Russell House Tavern’s Executive Chef Michael Scelfo appears live in-studio on WBUR‘s daily public affairs showRadioBoston to talk about reinventing traditional Jewish food for the Beyond Bubbie’s Kitchen tasting event.

For a story on foodies using technology in the restaurant industry, Mashable features Russell House Tavern chef Michael Scelfo as a pioneer.

A review of Island Creek Oyster Bar is featured in the Sunday Travel section of The New York Times.

Boston Business Journal profiles Bakers’ Best Catering President and CEO Michael Baker for its weekly Entrepreneur column.

The Boston Globe profiles Bakers’ Best Catering’s corporate production manager in the Money & Careers section of the Sunday paper.

Bargiornale, a glossy Italian lifestyle magazine, highlights the aged cocktail program at Temple Bar in Cambridge, in a story alongside London bartender Tony Conigliaro, who invented the concept.

Treat Cupcake Bar is a featured “sweet sensation” in BEST EVENTS‘ winter issue.

BEST EVENTS magazine, a publication geared toward meeting and event planners, features Basho and Douzo among Boston’s best sushi.

Eastern Standard represents the Boston bar scene in thisAirTran in-flight round-up of quintessential city cocktails.

In a story on barrel-aged cocktails, The New York Timesincludes the aged Negroni at Temple Bar, putting the Cambridge bistro in the same ranks as bars and restaurants that boast nationally recognized cocktail programs in cities like Portland, Oregon, Chicago and