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The Basics: Blue Ginger restaurant information

Blue Ginger

583 Washington St.
Wellesley, MA 02482
781-283-5790

Blue Ginger restaurant information
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Since opening its doors in 1998, Blue Ginger has been impressing diners from Boston and beyond with its harmonious combination of East and West. Designed by Ming and Polly Tsai in conjunction with a Feng Shui Master, the restaurant features an open kitchen, warm cherry woodwork, Italian granite floors and a soothing water sculpture. Diners can enjoy the theater of the open kitchen or focus purely on the innovative and East-West cuisine, which has earned Blue Ginger high praise from the Boston Globe, Esquire, Boston Magazine and the James Beard Foundation, which named Tsai 2002’s Best Chef Northeast.

News and Events at Blue Ginger restaurant

Wine Time with Boston Wine Expo
Saturday, February 14th and Sunday, February 15th is a weekend for lovers—wine-lovers, that is—with the return of Boston ...

Bubbly at Blue Ginger
One of the most recognizable Champagne houses in the world, Louis Roederer, comes to Blue Ginger on Tuesday, December 9th ...

Knights Bridge Wines in Wellesley
On Tuesday, October 14th, Ming Tsai’s Blue Ginger is hosting a wine dinner showcasing recent vintages from Knights Bridge ...

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583 Washington St., Wellesley, MA 02482
781-283-5790
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by Pastry Chef Michele Fadden

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Charcuterie
1. noun The French term for delicatessen-style items.
Chayote
1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Udon
1. noun A thick Japanese noodle.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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