Saturday, June 18, 2016

Cooking For A Cause 2016

Mixologist Will Thompson (who also served as Beverage Chair for the event) and our great friend Chef Juan Pedrosa, both of Yvonne's, were there when hundreds of people ascended the stairs at the Royal Sonesta Hotel  to attend Cooking For A Cause last night to benefit East End House.  Over 30 restaurants and bars participated offering up samples of some very creative food and drink.

One of our favorite tastes of the night were these Halva Brownies provided by Tatte Bakery. They were rich and creamy without being overly sweet.  Another big hit was the Pressed Medianoche Sliders (not pictured) served by Chef Nick Deutmeyer of Post 390.

Will Isaza of Tapestry Boston mixed up one of the most interesting drinks of the event: Prickly Privateer Daquiri.  Privateer Silver, pickled green strawberry, urfa pepper and citrus were blended to provide a sip that not only packed a punch but also a surprising bit of heat.

Guests sampled plates, sipped cocktails and mingled while learning more about the fantastic work that East End House does for Cambridge families and youth in need.

Craigie On Main was the first to run out of food and no wonder with the long lines gathered at their serving table.  

Even the weather cooperated as the crowd enjoyed a stunning sunset over the Charles River, Esplanade and Boston skyline. Great job everybody!  We were proud to be invited again this year to promote and support the event.  


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