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20051028 Friday October 28, 2005

More notes on Brunch at the Museum of Science

  • The Executive Chef at the Museum of Science in Boston is Donald Burns.
  • Previously, Donald Burns was the Executive Chef at the Museum of Contemporary Art (MCA) in Chicago, also a Wolfgang Puck Catering operation.
  • The Museum of Science's brunch menu looks a lot like the MCA's brunch menu. The MCA's "Puck's" restaurant also serves similar dishes like "Rigatoni Bolognese with Peas and Parmesan Cheese" and "Field Green Salad with Goat Cheese Croutons, Tapenade, and Balsamic Vinaigrette".
  • I note that "Yukon Gold Potato Puree" also appears on the St. Louis Art Museum's menu (also catered by WPC).
  • Prior to working for Wolfgang Puck Catering, Donald Burns worked on the American Orient Express. I also found a reference that indicates that he worked at Wolfgang Puck's Spago restaurant.

(2005-10-28 04:33:00.0) Permalink |

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