Chefs in Shorts Highlights

Last Friday, after a morning of pouring rain and chilly temperatures, the sun came out blazing just in time for Chefs in Shorts, an event benefitting Future Chefs. Future Chefs prepares urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field and supports them in developing a broad base of transferable skills as they transition into the working world.

The event was held at the Seaport Hotel and World Trade Center, outside with beautiful views of Boston. The sun definitely came out just for them! I attended the event as Lin’s date, and we arrived just in time for a photo of the chefs in shorts!

This was my first time at Chefs in Sorts, and I loved it. The event was laid out along the long outdoor space at the Seaport with some of the food and beverage and empty cocktail tables in the covered outdoor area. We definitely appreciated being able to take shelter from the sun and the crowds to put down our food and drinks. We never had a hard time finding a table, which was very nice.

There was so.much.food. Some of the plates, like this gyro. This alone would have made for a good dinner!

Flour Bakery was offering up a flatbread pizza that was sweet and savory and so full of fresh ingredients.

Aragosta’s oyster and Bloody Caesar shot was one of my favorites of the night, and the brininess went perfectly with a sample of Chardonnay I was sipping.

A pickle, tomato, and lemon added to the flavor as well as the fun presentation.

A few of the restaurants offered dishes with octopus; these plates from Cinquecento featured a hearty portion with chickpeas.

Union Bar & Grille were doing a summery shrimp on the barbie, topped with fresh barbecued pineapple. Yum.

Event host, the Seaport Hotel, had an impressive display that included fresh honey along with beef, lamb, and pork ribs.

  A Harpoon summer beer with a plate of sticky, tender ribs brought out the flavors of the season.

Chef Paul Wahlberg from Alma Nove and Wahlburgers was serving up grilled salmon.

ArtBar also had grilled octopus; it was tender and lemony and definitely one of my favorite bites of the event

Chefs in Shorts brought together a star-studded lineup of chefs and restaurants and made for a delicious way to spend an evening for a wonderful cause. Future Chefs is doing great work in the community, and I hope to have the opportunity to support them going forward.