Getting more than a 'taste'; Crowds flock to dining event that benefits Perkins.

AuthorGottesman, Jan
PositionCoulter - Restaurant review

Byline: Jan Gottesman

BOYLSTON -- The Taste of Wachusett returned home to rave reviews Wednesday night.

At one point, I walked around to see what people were enjoying and the answer was, basically, all of it.

The appetizer, entree, beverage and dessert choices were just that good.

This was the third time Perkins School has hosted the culinary extravaganza, after taking over the event, which I admit is my favorite of the entire year.

The last two years, it was in Boxboro. While that is not very far, people agreed that, returning the Taste of Wachusett to the Wachusett area Co this time Cyprian Keyes Golf Club Co felt right.

In fact, over 550 people bellied up to the tables to have their fill of the offerings from the 27 food vendors.

In an effort to make sure we could write about it fairly, my husband and I meticulously made sure we visited each and every table.

Yes, we did visit a few more than once. But it was for a good cause ... fairness.

We started with the savory.

Texas Road House had a mashed potato bar of simply creamy potatoes with cheese, bacon and sour cream. Several people during the night said it was one of their favorites, for being simple and tasty.

There was a battle of the seared scallops raging among diners. I still can't decide if I liked the raspberry and pepper dusted scallops from Hopkinton Country Club or the scallops with warm tomato relish, served on a cucumber slice, from Sterling National. I chose to go back and sample both twice. Yum.

Bollywood Grill, from Shrewsbury, had several dishes, but I really liked the butter chicken, which was tender, creamy and just a little spicy, perfect with the warm nan bread.

Great American Grill at the Hilton Garden Inn, in Devens, kept the heat going with "great balls of fire,'' a ball of fried pepper jack with spicy sauce. Need more heat? The Old Timer Restaurant, in Clinton, brought spicy chicken wings (cooled down with Guinness Beer), and Perkins School student Gabby Orciuch won a contest to serve her chili, a recipe she developed with her father Chris.

One of my favorites from last year's Taste of Wachusett was Burtons Grill's beet salad, which returned this year ... and did not disappoint. Of course, it helped to eat it with the sirloin crostini.

Buffalo Wild Wings surprisingly had no wings. Instead, there were three types of pulled pork (my husband and I shared a sweet slider, very tasty).

West Boylston's Mill 185 Restaurant and Lounge had two entrees that drew raves: A...

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