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Zuni Roll
Norma Gillespie (of the former Cottonwood Cafe)
- -Sliced smoked turkey breast
- -Crisp bacon
- -Dill Havarti cheese
- -Scallions
- -Cranberry Chipotle sauce
Wrapped in a flour tortilla, served piping hot with additional cranberry chipotle sauce on plate topped with sour cream and scallions. Choice of side.
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Rowdy's Chicken Sandwich
Rowdy Bessey (Chef of Flash's, Boston)
- -Breaded and Baked Chicken cutlet
- -Swiss cheese
- -Cheddar cheese
- -Applewood Smoked bacon
- -Romaine Lettuce
- -Sliced Tomato
Served on a deluxe roll with a side of Chipotle Mayo. Choice of side.
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The Regal Regis
Susan Regis (Chef of Upstairs on the Square, Cambridge)
- -Soy, Scallion, and Basalmic vinegar marinated Flank Steak
- -Portobello Mushrooms
Sliced steak and mushrooms are served on a Romano cheese crusted French Bread. Choice of side
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The Alternative
- -Tuna salad with diced onions in a roasted red pepper mayo
- -Monterey Jack cheese
- - Applewood Smoked bacon
Open-faced tuna melt served on Tuscan Wheat Triangles. Sided with Cape Cod Potato Chips.
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The Elephant Walking on Eggs
Gerard Lopez (Chef/Owner of The Elephant Walk, Cambridge)
- -3 New England eggs
- -Julienned daikon, carrots, and leeks mixture
- -Goat cheese
Served omelette style on a French baguette. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.
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Sean's Meatloaf Club
Sean Simmons (Chef/Owner of Parish Cafe, Boston)
- -Home-made Chipotle meatloaf
- -Applewood Smoked bacon
- -Romaine Lettuce
- -Sliced Tomatoes
- -Chipotle Mayo
Layered between 3 slices of Pullman White toast. Sided with Garlic Mashed Potatoes and Gravy
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Pudding Portobello
Debra Hughes (Chef/Owner of Upstairs on the Square, Cambridge)
- -Portobello mushrooms
- -Casio de Roma cheese
- -Onion Marmalade
- -Walnut Parsley Pesto
Served on foccacia. Sided with mixed greens topped with white beans in an herb vinaigrette.
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Steak and Blue
Lydia Shire (Chef/Owner of locke-Ober, Boston)
- -RARE Thickly-sliced Tenderloin
- -Roquefort butter
- -Marinated red onions
Served on blue cheese bread. Sided with Pickled ginger red cabbage and mixed greens topped with marinated red onions.
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The Big Cheese
Peter Culpo (Owner of Parish Cafe, Boston)
- -Fontina cheese
- -Applewood smoked bacon
- -Sliced tomatoes
Served on Caraway Rye Bread. Sided with Cape Cod Potato Chips.
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The Summer Shack
Jasper White (Chef/Owner of Summer Shack, Boston and Cambridge)
- -Beer-battered, pan-fried Haddock seasoned with sea salt
- -Boston Bibb lettuce
- -Sliced tomato
- -Tomato remoulade
Served on a deluxe roll with lemon wedge. Sided with coleslaw and pickled cucumbers.
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Jorge's Salad on Eggs Sandwich
Jorge Ramos (Sous-Chef of Parish Cafe, Boston)
- -Sliced Hard-boiled eggs
- -Romaine lettuce
- -Capers
- -Sliced red onions
- -Dijon mustard aioli
- -Tomato confit
Served on French bread. Sided with Cape Cod Potato Chips.
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The Burke
Jim Burke (Chef/Owner of Orta, Pembroke)
- -Thin sliced Capicola, Spicy Sopresata, and Proscuitto
- -Provolone Cheese
- -Marinated red onions
Served on a garlic, olive oil rubbed baguette with a side of spicy red pepper relish. Choice of side.
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The Oleana
Ana Sortun (Chef/Owner of Oleana, Cambridge)
- -Beer-battered, pan-fried mussels
- -Hungarian peppers
- -Romaine lettuce
- -Turkish Tarator Sauce (Almond tarter sauce)
Served on French Bread. Sided with coleslaw and Dill-Cucumber salad.
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Flour BLT
Joanne Chang (Chef/Owner of Flour Bakery, Boston)
- -Applewood Smoked bacon
- -Boston Bibb lettuce
- -Tomato Confit
- -Basil Mayo
Served on Texas Toast. Sided with Cape Cod Potato Chips
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The Campbell
Scott Herbert (Chef of Troquet, Boston)
- -Soy and Ginger marinated Veal flank
- -Avocado puree
- -Cilantro mayo
- -Cilantro sprigs
- -Diced tomatoes
- -Pickled red onions
Served on French Bread. Sided with mixed greens topped with tomatoes and cucumbers in an herb vinaigrette.
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The S.D.L.T.
Geoff Gardner (Chef/Owner of Sel de la Terre, Boston)
- -Sliced, smoked duck breast
- -Romaine lettuce
- -Sliced tomatoes
- -Sliced red onions
- -Caper Mayo
Served on Caraway Rye Bread. Choice of side.
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The Lydia
Lydia Shire (Chef/Owner of locke-Ober, Boston)
-Lobster salad
Served on Peppercorn Brioche. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.
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The L'Espalier
Frank McClelland (Chef/Owner of L'Espalier, Boston)
- -Fresh, Maine crab meat salad tossed in a spicy mayo
- -Sliced mango
- -Sliced avocado
Served open-faced on toasted Brioche. Sided with Cape Cod Potato Chips and salted greens.
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The Icarus
Chris Douglass (Chef/Owner of Icarus, Boston)
- -Spice-rubbed Pork
- -Dried Cherry Mustard
- -Arugula
Served on a Sesame Roll. Sided with coleslaw.
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The B & G Lobster Roll
Barbara Lynch (Chef/Owner of B & G Oyster, Boston)
- -Lobster
- -Applewood smoked bacon
- -Romaine lettuce
- -Tomato confit
- -Hellman's Mayo
Served on 2 buttered Hot Dog rolls. Sided with Cape Cod Potato Chips.
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Veggie Wrap
Jorge Ramos (Sous-Chef of Parish Cafe, Boston)
- -White Bean Hummus
- -Diced Tomatoes
- -Romaine lettuce
- -Alfalfa sprouts
- -Feta Cheese
Wrapped in a flour tortilla. Choice of side.
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The dBar
Chris Coombs (Executive Chef of The dBar, Dorchester)
- -Breaded and pan-fried veal cutlet
- -Applewood smoked bacon
- -Gruyere cheese
- -Tomato-Caper relish
- -Tarragon-Mustard Aioli
Served on a toasted baguette. Choice of side.
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