Cooking was always a favorite pastime for Nancy’s family. Her grandmother, Olive Willett Smith, lectured on traditional dishes from the Gaspé region of Canada. Nancy’s mother Olive (“Willi”) Willett Roberts was an accomplished cook having garnered recipes and techniques from her extensive travels. Having spent years cooking with mentors, grandmother “Granny Smith”, godmother Emily Horn on Cape Cod, and mother “Willi”, Nancy followed in their footsteps while on her cuisine adventures.
Chef Nancy McPherson is from the Boston and Cape Cod areas, living abroad and schooling for periods. After returning from studying art history in France, she was anxious to make ratatouille, a Provençale specialty, for her family. Finally finding the recipe in Julia Childs’ book, Mastering the Art of French Cooking, Nancy tried her hand at preparing ratatouille, using herbs and vegetables fresh from her garden. She had successfully recreated her Provençale taste memory and was now inescapably hooked on the culinary arts.
While teaching art at Acton-Boxborough Regional Junior High School, competing on horseback in combined training events, and pursuing her sculpture interests, Nancy continued to cook. She made her own sauerkraut for German dinners, sourced Bagna cheese for Swiss raclette and mashed up hummus, always in pursuit of taste memories from family sojourns in Europe and the Middle East.
Although never professionally trained, after a lifetime of cooking with family, collecting and reading hundreds of cookbooks, and “playing” with food in the Café, Nancy has developed a comfortable way of putting together familiar ingredients in new ways for adventurous customers. She might put a golden organic egg on just about anything, including local lamb Merguez sausage in a Middle Eastern Eggs Benedict. She will make a vegetation Haggis for wary New England diners at a Burns Night Celebration or Bananas Foster Pancakes. Whatever your culinary inclination you’re sure to find something comforting, interesting and flavorful on all of Nancy’s menus.
Chef Nancy and the Nancy’s Air Field Café staff have been featured in many publications over the years including:
- Northeast Weekend Flyers, featured The Air Field Café, Fall 1997
- Phantom Gourmet, featured in Top 100, 2001
- Phantom Gourmet, featured in Breakfast, 2001
- Phantom Gourmet, featured in Worth a Drive, 2006
- edible Boston, featured in Edible Road Trip, 2011
- Sport Aviation, featured in The Airport Chef, Dec 2013
- Flying Magazine, featured in Best of the Best, 2014
- Yankee Magazine, featured in Editor’s Choice Best Airport Food of New England, 2015
Nancy loves to create new dishes according to the seasons to highlight proteins and seasonal produce that are available. View all of our current menus here. Remember weekend brunch specials change weekly and dinner menus change about every 4-6 months.
Join our Newsletter to receive advance notification of menu updates, tasting evenings, artist receptions and other special events. To plan your own private event, please contact us here.
Facebook – of course we’re on facebook! And so are photos of our newest dishes – find Nancy’s Air Field Cafe Facebook page here, then click the thumbs up to follow.
*For call ahead seating please call the Air Field Café at (978) 897-3934
*For special holiday reservations please call the Air Field Café at (978) 897-3934 and leave a message on the machine for a reservation. We will call you back to confirm.
We can’t wait to see you at the Café!
~Nancy McPherson, Chef/Proprietor and our wonderful staff