Bay Club Executive Chef Jim Mercer & Sous Chef Kristin Costa recently paid homage to one of their culinary hero’s, Julia Child, in a special dinner party they hosted recently at the club.
The new hit movie Julie & Julia was the impetus for Costa to approach Chef Mercer with the idea. Chef Mercer had the good fortune of meeting Julia on two separate occasions, first as her student, then again at a private dinner party.
The dinner menu reflected dishes that are quintessential Julia: Beef Bourguignon, Clafoutis, and her Lamb Marinade (a universal Chef favorite). The piece de resistance for the dinner guests at the Bay Club: Chocolate Mousse for dessert.
For the members of the Bay Club, who all adore Jim, an opportunity to spend an evening enjoying their favorite Chef as he and his colleagues celebrated all things Julia was truly a special treat.
Jim Mercer has been the Executive Chef at the Bay Club Mattapoisett for the past five years. His eclectic background leads to exciting menus and memorable meals. Mercer’s food philosophy is grounded in the slow foods or “localvoire” movement, meaning using foods of the immediate area or region.
His flavor inspirations come from a variety of experience and training. “Start with the local culinary heritage," he says, "and add in flavors or techniques from Europe, occasionally adding in spice combinations of India or Morocco, and fitting in bold flavors from the important cuisines of the Orient.”
Mercer was owner and head chef at the widely praised Mex in Boston’s South End, and served as the opening executive chef at the acclaimed Gusto Trattoria in Boston’s Roslindale neighborhood.
He has also been head chef with such well-known organizations as Boston’s East Meets West Catering Company, Page Carter Catering and a Sous Chef for The Catered Affair, one of New England’s premier caterers. Mercer holds a BA from Johnson and Wales University.