If you have been following along on our blog at all, you will know that we recently endeavored on a new direction here at Chefs Collaborative, to develop the nascent local networks we have around the country. It is our hope to cultivate stronger networks that can help to further goals of local, sustainable, delicious. Our ad hoc pilot programs are in Rhode Island, where we’ve started to work on issues of meat sourcing and composting, as noted here, and the New Hampshire Seacoast. We’ll be headed up to Portsmouth this month to meet with chefs and help to establish the network and what they would like to focus on. In the meantime we are pleased to introduce out Local Leader, Evan Mallett.
Evan Mallett is the chef of Black Trumpet, a four-year-old bistro in Portsmouth, NH that he owns with his wife, Denise. The restaurant, named after Evan’s favorite local foraged mushroom, has always reflected the Malletts’ love of community and has received numerous awards and nationwide recognition. In 2011, Evan was nominated for the James Beard Award for Best Chef – Northeast.
After working at restaurants in Washington, DC in the early nineties, Evan spent a few years writing about food and restaurants for Boston-based publications. He relocated to the Seacoast area in 1998, and has been cooking ever since. A Chefs Collaborative member since 2008, Evan spearheaded the Heirloom Harvest Project in his area, which–through the help of Chefs Collaborative and other organizations–led to the creation of the successful and inspirational Barn Dinner at Meadow’s Mirth Farm in Stratham. Evan has remained steadfastly dedicated for over a decade to sourcing local foods from farmers, fishers and friends. When he’s not in the kitchen, Evan pretends to unwind by gardening and foraging. He is also the proud Dad of two conscientious and omnivorous children.