Chefs In Shorts 2016

(L to R) Carolyn Grimes, Program Director, Michelle Callahan, Director Of Communications and Will Barclay, Operations Coordinator of Future Chefs.

Seriously, who has a better-looking staff than Future Chefs?  It was all hands on deck last night at the Seaport Hotel for the 19th annual Chefs In Shorts event with beautiful weather, the largest crowd ever and dozens of well-known local Chefs, all in shorts. They were grilling and serving up delicious dishes and drinks to over 1,000 attendees, all to benefit the great work that Future Chefs does for disadvantaged, urban students with an avid interest in food and the culinary arts.

The always-gracious Chef Chris Coombs of Deuxave and his crew were there to lend support and feed the crowd at the sold-out event.

Chef's signature dish for the evening was Sumac Pavlova:  Grilled Corn, Candied Lime, Blackberry and Corn Ice Cream, subtle, sweet and superb.  Never had corn ice cream?  It's more like an corn ice dream!  Head on over to Deuxave.

Public Relations star Nicole Kanner and Chef Suzi Maitland of Trina's Starlite Lounge were there, always big supporters of Future Chefs.

Grilled octopus was on the menu at Serafina's serving table.

The Charred Octopus was served with a Yellow Watermelon Gazpacho, Fennel and Pickled Blackberries.  This was one of our top tastes.  Fruity and delicate, the octopus was incredibly tender and that watermelon gazpacho will definitely be on our summer dining-at-home menu.

Pat Keegan and her crew were there, a longtime supporter and Board Member of Future Chefs.  

The annual group photo gathered all of the participating Chefs and the full Future Chefs team.  Look at those smiles!  It also gave way to my new motto:  "You're not living unless you're giving." 

The ladies of Bombay Sapphire proved to be the most popular sip with long lines of guests queuing up for a generous pour.  

And last, but never least, were Future Chefs alumni, and now cooks at Foundry On Elm, Flaviana and Sandro.  As a proud Ambassador and volunteer for Future Chefs words cannot express how gratifying it is to see our family of teens who with the proper guidance, mentoring and apprenticeships, grow into their roles as Chefs and Cooks in so many of Boston's most popular and successful restaurants.  They are the future.  

Thanks to Toni Elka, Executive Director of Future Chefs, The Seaport Hotel and ALL of the participants and people who attended for their support and for enjoying Boston's best kickoff of the summer grilling season. 

For more information on this non-profit organization and the stories of people involved with it please visit the Future Chefs website. You will want to be a part of it.

Twitters:

@FutureChefs

@deuxave

@chefchriscoombs

@trinastarlite

@serafinaboston

@foundryonelm

@SapphireGinUSA

@TheBostonFoodie

Chefs In Shorts 2014

The Chefs and Future Chefs of Boston at the Seaport Hotel to celebrate Chefs In Shorts 2014.

Every time that I attend an event involving Future Chefs I think about the advice that I could best give to young people and, indeed, to my younger self if I had the mystical power to go back in time.  I would tell them to always be aware that life and the way that you are perceived by all and everything around you is constantly hanging in the balance, like the scales on a butcher block table used to measure ingredients precisely.  Every time that you disrespect someone or something the scales tip against you, even if just a little bit.  When you make a cruel joke about someone or something that, sure, people may laugh at temporarily, you may hurt feelings that will never heal and cause the perception of what you are, the values you hold, to be forever damaged.  Likewise, when you show up for work on time, you tip the scales a little bit in your favor.  When you put your work that's easy for you aside to help someone else who is struggling that may just be a moment that they will never forget and always grateful for. For you and your spirit and generosity. When you apologize for something you did you tip the scales back in your favor.

Every time that you prepare food well you are creating joy for someone.  Celebrate the fact that you have been handed this power.  Last night at Chefs In Shorts 2014, the largest number of Boston Chefs ever assembled for this event came together.  I think they do it, like me, because it is an affirming experience to share with young people the things that we, perhaps, wish we had been shared with us at their age.  Understanding.  Learning. Setting an example.  Teaching someone something new that will help them steer through the turbulent course of life.  And let's not forget that it's also just plain fun.  For many it's a night when they can turn from the sometimes many disappointments in life and truly shine.   

Life is an emotional bank account.  You can choose to make deposits or withdrawals, the only two transactions. From the moment you open your eyes in the morning until that time when you fall back into your quiet slumber you are tipping the scales, positive or negative.  When you reach the tipping point with another then you have made a true friend, complete with all of the admiration and respect due you.  Or, you have ruined what might have been one.  Every action has an often unseen or unknown consequence but it always takes place.

I ran into Tom from @Bostontweets (and dozens of other friends and food-lovers) who said to me: This is my favorite event of the year. Always." I couldn't agree more.  Mother Nature smiled upon us with a night of glorious, cool, sunny weather, great food and an atmosphere of giving.  Great night everyone!

Above:  Chef Matt Cunningham of The Sinclair was tipping the scales with his creative cuisine, no matter how hard the work or how long it takes.  He has some of the most inventive dishes we have recently had the pleasure to sample.

One of the best ways to tip the scales is to simply be a good role model and lead by example both in and out of the kitchen.

M + C Spiedo was tipping the scales with great sourcing on their plate with the help of Future Chefs.

Future Chefs Staff is ALWAYS tipping the scales for all of the young people with an interest in food and the culinary arts.

Suzi Maitland of Trina's Starlite Lounge was tipping the scales with love for good, old-fashioned food and the young people it can inspire.

I've been called a "social media influencer."  What this event always demonstrates for me, beyond just the great food on a plate, is that we all have influence.  How we choose to use it every day is the challenge.  Never stop looking for the opportunity to inspire someone.

Trina's Starlite Lounge

When I arrived with my dining companion at Trina's Starlite Lounge recently I noticed that look on his face that seemed skeptical.  We are used to visiting some fine dining establishments in and around Boston and this, to him, seemed like a dive bar.  We'd been invited back to try the new menu items and I promised him that it would be an adventure and a pleasant one at that.

Our first adventure was this Southern Wedding Soup.  With collards, ditalini, endive and alligator meatballs it did not disappoint.  Yes, I said alligator meatballs and I loved them.  For anyone who has dared to try alligator you know that it is a tough meat.  Ground up, however, it was almost an even richer taste.  Boldly served with a boozy drink called The Expatriate (scotch, Carpano Antica, nocino, and black walnut bitters) it was a heavy cocktail to begin a meal with and some thought it was far too stiff a drink to start.  To me, it was a chance to throw all conventions aside and just have some fun.  I liked the mix.

Next up was a Blistered Beet Salad.  Pumpkin agro dolce, Carpone's ricotta, hazelnuts and honey, the dish was paired with a Clarendelle Blanc, Bordeaux.  I love a beet salad, rarely make one when cooking at home and always try to order it when I'm dining out and it's available.  This was far more of an easy sell to dinner companions and most agreed that it was as good as any served in what might be considered fine dining establishments.

Shooting Star Blue Franc, WA, was our next pairing.  The typical reaction to a wine that receives little or no oak aging is that it has a tinny taste and I heard this comment at our table.  I thought it had a clean, crisp taste.

The wine was served with this Duet of Crispy Duck and House-Made Cavatelli. The duck was very good.  I advised others to try the wine again, after tasting the duck.  Somehow, it seemed to improve their first impression.

The cavatelli was very rich, salty, cheesy and satisfying.  Not on the menu, I asked a server to bring out a slab of their famous cornbread which seemed to make the dish even better and was passed around and devoured to the last crumb by everyone.

Dessert was Q's Apple Delight served with a sweet Cocchi Vermouth Torino.  Basically, an apple crumble sprinkled with crushed ritz crackers for a homey throwback to the kind of comfort food that is unpretentious yet delicious.  Exactly what Trina's is all about.

Suzi Maitland, the real star of Trina's, stopped by the table to say hi as we finished our meal and headed out into the snow after a thoroughly satisfying meal.


Trina's Starlite Lounge
3 Beacon Street
Somerville, MA 02143
Telephone: 617.576.0006

Chefs In Shorts 2012

Chefs In Shorts is always one of our favorite annual events.  Held at the Seaport Hotel, this year's event was even more meaningful since proceeds from the event were for Future Chefs. As everyone knows, I have been a proud supporter of Future Chefs and all the great work that they do bringing opportunities for learning, mentorships, scholarships and jobs to urban youth. They have been giving a culinary hand up to hundreds of kids in Greater Boston for years now. In full disclosure, I also serve on the Advisory Council to Future Chefs. So, first of all, CONGRATULATIONS!



Over forty Chefs participated this year and joined nearly one thousand visitors who braved a little rain and wind to enjoy a night of limitless tastes and treats. Virtually everyone that I ran into said that this is one of their favorite food events of the year and the weather was not going to deter them.

Isabelle English of Isabelle's CurleyCakes on Charles Street and Toni Elka, Founder and Executive Director of Future Chefs.

Izzy was serving up what I have always said are the best cupcakes in Boston.  My favorite were those Boston Cream Cupcakes you see on the right.

We stopped to chat with Jonathan Soroff of The Improper Bostonian and Rachel Cossar of Foodista On Pointe and the Boston Ballet.

Andy Husbands of Tremont 647 and his team were being assisted by Future Chef Luis Ramos-Tejada of Everett High School.

Andy was serving up this Pork Tenderloin Salad with a delicious smoky/sweet barbecue sauce.

Future Chef Aly Lopez, Toni Elka and Meesh and Jacki from Just Add Cheese. It was really rewarding for me, personally, to finally be able to introduce so many of my food-writing friends to Future Chefs.

Suzi Maitland of the very popular Trina's Starlite Lounge was not only celebrating her birthday but also surrounded by Future Chefs helping her to prepare and serve her dishes. Many of these dedicated students spent the entire day making this annual event another resounding success.

Great night, everybody. Can't wait until next year.