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) There may be no better place in America to celebrate National Oyster Day than the historic Union Oyster House, which officially turns 200 in August. On Wednesday, August 5, America’s oldest continuously operating restaurant will mark the occasion with fresh Massachusetts oysters served raw on the half shell, grilled, fried, or as its legendary Oysters Rockefeller.

Guests can also enjoy oysters in the same historic dining rooms, or pull up a stool at the restaurant’s original oyster bar, where Daniel Webster, John F. Kennedy, Julia Child, President Barack Obama, and countless other notable figures have dined over the past two centuries.

“There’s no better place to celebrate National Oyster Day than Union Oyster House,” said owner Joseph Milano. “Oysters have been at the heart of our story for generations, and we’re honored to continue welcoming guests from Boston and around the world as we prepare to celebrate our 200th anniversary.”

Owner Joseph Milano, who has carried on the restaurant’s legacy since 1970, and Executive Chef Americo Rico DiFronzo, a member of the American Academy of Chefs Culinary Hall of Fame, invite guests to celebrate one of New England’s most beloved culinary traditions.

2) Also for National Oyster Day, on August 5, get ready to shuck, sip, and slurp your way to bivalve bliss because sister restaurants Atlantic Fish Co. and Joe’s Waterfront will be shelling out deals.

Serving fresh catch since 1978, Atlantic Fish Co. will feature $2 oysters from the East and West Coast in their bar area from 3-6pm. Across town, Joe’s Waterfront on Boston Harbor will showcase buck-a-shuck local oysters all day until they’re gone.

3) Salt & Straw ice cream’s Summer Pies flavor series has officially returned, including the addition of a brand new flavor, Peaches and Cream Galette. Co-founder and head ice cream maker Tyler Malek has once again reimagined classic pies as five standout ice cream flavors, churning their flaky crusts, jammy fillings, and custardy centers into a suite of craveable scoops – available now through August 27th. 

Additionally, Salt & Straw is debuting a new frozen treat, the limited-edition Tacolate Milkshake – an indulgent spin-off of their viral Tacolate, the nostalgic and highly sought-after ice cream taco. Available starting this Saturday, August 1st through September 7th, the Tacolate Milkshake blends Cinnamon Snickerdoodle ice cream with a Tacolate and is finished with a chocolate drizzle, whipped cream, wildberry sugar dusting, and half a Tacolate topper.

Flavors in The Summer Pies Series include:
Peaches and Cream Galette – A brand new creation: fresh peach ice cream studded with hunks of a rustic peach galette, and ribboned with peach pie filling
Wild-Foraged Berry Slab Pie – The beloved returning flavor, featuring wild berry pie filling and bits of double-baked pie crust folded into salted vanilla ice cream
Wildflower Honey and Lemon Chess Pie – Cultured frozen yogurt studded with lemon chess pie, sweetened with wildflower honey and finished with a drizzle of housemade lemon curd
Gruyère and Tomato Custard Tart – A savory gruyère cheese and tomato jam tart, diced into bite-sized pieces and tossed into a salt and pepper custard ice cream
Coconut Cherry Pie with Almond Crust (v) – Sour cherry pie filling and shortbread almond crust folded into coconut cream

Rant: Celebrate World Baijiu Day!

This August, there are a number of drink holidays, including: August 7: International Beer Day, August 13: National Prosecco Day, August 16: National Rum Day, August 18: National Pinot Noir Day, and August 30: National Cabernet Sauvignon Day. The basic idea behind such days is to promote a grape, wine, beer, spirit or cocktail, and savvy marketers take the opportunity to highlight and push their products. However, do we really need all of these drink holidays?

For the more popular choices, like Pinot Noir, Cabernet Sauvignon and Prosecco, I don't think we need a special day to showcase these grapes or wine types. Nearly every wine consumer knows about those grapes. So, as they're already popular, we should instead shine a spotlight on grapes that are more worthy of attention, grapes which are less popular or less known. There are plenty of under-appreciated grapes and wine types, such as Assyrtiko, Rkatsiteli, Pošip, Baga, Mavrud, Manzanilla Sherry and many more, which would benefit greatly from their own special day. 

We also don't need a day just to celebrate Beer or Rum, as again, they are already well known to consumers. There are other alcoholic beverages worthy of more attention, who need greater recognition with consumers, from Sake to Shochu. These niche spirits need the publicity, to boost awareness and sales. 

I would much rather see days celebrating the drink underdogs, helping to gain them recognition and new fans. I want people to broaden their palates, and taste something new for them. They need to be enticed to step out of their comfort zone. For example, Sake is still vastly under appreciated in the U.S. so having a day that celebrates and promotes it makes sense. Did you know International Sake Day, which is celebrated each year on October 1, has existed since 1978, nearly 50 years? That makes it far older than nearly all of the other wine and drink holidays.

On Saturday, August 9, we should celebrate the 12th Anniversary of World Baijiu Day, a holiday created by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of this holiday is to raise awareness of Baijiu, to highlight its wonders beyond the borders of China. Even though Baijiu is the most popular spirit in the world, most Americans know little, if anything about it. 

As I've said before, Baijiu seems to be the Durian fruit of the spirits world, both having a reputation for funkiness which turns off some people, while others become fervent fans. It's a fascinating beverage, with much diversity of flavor and taste, and I strongly encourage everyone to seek it out and sample some of its wonders.

When is the last time you saw a drink writer pen an article about Baijiu? It's a rarity, indicating that more attention needs to be paid to this spirit. Not enough people are writing and talking about this unique beverage, despite its intriguing history, production methods, and customs. We need to change this and World Baijiu Day is an important way to help spread the word, and maybe entice more writers to talk about Baijiu, and for more consumers to sample Baijiu in cocktails on its own.

Over the years, I've written sixteen articles about Baijiu, covering a diverse selection of topics, from Baijiu reviews to a the detailed explanation of its production methods. This is a great place to start your education about Baijiu.  

Baijiu: The Durian Fruit Of The Spirits World (Part 1)
Baijiu: Its Unique Production Process (Part 2)
Baijiu: Drinking Etiquette & Some Reviews (Part 3)
Baijiu: Cocktails, Boston & World Baijiu Day (Part 4)
Baijiu: Food Pairings (Part 5)
Vinn Bajiu: Made in Portland
Baijiu: The Essential Guide To Chinese Spirits by Derek Sandhaus
World Baijiu Day: August 9
Taizi Baijiu: A New Zealand Treasure
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 1)
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 2)

Rant: Stop Drink Hate

Sumiao Hunan Kitchen: World Baijiu Day & Dine Out Boston

Luzhou Laojiao: Mainstreaming Baijiu With Cocktails

Baijiu Pop-Ups at Backbar: Learn About This Fascinating Chinese Spirit

A Baijiu Class with Derek Sandhaus

In celebration of World Baijiu Day, there will be events held all over the world, from Beijing to Auckland, Dublin to Stockholm. In the U.S., there will be Baijiu events in Baltimore, Chicago, Dallas, Los Angeles, Minneapolis, New York City, Portland (OR), San Francisco, San Jose, Scottsdale, and Washington, D.C. 

In the Boston area, Sumiao Hunan Kitchen, in Kendall Square, Cambridge, will once again celebrate World Baijiu Day. They will be celebrating with two ways to discover China’s most iconic spirit. First, you can try their seasonal Baijiu cocktail, the Eastern Sun, smoky Baijiu and Mezcal meet juicy passion fruit and lime. Second, you can explore a Baijiu flight highlighting a range of distinctive aromas and flavors. Sumiao states, "Whether you’re a curious first-timer or already a baijiu fan, join us in Kendall Square and experience the world’s most-consumed spirit in a fresh and approachable way." They also have three Baijiu cocktails on their regular menu, including the Fung Wah, Perpetual Motion, and Red Ruby. 

Baijiu is becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. There's a distillery in Connecticut, the Branford Distillery, which produces a Gaoliang Baijiu. The Oversea Distillery, in Maryland, produces two Baijiu bottles, including a Light Aroma Baijiu and an Aged 6 Years Baijiu. Baijiu may be hugely popular in Asia but it needs much greater exposure in the rest of the world, including in the U.S. It's a unique and delicious spirit and well worth seeking out. This is a Drink Day that I wholeheartedly support and hope that everyone else takes this opportunity to acquaint themselves with Baijiu. 

Expand your palate and try something different and more unique. Drink some Baijiu and celebrate World Baijiu 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) In celebration of National Ice Cream Month in July, Maple & Ash, in the Seaport, has teamed up with the iconic Cabot’s Ice Cream (Newton) to give its popular Sundae Service a temporary twist with local flavor. Through August 18, Maple & Ash will swap a scoop of its usual Neapolitan trio in its Sundae Tower for a customized flavor created by Cabot’s just for the occasion: a brown sugar-bourbon icy delight infused with chopped dark chocolate.

Presented on high tea platters, Maple & Ash’s signature Sundae Tower is a nostalgic DIY ice cream sundae inspired by Chef-Owner Danny Grant’s mother, who, during his childhood, was famous for her movie nights paired with sundaes. With a scoop on Cabot’s on top with chocolate and vanilla down below, create a dream dessert with toppings ranging from hot fudge to peanut butter cups, sprinkles, brownie brittle, gummy bears, seasonal fruit, and more.

COST: Sundae Tower: $25.00

2) As thousands flock to the North End for Boston's iconic 116th Fisherman's Feast, Prezza is bringing the celebration to the table with a limited-time seafood menu inspired by one of the city's most cherished Italian traditions. From August 1 through August 16, guests can indulge in six seafood specials available à la carte, making it easy to enjoy a full feast or mix and match favorites while taking in the excitement of the annual celebration.

The ‘Fisherman’s Feast’ menu includes:
· Oysters with Cucumber Mignonette and Cocktail Sauce - $24
· Fried Clams with Lemon Caper Aioli - Market Price
· Scallop Crudo with Cara Cara Orange, Fennel, Citrus Vinaigrette, and Calabrian Chilis - $24
· White Anchovy Crostini with Garlic, Wine, Cherry Tomatoes, and Olive Tapenade - $24
· Octopus Carpaccio with Baby Arugula, Citrus Vinaigrette, Salsa Verde, and Calabrian Chilis - $26
· Grilled Lobster Tail with Creamy Corn Lobster Tart and Onion Rings - Market Price

To complement the seafood specials, Prezza will also feature a limited-time Spritz Menu throughout the celebration, offering refreshing Italian-inspired cocktails perfect for summer sipping. Guests can choose from:
· Aperol Spritz
· Hugo Spritz
· Campari Spritz
· Sarti Rosa Spritz
· Select Spritz
· Limoncello Spritz
· Cucumber Spritz
· Mayan Spritz

To help guests make the most of the festivities, Prezza will also offer extended hours during the Feast's busiest weekend, opening Saturday, August 15 from 1:00 PM – 10:00 PM and Sunday, August 16 from 12:00 PM – 8:00 PM.

3) Salt & Straw is making its long-awaited Boston debut with a menu created just for the city. Opening tomorrow, July 24, in Boston’s Seaport District, the cult-favorite artisan ice cream brand’s new New England scoop shop launches with exclusive Boston-inspired flavors, the return of one of its most beloved limited-edition creations, and a line-up of the signature favorites that have made Salt & Straw an ice cream destination.

Leading the opening is the exclusive Boston Cream Pie flavor, featuring vanilla chiffon cake ice cream with a dark chocolate fudge swirl and vanilla bean custard, a tribute to the city's most iconic dessert. Also available in Boston is the regional Pistachio & Ricotta Cannoli, which celebrates Boston's vibrant Italian American community, made with pistachio ice cream, ricotta ribbons, crisp cannoli shell pieces, and candied nuts. Opening weekend will also mark the return of the beloved Cool Dog, co-founder and head ice cream maker Tyler Malek's playful reimagining of the nostalgic frozen treat. It features rum-spiked Double Fold Vanilla ice cream, silky crème anglaise, and rich dark chocolate fudge tucked inside a vanilla cake bun, finished with coffee whipped cream and rainbow sprinkles. Its return is a celebratory nod to the imaginative, unexpected creations that Salt & Straw is known for.

The opening has been years in the making for co-founders Kim & Tyler Malek, and makes one of Salt & Straw’s most anticipated East Coast debuts, which is located within Commonwealth Pier in the heart of the Seaport. The Boston shop will be open from 11am-11pm each day. 

"Boston has been a city we've admired for its incredible food culture, rich history, and deep sense of community," says CEO and co-founder Kim Malek. "There's an authenticity here that feels incredibly aligned with who we are as a company. We couldn't be more excited to open our shop, build relationships with local makers and organizations, and create a gathering place where people can connect for years to come."

"Boston is a city with so many iconic flavors and traditions, but it also champions innovation," says co-founder Tyler Malek. "That's exactly what inspires us. We love diving into a city's culinary history while discovering the people who are shaping what's next. We can't wait to create flavors and collaborations that celebrate everything that makes Boston so special."

The Boston shop will be a home for Salt & Straw's thoughtfully crafted, classic flavor menu and monthly rotating series—including August’s Summer Pies Series (launching 7/24), an annual celebration of beloved pies turned into scoopable “a la mode” flavors— which showcase artisanal ingredients sourced from longtime purveyor partners, local farms, and housemade components. 

Signature favorites include Chocolate Gooey Brownie, featuring brownie bites that stay perfectly chewy thanks to housemade marshmallow fluff; Sea Salt with Caramel Ribbons, and Strawberry & Coconut Water Sherbet, made with fresh berries and dairy-free ingredients. The scoop shop will also offer viral fan favorites items like The Tacolate (created in partnership with Taco Bell), and The Cake, inspired by the brand’s beloved Birthday Cake & Blackberries flavor.

I have previously visited Salt & Straw in Portland and loved their ice cream and unique flavor combinations, so I'm excited for this new shop in Boston. 

Rant: Sparking A Flame in Wine Consumers

"I'd rather that wine writers tried to deepen people's love of wine,..."
--Reading Between The Wines by Terry Theise

Wine writers can easily provide sterile reviews of wines, with a few descriptors, possibly using flavors that are unfamiliar to many consumers. For example, how many general consumers know what gooseberries taste like? These reviews might also provide their own point score, letter grade or similar ranking. Such a ranking doesn't provide much information about what a consumer will experience with such a wine. If a reader trusts your judgment, after having assessed your reviews over a length of time, then they might select a wine based on your recommendation. 

There may be a better way. 

Employees at a wine store can also offer more sterile advice. They may tell customers how many points a wine scored, or they can recite a cold list of basic wine descriptors. That will certainly lead to some wine sales, but there are probably wines that can't be sold in this manner. 

There may be a better way. 

Something is missing in both of these situations: Passion!

Sterile advice might help to sell a wine, but you don't imbue a passion for wine into those consumers. You're treating wine as a mere commodity, like any other, and making consumers treat it as one as well. You'e not sparking a fire of excitement within consumers, not getting them to fall deeper in love with wine. And that's what's needed, getting more consumers not only to drink specific wines, but to get passionate about it, to embrace its diversity, beauty, and mystery. 

Not all consumers will be amenable to embracing that passion. Trying to assess who is amenable can be an effort, but it pays off in the end. Each consumer you inspire with that passion will likely spread that passion to others. With all the recent talk of decreases in wine consumption, then spreading a passion for wine is even more important. 

Why do you write about wine? Why do you work in a wine store? Is it merely a job? Or do you do it because you have a passion for wine? If you possess that passion, then why don't you try to share your passion with others, rather than just write sterile reviews of try to sell wine without the use of passion?  

I've worked in a wine shop for over fourteen years, and been writing about wine for over 20 years. When I offer a wine recommendation with passion, rather than points, I often see a clear difference in the eyes of the consumer. Their eyes take on the spark of passion that is found within my own. They are no longer buying just a commodity, but they have found an experience, an emotional connection which will last far longer than that bottle of wine. They get excited to buy wine, desirous of tasting different ones.

Think back to your own wine mentors and friends. I bet those who most inspired you were those who shared their passion for wine with you. If all they did was provide you wine scores, I very much doubt they would have become significant inspirations for you. So infuse life into your writing and your words, and let your passion spark a wildfire in others. 

2018 Domaine Pichot Clos St. Mathurin Sparkling Vouvray: Loire Bubbly & Mussels

This past Friday night, I enjoyed a dinner of mussels at home, having purchased them earlier that day at the Ipswich Shellfish Fish Market in Ipswich. They were organic PEI Mussels, which were rope grown, for only $7.49 for a bag. I love mussels, steamed in a flavorful broth, and accompanied by a crusty bread for sopping up the broth. 

Wild mussels have been consumed for thousands of years and farmed mussels extend back at least to the 12th century, when they were cultivated in the waters off the coast of France. The Pilgrims probably feasted on mussels during the first Thanksgiving. Farmed mussels are one of the most sustainable forms of aquaculture. They are easy and quick to grow, better than probably any other bivalve. They are also filter feeders, which eat algae, plankton and other microscopic sea creatures, and help to purify the water. They make the oceans cleaner which is a great benefit. 

Mussels are also a healthy choice, one of the best seafoods you can consume. They are a good source of protein, with the added benefit of being low in calories and saturated fats. In some respects, that makes it a better choice than beef. In addition, mussels are a good source of selenium, vitamin B12, zinc and folate. Most importantly, mussels also possess a significant amount of Omega-3 fatty acids, which is important in reducing the risk of heart disease. A 3 ounce portion of mussels contains about 700 milligrams of Omega-3s, placing it high on the list of seafood with significant amounts of Omega-3 fatty acids. Plus, mussels have a far less risk of mercury and PCBs. In many ways, mussels are an excellent nutritious choice and should be a regular visitor to your dinner plate.

To accompany the mussels, I selected a bottle of bubbly from the Loire region of France, the 2018 Domaine Pichot Clos St. Mathurin Sparkling Vouvray (about $27), which is supposed to be an excellent pairing for seafood, from oysters to crab. I received this bottle as a media sample. 

Although the Domaine Pichot winery was established in 1996, the history of the Pichot family extends back to at least 1739, when they were restaurateurs. They purchased their first vineyards around 1770, so they could supply their restaurant with wine. When Domaine Pichot was founded, the family brought together three family vineyards: Coteau de la Biche, Le Peu de la Moriette, and Le Marigny. The vines are generally about 30 years old, and are planted with only Chenin Blanc. Their vineyards are organic and certified sustainable. 

The Clos St. Mathurin Sparkling Vouvray is produced from grapes, about 35 years old, from a small, 1.5 hectare vineyard within the Le Marigny site. The soil in this vineyard is limestone and flint. The sparkling wine is made in the méthode traditionnelle (like Champagne), with fermentation in 70% in stainless steel and 30% in 400 liter used barrels, followed by two years on fine lees in the bottle. No dosage is used. Only 6,000 bottles are produced each year.

On the nose, the wine was expressive, with notes of white flowers and stone fruit, and in the glass, there were plenty of tiny bubbles. On the palate, it was elegant and crisp, fresh and flavorful, dry and pleasing. It possessed a complex melange of flavors, including peach and green apple, a subtle nuttiness, a touch of toast, and hints of baking spice. The finish was persistent and satisfying, and each sip beckoned you to take another. It paired very well with the mussels, and I could easily see it pairing well with other seafood too. This bubbly over-delivers for its price point, and I heartily recommend it.