2019 Recap

Thank you to everyone who joined us for Turn Up the Heat! With your help, the event was a success. Together, we raised nearly $50,000 that will go toward fighting ovarian cancer.

As you head towards summer, if you’re looking for a great restaurant to visit, please keep our favorite female culinary superstars in mind for that perfect meal! If you need a reminder of who was at the event, please see the list below.

Bar Mezzana – Salted caramel, spiced pineapple, whipped cream
Brassica Kitchen + Café – Koji caramel donuts with coconut and chocolate ganache and barley Koji stuffed huckleberry donuts
Deuxave – Crispy Skinned Duck Confit & Rhubarb
Field and Vine – almond skordalia with spring ramps on crostini
Georgetown Cupcake – Newbury Street – Mini cupcakes
Juliet – chickpea puree on toast with fresh and pickled onions
Lower Mills Tavern – Plant-based sponge cake with cashew buttercream and raspberry rhubarb compote
Oakleaf Cakes Bake Shop – ‘Turn Up the Heat’ Aztec Chocolate Cheesecake + Orange Buttercream
Our Fathers – “I Will Survive” Bully Boy: Our Fathers gin, dolin blanc, butterfly pea blossoms, and lemon
Ruth’s Chris Steak House Boston – mini beef wellingtons
Sarma – Sugar snap peas with pistachio tahini, radishes & crispy quinoa
Sorellina Restaurant – Yellowfin tuna, raw, hand cut, sushi grade, spicy mostarda aioli, chili vinegar
Southern Proper – Spicy Radish Southern Mary with Deviled Egg Garnish
SRV – Gianduiotto Sundae Chocolate Hazelnut Semifreddo, Amaretti, Rhubarb & Sorrel
Steel & Rye – Whipped burrata, sourdough toast, poached rhubarb, nasturtium pesto
Sycamore – Salmon Rillettes-fava beans, smoked salmon roe & multi-grain crostini
Taberna de Haro – Saffron-salt cod balls with aioli
Talulla – Negroni Rose: French Gin, Campari, Rose Vermouth; Redfish Ceviche: Coconut, Cucumber, Serrano, Cilantro
The Plate – red lentil + roasted carrot hummus on an herbed paratha flatbread cracker with coriander crunchy bits
The Square Kitchen & Bar – Mussels de tigre | mussels + leche de tigre + red onion + tomato + ginger + toasted coconut + radish
Vicki Lee’s – citrus sponge cake with Grand Marnier simple syrup, fresh berries & Chantilly cream; Toasted 7 grain bread with avocado, lemon marmalade, micro greens, dukkha & almond oil
Villa Mexico Café – Mini-handmade tamales

And from our venue: Catalyst Restaurant – pate a choux with raspberry diplomat cream. Catalyst also served passed hors d’oeuvres including lamb meatballs, coconut macadamia shrimp, vegetable spring rolls, truffle mushroom arancini, and mushroom and caramelized onion voulevants

Photo: Lauren Killian

View the 2019 Invitation