Giving Thanks on Thanksgiving

Today, all across America, many of us will celebrate Thanksgiving. This year is an excellent time to remember the deeper meaning of the day. Beyond the turkey and pecan pie, the stuffing and cranberry sauce, the doughnuts and mashed potatoes, Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. 

We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might face in our lives, I am absolutely sure there is also much to bring us joy.

That is especially true during these troubling times. We need to embrace the positivity that we do possess, rather than wallow in despair. We must see hope in the future, and we must cherish the good in our lives. Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. 

Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplishes little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I will try not to dwell on the negative elements in my life. It will hopefully be a day of appreciation and reflection, of hope and a brighter future.

I fervently hope that everyone else can embrace the positive, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. You might not be able to see them in person this year, but see them on the computer, or talk to them on the phone. You'll never regret sharing your feelings with your loved ones.

I'm going to enjoy a fine of drinking and eating, with a small family group. I'll open a couple some special wines, enjoy some amazing food, and savor the day. And I'll spend time remembering everything I should be thankful for in my life. I hope my readers do the same.

Rant: Without Proper Hospitality, A Restaurant Will Fail

"Hospitality is the virtue of a great soul that cares for the whole universe through the ties of humanity."
--Chevalier Louis de Jaucourt in Encyclopédie, ou dictionnaire raisonné des sciences, des arts et des métiers

In short, hospitality is the warm, friendly reception and treatment of your guests. It's important in many areas, including restaurants, but it doesn't seem everyone understands its vital role. That failure can have a negative impact on a restaurant's bottomline so restaurant owners, and their employees, need to ensure that hospitality is a crucial element of their operations. It may sound simple, but then why are there otherwise good restaurants which fail in this regard?

The concept of hospitality was front and center in my mind last week as I attended a preview of Kaia, a new Greek restaurant in Boston's South End. Kaia is under the umbrella of Xenia Greek Hospitality, a restaurant group which also owns the excellent Krasi Meze + Wine, Hecate, Bar Vlaha, and Greco truly Greek. I'm a huge fan of their restaurants, and expect Kaia will be another winner. The food and drink at their restaurants excels but there's another significant element which elevates your dining experience at these spots. 

The Xenia website states: "At Xenia Greek Hospitality, we are inspired by the ancient Greek concept which is built on guest-friendship. Today, we often forget how important not only the food being served is, but most importantly how it is being served. With a single visit to any of our concepts, you can experience the highest level of hospitality, with care and attention to all our guests, so you feel welcomed in our home." 

Some restaurants only give lip service to the concept of hospitality, but the Xenia group truly embraces its spirit and practice. I have met many of the people behind the Xenia group, such as Stefanos Ougrinis, Demetri Tsolakis, Natasha Breshinsky, Brendan Pelley, Evan Turner, and Chris Marcin. And each and every one of them has been an exemplar of hospitality. In addition, they are truly sincere in their hospitality. It's not merely a front, but a concept they embrace heart and soul. They pass on their belief in hospitality to their employees, and it's evident as well at all of their restaurants. The level of hospitality at the Xenia restaurants is a significant reason for their success. 

People dine out not just for good food and drink, but also for the experience. They want to be treated well, as a beloved guest, so if the hospitality is lacking, their experience suffers. And they won't want to repeat such a failed experience. Have your chef make the best food possible, have your sommelier compile a killer wine list, have your bartender concoct an awesome cocktail program, but without the element of hospitality, the experience becomes a failure.

When I consider my favorite restaurants, the commonality of them is that they provide excellent hospitality. Sure, I love the food and drink at these restaurants, but without proper hospitality, they wouldn't be considered my favorites. 

How important is the hospitality of a restaurant to you?

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) This December, Santa Claus is coming to town – particularly the North End and Wayland – to host holiday brunches for festive families at Coach Grill (December 7) and Joe’s Waterfront (December 15).

While kiddies patiently await the arrival of their honored guest with cookie decorating, guardians can settle in for a leisurely brunch. In addition to serving their signature brunch menus, the kitchens will be whipping up adult-friendly breakfast delights for the occasion like stuffed crêpes ($14) with housemade Chantilly cream and fresh strawberries; bananas foster French toast ($18) with cream cheese frosting and maple syrup; Florentine eggs benedict ($20) with sauteed spinach, hollandaise and breakfast potatoes; and a Maine lobster omelet ($28) with chives, breakfast potatoes and toast. For the little ones, there are tree-shaped Christmas chip pancakes ($14) and a grilled chicken quesadilla ($11).

After capturing the perfect IG-worthy snap with your little ones and Mr. Claus, treat yourself to something sweet like the specialty peppermint ice cream pie ($12) in a cookie crust. There also are themed adult libations like the Bahh Humbug with Basil Hayden bourbon, housemade hot chocolate and mini marshmallows as well as kid-approved mocktails like Grinch Punch with lime sorbet, green punch, Sprite and a red sugar rim. While supplies last, grab a keepsake ornament as you exit your morning in the North Pole.

WHEN: Coach Grill: Saturday, December 7, 11am-2pm; Joe’s Waterfront: Sunday, December 15, 10am-1pm
COST: Complimentary admission. Special available at à la carte pricing.
Coach Grill: Reservations are recommended via OpenTable. 
Joe’s Waterfront: Reservations are recommended via OpenTable. 

2) MAZÍ Food Group (Gigi, Ilona, Kava Neo-Taverna) has debuted the newest addition in its growing restaurant collection: Desnuda Cocina & Bar. Located in the famed 647 Tremont Street space, the bilevel Desnuda Cocina & Bar brings two distinct concepts to the South End with its lower-level sound bar and an epicurean experience featuring bold Latin and Asian flavors.

Venturing downstairs to the sound bar – a concept created in Japan in the 1950s – the walls are lined with vertical wood panels where mood lighting peeks through the slats. Inside the hideaway, there is an expansive bar in addition to more intimate seating anchored by giraffe-print banquettes and a half-moon booth that sits beneath a glittering spherical light fixture. The backbar displays Desnuda’s collection of retro vinyl records, the heartbeat of the sultry and vibrant sound bar, that will be amplified over a customized vinyl sound system. The immersive, eclectic urban music experience will be curated with themed nights, guest deejays and mixologist-selected playlists complemented by deliciously complex cocktails and a late-night menu of small plates available after 10:00pm.

Upstairs, MAZÍ Food Group’s executive chef Jesus Preciado has reimagined a menu rooted in core Latin-Asian tastes and textures. With a passion for sourcing locally, Chef Preciado’s menu of ceviches, baos and proteins are intended to be ordered in multiples to encourage a social dining experience. Highlights from the menu include the catch-of-the-day ceviche clasico with leche de tigre, habanero, corn, chancha, sweet potato, red onions and cilantro; pork belly bao bun with braised pork belly, cucumber, pickled vegetables and soy reduction; acevichado roll, tempura white fish, tuna, salsa acevichada, sweet potato puree and togarashi; aji de gallina, shredded chicken, huancaina sauce, heavy cream, parmesan, olive aioli, rice, potato and boiled eggs; and arroz con pato, duck leg confit, aborio rice, vegetables and cilantro sauce.

On the liquid side, Desnuda Cocina & Bar features a beverage program that mixes timeless techniques with progressive twists while showcasing globally-represented wines and spirits including a collection of tequilas and mezcals as well as Japanese whiskys, gins and sakes. Standouts are Beet the Heat with spicy pisco, yuzu liqueur, beet syrup and lemon as well as Amarillo Passion with tequila, yuzu liqueur, aji amarillo, passionfruit syrup and lime.

Desnuda Cocina & Bar is open daily beginning at 4:00pm. In the coming weeks, Desnuda Cocina & Bar plans to reprise the epic weekend brunch party from the location’s yesteryears.

3) BOSA Coastal Italian, in Haverhill, has recently launched Brunch with an Italian flair and unique flavors when it comes to classic and contemporary dishes on Saturdays and Sundays, from 11am-3pm.

Enjoying starters like Burrata, olive oil, arugula, vincotto, sesame crunch, parmesan frico, confit tomato, maldon salt; Italian Wedding Soup, rich chicken brodo, sofrito, spinach, fregula, petite meatballs, parmesan, even add an egg. For main dishes, choose from unique brunch staples like the Banana Bread French Toast, sweet ricotta filling, fig jam, berries, maple syrup, cannoli crumbs, Chantilly cream; the Breakfast Burger, cheddar, pancetta, sunny egg, baby lettuce, tomato, Calabrian chili aioli; or the Brunch Pizza, chorizo, potatoes, melted leeks, spinach, cheddar, mozzarella, sunny egg; Snack on a Panuozzo Sandwich, a Neapolitan-style Italian sandwich made with pizza dough, and BOSA uses Sal’s Pizza’s own dough, made fresh every day, like the Ham & Cheese, prosciutto cotto, cheddar, arugula, scrambled eggs, chili mayo, scallions. For those looking for a classic favorite can nosh on Scrambled Eggs & Home Fries, complete with eggs and cheddar.

BOSA’s brunch cocktails include the BOSA Mimosa, Prosecco, orange juice, Bauchant Orange Liqueur; Gran Espresso, vanilla bean induced White Squall Vodka, Borghetti Coffee Liqueur, espresso. There are also shareable drinks like the Spicy Sophia (Loren), Corvus Grilled Pineapple Vodka, lime juice, tropical sour mix, spice chipotle simple syrup, tajin spiced rim, served in a whole pineapple; Mimosa Flight, one bottle of Prosecco, black cherry purée, white peach purée, and blood orange purée.

To make reservations visit www.bosaitalian.com. 

Rant: Don't Be A Selfish, Greedy Glutton

With the holiday season upon us, food and drink blogs are ramping up their holiday coverage. You'll soon read epic tales of sumptuous feasts, accompanied by expensive and rare bottles of wine. You'll find plenty of holiday recipes, describing how to prepare some of the most decadent dishes. You'll be regaled with tales of pricey gifts received, from costly electronics to tropical vacations. Colorful photos will display all of these hedonistic pleasures in their luxuriant glory.

However, I want to see something else, something more meaningful. Are you up to the challenge?

I don't want to be regaled by selfish, greedy gluttons. Instead, I want to hear about charitable efforts to help those less fortunate. This should be a time of generosity and charity, of giving to others rather than feeding our own gluttony. Though many love the holiday season, it can be a very sad time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials. Share your largess with others, helping those who truly need it.

Even for those of us who are having tough economic times, we all probably can help out others, even if only in little ways. If you cannot spare money, then donate your time or make something to give to others, maybe bake a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations. All it takes is a little creativity and thought.

During this season, there are numerous restaurants, chefs, stores and others which are holding special charitable events. Promote those events on your blogs, spreading the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. Just don't revel in selfish, greedy gluttony, ignoring the plight of others.

This applies to our readers as well and I encourage all of you to be charitable as well, in whatever way that you can. Be creative in your efforts, even if your own finances are tight. That would be the best gift I could receive from my readers, the knowledge that you have all helped out those less fortunate.

Let us share with all during this joyous holiday season.

Victoria Hill Wine, Spirits & Gourmet: Happy 3 Month Anniversary

Today's the 3 Month Anniversary of the new Victoria Hill Wine, Spirits & Gourmet in Melrose, which replaced the former Beacon Hill Wine & Gourmet. I worked at Beacon Hill for about 12 years, and have continued to work at the new Victoria Hill. So, let me share some of my thoughts and insights about the first three months of the new shop. 

First, the new owners, Vijay, Andy, Brian and Puja, are very sincere and hardworking, and intend the shop to be an artisan wine, beer and spirits shop. They are not seeking to turn it into a package store or convenience store. It's intended to be a destination shop, and not merely a neighborhood shop, so that people from all of the surrounding communities will want to shop there too. And the changes they have already initiated have largely moved towards the achievement of that objective. 

Second, the shop is obviously still a work in progress, and more changes will be coming over the next months. During the past three months, there has been much positive progress moving forward, and the new owners have various plans for the future, all continuing to move towards their primary objective. Many customers have been complimentary about the various changes. 

Third, the new owners have been expanding the available selections, both alcohol and gourmet food, on a variety of levels. There are numerous new beer selections, from local brews to beers from places like China and the Philippines. The whiskey selection has expanded, including some harder to find selections, from Blanton's Bourbon to Buffalo Trace. And there have been some additional intriguing new spirits, from Chartreuse to Japanese Vermouth.

Of particular interest to me, the wine selection has become larger and more diverse. The shop now carries over 500 different wines and Sake, from 19 countries, including: Argentina, Australia, Austria, Chile, Croatia, France, Germany, Greece, Hungary, Italy, Japan, Lebanon, Luxembourg, New Zealand, Portugal, South Africa, Spain, Switzerland, and the United States (California, New York, Oregon and Washington). And more wines are coming, including some from other countries, maybe including places like Armenia, Great Britain, Mexico, Moldova, Turkey and Uruguay. Numerous more natural wines are also on the shelves. 

Fourth, I now conduct Wine Tastings every Thursday evening, from 5-7pm, and every Saturday, from 1-4pm. I try to showcase all of the different wines we now carry, to expose people to the diversity of wine. Customers seem to be very appreciative of this approach, and open to trying more unique wines. We have plenty of repeat customers who regularly come to the tastings to experience new wines. The shop also conducts Beer Tastings on Friday nights. Please come by at any of these times to expand your palate and taste some delicious and fascinating new wines and beers.  

Fifth, some of the physical changes to the store include new lighting, to make the store brighter, and a new chiller case, which holds wines, single beers, and hard seltzers. Additional wine shelves have been added, with more to come, allowing the shop to stock even more of a diversity of wine selections.  

Much positive progress has been made, and it will continue in the future. If you live in Melrose, check out Victoria Hill and see what your new neighborhood wine, beer & spirits shop has to offer. If you live outside Melrose, please also check out Victoria Hill as you are likely to find a number of selections that aren't available at your own neighborhood wine shop. Victoria Hill is intended to be a destination spot, where people from all of the surrounding communities will want to come because of its unique and diverse selection.

Victoria Hill Wine, Spirits & Gourmet
538 Main Street, Melrose
(781) 665-3332
Monday to Wednesday: 10am-8pm, Thursday to Saturday: 10am-9pm; Sunday: 10am-7pm.