Jerry Clare was a Boston banker in the early 1970s, and was not having much fun. While on vacation in Ft. Lauderdale he met a chef, Michael Shannon, and became a waiter at his Club Car while on holiday. He was bitten by the “foodie bug”! Jerry first returned to New York City to study under Peter Kump and his cooking school, then traveled to Thailand to learn their cuisine, before returning to Ft. Lauderdale in 1977 to open a shuttered restaurant with 10 tables called Victoria Park.
He built it up with praises from the Miami Herald and sold it in 1985. He then moved back to Boston, spending the summers working as a chef on Nantucket at Great Chef Seth Raynor’s Boarding House and 21 Federal.
In 1988, he discovered The Belmont Inn in Camden, Maine which reminded him of Nantucket in the early 70s. The Inn had been there for over 60 years, known as Mrs. Tuttle’s Tearoom run by the Tuttle sisters. Chef Jerry and his partner renovated the inn and the restaurant and opened it a short time later. In October of 1992, the Great Chefs television team showed up to tape Chef Jerry Clare for their Great Chefs of the East series for the Discovery Channel (episodes 14 and 17).
He sold the Belmont Inn some 20 years later and retired to Jupiter, Florida for the winters and Providence, Rhode Island during the summers. The Belmont Inn continues today in 2016 as the oldest Inn in town, serving many of Chef Jerry’s recipes.
Chocolate Mascarpone Dacquoise
Serving: 6 to 8 Print Chocolate Mascarpone Dacquoise By Great Chefs November 19, 2015 The Belmont Inn on the coast of Maine boasts 99 windows to let in the light, and an easy walk into town for shopping and harbor watching. It also boasts wonderful food. Former innkeeper Jerry Clare made this lovely dacquoise, a […]
Mexican Hat Dance
Serving: 4 Print Mexican Hat Dance By Great Chefs November 10, 2015 A whisp of flour tortilla separates seared sea scallops from a savory black bean cake in this stacked appetizer. The dish is so named because of its lively ingredients and presentation, and also because the sea scallops dance about when they hit the […]
Lobster Pad Thai
Print Lobster Pad Thai By Great Chefs November 10, 2015 The sweet flavor of lobster takes well to the assertive seasoning in this version of one of the most popular Thai noodle dishes. This dish must be made at the last minute; however, the lobsters may be blanched up to 6 hours in advance. Tightly […]