Northshore Magazine

Northshore October 2015

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

Issue link:

Contents of this Issue


Page 24 of 222

22 | OCTOBER 2015 Farm in Vermont, it is derived from the $50-per-pound butter Thomas Keller uses at his storied restaurant, Per Se, in New York.) The pork rinds are an unpre- tentious bar snack—terrific when paired with one of the restaurant's "farm-inspired" cocktails like the Dixon Way, a delicious combination of freshly pressed cider, Bulleit Rye, and orange bitters. The chef draws on locally avail- able ingredients to deliver elegant perfection. His Bigeye Tuna Crudo is a work of art—a riot of colors and flavors melds with whatever is fresh at the moment. A recent plate featured thinly shaved radishes, cucumbers, summer squash, and sea lettuce, foraged nearby in Rye and dotted with a lacto-fermented red pepper purée. The charcuterie starter combines Chef Patrick Soucy photographs by Wayne E. Chinnock D I N E D I N E

Articles in this issue

Links on this page

view archives of Northshore Magazine - Northshore October 2015