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HOW2 THROW AN EXCELLENT HOLIDAY PARTYPosted by admin on 12/22/2009 at 1:51PM | No Comments
 Seared duck breast on wild rice pancakes Reading a recipe isn’t the same as taking a lesson from a trusted source. Sure, the food might taste okay, but as for its curb appeal, maybe you could do better? This week while you’re planning your holiday party, take advantage of these video tutorials from our friends at how2heroes. Local chefs and bartenders demonstrate how to expertly create appetizers like bacon-wrapped dates and seared duck breast on wild rice pancakes. READ MORE |
NEW YEAR’S EVE EATSPosted by admin on 12/22/2009 at 12:27PM | No Comments
Industry Vets in Limbo We’re all wondering what’s next for chef William Kovel of the Four Season’s extinct Aujourd Hui. And what of mixologist Tom Schlesinger-Guidelli, formerly of Craigie On Main? Their futures are uncertain, but for one night only, the two will pair up to host a party in the former Great Bay space. They’ll be toasting 2010 over passed appetizers (mushroom strudels with black truffle, duck and almond pisillas), gnocchi and panini food stations, and custom cocktails and sparklers. Hmmm… Dec. 31, 8 p.m., $95 (includes food, champagne toast, one cocktail, and passed cocktail flights-cash bar thereafter), 500 Commonwealth Ave., Boston. For tickets, call Abby Shoolman at 617-532-9100, or email her at abby.shoolman@gmail.com. READ MORE |
PROVENCE TOWNPosted by Donna Garlough on 12/16/2009 at 10:52AM | No Comments
And then, finally, a new trend starts to emerge from the sea of mac and cheese: Judging by this winter’s additions to the restaurant scene, it seems Provençal cuisine might be the city’s next big thing. Bistro du Midi, which opened last month in the tony Heritage on the Garden building, is named for the Midi region in southern France, and chef Robert Sisca plays up the seafood, fresh herbs, olives, and vegetables signature to the area’s cuisine. After a lovely dinner of pan-fried halibut with chickpeas and golden raisins capped off with a dessert of rosé-poached pears, we thought, yes. After months of eating pork belly and braised short ribs, this light, fresh stuff is just what we need. READ MORE |
CATCH THIS: CHEF CHRIS PARSONS COMPETES FOR BOCUSE D’OR SPOTPosted by Donna Garlough on 12/9/2009 at 10:46AM | No Comments
 Photo courtesy of the James Beard Foundation. This week the Bocuse D’Or USA Foundation released the list of 12 semi-finalists who will go on to represent the States in the 2011 competition, which is kind of like the Olympics of the food world. And guess who’s on it? None other than Chris Parsons of Winchester’s Catch restaurant. READ MORE |
FIRST BITE: SYMPHONY 8Posted by Donna Garlough on 12/9/2009 at 10:24AM | No Comments
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BOSTON GETS MO’ FRO-YOPosted by admin on 12/9/2009 at 8:48AM | No Comments
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RESTAURANT NEWS ROUNDUPPosted by admin on 12/2/2009 at 7:55AM | No Comments
 Chef Tony Maws of Craigie on Main. Photo by Keller+Keller. A Chowder quickie on the Boston dining scene. Tom Schlesinger-Guidelli, bar manager of Craigie On Main and Best of Boston 2009 Mixologist, is moving on at the end of ’09. Rumors are swirling on Chowhound, with some saying his next stop may be the new W Hotel or even Coppa (which has yet to open, by the way). There is absolutely no confirmation of either as of yet. And yes, we’re getting very impatient (regarding both)! |
A CHEF’S-EYE VIEWPosted by admin on 12/1/2009 at 3:16PM | No Comments
At Chowder, we do a lot of the talking (and eating, but hey—it’s our job). So we thought we’d hand over the mic to a chef for a while—and who better than Ken Oringer, whose five Boston restaurants (Clio, Uni, Toro, La Verdad, and KO Prime) are among our perennial favorites? But while this culinary icon has earned plenty of accolades both local and national (see: Iron Chef honors, a feature in this month’s Food & Wine, etc.) he’s the first to say that restaurant success doesn’t come easy. Case in point: Coppa, the South End enoteca that he and co-owner Jamie Bissonnette were scheduled to open in September, but which was waylaid by major construction delays and fire inspections. (It’s currently due to open this weekend.) Here, Oringer muses on why it’s worth all the headaches. READ MORE |
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Celebrate the end of ’09 (thank God it’s over!) with our abbreviated collection of restaurant parties around town. Because you should put a little something in your belly before toasting to 2010. And yes, there will be food!
Once upon a time, Boston had small plates. Then came upscale regional Italian, the “urban brasseries,” the hyper-local and seasonal menus, and then what feels like an interminable flood of comfort food.
The Hub has seen a rash of new restaurant launches in the last month, headlined by the Back Bay’s 
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