Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.
Issue link: http://wellesleywestonmagazine.epubxp.com/i/506487
172 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 5 by the time summer arrives in New England, our soil has emerged from snow- drifts, thaws, freezes, and mud. The long wait for planting time makes the harvest taste all the sweeter, say chefs who build menus around local ingredients. "Mother Nature has to take her time in New England," says Jeremy Sewall of Wellesley, chef-owner of Lineage, Island Creek Oyster Bar, and Row 34. "You earn each ingredient in each season." Chef Dave Becker, owner of Juniper in Wellesley and Sweet Basil in Needham, looks forward to tomatoes and corn each year. "The rock stars of the farmer's markets are cherry tomatoes. They are only good for about six weeks. If you get corn from the farm stand and cook it right away, the flavors are better." Fresh ingredients are just steps away from the kitchen for Todd Heberlein, chef at Volante Farms. "I use a lot of herbs, especially when they are just freshly picked and you can smell cooking entertaining spirits recipes open house wine cellar hors d ' oeuvres From Farm to Table Savoring the fresh tastes of summer C L A R A S I LV E R S T E I N writer food & wine M E D I A B A K E R Y