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S12 - I ate his liver with some fava beans and a nice chianti [WB6]

2019-05-25

 

North End , Boston - With a nice glass of chianti in my hand , I am sitting on a nice flowery balcony overlooking Hanover Street with magnificent views of the great Boston in all directions. There is a hot smoky plate of swordfish putanesca right in front of me with a side of truffled caesar and certainly I am in a skinny italian design dress that let nothing to imagination ( as you know me). The reason I am sitting here and not in my palace in Tampa, is to honour a great man of our beloved sports, a native of the same province as my adored GM Ouellet, a grand restaurateur and a great dad. The man I am speaking of is the Great Raymond Bourque who was just inducted in the VHL Hall of Fame and tonight was His night. But my article is not on the subject on speaking of all his numbers and bla bla bla but the explore is love of food.

 

 

 

 

Born Jean Raymond Bourque , his mom and grand mother showed him the way to mix the tomato sauce in the pan while grandpa was chopping herbs. This close net family all had the love of fresh ingredients and home cook food.Young Ray was already giving cook show at christmas party, new year’s eve and his relatives birthday. Bourque saved all the knowledge from his gran parents in his teens days while renting a new apartment. Young ladys loved Ray's homecooking and this is how he met Christiane and charmed her with the stomach as they say. The need for good and fresh food that can be prepared by himself really helped him to nourish his body during his young playing days and helped him to be the dominant player he became.

 

While playing his 3rd pro contract , Ray wanting to live the oldest dream he had before wanting to become a great hockey player… have his own restaurant and realize the promess he made to his grandmother and fouded Tresca. An avid connoisseur of food and wine, Ray was lucky enough to be pretty independent in terms of he could pick and choose what he wanted to do and was lucky enough to be able to do that. Bourque knows the competition is stiff in the North End with what he estimates to be 80 Italian restaurants within one square mile. But Bourque and his partners treat the restaurant business the way he approached hockey, always looking to improve, and always striving to be the best “If we don’t make it work at our location, it’s probably something we’re doing. So we try to do the best we can, and we have a plan, and so far, so good,” Bourque said. You’re just a six-minute walk from TD Garden, the home of the Bruins and Celtics, during Bruins’ seasons, we get a good crowd coming knowing it’s Ray’s place and trying their luck in seeing him because he makes a huge effort to come in and meet and greet, and he enjoys it just as much the guests do. And if you are truly lucky you might be sitting with several of his ex-teammates and other Boston athletes (David Ortiz, Drew Bledsoe) taking part in wine tastings.

 

Their is a nice ending story here, as some of you may know for having been woking in the restaurant industry, each table is assign a number to identify the place and every item order. ray’s son knew who I was before being a reporter (naughty boy) ask the Maitre d’Hotel to make a reservation for me at the best table here.. guest what number it is….

 

 

Mia Khalifa - Porn Hub News

 

WC - 616




Clint OConnor

Belle job!

S12 - I ate his liver with some fava beans and a nice chianti [WB6]
Red wine and a nice dress

• 0 teams Like this  1 year
JP Ouellet Merci je suis dans mon environnement en parlant de cuisine
1 year  0 teams Like this
Nathan Schroor

This is amazing...

S12 - I ate his liver with some fava beans and a nice chianti [WB6]
Red wine and a nice dress

• 0 teams Like this  1 year
JP Ouellet Merci !
1 year  0 teams Like this