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Ingredients: Oregano, basil, sesame seed, sumac, thyme, maldon sea salt
CHEF JODY HUNTER grew up in a family that gardened, harvested, canned and preserved on Cape Cod. Eating seasonally was not a trend--it was the way meals were put on the table every day.
A graduate of The French Culinary Institute in New York City, Jody went on to work in renowned NYC-based restaurants including Blue Hill at Stone Barns, The Cleaver Company/The Green Table and Savoy which all focused on the nascent dining trend of Farm-to-Table. Creating delicious food from all over the world, albeit with only what was locally available came very naturally to Jody. As Chef de Cuisine at both The Green Table and Savoy, she scoured the Greenmarkets and other local farmer product lists daily for inspiration to create weekly changing menus based on her market finds.
Years later, with a family to cook and care for as well, an opportunity arose in the village which Jody settled at the beloved restaurant The Mill. There she quickly created a popular local following for her delicious and varied seasonal and locally sourced menus until it closed in March 2020.
In the summer of 2020, she created Jody’s Kitchen, and is excited to bring her passion for seasonal cooking with local ingredients from local farmers markets to loyal followers and beyond, while still having the time to navigate a new way of family life.