Tag: Worcester Foodies 50: The Test Kitchen

To celebrate 50 months of Worcester Foodies, the group was welcomed by Niche Hospitality Group into their new concept: The Test Kitchen. The night before their private opening, the Chefs pulled together an event featuring “Nose To Tail” dining in an interactive environment.

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Inaugural Night at Test Kitchen for Jayme’s First Foodies Experience

Paella Grande From Niche Test Kitchen in Worcester

Paella Grande From Niche Test Kitchen in Worcester

For a foodie, walking into the Niche Test Kitchen is like walking into an edible funhouse. The aroma of pork hangs in the air, with the promise of eleven dishes featuring a ‘nose to tail’ tasting of locally-raised, house-butchered pig from Chimney Hill Farm. Any foodie would delight in getting a behind-the-scenes glimpse of how the chefs at Niche work their magic: the attention to detail when hand-plating creamy celery root slaw on ham sliders or blistering cherry tomatoes in an oversized wok to garnish the Paella Grande. The night was truly memorable as several dozen local foodies descended on the Niche Test Kitchen, located behind Worcester’s Mezcal Cantina, to sample six courses “inspired by and representing each of [the] Niche concepts,” in the interest of providing feedback on proposed dishes for upcoming menu additions at Bocado, Mezcal, The People’s Kitchen, Rye & Thyme, and The Fix.

As the foodies sipped on housemade sangria and other cocktails, they celebrated not only the exquisite craftsmanship of the local chefs but also the fact that it was the Inaugural Party for the Worcester Foodies Group, marking 50 months that this group of diners has been feasting in various Worcester-area restaurants to support and highlight local businesses. Although from many walks of life, what everyone had in common on this evening was a true appreciation for locally-sourced food.

Stand-out dishes of the evening included a Banh Mi Poutine, which featured crisp fries topped with heaps of shredded pork, pickled vegetables, a soy mayonnaise, thinly sliced jalapeños, and cilantro. The bright and tart veggies helped balance the heartiness of the potatoes and meat. Mini Sopas (Sopecitos De Carnitas) were also a fan favorite: crispy little masa cups overflowed with black beans, oven-baked pork, a wonderfully-smooth avocado salsa, cotija cheese, and habanero oil. And, a refreshing palate cleanser included lettuce wraps sprinkled with crisped pork belly lardons, a creamy blue cheese dressing, and minced shallots.

In all, it was a lively and delicious evening – and I hope to see some of these fantastic dishes on the Niche menus!

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Evan Tests the Worcester Test Kitchen

Porchetta Con Pimenton From Niche Test Kitchen in Worcester

Porchetta Con Pimenton From Niche Test Kitchen in Worcester

The 50th rendition of Foodies was always going to be an event for the ages. Thankfully, for the fervent, eating nomads of Worcester, we were not disappointed. Tucked away next to Mezcal Tequila Cantina on the ever-busy Major Taylor Blvd. is a small culinary “office,” meant to be the test lab for new dishes for all things Niche in the city and beyond: The Test Kitchen. The menu of the evening consisted of 6 different courses, one from each of the 6 Niche Hospitality Group’s restaurants. With a nose-to-tail concept, and using a locally sourced pig, Executive Chef Neil Rodgers and company created a unique and outstanding food tasting environment that was second to none. Foodies were treated to hand crafted cocktails, wines and beers that have not yet been offered in any of the existing restaurants.

Dinners were encouraged to talk to the chefs and bartenders to learn more about what went into the dishes and drinks, and maybe what the inspiration behind them were. It is widely known that certain wines pair better with certain foods, but not many people realize that beer and spirits can be used in the same way to enhance certain flavors and textures present in the dishes.

Being a cocktail party theme, Foodies also had a chance to mingle throughout the Test Kitchen and get to know some of the new faces joining us for the evening. Owner owner Mike Covino was always buzzing around, enjoying every chance he had to talk food and explain why foods were paired together, and how textures and flavors were combined in certain ways. It was refreshing to see an owner take as much time and have so much pride in what he does, while still being down to Earth and approachable.

While there were 6 total courses, each course had at least two different choices for the dinners to try. Whether it was the bloody mary inspired poutine or oaxacan chorizo tacos, Foodies were treated to sweet, savory, tart, rich, silky textures…and a lot of times, all in one, small bite. For me, the highlight of the evening had to be porchetta con pimenton. Trying to describe this dish is almost a disservice for those who didn’t have a chance to try it. It was the best pork chop you have every had, wrapped in the best, crunchiest bacon you have eaten. It was rich, and fatty (in a good way – the way marbling make a great steak), and the truest essence of pork.

With a focus on local sourced food, and a passion that exudes confidence, the Test Kitchen seems to be the jumping off point for some of the best food that the great city of Worcester has to offer. And frankly, if half of the items we tasted end up on the menu, the dining public will be extremely happy in the near future!