Filed under:
The Future of Junk Food at La Brasa
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Sam Monsour (left) and Mark O'Leary, plus scenes and dishes from their last big The Future of Junk Food event in Boston (for now), which took place at La Brasa in early August. [Photos: Rachel Lea
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Course 1: Fruity Pebbles (the set-up) by Samuel Monsour and Mark O'Leary of The Future of Junk Food - Thai Coconut Soup with Lobster, Lemongrass, and Kaffir Lime
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Course 1: Fruity Pebbles (assembled)
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Course 2: Breakfast Taco by Daniel Bojorquez of La Brasa - House-made Masa Dumplings with Rabbit Loin and Gaujillo Chiles
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Course 3: Denny's Grand Slam by Louis DiBiccari of Tavern Road and Tony Susi - Liver Sausage Stuffed Rye Bread with Egg Yolk, Smoked Maple Syrup and Bacon Powder
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Course 4: Breakfast Pizza by Jeff Pond of Area Four & A4 Pizza and Michael Leviton of Lumière & Area Four - White Pizza with Pepper Jack and Cheddar Cheese, Bacon, Quail Egg, Crispy Potatoes and Pickled Banana Pepper Relish
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Course 5: McGriddles by Matthew Gaudet of West Bridge - Maple-Brined Pork Belly, Queso Fesco, Prosciutto Cromesquis with Scrapple-Wrapped Egg Yolk and House-made Sausage
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Course 6: BK French Toast Sticks by Mark O'Leary & Samuel Monsour, The Future of Junk Food - Duck Fat Brioche with Strawberry Hot Sauce, Maple Syrup, Shaved Foie Torchon, and Chicken Skin Trail Mix
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