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!):
Jeffrey Fournier, Chef/Owner
Bibb and arugula salad, Allandale farm roasted root vegetables, toasted pumpkin seeds and sherry vinaigrette
Tony Maws, Chef/Owner
Vermont Organic Chicken Two Ways: Slow-Roasted Breast, Crispy Thigh
schmaltz-braised vegetables, cranberry beans, aged balsamic, bagna cauda
Peter McCarthy, Chef
Spiced Verrill farm Student parsnip cake with pistachio ice cream and sticky toffee sauce
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
Peter Davis, Chef
Roasted Sibley’s/Pike’s Peak squash and Siena/Sparrow Arc Farm Greens, House Dried Carnberries, Toasted Pumpkin Seed Vinaigrette
Henrietta’s Table is also offering a side of roasted Student parsnips
Barry Maiden, Chef/Owner
A taste of Student Parsnip Soup with Hungry Mother Pancetta
Michael Leviton, Chef
Allandale Farm Boston Marrow Squash Soup, Spiced Creme Fraiche & Candied Pumpkin Seeds
Jody Adams, Chef
Nuno Alves, Sous Chef
Heirloom tomatoes…warm crab bundle, ginger, basil
Local grilled bluefish… corn relish, heirloom tomatoes, pickled peppers
Richard Garcia, Executive Chef
Matt Maue, Chef de Cuisine
Siberian Sweet Watermelon Cooler
Jimmy Nardello Pepper Pinxtos
Boston Marrow Squash Flan
Justin Melnick, Executive Chef
Ravioli filled with Sibley squash from Verrill farm tossed with brown butter and toasted squash seeds
Tim Wiechmann, Chef
Boston Marrow squash bisque with roasted onion, petite crouton and vanilla whipped cream
Posted by: Chefs Collaborative
