Northshore Magazine

December 2014

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

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235 Watching chefs Rick Delisle and Joe Joyce effortlessly slice and dice their way through the ingredients of a holiday meal is mouth- wateringly impressive. Joyce rolls out his knife bag and assembles his tools of the trade with the precision of a surgeon. He thinly slices succulent roast duck and gently lays it over a bed of wild rice and dried cranberries. Meanwhile, Delisle places delicate pieces of lobster meat into miso soup spoons along with fennel and bits of grapefruit. Next he ladles mushroom bisque into demitasses (small teacups) while Joyce spoons a winter salad of endive, pear, pome- granate, blue cheese, and pecans into sexy cosmo glasses. Working in a private home in Hamilton, they make these culinary compositions seem effortless, but as Delisle notes, "It is all in the preparation." The fact that Delisle has been in the catering business for 38 years and has catered parties for 10 to 1,000 people adds further credibility to his calm demeanor while stirring two sauces at once. Delisle has owned Vinwood Caterers with his partner Tom Lang since 1986, and along with their team (Joyce has been with Vinwood for 20 years), they have won end- Far left, top to bottom, Brie with apricot, cranberry, and rosemary chutney; chef Rick Delisle; pizzette of roasted vegetables, basil pesto, goat cheese, and balsamic drizzle; Left, pan- seared roast tenderloin

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