Giving Thanks on Thanksgiving

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

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

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

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

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

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

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

Wednesday Sips & Nibbles

I'm back again with a special Wednesday edition (due to the holiday tomorrow) 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 the Christmas holidays:

Situated on the rooftop of The Newbury Boston, Contessa Boston, overlooks the city skyline and brings the flavors of Northern Italy to Boston. On Christmas Day, guests can enjoy family-style dining ($195 per person). To start, the antipasti for the table includes Burrata with Caviar; Carciofi, featuring shaved artichokes, crushed almonds, Parmigiano, and lemon; or the Chianina Beef Carpaccio. For the primi course, guests may choose either Spicy Lobster Rigatoni or Fettuccine Bolognese. The secondi course features either a choice of Prime Rib or Grilled Mediterranean Branzino. To end on a sweet note, enjoy either Nutella Fudge Cake or Panettone. Reservations are available from 12pm-8pm on Christmas Day, so please call (617) 741-3404. 

Matria Boston, the Northern Italian–inspired steakhouse at InterContinental Boston, is celebrating Christmas Eve and Christmas Day with a dedicated holiday menu. In addition to Matria’s full menu, guests can enjoy a selection of Christmas specials, including the Seafood Tower ($120), featuring 18 oysters, 10 jumbo shrimp, and a whole lobster (1.5 lbs.); Cinnamon Clove Rubbed Lamb Rack ($62), with smoked chestnut purée, brown butter, roasted heirloom carrots, and ginger–kumquat marmalade; Seared Venison Tenderloin ($58), with herb-roasted root vegetables, black truffle gratin potatoes, and fig–pear–pomegranate compote; and Lobster and Truffle Gnocchi ($42), featuring homemade gnocchi with fontina cheese, Parmesan, black pepper, and toasted hazelnuts. Reservations are available on Christmas Eve and Christmas Day from 4:30pm-10pm, so please call (617) 217-5151. 

2) For New Year's Eve: 

Situated on the rooftop of The Newbury Boston, Contessa Boston, overlooks the city skyline and brings the flavors of Northern Italy to Boston. On New Year's Eve, guests can enjoy a family-style dining experience ($295 per person). To start, the antipasti for the table includes Burrata & Caviar Bruschetta, Black Truffle Carpaccio, Asparagus & Avocado Salad, or Squash Blossoms. For the primi course, guests may choose either Spicy Lobster Rigatoni or Truffle Ricotta Gnudi. The secondi course features Jumbo Prawns, Dover Sole Piccata, Wagyu Ribeye, or Veal Milanese. To end on a sweet note, guests can enjoy either Mocha Tiramisu or Lemon Chiffon Cake. Reservations are available from 5pm-10:30pm on New Year's Eve., so please call (617) 741-3404. 

Matria Boston, the Northern Italian–inspired steakhouse at InterContinental Boston, is celebrating New Year’s Eve with a dedicated holiday-themed menu. In addition to Matria’s full menu, guests can enjoy the following New Year’s Eve specials: the Seafood Tower ($120), featuring 18 oysters, 10 jumbo shrimp, and a whole lobster (1.5 lbs.); Truffle Chestnut Porcini Bisque ($17), made with parmesan tegula; Cinnamon Clove Rubbed Lamb Rack ($62), served with smoked chestnut purée, brown butter, roasted heirloom carrots, and ginger-kumquat marmalade; and Roasted Truffle Lobster ($59): a whole Maine lobster with Parmigiano, lump crab, white wine tarragon, and shaved truffles. To end the evening on a sweet note, guests can indulge in the Golden White Mountain Chestnut dessert ($15), featuring chestnut confit, hazelnut praline, and Manjari dark chocolate mousse. Reservations for New Year’s Eve are available from 4:30pm-10pm, so please call (617) 217-5151. 

Akashi-Tai Daiginjo Genshu Sake: Only Available at Karma in Winchester

There's a delicious, new Sake in Massachusetts but it's only available at Karma Asian Fusion Cuisine, in Winchester. It's a "Karma Private Label Sake," a Daiginjo Genshu from the Akashi Sake Brewery. It took over a year of development to make this project come to fruition. I recently enjoyed lunch at Karma, and made sure to try some of the exclusive Sake. They have a display of the Sake bottle on their bar (pictured above), and I especially love the Patriot's glasses on either side of the Sake. And the Sake was absolutely delicious! Even my dining companion, who generally dislikes Sake, enjoyed the taste. 

The Akashi Sake Brewery, a family business, was founded in 1856 and is located in the port city of Akashi in the Hyogo Prefecture. This Prefecture is a well-known Sake region, the birthplace of the famed Yamadanishiki rice, considered the "King" of Sake rice. Some of the most famous Sake regions are also located in Hyogo. Their current Toji, master Sake brewer, is Kimio Yonezawa, and their website states, "An innovator at heart, Kimio Yonezawa follows the way of “kakushin” (meaning radical innovation in Japanese), yet does so with absolute respect for the ingredients of the region, only ever making sake in small batches."

Kimio Yonezawa also states, “my goal is to create a sake with real personality.” He continues, “A luxurious, bodied, generous sake, with a lot of depth and great aromatic intensity, which makes you want to savour the tasting. I also wanted a sake that reveals its origins and the calming influences of the sea. I have spent much of my life searching for that magic moment, when the flavour of sake pairs with that of the food, creating a perfect balance.” Finally, he has also said, "To produce sake with character, you need three ingredients: the best local rice from the Hyogo prefecture, an artisanal method and a lot of passion."

A symbol of the brewery is the Tai, which means "sea bream" in Japanese. In the U.S., sea bream is sometimes called "red snapper," though that's incorrect as red snapper is actually a different fish. Sea bream are common in the waters of the coast of Akashi, and they use it as a lucky symbol as their "brewery has survived against the fierce currents of time and change since 1856." An image of the sea bream is depicted on the front label of their Sake bottles.    

The Akashi-Tai Daiginjo Genshu is an iconic Sake, but it hasn't been available for retail in the U.S. since 2019. So, now it's available in the U.S., but only at Karma, available by the glass for $17, or in a 300ml bottle for $55. It's a Honjozo Sake, meaning it's brewed from only 5 ingredients: rice, water, yeast, koji-kin mold, and brewer's alcohol. The brewer's alcohol is used to bring out certain flavors and aromas, and does not make the Sake more alcoholic. It's also made from Yamadanishiki rice, the King of Sake Rice, which has been milled down to only 38%. This Sake is a Daiginjo, the highest quality grade, which requires the rice to be polished down to at least 50%, so this Sake has been polished even more. It's also a Genshu, meaning it hasn't been diluted down by water, but has a 17% ABV, which is actually lower than many other Genshu, which can be around 20% ABV. 

I found this Sake to have an appealing fruity aroma (especially stone fruit), with a touch of floral notes. On the palate, it was absolutely delicious, complex and fruity, with subtle hints of floral elements. It was dry, with a medium-body, and a lengthy finish. It has a taste profile which should appeal to many people, even those new to Sake, or even those who claim they dislike Sake. This Sake could easily be enjoyed on its own, sipping with good friends, but it also would pair well with a variety of foods. It worked very well with the Sushi I had for lunch, but also went well with Crispy Chicken & Shrimp Wontons. The brewery also recommends that it pairs well with "Lamb or duck with a rich sauce, Oysters and other seafood, Marinated salmon and all types of sushi and sashimi." 

I recommend you dine at Karma in Winchester and order some of the Akashi-Tai Daiginjo Genshu Sake. Their Lunch Specials are an excellent and tasty deal, and the Sake would well complement the dishes.

Rant: Boring Customers Lead To Boring Restaurants

Last week, the Michelin Guide announced their results for the Boston+ area, the first year they have done so. Obviously, the list came with controversy, and plenty of people, including myself, felt they omitted some top-notch restaurants. 311 Omakase received the only Michelin Star, while six restaurants received Bib Gourmand designations, which emphasizes high quality food at a reasonable price. It's interesting that four of those six restaurants serve Asian cuisine while the other two serve Italian. Nineteen other restaurants were listed as Michelin Recommendations. 

Rather than address those restaurants which I believe should have received Michelin recognition, or deserved a Star rather than a mere Recommendation, I want to address another issue which has been raised during discussions about the Michelin Guide in Boston. 

Boring Restaurants!   

Some claim that Boston has too many boring restaurants, that innovation doesn't receive sufficient attention. Is that true? And if it's true, what is the reason for those boring restaurants? And if so, how can we change that situation?

First, we can all agree that operating a restaurant is a significant challenge, especially in these economic times, when finding good help is difficulty, the prices of food ingredients are high, rents are out of control, and liquor license prices can also be very high. Most restaurants operate on slim margins, especially the small, independent spots. So, it can be difficult to run a creative and innovative restaurant if you can't attract sufficient customers.  

And creativity and innovation is often resisted by boring customers. Too many people eat only a limited variety of meat and seafoods. Too many people are unwilling to try different cuisines, or different dishes, that are outside their normal intake or comfort level. For example, there are people who refuse to dine at an Italian restaurant unless it has chicken parmigiana on the menu. I've seen Italian restaurants cave into these customers, adding the dish to their menu, so they won't lose the business.   

A hundred years ago or so, Americans were more adventurous with their palates but that has been changing over time. We need to return to that prior time, to be more adventurous in our palates, being open to experience new foods. If we do, then maybe more creative restaurants can flourish rather than struggle.   

Consider that Americans primarily eat three animals: cows, pigs, and chickens. Approximately 10 billion animals are slaughtered in the U.S. annually, and almost 9 billion of them are chickens. Most Americans restrict their consumption to such a limited choice. Instead of chicken, why not expand your palate to include duck, quail, goose, squab, pheasant, and guinea hens? As for other meats, go beyond beef and pork, and try animals such as bison, elk, venison, rabbit, wild boar, lamb, goat, or go even more exotic with items like kangaroo, snake, yak, llama, and more. Did you know that the USDA has stated that Rabbit is the most nutritious meat?  At the very least, you should seek out more heritage and special breeds of cows and pigs, from Wagyu cattle to Mangalitsa pigs. 

As for seafood, most of it consumed by Americans is limited to 10 different types, including Shrimp, Salmon, Tuna, Tilapia, Alaska Pollock, Pangasius, Cod, Crab, Catfish, and Clams. With our proximity to the coast and access to the vast bounty of the sea, our seafood consumption should range much wider. We have so many other options available to us. Why not venture out to consume more mussels, dogfish, sardines, mackerel, fluke, and much more?  

Let's also consider restaurant drink programs. Too many people demand to find California Chardonnay on a restaurant wine list. By catering to this demand, and other similar ones, wine lists can become very boring. Fortunately, there some courageous restaurants, such as A Tavola and Krasi, which have taken a bold stance, restricting their wines to a single country, the country of their chosen cuisine. Would you expect to find a Neapolitan pizza on the menu at a Sushi restaurant? No. Would you expect to find a cheeseburger on the menu of a Spanish tapas restaurant? No. In a similar vein, diners shouldn't expect that a restaurant, concentrating on a specific cuisine, will carry wines from all regions of the world. Diners need to be more adventurous, willing to try different wines from the popular Chardonnay, Cabernet or Sauvignon Blanc. 

Why have Americans become so boring with their food choices? Primarily, it's a psychological issue, and rarely a taste issue. Customers "think" they won't like a meat, seafood, or wine, even though they have not tasted it. They choose to stick with the familiar rather than take a risk. They get into a rut, always ordering the same dish at specific types of restaurants. However, by doing so, they compel some restaurants to conform to their boring tastes, and the industry overall suffers. Restaurants would like to take more chances, but it needs to be financially viable. And with too many boring customers, the risk isn't often worth it.   

Stop being so boring, and let your palate take an adventure. Let more Boston restaurants embrace creativity and innovation! 

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 Thanksgiving, The Vermilion Club, in downtown Boston, is rolling out a three-course prix-fixe menu that elevates the classic holiday meal with Chef John Fraser’s ingredient-obsessed, chophouse-meets-seasonal cuisine. 

The experience begins with freshly baked Hawaiian rolls served with rosemary-pineapple butter. For starters, guests can choose from inventive dishes like French Onion Dumplings (featuring truffle, Gruyère, and shiitake consommé), a crisp Kale & Chrysanthemum Salad with radish and lemon-breadcrumb vinaigrette, or an earthy Pear & Beet Salad with hazelnut dukkah and whipped goat cheese.

On to the mains: the menu offers a choice between a Roasted Heritage Turkey Breast (complete with a confit leg, roasted parsnip, and baby kale), a vegetarian Roasted Honey Nut Squash over farroto with puffed quinoa and Swiss chard, as well as more elevated options like Seared Ora King Salmon (with celery root, winter truffle & maple-mustard glaze) and Glazed Short Rib paired with Anson Mills polenta and Cipollini onions. For a full menu, see HERE.  

Priced at $85 per guest, the three-course menu is available Thanksgiving Day from 12 to 8 p.m. and requires a Reservation HERE.

2) The Nautilus Pier 4's has brought back their holiday lunches, with more dates added through December and into the new year. Guests can enjoy items like the Peking-Inspired Whole Roasted Duck, the Holiday Lunch Burger with foie gras dipping sauce and more. 

Chef Stephen Marcaurelle and his team have created a festive and indulgent holiday lunch menu featuring menu staples as well as indulgent seasonal specials. Wine Director Brittany Tangora has curated a beautiful wine list to pair along with festive cocktails by General Manager Bill Sabine and the Nautilus beverage team.

WHEN: 11:30am- 3:00pm (bar open through dinner); December 4-6, 11-13, 18-20, 27-28 | January 2-3
Reservations open 14 days in advance

3) nine is introducing two weekends of elegant holiday lunches in their Beacon Hill space. The holiday lunch menu features a special Goose for Two – half a goose, seared breast, and sides as well as items from nine’s seasonal à la carte menu. Winter beverages include the Nephele (vodka, basil liqueur, red currant & clove foam) and the Epirus Spritz (hibiscus, blood orange, sparkling orange wine) and the Pick Your Own (zero-proof amaretto, apple cider, and lemon).

WHEN: December 11–14 and 18–21; Seating from 12–2:30pm;

Guests can linger post-lunch, as the bar remains open through dinner service.
Reservations HERE

Rant: During The Holidays, Pair Bubbly With Food

"You don't need to be a sommelier as sparkling wine pairs with everything."
--Marcello Lunelli

During the holiday season, many people will purchase Champagne or other types of Sparkling Wine, such as Prosecco, Cava, Franciacorta, Crémant, and Pet-Nat. However, when will you drink that bubbly? For most people, it'll merely be for an apertif or for a celebratory toast. Yes, it's excellent on these occasions but it can be so much more! 

Many people don't realize that Sparkling Wine also pairs very well with a wide variety of foods, and can be consumed throughout the course of a meal, from appetizer to dessert. When's the last time you enjoyed Sparkling Wine throughout your dinner? I suspect many people do not commonly enjoy it with their food. At best, it's most common to have Mimosas, bubbly and orange juice, for breakfast or brunch, but the bubbly isn't enjoyed on its own. 

Even restaurant sommeliers rarely recommend drinking Sparkling Wine with your dinner. And that's a mistake. Sure, there are plenty of wines that pair well with food, but why omit Sparkling Wine from the discussion? I can't recall the last dinner I attended where a sommelier ever recommended a Sparkling Wine with my appetizers or entree.

Wine lovers need to get over their misconception that Sparkling Wine is mainly an aperitif or celebratory wine. They need to take the chance and drink it with whatever they choose to eat, from seafood to steak, pasta to Chinese food. It's a versatile wine when it comes to food pairings, and it can be so delicious. 

When I previously visited the Champagne region, I experienced Champagne paired with nearly all of my food courses, for both lunch and dinner. I found Champagne to pair well with so many different dishes and you really can't go wrong selecting it for your meal. No matter what the cuisine, Champagne would be a fine accompaniment and it doesn't have to be paired only with high-end cuisine. Why not enjoy Champagne with pizza? Or tacos? Or just a bag of salty potato chips?

Champagne and other Sparkling Wines are produced in a variety of styles, in different sweetness levels, and its diversity assists in making it friendly with a variety of cuisines. Rosé bubbly is one of my favorite styles, and I've found it great with many different foods. I urge you to experiment with food pairings. Grab a bottle of Sparkling Wine and drink it with whatever you're eating. You'll be surprised at how good it tastes with your food. And if you have guests, they'll think you're a wine genius for pairing bubbly with all the dishes.

Mirena Bagur: New Executive Director of the Global Artisan Vintners Alliance

Back in March, I reported on the formation of The Global Artisan Vintners Alliance (AVA), which 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 Global Artisan Vintners Alliance (AVA) has now announced that it has appointed Mirena Bagur, pictured above, as the Executive Director. “Proud of what we’ve accomplished so far and recognizing the need for the Alliance to enter a new phase, I am pleased to name Mirena Bagur as the Executive Director. After working with Mirena for a year, I am confident she will leverage her international experience, gravitas and passion, as well as knowledge of the wine industry, to lead the organization in expanding its footprint and strengthening relationships among members, ” said David Haubert, Alameda County, District 1 Supervisor, who played a pivotal role in the establishment of the Global AVA, and serves as its President. Haubert added, “Mirena will also focus on enhancing collaboration with value-added education among the partner wine regions.” 

Mirena’s career includes working in the high-tech industry where she led global campaigns for many brands in a large global agency, including a focus on healthcare when she taught an entrepreneurship course at Harvard/MIT. She has been an active member of many entrepreneurial and business mentoring associations, and has cofounded Croatian Premium Wine Imports, Inc. In that role, she collaborates with numerous Croatian government agencies, business and wine associations, and leverages her business experience to uplift the education about Croatian indigenous wines as a tool for promoting the Croatian economy and tourism in the US. She is also involved in various cultural organizations. Mirena holds a masters of economy degree, focused on international trade from the University of Zagreb, Croatia. 

“It’s already been inspirational to work with the founding members of the Global AVA and I’m fortunate to have the opportunity to work with the Supervisor’s team in Livermore and all the regions as we figure out how to meaningfully collaborate moving forward,” said Mirena Bagur. “So far, we’ve had a year to familiarize and discuss similar topics to address, and I look forward to leading the Global AVA into our next phase when our work will become better known to potential new regions. We will also create additional forums for knowledge sharing and collaboration. I’d like to extend my gratitude to the existing alliance members for their excitement and collaboration to date and am happy to announce we will have the in-person opportunity to exchange ideas at the next annual Summit, which will take place in Hungary in late March 2026.” 

I've known Mirena for a number of years, and have traveled with her twice to Croatia. She's an excellent choice as Executive Director, and I can attest to her deep passion for wine and her great grasp of organizational details. When the Global Artisan Vintners Alliance was initially formed, I could see her dedication to the goals of this new group, and believe will work hard and do her best to promote the objectives of this organization. Congratulations to Mirena!

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 Thanksgiving Eve (11:30am-2pm + 4:30pm-9pm) and Thanksgiving Day (12pm-7pm), The Wellington, in Belmont, will be open for lunch & dinner for dine in and take out serving its a la carte lunch and dinner menus with an additional individual Free Range Heritage Turkey Dinner Platter available on Thanksgiving Day. 

The Free Range Turkey Dinner Platter will be portioned for one person at $49, will be available for dine in or take out on Thanksgiving Day, and will feature carved turkey, classic stuffing, potato puree, home-style gravy, candied butternut squash, green bean almondine, and cranberry sauce. 

Order Deadline/Pick Up Info: Pre-orders for Turkey Platters can be placed online via Toast or by calling (617) 932-1750 up to 2 days in advance (by Tuesday, November 25th at 9pm). Turkey Platter pickups will be available on Thanksgiving Day only between 12pm-6:45pm.

2) il Casale Lexington will be open on Thanksgiving Eve from 4:30pm to 9:00pm serving its a la carte dinner menu, but closed on Thanksgiving Day. 

For any easy pre- or post-Thanksgiving entertaining needs, il Casale will be offering its catering menu and Family Feast take out menu. For $85 serving 4-5 people, il Casale’s Family Feast consists of choice of tray of pasta (Fusilli Pasta with Ragu Bolognese, Tufoli Pasta with Tomato Sugo & Meatballs, or Fusilli Pasta with Chicken Marsala & Mushrooms), mixed greens salad with house vinaigrette, and il Casale’s signature pugliese potato bread. 

Order/Pick Up Info: Catering orders can be placed online via Toast with 2 days notice (Tuesday, November 25th). Family Feast orders can be placed online via Toast as late as the same day. Pick up times vary based on the customer, but the latest pick up time will be Thanksgiving Eve from 4:30-9:00pm.

The Boston Wine Expo Returns in 2026

The Boston Wine Expo is returning in 2026, back at the Park Plaza Hotel, on Saturday, March 7 and Sunday, March 8. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well. The new Expo is organized by Raffaele Scalzi, the Boston Wine Expo Show Director and Founder of Scalzi Hospitality Corporation.  

There will be two Grand Tastings on both Saturday and Sunday from 1:30 – 3:30 p.m. and 4:30 – 6:30 p.m. At each Grand Tasting, you will be able to taste many different wines, to expand your palate and experience wines that are new to you. Please note that tickets to one Grand Tasting do not allow you access to any of the other Grand Tasting events. Tickets are now available HERE. The Saturday 1:30-3:30 session costs $89, while the other three sessions cost $93.08. I'll note this is a slight decrease from last year's price of $95 per session.

They are planning to have 12 different Tasting Classes, but none of them have been listed yet. Last year,  each class lasted 90 minutes, and tickets cost $75 per person. I'm sure that the schedule of Tasting Classes will likely be added in the near future. So, just keep an eye on their website to learn what new Tasting Classes get added.  

A list of the participating wineries and distributors has also not yet been released. When that information becomes available, I will post an article with my own recommendations for the wine and spirit booths that Expo attendees should visit. 

I've attended the prior Boston Wine Expos, and overall, I've been very pleased to see its return. It's a smaller, and more intimate event than what the Expo used to be when it was at the Seaport Hotel & World Trade Center. I have tasted numerous excellent wines at these events during the last two years. I would like to see more diversity in the wines they showcase, but we shall see what this years bring. In the near future, I'll also post my advice and suggestions for making the most of your Boston Wine Expo experience.  

For additional information, sponsorship + exhibitor opportunities, and to purchase tickets, please visit Boston Wine Expo. 

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

As the holidays approach, nearly all of you are planning to attend festive holiday parties with family and friends. I want to give you an important piece of advice.

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, 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 don't 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 8,000 people were arrested for drunk driving in Massachusetts in 2024, and about 75% of those arrested were men. That's 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, 12,429 people (including over 280 children) in the U.S. were killed in drunk driving accidents in 2023. In 2021 and 2022, each year had seen over 13,000 fatalities, so the numbers have decreased a small amount, but that's obviously still far too many deaths. It needs to change and change now. 

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!

I should also add that this applies to driving while under the influence of any drug, from marijuana to cocaine. Drugs also negatively alter your driving abilities, and legally you can be charged with operating under the influence of those drugs, and not just alcohol. 

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

Rant: Restaurant Expectations Failed

Over the weekend, friends invited us to dinner, to celebrate our 30th Anniversary. We dined at a local high-end steak house, a restaurant that none of us had previously dined at. I've read some positive reviews of the restaurant, but was aware of a few complaints as well. I've been to many other high-end steakhouses, so I had big expectations for this restaurant, especially considering its high menu prices. However, would it compete on the same level as these other steakhouses? 

Overall, I wasn't impressed with the restaurant, and it didn't live up to my expectations. Personally, I don't plan on returning there again. There are plenty of much better options if I want to visit a high-end steakhouse. 

First, their customer service started off very well, when our friends were able to change our original reservation, moving it up a week, fitting us in on a Saturday night. That seemed like a good sign, and even raised my expectations ever higher. When we arrived, the restaurant was quite busy but we were able to sit immediately. I liked the look of the restaurant as well.

Second, as the restaurant was packed, it was noisy, making conversation difficult even just across the table. If it's tough to speak to my dining companions, there's a problem. Unfortunately, this seems to be a common issue at too many restaurants. Why should that be so? It doesn't seem that it would benefit a restaurant to be so noisy.

Third, there were a number of issues with the food. In general, they were small issues, but they weren't the type of issues I expect from a high-end restaurant. Their dishes should be close to impeccable, to justify the quality and high prices of the restaurant. For example, one of the salads included an inedible lettuce stem, the part of the lettuce you normally discard. Why would anyone include it on a dish? It didn't add anything of value to the salad.

In addition, my Arancini didn't possess the crispy exterior they should possess. It tasted fine in other respects, but I expected that a high-end restaurant would have ensured the crispiness of the arancini. My lobster tail was a bit overcooked, and thus a little tough. Overall, the dishes were generally tasty, but they didn't reach the quality I expect from a high-end restaurant. 

Fourth, there were service issues, with the main problem being that our table ordered a second bottle of wine but our server never brought it. There were a few other smaller issues as well, and the server didn't appear to be new. However, I also noted that at two nearby tables there were dishes/glasses that were dropped or fell to the floor, and our server was nearby at both incidents. 

In addition, although the restaurant was well aware we were celebrating our 30th wedding anniversary, the restaurant did nothing to commemorate that occasion. They certainly were not obligated to do so, but high-end restaurants commonly do so. It gives people an additional reason to consider such restaurants for special occasions.   

This restaurant isn't new, and has garnered some very positive reviews in the media, but my experience didn't live up to my expectations. With all of the other high-end steakhouses in the area, I have no incentive to return to this restaurant. Could it have been simply a bad day? Maybe, but I'm not going to spend all that money to find out. They had a single opportunity to impress me and failed to do so. 

What are your expectations for a high-end restaurant?  

By the way, I'm not going to identify the name of the restaurant. It's not necessary for the basic point of this rant, and before naming it, I would need to speak to the restaurant, to discuss their response to my complaints.