The last four days have been a whirlwind culinary tour of the Northeast. We have taken in a Knighting, caught up with old friends and shared a weekend with family.
Wednesday - We arrived at the home of the French Consulate in Boston and watched our dear friend Chef Raymond Ost get Knighted by the French Government. His honor was for a lifetime of dedication in spreading French Cuisine throughout the world. Pretty cool that we can know say that our wedding dinner was prepared by a French Knight! After the ceremony we snuck over to Tresca in the Northend and enjoyed the cuisine of Chef Jason Tucker. Jason and I grew up cooking together and Lisa and I spent our first date in one of his restaurants. We dined on Bone In Filet with Roast Peppers, Seared Tuna and New Potato Salad, Parpadelle with Wild Mushroom and Truffle and Roast Quail with Sweet Corn Polenta.
Friday - We got a late call from my great college friend Chris Schully. I had helped him with reservations for him and a client at Boston's hottest spot, Bond @ the Langham Hotel. His client cancelled and he asked us to join him. We put on our best threads and headed in. Chef Mark Sapienza took great care of us with Foie Gras Tourchon, Clam and Bacon Flatbread, Pork Shoumai, and several other Tapas. In short order there were dozens of people waiting behind the velvet rope trying to get in. At this point Mark escorted us up to the VIP Loft and several people confused Lisa and I for Tom and Giselle! To top the night off we finished our meal with Cheese Cake Lollipops, dipped in Chocolate. They were served with a Sticky Raspberry Sauce to roll in and a bowl of Pop Rocks for the finishing touch. OH MY GOD!!!! They were so much fun!!!
Saturday - Karen and Steve arrived for a weekend off from the kids. We headed up to the 100 Club in Portsmouth NH, which is a private dinner club and great partners with D&B. Chef Mark Segal and his trusty Sous Justin took great care of us. We started with some Duck Confit, Seared Tuna with Grapefruit and Beef Tartar with pureed Cauliflower. The hit of the night was the pasta course of Fresh Maine Lobster tossed with Parpadelle and Roast Butternut Squash. Entrees included Grilled Pork and Filet Mingon and we topped the night off with Beignets and Chocolate Sauce and a Lemon Tart. During the meal Steve and I couldn't help feeling a little bit like International Men of Mystery and thus our best James Bond poses; I think he won!
Wednesday - We arrived at the home of the French Consulate in Boston and watched our dear friend Chef Raymond Ost get Knighted by the French Government. His honor was for a lifetime of dedication in spreading French Cuisine throughout the world. Pretty cool that we can know say that our wedding dinner was prepared by a French Knight! After the ceremony we snuck over to Tresca in the Northend and enjoyed the cuisine of Chef Jason Tucker. Jason and I grew up cooking together and Lisa and I spent our first date in one of his restaurants. We dined on Bone In Filet with Roast Peppers, Seared Tuna and New Potato Salad, Parpadelle with Wild Mushroom and Truffle and Roast Quail with Sweet Corn Polenta.
Friday - We got a late call from my great college friend Chris Schully. I had helped him with reservations for him and a client at Boston's hottest spot, Bond @ the Langham Hotel. His client cancelled and he asked us to join him. We put on our best threads and headed in. Chef Mark Sapienza took great care of us with Foie Gras Tourchon, Clam and Bacon Flatbread, Pork Shoumai, and several other Tapas. In short order there were dozens of people waiting behind the velvet rope trying to get in. At this point Mark escorted us up to the VIP Loft and several people confused Lisa and I for Tom and Giselle! To top the night off we finished our meal with Cheese Cake Lollipops, dipped in Chocolate. They were served with a Sticky Raspberry Sauce to roll in and a bowl of Pop Rocks for the finishing touch. OH MY GOD!!!! They were so much fun!!!
Saturday - Karen and Steve arrived for a weekend off from the kids. We headed up to the 100 Club in Portsmouth NH, which is a private dinner club and great partners with D&B. Chef Mark Segal and his trusty Sous Justin took great care of us. We started with some Duck Confit, Seared Tuna with Grapefruit and Beef Tartar with pureed Cauliflower. The hit of the night was the pasta course of Fresh Maine Lobster tossed with Parpadelle and Roast Butternut Squash. Entrees included Grilled Pork and Filet Mingon and we topped the night off with Beignets and Chocolate Sauce and a Lemon Tart. During the meal Steve and I couldn't help feeling a little bit like International Men of Mystery and thus our best James Bond poses; I think he won!
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