Bistro 44
44 Middlesex Turnpike
Bedford, MA 01730
781-276-7565
Located at the Doubletree Hotel in the heart of Bedford, Massachusetts, Bistro 44 serves an eclectic menu melding classic French and Italian cuisine with innovative Asian, South American and Spanish touches. Incorporating the highest quality ingredients, the dishes are seasoned with herbs fresh from the restaurant’s own garden.
The warm, well-appointed dining room looks out over the expansive outdoor patio where, during warmer months, guests can enjoy live music. When the weather cools, the martini bar with its polished granite bar and glowing fireplace is the perfect spot for a pre-dinner cocktail or a light bite.
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Jayson DeMarco
Chef at Bistro 44
Chef Jayson DeMarco, known for providing his guests with delicious contemporary cuisine presented in his own unique and creative style, has launched an impressive career working at some of the country's top hotels, resorts and restaurants.
DeMarco's passion for cooking comes from his family. He learned to use the best ingredients from watching his mother prepare authentic Italian dishes and from his grandfather who made his own sausages, sopressata and headcheese for his traditional 1940s-style butcher shop.
During high school DeMarco began developing his professional skills, working in well-known Connecticut kitchens like Maine Fish Market in East Windsor and The Concorde at the Sheraton Bradley Hotel in Windsor Locks. In 1989, he really started cooking working as a broiler cook at a Helmsley Hotel just outside Hartford and then at The Windsor Park Bistro.
In 1994, DeMarco accepted the position of Executive Sous Chef at the exclusive Harbor Island Club in South Tampa, cooking for celebrities like Pete Sampras, Monica Seles and John F. Kennedy Jr. In the summer of 1997 he then embarked on a European culinary tour de force, familiarizing himself with the foods of Spain, France, London, Germany, Holland and Italy. In 1999, with his newly acquired acumen, DeMarco retuned to the United States for his first Executive Chef position at the very haunted Jonathan Pasco's restaurant in Hartford.
In 2002, DeMarco was hired by Starwood Hotels at the Sheraton Colonial in Wakefield. He eventually transferred to the Sheraton Nashua, where he and his team hosted the Democratic Primaries in 2004 at the Granite Bistro. In late 2006, DeMarco was hired by Dolce International to reinvent Bistro 44.
In addition to being Executive Chef, he is very active with the American Culinary Federation, Le Chaine des Rotisseurs and currently serves on the Board of Directors of the Massachusetts Restaurant Association.
Chef DeMarco enjoys spending his free time with his sons, Patrick and Christian. He is a fan of Formula 1 Racing and an avid golfer.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Tapenade
- 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
- Timbale
- 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.
- Vermicelli
- 1. noun Thin-stranded yellow (Italian) or clear (Asian) pasta.
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