Synopsis
Chef Peter Davis of Henrietta’s Table at The Charles Hotel in Cambridge’s Harvard Square has released his first cookbook, FRESH & HONEST: FOOD FROM THE FARMS OF NEW ENGLAND AND THE KITCHEN OF HENRIETTA’S TABLE. As the bandwagon of sustainable agriculture, organic eating and “slow food” becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it— and arguably, driving it—for decades. Chef Peter Davis is one of those few, and FRESH & HONEST is a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them. “FRESH & HONEST is a representation of all things that are important to me as a chef, as a gardener, as a fisherman,” says Davis. “This book pays tribute to the amazing men and women in New England who work day in and day out to bring us the best possible ingredients this area has to offer.” A partnership with writer Alexandra Hall (editor-in-chief of several lifestyle publications produced by The Boston Globe and former Boston magazine food editor) allows Davis’ true voice to shine through. For this project, Hall interviewed over a dozen New England purveyors and captured each of their stories in sidebars throughout the book. The 218-page, full color cookbook showcases extraordinary food and environmental photography by Heath Robbins, an accomplished food and lifestyle photographer. This past spring, summer and fall, Robbins and Davis worked day after day with food stylist Catrine Kelty, both in the restaurant and on location at seasides and farms.
About the Author
Chef Peter Davis Honored by the James Beard Foundation as one of “The Best Hotel Chefs in America,” Executive Chef Peter Davis has created a popular, beloved culinary destination and a cult following with Henrietta’s Table, located in The Charles Hotel, Harvard Square, Cambridge, Massachusetts. Named one of America’s “Best Farm-to-Table” restaurants by Gourmet magazine, the eatery is a perfect complement to The Charles Hotel’s hybrid culture of contemporary energy and awareness blended with traditional New England style.Chef Davis, whose motto is “fresh and honest,” as in “fresh from the farm and honest-to-goodness New England cooking,” came to The Charles Hotel with impressive credentials from around the world. After working in highly-ranked international hotels including the Hyatt Regency Singapore, the Bali Hyatt, the Grand Hyatt Hong Kong, and The Peninsula Beverly Hills, he returned to his native city of Boston to become Executive Chef at The Charles Hotel in 1995. An avid conservationist with close ties to the fishing and farming communities of New England, Chef Davis was also one of the first proponents of local products. He will not use any genetically engineered foods or products at Henrietta’s Table. A true “working chef,” heavily involved in the daily operations of the restaurant, the opening of Henrietta’s Table was a lifelong ambition.Chef Davis uses organic and native ingredients from local producers throughout and beyond Massachusetts, creating an original and simple approach to classic New England cuisine. “Our main priority is the taste of food,” says Davis, “so we try not to put more than three or four ingredients on a plate.” Davis’s keen awareness of the integrity of food in its natural state, eye for color, and instinct for balance of tastes have earned him critical acclaim from Travel & Leisure, USA Today and the Food Network.Chef Davis is married with two children and currently lives close to the ocean in his native town of Nahant, Massachusetts.Alexandra Hall-coauthor Alexandra Hall has been a Boston-based food writer for more than 15 years, serving as a writer, editor, and critic for various food, travel, and lifestyle publications along the way. A graduate of Le Cordon Bleu culinary school in Paris, France, she has covered the dining scene in New England and beyond for publications including Travel & Leisure, Food & Wine, The Boston Globe, and The New York Times. She was a senior lifestyle editor and oversaw the food and dining section at Boston magazine for four years, and is currently editor-in-chief of several lifestyle magazines produced by The Boston Globe. She writes regularly for Bon Appétit and Town & Country Travel magazines, and with her husband Michael Blanding, she recently co-wrote two guidebooks, Moon New England and Moon Vermont.
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