This is the second in a series of columns profiling local chefs and restaurants. In the almost-year since Nourish opened, it has strived to be environmentally conscious and use locally-sourced products its dishes. The restaurant also aims to appeal to all eaters – from those who show up for the tofu and daily greens, to the diner who wants a burger or plate of ribs. Owners Karen and Kevin Masterson, whose previous endeavors include Tennessee's BBQ and Big Fresh Cafe in Framingham, envisioned Nourish as a place where varying appetites can be satiated, while providing an appealing and community…

This is the first in a series of columns profiling local chefs and restaurants. His experience ranges from cooking at restaurants in Massachusetts and Maine, and being the personal chef for the commanding general of the 1st Marine Expeditionary Force during Desert Storm. And now, chef Adam White is at the helm of Lexx restaurant's kitchen, where he's been for two months, much to the pleasure of owner Don Rosenberg and managing partner Chris Bateman. "He's brought a lot of culinary experience," Rosenberg said. "He's creative – he's given us a new way of pressing the envelope, getting more …