Maura O'Sullivan has served as the Chef at Smokejacks Restaurant, Burlington, Vermont, for nearly six years, but her cheese history goes back to her late 1980's college days in Wellesley, Massachusetts. Carol and Steve Wasik, of Wasik's Cheese Shop, took her under their wings and taught her the joys of curds. At the time, fine domestic cheeses were just beginning to receive attention.
Several years later, she headed to Vermont to pursue a culinary career which ultimately blossomed in 1997 at Leslie Myers' Smokejacks Restaurant. Smokejacks is dedicated to the fine preparation and service of locally grown and produced ingredients. Cheese is no exception. Local cheesemakers are their friends and good customers. They rely on the cheesemakers' expertise and craftsmanship to fill their menu. The restaurant boasts a nationally recognized cheese list of up to 16 selections, with generally 75% from Vermont and almost all from New England. Additionally, cheeses are incorporated into the menu in seasonal salads, their Gourmet Magazine-featured Macaroni and Many Cheeses, brunch omelets, ricotta dumplings and flatbread pizzas.
"I never imagined I'd build a career around my part-time college job, but I definitely picked an incredible time to do it," said O'Sullivan.
Recipe from Chef Maura O'Sullivan
Macaroni and Many Cheeses
