Boston Reimagined

Rather than dig into traditional Boston grub for this issue’s Food Fight, we challenged our chefs to step up their game and take Bean Town’s historical flavors up a notch. In fact, we double-dared them to reimagine New England dishes to reflect their own unique culinary style or their regional flair. From gourmet to Southern to comfort to modern, our Reinhart team members took lobster, chowder and baked beans beyond our wildest culinary dreams.

As you'll see in the following pages, we produced a litany of items to please palates across the country. How can you take lobster and make it friendly for the youngsters in mind? Baked beans may be a staple in the Northeast, but how can you add it to your Southern style menu? How do you deconstruct chunky chowder or reinvent the traditional New England boiled dinner into a south of the border taco? It may sound puzzling and a bit off the wall, but take a glance through the next few pages and we’re confident you’ll get some zany yet delicious recipe ideas from our enthusiastic team of chefs.