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Photo: Richard Wolak Photos/Flickr
Competition Never Tasted So Good…
TONIGHT at 6:30pm, Gordon’s Fine Wine and Culinary Center in Waltham hosts a Chef Cook-Off between Tryst’s Paul Turano and Andy Husbands of Tremont 647. Guests choose the winner in this Iron-chef taste off as Turano and Husbands race to prepare three courses featuring a secret ingredient. Click here for more information.
Chef to the Rescue!
Steve Johnson, head chef and owner of Rendezvous Restaurant in Central Square, Cambridge, will participate in the Buzzards Bay Swim on July 2nd, an annual fundraiser organized by the Coalition for Buzzards Bay. All proceeds from the Buzzards Bay Swim will go toward the preservation of this coastal environment, including the resurgence of its native shell fishery. If you would like to sponsor Steve Johnson, click here.
A Food Tour of Roslindale
Lester Esser, a personal chef based in Roslindale, is offering ethnic and artisan food tours of the area on Saturdays in July and August. These guided tours last three hours (10am-1pm) and include stops at the Roslindale Farmers Market, as well as at European-style bakeries, Greek, Mexican and Lebanese markets, an Italian butcher shop, a gourmet cheese shop, a Halal butcher, and a boutique wine store. Phew! The next tour is July 9th. For more information, visit Lester’s website.
A Backyard Ocean
How about a farmers market of the freshest seafood summer in New England can offer? Starting at 5:30pm on July 9th, guests can shop for local fish, oysters and lobsters at the garden outside the Chillingsworth Restaurant in Brewster, MA. Afterwards, stay for a multi-course dinner prepared by chef Nitizi Rabin featuring the market’s seafood and other local summer produce. Call 508.896.3640 to reserve a spot at dinner. For more information click here.
Young Gourmands In the Making
A new “foodie club” has exploded at the Amesbury Public Library. Guests prepare sushi and gluten-free treats, and taste high-end chocolates and cheeses. But the members are a lot younger than you’d think! The club, for students 12 and under, develops the palate and stimulates culinary conversation. Learn more about participating here. Continue reading