Beyond Bubbie’s KitchenDate:Sunday September 13, 2009 Venue:Artists for Humanity |
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Can you recite your grandmother's holiday menu by heart? Are you losing interest in brisket and chicken soup? Then join Prism, the young adult network of the New Center for Arts and Culture, and Chef Michael Schlow of Radius and Via Matta as he guides us through an exploration of innovative dishes from local chefs. Collect creative recipes for your holiday table and all the how-to details you need to recreate fresh and contemporary Rosh Hashanah foods that blend global tastes with local ingredients.
Tickets include a tasting from each restaurant and a cookbook of recipes from the evening. Vegetarian options available, cash bar.
Click Here to Download a copy of the Bubbie's Kitchen Recipe and Program Book!
Presented by Prism, the young adult network of the New Center for Arts and Culture in partnership with Artists for Humanity.
Blue Ginger – Ming Tsai
Ming Tsai was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while also gaining valuable experience in front and back of the house. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his junior summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Ming continued to learn varied styles of cuisine, holding positions in both front and back of the house at establishments in Chicago, Atlanta, San Francisco and Santa Fe.
La Morra – Josh Ziskin
Named one of America’s “Hot Names Rising” by Zagat’s Magazine in 2004, Josh Ziskin is known to Bostonians through his work as Chef de Cuisine at The Tuscan Grill in Waltham. Josh has branched out on his own with his first venture, La Morra, located at 48 Boylston Street at the foot of Brookline Village.
Josh is a long-time resident of Brookline, where his family owned a frame store for more than 30 years just blocks away from La Morra’s present location.
The Fireplace – Jim Solomon
Jim Solomon, a native of Brookline, has worked and studied across the country to bring extensive culinary and business skills and talent to his first restaurant. Although he began his career in financial services working for Citibank NA and Goldman Sachs, he soon changed course once he acknowledged his passion for food.
As a teenager, Solomon worked for the Wayside Inn in Sudbury and at Pacos Tacos in Harvard Square and Fenueil Hall. Years later he returned to restaurants on the management side of the business opening and managing Pizzeria Uno restaurants in New York City. After opening the company's new flagship restaurant on the Upper West Side, he exercised his marketing savvy and doubled sales of Uno's East Village location. Solomon left Uno's to enter the Culinary Institute of America of St. Helena, California.
Solomon has worked with some of the country's finest chefs including Paul Prudhomme (K-Paul's), Thomas Keller (Bouchon) and Todd English (Figs). In addition to his contributions to Pizzeria Uno, Solomon built a solid background in management, marketing and development for restaurants including Levy Restaurants of Chicago, Baja Tortilla Grill of Minneapolis and Spencer's Steak and Shrimp, based in Connecticut.
Years of hard work and a passion for food have brought Solomon within blocks of his childhood home to open a restaurant that exemplifies his philosophy as a chef: hearty, clean food with integrity - food that embraces the abundant offerings of the region prepared simply yet thoughtfully.
Tangierino – Samad Naamad
This was the defining moment. Ten years ago, noted interior designer Samad Naamad fulfills his dream, creating Moroccan restaurant Tangierino, in Charlestown. Opening night, his chef is a no show. No cook? No problem. Samad trades suit coat for apron, takes over the kitchen.
Fast forward: Samad is voted one of the hottest chefs in Boston. Casablanca comes to Bunker Hill, and business booms. And keeps booming. Samad adds a cigar bar and a multi-room lounge to his nightspot. And, oh yeah, on the side he produces, directs and stars in his own feature films….
He’s up early, working in his home office, then off to the restaurant until about three o’clock in the morning—your typical fifteen-hour day—but the swarthy, dimpled designer/chef/actor/producer/director/entrepreneur doesn’t feel any of it is work. There is a saying in Moroccan: Ahlem mina khale—dreams come from the heart. Samad is living his dreams. He loves it all. The intimate, original Tangierino upstairs, with its African mahogany bar, the dining room, the Marrakesh salon, the wine bar; Koullshi, the new space downstairs, the Bedouin room where you sit on cushions on the floor, smoking molasses tobacco from shisha pipes. Then there’s the food. Try the tuna tartar appetizer, with sweet mango, lemon and 40 Moroccan spices, or the cucumber with cilantro and olive oil and guacamole. Or the Sultan’s Kadra entrée: roast lamb, breaded and lightly fried eggplant, goat cheese, a mix of African and French cooking.
Samad Naamd left Morocco in 1988 to study business in the United States. After four years of school he got a job at Morgan Stanley, but realized—really quickly—that the cubicle world was not for him. He quit after one day. His boss, he says, just looked at him and asked if he was crazy, throwing away a career. But Samad knew he was had to shed the status quo to reach the Renaissance man within. He taught himself jewelry making and interior design and followed his passions. As the restaurant grew, so did his artistic vision. In 2005 he produced a film, “Welcome to Hollywood,” and in 2007, produced and starred in “The Dream Shadow,” scheduled to open at the Brattle Theater in February.
He’s thirty-six, single, and, these days, he says he’s all about hospitality. Americans who walk into Tangierino and Koullshi and experience the wonderful colors and scents and designs think they’re in Morocco. Moroccans who come in think they’re home, crows Samad. And he is there, creating an escape, following his dreams. When you believe in something with your heart, the universe believes in it with you, he says. Ahlem mina khaleb.
Stella – Evan Deluty
Considered one of Boston’s most talented chefs, Chef Evan Deluty possesses depth of culinary experience and mature cooking style. Upon graduation from the Culinary Institute of America, Deluty continued his education by working in Paris at the world famous Le Grenadin. He returned to the United States to work in New York City at the renowned Lutece and at the three-star Peacock Alley at the Waldorf Astoria hotel. Chef Deluty, a Newton, Massachusetts native, came home to Boston in 1997 to become executive chef at Up Stairs at the Pudding. Evan and his wife Candice were married at the Pudding in June 1998. A year later, the couple opened the critically acclaimed Bistro 5 in West Medford. Evan and his restaurants have received both local and national attention. In the spring of 1999, Evan and Candice opened Restaurant Torch at 26 Charles Street on Boston's Historic Beacon Hill. In May of 2005, Evan Deluty celebrated the opening of his second restaurant Stella, also, named after his first born daughter this past year. Stella is located Boston's hip South End “SoWa” neighborhood.
Estragon – Julio de Haro
Julio de Haro, born and raised in Madrid, is at the helm of our kitchen. His menu is simple, inspired by the food he ate as a child and by the local dishes he has encountered on his adult travels through Spain. He is currently the only Spanish chef and co-owner of a Spanish restaurant in Boston. His partner Lara, originally from Australia, is often found waiting on guests herself, believing that a hands-on approach to hospitality makes for a more authentic, family-style experience.
Eastern Standard - Jeremy Sewall
Sage - Anthony Susi
Anthony has been influenced by the cuisines around him since he was a child. Raised in Boston’s historic North End, he spent his afternoons and weekends working in his father’s butcher shop, Abbruzzese Meat Market.
Anthony then worked at Davide and Mamma Maria, where he learned basic kitchen skills and fell in love with cooking.
Anthony’s passion for learning different culinary techniques took him across the Atlantic and then across the United States. In Maine he studied seafood at The Shawmut Inn. From there, he traveled to Sulmona, Italy, the hometown of his family, and took a position at Il Rigoletto Ristorante. Upon his return to Boston, he was offered a job in his old neighborhood at Sage.
Anthony cooked at Sage for two years, and then took a culinary hiatus. He traveled across the country to San Francisco to study the diverse styles and influences of west coast cooking in the Campton Place Hotel and The Grand Café.
Homesick for Boston, Anthony returned to his old neighborhood, this time in a role at Olives. As a protégé of Todd English, he concentrated diligently on his skills. Then he moved on to Restaurant Zinc, cooking classic French seafood dishes.
Four years later, Anthony is now the Executive Chef and owner of Sage. The restaurant has been showered with rave reviews. Boston Magazine called Sage the best new restaurant of 2000. And Gourmet Magazine called it one of America’s top 50 restaurants in 2001. Anthony feels the success of the Italian-themed restaurant is largely due to his travels, and the many styles and cuisines that have influenced his work.