Boston Bites Back: One Night. One City. One Fund. One Hundred Chefs = $1 Million (My Final Foodie Event as a Boston Resident)

"A chef-inspired event to raise over $1 million for The One Fund. Brought to you by Ming Tsai, Ken Oringer, the Boston Red Sox, Governor Patrick, Mayor Menino, and ARAMARK. One night only. Food from up to 100 chefs. May 15, 2013 from 6pm-10pm. At Fenway Park." -www.bostonbitesback.org

NOTE:  Silent auction items will continue to be open for bids until May 31st!

One hundred chefs donated their time and extraordinary talents at Fenway Park to raise $1 million for The One Fund which benefits the victims of the April 2013 Boston Marathon bombings.  Tickets were reduced to $100 from $200 a few days before the event in an effort to attract more attendees. 

Amazing food, amazing venue, good times!

Below are snapshots of the food-mania philanthropy!

The evening of May 15th was both joyous and somber at the iconic Fenway Park.  Foodies gathered to do what they love best -EAT- though in honor of those that were affected by a terrible tragedy in our city.  There was still joy in the giving back, sharing, reclaiming our "happy" and the fellowship.

Of course Island Creek Oysters graced us with uber fresh oysters and accompaniments.  

Erika enjoying a beautiful bivalve!

 Davio's tender, moist potato gnocchi are always amazing!  Here, they served them with a meaty, saucy, perfectly seasoned bolognese.

The Fireplace's crispy pork belly and asparagus fritters with fresh pea puree and kicking horseradish cream

Gotta love Chef Jim Solomon of The Fireplace in Brookline.  Check out a few other reviews I've written about the establishment an chef's talents! Here and here.

House of Blues- Shrimp, andouille sausage, and creamy grits

Tavern Road's Chef Louie DiBiccari's sausage with shaved fennel and microgreens

Prezza- tender grilled lamb, pickled mushrooms, braised broccoli rabe

One of my favorite kitchen magicians in Boston is Chef Mike Stark of Toro!  Chef Mike grilled lovely, succulent foie gras for Boston Bites Back.  It was amazing!

Image by Bella Bella Gourmet Food (Facebook page)

Grilled foie gras with rhubarb "chutney" and microgreens

Cafeteria Boston served shrimp ceviche and funky sunglasses!

Shrimp ceviche with red and orange peppers, onion, avocado, cilantro, fresh lemon and lime served with tortilla chip

The crispy layers of roasted baby artichoke with kale and topped with shaved Parmesan was a real palate pleaser.

The Seaport Hotel gave us pure seasonal freshness with their Summer Lobster Hash with generous bits of lobster claw and tail, crisp, vibrant veg (peas, corn, onion, and peppers) and tender potato. I was disappointed that we didn't get the quail egg listed on the menu, but with the hefty serving of lobster and other fab ingredients, I soon forgot about it!

Babbo Enoteca- Lonza with pickled ramps and pecorino

Artisan Bistro (Ritz-Carlton) - Chicken slider with pepper jack cheese

Last thing I was able to fit in my belly, but certainly not least, was New England Soup Factory with their amazing personalities and even more amazing soup!

New England Soup Factory Chefs- Marc Galette, Daniel Raste, and Paul Brophy

What a night to raise money for the affected citizens of the Boston Marathon bombings, spend some time at Fenway Park, say "see ya soon" to a number of my favorite chefs in the city, and stuff my face!  Score!

Bacco's Wine & Cheese: A Place Where Tastings of Fine Products are Neverending

Bob Bacco runs one of my favorite specialty shops in Boston!  In the mood to sample and purchase a few new things?  Cheese, wine, or spreads?  Syrups, jams, breads?  Head over to 31 St. James Avenue in Back Bay to satisfy your curiosity and cravings!

I've been a patron of Bacco's Wine & Cheese for a couple of years.  Their daily wine tastings alone are worth the visit as there's always a professional available to teach a thing or two.  I've gone for their Bento boxes which feature various, ever changing cheeses, outstanding selections and cured meats, and fresh sandwiches, etc.  Bacco's has also been my one stop shop for caviar, cheese, bubbles, and crackers for girls' weekends on the vineyard (click here) and is surely a favorite stop on one of the local foodie walking tours in Boston (click here).

Before my big move from Boston, I stopped by Bacco's to sample a few products, including - jams, mustards, preserves, and caramels.  

Susanna served up some real gems.

American Spoon, winner of the 2012 Good Foods Award, makes brilliant preserve products.  On this particular day, we were able to sample the strawberry rhubarb preserve with its sweet and tangy notes that would easily pair well if spread across a water cracker or toast as it would served with a perfect medium rare duck breast or lamb.  Same goes for the pleasantly tart sour cherry.

I've had my fair share of onion jams (many combined with apple) and they've never moved me very much, but I must say American Spoon's apple & onion jam was superb.  It was mild and neither component overpowered the other.  It can easily be incorporated into meat or cheese dishes.

I must confess that I am a yellow mustard kinda gal and amongst the very few condiments I maintain in my home, brown/spiced/dijon mustard would never be found.  However, renowned chefs like Chef Gordon Hamersley of Hamersley Bistro who uses stone-ground mustard relatively often - my favorite having accompanied the seared sea scallops and foie gras with braised endives, cipollini onions and roasted lemon sauce, has made me a believer!  American Spoon does not disappoint with its whole mustard seed mustard!

Finishing off with rich sweetness, I sampled 
Big Picture Farm goat milk caramels!  Other than the addictive richness of the chai and the classic caramels, the company co-owner's hand drawn goat images on the boxes are adorable enough to draw in an audience. 

Snapshots of a Few Favorites in Boston's Chinatown

During one of my last Saturdays as a Boston resident, I visited three of my favorite spots in Chinatown.  Each offers some of the best of their trade. 


Great BBQ, 15 Hudson Street

This small, no-frills shop offers roasted whole suckling pig, whole ducks and chickens as well as pork and beef offal.  My favorite treats, the two that I crave the most, are the sliced roasted bbq pork and the traditional Zongzi a savory, glutinous rice and pork (most commonly) pocket.  Fillings are wrapped in large bamboo leaves, wrapped with twine, and steamed.  They are traditionally eaten during the Dragon Boat Festival also known as the Duanwu Festival, a celebration of the lunar year), but can be enjoyed all year round.
The sticky rice treat at Chinese BBQ as well as at Ho Yuen (traditional) Chinese Bakery are so good that removing the twine is reminiscent of opening a present on Christmas morning.

After a few quick bites at Great BBQ, we headed over for dim sum at China Pearl, 9 Tyler Street.  Dim sum is always exciting to me.  I love the rush of the carts as they roll by with tempting plates, bowls, and bamboo steamers.

This is the only time I actually enjoy the feeling of being rushed to make dining choices.  It's always fascinating to order something quickly, before the cart disappears, and being either pleasantly surprised, thoroughly confused, or both (the zenith).

 







On this particular day, my usually conservative-eater of a friend was open to try just about anything.  I wish I could have recommended the bbq chicken feet, but on a previous visit, I found them to be prepared more sweet than savory (my preference).

Chicken feet

 The pork shumai at China Pearl has great flavor - a punch of it, in fact.  The texture can be a bit too sticky on occasion, but on this particular day, everything worked.

After the shumai, we went pretty veg and seafood heavy, enjoying the crunch of the steamed bok choy, shreadded veggie stuffed, thin sliced zucchini, shrimp dumplings, and stuffed crab claw (the highlight of our second wind with its burst of fresh oceanic flavors and extreme crunch of the coating)

Zucchini "rolatini" stuffed with veg in a ginger soy sauce.

Shrimp dumplings

Crab claw with chili sauce

We completed our day with some sweets from Ho Yuen Bakery, one of the few traditional Chinese bakeries in Chinatown.  There, I purchased a double duck egg moon cake, sesame rolls, coconut bao, and a sticky rice dumpling.

It gets no better than days like that!

Snapshots of New England Lobster: Oh, How I'll Miss Thee! James Hook Co.

James Hook Co.'s $17 lobster roll...worth the dimes?  Yes!

This has to be the best cold lobster roll I've had in New England.  I prefer mine warm and drenched in drawn butter, but James Hook really was fab.  All meat, no excessive mayo or celery filler, served on a warm toasted, buttery roll, you can downsize to the $12 smaller roll, but why bother?  Just go for it!

Never eat a lobster this large and old....this guy is at least 70 years old.  Check out those claws!

James Hook Co. is a must do when in Boston!

 They also sell fresh fish and shellfish, seasonings, & accompaniments.

My Last Foodie Event as a "Boston Local": Boston Bites Back: One Night. One City. One Fund

"A chef-inspired event to raise over $1 million for The One Fund. Brought to you by Ming Tsai, Ken Oringer, the Boston Red Sox, Governor Patrick, Mayor Menino, and ARAMARK. One night only. Food from up to 100 chefs. May 15, 2013 from 6pm-10pm. At Fenway Park." -www.bostonbitesback.org

One hundred chefs will donate their time and extraordinary talents at Fenway Park to raise $1 million for The One Fund which benefits the victims of the April 2013 Boston Marathon bombings.

I am honored and excited to attend such a massive event with ALL of my personal favorite local celebrity chef over the years and MANY I've so looked forward to meeting and who's creations I've anticipated enjoying, before my big move to to the D.C area.  

It's even more significant that this massive event has been organized by Chef Ming Tsai and Chef Ken Oringer to contribute to The One Fund via ticket sells and silent auction items (which will continue to run through May 31st).

Five more days to purchase your tickets: $200 for General Admission; $1000 for VIP.

"General admission provides delicious samples from the Chefs, soft drinks, beer and wine.  You will have access to the Big Concourse and the Budweiser deck. You will also be able to sit in the stands and even step out on the warning track! (Weather permitting.)

In addition to the above, VIP’s will be treated to an enhanced experience in the EMC Club. There will be a full bar including premium wines. Ken & Ming will also be featuring a menu that is reflective of this more exclusive setting." -BBB website

TICKETS WILL NOT BE SOLD AT THE DOOR.

MUST BE 21+

DONATIONS THROUGH THE EVENTBRITE SITE ARE ALSO ENCOURAGED IF YOU ARE UNABLE TO ATTEND.

Check out the website for participating chefs.  The list continues to grow!

Book Review: "Yes, Chef: A Memoir" by Chef Marcus Samuelsson

Months after purchasing Yes Chef! as an eBook for my iPad Kindle app, I traveled to the beautiful Barbados for my annual international birthday trip, to attend the Barbados Food+Wine+Rum Festival back in November of 2012.  I was moved to write this book review after Chef Marcus recently won the James Beard Foundation's 2013 Writing & Literature Award for Yes, Chef.  This will be added to several other JBF Awards over the years.

I made it a priority to purchase tickets to attend Chef Marcus Samuelsson's Cooking Demo as on of my events as well as a private dinner he hosted at the Barbados Food+Wine+Rum Festival!  I was fortunate enough to get a picture with and an autograph from Chef (on my notepad ;0) since my actual copy of the book was is electronic.

On a beautiful beach, I fell even more in love with Chef Marcus' talents and welcoming spirit!  He's funny and friendly, very open and humble.  Throughout the weekend, whenever I crossed his path, or attended another of his events, he was simply warm and inviting to all foodie fans and colleagues around.

Yes, Chef: A Memoir

The story begins with the equally endearing and heartbreaking story, set in his homeland of Ethiopia, about he and his sister's early childhood, battling tuberculosis along with his mother and charged with walking 75 miles to the closest hospital in Part One: Chapter One: Boy.  Following is a loving and redeeming story in Part One: Chapter Two: My Swedish Mother where his experiences cooking with his Swedish, retired domestic, grandmother truly moved him and grew him into the renowned chef we know today.  The reader has the opportunity to grasp a sense of of where such a balance of smartness, endurance, drive, and general joy has developed.  The book is his ode to a lifelong love of food and he humorously discredits his mother with spurring this passion, describing her handling of pasta as one that "not even a prisoner would tolerate...with tinny tomato sauce and mushy frozen peas".

We're taken on a tough winter journey to Smogen where he toiled with the men of the family, preparing fishing vessels for the upcoming season and enjoying an eye opening visit to his uncle's smokehouse.  No doubt this hard work lead to his ultimate respect for the protein of the sea.

So we journey into his restaurant experiences in both Switzerland and France, a stint on a cruise ship, to the beginning of his phenomenal work in NYC.

In Barbados, he told the story of how he ended up cooking for his first White House state dinner.  It was quite a tale and you can read all about it in Yes, Chef as well.

Yes, Chef is Samuelsson's heart and soul in black in white.  He readily opens and allows the readers to experience his history, his passions, his dreams.  Chef Marcus is one of the most inviting celebrity chefs I've ever had the pleasure to encounter.  His natural spirit is felt in his presence as much as through this spectacular memoir.


Pick up your copy of Yes, Chef: A Memoir at your local bookstore, through Random House, or Amazon.com.  It is available as an e-Book, hard, and soft cover.

Upcoming Book Review: Yes, Chef: A Memoir by Chef Marcus Samuelsson

Me and Chef Marcus Samuelsson at Barbados Food+Wine+Rum Festival 2012

Excited to be working on my second Book Review on my food blog for "Yes, Chef: A Memoir" by Chef Marcus Samuelsson who recently added to his James Beard Foundation Awards for this spectacular book by earning the Writing & Literature award May 2013! Be On the Lookout!

 

Beacon Hill Hotel & Bistro Adds Soft Shell Crab to Its Menu!

(BOSTON, MA) – With the soft shell crab embarking on its most productive months, Beacon Hill Hotel & Bistro has recently added this fresh and seasonal shellfish to its menu. Soft shell crab season is traditionally marked with the first full moon in May, when the blue crab begins to shed its outer shell to accommodate for its summer growth.  During this molting stage, the blue crab is monitored closely before the shell starts to harden again to make sure consumers receive the highest quality crabs.

 

At Beacon Hill Hotel & Bistro, Lewin approaches all his culinary ventures by incorporating fresh and local ingredients and will be serving Corn Meal Fried Soft Shell Crab with Arabic Salad and Za'atar Gremolata Yogurt ($14) beginning Monday, May 8^th, 2013. For those cooking at home, Lewin has created a recipe that is a twist on the traditionally cornmeal fried soft shell crab that is usually served with pickles and spices.

                                                         

Recipe:            Serves 4 as a light entree

 

4 Soft Shell Crabs, cleaned*

Buttermilk, flour and cornmeal for frying

 

Arabic Salad

1 cucumber, peeled and diced

1/2 cup red onion, diced

1/2 cup radish, sliced into thin rounds

Za'atar Gremolata Yogurt

1 tablespoon each:

cilantro leaves

parsley leaves

2 cups, romaine lettuce

1/2 cup croutons

 

 

1/2 cup yogurt

1 teaspooon lemon zest

1 teaspoon garlic, diced small

1 teaspoon za'atar spice

 

*clean soft shell crabs by using scissors to remove the gills on either side of the body, the tail flap, and the face, by cutting just behind the eyes.

                       

Directions:      Just before beginning the crabs, toss all salad ingredients together and taste for seasoning. Adjust with salt and pepper as needed.

Preheat a heavy bottomed pan to medium high with 1/2 inch oil for frying the crabs.

Bread crabs by first dusting in flour, then submerging in buttermilk and finally coating with corn meal. Fry on one side for about one minute, before rotating 90 degrees, and cooking one minute more. When golden brown, turn over and cook on other side until finished, about 90 seconds more.

Season with salt and pepper before serving. 

 

 

 

About the Beacon Hill Hotel & Bistro:

 

The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

 

The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows:  Breakfast: Monday through Friday 7AM to 10AM &  Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM,  Afternoon Bar Menu:  All Week 3PM to 5:30PM, Dinner:  Monday through Saturday 5:30PM to 11PM - Sunday 5:30PM to 10PM.

 

The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.

Press release per Image Unlimited Communications, Ltd.

 

Inaugural Weekend Brunch @ The Wine Cellar, 30 Mass Ave., Back Bay, Boston, MA

After one terrific and filling dinner service a few weeks ago at The Wine Cellar, Chef Thierry invited me and my good friend and dining companion Erika back to their first weekend brunch!  I'm convinced that no one can resist such a generous offer, especially when delivered by a charming French accent and warm, inviting smile!

Chef Thierry's pride is based on large portions.  He believes the problem with most brunch is that not nearly enough food is offered to dining guests who may have been out the night before, or simply have hearty appetites early on Saturdays and Sunday.  The perfect example of his commitment to ensuring that you leave satisfied is his Eggs Benedict served with not just two, but three portions of the classic muffin topped with poached egg and Hollandaise sauce.  You have the option of crab claws or Canadian ham.

The Croque Madame, one of my favorite brunch sandwiches, was made with crisp bread, thick cut ham, Gruyere cheese and coated with creamy Béchamel sauce, and topped with two sunny side up eggs and herbs was a good size as well. 




Another star of the meal was the Authentic Eggs Provencal - a quiche-like dish loaded with caramelize onions, sauteed fresh tomatoes, fresh basil, and potato - was flavorful with fresh herbs and vegetables along with hearty potatoes.

Chef insisted we sample the Challah bread French toast.  So glad he did.  It was soft and topped with caramel sauce, white Belgium chocolate and topped with sliced almonds.

 

Other goodies on the menu includes:

Poached Eastern European assortment of meat raviolis 
Served over mixed vegetables cream sauce and topped with a poached egg 

Classic American Goody
Three eggs any style with house saut?d potatoes and Italian sweet sausage. Served with toast butter and jam 

and

French morning
Two house fresh baked croissants served with fresh squeezed orange juice

Fresh Squeezed Juices Include:

Thierry' morning
Beet, cucumber, apple, carrot and orange, which was as tasty as it was beautiful in color.

 

GREAT C
Orange and carrot

VANITY
Cucumber, strawberry and blueberry 

ENERGY
Grape, orange, apple and blueberry

 

The croissants are amazing!

My Favorite Personal Food Photography Shots!

My cucumber shot glass creation for the Green Tomato Bloody Mary made with Grand Ten Distillers Fire Puncher (Chipotle-infused) Vodka.

Bacon infused chipotle vodka+green tomatoes+tomatillos+corn water+other ingredients garnished with shrimp, red pepper, baby corn, and caramelized bacon. 

The cucumber "shot" glass is rimmed with old bay and red sea salt  and the red bell pepper "rocks glass was rimmed with smoked sea salt.

Cheers!

Fried Whole Red Snapper with Onion+Pepper Hash simmered in Spicy Tomato Broth and a side of Joloff Rice.  Suya Joint, Roslindale, MA Review: http://www.travelingfoodie2006.com/2012/10/a-taste-of-nigeria-suya-joint.html

Spicy shrimp fideos.  Barcelona Tapas & Wine Bar, Brookline, MA http://www.travelingfoodie2006.com/2013/04/brunch-barcelona-brookline-1700-beacon.html

Grilled asparagus, with roasted breakfast radishes, pistachio miso vinaigrette, preserved lemon, and soy egg: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html

Montreal-style smoked brisket! http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html

Brisket sandwich with house made mustard, with a sweet pickle spear and hot pepper: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html

Beef carpaccio with crispy bone marrow and ramp verde: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html

Lamb tartare crostini.  Toro, Boston, MA http://www.travelingfoodie2006.com/2012/09/toro-bostons-premiere-tapas-1704.html

Roasted bone marrow. Toro, Boston, MA http://www.travelingfoodie2006.com/2012/09/toro-bostons-premiere-tapas-1704.html

Falafel. Bridgetown, Barbados @Sahara Arabic Grill & Falafel http://www.travelingfoodie2006.com/2012/11/the-best-falafel-ive-ever-eaten-was-in.html

Bacon hush puppies with orange-chile honey, and chive butter.  Estelle's, Boston, MA http://www.travelingfoodie2006.com/2012/12/estelles-new-kid-on-block-will-make.html

Frog legs.  Kitchen, Boston, MA http://www.travelingfoodie2006.com/2012/12/one-of-my-many-birthday-week-dinners.html

Fried chicken lovers over chard topped with crispy tobacco onions. 
Estelle's, Boston, MA http://www.travelingfoodie2006.com/2012/12/estelles-new-kid-on-block-will-make.html

Cupcakes from Crumbs Bakery.  My Diner en Blanc Review: http://www.travelingfoodie2006.com/2012/08/diner-en-blanc-bostons-1st-annual.html

A Chef Marcus Samuelsson creation at The Cliff Restaurant in Barbados.  My review of Barbados Food+Wine+Rum Festival: http://www.travelingfoodie2006.com/2012/11/chef-marcus-samuelsson-prepares-special.html

Ginger-Coffee and Rye Whiskey Marinated Kangaroo over a gruyere polenta cake.  My review and chef interview: http://www.travelingfoodie2006.com/2012/12/at-pass-with-chef-brian-poe-tip-tap.html

  Mei Mei's cider ice cream and salmon roe with brown butter powder.  My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html

Mei Mei showed off slivers of John Crow Farm raised lamb heart with pickled sour cherries, pumpkin seed oil, a bright gastrique, and topped with a tarragon leaf.  My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html

Veal tartare.  My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html

Lamb liver pate  was served in a mini sugar ice cream cone topped with whipped cream and a pickled cherry. My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html

Pepper Pot in Barbados: http://www.travelingfoodie2006.com/2012/12/brown-sugar-restaurant-bridgetown.html

Arugula and endive salad with radish, pink grapefruit, avocado, and shrimp. @ Sportello Boston: http://www.travelingfoodie2006.com/2012/11/small-bites-light-brunch-sportello.html

"Crazy French" fondue entree which included marinated kangaroo, ostrich filet, and boar sausage. The Wine Cellar. Boston, MA http://www.travelingfoodie2006.com/2013/04/crazy-french-fondue-dinner-wine.html

Oysters, Mill's Tavern Providence, Rhode Island: http://www.travelingfoodie2006.com/2013/04/a-preview-of-spring-inspiration-at.html

Spicy duck with mushrooms on left.  On right, pork belly. Basho Japanese Brasserie, Boston, MA http://www.travelingfoodie2006.com/2011/10/basho-japanese-brasserie-1338-boylston.html

Roasted Butternut Squash Risotto, Pumpkin Seed Brittle, Spiced Cinnamon Mascarpone and pickled whole cranberry.  ArtBar, Cambridge, MA http://www.travelingfoodie2006.com/2012/11/art-bar-1st-pumpkin-craze-stopsmall.html

Veal sweetbreads with
roasted sunchoke rounds and served with sweet, buttery, nutty vanilla sweetpea puree, and a cool red quinoa and whole spring pea salad draped with a single farm egg. Mill's Tavern, Providence, Rhode Island 

 http://www.travelingfoodie2006.com/2013/04/a-preview-of-spring-inspiration-at.html

Cuban-style roasted chicken (pollo asado), The Wave, Vero Beach, FL http://www.travelingfoodie2006.com/2013/03/the-wave-kitchen-bar-vero-beach-fl.html

The sweet and savory "Vandross", Friar Tuck's (Miami, FL food truck) signature cheeseburger nestled between tiny, sugary glaze-encrusted donuts and layered with cinnamon maple bacon, lettuce, tomato, and cheese sauce

Andrew Zimmern's AZ Canteen truck served up a pretty dog!  A sizeable Piedmontese-cattle hot dog, topped with pickled jalapeno, cilantro, and cabbage slaw

Watermelon pesto salad with feta and balsamic

Savory Feta Cheesecake

Mushroom-Corn fritters.  Shojo, Boston, MA http://www.travelingfoodie2006.com/2013/02/dinner-shojo-9a-tyler-street-chinatown.html

Indonesian Fried Rice.  Myers + Chang. Boston, MA http://www.travelingfoodie2006.com/2012/07/sexy-summer-salads-cooking-class.html

Thai bird chilies

Blackened barracuda, The Fish Pot Restaurant, Barbados.  http://www.travelingfoodie2006.com/search/label/Barbados?updated-max=2012-11-26T19:11:00-05:00&max-results=20&start=2&by-date=false

Blackened barracuda, The Fish Pot Restaurant, Barbados.  http://www.travelingfoodie2006.com/search/label/Barbados?updated-max=2012-11-26T19:11:00-05:00&max-results=20&start=2&by-date=false

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