Former Sous Chef at Max Stein’s to Offer Travelers Tasty New England Menu Items
BOSTON, January 30, 2007 – BAA Boston, developer and manager of the AIRMALL® at Logan International Airport, continues to partner with regional favorite, Dine Boston (located pre-security in the AIRMALL® in Terminal E) to offer travelers a taste of Boston’s best cooking. Robert Thomas is the latest chef to serve up new menu items as part of the Dine Boston Visiting Chef Program that showcases New England chef specialties for a three-month period. A special welcome lunch event will take place on Monday, February 5 at 12:00 p.m. at Dine Boston.
Since Dine Boston is conveniently located outside security, everyone who visits the airport (whether flying or meeting and greeting) will have the opportunity to sample Chef Thomas’ scrumptious fare. Chef Thomas is one of the top chefs in all of Boston, which means Bostonians now have one more reason to come to the airport.
“We are pleased to have local culinary greats like Robert Thomas in the AIRMALL® to prepare gourmet dishes,” said Mike Caro, Vice President of Development for BAA Boston. “I am eager to try the unique menu items that Chef Thomas has developed that will give the traveling public a true taste of Boston.”
The AIRMALL®, in partnership with Dine Boston, developed the Dine Boston Visiting Chef Program, in which renowned New England chefs moonlight and create a special menu. The new menu will include items such as Mother Stein’s Wild Mushroom Strudel, Escargots a la Bourguignonne, Steak au Poivre, Boston Baked Haddock and Chef Thomas’ daily selection of Timeless Tollhouse Cookies for dessert.