SBWFF 2011: Dim Sum & Disco Takes A Dive
|Ming was still doing his thing|
Here's a comparison:
>Last year: World-class mixologist Tony Abou-Ganim was on hand making amazing sake cocktails.
This year: No Abou-Ganim. Less of a sake presence.
Last year: Tim Cushman of Boston's o ya put out a stunning salmon tataki ngiri with torched tomato, onion aioli, and smoked salt.
This year: No o ya.
Last year: Island Creek Oysters, from Duxbury Bay, Massachusetts, had a huge and inexhaustible oyster display.<
This year: Nope. No oysters, from Island Creek or elsewhere.
Last year: Giant dessert station outdoors.
This year: No giant dessert station indoors or out.
Last year: A giddy crowd danced and partied until the 2 a.m. closing. A host of the festival's best chefs dropped by late and joined in the fun.
This year: No dancing, no chef presence, and at 1:30 a.m. most of the food stations were closed, the indoor room was empty, the party was over.
As for disco, well, that took a dive long ago.
Follow Short Order on Facebook and Twitter @Short_Order.