The Woodward’s Rosa Maria: bacon-infused Don Julio Reposada, rosemary-honey simple syrup, and fresh lime juice.
On Wednesday night, I had the pleasure of attending the Boston Magazine TASTE event held at Fan Pier. There were over 40 restaurants from around Boston serving up a wide array of small plates. Fan Pier is the site of the new LouisBoston clothing store, which I have read a lot about in recent weeks. The event space, on the 13th floor on ONE Marina Park Drive, looked like it had yet to be finished. But the views were what grabbed your attention: the building overlooks the water on one side and downtown Boston on the other. In between bites it was nice to be able to bring your drink over to a table by the windows and take it all in.
There was a lot to take in in terms of the food as well. One of my favorites came from Russell House Tavern, which opened in Harvard Square not too long ago. Their dish was a hot smoked arctic char with Baldwin apple latkes, caraway & buttermilk creme fraiche and Verrill Farm micro greens. Turn anything into a latke and I will probably like it.
One of my absolute favorites of the evening was this whimsical 5-layer chocolate cheesecake push-up pop from Executive Pastry Chef Nelson Paz of Asana in the Mandarin Oriental Hotel. On the bottom was a chocolate crumb crust and it was topped with layers of chocolate cheesecake and different types of chocolate. On top, it was garnished with chocolate shavings and an amazing cocoa nib brittle.
Chef Paul also of Asana had a savory dish as well, braised short ribs with a creamy butternut squash puree topped with micro greens. The puree was extremely rich and could been served as a soup or as part of a dessert, as squash can so easily be either sweet or savory.
Chef Tiffani Faison, whom many of you might recognize from Top Chef, was there representing Rocca.
Yellowtail sashimi with pomegranates, walnut puree and wild argan oil at Clink.
Vietnamese coffee and chocolate tart from Market by Jean-Georges in the W Hotel.
Strawberry gelee and passionfruit marshmallows, also from Market by Jean-Georges.
Chocolate mousse from Petit Robert Bistro.
Ginger pork sliders with root vegetable slaw from Harvest.
Bufala mozzarella with mangalista prosciutto finished in a concord grape sciroppo from Sorellina.
Duck confit and apple terrine on brioche with foie gras mousse and fennel pollen from Bistro 5.
Iced Ketel One vodka.
Castagnata- Italian fried chocolate and chestnut dumpling from Dante.
Housemade lamb sausage with ricotta cavatelli and rosemary-anise broth from Eastern Standard.
Sweet potato tempura sushi from Basho.
Kashk-E Bademjan- velvety roasted eggplant with caramelized onion and goat’s milk yogurt from Lala Rokh.
Chermoula-seared scallops with bacon vinaigrette and parsley from Pairings.
Many thanks to Boston Magazine for putting on an excellent event and providing a taste of so many top-notch Boston restaurants.