Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page By Kara Baskin Globe correspondent January 28, 2019 One of Boston’s best-loved bartenders has passed away, and the chef community is rallying to support his family — and you can, too.Café ArtScience partner and bar director Tenzin Samdo — known for his envelope-pushing cocktails, advocacy against plastic straws, and charismatic “Bostonmixdrink” handle on Instagram — suffered from advanced-stage liver cancer.The Cambridge restaurant and mixology laboratory will host a “#TeamTenzin” fund-raiser on Wednesday, Jan. 30, beginning at 8 p.m. Café ArtScience chefs Ben Lacy and Ryan Boya, plus Jody Adams (Porto, Trade) and Kate Holowchick (Capo, Lincoln Tavern) will serve food. Guest bartenders such as Jared Sadoian (The Hawthorne) will prepare drinks from Samdo’s latest cocktail menu, inspired by endangered … [Read more...] about One of Boston’s best-loved bartenders died, and the chef community is rallying to support his family. You can, too.
Allen Campbell has never been anything but a chef. After graduating from Newbury College, the Chelmsford native went on to stints at the Boston Harbor Hotel, the Bay Tower Room, and Mistral. While living in Miami—where he worked at the Gansevoort Hotel—Campbell became obsessed with plant-based diets. Miami also is where he met his current employers: Tom Brady and Gisele Bundchen. Ahead, Campbell talks about what it’s like to feed New England’s superhero quarterback and his family, the secret ingredient in his raw vegan version of fruit roll-ups, and the many ingredients he won’t ever touch. 1. This seems like a dream job for a private chef. How did you end up in this role? Campbell: Tom and Gisele—they were my first family. I had never been a private chef. I always worked in restaurants and hotels. Around the time I met them, I had started really focusing on plant-based diets, because that’s where all the nutrition is. Their previous chef … [Read more...] about Meet the chef who decides what Tom Brady eats—and what he definitely doesn’t
The Chubby Castor, recently opened this year by Chef-Patron Adebola Adeshina, offers fine food in a civilised atmosphere and has since started offering a range of fine dining experiences through private events. Their next event is in October, and offers guests the opportunity to sample food from three talented chefs – George West, The Chubby Castor; Chris Huggett, Ora Cultro; and Simon Spooner, MasterChef Top 10 - Supper Clubs and Private Dining at Knife Fork and Spooner. Where did it all begin - how did you get into the business?My brother was the Trainee Assistant Manager at the Red Lion in Stathern, Melton Mowbray, and helped me to get a job as a kitchen porter. I then started to cook in the kitchen and they were impressed, and one day I walked in and they handed me my own chef’s whites.What were your ambitions then - and now?I wanted to learn how to cook and had no knowledge of the industry and I was keen to learn.Over the past ten years I’ve worked in numerous … [Read more...] about Meet The Chef who is bringing you fine food in a civilised atmosphere, by George
Few dishes compare to a hunk of juicy steak. And even fewer home-cooked steaks compare to those of your local favourite steakhouse. From fridge to plate, there are a lot of little secrets steakhouse chefs employ. Thanks to Executive Chef Billy Oliva, we’re now hip to those secrets. Oliva oversees the kitchen at one of Wall Street’s favourite steakhouses, Delmonico’s (56 Beaver St.), est. 1837. Here, he lists nine common mistakes that keep home-cooked steaks from reaching their full flavour potential. 1. Don’t cook a steak that’s fresh from the fridge. Oliva says this is the number one mistake people make when preparing steak. “In the restaurant, we always like the steaks to come up to room temperature because you get a more even cooking process … If it’s too cold, the outside will char and the inside will be a little bit rarer than it should be.” 2. Don’t put a piece of steak in a pan or on a grill that isn’t screaming … [Read more...] about 9 ways you’re cooking your steak wrong, according to the chef of Wall Street’s oldest steakhouse
By Brad A. Johnson | [email protected] | Orange County RegisterPUBLISHED: June 28, 2018 at 11:02 am | UPDATED: June 28, 2018 at 8:03 pm Although it might sound hyperbolic to use the term “life-changing,” a cheeseburger this year indeed shattered my long-held definition of the perfect burger. This unexpected paradigm shift involved lettuce. Or, rather, the lack of it. The lettuce debate was contentious even before McDonald’s gave us the choice between a Quarter Pounder and the Big Mac. I’ve never liked anything from McDonald’s. But I do love burgers, and I have always admired a leafier recipe: Bun, meat, lettuce, tomato, onion. I could give or take a pickle. The wackier the flavors, the less I’m inclined to order it. The cheeseburger at The Mayor’s Table knocked me for a loop. It was unexpectedly naked and vulnerable. It was astoundingly delicious. After the epiphany, I began looking for other undressed burgers. I found plenty, some of which … [Read more...] about Here are the top 10 burgers of 2018, plus Burger of the Year