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Kitchen aide

Fresh pioneers

By Devra First
Globe Staff / June 12, 2011

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You can’t go to a restaurant these days without tripping over descriptions like “farm to table,” “local,” and “seasonal.” This wasn’t the case when chefs Mark Gaier and Clark Frasier began growing vegetables for Arrows, the elegant, romantic restaurant they opened in Ogunquit, Maine, in 1988. They also operate MC Perkins Cove, a more casual outpost, in Ogunquit. In Massachusetts, they bring the garden to a Burlington Marriott: Their restaurant Summer Winter features an on-site greenhouse. When Gaier and Frasier won the 2010 James Beard award for best chefs in the Northeast, the only question was what took so long.