What chefs and readers think about proof of vaccination at restaurants boston.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from boston.com Daily Mail and Mail on Sunday newspapers.
It has been more than a year since the coronavirus pandemic first upended the restaurant industry. Now, with a return to normalcy on the horizon, restaurateurs are celebrating the lifting of restrictions and worrying about an influx of customers during a particularly vulnerable time.
On Monday, Gov. Charlie Baker announced plans to lift almost all COVID-19 restrictions on May 29, allowing restaurants to operate without social distancing or time limits, and inviting vaccinated guests to dine without masks indoors and outdoors. Following the governor’s announcement, Boston acting mayor Kim Janey revealed that the city will follow the state’s plans, lifting restrictions in Boston on May 29.
Join Rosie s Place for an evening of food, friends and philanthropy at their first ever Safe & Sound Chef Showcase, hosted by WBUR reporter and anchor Jack Lepiarz and Susan Wornick.
This special night will feature the best of Boston’s culinary talent: Karen Akunowicz of Fox & the Knife, Andy Husbands of The Smoke Shop BBQ, Fran Quarm of Rosie’s Place, Owen Royce-Nagel of Tres Gatos and Rob Wong of o ya
. Wine pairings from Dan Michaud of Ruby Wines, Inc. are also on the menu.
Watch as each chef is challenged to create a unique dish highlighting an ingredient from Rosie’s Place’s Food Pantry.
Be Okay Bagels owner Sasha Moraski works out of Little Dipper in Jamaica Plain.Courtesy Photo
Connecticut native Sasha Moraski, 27, left a TV career in Los Angeles to launch a bagel business on the East Coast. What started as a casual hobby, baking for friends, turned into Be Okay Bagels, now a pop-up inside of Little Dipper in Jamaica Plain.
âMy family works in the medical field, so it felt very important for me to be closer to home during this time,â she says.
She hopes to strike out on her own in the coming months, peddling non-traditional flavors like sage cheddar and French onion soup.