Boston Homegrown

Starts:
6:00 pm on Monday, May 5, 2014
Ends:
8:00 pm on Monday, May 5, 2014
URL:
http://www.bu.edu/foodandwine/registration-manager/catalog.php?action=section&course_section_id=847
Register:
http://www.bu.edu/foodandwine/registration-manager/catalog.php?action=section&course_section_id=847
Address:
808 Commonwealth Ave
Room:
117
Contact Organization:
Seminars in Food, Wine & the Arts
Contact Phone:
617-353-9852
Fees:
free
Speakers:
Leigh Belanger
Audience:
public
Deadline:
4/28/2014
When it comes to American food trends, chefs are often the driving force. In the past twenty years, regional cuisine has developed apace with the restaurant industry as chefs have introduced the ingredients, cooking techniques, and values that shape regional cuisines—including ours here in New England. Boston’s cuisine and restaurant scene have come a long way since the days when prime rib, chowder, and Parker House rolls reigned. Author Leigh Belanger will profile top chefs and food producers in The Boston Homegrown Cookbook, which illustrates year-round cooking in famed Boston restaurants.