WellesleyWeston Magazine

FALL 2017

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.

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and the Tea Party Museum, and the ICA, and tons of people working in the Financial District." With Row 34 nearly at capacity every night, the team turned its sights on opening a second iteration of it in Portsmouth. "We felt so strongly about Row as a concept that plopping one down in an emerging food city like Portsmouth, where there's also a great oyster farming commu- nity just made sense." Sewall should know: His family hails from York, Maine, just over the river from Portsmouth, and a reverence and love of seafood runs deep in his D.N.A. He comes from a long line of distinguished New England Sewalls, filled with historic figures including a judge who presided over the Salem witch trials (who later repented and became an abolitionist), a governor of Maine, shipbuilders, and, of course, fishermen. To this day — and at almost every restaurant he's ever run — Jeremy sources lobsters, shrimp, and scallops from his cousin Mark Sewall, who cap- tains a 38-foot boat out of York Harbor. "I have an incredible family," he exclaims earnestly, seeming to forget that he's no slouch himself. This is a guy who started his professional career in Maine at the award-winning Relais & Châteaux White Barn Inn before moving to London to work for Albert Roux in London. He then returned to Boston to work at the equally esteemed L'Espalier — where he met his wife, Lisa, a formidable pastry chef in her own right, with whom he co-owned Lineage. After a stint out West as executive chef at Lark Creek Inn in Larkspur, California (where he was a James Beard Foundation nominee in the Rising Star Chef category), he once again returned to Boston. He has also churned out two cookbooks about New England seafood. But he doesn't mention any of that when you talk to him. Instead, he wants to talk about his work family. "I have amazing business partners 178 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 7 local cuisine "best seafood"

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