On Writing And Food

One of the reasons I write, think and speak about food so much is that it is the universal experience. Tired or happy, beautiful or sad, we all have to eat, every day. This week I spoke at the Sam Adams University: Brewing the American Dream at the Park Plaza. Attended by over 250 people, it was a great opportunity to speak about blogging and social media. I'll be doing more seminars and symposiums in the upcoming months so check our twitter feed for events this week. Hope to see you all soon.

I am lucky to be a food blogger and have met so many people with cool insights, interesting opinions and thoughtful ideas. It makes every day a gift.

Science And Cooking At Harvard

Chef Ferran Adria of El Bulli in Spain, the man considered to be the master of molecular gastronomy.

Have you ever thought about what it's like to go to Harvard? Well now you can find out. Join other foodies in the Boston area as Harvard throws open it's doors for public lectures by world-famous Chefs in a series entitled: Science And Cooking. I've been attending these lectures which take place every Monday evening at 7:00 PM in their Science Center, just off Harvard Yard. They are as absolutely fascinating as they are fun. I've also enjoyed meeting other attendees at this lecture series because basically they all have a deep interest in food of all kinds so it's very easy to meet and talk with people from all backgrounds and students of all nationalities. The lectures are part of a class being taught which focuses on the chemistry and physics of cooking but the public presentations are much less technical.


These are not your typical lectures where maybe forty or fifty people show up. Expect many hundreds so get there early. For a recent lecture by Bill Yosses, White House Pastry Chef, I thought I was getting there early at about 6:15 PM but the line was already two hundred people or so deep! (By the way, he did let us know that one of the President's favorite sweet treats is chocolate-covered caramel with salt).


Don't worry if you can't get a seat right up front. All of the close-up cooking techniques are displayed on a huge screen for everyone to see. It's really a fun and informative night out with cutting-edge technique demonstrations and, hey, you certainly can't beat the price! See you there.
For a full listing of lecturers and dates click here: Science And Cooking At Harvard.

Theater In Boston

Walk with us on the red carpet to preview the stunning renovation of The Paramount Theatre on Boston by Emerson College, now called The Paramount Center.


Imagine it's 1932. Vaudeville is dead and a new palace has opened which features "picture shows", or movies, as they would soon be known. It was a glamorous night out on the town to experience this new media, men in suits in ties and ladies in dresses and hats. The Inaugural Premiere movie was at 8:00 PM on on Thursday, February 25, 1932 and the show was Shanghai Express.


The spectacular Art Deco marquee was illuminated by over 8.000 bulbs and, once inside, the marble floors, soaring ceilings and detailed architecture really made you feel that you were in Hollywood.


The details of this renovation are truly impressive and it now stands as a 590 seat performance center that is truly the jewel of the Downtown Crossing area.








The complex also features the smaller Black Box Theatre, a more intimate, casual venue.



The Paramount Center
595 Washington Street
Boston, MA
Telephone: 617.824.8000

For information on upcoming events click here: ArtsEmerson.org

What The Fluff 2010

Several years back a certain State Senator found out that his kids were being served peanut butter and Fluff sandwiches at school and tried to introduce a bill outlawing it. Don't you just love it when elitist politicians try to legislate what you and your family can eat? There was quite a backlash and it was soon discovered that Fluff was actually invented in his own District with a strong tie to the history and folklore of Somerville, Massachusetts. Their response: What The Fluff?


Now in it's fifth year the event that celebrates the magical marshmallow cream is held in Union Square and still going strong. This year's party drew a huge crowd with lots of fun for families, entertainment, games and plenty of interesting tastes of Fluff. There was even a Fluff cooking contest. Every local restaurant was also offering some kind of Fluff inspired dish or cocktail. Oh, and by the way, that certain State Senator ... he's no longer in office.


Lots of bands and musical acts were on hand to entertain the rather large audience.


Whoopie Pies were, of course, on of the biggest sellers at the event. We liked the pumpkin variety.




And, yes, there were even some people wearing their Fluff.

Inside The Paramount

I hope you will take a walk with me this weekend on the red carpet, leading inside the glorious architecture of The Paramount Theater. Glance up into the rafters and drink in the visual detail. The free tours continue all day tomorrow and don't forget to check out the mini plays going on in the Black Box.

Video Friday Exclusive: The Grill Master Hits Boston

Here is an exclusive video we shot this week at the Global Grilling event we covered in yesterday's post. I am sure many readers know Steven Raichlen from his numerous PBS-TV cooking shows and best-selling cookbooks. Well now we have him right here on TBF TV! Shown preparing Shrimp On The Barbie, Steve presses into action some volunteers who just happen to be sailors on the U.S.S. Constitution. One of them is even a "damage control" specialist. I don't know about you but there are certainly times we could use on of those in our very own kitchen! Enjoy.

Grilling With Steven Raichlen

Best-selling cookbook author, PBS-TV host and Grill Master Steve Raichlen and TBF.

We were invited, along with a small group of food writers and authors, this week by Steve Raichlen and Command Master Chief David Twiford of the U.S.S. Constitution to join them for a Grill Fest with a global theme to celebrate the crew of the ship at The Charlestown Navy Yard. It was an incredibly fun event featuring an international array of grilled foods.


It could not have been a more beautiful day on The Commandant's Lawn at The Charlestown Navy Yard for a Global Grillfest and outdoor dining.


Steve chats with a few of the 70 crew and family members who attended the event.


Chef Andy Husbands of Tremont 647 joined us to help prepare the lunch.


It was a great day with new friends, fantastic food and the impressive crew of the U.S.S. Constitution.


Steve invited some of the ship's crew to join him at the Grill for the Grilling Demonstration. Great job guys!


One of the passed plate appetizers were thise "Village Hammers" of Serbian origin. A prune is stuffed with fontina cheese then wrapped in bacon and grilled. Unusual and delicious, these were a big hit with the crowd.


Grilled Corn with Butter and Cheese was the first dish of the grilling demonstration.


The Caveman T Bone Steaks prepared by Steve and Crew for the demo.


The honey garlic ginger ribs prepared at the grilling demo.


Next up it was time for the chow with the crew and guests.


The lunch featured a global theme with Thai Grilled Chicken(Thailand),Planked Salmon with Juniper Rub(USA), Potato Bacon Kebabs(Armenia), Good Old-Fashioned Smoked Ribs and Cactus Pear Crisp(USA).


Cookbook Authors Abigail Johnson Dodge and Steven Raichlen. We'll be reviewing both books in an upcoming post.

The fun was not over after the cookout, however. Steve, who happens to be a huge ship geek, invited us along to accompany him on a private tour of "Old Ironsides" with the ship's historian. The tour was absolutely fascinating and we'll have the post on that tour, with full photos, upcoming soon.

Riversing by Revels

Riversing was held in Cambridge last Sunday evening along the banks of the Charles. The annual tradition is now in its seventh year and is well-attended by families and a surprising number of Harvard students. It's basically a very enthusiastic communal sing featuring mostly American Folk songs. Historically held at Harvest time, at dusk, to welcome in the Autumnal season and sung on the banks of a community river, the Riversing is a custom that is generations old. The event is hosted by the Revels organization, which holds a number of holiday and traditional events throughout the year.

New England Dessert Showcase 2010

We attended the New England Dessert Showcase 2010 this weekend at the Westin Copley. This is the second year the event has been held, featuring some of the finest cakes, desserts and confections in New England. Here are some "sweet" pics and our top two favorites. Although there were some problems with the size of the crowd, we got there early and thoroughly enjoyed our visit. Check out our behind the scenes pics courtesy of Paul Desrochers at SNHU. You don't see this stuff on any other food blogs.


The tuxedo dressed chocolate covered strawberries made by Konditor Meister.


The largest Boston Cream Pie in the world, made by the culinary students at Southern New Hampshire University. It basically took up the whole center of the exhibition hall. Great job guys! This was very impressive.


Pillow Cakes, one of the more unique creations by Keyks.


This three tier cake with the flower top was the design of Confectionism.




These Cake Pops by O'Sugar! Cakery in New Hampshire were a tie for our best taste at this event. Absolutely delicious and a really fun idea. Congratulations O'Sugar!








Sam Adams Oatmeal Stout ice cream! Could anything be better, we ask? This was a tie for our absolute favorite taste at this event. It's made by The Brewer's Cow, makers of super premium beer infused ice cream.

Ok, so here are the exclusive behind-the-scenes pics of how the students assembled the largest Boston Cream Pie. I guess they worked all night to have this ready for the opening. Pretty cool stuff. Thank you Paul Desrochers!

Famous Chefs and Future Chefs

It was Famous Chefs and Future Chefs last week when we headed over to the BCAE with Jenny Johnson of TV Diner to tape some "Educating Jenny" segments for the show. Chefs Jody Adams, Nathan Rich, Jason Santos and Gordon Hamersley all joined us to prepare a series of dishes most of which featured beets used in a variety of creative ways. The cooking facilities at BCAE never fail to amaze us. This is the second taping for TV Diner I have attended along with the culinary students from my favorite organization: Future Chefs.


Chef Jason Santos of Gargoyles On The Square (one of our most recommended restaurants) prepared a lobster risotto. This is the very same dish he prepared on Hell's Kitchen for Gordon "Effin" Ramsay. We really like Chef Jason, who is not such a celebrity that he can't be at his restaurant nightly.


Jenny Johnson just can't get enough of that lobster risotto. Now if only we could get Hennesy to try that lobster!


The mouth-watering scallop dish prepared by Chef Nathan Rich of Asana at The Mandarin Oriental in Boston. We have the recipe now but would never post it until the TV Diner segment airs on October 23rd.


Gordon Hamersley of the famed Hamersley's Bistro shared an amazing history lesson on mushrooms as he prepared his delicious three dishes. We won't spoil it for you. Tune in on October 9 to see his segment.


Chef Jody Adams of Rialto stops to chat with FC Alumni Sue Ellen after taping her episode. Jose, Hennesy and I all agreed that the dressing on Jody's beet salad with goat cheese was the taste of the day. I think we might have a few budding food critics here.

The segments air on TV Diner (NECN Saturdays 10:00 AM and 7:00 PM) as follows:

Chef Jody Adams September 25
Chef Gordon Hamersley October 9
Chef Nathan Rich October 23
Chef Jason Santos November 6