Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/603345
224 his family upbringing. "I was raised that white flour was the devil," he says. "And I don't want anyone to leave my restaurant or my house feeling like they have a cavity in the back of their mouth. Einkorn flour has a hearty, substantive taste, and it balances so well with the top- pings we create, so nothing is overly sweet." Sometimes that means macerated berries with house-made granola for texture and other times, a bronze fennel and lemon balm. "The way I cook is also the way I was brought up," he says in an almost prescriptive tone. "Support the farmers. Open people's eyes. Bring them together." And ultimate- ly, as with any holiday activity, he describes it in terms that are more experiential than anything else. "I want people to leave my table feeling not stuffed, but nourished, intrigued, and happy." CO N TAC T Foreign Affairs Wine Bar & Bistro 26 Central St. Manchester-by- the-Sea 978-704-9568 foreignaffairswine andbistro.com The chef forages for hen-of-the-woods mushrooms for his tasty frittata. Opposite, he makes his own smoked bluefish pâté. EINKORN WAFFLES Serves 3 - 4 INGREDIENTS: Mix dry ingredients together in a medium-sized mixing bowl. In a blender, whip egg with milk to thoroughly mix, then add the dry ingredients and the melted butter. Heat your favorite waffle maker, and coat with sunflower oil spray. Pour the waffle mix into the maker. Cook 3 – 5 minutes, according to the waffle maker's instructions. Dress waffle with whatever goodies your heart desires. GETTIN' FIGGY WITH IT Serves 3 - 4 This fig- and maple-flavored version of an Old Fashioned is a perfect brunch cocktail, and is best served on the rocks in a lowball glass. INGREDIENTS: In a saucepan, boil the sugar over high heat with 3 cups water and reduce to half. Add the vanilla, figs, and maple syrup and let sit overnight. Strain the mixture and pour one-third into a glass. Muddle half of a fresh fig into it. Fill glass with ice. Measure 2 ounces bourbon, 3 drops each of the bitters, and a half ounce of sweet vermouth. Pour over muddled fig emulsion and ice in glass. Transfer contents of rocks glass to shaker. Shake vigorously. Pour back into small rocks glass. Garnish with half of a fresh fig on a skewer. Recipes > 1 c. Einkorn flour > 1 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. sea salt > 1 egg > 3/4 c. milk > 2 Tbsp. butter, melted > Michter's #1 Bourbon > 2 c. sugar > 1/2 c. maple syrup > 1 c. dried figs > 1 vanilla bean > Carpano Antica Sweet Vermouth > Angostura Bitters > Regan's Orange Bitters