About Jeremy Sewall

A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with his family, feasting on lobsters, clams, chowders, and other New England specialties. He graduated with honors from the esteemed Culinary Institute of America, and in 2006, Sewall opened Lineage in Brookline, MA with his wife, Lisa, a former pastry chef at Boston's L'Espalier. In 2009, Sewall became Collaborating Chef at Eastern Standard. In 2010, he teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to Boston. Recently, Jeremy opened Row 34 in the waterfront district of Boston.
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Grilled rib eye and vegetable salad

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Great for a summer night in lieu of a burger and fries. Homemade scallion butter ...Read More

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Arugula Pesto, Ham, and Cheddar Sandwich

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There's crunch and creamy and sweet and savory packed into this Grilled Sandwich. Serve with ...Read More

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Mushroom and Sausage Pizza

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Fresh baked pizza with an easy-to-make homemade dough. Try any toppings, but this one is ...Read More

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Corn Waffles & Warm Lobster Salad

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Waffles - good. Corn - good. Lobster - great. Crème Fraichè - delicious. This recipes ...Read More

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Spicy Shrimp

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An incredibly rich dish that can be made in about 20 minutes and devoured in ...Read More

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Fishing for Real eBook

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I grew up in a fishing family from southern Maine. In the 1930s, my grandfather ...Read More

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Fishing for Real

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For those unaccustomed to cooking seafood, buying it can be an intimidating experience. But don't ...Read More

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Rare Seared Tuna with Chilled Soba Noodle Salad

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"Quickly searing fresh tuna is a great way to create an easy and very healthy ...Read More

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Steamed Littleneck Clams with Local Beer, Chorizo, and Parsley

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"Beer-steamed littleneck clams is a quintessential New England treat. Chorizo deepens the flavor of the ...Read More

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Slow-Roasted Salmon with Grilled Vegetable Salad

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"There is a lot of talk about wild versus farmed salmon. Both are great options ...Read More

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Fish and Chips

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"Atlantic cod is typically larger than Pacific cod and is one of the most commercially ...Read More

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Lemon Baked Snapper with Wok-Seared Vegetables

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"The Lemon Baked Snapper recipe is one of my favorites and one of the easiest ...Read More

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Scallop Ceviche with Spicy Pineapple Purée

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"There are two types of scallops to choose from when you are at the supermarket ...Read More

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Oysters with Cucumber Mignonette

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Nothing too strong to overpower the oyster. Just a nice flavor to add to it.

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ICOB Cocktail Pairing

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This chilled cocktail is very light and refreshing and bright, and it goes so well ...Read More

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Oysters with Chilled Melon Relish

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Oysters in the summer are such a popular thing, and we try to marry the ...Read More

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Chef Secrets: Oysters 101

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Chef Jeremy Sewall gives a crash course on oysters 101, he shows you how to ...Read More

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Chef Secrets: Shucking Oysters

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Chef Jeremy Sewall of the Island Creek Oyster Bar demonstrates how to shuck oysters.

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Beyond the Kitchen: Island Creek Oyster Farm

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Chef Jeremy Sewall visits Island Creek Oyster Farm and shows how his restaurants' oysters are ...Read More

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Executive Chef: Jeremy Sewall

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Chef Sewall sits down at Island Creek Oyster Bar and discusses his career, passion for ...Read More