Tag Archives: cocktails

A Pitch Perfect Poach: Ceia Kitchen + Bar

18 Jan

January is traditionally a month for new adventures and hijinks. (Isn’t that one of those words you want to find an excuse to use sometime even it makes you feel like a cartoon super hero?) Last week, I started back at America’s Test Kitchen as a Social Media Intern with the Test Kitchen Feed. Moving from the buzz of the test kitchen to a primarily editorial role certainly constitutes change.

Another new venture? I had heard about a group of food bloggers in the city that call themselves, appropriately enough, the Boston Brunchers. I’d wanted to join in previously, and now seemed the perfect time to get involved. So when I saw the latest announcement posted on the Brunchers site, I promptly entered for a chance to win a FREE brunch at Newburyport’s Ceia Kitchen + Bar. NEWbury: yeah, see. It is a sign.

Continue reading

Harvard Science & Cooking Lecture: Chef Grant Achatz Sets the Bar High

5 Oct

Last year as I was beginning culinary school in Charlotte, I read enviously about the Harvard School of Engineering and Applied Sciences’ inaugural course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.”

Last Year’s Harvard Science & Cooking Lecture Schedule

The only food-related course I took while an undergraduate at the College was an excellent Food and Anthropology class taught by Dr. (now Professor Emeritus) James Watson. Watson is an ethnographer who studied South China for four decades. While he certainly peppered much of this core class offering with lessons from his research in China, I recall covering a range of cultures and issues. We were also able to choose our own topic for our major research paper. I wrote on the history of the bagel/its assimilation into the culinary mainstream of America and consequently spent some fun hours sleuthing in the culinary collection of Schlesinger Library.

But I digress . . . All this is to say that there was certainly no science of cooking curriculum during my college years; nor could I have dreamed of the possibility. When I learned that I would be interning in Boston this fall, I knew that I wanted to take advantage and attend the (free) public lecture series based on the Science and Cooking Harvard College General Education course. Culinary heavy hitters, including some chef deities, come for free every Monday and give us mere mortals a peek into their fantastic brains.

The Monday, October 3 lecture (entitled “Food Texture and Mouth Feel”) featured visionary chef  and author Grant Achatz. The topic of the night was Achatz’s ground-breaking, innovative cocktail bar, The Aviary, which he opened this year in Chicago’s meatpacking district.

Continue reading