Taste of WGBH Food & Wine Festival 2019 is around the corner, and between all the events there are plenty of opportunities to experience the best of Boston’s culinary talent. We asked the chefs of participating restaurants to describe their cuisine in three words, and for a preview of what they'll be serving at some of the festival's events. Here's what they had to say:
Artisan Taste
Attendees will enjoy an extensive range of tasty food and beverages, cooking demonstrations, and live music.
110 Grill: 'Modern, seasonal, fresh'
Chef Elliot Williams from 110 Grill will be serving short rib risotto. The dish is a guest favorite from their modern American menu.
Farmer’s Daughter: 'Real local food'
Chef Chandra Gouldrup from Farmer's Daughter has something special planned, “I’m working on a New England-inspired poke bowl: confit beet, apple ‘tuna,’ seabeans, black walnut inamona, smoked oyster sauce, and sumac rice.”
Five Way Foods: 'Fresh bone broth'
Five Way Foods will share their healthy bone and vegetable broths. “Our broths are fresh, drinkable right out of the bottle, or can be used to make a soup, stew, stir-fry, ramen bowl and any recipe that calls for broth,” said Founder John Hopkins. “We use locally sourced ingredients which are slow-simmered for hours to extract maximum amount of vitamins, nutrients and collagen.”
Chef J. Rex
: 'Locally-sourced, simplistic perfection'
Chef Justin Rexroad from Nosh & Grog will be serving a foie mousse with onion jam, micro greens, duck bacon, and toast.
Nüssli118°: 'Clean, nutrient-dense, unexpectedly yummy'
“Our ingredients nourish your body and delight your senses,” said Nüssli118° Founder Angela Hofmann. They’ll be offering samples of their super dark chocolate coconut rounds, maple nut clusters, ginger spice dessert bites, and chocolate truffles.
Shaking Crab: 'Cajun Latin Asian fusion'
Chef Xavier Angeles embraces Southern spices and fusion of Latin, Creole, Asian flavors at Shaking Crab. They’ll be serving a mini lobster roll, perfectly fried shrimp and catfish, fried corn, and garlic noodles.
Brunch Bar
Enjoy an impressive array of popular restaurants and talented chefs serving up your favorite dishes side by side with refreshing wines, special craft cider and juicy cocktails made with local spirits. The musical backdrop will be curated by WGBH’s A Celtic Sojourn host Brian O’Donovan.
Article 24: 'American gastropub'
Chef Wally from Article 24 will be serving an epic brunch treat, pulled short rib tacos.
Cha Yen Thai Cookery: 'Family, fresh, well-being'
Manita Bunnagitkarn from Cha Yen Thai Cookery will be making green curry dumplings (pictured above.) The appetizer is stuffed with fresh chicken breast, coconut milk, kaffir lime leaves, green curry paste, cardamom, and basil. "Our food is bursting with healthy colors and taste with minimal seasoning, " said Bunnagitkarn. "Traditionally, restaurants in Asia pride themselves with only using the freshest ingredients."
Donnell’s Bakery: 'Lip-smacking delicious'
Fans of sweet and salty will enjoy this offering from Donnell’s Bakery: gourmet homestyle popcorn and Snickerdoodle cookies.
Chef's Gala
Boston Public Radio hosts Jim Braude and Margery Eagan will guide you around our studio spaces enjoying select pairings of wine and craft beer with the cuisine of 20 award-winning chefs.
Art Bar: 'Seasonal, regional, comforting'
Chef Brian Dandro of Art Bar will be serving lamb rillette, with spiced peach and ginger jam on a griddled crostini.
Deadhorse Hill: 'Spontaneous and imperfectly delicious'
Chef Jared Forman says he likes to challenge palates at Deadhorse Hill, and will be serving his popular fried chicken. “Not only is it delicious, but it’s fun and interesting," said Forman.
Henrietta's Table: 'Farm-to-table, honest, simple'
Attendees can expect to taste the very best of “New England's fall, sweet, smoky flavors” from Chef Peter Davis at Henrietta’s Table.
Kamakura: 'Sushi, sashimi, omakase'
Chef Youji Iwakura of Kamakura will be serving smoked salmon salad Kamakura-style, inspired by his hometown in Japan.
Myers + Chang: 'Creative, vibrant, personal'
Myers + Chang's Executive Chef Ashley Lujares will be serving their Laotian crunchy radicchio salad with red curry and grilled pineapple (pictured above.)
Parsnip: 'Contemporary, seasonal, relaxed'
Parsnip's Chef Jeffrey Salazar serves ingredient-driven New American cuisine at his Harvard Square restaurant and will be offering a “rustic and fulfilling bite."
Sycamore: 'Seasonal, honest, and soulful'
Sycamore's Chef David Punch will be serving a country-style pork and pistachio pâté with prune-Banyuls jam on a toasted baguette.
Troquet on South: 'Modern French approach'
Attendees will get to sample Troquet on South Chef Tyler Stout’s celery root velouté with chorizo.
Urban Hearth: 'Hand-crafted, globally-inspired, locally-sourced'
Urban Hearth's Executive Chef Erin Miller will be serving duck rillette with a pumpkin beignet, mustard greens, pickled mustard seed, fig & wine jam, and manchego.
Learn more about WGBH's Food and Wine Festival and purchase tickets
here.
