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CaliterraChef

  1. Grilled local swordfish with cranberry pear chutney. All natural short ribs braised in Merlot over porcini gnocchi, horseradish crm fraiche 7:00 AM Nov 5th, 2009 via web
  2. Roast pork tenderloin with roasted red pepper-rosemary bearnaise, wild rice with walnuts and baby Brussels sprouts. 6:58 AM Nov 5th, 2009 via web
  3. Sauteed duck breast on gorgonzola pear raviolis, Port wine reduction, asparagus tips and balsamic glaze. 6:58 AM Nov 5th, 2009 via web
  4. Pan-seared sea scallops on braised leeks with parsnip puree, baby carrots and orange beurre blanc. 6:57 AM Nov 5th, 2009 via web
  5. Lunch Special: Seared duck breast salad on mescluns with sliced Cortland apple, roasted walnuts, cranberries and Krystal cave aged Cheddar. 10:43 AM Oct 14th, 2009 via web
  6. Specials: 2 lunch courses for $15: Roast pork tenderloin with cognac-sage sauce, maple syrup glazed acorn squash & red wine papparadelle. 10:35 AM Oct 8th, 2009 via web
  7. More Caliterra specials: Grilled swordfish on pumpkin-sage raviolis with cranberry -pear chutney; Braised short ribs over porcini gnocchi. 10:33 AM Oct 8th, 2009 via web
  8. Hi out there! October specials: Sea scallops and countneck clams on roasted spaghetti squash with baby arugua and rosemary lemon butter. 10:31 AM Oct 8th, 2009 via web
  9. Dinner specials-2 courses for $25: Maple leaf Duck breast salad on mescluns w/ cider vinaigrette, Cortland apple and cave aged cheddar. 7:12 AM Sep 4th, 2009 via web
  10. Put out a little party of 40 last night - CAB Sirloin with morel mushroom sauce. Mmm! Book your large group with Caliterra Boston/Financial 8:04 AM Jul 17th, 2009 via web
  11. I actually use Maple Leaf Farms for boneless duck breast -a very tender product that pairs fantastically w/ grilled figs and balsamic glaze! 5:23 PM Jul 14th, 2009 via web
  12. One of our most popular specials is the seared duck breast with mesclun greens, grilled mission figs, toasted pine nuts and herb chevre! 8:34 AM Jul 14th, 2009 via web
  13. Just added myself to the http://wefollow.com twitter directory under: #chef #cooking #food 7:06 PM Jul 12th, 2009 via WeFollow
  14. Executing a banquet for 60 tonight. Nice thick swordfish steaks with parmesan crust, basil sauce, chicken w/ spinach and artichoke risotto! 3:03 PM Jul 11th, 2009 via web
  15. The mahi mahi is very fresh and melt in your mouth tender serving with apricot-mango chutney over jasmine rice and green beans almandine! 12:23 PM Jul 10th, 2009 via web
  16. The specials are also offered for dinner: 2 courses for $25. Even though the revenue is lower, I can still buy premium ingredients. Very Fun 6:22 PM Jul 6th, 2009 via web
  17. I have been offering 2 lunch courses for $15 since April and it is catching on. Each week I feature a new ingredient: Figs, Morels, Apricots 6:15 PM Jul 6th, 2009 via web
  18. Sauteed breast of chicken with Apricot Bourbon Sauce over pecan wild rice. We are still running the duck breast salad with grilled Figs! 9:27 AM Jul 6th, 2009 via web
  19. Come in for lunch: working on a nice summer salad for tomorrow - grilled shrimp over apricot-jicama slaw. Decided to add some habaneros! 9:25 AM Jul 6th, 2009 via web
  20. OK, the flats of fresh California Apricots are enticing! They offer so many applications: Apricot and mango chutney with grilled Mahi Mahi! 9:22 AM Jul 6th, 2009 via web
  • Name Julia Q. Brant
  • Location Boston
  • Bio Executive Chef of Hilton Boston/ Financial District, 89 Broad St. Boston
58 Following 111 Followers 13 Listed
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