Located in the picturesque refurbished S.F. Ferry Building, Boulette’s Larder is a true foodie paradise. Amaryll Schwertner and Lori Regis hold a special place in my personal life as an aspiring foodie new to the city by the bay.
In 1989, I had the distinct honor of being able to assist Amaryll as a sous chef for Food Talk Catering company. In the bowels of the Davies Symphony Hall, with hundreds of pounds of fresh swordfish before us to prep before dinner service to the patrons of the Symphony, a 6.9 earthquake hit. Being a recent transplant from D.C. I had no idea what was happening as the cupboards flew open and the china started crashing to the floor. Amaryll swooped me into the door frame and we clung together in disbelief. We parted ways that evening and I did not see her again for many years.
Coincidentally, a few years later, Lori Regis also swooped me to temporary safety. I was floundering as the young, naive chef of Val 21 Restaurant. After relentless months of trying to get this restaurant going and in deep need of a break, Lori came in and not only provided the relief but also awakened my senses to new tastes. She left me with the with new sensation of skate wings, blood orange granita and brown butter almond cake.
These women are incredibly talented, knowledgeable and Boulette’s Larder is a testment to their combined passion for ingredients and cooking. Not only is it a restuarant, but it is also a great place to purchase interesting spices and prepared meals. It is a wonderfully intimate setting that makes you feel as if you were in their home. The food is inspired. These ladies are definitely flavoristas.