This week, I asked my Sous Chef Nick Gardner to check in with the latest news of the kitchen.  It takes a mean engine to turn the wheels here at CBC and I got a badass diesel back there.  I certainly can’t do it alone and Nick helps lead the charge day in and day out:

It’s an exciting time for food in New England, and the CBC kitchen is no exception.  All of the fun flavors of fall and winter are upon us and that means more delicious food for all of you who visit the CBC.  Along with all of the expected additions of local squashes, dark braising greens and hearty fare to the menu, there is also the added bonus of our recent jarring program.

Typically, winter is a time for things to hide away for a few months of hibernation only to be revealed in the spring.  However, here at the CBC we’ve been carefully storing away all sorts of local fruit and vegetables all summer from some of our favorite farms.  Pickles, preserves, jams and jellies, all have been made with love and appreciation for the hard work our farmers have put into growing these delicious gems.  Now, after months of resting, it’s time to break them out.  Look for these unique treats on our cheese boards, charcuterie displays, and even on our increasingly popular Beerunch menu.  Patience is a virtue, and Chef Drew is ready to reward those who’ve been waiting anxiously as we have fun with these fun and tasty treats.