Today it seems we're up to our eyeballs in cheap, easy food. We can barely pass a street corner without seeing a brightly colored sign heralding a fast food joint, or turn on the television without being encouraged to buy a big frozen dinner on the pretext of having family meals again. Even supposedly healthy foods are becoming more processed.
Which is why it's so refreshing to see talented chefs invoking the "farm to table" movement where fresh, local ingredients create the menus instead of convenience. It's a move so simple, so obvious, that it's been getting overlooked for far too long. Here are three hot New England chefs who are making organic, sustainable food exciting again.
Justin Walker, Earth at Hidden Pond
Executive Chef Justin Walker was a child when he discovered a love for cooking, as he spent his holidays alongside his beloved grandfather creating meals for their family. That love carried him through an externship with the New England Culinary Institute and into a decorated culinary career.
The menu at Earth at Hidden Pond, located in Kennebuckport, Maine, is rich with seasonal fruits and vegetables from its own 3,200 square foot garden. Chef Walker himself raises chickens and goats, and the seafood is procured from local fisherman on a daily basis.
Douglas Paine, Juniper
Chef de Cuisine Douglas Paine was born and raised in Vermont. He can trace his passion for food created from simple ingredients to a history lesson in school, where he had to taste the saps from pine, birch, and maple trees. He entered the culinary world on the ground floor, learning in the heat of the kitchen rather than a classroom. Today, Chef Paine works at the sophisticated Juniper, located inside Hotel Vermont in Burlington.
The menu is elegant but rustic, and includes several ample plates that are meant to be shared, such as the Buttermilk Fried Chicken with Frisee, Green Garlic, White Anchovies and Lemon.
"Mama Roza," Vlora Bar and Restaurant
Owner Aldo Valej opened Vlora Bar and Restaurant in Boston, Massachusetts to bring to life his memories of the meals his mother served him in his childhood home of Albania. He hired "Mama Roza" as his Executive Chef, a woman whose love for earthy Mediterranean food was learned at her mother's hip.
SEE ALSO: Revamping of Food Restaurant by Applying Useful Tips
Her commitment to creating delicious food from only the best ingredients comes alive in her dishes. The menu at Vlora is decidedly traditional -- with options like Spanakopita, Mousakka and Pizza Margherita -- but Mama Roza puts a memorable and fresh twist on each one.
Each of these exciting new cuisines has something new and original to offer, as well as a greener, more sustainable way to give us healthy food with amazing tastes and textures. Hopefully next time you decide to get creative in the kitchen you can take from these fine examples and make a meal.
Share your views below in the comments.
Rizwan Ahmad
 |
| Image Credit: liumonica.com |
Justin Walker, Earth at Hidden Pond
Executive Chef Justin Walker was a child when he discovered a love for cooking, as he spent his holidays alongside his beloved grandfather creating meals for their family. That love carried him through an externship with the New England Culinary Institute and into a decorated culinary career.
The menu at Earth at Hidden Pond, located in Kennebuckport, Maine, is rich with seasonal fruits and vegetables from its own 3,200 square foot garden. Chef Walker himself raises chickens and goats, and the seafood is procured from local fisherman on a daily basis.
Douglas Paine, Juniper
Chef de Cuisine Douglas Paine was born and raised in Vermont. He can trace his passion for food created from simple ingredients to a history lesson in school, where he had to taste the saps from pine, birch, and maple trees. He entered the culinary world on the ground floor, learning in the heat of the kitchen rather than a classroom. Today, Chef Paine works at the sophisticated Juniper, located inside Hotel Vermont in Burlington.
The menu is elegant but rustic, and includes several ample plates that are meant to be shared, such as the Buttermilk Fried Chicken with Frisee, Green Garlic, White Anchovies and Lemon.
"Mama Roza," Vlora Bar and Restaurant
Owner Aldo Valej opened Vlora Bar and Restaurant in Boston, Massachusetts to bring to life his memories of the meals his mother served him in his childhood home of Albania. He hired "Mama Roza" as his Executive Chef, a woman whose love for earthy Mediterranean food was learned at her mother's hip.
SEE ALSO: Revamping of Food Restaurant by Applying Useful Tips
Her commitment to creating delicious food from only the best ingredients comes alive in her dishes. The menu at Vlora is decidedly traditional -- with options like Spanakopita, Mousakka and Pizza Margherita -- but Mama Roza puts a memorable and fresh twist on each one.
Each of these exciting new cuisines has something new and original to offer, as well as a greener, more sustainable way to give us healthy food with amazing tastes and textures. Hopefully next time you decide to get creative in the kitchen you can take from these fine examples and make a meal.
Share your views below in the comments.
Rizwan Ahmad
About the Author:
This article is contributed by Brooke Chaplan and posted by Rizwan Ahmad Author and founder of myfoodforu blog He is a blogger from India and he loves to share his thoughts by writing articles on the different topics related to humanity,
This article is contributed by Brooke Chaplan and posted by Rizwan Ahmad Author and founder of myfoodforu blog He is a blogger from India and he loves to share his thoughts by writing articles on the different topics related to humanity,
Comments
Post a Comment