Monday, April 25, 2011

Share Our Strength's Taste of the Nation Boston, 2011

On Thursday, April 14th, The Annual Taste of the Nation/Share Our Strength Event took place at the Hynes Convention Center. As I wrote about here, this event is another opportunity, like Taste of the Back Bay to try wonderful dishes and contribute to a fundraiser.

My favorites bites of this event?
From Erbaluce: Salmon Cured with Fresh Rosemary and Orange Zest and Served with Pink Peppercorns on Treviso Radicchio
From Craigie on Main: PB and J Hobnob Cookie with House Made Plum Jam
From the South End Buttery: I loved their Spicy Chai Shakes (vanilla ice cream and their own Chai blended together), though they also had yummy Signature Chocolate Cupcakes with Coffee and Mocha Frosting

From Neptune Oyster: 3 wonderful oysters: Kusshi from the West Coast, Peter's Point from Dennis and Mayflower Point from Onset.
From Whole Foods: Smoked Smelts and Sardines with Pearl River Caviar and Salmon Roe
From Taza Chocolates: A few new yummy flavors: Orange, ginger and a chiptole chili chocolate (though the salty almond remains my favorite!)

From Clink: Chef Margate prepared Baby Octopus with Salsa Verde and Torched Salmon with Cucumbers and Shisho
From Hammersley's Bistro: Chef Hammersley cooked Grilled Duck with Spring Vegetables, chickpeas and wheatberriesFrom Gargoyles (and soon to open his own restaurant), Chef Jason Santos created a Lychee Orange Blossom Sorbet that was served with coconut foam and lavender milk. The catch: The Chef encouraged you to start with a "Buzz Bud" or the bud of the sancho chili plant.
From Taranta: Lamb Tamalito that were incredibly tender as they were made with fresh corn (rather than masa)

And, without a picture, but so good: From Rialto: Salt Cod on Crisp Potato Chips with Spring Vegetable Salad

Other great bites included...From Abbey Park: Tuna Tartare with a Mango Miso Vinegreette and Toasted Sesame

From Kickass Cupcakes, many, many cupcakes.

From L'Espalier: Goat Cheese Panna Cotta with Sweet and Sour Rhubarb Foam

From The Blue Room: Gougeres with Saussison Sec, Fig Jam and Vermont Butter and Cheese Goat Cheese
From Athans Bakery: Ouzo Truffles and Baklava

From Cambridge Culinary School: A range of pastreis and orecchiette with spring Ramps and Sweet Peas in a Lemony Mint Pesto Garnished with Pancetta Chips

From the Oak Bar: The Copley Serenade with Organic Gin, fresh lime juice, fresh mint, raspberries and ginger ale.

From 606 Congress, Chef Gracia made a light asparagus foam that was unique.

For more information, ways to donate to Share our Strength and more details about upcoming events, just click here.

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