What to Eat at Operation Frontline

Andy Husbands
Andy Husbands Photo: Fox

Operation Frontline will celebrate its thirteenth anniversary at Tremont 647 on April 12. The event, which benefits hunger organization Share Our Strength, will bring together seven top chefs from Boston and beyond for an intense five-course dinner, complete with wine pairings. We’ve got a peek at the menu below. Tickets are $125 and may be reserved by calling Tremont 647.

Passed appetizers
Izzy Sarto - Tremont 647
Moët & Chandon Rosé Impérial

1st Course
Andy Husbands - Tremont 647
Island Creek oyster
green apples & chorizo, sage mignonette
Schwarzbock Gruner Veltliner

2nd Course
Jay Silva - Bambara
Crispy smoked duck breast
parsnip puree & sour cherry glaze
Cono Sur Single Vineyard “Vision” Pinot Noir

3rd Course
Josh Ziskin - La Morra
Soft shell crab carbonara
fresh chili & chive
Chalk Hill Chardonnay

4th Course
Chris Wyman - Oceana, NYC
N.E. Cod with fingerling potatoes, linguica,
red mustard greens & manila clams
Cakebread Chardonnay

5th Course
Gordon Hamersley - Hamersley’s Bistro
Cinnamon braised short-rib
spring-dug parsnips & horseradish aioli
JLohr Paso Robles Petite Sirah

Mindy Segal - Hot Chocolate, Chicago
Chocolate & coffee Cocoa nib cream pie liquid caramel center
Joanne Chang - Flour, Myers + Change
Pineapple upside down cake
ginger coconut ice cream
Coole Swan
Kat Craddock, Tremont 647
Bags of cookies
What to Eat at Operation Frontline