Mash Boston reaffirmed my love for bodies of water. This sounds strange but bays, oceans, tributaries and the beauty they encompass set a perfect backdrop for our week of events. My past Boston culinary experiences were limited to super carnitas burritos at Anna’s Taqueria when I would visit an old girlfriend during college. Things have changed quite dramatically over the last ten years, and great restaurants are popping up all over offering interesting riffs on traditional New England cuisine along with many other styles of food. I had one of the best clam chowders of my life at Island Creek oyster bar, New England of course, none of that tomato malarkey.
I was able to gain a new respect, and perspective on aquaculture and the vital role it plays in New England life. The Atlantic Ocean, its tributaries, and the many rivers that lead into it have long been a source of sustenance, income and leisure, for New Englanders, playing a vital role in the areas evolution. Much of our week was focused on maritime activity or its byproducts. A small detour from our seafood centric meals was our Local Two Ways dinner at Poe’s Tip Tap Room with Chef Brian Poe, and many happy hour events at Stoddard’s Pub. If you think I am busy you should check out Brian Poe, juggling three restaurants with the expert skill and precision of a veteran circus clown (the talented ones that hurl multiple flaming bowling pins effortlessly, while telling jokes). Brian and I prepared antelope tips and kangaroo tartar with a pistachio and yuzu gremolata. I don’t know about you, but I have never eaten, let alone prepared kangaroo in my life, needless to say it was a night to remember, and as I hop from city to city it is a flavor I will hold onto and savor.
We were back to the sea the next morning as we headed out of Boston towards Duxbury bay, home of Island Creek Oyster Co. We arrived nursing hangovers that would make a college student proud, and were met with the sweet salty air of the ocean and Chris Sherman the Vice President of ICO, and one of the most knowledgeable, well spoken, and downright enjoyable people I have met in a while. Our trip began in the hatchery where oysters are bred, reared and transferred to holding tanks below the docks where they spend their first six months of life. The algae lab is the most essential part of this process. Multiple strains of algae (oyster feed) are grown in tanks and tubes of various sizes and pumped into the tanks that house these growing prehistoric creatures. We boarded a small boat and headed out to the oyster beds that dot the bay, protected by a large half moon strip known as Duxbury Beach, and boarded the floating house where oysters are sorted into three different grades. The passion and expertise of these rugged oyster farmers, and savvy business men, have made these oysters a coveted mainstay at Thomas Keller’s Per Se, French Laundry, and many other fine dining institutions across the couomtry.
Lowell’s Boat house, the oldest active boat house in the country was the setting for our Slow Supper dinner with Chef Marc Sheehan of Brasstacks (a local pop up restaurant concept). Marc honed his skills at Blue Hill, under Dan Barber before taking over some of Boston’s best kitchens. I was thrilled to put out plates that mirrored the flowing history of the Merrimack River and work with such a young and talented chef whose historically relevant and technical approach to cooking left our guest begging for more. Quahog bread and Black Ops pretzels where paired with Silver Anniversary Lager, and the boisterous conversation and glass clinking echoed far across the river just feet from the long wooden planked communal table constructed for our dinner by master boat maker and teacher Graham McKay of Lowell’s boat shop.
Our week culminated in a cyclical manner with our Togather event featuring Erin Byers Murray, author of Shucked, Chris Sherman, and Graham McKay discussing the waters that have shaped their lives, careers, and outlooks. My sea legs felt much sturdier after absorbing bits of their passionate conversation that flowed effortlessly like the Merrimack, or the tides of Duxbury Bay. All hands from our week of adventures were on deck for this memorable event. Sipping Brooklyn Summer Ales, and slurping oysters felt more like an outing with old friends then a literary reception. Boston I can’t wait to set sail for your waters next year. Ahoy Mattie’s!
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