Though the culinary tastes in this book are original and often complex, the recipes themselves are breathtakingly clear and often very simple.
Food
Fuse Food Review: The Gothic — A Destination for Locavores Exploring the Mid-Maine coast
Matthew Kenney, chef/owner of The Gothic, bills himself as “the world’s leading plant-based chef” — he is on a crusade to remake the future of food.
Fuse Food Review: Club Passim’s New Restaurant
Club Passim’s vegetarian days are over — the new menu is all about “globally inspired New American cuisine.”
Fuse Restaurant Review: Woods Hill Table in West Concord — An Exemplary Farm-to-Table Experience
Woods Hill Table is the 153-seat culmination of a vision that encompasses the locavore movement in impressive fashion.
Fuse Restaurant Review: Wasabi in North Cambridge — Superior Sushi
What is served at Wasabi is so-o-o-o fresh.
Food Feature: The Culinary Arts Museum — A Mouth-Watering Experience
The Culinary Arts Museum at Johnson & Wales University reopened in September after a fifteen month hiatus to re-assess its inventory.
Fuse Food Review: At Sam LaGrassa’s — Corned Beef, The Essence of Jewish Goodness
The best corned beef in the Boston area by far is, get this, at an Italian lunch joint in Downtown Crossing, Sam LaGrassa’s.
Restaurant Review: A Superb French Bistro on the Outer Cape
We were surprised to come upon one of the last things you’d expect to find on the Outer Cape: a French bistro and boulangerie.
Fuse Food Commentary: The Fauvists of Cuisine — Test Tube or Taste Test?
Molecular gastronomy, the application of scientific principles to the understanding of domestic and gastronomic food principles is shaking up the food world harder than Shake ‘n Bake.
Classical Music Feature: A Beautiful Friendship Between Food and Music — Boston Baroque and UpStairs on the Square
Conductor Martin Pearlman and restaurant proprietor Mary-Catherine Deibel talk about their 35 year-old friendship.
