The 21st annual Chefs in Shorts is being held once again this year at the Seaport Hotel & World Trade Center. The event is expecting to draw more than 40 chefs and 1,000 guests for an evening of grill-offs, desserts, beer, wine and entertainment, all to once again benefit Future Chefs.
Future Chefs’ mission is to prepare urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field while supporting them in developing a broad base of transferable skills as they transition into the working world.
Photo Credit: Seaport Hotel & World Trade Center
We caught up recently with Chef Richard Rayment from the Seaport Hotel & World Trade Center to discuss what he will be cooking and why this year is going to be so special.
How did the Seaport Hotel & World Trade Center first get involved with this event?
It started back when there was basically nothing in the Seaport District 21 years ago and the hotel first opened. The event has really evolved over the years. It originally started with just a half dozen or so chefs and this year, there are now nearly 50 with about 1,000 people attending.
Tell us a little about the dish you will be serving this year.
I will be cooking Hawaiian barbecue chicken wings with caramelized pineapple and toasted sweetbread. It’s going to be a really nice summery dish and everyone loves wings.
Why do you think this year’s event is going to be so special?
Well, 21 years is a huge accomplishment for any charity event to go that long. To see the enthusiasm of the chefs is always incredible. Some of them go back so many years. Once they participate in the event, they ask to come back every year. Chefs get asked to do a lot of charity work, but this evening is all about having fun and is more relaxed than a black-tie event. It’s going to be a really nice evening under the sun.
Photo Credit: Seaport Hotel & World Trade Center
The event is being held on Friday, June 22 from 7 to 10 p.m. and features Boston’s top culinary talents who fire up the grills to create their best dishes during this expansive outdoor, summer-in-the-city barbecue hosted at the Seaport Hotel & World Trade Center. Advance tickets are required.
Here’s a look at this year’s participating chefs:
ArtBar: David Mahady
Article 24 : Wally Salguero
Artisan Bistro : Robert Bruce
Babbo: Mario LaPosta
Back Deck: Paul Sussman
Bar Boulud – Mandarin Oriental Boston: Robert Differ
Bastille Kitchen: Brendan Burke
Brasserie Jo – Colonnade Hotel Boston: Nicholas Calias
CHOPPS American Bar & Grill: Stefano Zimei
District 45: Shane Quieros
Earls Kitchen + Bar: Nick Hrynkiw
Five Horses Tavern: Aaron Parsons
Flour Bakery + Café: Frank Francione
Forage: Graham Honig
Future Chefs: Barry Maiden
Harvard Club Boston : Dean Moore
il Molo: Pino Maffeo
Kashmir Restaurant: Harjit Pabla
Kings Dining & Entertainment – Seaport: Jeremy Lee
Local 149: Corey O’Shea
Lulu’s Allston: Sarah Wade
Mastro’s Ocean Club: Raphael Anderson
Oak Long Bar & Kitchen: Graham Lockwood
Ocean Prime: Mitchell Brumels
Off the Common – Boston Park Plaza: Brian Anderson
Sapóre Ristorante & Bar: Wallace Christopher
Scampo – Liberty Hotel: Alex Pineda
Serafina: Chris Cahill
The Gallery at W Boston: Derek Barragan
The Langham, Boston: Mark Sapienza
Tip Tap Room & Parish Café: Brian Poe
TRADE: Donnie Mygan
Tuscan Kitchen: Nimesh Maharjan
University Club of Boston: Jason Banusiewicz
W XYZ Bar – Aloft Boston Seaport: Roberto Rosario
Worden Hall: Brad Druckenbroad
Photo Credit: Seaport Hotel & World Trade Center
