TATEKITCHEN
Velouté de Champignons
This isn't about finding the hottest new spot in town. This is about a ritual.
For my wife’s birthday, I step into the Tatekitchen to prepare a four-course experience designed to maintain "freshness" in our lives. We don't do commercial anniversaries; we do technique and high-grade ingredients.
Inside this year’s birthday protocol:
Antipasti: A French-style mushroom soup inspired by a summer trip to Helsinki.
Primo: Hand-made 100% semolina pappardelle with sushi-grade seafood and sea urchin.
Secondo: Denver steak seared in cast iron and finished in the oven, wrapped in caul fat.
Dolce: Siena Farm apples elevated by Madagascar vanilla bean vodka.
No dress code, no crowds—just the kids in their pajamas and the best food in Boston, served right at our table.
Veal with Maitake Cream Sauce
This isn't just dinner. This is a statement. Four courses. Japanese fish market ingredients. My daughter Lumi as sous chef. Proper plating. Perfect timing.
Appetizer through dessert—each course planned to show up for the person who shows up for me every day. Kihada maguro is so beautiful, I could sell it for $200. Homemade pescatore with fresh shellfish. Veal with maitake cream sauce. Basque cheesecake to finish.
This is what love looks like in the Tatekitchen.
Grilled Artichoke Salad with a sprinkle of reindeer bone broth
It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
Pigeonneau (squab)
Tatekitchen for his physical therapist, TK, and her fiancé. From a Champagne Vinaigrette Salad to Black Ink Pasta with Shrimp and Eggplant, a luxurious Pigeonneau with Foie Gras, and a sweet Homemade Blueberry Ice Cream. Experience the joy of cooking and sharing with Tatekitchen
Tagliatelle con Gamberi e Melanzane
Official cheat meal… I am telling you that I am a 90% gluten-free guy, but when I cheat, I always go for the highest quality with full respect for history and tradition. Guess what? I made homemade Tagliatelle with ancient organic flour from locals in Massachusetts.
Tagliatelle con Gamberi e Melanzane is a classic Italian pasta dish that combines the savory flavors of shrimp and eggplant with the delicious texture of fresh tagliatelle pasta. It's perfect for a quick, easy, filling, and flavorful dinner.
Pasta Negra con Langostinos
Valentine's Day again? I know it is a special day for showing love and appreciation to your significant other. This year, I decided to invited my teammate Kyle Bochniak and his wife. We train together almost everyday, but haven’t hang out together, so we made it happen.
