The Friends of Dana-Farber Cancer Institute held their annual Chefs Cooking For Hope last week featuring 50 taste and sip sensations in a very elegant setting, the soaring atrium at 125 High Street, Boston. The Friends are a 1200 strong, all-volunteer organization that serves the Institute through patient services, educational activities and fundraising. Great work all around and a very fun night. This year the Honored Chef was Mary Dumont of Harvest in Cambridge.
The Massachusetts Restaurant Association Chef Of The Year, José Duarte of Taranta, was using this garden tool in a new and inventive way: to spray his dish with a powder of dried lucuma.
Always cutting-edge, Chef Duarte's dish featured a light, powdery spray of lucuma dust over the gnocchi and sauce. Incredible flavor. Lucuma is a fruit native to Peru with a slightly sweet, banana-like taste.
Chef Brian Poe and his crew from Poe's Kitchen at the Rattlesnake were on hand.
Tuna Tartare and Citrus Sorbet with Arugula served by Chef Poe. Nice twist on the seafood and lemon combination.
This Nutella Milkshake and Bison Slider by Ne Me Quitte Pas Catering in Rockland was perhaps the most inventive taste of the night.
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