Monday, October 21, 2024

Rant: DON'T DRINK & DRIVE.....OR ELSE!

It's that time of the year again, the holiday season, from Halloween to New Year's Eve. Nearly all of you will probably attend multiple holiday parties this season. I know that I'll be at a number of different parties, celebrating with family and friends. 

Now, it couldn't be any simpler so please listen carefully. This is one of the most important pieces of advice you'll receive this holiday season. Please, please, please give this your full attention! 

If you've had too much alcohol to drink, if there's any, absolutely any, doubt in your mind, don't drive. Just don't do it! Any questions? 

Once again, as an annual post, I step forward with probably my most important Rant of the Year. It's an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. With the imminent advent of the holiday season we reach a potentially dangerous period for those people who over indulge, who drink too much at parties, feasts and gatherings. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober, and you do not drive. 

As I've said multiple times before, and which I'll repeat year after year, "If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation." Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive! 

Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail. 

About 17,000 people are arrested for drunk driving in Massachusetts each year. That is a huge figure, showing that far too many people still don't understand that they should not drink and drive. Did you know that if you only had two drinks in a hour, you might still have a blood alcohol level over the legal limit? How difficult is it to understand? DON'T DRINK & DRIVE! I'm sure drunk driving incidents in other states are just as significant. 

As a more sobering statistic, 13,524 people (including over 280 children) in the U.S. were killed in drunk driving accidents in 2022, a slight increase from the prior year's fatalities of 13,384. Such deaths shouldn't increase at all, and it's obviously there are far too many deaths. It needs to be change and change now. Back in 2007, there had been a historical high of 13,041 drunk driving fatalities, and the number of fatalities had been decreasing until 2020. And then, there was a 14% increase in 2021. 

The statistics are going the wrong way! More people are dying because of drunk drivers and that needs to stop. Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible. 

I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't! 

Thursday, October 17, 2024

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Chateau Musar, located in Lebanon, is a superb winery and I've long been a fan of their delicious and exciting wines. A rare opportunity now arises for wine lovers to experience a interesting range of their wines, including multiple vintages of their iconic wines, accompanied by the fine cuisine of Chef Anthony Caturano at Prezza in the North End.

On Wednesday, October 23, starting at 6:30pm, Prezza and Fine Wine Specialist, Dan Michaud of Ruby Wines, invite guests to experience a unique seven-course wine dinner, with 10 offerings from Chateau Musar. It promises to be an epic evening for any wine lover.   

The evening kick-offs with a glass of 2022 Jeune Blanc, paired with Short Rib Hummus with spicy harissa, crispy shallots and warm pita bread. The second course will be Wood Grilled Octopus Skewers with smokey romesco sauce, salsa verde and chermoula, paired with glasses of the 2021 Leventine and 2020 Hochar Pere Et File. The third and fourth courses will be Wood Grilled Swordfish with tahini, lemon parsley and cous cous and Lobster, chickpeas, and harissa spiced tomato sauce, and accompanied by three vintages of the amazing Chateau Musar Blanc (which is made from two grapes indigenous to Lebanon), including 1997, 2012 and 2017.  

The fifth and sixth courses will be Braised Chicken Thigh with mushrooms and dried fig and Grilled Lamb Chop with roasted carrots, honey glaze, feta cheese, watercress and Lebanese rice. These will be paired with three vintages of the Chateau Musar Rouge, including 1997, 2012, and 2017. Finally, the last course will be Olive Oil Pound Cake with crème, anglaise, crème fraiche, strawberries and mint, paired with a glass of Arak Du Musar.

The seven-course dinner, with wine parings, costs $200 per person (which includes tax and gratuity). For tickets, email Brittany@prezza.com or call them at 617-227-1577.

2) Make your holiday plans now to attend the Feast of the Seven Fishes at Row 34 in Burlington or Cambridge. Join Chef Jeremy Sewall and indulge in a multi-course seafood dinner, complete with a welcome beverage and reception. Each course is paired with select wines, ensuring a delightful culinary journey. Gather with friends and family to celebrate the holiday season while savoring the flavors of this festive feast. Row 34 is one of my favorite Seafood restaurants and I'm sure this dinner will be an excellent experience, and definitely worth a splurge for the holidays.

Multiple dates are available, including:
Burlington: December 15 (6pm), December 19 (6pm), & December 22 (6pm)
Cambridge: December 14 (6pm) & December 21 (6pm)

Cost: $175 per person (which includes all taxes, fees, and gratuity).

Monday, October 14, 2024

Rant: We Don't Need Recipe Photos!

I highly recommend you check out Culinary Class Wars on Netflix. It's a South Korean cooking competition series which pits 100 chefs, broken down into 20 celebrity chefs and 80 other chefs, against each other in an intense contest. The contestants are competing for a prize of 300 Million Won, equivalent to about U.S. $222,000. There are two primary judges: Paik Jong-won, a restaurateur and celebrity chef, and Anh Sung-jae, the only Michelin 3-star chef in Korea. The competition is fierce and riveting, especially during the period when the two judges are blindfolded, judging each dish solely by taste, and where they are fed these bites by assistants. It's one of the best cooking competitions I've ever seen.   

One of the celebrity contestants was Chef Edward Lee, who was born in New York to Korean parents and currently lives in Louisville, Kentucky and Washington, D.C. He's the chef/owner of 610 Magnolia in Louisville, and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, D.C. Lee is also a nine-time James Beard Award nominee, and the author of three books: Bourbon Land, Buttermilk Graffiti and Smoke & Pickles. On Culinary Class Wars, he showed his innovative culinary skills and impressed me with his many creative dishes. 

Buttermilk Graffiti details Lee's travels across the U.S., from Lowell, Massachusetts to New Orleans, seeking fascinating culinary tales. It's a well written and interesting compilation of food stories, and well worth reading. The book also contains about 40 different recipes, and contrary to almost every other modern cookbook, it doesn't contain any photos of the completed dishes! 

Lee noted, "This was done on purpose. I want you, the reader, to trust your instincts and cook the way I know you are capable of. Having a recipe published with an accompanying photo is a pretty modern invention. We have been following recipes without photos for centuries. When we don’t know what the end result is supposed to look like, the imagination is allowed to roam free and we come up with our own conclusions. Pictures are excellent guides, and can give you a goal to aspire to, but they can also have a negative effect. If you make a dish and it doesn’t look exactly like the photo, you might feel a sense of failure. I don’t want that."

He then continued, "None of these recipes are restaurant-style dishes, so the accuracy of plating is less important than the taste of the food. I want you to pay attention to the aromas, flavors, textures, to the feel of the food in your mouth. Don’t worry if what you make doesn’t look good enough to be on the cover of a magazine. If it tastes good, you’ve succeeded."

It's true that if you consult old recipe books, they rarely had photos of the various dishes, although occasionally there was a drawing of a dish or two. Nowadays though, photos in cookbooks are the norm, and making the dishes look beautiful in those photos is very important. It's true on social media too, where photos of your dishes are so important to many. However, how many times did they have to create that dish to ensure it looked perfect? 

How many times do home cooks prepare a recipe from a cookbook, and the end result doesn't resemble that perfect photo in the cookbook? I suspect that for most home cooks, their dishes rarely emulate those photos. The photos tend to emphasize the superficial aspect of the dish, its look, rather than its taste. And in the end, isn't the taste of the dish the most important aspect of any recipe? 

When you prepare a recipe from an old cookbook, which has no photos, is it really any harder to create? It shouldn't be difficult at all, and maybe is even easier as you have less expectations, as you don't have to make the dish look a certain way. It can be liberating, to make a dish in your own way, and simply ensure it tastes delicious. Stop judging your own dishes by glossy photographs of perfectly prepared food. Just make it your way and enjoy.     

Thursday, October 10, 2024

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) On October 19, from 6pm-9pm, All Hallow’s Eve will arrive early to Joe’s Waterfront with their Haunted Harbor happening. "Set atop an eerily calm Boston Harbor, the evening will have ghouls and dolls dressed to the nines in their costumes of choice – with prizes for the most creepy and creative – while dancing the Monster Mash, snacking on devilishly delicious bites and sipping on libations worthy of the Sanderson Sisters."

Revelers will get the party started noshing on passed “finger” foods (fried mac and cheese balls, deviled eggs, shrimp cocktail, assorted flatbreads), stationed snacks (mini lobster rolls, a supersized deli sandwich, noodle salad cups, a charcuterie spread enhanced with seasonal fruit, spinach dip with veggies and chips, chef’s choice salad cups) and sweets (mini desserts, Halloween-themed cupcakes).

If your costume doesn’t land you a top spot in the zombie pageant, try your luck with the raffle – with proceeds benefitting MassGeneral Hospital for Children – that includes prizes like gift cards, overnight hotel stays, sports tickets, and more.

COST: $49 per person (includes entry and food). Cash bar available.
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+.

2) Abe & Louie’s has debuted a revamped menu that embodies the bold flavors of the season. Executive chef Mark Mariano has refreshed some classic dishes while introducing new dishes that feature the best from land and sea to pair with their wine list.

For salad newcomers, there is the Shrimp Louie with arugula, avocado, cucumber, egg and housemade Thousand Island dressing ($26); Abe’s House with baby romaine, cucumber, tomato, olives, red onion and feta in a Dijon vinaigrette ($16); and Roasted Beet & Goat Cheese with pistachio, dill and aged balsamic ($19). There are four appetizer additions: Bacon-Wrapped Squash with grain mustard sauce ($18); Clams Casino with smoked bacon, bell pepper and breadcrumbs ($20); Oysters Rockefeller with spinach, hollandaise and breadcrumbs ($24); and Hand-Cut Beef Tenderloin Tartare with capers, shallot, cornichons, Dijon and baguette ($22).

In addition to their menu of signature à la carte chops, there is now an eight-ounce Ribeye Cap Steak ($75) while the entrees have been refreshed with seasonal accompaniments and also include new creations: Cedar Plank Salmon with green beans and mustard glaze ($36); Blackened-Spiced Tuna with cucumber, ginger and soy glaze ($40); Grilled Atlantic Swordfish with lemon-caper butter and parsley ($34); Diver Sea Scallops with celery root puree and smoked bacon jam ($44); Veal Chop Diane with mushroom, cognac and Dijon ($68); Pan-Roasted Chicken with crispy potatoes, green beans, lemon and jus ($36); a double-cut Kurobuta Bone-In Pork Chop with roasted apples and onions ($37); Rosemary-Crusted Rack of Lamb with natural jus and mint ($60); and Black Truffle & Kabocha Squash Risotto with shallot, thyme and parmesan with an option to top it with lobster ($32/52). For a touch of sweet? Housemade Key Lime Pie in a Graham cracker crust with raspberry sauce ($14).

For weekend brunch, to start, there are Beignets with warm caramelized apple chutney ($14) and an omelet addition is Lobster & “Eggs” with Ossetra caviar and mascarpone ($44). For a heartier order, new entrees include Belgian Waffles with berries, Chantilly cream and Vermont maple syrup ($18); Boston Cream Pie French Toast with vanilla cream, chocolate and brioche ($20); Lobster “Madame” with gruyère, béchamel and a sunny-side up egg ($36); and the Brunch Burger, a nine-ounce prime beef patty topped with Nueske’s bacon, fried egg and cheddar served with hand-cut French fries ($24).

3) Chef Kegan Stritchko is debuting a new early-evening feature menu at XOXO Sushi Bar in Chestnut Hill. Available nightly from 5-6pm, “Appy Hour” showcases a collection of handrolls available at half-price in addition to other wallet-friendly chef creations.

The “Bites” section offers standouts from land and sea like the Island Creek oyster with seasonal garnish ($2.50), a pork belly bao bun with sweet chili miso, yuzu kosho and micro cilantro ($11), spicy tuna crispy rice with charred pineapple, jicama and aji amarillo ($12.50) and himachi aburi with green apple zu, pickled green apple, green apple relish, shiso and basil oil ($13.50). There also is a quartet of handrolls designed with intricate layers of flavors and textures: spicy crunchy with a choice of tuna, yellowtail or salmon with tempura flakes, spicy aioli and crispy shallots ($6); spicy tuna with aji amarillo, charred pineapple and jicama ($8.50), yellowtail jalapeño with soy-marinated jalapeño, mango, cilantro and ponzu ($6) and leche de tigre, a white fish ceviche with cilantro and avocado wrapped in soy paper ($7.50).

For those seeking a more formal dining experience, XOXO Sushi Bar recently unveiled a 16-course omakase menu. The experience is limited to only one seating on Tuesdays and Wednesdays with two options – the 16-course culinary adventure with or without a menu of eight wine, sake and whisky pairings – with a finale of dessert.

Reservations are recommended via Resy or by calling (617) 505-3378.

Tuesday, October 8, 2024

Izumibashi Kurotonbo Kimoto Junmai Sake: A Cultivation Brewery

One of my favorite styles of Sake are the Kimoto/Yamahai, which can taste earthy with lots of umami and higher acidity. Because of their high level of acidity and umami, they can pair well with many different foods. 

Kimoto was the original method of production, basically where large oar-like poles, referred to as yamaoroshi, were used to stir the moto, the yeast starter. Natural lactic acid in the air would hopefully then help the fermentation process. For hundreds of years, this process was conducted in Sake breweries all across Japan. It wasn't until the beginning of the 20th century, did someone realize that this laborious process was completely unnecessary. 

In 1909, Professor Kinichiro Kagi, at the National Institute for Brewing Studies, realized that the use of the oar-like poles to mix the moto wasn’t necessary. The moto could be left on its own to complete the process, although a couple adjustments were required, including adding some more water and raising the temperature a bit. This was known as Yamahai, which is short hand for "yamaoroshi haishi moto," which roughly translates as "creating the moto without the use of oar-like poles."

Soon after the introduction of the Yamahai style, brewers realized they could simply add lactic acid to the yeast starter, which made the brewing process much shorter, as well as less risky. It is now the most dominant method of Sake production, although some breweries still make Sake using the Kimoto and Yamahai processes. 

The Izumibashi Kurotonbo "Black Dragonfly" Kimoto Junmai, with a 16% ABV, is produced by the Izumibashi Shuzo, which was established in the Kanagawa Prefecture in 1857. The name Izumibashi basically means "Izumi Bridge," referring to the Izumi River (which is used to irrigate their rice), and Hashi, their family name.

Izumibashi is a registered “Cultivation Brewery,” which means it grows, harvests and mills its own rice. This is a rarity as most Sake breweries purchase their Sake rice. Izumibashi promotes the belief that "Sake Starts with Rice." They also use "environmentally-friendly reduced-pesticide cultivation processes." They produce Junmai Sake, and half of their production is also in the Kimoto style. 

The "Black Dragonfly" Sake is made from Yamada Nishiki rice, the "king" of Sake rice, which has been polished down to 65%. Different sources indicate that its Acidity may range from 1.5-1.9, and that is SMV may be +10 or +12 (tending to mean it is likely very dry). This Sake was also aged for two years before its release. I found this to be a compelling, complex and absolutely delicious Sake. There was a dominant umami presence, along with intriguing and silky flavors of chestnuts, melon, and an almost chocolate accent. There were also hints of other, almost elusive flavors, that tantalized and pleased the palate. It possessed a fuller, creamier body (yet with balanced acidity) and a lengthy finish. Superb!   

This Sake would pair well with a wide variety of foods, including beef and other proteins, as well as fried foods. A mushroom pizza, or burger with mushrooms atop it, would also go along very well with this Sake. An Italian dish, with a red sauce and parmigiana cheese, would be a pleasant pairing too. Highly recommended!

Monday, October 7, 2024

Rant: Why Don't You Eat More Seafood?

Eat More Seafood! Eat More Seafood! Eat More Seafood!

Last Friday, I enjoyed a delicious lunch of Fried Lobster Tails at the Clam Box in Ipswich, as well as some Fried Native Clams and Fried Scallops. After lunch, I stopped at the Ipswich Shellfish Fish Market, a "pop-up" fish market that's only open on Fridays and Saturdays. This is a top-notch market for fresh and tasty seafood of all kinds, from mussels to crab meat, hake to cod loin, salmon to halibut, and much more. Prices are reasonable and service is excellent. I willingly drive about a half hour just to shop here for seafood. 

And after this weekend of seafood bliss, I've been thinking once again how the vast majority of people need to eat more seafood. As I've said repeatedly before, seafood consumption will significantly lessen your chances of dying from the leading cause of death in the U.S., heart disease. That's a powerful reason why you should consume more seafood and it's far from the only reason. 

According to the Centers for Disease Control & Prevention (CDC), the leading cause of death in the U.S. is heart disease, killing over 614,000 people each year. We all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease. Do you want to die prematurely, leaving your loved ones without your presence? Do you want to die from heart disease when you could have adopted a small lifestyle change which might have saved you?

Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much. Low seafood consumption is blamed for 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits.

According to recommendations from the USDA, and many other bodies, Americans should consume at least 26 pounds of seafood each year, essentially meaning you should eat 4 ounces of seafood twice a week. The average American doesn't consume this much seafood. Per capita seafood consumption peaked in 2021 at 17 pounds (still 9 pounds short of the USDA recommendation), but has been on a slight decline since then. Currently, per capita consumption is only 16.5 pounds.

Besides the health reasons for eating more seafood, another compelling reason is the taste. Seafood is delicious! It's diverse in its flavor profiles so there should be something to cater to all preferences. Even if you dislike shellfish, then maybe you will enjoy a flaky white fish or a richer salmon. Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. Add it to soups or risottos, casseroles or sauces.

I know that one of the major obstacles to increases seafood consumption is price. People perceive that seafood is expensive, so they are less likely to buy it, opting for less expensive proteins. However, there are plenty of ways to get better value when purchasing seafood. First, buy seafood types, like mussels, which are very good values. Second, seek out local seafood as it often can be less expensive than imported seafood. Third, buy seasonal seafood as it is usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it. Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. Fifth, consider eating smaller portions of fish, rather than you would a large steak or pork chop at one sitting. You only need 4 ounces of seafood, twice a week, and that smaller size works out to be a less expensive meal overall. 

Step up your game and eat more seafood. Try to consume seafood at least twice a week. What's stopping you from reaching your seafood consumption goal? 

Thursday, October 3, 2024

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) 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 Needham Community Education on Wednesday, October 16, 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: "Mustard comes in so many colors and consistencies, not to mention flavors, that there is literally a mustard to please every taste and palette. Spend a fun, interesting and tasty evening sampling a wide variety of mustards, paired with complementary accompaniments, including 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. You will also learn about the condiment’s history, how it is grown and processed, its nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture."

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 $45 per person, and to register for the class, go HERE.

2) As I recently mentioned,  Chateau Musar, located in Lebanon, is a superb winery and I've long been a fan of their delicious and exciting wines. Local wine lovers now have another rare opportunity to experience an interesting range of their wines.  

On Monday, October 21, starting at 6:30pm, Abe & Louie’s will welcome Marc Hochar, third generation winemaker of Lebanon’s Chateau Musar, to the Back Bay. Chateau Musar, a winery located in Ghazir, was the first producer in Lebanon to achieve organic certification for its own vineyards in 2006. The Hochar family’s 220 hectares of Musar vineyards, hand-harvested by local Bedouins between August and October, hold a philosophy of respect for the environment managed with minimal interference.

Hochar will team up with Abe & Louie’s executive chef, Mark Mariano, in presenting a Mediterranean-inspired menu. During the reception, the 2022 Musar Jeune Rosé will be complemented by the chef’s selection of passed hors d’oeuvres. The first course is lamb carpaccio with harissa aioli, pickled beets and mint paired with a 2000 Chateau Musar Rouge. Moving to the entrée, oenophiles will sip two standouts from the collection – the 1997 Chateau Musar Rouge and a 2017 Chateau Musar Blanc – while indulging in “land and sea,” a petite filet and baked-stuffed lobster tail with creamed spinach and root vegetable pave. For dessert, there’s a chocolate olive oil cake with blackberry compote and house whipped mascarpone served alongside L’Arack de Musar, the vineyard’s aniseed-flavored spirit.

The cost for this wine dinner is $195 per person (which does not include tax or gratuity). Reservations required in advance via Tock. This event is reserved for ages 21+ with proper ID.

3) The Blue Ox, in Lynn, will be holding a French wine dinner on Wednesday, October 16, starting at 6pm. You will enjoy a multi-course meal by Chef Abel Lemus featuring featuring wines from the Jack Edwards Collection of Burgundy & Bordeaux. The Menu is as follows:

Reception
2022 Deux Roches Mâcon Villages Tradition
1st Course
2022 Jean-Yves Bretaudeau Muscadet L'Envol
Trio de Fruits de Mer, salmon tartare, oysters with citrus granita, chilled poached shrimp
2nd Course
2020 Combe Latour Cote du Rhone Rouge
Soupe à l’Oignon, caramelized onions, beef stock, cognac, peppercorns, gougères au gruyère
3rd Course
2021 Francois Villard Syrah L’appel de Sereines
Salade de Betteraves Rôties, roasted beets, baby arugula, goat cheese pearls, white asparagus, jambon de Bayonne, candied walnuts, red wine vinaigrette
Trou Normand
Calvados soaked raspberry sorbet
4th Course
2021 Julien Masquin Chateauneuf du Pape Memora
Pan Seared Filet of Sole, cognac and truffle creamed corn, citrus poached endive
Dessert
Crème Brûlée, berries, crème fraiche

Tickets are $135 per person (includes tax and gratuity), and can be Reserved HERE.

Monday, September 30, 2024

2019 Achados e Perdidos Codega do Larinho Vinho Branco: Excellent Wine Value!

As I've often said, some of the best wine values in the world can be found in Portugal. The 2019 Achados e Perdidos Codega do Larinho Vinho Branco, at $12, is an excellent example of such a value wine.   

Achados e Perdidos, which translates as "lost & found," was established by two friends, João Silva e Sousa and Francisco Baptista, who previously worked for some large wine companies. They decided to create some of their own wines from indigenous grapes, especially in the Douro region. In addition, they wanted the wines to be affordable, to be value wines. 

This white wine is made from 100% Côdega do Larinho, a rare, indigenous grape, primarily found in the Douro and Tras-os-Montes regions. It's a pale-skinned grape which is aromatic and floral, with notes of citrus and tropical fruit. It often has low acidity, so tends to be blended with higher acidity grapes. In the past, the grapes were often used in field blends for white Port. This is the first time I've ever had a 100% Côdega do Larinho. 

The grapes for this wine come from a 100-year old vineyard, which is organically farmed, on black schists soils with some granitic sands. During production, there's minimal skin contact and fermentation takes place in stainless steel tanks, using native yeasts. The wine, with a 12% ABV, is then aged in the bottle for a year. 

Despite the grape commonly said to have low acidity, this wine proves exceptions exist. It actually possesses a crisp acidity, a nicely balanced wine, and is a sheer pleasure to drink. Notes of tart lemon, ripe peach and juicy pineapple with a backbone of minerality. A pleasing, lengthy finish. So much wine for such a low price. Where else can you find an organic wine with such a delicious taste at such a low price? 

This would be a nice seafood wine or simply enjoyed on its own. 

Thursday, September 26, 2024

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Chateau Musar, located in Lebanon, is a superb winery and I've long been a fan of their delicious and exciting wines. A rare opportunity now arises for wine lovers to experience a interesting range of their wines, including multiple vintages of their iconic wines, accompanied by the fine cuisine of Chef Anthony Caturano at Prezza in the North End.

On Wednesday, October 23, starting at 6:30pm, Prezza and Fine Wine Specialist, Dan Michaud of Ruby Wines, invite guests to experience a unique seven-course wine dinner, with 10 offerings from Chateau Musar. It promises to be an epic evening for any wine lover.   

The evening kick-offs with a glass of 2022 Jeune Blanc, paired with Short Rib Hummus with spicy harissa, crispy shallots and warm pita bread. The second course will be Wood Grilled Octopus Skewers with smokey romesco sauce, salsa verde and chermoula, paired with glasses of the 2021 Leventine and 2020 Hochar Pere Et File. The third and fourth courses will be Wood Grilled Swordfish with tahini, lemon parsley and cous cous and Lobster, chickpeas, and harissa spiced tomato sauce, and accompanied by three vintages of the amazing Chateau Musar Blanc (which is made from two grapes indigenous to Lebanon), including 1997, 2012 and 2017.  

The fifth and sixth courses will be Braised Chicken Thigh with mushrooms and dried fig and Grilled Lamb Chop with roasted carrots, honey glaze, feta cheese, watercress and Lebanese rice. These will be paired with three vintages of the Chateau Musar Rouge, including 1997, 2012, and 2017. Finally, the last course will be Olive Oil Pound Cake with crème, anglaise, crème fraiche, strawberries and mint, paired with a glass of Arak Du Musar.

The seven-course dinner, with wine parings, costs $200 per person (which includes tax and gratuity). For tickets, email Brittany@prezza.com or call them at 617-227-1577.  

Monday, September 23, 2024

Rant: Boston+ Area Restaurants, Want To Be Cutting Edge? Embrace Sake

Many restaurants want to be on the cutting edge of the drinks world, offering wine from hot new regions, local beer from micro-distilleries, and intriguing new spirits. However, why haven't non-Asian restaurants in the Boston+ area embraced Sake? There are extremely few non-Asian restaurants that carry Sake, and it's usually only one or two, at best. When's the last time a Sommelier at a non-Asian restaurant recommended Sake with your dinner?

This perpetuates a stereotype that Sake is only for Sushi and Asian cuisine. However, Sake pairs well with so many different cuisines, from Italian to French, Mexican to Spanish. They say that Sake does not get into fights with food, meaning that it will never overwhelm a dish. Sake can and should be paired with appetizers, entrees and dessert. It's an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question and sometimes it's even better a better pairing than wine.

Check out my article, The Science of Sake & Food Pairings, to understand many of the reasons why Sake works so well with various cuisines. You can also read some of my related, and more specific articles, on Sake pairings, including: Sake For Thanksgiving, Pairing Cheese & Sake, and Sake, Seafood & Lobster Anywhere. I've done Sake pairing dinners at Italian and French restaurants, and at home, I've paired Sake with so many different foods. 

Why don't more non-Asian restaurants see the value in adding Sake to their menus? With so few non-Asian restaurants showcasing Sake, it would be a great way to make your restaurant more unique. There isn't a single Boston+ area restaurant which wouldn't benefit from adding Sake to their Drinks list. Let's see a new Burger & Sake restaurant open, or a Pizza & Sake spot. Let's see a sommelier at an Italian bistro recommending Sake with a pasta dish. Let's see a seafood restaurant recommending Sake with fried clams or a lobster roll.  

One of the main obstacles to adding Sake to the menus at non-Asian restaurants is probably a lack of knowledge about Sake. That is simple to remedy, as all you need to do is educate yourself. There are Sake classes you can take or Sake consultants you can speak to. Sommeliers spend time learning about new wine regions, so why not just extend that education to Sake? Look at it as a new challenge to face, to learn more about this fascinating beverage, and see how well it pairs with a myriad of cuisines.

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

Boston+ area, non-Asian restaurants, step up your game and become more cutting edge by embracing Sake!

Thursday, September 19, 2024

Sake Day Celebration: September 28 in Melrose

Raise an ochoko, a small, traditional Sake cup, and celebrate Sake Day ("Nihonshu no Hi"), which occurs on October 1. Sake Day originated back in 1978 by a declaration of the Japan Saké Brewers Association. It's now celebrated worldwide, although local celebrations are sparse.
 
Why was October 1 chosen? Interestingly, the Chinese character for Sake () is very similar to the Chinese zodiac sign for the Rooster (), the tenth sign. Thus, the first day of the tenth month, October, became Sake Day. It may also be due in part to the fact that October is generally the start of the Sake brewing season.

This year, I will be presiding over a special Sake Tasting event to celebrate Sake Day. On Saturday, September 28, from 1pm-4pm, come see me at Victoria Hill Wine, Spirits & Gourmet (538 Main St., Melrose). I will be pouring 5 different Sakes, along with some nibbles, and providing interesting information and education about the wonders of Sake. 

Forget about that cheap, hot Sake you might have had at some Asian restaurant! These will be premium, chilled Sakes. Sake is also not just for Sushi. It's very food friendly and you can drink it with any type of food. If you attend the tasting, you will also get a Sake handout that includes a recipe for Garlic Teriyaki Sauce (which uses Sake) and two recipes for Sake cocktails. 

Hope you see you on September 28. Kanpai!

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) September 25 is National Lobster Day, a celebration of all delicious lobster things. The following restaurants are celebrating that holiday, with more than just lobster rolls and bakes.

Abe & Louie’s (793 Boylston Street, Boston)
--Lobster Dumplings with saffron-fennel sauce
--Lobster Mac & Cheese
--Lobster Club with Maine lobster, bacon, lettuce, tomato, baby greens salad
Available during weekday lunch & weekend brunch

Atlantic Fish Co. (761 Boylston Street, Boston)
--Lobster Crab Louie with avocado, endive, tomato, red onion 

Joe’s on Newbury (181 Newbury Street, Boston)
Joe’s Waterfront (100 Atlantic Avenue, Boston)
--Lobster Benedict on an English muffin with bearnaise, served with potatoes
Available during weekend brunch

XOXO Sushi Bar (1154 Boylston Street, Chestnut Hill)
--Lobster Temaki Handroll with mango, jalapeño, mayo, tobiko, lemon zest, soy paper

2) As I've often said, NECAT is my Favorite Culinary School, as it trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It's one of my favorite causes and is well worthy of your continued support.

For the last two years, NECAT has offered culinary training in Spanish and recently added a Haitian-Creole culinary training program to meet the needs of the growing number of new arrivals from Haiti. NECAT secured funding for three Haitian-Creole cohorts, but the demand far exceeds what they can currently offer, and there is a waiting list of more than 50 new Bostonians from Haiti. At the same time, their Boston training center is operating at capacity with a waiting list. 

So, they will be hosting a special 2024 Best of NECAT event on October 10, from 6pm-9:30pm. The event will celebrate the culture and cuisine of NECAT students and chefs with an elegant multi-course Caribbean- Latin fusion dinner menu, curated cocktails, music, live culinary demonstrations, and a chance to see the impact NECAT is having on the people you are helping. The Best of NECAT is their signature annual fundraiser and all the proceeds will help meet the growing need for their job training program. Your support for the Best of NECAT will ensure that NECAT can continue to be a beacon of hope for people looking for a fair chance at employment and a brighter future. 

Tickets cost $150 and can be purchased HERE.

Monday, September 16, 2024

Qualities of the Better Wine Stores

If you want to purchase an inexpensive wine, one of the major large brands, then you can probably find it at almost any store that sells wine, from your local package store to some grocery stores. However, what if you desire something more, if you want a more diverse and interesting wine selection? What are the factors that differentiate the excellent wine shops from the mediocre ones? What transforms a neighborhood wine shop into a destination wine store?

Here are what I consider to be the three main factors of concern to wine lovers: 

Price: We all want a good value when making a wine purchase. Wine prices, from store to store, can vary, sometimes significantly, and you can find the price for the same bottle vary from $1 to $20, if not more, dependent where you buy it. The smaller, independent wine shops may have higher prices than the huge wine store chains, but that's because the small store pays a higher wholesale price than the big chains, who are able to order large quantities of wine, at a significant discount. That's something a smaller wine store is unable to do so they cannot match the lower prices of the chain stores. 

Consumers also need to realize that bottle price alone is not always indicative of the expense of a store. Many stores offer discounts, such as 5-20%, dependent on the number of bottles that you purchase. So, even though a store's prices may be a bit higher than another store, the wine discounts may help to even matters out. 

At the better smaller stores, the staff can also help point out some of the best value wines, at various price points, in the shop. At some of the large chain stores, they may point out the wines with the best profit margins for the store, rather than the best value for the consumer. It's also important to know that the better small stores make up their disadvantage on price with the large chain stores by providing other advantages, such as selection and service.   

Selection: The better wine stores tend to have a greater diversity in the selection of their wines. They seek to stand out from their competition by offering wines that many other shops in the area don't carry. They become wine destinations, where wine lovers will take the time to travel to that shop, seeking their more unique selections. Why not seek a wine shop which not only sells wines from the classic regions, like France, Italy and California, but also wines from Croatia, Georgia, Armenia, Moldova, Lebanon, and more? 

The better shops often tend to source wines from smaller wineries, often family-owned. They may stock some big brand names, but their heart is in lesser known, and often small wineries, which still provide , high quality and delicious wines. The large chain stores, dealing in volume, are much less likely to carry wines from these smaller wineries. A larger chain stores may carry more labels, but that often means they just have a larger selection of well known wine brands. 

The better wine stores are much more than just a neighborhood wine store, and appeal to wine consumers from all of the surrounding communities, as well as those willing to drive from further away because of the store's intriguing wine selection. For myself, I easily drive half an hour or more to seek a better selection of wines. 

A better wine selection will also include varied prices, from $10 to $100+ bottles, something for everyone. Wines for every day drinking and wines for special occasions or gifts. However, one must remember that there are many thousands of wines available in the world so no one store can carry even a small percentage of all of the available choices but you should seek places which try to acquire a good variety of wines from a number of regions. It's boring to go to a wine store that stocks the same selection as many other shops. I certainly want diversity in my wine selection. Don't you?

Service: You also should want friendly and helpful staff at the better stores. They should have a good knowledge of wine and those they sell. They should be personable and not snooty and pretentious. They should make you feel welcome rather than nervous. Wine can be intimidating to many people but it shouldn't have to be. The proper employees should offer wine suggestions and recommendations without being pushy. Good service can include being able to order wine for you if that shop does not carry what you want. This personal service can be lacking in the large chain stores.

There are a number of other factors, of less importance, but which can enhance or detract from your overall wine buying experience.

Appearance: A good wine store should be clean and not have dust all over their wine bottles. Display racks should be easy to see the individual bottles and their prices. They might have shelf talkers, note cards, describing the wines, or providing reviews from wine magazines. The shop would be well lit, and feel welcoming. 

Tastings: A better wine store will hold free wine tastings, often on at least a weekly basis, where you can try some of their wines. Tasting a wine is a great way to help you decide on whether you want to buy a specific wine or not. You might be intrigued by a particular bottle, but not willing to take a risk on buying it because you may worry you won't like it. Wine tastings prevent some of that risk. Tastings should also be for more different wines. Big brand names don't really need tastings because so many people already know what they taste like. Tastings should get consumers to try something new and different, to expand their palates. 

Extras: A better wine store will probably sell more than just wine. They might sell other alcoholic drinks, from beer to hard liquors. They might also sell various foods, such as cheeses, chocolates and sauces. This can make the wine store a better one-stop place to stock up for a festive evening.

Website/Email: A better wine store will have a website providing information about the store and any upcoming events. They might also be on social media, from Facebook to Instagram. Some even may have an email list or newsletter that will keep you up to date on their future events.

But, there is one more factor which I think is the most important of all: Passion.

Passion: The best sign of a better wine store is the passion of the people who work there, from the owners to the employees. You can feel that passion when they assist you, when they answer your wine questions and make suggestions. They aren't trying to sell you the most expensive bottle that they can. They work with you within your price point to select the best wine within those parameters. When they describe their recommendations, you feel their love for wine. You understand that these people clearly enjoy wine, and are sincere in desiring to spread that joy to their customers. They will take care to make your experience as fine as possible. And they will spread that passion to you.

Time to open a bottle of wine.

Thursday, September 12, 2024

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) On September 19th at 6:30PM, The Beacon Bistro at View Boston will be hosting a Wilson Daniels Wine Pairing Dinner. This culinary experience will showcase Chef Connor's expertly Mediterranean dishes, paired with certified organic wines from two Sicilian wineries, Feudo Montoni and Benanti. Tickets are $135/adult (tax and gratuity included) and can be purchased HERE

2) Join Davio’s Northen Italian Steakhouse in Boston on Wednesday, September 18th from 5:00pm to 8:00pm for an evening where fashion meets flavor. Preview the latest tailored collection from Miltons while enjoying passed appetizers and scotch tastings from Wyoming Whiskey, The Macallan, and Highland Park.

Passed Antipasti
  • Potato, Cheddar Puffs
  • Lump Crab Cake, Aioli
  • Tuna Tartare, Avocado, Wonton Chip
  • Cider Bacon Wrapped Scallops
  • Davio’s Meatballs
  • Marinated Steak Skewers
  • Blue Cheese Stuffed Dates, Bacon, Balsamic
  • Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
Featured Cocktails
  • Old Fashioned (Wyoming Whiskey Double Cask Bourbon, Angostura Bitters, Simple, Orange)
  • Fall Highball (The Macallan Double Cask 12 Year Old Scotch Whiskey, St. George Spiced Pear Liqueur, Soda, Lemon, Twist)

Featured Scotches
  • Wyoming Whiskey Double Cask Bourbon
  • Wyoming Outryder American Straight Whiskey 100 Proof
  • Highland Park 18 Year Old Single Malt Scotch Whiskey
  • The Macallan Sherry Oak Cask 12 Year Old Scotch Whiskey
  • The Macallan Double Cask 15 Year Old Scotch Whiskey
Tickets are $75 per person and must be purchased in advance.

3) On October 15, at 6:30pm, Coach Grill will welcome winemaker Stephen Hagen of Antiquum Farm Vineyards for an evening of wining and dining. Situated in Junction City, OR, Antiquum Farm Vineyards is a globally and historically unique wine farm known as the birthplace of Grazin- Based Viticulture, an honest, ambitious, and fascinating pursuit of terroir. As the farmer and owner of Antiquum, Hagen is a global thought leader in the regenerative agriculture movement whose goal is to create a paradigmatic shift in how the concept of terroir is derived from a vineyard.

Hagen will team up with Coach Grill’s executive chef, Carlos Martinez, to present a guided culinary adventure of Antiquum Farm wines paired perfectly with Coach Grill’s exceptional cuisine. During the reception, gourmands will be treated to a chef’s selection of hors d’oeuvres before indulging in a three-course menu designed to showcase the best from land, sea, and vine. For the first course, smoked salmon carpaccio is paired with a 2022 pinot noir. The entrée is grilled sirloin with potato au gratin, asparagus and chef’s steak sauce complemented by a duo of pinot noirs: Juel and Passiflora. To end the evening on a sweet note, there is olive oil cake with macerated strawberries and whipped cream alongside the Aurosa pinot gris rosé.

COST: $125 per person (does not include tax or gratuity)
RESERVE: Reservations required in advance via Tock. This event is reserved for ages 21+ with proper ID.

Wednesday, September 11, 2024

The Origins of the Orange Julius: Who Actually Invented It?

--West Bank Herald (LA), June 19, 1930

The history of the Orange Julius, which extends back nearly 100 years. It began with a former cigar salesman and a real estate broker. There is a connection to New England. And there was a significant embezzlement which rocked the Orange Julius company, yet it hasn't received its due attention from prior researchers on the history of Orange Julius.  

The Orange Julius is a frothy citrus drink, basically a mixture of ice, orange juice, and secret food powders. The exact recipe is a corporate secret, although you can find plenty of different recipes online to make your own Orange Julius at home. I've loved Orange Julius since I was a child, commonly buying them at local malls, and I still enjoy them, although now I have to go to certain Dairy Queen stores to buy it.  

The co-creators of the Orange Julius were Julius Fried and Willard "Bill" James Hamlin, although Hamlin often gets much more credit. Its origins extend back to around 1925 or 1926, with a variety of conflicting accounts as to the specific year. The specific details of the creation of Orange Julius weren't documented until almost 30 years later, in 1953. 

At that point, one of the creators, Julius Fried, was deceased, so we are left with only a single version of its invention. Can we accept all of the details of that version? Does it conform to the known facts? Or was it embellished, for whatever reason? We also have to consider that after 30 years, memory can fade or details can be confused. We may never know the full truth, but information concerning an embezzlement may shine a new light onto this matter. 

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Let's begin by looking into the history of Julius Fried. He was born on February 7, 1880 in Cleveland, Ohio. His mother was Mina (or Minnie) Fried, although the name of his father was listed as "Unknown" on Julius' death certificate. I'll also note that a number of modern sources refer to him as "Julius Freed", although "Fried" appears to be his actual surname.

On May 30, 1895, when Julius was 15 years old, he boldly left Ohio and moved to Butte, Montana. Why did he make this 1800+ mile move? The newspapers don't provide any insight into his decision. There doesn't seem like he had any family in Montana. It was certainly a courageous decision, to travel so far away from home at his young age. What lured him to Montana? 

The first Montana newspaper to mention Fried was the Anaconda Standard (MT), May 2, 1897, which noted that he had just returned from a 2 month visit to see his family in Cleveland.

Cigars! The Anaconda Standard (MT), January 27, 1899, reported that Julius was a cigar clerk, and he was obviously experienced enough to be called as an expert witness in a trial over trademark infringement involving a cigar. C.H. Traiser & Co., a cigar manufacturer in Boston, produced the "Harvard" cigar and alleged that Herman Woolf, a cigar manufacturer in Butte, Montana, produced the "Herman" cigar, which seemed very similar to the Harvard. Julius testified that in his expert opinion the Herman was made to imitate the Harvard, and thus deceive the public. Ultimately, and despite Fried's expert opinion, the case was decided in favor of Herman Woolf.

It was noted in the Butte Miner (MT), May 30, 1899, that Julius had resigned his position as a city salesman for Louis S. Cohn, a merchant which sold cigars and other items, to take charge of the cigar department at E.E. Galloghy & Co., a drug store. 

Another trip for Julius. The Anaconda Standard (MT), September 5, 1901, mentioned that, “Julius Fried has gone to Chicago and New York for a month’s visit.” This trip though included a stop in Ohio. The Cleveland Leader (OH), September 15, 1901, noted that Julius was visiting his parents, Mr. and Mrs. M. Fried of 481 Woodland Avenue, Cleveland.  

The Butte Daily Post (MT), August 2, 1902, reported that Julius had purchased the old Heilbronner cigar stand at 23 East Broadway.  The above advertisement, in the Anaconda Standard (MT), August 31, 1902, may be his first ad for his new venture. Fried, aged 22, now worked for himself, and he seems to have been doing well if he was financially able to purchase his own business.    

The start of gamblings problems at the cigar shop. The Anaconda Standard (MT), January 13, 1903, reported that three local merchants, including Julius, had declined to obey an edict prohibiting slot machines. Apparently, Julius had some slot machines in his cigar shop. The three merchants were charge with violating the law prohibiting gambling, although the merchants claimed that they were being discriminated against, as gambling houses were allowed to freely operate and the police were only coming down on slot machines. The merchants were released on personal recognizance, and after his release, Julius returned to his cigar shop and, in defiance, continued to operate his slot machines. 

The Butte Miner (MT), January 13, 1903, added a little more detail, noting that the slot machines were mostly played for free cigars and drinks. The merchants were upset that “nickel machine operators” were being prosecuted while gambling houses acted with impunity. The Anaconda Standard, (MT) January 14, 1903, then reported that the judge had dismissed the charges against the three merchants, and his decision was met with plenty of applause in the court room. These three were not the only merchants who were operating slot machines in Butte, but they were the only three who had resisted attempts to prohibit slot machines. 

That wasn't the end of the matter though. The Anaconda Standard, January 18, 1903, stated that the Mayor had issued an order to his brother, Police Captain Davey, to stop slot machines, despite the recent judge’s decision. Five merchants were cited this time, although Julius was not one of the five. The judge wasn't happy, and the Anaconda Standard (MT), January 20, 1903, reported that he dismissed the charges against the five merchants and declared he wouldn't punish anyone for operating a slot machine.  This would effectively end any future arrests for operating slot machines. 

Lots of free cigars! The Butte Miner (MT), March 14, 1903, related the amusing story of Fried's cigar shop and one of his customers who never seemed to lose on the slot machines. “He usually averages at least two for one for his money and it is a common occurrence for him to get five for one.” And his best win on a slot machine? “Yesterday this customer took down twenty-seven cigars for a quarter....” Superb luck!

Slot machines weren't the only gambling game at Fried's cigar shop. The Butte Miner (MT), April 3, 1903, noted that the back room of the cigar store had card tables, where the game of "slough" was played, which may be another name for bridge. It was also mentioned that "Old Nick" was in charge of the card game and had been since the cigar shop opened. It wasn't a secret that card games were being played here, and eventually the police would get involved.

From 1902-1904, there were numerous ads for Fried's cigar store, advertising the different wares he offered from canes to pipes. He even repaired pipes in his "pipe hospital."  

Fried enters the photography business. The Billings Times (MT), April 24, 1906, reported that Fried and R.H. Post were doing business in Billings, Montana under the name and style of “Post, Photographer.” Post lived in Billings, although he previously lived in Butte and that is where he probably met Fried, and was likely responsible for the bulk of the business and Fried might have primarily provided financial support.  

More details on the photography business were provided in The Billings Evening Journal (MT), April 22, 1907, which noted R.H. Post had established his photography business in Billings about a year ago. the article stated, "Mr. Post has a handsome and well appointed studio at No.321 Stapleton block and produces photos and portraits in the highest perfection of the art." It also stated, "Mr. Post is a thorough artist and by his new processes makes the most perfect likenesses possible and all of his work is truly artistic."

The Anaconda Standard (MT), May 3, 1906, mentioned that Fried was off traveling again, planning to visit Chicago and New York. This might have been a business trip considering the next news about Fried.

The Butte Daily Post (MT), November 13, 1906, mentioned that Repetti, a famous confectioner of New York, was the creator of the “finest French caramels ever placed on the market" as well as “the originator of ‘candy pebbles,’ the latest triumph of the confectioner’s art.” In Butte, Fried was now carrying Repetti's products, as shown in the above ad from the Butte Daily Post (MT), November 22, 1906.

An honor for Fried. The Butte Evening News (MT), February 5, 1907, mentioned that Fried had been proposed for membership in the Phagacytes. The article stated, “This is a great honor and he will probably make it all right.” The Independent Order of Phagacytes was a new organization of "good fellows," which was "non-sectarian, non-conformist, non-political."

More card games and some arrests! The Anaconda Standard (MT), March 2, 1908, reported that six men had been arrested for playing draw poker at Fried’s cigar store. The game was raided at about 3:30am and Fried claimed no knowledge of the game, stating he had closed up the store and gone home several hours before the police raid. However, Fried was charged with violating the gambling prohibition. 

The matter dragged on for over a year. The Missoulian (MT), May 26, 1909, stated that the judge was making gamblers quite worried. He had recently sentenced one gambler to a $1000 fine and 1 year in the penitentiary. The judge said, “…it is the time that gamblers learned there is no place for them in this community.” Subsequently, Fried decided to plead guilty and only had to pay a $100 fine. He certainly didn't want to risk a trial with that judge.  

The gambling continued. The Butte Daily Post (MT), July 25, 1911, noted that a card game was found at Fried’s second cigar shop, located on West Park St. The police raided the shop at about 1:30am and they found a large number of men playing cards and many spectators. The police also checked out Fried's Broadway shop but found nothing there. A number of men were arrested but not Fried.  

However, the Anaconda Standard (MT), April 11, 1914, mentioned that in another incident, Fried had been charged with conducting games of chance. Two weeks later, he plead guilty and paid a $100 fine. The Butte Miner (MT), July 18, 1914, the reported that 11 men had been arrested for gambling, playing poker and whist, at Fried’s shop on East Broadway.

Robbery! The Butte Miner (MT), August 10, 1914, reported that 2 men held up the poker game at Fried’s East Broadway shop. They got away with at least $4,000 in cash and jewelry.  

A slap on the wrist. The Butte Miner (MT), September 15, 1914, reported on another raid at Fried’s East Broadway shop. Fried was arrested for permitting gambling. The next day, the Butte Miner (MT), September 16, 1914, noted that Fried was only fined $1, as the men had been merely playing bridge whist for “four bits and a dollar on the side.” It was clear that Fried wasn't going to stop card games from being played at his cigar stores. 

The Butte Daily Post (MT), July 16, 1917, mentioned the sad news that Mrs. Minnie Fried, the mother of Julius, had died on July 12 in Cleveland. 

A business takeover. The Butte Miner (MT), January 19, 1919, mentioned that Julius Fried had been in the cigar and candy wholesale business since 1902. However, it was now noted that the Butte Wholesale Grocery company had taken over his business. It appears this may have only applied to Fried's wholesale business and not his retail shops.

More details were provided in the Butte Miner (MT), May 25, 1919. It was stated that Fried had been a resident of Butte for 25 years and “has been one of the leading business men of the city.” The new headquarters for his business would be at 24 West Granite St., and the business covered Montana, Idaho and Wyoming. It was also said that his firm had long been known as “The House that Quality Built” and it was also said that they might now add, “A Quarter of a Century in Butte.”

An advertisement in the Anaconda Standard (MT), February 7, 1921

Another legal problem. The Anaconda Standard (MT), March 31, 1921, reported on the case of W.E. Tuttle against Julius Fried for alleged false imprisonment. Tuttle was seeking $5,000 in damages and the incident followed from a ride in a hack where a pocketbook had been lost. The Butte Miner (MT), April 1, 1921, noted that the trial was held in this case. Tuttle was a taxi driver and once drove Fried and his wife. During that trip, Mrs. Fried lost her gold mesh purse and Julius accused Tuttle of taking the bag. Tuttle claimed that he had been arrested for the theft, although the police claimed he had only been taken to the police station for questioning.  

This is the first apparent mention that Julius had a wife. It's unknown for how long they had been married. According to his death certificate, his wife was named Wilmeta

The Anaconda Standard (MT), April 2, 1921, reported that Tuttle won the case and had been awarded $2500. However, months later, the Anaconda Standard (MT), January 4, 1922, noted that the court had recently ruled that there would be a new trial in the Tuttle case unless the plaintiff agreed to accept a greatly reduced amount, only $250 with costs. Tuttle agree to accept that amount in settlement. 

Financial difficulties. The Butte Miner (MT), February 1, 1922, reported that a petition had been filed, by an attorney representing three creditors, asking that Julius Fried be declared an involuntary bankrupt. The total outstanding bills were claimed to be $1623.50. The petitioners also claimed that Fried had committed an act of bankruptcy by paying $8 to the Mountain States Telegraph and Telephone Company in December 1921, the “company having no priority of rights over other creditors.” 

Three years ago, Fried had been said to be one of the leading business men of Butte but now he was having serious financial difficulties. What caused these problems? Had his business failed that significantly? The Butte Daily Post (MT), April 10, 1922, then reported the upcoming sale of "all stock and fixtures" of Fried by the bankruptcy trustee. 

At this point, there were no other mentions in the Montana newspapers of Julius Fried. At some point, he left Montana, eventually ending up in Los Angeles, California in 1925, but for about a three year period, it's unknown where he resided. Did he return to Cleveland for a time, to connect with his family? Did he move immediately to California? 

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And now well' briefly look at the background of W. ("Bill") James Hamlin, which was much less covered in the newspapers. The Daily News-Post (CA), June 26, 1953, stated that Hamlin had been born in New Hampshire around 1897. This is the New England connection. Hamlin eventually joined an artillery unit in World War I, and after the war was over, Hamlin chose to resettle in Los Angeles, probably in 1922, where he started selling real estate. 

Based on the evidence, I believe that in 1925, Julius Fried established an orange juice stand at 820 South Broadway in Los Angeles, which he had rented from W. James Hamlin. The earliest newspapers all seem to mention that Hamlin first met Fried in 1925, but later newspapers, mostly from the 1970s on, changed the year of their first meeting to 1926. No reason for this change was ever given. However, Fried's death certificate also seems to indicate Fried started his orange juice business in 1925. 

Why did Fried, an experienced cigar and candy salesman, decide to sell orange juice in Los Angeles? The answer seems to be elusive. He had spent about 25 years selling cigars so this was a big change of business. During the 1920s, there were numerous ads for orange juice stands as well as plenty of ads selling these businesses too. Maybe it seemed like a potentially profitable business to Fried. Or maybe Fried wanted to get involved in a healthier profession. 

At some point, likely in 1925, Hamlin stopped at Fried's stand and tasted some of the fresh orange juice. What happened next is known primarily from a single source, Hamlin. The details of their initial meetings weren't publicly mentioned until 1953, almost 30 years after their first meeting. Unfortunately, Fried died in 1935, so his version was never related in the newspapers. So, can we accept Hamlin's version as completely accurate? 

For now, we will discuss Hamlin's version, although we should retain a skeptical mind as we only have one man's version, and that wasn't provided until almost 30 years later. 

A detailed version was first provided in the Daily News Post (CA), June 25, 1953. The article noted that Hamlin (pictured above) "invented Orange Julius, the nationally famed health drink, because he didn’t like the taste of fresh orange juice.” Back in 1925, Hamlin went to Fried's orange juice, had a free drink, and didn’t like it. He asked Julius for something better but instead, Julius asked Hamlin to develop something better himself. Hamlin claimed that a week later, he returned to Julius with his own mixture to add to the orange juice. This became a hit and the new recipe remained unchanged since then.

I'll note that this article didn't even mention "Fried," the surname of Julius. His first name was mentioned, but he received no credit for the invention of Orange Julius. It was almost like his contributions had been erased.  

The Los Angeles Mirror (CA), November 16, 1953, added the detail that Hamlin had been a graduate chemist, and thus was able to develop his own food additive for the orange juice. Julius was briefly mentioned, but again, his surname wasn't stated. 

More information came in the Covina Argus (CA), December 3, 1953, although once again, the surname of Julius wasn't provided in the article. It was stated that Hamlin and Julius first met in 1926, which differs from prior articles stating it occurred in 1925. Then, it was said that Hamlin spent much time during the Spring experimenting with food additives and orange juice, a longer time period that the week previously mentioned in the June 1953 article. It certainly sounds more credible that it took at least a couple months of experimentation to come up with his food powder mixture rather than simply a week.

Finally, Hamlin ended up with a powder, a blend of seven different pure food powders. Added to the orange juice, it created a delicious, frothy drink. As to the origin of its name, the article claimed that customers would say, “Give me a glass of orange, Julius.” Hamlin then claimed, “That will be the name of the new drink!” Did Hamlin include Fried in his experimentations? Did he provide Fried ongoing samples during that Spring, to receive his input?  

The article also mentioned that Hamlin had $6800 in savings, and pooled his resources with another unnamed man (who will later know as William Larkin), offering to back Julius with the new drink. It was also said that Hamlin would put up a sign on the sidewalk of “a red devil standing in front of a big orange, and there was one word across the front: Julius.”

It would also later be claimed that Fried, when he just operated his orange juice stand, only had average daily sales of $20, but after the addition of Hamlin's food powder mix, average daily sales increased to $100.

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Let's go back in time now, to the latter half of the 1920s, to seek more information about the documented history of the Orange Julius. 

Maybe the first documented reference to Orange Julius was in the San Bernardino Sun (CA), May 15, 1926. There was an advertisement for the Market Spot, and it noted that their sandwich shop sold Orange Julius, a "new drink" which was "wonderfully refreshing." 

In 1926, articles of incorporation, #35447, were filed in Los Angeles for the “General Citrus Stores Company” and the officers were listed as J. Fried, W.A. Larkins and A.H. Anderson. This corporation would eventually start selling Orange Julius franchises. It's very interesting that Hamlin was not listed as a part of this corporation. Why is that the case? Larkins would be involved with the corporation for a number of years, but I couldn't find anything else about A.H. Anderson. This was the only mention I found of his involvement. He may have sold off his interests in the corporation at an early date. 

A trademark for "Julius, a Devilish Good Drink," was later filed and it was mentioned that this mark was first used commercially on September 1, 1926.  

Based on this information, it seems logical that Fried and Hamlin first met in 1925 rather than in 1926. First, it's unknown for how long Fried had been operating his orange juice stand before Hamlin stopped by to taste it. It could have easily been a few months, if not longer. Second, then Hamlin had to spend time experimenting, to create his food powder mixture, which might have taken a few months. 

Next, Hamlin had to convince Fried to sell the new product to his customers, and then Fried had to determine whether his customers would enjoy the new drink or not. How much time did Fried spend in testing the new drink on his customers? Once Fried was convinced the new drink could be successful, Hamlin and Larkins had to convince and negotiate with Fried to partner together to sell the new drink. How long did negotiations last? 

Finally, we see that Orange Julius had already spread outside of Los Angeles by May 1926. Overall, it would have been near impossible to have accomplished all of the above in the first four months of 1926.  It makes far more sense that the entire process started sometime in 1925.

Maybe the first advertisement for Orange Julius was published in the Los Angeles Evening Herald (CA), July 22, 1927. The ad was for the Grand Opening of the Hill Street Terminal Market, and it noted Orange Julius was sold at Stall C-1-B, mentioning it was "A Choice, Refreshing Beverage."

The Arizona Republic (AZA), July 27, 1927, stated that the General Citrus Realty Company of Las Vegas, Nevada, had filed incorporation papers for the Citrus Company Inc. The capital stock was $20,000, divided into shares of $100. The officers were Julius Fried, William A. Larkins, and James Hamlin. This is the first documented mention I found concerning Hamlin and his connection to Orange Julius.

The Arizona Republic (AZ), July 31, 1927, reported that a new citrus drink stand had been constructed, leased from Central Citrus corp. of Los Angeles (which is an error and should have said "General Citrus"). “The stands are used in the handling of a patented citrus health drink known as Orange Julius.” This is the first mention that Orange Julius was a "health drink." More franchises were contemplated for Dallas, Fort Worth, Houston and New Orleans.  

There was a For Sale advertisement in the San Diego Union & Daily Bee (CA), August 26, 1927, which offered an "Orange juice business" and the price included the "Orange Julius Formula." 

The Sacramento Bee (CA), August 27, 1927, mentioned that the city had acquired a franchise from the General Citrus Corp of Los Angeles to distribute “Julius” drinks. 

19 Orange Julius stands! The Fresno Bee (CA), December 5, 1927, noted that an Orange Julius stand was going to open in Fresno. This would be the 19th location of the Orange Julis chain, headquartered in Los Angeles, which had spread across California, Arizona, Texas, Alabama, and Louisiana. The article also quoted W.A. Larkins, “A feature of the company’s business is that each drink is prepared on the counter as ordered and a patented preparation is used,…

The Times-Picayune (LA), December 28, 1927, mentioned that the General Citrus Corp. of Los Angeles was the manufacturer of Orange Julius and other citrus fruit drinks. The New Orleans States (LA), January 1, 1928, noted that the General Citrus Corp. of Los Angeles had leased a building in New Orleans to sell Orange Julius.  

The devil appears! The Fresno Morning Republican (CA), January 14, 1928, reported that Julius Fried would open his new Orange Julius stand at 1055 Fulton Street. The article also stated that, “the holders of little yellow cards with a fiery red devil, will be served with Fresno’s latest drink, ‘Orange Julius.’”

A trademark lawsuit! The Arizona Republic (AZ), May 17, 1928, mentioned that the General Citrus corp had filed with the patent office on October 23, 1926 and which was registered on May 31, 1927. They were now bringing a suit for infringement of a registered trademark against M. & W. Root Beer Stores, Inc. of Florida, and John J. Walters, makers of “Orange Demon.” alleged to be described on the labels as a “devilish good drink.”  

A hearing was held on the matter in September 1928, and the final adjudication was reported in the Arizona Republic (AZ), May 29, 1929. The judge ordered a perpetual injunction against M. & W. Root Beer Stores, Inc. and John J. Walters, from using trade name “Orange Demon” or using any other trademark connected to Orange Julius.

The Atlanta Constitution (GA), June 16, 1928, stated that the General Citrus Realty company of Los Angeles now operated 25 patented Orange Julius establishments under the name of General Citrus Stores company.

The Atlanta Journal (GA), June 17, 1928, reported that W.J. Hamlin was the president and manager of the General Citrus Realty Company of Los Angeles. There were a number of corporate entities connected to Orange Julius, and trying to differentiate between all of them is difficult. 

The Ventura County Star (CA), July 10, 1928, published this Orange Julius ad, which stated, “The most novel drink served at Doty’s new fountain. It’s the same drink you get at the finest fountains in Los Angeles.

The New Orleans States (LA), February 5, 1929, posted an ad for the second location of an Orange Julius stand in New Orleans. It was noted that Orange Julius was, “The Health Drink of the Nation.” It was also said that they used Perfection Brand Louisiana Oranges and that “All fruit juice is extracted before your eyes as it is served.” Finally, it was mentioned that this was the 27th location in the country. 

The Fort Worth Star-Telegram (TX), July 16, 1929, published this ad, offering three free drinks of Orange Julius, which was referred to as “The Health Drink of the Nation.” The ad also stated that “Orange Julius is a health drink of new and unusual health qualities and taste.” None of these ads though provided the specific reasons why Orange Julius was so healthy. 

Orange Julius opened in New York City! The Morning Call (PA), August 29, 1929, reported that the first Orange Julius stand in Manhattan, and probably the East, had now opened on the corner of Broadway and Forty-Sixth St. The Wisconsin State Journal (WI), September 10, 1929, also reported that the new Orange Julius stand in Manhattan, which charged 10 cents for a drink, had attracted 11,425 patrons during its first week. In todays dollars, that would be the equivalent of about $21,000.  

The Los Angeles Times (CA), September 17, 1929, noted some changes in the General Citrus Stores Company as the officers were now Julius Fried, William A. Larkins, and W. James Hamlin. The corporation had a capital of 1000 shares at a $100 par value. In addition, the corporate paperwork for the Orange Julius Realty Co. was filed on September 20, 1929. 

A Orange Julius cocktail? The New York Evening Journal (NY), September 19, 1929, briefly mentioned, “That new Orange Julius drink is getting great play from Times Square topes. Mixed with gin it makes swell Alexanders.”

The San Bernadino County Sun (CA), September 21, 1929, posted the above ad, which stated, “Orange Julius is a new health drink made from pure orange juice, cracked ice and vanilla powder. It is absolutely non-fattening and a delightfully refreshing drink.”

The first unofficial recipe for Orange Julius. The Seattle Post-Intelligencer (WA), November 1, 1929, printed the above recipe, which required orange juice, sugar, milk and egg. However, I'll note that the recipe didn't include cracked ice, and certainly doesn't have all of the ingredients in the official Orange Julius drinks. It's interesting though that the Orange Julius was so popular that people wanted to make it at home.

The Arizona Republic (AZ), June 3, 1930, reported that the General Citrus Realty had changed its name to the Orange Julius Realty company. The directors included Julius Fried, W. James Hamlin and C.N. Magnuson, all of Los Angeles. The Richmond Times-Dispatch (VA), July 23, 1930, then added that the Orange Julius Realty Company, a Nevada corporation, was created “To deal in real estate, merchandise of all kinds and stocks and bonds.” Corporate paperwork for the Orange Julius Franchise Syndicate, Ltd. was filed on October 14, 1930. 

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Then there was a significant rift in the partnership of Fried and Hamlin, one which I haven't seen previously detailed in any of the major articles about the history of Orange Julius. And it's this rift which might have impacted the origin story of Orange Julius, leading to Julius Fried's contributions being largely erased from the story. 

The case of Jacobs v. the State Bar, 219 Cal. 59 (Cal. 1933), which was decided on September 23, 1933 in the Supreme Court of California, involved a review of a recommendation from the State Bar which called for the suspension of the petitioner, Attorney Jacobs, from the practice of law for a period of three years. However, the underlying matter in this case involved Fried, Hamlin and Orange Julius.

Attorney Jacobs had been practicing law in Los Angeles since 1907. Julius Fried and Miss Wilmetta Crawford brought forward a complaint against Jacobs, with "charges of conversion and misappropriation of funds; for knowingly making a false return on a garnishment, and upon two other charges, including one of unethical conduct in revealing to a third party information prejudicial to his client.

As an aside, we know Fried was married in 1921, although the name of his wife was not provided. This legal case seems to indicate that Wilmetta was single, although Fried's death certificate in 1935 listed her as his wife. Was Wilmetta actually his second wife? 

In 1931, it was also noted that Fried and Hamlin were the two-thirds and one-third owners, respectively, of the stock in Orange Julius, Ltd., and its corporate subsidiaries. Fried was also the president while Jacobs had been the attorney for the corporation. If Hamlin had been the primary inventor of Orange Julius, then why did Fried own the majority interest of stock in the corporation? Why wasn't it at least a 50/50 split? Is it possible that Fried played a larger role in the invention of Orange Julius than was later claimed in the 1950s?

Fried was also responsible for collecting the receipts from all of the Orange Julius stands in Los Angeles. In June, 1931, for some reason, Hamlin started to suspect that Fried was engaging in nefarious activities, essentially embezzlement of up to $100,000, equivalent to about $2,000,000 in today's dollars. Quite a huge amount of theft. It doesn't appear that Fried contested this accusation, so it's likely he had actually engaged in some level of embezzlement.

In response to the accusation, Fried resigned as President and also handed over all of his stock to Hamlin, disengaging himself from the corporation. However, Hamlin allowed him to remain as an employee, still desirous of his help. Fried must have been an excellent salesman, or had connections that benefited Hamlin. Fried would continue as an employee for four years, until his death in 1935.

This embezzlement probably, and naturally, angered Hamlin, and might have later colored his version of the origin story of Orange Julius, causing him to significantly reduce any contribution from Fried. However, Fried's nefarious actions continued, which probably added fuel to the fire, giving more incentive to Hamlin to largely omit Fried from the origin of Orange Julius.

Later that year, Fried hired Attorney Jacobs to try to buy back his stock anonymously, not wanting Jacobs to reveal his identity to Hamlin. After some negotiations, Hamlin agreed to a purchase price of $25,000, requiring an initial cash payment of $15,000. Fried had already given Jacobs $500, and then provided him the rest, paying him with a $10,000 bill, four $1,000 bills and five $100 bills.

When's the last time you heard of someone using a $10,000 bill or even a $1,000 bill? On the $10,000 bill, which was first printed in 1918, was Salmon P. Chase, the Secretary of the Treasury under Abraham Lincoln, and a chief justice of the U.S. Supreme Court. The original $1,000 bill featured Alexander Hamilton but was eventually replaced with President Grover Cleveland. Both bills were discontinued in 1969, when the largest denomination bill that was allowed in circulation was a $100 bill.

Soon thereafter making this payment, the Orange Julius corporation served Jacobs with an attachment as part of an action against Fried. Hamlin had previously hired detectives and learned that Fried was the person trying to anonymously purchase the stock. Despite the attachment, Fried somehow convinced Jacobs to return $7500 of his money back to him. 

Jacobs didn't answer the first attachment, so a second attachment or garnishment was then served on him. Jacobs finally turned over $7000 to the sheriff in response to the attachment, and that money was subsequently split between Hamlin and Fried, a settlement of the case Hamlin had filed against Fried. And obviously, Fried couldn't purchase any of the Orange Julius stock. Fried's attempt to anonymously buy the stock, on top of the embezzlement, probably angered Hamlin even more, giving him more incentive to write Fried out of the Orange Julius story.

Attorney Jacobs's three year suspension was upheld by the Supreme Court of California.

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Legal and financial difficulties. The San Antonio Light (TX), October 2, 1931, noted that a suit had been brought by Central Building of San Antonio, Inc. against the Orange Julius Realty Co, et al, for a matter concerning a lease. The plaintiff would ultimately prevail on their suit for rent. Then, the New Orleans Item (LA), March 18, 1932, reported that the contents of an Orange Julius establishment at 736 Canal St. were to be sold at auction in the matter of Porkorny Development Company, Inc. vs Orange Julius Realty Co.

The Los Angeles Examiner (CA), December 21, 1932, reported that involuntary bankruptcy proceedings had been instituted by 3 creditors against the Orange Julius Realty Company (also known as Orange Julius Corporation and Orange Julius Ltd.) due to their outstanding claims totaling $2550. This matter may have been settled as there weren't any follow-up articles in the newspapers. 

Some of these matters were restricted to the individual franchisees, while the Los Angeles proceedings involved the main company.  

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On April 27, 1935, at age 55, Julius Fried passed away, due to “Sclerosis of the coronary arteries of the heart.” His death certificate indicated that he had lived at 1536 Cambria, Los Angeles, and had been married to Wilmeta Fried. His trade was listed his trade as the Owner of a Soft Drink Stand, and he had spent 10 years in this occupation, up until the time of his death. His father's name was listed as unknown and his mother's name was listed as Mina. Although there was a brief mention of his death in the newspapers, there apparently wasn't a more detailed obituary, and there was no mention of his connection to the Orange Julius. In some respects, he died in obscurity. 

The Orange Julius website does pay homage to Julius, although they get his surname incorrect, referring to him as "Freed."

The Daily News Post (CA), June 25, 1953, provided some information on the extent of the Orange Julius franchise and its value. It was noted that, “Nothing but fresh orange juice and pure food powder is used in making the highly-secret concoction.” The company started in 1925 and in three and a half years, their total sales had reached over $2,000,000. Pictured above is the new Orange Julius store in Monrovia, California, the 92nd franchise. The average franchise could be expected to earn about $80,000 a year. Orange Julius even sold well in winter, and Hamlin stated that, “In Boston one winter we did a bigger business than in Los Angeles and on a Jan. 2 New Yorkers bought 6000 Orange Juliuses in a single day.” 

The article also mentioned that the Orange Julius stand in New York City paid $2,000 a month in rent. In addition, the Orange Julius stand at Seventh and Broadway in Los Angeles, which had been the 20th franchise, had just sold its 13th millionth Orange Julius!  

Six months later, the Covina Argus (CA), December 3, 1953, reported that there were now 104 Orange Julius stores, grossing nearly $4,000,000. It was also mentioned that shortly before the market crash of 1929, Hamlin had been offered $2,000,000 for the Orange Julius trademark but he refused. It wasn't mentioned that Julius Fried was actually the majority shareholder of the Orange Julius corporation at that time, so he was probably the one who actually refused the two million offer. Hamlin may have agreed with Fried, but Fried had the control of that decision. And there were older newspaper articles that mentioned Fried was the one to refuse the two million offer. 

In September 1967, Hamlin chose to retire and sold the Orange Julius company to International Industries, Inc., which grew the franchise to about 745 units. In 1985, Orange Julius was then sold to the Custom Creamery Systems, and only two years later, it was sold again, to International Dairy Queen. Orange Julius can still be found in some Dairy Queen locations.

On May 29, 1987, W. James Hamlin passed away at the age of 90. He was survived by a daughter, Judy Roach, and three grandsons. A number of newspapers, all across the country, printed his obituary, noting him as the creator of the Orange Julius. Julius Fried received very little credit, if any, in these obituaries. 

However, what's the truth? Did Julius Fried play a larger role in the creation of the Orange Julius? We will probably never know the truth but we have reason to be skeptical of Hamlin's claims. We only have a single version of the origin story, told by Hamlin, and that version is first mentioned about 30 years after the its invention. There are also discrepancies in the various origin stories, which cast additional skepticism on the tale. And if Hamlin was so instrumental in the creation of Orange Julius, then why was Fried made the President and majority stock holder of the corporation? 

Now I'm thirsty for a cold, frothy Orange Julius.