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Home » Recipes » Special Features

THE ART OF FOOD

June 4, 2015 Updated January 28, 2019 by Lisa Goldfinger 4 Comments This post may contain affiliate links

The Art of Food

For the past 8 months I've been helping to plan an event called "The Art of Food."  Last Wednesday night (5/27) was the big night.  100 guests turned out at a beautiful private home in Newton, MA, to meet and mingle with four of Newton's star chefs and to enjoy an evening of food and wine and friends and neighbors.

Chef Michael Leviton serves guests at Newton's "Art of Food" event

Art of Food Guests

The event was part of The Newton Festival of the Arts.  The festival spanned the month of May and offered over 60 artsy events. The goal was to bring the community together to enjoy and celebrate our very own Newton artists, and at the same time to raise funds for Newton arts and cultural organizations and local food pantries.

Meeting the chefs was great! I have a thing for chefs - don't we all? They make us happy with their delicious food and drink, and the wonderful ambiances of their restaurants. Dining at great restaurants is one of my favorite things to do in life but I rarely get behind the scenes to meet the chefs that create all the magic.

Here are the chefs (alphabetically) and what they cooked for "The Art of Food":

Chef Jeff Fournier of 51 Lincoln and Waban Kitchen

Chef Jeff Fournier at Newton's Art of Food event

Serving: Spanish Mackerel Crudo with Olive Oil, Chilis, and Pea Puree.  

The crudo was spectacular - so fresh, and deliciously paired with creamy sweet pea puree, a thin slice of chili pepper for a perfect touch of heat and crunch, and a drizzle of olive oil and a sprinkle of salt to pull it all together. Jeff Fournier is a fine artist/painter in addition to being a chef.  His knowledge of color and composition definitely shows in his plating!

Mackerel Crudo by Chef Jeff Fournier

Chef Michael Leviton of Lumiere and Area Four

Chef Michael Leviton of Lumiere

Serving: Rye Berry, Fava Bean and Turnip Salad with Sumac Vinaigrette.  

Chef Leviton's Rye Berry salad tasted like spring: a bowl of chewy, nutty rye berries, bright seasonal vegetables - turnips, favas, radishes, asparagus -  with fresh herbs, olive oil and lemony sumac.  I loved every delicious, healthy bite!

Rye Berry Salad by Chef Leviton

Chef David Punch of Sycamore, right

Chef David Punch at Newton's Art of Food event

Serving: Southeast Asian Chicken Salad with Glass Noodles.  

Chef punch's salad was an explosion of flavor - some heat, some sweet, some tang, soft slippery noodles, crunchy vegetables and peanuts - lots of excitement in every bite!  I can't wait for Chef Punch's new East Asian soul food restaurant "Little Big Diner" coming soon to Newton!

Southeast Asian Chicken Salad by Chef Punch

Chef Paul Turano of Cook Restaurant, center

chef Paul Turano, center

Serving: Roasted Duck Breast, Duck-Filled Ravioli, Pea Vines and Ramp Butter.  

This dish was so luscious I could have eaten 10 of those little plates! I hope Chef Turano will put this on the menu at Cook!

Roast Duck and Duck Ravioli by Chef Turano

After dinner there was an informal forum with the chefs out by the pool.

by the pool - art of food

Our event chair, Denise Swidey, threw some questions out and the Chefs passed around the mic.

The more heavy topics were about art and allergies: Most of the chefs expressed that what they do doesn't have much to do with art - they said that being a chef is better described as a craft that requires technique and consistency. Chef Fournier was the only one who said that color, composition and negative space come into play with his food presentation. All four chefs agreed that the biggest challenge they face on a regular basis is accommodating people's allergies and intolerances - one person with an allergy can mean a total stand-still in a busy kitchen.

Chefs' panel

Lots of laughs as some charming personal stories emerged - Paul Turano wanted to be a chef from the time he was 5; David Punch related memories of his mom's rotten baked scrod as his inspiration for starting to cook in high school; Michael Leviton's first serious meal he made was Thanksgiving, including a very memorable cranberry maple pear pie; Jeff Fournier would have also been happy being a famous painter....

chefs talk

It was a fun night and by all measures a great success.  Here's my amazing committee plus our hostess, in the middle.

Art of Food Committee

I'm happy to have this post as a memento of a great event.  I hope you enjoyed it too.

 

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Filed Under: Special Features

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  1. Barb Kenslea

    June 04, 2015 at 9:51 pm

    Lisa, this looks like it was a fabulous fun event! I'm sorry we weren't able to be a part of the event this year, but will definitely plan on it for next year. Congratulations to you and your committee! Well done!

    Reply
    • Lisa Goldfinger

      June 07, 2015 at 6:20 am

      Thanks Barb. It was a great night - it would have been even better if you and Matt were there. 🙂

      Reply
  2. Steven Gubb

    June 04, 2015 at 4:06 pm

    As a Newton resident, and owner of Gubba Gold Rum and Gubba Silver Rum, I am so sorry not to have known about this event. I would have loved to have been able to participate with you. Perhaps there will be other opportunities to do so.

    Best Regards,

    Steven Gubb
    Gubba Rum

    Reply
    • Lisa Goldfinger

      June 04, 2015 at 8:59 pm

      I'm so sorry you missed it! I'm sure there will be many other great Newton foodie events that you can participate in!

      Reply

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