Eastern Standard – just steps from Boston’s Fenway Park – is the main eatery of the luxe Hotel Commonwealth. Serving up French-American fare for close to a decade, this Kenmore Square staple (helmed by Chef Matt Audette and Bar Manager Kevin Martin) tends to sports fans and foodies alike, every day between 7AM and 2AM (holy smokes). Below, take an insider’s look at two recipes from the four-star kitchen and bar – then replicate to your heart’s content at home.

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First up, the Tuxedo Cocktail, invented in 1931 at the Waldorf in New York City. For his own interpretation, Martin uses Eastern Standard’s private barrel of Bols Genever as a substitute for dry gin.

Tuxedo Cocktail #3

Ingredients
1 1/2 ounces Bols Genever (gin)
3/4 ounce dry vermouth
3/4 ounce Tio Pepe Fino Sherry
1 barspoon maraschino liqueur
1 dash Reagans Orange Bitters

Instructions
Mount ingredients in a mixing glass, add ice, and stir until until properly diluted. Strain into a chilled cocktail glass and garnish with an orange twist.

Next, Moules Provencal, a classic Eastern Standard dish. The citrusy flavors in the Tuxedo Cocktail complement the light, fresh, and oh-so-flavorful white wine butter sauce in the mussels. Don’t forget extra baguettes for dipping.

Moules Provencal
(Mussels with Tomatoes, Herbs, and Garlic)

Ingredients
1 pound PEI mussels, cleaned
2 tablespoons canola oil
Continue reading “Recipes from a Four-Star Eatery” »

January 15, 2013