Thursday, April 5, 2012

Cooking For A Cause 2012

The East End House gala "Cooking For A Cause" is one of our top food events of the year, all raising lots of money for this great organization that has been helping families in Cambridge for 137 years! CEO Michael Delia pointed out that TBF was the very first food blogger to attend and support this event and proud we are to do so. From affordable child daycare to senior programs, East End House is a lifeline for many people. This year's celebration/fundraiser featured tons of amazing food and drinks. We also were pretty impressed at just how many area Chefs that have competed on national TV cooking competitions were assembled under one roof: Chefs Jody Adams, Mary Dumont, Jason Santos and Chris Coombs were all there.

Hard to believe but this was my first time meeting Chef Chris Coombs and Brian Piccini of Deauxave and dBar. Very cool seeing them.

The Duck Liver Mousse with Rhubarb Mostarda and Pickled Red Onion presented by Chef Coombs.

Emily French-Dumont and Chef Mary Dumont of Harvest in Cambridge. Chef Dumont is a fave of TBF for many reasons aside from her fabulous food and Next Iron Chef competition.

This delicate but flavorful Jonah Crab Salad, Spring Garlic, English Peas and Mint amuse bouce from Chef Dumont was incredibly fresh on the tongue.

Dante Demagistris' famous Pork Meatballs in Pig Head Sauce, just like his Nonna used to make. Her technique of not browning them before placing them in the sauce makes them incredibly moist and succulent.

Tom Schlesinger-Guidelli of Island Creek Oyster Bar (Wine Chair for the event) and Ted Gallagher of The Hawthorne were there and serving up some of the best sips of the night.

This glistening jewel? Honey Glazed Pork Belly, Chipotle, Purple Carrot and Jicama Slaw, served up by Aura at The Seaport Hotel.

This Allepe Pepper Crusted Tuna with Coconut Rice Cake and Mango Compote was served up by Chef William Kovel of Catalyst.

An ocean of Caramel Corn Cupcakes courtesy of Area 4 in Cambridge.

Chef Jason Santos and the Blue Inc. team. Chef Santos was the Culinary Chair for the event.

Blue Inc. served up a very inventive Pastrami Reuben Dumpling. Great taste! We have the recipe available on request if you want to shoot us an email.

Thanks to Dean Igoe, Salem State tech wizard, for helping us eat our way through this event and, again, to Michael Delia. Congratulations!

No comments:

Post a Comment