By: Katherine Brooks A few weeks ago, chef Will Gilson of Garden at The Cellar sent an email that read: “…my mother, Jodie Gilson, lost all of her greenhouses under the weight of the snow that has fallen over the…
MONDAY Sibling RivalrySous chef Jamie Braden has joined the weekly brawl against chef David Kinkead at this South End restaurant’s weekly Fight Night, in which two chefs go head to head with different interpretations of the same ingredients. The lineup…
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…
You’ve been known to hit the road to hear your favorite musician, so why not pound the pavement to find your favorite chef? Recently, some of Boston’s culinary movers and shakers have packed up their knives and gone to new…
Call them the flavored vodkas of the aughts: brandy, tequila, and other stiff spirits steeped for several weeks amid seasonal fruits. Harvest‘s Blue Lemonade is a blend of blueberry brandy, homemade limoncello, and lemon sour; the restaurant’s Fountain of Youth…
Down:2:Earth’s Sustainable Living Expo April 3, 5-9 p.m. Hynes Convention Center The event kicks off with a “Local Bites” Preview Party featuring chefs, food producers, and wineries from the Boston area that are making culinary steps in the right direction:…
Close on the heels of the spring thaw, wild leeks, or ramps, are popping up in woodlands around the region, long before herbs, asparagus, and lettuces show their faces. Ramps look like little scallions with wilting leaves, but their frail…
• Abe & Louie’s Before you spend $35 on a steak, ask a few questions. That’s part of the fun at Abe & Louie’s, where the waiters sing the praises of dry aging and expound upon the flavor of New…
Sometime during the past 10 years, bread baskets took a turn for the fancier. Baguettes with foil-wrapped pats gave way to carbo-copias like Rialto‘s generous mix of olive-rosemary focaccia, Tuscan rolls, and grissini. Now, with profit margins shrinking and flour…
When I was in college, a friend of mine had a class in the Agriculture school called Meat Science, and his textbook was a brilliant tome called The Meat We Eat. And for some reason, I couldn’t get that four-word…
