We are thrilled to announce that Chef Frank McClelland of Boston’s legendary L’Espalier, the Sel de la Terre family of restaurants, Au Soleil Catering and Apple Street Farm will be the featured chef in a cooking segment on T-Wharf, scheduled for 1:00 p.m. on Saturday, October 15th.
“…food is best when it’s in its purest form. My job is to enhance that natural flavor to allow the essence of the food to sing.” -Frank McClelland
This is a great opportunity to see a world-class chef at work, one who specializes in bringing the best out of local ingredients while practicing incredible culinary technique. Chef McClelland has a deep understanding of regional ingredients – no one appreciates what New England has to offer more than he does – and this understanding is demonstrated not only in the dishes he creates but in the fact that he sources many of the ingredients for his kitchens from his own farm, Apple Street Farm in Essex. Apple Street will also be featured that day offering produce from the farm’s Autumn harvest – and what could be more fitting for a harvest festival celebrating the best of New England?
Don’t miss the chance to see Chef McClelland at Rockport’s HarvestFest!
Saturday, October 15th
1 p.m. on T-Wharf under the big tent
From L’Espalier: Chef Frank McClelland’s L’Espalier has been a perennial “best” of America’s restaurants for three decades, earning top accolades from Zagat, Forbes, Food & Wine, Bon Appétit, Frommer’s, Wine Spectator and Condé Nast Traveler as well as nods in international media. L’Espalier is New England’s most decorated independent restaurant with twelve consecutive AAA Five Diamond Awards (the only one in Boston) and twelve consecutive Forbes (Mobil) Four-Star awards. He speaks and judges across the country at events like Taste of Vail, Foxwoods Food & Wine Festival and the Chefs Collaborative National Summit.
At the heart of Chef McClelland’s menus of New England flavors with French interpretation is Apple Street Farm, his organic farm in Essex, Massachusetts that is the primary source of heirloom produce and proteins for L’Espalier and his trio of casual Sel de la Terre bistros. The James Beard chef and cookbook author (Wine Mondays) views his life as a farmer-restaurateur as being on-trend. By living this life from his youth, he was early to the farm-to-table or “locavore” dining philosophy.