Meet the Elite Chefs of SE Massachusetts: Chef Greg Jordan, Owner and Executive Chef of The Quarry Restaurant

edible South Shore & South Coast recently enjoyed an exclusive interview with Chef Jordan, and a delicious meal.

The Quarry is a scratch kitchen that merges rustic New England flavors with a modern twist all inside a beautiful granite hall. Executive Chef Greg Jordan is officially the new owner of The Quarry having achieved his long-held goal of sole ownership. Many new changes and upgrades have been made over the past few months and guests have been thrilled.

eSS&SC: What is your favorite Quarry dish?
Greg Jordan: The Quarry Burger and Hanger Steak!

eSS&SC: Can you tell us more about the newest items on your menu? Why did you choose to add them?
GJ: New to the menu is fried calamari with roasted cherry pepper aioli. Our guests love it and it is perfect for warm weather patio snacking. The trick to its greatness is the use of fresh calamari from Point Judith in Rhode Island. The fish business can be deceptive and we go to extra lengths to source for the best and most flavorful.

eSS&SC: What is a staple item in any good kitchen?
GJ: A quality knife that is kept extremely sharp. It should whisk the hairs off your arm.

eSS&SC: What are the hottest food trends you’ve been seeing? Have you tried any at your restaurant?
GJ: For me, I’d rather forgo the trends and focus on what’s in season, delicious, and sparks my creative interest.

eSS&SC: When you are feeling carnivorous, what meat do you go for? How would it be prepared?
GJ: I enjoy a delicious steak or rib-eye on the grill, with a simple marinade of fresh herbs, salt, and pepper.

eSS&SC: If you were picking a vegetarian option, how would you want the vegetable prepared?
GJ: For myself, I enjoy fresh green asparagus at room temperature, marinated in citrus and garlic.

eSS&SC: When picking a savory seafood meal, what prepared dish do you prefer?
GJ: At this time of the year, I enjoy oysters with a little mignonette and some rosé, like Miraval Rosé, which we serve by the glass.

eSS&SC: When you go out to eat, where would you go?
GJ: When I get a rare moment, I visit and support my friends’ restaurants. They’ve done it for me and I love seeing what they are doing.

eSS&SC: What place would you choose to live based solely on their food?
GJ: Italy!

eSS&SC: What is something no one knows you can do?
GJ: I am a great builder and DIYer.

eSS&SC: What is the most unusual job you’ve had? How long were you there?
GJ: I worked for three years in insurance as an evaluation specialist before I attended culinary school.

eSS&SC: What is something you loved eating as a child but, would never eat today?
GJ: As a child, I enjoyed chocolate chip pancakes. Today, I’m not a fan of them or chocolate chip muffins.

eSS&SC: After a long, exhausting day, starving and thirsty, what do you make to eat and drink?
GJ: Grilled cheese! I’d drink a beer or a bourbon with it.

eSS&SC: What is the most unusual thing you’ve eaten?
GJ: As a chef, I don’t think there is much that is weird. I’ve had brains and cod sperm.

eSS&SC: What is something that sounds odd that you like to eat?
GJ: I like a good grilled cheese.

eSS&SC: What are some of your personal favorite items that are grown, produced, brewed, and/or distilled in Southern Massachusetts?
GJ: There are so many to name. I like Spirits from Rhonda at Boston Harbor Distillery and our own collaborative Hefeweizen beer with Barrel House Z that’s launching this summer. It is an American wheat beer with notes of pineapple and rum, plus a touch of orgeat aged in Jamaican rum barrels. It is phenomenal.

eSS&SC: What are the local farms and/or producers you work with for some of your restaurant’s ingredients?
GJ: Island Creek Oysters for oysters, Hornstra Farms for ice cream and dairy, and Norwell Farms for assorted vegetables.

Thank you Chef Jordan for chatting with us today and for your extra time and effort supporting local food.

Chef Jordan recently shared his tips on oyster-opening and burger making in person, as part of the eSS&SC Elite Chefs of SE Massachusetts series at KAM Appliances in Hanover.

Here’s one tip on forming the patty.
And here are Greg’s tips on opening an oyster.
And, here’s our photo album from the special event.

The Quarry
415 Whiting St, Hingham, MA 02043
(781) 340-7300
www.QuarryHingham.com

KAM Appliances
1176 Washington Street
Hanover MA 02339
(781) 829-0810
www.KAMonline.com

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WHAT MAKES A GOOD COOKBOOK?

Do home cooks still make use of their favorite cookbooks? We wondered which titles continue to rotate from shelf to counter top despite the ease of digital access, and why some cookbooks stand the test of time while others get recycled to Savers? We posed the question, “What’s your favorite cookbook, and why?” to our edible community and share some responses here for you to compare to your own preferences, and as a resource for potential new favorites. Continue reading

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EMPTY BOWLS, AN ARTISAN’S SPIN ON FEEDING THE HUNGRY

When Lisa Howard was growing up in Norwell, her parents often took her to volunteer at a homeless shelter in Brockton. A few decades later, the now potter and business owner is paying that lesson forward. Lisa Howard is helping South Shore residents support local food shelters while introducing them to her passion for handcrafted pottery. Continue reading

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Raw Milk Cheese Appreciation Day 2017

This Saturday more than seven hundred events will take place all over the globe with one common purpose – to celebrate raw milk cheeses! From France to New Zealand, Boston to Los Angeles, thousands of curd lovers will mark April 22nd as the third annual Raw Milk Cheese Appreciation Day. Continue reading

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THE DISH ON MEAL KIT COMPANIES: FARMERS

From our friends at South Shore Organics

With all the ‘farm goodness’ on marketing materials, we asked if meal kit companies deliver on their ‘small farm’ promise, the results were not that surprising:

Menu’s Are Not Regional, or That Local

Large meal kit companies are sourcing and shipping raw ingredients nationally and internationally, and distributing the end product all across the USA. “There’s less carbon emitted to aggregate meat on a shipping container on a boat from New Zealand than if we were driving it from Nebraska to Chicago,” says Matthew Wadiak about grass-fed beef, Matthew is Blue Apron’s 38-year-old chief operating officer and one of its three co-founders.

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River Herring: Past, Present, Future

It’s one of those raw days you get along the New England coast in April. A light rain and gusty winds are making the weather seem much worse than suggested by the 50 degrees on the thermometer. Despite the nastiness, Bob Weber stands on a concrete slab at the edge of the Jones River in Kingston staring at the rushing water. Continue reading

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Culinary Adventures : Cooking with Abby

Part One

Why do I lead culinary adventures to Italy and France? It’s simple, I want to share my love of cooking, eating, breaking bread, and truly “living” with those who travel with me. When my husband Richard and I journeyed with our daughters and friends to Italy in 2012, I realized that the time we spent together––especially the cooking and dining together––was life changing. I call it a “soulful shift in my life’s direction.” Continue reading

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Ferment It : Carrots

I don’t know about you, but I HATE wasting food. I have a long-standing struggle with keeping carrots; I love them, but can’t seem to keep them fresh. When I was a kid, we never refrigerated them, and yet they seemed to last forever. As an adult, I’ve kept them out of refrigeration and they dry out and shrivel up. Refrigerated, they turn soft and limp. I read somewhere to store them in sand. That didn’t work either. And it really kills me when it’s my own garden carrots that go to waste. This year I left them in the ground for as long as possible, then gave them a quick rinse and stored them in an open plastic bag in the fridge. That technique seemed to help, but still, I didn’t want to waste ANY.

The Solution: Fermentation

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THE DISH ON MEAL KIT COMPANIES (part one): PACKAGING

From our friends at South Shore Organics, by Pam Denholm:

I have been watching the meal kit company space develop with great interest over the last year or two. I’ve overheard people talking about how convenient it is, and how there is no waste, and how it all seems too good to be true. And it is. Not only do meal kits take all the spontaneity out of cooking, but they fly in the face of all ethics we value and cherish.
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Volunteer Bloggers Wanted

Enjoy cooking? Writing? Eating? Join the ranks of eSS contributors. We are seeking volunteer bloggers to write about our local food community. Explore your passion, share with our readers, and build your portfolio.

We are looking for people willing to make a 3-month commitment, with 2 blogs a month, 500 words or less per post.  We do prefer each blogger to have his or her own single theme or focus for all posts. Continue reading

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