Photo: jacobjanssen/Flickr
LOCAL BITES
Eat on the Cape
Eat Boston’s Chef Will Gilson made the news again, this time as he sets up shop in the Outer Cape at Adrian’s Restaurant. Gilson created a new menu for Adrian’s featuring “Farm to Cape” ingredients, which will debut tonight with seven-day-a-week hours beginning June 17th. Try Gilson’s Crispy Pork Belly with Local Clam Chowder and Thyme, or “Rock” Chicken a la Plancha with Confit Potatoes, Spring Onions and Rapini, among other dishes.
Scottish Summer
Boston’s only Scottish restaurant and bar, The Haven, is celebrating its one-year anniversary with a Taste of Scotland, and you are invited! Every Monday and Tuesday in June, the restaurant is making a special offering of small plates ($22) with beer pairings ($12) using local ingredients. The small plates will draw from the regular menu, as well as introduce new items, and can be ordered veggie or non-vegetarian. Check out a list of the local farms and businesses The Haven is supporting HERE.
Houseboat Cooking
Ready to give up your land-lover lifestyle and head to sea (at least for the summer)? Learn how to prepare meals from markets and the sea with “Houseboat Cooking” with Steve Johnson, chef/owner of Redezvous in Central Square. Johnson will give tips on how to combine seafood and other ingredients he learned on his houseboat. The class will be held at the Formaggio Kitchen Annex, June 9th at 7 p.m. Tickets are $60 and can be purchased online.
Scoop on Tradition
Brigham’s ice cream, a “beloved New England tradition” is now available as a feature of BoYO Frozen Yogurt on Beacon Hill. BoYo is hand-scooping 26 flavors of Brigham’s, such as black raspberry, coffee, mocha chip and rum raisin.
NATIONAL TREATS
Lobster Roll Show Down
Seventeen of the country’s most respected lobster roll makers will meet in New York City June 9th to determine whose roll reigns supreme. Join Tasting Table for the Lobster Roll Rumble and sample all the lobster you can handle. Tickets are $130 for general admission, and $250 for a VIP ticket, benefiting Share Our Strength.
Crossing the Pond
What food souvenirs do you smuggle home when returning from overseas? The hilarious and knowledgeable folks at Serious Eats show what (sort of) illegal foods they can’t refuse bringing back.
Food Truck Road Block
Food Trucks have caught on in urban hubs like Los Angeles, New York and Boston, but are struggling to establish themselves in the Midwest. The main hurdles are legal ones: some Midwestern cities like Cleveland are looking to pass laws to limit food trucks from parking near brick and mortar restaurants. Talk about fresh – Chicago has a law that does not allow any food production on a truck, therefore the few businesses there must prepackage menu items. Read and listen to the story, reported Ida Lieszkovszky of Changing Gears.
Knee Deep in Mangoes
Two weeks ago, vendors at Haymarket were selling mangoes for $4 and $6 a box, some boxes held up to 12 pieces! Buying that amount of fruit is a commitment. What would you do with all those mangoes? Deborah Madison gave a timely recipe for Mango Strawberry Compote over at Culinate. What do you do when you have too many mangoes?