125 Ginger enthusiasts spice up Union Square

On February 3, 2010, in Uncategorized, by The News Staff

Loic/Luke Garrec, 10, presents ginger macaroons to passers-by.

Bambara's gingerbread martinis, a concoction of rum, ginger and molasses, were popular with the crowd. ~Photos by Lauren C. Ostberg

Lauren C. Ostberg

Whether sweet, hot, or alcohol-infused, ginger is a powerful ingredient. This past Wednesday, January 27, it brought five local restaurants and an estimated 125 attendees to Somerville's first Ginger Explosion Festival, held at Grand on Somerville Avenue and co-produced by @eatBoston and the Somerville Arts Council (SAC).

"I'm here because ginger is the perfect spice," said Dwayne Martin, 34, of Cambridge. "It can be spicy, sweet, or soothing."

The five restaurants doling out samples — Ronnarong, of Union Square; Tupelo, of Inman Square; Picco, of the South End; Bambara, of Cambridge; and Petit Robert Bistro, of Kenmore Square — offered a ginger-based martini, stir-fry, gumbo, and veal stew alongside the expected desserts and tea.

"We were looking for a flavor that people could rally around," said Aaron Cohen, 31, founder of @eatBoston, a Twitter-based restaurant event group.

The Somerville Arts Council was on board – their extended ArtsUnion Project series focuses on stimulating the local economy. They also tied food to culture by distributing a fact sheet about gingers' use in ethnic cuisine in Union Square and around the world.

After sampling most of the items available, Martin favored Ron Todd's Thai Toddy, a seasonal, ginger-infused tea/sak√© drink available at Union Square's Ronnarong. Mike Reed, 35, an Union Squarer out to support Grand, enjoyed Bambara's gingerbread martini, while Katherine Bavoy, 28, preferred Petit's ginger macaroons.

Ginger Explosion juxtaposed specialties of French kitchens and South End bakeries, brought foot traffic to an off-the-T location, and mingled ginger enthusiasts with local arts supporters. Throw in a booze-addled reporter, and flavor: rallied around.