Winter 2019
I am proud of the culture we have built at the Barbara Lynch Collective. We take hospitality very personally, because we really care about what we do. No is not in our vocabulary. It is not part of our culture. My executive wine director, Cat Silirie, and I have always known exactly what kind of service we want to offer our guests. We are happy to teach that to our employees.
Yes, I have high expectations, for my staff and myself alike, but the knowledge you gain in service, food, and wine is unparalleled. That is my promise to you. That is my legacy.
With passion,
Beginnings
No. 9 Park: Defining Legacy
Chef Barbara with a gathering of her Southie crew
“No. 9 Park is the mothership, defining the culture for all the restaurants in my group.” —Barbara Lynch, from Out of Line
No. 9 Park still is the hardest restaurant to work in. Size is a challenge, as is the age of the building. Yet there is an unspoken camaraderie among the staff. It is, after all, where we groomed our culture.
I cut my teeth on No. 9 Park. I even helped with the original demolition to save money. From Day One, I had it in my head that it would be not only the best restaurant in Boston, but also nationally recognized. I wanted to gain the respect of my peers, because I knew that if I did, it would speak volumes to my staff.
I’m always struck by the professionalism I witness in kitchens and dining rooms while I travel throughout Europe. I wanted to recreate that at No. 9 Park through the menu and a sense of warm hospitality that would eventually become a hallmark in all my restaurants.
Until then, I had mainly cooked Italian food. With No. 9 Park, a restaurant of my own, I could be more dynamic. I took classic French techniques and blended them with inspiration from my dining experiences in Italy.
Beginnings
Stir on the Road
Taking the Path Less Traveled for a Far Greater Experience
Stir on the Road (SOTR) is the travel component to Stir, Barbara Lynch’s demonstration kitchen and cookbook store, where guests are treated to backstage access that connects them directly to what’s on the plate and in the glass. In an intimate group, SOTR participants meet farmers, winemakers, and artisans to learn firsthand the provenance of revered ingredients. Chef Barbara Lynch sees it as the ultimate guest relations program: “We love to interact with our guests and give them a taste of the very best an area has to offer.”
Four years ago, Merrick Gilroy, Stir’s general manager, jumped at the chance to take the educational component out of the room and onto the road. The first SOTR was a culinary and historical exploration of Philadelphia. Still, the goal was to take a group overseas.
A year later, that goal was realized with a trip to Piedmont, Italy. Piedmont is a gem among Italy’s breadbasket that has inspired a worldwide love affair with Italian cuisine over the centuries, and so it’s really the perfect destination for SOTR.
“Those mountains are where hazelnuts and white truffles come from, and home to some of our favorite villages that yield Barolo and Barbaresco,” Merrick explains, passionately. “We aren’t traveling through sunbaked Tuscany or along the sandy shores of the Amalfi Coast. This is off the beaten path for many Americans. We want to showcase a special place that they might not otherwise be encouraged to explore.”
Mains
Making Waves
Alison Nolan of Boston Harbor Cruises on Family Business, Harbor Advocacy, and Quality Food Service
Both raised in Boston, they have an overwhelming love for the city and a shared excitement for the recent direction of the city’s harbor and waterfront. Perhaps it was just a matter of time before Alison Nolan, a fourth-generation owner of Boston Harbor Cruises, and James Beard Award–winning Chef Barbara Lynch connected.
Now, a little over two years later, their collaborative operation—Salt Water Events, a gourmet caterer for private events on charter vessels and the Boston Harbor Islands—addresses a combined commitment to bringing quality food service to special events and outings on Boston Harbor.
“Although we are incredible mariners, we are terrible cooks,” Alison Nolan confides. She is the face of Boston Harbor Cruises (BHC), a 92-year-old family business that has grown rapidly over the past decade. Alison is credited with much of their recent success, although running the family business was not always on her radar. “When I was growing up, I saw firsthand the annual struggle my family went through to keep a seasonal business afloat in the off-season. Having felt that so personally as a child, joining the business was not something I ever planned to do.”
Adapted from Stir: Mixing It Up in the Italian Tradition
“I like a very classic lobster roll: lobster and mayo on a hot dog bun. I always start with freshly cooked lobster cut into substantially sized yet easy-to-eat pieces. I add a little celery but mince it very finely, as I think a lot of people (including me!) get put off by too much crunch. We serve these lobster rolls at B&G Oysters with fries and house-made coleslaw and pickles.
You can use this same lobster salad recipe to make our signature lobster BLT. Simply toast ciabatta rolls instead of hot dog rolls, and top the salad with a few slices of crispy bacon (preferably Niman Ranch applewood-smoked bacon), and confit tomatoes. Serve the lobster BLT with homemade potato chips.”
—Chef Barbara Lynch
Mains
A Legacy of (Wine) Words
Executive Wine Director Cat Silirie is known to say, “Wine is just our excuse to provide hospitality.” After all, wine, spirits, and food are the conduits Chef Barbara and Cat use to entertain their guests. And since the inception of the company, educating their staff in all things culinary has been important to both of them.
Each Barbara Lynch Collective concept offers staff wine training on location, and everyone is encouraged to come and participate. Cat’s method of teaching through storytelling is unconventional, and what and how you learn might surprise you. While she has carefully cultivated a wine culture within the company, Cat has also encouraged one outside of BLC as well, as current and past employees can attest to.
Wine Words empowers the BLC staff with an education they won’t soon forget. Ashley Waugh, general manager of No. 9 Park, remembers her first experience marked with awe and envy that she was getting exposed to that level of learning, something missing in her prior experiences in the industry. “Wine Words changed the way I talk about and sell wine.
Focusing on the stories and the passion that people have for each bottle has also really helped shape the consumer that I am today.” Ashley will move into the bar director position for the company in early 2019. “I have always wanted to have a more beverage-focused role, and during my time here, I recognized my passion for service as well. Now I get to focus on both.”
Mains
Hospitality
Raising the Bar Spotlight
“Loyalty is an important trait,” says Chef Barbara Lynch. “I am immensely proud of my staff, especially those who have been with me over the years. In many ways, I depend on them to be my eyes and ears on the ground. Hilary is one of our most tenured servers, not just at B&G Oysters but within the BLC, and Steve knows The Butcher Shop like the back of his hand. I couldn’t be more proud to count them both as part of my family.”
Hilary Yeaw
B&G Oysters
Hilary Yeaw has worked at B&G Oysters since 2010, wearing many hats: answering phones, running food, waiting tables, and tending bar.
Talk about an early memory at B&G that resonates with you?
I will never, ever forget my first meeting with Cat Silirie. She sat down with me on the B&G patio and spent no less than two hours explaining her wine philosophy, her experiences, and the way to approach learning about wine. Never before had someone treated me like an investment, offering mentorship, education, and company benefits. I still do not take that for granted, to this day.
What has compelled you to stay with BLC over the years?
Unquestionably, it is the people I work with. We sincerely work as a team here and a family. The support that you feel, from your coworkers to the hands-on attitudes of the managers, really goes the extra mile to make everything a step above for the guest, without them even realizing it. For me, that’s where we really shine.
What’s Happening
Last Bites
Special menus at:
No. 9 Park: Classic No. 9 Park
First seating 5–7PM: five-course tasting with pairing
Second seating 8–11PM: seven-course tasting with pairing
B&G Oysters: Champagne Wishes & Caviar Dreams
First seating 5–8:30PM: four-course tasting with optional pairing
Second seating 9:30–10PM: open raw bar and six-course tasting with optional pairing
The Butcher Shop: No Frills or As Fancy as You Wish
ALC + specials, truffle + caviar supps, large-format Champagne + wines
First seating: five-course tasting with pairing
Second seating: nine-course tasting with pairing
Sportello: ‘60s Sinatra
Four courses family style
Drink: ‘70s Studio 54
Walk-ins only, special cocktails and menu
SUNDAY, JANUARY 20, 3–5PM
No. 9 Park – The Magic of Tiki Cocktail Class
ALL OF FEBRUARY
B&G Oysters – Oyster Passport
SATURDAY, FEBRUARY 2
No. 9 Park – La Chandeleur crepe offering
SATURDAY, FEBRUARY 8
Stir class release for March
VALENTINE’S DAY, THURSDAY, FEBRUARY 14
Fixe menus at No. 9 Park, Menton, and Sportello.
À la carte plus specials for two at B&G and The Butcher Shop.
“Hula with Your Honey” (Tiki Sunday offerings) at Drink.
SUNDAY, FEBRUARY 24, 3–5PM
No. 9 Park – Classic Cocktail Renaissance Class
ALL OF MARCH
B&G Oysters – Oyster Bingo
Explore B&G’s oyster offerings, earning points while you eat.
SUNDAY, MARCH 3, 3–5PM
No. 9 Park – The Wide World of Agave Cocktail Class
SUNDAY–FRIDAY, MARCH 3–8, SUNDAY–FRIDAY, MARCH 10–15
Dine Out Boston with special menus at:
No. 9 Park – Dinner, B&G Oysters – Lunch, The Butcher Shop – Dinner, Sportello – Lunch & Dinner, Menton – Dinner
SATURDAY, MARCH 9
Stir class release for April
SUNDAY, MARCH 17, 12–3PM
Drink – Burgers & Boilermakers
Marketplace
This curated selection of goods perfect for seasonal giving can be found for sale at The Butcher Shop, Stir, Menton, and B&G Oysters.
SHUCKER STARTER PACK
Treat the oyster aficionado in your life to oyster-shucking classes with a master shucker.
The Shucker Starter Pack includes an Oyster-Shucking Class for Two—two B&G-branded oyster knives to use during the lesson and take home, step-by-step instructions on a few practice oysters, a dozen oysters to shuck and enjoy, and two glasses of Champagne—two B&G-branded T-shirts, and a copy of The Geography of Oysters by Rowan Jacobsen.
Marketplace
This curated selection of goods perfect for seasonal giving can be found for sale at The Butcher Shop, Stir, Menton, and B&G Oysters.
Fully Stocked Holiday Gift Totes
A wonderful gift for almost anyone on your list (or a treat for yourself!), this luxurious gift bag curated by the Stir team includes some of our favorite creature comforts. Inside the luxe Stir tote bag, you’ll find a plush robe and signature red apron—both embroidered with the Stir logo—bath products from Chef Barbara’s favorite perfumery, Le Labo; and a copy of Chef Barbara’s cookbook Stir: Mixing It Up in the Italian Tradition.
Community
Sharing Common Attitudes, Interests, and Goals
Here are Ellen’s tips on the best ways to incorporate Boston’s legacy while you take in the city, whether you are an out-of-town visitor or a local reacquainting with the Olde Towne.
Faneuil Hall Marketplace (or Quincy Market)
A meeting hall and marketplace since 1743, it has been called the Cradle of Liberty because of the many revolutionaries (think Samuel Adams) and abolitionists who made important speeches here. Take a historical tour and enjoy more than 100 places to eat, shop, and drink. faneuilhallmarketplace.com
The Old State House
The oldest and most important public building in American history prior to the Revolution, the Old State House is where John Adams insisted, “Independence was born.” It’s also site of the 1768 Boston Massacre, when the building was known as the Custom House. bostonhistory.org
Isabella Stewart Gardner Museum
Opened in 1903 by Isabella Stewart Gardner, an eclectic American art collector and patron of the arts, the building was designed to emulate a 15th-century Venetian palace. In 1990, a pair of thieves stole 13 paintings from the museum, including Rembrandts and a Vermeer. The pieces were never recovered. gardnermuseum.org
Ether Dome at Mass General Hospital
In 1846, the first public surgery using an anesthetic for which it’s named was held in the hospital’s surgical amphitheater. Today, it is a teaching amphitheater and historical landmark, along with the accompanying Russell Museum of Medical History and Innovation. massgeneral.org
Boston Public Library
Established in 1848 as the first large, free municipal library in the United States, Boston Public Library is today the second biggest in the nation. Among its collections are several first edition folios by William Shakespeare, original music scores from Mozart to Prokofiev’s Peter and the Wolf, and the personal library of John Adams. Bates Hall is considered one of the most architecturally important rooms in the world. Enjoy afternoon tea overlooking the courtyard. blp.org
Parker House Hotel
Opened in 1855, Parker House Hotel (now the Omni Parker House) was a rendezvous for politicians and home to the Saturday Club for poets and essayists like Emerson, Thoreau, Hawthorne, and Longfellow. Charles Dickens lived here in 1867, and it’s also the birthplace of the Parker House Roll and Boston Cream Pie, not to mention former training grounds for Emeril Lagasse. omnihotels.com/hotels/boston-parker-house
The African Meeting House
Built in 1806 and open to the public, the African Meeting House is the oldest black church edifice still standing in the United States. In addition to its religious and educational activities, this National Historic Landmark became a place for celebrations and political meetings and was called the Black Faneuil Hall during the abolitionist movement. maah.org/site14.htm
Publisher
Michael Goldman
Editor-in-Chief
Pamela Jouan
Design Director
Seton Rossini
Managing Editor
Christian Kappner
Assistant Editor
Stephane Henrion
Senior Copy Editor
kelly suzan waggoner
Contributing Writer
Pamela Jouan
Photography
Xander Brown
all others Courtesy of BLC
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