One of the greatest pleasure about being a chef is getting the chance to spend time with your peers, colleagues and friends. Unfortunately, when you live on an Island 30 miles out to sea, where everyone works intense hours in season those moments may not come as often as we wish. The winter is a different story. We traveled up to Lineage in Boston to celebrate help their anniversary with 10 lbs of fresh out of the harbor Nantucket bay scallops.
Jeremy and Lisa Sewall created Lineage Restaurant’s concept. They are a married couple with extensive culinary experience and deep New England roots. Located in the heart of Brookline’s Coolidge Corner, the restaurant takes its name from Jeremy’s own “Lineage.”
In 1705, when this muddy river hamlet of Boston became incorporated, Samuel Sewall (son of Judge Sewall of Salem Witch Trials fame) not only lent the community his services as the first Town Clerk, but also provided the use of his family’s “Brooklin” lands.
Fishing has also been a livelihood of the Sewall family throughout the generations. Cousin Mark Sewall continues the tradition aboard his boat Kelpa, sailing out of York Harbor daily to help supply Jeremy with some of the tastiest lobster in town.
Joining in the anniversary celebration were- Island Creek Oysters Team, Chef’s Jody Adams, Michael Schlow, William Kovel, Seth & Angela Raynor & friends. Chef-de-cuisine, Richard Morin and team were amazing hosts. Follow-up about the after party at Eastern Standard Kitchen to follow.
Hummock Pond Farm Bloody HOT Vodka
Head to your farmers market– ours is 100 feet from The Boarding House, Nantucket, our original restaurant ( 20 years in 2012…) I like to use empty clean Patron Platinum bottles, but any clean bottle with a stopper will do. At the market look for a variety of colors, shapes and levels of heat in the peppers you select (ALWAYS WEAR GLOVES when handling the peppers)- layered flavors and colors make the best blends. Scotch Bonnets and Habeneros are best left for the daredevils. The goal is not to harm anyone but to give a serious kick. for herbs I love lemon verbena, thai basil & lovage. Then add citrus zest or kumquats. this is a very quick Vodka- sure you could let it steep, but I tend to go to the market at 9am and make the batch right away and we serve it with tomato juice or bloody mix, lots of ice, pickled vegetables. a rim of our special ‘Bloody seasoned salt’ and enjoy…FYI- FM is farmers market…
Posted in Boarding House Nantucket, delicious new things, Food for thought + thoughts on food, Liquids
Tagged Bloody Mary, Boarding House, Bottle, Collecting, cooking, Drink, food, Nantucket, Recreation, Vodka
Boston used to be our go to spot, we were in town on average 20-30 nights a winter. This year we were long overdue, we made up for lost time catching up with our longtime pal, Chef Ken Oringer and his lovely wife, Celine aka ‘Celine my Love’ at Kenny’s newly re-done spots Clio and Uni. We have been friends since Clio opened- Seth and I cooked at their wedding, it was great to have drinks and snacks- Uni just started a late night Ramen– yes, I am on a late night theme. Truth is when you finish work at midnight you do not go straight to bed, in the real world people do not leave the office at 5pm and slip in to bed at 6pm- so stop judging…. Anyway, we had sashimis, amazing sea urchin, pork buns with crispy yuba, and dreamy bowls of ramen; one with eel and one with yet more pork slippery chewy noodles and intense heady broths. This ramen is a world away from the ones you may have cooked in a hotpot in school. A 40 person line of patient silent, mostly Asian guests awaited the seats in Uni- ramen is ONLY served in Uni. Thursday-Saturday 10:30pm on.This is serious stuff- the next day Seth and Kenny cooked Crepes at the Chez Oringer rooftop kitchen in the Southend while Celine and I colored with their daughter ‘princess V’ and 9 month old Luca napped- a magical 24 hours, we had 48 yet to go….