Boston Flora

Tag: Joanne Chang

  • Tuesday, April 29, 7:00 pm – 10:00 pm – Taste of the Nation Boston

    Come celebrate Boston’s hottest and most trend-forward food and beverage event Taste of the Nation Boston. Set at Cruiseport, 1 Black Falcon Avenue in Boston, Taste of the Nation features the largest gathering of award winning chefs from the region.

    Join Honorary Chefs Jody Adams, Joanne Chang, Gordon Hamersley, Andy Husbands and Tony Maws and over 60 of Boston’s top chefs as we dine on delicious tastings paired with the best beer, wine and spirits the city has to offer. As of today, participants include 80 Thoreau, Lucca Back Bay, Aragosta Bar & Bistro, Lucky’s, Ashmont Grill, Masa, Belly Wine Bar, Mela, Bistro du Midi, Moody’s Delicatessen & Provisions, Blue Inc., Myers + Chang, Blue Room, Neptune Oyster (VIP), Bondir, OAK Long Bar, Bronwyn (VIP), Puritan & Company, Cambridge School of Culinary Arts, Rialto, Coppa, Russell House Tavern, Craigie on Main, Sandrine’s Bistro, Davio’s, Silvertone, Del Frisco’s, Stone Hearth Pizza, Eastern Standard, Taranta, Flour Bakery,Tavolo, Gracie’s,The Blue Frog Bakery, Haley House Bakery, The Salty Pig, Hamersley’s Bistro,The Tip Tap Room,
    Harvest, Tico, Hungry Mother, Toro, Journeyman, TRADE, Kayak Cookies, Tremont 647, Kirkland Tap and Trotter, Trina’s Starlight Lounge, La Morra, West Bridge, L’Espalier, ‘Wiches of Boston, and Lincoln.

    The 2013 event raised over $95,000 in the fight to end childhood hunger and was ranked #45 in Boston’s Top 100 2013 Events & #5 in the Food, Wine & Restaurant Industry Events by BizBash.

    100% of ticket sales support No Kid Hungry’s efforts to end childhood hunger!  General admission ticket $95, VIP ticket (6 pm – 10 pm) $150.  Cocktail attire.  For more information, and to buy tickets online, visit http://ce.strength.org/events/taste-nation-boston.

    http://ce.strength.org/sites/default/files/img/event_images/Food%20(2)%20(2)_0.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.