Classic Chronicle: Mistral, Parker's Maple Barn and Burdick Chocolates in 1997

Classic Chronicle: Mistral, Parker's Maple Barn and Burdick Chocolates in 1997 Mary Richardson explores Boston's new Mistral while Peter Mehegan visits Parker's Maple Barn and Burdick Chocolates during this 1997 Classic Chronicle food adventure Editorial Standards ⓘ Mary Richardson and Peter Mehegan continue their friendly city-versus-country competition in this 1997 episode of Classic Chronicle, showcasing three destinations that highlight New England's diverse food scene. Richardson heads to Boston's newly opened Mistral, where co-owner and executive chef Jamie Mammano describes the menu as "simply sophisticated." The restaurant had quickly become one of Boston's most sought-after reservations, serving dishes including seared sea scallops and rack of lamb to a growing list of high-profile diners. Advertisement Meanwhile, Mehegan travels to Parker's Maple Barn in Mason, New Hampshire, where owner Ron Roberts Jr. says the restaurant's biggest complaint is that portions are too large. The popular breakfast destination serves oversized meals and produces its own maple syrup on-site, drawing diners despite weekend waits that can stretch more than an hour. The country tour continues in Walpole, New Hampshire, where Larry Burdick and Paula Burns explain why they chose a small-town setting to build Burdick Chocolates. The chocolatier supplies luxury hotels and restaurants while creating handcrafted confections, including its signature chocolate mice with almond ears and ribbon tails.