No true cheese lover would miss Cheese Tuesdays at L'Espalier.
This event is where Chef Frank McClelland, executive chef of L'Espalier - Boston's prestigious Back Bay bastion of fine dining and French cuisine - introduces guests to gourmet cheese varieties through a pre-fix four-course dinner. Each course includes a dish prepared with cheese paired with a different wine. The fourth course is a cheese tasting encompassing eight or ten selections.
Despite L'Espalier's name and French-inspired cuisine, Chef McClelland regularly features New England cheesemakers in the Cheese Tuesday series. His support for regional cheeses stems from a passion for locally produced ingredients and a belief that New England cheeses are delicious enough to tempt even the most serious foodie.
"In support of L'Espalier's philosophy of supporting local farmers and artisanal cheesemakers, we are proud to be able to present to our clientele the continuation of our New England cheesemaker series," he says.
Chef McClelland's interest in cooking and locally produced ingredients began while growing up on his grandparents' farm in New Hampshire. There, he mastered time-honored culinary traditions such as pickling, canning, breadbaking, and preparing sorbets from fresh fruit purees.
Today, McClelland keeps his boyhood farm experience alive by growing fresh herbs, rare fruits, and vegetables on the restaurant's rooftop, and meticulously selecting seafood, meats, and game from the best purveyors in the region. His love of local ingredients, classic French training, and a drive for perfection is reflected in the sought-after cuisine he has created at L'Espalier.
By the age of 26, McClelland had already honed his culinary talents at two of the most respected Boston kitchens: The Harvest in Cambridge and L'Espalier. He continued to gain national recognition through his work at other area restaurants before returning to L'Espalier in 1986.
In 1988, McClelland purchased L'Espalier, and has propelled it to national prestige. In 1992, it became the first restaurant in New England to receive four stars from The Boston Globe food critic Alison Arnett. Boston Magazine gave L'Espalier a 'Best of Boston' award, and Nation's Restaurant News has inducted it into its Fine Dining Hall of Fame.
Chef McClelland's love of New England cheeses extends all the way through to his entire staff. Louis Risoli has been Maitre d' and Fromager at L'Espalier for 20 years. "The most exciting trend I have seen has been the emergence of New England artisan cheesemakers, making cheese that rivals that of Europe. The New England Cheesemaker Series allows us to share our enthusiasm and introduce these 'cheese heroes' and their craft to our guests."
Recipes from Chef Frank McClelland
Cauliflower and Vermont Cheddar Souffle with Black Currants and Caramelized Onions
Potato Fondue with Grilled Flatbread
