201003-ip-mary-dumont.jpg
201003-ip-mary-dumont.jpg

Mary Dumont

Why she won Because she prepares beautifully intricate dishes using products from her historic New England region and her huge kitchen garden.Born Lowell, Massachusetts; 1974.Experience Jardinière, Campton Place and Elisabeth Daniel, all in San Francisco; Blackbird in Chicago; Sonoma Saveurs in Sonoma, California.How she got started "My family is in the business. My parents had a restaurant, my brother's a chef, my other brother runs a restaurant, my sister owns a restaurant. I wasn't going to cook—I went to Simmons College in Boston for creative writing. Still, look where I ended up."What she loves about her restaurant That it's part of Strawberry Banke, a historical museum with gardens full of heirloom vegetables. "I see varieties that have historical significance. And there's no genetically modified basil."What she loves about Portsmouth "I can stand at the stove and look out one window and see the Atlantic Ocean and look out the other window and see my garden."Next project An after-school program for local kids, who will work in the garden and keep a photo journal. WEB EXCLUSIVE! Read more of our interview with Mary Dumont
Pick up fresh produce and kitchenware a little ways off the juncture of 89 and 91, and before you hit Burlington's best breakfast spots and dining gems, make a detour to a world-famous brewery or family-friendly farm. Chef Mary Dumont shares some of her favorite spots to hit on her annual trip to VT.
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Cultivar restaurant Mary Dumont’s grilled peak-of-spring fresh morels and fiddleheads skewers come with a pungent sesame seed-bonito-dulse topper. Slideshow: More Morels Recipes 
Mary Dumont picks the lemon verbena for this fabulous, puckery tart from her kitchen garden, just outside her restaurant's back door. The cape gooseberries grow in the yard all summer long. More Pie and Tart Recipes