Top Chefs Open Sustainable Restaurant “Summer Winter” at Boston Marriott Burlington in Massachusetts
January 04, 2008 (PRLEAP.COM) Travel NewsBURLINGTON, MA January 4, 2008 – Celebrated chefs Mark Gaier and Clark Frasier bring their signature, sophisticated cuisine and sustainable sensibilities to the Boston area with the opening of Summer Winter. The restaurant offers a seasonal, modern American,,themed menu featuring ingredients grown at the on-premise, four-season greenhouse. At Summer Winter, chefs Gaier and Frasier demonstrate the surprising accessibility of eating sustainably with “greenhouse dining,” an approach they helped pioneer since they opened their renowned Arrows and MC Perkins Cove restaurants in Ogunquit, Maine.
Combining classic New England dishes with the fresh flavors of locally and greenhouse-grown ingredients and global influences, Summer Winter’s menu includes sustainable, themed specialties such as Salt Cod Brandade with Johnnycakes and Butter Poached Oysters; Cockle Clams with Ham, Garlic, Rice Wine, Scallions and Ginger; Warm Cabbage Salad with House-Cured Bacon and Cornbread; Clark’s Mom’s Paprika Roasted Duck for Two; and homemade condiments such as Numb and Hot Sauce and Justin’s Coffee BBQ Sauce. For dessert, selections include Summer Berry Shortcakes and Winter Fruit Turnovers in addition to hearty favorites like Mom’s Traditional Devil’s Food Cake with Chocolate Icing and an Ice Cream “Bomb” with Peanut Butter.
Additionally, the restaurant’s cocktail menu is comprised of seasonal “Summer” and “Winter” themed libations including the Blue Hill (blueberry vodka shaken with lemon, lime, and freshly-torn basil and mint); Ginger Lemonade Capri (limoncello and vodka with fresh lemon and ginger); Hot Buttered Rum (hot rum with sweet, spiced butter) and Sweet Apple Martini (apple vodka with fresh apple cider).
The restaurant interior, created by Parker-Torres Design, captures the warmth of a New England farmhouse with a clean, modern feel by juxtaposing rustic and contemporary materials. Signature elements include rough stone walls and bronzed tables; stainless steel against warm woods; burnished leathers combined with textural wools; and a curved raw seafood bar with smoked glass featuring a basin of chiseled stone displaying the fresh seafood selections. Further celebrating the importance of the sustainable farm-to-table connection, a collection of black and white photos of farmers and food purveyors will be showcased.
Summer Winter is located at 1 Mall Road, entrance within the Boston Burlington Marriott. Summer Winter is open for lunch Monday – Saturday from 11:30 a.m. – 2:30 p.m (beginning 11/14). Dinner service is available Monday - Thursday, 5:30 – 10:00 p.m. and Friday and Saturday, 5:30 – 11:00 p.m. The restaurant features a secluded dining room that can accommodate up to 32 people for private functions. Summer Winter is closed on Sunday. For more information, please visit www.summerwinterrestaurant.com or burlingtonmarriott.com. The restaurant is closed on Sunday. For more information, please visit www.summerwinterrestaurant.com. Reservations can be made by contacting the restaurant at 781-221-6643.
FOR MORE INFORMATION ABOUT SUMMER WINTER, PLEASE CONTACT CHLOE MATA (CMATA@BALTZCO.COM) OR VANESSA VEGA (VVEGA@BALTZCO.COM) AT BALTZ & COMPANY – 212.982.8300.