Blue Heron Restaurant has long been recognized as one of the best restaurants in Western Massachusetts . And now, thanks to a feature in the September issue of Bon Appétit, the line to get into this popular two-story Sunderland restaurant is a bit longer – but still well worth the wait.

“Magazines like Bon Appétit don’t usual ly cover small town restaurants like ours,” said Executive Chef Deborah Snow. “We are truly amazed, and feel very honored they chose to include Blue Heron in their annual restaurant issue.”

In the “Top Secrets” article, Bon Appétit staffers investigate the tips, techniques and ingredients behind what they label “some of the best dishes we’ve ever had.” So, what “wowed” them on the menu at Blue Heron ? Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction. And what did they identify as the “something special” ingredient in this dish? Balance.

“I am always looking for balance,” explained Snow. “Balance is about making the many components work harmoniously together. It’s also very much about our taste buds playing off one another….Our tongues and noses are the best tools we chefs have to use.”

According to Snow – who learned to cook from her grandmother and other grandmothers she met over the years – balance can be taught and is found by paying attention, listening, watching and tasting. She trains her kitchen staff to look for balance and covers the topic in her cooking classes as well.

“When a dish is perfectly balanced, the diner can’t imagine the dish without any one of the ingredients,” said Snow. “It’s that gestalt thing – the whole is greater than the sum of its parts.”        

Speaking of parts, Snow shares this honor with co-owner and life partner, Barbara White. The pair – each of whom had a previous career outside the restaurant business – met in 1992 and opened Blue Heron in 1997. While Deborah oversees the kitchen, Barbara serves as manager and coordinates much of their highly-successful catering business.   

Blue Heron – which received an Award of Excellence from Wine Spectator earlier this year – is one of ten restaurants featured in the article.* A full-page photo shows Snow finishing a plate of Pan-Seared Scallops; and a close-up image of the scallops is included in the magazine’s annual restaurant directory (which lists Blue Heron as a suggested New England restaurant).  

“The amount of coverage is astounding,” said White, smiling from ear to ear. “It makes us very happy, and it also re-energizes us for the busy season ahead.”

First opened in 1997 in Montague Center , Blue Heron was immediately recognized as one of the best restaurants in the valley. The restaurant earned a number of awards, including: “Chef of the Year for Western Massachusetts (2001), “Editor’s Pick” by Yankee magazine (2002), “Top 100 Restaurants in New England ” (2001-2003), and “Best of the Valley” by the Valley Advocate newspaper. After six successful years, Deborah and Barbara closed Blue Heron and began looking for another location, which they eventually found in the small town of Sunderland.

Reopened in November of 2005 in the historic Old Town Hall, the 120-seat Blue Heron is open for dinner Tuesday through Sunday and offers four separate dining areas, as well as both on- and off-site catering. Deborah incorporates local produce and organic meat into her seasonal menu as much as possible – purchasing everything from eggs, milk, and cheese to locally raised beef from the lush farmlands of Western Massachusetts . Along with their staff, Deborah and Barbara support several local organizations, such as the Food Bank of Western Massachusetts , and take part in a numerous charitable events throughout the year. They are also proud members of Women Chefs and Restaurateurs (WCR). Their website is www.blueherondining.com.

For a complete Blue Heron press kit, or to schedule an interview with Deborah Snow and Barbara White, please contact Sarah Baurle by phone at 413-247-9325 or via e-mail at sarahb@LisaEkus.com.

*Other restaurants mentioned in the article are: Table 8 (Los Angeles, CA), Prima (Denver, CO), Duckfat (Portland, ME), Watershed (Decatur, GA), Rendezvous (Cambridge, MA), Manresa (Los Gatos, CA), Cyrus (Healdsburg, CA), Bartolotta Ristorante di Mare (Las Vegas, NV), Kincaid’s (Phoenix, AZ), Harvest (Madison, WI), and Kitchen 1924 (Dallas, TX).

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Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction

Lentilles du Puy are lighter than other lentils and hold their shape especially well during cooking.

Makes 6 servings

Mascarpone Cream:
1/2 cup dry white wine
2 tablespoons chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon chopped fresh chives

Cider Reduction:
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots

Lentils:
6 whole cloves
1 medium onion, peeled
6 cups water
1-1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
2 bay leaves

6 slices thick-cut applewood-smoked bacon, cut crosswise 1/4-inch thick

1/4 cup chopped shallots

1 teaspoon chopped fresh thyme

Scallops:
6 tablespoons butter, divided
18 sea scallops, patted dry
2 tablespoons olive oil

For Mascarpone Cream:
Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives.

Note:
Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

For Cider Reduction:
Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced by 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan.

Note:
Cider reduction can be made 1 day ahead. Cover and refrigerate.

For Lentils:
Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. Note: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

For Scallops:
Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

Divide lentils among 6 plates. Arranged 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.

Recipe may be reproduced with the following credit:
Recipe from Blue Heron Restaurant, by Chef Deborah Snow

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