Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) On Tuesday, April 22, Chef Kegan Stritchko will welcome Matt Kramer, Executive Chef of Michelin-recognized Rosella KPT (Kennebunk, ME), to XOXO Sushi Bar in Chestnut Hill for an unforgettable evening of combined star chef power. Chef Stritchko, a master of jukusei omakase, will be joined by Kramer, a force in sustainability, in presenting a 16-plus-course menu that celebrates their shared passion for dry-aging and over a decade of friendship.

Fittingly hosted on Earth Day, the duo – who first met while working at Uchiko in both Austin and Denver – will come together behind the counter for two exclusive seatings. Featuring the day’s freshest locally sourced ingredients, Kramer and Stritchko will expertly prepare an extraordinary culinary experience with some surprises along the way that culminates with a sweet treat. Guests can expect to luxuriate in a collection of sea treasures including Island Creek oysters, fluke usuzukuri, Acadian redfish, porgy, bluefish, black seabass, golden mussels, American unagi, Boston-area scallops and mackerel, bluefin from North Carolina waters, akamutsu, and more.

The showcase can be complemented by optional beverage pairings, ranging from wine and sake to premium Japanese whiskeys.

Seatings available at 5:00pm & 7:30pm.
Cost: Omakase: $195 per guest. Beverage and premium beverage pairings packages ($100; $195) available as add-ons.
Advance Reservations are available through OpenTable.

Working For A Camel Farm?

Should I work for a new Camel farm?

Last week, I wrote about my first experience eating ground camel, enjoying a camel burger with Berbere spices. I never expected my article would lead to an intriguing job offer, one I'm seriously considering. 

I received an email from Frank Abagnale, desirous of hiring my writing services for his newest endeavor.  My camel article had triggered his interest and he perused the rest of my blog, impressed with my writing style and passion. We then spoke on the phone and he made me an interesting offer.

Mr. Abagnale, a former doctor and pilot, wants to establish a camel farm in the Midwest, possibly in Kansas, which will produce camel milk and camel meat. Other camel farms already exist in the U.S., such as Juba Farms in Missouri and the Oasis Camel Dairy in California. Mr. Abagnale believes he has a business plan which will differentiate his farm from the others that already exist.

He would like to hire me to write about his process, to detail everything which occurs with this new endeavor, whether good or bad. I will be considered an independent consultant, so he won't be able to dictate what I write. He wants me to write the unvarnished truth, not just be a sycophant to his ideas. 

The contract would be for one year, and would include significant travel. Initially, I would journey, for at least two months, with Mr. Abagnale to North Africa, to visit various countries and conduct research at various camel farms in that region. We would also visit numerous restaurants known for camel dishes. 

After North Africa, we would return to the U.S., traveling across the Midwest, seeking the best location for the new camel farm. Once a site was chosen, I would remain there while the farm was established, chronicling the process, and continue while the farm began operation. Once my year contract was over, there would be an option for a six-month extension, dependent on the status of the camel farm. 

Obviously a year commitment is significant, and this offer is still so very new, but I've been carefully considering it. It's a fairly lucrative offer, so that will obviously play a role in my decision. But then I would also be away from family and friends for at least a year. I'm doing my due diligence and there is so much to think about.

Should I become the Passionate Camel Foodie for a year! 

Rant: The Fragility of Life

As this blog is primarily about food and drink, it might seem easy to dismiss it as relatively unimportant in the greater scheme of things. There are certainly plenty of more important topics that could be discussed, from terrorism to racism. However, if you look a little bit deeper into the world of food and drink, you'll realize that it actually can play an important role in our lives. It's not as shallow and ephemeral as it might seem from a cursory look.

I could easily point out some of the larger food and drink issues that affect our entire world, such as sustainability and the hunger crisis. No one can dispute the importance of these issues and they alone would justify the significance of any blog that covers those topics. We need more dialogue about such issues, a greater discussion on potential solutions and advice on how to improve these situations. However, that's not the prime point of this post.

I want to discuss the fragility of life.

Within the last two weeks, two of my friends have passed away, due to illness. We don't like to consider or discuss death, especially our own mortality. We don't like to consider life without our family and friends. We usually face it, and often reluctantly, only when it directly touches our lives. As much as we want to avoid it, death will come for all of us, and we never know when it will arrive. We don't need to dwell on our eventual deaths, but we should acknowledge its inevitability and live our lives as if it might around the corner.

For many people, food and drink is a quality of life issue. It brings us pleasure and can make our lives happier. As I have emphasized repeatedly, food and drink is always much better when it's shared with others. If food and drink enhances our experiences with our family and friends, if it makes our lives better, then it's certainly a vital aspect of our lives. Just think of the simple pleasures of a grilled hot dog or glass of Rosé at a backyard BBQ with your family and friends. It's moments such as that which we should cherish.

Not everyone may feel that way about food and drink, but the basic idea remains for everyone: Enjoy life! Enjoy life! Enjoy life!

Life is far too short and we don't want to die with any regrets. Don't wait until you're older to create a bucket list. Start now and try to enjoy every ounce of life. Dine at that restaurant you've been wanting to visit but just haven't done so yet. Buy that special bottle of wine or whiskey you've been eyeing. Travel and experience the food and drink of another state or country. Don't keep putting it off, as there might not be sufficient time tomorrow.

And finally, make sure you tell your family and friends that you love them. They might already know that you do, but it's always good to reinforce that feeling. 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Prezza, Tonno Wakefield, and Tonno Gloucester are hosting a series of dinners inspired by Italy’s 3 great wines: Barolo, Barbaresco, and Brunello. The series will feature one dinner at each restaurant which includes five courses expertly paired with premium Italian wines. The meals will consist of a first course, second course, pasta course, entrée course, and dessert course.

The menu for the 3 B’s Wine Dinners is listed below:
First Course: 2022 Ceretto Arneis ‘Blange’ with Vitello Tonnato
Second Course: 2020 Elvio Tintero Barbaresco & 2020 Ceretto Barbaresco served with polenta cake, taleggio cheese, caramelized onion, mushrooms, and herbs
Pasta Course: 2018 Viberti “Buon Padre” Barolo & 2019 Ceretto Barolo served with Lumache duck carbonara, guincale, pecorino Romano, egg and duck
Entrée: 2019 Tenuta Caparzo Brunello di Montacino & 2019 San Polo Brunello di Montacino served with roasted veal loin, potato au gratin, and roasted fennel
Dessert: 2023 Elvio Tintero Moscato d’Asti paired with Moscato Zabaglione, berries, and amaretti cookies.

Reserve your tickets for dinner at Prezza, Tonno Wakefield, or Tonno Gloucester through Resy. Tickets are $165 per person, including tax and gratuity.

WHEN: Prezza: Thursday, April 3rd at 6:30 PM; Tonno Wakefield: Thursday, April 10th at 6: 30 PM; Tonno Gloucester: Tuesday, April 15th at 6:30 PM

2) On April 5, the Easter Bunny will host a magical morning at the Coach Grill in Wayland. While kiddies patiently await the arrival of the cuddly rabbit with festive activities, settle in for a leisurely brunch with the signature menu enhanced with standout specials like a carrot and dill soup; stuffed crêpes with cream cheese frosting and fresh strawberries; chicken and waffle benedict with hollandaise and arugula salad; a crab and asparagus omelet; and, for dessert, a carrot cake drizzled with caramel sauce. 

There are also a trio of adult libations including a Peep-tini with vodka and marshmallow syrup. For the kids, there’s Easter Bunny mac and cheese; a pick of Funfetti pancakes or a waffle; a “dirt cup” dessert with chocolate mousse, chocolate cookie crumble and chocolate egg candies; and “Bunny Beverages” like marshmallow milk topped with pastel whipped cream and a Peep as well as a raspberry Sprite slushie complete with a Pop Rocks rim. During the little ones’ meet-and-greet with the Bunny, a professional photographer will be on-hand to capture the memorable moment.

When: Saturday, April 5, 10am-2pm
Cost: Complimentary admission. Specials available at à la carte pricing.
Coach Grill: Reservations are recommended via OpenTable. 

"Hump" Day: Eating Camel Burgers

Today, Wednesday, is Hump Day, but over the past weekend, Saturday was my "Hump" Day, because I enjoyed camel burgers for dinner. 

Recently, after visiting Harvard Square, I stopped by Savenor's Butchery, at 92 Kirkland Street, Cambridge, an excellent butcher shop which first opened back in 1939. They carry an intriguing selection of exotic meats, and over the years I've sampled meats from yak to elk, lion to llama. During this visit, I found ground camel, and as I've never tasted it before, I had to buy it.  

Camel is consumed in various Middle-Eastern countries (those with desert regions) as well as Northern Africa. Historically, camel has been consumed for many centuries, including by the ancient Romans and Persians. Camel is available in the U.S. in some specialty butcher shops and through some online vendors.   

Ground camel looks very similar to beef, but it's leaner and has less cholesterol than beef, so it might be closer to bison. It's high in protein and iron content, so it's nutritious as well. You can generally prepare ground camel in any manner that you would use ground beef. Burgers, meatballs, tacos, meat sauce, etc. 

We decided to make camel burgers, and also to keep it as plain as possible, thus no cheese, onions, peppers, etc. I wanted to experience the taste of the camel, so chose to keep it simple, adding only a little spice blend.

I chose a Berbere Seasoning, which is commonly an Ethiopian spice blend. This Seasoning was made with cayenne pepper, garlic, ginger, fenugreek, cardamon, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon, and coriander. With a judicious amount of seasoning, it added a slightly spicy and flavorful touch to the camel burger.

The camel burger itself was mild and resembled a beef burger in texture and taste. If you didn't know it was camel, you probably would believe it was a beef burger. However, it's better for you than beef, as it's lower in fat and cholesterol. 

The ground camel illustrates the point that people should be more open to trying new foods, as it might seem to you to be strange and something you wouldn't enjoy, but the reality could be quite different. If you like beef or bison, then there's no reason why you wouldn't like camel too. Expand your palate and be more adventurous. Check out Savenor's and purchase some of their exotic meats. You may find a new favorite.