Interview: Jason Santos, Blue Inc.

by Michele Pesula Kuegler | March 8th, 2012 | Chef Interviews

Although most of us are quite ready for winter to disappear, you might want it to last just a little longer so that you don’t miss out on a great winter event:  Winter Restaurant Week Boston.  Who cares if it is chilly and cloudy when you can dine in the best restaurants in the Greater Boston area and enjoy 2- and 3-course meals at fabulous prices?  This year’s Restaurant “Week” is a two-week event, being held from March 18-23 and March 25-30.

Over that two week period, 220 restaurants will be participating.  Each restaurant will offer its own special menus, but all will offer the same pricing:  2-course lunch for $15.12, 3-course lunch for $20.12, and 3-course dinner for $33.12.  Find the restaurant(s) of your choice, and make your reservations now.  It’s a popular event, so you don’t want to miss your chance at a fabulous meal!

To whet your palate, we are pleased to introduce you to Jason Santos, Executive Chef, at Blue Inc., which is located in Boston and is participating in Restaurant Week.

TT:  What inspired you to create a menu that combines Asian, French, American, and molecular gastronomy?

JS:  I love all types of food and try to create dishes that surprise people and make them smile.  Combining different culinary techniques from all over the world and adding a little dose molecular gastronomy to keep it inventive are things I consider while developing my menus.

TT:  What is your favorite dish on the Blue Inc. menu that incorporates molecular gastronomy?

JS:  My favorite dish on the Blue Inc. menu is my calamari “spaghetti” which is a dish made of calamari sliced thin and cooked to a texture that makes people think they are eating spaghetti rather than squid.  It is served with a pastrami bolognaise, squid ink puffs and a garlic bread puree.  It plays with people’s taste buds and they go nuts for it.

TT:  How often do you change the menu?

JS:  I change the menu every few months to keep it seasonal and fresh.

TT:  Are there any dishes that you wouldn’t remove from the menu?

JS:  The duck confit will never disappear from the menu.  Ditto with the Calamari “spaghetti” and the pork belly.  People come in and order those same dishes over and over.

TT:  As this is Blue Inc.’s first experience with Restaurant Week, what are you looking forward to?  What challenge do you see in it?

JS:  We are looking forward to introducing Blue Inc. to new guests during restaurant week.  It is a great way to get new faces in the door and it will be our job to make sure that they become repeat customers.  The challenges are that Restaurant Week can get really busy and we will just have to make sure that every dish that leaves the kitchen is of the quality that I want it to be.

TT:  Where can potential diners find your Restaurant Week menu?

JS:  Our Restaurant Week menu is located at www.blueincboston.com and we are offering our entire menu for Restaurant Week.

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