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James Beard Foundation Greens 6th Annual Tapas ChallengeCreated on October 7, 2008 at 11:16am
Temple BarCreated on September 19, 2008 at 7:23am
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- New Year’s Eve at Temple Bar
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Wednesday, December 31 at 5:00pm
Wild ramp & morel mushroom risotto at Temple Bar by MC Slim JB | June 15, 2009 If there were trading cards for local chefs like there are for baseball stars, I’d collect ’em. I ...
Temple Bar has new cocktails (both alcoholic and non for those on the “straight and narrow” this Lent season)! M...
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Tom Berry of Temple Bar in Cambridge emerged victorious Sunday night at the James Beard Foundation Greens 6th Annual Tapas Challenge. The Greens are the culinary organizations younger “friends” group. The event was started in 2003 when three Boston chefs went to NYC. The winner each year receives a trophy with their na...me engraved, and the honor of coming back the following year—and inviting two new Boston chefs against whom they will defend their title. Rachel Klein of Aura restaurant won in 2007. This year she invited Tom Berry of Temple Bar and Will Gilson of Garden at the Cellar.
The three course contest, which was judged by the attendees, was based on the best food and wine pairings. Tom Berry’s Tea-smoked Bluefish Cakes paired with Sake, Lomi Lomi Salmon Ceviche with Riesling and Braised Beef Short Ribs with Syrah took top honors. He joins a list of Boston culinary luminaries, including Barbara Lynch, Laura Brennan and Marc Orfaly.
The menu
First Course: Sake
Tea-smoked Bluefish Cakes with Daikon Konomono, Togarashi, Curry Oil, and Baby Cilantro
Hananomi "Dance of the Flowers" Junmai Daigingo
Clams and Noodles
Woodbury's Clams, Udon Noodles, Smoked Leek Consomme, Matsutake Mushrooms, and Lap Cheung Sausage
Murai Family Tanrei Junmai
Torched Organic Salmon Sashimi with Soy Reduction, Chilies, Lemon Basil, Baby Kiwi and Sesame "Tater Tots"
Okunomatsu Ginjo "G2"
Second Course: Riesling
Lomi Lomi
Salmon Belly Ceviche with Koshihikari Rice, Lilikoi Beurre Noisette, Crispy Taro
Willi Haag Brauneberger juffer Riesling Kabinett 2006
Foie Gras with Pain d'Epices, Caramel, Pine Nuts, and Sweet and Sour Pear
Dr Loosen Blue State Riesling 2006, Mosel
Pork Cheek Rillettes with Riesling-poached Apples, Pickled Grapes, Dijon and Lavender Salt
Willi Haag, Riesling-Spatlese 2003, Germany
Third Course: Syrah
Braised Beef Short Ribs with Truffle-Edamame Puree, Tiny Bok Choy, and Shitake Confit
IO Rhone Blend, Santa Barbara County 2005
Braised Short Ribs with Chinese Shitakes, Dried Prunes, Cinnamon Olives, Potato Puree and Parmigiano-Reggiano
Clos LaChance, Black Chinned Syrah 2005, California
Boneless Lamb Shank
Brown Butters Squash, Cranberries, Powdered Olive Oil, and Dad's Rosemary
Yalumba Shiraz-Viogner 2005, Barossa Valley, Australia
Family Style Dessert Sampler
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Brown Butter Tart and Apple Compote
Sticky Toffee Pudding with Salty Caramel and Pear-goat milk GelatoRead More
The three course contest, which was judged by the attendees, was based on the best food and wine pairings. Tom Berry’s Tea-smoked Bluefish Cakes paired with Sake, Lomi Lomi Salmon Ceviche with Riesling and Braised Beef Short Ribs with Syrah took top honors. He joins a list of Boston culinary luminaries, including Barbara Lynch, Laura Brennan and Marc Orfaly.
The menu
First Course: Sake
Tea-smoked Bluefish Cakes with Daikon Konomono, Togarashi, Curry Oil, and Baby Cilantro
Hananomi "Dance of the Flowers" Junmai Daigingo
Clams and Noodles
Woodbury's Clams, Udon Noodles, Smoked Leek Consomme, Matsutake Mushrooms, and Lap Cheung Sausage
Murai Family Tanrei Junmai
Torched Organic Salmon Sashimi with Soy Reduction, Chilies, Lemon Basil, Baby Kiwi and Sesame "Tater Tots"
Okunomatsu Ginjo "G2"
Second Course: Riesling
Lomi Lomi
Salmon Belly Ceviche with Koshihikari Rice, Lilikoi Beurre Noisette, Crispy Taro
Willi Haag Brauneberger juffer Riesling Kabinett 2006
Foie Gras with Pain d'Epices, Caramel, Pine Nuts, and Sweet and Sour Pear
Dr Loosen Blue State Riesling 2006, Mosel
Pork Cheek Rillettes with Riesling-poached Apples, Pickled Grapes, Dijon and Lavender Salt
Willi Haag, Riesling-Spatlese 2003, Germany
Third Course: Syrah
Braised Beef Short Ribs with Truffle-Edamame Puree, Tiny Bok Choy, and Shitake Confit
IO Rhone Blend, Santa Barbara County 2005
Braised Short Ribs with Chinese Shitakes, Dried Prunes, Cinnamon Olives, Potato Puree and Parmigiano-Reggiano
Clos LaChance, Black Chinned Syrah 2005, California
Boneless Lamb Shank
Brown Butters Squash, Cranberries, Powdered Olive Oil, and Dad's Rosemary
Yalumba Shiraz-Viogner 2005, Barossa Valley, Australia
Family Style Dessert Sampler
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Brown Butter Tart and Apple Compote
Sticky Toffee Pudding with Salty Caramel and Pear-goat milk GelatoRead More
