Forsyth, the independent oral hygiene research institute in Cambridge, pulls together a top notch roster of chefs for its annual fundraiser, A Taste & A Toast. On Thursday, June 1st, cookers from spots like Bambara, EVOO, MIDA, Season to Taste, North 26, Taranta, Row 34, Smoke Shop and Trade will be convening at the Forsyth Institute, to help raise funds for this important field of study (good teeth make for much easier eating, after all). The event begins at 4:30pm with a VIP lecture from former Surgeon General Dr. David Satcher followed by a reception at 5:30pm. Have a look at some of the morsels into which you can sink your pearly whites (below) then click here for ticket and sponsorship options.
Bambara Kitchen & Bar (Chef David Bazirgan) – Stout Braised Pork Belly
EVOO (Chef Peter McCarthy) – Strawberry Gazpacho
MIDA (Chef Douglass Williams) – Creamsicle Sorbetto
North 26 (Chef Julia Brant) – Seared Duck Breast on Toasted Brioche with Hazelnut Gremolata and Blackberry Gastrique
Season to Taste Catering (Chefs Robert Harris & John Hendron) – Striped Bass and Sky8 Farms Shrimp Ceviche on an Asparagus and Pea Soup
Row 34 (Chefs Jeremy Sewall & John Turbolino)- Ceviche
Taranta (Chef Jose Duarte) – Spring Quinoa Salad
The Smoke Shop BBQ (Chef Andy Husbands) – 1stPlace Brisket with Sweet Sauce and Corn Bread
Trade (Chefs Jody Adams & Ashley Santos) –Harissa Braised Lamb Shoulder with Garlic Yogurt, Dukkah, and Spring Vegetables
