Boston's Ultimate Tastemakers
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Beyond our celebrity chefs, Boston has a slew of men and women shaping the local food and drink scene—writing about it, editing it, creating and growing it. Here, some of our coolest culinary stars weigh in on all things edible and potable (or not).
On-air personality and executive producer for TV Diner at New England Cable News, host of Comcast Newsmakers, and the Daily Candy correspondent for NECN’s The Morning Show
Recipe for success: Beyond family support and workplace mentors, my BlackBerry Bold is never more than an inch from me.
Next big thing: One-stop shopping, like the new Legal Harborside, where you’ve got your market [for fresh fish and prepared foods], your roof-deck bar and a fine-dining restaurant.
How to track a trend: I read The Boston Globe, The New York Times, Chowhound, Twitter—these social networking sites are driving the industry!
Favorite Boston bites: Chicken shawarma Greek salad from Cafe Jaffa, with the chicken well done and topped with their amazing Greek dressing.
Greatest culinary adventure: Without a doubt, Peru. It’s a magical place. The ceviches had this freshness that we don’t experience here. There were peppers like I’ve never had before, potatoes of all kinds, easily over 100 types, and about 30 varieties of corn.
Won't order: Zucchini—there’s something about the texture that I can’t wrap my taste buds around.
Always hungry for: My mother’s tuna casserole and noodle pudding, a family recipe done with corn flakes on top. I can eat it hot, cold or burnt.
A self-described “apple geek,” she’s author of The Apple Lover’s Cookbook, to be released by W.W. Norton & Company this September. Traverso is the food, home and gardening editor at Yankee magazine and “would love to run a food truck that focuses on pies: fruit, cream and whoopie.”
Recipe for success: My strength as a food/ recipe writer is that I have an appreciation for home cooking as something distinct from restaurant cooking.
Next big thing: Food-based microeconomies. New England has taken its place as a leader in the American food revolution— we have more artisanal cheese makers in the Northeast than in the entire western half of the United States.
How to track a trend: Talking to chefs is the most important thing—asking them what they’re excited about, what they’ve discovered.
Favorite Boston bites: Gnocchi in cream sauce with shaved white truffles at No. 9 Park. That’s about as good as it gets.