Watching a master at work

Tomorrow is the second date of my Dine Like a Critic in Central Square with Elderhostel. It’s amazing what the participants — last week there were 21 — and I learn about restaurants,

Tony Maws in his kitchen

environmental issues, and ice cream. To top that off, the lunch on these sessions is at the new Craigie on Main. How cool is that? Having Tony Maws,one of the hottest chefs in the Boston area — and believe me, he’s on his way to national stardom — cook for you and then explain what went into the sauces and how he picked the produce is really special. Here is Tony preparing Arctic char with a brothlike sauce that truly tastes of the sea.

Added to that, Steve Johnson explained how he ran Rendezvous and why he picked Central Square; Daniel Goldstein outlined how a coffee business like Clear Conscience Cafe can help save the environment, and Gus Rancatore explained how he thinks up ice cream flavors. All in all, a great day. I can’t wait to see how tomorrow’s group reacts to all this information (the third date for Dine Like a Critic in Central Square is June 2). I’m hoping this program has legs.