Upcoming Events

Bocuse d’Or Contestants Are Announced
By NICK FOX

The chefs are Luke Bergman, 28, of the Modern; James Kent, 30, of Eleven Madison Park; John Rellah, 40, of the New York Yacht Club, and Jeremie Tomczak, 33, of the French Culinary Institute. The other chefs are Danny Cerqueda, 29, of the Carolina Country Club in Raleigh, N.C.; Michael Clauss, 35, of Daily Planet in Burlington, Vt.; Mark Liberman, 31, of Roxy’s Black Sheep of West Palm Beach, Fla.; Christopher Parsons, 38, of Catch in Winchester, Mass.; Jennifer Petrusky, 22, of Charlie Trotter’s in Chicago; Andrew Weiss, 28, of the Chef’s Workshop in Las Vegas; Percy Whatley, 40, of the Ahwahanee in Yosemite, Calif., and the Top Chef contestant Kevin Gillespie, 26, of the Woodfire Grill, in Atlanta (a position on the team was a reward in one of the show’s competitions).

The chefs, each assisted by a commis, will compete on Feb. 6 at the Culinary Institute of America in Hyde Park, N.Y., to see who will go on to cook against teams from 23 other countries at the Bocuse d’Or International Culinary Competition in Lyon, France, on Jan. 25 and 26, 2011.

Last year Paul Bocuse, the famed French chef who started the competition 22 years ago,  asked Thomas Keller to become the president of the American team to make sure it had a strong contestant. No American has ever placed in the top three at the event. (This year’s representative, Timothy Hollingsworth, Mr. Keller’s sous chef at the Napa Valley restaurant the French Laundry,  came in sixth.)

This year’s contestants were selected by Mr. Keller and the two other directors of the Bocuse d’Or USA Foundation, the chef Daniel Boulud and Mr. Bocuse’s son, Jerome Bocuse.

Past Events

 

Chris Parsons at The James Beard House New York, NY
Monday October 26th, 2009

Chris has been invited to prepare a dinner at the famed James Beard House in New York.  More information, including reservation information and menu to follow...

http://www.jamesbeard.org

FILLET-A-FISH
Saturday, July 18th
11:30am“Fillet-A-Fish” course at Catch with Chris Parsons

Learn How To Fillet That Whole Fish From Your CSF/Farmer’s Market
Get to the Point: Knife Skills and Selecting the Best Knife
Tastings & Wine Too!
$40 per person, Reservations Required

Winchester….Yes, it’s time we all ordered up a course of Fillet-A-Fish. It’s the healthy and responsible thing to do. Really.

Chris Parsons, chef/owner, Catch Restaurant has found more and more guests asking about the tricks to filleting a fish, given the surging popularity of CSF (Community supported fisheries). “It’s a great trend to see consumers supporting local fishermen thru the CSF system and purchasing them at farmers markets. But it’s been a surprise to some of them to find they have to fillet the whole fish! I plan to share some tips and take the fear out of the fillet” he smiles.

Parsons will fillet three whole fish for the class: Summer Flounder, Black Bass and Bluefish. “These are three of the most popular locally caught fish in the summertime and will be sure to be in the bundles people are picking up each week at their farmers markets.” Plus Parsons will share knife skills and how to select the best fish knife for fillets. Guests will be able to sample some tastings and enjoy some wine as well.

Reservations required:
781.729.1040

CATCH us at Harvard University’s Farmers Market!

Harvard University Farmers Market

Tuesday, July 14th

12:30-1:30pm

The corner of Oxford and Kirkland Streets, Harvard Square, Cambridge, MA

Harvard University's Farmers Market is held every Tuesday afternoon, tucked into the corner of Oxford and Kirkland Streets in Cambridge, MA. This farmers market has become beloved by folks living and working in the Harvard Square area. We are thrilled to have been invited to come over on Tuesday, July 14th, as the guest chef/restaurant. We'll be sharing complimentary tastings from our summer menu, inspired by the bounty of the farm and sea.

farm to fork
Sunday July 26th 2009
5-10pm Ipswich

An Evening of Al Fresco Dining with Barbara Lynch & Friends
Dine on the Grand Allee, Castle Hill on the Crane Estate, 290 Argilla Road, Ipswich

Call 978 921 1944 ext.8815 or visit
www.craneestate.org