IN THE KITCHEN When Raginder Singh, longtime co-owner of Quick 6 Liquors in Weymouth, heard earlier this year that the restaurant space across the street was becoming available, he knew he wanted to get back into the kitchen. The native of India has cooked in many restaurants … [Read more...]
New owner of Bridgeman’s doing something right
IN THE KITCHEN Things have changed at Bridgeman’s. In January, after 13 years, the Hull restaurant was sold to area resident Harold Paine, who had become attracted to the hospitality industry while doing large-scale construction for restaurants. Although Paine’s a newcomer, the … [Read more...]
Mother Anna’s: A time-tested Menu
IN THE KITCHEN Mother Anna’s kitchen isn’t about a new Italian cuisine that so many chefs have quested after since the principles of nouvelle cuisine hit this country in the 1970s. Forget about carefully composed, lighter plates, artful streaks of sauce, and local foraging. … [Read more...]
CP’s Wood-fired Pizza: Italian and Creole on the menu
IN THE KITCHEN You don’t often see pizza and jambalaya on the same menu, but, hey, why shouldn’t a chef cook what he loves? CP’s Wood-Fired Pizza owner Christopher Patrick has been doing exactly that since last August, when he bought the small restaurant from his former boss, … [Read more...]
Homestyle Moroccan at Cafe Paprika in Norwood
IN THE KITCHEN It doesn’t take a chemist to be a great cook, but it doesn’t hurt either. Or so we have to believe after learning that Café Paprika’s owner left that profession for something he loved– the cuisine of his native Morrocco. “You have to find your calling,” said … [Read more...]
Vico Italiano for eating with family and friends
IN THE KITCHEN A large staff in a small restaurant signals a restaurant wanting to please its guests. On busy nights, Vico Ristorante Italiano’s owner-chef, Vincenzo Loffredo, has two cooks with him in the kitchen while four waiters, a busgirl, and his wife, Maria Loffredo, … [Read more...]
Hot and Fast: Coal-fired Pizza
IN THE KITCHEN Twin coal-fired ovens situated like eyes in the face of Angelo’s open kitchen never sleep. For service, from 11 to 11, they’re fully stoked and large piles of glowing coals can be seen pushed to the side of the ovens' floors. By morning, the fires have burned low, … [Read more...]
Fishtail Kitchen: Indian & Napalese
Globe correspondent Joanna Seltz wrote the following Dining Out column on Weymouth's Fishtail Kitchen http://fishtailkitchenonline.com/, in Globe South on July 24. I've never been there, but it sounds good. Fishtail Kitchen, the new restaurant serving Indian and … [Read more...]
A modern, classic cooking teacher
Two years ago, after running a large catering business in Newport Beach, Calif., for 18 years, Craig Oremus was ready for a change. When he was offered a teaching job at Le Cordon Bleu College of Culinary Arts in Cambridge, he and his business partner and wife, Kathie Oremus, … [Read more...]
A primer on Twitter
(Note: This post has nothing to do with what this site is about, I just couldn't figure out anywhere else to post it!) A couple friends have asked me to give them Twitter lessons (a joke actually since I'm quite new), so I thought I'd put together a very elementary … [Read more...]
