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" Specialty: Contemporary American cuisine with French influence Gabriel Bremer knows exactly what he&amp;#039;d do if forced to leave the culinary world: join a rock band as a drummer. With 14 years of percussionist training as well as a few gigs with the Cleveland Orchestra under his belt, that&amp;#039;s not such a big stretch.  During his musical training, Bremer turned to the restaurant industry to support himself financially. After cooking under the James Beard-recognized chef Sam Hayward at Fore Street Restaurant in Portland, ME, Bremer realized that his career just might be in the kitchen. Bremer went on to create his own short-lived restaurant, Gabriel&amp;#039;s, in Portland. He then joined the Rialto staff in Boston, working under another James Beard award winner, chef Jody Adams. In March 2004, Bremer and his wife, Analia, opened Salts in Cambridge. The restaurant offers an inventive menu, mixing American and European flavors for a different, yet familiar experience. At the moment, Bremer doesn&amp;#039;t see himself opening multiple locations; he&amp;#039;d rather invest all his energies into Salts, making it even better. Chef Bremer strives to keep his menu simply worded while preserving creativity and sophistication. Bremer was awarded Food and Wine&amp;#039;s Best New Chef in 2007. He was also featured in Art Culinare Magazine, as well as Travel and Leisure. RECIPES: White Gazpacho Chilled Peaches with Rice Pudding &amp;quot;Espuma&amp;quot; and Cinnamon Churros "^^<http://www.w3.org/2001/XMLSchema#string>
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