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12 tools of the trade: Sophie Hughes hammers out pieces at Ore, her new South
12
tools of the trade: Sophie
Hughes hammers out pieces at
Ore, her new South End shop.

Heavy Metal

Ore 80 Dartmouth St., Boston (617-247-7426) storeore.com

Jewelry artist Sophie Hughes’ vintage hammers will never touch the head of a nail. That’s because when this 27-year-old maine native buys hammers, the texture of the steel, not the strength of the tool, is what she’s really looking for. “I have one ace hardware hammer and that can hit nails, but it would never hit my silver,” hughes says. her designs of distressed silver and gold can be found at her new south end shop, Ore, which opened in november, stocking her full line as well as a selection of accessories from other local designers. hughes’ pieces are all created in her studio, located on the second floor of the shop. Torches, pliers, files and anvils surround her wooden workspace, but the ham- mers are her favorites. she uses those hammers and her antique anvil to lend a rough texture to most of her bracelets, necklaces, earrings and rings, while the torches soften the metal when she’s mak- ing more delicate chains. she also dunks silver in a patina dip, which speeds up the tarnish- ing, occasionally brushing away parts of the dip for an ombré effect. “The pieces themselves look kind of rugged and raw, and the smaller details balance it with a feminine aspect,” hughes says. after building her tool kit for nearly 13 years, she has a Vulcan-level comfort around metal and flame—customers might even see her torching silver while chatting on the phone. / Hannah Sheinberg

Dish / Carolyn Faye Fox

bruce books it

A first tome from A top locAl toque

Faye Fox bruce books it A first tome from A top locAl toque B ig-name chefs

B ig-name chefs often have big egos to match—or sometimes exceed—their reputations. Not Daniel Bruce. The longtime exec- utive chef of the Boston Harbor

Hotel and founder of the Boston Wine Festival, Bruce has an endearing low-key per- sona. Maybe that’s attributable to his upbring- ing in a series of rural New England settings. It certainly lends an appealing quality to his first cookbook, Simply New England. Its recipes are proudly regionally based, with entries like pumpkin Indian pudding and fid- dlehead and green onion soup, and they often feature a family angle, from “Nana S.’s fall-off- the-bone crockpot chicken” to a meatless red flannel hash Bruce created for his vegetarian daughter. Bruce includes marquee dishes such as grilled prime filet with horseradish sauce and red wine syrup—a signature at the hotel’s Mer- itage restaurant for more than a decade—and 48-hour fennel-cured salmon. But the real attractions of the book, which was written with former Boston Herald food critic Mat Schaf- fer, are, as the title suggests, simple prepara- tions: molasses barbecued chicken, easy Maine potato and chive cakes, even recipes for meat- loaf, tapioca pudding and perfectly fluffy pan- cakes. (Bruce is no food snob: His “favorite” chicken recipe is enhanced with onion soup mix by his nana, although he refrains from using that ingredient in the entry.) And there are tips, stories and a selection of soups to keep you hap- pily busy in the kitchen all winter. In short, this one’s a keeper.

an Open bOOk: Chef Daniel Bruce
an Open bOOk: Chef Daniel Bruce

Spitting image The forthcoming Seaport restaurant expected to be known as M.C. Medici will henceforth be called M.C. Spiedo. That’s the word from a rep for MarkGaierandClarkFrasier,theJamesBeard Award-winning chefs famous for Arrows Restau- rant in Maine. Spiedo means “spit” or “skewer” in Italian, and a 40-inch steel spit will be used to roast locally sourced meats and poultry at the Ital- ian-themed restaurant, slated to open in February at the Renaissance Boston Waterfront Hotel.