On tap for dessert was a blood orange crémeux with chocolate and hazelnut praline.įounded in 2010, World Central Kitchen provides meals to people living in areas experiencing a humanitarian or climate-related crisis. David Bazirgan, the executive chef at Uni, made a crab butter fried rice. Jeremy Sewall of Row 34 cooked up a lobster ravioli with short rib and smoked sea urchin, and Ming Tsai made a miso Chilean sea bass. Uni’s sushi chef, Tsuyoshi Takeishi, prepared a sampler of nigiri and sushi, and tuna tataki with foie gras was also served. Joby Norton, the half-Ukrainian owner of Mullaney’s Harborside Fish Market in Scituate and Cohasset, whipped up oysters with Ossetra caviar as an hors d’oeuvres. “It was just a really incredibly powerful experience.”Īll the food for the dinner was donated, Oringer said, and the courses were made by a medley of chefs. “This all happened before we even served the first course of the dinner,” Oringer continued.
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