boston, ma(april 5 2006) -
The Dunaway Restaurant at Strawbery Banke
66 Marcy Street
Portsmouth, New Hampshire
FOR IMMEDIATE RELEASE
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.
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 oldest known variety of apple grown in America, original Concord grapes, four different varieties of pears and more, more, more! Walking through the gardens each day is like walking through the centuries and the seasons. I can cull the foods that have historical relevance to modern-day cuisine. It's both an amazing opportunity and a blessing."
Jay McSharry, proprietor, The Dunaway Restaurant, is Portsmouth's own restaurant dynamo with 5 independent restaurants in the Portsmouth/Dover NH area. The partnership between historic Strawbery Banke and restaurant entrepreneur McSharry brings together vision and reverence for Strawbery Banke, Portsmouth, and the culinary community at large.
More News from The Dunaway Restaurant at Strawbery Banke
Well, if you have one of the best chefs in America in your kitchen, you want to be able to try her cuisine most every night, right? Jay McSharry, proprietor, The Dunaway Restaurant, announces the following updates to The Dunaway's schedule, coinciding with Spring in New England and the Best New Chefs honor.
**The Dunaway will serve dinner seven nights a week, beginning April 30, 2006
**The Dunaway will serve lunch Monday - Friday beginning May 15, 2006 through October, during the Strawbery Banke museum tour season
**The Dunaway is creating a cozy patio in the heart of one of its gardens, serving lunch and dinner, due to open by June 1, 2006
**The Dunaway inaugurates the "Seed to Table" program, working with Strawbery Banke and New Heights after school program. The program brings students together to plant and tend to gardens at Strawbery Banke and ultimately to sell produce at the Portsmouth Farmers Market.
Food & Wine Best New Chefs - The Process
Food & Wine editors consult a network of nominators, from food critics and chefs to contributors in various cities. Then the editors take to the road (incognito), spending countless hours eating across the country to identify the standouts. To qualify, the chefs must have worked as executive chefs for less than 5 years.
Food & Wine always seeks out chefs who are testing the boundaries of the culinary world. They must be innovators, with a distinctive style and vision; but most importantly they need to translate these ideas into delicious food. Food & Wine prides itself on spotting them first, as they are just breaking out.
For more news and information on The Dunaway Restaurant at Strawbery Banke and award-winning executive chef Mary Dumont, please visit www.dunawayrestaurant.com.
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