Tag: Major Taylor Boulevard

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The Test Kitchen in Worcester: Eat. Critique. Repeat.

Niche Hospitality's Executive Chef de Cuisine, Neil Rogers, preparing food for Worcester Foodies.

Chefs preparing the first course at Test Kitchen

You could call it a fresh take on a cocktail party. An underground dinner. Or even a culinary love-fest. Whatever you call the Niche Hospitality Group’s Test Kitchen’s first-ever public tasting event, one thing’s for sure: Executive Chef de Cuisine Neil Rogers and his team wowed guests as they prepared and served their six-course, fixed-price “Nose to Tail” menu in the test kitchen space adjacent to Mezcal Tequila Cantina in downtown Worcester.

Niche Hospitality's Executive Chef de Cuisine, Neil Rogers, preparing food for Worcester Foodies.More than 25 members of Worcester Foodies, a self-proclaimed group of “wandering consumers of tasty foods” were first to sample the test kitchen’s fresh takes on local favorites. Niche’s team of executive chefs worked face to face with diners, answering questions while guests sampled, mixed and mingled in roving cocktail-party style. Each dish on the “Nose to Tail” menu was inspired by one of their concept restaurants, and all cocktails, wine and beer served were hand-chosen to complement the evening’s featured ingredient, locally sourced pork from Chimney Hill Farm.

Mike Covino speaking to the Worcester Foodies during the inaugural Test Kitchen EventPlaying with food is business as usual at Niche. Owner Mike Covino, and his executive team of chefs, managers and wine and beverage experts use the test kitchen to develop menu offerings for their eight regional restaurants in Worcester, Leominster, Wellesley and Providence including local favorites Bocado Tapas Wine Bar, Mezcal Tequila Cantina and The People’s Kitchen.

Hosting tasting events like this gives Covino and his crew the opportunity to get feedback from diners first hand. “We have a loyal group of people (in Worcester) who want to dive into our food and restaurants. This is our chance to learn from them,” Covino said. He hopes the test kitchen will be a breeding ground for new talent, too. “We want to put out better food, flavor and texture every year and this is the perfect venue for this.” The test kitchen also serves as a commissary according to Executive Chef de Cuisine Neil Rogers, who hopes to bring more locally sourced products to all of the Niche restaurants.

There are plans to host more events like this for the public at the test kitchen location. Said Covino, “We’re hopeful this will be another boost to the Worcester dining community.”

Worcester Foodies Celebrating 50 Months at the Niche Hospitality Group's new Test Kitchen in Worcester

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Nose to Tail: Bloody Mary Poutine

Bloody Mary Poutine From Niche Test Kitchen in Worcester

Bloody Mary Poutine From Niche Test Kitchen in WorcesterNose to Tail food tasting at the Niche Test Kitchen was a huge success. This small venue resides along Major Taylor Boulevard in Worcester, right next to Mezcal Restaurant and adjacent to the parking garage.

The evening was an amazing experience. We walked in and could see the food being prepared behind long stainless steel tables. I got the impression they were enjoying themselves as much as we were going to enjoy eating their creations. They were very open in explaining what they were preparing. The chefs were genuinely passionate about their work.

We had six courses throughout the night starting with The People’s Kitchen representing with bratwurst on a brioche roll with pickled vegetables. The roll was soft and flavorful and was the perfect accompaniment to the bratwurst. The small taste of the pickled vegetables was a nice touch as well. The spiced pork spread was a favorite of mine. Briefly, it was pork pate and was delicious on a baguette with a little mustard seed.

The second course offered up by The Fix with Taylor Ham sliders, which were very tasty. My favorite of the night were the two poutines. A Bloody Mary Poutine and a Banh Mi Poutine. What can I say I am a sucker for anything potatoes and French fries done well are high on my list. The Banh Mi Poutine was truly a creative masterpiece deserving of a place on all of the menus throughout the Niche restaurants.

The third course offered by Rye & Thyme was a selection of Oysters on the half shell and Lettuce cups. Oysters have never been my thing but I tried these and I was happily surprised that I enjoyed them. They came with a grapefruit juice and a tiny quail egg among a few other things all wonderfully displayed on the oyster. It was a big mouthful though and I could not even attempt the whole creation in my mouth at once but never the less it was very good. The lettuce cups, filled with blue cheese dressing pork belly and minced shallots, again one of my many favorites on the night and I would love to see these on a menu in one of the Niche restaurants.

The fourth course represented Mezcal Tequila Cantina with Oaxacan Chorizo tacos and Specitos de Carnitas. The tacos wrapped up with a corn salsa, creamy adobo, radish and cilantro. A bit spicy but very good. The carnita’s were small dough shaped cups filled with black beans, avocado salsa, cotja cheese and habanero oil. Not spicy but very flavorful and rustic feeling.

The fifth course representing Bocado was a porchetta con pimento and Paella Grande. The porchetta was amazingly cooked, juicy with the rind of fat a crispy accompaniment. Pickled onions, shaved carrot salad came along with this, again one of my favorites of the night. A must see on the menu at Bocado. The paella was cooked with a slight crust along the edges and I found it to have a strong seafood taste, which I enjoyed. The rice was cooked perfectly and I enjoyed it thoroughly.

The sixth course was dessert and although by now, I was well and truly full I did sample the Mexican Hot Chocolate cheesecake. It was creamy cheesecake with a hardened chocolate drizzled over the top. A very nice end to an amazing evening of food tastings. Churro bites were also offered up as dessert but I had to pass on this, as I was too full to even try one.

The night would not have been complete with out drinks. I ended up drinking Sangria called “spring cleaning” throughout the evening. With pineapple infused Bacardi, house made mint simple syrup, finished with house made white sangria. An excellent accompaniment to all the food I sampled.

The food was truly creative and delightful. Created by talented folks. I would recommend this experience to anyone who has a love of food.