Monday, March 18, 2024

Rant: How To Boost The Popularity of Sake

How do we make Sake, that wondrous Japanese alcoholic beverage fermented from rice, more popular in the U.S.? It remains a niche beverage that hasn't yet made a major breakthrough with American consumers. We may now consume more Sake than ever in our history, but it's still such a tiny amount when compared to beer, wine and whiskey. How do we make Sake more mainstream?

I've been deeply involved in research on the presence and perception of Sake in the U.S. since the 1800s. As I perused through various newspaper archives, visiting hundreds and hundreds of articles, I started thinking about this issue once again. One statistic that stuck out to me was that for many years, approximately 80% of Sake was consumed in the U.S. at Japanese restaurants. I suspect that figure hasn't changed too much in the present day. 

There are plenty of valuable suggestions on how Sake can be made popular, from increased education to making Sake labels more approachable, however most of those will only make incremental progress to the objective of mainstreaming Sake. Slow but steady progress. Is there any suggestion which might have a greater and quicker impact? 

I believe the greatest impact, the best way to make Sake more mainstream, is by getting more non-Asian restaurants to place Sake on their menus. Currently, Sake is mostly found at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to katsu. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine, ensuring it remains more of a niche beverage. 

We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. I want to see Sake served with burgers and pizza. I want to see a sommelier at an Italian bistro recommending Sake with a pasta dish. I want to see seafood restaurants recommending Sake with oysters, fried clams or a lobster roll.  

Sake can and should be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It's an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage. In some cases, it's even a better food pairing than wine.

I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food PairingsPairing Cheese & SakeSlurping Oysters & Sipping SakeSake, Seafood & Lobster, and Sake For Thanksgiving. I've presided at Sake dinners at local restaurants, pairing it with Italian and French cuisine.

Unfortunately last year, the Tasting Counter, in Somerville, closed and it was the only non-Asian restaurant in the Boston area to offer a significant Sake program. With their multi-course dinners, you once could have opted for the Sake pairing, and receive ten different Sakes with their fantastic and creative cuisine. They did a great job in showcasing the versatility and potential of Sake with all types of dishes. Why can't other local restaurants follow their example and institute their own Sake programs?

We need Sake to be seen as a commonplace choice wherever you dine. As long as Sake is seen as only an accompaniment for Asian cuisine, then it will never become mainstream, remaining forever a niche beverage.

These changes will involve some work for restaurants. It will require more education about Sake on the behalf of restaurants and sommeliers, who should be excited to learn about this compelling beverage. They need to learn how Sake will pair well with their cuisine. They need to learn how to persuade diners to take a chance on a Sake pairings. None of this is difficult, and mainly involves an investment of time and a willingness to experiment

Those pioneering restaurants willing to take a chance on Sake would be in a unique position, with a new selling point for consumers, standing out from other restaurants. They could lead a path to a future where Sake becomes more popular and mainstream. So what are you waiting for?

Kanpai!

Friday, March 15, 2024

Travel to Portugal In October: Check Out The Webinar For More Info

Would you like to vacation in Portugal this October, exploring the wine and food of this compelling country? I'm collaborating, as a wine tour guide, with Sagres Vacations, a local company which specializes in exciting vacations to Portugal and Spain. We've created an interesting itinerary that will explore the wine and food of northern Portugal. I'm hoping some of my friends and readers will decide to join me on this upcoming trip.

As you're aware, I've long been an ardent lover and promoter of the wines of Portugal, including Port Wine. I’ve written over 100 articles about Portugal, including its wines, spirits, cuisine, history, culture and more. Over 60 Portuguese wines have ended up on my annual Top Ten Wine lists, including 6 in my recent Top 20 Wines of 2023. In addition, I’m a Certified Wine Location Specialist, a collaboration of the Center for Wine Origins and the Instituto dos Vinhos do Douro e Do Porto,  which includes Port wine and the Douro region. I've also been inducted as a Cavaleiro in the Confraria do Vinho do Porto, a Knight in the Brotherhood of Port Wine, an honor bestowed upon me for my ardent promotion and support of Port wine. 

Our tour, Wine Vibes in Portugal, will take place from October 8-17, 2024 and includes luxury accommodations for eight nights. We'll visit the Vinho Verde, Douro and Dão wine regions, as well as the cities of Porto and Vila Nova de Gaia. Some of the wineries we'll visit include Quinta da Lixa, Quinta do Vallado, Quinta da Pacheca, Kopke, Caminho Cruzados, and Quinta dos Roques. This list includes three wineries whose wines have ended up on my annual Top Ten wine lists. There will also be a walking tour of Porto, seeing many of its historic and interesting sites. Numerous meals are included, including lunch at DOC, a superb restaurant in the Douro. Check out the full itinerary for all of the details, including the cost and how to register for the trip.

This small trip will consist of just 15 people, and the only prerequisite is that you should enjoy wine. You don't have to possess any specific level of wine knowledge, but be willing to learn about the wines of Portugal. So eager beginners are just as welcome as those who already know Portuguese wines well. 

Got questions about this vacation trip? Check out our Webinar, which will be held on Wednesday, March 20, at 7pm EST. This Webinar will last only about half an hour, and is your opportunity to learn more about the itinerary and ask any questions you might have. Pre-register for the Webinar HERE. And if you have specific questions, please let me know before the Webinar so I can assure we get you the answers you seek. 

And as I've said multiple times before: "I have heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others feel the urge of that clarion call too. To that end, I have become an ardent advocate for Portuguese wines, to share all the excellence I have found in their wines." I hope you can hear that clarion call as well, and will join me in Portugal in October

Thursday, March 14, 2024

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) Kane’s Donuts is pleased to announce a limited-edition donut with Castle Island in celebration of St. Patrick’s Day and in honor of Boston’s St. Patrick's Day parade. The Castle Island Parade Beer Donut will be available in stores beginning Thursday, March 14th through Sunday, March 17th at all Kane’s Donuts locations.

A collaboration with the Norwood and South Boston brewery, the Castle Island Parade Beer Donut is a light, airy yeast dough topped with a glaze made with reduced Castle Island Parade Beer and then infused in Kane's Signature Honey Glaze topped with St Patty’s Day sprinkles. Castle Island's Blonde Ale Parade Beer is a light, refreshing blonde ale.  

Kane’s will also have a selection of new flavors for the entire month of March. Customers can enjoy a Lemon Chiffon Bar, Pistachio Donut, Marble Donut, Gluten-free Peppermint Patty Donut, and Vegan Old Fashioned Glazed Donut all month long.





Monday, March 11, 2024

A Tavola: Bourbon & BBQ Dinner

A BBQ dinner at an Italian restaurant? At first, that might sound like a strange idea, however, when you give it more consideration, when you realize that a talented chef can be skilled in a variety of different cuisines, then the idea becomes intriguing. It becomes a fascinating insight into the culinary skills of a chef, and can end up as a fun and tasty dinner. 

Recently, at A Tavola in Winchester, Chef Joe Carli and Sous Chef David Paige executed an impressive and delicious five-course BBQ dinner, accompanied by whiskey and cocktail pairings. This dinner was first advertised in December 2023, and it sold out a short time later, even though the menu had not yet been listed. It's obvious that plenty of people had faith that this would be an excellent event, and were willing to try something different from the restaurant's usual Italian fare. 

Both Chef Joe Carli and Sous Chef David Paige have long had an interest in BBQ, and have even considered the idea of opening a BBQ restaurant one day. At a previous wine dinner, they had prepared a pulled pork dish for one of the courses, and it was compelling, so I had some prior evidence of their BBQ skills. 

The first course included Bacon-Wrapped Stuffed Jalapeños, with a biscuit & honey butter. With a crispy bacon coating, the jalapeños were stuffed with a seasoned mix of cream cheese and meat, and offered a slightly spicy bite as well. The biscuit was excellent, fluffy and moist, buttery and tasty, enhanced by the slightly sweet honey butter. A fine way to begin this BBQ dinner.

This course was accompanied by a small glass of Old Elk Straight Wheat Bourbon. Philip Mancini, of MS Walker, presented all of the whiskies during the dinner. This bourbon, made in Colorado, has a mashbill of 51% corn, 45% wheat and 4% malted barley. It had a soft taste, with a light heat, and notes of caramel, vanilla, salted nuts, and a mild grassiness. 

The next course included Burnt Ends, an agave mustard sauce and Calabrian collard greens. The burnt ends were scrumptious, with a fine crunchy char, silky fat, and lots of juicy, tender meat. They were enhanced by the mild mustard sauce, although they were also quite enjoyable without any sauce. The collard greens were slightly spicy with the addition of the Calabrian chilis. 
 
With this dish, we had a Golden Derby cocktail, made with Mellow Corn, Canton Ginger & Grapefruit. Mellow Corn is not technically a bourbon, but is a Bottled in Bond Kentucky Straight Corn Whiskey. The Mellow Corn has a mashbill that is at least 81% corn and is aged for at least four years in used bourbon barrels. The cocktail is generally made with 1 1/2 ounces of Mellow Corn, 1 1/2 ounces of Domaine de Canton Ginger Liqueur, and 2 ounces of grapefruit juice. A smooth and nicely balanced cocktail with bright flavors of ginger and grapefruit, enhanced with some sweetness and vanilla of the whiskey. 

The third course consisted of two Pulled Pork Sliders, with a Carolina style bbq sauce, on potato rolls. The tender and flavorful pulled pork was covered in a delicious and tangy vinegar-based sauce. Such an excellent sandwich, and the type of sandwich I'd love to enjoy on a regular basis. 

This dish was paired with the Elijah Craig, 12 Year Old Small Batch Bourbon, and it was my favorite pairing of the night. The Elijah Craig was complex and intriguing, with notes of vanilla, caramel, smoke, and citrus. Its sweet notes were an excellent balance to the vinegar tang of the pulled pork. 


The final savory course were Smoked Grass Fed Beef Ribs with jalapeño & cheddar cornbread. These were huge ribs, tender, juicy and meaty, with a crunchy bark. They were topped by a compelling BBQ sauce, which was sweet and tangy, enhancing the savory and slightly smoky beef. The carnivore in me was immensely pleased. The cornbread was very good too, with a spicy kick from the jalapeños.  

This dish was paired with a glass of Four Roses Single Barrel Bourbon, from one of my favorite bourbon producers. This was a complex and interesting bourbon, with fruity notes, caramel, baking spices, and mild floral notes. Smooth, with a lengthy finish. Another excellent pairing. 

The BBQ on the beef ribs was a recipe created by Sous Chef David Paige, pictured above in the Charizard hat (a Pokémon dragon). The recipe is about seven-years old, and David has been tweaking it over the years, making it better and better. 

Bottles of his BBQ sauce were also available for sale at the end of the dinner, and I was sure to buy one. 

Finally, dessert was an Apple Crisp with a caramel whipped bourbon cream. That cream was excellent, and went well with the crisp apple slices and crunchy coating.

The final pairing was the Drink Your Dessert cocktail, made with Nooku bourbon cream, Tito's, and coffee. The Nooku is made with two-year old Old Elk Bourbon and fresh dairy cream. I tasted some of the Nooku on its own, and it was creamy and tasty, with a nice richness and a pleasant bourbon flavor. A great choice for cocktails, and a nice match for coffee. 

Chef Joe Carli and Sous Chef David Paige know how to create impressive BBQ, and they will likely hold additional BBQ dinners in the future. This was a nice change from their usual Italian cuisine, as well as an insight into their overall culinary skills. This is also another reason why A Tavola is one of my Top Three Favorite Restaurants

Now, I look forward this Wednesday to another Wine Dinner event at A Tavola. 

Thursday, March 7, 2024

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. For this edition, I'll be mentioning some spots for St. Patrick's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Davio’s Northern Italian Steakhouse is highlighting two themed cocktails for St. Patrick’s Day. The Pot o Gold served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The Irish Flower served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th. 

2) Forcella Boston, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “The Maxwell.” Created and named after bartender and manager Max Tripp, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day.  

3) Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing Leprechaun Prosecco mixed with Midori. A traditional Jameson’s Whiskey Sour made with lemon and egg whites is also available. Coffee lovers can order an Irish Iced Coffee with Jameson and Bailey’s. Lastly, a Shamrock Shaker comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy Corned Beef & Cabbage with a glass of Guinness to complete your meal. The special is available only on Sunday, March 17th for $22. 

4) Enjoy a weekend of St. Patrick’s Day festivities at City Tap House. From March 15-17, City Tap will be festively decorated with the green-laced Hero95 beers ($8 for 14oz; $11 for 20oz) flowing alongside green Jell-O shots ($5), an Irish espresso martini ($13) and the Irish whiskey mule ($13). For some twists on traditional Irish fare, there is homemade corned beef hash benedict with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and fish and chips, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm. 

5) From March 14-17, Joe’s on Newbury will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by Brother Seamus on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the Luck of the Irish with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and Pot of Gold with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: Guinness beef stew with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as corned beef and cabbage, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the Grasshopper Ice Cream Pie, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13).