“For someone who loves food, there might not be a more exciting place to live [than Southern New England],” says Covey. “Food isn’t just an industry to the people here—it truly is a way of life. These folks take what they do very seriously, and they’re guided by their passion to grow and to make the very best food and wine possible.”
Covey’s recipes are built around local, seasonal ingredients. The book also features contributions by New England’s finest chefs, such as Barbara Lynch of Barbara Lynch Gruppo (Boston), Matt Jennings of Townsman (Boston), and Champe Speidel of Persimmon (Bristol, RI), who rely on the region’s quality produce, seafood, and meat when crafting their menus.