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) With summer coming, here's a few options for patio dining:

Davio’s Northern Italian Steakhouse opens an outdoor patio during the spring and summer months in the Seaport. Enjoy traditional Italian, steak and seafood dishes paired with fine wine and cocktails while taking in the views of the Boston Harbor. A stroll along the adjacent Harborwalk is also the perfect way to spend an afternoon or evening after dining. The patio is expected to open on or around May 1. 

Unlike many restaurants in the North End, Forcella has a year-round outdoor patio that is tucked privately behind the restaurant - an enclave of peace, quiet and romance in the busy neighborhood. Able to seat 44 guests, dogs are also welcome. All guests must order food when sitting outside. Heaters are set up during a portion of the fall & winter months and umbrellas can be put up during the hot summer months to create a comfortable atmosphere year round. The patio is currently closed to prep for the new spring season, but is anticipated to open up again as early as the first week of April, pending weather. 

Located along Boylston Street in Boston’s Back Bay neighborhood, steakhouse Abe & Louie’s boasts a patio area ideal for people-watching. Enveloped in lush topiaries with manicured topiaries, the Abe & Louie’s patio is lined with heat lamps ideal for chilly nights and awnings for sun-filled leisurely lunches or weekend brunches. For the best tastes of the season, opt for the lobster club sandwich or slurp some local oysters while enjoying a crisp rosé.

2) On May 4,  from 4pm-7pm, Joe’s Waterfront will host a Kentucky Derby watch party worthy of Churchill Downs complete with actual ponies, Louisville-inspired bites, specialty sips, raffles benefiting MassGeneral Hospital for Children, and more. While guests will have their chance to compete for “Best in Show” titles in top Derby attire later in the day, the real standouts will be the event’s welcoming committee: a duo of ponies from Hunter Haven Farm (Groveland, MA) who will be decked festively in blue and with flowers for the occasion.

Counting down to the “greatest two minutes in sports,” revelers will get the party going on passed hors d'oeuvres (caprese skewers, pimiento cheese crostinis, fried mac and cheese, Joe’s prime burger sliders, chicken satay) and stationed snacks (spinach dip, Italian hoagie, mini desserts). And because no Derby Day is complete without spirited spirits, the bar team will be shaking up themed cocktails at the cash bar.

Steam those seersucker suits and add some extra feathers to your topper because there will be luxe prizes at stake for those who come best dressed to impress. If you’re not feeling all that confident with your future bet, try your luck with the raffle – with proceeds benefitting MassGeneral Hospital for Children – that includes prizes like gift cards, overnight hotel stays, and more.

COST: $49 per person (includes entry and food)
TICKETS: Advance tickets recommended via EventBrite. Walk-in entry available as space permits.
MORE: A portion of ticket sales and all raffle ticket proceeds will be donated to MassGeneral for Children. This event is reserved for ages 21+.

Rant: Summer Is NOT Rosé Season!

The advertisements and media articles have begun, and will continue for the next several months, promoting the upcoming Rosé season. Distributors are promoting Rosé season to their wine store customers, who will start stocking a variety of Rosé wines. Everyone is being told that Summer is Rosé season. 

However, there's a major problem with all of this: Rosé season doesn't exist! 

It's a pervasive myth, a wrongful stereotype, that spring and summer herald Rosé season. The simple fact is that Rosé is appropriate year-round, even in the winter. Many of those perpetuating the myth of Rosé season know better, but they choose to ignore the truth. Stop deluding the public and embrace the reality of Rosé every month of the year. 

Sure, a chilled Rosé can taste wonderful on a hot, summer day, but it can equally satisfy when you are at home during a snow storm. It's extremely food friendly, and there is absolutely no reason why you shouldn't enjoy it with the same roast chicken or seafood dish you serve in the summer or winter. 

Even though many people drink more white wine than red in the summer, most continue to drink white wine all year round, including the winter. Why should Rosé be any different? For example, Rosé is a great choice for your Thanksgiving feast. And it doesn't matter how cold it might be on Thanksgiving, or even if it snows. 

The situation has slowly improved during the last several years but change is still needed. The myth that Rosé wine is just for the summer needs to be shattered. Wine writers should promote Rosé year round rather than jump on the bandwagon and only proclaim that summer is the season for Rosé, misleading the public. If these writers recommended Rosé year round, then Rosé consumption would grow even more. 

There are some wine stores which stock Rosé throughout the year, which they should, and if your local shop doesn't, then you should recommend that they stock it. And if they don't bring in some Rosé, then seek elsewhere for this wine. 

From 2017 to 2021, worldwide consumption of Rosé has risen to about 9.5% of all still wine consumed. Rosé production, from 2001 to 2021, has also risen by 25%. France is the largest consumer of Rosé, drinking about 35% of all production, while the U.S. is in second place, consuming about 15%. Germany is in third place with about 7%. Rosé wine continues to grow, and will get even larger if people embrace the fact it is a year-round wine, and not just a seasonal one. 

 I drink Rosé all year round and strongly encourage everyone else to do so as well.

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) Bakes for Breast Cancer – the Massachusetts-based non-profit organization dedicated to funding breast cancer researchers and clinicians – is proud to announce its 25th anniversary in 2024 and event dates for all ten events, including the addition of new locations for its signature weeklong fundraiser in Washington D.C., Maryland and Virginia. Founder Carol Sneider launched this event and nonprofit in memory of her mother who lost her battle with breast cancer at the age of 43. The best memories Carol recalls were the times spent in the kitchen baking bread, cakes and other sweet treats.

Since its inception in 1999, Bakes for Bakes Cancer has encouraged restaurants, cafés, bakeries, pastry shops, grocery stores and other businesses offering desserts to designate one of their sweet treats during the weeklong event where 100% of the proceeds go to Bakes for Breast Cancer to fund breast cancer research. Participating establishments also have the opportunity to offer up their entire dessert roster where 50% of the proceeds goes back to the organization. Over the last twenty five years, Bakes for Breast Cancer has raised over 2 million dollars and over 5,000 different establishments have participated in the annual weeklong event throughout Massachusetts and as it expanded into different regions in various years. 

The dates for the 2024 Bakes for Breast Cancer Massachusetts and Rhode Island events include: Friday, May 10 – Thursday, May 16.

“Since 1999, Bakes for Breast Cancer has been on a mission to do its part to help eradicate breast cancer for good, one sweet treat at a time,” said Bakes for Breast Cancer Founder Carol Sneider. “We are proud to keep expanding into different states and marquee cities, and we will continue to do so in areas with thriving culinary scenes with establishments that share the same mission as ours. Statistics on the number of both women and men directly and indirectly affected by breast cancer are alarming, and we will continue do our best to help reduce those numbers.”

According to the National Breast Cancer Foundation, 1 in 8 women in the United States will be diagnosed with breast cancer in her lifetime. In 2023, an estimated 297,790 women and 2,800 men will be diagnosed with invasive breast cancer. Breast cancer is the most common cancer in American women except for skin cancers, and it is estimated that in 2023, approximately 30% of all new female cancer diagnoses will be breast cancer. On average, every 2 minutes, a woman is diagnosed with breast cancer in the United States and approximately 15% of women diagnosed have a family history of breast cancer.

2) Croatian Premium Wine Imports (CPWI) has recently received, to their Massachusetts warehouse,  a new container from Croatia. In addition to new vintages of some of their previous favorites, they have brought in some new labels, including sparkling, roses and orange wines. The new wines should be available in their online store in a couple of weeks.

In addition CPWI has finalized the onboarding of a large distributor in Massachusetts – the Boston Wine Company (a division of MS Walker), who will soon been doing o a big-scale launch all over Massachusetts. They are starting with just a few wines at first, and will be adding more, so ask your favorite local wine store, restaurant or bar to contact the Boston Wine/MS Walker rep to carry deliciuous Croatian wines.

Recent Top Restaurant Dishes

I want to highlight a few worthy restaurant dishes I recently enjoyed, which are from some of my favorite restaurants. These dishes are some of the best dishes I've eaten so far this year, and which may also be some of my top dishes at the end of this year.

This past week, I was thoroughly impressed by a Rabbit Pappardelle special at Il Ponte in Woburn. It's one of my favorite Italian restaurants, and the cuisine is always delicious. This dish consisted of house-made pappardelle, with an excellent texture, covered with a rabbit ragu and topped by a scoop of ricotta. With a great depth of flavor and a nice balance of spices, each bite brought such pleasure to my palate. Rabbit is such a great protein, and with its mild flavors, most people would enjoy it if they can get past the idea that it once was a fluffy bunny. My dining companion was also quite taken with this dish.

The short movie shows a bubbling dish of Chicken Claypot, my favorite dish at Soall Viet Kitchen in Beverly, an excellent Vietnamese restaurant. This dish is made with small pieces of tender chicken in a caramelized sweet and savory sauce, with a couple chili peppers. It's accompanied by jasmine rice, or noodles, with some pickled and fresh veggies. It's also served bubbling hot and the aromas are so enticing. The chicken is moist and tender, and the sauce possesses a great depth of flavor, nicely balanced between sweet and savory, and with a mild bit of spicy heat. The veggies act as a nice palate cleanser to the richer sauce. They also make a Salmon Claypot as well. 

The Clam Box of Ipswich is my favorite clam shack, for the quality of its fried seafood, the quantity you receive, and its excellent service. Others may prefer other places, but the Clam Box has never disappointed me. This dish was a combination of Fried Clams and Fried Scallops, with an ample pile of onion rings and French fries. The Fried Scallops are superb, tender and sweet, and the fried clams are delicious as well, both with a clean, light fried batter. The dish is large enough to share, or to have leftovers for another meal. 

What have been some of your favorite restaurant dishes lately? 

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 Sunday, April 14th at 3pm, Boqueria - the lively Spanish tapas bar and restaurant that opened last fall in the Seaport - will be hosting the latest in its series of quarterly seasonal cocktail making classes.

At the class, guests will:
- Receive instruction on how to make two spring cocktails - the lighty and fruit "Buen Rollo" margarita, and "Beach Please" - a fresh and herbaceous gin-based drink 
- Learn how to work with different spirits, flavor profiles, and mixology tools
- Learn how specialty liquors + ingredients are made and their origin stories
- And enjoy a tapas spread while crafting (and sipping) their cocktails

Tickets are $75 per person and can be purchased on Resy. 

2) For Mother's Day, Abe & Louie’s will be featuring their signature menu in addition to a collection of specials. For starters, there is a chilled English pea soup with brioche toast and mint crème fraiche ($13) as well as Maryland soft shell crab with sugar snap pea slaw and malt vinegar aioli ($25). The “Land & Sea” entrée pairs a 6oz filet with a Maine lobster tail served alongside asparagus with bearnaise ($98) in addition to dayboat scallops with morel mushrooms, fava beans and charred ramp pistou ($46). For something sweet, there is a monterosa cake with wild strawberries atop sponge cake with ricotta and mascarpone ($12) and for a refreshing sip, Your Day to be Sassy with elderflower, lemon and mint ($16). Reservations from May 10-12 and please call (617) 536-6300. 

3) For Mother's Day, Atlantic Fish Co. will be dishing out a quintet of specials in addition to a cocktail feature. To start, there is a bouquet of baby greens with cucumber, shaved fennel, radish and a lemon-thyme vinaigrette ($14). For entrees, there is a “land & sea” option with a 6oz filet mignon and butter-poached lobster served with whipped potatoes, oyster mushrooms and truffle emulsion ($85) in addition to stuffed lemon sole with creamed spinach, saffron couscous and lemon beurre blanc ($46). The dessert feature is a limoncello raspberry cake with vanilla ice cream ($12) and to sip, there is Mumm Knows Best with Sipsmith gin, Lillet Blanc, mandarin and lemon ($18). Reservations from May 10-12 and please call (617) 267-4000.  

4) For Mother's Day, Coach Grill will dish an array of food and cocktail specials over three days. The starter features are a baby bibb lettuce salad with candied pecans, cinnamon apples, blue cheese and lemon vinaigrette ($17) and lobster crab Louie with avocado, endive and tomato ($24). Bring your appetite for the main courses, “land & sea” with a 6oz filet mignon and butter-poached lobster served with whipped potatoes and spring peas ($85) as well as pan-seared halibut with shiitake mushrooms, fingerling potatoes and lemon beurre blanc ($65). Leave room for dessert, a monterosa cake with wild strawberries atop sponge cake with ricotta and mascarpone ($12). For cocktails, there is Mum-Believably Good with Aperol, strawberry, lychee and sparkling rosé ($16) in addition to No One Said Life is Fair with gin, lemon juice, butterfly pea syrup and prosecco ($16). Reservations from May 10-12 and please call (508) 358-5900. 

Rant: At The Store Register, Put Your Cellphone Down!

Cellphone use is so ubiquitous, and far too many people have great difficulty lifting their heads from the screens of their phones no matter what they're doing. They walk down the street, looking at their phones rather than looking out for others who are walking in their path. They even drive, looking down at their cellphones, despite it being illegal in Massachusetts as well as extremely dangerous. This situation has gotten far out of control. 

When these individuals visit a store, from a book shop to a wine shop, they continue using their phone even when they go to the register to make their purchase.

That needs to stop!

First, it's rude as the cashier generally needs to engage you in conversation when you make your purchase. It's hard to do so if you are talking to someone on the phone, or texting, or surfing the Internet. Second, it's dehumanizing to the cashier, as your attention is on your phone and you aren't treating the cashier as a human being, but rather as if they were an automaton. Third, mistakes can easily be made as you aren't paying sufficient attention and may not properly understand whatever questions the cashier asks you.

If you have to make a call, then handle the call before you go to the cashier. Once you get in front of the cashier, put your phone away or down. Give your full attention to the cashier. Treat them as a human being. Engage in some actual face-to-face social interaction. Your life is far greater than the tiny screen of your cell phone.

I've seen this occur numerous times and it's clear from their telephone conversations that it isn't an emergency. It's not a conversation that couldn't wait until after you complete your transaction at the register. 

Have some consideration, engage in some courtesy, and put your cellphone down.

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.
******************************************************
1) The Nautilus Pier 4 is celebrating four years as a Boston Seaport staple in true "nauti" fashion with a Nauti Party featuring new tropical-inspired tiki cocktails on Thursday, April 4, at 8pm. Along with the new tiki drinks, Nauti classics can be enjoyed with a night of music and dancing. The party will also double as a launch for The Nautilus’ new ‘Tiki Thursdays’ programming. 

Every Thursday evening at 8pm, in the back bar, The Nautilus will host Tiki Thursday parties where guests can indulge in sultry vibes and tiki cocktails, only available on Thursdays, in their own little waterfront tropical oasis.

A sample tiki menu can be found below:
Mai (Nau)Tai (Hamilton 86 Demerara, Smith & Cross Jamaican Rum, lime, orgeat, BROVO Orange Curacao, galangal)
Nights in White Satin (Mizu Shochu, coconut, thai basil, green chartreuse, lime)
Beyond the Horizon (Mezcal, guava, ancho reyes verde, soursop, angostura amaro)
Bird’s The Word (Planteray Pineapple Rum, blood orange, Campari, cinnamon, angostura)
Let’s Dance (Smith & Cross, Plantation 3 Star, cold brew, maple, banana, pineapple)
Time of the Season (Privateer NE, Plantation OFTD, chipotle amaro, cocoa bitters)
Rising Sun (Privateer Navy, orange, pineapple, coconut, nutmeg, served for 2 in a frozen pineapple)

2) The Dubliner, an authentic Irish pub, is prepping for patio season. Beginning Monday, April 1, weather permitting, The Dubliner hopes to open its private outdoor patio, a new beer garden with a retractable roof, and take full advantage of its front wall of windows that open to create an experience of outside dining, while technically indoors.

According to Chef Aiden Mc Gee. "Whether you want to sit on our front terrace (which seats 60), sit inside along the open retractable windows overlooking the downtown skyscrapers or our off-street beer garden complete with outdoor lounge furniture, couches, coffee tables, greenery, etc). This spot is perfect for a group of friends or colleagues who want to relax with a drink and share some food."  

The Front Patio, abutting busy Cambridge Street, is a traditional, fenced-off area adorned with lush greenery, that accommodates 60 guests. In contrast, the Beer Garden, with a capacity for 50 standing guests, has been designed as a vibrant after-work social hub, ideal for sharing drinks and platters of small bites with friends and colleagues. Not intended for sit-down diners, the Beer Garden emphasizes a casual, sociable atmosphere. Plus, its retractable roof ensures you'll stay dry should the weather turn inclement.

In the first week of April, The Dubliner will refresh its menu. Diners can look forward to indulging in warmer weather dishes like Irish crab claws in garlic lemon butter with homemade brown bread; an Atlantic Seafood Roll, with Lobster, Crab and Clams, Roasted Chicken, local asparagus, and brown butter sauce; and Mini Irish fish cakes with mustard dressing, and Achill Island sea salt. 

3) Nightshade Clam Shack, by the Nightshade Noodle Bar team, returns to the North Shore for its third season on May 2. Chef/Owner Rachel Miller’s Nightshade Clam Shack menu blends classic New England seafood with dynamic southern flavors. The Clam Shack will be open Thursdays to Sundays, from 11am-2pm. 

The Nightshade Clam Shack menu features five categories of lunch items: Brioche Rolls, Bánh Mì, Boxes, Viet-Cajun Seafood and Desserts. A sample menu can be found below and weekly specials can be found announced in real time on Nightshade Clam Shack’s Instagram.

Brioche Rolls
--Fried Salt and Pepper Clam Roll (Green chili lime sauce, secret dressing) $30 Warm Viet-Cajun 

--Lobster Roll (Warm lemongrass cajun butter, crispy garlic, scallions) $30 

--Crispy Rock Shrimp Roll (Funky fermented red chili sauce, thai basil, fried shallots) $30 

Bánh Mì
--Chili- Ranch Soft Shell Crab Bánh Mì (Thai basil butter sauce, cucumber, pickled carrot + daikon, jalapeños) $28
--Blackened Catfish Bánh Mì (Picked green tomato remoulade, cucumber, cilantro, jalapeños, secret sauces) $26
--Cajun Lobster Cake Bánh Mì (Picked green tomato remoulade, cucumber, cilantro, jalapeños, secret sauces) $30
Boxes
--Fried Clam Box (Spicy tamarind + coconut ranch dips, shredded cabbage salad) $30
--Fried Smelts Box (Bột chiên fries, crispy sugar snap peas, dill pollen, gribiche) $28
--Big Ass Salad Box (Chilled shrimp, shredded cabbage, citrus nước chấm, spicy peanuts, every herb) $28
--Mixed Seafood Box (Fried clams, smelts, scallops + rock shrimp) with choice of two sauces (cabbage salad-gribiche, coconut ranch or spicy tamarind) $32
Viet-Cajun Seafood: All served in a bag of Nightshade Noodle Bar’s signature lemongrass cajun butter
add corn $1 | add potato $1 | add andouille $2
--Gulf Shrimp $18
--Crawfish $18
--Stone Crab Cluster $24
Desserts
--Banana Pudding Cup (Nilla wafers, bananas, whipped cream) $7
--Chocolate Pudding Cup (Oreo crumble, whipped cream) $7

Online ordering is available for takeout to enjoy at home, on-the-go, at Nightshade Noodle Bar & Sin City Superette’s patio seating or at nearby Nahant beach. Additionally, Sin City Superette’s indoor seating is available for Nightshade Clam Shack customers’ use. Pre-ordering is highly recommended and all orders can be picked up at Sin City Superette, located at 71 Exchange Street in Lynn, Massachusetts. Delivery is available via Toast (within 5 miles) and Uber Eats.

Haku Mizunara Whisky Barrel Aged Shoyu: Umami With A Whiskey Accent

On a previous trip to Portland, Maine, I made a stop at the Browne Trading Company, a gourmet food, seafood and wine shop. They sell a variety of bottles of artisan Shoyu, Japanese soy sauce, including the Haku Mizunara Whisky Barrel Aged Shoyu. 

This Shoyu is made in the Kyoto prefecture of Japan, and is produced using the traditional and labour-intensive mushiro koji method, which few Shoyu producers now use. In the mushiro koji ("woven mat mold") method, soy beans, with koji mold atop them, are spread out on woven straw mats, in bamboo trays. They are then fermented, becoming a black, pasty mash, which is then aged in Mizunara Whisky Barrels. 

Mizunara ("water oak") is a native, Japanese oak which is difficult to use, but which can produce a unique flavor. This oak is very porous, has a high moisture content, and it doesn't grow straight. In addition, the oak often needs to be about 200 years old before it can be cut, and then whiskey in Mizunara barrels generally must age for 15-20 years to provide then right flavor profile. In general, proper Mizunara barrels can provide notes of coconut and sandalwood. 

I used this Shoyu on some sushi, and was enamored with its taste. The Haku Shoyu is complex and mellow, with a mild sweetness, a subtle whiskey accent and plenty of umami. In comparison, the regular soy sauce you find in most Asian restaurants seems brash and simpler. This would be a great Shoyu for sushi, or as a dipping sauce for other foods. It would also be an excellent marinade for steak and chicken, seafood and pork.    

This is a pricier Shoyu, but I believe it's well worth the added cost. It's made in a more traditional, labor-intensive method, with high-quality ingredients, including expensive Mizunara whisky barrels. In addition, its taste is superior to ordinary shoyu, with a greater depth of flavor, more umami, and a more elegant, mellow taste, with a hints of whiskey notes. Through Amazon, you can order a 750ml bottle for about $30, or a 375ml bottle for about $18.

Rant: An Easter Brunch Fail & Crying Children

Yesterday, on Easter Sunday, an Italian restaurant in the northern suburbs hosted an Easter Brunch Buffet, and it was a significant failure. Children were upset, screaming and crying, and obviously parents got upset as well. Many of the buffets had to be comped and the restaurant took a significant financial hit.

The Brunch Buffet contained many of the usual items, from scrambled eggs to French toast, from glazed ham to sliced lamb. However, the buffet also contained a far less common dish, rabbit fricassee. Anyone simply looking at the dish might not have realized what it was, except that each dish on the buffet was labeled. 

That labeling caused the chaos at brunch. A few children, who were old enough to read but young enough to still believe in the Easter Bunny, saw the label and were horrified. At first they started asking their parents uncomfortable questions, but soon after there was crying and screaming, and other children started hearing that there was rabbit on the buffet. The chaos spread and angry parents began complaining to their servers and the management. 

The rabbit fricassee was quickly removed from the buffet, and effusive apologies were given, but that wasn't sufficient for many parents, who chose to leave the restaurant. The management had to comp their meals, as well as everyone else present at the time. At later seatings for Brunch, the restaurant kept the rabbit dish off the buffet, so the holiday wasn't a complete bust for the restaurant. 

However, their social media, especially online reviews, will likely take a serious hit, and word of mouth is going to spread about their error. I'm sure you'll see this incident on the news this afternoon. The chef is a very good person, as well as very talented, and this was simply an unfortunate mistake. Hopefully, people won't allow this mistake to destroy the restaurant. Most restaurants operate on a thin profit margin, and unforgiving customers can ruin a business.  

XOXO Sushi Bar: An Impressive Spot, Newly Opened in Chestnut Hill

Edomae-style sushi. With origins extending back about 200 years, this style has been returning, and there are a few spots in the Boston+ area where it's now available. In short, this style refers to aged sushi, seafood which has been preserved through a variety of methods. Most people think that fresh sushi should be eaten as soon as possible, but aging and preservation can actually enhance the taste of the seafood, especially bringing out more umami notes.  

On March 8, XOXO Sushi Bar opened in Chestnut Hill, on Route 9, and it specializes in Edomae-style sushi. I was recently invited as a media guest to dine there and experience their Japanese cuisine and sushi. I was extremely impressed with their food and their sushi is definitely some of the best I've ever tasted. It's a great addition to Chestnut Hill and I suspect it will become extremely popular.

The owners of XOXO Sushi Bar are Fred Starikov and Steve Whalen, developers and the co-owners of City Realty Group. Their website states: "We develop a wide range of asset classes, including apartments, condominiums, retail, commercial and R&D space." They also own the Silhouette Lounge in Allston, and founded CityKids, whose mission is "to spark intellectual curiosity in the children of Boston and beyond by providing them with unique experiences and valuable educational resources."

They hired Executive Chef Kegan Stritchko (pictured above) to oversee and create the menu at XOXO. Kegan has over ten years of restaurant experience, having worked locally at Uni and Fat Baby Sushi. He has also worked at other Japanese restaurants in Texas, Colorado and Florida. One of maybe his most impactful experiences was when he worked as a sous chef to the famed Makoto Okuwa, who specializes in Edomae-style sushi. At XOXO, Kegan follows many traditional practices of Edomae-style sushi, but also uses modern technology to enhance those traditions.     

The restaurant is casually elegant, modern and cozy, large enough for about 55 guests, including 16 at the sushi bar. We sat in one of the booths, although the seats at the sushi bar might be the best location in the restaurant, allowing you to watch and interact with the chefs preparing the sushi. Chef Kegan was hard at work behind the sushi bar, assisted by three others, Pedro, Dayne and David. It was a Tuesday night, and it was fairly busy, probably partially due to the restaurant only having been open for a couple weeks. From what I could observe, the other guests seemed to be quite happy with their food.

The term "Edomae" is a combination of two words: "Edo," which is an old name for Tokyo, and "Mae," which means “in front." It basically referred to the Tokyo waterfront, where the fisherman brought in their fresh catch. The fishermen and vendors realized they needed a way to make their fish last longer, so it didn't rot before they could sell it. They started preserving the fish in a number of ways, such as curing it in salt or cooking it with soy sauce. Today, with modern refrigeration, such preservation methods may seem unnecessary, but they actually can enhance the taste of Sushi. Thus, Edomae-style sushi has seen a return, with clever chefs using innovative preservation methods to enhance the taste of their fish.

At XOXO, behind the sushi bar is a glass case of hanging fish, which is actually a dry-ager, helping to preserve and enhance the fish. It currently is aging Tyee King Salmon, Ishidai, Sakura Masu and Kanpachi. I asked Chef Kegan about this matter and he explained, “Despite being a relatively new innovation for most countries around the world, dry-aging fish has been part of Japanese tradition for centuries. Primarily, dry-aging techniques prevent fish from going bad as it makes its way from the fishing nets to fish shops and restaurants. Apart from extending the fish’s shelf-life, dry-aging also improves the quality of its flavor and ironically tastes even fresher than fresh fish!" 

"Have you ever had sashimi at a sushi restaurant and thought this had to be the freshest fish you’ve ever tasted? Ironically, good sashimi comes from dry-aged fish and most sushi restaurants still incorporate these techniques in their food preparation. Unlike dry-aged steak, for which dry-aging is used to magnify flavor and texture, the primary objective of dry-aging fish is to enhance their freshness. There are different ways to dry-age fish, some techniques using salt or baking soda to reduce moisture, whilst others involve a controlled, low-humid environment designed for this specific purpose. Yet, in all cases, the fish have to be scaled and thoroughly cleaned before put through the dry-aging process. The precise dry-aging period entirely depends on the size of the fish. Small fish are typically dry-aged for a few days whilst larger cuts – including salmon and bluefin tuna – need around two weeks to dry-age properly. In the end, by ridding the fish of any excess blood, moisture and slime, it loses that unpleasant fishy smell and yields a much cleaner flavor and a firmer texture.” 

I'm sure this eye-catching display sparks questions from the guests dining at the sushi bar, allowing the Chef to explain and educate about the benefits of dry-aging fish. And the excellent taste of the Sushi will showcase those benefits.  

Their Beverage Program, overseen by General Manager Ashif Nirola (who used to work at Douzo), ranges from Cocktails to Sake, Japanese Whiskey to Wine. Their Cocktail list has 9 listed cocktails, all priced at $18 each, including the Lychee Martini, Shochu Expresso, and Matcha Vesper. Many of the cocktails are created with some Japanese ingredients, such as Yuzu, Shochu, Ume, Ki No Tea Gin, and more. 

I ordered the Tokyo Old Fashioned, which is made with Toki Whiskey, Rihei Ginger Shochu, Japanese Bermutto, Sakura Bitters, Cherry & an Orange Slice. It was a hearty drink, with a large ice cube, and a complex and intriguing taste. A very tasty and well-balanced cocktail. Bermutto, used in some of their cocktails, is the first Japanese "Vermouth," a fascinating product, made from Junmai Sake and Kuma Shochu. Four botanicals are added, including Yuzu, Kabosu, Sansho & Yomogi. I first tasted Bermutto back in 2021, and keep a bottle in my home bar. 

The Beer list has 5 choices, priced $9-$18, including Sapporo and Hitachino Nest. Their Japanese Whiskey list has 10 choices, from Suntory Toki to Kaiyo "the Rye" 10 Year old. The Wine list ranges across the world, including California, New Mexico, Australia, Italy, Argentina, France, Austria, and Spain. There's also a Reserved List of higher end wines. Many of the wine selections are from well-known wineries, but there are some lesser known wines scattered amidst the list as well. 

I was particularly interested in their Sake list, which includes 3 Junmai, 2 Ginjo, 8 Daiginjo, 2 Nigori, 2 "Others," and 5 choices on a Reserved List. Prices by the glass range from $13-$20, and bottle (720ml) prices generally range from $64-$225, with a few 300ml and one 500ml bottle for certain selections. There are plenty of good choices on the Sake list, and during the course of our dinner, we ordered glasses of the Wakatake Daiginjo and Dassai 39 Junmai Daiginjo, both excellent choices which pair very well with the restaurant's cuisine. 

The Reserved List has five exquisite choices, although more splurge choices are they priced from $280-$650. For example, the Katoukichibee Shouten, Born Yume Wa Masayume Junmai Daiginjo ($650/720ml bottle) commonly retails for $250-$300, if you can find a bottle. This Sake is "specially limited" and is said to be an exceptional Sake. The Tatenokawa 18 Junmai Daiginjo ($575/720ml) commonly retails for $200-$250, and its rice has been polished down to 18%. It's also considered to be a very impressive Sake. 

The Food Menu has plenty of diverse options, as well as nightly Specials. If you don't want to have to choose individual courses, you could opt for a 16-course Omakase, with dry-aged dish and sashimi. You could also choose the Chef's Choice of 7 pieces ($62) or 11 pieces ($98) of Nigiri Sushi, of 5 types of Sashimi ($10 pieces/$55) or 9 types of Sashimi (18 pieces/$102). Caviar and Truffle are available as supplements. 

The Sushi/Sashimi menu has about 19 options, with Sushi priced per piece and Sashimi priced per 6 pieces. For example, Bluefin Akami is priced at $6 per piece of Nigiri Sushi and $18 for 6 pieces of Sashimi. The Bluefin Chu-toro is $10/$30 and the Bluefin O-toro is $15/$45. A5 Waygu is available as Nigiri for $28 per piece. Other choices include seafood such as Hamachi, Hiramasa, Kinmedai, Madai, Ikura and Snowcrab. The nightly Specials menu adds a number of additional Sushi choices.   

Other menu options include Temaki Handrolls (7 choices, priced $12-$22), such as Miso Scallop and Crab Butter. There are also Hot dishes (12 choices, mostly $12-$29), such as Tempura Rock Shrimp  and Miso Black Cod, and Cold dishes (7 choices, mostly $23-$45), including Tuna & Truffle and Wagyu Tartare. You can also select the Robatayaki, charcoal grilled dishes (9 choices, priced $10-$20), such as Japanese Street Corn, Skirt Steak, and Hokkaido Scallop.

I began my dinner with a cup of Miso Soup ($9), made with green crab dashi, White Rose Farro Miso, and negi (Japanese long green onions). With an alluring aroma, the miso soup was delicious, with a nice depth of flavor and plenty of umami. It definitely ranks with some of the best miso soups I've ever tasted, so much more flavorful than the average miso soups you find at many Asian spots. I often order Miso Soup at a new Japanese restaurant, as I've found that if the soup is impressive, then the rest of the cuisine is likely as impressive. 

This Miso Soup is also more unique as it uses a different type of miso paste. Most miso paste is made with fermented soybeans, but the White Rose Farro Miso is made from Emmer Farro grain, an ancient grain, and the paste is said to possess aromas of whiskey, banana, and butterscotch. Chef Kegan stated, “The farro grain miso is an organic miso made by keep well farms in Pennsylvania (two ex-pastry chefs that now own a farm). They ferment all their own produce turning them into miso and vinegars. I like supporting local farmers and people that push the industry forward with passion. That's why I use there farro grain miso. It's also delicious.” 

From the Hot menu, the Unagi Crispy Rice ($29) consisted of four pieces of BBQ American Eel, atop fried sushi rice, and sprinkled with crispy onions. The eel was tender and flavorful, with a slightly sweet BBQ sauce, and complemented by the crisp, crunchy rectangles of sushi rice and crisp & sweet onions. I'm a big fan of eel, and this was an excellent dish, a nice combination of flavors and textures.

I opted for two types of Robatayaki. The Pork Belly ($15) was made with pork tare and sweet chili miso. I received three large pieces on a wooden skewer, and each piece was a wonderful combination of silky fat and tender meat, with crispy charred edges. It possessed a delicious, lightly sweet and savory sauce. Each bite felt like it melted in my mouth. A great choice!

The Chicken Thighs ($16), with negi and brown sugar soy, were moist, tender and flavorful, again with a delectable sauce and a touch of char. Based on these two options, I suspect the rest of the Robatayaki would be equally as tasty. 

From the Hot menu, I chose the Karaage ($18), which is another iconic dish I often order at a new Japanese restaurant. The Karaage is made from chicken thighs with ponzu (a citrus-based sauce) and togarashi. This dish was a rather large bowl of chicken, with a crisp coating, tender and flavorful meat. It was enhanced with citrus notes and pleasing spices. A great bar snack, and a nice accompaniment to a glass of Sake.

The Live Uni ($28), on the nightly Specials menu, was sourced from Maine and the uni sits atop a yuzu panna cotta. With an appealing plating, the Uni was superb, both creamy and briny, and the panna cotta provided a sweet and citrus aspect to balance the saltiness of the uni. 

Our first plate of Sushi included Chu-Toro ($10), medium fat cut bluefin tuna, and O-toro ($15), the fattest cut bluefin tuna belly. All of their sushi is delivered to your table already seasoned with the amount of soy sauce and wasabi which the Chef believes it should possess. However, if you desire more soy sauce or wasabi, you can request it. I chose to accept the Chef's preparation for all of the sushi I ordered, and didn't feel any of it needed more soy sauce or wasabi. 

Just look at the sushi, and you'll delight in its color and fattiness. And once you take a taste, you'll find it to be buttery smooth, with a mild briny touch, and a hedonistic deliciousness. Such compelling pieces of tuna, and if you've never tasted these cuts before, you really need to change that fact. In some respects, these cuts are like the Wagyu beef of tuna, rich and fatty, melt-in-your mouth pleasure. 

Our next plate of Sushi included 6 different choices, and I'll mention them from left to right. First, there was the Bluefin Akami ($6), a lean cut, which was nice to compare with the prior Chu-Toro and O-Toro. With a deep red color, it was tender and flavorful, but not as silky smooth as the Chu-Toro and O-Toro (although that was expected). It was definitely an excellent piece of Bluefin. I'll also note that all of the Sushi seemed quite fresh, even those which were dry-aged. 

Next up were two pieces of Ora King Tyee Salmon, including the regular version ($6) and the Toro ($8). This is a sustainable Salmon, farmed in New Zealand, and has been a hot item in the seafood industry for at least the last 5-6 years. It has won a number of sustainability awards and its flesh is considered to be exquisite. I've previously tasted this salmon and loved it, finding it rich, tender and flavorful, better than many other salmon. And this Sushi too was excellent, especially the Toro, the salmon belly.   

The fourth piece was on the nightly Specials list, Ishidai ($9), a fish I had never tasted before. This fish is known by a number of other names, such as Knifejaw Snapper, Striped Beakfish, Barred Knifejaw, and Stone Snapper. The Ishidai was sourced from Japan, and it's a small fish with distinctive black and white stripes. It had a bit of a chewier texture, with a mild sweetness and a good amount of fat. A pleasant flavor, which would appeal to many Sushi lovers.

Another fish from the nightly Specials list was the Sakura Masu ($9), listed as "cherry blossom trout," and which was also sourced from Japan. Again, this is another fish I'd never tasted before. Interestingly, although it is seen as a trout in Japan, others see it as a salmon, and it is sometimes called Masu Salmon or Cherry Salmon. Its scales have a pink-cherry color, which is the reason for its "cherry blossom" name. If you look at the sushi, it certainly looks like a piece of Salmon, and is tender and fatty, with a pleasing taste which did remind me in many respects of an excellent piece of salmon. 

Finally, and also from the nightly Specials list, I had the Muki Hotate ($10), Japanese live scallop, which was tender with a mild chewiness, and its flesh was sweet and delicious. I often order Hotate at sushi restaurants, and this was one of the better ones I've ever tasted.  

I had the opportunity to ask Chef Kegan his three favorite types of Nigiri Sushi, and he replied:

Saba (Mackerel), Kinmedai ("Splendid Alfonsino"), and Shima Aji (Striped Jack). All three are available on their regular Sushi menu.

From the Temaki Hand Roll menu, I chose the Unagi Foie ($22), made with BBQ Unagi, Foie Snow, and a Truffle Kabayaki sauce. It was crunchy and meaty, savory and sweet, with hints of truffle, a wonderful melange of flavors and textures. Another hedonistic pleasure. 

From the Cold menu, I also chose the Hamachi & Blood Orange ($24), made with yellowtail sashimi, blood orange zu, supremes & zest, and thai chili. It was a light dish with bright citrus flavors, silky & fatty fish, and a little spicy heat. 

They only have two options on their Dessert menu, including Tropical Yuzu and Nikka Choco (both priced at $18). We opted for the Nikki Choco, which is made with chocolate sauce, almond chocolate sponge, Nikka Coffey malt whisky ice cream, chocolate thai chili ice cream, and cocoa tuile & nips. A decadent and tasty dish, the chocolate was rich and flavorful, enhanced by the ice creams, one which was spicy and the other with the taste of whiskey. Another excellent combination of flavors and textures, this is a dish that would appeal to all chocolate lovers, or anyone who loves an interesting and delcetable dessert.

Overall, I was thoroughly impressed with their cuisine, from their excellent Hot and Cold dishes to their superior Sushi. All of their dishes, from the Miso Soup to the Robatayaki, were elevated above the usual Japanese cuisine you'll find at an average restaurant. Sourcing is very important at XOXO, including some local seafood, such as Uni and Scallops, as well as imports from Japan. And the dry-aging process is fascinating, with such excellent results. 

Service was good, without any significant issues, especially considering they had only been open for a couple of weeks. Although we had a primary server, other servers assisted as well, often delivering some of the dishes to our table. 

Prices are high, but they are comparable to other high-end Japanese sushi restaurants. You also need to consider the excellent quality of their ingredients. You can certainly find lesser quality Sushi at a cheaper price, but if you desire higher quality fish, Sushi which will thrill and excite your palate, you need to pay a higher price. Dining at XOXO Sushi Bar is well worth the price so grab a seat at the Sushi bar and indulge.  

XOXO Sushi Bar earns a hearty recommendation and I will definitely be returning, to try more of the menu, as well as re-order some of my favorites. 

Rant: Free Your Mind & Enjoy The Taste Of Rabbit!

Easter is Sunday, March 31, and many children will receive baskets of candies and treats from the "Easter Bunny." At various stores and malls, some children may even how gotten their photo taken sitting on the Easter Bunny's lap. Plenty of Easter decorations involve pictures of cute bunnies or anthropomorphic rabbits.  

However, when I think of Easter and bunnies, I picture rabbit on my dinner plate. I think of its delicious, versatile and nutritious meat but that thought makes some people squirm, those who wouldn't ever eat a rabbit.

Why are so many people opposed to eating rabbit, despite the fact it is so tasty, extremely sustainable, and a healthy option?

Their main resistance to eating rabbit appears to be primarily psychological. Rabbits are seen as too cute to eat, too much like a pet. Some people may have had a cute, fuzzy bunny as a pet, keeping it in a small hutch, and thus feel squeamish about eating something they once had as a dear pet. These feelings are relatively modern and that sentiment wasn't an issue for many prior generations. We need to return to those earlier sentiments as the consumption of rabbit is good on several fronts, as it's the most nutritious and sustainable meat that exists.

Around 1100 B.C., when the Phoenicians first came to Spain, they found rabbits there and it's probable that they then spread rabbits throughout the Mediterranean region. The ancient Romans enjoyed rabbit meat, and they even created leporaria, walled areas where they raised rabbits for later slaughter. There once was even a Roman law that all young women had to eat rabbit because it was thought it would make them more beautiful.

Rabbits have continued to be eaten as food throughout history, though consumption in the U.S. has apparently declined greatly at least over the last hundred years. Have you ever noticed that it seems almost every movie about the Middle Ages shows rabbit being eaten? Nowdays, Europeans are far more amenable to dining on rabbit and France is the largest producer and consumer of rabbit.  My first time eating rabbit was when I was in Spain over 20 years ago.

Why should we eat more rabbit?

First, it's an excellent sustainable choice, far more sustainable than beef, pork, lamb or poultry.  Rabbits eat grass and marginal forage, thus they do not compete for resources with people and are more easily fed than many other animals.  They will even eat food scraps, which would be a great use for all of our vast food waste. We all know how rapidly rabbits can reproduce and they are available year round. Rabbits require little space, certainly much less than other food animals. You could even raise rabbits at home, which is relatively easy to do. It's said that a rabbit can produce six pounds of meat for the same amount of resources which a cow needs to produce a single pound. 

The carbon footprint of raising rabbits is far lower than other common food animals, and thus much better for the environment. As the demand for meat continues to increase, it may be impossible to meet that demand without causing significant environmental problems due to increased resource intensity. Beef may be the largest offender, requiring significant resources which could be instead used for other purposes which might better feed more people. The increased consumption of rabbit could alleviate these issues, as rabbits require far lesser resources. It is something that needs to be seriously considered.

Second, rabbit meat is very healthy and nutritious. The U.S. Department of Agriculture has even stated that rabbit is the most nutritious meat. Rabbit has only 795 calories per pound, compared to chicken at 810, turkey at 1190, beef at 1440 and pork at 2050. Rabbit also has the highest percentage of protein of any meat. In addition, rabbit has a lower percentage of fat and less cholesterol than chicken, turkey, beef, or pork. Rabbit is easily digested, and has very high levels of Omega-3's and other good fats. Those are all good reasons to opt for rabbit.  

Third, and a very important reason, rabbit tastes good. It has a mild and slightly sweet flavor, in some respects like chicken, though it can also remind you of veal or even pork. You won't find it to have a gamey flavor, which can be offputting to some. Plus, nearly all of the rabbit is white meat, which appeals to many people. It is generally lean meat, so be careful about overcooking it. In addition, different parts of the rabbit have different characteristics so you can get a variety of flavors within the rabbit. If you tasted rabbit blind, you would very likely enjoy the meat though you probably would not realize it was rabbit.

If you're actually concerned about the food you eat, if you want to eat healthier and more sustainable, then you should be eating rabbit. Break through your psychological barrier and try some tasty rabbit. It is good for you, good for society, and good for the environment.

Eat The Bunny!

(This is a partially modified post from the past which is still very relevant and involves a sentiment which bears repeating).

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) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard? 

Ken Zuckerman, the "Mustard Maestro," will be teaching a one-night course through Arlington Community Education on Wednesday, May 29, from 7-9pm. Ken is the Head of Marketing for a local artisanal food distributor and a passionate devotee of all things vinegary & fermented. He's also on the board of the National Mustard Museum in Wisconsin, which sports a collection of over 6800 mustards, and which for the past 30+ years has conducted the Worldwide Mustard Competition featuring 500 entries facing off in 19 different categories. 

The description of the class: "Ever marvel at the many kinds of mustard, in so many colors, consistencies, and flavors? There is literally a mustard to please every taste and palette. We’ll try a dozen varieties paired with a wide array of mustard’s perfect accompaniments—cheeses and cured meats. Taste the difference between Pommery and Dijon, deli style vs. spicy brown, Bavarian vs. British, and coarse-grained vs. whole seed. Get a detailed overview of the history of mustard, how it is grown and processed, what makes it hot or not, its many nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture."  

The class will also feature a wide array of mustard’s perfect accompaniments--namely cheeses and cured meats. There is literally a mustard to please every taste and palette, even if you think mustard is not for you.  

The cost of the class is $49 per person, and Ken's remuneration is being entirely donated to the National Mustard Museum. To register for the class, go HERE.

2) Easter is coming, on Sunday, March 31, and here are a few restaurants you might want to visit for Easter Dinner. 

Abe & Louie’s: Back Bay steakhouse will be dishing out a quintet of specials in addition to shaking up two cocktail features. To start, there’s Deviled Eggs with Kaluga Amur caviar ($25) as well as a chilled Asparagus Vichyssoise with crème fraîche and crispy leeks ($13). For entrees, there is Roasted Rack of Lamb with fingerling potatoes, butter-braised radish, baby carrots and rosemary au jus ($57) in addition to pan-seared halibut with lemon poppyseed gnocchi, fava beans and spring onion soubise ($59). The dessert feature is a Limoncello Raspberry Cake with raspberry compote and vanilla ice cream ($12). Cocktail pairings include Bunny Punch with Grand Marnier, sangria and sparkling wine ($17) and Spritz of Spring with cava, St-Germain, elderflower tonic and lemon juice ($16). For reservations, call (617) 536-6300.  

Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.  

Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900. 

A Tavola: A Tour of Italian Noble Grapes Wine Dinner

A Tavola, one of my favorite restaurants, is expanding, spreading to the space next to it. This will allow even more people to dine there, to experience their excellent Italian cuisine. Last week, I dined there once again, attending their latest wine dinner, A Tour of Italian Noble Grapes. Ciro Pirone, of Horizon Beverage, led the wine tasting aspect while Chef Joe Carli spoke about the food. Ciro is a charming and knowledgeable wine expert, and he presented several delicious and intriguing wines. And Chef Carli presented another inventive and compelling menu.    

The first wine of the evening was the 2021 Villa Matilde Fiano di Avellino, made in the Campania region. This wine is made from 100% Fiano, and the vineyards have limestone soils with a top layer of volcanic soil. It's aged for about four months in stainless steel, and will age well. It possesses an alluring aroma of citrus and floral notes and on the palate, it's complex, dry, and crisp. You may get notes of apple and lemon, floral notes and hazelnut, as well as a backbone of minerality. A lengthy, pleasing finish completes this well balanced and delicious wine. I enjoyed this wine so much that I bought a couple bottles to take home.

With the Fiano, we enjoyed Scallop Crudo, with an almond brodo, chili & crispy leeks. The plentiful thin slices of tender and sweet scallop were complemented by the subtle and tasty almond brodo. There was a mild heat, and the crispy leeks added a nice textural element. This was an excellent wine pairing, and the Fiano would do well with many seafood dishes. 

The 2019 Fanetti Rosso di Montepulciano, from Tuscany, is made primarily from Sangiovese, and the owner is a staunch traditionalist. For this wine, there is a long maceration on the skins and it is aged for two years in the barrel and one in the bottle. It's a more dry and rustic wine, with cherry flavors mixed with notes of mushroom and herbs. Good acidity, moderate tannins, a long finish, and plenty of complexity. It's a wine that's best paired with food. 

The second course was a Prosciutto & Brie Panini, with truffle honey and black pepper. The fresh, crispy bread contained plenty of salty and tender prosciutto, creamy, triple-creme Brie, and the earthy notes of truffle, with a tinge of sweetness. A great mix of tastes and textures, and a pure delight on the palate. Everyone at my table loved this sandwich, and if it were on their regular menu, I'd definitely order it. 

The 2019 Palladino Langhe Nebbiolo D'Alba was my favorite wine of the night. An alluring aroma, a palate of complexity, and pure deliciousness. Such an intriguing melange of black cherry, raspberries and ripe plum, with hints of violets and mild spice. Restrained tannins, well-balanced, elegant and compelling. This is a wine to slowly savor over the course of an evening, enjoying how it evolves over time. Highly recommended, and I bought some to take home. 

With the Nebbiolo, we enjoyed a dish of Bigoli with Braised Duck Leg. The shredded duck meat, tender and flavorful, went well with the thick pasta, shaved celery and parsley. As a lover of duck meat, this was quite a pleasure to me, and Chef Carli's pasta is always impressive.  

The 2019 Elena Fucci Aglianico del Vulture ‘Sceg is made from 100% Aglianico, from 90 year old vines in volcanic soils. Sceg is a local word for pomegranate, a symbol of fertility and good luck. This is a complex and interesting wine, with rich black fruit flavors, smooth tannins, dark spice notes, hints of leather and tar, and minerality notes, especially on the lingering finish. Well balanced, impressive, and delicious. Definitely would pair well with beef or another hearty dish.

Our next course was a Cotechino Ragu with yellow lentils, with notes of cinnamon, mace and allspice. This was like a hearty stew, with plenty of tender pork, a savory and tasty ragu, and hearty lentils. A great choice for a winter evening, soothing comfort food.

The final wine was the 2021 Donnafugata Ben Rye, from the island of Pantelleria, located to the south of Sicily. It's made from the Zibibbo grape, also known as Moscato di Alessandria, and is produced in the passito fashion, where the grapes are first dried under the sun. It's a golden color, with a pleasing blend of flavors, including apricot, peach, dried citrus, honey, and herbal. The acidity well balances the sweetness, and the finish is long and satisfying. An impressive dessert wine. 

For dessert, there was a Lemony Ricotta Tart with a toasted italian meringue. The meringue was light and airy, with a nice toastiness. The rich lemon curd was smooth and creamy, with a thick, crunchy tart enclosing it. It went well with the dessert wine. 

Chef Carli's next wine dinner is scheduled for May 1, with Sicilian wines. His wine dinners are always fun and delicious, and well worth attending. You also have the opportunity to purchase the wines, to take home, from the dinner. And if you can't attend their next wine dinner, just dine there another night, and enjoy their impressive Italian cuisine.