It’s not unusual anymore for highly regarded local restaurants or well-known chefs to open eateries in airports.

Boston’s Logan International Airport does this with a twist: at the Dine Boston restaurant, located pre-security in Terminal E, the Dine Boston Visiting Chef Program showcases dishes created by a rotating team of New England chefs. The featured dishes change every three months.

Next up in the “moonlighting chef” series is Richard Garcia, the executive chef at 606 Congress, the restaurant at the Renaissance Boston Waterfront Hotel, where the menu features modern farm cuisine with regional influences using a lot of ingredients from farms in Massachusetts, Vermont and New Hampshire.

For the Dine Boston program, Chef Garcia chose a New England Artisan Cheese Plate and main courses of braised Hampshire pork shanks with butter beans, orange gremolata and fennel or Atlantic Hook Line Caught Haddock with white bean & chorizo stew, yogurt cheese and dill. The featured dessert is warm organic chocolate ganache cake with candied beets and vanilla bean ice cream.

Sound tasty? As an added bonus, passengers who choose to eat at Dine Boston before going through security can request a special pass that allows them to use the security-line ‘shortcut’ usually reserved for frequent fliers.

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