Chef Domenico Fabiano Announced as Featured Chef for the Dine Boston Visiting Chef Program at the AIRMALL® at BOS
- Chef and Owner of Arturo's Ristorante Cooks Up Authentic Italian Cuisine at the Airport; Kick-Off Event to be Held at Dine Boston in Terminal E Landside on May 22, 2013 -
BOSTON, May 15, 2013 /PRNewswire/ -- Starting this May, travelers at Boston Logan International Airport (BOS) can savor authentic Italian cuisine from Chef Domenico Fabiano, chef and owner of Arturo's Ristorante. AIRMALL® USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at BOS, is pleased to announce that Fabiano 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, May 22, 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 Fabiano's Italian fare.
"Arturo Ristorante has been serving old world Italian food with a modern flair for more than 30 years, and Chef Fabiano is known for treating guests at his restaurant like family," said Michael Caro, vice president for AIRMALL USA. "The AIRMALL at BOS and Dine Boston are very pleased that travelers can enjoy classic Italian favorites from Chef Fabiano as part of the Dine Boston Visiting Chef Program."
Located in Westborough, Arturo's Ristorante serves fresh and authentic Italian cuisine. This neighborhood trattoria is a spacious Italian restaurant featuring an open kitchen, a busy bar with cool lighting, and comfortable seating. Open for lunch and dinner, the restaurant's extensive menu has everything from sandwiches, pizzas and house made soups to fresh seafood pasta dishes and top quality steaks.
Fabiano learned to cook from his native Italian parents and has continued their tradition of making everything from scratch and using only the freshest ingredients available. Chef enjoys spending time every day with his guests in the dining room at Arturo, and he appreciates the personal connections he makes with his guests. Giving back to the community is important to Fabiano and Arturo's. The annual "Arturo's Fusion Sunday" charity event raises money to support the Pancreatic Cancer Alliance and has helped raise more than $60,000 in three years. Chef also supports the Pink Revolution, benefiting breast cancer research and patient care at Umass Memorial Worcester.
At Dine Boston, Chef Fabiano's menu will consist of a first course that includes an insalata caprese with house made fresh mozzarella, vine ripe tomatoes, balsamic glaze, extra virgin olive oil, fresh basil, salt and pepper; or a salad trio featuring three salads over a bed of mixed field greens, and includes beet and mandarin orange; hot and sweet corn and zucchini; and tomato, feta, cucumber and mint salad. Entree selections include wild mushroom ravioli made with fresh pasta ravioli stuffed with wild mushrooms and cheeses, tossed with asparagus and roasted peppers in a portabella cream sauce; or pizza arugula with a thin layer of fresh garlic and mozzarella cheese, topped with a fresh salad of arugula, diced tomatoes, kalamata olives, shaved red onion and asiago tossed with house made balsamic vinaigrette. Dessert is Tiramisu made from a family recipe of espresso-soaked lady fingers layered with mascarpone cream dusted with cocoa powder.
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; Chris Douglass from ICARUS; 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; Richard Garcia of 606 Congress, Alexandre Alvarenga of Chama Grill and Andy Husbands of Tremont 647.
PLEASE NOTE: Complimentary lunch will be served to the media on Wednesday, May 22, 2013 at 11:00 a.m. at Dine Boston, which is located in Terminal E (pre-security). Parking is free in the Terminal E Limo Lot. Interviews with AIRMALL USA, Chef Fabiano and Dine Boston are available. Media attending the event who park in the designated parking lot in an unmarked car must post a sign in their windshield identifying their vehicle as a media vehicle. Please RSVP to confirm attendance and interviews by contacting Jennifer O'Rourke at 412-642-7700 or email@example.com.
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. AIRMALL USA is owned by Prospect Capital Corporation, a leading New York investment company founded in 1988. For more information on AIRMALL USA, visit www.airmallusa.com.
SOURCE AIRMALL USA
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