Sometimes we get to do really cool things because of this little o’l blog . As many of you know, we launched our Food page a year and half ago and never did I think you would all love what we eat but you do and the page has been very successful so thank you! I had the exciting opportunity a few weeks ago to attend a dinner at the popular restaurant Deuxave located in the historic and trendy part of the Back Bay in Boston. The dinner which was sponsored by Hood® Cream, was so much fun and I was thrilled to try out the restaurant. We have partnered with Hood for the remainder of the year and we will be sharing some exciting stuff with all of you. Not only did I get to have a spectacular dinner at Deuxave, I met the Hood® Cream executive team, a fabulous group of bloggers and chef/owner, Chef Chris Coombs. Can I just tell you, he is amazing! Super funny, chatty and really loves what he does. Lets just say, I haven’t eaten that well in a long time! I am sure many of you are familiar with HP Hood. They are one of the largest branded dairy operators in the United States and is the number one dairy brand in New England. Chef Chris Coombs whipped up an amazing 5 course meal using Hood Cream in each of of the recipes. If you are not familiar with Deuxave, it’s an upscale chic restaurant that incorporates a cosmopolitan and culturally sophisticated appearance yet is comfortable and cozy. This is a great date night spot or place to meet up with friends if you are ever in the Boston area.
The first course started off with Crab Imperial. Even if you don’t like crab, you will like this. -ha. The thin pastry layer filled with crab meat melts in your mouth and is absolutely delicious.
The second course, Local Lobster in Cream Sauce with Celeriac. I am a huge lobster fan and this sauce was to die for. Cream sauce sometimes is too heavy for me but this was just right. Creamy but not overly heavy.
The food presentation was beyond expectations.
The third course, Macaroni Quattro Formmagio was like no other Mac-N-Cheese that I have ever had. Seriously, this macaroni was out of this world and I loved the white cream sauce. Sometimes macaroni and cheese can upset my stomach but this was perfect. A light cream base that kept you wanting more.
The fourth course, yes I am stuffed at this point, was Herb and Pistachio Crusted Lamb Rack with Escarole and White Beans. It was so pretty I didn’t want to eat it. I never seem to be able to cook lamb properly but after having this dish, I am encouraged to try again. The herb and pistachio flavor was the perfect addition to the lamb rack.
The fifth course and my total weakness in life, Sticky Toffee Pudding. I have tried many gourmet puddings and this by far exceeded any that I have tried. I mean, look at it. It’s amazing!
So I pretty much died and went to heaven after this dinner. Here is a fun picture of all of us bloggers along with Chef Chris Coombs.
A few of the things that struck me about the restaurant were the attention to detail, trendy style and gorgeous dark rich wood throughout. The large oversized windows allow you to feel like you are outdoors and if you visit during the warmer months, you can even sit outside right on Commonwealth Avenue. The bar area is cozy and super stylish and I must say, everyone was so friendly. What were my favorite dishes? Everything was amazing but I would say the lobster and pudding were my favorites :).
Stay tuned as I will be sharing a recipe I plan to re-create from Hood Cream’s eCookbook, “Chef Creations Inspired by Hood Cream.” The brand is launching their second edition this month, featuring the delicious recipes above as part of their “Soiree for the Season” tasting menu. The first edition is available now at Hood.com/eCookbook as well as iBooks and Kobo.com. I also plan to create my very own recipe using Hood Cream, the highest quality cream trusted by professional and at-home chefs, like Chris Coombs and myself! I can’t wait to share them with you!
Disclosure: This post was sponsored by Hood® Cream as well as they provided me with the images. All opinions and words are 100% my own.