Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/482452
Chef Justin Shoults of Brine Oyster- Crudo-Chops in Newburyport serves his version of surf and turf—offering top quality oysters and caviar, raw and cooked fish, house-made sausages, and prime steaks. Shoults has always had a passion for the kitchen and attended the Culinary Institute of America, training French cooking. He went on to work with certified master Chef Hartmut Handke in Columbus, Ohio. Today, he runs a fairly small kitchen with a garde manger, meat station, fish station, and oyster shucker. He enjoys cooking fish, in particular scallops. "We place seared scallops on a bed of millet and cauliflower cooked with a smoked fish and coconut cream to resemble a kind of risotto and garnish BRINE OYSTER CRUDO CHOPS justin shoults the dish with pickled purple cauliflower and toasted hazelnuts," he says. Shoults sees caviar as the next food trend. "There are over 20 species of stur- geon, and I would like to see restaurants allow caviar to be approachable and affordable in the food world," he says. The most satisfying part of the job is teamwork—and seeing the happy customers. Stay posted with what's cooking by following Justin on Twitter: @justinshoults. Brine Oyster - Crudo - Chops 25 State Street, Newburyport, MA 01950 978.358.8479 www.brineoyster.com Chef Barry Greene was in the culinary field before attending Johnson and Wales University, where he studied all types of cuisine, and learned different cooking techniques. After receiving a Bachelor of Science degree in culinary and hospitality management, he worked at Cafe Escadrille for 11 years before becoming the Executive Chef at The Gables at Winchester. Greene and his staff are responsible for preparing breakfast, lunch and dinner for over 130 residents each day. Greene's preferred cuisine is American with a French twist. Many of his dishes are marinated and grilled, then topped with flavorful aromatic sauces. Some of his favorite items to create include delicate fishes like Sole Francese and THE GABLES AT WINCHESTER barry greene Atlantic Salmon with Lobster Hollandaise— as well as comfort foods such as stewed chicken dumplings and southern style smoked BBQ baby back ribs. "I love to walk through our well- appointed dining doom and have residents and guests tell me the food and service is wonderful, and they have had a great dining experience," he notes. For more information about our dining experience at The Gables, visit www.thegablesatwinchester.com. The Gables at Winchester 299 Cambridge Street, Winchester, MA 781.756.1026 www.thegablesatwinchester.com S P E C I A L A D V E R T I S I N G S E C T I O N