Chefs in Shorts

On 7/20, the Seaport Hotel’s annual tribute to barbecue drew more than 500 people to sample the spicy wares of 25 of Boston's top chefs. Proceeds benefited the Greater Boston Food Bank. Photos by Christina Caturano. benefited from this year’s party on the lawn of the World Trade Center’s Eastport Park. More than Hotel executive chef Richard Rayment went for an Argentine barbecue with churrasco beef grilled on sword skewers and served with chimichurri, a South African pesto sauce. His pastry chef Krista Kern grilled mangoes and nectarines and sereved them with an olive oil gelato on walnut shortbread. The Langham Hotel’s Mark Sapienza served hamburgers with goat’s milk cheddar cheese and Kobe beef hot dogs. Scheduled for Friday, June 23rd, the ninth annual Chefs in Shorts is fast approaching – and what better way to spend an evening, strolling around the Eastport Park at the Seaport Hotel sampling fare from twenty or so of Boston’s top chefs. This year’s event, which runs from 7:00-9:30pm, benefits the Greater Boston Food Bank and their efforts to end hunger in eastern Massachusetts. Some of the chefs heating up the coals for this year’s summer-in-the-city outdoor barbeque include Andy Husbands of Tremont 647, Rachel Klein of OM, Anthony Dawodu of 33 Restaurant & Lounge, Mike Geldart of Sel de la Terre, Katherine See of Kingfish Hall, Nick Terrafranca of 28 Degrees, Mark Sapienza of Cafe Fleuri and Julien at the Langham Hotel, Chris Parsons of Catch, Jeremy Sewall of Lineage, Toby Hill of the Eldredge Room and, of course, host chef John Merrill of Aura at the Seaport Hotel. Tickets cost $60 each and are available through the Seaport website, or by calling 617.385.5955. - posted: 06/23/2006 -