New Year's Eve Resolutions For My Readers

Happy New Year's Eve, and I hope you enjoy your celebrations this evening, whether you go out to a party or have a relatively quiet night at home. Have some bubbly, whether it is Champagne, Franciacorta, Cremant d' Alsace, Cava, or some other type of Sparkling Wine. As the ball falls in Times Square at midnight, I hope you are with family and/or friends, looking forward to the start of 2015. And I especially hope that this New Year is better for you than 2014.

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

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

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

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. This includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine.

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

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

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

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

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

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

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

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

Is there anything I missed?

Nova Scotia Seafood Chowder Recipe

As New Year's Day approaches, my family has decided to partake of a seafood dinner, including Seafood Chowder. As my wife's family is from Nova Scotia, then it's only natural that their recipe comes from that province. For much of its history, Nova Scotia's fisheries were at the heart of its economy and you can still find plenty of delicious seafood there. Even Rappie Pie, which we now make with chicken and pork, was once sometimes made with clams.Every time I visit Nova Scotia, I'll enjoy tasty lobster, fish & chips, fried clams and more.

Let me provide you one version of a recipe for Nova Scotia Seafood Chowder. There are plenty of alternative versions out there, and you can feel free to make any alterations you wish.

Ingredients
2 cups of Lobster meat
1 pound of White Fish fillets
1 pound of Scallops
1 pound of Clams or Mussels (or a combination)
4 cups of peeled & diced Potatoes
1/2 cup of chopped Onions
1/4 cup of Butter
2 tablespoons of Flour
1 cup of Water
1 cup of Dry Sherry
4 cups of Heavy Cream
3 cups of Milk
1 teaspoon of Salt
1 pinch of Cayenne Pepper

The listed seafood is only a recommendation and you can feel feel to change the amounts, omit certain seafood or add other types. The basic idea is to use a variety of seafood, providing a diversity of flavors and textures.

Directions:
1. Cut all of the seafood, if necessary, into bite-sized pieces.
2. In a large sauce pan, saute the onions in butter until they are tender. Then stir in the flour and cook for about a minute.
3. Add the potatoes and then enough water until they are covered. Bring that to a boil and continue to cook the potatoes under they are tender.
4. Add the white fish and scallops and simmer for 5 minutes.
5. Add the lobster, mussels/clams, sherry, cream, milk and salt & pepper. Stir well and simmer about 10 minutes.

Makes about 12 servings.

Rant: A Plea to Wine Lovers In Massachusetts

A year ago, I made a list of my Predictions & Desires for 2014, and #5 was a desire for the passage of a law that would allow wineries to ship to Massachusetts. There had been some hopeful signs in 2013 that it might occur, and in 2014 it came to fruition with a new Direct Wine Shipment law. I noted some caveats at the time, but more progress has been made since then.

ShipCompliant reported that as of February 1, 2015, FedEx Express and FedEx Ground would "open the state of Massachusetts for legal shipments of alcoholic beverages."  That was excellent news, as that was one of the caveats. Having a carrier willing to transport wine into Massachusetts is an important and positive change since the passing of the new law. A recent Boston Globe article also highlighted some encouraging information about direct wine shipping. Besides FedEx, the Globe mentioned that UPS has 80 licenses to deliver shipped wine, and may seek more in the near future.

Another of my caveats involved whether or not wineries would obtain a direct wine shipping permit for Massachusetts. That license costs $300 for the first year, and then $150 for successive years. There are other requirements that such wineries must follow, involving additional time, effort and expense, Not all wineries will choose to obtain this license, meaning you might not be able to get wine shipped from your favorite U.S. winery.

The Boston Globe article noted that 91 wineries, mainly on the West Coast, have already applied for direct wine shipping permits, though the article only names one of those wineries. As there are over 7700 wineries in the U.S., this is a tiny amount but the process has only just started and I'm sure more wineries will sign up in the near future. ShipCompliant has done an excellent job in providing instructions to wineries on obtaining the Massachusetts Direct Wine Shipper license, making it easier to navigate the new regulations.

Wine lovers in Massachusetts though need to take action, to help make direct wine shipment a success. I ask you to contact your favorite U.S. wineries and tell them that you want to be able to get their wines shipped to you. These wineries need to know that a demand for their wines exists in Massachusetts. These wineries need to know it will be financially advantageous to them to apply for a Direct Wine Shipper license. These wineries need to know there is a strong customer base for their wines in Massachusetts.

Write a letter or email to your favorite wineries. Contact them on Facebook, Twitter or some other social media outlet. Blog about them. Get the word out, in whatever manner that you can, and let them know you want to be able to order their wines in Massachusetts. The more people that do this, the more wineries which will see the advantage in shipping to Massachusetts. If you do nothing, then you can't get upset when your favorite wineries won't ship to Massachusetts. Step up to the plate and show U.S. wineries how much you care.

Let your voice be heard.

Drink Me Magazine: Port to Sake & Cheese

Unique Port wines. Sake & Cheese pairings. 

These are the subjects of two articles I recently wrote for Drink Me Magazine, and though they are holiday-themed, you'll find the information more than appropriate year-round.

Most people know about Ruby, Tawny and Vintage Ports but there are plenty of other Port types that exist, but which are much less known. In the Top Five Most Unique Ports For Holiday Gifts, you'll find recommendations for five unusual Ports, from Aged White Port to Organic Port, which make for excellent and unique gifts. Rather than give these as gifts, you could also buy these Ports for yourself, expanding your own wine horizons. Port is under-appreciated, and even more so the type of Ports I mention in this article, so now is the time to explore the wonders and diversity of Port.

Many people enjoy pairing wine and cheese, but there is another alcoholic beverage which may even rival many wines with cheese. In the Top Ten Sakes To Pair With Your Holiday Cheese Platter, I provide recommendations for ten different Sakes, from Sparkling Sake to Aged Sake, and suggest cheeses which will pair well with each of those Sakes. These suggestions will work well for the holidays, but also year round too. Sake and cheese is an excellent pairing, and the diversity of Sake means that you'll be able to find a Sake to pair well with any type of cheese. And even if you don't like, or can't eat cheese, you'll find my recommendations for ten fascinating Sakes.

What other types of such lists would you like to see me compile?

Friday 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)  The 10th Annual CityFeast in Boston’s North End will be held on Sunday, January 25, at 6pm, The event is a fun-filled evening hosted by ten restaurants in Boston, including: Antico Forno, Aria Trattoria, Bricco, Lucca, Lucia, Prezza, Strega, Taranta, Terramia Ristorante, and Tresca.

Tickets include a five-course dinner with wine pairings at one of the participating restaurants; proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care. The North End’s own Carla Gomes established this spectacular event in 2005 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 23 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://giving.joslin.org/site/Calendar?view=Detail&id=100241

2) Executive Chef/Partner Robert Sisca and the Bistro du Midi team have created a special three-course prix fixe menu to counteract the winter doldrums. After the hustle and bustle of the holiday season subsides, the dipping temperatures beckon thoughts of a winter getaway. Executive Chef/Partner Robert Sisca and his team already have the escape planned for you with their Passport to Provence. This 3-course prix fixe menu features Provencal delights to warm up even the chilliest evenings.

The menu is as follows:
First Course
Escargot Beignet, Purple Potato, Winter Squash Soup
or
House Made Pate, Pickled Quail Egg, Truffle Mustard, Olives
or
Market Greens, Marinated Goat Cheese, Root Vegetables, Sherry Vinaigrette
Second Course
Pan Roasted Hake, Calamari, Mussels, Fregola Sarda, Bouillabaisse Broth
or
Goat Cheese Gnocchi, Pistou, Pine Nuts, Preserved Lemon
or
Roasted Statler Chicken Breast, Confit Leg, Polenta, Chicken Jus
or
Grilled Flat Iron, Black Truffle Potato Puree, Arugula, Sauce Au Poivre
Third Course
Caramelized Bosc Pear Tart, Vanilla Crème, Pine Nut Ice Cream
or
Vanilla Mousseline, Goats Milk Caramel, Espresso Ice Cream
or
Cinnamon Beignets, Spiced Caramel

When: Available during dinner service, for the month of January. Sunday through Friday, from 5pm-10pm
Cost: The Passport to Provence menu is $45/person, not including tax and gratuity.
For Reservations, please call Bistro du Midi at 617-426-7878.