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Institute of Contemporary Art Talking Taste July 31

Sel de la Terre and L'Espalier proprietor Frank McClelland

By: - Jul 31, 2009

Canapes by Colin Lynch Pane e Salute, Woodstock, Vermont chefs Deidre Heekin and Caleb Barber John Gertsen Frank McClelland

Boston: Institute of Contemporary Art presents Talking Taste. third and final presentation of the summer season, Friday, July 31st at 6:30 p.m. Discover ingredients for success from chef Frank McClelland, proprieter of two of Boston's most highly acclaimed restaurants, L'Espalier and Sel de le Terre. Both restaurants feature cuisine that combines regional ingredients with French culinary traditions. L'Espalier named #1 in Boston's Zagat Survey for past nine years was awarded Five Diamonds from AAA, for eight years in a row.  McClelland was named Best Chef: Northeast 2007 by the renowned James Beard Foundation. Admission is Free with museum admission. Space is limited. Free tickets available on a first-come, first-served basis at the  admissions desk one hour before the program. On-line find L'Espalier  www.lespalier.com and, Sel de la Terre  www.seldeleterre.com

The previous two Fridays, ICA/Boston presented the first two of three Talking of Taste summer series. Presented on ICA/Boston's harbor deck or inside when raining, this engaging series should be continued year-round.

Friday July 24th, from Woodstock, Vermont, owners of Pane e Salute, chefs Deidre Heekin and Caleb Barber have translated for New England from the best of Italian regional cuisine known for fresh, local and seasonal ingredients. Recently, acclaimed in Bon Appétit, The Boston Globe, Travel and Leisure, and Attaché, Pane e Salute began twelve years ago on SlowFood principles, after Heekin and Barber returned from Italy where they lived during their first year of marriage. Open for dinner and meant for lingering, Pane e Salute offers locally grown food, some from their own year-round garden and, is stocked with over a hundred traditional, artisanal and hard to find wines, including their own vineyard. Deidre Heekin's 2008 book on spirits Libation, a Bitter Alchemy is a series of linked personal essays that charts her intuitive education and attempts to make liqueurs and wine from northern New England ingredients. Pane e Salute on-line: www.osteriapaneesalute.com

 The hour's presentation began with Deidre Heekin reading a passage from her 2008 book In Late Winter We Ate Pears: A Year of Hunger and Love-Essays and Recipes from a Seasonal Italian Kitchen. We drank their fresh wines and ate Caleb Barber's appetizer made in front of us -Dente di Leone con Pecorino (Wild Chicory with Sheep's Milk Cheese). Barber humorously chose a local, seasonal green that he said 'would be increasingly relevant' -Weeds! Wild Chicory greens that is, the common dandelion! Our handout's recipe was deftly prepared and simply explained. Afterwards, Barber fielded questions, some were simple: what his favorite olive oil? Where could we buy his bread? Even good cooks learned something new. Books by Heekin were available, signed and she remained open for conversation. Stunningly simple and, delightful.

 Friday July 17th, cocktails and canapés from Barbara Lynch Gruppo were served and there was a presentation by Colin Lynch and John Gertsen. Colin Lynch began his culinary career at No. 9 Park, named one of the "hottest restaurants in the world" by Food & Wine and one of Gourmet's "top 50 restaurants" in 2006. Regarded as one of Boston's most talented bartenders, Drink bar manager John Gertsen is recognized locally and nationally as an expert on the history of cocktails.
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