I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Hood Cream is a staple in my home and has been for generations.  I can’t remember a time that I opened my Nana’s refrigerator and didn’t see cartons of cream all over the place.  So when I was selected to be a Hood Cream Blogger Ambassador, I was thrilled!  I am excited to learn more about a brand that I have been loyal too and to share all that great info with you!
To kick off this great journey, I got to attend a Hood Immersion Dinner at Deuxave in Boston.  Where owner and executive chef, Christopher Coombs cooked up an amazing 5 course meal.
Everything we sampled was amazing!  I can not wait to recreate these dishes at home.  It is so exciting knowing that an ingredient that I use in my own kitchen is also chosen by restaurant owners who have the best ingredients at their fingertips.
Our first course was Heirloom Tomato Gazpacho.  A light, cold, soup that was full of delicious taste.
 Next came the Spring Carbonara, a delicious pasta dish topped with bright fresh vegetables and a quail’s egg.  I wasn’t to sure about this one when it was placed in front of me, I had never eaten a raw egg before and was definitely apprehensive.  However I took the leap of faith because the gazpacho was so good, and I am so glad I did!  This dish will be one of the first I try to duplicate.
For our third course we tried the Pan Seared Cod with Tomato Clam Nage.  I have never been a big seafood eater, I love crab legs and shrimp cocktail and even some fried scallops during the summer but beyond that I’m clueless.  However now I am determined to learn how to cook seafood because I must recreate this dish.  This cod was my favorite dish, my Nana who always tried to get me to eat seafood, would have fallen off her chair if she saw how quick I devoured this plate!  Nage is a broth that is thickened with cream and it was a perfect combination.  I never thought to combine cream with seafood and now I cant wait to start experimenting.
Next on the menu was Niman Ranch Prime New York Strip with Madeira Cream Sauce.  My husband was a bit jealous when he saw this listed on my menu when I got home.  The steak was delicious and the madeira cream sauce was light and tasty.  It was a perfect combination.
 This was served with both Asparagus Gratin and Potato and Caramelized Onion Gratin.  Another great light and tasty dish.  Asparagus is one of my favorite vegetables and who doesnt love potatoes?  So this dish definitely didn’t disappoint.  
I learned that the way to keeping all these great dished from feeling heavy is to make sure you use a high quality cream while cooking so that it will not separate at high heats.  Beyond the taste, this is an important reason to make sure you have Hood in your cooking arsenal.
After these great courses I thought I was full, that was until my sweet tooth got a glimpse of the final course, Peach Melba.  I could smell the fresh fruit from my seat and I loved every bite if this sweet treat.  This is another dish I cant wait to try making, my best friends wedding is coming up and I would love to prepare these for one of our upcoming bridesmaid nights!
What fun would a great dinner be without some great people to enjoy it with?  Not much fun, in my opinion!  Luckily this dinner was full of great food and great people to share it with! 
 Chef Coombs came out to explain each course and then sat and answered questions once the cooking was finished, the awesome people from Hood who coordinated the dinner joined us, and I got to meet a bunch of local bloggers who made this an awesome night out!
Some fun facts I learned about Hood Cream are:
– Hood was originally founded in 1846 in Charlestown, Massachusetts, by Harvey Perley Hood.
Hood is one of the largest branded dairy operators in the United States.
– Chefs across New England depend on Hood Heavy Cream and Whipping Cream in their recipes for its superior performance and quality.

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