Warming customers with cool new soups

The late-summer harvest brings a mix of sadness and excitement to Chris Parsons’ mood. The executive chef at Catch restaurant, which has locations in Winchester, Mass., and on Martha’s Vineyard in the same state, got the year’s last haul of fresh corn from his farmers, and he knows the soup staple he’s enjoyed for the summer will disappear until next July.

“I kind of hate to see it go away,” Parsons says. “But

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish