15th Annual Chefs in Shorts Event @Seaport Hotel/World Trade Center Boston

  I didn't get a great pic of this awesome projected image.  Credit: The Boston Foodie

What a wonderful event!  Even after torrential rains and residual drizzle, I'd say it's one of the best events I've attended outdoors in some time.  We'd experienced an unusual heatwave, so the rain was welcomed, I'm sure, by many!

Proceeds support Future Chefs whose mission is below.

"Future Chefs prepares urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field and supports them in developing a broad base of transferable skills as they transition into the working world."

It was great meeting the young culinary artists.  They worked the event with great enthusiasm and really seemed to enjoy themselves!

Over 40 chefs/restaurants participated!

My lovely friend & assistant for the evening Jessenia and I

Mela Modern Indian Cuisine

Chef Ranveer Brar prepared a delicious Chicken Dosa.

Time to make the crepes!

Spicy Chicken Dosa!

Future chefs at the Mela table preparing the dosa!

Rosa Mexicano

Chef Darren Carbonne served up Rosa's famous guacamole (made table side in the restaurant) and a pulled pork taco.

Rosa Mexicano's table

Rosa Mexicano's guacamole, chips, salsa verde, and pulled pork taco.

Jerry Remy's

Chef Jackie Kelly served a Chicken Soffrito.  The best part of the dish for me was the charred pineapple relish.

Chef Jackie was not at the table during our visit, but this gentleman was a lot of fun!

Haru

Haru is one of my favorite places to hang in Back Bay. Chef Alex Aratake has real talent!  He served tender, grilled teriyaki rib eye with a jalapeño sauce and grilled curried cauliflower!

Trina's Starlight Lounge

The talented Chef Suzi Maitland prepared a wonderful pork slider topped with mango slaw!  I loved it!  The pork was cooked table side on an open grill and was so tender with flecks of fresh ginger that really stood out.
It was also her birthday!

Attendee Anthony Riviera, from Back Bay by way of Chicago said,  "The pork is good.  Not dry but very juicy! You can't go wrong with pork!  Mango sauce is a bit of a gamble because I normally don't like mango, but THIS I LIKE!"

I also enjoyed chatting with Chef Suzi's sister visiting from Chicago. I can't wait to receive her recommendations for my next trip to Chicago in a few weeks!

Bambara Restaurant
I just remembered that I meant to ask Chef Jay Silva if he was familiar with my favorite rum in Turks & Caicos that bears his restaurant's name :0)

Me and Chef Jay Silva of Bambara

Chef Jay served beef short ribs braised for 12 hours with Peruvian peppers (which I am now obsessed with since my recent trip to Vancouver---of all places), glazed onion and beer.  The ribs were then finished on the grill over high heat for carmelizing.  They were topped a mango-pineapple chutney.  Very good!

Chef Jay also shared that buys from local farms and fishermen.  He gets his lobster from Snappy's out of Scituate where Larry Trowbridge and partner Chef Adam Fuller provide fresh, locally-caught seafood!

Jay's Sous chef extraordinaire!

 ArtBar

Chef Brian Dandro served a wonderful amuse-bouche of five-spiced grilled shrimp, lime zest and panna cotta with salsa on a French baguette!  I wish I had a better picture to share with you all.

 

Summer Winter Restaurant

Me and Chef Podolski with a cameo by the tasty taco!

Chef de cuisine, Todd Podolski served a taco stuffed with braised beef brisket topped with habenero bbq sauce and creamy queso fresco.  The sauces (sold in the restaurant & online) were amazing and on display as was owners/chefs Mark & Clark's cookbook!

Sofra Bakery & Cafe

Sofra offered an amazing goat gyro.  The goat's meat was smoked, braised, and shredded; seasoned with beautifully and topped with a perfect tzatziki sauce and pickled red onion.  The mini pitas were dusted with cumin.  It was an amazing dish.

Goat gyros

 Future Chef Kency Mondesir, Chef de cuisine Scott Ryan, and me

I was super impressed with Future Chef Kency!  Not only did she land from a cross country trip just hours before the event, she was intelligent, friendly, and enthusiastic.  I can't say I would have been able to pull that off!

Legals Seafood Test Kitchen

Chef Patrick Keefe, Culinary Director at LTK presented a lovely, moist yellow fin tuna burger.  It was accompanied by black rice salad with asiago cheese, carrots, whole peanuts and grains.  It was a wonderful crunchy contrast to the tuna burger.

Temazcal Tequila Cantina

Chef Todd Hall prepared an amazing clay-roasted whole turkey! It was quite a treat!

Whole turkey encased in clay!

The clay is from Arizona and the turkey is roasted inside for 4-5 hours!  The clay really does help the bird retain all juices.  The turkey was then sliced and placed on a tortilla topped with mole, shaved cabbage, and sliced radish.

Turkey after the clay has been cracked

I also enjoyed a grilled salmon taco topped with salsa verde and toasted coconut!  It was fantastic!

David (an attendant) from South Boston said, "It's very moist and balanced.  The spicy sauce was very good!"

I really enjoyed this event.  Next year, I hope to try many more samples!  

A great cause with good food makes this foodie VERY happy!