Tyler Kinnett

Drink Progressively at Harvest in Cambridge

Drink Progressively at Harvest in Cambridge

One of the pioneers of New American Cuisine, Harvest restaurant (44 Brattle St, Cambridge, Mass., 617-868-2255, harvestcambridge.com) continues its innovative ways with contemporary New England fare from chef Tyler Kinnett. “The Book and the Cook” dinner series highlights recipes from a new cookbook—usually with the author appearing to explain the food and the approach as well as to guide the Harvest staff in the kitchen. The series kicked off 2018 with Urban Grape's Drink Progressively, by Hadley and TJ Douglas with recipes by Gabriel Frasca, the accomplished executive chef of Straight Wharf (straightwharfrestaurant.com) on Nantucket. As you can see from the photo at top, all three showed up for a great dinner and book signing. This was an unusual event in the series, since the...Read More

Harvest brings Battersby’s big tastes from small kitchen

A few times a year our neighborhood restaurant in Harvard Square, Harvest (harvestcambridge.com), holds a Sunday supper in its “The Book & the Cook Series.” These 6 p.m. suppers remind us of being back in Europe, gathering for a less than formal meal at the end of the weekend, often around a big table. Mind you, the meals are far more elegant than our Euro repasts. They invariably feature a cookbook author who is also a chef. With input from the author, Harvest's executive chef Tyler Kinnett (right) and pastry chef Joshua Livesay oversee a meal compiled (or sometimes adapted) from the cookbook. Their realizations are invariably spot-on. They demonstrate both the skill of the Harvest staff and their willingness to step into the background...Read More

Pioneering pairings of food and beer

Chef Daniel Burns is on a mission to bring beer pairing into the fine dining conversation. Burns runs the kitchen of the Michelin-starred Luksus (www.luksusnyc.com). It shares a space in Greenpoint, Brooklyn, with the bar Tørst (Danish for “toast”) operated by Danish brewer Jeppe Jarnit-Bjergsø. (Jarnit-Bjergsø is also the brewer at cult favorite Evil Twin Brewing.) Between them, they have put craft beer on a par with wine for fine dining. And they have collaborated on a fascinating new book called simply Food & Beer. Part manifesto, part cookbook, part a dialogue on gastronomic philosophy, it's a perfect addition to the bookshelf of anyone who cares about the cutting edge in contemporary restaurant cuisine. As part of the book's launch, Burns did a star turn...Read More

Savoring Sara Moulton’s spring pea soup

Ever the prodigal daughter, chef Sara Moulton returned to her roots at Harvest Restaurant in Cambridge, Mass., for the launch of her latest cookbook, Sara Moulton's Home Cooking 101: How to Make Everything Taste Better. For readers who only know Moulton from her television work—a pioneer host for nearly 10 years on the Food Network and more recently the host of “Sara's Weeknight Meals” on public television, the woman has serious chops. She worked for seven years as a restaurant chef, cooked with Julia Child in her home for dinner parties, spent four years testing and developing recipes for the late, lamented Gourmet magazine, and ran Gourmet's dining room for more than two decades. But she started at Harvest in Cambridge—a brainchild of Modernist architect...Read More