This thursday I hope you’ll come and see me at the Taste of the Nation at the Hynes, 80 restaurants, 30 wineries raising money to fight hunger. For the silent auction I’m donating a chance for you and some friends to be on my World Championship BBQ Team, IQUE, at the Rock and Rib fest in June.

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.

To make a reservation please call 617.266.4600

all courses paired with wine

This Monday, January the 18th, at 6pm I am competing in the 4th Annual Great Tapas Challenge at Tremont 647. This year my very worthy apponents are Chef David Punch of Ten Tables and Will Gilson of The Garden at the Cellar. Though I have the home court advantage, these guys are awesome chefs, so I have my work cut out for me…..

Here’s how the night works:

6pm Sangria and Tapas Reception

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…

Other Upcoming Events
Andy is Guest Chef at Stella January 25th

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

Follow us on Twitter: @Tremont647
and Follow Andy:@Andyhusbands

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

Winter Pickled Vegetable Salad

roasted beets, creamy goat cheese, organic mache

Black Eye Pea and Country Ham Chowder

crispy rosemary flatbread

Chilled Crab Salad, New Orleans Style Remoulade

smoked paprika and celeriac salad

+1 Crispy Tibetan Pork Momos

Scallion, ginger, soy sake and sriracha sauce

_____
entree

Organic Spit-Roasted Chicken

maple cider glaze, creole spiced hoppin’ John

house made cornbread, seared kale

Winter Vegetable Truffle Pot Pie

frisee and mache salad with

champagne vinaigrette and toasted hazelnuts

Moroccan Style Braised Lamb Shank with Harissa

candied carrot and pearl onion cous cous

caramelized cauliflower

Pecan Crusted Local Diver Scallops

sweet potato puree, garlic creamed spinach

orange citrus butter sauce

+1 Andy’s 180 Ribs

Smokey collards, house made BBQ

Coleslaw and Corn bread

+ 4 Wood Grilled Black Angus Meyer Ranch Steak

Glazed pearl onons, Wild mushroom Fricassee

Fontina stuffed tater tot

_____
Dessert

Meyer lemon baked Alaska

ruby red grapefruit, brown sugar short bread

Chocolate Hazelnut Tart

golden croquante toffee

fleur de sel caramel, vanilla malt ice cream

Malted Milk Chocolate Mousse

bourbon bananas

ginger chocolate biscotti

+1 Andy’s Signature Banana Cream Pie

Butterscotch, nut brittle

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

Dirty rice, black eyed peas

Pecan Crusted Catfish

Uncle Sal’s Spoon Bread Souffle, bacony collards, spinach

Spit Roasted Half Chicken

Cheddar Biscuit, seared kale, candied yams

Cheese Baked Grits

Smoked vegetable and okra fricassee

Crispy leeks and Cajun spiced tomato jam

__________

Sweet potato Pie

House made marshmellow, pumpkin-butterfinger icecream

Café du Monde Beignet

Chickory coffee infused chocolate sauce for dipping

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.

A great way to start my visit.

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

647 Gold Margarita   glass 7.5-/pitcher (6 glasses) 40-

-Sauza Gold tequila, triple sec, house made sour mix

Apperitivos/Appetizers

Cream of  Cilantro Soup 6-

cumin, chili flake and crisp tortilla strips

Arepas “Reina Pepadas” 6-

slow braised chicken in tomato sauce

topped with avocado and black beans

Crispy Papas Rellenas 6-

stuffed with smoky ground beef and

cheddar cheese

Sandwich Cubano 8-

house roasted pork and honey baked ham

pickles, dijon and melted swiss

TACOS, TACOS, TACOS

Garbanzo “La Veracruzana”

roasted parsnip relish shredded lettuce and goat cheese

Chimichurrie Roasted Fish Taco

cilantro and sweet onion salsa

Duck Confit Taco

coriander mango and pomegranate salsa

dried apricots

Roasted Leg of Lamb From Hell Taco

grilled fennel salsa, caramelized mushrooms

chile morita

Pork Chicharrones Taco

pico de gallo

And then…

Dominican Style Roast Cod 15-

with coconut sauce and dark red kidney beans and rice

Grass Fed ½ Pound Burger Daddy 12.50-

shoe string fries, secret sauce Add cheddar .50, bacon, .75

Sides

Basket of Warm Chips  5-

Side of Cordito  2-

Side of Guacamole  4-

The Sides Plate  2-

guacamole, sour cream & cordito Banana-Guava Ketchup  2-

Pico de Gallo  2-

Refried Beans & Rice  3-

Fried Plantains  4-

Schlesinger’s banana-guava ketchup

Desserts

El Lado Dulce del Martes  5-

Andy’s Signature Banana Cream Pie  8-

shaved organic Taza chocolate, butterscotch, almond brittle

Chef Owner Andy Husbands | Executive Chef Isadora Sarto | Pastry Chef Kat Craddock | Chief Executive Officer of Tacos Ymaris Matias

]]> http://fearlesschef.com/?feed=rss2&p=453 0 http://fearlesschef.com/?p=435 http://fearlesschef.com/?p=435#comments Mon, 09 Nov 2009 21:04:10 +0000 Andy Husbands http://fearlesschef.com/?p=435 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.

Gourmet Adventure to Peru 2010 with Chef Jose Duarte from Taranta Restaurant-Jose Duarte on Vimeo.

(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

Two of my favorite things:  FOOD and MUSIC
KIller line up of chefs!!! I’ll be serving whole hog with Blues Hog sauce…..

Future Chefs is a fantastic cause.

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

Passed

Appetizers

Oaxacan Cheese Papoosas

smoky sour cream

New England Scallops

wrapped in Applewood smoked bacon

Shrimp Ceviche

on plantain chips

Stationary

Appetizers

Chips, Salsas & Guacamole

salsa roja, salsa verde, guacamole

VT Butter & Cheese Company Cheese Platter

assorted cheeses & crackers

Black Bean & Queso Fresco Tamales

Buffet

Dinner

6:30pm

Station 1

Build Your Own Taco

Corn Tortillas-Cruncy & Soft

El Pasteur (grill roasted pork)

Chicken Chicharrones (seared chicken thighs)

Grilled Local Cod with cilantro & garlic

Grilled Veggies

All the fixin’s

guacamole, sour cream, queso fresco, shredded lettuce, tomatoes, limed sour cream

Station 2

Middle Eastern Station

Salt Cod Potato Cakes with chorizo vinaigrette

Roasted Leg of Lamb with saffron & white beans

Grilled Vegetable Salad

Minted Quinoa & Tomato Tabouli

Local Field Greens

buffet table almost ready.....

ok we're ready 'bring it!'

the amuse 'fall spiced pumpkin soup'

Chef Izzy working the carving station

pastry chef Kat putting the final touches on the cake

waiting to be on display.....

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 1^st 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.