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.
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1) Abe & Louie’s celebrates its twenty year anniversary with a sweet gesture for some of the area’s charitable organizations. Starting October 1st, the restaurant will feature a deliciously designed signature dessert that gives back to a different non-profit each month as part of their "20th Anniversary Community Give Back” program.

The specialty desserts are $12 each, with 20% of the proceeds being donated to the corresponding charity and matched by Tavistock Restaurant Collection– the parent company that owns Abe & Louie’s, as well as other restaurants in Massachusetts and throughout the country.

The campaign kicks off October 1st with a special red velvet cake topped with cream cheese icing and pumpkin Oreo ice cream to benefit the Leukemia & Lymphoma Society®(LLS) a dessert inspired by Acute Myeloid Leukemia (AML) survivor Mary Shertenlieb, whose inspiring story and efforts in the fight against cancer have touched hearts of the Boston community and beyond. Funds raised throughout October from the sale of the red velvet cake will support Light The Night®. Mary’s team of family & friends, ‘March with Mary’, have participated in the walk since 2013, raising more than $130,000. This October 17th, they will once again gather on the Boston Common with more than 5,000 participants to lift their lanterns and raise funds for research and support for patients and families. To find a walk in your area or support their efforts, visit LightTheNight.org.

In the three months following October, specialty desserts will be designed for the Ellie Fund in November, the Last Call Foundation in December, and the Pedro Martinez Foundation in January.

Guests can order the specialty desserts at any time during the operating hours.

2) Puritan & Company of Inman Square announces a very special upcoming winemaker dinner with Schramsberg Vineyards of Napa Valley. Join winemaker Hugh Davies on Tuesday, October 16th, from 6:30pm-9:30pm, for the opportunity of tasting exquisite sparkling wines followed by a four course lamb dinner prepared by chef/owner Will Gilson.

In 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode traditionelle style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. This is an extraordinary opportunity to taste what are arguably the best sparkling wines made in America

The Menu includes:
Arrival
2014 Blanc de Blancs North Coast, California
sourdough waffle (caviar and crème fraîche)
First Course
2014 Blanc de Noirs North Coast, California
2015 Brut Rosé North Coast, California
seared and chilled scallop salad (pear purée, sea beans, brown butter bread crumbs)
Second Course
2016 Davies Vineyards Pinot Noir “Nobles Vineyard” Fort Ross-Seaview, Sonoma County
charcoal-grilled duck (lentils, potato purée, onions, cranberry jus)
Main Course
2015 J. Davies Cabernet Sauvignon Diamond Mountain, Napa Valley
smoked rack of lamb (mint salsa verde, heirloom carrots, roasted parsnip)
Dessert
2009 J. Schram Brut North Coast
aged goat cheese (figs, pistachios, toasted brioche)

The $145 tickets are inclusive of dinner, wine, and gratuity and are available at EventBrite. Please email rebecca@puritancambridge.com if you have any allergy or dietary restrictions that chef should be aware of.

3) If you love spicy cocktails and tequila is your poison, meet Sumiao Hunan Kitchen’s The Devil’s Nest, an October cocktail special created by the Kendall Square restaurant’s bar team just in time for Halloween. "The Devil’s Nest might sound evil but the flavors are angelic, featuring sweet ingredients like passion fruit puree, lime juice and a dash of grenadine. Staying true to its name, it also packs some fiery flavors with muddled jalapenos that are shaken with tequila. Chile “horns” as a garnish brings it to life."

WHEN: Available during normal operating hours throughout the month of October.
COST: $10 per cocktail

Cockburn’s​ ​Special​ ​Reserve​ Port: Break Out The Cheese, Chocolate & Twizzlers

"A major turning point for port came when Guy Ritchie’s father John, Madonna’s ex father-in-law, and a partner in Cockburn’s advertising agency, launched Cockburn’s Special Reserve in a television advertising campaign at Christmas 1969. Success was immediate and Cockburn’s became brand leader overnight."
--Real Men Drink Port…and Ladies Do Too! by Ben Howkins

Next year will be the 50th anniversary of Cockburn's Port Special Reserve, a Port wine that was revolutionary at its inception. The history of Cockburn's itself extends back over two hundred years, to 1815, when the company was founded by Robert Cockburn and his brother John, both from Scotland. They were successful wine merchants in England and established a brand of their business in Porto. Over thirty years later, in 1848, the Cockburns partnered with John Smithes, who helped to make Cockburn's a well respected Port house.  In 1962, Cockburn’s was purchased by Harveys of Bristol and later was sold to Beam International. Finally, in 2010, Cockburn's was acquired by Symington Family Estates.

For a time, Cockburn was the largest Port shipper into the United Kingdom market with their Fine Ruby Port, and then in the 1970s, their Special Reserve became the best selling Port brand. The Special Reserve was the first of its kind, and it wasn't until 2002 that the authorities authorized a "Reserve Port" category. Though the definition is a bit broad, most Reserve Ports can be considered to be higher quality Ruby Ports, and they must be approved by the Câmara de Provadores (the tasting panel of the IVDP). Cockburn's though still maintains a trademark on "Cockburn’s Special Reserve".

Cockburn’s​ ​Special​ ​Reserve​ Port ​($18)​ is made from a blend of some of their best grapes, such as Touriga Nacional and Touriga Franca, from their vineyards at Quinta dos Canais. These excellent vineyards encompass about 240 acres and has been a part of their company for well over 100 years. The grapes are foot trodden, a traditional practice that has almost vanished on the Douro region, with about only 1% of all Port production conducted in this manner. The wine will age in seasoned oak barrels, created by their own coopers, and it will mature for a longer period, about five years, than many other reserve Ports.

This is intended to be an easily approachable and value Port, and I agree that it fits those intentions. With a rich and dark red color, the Port has an appealing nose of red fruits with a hint of spice. On the palate, it is smooth and elegant, with delicious flavors of plum, black cherry and strawberry up front. There is a spicy undertone, especially on the long finish. The tannins are well integrated and it is far more dry than sweet, a pleasing and easy drinking Port that is perfect for the fall and winter. During the summer though, it is said you could serve this lightly chilled. And if you open a bottle, it should remain good for about six weeks.

The Port will pair well with various cheeses, especially blue cheese, and would also go well with various chocolate desserts. It was also suggested to me that the Cockburn’s Special Reserve Port would pair well with Twizzlers candy, with the bright fruit of the Port matching the red fruits of the Twizzlers. I like Twizzlers so I had to buy some to try this intriguing pairing. Sure, purists might look askance at even attempting such a pairing but I'm open to thinking outside the box.

Initially, the red fruit flavors of the Port and Twizzlers complemented each other, though the Port added a pleasing, spicy element to the finish, helping to mute some of the sweetness. It isn't a pairing I might frequently partake, but it was fun and created something tasty and different.

At less than $20, this is an excellent Port, offering plenty of complexity, flavor and quality at this price point. I like its style, being more dry than sweet, with such bright red fruit flavors up front. With fall here, and winter coming, this is a very good choice to help warm those chilly evenings, and to pair with dessert. The next time you shop at your local wine store, look for Cockburn's Special Reserve Port.

National Seafood Month: Eat Seafood Twice A Week

In 1990, Congress designated that October would become National Seafood Month, to highlight the role of seafood in a healthy diet. In addition, the month is intended to honor and celebrate everyone associated with the seafood and fishing industry. Seafood may be one of the healthiest foods you can eat, with thousands of scientific studies indicating that eating seafood twice a week can reduce your chances of heart disease by 36%. As heart disease kills almost 600,000 people each year, reducing your chances by eating seafood is a wise choice.

Eating seafood twice a week should translate into an annual consumption of 26 pounds of seafood. However, most Americans significantly fail to meet this standard. In the last 18 years, the highest annual seafood consumption was in 2005 with 16.6 pounds, dropping to a low of 14.4 pounds in 2012. A positive increase occurred in 2015 when annual consumption actually increased nearly a pound to 15.5 pounds but 2016 saw that figure fall, down to 14.9 pounds. I haven't yet seen figures for 2017.

For comparison, in 2018, it is predicted that Americans will eat an annual average of 222 pounds of red meat and poultry. Annual average seafood consumption is less than 7% of this amount, indicative of how little seafood Americans actually eat. There is so much room for the growth of seafood consumption, with only a relatively minimal decrease in meat and poultry consumption. With all of the health benefit of seafood, why can't you increase your consumption?

The Seafood Nutrition Partnership (SNP), a non-profit organization dedicated to raising public awareness about the health benefits of seafood, is a leader in seafood education. They have a number of ways that everyone can help celebrate National Seafood Month. First, you can take their Seafood Pledge, vowing to eat seafood twice a week. You can then tell everyone on social media, using the hashtag #Seafood2XWk, that you've taken and the pledge and encourage others to do the same as well. Second, the SNP is always seeking inspiration, recipe ideas, and general tips about buying, cooking, and eating seafood. So, they would like you to share on social what seafood dishes you are eating this month, using the same hashtag as above. Third, they would like people to share their message, to talk about SNP, on social media, making more people aware of their mission.

For more educational information on seafood consumption, you should check out the SNP Resources page, which has plenty of valuable info. You find topics such as Which Fish Is The Richest In Omega-3 to Seafood Food Safety. They also offer a myriad of Seafood Recipes, from Sweet & Sour Scallop Kabobs to Salmon Dip. Check out the entire Seafood Nutrition Partnership and educate yourself about the wonders and health benefits of seafood.

You might also be interested in checking out Dish on Fish, an initiative sponsored by the National Fisheries Institute to encourage Americans to eat more seafood. At Dish on Fish, you'll find numerous seafood recipes, monthly meal plans, and advice on seafood & health. 

Please also peruse my myriad seafood articles for more information about all the reasons why you should eat more seafood, as well as information on buying and cooking seafood. My new post, All About Seafood, collects all of the links to my seafood articles, compiling them under various subjects.

Eat seafood at least twice a week. Eat more sustainable seafood. Eat more local seafood. Eat more diverse seafood, and not just the usual suspects.

All About Seafood

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."
---Jean-Anthelme Brillat-Savarin

By some estimates, by the year 2050, the global population might reach nearly 10 billion people, requiring the production of twice as much food as we currently consume. Assuring food security will require improvements in farming methods, new technologies and superior stewardship of finite natural resources. Seafood will play a vital role in a healthier future if wild fisheries can be managed well and best practices prevail in the aquaculture industry. Today, aquaculture provides roughly 50% of seafood, expected to rise to 67% by 2050. When consumers know the facts, we are convinced that they will embrace the ideas and spirit behind sustainable seafood and begin actively to search out producers of authentic, quality, responsible seafood products.

"Globalization may have made the world a smaller place, but it had also created voids and disconnects. Because of the enormous distances between the sources and users of some products, consumers knew very little about the implications of their choices."
--Hooked: Pirates, Poaching, and the Perfect Fish by G. Bruce Knecht

I've currently written over 125 seafood-related articles, indicative of my passion for seafood. For five consecutive years, I won awards for my coverage of the Seafood Expo North America and was also chosen as one of the Gulf Coast Seafood's Top 100 Seafood Bloggers. To help bring more visibility to my seafood coverage, I've compiled all of the links to my seafood posts into this single article. This post will be a repository of those articles and I will update it when I write a new article about seafood. Over time, I will also spend more time organizing these posts into various topics.

How To Cook Seafood 
SENA14: How To Cook Seafood
SENA15: How To Cook Seafood
How To Cook Seafood, Vol.1
How To Cook Seafood, Vol.2
How To Cook Seafood, Vol.3
Louisiana Seafood & Chef Michael Brewer
Nova Scotia Seafood Chowder Recipe

Some Of My Seafood-Related Rants
Rant: Seafood Ain't Cheap, Suck It Up
Rant: Would You Fish For Dinner...At A Restaurant?
Rant: Eat More Seafood, Your Heart Will Thank You
Rant: Be More Seafood Adventurous
Rant: Another Reminder, Eat More Seafood
Rant: Keep Eating More Seafood
Rant: Seafood Fraud & Imitation Crab
Rant: Wake Up Japan, Bluefin Are In Danger
Rant: Stop Worrying, Seafood Is Safe
Rant: Seafood Sustainability Not As Important Now?
Rant: Cook More Seafood, Especially Local
Rant: Should We Take Fish Lessons From Maine?
Rant: Bluefin Tuna Stocks Recovering?
Rant: Eat More Seafood, Especially Local
Rant: Can Bordeaux Save The Sharks?
Rant: Stop Eating Cod, Tuna & Salmon
Rant: Flipper, Fear Northeast Fishermen
Rant: Another Blacklisted Seafood Dinner in Boston?
Rant: A Response To "Another Blacklisted Seafood Dinner in Boston?"
Rant: Too Critical Of Sustainability Proponents?
Rant: Berkowitz Blacklisted Dinner--One Year Later
Rant: Who Can You Trust? The Cod Edition

Aquaculture
To Feed The World, We Need More Aquaculture
Updated News on Seafood Consumption, Landings & Aquaculture
Americans, Don't Ignore Farmed Seaweed
SENA15: Aquaculture Stewardship Council Update 
SENA14: Is Aquaculture Sustainable?
SENA14: Updates From The Aquaculture Stewardship Council
SENA14: Baja Seas: A New Yellowtail Aquaculture Project
U.S. Aquaculture Advocacy
Aquaculture & Cobia
Verlasso Farmed Salmon
Verlasso Salmon: A Seafood Watch "Good Alternative"
SENA14: Verlasso Salmon: An Update
Verlasso Salmon: An Update
New MA Seafood Program: But What About Farmed Shellfish?

Wine & Seafood
2012 Bodegas Martín Códax Albariño: A Seafood Companion
Starting The New Year With Cremant d'Alsace & Lobster
Sake, Seafood & Lobster Anywhere
Wine & Seafood

Seafood & Health
Seafood: Fighting The Mercury Myth
Seafood Fear Mongering: The Mercury Myth
SENA15: Seafood Nutrition Partnership & Eating Heart Healthy
The Healthiest Food You Can Eat?

Specific Seafoods
Cannonball Jellyfish: Eat Up Americans
The Endangered Vaquita: A Cautionary Tale
Maine Lobsters: Endangered?
SENA17: Sea Urchin Master Class
SENA15: Master Class--Canada’s Organic Blue Mussels 
Eating More Mussels
Want Cheap, Tasty, Healthy & Sustainable Seafood? Choose Mussels
SENA15: Maine Dayboat Scallops & Merroir
SENA15: Paiche, the "Cod Of The Amazon"
SENA14: Sustainable Caviar In Florida
SENA14: Maine Lobster from Trap to Table
SENA14: Estuario del Plata Caviar
SENA14: Chilean Sea Bass--Back From The Brink
Norweigan Skrei: Sustainable & Tasty Cod
Maine Scallops: Restrictions to Rebounding

Fish Fun
SENA17: Fish Fun & Photos
SENA15: Fish Fun & Photos
SENA14: Fish Fun & Photos
An Interview With Monty

More Seafood Posts
Seafood Mislabeling: How Prevalent?
Seafood Sustainability & Social Issues
The Origins of Ceviche, Tempura and Fish & Chips
The Largest Marine Reserve in the World
Boring Americas: The Seafood Edition
Lucky Peach: The Seashore Issue
Consumers & Seafood Certification
The 3 Rules Of Eating Seafood
Pirate Fishermen: No Peglegs Nor Parrots
Miya's Sushi & Chef Bun Lai: Like A Haiku
Rant: Seafood Sustainability Not As Important Now?
Red's Best Seafood: Local, Traceable & Flexible
SeaShare: Seafood For Hungry Americans
International Boston Seafood Show: Japanese Pavilion
Perceptions of Seafood Sustainability
Eat More U.S. Seafood: The Gulf Coast
How A Restaurant Becomes Sustainable
State of Fisheries Address
Consumers Purchasing Sustainable Seafood
Status & Safety of Japanese Seafood
Buy American Seafood: Four Excellent Choices
Seafood Prices & Fate of Local Fishermen
Roger Berkowitz and OAWRS
Roger Berkowitz & Vietnam Shrimp Farms
Berkowitz & Legal Sea Food: A Matter Of Trust
Fish Restaurant: Calamari, Sword Fish Chop & Bacon Beignets
Bonefish Grill: A New Seafood Restaurant in Burlington

SENA18: The Seafood Expo (Part 3)
SENA18: The Seafood Expo (Part 2)
SENA18: The Seafood Expo (Part 1)
SENA 17: Chefs & The Business of Seafood
SENA17: "We Don't Know How To Talk About Seafood"
SENA17: Seafood of Interest
SENA15: Rant--Seafood Expo For The Public
SENA15: Sunburst Trout Farms Jerky & Caviar 
SENA15: The Changing Landscape of Sustainable Seafood 
SENA15: Inupiat, Kotzebue & Sheefish
SENA15: Marine Stewardship Council Update
SENA15: Twelve Things You Should Know
SENA15: 2 Billion People Are Coming To Dinner, Let's Feed Them Fish!
SENA15: Blue North and Humane Harvest Initiative
SENA15: Ocean Executive & Seafood Trading Platform
SENA15: Food of Interest
SENA15: Rant--Understanding the Seafood Retail Consumer
SENA15: Saucy Fish--Sustainable, Easy To Cook & Inexpensive
SENA15: Combating IUU Fishing & Seafood Fraud
SENA15: The Evolution Of Seafood Sustainability
SENA15: Final Ponderings
Seafood Expo North America: Why You Should Go
SENA14: How Can we Increase Seafood Consumption in the US?
SENA14: Chefs For Seals
SENA14: FSMA & Imported Seafood
SENA14: Eleven Things You Need To Know
SENA14: Food of Interest
SENA14: The Seven Keys of Sustainability
SENA14: Pathways to Sustainability & Global Salmon Initiative
SENA14: Brief Items Of Interest
SENA14: Final Ponderings

“The sea can bind us to her many moods, whispering to us by the subtle token of a shadow or a gleam upon the waves, and hinting in these ways of her mournfulness or rejoicing. Always she is remembering old things, and these memories, though we may not grasp them, are imparted to us, so that we share her gaiety or remorse.”
--H.P. Lovecraft

Kanpai, Celebrate Sake Day!

Raise an ochoko today and celebrate Nihonshu no Hi, or as known in English, Sake Day.

Saké Day originated 40 years ago, in 1978, by a declaration of the Japan Sake Brewers Association and is now celebrated worldwide. Why was October 1 chosen? Interestingly, the Chinese character for Sake (酒) is very similar to the Chinese zodiac sign for the Rooster (酉), the tenth sign. Thus, the first day of the tenth month, October, became Sake Day. It is probably also due, in part, to the fact that October is generally considered to be the official start of the Sake brewing season.

What will you do to celebrate Sake Day? Will you share a bottle of Sake with family or friends at home or a restaurant? Will you take time to learn more about Sake? Will you go to a wine store and buy a Sake you've never tasted before?

Let me provide some suggestions as to how you can learn about, experience and support Sake. These apply for Sake Day as well as every other day of the year. We need more Sake Lovers in the world!

First, if you want to learn more about Sake, check out my numerous educational posts at All About Sake. You'll learn about the basics of Sake, pairing Sake & food, Sake customs and legends, and much more. There are links to over 100 posts, so there is plenty to explore and learn.

One of my most popular Sake posts has unquestionably been An Expanded History Of Sake Brewing in the U.S. I did lots of research for that article, combing through numerous old newspapers and other sources to put together the most comprehensive history of the earliest Sake breweries in the U.S. This article even led to Tsuneo Kita writing a Journal article in Japan, referring my article and writing, "This paper would not exist without a blog of April 2015, written by Mr. Richard Auffrey. I express my sincerest appreciation to him." Continuing this historical element, I've also written a three-part article on The Origins & History of Sake, which further parts coming in the future.

Another very popular Sake article is The Science of Sake & Food Pairings, an exploration for some of the scientific reasons why Sake pairs so well with many foods. Sake works well with far more than just Japanese cuisine, and you'll learn there is a Sake for all cuisines and foods. You might also be intrigued by the Health Benefits of Sake, giving you even more reason to drink Sake. In addition, you might enjoy reading my Rants about the 100 point wine scoring system being applied to Sake.

Second, if you want some Sake recommendations, then please check out my Collected Sake Reviews, which has over 100 reviews of a diverse range of Sake. This is all an excellent starting point for your exploration of the wonderful world of Sake. Maybe you will have difficulty finding these Sakes at your local wine shop. You can send me a photo of the Sake selection at your local wine store and I'll give you my thoughts on which Sakes you should try.

Third, please know that I am available for hire for all your Sake related matters. I can work with restaurants, wine shops, distributors, schools, and other businesses as well as private individuals. I provide a diverse selection of services, including: Educational seminars, from basic classes to more advanced; Sake tastings, from small private affairs to larger groups; Sake and food pairings, from appetizers to dinners; Consultations on Sake recommendations for stocking in wine stores or restaurants; and other Sake events and activities.

If you are looking to hold a different event, something beyond the usual wine tasting, why not try a Sake event instead. Sake pairs with all types of cuisines so a Sake dinner could be held at any restaurant, from Italian to French, Spanish to a Burger joint. If you are interested in any of these services, just email me and we can discuss the possibilities.

Have a great Sake Day! And I hope to see you at a Sake event in the near future.