Restaurant Week Boston Kick Off Recap

by Michele Pesula Kuegler | March 12th, 2009 | Restaurant News

Yesterday, my photographer (AKA my husband) and I headed to Boston for the Winter Restaurant Week Kickoff.  Held at the Fairmont Copley Plaza, attending this event is a definite perk of being a member of the media.

brw09-cookingThe event began a few minutes later than its anticipated 10:45 start, as Billy Costa (from NECN “TV Diner”) was running late.  Unfortunately, fifteen minutes passed, and Mr. Costa had not arrived, so the event began without him.  On hand to speak about the fantastic offers were Patrick Moscaritolo (President & CEO of the Greater Boston Convention & Visitors Bureau) and Mayor of Boston, Thomas Menino.  Jeanne Steward of American Express and David Waters of Community Servings explained how dining during Restaurant Week can help needy families in the Boston area.

Once the speakers had imparted their information and praise for this event, the fun part began.  Three chefs participating in Restaurant Week had items from their menus.  Members of the media were invited to photograph and sample these delicious foods.

Susan Regis, chef of the Monday Club Bar at UpStairs on the Square, presented fishcakes made with haddock and potatoes.  Complimented by a petite salad, this dish made a excellent start to my sampling.

Stefan Jarausch from the Oak Room provided a delicious seafood main course,  Georges Bank Licorice Dusted Grey Sole, Roasted Tomato Relish, and Mini Twice Baked Lobster Potato.  The grey sole was lightly and wonderfully flavored with the relish.  The potato and lobster combination was an amazing pairing, which I had never considered.

brw09-dessertTop of the Hub chef Mark Porcaro presented a dessert of Honey Yogurt Mousse.  This dessert was the perfect ending to my three course sampling, as it was neither heavy nor overly sweet.  Served with orange glaze and passion fruit-lemon and cherry sauce, it had a cornucopia of flavors that my taste buds appreciated.

After sampling foods from three of  the two hundred twenty chefs involved in Restaurant Week Boston, I am hopeful to enjoy a lunch or dinner created by another chef participating in this event.  If you want to make your own reservations, visit Restaurant Week’s website.  To obtain more information on prices, read our previous article Restaurant Week Boston.

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