Wu Er Barbecue: Chuan'r, Baijiu & Potato Chips

You probably know about various barbecue styles, from Carolina to Memphis, Kansas City to Texas. Locally, you might have dined at Redbones BBQ, Sweet Cheeks Q, or Blue Ribbon Bar-B-Q. However, are you familiar with the barbecue style of Chuan'r, and do you know where to find it locally?

Chuan'r, Chinese barbecue, originated in the Xinjiang and Inner Mongolia regions of northern China. It essentially consists of small pieces of spiced meat roasted on skewers. Lamb was originally the meat of choice with cumin as the most commonly used spice. Over time, as the popularity of this cuisine spread, it began to include skewers of many different meats, as well as vegetables and even seafood. It is now a common street food and you can see part of its evolution in the common Chinese-American dishes of teriyaki beef and chicken, which are usually served on skewers.

Back in July 2013, Chuan'r cuisine came to Boston through the Wow Barbecue food truck, founded by Steve Liu and Yi Peng. They were successful enough that in 2014 they opened a WOW Barbecue brick-and-mortar restaurant in Malden, serving a wide variety of skewers as well as other Asian dishes. Most recently, in March 2016, they opened a second restaurant, Wu Er Barbecue, in Brookline. The word “Wu-Er” translates as “one of a kind.”

I was recently invited as a media guest to check out Wu Er Barbecue, which is located in the Brookline Village area. As you walk inside, there is a large aquarium to your right and then you'll encounter a moderate size bar, with some dining tables to the left. However, the place is a bit deceptive as you can wind your way through the restaurant and find additional booths and tables in other rooms. From the outside, you would probably never suspect that it actually can seat around 70 people, with plenty of room for large groups.

It is a casual and comfortable spot (though on my visit the air conditioning wasn't working so it got hot).

They have a fully stocked bar, including almost 20 Beers, draft and by the bottle. The Wine list includes about 12 choices by the glass ($9-$13) and most of the bottle choices cost under $55. I was surprised as there are actually some interesting choices on the list and not just the usual suspects. There is a small list of 6 Cocktails ($11), two which are made with Hong Kong Baijiu. 

They carry 6 different Baijiu, including Hong Kong Baiju, Luzhou Laojiao Zisha, Jian Nan Chun, Shui Jing Fang Wellbay, Wu Liang Ye and Kweichow Moutai. They are available as a Shot, a 2oz Pour, or by the Bottle. Shots range from $4-$16 and 2oz Pours range from $11-$55. I ordered a shot of the Jian Nan Chun, which I hadn't tasted previously. It is produced by a distillery with a history of over 1000 years. This is a Strong Aroma Baijiu, with a 52% ABV, and is made from a blend of sorghum, rice, glutinous rice, wheat and corn. This reminded me in some ways to the HKB, being smooth, light and fruity, with a hint of appealing licorice flavor. There was no burn as I drank it, and the aromas were appealing. A very nice choice.

The two cocktails they offer with Baijiu include The New Frontier ($11) and Blue & White Porcelain ($11). The New Frontier is made with HKB, Tequila, Garam Masala, Lime Juice, Bell Pepper & Thai Chili while the Blue & White Porcelain is made with HKB, White Rum, Lime, Coconut Cream, Curacao & Sesame. I tasted The New Frontier and it was absolutely delicious, one of the better cocktails I've enjoyed as of late. The Baijiu took a prominent role and was definitely evident in the drink, which also was only mildly hot but with an intriguing spicy aspect. This cocktail paired very well with the cuisine, including the five-spice & garlic chicken. This is a cocktail that would appeal to many people and would be an excellent gateway to the wonders of Baijiu. I wanted to try the Blue & White Porcelain but they were out of coconut cream.

The food Menu has a good variety of dishes, from Skewers to Asian fusion, with plenty of small plates which you can share. You can start with one of their two Soups ($6) or one of the 13 Tapas Style Plates ($5-$12), from Crab Cake to Grilled Chicken Wings. They also have a Raw Bar of Local Oysters and Little Neck Clams, though you can also get Grilled Oysters.

They have 3 Skewer dishes ($8-$9), Beef, Chicken and Lamb, which come in an order of 4 with three dipping sauces. You can also order numerous individual Skewers, about 16 options ($1.50-$4), including meat, seafood, vegetables and more. You could choice items like Sausage, Cauliflower, Chicken Gizzard or Tofu. The skewers are cooked over a natural gas grill with volcano rocks to provide a smoky flavor. Their seasoning is cumin based, with the addition of salt, nuts and herbs.

For larger dishes, they have three Plates For Two ($30-$48), large trays of Chili Crab, Grilled Whole Fish or Lobster, each with 3 sides. I was told these were very popular and many of their guests order one of these dishes. I saw one of these plates on another table and they the trays are quite large, and look sufficient to feed even more than two people. You'll also find on the menu 6 Entrees ($12-$24), including choices like Zha Jiang Mian, Grilled Lamb Chops, and Teriyaki Steak with Udon. There were also some Daily Specials, adding to the menu.

Dinner began with a variety of Skewers, including Sausage, Pork Belly, Chicken, Lamb, Beef, Squid, and Shiitake Mushrooms. The meats were moist, tender and flavorful, with a nice blend of spices. The large piece of squid, pictured on the far right, was also tender and the mushrooms were absolutely delicious. It's easy to understand the appeal of these skewers and based on these alone, Wu Er would be a good destination.

I opted for a number of Tapas style plates, to try a few different items, such as the Asian Mushroom Risotto ($10), made with wood ear, shiitake, & cremini mushrooms and topped by a fried egg and scallions. The risotto was creamy, with properly firm rice, and enhanced by the savory umami of the different mushrooms. This would have been a superb dish paired with Japanese Sake, especially a Kimono/Yamahai style. My only suggestion is that the fried egg would have been better served over easy, with a gooey yolk, to elevate the umami level even higher. Highly recommended.

I ordered the Yan Su Ji ($6), marinade chicken with five spice & garlic, though I wasn't fully aware what I was ordering as I was unfamiliar with this dish's name. It actually seems to be more popularly referred to as Taiwanese Popcorn Chicken, and that is what came, a large dish of fried chicken nuggets. It is not commonly served with any dipping sauce. The chicken had a crispy coating, with a nice blend of spices, and paired very well with The New Frontier Baijiu cocktail. This is definitely an excellent bar snack, something to chow down while watching a sports game.

Another excellent bar snack was the Wu Er Fried Potato Chips ($5), home-sliced potatoes tossed in a cumin seasoning. They were very thin, very crispy and nearly addictive.

The Asian Ribs ($11), made with five spice, ginger, hoisin, soy, honey, and scallion, were meaty and tender, with a pleasingly sweet (and messy) sauce. Give me a plate of these ribs and I would be a very happy person.

During the dinner, the server brought over these "donuts," basically Bahn Bao, made from rice flour, and topped by a sweet glaze. Though Bahn Bao often have fillings, such as pork and veggies, these didn't, so they were more like a tasty doughnut-hole.

They have two Desserts ($6-$8) and I opted for the Crispy Saba Banana Foster, with wonton wrapped banana, rum-caramel sauce & ice cream. A nice blend of textures and flavors, with crisp wonton skins, soft bananas and a sweet & appealing sauce. A decadent ending to dinner.

Overall, the food was delicious, reasonably priced, and well spiced. The cocktails are delicious and this is one of the few spots in the local area which is truly passionate about Baijiu. Many of their Tapas style plates are excellent snacks for pairing with cocktails and beer. Service was generally very good, except our serve did forget one of our dishes and had to be reminded about it. I need to get to their Malden location, which has a slightly different menu. I recommend you check out Wu Er in Brookline, and you should try one of their Baijiu cocktails too.

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.
**********************************************************
1) On Wednesday, September 25, The Beehive will continue its popular tribute series with an evening dedicated to the “Empress of Blues,” Bessie Smith. From 8pm-12am, Nadia Washington and friends will give a live performance honoring some of Smith’s most iconic work.

Referred to as one of the greatest blues singers of all time, Bessie Smith brought an unparalleled emotional intensity, expression and artistry to her performances. Her first recording, “Down-Hearted Blues,” established her as the most successful black performing artist of her time and from there she recorded with some of the most important jazz instrumentalists of the time including Charlie Green, Joe Smith, Tommy Ladnier and most notably Louis Armstrong. Smith’s wide, expressive range, interpretation and delivery established her as one of the most important blues and jazz vocalists of all time.

Nadia Washington and her band will play a unique fusion of contemporary jazz and soul. Washington, whose voice is described as “soulful,” “thrilling” and “beautiful,” is among the prominent artists that connect the lines between music’s heart and soul, much like Smith. A graduate of Berklee College of Music, Nadia has toured the East Coast playing with the likes of Kenny Barron and several ensembles including Terri Lyne Carrington, Greg Osby and Ralph Peterson Ensemble.

For dinner reservations or for more information please call 617-423-0069.

2) Culinary Chair William Kovel of Catalyst has gathered celebrated chef friends from Boston and New Hampshire to lead a week long public awareness and fundraising project, Food For Thought. Starting on September 21 (Alzheimer Action Day) until September 29, the participating chefs will offer a special appetizer and donate the proceeds to the Alzheimer’s Association, MA/NH Chapter to benefit programs and research.

Participating restaurants include:
51 Lincoln – 51 Lincoln Street, Newton
Black Trumpet Bistro – 29 Ceres Street, Portsmouth, NH
Blue Inc. – 131 Broad Street, Boston
Catalyst  – 300 Technology Square, Cambridge
Deuxave – 371 Commonwealth Ave., Boston
Langham Hotel – 250 Franklin Street, Boston
Moody’s Delicatessen & Provisions – 468 Moody Street, Waltham
Moxy – 106 Penhallow Street, Portsmouth, NH
Myers + Chang – 1145 Washington Street, Boston
Petit Robert Bistro – Kenmore Square, 468 Commonwealth Ave, Boston
Restaurant dante – 40 Edwin H Land Blvd, Cambridge
Sweet Cheeks – 1381 Boylston Street, Boston
Zebra’s Bistro & Wine Bar – 21 North Street, Medfield

3) Boston area food lovers may be familiar with Chef Paul Turano’s restaurant Tryst, located in Arlington and now Chef Turano's newest venture, Cook, opened Saturday, September 14. The new 80-seat restaurant located at 825 Washington Street in Newton is themed to be a neighborhood restaurant highlighting several different ways to enjoy a meal. From a lighthearted “snacks” section that highlights items such as a house made pretzel ($3), caramel-bacon popcorn ($5) and sweet and spicy peanuts ($5), to starters such as a bag of clams with ramp tartar, salt and corn chow chow ($13), Vietnamese glazed pork ribs with pickled carrots ($12) and Udon noodles with peanuts and ponzu ($10) to mains such as bacon wrapped trout with a lobster & cornbread stuffing with toasted almonds ($23) and braised eggplant with house-made cavatelli, fresh ricotta, basil and tomato ($18), there is something for everyone.

The restaurant also has a wood-fired stove with nine bar seats where guests can sit and order items directly from the chef, including various flatbreads and wood-roasted bites, while watching them be made. The 15-seat bar will host a from-scratch cocktail program, five rotating beers on tap, over 25 canned and bottled beers, and an extensive wine list featuring by the glass and bottle options as well as two draft wines.

Cook will serve dinner seven days a week and will launch its first brunch Saturday, September 21, and will be open for brunch on both Saturday and Sundays moving forward from 10:30am-2:30pm. Lunch service will launch October 1 and will be served Monday – Friday from 11:30am-3:30pm..

4) On Sunday, October 6, from 4 - 7 p.m., Chefs Collaborative, a nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ will be held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:

In Providence
· Matthew Gennuso of Chez Pascal
· Matt & Kate Jennings of Farmstead
· James Mark of north
· Mike McHugh of The Barstow
· David Reynoso of Al Forno
· Benjamin Sukle of birch
· Matthew Varga of Gracie’s
· Beau Vestal of New Rivers

In Newport
· Chad Hoffer and Tyler Burnley of Thames Street Kitchen
· Chad Hart of One Bellevue at the Hotel Viking

In Bristol
· Eli Dunn of The Beehive
· Champe Speidel of Persimmon

In Westerly
· Paul Pearson of Seasons at the Ocean House

Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.

The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.

The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.

Rant: Going Gaga For Goat?

“Put silk on a goat and it is still a goat.”
--Irish saying

Despite the fact that approximately 70% of the red meat eaten in the world is goat, it is not the easiest meat to find locally. It is most likely to be found in ethnic restaurants and shops. Why aren't more local restaurants, markets and butcher shops using and showcasing goat? A recent article in the Pittsburgh Post Gazette claims that goat is "becoming trendy" but is their evidence more anecdotal than definitive? What isn't the U.S. more gaga for goat?

“Bring me a bowl of coffee before I turn into a goat.”
--Johann Sebastian Bach

The article offers few actual statistics, concentrating more on discussions with specific restaurants which serve goat. It also mentions that few fine dining restaurants offer goat on their regular menus. One of the only statistics they offer is that the Maryland-West Virginia-Pennsylvania Meat Goat Association noted that their goat production increased 20% in the past five years and that the number of goat farms had almost doubled since 2011. That is only a local figure and may not be representative of the rest of the country.

“He who lets the goat be laid on his shoulders is soon after forced to carry the cow.”
--Italian saying

The Agricultural Marketing Resource Center (AMRC) has a darker picture for goat production in the U.S. They note that meat goat inventory has declined since 2009. Texas currently produces about 40% of the goat meat in the U.S. and Tennessee. Oklahoma, California and Missouri are produce significant amounts too. So, the Maryland-West Virginia-Pennsylvania Meat Goat Association is apparently not a major national goat producer. AMRC also indicates that the goat industry has been growing in Hawaii, Oklahoma, Louisiana, New Mexico and Idaho. In addition, goat meat exports recently decreased 49% though live goat exports actually increased by 37%. And where did most of those goats go? Canada and the Philippines. Last year, the U.S. also imported $72.1 million in goat meat, mostly from Australia.

"The lust of the goat is the bounty of God."
--William Blake

On a more positive note, the USDA indicates that they inspected 779,000 goat carcasses in 2010, which is an increase from 558,857 in 2004. Apparently though, the 2010 figure is slightly lower than it had been in 2008 and 2009. In addition, the U.S. still ranks very low in goat consumption compared to the rest of the world. As of 2005, the U.S. ranked 136th out of 174 countries in goat consumption. Mongolia was in 1st place. In the U.S., the groups that eat the most goat include Hispanics, Muslims and those from the Caribbean. So why aren't more people eating goat?

“If the beard were all, goats could preach.”
--Danish saying

Healthwise, goat is a great option. It is very low in fat, about 3%, which makes it lower than turkey, chicken, pork, lamb and beef. In addition, it has less calories and cholesterol than these meats and even has more protein than beef. Goat also has more iron than chicken, pork, lamb and beef. Overall, goat is a very nutritious alternative to other commonly consumed meats. Another compelling element is that raising goats is more sustainable than many other meats. They are browsers, not grazers, meaning they do less damage to the land, and even eat weeds which helps other plants grow better. Goats need less land than cattle as well.

“Every man can tell how many goats or sheep he possesses, but not how many friends.”
--Cicero

Currently, good goat can be expensive which means not as many people are willing to pay such high prices for an unfamiliar meat. Many consumers also do not know how to properly cook goat so their negative experiences in home cooking may not make them to want to try it again. The demand for goat needs to lead to lower prices and the average consumer needs to be educated on proper preparation. Restaurants need to be willing to place goat onto their menus, and make it more appealing to their customers. Goat is getting some good press which might help more people be willing to give it a try. I wouldn't go so far as say it is trendy yet, but it is definitely a meat worthy of exploration.

So stop wolfing down those hamburgers and chicken fingers. Go find yourself a delicious dish of goat!

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. **********************************************************
1) Continuing the monthly A Taste of Italy tour, A Tavola introduces its new menu from August 1-18, Tuesday through Saturday, from 5pm-10pm, Featuring a three-course dinner, Chef Vittorio Ettore takes guests on an educational and culinary tour through his favorite regions of Italy. He explains his techniques and inspirations throughout the meal, giving his guests not just a taste of Italy, but also a complete culinary experience of the chosen region.

This month, Chef Ettore leaves the mainland for the island of Sardegna. Positioned in the heart of the Mediterranean between Spain and Italy, this month’s menu draws inspiration from both east and west. The menu features Sardinian favorites such as Malloreddus, a smaller gnocchi made of semolina rather than potatoes, and Botarga, a dried fish roe that is traditionally used as a condiment. Inspired by the nearby Spanish region of Catalonia, Aragosta alla Catalana features a Spanish-influenced lobster dish typical of Sardegna. The three-course meal closes with the island’s traditional dessert, a sweet cheese ravioli known as Sebadas.

The full menu consist of:
--Malloreddus, Arselle e Botarga (Sardinian Saffron Semolina Gnocchi, Clams and Botarga)
(Cured Mullet Fish Roe)
--Aragosta alla Catalana (Warm Lobster, Wright Locke Farm Heirloom Tomatoes, Red Onions, Basil and Lemon)
--Sebadas (Crispy Ricotta Ravioli, Lemon Zest, Honey and Pistachio Gelato)

In addition to this three-course dinner, A Tavola is now offering Saturday Lunch. The more refined menu features familiar dinner favorites as well as new lunchtime options. Rucula Salad, Pasta Bolognese, Porchetta Sandwiches, and Grilled Margherita Flatbreads are just a few dishes that Chef Ettore brings “to the table” for lunch. The daytime menu still embodies A Tavola’s rustic approach to Italian cuisine, representing their commitment to serving eclectic Italian dishes with fresh, local ingredients.

Cost: Pre fixe Sardegna menu is $49 per person; each course is also available A la Carte – Appetizer is $15, Entrée is $29, and Dessert is $9.
Reservations are welcome by calling 781-729-1040

2) Legal Sea Foods will celebrate its 4th annual Oyster Festival returns this fall. From September 19 through October 16, Legal Sea Foods restaurants will celebrate everything oysters via menu features and special events.

“Our oyster bars are a hallmark of our restaurants,” observed Roger Berkowitz, President and CEO of Legal Sea Foods. “And no longer should oysters be just the favorites of gastronomes. We want to educate all our guests and encourage experimentation. We’d like everyone to share the belief of the idiomatic saying, ‘the world is your oyster.’”

Special events will be held at various Legal locations and will include: Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s vast outdoor Terrace Bar (September 23 from 2-4pm; a la carte pricing); Oyster Brewhaha, a four-course oyster and craft beer dinner at the Kendall Square location (October 2 at 6:30pm; $65 per person); Sip Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (October 3 at 6:30pm; $45 per person); and, the grand finale event, Mollusk Mania, an “everything oysters” party featuring a raw bar of eight varieties and four passed appetizers on the all-weather rooftop at Legal Harborside (October 7 from 2-4pm; $40 per person).

3) Haru’s Boston location is celebrating its 5th Birthday with a special summer sweepstakes that comes neatly packaged: mystery envelopes. Beginning today through October, Haru will celebrate this milestone by offering their loyal patrons and friends a chance to win prizes.

To play, simply visit Haru in Boston from August 1 through October 1 to receive your mystery envelope (while supplies last). DO NOT OPEN THE ENVELOPE. On your next visit to Haru Boston on or before October 20th (must be a different day than when mystery envelope was received), present the still-sealed mystery envelope to a manager to see what treasure awaits. Will it be a $10 Haru gift certificate? A complimentary sushi roll? A $100 AMEX gift card? Or even the grand prize of $500 in AMEX gift cards? Everyone “wins.” Even guests who don’t win, win: holders of non-winning envelopes will receive a gift of a complimentary order of edamame. And the more you frequent Haru Boston, the more envelopes you can collect so come often and come hungry (subject to limit of one envelope per person/household per twelve hour period).

No purchase necessary. Must be 18 or older. Most participants will receive complimentary order of edamame. Odds of winning a prize are 1:11. Subject to Official Rules posted at Haru Boston and available at www.harusushi.com.

4) Post 390  invite you to come sink your teeth into a dog, a Pearl hot dog that is. Post 390 is hosting an indoor BBQ every Sunday-Wednesday in August from 5-7pm featuring all of your summer favorites including savory bbq chicken, fresh oysters, pulled pork sliders served with slaw and pickled watermelon rind and Pearl hot dogs. Each menu item is offered for under $3 apiece. Wash it all down with the bar's signature Gn'T - beefeater gin mixed with fresh lemongrass and house-made lemongrass tonic water and bitters.

Menu: $3 Pearl All Beef Hot Dogs, $3 BBQ Chicken, $3 Pulled Pork Sliders, $1 Oysters & More

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.
**********************************************************
1)  Mohegan Sun will hold their first annual BBQ Fest from June 1– 3 in their Winter Parking Lot. Host Mike Petit of NESN’s Grillseekers emcees the three day event filled with cooking demonstrations, live bands and BB “QnA” sessions with Pitmaster Troy Black. Guests can also enjoy the beats…and treats from DJ Chef Marc Weiss, shop the Sardilli Farmer’s Market, ride the mechanical bull and watch Joey “Jaws” Chestnut battle in a rib eating contest.

Tickets are $30 per day including 8 food tickets and go on-sale Monday, April 16 at 10am through Ticketmaster.com or at Mohegan Sun’s Box Office. Kids 10 and under get in free (does not include food tickets).

Ever wonder how the pros make it look so easy? Here is your chance to learn. Throughout the weekend, a number of events will be taking place where guests can learn the tricks of the trade right from the professionals. From various cooking demonstrations to special BB’QnA’ with Pitmaster Troy Black, there will be plenty of opportunities to learn their hidden secrets. With a knack for invention and love of barbecue, Black has gained an impressive reputation as an award-winning, competitive barbecue chef and brand ambassador. His zeal for both barbecue and the industry has taken him on an incredible journey from the Southern Living magazine editorial staff to full-time competitive barbecue chef. In the spring of 2010, Black’s first book, The Big Book of BBQ, hit the national scene. Guests can also enjoy an appearance by Ray Lampe, otherwise known as Dr. BBQ.

hroughout the weekend, guests can enjoy a number of live bands right on the main stage. Performers include Robert Cray, Jay Dempsey & Highway Call, Sister Sparrow & The Dirty Birds, Mammoth Jack, Sugar and Shady Creek.

Note: Mohegan Sun requires persons under the age of 18 to be accompanied by a parent or legal guardian from opening until the close of the event. Unescorted minors will have their parent/legal guardian contacted to pick them up immediately.

2)  The celebration of Buddha’s birth (observed this year on May 28) is a national holiday throughout Asia, marked by joyous parades, communal meals and other cultural rituals. Combining “foo,” the Chinese word for Buddha, with “umami,” the Japanese word for flavor or taste, Foumami loosely translates to “what Buddha finds to be most delicious.” Chinese folklore says that Buddha was so infatuated with the aromas wafting into the monastery from a nearby village that he jumped over the wall for just one taste of the villagers’ food. At Foumami, the food is supposed to entice diners to experience firsthand why Buddha was compelled to jump over the wall.

To honor Buddha’s birthday, from May 29-June 5, Foumami tempts diners to “jump over the wall” with a week of special menu items:

Miso Eggplant Tempura Sandwich: Eggplant tempura stuffed with seasoned beef, drizzled with house-made red sweet miso sauce, served in shao bing bread, topped with romaine and spicy longhorn peppers Significance: Blends gently fried eggplant and freshly baked shao bing with deep umami flavors to achieve the enticing scent that caught Buddha’s attention.
Amacha: Naturally sweet hydrangea tea brewed yearly in honor of Buddha’s birthday. Significance: In Japanese tradition, people visit temples to pour amacha on the head of statues depicting Buddha’s birth, as if bathing a newborn.

3)  Boston Bakes for Breast Cancer is a sweet and delicious way to raise “dough” for breast cancer research and care at Dana-Farber Cancer Institute. During the week leading up to Mother’s Day, May 7 through May 13, more than 250 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will create unique desserts. Desserts start at $3 and proceeds benefit breast cancer research and care at Dana-Farber and Bakes for Breast Cancer, Inc. a newly formed non-profit breast cancer organization dedicated to making a difference in the fight against breast cancer. For a list of participating establishments or to shop online, please visit Boston Bakes for Breast Cancer.

Lobster Q: A Seafood & BBQ Combo

As summer nears, many of us will be taking some time on the weekends, or even during the week, to explore the myriad pleasures of New England. While touring southern New Hampshire, looking for a place to eat, you might want to consider the Lobster Q restaurant, in Hampstead, New Hampshire. I first encountered Sean Hopkins, the restaurant's owner, on Twitter and we chatted about various topics, including about Lobster Q. Sean said several things which intrigued me about the restaurant, so I decided to drive up there recently for lunch.

The restaurant is easy to locate, on Route 111, which you can readily access off Route 93. It is approximately an hour north of Boston, nestled in a small shopping center which also includes a New Hampshire Liquor Store. And while you are driving down Route 111, you will also see a few other stores that might be of interest, such as The Wine Steward and Prime Butcher.

Lobster Q is a medium-sized place with a casual decor and ambiance, and the picture of the lion fish is very cool. The restaurant is open seven days a week, for both lunch and dinner. They have a full liquor license and their beer list includes some local selections such as Smuttynose and Magic Hat. The wine list is small, includes only mass-produced commerical wines, and lacks any local wines. It would be good if they decided to include some wines from New England. 

The food menu is extensive, with both seafood and BBQ selections. The entire menu is available for lunch and dinner, and for lunch there is a special list of ten Sandwiches ($4.99-$11.99), from a Pulled Pork Sammi to a Fried Haddock Sandwich. The Sandwiches are available for dinner too (for about $1 more) and the dinner list also includes a Big Ol' Lobster Roll ($14.99). The rest of the dinner menu includes Starters ($8.99-$11.99), Soups & Salads, Garden Variety (vegetarian meals) and Side Kicks. Their entrees include Seafood Selections (most $15.99-$18.99), Smoky Goodness (most $11.99-$13.99), Fried Seafood ($9.99-$18.99), Turf Bites ($8.99-$15.99), and Pasta Dinners ($12.99-$18.99). Overall, the prices seem very reasonable, with the most expensive items usually including lobster or being combinations with multiple meats or seafood.

Sean provided me two initial samples, a cup of Clam Chowder and a couple Pork Ribs. The chowder was an impressive start to the meal, bursting with flavor and plenty of chopped clams. It was neither too thick nor too thin, and I could tell there was some sherry used to make it. This was not some bland chowder, but rather a tasty melange which is made on the premises. That is an important element of the restaurant, that much is made on the premises, from their chowders to BBQ sauces. An excellent beginning to my lunch.

The Pork Ribs were accompanied by two sauces, New England Sweet and Carolina Lava. The ribs were very tender, falling off the bone, and the meat was flavorful. The Sweet sauce is made with maple syrup, and I liked its taste, which was not overly sweet and the maple flavor was more subdued. The Lava sauce was spicy, but I didn't liked its dominant mustard flavor, but that is just a personal preference. Sean also let me taste another spicy sauce he is working on, which has some tropical fruit in it such as mango. It was hotter than the Lava sauce, and more to my liking.

I ordered a cup of the Lobster Bisque ($5.50), and savored the rich, creamy bisque. It possessed a strong lobster flavor, though there were only a few tiny pieces of lobster in it, but at this price you shouldn't expect much lobster. It was not overly thick nor thin, like the clam chowder, and should please most people.

As for a starter, I decided on the Coco-Loco Shrimp ($9.99), five butterflied shrimp in a crisp, coconut coating accompanied by a sweet sauce. The shrimp were large and the coating was very crunchy, with a strong toasted coconut flavor and it was enhanced by the sweet sauce. I was pleased with this appetizer.

For my entree, I chose the Clam Strip Roll ($8.99), with French fries instead of coleslaw. The long, fresh roll (not the usual meager hot dog roll) was overflowing with clam strips. The tender strips were excellent, with a light, clean and crisp coating. The fries were also cooked well, being crisp with a fluffy interior. This is certainly plenty of food for lunch, and bodes well for the rest of their fried fish dishes. I saw their onion rings on another table, and they looked very good, large and thin, just as I like them.

A side of Corn Bread ($1.99), made with honey, came warm, just as I prefer. It was moist and rich in corn flavor, with some sweetness but not so much that it overwhelmed. It is made on premises, so you are assured of getting it fresh.

A small Mac & Cheese ($3.99) was the only disappointment of the meal. Though there was plenty of cheese, the pasta seemed overcooked, and were too soft and almost mushy. If the pasta had been more al dente, I think this would have been a good dish.

Overall, I was pleased with my initial visit to Lobster Q, and look forward to future visits there. They seem to be doing very well with their seafood, from the delectable clam chowder to the crisp clam strips. The small taste I had of their BBQ was promising, and I would like to try more of it next time. Their prices are reasonable for the quantity and quality of the food, and Lobster Q gets my recommendation. I will also report back on my future visits.

Dinosaur BBQ: Cornbread & Ribs

When I sought some restaurant recommendations for Syracuse, New York, the vast majority of people told me to dine at Dinosaur Bar-B-Que. With all that positive support, and after a review of their website, I figured I would stop there for dinner. Founded by some motorcyle enthusiasts, the restaurant is open for lunch and dinner, with outside tables, plenty of interior dining space, and a lengthy bar.  The walls are adorned with an eclectic mix of old signs, posters, music pictures, and other quirky items. It has a fun ambiance, a casual place to have a good time.

They have a full bar, with a long list of beers, including numerous local brews. The wine list is less compelling, with the usual major commercial wines on the list. The food menu is fairly extensive, with primarily BBQ and southern dishes, including appetizers, sandwiches, entrees and over fifteen sides. You'll find items including Drunken Spicy Shrimp Boil, BBQ Salmon Fritters, Bronzed Catfish, Mojito Chicken Steak and much more.  Entrees generally cost under $15, though some of the larger entree plates are more expensive. There are plenty of combination plates, allowing you to sample several different dishes.

As I am not a fan of beer, I decided to partake of a pint glass of Woodchuck Cider, a nice accompaniement to BBQ.

The meal began with some Fried Green Tomatoes (3 for $5.95), which are topped by Pecorino cheese and served with a cayenne buttermilk ranch dressing. The thick sliced tomatoes were tasty, surrounded by a nice, crunchy coating, though I would have preferred the cheese to be melted. They actually do have a version with melted cheddar cheese, ham and shrimp.

We also had some Catfish Strips ($5.95), cornmeal dusted, with spicy tartar sauce and BBQ dipping sauce. These were quite delicious, with plenty of flaky, sweet catfish and a light fried coating with a subtle corn flavor. You could easily make a diverse and enjoyable meal of just appetizers here, and if so, you should try the catfish.

The Pork & Brisket Plate ($13.50) comes with pulled pork and sliced brisket, your choice of two sides, and a piece of honey hush cornbread. The above platter has the Mac-n-Cheese and Mashed Potato sides. The pulled pork was ok, though a bit dry, and really needed the sauce. The brisket was also ok, though neither of the two really impressed me. You could find the same at any average BBQ place. The potatoes and mac-n-cheese were good, and sides I would recommend.

The cornbread was top notch, moist and with a slight sweetness to it. I even ordered some cornbread to-go as I enjoyed it so much. That cornbread must have been just out of the oven and was still hot, so I had to eat another piece before leaving. I would come here just for the cornbread!

Above is a 1/4 rack of BBQ Pork Ribs ($9.50) with French Fries and a Salad. After the ok pulled pork and brisket, the ribs were a pleasant surprise, tender and flavorful meat that nearly fell off the bone. The spicy BBQ sauce atop the ribs impressed and these ribs are probably some of the best I have had at a BBQ restaurant. Next time, I would select a larger order of these lips smacking ribs.

Service was very good, and overall I enjoyed the experience, though was a little disappointed with the pulled pork and brisket. But, there is plenty of other impressive and delicious food to be had here so it is a worthy dining destination.

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.
**********************************************************
1) Ashmont Grill Proprietor Chris Douglass, and chef de cuisine John Rush, present a new spring menu with an enhanced emphasis on vegan and vegetarian options, including:

* Asparagus Soup with truffled ricotta
* Vegetable Tempura with aioli and pickled onions
* Maine Crab & Zucchini Risotto w/ baby arugula, almond gremolata
* Braised Artichoke Skordalia with snap peas, favas and chervil
* Wood-Grilled Leg of Spring Lamb with ramp puree
* Polenta Cake with Soft-Boiled Farm Egg, parmesan & pancetta, lemon-thyme vinnie

Other events going on include:

Saturdays and Sundays:
Weekend Brunch from 10:00 to 3:00 - Urban Patio Now Open

Mondays:
The Grill’s Weekly Wine Club benefits Boston City Singers during May. $5 of each $35 tasting meal is donated through our Give Back @ The Grill program
May 9 Grill-worthy Wines
May 16 South Africa
May 23 The Pinot Noirs of Summer
May 30 Hey, Hey Chardonnay

Wine Club benefits The Boston Cyclists Union throughout June
June 6 St. Germaine Cocktails
June 13 Truro Vineyards with proprietor Dave Roberts
June 20 Grayson Vineyards
June 27 “Patio Pounders”

Tuesdays:
Create-A-Cocktail contest continues on Facebook. Winning recipe chosen May 15

Thursdays:
Buck-A-Shuck Local Oysters on the patio with Bivalv-olater Chris Douglass

2) Fleming’s Prime Steakhouse & Wine Bar is introducing an all-inclusive “Prime Celebrations” dinner menu. You can celebrate a big night with a complete three-course dinner for $50 per guest, including tax and gratuity. It will be available from May 10-June 30. 

MENU: Choice of one of four entrées and sides, and the option of Classic Caesar Salad, Fleming’s Salad, The Wedge or Chef’s Seasonal Soup, and dessert.

ENTREES (select one)
--Petite Filet Mignon
--New York Strip
--Double Chicken Breast, baked in a white wine, mushroom, shallot and thyme sauce
--Tuna Mignon, Seared rare with peppercorns and tomato sherry vinaigrette

DESSERTS (select one)
--Crème Brûlée, Creamy Tahitian vanilla bean custard served with fresh seasonal berries
--Cheesecake, Graham cracker crust, blueberry sauce and white chocolate shavings
--Walnut Turtle Pie, Caramel, walnuts and chocolate baked in a chocolate pie crust

3) The 14th Annual Chefs in Shorts© event brings together a group of the area’s leading chefs who will fire up the grills and create their favorite dishes during this outdoor, summer-in-the-city barbecue. Join some of the city’s most talented chefs for a night of grill-offs and fun, including:

Jeff Fournier, 51 Lincoln; Antonio Bettencourt, 62 Restaurant & Wine Bar; Rodney Murillo, Avila & Davio’s Northern Italian Steakhouse; Tim Cuniff, Backyard Farms; Jay Silva, Bambara Restaurant & Bar; Peter Tartsinis, Blue on Highland; Mark Sapienza, BOND at The Langham Boston; Jarrod Moiles, BOKX 109 American Prime; Gianni Caruso, Bricco Enoteca and Lounge; Steve Butters, Butter Café & Bakery; Laura Henry Zoubir, Church and Regal Beagle; Derek Barragan, Del Frisco’s Double Eagle Steak House; Charles Draghi, Erbaluce; Joseph Bartel, Flemings; Corey Johnson, Jeffrey Stevens, Aniceto Sousa, Flour Bakery; Alex Aratake, Haru Sushi; Shore Gregory, Island Creek Oysters; Harjit Singh, Kashmir; Josh Beuhler, KO Prime; Rick Barisano, LTK; Nicholas Dixon, Lucky's Lounge; Market by Jean-Georges; Max Brenner, Max Brenner; Todd Winer, Metropolitan Club; Carlos Pena, Morton’s; Chef S. Giridhar, Mumbai Chopstix; Stefan Jarausch, Oak Room at the Fairmont Copley; Stuart Race, Pairings; Philip Rotondo, Philip R's; Marc Orfaly, Pigalle; Brian Poe, Poe’s Kitchen at the Rattlesnake; Jackie Kelly, Remy’s Sports Bar & Grill; Richard Rayment, Seaport Hotel; Karen Hodsdon, Seaport Pastry; Amin Belkadi, Stanhope Grille; Salvatore Firicano, Strega Waterfront/The Varano Group; Chris Douglass, Tavolo/Ashmont Grill; Todd Hall, Temazcal Cantina; Mark Porcaro, Top of the Hub; Suzi Maitland, Trina’s Starlite Lounge; Cris Masco, Turner Fisheries and Mark Goldberg, Woodward at AMES.

WHEN: Friday, June 24th, from 7:00pm-9:30pm
WHERE: Seaport Boston, 200 Seaport Boulevard, Boston (along the upper level viaduct)
COST: $60 per person, which includes complimentary beer, wine and tastings.
BENEFICIARY: The Greater Boston Food Bank distributes 34 million pounds of food annually to more than 550 hunger-relief agencies in a dedicated partnership to end hunger in eastern Massachusetts. Founded in 1981, The Food Bank celebrates its 30th anniversary this year. For more information about The Greater Boston Food Bank, visit their website at www.gbfb.org or call 617-427-5200.
TICKETS: Tickets are available through the Seaport website, www.seaportboston.com after May 12.

4) Armed Forces Day, taking place on May 21, is an opportunity to say thank you to the men and women in active military service who are protecting our freedoms.  In honor of their sacrifice TAMO Bar & TAMO Terrace at the Seaport Hotel will offer all active members of the United States military, with military ID:
· ½ priced entrees and
· a free order of Chef Rachel Klein’s Spring Rolls

Ashmont Grill: Duck Tour & BBQ

The Boston Duck Tours’ fleet of amphibious, WW II style touring vehicles has been garaged in Dorchester for more than a decade, yet local residents rarely (if ever) get the opportunity to see, climb aboard, eat on, or photograph these unique “ducks.”

But on Saturday, August 14 from 11am-2pm, the newest addition to the fleet – the bright pink Dorchester Dottie – will be stationed in front of Ashmont Grill, and diners may pick up an ala carte BBQ lunch at the restaurant (from $5), then head outdoors to dine aboard her.

A percentage of the proceeds from lunch sales that day will be donated to Boston Duck Tours’ “Quack, Quack, Give Back” program. Each dollar raised on August 14 will be matched by the company, and will help fund the Boston Public Library Youth Programs, among other recipients.

BBQ lunch aboard Dorchester Dottie
· Choose from Duck Kebabs, Baby Back Ribs, Pearl Hot Dogs, Hamburgers, Salads and more

Call 617-825-4300 for menu and other information.

Ashmont Grill
555 Talbot Avenue
Dorchester, MA

13th Annual Chefs in Shorts: June 25

The 13th Annual Chefs in Shorts event will be held on June 25. The event brings together a group of the area’s leading chefs who will fire up the grills and create their favorite dishes during this outdoor, summer-in-the-city barbecue. Join some of the city’s most talented chefs for a night of grill-offs and fun, including:

Greg Griffie, 606 Congress
Rachel Klein, Aura Restaurant/Tamo bar
Kelly Armetta, Avenue One
Rodney Murillo, Avila Modern Mediterranean & Davio’s Northern Italian Steakhouse
Jay Silva, Bambara
Jason Byron Owens, Biltmore Newton
Mark Sapienza, BOND at The Langham Boston
Evan Percoco, BOKX 109 American Prime
Jason Santos, Gargoyles
Shore Gregory, Island Creek Oysters
Harjit Singh, Kashmir
Josh Beuhler, KO Prime
Justin Hamilton, Legal Sea Foods
Nicholas Dixon, Lucky's Lounge
Jerry Pabla, Mantra
Chris Damskey, Market (W Hotel)
Todd Winer, Metropolitan Club
Scott Crain, Morton’s
Chef S. Giridhar, Mumbai Chopstix
Carla & Christina Pallotta, nebo
Stefan Jarausch, Oak Room at the Fairmont Copley
Philip Rotondo, Philip R's
Jackie Kelly, Remy’s Sports Bar & Grill
Brian Anderson, Sauciety
Richard Rayment, Seaport Hotel
Karen Hodsdon, Seaport Pastry
Raymond Southern, Stanhope Grille (The Back Bay Hotel)
Mark Cina, Stoddard’s Fine Food & Ale
Salvatore Firicano, Strega & Nico
Glenn Quirion, Sweet Tooth Bakery
Marie-Claude Mendy, Teranga
Mark Porcaro, Top of the Hub
Mark Goldberg, Woodward

WHEN: Friday, June 25th
VIP/Media Reception: 6:30pm
Main event: 7:00-9:30pm

WHERE: Seaport Boston
200 Seaport Boulevard, Boston
(along the upper level viaduct)

COST: $60 per person, which includes complimentary beer, wine and tastings.

BENEFICIARY: The Greater Boston Food Bank distributes nearly 31.5 million pounds of food annually to more than 600 hunger-relief agencies in a dedicated partnership to end hunger in eastern Massachusetts. Founded in 1981, The Food Bank celebrates its 29th anniversary this year. For more information about The Greater Boston Food Bank, visit their website at www.gbfb.org or call 617-427-5200.

TICKETS: Tickets are available in May through the Seaport website, http://www.seaportboston.com/Event/Chefs-in-Shorts.aspx.