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The Basics: Hungry Mother restaurant information

Hungry Mother

233 Cardinal Medeiros
Cambridge, MA 02141
617-499-0090

Hungry Mother restaurant information
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With the 2008 opening of Hungry Mother, friends and restaurant veterans - Barry Maiden, John Kessen, Alon Munzer and Rachel Miller Munzer - have realized a long-standing dream. And Boston is better for it - their cozy little spot, just a half block from the Kendall Sq. Cinema, has become a home away from home for Cambridge natives and foodies from all over.

The affordable, scratch menu, inspired by Chef Maiden's Virginian roots, is just where Southern hospitality begins - the care and attention to detail extends from stove top to table, complemented by craft beers, a diverse wine list and inventive house cocktails.

News and Events at Hungry Mother restaurant

B&G’s Oyster Invitational
If you're an oyster lover, mark your calendars for Sunday, May 6th - it's the fourth annual Oyster Invitational ...

Cochon 555 is Coming
Word is out - the line-up for this year's Cochon 555 pork party includes Tim Cushman of O Ya, Jamie ...

Chefs for Obama
Showing their political stripes even in their chef whites, some of Boston's brightest culinary stars come out for Chefs ...

Barry Maiden

Chef at Hungry Mother

Chef Barry  Maiden at Hungry Mother

Chef Barry Maiden, born in Southwest Virginia, took his early culinary cues from his mother and grandmother. He learned at home and quickly branched out. Even before finishing high school, he was working in professional kitchens, including those at The Martha Washington Inn and The Marriott Hotel.

After high school, he spent two years with the Army Reserves in mechanical engineering, before returning home to work in small and independently run kitchens in Virginia. He then moved on to work at Magnolia's in Franklin, Tennessee where he worked alongside Emile Labrousse, renowned chef and teacher, who would become his mentor. It was Labrousse who encouraged him to go to the New England Culinary Institute in Vermont.

At the NECI, Maiden excelled learning new baking, pastry, and savory techniques. Directly out of NECI, he was hired at L'Espalier, one of Boston's long standing highly acclaimed French restaurants, quickly to be followed by the sous chef position at its sister restaurant, Sel de la Terre.

His innate need to learn and grow, as well as his commitment to sustainable food practices, drew him to work with Chef-Owner Michael Leviton at Lumière, as Chef de Cuisine. During his time at Lumière, Maiden also began teaching at Boston University, where he is now on the faculty of the culinary arts program, continuing to teach classes and mentor students.

Maiden's three year stint at Lumière was the final step before opening his own kitchen at Hungry Mother, where he is making a mark in Boston with his food, inspired by his Southern roots, his training in classic techniques, and his commitment to sustainable farming and cooking.

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Dictionary
 
Celeriac
1. noun More commonly known here as celery root.
Cremini
1. noun Young portobello mushrooms.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.