Bevan ’ s culinary approach is defined by a deep reverence for the origins of each ingredient , as well as her multi-faceted artistic inclinations . Separate from her passion for farm-to-table cuisine , her love for sculpture , ceramics , and printmaking provided her with a unique perspective . Today , she uses this keen artistic sensibility to infuse her dishes with distinctive aesthetic appeal . In doing so , she creates exquisitely plated delicacies for her private event clients that are both visual and gustatory masterpieces .
Vermont , with a thriving farm-to-table culinary scene , has been the ideal stage for Bevan to meld her seemingly-divergent experiences into a harmonious whole . Each scrumptious bite of her dishes serves as a testament to her fascinating life story – and as a delectable reflection of Vermont ’ s bountiful gourmet landscape .
Family Farm to Fine Dining
Chef Erin Bevan ’ s journey began in the picturesque town of Hampden , Massachusetts on her family ’ s small farm . “ We moved there when I was about nine years old ,” shares Bevan . “ I was given a little pet rabbit for Christmas that year .” What started with a single rabbit soon blossomed into a full-fledged farm , complete with goats , chickens , rabbits , and an array of other animals . Bevan ’ s parents were driven by a passion for sustainable living . As a result , Bevan ’ s childhood consisted of many earlymorning goat milking sessions , and many other farm-centric chores , such as weeding and shoveling .
Bevan ’ s family cultivated a deep connection to the land , growing their own food and foraging for wild berries . It was a lifestyle far removed from the world of fine dining , where Bevan would later make her mark . “ My mom cooked very simple foods ,” Bevan notes . “ I had no idea about the world of fine dining .” Although Bevan was always aware of the importance of freshly farmed produce , she initially channeled her creative passion into visual art , and enrolled at the Cornish College of the Arts in Seattle . While there , she honed her skills in the fields of sculpture , ceramics , and printmaking , fueled by a love for the tactile and craft-driven aspects of art .
However , Bevan ’ s path would take an unexpected turn after a visit to Lydia Shire ’ s restaurant , Biba , in Boston . “ It wasn ’ t until I was 26 years old that I ate
there ,” Bevan recalls . “ It was a pivotal moment for me .” Bevan was Intrigued by the textures and flavors she encountered at Biba , and she found herself enamored with the world of fine dining . Eager to break into the culinary scene , she encountered initial setbacks before landing at Great Bay in Boston . Helmed by the James Beard-nominated chef , Jeremy Sewall , and co-owned by James Beard Award winner , Michael Schlow , Great Bay ’ s cuisine was revered by Boston gourmands . It garnered accolades from The New York Times , among other publications . With fierce determination , an indomitable spirit , and open willingness to learn , Bevan swiftly progressed on the restaurant ’ s cooking line . “ I really saw the level of craft that went into the food .” Bevan eventually left Great Bay to pursue an opportunity at Via Matta , a renowned Italian restaurant .
While working there , Bevan ’ s palate and culinary sensibilities underwent a key transformation . The simplicity of Italian cuisine resonated with her deeply , reminding her of her mother ’ s cooking , which celebrated high-quality ingredients . The process of making pasta also played a pivotal role in her time at Via Matta — and it conjured recollections of her earlier creative adventures as a sculptor . “ Shaping pasta dough felt like playing with clay ,” adds Bevan . Pasta served as an exciting medium through which Bevan unleashed her creativity in the kitchen . It also brought her craft as a chef to new levels . Bevan learned how to achieve the perfect consistency and texture for a pasta sauce , and she was also given the chance to cook for world-renowned luminaries , such as President Bill Clinton and Ron Wood of the Rolling Stones .
As a result of the rising cost of living in Boston , Bevan made the decision to move to Buenos Aires after working at Via Matta . She endured the challenges of being an immigrant in a foreign land , working for meager wages , and navigating a Castilian Spanish dialect that was a world apart from what she knew . The experience , though arduous , was instrumental in catalyzing the refinement of her skills and broadening her culinary horizons .
Returning to Boston from Argentina marked another chapter in Bevan ’ s journey . She joined the ranks at Rialto , where she encountered a different approach to Italian cuisine . Her time at Erbaluce , a lesser-known gem , had an even more profound impact . Under the guidance of Chef Charles Draghi , Erin ’ s perception of culinary artistry evolved . Chef Draghi ’ s distinctive approach involved pairing beans and sautéed greens with fish or potatoes and sautéed greens with meat — a stark departure from the standard practices of Boston ’ s culinary
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