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The Magazine

Northshore Jan/Feb 2024
Salem, MA – It’s a dream team for sure – top toques like Colin Lynch of Boston’s Bar Mezzana and North Shore favorites Anthony Caturano from Tonno and Matt O’Neil from the Blue Ox are taking over the kitchen at Ledger Restaurant & Bar in Salem on Dec. 10. Invited by Ledger’s Executive Chef Daniel Gursha, seven culinary whizzes will whip up seven courses in a star-studded Feast of the Seven Fishes to support No Kid Hungry. “I thought it would be an opportunity to get some awesome chefs together, cook some amazing food, and donate money to a great cause,” says Gursha.   Indeed, the food will be amazing. Bar Mezzana’s Lynch, well known for exceptional crudo, opens the evening with a duo of scallop crudo, followed award-winning chef Michael Serpa of Select Oyster Bar dishing up Maine urchin. And then there are five more courses, featuring everything from lobster to foie gras, plus delectable cookies from Ledger’s pastry chef Michelle Boland. (see full menu below). “We’re not skimping on any of the courses and people should come with a full appetite,” Gursha says. “The nice thing about this event is that you get to see a variety of chefs’ different styles. We are all cooking fish but the techniques and plating will vary. To be able to experience this in one seating is amazing!” The only limit to the feast of seven fishes is only seven courses, Gursha says. “I wish we could have invited more chefs,” he says. “The chefs cooking at this event have been mentors to me or chefs that I looked up to when I first started cooking in Boston.” All proceeds from the event will benefit Chefs Cycle, an annual three-day, 300-mile ride to raise funds and awareness for No Kid Hungry’s work to end childhood hunger in Massachusetts and across the US. The restaurant will be decked out for the holidays and local legend Mike “Tunes” Antunes will be playing the sax – Gursha says it’s not to be missed. “[We have] an incredible wine pairing and some of the best chefs in the country ready to serve some world class food.” Details: Monday, December 10th, Ledger Restaurant & Bar, 125 Washington St, Salem, www.ledgersalem.com. Cocktails at 5:30 p.m., dinner at 6:30,  $185 per person. Seats are limited and reservations are necessary for this event by calling 978.594.1908.   Menu   Course 1 – Colin Lynch of Bar Mezzana Duo of Crudo: Nantucket Bay Scallop with Tangerine and Nori Lubina with preserved yuzu , chili and olive oil   Course 2 – Michael Serpa of Select Oyster Bar Maine Sea Urchin and dressed mussel crostini, saffron, sweet peppers, olive oil   Course 3 – Anthony Caturano of Tonno and Prezza Cod Fritter with creamy baccala   Course 4 – Tony Susi of RIPASSO Crab Risotto and tobiko butter   Course 5 – Dante de Magistris of Dante and il Casale Pasta con le Sarde: Spaghetti rotta, fennel, capers olive crumbs, pine nuts, grappa smoked raisins, sardine conserva   Course 6 – Jay Silva and Matt O’Neil of The Blue Ox Smoked Tomato Cioppino, grilled lobster, clams, mussels, lobster roe aioli and garlic bruschetta   Course 7 – Daniel Gursha, Ledger Wild East Coast Halibut with blood orange foie gras sauce, honey nut squash puree, black winter truffle   Dessert – Michelle Boland, Ledger Italian Cookies to finish