Eat It Up: Food Talks with Evan Mallett

May 31 – Exeter, New Hampshire

Photo by Peter Biello

Guests joined us as featured chef, Evan Mallett, spent the evening discussing the basis of great cooking, his creative process, a recipe demonstration from his new book, Black Trumpet: A Chef’s Journey Through Eight New England Seasons, and a tasting for all audience members.

Chef Mallett’s restaurant, Black Trumpet, has become nationally famous as a model for local food sourcing and community involvement. Evan is a four-time James Beard Award semi-finalist, and is actively involved and sits on the boards of Chefs Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project. As if that wasn’t enough to fill his plate, Evan is also the chef and owner of Ondine Oyster + Wine Bar in Belfast, Maine, and co-owner of Stock and Spice, the cutest little spice shop on planet Earth.

From deep winter’s comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer’s bounty and fall’s final harvest, Evan’s book offers more than 250 innovative recipes that reflect the constantly changing seasons, and celebrate the unique flavors and traditions of fished, farmed, and foraged foods – all complimented by beautiful photography by Exeter’s own Enna Grazier.