Taste Camp: The Wine Industry of Quebec (Part 2)

Vinifera are also important at Vignoble Les Pervenches. The vineyard was established in 1991, but the current owners, Michael Marler and Véronique Hupin, purchased it in 2000. The vineyard consists of three hectares, certified organic, and they grow hybrids and vinifera, though since 2003, they have only planted vinifera grapes. Their most planted grape is Chardonnay, and they possess some which is 22 years old. You'll also find grapes like Zweigelt, Pinot Noir, Marechal Foch, Seyval Blanc, and Frontenac. They plan on planting some Pinot Gris this year, planting a few rows to see how it does.

Michael, pictured above, informed us that for the last five years, they have been practicing Biodynamic viticulture though they are currently not Demeter certified. Their issue right now that that they have made some changes to their viticulture, due to difficulties with the laborious practice of stirring the waters for their Biodynamic preparations. To Michael, the only way to assess the efficacy of Biodynamics is to do it and check the results. He is still unsure if his results are due to Biodynamics or simply from being a conscientious farmer.

The winery produces about 15,000 bottles annually, with small increases each year. The cold, like for all of Quebec, is an issue and they cover their vinifera grapes with cloths to protect them, though that can also lead to mice and rabbits sometimes taking residence under the cloths.

We got to taste one of their recently released wines as well as a number of barrel samples. Their whites were definitely my favorites, especially their Seyval Blanc and Chardonnay wines. The 2012 Seyval Blanc & Chardonnay blend ($17) was bottled only 2 weeks ago. The blend consists of 85% Seyval and 15% Chardonnay, was barrel fermented and they used natural yeast. It had a clean, crisp, fruity taste, some delicious pear and apple. Based on my tastings, I think their concentration on white wines is a very good idea and I would recommend you check out their wines.

One of the most beautiful properties we visited was at L’Orpailleur, where we met founding member Charles-Henri de Coussergues. As I stated yesterday, they are now the largest winery in Quebec, producing around 160,000 bottles per year.

Their biggest challenge is to pass safely through the Quebec winters and pruning is a very important aspect in that regard. They conduct 3 main types of pruning, and each grape type has its preferred method of pruning. For example, Chardonnay has a more complicated pruning. They also practice hilling, putting sand or dirt over some of the vines as protection. Their oldest grapes are hybrids, sich as Vidal Blanc, Seyval Blanc, Marechal Foch while their newer grapes include Chardonnay, Riesling, and Gewurztraminer.

We started our visit with some bubbly, the NV Orpailleur Brut ($26), and several writers even got to saber open some bottles, using the blade pictured above. They first started producing this sparkling wine back in 1992, beginning with 2000 bottles, and they use the traditional Champagne method. The Brut is made from 100% Seyval Blanc, is aged for about 2 years and has an alcohol content of 11.5%. I was impressed with this Brut, which was crisp, clean and dry, possessed of some subtle and pleasant apple and melon notes. A hearty recommendation for this bubbly.

The winery also produced one of my favorite wines of the trip, the 2010 Cuvee Natashquan ($25), which is also made from 100% Seyval Blanc. It spends a year in French oak, 30% which are new, and it possessed an intriguing complexity, as well as a rich, savory mouth feel and nice citrus tastes. Each sip impressed and I seemed to find something else within it to enjoy. This may be made from a hybrid, but you wouldn't know it from the taste. You would just taste a delicious and compelling wine. Highly recommended.

At L’Orpailleur, after lunch, we had a tasting of wines from a number of other nearby wineries, and I wanted to highlight a few of my favorites.

The 2012 Val Caudalies Rosé ($17.50), a blend of Chambourcin, De Chaunac, Marshal Foch and Lucy Kuhlman, was crisp and dry, with subtle red fruit flavors that brought to mind a Provence Rosé. An excellent summer wine, as well as something that would be delicious year round. Their 2012 Vidal ($16.75) was very aromatic, with citrus, peach and floral notes. Another nice summer wine, something to sip on the front porch, in the backyard or at the beach.

Vignoble Gagliano made a delicious 2012 Frontenac Gris ($18) which had a complex melange of taste, with notes of honey, apricot, and lychee. It was crisp and smooth, with a very pleasing finish. Their 2011 Frontenac Noir ($25) was one of my favorite red wines, with rich red and black fruit flavors, hints of spice and a smooth, lingering finish.

The 2009 Domaine Les Brome Reserve Vidal ($24.50) was intriguing, with delicious citrus, peach, white flower and a backbone of minerality.

White hybrids and ice wine also impressed me at Vignoble Le Marathonien, which is owned by Jean Joly which ran some marathons when he was younger, hence the winery name.

Jean Joly, pictured above, led us on a tour of his 2 hectares of vineyards, which have a very stony soil that provide excellent drainage, and the rocks also maintain heat. The vineyard started in 1989, growing only hybrids, but they now grow a few vinifera, like Cabernet Franc and Merlot.

There are several goats on the property, and the baby goats were especially cute. They serve no larger purpose on the vineyard but they do make for a fascinating attraction for visitors.

The winery produces about 12K-15K bottles annually, including some compelling ice wines.

The NV Seyval Blanc ($12) is 100% Seyval Blanc, a blend of 80% from the 2011 vintage and 20% from the 2012 vintage. It was fresh, clean and crisp with bright fruit. Simple but not one-dimensional. An excellent value wine, pleasant enough to drink on its own or a nice accompaniment with food. The 2009 Boise d'Havelock ($13) is also 100% Seyval Blanc but is undergoes 6-8 months of oak aging. It had a richer, more complex taste and I found it very appealing. Of these two wines, each has their place, and it depends on your mood at the moment which you would prefer.

The 2011 Late Harvest ($28), made from Vidal, was delicious, with a pleasant sweetness, balanced by acidity, and flavors of honey, apricot and citrus. The most impressive wine though was their Ice Wine ($50), also made from Vidal. In 1994, they were the the first ice wine producer in Quebec. This ice wine had a bright golden color, and an alluring aroma of honey, flowers and dried fruit. Its richness caressed the tongue, yet possessed sufficient acidity to prevent it from being too cloying. A lengthy, satisfying finish helped to elevate this wine to the top of the charts. A killer wine and highly recommended.

Taste Camp: The Wine Industry of Quebec (Part 1)

Exploring emerging wine regions is always a fascinating endeavor even if their wines are not readily available outside of that region. It is an educational experience that can reflect the realities faced by many other emerging regions. It is also fascinating to witness the early growth of a wine region, to be one of the first to see their potential. During TasteCamp, our three-day exploration of the wines, beer and food of Quebec, we encountered one of these emerging regions, which has an approximately thirty year history, and an even shorter history with vinifera grapes.

Quebec's first winery, established in 1981, was Côtes d’Ardoise and it is still in existence. In 1982, the L’Orpailleur vineyard and winery was founded by four men, two from France and two from Quebec. These men purchased a 20-hectare farm not far from Côtes d’Ardoise and their winery is now the largest in Quebec, producing over 160,000 bottles of wine annually. Currently, there are over 100 wineries in Quebec, though there appears to be some contradictory information online, with a few sources claiming that there are only around 50 or so wineries. Nonetheless, Quebec has a small wine industry which continues to grow each year.

One of the biggest challenges facing Quebec wineries is the cold weather. It makes it difficult to grow vinifera grapes, and the frost can decimate much of your vineyard. If you lose 50% of your crop or more in a given year, that certainly makes it more difficult to turn a profit. That risk tends to lead to higher prices for vinifera wines, which can make them less of a value. Hybrid grapes, which can be much hardier, generally grow better in this climate yet some feel they don't possess a sufficient cachet, and won't put Quebec on a competitive level with the rest of the world. There is some validity to that argument as a significant number of wine lovers seem to have a prejudice against wines made from hybrid grapes. They shouldn't possess that prejudice, but we cannot deny it exists. If vinifera grapes don't grow well though, what should the wineries do?

This division of opinion as to what grapes should be planted in Quebec seems to extend to a greater division over many other issues. There are two winery organizations in Quebec, the older Association des Vignerons du Québec (AVQ) and the newer Vignerons Indépendants du Québec (VIQ). For a small wine industry, to have two such organizations working at cross purposes, may not be beneficial. At TasteCamp, we heard little about these organizations though we did hear about some of the differing opinions of winery owners and winemakers. These organizations should work together to benefit the entire Quebec wine industry, helping its growth.

Based on my own tasting experiences with the wines of Quebec, I felt that, in general, the white wines and ice wines were of better quality than the red wines. Some of my favorite wines were also made from hybrid grapes. None of that means they cannot make good red wines in Quebec, but I think it is going to take more time and experimentation to increase the overall quality of the reds. Due to the risks of the weather, price is going to be an important factor, meaning you might not find many value vinifera wines. One finds much passion in the winery owners and wine makers, pioneers who are working hard to produce wine in a less than ideal climate. Improvements in the Quebec wine industry will continue to come.

Located along the St. Lawrence River, our first winery visit was to Vignobles Carone, owned by Anthony Carone. The winery was established in 1997 by Anthony's father and originally grew only hybrid grapes, as that was all that was available. However, his father wanted to experiment with vinifera and starting bringing home grape vines from Italy in his luggage. Would you have ever imagined that anyone in Quebec would grow Italian grapes like Sangiovese and Nebbiolo?

Anthony, pictured above, has been following in his father's footsteps. The vineyard consists of 8 hectares which are broken into 3 lots and possesses 25-30K vines. Though they still grow some hybrids, such as Marquette and Frotenac, they have been slowly, taking baby steps, replacing their hybrids with vinifera such as Pinot Noir, Nebbiolo, and Sangiovese. In addition, Anthony has chosen to only produce red wines and his annual production is roughly 25K liters.

On his blog, Anthony has stated the reason for why he embraces vinifera. "I have always been an advocate that nature will always do a better job of creating new grape varieties than man. Hybrids are a creation of man and while useful in allowing the range of viticulture to be extended where natural varieties might not succeed, by definition this does not produce great wine." He also believes that "Hybrids are like Gerber’s baby food. It was fine for a while, but now the consumer wants and expects more."

Anthony keeps the vinifera vines low to the ground to provide them better protection from frost damage though that is not always successful. This year, they were devastated by a terrible black frost, which was worse than anything else they had sustained previously. There were two weeks of extremely hot temperatures which caused everything to bud early. Then the black frost arrived and Anthony lost 50-75% of his grapes, including about 75% of his Pinot Noir. How do you continue after such a catastrophic loss? For Anthony though, there was no question. He would continue, no matter how deep the loss. He has chosen a formidable challenge and his passion drives him despite adversity.

About 75%-85% of the vineyard operations, like pruning, are mechanized and Anthony owns a number of specialized tractors.

Anthony owns a two ton hydraulic press, which was originally designed for ice wine though works with red wines too. He uses both French and American oak barrels, usually a year old, and rotates them every three years. To produce white wines, Anthony would need different equipment, and he thinks reds are more interesting anyways.

I tasted four of the Carone wines and overall they were good, though I didn't find any of them especially impressive. They show promise and it would be interesting to see how the winery develops during the next five years.

The NV Rosso Classico ($18), a blend of Frontenac, Landot Noir, Landal Noir, and Cabernet Severyni, spent about three months in new American oak and has an alcohol content of 12.5%. This wine accounts for about 20% of their production and was a creation of Anthony's father. It was fruity and pleasant, though a bit simple, with a nice element of herbs and spice on the finish and hints of oak. An easy drinking wine, this would be a good burger or pizza wine.

The 2011 Venice Cabernet Severyni ($24), a blend of 90% Cabernet Severyni and 10% Frontenac, has an alcohol content of 13%. Anthony's father planted the Severyni because it reminded him of Barolo. This wine had some volatile acidity and tasted a bit unripe, a strong green aspect to it. The aroma seemed a bit chemical though the taste had more raspberry and spice notes. I would like to have tasted some other vintages to see if this wine was more an exception or not.

The 2010 Venice Pinot Noir ($35), a blend off 85% Pinot Noir and 15% Landot Noir, has an alcohol content of 12.5%. Anthony was the first producer of Pinot Noir in Quebec and loves growing the grape because it is such a challenge. In 2010, he produced about 2500 bottles. He blends in other grapes for more complexity, a greater bouquet and greater fruitiness. I found thus wine to have an interesting nose of herbs and spice, and on the palate those remained prominent, though nice red fruit tastes also came though. It was smooth and pleasant, with moderate complexity. If this were less expensive, I would more strongly recommend it.

The 2009 Double Barrel ($55), a blend of 92% Cabernet Severyni and 8% Sangiovese, has an alcohol content of 14.5% and only 1000 bottles were produced. A special yeast, imported from Italy, is used in fermentation. Its oak aging is more unique in that the wine is first aged in American oak for a year and then it is transferred into French oak for another four months. This wine avoided the negative aspects of the Venice Severyni, and presented lots of compelling fruit flavors up front with spicy edge on its finish. Its tannins were mild and the finish was relatively long and pleasant. This was a good wine, but I think it is pricey for what it delivers compared to similarly priced wines.

To Be Continued...

Rant: Wine Blog Awards, Sexism & More Questions

Last week's Rant created a stir of discussion, in the comments, on Twitter, Facebook and in emails. I questioned the reason why so few women have been named as finalists in the Wine Blog Award (WBA) category of Best Overall Wine Blog. I hoped to start a discussion and it happened, especially sparked by the hot button issue of sexism, despite the fact that was only one element of many in my post. That topic raised emotions as well as defensiveness, and it overwhelmed the rest of the discussion.

In my prior post, my only conclusion was that there was a disparity between the number of female wine bloggers and the number of women, on their own, who were finalists in the Best Overall Wine Blog. With female wine bloggers constituting roughly 38% of all wine bloggers, yet only 1 woman, on their own, being a finalist in that category, that raised a red flag to me.

As an example, let us consider that the widget field has an annual contest for the Best CEO. Women constitute 38% of the CEOs in this field yet in the last seven years, only 1 of those female CEOs has even been a finalist for this award. You can be sure that people are going to questions the reason for the disparity. And that is all I did, question the reasons for the disparity I noticed in the top WBA category.

Women tended to accept that sexism was involved in the disparity, as well as elsewhere in the wine industry. They mentioned some of the contributions of female wine bloggers and also noted that such sexism extends far beyond wine blogging. To them, it was more a given that required no further evidence. Sexism certainly still exists in many aspects of our society so it would not be surprising to find it in the wine industry. For example, I have been following the huge discussion in the science fiction publishing field over sexism. That doesn't necessarily mean sexism exists in the Wine Blog Awards, but it does mean it is a possibility.

That raises another important issue, even if sexism is not involved in this WBA category, or the awards in general, women still perceive sexism there. Perception is an important issue. Why do many women have this perception about the awards? Is it based on valid grounds? How do you change that perception if it is not accurate? Do you need more women involved in the operation and judging of the awards? Trying to combat that perception should be considered by the WBA organizers.

On the other hand, men were more apt to assume sexism was not involved in the disparity. In fact, a number of them got very defensive about the issue. They wanted concrete evidence before they would accept that sexism existed. Some even seemed disturbed that the question was asked without providing definitive proof. The issue of sexism also clouded the other questions and issues I posed. Many men got stuck on the issue of sexism and looked no further. That might have been partially due to the comments by the women that sexism did exist.

To many men, they saw no problems with the Best Overall Wine Blog category, seeing it as a meritocracy, that the best blogs were nominated. However, that raises another important issue, which underlies such assumptions yet which few men wanted to speak aloud. In essence, the assumption is that best male wine blogs generally have been of higher quality than the best female wine blogs. Maybe that is the case, and it is a question I asked in my original post, though no one wanted to directly address that question.

Some men also offered that the disparity was because there are more male bloggers but there still are 38% female bloggers, and only a tiny fraction of that percentage is represented in the finalists. If it was a meritocracy and the quality of the best female wine blogs was high, then they should be represented far more as finalists, even if there are overall less female wine bloggers than men. If people truly believe that the best male wine blogs generally have been of higher quality than the best female wine blogs, then just come forward and admit it.

I was asked to present the names of female bloggers who were "snubbed." I presented four names of female wine bloggers who I felt were deserving of being finalists in the category. I am sure there are others as well, but I only provided four. These were generally women who also had been nominated in other WBA categories, but not for Best Overall Wine Blog. Though some agreed that a couple of my choices were deserving of being a finalist, they still would not accept that those women had been intentionally "snubbed." I never claimed they were intentionally snubbed, merely that they were deserving of being a finalist yet had not garnered that honor. It could be due to more subconscious biases. No one provided a valid reason why these women were omitted.

A few other possibilities were raised. It was alleged that the WBA are merely a popularity contest, and have little to do with who is actually the best. If true, that would tend to show that male blogs are more popular than female blogs. Why is that the case? Is it a matter of quality or sexism/bias? Do the Wine Blog Awards actually present the "best" wine blogs, or is there something else involved?

Paul Mabray, who has been a judge every year of the WBA, stated that only 30% of the judges this year were women, and "which I am sure can be improved." It is interesting though that in 2012, 9 of the judges were women and 8 were men. Even when women were the majority, a female wine blogger was not chosen as a finalist. Definitely a complicated issue.

We all know sexism still exists in our society. We also know that there is a large disparity in the number of women who have been finalists in the Best Overall Wine Blog category. In addition, there are some women worthy of being finalists who have not been awarded that honor. Finally, there are numerous women who believe sexism is involved in these awards. Each of these elements is a building brick in a wall of evidence. Combined, these elements are still insufficient to prove anything, but they provide enough to warrant a further examination.

Such an examination should start with a deeper investigation of the statistics of nominations, finalist selections and voting for the 7 years of the Awards. Though that of course depends on whether such records were kept and still exist by the WBA organizers. If those records do not exist, it will be far harder to examine this situation. However, at the very least, if nothing is done, if no examination is conducted, the perception of sexism will continue to taint the WBA.

It must be remembered too that the examination I think is warranted should not concentrate solely on sexism. The goal should be to determine the reason for the disparity, whatever that reason may be. It is a topic which garnered much passion and discussion, from both men and women. Let us hope that passion and discussion does not die off.

Authors, Alcohol & Accolades: Volume 8

“Alcohol, taken in sufficient quantities, may produce all the effects of drunkenness.”
--Oscar Wilde

I am back with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases some of my favorite authors, and I have returned to highlight a few more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

Two of these authors enjoy peaty Scotch while the third is more drawn to peach flavored beer. Peat vs peaches? Which side do you fall upon? I'll go with the peat.

Chris Holm (Twitter: @ChrisfHolm)
It is especially cool to find a local New England author who I enjoy, and Chris Holm is currently a resident of Maine. He has written numerous short stories, appearing in magazines such as Ellery Queen’s Mystery Magazine and Alfred Hitchcock's Mystery Magazine. He has also been an Anthony Award nominee, a Derringer Award finalist, and a Spinetingler Award winner. My first encounter with his work though was his first novel, Dead Harvest, the first in his Collector series. This series centers on a protagonist who collects the souls of the damned for hell. It has a pulpish/noir feel with strong mystery elements and an intriguing supernatural mythology involving a battle between heaven and hell. It is well written, engaging and the action never lets up. The sequel, The Wrong Goodbye, was equally as good, elevating the scope of the story to a more epic level and I eagerly await the next book, The Big Reap, which is due out on July 30. I have also enjoyed Dead Letters: Stories of Murder & Mayhem, a collection of 9 short stories, ranging from horror to mystery. One of my favorites was Action, a twisty story about a bank robbery.

"When it comes to food and drink, I'm an unrepentant hedonist, so I could take up several column-inches discussing my favorite libations. In the interest of entertaining someone other than myself, though, I'll endeavor to be brief. As much as I enjoy a well-crafted cocktail or a lovingly brewed pint, my two great liquid loves are wine and whiskey. Both are infinite in their variety and complexity. Both require time and skill to produce, and tell the story of the land and hand from which they came.

"For wine, I tend to prefer bold, ass-kicking reds; there's nothing finer in my mind than a Paso Robles Zin. Although lately, my wife and I have been on a major Spanish kick. They're putting out some marvelous wines at prices even an author can afford. My whiskey tastes vary based on season. Bourbon or American grain whiskey on a summer's day. Scotch once the leaves turn. For the former, I'm nuts about Blanton's or Michter's. For the latter, I'm fond of Macallan when I'm craving something clean and light, but the smoky peat bog that is Laphroaig is my go-to more often than not. And whatever you're pouring, I'll take mine neat, thank you very much."

Zachary Jernigan (Twitter: @JerniganZachary)
From Arizona, Zachary seems to be a twisted (in a good way) and funny person who I hope to soon meet at Readercon next month. He has written over a dozen short stories that have appeared in places, such as Asimov's Science Fiction, Crossed Genres, and Escape Pod. I first encountered his debut novel, No Return, which was just published in March. It is a compelling fusion of science fiction and fantasy, bringing to mind the works of Zelazny. It is an epic and inventive novel about astronauts, wizards, gods, arena battles, ancient secrets, and so much more. It is not easy to describe but all of the elements come together in an exciting melange and is an impressive debut. There may be a sequel in the future, but I will look forward to whatever Zachary writes next. If you want something different, seek out No Return.

"I grew up in a Mormon family, and thus wasn't exposed too much to the broader alcohol-consuming culture until my early twenties. When I first started drinking alcoholic beverages, I... well, I suffered them for the effect. The first alcoholic beverage I actually enjoyed was a Lindemans peach lambic (Pecheresse), which continues to be my favorite alcoholic treat.

"Thanks to the increasing popularity of the labor-intensive Belgian beer -- and Lindemans in particular -- my peach lambic can be found in bars all over the US and other countries. I don't always drink it, as I'm not always craving something so sweet, but when I have an occasion to be particularly jubilant it's what I reach for. A great deal of the reason for this is nostalgia, for in truth there are better lambics to be had, but this is the appeal: I savor it, and travel back a bit in time to when I first realized that alcohol could be savored."

Wesley Chu (Twitter: @Wes_Chu)
Originally from Taiwan, and now living in Chicago, Wesley is a former stunt man and a member of the Screen Actors Guild. He is also a contributing writer for the magazine Famous Monsters of Filmland, one of my favorite magazines when I was growing up and which is still a very cool magazine. His debut novel, The Lives of Tao, was just published in April. It is a fun science fiction tale with an espionage bent and a conspiratorial foundation. Warring aliens, stranded on Earth, take control of humans and use them to fight their battles, as well as to try to discover a way to leave Earth. Great characters, lots of action, humor and intriguing historical tidbits elevate this work and make it an excellent debut. It is simply a very fun read.

"When it comes to alcohol, I'm not a tourist. I figure out what I like and stick with it until something else steals the crown. Basically, my drinking preference is one big alcohol Hunger Games. As I get older, I've not only become a scotch drinker, I've become one with very particular tastes. Basically, I love my peaty single malts from Islay. It's almost impossible for a scotch to be too peaty in my book, though the folks at Bruichladdich Port Charlotte certainly have tried. Now, don’t get me wrong, I’ll drink stuff from Speyside or Highland if I have no other choice, but I’ll be damned if I drink any of the Glens.

"My favorite single malt is an Ardbeg Uigaedail. You drink this puppy neat like God intended. Maybe it’ll feel a little oily as it coat yours tongue. Maybe it’ll remind you of leather and coal. In any case, once you take a sip, you’ll taste the smoke, dirt, sea salt, and just a tinge of spice. The texture of it is almost chewy, and damn that fantastic finish is long. It’s easily one of the more complex single malts I’ve tried (that I can afford). However, who knows?"

Addendum: Wesley has informed me that he now has a new favorite, the Ardbeg Corryvreckan. "I prefer the Corryvreckan a little bit more. Probably not worth the extra cost but a nicer burn."

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Boston Chops, the new steakhouse in the South End, is debuting a new Brunch menu, held every  Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the dinner menu, including Lobster Cobb Salad (grilled avocado along with the lettuces, ½ a lobster, sharp cheddar, egg and grilled bacon, $24). The Unnamed section of the menu features items such as Huevos Rancheros, with machaca beef cheeks, black beans, grilled avocado, and a tortilla ($14); Brisket Shank & Grilled Tongue "Hash" with a 2hr egg, frites, cheese curds and gravy ($14); Giannone Fried Chicken with biscuits, sawmill gravy, sausage, and pepper jelly ($19), Brunch Frites, bottomless frites with a selection of either grilled steaks (a choice of three 8oz cuts) or sandwiches (corned brisket & tongue reuben $14, burger with house bacon, BC sauce & cheddar, $15, croque monsieur $15) served with the choice of select sauces from the dinner menu. For Sides, try the House Made Pecan Sticky Buns ($7) or House Made Donuts with Chocolate Sauce ($7).

On the beverage menu, you will find Prime Bloodies, culinary infused Bloody Marys, a collaboration between the kitchen and the bar. All bloodies can be “cooked” to order: Rare – bold house made Bloody Mary mix, Medium– add spice to your life, Well Done– when you want to play with fire. Selections include: Pickled Mary with asparagus, green beans, frog balls, and cornichons – all pickled in house ($10); Smoked Kebab with speared bell peppers, pearl onions, and smoked beef tongue ($10); Charred Shishito with pepper jack cheese, grilled shishito pepper, and lemon ($10); Steak & Cheese with veal stock and blue cheese stuffed olives ($10).

2) The Beehive Restaurant's latest celebration will be “La Fête nationale du Québec” or “Quebec National Day” featuring an evening of food and live performance from award-winning singer-songwriters Isabelle Cyr and Yves Marchand on Monday, June 24, from 5pm-1am. In partnership with the Quebec Delegation of Boston and Svedka Vodka, The Beehive will be decked out representing our friends to the north in proper fashion as Cyr and Marchand perform original, well-known and traditional pieces from their Quebec and Acadian repertoire from 8pm-12am.

Highlighting the true friendliness of Quebec and its people, dinner will kick off at 5pm with a La Fête nationale du Québec specials menu in addition to The Beehive’s regular fare. The evening’s food will feature traditional Quebec fare such as: Smoked Trout Cakes with Horseradish & Cucumber Salad ($12), Foie Gras & Maple Crème Brulée ($14), Brome Lake Duck Breast Au Poivre with Sweet Potato Fries ($27), Québec style Lobster Spaghetti ($32), and Bleu berries pie with Maple syrup ice cream ($8).

In the mood for some Quebec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of maple syrup, served on the rocks with a cinnamon stick, or the "Quebec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

There is no cover charge for this event, but dinner reservations are highly recommended, so please call 617-423-0069.

3) The Grafton Inn introduces the first annual Grafton Food Festival, a celebration of local food and farms in Vermont, to be held June 22 and 23, from 10am-4pm, in Grafton Village. The event is presented by Northeast Flavor, a food and wine magazine focused on New England culinary pursuits. Celebrate Vermont’s “taste of place” and sample local food from more than 20 local food providers including Grafton Village Cheese, Side Hill Farm, Vermont Creamery, Blake Hill Preserves, Wright Orchard Sugarworks, Vermont Smoke and Cure and more. Additional food vendors, a bar and local farms will be set-up for purchased items, as well.

Guests will have the chance to enjoy cooking demonstrations each day featuring nationally recognized chefs including Susan Tuveson and Jean Kerr of Northeast Flavor, Jason Tostrup of the Inn at Weathersfield, Martin Schuelke of the Grafton Inn and more. One lucky attendee at each of the five cooking demonstrations will win the prepared food and sit at a special Chef’s Table at the event to enjoy it.

Cost is $10 per person; children under 12 are free. The Grafton Inn will offer specially priced farm-to-table dinner menus at the Old Tavern Restaurant on Friday and Saturday evening. Friday night is a Vegetarian themed tasting dinner (with a meat option) and Saturday night is a local Pasture to Plate tasting dinner. Reservations are necessary for each dinner. Additional activities in Grafton this weekend include guided wine and cheese hikes at Grafton Ponds Outdoor Center on Saturday and Sunday at 1:30 p.m. ($25 per person) and live music at Phelps Barn Pub on Friday and Saturday night at 8 pm (no cover). The Grafton Inn is offering a special Grafton Food Festival lodging package that includes two night’s lodging at the historic inn, breakfast each morning, entry to the Food Festival and a special Food Festival welcome bag for just $375.

For the complete event agenda and to book lodging or dinner reservations, visit GraftonFoodFestival.com or call 800-843-1801.

4) Beginning Sunday, June 9, TICO hosts a monthly Summer Patio Party with food, drinks, music, games, giveaways and fun. On Sunday, July 14, from 2pm-8pm, there will be an All-American BBQ. Technically it’s Bastille Day, but don’t tell that to TICO – they’re still celebrating the Fourth well into July with classic BBQ fare like burgers, dogs, ribs, cornbread; beer samples, giveaways from Patron Tequila, and music from DJ Jaz. On Sunday, August 11, from 2pm-8pm, there will be a Patio Pig Roast. Closing out the summer with another of TICO’s winning pig roasts, the patio will be rocking once more with all-you-can-eat porchetta from the rig roast, sides, beer samples, giveaways from Patron Tequila, and music from DJ Jaz.

COST: $20/person at the door includes all-you-can-eat food, beer & spirit tastings, giveaways and live music from DJ Jaz of the Boston Celtics

5) Bistro 5, a phenomenal Italian restaurant in Medford, is celebrating strawberries and local agriculture from June 13-June 29, with a special 5 Course Tasting Menu with Wine Pairings. 50% of their dessert sales will benefit the Federation of Massachusetts Farmers Market.

The Menu is:
Strawberry Thyme Chilled Soup (Port Wine Syrup, Mascarpone and Prosciutto)
2011 Aragosta, Vermentino, Sardegna
Scungilli (Thinly Sliced Conch, Green Strawberries and Spring Onion Vinaigrette)
2011 Loosen Bros "Dr .L" Riesling, Germany
Goat Cheese Ravioli (Strawberry Confetti and Shishito Peppers)
2009 Montaribaldi, Dolcetto d'Alba
Duck Milanese (Strawberry and Window Box Shiso, Rhubarb and Cherry Compote)
2009 Zenato, Valpolicella, Ripasso
Strawberry Shortcake (White Chocolate Mousse and Lemon Cloud)
2011 Elio Perrone 'Bigarò', Brachetto d'Aqui

Cost: Tasting Menu--Five Course: $68 per person or Three Course: $49 per person
Wine Pairing--Five Course: $25 per person or Three Course: $20 per person

For reservations, please call (781) 395-7464

6) Chef-owner Chris Douglass of Ashmont Grill is hosting four special dining events this summer. Prices and menus vary.

Monday, June 24 @ 6 PM 
Joel Gott Wine Dinner: Cost $65 inclusive for 5 courses of seasonal cuisine, served communally on the patio and paired with 5 wines from this white-hot winery. Gott’'s local representative will speak. Seating for this event limited to the first 25 people who call to reserve a space.
Sunday, July 14 @ 6 PM 
Pig Roast: This exciting outdoor pork-a-thon features a traditional pig roast with all the fixin’s plus selected beers and wines. Cost is $60 inclusive.
Sunday, August 11 @ 6 PM 
Lobstah Bake: New Englanders know that this feast always includes our favorite crustacean, plus local corn, potatoes, clams, hot dogs, watermelon and more. Act fast as seating is limited @ $60 inclusive.
Sunday, September 8 @ 6 PM 
Dueling Chefs of Dorchester: This exciting competition pits the kitchen teams of Ashmont Grill and Tavolo (our sister restaurant) against each other in an end-of-the-season patio party chock full of local farm fare, meats, fish, psta, homey desserts, wine and beer. $75 inclusive.

Rain dates for all four events will be posted online.

7) Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, announced three new hires to his restaurant team. The Alpine Restaurant Group currently owns and operates Posto, Posto Mobile and The Painted Burro in Davis Square. These are some of my favorite restaurants. Alpine Restaurant Group has named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Additionally, Chef Wyatt Maguire joins as Executive Chef of Posto.

“In 2010, Posto was one of the first restaurants to debut in the resurgence of the Davis Square restaurant scene,” says Joseph Cassinelli. “It is New England’s first Verace Pizza Napoletana certified pizzeria, but over time it has evolved to be much more. Under the direction of our new team, guests can now enjoy a dining experience that highlights the simplicity of Italian cuisine augmented with the New England bounty. An extensive antipasti program of small plates, handmade pasta dishes, and local grilled meats and fish are labors of love that we are all excited to share.”

The new menu at Posto showcases the simplicity of Italian cooking with a focus on artisan ingredients. The menu includes a new section of Stouzi (white bean puree with cauliflower giardinerre), Ensalate (string bean salad with fava, pea, sunchoke, Gaeta olive and pistachio pesto) and Primi (ciabatta with rosemary roasted peach, foie gras & lavender sea salt). The Pasta section features an expanded selection of hand made dishes such as a rabbit tagliatelle with peas, carrots, toasted garlic, farm egg & tarragon. The Pizza selections offer both rosso and bianco selections and continue to be made in the true Neapolitan spirit with “00” flour, San Marzano tomatoes, and house made fior di latte mozzarella. A new section of Carne e Pesce showcases wood roasted meat as well as an extended selection of seafood dishes such as whole roasted sea bass “cartocchio” with spicy pomodoro, fennel & saffron sea salt and brook trout with kale, chiogga beet, sweet onion & bone marrow “almondine.”

The beverage program at Posto has also been revamped. The cocktail list now includes a selection of Aperitivo such as Aperol Spritz which is available by the pitcher, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. The wine list features sparkling, rose, white and red wine selections available both by the bottle and by the glass. Posto’s beverage program also features an imported Italian wine preservation system called Enzo. Enzo’s extensive wine by the glass program allows guests to enjoy rare selections of reserve wines by the glass. I look forward to checking out all the changes.