I recently posted about the St. Germain cocktail that I took to a summer party and which was a big hit. I was a pleasant surprise to read today's Boston Globe and found an article about St. Germain, "A sweet summer pick? St-Germain is the one."
The article gives some descriptive background on the liquer and then provides a list of local restaurants/bars that serve St. Germain, including listing some of the cocktails. Maybe you want to try a Hit of Sunshine that combines St. Germain, raspberry puree and champagne. Or a San Germargarita with Patron silver tequila, fresh lime juice and agave nectar. There are plenty of options so I recommend that you check out the Globe article.
What is your favorite St. Germain cocktail?
Showing posts sorted by relevance for query germain. Sort by date Show all posts
Showing posts sorted by relevance for query germain. Sort by date Show all posts
Thursday, July 3, 2008
Monday, June 30, 2008
St. Germain
Over the weekend, I attended an annual summer party in Ipswich. Each year, we try to bring some unique cocktail, something different that we think everyone will enjoy. This year, we brought a large jug of St. Germain Cocktail.
I first tried the St. Germain at a wine tasting in Saugus. I found it to be an intriguing liquer and I very much enjoyed the refreshing St. Germain cocktail. I thought it would make an excellent summer drink.
It is a simple cocktail to create. Just combine the following, mix well and add a twist of lemon:
1 1/2 parts St. Germain liquer
2 parts Sparkling wine or Dry white wine (we used a Spanish Cava)
2 parts Club Soda or Soda Water
This cocktail was a big hit at the party and they drank the jug dry. They loved its crisp and exotic taste. Plus, they thought it was a refreshing drink, with just a touch of sweetness. Even a few who hesitated at first to even try it, enjoyed it once they tasted it. We probably would have gone through a second jug if we had brought one.
So, the next time you are attending a summer get together, why not bring some St. Germain cocktail and make a great impression on your friends and family.
I first tried the St. Germain at a wine tasting in Saugus. I found it to be an intriguing liquer and I very much enjoyed the refreshing St. Germain cocktail. I thought it would make an excellent summer drink.
It is a simple cocktail to create. Just combine the following, mix well and add a twist of lemon:
1 1/2 parts St. Germain liquer
2 parts Sparkling wine or Dry white wine (we used a Spanish Cava)
2 parts Club Soda or Soda Water
This cocktail was a big hit at the party and they drank the jug dry. They loved its crisp and exotic taste. Plus, they thought it was a refreshing drink, with just a touch of sweetness. Even a few who hesitated at first to even try it, enjoyed it once they tasted it. We probably would have gone through a second jug if we had brought one.
So, the next time you are attending a summer get together, why not bring some St. Germain cocktail and make a great impression on your friends and family.
Thursday, June 19, 2008
Celebrate Bastille Day at The Beehive
Come and celebrate Bastille Day at The Beehive!
Boston will become Paris for only one day this year and in only one location. On July 14, 2008, from 5:00pm-2:00am, The Beehive will celebrate with their Bee-Musette at St. Germain des près. This will be held ration in cooperation with the French Consulate of Boston, The French Library, TV5 Monde and Les Champagne Mumm.
Saint-Germain-des-Prés is an area of the 6th arrondissement of Paris, France, located around the church of the former Abbey of Saint-Germain-des-Prés. Home to a number of famous cafés, such as Les Deux Magots and Café de Flore, the Saint-Germain-des-Prés area was the center of the existentialist movement (associated with Jean-Paul Sartre and Simone de Beauvoir).
This year’s festivities will be a feast of sights, sounds and taste featuring the live and enchanting sounds of Violette de Bartillat performing her repertoire of French standards as well as current French hits and a Special Guest DJ spinning French Pop. Count on burlesque, dancing, drink specials and surprises galore! Regular dinner service will be accented with specials such as:
Vichyssoise ($7)
Saucisse de Toulouse, frites, Toulouse sausages in a mustard sauce, served with frites ($21)
Île flottante, fluffy soft egg-white 'floating' on a sea of custard ($7)
The French Consulate will also be presenting The Beehive with a special plaque honoring the location for their French contribution to the city of Boston. The French Navy will be in attendance and there will be more berets and scarves than you can shake a stick at! This event is free to the public and is based on capacity.
Dinner reservations are highly recommended which will get you a front row seat to all the action. The Beehive’s live Music performance for the evening will be from 8:00 PM to 10:30PM and the DJ will perform from 10:30 PM to 1:30AM. The BEEch, The Beehive’s outdoor patio will be open during the event serving their regular menu and is on a first come first serve basis.
The Beehive
541 Tremont Street
Boston, Ma
Phone: 617-423-0069
Boston will become Paris for only one day this year and in only one location. On July 14, 2008, from 5:00pm-2:00am, The Beehive will celebrate with their Bee-Musette at St. Germain des près. This will be held ration in cooperation with the French Consulate of Boston, The French Library, TV5 Monde and Les Champagne Mumm.
Saint-Germain-des-Prés is an area of the 6th arrondissement of Paris, France, located around the church of the former Abbey of Saint-Germain-des-Prés. Home to a number of famous cafés, such as Les Deux Magots and Café de Flore, the Saint-Germain-des-Prés area was the center of the existentialist movement (associated with Jean-Paul Sartre and Simone de Beauvoir).
This year’s festivities will be a feast of sights, sounds and taste featuring the live and enchanting sounds of Violette de Bartillat performing her repertoire of French standards as well as current French hits and a Special Guest DJ spinning French Pop. Count on burlesque, dancing, drink specials and surprises galore! Regular dinner service will be accented with specials such as:
Vichyssoise ($7)
Saucisse de Toulouse, frites, Toulouse sausages in a mustard sauce, served with frites ($21)
Île flottante, fluffy soft egg-white 'floating' on a sea of custard ($7)
The French Consulate will also be presenting The Beehive with a special plaque honoring the location for their French contribution to the city of Boston. The French Navy will be in attendance and there will be more berets and scarves than you can shake a stick at! This event is free to the public and is based on capacity.
Dinner reservations are highly recommended which will get you a front row seat to all the action. The Beehive’s live Music performance for the evening will be from 8:00 PM to 10:30PM and the DJ will perform from 10:30 PM to 1:30AM. The BEEch, The Beehive’s outdoor patio will be open during the event serving their regular menu and is on a first come first serve basis.
The Beehive
541 Tremont Street
Boston, Ma
Phone: 617-423-0069
Sunday, February 17, 2008
OurGlass Grand Tasting: A Review
OurGlass Wine Co. held a Winter Grand Tasting yesterday with over 50 wines and some beers as well. They showcased some of their best wines of 2007. I led a group of 35+ members of the North Shore Winers to this tasting. It was certainly a popular event and there were plenty of good value wines present.
One of the most popular items was actually not even a wine. It was St. Germain ($36), a liquer made from elderflowers that are handpicked in the French Alps. Each bottle is individually numbered, including the vintage year. I think the store sold out of all their St. Germain. You can drink this liquer straight or mix it in a cocktail.
I first tasted it straight. It had a clean taste, with exotic fruit flavors that were too elusive to pinpoint. It was both familiar and unique. It is sweet but not cloyingly so. An intriguing and very good flavor. It would be a nice drink with dessert. I also had the St. Germain cocktail, which was made with St. Germain, Sparkling Wine and Soda Water. They used an Italian Prosecco but any Sparkling Wine would do, from Champagne to a Cava. The sweetness largely vanished. It became a mild, refreshing drink with citrus notes as well as some more exotic fruits. Definitely would be an excellent summer drink. You can find even more cocktail recipes on their website.
I was also impressed with the 2006 Domaine Jean Bousquet Malbec ($11.99) from Tupugunto Valley in the Mendoza region of Argentina. Jean Bousquet is a Frenchman who moved to Argentina where he decided to start his own winery. His wines are organic. This Malbec is grown at an altitude of about 1200 meters and has an alcohol content of 13.8%.
This was a dark colored wine that bursted with flavor, lots of spice and dark berries. It is certainly a more muscular wine, an inexpensive powerhouse yet with intriguing complexity for a wine of this price point. It had a decently long finish and certainly made itself noticed. An excellent value wine and one I definitely recommend.
Another standout wine was actually a mistake. Adonna Imports was supposed to present the 2005 Mandino Cane Dolceacqua "Arcagna" ($25.99) but a case of the "Vigneto Morghe" was sent instead. The Vigneto Morghe is a higher quality wine. This wine comes from the Rossese di Dolceacqua DOC in Liguria. The winemaker, Mandino Cane, is in his 70s and his vineyards are located on a mountain. The wine is all organic and is made from the Rossese grape which generally makes savory, woodsy red wines. It has an alcohol content of 13.5%. The Superiore must be aged for at least one year.
This was a very light colored wine and had very subtle tastes of cherry, strawberry and raspberry. There was a hint of spice as well, blended well with the fruit flavors. There was even a floral hint too. It was certainly smooth and easy drinking but benefited from pondering over its intriguing complexity. An Old World style wine that would pair well with food, though nothing too overpowering as it is a more delicate red wine. I made sure to buy a few bottles and would recommend you buy some too if you can find it.
Overall, this was another excellent tasting at OurGlass. You definitely should attend their next Grand Tasting as well as drop by anytime to check out their wines.
OurGlass Wine Co.
124 Broadway (Rt.1 N)
Saugus, MA
Phone: 781-941-8068
One of the most popular items was actually not even a wine. It was St. Germain ($36), a liquer made from elderflowers that are handpicked in the French Alps. Each bottle is individually numbered, including the vintage year. I think the store sold out of all their St. Germain. You can drink this liquer straight or mix it in a cocktail.
I first tasted it straight. It had a clean taste, with exotic fruit flavors that were too elusive to pinpoint. It was both familiar and unique. It is sweet but not cloyingly so. An intriguing and very good flavor. It would be a nice drink with dessert. I also had the St. Germain cocktail, which was made with St. Germain, Sparkling Wine and Soda Water. They used an Italian Prosecco but any Sparkling Wine would do, from Champagne to a Cava. The sweetness largely vanished. It became a mild, refreshing drink with citrus notes as well as some more exotic fruits. Definitely would be an excellent summer drink. You can find even more cocktail recipes on their website.
I was also impressed with the 2006 Domaine Jean Bousquet Malbec ($11.99) from Tupugunto Valley in the Mendoza region of Argentina. Jean Bousquet is a Frenchman who moved to Argentina where he decided to start his own winery. His wines are organic. This Malbec is grown at an altitude of about 1200 meters and has an alcohol content of 13.8%.
This was a dark colored wine that bursted with flavor, lots of spice and dark berries. It is certainly a more muscular wine, an inexpensive powerhouse yet with intriguing complexity for a wine of this price point. It had a decently long finish and certainly made itself noticed. An excellent value wine and one I definitely recommend.
Another standout wine was actually a mistake. Adonna Imports was supposed to present the 2005 Mandino Cane Dolceacqua "Arcagna" ($25.99) but a case of the "Vigneto Morghe" was sent instead. The Vigneto Morghe is a higher quality wine. This wine comes from the Rossese di Dolceacqua DOC in Liguria. The winemaker, Mandino Cane, is in his 70s and his vineyards are located on a mountain. The wine is all organic and is made from the Rossese grape which generally makes savory, woodsy red wines. It has an alcohol content of 13.5%. The Superiore must be aged for at least one year.
This was a very light colored wine and had very subtle tastes of cherry, strawberry and raspberry. There was a hint of spice as well, blended well with the fruit flavors. There was even a floral hint too. It was certainly smooth and easy drinking but benefited from pondering over its intriguing complexity. An Old World style wine that would pair well with food, though nothing too overpowering as it is a more delicate red wine. I made sure to buy a few bottles and would recommend you buy some too if you can find it.
Overall, this was another excellent tasting at OurGlass. You definitely should attend their next Grand Tasting as well as drop by anytime to check out their wines.
OurGlass Wine Co.
124 Broadway (Rt.1 N)
Saugus, MA
Phone: 781-941-8068
Monday, June 1, 2009
Myers & Chang: First Time Lunch
This past Memorial Day, we had very nice weather and I spent time in Cambridge and Boston, including Harvard Square and Newbury Street. My big decision of the day was where to eat lunch. I decided to drive to the South End, knowing there were plenty of options there. But my thoughts soon drifted to Myers & Chang.I had not been there yet but had heard many positive reviews. Plus, I followed the restaurant on Twitter and the food they discussed sounded enticing. The restaurant is owned by Joanne Chang and Christopher Myers, wife and husband, both with extensive restaurant/food experience. Joanne also owns Flour Bakery, one of my favorite Boston bakeries.
They say about Myers & Chang: "We are inspired by Taiwanese soul food and Southeast Asian street food, all done with a great deal of care. It is a personal, sometimes loose interpretation, to be sure, but our criteria are simple: everything we make must be fresh, delicious, and addictive. We are passionate about sharing our love of this food with you."
After my initial visit, which went very well, I returned again yesterday afternoon for lunch, to try some more dishes. That second visit was as pleasing as the first time. There will certainly be a third visit, and a fourth, fifth, etc.
It is a medium-sized restaurant with a somewhat eclectic style. It seems a bit retro, almost like a 1950s diner, yet it also has a tasteful Asian decor. There are a number of mirrors on the walls bearing writing, from a haiku wall to lists of some of their cocktails. It is a casual and fun place, a fitting spot for the South End. You can sit at a table or along the bar where you can watch them cook your meal.
It is a medium-sized restaurant with a somewhat eclectic style. It seems a bit retro, almost like a 1950s diner, yet it also has a tasteful Asian decor. There are a number of mirrors on the walls bearing writing, from a haiku wall to lists of some of their cocktails. It is a casual and fun place, a fitting spot for the South End. You can sit at a table or along the bar where you can watch them cook your meal.
They have a full bar, including some creative cocktails and Sake. I found plenty of choices that interested me so it was difficult to decide what to drink. Their House Cocktails generally all cost $9 each, which is reasonable considering usual Boston cocktail prices. I tried the Shanghai Sake Sangria, which is made with Sake, wine, exotic fruits & juice. They had two flavors available and I chose the Passion Fruit. It was very good, not too sweet (actually fairly tart), and the fruit flavors were very prominent. I also tried the Lotus Blossom (St. Germain, sparkling chenin blanc, and soda water). This is essentially a St. Germain cocktail and was good, refreshing with the intriguing flavors of St. Germain.If you don't want alcohol, I would recommend their Housemade Sodas ($5 each) in exotic flavors like lychee-vanilla, aloe-yuzu, cherry-ginger, and mint lime rickey. I had both the lychee-vanilla and cherry-ginger. They come in a large glass, with plenty of ice and a bendy straw. They are only mildly sweet, unlike most commercial sodas, making them very refeshing. The lychee-vanilla had a rich vanilla flavor with hints of the more exotic lychee. The cherry-ginger had a prominent ginger flavor with an underlying cherry taste. I really enjoyed these sodas and they will especially be good during the summer.
I should also note that they give you a carafe of ice water when they deliver your menus. With so many restaurants omitting water, unless you request it, I think this is a nice touch.
The lunch menu consists of Favorites (more like appetizers), Salads, Banh Mi Sandwiches and Wok Dishes. Prices range from $5-$15. The dishes derive from many different Asian cuisines, from Thai to Indonesian. There is a nice diversity of choices, which should appeal to many different tastes.I have tasted several of the different Favorites. The Crispy Spring Rolls ($5) consist of two rolls filled with garlic chives, bamboo and shiitake mushrooms. A nice crunchy shell contained plenty of very fresh veggies. If you enjoy spring rolls, then you really will love these.
Mama Chang's Pork Dumplings ($11) are made to order rather than most places which simply cook pre-made, frozen dumplings. You get five dumplings, with one side that has been pan fried. They were delicious, filled with plenty of meat and veggies, and the dumplings had an excellent texture. Definitely some of the best dumplings I have had though I think they might be a tad pricey as each individual dumpling costs $2.20. Most other restaurants sell an order of dumplings for only $5-$7. I understand the Chang dumplings are home-made but I would be happier if they were a couple dollars cheaper.
The Pork Belly Buns ($9) are two steamed buns containing braised pork, lettuce, pickles and hoison sauce. They were accompanied by an Asian slaw and shrimp crackers. The sandwiches were delicious, with a very soft bun and flavorful pork with a touch of sweetness. The shrimp crackers look like thin, circular pieces of styrofoam but have a mild shrimp flavor with some spice. I liked them and they actually would be great for dipping in spicy sauce.
The bowl of Wok-Roasted Mussels ($15) comes with lemongrass and several pieces of grilled garlic toast. There were plenty of small, tender mussels in a very savory and tasty broth, which was good for dipping the bread. The bread was crispy and cooked just right. Another very good choice.
The Tea-Smoked Pork Spare Ribs ($14) were exceptionally tender, the meat easily falling off the small bones. There was plenty of flavorful meat rather than lots of fat and bone. The glaze was delicious, mostly sweet and smoky with a touch of spice. Another excellent selection though I do fell this dish might be a tad pricey for the quantity you get, though they are high quality ribs.
As for the Salads, I really enjoyed the Tiger's Tears Salad ($12). Also known as bang bang & olufsen beef, the salad has greens, various raw peppers, grilled skirt steak, thai basil, lime, and khao koor (roasted rice powder). It has a spicy sauce atop it which you might at first take as a mild vinaigrette until you feel the intense heat in your mouth. The steak was tender, the peppers fresh and crisp, and the khao koor added an interesting crunchiness to the dish. This was an impressive salad with fine textures and flavors, and I really liked the spicy heat.
From the Wok, the Nasi Goreng, Indonesian for "fried rice," ($14) is made with pork, shrimp, pineapple, and a farm egg. A delectable fried rice with lots of rich flavors, plenty of shrimp and a melange of intriguing textures. All of the flavors worked well in a harmonious mix. I highly recommend this dish.
Service was excellent on both visits. The servers were personable, accomodating and knowledgeable. The food is fresh, delicious, and well spiced. Plus, the cocktails and drinks really appeal to me. My only criticism is that I think some of their prices are a tad high for the quantity you receive on some of the dishes. I have no complaints about the quality of their food and do recommend you check out this restaurant.
Service was excellent on both visits. The servers were personable, accomodating and knowledgeable. The food is fresh, delicious, and well spiced. Plus, the cocktails and drinks really appeal to me. My only criticism is that I think some of their prices are a tad high for the quantity you receive on some of the dishes. I have no complaints about the quality of their food and do recommend you check out this restaurant.
I will be sure to return for dinner some night. There are plenty of items on their dinner menu which really appeal to me, such as the Sweet Potato Fritters and Local Corn & Coconut Soup.
Myers & Chang
1145 Washington St (South End)
Boston MA
Phone: 617-542-5200
Saturday, October 24, 2009
The Lupec Boston Tiki Bash
On November 14, the Boston chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) will transform the Villa Victoria Center for the Arts into a 1950's-themed Tiki party featuring retro-libations, live entertainment, dancing, delicious canapés, and prize raffle. This is LUPEC Boston's third annual fall fundraising event, created to benefit On The Rise, a Cambridge-based non-profit that supports the initiative and strength of women living in crisis or homelessness.Tickets are $35 in advance/ $45 at the door. Tickets can be purchased at Grand in Somerville, Toro in the South End, Drink in Fort Point, Trina’s Starlite Lounge in Somerville, Buckaroo’s Mercantile in Cambridge, or online at www.thebostonshaker.com.
“With out-there names and kitschy vessels, Tiki drinks are apt to inspire a giggle among cocktail neophytes,” said LUPEC Boston President Misty Kalkofen. “In their original incarnation, these were palatable drinks built upon rum, fresh juices and exotic syrups. They inspired a cocktail craze that lasted longer than any other in history, a flavor-packed counterpoint in the era of vodkatinis and the ‘Man in the Gray Flannel Suit’. With our fundraiser we hope to invoke a bit of that whimsy – and turn modern drinkers back on to Tiki.”
This event will pay tribute to the 1950’s theme with of-the-era cocktails, Tiki cocktail demonstrations by some of Boston’s best bartenders, and live entertainment including acts by Thru the Keyhole Burlesque, Boston-based ukulele sensation Uke Springsteen, and more. DJ Brother Cleve, a Boston institution, will spin ‘50s-era music throughout the evening between sets.
Light cocktail party fare will be provided for the evening by some of the city’s most highly regarded culinary talent, including Mike Smith from Toro, Greg Reeves from Green Street, Island Creek Oysters will be on hand shucking their acclaimed “Duxbury Pearls” and The Boston Derby Dames will skate around with sweets provided by Taza Chocolate.
A prize raffle will feature gift baskets from St-Germain and Brix, a one-of-a-kind handmade handbag from Nani designs, gift certificates donated from Toro, Trina’s Starlite Lounge, The Franklin Café, Fresh Hair Salon, Vee Vee, and more.
The event will take place at the Villa Victoria Center for the Arts (85 W. Newton St., South End, Boston), with generous support from sponsors St-Germain and Sazerac Spirits Co, among others.
Thursday, June 10, 2010
Ashmont Grill: Summer Patio Dining
Ashmont's Grill's backyard patio is now open and you'll find it shady by day and it twinkles by night, with subtle strung lighting, now augmented by spot-lit trees. Its private nature is conducive to an alfresco romantic dinner.
June dinner specials are likely to include:
* Local fish like striped bass and yellowfin tuna
* Local greens like green garlic, kale and spinach
* Local strawberries – in a sauces, shortcakes, mojitos
What romantic evening isn’t enhanced by a summer drink? Try such gem as:
* Fleur de Lys: St-Germain added to the classic daiquiri
* Saint Ashmont: St-Germain, Grey Goose, ruby red grapefruit juice
* White Peach or Red Pear Sangria by the pitcher
* Rose’ of Pinot Noir by the bottle
Ashmont Grill's pastry chef Clare Garland has launched a dessert feature called Sundae of the Month. Ice cream flavors and toppings vary, but the base is a fudgy constant: a gigantic, retro brownie. For June, it’s Rocky Road Sundae: Coffee ice cream with hot fudge sauce, homemade marshmallow “fluff” and chopped hazelnuts over a brownie ($8).
Garland also offers a weekly Baker’s Whim, a selection of three mini-desserts on one plate. This week features Malted Milk Ball Ice Cream Truffles, Caramel Pot de Crème and Almond Biscotti ($8).
Garland’s old fashioned fruit cobblers are always in tune with the local farmer’s market, and during June she’s excited about her Blackberry-Nectarine Cobbler ($8). If citrus appeals, her Frozen Key Lime Pie is back for summer ($8).
June dinner specials are likely to include:
* Local fish like striped bass and yellowfin tuna
* Local greens like green garlic, kale and spinach
* Local strawberries – in a sauces, shortcakes, mojitos
What romantic evening isn’t enhanced by a summer drink? Try such gem as:
* Fleur de Lys: St-Germain added to the classic daiquiri
* Saint Ashmont: St-Germain, Grey Goose, ruby red grapefruit juice
* White Peach or Red Pear Sangria by the pitcher
* Rose’ of Pinot Noir by the bottle
Ashmont Grill's pastry chef Clare Garland has launched a dessert feature called Sundae of the Month. Ice cream flavors and toppings vary, but the base is a fudgy constant: a gigantic, retro brownie. For June, it’s Rocky Road Sundae: Coffee ice cream with hot fudge sauce, homemade marshmallow “fluff” and chopped hazelnuts over a brownie ($8).
Garland also offers a weekly Baker’s Whim, a selection of three mini-desserts on one plate. This week features Malted Milk Ball Ice Cream Truffles, Caramel Pot de Crème and Almond Biscotti ($8).
Garland’s old fashioned fruit cobblers are always in tune with the local farmer’s market, and during June she’s excited about her Blackberry-Nectarine Cobbler ($8). If citrus appeals, her Frozen Key Lime Pie is back for summer ($8).
Thursday, March 7, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for St. Patrick's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Davio’s Northern Italian Steakhouse is highlighting two themed cocktails for St. Patrick’s Day. The Pot o Gold served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The Irish Flower served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th.
2) Forcella Boston, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “The Maxwell.” Created and named after bartender and manager Max Tripp, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day.
3) Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing Leprechaun Prosecco mixed with Midori. A traditional Jameson’s Whiskey Sour made with lemon and egg whites is also available. Coffee lovers can order an Irish Iced Coffee with Jameson and Bailey’s. Lastly, a Shamrock Shaker comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy Corned Beef & Cabbage with a glass of Guinness to complete your meal. The special is available only on Sunday, March 17th for $22.
4) Enjoy a weekend of St. Patrick’s Day festivities at City Tap House. From March 15-17, City Tap will be festively decorated with the green-laced Hero95 beers ($8 for 14oz; $11 for 20oz) flowing alongside green Jell-O shots ($5), an Irish espresso martini ($13) and the Irish whiskey mule ($13). For some twists on traditional Irish fare, there is homemade corned beef hash benedict with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and fish and chips, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm.
5) From March 14-17, Joe’s on Newbury will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by Brother Seamus on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the Luck of the Irish with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and Pot of Gold with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: Guinness beef stew with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as corned beef and cabbage, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the Grasshopper Ice Cream Pie, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13).
******************************************************
1) Davio’s Northern Italian Steakhouse is highlighting two themed cocktails for St. Patrick’s Day. The Pot o Gold served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The Irish Flower served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th.
2) Forcella Boston, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “The Maxwell.” Created and named after bartender and manager Max Tripp, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day.
3) Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing Leprechaun Prosecco mixed with Midori. A traditional Jameson’s Whiskey Sour made with lemon and egg whites is also available. Coffee lovers can order an Irish Iced Coffee with Jameson and Bailey’s. Lastly, a Shamrock Shaker comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy Corned Beef & Cabbage with a glass of Guinness to complete your meal. The special is available only on Sunday, March 17th for $22.
4) Enjoy a weekend of St. Patrick’s Day festivities at City Tap House. From March 15-17, City Tap will be festively decorated with the green-laced Hero95 beers ($8 for 14oz; $11 for 20oz) flowing alongside green Jell-O shots ($5), an Irish espresso martini ($13) and the Irish whiskey mule ($13). For some twists on traditional Irish fare, there is homemade corned beef hash benedict with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and fish and chips, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm.
5) From March 14-17, Joe’s on Newbury will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by Brother Seamus on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the Luck of the Irish with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and Pot of Gold with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: Guinness beef stew with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as corned beef and cabbage, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the Grasshopper Ice Cream Pie, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13).
Tuesday, December 30, 2008
2008 In Review: Part 3
It is now time for the final post of my review of 2008. Part 3 concentrate on my wine and alcohol favorites of the past year. This is certainly not a complete list. It is more a sampling of memorable matters I have experienced and posted about over the past year.
Favorite Store for Saké: Only open for a year, Sakaya in New York City is an exceptional store that sells almost only Saké, as well as some Shochu and Plum Wine. The owners, Rick and Hiroko, are both personable and very knowledgeable about Saké. They have a great selection of Saké and I have not been disappointed anything I have bought there yet.
Favorite Italian Wine Store: Also in New York City, Italian Wine Merchants is the place for excellent and hard to find Italian wines. It is a beautiful store where proper wine storage is a cornerstone of their service. They have many interesting classes and their newsletter are very informative.
Favorite New Local Wine Store: Bin Ends, a discount wine store in Braintree, is a must visit for any wine lover. With some of the best wine prices around, their diverse selection and knowledgeable staff, make this a worthwhile trip. They also created Twitter Taste Live, which I previously mentioned as one of the significant wine events of the past year. In these rough economic times, this is the type of store that you should patronize.
Runner Up for Favorite New Local Wine Store: Salem Wine Imports, a boutique wine store in Salem, deserves recognition. It has an excellent selection of wine and Eric, the owner, knows plenty about wine and is personable and friendly.
Favorite Existing Local Wine Store That Is New To Me: Though it has been around for two years, I first visited Wine Sense, a boutique wine store in Andover, this past summer. With a vibrant and passionate owner, Samanta, this store is small but has an intriguing selection of wines. If you want to try wines that are less common, but excellent, then stop by this place.
Favorite Wine Dinner: The Rabbit Ravioli was one of the highlights of the special wine maker dinner at Il Capriccio in Waltham. Christoph Künzli, the wine maker of Le Piane, was present and helped explain the wines that paired with each delicious course. It was an amazing dinner with several amazing wines.
Favorite Wine Maker Tasting: Abe Schoener, wine maker at the Scholium Project, was a fascinating person with some diverse and intriguing wines. He is the Socrates of wine making, on an eternal mission to question the established traditions of wine making. I look forward to his new projects, to taste the next phase of his wines
Favorite Winery I Visited: While touring Long Island, I visited Paumanok Vineyards and it thoroughly impressed me. I tasted numerous delicious wines, including my favorites, their 2007 Paumanok Chenin Blanc and 2005 Petit Verdot Apollo Drive Vineyard Limited Edition. These wines were as good as any wine made elsewhere in the U.S., and definitely show the potential of Long Island wines.
Favorite Wine Magazine: WineS Magazine, first published in October 2007, concentrates on education about wine rather than wine reviews. For those new to wine, or anyone seeking to learn more about wine, this magazine would be extremely beneficial. It is easy to read and understand, and contains many of interesting articles and features. It fulfills a niche that no other wine magazine really addresses.
Runner Up for Favorite Wine Magazine: Decanter, a British wine magazine, has impressed me lately due to its extensive coverage of many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an excellent wine cartoon in every issue.
Favorite Wine Fact: One of my favorite grapes is Pinotage and I finally learned the correct way to pronounce it. I had been pronouncing it incorrectly for years so it was fascinating to learn my error. And it is an error committed by many others too.
Favorite Wine Biography: The Widow Clicquot was a compelling biography and history book about woman who left an indelible stamp on the history of champagne. It is easy to read and you will speed through each chapter, savoring the anecdotes and facts about an impressive woman.
Favorite Alcohol Book: If you want a fascinating and comprehensive look at the history of wine, beer and spirits, then you must read Drink, A Cultural History of Alcohol. This thick book covers alcohol from all over the world, from ancient times to modern. I learned so much from this book, as would any reader. I highly recommend this book.
Favorite Tequila, High-End: For Tequila costing over $100, the Don Julio 1942 Tequila was superb! Super smooth, lots of interesting flavor, and in a cool looking, agave-shaped bottle. I enjoy this tequila better than some others tequilas that cost even more.
Favorite Tequila, Regular: For regular Tequila, including Blancos to Anejos, my favorite new brand is Partida Tequila. Smooth, flavorful and complex, these tequilas are as good, if not better, than the other popular labels out there, such as Patron. They can be found in Massachusetts now so check them out.
Favorite Rum/Cachaca: This was an easy choice. Beija, a Brazilian cachaca or "virgin cane rum," was developed by two Boston entrepreneurs and they created an amazing spirit. With a very distinctive herbal taste, Beija is also very flexible and can be used as a base for a wide variety of cocktails. I even enjoy drinking this straight, on the rocks.
Favorite Liquer: Also with an intriguing herbal taste, St. Germain is versatile liquer that is very sweet on its own but mixes well with other items. The St. Germain Cocktail makes a great summer punch and is very popular with many people I know.
Favorite Vodka: A premium vodka made from rice? Yes, Kissui Vodka is a Japanese vodka made from rice and it is excellent, very smooth and clean. I can easily drink this just on the rocks. It would be a shame to hide this vodka behind any mixer. It is somethin to savor on its own, and is comparable to any other premium vodka on the market.
Favorite Store for Saké: Only open for a year, Sakaya in New York City is an exceptional store that sells almost only Saké, as well as some Shochu and Plum Wine. The owners, Rick and Hiroko, are both personable and very knowledgeable about Saké. They have a great selection of Saké and I have not been disappointed anything I have bought there yet.
Favorite Italian Wine Store: Also in New York City, Italian Wine Merchants is the place for excellent and hard to find Italian wines. It is a beautiful store where proper wine storage is a cornerstone of their service. They have many interesting classes and their newsletter are very informative.
Favorite New Local Wine Store: Bin Ends, a discount wine store in Braintree, is a must visit for any wine lover. With some of the best wine prices around, their diverse selection and knowledgeable staff, make this a worthwhile trip. They also created Twitter Taste Live, which I previously mentioned as one of the significant wine events of the past year. In these rough economic times, this is the type of store that you should patronize.
Runner Up for Favorite New Local Wine Store: Salem Wine Imports, a boutique wine store in Salem, deserves recognition. It has an excellent selection of wine and Eric, the owner, knows plenty about wine and is personable and friendly.
Favorite Existing Local Wine Store That Is New To Me: Though it has been around for two years, I first visited Wine Sense, a boutique wine store in Andover, this past summer. With a vibrant and passionate owner, Samanta, this store is small but has an intriguing selection of wines. If you want to try wines that are less common, but excellent, then stop by this place.
Favorite Wine Dinner: The Rabbit Ravioli was one of the highlights of the special wine maker dinner at Il Capriccio in Waltham. Christoph Künzli, the wine maker of Le Piane, was present and helped explain the wines that paired with each delicious course. It was an amazing dinner with several amazing wines.
Favorite Wine Maker Tasting: Abe Schoener, wine maker at the Scholium Project, was a fascinating person with some diverse and intriguing wines. He is the Socrates of wine making, on an eternal mission to question the established traditions of wine making. I look forward to his new projects, to taste the next phase of his wines
Favorite Winery I Visited: While touring Long Island, I visited Paumanok Vineyards and it thoroughly impressed me. I tasted numerous delicious wines, including my favorites, their 2007 Paumanok Chenin Blanc and 2005 Petit Verdot Apollo Drive Vineyard Limited Edition. These wines were as good as any wine made elsewhere in the U.S., and definitely show the potential of Long Island wines.
Favorite Wine Magazine: WineS Magazine, first published in October 2007, concentrates on education about wine rather than wine reviews. For those new to wine, or anyone seeking to learn more about wine, this magazine would be extremely beneficial. It is easy to read and understand, and contains many of interesting articles and features. It fulfills a niche that no other wine magazine really addresses.
Runner Up for Favorite Wine Magazine: Decanter, a British wine magazine, has impressed me lately due to its extensive coverage of many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an excellent wine cartoon in every issue.
Favorite Wine Fact: One of my favorite grapes is Pinotage and I finally learned the correct way to pronounce it. I had been pronouncing it incorrectly for years so it was fascinating to learn my error. And it is an error committed by many others too.
Favorite Wine Biography: The Widow Clicquot was a compelling biography and history book about woman who left an indelible stamp on the history of champagne. It is easy to read and you will speed through each chapter, savoring the anecdotes and facts about an impressive woman.
Favorite Alcohol Book: If you want a fascinating and comprehensive look at the history of wine, beer and spirits, then you must read Drink, A Cultural History of Alcohol. This thick book covers alcohol from all over the world, from ancient times to modern. I learned so much from this book, as would any reader. I highly recommend this book.
Favorite Tequila, High-End: For Tequila costing over $100, the Don Julio 1942 Tequila was superb! Super smooth, lots of interesting flavor, and in a cool looking, agave-shaped bottle. I enjoy this tequila better than some others tequilas that cost even more.
Favorite Tequila, Regular: For regular Tequila, including Blancos to Anejos, my favorite new brand is Partida Tequila. Smooth, flavorful and complex, these tequilas are as good, if not better, than the other popular labels out there, such as Patron. They can be found in Massachusetts now so check them out.
Favorite Rum/Cachaca: This was an easy choice. Beija, a Brazilian cachaca or "virgin cane rum," was developed by two Boston entrepreneurs and they created an amazing spirit. With a very distinctive herbal taste, Beija is also very flexible and can be used as a base for a wide variety of cocktails. I even enjoy drinking this straight, on the rocks.
Favorite Liquer: Also with an intriguing herbal taste, St. Germain is versatile liquer that is very sweet on its own but mixes well with other items. The St. Germain Cocktail makes a great summer punch and is very popular with many people I know.
Favorite Vodka: A premium vodka made from rice? Yes, Kissui Vodka is a Japanese vodka made from rice and it is excellent, very smooth and clean. I can easily drink this just on the rocks. It would be a shame to hide this vodka behind any mixer. It is somethin to savor on its own, and is comparable to any other premium vodka on the market.
Monday, May 5, 2008
Spirited Gourmet Grand Tasting
After the disappointing tasting on Friday night, it was a delight to attend the Grand Wine Tasting at The Spirited Gourmet in Winchester on May 3. There were over forty wines available for tasting and they constituted an excellent variety of new wines and vintages. Plus, there were plenty of appetizers to nibble on between tastings. There was a good showing at the tasting though it was not too crowded.
The wine tables were divided by the distributors/importers, including United Wines, Ideal Wines & Spirits, Boston Wine Co., Classic Wines, Horizon Beverages, Ruby Wines and Masciarelli Wine Co.
My favorite table of the tasting was the Boston Wine Co. as they had the most wines that I especially enjoyed. Their portfolio also covers many different countries.
The 2006 Licia Albarino ($17.99) was a fine example of a Spanish Albarino. It was crisp, clean and fruity with a predominant grapefruit taste. A perfect wine for seafood.
The 2006 Tasca d'Almerita Regaleali Bianco ($11.99) from Sicily is a blend of three, less common Italian grapes: Inzolia, Grecanico and Catarratto. It had an interesting nose and was crisp on the palate. It had excellent fruit flavors including a bit of lemon and apple. A good value for a different white wine that is sure to please.
The 2007 Nieto Senetiner Chardonnay ($10.99) is from the Mendoza region of Argentina. Maybe you might hesitate to buy a Chardonnay from Argentina but give this one a try. Though it has a touch of oak, it is not overly oaked like some California Chardonnays. It has good fruit and a decent acidity. If you enjoy Chardonnay, then you are going to like this wine, especially at this price.
The 2006 Gai'a Notios Red ($13.99) is a Greek wine from the Pelopenesse region. "Notios" is a Greek word meaning "Southerners." The wine is made from an indigenous grape, the Agiorgitiko. I find so few Greek wines around so am always pleased to get to try a new one. And this wine certainly pleased me. It has a light red color with a delightful fruity nose. On the palate, it is a light-bodied wine with plenty of good berry flavors. An excellent, easy-drinking wine with plenty of character for this price point. I think it will make a good summer wine, especially for the BBQ.
The 2004 Spier Syrah/Mourvedre/Viognier ($21.99) from South Africa was very much the opposite of the Notios. This wine is a blend of 91% Syrah, 7% Mourvedre and 3% Viognier. It is very dark red in color and is certainly a full-bodied wine. It is a rich, muscular wine with plenty of dark berry and plum flavors as well as plenty of spice. South Africa is known for making excellent Syrah and this wine certainly falls into that category. But you definitely should drink it would a hearty steak.
The United Wines table had a couple of winners as well.
First, the 2005 Chappellet Mountain Cuvee ($27.99) from the Napa region. This wine is a blend of 57% Cabernet Sauvignon, 41% Merlot and 2% Petit Verdot. It is a dark red colored wine with a nose of blackberry and plum. Those dark fruit flavors come out on the palate as well. Very concentrated flavors in this big, muscular wine. Plenty of complexity and a lingering finish. Another excellent wine with a thick steak.
The 2002 Lolonis Eugenia Late Harvest Sauvignon Blanc ($31.99) is from the Redwood Valley in Mendocino, California. The wine has been 100% barrel fermented and then aged for 22 months in 40% new French oak. It is made in the style of Sauternes, thus relying on the noble mold, botrytis cinerea. This dessert wine is excellent and is not cloyingly sweet. It has interesting flavors of caramel, dried fruit and vanilla. Maybe pair it with some type of apple dessert?
The Ideal Wines & Spirits table delivered several very good wines.
The 2006 Ca'Rugate Soave ($13.99) is made from an indigenous Italian grape, garganega. This wine is a single easte wine. It had a light yellow color and a mild nose. On the palate, it was crisp with nice lemon and grapefruit flavors. Plenty of character for this price point and certainly unlike many of the more bland Soaves you might have had before.
The 2006 Gueguen Chablis 1er Cru Cote de Lechet ($29.99) is made with only stainless steel. No oak at all. It is basically an organic wine as well though the vineyard is not certified as such. An excellent wine with good fruit and plenty of minerality. Complex, subtle flavors with a lingering finish. A bit expensive but well worth it if you really enjoy fine white wines.
The 2006 Pirlet Syrah/Mourvedre Vin de Pays ($10.99) is a blend of 60% Syrah and 40$ Mourvedre. This winery makes wines that are ready for drinking now and that need no cellaring. This wine had a dark red color with a fruity nose. On the palate, it had delicious dark berry and plum flavors with spicy notes. An excellent value wine that would make a great BBQ wine.
I only found one interesting wine on the Classic Wines table. I have had some of their offerings before and a couple of others did not appeal to my preferences.
The 2005 Clos la Chance Cabernet Sauvignon ($16.99) is a good value Cabernet. It is a rich, muscular wine with intriguing flavors of blueberry, blackberry and ripe plum. There is a spicy element that runs through the wine as well. It has a decently long finish, is well balanced and has a nice structure. For this price, this is a top notch choice.
At the Horizon Beverage table, I found a couple good wines as well as tasting a St. Germain cocktail. I previously tasted the St. Germain and was very impressed with it. And my feelings were confirmed once again.
The 2001 Helfrich Steinklotz Grand Cru Gewurztraminer ($21.99) was a bright yellow in color with an intriguing spicy nose. It was a rich, full-bodied wine with a touch of sweetness and intriguing flavors of citrus, herbal notes and spice. Plenty of complexity in a high-quality wine. For this price, this is an excellent value, especially if you are seeking a different type of white wine.
The 2005 Righetti Ripasso Valpoicella ($14.99) was another good value wine. A richer style wine with dark cherry flavors and herbal notes. A long finish and plenty of flavor.
Ruby Wines brought a couple interesting wines.
The 2007 Crios Rose of Malbec ($11.99) from Argentina is a summer winner. A bright pink color with a delightful strawberry nose. Not too sweet on the palate with bright strawberry and raspberry flavors. Not as fruity as many California Roses but not as dry as most French ones.
The 2006 Giacosa Fratelli Dolcetto d'Alba ($15.99) is an easy drinking wine with plenty of character. A dark red wine with a spicy nose and delicious dark berry flavors. A decently long finish for this smooth wine. Should be another good BBQ choice.
Finally, the Masciarelli Wine Co. presented a couple very good wines.
The 2006 Clos des Rochers Auxerrois ($16.99) is from Luxembourg, a country that I don't recall ever having had a wine from before. The wine is made from 100% Auxerrois, not a common grape. It has a pale yellow color and a subdued nose of citrus. On the palate, there are citrus notes, good minerality and a nice crispness. There was a hint of more tropical fruit flavors that added an interesting level to this wine. A very good summer wine.
The 2006 Secret de Campane Vin de Pays ($9.99) is a good value wine. It is a blend of 60% Grenache, 30% Carignane and 10% Cinsault. Plenty of great fruit flavors, mild tannins and a nice, smooth taste. Good BBQ wine.
Overall, I was very happy with the selection available at this tasting. There was a good range of price points, with a significant number of value wines. I was sure to buy several of the wines and have taken notes to pick up some in the near future as well.
The Spirited Gourmet
600 Main Street
Winchester, MA
Phone: (781) 721-9463
The wine tables were divided by the distributors/importers, including United Wines, Ideal Wines & Spirits, Boston Wine Co., Classic Wines, Horizon Beverages, Ruby Wines and Masciarelli Wine Co.
My favorite table of the tasting was the Boston Wine Co. as they had the most wines that I especially enjoyed. Their portfolio also covers many different countries.
The 2006 Licia Albarino ($17.99) was a fine example of a Spanish Albarino. It was crisp, clean and fruity with a predominant grapefruit taste. A perfect wine for seafood.
The 2006 Tasca d'Almerita Regaleali Bianco ($11.99) from Sicily is a blend of three, less common Italian grapes: Inzolia, Grecanico and Catarratto. It had an interesting nose and was crisp on the palate. It had excellent fruit flavors including a bit of lemon and apple. A good value for a different white wine that is sure to please.
The 2007 Nieto Senetiner Chardonnay ($10.99) is from the Mendoza region of Argentina. Maybe you might hesitate to buy a Chardonnay from Argentina but give this one a try. Though it has a touch of oak, it is not overly oaked like some California Chardonnays. It has good fruit and a decent acidity. If you enjoy Chardonnay, then you are going to like this wine, especially at this price.
The 2006 Gai'a Notios Red ($13.99) is a Greek wine from the Pelopenesse region. "Notios" is a Greek word meaning "Southerners." The wine is made from an indigenous grape, the Agiorgitiko. I find so few Greek wines around so am always pleased to get to try a new one. And this wine certainly pleased me. It has a light red color with a delightful fruity nose. On the palate, it is a light-bodied wine with plenty of good berry flavors. An excellent, easy-drinking wine with plenty of character for this price point. I think it will make a good summer wine, especially for the BBQ.
The 2004 Spier Syrah/Mourvedre/Viognier ($21.99) from South Africa was very much the opposite of the Notios. This wine is a blend of 91% Syrah, 7% Mourvedre and 3% Viognier. It is very dark red in color and is certainly a full-bodied wine. It is a rich, muscular wine with plenty of dark berry and plum flavors as well as plenty of spice. South Africa is known for making excellent Syrah and this wine certainly falls into that category. But you definitely should drink it would a hearty steak.
The United Wines table had a couple of winners as well.
First, the 2005 Chappellet Mountain Cuvee ($27.99) from the Napa region. This wine is a blend of 57% Cabernet Sauvignon, 41% Merlot and 2% Petit Verdot. It is a dark red colored wine with a nose of blackberry and plum. Those dark fruit flavors come out on the palate as well. Very concentrated flavors in this big, muscular wine. Plenty of complexity and a lingering finish. Another excellent wine with a thick steak.
The 2002 Lolonis Eugenia Late Harvest Sauvignon Blanc ($31.99) is from the Redwood Valley in Mendocino, California. The wine has been 100% barrel fermented and then aged for 22 months in 40% new French oak. It is made in the style of Sauternes, thus relying on the noble mold, botrytis cinerea. This dessert wine is excellent and is not cloyingly sweet. It has interesting flavors of caramel, dried fruit and vanilla. Maybe pair it with some type of apple dessert?
The Ideal Wines & Spirits table delivered several very good wines.
The 2006 Ca'Rugate Soave ($13.99) is made from an indigenous Italian grape, garganega. This wine is a single easte wine. It had a light yellow color and a mild nose. On the palate, it was crisp with nice lemon and grapefruit flavors. Plenty of character for this price point and certainly unlike many of the more bland Soaves you might have had before.
The 2006 Gueguen Chablis 1er Cru Cote de Lechet ($29.99) is made with only stainless steel. No oak at all. It is basically an organic wine as well though the vineyard is not certified as such. An excellent wine with good fruit and plenty of minerality. Complex, subtle flavors with a lingering finish. A bit expensive but well worth it if you really enjoy fine white wines.
The 2006 Pirlet Syrah/Mourvedre Vin de Pays ($10.99) is a blend of 60% Syrah and 40$ Mourvedre. This winery makes wines that are ready for drinking now and that need no cellaring. This wine had a dark red color with a fruity nose. On the palate, it had delicious dark berry and plum flavors with spicy notes. An excellent value wine that would make a great BBQ wine.
I only found one interesting wine on the Classic Wines table. I have had some of their offerings before and a couple of others did not appeal to my preferences.
The 2005 Clos la Chance Cabernet Sauvignon ($16.99) is a good value Cabernet. It is a rich, muscular wine with intriguing flavors of blueberry, blackberry and ripe plum. There is a spicy element that runs through the wine as well. It has a decently long finish, is well balanced and has a nice structure. For this price, this is a top notch choice.
At the Horizon Beverage table, I found a couple good wines as well as tasting a St. Germain cocktail. I previously tasted the St. Germain and was very impressed with it. And my feelings were confirmed once again.
The 2001 Helfrich Steinklotz Grand Cru Gewurztraminer ($21.99) was a bright yellow in color with an intriguing spicy nose. It was a rich, full-bodied wine with a touch of sweetness and intriguing flavors of citrus, herbal notes and spice. Plenty of complexity in a high-quality wine. For this price, this is an excellent value, especially if you are seeking a different type of white wine.
The 2005 Righetti Ripasso Valpoicella ($14.99) was another good value wine. A richer style wine with dark cherry flavors and herbal notes. A long finish and plenty of flavor.
Ruby Wines brought a couple interesting wines.
The 2007 Crios Rose of Malbec ($11.99) from Argentina is a summer winner. A bright pink color with a delightful strawberry nose. Not too sweet on the palate with bright strawberry and raspberry flavors. Not as fruity as many California Roses but not as dry as most French ones.
The 2006 Giacosa Fratelli Dolcetto d'Alba ($15.99) is an easy drinking wine with plenty of character. A dark red wine with a spicy nose and delicious dark berry flavors. A decently long finish for this smooth wine. Should be another good BBQ choice.
Finally, the Masciarelli Wine Co. presented a couple very good wines.
The 2006 Clos des Rochers Auxerrois ($16.99) is from Luxembourg, a country that I don't recall ever having had a wine from before. The wine is made from 100% Auxerrois, not a common grape. It has a pale yellow color and a subdued nose of citrus. On the palate, there are citrus notes, good minerality and a nice crispness. There was a hint of more tropical fruit flavors that added an interesting level to this wine. A very good summer wine.
The 2006 Secret de Campane Vin de Pays ($9.99) is a good value wine. It is a blend of 60% Grenache, 30% Carignane and 10% Cinsault. Plenty of great fruit flavors, mild tannins and a nice, smooth taste. Good BBQ wine.
Overall, I was very happy with the selection available at this tasting. There was a good range of price points, with a significant number of value wines. I was sure to buy several of the wines and have taken notes to pick up some in the near future as well.
The Spirited Gourmet
600 Main Street
Winchester, MA
Phone: (781) 721-9463
Tuesday, February 18, 2014
Fish Restaurant: Calamari, Sword Fish Chop & Bacon Beignets
The Fish Restaurant is located in Marlborough, easily located on Route 20, and it is only about 30 miles from Boston. You might think Marlboro is too far to go for dinner but it is well worth the short trip. And you could sit in Boston traffic for the same amount of time that it would take you to reach Marlboro. If you live north of Boston, it is easy to get to Marlboro by taking Route 128 South to Route 20 West. Route 20 West has plenty of shops, wine stores, restaurants, and other sights, and would make for a great spring or summer jaunt, ending with dinner at Fish Restaurant.
You will find an elegant ambiance, but is far from pretentious. You can sit at the long, well-stocked bar, or at one of the tables in the bar area. Or you can choose to sit in the dining room, at one of the tables of the large semi-circular booths. It has a capacity of around 150 people, doesn't feel over crowded and sound levels seems under control. There is a more private section of booths and tables which also can be used for large groups.
As their primary focus is seafood, they regularly send their own truck down to the Boston Fish Pier to purchase fresh fish. As the Voyiatzis family has a long history with seafood purchasing, they are very knowledgeable as to how to select and buy the best seafood. The restaurant's menu changes regularly, dependent on what seafood is seasonal and available. They also try to be sustainable, understanding that is not always easy to do. In addition, they try to purchase only organic meat, which is locally obtained if possible. Their produce also tends to be seasonal, and local when available. The most popular seafood at their restaurant tends to be scallops.
You'll find 6 beers on tap, nearly all from Massachusetts breweries, and about 11 beers by the bottle and 1 hard cider. There is a fully stocked bar and their special cocktails, priced $9-$10, are seasonal, and currently center on Winter cocktails. I started the evening with the Spanish Armada (pictured above), which is made from Torres Gran Reserva 10 year old Brandy, Fig Puree and Lustau East India Sherry. It had a prominent dried fruit and fig flavor, with some nutty elements. It was nicely balanced, without being too sweet, and I could have easily drank a few of these. I also tasted one of their forthcoming Spring cocktails, the Shy Geisha, which is made with Korean Soju. Once again, it was a well balanced cocktail, with only a mild sweetness. The Spanish Armada was a hearty choice for a cold, winter evening, while the Shy Geisha was lighter, a promise of the spring.
I was enamored with the diversity of the wine list, its intriguing blend of classic grapes and more obscure ones. They offer about 28 wines by the glass, priced $8-$19 though most range $8-$10. You'll also find over 100 wines by the bottle. You'll find plenty of Chardonnay and Cabernet Sauvignon, but also intriguing grapes like Bobal, Pinot Meunier, Godello, and Gruner Veltliner. Pricing is generally reasonable, and you'll find plenty of bottles priced under $50. Wine lovers will love exploring the options on this wine list. Showing its devotion to their wine program, the restaurant's staff receives wine training every two weeks.
The menu offers plenty of choices, without overwhelming the consumer, and most of the selections are under $30. As you can see, the focus is on seafood but there are plenty of options for those who don't want seafood. Remember too that the menu changes on a regular basis, and there will likely be specials, dependent on what is available each day.
The restaurant possesses an admirable philosophy on sourcing, attempting to be sustainable, seasonal and local, balanced by the difficulties and practicalities of operating a restaurant. Their beverage program is also admirable, with seasonal cocktails and an intriguing and diverse wine list. Kudos to Ian for all his work in regards to the cocktails and wine. The food is prepared well, and the quality and quantity of each dish is compelling. Kudos to Chef St. Germain for his work in the kitchen, and retaining him as their new Executive Chef was a great idea. I cannot wait to return to Fish Restaurant, to check out lunch and other items on the dinner menu. It garners my highest recommendation and I strongly encourage my readers to check it out.
Saturday, May 9, 2009
Saké at UNLVino: Ty Ku
Last year at ULNVino, I was intrigued by Ty Ku, a new Saké liqueur. It was a blend of Saké, Vodka, and other ingredients including yuzu, pomegranate, prickly pear, oolong tea, green tea, honeydew, plum, ginseng, damiana and dragon's eye. But the blend has since changed. I was told that Shochu is now used instead of the Saké and Vodka.This liqueur is now supposed to be lower in calories than many other liqueurs. It only has 72 calories in 1.5 ounces, which you can compare to 121 calories in St. Germain and 147 in Grand Marnier. Taste wise, I could not really detect any difference. It was just as good as last year, and you can drink it on its own though it is probably best mixed in a cocktail.
But the change in the Ty Ku Liqueur was not my biggest surprise. Ty Ku now makes two different kinds of Saké and I got to try both of them. I have also since learned they make a Soju, in a blue bottle, but I have not tasted that yet.
The Ty Ku Black ($27-$30) is a Junmai Ginjo Saké made in California and comes in a black bottle. The rice has been polished down to 60%. There are few details about the Saké on their website so I don't know the type of rice used or its SMV. It was a decent Saké, fairly dry, with a clean taste, flavors of steamed rice and melon and decent finish. But it did not excite me. It was a good but not memorable drink. But their other Saké was quite memorable.
The Ty Ku White ($125) is a Junmai Daiginjo and it was brewed in Japan. It was produced by Saké brewmaster, Yoishio Koizumi, using the famed Yamada Nishiki rice. The water comes from the Oirase River, which is fed by melted mountain snow, and the yeast strain dates back to the Edo period (1603-1867). This was an amazing Saké, incredibly smooth, elegant and slightly creamy. The varied fruit flavors, touches of banana, melon and pear, were accompanied by a subtle earthiness. The lengthy finish was very satisfying and there were intriguing hints of other elusive flavors in the finish. I could not identify them as they seemed to come and go so fast but they only intrigued me more. This is certainly a top notch Saké, albeit pricey, though it is comparably priced to to some other high-end Daiginjos.
Now, I just need to check out their Soju!
Thursday, March 12, 2026
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Willie’s, the new American Italian–inspired neighborhood restaurant from BCB3 Hospitality, the hospitality group led by chef Jamie Bissonnette alongside restaurateurs Andy Cartin and Babak Bina, is now open at 20 Charles Street in Beacon Hill. The intimate 28-seat space sits right next door to sister restaurant ZURiTO. At the heart of the dining room, an American-made Wood Stone oven anchors the space.
The restaurant features a seasonal menu with pizza at the center—thin-crust, seasonal, and built with intent—alongside small plates and housemade pastas, with techniques and special ingredients drawn from the team’s portfolio of restaurants spanning Japanese, Korean, and Basque cuisines. Small plates include the Caesar, a dish Bissonnette loved watching his father make, includes napa cabbage, celery, classic Caesar dressing, anchovy migas and parmesan cheese; Willie’s Little Meatballs, ultra-tender beef & pork meatballs prepared using pâté techniques, served with salumi ragu and parmesan; Calabrian Karaage, crispy Japanese fried chicken with calabrian chili oil and zesty onion soup mayo; and The Grinder, a loaded ciabatta sub roll with mortadella, prosciutto, Iberico coppa, provolone, cherry pepper, oil and vinegar.
Pastas include housemade Orecchiette with tripe tomato gravy, garbanzo beans, mint and parmesan; Rigatoni Amatriciana, a play on a classic dish that Bissonnette makes often at home with Korean influence includes extruded pasta, pancetta, yak gochujang for extra depth of flavor and pecorino; and Spaghetti, similar to a carbonara with imported pasta, bottarga, yuzu kosho, anchovy stock, egg yolk and parmesan.
The pizza program, anchored by a Wood Stone oven, offers each 10-inch pie, made with a no-knead dough fermented for two days, resulting in a thin, crisp crust with structure and balance, slightly thinner than a traditional New Haven–style dough. Highlights include the Margherita 5J, with fresh tomato, mozzarella, basil and nutty Jamón Ibérico de Bellota; Gilda “The OG”, inspired by the iconic Basque pintxo, similar to a pan con tomato with fresh tomatoes, Cantabrian anchovy, manzanilla olives, guindilla pepper, and honey and a touch of parmesan; Funghi, a white pie with mushrooms, fontina, mozzarella, parmesan and a runny egg; and ‘Nduja with tomato, creamy pork sausage, ricotta, celery root, mozzarella.
Led by Spirits Director Oscar Simoza, the cocktail list is built around vermouth, wine-based elements, and low-ABV compositions designed to be balanced, approachable, and easy to enjoy. Highlights include the Real Housewives of Beacon Hill with fino sherry, midori, St-Germain and bubbles; Cherry Cola with Zucca (an Italian rhubarb-based amaro), red wine, cherry herring and an amaro-infused cherry; Loretta with Cocchi Americano, Lo-F Ti Sweet Vermouth, bitters, orange and cacao foam; and Wall Banger with vodka, Italicus, Galliano, passionfruit and orange.
Wine Director Nader Asgari-Tari has curated an intentionally intimate list centered on vigneron·ne (grower) winemakers working with lesser-known, indigenous varietals that naturally complement pizza and pasta. Alongside Northern Italian whites—like Friulano from Venica Venica and high-altitude Petit Arvine from Valle d’Aosta—the list highlights a new wave of domestic producers from regions including the Finger Lakes, Santa Barbara County, and the Willamette Valley, as well as wines from less mainstream producing countries such as Japan and Mexico.
A particular focus is placed on crystal-clear, ethereal Loire Valley whites, including Sauvignon Blanc from Coteaux du Giennois, Chenin Blanc from Saumur, and the ultra-rare Gros Plant du Nantais from the western edge of the Loire—wines defined by purity, lightness, and visceral freshness. Sparkling selections range from Pinot Meunier specialist Christophe Mignon and Peter Lauer’s Riesling Sekt to half bottles from small Champagne houses. For lighter, easy-drinking reds, the list features bottles like Burlotto’s Freisa and elegant Eola-Amity Hills Pinot Noirs from Vincent Fritzsche.
2) Avra Estiatorio, an upscale Greek restaurant brand born in New York City, will open in Boston’s Back Bay in mid April. The opening marks the brand’s eighth location and its first in Boston. Owners Nick Tsoulos and Nick Pashalis are bringing a taste of the Aegean, highlighted by Avra’s signature fish market display featuring Mediterranean seafood flown in daily. The menu will showcase simply prepared whole fish, seasonal vegetables, Greek hand-pressed extra-virgin olive oil, and a curated wine and cocktail program. The design draws inspiration from the whitewashed Greek islands, pairing coastal interiors with cuisine rooted in authentic hospitality.
Avra’s menu is inspired by the coastal Greek town of Nafpaktos, the hometown of owner Nick Tsoulos, where he spent his childhood fishing alongside his family for seafood such as fagri, dorado, octopus and red mullet. That connection to the sea remains central to the dining experience. Pristine seafood is displayed on ice, allowing guests to select their fish to be grilled, baked in sea salt, or prepared with Mediterranean accents. The approach is ingredient-driven and focused on simplicity, fresh herbs and premium olive oil.
Beyond seafood, the menu includes lamb, chicken and steak, seasonal vegetables and house-made Greek specialties. Signature dishes include Avra Chips — thinly sliced zucchini and eggplant lightly fried to a crisp — and Chilean Seabass Souvlaki served over roasted red pepper sauce. The restaurant’s extra-virgin olive oil is hand-pressed at a family farm in Greece’s Peloponnese.
Located at 400 Newbury Street, Avra will open seven days a week for dinner, with lunch and brunch to follow.
3) Forcella, an Italian restaurant in the North End, has announced the appointment of Ciro De Cicco as its new Executive Chef. Born in Santa Lucia, Napoli, Italy, Chef De Cicco brings more than three decades of culinary experience to Forcella, rooted deeply in the classic traditions of Neapolitan cuisine. Inspired at a young age by his grandmother, who worked in the family restaurant alongside his grandfather in the years following World War II, Chef De Cicco developed a lifelong passion for cooking that honors simplicity, heritage, and flavor.
Chef De Cicco began his professional career at age 20 at Ristorante San Carlo in Naples, where he spent almost a decade honing his craft and eventually rising to the role of sous chef. The restaurant, sharing its name with the famed Teatro di San Carlo, was a destination for prominent cultural figures and theatergoers.
After establishing his foundation in Italy, Chef De Cicco relocated to the United States, where he has spent the last 26 years expanding his culinary expertise. Beginning in Boston’s North End, he gained valuable insight into Italian-American cuisine before continuing his career as a sous chef with Longwood Events and later with Celebration Gourmet in Northern Massachusetts, where he spent five years in catering and event dining, further broadening his experience. Chef De Cicco has been a part of the Forcella family for the past four years, and his appointment as Executive Chef marks a natural evolution for him and the restaurant.
Forcella brings old-world Italian food to the North End of Boston. Owner Nino Trotta is a longtime North End resident who was born in Naples, Italy. He works alongside his girlfriend, Shannon MacGowan, who serves as the restaurant's General Manager and Owner Operator. The Executive Chef Ciro De Cicco has designed a menu that includes dishes from all over Italy, with a slight lean toward Naples, the Trotta family's hometown.
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1) Willie’s, the new American Italian–inspired neighborhood restaurant from BCB3 Hospitality, the hospitality group led by chef Jamie Bissonnette alongside restaurateurs Andy Cartin and Babak Bina, is now open at 20 Charles Street in Beacon Hill. The intimate 28-seat space sits right next door to sister restaurant ZURiTO. At the heart of the dining room, an American-made Wood Stone oven anchors the space.
The restaurant features a seasonal menu with pizza at the center—thin-crust, seasonal, and built with intent—alongside small plates and housemade pastas, with techniques and special ingredients drawn from the team’s portfolio of restaurants spanning Japanese, Korean, and Basque cuisines. Small plates include the Caesar, a dish Bissonnette loved watching his father make, includes napa cabbage, celery, classic Caesar dressing, anchovy migas and parmesan cheese; Willie’s Little Meatballs, ultra-tender beef & pork meatballs prepared using pâté techniques, served with salumi ragu and parmesan; Calabrian Karaage, crispy Japanese fried chicken with calabrian chili oil and zesty onion soup mayo; and The Grinder, a loaded ciabatta sub roll with mortadella, prosciutto, Iberico coppa, provolone, cherry pepper, oil and vinegar.
Pastas include housemade Orecchiette with tripe tomato gravy, garbanzo beans, mint and parmesan; Rigatoni Amatriciana, a play on a classic dish that Bissonnette makes often at home with Korean influence includes extruded pasta, pancetta, yak gochujang for extra depth of flavor and pecorino; and Spaghetti, similar to a carbonara with imported pasta, bottarga, yuzu kosho, anchovy stock, egg yolk and parmesan.
The pizza program, anchored by a Wood Stone oven, offers each 10-inch pie, made with a no-knead dough fermented for two days, resulting in a thin, crisp crust with structure and balance, slightly thinner than a traditional New Haven–style dough. Highlights include the Margherita 5J, with fresh tomato, mozzarella, basil and nutty Jamón Ibérico de Bellota; Gilda “The OG”, inspired by the iconic Basque pintxo, similar to a pan con tomato with fresh tomatoes, Cantabrian anchovy, manzanilla olives, guindilla pepper, and honey and a touch of parmesan; Funghi, a white pie with mushrooms, fontina, mozzarella, parmesan and a runny egg; and ‘Nduja with tomato, creamy pork sausage, ricotta, celery root, mozzarella.
Led by Spirits Director Oscar Simoza, the cocktail list is built around vermouth, wine-based elements, and low-ABV compositions designed to be balanced, approachable, and easy to enjoy. Highlights include the Real Housewives of Beacon Hill with fino sherry, midori, St-Germain and bubbles; Cherry Cola with Zucca (an Italian rhubarb-based amaro), red wine, cherry herring and an amaro-infused cherry; Loretta with Cocchi Americano, Lo-F Ti Sweet Vermouth, bitters, orange and cacao foam; and Wall Banger with vodka, Italicus, Galliano, passionfruit and orange.
Wine Director Nader Asgari-Tari has curated an intentionally intimate list centered on vigneron·ne (grower) winemakers working with lesser-known, indigenous varietals that naturally complement pizza and pasta. Alongside Northern Italian whites—like Friulano from Venica Venica and high-altitude Petit Arvine from Valle d’Aosta—the list highlights a new wave of domestic producers from regions including the Finger Lakes, Santa Barbara County, and the Willamette Valley, as well as wines from less mainstream producing countries such as Japan and Mexico.
A particular focus is placed on crystal-clear, ethereal Loire Valley whites, including Sauvignon Blanc from Coteaux du Giennois, Chenin Blanc from Saumur, and the ultra-rare Gros Plant du Nantais from the western edge of the Loire—wines defined by purity, lightness, and visceral freshness. Sparkling selections range from Pinot Meunier specialist Christophe Mignon and Peter Lauer’s Riesling Sekt to half bottles from small Champagne houses. For lighter, easy-drinking reds, the list features bottles like Burlotto’s Freisa and elegant Eola-Amity Hills Pinot Noirs from Vincent Fritzsche.
2) Avra Estiatorio, an upscale Greek restaurant brand born in New York City, will open in Boston’s Back Bay in mid April. The opening marks the brand’s eighth location and its first in Boston. Owners Nick Tsoulos and Nick Pashalis are bringing a taste of the Aegean, highlighted by Avra’s signature fish market display featuring Mediterranean seafood flown in daily. The menu will showcase simply prepared whole fish, seasonal vegetables, Greek hand-pressed extra-virgin olive oil, and a curated wine and cocktail program. The design draws inspiration from the whitewashed Greek islands, pairing coastal interiors with cuisine rooted in authentic hospitality.
Avra’s menu is inspired by the coastal Greek town of Nafpaktos, the hometown of owner Nick Tsoulos, where he spent his childhood fishing alongside his family for seafood such as fagri, dorado, octopus and red mullet. That connection to the sea remains central to the dining experience. Pristine seafood is displayed on ice, allowing guests to select their fish to be grilled, baked in sea salt, or prepared with Mediterranean accents. The approach is ingredient-driven and focused on simplicity, fresh herbs and premium olive oil.
Beyond seafood, the menu includes lamb, chicken and steak, seasonal vegetables and house-made Greek specialties. Signature dishes include Avra Chips — thinly sliced zucchini and eggplant lightly fried to a crisp — and Chilean Seabass Souvlaki served over roasted red pepper sauce. The restaurant’s extra-virgin olive oil is hand-pressed at a family farm in Greece’s Peloponnese.
Located at 400 Newbury Street, Avra will open seven days a week for dinner, with lunch and brunch to follow.
3) Forcella, an Italian restaurant in the North End, has announced the appointment of Ciro De Cicco as its new Executive Chef. Born in Santa Lucia, Napoli, Italy, Chef De Cicco brings more than three decades of culinary experience to Forcella, rooted deeply in the classic traditions of Neapolitan cuisine. Inspired at a young age by his grandmother, who worked in the family restaurant alongside his grandfather in the years following World War II, Chef De Cicco developed a lifelong passion for cooking that honors simplicity, heritage, and flavor.
Chef De Cicco began his professional career at age 20 at Ristorante San Carlo in Naples, where he spent almost a decade honing his craft and eventually rising to the role of sous chef. The restaurant, sharing its name with the famed Teatro di San Carlo, was a destination for prominent cultural figures and theatergoers.
After establishing his foundation in Italy, Chef De Cicco relocated to the United States, where he has spent the last 26 years expanding his culinary expertise. Beginning in Boston’s North End, he gained valuable insight into Italian-American cuisine before continuing his career as a sous chef with Longwood Events and later with Celebration Gourmet in Northern Massachusetts, where he spent five years in catering and event dining, further broadening his experience. Chef De Cicco has been a part of the Forcella family for the past four years, and his appointment as Executive Chef marks a natural evolution for him and the restaurant.
Forcella brings old-world Italian food to the North End of Boston. Owner Nino Trotta is a longtime North End resident who was born in Naples, Italy. He works alongside his girlfriend, Shannon MacGowan, who serves as the restaurant's General Manager and Owner Operator. The Executive Chef Ciro De Cicco has designed a menu that includes dishes from all over Italy, with a slight lean toward Naples, the Trotta family's hometown.
Sunday, October 11, 2009
The Beehive: Boudoir of Horrors Halloween Party
The Beehive’s Annual Halloween Party comes a bit early this year when a sexy mad scientist takes over The Beehive and her erotic experiments turn an innocent burlesque show into a Boudoir of Horrors. On Tuesday, October 27, the sultry performers of Pinchbottom Burlesque bring their mad seductive skills back to the South End for a night of shocking striptease, extravagant costumes, and ghoulish go-go… plus a burlesque retelling of Edgar Allen Poe’s The Raven in the show.Let Pinchbottom stars Nasty Canasta and Jonny Porkpie, Clams Casino, Legs Malone, Ruby Valentine, and other things that go bump in the night, beckon you into the Boudoir of Horros...it will scare your pants off! Make an entire evening of it by making a dinner reservation or by trying one of the specially prepared Halloween inspired cocktails using Kilo Kai, the hottest new spice rums.
Try a taste of: The Witches Brew - Kilo Kai spiced rum, Curacao blue, St Germain Liquor, cranberry and pineapple juice ($10.50), The Dead Body - Kilo Kai spiced rum, simple syrup, fig puree and Green Apple puree. ($10.50), The Rotten Apple - Kilo Kai spiced rum, cinnamon syrup, fresh cider and topped with 3oz French Normandy apple sparkling cider ($10.50) or go all the way with The Virgin’s Blood - Kilo Kai spiced rum, Herring Liquor, grenadine and pineapple juice ($10.50).
The Show starts at 8PM, Food & Drink from 5PM-2AM. No Cover charge, Cash Bar, Reservations Recommended
About Kilo Kai:
This rum is made on Curaçao, a small, Caribbean island that is less than 50 miles north of Venezuela. The distillers extend back three generations and the current Master Distiller is Angelo. Heo distills his rum in small batches and ages it for 3 years. While the rum matures, the barrels give it that characteristic golden brown color.
The Beehive
541 Tremont St.
Boston, MA
Phone: 617-423-0069
Thursday, January 12, 2012
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) The 7th Annual CityFeast, held on Sunday, January 29, at 6:30pm, is a fun-filled evening hosted by five restaurants in Boston’s North End: Antico Forno, Terramia, Lucca, Taranta and Tresca. Tickets include a five-course dinner with wine pairings at the choice participating restaurant, and proceeds will benefit Joslin’s High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.
This year, the event will also feature a raffle for a new black Vespa at Antico Forno. The Vespa was donated by Carla Gomes, the founder of CityFeast. Carla began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.
Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://www.joslin.org/cityfeast
I have been to a couple of these events and it is a fun and delicious event for a worthy cause. You can read my review of last years's CityFeast here. I hope to be at this year's event as well and maybe I will see some of my readers there.
2) Embarking on a health kick again this year ? Haru is here to help the cause without depriving your taste buds with two new specials for the months of January and February.
Forget the high-calorie cocktails and indulge in the Shiso Slim ($6), a semi-innocent pleasure. This sparkling “skinny” cocktail shakes up Voli Lemon vodka, St. Germain, pink grapefruit and yuzu juices, muddled shiso leaf and a splash of soda. Nix the carbs and go fish. Treat your mind and body to the new Haru-Style Sashimi ($15). This sashimi “flight” of tuna, salmon, yellowtail and fluke also features a selection of toppings including spicy snow crab, shiso and signature sauces. The Haru-Style Sashimi is served with a side salad of broiled eel and cucumber dressed in a citrus-soy.
3) On February 2, at 7pm, Towne Stove and Spirits will host a very special evening with the Castello di Ama winery. Established in 1972 and located in the heart of the Chianti Classico historical zone, Castello di Ama’s D.O.C.G. wines showcase the beauty of the Sangiovese grape from the heart of Tuscany.
Owner and winemaker Marco Pallanti will team up with Towne’s Culinary Director Lydia Shire and Executive Chef Mario Capone to present the following:
Reception
Castello di Ama Rosato 2009
Housemade Cotechino Sausage with mostarda and spoon of salmoriglio
Grilled Oysters Florentina
Saffron & Anchovy Fry Bread
Seated
Castello di Ama Al Poggio 2004
Smoked & Cured Swordfish with blood orange fennel salad topped with extra virgin olive oil from the estate
Fried Rabbit with mustard oil & white beet agnolotti del plin
Castello di Ama Chianti 2007
(two vintages)
Blade Steak with copertina di spalla, black truffled Chianti butter, stewed cavolo nero & chestnut gnocchi
Dessert
Torta Sabbiosa with warm poached winter pear & zabaione
Cappuccino
Cost: $150 per person (excludes tax & gratuity)
Reservations are required and may be made by contacting 617.247.0400.
**********************************************************
1) The 7th Annual CityFeast, held on Sunday, January 29, at 6:30pm, is a fun-filled evening hosted by five restaurants in Boston’s North End: Antico Forno, Terramia, Lucca, Taranta and Tresca. Tickets include a five-course dinner with wine pairings at the choice participating restaurant, and proceeds will benefit Joslin’s High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.
This year, the event will also feature a raffle for a new black Vespa at Antico Forno. The Vespa was donated by Carla Gomes, the founder of CityFeast. Carla began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.
Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://www.joslin.org/cityfeast
I have been to a couple of these events and it is a fun and delicious event for a worthy cause. You can read my review of last years's CityFeast here. I hope to be at this year's event as well and maybe I will see some of my readers there.
2) Embarking on a health kick again this year ? Haru is here to help the cause without depriving your taste buds with two new specials for the months of January and February.
Forget the high-calorie cocktails and indulge in the Shiso Slim ($6), a semi-innocent pleasure. This sparkling “skinny” cocktail shakes up Voli Lemon vodka, St. Germain, pink grapefruit and yuzu juices, muddled shiso leaf and a splash of soda. Nix the carbs and go fish. Treat your mind and body to the new Haru-Style Sashimi ($15). This sashimi “flight” of tuna, salmon, yellowtail and fluke also features a selection of toppings including spicy snow crab, shiso and signature sauces. The Haru-Style Sashimi is served with a side salad of broiled eel and cucumber dressed in a citrus-soy.
3) On February 2, at 7pm, Towne Stove and Spirits will host a very special evening with the Castello di Ama winery. Established in 1972 and located in the heart of the Chianti Classico historical zone, Castello di Ama’s D.O.C.G. wines showcase the beauty of the Sangiovese grape from the heart of Tuscany.
Owner and winemaker Marco Pallanti will team up with Towne’s Culinary Director Lydia Shire and Executive Chef Mario Capone to present the following:
Reception
Castello di Ama Rosato 2009
Housemade Cotechino Sausage with mostarda and spoon of salmoriglio
Grilled Oysters Florentina
Saffron & Anchovy Fry Bread
Seated
Castello di Ama Al Poggio 2004
Smoked & Cured Swordfish with blood orange fennel salad topped with extra virgin olive oil from the estate
Fried Rabbit with mustard oil & white beet agnolotti del plin
Castello di Ama Chianti 2007
(two vintages)
Blade Steak with copertina di spalla, black truffled Chianti butter, stewed cavolo nero & chestnut gnocchi
Dessert
Torta Sabbiosa with warm poached winter pear & zabaione
Cappuccino
Cost: $150 per person (excludes tax & gratuity)
Reservations are required and may be made by contacting 617.247.0400.
Thursday, March 21, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard?
2) Easter is coming, on Sunday, March 31, and here are a few restaurants you might want to visit for Easter Dinner.
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1) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard?
Ken Zuckerman, the "Mustard Maestro," will be teaching a one-night course through Arlington Community Education on Wednesday, May 29, from 7-9pm. Ken is the Head of Marketing for a local artisanal food distributor and a passionate devotee of all things vinegary & fermented. He's also on the board of the National Mustard Museum in Wisconsin, which sports a collection of over 6800 mustards, and which for the past 30+ years has conducted the Worldwide Mustard Competition featuring 500 entries facing off in 19 different categories.
The description of the class: "Ever marvel at the many kinds of mustard, in so many colors, consistencies, and flavors? There is literally a mustard to please every taste and palette. We’ll try a dozen varieties paired with a wide array of mustard’s perfect accompaniments—cheeses and cured meats. Taste the difference between Pommery and Dijon, deli style vs. spicy brown, Bavarian vs. British, and coarse-grained vs. whole seed. Get a detailed overview of the history of mustard, how it is grown and processed, what makes it hot or not, its many nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture."
The class will also feature a wide array of mustard’s perfect accompaniments--namely cheeses and cured meats. There is literally a mustard to please every taste and palette, even if you think mustard is not for you.
The cost of the class is $49 per person, and Ken's remuneration is being entirely donated to the National Mustard Museum. To register for the class, go HERE.
Abe & Louie’s: Back Bay steakhouse will be dishing out a quintet of specials in addition to shaking up two cocktail features. To start, there’s Deviled Eggs with Kaluga Amur caviar ($25) as well as a chilled Asparagus Vichyssoise with crème fraîche and crispy leeks ($13). For entrees, there is Roasted Rack of Lamb with fingerling potatoes, butter-braised radish, baby carrots and rosemary au jus ($57) in addition to pan-seared halibut with lemon poppyseed gnocchi, fava beans and spring onion soubise ($59). The dessert feature is a Limoncello Raspberry Cake with raspberry compote and vanilla ice cream ($12). Cocktail pairings include Bunny Punch with Grand Marnier, sangria and sparkling wine ($17) and Spritz of Spring with cava, St-Germain, elderflower tonic and lemon juice ($16). For reservations, call (617) 536-6300.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
Thursday, October 20, 2016
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 team at ArtBar, Royal Sonesta Boston’s locally-infused restaurant, is cheering for the New England Patriots and knows a thing or two about rooting for the home team. As a restaurant with travelers from every part of the world, they have heard it all. To defend the home team the best way they know how, ArtBar has created a specialty “Bully For Brady” cocktail.
Cheer on ‘the most hated team’ in the NFL as they ‘do their job.’ From the special “Bully For Brady” cocktail to a new football menu featuring half-priced wings, ArtBar is ready for some football.
Bully For Brady
“We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We are keeping the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.”
The Recipe:
Bully Boy Whiskey
St. Germain
Agave
Lemon Juice
Cranberry Bitters
Club Soda
Garnished with fresh cranberries and a lemon twist
Football Game Day Menu
The special football game day menu, offered Sundays 1pm- til closing:
½ price wings – lime garlic, sriracha roasted peanuts
Loaded Fries – cheddar, mozzarella, bacon, scallion, garlic parmesan aioli
Fried Calamari – roasted tomato sauce
½ BBQ Ribs – pickled peppers, cornbread
2) Brassica Kitchen + Café Co-Chef/Owners Jeremy Kean and Phil Kruta invite you to a '6-Course Tasting Menu' to raise awareness and funds for Rise Up for Justice. Along with Chef Kean and Kruta, the event will be hosted by Beth Fraster and Rosie McMahan in collaboration with James Mackey of Opportunity Youth United. All Proceeds from the event will support Opportunity Youth United’s work.
Opportunity Youth United is a movement of young leaders from all backgrounds working towards creating a nation where all young people can reach their highest potential and noblest aspirations in the context of supportive, healthy, and inclusive communities. The active membership reflects a diverse group of religions, genders, sexual preferences, and geographical areas across the United States.
The event will take place on October 30th from 6 to 8 pm.
Tickets cost $200 per person or $350 per couple. Attendees will be treated to a 6 course French inspired meal with wine pairings.
To purchase tickets, please go to: http://boston.eventful.com/events/rise-up-justice-/E0-001-094910245-1
3) On Halloween night, Union Square will be home to a Murder Mystery as Brass Union presents a classic game of “Who Done It?” hosted throughout the venue. Beginning at 8pm, the Brass team will be in full character while they go about their business and guests try to solve the mystery at-hand. Adult trick-or-treaters will comb the scene for clues while doing some of their best detective work questioning the (mostly) unassuming service staff to determine who went on a murderous tear. The first one to figure it out will get a $100 gift card to Brass Union.
Party-goers also will have their chance to shine with Brass Union’s annual costume contest, as voted on by the Brass team. Before 11pm, present yourself at the host stand for your close-up as they snap a picture and later confer with their colleagues in choosing the “Best in Show.” The winner will take home a $100 cash prize, and have bragging rights through the next All Hallows Eve. Additionally, Halloween faithful will be treated to piles of candy and other festive swag and DJ J-Wall will take to the turntables starting at 10pm to spin the “Monster Mash” and other spooky sounds.
Admission is complimentary. This event is reserved for ages 21+.
4) Travel back in time with CHOPPS American Bar and Grill at the First Annual 80’s Themed Halloween Costume party in partnership with The 33 Foundation. Dawn your best perm, apply that frosted blue eyeshadow, and throw on your favorite leg warmers for a party that will be “totally tubular”. DJ Doze will be dropping beats and playing top 80’s hits all night. The Burlington Marriott Boston Hotel will be offering a discounted overnight stay and breakfast for party goers for just $129/night.
Proceeds from tickets sales will go to The 33 Foundation, a community of beneficiaries and donors that are passionate about helping those living with and recovering from spinal cord injury.
To register for the 80s Themed Halloween Party, please contribute a donation of $33 or more to The 33 Foundation at http://www.the33foundation.org/new-events. Donations/admission will also be available at the door.
5) Committee is hosting a special Halloween Brunch on Sunday, October 30th featuring beats from DJ Ryan Brown from 12pm–5pm.
Guests are invited to indulge in an array of Meze Dishes (perfect for sharing), Breakfast favorites with a Greek twist, and Greek-inspired Lunch Entrees while Beverage Director Peter Szigeti crafts up creepy cocktails behind the bar.
Please make reservations by calling 617-737-5051
6) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Thursday, October 27, from 5pm-12am, at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its annual Boston appearance. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Beam Suntory.
The psychopath who created Pinchbottom Theatrical Burlesque (named the "Best Burlesque" in NYC - The Village Voice, New York Magazine) and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind.
Since 2013, Dead Sexy has been haunting the stages of Times Scare, a year-round Haunted House and performance venue in Times Square, NYC. Showcasing acts of more haunting nature, Dead Sexy has featured over a hundred top burlesque stars from across the country and around the world, including over a dozen Burlesque Hall of Fame “Queen of Burlesque” winners. This October in New York, a world-premiere Off-Broadway play will tell the electrifying story behind the creation of this burlesque cabaret.
Show begins at 8pm.
Cost: No cover charge RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
**********************************************************
1) The team at ArtBar, Royal Sonesta Boston’s locally-infused restaurant, is cheering for the New England Patriots and knows a thing or two about rooting for the home team. As a restaurant with travelers from every part of the world, they have heard it all. To defend the home team the best way they know how, ArtBar has created a specialty “Bully For Brady” cocktail.
Cheer on ‘the most hated team’ in the NFL as they ‘do their job.’ From the special “Bully For Brady” cocktail to a new football menu featuring half-priced wings, ArtBar is ready for some football.
Bully For Brady
“We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We are keeping the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.”
The Recipe:
Bully Boy Whiskey
St. Germain
Agave
Lemon Juice
Cranberry Bitters
Club Soda
Garnished with fresh cranberries and a lemon twist
Football Game Day Menu
The special football game day menu, offered Sundays 1pm- til closing:
½ price wings – lime garlic, sriracha roasted peanuts
Loaded Fries – cheddar, mozzarella, bacon, scallion, garlic parmesan aioli
Fried Calamari – roasted tomato sauce
½ BBQ Ribs – pickled peppers, cornbread
2) Brassica Kitchen + Café Co-Chef/Owners Jeremy Kean and Phil Kruta invite you to a '6-Course Tasting Menu' to raise awareness and funds for Rise Up for Justice. Along with Chef Kean and Kruta, the event will be hosted by Beth Fraster and Rosie McMahan in collaboration with James Mackey of Opportunity Youth United. All Proceeds from the event will support Opportunity Youth United’s work.
Opportunity Youth United is a movement of young leaders from all backgrounds working towards creating a nation where all young people can reach their highest potential and noblest aspirations in the context of supportive, healthy, and inclusive communities. The active membership reflects a diverse group of religions, genders, sexual preferences, and geographical areas across the United States.
The event will take place on October 30th from 6 to 8 pm.
Tickets cost $200 per person or $350 per couple. Attendees will be treated to a 6 course French inspired meal with wine pairings.
To purchase tickets, please go to: http://boston.eventful.com/events/rise-up-justice-/E0-001-094910245-1
3) On Halloween night, Union Square will be home to a Murder Mystery as Brass Union presents a classic game of “Who Done It?” hosted throughout the venue. Beginning at 8pm, the Brass team will be in full character while they go about their business and guests try to solve the mystery at-hand. Adult trick-or-treaters will comb the scene for clues while doing some of their best detective work questioning the (mostly) unassuming service staff to determine who went on a murderous tear. The first one to figure it out will get a $100 gift card to Brass Union.
Party-goers also will have their chance to shine with Brass Union’s annual costume contest, as voted on by the Brass team. Before 11pm, present yourself at the host stand for your close-up as they snap a picture and later confer with their colleagues in choosing the “Best in Show.” The winner will take home a $100 cash prize, and have bragging rights through the next All Hallows Eve. Additionally, Halloween faithful will be treated to piles of candy and other festive swag and DJ J-Wall will take to the turntables starting at 10pm to spin the “Monster Mash” and other spooky sounds.
Admission is complimentary. This event is reserved for ages 21+.
4) Travel back in time with CHOPPS American Bar and Grill at the First Annual 80’s Themed Halloween Costume party in partnership with The 33 Foundation. Dawn your best perm, apply that frosted blue eyeshadow, and throw on your favorite leg warmers for a party that will be “totally tubular”. DJ Doze will be dropping beats and playing top 80’s hits all night. The Burlington Marriott Boston Hotel will be offering a discounted overnight stay and breakfast for party goers for just $129/night.
Proceeds from tickets sales will go to The 33 Foundation, a community of beneficiaries and donors that are passionate about helping those living with and recovering from spinal cord injury.
To register for the 80s Themed Halloween Party, please contribute a donation of $33 or more to The 33 Foundation at http://www.the33foundation.org/new-events. Donations/admission will also be available at the door.
5) Committee is hosting a special Halloween Brunch on Sunday, October 30th featuring beats from DJ Ryan Brown from 12pm–5pm.
Guests are invited to indulge in an array of Meze Dishes (perfect for sharing), Breakfast favorites with a Greek twist, and Greek-inspired Lunch Entrees while Beverage Director Peter Szigeti crafts up creepy cocktails behind the bar.
Please make reservations by calling 617-737-5051
6) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Thursday, October 27, from 5pm-12am, at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its annual Boston appearance. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Beam Suntory.
The psychopath who created Pinchbottom Theatrical Burlesque (named the "Best Burlesque" in NYC - The Village Voice, New York Magazine) and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind.
Since 2013, Dead Sexy has been haunting the stages of Times Scare, a year-round Haunted House and performance venue in Times Square, NYC. Showcasing acts of more haunting nature, Dead Sexy has featured over a hundred top burlesque stars from across the country and around the world, including over a dozen Burlesque Hall of Fame “Queen of Burlesque” winners. This October in New York, a world-premiere Off-Broadway play will tell the electrifying story behind the creation of this burlesque cabaret.
Show begins at 8pm.
Cost: No cover charge RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
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