This Weekend: Create 2 Combines Food & Art
Edible art instillations? I can't think of a better way to spend a Sunday. And that's precisely what's taking place on this upcoming Sunday, June 2nd when 6 Boston Chefs team up with 6 local artists for an event of wildly creative proportions.
Presented by Chef Louis DiBiccari (of Tavern Road) and the Boston Center for adult education, Create 2 aims to unite and celebrate the worlds of culinary and visual arts, with proceeds from the event to benefit the Fort Point Artist Community. 6 chefs, including Michael Scelfo (Alden & Harlow), Jason Cheek and Jade Taylor (Supper Y'all), Brian Young (Citizen Public House), Alex Crabb (Asta), Steven "Panda" Oxaal (B&G Oysters) and Karen Akunowicz (Myers & Chang), will be challenged to create a composition based on the subject matter of six local artists featuring Mike Hammecker, Kevin Stanton, Nick Z, Matt Demers, !ND!V!DUALS Collective and Brian Gordon. The result? Artwork worth eating, worth drooling over.
Sunday, June 2nd, 2013; 2pm - 5pm at Boston Center for Adult Education. For additional information & to purchase tickets click here.
3 Standout Dishes from Barcelona Wine Bar
Barcelona Wine Bar has been up and running in the old American Craft space in Washington Square, Brookline for about five months now. The Spanish restaurant has a well-received tapas selection, vast wine list, and an entire menu devoted to sherry. With around forty tapas to choose from, deciding what to order (especially in a small group) is no easy task. From two visits, here are the dishes that I consistently enjoyed the most, hopefully this makes things a little easier on your next Washington Square date night!
The whipped sheep's cheese is like a more smoothly textured creamy ricotta. Both the cheese and the slice of bread served with it are addicting.
Barcelona Wine Bar does a really nice job with this classic Spanish dish. The aioli and the zesty red sauce are well portioned strike a nice balance in flavor and texture.
This was my favorite dish at Barcelona. The tender and perfectly cooked steak would have been great on it's own, but the truffle vinaigrette adds just the right amount of earthiness and acidity.
1700 Beacon Street
Brookline, MA 02446
Spring Party Recipe: Prosciutto Wrapped Asparagus
It's no secret that anything wrapped in prosciutto will automatically be a crowd pleaser at any dinner party or event. This recipe takes that into consideration and also takes advantage of this season's gorgeous asparagus. For lack of an available grill, I roasted the asparagus for ten minutes at 400 degrees--but grilling would have been my first choice. The best thing about this recipe is that it will take you no longer than 20 minutes to prepare and serve - enjoy!
Roasted Prosciutto Wrapped Asparagus with Provolone
Ingredients
- 1 bunch asparagus, trimmed
- 1/2 lb prosciutto, thinly sliced
- 1/4 lb sliced provolone
Directions
- Preheat oven to 400 degrees
- Wrap each piece of asparagus with one slice of provolone then one slice of prosciutto as evenly as possible
- Roast for 10-15 minutes depending on size of the asparagus
- Serve!
About the authors
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Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
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Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
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