The Morning After: Chefs In Shorts

The spirit of the summer season was definitely shining brightly at Friday night’s Chefs in Shorts event at the Seaport Hotel. A benefit for the Greater Boston Food Bank, chefs from across the city gathered to fire up their grills in the name of charity. In keeping with the relaxed spirit of a summer night, we took the opportunity to ask chefs about their own favorite summer dishes. Check after the jump to see who gorges on tomatoes and which chefs look forward to summer seafood.

Eric Swartz, Davio’s
“Hot roasted clams and French fries.”

Mark Sapienza, BOND
“Just freshly made pesto.”

Brendon Bashford, Sensing
“Barbecue! And fresh tomatoes.”

Mark Porcaro, Top of the Hub
“Fresh tomatoes.”

Brian Anderson, Sauciety
“Fried scallops.”

Corey Johnson, flour bakery + cafe
“Grilled lamb kebabs.”

Stefan Jarusch, Oak Room
“An heirloom tomato salad. Slightly roasted, with a balsamic dressing and goat cheese.”

Chris Douglass, Icarus
“Fresh strawberries.”

Joseph Brenner, Olives
“Baby back ribs.”

Rodney Murillo, Avila
“Caprese salad.”

Wioletta Zywnia, Da Vinci
“Fava beans.”

Evan Percoco, BOKX 109 American Prime
“Grilled corn on the cob. And fresh canteloupe!”

Rachel Klein, Aura

Brian Poe, Poe’s Kitchen at the Rattlesnake

[Photos: Megan Johnson]


The Morning After: Chefs In Shorts