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Boston

Flour Bakery + Cafe

  Joanne Chang left the world of management consulting and chased down a dream of opening a bakery.  After several stints in pastry kitchens in Boston and New York, Joanne opened Flour which now has four locations.  Flour has received numerous awards and garnered much attention, especially for her infamous Sticky Buns and Raisin Brioche. ... read more

Myers + Chang

  A kitchen romance linked together Chef Joanne Chang and seasoned restaurant veteran Christopher Myers.  They set out together to create a place to feature Joanne’s favorite foods in a stylish setting with great service by Christopher.  I think their website explains it best:  "Thus was born Myers + Chang, an indie diner setting offering... read more

Nebo Cucina & Enoteca

"In June of 2005, inspired by their mother’s and grandmother’s classic Italian recipes as well as their travels through Italy, Chef/Owners Carla Pallotta & Christine Pallotta decided to open Nebo Cucina & Enoteca in their childhood neighborhood of Boston’s North End."  The menu boasts house-made pastas, breads, and pizza and offers an extensive gluten-free menu.  ... read more

Toro with Chef Jamie Bissonnette

The ICCA Fall Culinary Immersion brought us to Boston to explore the excellent seafood as well as the international influences that reside there.  Chef and Restaurateur Ken Oringer partnered with Jamie Bissonnette who had worked under him for years to develop Toro, their Spanish tapas restaurant.  Toro has had great success and years later it is... read more

Blue Dragon by Ming Tsai and Tom Woods

The ICCA Culinary Immersion Boston was able to spend some time with Executive Chef and Co-Founder of Blue Dragon, Chef Tom Woods.  The vision for the restaurant was to bring the flavors of Ming Tsai to a casual atmosphere that the locals would feel comfortable walking in in work clothes.  The restaurant is simple, no-frills,... read more

Oleana

  With a degree from La Varenne Ecole de Cuisine in Paris, Ana Sortun opened Moncef Medeb's Aigo Bistro in Concord, MA cooking what most people think is typical Mediterranean food.  While working at Casablanca, Sortun took an opportunity to study in Turkey. She learned that in the Mediterranean, spice is used to create richness,... read more

Row 34 by Chef Jeremy Sewall

A self-proclaimed “working man’s oyster bar”, Row 34 has put a modern spin on the classic New England oyster bar. Sewall works closely with Island Creek Oysters, a farm founded in 1992 in nearby Duxbury to procure the freshest local oysters.  Sewall graduated from the CIA in 1992 and went to work in restaurants across the... read more