Mystic Brewery Saison Belgian-Style Farmhouse Ale
Our States - Massachusetts
Written by Michelle Lahey   

Heartfelt dedication and good beer are just two of the things that make up Mystic Brewery.

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Located in Chelsea, this small brewery has quite the big story behind it. The brewery is dedicated to the memory of Mystic’s founder, Bryan's, father who worked hard to support his family.

mystic brewerySadly, his father died from lymphoma just as he finally had the chance to relax in life. One of Bryan’s father’s favorite ways to relax was to enjoy a glass of beer with every family dinner.

Since it's located in the Mystic Valley, Mystic Brewery is appropriately named. Their line-up of beers includes malts, cordials, and abbeys, but the one thrown back for the sake of this article is the Saison Belgian-Style Farmhouse Ale.

Like all of Mystic's saisons, this seasonal brew is fermented with Renaud, their saison yeast. Clocking in at 7.0% ABV, the alcohol is a little on the heavier side, but its strength is hard to detect in its taste (read: sip slowly). Fresh lemon and herbal notes are apparent on the nose, while the finish possesses an almost peppery flavor. The brewers recommend enjoying this libation at 50 degrees, but this imbiber enjoyed it just fine straight from the refrigerator. Just be patient waiting for the foamy white head to go down before drinking.

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LIS Interviews Chef Ana Sortun
Our States - Massachusetts
Written by LIS Staff   
Without question, Chef Ana Sortun (James Beard, Best Chef: Northeast 2005) is busy. With two outstanding, critically-acclaimed restaurants (Oleana and Sofra), not to mention a five-year-old at home, Sortun and her husband, Chris Kurth (owner Siena Farms) have their hands full. For Sortun and Kurth, food is a family affair and, lucky for us, that comes through loud and clear in the food that comes from each of Sortun's kitchens.
 
Mediterranean flavors fueled by perfectly blended spices and fresh, local ingredients are the components of the magic Sortun creates on each plate. LIS was invited into Sortun's Sofra office to talk food...and to take notes.

It's no secret that late winter can be tricky here in New England in terms of eating locally.  How do you manage this, and what can people at home do to combat the winter doldrums?

March is the worst month of all, by far.  We no longer have the storage crops that carry us through the winter, so March is just a month of holding your breath and waiting for things to come up.
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LIS Interviews Barbara Lynch
Our States - Massachusetts
Written by LIS Staff   

No. 9 Park.  B&G OystersThe Butcher ShopStirDrinkSportello9 at HomeMenton

Barbara Lynch.

Certainly food lovers in Boston and well beyond know Chef Lynch as a powerhouse in the kitchen, a focused businesswoman, and an unequivocal hard worker. The 2003 James Beard Award winner for Best Chef, Chef Lynch stands out to Local In Season as someone whose mind and heart fuel her food, and as a chef from whom many lessons can be learned in the kitchen and out.
 
Local In Season was very excited to get this interview with Barbara Lynch, and, with pride, we present what she had to tell us.
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Chef Mary Dumont: Honoring the Harvest
Our States - Massachusetts
Written by LIS Staff   

For Harvest’s Executive Chef, Mary Dumont, cooking with fresh, local ingredients is in the blood. Growing up in New Hampshire in a family of restauranteurs, Dumont learned early that a life revolving around food is hard work that can reap big rewards. From carrying forward a family recipe, to working with some of the best in the business to hone her craft, Chef Dumont’s cooking comes from the heart, joins contemporary New England cuisine with classic French inspiration, and in her own words, “tells a story of the seasons.”

 

Currently, Chef Dumont is telling this story as she competes to be The Next Iron Chef  on the Food Network. Local In Season had the chance to speak with Chef Dumont at the end of the summer to discuss the local ingredients and the gifts of a New England fall.

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At the Market with Steve Johnson
Our States - Massachusetts
Written by Jane Ward   
Chef Steve Johnson and I begin our conversation at noon at the bar of his Central Square restaurant, Rendezvous.  He has placed on the bar a carafe of water and two tall and slender glasses, the perfect refreshment after a long, rainy drive into Cambridge.   

The dining room is bathed in the gloomy day’s gray light as it pours in through the large front window, but Rendezvous is nevertheless a welcoming place, full of relaxing horizontal lines and warm Mediterranean colors. There are no lingering vestiges of the hyper bright fast food Burger King that occupied the space before Chef Johnson opened his restaurant here in 2005.  Rendezvous is calm itself, a haven from the weather and the Mass Ave traffic. 
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