I'm sick and tired of cupcakes and froyo. It's time for something else, another dessert to take the world by storm. My vote for a replacement goes to Bread Pudding. It is a perfect comfort food, and is versatile so that you can create many different flavored bread puddings.
The origin of bread pudding extends back to the 11th century, as people tried to find ways to use their stale bread. A couple hundred years later, in England, it was known as "poor man's pudding" because it was popular with the lower classes. Essentially, bread pudding is made with some type of bread over which a custard-like sauce is poured before it is cooked. Numerous other ingredients can be added, from nuts to fruits, and you can use any type of bread, or bread-like food, such as muffins or donuts. It is relatively easy to make and can be absolutely delicious.
Back in December 2013, I made a wishlist for what I wanted to see more of in 2014, and one of those items was more bread pudding. I mentioned that there was a bread pudding bakery in California, Schulzie's Bread Pudding, which now has two locations. I wanted to see some local bakeries open which specialized in bread pudding. That hasn't happened yet but there has been some good news. Last week, Nation's Restaurant News reported on an increase of bread pudding during the past year. Part of my hopes have come true, there actually had been an increase of bread pudding during the course of 2014, though hopefully it will continue to grow in 2015.
The Nation's Restaurant News reported bread pudding had increased restaurant menu penetration for 5%, though there was not a discussion of its presence in bakeries. The article mentioned two restaurants which were serving bread pudding, including the Temple Bar in Harvard Square, which added a Coconut Bread Pudding with roasted pineapple and crème anglaise to their fall menu. This increase in menu penetration is a positive sign, and hopefully that the trend will spread beyond restaurants to include more bakeries too.
Where have you enjoyed bread pudding? And would you like to see a local bakery concentrating on bread pudding?
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Monday, January 12, 2015
Friday, January 9, 2015
Advice For Upcoming Grand Wine Tasting Events
You're confronted with the opportunity to taste hundreds of different wines. There's no way you can taste all of them, or even a large percentage, so what should you do?
In the New England area, it's now the season for two huge wine tasting events, the Mohegan Sun WineFest (MSW), which will be held January 23-25, and the Boston Wine Expo (BWE), which will be held February 14-15. I'm planning on attending both of these events and suspect I'll see a number of my wine-loving friends there too.
Both events have a Grand Tasting which showcases hundreds of different wines, and present a unique tasting opportunity, the chance to experience a diverse selection and hopefully find some new favorites. Though there are some differences between the two events, there are plenty of similarities as well. As such, I want to offer some advice and suggestions for everyone who may be attending either of these two events.
It is easy to feel overwhelmed at these Grand Tastings. People attend these events for a number of different reasons. Though many don't like to discuss it, there is always a contingent that goes just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers.
What is my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything.
1) Make a plan of which wine regions and/or specific wineries you want to visit. You cannot taste every wine, or probably even 10% of the wines. So you need to be very selective as to what you taste. If you don't go with a plan, you may waste time wandering around the hall, and might even miss a winery that you really wanted to check out. With a plan, you can best take advantage of your limited time. The BWE has a detailed list of Exhibitors on their website which makes such pre-planning easier. The MSW also has a list of Exhibitors.
2) At the BWE, you will find primarily only wine available for tasting, with possibly a handful of exceptions. At the MSW, you will also find beer. cider and spirits available, with a separate area for beer and cider. The spirits are presented within the wine tasting room, and I recommend tasting them after you have already tasted the wines you wish to sample.
3) Don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Portuguese wines? Then make an effort to venture to their tables and try some of their wines, from Vinho Verde to Altejano reds. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different.
4) To avoid the greatest crowds, go on Sunday rather than Saturday. Saturday in the Grand Tastings are more crowded with the huge hordes of attendees. Sunday though does not attract as large a horde of wine lovers. It will still be crowded, but is more manageable. And it is worth getting to the event as soon as it opens, as it tends to get more crowded later in the day.
5) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants,etc. home. Wear comfortable shoes as you will be on your feet for several hours, walking around the tasting hall.
6) Don't wear perfume or cologne as they will interfere with your ability to smell the wine, and will also interfere with the ability of other people to do the same. So show consideration for your fellow attendees and please don't wear it.
7) Eat a hearty meal before going to these events. If you are going to be tasting all that wine, you want to have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some food available at these events, but it is better to start off with a fully belly before you even get there.
8) How will you get to these events? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON"T DRINK & DRIVE!!
9) When you are tasting wines, please spit. Every sip you swallow adds to your alcohol level and if you do not spit, you will soon find yourself intoxicated. Even small sips can add up quickly. Once you are intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit!
10) While you are tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There are numerous food vendors at these events, many offering free samples, so there is no excuse why you can't find something to nibble upon. Water is also necessary to stay hydrated. All of this will help keep your palate sharp, and also try to limit the effect of all that alcohol.
11) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your smart phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures.
12) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events is yet available in Massachusetts. If it is available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.
13) At the BWE, consider attending one of the Wine Seminars. They can be an excellent way for more directed wine education, in a more intimate forum. Check out seminars such as Iconic Wines of Spain, Sake..Is It Just For Japanese Cuisine, Wines of Uruguay and The Modern Wines of Ancient Greece..
14) At both events there are free Chef Demos, where you can watch chefs, many local, demonstrate recipes and you often get to sample what they prepare. At the MSW, the chefs will also do book signings of their cookbooks. This can be a fun break from all of your wine tasting.
15) For more advanced wine lovers, both events have higher-end wine tasting events, with more expensive wines available for tasting. You can check out the BWE Vintner's Reserve Lounge or the MSW Elite Cru event. You have to buy a separate ticket for these events, and they are pricey, but they are compelling. I attended last year's Vintner's Reserve Lounge and I found it to be well worth the price, with an excellent selection of high-end wines as well as plenty of food.
16) Make sure you have fun!
In the New England area, it's now the season for two huge wine tasting events, the Mohegan Sun WineFest (MSW), which will be held January 23-25, and the Boston Wine Expo (BWE), which will be held February 14-15. I'm planning on attending both of these events and suspect I'll see a number of my wine-loving friends there too.
Both events have a Grand Tasting which showcases hundreds of different wines, and present a unique tasting opportunity, the chance to experience a diverse selection and hopefully find some new favorites. Though there are some differences between the two events, there are plenty of similarities as well. As such, I want to offer some advice and suggestions for everyone who may be attending either of these two events.
It is easy to feel overwhelmed at these Grand Tastings. People attend these events for a number of different reasons. Though many don't like to discuss it, there is always a contingent that goes just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers.
What is my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything.
1) Make a plan of which wine regions and/or specific wineries you want to visit. You cannot taste every wine, or probably even 10% of the wines. So you need to be very selective as to what you taste. If you don't go with a plan, you may waste time wandering around the hall, and might even miss a winery that you really wanted to check out. With a plan, you can best take advantage of your limited time. The BWE has a detailed list of Exhibitors on their website which makes such pre-planning easier. The MSW also has a list of Exhibitors.
2) At the BWE, you will find primarily only wine available for tasting, with possibly a handful of exceptions. At the MSW, you will also find beer. cider and spirits available, with a separate area for beer and cider. The spirits are presented within the wine tasting room, and I recommend tasting them after you have already tasted the wines you wish to sample.
3) Don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Portuguese wines? Then make an effort to venture to their tables and try some of their wines, from Vinho Verde to Altejano reds. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different.
4) To avoid the greatest crowds, go on Sunday rather than Saturday. Saturday in the Grand Tastings are more crowded with the huge hordes of attendees. Sunday though does not attract as large a horde of wine lovers. It will still be crowded, but is more manageable. And it is worth getting to the event as soon as it opens, as it tends to get more crowded later in the day.
5) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants,etc. home. Wear comfortable shoes as you will be on your feet for several hours, walking around the tasting hall.
6) Don't wear perfume or cologne as they will interfere with your ability to smell the wine, and will also interfere with the ability of other people to do the same. So show consideration for your fellow attendees and please don't wear it.
7) Eat a hearty meal before going to these events. If you are going to be tasting all that wine, you want to have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some food available at these events, but it is better to start off with a fully belly before you even get there.
8) How will you get to these events? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON"T DRINK & DRIVE!!
9) When you are tasting wines, please spit. Every sip you swallow adds to your alcohol level and if you do not spit, you will soon find yourself intoxicated. Even small sips can add up quickly. Once you are intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit!
10) While you are tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There are numerous food vendors at these events, many offering free samples, so there is no excuse why you can't find something to nibble upon. Water is also necessary to stay hydrated. All of this will help keep your palate sharp, and also try to limit the effect of all that alcohol.
11) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your smart phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures.
12) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events is yet available in Massachusetts. If it is available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.
13) At the BWE, consider attending one of the Wine Seminars. They can be an excellent way for more directed wine education, in a more intimate forum. Check out seminars such as Iconic Wines of Spain, Sake..Is It Just For Japanese Cuisine, Wines of Uruguay and The Modern Wines of Ancient Greece..
14) At both events there are free Chef Demos, where you can watch chefs, many local, demonstrate recipes and you often get to sample what they prepare. At the MSW, the chefs will also do book signings of their cookbooks. This can be a fun break from all of your wine tasting.
15) For more advanced wine lovers, both events have higher-end wine tasting events, with more expensive wines available for tasting. You can check out the BWE Vintner's Reserve Lounge or the MSW Elite Cru event. You have to buy a separate ticket for these events, and they are pricey, but they are compelling. I attended last year's Vintner's Reserve Lounge and I found it to be well worth the price, with an excellent selection of high-end wines as well as plenty of food.
16) Make sure you have fun!
Thursday, January 8, 2015
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.
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1) This January, do good and eat well by dining at numerous top restaurants during The Greater Boston Food Bank’s (GBFB) 33rd annual Super Hunger Brunch. With a growing list of nearly 20 restaurants, diners can choose sweet and savory dishes from menus designed especially for Super Hunger Brunch weekend, January 24th – 25th. Prices are set at $25, $35 and $50 per person and for every dollar spent, three nutritious meals will be provided to our neighbors in need.
According to Catherine D’Amato, GBFB President and Chief Executive Officer, members of the food and hospitality industries are among the hunger-relief organization’s most generous and dedicated benefactors. “The food community has always come together in support of The Greater Boston Food Bank. At this time of year in particular, everyone from chefs and servers to farmers and purveyors contribute to the success of our Super Hunger Brunch fundraiser. We appreciate their willingness to help us end hunger here in eastern Massachusetts.”
In 2014, over 1,800 people participated in Super Hunger Brunch, raising enough funds to provide 219,000 meals to men, women, children, families, college students, senior citizens and veterans in 190 cities and towns throughout eastern Massachusetts.
Chefs Jody Adams of Rialto and Trade, Gordon Hamersley, Mary Dumont of Harvest Restaurant, Andy Husbands of Tremont 647 and Sister Sorel, Tony Maws of Craigie on Main and Kirkland Tap & Trotter, Frank McClelland of New France, Ming Tsai of Blue Ginger and Blue Dragon and Brooke Vosika of The Bristol Lounge at Four Seasons Hotel Boston are longtime champions of The Greater Boston Food Bank and serve on the Super Hunger Brunch Culinary Committee.
Participating restaurants include:
· Burtons Grill of Burlington
· Kirkland Tap & Trotter
· Blue Ginger
· Nix's Ten Center
· Precinct Kitchen + Bar
· Grill 23 & Bar
· 80 Thoreau
· Craigie on Main
· La Morra
· Post 390 Restaurant
· Rialto
· Stella Restaurant
· Dillon’s
· Michael’s Harborside
· The Fireplace
· Tosca
Generous in-kind donations have been provided by Cabot, Backyard Farms, Broccoli Associates, Inc., Carol’s Organic Eggs, Costa Fruit & Produce Company, Dragone, Cold River Vodka, Garelick Farms and Ripe.
For more information about the 2014 Super Hunger Brunch and for advanced ticketing, visit http://www.gbfb.org/superhungerbrunch/. To view menus and make reservations visit the websites of participating restaurants.
2) On Wednesday, January 28, at 6:30pm,, Legal Sea Foods in Park Square will host a wine dinner with selections from Buehler Vineyards. Founded in 1971, Buehler is a small, family-oriented winery located in the mountains east of St. Helena in the heart of Napa Valley. Situated north of Pritchard Hill and Conn Valley, near the base of Howell Mountain, the hillside vineyards primarily produce Cabernet Sauvignon and Zinfandel varietals. Buehler combines extensive experience, minimalist winemaking techniques and meticulous practices which produces complex wines with depth for wine lovers at an affordable price point.
Legal Sea Foods will team up with Owner, John Buehler, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Buehler vine. The menu will be presented as follows:
HORS D’OEUVRES
Scallop Mousse, Brioche Toast Points
Crab, Spinach Spanakopita
Warm Buttered Langoustine, Romano Tart
FIRST COURSE
Lemon Butter Poached Grey Sole Rollatini (Baby Mache Salad, Asian Pear Vinaigrette)
Buehler Vineyards Chardonnay, Russian River Valley, 2013
SECOND COURSE
Gorgonzola Encrusted Tuna Steak (Mushroom Risotto Cake, Mission Fig Compote)
Buehler Vineyards Cabernet Sauvignon, Napa Valley, 2012
THIRD COURSE
Barbacoa Braised Short Ribs (Yukon Gold & Aged Cheddar Mashed Potato, Grilled Portobello Mushroom)
Buehler Vineyards “Estate” Cabernet Sauvignon, Napa Valley, 2012
CHEESE COURSE
Vermont Dandy, Tarentaise, Smith’s Cave-Aged Gouda (Spiced Walnuts, Pomegranate Compote, Grilled Francese)
Buehler Vineyards Zinfandel, Napa Valley, 2012
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
3) In honor of National Soup Month, Legal Sea Foods will be declaring January 15 as “Chowda Day.” Available at all Legal Sea Foods locations during normal operating hours, $1 cups of their signature New England Clam Chowder will be served up with the purchase of an entrée. Legal Sea Foods’ iconic clam chowder recipe has been dished out at every Presidential Inauguration since 1981.
If you can’t make it into Legal Sea Foods, their online fish market will be offering a quart of clam chowder for the special price of $11 on January 15. The clam chowder can be shipped anywhere in the continental US overnight and regularly retails for $21.95. A taste of New England is never far away.
1) This January, do good and eat well by dining at numerous top restaurants during The Greater Boston Food Bank’s (GBFB) 33rd annual Super Hunger Brunch. With a growing list of nearly 20 restaurants, diners can choose sweet and savory dishes from menus designed especially for Super Hunger Brunch weekend, January 24th – 25th. Prices are set at $25, $35 and $50 per person and for every dollar spent, three nutritious meals will be provided to our neighbors in need.
According to Catherine D’Amato, GBFB President and Chief Executive Officer, members of the food and hospitality industries are among the hunger-relief organization’s most generous and dedicated benefactors. “The food community has always come together in support of The Greater Boston Food Bank. At this time of year in particular, everyone from chefs and servers to farmers and purveyors contribute to the success of our Super Hunger Brunch fundraiser. We appreciate their willingness to help us end hunger here in eastern Massachusetts.”
In 2014, over 1,800 people participated in Super Hunger Brunch, raising enough funds to provide 219,000 meals to men, women, children, families, college students, senior citizens and veterans in 190 cities and towns throughout eastern Massachusetts.
Chefs Jody Adams of Rialto and Trade, Gordon Hamersley, Mary Dumont of Harvest Restaurant, Andy Husbands of Tremont 647 and Sister Sorel, Tony Maws of Craigie on Main and Kirkland Tap & Trotter, Frank McClelland of New France, Ming Tsai of Blue Ginger and Blue Dragon and Brooke Vosika of The Bristol Lounge at Four Seasons Hotel Boston are longtime champions of The Greater Boston Food Bank and serve on the Super Hunger Brunch Culinary Committee.
Participating restaurants include:
· Burtons Grill of Burlington
· Kirkland Tap & Trotter
· Blue Ginger
· Nix's Ten Center
· Precinct Kitchen + Bar
· Grill 23 & Bar
· 80 Thoreau
· Craigie on Main
· La Morra
· Post 390 Restaurant
· Rialto
· Stella Restaurant
· Dillon’s
· Michael’s Harborside
· The Fireplace
· Tosca
Generous in-kind donations have been provided by Cabot, Backyard Farms, Broccoli Associates, Inc., Carol’s Organic Eggs, Costa Fruit & Produce Company, Dragone, Cold River Vodka, Garelick Farms and Ripe.
For more information about the 2014 Super Hunger Brunch and for advanced ticketing, visit http://www.gbfb.org/superhungerbrunch/. To view menus and make reservations visit the websites of participating restaurants.
2) On Wednesday, January 28, at 6:30pm,, Legal Sea Foods in Park Square will host a wine dinner with selections from Buehler Vineyards. Founded in 1971, Buehler is a small, family-oriented winery located in the mountains east of St. Helena in the heart of Napa Valley. Situated north of Pritchard Hill and Conn Valley, near the base of Howell Mountain, the hillside vineyards primarily produce Cabernet Sauvignon and Zinfandel varietals. Buehler combines extensive experience, minimalist winemaking techniques and meticulous practices which produces complex wines with depth for wine lovers at an affordable price point.
Legal Sea Foods will team up with Owner, John Buehler, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Buehler vine. The menu will be presented as follows:
HORS D’OEUVRES
Scallop Mousse, Brioche Toast Points
Crab, Spinach Spanakopita
Warm Buttered Langoustine, Romano Tart
FIRST COURSE
Lemon Butter Poached Grey Sole Rollatini (Baby Mache Salad, Asian Pear Vinaigrette)
Buehler Vineyards Chardonnay, Russian River Valley, 2013
SECOND COURSE
Gorgonzola Encrusted Tuna Steak (Mushroom Risotto Cake, Mission Fig Compote)
Buehler Vineyards Cabernet Sauvignon, Napa Valley, 2012
THIRD COURSE
Barbacoa Braised Short Ribs (Yukon Gold & Aged Cheddar Mashed Potato, Grilled Portobello Mushroom)
Buehler Vineyards “Estate” Cabernet Sauvignon, Napa Valley, 2012
CHEESE COURSE
Vermont Dandy, Tarentaise, Smith’s Cave-Aged Gouda (Spiced Walnuts, Pomegranate Compote, Grilled Francese)
Buehler Vineyards Zinfandel, Napa Valley, 2012
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
3) In honor of National Soup Month, Legal Sea Foods will be declaring January 15 as “Chowda Day.” Available at all Legal Sea Foods locations during normal operating hours, $1 cups of their signature New England Clam Chowder will be served up with the purchase of an entrée. Legal Sea Foods’ iconic clam chowder recipe has been dished out at every Presidential Inauguration since 1981.
If you can’t make it into Legal Sea Foods, their online fish market will be offering a quart of clam chowder for the special price of $11 on January 15. The clam chowder can be shipped anywhere in the continental US overnight and regularly retails for $21.95. A taste of New England is never far away.
Tuesday, January 6, 2015
Eating More Mussels
Make a New Year's resolution that you'll want to keep, a resolution that will improve your health in a most delicious way.
Eat More Mussels.
Last summer, I posted Want Cheap, Tasty, Healthy & Sustainable Seafood? Choose Musssels, explaining numerous reasons why you should eat more mussels. The title of that post sums it up well, though I should add that mussels are also easy to cook. Recent news articles I have been reading about mussels have been very positive and it seems that more people are enjoying mussels and I fervently hope that this trend continues.
SeafoodSource posted about the results of a Nielsen Perishables Group report, noting that "Average mussels dollar sales increased 5.4%", which is good to hear although there is more than ample room for growth. That same report also stated that "approximately 1.1% of households purchased mussels" which is far too low, and many more households need to embrace the tasty mussel. The peak time for mussel purchases were during the holiday weeks of Christmas and New Year's, showing that mussels are seen more as a holiday item. However, due to the low cost of mussels, they should not be seen as a holiday luxury, and more as a seafood to be consumed year round.
In my prior post on mussels, I stated that the U.S. imports most of their mussels,primarily from Canada and New Zealand. Within Canada, Price Edward Island (PEI) exports about 88% of all Canadian mussels, with Newfoundland and Nova Scotia occupying second and third place. U.S. mussel production is only about 700,000 pounds, the majority grown in Maine. I recommended that the U.S. should move forward to expand mussel aquaculture, and that now seems to be happening, which also makes me pleased.
The Journal Pioneer reported on new U.S. efforts to expand mussel aquaculture into federal waters. Each state has jurisdiction over the waters up to three miles off their coast, and the federal government is responsible for the waters past that point. Until recently, there hadn't been any regulations concerning mussel aquaculture in these federal waters, but now an experiment is being conducted to assess its viability. The government issued a permit this past October to a shellfish farming operation which is located about 4 miles off of Cape Cod.
The Ellsworth American provided more details about this new mussel operation. The permit is for a 28.5-acre site, in 55-65 feet of water, and will consist of three suspended long-line units, each which can grow up to 10,000 pounds annually. The permit was issued to Santoro Fisheries Corp, which is based in Chatham, and if successful, the operation could eventually increase to 25 lines. Let's hope this operation succeeds, which will lead to even more mussel operations in federal waters, creating more local mussels.
Eat More Mussels.
Last summer, I posted Want Cheap, Tasty, Healthy & Sustainable Seafood? Choose Musssels, explaining numerous reasons why you should eat more mussels. The title of that post sums it up well, though I should add that mussels are also easy to cook. Recent news articles I have been reading about mussels have been very positive and it seems that more people are enjoying mussels and I fervently hope that this trend continues.
SeafoodSource posted about the results of a Nielsen Perishables Group report, noting that "Average mussels dollar sales increased 5.4%", which is good to hear although there is more than ample room for growth. That same report also stated that "approximately 1.1% of households purchased mussels" which is far too low, and many more households need to embrace the tasty mussel. The peak time for mussel purchases were during the holiday weeks of Christmas and New Year's, showing that mussels are seen more as a holiday item. However, due to the low cost of mussels, they should not be seen as a holiday luxury, and more as a seafood to be consumed year round.
In my prior post on mussels, I stated that the U.S. imports most of their mussels,primarily from Canada and New Zealand. Within Canada, Price Edward Island (PEI) exports about 88% of all Canadian mussels, with Newfoundland and Nova Scotia occupying second and third place. U.S. mussel production is only about 700,000 pounds, the majority grown in Maine. I recommended that the U.S. should move forward to expand mussel aquaculture, and that now seems to be happening, which also makes me pleased.
The Journal Pioneer reported on new U.S. efforts to expand mussel aquaculture into federal waters. Each state has jurisdiction over the waters up to three miles off their coast, and the federal government is responsible for the waters past that point. Until recently, there hadn't been any regulations concerning mussel aquaculture in these federal waters, but now an experiment is being conducted to assess its viability. The government issued a permit this past October to a shellfish farming operation which is located about 4 miles off of Cape Cod.
The Ellsworth American provided more details about this new mussel operation. The permit is for a 28.5-acre site, in 55-65 feet of water, and will consist of three suspended long-line units, each which can grow up to 10,000 pounds annually. The permit was issued to Santoro Fisheries Corp, which is based in Chatham, and if successful, the operation could eventually increase to 25 lines. Let's hope this operation succeeds, which will lead to even more mussel operations in federal waters, creating more local mussels.
Monday, January 5, 2015
Rant: Food, Drink & Friendship
"There is nothing on this earth more to be prized than true friendship."
--Thomas Aquinas
This is supposed to be my first Rant of 2015, but I don't want to start the New Year with negativity. Instead, I want to concentrate on something positive, which may actually be stating the obvious but which should be said anyways. It is an issue which often touches upon my work during the year, which affects the food and drink I experience. And I'm sure that applies to most, if not all, of my readers.
Last month, I posted 8 lists of my Favorites, from my favorite wines to my favorite restaurants. As I compiled those lists, reviewing my posts from throughout the past year, I found a common element which bound a number of my most favorite experiences. It didn't surprise me. In fact, I would have been surprised if I hadn't found that common element. In 2015, I'm sure that common element will once again be involved in some of my favorite dining and drinking experiences.
That common element is friendship.
It is a given that the circumstances surrounding us when we eat and drink will affect our perception of that food and drink. If you're vacationing in Europe, drinking local wine at a picturesque cafe, you'll probably think the wine is stunning, partially a reaction to your amazing surroundings. If you had that same wine at a dirty, noisy and crowded little restaurant, you might not enjoy it as much. Besides your surroundings, the people with you at the time will also play a role in your enjoyment. When you are dining with the people you most love, those closest to you, you're more likely to have a better experience.
My good friend Adam Japko, of WineZag, is a fellow aficionado of fine food and wine, During this past year, we have shared plenty of excellent dining and drinking experiences, from Boston to Las Vegas. We have shared numerous compelling wines, whether at a poker game or a specialized tasting. When I look at my Favorites of 2014, Adam figures into more of them than any other person. As I have repeatedly said before, good food and drink is even better when shared. And sharing such matters with Adam has enhanced them for myself.
I sincerely hope that you have at least one good friend who enhances your own dining and drinking experiences. As this new year begins, maybe you should thank those friends for enriching your life. I also hope that you do the same for your own friends, making their own food and drink taste better. Appreciate the friends in your lives as make your life even better. Without friends, your life is empty and shallow.
"Friendship improves happiness and abates misery, by the doubling of our joy and the dividing of our grief."
--Marcus Tullius Cicero
--Thomas Aquinas
This is supposed to be my first Rant of 2015, but I don't want to start the New Year with negativity. Instead, I want to concentrate on something positive, which may actually be stating the obvious but which should be said anyways. It is an issue which often touches upon my work during the year, which affects the food and drink I experience. And I'm sure that applies to most, if not all, of my readers.
Last month, I posted 8 lists of my Favorites, from my favorite wines to my favorite restaurants. As I compiled those lists, reviewing my posts from throughout the past year, I found a common element which bound a number of my most favorite experiences. It didn't surprise me. In fact, I would have been surprised if I hadn't found that common element. In 2015, I'm sure that common element will once again be involved in some of my favorite dining and drinking experiences.
That common element is friendship.
It is a given that the circumstances surrounding us when we eat and drink will affect our perception of that food and drink. If you're vacationing in Europe, drinking local wine at a picturesque cafe, you'll probably think the wine is stunning, partially a reaction to your amazing surroundings. If you had that same wine at a dirty, noisy and crowded little restaurant, you might not enjoy it as much. Besides your surroundings, the people with you at the time will also play a role in your enjoyment. When you are dining with the people you most love, those closest to you, you're more likely to have a better experience.
My good friend Adam Japko, of WineZag, is a fellow aficionado of fine food and wine, During this past year, we have shared plenty of excellent dining and drinking experiences, from Boston to Las Vegas. We have shared numerous compelling wines, whether at a poker game or a specialized tasting. When I look at my Favorites of 2014, Adam figures into more of them than any other person. As I have repeatedly said before, good food and drink is even better when shared. And sharing such matters with Adam has enhanced them for myself.
I sincerely hope that you have at least one good friend who enhances your own dining and drinking experiences. As this new year begins, maybe you should thank those friends for enriching your life. I also hope that you do the same for your own friends, making their own food and drink taste better. Appreciate the friends in your lives as make your life even better. Without friends, your life is empty and shallow.
"Friendship improves happiness and abates misery, by the doubling of our joy and the dividing of our grief."
--Marcus Tullius Cicero
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