A Foodie’s take on Whisk Boston: A “culinary experience”

If I’m being completely honest, it takes a whole heck of a lot to impress me. It’s no easy feat just ask my boyfriend. But, when I had the chance to experience Wink and Nod’s new culinary experience, known as Whisk Boston, I was more than impressed..I was blown away. 

A little difficult to find, I practically stumbled upon it after walking down a flight of stairs into a dark room, searching for the nearest staff member and asked if I had arrived at Whisk. Certainly, I had, but being a pop-up restaurant, Whisk was located at their newest location, Wink and Nod in the south end. If you have ever been to Lolita in Boston, this will kind of remind you of an upscale Lolita. Kind of eclectic but quaint and fun at the same time!

Upon meeting and greeting the other guests, I noticed the cute arrangement on each of the tables, put together by Jill Kerri, our wonderful host for the evening. 

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We started out with a Caraway Sourdough bread paired with salted and peppered butter. The black pepper was such a nice touch to the butter!

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Whisk collaborates with different restaurants around the city, by “popping-up, and showcasing their innovative display of flavors and somewhat bizarre combinations. By doing so, they are able to have full control over their kitchen and creatively express their culinary genius. Jeremy Kean, chef and one of the owners, uses his idea to take students from prisons as well as the street and put them in a kitchen. It is also clear that through his work he strives to elevate the dining experience. 

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For our first course we had a Strawberry Gazpacho, paired with an island creek oyster, fennel, and smoke. Remember what I said about bizarre combinations? Yup- never would have ever thought of a strawberry gazpacho with an oyster, but of course together, it all made sense as the sweetness of the strawberry blended with the saltiness of the oyster. Whisk has partnered with Wink & Nod’s “cocktail/wine/booze etc” program, so I of course embarked on a wine pairing journey. With the gazpacho dish I had an Alma Negra Malbec- my favorite wine of the night. 

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For our Second Course, we were served a black bass with faro, orange, and ponzu. I had a chateau de labourons with this course. An incredibly fun dish overall!

Third Course: Foi Gras Torchon served with a white chocolate veloute, sea scallops, and lime, paired with a Fino Sherry. Again, taking the sweet and pairing it with the salty. I am not typically a fan of Foi Gras but this was hands down my favorite dish of the night. 

For our Fourth Course, we had a Kalbi short rib with cherry and tiny veggies (literally half the size of my thumb), paired with a Pecchenino-Dolcetto. Where they get the veggies I have no idea, but one of the things I appreciate and respect about Whisk is that they prepare everything in-house and use local food, seasonal ingredients whenever they can. I do apologize for the spelling of the wines as I don’t typically venture out of my Malbec comfort zone. Part of the fun of this whole experience for me was definitely getting to experience some news wines that you won’t generally see elsewhere. 

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Okay, onto the Fifth Course: Whipped Brie (yummy!), with chocolate, honey, morel, and a thin cracker. Another one of my favorites for the night. I have never had cheese with chocolate! With honey-totally! Chocolate- never! It was super tasty and a perfect pairing once again. 

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Lastly, for our final course, we are served a deconstructed rhubarb parfait with a pistachio base and cherries. Elegant and sophisticated- taking a common dessert from my parent’s era and making it over for the younger generations 🙂 With this course, however, I did think the jelly on top had kind of a weird texture and wish there was another texture element such as something crunchy or a smooth, cold ice cream. The cherries were also quite strong, which semi-overpowered the dish. 

Nonetheless the food was impeccable and it is quite clear the passion that these chefs have and the love they pour into their dishes. I am not sure how long they will be around at Wink and Nod, but you can join their mailing list on their website for news on the next spot! (Their website is here.)

Of course, the night did not conclude with just great service and even better food. Jill, our host, made sure we left with a goodie bag full of stuff and also put together a few raffles! To tell you a little bit about what was in our bags, we received a bottle of wine from Sweet Baby Vineyard, located in New Hampshire, a quote printed out by Kal Barteski, Sparkly Soul Headbands, and a candle that says OWP and is not just a candle! You can WEAR IT: It’s a solid perfume, MASSAGE IT: it’s warm massage oil, BURN IT: it’s a candle. Objects With Purpose are made from organic coconut, shea, apricot butter with essential oils.

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We also received little mesh bags from Blue Mercury filled with petite samples and $25 gift card! Annnddd adorable Kiel James Patrick bracelets, which I wear daily now, along with a plethora of other goodies! 

I am so grateful for experiences like these, and can’t thank Jill and the other bloggers enough for such a wonderful night!

Whisk is located at 3 appleton st in the South End currently. 

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