Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 115 of 259

* Te n n i s * S t re n g t h Tra i n i n g * A q u a c i s e * G y m a z i n g K i d s * G ro u p Fi t n e s s * G y m a z i n g ! * * B o d y P u m p * S p i n n i n g * K i d 's Te n n i s * Swim Lessons * Salt Water Pool * TRX * Yoga * * Barre * Cardio Loft * Pilates * Summer Camps * 70 Acre Facility * Add some Longevity to your Life. M A N C H E S T E R A T H L E T I C C L U B It's been well documented that even a modest exercise program improves your health, well-being and longevity. Combine your activities with a new nutrition plan, expert advice and go even further. Being healthy and fi t allows you to enjoy all those aspects of your life that matter most. Get started with our NEW 90 Day Commit to Get Fit program. Increase your longevity and we'll also guarantee you real fi tness results! MAC has i t all! Visit our website. Find out more about our programs, facilities & o ers. * G y m a z i n g K i d s * G ro u p Fi t n e s s * G y m a z i n g ! * * Te n n i s Te n n i s * S t re n g t h Tra i n i n g * A q u a c i s e * Te n n i s * S t re n g t h Tra i n i n g * A q u a c i s e * [ ] 978-526-8900 8 Atwater Ave. Manchester I N T R O D U C I N G Agriculture ne 114 experimenting with the different crops and learning how we can incorporate them into dishes in our different depart- ments in our store, such as our Rooftop Pizza in the bakery." Additionally, the roof acts an insulator, reducing heating and cooling costs. While the food is sold on the premises, its destination goes beyond the produce section: Rooftop vegetables have been key ingredients in Whole Foods' pizzas and other prepared foods. And this past August, Davio's Northern Italian Steakhouse held a series of Monday Market Menu four-course prix fixe dinners, prepared with freshly picked ingredients from its MarketStreet neighbor. Before getting started, culinary director Rodney Murillo climbed the stairs to get a glimpse of what he had to work with. "It was in- credible," he says. "You don't get to see that kind of variety around here. You have people that grow tomatoes and basil, but most of the time, that's it." Each Friday, Murillo received a list of what was coming down from the roof, and he'd spend the weekend devising a menu that often paired fresh fish with the fresh harvest. The first week's green tomato and cucumber gazpacho topped with Maine lobster set the tone; the swordfish entrée that followed—served with eggplant, purple and orange car- rots, chermoula sauce, and crème fraîche—was one of the highlights of the month. "[The Monday Market Menu] was a good thing for us, but it was bad, too. Now we're spoiled," Murillo says. "We want anything we can get that's local, from five or 10 miles away instead of hundreds of miles across the country." But distance isn't the only thing that makes a differ- ence: so does the altitude. lynnfield;;; ● n Fresh Ingredients: Much of the produce is used on Whole Foods' pizzas and incorporated into the store's salad bar.

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