Letter from the Editor: Back to Boston Vol: 84

March 2, 2012

It may be going on three years since our 2009 Boston Rising Stars. But as a Beantown grad school alum, Boston—and its addictive red bean azuki cream puffs from Japonaise and unforgettable cocktails—is always floating around in the back of my mind. So whenever I get a chance to make the drive northeast (whether it’s to present at the International Conference on Food Styling and Photography or to catch up with some of my favorite lady chefs at WCR’s conference) I’m always up for the road trip.

And Boston’s culinary scene never disappoints. This time around, we fell in love with the playful textures and flavors at Chef Tim Cushman’s Japanese temple O Ya and ate our way through the ephemeral tasting experience of Clio. We checked in with old friend Jody Adam’s and her creative world cuisine at Trade, enjoyed updates on pub favorites at Citizen Public House, and gobbled down the addictive clam-bacon pizza at Area Four, to name just a few (check out all our Boston stops in our Boston Travel Guide). And a (gentle) chorus of chef whispers pointed us toward Cambridge hideaway Bondir, and we still can’t stop talking—at the top of our lungs—about Chef Jason Bond’s transformation from charcuterie master to vegetable maestro.

Even though Boston is always in the back of my mind, the whole StarChefs.com team will be heading northeast over the course of the next few months as we start looking up at the Coastal New England seaboard (from Maine to Connecticut) to scout for future Rising Stars. But first we head south, to New Orleans, where we’ll hold our Rising Stars Gala on April 19. We’ll also be heading to Atlanta, Hawaii, Chicago, Las Vegas, and Charleston, South Carolina, in the upcoming months, so reach out and give us your give us your nominations for the chefs, pastry chefs, sommeliers, and mixologists we should check out in those cities. And as always, stay tuned to Facebook and Twitter for the latest updates on StarChefs.com.

Cheers!
Antoinette
Antoinette Bruno
Editor-in-Chief