 February 19, 2006 |
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  Chef of the Month: Gordon Hamersley
Chef Gordon Hamersley and Fiona Hamersley opened the original Hamersley's Bistro in a tiny storefront in Boston's up-and-coming South End neighborhood. The restaurant's French-inspired bistro food was an immediate success. In 1993, Gordon and Fiona moved their restaurant a few blocks down into an historic building perched on the corner of Tremont and Clarendon Streets. The 115 seat restaurant boasts an open kitchen, a private dining room, and a beautiful outdoor brick patio with trees and flowers decorating its perimeter.
Gordon and Fiona invite diners to experience Hamersley's as an elegant Boston translation of the homey, family-run country bistros of France. The beautiful architecture of the restaurant reflects the union of New England and France, with rough wooden ceiling beams salvaged from a Connecticut barn presented in harmony with French tapestry florals. Cozy banquettes and buttercup walls provide warm surroundings while diners enjoy simple yet satisfyingly hearty meals, prepared from seasonally fresh local ingredients. The open kitchen-one of Boston's first-creates a lively, fun atmosphere and gives Chef Gordon Hamersley and his baseball-cap-adorned crew a chance to show off their skills and their love of cooking.
For the rest of Chef Gordon Hamersley's Feature
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This Week's "Foodservice Daily" Newsletter: Turkey. The Perfect Protein.
Date: February 20, 2006 - February 24, 2006
Guest Host: National Turkey Federation
Theme: Turkey. The Perfect Protein. - Monday: Turkey Tenderloins with Cilantro Coulis; Roasted Peppers Stuffed with Turkey Confit.
- Tuesday: Creamy Turkey Soup; Turkey Satay Salad with Mango and Mixed Greens.
- Wednesday: Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash; Donna Chriszt’s Roasted Turkey Reuben.
- Thursday: Pumpkin Seed Crusted Turkey Medallions; Thai Grilled Pizza.
- Friday: Turkey Scaloppine Portuguese-Style; Turkey and Spinach Salad in Parmesan Bowls.
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Become a Culinary Blogger Today's Recipe: Bacon Blue Cheese Puffs
Makes 32 appetizers
Ingredients: 8 slices bacon
6 ounces cream cheese, softened
1/2 cup Swiss cheese, shredded
2 tablespoons mayonnaise
2 tablespoons blue cheese, crumbled
20 (9" x 14") sheets Athens™ Twin Pack Fillo Dough
1/3 cup butter, melted
Preparation:
In a small skillet, fry bacon until crisp. Drain well and crumble. In a medium mixing bowl combine cream cheese, Swiss cheese, blue cheese, mayonnaise and bacon. Layer 5 sheet of fillo brushing each with melted butter. Cut into eight 3-inch squares. Repeat with remaining fillo. Fill each fillo square with 1 teaspoon of filling. Bring sides up towards center and pinch edges to seal. Brush with butter. Place on a cookie sheet and bake in preheated 375 degrees F oven for 20 to 25 minutes until golden brown. Serve warm.
Recipe from Athens Foods Sponsored by  |
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