The patron who first got the dish as a Chef’s Special refused to eat it, turned off by the goat cheese. But Jordan’s wife, Tabitha, who manages the dining room, insisted. “She’s very open and joking with the customers, and she said ‘You’re taking one bite for me,’” Jordan explains. “He listened to her and took the bite and honest to goodness, he comes in three times a week and he gets [the Kulbi Fries] twice a week.” Despite the initial challenges with his fine dining concept, Jordan is happy that he’s been able to introduce new foods and flavors to the town’s dining scene, and he’s looking forward to continuing that at the Noshery Hotel & Public House, his new speakeasy-style restaurant set to open this summer on Salem’s busy Route 28. “Three and a half years ago I did not see the need for it at all,” he says, referring to his fusionstyle cooking, which will take center stage at the new restaurant. “[Salem] is evolving quicker than I really expected it to.” No doubt thanks to a little help from Jordan’s creative cooking and unconventional approach. See recipes on page 35 & 122
Mill Pond Tavern 82 E. Broadway Salem, NH 03079 603.824.6075
Owner Josh Jordan
Honey-glazed wings with garlic barbecue drizzle
Summer 2017
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