Cambridge, MA 02139
Tucked away in Kendall Square, The Blue Room has been acquiring regulars from near and far by quietly and consistently producing some of the best food in Cambridge. Once part of the American Woven Hose factory, the subterranean dining room features exposed beams and an open kitchen where a wood burning grill sears dishes with Mediterranean, Asian and Latin American influences. By working directly with local farmers and “mom & pop” purveyors, The Blue Room’s kitchen crew is able to put the best and freshest ingredients on their frequently changing menu. Talented chefs have helped solidify its reputation for great, internationally-inspired American cuisine.
What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.
We can’t pronounce it either but luckily you don’t have to be able to say it to sip ...
A native of Colorado and a graduate of Johnson & Wales, chef Robert Grant was one of the youngest cooks offered a sous chef position ever to work for Chef Thomas Keller. Grant started at Bouchon on an externship and stayed for 3 ½ years. He found it inspiring and felt that he could have stayed at Bouchon forever, but he knew that Las Vegas wasn't his home.
Grant packed his bags and left for Europe where he spent three months working on farms in France and Spain via World Wide Opportunities on Organic Farms (WWOOF). Learning what it takes to raise animals with respect, Grant experienced the full circle, from raising the animals to butchering and cooking.
He returned to the States and headed to Boston, where he was hired by Chef Barbara Lynch as Executive Sous Chef of The Butcher Shop. After a year, he was promoted to Chef de Cuisine, and his knowledge and understanding of all things butchery flourished. Responsible for creating the Meat CSA program at The Butcher Shop, Grant demonstrated his knowledge and understanding of a retail landscape. After 3 ½ years at the South End restaurant, it was time for Grant to head back to Italy (again via WWOOF) for inspiration, where he spent most of his time in Emilia-Romagna.
When he returned to Boston he didn't realize Cambridge and The Blue Room would be his next endeavor. As Executive chef of the longtime Kendall Square favorite, he becomes a part of a rich culinary heritage that includes the likes of Chris Schlesinger, Stan Frankenthaler, Bridget Batson, Cal Peternell, Steve Johnson, Tony Maws and Bob Sargent.