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Using locally grown New England ingredients as the base for French-inspired home-style dishes, Gordon Hamersley offers Boston food lovers a down-to-earth gourmet experience at his restaurant Hamersley's Bistro. After training in Boston through the '70s, Gordon's first major jump was to L.A.'s Ma Maison, where he absorbed the teachings of chef Wolfgang Puck. Inspired by the experience, he moved overseas to immerse himself in the French culinary culture that he had grown to appreciate. While it was difficult to leave the open-air markets and bistros behind, Gordon returned to Boston in the early '80s for the opportunity to work with chef Lydia Shire. Opening his own James Beard Award-winning restaurant in 1987, Gordon is still consistently the subject of praise within local and national culinary circles. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Gordon Hamersley creates a comforting menu of Roasted Chicken With Garlic and Lemon, Roasted Onions, and Warm Peach Tarts.
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