Local In Season
Centre Street Café
Features - Chefs and Restaurants
Written by Lara Zelman   
Lately I find myself saying the same thing when deciding where to shop or eat out, “I don’t mind paying a little extra if I know where it’s going”.  Our local stores and restaurants are what make our communities unique and different than places with all those national chains that make you feel like you could be in Anytown, USA.  In addition to paying a little more, I also don’t mind driving a little farther to know that I’m spending my money well and getting something fantastic in return.
One frequent weekend trip that meets these criteria is to the Centre Street Café in Jamaica Plain, MA.  My husband and I find ourselves setting our Sunday alarms at 7:30 a.m. to make sure we are out the door and in line for brunch by 8:50 a.m.  Since our first trip there in 2005, we have regularly set our alarms and set off down Route 9 from Framingham to JP so that we are in the first seating.  What makes it worth the effort?  Friendly staff, a fun atmosphere, and of course the food!  Marc, the master of brunch ceremonies, is always there to greet us, assure us that we’ll get a seat, and serve us a delicious meal.
Viviane Bauquet Farre Print
Features - Chefs and Restaurants
Written by Jon Ross-Wiley   
From the outset, we at Local In Season have sought out and celebrated the best in local food.  In doing so, we have been introduced to some phenomenal people who advocate for local food and make a concerted effort to bring local foods into their own restaurant or home kitchens. One such person is New Caledonia native, Vivian Bauquet Farre . Farre has been a student of the kitchen since the age of six, long before braises, purées, and creative cocktails were in her repertoire.  Much of Farre's professional life was spent in the world of fashion-design but, eventually, her creativity and passion for food drew her back to where she feels most comfortable; surrounded by stainless steel sauté pans, razor-sharp chef's knives, and the smells and sounds of the kitchen.  Farre's philosophy is "Food is love. It enhances our lives in every way. It benefits our bodies, our hearts, our souls." This outlook really came through when Local In Season had the opportunity to speak with her in a recent interview.
Chef Ming Tsai Print
Features - Chefs and Restaurants
Written by LIS Staff   
Chef Ming Tsai is considered the premier chef in East-West cuisine, and has built a reputation as host of public television’s Simply Ming.  He is the author of several cookbooks, including Simply Ming: Easy Techniques for East-Meets-West Meals and Blue Ginger: East Meets West Cooking. On a recent Saturday afternoon, LIS caught up with Chef Ming Tsai at his restaurant Blue Ginger in Wellesley, MA.

How has the local food trend affected Blue Ginger?
For the last eighteen months I have personally made a concerted effort to make Blue Ginger greener, and buy as local as possible.  The catalyst for me was meeting this fantastic guy by the name of Josh Viertel [President of Slow Food USA].  We really bonded at the Telluride Film Festival.  The theme this year was the lack of food in the world, and all the mouths we have to feed.  It was a very interesting and inspirational weekend for me. Josh in particular is just really well spoken.   He was a farmer and he eats, lives, and breathes what he does.  He loves his job.  So that was really the catalyst to get on board. 
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What's In Season? 


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