The Boston Foodie: West Bridge

Showing posts with label West Bridge. Show all posts

Thursday, October 25, 2012

Our Winners At Rib Fest 2012

It was all eyes on this prize last weekend at the East Cambridge Business Association's third annual Rib Fest: Smoke This. Over twenty restaurants competed for the title of best rib, including Abigails, ARTBAR, Atwoods, Bambara, Catalyst, Champions, CRLS Students, East By Northeast, East Side Bar and Grille, Filarmonica Santo Antonio, Lizzy's, Lord Hobo, Midwest Grill, New Deal Fish Market, Ole Mexican Grill, PF Changs, Portugalia, Redbones, Trina's Starlight Lounge, Tupelo, and West Bridge. Everyone is to be congratulated. It was a very tough competition with worthy ribs at nearly every participant's table. I was joined in my judging duties by fellow bloggers Richard of The Passionate Foodie and Erica of In And Around Town.

It was a great community atmosphere and everyone we talked to in the large crowd was more than eager to give this judge his or her opinion on who had the best rib. As usual, there was a huge range of choices corresponding to the array of different tastes. So, it was quite interesting to see how varied everyone's choice for winner actually was.

I enjoyed the ribs from the minute I started tasting and continued through the afternoon, trying to pace myself but still ending up stuffed. There were lots, of course, of classic style southern ribs of all varieties, both dry rub and wet and of every region. I'd give special recognition here to Chris Kosinski and Robert Escamilla of East Side Bar and Grille, third year winners of the People's Choice ballots and to Chef Doug Pini of Champions, winner of quite a few national competitions. (You can watch our video interview with Chef Pini on our Youtube sidebar on the left).

My favorite of the more traditional ribs has to go to Tupelo. Rembs Layman's Asian five spice rub and house barbecue sauce just hit all the right notes for a classic rib and I would happily go back for more. I made it pretty clear beforehand, however, that I would really be looking for the offbeat, unusual or different and I found that in my two top winners.

Second place for me went to Chef Matthew Gaudet of West Bridge. First of all, he served a mammoth beef rib, one of only two in the competition to do so. He offset traditional ingredients such as mustard, onions, molasses and brown sugar with a fantastic dried cherry rub and applewood smoke. The result was large on flavor. The meaty, rich texture with that mild but very discernible cherry taste instantly set it apart from the others.

Our top choice went to Brian Dandro of ARTBAR. Chef used a Lemon Confit on his ribs and added rosemary, thyme and chili flakes. The taste was unexpected, unusual and very pleasant. The spices stood out well, the chili flakes gave just a hint of heat and the rib had a nice bite to it (no instant mush mouth feel), all without losing the flavor of the pork. Standout creativity. Congratulations!

I would be remiss without mentioning two other highly successful tastes we had, both of which were served by Chef Suzi Maitland of Trina's Starlight Lounge. First, their cole slaw (not pictured). With just a few extra ingredients such as jicama and peanuts, Chef Maitland transformed the standard slaw we have all had a thousand times over into something innovative. Then there was the corn bread. A dense slab of creaminess with real corn kernels mixed in and topped with honey butter. This was truly one of the highlights of the afternoon and now tops my all-time favorite Durgin Park as the best corn bread in Boston. Great addition!

Volunteers (l to r) Lenora, Amalia, Evelyn and Patricia. It goes without saying that the many volunteers made this event the fun time for everyone that it was for all of the judges, sponsors, restaurants and participants. What a great, enthusiastic food community East Cambridge is. Perhaps the biggest kudos go to them. CONGRATULATIONS all! Judge or not I will certainly be back next year.

Thursday, June 21, 2012

Dinner At West Bridge

It was a great night to join fellow food writers who gathered in my old haunt, One Kendall Square, as guests of West Bridge, for a sumptuous night of food and conversation. When I worked in the area the dining was desolate, absolutely nothing but The Blue Room. Now it's awash in options and this, my friends, is an excellent one.

The space is bright and airy with a rustic yet comfortable feel and plenty of room. It sort of made me feel as though I was dining in a barn, albeit a very clean, contemporary, well-lit one. My dinner companions were Jacki and Meesh of Just Add Cheese and Miles Howard of STUFF Magazine and the conversation ranged from world travel to hiking in Vermont, music and the very latest food finds in Boston.

Design elements showcase a crafted cocktail scene where one can go after work for a drink and quick appetizer or a full meal.

Our amuse bouche sip: Kitty Kiernan. A small goblet of Irish Whiskey, Becherovka (a Czech Liqueur), Ginger and Lemon. Light and refreshing and a perfect way to get the gastric juices flowing.

Bowls of Chicken Skin and Aioli were then passed. Neither greasy nor heavy but best taken in small bites to savor the richness.

The edible amuse bouche was a chunk of sweet melon and chopped almonds, lighter fare for perfect balance.

Melon juice and Guanciale were served alongside, an inventive and welcome take on the typical prosciutto and melon snacks served in summer months. Guanciale is basically an Italian bacon, from the cheek of the pig. Again, a beautiful contrast of sweet and salty flavors.

First course was the signature dish: Egg In A Jar. Duck Egg, Hen Of The Woods, Pomme Puree and crisp skin. We raved. It's brunch in a mason jar (which they constantly need to replace as the dish is poached in it's entirety). The egg was perfectly runny and the potato a creamy match for the crunchy toppings. Served with a great brew: Devotion, Lost Abbey, San Marcos. It's on draught and highly recommended.

Second: Peas and Favas. Served with Shitake, Goat Cheese Cream and Red Quinoa. Blissfully vegetarian, inventive. This dish was served with an 2011 Coteaux du Vendomois, Pinot d'Aunis, Lieu-dit Cocagne.

Third: Char with Brioche, Artichoke and Basil Grapefruit. The crisp on the skin and tender meat made this seafood plate a standout. This was matched with a favorite wine: 2011 Gruner Veltliner, Herman Moser, Kremstal. Very nice.

Fourth: Duck Breast with Hibiscus Beet Vinaigrette, Black Rice and Carrots. With a 2010 Cotes du Rhone, Grenache/S, Dom de Beaurenard accompaniment, what's not to love?

Final: S'more Verrine. Chocolate, Marshmellow, Miso and Graham. A really unique twist that plucked at my emotional memories of summer barbecues but added the perfectly-balanced taste of miso that only an adult, educated palate could detect. It capped off an evening of totally emotive cooking without all of the molecular gastronomy: very impressive. That little sip is a Brandy - Amontillado Sherry, Galliano Ristretto, Cardamon Bitters. Another great match.