November 10, 2016 Oath Craft Pizza
Another post about another pizza place? Oath Craft pizza isn’t just another pizza place, they make delicious craft pizza that cooks in 90 seconds. You can get a whole pizza (11″) or a half pizza, pick from their craft pizzas or make your own “selfie” pizza. Some of my favorite pizzas that I tried were:
The Dougie (middle left): mozzarella, roasted potato, smoked bacon, ranch drizzle and scallion
Mexican Meatball (middle right): cilantro garlic sauce, mozzarella, meatball, rose pickled red onion, jalapeno relish, parmesan
Muffled Mushroom (bottom middle – top half): truffle sauce, mozzarella, roasted ‘shrooms, ricotta, parmesan
They even make dessert pizzas, a “triple chocolate cookie” pizza (bottom left) with chocolate chip cookie dough, ricotta and powdered sugar and the “Sweet Melissa” (top left) with New York style cheesecake, ricotta, strawberry drizzle and powdered sugar.
The crust is thin and light, almost flaky like a croissant and crispy.
The restaurant has Stubborn soda on tap, along with my favorite, Izze soda. Stubborn soda comes in unique flavors like agave vanilla cream soda, classic root beer, lemon berry acai, black cherry with tarragon and orange hibiscus. Oath Craft Pizza just started serving breakfast, which I will definitely go back to try. They have egg and cheese flatbreads that you can customize as well as things like a french toast pizza (YUM!!!)
What would you put on your customized pizza?
Disclaimer: I was invited as a guest to sample pizzas at Oath Craft Pizza. I was provided complimentary slices. All opinions are my own.
Oath Craft Pizza
210 Boylston Street, Chestnut Hill, MA
Tags: casual dining, chestnut hill, eat in, gluten free, pizza, restaurant, take out, vegan
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November 8, 2016 Little Leaf Farms
This weekend I had the opportunity to head out to Devens, MA to check out Little Leaf Farms. So what is a girl who doesn’t like eating vegetables doing at a lettuce farm? Right?!! Well it turns out that I was just waiting for the right vegetables. Little Leaf Farms may have just converted me into being a salad eater! You can taste the difference – but more on that later. Let me start from the beginning: you’ve heard of Backyard Farms tomatoes – the year round greenhouse grown tomatoes. If you haven’t, check out my post here. Backyard Farms founder Paul Sellew and former EVP of Sales and Marketing Tim Cunniff have started a new venture, Little Leaf Farms.
Little Leaf Farms is a 3 acre greenhouse that grows baby lettuce hydroponically. They use recycled rain water and solar energy. When there isn’t enough natural sunlight, the LED grow lights come on, which use 40% less electricity than conventional grow lights. The lettuce grows for about 25 days and there is a 24 hour period from when it is picked to when it reaches the grocery store. This is what makes them so different than the other lettuce that you get in the grocery store which mainly comes from California. The competition’s lettuce has already been sitting on a truck for at least a week before it gets to your local store – and at that point, it’s probably getting a bit soggy, has wilted, or is getting a little brown and slimy in the bag.
Little Leaf Farms has 4 products that come in 4 – 5 oz. bags:
Savory Spring Mix: a delicious mix including their red and green leaf lettuces, arugula and red chard (look at how beautiful it is in the photo above)
Super Crisp Green Leaf
Spicy Arugula
Lively Red and Green Leaf Blend
Now let me say that I have generally not like arugula every time I’ve had it. I tried the arugula at Little Leaf Farms and I actually liked it. It is a little spicy and gives you a real kick at the end.
Check out their state of the art greenhouse – this lettuce is 25 days old and is being moved out to the cutter!
After our tour of the facility we came back to the table to eat lunch and do a little blind taste test.
Can you spot the difference between the green leaf lettuce? Which one looks more appealing?
Which arugula looks better? After all, you eat with your eyes. And let me just say that not only was there a huge difference in taste, but there was also a difference in texture. The competition had a chemical, waxy mouth feel where as the Little Leaf Farms arugula felt clean and crunchy.
After the taste test, we sat down to an amazing lunch made by Paul’s wife and her sister. The steak was made using the Momofuku recipe which can be found here. SO flavorful and delicious! It was served with the Little Leaf Farms arugula.
The chicken salad was her mom’s recipe. I’m hoping that recipe shows up on the Little Leaf Farms website soon.
Vietnamese fresh rolls with peanut sauce featuring Little Leaf Finstar.
A delicious salad, made with the red and green leaf mix and topped with Bubba’s vinaigrette (so simple and yet so delicious!):
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
1 clove garlic
Salt and pepper
Pour olive oil into a small bowl or jar. With a garlic press, press garlic clove into olive oil, including crushed pieces of garlic in the oil as well. Add rice vinegar. Whisk all ingredients together, it will thicken slightly. Add salt and pepper to taste.
A special shout out to Richard Auffrey, The Passionate Foodie, for organizing this field trip and for choosing some great local wines and ciders to go with our tasty lunch.
Disclaimer: I was invited to be a guest at Little Leaf Farms. I was provided a complimentary lunch and a swag bag with lettuce. All opinions are my own.
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November 4, 2016 Boston Christmas Festival
Ever since I was a kid, my mom and I would go to the Christmas Festival. We would do some light shopping and then go out to the now closed Anthony’s Pier 4.
The Christmas festival, now in its 30th year, has a wonderful gingerbread house display every year. The houses are judged and sold, with proceeds going to Housing Families, a non profit dedicated to ending family homelessness.
This year my mom and I started a new tradition. We brought my kids to the festival and they were able to judge the gingerbread houses!
The gingerbread houses were amazing! Check out this Finding Dory gingerbread house – look at all the detail.
A Wizard of Oz themed gingerbread house made by Café Escadrille.
Chef Maria Cavaleri’s house.
I loved the Candy Land themed house by Jennifer Pearson Luna, Executive Pastry Chef at Ostra and Sorellina. She won best tasting – which was my vote – and boy were those cookies tasty!
Here’s a close up.
This Main Street Disney gingerbread house was made by Cupcake City and took home top prize!
This house won the Best Decoration award.
Ginger Betty’s had adorable Dory cookies.
The festival has 300 exhibitors so you’re sure to find some holiday gifts!
I love these ceramic koi fish made by Maine artist, Tyson Weiss. Check out his website www.fishinthegarden.net
There are so many things to choose from: scarves, mittens, jewelry, kids clothing, holiday goods and more!
I love these birdhouses.
The food aisle is always the best to go down, that’s why I always save it for last. I picked up some really tasty toffee from Ye Olde Toffee Shoppe out of New York.
How cute are these hot chocolate balls? If you can’t make it to the show, check them out online.
I loved Carrie Wagners whimsy illustrations. She’s a first time exhibitor and is based out of Rhode Island. I picked up two of the most adorable ornaments – an octopus and a fish. You can find her shop, Sepia Lepus on Etsy if you can’t make it to the show.
The festival is open this Saturday 10 – 6 and Sunday 10 – 5. For more information, check out the Boston Christmas Festival’s website: http://bostonchristmasfestival.com/
Disclaimer: I was invited to bring my family to the festival to judge the gingerbread house contest. We were compensated with free tickets to the festival. All opinions are my own.
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November 3, 2016 Happy Birthday Leah
One of my good gal pals, Leah, was having a birthday so I thought I would surprise her with a little party! I decided to have a brunch for her, and kept it pretty simple. No birthday would be complete without a birthday cake from Party Favors (in Brookline) of course. I opted for the yellow cake with vanilla frosting.
I adore our new dining room table from Saltwoods – perfect for entertaining a great group of ladies. I picked up these great Kendari placemats from Crate and Barrel and used my Pottery Barn “Great White” serving dishes and dinnerware.
I’m a big fan of helping yourself, so I set up some options on the buffet – this way you can sit and enjoy your company!
OMG! Bagels delivered some super fresh bagels for the event! Let me give you a little background on OMG! Bagels: The company is owned by Ana Maria and Jorge Vinha. Ana Maria used to live in the house down the street from me and a few years ago she moved back into the house she grew up in. My dad was chatting her up one day and he told her that I was a food blogger. To be honest, I had never heard of OMG! Bagels before but once I did some homework, I realized that they were everywhere. I was probably eating them all along and didn’t even know it. They are in Whole Foods, Bfresh, Flat Black, Espresso Love, Peet’s Coffee & Tea, and Verrill Farm to name just a few of their locations. You see, the company was born out of the need for a great wholesale bagel. Jorge and Ana Maria ran a commercial bakery and they just couldn’t find a wholesale bagel that actually tasted good. So Jorge spent 9 months perfecting the recipe for their New York style bagels. Now they come in 21 varieties. Check out their website to see where you can buy their bagels, or catch them at a Farmer’s Market during the season. Check out my previous post about OMG! Bagels here.
One of my favorite things to put together for a brunch event is a yogurt bar, I just think they are so fun! I used Stonyfield yogurt – plain and strawberry, and had some fresh fruit, granola and key lime curd on hand to mix in.
While I love cake, it’s important to have a variety of sweets. I picked up these lovely fruit tarts from Roche Bros. From left to right, sour cherry (Leah’s favorite flavor), peach and mixed berry.
In addition to the Party Favors cake, I went with some mini cupcakes in flavors like carrot cake, coconut, creamsicle, pink lemonade, german chocolate and Oreo (just to name a few). Another thing I love about Roche Bros. is that they have a biscotti case – I mixed and matched flavors like pistachio, lemon poppy, almond and chocolate chip.
The muffins are from Roche Bros. as well. Not as good as the old version, (they swear it’s the same recipe) they tell me that the only thing that is different is that they bake them in the paper instead of straight in the tins. Anyway: coffee cake, chocolate chip, double chocolate, corn, cranberry and blueberry.
I knew that I wanted to do a little party favor and with the guests being food bloggers, I thought that giving OMG! challahs was a perfect idea. The challahs are pretty darn delicious, I ate mine straight out of the bag, but I love using it to make French Toast as well – for some reason, this challah is just perfect for French Toast! I challenged the other ladies at the party to take their challahs home and make something with them, can’t wait to see what they made!
So cheers Leah to a wonderful birthday, this is going to be a great year! Thanks for your friendship and your thoughtfulness, you are truly one of a kind! Check out what Leah is doing on her blog: Leah’s Life: Pearls and Oysters.
Tags: bagels, entertaining, party, stonyfield
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November 1, 2016 New Lunch Menu at Beat Brasserie
So you’re probably familiar with Beat Brasserie in Harvard Square – they have a great brunch and live music Thursday – Sunday nights. But what you might not know is that in June they started serving lunch on the weekdays from 11am-3pm. If the weather is nice, you can grab a seat on the patio, or you can sit inside – I love the decor here.
Just look at those chandeliers!
We started off with the crab cake deviled eggs. These are not your grandmother’s deviled eggs!
We also had the buffalo cauliflower with blue cheese yogurt dipping sauce ($11) which was just the right amount of spicy.
You won’t find this on their regular menu, it was a special the day we were there – but it was too good not to share. A brat on a pretzel bun with sauerkraut and dijon mustard served with a side of house made potato salad and a second kind of sauerkraut. Perfect for a fall day!
Beat Brasserie is known for their bowls, natural grain and salad bowls, with your choice of toppings. We went with the bowl azteca ($14.50) adobo spiced quinoa, tomatillo salsa, corn, squash, green beans, avocado and baby spinach. You can add a protein on, we chose the slow cooked pork shoulder (+$3) but you have a choice of artichoke falafel, roasted free range chicken, seared all natural shrimp, seared salmon, grilled skirt steak of seared za’atar spiced ahi tuna.
I wasn’t so sure about the artichoke falafel, but our waiter said that they were delicious, and we HAD to try them. Great recommendation on his part.The flavor was very subtle and really, the artichoke was put in the food processor, so it just added some moisture to the falafel.
How can you pass up a burger that sounds this good? “Prime natural beef hamburger ($18) with port wine aioli, crispy fried onions, and served with a side of fries”. We added on some cheddar and bacon for $1 each more. The bun was buttery and delicious and the burger had all the right textures and flavors. The fries were crispy and sprinkled with just the right amount of salt.
Desserts are my thing. I love a good apple crisp and this one did not disappoint – served warm in a cast iron skillet, topped with vanilla ice cream and a nice oat crust, I gobbled up the majority of this even though we were ‘sharing’.
Generally I don’t waste my time with anything chocolate at a restaurant, let alone a mousse, but this one was excellent – I may have even liked it better than the apple crisp. It was light as air and the perfect texture so that it melted the second it hit your tongue. It was just the right amount of sweetness and you never wanted it to end.
Disclaimer: I was invited to Beat Brasserie to try their new lunch menu. My meal was provided complimentary. All opinions are my own.
Beat Brasserie
13 Brattle Street, Cambridge, MA
Tags: burger, casual dining, dinner, harvard square, live music, lunch, restaurant
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October 27, 2016 The Galley Ice Cream
Just in time for the last SOWA of the season, Sunday the 30th, I wanted to post about The Galley ice cream. It’s made locally in Cambridge by Kelly Williamson. She whips up small batch artisan ice cream in flavors like cold brew coffee, salted dark honey, malted vanilla bean and honey vanilla horchata. You can find cups (pictured above) and pints at SOWA on Sunday – don’t forget to bring your cooler! Can’t make it to SOWA this weekend? Catch the SOWA winter festival on December 2-4 or Motherbrook fall open studios on November 13th. Pictured above, the cold brew coffee – this is not the coffee ice cream your grandmother loves kids, this is the newer, more sophisticated coffee ice cream 😉
The nutella and oreo was probably my favorite out of the trio, combining two of my loves…the ice cream is creamy and smooth with bold flavors. Can’t make it to any of the events that The Galley will be at? Good news, they deliver within 10 miles of Malden (with a minimum order of 2 pints). Did I mention that they cater and can work with you to create your dream flavor. I’m thinking that it’s high time one of my friends decided to have a grown up ice cream party…hint hint.
The lemon curd ice cream was good, not what I had expected, but tasty none the less. I think I was hoping for a bolder, tarter taste. Note that this didn’t stop me from inhaling the whole cup in one short sitting.
Want more information about The Galley ice cream? Check out their website.
Tags: dessert, ice cream, local, small batch
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October 26, 2016 Ocean Prime
I don’t know about you, but when I was working down on State Street, every time I went to lunch it would be at least $15, whether it be a salad, soup, a sandwich, burrito, food truck, whatever. For just a few dollars more you can have a seriously gourmet lunch over at Ocean Prime in the Seaport. The “power lunch” is making a come back and Ocean Prime is offering a three course prix fixe lunch that is 10 times more delicious then that sad deli sandwich you just ordered.
The interior is beautiful. You walk in to this amazing bar – just check out that light fixture!! There’s a mixture of tables depending on what your lunch calls for – booths for that cozy feel or round tables for that business meeting with your team.
They have some pretty amazing private rooms as well. Again, great for a private business presentation or even your company holiday party! The three rooms can accommodate a variety of different sized parties depending on your needs.
OK, so let’s get down to the important stuff, the food. Don’t pass up this bread basket! They had me at pretzel roll…
So Monday – Friday from 11:30 to 4pm you can order off of Ocean Prime’s “Prime lunch” menu. Here’s what’s on the menu: (pictured above is the teriyaki salmon with shiitake sticky rice and soy butter sauce, the clam chowder and the petite filet)
First Course: Point Judith Calamari, Creamy Clam Chowder or Ocean Prime House Salad
Entrée: Parmesan Crusted Chicken Caesar, Teriyaki Salmon served with Shiitake Sticky Rice and Soy Butter Sauce or Petite Filet served with Whipped Potatoes, Haricots Verts and Cabernet Jus
Dessert “Indulgences”: Chef’s Selection of Hand Spun Sorbet or Five Layer Carrot Cake
The desserts at steak houses don’t usually wow me, I mean, after a huge meal, who can fit anything else in. But Ocean Prime is a scratch kitchen and they make everything in house. The carrot cake was delicious, really light!
Let’s talk about their other menus. Their “young adult” menu will make you wish you were still one: buttered noodles ($5), mac and cheese ($6), crispy chicken ($7), Ocean Prime burger ($8), 5 oz. petite filet ($11), broiled salmon ($8) or a Maryland crab cake ($9). All meals come with Golden Delicious apple sauce and your choice of mashed potatoes, hand cut fries, green beans, salad, broccoli or buttered corn. The regular lunch menu has something for everyone: sushi, steak, seafood, I wanted one of everything! I’m already planning what I want to get when I go back! Check out how enormous those shrimp are! (and they were cooked perfectly!)
The surf and turf appetizer definitely caught my eye, perfectly cooked sea scallops with slow braised short rib served over creamy mashed potatoes ($18). Everything just melted in my mouth, I would come back here just for this appetizer.
Goat cheese normally isn’t my jam, but these Sonoma goat cheese raviolis with golden oak mushrooms were delicious, not too goat-y if you know what I mean.
In addition to their great bar menu, Ocean Prime also offers delicious “zero proof” options like this, the rhubarb soda ($5) with house made grenadine and lemon juice.
Now, what you have all been waiting for, what is the steak like? Here is the 16 oz. rib eye steak – how beautiful is that?!? You have options like béarnaise sauce ($5), black truffle butter ($6), Maytag blue cheese crust ($5) or garlic shrimp scampi ($14), but I always like to have steaks plain, to showcase the prime cuts of meat. This did not disappoint – it came out sizzling, cooked perfectly medium with a pink center. There was a nice crust and just the right amount of fat for flavoring. It was tender and juicy, everything you want a $49 steak to be.
The sides all sounded amazing: jalapeño au gratin ($12), roasted garlic mashed potatoes ($10), Parmesan truffle fries ($10), creamy whipped potatoes ($9), black truffle mac and cheese ($16), asparagus and hollandaise ($11), steamed broccoli ($11), sautéed button mushrooms ($12) or creamed spinach ($13). Pictured above is the roasted Brussels sprouts ($12) that were quite tasty.
The desserts all sounded appealing: a 10 layer carrot cake ($11), blueberry lemon cheesecake ($9), creme brûlée ($10), baked alaska ($13), chocolate cake ($11) and sorbet ($8). But what sounded the most delicious (and came recommended by our server, Jason M.) was the peanut butter pie ($11). A light peanut butter mousse with a bitter sweet chocolate ganache and an Oreo cookie crust. I have no words it was so delicious. I love me some Oreo cookie crust and just about anything that involved chocolate and peanut butter, and this dessert was light enough that anyone can have room for dessert 😉
Disclaimer: I was invited to Ocean Prime to sample their new lunch menu. My meal was provided complimentary. All opinions are my own.
Ocean Prime
140 Seaport Boulevard, Boston, MA
Tags: gluten free, restaurant, seaport, steakhouse
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October 24, 2016 Get Cooking with NOLA’s Salsa
A couple of years ago I did a short post on NOLA’s salsa, and how much I really liked their product. So this time around, I wanted to do something a little different. Sure their salsa is great served with chips, but I wanted to see what else it could do. So I decided to hit the kitchen and do some cooking. I used their salsa fresca to make Mexican stuffed shells. I adapted the recipe from food.com, see the original recipe here. These were super easy to make and it was a hit with my family! Side note, I love the Taste of Mexico spice set from Penzey’s Spices, I use it all the time (it has the chili powder, chipotle and adobo seasoning I used in it) – now that it’s getting cooler, I’m looking forward to making some chili with it!
INGREDIENTS
- 1 lb ground chicken
- 1 tsp ancho chili powder
- 1/2 tsp red chipotle
- 1/2 tsp adobo seasoning
- 1 (4 ounce) package cream cheese
- 14 -16 large pasta shells
- 1 cup NOLA salsa fresca
- 1 cup taco sauce (NOT enchilada sauce)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 3 green onions, chopped
DIRECTIONS
Preheat oven to 350°.
In a frying pan cook ground chicken; add seasoning. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
While the ground chicken is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the chicken mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with more salsa.
Now meatloaf isn’t very photogenic by nature…I wish you could smell the one I made when it came out of the oven, because it was heavenly. So even though we eat with our eyes, give this one a shot, it’s delicious. I used NOLA’s fire roasted corn and black bean salsa for this easy salsa meatloaf recipe. After making it, I think I would have added some additional corn to punch this up a notch. See the original recipe here.
INGREDIENTS
- 2 lbs lean ground beef
- 1 cup plain dry bread crumb
- 1/2 tsp ancho chili powder
- 1/2 tsp red chipotle
- 1/2 tsp adobo seasoning
- 1 1⁄2 cups water
- 1 cup NOLA’s fire roasted corn and black bean salsa
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 egg
DIRECTIONS
Preheat oven to 425°.
In a small bowl, mix the bread crumbs, water and salsa and set aside for 10 minutes.
In a large bowl, add onions, garlic, beef, egg and when it’s ready, the water/breadcrumb mixture.
Using your clean hands, mix together.
Shape into a loaf shape in a large pan. (I actually used to smaller pans)
Bake for 60 minutes or until cooked through. Remove from oven and allow to cool slightly before slicing.
What is your favorite recipe you use salsa in?
Disclaimer: I was provided complimentary samples of NOLA’s salsas. All opinions are my own.
Tags: meatloaf, recipe, salsa, stuffed shells
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- Posted under Recipes
October 20, 2016 Très Petite Crêperie
I decided to take a trip into suburbia, Lexington to be exact, to try out the crepes at Très Petite Crêperie. They’re a little hard to find if you aren’t familiar with the area, as they are down a little side alley that isn’t picked up by navigation all the time. There is parking just outside their front door at meters, so don’t forget your quarters.
The menu gives you a great selection of both sweet and savory crepes.
Seating inside is cute, albeit a little tight if it’s a full house.
The crepes are buckwheat and they are now gluten free! I started with the savory gruyere crepe which was pretty delicious (I mean, how could you go wrong).
I was pumped to try their poutine, that is made with tater tots, cheese curds and gravy. The tots were a bit soggy and it came out not piping hot, so in all, it wasn’t the best choice of the afternoon 🙁 .
The good news is that I finished the afternoon up with a sweet crepe and it was delicious.
Here is their menu:
Sweet Crepes
Classics
Lemon & Sugar
Plain Jane
Nutella
Melba
Starwberry & creme
Specialties
Citron
Smores
Cookies & Creme
L’Americana
Savory Crepes
Classics
Jambon (Ham & Cheese)
Spinach & Mushroom
Ratatouille
Gruyere & Gruyere
Chicken & Spinanch
Specialites
The Ultimate
B.L.T
Salmon
Hummas & Roasted Red Peppers
(new Fall Flavor) Sage & Courge
Other Eats
(new) Sandwiches on Iggy’s Brioche Roll
Chicken Cordon bleu
Steak au Poivre
caprese
Poutine
Our Poutine is made out
of Tater tots- a US twist
Classic Poutine -cheese curds and beef gravy
Bacon Poutine
Plats du Jour
Beef Bourguignon
Chicken Coq Au Vin
(new) Quiche Du Jour with mixed greens
Salads
Mixed Greens, Goat Cheese, Cranberries & Walnut
(new)Masion
Salad Nicoise
Soupe
French Onion
Soup Du Jour
Très Petite Crêperie
1707 Massachusetts Ave., Lexington, MA (rear off Edison Way)
Closed Mondays
Tags: casual dining, crepes, dessert, gluten free, lexington, restaurant
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October 19, 2016 Forbes Under 30 Summit
It’s a wrap for the third annual Forbes Under 30 Summit here in Boston. The city was filled with celebrities, amazing young talent and yes, a cranberry bog.
On the second night of the summit, I attended the Under 30 Food Festival at the State House. Chefs traveled from all over the world to compete for the title of world’s best chef. Here is the list of participants:
- Alexandra Clark, Founding Chocolatier, Bon Bon Bon (Detroit)
- John Lasater, Executive Chef, Hattie B’s Hot Chicken (Nashville)
- Tyler Malek, Head Ice Cream Maker, Salt & Straw Ice Cream (Portland, OR)
- Aditi Malhotra, Founder and Chocolatier, Tache Artisan Chocolate (New York)
- Laura Meyer, Head Chef and Pizzaiola, Tony’s Pizza Napoletana (San Francisco)
- Jonah Miller, Chef and Owner, Huertas (New York)
- Jesse Schenker, Chef and Restaurateur, The Gander (New York)
- Kevin Fernandez, Strand Bistro @ Pulse Marriot Vacation Club (New York)
- Pooja Dhingra, Chef, Le15 Patisserie (Mumbai)
- Toni Toivanen, Chef, sandlådan (Denmark)
- Vinesh Johnny, Co-Founder/Chef, Founder of Lavonne Academy of Baking Science & Pastry Arts (India)
- Yasuhiro Fujio, Chef, La Cime (Osaka, Japan)
Laura Meyer of Tony’s Pizza Napoletana made a 5 grain autumnal focaccia with cranberries, thyme, bacon, and honey.
Kelvin Fernandez won the people’s choice award in the savory category with his arepa braised beef short rib with guacamole, pico de gallo, and lime scented crema.
My favorite savory dish of the night was the Hattie B’s Hot Chicken by John Lasater. My lips might still be tingling!
Winner of the judges choice was the beef and truffle donut by Henry Herbert of the UK’s Hobbs House Bakery. The line to get one of these was at least 30 people long!
Pooka Dhingra from Le15 Patisserie in Mumbia made chai hazelnut macarons topped with lemongrass foam.
We just missed Chrissy Teigen and husband John Legend as we got to Aditi Malhotra’s table. She owns Tache chocolate in lower Manhattan and made these delicious chocolate covered coco puffs (right) which Chrissy just loved (she loved them smooch she took a container home with her!)
My favorite thing of the night was Ritz cracker mock apple pie that was paired with candied apples and toasted walnut ice cream and Parmesan. It won the judges choice award for the sweets category. Now I just need to get myself to Portland to head over to Tyler Malek’s Salt and Straw.
Alexandra Clark’s Bon Bon Bon won the people’s choice in the sweet category for the chocolate shot with a milk chaser (not shown). I got to bring a few samples home with me for a late night snack. Top right and going clockwise: #25 Mustachio Moscato wine caramel, pistachio gianduja, #11 Bumpy Chocolate cake cream, buttercream frosting, #15 Better Butter Crunch Detroit’s favorite potato chips, milk chocolate, sea salt.
For a recap of the summit, check out the Forbes website here.
Disclaimer: I was given a press pass to cover the Forbes Under 30 Summit.
Tags: celebrity chefs, events, forbes, hosted
