Northshore Magazine

May / June 2015

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

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Page 116 of 244

114 extend the season once the weather cools, tomatoes are preserved and vegetables are pickled. Local fish fea- tures prominently on the menu. One of the restaurant's signature dishes is porchetta, a classic Italian roast pork with regional variations, typically cooked in a brick oven. Ettore offers a dramatic presentation—the porchetta takes on additional flavors under a smoke-filled glass dome. Yearly trips to Italy provide inspiration for all of Et- tore's dishes. At A Tavola, those include pollo al mattone (rosemary brined chicken cooked skin down under a brick in a cast-iron skillet and flipped before serving), as well as salumi (cured meats) portioned in an old- fashioned hand-cranked slicer. "A revolution in food is here," says the chef, "and now it's time to turn it into part of our culture. It will take everyone's effort, so get out there and make a difference! Cook at home, and educate your chil- dren about food. Support locally sourced ingredients and know what you eat." Amazing prices, endless options. Please Drink Responsibly With thousands of your favorites, you're sure to discover something new every time you stop by one of our 77 stores - and you'll never pay sales tax. Visit before you plan your journey and sign up for our Email Extras to save even more. in-depth FACES CO N TAC T A Tavola 34 Church St. Winchester 781-729-1040 G I V I N G BAC K Six years ago, chef Vittorio Ettore was looking for a way to give back to his community. The father of two and a passionate supporter of the local and sustainable food movement, Ettore reached out to his children's school, Ambrose Elementary in Winchester, and proposed a "Seed to Plate" program. Planting the school garden was a collaborative effort directed by green-thumbed parent Tracy Kinsey and involved many in the school community. Guided by Ettore, Kinsey, and others, each spring fourth graders plant greens in their garden. Come May, they harvest, wash, and pack the produce. The greens are brought to Ettore's two restaurants, where teams of fourth graders make and sell salads to guests. Before school is dismissed for the sum- mer, the students plant vegetables—funded by the salad sales—to harvest when they come back in the fall. Upon returning as fifth graders, each of the four classes tours the garden, evaluating its suc- cess and tasting its bounty, fresh from the ground. Additionally, there is a group of parents who bring vegetables home and prepare lunch for the kids. Then, the students close the garden for the season. In the spring, the cycle begins anew with a fresh crop of fourth graders. Critical to the pro- gram's success is the tactile experience that allows children to track their food from seed to plate.

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