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1) Ball Square Fine Wines has opened its third location, Malden Center Fine Wines, at 220 Pleasant Street, part of the new construction in that area. The new shop sells beer, wine and spirits, and a significant portion of their inventory can be found on their website. Their website also states they have Free Weekly tastings, including Beer on Friday, 5pm-7pm, Wine on Friday 4:30pm-7:30pm, and Spirits on Saturday 4pm-6pm. I'm not sure how these tastings are conducted considering necessary safety precautions. I haven't visited the store yet but plan to do so soon. Ball Square is an excellent wine shop so I expect their new Malden location will be a worthy destination. I'll report back once I've checked it out.
2) The second live online running of John Gauntner's Sake Professional Course will be held via Zoom on three consecutive weekends from Japan. The dates will be Sunday, October 4, Saturday & Sunday October 10 & 11, and Saturday and Sunday October 17 & 18, from 9:00am to 12:30pm JST (Japan Standard Time) each day. There will also be an introductory lecture and Zoom test on Saturday, October 3 from 9:00am to 10:00am.
Note, for those in the US, because Japan is 13 hours ahead of Eastern Time (NYC time), the dates for the US will be Saturday, October 3, Friday & Saturday October 9 and 10, and Friday and Saturday October 16 and 17, from 8:00pm to 11:30pm Eastern Time. Zoom recordings will be made available to those that miss or cannot participate in a session.
The content of this intensive sake live online course will be identical to that of the Sake Professional Course held across the US and in Japan, with the exception of extensive sake tastings, and sake brewery visits. The goal of this course is that “no sake stone remains left unturned,” and Gauntner's motto is “exceed expectations for the course.” Every conceivable sake-related topic will be covered across the five three-hour sessions.
Each of the five three-and-a-half-hour sessions will include a 20-minute break in the middle, a thorough question and answer period, and a tasting exercise of one to three sake (to be procured by each student based on to-be-provided list) held at the end of the session. (Participation in the tasting session is optional!)
The course is recognized by the Sake Education Council, and those that complete it will be qualified to take an exam for Certified Sake Professional certification, which will be offered online on Saturday, October 24, via Classmate. Those that pass the exam will be receive a certificate, and be recognized on the Sake Education Council website as a Certified Sake Professional.
The tuition for the five-session course, including all materials and certification testing is US$350. Also, participants can apply a portion of this amount as a discount to the tuition of the live in-person Sake Professional Course at any time in the future.
Participation is limited and reservations can be made now to secure a seat; full payment will be requested by Friday, September 25th. For reservations or inquiries, please send an email to sakeguy@gol.com. You download a document with the syllabus here. I've taken this course before and I give it my unqualified recommendation for anyone who wants to learn more about Sake. John Gauntner is an excellent instructor and he really covers a ton of material.
Note, for those in the US, because Japan is 13 hours ahead of Eastern Time (NYC time), the dates for the US will be Saturday, October 3, Friday & Saturday October 9 and 10, and Friday and Saturday October 16 and 17, from 8:00pm to 11:30pm Eastern Time. Zoom recordings will be made available to those that miss or cannot participate in a session.
The content of this intensive sake live online course will be identical to that of the Sake Professional Course held across the US and in Japan, with the exception of extensive sake tastings, and sake brewery visits. The goal of this course is that “no sake stone remains left unturned,” and Gauntner's motto is “exceed expectations for the course.” Every conceivable sake-related topic will be covered across the five three-hour sessions.
Each of the five three-and-a-half-hour sessions will include a 20-minute break in the middle, a thorough question and answer period, and a tasting exercise of one to three sake (to be procured by each student based on to-be-provided list) held at the end of the session. (Participation in the tasting session is optional!)
The course is recognized by the Sake Education Council, and those that complete it will be qualified to take an exam for Certified Sake Professional certification, which will be offered online on Saturday, October 24, via Classmate. Those that pass the exam will be receive a certificate, and be recognized on the Sake Education Council website as a Certified Sake Professional.
The tuition for the five-session course, including all materials and certification testing is US$350. Also, participants can apply a portion of this amount as a discount to the tuition of the live in-person Sake Professional Course at any time in the future.
Participation is limited and reservations can be made now to secure a seat; full payment will be requested by Friday, September 25th. For reservations or inquiries, please send an email to sakeguy@gol.com. You download a document with the syllabus here. I've taken this course before and I give it my unqualified recommendation for anyone who wants to learn more about Sake. John Gauntner is an excellent instructor and he really covers a ton of material.
3) Chef David Vargas, of Vida Cantina of Portsmouth, NH, is concerned about Diversity in the restaurant industry, and on Sunday, September 13, from 3pm-5pm, outside the Vida Cantina, he is hosting a special outdoor BBQ event with some New England chefs and their favorite charities.
Chef Vargas stated, “We all know that Diversity is the heart and soul of our restaurants, from our teams who take care of our guests, to the dishes we prepare, the music we play, the languages we speak. Our teams are amazing and talented and from around the world. We must show them our support. I am so grateful to this community and to these fantastic chefs who are donating their time to shine a light on Diversity as we raise important funds for non-profits who are close to our hearts.”
The Guest Chefs & their Charities include:
Tony Messina & Andres Carmona, Uni / Jimmy Fund
Justin Walker, Walkers Maine / York Food Pantry
Ilma Lopez, Chaval / Full Plates Full Potential
Daniel Bojorquez, La Brasa / Lovin’ Spoonfuls
David Vargas & Michael Famico, Vida Cantina / CASA-Community Advocates for All Date:
This is a covid compliant event and they will be selling an entire table of six instead of individual tickets. Each table costs $450 and seats 6 people and includes a family style BBQ, 2 pitchers of agua fresca and two pitchers of El Jimador Tequila Margaritas. Reserve your table in advance by calling Vida Cantina to at 603-501-0648.
4) Before Rosebud American Kitchen & Bar and its dining car existed, there was a small, house-like building called the Jaunty Jack, serving up "Good Things To Eat". Rosebud is throwing it back to the good 'ol days with their own Jaunty Jack Fish Shack for Friday lunch. Each Friday, from 11am-3pm, they will be serving classic fish shack eats, such as Lobster Rolls, Fried Clams, Fish & Chips, and Steamers. You can eat on their street side patio, in a booth in their dining car, or even order it online for pick-up or delivery.
The Friday menu will include items such as:
JAUNTY DELUXE ($13): Beer battered haddock, grilled brioche, lettuce, tomato, house tartar, served with fries
CRISPY SOFT SHELL CRAB BLT ($16): Fried soft shell crab, apple wood smoked bacon, lettuce, tomato, house aioli, on a brioche bun, served with french friesPEI MUSSELS ($12): Steamed mussels, white wine, garlic, parsley, thyme
FRIED CLAM ROLL ($18): Fried whole belly clams, grilled bun, lemon, house tartar sauce, fries
LOBSTER ROLL ($21): Maine lobster, mayo + lemon + herbs, bibb lettuce, grilled brioche roll, served with fries
FISH + CHIPS ($16): Beer battered haddock, coleslaw, lemon, house tartar sauce, served with fries
WHOLE BELLY PLATE ($19): Fried whole belly clams, cole slaw, lemon, house tartar sauce, served with fries
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