Tag: Chris Schlesinger

My Week as a Waiter, by Frank Bruni, Jan. 25, 2006

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"I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us. My ally was Chris Schlesinger, a well-known cook and author who owns the East Coast Grill, in Cambridge, Mass... So that my presence in the restaurant wouldn't become public knowledge, he introduced me to his staff as a freelance writer named Gavin doing a behind-the-scenes article to be placed in a major publication."

The Lost Art of Cooking Oysters, by John Willoughby and Chris Schlesinger, April 21, 1999

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"Superfresh raw oysters on the half shell with just a spritz of lemon juice are one of life's great gustatory treats. But these plump, briny little creatures are also wonderful cooked with other flavorful ingredients. And the cooking takes only minutes."

In Boston, No-Nonsense With Style, by Molly O’Neill, Nov. 1, 1989

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"East Coast Grill is a neon-lighted storefront full of cowboy music and the perfume of the hickory fire that turns out excellent barbecued ribs and chicken. This is the headquarters for good times and good eating in Cambridge."

A New Frontier In Grilling: Fruit, by John Willoughby and Chris Schlesinger, Aug. 3, 1994

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"The range of fruit that is amenable to grilling is virtually unlimited, from relative exotica like mangoes to everyday staples like apples and oranges. As a general rule, though, fruits that come from bushes and ground-hugging plants are often too delicate to stand up to grilling, while those that grow on trees have the requisite sturdiness."

Barbecue: The (Unwritten) Lore of the Land, by John Willoughby and Chris Schlesinger, May 18, 1994

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"Barbecuing consists of placing a large, tough cut of meat like beef brisket or pork shoulder in an enclosed space and allowing it to cook indirectly by the smoke from a hardwood fire. The temperature is kept below the boiling point (212 degrees), and the very slow cooking process causes the meat's stringy connective tissues to dissolve into gelatin. This process transforms the tough meat into a tender, smoke-filled treat. In other words, while grilling is quick and hot, barbecue is slow and low."