Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce to the crepe station, this varied menu is sure to make your order a difficult choice. Regardless of your
selection, you're sure to have a fresh and healthy meal. Hungry yet?
I was able to speak with Cafe de Boston's owner, Levent Berksan, to find out more about what this restaurant has
Chef Gerry Tice
by Rachel Dushkewich April 18th, 2013 | Chef Interviews
Looking to blend historic Boston experiences with cutting-edge culinary flavor? Look no further than the OMNI Parker House! Savor Boston Cream Pie at its birthplace where literary greats like Charles Dickens and Ralph Waldo Emerson hosted their “Saturday Club!” Just as historic as its location is its food – Chef Gerry Tice follows in the footsteps of such culinary masters as Jasper White, Lydia Shire, and Emeril Lagasse! His food speaks for itself: from the recipes of over 100 chefs, Chef Tice’s Short Rib and Vermont Cheddar Sandwich was selected as one of five winners
Chef Mark Goldberg
by Rachel Dushkewich February 28th, 2013 | Chef Interviews
Looking for the latest and greatest in New England cuisine? Look no further than PARK, right in the middle of Harvard Square in Cambridge, Massachusetts! Relatively new on the scene, PARK opened its doors in the spring of 2012. Chef Mark Goldberg mixes French technique, current culinary trends, and classic New England staples to create a down-to-earth, approachable dining experience. The eclectic atmosphere features four different dining areas, each with its own unique, distinct vibe! Avoiding the stuffy or pretentious, the casual-cool mood creates a warm, welcoming feel that corresponds perfectly with its “comfort
Bacon Jam
by BnB Finder February 12th, 2013 | Best B&B Bites, Recipes
In the last few years, bacon lovers have found new and often surprising ways to use their favorite smoked meat. Not only is bacon not just for breakfast anymore, it's not just for savory dishes anymore. Bacon has jumped out of the frying pan (and the salad bowl and the sandwich bag) into the dessert course. At my house we recently enjoyed bacon and butterscotch cookies, featuring candied bacon that would've been good on its own. There's even chocolate-covered bacon -- and now, there's bacon jam. This recipe from the High Pointe Inn in West Barnstable,
Chef Lydia Shire
by TT May 7th, 2012 | Chef Interviews
As our spring menu series draws near to its end, we arrive close to home. This week, our first stop is in Boston. Only an hour away from where I live, it is one of my favorite, local culinary destinations. The array of foods available is just amazing. One example of excellent dining in Boston is Scampo, home to the best polenta my husband and I have ever had.
I was able to speak with chef and co-owner, Lydia Shire, to learn more about the spring menu that she is offering at Scampo. With a bounty of fresh ingredients at
I was able to speak with chef and co-owner, Lydia Shire, to learn more about the spring menu that she is offering at Scampo. With a bounty of fresh ingredients at