5 Courses, 5 Places, 1 Night w/ 8 People!
To Boston or Bust!
Yes…it’s that time again. I am on a mission to one of my favorite cities to taste and toast the town. What better way to see Boston then by taking a Culinary Safari with a great group of locals. Here’s the plan….
The adventure begins at 5PM sharp on Wednesday 4/27 just minutes after I hop off the train from NYC. Speaking of which, there is nothing like going 150 mph up the North East corridor..well I guess there are a lot of things, but you get my point!
Course 1: Amuse Bouche
- Where: o ya (5p-5:45p)
“Feels like a speakeasy, looks like a spread in a design magazine, and serves as a temple to perfect, pricey sashimi and sushi.” – Boston.com
- Seared Petit Strip Loin w/ potato confit
- Scarlet Sea Scallop
- Scottish Salmon
- Grilled Sashimi of Chanterelle & Shitake Mushrooms
Course 2: Raw Bar
- Where: B&G Oyster (6p-6;45p)
“With its pearly gray walls and open kitchen, this is more than a fancy clam shack: Master oyster schuckers serve up the best varieties, which change daily depending on what’s fresh” – Boston Magazine
- 75 oysters (shucker’s choice!)
Course 3: Pasta
- Where: Stella (7p-815p)
“The latest buzz (in Boston) is about Stella! In a town where many restaurants shut down by midnight, it is a testament to SoWa’s hip factor that Stella’s kitchen is open until 1:30 a.m.” – The New York Times
- Linguine / asparagus cream / poached egg / truffle / thyme
- Orecchiette / chile flakes / sausage / cured tomato
- Stella Homemade Gnocchi / tomato / basil / reggiano
Course 4: Main Course
- Where: Mistral (8:30p-9:30p)
“The food, service, and energy have never been better. The service, always top-notch, is now flawlessly gracious, confident, and friendly—a fine balance that takes time to master. And the patrons? Simply put, they’re hipper and sexier than ever.” – Best of Boston
- Dover Sole Meuniere w/ lemon & capers, saute of spinach and onions, fingerling potatoes
- Half “whole roasted” duck with wild mushroom risotto, dried Wisconsin cherry gastrique
- Roast rack of Colorado Lamb, gratin dauphinoise potato, haricot verts & carrot roti
- Seared Foie Gras with confit of duck in brioche, Wisconsin dried cherry gastrique
Course 5: Dessert
- Where: Eastern Standard (9:45p – TBD)
“The bar area and red banquettes are filled most nights with Boston’s power players (members of the Red Sox management are known to stop in), thirtysomethings, and students from the nearby universities all noshing on raw-bar specialties and comfort dishes.” – Fodors
- Pumpkin Crème Brulee
- Butterscotch Bread Pudding
- Chocolate Hazelnut Terrine
- Three Artisanal Cheeses
So that’s the plan and THANKS to Culinary Captain’s Jon Hwang and Yael Glosser of Boston for being the spearheads to this progressive New England dining experience!
Stay tuned for pics and video in real time as well as post Safari recap! I can’t wait to take my first my bite!