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Garden at the Cellar

chefs & restaurantsnews

News Bites: Mother’s Day in March, F&W Best Pizza and Provisions’ Wear

by David Dadekian March 1, 2011
written by David Dadekian
Mother's Day in March at Boston Center for Adult Education

Mother's Day in March at Boston Center for Adult Education

Mother’s Day in March

There are a lot of food/restaurant/chef driven charity events nowadays. It’s almost impossible to go a weekend without one. But rarely does an event benefit someone so close to someone in the restaurant community and is as important for the local food community.

On Saturday March 5th at 7:00 PM, some of the Boston area’s finest chefs will present Mother’s Day, a pop up restaurant at the Boston Center for Adult Education. The chefs will collaborate on a family style menu featuring some of their mother’s favorite dishes, a menu that will be available for one night only.

All proceeds will go to Jodie Gilson, the mother of Will Gilson, Chef/Owner of Garden at the Cellar and co-founder of Eat, a food event and pop up restaurant effort. Jodie is the owner of J. Gilson Greenhouses, a wholesale grower of herbs and perennials. Two weeks ago, Jodie’s greenhouses were destroyed under the weight of this winter’s heavy snows. Her business was crushed in a matter of minutes.

To purchase tickets please continue to this Boston Center for Adult Education page. If you’re unable to attend the event but would like to donate to rebuilding J. Gilson Greenhouses please see this PayPal page. For more information view Chef Gilson’s site Band of Chefs.

Food & Wine’s Best Pizza Places in the U.S.

In what almost seems like an annual naming by some national food publication, Al Forno‘s pizza has again been selected as one of the best in the country. Food & Wine has a slideshow on their site of the 25 Best Pizza Places in the U.S. and it highlights Al Forno’s Margarita pizza. Sure it’s not new (or even news to anyone who’s had it), but it’s a testament to the quality of Al Forno’s delicious pizza making.

Persimmon Provisions T-shirts

I’ll admit this item borders on free advertising, but I really love the beef chart artwork by Tony Depoto of Hand Made Signs in Warren, Rhode Island that is painted on the wall at Persimmon Provisions, as evidenced by my making a portrait of it (see below). The artwork is now available in white on a black t-shirt and is for sale at the store.

Persimmon Provisions artwork by Tony Depoto

Persimmon Provisions artwork by Tony Depoto

Note: Persimmon Provisions has previously purchased artwork from Dadekian Photography.

March 1, 2011 0 comments
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chefs & restaurantsnews

Chef Jason Santos Takes Home American Lamb Jam Boston Top Prize

by David Dadekian February 23, 2011
written by David Dadekian
lamb butchery by The Meat House

lamb butchery by The Meat House

The American Lamb Board held their second annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Jason Santos of Gargoyles on the Square in Somerville took home the trophy for best overall dish, as well as winning Best Loin dish for his Poached Lamb Loin with Black Truffle, Cauliflower Espuma, Bee Pollen and Fried Garlic. There were seventeen chefs and restaurants represented at the event, each preparing one lamb dish using either a leg, shank, loin or shoulder cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo and The Meat House, along with beer served by eight area breweries and wine from Paso Robles and Washington State. A portion of the proceeds went to support Lovin’ Spoonfuls, a local charitable organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted.

As Best in Show winner, Santos will now compete at the New York Lamb Jam against the Seattle, Washington D.C. and San Francisco winners. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the People’s Choice favorite for Lamb Cammama – Spiced Lamb Shoulder with Onions, Moroccan Dates, Almond Bread, Carrot Salad, Blood Orange and Cilantro; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Lamb Jerky 3 Ways: Bourbon Smoked, Honey Ginger and Spicy & Sweet; Best Shank dish went to Chef Jim Solomon of The Fireplace for Braised Lamb Shank with Sheep Milk Cream over Winter Squash Stew and Cheesy Cornmeal Porridge; Best Shoulder dish went to Chef Will Gilson of Garden at the Cellar for Lamb Sausage Ssam with Nuoc Cham, Kimchi Slaw and Crispy Garlic. Congratulations to all the winners.

Chef Jason Santos and Brittany Hagan

Chef Jason Santos and Brittany Hagan

Host Billy Costa with Chef Michael Scelfo

Host Billy Costa with Chef Michael Scelfo

Chilled Braised Shank set in Clarified Broth with Parsley and Carrots, Pistachio Vinaigrette and Chickweed Salad from Chef Jason Bond of Bondir

Chilled Braised Shank set in Clarified Broth with Parsley and Carrots, Pistachio Vinaigrette and Chickweed Salad from Chef Jason Bond of Bondir

lamb butchery with Tavolo

lamb butchery with Tavolo

Citizen's Lamb Jerky 3 Ways, Chef Brian Reyelt behind the table

Citizen's Lamb Jerky 3 Ways, Chef Brian Reyelt behind the table

American Lamb Jam winners, from left to right: Oleana's marketing director, Chef Will Gilson, Chef Jim Solomon, Chef Brian Reyelt (hidden behind host Billy Costa, seen in the photo above) and Chef Jason Santos

American Lamb Jam winners, from left to right: Oleana's marketing director, Chef Will Gilson, Chef Jim Solomon, Chef Brian Reyelt (hidden behind host Billy Costa, seen in the photo above) and Chef Jason Santos

For more photos from the event, take a look at photographer Justin Ide’s “Lambtastic 2011” post on his F2% site.

February 23, 2011 0 comments
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chefs & restaurantsfarmsnews

Chef Matt Jennings Wins Cochon 555 For Third Time

by David Dadekian January 30, 2011
written by David Dadekian
Chef Matt Jennings (holding trophy) with the Farmstead / La Laiterie team

Chef Matt Jennings (holding trophy) with the Farmstead / La Laiterie team

Once is skill, twice is skill + luck, three times is legend, and Chef Matt Jennings of Farmstead / La Laiterie in Providence has taken on some mantle of legend with his third win at tonight’s Cochon 555 event in Boston. Jennings will now go on to the Grand Cochon event at the Food & Wine Classic in Aspen in June. Jennings has won the annual Boston Cochon 555 event all three years it has run now, competing against some of Boston’s best chefs. This year’s competitors included: Chef Barry Maiden of Hungry Mother; Chef Lydia Shire of Scampo, Locke-Ober and Towne Stove and Spirits; Chef Mary Dumont of Harvest; and Chef Will Gilson of Garden at the Cellar.

Jennings’ pig was a local Duroc/Yorkshire crossbreed from the Stoney Hill Cattle Farm in Charlestown, RI. You can read some of Jennings’ menu items in the below photo. Jennings’ said his menu was inspired by the flavor of maple syrup and the French Canadian style, culminating in a whole maple-glazed pig’s head for the judges. Congratulations to Chef Jennings, Farmstead / La Laiterie co-owner Kate Jennings and the entire Farmstead team. Dadekian was an invited judge at the Cochon 555.

Farmstead / La Laiterie's menu

Farmstead / La Laiterie's menu

from left to right: Cochon 555 founder Brady Lowe; Chef Mary Dumont of Harvest; Chef Matt Jennings of Farmstead / La Laiterie; Chef Lydia Shire of Scampo, Locke-Ober and Towne Stove and Spirits; Chef Will Gilson of Garden at the Cellar; and Chef Barry Maiden of Hungry Mother

from left to right: Cochon 555 founder Brady Lowe; Chef Mary Dumont of Harvest; Chef Matt Jennings of Farmstead / La Laiterie; Chef Lydia Shire of Scampo, Locke-Ober and Towne Stove and Spirits; Chef Will Gilson of Garden at the Cellar; and Chef Barry Maiden of Hungry Mother

Chef Matt Jennings accepting his trophy and thanking his team

Chef Matt Jennings accepting his trophy and thanking his team

Bowls of chicharrones which were served as Maple Chicarron with Chorizo Pop Rocks

Bowls of chicharrones which were served as Maple Chicarron with Chorizo Pop Rocks

January 30, 2011 0 comments
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