He learned to cook in the rolling hills of Groton, now uber chef Will Gilson takes over the stove at The Savant Project in Mission Hill Tuesday. This chef-guesting trend has saturated Boston lately and I think it's a fun idea. Probably more for chefs than patrons, but mixing it up breeds creativity. Would you notice if your chef was secretly replaced, a la Foldgers crystals, one night?
This is another way for restaurateurs to get tuckuses at tables. Gilson, of Garden at the Cellar in Cambridge and The Herb Lyceum in Groton, will prepare Island Creek oyster with soy-ginger mignonette, spring dug parsnip soup with black truffles and thyme and toasted ballotine of chicken with Parmesan gnocchi and celery root puree. Plus more healthy hybrids. No wonder this young dude received a James Beard nod. $40, includes wine. Nice price.
Spanish tapas club Toro in Boston's South End goes Mediterranean May 4 with visiting chef Jay Hajj from Mike's City Diner. I dined here the other night and the line was to the sidewalk on a Wed. If you go, three words: corn on the cob. Any local establishments considering a guest chef night?
Sound interesting, but how can places afford to pay all of those chefs? And why is that guy posing in front of a cemetery?? spooooooky
That's his dad's greenhouse not a cemetery. He raises herbs in Groton. Was on Victory Garden one season.
Oh, well it does look a little bit like a graveyard. That's great, he was really on victory garden?? Good for him. Alot of our uppity rest. owners around here know nothing about planting and gardening, or about using fresh vegetation when cooking. They get all of their vegetation from bostonia, or personal touch produce, both of which are terrible companies.