It’s not just in Boston that Collaborative members are doing exciting things, but we live here, so we get to see it close up. We recently hosted our partners on the Renewing America’s Food Traditions project for a meeting, and took them to visit the Taza chocolate factory, where Alex Whitmore and Larry Slotnick gave us a tour of the facilities, showed us how they hand-make their fantastic, dynamic chocolate bars, and let us taste lots of samples.
Then they handed us off to Lourdes Smith of Fiore di Nonno, who made mozzarella while we watched and told us the story of how she came to make cheese in the tradition of her grandfather–by hand, daily. If you haven’t yet tasted her burrata–a mozzarella “purse” filled with marscapone cheese–you can find it at CC members Lionette’s Market. You need this cheese.
And most recently, Lumiere chef-owner and Collaborative leader Michael Leviton opened Persephone, right down the street from our office! He’s serving local hook-caught cod, braised veal and beef marrow from humanely raised animals, Maine pink shrimp, and other carefully sourced and prepared foods. The restaurant-boutique is sexy and green. We like that combination.
Posted by: Chefs Collaborative