WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Page 189 of 227

Shrimp is also available sautéed, such as the rendition where plump shrimp are served with roasted black beans, garlic, and shallots, and presented atop a bed of fresh green beans. And for an indulgence, opt for the one-and-a-half-pound lobster sautéed with ginger and scallions. Seafood lovers will find their culinary prayers answered with the various preparations of Chilean sea bass available here. The impres- sive crispy filet is lightly coated with panko, quickly fried, and served in a rich pool of Hunan sauce including soy, rice vinegar, and fish sauce. A lighter, more elegant version is the sautéed filet, dramatically brought to the table and generously garnished with vegeta- bles, ginger, and scallions. For those who want their sea bass as austere and healthy as possi- ble, a selection from the spa entrees menu can include the steamed Chilean sea bass, draped with a light soy glaze and served, as all the spa selections are, with angel hair pasta. The spa selections also offer either steamed lobster, chicken, salmon, or shrimp, and grilled selec- tions that include either boneless chicken breast, shrimp marinated in five-spice pow- der, or salmon teriyaki. Leung is particularly fond of another spe- cialty: the pan-seared angel hair dishes,which help you understand why Marco Polo was so interested in taking pasta back to Italy after visiting China in the 13th century. Bernard's Bernard Leung 188 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 local cuisine "tradition of excellence"

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