Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Greater Boston Area >
Sep 26, 2012 03:27 PM

Boston Dish of the Month (Oct 2012) - Nominations

It's time to choose a Dish of the Month for Boston for October 2012.

The idea is this: choose a 'Dish of the Month' for Boston and then collectively try as many versions of this dish as possible, reporting back with details and photos. It's great to talk about places you've been in the past, but the idea is to explore new places and make new discoveries.

The dish that gets chosen might be something very specific (minestrone soup, xiao long bao) but might also be more of a dish category (stuffed pasta dishes, Asian fried chicken). It's up to the users on this board, but it probably makes sense to choose something that locals are excited about trying and finding the best versions!

I'm thinking that the criteria for choosing a dish should be that it's something readily available, but not too generic (i.e. pizza and tacos are perhaps too broad) and also affordable for most people (i.e. average cost of the single dish is less than $12)

This is the nomination thread for October 2012…you can nominate as many dishes as you want, but once we do the voting thread (which will start on September 28), it will be one vote per user.

To nominate a dish, post it in ALL CAPS in the responses below. This thread will be open until September 28th.

Let the nominations begin!

Dave MP

Links for:
September Dish of the Month - Corn Dishes -
August Dish of the Month - Lobster Dishes -

  1. Click to Upload a photo (10 MB limit)



    I'm not suggesting pumpkin, celery root, winter squash or kale because we would probly need them during the winter.. Though same could be said for Jer.Artich. All of those have a much longer season that that of persimmons and pears, which have a short, autumn, season.....

    2 Replies
    1. re: opinionatedchef

      I'm open to having Boston do an "Ingredient of the Month" project instead of "Dish of the Month" — in my mind, that's what it's been so far (with corn and lobster), and all of opinionatedchef's nominations are also ingredients, not dishes.

      Are others in favor of moving in this direction? I think it could potentially work equally as well....

      Dave MP

      1. re: Dave MP

        I hadn't really realized this ingredient vs dish thing.When i look at the 2 options, one thing i see is that choosing the Ingredient As Topic route- prob enables more participants/discussion than Tte Dish As Topic, just because of the differences in people's food tastes. Also, the Ingredient As Topic route makes for a larger number of restnts to be mentioned, which hopefully, like the regular CH discussions, results in more interest being raised in more restaurants, which also raises more discussion. (Maybe in Oct., 10 Boston chefs would have Poutine on their menu, whereas

        500 chefs might have Pears on their menu. And what they do with those pears will say worlds about them as chefs who do or do not interest a potential customer.)

        The response to the ' Dish/Ingredient of the Month' has been pretty small so far, but i'm guessing that's just a function of the idea/thread being new and not yet, probly, even noticed by alot of people. Also, maybe alot of CHs automatically skip the stickied items, and don't realize there's a new one on the scene.


      For Chicken thinking about Peruvian, Columbian, and Dominican roast chicken joints, frango de/no churrasco, pollo al mattone (chicken under a brick), as well as others (some folks like Russo and Market Basket which would fit, although I was thinking more of restaurant take-out... take-out because a lot of the ethnic places are small).

      NathanP also mentioned Lord Hobo's take on arepa de choclo and also hounds haven't scouted out Columbian arepas as much as Venezuelan, so arepa might be another future topic, but corn was just covered this current month.

      Melted Cheese goodness has a tacky name but would just be a topic to bring together all sorts of cheese oriented dishes that people mention. Mac & cheese variations, fondue, patty melts, gourmet grilled cheeses, Formaggio Kitchen hot sandwiches. Mostly bread oriented, but if someone has a cheese stuffed pork loin, why not!

      For the last item I was thinking about Dominican chimi's, Brazilian x-tudo, sonoran hot dogs, and more.

        1. APPLE DISHES

          Short season or not this year, it's cider doughnut and apple crisp time! I'd love to hear about interesting savory apple dishes too.

          4 Replies
          1. re: T.B.

            APPLES and I too am very interested in savory apples. but i"m not sure how many there are around in restaurants...I'm just constantly looking for more recipes so maybe my vote should move to home cooking.

              1. re: T.B.

                Apologize for the topic-drift, but although I don't usually seek out Apple Dishes (and prefer my chowmom's version), this does remind me that I need to schedule a trip out to Kimball Farm for hot apple crisp with their vanilla ice cream. The perfect fall comfort food (and not in any way a perfect technical dish)!!

                1. re: itaunas

                  I promise to put any further apple crisp discussion in its own thread, but since we've moved on to voting now I just wanted to mention that my PiC and I stopped there yesterday and had it with their seasonal gingersnap-molasses ice cream on top. Comfort food indeed!