Willy Wonka Week and Sake Gelato

Sake flavored gelato?

Yes, I have created such an intriguing flavor and it will soon be available for a very limited time. Read on, and I'll provide all the details.

First, you need to join Pazzo Gelato Café, located in North Andover, for a whimsical week dedicated to the music makers and the dreamers of dreams. Jim Demotses, owner of Pazzo Gelato is hosting Willy Wonka Week from April 6 to 12, in celebration of the inspiring story that helped start his business- after all invention "is 93% perspiration, 6% electricity, 4% evaporation and 2% butterscotch ripple."  Jim stated, “When I opened Pazzo Gelato I had Willy Wonka’s magical factory in mind. The classic movie inspired the colorful and somewhat delicious walls of my shop - proof that anything is possible!”

Last year, when I reviewed Pazzo, I noted Jim's inspiration from Will Wonka, and I also raved about the quality of his gelato. The various flavors possessed a bright, fresh and natural taste.

During Willy Wonka Week, Jim will create some exclusive flavors, which will only be available during that week, as an ode to the dreamers who enter his ‘factory.’ Those flavors include:

Snozberry Sorbet: In Italian "fruto de bosco" (fruit of the woods) strawberry, blueberry, blackberry and raspberry
Everlasting Gobstopper: Trio of guava, passion fruit and blood orange sorbets
The Classic Wonka Bar: Coffee Gelato with chunks of Dark chocolate and caramel milk chocolate and Teddy Graham cookies
Scrumdiddlyumptious: Vanilla Mint milk chocolate, toffee pieces, peanuts, cookie pieces
Augustus: Mocha Chip
The Bad Egg: Zabaione Marsala gelato
Television Chocolate: Chocolate gelato with sprinkles & cookies and cream
Umpa Lumpa: Cara Cara Orange Sorbet with chocolate Straciatella
Fizzy Lifting Gelato: Peach sorbet with Prosecco

Besides these flavors, a few lucky people received Purple Tickets, which allows them to create their own exclusive flavor to be showcased during Wonka Week. I was fortunate to receive one of those Purple Tickets so get to create my own gelato flavor, and I knew it had to be Sake-related. I'll be calling it "Tipsy Sensei," and it will be made with Nigori Sake, Coconut and Yuzu. I hope that flavor appeals to you and I look forward to its creation. Stop by Pazzo and come taste some Tipsy Sensei!

In addition, though Pazzo can’t promise participants a lifetime supply of gelato- they’re offering 365 days’ worth. Each day during Willy Wonka Week one lucky child will win The Ultimate Purple Ticket awarding them one year of FREE gelato.

Rejoice at the fun and flavor that lies ahead during Willy Wonka Week. After all, “Don’t forget what happened to the man who suddenly got everything he always wanted. He lived happily ever after”

Rant: Restaurant Intimidation?

Last week, I dined at Ribelle, a restaurant that a famous food writer recently criticized, stating: "I left there feeling brow-beaten." He felt intimidated and bullied by the restaurant? GQ writer, Alan Richman, opposes what he labels as "egotarian cuisine," where chefs allegedly cook for their own desires rather than that of their customer. These chefs combine seemingly disparate ingredients, and Richman believes this leads to failure more often than not.

In his article, Richman bashed several restaurants, including Ribelle, a relatively new restaurant in Brookline owned by Chef Tim Maslow. He stated: "I ordered one dish after another, idiotically hoping the food would get better." Locally, Ribelle has garnered many raves and accolades for its cuisine. Boston Globe writer Devra First reviewed Ribelle, awarding it four stars, only the second restaurant she has awarded such a high rating. It was also selected as the Globe's Restaurant of the Year. When I spoke to a number of my food friends about the restaurant, I heard plenty of raves, and really no complaints.

Would I fall on Richman's side, or those locals who loved Ribelle? Would I feel intimidated by the restaurant? At the very least, I didn't expect to feel brow-beaten.

Frankly, I don't understand how Richman could have felt intimidated by Ribelle, or why he had such disdain for its cuisine. Accompanied by my good friend Adam Japko, we ordered the Pieno di Degustazione, a 9 course tasting menu priced at $89. I agree with Richman that some of the ingredient combinations on the menu seem unusual, that they are not the norm at many restaurants. However, where Richman uses this as a basis of his criticism, I see it more as an exercise of the chef's creativity and inventiveness. Just because a combination of ingredients hasn't been done before doesn't mean it doesn't work well together. The test of this creativity is always the taste, and I believe Chef Maslow has succeeded.

For both Adam and I, Ribelle impressed, and we felt that it was one of the best meals we had tasted in the Boston area. I think the combinations of each dish generally worked very well together. For example, the Sweetbreads, Coppa, Sage Brown Butter and Celery Root was sublime, simply amazing from the first bite to the last. It is the type of dish I would want to order every time I dined at Ribelle because it was so fantastic.

The pasta dishes, from the Mafalde to the Agnolotti del Plin also were excellent, and I would love to try their pasta tasting menu. Even the Salsify, Black Truffle, Onion, Fennel and Trout Roe (a more unique combination) was delicious.

To me, all of the dishes signified a chef that knew what he was doing, a creative soul who could bring great taste to life in unique new ways. Is the chef cooking in part to please himself? Sure, as I feel it is a personal challenge of the chef to blend such seemingly disparate ingredients into a delicious dish. However, the chef also knows that he must please his customers or his restaurant will fail. And in this case, the chef succeeds on both levels. Did I feel brow-beaten? Not in the least.

There was nothing all all that seemed intimidating. I felt it possessed a more casual, neighborhood feel, with a welcoming ambiance due in part to its open kitchen and communal seating. The servers were all personable and attentive. Did Richman dine at a different restaurant? I just don't understand his criticisms.

So who do you trust? A writer for a national magazine, or local food writers? Have you felt intimidated by Ribelle? Or are you one of the fans of this restaurant, someone who will return time and time again to sample its tasty cuisine?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) On Friday, March 28, Moksa will celebrate its two year anniversary by recreating an Asian Street Market in its live entertainment venue, Naga. From 6pm-9pm, guests will be transported abroad as the restaurant serves fare at individual stations with paired cocktails that echo the regional influences on the restaurant’s menu. For $20 per person, guests can peruse the “street market” featuring stations serving Indian, Thai, Japanese and Chinese cuisine.

Mixologist Noon Summers has selected four regional pairings to compliment the four dish options. As guests walk around Naga they can select a cocktail like the Mumbai Cup for pairing with the Pani Poori, puffy bread, chickpea salad and tamarind water at the Indian station. The Bangkok Dangerous will be available as a suggested pairing for guests who select Thailand’s Green Papaya and Mango Salad, and the Sakura Cobbler cocktail will be served as a pairing to the Japanese station’s Yakitori, scallions and soy marinade. Last but not least, the China Sea cocktail is the perfect complement to the Chinese Street Noodle selection.

The $20 ticket (tax and gratuity not included) includes two drink and two food tickets. Options will be available a la carte for $5 per food item and $8 per featured cocktail. Additional cocktails will be available for purchase at the cash bar and regular food menu will also available. Space is limited and reservations can be made online by visiting http://moksamarket.eventbrite.com

MENU:
Indian
Pani Poori. (Indian puffy bread, chickpea salad, tamarind water)
Mumbai Cup Cocktail (Tamarind water, Vodka & lambise Ginger)
Thai
Green papaya & mango salad
Bangkok Dangerous (Hendrick's, Chartruese, lime, ginger lambise)
Japanese
Yakitori (Scallions and soy marinade)
Sakura Cobbler (Rhubarb, ume gastrique, vodka, lemon)
Chinese
Street noodles
China Sea (Tequila, lemon honey, curacao)

2) On Friday, March 28th, Chefs Samuel Monsour and Mark O'Leary will combine culinary forces to deliver "The Future of Junk Food," a unique culinary pop-up experience designed to re-imagine and challenge the "Junk Food" concept. Created in partnership with Kitchensurfing, the online marketplace where chefs connect with the world to sell their skills, goods and services, this seven-course pop up dinner will recreate some of the most iconic and beloved junk food favorites in an entirely culinary-driven fashion. An emphasis will be on creating food with whole, nutrient-dense ingredients rather than the preservatives, additives and other toxic ingredients found in junk food.

Monsour and O'Leary hope their unique perspective will speak not only to diners but also to large food manufacturers by challenging them to embrace and implement locally sourced, sustainable ingredients into their products, snack foods and traditional junk food fare. "In creating this dining series, Mark and I are passionate in helping people to understand that sustainable and nutritious dining options do not have to be reserved to special occasions or upscale farm to table dining experiences," says Monsour. "It can be approachable, fun and most importantly - healthy and delicious. We are re-introducing you to foods you know and love to eat."

Equally as unique as the concept will be its setting, an intimate and opulent "bar within a bar" known as the Ruby Bar hidden within the Emerald Lounge in Revere Hotel Boston Common. The dinner is the first in a six-part pop up series, taking place throughout the year. Each dinner will feature a seven-course tasting of "junk-food" inspired dishes prepared by the two chefs, alongside cocktails created by Emerald’s resident bar manager, Teodora Bakardzhieva.

Each seating will accommodate 12 people with prices set at $125 per person. The event series showcases the Kitchensurfing model of connecting chefs directly with active diners while allowing chefs a creative outlet to try new endeavors.

WHEN: Friday, March 28th - two seatings will be offered at 6pm and 9pm. The forthcoming pop-up dinners are scheduled for May 9th, June 20th, August 1st, September 12th and October 24th.

COST: Tickets are $125 per person and include a seven-course menu and cocktail pairings. Tickets must be purchased prior to the event at http://www.eventbrite.com/e/the-future-of-junk-food-part-i-tickets-10896165725.

**This event is a 21+ event**

3) On April 17, at 6:30pm, Legal Harborside will team up with Alejandro “Nano” Mitarakis, Brand Manager of Emiliana Organic Vinyeards, for a four-plus-course wine dinner. With multiple vineyards spanning throughout Chile’s most prestigious wine valleys, Emiliana focuses on a single concept: Excellence. To meet the new need of today’s conscious consumers, all wines are 100% organic and biodynamic with the objective of maintaining the highest quality while upholding respect for environmental, health and social impacts. After more than a decade, Emiliana’s portfolios of expressive and full-flavored wines are backed by major national and international awards and recognition.

The menu will be presented as follows:

HORS D’OEUVRES
"Shrimp & Grits" - grilled shrimp, chili, roasted corn cake
Razor Clam Ceviche - yuzu, fava beans, radishes
Sumac-Rubbed Lamb Loin - naan crostini, apricot chutney, harissa crema
Grilled Octopus - spring onion, piquillo pepper, green garlic & chimichurri
Emiliana "Novas" Gran Reserva Sauvignon Blanc, San Antonio Valley, 2012
FIRST COURSE
Hamachi (edamame emulsion, green grapes, pea tendrils, serrano chili & ginger-infused verjus)
Emiliana "Natura" Un-oaked Chardonnay, Casablanca Valley, 2012
SECOND COURSE
Striped Bass (bacon dashi, pork belly dumpling, miso caramel glaze, grilled plums, scallions)
Emiliana "Novas" Gran Reserva Pinot Noir, Casablanca Valley, 2012
Emiliana "Natura" Malbec, Rapel Valley, 2012
THIRD COURSE
Roasted Hanger Steak (guajillo chili sauce, charred tomatillo, grilled leeks, black garlic purée)
Emiliana "Coyam," Colchagua Valley, 2010 (Syrah, Carmenère, Merlot, Cabernet Sauvignon, Mourvedre, Malbec blend)
CHEESE COURSE
Tarentaise Vermont Alpine Cheese (chocolate brioche, pickled cherries & candied ginger)
Emiliana "Gê," Colchagua Valley, 2009 (Syrah, Carmenère, Cabernet Sauvignon blend)

COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

4) The Living Room invites guests to the April edition of their monthly dinner series highlighting new Executive Chef Andreas Edlbauer’s expansive knowledge of global cuisine. Travel to Southeast Asia during the second installation of the Living Room’s Global Cuisine Series, designed to explore the diverse flavors and foodways highlighted on The Living Room’s new global comfort cuisine menu by exploring a different international cuisine each month.

This April, guests will enjoy a taste of Southeast Asia with Chef Edlbauer’s special three course menu of authentic Vietnamese fare. The dinner is $50 per person and includes an amuse bouche and three courses of fresh, seasonal Vietnamese cuisine. Dinner will be served at an intimate communal table, allowing guests to share this unique and tantalizing culinary experience with one another. The menu includes:

Amuse Bouche
Chao Tom (shrimp, sugar cane, nuoc cham)
First
Goi Ga (shredded braised chicken, cabbage, peanut, palm sugar, and lime vinaigrette)
Second
Pho Bo (shaved tenderloin, vermicelli, chili, cilantro, bean sprout, traditional broth)
Third
Che Bap (Sweet corn, tapioca pudding, sweetened coconut, toasted Sesame)

For those unable to snag a place at the table for dinner on April 2, The Living Room will serve the Goi Ga as an appetizer and the Pho Bo as an entrée throughout the month of April.

WHEN: Wednesday, April 2 6:30 p.m. (one seating)
Seating is limited, so secure your place soon by calling 617-723-5101

The Fish Head Whisperer Reigns Supreme Once Again

The Fish Head Whisperer has successfully defended his Crown and continues to be the reigning Champion of the Sea!

Last week, I competed in the 4th Annual iPura Tweet & Blogfest at the 2014 Seafood Expo North America (SENA), a huge, three day event devoted to seafood. In this contest, a number of local bloggers vied against each other to present the best, most comprehensive and interesting coverage of the seafood show. An impartial third party, Fiona Robinson of SeaFood Business, judged the contest and the top prize was a significant chunk of change, $1000. Today, I learned that I have been selected as a winner and I am quite happy.

I won the top prize in the category of "Best Overall Coverage" of the Seafood Expo, the third time I have won in this category. And the contest was tougher this year, with more bloggers entered in the contest, and a couple really pushing to win. I certainly had to up my game this year, with twenty one posts, to try to win once again. Next year will probably be even more competitive.

In addition, I also won the "FDA, FSMA & Imported Seafood Safety Prize" which was sponsored by the ABC Research Laboratories." This $250 cash prize was to be awarded to the blogger who best focused on "on the changing regulations for imported seafood in the United States, especially as it relates to products detained by the FDA and new regulations under the Food Safety Modernization Act (FSMA)." This was a new category this year, and presented a challenging new slant on the seafood industry.

Many thanks go to iPura for holding this contest for the last four years and also for their continued support of Boston area bloggers. Thanks to all of the bloggers who also competed in this contest, especially including Lisa of Anali's First Amendment who won the Sustainability prize this year. Thanks also to all of the exhibitors who took the time to speak with me at the Expo about seafood, in all its aspects. And finally,kudos to all the Fish Heads who contributed to my win.

Rant: Taking Food Writing To The Next Step

Peruse the myriad of food blogs and online sites and you'll often find restaurant reviews, breaking stories about upcoming restaurants, gossip about chefs, recipes, and lots of photos of enticing dishes. You might find a discussion of the merits, or lack thereof, of the Cronut or lists of the best places to find burgers, pizza and gelato. You might find discussions about the vast number of "froyo" joints or whether bacon really makes every dish better or not. You might find discussions about who makes authentic ramen or which are the best food trucks.

In the grand scheme of things, how much does any of that matter? All of these items certainly have their place, however it deals primarily with pleasure, an appeal to our senses. They can make our lives happier, more content, but they are not absolutely necessary. They are more in the area of luxuries. We possess the ability and privilege to be able to write about such matters, to indulge ourselves in such discussions. Each of us has built ourselves a pulpit from which we speak to our readers. We can connect with many individuals in this manner, and each of us possess a certain measure of influence.

There is nothing wrong with this type of writing. I have engaged in such writing many times on my own blog, and will continue to do so in the future. Many people want to read such articles and posts. They want to know what is new and good, what is hot and what is not. However, food writing can be much more than just that and I am calling on all online writers to sometimes take a different path, to use their influence and reach to educate and inform about more compelling issues.

Last week, I attended the Seafood Expo North America and it resulted in 21 articles about seafood issues. Though there were a couple fun posts, such as the best seafood I tasted, the majority dealt with issues that are vital to all of us, from the coming food crisis to the environmental and social impacts of aquaculture. These are issues that need more discussion and visibility. They impact your local community, our entire country, and even the world itself. Several other local bloggers also covered the Expo, writing their own articles about these vital matters.      

It is easy to hide your head from such imperative issues, to lose yourself in food porn and gossip. Don't do this! I want more online writers to step forward and cover some of these important matters on their blogs and online sites. I want them to bring attention to food-related problems, from hunger to factory farms, from food safety to aquaculture. I want them to use their pulpits to inform their audiences about the issues that truly matter. I want them to use their influence to create some positive effect upon the world, to make it a better place for us and future generations.

I'm not asking you to change the entire focus of your blogs or online sites. I'm simply asking you to occasionally cover much more vital issues, to take opportunities when they arise, and to do your part in making the world a better place. You have an audience and influence so why not use it to inform and persuade your readers to act better, to help resolve some of our world's problems. I'm doing my part so won't you join me?