![\"SUM16_ChefsDish_PimentoCheese_lrg.2\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_PimentoCheese_lrg.2.jpg\")
<\/a><\/p>\nPimento Cheese<\/a><\/h2>\n<\/div>\nUse bright yellow cheddar for a more vividly hued version of this habit-forming, slightly spicy dip.<\/em><\/div>\nMaiden and Redd started the dinners in 2008 as a way to connect with their families and neighbors outside the long and irregular hours at their respective restaurants. (The chefs have long had Mondays off.) Over the years the guest list has expanded\u2014on this particular night Redd\u2019s brother, Sandy, and his wife, Betsy Lazo, are in attendance with their newborn son, Holden. \u201cWe\u2019ve celebrated a lot of milestones on Monday nights,\u201d Maiden says. \u201cBirthdays, new jobs, new babies, you name it.\u201d<\/p>\n
![\"A](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_TomatoMozzSalad_sidebar.jpg\")
<\/p>\n\nTomato, Melon, and Mozzarella Salad<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Both raised in the South (Maiden in southwestern Virginia, close to the Tennessee border, and Redd in Charlotte, N.C.), the transplanted chefs met in 2001, when their mutual pal and fellow chef Keenan Langlois set them up on a \u201cblind date,\u201d says Redd, to hear live music in nearby Cambridge, Mass. With a shared love of bourbon and bluegrass\u2014not to mention the culinary traditions of their childhoods\u2014the two hit it off. \u201cWe both have a lot of pride in the South’s influence on food, music, and culture,\u201d Redd says. (To wit: Sorghum, pepper jelly, and okra are all featured on tonight\u2019s menu.)<\/p>\n
They also started out the same way, attending culinary school\u2014Redd graduated from the Culinary Institute of America; Maiden, the New England Culinary Institute\u2014and climbing the ladder in rigorous kitchens with a strong focus on technical skills. \u201cThe first part of becoming a chef is becoming a really good line cook, and the way you master the skill set is through repetition,\u201d says Michael Leviton, who supervised both men in his kitchen at Lumie\u0300re<\/a>, a much-lauded bistro in Boston\u2019s suburbs. Maiden worked under Leviton for five years, rising to the role of chef de cuisine before leaving to open his own place, Hungry Mother in Cambridge, Mass., with three partners in 2007.<\/p>\n![\"SUM16_ChefsDish_LambStick_lrg\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_LambStick_lrg.jpg\")
<\/p>\n
\nLamb on a Stick + Yogurt Dipping Sauce<\/a><\/h2>\n<\/div>\nCharred and juicy, these lamb skewers with a simple herb dip make great party food for kids and grown-ups alike.<\/em><\/div>\nBefore it closed last year, Hungry Mother gained national acclaim for its warm hospitality and a menu that touched on cuisines of various Southern regions, from Appalachia to South Carolina Lowcountry. Maiden popularized pimento cheese and boiled peanuts in Boston\u2014and was an early player in the Southern food craze that hit the United States in the late 2000s.<\/p>\n
![\"Grilled](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_GrilledRomaine_sidebar.jpg\")
<\/p>\n\nGrilled Romaine Salad with Corn and Avocado<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Meanwhile, the menu at family-focused Redd\u2019s in Rozzie<\/a> (short for Roslindale, the Boston neighborhood where it\u2019s located), which Redd opened in 2011 after a decade of working at various restaurants around town, brims with Southern ingredients and dishes such as pulled pork, cornmeal-crusted flounder, and hush puppies. And cheese\u2014another of Redd\u2019s loves\u2014surfaces in salads, tarts, and sandwiches.<\/p>\nThe two became neighbors in 2008, when Maiden rented an apartment next door to the condo Redd shares with his wife, Kate Beal, and their growing family. This proximity has helped their friendship flourish, and over the years the chefs have logged long hours on Redd\u2019s stoop \u201ctalking through the stresses,\u201d Maiden says.<\/p>\n
Both Maiden and Redd understand the pressure that comes with balancing culinary careers and family. The first two years of Redd\u2019s in Rozzie found Redd juggling 80-hour weeks at the restaurant with the needs of infant twins and a 3-year-old. Plus, Beal has a job that regularly takes her overseas. \u201cWe were completely over our heads at home and at work,\u201d says Redd.<\/p>\n
![\"SUM16_ChefsDish_GrilledPeaches_lrg\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_GrilledPeaches_lrg.jpg\")
<\/p>\n
\nGrilled Bourbon-Pecan Peaches with Ricotta and Basil<\/a><\/h2>\n<\/div>\nMake the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.<\/em><\/div>\nAnd in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
Maiden and Redd started the dinners in 2008 as a way to connect with their families and neighbors outside the long and irregular hours at their respective restaurants. (The chefs have long had Mondays off.) Over the years the guest list has expanded\u2014on this particular night Redd\u2019s brother, Sandy, and his wife, Betsy Lazo, are in attendance with their newborn son, Holden. \u201cWe\u2019ve celebrated a lot of milestones on Monday nights,\u201d Maiden says. \u201cBirthdays, new jobs, new babies, you name it.\u201d<\/p>\n
<\/p>\nTomato, Melon, and Mozzarella Salad<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Both raised in the South (Maiden in southwestern Virginia, close to the Tennessee border, and Redd in Charlotte, N.C.), the transplanted chefs met in 2001, when their mutual pal and fellow chef Keenan Langlois set them up on a \u201cblind date,\u201d says Redd, to hear live music in nearby Cambridge, Mass. With a shared love of bourbon and bluegrass\u2014not to mention the culinary traditions of their childhoods\u2014the two hit it off. \u201cWe both have a lot of pride in the South’s influence on food, music, and culture,\u201d Redd says. (To wit: Sorghum, pepper jelly, and okra are all featured on tonight\u2019s menu.)<\/p>\n
They also started out the same way, attending culinary school\u2014Redd graduated from the Culinary Institute of America; Maiden, the New England Culinary Institute\u2014and climbing the ladder in rigorous kitchens with a strong focus on technical skills. \u201cThe first part of becoming a chef is becoming a really good line cook, and the way you master the skill set is through repetition,\u201d says Michael Leviton, who supervised both men in his kitchen at Lumie\u0300re<\/a>, a much-lauded bistro in Boston\u2019s suburbs. Maiden worked under Leviton for five years, rising to the role of chef de cuisine before leaving to open his own place, Hungry Mother in Cambridge, Mass., with three partners in 2007.<\/p>\n<\/p>\n
\nLamb on a Stick + Yogurt Dipping Sauce<\/a><\/h2>\n<\/div>\nCharred and juicy, these lamb skewers with a simple herb dip make great party food for kids and grown-ups alike.<\/em><\/div>\nBefore it closed last year, Hungry Mother gained national acclaim for its warm hospitality and a menu that touched on cuisines of various Southern regions, from Appalachia to South Carolina Lowcountry. Maiden popularized pimento cheese and boiled peanuts in Boston\u2014and was an early player in the Southern food craze that hit the United States in the late 2000s.<\/p>\n
<\/p>\n\nGrilled Romaine Salad with Corn and Avocado<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Meanwhile, the menu at family-focused Redd\u2019s in Rozzie<\/a> (short for Roslindale, the Boston neighborhood where it\u2019s located), which Redd opened in 2011 after a decade of working at various restaurants around town, brims with Southern ingredients and dishes such as pulled pork, cornmeal-crusted flounder, and hush puppies. And cheese\u2014another of Redd\u2019s loves\u2014surfaces in salads, tarts, and sandwiches.<\/p>\nThe two became neighbors in 2008, when Maiden rented an apartment next door to the condo Redd shares with his wife, Kate Beal, and their growing family. This proximity has helped their friendship flourish, and over the years the chefs have logged long hours on Redd\u2019s stoop \u201ctalking through the stresses,\u201d Maiden says.<\/p>\n
Both Maiden and Redd understand the pressure that comes with balancing culinary careers and family. The first two years of Redd\u2019s in Rozzie found Redd juggling 80-hour weeks at the restaurant with the needs of infant twins and a 3-year-old. Plus, Beal has a job that regularly takes her overseas. \u201cWe were completely over our heads at home and at work,\u201d says Redd.<\/p>\n
<\/p>\n
\nGrilled Bourbon-Pecan Peaches with Ricotta and Basil<\/a><\/h2>\n<\/div>\nMake the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.<\/em><\/div>\nAnd in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
<\/p>\n
Lamb on a Stick + Yogurt Dipping Sauce<\/a><\/h2>\n<\/div>\nCharred and juicy, these lamb skewers with a simple herb dip make great party food for kids and grown-ups alike.<\/em><\/div>\nBefore it closed last year, Hungry Mother gained national acclaim for its warm hospitality and a menu that touched on cuisines of various Southern regions, from Appalachia to South Carolina Lowcountry. Maiden popularized pimento cheese and boiled peanuts in Boston\u2014and was an early player in the Southern food craze that hit the United States in the late 2000s.<\/p>\n
<\/p>\n\nGrilled Romaine Salad with Corn and Avocado<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Meanwhile, the menu at family-focused Redd\u2019s in Rozzie<\/a> (short for Roslindale, the Boston neighborhood where it\u2019s located), which Redd opened in 2011 after a decade of working at various restaurants around town, brims with Southern ingredients and dishes such as pulled pork, cornmeal-crusted flounder, and hush puppies. And cheese\u2014another of Redd\u2019s loves\u2014surfaces in salads, tarts, and sandwiches.<\/p>\nThe two became neighbors in 2008, when Maiden rented an apartment next door to the condo Redd shares with his wife, Kate Beal, and their growing family. This proximity has helped their friendship flourish, and over the years the chefs have logged long hours on Redd\u2019s stoop \u201ctalking through the stresses,\u201d Maiden says.<\/p>\n
Both Maiden and Redd understand the pressure that comes with balancing culinary careers and family. The first two years of Redd\u2019s in Rozzie found Redd juggling 80-hour weeks at the restaurant with the needs of infant twins and a 3-year-old. Plus, Beal has a job that regularly takes her overseas. \u201cWe were completely over our heads at home and at work,\u201d says Redd.<\/p>\n
<\/p>\n
\nGrilled Bourbon-Pecan Peaches with Ricotta and Basil<\/a><\/h2>\n<\/div>\nMake the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.<\/em><\/div>\nAnd in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
Before it closed last year, Hungry Mother gained national acclaim for its warm hospitality and a menu that touched on cuisines of various Southern regions, from Appalachia to South Carolina Lowcountry. Maiden popularized pimento cheese and boiled peanuts in Boston\u2014and was an early player in the Southern food craze that hit the United States in the late 2000s.<\/p>\n
<\/p>\nGrilled Romaine Salad with Corn and Avocado<\/a><\/h2>\n<\/div>\n <\/p>\n<\/div>\n
Meanwhile, the menu at family-focused Redd\u2019s in Rozzie<\/a> (short for Roslindale, the Boston neighborhood where it\u2019s located), which Redd opened in 2011 after a decade of working at various restaurants around town, brims with Southern ingredients and dishes such as pulled pork, cornmeal-crusted flounder, and hush puppies. And cheese\u2014another of Redd\u2019s loves\u2014surfaces in salads, tarts, and sandwiches.<\/p>\nThe two became neighbors in 2008, when Maiden rented an apartment next door to the condo Redd shares with his wife, Kate Beal, and their growing family. This proximity has helped their friendship flourish, and over the years the chefs have logged long hours on Redd\u2019s stoop \u201ctalking through the stresses,\u201d Maiden says.<\/p>\n
Both Maiden and Redd understand the pressure that comes with balancing culinary careers and family. The first two years of Redd\u2019s in Rozzie found Redd juggling 80-hour weeks at the restaurant with the needs of infant twins and a 3-year-old. Plus, Beal has a job that regularly takes her overseas. \u201cWe were completely over our heads at home and at work,\u201d says Redd.<\/p>\n
<\/p>\n
\nGrilled Bourbon-Pecan Peaches with Ricotta and Basil<\/a><\/h2>\n<\/div>\nMake the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.<\/em><\/div>\nAnd in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
The two became neighbors in 2008, when Maiden rented an apartment next door to the condo Redd shares with his wife, Kate Beal, and their growing family. This proximity has helped their friendship flourish, and over the years the chefs have logged long hours on Redd\u2019s stoop \u201ctalking through the stresses,\u201d Maiden says.<\/p>\n
Both Maiden and Redd understand the pressure that comes with balancing culinary careers and family. The first two years of Redd\u2019s in Rozzie found Redd juggling 80-hour weeks at the restaurant with the needs of infant twins and a 3-year-old. Plus, Beal has a job that regularly takes her overseas. \u201cWe were completely over our heads at home and at work,\u201d says Redd.<\/p>\n
<\/p>\n
Grilled Bourbon-Pecan Peaches with Ricotta and Basil<\/a><\/h2>\n<\/div>\nMake the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.<\/em><\/div>\nAnd in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
And in May 2015 Boston\u2019s food community celebrated when Maiden won a James Beard award\u2014not bad for a guy whose first cooking gig was at his hometown Shoney\u2019s. But less than two months after taking home the prestigious statuette, he split with his Hungry Mother co-owners, and the restaurant closed that July.<\/p>\n
![\"Hot](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_HotPepperJelly_sidebar.jpg\")
<\/p>\n![\"SUM16_ChefsDish_2.0\"](\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/SUM16_ChefsDish_2.0.jpg\")
<\/p>\n