“Besides teaching, Redmond — who has been cooking for 'as long as I can remember' and has a one-year professional chef's degree from the Cambridge School of Culinary Arts — recently started a small catering business, Field to Fork, where he forages and includes his finds in dishes he makes for small, in-home parties.”
Larry Claflin, Jr., "Into the Woods," Salem News, 09/03/2008
Chef/Owner:
Ryan Redmond
ryanredmond@gmail.com
617.458.1577
Somerville, MA
Our
Menus
The menus, which appear below, are merely outlines and are subject to change depending upon interest and food availability.
In addition, as the name Field to Fork suggests, great emphasis will be placed upon purchasing and using seasonal, small scale, locally produced foods when feasible.
Mediterranean Menu
■ Eggplant Stuffed with Ricotta and Pecorino cheeses, Raisins, Toasted Walnuts and Fresh Thyme
■ Fresh Egg Pasta Tossed with a Roasted Pumpkin, Roasted Tomato and Fresh Sage Sauce
■ Rosemary Encrusted Seared Beef Served with Honey and Red Vinegar Carmelized Red Onions
■ Black Tea and Honey Steeped Dried Figs Stuffed with Blue Cheese and Toasted Walnuts
New American Menu
■ Roasted Pumpkin Soup with Black Pepper Croutons
■ Wild Rice and Corn Fritters Drizzled with a Tangy Tarragon Vinegar Sauce
■ Corn, Kidney Bean and Roasted Poblano Pepper Salad with Lime Juice and Cilantro
■ Dry Rubbed Tilapia Prepared in Veracruz Style: Simmered with Tomatoes, Olives and Capers
■ Mexican Hot Chocolate
South Asian Menu
■ Cumin Seed Chapatis Served with Smoked Eggplant
■ Pan Fried Okra Tossed with Coconut and Green Mango
■ Mung Dal with Spinach
■ Aromatic and Fluffy Basmati Rice Scented with Cumin and Fennel Seeds
■ Nepali Style Curried Chicken
■ Cardamom Scented Ladoo
Breakfast-for-Dinner
Menu
■ Poached Pear and Chevre Stuffed French Toast
■ Brunois Root Vegetable Hashbrowns (with Carrots, Parsnips, Potatoes and Beets)
■ Busecca Matta (Omelette-disguised-as-pasta dish)
■ Pork Sausage, Toasted Walnut, Blue Cheese and Musclun Omelette
■ Orange Granita with Fresh Mint
Pizza
Party Menu for Kids
Field to Fork also offers a special pizza making party for groups of kids: perfect for a birthday party! Chef Ryan will bring the dough (and recipes), and he’ll work with the kids to make pizzas with various exciting and tasty toppings. It’s fun, interactive and healthy.
Photo Credits: Jen Dadagian