The Quarry Restaurant & Lounge, Norwell

Chef Greg Jordan

Inside a rugged granite building set beside an old quarry in Hingham, Owner/Chef Greg Jordan knows a successful menu can’t be set in stone. In the kitchen at his aptly named restaurant, The Quarry, he allows the nature of New England’s seasonal pantry – its ocean, farms, edible flowers – to establish the “rhythm of change.” The result is an ever-evolving culinary celebration.

A former chef in Boston’s North End, Chef Greg’s craftsmanship can be credited to his love for French and Italian cuisine. His experience is under a who’s who of leading local chefs - Adrian Cyr of Adrian’s, Barbara Lynch of The Butcher Shop, and Gordon Hamersley of Hamersley’s Bistro. This paved the path to his garnering a Best of Boston award by Boston magazine and boasting a Wine Spectator Award for his wine list.

We traverse the South Shore with Chef Greg in search of the best ingredients for a fabulous dinner party. Island Creek Oyster bivalves and caviar are served “classy” (polenta blinis and egg) and “trashy” (Cape Cod potato chips and cheese), while steamers open in a bath of Untold Brewing’s pale ale. The main course of Striped Bass Acqua Pazza with Lobster & Corn Succotash ends with Berry Clafoutis and Hornstra Farms’ famous ice cream.

Recipes

Lobster & Corn Succotash

• 8 Ears of corn, cleaned and cut from the cob

• 1 Large White Onion, small dice

• 4oz bacon, diced

• 1T chipotle paste

• 1 cup sliced scallions

• White Wine

• Meat from 2 lobsters, freshly shucked and chopped

• Olive Oil

• Salt and Pepper

In a large pan, sauté the bacon for 2 minutes in olive oil. Add the onions and a pinch of salt and sweat till tender, about 4 minutes. Add the chipotle and the cleaned corn, plus 1.5 cups of white wine. Simmer for 6-8 minutes till corn is tender and sweet. Add the lobster, and sliced scallions and stir in to warm through. Season to taste with salt and pepper.

Striped Bass Aqua Pazza

• 4 portions of Striped Bass, or other large flake white fish

• 2 cups lobster stock

• 1 cup white wine

• 2 cups pearl potatoes, cut in 1/2

• 1 cup green beans, cleaned

• ½ cup olive oil

Preheat oven to 325. Heat a large oven safe sauté pan over medium heat. Add the olive oil, then the potatoes and cook for 2-3 minutes. Once the potatoes begin to color, add the lobster stock and white wine, and bring to a simmer. Season the fish with salt and pepper, and add skin side up to the simmering broth, along with the green beans. Place pan in oven for about 12-15 minutes @ 325. Serve over lobster succotash with the poached vegetables.

Polenta Blini

• ¼ cup warm water

• ¼ t yeast

• 1 t sugar

• 1 t kosher salt

• 1 c flour

• ½ c corn meal

• 1 cup milk

• 2 eggs

• 3T melted butter

Mix warm water, yeast and sugar together, let sit for 15 minutes. Combine dry ingredients in a bowl. Mix all wet ingredients together, and add to dry ingredients with the yeast mixture, and incorporate. Let sit at room temperature for at least 2 hours, or up to 4 to allow flavor to develop.

To cook, heat a non stick skillet over medium heat, and add a spoon of batter to the pan. Allow bubbles to form on the surface, and flip to quickly cook the other side.

Serve with your favorite caviar, crème fraiche, hard cooked egg, and sliced red onion (or pickled).

Berry Clafoutis

Adapted from Julia Child

• 1 ¼ cup whole milk

• 1 cup granulated sugar, divided

• 3 eggs

• 1 tablespoon vanilla extract

• 1/8 teaspoon salt

• 2 cups mixed seasonal berries

• 1 cup AP flour

Preheat oven to 350

In a mixer, combine milk, 2/3 cup sugar, eggs, vanilla, salt and flour. Blend until the mixture is smooth and frothy.

Heat a 12” cast iron pan over medium heat, and melt in enough butter to cover the pan. Add ¼ inch layer of batter, and continue to cook till the layer of batter just sets. Cover the batter in the berries, sprinkle with the remaining sugar, and pour over remaining batter.

Lightly smooth the top, and bake for 50 minutes.

Server warm, or room temperature with your favorite ice cream