- What We Do
- Get Involved
- Our Impact
- Our Events
- Boston Bakes for Breast Cancer
- Cape & Islands Bakes for Breast Cancer
- Rhode Island Bakes for Breast Cancer
- Cooking Classes
- Bake Sale
- Office Bake Sale
- Event Registration
- Contact Us
Tag Archives: restaurants
Among a generous group of restaurants and bakeries the Sagamore Inn is participating in this years Cape and Islands Bakes for Breast Cancer, August 3rd-9th. A fantastic family restaurant, The Sagamore Inn has a colorful history from its foundation in 1900 and is now owned and operated by Michael and Suzanne Bilodeau. A fixture of the community, the Sagamore Inn will be donating the proceeds from all the desserts on their menu to Bakes for Breast Cancer.
“Supporting Bakes for Breast Cancer allows our restaurant to support a very special cause which has a positive impact on our guests and staff …
The outbreak of Covid-19 threw a wrench into the works of life as we knew it. It is a struggle for everyone who has lost employment or is trying to find a new normal in their daily jobs. While they may normally lie in the back of our minds the hospitality industry continues as a backbone of our society to be there when we need them most. Through quick adaptation, going to takeout and adding provisions and pantry items, they have proven they are not going anywhere soon. Their responses were creative and put into action as quickly as possible doing …
Ever since I developed my food sensitivities (read my story here: https://goo.gl/bmvT2a) going to restaurants is something I’ve avoided doing due to the struggle of trying to find something I can eat. My sensitivities are not common and aren’t really allergies, so they are not listed under the 8 major allergies, which include food products restaurants try to avoid by having alternatives, such as a gluten-free meal. Since my problem is uncommon, there isn’t really alternatives I can eat.
With that being said, I don’t really like to go to restaurants and I try going as little as possible. I …
Pastry Chef Anderson, CEPC is one of five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton. Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.
Keri AndersonPastry Chef
Keri Anderson, CEPC, is originally from Rehoboth Massachusetts. Keri attended Bristol Community College and earned an associate’s degree in culinary arts in 2004. After graduating she began her career at Crestwood Country Club. Working there for almost 9 years she was …
Tags: Bakes for Breast Cancer, Boston, boston restaurants, Breast Cancer, breast cancer fundraiser, Desserts, Fundraisers, Johnson & Wales, pastry chefs, restaurants
Tags: Bakeries, boston bakes for breast cancer, breast cancer fundraiser, breast cancer reseach, Desserts, desserts for a cause, restaurants, shop desserts shipped, supermarkets, Sweet 16
We might be only to be able to see white snow outside beyond our imaginations with icicles hanging off of houses and buildings everywhere. Temperatures so frigid you can’t imagine that you truly have to go out into it. Snow days galore that affected local business including many of our participants. Public transportation, traffic and parking are all major inconveniences right now. This winter is one for the history books.
The days are staying lighter a little longer and we all hope for winter’s end to come sooner rather than later. With spring comes the 16th Annual Boston Bakes for Breast …
Walking into Mistral around noon, I almost expected to see some sort of secret, daytime chaos that would explain how the restaurant pulls off its perfectly orchestrated dinners. But the restaurant was pristine and silent, sunlight poured into the room through large windows, and the kitchen hummed quietly in the background. In a few hours, the restaurant would be lit only by the tentacles of chandeliers and filled with the clink of forks on plates and the murmur of wait staff getting to know their guests.
I met with Shane Gray, Mistral’s pastry chef, and Mark D’Alessandro, the general manager, at …