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) Executive Chef Tyler Kinnett and the team at Harvest welcomes former Harvest kitchen alumnus and noted cookbook author, Annie Copps, to showcase her new cookbook titled, A Little Taste of Cape Cod, at Harvest’s “The Book and The Cook” dinner series.

On Tuesday, September 18th, from 6pm-9pm, Harvest Executive Chef Tyler Kinnett and Pastry Chef Josh Livsey will welcome Annie B. Copps, a former Harvest chef, and her cookbook, A Little Taste of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone’s favorite cape.

The menu will include oysters, garlicky mussels with linguica, bluefish pate, lobster rolls, pan seared scallops, Baby Back Ribs with cranberry BBQ sauce, corn pudding, and apple crisp.

Tickets are available for $85 (inclusive of tax and gratuity) and include a short reception, 4 course dinner, a fun and vibrant Q&A with the author and chefs, and a signed copy of A Little Taste of Cape Cod.

Space is limited and reservations are required. Call 617-868-2255 directly to book seats. Or visit https://www.eventbrite.com/e/the-book-and-the-cook-a-little-taste-of-cape-cod-tickets-49602479351 to purchase tickets.

2) The Ghost Walks, a new Theatre District’s spot for inventive cocktails and creative sharable plates, is introducing weekday lunch service. Now available 11:00 a.m. to 3:00 p.m. Monday through Friday, guests can enjoy all-new lunch offerings of small plates, sandwiches, and tacos available for dine-in and take out.

Chef Aaron Lhamon and the Ghost Walks team are debuting a new culinary approach at The Ghost Walks, featuring a mix of inventive dishes and beloved staples. Guests can eat globally-inspired small plates like Shrimp Salad with crushed black bean salsa, cilantro, cumin, and crema; Fried Burrata with pepper and tomato sofrito, and paprika; and Charred Brussels with bourbon maple syrup and caramelized pumpkin seeds. Small plate favorites from The Ghost Walks dinner menu like the Sweet & Spicy Ribs with cochujang, calamansi, palm sugar, togarashi, and Asian slaw; and the signature TGW Wings available in fire (served with goat cheese ranch) or naked (with a selection of three house sauces) will also be available during lunch service.

Chef Aaron is debuting a fresh lineup of sandwiches and tacos for the ultimate to-go lunch option. Served with house made potato chips, The Ghost Walks’ sandwich selection includes Braised Beef Bahn Mi with Ponzu sticky sauce, sesame, cilantro, braised red cabbage; Pimento Grilled Cheese with roasted peppers and cheddar; Italian Grinder with salami, tomato, lettuce, provolone, aioli, and evoo; Oyster Po Boy with old bay, aioli, and slaw; and The Waygu Ghost Burger with smoked tomato jam, Aleppo aioli, cheddar cheese, baby romaine, and served on brioche. Guests can enjoy a fresh lineup of tacos served on gluten-free white corn tortillas. Mix and match from taco selections including Barbacoa with lime aioli, cilantro, smoked salt, and smoked tomato jam; vegetarian-friendly Tempura Cauliflower with avocado, cilantro, chipotle aioli, and arugula; and Crispy Pork Belly with cilantro, chimichurri, Mexican salsa, and lettuce. Each taco serving comes with your selection of three tacos for $9.

Celebrate Port Wine Day!

"Port is the greatest poetry in wine."
--Francisca Van Zeller

Today is Port Wine Day, an annual, worldwide celebration of the wonders of Port. This is the fifth such celebration and September 10 was chosen as the annual date as it is the day when Port's designation of origin was created back in 1756. Today is a day to enjoy a glass of Port (or several), to learn more about this delightful fortified wine, and to spread the word to others.

As a Cavaleiro in the Confraria do Vinho do Porto, a Knight in the Brotherhood of Port Wine, it is my responsibility to promote Port consumption, to be a passionate advocate and help educate others about the fascinating history and details of Port. For some background information on Port, you can check out my five-part Origins of Port, my article on the Diversity of Port, or some of my Port reviews. Next month, I'll be traveling to Porto and the Douro region, so you can expect to see much more coverage of Port in the coming months.

How much Port is consumed in the U.S.? Let's first look back to 2010 so we can gain some sense of the past and assess how consumption has changed during the last decade. Portugal produced about 6.7 million cases of Port, which was a reduction of over 10% since 2007. What might surprise many people is that the largest importer of Port was France, buying about 28.5% of all Port production, and it has actually occupied the top spot since 1963. Who would have though the French were such big fans of Port wine?

Holland, in second place, purchased about 14.2% while Portugal itself, in a close third place, purchased about 14%. Great Britain, which once was the primary consumer of Port, now occupied fourth place while the U.S. occupied sixth place, buying only 3.9%, broken down roughly into 374,000 cases of Port, comprised of 107,000 Reserve Ports, 77,000 Ruby and 70,000 Tawny Ports.  U.S. purchases of Port had been generally declining from a high of 4.6% in 2006, except for a slight boost in 2010, up from 3.8% in 2009.

We can now look at current Port wine sales, from January to June 2018, including comparing them to the similar period in 2017. Portugal produced about 3.3 million cases of Port, down 1.2% from 2017. That total was divided into 2.7 million cases of standard Port and 560,000 cases of premium Port. Once again, the largest importer of Port was France, buying about 30.9%, an increase since 2010. Second place is now occupied by Portugal, at 16.3% and Holland falls back to third place at 13.6%. Belgium now occupies fourth place at 11.6%, and Great Britain has dropped to fifth place at 5.9%.

The U.S. remains at the sixth position though it now purchases 4.8%, an increase since 2010 and a new high, above the 4.6% in 2006. This percentage translated into about 160,000 cases. The percentage increase is primarily due to an increase in the purchase of premium Ports. Despite this increase, Port in the U.S. remains a niche beverage. 160,000 cases is still a relatively small amount when compared to all of the other wine available in the U.S.

There are plenty of California wineries which produce more than that in a single year. The U.S. also imports far larger amounts of wines from other countries, such as approximately 243 million cases of Italian wine. The amount of Port that comes into the U.S. is a small drop compared to so many other domestic and imported wines. As such, not enough Americans are enjoying the pleasures of Port and they need to be introduced to this compelling wine. It is promising to see that more Americans are drinking Port, but we need a significantly larger percentage to become Port fans.

If you already enjoy Port, then continue to explore its diversity and try types of Port you might not be familiar. In addition, share Port with your family and friends, showing them the pleasures of Port, trying to persuade them to drink more Port. If you don't know much about Port, then make an effort to learn more about it. Buy some Port and drink it, both alone and paired with food. Check out Port from various producers and see how their styles differ. Try pairing Port with food, such as Port and Blue Cheese, or Port and chocolate. Slowly savor a Vintage Port with good friends, reveling in its complexity and diverse flavors.

How will you celebrate Port Day today?

"Port is the oil of good conversation."
--Adrian Bridge

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) On Wednesday, October 3rd, from 6pm-9:30pm, Share Our Strength's No Kid Hungry Dinner will return to Boston Center for the Art's Cyclorama in the South End. The evening will feature a silent auction, cocktail reception, and an exclusive multi-course seated dinner prepared table-side by Boston's top chefs- all benefiting No Kid Hungry‘s work to end childhood hunger in America. As one in five children in this country struggles with hunger, including more than 270,000 kids in MA, No Kid Hungry works tirelessly to lessen these statistics through fundraising events like the No Kid Hungry Dinner.

This year’s No Kid Hungry Dinner features over 20 participating chefs, including: Bambara's David Bazirgan, Bristol Restaurant & Bar's Jessica Biederman, Toro's Jamie Bissonnette, Brasserie Jo's Nick Calias, Boston Urban Hospitality's Chris Coombs, Chickadee's John DaSilva, Cultivar's Mary Dumont, Puritan & Co's Will Gilson, The Smoke Shop BBq's Andy Husbands, Mooncusser Fish House's Carolyn Johnson, Bar Mezzzana's Colin Lynch, Davio's Italian Steakhouse's Rodney Murillo, SRV's Kevin O'Donnell and Michael Lombardi, Bendetto's Michael Pagliarini, Sarma's Cassie Piuma, Outlook Kitchen & Bar's Tatiana Rosana, Waypoint's Michael Scelfo, Eastern Standard's Jeremy Sewall, Select Oyster Bar's Michael Serpa, PABU's Ben Steigers, Tapestry's Meghann Ward, Oak & Rowan's Brian Mercury, Flour Baker & Cafe's Joanne Chang, and MIDA's Douglass Williams.

Tax-deductible tickets range in price from $1,000 for individual tickets to the seated dinner and cocktail reception to $25,000 to a 20-person group ticket. 100% of the proceeds benefit the No Kid Hungry campaign. To purchase tickets or for more information, please visit: https://events.nokidhungry.org/events/bostons-no-kid-hungry-dinner/

2) Bin Ends is back with their Wine Dinner Series, kicking off with Chef/Proprietor Steven LaCount at Chiara Bistro in Westwood on Sunday, September 16th at 6:30 PM. The dinner will  explore the Wines & Cuisine of Southern Italy - a specially prepared meal featuring the cuisine and fine wines of the Abruzzo, Campania, Calabria, & Sicily.

Chef/Owner Steven LaCount and his talented staff will prepare a five-course dinner menu while Bin Ends proprietor John Hafferty DWS has hand-selected the wine for the evening and will serve as master of ceremonies.

The Menu:
~First Course~
Crudo of Branzino (Marinated Manila Clams, Pickled White Balsamic Shallots, Shaved Finger Peppers, Anchovy & Citrus Vinaigrette, Micro Arugula)
2015 Lorenzo Piccione di Pianogrillo Grillo, Sicilia
~Second Course~
Cast Iron Seared Local Swordfish (Saffron Risotto, Orange Braised Fennel, Castelvetrano Olive & Caper Butter Sauce)
2017 Fattoria Nicodemi Rosato di Cerasuolo, Abruzzo
~Third Course~
Linguine Carbonara (Pancetta, Guanciale, Egg Yolk, Caciocavallo Cheese, Parsley)
2014 I Custodi "Pistus" Etna Rosso, Sicilia
~Fourth Course~
Rosemary Crusted Loin of Lamb (Olive Oil Crisped Chickpea Polenta, Sicilian Eggplant Caponata, Herbed Ricotta Cheese Stuffed Squash Blossoms)
2014 Falerno del Massico "Zer05" Primitivo, Campania
~Desert Course~
A Sweet Tour of Sicily
Lemon-Honey Olive Oil Cake, Buttermilk Panna Cotta, Almond Granola
Lemon Curd, Candied Lavender, Blood Orange Supremes
Caffo Limoncino dell'Isola, Calabria

Seating is limited to 30 people. Tickets cost $95 and can be purchased at this link. Once you make your purchase, simply print out your confirmation receipt and bring it with you to Chiara Bistro on the evening of the dinner. Under "Delivery Instructions", choose "In-Store Pick-Up" and Bin Ends will take care of the rest. If there are any members of your dinner party who have specific dining restrictions, please let them know in the NOTES section while placing your order as well.

Sia Blended Scotch: Finding Your Passion

The fascinating story behind Sia Blended Scotch Whisky touches on some universal and important themes, from following your passion to refusing to judge a category by one or two examples. Plus, the Sia is also delicious, a whiskey that could convert non-whiskey drinkers.

I received a bottle of the Sia as a birthday gift from good friends Rob & Laura Ciampa. Of course I needed to learn all that I could about the Sia, especially as I wasn't familiar with the brand. The founder of Sia is Carin Luna-Ostaseski, a native of Miami, Florida, who worked for about 17 years as a Marketing Creative Director for major news outlets and numerous California start-ups. There was a point in time where Carin disliked whiskey, though that was primarily based on a very limited sampling.

One night, while out with some friends and co-workers, one of those co-workers convinced Carin to try some whiskey, hoping to find one that would appeal to her preferences. Carin was willing to take a chance, tasting five different whiskies, and became an instant fan of the Oban 14 Year Old. This brought her the realization that you can't judge a category by only a few samples. There is so much diversity in whiskey and other spirits that there is almost always something for everyone. It is just a matter of finding a whiskey that will appeal to your own preferences. This is true for all alcohols, from Sake to Wine.

Carin began tasting more whiskies, and after a break-up, she began collecting whiskey, eventually accumulating about 300 different bottles. A passion for whiskey can taken hold and she continued to increase her knowledge and experience with whiskey. In time, this led Carin to the idea of creating a new blended Scotch, something to be accessible and affordable. This entailed lots of work in finding partners in Scotland who could source and blend the whisky. Carin decided on the name "Sia," which means the "number six," which is also the date of her birthday. In 2012, Carin eventually decided to run a Kickstarter to raise the funds needed to launch her new brand. With a goal of $39,000, she eventually raised over $45,000, making the campaign a success.

The Sia Blended Scotch Whisky ($49.99) is a blend of 60% grain and 40% malt, sourced 50% from Speyside, 40% Highland, and 10% Islay. It has an ABV of 43% and is imported into the U.S by Spirits Imports, Inc.  It is also important to know that 1% of sales are donated to charities that help women start and grow their businesses.

The nose of the Sia is intriguing, with touches of vanilla, spice, caramel and a tiny waft of smoke. On the palate, it is silky smooth, lacking the burn you find in some other Scotches. You'll find a melange of pleasing flavors, including caramel and vanilla, a strong spicy backbone, and more subtle hints of citrus, smoke, and toffee. It possesses a touch of sweetness and has a lengthy, satisfying finish. It certainly accomplishes its goal of being approachable and accessible. A family member, who generally dislikes whiskey, tasted it and was surprised at how much she liked it. The Sia earns a hearty recommendation.

Thanks to Rob & Laura for introducing me to this tasty whisky,

Rant: Celebrating Restaurant Workers

Today is Labor Day, a national holiday "dedicated to the social and economic achievements of American workers." It is celebrated on the first Monday every September and is often seen as the unofficial end of Summer. For many people, it is a time for parties and BBQs, eating and drinking. Some may go away for the long weekend, maybe to spend the last weekend at the beach, while others may simply visit a friend or family member's home for a celebration. Not much thought seems to go into the meaning behind this national observance.

Today, I'm hoping that everyone takes at least a little time to think about the underlying meaning of this holiday, and to give thought and thanks to the many good people involved in the local food service industry. Servers, bus persons, cooks, dishwashers, bartenders, hosts/hostesses and more. They work hard to bring you pleasure, to provide you delicious food and drink and to satisfy your cravings and urges. They deserve our gratitude and recognition for all their hard work.

The honor these workers, you should dine out more often, patronizing the excellent restaurants in the local area. Each month, numerous restaurants must close, many due to financial reasons, and if you want your favorite restaurants to survive, you need to dine there more often. Give them your continual support!

When you dine at these restaurants, make sure to tip properly as many of these workers greatly depend on your tips. The issue of tips has garnered lots of press lately, with heated discussions over what is proper, whether restaurants should go tipless, and much more. Patrick Maguire, of I'm Your Server Not Your Servant, has written a number of articles about the issues surrounding tips, providing thoughtful discussion. The main point to remember is that you should tip fairly, and you really need to stop and think about what is fair.

In addition, consumers need to understand about efforts to help the back of the house staff, such as the administrative/hospitality fees used at restaurants like Ledger, Tres Gatos, Casa Verde, Little Dipper Cafe, Brassica Kitchen, and others. This is a small fee, often only 3%, which helps the non-tipped staff who work in the kitchen, behind the scenes, often toiling for long hours to ensure your food is delicious. Some diners bristle at the idea of this tiny fee, though they probably don't understand the rationale behind it.

Finally, when you dine out, please treat all of the restaurant workers with respect and courtesy. Being civil and polite should be a given, but sadly that isn't always the case. Treat restaurant workers in the same manner in which you would want to be treated. We rarely talk about the responsibilities of diners but maybe that should change. Being respectful and courteous while dining out should be a responsibility. If you don't think so, then I suggest you should stay home.

Don't just eat, drink and celebrate today. Please, also give some thought to the meaning of the day, recognizing all the service people who make your life better.