December 6th - Science of Tapas

Olives for Tapas
Olives for Tapas

The Science of Tapas will celebrate the links between cooking and physical science, showing foodies and physicists how the same creative approach is vital in the kitchen and in the lab. We will focus on Spanish Tapas, a cuisine that has traditionally been associated with social interaction and the exchange of ideas. The Science of Tapas is an interactive lecture, cooking demonstration, and four-course dinner party that encourages scientists (and anyone else with a creative bent) to experiment in the kitchen. After a sold-out event in Philadelphia, the Science of Tapas will be in Boston on Thursday, December 6th at 8 pm.

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Saturday, December 8th - Cooking Class: Holiday Sides

Holiday Sides

Side dishes, an important part of any holiday meal, take center stage in this class. This delicious assortment of recipes has something for everyone and is certain to become part of your holiday tradition. Potential dishes include mashed sweet potatoes, kale, date, and almond salad, butternut squash gratin, and cranberry pear chutney.

2-4 pm

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Tuesday, January 8th - New Healthy Eats at 3 Scoops

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3 Scoops Boston salad
3 Scoops Boston salad

Free Eats: Soft Opening for New Healthy Menu at 3 Scoops

Join the team at 3 Scoops for a soft opening to launch their new menu of healthy quick-serve and to go salads, sandwiches, smoothies and fresh-pressed juices.

I teamed up with 3 Scoops to develop new menu items for their guests looking for fresh, healthy food and drinks.

On Tuesday, January 8th from 8 - 10 pm, 3 Scoops will be open to the public with a free salad and pasta bar, as well as desserts, smoothies and juices.

Read more about the event at: www.3scoopsboston.com

Here is a preview of the upcoming menu:

3 Scoops Boston Fall Menu
3 Scoops Boston Fall Menu
3 Scoops Boston Menu
3 Scoops Boston Menu

The Meadow PDX

We couldn’t make a trip out to Portland, Oregon without stopping at The Meadow, Mark Bitterman’s artisanal salt shop. Along with salts sourced globally and custom-made in house, flowers, chocolates, bitters, and salt accessories line the walls and cover vintage tables.

10 Greek Street

We visited several pop up and unconventional restaurant veterans in London, including the folks from Duck Soup and Pitt Cue Co. At 10 Greek Street in Soho, we chatted with co-owner Cameron Emirali, formerly of The Wapping Project, a restaurant/art space in a former power station from the 1890s. We sat on the counter overlooking the kitchen area while he gamely made us vegan and vegetarian options not on the menu.

London Markets

When I am traveling, markets are my first stop for fresh, local ingredients and interesting décor.

Portobello Road in London is best known for antiques (and perhaps Bedknobs and Broomsticks), but also offers a sizable food market at the end of the row. So, once you are worn out pawing through china, travel cases, and antique sporting goods, hit the food market for sweet and savory treats.

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Coconut Vegan Ice Cream

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coconut vegan ice cream
coconut vegan ice cream

This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve. 

ingredients

  • 3 1/2 cups coconut milk, divided
  • 2 tablespoons arrowroot powder
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 3/4 cup shredded coconut

directions

In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside. Mix remaining 3 1/4 cups coconut milk in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Stir in vanilla and coconut extracts.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to you ice cream maker's instructions. In the last few minutes of churning, add shredded coconut.

Boston Sexiest!

Wheeler del Torro Boston Sexiest Photo
Wheeler del Torro Boston Sexiest Photo

Thanks Stuff Magazine and congrats to the other winners of Boston's Sexiest. Read the full article here.

WHEELER DEL TORROChef

Del Torro makes us melt. He’s the suave chef behind the vegan offerings at Brighton ice creamery 3 Scoops, as well as the creator of an alcoholic “Black Label” line of flavors inspired by his love of nightlife. (Crushing yet?) He gives cooking demos around the world, but we’re really smitten by his recent flurry of local pop-up restaurants, from February’s Fillet of Soul, featuring vegan soul food, to last month’s Barrio, an Afro-Cuban street-food venture. Next up: another Barrio installment, plus the opening of an underground French café in Brighton. Ooh la la.

Is being a chef a sexy profession? Of course! It’s the sexiest job, except maybe salsa instructor. Chefs work with their hands, meet and work with different types of people, and share their passion with their guests in a way that can be viscerally enjoyed.

Is veganism sexy? Over the years, I’ve gotten more involved in promoting green business and lifestyles. Conservation of resources is sexy, right? From a mental and physical perspective, I felt refreshed when I adopted a vegan diet — more active and lighter. I tell some of my more mature clients to skip the blue pill and adopt an invigorating vegan lifestyle instead.

What’s your coolest nightlife memory? Celebrating with Prince, December 31, 1999, at the MGM in Vegas.

What’s the sexiest place you’ve ever traveled? Around the world, the sexiest spot is first class on any international flight. The Champagne is flowing, and you have a minimum of six hours of nonstop flirting.

If your style of sex appeal were an ice cream flavor, what would it be? Dom Pérignon Vintage Sorbet.