Chef Swaps, Carnival Food and Chili Pepper ContestsBy Scott Kearnan | May 7, 2014 By Scott Kearnan | May 7, 2014
Alex Jenkins joins Foundry on Elm. Davis Square's American brasserie Foundry on Elm has tapped a new executive chef. It was announced this week that Alex Jenkins has joined the kitchen; she previously spent several years at Cambridge's West Side Lounge, and most recently led the kitchen at Natasha's Bistro & Bar in her native Kentucky. She's back to the Boston area now to bring a seasonal New England approach to Foundry, with new items including bourbon brined pork chop with bacon balsamic reduction and red grapes, pan seared shrimp with linguine and shallot preserved lemon cream, and pan roasted salmon with English pea sauce and olive oil whipped potatoes. Welcome back, chef.
Josh Lewin leaves Beacon Hill Hotel & Bistro. Our recent 30 Under 30 honoree Josh Lewin (pictured) has moved on from Beacon Hill Hotel & Bistro. After three years as executive chef, Lewin moved on this week - and in a chat with Eater, he shares a bit about his future plans. Among them: expanding on his Bread and Salt pop-up series (a collaboration with Katrina Jazayeri, one of our Up-and-Coming Bartenders to Know), food writing, and scouring locations for a future brick and mortar spot. Just don't wander too far, chef.
Fairsted gets festive new late night menu. Brookline's Fairsted Kitchen has rolled out a fun late night menu for May under new chef Jason Albus, who recently moved over from stints at Menton and Troquet. Its theme: "Beacon Street Big Top: Carnival Fare." The creative plates: fried dill pickles with "garlic goddess sauce," onion rings with Sriracha, corn dogs with Smoke & Dagger mustard, funnel cake and sausage and peppers on a hoagie roll. You must be this height to order. Just kidding.
El Pelón heats up with Chili Pepper Eating Contest. If you're looking for some food-related fun tonight, and perhaps take masochistic pleasure in watching other people torch their taste buds, head to the Fenway location of El Pelón at 9 PM. That's when the restaurant will host the finals for its annual Hot Chili Pepper Eating Contest. Throughout April, contestants qualified by eating 15 roasted habanero peppers in 15 minutes; tonight they'll go for the big win by eating progressively hotter chili peppers (2 minutes per pepper) until they're the last one left standing. The prize: bragging rights and a free burrito every day for one year. A portion of Wednesday night sales will also benefit community organizations with which El Pelón is partnered. More info here.