About the Author
Executive Chef Peter Davis uses organic and native ingredients from local producers in and beyond Massachusetts to create an original and simple approach to classic regional cuisine. Davis keen awareness of the integrity of food in its natural state, eye for color and instinct for balance of tastes has earned him both local and national critical acclaim. Alexandra Hall has been a Boston-based food writer for more than 15 years, serving as a writer, editor, and critic for various food, travel, and lifestyle publications along the way. A graduate of Le Cordon Bleu culinary school in Paris, France, she has covered the dining scene in New England and beyond for publications including Travel & Leisure, Food & Wine, The Boston Globe, and The New York Times. She was a senior lifestyle editor and oversaw the food and dining section at Boston magazine for four years, and is currently editor-in-chief of several lifestyle magazines produced by The Boston Globe. She writes regularly for Bon Appétit and Town & Country Travel magazines, and with her husband Michael Blanding, she recently co-wrote two guidebooks, Moon New England and Moon Vermont.