Mary Dumont Of The Dunaway Restaurant Named To Food & Wine's Best New Chefs 2006




The Dunaway Restaurant at Strawbery Banke
66 Marcy Street
Portsmouth, New Hampshire
www.dunawayrestaurant.com
603.373.6112


FOR IMMEDIATE RELEASE


MARY DUMONT
Executive Chef
THE DUNAWAY RESTAURANT AT STRAWBERY BANKE
Named One of
AMERICA's BEST NEW CHEFS 2006
by FOOD & WINE MAGAZINE


Portsmouth, NH......Dana Cowin, editor in chief, Food & Wine Magazine, announces the selection of Mary Dumont, executive chef, The Dunaway Restaurant at Strawbery Banke, as one of America's Best New Chefs. The honor, unveiled on Tuesday, April 4th, 2006 in NYC, is one of the most coveted in the restaurant industry. And it is a coup for New Hampshire, as this is the first time a New Hampshire chef/restaurant has been so honored by Food & Wine Magazine.

Mary Dumont
Dumont, 32 years old and a native of the Portsmouth, NH area, opened The Dunaway Restaurant at Strawbery Banke in September 2005. With a strong respect for local farmers and fishermen plus a passion for food preservation and history, Dumont creates dishes of rustic American cuisine with a tender hand. Having trained under some of the country's finest chefs, including Tracy Des Jardins / Jardiniere and Laurent Manrique / Campton Place, Dumont worked side by side several of Food & Wine Magazine's previous Best New Chef honorees.

Clearly the Food & Wine family tree believes in discovering and teaching young talent. Dumont learned from these Food & Wine Magazine Best New Chefs:
Reed Hearon, Black Cat, San Francisco, Best New Chef 1994
Tracy Des Jardins, Jardiniere, San Francisco, Best New Chef, 1995
Daniel Patterson, Elizbeth Daniel, San Francisco, Best New Chef, 1997
Paul Kahan, Blackbird, Chicago, Best New Chef, 1999

In addition Dumont opened Sonoma Saveurs in Sonoma, CA as executive chef, as well as traveled with Laurent Manrique to Berlin for the "First Annual Davidoff Gourmet Festival/Berlin" representing the USA. It was with Manrique that she experienced her life-changing culinary moment, meeting and dining with Alain Ducasse in Paris. She notes it was then that she realized she was doing something incredibly special, surrounded by amazing talent and passion, and this was the place for her.

Upon learning she was being named as one of America's Best New Chefs 2006, Dumont said, "This makes all those holidays cooking away from my family worth it - this award is such an honor. It is a statement about what I have learned from amazing people in my life, and it is a direct result of what we are trying to accomplish every day and night at The Dunaway. We put a lot of heart and soul into every dish - this is huge for all of us on the team - I am so very, very grateful."


The Dunaway Restaurant at Strawbery Banke
Just opened in the fall of 2005, The Dunaway Restaurant at Strawbery Banke has earned rave reviews by press and consumers alike. Nestled by the west bank of the Piscataqua, a river integral to the maritime history of New England, The Dunaway is serving creative, rustic American cuisine in the heart of a national historic treasure. With the abundance of commercial fishing boats riding the tides, local seafood is prime here, as is excellent regionally sourced land-based fare. In the spirit of traditional cooking, the cuisine draws heavily from fresh, local produce, including historic and rare herbs, fruits and vegetables grown at Strawbery Banke's own working kitchen gardens.

Strawbery Banke is one of the country's most historically rich urban archaelogical sites, with acres of gardens and colonial homes. It is open to the public, offering tours May - November. For more information on Strawbery Banke please visit www.strawberybanke.org.

To Dumont the authentic working kitchen gardens at Strawbery Banke are a tribute to culinary history. "Here I have access to the o

Contact: 

Martha Sullivan
Sullivan Communications
508.786.0729