[vc_row][vc_column][vc_column_text]Local chefs in Boston reveal the upcoming trends in cooking for this autumn. Among these notable cooks is STRIP by Strega’s Executive Chef Farouk Bazoune.

Known for his uniquely crafted dishes like the Burratta + Prosciutto and Pan Seared Cod, Bazoune discusses with the Boston Common Magazine his own unique style of cooking.

Chef Farouk Bazoune will be recreating more classic dishes this fall, stating, “….Prime rib is also a nostalgic dish that’s becoming popular again as chefs put their own spin on this classic.”

Read more in the Boston Common Magazine!


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