1293 Washington St.
Newton, MA 02465
Michael Leviton is known for bringing high-quality sustainably sourced food to Bostonians. He is the head chef and co-owner of Lumière restaurant in Newton, an upscale, romantic restaurant with ethically sourced and health-conscious offerings. His passion is using hyper-local ingredients in unique and mouth-watering ways. Since 2000, when he opened Lumière, Michael Leviton has been continually recognized as one of the best chefs in the United States.
Michael Leviton’s Red Curry Steak Tartare
- 2 Tbsp curry paste
- 2 Tbsp fresh chopped lemongrass
- 2 Tbsp seasoned rice vinegar
- 1/2 tsp patis
- 1/4 cup canola oil
- 1 lb aged sirloin finely chopped
- 1 1/2-inch piece of ginger, peeled and minced
- 1 shallot, peeled and minced
- 1 Tbsp chopped Thai basil
- 1 Tbsp chopped peppermint leaves
- 1/2 cup fresh kaffir lime leafs (about 160)
- 6 Tbsp canola oil (for making the kaffir lime leaf oil)
- Kaffir Lime Leaf Oil: Put kaffir lime leaves and 6 Tbsp canola oil into blender until oil is flecked with the leaves. Transfer into a small bowl and cover. Leave for one day. Then, strain through a cheese cloth to remove solids, and set oil aside while preparing the next steps of the recipe.
- Red Curry Vinaigrette: Put curry paste, lemongrass, vinegar and patis into a blender until smooth. Keep the blender running and add the canola oil in slowly until smooth.
- Preparing the Steak: Put meat, shallots, ginger, basil and 6 Tbsp of the red curry vinaigrette into a large bowl and gently mix.
- Gently pack 1/4 of the steak tartare into a deep, 2.5-inch ring mold and set in the middle of a plate and remove from the mold. Repeat 3 times. Drizzle the lime oil on top and around each one.
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Boston Harbor Hotel
70 Rowes Wharf
Boston, MA 02110
Chef Bruce has been serving up unparalleled gourmet meals at Meritage on the Waterfront since 2002. He is also an expert at food and wine pairings with a New England flair. Under his command, the Meritage has become one of Boston’s Forbes Four Star Restaurants and is widely known as one of the best hotel chefs in America. Wine lovers, locavores and foodies will love eating at Meritage.
Classic New England Clam Chowder
- 2 Tbsp butter
- 2 celery stalks, trimmed, chopped small
- 1 large yellow onion, peeled, chopped small
- 1/2 cup dry white wine
- 1 1/2 cup clam juice
- 4 medium Yukon Gold potatoes, 1/4-inch cubes
- 2 cups heavy cream
- 2 cups chopped fresh clams
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 cup fresh chives, chopped
- Oyster crackers
- Melt butter in a large sauce pot over medium-low heat.
- Slowly sauté celery and onion until they soften, about 8 minutes, being careful not to let the onion color. Add wine.
- Raise heat. Simmer 5 minutes.
- Add clam juice, bring to a boil, cover the pan and then lower heat to a simmer.
- Add potatoes and cream and simmer until potatoes are tender and chowder thickens, about 25 minutes.
- Stir in clams and season with salt and pepper.
- Serve garnished with chives with crackers on side. Serves 8.
Related: Ask A Boston Chef
Cameron Bruns is the founder of BostonGreenBlog.com and co-author of Just Us Gals Boston. She lives in Boston’s North End, where her goal is to promote ethical, stylish, and sustainable lifestyle choices to all Boston residents. Her work can be found on Examiner.com.