Source: Lumiere
This weekend P took me to Lumière for my 25th. It was amazing and so delicious. It was out in the suburbs, and at first, I wasn't sure what to expect. The restaurant didn't really have a scene, but I quickly realized it didn't matter because the taste and quality was to.die.for. I ordered the chicken, and P ordered the hake. I don't love fish, so I can't weigh in on the hake. But I can say, that if you are in the Boston area and get a chance to visit this place YOU MUST order the chicken. YOU MUST.

Since it was my birthday, P of course chose a restaurant that was locally and sustainably sourced. The chef, Michael Leviton is part of the Chefs Collaborative, a nonprofit for chefs to use and spread their knowledge on sustainable foods. I love the idea behind Chefs Collaborative, but I often wonder whether education is the answer. Is simply learning about sustainable food going to encourage one to eat more of it? Like, are people not eating sustainably because they don't know enough about it or are there other factors at play? I have been thinking about this a lot, but I want to do more research to confirm what I think. I will get back to you in the next post.