Wednesday, April 6, 2011
Cooking For A Cause 2011
We stopped by the Seaport Hotel last week for an incredible food event, COOKING FOR A CAUSE, the annual benefit that helps fund the important work done at the East End House in Cambridge. We not only dined the night away, enjoying some surprising new dishes and great cocktails but we also met some of the beneficiaries of East End House programs and learned the many ways this organization transforms lives. Congratulations to Michael J. Delia, President, for a fabulously successful event (sold out) and all of the good work you do.
Chef William Kovell was there to give us a delicious preview of his new restaurant CATALYST. Opening this summer, it is just one of several new eateries slated to welcome diners to the bustling Kendall Square area.
Vincent Donley of 28 Degrees mixed up some fresh Elderberry Aviator drinks for us the minute we arrived. If you haven't tried this refreshing gin cocktail you need to drop in for a visit.
With Team Poe of Poe's Kitchen at The Rattlesnake.
Chef Brian Poe gave us this Asparagus, Feta and Bacon dish. The feta was incredibly fresh and creamy.
Chef Jody Adams served up her Gnocci with Rabbit.
Chef Dante DeMagistris of DANTE in Cambridge and IL CASALE in Belmont.
Dante served his famous Pork Meatballs with Smoked Mozzarella Fonduta.
Chef Michael Leviton of the soon to be opened AREA 4 gave us a triple treat. Kendall Square certainly seems to be the up and coming dining destination. AREA 4 will be one of the few open for breakfast, lunch and dinner.
Chef Leviton was the only one to serve up three separate tastes at the event.
Chef Paul Turano of TRYST in Arlington served up these very-satisfying lamb sliders.
Chef Peter McCarthy and the EVOO team served up one of the evening's most inventive and unque tastes.
The dish served by Chef McCarthy was EVOO Country Pate with Rosemary Infused Concord Grape Jelly, Bread 'n Butter Pickle and Whole Grain Mustard on homemade bread. Amazing.
Ken Oringer was there with his team to represent his many restaurants such as Clio and KO Prime.
Chef Oringer created this amazing Oyster Cracker dish, one of our favorite tastes at the event.
Chef Sam Putnam of Foundry On Elm served up that delicious spaetzle dish we covered in our review.
The (very glamorous) Team LevelUp from SCVNGR was there to lend their support and scope out all the great food.
Marc Orfaly was there to serve up this rice pilav with steak and peppers, just one of the comfort food dishes at his new restaurant Remick's in Quincy Center.
It was great to see how much loved and supported this organization is and how many of the Cambridge area restaurants, both old and new, pulled together to help. Sorry we couldn't feature pictures of all the food but a very big Congratulations to all on another successful year!