Chef Matt Jennings may have moved from Rhode Island to his downtown Boston restaurant, Townsman, in 2015, but he’s been fired up about cooking forever. The multiple James Beard Award finalist shows us what farm to table means in terms of goat (although it should be noted that Goats Head Soup is noticeably missing from his prep set-list, as is “Sheep Go to Heaven”).
B+I: WHAT IS YOUR PREP SET LIST?
B+I: WHAT WAS YOUR FIRST COOKING JOB?
Matt: Dishwasher and prep cook at ‘Sconset Cafe in Nantucket. I was a grocery store stock-boy by day, folded papers on the weekends, and then did dishes and prep at the cafe.
B+I: WHAT IS YOUR MOST RECENT TATTOO?
Matt: I have an appointment next week.
B+I: HOW WOULD YOU DESCRIBE YOUR TATTOOS?
Matt: Colorful, classic, permanent.
B+I: HOW WOULD YOU DESCRIBE YOUR FOOD?
Matt: Flavor forward, seasonal, and hopefully memorable.