Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1313443
114 "In this day and age, eating out of a box seems okay," quips Shoults, who is executive chef at the Lynn restaurant and market, which specializes in indulgent preparations of locally sourced food. ink deviled eggs with beets and caviar, rotisserie chicken with creamed kale, or maybe a pizza topped with pumpkin cream and truffles. Like most restaurants, Uncommon Feasts is expecting to offer a lot of take-out this winter. And Shoults, whose prior experience includes the executive chef post at Oak + Rowan in Boston, has put a lot of thought into ensuring that to-go plates look nearly as pretty as the ones he serves in the restaurant's 2,100-square- foot, carefully socially distanced, dine-in space. For example, he's learned that a well-placed dot of purée can go a long way toward ensuring food stays put. e extra attention is paying off, if gorgeous social media photos of his food in diners' homes are any indication. "People are surprised that the food really is beautiful when it arrives," says Uncommon Feasts founder Michelle Mulford. "It truly is the experience of having restaurant quality in their home, which I think is unusual." It's also delightful. e joy of dining with your eyes as well as your palate is a welcome distraction, particularly this holiday season, when many people may be feeling lonely as they forego traditional cheerful gatherings because of the pandemic. It speaks to the love and care that Mulford wants diners to feel, whether joining them in person or away. "is period has really highlighted that we have to stay true to what we believe in, and how we want to do things, even during a challenging time," Mulford says. "If you're going to do something that's so hard, like cooking and running a restaurant, but not do it the way that feels the most honest and inspira- tional to you, then what is the point?" Creating community over food has been Mulford's passion since launching Uncommon Feasts as a catering company in 2014, after working at Formaggio Kitchen, as well as cooking for actors and directors as a personal chef. In May 2019, when Mulford moved her business into her current location in the Lydia Pinkham Laboratory—a giant former factory that has become a hub for small creative businesses—the initial plan was to use the space for events. But over a short time, while staying respectful of COVID-19 restrictions, Uncommon Feasts has grown into a welcoming nexus of community, serving lunch and dinner Wednesday through Sunday in addition to continuing to cater small events. She also has a market selling grab-and-go food, wine and beer, fresh local produce, and some handcrafted artisanal items. e chef-owner found a kindred spirit in Shoults, who joined the company in February Justin Shoults and Michelle Mulford of Uncommon Feasts. Opposite, grass-fed ribeye with sweet potato gratin, roasted mushrooms, spinach, and pickled rhubarb Justin Shoults hopes you put your take-out holiday dinner from Uncommon Feasts on a plate. But he understands if you don't.