This year's auction was hosted by Billy Costa! He's a hoot and thousands of dollars were raised through the live auction and raffles! Multiple, exclusive culinary prizes were won by participants!
It's an honor to support the BCAE, a place where the people of Boston and surrounding areas are offered a multitude of courses from cooking/baking and cocktails to photography, writing, and fitness classes. Check out the curriculum, here.
What's Your Beef? was one of my favorite philanthropic food events last year (its inaugural) and this year was just a great if not better!
Proceeds contribute to the BCAE and their tuition voucher program, which offers free classes to their social service agency partners.
The event features several of our most talented and beloved local celebrity chefs from the Greater Boston area.
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| www.bcae.org |
Thirteen chefs prepared amazing small bites (with the pleasant exception of Sweet Cheek's Chef Tiffani Faison - see below)
90+ Cellars wines, Peak Organic Brewing, Sons of Liberty Spirits Co., and Polar Seltzer all provided the libations for the evening.
Northeast Family Farms provided the beef.
One of my favorite bartenders and BCAE cocktail instructors prepared two signature cocktails while Espresso Plus perked us back up with delicious espresso and cappuccinos!
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| Domingo working his magic, flaming a lemon twist |
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| I welcomed the single espresso by the end of the night! Perfect! |
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Chef Tiffani Faison (Sweet Cheeks Q), held nothing back with a beautiful, tender, juicy Montreal-style smoked brisket!
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| Brisket sandwich with house made mustard, with a sweet pickle spear and hot pepper. |
Chef Karen Akunowicz and Chef Gabriel Andre (Myer's + Chang) served one seriously flavorful vegetarian dish that was complex in flavor, textures, and color!
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| Chefs Karen and Gabriel |
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| Grilled asparagus, with roasted breakfast radishes, pistachio miso vinaigrette, preserved lemon, and soy egg |
When I asked Chef Michael Scelfo (Russell House Tavern), "Where's The Organ Meat?", he replied, "Well everyone expects that of me." So true Chef! Last year's beef heart and tongue and the wonderful things you create throughout the year are all amazing!
Of course he did wonderful things with beef short rib.
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| Hickory 18 hour smoked native beef short rib with morels and schmaltz, ramp toast, peas, fava beans, radish shoots |
Salty Pig's Chef Kevin O'Donnell served another "blow-me-away" dish - beef carpaccio with crispy bone marrow (which I could have eaten on their own all night), and ramp verde! Such a clean and simple dish.
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| Chef Reyelt, Citizen Public House, slicing ribeye |
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| Slow-roasted native rib eye, moist, tender marrow gourgres with chive butter |
Both Chef Jason Bond (Bondir) and Chef Wil Gilson (Puritan & Co.) both used foam brilliantly.
Chef Jason prepared a root beer beef chuck float:
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| Birch beer braised beef with pickled rhubarb and celery, rye berries, spiced foam float |
Chef Gil served Balsam smoked sirloin sausage with ramp spaetzle and a frothy hay milk:
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| This gentlemen REALLY enjoyed Chef Gil's dish |
Chef Louie DiBiccari (Tavern Road and Chef Louie Nights) presented delicious "street food tacos" with tender beef shank, chimichurri, and cheese.
Chef Danny Bua (The Painted Burro) spiced it up with flank steak with garlic mojo, poblano rajas and red pepper relish on a crisp tortilla round.
Our sweet tooth cravings were then satiated with the sweets of none other than the talented Dustin Rennells!
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| Dustin with his Chocolate & Mint and Vanilla & Basil custard cups |
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| I adore sweet+savory desserts! The Vanilla & Basil was my absolute favorite - mild and herbaceous - great pair! |
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| Swag Bag! |
Schedule your next class at the BCAE today! It's a great place to learn and play!
