Friend of The Blue Olive and award-winning chef and restaurateur based in Boston, Chef Jeremy Sewall has published his second book, Oysters: A Celebration in The Raw.
(It may just be the perfect Christmas gift for Oyster lovers everywhere).
The Blue Olive is proud to provide Sewall’s highly-rated New England restaurants, Eastern Standard, Island Creek Oyster Bar, and Row 34 with our extra virgin varietal olive oils, infused olive oils and vinegars for his equally incredible and unique menus.
Chef Sewall studied at the Culinary Institute of America and then in kitchens internationally, honing in on his craft. His restaurants now help to sustain a rich New England food culture of the freshest seafood that takes advantage of seasonal produce in the Northeast.
Boston Public Radio recently interviewed Chef Sewall where he discusses the restaurant industry, his love for oysters, and the best condiments to bring out the full flavor of freshly harvested raw oysters.