BOSTON, Sept. 16 /PRNewswire/ -- Rich flavors, bold textures and exotic hints of the Spice Trade are coming to AIRMALL® at Boston Logan International Airport (BOS). AIRMALL USA, the leading airport concessions developer in North America and operator of the AIRMALL at BOS, is pleased to welcome Rachel Klein, chef at Aura restaurant, as the latest headliner for the Dine Boston Visiting Chef Program. The program showcases New England chefs' specialties for a three-month period at the airport restaurant.
Dine Boston is conveniently located pre-security in the AIRMALL® in Terminal E, which means airport visitors and airline passengers alike can sample the delicious fare created by Chef Klein.
"Chef Rachel Klein's passion for global flavors and ability to create contemporary cuisine with a unique twist will certainly engage restaurant goers in the Boston area," said Mike Caro, vice president for AIRMALL USA. "The AIRMALL at BOS and Dine Boston are pleased to offer a taste of her menu to the traveling passengers through the Dine Boston Visiting Chef Program."
Growing up in New York City, Chef Rachel Klein developed a love of food at an early age
thanks to her cosmopolitan surroundings and extensive family travel throughout Europe and the United States. This early exposure was reinforced by her Eastern European roots, explaining her natural gravitation towards the kitchen. Aura restaurant is located at the Seaport Hotel in Boston, where Chef Klein's passion for global flavors and playful approach to cooking blend the hotel's maritime ties to the Spice Trade that infuse its globally-inspired contemporary American cuisine.
At Dine Boston, Chef Klein's menu includes a Melon salad consisting of smoked scallop, lime, thai chili and sweet basil seed; Ricotta Gnocchi with Morel mushrooms, brussels sprout leaves, fava beans, shallot cream, tahoon cress, aged Marieke gouda; Steak & Eggs (a natural flat iron steak, potato puree, truffle fried egg, asparagus and bordelaise sauce); Georges Bank Scallops, which include Lobster wontons, lemon grass beurre blanc, candied fennel, pine nuts and mache; and a milk chocolate mousse parfait which includes caramel sauce, chocolate crumble, whipped cream and a sea salt chocolate chip cookie for dessert.
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; and Jose Duarte of Taranta.
About AIRMALL® USA
AIRMALL® USA 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 boast the highest per-passenger spend 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.airmall.com.
SOURCE AIRMALL USA