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Lord Bunbury's Pub

post #1 of 6
Thread Starter 
Hope this is were this thread should be. I'm looking for anyone/someone that has ever been to Lord Bunbury's Pub at Quincy Market in Boston. It seems to have closed before 1999 according to johnmacs travel site for Boston. You would exit the front door of Fanueil Hall and walk straight across the square to a row of pubs and restaurants on your left and Lord Bunbury's Pub was there on the left.
My wife and I celebrated her citizenship there in 1981 and had the seafood pie with steak fries.
It had a saltine/?cracker crust with as you can imagine, the refer of seafood in it, absolutely magnificent. I'm looking for anyone who may have the recipe. I've seen and tried a lot of variations and made a few of my own, all were well received but they just don't taste the same to me, and I'd like to try the original.
Any ideas? Here's what I think I remember; Saltine and ritz crust, cream sauce (not quite a newburg just a hint of sherry), scallops, crab, a firm white fish, shredded parmasean and bread crumb topping. :beer:
post #2 of 6
sounds interesting
post #3 of 6

Hi Harryd56, I cooked at the Lord Bunbury in the late 80s/early 90s - started as a line cook, and ended up as "chef" (if pubs have chefs). The pies weren't made to order. They should and could easily have been, but bringing the various seafood to their right degree of doneness was not in the cards for a two-man kitchen buried in a blur of burger, steak and scotch egg orders. The pies, when ordered, were fired depending on the other table's orders, crust added and hit under the broiler. The seafood was local and fresh though, being blessedly available one block from the harbor. I can't tell you the recipe because I don't remember. This is going to sound a little absurd, but try the "Joy of Cooking" of all things. It's the simple of simples, but it often has the start to answers. Yes, saltines and Ritz crackers, most likely, dotted with butter, sprinkled with parm. May I suggest that your heightened memory of the dish was do to the celebration at hand? I've had similar experiences, where even the most basic of a Vietnamese broth soared and met the needs of the moment. My advice to you is to stop the search, settle on a good version and create a new memory which will also haunt you with happiness.

post #4 of 6

 

Good Morning Harry56,

 

Here`s a long shot ... The Daily Boston Newspapers, for example, their Sunday Dining Out and Food Section, and if there is a Boston Monthly Magazine for tourism ... Another suggestion is Bon Appetit Magazine.  

post #5 of 6
Thread Starter 

Wow! Yes pubs do have chef's as far as I'm concerned. I've eaten in some pretty cool pubs all around the world and found at least 1 of the cook's behind the lne was qualified to be called a chef due to the fast, fast pace of the operation and the constant meshing of ingredients to keep the ideas fresh and simple. That's neat that I got to speak with somebody that actually know's about Lord Bunbury's.

Yes the heightened sense of the occasion probably did attribute to the memory of that pie but it was delicious none the less and my hat goes off to the cook that prepared it.

Since having written this thread several years ago I have created several pies which have all satisfied my taste and more importantly my honored customers but the memory of that special occasion lives forever in my mind.chef.gif

post #6 of 6

A lot of creative guys and girls work in pubs.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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