Wednesday, March 27, 2013

Spoons (and Forks) Up at the 2013 Spoonful of Ginger Gala Boston

By: Jessica Cickay

They say that “practice makes perfect,” and it’s pretty obvious that in its 9th year, the Spoonful of Ginger gala to benefit the Joslin Asian American Diabetes Initiative has something good cooking…literally. Hundreds of hungry guests mingled in the Museum of Fine Arts’ Art of the Americas Wing to raise funding and increase awareness of the growing incidence of diabetes among Asian Americans, but in the tastiest of ways.
Ming at Work

At the forefront of the event this year, but also back making magic in the kitchen, were some of Boston’s most-stellar celebrity chefs, including everyone’s favorites Ming Tsai of Blue Dragon and Blue Ginger and Joanne Chang of Myers+Chang and Flour Bakery. Those two coupled with some of the city’s hottest new restaurants and some old-tried-and-true’s to flex their culinary muscles and make the evening a delicious success. Spoons up!
Shojo's Char Siu Roasted Pork and Couscous Salad
The best dish of the night for me was Shojo’s Char Siu Roasted Pork and Israeli Couscous Salad. This Chinese and Italian fusion offering was creative, unique and perfectly prepared. The soft and sweet braised pork was topped with a salty piece of peccorino, and the couscous was studded with roasted tomatoes, red onions and edamame. I haven’t been to Shojo in Chinatown yet, but the blend of flavors I tasted here put it at the top of my “Must Go” list.
Basho's Sushi
Basho Japanese Brasserie served up a boatload of sushi that was as delicious as it looks. Instead of rice and seaweed, each piece was instead stuffed with soft crabmeat and wrapped in silky strands of cucumber that melted in my mouth. The texture was untraditional but in the best of ways. Rich chunks of avocado and mild bits of yellowtail filled out the roll, and a drizzle of ginger wasabi soy made the piece really pop.
Tantric's Curry Dumpling
Tantric Indian Bistro made my mouth do a double take when I took my first bite of their dumpling dish. Instead of traditional Chinese flavors, these pillowy pockets took me on a trip to India. The spicy curry flavors of the filling and the accompanying even-spicier smoky tomato puree made me happy that Tantric placed two on one plate.
Joanne Chang's Carrot and Ginger Soup
And in the latest celebrity news, Joanne Chang’s Chantenay Heirloom Carrot and Ginger Soup certainly deserves cover-story status. Velvety smooth and unadulterated, the soup tasted like its ingredients – earthy carrots and bright ginger – which I believe separates the basic broths from the standout soups. Leave it to Joanne Chang to make it work!

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