Tag Archives: Food

Bountiful Kitchen

22 Oct

Bountiful Kitchen, sprung from a pandemic, nurtured into a healthy meal delivery service

By Tom Meek
Tuesday, October 20, 2020

Julian Cohen and executive chef Keenan Goodwin prepare meals for Bountiful Kitchen at Foundation Kitchen in Somerville. (Photo: Tom Meek)

Covid’s done much to fracture the restaurant business. There’s been a slew of permanent closings (Cuchi Cuchi, Flat Top Johnny’s, Bergamot and Inman Square’s Bukowski Tavern, among many) and with winter hibernations coming and Covid-19 infection rates on the uptick, silver linings are slim. But they do exist. During the spring, the Day reported on early business pivots by Pagu and Season to Taste as well as the launch of Bountiful Kitchen, a home delivery meal service. In April, Bountiful founder Julian Cohen was cooking out of a home kitchen and delivering hot meals to a boutique clientele in his Porter Square neighborhood, but taken the business to the next level, expanding his menu and delivery routes to include all of Cambridge, Somerville, Arlington and select Boston neighborhoods. He’s also hired executive chef Keenan Goodwin, formerly of Fat Hen in Somerville, and moved to a formal commercial kitchen facility at the Foundation Kitchen on Washington Street, on the way to Sullivan Square.

Foundation Kitchen is a rentable shared space – a food startup incubator. Husband and wife owners Ciaran Nagle and Tara Novak have two locations (the bigger facility is in Union Square) and a third in the works for Charlestown that will have a food and drink hall. The facilities gives people who want to enter the food business an easy leg up without having the huge financial burden of a storefront, a long-term lease and sunk equipment costs, Nagle said.

Bountiful Kitchen’s BBQ Turkey Breast with Old Bay Potato Salad. (Photo: Julian Cohen)

That makes sense for a scrappy business such as Bountiful. Cohen, a former barista and food preparer at Hi-Rise Bread Co., started the service on a whim after being laid off, while Goodwin was left out of the rotation when a slimmer Fat Hen reopened.

They’ve since evolved the menu at Bountiful toward a more symphonic complement of foods and flavors, Cohen said, as opposed to the early scramble, when things were assembled based on what was on hand. There’s now more collaboration and planning between owner and chef, and the two try to source all their foods locally.

Recent and current Bountiful Kitchen offerings in the $15 to $25 range include beef bolognese, crab-stuffed squash, brown sugar crusted salmon, lemon grass and coconut chicken stew, yellowfin tuna loins and roasted pork loin. There’s always a vegetarian option and sides, such as butternut squash soup and parmesan roasted Brussels sprouts. Like other delivery/to-go food services these days such as Hi-Rise and Pagu, Bountiful has pantry offerings; it also has wine pairings, which come through a partnership with The Wine Press. The wine comes with your meal. Delivery happens between 6 to 7 p.m. and the menu rotates daily.

Cohen and Goodwin do more than 120 meals a week – up from around 80 when Cohen launched – and plan to keep expanding. If you’re not on their delivery heat map, you and some neighbors can fill out a form to be added; Cohen said he is deeply customer driven. Most of his weekly queue are regulars who keep coming back.

“The food’s always cooked to perfection,” said Rachel Joffe, a Bountiful regular. “Delivery is pleasant, they give you advance notice, and the delivery persons are nice. They have accommodated my need/request to have the food delivered on the early side, and I appreciate their flexibility.”

Bountiful Kitchen has a weekly newsletter to let subscribers know each week’s offerings. The menu is also updated on a website with easy ordering.

Restaurants in the time of Covid-19

24 Apr

Season to Taste, Pagu mix it up after Covid-19, giving to-go meals the flavor of improvisation

Robert Harris prepares a to-go meal Tuesday at Season to Taste in North Cambridge. (Photo: Tom Meek)

Before the Covid-19 crisis, we were preparing to profile two semi-finalist James Beard best chefs from Camberville: Tracy Chang of Pagu and Carl Dooley, over at Table at Season to Taste (the other locals on the list, Seizi Imura of Cafe Sushi in Harvard Square and Cassie Piuma, serving up Turkish infused plates at Ana Sortun’s Sarma in Somerville, are repeat nominees). Both shut down before Gov. Charlie Baker’s St. Patrick’s Day mandate to close restaurants. But the ovens have remained hot, reflecting where we are and where we are going.

While Table at Season to Taste remains shuttered, chef-owner Robert Harris has continued to evolve catering at umbrella company Season to Taste. “I’ve got a plan to get us back to normal,” said Harris, who was on a ski trip in Colorado when the mandate came down. He returned to Cambridge to lay off 30 employees. Part of his plan is to make Season to Taste’s traditionally “bespoke” catering for corporate events, weddings and parties – with menus dictated by the client – into a Season to Go, a food pickup service at the 2447 Massachusetts Ave., North Cambridge, storefront. Continue reading

Wings and Yummy Things

24 Feb

Restaurants arrive on red line as destinations for diners seeking Asian, French, small plates

 

Jae’s Cafe is in Somerville’s Davis Square. (Photo: Tom Meek)

Along the red line in each of our three northernmost squares, eateries with time-tested roots have popped up within the past month.

Jae’s Cafe is in Somerville’s Davis Square at what was the Korean restaurant Meju. If the name seems familiar, Jae’s was a popular pan-Asian restaurant franchise in Boston and Cambridge in the 1990s and early 2000s. It never officially went away – there’s still a Jae’s in Pittsfield, and owner Jae Chung owns Koreana in Central Square, one of the few places in town to get Korean barbecue at your table. The menu for Jae’s has traditionally been a blend of classic Thai (Pad Thai), Korean (Bibimbap) and sushi staples; on Elm Street locale, the focus is more on Korean. The rebranding comes as no surprise, though the timing is interesting, as Chung had become involved in the ownership of Meju last year after the eatery began to languish. Jae’s will face the same challenges as Meju: a heavy concentration of competition. There are seven other Asian restaurants in the area, including Sugidama Soba & Izakaya, Genki Ya Sushi and two ramen restaurants. It is, however, the only Korean venue.

243 Elm St., Davis Square.

Colette in Porter Square. (Photo: Colette via Facebook)

One T stop down, the French bistro Colette has finally opened in a long-vacant restaurant and lounge spaceon the ground level of the Porter Square Hotel. The eatery, which offers a French cafe-style breakfast as well as Francophile dinner offerings, is operated by Loic Le Garrec and Sandrine Rossi. The duo, natives of France, run sister restaurants over in Boston: Petit Robert Bistro on Columbus Avenue, and Frenchie in the South End. The dinner menu features classic French Onion Soup ($11), Wild Mushroom Vol au Vent (a mushroom-filled flaky pastry for $13), Nicoise Cannelloni Coq au Vin (pasta stuffed with chicken, mushrooms and bacon for $12), Steak Frites ($32) and, aptly, a grilled Porterhouse steak you can sink your teeth into for a eye-popping, but not off-the-charts, $78. The cut is arguably named after Zachariah B. Porter, who ran a hotel and steakhouse across Massachusetts Avenue in the late 19th century, while the restaurant in part is named after the 20th century French writer and performer Sidonie-Gabrielle Colette.

1924 Massachusetts Ave., Porter Square. Continue reading