Last night, deadhorse hill teamed up with Luce Farm to host Massachusetts’ inaugural hemp dinner. Luce Farm grows Cannabidiol (CBD) in the beautiful hills of Stockbridge, Vermont. For reference: CBD is a non-psychoactive compound in the cannabis plant with a variety of health benefits used to treat everything from anxiety to Lyme Disease. It is legal in all 50 states.
Before the first course of the evening, Chef Jared Forman emerged from the kitchen just long enough to share, “We started working with these farmers under a different name – Sweet Georgia Peach – before they became Luce Farm. As Luce Farm, they continue to operate under organic and sustainable practices. Even now that Luce Farm has converted to hemp production, the farmers have maintained the same ethos. Everything is still organic because they care what they are putting into their bodies and their family members’ bodies.” Highlights from the menu included a whole wheat flour fettuccine served with Luce Farm pork bolognese, sun gold marinara, and kiss the cow ricotta; goat roll with king of the early risers beans, maple syrup, and hemp jus; as well as wine pairings from La Garagista out of Bethel, VT.
Mass Foodies also had a chance to chat with Sophie Shillue from Luce who explained, “I started working for these farmers when I was 16, growing fruits and vegetables. Now, here we are, years later and their great values remain the same. Being able to work with deadhorse hill has been incredible. We want to make sure to connect with everyone here, speak face to face, and share a meal together; tonight gives us that opportunity.” Watch the full interview with Sophie on Facebook Live:
As is typical of New England, March came in like a lion and out like a rhino with a host of key developments for the Central Mass food scene.
On March 28th, Drew Day was named Executive Chef of Flying Rhino on Shrewsbury Street as former Executive Chef Chris O’Harra announced his transition to Maddi’s Cookery and Taphouse, set to open on Water Street by early May in the space that previously housed The Perfect Game. Maddi’s will mark the second restaurant for Adam Hicks, who also owns Depot Street Tavern in Milford, which opened in August of 2014. O’Harra was recently awarded first prize in the people’s choice category at the Worcester’s Best Chef Competition.
B.T.’s whet our appetites for barbeque and Choose & Mix swooped in for the assist. Contributor Giselle Rivera-Flores visited this Korean hot spot on East Mountain Street for “bulgolgi – thinly sliced beef tenderloin strips in flavorful Korean barbecue sauce – and galbi – Korean barbecue ribs.” She found the eatery welcoming, affordable, and loaded with flavor. Flores also visited Millbury’s new doughnut hotspot, Rocco’s, located at the former address of the Queen’s Cups. Members of the Astrella family have doughnuts “embedded in their DNA,” as evidenced by what Flores calls a frenzied social media buzz in addition to the long (but quickly moving) line out the door.
Contributor Jim Eber spent some time at simjang’sraw bar on Shrewsbury Street with Executive Chef Jared Forman whom he deemed, “a chef intimately connected to what he serves.” The two sampled sexy oysters, fat kid’s oysters, punchy oysters, crisp beginner oysters, and coppery oysters. If Eber’s praise is any indication, he’ll be back at the deep rock maple bar very soon for a Jang and a dozen more.
Next door at Volturno, owner Greg Califano Jr. kept busy teaching pasta classes in his private function space as well as the Neapolitan pizzeria fresh outpost in Framingham. Volturno’s new location maintains the rustic charm of its counterpart, offering the added intimacy of a smaller space. Guests still have a view of the wood burning oven, and we were pleased to find that the “2 for 1” deal on Mondays and Tuesdays is graciously honored in Framingham as it is in Worcester. Pasta classes are offered monthly at each location and no two are ever the same.