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Episode 210: The New England Kitchen with Jeremy Sewall: On todays episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of

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Episode 210: The New England Kitchen with Jeremy Sewall: On todays episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of

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On todays episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldnt be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremys done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip and Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. Whats not lost is Jeremys sense of place. He still holds Bostons past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market. What Im proudest of in Lineage is that its truly a neighborhood restaurant. [16:00] Fall has this great feeling of relief. The summers over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty. [27:00] --Jeremy Sewall on The Food Seen
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