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Accolades
Beverage Media featured Summer Winter in their story about Cocktail Menus. The on-site greenhouse sets Summer Winter apart with their ability to incorporate fresh herbs into the drinks. Beverage Media, February 2010
Summer Winter was reviewed in the DINE section of the Lexington Colonial Times. The article boasts about the on-site greenhouse, the seasonal cocktails, and dinner as a whole. Lexington Colonial Times, January-February 2010
Summer Winter's participation in the Gift of Hope campaign was featured in the Burlington Union. Read more about the Gift of Hope campaign and Summer Winter's role in Wicked Local Burlington. November 2009
Summer Winter was featured in Nightclub & Bar Magazine in an article entitled "Tis the Season". Dave Greekwood's Winter Holiday Greenhouse Sangria is one of the 11 holiday cocktails to try this season. Nightclub.com, October 2009
The Summer Winter October Harvest Dinner and the Harvest Club were both featured in the Boston Herald. The piece also included Summer Winter's Bourbon and Beer Cider recipe. Boston Herald, October 2009
Chef Tyson Podolski was featured in The Lowell Sun with five tips of shopping at your local farmer's market. Chef Tyson was featured in an online video as he guides viewers through the Lowell Farmer's Market. The Lowell Sun, September 2009
Chefs Mark Gaier and Clark Frasier and their crab cakes recipe was featured in Cookie Magazine. The crab cake recipe is recommended as a "last-minute meal" for the whole family. Cookie Magazine, September 2009
Chefs Mark Gaier and Clark Frasier were featured in an herb-themed segment on CBS The Early Show. Chefs Mark and Clark demonstrated how to prepare a Tarragon Mustard Vinaigrette for fresh greens and a Cilantro Sauce for their Lobster in a Paper Bag. To view the clip, click here. August 2009
Summer Winter was included in the New York Times "Shaken and Stirred" column. The cocktail, Summer Crush was featured alongside four tomato-based cocktails from bars and restaurants nationwide. New York Times, August 2009
The Summer Winter Wachusett Beer Dinner, which paired three courses with Wachusett ales was featured in the Burlington Union "Business Buzz". The piece also included Dave Greekwood's creation of the King Midas beer cocktail. For the full article, click here. August 2009
Summer Winter is featured in Examiner.com Boston where the article raved about Summer Winter as "an all-season great place for dinner, especially on Friday nights, 'Date Night'", highlighting the $35 prix fixe menu. Examiner.com, August 2009
Dave Greekwood's Raspberry Limoncello Martini is featured in the August 2009 issue of Cosmopolitan magazine. The drink was renamed "Sweet Tart" and dubbed one of "Summer's Sexiest Drinks". Cosmopolitan, August 2009
The Basil Summer Club at Summer Winter featuring a watermelon basil daiquiri and summer dishes were highlighted in the "Take Five" section of The Lowell Sun. Lowell Sun, July 2009
Chef's Mark Gaier and Clark Frasier share their favorite Julia Child-inspired recipe, Coulibiac de Saumon en Croute with Vanity Fair. To see the recipe created in honor of Julia Child, click here. July 2009
Zagat Buzz featured Summer Winter in their Boston edition highlighting the on-premise greenhouse and the $15 lunch special available at Summer Winter during the week. Zagat Buzz Online, June 2009
Summer Winter was the feature in this week's "Barcode" in the Boston Globe where Dave Greekwood highlighted the seasonal drink menu. For the complete article, click here. June 2009
The Summer Winter Beer Dinner with Peak Organic Brewing Company was featured in the Culinary Calendar in the Boston Herald. Boston Herald, May 2009
Summer Winter's Dave Greekwood was the featured bartender on NECN's Drink This!. Dave demonstrated how to make a Greenhouse Caipiroska cocktail, which features lavender, pineapple mint, chocolate mint, shiso and pineapple sage, all freshly picked that morning from the on-premise greenhouse. To view the clip online, click here. May 2009
Summer Winter was featured on NECN's Diner for a Day. The guest diner was enthusiastic about the decor, the cuisine and the pleasant service. To view the clip online, click here. May 2009
Summer Winter's master gardener Ryan Fahey and her onsite greenhouse was featured on The Victory Garden on PBS. To view the clip online, click here. May 2009
Summer Winter is recognized for it's dedication to using the freshest ingredients by boasting it's own on-site greenhouse. Boston Common, April 2009
Mark Gaier and Clark Frasier have been nominated for the James Beard Foundation's Best Chef Northeast. For more information and the other nominees, Click Here, March 2009
Clark Fasier spoke to Lodging Magazine about the advantages of hotels and restaurants buying local and fresh ingredients. Lodging Magazine, February 2009
The Summer Winter Thanksgiving prix fixe dinner was featured along with 14 other Boston area restaurants and their Thanksgiving specials. Boston Magazine Online, November 2008
Summer Winter's Harvest Pumpkin Dinner, on November 14, 2008, was featured in the Culinary Calendar of BostonMagazine.com. Click here to read more. November 2008.
Mark Gaier & Clark Frasier are credited as the "Chef duo" behind Summer Winter's "seasonal menu of from-the-earth dishes." Plenty PDF, October/November 2008
Summer Winter's "Seeds of the Seasons" events are featured in the events section of "Zagat Buzz Boston Edition". The events took place once a month, October through December. Zagat Buzz, October 2008
Summer Winter and it's PBS appearance on "The Victory Garden" is featured in WickedLocal.com. The PBS episode can be seen over the course of two shows. Part one can be seen at 11 a.m., Saturday, Sept. 13. Part two can be seen at 11 a.m., Saturday, Sept. 27. Click here to read the article. September 12, 2008.
Summer Winter is featured in the Daily Candy's Boston edition as one of five top picks for Restaurant Week dining in a post entitled "Beat the Eat: Restaurant Week Survival Guide. Daily Candy PDF, September 2008
Clark Frasier & Mark Gaier are featured in the September Restaurant issue of Bon Appetit talking about how to use mint. To view their receipes go to Bon Appetit Article (PDF), September 2008
In an articled entitled, "Reviving Ho-Hum Hotel Fare" in the Washington Post, Mark Gaier and Clark Frasier are highlighted as two "star chefs" revitalizing hotel restaurants. The Washington Post PDF, August 2008
Clark Frasier & Mark Gaier, Nominated by the James Beard Foundation as Best Chefs of the Northeast. March 2008
Summer Winter is featured in The Boston Globe Magazine piece, "Herbal Remedy", discussing the fresh and potent herbs provided by the on-site greenhouse. The Boston Globe Magazine PDF, March 2008
Mark Gaier, Clark Fraiser and Summer winter are Front Runners in the March edition of the Robb Report.
Robb Report PDF, March 2008
Summer Winter and the "greenhouse effect" are the dining spotlight featured in the Boston edition of Where Magazine. Where Boston PDF, February 2008
Two viewers for TV Diner with Billy Costa gave Summer Winter a "Thumbs Up" review. To see footage of their visit to Summer Winter click here. January 2008.
Summer Winter is featured in article entitled "Ode to Winter Greens" that speaks to seasonality in restaurants and how Summer Winter has a full time "farmer" and an on premises greenhouse that helps them maintain a fresh, seasonal menu. To view this article, click here Newsweek, January 2008.
"Chefs Gaier and Frasier bring true meaning to the term greenhouse dining" TheDailyGreen.com, January 2008, Click here for a link to the article.
Chefs Fraiser & Gaier are "redefining suburban hotel dining" and offering "travelers - and locals - a better option" Food & Wine, February 2008 Food & Wind Article (PDF)
"This year, Chefs Mark and Clark partnered with Marriott, dedicating their talent and experience to open Summer Winter, where they put the visual example of sustainability on center stage with an on-premises greenhouse that feeds the restaurant's seasonal and modern American menu." CBS Early Show Saturday, December 8, 2007 Click here to view the video.
"Mark Gaier and Clark Frasier of Arrows and MC Perkins Cove (Ogunquit, ME) brought their signature Americana fare to the Boston area with the unveiling of Summer Winter." Food Arts, December 2007. Food Arts Article (PDF)
Summer Winter "represents a new kind of "destination dining.'" Boston Herald November 28, 2007. Click here to view the article.
"Summer Winter opens and with it comes a whole new kind of drinking and dining experience." Boston Now, November 2007. Boston Now Article (PDF)
"Summer Winter serves up a number of soothing drinks to put you in a festive mood" AOL Living, November 2007. Click here to view the article.
"From the creators of Arrows Restaurant comes Summer Winter in Burlington, Massachusetts." The Wall Street Journal, Saturday/ Sunday, May 12th & 13th
Mark Gaier and Clark Frasier of Arrows in Ogunquit, ME, have planted a year round greenhouse to provision their newest endeavor, Summer Winter in Burlington, Mass.The New York Times- "Dining Out" September, 2007
Ritz-Carlton's parent Marriott Hotels and Resorts, has followed the... path forming alliances with Chefs such as Roy Yamaguchi, Melissa Kelly, Michael Mina, Todd English and Bradley Ogden - and more are on the way, including a branch of the famous Arrows Restaurant Ogunquit, ME opening Summer Winter at the Boston Marriott Burlington (Mass)... USA TODAY- "Check out the Chefs checking in" August 2007
For more Mark and Clark accolades visit Arrows and MC Perkins Cove
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