Puritan & Company's Will Gilson became the latest Boston chef to visit the James Beard House last night, and brought another Hub heavyweight in tow. Earlier this year Gilson received two nominations from the James Beard Foundation (Rising Star Chef and Best New Restaurant), so he made good on the accompanying invitation to serve up an eight-course meal with a concept he dubbed Modern New England Fare. (Read: we don't just serve beans and cod, you guys.) Wine-paired selections included swordfish pastrami and Puritan's now-signature Moxie-glazed lamb belly, and the dinner reached a sweet finish with "deconstructed" Boston cream pie from Harvest pastry chef Brian Mercury. (Mercury had a good year for accolades, too - he's the latest People's Pastry Chef winner from Food & Wine.) Gilson also shares news that the new NYC outpost of Jamie Bissonnette and Ken Oringer's Toro, which opened just last week, is already attracting star-powered buzz; stopping by after the Beard dinner, he spotted Chopped judge and celeb chef Aaron Sanchez in the crowd.