The Pinehills

Plymouth, MA

Chef Jeremy Martin - The first episode that kicked off the season took place at The Pinehills in Plymouth, Massachusetts. Mirbeau Inn and Spa’s Executive Chef Jeremy Martin cooked up a delicious 3-course summer-inspired dinner in homeowners’ Ann and Gordon’s beautiful kitchen.

The night’s menu started with a watermelon and feta salad with fresh mint and sliced Fresno Chilis with a roasted shallot/balsamic vinaigrette. The heat of the Fresno’s contrasted perfectly with the saltiness of the feta and the sweetness of the watermelon. Next on the menu was a delightful Rhode Island clam chowder with a potato-wrapped cod. The meal finished with a warm apple cobbler with house spun vanilla bean ice cream.

Chef Jeremy has more than 20 years of experience in the restaurant industry. His passion began in his early teen years and he holds a culinary degree from the New England Culinary Institute. Prior to overseeing the variety of restaurants at Mirbeau, Jeremy’s notable achievements include roles such as the Chef de Cuisine at Stowe Mountain Lodge, Chef Tournant at Saint Regis Hotel and Senior Sous Chef at the Waldorf Astoria in NYC. When not in the restaurant, Chef Jeremy can be found riding his bike, snow skiing or tending to his small farm in Bourndale, Ma.  

Salad Course; Watermelon and Feta Salad with a Roasted Shallot / Balsamic Vinaigrette, Fresno Chilis and Arugula

Entrée; Rhode Island Clam Chowder with Potato Wrapped Cod.

Dessert; Apple Cobbler with house spun Vanilla Ice Cream.

Entrée:

2 cup fish fumet

1 carrot, peeled, blanched and cut into large dice

Rendered Slab Bacon Lardons, ¼ cup

Fingerling Potatoes, 6 each blanched and cut into coins

Pearl Onions, 6 each blanched

Littleneck Clams, 6 each

Cod Filets, 2 each 6oz

1 Russet Potato, Spiralized

For the Fumet:

4 Halibut Bones

2 each carrots

1 yellow Onion

1 head of celery

2 Bulbs of fennel rough chopped

2 bay leaves

4 sprigs thyme

Place all ingredients in large pot and cover with water and simmer for 2 hours. Taste and season with salt and pepper.

For the dish:

Using a vegetable spiralizer, spin the potato into long strands. Season the fish with salt and pepper and wrap the potato strands around the cod. On high heat, with a small abount of oil, sear the fish on both sides until golden brown and finish in preheated oven. To a sauce pot, add the fumet. Simmer over medium heat. place the clams in fumet and cover to steam open. Add the carrots, onions and potatoes to fumet. When everything is hot, spoon the “soup” in an entrée bowl. Sprinkle with the bacon lardons. Place the seared fish top of the clams and finally garnish with celery leaves.