All Authors >

CASSANDRA LANDRY

Latest Articles

Eater's Digest » Brian Poe

You might know Brian Poe as the chef responsible for the yak fever that swept Boston with the June opening of his Beacon Hill joint, the Tip Tap Room. (Seriously. Yak sold out in three hours.)

By: CASSANDRA LANDRY | October 23, 2012

You're Doing It Wrong: Tailgating

Tailgating is to autumn as freaking the hell out when ramps appear on menus is to spring. It's essential — which is why it shouldn't surprise you that somewhere in this town, there's a party raging.

By: CASSANDRA LANDRY | October 17, 2012

Food Day, Part Deux

It seems like we can't open our inboxes without seeing a press release about another food-related "holiday" — National Pumpkin Day, let's say, or Waffle Week. Not exactly meaty stuff.

By: CASSANDRA LANDRY | October 16, 2012

When Joanne Chang recently announced via Twitter (@jbchang) that she was signing a lease for a fourth Flour location, pastry lovers around the city dropped what they were doing and immediately Google-mapped its proximity to their homes and offices with bated breath. Well, we did, anyway.

By: CASSANDRA LANDRY | October 12, 2012

The Kitchen's Ink: A tribute to Boston chefs’ tattoos

We'd be more than a bit behind the times if we were to suddenly declare chefs the new rock stars. Same goes for announcing the prevalence of tattoos in almost every restaurant in the country. Big, resounding duh .

By: CASSANDRA LANDRY | October 09, 2012

Hot Plate: Harvest's honey semolina cake

Brian Mercury’s homemade sea salt tastes exactly like that first time you tried to body-board as a kid, when you wound up face-planting in the surf and were gifted with a mouth- and nose-full of ocean water. In a good way.

By: CASSANDRA LANDRY | October 02, 2012

Eater's Digest: Matt Gaudet

"This could be slightly embarrassing, with the copious amounts of cottage cheese and oatmeal and Honey Nut Cheerios and iced coffee I consume," says West Bridge chef-owner Matt Gaudet after we convince him to let us peek into one week of his diet.

By: CASSANDRA LANDRY | October 02, 2012

Booze Your Own Adventure: Navigating the Boston Cocktail Summit

On October 4–6, the first-ever Boston Cocktail Summit will slake the city’s thirst for knowledge.

By: CASSANDRA LANDRY | September 26, 2012

Local chefs tackle a fall favorite

Active ingredient: Pumpkin
Preheat your oven to 375 degrees. Toss 3 cups diced pumpkin meat in 1 tbs. olive oil , season with salt and pepper , and roast until golden and tender.

By: CASSANDRA LANDRY | September 24, 2012

Offally Good

Book
Every so often, the churning, bilious stomach of the Twitterverse belches something beautiful into our collective lap.

By: CASSANDRA LANDRY | September 18, 2012

You're doing it wrong: Oysters edition

Don't worry. Our expert is here to help.
Island Creek Oysters president Shore "Bug" Gregory guesstimates he's shucked 30,000 bivalves during his six years with the company. And he's adding to that tally daily: fall is oyster prime time, so we caught up with Gregory at Kenmore's Island Creek Oyster Bar, where he's a co-owner, to get some pearls of wisdom.

By: CASSANDRA LANDRY | September 18, 2012