We had the pleasure of cooking for Antoinette Bruno and one of her assistants (Katherine) this afternoon. Antoinette is the editor in chief of Starchefs.com, one of the industry's leading online culinary magazines.
The reason for the visit was I was nominated for the 2009 Boston Rising Star awards.
"Rising Stars are up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary American dining scene. They have strong, compelling culinary philosophies, are able to see beyond the four walls of their restaurant, and are committed to fostering a culinary community by sharing their knowledge with fellow professionals. Ultimately, creativity, ambition, exquisite presentation and, most important, delicious food wins a chef the designation of StarChefs Rising Star. They are the future of American cuisine."
The menu we served today was 95% local & sustainable.......
New England Striped Bass Crudo & Live Taylor Bay Scallop Ceviche
baby fennel, orange, fennel powder and smoked paprika
Shaved Asparagus Salad
caper vinaigrette, Iberico ham, fiddlehead tomme, hearts of fire
White Vanilla Gazpacho
almonds, roasted garlic, grapes, roasted chanterelles, extra virgin olive oil
Pork Belly “Cuban”
blueberry mostaza, pickled green apples , crispy pork skin, manchengo foam
Steak Frites en Sous Vide
compressed Wagyu skirt steak , piquillo pepper & green olive relish, truffled frites