50 Best Restaurants: The Matchup at Dante's Sausagefest
One of our favorite annual events at Cambridge restaurant Dante — besides the killer Fourth of July party on the patio, naturally — is the fall cook-off they hold outdoors. An invitational competition that has chefs from all over town whipping up tasty lowbrow fare, it has an ever-changing theme; the past several years have seen a Ball Brawl (meatballs), the Slurpdown (soups and stews), Ravioli Rumble (guess), and Nine Chilis of Hell (spicy!).
This Sunday’s Sausagefest will no doubt be one for the books. A few weeks ago, we asked Dante to name his favorite takes on tube meat around town. Now we have the scoop on some of the actual entries for this year’s showdown. Here’s a preview:
The dish: Duck confit & duck sausage kim chi ji gae, a stew with duck confit, sausage, homemade kim chi, rice gnocchi, mushrooms, tofu, and spinach.
The competitor: Damien DiPaola, Vito’s Tavern
The dish: ‘Bruzzese sausage nachos, a pile of freshly fried chips layered with black beans, melted Velveeta, shredded cheddar and Jack cheeses, crumbled sausage, and jalapeno slices, served on an “Italian flag” of guacamole, sour cream, and house-made pico de gallo.
The competitor: Anthony Caturano, Prezza
The dish: Creamy polenta with tomato-braised sausage, topped with and salty pecorino.
The competitor: Brian Poe, Poe’s Kitchen at the Rattlesnake
The dish: House-made sausage filled with spicy chilis and cooked in a jalapeno, chanterelle mushroom, and IPA broth.