Chocolee Chocolates

Once again, on my foodie trek through the South End, I stopped to eat. This time, my destination was Chocolee Chocolates, a new chocolate store that has been open for less than four months. The store is located on Pembroke Street, very near the intersection with Tremont Street.

The store owner and chocolate maker is Lee Napoli, who has worked at or consulted for many local restaurants over the past 10 years including Icarus, Maison Robert, Grill 23, Anago, Metro, Bricco, The Buttery and Sandrine’s Bistro. She also established the region’s first and only association for pastry professionals in the 1990s, the Professional Pastry Guild of New England, and still acts as its head. She was at the helm of the store when I stopped by and was very personable. I could see the passion within her and was pleased.

It is a small store with the one display counter that is pictured above. The store specializes in handmade truffles, available by the piece ($2.50). The chocolate truffles come in five signature flavors (espresso, hazelnut, white chocolate pistachio, Moroccan mint and spicy Poblano pepper). Some special truffles may be added at different times. The hazelnut truffle was excellent, with rich flavors and a creamy chocolate. The Poblano also had rich chocolate though the spices were very mild. I was hoping for a bit more kick from the spices.

You can also purchase various chocolates, many filled with a diverse selection of flavors. You might find dark chocolate with salted caramel, dark chocolate with sesame caramel, dark chocolate with bourbon cherry and honey filling, and dark chocolate with coconut, chocolate turtles and more. Chocolates cost $12 for 1/4 of a pound. There are about 10 pieces of chocolate in a 1/4 pound. I bought a selection of different chocolates.

The dark chocolate with salted caramel was probably my favorite, the salt, gooey caramel and chocolate just making a perfect combination. That first bite into the chocolate just blew me away. The dark chocolate with coconut was also very good, with a liquid-like coconut center. The turtles were another winner with a thicker caramel mixed with the rich chocolate flavor. The richness of the chocolate, its bold flavor, made these impressive chocolates. Everyone else who tried the chocolates was similarly impressed.

On Saturdays and Sundays, you can also buy their beignets. For $7, you get three, golf-ball sized beignets that are filled with Callebaut chocolate and Mascarpone cheese. They are fried up as you wait so the interior of the beignet is guaranteed hot and melted. The beignets are decadently delicious. A nice crisp exterior with a rich chocolate center. And you better be careful when biting into them as the melted chocolate may ooze out all over you.

The truffles, chocolates and beignets are pricey. That is certainly the norm now for all of the new boutique bakeries and high-end chocolate shops. The higher price of ingredients lately, such as flour, certainly is fueling some of the high prices. In the end though, we have to determine whether the quality of the product is worth the price. For some places, the prices are too high for what you get. So what about Chocolee Chocolates?

To me, their products are worth the price. These are products that are impressive, as they should be for the price. They are not average quality items. They are chocolates and beignets that make you moan with delight. They have that "wow" factor that elevates them above the ordinary. So I would highly recommend you visit Chocolee.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

Aroa Fine Chocolate

After my recent tasty trek to Chocolee Chocolates, I was curious how another new chocolate store would measure up. Aroa Fine Chocolate is also located in the South End of Boston but is on Washington Street. They have been open for less than three months.

The owner of Aroa is Alejandro Luna who was born in Venezuela. He has worked in the culinary world for some time, last as the executive pastry chef at Langham's. He wanted to open a European-style café and now his dream has come to fruition. To make his chocolate creations, Alejandro uses single-bean chocolate from Venezuela. The store has a large glass wall where you can see the bakers work. Alejandro employs mainly culinary students, making this a teaching environment as well.
Aroa has a larger selection of items than does Chocolee. First, like Chocolee, Aroa has an extensive selection of filled chocolates, which you can see in the first picture above. Besides the chocolates, Aroa has macaroon cookies, marshmallows, jelly candies, and baked goods. Prices are about comparable to Chocolee.

I bought some assorted chocolates to try, including a chocolate filled with salted caramel. Some of the chocolates had more Latin America flavors, such as Mexican vanilla. I enjoyed the chocolates I tried but I preferred those of Chocolee. It was not an issue of quality, but of personal preference. The Aroa chocolates had their own richness but I think I prefer the Belgian chocolate more. The Aroa salted caramel had a firmer caramel rather than the gooey caramel at Chocolee, and I prefer the gooey variety. You are getting a good product at Aroa, but it is not my top preference.

I did not have the opportunity to try their macaroon cookies, marshmallows, and jelly candies. I will return another time to taste those goodies. I did though try a few of their baked goods, including Brioche, Chocolate Financiers and Madeline cookies. The Brioche was very good with just the right touch of sweetness to its fluffy interior. The Financiers, though small, were excellent, with a touch of melted chocolate atop them and a rich, moist chocolate cake within. They would be perfect topped with ice cream. I did not care for the Madeline though as it had an almost lemon flavor to me.

It is worth checking out Aroa. They have a nice variety of goodies, from chocolates to baked goods, and you are likely to find something you will enjoy.

Aroa Fine Chocolate
1651 Washington St.
Boston, MA
Phone: 617-425-4988

Chocolee Chocolates

Custom-dipped chocolate beignets! Does it get any more decadent? I can just envision the hot, fried beignet (reminding me of New Orleans) slathered with a dark, creamy chocolate. When I was in New Orleans, I had to have one of their delicious beignets every day. So, when I heard that a new local store would be selling chocolate covered beignets, I almost started salivating.

Chocolee Chocolates is a new chocolate store opening on February 8 in Boston's South End. And during Valentine's Day week, the custom-dipped chocolate beignets will be available on a limited basis.

The Proprietress of this new store is Lee Napoli who has worked at or consulted for many local restaurants over the past 10 years including Icarus, Maison Robert, Grill 23, Anago, Metro, Bricco, The Buttery and Sandrine’s Bistro. She also established the region’s first and only association for pastry professionals in the 1990s, the Professional Pastry Guild of New England, and still acts as its head.

While winning cake awards, constructing gingerbread houses, and turning out thousands of perfect cookies, tarts, pies and pastries, Lee’s secretly been making truffles in her downtime – sold without fanfare at a select few hidden venues. She has now chosen to take the plunge into fulltime chocolate-making, and open Chocoleee, her jewel box of a truffle emporium.

Chocolee Chocolates specializes in handmade truffles, available by the piece ($2.25) or by the pound ($40). The chocolate truffles come in five signature flavors (espresso, hazelnut, chocolate mint, Grand Marnier and poblano chile). Lee will add more products depending upon demand. Currently, besides the truflles, she is filling chocolate candies with a honey-bourbon-cherry cream, enrobing salted caramel with dark chocolate and experimenting with exotic flavors for next season.

If you cannot make it to Chocolee, you can also find the truffles at some Whole Foods Markets in the Boston area. And remember that those chocolate covered beignets are only available for a limited time!

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606
Hours of Operation: Tuesday through Sunday, 10 AM til 7 PM

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)  Chef Lee Napoli has returned full-time to her chocolate shop, Chocolee Chocolates. She has spent time searching for a larger production kitchen for Chocolee.” Chocolate-lovers can expect to see Lee behind the counter on Dartmouth Street, where new products are being rolled out for spring:

Classic Linzer Tortes
Dark Chocolate Fig & Marzipan Pouches.
Easter bunnies of all sizes

Lee'’s proprietary recipe for Queen’s Cake can now be enjoyed at Chocolee, as well as croissants, chocolate beignets, cream cheese brownies and hand-dipped chocolate truffles in flavors like rose, lavender, poblano, pistachio, espresso, Bailey’s, Gran Marnier and mint. Chocolee’s chocolate-making classes, held Saturday and Sunday afternoons in the shop kitchen, are perennial sell-outs, and will continue into 2014 for two hours of hands-on instruction culminating in a one-pound take-home box of truffles for each student.

2) Orta Ristorante is named for the magical Lago d’'Orta, a glacial lake in the Alps-strewn region of Piedmont, Italy. Chef-Owner Brett Williams trained in several tiny trattorie there, tasted his first truffles there, and in fact, proposed to his wife/partner Cara there. Brett’s passion for this stunning and gastronomically significant region is reflected in his cooking, which is simple, seasonal, and sublime.

Selected highlights from the current dinner menu include:
* Drunken Mushroom Brick Oven Pizza. Madeira-soaked crimini, shiitake and oyster ‘shrooms with a sprinkling of arugula and truffle essence, baked in a blazing wood fire @ 700 degrees.
* Translucent Beef Carpaccio with Lemon Aioli drizzle, capers, microgreens and micro-croutons
* Classic Aracini with mozzarella and spicy “gravy”
* Housemade Linguini with Black Truffle Crema, roasted mushrooms, chives
* Grilled Grass-Fed Prime Sirloin with Gorgonzola Butter, fried leeks
* Machias (Maine) Salmon with citrus-y spaghetti squash, Sicilian remoulade
* Braised Veal Meatloaf (recipe follows)
* Frangelico Tiramisu -– Warm Local Apple Crostata – Almond Mousse & Rum Cookies

Orta’s wine list spans the length and breadth of the Italian boot, but Chef Williams encourages his patrons to start with a crisp Gavi di Gavi from Piedmont ($14/glass) before perusing his list of well-priced bottles from Tuscany, Abruzzo, Marche and Puglia. A reserve wine list is in the works for 2014.

Braised Veal Meatloaf with Onions & Criminis
Serves 6-8

2 TB porcini mushroom powder (purchase and grind dried porcinis)
4 cups stale bread
2 cups milk
2 lbs ground veal
2 lbs ground pork
¼ lb pancetta, diced
4 eggs
4 cloves garlic, minced
2/3 cup fresh Italian parsley, chopped
2 medium yellow onions, sliced thin
2 oz olive oil
2/3 cups flour
2 cups white wine
6 cups veal stock
1 lb crimini mushrooms, quartered
1 tsp nutmeg
3 TB Kosher salt
2 TB cracked black pepper

Pre-heat oven to 350.
Soak the bread in the milk and set aside.
In a bowl, whisk together crimini powder, eggs, garlic, parsley, nutmeg, S & P
Add veal, pork and pancetta.

Carefully strain the milk from the bread; make sure it’s not too wet.
Add moist bread to the meat mixture; combine ingredients thoroughly.
Form into a loaf shape, and refrigerate until you are ready to sear.

In a saute pan, heat the oil and saute onions and mushrooms until light brown.
Next, in an oven-proof braising pan, add some olive oil and heat until smoking.
Flour the meatloaf on all sides and carefully place it into the hot pan.
Sear until on all sides until golden brown.
Next, add the mushroom-onion mixture, and the white wine, to the pan.
Boil the liquid for a few minutes to reduce it by half, then pour in the veal stock.

Bring the mixture to a boil again, and cover the pan tightly with aluminum foil.
Place pan in the 350 oven and bake for approx. an hour.
Check meatloaf occasionally to make sure its liquid has not evaporated.
If so, add a little more wine or water.
Meatloaf is ready to serve when its interior reaches 150 degrees.

3) Showcasing the best of the ever-expanding Rhode Island culinary scene, the Eat Drink RI Festival is returning to Providence for an expanded four-day all-local food festival. Taking place Thursday, April 24th through Sunday, April 27th, the Festival, now in it’s third year, will be held throughout downtown Providence.

The Eat Drink RI Festival will feature a star-studded line-up of over 80 chefs, farmers, bartenders and producers including: James Beard Foundation Best Chef Northeast semifinalists Benjamin Sukle of birch and Champe Speidel of Persimmon, eight top culinary instructors from Johnson & Wales University, Gold Medal Cheese award-winning Narragansett Creamery, Blackbird Farm, two-time James Beard Foundation Rising Star nominee Chef Derek Wagner of Nick’s on Broadway, Easy Entertaining Inc., Good Food Award winner Daniele Inc., Dave’s Coffee, Walrus and Carpenter Oysters, among many others.

Festival highlights include:
Thursday, April 24: Rhode Island Chefs Feast – Gracie’s
Eight of the finest Rhode Island chefs to graduate from Johnson & Wales University, paired with eight of the best culinary faculty at JWU, present a culinary experience like none other, hosted at Ellen Slattery's Gracie's in Providence. Guests at this unique Eat Drink RI Festival opening event will be treated to a reception with passed canapés, breads baked in a mobile wood-fired oven, a seated six-course dinner with dessert, and treats—all prepared by a group of sixteen chefs with over 300 years of combined culinary experience. These experiences include winning World Champion awards, Chef of the Year awards, James Beard award nominations and more. Wines will be paired by Jonathan Edwards Winery, along with beers paired by Rhode Island's own Revival Brewing Company. A portion of the proceeds from this event will benefit AIDS Project Rhode Island.

Friday, April 25: Truck Stop to Benefit the Rhode Island Community Food Bank – Bank of America Center, Kennedy Plaza
This hugely popular Festival event returns in 2014 with 50% more trucks! Admission includes tastings from sixteen of Rhode Island’s best mobile restaurants, along with wine and beer from several local producers. Benefiting Rhode Island Community Food Bank, the Stop’s participating trucks include Acacia Café, Championship Melt, Ellie’s Bakery, Flour Girls Baking Co., Fugo, Gilded Tomato, Like No Udder, Lotus Pepper, Mijos Tacos, Noble Knots, Presto Strange O, Portu-galo, RISD’s Rosie Eats to Go, Rocket Fine Street Food, and Tallulah. “Truck Stop is an amazing celebration of Rhode Island’s culinary creativity, and we are so honored to be the beneficiary of this event,” said Andrew Schiff, Chief Executive Officer of the RI Community Food Bank. “This important fundraiser will help us put food on the table of thousands of hungry families in Rhode Island.”

Saturday, April 26: Grand Tasting presented by Rhody Bites – Providence Biltmore Grand Ballroom
The Grand Tasting is our showcase of over forty local food, wine, beer and spirit exhibitors, all gathered in the Biltmore Grand Ballroom overlooking the city of Providence. During the Tasting there will be four expanded Local Food & Drink Seminars, all included with admission to the Grand Tasting, these seminars include cooking demonstrations and discussions with birch's Chef Benjamin Sukle and Indie Growers's Lee Ann Freitas, Easy Entertaining’s Chef Kaitlyn Roberts and Blackbird Farm's Ann Marie Bouthillette and Nick's on Broadway's Chef Derek Wagner.

Sunday,April 27: Grand Brunch – Providence Biltmore Grand Ballroom
The Festival will come to a close with two seatings for Brunch. There will be ten stations with dishes prepared by several of the area’s top culinary stars including: Ellie’s Bakery’s Melissa Denmark, Food & Wine “People’s Best New Pastry Chef 2012” nominee, local pioneer Chef Ben Wood of Wildwood, Martha Stewart Weddings baker Kelly Dull of the soon-to-open north bakery, Chef Kevin Thiele of the world-renowned Hotel Viking in Newport, Joe Simone of PBS’s The Chefs of Cucina Amore, Mexican icon Maria Meza of El Rancho Grande and more. Specialty cocktails will be created by Little Bitte Artisanal Cocktails and a coffee bar will be provided by New Harvest Coffee Roasters. The Grand Brunch is accompanied by live jazz performances from Rhode Island Philharmonic musicians, with a portion of the proceeds benefiting the Philharmonic’s Music Education programs. “The funds we receive from the Festival are used to support our efforts to bring music education to every elementary school child (50,000 in all) in our region over the next 4 years,” said Betty Ann Kearney, Director of Development for the RI Philharmonic. “Through efforts like Eat Drink RI we were able to bring 10,000 children to the Vets Auditorium to play and sing with the RI Philharmonic Orchestra.”

For more information about the Eat Drink RI Festival or to purchase tickets, please visit www.eatdrinkri.com/festival online, on Facebook at facebook.com/eatdrinkri.

4) On Sunday, March 23, Chef Josh Lewin of Beacon Hill Hotel & Bistro and Katrina Jazayeri present Nowruz, a Persian New Year celebration with friends, family and cuisine at Anthony’s Function Hall in Somerville. Sponsored by Beacon Hill Hotel & Bistro and Jeff Gabel's Kitchen Kibitz, Lewin and Jazayeri will be joined by Geoff Lukas of Sofra Bakery and Lenagev Middle Eastern pop ups as well as Louisa Shafia, author of The New Persian Kitchen, all of whom will bring their unique talents and expertise to the kitchen.

The VIP dinner will begin at 6:30PM with a procession of amuse bouche courses including a caviar service, followed by a number of plates based on traditional Nowruz meals, but through the lens of a fine dining journey, followed by exciting desserts. The diner can expect a high level of cuisine and service as well as a crash course in Persian flavors, cooking, and tradition, all paired with beverages. Seating is extremely limited and only 12 seats are available. Each guest will leave with a copy of Shafia’s book, The New Persian Kitchen. Following the dinner the space will evolve into a cocktail reception at 8:30PM featuring unique cocktails as well as the flavors of traditional Persian cooking in a family-style, casual environment.  Guests will take part in a variety of educational activities and will learn about Persian culture and cuisine made complete with dancing and fun.

VIP tickets are $125 and include a multi-course dinner, beverage pairings and entrance to the cocktail reception. Tickets to the cocktail reception are $35 per person and include two drink tickets and food. For more information visit https://www.eventbrite.com/e/nowruz-persian-new-year-dinner-reception-part-1-tickets-10753771821

Chocolee Chocolates Reopens!

I am very happy to report that Lee Napoli will re-open her retail confection shop, Chocolee Chocolates, at a new location on the corner of Dartmouth and Montgomery streets in the South End this Saturday, March 20 at 11:00 AM.

I am a big fan of of Lee's chocolates and treats, especially her salted caramels. So I think it is great that her delicious concoctions will once again be available.

As before, Lee’s artisinal chocolate truffles come in a mouth-watering variety of exotic flavors, enrobed in either milk and dark chocolate. Returning favorites like lemon curd, white chocolate-Chambord and spicy poblano chile are back, along with a dozen other varieties, made daily on the premises and priced at $48 per pound (one lb. equals about 32 pieces), or $2.50 per piece.

Lee’s warm chocolate beignets are also back; served on weekends only while the cool weather persists. These crispy, gooey treats are $7 for a bag of three, or $2.50 a piece.

Just in time for Easter, Espresso Bunnies ($3.50) will also hop into the display case this weekend. With their espresso bean ears and mocha marshmallow tails, these adorable chocolates come filled with your choice of espresso ganache, coconut cream, or white chocolate-raspberry.

Just in time for Mother’s Day, attractive new Chocolee gift boxes are now in stock, making it possible to order a custom selection in ¼, ½ and 1 lb. weights.

“High rent, scant foot traffic, staffing issues and a strong demand for wholesale product made it tough for me to continue operating my retail business on Pembroke Street,” said the affable Napoli. “Then the Haley House Bakery space became available, and I saw what an ideal spot this would be for selling upscale sweets.”

Chocolee Chocolates
23 Dartmouth Street
Boston, Massachusetts
Phone: 617-236-0606
Hours: Thursday through Sunday 11 AM til 7 PM

Chocolee Chocolates: Chocolate Cream Pie

Pecan pie, Swedish apple pie, chocolate cream pie, pumpkin chocolate chip cookies, Snickerdoodles, salted caramel chocolates, and more. A seemingly endless choice of desserts for Thanksgiving of which I succeeded in at least tasting everything. And then collapsing into a comfy chair, a victim of food overload, yet quite happy and sated.

Though nearly everything was homemade, we did buy the chocolate cream pie ($18) from Chocolee Chocolates. I had never had their pies before so I did not know what to expect, except that I knew how well they did with their chocolates, beignets and truffles. But the pie looks homemade and anyone could have easily passed it off as their own. This was not the usual store bought chocolate cream pie but something far more enticing.

Most people could probably have made something similar to this pie if they had the time. The only significant difference would be the quality of chocolate used. This pie had a very rich chocolate flavor and you could tell the superior quality of the chocolate that had been used. This was not made from regular store-bought baking chocolate. To make something similar, you would have had to buy top end chocolate for your own pie, which would not have come cheap.

I very much enjoyed the pie and would recommend it to others seeking something homemade with a lush chocolate flavor. Unfortunately, the pies were only made for Thanksgiving. But, if enough people ask about the pies, maybe they could become a regular item at the store. Or at least something that can be special ordered.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

The Return of The Mouss-icle

One of my favorite chocolate shops, Chocolee Chocolates, is gearing up for summer with new products this month. Nearly every time I visit the South End, I just have to make a stop here. Maybe for the addictive salted caramels, or a warm beignet. It is a place I heartily recommend.

From June through October, proprietress/chocolatier Lee Napoli will be selling her $3 Mouss-icles. These icy cold treats are composed of rich milk chocolate mousse, frozen onto a stick, then dipped in both milk and dark chocolate.

In years past, Napoli’s Warm Chocolate Beignets were only available from October through June, but this year, they will remain on hand every weekend, year-round. $7 buys a bag of three custom-fried rounds of sweet dough filled with gooey chocolate ganche and sprinkled with granulated sugar. Individual beignets are $2.50 each.

Also ask for:

Custom-Filled Chocolate Eclairs @ $3 each

Dark Chocolate Dipped Giant Strawberries @ $2 each

Bittersweet Brownie Bites with Cream Cheese Layer @ just 95 cents apiece

Coming Soon: Chocolee Gelato sold by the scoop

Chocolate Truffles in Summer Flavors available per piece or per pound

Ok, I am getting a chocolate craving and am going to have to drop by here very soon.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

Chocolee Chocolates: New Additions

It is certainly not a secret that I love Chocolee Chocolates and there is much going on with this fine chocolate store. Though it seems like they only opened yesterday, they are nearing their One Year Anniversary. In January, Yankee Magazine will feature them as one of the top spots in the country for confections.

In addition, the passionate chocolatier, Lee Napoli, has gradually expanded her product line, formerly just truffles and filled candies, to include some exciting new items for Winter 2008:

· Chocolate-Caramel Fudge Sauce: Don’t even pretend you’re gonna ladle it daintily over vanilla ice cream for guests … just warm it up in the microwave and grab a big spoon. Also comes in spicy Chocolate-Poblano. $5.50 for eight ounces & $10.95 for 16 ounces.

· Custom-Filled Eclairs: Available weekends only. These 4-inch, airy treasures are filled when you order them, not before, so their crunchy-creamy integrity is still intact by the time you eat them. $3 each.

· Brandied Chestnut Chocolates: Marinated for a month in the shop’s basement, chopped fine, then whipped into ganache and coated in dark chocolate.

· Chocolate Bark: In choice of white chocolate peppermint or dark chocolate toasted almond. Buy plenty, as this simple but sumptuous candy tends to disappear rapidly. $23/lb.

· Chocolate Holiday Ornaments: For thee, or for the tree. Delicate 3” milk chocolate spears on a cord dangle nicely wherever you hang them (until devoured). Three for $14.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

Chocolee Chocolates: Chocolate Cream Pie

While getting my fix of gooey, salted caramel-filled chocolates at Chocolee Chocolates, I found that the owner, Lee Napoli, is currently taking orders for Chocolate Cream Pies for Thanksgiving. For $18, you can get a homemade pie for the holiday. Now, I have not tasted or seen this pie so I really don't know how it will turn out. But, based on the quality of Lee's other products, her chocolates, beignets and truffles, I have high expectations. She is a passionate pastry chef, someone who invest much effort and heart into her creations. So I placed my order for a Chocolate Cream Pie and would recommend you do so too.

I also think the price is very good. I have seen plenty of lesser bakeries sell mediocre pies for a similar price, if not higher. For a homemade pie, with quality ingredients, I am definitely willing to pay $18.

I will report back after Thanksgiving about the pie!

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

Caviar, Champagne & Chocolate

Would you enjoy some Caviar, Champagne & Chocolate, all joined together in one decadent pleasure? Who would dare create such an alluring combination?

Lee Napoli, the owner of Chocolee Chocolates (one of my favorite chocolate stores) would dare to concoct such a treasure. She has created a unique candy that marries the astringent sparkle of imported champagne, the saltiness of fresh golden caviar, and Callebaut 70% bittersweet chocolate ?

These Champagne and Caviar Truffles go on sale this month. The champagne is whipped with cream into a sweet ganache filling, while the caviar is carefully air-dried to provide both texture and a longer shelf life (10 days maximum). The resulting confection balances sweet and salty in a subtle fashion, just enough for each bite to register on different parts of one’s tongue.

These unique hand-crafted chocolate truffles are available in limited quantities, for a limited time. Phone orders, at 617-236-0606, are now being accepted for Holiday 2008. A charming wooden crate of four truffles retails for $60. Yes, these are pricey treats but consider the cost of the ingredients.

Chocolee will also spotlight some other new flavors for late fall, including: sesame caramel, apple-maple, pumpkin, lime curd and brandied chestnut. Call 617-236-0606.

Plus, in other good news, Beignets are back! After a summer hiatus, they are available again on Saturdays and Sundays.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

Chocolee Chocolates: Open Tommorrow

Ah, those custom-dipped chocolate beignets! I learned more about them and wanted to share what I found.

I previously mentioned that Chocolee Chocolates is a new chocolate store opening on February 8 in Boston's South End. And during Valentine's Day week, the custom-dipped chocolate beignets will be available on a limited basis.

Today's Boston Globe had an article, "Pastry Chef's Choice" which described the beignets and even provided a smal picture. The beignets do not look like what you get in New Orleans. They more look like large donut holes. They are filled with Callebaut chocolate and Mascarpone cheese. You get several of the beignets and they are drizzled with some chocolate sauce and served with some bourbon spice ice cream.

They sound very tempting. I hope the beignets are served warm. I definitely think I need to check them out very soon.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606
Hours of Operation: Tuesday through Sunday, 10 AM til 7 PM

Bread+Butter: Lee Napoli's New North End Cafe

"Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients."
--Ron Ben-Israel

With places like Mike's Pastry, Bova's Bakery and Modern Pastry, does the North End really need another bakery? If another bakery wanted to make inroads into the North End, it would need a highly talented Pastry Chef as well as offer something significantly different from many of the other bakeries. Well, the new Bread + Butter bakery and cafe may fit that bill and I highly recommend that you visit this new spot and partake of their baked wonders.

The owner/chef is Lee Napoli (pictured above), a skilled Pastry Chef who has worked at or consulted at such Boston area restaurants as Icarus, Maison Robert, Grill 23, Anago, Metro, Bricco, The Buttery and Sandrine’s Bistro. In addition, she established the region’s first and only association for pastry professionals, the Professional Pastry Guild of New England. She is also the owner of Chocolee Chocolates, located in the South End, which has long been my favorite chocolate shop in the city. I was excited to learn that Lee was opening a bakery & cafe in the North End, believing it would be a hit as well.

Bread + Butter is located at the former spot of Caffé Graffiti, at the intersection of Cross and Salem streets. For the summer, much of the space is open to the air, and the outside patio will seat about 30 people. While relaxing on a bench or in the grass at the nearby Rose Kennedy Greenway, you can view the restaurant, and when you see everyone dining there, it may entice you to check it out. The inside is small, with approximately ten tables, but the open walls make it seem much roomier.

The bakery-cafe sells both savory and sweet items, from sandwiches to chocolates, salads to cookies. Most of the baked goods and pastries are visible on the long counter, and I am sure you will be enticed by multiple items. As it is still new, selections may change with time as they hone and revise their menu selections. The key here is that this is not a traditional Italian bakery, so its offerings are very different than what you will find at other North End bakeries. There is no Cannoli, no La Sfogliatella, no Pizzelle. Instead, you will find creative offerings which you might find at other artisan bakeries, all with Chef Napoli's unique touches.

Behind the front counter, you can see partially into the kitchen where all of the magic bakery is taking place. You might even see Chef Napoli working on some new creation. I was recently invited to a media tasting, and got to sample some of the delicious items coming out of this kitchen.

Bread+ Butter is open for breakfast, and serves a variety of enticing items including scones, danish, croissants, quiche and muffins. They even serve a Breakfast Pizza, topped with a poached egg and assorted savory toppings. I didn't get a chance to taste the pizza but I will do so on one of my next visits. They also sell a variety of coffees and teas, including iced tea, as well as their own House Made Sparkling Sodas. I tried the Raspberry soda, and after a good stir, it was a refreshing drink with only a mild sweetness.

For lunch, you can find an assortment of Sandwiches (most for $7.95) and Salads ($6-$9). Try a BBQ Pulled Pork or a Duck Confit. Or maybe a Kale & Farro Salad or a Caesar Salad. All of the breads are made in house, and the exact type will vary from day to day. The baguettes are delicious, with just that right combination of textures, a crustier exterior but a soft fluffy interior. And they make for good sandwich bread, not too heavy or tough.

It is the pastries which will most intrigue and delight your taste buds. They sell chocolates and truffles from Chocolee Chocolates, though it will mainly be mixed boxes, giving you an assortment of chocolate treasures. You will find other treats too, such as Hand-Dipped Eclairs, Beignets, Cakes and Tarts Du Jour, Cheesecake, Lemon Almond Cake, Brownies, and much more. I have had the eclairs and beignets at Chocolee Chocolates are they were excellent, with compelling fillings or rich cream or chocolate.

You will find a few different croissants, including a Ham & Cheese Croissant. Pure enjoyment! Flaky, light, and buttery with a bit of saltiness from the ham. An excellent croissant, and I suspect all of the varieties will be equally as good.

The Nutella Danish, visible above in pieces in the right hand corner, is also flaky and light, with intriguing notes of nuts, cinnamon and creamy chocolate. Another winner, well balanced flavors sure to please.

The deliciousness continues. The Pecan Roll is a soft mound of sticky, nutty goodness. Trying to decide which pastry to order is difficult with all of these excellent choices available.

I am a fan of coconut, and a cookie made of all coconut, a macaroon, has always appealed to me. Their macaroons are moist, not too dense, and have a nice drizzle of chocolate over them. Definitely one of the better coconut macaroons I have tasted.

Maybe the most compelling pastry though was the Queen's Pastry, the item in the back of the above photo with a toothpick in it. Based on an old French recipe, it is sometimes described as a cross between a croissant and a puff pastry. In the past, it might have been the scraps of these items, combined, and put into a mold. Here, it is a yeasted butter dough with salt and sugar. It is light and airy, with an exquisite melange of sweet and salty, an addictive treat which you could easily devour and then desire another.

A couple of the baked goods were good, but not especially interesting like the items I have highlighted above. However, this is a brand new bakery so it will need a little time to work out any kinks, and decide which baked goods are the best for them. Overall, I am impressed with Bread+ Butter and think Chef Napoli has another winner on her hands. It is a worthy addition to the North End. I will certainly be back to try more of the menu and it receives my highest recommendation.

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) Owner & Chef Brian Poe is getting ready to flip for National Burger Month in May at The Tip Tap Room in Beacon Hill. Each week, Chef Poe will feature a different 8 oz. game-meat burger that takes a walk on the wild side: Elk Burger; Yak Burger; Antelope Burger; and, Buffalo Burger. Each reimagined American classic comes served with French fries and is dressed with toppings and condiments.

These specialty burgers will join Poe’s trio of signature burgers ($12.95 each), which are available at lunch and dinner: Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing); Lamb Burger (lettuce, tomato, tzatziki, lamb glace); and, Turkey Burger (lettuce, tomato, cranberry fennel slaw, turkey gravy). Customize any burger to your palate with an assortment of add-on accompaniments including: sautéed mushrooms; bacon; sautéed onions; Swiss; cheddar; American; and, beer cheese sauce.

Cost: Wild game specialty burgers: $14 each
         Signature burgers: $12.95

2) Spice things up on Sunday, May 5 at Tryst. In celebration of Cinco de Mayo, Tryst is offering guests a free shrimp taco with the purchase of a “Tryst-a-rita,” Tryst’s house margarita. From 4:30pm-9pm, guests will receive one of Executive Chef Paul Turano’s famed shrimp tacos when they order a margarita ($10) in the bar & lounge area or dining room. No food or cocktail substitutions. Limited to one shrimp taco per cocktail order. Limited to one per guest.

3) Join the team at Island Creek Oyster Bar as they welcome winemaker Christian Moreau of the Domaine Christian Moreau Pére & Fils for a dinner celebrating Chablis and its perfect pairing – seafood! Christian brings his portfolio of Chablis wines ranging from unadulterated AC (Appellation d'Origine Contrôlee) through Premier and Grand Cru holdings to Island Creek Oyster Bar on Tuesday, May 14, at 6:30pm.

The terroir of Chablis is the perfect match for ICOB’s sea-to-table fare. The soils in the Chablis region of France contain fossilized oysters shells giving the wine notes of mineral and salt from old sea beds – an oyster bar’s dream. ICOB is meticulous about the fishermen from which they source their seafood and farmers that grow their wines so the Moreau family’s tradition of carefully harvesting and sorting grapes by hand for optimal quality is an ideal match for not just the restaurant’s menu, but also its ethos.

Cost: $115 per person includes a four-course prix fixe menu (raw bar, appetizer, entrée, dessert) and paired wines, exclusive of gratuity & tax.
For Reservations, please call 617-532-5300.

4) Owner Brian Poe and Executive Chef Eric Gburski are burger guys, so much so that they launched Estelle’s Burger Joint in April, made up of a quintet of gourmet burgers that are offered six days a week until 5pm.

To rightfully honor National Burger Month in May, the duo will be grilling up an exclusive beauty of a special available by night: Big Beauty Burger (wicked hot aioli, cheddar cheese, Estelle’s B n’ B pickles - $12.95). For one month only, The Big Beauty Burger will join the ranks with Estelle’s signature creations that each come served with house-cut fries and a variety of sauces: Estelle’s House Burger (100% beef burger with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $7.95); Double Trouble (double 100% beef burgers, double American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $12.95); Cajun Turkey Burger (spiced turkey with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $9.95); Crispy Catfish Burger (pan fried, breaded and spiced catfish with lettuce, tomato, onion, Estelle’s B n’ B pickles, potato roll - $10.95); and, Vegan Burger (black eyed pea and corn burger with lettuce, tomato, onion, Estelle’s B n’ B pickles - $8.95).

5) Lee Napoli, owner of Chocolee Chocolates, is a skilled Pastry Chef and is now realizing her dream of bringing top quality baked goods to the masses with the opening later this month of a new bakery, Bread + Butter. This will be an artisan bakery-cafe designed to showcase her library of sweet and savory recipes, developed during her years at Boston restaurants like Maison Robert, Anago, Metro, and Sandrine’s.

It will feature Napoli'’s éclairs, croissants and napoleons; as well as other essential urban fare like sandwiches on fresh baked bread, unique entrees, exceptional coffee, crisp salads, and of course, hand-dipped chocolates from Chocolee Chocolates. It will be a 2,500 sq ft café and bakery located at the corner of Cross and Salem streets, where the North End meets the Rose Kennedy Greenway. Passers-by can watch Lee Napoli at work daily through a large window that connects the kitchen to the street.

I am a huge fan of Chocolee Chocolates and I have enjoyed Lee's eclairs, beignets and more. This new cafe/bakery is exciting and I look forward to checking it out once it opens this month.

Chocolee Chococlates: Cookie Recipe

I have become a fan of Chocolee Chocolates so it was good to find an article, Sweet Dreams, in today's Boston Herald about Pastry Chef Lee Napoli and her excellent chocolates. Her chocolates filled with salted caramel are still my favorites.

What makes this article even more interesting is that Lee has shared her favorite Chocolate Chip Cookie recipe. It is a bit too hot right now to bake some cookies but maybe on a cooler day in the near future I will whip a batch to see how I like them. If you use her recipe, please come back and tell me what you thought.

Mouss-icle Anyone?

I made a foodie trek to the South End earlier today and had an excellent time, as usual. One of my stops was Chocolee Chocolates, a usual destination when I visit the South End. I am addicted to their chocolate salted caramels.

I also had to try one of their new Mouss-icles ($3), which are available through October. These icy cold treats are composed of rich milk chocolate mousse, frozen onto a stick, then dipped in both milk and dark chocolate. I thought it was excellent, with a nice hard shell of chocolate covering the smooth mousse. The mousse was creamy and rich in chocolate flavor. As I walked down Tremont Street, the sun beaming down, I savored the Mouss-icle, reveling in this chocolate delight.

Plus I bought some of the chocolate salted caramels. I almost want to hide them in the refrigerator so no one else knows they are there. But, difficult as it may be, I will share them.

Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606

2010: Favorite Food-Related Items

What were some of my favorite food-related items of the past year?

Let me continue the lists of my best recommendations and favorites of the past year, 2010. Yesterday, I provided a list of my Favorite Restaurants of 2010 and now I want to address my favorites for other Food-Related Items, from markets to books, from ingredients to bakeries. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year. All of the items here get my strongest recommendation.

Favorite Local Farmer's Market: Yes, maybe this choice is a bit biased but the Stoneham Farmers Market greatly improved from the previous year (which was its first year).  They moved to a larger and more public space, the Town Commons, adding numerous vendors.  On many Tuesday afternoons, I would stop by the market to get fresh bread, cheese, local produce and more.  Next year, the market should get even better.

Runner-Up Local Farmer's Market: Though it may be a bit of a drive for those in the Boston area, the Newburyport Farmer's Market is worth the ride.  With about 25 vendors or so, there is a great variety of foods available, including some delicious meats, pastas and baked goods. There are even chairs and tables where you can sit, and enjoy some of the food from the market.     

Favorite Local Butcher: Though I still have not written in depth about it, which will happen this January, the Meat House is a winner.  Though it is a franchise of butcher shops, currently in about eight states, it has the feel of a local butcher shop.  The Arlington shop has a large selection of meats, including grass-fed beef and exotic meats, but also stocks many other food items.  It is a one-stop destination for all you need to prepare a delicious meal.  Service is very good, and they will provide you helpful advice on selecting and preparing meats.

Favorite Local Bakery: For the second year in a row, Swiss Bäkers is my top choice.  They produce a wide assortment of delicious Swiss products, adding new ones all the time. Their baking philosophy is simple and compelling: Authentic, fresh, and natural.  Croissants, preztels, breads, Berliners, Linzer cookies, Leckerli and much more.  They are also set for future expansion, with potentially a bakery and cafe set for Allston and maybe even food trucks.

Favorite Candy: Who would have thought that a wine store, the Beacon Hill Wine and Gourmet in Melrose, would carry my new favorite candy?  They brought in several South African food products, including Walters Handmade Honey Nougat.  The Nougat was very impressive, like a thick marshmallow in consistency and with a distinctive honey flavor, the sweetness restrained and pleasing.  Plus, it is artisan made, from natural ingredients, and comes in different flavors including Macadamia, Almond and Pecan Nut. Nougat never tasted so delicious.

Favorite Chocolate Shop: I was disappointed when Chocolee Chocolates closed, but that changed when they finally reopened on Dartmouth Street.  Though only open for four days each week, they still produce some of the best chocolates and chocolate-desserts in Boston.  Their Salted Caramels are heavenly, with a soft, gooey caramel center. Plus, who can resist their chocolate-filled Beignets? 

Favorite Chips: I never expected famed Chef Ming Tsai to be behind my new favorite chips, the Blue Ginger Multi-Grain Brown Rice Chips (Black Sesame and Sea Salt flavor).  They are light, crisp, tasty and very addictive. They might sound like something healthy (which they are), but devoid of taste, but they will surprise you with all their flavor.  Eat them as is, or use them with dips or cheeses.

Favorite Corn Bread:  Corn bread is one of my favorite foods, yet it is hard to find really good cornbread.  Too often, it is too dry or overly sweet.  But All Star Sandwich Bar in Inman Square makes a perfect one, just the right balance of proper moistness, a touch of sweetness, and a wonderful corn flavor. I would go there just for hot cornbread, smothered with butter.

Hot New Ingredient: For 2011, one of the hot new ingredients may be Kasu, which consists of sake lees.  It is a versatile ingredient, used for pickling, as a marinade or added during cooking to add flavor. It also enhances the umami flavor in foods. U.S. chefs are just starting to work with kasu, and it could be poised for a major surge.

Favorite Cookies: Angels Nougat Biscuits are another entry from South Africa, and also available at Beacon Hill Wine & Gourmet.  These are shortbread biscuits, made with real butter, and contain crisp nougat chunks and nuts. The small cookies are big on flavor, with a strong buttery flavor, and the nougat adds an intriguing taste and texture to the cookie. 

Favorite Frozen Food: Do you like lobster but cannot get it locally? Well, the Hancock Gourmet Lobster Company in Maine sells a variety of frozen seafood foods, including their Lobster Ciabatta. The sandwich consists of Maine lobster claw and knuckle meat with lemon herb butter in a hearty ciabatta roll.  I was skeptical at first, but really enjoyed the sandwich and if you were not aware, you might think it was a homemade sandwich. It is a bit pricey, but then again it is lobster.

Favorite Food-Related Bookstore: For the second year in a row, Rabelais, a compelling food and wine book store in Portland, Maine, remains a favorite. But, this year it must share the love with Omnivore Books, in San Francisco.  Similar in many respects to Rabelais, Omnivore Books is a fascinating food and beverage bookstore, which enthralled me on my visit to San Francisco.  You'll find both new, used and collectible books, and they often run special events. Plus, they ship all over the country, making it easy even if you cannot make it out to California.

Favorite New Food Magazine: I love perusing the magazine racks at local book stores, as you never know what new magazine you might find, such as Cooking Wild. This new magazine covers cooking from the perspective of hunters, fishermen, and foregers, and provides a fascinating insight into wild game.  Each issue has well written articles, beautiful photography and about twenty recipes.  With local butcher shops now offering exotic meats, the recipes in this magazine can be very useful, even if you do not hunt or fish. 

Favorite Food Magazine: Last year, this was my favorite new magazine and it still remains a favorite. Culture: The Word on Cheese is an amazing magazine, all about the world of cheese. The articles are fascinating, cover diverse topics and are supported by compelling photography. I eagerly await each new issue and I have written about several of the prior issues, including #2, #3 and #4.  If you love cheese, then you must read this magazine.  

Favorite Food Manga: U.S. comic books are mainly about superheroes but Japanese ones, called manga, cover a much wider range of subjects, including food and wine. The Manga Cookbook is surprising good, and very useful.  Both novice and experienced cooks will find this cookbook useful to learn about Japanese cuisine. Despite the cartoon images, this is a serious and unique cookbook with plenty of interesting recipes, from Onigiri (rice balls) to Okonomiyaki (Japanese-style pizza). Highly recommended.

Favorite Cookbook:  The best cookbooks often have stories behind their recipes, and that does not always occur with celebrity cookbooks.  But Bobby Flay's Throwdown! is different, a cookbook based on the Food Network television series. You are not only provided with Bobby Flay's recipes, but you also get recipes from those he has challenged, as well as some background information on them.  The challenged represent some of the best chefs around the country so their recipes are compelling, and I found many that appealed to me.

(I must note that I don't yet have a copy of Joanne Chang's new cookbook, Flour: A Baker's Collection of Spectacular Recipes, but hope to remedy that soon.  I am a big fan of Flour Bakery and have heard only excellent things about her cookbook. So, if I do enjoy it, it would likely end up on my 2011 favorites lists.)

Favorite Eco-Conscious Food Book: What can a consumer do to be a more responsible and socially conscious shopper? Well, The Conscious Kitchen by Alexandra Zissu is a very useful and practical resource to help consumers navigate the sometimes complicated issues revolving this matter. It is a fairly comprehensive guide, and offers plenty of excellent suggestions and advice. 

Favorite Food Lecture: The Oldways Preservation Trust, a Boston-based non-profit, food issues think tank put on a seminar on Yupiks, Kwik'pak Fisheries & Wild Yukon Salmon.  The seminar was fascinating, especially the presentation by a Harvard doctor on the Significant Health Benefits of fish. The information was eye-opening, and presented in a easily understood manner.  One of the best educational seminars I attended all year.  And I cannot fail to mention the delicious salmon we got to taste either.

Favorite Local Food Policy Failure: Brookline recently passed a resolution calling for local restaurants and markets to stop selling crated veal. Yet they admitted it would make little impact, as well as ignoring the larger issues at hand, such as the other animals which are cruelly raised. Brookline passed an easy resolution, without teeth, attempting to seem enlightened and caring yet failing. They had an opportunity to make a difference, but chose not to do so.

Favorite Cooking Class: I was fortunate to attend Myers+Chang Inaugural Cooking Class and it was both educational and lots of fun.  We learned to prepare three dishes, including papaya slaw, scallion pancakes and dumplings. Chef Matthew Barros was an excellent instructor, and even led us on a tour of Ming's Supermarket after the class. Plus, the class came with a Dim Sum lunch which is always a treat.  Myers+Chang is continuing to hold cooking classes and I highly recommend them.

Runner Up Cooking Class: Chef Deborah Hansen of Taberna de Haro presented a fascinating cooking class and demonstration centered on clementines.  Tuna Tartare, Escarole Salad and Brazo Gitano.  All were delicious, especially paired with Spanish Txacoli, and Deborah was a passionate instructor.  

Favorite Charitable Food Event: I attended a number of charitable food events this past year, and all were worthy, but my favorite was the 2nd Annual Chefs for the Cure, in support of The Massachusetts Affiliate of Susan G. Komen for the Cure to fight and eradicate breast cancer as a life-threatening disease. Some great chefs presented plenty of tasty food, there were wines from Cleavage Creek Winery, and Alissa Bigelow put on a very amusing cooking demonstration.  Overall, a top notch event for a great cause.

Favorite Local Cooking Competition: There might be a little bias here as well, as I was one of the judges at Turner Fisheries Seafood Recipe Contest.  But, the contest was cool, where amateur cooks submitted seafood recipes and three finalists were then chosen.  Four judges, including myself, got to select the overall winner, whose recipe would be put on the restaurant's menu. That is certainly a great prize.  All three finalists were obviously passionate cooks, and it was enjoyable to be on the inside, as a judge, and get to sample all three dishes.  In the end, the Mussels squeaked out the wine.

Favorite New Local Food Blogger Site: The Boston Food Bloggers site is a new resource, collecting information on 200+ Massacusetts food and drink blogs.  The site is growing, adding new features all the time, and is a good starting point to learning about the local food and wine scene. 

New Food Short Story: This year, I wrote a new, food-related short story, called Feast For A Killer.  What would you do if an assassin showed up at your home while you were cooking?  The assassin is there to kill your husband, the man you love. Can your food save the day?  I hope you enjoy this story and would like your feedback.

For more food-related reviews and highlights, you can check my blog posts for the past year. Obviously I could not include everything that I enjoyed in this summary post.

What were some of your favorite food-related items this year?

Sunday Sips & Nibbles

I am back with a special Sunday edition of my regular Thursday Sips & Nibbles feature, where I mention some interesting wine and food items that I have encountered recently. I am catching up on some things since I was away, and did not want to wait until this Thursday.
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1) Beginning September 25, BiNA alimentari, BiNA osteria’s adjacent gourmet food shop, hosts a series of seasonal cooking classes and workshops. Every Saturday afternoon, expert staff members lead participants through an afternoon of culinary and potable learning and fun. Class schedule and themes include:

Craft Beers (September 25)
Scotches (October 2)
Cigars (October 9)
Got the Blues? Blue Cheeses (October 16)
Sangioveses (October 23)
Nebbiolos (November 6)
Holiday Pies (November 13)
Turkey Day Reds with Italian Gravies (November 20)
Ports (December 4)
Gingerbread Cookies (December 11)
Sparkling Wines (December 18)

The classes are held Saturdays, beginning September 25, from 2pm-3pm. The Cost is $18 per person.

RESERVATIONS: Recommended. Please call 617-357-0888.

2) In addition to stuffing dark chocolate truffles with lemon cream and coconut rum filling this summer, Lee Napoli of Chocolee Chocolates, has been creating “lessons plans” for her soon-to-debut Saturday morning chocolate classes.

Beginning Saturday, October 2, and continuing indefinitely, Lee will conduct limited-size classes for adults and children over 12 in the spacious, commercial kitchen adjacent to her 23 Dartmouth Street shop in Boston ‘s South End.

Classes cost $80 per person for three hours of hands-on instruction (10 AM til 1 PM) in the art of bark, truffles, beignets and more. Each student goes home with one pound of artisinal candy (retail value $48) they can boast was made with their own hands.

Those wishing to sign on for the fall chocolate-making classes should call the shop during regular business hours at 617-236-0606.

I love Lee's chocolates, especially her salted caramels, and these classes certainly sound like lots of fun.

3) Beginning October 1st, Chef Anthony Caturano of Prezza, one of my favorite restaurants, will start dishing out new autumn favorites to capture the tastes of the season.

Chef Caturano’s seasonal menu combines classic hearty Italian home cooking with the bountiful flavors of fall. Newcomers to Prezza’s menu include the following: Mushroom Risotto and fontina cheese ($15); Seared Sea Scallops, diced potato, lobster and hazelnut cream ($15); Roasted Black Figs stuffed with gorgonzola and wrapped in prosciutto with aged balsamic ($15); Bibb Lettuce, local apples, blue cheese and walnut vinaigrette ($12); Pumpkin Ravioli, lobster, brown butter, sage and marscapone (appetizer, $15; entrée, $28); Pear Ravioli with pecorino cheese and butter (appetizer, $15; entrée, $28); Panko Crusted Cod, spaghetti squash and hazelnut cream ($26); Crispy Duck, risotto cake, braised kale and cider glaze ($32); Wood Grilled Venison, sweet potato, braised greens and glazed bacon ($34); and, Bone in Tenderloin, crispy Yukon potatoes, creamed spinach ($48).

Says Chef Caturano, “Fall is my favorite time of the year. It gives you a chance to experience rich, robust flavors in their prime. During the fall season, I try and incorporate different types of game and ingredients that create a truly unique culinary experience.”

Prezza is open seven nights a week and begins serving dinner at 5:30pm. For reservations, please call: 617-227-1577.

2013: Favorite Restaurants

What were some of my favorite restaurants of the past year?

Let me continue the lists of my best recommendations and favorites of 2013. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15, Top Wines Over $50, Favorite Wine Related Items and Favorite Spirits and Drink Related Items. Now, I want to concentrate on my Favorite Restaurants of the past year.

This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find Favorites from outside Massachusetts as I traveled some this past year.

There is also a section later in this post called Consistent Favorites, and it includes a list of a number of local restaurants which have been my favorites for subsequent years. Restaurants which are consistently good certainly deserve recognition, and I have tried to note some of those places to which I return again and again. I hope you enjoy all of my recommendations.

Top Restaurant Experience: Though I have had some excellent dining experiences in the Boston area this past year, my top dining experience was in Los Angeles, at N/Naka, a kaiseki inspired Japanese restaurant. A superb presentation, killer flavors, exquisite service, and an excellent Sake/wine list. In addition, my dining companions, including Adam of Wine Zag, helped to make it a great experience. I couldn't complain about a single thing at this restaurant and it receives my highest recommendation. And Adam is a great dining companion, in all cities across the U.S.

Favorite Outside Dining Experience: No, it wasn't some patio experience. Instead, it was on a beach in Provincetown, a delicious, evening Clam Bake. From, the tasty clam chowder to the steamed lobsters, the food was very good and the setting was so New England. We ate before a small fire pit, and there were even coyotes that wandered by to check out what was going on. The event was put on by Ptown Parties and if you visit Provincetown, you could hire them to do a clambake for you.

Favorite Restaurant Comeback: Prezza, in the North End, is one of my favorite high-end Italian spots but in July 2012, they suffered a significant kitchen fire. They didn't reopen until January 2013, due to extensive renovations, but I am pleased to say that their quality hasn't diminished in the least. Chef/Owner Anthony Caturano is still creating some of the best Italian cuisine in the city and Prezza continues to receive my highest recommendation.

Favorite Seafood Restaurant: Boston should have more top notch seafood restaurants than it does, but my favorite is Island Creek Oyster Bar, located in Kenmore Square. Fresh seafood, plenty of oysters, a nice wine list, and a fun ambiance all make for a very good restaurant experience. If family or friends are coming from out of town, seeking seafood, then you should send them here.

Favorite Italian Restaurant, Somerville: For the last few years, my Favorite has been Posto though they have seen a number of significant changes this year, from a new Executive Chef to an inaugural Director of Operations. Fortunately, those changes have not diminished the quality of the food at all.  It remains an excellent destination in Somerville, a casual Italian restaurant with delicious pasta, pizza and appetizers.

Favorite Spanish Restaurant: Another repeat winner, Chef Deborah Hansen of Taberna de Haro in Brookline continues to share her for passion for Spanish cuisine and wines. The restaurant also has the largest Sherry selection in the city. This year, I attended two fun events there, including tastings with Bodegas Beronia and Gonzalez Byass, accompanied by Chef Hansen's delicious tapas.Now that the restaurant has essentially doubled in size, there is even more reason to check it out, and sample fine Spanish cuisine.

Favorite New Cafe/Bakery: Chef Lee Napoli, the owner of Chocolee Chocolates, opened the Bread+Butter Cafe & Bakery in the North End. Rather than offer Italian baked goods, she makes a variety of items, many French inspired, and much of it is very compelling, from light and buttery croissants to the sublime Queen's Pastry. This cafe adds some diversity to the North End neighborhood, and you should check out Chef Napoli's pastry expertise.

Favorite New Chinatown Restaurant: It isn't traditional Chinese cuisine. In fact, it is more a fusion of pan Asian cuisine with some American influences, which could end up as a travesty, but Shojo (and more Shojo), makes it work. With approachable and delicious cuisine, it can be a gateway restaurant for people who are wary of eating more traditional Chinese cuisine in Chinatown. Even their fried pickles are tasty! Go for lunch or dinner, and I bet you enjoy the food as well.

Favorite Bar/Restaurant: I really need to visit jm Curley more often. Up front, it appears to be simply a bar and if that was all it was, that would still be cool. However, they also have a hidden dining room in the back, their secret steakhouse. Many have raved about this place, and my initial experience showed me the reasons for their raves. The simple food was very well down, and indicative of the potential of the rest of their menu. Go to jm Curley to have a drink, and then stay for lunch or dinner.

Favorite Meat Dish: The Venison Loin at Prezza. A large hunk of perfectly cooked and flavorful venison, accompanied by amarone risotto. As good as any cut of beef.

Favorite Poultry Dish: The Slow-Roasted Pheasant Breast & Confit Leg at Craigie on Main was amazing. Moist, tender meat and crispy skin made this a sublime dish which will remain in my memory for a very long time.

Favorite New Suburban Ethnic Restaurant: Located in Malden, the new Oya Cuban Cafe is owned and operated by a Cuban chef, and they are open for lunch and dinner. Most everything is made from scratch which is compelling. I've dined there a few times, and the food has gotten better each time I have been there. And their bread pudding dessert is highly recommended.

Favorite Suburban Casual Burger Joint: At the Burlington Mall, Bobby's Burger Palace will satisfy your burger craving. With about ten different burgers, crispy fries (as well as sweet potato fries), and creamy milkshakes, you have all you need for a casual and comfortable burger meal. Prices are reasonable too. When I have a burger craving, this is one of my main go to spots.

Favorite New Suburban Breakfast Restaurant: I love a good breakfast, and the new Iron Town Diner in Saugus satisfies that desire. Hearty plates of food, reasonable prices, and lots of variety make for an excellent experience. Egg dishes, omelets, waffles, French toast, pancakes and more. And the pancakes are light and fluffy, some of the best around. Breakfast is available all day too, though they do make good lunch options as well.

Favorite New Suburban Thai Restaurant: Wakefield already has three Thai restaurants so did they really need a fourth? Well, the new Phu Ket makes an impressive debut with plenty of exciting and delicious dishes, all at reasonable prices. Dishes from Spicy Lobster Soup to Saigon Dices, are bursting with complex flavors and elevate this Thai restaurant over the others in the Wakefield area. If you love Thai, then you must check out this newcomer.

Favorite New Suburban Healthy Restaurant: Not all chain restaurants are the same, and the new Seasons 52, in Burlington, is part of a chain which impresses. None of their dishes have more than 475 calories, and the restaurant doesn't use any butter. However, the dishes don't lack for flavor, and the menu is seasonal as well. In addition, the wine list has plenty of diversity. Open for lunch and dinner, it is a great place for a fine meal which won't make you feel guilty. I need to return soon to check out the new winter menu.

Favorite Provincetown Breakfast Restaurant: A small, casual spot, Cafe Heaven stole my heart and stomach with their Corn Bread French Toast. Moist cornbread, not too thick, with a nice, eggy batter. The rest of their menu is good too, from their homemade English muffins to their linguica. After breakfast here though, you really should stop by the Portuguese Bakery for a warm Malassada (kind of like a Portuguese donut/fried dough).

Favorite Provincetown Restaurant, High End: With a vodka list of over 260 selections, The Mews Restaurant & Cafe will surprise you. The chef has been there for 24 years, but the menu is not stodgy or old fashioned. The menu is diverse, with some dishes containing an Asian flair, and you'll find everything from Lobster Dumplings to Venison Carpaccio. If you want to splurge while vacationing in Provincetown, make reservations here.

Favorite Provincetown Restaurant, Casual: Gourmet hot dogs and lobster rolls can be found at Lucky Dog Ptown, a small, casual spot that will impress with its flavors. The hot dogs are made from their own recipe, and the Bacon & Blue Dog was excellent, elevating the simple hot dog to a gourmet level. A simple concept that has been executed well.

Favorite New Hampshire Diner: Based on a friend's recommendation, I checked out the Red Arrow Diner in Manchester one afternoon. With a diverse and inexpensive menu, there is plenty to interest you from breakfast to dinner. The Monte Cristo sandwich, with homemade potato chips, hit the spot, and it was one of the best versions of that sandwich I have tasted in some time. Also try their homemade pies.

Favorite Portland, Oregon Breakfast Spot: Making everything from scratch, including grating their own hashbrowns, Sugar Mamas' Cafe offers a fresh and flavorful breakfast. It is a casual spot, with excellent prices, and the big star is their fresh cinnamon rolls, only made on Fridays. It is worth visiting the restaurant just for those cinnamon rolls, though I recommend having breakfast there as well. When I return to Portland, this will be a must stop for me again.

Favorite Portland, Oregon Sushi Restaurant: Sake crawling through Portland with my friend Gordon, we stopped at Masu, which impressed me with their fresh sushi. As they also have a nice Sake list, with about 25 choices, that makes the restaurant even more attractive to me. Give me more of that sea urchin!

Favorite Oregon Diner: Part of a West Coast chain, the Black Bear Diner in Medford, Oregon, provides hearty comfort food at a good price. From tender chicken fried steak, smothered in gravy, to a tasty burger, you'll find something to enjoy. And their homemade cream pies are both large and delicious. For a casual, cheap and good meal, stop by one of these diners rather than a fast food burger joint.

Favorite Los Angeles, California Restaurants: I've already mentioned N/Naka as my top restaurant experience this year, but I need to give kudos as well to Night+Market (Thai street food) and Jose Andre's The Bazaar (Spanish cuisine). Both were small plate places where we ordered a ton of dishes, sampling a fair share of menu items. Again, my dining companions helped to make these even better experiences.

Favorite Montreal, Quebec Chinese Restaurants: While in Montreal, we stayed next to Chinatown so it was natural we dined there at least a couple times. Both Keung Kee Restaurant and Qing Hua Dumplings pleased my palate, delivering good food and inexpensive prices. Keung Kee is almost hidden on a second floor, but it is worth seeking out. And Qing Hua, with its assortment of soup dumplings, is another strong recommendation.

Favorite New Restaurant Idea: Though the Boston restaurant industry is very dog friendly, the poor cat gets short shrift. However, an enterprising entrepreneur wants to bring the Japanese concept of the Cat Cafe to Boston. This is basically a cafe that has numerous cats, which you can pet and play with while you sip your coffee and tea. If you can't own a pet, and love cats, this would be a cool place to spend some relaxation time. Let's hope it becomes a reality.

Consistent Favorites
These are all spots that have been my favorites for multiple years, and are worthy of recognition and recommendation.

Favorite Boston High-End Restaurant: L'Espalier 

Favorite Suburban Brunch, Traditional: AKA Bistro in Lincoln.

Favorite Cambridge Brunch, Traditional: Tupelo in Inman Square, Cambridge

Favorite Boston Brunch, Non-Traditional Fare: Myers & Chang in the South End

Favorite Suburban Restaurant: AKA Bistro in Lincoln

Favorite Boston Japanese Restaurant: Oishii in the South End

Favorite Somerville Restaurant: Bergamot 

Favorite Underappreciated Restaurant: T.W. Food in Cambridge

Favorite North End Restaurant, High End: Prezza

Favorite North End Restaurant, Old School: Lucia Ristorante

Favorite North End Restaurant, Fusion: Taranta.

Favorite Non-North End Italian Restaurants: Erbaluce and Coppa

Favorite Suburban Restaurant, Italian: Bistro 5 in Medford

Favorite Italian Restaurant, Somerville: Posto.

Favorite North Shore Fried Seafood: Clam Box in Ipswich

Favorite Mexican Restaurant: The Painted Burro in Somerville

What were some of your favorite restaurants this year?

ADDENDUM: I do need to give kudos to another excellent dinner I experienced this past year, which I unintentionally omitted from this list as I hadn't written about it on my blog. Ever summer, Troquet holds a special wine cellar clearance, selling off some old and intriguing wines at dirt cheap prices. It is certainly one of the vinous highlights of the summer. And this year, I dined there once again with a collection of fine friends, including Adam, Dale, David, Rob, Laura, and Marco. We enjoyed some stellar wines, including a superb Pinot Meunier, which Adam wrote about on Wine Zag. Besides the great wines, the food was stellar as well. Check out Troquet any time, but also look forward to next summer's cellar clearance.