Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1125082
Right, Bancroft & Co. chef Mario Capone prepares grilled corn with lobster tails, spring onion, and chipotle aioli. Opposite page, Glazed duck with knotweed, cattails. and garlic mustard Chermoula is paired with a 2017 Gruner Veltliner Weitgasse. 88 Whether you're a home cook or a restaurant chef, when it comes to summer food, the tastiest dishes include locally grown fruits and vegetables. Squeaky green zucchini, ten- der string beans, fluttery lettuces, and sweet corn harvested hours before eating have infinitely more flavor than their commer- cial counterparts, which must be harvested, packed, shipped, and shelved days before reaching the supermarket, let alone your plate. Just-picked produce also lasts longer and needs little fussing to bring out its natural essence—perhaps some peppery olive oil, sweet butter, or fresh lemon. Here are five North Shore chefs who either have their own restaurant gardens or rely on local farms to fill their menus with the season's bounty. They each share what they're excited to receive and how they plan to serve it. "When summer really hits, we get great corn," says Mario Capone, culinary direc- tor for the Webber Restaurant Group's five restaurants, including the modern steakhouse Bancroft & Co. in Peabody, which serves the sweet nuggets as a side dish. "We take the corn and roast it in the husk, char the cobs on