Last Monday, I attended the annual Flavors of Fall event, hosted by Boston Chefs. The event is a gathering of Cambridge’s top restaurants to benefit the Community Art Center. It was a lovely and intimate gathering, with live jazz courtesy of the Rollo Tomasi Quartet, that took place at Regattabar inside the Charles Hotel.
With just over a dozen restaurants, Flavors of Fall was much smaller than many other foodie fundraisers, and thus, not overwhelming like the larger ones. It was easy to mingle with the chefs and organizers and ask them questions. And as always, there was a selection of stellar and creative dishes.
My favorite of the night, unsurprisingly a dessert, was the peanut butter chocolate semifreddo from Harvest. The cold peanut butter chocolate mixture was set atop a very light, crispy fuielletine base and garnished with chopped peanuts and chocolate shavings. The airy base was the perfect complement to the dense creamy semifreddo.
A close second was the pumpkin creme brulee from Sandrine’s. Not as eggy and custardy as a standard creme brulee, it was akin to a dense pumpkin mousse, encased in a paper-thin layer of burnt sugar.
EVOO prepared a seared Montauk Albacore tuna with pumpkin kimchee and gingered concord grape glaze. The kimchee was sweet and vinegary and thankfully not terribly spicy.
Smoked duck rillette on toasted raisin baguette with pickled pears and micro celery from Russell House Tavern.
Braised shortrib dumpling with porcini aioli from Bergamot.
Braised rabbit rillette on Iggy’s ficelle with pickled cape cranberries from the Blue Room.
Eclair and pecan turtle from Upstairs on the Square.
Heirloom pumpkin soup with toasted pumpkin seeds from Henrietta’s Table.
Noir’s signature cocktails, Drunken Angel and Body Heat Cider.
Boston Chefs and Regattabar put on a truly enjoyable evening of food, music, and giving back to the Cambridge community. My sincere thanks to Honor Lydon for inviting me and for all her hard work. I invite you to check out the websites for Boston Chefs as well as Community Art Center to learn more about them.