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French Cooking Recipes: How to Make Beurre Blanc at Rouxbe.com

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French cooking on the farm: Chef cooks fine food in Essex

21.06.11

Even the bug spray was color-coordinated for the dinner at Frank McClelland's Essex farm last Thursday as the chef of Boston's world-renowned L'Espalier restaurant, and his wife, Heather, hosted about 20 guests in their backyard.

"I don't know whether to stay in shorts or put on a suit or chef's coat," said McClelland, tending the grill, as guests from Cape Ann and Boston filtered in for the $175 per person (plus tax and tip) four-course, farm-to-table spread.

No matter. At this, the inaugural dinner that will become a monthly twilight summer fest on the McClellands' 13-acre Apple Street Farm, the food and the backdrop were the shining stars.

Shortly after McClelland bought the antique farmhouse three years ago, he re-tilled some of the fields, and relaunched what had been a working farm as far back as 1635 under the Perkins family, if a sign in the barn is to be believed.

The quest for organic food on restaurant tables as well as at home — the locavore trend — was heating up. McClelland had fallen in love with the heartland approach during his youth, in thrall to his grandfather's farm in New Hampshire.

Source: Gloucester Daily Times

french cooking - News


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Chicago Tribune - Feb 23, 2012
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Telegraph.co.uk - Feb 23, 2012
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