Executive Chef Paul Spillane's first culinary inspiration came from a deep respect and love of cooking born out of generations of family tradition. The chef's mother Suzanne, and memere Eva Richer Montagne, regarded food and family above all things. This deep respect for food and personal connections has had a lasting effect on our chef. Suzanne (among the youngest of eighteen children) was raised on a large dairy farm in northern Vermont.
This extraordinary (and very large) family was completely self-sufficient, raising their own livestock, farming their own grains and produce, producing their own dairy products, and preparing three meals each day from these ingredients. Farm-to-Table in its truest form. Throughout his life chef Spillane has enjoyed his father's sprawling gardens filled with spring, summer and fall vegetables, fruits, herbs and greens.
Many of his recipes, including home-baked breads, pies, cakes and pastries were passed on from his mother, who can always be found in the family kitchen.
This extraordinary (and very large) family was completely self-sufficient, raising their own livestock, farming their own grains and produce, producing their own dairy products, and preparing three meals each day from these ingredients. Farm-to-Table in its truest form. Throughout his life chef Spillane has enjoyed his father's sprawling gardens filled with spring, summer and fall vegetables, fruits, herbs and greens.
Many of his recipes, including home-baked breads, pies, cakes and pastries were passed on from his mother, who can always be found in the family kitchen.
Services
Every course was special - something remarkable and interesting.
These guys clearly put in a ton of work, and with passion.
If you want a caterer that is more than filling bellies, if you love food and want it to be a part of your event, these guys are perfect.
I love the Short Ribs with Mission Fig Glaze the best (the sixth course) served with Sunchoke-Cauliflower Puree, Celery Greens and Mushroom Consomme with Morels.
And they brought all their own stuff, and left the kitchen cleaner than when they arrived.
These guys clearly put in a ton of work, and with passion.
If you want a caterer that is more than filling bellies, if you love food and want it to be a part of your event, these guys are perfect.
I love the Short Ribs with Mission Fig Glaze the best (the sixth course) served with Sunchoke-Cauliflower Puree, Celery Greens and Mushroom Consomme with Morels.
And they brought all their own stuff, and left the kitchen cleaner than when they arrived.
Our Event Brochure will tell you much of what you need to know about our services and our ongoing commitment to serving our clients.
We place considerable emphasis on seasonal, local and sustainable ingredients that are prepared simply and with the utmost respect.
We design one-of-a-kind menus for each of our clients, but these samples should give you an idea of what we've come up with in the past.
Executive Chef Paul Spillane is the driving force behind our firm commitment to seasonal, sustainable, organic and farm-to-table cooking.
We place considerable emphasis on seasonal, local and sustainable ingredients that are prepared simply and with the utmost respect.
We design one-of-a-kind menus for each of our clients, but these samples should give you an idea of what we've come up with in the past.
Executive Chef Paul Spillane is the driving force behind our firm commitment to seasonal, sustainable, organic and farm-to-table cooking.
Our company takes great pride in being native New Englanders, so we searched for a name that was unmistakably New England.
A rare New England native, virtually all parts of the Fox Grape, (Vitis Labrusca) are edible.
Best after our first frost (when the sugars in the grape berries becomes intensified), the fruit can be made into pies, jams, conserves and even full bodied wines and vinegars.
The light acidic notes of the young leaves can be cooked like greens or wrapped around other foods and baked.
A rare New England native, virtually all parts of the Fox Grape, (Vitis Labrusca) are edible.
Best after our first frost (when the sugars in the grape berries becomes intensified), the fruit can be made into pies, jams, conserves and even full bodied wines and vinegars.
The light acidic notes of the young leaves can be cooked like greens or wrapped around other foods and baked.
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