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Harvard bound with new restaurants and recipes for you

The Solo Cook will cook and eat her way through Boston

I'll be walking by this statue of John Harvard every day.

I’ll be walking by this statue of John Harvard every day.

I have amazing news. I have been chosen for the Nieman Fellowship program at Harvard. What that means is that I get to take a much needed mid-career break from the newsroom and embrace being a student again in Cambridge. With 23 other fellows from around the world, I will soak in all the information I can this upcoming academic year through classes at Harvard, MIT and Tufts as well as collaborate and bond with the other journalism fellows. I’m honored and grateful to be part of this prestigious program.

Most say it’s a life-changing experience. I welcome this adventure with my mind, body and spirit, knowing that time away from work as an investigative journalist will be transformative. I ask that you come along for the ride as I continue to write about recipes perfect for one, restaurants and bars that are hot spots and gardening tips.

Boston rivals Seattle with amazing sushi restaurants

Smoked sea urchin and quail egg with Osetra caviar

Smoked sea urchin and quail egg with Osetra caviar

After I interviewed for the Nieman Fellowship, I decided I needed to treat myself to an amazing dinner. I thought, hey I am in Boston for two days so why not enjoy a fantastic meal regardless of if I get the fellowship. I chose Uni, in the Back Bay neighborhood and located in the Eliot Hotel. Under the leadership of Ken Oringer, this small, pricey sushi restaurant takes bold, creative steps that play with your palate. Each of the courses had the freshest fish and unique presentation and ingredients.

These photos best explain the amazing experience I had at Uni, and I have no doubt I will visit again.

Cheers

Christine

Scallop, Candied Bacon, Maitake Mushrooms, Chinese Chives

Scallop, Candied Bacon, Maitake Mushrooms, Chinese Chives

Lubina (Bass, Spain) Green Charmoula, Sultanas, Preserved Lemon Gremolata

Lubina (Bass, Spain) Green Charmoula, Sultanas, Preserved Lemon Gremolata

Chef Tony Messina is the mastermind behind the combination of flavors

Chef Tony Messina is the mastermind behind the combination of flavors

Chef Tony Messina sears the foie gras for this spicy tuna dish.

Chef Tony Messina sears the foie gras for this spicy tuna dish.

Spicy Tuna & Foie Gras Tataki with Cranberry, Goat Cheese, Black Walnut

Spicy Tuna & Foie Gras Tataki with Cranberry, Goat Cheese, Black Walnut

About The Solo Cook

An award-winning journalist with a passion for food. A writer and speaker who hopes to inspire everyone to take adventures with food. If I'm not cooking, I'm not happy. I started this blog to inspire single people out there to cook and experience food.

2 responses »

  1. Claudia Urquhart

    We are so happy for you, Christine! What a fantastic opportunity–congratulations! It will be fun to follow along with you in Boston. Those pictures from Uni looked so yummy. Enjoy and our love to you! C&K

    Reply

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