Approachable, modern American cuisine with an eye toward sustainable, New England sourced ingredients.
Everybody is doing it, so it must be cool right? At the end of the day, I love to cook, talk about, and eat good FOOD. Whatever it is you think you want, I'll make it and it's going to be delicious.
Lumière - Chef de Cuisine from 2010 (I work here currently)
I didn't go to culinary school. Instead, I have worked for some of Boston's best chefs at some great restaurants. I have literally bled and cried (on the inside mostly) for my culinary education.
Some of the restaurants where I have worked include; Lumiere, No. 9 Park, and Alta Strada. Under their tutelage, I have refined my technique and and developed my personal style while deepening my appreciation for using locally sourced & sustainable ingredients.
I'm always willing to share some grimace inducing restaurant stories, just ask.
Striped Bass, Brussels Sprouts and Bacon
Roasted Beet Tar Tare on a cucumber round
Cucumber and green grape Gazpacho
Chicken Liver Mousse on a grilled crostini
Soup or Salad:
Chilled Beet Soup with horseradish cream
Field Green Salad with Lemon Vinagrette
Line caught Striped Bass with seasonal vegetable ragout
Lobster Ravioli with thyme, leeks, and shallot and a tarragon cream sauce
Vanilla & Almond Creme Brulee
Butternut squash soup with maple candied bacon, spiced creme fraiche & thyme
Line-hooked striped bass with parsnip puree, glazed carrots & blood orange vinagrette