''I always tell people it's French in technique, it's New England in seasonality ... all with a Southern spin,'' says Barry Maiden of his restaurant Hungry Mother's cuisine.
(David L. Ryan/Globe Staff)
G FORCE | BARRY MAIDEN
Southern seasoning
''I always tell people it's French in technique, it's New England in seasonality ... all with a Southern spin,'' says Barry Maiden of his restaurant Hungry Mother's cuisine.
(David L. Ryan/Globe Staff)
In the July issue of Food & Wine, Hungry Mother chef and owner Barry Maiden is pictured on the cover with 10 other "best new chefs." The Cambridge restaurant celebrated one year this spring. Around mid-March, Maiden heard from Food & Wine's editor in chief. "I got a phone call from Dana Cowin," says Maiden, who was so surprised, he ... (Full article: 547 words)
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