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1) New England’s largest food recovery organization, Spoonfuls, is announcing “Battle of the Bites”, a new event series featuring head-to-head live cooking competitions where guests will try both dishes and vote for the winner. The first event will be on August 20 and features Chef Jamie Bissonnette (Somaek, Temple Records, ZURiTO) and Cape Cod seafood sensation Chef Drew Grosse (The Lobster Trap).
These two culinary luminaries, along with hosts, Chefs Nick Dixon and Rick Tormey of Lincoln Tavern & Restaurant, are donating their time and cuisine to ensure all proceeds support Spoonfuls’ mission to reduce waste and fight hunger. Tickets are just $50 at https://onecau.se/battleofthebites and include appetizers from Lincoln, signature cocktails from presenting sponsor Tito’s Handmade Vodka, opportunities to taste both chef’s creations, and more.
Chef Jamie Bissonnette shared, “I’ve been a proud champion of Spoonfuls’ mission and member of their Culinary Board for years. Given the way of the world right now, it’s never more important to do what we can for our neighbors who are struggling to put food on the table. I’m excited for a night of fun, friendly competition with my old pal, Chef Drew. You better bring your A-game, buddy!”
Said Spoonfuls’ Chief Advancement Officer, Erin Keohane, “Spoonfuls is fortunate to have impactful, longstanding partnerships in the hospitality community, whose generosity is instrumental to our fundraising strategy. In the wake of cuts to federal funding, programs, and safety net resources, Spoonfuls’ deliveries of fresh, healthy food have become even more critical for our 200+ partner organizations and the communities they serve. Knowing we can call upon the likes of Chefs Bissonnette, Grosse, and Dixon - among many others - to get creative with us during a time of uncertainty, is incredibly encouraging and exciting. We look forward to a great night!”
2) On Thursday, August 21, at 7pm, join InterContinental Boston’s Matria for a wine dinner with Stags’ Leap Winery, an exclusive three-course dining experience. The evening will showcase a curated menu highlighting fresh, seasonal ingredients and artful presentation, with each course paired with an exceptional wine from Stags’ Leap Winery.
The curated menu begins with an amuse-bouche: a deconstructed Short Rib Arancini, featuring layered creamy risotto and a tender braised short rib center, finished with roasted red pepper sauce, shaved Parmesan cheese, and lemon zest, paired with Stags’ Leap Sauvignon Blanc. For the first-course, enjoy a Classic Caesar Salad served in a parmesan crisp bowl, topped with a whole white anchovy, garlic chickpeas, and lemon zest, paired with Stags’ Leap Chardonnay. The main course highlight is Filet Marsala, seared beef filet finished in a Marsala reduction with parsley-swirled pappardelle, trumpet mushrooms, and white and green asparagus segments, paired with Stags’ Leap Cabernet Sauvignon. To end the evening on a sweet note, indulge in Tiramisu, made with whipped mascarpone cheese, lady fingers, cocoa powder, and espresso, paired with Stags’ Leap’s ‘Lead The Investor’ red wine.
Cost: $120.00 (excludes tax and gratuity).
Reservations: Space is limited, to reserve a seat, visit Resy.
3) The new Tacos El Chikis—a fast-casual taqueria is debuting on Northern Avenue in the Seaport. George Aboujaoude and Dominick Minots, the team behind Eva on Newbury Street and Committee (located next door in the Seaport), have partnered with José Antonio Paredes on the project. Culinary direction is led by Eva’s Executive Chef, Vince Carideo.
The name Tacos El Chikis is a playful nod to the casual, beloved taco stands found throughout Mexico for generations. “Chikis” is also an affectionate term meaning “little ones”—and like those street stands, their dishes will deliver bold, unforgettable flavors that match. Chef Vince Carideo and George Aboujaoude, both of Lebanese heritage, have thoughtfully incorporated their roots into the menu at Tacos El Chikis. Mexican cuisine itself has long embraced Lebanese influences—take al pastor, a dish inspired by shawarma brought to Mexico by Lebanese immigrants. To celebrate this cultural connection, Chef Vince has introduced a lamb al pastor, offering a distinctly Lebanese twist on the beloved Mexican classic.
"We’re excited to bring Tacos El Chikis to the Seaport. This passion project blends the bold flavors of Mexico with the cultural influences of our Lebanese heritage. My partner Dominick and I have had our eye on this space for a while, so it’s especially meaningful to open right next to our other restaurant, Committee. Tacos El Chikis is a fun, fast-casual spot where people can enjoy something fresh and flavorful—whether it’s a quick lunch, a late-night bite, or anything in between. We can’t wait to welcome everyone and become part of the neighborhood,” says owner George Aboujaoude.
The Opening Menu: For tacos, choose from Pollo (grilled dark meat chicken), Carne Asada (grilled skirt steak), Pastor (marinated pork with pineapple), Portobello Pastor (marinated mushroom), Vegetariano (roasted seasonal vegetables), Quesabirria (braised spiced beef), Chicharrones (crispy pork belly), and/or Lamb Pastor (slow-roasted lamb with pineapple). For heartier appetites, guests can try Quekas (flour tortillas stuffed with beans and cheese), Cemitas (Mexican sandwiches filled with Milanesa (breaded pork cutlet), carne asada, or vegetarian. Bowls are loaded with your choice of protein, rice, beans, pico de gallo, guacamole, and lettuce—plus the option to make it a burrito. Sides include chips and guac, rice and beans, and chicharrones. Tacos El Chikis will also offer curated lists of Mexican beers and wines.
Tacos El Chikis will be open Sunday through Thursday from 11 AM to 11 PM, and Friday and Saturday nights from 11 AM to 1 AM.
Chef Jamie Bissonnette shared, “I’ve been a proud champion of Spoonfuls’ mission and member of their Culinary Board for years. Given the way of the world right now, it’s never more important to do what we can for our neighbors who are struggling to put food on the table. I’m excited for a night of fun, friendly competition with my old pal, Chef Drew. You better bring your A-game, buddy!”
Said Spoonfuls’ Chief Advancement Officer, Erin Keohane, “Spoonfuls is fortunate to have impactful, longstanding partnerships in the hospitality community, whose generosity is instrumental to our fundraising strategy. In the wake of cuts to federal funding, programs, and safety net resources, Spoonfuls’ deliveries of fresh, healthy food have become even more critical for our 200+ partner organizations and the communities they serve. Knowing we can call upon the likes of Chefs Bissonnette, Grosse, and Dixon - among many others - to get creative with us during a time of uncertainty, is incredibly encouraging and exciting. We look forward to a great night!”
2) On Thursday, August 21, at 7pm, join InterContinental Boston’s Matria for a wine dinner with Stags’ Leap Winery, an exclusive three-course dining experience. The evening will showcase a curated menu highlighting fresh, seasonal ingredients and artful presentation, with each course paired with an exceptional wine from Stags’ Leap Winery.
The curated menu begins with an amuse-bouche: a deconstructed Short Rib Arancini, featuring layered creamy risotto and a tender braised short rib center, finished with roasted red pepper sauce, shaved Parmesan cheese, and lemon zest, paired with Stags’ Leap Sauvignon Blanc. For the first-course, enjoy a Classic Caesar Salad served in a parmesan crisp bowl, topped with a whole white anchovy, garlic chickpeas, and lemon zest, paired with Stags’ Leap Chardonnay. The main course highlight is Filet Marsala, seared beef filet finished in a Marsala reduction with parsley-swirled pappardelle, trumpet mushrooms, and white and green asparagus segments, paired with Stags’ Leap Cabernet Sauvignon. To end the evening on a sweet note, indulge in Tiramisu, made with whipped mascarpone cheese, lady fingers, cocoa powder, and espresso, paired with Stags’ Leap’s ‘Lead The Investor’ red wine.
Cost: $120.00 (excludes tax and gratuity).
Reservations: Space is limited, to reserve a seat, visit Resy.
3) The new Tacos El Chikis—a fast-casual taqueria is debuting on Northern Avenue in the Seaport. George Aboujaoude and Dominick Minots, the team behind Eva on Newbury Street and Committee (located next door in the Seaport), have partnered with José Antonio Paredes on the project. Culinary direction is led by Eva’s Executive Chef, Vince Carideo.
The name Tacos El Chikis is a playful nod to the casual, beloved taco stands found throughout Mexico for generations. “Chikis” is also an affectionate term meaning “little ones”—and like those street stands, their dishes will deliver bold, unforgettable flavors that match. Chef Vince Carideo and George Aboujaoude, both of Lebanese heritage, have thoughtfully incorporated their roots into the menu at Tacos El Chikis. Mexican cuisine itself has long embraced Lebanese influences—take al pastor, a dish inspired by shawarma brought to Mexico by Lebanese immigrants. To celebrate this cultural connection, Chef Vince has introduced a lamb al pastor, offering a distinctly Lebanese twist on the beloved Mexican classic.
"We’re excited to bring Tacos El Chikis to the Seaport. This passion project blends the bold flavors of Mexico with the cultural influences of our Lebanese heritage. My partner Dominick and I have had our eye on this space for a while, so it’s especially meaningful to open right next to our other restaurant, Committee. Tacos El Chikis is a fun, fast-casual spot where people can enjoy something fresh and flavorful—whether it’s a quick lunch, a late-night bite, or anything in between. We can’t wait to welcome everyone and become part of the neighborhood,” says owner George Aboujaoude.
The Opening Menu: For tacos, choose from Pollo (grilled dark meat chicken), Carne Asada (grilled skirt steak), Pastor (marinated pork with pineapple), Portobello Pastor (marinated mushroom), Vegetariano (roasted seasonal vegetables), Quesabirria (braised spiced beef), Chicharrones (crispy pork belly), and/or Lamb Pastor (slow-roasted lamb with pineapple). For heartier appetites, guests can try Quekas (flour tortillas stuffed with beans and cheese), Cemitas (Mexican sandwiches filled with Milanesa (breaded pork cutlet), carne asada, or vegetarian. Bowls are loaded with your choice of protein, rice, beans, pico de gallo, guacamole, and lettuce—plus the option to make it a burrito. Sides include chips and guac, rice and beans, and chicharrones. Tacos El Chikis will also offer curated lists of Mexican beers and wines.
Tacos El Chikis will be open Sunday through Thursday from 11 AM to 11 PM, and Friday and Saturday nights from 11 AM to 1 AM.
MAZÍ Food Group’s executive chef and owner Jesus Preciado has reimagined a menu rooted in core American cuisine with occasional Irish influences. Designed for sharing, guests can expect a collection of starters like pickled vegetables, Rockefeller oysters, fried cauliflower, deviled eggs, and a variety of local oysters. Spanning regional specialties from the Northeast to the south, highlights from the dinner menu include a smashburger, mac and cheese, fish and chips, and jambalaya while classic sandwiches preparations – from a lobster roll to roast beef and a Cubano – grace the menu at lunchtime.
Louis Corner’s beverage program will encompass cordials, beer and wine while paying tribute to classic American cocktails. The wine program has been curated to celebrate American vintners, with endeavors based both stateside and overseas, while the beer selections will showcase local and craft offerings available by the can and bottle. I'm excited to see their wine list including offerings from Virginia, the Finger Lakes, Long Island, and New Mexico. Most of the rest of their wines comes from California, Washington, and Oregon with a smattering of European wines.
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