Area Four Pastry Chef Katie Kimble’s use of local cheeses from Vermont Farmstead Cheese Company in her cheesecake and apple gallette offerings is included in a lengthy feature on tart cheeses as an addition to traditional desserts.
The National Culinary Review, February 2013
To view the whole article, click here.
Island Creek Oyster Bar is featured in a story on the ocean-to-table dining trend that includes quotes from the restaurant’s Chef de Cuisine, Nicki Hobson.
FSR, November 2012
To view the whole article, click here.
“Bone and Gristle Boys” Matthew Jennings, Chef/Owner of Farmstead, Inc. and Ryan Farr of 4505 Meats say “cheese” in Food Arts’ monthly photo feature. A snapshot of the duo testing out their layered pork Boss Hog sandwich at the San Francisco Street Food Festival leads the November issue’s photo round-up.
FOOD ARTS, November 2012
To view the whole article, click here.
A story about house-made vermouths highlights Bar Director Jackson Cannon as a “pioneer in DIY vermouth,” featuring quotes from Jackson, a description of the house-made vermouth and its production and the names of several cocktails featuring the product. A photo of the vermouth ingredients with details about the recipe is also included.
FOOD ARTS, October 2012
To view the whole article, click here.
In plate’s gluten-free issue, Clio Pastry Chef Monica Glass is profiled with details on her wheat-free dessert specialties at Clio, and her experiences as a chef living with celiac disease.
plate, September/October 2012
To view the whole article, click here.
A piece on bar snacks in Nation’s Restaurant News features client The Hawthorne’s menu, including a quote from Executive Chef Jeremy Sewall.
Nation’s Restaurant News, August 6, 2012
To view the whole article, click here.
A trend story on meatless menus features Temple Bar, using extensive quotes from Executive Chef Greg Boschetti and citing menu items as examples of the trend; two prominently placed photos of dishes are also included.
Chef Magazine, July/August 2012
To view the whole article, click here.
Anna’s Taqueria leads a feature story in RESTAURANT BUSINESS about the movement toward authentic street food dishes in restaurant settings, with commentary from Mike Kamio about what makes the restaurant’s tacos al pastor a stoundout example of the trend.
RESTAURANT BUSINESS, July 2012
To view the whole article, click here.
Clio and Uni’s recent renovations lead a piece on the best new meeting and event venues in Boston.
BIZBASH, July/August 2012
To view the whole article, click here.
In a feature on the classic childhood dessert, s’mores, plate magazine includes a creative variation from Area Four’s pastry chef, Katie Kimble.
plate, May/June 2012
To view the whole article, click here.
