The Ultimate Cocktail Party with Barbara Lynch and Food Should Taste Good

By Jillian Bernardini - Feb 21, 2014 - 08:48 AM
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I have been meaning to relive the delicious details of this cocktail party with you! Last Wednesday, I am embarassingly admitting that this was my first visit to The Butcher Shop. Cue the loud gasps of shock and horror! I know, I know, I'm so delayed with my list of all the amazing restaurants I need to attend while I still live in Boston. There's even a separate list for across the river places, which I'll have to blindfold my boyfriend to bring him to because he is anti-Cambridge/Somerville.

Hosted by the lovely food-centric folks at Tasting Table, which I delightfully wait for their newsletters in my inbox, and featuring all of my favorite addictive chip flavors from Food Should Taste Good, Chef Barbara Lynch had quite the array of scumptious small bites and hors d'oeuvres. With a sprawling charcuterie board, a couple of unique wines and craft beers, along with all of the passed appetizers, it truly was the ultimate cocktail party.

One of my favorite things about the event is how Chef Lynch utilized the chips in multiple ways. A simple vessel to carry a velvet-like foie gras torchon or salmon rillette, but a particular small bite that stood out to me is the sweet potato croquette. Not only was it made with actual sweet potatoes, but Chef Lynch also added the Food Should Taste Good sweet potato chips as a form of breading or crumbing to shape the croquette. 

Yes, I am still dreaming about the mini version of beef wellingtons, but I think the sweet potato croquette is the perfect small bite for a wintry soiree. Like classy comfort food, and such an innovative way to incorporate one of my favorite snacking chip, I think the servers kept walking by me first because they knew I was inhaling every bite!

Thanks to Food Should Taste Good for the invite, and also Tasting Table for hosting a fun, sociable evening! Karen and Sam were welcoming and hospitable, and of course Chef Lynch and The Butcher Shop crew were stellar. I plan on taking Brendan's tips to heart for when to sneak in, post up at the corner of the bar, and lavishly indulge in all of the terrines and charcuterie that my heart desires.

I may do a couple of practice runs first with the sweet potato croquettes, but I hope to share the successful recipe and photos with you very soon. Cheers to Friday!