Use this space to describe your geocache location, container, and how it's hidden to your reviewer. If you've made changes, tell the reviewer what changes you made. The more they know, the easier it is for them to publish your geocache. This note will not be visible to the public when your geocache is published.
Frank McClelland: Great Chefs of Boston Series
How Geocaching Works
Use of geocaching.com services is subject to the terms and conditions in our disclaimer
You are looking for a magnetic nano in between where Frank McClelland's L'Espalier restaurant currently is and where it last was. BYOP.
Frank McClelland grew up on his grandparents’ farm in New Hampshire, learning picking, canning, bread baking, and even how to make his own sorbets from fresh-fruit purees. In his early 20’s, he had already been a chef at The Harvest in Cambridge followed by L’Espalier in Boston. In 1984, he became Executive Chef at The Country Inn in Princeton, MA, where he was named one of the country’s top twenty-five new chefs by Food & Wine.
In 1986, McClelland returned to L'Espalier as Executive Sous Chef, and within two years purchased the Gloucester Street restaurant - thus fulfilling a lifelong dream. In 2000, McClelland opened three causal bistros named Sel de la Terre throughout Boston, to enthusiastic reviews. In 2008, L’Espalier moved to its current location on Boylston Street inside of the new Mandarin Oriental Hotel.
RetiredGuy, Frank McClelland, & RetiredGirl
Jvguva gjb srrg bs gur gerr.
Last Updated: on 12/28/2017 11:35:15 AM (UTC-08:00) Pacific Time (US & Canada) (7:35 PM GMT)
Coordinates are in the WGS84 datum