Spotlight: Tony Maws

As a member of the No Kid Hungry community in Boston, Chef Maws has cooked out at our Annual No Kid Hungry Dinner, served as an Honorary Chef Chair for the Boston Taste of the Nation for No Kid Hungry for 4 years, and, most recently, he cooked at the New York City No Kid Hungry Dinner.

He’s looking forward to joining over 60 other Boston area chefs on June 7th for Taste of the Nation Boston. Tony, like all No Kid Hungry Chefs, is a key player in our efforts to end childhood hunger in the United States.

How did you become involved with No Kid Hungry?
As a chef I'm asked to participate in myriad charitable opportunities and it's hard to say no.  My restaurant group decided early on that we would have a "Charity Mission" that would focus on Cambridge/Somerville, kids and hunger.  Well, No Kid Hungry combines two of these issues, so it's an obvious choice.  Plus, it’s such a positive and effective organization that we go out of our way to work with them.

Why is ending childhood hunger important to you?
Unfortunately, even in America, there are too many issues to count that leave a great part of our population in states of want and despair. The United States has more resources than any other country in the world and we should not allow politics to get in the way of feeding the nation’s children.

Do you have a favorite memory from your involvement with No Kid Hungry?
Last year’s No Kid Hungry Summit, a gathering of 40 other chefs to testify on Capitol Hill in support of the federal summer meals program,was inspirational -- to see so many accomplished chefs care so deeply about this cause and be so willing to contribute their resources to No Kid Hungry was energizing. 

It's summertime! What ingredients will we find in your kitchen during the summer? What are your favorite summertime meals?
We all enjoy summertime meals for their freshness, bursts of bright flavors and abundance of local ingredients available at the market -- I am certainly no different.  I don't have one favorite meal, but anything fresh from the farm, cooked on the grill and served to my family and friends is just about as good as it gets. 

Finally, would you share your favorite quick, healthy recipe with us?

Sauce Verte
⅓ cup mint leaves, picked
⅓ cup  parsley, picked
⅓ cup cilantro, picked
½ tsp yuzu kosho paste
1 tsp lemon juice
¼ cup ice water
1 tbsp fish sauce
1 each clove garlic, rough chopped
2 tbsp soaked capers
Salt, to taste
¾ cup olive oil

 Directions: Place all the ingredients into a blender and puree on high speed until smooth.

Learn more about this year's Taste of the Nation and buy your tickets now!

Spotlight: Tony Maws

As a member of the No Kid Hungry community in Boston, Chef Maws has cooked out at our Annual No Kid Hungry Dinner, served as an Honorary Chef Chair for the Boston Taste of the Nation for No Kid Hungry for 4 years, and, most recently, he cooked at the New York City No Kid Hungry Dinner.

He’s looking forward to joining over 60 other Boston area chefs on June 7th for Taste of the Nation Boston. Tony, like all No Kid Hungry Chefs, is a key player in our efforts to end childhood hunger in the United States.

How did you become involved with No Kid Hungry?
As a chef I'm asked to participate in myriad charitable opportunities and it's hard to say no.  My restaurant group decided early on that we would have a "Charity Mission" that would focus on Cambridge/Somerville, kids and hunger.  Well, No Kid Hungry combines two of these issues, so it's an obvious choice.  Plus, it’s such a positive and effective organization that we go out of our way to work with them.

Why is ending childhood hunger important to you?
Unfortunately, even in America, there are too many issues to count that leave a great part of our population in states of want and despair. The United States has more resources than any other country in the world and we should not allow politics to get in the way of feeding the nation’s children.

Do you have a favorite memory from your involvement with No Kid Hungry?
Last year’s No Kid Hungry Summit, a gathering of 40 other chefs to testify on Capitol Hill in support of the federal summer meals program,was inspirational -- to see so many accomplished chefs care so deeply about this cause and be so willing to contribute their resources to No Kid Hungry was energizing. 

It's summertime! What ingredients will we find in your kitchen during the summer? What are your favorite summertime meals?
We all enjoy summertime meals for their freshness, bursts of bright flavors and abundance of local ingredients available at the market -- I am certainly no different.  I don't have one favorite meal, but anything fresh from the farm, cooked on the grill and served to my family and friends is just about as good as it gets. 

Finally, would you share your favorite quick, healthy recipe with us?

Sauce Verte
⅓ cup mint leaves, picked
⅓ cup  parsley, picked
⅓ cup cilantro, picked
½ tsp yuzu kosho paste
1 tsp lemon juice
¼ cup ice water
1 tbsp fish sauce
1 each clove garlic, rough chopped
2 tbsp soaked capers
Salt, to taste
¾ cup olive oil

 Directions: Place all the ingredients into a blender and puree on high speed until smooth.

Learn more about this year's Taste of the Nation and buy your tickets now!

383 Dorchester Ave, Suite 230, Boston, MA 02127
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