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House Guest | Featuring 47 Raymond Street & Jennifer Freedson of Chive Catering

DSC_1825A story of creation sits on a quiet, leafy, serene setting, grandly speaking to philosophy, and design for its beholder. Its contents take us across the globe, to a Scandinavian practice. Its mailbox reads 47, seen along Raymond Street.

Here, within the highly desirable neighborhood of Avon Hill in Cambridge, internationally noted Icelandic architect, Bjorn Skaptason, has innovatively re-imagined this 19th-century classic as a work of arta haven for modern living.

Although its walls were built upon one of the most historic and iconic towns in New England, surrounding them is shrubbery to preserve a different type of prestige than the coveted Harvard-aged colonials. Within them, a feeling of transport evokes. A staple of a culture sinks in.

Featured in many design publications, reflecting values of naturalism, simplicity and creativity placed on daily life in Icelandic culture, the home creates a contemporary oasis with an interplay of space and light, emphasizing clean lines and monochromatic tones grounded by walnut and granite floors. It is believed by those on the distant green island that through this structural concept, the natural outside world can seep through, become absorbed and provoke, seamlessly.

This autumn, the masterpiece sprouted a new stem in its landscape, and its name is Chive.


Become inspired by the ways that this architectural feat continues to strike awe and delight, by following the journey taken within it by Jennifer Freedson, co-owner and contributing chef of Chive Catering-a local business driven to curate memorable events rooted from culinary intent.

In a space where minimal distraction meets bolded details, the home appears in blacks and whites, specks of art, dark woods and bright lights. Jen caught a glimpse of the kitchen as she viewed the property online before visiting as a guest-chef this past October. But, she was surprised once inside the modern marvelthere was something about that sense of warmth she felt.


Although I can be attracted to clean and simple means for living, spaces within those themes can sometimes seem cold, stark, or uninviting. Immediately upon entering the doors of 47 Raymond, I felt a calm, inviting ambiance. This space felt not simple, but intentional, and had a thread of connectivity through its design structure and elements.

It may come as a dual surprise to hear how magnetically she fixed upon the powerful depth and showcase of lighting in the home-after-all, she is a woman of business and artistry driven by food.

The natural light pouring into the kitchen made me feel like I could not only stay in that space for a long period of time, but that I wanted to, she described while commenting on the vital consideration of light when curating any food and wine event. The open windows brought nature from the outside in, and the minimalist setting supported that illustration. This combination made me feel not alone in this open kitchen, and rather completely emerged in my craft

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Within the home, illuminated through the wide window panes Jen spoke of, contrasts of darks and lights peppered with abbreviated pops of colors. It was not exactly curious to see her first plate leave the kitchen which captured the the pairing of deep, marbled grapes and a soft white brie cheese, glazed with a shiny geometric design made of wild honey. Mother natures reminder sprawled through waxy green leaves and a wink of red berries.

The early-evening dinner prepared by Jen thoughtfully integrated Scandinavian staples with the organic ingredients vitally sourced here in New England. Radiant in the glow of tiered candles, shaded lamps and window panes, gaze fixated on the the main course: halibut tartin. While the Icelandic fishing industry highly inspires cuisine in its culture, along with cultured milk, root vegetables and rye breads, the plated creation in Cambridge mindfully frames a local fish, dressed with creme fresh and sliced beets upon a grainy, elegant toast.


Respect for and contribution towards local sustainability is one of the valued relationships that the team at Chive holds close to its core. Sourcing locally from choice farmers is important to their overall goal in producingmemorable products and services for their clients. And that only explains half of the framework in their works missionthough each and every project, a thorough audit of space is noted so the team can optimize the atmosphere, carried out with plans for light installation and sound applicationevery aspect of the event must become magnified for the team to feel they have delivered a success. As Jen commented while in 47 Raymond Street, when a design is elevated, created well with all of the senses in mind, the space becomes more approachable. It becomes alive. An experience or event motivated by food is truly at its height when all of the senses are harmoniously combined.

Jen and co-owner Lindsay Wishart base their business out of Beverly, MA and have been providing sustainable event design and catering in various locations for many different types of celebration. Approaching each entertainment opportunity, they carry with them the promise of thoughtful design, integration of natural decor, honest food, and zero waste by time the plates are cleared and the lights go dim.

Visit chive catering online at


For more information about this property visit explore more content published in our Fall Collection Magazine,click here.

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