The Boston Globe has published an article about Sur Lie’s new chef Sam Helmke.
Helmke’s menu for Sur Lie promises a mix of familiar and new. A few riffs on fan favorites will stay, but expect additions like halibut with a Spanish romesco created by charring local bell peppers and mixing them with almonds, fennel, cayenne, and paprika. It makes a robust, smoky, spicy sauce which they pair with a classic rouge reduction. He adds cipollini onions that are both pickled and caramelized, grilled shishito peppers, and escarole. It’s also a dish that best showcases his cooking style: “I usually start with purées and sauces and then bring in the vegetables,” said Helmke.
Today’s The Globe also published a New England travel article. The Portland section features Boda, Central Provisions, Clam Bar, Crown Jewel, Cuties, Duckfat, Forage, Mr Tuna, Norimoto, Onggi, Oxbow, Scales, Tandem, Wayside