Thanks to the support of all of you, Eat Boutique has morphed and grown a lot over the last year. Three thousand people have attended our Markets for small batch indie food – and if you saw me at the 2012 Holiday Market, you must have seen the pure awe in my eyes as you all just piled into the space – just lovely to be able to speak to so many of you!
Besides Markets and adding tons of new items to our online shop, we also did a private event last Fall that I’m only now getting to share with you. (Where does the time go!?!)
For the last several years, the Institute of Contemporary Art (ICA) in Boston hosts a Wine Auction Dinner each Fall. Typically, some pretty amazing chefs – like Barbara Lynch (No. 9 Park, Sportello, The Butcher Shop) and Ana Sortun (Oleana, Sofra) – cook for 200+ guests. This year, the ICA invited some new folks.
Brasstacks, a collective of young hospitality professionals who host pop-up suppers around Boston, created the most amazing meal and — drumroll, please — Eat Boutique curated the line up of participating food and drink makers! Crazy amazing, right?!
We were thrilled to participate and even more pleased to share small batch food love with the artsy crowd. I hope you enjoy a peek inside the menu and the event via these pretty photos taken by Rob Strong. A huge thank you goes out to Marc and Matt from Brasstacks for working with me and crafting such an incredible menu! The biggest thanks for all goes to each of the food and drink makers who graciously participated in the event – thank you! xox!
Institute of Contemporary Art Wine Auction Dinner
Friday, October 19, 2012
Roasted Baby Potatoes, Straciatella, Salt Pork, Chives (using Fiori di Nonno Straciatella)
Baked Crabapple, Chicken Liver, Boiled Cider, Poppy Seed (using Morris Kitchen Spiced Apple Cider)
Johnnycake Blini, Finnan Haddie, Caviar, Watercress (using Nitty Gritty Grain Company Cornmeal)
Red Flannel Hash, Pickled Beet, Anchovy, Lemon (using Maitland Mountain Farm Pickles)
Raw Brussel Sprouts, Rye, Pickled Cranberry, Piermont (using Castleton Rye Crackers)
Marlborough Pie, Roxbury Russet, Hard Cider, Black Walnut (using Bantam Cider)
Goat Milk Caramel Pudding, Brown Butter, Bartlett Pear, Star Anise (using Fat Toad Farm Goat Milk Caramel)
Brown Bread Brewis and Chocolate, Pickled Cherries, Smoked Sea Salt, Rum (using Salt Trader Cherrywood Smoked Sea Salt)
E.H. Chocolatiers Assorted Hand-Crafted Chocolates
Red Winter Wheat, White Chocolate, and Cranberry Cookies (using Nitty Gritty Grain Company Red Winter Wheat)
Steamed Gingerbread, Caramel Ice Cream, Barley, Almonds (using Batch Ice Cream)
Salmagundi of Scallop and Kohlrahbi, Annas Rennet, Buckwheat, Pig Ear
Grassfed Lamb Saddle, Rutabaga, Anchovy, Molasses
All photos appear courtesy of photographer Rob Strong © 2012 Rob Strong.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop.
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