Febuary 2011 "The place to go": EAST COAST GRILL
EAST COAST GRILL 1271 Cambridge St. Sunday - Thursday: 5:30pm - 10:00pm JOIN THE EAST COAST GRILL ON |
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This month, we chose the East Coast Grill as the Place to Go. If there is a restaurant in the Boston area where you should eat at least once in your lifetime and want to discover bold flavors and wood grilling, this is the place. Located in Cambridge, Massuchetts, the East Coast Grill (ECG) opened its doors in 1985. Chris Schlesinger, current owner and co-founder, well known chef and co-author (see bio at bottom of page) of eight cookbooks, started operating what was at the time a small restaurant with about fifteen tables. One of the inovative attractions which caracterized his place was the open grill where he could cook while conversing with his patrons. The menu is based on his strong affection for seafood combine with the influence of southern BBQ. And they speak for themselves. With the combination of outstanding and lively food and a relentless friendly staff, the East Coast Grill has accumulated accolades, prizes and praises from everywhere for more the 25 years. And today, Executive chef and general manager Eric Gburski, his Sous Chefs, Jason Heard & Jay Walker and the whole staff continue to carry the original concept. The East Coast Grill has been using Basques Nature's Own Lump Charcoal for many and has been deligently supplied by Russo & Sons in Watertown MA. |
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BIOGRAPHY OF CHRIS SCHLESINGER Chris was born and raised in Virginia, where he first developed his love for barbecue, spicy food and live fire cookery. He entered the food service industry at age 18, when he left college and became a dishwasher. Fascinated by the intense energy and teamwork that are the heart of any restaurant kitchen, Chris went on to become a line cook, then decided to pursue a formal culinary education at the Culinary Institute of America (CIA) where he graduated in 1977. Following his graduation from the CIA in 1977, Chris worked in many different restaurants, working with New England’s most innovative chefs during the first blossoming of nouvelle cuisine. He also continued his extensive travels to regions featuring overhead waves and low 80’s temperatures, where he honed his fondness for loud flavors, seafood, and live fire cooking. In 1985 Chris opened the East Coast Grill, in 1989, Jake and Earl’s Dixie BBQ, in 1991, The Blue Room, and in 1999, The Back Eddy in Westport, MA. All of these received national attention. Today, Chris’ owns 2 restaurants, the East Coast Grill & Raw Bar that he revamped in 1996, tripling its size and shifting its focus to seafood, and the All Star Sandwich Bar which opened in 2006. Chris is the co-author (with John Willoughby) of eight cookbooks: the James Beard Cookbook Award winner, Thrill of the Grill (Morrow, 1990); Salsas, Sambals, Chutneys, and Chowchows (Morrow, 1993); Big Flavors of the Hot Sun (Morrow, 1994); Lettuce in Your Kitchen (Morrow, 1996); License to Grill (Morrow, 1997); How to Cook Meat (Morrow, 2000); Quick Pickles (Chronicle, 2001) and Let the Flames Begin (Norton, 2002). They also have been featuring a monthly feature in the New York Times, and have written numerous articles for magazines such as GQ and Food & Wine. Chris is also a Contributing Editor for Saveur magazine. An accomplished cooking teacher, Chris has taught culinary students at his alma mater, the Culinary Institute of America, in both the New York and Napa Valley campuses. Chris has appeared on dozens of television shows around the USA to talk about food and cooking, has been a guest speaker at numerous conferences, and has been featured in over 200 magazine and newspaper articles. Chris is the winner of the 1996 James Beard Awards Best Chef of the Northeast. |
These books can be purchased at the different stores such as amazon.com www.barnesandnoble.com www.borders.com www.indiebound.org www.ecookbooks.com |
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RECIPE!! If you wish to try the Chipotle-Rubbed Grilled Skirt Steak with Grill-Roasted Bananas, click here. |
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