http://www.bu.edu/today/2016/chris-fischer-beetlebung-farm/
MET’s Chris Fischer, farmer and chef, helms the kitchen at new Martha’s Vineyard restaurant
09.26.2016 By Susan Seligson. Photos by Cydney Scott. Video by Jason Kimball and Devin Hahn
In the video above, chef, farmer, and award-winning cookbook author Chris Fischer gives MET students a taste of daily life—plant and animal—at his family’s Beetlebung Farm in Chilmark, Martha’s Vineyard.
Chris Fischer is a farmer, cook, and teacher who was weaned on an earthy, sustainable food sensibility that is gaining converts by the minute. His family has run a farm on Martha’s Vineyard since 1961, and in recent years Fischer has talked his way into the good graces—and kitchens—of culinary icons Mario Batali, Keith McNally, and Alice Waters. For the passionate, compulsively entrepreneurial 36-year-old, a part-time instructor in BU’s Metropolitan College Programs in Food & Wine, “farm to table” is neither a movement nor an urban conceit: it’s all he’s ever known.
Fischer describes his culinary education as “a lot of traveling and a lot of eating.” But, as the chef at the newly opened Edgartown restaurant Covington prepares a simple honey pie dessert, he says, “I’m not cut from the same cloth” as most celebrity chefs and high-profile foodies. For example, one of his signature dishes, which he loves to prepare for friends at his famous beach cookouts, is grilled bonito. The fillets are served with … absolutely nothing. No sprigs of thyme reaching skyward, no puréed this or confit de that. Not that Fischer can’t whip up a sea bream foam with the best of them. But his approach to cooking is without pretense, and with deference to the scents and flavors bestowed by the sea and the soil.
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