A Marriage of Southern Italian and Peruvian Cuisine to be Featured in the Dine Boston Visiting Chef Program at the AIRMALL(R) at Boston's Logan International Airport (BOS)
Chef Jose Duarte of Taranta Restaurant to Serve Delectable Dishes at Dine Boston in Terminal E Landside Beginning Wednesday, May 5, 2010
BOSTON, April 26 /PRNewswire/ -- A hybrid of the savory flavors from southern Italy and the unique fare of Peru are coming to the AIRMALL® at Boston Logan International Airport (BOS). BAA Boston, developer and manager of the AIRMALL® at BOS, and Dine Boston are pleased to welcome Jose Duarte, chef and owner of Taranta Restaurant, as the latest headliner for the Dine Boston Visiting Chef Program. The program showcases New England chefs' specialties for a three-month period at the airport restaurant.
Dine Boston is conveniently located pre-security in the AIRMALL® in Terminal E, which means airport visitors and airline passengers alike can sample the delicious fare created by Chef Duarte.
"Chef Jose Duarte has created a spin-off of traditional southern Italian and Peruvian cuisine with tastes that have certainly intrigued and appealed to restaurant goers in the Boston area," said Mike Caro, vice president of development for BAA Boston. "BAA Boston and Dine Boston are pleased to introduce his dishes to the traveling passengers through the Dine Boston Visiting Chef Program."
A native of Peru, Duarte opened Taranta Restaurant in 2000, and was awarded with "Boston's most gracious host" by Stuff magazine in 2006 and 2007. Taranta Restaurant, located in Boston's historic North End, is a marriage between Southern Italian and Peruvian cuisine that uses unique Peruvian ingredients. A leader in the green movement in regard to sustainability and green business, Duarte received the Green Business Award from the City of Boston in 2008.
At Dine Boston, Chef Duarte's menu includes pan roasted mussels and an organic baby arugula salad; Cassava Root Gnocchi with a Peruvian Style slow braised "Chica de Jora" green lamb ragu with spicy shaved parmesan; Macadamia crusted Atlantic Salmon fillet over herbed risotto cake, Peruvian Asparagus and a Pisco-Sicilian Blood orange with an Organic Incan Golden berries sauce; and dessert consisting of guava and ricotta mini cannolis with pistachio brittle.
The Dine Boston Visiting Chef Program, founded by Dine Boston, enables renowned New England chefs to "moonlight" at the restaurant and create a special menu for visitors. Past chefs featured in the Dine Boston Visiting Chef Program include Camilo Diaz and Sari Abul-Jubein from Casablanca; Chris Douglass from ICARUS; Erwin Ramos from Ole Mexican Grill; BJ Salazar of Sel de la Terre and Marisa Iocco from Spiga.
Source: http://www.prnewswire.com/news-releases/a-marriage-of-southern-italian-and-peruvian-cuisine-to-be-featured-in-the-dine-boston-visiting-chef-program-at-the-airmallr-at-bos-92102999.html
