ATTENTION - BOSTON FOOD FAN HAS MOVED

This blog hosted here on Blogger has worked well for a while, but I've moved the Boston Food Fan site to BOSTON FOOD FAN dot com so that it's a cleaner and clearer destination for Boston foodies.

Please adjust your bookmarks.

Thanks!

Jeff

Brasserie Jo Boston - Media Dinner

When you walk up to Brasserie Jo - at the Colonnade Hotel in Boston’s Back Bay - you’re likely not expecting the classic brasserie because the facade of the hotel is standard concrete in a grid pattern. As senior management explained, many people are surprised by what they get when they come through the door.

So, what do you get at Brasserie Jo? Have you been to Paris? That’s pretty much in a nutshell. Walk in the door and you can speak French to the person at the host stand to start your experience. Then, looking at the standard menu items like the amazing sandwiches and dishes can make even the most stoic person swoon.

In fact, on more than one occasion the other night I heard diners say the food was so good they wanted to weep for joy. It's a gem in the midst of an unassuming block across from the Prudential Center Building. And I recommend you visit soon.

Menu and descriptions are BELOW the photos...

But isn't that putting the cart before the charcuterie? It is. What occurred the other night was the Brasserie Jo Media Dinner where 25+ local newspaper folks and bloggers were invited to try out the menu and taste mini martinis. Here's how it went...

First, the menu - 

First CoursePan Seared Diver ScallopVanilla Beurre Monte, Butternut Squash, Confit FennelWine Pairing: Francois Villard Viogner 

Second CourseFrisee SaladPoached Quail Egg, Brioche, Banyuls Glazed LardonWine Pairing: Louis Boillot Cremant de Bourgogne Rose 

Third CourseSablefishSaffron Fumet, Mussels, Pommes BoulangereWine Pairing: Domaine Ferret Pouilly-Fuisse 

Fourth CourseBeef Tenderloin En CrouteWild Mushroom, Parsnip Fondant Potato, Mustard Greens, Thyme JusWine Pairing: Chateau Greysac 

Cheese Course
Bleu d’Auvergne Pot de CremeTomato Marmalade, PearWine Pairing: Pierre Sparr Riesling 

Dessert
Caramelized Pumpkin TartSalted Caramel Ice Cream, Almond BrittleWine Pairing: Renwood Orange Muscat

Add to that some energetic chatter; martinis that tasted like blueberries, carrots, cucumbers and apples; new friendships; and Chef Nick fawning over each dish as a proud father would do with a newborn; and you get the full measure of the evening.

Take a look at some of the photos. Read some of the dish descriptions. Then take my advice from paragraph three and visit soon if you've never been. You'll be pleasantly rewarded.