Traditional recipes

Boston Harbor Hotel Hosts the 28th Annual Boston Wine Festival

Boston Harbor Hotel Hosts the 28th Annual Boston Wine Festival

Like the Hidden Gems exhibit at Harvard’s National Museum of History, many phenomenal experiences are sprinkled across Boston just waiting to be enjoyed. The Boston Wine Festival hosted by the Boston Harbor Hotel is one such gem.

In addition to the fireside lounge that allows guests to enjoy the outdoors by a cozy fire with specialty cocktails and fondue, the Boston Harbor Hotel warms the winter season by celebrating its 28th year hosting the Boston Wine Festival, one of the largest food and wine festivals in the city. The hotel welcomes many of the world’s most sought-after winemakers and vineyards. From Jan. 13 to March 29 the classically elegant Harbor Hotel puts on receptions, seminars, and dinners all logistically paired with delectable food created by chef Daniel Bruce and his culinary team.

On March 9, the hotel hosted Raimund Prüm of S. A. Prüm in Mosel, Germany. An hour-long seminar in which Prüm went deep into what makes his Rieslings so pure led to a perfectly orchestrated four-course dinner in one of the Meritage restaurant’s dining rooms.

The first thing to put straight is the erroneous association between Rieslings and “arbitrary sweetness.” This untruth is something classic Riesling-makers from Germany have to deal with repeatedly. As head of the vineyard for decades, Prüm blended facts and anecdotes into the rich history of this particular vineyard, which has been producing wines since 1156.

The steep, slate-covered hills of Mosel, Germany, provide for the perfect terroir for this type of grape. There is heavy rainfall and artificial irrigation is a big no-no. The winery ages its wines for no longer than two years in oak to get the robust opening without the in-your-face oaky taste. The grapes themselves are harvested when they are ripe to overripe, making for a relatively late harvest.

All of these factors and more are what make these wines so special. On this point, Prüm was abundantly clear — the quality of his wine comes from the vineyard, not from the cellars. Feed your product with care and quality, and that is what you will reap in return.

After tasting the 2004, 2006, and 2007 Rieslings, which Prüm described as “fireplace wines,” we tasted a delectable pinot noir rosé before being ushered into the dining area. From there chef Daniel Bruce wowed the crowd with dish after dish of perfectly paired plates. With the 2013 Luminance Riesling, a bright wine with bright acidity, we enjoyed a play on carbonara, diver sea scallops with potato dumplings, spring garlic, and apple-smoked bacon.

The New England Jonah crab meat salad, a spring-esque dish with sweet lumps of crab meat, was paired with a 2013 and a 2014 wine — one was more robust and grounded, while the other had a slight effervescence and sweet mouth feel.

Third came a heartier veal dish with St. Geronimo cheese and baby kale. This was paired with a 2011 Graacher Dompropst and a 2006 Wehlener Sonnenuhr. The former was almost like a white Burgundy, and the latter, orange and cloudy, was fantastically complex, each sip taking you on a journey.

To finish, a fortified version of Riesling (2002, Graacher Himmelriech) also referred to as “eiswein” was paired with a light lychee mousse and apricot sorbet. It was a perfect finish to a meal that promoted the coming of spring like no other.

Of course, to get the full effect of such an evening, a stay at the Boston Harbor Hotel itself is highly recommended. Should you be traveling from afar, or simply in the mood for a stay-cation treat, this hotel is one of only three 5-star establishments in the city. Once inside — particularly once you have settled into your room — you will understand why. The elegance of service, the tasteful white and blue décor, and the breathtaking views of the harbor from floor to ceiling windows all point toward an entirely deserved ranking.

The Boston Harbor Hotel clearly has a keen sense of providing experiences to their guests. The Boston Wine Festival is one example of the staff’s ability not only to promise and deliver but to exceed expectations. Be sure to get to one of these wine dinners before the festival is over on March 29. For more information and to purchase tickets, visit the Boston Wine Festival website.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Taste the best of New England at the Boston Harbor Hotel

We’re huge supporters of the current culinary movement to prepare and serve locally sourced ingredients that are seasonally relevant. Hearty autumn flavours, both savoury and sweet, are finding their way onto our tables and our Instagram feeds.

We recently caught up with the renowned Head Chef Daniel Bruce from the Boston Harbor Hotel in the United States to find out what ingredients are inspiring him at the moment, where he wants to travel to on his next culinary adventure and what dish he couldn’t live without.

The Boston Harbor Hotel and waterfront at night

Can you describe your food philosophy?

Keep it clean, simple and true to the ingredients. Born in New Hampshire and raised in the mountains of rural Maine, I grew up exploring the forests, fields and waters of New England. My approach to cooking is reflected in locally-driven menus. I work to create each dish by enhancing, but never overwhelming the true flavours of the ingredients.

Can you describe the role that wine plays when you’re creating a menu?

Wine is at the forefront whenever I am creating a menu. I always recommend tasting the wine first, then creating the dish. Adjustments to food should be made based on the wine, and the palette of ingredients used should be inspired by the wine flavours.

What flavours best sum up New England?

New England flavours are closely tied to the regional climate and diverse seasons where food takes on the flavours of the season. The harvest season will bring hearty and colorful flavours, while winter will be more savory and intense. Spring and summer are full of lighter flavours that pair well with the warmer temperatures and rebirth of the region.

Are there New England ingredients and flavours that you believe are the best in the world?

The fish of New England, particularly our shellfish (oysters, clams and lobster), I believe are the best in the world. Spring edibles such as the Eastern Fiddlehead Fern as well as our maple syrup are also notable.

The Sea Grille at the Boston Harbor Hotel

What seasonal ingredients are you most excited by as autumn and winter settle in?

Throughout the autumn and winter, I love to cook with wild mushrooms, pumpkin, squash, kale and wild birds such as pheasant and squab.

What is your first memory of food?

I can’t remember a time that I didn’t want to cook. My mom tells me that when I was three years old she saw me drag a chair across the kitchen floor to climb up on a counter to get to a cupboard I couldn’t reach, to pull down the ingredients to make these no bake cookies she used to make.

What is the first recipe you learned to cook?

Tapioca pudding. Growing up, I loved to make tapioca pudding for my grandmother and grandfather. I would make a batch to serve six people – they each would have one serving and I would eat the other four. I ate so much tapioca pudding growing up that I haven’t eaten it since!

The newly renovated Meritage Restaurant at the Boston Harbor Hotel

What is the one meal (food and drink) you couldn’t live without?

Wine and cheese. I love artisan cheeses, especially unpasteurized cheeses, and wine is a passion of mine.

The Boston Wine Festival is kicking off in January – what’s new this year that you’re most looking forward to?

This year marks the 28th Anniversary of the Boston Wine Festival and it still amazes me how each and every year there is something new to be excited about. This year I am particularly excited by the prominence of South African wines that will appear in a weeklong tribute to wines from South Africa during the Festival. I recently traveled to the region and had the opportunity to meet several winemakers while I was there – I am really looking forward to showcasing their wines at this year’s Festival.

In terms of culinary inspiration, where have you travelled that has had the most impact?

Italy. I had the opportunity to spend two life-changing years in Italy working with a chef there. I was always impressed by the simplicity of the Italian approach to cooking and the passion for the ingredients.

Where would you like to go next to explore their cuisine?

South East Asia, from Thailand to Vietnam.

The Boston Harbor Hotel and Chef Daniel Bruce play host to the annual Boston Wine Festival, 13 January to 29 March 2017. Tickets are available now for a number of events, including winemaker dinners, seminars and receptions. You won’t want to miss it.

Visit the Boston Harbor Hotel’s page for more information and to submit an enquiry to start planning your visit.


Watch the video: Jeff pitchell Boston Harbor hotel (January 2022).