Mussel & Fava Bean Salad
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From Food for Thought by Heather Atwood;
Amelia O'Reilly and Nico Monday, both chefs who trained at Chez Panisse with Alice Waters, decided to open The Market on River Road in Annisquam, thus becoming unofficially or not, the first Chez Panisse missionaries to arrive on Cape Ann.
Amelia and Nico hope to convert a population to delicious, seasonal foods grown, raised, and fished for right here.
They sat with me recently and simply confirmed two basic truths to the Chez Panisse tenet: 1. The less a food travels, the less you have to manipulate it to taste good. 2. Be conscious. Amelia O'Reilly grew up in Lanesville, eating her father's freshly pulled lobsters and caretaker RoRo Aeillo's robust Sicilian dinners, like fresh tomato sauce made brilliant pink with whole-milk ricotta cheese. Nico grew up in Berkeley. Alice is his godmother. Both chefs understood early the taste of whole, homemade foods. Contact Heather at heatheraa@aol.com. Her blog is at gloucestertimes.com/foodforthought
They sat with me recently and simply confirmed two basic truths to the Chez Panisse tenet: 1. The less a food travels, the less you have to manipulate it to taste good. 2. Be conscious. Amelia O'Reilly grew up in Lanesville, eating her father's freshly pulled lobsters and caretaker RoRo Aeillo's robust Sicilian dinners, like fresh tomato sauce made brilliant pink with whole-milk ricotta cheese. Nico grew up in Berkeley. Alice is his godmother. Both chefs understood early the taste of whole, homemade foods. Contact Heather at heatheraa@aol.com. Her blog is at gloucestertimes.com/foodforthought
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