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Jasper White, inventive chef who helped put Boston on the culinary map, has died – The Boston Globe

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Jasper White, inventive chef who helped put Boston on the culinary map, has died – The Boston Globe


“My grandmother was Italian, and she would sit and talk to me for hours about food,” Mr. White recalled. “She had a huge garden, and everything was always fresh. When I was going to spend the weekend with my granny, I would usually talk to her on Wednesday or Thursday, and we’d plan the menu for the weekend. She was my inspiration.”

Mr. White, whose Restaurant Jasper expanded Boston’s idea of elegant dining in the 1980s, and whose Summer Shack was just as memorable, if much more casual, in the past quarter century, has died.

Two of his close friends — Lydia Shire and Gordon Hamersley, both well-known chefs themselves — confirmed his death to the Globe. Additional information, including the age of Mr. White, who was born in 1954, was not immediately available.

“My real love for food is eating,” he told the Globe in 1997.

Generations of diners, meanwhile, loved going to his signature restaurants.

“I was part of a group of chefs that, in the early ‘80s, nationwide, started the American cuisine movement,” he said in 1997. “Prior to that, American chefs received very little respect from the American press.”

Restaurant critics praised his work and organizations conferred honors, including the James Beard Foundation, which named him the best chef in the Northeast region in 1991, when he was running his namesake Boston restaurant that became known simply as Jasper’s.

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He also was a Beard Award nominee for best chef in 1994, and in 2001, the foundation named Summer Shack a best new restaurant nominee.

Writing in The New York Times that year, Nina Simonds noted that Mr. White was “considered the dean of American fish cookery by many.”

Before opening Restaurant Jasper in autumn 1983, Mr. White made the rounds of banks and lenders to secure financing. Then he renovated a space on Commercial Street in the North End.

With room for some 75 patrons, Jasper’s became so popular so quickly that weekends were soon booked a month in advance.

“If Jasper White, owner-chef of this restaurant, isn’t careful, Restaurant Jasper could end up among the best New England restaurants serving American haute cuisine,” Globe food critic Anthony Spinazzola wrote in a four-star review not long after opening night. “He’s certainly started out on the right foot.”

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A decade later, Boston magazine anointed Jasper’s Boston’s best seafood restaurant in 1993, saying that “the quality is unbeatable and no one prepares it better than Jasper White.”

“Until Jasper’s, it was hard to find an elegant, fish-centric restaurant in town,” Hamersley told the Globe in 2018. “Jasper White’s food was very simple and very elegant, and I tried to cook this way when I opened my restaurant.”

In the 1989 Globe interview, Mr. White said he had broadened New England cooking “by not sticking to strictly Yankee cooking.”

“It’s certainly a part of New England, but besides the Yankees, there are the Portuguese, Greeks, Italians, Irish, Chinese, and Eastern Europeans,” he added, interviewed inside his North End dining room. “In addition, there are the migrations of people from Southeast Asia and Central America who are now bringing their native products into local markets.”

A son of Irish and Italian parents, Mr. White had little problem mixing cultures and cuisines.

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He passed along his knowledge in the books he wrote, which include “Jasper White’s Cooking from New England,” “Lobster at Home,” “Fifty Chowders,” and “The Summer Shack Cookbook — The Complete Guide to Shore Food.”

A throwback photo of chefs Lydia Shire and Mr. White, hung in the window of the restaurant Towne at Boston’s Hynes Convention Center in 2010. The two were at Seasons in the Bostonian hotel in 1982.Wendy Maeda/Globe Staff/The Boston Globe

In the late 1990s, he took a hiatus from running restaurants and was a consultant to Legal Sea Foods.

“He certainly enhanced our culinary operation — without a doubt,” Roger Berkowitz, former chief executive of Legal Sea Foods, said Saturday night. Mr. White encouraged Berkowitz to place chefs in every one of the chain’s restaurants, “as opposed to kitchen managers.”

Opening Summer Shack at the beginning of the 2000s, Mr. White created a different dining experience than his North End restaurant — launching first at a Cambridge location, a short walk from the MBTA’s Alewife Red Line Station. It was a hit that lent itself to expansion.

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“Jasper White opened Summer Shack at Alewife in 2000 and expanded to the Back Bay and Mohegan Sun. Now there’s a Shack pop-up in Harvard Square outside the Charles Hotel,” Sheryl Julian, the Globe’s former food editor, wrote in 2021.

Summer Shack, the Globe’s Kara Baskin wrote in 2019, was a “family-friendly cavern, and his culinary celebrity helped to lure curious urbanites, older locals, and relieved suburban parents, delighted that there was finally a place — in Cambridge! Run by a real chef! — where children could romp among the lobster tanks and picnic tables while they ate a better-than-decent meal with their hands.”

Such a setting wasn’t entirely surprising, coming from a chef who developed his tastes in family settings.

“I wouldn’t call myself a traditional cook,” he said in 1989, “but I find myself going back to classic dishes and classic food combinations.”

Mr. White grew up in New Jersey, where en route to becoming a rock star restaurateur he crossed paths with a more straightforward rock star. He and Bruce Springsteen, a few years apart in age, both attended Freehold High School.

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After graduating from the Culinary Institute of America in Hyde Park, N.Y., Mr. White set off on a restaurant odyssey, telling the Globe that he cooked in nine states over the course 11 years.

In the roughly 48 months between his arrival in Boston and when he opened Restaurant Jasper, his chef duties included Cafe Plaza in the Copley Plaza Hotel, the Parker House, and Seasons in the Bostonian hotel, and his colleagues included Shire.

“Chefs such as Todd English, Gordon Hamersley, Barbara Lynch, Lydia Shire, and Jasper White created plenty of Boston buzz as they rose to renown,” Globe restaurant critic and food writer Devra First noted in 2018.

While he was at the Bostonian, he met Julia Child through Shire, and they became friends. “I was pleasantly surprised at the way she received us and how supportive she was,” he wrote in a 2011 essay posted on WickedLocal. And when he opened Jasper’s, “Julia and her husband, Paul, became regular customers, when they were staying in town.”

Jasper’s put him on the map locally, regionally, and nationally.

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“Restaurateur Jasper White’s cuisine is daring in its simplicity,” Julian wrote in 1989 as she praised “Jasper White’s Cooking from New England,” which he published that year.

“Thankfully, White never suffered from the young chefs’ syndrome of having to prove all they know in each dish by presenting too many flavors,” she added. “Rather, he always understates his point, allowing the quality of each ingredient to shine, not interfering too much with foods that are splendid on their own.”

Mr. White closed Jasper’s in 1995, knowing that his restaurant would be trying to attract customers in the shadow of Big Dig construction. He also stepped away to spend more time with his family — his children in particular.

“I had overheard my 4-year-old daughter refer to me as ‘that guy’ as I was leaving the house one morning,” he said in 1997. “It was a slap in the face I think I needed.”

A complete list of Mr. White’s survivors and information about a memorial gathering were not available.

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After closing Jasper’s, writing cookbooks, and serving as a consultant, Mr. White conceived of Summer Shack, which like so much else in his life harkened back to his own beginnings.

“I did fine dining for 25 years, appealing to a really limited audience,” he told the Globe in 1997, a few years before launching Summer Shack. “There’s a part of me, because I’m from a working-class family, that wanted to start cooking for other types of people and for children.”

At his Summer Shack in 2000, Mr. White peered from a window made from barn wood.RYAN, David L Globe Staff

Bryan Marquard can be reached at bryan.marquard@globe.com.





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Boston, MA

‘We’re honoring Black excellence’: Mass. celebrates leaders of color

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‘We’re honoring Black excellence’: Mass. celebrates leaders of color


Applause and music echoed through the Hall of Flags at the Massachusetts State House Friday as lawmakers and community leaders gathered for the Black Excellence on the Hill and the Latino Excellence Awards.

The ceremony celebrates Black and brown residents committed to advancing economic equity.

“We’re honoring Black excellence,” said state Rep. Chris Worrell. “When we look at today, this is what it should look like. This is our house. Black people built this house, literally and figuratively.”

Honorees ranged from attorneys to former professional athletes. Nicole M. Bluefort of the Law Offices of Nicole Bluefort said she plans to use her platform to uplift others.

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“I will use my advocacy skills as an attorney to move people forward,” she said.

Former NBA player Wayne Seldan Jr. talked about his journey from McDonald’s All American to a full scholarship at Kansas and a professional career.

“You always want to keep striving for continued betterment and for stuff to grow,” he said. “I don’t think there should be mountaintops. I think we should always be striving to keep building.”

The keynote address was delivered by Michelle Brown, mother of Jaylen Brown, who spoke about raising two children as a single mother and the importance of faith, discipline and education.

“There are no shortcuts. There are no guarantees,” she said. “There was faith, there was discipline, and there was a deep belief that education created mobility.”

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Speakers emphasized that mobility is strengthened when communities work together for a common good. Bluefort highlighted the importance of mentorship and shared opportunity, while state Rep. Sally Kerans encouraged attendees to stand together across racial lines.

“In this moment, stand with others. Speak up. Don’t be afraid to say ‘That’s not normal.’ Be allies. Be supportive,” Kerans said.

Organizers said the ceremony was not only about recognition, but also about sustaining progress — encouraging leaders and residents alike to continue building toward a more equitable future.



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Mass. reports first two measles cases of 2026, including one in Greater Boston

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Mass. reports first two measles cases of 2026, including one in Greater Boston


Health

While infectious, the Boston-area adult visited several locations where others were likely exposed to the virus, according to health officials.

A photo of the measles virus under a microscope. 
Cynthia Goldsmith

Massachusetts health officials have confirmed the state’s first two measles cases of the year, a school-aged child and a Greater Boston adult. 

The Department of Public Health announced the cases Friday, marking the first report of measles in Massachusetts since 2024. 

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According to health officials, the adult who was diagnosed returned home recently from abroad and had an “uncertain vaccination history.” While infectious, the person visited several locations where others were likely exposed to the virus, and health officials said they are working to identify and notify anyone affected

The child, meanwhile, is a Massachusetts resident who was exposed to the virus and diagnosed with measles out-of-state, where they remain during the infectious period. Health officials said the child does not appear to have exposed anyone in Massachusetts to measles. 

The two Massachusetts cases come as the U.S. battles a large national measles outbreak, which has seen 1,136 confirmed cases nationwide so far in 2026, according to the Centers for Disease Control and Prevention. 

“Our first two measles cases in 2026 demonstrate the impact that the measles outbreaks, nationally and internationally, can have here at home,” Massachusetts Public Health Commissioner Robbie Goldstein said Friday. “Fortunately, thanks to high vaccination rates, the risk to most Massachusetts residents remains low.” 

Measles is a highly contagious disease that spreads through the air when an infected person sneezes, coughs, or talks. The virus can linger in the air for up to two hours and may even spread through tissues or cups used by someone who has it, according to the DPH. 

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Early symptoms occur 10 days to two weeks after exposure and may resemble a cold or cough, usually with a fever, health officials warned. A rash develops two to four days after the initial symptoms, appearing first on the head and shifting downward. 

According to the DPH, complications occur in about 30% of infected measles patients, ranging from immune suppression to pneumonia, diarrhea, and encephalitis — a potentially life-threatening inflammation of the brain. 

“Measles is the most contagious respiratory virus and can cause life-threatening illness,” Goldstein said. “These cases are a reminder of the need for health care providers and local health departments to remain vigilant for cases so that appropriate public health measures can be rapidly employed to prevent spread in the state. This is also a reminder that getting vaccinated is the best way for people to protect themselves from this disease.” 

According to the DPH, people who have had measles, or who have been vaccinated against measles, are considered immune. State health officials offer the following guidance for the Measles-Mumps-Rubella (MMR) vaccine:

  • Children should receive their first dose of the MMR vaccine at 12 to 15 months. School-aged children need two doses of the MMR vaccine.
  • Adults should have at least one dose of the MMR vaccine. Certain high-risk groups need two doses, including international travelers, health care workers, and college students. Adults who were born in the U.S. before 1957 are considered immune due to past exposures. 
Profile image for Abby Patkin

Abby Patkin is a general assignment news reporter whose work touches on public transit, crime, health, and everything in between.

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Red Sox insider hints Boston may have Pablo Sandoval problem with Masataka Yoshida

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Red Sox insider hints Boston may have Pablo Sandoval problem with Masataka Yoshida


The Boston Red Sox were expected to have a busy offseason to build on their short 2025 playoff appearance, their first in four seasons. Boston delivered, albeit not in the way many reporters and fans expected — Alex Bregman left and no one was traded from the outfield surplus.

Roster construction questions have loomed over the Red Sox since last season. They were emphasized by Masataka Yoshida’s return from surgery rehab and Roman Anthony’s arrival to the big leagues. Boston has four-six outfielders, depending where it envisions Yoshida and Kristian Campbell playing, and a designated hitter spot it likes to keep flexible — moving an outfielder makes the most sense to solve this quandary.

The best case-scenario for addressing the packed outfield would be to find a trade suitor for Yoshida, which has proven difficult-to-impossible over his first three seasons with the Red Sox. Red Sox insiders Chris Cotillo and Sean McAdam of MassLive think Boston may have to make an extremely difficult decision to free up Yoshida’s roster spot.

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“You wonder, at what point does this become a — not Patrick Sandoval situation — but a Pablo Sandoval, where you rip the Band-Aid off and just release,” McAdam theorized on the “Fenway Rundown” podcast (subscription required).

Red Sox insiders wonder if/when Boston will release Masataka Yoshida, as it did with Pablo Sandoval in 2017

Pablo Sandoval is infamous among Red Sox fans. He signed a five-year, $90 million deal before the 2015 season and he only lasted two and a half years before the Red Sox cut him loose. His tenure was marked by career lows at the plate, injuries and a perceived lack of effort that soured things quickly with Boston. Yoshida hasn’t lived up to the expectations the Red Sox had when they signed him, but he’s no Sandoval.

McAdam postulated that the Red Sox may be waiting until there is less money remaining on Yoshida’s contract before they potentially release him. Like Sandoval, Yoshida signed a five-year, $90 million deal before the 2023 season, which has only just reached its halfway point. The Red Sox still owe him over $36 million, and by releasing him, they’d be forced to eat that money.

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The amount of money remaining on Yoshida’s contract is just one obstacle that may be preventing the Red Sox from finding a trade partner to move him elsewhere. Yoshida has never played more than 140 games in a MLB season with 303 total over his three-year tenure, mostly because he’s dealt with so many injuries since moving stateside.

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Maybe the Red Sox could attach a top prospect to him and eat some of his contract money to entice another team into a trade, like they already did with Jordan Hicks this winter. But that would require sacrificing a quality prospect and it would cost more money, just to move a good hitter who tries hard at his job.

There’s no easy way to fit Yoshida onto Boston’s roster, but the decision to salary dump or release him will be just as hard. Yoshida hasn’t been a bad player for the Red Sox and he doesn’t deserve the Sandoval treatment, but his trade value may only decrease if he spends another year with minimal playing time. Alex Cora and Craig Breslow have a real dilemma on their hands with this roster.



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