Flavors of Fall Event, Regatta Bar, Cambridge, MA

12 Restaurants participated in the 2012 Flavors of Fall, presented by BostonChefs.com held at Regatta Bar in the Charles Hotel, Cambridge. 

Proceeds benefited Cambridge-based organization, The Possible Project which "utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience."

Stuffed but still posing :0)

People of all ages can enjoy good food.  This cute baby proves you're never to young to appreciate fresh herbs!

 

Noir Bar

Noir Bar served two remarkably, simple seasonal 'tea punch' cocktails

Belly Wine Bar served amazing lamb Merguez cooked table side and served with a creamy aioli.

Lamb Merguez: spiced so perfectly that the aioli was a bonus.  They really stood well alone!

Belly Wine Bar also served tender braised tripe with which chef seemed to have a love-hate relationship.  The offal awful smell while cooking is well worth the end product!

Harvest served tender Cavatelli with silky butternut squash and delicious housemade chicken sausage & sage.

The cavatelli by Harvest

Upstairs on the Square served apple chip with quince and duck proscuitto.  Unfortunately, I missed out on this dish.

Rialto:

Pumpkin ravioli with pork shoulder ragu

 Bergamot:

Chef Keith Pooler

 

Chef Keith Pooler's Pollock ceviche with sweet potato and Peruvian Corn

 Garden at the Cellar:

Chef Brandon Arms' Pork Cromesquis with red kuri squash, brown butter powder, vadouvan, and roasted cauliflower

Loved the crunch on the cromesquis (a French hors d’oeuvre of deep-fried, battered pork) and I am becoming quite a fan of brown butter powder too!

Russell House Tavern:

Local rabbit terrine, pistachio shortbread and currant mostarda

Amelia's:
I didn't get to sample Amelia's Tratorria's root vegetable and wild boar stew with house rolled potato cavatelli.

I also missed out on Henrietta's Table house smoked duck on pumpkin bread with cranberry chutney.
 
West Bridge:
The s'more were too sweet to distiguish the layered flavors.  The presentation however was unique and beautiful.

 
 Sandrine's Bistro served a maple creme brulee.

Beer and wine were served as well.

All attendees received some great swag bags with EVOO, an etched glass, certificates, etc.