She’s stuck with his emphasis on creativity and fresh ingredients.Ĭelebrity chef Robert Irvine and his “Restaurant: Impossible” TV producers go looking for drama - and they got all they could hope for at the Country Cow. Since Irvine left, Leonzi has added seasonal items and brought backįavorites. Several other items were added to the evening’s short dinner menu, including a dish of mussels with rabbit sausage prepared by a member of the restaurant’s staff. “New England is all about fresh seafood,” he explained, as he sautéed a redfish with his original blueberry barbecue sauce. Not long afterwards, Irvine took Leonzi into the kitchen. “But after he left, Robert told me, ‘you can do this.’ He had a lot of faith in me. “Kerry had always told me, ‘You can’t do this without me,’ ” she said. “Absolutely,” Benton answered without hesitation, handing over a document signing his interest in the restaurant away.Ī few minutes later, he got into his pickup and drove off.īenton had always been the chef Leonzi, who managed the wait staff and handled other business concerns, lacked confidence in her ability to run the kitchen. “You’re going to walk away, after 12 years and all the money you’ve put into this place,” Irvine asked him incredulously. The next morning - in a sequence the owners didn’t know was being recorded - Benton sat down with Leonzi and Irvine on a picnic table behind the restaurant. Cheryl Senter for The Boston Globe/Globe Freelance The Country Cow restaurant in Campton, N.H.
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