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 The Blue Room: Gougeres with Saussison Sec, Fig Jam and Vermont Butter and Cheese Goat Cheese
From Athans Bakery: Ouzo Truffles and Baklava
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 wheatberries
From 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 Hammersley's Bistro: Chef Hammersley cooked Grilled Duck with Spring Vegetables, chickpeas and wheatberries
From 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.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.
For more information, ways to donate to Share our Strength and more details about upcoming events, just click here.
It was so great seeing you at Taste of the Nation!
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