"A chef-inspired event to raise over $1 million for The One Fund. Brought to you by Ming Tsai, Ken Oringer, the Boston Red Sox, Governor Patrick, Mayor Menino, and ARAMARK. One night only. Food from up to 100 chefs. May 15, 2013 from 6pm-10pm. At Fenway Park." -www.bostonbitesback.org
NOTE: Silent auction items will continue to be open for bids until May 31st!
Amazing food, amazing venue, good times!
Below are snapshots of the food-mania philanthropy!
The evening of May 15th was both joyous and somber at the iconic Fenway Park. Foodies gathered to do what they love best -EAT- though in honor of those that were affected by a terrible tragedy in our city. There was still joy in the giving back, sharing, reclaiming our "happy" and the fellowship.
Of course Island Creek Oysters graced us with uber fresh oysters and accompaniments.
|Erika enjoying a beautiful bivalve!|
|Davio's tender, moist potato gnocchi are always amazing! Here, they served them with a meaty, saucy, perfectly seasoned bolognese.|
|The Fireplace's crispy pork belly and asparagus fritters with fresh pea puree and kicking horseradish cream|
Gotta love Chef Jim Solomon of The Fireplace in Brookline. Check out a few other reviews I've written about the establishment an chef's talents! Here and here.
|House of Blues- Shrimp, andouille sausage, and creamy grits|
|Prezza- tender grilled lamb, pickled mushrooms, braised broccoli rabe|
One of my favorite kitchen magicians in Boston is Chef Mike Stark of Toro! Chef Mike grilled lovely, succulent foie gras for Boston Bites Back. It was amazing!
Cafeteria Boston served shrimp ceviche and funky sunglasses!
Last thing I was able to fit in my belly, but certainly not least, was New England Soup Factory with their amazing personalities and even more amazing soup!
What a night to raise money for the affected citizens of the Boston Marathon bombings, spend some time at Fenway Park, say "see ya soon" to a number of my favorite chefs in the city, and stuff my face! Score!
|Image by Bella Bella Gourmet Food (Facebook page)|
|Grilled foie gras with rhubarb "chutney" and microgreens|
|Shrimp ceviche with red and orange peppers, onion, avocado, cilantro, fresh lemon and lime served with tortilla chip|
|The crispy layers of roasted baby artichoke with kale and topped with shaved Parmesan was a real palate pleaser.|
|Babbo Enoteca- Lonza with pickled ramps and pecorino|
|Artisan Bistro (Ritz-Carlton) - Chicken slider with pepper jack cheese|
|New England Soup Factory Chefs- Marc Galette, Daniel Raste, and Paul Brophy|