Geoff Gardner
SEL DE LA TERRE | Boston
For Geoff Gardner, cooking is from the heart, and this approach
toward cooking is reflected in every one of his dishes at Sel
de la Terre. A native New Englander, Gardner developed a love
for cooking from his grandfather, who was an avid gardener fascinated
with the variety and magnificence of food. After earning his bachelor’s
degree from Boston University’s School of Restaurant Management,
he traveled extensively throughout France, falling in love with
the region of Provence. After eight years of working with Frank
McClelland at Boston’s acclaimed restaurant L’Espalier,
Gardner opened Sel de la Terre, which he co-owns with his
mentor chef. Just as the name of the restaurant suggests simplicity
and earthiness, he enjoys cooking food that is “interesting
yet fundamentally sound.” Gardner knows how to exercise restraint
in the kitchen so as not to overwork or weigh down his ingredients.
He eschews the classic, heavily sauced dishes of traditional French
cuisine and has perfected his style of Provencal cooking, using
light sauces based on fortified stocks instead of heavy creams and
gelatinous reductions.
Lamb Tenderloin with Fava Beans, Dates
and Smoked Bacon
Chef Geoff Gardner of Sel de la Terre – Boston, MA
Adapted by StarChefs.com
Yield: 6 Servings
Ingredients:
- 12 slices bacon
- 24 dates, pitted
- 2 cups grated parmesan cheese
- 2 cups blanched and peeled fava beans
- 1 Tablespoon butter
- Salt and pepper to taste
- 12 lamb tenderloins
- 1 ounce olive oil
Method:
Preheat oven to 350?F. Cut each slice of bacon in half crosswise
to yield 24 pieces. Stuff dates with parmesan cheese and then wrap
the stuffed dates with bacon. Arrange wrapped dates on a sheet pan
and roast in oven for 10 minutes.
In a sauté pan, gently heat the fava beans with butter and
season with salt and pepper to taste.
Season lamb with salt and pepper. Heat a separate sauté
pan with olive oil. Sear lamb on all sides and cook to desired temperature.
Slice the lamb and serve over fava beans and dates.
Wine Pairing:
Vineyard 7 Cabernet Sauvignon 2003
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