Blue Ginger
583 Washington St.
Wellesley, MA 02482
781-283-5790
Since opening its doors in 1998, Blue Ginger has been impressing diners from Boston and beyond with its harmonious combination of East and West. Designed by Ming and Polly Tsai in conjunction with a Feng Shui Master, the restaurant features an open kitchen, warm cherry woodwork, Italian granite floors and a soothing water sculpture. Diners can enjoy the theater of the open kitchen or focus purely on the innovative and East-West cuisine, which has earned Blue Ginger high praise from the Boston Globe, Esquire, Boston Magazine and the James Beard Foundation, which named Tsai 2002’s Best Chef Northeast.
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tuna poke
by Chef Ming Tsai
Hawaiian bigeye tuna poke with crispy sushi rice cake and peppercress-tosaka salad
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- 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.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Hoisin
- 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
- Hoisin sauce
- 1. noun A mahogany-colored, sweet and tangy blend of soy, garlic, chile and spices; used in Chinese
- Lemongrass
- 1. noun A lemon-scented herb used liberally in Thai cooking.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Panna cotta
- 1. noun Italian egg custard.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Poussin
- 1. noun A small, young chicken.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Rémoulade
- 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
- Rillettes
- 1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
- Sambal
- 1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Shumai
- 1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
- Somen
- 1. noun Thin, beige wheat noodles.
- Tamarind
- 1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.