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Neat Caroline's

Side Dishes: New chef brings change to Jericho restaurant


Published August 29, 2012 at 8:51 a.m.

In the market for a farm-egg flan with brûléed honeycomb and herbed lavender “glass”? How about a duo of pork tenderloin and belly confits with honey-lacquered peaches? On September 5, you’ll find them in Jericho.

That’s the day Jonathan Gilman will take over as executive chef at Caroline’s Fine Dining. The University of Vermont graduate returns to the Green Mountains fresh from Church restaurant in Boston, winner of Boston Magazine’s 2011 Best of Boston award for best restaurant in the Fenway neighborhood.

“I’m trying to bring something different to the table,” says Gilman, who worked for Vermont’s Secretary of Agriculture, Charles Ross, between college and beginning his career in Massachusetts kitchens. “I keep up on trend-setting techniques and spend a lot of time researching the most exciting new dishes around the country,” he adds.

At Caroline’s, that innovative spirit will translate into a strong charcuterie program; a focus on sustainable agriculture — including the use of offal and other uncommon meats; and an “evolving menu.” Instead of changing the bill of fare seasonally, as previous chef Joseph Ianelli did, Gilman will refresh the options weekly to use more rare and seasonal ingredients in fresh ways. Gilman also plans to connect to a younger demographic by stepping up Caroline’s use of social media, including blogging regularly on the restaurant’s website.