Let's Talk About Food at The MOS

It was a very cold morning on Saturday but I was enthused, lucky to help with the new initiative of the Museum Of Science, part of discussions about food and how it effects us all: sustainability, childhood obesity, urban farmers, culture, nutritional wisdom, culinary students, technology, eggs, quinoa, molecular gastronomy and, yes, food bloggers (well I am pretty sure I was the only food blogger there) and how to bring it all together. It was the Citizen Chefs Meet Boston's Best, an event where people from everyday backgrounds were paired with famous Chefs to cook a healthy, delicious meal.


The Celebrated Boston Chefs: Jason Santos, Ana Sortun, Chris Douglass, Tiffani Faison, Rahul Moolgaonkar and Jody Adams.


As the crowd gathered to see Chef Rahul Moolgaonkar prepare his amazing dish, Pan Seared New England Potato and Garbonzo Cake with Corn and Cranberry Relish, Heirloom Tomato Fondue and Petite Greens, we slipped around back to see Takila. By the way, did you know that MOS plans spectacular onsite weddings? There were three going on that day!


Chef Jody Adams of Rialto and Chef Takila of Future Chefs sharing the love.


Chef Chris Douglass of Ashmont Grill and Tavolo was paired with Nathan, an MOS volunteer. Nathan has been with MOS for two years. Amazingly, they found out that they live next door to each other but have never met! This is the power of Social Media. Their Chili Rubbed Pork Tenderloin recipe is the only one we are featuring here (see end of post). We do have the other recipes, too. Send us an email if interested.


Nathan really handled his on-cam spotlight well.


Everybody at the event just wanted to talk to Jody and Takila.


Great pic of Chef Ana Sortun's dish. Quinoa and Chick Pea Pilav. Can't go wrong.


Chefs Jody and Takila plating up.


The Rialto Team.

Chris Douglass' Recipe

Chili Rubbed Pork Tenderloin
2 pork tenderloins
1 tablespoon chili powder
Kosher salt
Black pepper
1 Tablespoon vegetable oil

1 Clean tenderloins, slice into 1/2 inch medallions, season with chili powder, salt and pepper.
2 Heat oil in 12 inch skillet on high.
3 Without crowding, cook medallions 4-5 minutes on each side, adjusting heat to prevent burning.
4 Remove medallions to warm plate and cover. Proceed to glaze recipe.

Cider Glaze
1 cup apple cider
2 tablespoons cider vinegar
1 apple peeled and cubed into 1/4 inch cubes

Pour cider into pork pan to deglaze. Add vinegar, apples and (secret ingredient) a touch of maple syrup. Reduce to a thick glaze.