Chef Americo DiFronzo Brings a Taste of Boston's Culinary History to the Dine Boston Visiting Chef Program at the AIRMALL® at BOS - Executive Chef of Boston Landmark, The Union Oyster House, Brings Seafood Specialties to BOS; Kick-Off Event to be Held at Dine Boston in Terminal E Landside on July 16, 2014-
BOSTON, July 14, 2014 /PRNewswire/ -- This summer, travelers at Boston Logan International Airport (BOS) can sample award-winning seafood fare from Chef Americo DiFronzo, executive chef of The Union Oyster House, a landmark restaurant in Boston. AIRMALL® USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at BOS, is pleased to welcome DiFronzo as 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. Dine Boston is located pre-security in the AIRMALL in Terminal E, where both airport visitors and ticketed airline passengers can enjoy the fresh seafood prepared by Chef DiFronzo.
"We're excited to share a treasured piece of Boston's culinary history with travelers at the AIRMALL at BOS through the Dine Boston Visiting Chef Program," said Michael Caro, vice president of AIRMALL Boston. "Travelers are sure to enjoy the delicious seafood creations that acclaimed chef Americo DiFronzo is bringing to the airport this summer."
Located in Boston, The Union Oyster House opened its doors in 1826 and is America's oldest continuously operating restaurant. Chef DiFronzo consistently works to serve the finest and freshest seafood to restaurant patrons. Throughout its rich history, The Union Oyster House has received numerous accolades and was named the "7th Best Seafood Restaurant in America" by the readers of USA Today and 10 Best.com, as well as one of the "10 Classic Restaurants in the World You Must Visit" by Forbes Magazine.
At Dine Boston, Chef DiFronzo's menu consists of two appetizer selections, including fried oysters and a cold seafood sampler with shrimp, local New England farm raised oysters and clams on the half shell. Entrees include a sauteed lobster ravioli in a rich lobster cream sauce with fresh herbs and a seafood platter with shrimp, sea scallops, calamari, farm raised oysters and a filet of fresh haddock served with sides of coleslaw and French fries. Dessert includes a classic Boston cream pie, featuring two moist layers of cake filled with a custard and topped with chocolate ganache and chocolate almonds.
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 Alberto Cabre from Casa B; 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.
SOURCE AIRMALL USA