Northshore Magazine

Northshore October 2015

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

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Page 22 of 222

20 | OCTOBER 2015 The inspiration for the menu at Applecrest Farm Bistro in Hampton Falls, New Hampshire, surrounds diners. From the apple orchards framed by the picture windows in the restaurant's rustic-chic dining room to the chamomile that grows wild across the property, chef Pat- rick Soucy turns it all into some- thing delicious. Soucy, winner of the Star Chefs 2014 Rising Star Award and former chef at Ceia Kitchen + Bar in New- buryport, is clearly in his element at Applecrest. Those familiar with his work at Ceia know that he often spent his mornings at local farms, harvesting baby greens and even helping with the planting. These days, Soucy is intimately involved with every aspect of Ap- plecrest Farm—from planning to pickling and preserving overabun- dant vegetables and fruits for win- ter. He even plots dishes that make use of produce that cannot be sold at Applecrest's farm stand and CSA— like cool ranch-style dusting for his crispy pork rinds, made from imper- fect produce that's been dehydrated and combined with powdered buttermilk. (Even the buttermilk is pedigreed; sourced from Animal Bluefin tuna crudo with cucumber, sea lettuce, basil, chile, and snap peas Above, Today's Steak with first-harvest green beans, carrots, blue cheese sauce, and pickled onion photographs by Wayne E. Chinnock D I N E D I N E

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