Saturday, April 10, 2010

A Spoonful Of Ginger

Chef Ming Tsai of Blue Ginger.

The only way to improve upon an evening of incredible food, friends and fun is to set it all against the backdrop of priceless works of art. That's exactly what happened this week in a first of its kind event held at the Museum of Fine Arts in Boston dubbed: A Spoonful Of Ginger. Yes, it's the weekend and, as usual, that means photos of some of the most amazing food events held in and around Boston for our readers to enjoy.

The soaring architecture and amazing art of the MFA proved the perfect setting.

This event was a fundraiser for the Asian American Diabetes Initiative of the world renown Joslin Diabetes Center and a Tenth Anniversary celebration for their cause. Did you know that Asian Americans are twice as likely to develop diabetes than the general population? And it is feared that many more cases are undiagnosed. With diabetes on both sides of my family this hits close to home and TBF was happy to support the cause.

Chef Jose Duarte of Taranta. It's always an interesting food conversation with Chef Jose.

We met up with fellow food writers Lingo Li, Richard Auffrey and Jacqueline Church to learn more about this organization, enjoy the fabulous food and drinks and meet up with some of the City's most talented and inspiring food lovers and conversationalists.

Parslied Pork Trotters with Creamed Sorrel prepared by Bravo, the MFA's own restaurant.

Chef Joanne Chang of Flour Bakeries and Myers + Chang. Joanne had the best backdrop in the house!

The infinite crystal installation was quite apropos.

Tandoori Chicken Taco and Vegetable Samosa from Bombay Club.

The Peking Duck by Chinatown Cafe was heaven.

The tastes of Crystal Chicken from Changsho in Cambridge.

A refreshing cup of tea from MEM Tea Imports was poured by owner Gilbert Tsang, a welcome drink after all that food.

Chef Jasper White and the crew of Summer Shack. Chef Jasper was one of the two original volunteers for this annual event.

The Chocolate Mousse & 5 Spice Marshmellow by Flour Bakeries.

The watermelon feta amuse bouche, a signature dish at Vlora restaurant, is like a work of art in itself.

Please feel free to email us for recipes from this event or more information.

1 comment:

  1. This looks like an amazing event! I will have to keep an eye out for it next year!