Chefs shine with unique creations at Cooking for a Cause

10 Apr

The ninth annual Cooking for a Cause was bigger and better this year — securing funds for the great work the East End House in Cambridge does and providing guests an opportunity to sample treats from the best chefs and mixologists in the area.

Read my writeup online on Wicked Local Cambridge.

Unlike last year, this one had more variety in food with a leaning towards seafood and fish.

I swear I tried doing a blind taste by walking around, not trying to look at the signs or the chefs. Even then I ended up picking up some of the usual suspects… Anyway, here’s what I thought was spectacular among the smorgasbord of mouthwatering tastes that night:

  • Char crudo with ginger pickled rhubarb, parsnip chips, and pea shoots – Jody Adams, Rialto: delicate and mouthwatering, with a crunch.
  • Homemade beet pasta with boudin noir ragout – Tony Maws, Craigie on Main: yay, pig’s blood! Unique and tasty.
  • Cuban-style pulled pork shoulder – Jason Heard, East Coast Grill: well-cooked and packed with flavor.
  • Charred pork belly with chipotle and purple carrot and jicama slaw – Richard Rayment, Aura: mindblowingly yummy.
  • Mexican-style seafood tortilla soup (photo below) – Eric Brennan, Post 360:  full of fresh seafood and delicious.
  • Brown sugar cupcakes with butter cream frosting, caramel popcorn  (photo on top) – Chef Michael Levitov, Area Four: crunchy, not too sweet and just plain different.

A special shout out to my chef friends – Culinary Chair of the night Jason Santos of Blue Inc. with an interesting pastrami reuben fried dumpling and Paul O’Connell of Chez Henri with his family recipe for Lent, fish chowder.


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