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Julia Child Dinner

Jim & KristenThe Bay Club at Mattapoisett Executive Chef Jim Mercer & Sous Chef Kristin Costa recently paid homage to one of their culinary hero’s, Julia Child, in a special dinner party they hosted recently at the Club.

The new hit movie Julie & Julia was the impetus for Kristin to approach Chef Mercer with the idea for a Julia Child themed dinner.  Chef Mercer had the amazing fortune of meeting Julia on two separate occasions, first as her student, then again at a private dinner party.  Collective sigh, oh so fabulous!  Julia has a je ne sais quoi about her that resonates with your basic foodies through to the most culinary accomplished.

While watching the film the years Julia spent as a young newlywed in France, developing her craft, falling in love with the country and of course food, resonated most strongly with Chef Mercer.  Is it any wonder his favorite Julia cookbook is her first, How to Master the Art of French Cooking!  As for many women, Kristin is grateful to Julia for paving the way for women in the kitchen.

The menu almost seemed obvious to Chef Mercer, the stand out dishes that are quintessential Julia, Beef Bourguignon, Clafoutis, and her Lamb Marinade (a universal Chef favorite).  The piece de resistance for the dinner guests at the Bay Club, Chef served Chocolate Mousse for dessert.   Kristen was unwavering with regards to following the recipes.

For the members of the Bay Club, who all adore Jim, an opportunity to spend an evening enjoying our favorite Chef as he and his colleagues celebrated all things Julia was truly a special treat.

Jim Mercer has been the Executive Chef at the Bay Club Mattapoisett for the past five years.  His eclectic background leads to exciting menus and memorable meals. Jim’s food philosophy is grounded in the slow foods or “localvoire” movement, meaning foods of the immediate area sourced from not too far from our local or regional area. His flavor inspirations come from a variety of experience and training. “Start with the local Culinary heritage and add in flavors or techniques from Europe, occasionally adding in spice combinations of India or Morocco and fitting in bold flavors from the important cuisines of the orient.”

Jim was owner and head chef at the widely praised Mex in Boston’s South End, and served as the opening Executive Chef at the acclaimed Gusto Trattoria in Boston’s Roslindale neighborhood. He has also been head chef with such well-known organizations as Boston’s East Meets West Catering Company, Page Carter Catering and a Sous Chef for The Catered Affair, one of New England’s premier caterers.  Jim holds a BA from Johnson and Wales University.

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Date: Tuesday, 27. October 2009 11:31
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