Food innovation lab, Chew, recently moved from their cozy space in Central Square, Cambridge to a state-of-the-art facility located in the heart of Fenway on the third floor of 1255 Boylston Street. They celebrated with a launch party on March 30, 2017, where Chew’s team of Chefs & Food Scientists designed and prepared the party menu. Some bites included: A stunning carrot cake created by Chef Thiago Silva with the help of Chew’s pastry and chocolate team, Shanghai-style pork dumplings with black vinegar by Chef David Yusefzadeh, cocktails prepped by Chew Food Scientist Adam Maxwell, and citrus crudo prepared by Chef Amanda Rumore.
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