Chef Andy Husbands Announced as Featured Chef for the Dine Boston Visiting Chef Program at the AIRMALL® at BOS
BOSTON, Nov. 29, 2012 /PRNewswire/ — Award-winning Chef Andy Husbands is bringing the adventurous American cuisine and bold flavors from his popular South End restaurant, Tremont 647, to the AIRMALL® at Boston Logan International Airport (BOS). AIRMALL USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at BOS, is pleased to welcome Husbands as the latest headliner for the Dine Boston Visiting Chef Program, which showcases New England chefs’ specialties for a three-month period at the airport restaurant.
Dine Boston is conveniently located pre-security in the AIRMALL® in Terminal E, which means airport visitors and airline passengers alike can sample the delicious fare created by Chef Husbands.
“As owner and executive chef of Tremont 647, Andy Husbands has successfully brought adventurous American cuisine with inventive global influences to Boston’s South End neighborhood,” said Michael Caro, vice president for AIRMALL USA. “The AIRMALL at BOS and Dine Boston are pleased to offer a taste of his menu to travelers as part of the Dine Boston Visiting Chef Program.”
Husbands has been the award-winning chef and owner of Tremont 647 in Boston’s South End neighborhood for more than 15 years. He is known locally and nationally for his bold flavors and commitment to using high-quality, fresh and seasonal ingredients. Husbands also competed in the 6th season of Fox Television Network’s “Hell’s Kitchen,” hosted by Gordon Ramsay. He has published two cookbooks – Wicked Good Barbeque and The Fearless Chef. He is currently working on his third cookbook, Wicked Good Burgers, which is scheduled to be released in the spring of 2013. Devoted to helping his community, Husbands has been working to eliminate childhood hunger for the past 20 years and is an active member of Share Our Strength, the nation’s leading hunger relief organization.
Tremont 647 is a 60-seat neighborhood restaurant and bar. It is open nightly for dinner and on Saturday and Sunday mornings for brunch. The restaurant frequently changes its menu to incorporate the freshest seasonal ingredients available.
At Dine Boston, Chef Husbands’ menu will consist of a first course that includes a baby arugula and spinach salad with grilled figs, Bayley-Hazen Blue, hazelnuts and orange champagne vinaigrette or fried Brussels sprouts. Entrees include hoisin seared hake with jasmine rice and lime seared snap peas or wood grilled hanger steak with Swiss chard, wild mushrooms, garlic cream and Andy’s famous Fontina stuffed tater tots. Dessert is a goat cheese cheesecake or granola with honey-nutmeg pears.
The Dine Boston Visiting Chef Program, founded by Dine Boston, enables renowned New England chefs to “moonlight” at the restaurant and create a special menu for visitors. Past chefs featured in the Dine Boston Visiting Chef Program include Camilo Diaz and Sari Abul-Jubein from Casablanca; Chris Douglass from ICARUS; Erwin Ramos from Ole Mexican Grill; BJ Salazar of Sel de la Terre; Marisa Iocco from Spiga; Jose Duarte of Taranta; Rachel Klein of Aura; Richard Garcia of 606 Congress and Alexandre Alvarenga of Chama Grill.
About AIRMALL® USA, Inc.
AIRMALL® USA, Inc. is the developer and manager of the retail, food and beverage operations at Pittsburgh International Airport, Boston Logan International Airport (terminals B and E), Baltimore/Washington International Thurgood Marshall Airport, and Cleveland Hopkins International Airport. The leading airport concessions model in North America, AIRMALL USA continues to post among the highest per-passenger spends on the continent and consistently receives accolades for innovation and customer service. AIRMALL USA is owned by Prospect Capital Corporation, a leading New York investment company founded in 1988. For more information on AIRMALL USA, visit www.airmallusa.com.
Contact: Jennifer O'Rourke 412-642-7700 email@example.com
SOURCE AIRMALL USA