While I was visiting New England, I made a stop at Blue Ginger in Wellesley, MA.  Ming Tsai, once on The Next Iron Chef and other Food Network shows, opened this spot in 1998.  My friends had been raving about this place for awhile, so it was on our to-do list while I was out there.

The Blue Ginger kitchen working hard.

We started out with a couple of drinks from Blue Ginger’s creative cocktail menu.  I got the Thai Coconut Martini, which consisted of cilantro- and chili-infused vodka, Coco Lopez coconut milk, and lime…great flavor combination.

Thai Coconut Martini. “Creamy, spicy, delicious,” per the menu…I concur.

This was my first opportunity to obtain foie gras since the California ban on the delicacy went into effect, so I went a little overboard and both of the options.  Blue Ginger has two starters with foie gras, including a Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth, and the Blue Ginger Charcuterie Plate.  The latter consisted of duck prosciutto, foie gras torchon, and country pâté.  Both were good…I especially liked the sweetness of the Sauternes broth with the shumai dish.

The Foie Gras Shumai. The shumai themselves came out in a dim sum bamboo container, and then were moved into the broth.

Charcuterie with delicious foie gras torchon (bottom right).

Seeing the need for another cocktail at this point, I chose the Gosling’s Gold Iced Chai Latte – chai-infused rum with Bailey’s and honey syrup.  Again, really tasty.

Gosling’s Gold Iced Chai Latte.

Moving onto the entrees…I went with the Grilled New Zealand Rack of Lamb, and my friends went with Szechwan Chicken and the Sake-Miso Marinated Alaskan Butterfish (two of the house specialties).  All of these were excellent.  The lamb was exceptionally prepared – juicy and tender – and was served with a crispy taro-corn cake, asian chimichurri, and adobo cream.  The butterfish was incredible.  I was a little jealous I didn’t get that myself, and if I go again that’s what I’ll be getting.

My rack of lamb.

Szechwan Chicken with Lapchang Sticky Rice and Sautéed Mustard Greens. Served with Garlic-ginger-soy syrup and sweet chile sauce.

The incredible butterfish, served with wasabi oil, soy-lime syrup, and vegetarian soba noodle sushi.

If rhubarb is ever on the dessert menu, I get it.  Blue Ginger has a Crème Fraiche Cheesecake with Rosé Sobet topped with gingered rhubarb, strawberries, and candied pistachios.  Also good was the Bittersweet Chocolate Cake with cardamom ice cream and chocolate ganache.  Great end to the meal.

Ming Tsai has some of his recipes (including a few of the ones featured at Blue Ginger) on his PBS show “Simply Ming“.  A few of the episodes are online on his website, which I’d encourage you to check out.

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