Taste Boston 2012
Restaurant I want to try ASAP: Artisan Bistro -I’ve walked by, even stopped in once but the bar was too crowded. But I loved the bar menu, ambiance and location.
Crispy Glazed Seetbread, Duck Confit, Butternut Squash Mousseline
Dish I’d Definitely Order Again: Russell House Tavern - I must be on a rabbit kick. While this one wasn’t quite as good as the version at Farmstead Table, it was easy to eat and just one of these rich creations to get all of the satisfying flavor.
Rabbit and Parsley Terrine, Pistachio Toast and Currant Mostarda
Okeechobee Shrimp, Slow Cooked with Asian flavors
Chef I’d most want to hang out with: Leah Dubois at The Biltmore and Local 149 - Not only was this sandwich pretty tasty, you can tell that Chef Leah loves her job, and her passion for is evident in her fun, comfort food with class style.
Duck Club wth Housemade Focaccia
Most Talked About: Journeyman. I swear I heard people whispering about the foie gras ice cream since we arrived. Besides, who doesn’t like to watch a chef with a blowtorch. My taste buds have fixed feelings about four gras, but I enjoyed the creamy texture of this salty and savory ice cream.
Foie Gras Ice Cream with Hazelnuts and Matsutake Mushrooms
Best Scallops: Smith & Wollensky (featured picture) – Many stations featured scallops, but Chef Matthew Kings were the stand out. A beautiful sear with an unexpected “turf” of braised beef.
Lin’s Favorite: Asana – Another scallop plating, this time in sashimi style that was a delicious as it was beautiful.
Bay Scallop Sashini with Bacon Vinaigreet with Togarashi Kale Chips
Jon’s Favorite: 80 Thoreau – Another place on our list, the grilled sirloin was just another affirmation that we need to get to Concord.
Duo of Beef – Crisp Cigar of Bulgar and Braised Beef, with Grilled Sirloin and Sunchokes
Lin’s Favorite: Chris Olds (Park) - I do not often order tequila drinks, but the ones I’ve tasted recently have been so well-balanced that I’ve really enjoyed them.
Jon’s Favorite Cocktail: Josh Taylor (West Bridge) - This should be no surprise, with Bulleit rye as the base spirit.
Captain Bruce, with Bulleit Rye, Pimm’s, mint-ginger syrup, fresh lemon and soda
Other restaurants in attendance:
Formaggio: Comte Marcel Petite Qualite Forst Sand Antoine
Tremont 647: Tasso Ham with Apples and Peanuts
Trade: Smooth Pumpkin Soup with Pickled Apple and Toasted Pumpkin Seeds
Post390: House-Smoked Salmon, Garlic-Chive Goat Cheese, Jalapeno Jelly
Neptune Oyster: White Beans with Calamari (official description not listed)
Alma Cove: Shrimp and Garlic Risotto with Crispy Shallots
Assortment of Dessert
I’d say that Taste Boston was another success hosted by Boston Magazine, and truly hope that a significant amount of money was raised for the Greater Boston Food Bank as we approach the holiday season. If you are into the Boston food scene, or just want to help a good cause, Taste Boston is a great showcase and reminder of the tremendous talent you can find in our city.
We attended Taste Boston with complimentary press tickets; all opinions are our own.
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