Summer Winter
Lots of restaurants offer farm-to-table cuisine. But at Summer Winter the farm is at your table.
“We have a philosophy, which is that the food has to be from the very best ingredients,” says Chef Clark Frasier, who along with Chef Mark Gaier created Summer Winter. “If you can grow it yourself, make it yourself.”
Chefs Mark and Clark won a James Beard award for their flagship restaurant Arrows in Ogunquit, Maine, where they cure charcuterie, forage fiddleheads from the surrounding woods, and grow most of the restaurant’s produce on their one-acre farm. At Summer Winter, every seat faces the year-round greenhouse, where a riot of rainbow-hued tomatoes, white fantasia eggplant, sunset-colored nasturtium and herbs from chervil to lemongrass provide eye candy, as well as nearly half the restaurant’s ingredients. The other half comes from farms just down the road.
Updated New England classics – think clam chowder with sweet potatoes – share the menu with cinnamon-roasted duck, whole fried trout in Chinese black beans, and Thai-curried mussels for a modern Yankee cuisine with Asian accents. Strawberries may create a sweet summer cocktail or conspire with scallops for a succulent ceviche. Autumn beans might get pickled or could land under veal chops in a hearty succotash. The daily act of culinary creation follows the sun, moving with it from summer to winter and back again.
“I love that you can go into the greenhouse every day and get the exact same ingredients or totally different ingredients,” says Chef de Cuisine Tyson Podolski. “But no matter what you make, it will be different from the day before.”
Burlington Marriott
1 Mall Rd.
Burlington, MA 01803
1 Mall Rd.
Burlington, MA 01803