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The Orchards, Williamstown, Massachusetts Ingredients for Bass7 oz. sea bass filet, with skin onAromatics (star anise, cumin, coriander seeds, Szechuan peppercorns, and cardamom)Clarified butter, for…

Jean-Luc Matecat, Cinco, Nantucket, Massachusetts Ingredients1 lb. good-quality salmon4 oz. Nantucket Bay scallops1 scant cup heavy cream1 tablespoon saltWhite pepper, to taste1 cup white wine1/4 cup…

The Inn at Sawmill Farm IngredientsShredded potatoes Filet of grouper Egg batter Flour for dusting Olive oil Preparation Put potatoes in cold water and bring to a boil.  Simmer one minute.  Drain thoroughly,…

Josh Nylin, Executive Chef of the Red Jacket Mountain View Resort, North Conway, New Hampshire Ingredients1/2 lb. salmon1 tablespoon fine diced red onions1 teaspoon capers1 egg2 tablespoons bread crumbs…

Jean-Louis Guerin, Executive Chef, New England Culinary Institute  Ingredients1 lb. salmon trimmings1/2 each salmon side1 cup heavy creamSalt, to tasteCayenne pepper, to taste1/2 cup carrot, cut…

Chef Marcus Hamblett, One Federal Restaurant, St. Albans, Vermont  Ingredients 6 oz. fresh halibut (or other white ocean fish) fillet 1 medium acorn squash 1 pint Cold Hollow apple cider 2 oz. olive…

Chef David Nielson, The Black Door Bar & Bistro, Montpelier, Vermont IngredientsTwo 5-6 oz. tuna steaks 1 teaspoon cooking oil Salt, to taste Cracked black pepper, to taste12 small baby potatoes2 tablespoons…

Chef Bob Hildebrand, Three Stallion Inn, Randolph, Vermont Risotto Ingredients1 cup Arborio rice1 small onion2 tablespoons olive oil1/2 cup white wine1 1/2 cups chicken stock1/4 cup heavy cream1/2 cup…

Chef Rich Lechner, Sean & Nora’s, Barre, Vermont Ingredients6 20/30 count dry-pack sea scallops 2 tablespoons olive oil 1 tablespoon unsalted butter 1 tablespoon chopped garlic 2 tablespoons fresh chopped…

Paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavor and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special color and flavor. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.