1st Annual What's Your Beef? Event- Boston Center for Adult Education

Eight of Boston's most talented chefs were each assigned a specific cut of beef to prepare for the event.  Chef Louie Dibiccari prepared a lovely vegetarian dish while Dustin Rennells presented Italian macarons inspired by hamburger sliders!

I'd double booked events on this evening, so I was pleased that the event was well organized and only one to two chefs were stationed in each classroom, thus breaking the crowd up nicely.  The open wine/beer bar was located between each hallway so the flow through was easy.

Chef Michael Scelfo of Russell House served what he does best using his nose-to-tail style.  He served a braciole-esque dish of beef tongue and heart-stuffed skirt steak with roasted tomato, broken crostini, over a spiced-herb puree.

The tender textures were amazing.

Chef Tiffani Faison of Sweet Cheeks served a Southwest meets Asia "street food": Brisket Rou Jia Mo, tender sliced braised brisket and pickle served on soft, warm bread, with a side of spicy hot chili sauce.

Chef Jason Bond of Bondir served  mini corn tortillas stuffed with corn-fed braised beef shanks in a bitter chocolate and rhubarb mole verde.

Chef Jamie Bissonnette had at work on this fabulous short ribs.

Chef Jamie Bissonnette of Coppa presented dashi (Japanese stock) and pickled spruce braised short rib over a warm farro and hazelnut salad.

 

 Chef Ming Tsai of Blue Ginger prepared a tea-smoked beef (sirloin butt) tataki (Japanese-style of pound-tenderized meat of fish) with black garlic pesto and spring pea salad.

Chef Ming Tsai...Focused!

Chef Colin Lynch of Menton prepared a wonderfully tender chilled flank steak with Thai flavors, soybean sprouts, shredded carrots and crushed peanuts.  
He served them in lettuce wraps.

Chef Will Gilson of the soon to be launched Bridgestreet Restaurant served a chuck meatball ground with mushroom, onion, and bacon braised in bourguignon (red wine) sauce.  The flavorful meatball was dressed with a bright greek yogurt, ramps (wild leeks), green onion, and olive oil sauce.

Chef Louie Dibiccari served a cool farro salad with raw asparagus, spring beans, cashews and pecorino.

Ironically, the vegetarian dish was one of my favorites of the evening! 

The dessert station filled with creations by Dustin Rennells.  Italian macaron towers inspired by hamburger sliders!

Close-up of macaron slider. Source: Dustin Rennells' tumbl pic. http://madyago.tumblr.com/

The Gin Bar.  The 24 punch was delicious: Beefeater gin, pineapple, and mint.

I'm hoping What's Your Beef becomes an annual program for the Boston Center for Adult Education!

Update:  Read about the 2nd Annual What's Your Beef? Event, here.