Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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152 | MAY + JUNE 2015 nshoremag.com 152 nshoremag.com November 2012 28 CHESTNUT ST, ANDOVER, MA 978-409-2797 lamiamodaboutique.com 152 in-depth FACES wanted a casually elegant, interactive evening for the guests. "They didn't want it to be too stuffy," John says. So they opted for a 10-course small-plate dinner that started with a raw bar and featured dishes like pan- seared line-caught halibut with lobster, asparagus, and spring pea risotto; crab claws; baby beet and arugula salad; and braised short ribs with parsnip purée. Es- sential Chefs Catering also paired the dinner with wines during the three-hour event. In addition to enjoying the wonderful food, guests mingled in and out of the kitchen, talking with the chefs and asking questions. John and Dan both say they love interacting with the guests. "I like when they come in the kitchen and ask ques- tions, and they kind of pick your brain a little bit," Dan says. "That's fun…it's like a little cooking class." John echoes that, saying that all his years working in restaurants didn't really allow him to see and talk with guests. "Working in a hotel and restaurant, you're stuck back in the kitchen, and you don't get to see people enjoying your food," he says. "Hearing feedback right away from the client or guests is great for us." That interaction and intimacy are important to John and Dan, even as they grow their business. They deeply value creating customized menus, and choosing and shopping for the freshest, most seasonal ingredients they can find from local farms and fishmongers. "That's kind of why John and I want to keep it on a smaller scale," Dan says. John agrees, saying, "We have to touch each plate to make sure that every- thing is perfect." Essential Chefs Catering 978-821-5108 essentialchefs.com CO N TAC T Halibut steak and local produce make for a nutrient-rich dish. Photograph courtesy of Essential Chefs Catering