Boston Flora

Tag: 606 Congress

  • Sunday, September 30 – Tuesday, October 2 – Chefs Collaborative Sustainable Food Summit

    The 2012 Chefs Collaborative Sustainable Food Summit will take place Septembver 30 – October 2, with a focus on Flavors of a Foodshed: Seattle. This year, Summit participants will have the opportunity to hear and meet Ruth Reichl, former editor in chief of Gourmet Magazine; Kim Severson of the New York Times; Rowan Jacobson, author of five books including a Geography of Oysters; chef Tom Douglas of Tom Douglas Restaurants, and others to discuss food and cooking, culture and sustainability. You’ll have the chance to enjoy great Northwest food from Northwest chefs. Think Pacific oysters, Alaskan salmon, local beans and grains, apples and berries, craft spirits and more.

    We’ll be fabricating goat carcasses, offering in-depth beef butchering lessons and baking with heritage grains. We’ll be discussing the challenges of sourcing sustainably raised poultry and looking at traceability and other tools in seafood sourcing, as well as deciphering the nuts and bolts of running a sustainable restaurant, to name a few details. Besides all this, you’ll have the chance to network and learn from like-minded chefs from all over the country. “The highlight of the Summit for me,” says Rich Garcia, executive chef of Boston’s 606 Congress and Boston Local Network Leader, “is the chance to meet chefs I’ve looked up to throughout the course of my career.” All of the Summit information is found at http://chefscollaborative.org/sustainable-food-summit/2012-2/ – programs, events, field trips, meet-and- greets, accommodations, and venues. So what are you waiting for?  Register now at Eventbrite by clicking here.

  • Sunday, October 2, 4:00 pm – 6:00 pm – Grilling on the Green

    Join Chefs Collaborative and Metro Boston’s finest sustainability-minded chefs for Grilling on the Green on Sunday, October 2, from 4 – 6, at 500 Technology Square in Cambridge. That’s between Area Four and Catalyst restaurants, for those of you who are geographically challenged. The growing list of chefs cooking for the event includes: Antonio Bettencourt, 62 Restaurant & Wine Bar; Chris Coombs, Deuxave; Mary Dumont, Harvest; Richmond Edes, Beacon Hill Bistro; Richard Garcia, 606 Congress; William Kovel, Catalyst; Michael Leviton, Area Four/Lumiere; Peter McCarthy, EVOO/Za; Jeremy Sewall, Eastern Standard/Lineage and more! Purchase online by visiting www.chefscollaborative.org/events/2011-boston-fundraiser/ or by calling the office at 617-236-5200.

  • Wednesday, September 15, 6:00 pm – RAFT Vegetarian Heirloom Harvest Dinner

    The fields are overflowing! And thanks to the work of Chefs Collaborative and their RAFT Grow-Out, certain chef’s kitchens are the happy recipients of wonderful heirloom varieties of produce.

    Chef Greg Griffie at 606 Congress has risen to the challenge of creating a five course vegetarian meal with wine pairings included. Slow Food Boston supporters will be gathering at the restaurant at 6PM on Wednesday, September 15th for this lovely meal. Can I hear a ‘Hurrah’ for local produce?

    Cost for the evening will be $45 including the wine, with beer and cocktails available for an extra charge. There is limited seating, and registration and prepayment are required. If you’ve had the pleasure of attending one of the previous Slow Food meals at 606 Congress, you know that it will be sure to amaze your senses – so sign up today, on line at www.slowfoodboston.com!

    Directions:
    606 Congress is located in the Renaissance Hotel at 606 Congress Street in the Seaport area. There is lots of parking, and the Silver Line lets off just a few blocks away. Feel free to contact them with questions by phone: 617.476.5606 or on Facebook.