Submitted by Joan Charlotte Matelli
1
Results tagged “food”
A few of the region's top chefs will be featured on Fridays in July as part of the Institute of Contemporary Art/Boston's "Talking Taste" series. Each chef will discuss the foods that made them famous and will provide samples from the outdoor ICA Grandstand. Each Friday event begins at 6:30 p.m. Tickets are $15 for general admission and $10 for members and students. A package for the entire series costs $40 for general admission, $32 students, and $20 for members. For more information, call (617) 478-3100 or visit www.icaboston.org.
When it comes to Redbones' annual dismantling of smoked pigs for charity in Somerville, then big baby Jesus I can't wait.
If you've walked down Broadway in Ball Square, maybe on your way to brunch, you've probably noticed the bakery with the crazy lavishly-decorated cakes in the window. If you haven't gone in, well, boy, you're missing out. Lyndell's Bakery wins this Bostonist's "most delicious bakery in the world" award for any year you care to mention; we don't care how much brunch you ate, there's always room for those delicious donuts and mini-cakes. And they just opened one on Hanover Street, too, so you don't have to schlep out to Somerville.
Tired of trying to guess which wine goes with which dish? Afraid you’re not going to impress the guests? This year really impress them by pairing the right beer with the right dish. Or maybe the right dish with the beer, depending on your priorities.
Bostonist is skeptical of one dollar oysters, and we usually turn the other way when we see them on the menu. Luckily, the Food Monkey is a bit more adventurous. He's risked life and limb to bring you a guide to dollar oysters in Boston that won't send you to the emergency room.
Padma, Tom, and all the rest of the gang are back! This season on Top Chef, we're off to Las Vegas, where 17 eccentric would-be top chefs will battle royale for the grand prize and the chance to smackdown with strangers on cable television.
Residents of Union Square in Somerville are rightly freaking out over reported correlations between contaminated soil and high cancer rates. It turns out that recent soil testing has shown that Union Square's soil contains "arsenic, lead and other metal contamination." Officials "are not sure if it comes from the Miller’s River that once ran through or from the Kiley Barrel factory site, where paints were once blasted off recycled barrels." Whatever the cause, eating vegetables planted anywhere near Union Square is not a good idea. All hope is not lost for burgeoning Union Square gardeners, however. Container gardening and raised bed gardening both allow you to garden without planting in contaminated soil. For a fee, Somerville's Green City Growers will even set you up with a raised bed plot, or you can stop by the Boston Green Fest in August for a tutorial. [Somerville Journal]
Bostonist is a pickle maniac. We've been known to take $30 round-trip bus excursions to New York City just to bring back a pint of Guss's pickles. So, when were alerted to the presence of anthropomorphic pickle beings wandering the Common, we had to check it out.
Do you have mad deviled egg skillz? Take 'em to PA's Lounge (345 Somerville Ave, Somerville) tonight for the Inaugural Deviled Egg-Off. Doors at 7, show up by 7:30 to be judged by local food writerly person Christine Liu. The contest is sponsored by Boston Citysearch and paprika, and a real live chicken will be in attendance. Prizes include copies of Deviled Eggs, a cookbook from Harvard Common Press. Check the Facebook event page (login required) to see who's bringin' the yolk tonight.
On Wednesday April 29, this Bostonist had the honor of being a guest judge at this year’s Chocolate Madness event, hosted by NARAL Pro-Choice Massachusetts. Judges were asked to arrive early so that they could get their duties out of the way before the main event. After being handed our categories and escorted to the appropriate tables the judges set about to chose winners in each category: Into the Aether: Heavenly Stars of Showcase and Fancy Cakes; Out of the Fire: Fresh from the Oven; Down to Earth Mother’s Contemporary Candies; Flowing Water: Spoonfuls of Puddings, Ice Creams and Sorbets; and Light as Air: Sweet Treats to Go. Judges were asked to assess items on taste and originality. But the biggest perk of being a judge was the early access to all of the goodies. Once our judging duties were completed, we were allowed free reign of the chocolate floor. At first, this Bostonist was reticent to disrupt the aesthetics of the displays but volunteers and chefs assured us that it was alright and from then on it was a chocolate free for all.
Don't we all. But this is a uniquely romantic opportunity: spend a year in Parma, one of Italy's food hubs, studying sustainable agriculture at a university run by the Slow Food organization, with field trips to France, Greece and Spain, then produce a final project about it. This Bostonist smells a book deal.
On Thursday, April 2, this Bostonist had the pleasure of attending this year’s Taste of the Nation Boston event at the Hynes Convention center. Managed by Share Our Strength, a non-profit organization dedicated to ending childhood hunger in America, this year’s Taste of the Nation Boston boasted the presence of more than seventy of Boston’s finest restaurants, over forty wineries, and Bombay Sapphire drinks galore. To put it simply, this event is foodie heaven.
It's official: the Boston food industry crowd is in love with Craigie on Main, the newly expanded venture of Cambridge chef Tony Maws (formerly of Craigie Street Bistro). On a recent visit to the new space, this Bostonist spotted employees from Green Street, Eastern Standard, Dante and Drink bellying up to the bar. Here, wunderkind Tom Schlesinger-Guidelli, recently of Eastern Standard himself, was mixing up rye cocktails and housemade vermouths to rival any served at these other temples of mixology.
Think you've got foodie game? The Food Network is casting for a new scavenger-hunt style show (what it terms a "chowhound smackdown") next week in Chestnut Hill and Allston. They're looking for food-affiliated types (chefs, restaurant owners, food bloggers and self-taught gourmands alike) to form teams of two and run around the city a la "Amazing Race". Interested parties aged 25-45 (and yes, they're strict about this) should bring a photo, a bio and a teammate to one of these 2 open calls:
In Boston on Saturday the 14th unless otherwise noted:
Recession be damned -- 2008 was an incredible year for Boston's food scene (except for the intriguing but ill-starred Circle, which did in fact fold after only six weeks in business).
Folks who work in the Theatre District have a lot of lunch options. From New York Pizza to Subway to the haute cuisine of the Transportation Building, there's no shortage of ways to stuff your face. But do any of them actually taste good?
This Bostonist hates brunch. Hates it. He has no idea what would possess so many thousands of people, of otherwise sound mind, to wait in 20-person-long lines only to pony up anywhere between $12 and $20 to buy food that cost a restaurant a buck fifty in the first place and that you could totally cook at home.
Tasty Thanksgiving recipes contributed by Kim Liao, who also writes for Vernacular.
Pierre Lascott caught this ridiculously adorable video—apparently chicks love them some video camera (and feet). We don't know how we're going to eat a bird for dinner after seeing this.
A friend of mine brought these into work the other day and completely wow'd the office. If you're looking for an alternative to traditional pumpkin pie, check out these Gooey Pumpkin Bars...
To kick off our Grocerygate series on where to shop for Thanksgiving, we have a guest post from Ann Woody. Enjoy!
You might think that making mashed potatoes is almost as easy as boiling water. But how many of us has had lumpy spuds or mashed potatoes so gloopy that they could be used as wallpaper paste? I won't go as far to say that there is an art to making a good batch, but there certainly are a few things you can do to help yourself become the Mashed Potato Master...
Have you always wondered how to make the perfect mashed potatoes? Do you struggle to find just the right gift for your boss or a co-worker? If so, join me here every Saturday at noon from now until 12/20 where each week a new holiday recipe will be featured. November's recipes will focus on Thanksgiving dishes (including a super tasty alternative to pumpkin pie) while December will have a few homemade gift ideas and tasty cookie recipes you can share with your friends and family.
It starts around the second week in October and easily lingers into November. It shows up in cute miniature versions of our classic favorites, taunting us with its cuteness and the promise of fewer calories per serving.
Search for “Who invented peanut brittle” on the internet and you’re sure to come up with a slew of answers ranging from an 1890’s housewife who made an error with ingredients to the Nazi’s needing to feed their troops. Regardless of its origin, brittle is a sweet, crunchy treat made of hardened caramel and nuts. Most of the time.