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) Pedro Martinez is no stranger to a good old Boston rally. That's why he and his wife Carolina invite all of Boston to join them as they introduce and celebrate the runners of the first ever Pedro Martinez Charity Boston Marathon team at the Rally with 45 on Sunday, April 15, from 5pm-8pm.

Rally with 45 promises to be an epic night at a new Boston hot spot, as they rally for the Pedro Martinez Foundation Boston Marathon team. Rev up for the Boston Marathon by having a great time for an amazing cause. All proceeds go to the Pedro Martinez Foundation, which holistically educates and supports underserved children and families in Latin America and the United States.

Over the course of 10 years, they have reached and helped hundreds of thousands of children and families. They provide meals, clean water, education, scholarships, job training skills, day care services, hurricane relief and assistance, new home construction, sports education, and so much more. It is their belief that it "takes a village" to raise a child and support a family, therefore they truly rally around children and families, to allow them to have a brighter future today and tomorrow.

This is sure to be an unforgettable evening that includes:
Delicious Ballpark themed food and drinks
Upbeat music from our very own DJ
Special gifts
VIP Area with full dinner and Swag Bags
Dancing
And much more!

WHERE: The new Hurricane's at the Garden located at 150 Canal Street - just steps from TD Garden.
HOW: Tickets are $39 for general admission and $119 for VIP, and can be purchased at https://www.eventbrite.com/e/rally-with-45-tickets-44339164635.

2) Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh invite guests to Meritage Restaurant + Wine Bar to celebrate the start of spring with an Early Spring Forage Dinner on Friday, April 6, from 7pm-10pm.  The Chefs will present a special menu featuring the freshest early spring ingredients with expert wine pairings to toast to the end of winter.

Full menu for the event is as follows:
Amuse
Vegan Oysters + Mignonette
Domaine Huet Sparkling Vouvray Loire Valley, France
White Out (Fluke Crudo, AAA White Asparagus, Enoki Mushrooms)
Cantina Terlano Winkl - Sauvignon Blanc Alto Adige, Italy
Woodland Anglotti (Morels, Ramps, Fiddleheads, Prosciutto)
Domaine Lafarge Vial Clos Vernay - Cru Fleurie Beaujolais, France
Maple Lacquered Duck Breast (Fava beans, Roasted Beets, Smoked orange Rum)
Qupé Black Label Syrah Santa Barbara, California
Rhubarb Consommé (Textures of Strawberry, Steamed Meringue, Basil)

Ticket are available on Eventbrite for $145 per person (including wine, tax, and gratuity) here: www.earlyspringdinner.eventbrite.com

3) On Wednesday, April 4th at 5:30 p.m., SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi will continue their cicchetti takeover series with guest chef, Will Gilson of Puritan & Co.. Guests will be treated to Gilson's spin on cicchetti (or Italian small bites,) which will be served up complimentary in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle. The complimentary cicchetti will be available until supplies last.

The menu will include:
Crispy potato with caviar, horseradish and celery leaves
Foie gras mousse with sticky toffee pudding and candied pistachios
Clambake “stuffies”
Tempura hen of the woods mushrooms with gribiche and leek powder

Reservations are not required. Featured cicchetti will not be available in main dining room.
For more information, please contact (617) 536-9500

4) The Wine Press, which is located in Brookline, is one of my favorite wine shops so I was happy to learn they will be expanding to a second brink-and-mortar location in the Fenway neighborhood. The new store, Wine Press Fenway, will be located at 200 A Brookline Ave., in the Pierce Boston residential high-rise across from Regal Cinemas. It should open sometime this summer.

“Since Jyoti and I bought the Wine Press we’ve wanted it to grow,” said Aaron Mehta, General Manager of the Wine Press and CEO of GORA, Inc. “We pride ourselves on constantly evaluating the offerings in the market and giving our customers great value throughout the store. We enjoy being a part of the Brookline community for the last seven years, and we look forward to ingratiating ourselves in The Fenway Neighborhood.”

The Wine Press Fenway will feature a modern custom-designed interior, attractive floor to ceiling wine racks, and a dedicated space for wine tastings. Not only will they sell wine, but as they do in the Brookline store, they also will be selling exciting beer and spirit selections. The Wine Press hosts free wine tastings every week and numerous other events each month to help introduce patrons to new drinking experiences. In 2017, the Wine Press offered over 800 different wines and hosted over 75 tastings. They will hold similar tastings and events at Wine Press Fenway.

I'm looking forward to their new Fenway location and will report back once it opens.

5) Kane’s Donuts is bringing the flavors of spring to New England with fresh, local ingredients like blueberries from Maine and honey from Peabody. The April flavors of the month include: a Honey Blueberry Pie Donut, Snickers Donut and an Old Fashioned Glazed Donut, along with a Gluten-free Chocolate Ganache Donut and Chocolate Coconut cupcake.

The Honey Blueberry Pie Donut is a light and airy yeast-style donut, filled with blueberry pie filling and dipped in the Kane’s signature honey glaze. The Snickers Donut is a yeast-style donut, frosted with Taza milk chocolate, topped with chopped Snickers and peanuts, and drizzled with a caramel swirl. The Old Fashioned Glazed Donut is an old-fashioned cake-style donut with a hint of nutmeg flavor, crispy on the outside and tender on the inside, and dipped in a honey glaze.

For the gluten-free April flavor, Kane’s has crafted a Gluten-Free Chocolate Ganache Donut, a rich chocolate cake donut dipped in a decadent chocolate ganache. The cupcake of the month is a Chocolate Coconut Cupcake, a devil’s-food cake base topped with a creamy vanilla frosting, then rolled in sweetened coconut flakes.

The above-mentioned flavors of the month are available at both Kane’s locations, Saugus and Boston, throughout the month of April.

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 Glass House in Cambridge has launched a new breakfast bar within the restaurant. From Monday through Friday, 7 am to 2 pm, the breakfast bar will serve tasty favorites from it's now closed sister cafe K2, as well as new coffee creations and dishes. Grab some early morning or post lunch energy from their coffee menu that includes creatively caffeinated concoctions including the Bees Knees, Hard Day, Lavender Latte and more. Or, fuel up for the day with savory specialities like the signature Spud Boats, Salmon or Avocado Toast, breakfast Burrito Bowls and more.

Check out the full breakfast bar menu here.

2) It's March and that means Kane’s Handcrafted Donuts is rolling out new Donut Specials, including three decadent flavors: the Pistachio Donut, the Chocolate Marshmallow Donut and the Reese’s Cup Donut.

The Pistachio Donut is a yeast-style donut dipped in glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with pistachios. The Chocolate Marshmallow Donut, a yeast-style donut filled with marshmallow filling then iced with Taza Chocolate frosting and finished with a dollop of marshmallow. The Reese’s Cup Donut is a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with Teddie Peanut Butter and topped with whipped cream and a piece of a Reese’s Cup.

I'm a big fan of both the Pistachio Donut and Chocolate Marshmallow Donut.

For the gluten-free March flavor, Kane’s has crafted the Gluten-Free Blueberry Blast Donut, a blueberry cake style donut dipped in blueberry-infused honey glaze. The cupcake of the month is a Vanilla Cupcake with Chocolate Frosting, a classic that everyone loves.

All the above-mentioned flavors of the month are available at both Kane’s locations throughout the month of March.

3) On Tuesday, March 13, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner featuring pours originating back to one of the most impressive winery estates in Tuscany, Italy. Known for its rich culture and history dating back to 1560, the Collazzi Estate was privileged with the artistry of Michelangelo when he was commissioned to design and create the estate’s Villa amongst the countryside property south of Florence.

Representing the revered Collazzi collections and his home country, Alberto Torelli’s knowledge for winemaking and agriculture originated from his family’s roots and became a life-long passion. In 2005, Torelli joined the Collazzi team and spearheaded plans to enhance and modernize the techniques of the winery’s winemaking processes. Collazzi Estate’s sandy and clay soils, rich in limestone, with an abundantly rocky texture, make home to grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and a small amount of traditional varieties.

The Collazzi Tuscan wine dinner menu will be presented as follows:
HORS D’OEUVRES
Crab-Stuffed Zucchini Blossom, Avocado Crema
Cod Cake, Lemon Garlic Aioli
Foie Gras Terrine Crostini, Port Reduction
Collazzi “Otto Muri,” Toscana Bianco IGT, 2016
FIRST COURSE
Seafood Charcuterie (octopus mortadella, salmon rillettes, smoked trout)
Collazzi “Libertà,” Toscana Rosso IGT, 2014
SECOND COURSE
Grilled Swordfish (romesco sauce, braised baby artichokes, lemon oil)
Collazzi “Libertà,” Toscana Rosso IGT, 2015
MAIN COURSE
Parmesan Pine Nut-Crusted Lamb Loin (maitake mushrooms, spring onion polenta, blackberry demi-glace)
Collazzi Toscana Rosso IGT, 2015
CHEESE COURSE
Taleggio, Aged Gouda, Pecorino Romano
Collazzi “Bastioni,” Chianti Classico DOCG, 2015

COST: $110 per person, excludes tax and gratuity
Reservations required by calling 617-530-9397

4) SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi bring back their popular cicchetti takeover series with guest chef, Justin Shoults of Oak + Rowan, on Wednesday, March 7th in its new after-work time of 5:30pm – 7:30pm

Guests will be treated to Shoults spin on cicchetti to the likes of; Beer Tartar + Caviar (potato crepe, smoked egg, horseradish,) Baby Artichoke (stracciatella, carrot panna cotta,) Duck Polpette (pear mustard, caraway,) and Grilled Cuttlefish (cod pate, panisse, meyer lemon.) Chef Shoults will join O’Donnell & Lombardi in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle.

Reservations are not required. Featured cicchetti will not be available in main dining room. For more information, please contact (617) 536-9500

5) Puritan & Company Chef/Owner Will Gilson, Wine Director Peter Nelson, and the Puritan & Co. team invite guests to join them for the upcoming Totally Fried Fizz Fest. Rumor has it sparkling wines are amongst the most diverse and versatile wines for food pairings and the wine nerds agree - both sweet and savory fried foods are a divine partner with all things bubbly.

The Totally Fried Fizz Fest will be held on Thursday, March 15, form 6:30pm-10pm, and will offer an introduction to the diversity of styles and tastes of sparkling wines served alongside the tastiest fried foods. From funky reds to Grand Cru Grower Champagne, the industry-style tasting will allow guests to try dozens of wines from all over the world from various grape varietals exhibiting a full array of colors and flavors.

Tickets cost $70 and can be purchased on Eventbrite at: https://www.eventbrite.com/e/totally-fried-fizz-fest-part-deux-tickets-43361966810?aff=eac2.

This should be a killer event! Peter Nelson really knows his wine and Will Gilson will certainly provide some great food.

6) The New England Center for Arts and Technology (NECAT) is pleased to welcome legendary Chef Jacques Pépin on Friday, March 30, from 4pm-7pm, for a cooking class and cocktail reception. Meet culinary icon Chef Jacques Pépin at an intimate cocktail reception and receive a complimentary signed copy of Chez Jacques, while supporting NECAT, a local culinary job training organization.

Guests will sit in on a cooking demo with Chef Jacques Pépin in NECAT's beautiful, state-of-the-art culinary amphitheater. A cocktail reception follows, with delicious hors d'oeuvres prepared by NECAT students. Chef Pépin is a world-renowned French chef, television personality and author who, together with Julia Child and James Beard, redefined the way Americans view food and dining. Boston is near and dear to Chef Pepin’s heart, as he often visited and cooked with his friend Julia Child in Cambridge and has been a faculty member at Boston University for many years.

After a long and wildly successful career, Chef Pepin has launched the Jacques Pépin Foundation to help support organizations like NECAT, which help disadvantaged individuals enter his beloved industry. NECAT is grateful and excited to welcome the distinguished chef to NECAT in Boston.

NECAT, a registered nonprofit, provides chronically unemployed and underemployed adults with a pathway to long-term employment in the food services industry. The program is tuition free and open to adults looking to commit to full-time employment in order to make a positive change in their lives and achieve economic self-sufficiency. NECAT’s participants face serious barriers to employment including lack of training, substance abuse recovery, homelessness and recent incarceration. Since 2013, NECAT has enrolled close to 500 students with 71% of graduates moving on to successful employment.

NECAT is a very worthy organization, once which has impressed me with its dedication and passion in giving a second chance to hundreds of people, instructing and preparing them for culinary careers. I've been to a few different NECAT events and have listened to a number of inspirational stories. I strongly encourage you to buy tickets to this event and support NECAT!

To purchase tickets, go to: www.jacquespepin.eventbrite.com

7) Chef Tony Maws is delighted to welcome his good friend Liz Vilardi, local wine pro, restaurateur and co-owner of Central Bottle, for a very special “Dinner with Tony & Liz” at The Kirkland Tap & Trotter on Thursday, March 8, at 6:30pm. This dinner will be a collaboration among friends, with Tony serving savory and soulful dishes inspired by his recent trip to Israel, and Liz selecting wine from an all-female winemaker lineup.

“When Tony called and invited me, of course I said Yes!” shares Vilardi. “March 8 is International Women’s Day, so what great timing to pour wine and tell stories from some of my favorite French and Italian female winemakers!” Vilardi has always been a huge supporter of female winemakers, often hosting Female Winemaker events at her past restaurants, Belly and The Blue Room. “It will be nice to be in a restaurant again, and to be working with Tony. To have the opportunity to pair wine with a good friend who also happens to be a very accomplished chef and is creating dishes inspired by his recent trip to Israel – it doesn’t get much cooler than that!”

The Menu will be as follows:
First
Beet and Rose Hummus, Pistachio, Grilled Flatbread
Salad of Cabbage, Avocado, Labneh and Pine Nut
Salad of Cauliflower, Cubanelle Pepper, Za’atar
Eggplant, Aleppo Chile, EVOO and Tahina
Second
Grilled Portuguese Sardines, Preserved Lemon, Cilantro, Olives
Grilled Carciofi Alla Giudia -- Artichokes Jewish Style
Third
Wood Fire Roasted Lamb Shoulder, Zhoug
Freekeh Pilav, Almonds, Currants
Grilled Baby Vidalia Onions, Amba Sauce
Dessert
Malabi, Cara Cara Navels, Dates, Peanuts

The Wine:
Patricia Boyer-Domergue, Clos Centeilles from Minervois in the South of France
Elisabetti Fagiole, Sono Montenidoli, Tuscany, Italy
Elena Panteleone, La Stoppa, heart of Italy

Cost: $95
Tickets are available for “Dinner with Tony and Liz” on Eventbrite. The link: https://www.eventbrite.com/e/dinner-with-tony-and-special-guest-liz-vilardi-tickets-43491563437?aff=es2

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) On Sunday, December 31st, Bar Boulud, Boston, invites guests to ring in 2018 with a festive and elegant Five-Course Prix-Fixe New Year’s Eve Gala Dinner. Beginning promptly at 8:00 p.m., revelers will gather in the lobby of the adjacent Mandarin Oriental, Boston hotel for a welcome reception, complete with celebratory sips and decadent canapés such as: fresh Oysters topped with a Champagne gelée and Citrus Cured Scallops laced with caviar and crème fraîche.

As the night progresses, guests will be seated at 9:00 p.m. in Bar Boulud where they will enjoy a five-course dining experience featuring savory French-inspired dishes including: Rohan Duck Breast, tender Wagyu Beef and Aurora, a delectable dessert comprised of hazelnut milk chocolate cream, raspberry espuma, and moelleux au chocolat crafted by Pastry Chef Robert Differ.

While diners treat their taste buds, live jazz music will add to the evening’s ambiance. Enhancing the experience further, guests will also have the option to add a wine pairing with each course, hand-selected by Sommelier David Bérubé.

Cost: $195 per person (optional sommelier-selected wine pairings for $125 per person)
To make Reservations, please call 617-535-8800

2) Hanukkah begun on December 12th and will continue to the 20th. Kane’s Handcrafted Donuts is celebrating Hanukkah by offering Sufganiyot, mini-jelly donuts traditionally eaten during the celebration of Hanukkah.

These deep-fried Israeli delicacies commemorate the miracle of one night of oil lasting for eight in the ancient Holy Temple in Jerusalem. Kane’s Sufganiyot are filled plump with raspberry jam and sprinkled with powdered sugar.

In modern Israel, over 18 million sufganiyot are consumed in the weeks around the holiday. More people enjoy the fried treat than fast on Yom Kippur, the holiest day in the Jewish calendar. The Israeli Defense Forces also purchase more than 50,000 of the donuts each day of the eight-day holiday to boost the morale of its troops.

These donuts are available for order by the dozen at both Kane’s locations, in Saugus and Boston.

3) Loco Taqueria + Oyster Bar, South Boston’s funky neighborhood taco joint, is launching Winter Lunchin’ Land starting this Friday, 12/15 at 11:30am to 5pm and running until the end of January. Normally, Loco Taqueria is not open for lunch. Winter Lunchin’ Land also kicks off with live entertainment from Sam Chase this week from 1-5PM, the artists for the following weeks will be announced via social media.

Winter Lunchin’ Land has all of the Loco favorites from Executive Chef Matt Drummond’s such as ten different Tacos (such as General Tso, Chicken Tinga, and Cola Pork Carnitas), Tuna Ceviche, Grilled Street Corn, Sheet Pan Nachos, Lobster Toast, Bacon Guacamole, and Loco Taco Salad.

Accompanying the menu are a number of new winter cocktails from Beverage Manager Kaitlyn Fischer. These new cocktails are available during Winter Lunchin’ Land only, including:
The Grinch - tequila, crème de menthe, rumchata, bailey’s, candy cane rim
Cousin Eddie (National Lampoon’s Christmas Vacation) – vanilla vodka, amaretto, brandy, Averna, chocolate, whipped cream
Ralphie (A Christmas Story) – Captain Morgan, Averna, angostura bitters
Sticky Bandit (Home Alone) – cabrito reposado, Werther’s cinnamon mixture, lemon, garnished with Werther’s candy rim
Dallas, Denver, Orlando (Four Christmases) – mezcal, grapefruit juice, pineapple rosemary simple, grapefruit bitter
Billy Mack (Love Actually) – Myers rum, lime, banana, cardamom, sherry, orange bitters
Kevin McAllister (Home Alone) – two scoops vanilla ice cream, Captain Morgan, root beer, chocolate sprinkles

Make Reservations by calling 617-917-LOCO

Kane's Donuts: December Specials, Farmer Willie's Ginger Beer to Privateer Rum

Who doesn't love a fresh, delicious donut? You can enjoy them all day, and not just for breakfast. They come in a myriad of flavors, ensuring that they appeal to everyone, no whatever your personal preference.

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a location in Boston and will be opening another spot on Route 1 at Essex Landing. Yesterday, I visited their Saugus location, which has its own small parking lot as well as some on-street parking. There are tables outside, which are best when the weather is warm, and several tables inside.

Every month, they offer several special new flavors and I was invited, as a media guest, to check out their December specials as well as a couple of their regular donuts. Mid-morning, the shop was constantly busy, with new customers walking in the door on a regular basis. Their monthly specials will be available throughout the month of December at both of their locations, Saugus and Boston. And after my tasting, I highly recommend you drop by to check out these new donuts.

Donuts cost $2.25 each, with no discount for a dozen. That might be more expensive than you'll find at the major chains, but Kane's donuts are certainly worth the added cost, due to their greater size, higher quality and better taste. In addition, their donuts are less expensive than the newer independent donut shops in the Boston-area, where donuts usually run from $3.00-$4.00 each. You can also order Muffins ($2.75) or Cupcakes ($3.85). Plus, you can order one of their legendary, huge Coffee Rolls for $12.95, which can easily feed four or more people, or even get a Small Coffee Roll for only $4.00.

One of their iconic donuts is the Honey Dip, a yeast donut made with local eggs, butter, & flour and glazed with organic honey. The fresh donut itself is light, airy and moist, with a tasty sweet glaze that doesn't overwhelm. It's exactly what you want from a Honey Dip and there isn't a large donut chain which can come close to matching the quality and taste of this Honey Dip.

Another one of their standard donuts, a more unique creation, is the Créme Brulee, which is also a yeast donut that is filled with a vanilla-bean custard. The donut is then dipped in a honey glaze and caramelized by a hand torch. The brûlée crust was perfect, that thin, crunchy sugar layer which is one of the best parts of a créme Brulee. The donut itself was light and airy, with a creamy custard and a delicious vanilla flavor. The combo of textures was appealing and this was an amazing donut, highly recommended.

As for the December specials, the first is the Farmer Willie’s Ginger Beer Donut, based on a collaboration with Farmer Willie’s Craft Ginger Beer. Back in 2008, Willie Fenichel, aka "Farmer Willie," who worked as a goat farmer, started home-brewing ginger beer in his Cape Cod kitchen. Eventually, he partnered up with two two Brown University students, Nico Enriquez and Max Easton, to sell the ginger beer commercially. In March 2017, they moved their brewing operations to the Isle Brewers Guild in Pawtucket, Rhode Island, so they could increase production.

Farmer Willie’s Craft Ginger Beer is made from cold-pressed ginger, cane sugar, fresh lemon juice, molasses, and nutmeg. Each batch requires about 1,000 pounds of fresh ginger. The ginger beer contains ¼ of the sugar of other ginger beers, is gluten free, and has an alcohol content of 4.5%. During the Fall and Winter, they also produce a special Extra Ginger Beer, which is made with twice the amount of ginger and there is also a bit of cayenne pepper added.

The Farmer Willie’s Ginger Beer Donut is cake-style gingerbread donut which is first dunked in a glaze made from the Extra Ginger Beer and then topped off with a honey glaze. (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) The donut itself has a pleasing gingerbread flavor and texture, with a prominent ginger flavor from the glaze, which is nicely balanced with the sweet honey glaze. There are more subtle spice flavors in the donut with a whisper of heat from the cayenne. Enjoy this ginger beer donut with a glass of dark Rum and have your own unique version of a Dark n' Stormy cocktail.

Another December special is the Privateer Eggnog Donut, based on collaboration with Ipswich-based Privateer Rum. Privateer Rum is a local distillery that produces some delicious Rums. For some background on Privateer, check out a couple of my previous articles: Privateer Rum: Silver Reserve to True American and Andrew Cabot of Privateer Rum: History, Cheese & Jazz. However, it's time that I returned to the distillery, to see the changes and developments since my prior visit, such as their hire of a new Head Distiller, Maggie Campbell, as well as their new Rums and other spirits.

The Privateer Eggnog Donut is a cake-style donut made with Pure Country Eggnog and Privateer Silver Reserve Rum, and loaded with freshly ground nutmeg then dipped in a honey glaze. Kane's states that the Privateer’s Silver Reserve Rum "...boasts flavors of cocoa bean and cocoa butter plus baked pineapple, brown sugar, molasses, and clove." (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) I've long enjoyed the Privateer Silver Reserve Rum so I was intrigued by the idea of this donut. It's taste certainly brought to mind Christmas spices with hints of tropical fruit and a touch eggnog flavor. A nicely balanced and tasty donut, this is perfect for the season.

“We take pride in staying true to our roots here in New England and supporting other local and like-minded companies, and always using local ingredients when possible,” said Paul Delios, co-owner and president of Kane’s Handcrafted Donuts. “The holidays are about family and traditions and so are we. That’s exactly why we are partnering with Farmer Willie’s and Privateer to create donuts that pass on the holiday spirit and flavors to families this season.”

A third holiday special was the Kane’s Chocolate Candy Donut, which is a chocolate cake-style donut with a peppermint frosting that is topped with crushed candy canes. The rich, moist chocolate donut was pleasantly enhanced by the minty, creamy frosting as well as the crunchy candies, which also added a nice textural element. If you love chocolate and mint, this will surely please you on several levels.

Finally, their December Gluten Free option is the Chocolate Coconut Donut, a cake-style chocolate donut dipped in honey glaze and then rolled in shredded coconut. As you can see, it is loaded with coconut, which appeals to the coconut-lover in me. The donut possesses a rich chocolate flavor, with plenty of sweet coconut, and you would never know this was gluten-free. It simply is a delicious donut which I'd recommend whether you need gluten-free or not.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The December specials are available all month and once January arrives, they will have created a bunch of new specials for your culinary pleasure, potentially flavors like Almond Joy, Apricot and Marble. Forgot those large donut chains and support this independent shop instead. The large chains might be more convenient, but that convenience comes with a cost, lower quality donuts.  Kane's Donuts is worth the effort to seek out.

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 Chamber Collaborative of Greater Portsmouth is pleased to announce that Restaurant Week Portsmouth & The Seacoast will be held November 2-11.  More than 40 restaurants and breweries are participating in this event during a New England autumns, with fall foliage in the mountains and plentiful fall bounty on the tables. Chefs from Greater Portsmouth, including Portsmouth, Dover, Hampton, New Castle, Rye, Exeter and Kittery, Maine are creating special prix fix menus celebrating the season.

Restaurant Week menus are offered at $16.95/lunch, $29.95/dinner per person; and some restaurants extend the $16.95 value price for dinner as well.

From viewing the menus, I'm especially interested in restaurants such as Agave Mexican Bistro, The Franklin, Black Trumpet, and Moxy.

2) On Sunday, November 12, from 12pm-2pm, Post 390 invites Bostonians with a sweet tooth to the annual Rise and Rumble Donut Throwdown where guests will be able to sample and vote on a variety of creative donut and ice cream flavors for the coveted title of Rise & Rumble Champion.

The event will feature creative donut creations from Boston’s top pastry chefs including Lauren Kroesser (Honeycomb Hamilton), Joshua Livsey (Harvest), Christina Larson (Bar Mezzana), Danica Lockett (Post 390), Valerie Nin (Grill 23 & Bar), Meg Thompson (SRV), Ellie Wallock (Puritan & Co.), Craig Williams (Williams Family Baking Co.) and ice cream from JP Licks, FOMU, Gracie’s, Honeycomb Creamery, Parlor Ice Cream Co., Picco, and Rancatore's Ice Cream & Yogurt.

Tickets are available for $35 per person (inclusive of Post 390 brunch buffet and coffee bar). To purchase tickets, visit https://www.eventbrite.com/e/rise-and-rumble-donut-throwdown-2017-tickets-38872720353

3) Boston’s first Hunanese restaurant, Sumiao Hunan Kitchen, is debuting seasonal menu additions on both their lunch and all-day menus. Sumiao’s weekday midday menu offers up 16 creations ($13 each) that come with a choice of hot & sour or tomato-mushroom soup. Newcomers include the vegetarian Cinderella, a dish with pumpkin and lily, and the Twice-Cooked Avocado Meatballs packed with ground pork, egg, tofu, green peppers and fermented black soybean.

Available on the all-day menu, there are starters like the Melted Gold Soup with pumpkin and millet ($5); the hometown favorite Spicy Dried Baby Fish with dried anchovy, red chili and fermented black soybean ($8); the popular Sumiao Gyoza with pork and a five-spice dipping sauce ($8); and, Sumiao Shang Gan with chili bean sauce, dried chili, garlic and scallion ($8). Noodles ($12) are hot off the wok, like the new Beef & Egg Rice Noodles with hard-boiled egg, Shanghai green homemade pickles, cilantro and peanut in addition to the Scallion-Flavored Noodles with lard, cucumber and chili bean sauce.

Sumiao Hunan Kitchen also is debuting a collection of chef-created specials that celebrate some of the province’s most popular dishes with modern twists. For adventurous palates, order up the Angry Frog, a dish with bullfrog, duojiao, shiso, red peppers, garlic, scallion and chili oyster sauce (MP). For seafood lovers, there is Steamed Duojiao Tilapia which is caught fresh daily and served from skin to fin with seasoned soy sauce (MP); Steamed Garlic Butterfly Shrimp with aged orange peel, garlic and pepper ($28); and the classic Daikon Radish Fish Ball in Broth finished with seedless red dates, vermicelli and chicken broth ($20).

Carnivores can get their meat fix by chowing down on two types of racks, Hot Ginger Ribs ($22) and BBQ Rib Festival ($26); the intensely-flavored House Crispy Duck with steamed buns, cucumber, pepper, scallion and seafood sauce ($36); Pork Tripe with green and serrano peppers ($16); and the Free-Style Meatballs with ground pork, fish, egg, vermicelli and black pepper ($18).

4) On Thursday, November 2, become immersed in the flavors of fall at Bar Boulud with an exclusive five-course harvest-themed menu, crafted by Chef Daniel Boulud and Chef de Cuisine Michael Denk, which will pay homage to New England’s seasonal bounty.

The Harvest Dinner menu will be served as follows:
First Course
Wild Mushroom Tarte Flambée
Second Course
Sunchoke & Leek Soup (porcini cream, espresso cocoa dust)
or
Chicory and Choux Salad (apples, Brussels sprouts, kale, pancetta-mustard vinaigrette, hazelnuts)
Third Course
Daniel’s Stuffed Pumpkin Grand-Mère (Gruyère, bacon lardon, sourdough)
Fourth Course
Saumon au Syrah (baked in fig leaves, fennel confit, beurre rouge)
or
Tourte de Saison (veal sweetbreads, baked foie gras and pork puff pastry, huckleberry)
Dessert
Poire Belle-Hélène (poached pears, black walnut ice cream, dark chocolate sauce, pear tuile)

COST: $65 per person (beverages, tax and gratuity not included)
To make a reservation, please call 617-535-8800

Gre.co: Gyros & Loukoumades For The Win

"Gyro, pronounced “GAEE-ro” in English and “GHEE-ro” in Greek comes from the Greek word “gheereezo,” which means to turn. As mentioned above, it’s a stacked rotating pile of thinly sliced meat, either lamb, pork, beef, or some combination thereof, with latter-day renditions that include chicken and even fish. As the tightly packed stack roasts upright, the layers meld together and the grill person manning the gyro rotisserie cuts of paper-thin slices, which he or she fixes in a pita wrap with tomatoes, raw red onions, parsley or lettuce, Greek yogurt or tzatziki, and sometimes fried potatoes and a sprinkling of paprika or cayenne pepper."
--Chef Diane Kochilas in History of Gyro, an Ancient Greek Street Food

Newbury Street has seen the recent opening of a fast casual restaurant worthy of much attention, one bringing delicious, freshly made, inexpensive and compelling Greek street food. Gre.Co (meaning Greece & Company) is the latest venture from Demetri Tsolakis, who is also a Partner at Committee (one of my favorite restaurants) and Cafeteria. With General Manager Stefanos Ougrinis and Executive Chef Alkis Sheri, the Gre.co team is creating tasty Gyros and Loukoumades and I'm impressed with the results.

“I am so proud to introduce a truly Greek concept that is truly fresh and can satisfy life on the go,” says Owner Demetri Tsolakis. “The ancient Greeks knew that great memories were made and lively conversations were sparked when people gathered around delicious food and drink. Fast forward to 2017, where people are starved for time, but still have a craving for the rich, flavorful recipes of Greece. With Gre.Co there is now a place that unites the old world with the new and allows today’s fast-moving generation to enjoy the authentic food they love—minus the wait.”

So far, I've dined at Gre.co twice, once as a media guest and once on my own, and I'll certainly be returning on a regular basis. In a recent rant, We Need More Specialized Restaurants, I stated how I wished to see more restaurants with limited menus, which specialize in one or a few items. Gre.co actually meets that desire, having a small menu, concentrating on two main items, Gyros and Loukoumades. With that specialization, they are able to concentrate on creating fresh, quality products. And as everything is made to order, they can also cater to some of your preferences.

"The gyro as we know it more or less today first arrived in Greece in 1922,.."
--Chef Diane Kochilas in History of Gyro, an Ancient Greek Street Food

Upon entering Gre.co for the first time, I was initially struck by the alluring aromas of the kitchen, which is open, allowing you to watch everything they make as well as ensuring the wonderful smells of their cooking permeate the restaurant. It is a small place, with a long table in the middle that seats about eight people, a few "booths" on one wall, and some counter seating near the front window. When the weather improves, they will also have patio seating, which will be a great place this summer to sit and dine. On both occasions when I was at the restaurant, much of the seating was taken and they did a significant take-out business. Gre.co's popularity was quite evident.

Gre.Co prepares its foods fresh each day, using a number of local meat purveyors, including Savenor's Market. They marinate all their meats for about 24 hours, using their own house-made marinades. They also use some locally sourced produce from Eva’s Garden and other nearby farms.

They even make their own Hot Sauce, using Greek Florina peppers, and it is spicy and flavorful. It can be a nice addition to your Gyro.

After the meats have been properly marinated, they are then thinly sliced and carefully placed onto the rotisserie. On another visit, I watched as they used a potato slicer to cut their fries, placing the whole, skin-on potato into the machine, pulling a lever, and having the potato slices ready for frying. They aren't hiding anything here.

These are the rotisserie meats ready for slicing for the gyros and will excite any carnivore. This presents a compelling vision for customers who might be indecisive.

The Pitas are cooked on the grill, ensuring they are fresh and hot. For a bread lover like me, these pitas are excellent and I could use them for almost any sandwich.

To accompany their food, Gre.co even offers numerous unique Greek beverages, and I'm sure most of you have never tasted many of these drinks before. Try a Frappe (traditional Greek iced coffee), Epsa (available in lime, lemonade of sour cherry), Mastiqua (Mastiha flavored sparkling water that aids in digestion), or Ouzon Soda (ouzo flavored soda). I've become a fan of their Tuvunu Greek Mountain Tea, which is made from Sideritis, an indigenous perennial. The tea is flavored with brown cane sugar, wild blossom honey, and fresh squeezed lemon juice. It was delicious, with only a mild sweetness, and pleasing tea notes and an herbal backbone. It is refreshing and you could easily drink can after can without feeling bloated or overwhelmed by sugar as you can be with soda. Next time, I need to try some of the other Greek drinks.

"There is actually a National Gyro Day and it is August 31st."
--Chef Diane Kochilas in History of Gyro, an Ancient Greek Street Food

The food menu is dominated by six different types of Gyros, all which are served in a warm pita with tomatoes, onions and hand-cut potatoes. The six Gyros (priced $8-$9) include the Classic Pork (with tzatziki), Classic Lamb (with tomato jam), Classic Chicken (with honey mustard), Classic Loukaniko (pork and leek sausage with mustard sauce), Classic Bifteki (ground beef with spicy whipped feta) and Classic Veggie (seasonal squash fritter with yogurt sauce). As everything is made to order, you can also customize your own Gyro, choosing your own protein and sauce combination. The Lamb and Pork are very popular, but it varies dependent on any specific day.

As a slight variation, you can also have a Salad ($9.50) or Plate ($10), selecting your own protein and sauce combination, and each also comes with pita bread. The Plate also comes with a side. You can order a salad on its own, including the Horiatiki ($8), Cretan ($6.50) and Mykonian ($7.50). There are also a small number of Soup & Sides, such as Avgolemono (egg lemon soup) and Greek Slaw.    

The Classic Lamb was packed with plentiful meat, which was tender and flavorful, and the tomato jam added nice acidity and a little sweetness to the gyro. The addition of the salty fries also enhanced the gyro. Overall, the gyro was good-sized, tasty, fresh and well balanced. Highly recommended.

The Classic Bifteki also had plenty of meat, basically a hearty burger, with the spicy whipped feta that added heat and creaminess to the gyro. The acidity of tomatoes helped with the creaminess and the fries added that saltiness too. It might not be a traditional burger, but certainly was a tasty alternative.

Though I didn't have any of the salads, I saw several that others ordered and they looked excellent, filled with plenty of fresh vegetables.

As for Sides, you can order the Dips with Pita ($2), selecting Tzatziki, Spicy Whipped Feta or Charred Eggplant. Above is the Spicy Whipped Feta, which has hot peppers mixed into the salty feta, and you receive plenty which you can smear on slices of warm pita. A fine afternoon or evening snack.

The Gre.co Fries ($3), hand-cut potatoes with feta, are addictive. The crisp fries, with a fluffy interior, are enhanced by the salty, creaminess of the feta. I think more restaurants should consider topping their fries with feta.

The Zucchini Chips ($3) are another compelling snack, and I've previously enjoyed them at Committee. I'm not usually a zucchini lover, but these thinly sliced, fried chips will persuade even the skeptic. And they are healthy than many other chips.

"The French have their beignets, Americans have doughnuts, but Greeks have loukoumades, round dough fritters drizzled with Greek honey and sprinkled with cinnamon."
--Chef Diane Kochilas

Gre.co's second specialization are their Loukoumades ($5.00-$6.50 for nine), basically Greek donuts. They come in five different flavors, and you can also customize your own as well. Their flavors include: Classic (Greek honey, walnuts and cinnamon), Yaya’s (hazelnut praline, oreo cookies, powdered sugar), Papou’s (mastiha crème, pistachios), Tasos (dark chocolate, coconut flakes) and Golpho (caramel, almonds, sea salt). It's worth stopping by Gre.co just for the loukoumades, anytime you have an urge for something sweet.

The Classic Loukoumades ($5) begins with a light donut hole, with a crisp exterior and the light, fluffy interior, are topped with a sweet and compelling mix of Greek honey, walnuts, and cinnamon. It's easy to devour one after another until you find the box is empty. The walnuts add a nice crunch to the donuts and the cinnamon is a nice addition to the sweet honey.

For the chocolate lovers, the Tasos Loukoumades will satisfy, with the rich dark chocolate and crunchy coconut flakes.

The Golpho Loukoumades ($6) have that tasty sweet & salty combination, with the addition of the thinly sliced almond pieces.

Of the three Loukoumades I tried, I liked the Classic the best, but enjoyed all three and could easily eat any of them again. Probably just depends on your preferences at any specific time, such as if you are in a chocolate mood or not.

In one corner of the restaurant, they also sell a small variety of Greek-made products, from olive oil to pasta sauce, from candy to honey. This section may expand in the future, and Gre.co may also start selling their hot sauce.

You'll even find Tasos, their mascot, for sale.

Gre.co has only been open for a short time but it is already impressive with its fresh, delicious, quality food. Service is relatively quick, with everyone working as a well-oiled machine to put together your made-to-order gyros and loukoumades. It is great they have chosen to concentrate on a small menu of items, and there is still something for almost everyone's taste. I'm sure their patio will be packed this summer. And maybe I'll see you there.

Kane's Donuts: March Specials

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a shop in Boston and will be opening another location on Route 1 at Essex Landing. Every month, they offer several special new flavors and last week, as a media guest, I checked out their March specials, which included three donuts, a muffin, and a gluten-free treat. Mid-morning, the shop was quite busy and there was almost not a seat available.

The Chocolate Marshmallow Donut is a yeast-style donut filled with marshmallow, iced with Taza Chocolate frosting and finished with a dollop of marshmallow.

This is a view inside the donut, showing all the sweet marshmallow inside. With a light and fresh yeast donut, the combination of rich chocolate and creamy marshmallow was delicious. This is the type of donut which you could add a scoop of ice cream and make yourself a donut sundae. I also like the fact they use local Taza Chocolate and I'll note that Kane's often uses local ingredients for their donuts and baked goods.

The Pistachio Donut was also a yeast-style donut which was dipped in a glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with a few pistachios. The donut itself was so light and fresh, the type of donut that makes you want to devour several at a time. The pistachio glaze was tasty, with a nice pistachio taste which didn't overwhelm and wasn't overly sweet. It might have been nice though to see a few more pistachios atop the donut.

The Reese’s Cup Donut is also a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with locally-made Teddie Peanut Butter and topped with marshmallow cream and a piece of a Reese’s Cup. I'm not a peanut butter fan, but I shared it with a couple others who enjoyed it very much, liking the balance of flavors and noting the freshness of the donut itself. Again, the use of local ingredients is compelling.

Gluten-free desserts sometimes get a bad rap, being accused of being flavorless or tasting strange. However, Kane's would change the minds of the haters out there as their own gluten-free products tend to be delicious and you would never know they were gluten-free. This month, they created a Gluten-Free Glazed Whoopie Pie.

You can see the inside of the Whoopie pie, noting the sweet marshmallow inside, surrounded by rich and moist devil's food chocolate donut. The glaze made this even sweeter, and I think it would have worked well even without the glaze. If you have a gluten allergy, you'll love Kane's gluten-free treats, and even if you don't have such an allergy, you'd love these treats too.

March's cupcake of the month is a Reese’s Cup Cupcake, a chocolate cake, smeared with Teddie Peanut Butter frosting and topped with a Taza dark chocolate drizzle and finished off with Reese’s Cup pieces. Again, those who enjoyed the Peanut Butter donut also enjoyed this decadent cupcake as well.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The March specials are available all month and once April arrives, they will have created a bunch of new specials for your culinary pleasure. Forgot those donut chains and support this independent shop, which often relies on local ingredients.

Quincy: A Historic Culinary Destination (Part 1)

When is the last time you dined at a restaurant in Quincy?

Quincy, the City of Presidents. It is the birthplace of Presidents John Adams and John Quincy Adams, as well as John Hancock. Nowadays, you can even visit the crypts of John Adams, John Quincy Adams and their wives in the basement of the United First Parish Church. I recently visited the crypts, reflected in the picture above. There are plenty of other historical items of interest in Quincy, forming an intriguing background for the recent upsurge in new restaurants which are helming to transform Quincy.

It is easy and relatively quick to travel to Quincy. A short 11.5 mile drive separates Boston from Quincy, although you could also just take the Red Line and get off in Quincy Center. Within about a five minute walk of the Quincy Center station, you will find a diversity of restaurants, bakeries, food shops and more in what is known as the Hancock District.

There are a number of new and upcoming restaurants coming to this District, including Belfry Hall (a modern American craft beer hall), The Courtyard at Cagney’s (a seasonal outdoor extension of this craft beer pub), Fuji At West Of Chestnut (Japanese and Asian), KKatie’s Burger Bar (the fourth location of a famed South Shore burger bar), Pho Pasteur (the second location of this Vietnamese eatery based in Chinatown),  Shaking Crab (Cajun, Creole and soul food), and Zef Cicchetti & Raw Bar (Italian small plates & raw bar). These places will join a number of other interesting restaurants such as Alba Restaurant, The Fat Cat, 16C and The Townshend.

Kerry Byrne (pictured above) is a Quincy native, a food writer for the Boston Herald, and the owner of KJB Trending Hospitality. One of Kerry's clients is the City of Quincy and he is helping to promote the city, telling the fascinating stories of its historic past and compelling present. Kerry recently invited me to come down to Quincy and let him show me a few of the restaurants making their mark. I took the Red Line down to Quincy Center, getting there a little early so I could do a little wandering on my own too.

Gunther Tooties is a bagel cafe, a small chain with five locations on the South Shore that is owned by Tony Chen, a Chinese immigrant. They create healthier bagels, which usually have less than 200 calories and are low in fat and cholesterol. They menu includes a variety of bagels, breakfast sandwiches, salads, signature sandwiches and paninis. You'll also find plenty of coffee, tea, and frozen drinks. Prices are reasonable, the location is homey and comfortable, and it is an excellent alternative to national chains.

I checked out an Egg & Cheese breakfast sandwich on an Egg Bagel. It was fresh and tasty, with a nice texture to the bagel, and certainly better than the breakfast sandwiches you find at the national chains. It feels like the type of sandwich you might make at home if you had brought home some fresh bagels. Gunther Tooties is on the same block as Starbucks and I would strongly recommend you opt for Gunther's.

Donuts & Donuts, located at 1461 Hancock Street, used to be located at the Quincy Center T stop but moved more downtown. They don't appear to have a website or even a Facebook page. It is an independent donut shop, which still seems to be too rare nowadays. Interesting trivia: Back in 1950, Quincy was the location for the first Dunkin' Donuts shop. At Donuts & Donuts, you can buy scratch tickets or play the lottery while enjoying a big, fresh donut. I bought a Glazed Donut and it was a hefty size, though light and sweet, just a delicious donut which made me yearn to try more of their donuts. As I love good donuts, I would definitely recommend this spot.

The Gypsy Kitchen, a gourmet wine, food and cheese shop, has been a part of Quincy for a number of years. The owner, Lisa Lamme, previously owned Le Saucier, in Faneuil Hall, which was the first hot sauce store in the country. This is a cool and interesting shop, with a diverse selection of wines, hot sauces, cheeses, gourmet foods, giftware and more.

Wine geeks will love perusing the shelves and will find the prices to be reasonable. There are a number of organic wines, and the selection is quite good for such a small shop.

If you live locally, this would be an excellent place to pick up a bottle or two for your evening's dinner, or if you're going to a party. There is a wine that will appeal to everyone, from Champagne to Zinfandel. And if you need advice, just ask Lisa and she'll help to select a wine that will fit your needs and desires.

Chocolates, candy, cookies, candles, glassware and more.

Of course they carry a line of hot sauces, and I'm sure there's a hot sauce to please any palate, no matter how hot you like it.

Cheese and meat, a perfect accompaniment for wine. Prosciutto to Cremont to Mousse Truffle.

Crackers, cookies and more. Lots of tasty treats.

Lisa also wrote The Gypsy Kitchen, an easy cookbook which will help people transform simple ingredients into compelling dishes.

(Stay tuned for Part 2 of my Quincy adventures)