The MFA Guest Chef Series kick-off dinner is one of my favorite events! I love it not only because the food is always so delicious, but also the Bravo Restaurant space inside the Museum of Fine Arts is gorgeous. This was my second time attending the guest chef dinner, and it was equally as amazing as the first. This time the Guest Chef was Jasper White (of Summer Shack), and he debuted an exquisite, spring-inspired menu in collaboration with MFA Executive Chef Brian Flagg.
The night started off with a cocktail reception paired with delicious South Bay Blonde Oysters with caviar. Then, we continued with three delicious courses – Gingered Lobster Consommé, Pan Roasted Sea Bass “Chambertin,” and a Mixed Grill of American Lamb Chop and Sausage. We finished the night with a Griddled Lemon Butter Cake for dessert. Check out my photos!
Gingered Lobster Consommé
with Lobster Dumplings
Pan Roasted Sea Bass “Chambertin”
with Periwinkles, Sweet Peas, Pearl Onions, and Morels
Mixed Grill of American Lamb Chop and Sausage
with Warm Salad of Asparagus, Artichokes, and New Potatoes
Griddled Lemon Butter Cake
with Strawberries, Lemon Curd, and Whipped Cream
From now until May, Guest Chef Jasper White's three course prix-fixe will be available at Bravo Restaurant. Check it out!
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