The Passionate Foodie's 9th Anniversary

9 Years! The Ninth Anniversary of The Passionate Foodie blog. 

9 Years of Eating & Drinking. 9 Years of Food, Restaurants, Wine, Sake, & Spirits. 9 Years of Writing, Reading, & Learning. 9 Years of Making New Friends, Meeting New People, & Enjoying Life with Old Friends. 9 Years of Work & Fun. And I look forward to what the next 9 years will bring.

I've actually been blogging for 10 1/2 years as before I started The Passionate Foodie I wrote for another blog, the Real World Winers, which is now defunct. During all these past years, I've written over 3900 posts, a figure which still amazes me. My writing has improved over the years and my passion has not diminished.

I have learned so much about food & drink as I have tried to explore many different topics but I also know that I still have much more to learn. It is a never ending education, with much room for growth. That is one of my favorite aspects, learning about new things and then sharing my finds with all my readers.

My blog has provided me a myriad of wonderful opportunities and experiences, creating a vast storehouse of fantastic memories. I've sampled so much excellent and exciting food and drink, in this country and others. I've met so many interesting people, which has enhanced my experiences as I've long said that food and drink when shared is even better. 

It has been my pleasure to try to showcase and promote under-appreciated and/or lesser known wines, spirits and other drinks. From Sherry to Sake, from Franciacorta to Xynomavro, from Mezcal to Pisco. It has been my pleasure to recommend and promote the restaurants which I have enjoyed. I want those businesses to succeed, so I'll be able to dine there for years to come. I want my readers to understand why I am so passionate about the matters I recommend. 

During these nine years, what started as a hobby transformed into my profession. I am a freelance writer,  Sake educator/consultant and fiction writer. I've published three novels and a book of short stories, primarily part of my Tipsy Sensei series, supernatural thrillers, set in Boston, which tell the tales of a Sake expert who learns that the supernatural creatures of Japanese folklore are real.

I owe many thanks to all of my readers, as it is their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute, in a myriad of ways, to my blog.  Life is about connections, about the relationships we make, and they all contribute to what we do.

Why have I continued writing for these nine years? It's simple for me. I'm extremely happy at what I do and that is what is most important in life. If I didn't thoroughly enjoy what I've been doing, then it would have ended years ago. I find it fulfilling and satisfying, and hope that my passion for food, drink and writing never dims. I look forward to celebrating my 10th anniversary next year, and then my 20th ten years after that. And I hope my readers keep reading me year after year.

I'll end with a question for my readers: What topics would you like to see me write about in the future?

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.
**********************************************************
1) Chef Josh Turka of The Salty Pig and Chef Dante de Magistris of Dante will go head-to-head in Share Our Strength’s Neighborhood Food Fight. The upcoming round pits hot-spots The Salty Pig and Dante against each other on Tuesday, May 17, from 6pm-8pm, at Capo in South Boston. The delicious evening will benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.

No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.

Tickets are available for a discounted, spring-fling price of $20 per person, which includes the food created by both talented chefs along with two complimentary drinks.

Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights

2) On Monday, May 23, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with Paul Michael, owner of Peter Michael Winery. Located on the western face of Mount St. Helena in Knights Valley, this illustrious winery draws inspiration from the legendary wineries of Burgundy and Bordeaux. Since 1983, the family owned winery has consistently created terroir-driven wines that stand the test of time.

The menu will be presented as follows:

HORS D’OEUVRES
Jonah Crab Tartine
Uni Crudo
“Lobster Roll”
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Pan-Seared Dry-Aged Scallop (lightly smoked pumpkin seeds, golden squash crème caramel, herbal yuzu “tea”)
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
SECOND COURSE
Roasted Sablefish (harissa-scented lemon crumble, baby fennel, peach gel, foie gras hollandaise)
Peter Michael “Belle Côte” Chardonnay, Knights Valley, 2013
THIRD COURSE
Turmeric-Glazed Poached Salmon (bouquetière of baby spring vegetables, black trumpet mushrooms, soft herbs, smoked salmon consommé)
Peter Michael “Le Caprice” Pinot Noir, Sonoma Coast, 2013
CHEESE COURSE
Saint-Nectaire
Cremeux de Bourgogne
Comté Fort Saint-Antoine
With fresh stone fruit preserves, duck fat-fried marcona almonds, toasted baguette “wafer”
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2012

COST: $175 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

3) Celebrating its eighth anniversary, Scampo is debuting a specialty cocktail menu with their greatest hits since opening in 2008. The special supplementary cocktail menu – titled “Rock Stars: Cheers to Eight Years” – will be available through June and features Scampo’s bestselling cocktail from each year since it has been open.

The throwback craft cocktails will be shaken up as follows:
2008: Fresca with rosemary-infused grapefruit vodka and elderflower
2009: Cranberry Spritz with Angel’s Envy, cranberry juice, fresh orange juice, Aperol and a splash of prosecco
2010: Scampo Margarita with tequila, blood orange, agave and lime
2011: Pop Tart with Leblon Cachaça, Framboise, muddle strawberries, lime and brown sugar
2012: Scampo Bellini with rosé champagne and fresh peach
2013: Scampo Lemonade with vodka, fresh raspberries and fresh squeezed lemonade
2014: The Bee’s Knees with chrysanthemum infused gin, honey and lemon
2015: Spicy Tangerine with tequila, tangerines, agave and lime
Standing in for 2016 is a recipe from Lydia Shire’s vault, created in 1980: Lydia’s Mai Tai with light and dark rums, fresh lime juice, pineapple juice and orgeat syrup.

COST: $14 per cocktail

4) This Mother’s Day, Waltham’s Italian newcomer, Osteria Posto, will be offering a special brunch menu from 11:30 a.m. to 2:15 p.m. and their regular dinner menu from 3:00 p.m. to 6:00 p.m.

The special brunch menu is as follows:

Appetizers include:
- Oysters with cocktail sauce, horseradish, and lemon ($18/$36)
- Caramelized Banana Bruschetta with Nutella and sea salt ($9)
- Fennel-Cured Salmon with dill cream, pickled onions, and toasted everything bagel chips ($13)
- Shrimp Cocktail with poached shrimp, cocktail sauce, and lemon ($17)
- Burrata with roasted tomatoes, strawberries, and balsamic ($14)
- Hush Puppies with pancetta, lobster, fontina, and harissa aioli ($9)
- Mezze Platter with hummus, roasted eggplant, marinated pepper, feta, pickled cucumbers, tzatziki, and spiced Turkish walnuts ($18)
Entrees include:
- French Toast with maple and fig scirropo, marscapone crema ($15)
- Lobster Benedict with asparagus and hollandaise ($22)
- Brisket Hash with potatoes, sunny-side up eggs, and garlic aioli ($24)
- Steak and Eggs with a 6 oz. filet, poached egg, hollandaise, asparagus, and hashed potatoes ($24)
- Spring Frittata with asparagus, mushrooms, peas, favas, goat cheese, and basil ($16)
- Quiche with spinach, pancetta, mozzeralla, and oregano ($16)
- Frittata with crab meat, tarragon, and parmesan ($16)
- Baked Eggs with ciabatta, spicy tomato, fingerling potatoes, and kale ($15)

For Reservations, please call 781-622-1500

5) BISq, located in Inman Square, will be serving up special menu items for brunch this Sunday for Mother's Day from 11 a.m. to 2:30 p.m.

Main dishes include:
- Louisiana-Boiled Shrimp and Crawdads with marinated hearts of palm, creole remoulade, frisee ($12)
- Chef’s Breakfast with tonno di maile, lentil salad, hard-boiled egg, sweet plantains, baguette ($10)
- Greek Yogurt Parfait with purple corn, mango, strawberry, sunflower seed granola ($6)
- N’awlins Eggs Benedict with shrimp toast, poached eggs, creole Hollandaise, sexy scallions ($14)
- Breakfast Pizza with roasted garlic schmoo, ricotta salata, spaghetti squash, baked egg, tomato preserve ($16)
- French Toast Bread Pudding with poached rhubarb, vanilla salt, anise whipped cream ($12)
- Soft-Shell Crab Pecan with melted leeks, roasted sweet potato, candy cap mushrooms ($18)
Sides include:
- Breakfast Sausage ($6)
- Cheesy Grits ($5)
- Biscuits and Gravy ($7)

For Reservations, please call 617-714-3693

Wine From Fly Droppings?

Would you drink a wine made from "fly droppings?"

As I perused the wine shelves at Streetcar Wine & Beer in Jamaica Plain, I was intrigued by a Portuguese wine that was aged in a clay amphora. I knew nothing about it beyond what I read on its label but that was sufficient for me to buy it, to take a chance on it. I've enjoyed a number of other amphorae wines but I've never previously sampled one from Portugal. In my never-ending vinous quest, this was a unique wine I craved to experience and wasn't disappointed.

For more than five generations, the Pato family has been involved in wine production in Portugal and Luis Pato has earned a excellent reputation. He began his career in the Bairrada region, creating wines from the Baga grape. His daughter, Filipa Pato, left Portugal after university to travel to a few different wine regions, including France, Argentina, and Australia. Upon her return, in 2001, Filipa started her own winery in the Bairrada region, with a special concern for growing and promoting the Baga grape. She eventually chose to age one of her Baga wines in amphorae and apparently it worked so well that she chose to age a white wine in amphorae too.

The 2014 Filipa Pato Post-Quercus Branco ($18/500ml), imported by Oz Wine Company, is made from 100% Bical, from an organic vineyard, and has an alcohol content of only 11%. It was fermented with indigenous yeasts and then aged in clay amphorae which were buried underground. Post-Quercus, which translates as "after oak," is intended to refer to wine aged in amphorae rather than oak barrels. The idea behind the amphorae is that they permit gentle micro-oxygenation but do not impart flavors to the wine as does oak.

Bical is an indigenous Portuguese grapes which is mainly found in the Bairrada and Dão DOCs. In the Dão, it is also known as Borrado das Moscas, which translates as "fly droppings!" It received that name as the yellow-skinned grapes have small brown freckles which make it look spotty. It is an aromatic, early-ripening grape, known for its high acidity. Bical ages well in oak and does well with extended lees contact too. It is commonly used in the production of sparkling wines, especially blended with Arinto.

On the nose, I found this wine to present some appealing stone fruit aromas with floral accents and a slight herbal note. On the palate, I was pleased with the bright and juicy peach & pear notes that were accompanied by some briny accents and hints of minerality. It possessed a smooth texture with a mildly creamy aspect and a lingering, satisfying finish. There was plenty of complexity and each sip was both intriguing and delicious. This would be enjoyable on its own or paired with seafood, chicken or other light, summery dishes. Highly recommended!

Boston Bakes For Breast Cancer & Phillips Chocolates

Imagine enjoying a scrumptious dessert, maybe a delicate pastry, a rich chocolate, or a hearty bread pudding. And now imagine that simply by enjoying that sweet treat, you're also helping people with breast cancer. Sounds satisfying on multiple levels.

Imagine no more. Today, and running through May 8, you should check out the 17th Annual Boston Bakes For Breast Cancer. Over 300 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts are participating in this event. Check out this lengthy list of participants to see which ones are located close to you. You can either visit the participants or order their desserts online. Check out this photo gallery of some of the delicious desserts you will find this week.

Each participant either designates all sales of one specific dessert or they designate 50% of the proceeds from their entire dessert menu, to breast cancer care and research. Proceeds benefit Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to making a difference.
They state: "Bakes for Breast Cancer raises money for breast cancer research one sweet at a time through our dessert oriented events. Our grassroots nonprofit organization has one goal, to end breast cancer in our lifetime. We believe anyone can help make a difference by baking, buying or selling, a dessert with a purpose."

Phillips Chocolates, Boston’s oldest chocolatier which was founded in 1925,  is one of the participants of Boston Bakes for Cancer and they are offering a special handmade Brownie as their dessert option. Using a rich cocoa powder, the Brownie has a pink breast cancer awareness ribbon (made from white chocolate) and it is wrapped with a pink bow. The Brownie can be purchased for $3.30 at their locations in Dorchester and Braintree, or ordered online. I received a media sample of this brownie.

The brownie itself is chewy and moist, with a very rich chocolate flavor and the white chocolate swirls add some crunchy texture. A tasty treat, you could always top it with some ice cream and make your own brownie sundae, or just enjoy it as is. It would make a nice gift and proceeds go to a great cause. Support Boston Bakes for Breast Cancer and consider getting one of these special Brownies from Phillips Chocolates.

Rant: Preventing Heat Death

Would you lock your child or pet in a hot car with the windows rolled up? 

I think not, as well as I seriously hope not. You understand the great danger involved in locking something precious in a confined area subject to great heat. The interior of a car can get even hotter than the temperature outside that car. Even with the windows opened a small bit, the interior of a car can still get stifling hot. However, most people confine their safety concerns to children and pets, forgetting that other items inside your car can be harmed as well.

As May begins, summer is just around the corner which means many of us have plans to travel. You might visit a winery or farm, a specialty food shop or a distillery. At those places, you'll probably want to purchase some food and drink to take home with you. For example, you might pick up several bottles of wine from a winery or a pound of cheese from that small farm. You'll then toss those items in your trunk, often forgetting that during the summer, the inside of the trunk can get quite hot.

That heat can destroy the food and drink you want to take home with you. You might end up with a melted glob of cheese and ruined bottles of wine. You might as well have thrown away your money. And you could have prevented this tragedy quite easily with a little advance preparation.

To remedy this situation, before you leave on your travel adventure, you need to place some type of cooler, insulated bag, box or similar container in your trunk. You might also take ice packs or wait to buy ice when you get to your destination. Make sure the insulated container is larger enough to carry the usual amount of food and drink items you purchase when you are on vacation. This will prevent your purchases from being injured or even dying from the heat.

You probably should also bring a box of large ziplock bags with you, to repackage your foodstuffs when they are sitting in your insulated containers, especially if there's ice in those containers. The ziplock bags will protect the food packaging from the ice and if the foods accidentally melt, break or ooze out, they won't ruin the rest of your food.

Don't lock your wine and food in a hot car without protecting them from the heat.