On monday April 12th is our 13th annual Share Our Strength’s Operation Frontline event. Since we’ve been open we’ve raised over 110K to fight hunger in the local area and this year is no different. The entire 647 staff along with our guest chefs donate their time for this special evening, it really a wonderful night at 647
I hope you can join us for this awesome evening, it’s always a blast.
Followed by a three course, nine tapas dinner
For each course you will get one tapas from each chef, which you will judge on taste, appearance, and creativity.
The courses are
Veg, Shrimp, and Pork
Dessert will be served while the ballots are counted and then the 2010 Tapas King will be Crowned.
I hope you can come, its a fun and wild night!
This event is 45/person and includes 1 sangria at the reception and all food (excludes other beverages, tax, and gratuity)
Reservation Required and Limited please call 617.266.4600 (we are almost sold out)
Who Doesn’t Love Another Brunch????
Also, on Monday January 18th, as we always do on three day weekends, we will be serving our internationally known brunch from 10:30-2pm….
Come by and get a ‘Big Girl’ mimosa and some Huevos Rancheros. This weekend’s Pop Tart is Banana Chocolate Hazelnut, made by our lovely pastry chef Kat Craddock…
Valentine’s Day February 14th
(make your reservation early, for once)
Presidents Day Brunch February 15th
Don’t forget to check us out on kitchencam.com and watch the team in action with a live feed, 24/7
Posted in iChef on December 29th, 2009 by Andy Husbands
We have a few spaces left for Tremont 647’s New Year’s Eve dinner and as always we keep our price real nice (49/person). At Sister Sorel we’re having a Studio 54 Party : come see our Disco Ball drop- We’re staying open till 2 am, then you can go home, sleep, and come back for brunch on New Year’s Day….
Hope to see you, and Happy New Year
Amuse Bouche
Southern Style Rock Shrimp Fritter
sweet and sour bacon coleslaw
______
apps:
Spiced Molasses Duck Confit Salad
candied figs, toasted pecans and bitter greens, pomegranate dressing
Posted in iChef on December 23rd, 2009 by Andy Husbands
If you’re looking for a good meal on christmas even come by and see us at 647. We’ve decided to do a Down Home Southern Christmas Eve
Our bars will be open, of course, and Fitzie 647’s CLO (Chief Libations Officer) has created the ‘White Christmas’ cocktail with Evan Williams Honey Reserve
Prix Fix or a la’carte
Choose one:
Crispy root vegetable salad
Frisee, pickled onions, Buttermilk Aioli Dressing
N’ Awlins style shrimp cocktail
Remoulade sauce, celeriac coleslaw
Oyster Bienville
Shrimp, mushrooms, cream
_________
Choose one:
Mustard And Steen’s Syrup Laquered Pork Confit
Turnip puree, wilted greens
House Cured Clove studded Honey Baked Virginia Ham
Posted in iTravel on December 21st, 2009 by Andy Husbands
I’m in Seattle to see family for the holidays, truth be told I was born here and lived here till I was 14.
I’m staying in West Seattle and while driving in on I5 to downtown the weather guy on the radio said it was going to be mostly rainy today. Not really surprised, but I love it, and it really feels like home.
I’m starting at Pike Place Market to pick up some salmon jerky but first a quick stop at the crumpet shop. My friend John Delpha of Belted Cow Bistro turned me on to this place and it’s a must go to when I am in town.
Most people have heard of crumpets (as in ‘tea and…), though many have never had ‘em. Think of them as a English muffin meets a plain muffin meets a cake. Sweet, crunchy, airy, crumbly, yummy!
They serve them with honey and butter (my fav), with jam, with eggs and ham, nutella, etc….i think we need to start serving these at brunch again.
Posted in iChef on December 15th, 2009 by Andy Husbands
thank you to everyone last night who came to Tremont 647’s 13th anniversary party. What a blast! and congrats to Rafael for winning the momo eating contest, he ate 23 in ten minutes…it was truly impressive….
It’s tuesday and and that means 2 dollar tacos…..
here’s tonight’s menu
yum.
$2 Taco Tuesday
Specialty Margaritas!!!
Fresh Fruit Margarita glass 7-/pitcher (6 glasses) 35-
- house infused melon tequila, house made mixed fruit purée, triple sec, house made sour mix
Posted in iChef, iTravel on November 9th, 2009 by Andy Husbands
Chef Jose Duarte has invited me to come with him on a culinary adventure in Peru, I have been always loved South American cuisines and am so pumped about this. Below is the itinerary, a video, and pictures from last years trip. If you want to come or need more info send me a note and I’ll get you all the info you need. Space is limited.
(if you’re seeing this on FB please goto www.andyhusbands.com)
Taranta’s Peruvian Adventures
Peruvian Gastronomy with Chef Jose Duarte and Chef Andy Husbands, Organized by Gourmet Consulting Group, intensive Gastronomic experiences in Peru .
Friday March 26 to April 4 2010 we are offering an exclusive Gourmet Adventure to Peru. A high scale, 4-5 star accommodations trip, visiting Cusco and Macchu Picchu, exploring the wonders of Peruvian Gastronomy, cooking demonstrations, mini workshops with expert leadership, finalizing with a Hands on Cooking Class at “Le Cordon Bleu” in Lima,
Day 1
Friday March 26 2010 ARRIVAL TO LIMA
PM Arrival to Lima Airport
Chef Jose Duarte will receive you at the Airport, and walk you to your hotel, perhaps to have a drink or to have something light to eat. Accommodations this evening are at The Costa del Sol Hotel in the Airport of Lima.
ALSO OPTION TO ARRIVE March 27 AM and meet at the airport to transfer to Cusco
Day 2
Saturday March 27 2009 LIMA – CUSCO
Wake up call at 6:30 AM
7:15 AM Breakfast at Hotel, briefing and introduction to our week of Culinary Adventure, meet our Host Chef Gonzalo Angosto who will join us traveling to Cusco
8:30 AM Check in Airport to flight to Cusco
9:30 AM Flight to Cusco
11:00 AM Arrival to Cusco, then travel to the Sacred Valley of the Incas through Sachayhuaman, light picnic lunch admiring the fortress with its enormous blocks of rock, weighting 125 tons and joined perfectly without using mortar. Enjoy a Coca Leave Tea and Lemonade with Muna that will help you climatize. Then continue our Journey to the Sacred Valley of the Incas through the Pisac Market. Check in Casa Andina Private Collection, rest and relax B/L
Day 3
Sunday March 28 2009 MACHU PICCHU
Wake up call at 5:30 AM
Breakfast at Hotel then departure at 6:35 AM
Train departure 7:05
Early morning departure to train station at Ollanta, to board Vistadome train to Aguas Calientes
Visit Machu Picchu, the Lost City of the Incas Since its discovery in 1911, Machu Picchu has not ceased to arouse the interest and admiration of people from all over the planet. Few works made by mankind fit into their natural surroundings so harmoniously. Only on few occasions has the human ingenuity achieved such heights. From here, the epithet “marvelous” falls short when applied to this work of the Inca Civilization and to the beauty of its imposing natural scenery.
Lunch at Santuary Lodge buffet, Return to Ollanta at 2:30 PM, walk through Ollantaytambo, quick refresh at hotel and 9pm Dinner at El Huacatay with Chef Pio Velasquez B/L/D
Day 4
Monday March 29 2010 From Farm to table at LAMAY
9:00 AM wake up call, breakfast and departure to LAMAY, for a journey that will feature the basics of Organic Farming, interacting with local farmers and its products, sharing a communal kitchen while preparing local foods with ingredients from farm to table, featuring ducks, guinea pigs, and more, “Ingredient Potential” discussion with Chef Andy Husbands,, Chef Gonzalo Angosto and Chef Jose Duarte. B/L
Day 5
Tuesday March 30 2010
MARAS – CUSCO
8:00 AM Wake up Call
9:00 AM Breakfast at Hotel
Visit to Maras, a picturesque town, and its closer salt mines from the Inca era that are still worked today. Then visit archaeological site of Moray composed of a series of concentric agricultural terraces, some as deep as 150m. This is thought to have been a large agricultural laboratory where the Incas were able to create different microclimates to grow a large variety of crops. We will enjoy a “Pachamanca” for lunch at Laguna de Piuray with Chef Pio, Learn all about Native Potatoes and local ingredients. Interact with a family of weavers typical from the Chinchero Area continue the way to Cusco. This mythical and legendary city makes you recover the lost pleasure of walking aimlessly, of watching people, of magining mysterious events in remote times. Check in Casa Andina Private Collection Cusco B/L
Day 6
Wednesday March 31 2010 CUSCO
8:30 Wake up call
Breakfast at hotel
Cuzco – Koricancha – Santo Domingo, the spectacular Cathedral and the Church of La Compañía (Order of the Societyof Jesus) Guided tour of San Marcos Market. Lunch at Quinta Eulalia, visit Sachayhuaman, Qenko and Tambomanchay or just relax, dinner at
La Cicciolina Restaurant. B/L/D
Day 7
Thursday April 1 2010 LIMA
7:30 Wake up call
Breakfast at Hotel
8:15 AM Departure to Cusco Airport to Flight to Lima,
9:30 AM Flight to Lima
11:00 PM Arrival to Lima
Guided Visit Museo Larco Herrera then Lunch at ‘El Cafe del Museo” a Gaston Acurio restaurant, with an introduction to Peruvian Coastal Cuisine and Limena. Transfer and Check in at Hotel and rest and relax. 6:00 PM Pisco Tasting, Pisco Sour Making lesson.
8:00 PM Dinner at MALABAR with Chef Pedro Schiafino, in San Isidro. B/L/D
Day 8
Friday April 2 2010
8:30 AM Wake up call
Breakfast at Hotel
9:30 Guided visit to el Mercado de Surquillo, and Mercado de Productores San Isidro.
12:45 PM Lunch Ceviche Demo by Chef Ivan Kisic
3:00 PM Hotel return – RR
8:00 Dinner, CHIFA, Peruvian Chinese food B/L/D
Day 9
Saturday April 3 2010
Cordon Bleu Cooking Class
10:00 AM HANDS ON COOKING CLASS and Lunch at “Le Cordon Bleu” School of Gastronomy where you will be able to prepare an authentic Ceviche de Pescado and Lomito Saltado, two of the most traditional Peruvian dishes.Free afternoon, evening tour of Center of Lima.B/L
Day 10
Sunday April 4 2010
Breakfast at hotel and checkout, free day, most airlines return during the evening to the US. B
Images of our Gourmet Adventure trip March 2009
Peruvian Native Potatoes, one of the 3K varieties, the Huarmihuacachi
Chef Pio introduces the Pachamanca
Chef Pio explains the ingredients for the Pachamanca
Chef Jose Duarte talking about Aji Amarillo in the Cusco Market
Some of the many varieties of corn
Tour Guide Zacarias and the group in Machu Picchu
Lunch catered by la Cicciolina Restaurant and Tammy Gordon in Sachayhuaman
Dried Peppers at the Surquillo market
Cooking Class at Le Cordon Bleu in Lima
Chef Gonzalo Angosto getting ready to demonstrate Ceviche at the market
Chef Ivan Kisic from Cala Restaurant in Lima demonstrating Ceviche and Tiradito
Posted in iChef on October 30th, 2009 by Andy Husbands
THE cake made by Tremont 647's Pastry Chef Kat Craddock
Catering for 200 people can be quite difficult, especially weddings. Thanks to the awesome hard working team at Tremont 647 it went off without a hitch! here’s the menu and pictures
Posted in iBBQ on October 27th, 2009 by Andy Husbands
jamie, Chris, and John. Pure Happiness
About 11 years ago my high school friend [go rockets!] Chris Hart and I decided to compete in the Pig and Pepper BBQ competition. It was a wind swept weekend with rain and we were ill prepared: crappy tent, horrible smoker, no tables. We really had no idea what we were doing.
I remember being so cold and wet, thankfully Jed of Uncle Jed’s BBQ team took us in and let us sit next to his fire and gave us bourbon (two essentials at a BBQ competition, we were learning). Finally went to sleep in a damp tent with a belly full of bourbon only to wake up to a collapsed tent and the fire out in our lame smoker. Our pork was mushy, brisket raw, and it was pretty obvious we had no clue and no chance of winning.
We did the best we could with what we had and that wasn’t much, we decided to focus on our chicken and some how it worked. During the awards we got a third place trophy, we were so happy. That weekend is one of my favorite memories; we had so much fun besides the elements, met great friends, and capped it off with a little gold trophy that said ‘nice try’….
Fast Forward to this year and we are now a well oiled machine: a new Jambo Pit, lots of equipment, and 7 of the best guys you would ever want to spend a weekend with. Our team, iQue, has been doing very well, Chris Hart has become one of the best BBQ competitors in the United States and I am proud to help out where I can. We compete all over the country, mostly in New England (New England BBQ Society), as well as, compete in some of the bigger national competitions like the Kansas City Royal (we got 1st in brisket a few years back outta of 500+ teams) and The Jack Daniels World Championships in Lynchberg, TN.
This past weekend, Chris Hart, Jamie Hart, and John Delpha went down to the Jack Daniels Invitational World Championships and I am so proud to say THEY WON!!! This is the first New England team to win this and it is no small feet. Think the Superbowl of BBQ! It’s a long way from that rainy weekend 11 years ago, I couldn’t be happier.
Thank you to Harpoon for being a wonderful sponsor.
Great Chefs, Great Cause at Tremont 647 April 12th
