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 April, everyone’s favorite bunny is hopping into town to host an early Easter “Bunny Brunch” for festive families in the North End and Wayland.

Coach Grill: On Sunday, April 6, from 10am-2pm, the Easter Bunny will host a magical morning in Wayland. While children patiently await the arrival of the cuddly rabbit with festive activities, settle in for a leisurely brunch with the signature menu enhanced with standout specials like a carrot and dill soup; stuffed crêpes with cream cheese frosting and fresh strawberries; chicken and waffle benedict with hollandaise and arugula salad; a crab and asparagus omelet; and, for dessert, a carrot cake drizzled with caramel sauce. There are also a trio of adult libations including a Peep-tini with vodka and marshmallow syrup. 

For the kids, there’s Easter Bunny mac and cheese; a pick of Funfetti pancakes or a waffle; a “dirt cup” dessert with chocolate mousse, chocolate cookie crumble and chocolate egg candies; and “Bunny Beverages” like marshmallow milk topped with pastel whipped cream and a Peep as well as a raspberry Sprite slushie complete with a Pop Rocks rim. During the little ones’ meet-and-greet with the Bunny, a professional photographer will be on-hand to capture the memorable moment. 

Reservations are recommended via OpenTable.  

Joe’s Waterfront: On Saturday, April 12, from 10am-2pm, the Easter Bunny will hop to Boston Harbor for an encore brunch appearance at Joe’s Waterfront. In between signature photo ops, kids will test their artistic skills with craft projects. In addition to its traditional weekend brunch menu, there are adult specialties like a Bananas Foster French toast with cream cheese frosting and maple syrup; shakshuka with stewed tomatoes, roasted onion and garlic, poached egg and crispy bread; and, as a nod to its sister restaurant, the Abe & Louie’s filet mignon BLT. Cocktails features include the Glitter & Candy with bubbly, hibiscus syrup, gin, cotton candy and an edible glitter rim as well as Bunny Bourbon with Basil Hayden, amaro, carrot juice, blood orange and ginger. 

Kids can order up specials like Funfetti bunny pancakes, mini beef sliders, or a cheesy flatbread while washing it down with a Blue Hawaiian with punch, Sprite, blueberry syrup and a cotton candy rim. At the finale, burrow into a “dirt cup” sweet treat with chocolate mousse and chocolate cookie crumble topped with chocolate egg candies. 

Reservations are recommended via OpenTable. 

A Brief History of Teriyaki (With My Recipe)

Teriyaki. It's a hugely popular sauce, and most people have probably enjoyed teriyaki sauce, whether it's been on seafood, beef, chicken, pork, vegetables, or in some other dish. The term "teriyaki" derives from two other words: "Teri", which refers to the shininess a tare provides, and "yaki", which refers to grilling or broiling. "Tare" refers to the dipping sauces commonly used in grilling or broiling. It's said that teriyaki originated in Japan during the 17th century, and most often was applied to fish. Originally, the sauce was created from a mixture of soy sauce, Sake, and sugar, which was all boiled together. 

Over time, as teriyaki came to the U.S., the recipe has seen some changes and variations. Additional ingredients are sometimes added, such as ginger, garlic, or pineapple juice. However, when did teriyaki first come to the U.S.? 

The earliest mention of teriyaki extends back to at least 1889. The Detroit Free Press (MI), December 8, 1889, published an article about a Japanese dinner, and noted, “The next course consisted of young bamboo shoots (resembling somewhat our asparagus) cooked in soy sauce and mirin. With these were mushrooms, dry, cured in salt, and salmon soaked first in soy sauce and then broiled, but eaten cold. This is called teriyaki.”

The Times Union (NY), January 8, 1900, briefly mentioned that at the last “national dinner” held at the Montauk club was to be a Japanese dinner. “Teriyaki” was listed on their proposed menu, but no description was provided. The Brooklyn Eagle (NY), January 14, 1900, provided more details, stating, “Teriyaki (bluefish with spinach) was well liked. It was made from blue fish cut up, placed into a roasting pan and Soya sauce and mushrooms added. The whole was then allowed to cook in the oven until soft, which required about twenty minutes. The spinach was boiled, hashed and a little salt added. This was served cold.”

These first mentions seemed to connect mushrooms to the use of teriyaki sauce. This might have been coincidental, as further mentions rarely mentioned mushrooms. However, those mushrooms would have intensified the umami aspect of the soy sauce. 

A Japanese restaurant in Ohio. The Plain Dealer (OH), March 8, 1903, mentioned that there was a Japanese restaurant, called the Mikado, in Cleveland and its menu included “teriyaki (which is a kind of fish).”

The Honolulu Star-Advertiser (HI), March 27, 1906, briefly noted a Japanese dinner that included “Teriyaki….Broiled Fish with Soy.” And the Kansas City Star (MO), September 13, 1908, related that a popular menu in Yokohama included “Teriyaki: Roast Fish.”

The Paducah Sun (KY), July 14, 1910, mentioned that in New York City there was now its first Japanese restaurant. There had been a number of Japanese tea houses for the last several years, but none of them were considered actual restaurants. The new restaurant offered, teriyaki, "equivalent to broiled fish."

The first teriyaki recipe, in English, might have been published in 1916. The Chattanooga News (TN), May 19, 1916, mentioned that The Allied Cook Book, arranged by Grace Clergue Harrison and Gertrude Clergue, consisted of recipes of many different nations. One of the Japanese recipes included “salmon teriyaki.” The Brooklyn Eagle (NY), June 16, 1916, published a copy of that recipe, pictured above. The recipe was very simple, consisting of only soy sauce and mirin. 

It wasn't until the 1940s that teriyaki began to become front and center in U.S. newspapers, and this time also heralded the creation of Teriyaki Steak. Teriyaki had long been primarily used for seafood, but in Hawaii, they began using it for steak, and this likely started sometime during the late 1930s. It's unknown who actually created teriyaki steak, but it seems fairly definite that it began in Hawaii. However, during the 1940s, in Hawaii, there were almost no references to teriyaki on seafood.  

The Honolulu Star-Advertiser (HI), July 21, 1940, briefly mentioned “Teriyaki Steak,” as a reader asked if someone could share a recipe for this dish. 

Other proteins also began to see the application of teriyaki. For example, the Topaz Times (UT), December 4, 1943, briefly mentioned, “Serve him chicken teriyaki.”

Back to Hawaii. The Honolulu Star-Bulletin (HI), February 15, 1946, published an ad for the grand opening of a Japanese restaurant which offered “Teriyaki Steak, Broiled Over Charcoal.” 

The Honolulu Star-Bulletin (HI), April 21, 1947, has a restaurant ad, and one of their menu options was "Teriyaki Steak with Rice." Then, the Honolulu Star-Bulletin (HI), June 26, 1947, published a different restaurant ad, which stated, "So tender, it melts in your mouth! Try Olympic's Broiled Teriyaki Steak."

The Honolulu Star-Bulletin (HI), August 28, 1947, discussed a special event, the Outdoor Steak Fry, which offered “Teriyaki steak, broiled on sticks.” The article continued, “To newcomers: Teriyaki steak is beef soaked in a combination of soy sauce, vinegar, sugar, juice of fresh ginger and other seasonings.” This teriyaki sauce has more ingredients than earlier versions. 

Chicken teriyaki again. The Northwest Times (WA), December 2, 1947, had a brief mention of "chicken teriyaki." 

The Honolulu Star-Bulletin (HI), February 12, 1948, provided a recipe for a "teriyaki steak sauce", which had slightly different from the recipe mentioned in the Outdoor Steak Fry article. However, this recipe was recommended for use on a pork loin. 

Another recipe was provided in the Honolulu Star-Bulletin (HI), April 22, 1948.  

The Northwest Times (WA), July 14, 1948, mentioned that in Portland, Oregon, there would be some Japanese cooking classes, and they would teach how to make "pork and beef teriyaki."

Teriyaki Turtle! The Honolulu Star-Bulletin (HI), November 10, 1949, published an article named "Turtle Steak." It was all about turtles, including their culinary uses, and there was a mention that the pectorals are commonly used for steak and some fishermen broil them "teriyaki style."

Another recipe. The Honolulu Star-Bulletin (HI), November 10, 1949, published the above recipe, noting it could be used for chicken, pork or steak. This is the first recipe to include MSG as an ingredient. For its sweet ingredient, it uses molasses rather than mirin or sugar.

During the 1950s, Teriyaki steak spread to the continental U.S., and it was often referred to as a Hawaiian dish. And steak was their primary protein for teriyaki. In Hawaii, they began using their teriyaki more often on seafood, although steak, chicken, and pork remained prominent. 

The Chicago Tribune (IL), January 23, 1950, also provided a Teriyaki recipe, although it noted that it's an expensive dish because of the high quality steak cut needed. 

The Honolulu Star-Advertiser (HI), February 18, 1950, briefly mentioned that chicken teriyaki was available at a local restaurant. 

The early 1950s also saw numerous mentions of seafood teriyaki in Hawaii, including Saba (Japanese mackerel), Agemaki (commonly fish paste in a spiral shape), Ika (squid), Tako (octopus), Ayu (sweetfish, part of the trout family), Ebi (Shrimp), and more.

The Brooklyn Eagle (NY), October 19, 1950, mentioned that Steak Teriyaki skewers was a favorite appetizer in Hawaii. It then offered the above recipe, which was provided by the Dole Pineapple company. This is the first mention of the use of pineapple juice, although it's likely it was used in other Hawaiian recipes due to the prevalence of pineapple on the islands. Pineapple juice provides sweetness, and it also contains bromelain enzymes which assist in tenderizing the steak. 

This recipe would also be published in other newspapers, including the Herald News (NJ), October 19, 1950, the Tampa Tribune (FL), October 20, 1950, the Evening Star (D.C.), October 23, 1950, the Press & Sun-Bulletin (NY), November 1, 1950, the Hartford Courant (CT), November 5, 1950, the Valley Times (CA), April 27, 1951, the Buffalo News (NY), July 28, 1952, the Indianapolis News (IN), August 14, 1952, the Tyler Morning Telegraph (TX), September 12, 1952, and more.

The Honolulu Star-Advertiser, November 12, 1950, provided its on recipe for Teriyaki Steak, and it didn't include pineapple juice. 

The Charlotte News (NC), December 8, 1950, in an article on Hawaiian ways, provided a simple recipe for Teriyaki sauce for steak. 

The Santa Barbara News-Press (CA), March 10, 1951, published an ad for a restaurant, with a Hawaiian theme, which served a "Teriyaki Tidbit."

The San Francisco Examiner (CA), June 30, 1951, mentioned the opening of a new Japanese restaurant, which would serve "charcoal style Teriyaki." 

The Hawaii Tribune-Herald (HI), December 27, 1951, provided a recipe for Ebi No Teriyaki (shrimp).

The San Francisco Examiner (CA), June 8, 1952, presented a restaurant advertisement, which offered, “chicken teriyaki.”

The Brooklyn Eagle (NY), August 12, 1952, noted that “Teriyaki steak is a favorite served in Hawai and we think it will become one of your favorites, too.”  The article continued, "Less expensive steak cuts are tenderized by marinating in the sauce, or you may use it with hamburger." They also provided a recipe from the Hawaiian Electric Co., Ltd., made with only soy sauce, sugar, garlic and ginger. With hamburgers, the recipe suggested, "two or three tablespoons of the sauce should be combined with the meat when mixing and shaping the patties. Then let them soak in the sauce...."

The Honolulu Star-Advertiser, October 12, 1952, noted, “The word ‘teriyaki’ as described in an English-Japanese dictionary and thanks to the Library of Hawaii reference desk, means ‘fish broiled with shoyu.’ So we take it, that steak broiled with shoyu carries the same name principally because of that widely used ingredient.” the article continued, “Mainlanders know shoyu only as a blackish liquid placed on the table of Chinese restaurants or Japanese eating houses where sukiyaki is a favorite. In Hawaii, shoyu is given in hundreds of recipes and imparts a flavor all its own. Teriyaki is a wonderful dish for a barbecue supper and simple it is to prepare.” The article also presented a Teriyaki beef recipe.

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In the subsequent decades, Teriyaki would become even more popular, and it would be seen less and less as a Hawaiian creation. It would be used for many different proteins, especially at Asian restaurants. And many different recipes and variations would be created all across the country. In 1961, the first commercially bottled Teriyaki sauce was available, the Kikkoman Teriyaki Marinade. However, it's an easy sauce to create rather than purchase commercial versions.

Here's my own recipe, and many people have enjoyed its taste. I often make large batches and hand out bottles to family and friends, and they often ask for more, or the recipe. It's a simple recipe, but versatile and flexible. You can prepare a small batch quickly for dinner, or create a larger batch to bottle and save for another time. 

Garlic Teriyaki Sauce 

Ingredients:
7 ounces of Soy Sauce

7 ounces of Sake
7 ounces of Mirin (A type of rice wine made for cooking)
1 ounce of Sugar 
1 heaping Tablespoon of Minced Garlic (Add more if you want)

Directions: Mix all the ingredients in a pan and cook over a medium heat until it boils, stirring frequently so that all the sugar (or honey) dissolves. That’s it! You can use this sauce as a marinade or dipping sauce, and it can be used with any protein, vegetables, or whatever else you enjoy. 

Suggestions: 

• You can easily alter the amount of the ingredients to make a smaller or larger portion, as long as you maintain the proportions (7/7/7/1). For example, for a larger batch, you could substitute cups for the ounce and then bottle the excess teriyaki sauce, and give them to friends and family. I often do this when I make a large batch. For a smaller batch, you could use tablespoons instead of ounces.
• There are many different types of Soy Sauce, and each can add a different element to the recipe. For example, I usually use an Aged Soy Sauce, which adds more intensity, depth of flavor and umami to the sauce. I've also previously added a Smoky Soy Sauce, to add a smoky element.
• You can use a higher quality Sake, which also will enhance the taste of the sauce. I tend to prefer using a Kimoto or Yamahai style Sake, which adds more umami to the sauce.
• Rather than sugar, you could use honey, just note you need less honey than sugar, such as 3/4 ounce instead of a full ounce. 
• For more variation, you could add other ingredients, such as ginger and mushrooms, to make your own special version. Be creative! 

Formation of The Global Artisan Vintners Alliance (AVA)

The Livermore Valley Wine Community (LVWC) and Alameda County, District 1 Supervisor, David Haubert recently announced the formation of The Global Artisan Vintners Alliance (AVA). The Global AVA was established to create a beneficial and sustainable alliance of partner wine regions across the globe. Last week, I attended an online media event discussing this new wine organization. 

The Global AVA will "promote collaboration and exchange of information between winemakers, wine associations, government representatives, tourism and economic development organizations, and business associations. Representatives of the partner wine regions will actively participate in professional development opportunities through discussions about winemaking techniques and sustainability methods, student and professional intern exchanges, and sharing of best practices around economic development, agri-tourism and marketing initiatives to elevate the global presence of the participating wine region, among other opportunities." 

The founding wine regions include: 

• Livermore Valley Wine Community, California; 
• Texas Hill Country Wineries, Texas; 
• Chilecito, Argentina; 
• Dalmatia, Croatia; 
• Chinon, France; 
• Alentejo, Portugal; 
• Vale dos Vinhedos, Brazil; 
• Badacsony, Hungary; and 
• Ensenada, Baja California, Mexico. 

This is certainly a diverse group of wine regions, and who would have imagined wine regions from places such as Mexico, Hungary, Brazil, Texas, and others all working together? It's an intriguing experiment and we shall see what they are able to accomplish.

Additional wine regions may be eventually added, and those added regions can also be part of an existing country member. For example, even though the region of Dalmatia, in Croatia, is a member, other wine regions from Croatia, such as Istria and Slavonia, could be made members in the future.  

“On behalf of the entire Livermore Valley Wine Community, we are proud to lead the efforts to establish The Global Artisan Vintners Alliance,” said Brandi Lombardi, Executive Director for the Livermore Valley Wine Community. “As one of the oldest wine regions in California, Livermore Valley has a rich history of winemaking tradition side by side with new winemakers and new techniques. This alliance will allow all partner regions to work together and expand opportunities for their winemakers and wineries as well as enhance tourism to their respective parts of the globe.”

“I envisioned creating a network of global wine region partners, and I’m thrilled to see this come to life through the hard work of my team and the Livermore Valley Winegrowers Association,” said David Haubert, Alameda County, District 1 Supervisor. “This Alliance will bring great value and innovation, and I’m excited to be part of this trailblazing group of industry leaders.”

The Alliance will engage in bimonthly Zoom meetings, to discuss various issues of mutual interest, and is currently planning their inaugural in-person Summit in the Livermore Valley in the summer. Each year, the Summit will be held at the location of different members of the Alliance. 

There seemed to be good energy during the online event, and they are very open to ideas and suggestions. I see much potential for this new Alliance, and I'll be keeping an eye on their progress. The world wine industry certainly faces many challenges, and wine regions which work together may be best able to handle such challenges. 

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) Iron Chef Masaharu Morimoto is coming to Momosan Ramen, located at Hub Hall, for an exclusive meet-and-greet experience. Guests will enjoy an evening of signature dishes, handcrafted cocktails, music, and photo opportunities with Chef Morimoto. This special event will feature a selection of his most celebrated dishes presented at food stations. The event will provide complimentary cocktail tickets, live music from DJ Chris Roxx, and a raffle with exclusive prizes, including signed cookbooks. This can’t miss event will take place Sunday, March 9th, from 5pm–8pm.

At the Action Stations, guests can enjoy freshly prepared dishes. The Peking Duck Baos feature crispy duck, cucumber, spring mix, hoisin, and apricot chili sauce in soft steamed buns. The Surf & Turf offers an A5 Wagyu NY roll topped with spicy mayo for a rich bite.

The Community Table includes two styles of karaage. The Karaage with Nanban is crispy fried chicken served with a tangy, sweet sauce, while the House Karaage with Japanese Egg Tartar is topped with a savory egg tartar sauce. The Classic Tonkotsu includes chashu, kikurage mushrooms, Takana, Neji and Ajitama. The Spicy Tan Tan has Miso Pork, cilantro, Neji and Ajitama. The Spicy Vegan Miso offers a plant-based option with fried tofu, corn, tomato, and kale.

The Yakisoba noodles are tossed with shiitake mushrooms, bell peppers, scallions, shrimp, sesame, pickled ginger, and aonori for a balance of texture and umami. The Poke Don (Salmon & Tuna) combines salmon and tuna with poke sauce, chili oil, avocado, and radish over rice for a fresh option. The Yakitori selection includes grilled Chicken Thigh skewers and umami-rich King Oyster Mushrooms. The evening will conclude with green tea and Sakura tiramisu.

Tickets are $125 per person, including access to all food stations and three complimentary cocktails. Tickets are non-transferable and non-refundable. You must be 21+ to attend and purchase a ticket. Guests will also have the opportunity to purchase an autographed cookbook as an add-on. For more information and to purchase tickets, please visit OpenTable.

2) NB Development Group has added The Pearl at Boston Landing, the second location of this contemporary seafood grill and raw bar. The Pearl at South Bay opened in May 2021 and the local owners and operators – Roxbury natives Mika Winder and Malik Winder – have since wanted to open a second Boston location. 

The Pearl is known for hiring local, buying local and serving local. Menu highlights include salt cod fritters, New England clam chowder, grilled whole lobster, cowboy ribeye, and ricotta gnocchi, as well as handmade cocktails. It will be located at 69 Guest Street, which is the ground level retail space within the TRACK at new balance at Boston Landing.  

“Boston Landing is pleased to welcome The Pearl to its roster of eclectic retail and dining offerings on Guest Street. It is a premier, locally and Black-owned business in Boston that is already a neighborhood favorite in Dorchester’s South Bay, and we know it will become a staple for Boston Landing, as well,” said Keith Craig, President, NB Development Group.

The Pearl at Boston Landing will offer lunch and dinner as well as takeout and catering options for Boston Landing and the greater community.

“The Pearl is a local, family-run business that aligns with our cultivated mix of New England homegrown origins reflected in the rest of our ground floor operations,” said Dave Downing, Managing Director, Graffito S.P. “We are investing in the restaurant space on the ground floor of the TRACK to both enhance our offerings at the state-of-the-art building that attracts visitors from around the country, and also to support The Pearl as best as possible as they expand their Boston presence.”

Tasting Recommendations For The Boston Wine Expo

The Boston Wine Expo will be here at the start of April, held once again at the Park Plaza Hotel. The large-scale tasting event will be held on Saturday, April 5 and Sunday, April 6 and Tickets are available. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well. 

Last month, I provided Advice on Attending the Expo and now I'm here to provide some Tasting Recommendations, the exhibitors at the Expo where you should stop and sample their wines. At the Grand Tasting, there will be hundreds of wines which you can taste, which is an overwhelming amount of wine. As you can only practically sample a tiny fraction of those wines, which should you choose to taste?

When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine. 

To assist in your choices, I'm going to provide you with my own recommendations for some wine tables you should check out. This list will include exhibitors which I visited at prior Expos and thoroughly enjoyed. Others on the list will include wines which I know well and believe worthy of your attention. Of these recommendations, they are also the wine tables which I will probably be visiting again this year, seeing what new wines they are presenting. 

There are obviously other wine tables which may interest you, and which I will check out too. Although the Expo website presents a list of all of the Exhibitors, it doesn't present a list of the wines which each exhibitor will offer at the Expo. So, consider my recommendations an excellent starting point, and after checking out those exhibitors, explore the rest of the Expo.  

Croatian Wines

I love Croatian wines, and have twice visited the country, visiting dozens of wineries and tasting hundreds of wines. Their wines are diverse, delicious and interesting, a significant number using indigenous grapes you won't find elsewhere. Croatian Premium Wines will be at the Expo, showcasing a number of excellent Croatian wines. They are the importer of these wines, and their wines are readily available locally, as well as through online sales. So, if you find Croatian wines you enjoy, you will be able to later purchase them. 

Portuguese Wines
As I've often said, Portugal produces some of the best value wines in the world and if you want inexpensive, but delicious, wines then you need to explore Portugal. Portugal also makes many fine, higher end wines as well, including delicious Ports, which are well worth the price. I've been to Portugal twice, visiting numerous wineries, and have enjoyed so many superb Portuguese wines. Portugal has lots of intriguing, indigenous grapes, making their wines unique in a number of ways. Brands of Portugal will be at the Expo once again, showcasing many intriguing Portuguese wines, and overall, I believe they are the best local distributor of Portuguese wines. A number of their wines have ended up on my annual Top Wine lists. I looked forward to tasting the new wines they will showcase this year. 

This year, there's also a new Portuguese company at the Expo, Granvinhos, which represents several different wineries, including Quinta de Ventozelo. On my last trip to Portugal, I stayed at their hotel for a few days, and got to enjoy some of their wines as well. Granvinhos also represents Dalva and their tasty Ports, such as their compelling 20 Year Old Dry White Port. I'm eager to check out which wines they will sample at the Expo.

In addition, MS Walker will be present showcasing the Ports of Van Zeller & Co., a well know and much lauded winery. You definitely should stop by to sample their Ports, although I recommend making them one of your last stops during your time at the Expo. 

Uruguay Wines

Bodega Garzón, located in the small South American country of Uruguay, produces plenty of excellent wines, at various price points. Their wines are made from grapes such as Tannat, Albarino, Cabernet Franc, Marselan, Pinot Noir, and more. Many consumers aren't familiar with wines from Uruguay, and this is a great chance to sample some, especially considering these are delicious and well-made wines. 

New York Wines

The Finger Lake Wine Alliance will be showcasing a number of wines from that region of New York. I've visited this region before and found many excellent wines, so there should be plenty of intriguing and delicious wines presented at the Expo. These wines are also more local than wines from the West Coast, and generally come from much small wineries. And if you enjoy Riesling, the Finger Lakes are well known for producing quality wines from this grape..

Georgian Wines
The country not the state. Once part of the Soviet Union, Georgia might be the historical birthplace of wine production. It now produces some intriguing and delicious wines, including some made in a very traditional manner in qvevri, earthenware vessels. I've enjoyed a number of Georgian wines and continue to seek out new ones too. There will be at least two Georgian exhibitors this year, including Homeland Kodasheni & Demurashvili and Marnaveli.

I hope you find my recommendations helpful in making your plans for the Boston Wine Expo. Expand your palate and seek out wines new to you!

Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu: An Umami Bomb!

A nearly 275 year old Sake brewery. A Toji, Sake brewmaster, who has won numerous gold medals. A compelling Sake, rich in umami, and produced in a very traditional manner. 

The Manatsuru Brewery, located in in the Hokuriku region in northwestern-central Japan, was established in 1751. The brewery is situated in the city of Echizen Ōno, which is sometimes known as "little Kyoto." The city is set within a triangular valley, with high mountains, over 3000 feet high, surrounding the valley. Cold and snowy winters help to make this an excellent location for Sake production. Their water for Sake production comes from the Managawa River, considered one of the best water sources for Sake in Japan.

In 1997, Keisuke Izumi became the owner of the brewery, and in 1998, he became its Toji as well. That is unusual as usually a person is one or the other, owner or Toji, but not both. Keisuke had previously studied fermentation and brewing at the Tokyo University of Agriculture and the National Research Institute of Brewing. The first Sake that Keisuke produced at the brewery, a Ginjo, received the highest score at a Sake competition. And since then, he has gone on to win numerous gold medals for his Sakes. The brewery is very small, with only three employees, and one of those employees now includes Rui Izumi, Keisuke's son. The brewery only produces about 4,000 cases of Sake annually. 

The Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu ($45.99) may be a mouthful to say, but the Sake itself is very naturally produced. As a Junmai, it's a pure rice Sake, made from only four ingredients: rice, water, yeast and koji-kin. And as a Tokubetsu, it's specially brewed in some manner, and one of those reasons is that the rice has been polished down to 60%, which is usually the Ginjo grade. The rice variety is Gohyakumangoku, grown in the brewery's region. The Sake was also produced by the Yamahai method, an older method of production (but riskier process) which does not add commercial lactic acid. In addition, Yamahai Sake is known for producing a more umami-rich Sake. The Sake also uses local yeast. 

In addition, this Sake is a Muroka, meaning it was unfiltered, not undergoing the usual charcoal filtration process of many other Sakes. It is also a Genshu, meaning it was not diluted by water, although most Sake is diluted as such. Despite not being diluted with water, the Sake still only has a 16.5% ABV, and not closer to 20% as many other Genshu Sakes. Plus, this Sake is Gluten Free and Vegan. This is certainly a unique Sake, providing a a more natural taste. 

On the nose, this Sake has intriguing notes of steamed rice and savoriness. And on the palate, it's complex and rich, with prominent umami and a compelling melange of flavors, including touches of mushroom and melon, pepper and banana, as well as a touch of smokiness. With each sip, you seem to find hints of other different flavors, and it's a great Sake to slowly sip, enjoying the evolving tastes. It possesses a lengthy finish and will delight with its fine balance. Pure deliciousness which certainly impressed me. Highly recommended!

This would be an excellent food Sake, especially due to its prominent umami. Pairing this with foods rich in umami would create a killer combo. So, some examples would be mushroom pizza, pasta dishes with tomato sauce and parmesan cheese, and dishes with truffles. 

This Sake is available at Victoria Hill Wine, Spirits & Gourmet in Melrose.  

Rant: Breakfast Fail & Unresponsive Management

During the last several days, I stayed at a hotel at Marlborough, and a buffet breakfast each morning was included. It was a typical buffet with scrambled eggs, bacon or sausage, home fries, French toast sticks, fruit, cereal, oatmeal, etc. On two of those mornings, I was there when the buffet opened, watching as they put the first trays of scrambled eggs onto the table. 

On both of those mornings, the scrambled eggs were far less than hot, and certainly not what I expected from the first tray of eggs to be placed onto the buffet when it just opened. The French toast sticks also weren't really hot either. I was disappointed, but I didn't say anything to the management at the time.

Then, while waiting for an elevator, I was greeted by the general manager who asked about my experiences at the hotel. I was honest, and told him about my negative issue with the scrambled eggs. First, he evidenced disbelief, stating that their buffet was one of the best in the area, well loved by many. He didn't actually offer an apology, and basically ignored my concerns. He ended the conversation by stating that I, and all the guests, would be sent a survey about their hotel experience and hoped I would give them 9 or 10 stars in all of the categories. 

This was a management fail! However, it wasn't unexpected. I've been to this hotel a number of times during the past years, and the breakfast buffet has never been as hot as it should have been. Plus, I've experienced other negative issues, including other problems with their restaurant and elevators. I've spoken to management about these matters, and they too have never been properly addressed. 

I attend a conference at this hotel each year, so generally have to stay there. It's not a place I would stay on my own or recommend to others. They have been engaged in significant renovations recently, but they need to "renovate" their management too. They need to address the concerns of their guests, and not basically ignore them. 

   

2022 Pere Mata Cupada Rosé Cava Reserva Brut Nature: Delicious Spanish Bubbly

During the last couple years, the quality of Cava, a Spanish sparkling wine, has been increasing, due to several different factors from stricter regulations to more organic and sustainable wines. For some Cava producers, they are trying to emulate, in some respects, the smaller Grower Champagne producers. This is all excellent news for those who desire higher quality, more unique, and interesting Cavas. 

One such winery is Mata i Coloma, owned by winemaker Pere Mata, and I'll note that "coloma" means "dove" or "pigeon." Pere once worked for larger producers of Cava, but struck out on his own in 2000, creating a small Cava winery which concentrates on quality. The vineyard, located in Sant Sadurní d’Anoia in the Penedès region, consists of only 5 hectares, organically farmed (and awaiting certification), and planted with the traditional varieties of Xarello, Macabeo, and Parellada. The vines are an average of 30 years old.

In general, his Cavas are Brut Nature, meaning they don't have any dosage and are very dry. His wines also only use free run juice and then are aged for at least 24 months, with some being aged over 48 months. Pere continues to improve the quality of his Cavas, constantly experimenting with various aspects of production, from the aging vessels to time on the lees.  

The 2022 Pere Mata Cupada Rosé Cava Reserva Brut Nature ($21.99) is composed of a blend of 30% Macabeo, 25%, Parellada, 20% Xarello, and 25% Monastrell. The wine was fermented and aged in stainless steel for about 24-30 months. It was disgorged without any dosage and possesses a 12% ABV. It's a pale pink in color with an enticing aroma of red fruits, which makes you desire a taste. On the palate, it's crisp and dry, with clean tastes of red fruit, especially strawberry, with hints of citrus and rose petals. Plenty of tiny bubbles, a lengthy, pleasing finish, and overall, an air of elegance and deliciousness. 

For the quality and taste of this Cava, it's very reasonably priced, and can be enjoyed on its own, although it would pair well with a variety of foods as well. Seafood, chicken, pasta, and more. Pere Mata has produced an excellent Cava, and I hope to taste more of his wines in the future. Locally, you can find this Cava at Victoria Hill Wine, Spirits & Gourmet in Melrose.

Rant: "Open That Bottle" This Saturday

Do you have a special bottle of wine stored away? Have you been saving it for a long time, waiting for the perfect occasion to open it, but that occasion never seems to arise? Will you actually ever open that bottle? Or will it just sit there, residing in storage, waiting for a time that never comes?

Stop waiting! Grab that special bottle and open it this Saturday, February 22. Transform Saturday into that special occasion. 

Saturday is a wine holiday, Open That Bottle Night (OTBN), which was created in 1999 by Wall Street Journal Wine Columnists John Brecher & Dorothy Gaiter. The holiday is always celebrated on the last Saturday in February. The concept behind the holiday is a call to open that special bottle of wine with family and/or friends and share the experience, instead of letting the bottle continue sitting in the cellar. Instead of waiting and waiting for a perfect occasion, you make OTBN that perfect occasion.  

You might even enjoy your wine more on OTBN than on a different special occasion. Special occasions can pose many distractions so that the taste of the wine may take a back seat to other matters. For example, say you opened that special bottle for a graduation celebration, would it actually be properly appreciated? Or would all the issues about graduation, such as future plans for additional education or a job, take precedence so much less attention was given to the wine? There are certainly special occasions where a wine would enhance the matter, and distractions wouldn't play a significant role, but I suspect those are less common than we might imagine.

So, maybe it's best to celebrate OTBN and make a special wine the centerpiece of your celebration. There are no other distractions. You can concentrate on the taste of the wine, how it makes you feel, the  memories it invokes, and more. Share the wine with a small group of family and friends, as wine shared always tastes better than when you drink it on your own. 

OTBN shouldn't be restricted to just wine. If you love spirits, then make it a holiday to open a bottle of whiskey, mezcal, or other spirit, that you've been saving for a special occasion. Or maybe you have a special beer you've been saving. Take the opportunity of OTBN to concentrate on a special bottle, whether it's wine, beer or spirits. Stop waiting for the perfect time to open a bottle, and just make Saturday a perfect day.

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) Prezza, an excellent North End eatery, invites guests to their exclusive 3 B’s Wine Dinner on Wednesday, February 26th, at 6:30 PM. Indulge in some of Italy’s renowned wines: Barolo, Barbaresco and Brunello, and discover which reigns as the true king of Italian wines. The evening features five courses, each paired with premium Italian wines. From rich duck to tender veal, these luxurious dishes are crafted to elevate the flavors of each wine, offering a unique dining experience.

The 3 B’s Wine Dinner 5 courses are listed below:
First: Vitello Tonnato served with 2022 Ceretto Arneis ‘Blange’
Secondi: Polenta cake, Taleggio cheese, caramelized onions with mushroom and herbs, paired with 2020 Ceretto Barbaresco Classico and 2021 Ceretto Barbaresco ‘Bernadot’ cru
Pasta: Lumache duck carbonara, guincale, pecorino Romano, egg and duck, paired with 2019 Ceretto Barolo Classico and 2020 Ceretto Barolo ‘Bussia’ cru
Entree: Roasted Veal loin with potato au gratin and roasted fennel, served with 2019 San Polo Brunello Classico and 2018 San Polo Brunello Riserva
Dessert: Moscato Zabaglione, Berries and amaretti cookies paired with 2023 Ceretto Moscato

Reservations can be made via Resy.

2) This Saturday, February 15, from 1-4pm, come join me at Victoria Hill Wine, Spirits & Gourmet, in Melrose, to celebrate the 6th Month Anniversary of their new ownership. We shall hold a special wine tasting, with 6 wines, including some of the hottest wines we have tasted during the last six months. These will be wines sure to please and which you'll want to share with friends and family. 

Personally, on February 18, will be my own 13th Anniversary of working at the wine shop. And I hope to be working there for many more years to come. Hope to see many of you at the wine tasting on Saturday. 

Rant: Restaurants, Snow & Dining Out

We've had several snow storms in the last several weeks in the Boston area, including 4-7 inches this past Saturday night into Sunday morning. After these snowstorms, some people have chosen to remain inside rather than attempt to travel, canceling their scheduled plans. And this situation leads me to provide some advice I've given before, to remind people who might have forgotten.   

Snowstorms can wreck havoc with a restaurant's bottomline, especially when you consider that January and February can be slow times for many businesses. After the holidays, people often tighten their economic belts and don't dine out as much, trying to pay off any bills incurred during the holidays. Others make resolutions, starting diets and try to eat more at home. Thus, at this time, restaurants need as much business as they can get, and a snowstorm can throw a wrench into those plans.

When a restaurant loses business due to a snowstorm, they lose money and it's not always easy to make up for that loss. Some restaurants may run "blizzard" or "snowstorm" specials, attempting to lure in some customers. Even after a major snow event, some potential customers will prefer to remain home rather that attempt to battling snow covered roads and limited parking. Restaurants will thus continue to lose business for a few days after any major snowstorm. This will put stress on even the best of restaurants, so something needs to be done to help them.

My advice is simple: Dine out more this winter.

Despite the snow, despite the obstacles, people should patronize more restaurants at this time, giving them your support and money. Don't go out if it's dangerous to do so, but don't stay in just because it is only inconvenient. If you can, walk to nearby restaurants. If possible, drive a short distance to other restaurants. Take public transportation if possible. Order takeout or get delivery. In New England, we are used to snow so it shouldn't be as much of a barrier as it might be elsewhere. And during this winter, when there isn't any snow, dine out more, giving your business to these restaurants to help them survive this season.

If you don't give some added support to restaurants at this time, then don't be surprised if your favorite places have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during these snowy months can be devastating. And there is little they can do if people stay away because of the snow. You need to patronize these restaurants now, to assist them in weathering these problems.

Consider all the restaurant workers as well, including the servers who rely on tips. Without sufficient business, they won't be able to earn as much money, causing them to endure financial hardship. You can help them by dining out, and tipping properly. And if you order delivery during these snow events, I'd suggest you tip them extra, to compensate them for the difficult of driving in this weather.

Dine out more this winter. Give restaurants your support during these difficult times. Don't let snow lock you into your house for days on end.

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) Dine Out Boston will take place from February 23-March 15, three weeks of dining specials. And here are some participating restaurants which might interest you.

Abe & Louie’s: A two-course prix fixe menu ($32) for weekday lunch. For starters, choose between a mushroom soup with fresh clams, bacon, potato and thyme, or a Boston bibb salad with goat cheese, tomato, cucumber and vinaigrette. Entrée options include marinated steak tips with garlic aioli and hand-cut fries, or miso baked cod with ginger carrot puree and shishito pepper. 

Atlantic Fish Co.: A weekday lunch menu ($32) with a choice of three appetizers – littleneck clams, shrimp ceviche, or a kale salad – as well as a trio of entrees: a smoked salmon BLT with lemon-dill aioli and dill chips; blue crab pasta with squid ink, toy box tomatoes, saffron and lemon; and miso-glazed haddock with wasabi mashed potatoes and roasted carrots. 

Bistro 5: A three-course dinner menu ($55) with a choice of four appetizers--Calamari, Organic Greens, Beef Carpaccio, or Involtino--and a choice of four entrees--Gnocchi, Tagliatelle Bolognese, Maine Lemon Sole, or Stuffed Chicken. 

Coach Grill: A three-course dinner menu ($65) available Sunday through Friday. To start there is cheddar and broccoli soup, or a bibb salad with candied pecans, cinnamon apples, bleu cheese crumbles and lemon vinaigrette. The entrees are penne alla vodka with prosciutto and English peas in a tomato-cream sauce; marinated steak tips with whipped potatoes, green beans and natural jus; or chicken Milanese with arugula, lemon and shaved parmesan. For desserts, a choice of limoncello raspberry cake with raspberry compote and vanilla ice cream, or banana cream pie with chocolate shavings. 

Select Oyster Bar: They offer six dishes, for both lunch and dinner, and for Lunch you can choose any 2 courses ($36) or any 3 courses ($55), and Dinner is any 3 courses ($55). Courses include Yellow Fin Crudo, Sardine Toast, Beet Salad, Maine Lobster Chowder, Sugar Pumpkin Risotto, and Dijon Crusted Hake. 

A Tavola Wine Dinner: Wines For 2025

It was a packed house last Wednesday night at A Tavola, in Winchester, for a delicious wine dinner event, "Wines you should know of and should be drinking in 2025." Chefs Joe Carli (pictured above on the right side) and David Paige created and prepared a superb multi-course dinner while Ciro Pirone (pictured above on the left) of PSP Global Wines presented the four intriguing wines paired with the various dishes.

A Tavola was one of my Top Four Favorite Restaurants of 2024, and their wine dinners are always a treat. And Ciro, a friendly and humorous person, always presents an excellent selection of Italian wines, that pair well with the cuisine. I went home from the dinner, fully sated and fully pleased with everything I'd consumed. 

The evening began with a cocktail, the Grinta Spritz, which is made with Grinta Amaro, lemon, and Prosecco. Grinta Amaro is a digestif made in the Piedmont region of Italy, produced with a variety of local herbs and roots. The Grinta Spritz possessed a tasty herbal element, with hints of bitterness and citrus notes. A refreshing start to the meal.  

With the cocktail, we snacked upon some thinly sliced Soppressata and 32 month-old aged Parmigiano. I enjoyed the flavorful Soppressata but it was the aged Parmigiano which really stood out to me. The texture, with its crunch, is appealing, along with flavors of hints of spice, dried fruits and strong umami. 

The first wine of the evening was the 2022 Bocale Trebbiano Spoletino, a white wine made from 100% Trebbiano Spoletino, which is a different type of Trebbiano than many have experienced before.  the grape is grown in the region of Umbria, The winery was established in 2002, although the family has roots in the area for over one hundred years. The term "bocale" refers to "a two-liter mug of wine or olive oil," and the name has been used by the family for many years. Their vineyards are sustainably farmed. 

The wine matures on the lees for several months, and sees only stainless steel. It was a fascinating wine, with complex and intriguing flavors, including citrus and stone fruit, with a strong herbal streak and hints of saline. A very unique tasting wine and its flavors seem to evolve over time in the glass. Highly recommended, especially considering it commonly retails for under $20. 

The Trebbiano Lemon was a pleasant pairing with the lemon and parsley Arancini, in a Green Goddess aioli. A nice crispy and light exterior, hiding the more creamy interior, with the acidity of the lemon providing a nice balance. 

The next wine was the 2021 Federico Ferrero Barbera d'Alba, produced by a winery whose roots extend back over 200 years, although the modern winery was established around 2002. A fine Barbera, with a rich body, plenty of red and black fruit flavors, good acidity, low tannins, and a pleasing finish.

The next dish was Hand-Rolled Pici, topped by a San Marzano tomato crema and basil. The Pici, which originated in Tuscany, is like a fatter version of spaghetti. The name "Pici" is said to derive from the term "appiciare," which refers to the technique of forming the long, thicker pasta. The Pici had a nice, thicker taste, with a delightful light tomato crema. It was a heartier dish with the Pici, and a nice pairing with the Barbera. 

My favorite wine of the evening was the 2019 Torrevento Castel del Monte Bolonero, produced by a winery whose history extends back about 100 years. The winery practices sustainable farming practices. This wine is a blend of 80% Nero di Troia and 20% Aglianico, which ages for about 8 months in stainless steel. Nero di Troia is a lesser known grape from Puglia, whose origins may extend back to the ancient Greeks. However, it's said to produce quite delicious wines and is said to be deserving of much more attention.

The wine was silky smooth, with a complex melange of flavors, including ripe plum and black cherries, accented by spice notes and savory herbs. Restrained tannins, excellent acidity, and a lingering, satisfying finish. Pure deliciousness and highly recommended, especially considering it commonly retails for only around $15. 

This wine was also paired with my favorite dish of the evening, Braised Texas Boar Cacciatore and Yukon potatoes. The dish was loaded with meaty pieces of tender boar, with a compelling blend of a variety of spices. I've long been a fan of boar, and it's a popular dish in a number of regions in Italy as well. Hearty and delicious, this was a perfect dish for a chilly evening, and the wine was a nice choice for the pairing. 

The final wine of the evening was the 2011 Il Moro di San Giovanni Supertuscan, a blend of 40% Cabernet France, 40% Cabernet Sauvignon, and 20% Petite Verdot. Their vineyards were planted in 2003. The wine ages in French barriques, both New and Old, for about 10-12 months. The wine is bigger and bolder than the previous reds, but still much more restrained than you might expect. It's a well balanced wine, with a complex blend of flavors, from black and blue fruits to savory spices, to hints of leather and a touch of earthiness. An impressive wine that calls out for a hearty dish. 

And such a hearty dish came, with the Barbera Braised Short Rib & Roman Gnocchi. The amply-sized hunk of extremely tender and flavorful short rib was an excellent pairing to the Supertuscan. you only needed a fork to break up the short rib, and each mouth-watering taste was a pure delight. The Roman Gnocchi was something different for me, as it looks more like polenta, but is made with egg, and thus has a touch of a more custard-like texture. It was delicious and I appreciated this more unique addition to the plate.

Overall, this was another amazing wine dinner from the team at A Tavola. At $110 per person, you received an ample portion of delicious dishes, four excellent wines, and a tasty cocktail. A good value considering the quality and quantity of everything. A Tavola is consistently excellent, which is a major reason why it's one of my Top Favorites. 

Keep an eye on their Calendar for future wine dinners, and I'll note that they may hold a BBQ dinner in March. I attended their last Bourbon & BBQ dinner, and it was a superb experience. Or just stop by A Tavola any time for dinner.

Rant: Wine, Not Just For Fine Dining

When you decide to open a bottle of wine with a meal at home, is it most often when you're having a fine meal such as a Filet Mignon, a Pork Loin or Chicken Marsala? Do you ever have wine with pizza or a burger? How about with fast-food or snacks like a bag of potato chips?  

It seems wine is much less often an accompaniment in the latter two circumstances, yet there's no reason it must be that way. Wine is such a versatile beverage that you can find wines to pair with basically any type of food. And that wine can enhance even the most basic of foods. Plus, it can be such fun to find an excellent and unexpected wine pairing.

For example, over the weekend I drank an Amontillado VORS Sherry (which has an average age of at least 30 years old). At $50-$65, this isn't an inexpensive wine, and you'd expect it to be paired with a more luxurious dinner. However, I paired it with a burger, stuffed with blue cheese, and some blue-cheese flavored potato chips. It ended up being a delicious pairing, the blue cheese and the Sherry working very well together. 

For regular potato chips, Sparkling Wine, such as a nice Cremant, Cava or Champagne,  is often a very good pairing. When's the last time you drank bubbly with chips? If you've never done so, you should try it and I suspect you'll be surprised at the results.  

Wine can pair with everything, and there's no reason to ignore it as your beverage choice even if eating something as simple as a Big Mac or slice of pizza. Pairing wine with fast food or snacks will also help to demystify wine, to make it much less an "elite" drink. Just treat wine like any other drink. Make it a part of any meal. Experiment with it, matching wines with different foods to see which makes the meal even better.

Forget wine snobbery and drink wine with all types of food.

Ristorante Serena: First Impressions

Winchester has recently seen the openings of several new restaurants, from Thai to Ramen. One of the newest spots, which just opened in January, is Ristorante Serena, an Italian restaurant which was previously located in Maplewood Square in Malden. It now occupies the spot of the former Mitho Restaurant. 

Ristorante Serena was originally opened in 2006 by Chef Giovanni Longo, who was born in Crotone, Italy, and came to the U.S. in 1996. Chef Longo had studied cooking in Italy and when he came to the U.S., he worked as an executive chef at Ristorante “Il Faro” in Medford Square. In 2006, he decided to open his own restaurant, which he named after his daughter, Serena. I had dined at the Malden location several times, enjoying my experiences, but I hadn't been there in several years so I was curious about its new location.   

As you step inside the restaurant, there's a small bar, and I'll note they have a full liquor license. 

The main dining area is in the back, and it has an intimate feel. The restaurant is open for both lunch and dinner, and I recently stopped by for lunch. I like the fact they are open for lunch as some of my favorite Italian spots are only open for dinner, and sometimes you just want Italian for lunch. 

The Lunch Menu has plenty of options, including 6 Appetizers ($11-$19), such as Tuna Tartar and Calamari Fritti; 4 Bowls/Salads ($12-$16), such as Insalata Calabrese and Farro Bowl; 2 Soups ($12), such as Pasta e Fagoili; 6 Sandwiches ($14-$19), such as a Burger, Chicken Parmesan, and Meatball; and 11 Entrees ($20-$34), such as Chicken Parmesan, Salmone alla Griglia, and Lasagna. The Dinner menu is expanded, with plenty additional options, especially with Entrees. 

We decided to begin our lunch by splitting one of the Entrees as our appetizer. The Covatelli Al Ragu ($22), consists of "Fresh made covatelli pasta with Bolognese sauce, topped with whipped ricotta cheese." They make some homemade pasta, such as ravioli, tortellini and lasagna, but they also have some dry pasta, like their penne. The covatelli were firm and tender, and the Bolognese sauce was flavorful and hearty, enhanced by the creamy ricotta. Quite delicious and I'd definitely order this dish again. 

The Eggplant Parmigiana ($20) consists of "Eggplant cutlets with Marinara sauce topped with Mozzarella & Parmigiano cheese served with penne." My dining companion loves eggplant and was quite impressed with this amply sized dish. The eggplant was tender and flavorful, enhanced by the marinara sauce. 

I opted for the Chicken Saltimbocca ($24) which is "Stuffed with ham & mozzarella cheese, sautéed in a Sherry wine sauce over linguini pasta." There were two good-sized pieces of chicken, stuffed with plenty of ham and cheese, and the chicken was tender and tasty. I very much enjoyed the wine sauce and the linguine was cooked nicely al dente. 

Service was excellent and, overall, I was very pleased with the restaurant. The food is as good as I remember, and it makes for a great choice for lunch. Prices are reasonable, especially considering the size and quality of the dishes. I'll be returning here and recommend my readers check it out 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) For Valentine’s Day, Friday, February 14th, from 4pm-10pm, Post 1917 is offering a special prix fixe menu for $125 per person with an optional wine pairing for $45 per person (excluding tax and gratuity). Post 1917’s Valentine’s Day prix fixe menu includes:

First Course: Choice of 1
Crab Cakes: Colossal Crab, Cajun Lobster Sauce
Wedge Salad: Bacon, Blue Cheese
Oysters (6): Traditional Sauces
Seafood Tower for 2: Additional $75
Main Course: Choice of 1
Chicken Parmesan: Pan Fried, House Marinara
Halibut: Macadamia Nuts, Frangelico Butter, Fingerling Potatoes
10 oz Brandt Filet Mignon: Strip $12, Ribeye $14, Sauces $6/Lobster Tail $25
Eggplant Parmesan (V): Pan Fried, Whipped Ricotta, House Marinara
Sides: Shareable/Choice of 1
Mashed Potato
Brussel Sprouts
Street Corn
Mac and Cheese: Add Lobster $14
Dessert: Choice of 1
Tiramisu (GF)
"The Cake" Coffee Cake Cheesecake 

You can make a Reservation HERE.

2) For Valentine’s Day, from Friday, February 14th, to Sunday, February 16, Zuma Boston offers an Valentine’s Day Omakase experience at $195 per person, including delicate dishes such as Wagyu Tataki, Prawn and Black Cod Gyoza, Zuma Special Sushi and Sashimi, and Roasted Lobster with Shiso Ponzu Butter, followed by Zuma’s famed deluxe dessert platter to end the romantic night. The ambiance will be enhanced by live music, a DJ, and special touches like red and pink roses given to guests by staff, along with a themed step-and-repeat to capture each romantic moment. 

Valentine’s Weekend at Zuma will also offer guests a special Valentine’s Brunch Buffet on Saturday, 2/15 and Sunday, 2/16, including a lavish display of hot, cold, raw, and sushi offerings. Guests can choose from two special brunch packages: the Classic Brunch for $95 per person (buffet-only) or the Valentine’s Brunch at $125 per person.

To reserve a table, please visit their website here.

3) Panda Fest, a vibrant celebration of Asian culture, cuisine, and community, is making its Boston debut this year! Originating in New York City in 2024, Panda Fest decided to expand and is bringing its exciting and immersive experience to Boston's City Hall Plaza from Friday, May 2nd to Sunday, May 4th, 2025. Prepare for three days of delicious food, captivating performances, and panda-themed fun. Tickets will go live Monday, February 3rd at 10am. 

Panda Fest will feature over 60 Asian food vendors offering more than 200 varieties of Asian street food, alongside 15 merchandise vendors and numerous cultural performances. Attendees will also enjoy panda-themed activities and merchandise, including a giant inflatable panda. As a family-friendly event, children under six can attend for free (with a complimentary headband), while children aged six and up require an adult ticket. Pets are welcome too, provided they meet the event's guidelines.

"There is a surge in the interest and love for Asian food and culture, and we noticed that it’s hard to find a dedicated platform in Boston to celebrate this. That's why Panda Fest was created. It's intended to be an experiential festival where people can taste authentic Asian cuisine and immerse themselves in the rich culture and traditions," says Biubiu Xu, Founder of Panda Fest. "I am thrilled to invite everyone to what will be one of the largest celebrations of Asian food and culture in Boston." 

The festival will run from Friday, May 2, to Sunday, May 4, 2025, at Boston City Hall Plaza. Event hours are as follows:
Friday, May 2nd: 4pm-10pm; Saturday, May 3rd: 10am-10pm; Sunday, May 4th: 10am-8pm 

Tickets must be purchased online in advance. Pricing options include:
Early Bird (ends 2/23/2025): $9
General Admission: $13
VIP: $25

General Admission tickets include single entry, access to all vendors, cultural performances, and panda-themed activities, as well as two free gifts: a customized Panda pin featuring Boston and a headband. VIP tickets include all General Admission perks, plus an additional gift—a Boston-themed panda bag.

The festival has a small bag policy, with security checks at the gate if necessary. Smoking, vaping, and certain items, including skateboards, weapons, and illegal substances, are prohibited. While parking is not available on-site, attendees are encouraged to plan accordingly.

4) Prezza, located in the North End eatery, launches ‘Prezza Aperitivo,’ a weekly initiative with smaller portions to be enjoyed ahead of your entrée. The word ‘Aperitivo’ originates from the Latin phrase ‘aperire’ which means “to open.” This Italian tradition is intended to stimulate your stomach before your entrée - and what better place to take part in Aperitivo than Boston’s Little Italy?

The ‘Prezza Aperitivo’ menu will feature a selection of appetizers including the following:
· 3 Fried Oysters with cherry pepper aioli
· White Anchovy Crostini with cherry tomatoes, Calabrian chili, white wine, butter
· Seasonal Flatbread with mushroom, roasted onion, and fontina
· Tartare Taster which is beef tartare crostini, and tuna tartare cucumber rounds
· Focaccia with whipped ricotta, olive oil, olives and roasted pepers
· Spicy Sopressata with provolone, Castelvetrano olives with calabrian chilis and slivered almonds
· Shrimp ‘Scampi’ Fried Polenta with olive tapenade
· Creamy Parmigiana Polenta with Bolognese sauce

The full menu can be found here. This menu is available Tuesday through Friday, weekly 4-5 PM. 

5) Speed Rack, the first and only all-women+ bartending competition benefiting breast cancer-related causes, is officially headed to Boston for New England Regionals. On Monday, March 31, between 20 and 25 of the region’s most talented bartenders will go head to head in a series of timed challenges at Royale Boston. Rated on accuracy, taste, and presentation by local guest judges, the fastest and most skilled participants move ahead until one winner remains. The winner from each of six regional events will go on to compete at the National Finals on July 20, held annually at The Republic in New Orleans, LA ahead of Tales of the Cocktail.

Founded by spirits industry veterans Lynnette Marrero and Ivy Mix nearly 14 years ago, Speed Rack aims to highlight leading female-identifying bartenders across the globe, with 100% of proceeds going directly to breast cancer education, prevention, and research. The organization has raised over $1.75 million dollars in the fight against breast cancer since inception, with a goal of breaking $2 million during its current season.

Interested bartenders can now sign up to compete through February 17 via this link.