Great Cheeses of New England
Featured Chef

Chef Steve Johnson
Former Chef and co-owner of
The Blue Room, Cambridge, MA

Nominated for Best Chef in the Northeast 2001
by the James Beard Foundation

For over twenty years, Steve Johnson has been cultivating his love of fine food and honing his craft as a chef in premier restaurants throughout the country. Since moving to Boston in 1986, he has worked in the some of Boston's finest restaurants, including the East Coast Grill, Hamersley's Bistro, and Mercury Bar. His talent and dedication have recently been recognized by the prestigious James Beard Foundation, which nominated him for the Best Chef in the Northeast Award for 2001.

Steve has had ample opportunity to savor the wealth of foods grown and produced here in New England and has developed a loyalty to local products, including New England cheeses. He believes that cheese, with its wide variety of flavors and textures, is one of the most versatile foods that chefs can use to expand the tastes in their dishes. While at the Blue Room, Chef Johnson said, "At The Blue Room, we are constantly looking for ways to incorporate cheeses into the dishes on our menu. We are known for our use of local products, and for this reason I am thrilled that there are so many great cheeses being made in New England. New England cheeses make it easy for us to make our food taste better and satisfy our desire to use regional products as often as possible." Sometimes Steve likes to serve one New England cheese served with nuts and seasonal fruit. He suggests presenting cheese plates on the menu as an appetizer but also as an alternative to dessert, Steve always serves them at room temperature. "Most cheeses should not be served right out of the refrigerator. We always let cheese come up to temperature for an hour or so before being served so that it displays its optimum flavor and texture."

Steve is active in the Boston chapter of CHEFS Collaborative, a national network of chef/activists dedicated to preserving sustainable agriculture and artisanal foods. He is a regular contributor to magazines such as Fine Cooking, Boston Magazine and Cook's Illustrated.

Recipe From Chef Steve Johnson

Creamy, Garlicky Salad Dressing with Great Hill Blue Cheese