|Chef Josh Lewin|
|"Sandra Jean" Scallops, Kaniwa, Mangalica Lardo, Orchard Morels, Bergamot|
|Mise en place for the scallops|
|Time to sear!|
No matter how many small kitchens I’ve been in, I still get amazed every time when I see the beautiful work that comes out of such small spaces. Josh excitedly showed us around, pointing out beautiful sunny-hued Bergamot oranges, which he proudly told us are some of the last of the domestically grown crop for the season. It was easy to see how passionate he is about his craft and he takes his passion for local ingredients one step further by being intricately involved in the foraging of the ingredients that he uses. Almost surgeon-like, he neatly set out a small steel plate of fresh ingredients before us and then explained the origins of each ingredient. Then, he turned to the small burners and fired them up, searing scallops, sautéing morels and cooking the Kaniwa (a smaller, more delicate cousin of Quinoa) through.
|Evergreen Cured Salmon, Spiced Yogurt|
|Wild Watercress Soup, Black Pepper, Miners Lettuce, Verjus|
|"Cures and Pickles"|
|Matzo Brei, Farm Fresh Eggs, Charred Ramps, Steelhead Roe|
At the end of the meal, Josh pulled up a chair and confessed that he had been really thinking about our question on cooking style and he felt that he had his answer. “I cook with not only what’s in season, but I take that a step further and look at what’s in season today. I like the food to reflect what’s going on each day, what’s in season; not just in New England but right here, in Boston. I like to forage as much as I can and even the weather plays into what’s going on my menu, which should be a true reflection of the day.” If that's not enough to inspire you I don't know what is. We thoroughly enjoyed our time with Chef Lewin and can't wait to come back and visit again soon.
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