Posto Bedford: Half-Pizzas, Panuozzo, & All-You-Can-Eat Monday Nights

As I recently mentioned, Osteria Posto and Posto Bedford have a couple new menu items, including Half Pizzas and Panuozzo, open-faced, wood-fired bread sandwiches. I wanted to check them out so I recently had lunch at Posto Bedford, my first time at this new location. It's a large restaurant, with ample seating, and has a nice ambiance. It would be great for a family outing, a date, a business meeting, or just a casual get-together with friends.

The bar is impressive, and quite large, with seating available on both of the longer sides.

And one of the key features of the restaurant is their wood-fired oven, which is visible from the dining room. At Posto Bedford, there are 14 Pizza choices, both Red and White, and they are all available as Half-Pizzas. All of the Pizzas are $15 for a whole pizza and $9 for a half-pizza. To make a half-pizza, they simply use half the amount of dough and create more of an oval pizza rather than their usual round pizzas.

For Red pizzas, you could order a simple Margherita Pizza (mozzarella, parmesan, olive oil, basil, sea salt) or a heartier Porchetta Pizza (fennel roasted pork, fontina, asiago, parmesan, red onion, oregano). For White pizzas, you could opt for the Apple Pizza (gorgonzola crema, applewood bacon, caramelized onions, arugula, vin cotto) or the spicy Shishito Pizza (shishito crema, guanciale, fontina, parmesan, chili oil).

As for Panuozzo, there are 8 choices ($12-$14), and they come with French Fries. For example, you could order the Chicken Milanese ($12) with broccoli rabe, roasted peppers, provolone, and garlic aioli. Or try the Parma ($14), with San Danielle prosciutto, arugula, shaved parmesan, and lemon vinaigrette.

We began with a couple Half-pizzas, including the Bianco (fontina, asiago, mozzarella, basil, parmesan). This white pizza was excellent and tasty, with a fine blend of cheese and crust. The crust had such an appealing texture, with a bit of char, and was light and airy, as well as a little chewy. And all of the various cheeses made for a melty mix of cheesy deliciousness. I've had the whole pizzas at the Somerville location of Posto as well as Osteria Posto, and the half-pizza is a little different, with a bit of a thicker crust. I enjoy both types of pizza, but I might have to give a slight edge to the half-pizza as the crust is so tasty and having a little more of it is a pleasure.

I also tried the Toscano, a red pizza with with salumi, pepperoni, sausage, roasted garlic, and oregano. Again, it was absolutely delicious, with an ample amount of tasty meats, with a little spicy heat, and large pieces of garlic. The crust was similar to the Bianco, giving enough weight to the crust to hold all of the toppings. I would definitely order either of these pizzas again.

Finally, I tried the Meatball Panuozzo ($12), made with housemade meatballs, mozzarella, and pomodoro. They make their meatballs from a blend of beef, pork and veal, and I ordered, and greatly enjoyed, them before at their other restaurants, sometimes as an appetizer and other times atop a pizza. They certainly didn't disappoint this time, and this hearty sandwich was filled with plenty of flavorful meatballs slices, lots of gooey mozzarella, and an appealing sauce. Plus, that bread was compelling, the same type of dough used to make their pizza crusts. The french fries were crisp and tasty too. An excellent choice for lunch.

I'll definitely be returning to Posto Bedford and I heartily recommend it to all my readers. In addition, let me give you another reason to dine there. On Monday nights (like tonight!), they offer an All-You-Can Eat Pizza & Pasta special for only $21. The special includes all of the pizzas and pasta  on their menu, so you have plenty of choices, and can explore many different options. This is a great deal so get some friends or family together and check it out.

Pizza For Lunch: Osteria Posto & Spiga Ristorante

Pizza is pure comfort food. 

I probably eat more pizza than any other type of food, and I never grow tired of it. I can easily have pizza for lunch and then have pizza again for dinner.  And then do it again the next day. Greek, Neapolitan, White Pizza, Thin Crust, Thick Crust, or even a cheap frozen pizza. Give me a slice or a whole pie. Bring on Prince Pizzeria and their all-you-can-eat pizza lunch, which only costs about $8. Just give me pizza.

I certainly have my favorite spots for pizza, including the two restaurants I'm highlighting below. Both are excellent spots for lunch or dinner, with delicious menus of Italian specialties, though their pizza is usually only available during lunch. Both receive my highest recommendation.

Osteria Posto, an Italian steakhouse in Waltham, has been a favorite of mine since it opened in later 2015. Their homemade pasta dishes are killer. During the week, Monday to Friday, they are open for lunch from 11:30am-2pm. Their Lunch menu has plenty of choices, including Appetizers (from Arancini to Calamari), Salads (Caesar to Beets), Pasta (Mezze Rigatoni to Tagliatelle), and Pizza (Red--Margherita to Sausage & White--Mushroom to Soppresata).

On my last visit, I began my lunch with the Burrata ($18), Maple Brook Farms Burrata, oven roasted peaches, and Prosciutto di Parma. This was an ample dish, large enough for two people to share, and the blend of the creamy mozzarella, the sweet, juicy & slightly smoky peaches, and the silky & salty prosciutto was pure bliss. There is beauty in the simplicity of this dish, the quality ingredients standing well on their own, but playing so well with others too.

Your Pizza choices, all Neapolitan wood-fired, include 6 Red and 6 White options, prices ranging from $13-$21. I opted for the Meatball Pizza ($18), which has chunks of meatballs that were made from beef, pork, and veal, and is accompanied by mozzarella, asiago, parmesan, oregano, and garlic. The crisp, light crust has just the right amount of chewiness and char, and the savory meatballs possess so much flavor. The cheese and garlic enhance the totality of the pizza as well. Each slice satisfies and you have to reach for another.

The next time you have a pizza yearning, stop by Osteria Posto.

Spiga Ristorante, an Italian restaurant in Needham, has undergone some recent changes with the return of Chef Marisa Iocco. You can get more information about the changes and the restaurant in my prior review. They are open for lunch, Monday to Friday, from 11:30am to 3pm, and pizza features on their lunch menu. You'll find plenty of other choices on their Lunch menu too, from Guazzetti (Italian stews) to home-made pasta dishes like the superb Timballo. There are usually lunch specials as well that aren't on the menu.

On a recent visit, I began with one of their cicchetti, the Caprese Sbagliata ($15), which included a basil bread pudding, local tomatoes, mozzarella and greens. Chef Iocco is famous for her dessert Bread Pudding and this savory version was superb, light, moist and flavorful. I bet she could open a restaurant that just served variations of bread pudding and it would be a success. This dish was an excellent variation on a caprese salad, and the freshness of the ingredients was clear.

There are five Pizza options on their menu, all priced at $14, and ranging from Margherita to Italian Tuna. Chef Iocco states that her pizza is a cross between Roman and Neopolitan, with Abruzzo accents. I chose the Bianca Pizza, with prosciutto, fresh mozzarella, and arugula. The delightful crust, not too thick and slightly chewy, had plenty of tender, salty prosciutto and it is large enough to feed two people. You can also see it is more oval-shaped, not like a traditional round pizza.

Spiga Ristorante is located close to the Needham location of Bin Ends, so there is double reason to journey there. Have lunch or dinner at Spiga and then shop for some wine at Bin Ends. And make sure to try some pizza as well as Chef Iocco's bread pudding.

A "Secret" Restaurant Within Classic Pizza

From the outside, Classic Pizza, on Ferry Street in Malden, looks like a typical pizza joint, nothing to differentiate it from many similar places. Like me, you might drive by it dozens of times without paying any attention to it. However, a couple friends of mine, Kathryn and Matt, recently recommended this spot to me, telling me something that makes this place more unique. They also serve Indian cuisine!

Classic Pizza serves much of the usual fare, pizza and subs, pasta and seafood, chicken fingers to wraps. However, they also have a small menu of Indian cuisine, much of it vegetarian. The new owners of the restaurant wanted to do something to make their place different and they chose to add some Indian specialties. The items are made fresh so they need to keep the menu relatively small, unlike some restaurants with huge menus that need to use frozen sauces and such. You'll find Paneer Pakora, Aloo Tikki, Chanaa Masala, Vegetable Biryani, Naan, and more. Kathryn and Matt raved about the taste of this Indian cuisine so I had to visit the restaurant myself, to sample the food.

Yesterday, as I had other business in Malden, I decided to stop by Classic Pizza to grab some lunch.

I had to start with a slice of pizza, and they give you quite a large slice, about the size of two slices in many other pizza joints. It has a nice thin crust and a good taste. If you just want a big slice of pizza, this is a good option. It's the Indian cuisine though which is the standout.

I opted for the Chicken Tikka Masala ($12.95), which is accompanied by rice and a little salad. As I love the various Indian breads, I also ordered the Garlic Naan ($2.50). They asked what spice level I wanted for the Chicken and I chose the Medium spice. This dish is prepared fresh so it takes a short time to be readied, and is well worth the short wait.

The Garlic Naan, served hot, was delicious, with a nice soft texture, and plenty of garlic. Perfect for dipping into the sauce, and I ordered a second garlic naan because it was so tasty.

A tall tower of rice, cooked perfectly, and an excellent bed for the chicken and sauce.

The Chicken Tikka Masala possessed an excellent depth of flavor, complex and absolutely delicious. Savory and spicy, it brought a delightful, but not overpowering, burn to my mouth. The chicken pieces were tender and there were plenty of them within the sauce. I didn't finish all of the sauce, but got it to go so I can use it later at home. A high quality dish, it earns my strong recommendation.

I'll certainly be returning to Classic Pizza soon, to try more of the Indian cuisine. This restaurant deserves more attention, and maybe they should highlight their Indian cuisine on the front of the restaurant, to motivate more people to stop by. For now, it remains more of a secret, though I'm letting the cat out of the bag.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Executive Chef Nick Dixon and the Lincoln Tavern & Restaurant team welcome colder weather with new seasonal menu items and the return of Thursday Night Ramen.

Fall menu highlights include:
WEEKDAY BRUNCH (Monday – Thursday, 10am-3pm)
--Pumpkin Pancakes with graham cracker crumble, cream cheese frosting, plump golden raisins, bourbon maple syrup
--Pastrami Hash with house smoked brisket, piquillo peppers, smashed Yukon potatoes, sautéed leeks, poached eggs, whole grain mustard hollandaise
--Smoked Salmon Benedict ciabatta bread, smashed avocado, house smoked pastrami salmon, lemon hollandaise, lemon dressed greens
--Pork Carnitas Burrito crispy smoked pork, salsa verde, tater tots, runny egg
DINNER
--French Onion Soup Meatballs pork and beef meatballs, Gruyere cheese, garlic croutons, French onion soup
--Salmon Quinoa Bowl with wood-fired Faroe Island Salmon, quinoa, fresh sage, roasted winter squash, red grapes, Vermont goat cheese, apple maple vinaigrette
--Cast Iron Seared Pork Chop sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction.
--Kung Pao Brussels Sprouts with Szechuan peppercorns, shishito peppers, honey roasted peanuts, sweet chili sauce
--Shaved Apple Salad mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing
--Butternut Squash Pizza fontina, bacon, caramelized onions, pecorino Romano, rosemary oil
WEEKEND BRUNCH (Saturday & Sunday, 9am-3pm)
--Dark Chocolate Waffle peanut butter drizzle, hot fudge sauce, maple whipped cream, honey roasted peanuts
--Hot Smoked Pastrami Sandwich Gruyere cheese, sauerkraut, spicy mustard, griddled Iggy’s rye bread
--Thick Sliced French Toast cinnamon brioche, brown butter pastry cream, caramelized apples and cinnamon, Vermont maple pecan syrup, Applewood smoked bacon
--Apple Cinnamon Oatmeal old fashioned rolled oats, roasted honeycrisp apples, cinnamon, nutmeg, cream

The Lincoln team continues with Brunch Test Kitchen every Friday this fall, where you can find a rotating lineup of brunch items and boozy milkshakes available for one day only (Friday 10am – 2pm). Guests can also toast to fall with a variety of new fall cocktails from Beverage Manager Rob Macaffrey, including the Autumn Mule (vodka, apple cider, caramel, lime), Candy Apple (gin, apple liqueur, cranberries, ginger) and Maple Crisp (rum, maple, apple, lime).

Every Thursday, starting at 5pm, Ramen returns to the Lincoln menu, featuring Chef Dixon’s traditional Bacon Dashi broth, complete with rotating Asian-inspired snacks to accompany Lincoln’s signature Ramen ($15). Ramen is available on Thursday evenings only, now through February 2018.

2) Jack’s Coal Fired Pizza has opened its first location in Burlington with a menu of handcrafted pizzas, pastas and wings, brought to life within the restaurant’s coal fired and wood fired ovens, made in Italy. As the name suggests, the coal fired concept is carried throughout Jack’s, influencing everything from the cocktail program to the interior décor. Helmed by Executive Chef Steve Walsh, the all-new 6,000-square-foot eatery and bar is located in Burlington in the property formerly occupied by Papa Razzi.

Patrons can indulge in hand stretched 16” Coal Fired Pies, 12” Wood Fired Pies, and a selection of starters, pastas and green salads in addition to nearly 40 craft and local beers and an array of wine and specialty cocktails like the Coal Fired Peach Lemonade (Tito’s, white peach puree, charred lemonade, coal fired peaches), made using lemons and peaches singed in the coal fired oven. Menu choices crafted in the coal fired oven include the Coal Fired Wings (lemon herb-rubbed or buffalo), the Swine & Sprouts (tomato, roasted Brussels sprouts, pork belly, mozzarella, garlic, balsamic reduction), White Clam (béchamel sauce, mozzarella, garlic, oregano, bacon), and Picante (tomato, pepperoni, sausage, mozzarella, banana peppers).

Jack’s Wood Fired Pizzas are cooked using white oak wood, and include choices like the Margherita, Popeye (mozzarella, feta, spinach, roasted garlic, olives), and West Coast (mozzarella, fig jam, prosciutto, bleu cheese, peppadew, onion, arugula). Guests can end their Jack’s Coal Fired Pizza experience on a sweet note with the homemade Banaffee Pie (graham cracker, toffee, banana, and custard) or homemade Carrot Cake (walnuts, cream cheese frosting).

Jack’s Coal Fired Pizza is open from 11:00am – 1:00am daily. Their menu seems to be larger than the other coal fired pizza restaurants in the area. Plus, the addition of the wood fired oven is an intriguing extra.

3) On Wednesday, October 25, you can meet Jeffrey Roberts, author of both the Atlas of American Artisan Cheese and the newly released Salted & Cured, the history of charcuterie in America, at The Cheese Shop of Concord. You can meet Jeff at two different segments:

3:30pm–5:30pm: Chat with Jeff, purchase a signed copy of his books if you like, and enjoy some cheese & charcuterie nibbles paired with exquisite Spanish Cider, courtesy of Ciders of Spain. No reservation required – just stop on by!

6:30pm–8pm: A more formal and intimate presentation given by Jeffrey & The Cheese Shop of Concord’s Peter Lovis featuring a series of a half dozen cheese, charcuterie and Spanish cider pairings – hosted by The Cheese Shop & Ciders of Spain. Space is very limited - just 16 attendees. A $22.09 reservation fee is required, which will be given back to you as a $20 store credit to spend that evening on any of the featured items (the difference being the processing fee). Register soon as this rare event will quickly reach capacity. Buy your ticket here on Eventbrite.

The Pairing will include:
(A) Hubbardston Blue. Westfield Farm (Fanjul Natural)
Prosciutto Americano. La Quercia –
(B) Harbison. Jasper Hill Farm (Guzman Riestra)
Guanciale. Olli.
(C) Ashbrook. Spring Brook Farm (Angelon 1947)
Beef Bresaola. Larchmont –
(D1) West-West Blue. Parish Hill Creamery
(Sidra de Pera/Diamantes de Hielo)
(D2) Wild boar salami. Creminelli – (Riestra Natural)

4) On Wednesday, November 1, from 6:30pm-9:30pm, Post 390 is hosting a one-of-a-kind dinner, part of their "Farm to Post" series, featuring coffee and cacao beans from New England’s top local coffee roasters and chocolate makers. Executive Chef Nick Deutmeyer and the team at Post 390 welcome guests to satisfy their taste buds at a special four-course dinner featuring local coffee roasters and chocolatiers. This dinner includes a welcome reception and a four-course dinner with specially-paired beverages. Guests will be able to mingle with artisan roasters and chocolatiers who will answer questions throughout the dinner.

The menu is as follows:
RECEPTION
COCOA NIB LAVASH (Cashew butter, apple)
MINI BUTTERMILK BISCUITS (Brown sugar cured ham, whipped coffee butter)
BEEF & SCALLION MEATBALLS (Black coffee barbeque sauce)
FIRST COURSE
PUFFED BUCKWHEAT & COFFEE ROASTED ROOTS (Heirloom carrots, baby turnips & beets, sautéed kale, espresso vinaigrette)
SECOND COURSE
COFFEE & CROISSANT (Veal, caramelized onion & coffee bouillon, steamed milk, short rib & gruyere croissant)
ENTRÉE COURSE
GREEN COFFEE BEAN SMOKED DUCK BREAST (Cocoa parsnip puree, caramelized pear, brussels sprout leaves, coffee dusted confit & cherry croquette)
DESSERT
TAZA AFFOGATO SUNDAE (Coconut dulce de leche, cocoa nib brioche, espresso)

Cost: Tickets are $55 per person (inclusive of beer and appetizers).
Space is limited and reservations are required.  To purchase tickets, visit https://www.eventbrite.com/e/farm-to-post-local-roasters-dinner-tickets-38656906849

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Artbar, at the Royal Sonesta, is starting off their Summer Series with a special Opening Party on Monday, June 19, from 5:30pm-7:30pm. The evening will feature sips from Jenny Johnson & Champy with summer bites from Executive Chef Brian Dandro. You will also get to sample and vote for Champy-inspired cocktails submitted by three of Boston's cocktail enthusiasts. There will also be Jazz music on the Patio, hosted by Rich DiMare.

To make Reservations, please call 617-806-4122

2) On Friday, June 23, from 7pm-10:30pm, Uncommon Feasts is hosting a pop-up dinner event to celebrate Summer with a feast showcasing the best flavors of the season, with ingredients sourced locally from New England. The event will be held at the Church of Our Savior, 25 Monmouth Sweet, Brookline. Start with platters of small bites to have with refreshing negronis, natural champagne, and rosé, while you make some new friends. Then take a seat to enjoy a plated first course, followed by family-style main course, cheese platters, and dessert, all with wine pairings from The Wine Press. Enjoy live jazz by the talented Eduardo Mercuri throughout the evening and as the night winds down, end with a little digestivo before heading out into the warm evening air.

Jyoti & Aaron from The Wine Press will be serving up negronis and biodynamic natural wines for the evening. Mandy from Hummingbird Events will be setting the scene for the evening. Mandy approaches event planning the way Michelle approaches her menu planning, with a highly customized and personalized touch. Abby & Eric from Myrth Ceramics are generously providing some of their beautiful ceramics for the feast to be served in. Beth from Elizabeth LaDuca Photography will be capturing images throughout the evening. Eduardo Mercuri will be providing live music throughout the evening. Eduardo is a talented Brazilian jazz guitarist and Berklee alumni.

Menu
Appetizers: House cured salmon with minced herbs, James Beard's favorite spring onion sandwiches, sweet pea pancakes with pickled vegetables, fava bean purée on crisps, French breakfast radishes with handmade butter, chicken liver mousse crostini
First Course: housemade pork rillettes with pickled rhubarb and spring onions. served with dandelion greens with mustard vinaigrette and platters of sourdough bread
Main Course: roasted lamb served with sauteed greens, fried stuffed squash blossoms with romesco, summer Farmer's market salad
Cheese Platter: That will be entrusted to their favorite cheesemonger
Dessert: berries and cream, assorted cookies Moroccan mint tea, Masala chai
Housemade digestivo

Cost: $125 per person
Purchase tickets at Eventbrite

3) Get Fired Up for Summer at the Posto Block Party on Wednesday, June 21, from 5:30pm-7pm. The fun-loving team at Alpine Restaurant Group want you to get a sizzling start on summer at their Posto Block Party with pizza, prizes, refreshing drinks and more! Outdoor games like Corn Hole and Giant Jenga will be on hand, and a DJ will provide party vibes all night long. Grab your crew and head down. Oh...and four legged friends are welcome to join in the fun.

EAT UP: The Posto Mobile pizza truck, will be cooking up wood fired pizzas to order.
DRINK UP: An outdoor bar will have Aperol Spritzes and Rosé available by the glass
GET LUCKY: Try your luck at the "Slice 'o Life" prize wheel to win pizza inspired give-aways!
WHERE: The Posto parking lot located at 187 Elm Street in Somerville.
HOW: The event is free to guests 21 and older. Make Reservations through Eventbrite

4) Rosebud American Kitchen and Bar invites guests to join their team as they travel to tropical paradise every Tuesday evening. To kick off summer, Rosebud American Kitchen is channeling tropical vibes at its new Tiki Tuesdays. Rosebud will be switching to "island time" at 5 p.m. every Tuesday with a special menu of tropical dishes and drinks; island beats; and a decked out staff.

Rotating specials include drinks like Rosebud Tiki Punch, Pineapple for Two, House Mai Tai, Popsicle Shots, and entrees such as the Big Kahuna Burger with Kalua Pork & Grilled Pineapple.

WHEN: Every Tuesday night beginning at 5 p.m. Kitchen is open until 11 p.m. Bar is open until 1 a.m.
To make reservations, please call (617) 629-9500

Rant: No Predictions, Only Desires

The New Year, 2017, has arrived!

Predictions for the New Year are basically useless. At the end of the year, the vast majority of predictions will have failed to come to fruition and even those that do are probably due more to luck than any actual ability to predict the future. You would have just as much success by reading tea leaves or the entrails of goats. I know that if I devised my own predictions, they too would probably fail.

We can all hope that 2017 will usher in positive changes to the local food & drink industry. Instead of offering any predictions, I'm going to provide a list of my desires, those trends, issues and items which I would love to see step forward and take precedence in 2017, though I'm not predicting they will actually come to fruition. However, I think we would all benefit if these desires were fulfilled.

And we have the ability to make these desires come true. They pose valuable opportunities for entrepreneurs and others to step up and make their mark. They are matters we can demand and promote, matters we can hound restaurant owners, legislators and others to pursue. We can make our future become a reality.

Many of these desires are the same I wrote about last year, as those desires did not come to fruition but I still believe they should become more prominent. Maybe 2017 will finally be the year to see at least a couple of my desires come true.

1) More Bread Pudding  
Bread pudding is relatively easy to make and can be inexpensive as it can be made with day old bread. Plus, it is a diverse dish that can be made in a wide variety of flavors, with different sauces, and accompaniments. I've had some superb bread puddings at local restaurants, and would like to see more restaurants offering it on their dessert menus. However, I also think there is a great opportunity for an enterprising baker to open a Bread Pudding Bakery. They exist in other parts of the country so why not in the Boston area? Skip opening another damn cupcake bakery, think outside the box, and opt for a bread pudding bakery instead. I've been pushing for this for a few years and it still hasn't caught on. Why not?

2) More Filipino Restaurants & Dishes
This is another matter I've been ranting about for several years. There is a dearth of Filipino cuisine both locally as well throughout the U.S., though a few regions seem to be opening several new Filipino restaurants. With apparently only a single Filipino restaurant in the Boston area, there is a huge opportunity here for more Filipino spots. Or if even not an entire restaurant, maybe we could see more Filipino inspired dishes on other menus. Chef Patrick Enage, who was born in the Philippines, is hoping to open a Southeast Asian restaurant, Akinto, in the Spring of 2017, which will have some Filipino dishes. That will be a great start but we need even more Filipino dishes and restaurants in the Boston area.

3) More Local Seafood
Something is seriously wrong as the U.S. imports over 90% of their seafood. Where is the love for domestic seafood? There is plenty of sustainable and delicious domestic seafood available and more of it needs to be served at restaurants and eaten at homes. For example, why serve Asian shrimp, especially considering problems such as the Thai slavery scandal, when Gulf shrimp can be just as good? We should support local fishermen and our local economy by buying more local seafood. Local seafood is also more traceable, so you know where it has been counter to imported seafood which can have a much murkier origin. Price alone shouldn't be the reason to opt for imported seafood. Last year saw an increase in our annual consumption of seafood of about one pound, which is a a very positive sign but it needs to continue.

4) More Breakfast Pizza
A breakfast pizza, such as with potatoes, bacon, cheese and a fried egg, can be absolutely delicious, such as the one at Ciao! Pizza & Pasta. It isn't a difficult dish to create yet you won't find it available on many menus. Think of all the pizza joints you know and then consider which ones make a breakfast pizza. You might know one or two, at best. So why isn't it more popular and available? It is puzzling to me and it seems such a no-brainer. People love pizza so why wouldn't they also love a breakfast pizza? This too seems to be a missed opportunity for many so I hope more restaurants decide to add these to their menu.

5) More Sake at Non-Asian Restaurants
In the Boston area, Sake is largely confined to Asian restaurants and there is no reason why that should be the case. Sake pairs well with all sorts of cuisines, from Italian to French, Barbecue to Burgers. I've previously written about The Science of Sake & Food Pairings, explaining reasons why it pairs so well with varied cuisines. For Sake to become more popular and mainstream, we need more restaurants to carry and promote Sake. Tasting Counter is one of the courageous outliers, a non-Asian restaurant with ten Sakes on their menu. In southern Maine, plenty of non-Asian restaurants now carry the locally made Blue Current Sake. There is now Dovetail Sake, made in Waltham, so Boston restaurants have another local option to add to their drink lists. Sake is not just for Sushi!

6) More Mezcal Bars
There are plenty of Tequila bars in the Boston area, and even those which do not specialize in Tequila often carry a significant selection of Tequilas. However, there are only a handful of Mezcal bars, places which carry at least 20 different Mezcals. With about 100 different bottlings available in Massachusetts, there are plenty of Mezcal options for bars and restaurants to carry. Mezcal is often traditionally produced, can be made from numerous types of agave, and can be complex and delicious, unique and compelling. Mezcal needs far more attention and consumers will embrace it once they realize its wonders.

What food & drink trends would you like to see in 2016?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Seaport Hotel and World Trade Center’s 5th annual Celebrity Holiday Tree Auction and Toy Drive Kick-off event will take place on Wednesday, December 7, from 6pm-8pm, and they have recruited a special guest to help make it the most successful year yet – and just in time as the need is greater than ever. For this year’s kick-off event, longtime Christmas in the City supporter and New England Patriots wide receiver Julian Edelman will be doing the first public reading of his newly released children’s book, Flying High, exclusively for attendees. Flying High is partially autobiographical; it is the story of a passionate squirrel that learns the value of hard work, with some other familiar New England faces making an appearance in the book as well.

Edelman will take part in a live auction which will include a one-of-a-kind Julian Edelman-themed Christmas tree decorated by the wide receiver and a select number of signed copies of his book will also be auctioned off – perfect for those looking for holiday gifts for young family members.

The evening will feature additional silent and live auctions, raffles and more as well as tasty nibbles and a cash bar provided by the Seaport Hotel & World Trade Center. 100% of money raised will go directly to Christmas in the City to purchase toys for children in need this holiday season.

Christmas in the City, a 100% volunteer organization, will hold its 28th Annual Holiday Party in December and is expecting to serve thousands more children this year – so they need more support than ever to meet the need. 5,000 children living in shelters, hotels or transitional housing will attend the celebration with their parent or guardian. The following day, Christmas in the City will give out toys and clothing, serving 13,000 more children whose families have fallen on hard times and otherwise might find nothing under the tree. The Seaport Hotel will once again serve as a drop-off location for toys; those donating can drop toys directly at the valet parking station or in the hotel lobby beginning on Tuesday, November 29th.

Admission price is a donation of $40. Guests are also asked to please bring ONE toy to donate.
Tickets can be purchased at: https://citctreeauction.eventbrite.com

2) To celebrate the restaurant’s One-Year Anniversary and express sincere gratitude to loyal patrons who’ve warmly welcomed the brand to Massachusetts, Frank Pepe Pizzeria Napoletana, located at The Shops at Chestnut Hill, will give away ONE FREE SMALL CHEESE PIZZA (takeout only, no exceptions) to every guest between the hours of 1:00PM and 4:00PM on Tuesday, December 13. Since opening last December, “Pepe’s” has enjoyed serving the Greater Boston community and is thankful for the support they’ve received.

Originally, founded in 1925 in New Haven, CT by Frank Pepe, who immigrated to the United States in 1909 at the age of 16, Frank Pepe’s Pizzeria Napoletana is nationally renowned for its Neapolitan Pizza baked in Coal-fired Brick Ovens.

COST: FREE (no purchase necessary) Offer is good for one free small cheese pizza (no exceptions) per guest. Takeout only.

3) Executive Chef & Co-Owner Jody Adams is proud to launch TRADE Secrets Cooking Classes. For the first time ever at Trade, Chef Jody Adams presents an interactive series of cooking classes inspired by various countries of the Mediterranean.

TRADE Secrets Cooking Classes feature lively and engaging demonstrations, lunch with wine pairings and recipes to take home from Chef Jody Adams. Exploring the Mediterranean countries of Greece, Italy, France and Spain, the Trade Secrets Cooking Classes kick off in January and conclude in April. Held one Sunday afternoon each month, the intimate cooking classes feature welcoming coffee and scones on arrival followed by Chef Jody Adams teaching her tricks of the trade. After everyone has worked up an appetite, guests delight in a 3-course lunch with wine pairings and depart with printed recipe cards to recreate the once in a lifetime experience at home.

Trade Secrets Cooking Classes are $150/person per class and are held on the following dates, starting at 11am, with respective themes for each:
Sunday, January 15 – Greece,
Sunday, February 12 – Italy,
Sunday, March 19 – France,
Sunday, April 23 – Spain.

Space is limited and tickets to each class can be purchased at: http://bit.ly/2f5qLBW.

4) Chef/Owner Dante de Magistris of il Casale Lexington has teamed up with Mario and Luciano Ercolino, founders of Vinosia Wines to present an elegant dinner pairing Southern Italian fare with this exclusive line of Campania, Italy imported wines. Founded in 2003 by Mario and Luciano Ercolino, whose family founded Feudi di San Gregorio, the brothers set out on their own to create Vinosia, a new place of wine.

On Tuesday, December 6, at 6pm, il Casale Cucina Campana in Lexington will transport guests with a full Italian dining experience featuring Vinosia Wines. Guests are invited to indulge in a five-course menu with dishes created by Chef Dante de Magistris and wine pairings expertly selected by Vinosia Wines representative Mariella Zangaro, who is flying in direct from Italy for this special event. The flavorful, traditional ingredients Chef Dante uses in his dishes are prevalent in the Campania region of Italy and perfectly pair with Vinosia Wines where the vineyards wine making techniques extract the immense depth of the Irpinia terroir and grapes also of the same region in Italy.

Vinosia Wines was discovered by Dante de Magistris and his father, Leon, while scouting their family’s hometown region of Campania. Vinosia Wines immediately made the elite list of imported Italian wines carried by The de Magistris family, and for this one-night-only, you will have the opportunity to try five exclusive pours including Greco di Tufo, Aglianico, Taurasi, Aglianico di Irpinia and Primitivo di Manduria.

The menu is $75 per person and includes the following courses:
FIRST
Ostriche Chaud/Froid
Oyster on the Half Shell with Greco di Tufo Mignonette
broiled oyster with speck and oregano
2015 GRECO DI TUFO, L’AURELLA
SECOND
Mafalde con Stinco di Maiale, Rosmarino e Pecorino al Ginepro (braised pork shank ragu, orange and rosemary sauce, mafalde pasta and pecorino ginepro)
2014 AGLIANICO, NEROMORA
THIRD
Capriolo al Caffe, Puree di Patata Dolce, Strudel di Spinaci (espresso rubbed venison loin, sweet potato puree, spinach strudel, anise glace)
2009 TAURASI, MARZIACANALE
FOURTH
Cotoletta di Cinghiale, Salsa Nera di Bosco, Crocchetta Della Nonna (slow roasted wild boar chop, black berry chocolate glace, potato croquette)
2009 AGLIANICO DI IRPINIA, SESTO A QUINCONCE
FIFTH
Trio di Fromaggi, Campani (cacio cavallo, pecorino ginepro, smoked mozzarella di buffalo, seasonal fruits and nuts)
2011 PRIMITIVO DI MANDURIA, UE PASSULA

Price is $75 per person exclusive of tax and gratuity. Space is limited – please call 781-538-5846 to make a reservation.

5) During a media interview, at Little Donkey, with Greg Davis, the Master Distiller at Maker's Mark, I had the chance to taste a new cocktail, the Beast of Bourbon ($12), which was created by Vikram Hegde, the Bar Manager at Little Donkey. Using Maker's 46, which is enhanced by aging in barrels with French staves, this was a tasty cocktail, the hint of cinnamon flavor adding to a holiday feel. You can get this cocktail at Little Donkey, or make it yourself at home.

The recipe includes:
1 part Maker's 46
1 part Angostura Amaro
½ part Lemon
½ part Cinnamon Syrup
Dash Angostura bitters
   Serve it over over ice in a lowball glass with a lemon twist.

Posto: A Davis Square Favorite

I recently found myself in Davis Square, wanting to catch a bite to eat before an event I was attending. I chose to dine at Posto, which is on my list of the Top 50 Restaurants of 2015 and has been one of my favorites since it first opened. It has consistently been a compelling spot for Italian cuisine, including pizza, and my most recent experience wasn't any different. Everything was delicious, service was excellent, and I'm sure it will make my Top 50 Restaurant list for 2016.

I just wanted to give a quick review of my experience, to bring more attention to the worthy Posto. You can also search for my prior reviews of Posto, if you so desire,

I like to start my meal with their Pane ($2.50), a piping hot, soft bread with rosemary and sea salt. Though you can have this bread with some oil, it is also a good way to sop up the sauces of your other dishes.

The Arancini ($11) consists of five balls of crispy arborio rice with lemon & oregano, in a spicy sweet & sour tomato sauce. A crisp coating covers the tender rice within, all enhanced by the flavorful sauce (which I also sopped up with the bread). A nice appetizer to start your meal.

Their Neapolitan Wood Fired Pizza is one of the best in the region, and I chose their Meatball ($17), with beef, pork & veal, topped by mozzarella, oregano and garlic. It is a hearty-sized pizza, loaded with toppings including ample, thin slices of garlic. The thin, slightly charred crust was delicious, both soft and crisp, and the meatballs were moist and flavorful. And I loved all of the garlic atop the pizza. With the chillier temperatures of the season, this would be a perfect comfort food, filling your belly and warming your soul.

Chef Joe Carli sent me a sample of his Daily Pasta Special, Hand Rolled Garganelli with locally foraged Matsutake mushrooms, guanciale and a parsnip purée. The pasta had a great texture, cooked just right to give it some bite, and the earthy mushrooms enhanced the dish. I've always like their pasta dishes, and this wasn't an exception.

If you find yourself near Somerville, then consider dining at Posto, or even consider making a special trip to eat there. The food, from the pasta to the pizza, won't disappoint! And you will understand why it is one of my favorite restaurants.

Ciao! Pizza & Pasta: Wine, Beer & More

New restaurants often evolve over time, expanding and revising to elevate the quality of their customer's experiences. Ciao! Pizza & Pasta, my Favorite New Restaurant of 2015, opened last September and has been serving some of the best house-made pasta and wood fired pizza in the Boston area. On a regular basis, they change some of their menu items, letting Chef Marvin Posada design some new culinary creations. In addition, they have been instituting other changes over time, such as partnering with Mystic Brewery, to provide food for people who visit their taproom.

Most recently, the front of the restaurant has seen a redesign, pushing the original counter a few feet back into the kitchen and adding a couple more seats, as well as changing the type of chairs. There are now eight seats inside the restaurant, and the front is much roomier, accommodating more people who might be standing, waiting for their to-go orders. Outside, as soon as the weather permits, they will be opening a small patio, increasing the number of people who can dine here. I like sitting at the counter facing the kitchen, having the ability to watch Chef Posada and his team working.

Ciao! also recently received a Wine & Beer license, and they have started carrying some wines. Once their list is complete, they will carry 5 White wines, 5 Red Wines and 5 Beers (including some from Mystic Brewery). The wines will generally cost $6-$8 a bottle and there will be a variety of grapes and countries represented. For example, you might fine an Italian Chianti or a Malbec from Argentina. I like being able to have a glass of wine with lunch or dinner, especially with pasta or pizza.

Earlier this week, I stopped by and had a glass of Chianti with my favorite pasta dish, their House-made Campanelle with Chorizo Bolognese. Food & wine, a work of art.

One of their newest dishes is the Creste Di Gallo, house-made tomato infused pasta, with aglio olio, zucchini, basil, & parmigiana reggiano (though I omitted the zucchini). The little crescent pasta was delicious, with a savory tomato flavor. It was a taste of the garden.

And one of their newest dishes, which will soon be on their menu, is the Shrimp Bruschetta. Their bread dough is used to make the long, loaf of soft and crusty bread. It is topped by an ample amount of plump shrimp in like a scampi sauce, with large cloves of garlic confit. Another winner.

I continue to rave about Ciao! Pizza & Pasta because it is a consistently excellent restaurant and worthy of the attention. I haven't dined there with a friend who hasn't loved it. They are creating some of the best pizza and pasta in the Boston region. If you haven't visited it yet, then make plans to do so and I'm sure you'll love it.

Ciao! Pizza & Pasta: An Update

Two months ago, I raved about Ciao! Pizza & Pasta in Chelsea, noting: "Ciao is producing killer house-made pasta and wood-fire pizzas, far better than the average takeout pizza joint. Chef Posada is working big magic in a small restaurant, and this is the type of place that every community should have." Since then, I've returned multiple times to Ciao, trying some of their other dishes as well as enjoying my favorites, such as the amazing Campanelle with Chorizo Bolognese. I wanted to give a short update on this new restaurant, and reiterate my prior high recommendation.And I'll start mentioning a couple delicious pizzas you will find there.

The Sopressata Pizza has large, thin slices of tasty sopressata (basically one piece covers a whole slice), big cloves of garlic confit and plenty of mozzarella. Your breath will slay vampires once you're done but it will be more than worth it. I love garlic so this pizza really appealed to me, and I wouldn't mind adding that garlic confit to some of their other wood-fired pizzas too.

Their new Uovo Pizza is basically a Breakfast pizza, with thin sliced potatoes, bacon, mozzarella and a soft egg. This is how you should start the day, much better than a meager breakfast sandwich from McDonalds or Dunkin Donuts. I love the gooey yolk that spreads across the pizza, covering the potatoes and bacon. It was absolutely delicious and I don't know why more pizza places don't add a breakfast pizza to their menu.

Ciao has also started selling their house-made pasta in small containers so you can cook it at home. Currently, Spaghetti and Rigatoni are the only available options but I suspect other types will become available in the near future. They cost $4 each and as they are fresh, they strongly suggest you use them with several days of purchasing. Each container also states the appropriate cooking time is 3 minutes. I picked up a container of the Spaghetti to check it out.

Over this past weekend, we made a dish with Chicken and the Spaghetti, in a oil & garlic sauce. We prepared the pasta for 3 minutes and it came out perfectly, with just the right amount of texture and bite to the spaghetti. It is that texture which differentiates it from most dry spaghetti and it worked well with the oil and garlic, so well that we finished the entire container. No leftovers for us. The next time I stop at Ciao, I'll be sure to pick up more pasta and hope they sell the campanelle in the future.

Ciao has some other interesting plans for the near future, though I can't mention certain items yet. I will just say that if the changes come to fruition, they will make Ciao an even better restaurant. I'll continue regularly dining here and highly recommend that you check it out too. Chelsea is very lucky to have such a restaurant.

Ciao! Pizza & Pasta in Chelsea: Quality Food In a Small Package

It's a cliche that "big things come in small packages" but sometimes that saying is spot on. Sometimes you dine at a small restaurant which over delivers with its cuisine, an unexpected find which becomes a hidden treasure. I recently had such an experience and want to share my find, to spread the word about the culinary delights of this compelling new restaurant.

During the last couple years, the news has been talking about the evolution of Chelsea, how it is being transformed with new apartment buildings, new hotels, and plenty of renovation. It once had a more infamous reputation, being seen as a heavily crime-ridden area, and still is seen that way by some despite the significant recent changes. It is a city on the upswing, which will see even more positive growth and investment in the coming years. One of those positive changes that will be seen is new and interesting restaurants, like Ciao! Pizza & Pasta.  

Having opened a little over a month ago, on September 14, Ciao! Pizza & Pasta took over the location of a former Chinese restaurant, which had previously been there for about 23 years. Ciao is owned by Edson Coimbra, a former General Manager at L'Andana in Burlington, and Chef Marvin Posada, a former Executive Chef at L'Andana.  Both have worked at other local restaurants as well and eventually decided to open their own place together. I first met Edson about eight years ago while he was working at L'Andana though I hadn't met Chef Posada until I visited Ciao. Edson lives in Chelsea, only a short distance from Ciao, and is a strong supporter of the Chelsea community.

Parked in front of the restaurant is Edson's scooter, which also helps to advertise the new restaurant.

I was excited to check out the new Ciao, especially after hearing more about the concept, a wood-fire pizzeria with homemade pasta. I went once to Ciao as Edson's guest and then returned on my own two more times, to try even more items on their menu. The restaurant is located across the street from the Chelsea District Court and down the street from the Mystic Brewery. There is a tiny parking lot next to the restaurant and plenty of street parking nearby.

The restaurant is small, only about 500 square feet and most of that occupied by the kitchen. There are only five seats at a counter that looks out the large front windows onto Williams Street. Because of the limited seating, about 80% of their business is takeout. The restaurant is open from Monday to Saturday, 11am-10pm, with dinner currently being busier than lunch. Because of its small size, you might dismiss it as a typical pizza joint, the kind which are ubiquitous in most cities and towns, but you would be very wrong. They serve high quality cuisine, made from scratch, which would be fitting for any high-end Italian restaurant except their prices are far more reasonable.

The front of the restaurant has wood paneling, and that wood was taken from a 100+ year old house in Abington, adding some character to the place. With their open kitchen, something I like, you can watch the staff prepare your food, from pasta to pizza. Most of the kitchen staff lives in Chelsea, further showing their support of the local community. In response, the Chelsea community has been very supportive of Ciao, welcoming them to the neighborhood. In addition, many local businesses and organization, have been patronizing them, including local firemen and police officers. Other businesses, such as Mystic Brewery, have been seeking to work on joint endeavors together.  

The wood-fire stove at Ciao, which extends past the side wall of the restaurant.

Edson, pictured on the right side, is the bright smile in the front of the house, warmly greeting all of the customers. His charming personality exudes sincerity and I'm sure it has contributed to the initial success of Ciao. Besides greeting guests and taking orders, Edson also helps to educate the customers on the dishes they offer, translating restaurant lingo that some customers may not understand. During my multiple visits to the restaurant, I watched how he interacted with customers, and he did very well, especially evidenced by the number of repeat customers who stopped by.

Chef Posada, who is also very personable, designed the entire menu and I was able to watch him preparing a number of dishes. He was intense, taking care to ensure that every dish came out and met his high standards. As the former executive chef at a fine dining restaurant, Chef Posada continues to produce high quality cuisine, yet in a far more casual and less expensive restaurant.

One aspect of his cooking which struck me was his understanding of textures in various dishes. That might not be an element of cooking which many of us think about, but it can be important, elevating a dish from good to excellent. And poor textures in a dish can doom it, even if the taste is there.  For example, the various pastas were cooked to an excellent firmness, a nice al dente. If your pasta is too firm, or too soft, it will detract from the dish. The addition of tiny, crunchy pieces of chorizo atop a Bolognese dish as well as the addition of crispy duck skin to a duck confit pizza elevated both dishes, enhancing the taste. Even the texture of the pizzas is designed to please the customer.

The Menu, which sees some change (maybe 2-3 items) about every two weeks, currently has 2 Salads ($7-$9), 2 Paninis ($9), 4 Pastas ($11-$18) and 10 Pizzas ($10-$15). Prices are reasonable, especially considering the quantity and quality of the food.  You can also see the creativity in the dishes, such as the Gamberetto pizza with shrimp & chorizo. Due to their small size, they don't have a liquor license and unfortunately, there is no BYOB either. If you get take-out though, you could open a bottle of wine and enjoy it with any of these dishes.

At the front counter, you can see some of their desserts as well as their housemade pastas. The pasta should persuade you to check out those dishes.

The Beet Salad ($9), with two kinds of beets, goat cheese & aged Balsamic, offers fresh produce with plenty of creamy goat cheese. A nice way to begin your meal.

Paninis are only available from 11am-4pm and I tried the Pollo Arrosto ($9) with fontina cheese, sliced tomato and greens. With your Panini, you get home-made potato chips, though the menu does not mention that fact. These are huge crispy chips, topped with some rosemary and sea salt, and an excellent accompaniment. If they had these available as a Side, I'm sure they would sell very well. In time, they plan on creating additional types of chips, such as sweet potato, and might even start selling them by the bag.

The Panini bread is made from their pizza dough, cooked in the wood-fire oven, and is thin and crunchy, adding a nice textural component to the tasty slices of chicken.  It was a hearty and good sandwich, making for a nice lunch and a better alternative than the basic sub from many other takeout places..

The Bucatini all'Amatriaciana ($11), with San Marzano tomatoes, smoked bacon and pecorino, presents plenty of al dente buucatini with a pleasing red sauce, well balanced with nice acidity to it, and the added element of the smoky bacon, which adds taste and texture. On a chilly fall day, it was a pleasant choice.

Herbed Gnocchetti 

The Herbed Gnocchetti( $18) is atop red wine braised short ribs & root vegetables and topped with some parmesan. The tiny gnocchi were firm and pillowy, just a perfectly prepared pasta, and the short ribs and sauce was hearty and rustic, with a delicious blend of spices and flavors as well as tender meat. A perfect fall/winter dish. I also would love to see those tiny gnocchi in other dishes, and think they are probably even better than normal-sized gnocchi.

Porcini Fettucine

The Porcini Fettucine ($12) are topped with wood-fired roasted button mushrooms, black truffle butter, and parmigiano reggiano. Once again, the pasta was a perfect consistency, and this dish burst with umami flavors. Earthy and buttery, this is another dish which fits perfectly in the fall.

Campanelle.

The Campanelle ($14) is topped by a chorizo bolognese & parmigiano reggiano and I was thoroughly impressed with this dish. It was hearty and delicious, with plenty of creaminess in the sauce, lots of spicy meat, and crunchy bits of chorizo, The campanelle pasta was cooked perfectly and was an excellent vehicle for the bolognese. I finished every bit of this large dish and probably could have devoured a second one. Though I enjoyed all four pasta dishes, this was easily my favorite and earns my highest recommendation.

You won't find the usual Cheese or Pepperoni pizzas at Ciao. Instead, there are more traditional and creative choices available and you just need to be a little open to trying something different. At the most basic, you can order the Margherita Pizza ($10), with San Marzano tomato, mozzarella,  basil and extra virgin olive oil. The thin pizza crust was cooked just right, with a slight char, pleasing texture and a nice, chewy exterior crust. The fresh mozzarella has a nice springy to it and the red sauce is pleasant with a hint of sweetness and nice acidity. A simple but delicious pizza, showcasing the delights of wood-fire pizza.,

For something more creative, the Duck Confit Pizza was an off-menu Special one evening,  It was made with duck confit, some crispy duck skin, fresh mozzarella, a sweet potato/butternut squash puree, caramelized onions, and cranberries. As you can see, they don't skimp on their toppings. The pizza was an excellent blend of flavors, with sweetness and tartness, and the duck meat was tender and flavorful. The pizza crust was once again just right, all making for a damn tasty pizza.

For Dessert, you can have a Bindi Tiramisu or Cheesecake, Homemade Cannoli, or a Nutella Pizza. .The Nutella Pizza ($11)is pictured above though that is not its usual full-size but instead a smaller version. The usual version is the same size as the rest of their pizzas. It is topped with sliced strawberries, bananas and mint leaves, as well as some powdered sugar. I'm not a fan of powdered sugar, and would order it again without it, but the rest of the pizza was sweet and delicious. The pizza crust was once again cooked just right, and the nutella, fruit and mint made a nice combo of flavors. A nice way to end your meal and I was told it has been very popular.

Ciao is producing killer house-made pasta and wood-fire pizzas, far better than the average takeout pizza joint. Chef Posada is working big magic in a small restaurant, and this is the type of place that every community should have. If I lived closer, I would be there every week. Chelsea is lucky to have Ciao. Edson & Chef Posada have embraced the idea of community and created a restaurant which helps to enhance their neighborhood. You should make the trek to Chelsea to experience this compelling cuisine. Ciao earns my high recommendation and its future looks very promising.

Good luck to Edson & Chef Posada!