"Let's Talk About Sushi" At AKA Bistro

Since its opening in 2010, AKA Bistro, in Lincoln, has remained one of my favorite restaurants, a suburban gem which is located only a few minutes off Rt.128. It offers both French bistro cuisine as well as creative Japanese fare, especially innovative sashimi dishes. They source much of their ingredients locally and the seafood is always fresh. They serve lunch, dinner and brunch so there are plenty of opportunities to check out their menus.

One of my favorite dishes is their Moules Frites, the mussels within a compelling broth in which you should dip your crusty rolls. You might even just want a straw (which they actually provide for the broth in one of their Steamed Clam dishes). Their Miso Soup is one of the best I've ever had, putting to shame the thin, lackluster miso soups you find at a number of spots. Their wine list is strong on French wines, including Alsatian, and they also have a small, but well curated section of Japanese Sake.  If you haven't been there yet, I highly recommend you check it out.

Earlier this week, AKA Bistro held a special popup event, Let's Talk About Sushi, a collaboration between Master Sushi Chefs Chris Chung of AKA Bistro and Youji Iwakura of Atelier Kitchen Zen. They were assisted by Assistant Sushi Chef Philip Wolfe. The dinner, which cost $98 per person, offered essentially 12 courses of food, from an amuse-bouche to dessert, and most of the courses were Sushi

There were suggested wine and Sake pairings for each dish, and if you opted for all of those pairings, it cost about another $100. However, you could also choose just a few of the pairings, each which were separately priced. Some of selections included wines and Sake that were not usually available by the glass. I opted to get a bottle of Kubota Senju Tokubetsu Honjozo Sake ($58), a clean, dry and aromatic Sake that would pair well with the various Sushi dishes.

The event was held in the main dining area and the Chefs worked at one end of the room, fully visible to all of the diners. It was fascinating to watch the intensity of the chefs as they worked, to see the care and attention that went into each dish. They seemed to be perfectionists, ensuring that each dish met their strict standards. They made sure that each piece of nigiri had the proper ratio of rice for the size and type of the topping. Both Chris and Youji bring many years of sushi experience to the table and their exquisite skills were more than evident in the dishes that we were served.

Most of the Sushi dishes were Nigiri ('hand-pressed"), seafood or other items atop vinegared rice. However, each dish was more creative than just a piece of fish atop rice, adding other flavors and textures to elevate the dish. The fish and other main toppings still were the stars of each dish, but they had costarring additions to make each bite even more compelling. The freshness and quality of the toppings were evident and not a single dish was a failure. The dinner provided plenty of diversity and complexity, and I craved seconds of all of the various dishes. I'm not even sure I could choose a single favorite from all those tasty plates.

Chef Chris Chung, on the left, and Assistant Sushi Chef, Philip Wolfe, on the right.

Chef Youji Iwakura.

We began with an Amuse Bouche, Hand Crafted Tofu with uni, mirin sabayon, and dashi soy. A well balanced dish of creamy tofu, briny uni and the umami of the dashi soy. It reminded me of the salty foam of the sea, an excellent starting point for all of the seafood which was soon to come.

Next up was a Takiawase (appetizer), Sake Steamed Local Clams with white wine glacé, morel & fresh bamboo shoots. The broth was savory and stellar, though I expected it would be as AKA Bistro has always done a great job on broths with shellfish, from mussels to clams. You had to consume every bit of the broth as it was just that delicious. The tender clams were in contrast to the crunchy bamboo shoot, which added a little bitterness to the dish.

We moved onto our first Sushi dish, Kama Toro, which is part of the tuna around its collarbone. The Kama is high in fat, making it very tender, and its flavor is more concentrated that most other parts of the tuna. As this is a rare cut, it was a special treat. This Kama was marinated yakiniku, grilled over bincho tan, with nikiri-soy (a sweet soy sauce). This sushi was lightly warm, melted in my mouth like creamy butter and there was a light sweetness to the intense taste of the tuna. Simply superb. This was far above the usual tuna you have at sushi restaurants.

The Cured Sawara, which is Spanish Mackerel, was made with hibiscus vinegar, house made ume, and Okinanawa black sugar. In contrast to the Kama, this fish had a firmer texture and was a bit more oily (in a good way). There was also a nice contrast in this dish of the vinegar with a little sweetness. Another tasty Nigiri.

The Mategai, which are Razor Clams, were accompanied by a Shichimi Togarashi cured Meyer lemon slice. The meaty razor clams had even more texture and were chewier, though not in a bad way. They possessed a clean taste, enhanced by a bit of lemon, and the slight saltiness of the nori. The first three Sushi dishes offered a nice progression of textures and tastes.

The Bincho Maguro, which is Wild Albacore Tuna, was minute marinated in zuke-soy and fresh horseradish. Silky tuna, with a spicy kick, it had a texture closer to the Sawara. An excellent piece of tuna, far better than the average maguro you find in many other spots.

The presentation for this dish, Seared Hangar Steak, was cool as the glass held in the aromatic smoke. The steak was accompanied by black lava salt, burnt rosemary scent, AA choy (a Chinese vegetable also known as Taiwan lettuce), and blood orange kosho (a salted cured condiment). This was a Steak Nigiri, sitting atop vinegared rice. The beef had a smoky edge to it, with a strong flavor of rosemary, and nice acidity from the kosho. The beef was tender, with a nice texture, and it made for an interesting diversity after several dishes of seafood.

The Maitake Mushroom Mini-Musubi was sautéed in garlic oil and that atop toasted nori. We were told to roll up the nori, making our own little hand roll. It was savory and salty, with lots of umami and a hint of toastiness. A nice blend of flavors.

The Poached & Seared Monkfish, with shio koji (a seasoning) and brown butter, was topped by what seemed to be a pickled onion. The tender and lightly sweet monkfish was enhanced by the crunchy onion. The taste was clean and light, with savory notes giving some umami to the dish.

The Gyoku, Edomae Tamago, is essentially an egg omelet and was accompanied by truffle butter and sakura blossom salt. The truffle butter was like a powder atop the tamago. The rich and slightly sweet egg taste was enhanced by the umami-rich truffle taste and a mild saltiness. Definitely one of the top tamago dishes I've ever had.

Our last savory dish was Wan, a Noodle Soup, of Homemade Soba with salmon caviar and yam julienne. The aroma of this dish was so alluring and the taste delivered on those aromas, presenting an enticing savory broth, with the saltiness from the roe. The noodles had a good consistency, with just the right amount of bite to them. The yam slices added a bit of crunch to the dish, and also helped to cleanse your palate.

The final dish, which I didn't get a photo, was the Dessert, the Choux à la mode, basically an ice cream puff with azuki and amazake ice cream. Sweet and creamy, with a flaky pastry shell, it was a pleasing finale to this stellar dinner.

Overall, this was a stellar dinner and each and every dish succeeded. The diversity of ingredients, textures and flavors delighted the eyes and the palate. Kudos to the chefs for all of their hard work in creating this sushi dinner. Chef Chris Chung has also told me that they will be doing another Sushi popup in the future so I strongly encourage my readers to attend the next event. And if you haven't been to AKA Bistro yet, you should also check out their usual menu.

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.. **********************************************************
1) On August 20, from 6:30pm-11pm, Brass Union will christen their newly renovated outdoor patio by hosting a luau-themed celebration. Dubbed “Luau in the Square,” this summer soiree will transform Brass Union’s dueling al fresco areas into a Polynesian-style hideaway complete with tropical treats as well as festive torches, totem poles, lanterns and leis.

From the bar, Beverage Director Paulo Pereira will feature handcrafted sips from Privateer (Ipswich, MA) including the Privateer Patio Punch (Privateer Silver, black tea, citrus, pineapple, sugar - $10), the Mamma Jamma (Privateer Amber, mango, citrus, allspice, cinnamon, orgeat - $12) and Bounce, Boogie & Bump (Privateer tiki-inspired gin, orange, cherry, pineapple, Benedictine, bitters, lime, soda - $12). Executive Chef Jonathan Kopacz will create Polynesian bites including Pork Cheek Skewers ($7) and Vegetarian Skewers ($6), in addition to dishing out fresh tortilla chips with a mild tomatillo salsa ($3).

For additional luau entertainment, resident deejay Jeff Wallace will play the soothing sounds of the Hawaiian Islands and there will be a prize for whoever dons their best themed attire. Additionally, Brass Union will resurrect its patio games and there will be a custom photo booth with beachy décor to capture memories of this pop-up sanctuary in the heart of Union Square. Grab your hula skirt, leis and best Hawaiian shirts to help Brass Union celebrate summer in the city in a most festive way.

COST: Complimentary admission. Food and beverage specials available at a la carte pricing.
This event is reserved for ages 21+ with proper ID. Luau-themed attire encouraged.

2) Craft ramen with the works and hyper local inspired plates. Expect hand made ramen in ogusky ceramics, tasty plates + japanese whiskey and live blues. This is the 3rd Whisk Pop-up supper at their new home in JP. The space is moving ever forward as they build the restaurant and this is their way of sharing the ride.

The Whisk team, chefs Jeremy Kean and Philip Kruta, are hosting their third Whisk At Fazenda pop up Supper Club event in their new Fazenda Café. The newest Pop Up will feature craft ramen with the works in Ogusky ceramics, other hyper local inspired tasty dishes, Japanese whiskey and live blues. Some dishes are shared and some are not. All items also available a la carte.

MENU
Oysters on Moss (Pickled Blackberry, Basil Granite)
Aged Duck Ramen + The Works (all local)
Bens Wild Mushroom Ramen + The Works (all local)
Roasted Oysters and Biscuits (Sorrel Butter, Nasturtium Jelly)
Clay Baked Pork Belly (Roasted Berries, Rhode Island Rose Hip Smoke, Parsley Pudding)
Baked Oysters and Pork Belly (Ramp Butter, Sourdough)
Wild Mushroom Pie (Flowers, Sugar Beans Goat Cheese, Wild Onions)
** This menu is hyper local and subject to change based on what is available **

WHEN: Thursday, August 20 &; Friday, August 21.  Reservations starting at 6 PM to 11PM.
Reservations: Please call  617-756-7571

3) AKA Bistro is currently offering their own DineOut specials for the rest of the month, for both lunch and dinner. Lunch is $20.15 and Dinner is $33.15, Check out their 3 Course Lunch Menu, from Spicy Tuna Tartare to Fish Tempura. You cna also check out their 3 Course Dinner Menu, from Suzuki Ceviche to Sashimi Platter. I suspect the menu may change during different weeks, but I'm sure the menu items will all be compelling. This is always one of my favorite restaurant week experiences and I highly recommend you check it out. I know that I will be dining there at least a couple times.

4) Boston’s 7th Annual New England Dessert Showcase will take place on Saturday, September 19, from 12pm to 5:30pm. Visitors will sample indulgent, new dessert creations, old favorites and even some healthier dessert options from over twenty local exhibitors at the Westin Waterfront Hotel. 

General Admission, VIP and Private Tasting tickets are available. VIP ticket holders will receive admission to The Showcase, access to the Kickoff Party on Friday, September 18th and admission to the After Party following The Showcase. Private Tasting tickets include everything in the VIP package, all day admission, as well as early access to have an intimate private tasting with select exhibitors.

Saturday, September 19
12:00pm – 2:30pm: Session I
3:00pm – 5:30pm: Session II

Tickets are available for $30-$75 depending on ticket tier. Child tickets are available for $10-$15. General Admission tickets will be available at the door on a capacity only basis. Contact for group rates.

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.. **********************************************************
1) Sometimes, you get into a rut. You watch the same type of movie. You choose the same color sweater. Buy the same brand of toothpaste. The Cheese Shop of Concord, with its selection of hundreds of domestic and imported cheeses, won'’t allow its customers get into a cheese rut. In fact, its cheesemongers have compiled this handy guide to sampling new yet similar versions of your favorite cheeses during 2015:

If you like Gorgonzola:
Try locally-made West West Blue. Veteran cheesemaker Peter Dixon makes this two-curd, gorgonzola-style raw cow's milk cheese at Parish Hill Creamery in Westminster West, Vermont. Firm and crumbly in texture, with a rich full flavor and a spicy, tangy finish.

If you like Gruyère:
Try Switzerland’s exclusive Gruyère Alpage. Produced according to a tradition dating back to the year 1115, this raw cow's milk cheese is cooked over an open fire at a minimum altitude of 2,900 feet, from the summertime milk of a single herd. A true example of artisan cheesemaking and ancient tradition, where nature and humans are a team.

If you like Cheddar:
Try their very own Cheese Shop Glory Cheddar, a raw cow's milk cheese made by Cabot and aged at the Jasper Hill Cellars in Vermont especially for The Cheese Shop of Concord. Distinctive for its rich, milky flavor and smooth, creamy texture, this medium-bodied cheddar is a crowd-pleaser.

Like some spunk in your cheese?
Try Casa de Mendevil Velho, a cow’s milk cheese from Minho, Portugal. The rind is washed and covered with a wine-red pepper emulsion, giving the semi-firm cheese a bright and tangy personality and a beautiful appearance.

Like stinky, washed-rind cheese?
Try Ardrahan or Ouleout. Ardrahan is an Irish cow's milk cheese made near County Cork. The paste is rich and soft, and the flavors full, savory and smoky. Ouleout, from Vulto Creamery in Walton, New York, is a soft-ripened cow's milk cheese with a luxurious, silky paste and a deep, round nutty flavor. Pungent additions to any winter cheese plate.

2) Omakase is a Japanese restaurant term meaning “leave it up to us.” In other words, the diner entrusts him or herself to the chef, who uses his knowlede and experience to select and prepare a dish of his choosing, without any specific instructions from the customer. Only a handful of sashimi masters in greater Boston offer omakase, and virtually none of them restrict service by offering only omakase.

This intimate culinary experience combines adventurous dining, performance art, and education. Aka Bistro chef-owner Chris Chung invites omakase fans – whether first-timer or seasoned pro – to join him on Sunday evenings at 5:30 PM for an 8 to 10 course, seasonal omakase menu priced at $135 per person, with two critical caveats:

1) Seats for Sunday night must be reserved by Thursday night
2) Only 8 seats are available for each omakase session

Pricing for omakase excludes MA state sales tax, gratuity, and beverages (chef will suggest pairings with wine, beer, sake or tea). Aka Bistro must be informed of any allergies/dietary restrictions at the time of reservation.

Omakase reservations are being accepted for Sunday, March 8 and beyond. Act fast to get in this intriguing dining experience by calling 781-259-9920.

In addition, on Monday nights, starting March 9, Chef Chung will be serving Shabu-Shabu, a Japanese dish featuring thinly sliced poultry and wild game, beef, or seafood, boiled in broth. The term is derived from the sound made when the ingredients are stirred in theliquid in the cooking pot. The dish is similar to sukiyaki in style; both consist of thinly sliced meat and vegetables and are served with dipping sauces. Shabu-shabu, however, is considered more savory. This dish is designed for sharing and priced at $55 for two.

3) To complement its nearly 120 whiskey selections, Saloon in Somerville’s Davis Square is revamping its menu to satisfy the palates (and stomachs) of the brown liquor faithful. This pre-Prohibition restaurant and bar has designed a new menu that focuses on shareable, hearty cuisine that pairs with its extensive roster of alternative whiskey and scotch selections to create the ultimate social experience.

To start, there are a dozen hors d’oeuvres including: Fried Pickle Chips (panko-crusted dill pickles, sriracha and horseradish ranch dipping sauce - $7); Duck Wings (orange-molasses glaze - $9); Corn Dog (chorizo, sweet potato-corn batter, smoked honey mustard glaze - $8); Three Brandt Beef Slider (onion aioli, bacon, cheddar, LT, B&B Pickles, fries - $15); Lamb Merguez Sausage (spicy pepper, onion relish - $12); Chips Benedict (hand-cut fries, pork belly, fried egg and hollandaise - $9); in addition to an assortment of salads, charcuterie, cheeses, flatbreads and oysters. Saloon also will continue to serve up its signature Devils on Horseback (feta-stuffed dates wrapped in bacon - $9) inspired by a taste in history when the Norsemen invaded England and wore rashers of bacon as armor while on horseback.

For entrees, there are six options that come enveloped in comfort and are a perfect complement to your malt of choice including: Short Rib Pie (red wine, wild mushrooms, root vegetables, puff pastry crust - $18); Chicken Fried Rabbit Leg (cheddar biscuit, kale, sour cream gravy - $18); 1/2 a Bird (half roasted chicken, seasonal vegetables, confit fingerlings, sherry jus - $19); and, the gargantuan Baller’$ $teak (28 oz bone in rib-eye steak, lyonnaise potatoes, market vegetables - $40).

AKA Bistro & Restaurant Week

The second week of Dine Out Boston has started, and it seems that less restaurants are participating this year. BostInno recently noted that about 172 restaurants are participating, down from 194 last year. During this time, some of the restaurants which are not participating are running their own dining specials, such as AKA Bistro in Lincoln.

AKA Bistro has a special Lunch Menu ($20.14 for 3 courses) and Dinner Menu ($34 for 3 courses), and I stopped by the restaurant last Friday to check out their Lunch menu. I'm a huge fan of AKA Bistro and my lunch was as delicious as usual. Their Specials are a very good value and I highly recommend you check it out this week before it's gone.

For your First Course, you have three options, such as a Chill Corn Soup or a Shaved Farm Vegetable Salad. I opted for the Octopus & Clam Ceviche, with coconut milk, basil, lime and Thai chili. The octopus and clams were tender and the "sauce" had rich coconut flavors, with acidity from the line and a slightly spicy kick. It may not resemble the usual type of ceviche you find, but it was a delicious alternative. I would order that again if it were on the regular menu.

For your Second Course, you have four options, such as Salmon Donburi, Sauteed Shrimp or Moules Frites. The Moules Frites, which are superb, are normally $19 on the lunch menu so with this special deal, you really get two extra courses for $1. An excellent value. I opted for something different, the Pork Rillettes & Scallion Pancake with plum kabayaki and shaved daikon salad. The Scallion pancake was flaky, crisp and flavorful, especially with the sweet sauce atop it. The pork was moist and tender, with a slightly earthy taste, and the pancake made a nice platform for the pork. I probably could have devoured a second pork-covered pancake as well.

You have two choices for Dessert, including their Mousse au Chocolat. I've enjoyed the mousse before so I chose the Angel Food Cake with lemon curd and raspberry sorbet. This was a good-sized dessert, and the cake was light and fresh with a rich lemon curd topping. The silky sorbet was in a crisp "cookie" with nuts and it too was a tasty ending.

Such a good deal for only $20.14. Service was excellent, as usual, and I'll probably end up there later this week too, maybe to enjoy some Mussels. Their Lunch & Dinner specials end on Friday so make sure to dine this week at AKA Bistro.

AKA Bistro Reopened: First Impressions

As I reported previously, AKA Bistro, one of my favorite suburban restaurants reopened last week, after being closed for a few months due a massive flood. Located in Lincoln, AKA Bistro serves both French bistro fare and Japanese cuisine and their menu has seen some changes. You still can find old favorites like their Homemade Traditional Miso Soup and Moules Frites, but you will also find new dishes that might become new favorites. I should also mention that Chef/Co-Owner Chris Chung is now responsible for 100% of what's served.

Earlier this week, I stopped by for lunch, to see the new renovations and check out some of the new menu items. The restaurant itself looks largely the same, with some changes to the kitchen area. You can sit inside, or on the exterior patio. As I perused the menu, there were plenty of dishes I was interested in trying, so I definitely need to return to check out more.

I began with one of the new Appetizers, the Spicy Steamed Clams In A Jar ($10), which is a large mason jar with small and plump steamed clams in a savory broth with basil, lemongrass, Thai chile and lime. The tender clams were cooked perfectly, and the broth was compelling, with lots of flavor and a hint of almost sweetness. The broth in their Mussels dish is one of my favorites, and the the broth with their clams, though different, is equally as good. They even give you a straw so you can drink up the broth once the clams are gone. My preference though is to dip bread into the broth. This is a winner of a new dish!

As an Entree, I chose the Sautéed Sliced Angus Beef Bowl ($16), with kabayaki carrot and onion on top of Japanese rice. There was plenty of tender beef, and the carrots added a nice, sweet crunch to the dish. This is intended to be one of their more healthy new dishes, and it makes a good selection.

AKA Bistro has returned, and its food is as delicious as ever, with plenty of new and interesting dishes. I certainly will be returning, for lunch, dinner and brunch, but I have faith the restaurant is not going to disappoint. I strongly urge my readers to check it out.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Some great news this week! AKA Bistro, one of my favorite restaurants has reopened. Located in Lincoln, AKA Bistro serves both French bistro far and Japanese cuisine. It unfortunately had been closed since last December due to a massive flood. After major reconstruction, AKA reopened this past Monday, bringing with it many positive changes/

The restaurant will have a new look, including a reconfigured open kitchen. There were previously ly two separate chefs; one to turn out the French food, and another for Japanese. Now, Chef-Co-Owner Chris Chung will be responsible for 100% of what's served.

The Menu will see now changes, with a greater emphasis on hot Japanese fare and creative French bistro fare. Samples items include:
* Jar of Steamed Clams with basil, lemongrass, Thai chile and lime
* Crispy Lobster Bistro Rolls with citrus-Dijon dipping sauce
* Salmon Confit Salad with Quail Egg and sesame vinaigrette
* Short Rib Pretzel Sandwich with horseradish aioli
* BiBimBap: mixed rice salad w/ veggies, poached egg, choice of ground beef or shrimp
* Goat Cheese & Grilled Asparagus on Baguette
* Cassolette d’Escargots aux Lardons with pea-garlic emulsion
* Crisp Pork Belly with Thai curry, rice vermicelli, jicama and pea tendrils
* Slow-Poached Cod in Saffron Fumet with papillotte of spring potatoes & onions

Don't worry though as many of your old favorites are still on the menu, such as the Homemade Traditional Miso Soup, Kobe Dumplings, Moules Frites, and more.

AKA Bistro will be open for Dinner from Monday to Saturday, Lunch from Monday to Friday, and Brunch on Saturday & Sunday. They also will have a special Mother's Day Brunch.

I can't wait to dine there once again, and highly recommend that everyone else dine there too.

2) On May 27, at 6pm, Legal Sea Foods in Park Square will host a special pre-arrival tasting and wine dinner with Maison Bichot, ideal for Burgundy collectors and aficionados. Since its inception in 1350, the family-owned winery which has been passed down over generations has created some of the greatest wines in the world. Bichot’s label encompasses four separate vineyards located at the heart of the four major wine regions in France that create Burgundy: Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise. Each vineyard is dedicated to the vinification and aging of each wines’ structure and character and each wine represents the essence of their expertise and style. Legal Sea Foods will team up with Guillaume Suss, to host an exclusive pre-arrival tasting and five-plus-course dinner featuring signature cuisine paired with selections from the Maison Bichot vine.

The menu will be presented as follows:

PRE-ARRIVAL TASTING OF 2012
Domaine Long-Depaquit, Chablis Grand Cru “Les Clos,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges Blanc “Les Terrasses,” 2012
Albert Bichot, Savigny-les-Beaune 1er Cru “Les Peuillets,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges 1er Cru “Chateau Gris,” 2012
RECEPTION
Oysters on the Half Shell, Champagne Mignonette
Crab & Enoki Mushroom Tartlet, Mustard Aioli
Lobster Medallion, Grilled Crostini, Tarragon Crème Fraîche
Domaine Long-Depaquit, Chablis, 2011
FIRST COURSE
Diver Scallop Carpaccio
Mixed Green Salad, Granny Smith Apple, Yuzu-Honey Vinaigrette
Domaine Long-Depaquit, Chablis 1er Cru “Les Vaucopins,” 2011
SECOND COURSE
Meyer Lemon Butter Poached Fluke
Cous Cous Salad, Baby Mache
Domaine du Pavillon, Meursault 1er Cru “Les Charmes,” 2009
MAIN COURSE
Slow Roasted Cornish Hen
Peruvian Roasted Potatoes, Cipollini Onion Confit, Wilted Swiss Chard
Domaine du Pavillon, Pommard “Clos des Ursulines,” 2011
CHEESE COURSE
Italian Taleggio, Vermont Ayr, MouCo Camembert
Black Pepper Toast Points, Strawberry-Rhubarb Compote
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2006
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2011

COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) From May 13–June 11, The MET Restaurant Group will host its Ninth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.

Guests will enjoy some very crustacean creations including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.

4) On May 12, at 8pm, Chefs Samuel Monsour and Mark O’Leary will be cooking a 7-course pop up dinner, the second in a series called The Future Of Junk Food, presented by Kitchensurfing, the online marketplace where chefs connect with the world to sell their skills, goods and services. The dinner will take place at Cambridge restaurant East by Northeast.

There are 30 seats available and only one seating for the evening. The event showcases the Kitchensurfing model of connecting chefs directly with active diners while allowing chefs a creative outlet to try new things.

The Future Of Junk Food pop up dinner series is inspired by the classic junk food that the chefs ate in their childhoods and that millions of Americans continue to consume on a daily basis. Chef Monsour began recreating iconic junk food items using whole, nutrient-dense ingredients with none of the toxins used in traditional junk food as a way to draw awareness to the ‘junk food epidemic’ and prove to food corporations that embracing locally sourced, sustainable ingredients is a viable and beneficial option.

“We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement,” says O’Leary.

This pop up dining series is the latest outlet for the chefs’ creative junk food project. It allows discerning Boston diners a chance to get on board and discover first hand what the future of junk food can be in an intimate setting and with a chance to interact with the chefs one on one.

Purchase tickets for $125 on Eventbrite here: http://www.eventbrite.com/e/the-future-of-junk-food-part-ii-tickets-11186959497?aff=eorg

This event is a 21+ event
Please note: due to the nature of this event, menu substitutions and/or allergies cannot be accommodated.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) From May 13 to June 11, The MET Restaurant Group will host its Ninth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.

Guests will enjoy some very crustacean creations including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.

For more information on MET Back Bay, please visit www.metbackbay.com

2) AKA Bistro, one of my favorite suburban restaurants, has unfortunately been closed since December because of a flood. They now hope to open by the end of April, and that opening will bring some changes. They will change their menu concept, having both Japanese and French dishes on the same, one-page menu. The Japanese fare will include more than just sashimi dishes. There will also be a new look to their bar, a quieter & cooler dining room, and a streamlined open kitchen. I eagerly look forward to their reopening.

3) Friends of Boston’s Homeless, in celebration of decades of success in providing solutions to homelessness in Boston, announces the 27th annual Beyond Shelter benefit gala. Hosted by John Rosenthal, founder of Friends of Boston’s Homeless, alongside emcees Jonathan Soroff of The Improper Bostonian and Rita Cary of 92.5 The River, the event will feature gourmet tastings by the Boston area’s top chefs with live music by Los 4 and the Berklee Bob Marley Ensemble.

Over 25 restaurants will participate this year, including Ashmont Grill, Eastern Standard, Flour Bakery + Café, The Fireplace, Hamersley’s Bistro, Gather, Fenmore Grill, Legal Sea Foods, Steel & Rye, Sweet Basil, Tavolo, Tresca, and Union Bar & Grille. Woodstock Inn Brewery and J. Lohr will serve as the evening’s beer and wine sponsors. The annual gala will also feature a raffle and live auction with items including Red Sox and New England Patriots autographed sports memorabilia, VIP concert tickets, fine art, jewelry, and luxury city weekend getaway packages.

Event proceeds will directly benefit Friends of Boston’s Homeless programs to end homelessness by helping individuals gain independence through Housing First, adult education, employment, life skills development, and access to permanent affordable housing.

Focusing this year on Friends’ Housing First Start-Up Fund, this fund provides long-term homeless individuals with permanent supportive housing, so they are no longer living on the streets or in shelters. Not just a humane solution to street homelessness, “Housing First” saves our Commonwealth significantly in emergency, medical, and public safety costs, roughly $10,000/person, in fact. In just three years, this initiative has helped to place over 350 chronically homeless individuals in dignified, permanent housing, over 90% of whom have maintained their housing and have not returned to the streets or shelters.

WHEN: Thursday, April 10, 7pm-10pm
WHERE: House of Blues Boston, 15 Lansdowne Street
TICKETS: $125 // General Admission
For further information and to purchase tickets, visit www.fobh.org

4) A group of Boston's top chefs are teaming up to help raise money for the families of Lt. Edward Walsh and Firefighter Michael Kennedy. The event, called United for Boston's Own, is scheduled for Monday, April 14. Chefs donating time, energy and resources include Ken Oringer, Ming Tsai, Jay Hajj, Michael Schlow, Mike Smith, Ting Yen, Jamie Bissonnette, Michael Scelfo and Monica Glass.

"At times like this, I'm honored, along with others in the restaurant community, to rally together and support these families," says Ken Oringer, owner of Clio, Toro, Coppa and Uni. "It hopefully will help ease some of the journey that stills lays ahead of them."

"Food is a great way to bring people together," says Ming Tsai, owner of Blue Ginger and Blue Dragon. "The fact that we are able to use this event to bring attention and support to this important initiative is very rewarding."

United for Boston's Own will consist of a nine-course seated dinner, each one specifically prepared by one of the Chefs. It will be held at Mike's City Diner at 1714 Washington Street, Boston.

Only 60 seats are available and will be sold at $500 each. One hundred percent (100%) of the proceeds are going to the Walsh-Kennedy Memorial Fund.

Tickets are being handled by Eventbrite and can be purchased at: https://www.eventbrite.com/e/united-for-bostons-own-tickets-11155906617

Sake News: 2 Dinners, a Novel & Maine

1) Join me on Monday, December 3 at 6:30pm, for a tasty and interesting Sake Dinner at AKA Bistro in Lincoln. For only $55 per person, you will be treated to a four course meal, each course paired with a different Sake. During the course of the dinner, I will talk about Sake, from its history to its rituals, giving you a basic foundation in this intriguing beverage. I'll help demystify this exotic alcohol and hopefully entice you to seek our more Sake after this dinner.

This is the second time I have done a Sake event at AKA Bistro and the first one went very well, with many happy attendees. As space is limited, reservations are necessary so please call the restaurant at 781-259-9925 to secure a spot. Hope to see you there!

Food Menu:
--Salade de pommes locales (Local Orchard Apple Salad with blue cheese mousse, arugula. reduce apple cider and toasted walnuts)
--Foie gras torchon (Foe gras with preserved seasonal fruits and toasted brioche)
--Braised Shortribs (with Kabiyaki carrot and sauteed baby vegetables)
--Chocolat Biscuit (With yuzu ginger puree, Chestnut nougatine and pumpkin ice cream)

2) Just another reminder that I also am presiding at another Sake Dinner on Wednesday, November 28, at 6:30pm at China Blossom in North Andover. You will get 3 courses of food and 4 different Sakes for only $40 per person. Plus, I will talk about many different facets of Sake, from its legends to etiquette. Check out my previous post for all the details. Hope to see you there too!

3) As I previously mentioned, my new novel, Demons, Gods & Sake is now available as a Trade Paperback through Amazon. The Trade Paperback is 252 pages long and sells for $14.95. This novel is the fourth installment of the Tipsy Sensei series, the adventures of Nate Randall, a Sake Expert from Boston. The novel is also available as an Ebook and the prior three Tipsy Sensei short stories are available as Ebooks too.

Demons, Gods and Sake can now be found at its first bookstore, The Book Oasis in Stoneham. I am hoping to make it available in a few other local and independent book stores in the near future. Plus, I hope to do some local book signings. If any restaurants, book stores or other businesses would like to stock my new novel and/or do a book signing, please contact me.

4) There is a new kura, a Sake brewery, in Maine! I don't have much information about the Blue Current Brewery and their website and Facebook page also lack detail, but I am attempting to gather more information. When I learn more, I will be sure to share it with my readers. The cold winters in Maine probably are excellent for Sake brewing, so there is some potential there. I am also checking out another possible Sake brewery in Massachusetts!

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) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!

2) On Saturday, November 3, from 12pm-2pm, the Seaport will host an interactive cooking class for the holidays. Class attendees will work alongside Seaport’s chefs in the interactive Action Kitchen to create Thanksgiving specialties and side dishes while enjoying tasty bites and beverages. Menu items to include: Sherried Green Beans with Wild Mushrooms, Classic Sweet Potato Casserole,  Traditional Cornbread Dressing,  Fresh Cranberry Relish and the Perfect Gravy. Seaport Beverage Manager Eric Loring will be on-hand to speak to pairing the perfect wines with your holiday meal.

Ticket prices for “Creating a Holiday Meal to Impress Your Guests” are: $75 for one guest or $125 for a couple. Admission includes complimentary self-parking in the Seaport Garage as well as side dishes and recipes to go.

Tickets are available via Eventbrite. 

3) Doug Bates, President, Greater Portsmouth Chamber of Commerce, has announced the dates for Restaurant Week Portsmouth & The Seacoast: November 8-17. The bi-annual culinary event has 49 locally owned restaurants already signed on to participate with special menus and deals. The restaurants and chefs are planning to celebrate the area's seasonal bounty. At each restaurant, a three course lunch will $16.95 while a three course dinner costs $29.95.

I have mixed feelings about these myriad restaurant weeks, as they often times don't offer a stellar experience or food. You have to be really choosy about where you go, as the true gems are not easily found. But some of these newer restaurants weeks lack some of the issues that plague the longer running events, like Boston Restaurant Week. Portsmouth is an up and coming culinary destination, and reminds me in some ways of Portland, Maine. Portsmouth is attracting some very talented culinary talent and it is well worth checking out, so this Restaurant Week gives people a less expensive opportunity to check out the offerings.

My top recommendation for Portsmouth is Moxy, which I recently gave a stellar review. Their Restaurant Week menu is not yet online, but I suspect their offerings will be quite compelling.

4) On Tuesday, October 30, at 6:30pm, haunted happenings will take over Legal Sea Foods. In honor of Halloween, Legal Sea Foods will host a spooktacular “Legal Holiday” a night early in Park Square’s 10,000 bottle wine cellar. The evening will feature small plates and Halloween-themed sips:

FIRST COURSE
Maryland Crab Bisque (Old Bay & curried brioche croutons)
Craggy Range "Fletcher Family" Riesling
SECOND COURSE
Braised Beef Short Ribs (creamy polenta, chanterelle mushroom ragout)
Terlato "Devil's Peak" Meritage Style Blend
THIRD COURSE
Belgian Chocolate Bread Pudding (Chambord cherry compote, chocolate shavings)
Death by Chocolate Martini

Cost: $40 per person (includes tax and gratuity)
Reservation required by calling: 617-426-4444

5) Chef Vittorio Ettore, Chef/Owner of A Tavola, is pleased to announce that Chef Daniel Noonan has recently been appointed as Chef de Cuisine. Chef Daniel Noonan comes to A Tavola from Hamersley’s Bistro, where he worked for over 11 years and was most recently Sous Chef. He strives to emulate Gordon Hamersley’s work ethic and inspiring dedication. As a Chef, Noonan’s top priorities are delivering a great product at a fair price in a timely manner as well as creating two-way communication platforms with his staff and customers. Noonan also admits the three ingredients he could not live without are thyme, olive oil and love. And maybe salt.

Continuing the monthly A Taste of Italy tour at A Tavola, Noonan and Ettore have worked together to create an exclusive menu throughout the month of October. This menu will focus on the Lazio region and the simple pasta and roasted meat dishes that dominate tables throughout Central Italy.

Menu
--Caccio e Pepe (Thick Spaghetti with Roman Pecorino and Black Pepper)
--Agnello alla Romana (John Crow Farm Lamb and Roman Style Fava Beans with Mint, Sage and Fennel)
--Castagnaccio (Chestnut Tart with Pine Nuts and Raisins)

The pre fixe Tuscany menu is $45 per person, with regional wine pairing for an additional $20.
Reservations are welcome by calling 781.729.1040

6) BostonChefs.com is throwing its annual autumn fundraiser on Monday, November 12 at Regattabar from 5:30 to 8:30 PM. Now in its ninth year, Flavors of Fall--co-sponsored by City Square Associates, The Charles Hotel and Cambridge Savings Bank--brings together a dozen of the area's top restaurants in support of a local charity.

This year's beneficiary, The Possible Project, utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience. The Cambridge-based after school program enables high school students to start and run their own businesses, participate in a collaborative work experience, and receive individualized advising on their post-high school pathways.

Returning Cantabrigian restaurants--Rialto, Russell House Tavern, The Blue Room, Bergamot, Garden at the Cellar, Harvest, Henrietta's Table, Sandrine's and UpStairs on the Square--will be showcasing their tasty wares alongside Flavors newcomers like Amelia's Trattoria and recent neighborhood additions Belly and West Bridge. And because hungry do-gooders are bound to get thirsty as well, Brooklyn Beer, Dreyfus, Ashby & Co., Noir Bar and Native Waters will be onsite serving their beer, wine, cocktails and water.

Tickets are available online right now, and the $65 per person ticket price--all of which goes to support the good work of The Possible Project--includes all food and beverages, not to mention a side of jazz courtesy of the Rollo Tomasi Quartet. And once again, J.P Licks will be on hand with their flavorful ice creams and coffees to make sure that you end the night on a sweet note.

Since the first Flavors event in 2004, over $75,000 have been been raised for a wide range of Cambridge-based community organizations. Past beneficiaries have included Tutoring Plus, Community Art Center, Second Chances, CitySprouts, CycleKids, CLSACC, On the Rise, and Project Playgroup. Go to the Flavors of Fall Hall of Fame to learn how these groups are enriching the lives of our neighbors in Cambridge and beyond.

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) Having Blue Heron Farm, an organic garden, less than a mile away guarantees that Aka Bistro'’s fall menu is loaded with fresh flavors and healthfulness. Diners are encouraged to try these new early fall French menu offerings at Aka Bistro. Fall will come to the Japanese side of the menu shortly so sashimi-lovers please stand by.

Salade de Pommes Locales: Honeypot Orchard apples over arugula with bleu cheese mousse, toasted walnuts, apple cider reduction $10
Cuisses de Grenouille a la Grenobloise: Pan-fried frog’s legs with grilled leek puree, fried capers, lemon-herb vinaigrette $13
Foie Gras Torchon: with preserved seasonal fruits and toasted brioche $20
Cassoulet de Canard: Navy bean stew with duck leg terrine and roasted breast; served with shaved carrot & celery salad $28
Caree’ de Porc Roti: Boneless pork loin roasted and served with fig jus and cauliflower-potato gratin $24
Saumon Matignon: Pan-seared salmon with mustard cream sauce atop French lentils are cooked in butter with shaved fennel and baby turnips $27
Demi-Poulet Grille: Half chicken roasted with chicken with Brussels sprouts, bacon and fingerling potatoes; tarragon jus $22

2) On Thursday, October 11, at 6:30pm, Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, will host the Fall Harvest Wine Dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes of the season paired with some of Block’s favorite wines.

HORS D’OEUVRES
fourme d’ambert, roasted quince, port syrup
open face porchetta panini, quail egg
salt cod fritters, chorizo aioli
Adriano Adami “Dei Casel” Extra Dry Superiore, Prosecco di Valdobbiadene, NV
FIRST COURSE
sea scallop (blue hubbard squash and chestnut risotto, brown butter foam)
Schloss Schönborn Hochheimer Domdechaney Riesling Spätlese, Rheingau, 1997
SECOND COURSE
poached lobster (turnips, fennel, anise, cinnamon and pistachios)
Secateurs Chenin Blanc, Swartland, 2010
THIRD COURSE
baked halibut and lobster (porcini mushrooms, mashed potatoes, clover honey and whiskey sauce)
Patz & Hall “Zio Tony Ranch” Chardonnay, Russian River Valley, 2009
DESSERT COURSE
apple upside-down cake (cinnamon ice cream)
Alois Kracher “Cuvée Eiswein,” Burgenland, 2009

Cost: $95 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470

3) Oyster season is in full swing and Woodward at AMES has you covered when it comes to this seafood delicacy. Begining September 26th, guests can enjoy a new $1 Oyster special available Wednesdays beginning at 5pm. The deep-sea delights will be served platter-style and will come accompanied by horseradish, cocktail sauce and mignonette for dipping. This special will be offered until the raw bar’s stock runs dry.

Woodward also offers a selection of craft cocktails for pairing with your oyster ensemble like: Where There’s Smoke (Fidencio Joven Mezcal, Domaine de Canton, lime juice, agave nectar and habanero shrub-$12); AMES Sidecar (Hennessy VS, Tuaca liqueur, lemon and orange juice-$14); the Egg White Margarita (Milagro tequila, cointreau, agave nectar, lime juice, egg white and grapefruit bitters-$12); and, the One Court (Ron Zacapa 23 year-old rum, honey syrup and fresh lime-$12).

4) At Salvatore’s with 2 downtown Boston locations and restaurants in Medford and Lawrence, Executive Chef Victor Paone is taking an ordinary slice of pizza to an intoxicating level. Literally. Salvatore’s is now offering a brand new 21+ pizza menu featuring three authentic pizzas with an alcohol content. The adult selection includes: the Vignola Cherry Pizza, dried Italian cherries soaked in raspberry vodka with fresh mozzarella, gorgonzola, prosciutto and orange blossom honey; the Drunken Pig, Kahlua marinated braised pork, ricotta cheese, caramelized Granny Smith apples, mozzarella cheese and spicy hot honey; and last but not least, the Calabria Peach, rum infused fresh peaches, mascarpone, soppressata picante, fresh mozzarella and basil.

The 21+ pizza menu is available at all four locations and all (3) pizzas are available in 12” for $16 or 19” for $24.

5) On October 26, wine lovers worldwide will raise a flute to that quintessential wine of celebration, good cheer, and toasts everywhere: Champagne. Champagne Day encourages the celebration of this truly unique that can only come from the Champagne region in France. Consumers from around the world are encouraged to participate in the celebration of this authentic wine and raise awareness about the need to protect the Champagne name.

Participating is easy. Consumers can join Champagne Day online by blogging, tweeting, posting and sharing their thoughts about this exceptional wine by using the #ChampagneDay hashtag. Or, they can host or join one of the numerous retail and restaurant tastings that are being planned in locations across the United States. To stay up-to-date on the most current news regarding Champagne Day or to register an event, visit http://bit.ly/N3Xpw5.

As part of the celebration, the Champagne Bureau, USA is once again hosting a contest to recognize authentic Champagne and will give away a new iPad to one lucky winner. There are two ways to enter for a chance to win the latest iPad:

1) Send an ORIGINAL photograph that you have taken of an authentic Champagne label to champagne@clsdc.com with the email subject line as “Champagne Day 2012 Label Contest Entry”
OR
2) Post the picture including the authentic Champagne label to your Facebook profile and tag yourself and the Champagne Bureau in the picture.

One Grand Prize-winner will be selected randomly on October 23 and receive a new iPad. The winner will be announced on October 26, Champagne Day. Complete contest rules are available at http://bit.ly/UmVXfY. Contest entrants may submit multiple entries to increase their chances of winning. All entries must be unique, as duplicate entries will not be considered.

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 June 5, at 6:30pm, Legal Sea Foods will team up with Bryan Parker, winemaker at Terlato Family Vineyards, to host a four-plus-course wine dinner at the Prudential Center location. Each course will feature Legal Sea Foods’ signature cuisine paired with selections from this vineyard. Guests will indulge in the following:

Hors D'Oeuvres:
Stuffed Mussels with Leeks and Lemon Zest
Frutti di Mare Brochettes
Endive with Maine Crab and Blood Orange
Paired with Terlato Family Vineyards Pinot Grigio, Russian River Valley, 2010
First Course:
Crispy Cod with Anjou Purée & Meyer Lemon Aioli
Paired with Terlato Family Vineyards Chardonnay, Russian River Valley, 2008
Second Course:
Pan-Seared Salmon with Rhubarb Compote & Herb Salad
Paired with Terlato Family Vineyards Pinot Noir, Russian River Valley, 2007
Third Course:
Mayan Rubbed Tuna with Grilled Long Beans & Mole Poblano
Paired with Giarrusso Zinfandel, Dry Creek Valley, 2008 and Terlato Family Vineyards “Block 9” Syrah, Dry Creek Valley, 2007
Cheese Course:
Berkshire Blue Cheese with Pickled Blackberries and Cocoa Crisp
Paired with Galaxy, California, 2008

Cost: $75 per person (excludes tax and gratuity)
Reservations required by calling: 617-266-6800

2)  AKA Bistro in Lincoln, one of my favorite restaurants, is gearing up for the Spring.

Chef Chris Chung'’s new Japanese menu items speak of Spring:
* Branzini is back. Mediterranean sea bass explodes with the combined flavors of hot sesame oil, jalapeno, cilantro and pickled burdock root ( a crunchy root vegetable with a taste similar to artichokes)
* Suzuki Sashimi. This is hybrid striped bass, seasoned with red shiso and topped with a tangle of mango-infused preserved yuzu & peppers
* Hamachi Sashimi Yellow. They adorn it with a creamy ginger vinaigrette, sea grapes and unique pressed yozu pineapple.
* Rock Shrimp Tempura. This is a a take on spicy Korean BBQ, “except with seafood instead of chicken.”

AKA has recently added a number of new Sakes to their list, such as the Sato No Homare (“Pride of the Village”) for $10/glass and the  Hakushika Yamadanishiki for $6/glass. The Sato No Homare is a favorite of mine, made in a sake brewery that is over 860 years old! What a taste of history.

Chariot de Fromage: Six or eight cheeses, at peak ripeness from The Concord Cheese Shop, are offered by the slice on Thursdays from 6-9 PM. Ask their cheesemonger Brie Hurd to describe the provenance and taste of each before deciding.

3)  Haru is debuting its new “Teriyaki for Two” Chef’s Special Menu, a prix fixe designed for two guests. Whether you’re an omnivore, pescatarian or vegetarian, you and your dining companion can indulge in the sweet tastes of “Teriyaki for Two.”

First Course:
Field Green Salad With Haru’s signature house dressing
Main Course:
Chicken Teriyaki (Marinated and grilled chicken breast with mixed vegetables)
-or-
Grilled Salmon Teriyaki (With shiitake mushrooms)
-or-
Tofu Teriyaki Grilled (With steam vegetables)
Dessert:
Ice Cream, Assorted flavors

The “Teriyaki for Two” Chef’s Special Menu is available during normal operating hours. It costs $45 (excluding tax and gratuity).

4)  As a result of a United Nations General Assembly resolution that passed in 2008, June 8 officially marks our planet’s biggest celebration of the ocean: “World Oceans Day.” On June 5, from 6pm-8pm, Legal Harborside will team up with The Nature Conservancy a few days early to celebrate “World Oceans Day” with a fundraising evening hosted on the rooftop lounge, brimming with local seafood and signature cocktails while overlooking Boston Harbor.

Supporters will indulge in a raw bar – filled with a variety of oysters, littlenecks and smoked salmon – and Legal Sea Foods’ signature New England Clam Chowder. Legal Harborside will also serve up complimentary beer, wine and an exclusively themed Ocean Breeze cocktail.

The only conservation organization working on marine issues in all U.S. coastal states and territories plus an additional 30 countries, The Nature Conservancy partners with fishermen to protect New England’s fisheries for the sake of healthy oceans and economically healthy coastal communities. Through 50 years of work in Massachusetts, The Nature Conservancy has protected more than 23,000 acres of important habitat from the coast to the mountains.

Cost: $80 per person in advance; $100 per person at the door
To reserve tickets, please visit: www.nature.org/junefive

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)  In celebration of Easter Sunday on April 8th, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch. From 10:30am-4pm, diners can indulge in springtime fare and the prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.

Menu:
--Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
--Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
--Rohan Duck Rillettes with Traditional Accompaniments
--Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
--Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
--Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
--Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
--Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
--Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
--Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
--Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
--Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
--Selection from our Dessert Cart

2)  On March 27, at 6:30pm, Legal Sea Foods will “trick” out Park Square’s wine cellar with their next Legal Holiday: April Fools’ Day. For those looking to celebrate the occasion a bit early this year, Legal Sea Foods will serve up three-courses of unique beverages and fun hors d’oeuvres in this “Expect the Unexpected” themed menu:

First Course
White Shrimp Tamal with roasted corn relish & salsa tatemada
Domaine du Viking “Tendre” Vouvray, Loire Valley, 2009
Second Course
Pan Seared Native Striped Bass with cilantro rice au gratin & green pepper cream sauce
Ken Forrester “Petit” Pinotage, Western Cape, 2010
Third Course
Pastel Tres Leches with café de hoya caramel sauce
Petite Mexican Coffee

Cost: $35 per person (includes tax and gratuity)
Reservation required by calling: 617-530-9392

3)  Tamo Bar in the Seaport Hotel is gearing up for St. Patrick's Day with some distinctively Irish cocktails and authentic dishes from the Emerald Isle. All are welcome to join in on the fun from March 14 through St. Patrick’s Day, Saturday, March 17. The Irish classics are available at both Tamo lounge and Aura restaurant.

St. Patrick’s Day Cocktails
Shannon Cider (Tullamore Dew Whiskey, Magners Cider, Simple Syrup, Fresh Lime Juice, Muddled Mint, Poured over ice) $10
Guinness Float (Guinness, Vanilla Ice Cream, Baileys Float) $12
Galway Bay (Jameson Irish Whiskey, Calvados, Fresh Lime Juice, Grenadine, Shaken and served straight up) $10

St. Patrick’s Day Menu
Shepards Pie (A Rich Dish of Stewed Lamb Topped with Mashed Potatoes. Served with a small green side salad) $24
Corned Beef and Cabbage (Our version of a classic dish) $22
Pan Roasted Hake (Colcannon, Baby Carrots, Whole Grain Mustard Beurre Blanc) $24

4)  AKA Bistro, located in Lincoln, is one of my favorite suburban restaurants and their early spring menu will be highlighting sashimi. AKA Bistro chef /owner Chris Chung’'s reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open Uni Sashimi Bar. Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. In 2010, Chung and business partner Christian Touche (Clio's 15 year GM) broke from Clio, with Oringer’s blessing, and headed out to Lincoln to open AKA Bistro.

Chris Chung’s early spring menu includes:
--Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari
--Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron
--Bronzini with pickled burdock root, hot sesame oil and cilantro
--Sea Bream Sashimi with Shanghai style cabbage and shiso granite’
--Striped Bass Sashimi with mango kosho, umeboshi and red shiso
--Kumomoto Oyster with Barberry tapioca and ponzu
--Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes
--Kobe Beef Dumplings with Sukiyaki consommé
--Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos
--Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake
--Scottish Salmon Sashimi with Hakka soy bean vinaigrette

More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)

5)  On Friday, March 16 and Saturday, March 17, Blue on Highland will go green with a special Saint Patrick’s Day menu celebrating the luck of the Irish. Guests are invited to indulge in Irish beef stew ($14), fish & chips with malt vinegar ($16) and grilled rib eye steak with Jameson whiskey butter and colcannon ($28). Diners can top off their festive fare with Blue’s mint chocolate cupcakes ($8) for dessert.

Irish or not, Blue’s Celtic-inspired cocktails will get everyone in a celebratory mood with specials such as the Irish Buck, Bushmills whiskey with ginger beer and fresh lime ($11), St. Germain green cooler ($11), traditional Irish Coffee ($8.50) or Harpoon IPA (yes, it will be dyed green, $6). All food specials will be available for lunch, dinner and takeout on both Friday and Saturday, so head to Blue on Highland and go green this St. Patrick’s Day.

Reservations are recommended. Please RSVP at 781-444-7001.

6)  Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar serves a three course sit-down menu with a focus on deliciously traditional dishes. Brunch hours on April 8, Easter Sunday, are 11:30am-3pm. The prix fixe menu is $34.95 per person with a children’s version available for $16.95. Fleming’s traditional a la carte menu will also be available.

“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”

For the Benedict, tender filet mignon is cooked to order, topped with impeccably poached eggs, then crowned with buttery béarnaise sauce tasting of fresh lemon, shallots, and tarragon. Fleming’s New Orleans-Style French Toast is made from thick slices of rich brioche bread soaked in Grand Marnier-flavored cinnamon batter, then cooked in butter until crisp and golden brown on the outside with a velvety interior. A generous dollop of housemade chantilly cream and fresh berries make for a decadent topping. Shrimp or Filet Frittata and a Steakhouse Filet Mignon Cobb Salad round out the main course offerings. Guests start with Fleming’s signature Wedge Salad or a Fresh Fruit Medley, and desserts include a choice of Crème Brûlée, White Chocolate Bread Pudding or Walnut Turtle Pie.

The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.

A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.

Sake Brunch at AKA Bistro on Nov.20

Would you like to learn more about Sake? One of the best ways to learn is to taste Sake with food, to see how well it interacts with a variety of dishes. So maybe you would be interested in the upcoming Sake Brunch being held at AKA Bistro in Lincoln.  

AKA Bistro garnered two wins in my Favorite Restaurants of 2010, including Favorite Brunch, Traditional Fare and Favorite New Suburban Restaurant. Presenting both French and Japanese fare, the restaurant offers many interesting and delicious dishes and I have been recommending it to everyone. I am now collaborating with AKA Bistro to present a special Sake Brunch, which may be the first of its kind in the area. This is your opportunity to taste their fare while learning about sake from me.

The Sake Brunch will be held on Sunday, November 20, at 1pm. You will receive Five Courses, prepared by Chef Chris Chung, accompanied by Five Sakes and the cost is only $55 per person. During the brunch, I will give a lesson in Sake, providing your the basics you need to know about this fascinating and tasty brew.

You must make a reservation by calling AKA Bistro at 781-259-9920, and please tell them that I sent you. Seating is limited so if you desire to attend, please call soon.

The Sake Brunch menu will be as follows:

First Course:
Suzuki (hybrid striped bass) Sashimi with mango kosho, umeboshi and red shiso seasoning.
Paired with a Sparkling Sake

Second Course:
Tempura of Local Mushrooms and Vegetable with Yuzu ketchup and Curry aïoli
Paired with the Watari Bune Junmai Ginjo

Third Course:
Aka Fried Rice with rib eye cap, shrimp, scallop, sesame oil, soy aromatic, scallion and pepper
Paired with a Yamahai style Sake

Fourth Course:
A Cheese Plate with a Creamy Goat cheese
Paired with an Ohtouka Namazake

Fifth Course:
Green Tea Pana Cotta
Paired with a Murai Nigori Genshu

I hope to see you at this Sake Brunch. Kanpai!

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  Joslin Diabetes Center’s High Hopes Gala and World Diabetes Day Celebration promotes awareness and raises funds for diabetes clinical care programs and ground-breaking research initiatives at Joslin Diabetes Center. This fabulous black-tie event, established in 1999, benefits Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care. The High Hopes Gala 2011 will honor Carol Meyrowitz, CEO of the TJX Companies, Inc.

The evening will include a lively cocktail reception, exciting silent and live auction, a raffle for a brand new 2012 Mercedes-Benz E-Class Cabriolet donated by Herb Chambers, and performances by 2011 Gala Musical Artist Crystal Bowersox, a national recording artist and American Idol runner-up.

An astounding 285 million people worldwide have diabetes and that number is growing at alarming proportions. Joslin is working toward a cure, and a future without diabetes

WHEN: Saturday, November 19, from 6pm-Midnight
WHERE: The Westin Copley Place, 10 Huntington Avenue, Boston, MA
For information on the High Hopes Gala or to purchase tickets:
Email: highhopes@joslin.harvard.edu
Phone: 617-309-2531

2)  Nightlife impresarios Ace Gershfield and Salvatore Boscarino (6one7 Productions), alongside longtime friend and Red Sox front office executive Kellen Benjamin, are gearing up to celebrate their birthdays again in a fete fit for kings proving that good things come in “threes.” At the third annual “Casino Royale” event on October 15th, revelers will join the guests of honor at Boston’s State Room, thirty-three floors above street level, while overlooking Boston’s picturesque skyline in the perfect setting to capture the decadence of Sin City. “Casino Royale” will provide an exclusive performance-with-a-cause with proceeds to benefit The Home for Little Wanderers’ newest initiative, The Third Century Campaign, a $23 million dollar fundraising effort to provide a vastly improved therapeutic living and learning environment for some of the most vulnerable children in its care.

6one7 Productions has lined up a star-studded black-tie gala for the third consecutive year. Having donated over $30,000 to The Home for Little Wanders after last year’s event, 6one7 Productions will step it up another level this year by incorporating their latest business venture, Urban Legend Events, into the creation and execution of the soiree, alongside sponsors Urban Legend Events, Stoli Vodka and William Grant & Sons, have summonsed the essence and flavor of Sin City in a night-with-a-cause promising to line the Roulette-and-Blackjack-tabled affair with entertainment, a glitzy auction and unrivaled company.

Revelers will begin their jetsetter experience at 8pm where they will receive their gaming chips while enjoying complimentary hors d’oeuvres and themed libations. As the Vegas-style entertainment begins, supporters will be able to peruse the silent auction items and live gaming tables and also partake in a live auction boasting unparalleled experiences not to be recreated. The top three chip leaders will be rewarded with a multitude of prizes including signed sports memorabilia, tickets to sporting events, spa packages at Mizu and a Status Ride luxury car rental, to name a few.

To gain VIP access to this black-tie star-studded bazaar, guests are kindly asked to make a $150 donation to The Home for Little Wanderers. Tickets to the event include gaming chips, a four-hour premium open bar, passed hors d’oeuvres and a dessert bar. RSVPs and table reservations may be made by visiting: http://casinoroyale3.eventbrite.com/.

3)  Beginning mid-October, Bin 26 Enoteca celebrates its 5th anniversary with a selection of $5 small plates and wine pours (plus a craft beer option). Designed to let the wine take center stage, Bin 26’s anniversary menu features a range of glasses alongside simple, Mediterranean-influenced dishes.

Small Plates
Saffron Risotto Balls
Bruschetta with Charred Scallion & Hazelnut Pesto
Bruscheta with Whipped Ricotta, Peppers Agrodolce & Pancetta
Zucchini Carpaccio
Meatballs in Tomato Sauce
Marinated Olives

Wine & Beer
Ca' Furlan Cuvee Beatrice Prosecco, Veneto, Italy NV
Procanico/Grechetto/Malvasia, Bin 26 Enoteca Solare Bianco, Umbria, Italy, 2009
Savignon Blanc, Fournier, Vin de Pays de Loire, France, 2009
Sangiovese/Merlot, Bin 26 Enoteca Solare Rosso, Umbria, Italy, 2009
Tempranillo, Altanza Domino de Heredia, Rioja DOCa, Spain, 2008
Reading Premium Lager

COST: $5 each for drinks and small plates.
WHEN: For 26 days, from October 17-November 11
Monday-Thursday, 12:00 PM-10:00 PM
Friday, 12:00 PM-11:00 PM
Saturday, 11:00 AM-11:00 PM
Sunday, 11:00AM-11:00 PM

4)  Those craving late night eats can now visit 62 Restaurant & Wine Bar located in Salem. Starting Thursday, September 29, and continuing indefinitely, 62 Restaurant & Wine Bar will be launching their new Late Night Bar Menu available only in the lounge every Thursday – Saturday from 10pm-11pm. Chef Tony Bettencourt will be offering a series of his small plates for only $4 each. The special late night menu will always be evolving letting guests try many standard favorites as well as small plate items that are only available during this time slot. Some items available are as follows:

Arancini Arborio rice fritters with mozzarella, tomato confit & basil Normally: $7
Chickpea Fritters Deep fried chickpea fritters & date compote Normally: $7
Mushrooms Pickled trumpet royale mushrooms, sea salt & extra virgin olive oil Normally: $7
Polpette Beef, pork & ricotta meatballs, pomodoro & soft polenta Normally: $9
Crudo Yellow fin tuna with citrus zest, wild fennel pollen, sea salt & extra virgin olive oil Normally: $11 -
Zucchini Blossoms Crisp-fried, stuffed with crab & ricotta with preserved lemon Normally: $12
Pork Belly Confit pork belly, spicy red cabbage salad with thai chile pepper and cilantro Normally: $9
Crostini Whole milk ricotta, black mission figs & chestnut honey Normally: $ 8
Baccala Potato and house-made salt cod fritters with lemon-caper aioli Normally: $7

Culinary Creativity: Chef Chris Chung

(Check out my Introduction to the Culinary Creativity series.)

Executive Chef/Co-Owner Chris Chung was born in Honolulu, but grew up in Macao, a former Portugese colony where food was often a combination of influences from east and west, and Chung became intrigued by it at a very early age. A family dinner at one of Joel Robuchon’s high end hotel restaurants there was transformative; at the age of eight, Chung vowed to make haute cuisine his career. The family returned to Hawaii, where Chung was educated, but he spent his summers in various Japanese restaurant kitchens on Oahu, learning how to perform every position, from server on up.

A meeting with James Beard Award-winning chef Kenneth Oringer in 2004 led to Uni, an intimate sashimi bar adjacent to Oringer’s Clio in Boston, where Chung served as chef. Chung lived and worked in Los Angeles for a few years, but returned to Uni in 2009 and was named a Rising Star Chef that same year. In 2010, Chung left Uni to open AKA Bistro in suburban Lincoln, with his business partner Christian Touche.

Now onto the interview--

How important is culinary creativity to you? Why is it important?
To me, culinary creativity means that my brain contains a database of flavor profiles, which I constantly combine in both traditional and surprising ways.

What are your most significant inspirations for your culinary creativity?
In my case, it’s WHO are my inspirations, not what. In this order: Joel Robuchon and Ken Oringer.

Where do you get your ideas for new recipes/dishes?
I research simple recipes and find ways to translate them into something fresh and new, or to reconstruct them in an original way.

What is your process of creating a new recipe or dish? 
I often draw a sort of Food Tree on paper, containing 10-12 items, and I play around with the branches of that tree until I see a pattern emerge that I think might taste good.

Do other members of your staff assist with creating ideas for new recipes/dishes?
Yes, I depend upon AKA's assistant sashimi chef, Tony Messina, whose judgement I trust.

How do you test new recipes/dishes?
We invented a testing night for consumers; we call it "No Boundaries." It happens every Monday night. Diners pay $45 to try six courses of whatever I’m playing with, and we solicit their reactions. If they make a face, that dish never gets on the menu. If they rave, it goes on the next day.

Do you ever experience “writer’s block,” an inability to be creative, and if so, how do you deal with it?
No. The day I cannot come up with a creative idea for food is the day I shoot myself.

Relate an unusual or interesting anecdote about the creation of one of your dishes.
Accidents, happy or otherwise, don’t often happen in my kitchen. One time, however, a customer ordered our spicy tuna tataki dish and I added some chunks of foie gras to it, just for fun, and it was a hit. Now it’s practically our signature appetizer.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) As I have said before, AKA Bistro is one of my favorite suburban restaurants and they have a new culinary event which should be quite enticing. Chef-Owner Chris Chung introduces "No Boundaries," a five course dinner, for only $45, served on Mondays at 8:00 PM. Neither French nor Japanese, No Boundaries features whatever Chef Chung is inspired by that day.   So you won't find a menu, it is all up to the chef's whim.

Here is an example of what such a creative meal might include:
* Cold Fennel-Cucumber Soup with Baby Squid “Salsa” and curry oil drizzle
* French-style Marinated Sardines on Toast with local farm greens
* Rhode Island Striped Bass Ceviche with spicy lychee puree, goji berry and shiso
* Braised Kobe Short Rib with Vidalia onion reduction, local morels, organic black rice
* Blue Heron Farm Organic Rhubarb Compote over Genoise with Strawberry Granita

2) Celebrate the start of the summer solstice from Sunday, June 19th, through Thursday, June 30th, at Tryst in Arlington. Tryst will be preparing a number of new summer cocktails  all $12. From 5pm-7pm, guests that order one of Tryst’s new summer cocktails in the bar & lounge area can enjoy some of Executive Chef Paul Turano’s bar bites such as Korean Chicken tacos ($2), Popcorn shrimp with habanero & ranch ($2) and Oysters on the half shell ($1), all for under $2!

Summer Cocktail List:
Cranberry Blossom (Ketel One, Local Cranberries, Mint, Prosecco)
Blackberry Crash (Bombay Sapphire, House-made Dry Vermouth, Lemon, Blackberry)
Tryst Sangria (Red and White Wine, Limoncello, Citrus)
Rum Diary (Leblon, Gosling’s Black Seal, Port, Pineapple, Orange Bitters, Ginger Beer)
Mocha Espress (Van Gogh Dutch Chocolate, Tia Maria, Bailey’s, Espresso)
Raspberry-Lime Rickey (Stoli Razberi, Triple Sec, Sweetened Lime)
Old No. 11 (Bluecoat, Cointreau, Traditional Lemon Sour, House-made Grenadine)
Daly Dose (Black Tea Infused Famous Grouse, Aperol, Grapefruit Bitters, Charred Lemon)
Hot One (Nut ‘n’ Honey Frangelico, Amaretto, Tuaca, Honey, Hot Water, Whipped Cream)

3) Summer is a popular time for Rosé, though it is a pleasure year round. I have long been a fan of Rosé, finding that it pairs well with many different foods.  Eastern Standard Kitchen & Drinks is once again initiating their annual Summer Rosé-By-the-Glass List, available until October 10. Highlights include rosé in both magnum and jeroboam format—a first for Eastern Standard. Wine Director Colleen Hein shares her picks and inspiration behind this summer’s list:

2010 Domaine Collotte Marsannay Rosé, Burgundy ($12 glass) - 100% Pinot Noir from the Cote d'Or in Burgundy offers an extracted strawberry hue, medium body and a soft, weighty mouth feel. Colleen finds this wine to be most versatile in terms of food. “While certainly quaffable on its own or with lighter "aperitif" offerings, this wine really sings when paired with steak tartare, charcuterie and other heartier offerings. A refined Burgundy rosé for a real food and (rosé!) wine lover.

2010 Chateau Commanderie de Peyrassol, Provence, ($11 glass) - The quintessential Provencal rosé! A blend of Cinseault, Syrah, and Grenache that results in a brilliant salmon pink hue with lively acidity, notes of stone fruit, minerality, and a "peaches and cream" quality that makes this wine a consistent winner from vintage to vintage. This is a wine that truly transports you to the place that it is from…think grilled fish, herbs de Provence, freshly shucked Island Creek oysters!

2010 Leiu-dit Cocagne Rosé, Coteaux du Vendemois, Loire Valley, ($8 glass) - This 100% Pineau d'Annis is a little known varietal that is high in acidity and citrus fruits, with notes of pink grapefruit and a briny salinity that sings from this coastal wine region. “It’s oh so discernibly Loire!”

2010 Domaine Magellan Cinseault Rosé “Le Fruit Défendu,” Languedoc, ($8 glass) - An expression of old vine Cinseault, the Le Fruit Défendu is a perfect expression of the varietal in its “other than red” form. The saturated cherry hue suggests a touch of depth, though the palate remains lively and lithe with a lift of wild strawberry as well as an herbaceous note of garrigue—a term used for a variety of herbs that sprout wild along the roadsides of Southern France. The passionate focus of Domaine Magellan has been to stay true to creating wine from the indigenous varieties and terroirs of Southern France’s Languedoc region.

2010 Domaine de la Petite Marie Bourgueil Rosé, Loire, ($12 glass) - Though this rosé boasts telltale hints of the Cabernet Franc varietal, the softly blushed hues of peach and pink embody its more delicate and effeminate form. The dedicated couple that produces this wine in the eastern Loire Valley comes from a distinguished history in winemaking; Corinne and James Petit tend to the vines with James’s Uncle, Jean Gambier, the master and recently retired President of the Syndicate Growers of Bourgueil.

2010 Margerum Rosé, Santa Barbara, ($12 glass) - Margerum is a small winery in Santa Barbara committed to producing handcrafted, natural wines. This is winemaker and proprietor Doug Margerum’s small parcel offering of a most unique rosé. Though it is made solely from the Grenache variety, a portion of the wine is made from extracted juice with a higher skin to juice ratio, producing a more complex, deeply flavored wine. This is a dry rosé that has tannin, complexity, and matches well with a diversity of foods.

2010 Chateau Peyrassol Rosé, Cotes de Provence (1.5L/3L) ($100/$225) - Eastern Standard’s first offering of large format rosé, the Chateau Peyrassol is available in both magnum and jeroboam format! Chateau Peyrassol, created 30 years ago, boasts the excellence of the domaine, using fruit from its oldest and low-yielding vines. A classic expression of Provencal rosé bound in large format Bordeaux style bottles, the wine exudes a classic salmon hue coupled with a crisp, herbaceous palate.