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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

West Coast Wines in Wellesley
On Tuesday, May 14th Ming Tsai’s flagship restaurant plays host to the wines of Pahlmeyer.

Boston Bites Back
Chefs Ken Oringer and Ming Tsai team up – with 98 of their closest chefly friends – for Boston Bites Back, an ...

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

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napoleon

by Pastry Chef Michele Fadden

  • food
  • chef
  • info
Strawberry rhubarb napoleon with lemongrass pastry cream, strawberry gelato and fresh strawberry salad
 
 
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.
Ancho chile
1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
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.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Wonton
1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.