Culinary Destinations: Boston - Part One

by Chef Armand Vanderstigchel

Conceivably for some folks, Boston seems afar - a long ride into the unknown - perhaps a drive of 4 hours or more?

I must confess - I was guilty of that mind-set until our friends Scott & Amra Varley invited us for a holiday trip to the city that in the early 1800s William Tudor proclaimed that Boston was "'perhaps the most perfect and bestregu lated democracy, earning a status as "the intellectual capital of the United States.

Boston shares many cultural origins with greater New England, including a dialect of the non-rhotic Eastern New England accent known as the Boston accent and a regional cuisine with a large prominence on Seafood and Beer production.

Regional Cuisine? Absolutely! The food and beer are prodigious from the world- famous New England Clam Chowder to the beer company Samuel Adams Brewery Boston by Jim Cook, the founding father of the American microbrew revolution!

In preparation of our journey, it was a delight to proclaim that Boston by car is a short 3-hour drive from Saratoga Springs! Our destination of lodging accommodations was the Encore Boston Harbor hotel/casino on the Mystic riverfront. The hotel is colorful -a vibrant structure with 40-foot ceilings, red Rubino glass chandeliers housing a dazzling array of mod ern restaurants and state of the art hotel room technology- attributed to the hotel opening in 2015.

R are Steakhouse at Encore Boston Harbor, a Forbes Travel Guide recognized highest-rated steakhouse in Boston, re defines the classic steakhouse experience. With a uniquely designed steak program and beautiful curated 700label wine list, it is a wine aficionado’s dream, complimented with elegant din ing overlooking the Mystic River. Recommended dishes are Tuna Tartare(a spectacular presentation), Chopped Salad - Avocado, crispy Potatoes, Romaine,

Tomato, Artichokes in Dijon Vinaigrette. Maine Lobster Bisque- poured tableside- velvety with chunks of Lobster. Jumbo Lump Crab Cakewith Persian Cucumbers and Meyer Lemon Vinaigrette is rich with lump Crab. Upon seat ing complimentary warm Boston Parkers Rolls set the mood for good eating! The extensive menu is encouragingly influenced by New England’s Seafood, and more accessible for fellow diners of less carnivorous palates, breaking free from the tired steakhouse menu monikers. The Seafood Tower is breathtaking when it arrives alike the Prime Rib dinnerKing or Princess cut- served with roasted Car rots, Horseradish- Potatoes, and sauces. Popular cuts; Filet Mignon, New York Strip and Tomahawk can be enjoyed with side-dishes as per Steakhouse traditions featuring Yukon

Gold Puree, Roasted Corn & Bacon, Brussel Sprouts, or an enormous Loaded Baked Potato. The startling surprises here are the desserts, which emphasize the presence of a talented team of pastry chefs on premise! From the amazing Black Forest Baked Alaska for two – a chocolate and Bing Cherry Ice Cream, Chocolate Sponge Cake, Meringue flambés served table side -to a classic done rightVanilla Crème Brulee comprising of Tahitian Vanilla Bean, Berries, Raspberry Meringue crisps, Caramel Tuile cookie -it all makes sense to “save room for dessert”-as agreed by fellow- Pastry chef Tatiana.

Down the hall from Rare is Red 8 -Encore Boston Harbor’s signature Asian restaurant, featuring both classic and hard-to-find delicacies under the proficiency of Michelin-star chef Richard Chen. His unique “East meets West” culinary philosophy, showcases exquisite Dim sum, wok-tossed Noodles, Seafood, and Peking Duck skillfully pre pared in wood-fire ovens.

The interior design is stunning yet unpremeditated t o be intimidating, accented with rich reds, mahogany, b rass, marble floors and checkered French Bistro chairs.

Red 8 eliminates any doubt, that Chinese cuisine is limited to any chance of expansion or creativity! The food and presentation here is spectacular and the hour-long reservation waiting list that guests must overcome, is a result of this accomplishment.

Shrimp & Wonton soup comprising of delicate silky rich Wontons is served in Scallion rich broth. Steamed BBQ Pork Buns are pillow-soft. In the salad department praise to the Peking Duck Salad in a large crispy Wonton bowl and light honey Vinaigrette. Shaved Green Papaya Salad with chilled Shrimp is Thai inspired and constructed beautifully. For entrée, try a large bowl of Taiwanese Spicy Beef soup, loaded with sliced Beef, Vegetables, and fresh Noodles. The Peking Duck entrée itself, is spot-on and served with traditional Pancakes, dipping Sauce and Cucumbers- a must try!

Platters of steamed Sea Bass, Dungeness Crab and Chinese Vegetables such as sautéed Pea Leaves and Szechwan Green Beans were thankfully received by fellow diners around us. In succession, stunning desserts here break the mold of expectations!

The elegant flourless Hazelnut Cake of Praline Mousse, Chocolate crispy Rice, Chocolate Ganache is delightful! A Citrus Panna Cotta of Grapefruit, Blood Orange Gelée, Lime Meringue and Lemon Madeleine is exotic and underscores the “East meets West” techniques applied. Unique Tea selections such as the flowery Chrysanthemum in a beautiful pot is are perfect finales.

Resort Casinos understand the importance of having excellent restaurant choices on premise. It entices foodies and non-gamblers such as myself to visit based on those qualifications while accommodating the populace seeking the gaming aspect.

The following morning our car service awaited us at the hotel to visit the North End-Italian district for another culinary adventure in Boston – to be continued...