There’s no such thing as a bad mood at The Beachcomber in Wellfleet.
Fried chicken Monday at Kummerspeck also means $5 cans of Medusa – a combination sure to bring the balance and fulfilment that you need to start your week. Chef/owners Matt Mahoney and Rachel Coit have picked a worthy pair to entice, offering first responders and teachers 10% off their bills (excluding alcohol) on fried chicken Mondays all summer long.
Don’t let Chatham’s reputation for exclusivity scare you away. The team at Chatham Bars Inn can make you feel like royalty, even if it’s just for one afternoon.
You’ve probably enjoyed the results of Joan Walker’s love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Walker Farm’s reputation is steadfast among local foodies for producing the highest quality meat in the region. Unlike most farms that raise their cattle to be one and a half to two years old, Joanie raises her cows until they are at their full weight and at least three years old.
Ceraldi has a wide network of farmers, foragers, and fishermen with whom he works closely each day to devise a unique seven-course prix fixe menu for his Wellfleet restaurant, Ceraldi. Just don’t call it a concept. It’s not a concept.
Sarah went live with Lynn Cheney for the first Lettuce Be Local drop off at deadhorse hill. Cheney has put a unique spin on the traditional CSA model in hopes of helping more farmers get their goods into the people of Worcester’s hands and kitchens.
We salute summertime in the beautiful state of Massachusetts. What’s going on in the world of food? Here’s what you missed during the month of June.
Cape Cod’s chefs, farmers, and food writers want you to leave with more than just a suntan. They are prepared to arm you with a new outlook on eating, and this summer, Mass Foodies is along for the voyage.
With Reserve to manage logistics, General Manager Keith Carolan is left to what he does best – grooming his front of house staff.