Review: Taste of the Nation Boston 2010
Still reeling from all the offerings at this years Taste of the Nation, words do nothing for describing the flavors of the evening. As a volunteer, I worked for the beginning portion, and spent the next two hours eating and drinking my way through the tables. Always cursing myself for not taking enough pictures, I was lucky enough to befriend an amazing food photographer, J. Leibowitz, and I’m sure she’ll be posting images on her blog within the week.
As a big reggae fan, I was pleasantly surprised to hear the local band VibeWise playing throughout the night, which set my mood up in the most positive way. But, of course, the food took main stage. With over seventy of Boston’s finest restaurants, over forty wineries, and Bombay Sapphire drinks everywhere, it was the best food event I have ever been to. The best part? All the restaurants donate their time and food, all the workers are volunteers, so all the proceeds go directly to Share Our Strength’s fight to end childhood hunger.
Some of the highlights:
- Top Favorite: Henrietta’s Table
- Gargoyles on the Square: black truffle soup with potato foam topped with beet pollen
- Davio’s: spring pea and fresh ricotta ravioli with lemon butter, grape tomatoes, and micro pea tendrils
- Lobby: salty duck quesadilla with fresh guacamole and a sweet and spicy butternut squash soup with ginger
- Bombay Saphire: (I love gin) serving Raspberry Tom Collins, Sapphire Royales, and Gimlets
- Market: tuna tartare with avocado cream and ginger
- Hungry Mother: pimento and bacon sandwich with okra (these guys love bacon)
- Stella: mini cannoli – buttery and creamy, the best I’ve ever had!
- Sel de la Terre: Alaskan King Crab Salad with Prosciutto, Golden Beets, and Grapefruit Aioli
- St. Alphonzo’s Kitchen: Freshly Baked Olive Oil-Oregano Bread
- Yellow and Blue Wine: certified organic wines in environmentally friendly packaging
- The Blue Frog Bakery: iced hot chocolate, the most chocolately thing I ate all night
- Verrill Farm: growing much of their own produce, using sustainable practices, the grass-fed beef with purple potatoes and spring greens was delicious through and through
- Dbar: lamb with a cool herb sauce, cooked perfectly
- The most delicious gourmet chocolate was a piece flavored with Earl Grey, but I unfortunately forget what table that came from – a shame, because they do deserve special recognition.