There are a number of great things about Boston that people enjoy, the history, the architecture and of course the food! And now one author is bringing the best of Boston cuisine straight to your table. Clara Silverstein stopped by Tonia's Kitchen to talk about her cookbook The Boston Chef's Table. Clara told Tonia about one recipe in particular, Gingered Sea Bass. She makes it with a marinade made up of Soy Sauce, Sugar, Sake and Midori (both types of Japanese Rice Wine) and chopped garlic and ginger root. Clara oven roasts the bass with this marinade, which does dry onto the fish, but also infuses it with a rich, pan-Asian style flavor that brings it to a whole different level. It's a side a of Boston haute cuisine you've not tried before, and one that will definitely surprise and delight you and your dinner guests
