Networking Night :: A Taste of Boston feat. Puritan & Co., Row 34 & Tavern Road

 

 

 

Wednesday, March 22, 2017
6:00PM - 8:30PM
Exchange Conference Center
212 Northern Ave | Boston, MA

Members: 125.00
Young Professional Members: 80
Non-Members: 175.00

Online registration is closed. Walk-ins are welcome at the door at 6:00pm.

 

ACG Boston invites you to March's Networking Night: our second annual A Taste of Boston event -- a special evening where you'll have the chance to connect with your fellow deal professionals from across New England's middle-market M&A community and sample dishes from some of the hottest chefs in Boston. Chefs will continue to be added.

Join your peers & colleagues to get warm from the cold, and connect over delicious food and drinks!

 

 

Louis DiBiccari
Chef / Owner
Tavern Road

 

 

Louis DiBiccari began his career 15 years ago at, of all places, Fitchburg State College. Coming from a big Italian family and growing accustomed to his mom’s scratch cooking, Louis abandoned the school’s dining program and taught himself how to cook in his off campus apartment. Realizing this was his calling, he decided to enroll at Scottsdale Culinary Institute. With no professional training under his belt, he knocked on the door of James Beard Award-winning chef, Christopher Gross. After paying his dues at Christopher’s Bistro and graduating from school Louis returned back home to Boston. Louis spent his internship at Season’s at the Bostonian Hotel. Seasons was a legendary institution that jump-started the careers of Jasper White, Lydia Shire, Todd English, Jody Adams, Tony Ambrose, Peter McCarthy, Peter Davis, Susan Regis, and Brian Poe, among others. Louis’ next step would lead him to Frank McClellend, at the most talented kitchen in the city of Boston – L’espalier. At L’Espalier, Louis worked alongside Geoff Gardner until the inception of Sel de la Terre. Louis joined Geoff and his team in what would turn out to be 12 years of assisting in leading and growing the brand. As a sous chef at the original Long Wharf location, Louis was given freedom over SDLT’s cuisine and kitchen staff while his brother Michael DiBiccari held down the service team and restaurant operations.

In 2008, Louis was named chef de cuisine of SDLT in the Back Bay at the Mandarin Oriental Hotel. He was given full reign over kitchen and menu design. It was in this role that Louis began accumulating local and national recognition for his abilities in the field, particularly in his culinary styling of “nose to tail” cooking, his relationship with local farmers and dedication to working within the organic seasons of the New England harvest. In 2009, Louis and eight of his piers were named “Rising Star Chefs” by Starchefs.com. The restaurant was recognized in several categories for Boston Magazine’s “Best of Boston” awards, including “Best Bar Menu” and “Best Upscale Burger.” Louis left the SDLT team in 2011 and spent six months traveling and working as a chef in Groton at Dave Gilson’s Groton farm, The Herb Lyceum. In 2003, and sort of by accident, Louis started Boston’s first ever underground dining experience. Out of his Brookline apartment, Louis started what is now known as “Chef Louie Nights”, an interactive dining experience where the guests go to his website and vote for themes and ingredients. The voting results are not revealed to Chef Louis and his team until the morning of the event. The chefs then run around the city like deranged zoo animals trying to organize, conceptualize and execute a five-course meal. What started out as a house party has grown to a semi-annual event that showcases some of Boston’s rich young culinary talent and has partnered with several local sponsors and charities (www.cheflouienight.com). Most recently, Louis launched a second event project called CREATE: Six Artists, Six Chefs, One Canvas. This mission of this concept is to bridge the gap between visual and culinary arts in the city of Boston and to help foster the artists’ community back to a multi-cultural city severely lacking in artistic depth (www.create-boston.com).

Will Gilson
Chef / Co-Owner
Puritan & Company

Jeremy Sewall
Partner & Executive Chef
Row 34, Island Creed Oyster Bar, Eastern Standard

 

 

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.

He began his professional career in Maine at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. From there, Jeremy moved to San Francisco, where he was immediately recognized for his flawless technique and passion for seafood the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation. He moved back to the Northeast in 2003 as opening Executive Chef at Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others.

Jeremy left Great Bay to follow his dream of opening his own restaurant. In February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu. The restaurant has been recognized by many publications over the years including Bon Appetit, Food & Wine, Boston Magazine and most recently when Devra First re-reviewed the restaurant for The Boston Globe in 2013 and awarded it three-stars. Said First, “Lineage’s seafood dishes are as strong as Island Creek’s... Its service is gracious. Its cocktails are excellent …Seven years after it opened, it glides along, quiet but sure.”

In 2009, Jeremy’s friendship with Eastern Standard Kitchen & Drinks owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. In the fall of 2013, the trio opened their second restaurant, Row 34, an approachable and convivial neighborhood-focused restaurant and bar continues the team’s mission of celebrating New England’s rich seafood traditions and the farmers, fishermen, and lobstermen who inspire them. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront. In the fall of 2014, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray. In 2016, Jeremy co-authored a second book, Oysters: A Celebration in the Raw, with Marion Swaybill; the book presents a wide-ranging visual exploration of the iconic shellfish, including stunning portraits of more than fifty oyster varietals. Also in 2016, Jeremy and his partners opened a second Island Creek Oyster Bar in Burlington, MA. A new restaurant concept in Harvard Square called Les Sablons, is set to open in 2017.

Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.