Tuesday, Dec 16, 2014 7:00p -
Trident Booksellers and Cafe
338 Newbury Street
Boston, MA 02115
Join us for a talk and cooking demo with Jeremy Sewall, chef at Lineage in Brookline and author of the New England Kitchen. Chef Sewall will be demonstrating two recipes from his book–Crab Cakes and Roasted Cauliflower Soup
About the book: Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes for the home cook. More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.
About the chef: Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams, chowders and other New England specialties. The water, too, is in Sewall’s blood; fishing has been a Sewall family livelihood for generations. Today, Sewall sources his fresh lobsters from cousin Mark, who sails his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more.
After graduating with honors from the Culinary Institute of America, Sewall worked in kitchens around the globe. He moved back to the Northeast in 2003 for the role of opening Executive Chef at Great Bay restaurant at Boston’s Hotel Commonwealth, where he and the restaurant garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.
Sewall left Great Bay to follow the dream of opening his own restaurant. In late February 2006, he and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. In 2009, he joined Eastern Standard Kitchen & Drinks, one of Boston’s busiest and most popular restaurants, as Collaborating Chef. Today, Sewall continues overseeing the kitchens at both Lineage and Eastern Standard, as well as serving as a partner and Executive Chef at Island Creek Oyster Bar and Row 34 where his interpretation of New England seafood will soon become a classic in its own right.