June 22, 2014 Chefs in Shorts
It was a beautiful night on Friday, a perfect evening for the 14th annual Chef’s in Shorts event.
Guests gathered at the Seaport Hotel for an evening of food from over 50 chefs. The event benefited Future Chefs, a nonprofit school-to-career program focused in culinary arts.
Our first stop was The Lagham Hotel’s table, where Executive Chef, Mark Sapienza was cooking up piri-piri grilled shrimp and sweet corn flan with spring onion, chorizo and vinho Verde.
I’m pretty sure I could have eaten the corn flan for days – it was light with just the right amount of sweetness – the shrimp was tasty and perfectly grilled.
Chef Andreas Edlbauer from the Dining Room, a restaurant within a restaurant (at the Living Room), served grilled cold smoked salmon with roasted cauliflower purée, Norwegian cucumber salad and micro lettuce.
Row 34 had a great smokey, spicy smoked mussel salad with grilled scapes, aleppo and pickled red onion. One of the better dishes of the night. I forgot to take a picture of it because I was too busy enjoying it, but it was delicious, there was spicy and crunchy with a little bit of sweetness – a very well balanced dish!
Tim Pennington, head chef at Earls bar and kitchen, opening soon at Assembly Row in Somerville, served up ribs with warm potato salad. A little messy to eat, but finger licking good!
Skybokx 109 in Natick served up grilled sugarcane skewered shrimp with pineapple salsa and barbeque glaze.
A dish from LTK.
The Blue Ox in Lynn.
Chef Robert Tobin from Tamo, in the Seaport Hotel, made a grilled marinated short rib with picked radish and carrot, Boston lettuce and asian bbq sauce.
Artbar in Cambridge.
How beautiful is that cauliflower?
Grilled flatbread from Flour Bakery.
Abby Park in Milton served up a short rib slider with savory cabbage slaw.
The Back Deck served up grilled hot wings: confit chicken wings tossed in a chipotle lime butter and served with celery sticks and gorgonzola dressing. These were right in their wheelhouse!
Chef Doug Rodrigues from the Tip Tap Room grilled up whole wild striped sea bass.
It was served with mustard greens, picked green tomatoes, and cucumber.
Executive Pastry Chef at the Seaport Hotel, Karen Hodson served up s’mores in a tin.
This dessert was outstanding!
They put ice cream on top and served them warm off the grill – SO good.
Chef de Cuisine Michael Zentner from Gaslight served up a Korean beef dish, similar to bulgogi beef, and wrapped it in lettuce for eating snacking.
Aragosta served up a ceviche with scallops, striped bass and calamari.
Crispy grilled pork belly.
Check out this beautiful dish by the chefs from the Sinclair.
Mark Porcaro, Top of the Hub, was serving up some delicious mahi mahi fish tacos.
Check out the amazing color of the slaw!
The Ashmont Grill served up grilled oysters, mussels and clams with salsa verde and BBQ butter.
Chef Chris Douglas of Ashmont Grill/Tavolo.
Mela served up chicken tikka, chicken marinated in spaices and yogurt and cooked on skewers in tan door, a clay oven.
Parla served up smoked scallop shish kebabs.
Lucca Restaurant and Bar in the North End.
Jason Albus, chef at Fairsted Kitchen in Brookline served up Soutern Pork Hash.
Steve, co-owner of Fairsted couldn’t make it, but was there in spirit with the face of Steve stamp – follow the hashtag #faceofsteve.
Kickass Cupcakes provided a welcome break from all the meat and seafood at the event.
Hoe cute are these?
Chef Andrew Herbert from TRADE was at the event, we chatted about the upcoming Battle of the Burger. Have you voted yet? You have until July 7th – vote here.
Chef Richard Rayment from the Seaport Hotel.
Check out the beautiful purple potato and grilled corn salad from Bravo at the Museum of Fine Arts – it was served with escabeche of local bluefish, aji amarillo and dried herb gremolata.
Pie tarts from King’s.
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