Out of this universe

December 14, 2010
By

Lydia Shire (third from left) hosted a special luncheon at Scampo last week to honor Esquire magazine’s Female Universe of Culinary Bostonians, which was quite a testament
to the incredible group of female chefs we have in Boston. The lunch was full of laughs and holiday cheer, as these ladies had much to be happy about.
Honored chefs Lydia Shire (Scampo), Jody Adams (Rialto), Rachel Klein (Aura), Azita Bina-Seibel (Bin 26), Barbara Lynch (Menton) and Michela Larson (Rocca) enjoyed a decadent
lunch of Venetian Spider Crab Soup, Agnolotti del Plin with Shaved White Truffles and Tagliata of Wagyu Sirloin with Marrow prepared by Shire’s team. Tables in Scampo’s private dining room were decorated festively by Shire herself, with her one-of-a-kind tabletop trinkets
brought in from her home in Weston.
GBCVB President Pat Moscaritolo, Tiffani Faison (Rocca) and Mary Cather

Lydia Shire (third from left) hosted a special luncheon at Scampo last week to honor Esquire magazine’s Female Universe of Culinary Bostonians, which was quite a testamentto the incredible group of female chefs we have in Boston. The lunch was full of laughs and holiday cheer, as these ladies had much to be happy about.Honored chefs Lydia Shire (Scampo), Jody Adams (Rialto), Rachel Klein (Aura), Azita Bina-Seibel (Bin 26), Barbara Lynch (Menton) and Michela Larson (Rocca) enjoyed a decadentlunch of Venetian Spider Crab Soup, Agnolotti del Plin with Shaved White Truffles and Tagliata of Wagyu Sirloin with Marrow prepared by Shire’s team. Tables in Scampo’s private dining room were decorated festively by Shire herself, with her one-of-a-kind tabletop trinketsbrought in from her home in Weston.

GBCVB  President Pat Moscaritolo, Tiffani Faison (Rocca) and Mary  Catherine Deibel, Deborah Hughes and Susan Regis (UpStairs on the Square) also joined in the revelry.

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