Bostonians savor scallops

12/20/2007 | Boston Globe (tiered subscription model), The

Boston-area restaurants often feature scallops, a regional favorite. At Il Capriccio in Waltham, Mass., chef and owner Rich Barron prepares a leek risotto topped with barely seared bay scallops. "If it comes out right, the risotto is pale green and the scallops are seared golden and beautiful with some fried leeks on top," Barron said. "We look forward to the little guys all year long."

View Full Article in:

Boston Globe (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX