Three Back Bay Restaurants Were in ‘Flavors of Boston’

September 24, 2013
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Head chef representatives Mark Allen of Towne Stove and Spirits, Jason Bautista of Turner Fisheries and Dan Pogue of the Westin Copley, all located in Back Bay, participated in the American Liver Foundation New England Division’s fifth annual “Flavors of Boston” charity event at the Seaport Boston Hotel on Friday.

“Flavors of Boston” provided each table of attendees with a local chef who prepared their signature dish tableside. Chef Allen of Towne Stove and Spirits serves a passed appetizer of lobster profiteroles and a signature entrée of pan-fried scallops with cucumber-potato puree with oyster mushrooms and crispy leeks. Chef Bautista of Turner Fisheries served a passed appetizer of roasted eggplant and cow’s milk cheese and citrus on crostini and a signature entrée of potato crusted salmon filet with parsnip puree, hen of the wood mushrooms and salmon roe buerre blanc. Chef Pogue of the Westin Copley served a passed appetizer of seared Long Island duck with brandy cherries and chervil and a signature entrée of pistachio crusted lamb loin with red sorrel, micro root vegetables and cabernet reduction.

At the event, the American Liver Foundation New England Division recognized Ronald C. Renaud Jr., president and CEO of Idenix Pharmaceuticals, for his countless contributions to the organization at Flavors of Boston. It was hosted by WCVB NewsCenter 5’s weekend co-anchor Jim Lokay.

Proceeds from event benefit the American Liver Foundation and helps fund the research, education and advocacy efforts of the American Liver Foundation.

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