10 New Year's Resolutions For My Readers

Happy New Year's Eve and I hope you enjoy your celebrations tonight, whether you party at First Night or enjoy a relatively quiet night at home. I hope you spend the evening with family and/or friends and drink some type of delicious Sparkling Wine, from Champagne to Crémant d'Alsace, Cava to British bubbly. It is my fervent wish that this New Year is better for all of us than 2018.

This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I've done for the last several years, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.

1) Resolve to eat & drink healthier
This encompasses so much, from eating less calories to choosing items that have less preservatives and unwanted chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. Eating more local seafood is such a great idea, for many reasons, from bettering your health to helping the local fishing industry. This resolution also includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood. Eating more seafood can be one of the healthiest life changes you ever make. It has scientifically been proven that consuming 26 pounds of seafood annually will reduce your chances of heart disease by 36%. An easy and delicious resolution.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, Baijiu, and other under-appreciated beverages. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be THAT jerk when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you have a problem at a restaurant, speak to the management and seek if they can resolve your issue. If you enjoy a restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get. It is a very tough industry and consumers need to better understand its difficulties, and be more understanding of restaurant efforts to better pay their employees.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people in our country who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. Don't make as much food as normal when making a meal so you don't have leftovers in the first place. As your mother probably once said to you, finish everything on your plate. Use any leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.

Is there anything I missed?

No Predictions, Only Desires

As 2019 nears,  has now arrived, you'll hear plenty of predictions for this New Year, but not from me.

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

We can all hope that 2019 will usher in positive changes to the local food & drink industry. Instead of offering any predictions, I'm going to provide a small list of my desires, those trends, issues and items which I would love to see step forward and take precedence in 2019, though I'm not predicting they will actually come to fruition. However, I think we would all benefit if these desires were fulfilled.

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

Many of these desires are the similar to those I wrote in previous years as those desires did not come to fruition but I still believe they should become more prominent. Maybe 2019 will finally be the year to see at least a couple of my desires come true.

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

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

3) More Love For The Country of Georgia 
Earlier this year, I ranted that I was disappointed that we don't have a Georgian restaurant yet in the Boston area. Other U.S. cities have such restaurants and it is time for Boston to do the same. I want Khachapuri, Georgian cheese bread, which comes in over 50 different varieties, with various fillings. I also want Mtsvadi, Georgian barbeque that is made with pork, mutton or veal, often marinated in pomegranate juice and Khinkali, a Georgian dumpling, is often made with mixed pork and beef, though sometimes also with lamb. We need Shkmeruli, a dish of fried chicken in a creamy garlic sauce. I have some hope as I recently spoke to a man at a Georgian business event who indicated he wanted to open a Georgian restaurant in Boston, and I wish him the best of luck.

4) More Sake At Non-Asian Restaurants
In the Boston area, Sake is largely confined to Asian restaurants and there is no reason why that should be the case. Sake pairs well with all sorts of cuisines, from Italian to French, Barbecue to Burgers. I've previously written about The Science of Sake & Food Pairings, explaining reasons why it pairs so well with varied cuisines. For Sake to become more popular and mainstream, we need more restaurants to carry and promote Sake. Tasting Counter is one of the courageous outliers, a non-Asian restaurant with ten Sakes on their menu. In southern Maine, plenty of non-Asian restaurants now carry the locally made Blue Current Sake.

5) More Love & Respect For Older Restaurants
Too much restaurant writing emphasizes the newest restaurants, at the expense of ignoring older, yet still worthy restaurants. As I mentioned earlier this year, there are a number of restaurants that have existed for 15+ years because they have remained consistently excellent, yet few food writers cover them. They need love too, especially in this competitive and tough restaurant industry where good restaurants are forced to close on a regular basis. They need updated reviews, showcasing the reasons for their longevity. We need to ensure these restaurants are not forgotten, and any good food writer can easily find an angle for a story about these worthy places.

6) More Love For Niche Wines
So many excellent wines get largely ignored by the general public, and even by a significant number of wine lovers. I want to see more people willing to expand their palates and explore these niche wines, from Sherry to Georgian wines, from Crémant d'Alsace to Israeli wines, from Port to Greek wines. Why do you restrict your drinking when you could be sampling all of the world's wine bounty? We need more restaurants adding these niche wines to their lists, and then promoting them to their customers. We need more wine bloggers to write about these wines, persuading their readers to check out these niche wines. You'll find so many interesting and delicious wines if you break out of your usual drinking patterns and try something new.

7) More Love & Attention For NECAT
NECAT provides culinary training to students who have had trouble or disadvantages in their past, from ex-convicts to high-school dropouts, from ex-drug addicts to the chronically underemployed. NECAT helps these "students forge a new future, providing them an opportunity for a fulfilling and rewarding career." It is one of my favorite causes and needs much more support and attention so it can continue its great work, helping individuals as well as helping the community. It is another issue which I ranted about this year, and during the past five years, NECAT has graduated 333 students, with 230 currently employed as cooks. I want more food writers to look into NECAT and hopefully write about it, to spread the word about their great work and help them continue to transform lives.

What food & drink trends would you like to see in 2019?

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) Toast New Year’s Eve this year at Bistro du Midi with two menu options showcasing the best of Executive Chef Robert Sisca and his team’s luxurious cuisine. The first seating will be between 5:00 p.m. and 6:00 p.m. and feature a five-course prix fixe menu for $95 per person with the option of a wine pairing for an additional $65. The second seating from 8:00 p.m. until 10:00 p.m. will offer a special six-course prix fixe menu for $135 per person with a wine pairing option for an additional $75. Each seating will also have the option to supplement a decadent White Truffle Pasta course for $30 for the first seating, and $15 for the second seating.

The full New Year’s Eve menu options include a selection of dishes, such as: Island Creek Oyster, black truffle & celery root panna cotta, truffle pearls paired with NV Ayala, Brut Majeur, Champagne; Venison Tartare, chestnuts, pine cone syrup, quail egg paired with 2016 Paul Nicolle, Chablis, Burgundy; Seared Foie Gras, pear, pomegranate, duck cracklings paired with 2017 La Spinetta, Bricco Quaglia, Moscato d’Asti, Piedmont; Brandt Beef Filet, sunchoke puree, mustard greens, smokey blue “béarnaise” paired with 2015 Chateau Deyrem Valentin, Cabernet Blend, Margaux, Bordeaux; and a Lemon Tart, champagne sabayon, blackberry ice cream paired with 2015 Chateau Bel Air, Vieilles Vignes, St Croix du Mont, Bordeaux.

Reservations are strongly recommended so please call 617-426-7878.

2) Executive Chef Peter Agostinelli and the team at Grill 23 & Bar invite guests to splurge and make the final meal of 2018 the best yet. Dinner will be offered from 5:00 p.m. – 11:00 p.m. from the extensive Grill 23 & Bar a la carte menu, as well as additional specials. Start your meal with fresh seafood from the Raw Bar like Alaskan King Crab or Local Oysters. Order appetizers for yourself and the table including Kale & Brussels Sprout Salad (blue cheese, walnuts, beets, balsamic walnut vinaigrette) or Fried Calamari (fennel, onion, sweet chili crema). Enjoy entrees such as Cider Brined Kurobuta Pork Chop (brown butter sweet potato puree, walnuts, brussels sprouts, peppercorn gastrique) and Grilled Loch Duart Salmon (fingerling potato, kale, pistachio pumpkin seed pesto). Indulge in one of the chef’s a la carte “best of the best” such as American Kobe Cap Steak (10 oz). The night doesn’t end with dinner, enjoy music in the beautifully decorated restaurant starting at 9:00 p.m.

For reservations, please call 617-542-2255

3) Start 2019 with a prosperous meal carefully crafted by Executive Chef Tyler Kinnett and allow the team at Harvest to take care of the rest. For $85, guests are invited to enjoy a four-course prix fixe menu featuring seasonal and local choices such as Baked Lady Apple (pie crust, foie gras, fennel & red watercress) and Red Wine Risotto (mushrooms, radicchio, pine nut & parmesan). Allow Pastry Chef Joshua Livsey to complete your celebratory meal with some of his favorite holiday treats like Mont Blanc (chestnut cake, crème Chantilly, earl gray ganache & mascarpone ice cream). Toast to the new year with an optional wine pairing.

Other examples from the four-course prix fixe menu is as follows: Cranberries & Chicory, radishes, carrots, parsnips & blue cheese paired with Grüner Veltliner, Landhaus Mayer, Austria 2017; Linguini Carbonara, pancetta, egg yolk, parmesan & black truffle paired with Sangiovese, Badia a Coltibuono, Chianti Classico, Italy 2015; Painted Hills Beef Wellington, charred onion, carrot purée & béarnaise paired with Cabernet Sauvignon, Rock & Vine, Three Ranches, California 2016; and a Milk Chocolate Mousse, molasses cookie crunch, pomegranate gel & white chocolate fizz paired with Tawny Port, Ferreira, Duque De Braganca 20 year.

Reservations are recommended so please call 617-868-2255.

4) Join the team of Post 390 and Executive Chef Nick Deutmeyer for two exclusive prix fixe menus to ring in the new year. The first seating (5:00 p.m. – 6:30 p.m.) will feature a three-course menu for $75 per person and the second seating (7:00 p.m. – 11:00 p.m.) will boast a four-course menu for $95 per person. Selections from the menu include: Foie Gras Gougeres; hackleback caviar deviled eggs; French Onion Soup; Pan-fried brown butter gnocchi; Nantucket sea scallops; Bone-in Berkshire Pork Chops. After completing your meal, enjoy a complimentary glass of sparkling at the bar to celebrate the end of 2018.

To make Reservations, please call 617-399-0015

10 New Year's Resolutions For My Readers

Happy New Year's and I hoped you enjoyed your celebrations last night, whether you were partying in Times Square or enjoyed a relatively quiet night at home. I hope you spent the evening with family and/or friends and drank some type of delicious Sparkling Wine. It is my fervent wish that this New Year is better for you than 2017.

This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I previously done for the last several years, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.

1) Resolve to eat & drink healthier
That encompasses so much, from eating less calories to choosing items that have less preservatives and chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. This includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood. Eating more seafood can be one of the healthiest life changes you ever make. It has scientifically been proven that consuming 26 pounds of seafood annually will reduce your chances of heart disease by 36%. An easy and delicious resolution.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, Baijiu, and other under-appreciated beverages. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be a douchebag when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you enjoy the restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. Don't make as much food as normal when making a meal so you don't have leftovers in the first place. As your mother probably once said to you, finish everything on your plate. Use any leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.

Is there anything I missed?

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 Wednesday, January 17,  at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with the Israel Wine Producers Association which represents 30 Israeli wineries—from commercial to boutique — and was established to unify the leading quality Israeli wineries in a concerted effort to promote Israel as a ‘fine wine growing region’. Israel has been able to take their ancient history and blend it with the most modern technology to produce some of the finest wines available and become one of the fastest growing winemaking regions in the world.

Legal Sea Foods will team up with Joshua Greenstein, the Vice President of the Israel Wine Producers Association, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from Israel’s wines. The menu will be presented as follows:

HORS D’OEUVRES
Tuna Tartare, Cherry Tomato Cup
Smoked Salmon, Cucumber Barquette, Pickled Ginger
Lemon-Saffron Chicken Brochettes
Carmel “Kayoumi Vineyard” Riesling, Galilee, 2014
FIRST COURSE
Char-Broiled Mediterranean Salmon (mushroom quinoa salad)
Teperberg “Essence” Chardonnay, Samson, 2014
Castel “C” Chardonnay, Jerusalem, 2016
SECOND COURSE
Coconut-Curried Cornish Hen (cilantro rice, braised greens, winter squash, red onion jam)
Jezreel Valley Winery “Adumim,” Galilee, 2014
Psâgot “Edom” M Series, Jerusalem, 2014
Teperberg “Inspire” Meritage, Shomron, 2016
MAIN COURSE
Applewood-Grilled Rib-Eye Steak (barley and Brussels sprout risotto, wild mushroom tapenade)
Tulip Winery “Reserve” Syrah, Galilee, 2014
Yatir Forest, Judean Hills, 2013
DESSERT
Peach and Berry Cobbler (toasted walnuts, peach sorbet)
Mystery Wine

COST: $95 per person (excludes tax & gratuity)
MORE INFO: Reservation required by calling 617-530-9397

2) Earls Kitchen + Bar at the Prudential Center is gearing up to host their first New Year’s Eve celebration in the Back Bay while Boston’s “First Night” fireworks twinkle above. The three-season rooftop bar will be transformed into a Winter Wonderland-themed lounge where “ice” will play the counterpart to Boston’s hottest night of the year to socialize.

Beginning at 8pm, revelers will be treated to a welcome drink in an ice mug before indulging in an a la carte icy oyster bar or more sips through an ice luge. Groups of four-or-more also will be treated to table service, inclusive of various packages with bubbles and bivalves.

WHEN: Sunday, December 31, beginning at 8pm
COST: Individual tickets: $50 per person (includes welcome drink)
Table for-four people: $300 (includes round of welcome drinks, a bottle of sparkling wine and a dozen oysters)
Table for-six people: $500 (includes round of welcome drinks, two bottles of sparkling wine and a dozen oysters)
MORE INFO: Tickets and reserved table options are available for purchase by visiting www.earlsnye.eventbrite.com. Ticketholders must arrive prior to 10 pm for guaranteed entry.

3) Join TAMO Bistro + Bar at the Seaport Hotel for dinner, drinks and dancing on New Year’s Eve and ring in 2018 with specialty entrées, festive drinks, a DJ and party favors—the perfect evening for couples and groups alike.

TAMO’s daily menu will be offered in addition to New Year’s Eve specials from Chef Robert Tobin including a Grilled Ribeye (baked potato, gorgonzola crema, braised collard greens), Sea Bass Bouillabaisse (garlic anchovy crostini) and Beef Carpaccio (capers, pickled red onion, watercress, shaved parmesan, truffle oil). Later, guests can toast to the New Year with any of TAMO’s festive seasonal cocktails and “Sparklers” like the Kir Royale (Chateau St. Michelle Champagne, Chambord, raspberries) or Red & Green (Poema, Cava, pomegranate, mint).

Televisions will broadcast the infamous “ball drop” and a DJ will be spinning music from 9:00pm until 1:00am so guests can dance their way into 2018.

There is no ticket price or cover charge for the festivities and reservations for dinner can be made via OpenTable.

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

Sips & Nibbles: Holiday Edition

I am back again with a special Holiday edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Legal Harborside is gearing up for the holiday season at Liberty Wharf. From December 13 through 24, the second floor at Legal Harborside will serve a “Feast of the Seven Fishes” tasting menu, featuring five courses from the best of the sea, with optional wine pairings.

Legal Harborside’s menu will be presented as follows:
FIRST COURSE
Raw Bar Duo (jumbo shrimp cocktail, Wellfleet oysters, pomegranate granita)
Laurent-Perrier Brut Vintage Champagne, 2007
SECOND COURSE
Salt Cod Croquette (lemon aioli)
Lemelson Vineyards “Dry” Riesling, Willamette Valley, 2014
THIRD COURSE
Organic Shrimp (truffled risotto, basil oil, aged parmesan)
Bethel Heights “Justice Vineyard,” Chardonnay, Eola-Amity Hills, 2014
FOURTH COURSE
Frutti di Mare (dungeness crab, halibut, littlenecks, tomato saffron broth)
Pegasus Bay Pinot Noir, Waipara Valley, 2013
FIFTH COURSE
Eggnog Panna Cotta
Quinta do Noval Colheita Port, 2003

COST: $80 per person for tasting menu; $125 per person with wine pairings
For reservations, please call 617-477-2900

2) This New Year’s Eve, spend the night among a fine harbor and city view atop the rooftop of Legal Harborside. The glass-enclosed space will be sparkling in winter wonderland décor for the sky-high soiree which will include deejay entertainment, a complimentary midnight toast with Taittinger bubbly as well as noisemakers and hats in true celebratory fashion.

General admission tickets are available for $85 per person, and options to reserve a lounge-style table for the evening are available for up to six people for $650. Goodbye, 2017. Hello, 2018!

WHEN: Sunday, December 31, from 10:00pm-1:30am
MORE INFO: Tickets and tables may be reserved online. Tickets purchased are non-refundable and have no cash value. Limited tickets and table reservations are available. Access to the event will only be granted to guests with a ticket receipt and 21+ ID. Ticket price includes tax, but not gratuity. Please call 617-530-9470 with questions.

3) Chef Brian Kevorkian and team welcome guests to Grill 23 & Bar for a winter lunch this December. This seasonal special is the only time all year where Grill 23 opens their doors for lunch service featuring their signature steakhouse classics and fresh New England seafood. Guests can enjoy a variety of wines while dining on items such as the 100 Day Aged Prime Ribeye, Grilled Swordfish (cumin and orange glazed carrots, chermoula), Wedge Salad (blue cheese, bacon, crispy shallots, poblano ranch), and New England Chowder (smoked pork, lobster infused butter). Sit back and relax this holiday season with with colleagues or loved ones and share family-style sides including Lobster Mac N’ Cheese (smoked gouda), Tots with truffle oil, and Roasted Asparagus.

WHEN: December 11- 15, and December 18-22, 11:30 a.m. - 2:30 p.m.
To make Reservations, please call 617-542-2255

4) On December 25, from 11am-4pm, the Seaport Hotel will celebrate Christmas with an elaborate, family-friendly brunch buffet at Aura, featuring a spectacular menu and a visit from St. Nick himself.

The Aura Christmas Brunch Menu will include: Traditional Eggs Benedict, Black Bean Eggs Benedict with Smoked Chili Hollandaise, French Toast, Pancakes, Scrambled Eggs, Bacon, Pork Sausage, Chicken Apple Sausage, Leek and Truffle Quiche, An Assortment of Fruits & Cheeses, Fruit, Yogurt and Granola Parfait, Shrimp Cocktail, Smoked Salmon with traditional accompaniments, Caesar Salad, Grilled Winter Vegetable Salad, Simple Salad with Seaport Honey Vinaigrette, Spicy Roasted Cauliflower Soup, New England Clam Chowder, Honey Ham with a Bourbon Maple Glaze, Roasted Sirloin with Red Wine and Currants, 3 Cheese Tortellini with Bolognese, Pan Roasted Salmon with Creamed Spinach, Roasted Brussels Sprouts, Roasted Butternut Squash, Puree Mashed Potatoes, Glazed Winter Vegetables, Braised Green Beans, Macaroni and Cheese, Desserts, Assortment of Holiday Pastries Chocolate Fountain

COST: $75 per adult; $25 per child ages 5-12; complimentary for children 4-and-under
For reservations, please call 617-385-4304

5) On Wednesday, December 20, join Chef Michael Serpa of Select Oyster Bar for a traditional Italian-American seafood feast -- literally with the Feast of Seven Fishes. Chef Serpa combines tradition and his love for fresh seafood in seven delicious seafood dishes which will be served family style.

All dishes below served family style for the table:
--Frutti di Mare
--Island Creek Oysters & Wellfleet Littleneck Clams (traditional accompaniments)
--Yellowfin Tuna Crudo (house giardiana pickles, toasted walnut vinaigrette, olive oil)
Primi
--Flash Seared Dayboat Scallops (warm chestnut puree, blood orange salad, celery root)
--Eel Livornese (whipped polenta, roasted tomato, olives, basil pesto)
--Whipped Baccala (golden potato, crispy mushrooms, olive oil + herb crostini)
Secondi
--Grilled Bronzino & Polpo (octopus vinaigrette, roasted fennel, parsley)
--Maine Lobster Spaghetti (roasted tomato sauce, basil, bread crumbs, pecorino)

Cost: $95 per guest
Reservations are required, so please call 857-239-8064

6) Executive Chef Stefano Zimei and the team at Chopps American Bar & Grill in Burlington have created a special Three-Course Christmas Dinner, which will be available on December 25, from 1pm-6pm. The normal Dinner menu will also be available.

Menu includes:
APPETIZERS
--Maine Lobster Soup (cognac, lobster dumplings)
--Wild Mushroom & Apple Salad (smoked pecan, warm bacon vinaigrette)
ENTREES
--Caramelized Scallops (carrot puree, melted leeks, asparagus, brown butter)
--Roasted Duck Breast (forbidden black rice, bourbon honey glaze, squash, turnips, sprouts)
--Butternut Squash Ravioli (hearty greens, sage butter, parmesan)
DESSERT
Butter Scotch Pot De Crème (candied pistachio brittle)

Cost: $55 per person
Please make a Reservation by calling 781-221-6643

7) Join the team at Sulmona Restaurant as they celebrate the holidays with a specialty Feast of the Seven Fishes menu, a nod to the traditional Italian-American Christmas Eve dinner. While the Feast of the Seven Fishes menu is traditionally enjoyed on Christmas Eve, Chef Delio Susi is offering the special menu starting December 11 through Christmas Eve.

The fruits of the sea take center stage with the Feast of the Seven fishes but there is another ingredient on the menu that is a real showstopper - a very rare and exclusive extra virgin olive oil from Chef Delio’s family vines in Sicily. This olive oil is 100% organic and unfiltered. While Delio predominantly uses this as a finishing oil, there are two menu items on the Feast of the Seven Fishes menu that showcase the unique flavors.

Chef Delio honors his Uncle Guy’s love for sea urchin, a variety of fish not usually used in homestyle Italian cooking, with extra virgin imported olive oil in the Uni dish with a simple and mouthwatering preparation of garlic, chilies, uni butter and buccatini.

The talented staff behind the Sulmona bar has also created the Zio ($12)– which means “uncle” in Italian and combines Columbian oregano, Italicus – an Italian root liqueur that is orange flavored, Aperol, fresh grapefruit juice, Noley’s gin and the olive oil.

The full menu for the Feast of the Seven Fishes is as follows:
STARTERS
Baccala Cakes, parsley, lemon, garlic aioli $15
Head on Shrimp, salt, pepper, Calabrian chilies, garlic $17
Grilled Octopus, spicy aioli, crispy smashed potatoes, parsley $15
ENTREES
Lobster Agnolotti, pink brandy cream, caramelized shallots $37
Puttanesca, baby octopus, squid ink risotto $29
Uni, oil, garlic, chilies, uni butter, buccatini $28
Cioppino, mussels, clams, scallops, calamari, haddock, shrimp, lump crab toast Market Price
DESSERT
Panettone Bread Pudding, Crème Anglaise $12

WHEN: December 11 – 24, During dinner service, beginning at 5:30PM
For Reservations, please call 617-714-4995

Rant: No Predictions, Only Desires

The New Year, 2017, has arrived!

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

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

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

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

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

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

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

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

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

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

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

New Year's Eve Resolutions For My Readers

Happy New Year's Eve, and I hope you enjoy your celebrations this evening, whether you go out to a party or have a relatively quiet night at home. Have some bubbly, whether it is Champagne, Franciacorta, Cremant d' Alsace, Cava, or some other type of Sparkling Wine. As the ball falls in Times Square at midnight, I hope you are with family and/or friends, looking forward to the start of 2017. And I especially hope that this New Year is better for you than 2016.

This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I previously done for the last several years, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.

1) Resolve to eat & drink healthier
That encompasses so much, from eating less calories to choosing items that have less preservatives and chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. This includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood. Eating more seafood can be one of the healthiest life changes you ever make. It has scientifically been proven that consuming 26 pounds of seafood annually will reduce your chances of heart disease by 36%. An easy and delicious resolution.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, Baijiu, and other under-appreciated beverages. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be a douchebag when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you enjoy the restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. Don't make as much food as normal when making a meal so you don't have leftovers in the first place. As your mother probably once said to you, finish everything on your plate. Use any leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.

Is there anything I missed?

Sips & Nibbles: Holiday Edition

I am back again with a special holiday edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) This holiday season, ring in the Festival of Lights with a special Hanukkah Power Lunch Menu at Davio’s Boston. Executive Chef Eric Swartz has created a traditional three-course holiday menu, which will be available from Monday, December 26 to Friday, December 30, form 11:30am-3pm.

The Menu:
Antipasti
Crispy Potato Latke, Warm Apples, Sour Cream
or
Chicken, Noodles, Matzo Ball Soup
Caserecci
Poached Atlantic Salmon, Roasted Beets, Arugula, Horseradish, Crème Fraiche
or
Pastrami, Swiss, Grain Mustard, Thousand Island, Challah Roll, Coleslaw
or
Braised Brisket, Carrots, Roasted Potatoes, Onions, Green Beans
Dolce
Assorted Holiday Cookies

COST: $25 per guest (excluding tax & gratuity)
À la Carte lunch menu also available.
For reservations, please call 617-357-4810

2) This holiday season, Bar Boulud, located at Mandarin Oriental, Boston, is celebrating Christmas Day with a special three-course, prix-fixe feast. Served in lieu of the restaurant’s à la carte menu, Chef de Cuisine Michael Denk and his talented culinary team have crafted a selection of classic Christmas dishes served with French influences and New England ingredients including: Duck Pâté featuring foie gras, apricots and pistachios; Maine Peekytoe Crab Salad, a Chef Daniel Boulud classic, served with endive, grapefruit, crème fraîche, celery and blood orange; and Seared Halibut prepared with a parsley garlic crust, mussel velouté, saffron and fingerling potatoes.

To satisfy each guests’ sweet tooth, Pastry Chef Robert Differ has carefully handcrafted a trio of confections, which include: Peppermint Chocolate Coupe, comprised of white chocolate namelaka, cool and creamy peppermint ice cream, and a rich chocolate biscuit; Warm Gingerbread Pudding, capped with brandy anglaise, orange-ginger crumb and a dollop of vanilla ice cream; and Apple Crisp, topped with fresh almond cream, cinnamon streusel and ginger ice cream.

For guests looking to enhance their dining experience, Sommelier David Bérubé will be present to recommend a selection of hand-picked wine pairings.

WHEN: Sunday, December 25, from 12PM to 8PM
COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, please call 617-535-8800

3) Bar, Boulud Boston at Mandarin Oriental, Boston invites Bostonians to polish off 2016 with joyful memories and delicious cuisine. To ring in the New Year, Bar Boulud, Boston will host guests for two New Year’s Eve celebrations.

A New Year’s Eve Pre-Celebration will start the evening’s festivities at 5:30PM. Bar Boulud’s Chef de Cuisine, Michael Denk, and his culinary team invite guests to enjoy a three-course, prix-fixe menu, boasting signature ingredients synonymous with the winter season. Stand-out menu offerings include Spaghetti Nero, laced with sauce Américaine, a hint of tarragon, red pearl onions, and hardy fennel, along with Coq au Vin, savory red wine-braised chicken enhanced with bacon lardons, pearl onions, carrots, mushrooms and a classic gemelli pasta.

To continue the celebration, Bar Boulud’s New Year’s Eve Gala Dinner will begin at 9:00PM. Featuring a five-course, prix-fixe menu, guests will have the option to add sommelier-selected wine pairings to accompany each course. Executive Chef Denk and his culinary team will celebrate with five mouth-watering dishes including Oyster Canapé, topped with champagne gelée, and John Dory, boasting tender butter-poached langoustine, finished with a creamy bisque, saffron rice, fennel, and sweet and mild cipollini onion.

Cost: New Year’s Eve Pre-Celebration: $80 per person
New Year’s Eve Gala Dinner: $150 per person (optional sommelier-selected wine pairings for $95 per person)
To make a reservation, please call 617-535-8800

4) Executive Chef Josue Louis and the rest of the team at Bistro du Midi invite guests to indulge in two special menus showcasing the best of the restaurant’s award-winning Provencal cuisine this New Year’s Eve. The first seating (5:00 p.m., 5:30 p.m., 6:00 p.m., or 6:30 p.m) features a four-course prix fixe menu for only $95 per person, and the second seating (8:30 p.m., 9:00 p.m., 9:30 p.m., and 10:00 p.m.) features a six-course prix fixe for $150 per person. For each seating, guests have the option to add a White Truffle Course ($30) to make for a truly decadent meal.

Head Sommelier Todd Lipman has created a stunning lineup of paired wines to enhance the dining experience. Optional wine pairings for the first seating is $65 per person, and $95 per person for the second seating.

To make Reservations, please call 617-426-7878

5) At CHOPPS American Bar and Grill, inside the Boston Marriott Burlington Hotel, Executive Chef Steve Zimei has prepared a three-course New Year’s Eve menu worthy of celebration. Highlights from the menu include a choice of Appetizer like Pepper Seared Hudson Valley Foie Gras on brioche toast points and sour cherry chutney and Roasted Beet Salad with goat cheese, frisee, shaved fennel, dried strawberries, spiced Marcona almonds, and citrus vinaigrette, and entrée choices including Bone-In Filet Mignon Au Poivre with caramelized onion, smoked bacon whipped potatoes, honshimji mushrooms, roasted Cipollini onions, and béarnaise sauce, Maine Lobster Risotto with melted leeks and Maine Lobster, or Skillet Roasted Salmon with crispy fingerling potatoes, brussels sprouts, black trumpet mushrooms, and tomato butter. Guests have the option of ending the meal on a sweet note with the festive Adult Sundae with house made brownies, bourbon and baileys gelato, jalapeno hot fudge, and whipped cream served up in a Mason jar or the elegant Panna Cotta with blackberry coulis.

The menu is $75 per person or $95 per person with wine pairings. After indulging on this decadent meal, guests are invited to dance the night away to beats by DJ Chris Roxx from 8 p.m. to 1 a.m.

For guests who prefer to plan in advance, CHOPPS and the Boston Marriott Burlington hotel are offering a special New Year’s Eve package from $369. The package includes: dinner for two at CHOPPS with entertainment from 8 p.m. - 1 a.m., a bottle of champagne welcome amenity and 2 PM late check out along with a buffet breakfast for two guests at CHOPPS on New Year’s Day. The booking code for New Year’s Eve CHOPPS package is EVE.

For reservations, please call 781-229-6565

6) Committee brings a taste of Greece to the Boston waterfront, and is the perfect spot to gather with friends and family for a special New Year’s Eve Prix Fixe Dinner Menu and New Year’s Day Brunch.

The New Year’s Eve Prix Fixe Dinner Menu features fresh and seasonal Greek fare with an abundance of Spreads, Salad, Meze, Main Courses and Desserts. DJ Ryan Brown is also in the house and will keep the festivities going into the early hours of 2017.

The celebrations continue with New Year’s Day Brunch on January 1st featuring favorites with a Greek twist such as: Baklava Oatmeal (rolled oats, toasted walnuts, cinnamon-allspice, cloves, Kalamata figs, honey, shredded phllyo), Breakfast Gyro (scrambled eggs, grilled halloumi, loukaniki, florina pepper, coulis, wrapped in pita, served with patates tiganites), Spanakopita Grilled Cheese (spinach, feta, kasseri on kalamata olive loaf, served with tomato soup). DJ Ryan Brown will return to play today’s hottest hits while guests sip, sit back and savor delicious food and drink.

The special New Year’s Eve Prix Fixe Dinner Menu is $75/person.
Please call 617-737-5051 to make a reservation.

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 Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Saturday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company.

The four-course prix-fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.

MENU:
PRIMO
Artisan Lettuces, Chilled Octopus, Scallops, Crabmeat, Marble Potatoes, Frisée, Champagne Vinaigrette
SECONDO
Squid Ink Spaghetti, Baby Clams, Calamari, San Marzano Tomatoes, Oregano
PIATTO DELLA VIGILIA
Swordfish Roulade, Shrimp, Escarole, Mascarpone, Roasted Potatoes, Lemon Caper Butter
DOLCE
Chocolate Caramel Tart, Toasted Cashew Gelato, Sour Cherry Compote

COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 617-357-4810.

2) Davio’s Lynnfield will also be celebrating the Feast of the Seven Fishes, on Saturday, December 24, from 5pm-10pm. The four-course prix-fixe menu, prepared by Executive Chef Danny Levesque, will feature unique and delectable seafood courses in addition to the à la carte menu. Reservations are recommended by calling 781.944.4810.

MENU:
PRIMO
Artisan Lettuces, Warm Octopus, Marble Potatoes, Olives, Cherry Tomatoes, Sherry Vinaigrette
SECONDO
Fritto Misto, Shrimp, Scallops, Oysters, Calamari, Lemon Aioli
PIATTO DELLA VIGILIA
Crab Stuffed Lemon Sole, Leeks, Baby Carrots, Zucchini, Roasted Tomato Butter
DOLCE
Pear Crostata, Vanilla Bean Gelato, Chai Spiced Caramel, Spun Sugar

COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 781-944-4810.

3) Chefs from Puritan & Company, the Blue Room/Belly Wine Bar, Commonwealth, Craigie on Main, Little Donkey and BISq invite guests to a holiday reception benefitting the East Cambridge Fire Victims.

On Sunday, December 18, from 6pm-9pm, at Puritan & Company in Inman Square, these area restaurants will join together to host a ticketed holiday event to help the Cambridge neighbors who were affected by the devastating December 3rd fire that overtook the East Cambridge neighborhood. Chefs will join together to host a dine around reception that includes food and drinks for a ticketed price of $100 with all proceeds directly going to the Cambridge Mayor’s Fire Relief Fund.

Tickets can be purchased by logging onto Eventbrite here.

4) Every restaurant in the Boston Urban Hospitality family—Deuxave, Boston Chops and dBar —will be offering special New Year’s Eve menus to help make the last night of the year the most memorable one yet. Whether you’re looking for a multi-course blowout with osetra caviar or a late-night dance party until 2am, Boston Urban Hospitality has options to satisfy everyone.

Deuxave (4 courses; $150 + $75 for wine pairings) will feature an extravagant, four-course menu for those looking for a respite from the typical New Year’s Eve happenings. Deuxave’s celebratory affair will include supplemental Israeli Golden osetra caviar and white truffles from Alba; a look at the starts finds a Wagyu steak tartare with forbidden rice chips, papaya salad and crispy shallots; diners will also enjoy a mid course option including seared Nantucket Bay scallops with maitake mushrooms, brodo, fines herbs, and chili oil; the main course features dishes like a prime beef tenderloin with egg yolk ravioli, celery root puree in the style of chef Joel Robuchon’s famed purée de pomme and bordelaise sauce; and dessert ranges from satsuma sorbet with kaffir lime cream and pistachio crumble to coffee biscuit with cardamom ganache and caramelized vanilla glaze.
Seatings from 4pm to 11pm

Diners at Boston Chops (3 courses; $99) will have the opportunity to start their night with pristine oysters, jumbo shrimp cocktail, ceviche, local snappy lobster or go big with a mix-and-match seafood plateau. (Supplemental costs apply.) The three-course menu begins with refined versions of steakhouse classics: caesar salad, iceberg salad and a beef tartare and carpaccio duo with mushrooms duxelles, pickles and pistachio crackers; the main course options include filet mignon with cheesy croquettes and roasted asparagus and salmon with black trumpet mushroom risotto and swiss chard; the sweeter side of the night features a luscious coconut cake with passion fruit sorbet or a chocolate caramel dulce with chocolate short crust, caramel ice cream, and caramel tuile.
Seating from 4pm to 11pm

dBar (4 courses with a glass of champagne; $79) is your Dorchester destination for a rowdier celebration. Stop by between 5pm and 11pm for the four-course meal with a complimentary glass of champagne or come for the DJ and late-night dancing after you’ve eaten at Deuxave or Boston Chops.
Seating from 5pm to 11pm; DJ from 11pm to 2am

To make reservations, please call: Deuxave at (617) 517-5915, Boston Chops at (617) 227-5011 and dbar at (617) 265-4490.

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 Saturday, December 24, from 5PM - 8PM, join the Posto family for their take on the traditional Italian Feast of the Seven Fishes. The menu will include:

Trio of Antipasti: Cotuit oyster and persimmon Agro Dolce; scallop crudo with tomato caviar, and citrus chili-marinated mussel toast
Olive oil-poached halibut, confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
(paired with 2014 Ermes Pavese, Blanc de Morgex et de la Salle, Vallée D'Aoste, IT (Prié Blanc))
Salt Cod Tortellini, arbol chili, oregano, marjoram
(paired with 2012 Nino Negri “Ca'Brione,” Lombardy, IT (Chardonnay, Sauvignon, Incrocio Manzoni, Nebbiolo)
Seared Snapper, lobster risotto, truffles, chervil
(paired with 2014 Mura "Cortes,” Sardinia, IT Cannonau di Sardegna)
Choice of dessert: Christmas cookies or Semolina cake with assorted candied fruit and frangelico zabaione
(paired with 2012 Cascinetta Vietti, Moscato d’Asti, Piedmont, IT (Moscato)

The 5 courses are $65 per person with an optional $35 per person wine pairing.
Reservations are highly recommended so please call (617) 625-0600

2) Puritan & Co. invites guests to celebrate Christmas Eve in Inman Square with their prix fixe, three-course menu. Reservations will be taken from 5:30 p.m. to 8:30 p.m.

The $45 menu will include:
A-la-carte starter option ($15)
--Six local oysters
--Charcuterie plate
Choice of first course
:
--Lobster and bay scallop bisque
rouille, grilled sourdough, root vegetables
--Salad of baby lettuces and chicories
blood orange, fresh cheese, sunflower
--Duck confit and sausage
whipped potato, brussels, herb jus
--Baby beets and burrata
seeded cracker, fennel, mache
Coice of main course:
--Roasted swordfish
salsa verde, farro risotto, broccoli rabe
--Skillet-roasted chicken
spaghetti squash, marble potatoes, rosemary gravy
--Braised beef shortrib
crème fraiche potatoes, glazed carrots, grilled kale
--Pumpkin agnolotti
hen of the woods, ricotta salata, brown butter, sage
Choice of dessert:
--Assorted cakes, pies, tarts, and ice creams

To make a Reservation, please call (617) 615-6195

3) On Christmas Eve, from 5pm-8pm, Bergamot will be serving up a prix fixe, three-course menu for $85.

The menu includes:
Choice of appetizer:
--Beets 
Satsuma, Pomegranate, Pistachio Chutney, Cloumage
--Cappellacci 
Scallop, Lobster, Crab Mushroom, Pickled Carrots, Shiso, Szechuan Chili Oil, Dashi
--Morcilla 
Tostones, Chimichurri Potatoes, Poached Mango
--Seared Foie Gras
, Milk Bread, Concord Grape Jelly, Honey Cashew Butter, Celery
Choice of entree:
--Stuffed Quail
, Rock Shrimp & Tasso Stuffing, Bacon, Dirty Rice, Okra, Chicken Jus Caramel
--42 Day Dry-Aged Prime Rib
, Brussels Sprouts, Shallot Marmalade, Bearnaise Sauce, Yorkshire Pudding
--Roasted Halibut
, Charred Octopus, Lobster Knuckle, Tomato Caldo, Sofrito, Olive, Yukon Gold
--Parmesan Gnocchi, 
Porcini and Black Truffle Nappe, White Truffles, Watercress
Choice of dessert:
--Citrus Tart
, Meyer Lemon, Blood Orange, Almond Frangipane, Chocolate Sorbet
--Candy Cap Crème Brûlée, 
Port Fig Jam, Tuile
--Chocolate Hazelnut Crêpe Cake, 
Roasted Pears & Brandy Anglaise

To make a Reservation, please call (617) 576-7700

4) Executive Chef Steve Zimei of CHOPPS American Bar and Grill puts the spirit in the season for Christmas 2016. On Sunday, December 25, from 1pm-6pm, guests can enjoy a Three-Course Chef’s Christmas Tasting Menu featuring modern day New England interpretations for the Christmas holiday.

The menu for features choices such as:
Appetizers
--Maine Lobster Bisque, aged sherry, lobster
--Arugula Salad, radicchio, gorgonzola dolce, blackberries candied pumpkin seeds, apple cider dressing
Entrees
--Strip Loin Roast, horseradish whipped potatoes, glazed carrots, marrow butter
--Herb Roasted Atlantic Halibut, root vegetable hash, pomegranate molasses
--Pappardelle Bolognese, slow cooked beef short rib, roasted tomato, fennel, house made pasta
Dessert
--Eggnog Cheesecake, nutmeg crème anglaise

The Three-Course Chef’s Christmas Tasting Menu is available for $45/person exclusive of tax and gratuity.
For reservations please call 781-221-6643.

5) Promising a delicious end to 2016, and start to 2017, SRV will be hosting a Venetian New Year’s Eve followed by it’s inaugural brunch service on New Year’s Day. On New Year’s Eve, SRV will be transporting guests to Venice by way of its $65 luxury Arsenale menu. In addition to the three-course, prix fixe menu, guests will be delighted by special treats throughout the night including an Aperol spritz at midnight. SRV’s regular a la carte menu will also be available.

Three New Year’s Eve seating times are available from 5 to 6 p.m., 6:30 to 8 p.m., and 8:30 to 11 p.m. Reservations must be held with a credit card. Cancellations made within two days are subject to $50 per-person charge while no-shows are subject to $100 per-person charge.

The New Year’s Eve menu will include:
First course:
Nantucket Bay Scallop Crudo with satsuma, fermented beet
Fried Oyster with caper, peppadew pepper
Grissini alla Veneziana with foie gras, allium
Carne Cruda with celery root, black truffle
Second course:
Vitello Tonnato with sweetbreads, tuna belly, bay leaf
Octopus with beans, smoked pork, sauerkraut
Duck Breast with cardoon, chicory
Third course:
Fusi Istriani sardine, celery, orange
Agnolotti polenta, oxtail, carrot
*Truffles can be added for an additional charge

On New Year’s Day, SRV will host its first-ever brunch service featuring Italian-influenced, a la carte menu items. Reservations will be accepted from 11:30 a.m. to 2:30 p.m. while walk-ins will be accepted until 3 p.m. New Year’s Day brunch will kick off regular brunch service at SRV, which will officially begin on January 22nd and take place every Sunday from 11 a.m. to 3 p.m.

The brunch menu will include:
Bombolone with corn meal crema ($7)
Cabbage Caesar Salad with anchovy, garlic croutons, parmigiano ($9)
Baby Kale with pear, pecorino, hazelnut ($9)
Vongole alla Pescatora with baby clams, guanciale, garlic bread, aleppo ($13)
Crispy Fingerling Potatoes with rosemary, parmigiano ($6)
Soft Scrambled Eggs with speck, sourdough, chives ($10)
Egg Sandwich with fried egg, musetto, montasio ($12)
Sopressa Veneta with radicchio, walnut, gorgonzola-dolce ($12)
Creamy Polenta with poached eggs, beef stracotto, mustard green ($13)
Sweet Potato Tortelli with chestnuts, brown butter, sage ($14)
Bucatini alle Vongole with clams, aleppo, garlic, parsley ($16)
Fazzoletti with spicy lamb sausage, swiss chard, chickpeas ($16)

To make reservations, please call (617) 536-9500

6) On Saturday, December 31, Terramia Ristorante, located in the North End, is ringing in the New Year with a four-course prix fixe menu featuring a fresh take on traditional Italian dishes.

Guests can start dinner off with a glass of wine accompanied by their choice of appetizers including the Polpette con Polenta, oven baked meatballs covered in creamy fontina cheese polenta and San Marzano tomato sauce, finished off with parmigiano cheese, Caprese or Capesante, pan seared scallops with parsnip puree. In true Italian fashion there will be a course dedicated to pasta with options such as Pappardelle alla Bolognese, Ravioli Di Aragosta and Risotto Porcini before moving to the main course including Maiale; a filet of pork tenderloin covered in a honey walnut crust served with parsnip puree, baby spinach and dried California prune sauce or the Bistecca; pan seared filet mignon with truffle potato mash, sautéed baby spinach and gorgonzola dolce and a red wine reduction. The night will end on a sweet note when guests make a delicious decision on dessert and toast to the year ahead.

Please note, the New Year’s Eve menu and regular menu will be available. The four-course dinner is $75 per person (tax and gratuity not included). Guests dining together must all chose from the same menu.
Reservations are highly recommended and can be made by calling Terramia at 617-523-3112.

7) This New Year’s Eve, BISq will be celebrating with a special menu centered around one of the restaurant’s signature offerings- whole animal dinners. The servings will be made-to-order according to party size and can be accompanied by a variety of drinks specials for additional cost. Reservations will be taken from 5:30 p.m. to 10:30 p.m. with drink service continuing until late as the space transforms into more of a party atmosphere.

The $70 menu, which is subject to change, includes:
Choice of appetizer:
--Beef heart tacos, black bean puree, cabbage slaw, rocoto
--Lettuce, radish, fennel, apple
--Ceviche, citrus, aji amarillo, quinoa
--Roasted mushroom salad, arugula, creme fraiche, walnuts
Choice of whole-roasted animal:
--Suckling Pig
--Rib eye/ lamb leg
--Whole roasted Chicken
--Fish
--Vegetarian (gratin, pasta, other composed dish)
Choice of side:
--Salt & pepper smashed potatoes
--Grilled broccoli
--Charred shishitos
--Roasted baby carrots
--Poached & roasted beets
Choice of dessert:
--Flan
--Arroz con leche
--Cheesecake
--Cookie
--Churros

You can make reservations by calling (617) 714-3693

Rant: No Predictions, Only Desires

The New Year, 2016, has arrived!

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

We can all hope that 2016 will usher in positive changes to the local food & drink industry. Instead of offering any predictions, I'm going to provide a list of my desires, those trends, issues and items which I would love to see step forward and take precedence in 2016, though I'm not predicting they will actually come to fruition. However, I think we would all benefit if these desires were fulfilled.

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

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

2) More Filipino Restaurants & Dishes
This is another matter I've been ranting about for several years. There is a dearth of Filipino cuisine both locally as well throughout the U.S., though a few regions seem to be opening several new Filipino restaurants. With apparently only a single Filipino restaurant in the Boston area, there is a huge opportunity here for more Filipino spots. Or if even not an entire restaurant, maybe we could see more Filipino inspired dishes on other menus. Chef Patrick Enage, who was born in the Philippines, had been running a pop-up Southeast Asian menu, which included some Filipino dishes, at Wink & Nod. In the near future, he will open Akinto, his own restaurant with a similar menu. This is a good start but we need even more Filipino dishes and restaurants in the Boston area.

3) More Wine Access 
Massachusetts has slowly been releasing the reins on wine control so there is much of which to be hopeful. A law was finally passed permitting wineries to ship to consumers in Massachusetts but we still need a law allowing online and out of state, brick & mortar retailers to ship to Massachusetts consumers. Let's see a push for this expansion in the wine shipping law. A law was passed allowing more liquor licenses in Boston but we still need a law permitting BYOB. There are currently efforts to enact a BYOB law though it seems it has far to go, especially in creating a structure that will benefit communities but not hurt existing restaurants. Let us hope that 2016 sees some new wine law passes.

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

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

6) More Sake at Non-Asian Restaurants
In the Boston area, Sake is largely confined to Asian restaurants and there is no reason why that should be the case. Sake pairs well with all sorts of cuisines, from Italian to French, Barbecue to Burgers. I've previously written about The Science of Sake & Food Pairings, explaining reasons why it pairs so well with varied cuisines. For Sake to become more popular and mainstream, we need more restaurants to carry and promote Sake. Tasting Counter is one of the courageous outliers, a non-Asian restaurant with ten Sakes on their menu. In southern Maine, plenty of non-Asian restaurants now carry the locally made Blue Current Sake. Boston restaurants needs to follow their example and add Sake to their menus.

7) Less Powdered Sugar
Stop using so much powdered sugar, covering pancakes and French toast, adding even more sweetness to sweet desserts. It doesn't make those dishes look more appealing to have a plain white powder on them. In fact, it acts to hide the natural look of the desserts, concealing their true nature. And adding it to sweet desserts is unnecessary as they are already sweet enough. It's overkill. Yet chef after chef still uses it and that needs to stop, especially its use on pancakes and French toast. Find other ways to make your food look better. Find a better way to make your desserts sweeter if that is what you really want to do..  

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

Ten New Year's Eve Resolutions For My Readers

Happy New Year's Eve, and I hope you enjoy your celebrations this evening, whether you go out to a party or have a relatively quiet night at home. Have some bubbly, whether it is Champagne, Franciacorta, Cremant d' Alsace, Cava, or some other type of Sparkling Wine. As the ball falls in Times Square at midnight, I hope you are with family and/or friends, looking forward to the start of 2016. And I especially hope that this New Year is better for you than 2015.

This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I previously done, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.

1) Resolve to eat & drink healthier
That encompasses so much, from eating less calories to choosing items that have less preservatives and chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. This includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood. Eating more seafood can be one of the healthiest life changes you ever make.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, and other under-appreciated beverages. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be a douchebag when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you enjoy the restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. So, as your mother probably once said to you, finish everything on your plate. Use leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.

Is there anything I missed?