Boston Flora

Tag: Flour Bakery

  • Friday, December 9, 4:00 pm – 8:00 pm – Fort Point Holiday Stroll

    On Friday, December 9 from 4 – 8, artists will display their jewelry, paintings, clothing, cashmere accessories, holiday ornaments, and pottery. For the Sale, gather in the lobby of 315 on A, where you can also enjoy drop-in holiday art and craft activities, refreshments, and the fireplace. For the Stroll, just follow the signs to local businesses and restaurants (Row34, Flour Bakery + Cafe, Fort Point Market), museums and galleries (Children’s Museum, Grand Circle Gallery), art studios, and more! Free.

    More information: Friends of Fort Point Channel website – http://friendsoffortpointchannel.org/holiday-stroll/

  • Sunday, August 11, 6:30 pm – Pop-Up Dinner at Flour Back Bay for Save Our Strength

    To celebrate the second Flour book, FLOUR TOO, Joanna Chang is hosting her first pop-up dinner on Sunday, August 11 at 6:30pm at Flour Back Bay at 131 Clarendon Street. Joanne and the Flour chefs will create a summertime family-style farm menu inspired by the new book. All proceeds, every last dollar, will go to Share our Strength to support their No Kid Hungry campaign. For more information and to reserve tickets, email Peter at peter@flourbakery.com. Tickets are $65 per person or $85 per person with wine pairings. Books will be available for purchase and signing.  For a sneak peek at the menu, visit http://www.flourbakery.com/news/our-first-pop-dinner.

    http://cdn.cstatic.net/images/gridfs/51a64101f92ea172b800c39f/chang-2.jpg

  • Mondays, October 1 – December 3, 7:00 pm – 2012 Food & Science Lecture Series

    Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.”

    The lectures, while related to the course, are not a replication of the course content.

    All talks will take place in the Harvard Science Center at 1 Oxford Street, Cambridge, MA (unless otherwise noted).
    All talks will begin at 7 p.m..

    Each talk will begin with a 15-minute lecture by a member of the course staff, which will discuss one of the scientific topics from that week’s class.
    Seating for all lectures (except the ticketed lecture with Ferran Adrià on December 3) is first come, first seated. In previous years, many of the talks were already full before they started, but we have a larger lecture hall this year, and can therefore accommodate more people.
    Questions regarding the public lecture series: candujar@seas.harvard.edu
    Lectures will be available for viewing live online. Watch the live stream. Past archives are available at http://video.isites.harvard.edu/liveVideo/liveView.do?name=Science_Cooking_2012
    Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).  More details may be found at www.seas.harvard.edu/cooking

    The schedule:

    October 1: Fina Puigdevall and Pere Planaguma of Les Cols, and Paco Perez of Miramar.

    October 8: Raul Balam Ruscalleda of Moments.

    October 15: Jose Andres, of Think Food Group, minibar, and Jaleo (also an Iron Chef)

    October 22: Wylie Dufresne of wd-50, and Top Chef Masters

    October 29 – Dan Barber from Blue Hill Farm

    November 5 – Joanne Chang of flour bakery

    November 12 – Jack Bishop, Editorial Director at Cook’s Illustrated and an editor on The Science of Good Cooking, with his associate editor Dan Souza

    November 19 – Nathan Myhrvold, former Microsoft CTO, co-founder and CEO of Intellectual Ventures, and author of the massively expensive Modernist Cuisine: The Art and Science of Cooking (image below)

    November 29 – David Chang of momofuku and Carles Tejedor of Via Veneto

    December 3 – Ferran Adria, elBulli Foundation

    Harvard thanks sponsors Alicia Foundation, Think Food Group, Whole Foods Market, and Xertoli.

     

     

     

     

  • Friday, June 10, 8:00 am – 8:00 pm – 2011 Strawberry Dessert Festival

    Restaurants, cafes, and bakeries across the Bay State will donate a percentage of proceeds from specially prepared strawberry-infused desserts to the Federation of Mass Farmers Markets, the non-profit dedicated to supporting, promoting, and advocating for the over 230 farmers markets state-wide, on Friday, June 10.

    Restaurant patrons will provide much-needed support for our state’s farmers and farmers markets simply by enjoying the taste of local strawberries at the following restaurants:
    * Armsby Abbey (Worcester)
    * Beacon Hill Bistro (Boston)
    * The Beehive (Boston)
    * Bistro 5 (Medford)
    * Bistro Les Gras (Northampton)
    * Blue on Highland (Needham)
    * Bondir (Cambridge)
    * Butter Cafe and Bakery (Walpole)
    * Craigie on Main (Cambridge)
    * Evoo (Cambridge)
    * Flora (Arlington)
    * Flour Bakery (Boston + Cambridge)
    * Henrietta’s Table (Cambridge)
    * Highland Kitchen (Somerville)
    * Isador’s Organics (Oxford)
    * Lineage (Brookline)
    * Oleana (Cambridge)
    * Smolak Farms Bakery (North Andover)
    * Sofra Bakery and Cafe (Cambridge)
    * Tastings Wine Bar & Bistro (Foxboro)
    * Tatte Fine Cookies and Cakes (Brookline)
    * Tomasso Trattoria (Southborough)
    * Tremont 647 (Boston)
    * 14 Boston-area Whole Foods Market locations

    While highlighting the incredible taste of local, in-season berries, the Mass Farmers Markets Strawberry Dessert Festival also raises the funds MFM needs in order to sustain and strengthen the Massachusetts farmers market system. The Strawberry Dessert Festival has become a seasonal tradition for many Massachusetts diners thanks to the dedicated support of local chefs.

    This year, the event is expected to include more than 40 popular farm-friendly restaurants and eateries across Massachusetts. Chefs and bakers from each establishment will use locally grown fresh berries to create tasty strawberry desserts that should not be missed. For more information, visit www.strawberrydessertfestival.org.