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The Basics: Pairings restaurant information

Pairings

50 Park Plaza
Boston, MA 02116
617-262-3473

Pairings restaurant information
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Located on the ground floor of the Boston Park Plaza Hotel & Towers, Pairings serves a menu of contemporary American small plates that are perfectly suited for sampling and sharing. The innovative dishes - with varied textures, flavors, colors and exotic ingredients - are designed to complement and celebrate the relationship between food and drink.

The dining room, which boasts floor to ceiling windows that look out over the plant-lined patio and Park Square, is a marriage of warm autumnal tones, textural and tactile fabrics and dark wood, juxtaposed with natural light and vaulted ceilings.

Adjacent to the Theater District, Pairings' elegant yet relaxed atmosphere is versatile enough to suit just about every culinary mood - whether you're in search of a quick bite before or after a show, an after work snack and a cocktail or a leisurely dinner.

News and Events at Pairings restaurant

Wednesday Wine Pairings at Pairings
Appropriately enough, Pairings hosts a weekly wine tasting series, pairing an assortment of wines with various small bites.

Get Fired Up for Chefs in Shorts
The season's most anticipated tasting event is approaching - the fourteenth annual Chefs in Shorts is scheduled for Friday, June ...

Pairings Hosts Monthly Beer Tastings
Forsaking the standard food and wine pairing for something slightly out of the ordinary, Pairings at the Park Plaza Hotel ...

Stuart Race

Chef at Pairings

Chef Stuart Race at Pairings

Executive Chef Stuart Race began his impressive culinary career at the award winning Antoine's Restaurant in Auckland, New Zealand. He gained valuable culinary experience at a number of hotels and restaurants in New Zealand and London before moving to Melbourne, Australia to join the pre-opening team at the Sheraton Towers Southgate. After four years with Sheraton, Race moved to Sydney, Australia to serve as the Executive Sous Chef for the Intercontinental Hotel. Race earned his first Executive Chef role at the five star Luxury Voyages resort in Outback Australia.

In 2002, Race re-joined the Starwood family as the Executive Chef at the Westin Melbourne in Australia. He enjoyed much success during his four years at the Westin Melbourne, twice winning best hotel restaurant along with numerous other awards including hotel of the year. In 2006 he moved to the United States to become Executive Banquet Chef at the Westin Diplomat in Florida, overseeing more than 200,000 square feet of meeting space.

In April of 2008, Race moved to Dallas to help re-launch the Westin Galleria's culinary operation after a major renovation. While at the Westin Galleria, he led the only dedicated kosher kitchen in the Dallas area and was nominated for Executive Chef of the year. During the summer of 2010, Race set course for the Northeast, landing at the Boston Park Plaza Hotel, where he oversees all culinary operations including the day to day operation of the hotels' signature restaurant, Pairings.

Race is passionate about giving back to the community and has participated in and led many activities for various organizations including Starlight Foundation, ABC's Extreme Makeover Home Edition and North Texas Food Bank.

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Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gâteau
1. noun French cake.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Za'atar
1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.