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 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
Last spring Gretchen Coffin, the farm stand manager, of Allandale Farm, called me to see if we’d be interested in buying two baby lambs that would be ready in September. I jumped at the chance! We are committed to using as much local ingredients as possible and whole local lamb was pure excitement.
The summer flew buy with all of the Hells Kitchen craziness and, of course restaurant weeks, and we found our selves at the end of August with no menu and lambs on the way in a few weeks, Chef Izzy kicked out a killer menu and the dinner was so yummy.
Here’s the menu and pictures….
Allandale Local Farms
Lamb Tasting Menu
Hors d’oeuvres
Mini BLTs
House made lamb “Bacon”
Butter head lettuce , heirloom tomatoes
Rosemary aioli
Coriander Scented lamb
Phyllo triangles
Caramelized onions, toasted pine nuts
fig chutney
Steamed Scallion Ginger “Momo’s”
Ground lamb- Spinach and Cilantro
Soy Sake and Sirracha sauce
Appetizer
Frisee and Arugala salad Duo
12 hour Confit belly bacon lardon
And Pearl onions
Cask aged sherry vinegar
House made fennel crisp
Entrée
Trio of Lamb
Sausage Merguez- Roasted Red pepper
Moroccan Spice
Slow baked salt crusted leg of lamb
With orange peel, sweet basil, Summer Savory
“Shepherds Pie” honey glazed rainbow mixed
carrots, Sweet “Providence Corn”
Dessert
Cherve Cheesecake
Summer berry compote
Pistachio Praline
hanging in the walk-in
Dimitrias, Kat, and Izzy giving the lamb some lovin'
and the process begins, breaking down 2 lambs took about 3 hours
Izzy gives me some pionters
primal parts
Sous Chef Dimitrias and intern Molly making Merguez
Chef Izzy and her lamb leg cooked in salt dough
Lamb Bacon BLT
the salad
Entree....
Chef Kat's dessert, so good.
We do dinners every month, if you’d like advance notice about them, sign up on our website Tremont647.com
Posted in ABOUT ME, iChef on October 13th, 2009 by Andy Husbands
My friend Mark Ellis, owner of the Chef’s Table (one of the best caterers I know), has been asking me to go fishing with him for years. I had never taken him up on the offer until this summer, and if asked again, there will be no hesitation, it was so much fun.
We first got caught in the fog and fished off peggoty beach in Scituate, then trolled up the north river in Marshfield, I caught a striper in the south river by Hummarock…
Friends and Fishing, the best combo eva.
quick stop for some frozen Mackerel
Mark getting us ready
it was a weird cloddy/foggy/sunny day
Mark surveying the sea.....
"I think I got one!"
Striper!!
needed to be 28" this one was only 25", Mark pulled the hook out and it lived for another day
rain coming and going, time to head home
ended the day with a rainbow!
should of started the day with sunscreen. what a fun time! Thank you Mark!
Great Chefs, Great Cause at Tremont 647 April 12th
