BOSTON, Nov. 5, 2013 /PRNewswire/ -- Starting this November, travelers at Boston Logan International Airport (BOS) can experience authentic Spanish Caribbean cuisine from Chef Alberto Cabre, chef and owner of Casa B, located in Somerville, MA. AIRMALL® USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at Boston Logan International Airport (BOS), is pleased to announce that Cabre is the latest chef to join the Dine Boston Visiting Chef Program, which showcases New England chefs' specialties for a three-month period at the airport restaurant.
The media is invited to attend a complimentary lunch and welcome event at Dine Boston that will be held on Wednesday, November 13, 2013 at 11:00 a.m.
Dine Boston is conveniently located pre-security in the AIRMALL in Terminal E, which means airport visitors and airline passengers alike can enjoy Chef Cabre's Spanish Caribbean fare.
"With a warm atmosphere inspired by Latin American design, and delicious modern interpretations of traditional Spanish food, Casa B has become one of the region's most popular tapas restaurants," said Michael Caro, vice president of AIRMALL Boston. "The AIRMALL at BOS and Dine Boston are pleased that travelers can now enjoy the inventive Spanish Caribbean cuisine from Chef Cabre at the airport as part of the Dine Boston Visiting Chef Program."
Located in Somerville's Union Square, Casa B has strong culinary roots in the Spanish Caribbean cuisines of Colombia's Atlantic Coast and the island of Puerto Rico. The restaurant also draws inspiration from many Latin American countries, including Mexico and Argentina. The menu offers traditional dishes from the Spanish Caribbean, infused with flavors, colors and textures from Chef Cabre's travels. All menu items are meant to be shared.
At Dine Boston, Chef Cabre's menu will consist of two appetizer selections, including Pastelillos De Camaron (Puerto Rican fried empanadas filled with shrimp and accompanied by criollo sauce) and Ensalada Siete Capas (seven layer salad with micro greens, green peas, boiled egg, onion, Serrano ham, manchego cheese and aioli dressing). Entrees include Hamburguesitas De Cordero (lamb sliders with sharp cheddar cheese, caramelized onion and yogurt sauce) and Arepas Colombians (three Colombian white corn tortillas with local white fried fish, criollo sauce, guacamole and fresh radish). Dessert is Budon De Coco Y Chocolate (coconut and chocolate warm bread pudding with guava sauce).
The Dine Boston Visiting Chef Program, founded by Dine Boston, enables renowned New England chefs to "moonlight" at the restaurant and create a special menu for visitors. Past chefs featured in the Dine Boston Visiting Chef Program include Camilo Diaz and Sari Abul-Jubein from Casablanca; Erwin Ramos from Ole Mexican Grill; BJ Salazar of Sel de la Terre; Marisa Iocco from Spiga; Jose Duarte of Taranta; Rachel Klein of Aura; Alexandre Alvarenga of Chama Grill: Andy Husbands of Tremont 647; and Domenico Fabiano of Arturo's Ristorante.
For more information about AIRMALL USA, visit www.airmallusa.com. Follow AIRMALL Boston on Twitter at @airmallbos.
About AIRMALL® USA, Inc.
AIRMALL® USA, Inc. is the developer and manager of the retail, food and beverage operations at Pittsburgh International Airport, Boston Logan International Airport (terminals B and E), Baltimore/Washington International Thurgood Marshall Airport, and Cleveland Hopkins International Airport. The leading airport concessions model in North America, AIRMALL USA continues to post among the highest per-passenger spends on the continent and consistently receives accolades for innovation and customer service. For more information on AIRMALL USA, visit www.airmallusa.com.
Jennifer O'Rourke For AIRMALL USA
SOURCE AIRMALL USA