Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/646476
In Chef Liam Kelleher's kitchen, at 15 Walnut in Hamilton, it's all about locally sourced ingredients. The Johnson & Whales graduate likes to keep his dishes simple and let the components shine. The allure of 15 Walnut's dishes is made possible by a close knit network of local farms, North Shore farmers' markets, and forest foraging. In addition to a desire to support the local community, Chef Liam sees his menu as an educational opportunity, a way to show his guests how to enjoy fruits and vegetables that they may not find in the grocery store, but will find at the farmers' market. Like the chicken of the woods mushrooms and wild radishes he foraged and included on the menu is past seasons. 15 Walnut LIAM KELLEHER Expect dishes filled with fresh, local greens this spring; when herbs, peas, favas and edible flowers are all in bloom on the North Shore. Plus, some additions from seasons past, like the Gloucester apples Chef Liam has had fermenting since this fall. With an enthusiasm for pickling and canning, he enjoys the cy- clical feeling of bringing something from the past season to the plate. 15 Walnut 15 Walnut Road, South Hamilton, MA 978.468.2400 www.15walnut.com S P E C I A L A D V E R T I S I N G S E C T I O N Chef Justin Shoults of Brine Oyster- Crudo-Chops in Newburyport serves his version of surf and turf—offering top quality oysters and caviar, raw and cooked fish, house-made sausages, and prime steaks. Shoults has always had a passion for the kitchen and attended the Culinary Institute of America, training French cooking. He went on to work with certified master Chef Hartmut Handke in Columbus, Ohio. Today, he runs a fairly small kitchen with a garde manger, meat station, fish station, and oyster shucker. He enjoys cooking fish, in particular scallops. "We place seared scallops on a bed of millet and cauliflower cooked with a smoked fish and coconut cream to resemble a kind of risotto and garnish JUSTIN SHOULTS the dish with pickled purple cauliflower and toasted hazelnuts," he says. Shoults sees caviar as the next food trend. "There are over 20 species of stur- geon, and I would like to see restaurants allow caviar to be approachable and affordable in the food world," he says. The most satisfying part of the job is teamwork—and seeing the happy customers. Stay posted with what's cooking by following Justin on Twitter: @justinshoults. Brine Oyster - Crudo - Chops 25 State Street, Newburyport, MA 978.358.8479 www.brineoyster.com Brine Oyster - Crudo - Chops