RAFT & Boston: Another outstanding combination

It’s Heirloom Harvest Week: A celebration of the New England RAFT Grow-Out.  From October 12th – 18th you can go to Boston, Providence/Newport, RI or Portsmouth, NH to have delicious heirloom vegetables prepared with incredible skill by local chefs.  In the Boston area, it’s been a hard pilot year for the Grow-Out.  Various factors, including the incredibly hard year farmers had, have made project vegetables scarce in the area.  However, all the project chefs have scared up a RAFT Grow-Out veggie or two, and they are doing some amazingly delicious things with them.  Take a look for yourself (and don’t forget to visit one of these establishments to have a taste for yourself, too!):

51 Lincoln

Jeffrey Fournier, Chef/Owner

Bibb and arugula salad, Allandale farm roasted root vegetables, toasted pumpkin seeds and sherry vinaigrette

Craigie on Main

Tony Maws, Chef/Owner

Vermont Organic Chicken Two Ways: Slow-Roasted Breast, Crispy Thigh
schmaltz-braised vegetables, cranberry beans, aged balsamic, bagna cauda

EVOO

Peter McCarthy, Chef

Spiced Verrill farm Student parsnip cake with pistachio ice cream and sticky toffee sauce


Garden at the Cellar

Will Gilson, Chef

Garden at the Cellar will be changing their Gilfeather turnip-inspired dish every night.

On Wednesday they were serving:
House made chicken and duck liver sausage with caramelized Gilfeather turnips, sunchoke puree, fried sage and brown butter powder

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Henrietta’s Table

Peter Davis, Chef

Roasted Sibley’s/Pike’s Peak squash and Siena/Sparrow Arc Farm Greens, House Dried Carnberries, Toasted Pumpkin Seed Vinaigrette

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Henrietta’s Table is also offering a side of roasted Student parsnips

Hungry Mother

Barry Maiden, Chef/Owner

A taste of Student Parsnip Soup with Hungry Mother Pancetta

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Lumiere

Michael Leviton, Chef

Allandale Farm Boston Marrow Squash Soup, Spiced Creme Fraiche & Candied Pumpkin Seeds

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Rialto

Jody Adams, Chef
Nuno Alves, Sous Chef

Heirloom tomatoes…warm crab bundle, ginger, basil

Local grilled bluefish… corn relish, heirloom tomatoes, pickled peppers


Tastings Wine Bar and Bistro

Richard Garcia, Executive Chef
Matt Maue, Chef de Cuisine

Siberian Sweet Watermelon Cooler

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Jimmy Nardello Pepper Pinxtos

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Boston Marrow Squash Flan

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Tomatsso Trattoria

Justin Melnick, Executive Chef

Ravioli filled with Sibley squash from Verrill farm tossed with brown butter and toasted squash seeds

T.W. Food Restaurant

Tim Wiechmann, Chef

Boston Marrow squash bisque with roasted onion, petite crouton and vanilla whipped cream

Posted by: Chefs Collaborative

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