Entries by Bill Gilbert

Force of nature: Inside the kitchen of Chef Gilbert (part 2)

This is part two. Click to read part one first. Roughly 24 hours later, and I’m back in the kitchen, ready to see this ‘magic’ happen. I’m greeted by Chef, who’s working a mortar and pestle full of garlic and herbs. “Oh, we’ve got something good tonight!” He excitedly beckons me back into the kitchen, […]

Force of nature: Inside the kitchen of Chef Gilbert (Part 1)

“When I started out, early on,” Chef Bill Gilbert of Beaujolais Bistro tells me over a beer after the night’s menu has been finalized at long last, “the chef never wanted to be there at the restaurant—and so he wasn’t,” he chuckles. “Everything on the menu was dumbed down, so that anyone could make it. […]

Spring bloom and the dance of the water plants

“Spring has returned. The Earth is like a child who knows poems by heart.” —Rilke On this, the vernal equinox, we think flowers and adorable baby animals hopping and bumbling about, but one of the poems our planet knows by heart has to do with some much, much smaller things. These aquatic unsung heroes of […]

Le Beaujolais Nouveau est arrivé!

Since the birth of agriculture more than 10,000 years ago, autumn has been synonymous with harvest and celebration. The days grow shorter and the nights colder. The verdant hues of summer’s paintbrush explode into rich reds, oranges, and golds, and the raw crunch of fresh vegetables gives way to the warmth of squash, grain, and […]

Beer at Beaujolais: A tribute to what’s on draft

A beverage that can trace its roots back as far as the beginning of the agricultural revolution over ten thousand years ago, beer has continued to be a favorite drink of cultures the world over. Here at Beaujolais, we celebrate this classic, bubbly libation by making sure we have some of the most interesting, well […]

Jean-Louis Chave: 16 generations of wine

The Chave family has a proud tradition of making wine going back 16 generations. One need only to look at the neck label of any of their bottles to see “Vignerons de Père en Fils depuis 1481,” which translates to “vine growers from father to son since 1481,” to get a sense of it. The […]

Lobsters: Kings of crustacea

Like love, the tides, flowers, and so many other of life’s delights, lobsters have a season. Living in a land-locked state as we are, thoughts of summer don’t necessarily involve the bounty of the sea, but in Maine, the state from which our humble Chef Gilbert hails, the start of summer launches with it one […]

Morels: Portrait of a fungus

Described as smoky and mouth-watering, complex, smelling of fresh soil and raw milk, earthy, nutty, meaty, buttery, and decadent, the morel has been used in cooking since time immemorial. This mushroom is as much a sign of spring as robins, flowers, and young lovers. The ancients related morels to the cycles of the moon, using […]

Arianna Occhipinti: Viticultural renaissance woman

Sicily’s history with wine stretches back far enough that it’s said the Greek god of the grape harvest, wine, ritual madness, and ecstasy Dionysus (also known as Bacchus) himself brought viticulture to the region. What’s known for certain is that wine has been cultivated in the area since 1,500 BCE,