FOREWORD

COMMITMENT AND INNOVATION AREN’T NECESSARILY TERMS THAT go together. One can be committed to something, but not necessarily change with the times or devise anything new; one can be innovative—changing and moving—but not committed to an ideal. But commitment and innovation blend admirably and completely in the character and skills of Clark Frasier and Mark Gaier.

I’ve known them for a long time—maybe even at the beginning: they probably cooked for me at Stars in San Francisco without me knowing it. I was much lower on the masthead then to be sure, and they were cooking on the line, working hard, honing their talents, refining the techniques and signature style that would eventually define them back east in Ogunquit, Maine. In 1988 they opened what was to become their landmark Arrows restaurant, followed seventeen years later by the energetic MC Perkins Cove with its mesmerizing seaside view, and then on even further into New England.

Theirs is a commitment not only to their own cherished families, but, of course, to their customers—regulars and first-timers alike—and to their amazing staff. They are committed to the extraordinary farmers and food artisans and other suppliers who contribute to their success, and perhaps most importantly, to their community. They know the importance of encouraging local spirit and fostering relationships to help build and maintain their dream. After all, Maine is their home, and their love for and enjoyment of it infuses everything they do. And their commitment also comes to friendship: “Mark and Clark,” as they are known, have become family. To my second family, that is the amazing and dedicated staff at Bon Appétit, they have been welcome and valued contributors many times over; to my first and natural family, they have become true friends, and to me personally, thoughtful confidants. We have spent many wonderful evenings together catching up over a good meal and good wines, laughing and connecting in ways that only time around a dinner table can provide.

That their food is always innovative and delicious goes without saying—but I will. There is never a false note, and for the two of them, the process of creating a new dish is rewarding and fun. They still take time to travel the world to discover new flavors, translating each new ingredient, new taste, and new passion to the plate. And now for you, onto the pages of this book.

You’re in for a treat. Consider yourselves lucky to have such committed and innovative friends as Clark Frasier and Mark Gaier in your home kitchen. I know that I do.

 

 

 

Barbara Fairchild
former Editor-in-Chief
Bon Appétit Magazine
Los Angeles