Cambridge School of Culinary Arts was back in the kitchen on April 18 with another guest sous chef cooking in the "Chef for a Night" series at Somerville's EVOO located at 118 Beacon St.
Guest sous chef Ryan Redmond said working with EVOO chef and owner Peter McCarthy, prepared an artichoke soup garnished with toasted hazelnuts and mint, the specials entree, toasted barley pilaf, glazed parsnips and maple syrup glazed Maine salmon with a carrot, dried cranberry and candied walnut salad, as well as the dessert, black pepper, honey ice cream.
"I've been thinking a lot lately about American food defined by food native to the Americas," he said.
Redmond said he designed his menu to highlight American ingredients - ingredients historical to the Americas.
"But, we needed to think about seasonal stuff ," he said. "So then we began to think about foods that may or may not be necessarily endemic to the Americas but more local and more seasonal."