Le Chapitre d'Éte at Sam's August 2014


Le Chapitre d'Éte Sam's1 copy2 copy3 copy4 copy5 Heirloom Tomato copy6 Edamame Hummus copy7 Grilled Peach copy8 Baked Haloumi copy9 Smoked Fish Plate copy10 Mixed Grill copy11Herbed Chicken copy12 Sunset13 Sloop14 Valiant15 Nantucket at sunset16 Sailboat & Airport17 Hull Ferry

Organic is hot, farm to table is hot, August in Boston is hot and Sam’s on the waterfront is a hot spot!  Over two lovely August nights Boston members enjoyed perfect weather on the outside dining deck of Sam’s overlooking our historic harbor.  The dining treasures of Boston’s newly vibrant Seaport District include more than just tea these days. Outposts of national and local celbrity chef’s stand shoulder to shoulder yet such a wide range of superb restaurant choices Sam’s stand out. Above Loius’, one of the most stylish clothiers in town, the lovely and talented restauranteur Este Parsons with Chef Asia Mei created this super popular modern, hip venue.  This stylish second floor waterfront destination with floor-to-ceiling windows is a favorite Boston Chaine Officers’ destination for cocktails and delicious upscale modern dining. Reflecting Chef Mei’s talent and passion, the menu features classic dishes with clever, modern twists and an emphasis on produce from local farms and purveryors.

Boston’s more casual dinners are titled “Petîte Chaîne” events, so business casual to hawaiian shirts are welcome, so  this evening at this sleek, elegant, seaside local was a jacket off affair. Ribbons for photos only……please!

On arrival we enjoyed a sparking Louis de Grenelle “Corail” Rose NV Loire with a traditional shellfish tower featuring local oysters, clams and lobster. Reflecting the casual relaxed nature of the eveing attendee ordered several courses from Chef Mai’s menu featuring starters such as the spectacular chilled beet soup with dill crème fraiche and cucumber, heirloom tomato salad with watermelon, riccotta salata & basil, edamame hummus with miso, chili oil, cucumbers and papadums, grilled peach with ricotta, fennel, prosciutto and fennel pollen, baked halloumi with charred green garlic, apricots and toasted pine nuts, house-made cured & smoked fish featuring salmon gravlax, smoked bluefish pate, pickled mushrooms and grilled bread. The entrees featured their mixed grill with calmiari, Andouille sausage, red bliss potatos and corn salad, shisito marinated swordfish with brown rice, grapes, mint and watercress, herb roasted chicken with tabbouleh, broccolini and citrus aioli and a grilled sirloin with arugula, smoked pee wee potatoes and a sorrel-shallot aioli. In keeping with the casual theme the Prinz von Hessen “Royal” Reisling Kabinet 2012 and Ramirez de la Piscina Rioja Reserva 2007 were the wine choices pletifully offered.

A wonderful night of dining al fresco with good friends celebrating life!

 

Vive la Chaine! 


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