The warmer weather has arrived in New England and we all have thoughts of vacations and BBQ with special friends. And our blog welcomes a special friend this summer…

Chef Kevin Long.

Kevin Long is highly regarded as one of the Boston area’s most promising young chefs, and all this summer he’ll be providing you with tips and recipes to make your cookouts sizzle.

After working in the kitchens of several family-owned restaurants on the South Shore, Kevin joined the cooking line at Tosca in 1995, where he was quickly appointed Sous Chef of the award-winning restaurant.

Kevin joined forces with restaurateur Seth Woods for the opening of Aquitaine, one of the Boston South End’s most celebrated restaurants where he worked as Chef.

After honing his skills in the city for a year, Kevin returned to his roots to take the reins as Executive Chef at Tosca. In July of 2005, Kevin expanded his role and took on the role of Executive Chef at Caffé Tosca, Tosca’s sister restaurant.  Kevin has also cooked at the James Beard house numerous times and has participated in Boston’s Spinazzola Gala for over ten years.

In his new role as Executive Chef of Shrine Restaurant, Lounge and Nightclub at the new MGM Grand at Foxwoods Resort and Casino in Connecticut, Kevin is taking his passion for using only the finest quality product and is creating high quality, creative cuisine with Chinese, Thai, Japanese and Pacific Rim influences.

Here is Chef’s Long summer season opener…

BBQ Tip #1:

1. Continually baste food with vegetable oil or 10% blended oil.  This enhances superior browning over dry cooking on the grill and prevents sticking.

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About Shrine Asian Kitchen, Lounge and Nightclub

Owned and operated by Big Night Entertainment, the company behind some of Boston’s hottest nightlife venues including The Estate, Suite and Marina Bay Beach Club (formerly WaterWorks), the 21,000-square-foot nightclub, lounge and stylized dining venue offers a Las Vegas-style nightlife experience with an Asian flair.

The space is a powerful blend of Asian inspiration and style with a touch of smoldering decadence. The 21,000 square-foot, two-story venue accommodates up to 1,200 guests and features two outdoor fire-pit terrace spaces overlooking MGM Grand’s luxurious, fan-shaped pool.

Shrine also boasts an open kitchen, a 225-seat restaurant and two private dining rooms, which can accommodate groups as large as 12 to 40 people. Shrine also boasts the only state-of-the art custom Funktion One Sound System and DJ booth in New England, 40 VIP bottle service tables, 2 full-service bars and a frozen vodka and champagne bar.

We’ll be posting BBQ tips from Chef Kevin Long throughout the season so let us know how you enjoy them in the comments section below, and tell your friends to stop by and pick up the recipes themselves.

And why not take a trip to MGM Grand at Foxwoods and sample the Shrine Restaurant first hand.

The Mystic Country region of Connecticut has many places of interest and to discover them check out our special East Connecticut destinations page here.

Cliff Calderwood
Publisher
New England Online Magazine

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