This came through my inbox just now and if I were here tomorrow night I would go in a heartbeat. I love Row 34 and would to get to know more about Chef Erickson. Tomorrow, Chef Renee Erickson of Seattle’s The Walrus and the Carpenter. Head over to Row 34 Thursday, October 23rd. Guests are…
Category: chef
Chef Barbara Lynch’s Chicken and Rice Meatball Soup
As I mentioned, Isabelle and I were treated to a morning in the kitchen with Chef Barbara Lynch along with other families for the Ben’s Beginners Cooking Contest Kickoff. Here is the recipe that we made together. It is a perfect soup for fall and if you can get your kids in the kitchen cooking…
Ben’s Beginners: Cooking Contest
Isabelle and I started off the week with a real treat thanks to Uncle Ben’s rice and Chef Barbara Lynch. We hopped over the river to Fort Point and settled into the fun, sunlight space that is Sportello along with other families. On the counters were some ingredients and the most beautiful mixing bowls you…
Weekend Guide: September 19-21
Fall is fast approaching and in New England we get out and celebrate. Here are just a few places you can head out this weekend to enjoy the warm September sun on your face, delicious regional food, and participate in the creativity of our communities. Friday, September 19th (Park)ing Day is a fun little way…
A Brunch to Love Wholeheartedly: Alden & Harlow
You know that moment when a new house crosses over and becomes a home. It is when the memory of the rooms, as anything other than what they are today, has completely faded except perhaps if you catch a glimpse of a little hook left in a closet from a former resident or a scrap…
Dining Out New England
It seems that summer is a time to go out a little more often. Try that restaurant that you have been meaning to try. Where do you like to dine out? Follow Leah Klein’s board Dining Out: New England on Pinterest.
Whole Wheat Carrot Pancakes with Honey and Almonds (Recipe)
In this recipe, Chef Jeremy Sewall uses ripe bananas as the sugar. They have plenty of sweetness themselves but go ahead and top them with a drizzle of honey and almonds for a little “icing on the cake”. They are also dairy-free, but feel free to use cow’s milk rather than almond milk if that’s…
Chef Jeremy Sewall’s Cucumber Lime Mint Mocktail (Recipe)
Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail. He suggested tossing a little in with your salad to brighten it up. You can also shred (or chiffonnade) a few mint leaves to sprinkle on fish. Lastly, a couple of…
National Nutrition Month: Healthy Eating a Menu by Chef Jeremy Sewall
Sometimes I think I was born in the wrong era. I know the reality of it is that I’m glad I live in the modern world. (Who am I kidding? I get annoyed if my computer is slow for a few minutes.) In terms of cooking and shopping I imagine bartering with neighbours, shopping the…
Sundays are for Navel Grazing: Brunch at Puritan & Co
You walk into Sunday brunch at Puritan & Co. and the room is buzzing with energy. Once you settle in though, time seems to slow. You can get lost in conversation, linger over a few last crumbs on your plate left from a delicious pastry, or sip a second cocktail because it is Sunday and…
Beacon Hill Bistro’s Chef Josh Lewin: Passover, Beets & Bourbon
Do you say Pesach with a Southern twang? Apparently Josh Lewin does because his seder has bourbon. On Sunday, April 6th from 6:00 to 8:00 p.m. Chef Lewin will be doing a demonstration and tasting at the Cambridge School of Culinary arts. His topic is: A Southern Style Passover. Inspired by ingredients from the traditional…
Leah's Life: Pearls and Oysters 