WellesleyWeston Magazine

FALL 2016

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/713244

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Page 190 of 211

Busy as Klein is, she rarely has time to make anything complicated. Which is when leftovers can render themselves a godsend. "Cold poached asparagus with hummus is always a hit," she says. In a pinch, she reaches for leftovers from a restaurant, too. "Eva absolutely loves sushi." Schlow occasionally opts for restaurant dishes for his tykes, too—although they're usually from one of his own eateries. "Petra really likes the lamb shoulder that's on the menu at Doretta [Schlow's new Back Bay Greek-meets-New-American spot]." He sends her along with that and, say, meatballs from Alta Strada in a thermos. "She wants real food, not just a sandwich," he says. "But the thing is, it has to hold up and still taste good, so it can't just be anything. That means she gets a lot of homemade pastas—meat ravioli. And chicken stew's a favorite, too." Chef Jeremy Sewall, who calls Wellesley home but works in Boston at his three restaurants, Eastern Standard, Island Creek Oyster Bar, and Row 34, has run into simi- lar roadblocks. "We make only homemade lunches for our kids," says the dad of 15-year- old Hudson, 12-year-old Ethan, and 5-year- old Sophia. "Sophia and Ethan have never had fast food in their life. They like good food, but they also have sweet teeth," he says, laughing while he adds that the fact that his wife, Lisa Sewall, is a pastry chef probably didn't help that. "She really trained them to be good eaters when they were young, though," 189 f a l l 2 0 1 6 | W e l l e s l e y W e s t o n M a g a z i n e

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