A Chef’s-Eye View

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 back over to Boston uber-chef and guest blogger Ken Oringer for a moment. Following the successful launch of Coppa in December—a collaboration with chef Jamie Bissonnette—Oringer found time for a little culinary getaway to Spain. Here, he explains why the best thing a busy chef can do for his business is get the heck outta town. (more…)

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 back over to Boston uber-chef and guest blogger Ken Oringer for a moment. Following the successful launch of Coppa in December—a collaboration with chef Jamie Bissonnette—Oringer found time for a little culinary getaway to Spain. Here, he explains why the best thing a busy chef can do for his business is get the heck outta town. (more…)

Being a food journalist comes with obvious perks—getting to dine at some of the city’s most elegant spots, hearing about cool new restaurants before they’re even open, and sampling really interesting fare. But sometimes we also get try brand-new kitchen gear, like the new
In the wake of Haiti’s tragic earthquake, local bars and restaurants are rising to the occasion by hosting events to raise money for the devastated nation. Benefit nights at Southborough’s 
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.

Used to be, the organized chaos of a restaurant kitchen was a tucked-away affair, hidden from the view of a paying public who preferred to dine far away from hot burners and splattering grease, thankyouverymuch. If you wanted to see your food being cooked, you’d have to go to a sushi bar or a shrimp-flinging Japanese steakhouse.
The theater district has a new show in town: 





