Five Favorites With Edgard Hunt, Dope Dinners Boston
Edgard Hunt is the co-founder of Dope Dinners Boston
by The Clever Root Staff
Introducing “Five Favorites With…”, The Clever Root’s series that profiles cannabis chefs and culinary professionals from across the country, showcasing some of their favorite local spots by answering the same five questions… because nobody knows better where to eat and which cannabis products are great than chefs!
Got a chef you want to see featured? Email us: info@thecleverroot.com
Chef Edgar Hunt
Photo Credit: Chef Edgard Hunt
Meet Edgard Hunt, a private chef who has worked in hospitality and F&B for more than a decade. He and his wife launched Dope Dinners Boston, an events and private in-home infused dining experience, as a way to bring food and cannabis to life at the table for their community. Edgard’s cuisine combines New England-style classics with Caribbean flavors, and he has worked with some of New England's most celebrated chefs. And as he puts it, “I cooked for some of the dopest people in Boston!” Read on for his recommendations.
What are your five favorite places to eat and drink in Boston?
There are so many it’s crazy! But if I have to narrow it to five, I would say (in no order):
What are your five favorite MA weed products?
Chef Edgard Hunt during one of Dope Dinners Boston’s private events. Photo Credit: Chef Edgard Hunt
What are the five best things to do/places to go when high in Boston?
Who are your five biggest culinary inspirations - cannabis or otherwise?
Anthony Bordain
Rodney Scott
Francis Mallmann
Gregory Gourdet
To be determined
What are your five favorite dishes to serve guests at a Dope Dinner and why?
Scallop Crudo
I really love working with some of the best ingredients New England has to offer, and scallop is one of my favorite proteins to work with. I love to serve it raw. This one is served with lacto-fermented red onion, lime, roasted pepitas and herbs.
Egg Frittata
Everyone loves brunch, and what better way to start your day than a fluffy egg Frittata?! This is a classic vegetable frittata is topped with infused chili oil for some heat and chill.
Porchetta
This is another favorite of mine to make because it's absolutely delicious. I sous vide my porchetta for 36 hours and then roast it in the oven to get that beautiful golden brown crispy skin. It is a crowd-pleaser for sure, and you can also make the best sandwiches with it.
Almond Cake
I am not the greatest dessert maker, but this is something I really like to make because it’s simple and delicious and pairs really well with seasonal ingredients.
Boulette Morue (Cod Fritter)
This dish is near to my heart because it is a classic French West Indies dish that I grew up eating, and I love being able to share this dish with people at our dinner parties. My take on this classic Caribbean dish uses local NE cod that I smoke, caramelized onions, yucca and yucca (cassava) flour.
