Newton Chefs Show Culinary Strength at Boston Bites Back

On an unexpectedly beautiful night at Fenway Park, 100 of the Boston area’s best-known and most loved chefs and restaurateurs gathered at Boston Bites Back to raise money for One Fund Boston, the charity set up to provide aid to victims (and their families) of the Boston Marathon bombings. 

Of course, a few of Newton’s own “celebrichefs” made the scene.

Representing New England Soup Factory, Paul Brophy and Marjorie Druker provided a beautiful Minestrone Verde comprised of a plethora of vegetables, ditalini pasta, fresh basil and Parmesan cheese in a vegetarian stock. The soul-warming cup of deliciousness was topped with a crostini and a drizzle of extra virgin olive oil.

Chef Michael Leviton of Lumiere (and Area Four) was there with Newton-raised business partner Michael Krupp and Area Four baker extraordinaire Katie Kimble The James Beard Award-nominated chef was serving a lamb pave with a ramp puree and a pickled ramp remoulade. The dish was so popular that long lines snaked into the concourse where the chefs’ booths were set up. Before long, Chef Leviton and company had sold out.

Blue Ribbon BBQ was also in the house, treating attendees to their award-winning pulled pork sandwich (slider version). Topped with their creamy cole slaw to offset the spicy bite of their tasty barbecue sauce, these savory mouthfuls were complemented by an entire barrel of fixins’ set up nearby (just like at the Blue Ribbon BBQ trailer). Chef/owner Geoff Janowski was clearly in the festive spirit of the evening, joking with patrons and showing off his skill with the enormous cleaver he uses to slice up the pork.

If smiling faces were any indication, the event was a huge success. Organizer Chef Ken Oringer stated that they had sold over 4,000 tickets at the $200 price point and many more at the more-recently-announced $100 level (for a shorter period of admission to the event). VIP tickets were also available for $1,000 apiece and included access to a designated area, additional beverage offerings and a special menu overseen by Oringer and co-organizer Chef Ming Tsai.

There were also funds raised through the sale of a poster of the famous “sneakers” image, created for a Boston Magazine cover using the running shoes of the participants in the April 15, 2013 marathon. Baseball caps with the event logo were for sale in the Right Field Shop and, with only 500 available, patrons were snapping them up by the handful.

The financial goal of the evening, according to the event website, was to raise $1 million for One Fund Boston. As the proceeds from the event and related auction (which is still ongoing) are tallied in the coming days, it is likely this landmark will be met.

However there is no question that the less tangible goal of bringing together the community in a mutual show of support for our city and love of good food was met and exceeded.