Chef Clark


Clark's Dining Magazine Series

Featuring , Boston Issue #14

Over 19 million domestic and over 1.7 overseas visitors come to the city annually, making it a leading tourist destination. Come find out for yourself why Boston, Massachusetts is one of the world's favorite cities.

There are annual events that need no further introduction, Boston Marathon, 4th of July, or First Night/First Day There are many seasonal specialties near and dear to Bostonians that visitors should try to take advantage of; Lilac Sunday or the Duckings Day Parade in springtime, Boston Pride Festival for an entire week every June, The Head of the Charles Regatta in fall or a Nutcracker performance to get you into the holiday spirit. Boston's calendar is brimming with things to do, places to go, and people to see.


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Issue 14/14 of the Series

(Preview /Buy Now)


Oak Long Bar is Located in the Fairmont Copley Plaza



OAK LONG BAR & Kitchen


138 St. James Ave.

Boston MA 02116

www.oaklongbarkitchen.com


The atmosphere is half the fun at Oak Long Bar + Kitchen at the Fairmont Copley Plaza. Elegant draperies adorn arched windows, and chandeliers hang from coffered ceilings. The chairs are huge, almost throne-like, and emblazoned on a mirror above the bar is "We serve the nation," a double entendre that refers to hotel guests from afar while subtly nodding to local folk (“It’s a Red Sox Nation thing,” the bartender says).


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OAK Long Bar & Grill

Original Boston Baked Beans


Boston baked beans are a dish of white beans simmered for a long time in the oven. Traditional British baked beans are not an original British dish. They were imported from the United States at the end of the 19th century. (Traditional British/Irish breakfast recipe can be found in Issue #2 "Return to Dublin" magazine).

(Serves 8)


Ingredients:

1 pound dry white beans, soaked for 15 hours

1 large sweet onion, thinly sliced

10 ounces salt pork, cut into 1/2 inch dice

1/2 cup dark, not black molasses,

1/3 cup brown sugar

4 tablespoons pure maple syrup

2 tablespoons ground mustard seeds

1 tablespoon fine salt

2 teaspoons black pepper, freshly ground

5 cups water


Directions:

1. Preheat the oven to 250 degrees.

2. Spread the onion in an even layer on the bottom of a Dutch oven or heavy cast iron pot.

3. Spread the salt pork over the onion, then the beans.

4. In a large bowl, whisk together the molasses, brown sugar, maple syrup, ground mustard seeds, salt, pepper, and water.

5. Gently pour this mixture over the beans.

6. Place the pot over medium to high heat and bring it to a boil.

7. Cover the pot and place it on a rack in the middle of the oven.

8. Bake for about 4 hours or until the beans are tender, stirring once after 2 hours.

9. Remove the lid and continue cooking until the liquid has thickened to a syrupy consistency, about 1 1/2 to 2 hours longer.

10. Let stand at room temperature for at least 30 minutes and up to 2 hours to continue to thicken the liquid before serving.

11. Serve or let cool and refrigerate in an airtight container for up to 4 days.




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New book!


"Exclusive Seafood Guide; Textbook Recipes"


12 years in the making

200 pages