VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 47 of 139

Spring Awakening BY MARSHALL L. BERENSON, Northeast Chambellan Provincial/Boston Bailli CHEF MARY DUMONT brings great flourish to Cultivar, the restaurant that she co-owns with her busi- ness partner and wife, Emily French-Dumont. According to Cultivar's website, the venue's name derives from the horticultural term for "combining cuttings from the best plants to create a new plant with the finest characteristics." "With Cultivar, I'm taking the best of my culinary experi- ences to create a new concept that embodies my culinary style and ethos," she explained. A New Hampshire native who studied literature in college, she got her start in the culinary world in San Francisco, at renowned restaurants such as Jardinière and Campton Place. In 2005, she returned to New Hampshire to open the Dunaway Restaurant and the following year was named Food and Wine magazine's "Best New Chef." She also made her first appear- ance on Iron Chef America . As execu- tive chef at the venerable Harvest restaurant in Harvard Square, she developed what has become her signature farm-to-fork New England cuisine. On May 6, with spring having finally taken hold, the Boston Bailliage gathered at Cultivar for a small induction dinner. Chef Dumont's seasonally focused, locally based cuisine inspired a spring awakening in attendees. Vive la Chaîne! G BOSTON Cultivar May 6, 2018 SALAD Yakitori-Grilled Radish, Hazelnut Crumble Jean-Pierre et Michel Auvigue Solutré Pouilly-Fuissé 2014 PEA AGNOLOTTI Ricotta, Spring Garlic, Morels Stéphane-Aviron Fleurie Beaujolais 2015 BRIQUE BASSE À LA PLANCHA Charred Vegetables, Nantucket Bay Scallop XO Sauce Domaine Roux Père et Fils la Perrière Mercurey 2014 NORTH STAR LAMB Smashed Sunchoke, Smoked Carrot, Labneh Château Pesquié Quintessence Rouge Ventoux 2014 RHUBARB-CHERRY MOUSSE Camembert Crémeux, Almond Streusel Velenosi Vino di Visciole N.V. PHOTOS BY RICHARD DEAGAZIO AND MARSHALL BERENSON Chevalier Constantino DeLollis, Maître Sommelier Anthony DeSantis, Haig Tellalian, and Chevalier Alan Rouleau. Dame Lorraine Foley-Pantano, Chevalier Peter Pantano, Dame Jennifer Poveromo, and Nemat Eid. Vice Chargé de Presse Richard DeAgazio and James Wayman. Elaine Drake Allen, Chevalier Douglas Allen, Erin Delaney, Mark Geffin, and Officier Kathy LaShay Berenson. Co-Owner/Chef Mary Dumont and Chambellan Provincial/Bailli Marshall Berenson. Maître Hôtelier El-Sayed Saleh and Rita Aoude. BAILLIAGES 46 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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