Category: Worcester

Mass Foodies is dedicated to consuming everything that the commonwealth has to offer. The food review portion of Mass Foodies is written by independent group of wandering consumers from different backgrounds. Foodies come together once a month at a predetermined restaurant, order off of the menu, and share their experience Learn more »

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Chicken Cordon Bleu

Chicken Cordon Bleu from 86 Winter on Water Street

Although Chicken Cordon Bleu has recently been stigmatized as a wedding meal choice, the manner in which it is prepared by 86 Winter on Water Street helps to reclaim it as a solid choice. Not considering the sides of large, thin sliced squash and zucchini, or even the thick flavorful garlic smashed potatoes, their Chicken Cordon Bleu makes the grade. Using hand-tenderized free-range chicken that is pan seared and held together with the perfect blend of black forest ham and Swiss cheese, the flavors combine to provide comfort for the soul and stimulation for the taste buds. It is safe to say that the dish prepared at 86 Winter will break the image of Chicken Cordon Bleu being a standard option reserved for weddings.

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Seared Duck Breast

Restaurant: Ritual, Main Street

As it appears in the menu: Seasoned with crushed cocoa beans, hazelnut chocolate demi-glaze – 1st place Worcester Iron Chef

The Facts: Beautifully plated medallions of duck breast resting on a small portion of smashed potatoes.  I ordered with sautéed spinach instead of mixed vegetables.  A chocolate lava cake, the size of cupcake, was also on the plate.  The lava cake was a bit of a surprise as it was not called out explicitly in the meal description, but, what the heck, I love chocolate.

Foodie’s Review: This meal tasted even better than it looked, and it looked incredible.  Each flavor, duck, potato, spinach, and chocolate, was perfect individually.  And, as odd as it might sound, combining the duck with the chocolate, as suggested by the server, was fantastic.  I ate every last bite of food on my plate was perfectly sated, not too full and not needing any more. I understand why this creative dish won the Worcester Iron Chef competition.   Distinct, complementary flavors that never overwhelmed.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in May 2011.