Sunday, April 22, 2012

Ming Tsai's Blue Ginger

Pork Shank with Brussel Sprout Slaw
Two years ago we went to the Food Network Food and Wine Festival in New York and attended quite a few great events.  On of my favorites was the 12 course Dim Sum Luncheon at China Grill Hosted by Ming Tsai, Susur Lee and Jeffrey Chodorow.  At the luncheon we were sitting next to Ming Tsai's agent and he arranged for us to meet him and have a chat.  What I learned is he graduated from Yale and earned his degree in Mechanical Engineering.  He had also trained at the Cordon Bleu and received his Masters in Food and Beverage Management from Cornell.  He noticed I had my Las Campanas shirt from Santa Fe and he spent some time talking to us about his stint at Santa Cafe.  That night I made a determination that the next time I got to Boston I would go to his restaurant Blue Ginger in Wellesley, MA.  Two years later I finally made it there and was able to walk in on a Sunday night and grab a table. 

Spicy Sweet Potato Soup
The menu is Pacific Rim influenced it is difficult to brand it more specifically.  I was seated right away and had just finished an all day flight so I was eager to eat.  I started with Spiced Sweet Potato Soup with Greek Yogurt-Mushroom Wonton at first bit I was a little bored but as it had an opportunity it hit my palette with a little heat from the cumin and coriander and a little sweet from the 5 spice.  As I dug deeper into the soup I found some toasted pepitas.  Overall it was quite pleasant the Wonton was an after thought.  My entree was Asian Pork Shank Confit with Spicy Caramelized Pineapple Sauce
Coconut Rice Pilaf and Warm Brussels Sprout Slaw.  There were a lot of great choices but if there is a Pork, Lamb or Veal Shank I will order it, I guess it is my weakness.  Pork Shanks are my favorite and probably remove 5 days from my life every time I eat one.  The remind me of Schwein Haxen from Germany crispy on the outside and juicy on the inside.  Anyway this one had a pineapple glaze that made was baked into make the outside texture like candy, the inside was perfect and moist.  The shank was joined with a black rice pilaf and a very delicious warm brussel sprout slaw with bits of pork mixed in.  Overall it was a really good meal and the service was terrific