Take a look into the city’s culinary future at No.9 Park’s Boston 2012 Dinner on Monday, May 5th. Read more

For the last cooking tutorial of the spring season at Radius, chef Patrick Connolly turns his attention to non-meat-eaters, with a vegetarian class scheduled for Saturday, April 19th. Read more

Join some of your favorite chefs and restaurants in the fight against neurofibromatosis, a genetic disorder of the nervous system, at the annual Table for Ten benefit, now in its ninth year. Read more

In celebration of twenty productive years dedicated to ending hunger, Taste of the Nation returns to the Hynes Convention Center on Thursday, April 10th with its biggest and best roster of restaurants ever. Read more

Congratulations to this year’s nominees for James Beard Foundation Awards, especially local favorites Michael Leviton of Lumière, Marc Orfaly of Pigalle and Patrick Connolly of Radius who are nominated in the Best Chef Northeast category with Mainers Mark Gaier and Clark Frasier of Ogunquit’s Arrows and Rob Evans of Hugo’s in Portland. Read more

Chef Patrick Connolly gets back to basics on Saturday, March 22nd, sharing all of his culinary-school-acquired fundamentals at the next Radius cooking class. Read more

Celebrating his recent partnership with Wisconsin Cheese and the Wisconsin Milk Marketing Board, chef Jamie Bissonnette gets a few of his fellow cheese enthusiasts together for an all out cheese fest at KO Prime on Monday, March 24th. Read more

Enlisting the help of nearly fifty Boston area restaurants, Community Servings throws its 16th annual LifeSavor benefit on Thursday, March 27th. Read more

Forsake green beer and plastic leprechaun hats this St. Read more

Just because they run one of the most celebrated fine dining restaurants in the city, doesn’t mean the folks at Radius don’t appreciate quality pub grub. Read more

On Monday, February 25th, in honor of Pigalle’s seventh anniversary, chef-owner Marc Orfaly pulls in culinary cohorts from near and far for an eight-course birthday celebration. Read more