Rant: Eliminate Cuisine Stereotypes!

I don't like sushi because I hate raw fish!

We probably all know people who have made a statement like that, or something similar such as "I don't like Thai food because it's too spicy" or "I don't like Indian cuisine because I hate curry." Maybe some of you even have made such statements yourself. Yet are those statements truly accurate, or do they evidence a lack of knowledge about those cuisines? Are these people perpetuating stereotypes about these cuisines? Would these people actually enjoy aspects of these cuisines if they truly understood the cuisine and were willing to take a chance on it? 

For example, the above photo depicts three different types of sushi, specifically maki rolls. Not one of those rolls contains raw fish. In fact, only one of them even has cooked seafood, the Shrimp Tempura Maki. The other two rolls are Sweet Potato Tempura and Chicken Tempura. There are plenty of other sushi options that don't include raw fish, so you shouldn't stereotype it as only consisting of raw fish. 

Many people refer to Indian or Thai cuisine as if it were a single, monolithic cuisine. They fail to realize that most, if not all, national cuisines actually consist of numerous regional cuisines, and those can vary quite widely from each other. There is not a unified Indian or Thai cuisine. There is also not a unified Italian or Mexican cuisine. Rather, they all are a plethora of regional cuisines. Not all Indian cuisines and dishes use curry and not all Thai dishes are spicy. 

This came to my mind again for me while I was reading Soul Food: The Surprising Story of an American Cuisine One Plate at a Time (2013) by Adrian Miller. There was a passage, "Americans tend to identify immigrant cuisines more by ethnicity, nationality, and race than by place. We use the terms “Chinese food” and “Italian food” instead of “Cantonese Province food” or “Southern Italy food.”

You must open up your mind and broaden your culinary knowledge. It's an easy solution, to educate yourself so you don't stereotype any cuisine. If you dislike raw fish, go to a sushi restaurant and ask what sushi doesn't include raw fish. If you dislike curry, check out an Indian restaurant and let them explain all of the dishes that don't use curry. If you dislike spicy Thai, check out a Thai restaurant and find out all the non-spicy dishes they carry. You will probably be surprised by all the choices you actually have, despite your dislike of one element of their cuisine. You might even find some new favorite dishes.

Though you might think your stereotype only affects you, that's not always the case. You might be part of a group of family or friends trying to decide on which restaurant to go. You might nix the idea of attending a certain restaurant because of your stereotype, thus denying everyone else the chance to dine there. Is that really fair? No, I don't think so. In addition, such stereotypes can hurt those restaurants, and the restaurant industry already has plenty of obstacles. Your stereotypes can reinforce the stereotypes of others, preventing even more people from dining at certain places.

Learn about those cuisines you think you hate, and maybe you will realize they are far more diverse than you realize. 

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) Congratulations to the Union Oyster House for their 200th Anniversary! 

In 1826, before the Civil War, before the invention of the telephone, and before either the Boston Symphony Orchestra or the Boston Red Sox existed, Union Oyster House opened its doors. This August, this National Historic Landmark celebrates 200 years of continuous operation. Located on Boston’s Freedom Trail, Union Oyster House offers guests a tangible connection to American history, culture, and traditions. Since opening, only minor renovations have been made to preserve the restaurant's original design. It is internationally celebrated for its fresh seafood, timeless ambiance, and exceptional service. Signature dishes include New England classics like oysters on the halfshell, clam chowder, lobster, Boston baked beans, and cornbread.. The restaurant won North America’s Best Landmark Restaurant honors in 2020, 2024, and 2025.

Over the years, Union Oyster House has been owned by only four families: the Atwoods, Fitzgeralds, Greaveses, and, the current proprietors, the Milanos. For owner Joseph Milano, this bicentennial anniversary represents far more than a successful business. “It’s our responsibility and honor to uphold this piece of American history,” said Milano. “For 200 years, we have been creating memories and traditions for visitors across the world. Union Oyster House would not be where it is today without the love and support from our guests.” 

Some of the more famous guests to dine at Union Oyster House over the decades have included presidents and politicians, royalty and diplomats, Hollywood legends, celebrated chefs, and sports icons. Notable visitors have included Franklin D. Roosevelt, John F. Kennedy, Bill Clinton, Barack Obama, Queen Elizabeth II, Julia Child, Meryl Streep, Leonardo DiCaprio, and Steven Spielberg, among countless others who have passed through its historic doors over the last two centuries.

2) Margeaux Supper Parlor, located in Cambridge and owned by Rebekah Barr is now offering $1 oysters, along with new cocktail and wine pairings. Every Tuesday through Thursday from 5–7 p.m., guests can enjoy a special menu featuring brand-new cocktails and $1 Unicorn Oysters. Unicorn Oysters are premium, surface-cultivated Eastern oysters harvested in the cold, nutrient-rich waters of Maine's Damariscotta River. 
** Available in the dining room, at the bar, and on Margeaux's patio. **

Some Cocktail Highlights include
* Clarified Key Lime Margarita– Arette tequila, key lime, vanilla, Luxardo amaretto, coconut foam, graham cracker
* Pink Vesper– Kyro rhubarb gin, Rockey's botanical liqueur, Lillet Rose, lemon
* Bali Dragon– Absinthe, Planetary rum, coconut milk, pistachio & pandan orgeat, matcha
* Soft Launch– Tito's, Licor 43, guava, citrus, vanilla, baking spice, sparkling wine chaser

Each cocktail is inspired by the deep flavors of unicorn oysters, pairing oyster umami with a refreshing bite. Owner Rebekah Barr's vision for “Golden Hour” centers on her appreciation for a slower life. A craft cocktail, a fresh oyster, and the sunsetting over a beautiful patio- the way summer should be. Wine will be offered by the bottle and glass at a discounted price.

Rant: How Much Would You Pay For a Lobster Roll?

Summer is the time when many people in New England, from residents to tourists, will enjoy Lobster Rolls, whether a cold lobster roll (commonly called a Maine-style roll) or a warm buttered lobster roll (commonly called a Connecticut-style roll). My personal preference is for a warm buttered lobster roll and I enjoyed my first one of the summer season last Friday.   

However, how much would you pay for a Lobster Roll?

This season, Lobster Rolls are pricier than other years, especially due to a smaller lobster catch in Maine, the fourth year of continual decline. Plus, restaurant prices have been rising, due to many factors, from higher ingredient costs to higher labor costs. If you try to purchase live lobsters at your local market, you'll see how pricey they can be, commonly $10-$20 a pound. 

At many local restaurants, lobster rolls are now selling for $30-$60, usually accompanied by French fries or chips. On the menu, lobsters rolls are usually listed as "Market Price," so you should ask about the price before ordering, to prevent sticker shock later. Some consumers draw a line at how much they are willing to pay for a lobster roll, while others will pay nearly any price for such an iconic sandwich.

Last Friday, for lunch, I dined at Row 34 in Burlington, and I had an urge for a Lobster Roll. Their Warm Buttered Lobster Roll, with slaw and home-made chips was listed at Market Price, and the actual price that day was $48. Considering everything, I thought this was a reasonable price, especially as I've enjoyed their Lobster Rolls before and understood their quality. 

There was plenty of sweet, tender lobster, covered with a rich butter, and within a thicker hot-dog style bun. The bun was grilled perfectly, and its thicker bread helped keep the sandwich from falling apart. With thin buns, the bread can get too moist from the butter and fall apart, so it becomes much harder to eat it. Fortunately, I didn't have this issue at Row 34. The lobster roll sated my urges, was quite delicious, and it was everything I wanted. I felt I got my money's worth. 

I'll also mention that I love their homemade chips as well, a nice companion to the lobster roll. 

In addition, as an appetizer, I was also impressed with their Salt & Pepper Fried Shrimp, accompanied by a peanut sauce and nuoc cham. A crunchy, clean coating on plump, tender shrimp, and both sauces were very tasty. 

How much would you pay for a Lobster Roll? 

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) Tomorrow, Friday, June 5 is National Donut Day! Kane’s Donuts is celebrating this tasty holiday with a couple Freebies. On Friday,  guests who purchase a dozen donuts at any Kane’s Donuts location will receive:
• A free small hot or iced Stella Blue Coffee
• A free Kane’s Donut

How will you celebrate National Donut Day?

2) Looking for a colorful way to celebrate Boston Pride? The Tip Tap Room, headed by Chef Brian Poe, and located right at the end of the Boston Pride parade route, is toasting to the occasion with a limited-edition ‘Pride Spritz Flight’ available on parade day, Saturday, June 6. 

The vibrant flight features four rainbow-inspired spritzes made with Tip Tap’s homemade cordials, including a Raspberry Spritz, Mandarin Spritz, Honeydew & Snap Pea Spritz, and Blueberry Lavender Spritz. Even better, a portion of the proceeds from every Pride Spritz Flight sold will benefit BAGLY, supporting LGBTQ+ youth across Massachusetts.

Rant: Don't Use Your Car As An Oven!

Today is June 1 and temperatures later this week, Thursday to Saturday, are predicted to be in the 80s, a summery heat. So, once again, this seems like an excellent time to repeat a vinous warning, a caution to protect your wine from high temperatures. 

We often hear how we should stay hydrated, use sun screen, and otherwise protect ourselves from the intense sun and heat. We know we shouldn't leave children or pets in a hot car, even if the window is open a bit. A child or pet can easily die inside a hot car, within a short time period, so it's vital that this should never be done. We don't want any such tragedy to occur.

However, how often do you hear that you should protect your wine from intense heat as well?

It should be illegal, the torture of an innocent wine bottle by the application of intense heat. It's also a far too common crime during the summer season. Please stop this cruel practice and persuade others to give it up as well. Do you really want to lose that bottle of wine you recently bought? Please save the gentle wine bottle from a torturous heat death.

Summer is the time for travel, and maybe you'll visit a farmer's market, bakery, farm, wine shop, winery, brewery, or some similar place. If you make any purchases, you'll need to transport them home in your car, likely in your trunk, where they could sit there for hours, or even longer. You might not realize that your trunk can get very hot, thus subjecting your food and drink to intense heat. You need a way to protect them from such high temperatures.

When I travel, I often bring my metal wine case (pictured above), which is insulated and holds a dozen bottles of wine. Thus, I can safely transport my wines and it has been invaluable on long trips. You don't need to purchase such a case, though if you often buy wine it can be a good investment. Instead, you should carry some other type of insulated bag, box or other container, the same type you would use to transport frozen food or other perishables. You need to protect the wine from the heat, keeping it at a cooler temperature. You need to be prepared when you travel.

An insulated container has other uses too if you travel. You might find some food you wish to take home, and that too can be protected on your long drive home. How many times have you stopped at a farmer's market or food shop, and wanted to buy something but worried about it surviving the journey home? An insulated container will resolve that issue. Always be prepared this summer and ensure you keep an insulated container in your trunk.

It's an easy solution to a rampant problem. Save the wine bottle from the heat, so that you don't come home and find your wine is ruined. Cherish the insulated container.

I'll also add that you need to protect your wine at home from intense heat as well. Where do you store your wine at home? Some just place them in open racks in their kitchen or dining room. If those rooms get too hot, then your wines are endangered. It would be better to store them somewhere else, where it is cooler and dark, such as maybe in your basement. If you have a wine cooler or wine refrigerator, that is probably the best place for your wines. 

Protect your wine and food from heat, wherever it might be.