A Taste of Boston, with a Side of Chicago

A waiter placed a flute of Pol Roger in my hand before I even stepped onto the elevator.

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It was a promising sign for the coming evening at the Taj Boston hotel.

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When I reached The Roof, it was already teeming with foodies savoring hors d’oeuvres before the James Beard Foundation‘s Taste America dinner.

I knew I’d be seated later with Chef Thai Dang of HaiSous Vietnamese Kitchen in Chicago, so I made a point to try his Goi Xoai > Young Mango, Marinated King Crab, Calamansi, and Vietnamese Herbs.

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I also enjoyed the Chipotle-Braised Beef Short Ribs with its bed of Golden Beet Polenta from the Taj’s own Chef Gurminder Gidda.

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I loved the creamy Kerrygold cheddar, aged with Irish whiskey. And I was delighted to discover a new cider, the sweet but light Somersby.

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The Prawn Dumplings with Lemongrass, Oyster Leaf, and Nasturtium in Tom Yum Broth by Chef Karen Akunowicz of Myers + Chang was light but richly flavored.

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