Even though Boston has literally hundreds of restaurants I know we all have our one favorite. It’s a restaurant that has landed a special place in your heart and is always your answer for a dinner out. Maybe it’s because of the sparkling wait staff, delicious entrees or knock-your-socks-off drinks, but no matter the reason we all have a favorite. The only problem with a favorite is that there is constantly a little voice in the back of your head saying “try new food!” and “go out somewhere different!” Well, even though we all know how hard it is to get rid of little-unwanted voices, there is a favorite restaurant that gives you the best of both worlds.
The Savant Project in Brigham Circle is a favorite of many and is in the business of chef-napping cooks from other restaurants, enslaving them in the kitchen and then giving them free reign to make whatever they want. So, what does that mean for you? It means that you can still go to your favorite restaurant and enjoy the culinary creativity of a chef from a different restaurant! The best part? It’s a monthly event and there is one coming up on March 31st so don’t miss out!
Loved by many, The Savant Project has a most inviting atmosphere with an amazing brass plated wall, vivid local art pieces and a trendy bar with large mirrors so you can scope out all the hotties in the place – overall a cozy but hip setting, perfect for Guest Chef Nights. On Tuesday, February 24 the local eatery had KO Prime and Toro’s chef, Curtis Tregoning, chained in the back preparing mouth-watering food to go with four different wines. Although his specialty is considered French American, Chef Tregoning created a unique and mind-blowing menu that went way beyond his area of expertise.
But the food wasn’t necessarily the best thing about the night. Chef Tregoning’s two main side-kicks (yes, even captives have side-kicks) Maureen Hautaniemi, Assistant GM of Savant, and Matthew Demers our Wine Host of the evening treated everyone as though we were all good friends, not just customers. So while Maureen kept the night running smoothly Matthew, hailing from Arborway Imports, literally blew us away with his knowledge about each wine and perfect pairing ability! And, boy, his ability to pair Chef Tregoning’s incredible dishes with the ideal wine was more than I could have ever wished for…
Salmon Tuna Mosaic with Citrus salad and Candied Almonds
Paired with Sauvette Sauvignon Blanc from Southern France
This was by far the best way to start the evening – the candied almonds and light dressing was a perfect complement for the flavorful salmon and tuna. At the same time, the Sauvignon Blanc woke you up with fruity and citrusy sensations and a crisp finish. After enjoying our first course I could tell from the sounds of approval around the table that the night was only beginning and we were in for quite a treat.
Vegetarian Miso Soup with Dumplings
Paired with Correggia Arneis from Areis, Piedmont Italy
So, the truth is that we were all very skeptical about the second course. Soup and wine?! It’s an extremely difficult pairing to undertake but Matt didn’t even blink an eye. Fresh, lively and definitely able to stand up to the flavorful wine, this match was definitely made in heaven. Both the wine and soup had great characteristics that retained their identity but the best part was that they played well together. The wine’s intense fruit flavors helped bring out the soup’s earthy tones and I don’t believe they would have been enjoyed as much apart. This was by far the hardest pairing and earned Matthew’s “Rock Star” title.
Braised Pork Shanks with Pickled Vegetable and White Beans
Paired with Domaine L’Ameillaud from Rhone, France
Okay, hold the phones… literally just stop everything because taking one bite of Chef Tregoning’s braised pork shanks will make you forget what you were saying and simply close your eyes. I’m serious – I was actually closing my eyes during the entrée because it was so good; except, of course, when I reached for my drink. Domaine L’Ameillaud is a full bodied wine with flavors of spice, cranberry and plum, and went down oh so smooth. The meal that won the award for best pairing of the night had everyone enjoying every single bite and even scraping their plates for one last taste.
Lemon Meringue Tart
Paired with La Morandina Moscato d’Asti from Piedmont, Italy
What’s a party without some bubbly and refreshing Asti? I say that’s no party at all! Well, Guest Chef Night proved to be quite the event – like I said, more than just a dinner – and what a way to seal the deal! An individual Lemon Meringue Tart that was creamy with a perfect tart-shell bed and white puffy clouds-of-goodness on top could not have asked for a better partner than Moscato d’Asti. A dessert in itself, Moscato d’Asti has a rich honeysuckle taste balanced with peach and apricot flavors. The amazing combination of a fun and flirty wine and lemony goodness helped wrap up a great night and give us all a sweet treat to remember.
Even though the night was particularly chilly the large velvety curtains helped keep the cold out but kept the conversation in, because by the end of the exciting evening no one could contain their good mood. Guest Chef Nights are more than just a dinner and food – it’s a night to let your hair down, meet new people, and party like it’s 1999 (okay… maybe it’s not that crazy, but it is a great time!). Either way, Chef Tregoning proved to be a mega badass and The Savant Project reminded us that you don’t have to go far to try something new and exciting!
We hope to see you at the next Guest Chef Night on March 31 when The Savant Project’s next hostage, Ian Grossman from Sel De la Terre, is going to overwhelm your senses and give you a night to remember… I promise you’re not going to want to miss out on another Guest Chef Night.
