La Padrona
- When
November 19
- Where
-
La Padrona
38 Trinity Place
Boston, MA 02116 - Tickets and Info
- Get Tickets
Join Jacques Pépin and fellow guests at La Padrona for an unforgettable multi-course dining experience. Recently honored as Boston’s Best New Restaurant of 2024, twice over, this evening begins with a cocktail hour featuring passed hors d’oeuvres, followed by a four-course seated dinner expertly paired with wines.
Highlights
- Jacques Pépin himself will be in attendance at this special dinner along with JPF Executive Director, Rollie Wesen, to present remarks about the Jacques Pépin Foundation.
- Each unique course will be crafted and presented by a talented A Street Hospitality Chef, in collaboration with two-time James Beard Award-winning Chef Jody Adams. Together, they’ll bring the flavors and hospitality of La Padrona, Saloniki Greek, Trade Boston, and Porto Boston to your table.
- La Padrona opened in the spring of 2024 and has been named The 2024 Best New Restaurant in Boston by Boston Magazine and Boston Common Magazine
- The restaurant was also awarded the “2024 Best of the Best” recognition by The Boston Globe
Details
- Cocktail hour featuring passed hors d’oeuvres, followed by a luxurious four-course seated dinner, begins at 6:00 PM
- For more information, contact La Padrona
Event Host
Jody Adams
Chef and restaurateur
Chef Jody Adams says her priorities are working with people, working with food, and building a community, and she lives these priorities every day. Jody’s priorities and passions have driven her long career in the kitchen, in her philanthropic work, and in communities here and abroad.
Working with partners Eric Papachristos and John Mendez and their company, A Street Hospitality, she’s growing new, innovative concepts in Mediterranean dining. The team opened TRADE in 2011, which serves elegant, Greek-inspired cuisine steeped in the warmth and comfort of that region. In 2016, they opened the first of five Saloniki restaurants, offering fast-casual, locally sourced, scratch-made Greek food, as well as Porto, serving coastal Mediterranean fare.
Jody’s currently devoted to La Padrona, the newest venture from A Street Hospitality located at the new Raffles Hotel in Boston.
Guest Chefs
Kimberly Beatrix
Pastry Chef, La Padrona
With 15+ years experience in food and beverage hospitality, specializing in pastry, there is nothing else Chef Kimberly looks forward to doing everyday.
In 2022, chef Kim moved to Boston, where she was offered the position of Executive Pastry Chef at Encore Boston Harbor, the casino hotel, where she reopened the pastry department. She did everything from chocolate and sugar showpieces, as well as desserts for 6 restaurants and catering and banquets.
Currently the Pastry Chef for the brand new restaurant, La Padrona, a fine dining Italian restaurant under the A Street hospitality brand, chef Kimberly will continue to fine tune her skills offering her years of experience in pastry and management, and is excited to be a part of the team.
Amarilys Colon
Executive Chef, La Padrona
Chef Amarilys Colón joined the A Street hospitality group in 2018 at Porto, in Boston’s Back Bay. Chef Colón’s talent and dedication quickly propelled her through the ranks, from line cook to sous chef, and eventually to the esteemed position of Executive Chef and Business Director.
Currently, as Executive Chef at La Padrona, Chef Colón brings her signature style and culinary expertise, curating a menu that celebrates the rich traditions of Italian cuisine and New England ingredients.
Wilfredo Guerrero
Head Chef, Saloniki Greek
Chef Wilfredo Guerrero discovered his passion for cooking at a young age in his mother’s kitchen in El Salvador. His curiosity about the culinary arts flourished into a love for creating fresh, flavorful, and textured dishes. At 19, Wilfredo moved to Boston, starting his culinary journey as a dishwasher in Greek and Italian restaurants. His dedication and talent quickly elevated him to head line cook.
Wilfredo’s drive led him to Saloniki Greek Restaurant, where he impressed with his leadership and commitment to high standards. Mentored by Chef Jody Adams, he advanced from prep cook to head chef, eventually overseeing food quality and control.
Alavee Hassan
Executive Chef, Trade
Alavee Hassan, a chef passionate about uniting people through food, serves as the Executive Chef at Trade, Jody Adams’ Greek-inspired restaurant in Boston. With a diverse culinary background, Alavee blends various cuisines, respecting traditions while modernizing Greek dishes, making Trade the best Mediterranean restaurants in Boston. Born in Bangladesh and raised in Italy, he discovered his love for cooking early on, influenced by his mother. He has worked in various kitchens, from Sylvia’s in Harlem to the award-winning French restaurant Deuxave in Boston, eventually becoming the culinary director at the best ramen bar in Massachusetts. Alavee emphasizes the importance of people in his culinary journey, focusing on creating memorable experiences for guests and mentoring his team.
Josue Louis
Executive Chef, Porto
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily, where he absorbed the nuances of the region’s rich gastronomic tapestry. Beyond these shores, influences from North Africa, Turkey, Spain, and Greece inform his deep-rooted understanding of Southern Italian cuisines. Notably, Josue also finds inspiration in the culinary traditions of his family’s native Haiti, infusing his creations with a profound sense of heritage.