Most people don't think of Medford as a culinary destination, but that just adds to its appeal. Thanks to Modern Pastry, the Medford residents do not have to endure the North End crowds in order to get great cannoli. And if you live in New England and cook Japanese food, then you probably know about Ebisuya Japanese Market, which is a great place to get Japanese ingredients and imports, such as Japanese candy and magazines.
And then there is the exceptional Bistro 5 , an Italian restaurant owned by Chef Vittorio Ettore. Right next to the West Medford train stop on the Lowell Line, this restaurant truly feels like stepping into another place and time. The lush gold and red colors and fabrics create a very moody and intimate experience perfect for enjoying the food of Tuscany. The ambience and food make you feel a bit like you're at Carnival, but in one of the back streets, away from the crowds, floats, and parties.
Like most Americans, I love Italian food. When I speak to people about Neighborhood Kitchens and ask for restaurant suggestions for our show, the most recommended type of cuisine is Italian. I prepare Italian food often, grow lots of basil and tomatoes, and keep lots of good olive oil, pasta, garlic, and vinegar on hand to quickly prepare delicious Italian-style meals - imagine my excitement at traveling to West Medford to learn how to cook Tuscan food with Chef Ettore!
I loved his tips for making risotto and biscotti. These are items that I make at home, but I learned about the heritage of these dishes and how to make them better from Chef Ettore. For instance, at Bistro 5 I learned how to made cantucci, a drier form of biscotti enjoyed in Tuscany. I am also used to enjoying my biscotti with espresso, but this time I enjoyed it as a lovely dessert by dipping it in a sweet glass of vin santo.
Chef Ettore is a man with a joyful passion for life and food, and he truly knows how to include people in the process of cooking great cuisine. Along with Bistro 5, Chef Ettore owns A Tavola in Winchester, just north of West Medford. In Winchester, Chef Ettore runs a “Seed to Plate” program at Ambrose Elementary School. He has a garden at the Sandborn House Historical and Cultural Center where he teaches 4th and 5th grade students how to plant, harvest, cook with, and compost ingredients. The program culminates with a meal prepared by Chef Ettore and the students and shared with the teachers, parents, and students using ingredients grown throughout the year.
It is obvious that Chef Ettore wants to pass on to the younger generation a passion for food, from eating it to growing and sourcing it, just as his family and community did for him while growing up in Tuscany. Those of us who participate in his “Seed to Plate” program and visit his restaurants are reaping the rewards.
