Our Chef ... Prime's Executive Chef Chris Pasternak attended New England Culinary Institute, Essex, VT and worked throughout New England. "I spent time at Canterbury Shaker Village in New Hampshire where I acquired the knowledge of 'from farm to table cooking' and learned the importance of fresh ingredients. Prime's menu utilizes many local ingredients and represents an innovative and interesting approach to New England cuisine." "I'm also a strong believer in the art of Beef Dry Aging.", he says. The process enhances the full flavor potential of the meat and it breaks down the connective tissue in the muscle, which leads to more tender beef. "We Dry Age our own steaks in-house, which I think gives us an edge over other restaurants in the area." |