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Boston Globe
29-07-2025
- Business
- Boston Globe
Fine dining chef Sierra Erickson puts a new spin on her career with Bosse Pickledom
I'm currently the chef de cuisine at Bosse Pickledom here in Natick. It's new for all of us here, being connected to pickleball and having a very health-conscious, health-forward goal — having people enjoy the food after they exercise is definitely a factor and also one that I've never had to really think about before. But everyone these days wants to eat healthy, and it's fun creating a menu that's exactly that. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Our space is two floors. We have 21 pickleball courts — 10 downstairs, 11 upstairs — but there's only one kitchen on the ground floor. We have an enoteca, an Italian restaurant on the bottom floor, where we do from-scratch pasta and pizza. We make our own dough. Connected to that, we have our French café. We bake our croissants fresh every morning. From there, you can get a smoothie, salads, grain bowls, and sandwiches. Upstairs, we have our sports lounge. All the food does come out of one kitchen, which can be tricky coordinating sometimes, but we get it done. Advertisement How did you come to work here? Advertisement I was the chef de cuisine at Deuxave, a fine-dining French restaurant in Boston, working under chef Chris Coombs. He had mentioned that he was building this. I wasn't really looking to move jobs at the time. I loved Deuxave. I worked there for three years and worked my way up to becoming chef de cuisine. But I ended up seeing a job posting online where they were looking for an executive chef here. I came in, I toured the space, and it seemed like a good change of pace for me. Since I'd worked at Deuxave for three years, I felt like I had achieved most of what I could learn there. I felt good about leaving at that point. Here, I'm managing three times the amount of people I've ever managed. The space is huge. There are a lot of moving parts. It's a bigger operation, and I was ready to expand myself in that way. What sparked your love of cooking? I've always been artistic. I love to draw. I love to paint. When I was little, I got super into cake-decorating, and I was really intrigued by the show 'Cake Boss.' I just loved that they were creating food that people couldn't even believe was edible. The expression on their faces and how excited or happy it made them made me think: 'I want to be able to do that someday.' When I turned 16, I started working at a bakery a town over from where I grew up in New Hampshire, where I learned production baking. I ended up realizing it was not for me. I thought it was pretty boring, to be honest. But I would do cakes for friends' birthdays and parents' anniversaries, and I thought that was pretty cool: At 16, I was being paid to make cakes for people! Advertisement I knew I wanted to go to culinary school, because I thought I wanted to be a pastry chef. I thought I wanted to be a cake decorator. That was my dream job. What happened? Going through culinary school at Southern New Hampshire University, especially my freshman year, they make you take baking and savory labs. I realized the cooking labs weren't too hard. During my internship in the summer following freshman year, I worked for a higher-end catering company in New Hampshire called The White Apron. I didn't do any baking there whatsoever, and I wanted it to be that way so I could throw myself into something that I didn't know too much about. I did all the savory cooking. That's where I learned how to make an aioli from scratch, how to make a vinaigrette from scratch. Being trusted to make a good one was pretty cool. I could make any vinaigrette, any flavor I wanted. I studied abroad in Florence, Italy, my junior year, and I worked in a student restaurant there. I could have chosen the bakery or the restaurant, but I was falling in love with cooking. I chose the restaurant to further challenge myself. I worked with kids from Turkey, France, Korea, and Vietnam, which was really awesome. I learned how to make pasta from scratch, which is still one of my favorite things to do to this day. I was drawn to savory cooking because of the artistic plating. Advertisement What's your take on the Greater Boston food scene? What's good? Where is there still room for growth? It's definitely harder to find quality workers out here and people who want to do the food that we're doing. A lot of the line cooks we've hired hadn't cooked in a from-scratch kitchen, and I love that we're giving them the opportunity to learn. Some of the flavor combinations or spiciness levels aren't really the same out here that you'd be able to get away with in Boston. People may not be as adventurous. We've slowly tested a few things here and there. With the I feel that, café-wise, a lot of bigger names dominate the market now, like Tatte. It's harder for people to start out and open something of a smaller caliber, just because all these bigger names have taken the reins, which I've noticed even in the suburbs, too. It would be nice to hear of new people coming to the scene, being able to open a place. Honestly, it's very expensive to do that, especially in Boston. It's a goal of mine someday. What's your dream job? There's a time and place for fine dining. I would love to be part of something with a more casual atmosphere but really nice food, almost the same caliber as Deuxave: really pretty, beautiful, yummy food in a more casual setting. Advertisement Where do you eat when you're not working? I live in Wakefield. I lived in Boston for five years but recently moved out into the suburbs. Since I've primarily worked with French or Italian food most of my career, honestly, I crave anything but that when I'm not working. I really love sushi. I really love ramen and anything umami. There's a great American Chinese place right around the corner from my apartment called Wei's Cuisine. There's also a place right across the street called Tonno. If my boyfriend and I ever want a martini or to have some apps or a quick dinner, we love them. We always go there. There's also a really great steakhouse in the suburbs called Is there any food that you can't stand? I'm not really a picky eater, honestly. But these days, there are a lot of places that go viral for kind of overdoing it with certain sandwiches that are 20 layers deep of whatever it is. I don't understand how someone can eat that — a grilled cheese dipped in queso, stuff like that. It's really great content for TikTok or Instagram, but imagine actually eating that? Advertisement Seeing greasy stuff like that really rubs me the wrong way, especially being a chef and knowing that it's just a gimme. There's probably not a lot of thought that went into it. Have to ask: Do you play pickleball? I have played once since I started. It was pretty fun. Our courts are filled all day long. It's a great workout, especially, and it's pretty low-contact, so it's great for everyone of all ages. I'd definitely play again. But most days I'm not working, especially in the summer, I go to the beach. Are there pickles on your menu? We have fried pickles! We also use krinkle-cut dill pickles on our burger. Last but not least: favorite snack? That's a tough one. I'm a big lover of sweet and salty together. Honestly? Chocolate-covered potato chips nail it every time. I like to make my own. Interview has been edited. Kara Baskin can be reached at
Yahoo
18-07-2025
- Entertainment
- Yahoo
Moments After Announcing His Show Had Been Canceled, Stephen Colbert Went All In On Trump
Late Show host Stephen Colbert went after President Donald Trump on Thursday, the same day CBS announced his show is being canceled. Related: And he focused on two issues the president does not like to talk about: his health and his links to the late convicted sex offender Jeffrey Epstein. 'I want to be sensitive about this,' Colbert said on that first topic. 'His skin seems to be falling off.' In one recent appearance, Trump had makeup on his hand, apparently covering up a bruise. Related: The White House said the bruise is because he's 'a man of the people' and is 'shaking hands all day, every day' as well as due to aspirin use. Colbert showed a picture of Trump's makeup-covered hand. 'That's more than concealer,' he said. 'That's fondant. Is his makeup artist the Cake Boss?' Related: But the health talk might be serving as a distraction from another issue haunting the president. 'I'm sure Trump would rather have us talk about his hand than Jeffrey Epstein,' Colbert pointed out. 'That controversy is causing so much trouble for Trump that he recently ordered it to be put in a cell and for the cameras to stop working for three minutes.' That's a reference to the nearly three minutes missing from the surveillance footage near Epstein's prison cell the night he was found dead. Related: Colbert did not address his show's cancellation during the monologue, but did so at another point in the broadcast. While CBS said the decision was 'purely' financial, many have speculated that it was in reality because of his jokes about the president as well as his attacks on CBS parent Paramount for agreeing to pay $16 million to settle a lawsuit with Trump that many consider frivolous. That settlement came amid a pending merger between Paramount and Skydance Media ― one that needs approval from the Federal Communications Commission. See more in his Thursday night monologue: This article originally appeared on HuffPost. Also in In the News: Also in In the News: Also in In the News:
Yahoo
18-07-2025
- Entertainment
- Yahoo
Moments After Announcing His Show Had Been Canceled, Stephen Colbert Went All In On Trump
Late Show host Stephen Colbert went after President Donald Trump on Thursday, the same day CBS announced his show is being canceled. Related: And he focused on two issues the president does not like to talk about: his health and his links to the late convicted sex offender Jeffrey Epstein. 'I want to be sensitive about this,' Colbert said on that first topic. 'His skin seems to be falling off.' In one recent appearance, Trump had makeup on his hand, apparently covering up a bruise. Related: The White House said the bruise is because he's 'a man of the people' and is 'shaking hands all day, every day' as well as due to aspirin use. Colbert showed a picture of Trump's makeup-covered hand. 'That's more than concealer,' he said. 'That's fondant. Is his makeup artist the Cake Boss?' Related: But the health talk might be serving as a distraction from another issue haunting the president. 'I'm sure Trump would rather have us talk about his hand than Jeffrey Epstein,' Colbert pointed out. 'That controversy is causing so much trouble for Trump that he recently ordered it to be put in a cell and for the cameras to stop working for three minutes.' That's a reference to the nearly three minutes missing from the surveillance footage near Epstein's prison cell the night he was found dead. Related: Colbert did not address his show's cancellation during the monologue, but did so at another point in the broadcast. While CBS said the decision was 'purely' financial, many have speculated that it was in reality because of his jokes about the president as well as his attacks on CBS parent Paramount for agreeing to pay $16 million to settle a lawsuit with Trump that many consider frivolous. That settlement came amid a pending merger between Paramount and Skydance Media ― one that needs approval from the Federal Communications Commission. See more in his Thursday night monologue: This article originally appeared on HuffPost. Also in In the News: Also in In the News: Also in In the News:
USA Today
18-06-2025
- Entertainment
- USA Today
Anne Burrell remembered by Gigi Hadid, Food Network colleagues: 'A beautiful soul'
Anne Burrell remembered by Gigi Hadid, Food Network colleagues: 'A beautiful soul' Show Caption Hide Caption Celebrity chef Anne Burrell dies at 55 Celebrity chef and beloved Food Network personality Anne Burrell has died at the age of 55 at her home in New York, according to the network. unbranded - Entertainment Tributes are pouring in for Food Network star Anne Burrell, who is being remembered as an "incredible" chef and a "beautiful soul." Burrell, known for her buoyant personality on numerous Food Network appearances including as host of "Worst Cooks in America," died on June 17 at her home in New York, the Food Network confirmed. A cause was not disclosed. She was 55. In an Instagram story, Gigi Hadid, who joined Burrell on an episode of "Beat Bobby Flay" in 2020, said she was "heartbroken" about the chef's death. "As a longtime fan, getting to share this day with her was a dream come true," Hadid wrote on top of a photo from their episode. The model added, "I wish we could have done it again. She was awesome. Rest in peace legend." Food Network stars mourn Anne Burrell Tyler Florence, who co-starred with Burrell on "Worst Cooks in America," said he was "heartbroken," recalling her "razor wit and sincere kindness" and noting that she "lit up the room." Anne Burrell, chef and Food Network star, dies at 55 "A very special person who shared her love of cooking with a generation," Florence wrote. "I was lucky to have a front row seat to watch her gift. She was an incredible Chef and I learned a lot from her as we all do with one another." "Worst Cooks in America" stars Beau MacMillan and Robert Irvine also paid tribute on Instagram. MacMillan said that "some of the most fun and best memories are with" Burrell, while Irvine wrote that she "was a radiant spirit who lit up every room she entered." "Outside of 'Worst Cooks' I came to know her as a generous and supportive colleague and an even better friend," Irvine wrote. "I'll always remember her unwavering dedication, not just to food, but to lifting others up. She believed in nurturing culinary potential and celebrating small victories, whether in an amateur cook or on a charity fundraiser." Carla Hall also said on Instagram that she "absolutely loved" working with Burrell on "Worst Cooks in America," describing her as a "fierce" chef and instructor and remembering her "unforgettable big smile." Hall added, "Anne, you brought so much heart and heat to every kitchen. You. Will. Be. Missed." Buddy Valastro, the star of "Cake Boss," said in an Instagram post that Burrell's "passion, energy, and love for food lit up every kitchen," adding that she was a "true force and a beautiful soul." Chef Elizabeth Falkner wrote that she was "in shock" to hear about Burrell's death. One of Burrell's final Instagram posts was about a "delightful evening" the two shared, and Falkner noted they "just reconnected" last week and said they would "make a point of talking more often and getting together when we can." "She was a fierce and fun culinary competitor and when we did 'Next Iron Chef' together years ago, we were competitive but we had fun too," Falkner wrote. Celebrities tell all about aging, marriage and Beyoncé in these 10 bingeable memoirs A Food Network spokesperson previously said in a statement that Burrell was a "remarkable person and culinary talent — teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring." Contributing: Edward Segarra
Yahoo
06-05-2025
- Business
- Yahoo
Hamilton bakery adds second location, will be in Dayton Arcade
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Generate Key Takeaways May 6—Luke's Custom Cakes in Hamilton is opening a second location inside the Dayton Arcade. The bakery, expected to open in early August, will be located in a 300-square-foot space within the North Arcade retail marketplace. "We are absolutely thrilled to become a part of the Dayton Arcade's incredible resurgence," said Owner Luke Heizer. "To bring our creations to such a historically significant and now vibrant space is a dream come true. We look forward to serving the Dayton community and being a place where people can come together to enjoy delicious treats." Last summer, the opportunity to open a spot in the Dayton Arcade was presented to him. "At that time, I really wasn't necessarily looking to expand in that capacity with a second location, but I was open to it," Heizer said. Once he saw the space, he knew he needed to give it a try. What to expect Customers can expect a variety of grab-and-go treats such as cupcakes, cookies, brownies, rice krispie treats, dessert cups with chocolate mousse or banana pudding, cake slices and pre-designed small cakes. Heizer said he is planning to do most of the baking at the Hamilton location because it's more than 10 times bigger than the Dayton space. When Luke's Custom Cakes first opens in Dayton, the bakery will not offer custom orders because they will need to work out logistics. "Maybe later down the road figuring out a way to offer cake orders or orders for pickup there, but primarily it'll just be kind of retail," Heizer said. Luke's Custom Cakes was at Holly Days at the Dayton Arcade where they received positive feedback on their products. Heizer is excited to get more people to enjoy his treats. "Being in Hamilton, I know we kind of reach a lot of different areas, but being in Dayton I feel like we'll be able to reach a lot more people," Heizer said. A love for baking at a young age Heizer is a Trenton native who graduated from Edgewood High School in 2017. He has always had a love for baking. "My parents would obviously go to work and then my babysitter would essentially take me to the library, get cookbooks, baking books, would come home and then just bake a bunch of random stuff," Heizer said. He enjoyed baking anything from cookies and brownies to cakes. His love for cake decorating came from watching various baking shows such as, "Cake Boss." "I didn't really ever intend for it to become a business, but also I was like 12 or 13 years old. I was just doing it because I liked it," Heizer said. Heizer has always had an entrepreneurial spirit. He recalled selling pencils wrapped in yarn at school before he started baking and cutting grass around his neighborhood to pay for baking equipment. Luke's Custom Cakes officially opened a brick-and-mortar spot at 221 High St. in Hamilton in 2021. A new chapter for the Dayton Arcade The bakery will join a diverse array of businesses and organizations contributing to the Arcade's exciting new chapter including Smales Pretzel Bakery. "Luke's Custom Cakes is a perfect fit for our North Arcade retail marketplace," said Megan Dunn Peters, marketing and community partnerships manager for Cross Street Partners. "We're excited to bring back some of the retail components that Daytonians remember about the Arcade in a reimagined and purposeful way." "We're trying to nurture local businesses by creating a vibrant use plan, and everyone loves a little sweet treat," said David Williams, vice president of real estate development for Cross Street Partners. "The North Arcade concourse will be one of the highest densities of local businesses in the downtown core, and this type of retail will play a role in revitalizing our main street corridor." ------ MORE DETAILS The Hamilton bakery is open 11 a.m. to 3 p.m. Monday, 11 a.m. to 5 p.m. Tuesday through Thursday, 11 a.m. to 6 p.m. Friday and 10 a.m. to 3 p.m. Saturday. Hours are expected to expand this summer. For more information and updates, visit or the bakery's Facebook or Instagram pages (@lukescustomcakes).
