The philosophy behind my cuisine is similar to that which is found in nature; each individual organism depends on another to operate successfully as a whole. My cooking is a reflection of the raw food materials that abound in New England. I am inspired and energized by the ever changing seasons and the opportunity to transform the menu accordingly. Like nature, my cooking is evolving all the time...
Chef, Culinary Instructor, Food Activist
Chef/Partner- The Gleanery
Executive Chef- Daily Table
Join me this summer as we launch Daily Table! A not for profit grocery store and cafe in Dorchester. Pre-made meals will be priced to compete with fast food restaurants that market to low-income customers. We will also offer cooking classes all in an attempt to counter the American tendency toward low-cost, unhealthy meals that has lead to an epidemic in obesity and diabetes. AND IT WILL BE TASTY!
The Gleanery Restaurant, Bakery and Cafe is in constant contact with its like-minded, growers, foragers, purveyors and producers. This direct dialogue means menus change rather frequently (sometimes daily) depending on what ingredients are the best of the best. And for the “irregular” or surplus crops that a consumer would shy away from, we give the farmer an outlet with our extensive canning and preserving program. Check out www.thegleanery.com to make a reservation or for more information on the first of its kind restaurnts!
yogurt marinated chicken salad recipe with chick peas, grilled veggies and dates with yogurt vinaigrette.