5 Questions with Our Guest Chef Jeremy Sewall

Chef Jeremy Sewall Lo Resolution

Chef Jeremy Sewall is an acclaimed Boston chef, restaurateur and seafood authority. Chef Sewall is the author of the James Beard nominated cookbook “The New England Kitchen: Fresh Take on Seasonal Recipes” and the chef/owner of Lineage in Brookline, MA, Island Creek Oyster Bar in Boston and its sister restaurant Row 34.

Chef Sewall has contributed three delicious recipes for upcoming Just Add Cooking boxes. Before you cook, get inspired with some tips from Chef Sewall himself.

Your career, while global, has focused on fresh, local, farm-to-table food. What inspired this focus?

Food rarely benefits from travel. I have a romantic idea of food in my head; about only cooking and eating fresh caught fish and freshly picked produce. That is what inspires me in both my cooking and how I design a menu. I try to keep my focus on utilizing what is local and freshest to me. 

bacon_wrapped_monkfish_with_sunchokesYour recipes, both in your restaurants and cookbook, utilize a lot of local fish that some of us may not normally think to cook with. Two great examples are the monkfish and mackerel featured in your Just Add Cooking recipes. What local seafood do you think New Englanders often overlook, and what are your tips for cooking confidently with them?

I think most New Englanders focus on the old standbys, cod, haddock, lobster and familiar species like those. New England waters have so much more to offer like monkfish, mackerel, bluefish, hake, redfish and countless shellfish. Don’t be afraid to try new things, the confidence comes with repetition of cooking these over and over.

We’re headed into the warm weather in Boston and many of us will be seeing produce we’re unfamiliar with at the farmer’s market. What’s one “can’t miss” under-appreciated local item, and what’s your favorite way to prepare it? 

There is not only one thing that you can’t miss. There are so many things that everyone should try. I think some of the different greens and root crops get passed over some times. I always encourage people to buy one thing weekly that they have never tried before and this will give them new favorites that they will look forward to. When preparing new things I start with simple recipes, make sure you are really highlighting the ingredient. 

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What’s your personal favorite dish, whether in the cookbook, your restaurants or simply something you cook for your family at home?

I don’t have one favorite recipe or dish. If I am cooking in the restaurants it is different then cooking at home. Cooking at home for my family, is always fun because it can be communal and simple. It’s as much about the time together as it is the food in front of us. Cooking in the restaurants I am inspired by the season, what’s new and what’s next.

Our customers are not professional chefs. What’s your best advice to someone who’s feeling a little intimidated cooking the recipes of an award-winning chef?

Don’t be intimidated, it’s just food. Enjoy the process as much as the result.

Want to give Chef Sewall’s recipes a try? They are available for delivery starting Sunday, April 24th, so order now to choose them for your box!