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.  

Twitters:

@yvonnesboston

@tapestry

@TatteBakery

@Post390

@CraigieOnMain

@EEHCookingCause

@TheBostonFoodie

Farm To Post Dinner At Post 390

Post 390 has begun an interesting "Farm To Post" series of dinners and we were recently invited to stop by to sample the experience and enjoy the bounty of Sparrow Arc Farm in Unity, Maine.  We began with a Chicken Liver Mousse and Winter Luxury  Pumpkin Mustard on Crostini (not pictured).  This was paired with Provencal Gimlet:  Fennel Infused Vodka, Thyme, Basil, Lime and Lavender Syrup on the rocks, a very interesting and smooth drink based on ingredients from the Provencal area of France.

Kennebec New Potato, Gilfeather Turnip and Golden Rutabega Rosti , House Smoked Salmon, Fresh Chevre and Pickled Vegetables.  The fried hash of potatoes was perfectly suited to the house-smoked salmon and the crunchy, fresh vegetables were a great choice of contrasting accompaniment.  This dish was paired with a Trimbach, Pinot Gris, Alsace 2007.

Next up was this Pennsylvania Dutch Crookneck Squash Bisque with Brambly Farm Egg Nog Custard.  Great Fall flavors here, shimmering on the plate and the Egg Nog Custard was something I'd never had before.  The pairing here was Baileyana, Chardonnay, Firepeak Vineyard, Edna Valley, CA 2008, a nice California Chardonnay.

Grilled Veal Sweetbreads and Dahlia Root.  Many are not inclined toward the delicate sweetbreads but I really enjoyed this dish, especially paired with the Don Brunet, Pinot Noir, Pays D'Oc 2010.

Coffee and Cherry Rubbed Venison,Winter Kale, Gratin of Waldboro Greenneck Turnip and Foraged Mushrooms and Black Currant Game Jus provided a gamier taste to the previous flavors.  In the hands of Chef Eric Brennan the gratin was almost like a lasagna and the venison perfectly rubbed and cooked.

It was also a chance to chat with Chef about the preparation and his use of the fresh, local produce in the dishes we were enjoying.  Also joining us was Heather Linehan, who, with her husband Matthew, own and cultivate the 40 acres of heirloom crops and orchards.  It was great to hear someone speak on a range of topics from pest control to CSAs from the perspective of the true local farmer.  Also joining us was Chris Himmell, owner, and Paul Dias, V. P. of Operations for the restaurant.  This dish was paired with a Domaines Ott, Bandol 2006.

The final act was this mouth-watering Musque de Provence Pumpkin Cake.  The Provence influences come from Mr. Himmell's recent summer in the countryside of France, soaking up the local culture and flavors.  I loved the Alasia, Moscato d'Asti 2011 pairing for the sweet, flavorful, but not overly rich dessert.

At $48.00 for three courses ($65.00 with pairings) this is a great value for such a dinner while at the same time supporting real, local, family-owned and operated farms.  I hope that you can enjoy it while it lasts and kudos to Post 390 on the whole concept of this series.

Post 390
406 Stuart Street
Boston, MA 02116
Telephone: 617.399.0015