Chef Biography
Jody Adams’ passion for food began at her family’s dinner table in New England, but it was not until she was a student at Brown University in Providence, Rhode Island, that her interest took a professional turn. A part time job with food writer, Nancy Verde Barr, made her realize that she was much happier in Barr’s kitchen than she was in Brown’s anthropology class. After graduating with a degree in anthropology, Chef Adams launched her career in 1983, working as a line cook at Seasons Restaurant in Boston, under Great Chef Lydia Shire. In 1986, she helped open Great Chef Gordon Hamersley’s Bistro as sous chef.
By 1990, she became executive chef a Michela’s in Cambridge, Massachusetts., after Great Chef Todd English had left, and in 1993, Great Chefs sought her out for their Great Chefs of the East series. In 1994, she opened Rialto in Cambridge’s Harvard Square, and Great Chefs television returned to document Chef Adams for their new series, Great Chefs – Great Cities.
In 1999, Great Chefs taped Chef Jody Adams for Weber’s Grill-Out Boston Special. In 2007, she became sole owner of Rialto, and it was rated 4 stars and one of the world’s best hotel restaurants. Since 2011, she and her husband Ken, have hosted the successful blog, The Garum Factory, and has raised over $250,000 with her team for the Dana-Farber Cancer Institute, which Great Chefs has proudly lent their trademark to.
Recipes
Brick Chicken with Grilled Polenta and Scallion Bundles
Serving: 4 Print Brick Chicken with Grilled Polenta and Scallion Bundles By Great Chefs November 17, 2015 These grilled small chickens or game hens are a treat with their crisp skin and Truffle Butter. They are simply accented with grilled wedges of polenta and grilled scallions. Yes, truffle oil can be expensive and difficult to […]
Honey-marinated Pork Loin with Grilled Peaches and Cracked Potato Salad
Serving: 4 to 6 Print Honey-marinated Pork Loin with Grilled Peaches and Cracked Potato Salad By Great Chefs November 17, 2015 All of the things which taste wonderful with pork are here: fruit, thyme, sage, marjoram, even honey-mustard sauce. The pork loin is first marinated with honey and herbs, then grilled, sliced, and topped with […]
Aquacotta: Porcini Broth with Soft Polenta
Serving: 4 Print Aquacotta: Porcini Broth with Soft Polenta By Great Chefs November 10, 2015 This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for […]
Mascarpone-Fig Tart
Serving: 6 to 8 Print Mascarpone-Fig Tart By Great Chefs November 9, 2015 This dessert is redolent with Mediterranean flavors. The hazelnut crust is filled with a mixture of figs, orange juice, Mascarpone cheese, and toasted hazelnuts. Dried figs may be substituted for the fresh figs; increase the amount of orange juice to 1/2 cup […]
Pizza Margherita Bianca
Serving: Makes 3 pizzas Print Pizza Margherita Bianca By Great Chefs November 9, 2015 This beautiful five-cheese pizza is scented with olive oil and herbs. You may put other toppings on the dough and make different versions, but this “white” pizza of cheeses and herbs is a wonderful change from “red” pizzas with meat. Ingredients […]
Roasted Marinated Long Island Duck with Duck Liver Crostini
Serving: 2 Print Roasted Marinated Long Island Duck with Duck Liver Crostini By Great Chefs November 9, 2015 This earthy dish uses an intense marinade for the duck, which is sauced with a flavorful reduction of duck stock and red wine with green olives. The escarole and crostini are the perfect final touches for this […]