tag:blogger.com,1999:blog-24056335134028832042024-03-18T11:14:43.210-04:00The Passionate FoodieFor Over 15 Years, and over 5000 articles, I've Been Sharing My Passion for Food, Wine, Saké & Spirits. Come Join Me & Satisfy Your Hunger & Thirst.Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.comBlogger5378125tag:blogger.com,1999:blog-2405633513402883204.post-29924400572750247072024-03-18T03:00:00.003-04:002024-03-18T03:00:00.165-04:00Rant: How To Boost The Popularity of Sake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-PXlPr5a-UnsI060QyiJqphK27Xl1pDy1UN3QDFKokdmkU-U7Iqx3kzaarRz5t0K0_3Vl0xLqbybKtII5xUZKNcZKq6Q41t4re0uBqHQrDxIK4PjfRd1v1ReBK6hpdY3Ya3nl376w_I/s2048/DB84ECF8-2B18-453C-B40E-21C2CFB4D3BC_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-PXlPr5a-UnsI060QyiJqphK27Xl1pDy1UN3QDFKokdmkU-U7Iqx3kzaarRz5t0K0_3Vl0xLqbybKtII5xUZKNcZKq6Q41t4re0uBqHQrDxIK4PjfRd1v1ReBK6hpdY3Ya3nl376w_I/w300-h400/DB84ECF8-2B18-453C-B40E-21C2CFB4D3BC_1_201_a.jpeg" width="300" /></a></div><div>How do we make <b>Sake</b>, that wondrous Japanese alcoholic beverage fermented from rice, more popular in the U.S.? It remains a niche beverage that hasn't yet made a major breakthrough with American consumers. We may now consume more Sake than ever in our history, but it's still such a tiny amount when compared to beer, wine and whiskey. How do we make Sake more mainstream?</div><div><br /></div>I've been deeply involved in research on the presence and perception of Sake in the U.S. since the 1800s. As I perused through various newspaper archives, visiting hundreds and hundreds of articles, I started thinking about this issue once again. One statistic that stuck out to me was that for many years, approximately 80% of Sake was consumed in the U.S. at Japanese restaurants. I suspect that figure hasn't changed too much in the present day. <div><br /></div><div>
There are plenty of valuable suggestions on how Sake can be made popular, from increased education to making Sake labels more approachable, however most of those will only make incremental progress to the objective of mainstreaming Sake. Slow but steady progress. Is there any suggestion which might have a greater and quicker impact? <div><br /></div><div>I believe the greatest impact, the best way to make Sake more mainstream, is by getting more non-Asian restaurants to place Sake on their menus. Currently, Sake is mostly found at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to katsu. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine, ensuring it remains more of a niche beverage. </div><div><br /></div><div>We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. I want to see Sake served with burgers and pizza. I want to see a sommelier at an Italian bistro recommending Sake with a pasta dish. I want to see seafood restaurants recommending Sake with oysters, fried clams or a lobster roll. </div><div><br />
Sake can and should be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It's an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage. In some cases, it's even a better food pairing than wine.
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I've previously written about how well Sake pairs with food, in articles such as <b><a href="We need more non-Asian restaurants to place Sake on their menus. They need to understand that Sake can pair well with any cuisine, and it may even pair better than wine with different foods. Sake is still a niche beverage and to help it become more mainstream, it needs to be available at more non-Asian restaurants. Most consumers think Sake is only for Asian food, but that misconception needs to change and restaurants can help destroy this myth by adding Sake to their menus. " target="_blank">The Science Of Sake & Food Pairings</a></b>, <b><a href="http://passionatefoodie.blogspot.com/2013/02/pairing-cheese-sake.html" target="_blank">Pairing Cheese & Sake</a></b>, <b><a href="http://jacquelinechurch.com/slurping-oysters-sipping-sake-by-richard-auffrey/" target="_blank">Slurping Oysters & Sipping Sake</a></b>, <b><a href="http://passionatefoodie.blogspot.com/2013/09/sake-seafood-lobster-anywhere.html" target="_blank">Sake, Seafood & Lobster</a></b>, and <b><a href="http://passionatefoodie.blogspot.com/2010/11/thanksgiving-wines-consider-sherry-or.html" target="_blank">Sake For Thanksgiving</a></b>. I've presided at Sake dinners at local restaurants, pairing it with Italian and French cuisine.</div><div><br /></div><div>Unfortunately last year, the <b><a href="https://tastingcounter.com" target="_blank">Tasting Counter</a></b>, in <b>Somerville,</b> closed and it was the only non-Asian restaurant in the Boston area to offer a significant Sake program. With their multi-course dinners, you once could have opted for the Sake pairing, and receive ten different Sakes with their fantastic and creative cuisine. They did a great job in showcasing the versatility and potential of Sake with all types of dishes. Why can't other local restaurants follow their example and institute their own Sake programs?<br /><br />We need Sake to be seen as a commonplace choice wherever you dine. As long as Sake is seen as only an accompaniment for Asian cuisine, then it will never become mainstream, remaining forever a niche beverage.
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These changes will involve some work for restaurants. It will require more education about Sake on the behalf of restaurants and sommeliers, who should be excited to learn about this compelling beverage. They need to learn how Sake will pair well with their cuisine. They need to learn how to persuade diners to take a chance on a Sake pairings. None of this is difficult, and mainly involves an investment of time and a willingness to experiment<div><br /></div><div>Those pioneering restaurants willing to take a chance on Sake would be in a unique position, with a new selling point for consumers, standing out from other restaurants. They could lead a path to a future where Sake becomes more popular and mainstream. So what are you waiting for?
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Kanpai!
<br /> </div></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-77747749797905149912024-03-15T09:18:00.003-04:002024-03-15T09:18:22.806-04:00Travel to Portugal In October: Check Out The Webinar For More Info <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyT3TGpOdvsBe_xpD_nWUXfqmu_ahEeUJdQamh4MmWRvDMYdixx_Pvj7a56gQHRa6AJ9TIAa3pqZDfHrINyvPdZdhOuPREmd_oM4wo4Zee5rz1Zyb-llC41rGwe9HKj8zp_ogwCHThZagWhmvFSrebaONGAPLS0Pjud8YYn0z0rxXjJ0whr6F5jM1oKA/s4032/IMG_8483.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyT3TGpOdvsBe_xpD_nWUXfqmu_ahEeUJdQamh4MmWRvDMYdixx_Pvj7a56gQHRa6AJ9TIAa3pqZDfHrINyvPdZdhOuPREmd_oM4wo4Zee5rz1Zyb-llC41rGwe9HKj8zp_ogwCHThZagWhmvFSrebaONGAPLS0Pjud8YYn0z0rxXjJ0whr6F5jM1oKA/w400-h300/IMG_8483.jpeg" width="400" /></a></div>
Would you like to <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">vacation in Portugal</a></b> this October, exploring the wine and food of this compelling country? I'm collaborating, as a wine tour guide, with <b><a href="https://www.sagresvacations.com" target="_blank">Sagres Vacations</a></b>, a local company which specializes in exciting vacations to Portugal and Spain. We've created an interesting <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">itinerary</a></b> that will explore the wine and food of northern Portugal. I'm hoping some of my friends and readers will decide to join me on this upcoming trip.
<br /><br />As you're aware, I've long been an ardent lover and promoter of the wines of Portugal, including Port Wine. I’ve written over <b><a href="https://passionatefoodie.blogspot.com/2012/10/all-about-portuguese-wines.html" target="_blank">100 articles</a></b> about Portugal, including its wines, spirits, cuisine, history, culture and more. Over 60 Portuguese wines have ended up on my annual <b>Top Ten Wine</b> lists, including 6 in my recent <b><a href="https://passionatefoodie.blogspot.com/2023/12/top-twenty-wines-of-2023.html" target="_blank">Top 20 Wines of 2023</a></b>. In addition, I’m a <b>Certified Wine Location Specialist</b>, a collaboration of the <b><a href="https://www.origins.wine" target="_blank">Center for Wine Origins</a></b> and the <b><a href="https://www.ivdp.pt" target="_blank">Instituto dos Vinhos do Douro e Do Porto</a>,</b> which includes Port wine and the Douro region. I've also been inducted as a <b><a href="https://passionatefoodie.blogspot.com/2014/11/a-knight-of-brotherhood-of-port-wine.html" target="_blank">Cavaleiro</a></b> in the <b><a href="https://confrariadovinhodoporto.com" target="_blank">Confraria do Vinho do Porto</a></b>, a <b>Knight in the Brotherhood of Port Wine</b>, an honor bestowed upon me for my ardent promotion and support of Port wine. <br /><br />Our tour, <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">Wine Vibes in Portugal</a></b>, will take place from October 8-17, 2024 and includes luxury accommodations for eight nights. We'll visit the <b>Vinho Verde, Douro</b> and <b>Dão</b> wine regions, as well as the cities of <b>Porto</b> and <b>Vila Nova de Gaia</b>. Some of the wineries we'll visit include <b>Quinta da Lixa, Quinta do Vallado, Quinta da Pacheca, Kopke, Caminho Cruzados</b>, and <b>Quinta dos Roques</b>. This list includes three wineries whose wines have ended up on my annual Top Ten wine lists. There will also be a walking tour of Porto, seeing many of its historic and interesting sites. Numerous meals are included, including lunch at <b><a href="https://passionatefoodie.blogspot.com/2023/11/doc-compelling-douro-restaurant.html" target="_blank">DOC</a></b>, a superb restaurant in the Douro. Check out the full <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">itinerary</a></b> for all of the details, including the cost and how to register for the trip.<div><br /></div><div>This small trip will consist of just 15 people, and the only prerequisite is that you should enjoy wine. You don't have to possess any specific level of wine knowledge, but be willing to learn about the wines of Portugal. So eager beginners are just as welcome as those who already know Portuguese wines well. </div><div><br /></div><div>Got questions about this vacation trip? Check out our <b><a href="https://us06web.zoom.us/webinar/register/WN_PnRdw6hCSVyaAT7QzlVXng" target="_blank">Webinar</a></b>, which will be held on Wednesday, March 20, at 7pm EST. This Webinar will last only about half an hour, and is your opportunity to learn more about the itinerary and ask any questions you might have. Pre-register for the Webinar <b><a href="https://us06web.zoom.us/webinar/register/WN_PnRdw6hCSVyaAT7QzlVXng" target="_blank">HERE</a></b>. And if you have specific questions, please let me know before the Webinar so I can assure we get you the answers you seek. <br /><div><br /></div><div>And as I've said multiple times before: "<i>I have heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others feel the urge of that clarion call too. To that end, I have become an ardent advocate for Portuguese wines, to share all the excellence I have found in their wines</i>." I hope you can hear that clarion call as well, and will join me in <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">Portugal in October</a></b>. </div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-43620375989796773342024-03-14T09:44:00.000-04:002024-03-14T09:44:30.216-04:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> 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.<br />
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1) <a href="http://www.kanesdonuts.com" target="_blank">Kane’s Donuts</a></b> is pleased to announce a limited-edition donut with <b><a href="http://www.castleislandbeer.com" target="_blank">Castle Island</a></b> in celebration of <b>St. Patrick’s Day</b> and in honor of Boston’s St. Patrick's Day parade. The <b>Castle Island Parade Beer Donut</b> will be available in stores beginning Thursday, March 14th through Sunday, March 17th at all Kane’s Donuts locations.
<br /><br />A collaboration with the Norwood and South Boston brewery, the Castle Island Parade Beer Donut is a light, airy yeast dough topped with a glaze made with reduced Castle Island Parade Beer and then infused in Kane's Signature Honey Glaze topped with St Patty’s Day sprinkles. Castle Island's Blonde Ale Parade Beer is a light, refreshing blonde ale. <br /><br />
Kane’s will also have a selection of new flavors for the entire month of March. Customers can enjoy a Lemon Chiffon Bar, Pistachio Donut, Marble Donut, Gluten-free Peppermint Patty Donut, and Vegan Old Fashioned Glazed Donut all month long.
<br /><br /><br /><br /><br /><br />Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-37168415234337721582024-03-11T10:11:00.003-04:002024-03-11T10:11:47.223-04:00A Tavola: Bourbon & BBQ Dinner <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBWXAdaQLI-AwBnicSyCNWwde8iA2fpImyZ-F3sYr7spCh5Km1-6wjVt3R3GlMe3Xn15osQ0GqMKjikVKQcK9jxxhpFPeJY94fKVDw_tjFkqC2T_VSaj5Bo7_iZG7hWD-hl8sVUanEcSDXuZFlFKw_PJe6vgLF7zxFftoleAiDnIswwUoBLOM9Kd5-u8/s4032/IMG_0310.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBWXAdaQLI-AwBnicSyCNWwde8iA2fpImyZ-F3sYr7spCh5Km1-6wjVt3R3GlMe3Xn15osQ0GqMKjikVKQcK9jxxhpFPeJY94fKVDw_tjFkqC2T_VSaj5Bo7_iZG7hWD-hl8sVUanEcSDXuZFlFKw_PJe6vgLF7zxFftoleAiDnIswwUoBLOM9Kd5-u8/w400-h300/IMG_0310.jpeg" width="400" /></a></div>A BBQ dinner at an Italian restaurant? At first, that might sound like a strange idea, however, when you give it more consideration, when you realize that a talented chef can be skilled in a variety of different cuisines, then the idea becomes intriguing. It becomes a fascinating insight into the culinary skills of a chef, and can end up as a fun and tasty dinner. <div><br /></div><div>Recently, at <b><a href="https://www.atavolawinchester.com" target="_blank">A Tavola</a></b> in <b>Winchester</b>, <b>Chef Joe Carli</b> and <b>Sous Chef David Paige </b>executed an impressive and delicious five-course BBQ dinner, accompanied by whiskey and cocktail pairings. This dinner was first advertised in December 2023, and it sold out a short time later, even though the menu had not yet been listed. It's obvious that plenty of people had faith that this would be an excellent event, and were willing to try something different from the restaurant's usual Italian fare. </div><div><br /></div><div>Both <b>Chef Joe Carli</b> and <b>Sous Chef David Paige</b> have long had an interest in BBQ, and have even considered the idea of opening a BBQ restaurant one day. At a previous wine dinner, they had prepared a pulled pork dish for one of the courses, and it was compelling, so I had some prior evidence of their BBQ skills. <br /><div><br /></div><div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGlNJTZLR25fVnk0YPrMCVnN9L34WJdHsTdMJywf-QaLT68YLFQ6bNqXe-CLTDzC18KJ5DHA5V35Qu7KXN224yb7QqhrQXT-QmxcQ2Uj9NAs5aZHTmWeLGJhCDzdula0vfriVJ-cTp97gj4cFIr1NPh9hgnoAVNbaU-a7VqYTpqI7IfSmCY7a8IWQHyc/s4032/IMG_0326.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGlNJTZLR25fVnk0YPrMCVnN9L34WJdHsTdMJywf-QaLT68YLFQ6bNqXe-CLTDzC18KJ5DHA5V35Qu7KXN224yb7QqhrQXT-QmxcQ2Uj9NAs5aZHTmWeLGJhCDzdula0vfriVJ-cTp97gj4cFIr1NPh9hgnoAVNbaU-a7VqYTpqI7IfSmCY7a8IWQHyc/w400-h300/IMG_0326.jpeg" width="400" /></a></div>The first course included <b>Bacon-Wrapped Stuffed Jalapeños,</b> with a biscuit & honey butter. With a crispy bacon coating, the jalapeños were stuffed with a seasoned mix of cream cheese and meat, and offered a slightly spicy bite as well. The biscuit was excellent, fluffy and moist, buttery and tasty, enhanced by the slightly sweet honey butter. A fine way to begin this BBQ dinner.</div><div><div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikeQT452VJz0dIB9JQD99slgnSpTcZAbJK4d57jp5_wh9iKbbHqQtsSQRW1NR0RfCOpKcTvPb7u6xafbni_o9zSGhugS4GvFVIkzSkAIO9TNtea_UGLobzQofxonPwYq05VR_BvUM8c59E0iRCXpxL4D6-D-yNlHrpZkoj-rATDLLkaswmVk2pPrx8wU/s4032/IMG_0323.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikeQT452VJz0dIB9JQD99slgnSpTcZAbJK4d57jp5_wh9iKbbHqQtsSQRW1NR0RfCOpKcTvPb7u6xafbni_o9zSGhugS4GvFVIkzSkAIO9TNtea_UGLobzQofxonPwYq05VR_BvUM8c59E0iRCXpxL4D6-D-yNlHrpZkoj-rATDLLkaswmVk2pPrx8wU/w300-h400/IMG_0323.jpeg" width="300" /></a></div></div></div>
This course was accompanied by a small glass of <b>Old Elk Straight Wheat Bourbon</b>. <b>Philip Mancini</b>, of <b>MS Walker,</b> presented all of the whiskies during the dinner. This bourbon, made in Colorado, has a mashbill of 51% corn, 45% wheat and 4% malted barley. It had a soft taste, with a light heat, and notes of caramel, vanilla, salted nuts, and a mild grassiness. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCql4nKbirW_mi20Z5WfzcsHGVjGEfHziGFggMwifSMePTCkjOf-IPFYN3qyMpbJriXqj_7-u-pcXUJgefeMkMHS8jiqlsZwDlBq1FjNOE5bGC9BAeKCUCK2nMWI0nsddowheR_GCe0ddAhdDlOMeTrtloK0PSXqgGH7JhHjrb4thXOEH8TPkn4SnnFM/s4032/IMG_0332.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCql4nKbirW_mi20Z5WfzcsHGVjGEfHziGFggMwifSMePTCkjOf-IPFYN3qyMpbJriXqj_7-u-pcXUJgefeMkMHS8jiqlsZwDlBq1FjNOE5bGC9BAeKCUCK2nMWI0nsddowheR_GCe0ddAhdDlOMeTrtloK0PSXqgGH7JhHjrb4thXOEH8TPkn4SnnFM/w400-h300/IMG_0332.jpeg" width="400" /></a></div>The next course included <b>Burnt Ends</b>, an agave mustard sauce and Calabrian collard greens. The burnt ends were scrumptious, with a fine crunchy char, silky fat, and lots of juicy, tender meat. They were enhanced by the mild mustard sauce, although they were also quite enjoyable without any sauce. The collard greens were slightly spicy with the addition of the Calabrian chilis. <div> <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYstWsuVEvNN9ohYD8VbuQd58Z36otx3yVD87geyFE38vYvt7UWnL1FEKJJPK4FXtcODLbrr_mfJfi6pcht-FYVYsn0isMe1fKrS7Fd22bqDyMA703_szUzfNrw4qX6vGKeeX0ZDNd0iPahAf6NgJLazHpwno7QivFt9GsE4PS0xhO_QKyUzuhQicRNE/s4032/IMG_0334.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYstWsuVEvNN9ohYD8VbuQd58Z36otx3yVD87geyFE38vYvt7UWnL1FEKJJPK4FXtcODLbrr_mfJfi6pcht-FYVYsn0isMe1fKrS7Fd22bqDyMA703_szUzfNrw4qX6vGKeeX0ZDNd0iPahAf6NgJLazHpwno7QivFt9GsE4PS0xhO_QKyUzuhQicRNE/w300-h400/IMG_0334.jpeg" width="300" /></a></div>With this dish, we had a<b> Golden Derby </b>cocktail, made with Mellow Corn, Canton Ginger & Grapefruit. <b>Mellow Corn</b> is not technically a bourbon, but is a <b>Bottled in Bond Kentucky Straight Corn Whiskey. </b>The Mellow Corn has a mashbill that is at least 81% corn and is aged for at least four years in used bourbon barrels. The cocktail is generally made with 1 1/2 ounces of Mellow Corn, 1 1/2 ounces of Domaine de Canton Ginger Liqueur, and 2 ounces of grapefruit juice. A smooth and nicely balanced cocktail with bright flavors of ginger and grapefruit, enhanced with some sweetness and vanilla of the whiskey. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzFzrWio3YfE17REBRI16SMIt8Ey5vxR2tviHf4SFdsP2tToi9H4JPacv2hzMAvPCCjarM8FpHc6h57X1TqcO0tks_bywclYLaf3GR9A8C9ovdu3fdZZuXQaNYwmiaRY-Is7xQ6CQRnQhTVBvI0K7lAArLQr1ruyk5iElaok5bal7wzLBpUehBTa79vg/s4032/IMG_0335.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzFzrWio3YfE17REBRI16SMIt8Ey5vxR2tviHf4SFdsP2tToi9H4JPacv2hzMAvPCCjarM8FpHc6h57X1TqcO0tks_bywclYLaf3GR9A8C9ovdu3fdZZuXQaNYwmiaRY-Is7xQ6CQRnQhTVBvI0K7lAArLQr1ruyk5iElaok5bal7wzLBpUehBTa79vg/w400-h300/IMG_0335.jpeg" width="400" /></a></div>The third course consisted of two <b>Pulled Pork Sliders</b>, with a Carolina style bbq sauce, on potato rolls. The tender and flavorful pulled pork was covered in a delicious and tangy vinegar-based sauce. Such an excellent sandwich, and the type of sandwich I'd love to enjoy on a regular basis. </div><div><br /></div><div>This dish was paired with the <b>Elijah Craig, 12 Year Old Small Batch Bourbon</b>, and it was my favorite pairing of the night. The Elijah Craig was complex and intriguing, with notes of vanilla, caramel, smoke, and citrus. Its sweet notes were an excellent balance to the vinegar tang of the pulled pork. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPat_XwJ-GjBK2JP09_PLGdisDsWePX_BVRMUxWgELrH0WEfr9ydsybg9ztbLl15SFc_BNJzTCeu5vUrJ5TZH7CCoKFJAZH5Idwa80PdfSw2zp_vhZFGoNa7NpLF_tctff0p_58olJCnm8t77yPozey0tXstDnb5n3KFD1KU2Hqz4iZzx3AsVE2hJktA/s4032/IMG_0337.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPat_XwJ-GjBK2JP09_PLGdisDsWePX_BVRMUxWgELrH0WEfr9ydsybg9ztbLl15SFc_BNJzTCeu5vUrJ5TZH7CCoKFJAZH5Idwa80PdfSw2zp_vhZFGoNa7NpLF_tctff0p_58olJCnm8t77yPozey0tXstDnb5n3KFD1KU2Hqz4iZzx3AsVE2hJktA/w400-h300/IMG_0337.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoluqRkBCzxL6Ti59qHh_qKrJ4IJFOLxS9m8RIfIpVYPEJRBYyNDwSIJJJWsY2ivKyeFxeYBK0ueE6ZvRGiuLIBRDXg3-wm1-J729xQMhyJw_gMvw611HsKuRd1N95lUQ8bgPH4Omlv8r0GLkITFcab01JvzbD1tYEcXb0j7RElsqyDD2uf20j7j001c/s4032/IMG_0338.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoluqRkBCzxL6Ti59qHh_qKrJ4IJFOLxS9m8RIfIpVYPEJRBYyNDwSIJJJWsY2ivKyeFxeYBK0ueE6ZvRGiuLIBRDXg3-wm1-J729xQMhyJw_gMvw611HsKuRd1N95lUQ8bgPH4Omlv8r0GLkITFcab01JvzbD1tYEcXb0j7RElsqyDD2uf20j7j001c/w400-h300/IMG_0338.jpeg" width="400" /></a></div>The final savory course were<b> Smoked Grass Fed Beef Ribs</b> with jalapeño & cheddar cornbread. These were huge ribs, tender, juicy and meaty, with a crunchy bark. They were topped by a compelling BBQ sauce, which was sweet and tangy, enhancing the savory and slightly smoky beef. The carnivore in me was immensely pleased. The cornbread was very good too, with a spicy kick from the jalapeños. </div><div><br /></div><div>
This dish was paired with a glass of <b>Four Roses Single Barrel Bourbon</b>, from one of my favorite bourbon producers. This was a complex and interesting bourbon, with fruity notes, caramel, baking spices, and mild floral notes. Smooth, with a lengthy finish. Another excellent pairing. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjozKS4MPoJs6t7FmrvpmBWvPAQ6HyulJBA7paK2LSgzrrL3rMGcU73lXK049sowden1tqMS0HeDVf6L5IUTtzdaWstiwltRdVAZTE4_o7Gyv9Grjgwrs6xEa6UZ3uPmgCqu9Rj78ol8EJi818OqH6mAqfyWdkRX3M-_K8KPelZZUk0ORLx2U5xX8bN8/s4032/IMG_0322.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjozKS4MPoJs6t7FmrvpmBWvPAQ6HyulJBA7paK2LSgzrrL3rMGcU73lXK049sowden1tqMS0HeDVf6L5IUTtzdaWstiwltRdVAZTE4_o7Gyv9Grjgwrs6xEa6UZ3uPmgCqu9Rj78ol8EJi818OqH6mAqfyWdkRX3M-_K8KPelZZUk0ORLx2U5xX8bN8/w300-h400/IMG_0322.jpeg" width="300" /></a></div>The BBQ on the beef ribs was a recipe created by <b>Sous Chef David Paige</b>, pictured above in the Charizard hat (a Pokémon dragon). The recipe is about seven-years old, and David has been tweaking it over the years, making it better and better. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbWaapvzB1PCyWtgiDj2ExE3oyBx8uPKNlDDN5Urc3zW4TS2l2R15O1ou1hkJBG2yWHGkDdDphvqrzLfI-P11LZZ621mblDxllofwaL9_PdwXiP_PeBhd7xDrl_-PBd9L7Yb4w-LxXR5bXn-9hqV_eAypsHCsUxrKozhGh1U3btiYmdbAiIFs3ISGeqk/s4032/IMG_0312.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbWaapvzB1PCyWtgiDj2ExE3oyBx8uPKNlDDN5Urc3zW4TS2l2R15O1ou1hkJBG2yWHGkDdDphvqrzLfI-P11LZZ621mblDxllofwaL9_PdwXiP_PeBhd7xDrl_-PBd9L7Yb4w-LxXR5bXn-9hqV_eAypsHCsUxrKozhGh1U3btiYmdbAiIFs3ISGeqk/w300-h400/IMG_0312.jpeg" width="300" /></a></div>Bottles of his BBQ sauce were also available for sale at the end of the dinner, and I was sure to buy one. </div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4yasNcXx4GdeL6lrZWZaIyQUYzeDiHgx0i1m8SyvyP48HUMCl-flaz_O_BMP8P0pH49v2_VB772olijI51MHHAF5WB1kIIV2bs5eLwgIETSY8EUfONdiLKBZqJHlxliWU8JfB7pooDBZR4wzBnuEdOy5jD_q9kmZjgYEKSkovJqCFDESVd3cVqL9uuE/s4032/IMG_0344.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4yasNcXx4GdeL6lrZWZaIyQUYzeDiHgx0i1m8SyvyP48HUMCl-flaz_O_BMP8P0pH49v2_VB772olijI51MHHAF5WB1kIIV2bs5eLwgIETSY8EUfONdiLKBZqJHlxliWU8JfB7pooDBZR4wzBnuEdOy5jD_q9kmZjgYEKSkovJqCFDESVd3cVqL9uuE/w400-h300/IMG_0344.jpeg" width="400" /></a></div>Finally, dessert was an <b>Apple Crisp</b> with a caramel whipped bourbon cream. That cream was excellent, and went well with the crisp apple slices and crunchy coating.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqyAXQCwOTLyh6Of8s9r3b-dU4FUcTQVnWhKCjNhIrBzCpAUp1RQbohvFpu76QqjIVxHFj0w0K37ec2jmbdp17OxZG0dD0Y50moH_3A5QBvXeesISLmyEWaJmyDPpkE8Q5PeWmJVyRY1ldZtetSDcn9nWbrJvxkP3rRGA9kIO7AmJZHRjpHFiwzlIR3Y/s4032/IMG_0341.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqyAXQCwOTLyh6Of8s9r3b-dU4FUcTQVnWhKCjNhIrBzCpAUp1RQbohvFpu76QqjIVxHFj0w0K37ec2jmbdp17OxZG0dD0Y50moH_3A5QBvXeesISLmyEWaJmyDPpkE8Q5PeWmJVyRY1ldZtetSDcn9nWbrJvxkP3rRGA9kIO7AmJZHRjpHFiwzlIR3Y/w300-h400/IMG_0341.jpeg" width="300" /></a></div>The final pairing was the <b>Drink Your Dessert </b>cocktail, made with Nooku bourbon cream, Tito's, and coffee. The <b>Nooku</b> is made with two-year old Old Elk Bourbon and fresh dairy cream. I tasted some of the Nooku on its own, and it was creamy and tasty, with a nice richness and a pleasant bourbon flavor. A great choice for cocktails, and a nice match for coffee. </div><br /><div><b>Chef Joe Carli</b> and <b>Sous Chef David Paige </b>know how to create impressive BBQ, and they will likely hold additional BBQ dinners in the future. This was a nice change from their usual Italian cuisine, as well as an insight into their overall culinary skills. This is also another reason why A Tavola is one of my <b><a href="https://passionatefoodie.blogspot.com/2023/12/2023-my-top-three-favorite-restaurants.html" target="_blank">Top Three Favorite Restaurants</a></b>. </div><div><br /></div><div>Now, I look forward this Wednesday to another <b><a href="https://www.atavolawinchester.com/wine-dinner" target="_blank">Wine Dinner</a></b> event at A Tavola. </div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-41177797463158611092024-03-07T09:31:00.009-05:002024-03-07T09:31:43.611-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for St. Patrick's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) <a href="https://davios.com" target="_blank">Davio’s Northern Italian Steakhouse</a></b> is highlighting two themed cocktails for St. Patrick’s Day. The <b>Pot o Gold</b> served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The <b>Irish Flower</b> served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th. <br /><br /><b>2)</b> <b><a href="https://www.forcellaboston.com">Forcella Boston</a></b>, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “<b>The Maxwell</b>.” Created and named after bartender and manager <b>Max Tripp</b>, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day. <br /><br /><b>3) </b>Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing<b> Leprechaun Prosecco </b>mixed with Midori. A traditional <b>Jameson’s Whiskey Sour</b> made with lemon and egg whites is also available. Coffee lovers can order an <b>Irish Iced Coffee</b> with Jameson and Bailey’s. Lastly, a <b>Shamrock Shaker</b> comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy <b>Corned Beef & Cabbage </b>with a glass of <b>Guinness </b>to complete your meal. The special is available only on Sunday, March 17th for $22. <br /><br /><b>4) </b>Enjoy a weekend of St. Patrick’s Day festivities at <b><a href="https://www.citytap.com" target="_blank">City Tap House</a>.</b> From March 15-17, City Tap will be festively decorated with the green-laced <b>Hero95</b> beers ($8 for 14oz; $11 for 20oz) flowing alongside green <b>Jell-O shots</b> ($5), an <b>Irish espresso martini </b>($13) and the <b>Irish whiskey mule </b>($13). For some twists on traditional Irish fare, there is <b>homemade corned beef hash benedict </b>with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and <b>fish and chips</b>, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm. <br /><br /><b>5)</b> From March 14-17, <b><a href="http://www.joesonnewbury.com" target="_blank">Joe’s on Newbury</a></b> will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by<b> Brother Seamus</b> on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the <b>Luck of the Irish </b>with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and <b>Pot of Gold </b>with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: <b>Guinness beef stew </b>with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as <b>corned beef and cabbage</b>, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the <b>Grasshopper Ice Cream Pie</b>, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13). Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-33953063876281019122024-03-04T11:28:00.003-05:002024-03-04T13:14:39.921-05:00Rant: We Need More Spirit-Paired Dinners!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqcE65bWRtJQqthluE8Q__nLVjRPaK9MNKs8XwQC43uhV-j7O-FaZuQRnH_8m9Db1KQFSWwYy-ugSKdcBdCdBPcKHT9ZTGJOWGa0nJryzPS_K_VMC9Ki5mX_OrpvqLYOyE_tNxyMSNpvQ2sVo443HX91XBUqZz0mCFk6TIkrs0IdrIb4R5bBbxmiBIcg/s4032/IMG_0310.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqcE65bWRtJQqthluE8Q__nLVjRPaK9MNKs8XwQC43uhV-j7O-FaZuQRnH_8m9Db1KQFSWwYy-ugSKdcBdCdBPcKHT9ZTGJOWGa0nJryzPS_K_VMC9Ki5mX_OrpvqLYOyE_tNxyMSNpvQ2sVo443HX91XBUqZz0mCFk6TIkrs0IdrIb4R5bBbxmiBIcg/w400-h300/IMG_0310.jpeg" width="400" /></a></div>Last week, I attended a <b>BBQ & Bourbon</b> dinner at <b><a href="https://www.atavolawinchester.com" target="_blank">A Tavola</a> </b>and it was an excellent dining experience. However, it's rare to find spirit-paired dinners at local restaurants, and usually you see wine-paired dinners, with an occasional beer-paired dinner. We need more spirit-paired dinners, to expand the diversity and excitement of such pairing dinners. <div><br /></div><div>The BBQ & Bourbon dinner, which was held in the last week of February, was first advertised in December and quickly sold out. There's obvious interest in such dinners, so why don't we see more of them? A Tavola will likely hold more such dinners, but what about other restaurants? I love wine-paired dinners, but enjoy spirit-paired dinners as well. </div><div><br /></div><div>Spirit-paired dinners may be more challenging for chefs, but it's a challenge that any talented chef can meet. You can pair food courses with straight spirits or with cocktails. The diverse creativity of cocktails can make food pairings easier. Some spirits lend themselves easier to particular cuisines, like Whiskey and BBQ, or Rum and Caribbean/Latin cuisines. You are only limited by your own creativity.</div><div><br /></div><div>Obviously, you have to consider the higher alcohol content of spirits, but that's not a real impediment, just a matter to ponder when creating pairings. Plus, as everyone will be eating, that helps to sop up the extra alcohol. </div><div><br /></div><div>Diners are often seeking something different, wanting a special dining experience. A spirits-paired dinner is more unique and can appeal to diners seeking a special experience. They may have wine with dinner at home, but far fewer will have spirits with their home dinners. They might have a cocktail before dinner, but usually won't drink spirits or a cocktail with their dinner. A spirits-paired dinner opens their mind to new possibilities. And it's also just fun.</div><div><br /></div><div>We Need More Spirit-Paired Dinners! What do my readers think?<br /><br />
<br /><br /></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-19537407044785767312024-02-29T08:45:00.001-05:002024-02-29T08:45:15.301-05:00Thursday Sips & Nibbles I'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) <a href="http://www.xoxosushi.com" target="_blank">XOXO Sushi Bar</a></b> soon will bring a modern American-Japanese experience to Chestnut Hill. Slated to open March 8, the contemporary restaurant and bar will feature omakase-style presentations, à la carte sushi masterpieces, robatayaki specialties and inventive cocktails in a lively izakaya setting.
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Executive chef <b>Kegan Stritchko</b> (Uni, Fat Baby Sushi) brings more than a decade of experience in the fine dining industry from restaurants across the country. At XOXO Sushi Bar, Stritchko has invented a menu that melds unique layers of flavors and texture with aesthetically stunning presentations. Stritchko will dish out handrolls, izakaya-style plates, aphrodisiacs, and composed sashimi creations. <div><br /></div><div>Highlights from Stritchko’s menu include Ora King salmon sashimi with a Thai herb puree and fermented gooseberry salsa; an indulgent A5 wagyu tartare embellished with caviar, black truffle and black garlic; and a spicy tuna temaki handroll comprised of bluefin tuna, aji amarillo, charred pineapple and jicama. In true omakase (“I leave it up to you”) fashion, Chef Stritchko will offer two “chef’s choice” options with a traditional 16-course omakase experience featuring in-house dry-aged fish and a sashimi moriawase where Stritchko assembles a platter of seasonal sea treasures.
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On the liquid side, general manager <b>Ashif Nirola</b> (Douzo) oversees a curated beverage program that mixes classic techniques with whimsical flair. In addition to showcasing an extensive collection of sakes and Japanese whiskies suited for any palette ranging from novices to connoisseurs of rarities, the cocktails are rooted in the classics with reimagined bold takes as seen in the Smoked Honeycomb with Toki whisky, tamarind and honeycomb; the Ginza Spritz with Empress gin, ume plum, yuzu and cava; Matcha Julep with Toki whisky, mint, honey, lavender and matcha; and Hot Date with Alto reposado, Cointreau, dates, habanero, lime and lavender.
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XOXO Sushi Bar is located at 1154 Boylston Street in Brookline’s Chestnut Hill neighborhood just a block from The Street at Chestnut Hill. XOXO Sushi Bar will be open for dinner service nightly from 5-10pm with a late-night menu of handrolls and hot bites offered through 11pm Sunday through Tuesday and midnight Wednesday to Saturday.
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2)</b> On March 16, from 10am-2pm, the Easter Bunny will host a magical morning at the <b><a href="https://coachgrill.com" target="_blank">Coach Grill</a></b> in Wayland. While kiddies patiently await the arrival of the cuddly rabbit with activities like coloring, a jellybean counting contest and other special treats, settle in for a leisurely brunch with the signature menu enhanced with standout specials like a <b>Maine lobster omelet</b> ($36), <b>Quiche Lorraine </b>($19) and the <b>Lavender French 75</b> ($16). For the kids, there’s Easter Bunny mac and cheese ($9) and confetti pancakes ($11). During the little ones’ meet-and-greet with the Bunny, a professional photographer will be on-hand to capture the memorable moment before the mini guests depart with a bunny gift bag. Reservations are recommended via <b><a href="https://www.opentable.com/restref/client/?restref=16318&lang=en-US&ot_source=Restaurant%20website&corrid=e800f311-98ea-40c0-8c4b-dcf9fb2698b4" target="_blank">OpenTable</a></b>. </div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-22176519528329145032024-02-26T09:05:00.004-05:002024-02-26T09:05:35.690-05:00Non-Rant: Embrace The PassionI've been away for the last several days, indulging one of my passions, and had such a fun time that it's not appropriate to begin this week with a Rant. Instead, let me ask my readers to <b>E</b><strong>mbrace Their Passion</strong>.<br />
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What is passion? The word supposedly derives from an ancient Greek term "<strong><em>paskho</em></strong>" which basically means "<strong>to suffer,</strong>" and some modern dictionaries provide that as an obselete definition. That meaning has changed over time, and now a popular definition is that it is an intense interest in a person, place, object, activity, cause, etc. To me, passion also helps give meaning to life, elevating mere existence to a higher purpose. Without any passion in our lives, we might as well be automatons, simply going through the motions without experiencing positive and fulfilling emotion.<br />
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I have a passion for food and drink, and suspect my readers may have a similar passion, or you probably would not be reading me. Continue to embrace those passions, to let food and drink bring joy to your lives. If you possess other passions, as I do, embrace those as well. It's not important the nature of your passion, as long as you possess a passion for something. Feel free to have multiple passions, as people are certainly capable of possessing more than a single passion. As an example, besides food and drink, I also have a passion for books, being a voracious and eclectic reader.<br />
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It's those people who have not embraced their passion though who need to listen the most. They might work too many hours, feeling too exhausted to embrace any passion. But their lives may be monotonous and boring, the same drudgery day in and day out. They exist but they do not really live, not in a fuller sense. They need to find some time for their passion, to bring some light into their dreary existence. You probably know people like that and I encourage you to help them find and embrace their passion.<br />
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Embracing your passion can take many forms. You don't have to write about them as I do. key is simply bringing joy to your life with the object of your passion. That should be easy for anyone to do. Just find what brings you joy and allow it into your life.<br />
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Embrace the passion.Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-23380728459491004762024-02-22T03:00:00.089-05:002024-02-26T08:58:56.684-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) </b>It's <b>Leap Year </b>this year, with 29 days in February. On February 29, from 2:29pm-5:29pm, <b><a href="http://www.atlanticfish.com" target="_blank">Atlantic Fish Co.</a></b> & <b><a href="http://www.joeswaterfront.com" target="_blank">Joe’s Waterfront</a></b> are offering an Oyster Special, <b>29 oysters for $29,</b> only $1 per oyster. <i>Gather your bivalve buddies and get ready to slurp and sup local East Coast oysters on repeat ‘til there’s nothing left but meatless mollusks and memories</i>. Although one hungry person could consumer all 29 oysters by themself.
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2) <a href="https://www.thedublinerboston.com" target="_blank">The Dubliner</a></b>, an Irish restaurant and pub, is located across the street from Boston City Hall. In the weeks before Saint Patrick’s Day, The Dubliner will host a series of events highlighting the culinary revolution underway in Ireland—along with authentic top Irish bands and comedy.
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Chef Aidan Mc Gee</b>, born in County Donegal where his chef father raised hill mountain lamb, remains front and center in that dynamic, new gastronomic movement. Mc Gee worked at numerous Michelin-starred restaurants in the UK. When he relocated to Boston in the midst of the pandemic, he vowed to give his adopted city a true taste of the “new” Irish kitchen.
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On Friday, March 8, The Dubliner will host a dinner by <b>Jp MacMahon</b>, chef/owner of the acclaimed <b>Aniar</b> restaurant in <b>Galway, Ireland</b>, recipient of one Michelin star for the past ten years. Details of the menu have yet to be finalized; reservations will be available to the public on OpenTable.
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In the week leading up to Saint Patrick’s Day, The Dubliner will be featuring live Irish music nightly in the Pub and lounge. On Friday, March 15th, The Dubliner will hold its third annual Irish Networking Breakfast, with curated tastings of authentic Irish ingredients and spirits and a selection of live Irish music and dance. Admission will be by ticket only—bookable on OpenTable.
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On Saint Patrick’s Sunday, March 17, The Dubliner will begin the festivities as soon as the doors open. In addition to live music, a special celebratory menu will be served all day.
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3)</b> On February 28, at 6:30pm, <b><a href="http://www.abeandlouies.com" target="_blank">Abe & Louie’s</a></b> will welcome Napa Valley vineyard, <b><a href="https://www.stagsleapwinecellars.com" target="_blank">Stag’s Leap Winery</a></b>, to the Back Bay for a night of food and pairings. Co-hosted by Head Winemaker, <b>Marcus Notaro</b>, the evening will pair three-plus-courses with standouts from Stag’s Leap. The winery – which earned global recognition when crowned the red wine victor at the famous 1976 “Judgment of Paris” blind-tasting – was established in 1970.
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Notaro will team up with Abe & Louie’s executive chef, <b>Mark Mariano</b>, in presenting a curated menu designed for the cuisine and wine to balance. During the reception, the <b>2022 Aveta sauvignon blanc </b>will be complemented by the chef’s selection of passed hors d'oeuvres. The first course is George’s Bank scallop crudo with Amur Kaluga caviar, toasted pistachio, shaved celery and Meyer lemon paired with a <b>2022 Karia chardonnay</b>. Moving to the entrée, oenophiles will sip two standouts from the winery – the <b>2020 Fay</b> and <b>2022 Artemis cabernet sauvignons </b>– while indulging in a Westholme wagyu Denver steak with Anson Mills crispy polenta and black truffle bordelaise. For dessert, there’s a chocolate cake pot de crème with whipped Chantilly cream served alongside the <b>2017 Antinori Vin Santo</b>.
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COST</b>: $225 per person (does not include tax or gratuity)<br /><b>
RESERVE:</b> Reservations required in advance via <b><a href="https://www.exploretock.com/abesboston/event/464048/stags-leap-wine-cellars-dinner" target="_blank">Tock</a></b>. This event is reserved for ages 21+ with proper ID.<br />Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-46238243608885282362024-02-19T03:00:00.004-05:002024-02-19T03:00:00.481-05:00For The Upcoming Boston Wine Expo: Tasting Recommendations <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8rRq3AotazKzbM7O_CBx-utqSyl_IPO8dwjGqCOaGrWo4Y4mRTuc_cwXcqxlzYIe1ljP2WZBDVzpV1fNNvUknAbDbby5ZC1kTInyqMafZTAwsVIL9Z_TeStYT1eyByeV1070MKXlCGDkjNxPpC5aXZklfR9FCaZ9eM3_6KOQr_AbUY7LYBSPcLoOW7g/s1880/BWEIMGS-10.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="1880" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8rRq3AotazKzbM7O_CBx-utqSyl_IPO8dwjGqCOaGrWo4Y4mRTuc_cwXcqxlzYIe1ljP2WZBDVzpV1fNNvUknAbDbby5ZC1kTInyqMafZTAwsVIL9Z_TeStYT1eyByeV1070MKXlCGDkjNxPpC5aXZklfR9FCaZ9eM3_6KOQr_AbUY7LYBSPcLoOW7g/w400-h335/BWEIMGS-10.png" width="400" /></a></div>The <b><a href="https://boswineexpo.com" target="_blank">Boston Wine Expo</a> </b>will be here in about two weeks, held once again at the <b><a href="https://www.bostonparkplaza.com" target="_blank">Park Plaza Hotel</a>.</b> The large-scale tasting event will be held on Saturday, March 2 and Sunday, March 3 and <b><a href="https://boswineexpo.com/pages/tickets" target="_blank">Tickets</a></b> are still available. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well. <div><br /></div><div>Last month, I provided <b><a href="https://passionatefoodie.blogspot.com/2024/01/boston-wine-expo-advice-on-attending.html" target="_blank">Advice on Attending</a></b> the Expo and now I'm here to provide some <b>Tasting Recommendations</b>, 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?</div><div><div><br />
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. <br />
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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 last year's Expo 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 be visiting this year, seeing what new wines they are presenting. </div><div><br /></div><div>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. </div><div><br /></div><div><b>Croatian Wines</b></div><div>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. <b><a href="https://www.croatianpremiumwine.com" target="_blank">Croatian Premium Wines</a></b> 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. <br /><br /><b>Portuguese Wines</b><br />
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 has lots of intriguing, indigenous grapes, making their wines unique in a number of ways. Portugal also makes many fine, higher end wines as well, including delicious Ports. <b><a href="https://www.brandsofportugal.com" target="_blank">Brands of Portugal</a></b> will be at the Expo once again, showcasing many intriguing Portuguese wines. Four of their wines I tasted at last year's Expo ended up on my <b><a href="https://passionatefoodie.blogspot.com/2023/12/top-twenty-wines-of-2023.html" target="_blank">Top Twenty Wines of 2023</a></b>. I'm sure they will have some new wines this year, some of which could end up on my list of the best wines of 2024. <br />
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<b>Georgian Wines</b><br />
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 <b>qvevri</b>, earthenware vessels. I've enjoyed a number of Georgian wines and continue to seek out new ones too. There will be two Georgian exhibitors this year, including <b><a href="https://www.marnaveli.com/en" target="_blank">Marnaveli</a></b> and the <b><a href="https://saperavibrothers.com" target="_blank">Saperavi Brothers</a></b>.<br />
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<b>Italian Wines </b></div><div>There will be several exhibitors at the Expo offering Italian wines. One of those exhibitors I would highly recommend is <a href="https://www.fantasyfinewine.com" style="font-weight: bold;" target="_blank">Fantasy Fine Wines</a>, which<b> </b>primarily distributes Italian wines, from all across Italy, and their portfolio is diverse and interesting. Two of their wines made my <b><a href="https://passionatefoodie.blogspot.com/2023/12/top-twenty-wines-of-2023.html" target="_blank">Top Twenty Wines of 2023</a></b>. <br />
<div><br /></div><div><b>Spanish Wines</b>:</div>
The region of <b><a href="https://www.riasbaixaswines.com/" target="_blank">Rias Baixas</a></b> will be showcasing their white wines made from the <b>Albariño</b> grape. I'm a big fan of this grape, and the region produces a fascinating diversity of wines. As their website states, their wines "<i>all share a number of characteristics. Pale golden lemon, they are all crisp, elegant and fresh. These wines are bone-dry and aromatic, packed with flavors of white peach, apricot, melon, pineapple, mango and honeysuckle. They share good natural acidity, have mineral overtones, and are medium bodied with moderate alcohol</i>." You need to check out these delicious white wines. </div><div><br />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!</div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-40434585012304836982024-02-15T03:00:00.001-05:002024-02-15T03:00:00.410-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) <a href="https://committeeboston.com" target="_blank">Committee</a></b>, a modern Greek ouzeri (tavern) in the Seaport which opened in 2015, announces some major changes. “T<i>he secret of change is to focus all your energy, not on fighting the old, but on building the new</i>,” says owner <b>George Aboujaoude</b>, quoting<b> Socrates</b>. <br /><br />The return of a prior Chef! Executive Chef <b>Luis Figueroa </b>was a key member of Committee’s first kitchen team. Luis got his start in the local restaurant business in 2007, at the age of 21, washing dishes at Jody Adams’ Blu at Sports Club/LA. From there, Executive Chef Luis climbed up the culinary ladder honing his craft at Boston kitchens like Mistral, and Grill 23 & Bar. For the last few years, Luis has immersed himself in Greek cooking—first at Committee, then Kosmos restaurant in Walpole, and Christopher’s Kitchen & Bar in Woonsocket, RI. When Committee owner George Aboujaoude reached out with a job offer, Luis enthusiastically returned.
<br /><br />Lunch and New Menus! Committee is now open for lunch on weekdays, 11 a.m. to 3 p.m., in addition to their brunch, Saturdays and Sundays, 10 a.m to 3 p.m. All of the menus (lunch, brunch, dinner, and dessert) have been completely revamped by Executive Chef Luis Figueroa. Lunch features delicious new <b>Build Your Own Salads</b> that begin with quinoa, couscous, and Greek slaw that you individualize with Mediterranean dips and proteins like pork or chicken gyro or grilled octopus or shrimp. Brunch now offers specialties like a <b>Greek Croque Madame</b> of a toasted croissant, layered with kasseri cheese bechamel, grilled ham, and a fried sunny-side-up egg. And there are new dinner entrees like <b>Lamb Frites</b> (lamb chops and Greek fries), <b>Whole Grilled Branzino</b>, and ouzo marinated <b>Shrimp Saganaki </b>with tomato, garlic, lemon, and feta cheese.
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Desserts now include the cloud-like <b>Galaktoboureko</b> vanilla custard with cinnamon, powdered sugar, and crisp phyllo. And Committee’s cocktail menus have been rejiggered to bring you a larger list of brunch drinks and a more extensive mocktail list of non-alcoholic drinks. <div><br /><b>
2)</b> To celebrate <b>Easter Sunday </b>on March 31st, from 11am-3pm, <b>Chef Michael Serpa's </b>South End seafood destination <b><a href="https://www.atlanticoboston.com" target="_blank">Atlántico</a></b> will be offering a three-course Easter brunch menu for $65 per guest. As a special Easter treat, kids under 10 will have their choice of one complimentary entree with the purchase of one regular Easter brunch.<br /><br />
In addition to the prix fixe menu options, Atlántico will also offer a la carte beverages and add-ons, including a sparkling cocktail flight, classic brunch cocktails, and raw bar items. Prix fixe menu choices will feature dishes including: <br /><b>
Avocado Toast</b> with toasted Iggy’s bread, crushed avocado, citrus, espelette<br /><b>
Ceviche Mixto</b> with scallop & hake ceviche, melon, cucumber, lime, fresno chili, cilantro<br /><b>
Iggy’s Bagel & Lox</b> with scallion cream cheese, capers, cucumbers, shaved onion, dill, lemon zest<br /><b>
Savenor’s Skirt Steak & Eggs </b>with roasted garlic & rosemary rub, potato hash, fried eggs<br /><b>
Lobster benedict</b> with buttered maine lobster, toasted english muffin, béarnaise<br /><br /></div><div>
Available complimentary for children under 10 with the purchase of one regular Easter brunch, the kids menu features a choice of one of the following dishes:<br />
Two Eggs Any Style with potato hash, smoked bacon or avocado, pressed toast<br />
Manchego Grilled Cheese with warm roasted tomato soup<br />
Buttermilk Pancakes with pineapple marmalade, whipped cream, cinnamon sugar<br />
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For complete details or to make an Easter dining reservation, please visit <b><a href="https://www.opentable.com/r/atlantico-boston" target="_blank">HERE</a></b>.
</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-2065050469237506412024-02-12T03:00:00.007-05:002024-02-12T08:47:39.913-05:00Rant: I Want Iced Tea In The Winter!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfU6ZZ2g26lYUOkjUGb8WiDZxHpmncohiRMwOWbM-RRyjSInVHxD0O4S7zwi7bOCZl3p1teLK6xIoS-oANxvnZMY9jEvF2J9bD-UwJgGXl5SoMbJIphpjbybXqCBqVth_dSFyEkcAopTkQLshCUenXKxT9qAWhyCN70-FaERVBxMm_Q-SS9VRsn4WC2k/s1050/Screenshot%202024-02-11%20at%203.37.08%E2%80%AFPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="762" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfU6ZZ2g26lYUOkjUGb8WiDZxHpmncohiRMwOWbM-RRyjSInVHxD0O4S7zwi7bOCZl3p1teLK6xIoS-oANxvnZMY9jEvF2J9bD-UwJgGXl5SoMbJIphpjbybXqCBqVth_dSFyEkcAopTkQLshCUenXKxT9qAWhyCN70-FaERVBxMm_Q-SS9VRsn4WC2k/w290-h400/Screenshot%202024-02-11%20at%203.37.08%E2%80%AFPM.png" width="290" /></a></div>"<i>Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths</i>.”<br />--<b>John Egerton </b><div><b><br /></b></div><div><div>According to the <b><a href="http://www.teausa.com/">Tea Association of the USA</a></b>, the wholesale annual value of the U.S. tea industry is over $10 Billion and Americans annually consume over 3.6 Billion gallons of tea. Each day, over half the U.S. population drinks tea, though people in the South and Northeast consume the most. What may surprise you is that 85% of the tea consumed in America is iced! That statistic shows the huge popularity of iced tea, but I think numerous restaurants are ignorant of this simple fact.</div><div><br /></div><div>Iced tea was invented in the U.S., likely sometime during the 1800s in the South. There's a legend that iced tea was created in 1904, during the <b>World's Fair</b> in St. Louis, Missouri, by an Englishman <b>Richard Blechynden</b>. However, there's clear evidence iced tea existed before 1904, so Richard may be considered more the popularizer of iced tea rather than the actual inventor.</div><div><br /></div><div>Year round, I drink fresh brewed, <b>unsweetened iced tea</b> nearly every day. It's refreshing, thirst-quenching and doesn't have the sugar content of sodas and other such drinks. In addition, it's cheap to make, roughly 3 cents a serving if made at home. I'm obviously far from alone in my love for iced tea so why aren't all restaurants paying attention to this popular beverage? <br /><br /></div><div>
My biggest issue is during the winter, when some restaurants stop serving iced tea, claiming it's only a seasonal beverage. That happened to me again over the weekend, and it irritated me. It's such a crock! Those same restaurants still served iced coffee, without claiming it's a seasonal beverage. They serve cold soda too. Some of those places may also serve frappes and other ice cream drinks in the middle of winter. It makes absolutely no sense that they also won't serve iced tea. </div><div><br /></div><div>Iced tea should be a year-round beverage, and with the vast amount of people who enjoy it, restaurants need to pay attention and keep it on their menus all the time. Iced tea is cheap and easy to make so they have no excuse. Don't discriminate against iced tea when you clearly offer plenty of other cold beverages during the winter.<br /><br />
Who else enjoys iced tea during the winter? </div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-81841785083025511422024-02-09T11:20:00.003-05:002024-02-09T11:20:37.666-05:00The Origins of Spaghetti Alla Carbonara <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_oGdUHFbALVteRpTSPKhqPawVShU-3wWbpy8ARMmZR2wCWggI3hxIqyAgdg_Hfe_qZ0WszYbdhFucteVq90H-2g2ZVoOiGj0nIKoTeYKNCK2lYgjkCJMypccU58e8nmHXo6LUaKrfx8DiY1sN5NQiGuNXbxqg10Yi60JqR4-Jj4K8XMhHuAKl7SuypM/s1818/Screenshot%202024-02-09%20at%2010.54.45%E2%80%AFAM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1360" data-original-width="1818" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_oGdUHFbALVteRpTSPKhqPawVShU-3wWbpy8ARMmZR2wCWggI3hxIqyAgdg_Hfe_qZ0WszYbdhFucteVq90H-2g2ZVoOiGj0nIKoTeYKNCK2lYgjkCJMypccU58e8nmHXo6LUaKrfx8DiY1sN5NQiGuNXbxqg10Yi60JqR4-Jj4K8XMhHuAKl7SuypM/w400-h299/Screenshot%202024-02-09%20at%2010.54.45%E2%80%AFAM.jpeg" width="400" /></a></div>What is the "proper" way to make <b>Spaghetti alla Carbonara? </b>Should you use cream or not? Must you use guanciale, or can you instead use pancetta, bacon or ham? What cheese should you use, Pecorino or Parmesan? Do you use whole eggs or just the yolks? Can you add onions or garlic? This is a controversial issue, with purists claiming that it can only be produced in a certain way with certain ingredients. <div><br /></div><div>However, this controversy is more of a modern issue, as there certainly wasn't a consensus during the early years of this dish. Much more flexibility and variation was permitted in this dish, and it wasn't until some later date that some purists united to try to limit this dish to a specific method and ingredients. <br /><br />Let's explore the early origins of Spaghetti alla Carbonara, to gain insight intro its history and the first recipes for this delicious dish. Frankly, no one can prove its actual origins, although there are plenty of theories. The first documented reference of Spaghetti alla Carbonara is from 1950, although the dish appears to have existed prior to this time, and probably was invented sometime during the 1940s. </div><div><br /></div><div>I'll mention some of the more popular origin theories, and then I'll check out its earliest documented references, through the 1950s, to see if they provide any insight into its origins. </div><div><br /><b>
First theory</b>: It could be linked to the <b>Carbonari</b>, a secret society that was established in the early 19th century to oppose Napoleonic rule in Italy. However, the group ended its activities in the mid-19th century, long before the potential invention of Carbonara. In addition, none of the Italian cookbooks of the 19th century used the term "alla carbonara," so this origin seems unlikely, despite the similarity of the name. <br /><br /><b>
Second theory</b>: It might be linked to the <b><i>carbonai</i></b>, the Italian "<i>charcoal burners</i>," who gathered wood and transformed it into charcoal. They were poor people, and the occupation began to die off in the 20th century. It's unlikely that pasta was a common food with the carbonai, so they probably didn't create the "alla carbonara" recipe either. However, the similarity of their name to "carbonara" could imply some type of link, especially considering some of the later references that I'll mention. <br /><br />There's a related theory that spaghetti alla carbonara was invented by <b><a href="https://www.ristorantelacarbonara.it/en/restaurant/" target="_blank">La Carbonara</a></b> restaurant. This place was opened in 1912 by a family of carbonai. It's alleged that <b>Federico Salomone </b>was a charcoal burner and this wide, <b>Domenica</b>, cooked food for the other charcoal burners in the area. The family eventually chose to open a restaurant, getting out of the charcoal burner business. However, it doesn't appear that the restaurant ever claimed to have invented the dish. <br /><br /><b>
Third theory</b>: Maybe the most popular theory is that some believe that the dish originated after World War II, when American soldiers had remained behind to help Italians rebuild after the devastation of war. With rationing going on in Italy, some ingredients were difficult to obtain. Allegedly, an Italian chef, cooking for the Americans, decided to use certain ingredients from U.S. Army rations in a new pasta dish, which became spaghetti alla carbonara. </div><div><br /></div><div>Some support for this theory came in 1991, when a Bolognese cook, <b>Renato Gualandi,</b> published a book, <b>Erbissima</b>, which claimed that he was one of the inventors of Carbonara in 1944. He alleged that he and other Italian cooks, while in the Italian city of <b>Riccione</b>, prepared a celebratory meal for British and American soldiers. Riccione was liberated by the Allies on September 20, 1944, so this celebration had to have been held shortly thereafter. </div><div><br /></div><div>Renato, who was born in 1921, would have been 23 years old at the time of this celebration, and worked with other, unnamed Italian cooks. Renato claimed he wanted to invent a dish that combined Italian, Anglo-Saxon and Slovenian traditions, but was very limited in available ingredients. So, he ended up using items from army rations, including powdered milk, freeze-dried eggs, processed cheese, bacon and black pepper, atop spaghetti. One source also claimed that Renato called the dish "carbonara" because the black pepper atop the dish resembled charcoal, <i><b>carbone</b></i> in Italian. </div><div><br /></div><div>One of Renato's closest associates, <b>Silverio</b>, later claimed, sometime after 1991, that Renato told him about the creation of this dish, although Renato told him it was invented in Rome. After Riccione, it is said that Renato traveled to Rome, which is about 200 miles south of Riccione, and became a cook for the Allied troops there for about seven months. </div><div><div><br /></div><div>Even though this theory is appealing to many people, there doesn't appear to be any documentary evidence prior to 1991 to verify its veracity. None of the earliest documented references to this dish refer to Renato, or its alleged invention in Riccione. Renato apparently didn't promote himself as its inventor until 1991, almost 50 years after its alleged invention, which makes his claims suspect. In addition, he was a Bolognese chef, but the dish has long been considered a Roman dish. </div><div><br /></div><div><b>Fourth theory</b>: There's also a claim that Carbonara was first served in Rome, around 1944, in a trattoria on <b>Vicolo della Scrofa</b> (the alley of Scrofa). American servicemen in Italy allegedly stopped here and loved the dish. Again, there's no real evidence to support this theory. There are plenty of other theories, but none possess sufficient supporting evidence or documentation. </div><div><br /></div><div>Now, let's address the earliest documented references to Spaghetti alla Carbonara, especially during the 1950s. Can any of these references provide insight into the dish's origins?<br /><br />The first documented reference to Spaghetti Alla Carbonara was from July 26, 1950, in the Turin-based newspaper <b><i>La Stampa.</i></b> In an article titled <b><i>"Il Papa ha “passato ponte'"</i></b> ("<i>The Pope makes a visit across the bridge</i>".) The article describes the <b>Trastevere </b>district of <b>Rome </b>and mentioned the owner of a restaurant, <b>Da Cesaretto alla Cisterna</b>, which served carbonara. The article noted, “<i>Fu questo oste ad accogliere per primo gli ufficiali americani giunti in Trastevere parecchi anni or sono in cerca di spaghetti alla carbonara</i>.” </div><div><br /></div><div>This basically translates, as "<i>It was this innkeeper who first welcomed American officers who came to Trastevere several years ago in search of spaghetti carbonara</i>.” So, it appears that spaghetti carbonara extended back at least to the 1940s, and that U.S. soldiers enjoyed the dish. This reference is often used as some support for Renato's claim. However, the reference simply indicates U.S. soldiers enjoyed the dish, It doesn't say anything about why they enjoyed the dish or where they first encountered it. It could just as well be used to support the Fourth theory. </div><div><br /></div><div>Also in 1950, there was a reference to "spaghetti alla carbonara" in <b><i>Lunga vita di Trilussa</i></b>, a biography written by <b>Mario dell'Arco</b>. <b>Trilussa </b>was the pseudonym of <b>Carlo Alberto Camillo Mariano Salustri</b>, a famous Roman poet (1871-1950). The biography noted, "<i>Our hero almost never attacked a dish of spaghetti 'alla carbonara' or 'alla carrettiera' without the aid of two or three equally gluttonous friends</i>." So, again, there's evidence of carbonara prior to 1950, although we're unsure of the time frame of this reference. And the reference provides no clues as to the dish's origins. </div><div><br /></div><div>In 1951, an Italian film, <b>Cameriera bella presenza offresi</b> ("<i>Housemaid"</i>), included a brief reference to Spaghetti alla Carbonara. The movie was about a maid, named Maria, who worked for various employers. One of the would-be employers asked her if she could prepare Spaghetti alla Carbonara, but she replied in the negative. <br /><br />Curiously, the first known recipe for Pasta Carbonara appeared in the U.S., in Chicago in 1952! In <b>Vittles and Vice: An Extraordinary Guide to What's Cooking on Chicago's Near North Side</b> by <b>Patricia Bronté (January 1952), </b>the book described numerous Chicago restaurants, including <b>Armando's.</b> This restaurant served "<i>Pasta Carbonara</i>" and the book provided a recipe.</div><div><br /></div><div>The recipe stated, “<i>Boil 1 ½ pounds of Tagliarini (thin wide noodles) according to the directions on the package. Meanwhile, chop and fry ½ pound of Mezzina (Italian bacon). Drain the noodles and the bacon. Take 4 eggs and ½ pound of grated Parmesan cheese and lightly whip together. Mix everything together and toss over a flame. Serves four</i>.” I'll note that importantly this recipe did not call for black pepper, a significant omission. </div><div><br /></div><div>The two chefs at Armando's included <b>Armando Lorenzini</b> and <b>Pietro Lencioni</b>. Armando was born in the U.S. to Italian parents while Pietro grew up in Tuscany, but moved to the U.S. before he was 18 years old. Their Carbonara recipe used some more typical Tuscan, rather than Roman ingredients, including the Tagliarini and Messina, evidence of Pietro's background. </div><div><br /></div><div><div>An Italian newspaper, <b>Il Corriere della Sera, May 4, 1952</b>, printed a short story, <b><i>Il Pensatore</i></b>, by <b>Alberto Moravia</b>, and it included a brief reference to eating spaghetti carbonara at a trattoria. Moravia wrote numerous short stories, generally all set in Rome after World War 2. These stories would be eventually collected, in 1954, in a book titled <b>Racconti Romani </b>('Roman Tales"). </div></div><div> </div><div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZEPhMWNmVTuSs8y2bxBhIsIOqZZUjAjJnmCrWkCPCBoh4bOrYX1_uOuwc1VnriAHdgPNnB87wpfKq8DTpbdK6KrQEFSwJvWEg3leIaVIuzqg7GjLUevvB9izCXpEHHbd1zdImqu_0JhGBQ58t-AWrCNJ2zNGs6tjvpNavDOVXaeqANFamJemO9EpMfY/s1056/Screenshot%202023-12-25%20at%2010.40.13%E2%80%AFAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1056" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZEPhMWNmVTuSs8y2bxBhIsIOqZZUjAjJnmCrWkCPCBoh4bOrYX1_uOuwc1VnriAHdgPNnB87wpfKq8DTpbdK6KrQEFSwJvWEg3leIaVIuzqg7GjLUevvB9izCXpEHHbd1zdImqu_0JhGBQ58t-AWrCNJ2zNGs6tjvpNavDOVXaeqANFamJemO9EpMfY/w400-h295/Screenshot%202023-12-25%20at%2010.40.13%E2%80%AFAM.png" width="400" /></a></div><div>Then in 1954, there was another Carbonara recipe in a British cookbook, <b>Italian Food</b> by <b>Elizabeth David </b>(Britain 1954, U.S. 1958). The recipe for “<b>Maccheroni Alla Carbonara</b>” (Macaroni with Ham and Eggs) is shown above. The recipe states it's a Roman dish. It calls for ham or coppa, Parmesan cheese, but again, no black pepper was included in the ingredients. </div><br />The first Italian recipe for Carbonara didn't show up until August 1954, in <b><a href="https://www.lacucinaitaliana.com" target="_blank">La Cucina Italiana </a></b>magazine. The ingredients included 1 lb. spaghetti, 6 oz. pancetta, 4 oz. gruyere cheese, 2 eggs, 1 clove of garlic, salt, and pepper. As we see, pancetta, rather than guanciale was used, and Gruyere cheese, rather than Pecorino or Paremesan, was used. Plus, garlic was included, which is not part of the "proper" version promoted by purists. At least black pepper made its appearance in the recipe. </div><br />The method for the 1954 recipe state: "<i>Heat plenty of salted water to cook the pasta. Chop the pancetta and cut the gruyère cheese into small cubes. Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente. Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry. Add the spaghetti, eggs, gruyere, and plenty of pepper. Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.</i>"
<br /><br />The <b>Daily News (NY), May 15, 1955</b>, printed a short article on <b>Maria Lusia Taglienti</b>, an expert on Italian food, who had collected hundreds of recipes since her childhood in Italy. Two of her favorites dishes were <b>Spaghetti Carbonara </b>and <b>Pollo Alla Diesola</b>. <br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHv-E9vtDlN1u-CCYYEGI9CD_TKvh9Bt-3Q0f7RoxqeJ9NSn6AlxrYSENktSUfqkZCHO8cQHERH8ogkknk1iiD5DvEp3G3yehVfwP2CcE3szvxrjsq3iRM9eYvsSQsE8qYqMdhiiDnm5cvQJieKloyLZYiYPH01d4VaLHSQCvU73iATE3XV7fRN0uo1w/s1144/Screenshot%202023-12-22%20at%2010.35.53%E2%80%AFPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1144" data-original-width="540" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHv-E9vtDlN1u-CCYYEGI9CD_TKvh9Bt-3Q0f7RoxqeJ9NSn6AlxrYSENktSUfqkZCHO8cQHERH8ogkknk1iiD5DvEp3G3yehVfwP2CcE3szvxrjsq3iRM9eYvsSQsE8qYqMdhiiDnm5cvQJieKloyLZYiYPH01d4VaLHSQCvU73iATE3XV7fRN0uo1w/w189-h400/Screenshot%202023-12-22%20at%2010.35.53%E2%80%AFPM.png" width="189" /></a></div>The next month, the <b>Clarion-Ledger (MS), June 26, 1955</b>, provided a review of her new cookbook, <b>The Italian Cookbook</b> by <b>Maria Lusia Taglienti</b>, noting she came to the U.S. in 1948. Her recipe for Spaghetti Carbonara was given (pictured above), and it included dry white wine, as well as Parmesan and Romano cheeses. It also included the use of black pepper.</div><div><br /></div><div>In <b>The Italian Cookbook </b>by <b>Maria Lusia Taglienti (NY, 1955),</b> there's some background on her recipe for Spaghetti Carbonara. She wrote, “<i>Here is a recipe from one of the most famous restaurants in Naples, Grande Ristorante Transatlantico in Borgo Marinaro a Santa Lucia. The restaurant is owned by Comm. Luigi Marinella & Sons and it is known not only for its cuisine, but also for its well-stocked cellar and for its large veranda on the sea, where one can enjoy the breath-taking view of the Gulf of Naples while eating</i>.” So, even though most consider it a Roman dish, Maria got her recipe from a restaurant in Naples.<br /><br />The origin of Carbonara? Maybe the earliest documented reference that sought to explain the origin of this dish was in the <b>Indianapolis News (IN), November 15, 1955</b>. The writer visited Rome and dined at the <b>Garibaldina</b> restaurant, which was located near the Roman gate. The owner told the writer about "<i>spaghetti a la carbonar</i>a" and claimed "<i>It is the way the carbonari make it. The charcoal burners.</i>” He continued, “<i>The carbonari are as old as Rome. They are itinerant workers, moving from place to place buying wood rights to lands</i>.” </div><div><br /></div><div>So, this origin theory extends back at least to 1955, provided by the owner of a restaurant in Rome, but how much credence should we give it? Had this dish already become, in maybe ten or so years, fodder for myths and legends? There was no reference to Renato, or that it was first served to Allied servicemen. In all my research on the origins of carbonara, I also haven't seen anyone else mentioning this newspaper reference. </div><div><br /></div><div>The owner then provided the recipe for the dish. “<i>The spaghetti is put in boiling water with a little salt. This is important. If you put it in before the water boils, it cooks to mush. You boil it about 10 minutes but it depends on the quality of the spaghetti</i>.” He then continued, “<i>While the spaghetti is cooking, you fry little pieces of bacon. You put this in a deep dish and beat up one egg for each person. Put the bacon with a little grease, a little oil, pepper and parmesan cheese with the eggs</i>.” Then he stated, “<i>Now lift out the spaghetti with two forks so that it drains lightly but doesn’t stick together. Put the spaghetti in hot and stir it around. The spaghetti cooks the eggs as it is coated. Then serve it quickly</i>.” </div><div><br /></div><div>This article was printed in multiple other newspapers around the country, including Arizona, California, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, and Nevada. Many Americans were thus exposed to the concept of Spaghetti Alla Carbonara, and had a recipe they could use to prepare this dish at home. <br /><br />A travel guide, <b>Eating in Italy; A Pocket Guide to Italian Food and Restaurants</b>, by <b>Richard Hammond</b> & <b>George Martin</b> (NY, 1957), made reference to Carbonara, and mentioned a couple restaurants which served it. The book stated that spaghetti was served in various ways, including, “<i>alla Carbonara—in a sauce made with egg, cheese and bacon, or prosciutto (ham).</i>” The two restaurants it mentioned, located in Rome, included <b>Il Giardino d’Inverno</b> (“<i>Spaghetti alla Carbonara (cooked with eggs, cheese and crisp bacon</i>") and <b>Trattoria Alfredo</b> (“<i>Spaghetti alla Carbonara, cooked with butter, cheese, bacon and pig’s cheek</i>.”) It's interesting to see that one description includes eggs but the other doesn't, as well as one uses prosciutto while the other uses "pig's cheek," aka guanciale. <br /><br />Carbonara in England! The <b>Observer (London, England), March 3, 1957, </b>published an article titled,<b> </b> <i>Spaghetti for Lent, </i>and it mentioned,<i> </i>“<i>A Carbonara Sauce. Add a good teaspoon of freshly ground black pepper to ¼ lb. butter cooked till brown, throw in 4 oz. finely chopped bacon and fry till crisp. Pour over the cooked spaghetti in a pan on a low flame and then gently stir in three beaten eggs serving just before they begin to scramble and harden</i>.”
<br /><br />There was a brief mention in the <b>Times Herald (MI) March 31, 1957</b>, noting, “<i>Rome is noted for its spaghetti alla carbonara with a sauce of bacon, eggs and pepper</i>.”
<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eGiqQb4_rL994JjLJ2_q1knRYNfOj7wQGAIpyZyQ3sLHQtSnPhRUvxOxskEkNGfQ1K6j82xtzf3NUxhdCSg-OsBMgwmCy5qZIScR6-fDbG2sB5sFSM-T8DpOy0T61N6YePJvAGdb9T2loGx0wBDDzj5euOTqiGuZsCkl302xfLL6Wx90WX3AifukU-4/s1036/Screenshot%202023-12-22%20at%2010.41.37%E2%80%AFPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1036" data-original-width="734" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eGiqQb4_rL994JjLJ2_q1knRYNfOj7wQGAIpyZyQ3sLHQtSnPhRUvxOxskEkNGfQ1K6j82xtzf3NUxhdCSg-OsBMgwmCy5qZIScR6-fDbG2sB5sFSM-T8DpOy0T61N6YePJvAGdb9T2loGx0wBDDzj5euOTqiGuZsCkl302xfLL6Wx90WX3AifukU-4/w284-h400/Screenshot%202023-12-22%20at%2010.41.37%E2%80%AFPM.png" width="284" /></a></div>The <b>Independent Star-News (CA), August 18, 1957</b>, provided a recipe for <b>Spaghetti Alla Carbonara</b>, pictured above. It called for ham, olive oil, and grated Parmesan. <br /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorbgsFMoasspK8WF_w8QwEH5zlYwgrn4Y47EagvFT0Ej_BIjwlW4iYzF3hGpInSG8yHAqMcIeC0ysDRR1F1xIXtna1bMn3OvsWNfvdRo8e3s-eG83860tS1_qc6shKJbGikAknVADQo1knjgt2O56lOzwZz7rRv2PYHMU96EPvW7rgVzpcntQcUE4tOg/s630/Screenshot%202023-12-22%20at%2010.43.00%E2%80%AFPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="630" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorbgsFMoasspK8WF_w8QwEH5zlYwgrn4Y47EagvFT0Ej_BIjwlW4iYzF3hGpInSG8yHAqMcIeC0ysDRR1F1xIXtna1bMn3OvsWNfvdRo8e3s-eG83860tS1_qc6shKJbGikAknVADQo1knjgt2O56lOzwZz7rRv2PYHMU96EPvW7rgVzpcntQcUE4tOg/w400-h356/Screenshot%202023-12-22%20at%2010.43.00%E2%80%AFPM.png" width="400" /></a></div>The <b>Walsall Observer (Walsall, England), August 30, 1957</b>, also offered a recipe for Spaghetti Carbonara, claiming it was a “<i>popular dish from Sicily.</i>” This varies greatly from all the prior articles claiming it was a dish from Rome. This recipe calls for only egg yolks, different from most prior recipes, but it also calls for ham and noted that Parmesan was the preferable cheese. </div><div><br />The <b>National Post (Toronto, Canada), November 23, 1957,</b> had a<b> </b>brief mention of Spaghetti all Carbonara, made with egg, bacon and Pecorino. This might be the first mention of Pecorino in these early references. </div>
<br />Back to England. The <b>Daily Telegraph (London, England), March 1, 1958</b>, printed an article about the restaurants and food in Rome. It stated, “<i>No one should leave Rome without visiting one of the four Alfredo’s, each of which claims to serve the best pasta in the world. Why not try to cook your spaghetti alla carrettiera, that is with a sauce flavored with tunny and anchovy, or even alla carbonara—eggs beaten up with cheese and pepper</i>.”
<br /><br />Another name? The <b>Staten Island Advance (NY), April 10, 1958</b>, provided a recipe for “<i>Spaghetti alla Moro (or Carbonara</i>)”, with "Moro" also being spelled "<i>Morro</i>" in the same article. The ingredients included spaghetti, bacon, olive oil, salt, black pepper, 1 egg yolk, and Parmesan cheese. However, later references note that <i>Spaghetti alla Morro</i> is actually a Carbonara variation which commonly adds chili flakes or hot pepper to the dish. <br /><br />There was a brief mention in <b>The Akron Beacon Journal (OH), July 10, 1958</b>, which noted, “<i>One of the favorites was spaghetti alla Carbonara, a specialty at Alfredo in Trastevere where we ate outdoors under awnings</i>.”
<br /><br />In the <b>San Angelo Evening Standard, October 6, 1958</b>, there was an article about various famous musicians and the foods they enjoyed. <b>Giorgio Tozzi</b>, an opera star, enjoyed “<i>spaghetti ala Carbonara</i>.”
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The <b>Ogden Standard-Examiner (UT), March 10, 1959</b>, mentioned that in Rome, “<i>And the rich smell of spaghetti alla carbonari drifts up the street from Nino’s. (Take it from the boiling water and dip it briefly but immediately in egg beaten to a froth. Sprinkle with Parmesan cheese and bacon crumbs.)</i>”
<br /><br />More support for a specific origin theory. The<b> Chicago Tribune (IL), April 10, 1959</b>, printed an article on <b>Dale Robertson</b>, an actor in western TV shows. Dale used to work on a ranch and owned a horse breeding farm. He mentioned that, “<i>I learned to make the spaghetti, called ‘a la carbonara’ [named after the coal miners in Italy who love it] when I was in location in Europe, Dale said. ‘Immediately after the spaghetti is drained, you mix a couple of well beaten eggs, some chopped, fried bacon and drippings into the hot spaghetti. The heat of the spaghetti ‘sets’ the eggs and the bacon gives it a real flavor.</i>’ Dale meant the <i>carbonari</i>, the "charcoal burners," and not "coal miners." It's interesting that this origin theory seemed to be the only such theory spread during the 1950s, the closest time frame to its likely invention in the 1940s. <div><div><br />Finally, in the book, <b>A Long Way From Missour</b>i by <b>Mary Margaret McBride (NY, 1959), </b>there was a brief mention,<b> </b>about her<b> </b>travels to Rome, stating, “<i>We went to trattorias—country inns, each of which served a distinctive pasta: cannelloni, fettucine, ravioli, lasagna, manicotti, spaghetti alla carbonara</i>.”</div><div><br /></div><div>It seems likely that spaghetti alla carbonara was invented during the 1940s, in Rome, although the first documented reference was from 1950. Its actual origins are unknown, although there are plenty of theories. However, the earliest documented theory, mentioned during the 1950s, connects it to the carbonari, the charcoal burners. The earliest recipes for this dish are different from what purists now consider the "proper" recipe for it. </div><div><br /></div><div>What are your favorite local restaurants for spaghetti all carbonara?</div></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-2182971354802944742024-02-08T09:47:00.001-05:002024-02-08T09:47:28.514-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) <a href="https://www.kanesdonuts.com" target="_blank">Kane's Donuts</a></b> introduces their February flavors, to make your celebrations even sweeter. These flavors are available at all of their locations throughout the month of February. The special flavors include:<div><ul style="text-align: left;"><li>The <b>Gluten-Free Strawberry Deligh</b>t: A cake style donut bursting with real strawberry fruit! Then drenched in a glaze made from our Signature Honey Glaze and Strawberry Fruit. </li><li>The <b>Open-Faced Cherry-Filled Donu</b>t: A light and fluffy yeast donut filled with a generous dollop of rich Cherry Pie filling and iced with vanilla bean icing. </li><li>The <b>Chocolate Fudge Red Velvet</b>: A deep, rich red velvet cake-style donut frosted with chocolate fudge frosting topped with festive sprinkles. </li><li>The <b>Cherry Glazed</b>: An old-fashioned cake-style donut with real cherry fruit lovingly folded in the dough, then drenched in Kane’s Signature Honey Glaze. </li><li>The <b>Vegan Coconut Cream Donut</b>: A cake-style donut with a light fluffy frosting topped with shredded sweet coconut.</li><li>The <b>Valentine's Day Donut</b>: A light and fluffy yeast donut decorated for Valentine's Day!</li></ul></div><b>
2)</b> Executive Chef <b>Daniel Kenney</b> and the <b><a href="http://CLINK.">CLINK.</a></b> team invite guests to "travel to Ireland" at upcoming <b>St. Patrick's Day</b> dinner. On Thursday, March 14th, starting at 6:30pm, CLINK. you can celebrate St. Patrick's Day with a four-course meal prepared by Executive Chef Daniel Kenney paired with Irish beers and spirits. <div><br /><b>
Welcome Reception:</b><br />
Ginger Seared Yellow Fin Tuna on Potato Toast<br />
Paired with Jameson and Ginger<br /><b>
First Course:<br /></b>
"Potato Skins" American caviar, Maine lobster, guanciale, and crème fraiche<br />
Paired with Irish mule<br /><b>
Second Course:</b><br />
12-Hour Stout Braised Short Rib of Beef “Irish Stew” with local root vegetables and roquefort pudding<br />
Paired with a pint of Guinness <br /><b>
Third Course:</b><br />
Caramel and Irish Cream Pastry with whiskey-soaked golden raisins and peat-smoked ice cream<br />
Paired with Baileys Irish Coffee<br /><br />
Tickets are $89 per person and can be purchased <b><a href="https://www.eventbrite.com/e/clink-dinner-series-irish-dinner-tickets-817420395407?aff=oddtdtcreator" target="_blank">HERE</a></b>.
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Following dinner, guests are welcomed to join Liberty in its lobby rotunda for its weekly "Fashionably LATE" fashion show at 10 p.m., featuring incredible looks by REVIVALS.
</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-11722713528375113582024-02-06T09:06:00.001-05:002024-02-06T09:06:31.730-05:00Il Ponte: Compelling Italian Cuisine in Woburn <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaD-1Bso4cNFEjsERs5sAGvlmweixBA5TykZdTc0czwh0p6VyduWdnCtKBtm7I4LZmxHydGGQDu3w7sgGfg_ao_sms5SWCil2vQlXxOBr_R8bbYo_aG6Z-B0MMMX-dAkZPjPdTWUxMS9v7X6BHp9PMFnYCh84UtK0JtqRmJk-dXSdxfCMLJNdpPk1aJI/s4032/B922DE9E-BC81-496A-8C6F-D1A3966CAD9A_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaD-1Bso4cNFEjsERs5sAGvlmweixBA5TykZdTc0czwh0p6VyduWdnCtKBtm7I4LZmxHydGGQDu3w7sgGfg_ao_sms5SWCil2vQlXxOBr_R8bbYo_aG6Z-B0MMMX-dAkZPjPdTWUxMS9v7X6BHp9PMFnYCh84UtK0JtqRmJk-dXSdxfCMLJNdpPk1aJI/w400-h300/B922DE9E-BC81-496A-8C6F-D1A3966CAD9A_1_201_a.jpeg" width="400" /></a></div><div><b>Chef Beni Kurti</b> of <b><a href="https://www.ilpontew.com" target="_blank">Il Ponte</a> </b>has brought his deep passion, lengthy culinary experience, and charm to Woburn. I highly recommend that all of my readers check out his excellent Italian cuisine, from home-made pasta to Neapolitan pizza. </div><div><br /></div><div>Back in December 2023, I wrote an article with my <b><a href="https://passionatefoodie.blogspot.com/2023/12/il-ponte-italian-cuisine-in-woburn.html" target="_blank">First Impressions</a></b> of<b> <a href="https://www.ilpontew.com" target="_blank">Il Ponte</a>. </b>I've now dined there three times, plus got take-out once, so it's time for a more in-depth review. As I wrote before, I've known Chef Beni Kurti for several years, as he's a regular customer at the wine shop where I work, and he often spoke of his desire to open his own restaurant. Last fall, his dream came true when he opened <b><a href="https://www.ilpontew.com" target="_blank">Il Ponte</a></b> in Woburn. I wasn't aware of his new restaurant until recently but once I learned of it, I've been there several times. <br /><br />Beni, a native of the Umbria region of Italy, has lived in the U.S. for about ten years or so and has about 30 years of experience in the restaurant industry. His wife, <b>Hortenca Sheshori</b>, who is also a native of Italy, also has numerous years of restaurant experience, and she works at Il Ponte as well. Even Beni's son works there, a true family affair. </div><div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYByZSJ1OXiKltioXeLG6r_v2pwBiK0_G8ci-DbvsYzdQkL2iazOhvpTRcn-uWg8Qawa3XMc-Ef4s84FMXxl5z5GmC78CjGgolCPNevP86LtXzUP0MbFZ-IL1wBbx4kER2Df17yI3iL57_AbPABZnijJz850ty8y7ZCDST2o9sy7k1NvQxSdvdqGxtd2M/s4032/IMG_0079.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYByZSJ1OXiKltioXeLG6r_v2pwBiK0_G8ci-DbvsYzdQkL2iazOhvpTRcn-uWg8Qawa3XMc-Ef4s84FMXxl5z5GmC78CjGgolCPNevP86LtXzUP0MbFZ-IL1wBbx4kER2Df17yI3iL57_AbPABZnijJz850ty8y7ZCDST2o9sy7k1NvQxSdvdqGxtd2M/w400-h300/IMG_0079.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIK1bqxC50BlakuSJLdlDIuvLHstb02iyRHlrMvupTcLC5wYUaBjSV6gXTwKpyVUszshk-CWeKtzo5BgZ7GEmFFghbyAC4Kh3EUhrOaRDpEzZAy2Zv2ZmOu3AwKzoMIUhThUT0v_AG8pkvwfaOQrx7hL-ixwFKh7p5Zcn-X9iZk1y9ARwec3FUPEh3hQ/s4032/IMG_0078.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIK1bqxC50BlakuSJLdlDIuvLHstb02iyRHlrMvupTcLC5wYUaBjSV6gXTwKpyVUszshk-CWeKtzo5BgZ7GEmFFghbyAC4Kh3EUhrOaRDpEzZAy2Zv2ZmOu3AwKzoMIUhThUT0v_AG8pkvwfaOQrx7hL-ixwFKh7p5Zcn-X9iZk1y9ARwec3FUPEh3hQ/w400-h300/IMG_0078.jpeg" width="400" /></a></div>The homey restaurant, with a casual elegance, seats about 50 people, and has a small bar with about seven seats. The restaurant is often busy, so I'd suggest making reservations, especially if you want to dine there on the weekend. The bar seats seem to fill up fairly quickly as well, although sometimes those guests are only there for a cocktail or glass of wine, so their seats free up after a relatively short time. The full food menu is available at the bar, and I sat there on one of my visits. </div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQH2uWZqRGIwOxw02ROqIjISa8BE0LDu1crVrMxLADv1jf1qnonKTIPaVMhh_Zl9eCmySnIXdtb3F_uPqDy-l5-O5mR4XBtjdoajF4gUjX9fSxVx0mW-mIfoTmlgOMqwwYGaTBRL8RsfymqJHSG4GaqHqL0PXwIfmldQVPNDemsdT98VTrbw7edItIOms/s4032/IMG_0050.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQH2uWZqRGIwOxw02ROqIjISa8BE0LDu1crVrMxLADv1jf1qnonKTIPaVMhh_Zl9eCmySnIXdtb3F_uPqDy-l5-O5mR4XBtjdoajF4gUjX9fSxVx0mW-mIfoTmlgOMqwwYGaTBRL8RsfymqJHSG4GaqHqL0PXwIfmldQVPNDemsdT98VTrbw7edItIOms/w300-h400/IMG_0050.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSKUOI4X3Uu1slF75hVDIL8Cs7rpECp5aIWKzy85tIcC4-FMhkcutBHZ3EvMfJMxyjVfagwZ_z8rOPCIQc-0zhBWOqoyMVnqUnvZkTxI9QSuHMzLEyfPHSpxsr8EGfcuu6TrLoMogTQJYMkxFbohmzQH0GBM51cbPUnO4xOakIdgjiZ-23zSttPR-Y8M/s4032/IMG_0049.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSKUOI4X3Uu1slF75hVDIL8Cs7rpECp5aIWKzy85tIcC4-FMhkcutBHZ3EvMfJMxyjVfagwZ_z8rOPCIQc-0zhBWOqoyMVnqUnvZkTxI9QSuHMzLEyfPHSpxsr8EGfcuu6TrLoMogTQJYMkxFbohmzQH0GBM51cbPUnO4xOakIdgjiZ-23zSttPR-Y8M/w400-h300/IMG_0049.jpeg" width="400" /></a></div>They have a full bar, with a number of <b>Signature Cocktails</b> (most about $14), from the classic <b>Aperol Spritz </b>to <b>Beni's Limoncello Martini</b>. The <b>Aperol Spritz </b>was a hefty-sized cocktail with a pleasant and well-balanced taste. The <b>bourbon</b> selections include choices such as <b>Blanton's </b>and <b>Pappy Van Winkle</b>. They also carry four beers, from <b>Moretti</b> to <b>Heineken</b>. </div><div><br /></div><div>The <b>Wine </b>list has recently been revised and expanded, and now they about 40 choices, mostly Italian, although with 9 choices from France, California, and Argentina. There are 14 choices available by the glass, mostly costing $12-$13, with one at $14 and one at $21. Most of the bottle prices range from $42-$99, with about 25% being more splurge choices, costing $110-$590. There are Italian whites, made from grapes such as <b>Grechetto</b> and <b>Falanghina</b>, and Italian reds, including <b>Barbera</b>, <b>Barolo, Amarone,</b> and more. When ordering wine here, I'd recommend you choose an Italian option. </div><div><br /></div><div>From the list, I've enjoyed two of their wines, including the <b>2015 Carus Gaudio Chianti Classico Gran Selezione</b> ($59) and the <b>Gianni Gagliardo Barbera d'Alba</b> ($54)<b>. </b>Both were delicious, interesting and went well with the various dishes. There are plenty of other wines on the list I want to explore in future visits. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtK8hfQPMRk-gNGNkNkCEXLDcCSKASlYtgAGwGP42097hKiHdQxMjTPMS7UFmfBgyiGCFsQZCVpHC2pJPvx4ry_i7PJy5wI86EAIXdURDA7ZAI2Ll6vRBbPEAujZxjdSmAWn_-BTGgENoRktiWNDwmpBJoLWRzt4Q_dxt1lTftNwPvOjMdFhpuHkJvk8/s4032/FFF6A140-AFC9-4EB5-921B-485768CE1D8C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtK8hfQPMRk-gNGNkNkCEXLDcCSKASlYtgAGwGP42097hKiHdQxMjTPMS7UFmfBgyiGCFsQZCVpHC2pJPvx4ry_i7PJy5wI86EAIXdURDA7ZAI2Ll6vRBbPEAujZxjdSmAWn_-BTGgENoRktiWNDwmpBJoLWRzt4Q_dxt1lTftNwPvOjMdFhpuHkJvk8/w400-h300/FFF6A140-AFC9-4EB5-921B-485768CE1D8C_1_201_a.jpeg" width="400" /></a></div>Each table receives a complimentary basket of fresh, warm and tasty bread and foccaia, with a small tub of olive oil and garlic cloves. What an excellent way to begin your dinner! I love warm bread, and each time I've dined here, I've smeared garlic and olive oil on my slices. </div><div><br /><div>The Food Menu has plenty of tasty and interesting options and there's usually a couple of Specials each night, such as an Appetizer and an Entree. You can begin with their <b>Antipasti,</b> which offers 10 choices ($14-$32), such as a brick-oven <b>Octopus, Beef Carpaccio</b> or <b>Prosciutto & Burrata Umbrian Style</b>. The <b>Insalate</b> offers 4 choices ($13-$14), including <b>Caesar Salad, Braised Beets Salad, Arugula Salad </b>and a <b>Soup of the Day</b>. </div><div><br /></div><div>The <b>Le Nostre Paste</b>, their Pasta dishes, are all made in-house. You have 10 choices ($21-$26), including <b>Spicy Rigatoni, Squid Ink Pasta with Polipo</b>, and <b>Gnocchi all Sorrentina</b>. Their <b>Pizza Napoletana</b> is wood fired at 900 degrees, and there are 8 choices available, including 4 Red and 4 White Pizzas ($18-$24). Finally, their <b>Secondi</b>, main entrees, has 8 choices ($28-$47), such as <b>Honey Lavender Duck, Tonno al Pepe Verde</b>, and <b>Pork Tovarisch</b>. Based on the high quality and quantity of each dish, the prices are reasonable. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJREg6gcDQYC_WwrnJWIbcfv9Fxl9i6mRSUGY_9qqf9a31FcI3uX32kXmGyw94W2Zixjq3hBbSa2JEU5g6-zZ6mOz4M4vxuKZuuEqjwRAcQj47Zl5o7-Sx6mecLgA9y3B8XOSZ7-Yl5O9BAtialGD0Nq48-GvQFB3QfBGdHpWceUMXyhTTjAbUMU18OY/s4032/IMG_0089.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJREg6gcDQYC_WwrnJWIbcfv9Fxl9i6mRSUGY_9qqf9a31FcI3uX32kXmGyw94W2Zixjq3hBbSa2JEU5g6-zZ6mOz4M4vxuKZuuEqjwRAcQj47Zl5o7-Sx6mecLgA9y3B8XOSZ7-Yl5O9BAtialGD0Nq48-GvQFB3QfBGdHpWceUMXyhTTjAbUMU18OY/w400-h300/IMG_0089.jpeg" width="400" /></a></div>As for Antipasti, the <b>Crispy Shrimp</b> ($18) is a new addition to their menu. The spicy shrimp are in <b>fagioli all' uccelletto</b>, a Tuscan dish of cannellini beans in a tomato sauce with fried sage and garlic. The plump and tender shrimp had a light and crispy batter, allowing the shrimp to shine and not be overwhelmed by the batter. The beans, sage and garlic were a nice addition, everything cooked perfectly. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJeuJVIozqHxU7sJUN_165H3UUNoP_aIZuzAzr319FU15nBC9t8lPa2PBQviV3w5ruN_BtBfurew2nbk6L9TOPiGKyYwgxrA4vxYfmQTOG4qy5M7sxKVOLDxDGa6eqOTNj4ebSnFn1FqK9HK938w1nM7Z8IZLWrEfXj-w5bV6W0xip_dXjmlJzJv65lM/s4032/IMG_0051.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJeuJVIozqHxU7sJUN_165H3UUNoP_aIZuzAzr319FU15nBC9t8lPa2PBQviV3w5ruN_BtBfurew2nbk6L9TOPiGKyYwgxrA4vxYfmQTOG4qy5M7sxKVOLDxDGa6eqOTNj4ebSnFn1FqK9HK938w1nM7Z8IZLWrEfXj-w5bV6W0xip_dXjmlJzJv65lM/w400-h300/IMG_0051.jpeg" width="400" /></a></div><div>This dish seems to be a variation of their <b>Prosciutto and Burrata Umbrian Style</b> ($20), which has two pieces of puffy fried dough (without any sugar or cinnamon), topped by prosciutto and mortadella, with creamy burrata and a balsamic reduction. A delightful combination of textures and fresh flavors, and the fried dough was an intriguing variation. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSP8XwbKux5VhjM32NS0DhtqliUli_n2bcCnLA1E8QIPT5mr1HUBde9_jG8ku5jJWDWFX7A1Gp58MJwXEJS1Rt4Oz_PDm7ZTOGTfA4Zar0v34qyg3DgcuxpF5bzeGeCvz6OgAqbc1aYJRSRKpUwPyd3skiAvqBIYd1NrzKrHVqVB6yoVIdEMb2XUUz0QM/s4032/IMG_0101.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSP8XwbKux5VhjM32NS0DhtqliUli_n2bcCnLA1E8QIPT5mr1HUBde9_jG8ku5jJWDWFX7A1Gp58MJwXEJS1Rt4Oz_PDm7ZTOGTfA4Zar0v34qyg3DgcuxpF5bzeGeCvz6OgAqbc1aYJRSRKpUwPyd3skiAvqBIYd1NrzKrHVqVB6yoVIdEMb2XUUz0QM/w400-h300/IMG_0101.jpeg" width="400" /></a></div><div>The <b>Asparagus alla Bismark </b>($18) comprised an asparagus gratin, sunny side egg, toasted hazelnuts, and truffle in a cacio e Pepe sauce. This dish was a big hit at my table, with tender, thin asparagus, the crunch of the hazelnuts, and the subtle truffle and sauce. It was said to be one of their favorite asparagus dishes in a long time. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzL0WKZ93mCVwFjHKbnnHTIjnz_WUr6eceDEhdzk8ncVglgr5pkAF3c_b8aPQ3kElFeE3iTg6bV23uQ8LwXwg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>An Antipasti Special one evening was a <b>Raviolo al' Uovo</b>, a huge ravioli, stuffed with ricotta and a runny egg yolk, in a brown butter sauce. The video above shows the ravioli being cut into, and the egg yolk seeping out. This was another delicious and well-balanced dish, with perfectly cooked pasta, lots of creamy ricotta, the rich taste of egg yolk and a delightful sauce. Highly recommended.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEr4QbBM6b8dZnI-BMURZjMcovGmQyuSiGEWFXI5JnSaJ0Zm2URj0DjkVbH6KPvHb8IWwJTRr7mjtLg44YI-o7LEG16PMQqys1kuyGznC-hws1-bOHenPhhnRCWA2G6xqunL6erK9BW4rqfWxTxPwTfqB1N6bliQIIssgi-GNpYf1CpTVYq0xuGS3HBgA/s4032/IMG_9862.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEr4QbBM6b8dZnI-BMURZjMcovGmQyuSiGEWFXI5JnSaJ0Zm2URj0DjkVbH6KPvHb8IWwJTRr7mjtLg44YI-o7LEG16PMQqys1kuyGznC-hws1-bOHenPhhnRCWA2G6xqunL6erK9BW4rqfWxTxPwTfqB1N6bliQIIssgi-GNpYf1CpTVYq0xuGS3HBgA/w300-h400/IMG_9862.jpeg" width="300" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLvV3iyPquGoS8uobZlCPxGNX9Zabr6H3_0VyQfWUeTkCGHBPpHeh754OwaWGuBW7BW4liF1PXRAAftDIapr7Fqus0LEuf5OV9GZQ7gPMFtjQ5lG6KK3KYk8mAVD9HOc_Ld9JoK-SfHu8EDqjeoNmXziXOSq0eib9dZTGzG_-M9X4Or6emdJzOFEipzw/s4032/IMG_9864.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLvV3iyPquGoS8uobZlCPxGNX9Zabr6H3_0VyQfWUeTkCGHBPpHeh754OwaWGuBW7BW4liF1PXRAAftDIapr7Fqus0LEuf5OV9GZQ7gPMFtjQ5lG6KK3KYk8mAVD9HOc_Ld9JoK-SfHu8EDqjeoNmXziXOSq0eib9dZTGzG_-M9X4Or6emdJzOFEipzw/w400-h300/IMG_9864.jpeg" width="400" /></a></div>This is their wood-fired Pizza Oven, which fires at 900 degrees, and it's visible from certain vantages in the dining room. Such a compelling view!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkOxZOW9oyrwHBBlDt9SSNKBKjfAUuMVaeicYheQBRtER2PXOFaLmCCMoAVABr7LQH3LLuLmPY_e0u4-BBPCN0UXs1jK_AlwDOyfl1UhoReJGZr-KS8uxOSK6nC1TXhbI6ghhiXlt7-wS5s64gGkYd9QvN9ClqCzMQgT4j-xHoU4KiD3ADdJ1x-IacxY/s4032/IMG_0055.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkOxZOW9oyrwHBBlDt9SSNKBKjfAUuMVaeicYheQBRtER2PXOFaLmCCMoAVABr7LQH3LLuLmPY_e0u4-BBPCN0UXs1jK_AlwDOyfl1UhoReJGZr-KS8uxOSK6nC1TXhbI6ghhiXlt7-wS5s64gGkYd9QvN9ClqCzMQgT4j-xHoU4KiD3ADdJ1x-IacxY/w400-h300/IMG_0055.jpeg" width="400" /></a></div>I <b><a href="https://passionatefoodie.blogspot.com/2023/12/il-ponte-italian-cuisine-in-woburn.html" target="_blank">previously wrote</a></b> about the <b>Quatro Formagi Pizza</b>, and now I'll discuss two more of their scrumptious pizzas. I'll note that in all of these pizzas, the crust is perfect: light, airy and crisp, with some slight charring. And they look beautiful too. Above is their <b>Pepperoni Pizza</b> ($20), with tomato, mozzarella, cacio, and olio santo. A tasty sauce, plenty of meaty and slightly spicy pepperoni, lots of cheese and that perfect crust. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhP1T8C1gdlHRM3_4XvMb0naXl_hQBIy3o3dLF6Pzr0HWn8rTGXxYNG8GRTaCRyHv4X9sq5GiL93_Dbejeg5ev6O8V1uA_1zB-RT4ZRwq-M-cTDfspZcA5VRXa-nJPIIsaaz60YPx3p2NoHzEDac8dISAjOKXJ1ElGTd2tU_npLSE0cwscaXhIzAOBMk/s4032/IMG_9865.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhP1T8C1gdlHRM3_4XvMb0naXl_hQBIy3o3dLF6Pzr0HWn8rTGXxYNG8GRTaCRyHv4X9sq5GiL93_Dbejeg5ev6O8V1uA_1zB-RT4ZRwq-M-cTDfspZcA5VRXa-nJPIIsaaz60YPx3p2NoHzEDac8dISAjOKXJ1ElGTd2tU_npLSE0cwscaXhIzAOBMk/w300-h400/IMG_9865.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAa4KX-gfDFkEbWaODQ-XcFdOtZ2GZRzldUlbag11OlGUcJaHv1TVFuhDhpAD8xjlkoqc5CPEQbGYr_hbAhjGVJy2WUkpmK9cwmGLvzA_2Wq8hZb2THvQERO-i_2dFI7DJ_cL_W3i7EqGsmDI1feZ-DDgm-08iHD-nKnpPb6qKOzOPUlKHJTtjzREhFs/s4032/IMG_9869.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAa4KX-gfDFkEbWaODQ-XcFdOtZ2GZRzldUlbag11OlGUcJaHv1TVFuhDhpAD8xjlkoqc5CPEQbGYr_hbAhjGVJy2WUkpmK9cwmGLvzA_2Wq8hZb2THvQERO-i_2dFI7DJ_cL_W3i7EqGsmDI1feZ-DDgm-08iHD-nKnpPb6qKOzOPUlKHJTtjzREhFs/w400-h300/IMG_9869.jpeg" width="400" /></a></div>The <b>Fico va a Parma Pizza</b> ($24) is comprised of fig, mozzarella, walnuts, goat cheese, cacio, prosciutto, and arugula. In the first picture above, you can see the pizza before the prosciutto and arugula were added, showcasing the ingredients which are later covered up. The bottom picture shows the completed pizza, the prosciutto and arugula concealing the bottom toppings. Another absolutely delicious pizza, with sweet, salty, and slightly bitter flavors, enhanced by creamy, crunchy, and crisp textures,<br /><div><br /></div><div>This is one of the best places in the Woburn area for Neapolitan pizza, and it's well worth getting it even just for takeout. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoW2xNSjtY3jZ8frj2kE0vAV0bVaUG5hNtdVJaelHTwDIE3JZ9eF0f4lMsiNekPoNycFrYeFSV4KdeEom0NMfO1fJfCeexYUS4XV6MXhV7GkvhSj0dHT0GQm1gVppSvRPm2y8-JqnYamfcczF_i_YU_cvbz0J9T2kDPjrvdm2_KlHZo3m9NXH4Mhah-Y/s4032/IMG_0053.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoW2xNSjtY3jZ8frj2kE0vAV0bVaUG5hNtdVJaelHTwDIE3JZ9eF0f4lMsiNekPoNycFrYeFSV4KdeEom0NMfO1fJfCeexYUS4XV6MXhV7GkvhSj0dHT0GQm1gVppSvRPm2y8-JqnYamfcczF_i_YU_cvbz0J9T2kDPjrvdm2_KlHZo3m9NXH4Mhah-Y/w400-h300/IMG_0053.jpeg" width="400" /></a></div>As for Pasta dishes, I <b><a href="https://passionatefoodie.blogspot.com/2023/12/il-ponte-italian-cuisine-in-woburn.html" target="_blank">previously wrote</a></b> about the fantastic <b>Tortellini all Norcina</b>. Another recent addition to their menu is <b>La Gricia</b> ($24), made in a traditional Roman style, with house-made rigatoni, cacio e pepe, and guanciale. A relatively simple dish, but expertly created. The rigatoni were nicely al dente, and the guanciale was excellent, crispy, meaty and salty. There was a richness to the dish with the cheese and the fat of the guanciale. </div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLr1-yGxlOKwYS1y_ZP2ql0zNmfsMRXjZXs16-iblJP7cv-F3Pe54BTeTUSnw5Y65wXQ11HGq5hVJurp4ZJHDA3DL1fJ6RMMXfnuG2cq0JTyRaYQBZOjT-U5Eygs96tyf8e7h9wAyP3U9h3SxUH0_UXsPpvreAj65Y0TFtV2AADInuiam8UswnnKpck4/s4032/IMG_0092.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLr1-yGxlOKwYS1y_ZP2ql0zNmfsMRXjZXs16-iblJP7cv-F3Pe54BTeTUSnw5Y65wXQ11HGq5hVJurp4ZJHDA3DL1fJ6RMMXfnuG2cq0JTyRaYQBZOjT-U5Eygs96tyf8e7h9wAyP3U9h3SxUH0_UXsPpvreAj65Y0TFtV2AADInuiam8UswnnKpck4/w300-h400/IMG_0092.jpeg" width="300" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi-8QUiqkN9PGEiK3qmf04Z5QHPasArHuC2qBgUK1GXHDJWomBI9GSR31nVLaBIRWh8Cfsay7AVMqZrgWwXpz3lPnddyQJo3aBHxx4jqCLXXeNDUoK7dahVrTbj8-n77TXCd2Sk_zh4Qpwb0zc_FeXUYQe7AQ_x4IdQpcctQRJ_HvBEgEj3coG400n_g/s4032/IMG_0103.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi-8QUiqkN9PGEiK3qmf04Z5QHPasArHuC2qBgUK1GXHDJWomBI9GSR31nVLaBIRWh8Cfsay7AVMqZrgWwXpz3lPnddyQJo3aBHxx4jqCLXXeNDUoK7dahVrTbj8-n77TXCd2Sk_zh4Qpwb0zc_FeXUYQe7AQ_x4IdQpcctQRJ_HvBEgEj3coG400n_g/w400-h300/IMG_0103.jpeg" width="400" /></a></div>As for <b>Secondi </b>dishes, I <b><a href="https://passionatefoodie.blogspot.com/2023/12/il-ponte-italian-cuisine-in-woburn.html" target="_blank">previously wrote</a></b> about the amazing <b>Veal alla Petroniana</b>. One of the Secondi Specials one evening was <b>Swordfish </b>($46), parmesan crusted with a puttanesca sauce and accompanied by a chive risotto. The top photo is how the dish arrived at the table, and the bottom photo shows the swordfish with the removal of the greens, so you can see the puttanesca sauce. This was one of the juiciest swordfish dishes I've enjoyed in quite some time, enhanced by that beautiful and crispy crust and the tasty puttanesca. It was also quite a substantial piece of swordfish too. The creamy risotto was a fine accompaniment as well. Highly recommended.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4nQi3y8Ra5rHTwJUsJnpQeVHcf3oySyZvh0hxsOnbSITwe9AraEFu5T55IvjEq5lgw6OKcnJ2GJv82bjojDiEA4PpcobP579EZRboRVT34zo93AR1urfNW0FpF4xuEPRdzilf2X_TSCbMHwNvkq0xQFKwHs0yApSJT4vgWcBG7l2OoE3s-062Y0bUxQ/s4032/IMG_0098.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4nQi3y8Ra5rHTwJUsJnpQeVHcf3oySyZvh0hxsOnbSITwe9AraEFu5T55IvjEq5lgw6OKcnJ2GJv82bjojDiEA4PpcobP579EZRboRVT34zo93AR1urfNW0FpF4xuEPRdzilf2X_TSCbMHwNvkq0xQFKwHs0yApSJT4vgWcBG7l2OoE3s-062Y0bUxQ/w400-h300/IMG_0098.jpeg" width="400" /></a></div><div>The <b>Pollo ai Funghi </b>($32) is essentially a variation of Chicken Marsala, with two good-sized and tender chicken escalopes, smothered in mushrooms, in a light Marsala sauce and accompanied by pasta. The Marsala sauce was mildly sweet and rich in flavor, and it gently coated everything, rather than forming a pool beneath the chicken and pasta. Delicious, cooked perfectly, and a fine entree. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4j77WxhjzxySivmkWpmBYjlluajpw62MUs9J0tZ9tyiv8PiC7SItBsUBMHGx289wKHAoce5CzYeYukIYozUmXgNu08ldqw-3wlqfsbSskRpusADEcvrgLFk-reB0uYW14lykJzGNclfVpCUdbLJ8aMYl3M5_u7nr-LVd_ECdrKq4wIceRpJhm9XB3gE/s4032/IMG_0108.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4j77WxhjzxySivmkWpmBYjlluajpw62MUs9J0tZ9tyiv8PiC7SItBsUBMHGx289wKHAoce5CzYeYukIYozUmXgNu08ldqw-3wlqfsbSskRpusADEcvrgLFk-reB0uYW14lykJzGNclfVpCUdbLJ8aMYl3M5_u7nr-LVd_ECdrKq4wIceRpJhm9XB3gE/w400-h300/IMG_0108.jpeg" width="400" /></a></div>The <b>Dessert</b> menu has 6 choices ($9-$13), from <b>Tiramisu</b> to <b>Cannoli</b>, and the desserts are generally made from scratch. Above, the photo shows two desserts, the <b>Bombolone</b> (warm donuts with chocolate chip gelato, served with English cream and chocolate sauce) and the <b>Semifreddo</b> (pistacchio and honey mousse, with mixed berry gelato, English cream, and brutti ma buoni biscotti). Both were quite tasty, especially the gelatos, and each dish was a pleasant mix of flavors and textures. The mousse was quite intriguing and delicious. <div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1tBFjC3RHUWw8RHrgcDW7l2tOZkOp4WNta4HZAugS2_esTbVF8mkfdGGuYBWNPk30cSd26LB4RTWpM_CKkH-TeyPaMj-5AyLFb64vAZSah-t72T70OLmc8DFmMjRHXPz8nb1-afbBxRyjPxSgu2r4I6XNdhyphenhyphen2yUSKJzIZwJAI2gaCsG3YNE45QMZ8Uw/s4032/IMG_0058.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1tBFjC3RHUWw8RHrgcDW7l2tOZkOp4WNta4HZAugS2_esTbVF8mkfdGGuYBWNPk30cSd26LB4RTWpM_CKkH-TeyPaMj-5AyLFb64vAZSah-t72T70OLmc8DFmMjRHXPz8nb1-afbBxRyjPxSgu2r4I6XNdhyphenhyphen2yUSKJzIZwJAI2gaCsG3YNE45QMZ8Uw/w400-h300/IMG_0058.jpeg" width="400" /></a></div>This was a Special one evening, with a <b>molten Chocolate cake</b> (made from scratch), a mixed berry gelato, English cream, and more. I didn't get the exact name of this dish, but its taste is quite memorable. The cake was rich, creamy and chocolately, with bright red fruits in the gelato. A heavenly dessert. <br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCMOvwwY092gedAAx0jf439c-MDwlGl2ih-EMjnN7ck9GK3iO773V1f4ifDSs4WnAUsq5Yeo50Afb7NeNVyTYKMR3isI6YvMwe5tRvd-HBBGw4tD0npuCwcylIIjni0K2Pqti3yUTybMxz5MaMc2tuo_DJM5AT1_a0SJmdwFJ2JpBJct3zjz5QVzZ6Wg/s4032/IMG_9816.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCMOvwwY092gedAAx0jf439c-MDwlGl2ih-EMjnN7ck9GK3iO773V1f4ifDSs4WnAUsq5Yeo50Afb7NeNVyTYKMR3isI6YvMwe5tRvd-HBBGw4tD0npuCwcylIIjni0K2Pqti3yUTybMxz5MaMc2tuo_DJM5AT1_a0SJmdwFJ2JpBJct3zjz5QVzZ6Wg/w400-h300/IMG_9816.jpeg" width="400" /></a></div><div>Service was excellent on all of my visits, the servers being genuinely personable and attentive, without being obtrusive. Although you have one primary server, the servers work as a well-oiled team. Chef Kurti, during the course of the evening while he's working in the kitchen or at the pizza oven, makes time to stop by numerous tables to check how the customers are enjoying their dinner. He's such a charming man, with a deep passion for Italian cuisine, and a great culinary talent. </div><div><br /></div><div>On each visit, I enjoyed an excellent, delicious and consistent dining experience. I'm so impressed with <a href="https://www.ilpontew.com" style="font-weight: bold;" target="_blank">Il Ponte</a> and it earns my highest recommendation. I'll be returning there again soon, and hope all my readers visit this restaurant as well. You won't be disappointed. </div></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-88995273674973638172024-02-05T03:00:00.002-05:002024-02-05T03:00:00.265-05:00Rant: Respect The Single Country Wine List <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZibtKbYrRNuZekemWF8o_nglRb6oZHphR1cHg2oKTI03qcs3KlPaM1J7y5ElO7jPXQVNAvLmbR7ZpQcTRrFwSKH5cSZ_1_y5cSKaIbQO6AJF209bamy4JxjHCAmliFtfm8AJSrxAwk8lWU6k4lawGqg8KTx1bH96_vq5Nu5JWUEZscZq8Vroc6QxeCY/s4032/IMG_7754.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZibtKbYrRNuZekemWF8o_nglRb6oZHphR1cHg2oKTI03qcs3KlPaM1J7y5ElO7jPXQVNAvLmbR7ZpQcTRrFwSKH5cSZ_1_y5cSKaIbQO6AJF209bamy4JxjHCAmliFtfm8AJSrxAwk8lWU6k4lawGqg8KTx1bH96_vq5Nu5JWUEZscZq8Vroc6QxeCY/w300-h400/IMG_7754.jpeg" width="300" /></a></div>Consider this situation: You dine at a new Italian restaurant and while you peruse its wine list, you see that they only carry Italian wines. There is no <b>California Chardonnay</b> or <b>Australian Shiraz</b>, no <b>New Zealand Sauvignon Blanc</b> or <b>Argentina Malbec</b>. Instead, you see listings for <b>Chianti</b> and <b>Prosecco</b>, <b>Franciacorta</b> and <b>Barolo</b>, as well as wines with grapes unfamiliar to you, like <b>Grillo, Frappato</b> and <b>Arneis</b>. <div><br /></div><div>Does this situation bother you because you can't find the wines you usually enjoy? Does this situation bother you because you don't know much about many of those Italian wines? Or are you pleased with the wine menu, relishing the adventure of exploring the list, and potentially finding new favorite wines? I hope you answered positively to the third question. <div>
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There are restaurants which choose to limit their wine list to a single country, to fit their cuisine, though locally, they are in the minority. A couple of my favorite restaurants which do this include <b><a href="https://krasiboston.com" target="_blank">Krasi</a></b> (all Greek wine list) and <a href="https://www.atavolawinchester.com" style="font-weight: bold;" target="_blank">A Tavola</a> (all Italian wine list). However, many restaurants create wine lists which try to cater to diverse preferences, not willing to take the risk of a single country list. They fear offending some of their customers by not having certain types of wines. Their wine list might be predominately from one country, but there will be a percentage from at least several other countries. </div><div><br /></div><div>Is that really necessary?</div>
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I respect a restaurant willing to create a single country wine list, and I know I'm sure to find plenty of wines that will enjoy. I also savor the adventure of exploring such a list, trying wines that are new to me. Sure, wines from all over the world can pair well with Italian cuisine, but if an Italian restaurant only wants to offer Italian wines to pair with their cuisine, I am fully supportive of their desire. It's a way to expose more consumers to the diversity and wonders of Italian wine, to helping to broaden their palates. </div>
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You wouldn't go to an Italian restaurant and expect to find Australian meat pies or Southern-style fried chicken, so why expect to find wines from places other than Italy? You are going for the experience of Italian cuisine, and wine is actually food. Thus, it makes sense that Italian wine is served as part of the Italian cuisine. This applies to any ethnic restaurant which chooses to limit its wine list to the country of its cuisine. </div>
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For many restaurants though, it's a matter of money. There are some picky and demanding consumers who would object to such a singular wine list. They are too set in their ways, unwilling to be open to new wines, and only want to be able to get their California Chardonnay, or other vinous preference, no matter what restaurant where they dine. If a restaurant has a single country wine list, they won't attract these type of customers, and that could have negative economic consequences for the restaurant. </div><div><br /></div><div>It's also this type of picky consumer who demands that every Italian restaurant must serve Chicken Parmigiana, even if that Italian restaurant desires to only serve a specific regional cuisine which wouldn't serve such a dish, or simply doesn't want to serve that dish. Those picky consumers won't patronize an Italian restaurant which doesn't serve their favorite dish. </div>
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We need to give our support to those restaurant brave enough to have a single country wine list, to dine at such restaurants and enjoy their wine choices. Consumers need to be more open to wines that are outside their usual preference. They shouldn't demand that every restaurant conform to their own wine preferences. Be open to the joys of other wines. The sommelier, wine director, or servers at these restaurants can help you select wines that are similar to your preferences, and will appeal to you. </div>
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What are your thoughts on restaurants with single country wine lists? Do you have any favorite restaurants with such a list?</div>
</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-29997926322741723272024-02-01T09:46:00.006-05:002024-02-01T09:46:57.033-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) Chef Kevin HanQing</b> alongside <b><a href="https://www.encorebostonharbor.com/dining-and-nightlife/dining/red-8" target="_blank">The Red 8</a></b> and <b><a href="https://www.encorebostonharbor.com" target="_blank">Encore Boston Harbor</a></b> teams invite guests to join them for a special Lunar New Year feast on Saturday, February 10th. Encore Boston Harbor’s signature, authentic Chinese restaurant Red 8, will be offering a prix fixe, Lunar New Year feast from Saturday, February 10th through Saturday, February 24th. <div><br /></div><div>Available in addition to Red 8’s regular menu, Chef Yuan's multi-course Lunar New Year menu will be available for $148 per person and feature dishes including: </div><div>Roasted duck & pork rib<br />
Seaweed salad<br />
Fish maw & seafood soup<br />
Half garlic steamed lobster<br />
Yi mein noodles with mushroom<br />
Pan-fried sweet nian gao<br /><br />
For more information, or to make a reservation, please visit <b><a href="https://www.encorebostonharbor.com/dining-and-nightlife/dining/red-8" target="_blank">HERE</a></b>.
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2) </b>On Sunday, February 18th, from Noon to 5pm, <b><a href="http://www.rochambeauboston.com" target="_blank">Rochambeau</a></b> presents <b>Brunch, Burlesque, and Beats</b>. The French fête will treat guest to a brunch spread alongside a live DJ spinning fun beats and captivating burlesque performances by talented burlesque artist, <b>Mistress Manifest</b>. Brunch tickets cost $40 and can be purchased <b><a href="https://rochambeauboston.getbento.com/store/event/brunch-burlesque-beats/" target="_blank">HERE</a></b>.
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3)</b> <b><a href="http://www.southstreetdiner.com" target="_blank">South Street Diner</a></b>, one of Boston’s longest running late-night restaurants is hosting an all-day <b>Mardi Gras</b> celebration in honor of “<b>Fat Tuesday</b>” – the last day of the Carnival season. Owner <b>Sol Sidell</b> is recreating that authentic New Orleans feel inside the walls of the late-night restaurant on Tuesday, February 13th from 11 a.m. to 11 p.m.
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Come on down and enjoy an all-you-can-eat jambalaya feast for $9.95 along with other Louisiana-style Mardi Gras items including signature<b> Beads & Beignets</b>. You can wash down the southern cuisine with the late-night restaurant’s very own <b>Voodoo
Punch</b> for $9 per glass.
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The atmosphere will make you feel like you’re right on Bourbon Street. The staff will be handing out Mardi Gras beads and dressed head to toe in traditional Mardi Gras garb. Come join South Street Diner and groove into the night with the New Orleans Zydeco music bumping from the jukebox.<br /><br /><b>
4)</b> <b><a href="https://cranerivercheeseclub.com" target="_blank">Crane River's Cheese Club</a></b> is ‘<b>Game Day</b>’ ready with their newest prepared food options for your Super Bowl celebrations. Created by <b>Chef Poe</b> and <b>Chef Guzman</b>, the following signature dishes are packaged for customers’ football delight. </div><div><ul style="text-align: left;"><li><b>Poe Pizza</b>, a 10-inch cheese pizza featuring a tantalizing blend of extra sauce and extra cheese.</li><li><b>Korean Chicken Wings: </b> Each wing is a harmony of sweet, spicy, and savory flavors, with chile, citrus, sesame & tamari marinated gochujang type oil, and spicy ranch dipping sauce. Crispy on the outside, juicy on the inside. </li><li><b>Wild Boar Meatballs:</b> These meatballs are a twist on a classic favorite with spicy ginger and a cilantro broth. </li><li><b>Crane Rivers Pork Dumplings</b>: with ginger, garlic & cabbage, and house-made sriracha & soy broth. </li></ul><b>
5) </b>Join <b><a href="https://www.forcellaboston.com" target="_blank">Forcella</a></b> for a <b>Campania Wine Dinner </b>on Thursday, February 22nd at either 5:00 p.m. or 7:15 p.m. Indulge in a five-course meal with wine pairing to experience a Taste of Italy. The variety of dinner dishes include seafood, steak and pasta all paired with Italian wines to compliment the flavors. <br /><br /><b>
Menu<br />
Polpetti Affogate</b> (Tomato Braised Baby Octopus, Garlic, Chili, Warm bread)<br />
2021 Fiano Beneventano <br /><b>
Beef Carpaccio </b>(Tenderloin, Roasted Garlic Aioli, Oven Dried Tomatoes, Toasted Hazelnuts)<br />
2020 Cabernet Sauvignon “Rython” <br /><b>
Mushroom Risotto</b> (Roasted Mushrooms, Black Winter Truffle, Grana)<br />
2019 Aglianico del Taburno Riserva “Iovi Tonant” <br /><b>
Pan Roasted Swordfish</b> (Carrot Puree, Black Lentils, Pickled Beet Sauce, Toasted Pistachios)<br />
Sparkling Aglianico “Prestige Rose” <br /><b>
Short Rib</b> (Creamy Potatoes, Broccoli Rabe, Montepulciano Demi)<br />
2019 Aglianico Appasito “Kapnios”<br />
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Cost:</b> The Campania Wine Dinner costs $125 per adult. Guests must be at least 21 years old with a proper ID to attend. Reservations must be made <b><a href="https://www.opentable.com/r/forcella-boston" target="_blank">online</a></b> in advance as there is limited seating available. </div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-21497277902717329272024-01-29T03:00:00.041-05:002024-01-29T03:00:00.295-05:00Rant: Approach Wine Like A Child<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzD_TE76MZGGpBJrcyb42v7eGBfkBv7FXDcj96m0ls2utxtblTzFpu6jjHhCXmA50C8iHbgKqhV_ax6nBtbDGCX_3qsFmwzHxUWOp82qwfm4pkjRpU-kRKMP8x2y5ZAiCIeVj_myyXryJiT5qqULCaL3G7H6mqp6q5zP-3PdOrFppDiAXAndwdI7ZxiY/s4032/IMG_0050.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzD_TE76MZGGpBJrcyb42v7eGBfkBv7FXDcj96m0ls2utxtblTzFpu6jjHhCXmA50C8iHbgKqhV_ax6nBtbDGCX_3qsFmwzHxUWOp82qwfm4pkjRpU-kRKMP8x2y5ZAiCIeVj_myyXryJiT5qqULCaL3G7H6mqp6q5zP-3PdOrFppDiAXAndwdI7ZxiY/w300-h400/IMG_0050.jpeg" width="300" /></a></div><b><i>Have you lost your sense of vinous wonder?</i></b><br />
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After years of wine drinking, some people's palates become jaded and little excites them anymore. They also don't seek out different wines, electing to drink the same old wines all the time. Still other people become arrogant and pretentious, often primarily chasing after trophy wines, engaging in one-upmanship with their friends. They seek out high-end Bordeaux and Burgundy, California Cabernet and Italian Barolo, and similar such wines. Dining out with such people becomes a competition, with each person seeking to select what they perceive to be one of the best trophy wines on the list. <div><br /></div><div>All of these people see nothing wrong with their behavior, failing to realize they have lost their sense of vinous wonder.<br />
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There are people, with the same amount of wine drinking experience, who haven't become jaded or pretentious, who still marvel at wines that aren't trophies, wines which may be inexpensive and more unusual. They get excited about rare grapes, unique wine-making styles, and less common wine regions. These individuals appreciate and understand the allure of trophy wines, the expensive classics, but they don't make them their <i>raison d'être</i>. They find pleasure and wonder in a much wider range of wines, of all price points, of all types, from all regions.<br />
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It's usually easy to differentiate those who are jaded or pretentious from those who still possess that sense of wonder. Those who still possesses that wonder will present a new wine, priced under $25, that excites them and you'll see a fire in their eyes and their words will be indicative of their delight. They will be eager to share that wine, to spread their thrill with their friends. </div><div><br /></div><div>On the other hand, the jaded person might share a similar wine, finding it of interest, but it's obvious they lack a true passion for the wine. It's offered more as intellectual experience, and it might even be compared to higher-end wines, noting its failings compared to those classics. They will likely concentrate more on what they see as flaws in the inexpensive wine, and might even show disdain for it.<br />
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We should approach wine as a child approaches life, with an eager curiosity. Like children, we should embrace wonder and be open to new experiences. We should want to explore the diversity of wine, and not simply surround ourselves with "classic," and other expensive wines. For example, at the upcoming <b><a href="https://passionatefoodie.blogspot.com/2024/01/boston-wine-expo-advice-on-attending.html" target="_blank">Boston Wine Expo</a></b>, there will be ample opportunity to explore less common wines, and not just the same old wines you drink all the time. If you attend the Expo, or any other large-scale wine tasting event, you should approach it with a child's curiosity. <br />
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I want to spend time and share wine with those who still possess their sense of vinous wonder. We can marvel together at the unique, inexpensive wines we find. We can still drink and enjoy high-end, classic wines too but we won't turn up our noses at other wines. We will cherish the diversity of wine, being adventurous and exploring all that exists. <br />
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Try to examine your own approach to wine with a critical eye, to determine whether you still possess that wonder or not. If you do, then I strongly advise you to be wary of becoming jaded or pretentious. If you do not, then I highly recommend you make changes to your vinous life. It's never too late to change. If you refuse to change, then you'll lose out on so much.</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-2857066813059652542024-01-25T03:00:00.062-05:002024-01-25T03:00:00.152-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.<br />
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1) </b><b><a href="http://www.abeandlouies.com" target="_blank">Abe & Louie’s</a></b> will be dishing out a quintet of specials for six nights of “<b>date nigh</b>t.” To start, there’s a half-dozen roasted <b>A5 Atlantic Coast oysters</b> with wagyu renderings, black truffle, and gremolata ($30) as well as a <b>slow-baked beet salad</b> with whipped goat cheese, toasted pistachios and a lemon-mint vinaigrette ($19). For entrees, there is a <b>poached Maine lobster tail </b>with gnocchi Parisienne, beech mushrooms and bearnaise ($42) in addition to a <b>16-ounce, 40-day dry aged bone-in NY strip</b> with grilled broccolini and a twice-baked potato ($115). The dessert feature is a <b>wild strawberry tarte</b> with chocolate ice cream ($12). Cocktail pairings include <b>Forbidden Fruit </b>with Sipsmith gin, Cardamaro, Cappelletti, cranberry juice and prosecco as well as <b>Devilish Margarita</b> with Patron, Cointreau, spicy yuzu puree, crème de cassis and fresh citrus. Reservations from February 9-14. <br /><br /><b>2)</b> <b><a href="http://www.atlanticfish.com" target="_blank">Atlantic Fish Co.</a></b> will feature their full menu of seafood classics in addition to some special features during the week leading up to Valentine’s Day. To start, there is a <b>roasted butternut squash & radicchio salad</b> with winter pear, aged parmesan, and citrus vinaigrette ($17) as well as <b>six oysters Rockefeller</b> with wilted spinach and a black truffle hollandaise ($27). The duo of mains is a <b>baked New England scrod</b> with Ritz cracker crumbs, roasted broccolini, fingerling potatoes and a lemon-butter sauce ($39) in addition to <b>lobster carbonara </b>with homemade fettuccini, guanciale, English peas and pecorino Romano ($46). For something sweet, opt for the <b>wild strawberry tarte</b> with chocolate ice cream ($12). Cocktail pairings include <b>Who’s the Best Catch? </b>with Lunazul reposado tequila, lime juice and scotch bonnet pomegranate as well as <b>How About a Squeeze?</b> with orange vodka, clementine oleo, Pom juice and fresh citrus. Reservations from February 9-14. <br /><br /><b>3)</b> <b><a href="http://www.coachgrill.com">Coach Grill</a></b>, will dish out six nights of romance-inspired specials for Valentine’s Day. The starter features are a <b>half-dozen grilled Atlantic Coast oysters</b> with ginger mignonette and pomegranate kernels ($27) as well as a <b>prime steak tartare</b> with toast points ($31). Bring your appetite for the main courses, a <b>Colorado herb-crusted rack of lamb </b>with potatoes au gratin and green beans in a red wine reduction ($75) and the <b>grilled swordfish chop </b>with roasted mushrooms, cauliflower puree and lemon-brown butter ($65). Leave room for dessert, a <b>wild strawberry tarte </b>with chocolate ice cream ($12). Featured cocktails include the <b>Getting Fizzy with It </b>with Sipsmith gin, pomegranate, simple syrup, fresh citrus and soda water; <b>No Sour Hearts Here</b> with Benchmark bourbon, Pom juice, Domaine Canton and fresh lemon juice; and Temple of Love with Grey Goose, Luxardo, black cherry puree, grenadine and Sprite. Reservations from February 9-14. <br /><br /><b>4) </b>On Wednesday, February 14th, <b><a href="http://www.saltiegirl.com" target="_blank">Saltie Girl</a></b> will be hosting a four-course, prix fixe dinner with Chef Kyle McClelland. With two seatings at 6 and 8 p.m., the special dinner will be held in Saltie Girl’s original, intimate space located at 281 Dartmouth Street. The seafood-centric menu costs $100 per person and will feature options including wagyu beef tartare, cacio e pepe spaghetti, and pan-roasted black cod. Please visit <b><a href="https://resy.com/cities/bos/venues/saltie-girl/events/valentines-prix-fixe-dinner-with-chef-kyle-mc-clelland-2024-02-14?seats=2&date=2024-01-23" target="_blank">HERE</a></b> for the full menu and to make a reservation.
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5)</b> <b>Chef Will Gilson’s</b> romantic Italian destination <b><a href="http://www.thelexingtoncx.com" target="_blank">Geppetto</a></b> will be offering a special five-course tasting menu on February 14th for $95 per person to celebrate amore. The menu will feature a choice of options including dishes like shrimp scampi, lamb chops, chocolate budino, and strawberry + persimmon pavlova. Please visit <b><a href="https://www.thelexingtoncx.com/valentines-day-at-geppetto" target="_blank">HERE</a></b> for more details and to make a reservation.
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6)</b> <b>Chef Will Gilson’s <a href="http://www.puritancambridge.com" target="_blank">Puritan & Co.</a>,</b> located in Cambridge’s Inman Square, will be serving up a five-course dinner on February 14th for $95 per person. Menu options will include choices such as Maine mussels toast, squash risotto, ricotta gnocchis, steak frites, and lemon vanilla posset. The full beverage menu will be available in-house for purchase, as well. For the complete menu or to make a reservation, please visit <b><a href="https://www.puritancambridge.com/valentines-day" target="_blank">HERE</a></b>.
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7)</b> <b><a href="http://www.rochambeauboston.com" target="_blank">Rochambeau</a></b> will be celebrating Galentine's and Valentine's this year! Rochambeau will be celebrating the galpals on Saturday, February 10th with a fab dinner party including a champagne tower, live music, decorations, $1 oysters, menus specials like crepes and chocolate covered strawberries, and more from 7 to 10 p.m. On Valentine's Day, they will be serving up a three-course dinner menu on Valentine’s Day for $85 per person, with an additional wine pairing and specialty cocktails available. The restaurant will be elevated with a romantic feel for the evening with white linens and roses on each table.
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8)</b> On Valentine’s Day, <b><a href="http://www.littledonkeybos.com" target="_blank">Little Donkey</a></b>, the global tapas restaurant from <b>Chef Ken Oringer,</b> located in Central Square, invites its guests to celebrate all things love with a special menu where guests can choose from a variety of curated Little Donkey favorites items to customize their unique Valentines’ Day tasting menu experience.
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On February 14th, Little Donkey will offer a tasting menu with 3 courses and dessert, created by <b>Executive Chef Darrell Boles</b>, with menu highlights such as:<br />
Crispy Lamb and Beef Dumplings with Szechuan chili crisp<br />
Tandoori Beets with warm burrata, tamarind chutney, curry leaf, coconut and pecan dukkah<br />
Seared Scallop with torched miso mayo, crispy potato and tobiko <br />
Truffle Ramen Cacio e Pepe with miso, ramen noodles, parmesan and black pepper<br />
Red Wine Braised Wagyu Beef Cheek with potato puree and cognac prunes<br />
Profiteroles with maple walnut ice cream and hot fudge<br />
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The indulgent tasting menu is $75/person and reservations are available on <b><a href="https://resy.com/cities/bos/venues/little-donkey/events/valentines-day-tasting-2024-02-14?date=2024-02-14&seats=2" target="_blank">Resy</a></b>.
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9)</b> This Valentine's Day, Wednesday, February 14, from 5:30 p.m. to 11:00 p.m., <b><a href="https://zumarestaurant.com/locations/boston/" target="_blank">Zuma Boston</a> </b>will offer<b> </b>a special <b>Valentine's Day Omakase Menu</b> comprising 13 dishes and an included glass of Telmont Rosé Champagne. <div><br /></div><div>As you embark on the sensory journey, savor delights such as spicy chu toro sashimi, Chilean seabass tempura, and wagyu gyoza. Highlights include pork belly skewers with apple mustard miso, grilled scallops with pickled plum, shiso, and mentaiko butter, and a chef's premium selection of sashimi and sushi. Delight in the main course with options like roasted lobster in shiso ponzu butter, black cod marinated in saikyo miso wrapped in hoba leaf, and ribeye with chili ponzu sauce. For those seeking the epitome of indulgence, upgrade to Japanese A5 Wagyu for an additional $40 per person. Conclude your romantic evening on a sweet note with the Zuma premium dessert platter, a decadent ensemble of treats specially crafted to enchant your senses<div><br /></div><div>This Omakase special costs $215 per person and Reservations can be made <b><a href="https://zumarestaurant.com/book/?loc=boston" target="_blank">HERE</a></b>.
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10)</b> Celebrate Valentine’s Day with your significant other at <b><a href="https://www.forcellaboston.com" target="_blank">Forcella Boston</a>.</b> The North End restaurant is featuring a<b> Crab & Lobster Ravioli </b>with Caviar. The Jonah Crab, Lobster and ricotta filled ravioli is topped with oven dried tomatoes, lemon-mascapone cream and Sturgeon Caviar. This dish costs $44 and is available from February 14th-17th. Forcella is also highlighting their <b>Rigatoni alle Melenzane </b>dish. The $27 entree is made with Roasted Eggplant, Capers, Basil, Pomodoro and Grana. This is an easy dish that can be made from the comfort of your own home!
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As for a cocktail, sip on a <b>Chocolate-Dipped Cherry Martini.</b> Available the week of Valentine’s Day, the cocktail is mixed with cherry vodka, triple chocolate liqueur and grenadine. Garnished with a fresh maraschino cherry, the limited-time only drink costs $18.
<br /><br /></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-3532537878807510752024-01-24T03:00:00.002-05:002024-01-24T03:00:00.152-05:00Travel to Portugal With Me In October! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyT3TGpOdvsBe_xpD_nWUXfqmu_ahEeUJdQamh4MmWRvDMYdixx_Pvj7a56gQHRa6AJ9TIAa3pqZDfHrINyvPdZdhOuPREmd_oM4wo4Zee5rz1Zyb-llC41rGwe9HKj8zp_ogwCHThZagWhmvFSrebaONGAPLS0Pjud8YYn0z0rxXjJ0whr6F5jM1oKA/s4032/IMG_8483.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyT3TGpOdvsBe_xpD_nWUXfqmu_ahEeUJdQamh4MmWRvDMYdixx_Pvj7a56gQHRa6AJ9TIAa3pqZDfHrINyvPdZdhOuPREmd_oM4wo4Zee5rz1Zyb-llC41rGwe9HKj8zp_ogwCHThZagWhmvFSrebaONGAPLS0Pjud8YYn0z0rxXjJ0whr6F5jM1oKA/w400-h300/IMG_8483.jpeg" width="400" /></a></div>"<i>All wine would be Port if it could</i>."<br />
--<b>Portuguese Proverb
</b><br /><br />Would you like to join me on a <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">vacation in Portugal</a></b> this October, exploring the wine and food of this compelling country? I'm collaborating, as a wine tour guide, with <b><a href="https://www.sagresvacations.com" target="_blank">Sagres Vacations</a></b>, a local company which specializes in exciting vacations to Portugal and Spain. We've created an interesting <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">itinerary</a></b> that will explore the wine and food of northern Portugal. I'm hoping some of my friends and readers will decide to join me on this upcoming trip. <br /><div><br /></div><div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqpctUO1LTRjM0-Ezmp2WC9vxq_XbHp6ricX-4D3P5U8PeECZxA2wEeY4sPLRuT7TkprIUYDEvjc4xFfzBcAgf_NVjfCRplLxsqAFpbgdejPHkIVT42hjyUYvuDbNbW_9TGRlzjK3h9Uss0TpmG85reh8pwRG0MVVHiiHYCFE_JWKb4Sunm8ThaGHXtw/s4032/IMG_7875.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqpctUO1LTRjM0-Ezmp2WC9vxq_XbHp6ricX-4D3P5U8PeECZxA2wEeY4sPLRuT7TkprIUYDEvjc4xFfzBcAgf_NVjfCRplLxsqAFpbgdejPHkIVT42hjyUYvuDbNbW_9TGRlzjK3h9Uss0TpmG85reh8pwRG0MVVHiiHYCFE_JWKb4Sunm8ThaGHXtw/w300-h400/IMG_7875.jpeg" width="300" /></a></div>Portugal is becoming a hugely popular destination for American tourists. 2019 was a record year for tourism in Portugal, which was then brought down by the pandemic. Yet, tourism has since rebounded, and has even been breaking new records. For example, between January and July of 2023, a record number of bout 16.8 million people traveled to Portugal. The largest group of these tourists were from Britain, with Spain in second place, and the U.S. in third place. The number of U.S. tourists increased 27% in 2022, and increased by 26%, over 2019 figures, in the first couple months of 2023. More and more Americans are discovering the wonders of Portugal.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd2g9q2UxEsg_WQzdsyuyuscpEoEMvl2jdB_tyxhPq-ZhmAFxrBHTRGLFtV8gW-dbiedPO2PIhHWxYyDRJuiW4aKykaSCxcAq1SYwIVmGYuwc3k61iEyi3nOribCfRneELoBGqqg4S2xd7S9zPq80jN36oLQDXa1g1IluZcrCl2j5TMr8etUHDtpYZeU/s4032/IMG_8788.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd2g9q2UxEsg_WQzdsyuyuscpEoEMvl2jdB_tyxhPq-ZhmAFxrBHTRGLFtV8gW-dbiedPO2PIhHWxYyDRJuiW4aKykaSCxcAq1SYwIVmGYuwc3k61iEyi3nOribCfRneELoBGqqg4S2xd7S9zPq80jN36oLQDXa1g1IluZcrCl2j5TMr8etUHDtpYZeU/w400-h300/IMG_8788.jpeg" width="400" /></a></div>As you're aware, I've long been an ardent lover and promoter of the wines of Portugal, including Port Wine. I’ve written over <b><a href="https://passionatefoodie.blogspot.com/2012/10/all-about-portuguese-wines.html" target="_blank">100 articles</a></b> about Portugal, including its wines, spirits, cuisine, history, culture and more. Over 60 Portuguese wines have ended up on my annual <b>Top Ten Wine</b> lists, including 6 in my recent <b><a href="https://passionatefoodie.blogspot.com/2023/12/top-twenty-wines-of-2023.html" target="_blank">Top 20 Wines of 2023</a></b>. In addition, I’m a <b>Certified Wine Location Specialist</b>, a collaboration of the <b><a href="https://www.origins.wine" target="_blank">Center for Wine Origins</a></b> and the <b><a href="https://www.ivdp.pt" target="_blank">Instituto dos Vinhos do Douro e Do Porto</a>,</b> which includes Port wine and the Douro region. I've also been inducted as a <b><a href="https://passionatefoodie.blogspot.com/2014/11/a-knight-of-brotherhood-of-port-wine.html" target="_blank">Cavaleiro</a></b> in the <b><a href="https://confrariadovinhodoporto.com" target="_blank">Confraria do Vinho do Porto</a></b>, a <b>Knight in the Brotherhood of Port Wine</b>, an honor bestowed upon me for my ardent promotion and support of Port wine. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zzw1NdDzJ5zIu1oRiw-O1ImxN7_N9nKIc4ridqKuAv5yu0lIMBQfip4nAdT8KJgKi_tRRX92hY5lF_1dXIYr6t7SaXcLRvdb3kSSDDYbLltX3R0dGwHMyg5s4E1BRQmAFxGf7mc-OJyVoNr6r4m58XReX8ou9moyzfxsP8-c3Rri0G1XPjNCNkFHSk4/s4032/IMG_9432.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Zzw1NdDzJ5zIu1oRiw-O1ImxN7_N9nKIc4ridqKuAv5yu0lIMBQfip4nAdT8KJgKi_tRRX92hY5lF_1dXIYr6t7SaXcLRvdb3kSSDDYbLltX3R0dGwHMyg5s4E1BRQmAFxGf7mc-OJyVoNr6r4m58XReX8ou9moyzfxsP8-c3Rri0G1XPjNCNkFHSk4/w400-h300/IMG_9432.jpeg" width="400" /></a></div>I was last in Portugal this past October 2023, spending my time in northern Portugal, and I've written a number of articles about my experiences, with more articles coming in the near future. On this new trip, in October 2024, we will visit some of my favorite places, as well as plenty of new places. There's so much to explore in Portugal that no single trip can cover everything you might want to see. However, you can sample some of the best northern Portugal has to offer, enjoying excellent wines and cuisine. I'm very excited to return to Portugal and hope you can join me there.<div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6ZoelEQB4DlrOPWHu_HSJ2FgboqgcZ_C82dXARiTcYRnRyYsH_4_9aICz7OCN0DAzzEcutbZZ_x6U7XbaeSLIGQxnpv9kdyySESqdl5x0Ho1PpNImgh3CYtDm1b8Lu_In-JJgtGT1J62S_kCGJcmH7xSVtpC4evhN6rSLICvYgc7rQzu9v3rGquenSA/s4032/IMG_9502.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6ZoelEQB4DlrOPWHu_HSJ2FgboqgcZ_C82dXARiTcYRnRyYsH_4_9aICz7OCN0DAzzEcutbZZ_x6U7XbaeSLIGQxnpv9kdyySESqdl5x0Ho1PpNImgh3CYtDm1b8Lu_In-JJgtGT1J62S_kCGJcmH7xSVtpC4evhN6rSLICvYgc7rQzu9v3rGquenSA/w400-h300/IMG_9502.jpeg" width="400" /></a></div>Our tour, <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">Wine Vibes in Portugal</a></b>, will take place from October 8-17, 2024 and includes luxury accommodations for eight nights. We'll visit the <b>Vinho Verde, Douro</b> and <b>Dão</b> wine regions, as well as the cities of <b>Porto</b> and <b>Vila Nova de Gaia</b>. Some of the wineries we'll visit include <b>Quinta da Lixa, Quinta do Vallado, Quinta da Pacheca, Kopke, Caminho Cruzados</b>, and <b>Quinta dos Roques</b>. This list includes three wineries whose wines have ended up on my annual Top Ten wine lists. There will also be a walking tour of Porto, seeing many of its historic and interesting sites. Numerous meals are included, including lunch at <b><a href="https://passionatefoodie.blogspot.com/2023/11/doc-compelling-douro-restaurant.html" target="_blank">DOC</a></b>, a superb restaurant in the Douro. Check out the full <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">itinerary</a></b> for all of the details, including the cost and how to register for the trip.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6TTnRoVHXSx47lvWPkG5esXx_GrG3NLsT5kIAYQhHOS81BkXZ_K0SXqQGsOsmRz6Hrf0RmuZkhgyfWHSDFav068x42di4zsFaMehBIkoPWYaTc_ybuVKrK4pgavztdb9vdIYO9Q4-6A5rzYr9E7rJN0QITscbZ7OQV1xDukZq7e03FyDz7khOfaPiW0/s4032/IMG_8807.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6TTnRoVHXSx47lvWPkG5esXx_GrG3NLsT5kIAYQhHOS81BkXZ_K0SXqQGsOsmRz6Hrf0RmuZkhgyfWHSDFav068x42di4zsFaMehBIkoPWYaTc_ybuVKrK4pgavztdb9vdIYO9Q4-6A5rzYr9E7rJN0QITscbZ7OQV1xDukZq7e03FyDz7khOfaPiW0/w300-h400/IMG_8807.jpeg" width="300" /></a></div><div>The itinerary also provides you plenty of free time so you can explore Portugal on your own. You might want to visit other wineries, especially other Port Houses in Vila Nova de Gaia. In Porto, you can eat the iconic <b><a href="https://passionatefoodie.blogspot.com/2023/10/the-iconic-porto-francesinha-sandwich.html" target="_blank">Francesinha</a></b> sandwich, a hearty meal with French fries, and I know I'll be seeking one or two when I return to Porto. You can see a fascinating and moving <b>Fado</b> performance, a unique Portuguese music genre, with a delicious dinner, at <b><a href="https://www.fadoportugues.pt/en-gb" target="_blank">Fado Português</a></b>. In Porto, walk down <b>Santa Catarina</b> street and shop at the many intriguing shops there. There is so much you can do in Portugal! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqADVXnsN_9czzEgKbgAR1L4NAwCdxkiYZGvOIXsbz96VIoTaOAdGBmrbNLA1NXX2cGBt1-jvaOWSiIeyJWoPKPe0ne_xM_GSO47eosOZs9FqbbQJcakE9rW-6Xf3PerHAQpNYL4nn9CDmakTPpAlacYOIjnAeckGhrUXUasM_pgRIBH_FhyM-BEL-pA/s4032/IMG_9158.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqADVXnsN_9czzEgKbgAR1L4NAwCdxkiYZGvOIXsbz96VIoTaOAdGBmrbNLA1NXX2cGBt1-jvaOWSiIeyJWoPKPe0ne_xM_GSO47eosOZs9FqbbQJcakE9rW-6Xf3PerHAQpNYL4nn9CDmakTPpAlacYOIjnAeckGhrUXUasM_pgRIBH_FhyM-BEL-pA/w300-h400/IMG_9158.jpeg" width="300" /></a></div>This small trip will consist of just 15 people, and the only prerequisite is that you should enjoy wine. You don't have to possess any specific level of wine knowledge, but be willing to learn about the wines of Portugal. So eager beginners are just as welcome as those who already know Portuguese wines well. If you have any questions about the trip, feel free to contact me or you can also contact <b><a href="https://www.sagresvacations.com" target="_blank">Sagres Vacations</a>. </b><br /><div><br /></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAPHTSQIH_sY2T5TIXOZJNyZD37JBpy1Q4zpHay_Td-rUhlDSYKiSnVISY2BpGoeGKfPsxL0Kb8o6VPgIA6RajhBT0JkCxhgJw99sp8i7AYwOcj8MWYbuB_RijCDtQjK-o1Mb-TVOny6b_BR-Kg6XcBczuECFoLAngy9YQ6UKTprFEbRUaIvOVC7AvfI/s4032/IMG_8892.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2685" data-original-width="4032" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAPHTSQIH_sY2T5TIXOZJNyZD37JBpy1Q4zpHay_Td-rUhlDSYKiSnVISY2BpGoeGKfPsxL0Kb8o6VPgIA6RajhBT0JkCxhgJw99sp8i7AYwOcj8MWYbuB_RijCDtQjK-o1Mb-TVOny6b_BR-Kg6XcBczuECFoLAngy9YQ6UKTprFEbRUaIvOVC7AvfI/w400-h266/IMG_8892.jpeg" width="400" /></a></div>And as I've said multiple times before: "<i>I have heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others feel the urge of that clarion call too. To that end, I have become an ardent advocate for Portuguese wines, to share all the excellence I have found in their wines</i>." I hope you can hear that clarion call as well, and will join me in <b><a href="https://travefy.com/trip/6yw9rqkczdkwqz2agwuq9d4nukdp7tq" target="_blank">Portugal in October</a></b>.
<br /><br />
"<i>Sip your spirits and cure your cold, but I will take Port that will cure all things, even a bad character. For thee was never a Port drinker who lacked friends to speak for him</i>.”<br />
--<b>William Makepeace Thackery</b> <br /></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-67566582610431606742024-01-23T02:30:00.027-05:002024-01-23T02:30:00.195-05:00Boston Wine Expo: Advice on Attending <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8rRq3AotazKzbM7O_CBx-utqSyl_IPO8dwjGqCOaGrWo4Y4mRTuc_cwXcqxlzYIe1ljP2WZBDVzpV1fNNvUknAbDbby5ZC1kTInyqMafZTAwsVIL9Z_TeStYT1eyByeV1070MKXlCGDkjNxPpC5aXZklfR9FCaZ9eM3_6KOQr_AbUY7LYBSPcLoOW7g/s1880/BWEIMGS-10.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="1880" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8rRq3AotazKzbM7O_CBx-utqSyl_IPO8dwjGqCOaGrWo4Y4mRTuc_cwXcqxlzYIe1ljP2WZBDVzpV1fNNvUknAbDbby5ZC1kTInyqMafZTAwsVIL9Z_TeStYT1eyByeV1070MKXlCGDkjNxPpC5aXZklfR9FCaZ9eM3_6KOQr_AbUY7LYBSPcLoOW7g/w400-h335/BWEIMGS-10.png" width="400" /></a></div>The <b><a href="https://boswineexpo.com" target="_blank">Boston Wine Expo</a> </b>is returning this year, once again to the <b><a href="https://www.bostonparkplaza.com" target="_blank">Park Plaza Hotel</a>,</b> on Saturday, March 2 and Sunday, March 3. 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 <b>Raffaele Scalzi</b>, the Boston Wine Expo Show Director and Founder of <b>Scalzi Hospitality Corporation</b>. I attended <b><a href="https://passionatefoodie.blogspot.com/2023/04/the-return-of-boston-wine-expo.html" target="_blank">last year's Expo</a></b>, and want to offer some advice for attendees this year.<div><br />At the Expo, you'll be confronted with hundreds of different wines and spirits, which can be overwhelming. There's no way you can taste all of them, or even a large percentage, so what should you do? What is the best strategy to handle this intimidating dilemma? What other advice should you know about attending such a large-scale wine event? </div><div><br /></div><div>Though many don't like to discuss it, there's always a contingent of attendees that go just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced and tasted. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers. <br /><br />What is my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything. Take some time and make a plan. I've attended numerous of these Expos and, based on my experiences, I'll help you make an informed plan so you can best enjoy the Expo.
<br /><br /><b><u>Initial Planning</u></b><br />
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<b>1) </b>Your first decision needs to be which events you want to attend at the Expo. You have the choice of 4 <b>Grand Tasting</b> sessions, two on Saturday and two on Sunday. Each <b><a href="https://boswineexpo.com/pages/tickets" target="_blank">ticket</a></b> costs $95. The <b>Grand Tasting</b> is the main event, where the 100+ wineries and distributors showcase their wines. If you can only go one day, I recommend going to Sunday to avoid the largest crowd. Saturdays are usually the busiest day at the Expo. <br />
<br /><b>2) </b>You should also consider attending one or more their <b><a href="https://boswineexpo.com/pages/tasting-class-tickets" target="_blank">Tasting Classes</a></b>, which are $65 each, as they can be an excellent choice for more directed wine education in a more intimate setting. A few seminars which sound especially appealing include: <b>For The Love of Sake</b> (Japanese Sake), <b>Portugal From Two Perspectives</b> (Portuguese wines), and <b>Origins of Albariño </b>(A delicious Spanish white wine). Buy tickets early though as seating is limited and seminars can sell out. For example, <b>Intro to Wine Tasting</b>, is already sold out!<br />
<br /><b>3)</b> If attending the Grand Tasting, the sheer number of wines available for tasting is intimidating. To make the most of your time at the Expo, you shouldn't just show up at the Expo and wander around tasting wine. You'll probably miss plenty of wines you wished you had tasted. Instead, I strongly recommend that you make a plan beforehand, deciding which wine regions and/or specific wineries tables you want to visit and taste. Check the list of <b>Participating Exhibitors</b> (which should be on the Expo website in the near future) to see which wineries will be at the Expo and select a number you want to visit.<br />
<br /><b>4)</b> When choosing which winery tables to visit, I also recommend that you don't<b> </b>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. Never had Portuguese wines? Then make an effort to venture to their tables and try some of their wines, from Vinho Verde to Altejano reds. Never had Greek wines, then check out their wines made from grapes like Xynomavro and Agioritiko. 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.<br /><br />
<b><u>Pre-Expo Preparation</u></b><br />
<br /><b>5)</b> How will you get to the Expo? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, get an Uber, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. <b>DON'T DRINK & DRIVE!!<br /></b>
<br /><b>6) </b>Eat a hearty breakfast or lunch before going to the Expo. If you are going to be tasting all that wine, you should have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some limited food available at these events, but it's much better to start off with a relatively full belly before you even get there.<br />
<br /><b>7)</b> Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants, etc. home. It's a casual event so there is no need to get all dressed up, though you are welcome to do so if you desire. Just beware of the possibility of wine spills. It's also very important to wear comfortable shoes as you will be on your feet for hours, walking around the tasting rooms. <br />
<br /><b>8)</b> Please don't wear perfume or cologne as they will interfere with your ability to properly smell the wine, and will also interfere with the ability of other people to do the same. It's very important for a number of attendees to be able to smell all of the aromas within the wines. That becomes so much more difficult when a strong perfume or cologne clouds their sense of smell. So please show consideration for your fellow attendees and don't wear it.<br />
<br /><b>9) </b>Make sure all your electronics, such as your camera and smartphone, are fully charged. It's a pain when your battery dies half way through the Expo and you are unable to take any more photos. You might also be posting to social media while at the Expo so you want sufficient power in your smart phone to keep you going for the while event.<br /><br /><b>10) </b>If you drive, leave your coat in your car. There isn't a coat check room at the Expo so otherwise you will have to wear or carry your coat throughout the event. <br />
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<b><u>At The Expo</u></b><br />
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<b>11)</b> When you are tasting wines, please spit. Every sip you swallow adds to your alcohol level and if you do not spit, you will soon find yourself intoxicated. Even small sips can add up quickly. Once you are intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit! At the very least, minimize the amount of wines you swallow and spit out the rest.<br />
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<b>12)</b> While you're tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There will be a few vendors selling snacks at these events, such as cookies and candies. Water is also necessary to stay hydrated and the Expo usually has plenty of free water available. All of this will help keep your palate sharp and also try to limit the effect of all that alcohol.
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<b>13)</b> Carry some napkins in your pocket. They will help if you spill any wine, letting you quickly blot up such a spill. In addition, your wine glass is likely to get a little sticky after you've tasted a number of wines and a napkin can help clean off your glass for continued tasting. Plus, if you nibble on some food, an extra napkin can come in handy.<br />
<br /><b>14)</b> If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events may yet be available in Massachusetts. If it's available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.<br />
<br /><b>15)</b> If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your smart phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures. Taking a photo of the label is easy and you'll be very glad later that you have a record of your favorite wines.<br /><br /><b>16)</b> Bring cash/debit card/credit card with you just in case you want to purchase anything at the Expo. There will be some food vendors selling their items, as well as other lifestyle vendors, selling everything from jewelry to culinary knives. Some of these vendors offer special deals for Expo attendees so you can save some money off their regular prices.<br />
<br /><b>17)</b> Most importantly, make sure you have fun!
<br /><br /></div><div>A list of the participating wineries and distributors has not yet been released. Plus, the full list of Tasting Classes isn't out yet. When that information becomes available, I will post another article with my own recommendations for the wine and spirit booths that Expo attendees should visit. </div><div><br /></div><div>Hope to see you at the Boston Wine Expo this year!</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-55489173632220932602024-01-22T03:00:00.074-05:002024-01-22T03:00:00.226-05:00Fado Português: Passion & Emotion Overcoming Language Barriers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6xpRx0J8eF-O_uw2euaCd_tpu4W2PPaBiyk2VtLYYwHFNfLM96LD4ZgNdVMvPaqxmdfpLZvQpXD70ztdI5C0Kk98uztf3KpZ_4x1NxiDIZ0xNqETmrU-hpe-OJzm9glEILUDO_0DhY3vasZdU_fZJwbvh135B0LUBNUBHt4aqVL2eIyDCkFm5FPFO_k/s4032/55F02816-83BC-4662-B5B2-083284A7D1C6_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6xpRx0J8eF-O_uw2euaCd_tpu4W2PPaBiyk2VtLYYwHFNfLM96LD4ZgNdVMvPaqxmdfpLZvQpXD70ztdI5C0Kk98uztf3KpZ_4x1NxiDIZ0xNqETmrU-hpe-OJzm9glEILUDO_0DhY3vasZdU_fZJwbvh135B0LUBNUBHt4aqVL2eIyDCkFm5FPFO_k/w400-h300/55F02816-83BC-4662-B5B2-083284A7D1C6_1_201_a.jpeg" width="400" /></a></div><div>"<i>Fado cannot be explained, it is felt, you won't be able to explain it, but you will want to hear it again</i>."</div><div>--<b><a href="https://www.fadoportugues.pt/en-gb" target="_blank">Fado Português</a></b> website</div><div><br /></div><div><b>Fado</b> is a type of Portuguese music which extends back at least to the 1820s in <b>Lisbon</b>, although it might be even older. It's often said that the music is sad, and deals with themes of fate, loss, and heartache. Others state it be deal with happy topics, and can be about overcoming adversity. Whatever the topic, it's intended to be emotive, and the singer may also use hand and body gestures, as well as facial expressions, to enhance the emotive experience. The singer is commonly accompanied by a guitar (10 or 12 string) and a <b style="font-style: italic;">viola </b>(also known as a Portuguese guitar), a six-string guitar. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZyjenlVQL2kE18ITtfMPG3kCrIgUIo03rV1Nxk3zS92FJJMoiV1VWGvDR8lOo3nKzKrIXWwUmJSK1OCShvZPp9yN3cSzAMRHpP6ea2_xo5brpPdqV0dYixJj_wrMzixVHrc68BXfarkRxlDHxvl1uxnhq4KoRnwha01do_x9eSwlli5zG-W84li8Thc/s4032/F3FB0363-D410-412C-9DAB-D09185654C22_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZyjenlVQL2kE18ITtfMPG3kCrIgUIo03rV1Nxk3zS92FJJMoiV1VWGvDR8lOo3nKzKrIXWwUmJSK1OCShvZPp9yN3cSzAMRHpP6ea2_xo5brpPdqV0dYixJj_wrMzixVHrc68BXfarkRxlDHxvl1uxnhq4KoRnwha01do_x9eSwlli5zG-W84li8Thc/w400-h300/F3FB0363-D410-412C-9DAB-D09185654C22_1_201_a.jpeg" width="400" /></a></div><div><div>When I was planning my visit to Portugal, I wasn't going to Lisbon, but I knew there were Fado establishments in the Porto area. I had never attended a Fado performance before, and I wanted to remedy that. After doing some research on Fado venues, I finally decided to make reservations at <b><a href="https://www.fadoportugues.pt/en-gb" target="_blank">Fado Português</a>, </b>which is located in <b>Vila Nova de Gaia</b>. That proved to be an excellent choice, and I was thoroughly impressed with the experience. If you've never experienced Fado, you definitely need to do so, and in the Porto area, I highly recommend <b><a href="https://www.fadoportugues.pt/en-gb" target="_blank">Fado Português</a>. </b></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvmeLHiYxN16zRWJRtUzoKOsiGt548xPYpDfniMhy5unlyYrg5JcVVqc2qMhubtF_MN6juzXbx1MClZ6gtbb8VT4YpbezizOT-YcfMLXM_eB_D4gWTHDmLeNE7pMmP4Ggn4YcI2ugbQy_3xyIj_ksnlMZmbDOs7pzrqzyJfFHBu-vlhIaJoVexNIvMRw/s4032/D824C060-9380-4A27-B51B-D07401D823AE.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvmeLHiYxN16zRWJRtUzoKOsiGt548xPYpDfniMhy5unlyYrg5JcVVqc2qMhubtF_MN6juzXbx1MClZ6gtbb8VT4YpbezizOT-YcfMLXM_eB_D4gWTHDmLeNE7pMmP4Ggn4YcI2ugbQy_3xyIj_ksnlMZmbDOs7pzrqzyJfFHBu-vlhIaJoVexNIvMRw/w300-h400/D824C060-9380-4A27-B51B-D07401D823AE.heic" width="300" /></a></div><div><b>Fado Português, </b>which opened in 2021, is a showcase for <b>Sandra Correia</b>, a professional Fado singer for over 30 years. Over the years, Sandra has performed in many concerts and shows throughout the world, and has released three albums, bringing Fado to millions of people. Besides Sandra, <b>Fado Português </b>also presents a variety of other Fado singers such as <b><a href="https://www.facebook.com/sandra.cristina.71271466" target="_blank">Sandra Cristina</a></b> and <b><a href="https://www.facebook.com/jorge.cesar.378" target="_blank">Jorge César</a></b>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHcrDW9tPLxaax21Po5Az1vAuFTH0Oxs4j1VvfAIIQ2EkY_vJY8qo5zPlJgjVcvDATEoWDDYp5dd654dF5mYBw-rwSdDT_VsIFD1ByuGyRq9VuIvBLnIhjnUObtsykK0A5g16VQtWSYZ5C0ckaol8pcXBmf2dGhyaffZ2DalUaSFD7Tnr4gLgY-zWgj8/s4032/3AC622B4-4D5B-4E4C-A7AF-0EE3E3BC186C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHcrDW9tPLxaax21Po5Az1vAuFTH0Oxs4j1VvfAIIQ2EkY_vJY8qo5zPlJgjVcvDATEoWDDYp5dd654dF5mYBw-rwSdDT_VsIFD1ByuGyRq9VuIvBLnIhjnUObtsykK0A5g16VQtWSYZ5C0ckaol8pcXBmf2dGhyaffZ2DalUaSFD7Tnr4gLgY-zWgj8/w400-h300/3AC622B4-4D5B-4E4C-A7AF-0EE3E3BC186C_1_201_a.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKDF_j5fIDGE-93Kr3HcVK77Wqg85SYXGIgQBCn5eaOIHNpkEY0OHtbBdBZ-bmBAQDFLB8tw4xjv4uHr9WCmST8ErvSCLf24bG3l0MivfYGtQ_R8EnsVdg736UbSgJN2WNjZ-JYJSMECsuKZfeTIUrs8-V6LWOtsnZR2BZ49UlgBP6Lvz_9Fu88C-h-I/s4032/D731B8CF-5583-4062-BD65-EE0479E45368_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKDF_j5fIDGE-93Kr3HcVK77Wqg85SYXGIgQBCn5eaOIHNpkEY0OHtbBdBZ-bmBAQDFLB8tw4xjv4uHr9WCmST8ErvSCLf24bG3l0MivfYGtQ_R8EnsVdg736UbSgJN2WNjZ-JYJSMECsuKZfeTIUrs8-V6LWOtsnZR2BZ49UlgBP6Lvz_9Fu88C-h-I/w400-h300/D731B8CF-5583-4062-BD65-EE0479E45368_1_201_a.jpeg" width="400" /></a></div><div>Fado Português has two main dining areas, and performances can occur in both rooms. We sat in the small, back room, which makes for an intimate venue, and which also has a view of the Douro River. The restaurant opens at 8pm, with the first performance starting around 9pm. You can make a reservation, until 10:30pm, for the Fado performance and there's a 30 Euro minimum per person. After 10:30pm, there's a straight 10 Euro charge per person. You can order off the menu, or for 45 Euros per person, you can order a multi-course dinner. We opted for the multi-course dinner, and it was delicious and a good value. I highly recommend that you make reservations as it's a small and popular venue. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gfBk6b-f7LFgRpP5uCwR7w8EE6RJaOIeEcLQHOiQ9OoNQTi8m8gfMUhOw9xgFKtJsha0Pa06FRhSYItyatxIdFeOov834wV6lpNEciqI98qfmbla66ReaI38p5bvLHwmSMPI0I8E_n5BGjblGvh2aBHwVaU1d54wiOb3b417pMeyIVtGwn-L9ih_4gs/s4032/36423D80-1E37-424E-A975-274920BB6C5C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gfBk6b-f7LFgRpP5uCwR7w8EE6RJaOIeEcLQHOiQ9OoNQTi8m8gfMUhOw9xgFKtJsha0Pa06FRhSYItyatxIdFeOov834wV6lpNEciqI98qfmbla66ReaI38p5bvLHwmSMPI0I8E_n5BGjblGvh2aBHwVaU1d54wiOb3b417pMeyIVtGwn-L9ih_4gs/w300-h400/36423D80-1E37-424E-A975-274920BB6C5C_1_201_a.jpeg" width="300" /></a></div><div>An inspirational decoration in the back dining room.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlMoEIVufxm2OtBIXeNAr1rx6_btOgmDqkrpzh936UuRpW0WWpJzjmd1pv9cSMoEBC-T7sfd1xVp7JDqpDWc4cdC92MCr3fKoqXiIIiRgaHgxMNldoDrDWaG1RyPyGvOjkrEH8lKTidYVg4cDMQ8caPxdvR85vR763L_YYXzz_iWvibd-Yo3WRSdWqxc/s2814/D4CAF19F-3334-4475-9ED1-8AD7FBD139F5_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2814" data-original-width="1960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlMoEIVufxm2OtBIXeNAr1rx6_btOgmDqkrpzh936UuRpW0WWpJzjmd1pv9cSMoEBC-T7sfd1xVp7JDqpDWc4cdC92MCr3fKoqXiIIiRgaHgxMNldoDrDWaG1RyPyGvOjkrEH8lKTidYVg4cDMQ8caPxdvR85vR763L_YYXzz_iWvibd-Yo3WRSdWqxc/w279-h400/D4CAF19F-3334-4475-9ED1-8AD7FBD139F5_1_201_a.jpeg" width="279" /></a></div><div>A picture of Sandra Correia. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ve9rjrGdIdaMp7wahmvTVM1vPC8CzdJuk7qlxvK5Fzi-99MppMVJPcBE4P-CndpM3r7uxGVqF78hvTLszUunuWYBHCH0Sd5-t3uAaqbxZRPGMNv7KObQ6bPvGoMyIHA3Ahw94q4wTBFKxv9RLteOnsKWd8iL8vuP7L8V0yx3rzXydpl_ziGrxQ_glmE/s4032/D4D57FAF-B6E3-4558-BD67-4B4447D4E361_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ve9rjrGdIdaMp7wahmvTVM1vPC8CzdJuk7qlxvK5Fzi-99MppMVJPcBE4P-CndpM3r7uxGVqF78hvTLszUunuWYBHCH0Sd5-t3uAaqbxZRPGMNv7KObQ6bPvGoMyIHA3Ahw94q4wTBFKxv9RLteOnsKWd8iL8vuP7L8V0yx3rzXydpl_ziGrxQ_glmE/w300-h400/D4D57FAF-B6E3-4558-BD67-4B4447D4E361_1_201_a.jpeg" width="300" /></a></div><div><div>Our multi-course dinner included two Starters (chosen from a list), a Main Course (chosen from a list), a bottle of wine for a couple, a Dessert Tasting, coffee, and a glass of a 10 Year Old Port. </div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlEp_G7VgAa8K1820kZVIG9rfu7FIbu8eJy8P4s1XCRRmonY21qKgK6IAzeXbyJjw_qfiDfW8ZtFe86Gb3rl-GBjO8o3i_nCl-XpblOsGfV09bvEjF8cKrcfoJ9yUakpF3UHhU7zXB9QWt6T0rX50DpBn0j52Pn86u5CjiYYOA37MWKEGBEbR73GymyE/s4032/FCF9A522-810F-4B4C-AA8E-339ED3A2F230_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlEp_G7VgAa8K1820kZVIG9rfu7FIbu8eJy8P4s1XCRRmonY21qKgK6IAzeXbyJjw_qfiDfW8ZtFe86Gb3rl-GBjO8o3i_nCl-XpblOsGfV09bvEjF8cKrcfoJ9yUakpF3UHhU7zXB9QWt6T0rX50DpBn0j52Pn86u5CjiYYOA37MWKEGBEbR73GymyE/w300-h400/FCF9A522-810F-4B4C-AA8E-339ED3A2F230_1_201_a.jpeg" width="300" /></a></div><div>A pleasant and easy drinking Portuguese red wine.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TixnQLrPvziB7kxJOWebGPD3g6ihQ5hLv4y2ck4douEjGhZdHyZhoEztz2LlSye8rngK2JOLCyNpjW7GvE5Yl-bcxWJAxZ8SJylTdvLJuUj9YWpHi2j45U32UpRcLPk3jeKspwhvMn2h4HimFb2RfQhY0RXOZh52ARCNy1wi_saQPbdHOZl0D1mVI0g/s4032/B25D7220-5708-4192-A617-226F46E593B5_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TixnQLrPvziB7kxJOWebGPD3g6ihQ5hLv4y2ck4douEjGhZdHyZhoEztz2LlSye8rngK2JOLCyNpjW7GvE5Yl-bcxWJAxZ8SJylTdvLJuUj9YWpHi2j45U32UpRcLPk3jeKspwhvMn2h4HimFb2RfQhY0RXOZh52ARCNy1wi_saQPbdHOZl0D1mVI0g/w400-h300/B25D7220-5708-4192-A617-226F46E593B5_1_201_a.jpeg" width="400" /></a></div><div>Tender and flavorful Clams. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EH4WfRrHwzzgSk1ICLZXb7awTXg1n2z3kd9lUYADdlWSDOXQTsJSbKFS-tOwiLJZmIFyW79OcUOTubu_5Iucg0jlTRVVLGZzjS7z92OSgGQxMcgy6Xb9j_h5CTZemPmFwjEmvq_Xdnooj55ij-tNhzStdW778sonUClGRWSZgUJB2dZvSE2174Bs6vQ/s4032/D20AFBD5-DCF4-46FE-814E-A74D4FB007BB_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EH4WfRrHwzzgSk1ICLZXb7awTXg1n2z3kd9lUYADdlWSDOXQTsJSbKFS-tOwiLJZmIFyW79OcUOTubu_5Iucg0jlTRVVLGZzjS7z92OSgGQxMcgy6Xb9j_h5CTZemPmFwjEmvq_Xdnooj55ij-tNhzStdW778sonUClGRWSZgUJB2dZvSE2174Bs6vQ/w400-h300/D20AFBD5-DCF4-46FE-814E-A74D4FB007BB_1_201_a.jpeg" width="400" /></a></div><div>Succulent Prawns with garlic.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGhpqzjkT475CY8hY2U_3eqRTjrrdnGxEeiZG8isK2L2KoaOQz2S7-kpllCJAQyDTEIzBEWh7Ya69OTgBCObxg_Gnli-ssT1FwTa60k-2TRYXkgentDKcr-RTsezf_IZeGSXFiZbWPERbvOwwT_1bbmjGAvWF8bCHllmJZaTfY824z_xy6XjQk_houAg/s4032/8D31B31B-31E0-4F7B-B3AD-53FB7A3F4B26_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGhpqzjkT475CY8hY2U_3eqRTjrrdnGxEeiZG8isK2L2KoaOQz2S7-kpllCJAQyDTEIzBEWh7Ya69OTgBCObxg_Gnli-ssT1FwTa60k-2TRYXkgentDKcr-RTsezf_IZeGSXFiZbWPERbvOwwT_1bbmjGAvWF8bCHllmJZaTfY824z_xy6XjQk_houAg/w400-h300/8D31B31B-31E0-4F7B-B3AD-53FB7A3F4B26_1_201_a.jpeg" width="400" /></a></div>Our main course was the <b>Steak Fado Português,</b> with a tender steak, fried potatoes, rice and some veggies. For dessert, we had a sampler of three different tasty treats and a lovely glass of aged Port. Overall, I was very pleased with the tasty food and drink, and recommend you opt for the multi-course dinner. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWNWY2hFuM-UVsYwpPKaPKSUo6k13EX8xwVfqr6chfgSpBQ7gJOWUTXNh0GHNDQwZQc8NxOaLr8ku4ryxSWILDbT6gta7DohHnhb8VzTcEwSBL_Hm89VsC1_vydrqy1iNFBSjr7U_lU6POz2EmTzy7pMLK32zQl35Va109wtzUAIuSDdBG5ZKafYMarg/s4032/78E6790B-1FD8-493D-9073-DCF031E9ED65_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWNWY2hFuM-UVsYwpPKaPKSUo6k13EX8xwVfqr6chfgSpBQ7gJOWUTXNh0GHNDQwZQc8NxOaLr8ku4ryxSWILDbT6gta7DohHnhb8VzTcEwSBL_Hm89VsC1_vydrqy1iNFBSjr7U_lU6POz2EmTzy7pMLK32zQl35Va109wtzUAIuSDdBG5ZKafYMarg/w400-h300/78E6790B-1FD8-493D-9073-DCF031E9ED65_1_201_a.jpeg" width="400" /></a></div><div>During the course of the evening, there were three Fado performances. The first occurred after the Starters and the second occurred after the Main Course. The final performance took place after dessert. During each performance, service stopped, the lights were dimmed and Fado etiquette indicates you should remain silent during the performance. The two guitarists were very talented, complementing well the Fado performers. </div><div><br /></div><div>All of the songs were sung in Portuguese, a language I don't speak, except for a small number of words and phrases. Despite that language barrier, I still greatly appreciated Fado, although granted I would probably appreciate it even more if I understand all of the words. What's most impressive though is that each singer is so emotive, and you deeply feel the song and the emotions it evoked. Their performances touched my heart and soul, even though I couldn't understand the words. </div><div><br /></div><div>The best music in the world touches your soul, and the lyrics are secondary to the emotional impact of the singer. Instrumental music is another excellent example where the emotions evoked by the music is primary. The quote with which I started this post is true, that "<i>Fado cannot be explained, it is felt,.." </i>And the talented Fado singers made you feel their heart-felt emotions. <i> </i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHRfVzSCdEewzmeJXNTa8t6hWUjLfZJYLV14MbF3iJKXAmN_dj2QWKLSBdR1NqdjyxKrPL3EEzCgiY6Iz-i9i8xfkXs1IR20UIbn3P3tV4TI09Yms7XFx_2v1sfqsecgvU-w_A3IoQOtaGlrFj2okB5vzBzuOx7-tGt5Yq4wIF4Wufj5bW6C9dJ_lZHk/s4032/3C440909-084E-4A3A-B968-2E2DF6003ED2_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHRfVzSCdEewzmeJXNTa8t6hWUjLfZJYLV14MbF3iJKXAmN_dj2QWKLSBdR1NqdjyxKrPL3EEzCgiY6Iz-i9i8xfkXs1IR20UIbn3P3tV4TI09Yms7XFx_2v1sfqsecgvU-w_A3IoQOtaGlrFj2okB5vzBzuOx7-tGt5Yq4wIF4Wufj5bW6C9dJ_lZHk/w300-h400/3C440909-084E-4A3A-B968-2E2DF6003ED2_1_201_a.jpeg" width="300" /></a></div><div><b>Sandra Cristina</b> was the first Fado performer. She possessed a powerful and moving voice, mesmerizing you with the passion within her tone and movements. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WBbIeZXDAiRFD59Ft6o_ffIFGM1mGCoUEGlNDF7Ec4tEGaIWI6Gsh0X6VRBl30CfdQiYd8DDaZRBBvxy8j9TxafXdUQNj1FNYCUbjBAy4FJj51Q5JvBWx8ZYJXFDBOdnZaz6Uvr7H31FMn5ZYgM3Xvy4nWeM0bx2tJXAKUgrV49xkgtQcrAIpHWQZvE/s4032/3BB86A4F-69B9-4763-B483-41A01E6889B4_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WBbIeZXDAiRFD59Ft6o_ffIFGM1mGCoUEGlNDF7Ec4tEGaIWI6Gsh0X6VRBl30CfdQiYd8DDaZRBBvxy8j9TxafXdUQNj1FNYCUbjBAy4FJj51Q5JvBWx8ZYJXFDBOdnZaz6Uvr7H31FMn5ZYgM3Xvy4nWeM0bx2tJXAKUgrV49xkgtQcrAIpHWQZvE/w300-h400/3BB86A4F-69B9-4763-B483-41A01E6889B4_1_201_a.jpeg" width="300" /></a></div><div><b>Jorge César </b>was the second Fado performer, offering a different and deeper tone, yet also so expressive and emotional. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKJ04SGkXVz-dpyOUP1EyQ1sFMyWt1UE-G4rZNI8qScszDhfviZfi6H3fJP6yvVNbcytmhh7kIWK_kfy3o_C_iu4vOv8S15fW6_dI0wzPuToLUEPimQLhsy9cuAbJKAwxxtnN1mgFeg43C_lTv0yNtLp8OsqYMPI0tj9dbCDqNWHOINcz5REDLAIv014/s4032/2A96497A-DF03-4313-9131-24842A73BF0A_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKJ04SGkXVz-dpyOUP1EyQ1sFMyWt1UE-G4rZNI8qScszDhfviZfi6H3fJP6yvVNbcytmhh7kIWK_kfy3o_C_iu4vOv8S15fW6_dI0wzPuToLUEPimQLhsy9cuAbJKAwxxtnN1mgFeg43C_lTv0yNtLp8OsqYMPI0tj9dbCDqNWHOINcz5REDLAIv014/w300-h400/2A96497A-DF03-4313-9131-24842A73BF0A_1_201_a.jpeg" width="300" /></a></div>During the final performance, the wondrous <b>Sandra Correia </b>sang, and the other two performers would join in later during the performance as well. Sandra possessed a powerful and soulful voice, and I felt it deep within my core. You would have to be a stone statue not to have been deeply touched by her passion. What an awesome finale, and it made me want to learn much more about Fado. You don't have to know how to speak Portuguese to enjoy Fado, all you have to do is open yourself up to the passion and emotions of the singers. <div><br /></div><div>There's an excellent interview with Sandra <b><a href="https://www.airinformacao.pt/2023/11/14/sandra-correia-eu-sempre-tive-a-certeza-daquilo-que-quero-cantar/" target="_blank">HERE</a></b>, which is well worth reading, to learn more about Sandra and her ideas and philosophy on Fado. <div><br /></div><div>While in Porto, seek out the passion you'll find at <b><a href="https://www.fadoportugues.pt/en-gb" target="_blank">Fado Português</a>! </b></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-61665240376768601322024-01-18T09:43:00.001-05:002024-01-18T09:43:41.243-05:00Thursday Sips & NibblesI'm back again with a new edition of <b>Sips & Nibbles,</b> 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.<br />
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1) </b>Officially launching on Monday, February 5th, <b><a href="http://www.rochambeauboston.com" target="_blank">Rochambeau</a></b> is putting a French spin on its <b>Steak Frites </b>with the opening of "<b>The Steak Room</b>." The Steak Room will transform Rochambeau's first-floor dining room into a steak frites-only dining experience exclusively serving a prix fixe steak frites-centric menu for guests to enjoy.
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The Steak Room prix fixe menu will be available daily from noon to 10 p.m. in Rochambeau’s first-floor dining room. The menu will feature an eight oz. skirt steak, endless frites, greens, and fresh bread for only $36 per guest. In addition to the prix fixe menu, a selection of hors d'oeuvres (such as Steak Tartare and Shrimp Cocktail), cocktails, beers, wines, and dessert (such as Chocolate Cake and Ricotta Cheesecake) will be available to order a la carte. For complete menu details, please see <b><a href="https://www.rochambeauboston.com/steak-frites/" target="_blank">HERE</a></b>.
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Alongside Rochambeau's “Steak Room” experience, brunch service will continue to be available in Rochambeau's street side cafe daily from 10 a.m. to 3 p.m. while regular dinner service will be available nightly in Rochambeau’s second-floor dining room. <br /><br /><b>
2)</b> Join <b>Chef Michae Serpa</b> and a line up of chef friends for a special charity dinner on Thursday, February 1st at <b><a href="https://www.atlanticoboston.com" target="_blank">Atlántico</a></b> in Boston’s South End in support of <b><a href="https://www.bestbuddies.org" target="_blank">Best Buddies International</a></b>.
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Kicking off at 6 p.m., the evening will bring together Boston's culinary talent to serve up a six-course tasting menu for $125 per guest. With every chef preparing one course each, participating chefs include <b>Colin Lynch, Cassie Piuma, Will Gilson, John Paine, Jamie Bissonette</b> and <b>Michael Serpa</b>. A complementary wine flight and a cocktail flight will also be available to pair with the menu for an additional cost.
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For more information or to purchase tickets, please visit <b><a href="https://www.eventbrite.com/e/atlantico-friends-supporting-best-buddies-international-tickets-801477971187?aff=oddtdtcreator" target="_blank">HERE</a></b>.
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Best Buddies</b> is the world’s largest nonprofit organization dedicated to ending the social, physical and economic isolation of the 200 million people with intellectual and developmental disabilities (IDD). Their programs help people with IDD form meaningful friendships with their peers, secure successful jobs, live independently, improve public speaking, self-advocacy and communication skills, and feel valued by society. The IDD community that Best Buddies serves includes, but is not limited to, people with Down Syndrome, Autism, Fragile X, Williams Syndrome, Cerebral Palsy, traumatic brain injury and other undiagnosed disabilities.
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3)</b> On Thursday, February 1st, <b><a href="https://www.saltiegirl.com" target="_blank">Saltie Girl</a></b> will be hosting a four-course, prix fixe dinner with <b>Chef Kyle McClelland</b>. With two seatings at 6 and 8 p.m., the special dinner will be held in Saltie Girl’s original, intimate space located at 281 Dartmouth Street. The seafood-centric menu costs $120 per person and will feature options including:
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Amuse bouche</b>: Oyster Royale with spinach, champagne sauce, caviar <br /><b>
First course options:</b><br />
“Fried” Oyster & Quail Egg with kaluga caviar and parmesan espuma <br />
Maine Uni Toast with toasted milk bread, bone marrow butter, aged ponzu glaze <br /><b>
Second course options:</b><br />
Lightly Torched Hiramasa black truffle rice with infused cauliflower emulsion <br />
Pounded Marinated Tuna foie terrine with winter black truffle ponzu <br /><b>
Third course options:</b><br />
Pan Roasted Filet of Dover Sole with wilted greens, smoked trout roe, chive butter sauce <br />
Salmon en Croute with lobster, kale, caviar sauce <br /><b>
Dessert course (TBD)
</b><br /> <br />
Reservations can be made <b><a href="https://resy.com/cities/bos/venues/saltie-girl/events/prix-fixe-dinner-with-chef-kyle-mc-clelland-2024-02-01-3?seats=2&date=2024-01-18" target="_blank">HERE</a></b>.
Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-14457423160934014012024-01-16T10:01:00.001-05:002024-01-16T10:01:41.480-05:00 Cálem Port Cellar Tour & Lunch at Uva <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23UH3W3BXOwFdfjpA7yzulFwAOHd3sHLrjnEOvmoxDk7wgrDwYZsaOCZuT_RWg7BnFqQkA3LuGxLRRithcxzl383Bo0toPFVWm1-oZ2dR2KcgSihFBCtG6Tfx4WfZFMIYIkNIbeuTyEYVuyeCyrV1lDFMilkJggdIizoebXNWPu5sWC17P1Wf3ihtsmg/s4032/IMG_9391.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23UH3W3BXOwFdfjpA7yzulFwAOHd3sHLrjnEOvmoxDk7wgrDwYZsaOCZuT_RWg7BnFqQkA3LuGxLRRithcxzl383Bo0toPFVWm1-oZ2dR2KcgSihFBCtG6Tfx4WfZFMIYIkNIbeuTyEYVuyeCyrV1lDFMilkJggdIizoebXNWPu5sWC17P1Wf3ihtsmg/w400-h300/IMG_9391.jpeg" width="400" /></a></div>During my trip to <b>Portugal</b> last fall, we stayed for a few nights at the <b>Yeatman Hotel </b>in <b>Vila Nova de Gaia</b>, which is across the <b>Douro River</b> from <b>Porto</b>. Gaia is the location of numerous Port Houses, the places where they age their wines, and you can visit and tour many of these Houses. You can learn much about Port wine here, and experience Ports of which you aren't familiar, such as aged White Ports. During our stay in Gaia, we made a stop at <a href="https://calem.pt/en/" style="font-weight: bold;" target="_blank">Cálem</a> for a brief tour. <div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGVqtDmpy6DbHDuvFeIULZwjaL10dyQoeQJtUPOs2Tc9Vcg4IbT75hxoL-6TsIUoR33si_e3iTY7Vfp3HLtGcOGHtXNW2PDEzumHhoQV6NJzEc7X8iQxJIpbXAr7cJGdH0BragxT4PZy0173HU0sZfgh-cBLpNtcGDIWBO3ZB1ExdZUMp34CsFyEFGT8/s4032/IMG_9458.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGVqtDmpy6DbHDuvFeIULZwjaL10dyQoeQJtUPOs2Tc9Vcg4IbT75hxoL-6TsIUoR33si_e3iTY7Vfp3HLtGcOGHtXNW2PDEzumHhoQV6NJzEc7X8iQxJIpbXAr7cJGdH0BragxT4PZy0173HU0sZfgh-cBLpNtcGDIWBO3ZB1ExdZUMp34CsFyEFGT8/w400-h300/IMG_9458.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe4LF5tcRN_iqWo_c7P0PFIf7VEE8v8x017BIYGFhyqIheCAIDnkjwRbFbBEZaVTh1xLTAUSVkSpXA8Y8pqmL1QDaSt_GjlIKzsbcw4EAsDNgrAnPkyasDG-wLljKByHTIUNe619u-HPRDfhSuP7_zUEz1og4D5kQ7DGuV3Q_n3r5dV-TOxAFAPHrajo/s4032/IMG_9485.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe4LF5tcRN_iqWo_c7P0PFIf7VEE8v8x017BIYGFhyqIheCAIDnkjwRbFbBEZaVTh1xLTAUSVkSpXA8Y8pqmL1QDaSt_GjlIKzsbcw4EAsDNgrAnPkyasDG-wLljKByHTIUNe619u-HPRDfhSuP7_zUEz1og4D5kQ7DGuV3Q_n3r5dV-TOxAFAPHrajo/w300-h400/IMG_9485.jpeg" width="300" /></a></div><div>Cálem was founded in 1859 by <b>António Alves Cálem</b>, who desired to export wines to <b>Brazil</b>, which was not the typical market at that time for such wines. Britain and other European countries were the primary markets, but there was a significant Portuguese population in Brazil, so Cálem's idea had merit. </div><div><br /></div><div>In 1998, the Spanish-owned company <b><a href="https://sogevinus.com" target="_blank">Sogevinus</a> </b>was established and its first purchase was<b> </b>Cálem. It would later purchase other Port producers, including <b>Burmester, Kopke</b>, and <b>Barros</b>. Sogevinus concentrates on Port Wine, and in 2020, about 7.8 Million bottles of their annual production of 8.8 Million were Port. In addition, their <b>Cálem Velhotes</b> brand is the top seller in Portugal, accounting for about 25% of all Port sales. That's a huge portion of the market!</div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b8t8cqhtSwh0xAfzIkrw5Z6Y9WFt0nP79sGqj2Ziwf3k8ejdfSNaI8MfJo8Y5ry8830sJvXErGhZo2vh1GePfqnVOtUP5sUOsMppgT4A05Bo12rD7gN6AicgDbDFQcWOdpDd7FM-fb7PW49svZvMMFkx-KV9hdjK8MdDsI4DcpKDoPdBs0-tiS18ve8/s4032/IMG_9516.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7b8t8cqhtSwh0xAfzIkrw5Z6Y9WFt0nP79sGqj2Ziwf3k8ejdfSNaI8MfJo8Y5ry8830sJvXErGhZo2vh1GePfqnVOtUP5sUOsMppgT4A05Bo12rD7gN6AicgDbDFQcWOdpDd7FM-fb7PW49svZvMMFkx-KV9hdjK8MdDsI4DcpKDoPdBs0-tiS18ve8/w400-h300/IMG_9516.jpeg" width="400" /></a></div><div><div>Cálem owns about 33,000 acres of land in the Douro, including 3 high-quality, A-1 vineyards. As they need more grapes than they grow, they also purchase grapes from other growers. Cálem annually exports about 12 Million bottles to around 50 countries. Their symbol is a <b>caravel</b>, a small sailing ship which was popular from the 15th-17th centuries. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vtRfnpUZAZVwgpKYZ-8oxXWj5v7YvWA1-Dqook6tqcMaQbBkKasqHxKtP47m0nn5YTHXgsZSNY4UakPdRWMYuPbTrdesxku6I_-ttfGtemlx4s8m8N05eFN3rB8BTsWPqfoGwbUa3-xbN7PFfcW1xh5mKa9s8PGBG7zNyUzVrqmhKEJx_4PuaQjwnk/s4032/IMG_9521.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_vtRfnpUZAZVwgpKYZ-8oxXWj5v7YvWA1-Dqook6tqcMaQbBkKasqHxKtP47m0nn5YTHXgsZSNY4UakPdRWMYuPbTrdesxku6I_-ttfGtemlx4s8m8N05eFN3rB8BTsWPqfoGwbUa3-xbN7PFfcW1xh5mKa9s8PGBG7zNyUzVrqmhKEJx_4PuaQjwnk/w400-h300/IMG_9521.jpeg" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwUqvkluD1d6TIX1IWEzFghzIpn7CTYdL7i3pMH6jFDKNwgEWmzsnlBwNpBoxQCMmWJhlsSsMe96UhrPls8rDZj9ezsEMnZQqRcXlby76iZDvbyS23EactoPvbxujET3B4kLhfYoJQ-fW4gYU7dwXba88bjtWUQt5asrZgZiz23-XmujDvAZ_SD1LdUg/s4032/IMG_9522.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwUqvkluD1d6TIX1IWEzFghzIpn7CTYdL7i3pMH6jFDKNwgEWmzsnlBwNpBoxQCMmWJhlsSsMe96UhrPls8rDZj9ezsEMnZQqRcXlby76iZDvbyS23EactoPvbxujET3B4kLhfYoJQ-fW4gYU7dwXba88bjtWUQt5asrZgZiz23-XmujDvAZ_SD1LdUg/w300-h400/IMG_9522.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelJZJ3dmvcty9k-bEhIE73fcCTZtiGIIykD99vXciTm4PxZ4mmPTjk-fQTSGHVqLKfNrAHJlvfbWNOqsWyA-C7r7Or56IVFQ1y1JrHYI-rcVYi8kQAO_Sw1GNkWDJKXgkQyRzjhTrsVAURndFdji_ZTmpWvLwHJxTqlUmLO3ISQN6LOUycpf9MqkKphs/s4032/IMG_9525.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelJZJ3dmvcty9k-bEhIE73fcCTZtiGIIykD99vXciTm4PxZ4mmPTjk-fQTSGHVqLKfNrAHJlvfbWNOqsWyA-C7r7Or56IVFQ1y1JrHYI-rcVYi8kQAO_Sw1GNkWDJKXgkQyRzjhTrsVAURndFdji_ZTmpWvLwHJxTqlUmLO3ISQN6LOUycpf9MqkKphs/w400-h300/IMG_9525.jpeg" width="400" /></a></div><div>At Cálem, you can first visit their small museum, which deals with the Douro region and Port production, a good way to learn some basic information about this fascinating region. The official tour then begins with a 4 minute movie and you're given special glasses to wear so you can see some special effects during the film. In addition, the seats vibrate at times, creating more of an immersive experience. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqnrPgYAX7h0bmjOqkaPvPhkIkIU0UBNuvrEvKrBvgTziM6i33ETd-sRdOyBDY9BNTMu6O9ZGLS_ottYJwoNzMejxiSAZ-kBn8V2aQ1U9MCx5KgQUX7yUPcQbWTfSJ5-wSAYYg9qxryDr4KMfFhwIRr9s_BZacPjO9AO10Y2XgbtZB3V0-3rK9uXZz04/s4032/IMG_9529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqnrPgYAX7h0bmjOqkaPvPhkIkIU0UBNuvrEvKrBvgTziM6i33ETd-sRdOyBDY9BNTMu6O9ZGLS_ottYJwoNzMejxiSAZ-kBn8V2aQ1U9MCx5KgQUX7yUPcQbWTfSJ5-wSAYYg9qxryDr4KMfFhwIRr9s_BZacPjO9AO10Y2XgbtZB3V0-3rK9uXZz04/w400-h300/IMG_9529.jpeg" width="400" /></a></div><div>After the short movie, the tour moves into the cellars, and I'll note that the Cálem cellars are even older than the winery's founding in 1859. I'll also note that most Cálem wines are not made in lagares, except for some special still wines, and Cálem doesn't produce aged White Ports. The winery uses about 14 white grapes and 15 red grapes for their wines. And their last Vintage Port was in 2020. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0nUh3MQwnIAFD01eLt7yWhyphenhyphen-w-0qoJm9buN2BHfyAEDzLajnrToJUPo2wuKGEE1wIYhljXz7JnNdwpIAHY76fIr7HAg2euz4xFNaAoMyDHiQMWwh2lZPcy4_rxz1g6atRP2adrrOO3wXwZYmGoTqR72STTaf_cbw9asUFpnXoOrEMJlPYl4nbxPdAQs/s4032/IMG_9531.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0nUh3MQwnIAFD01eLt7yWhyphenhyphen-w-0qoJm9buN2BHfyAEDzLajnrToJUPo2wuKGEE1wIYhljXz7JnNdwpIAHY76fIr7HAg2euz4xFNaAoMyDHiQMWwh2lZPcy4_rxz1g6atRP2adrrOO3wXwZYmGoTqR72STTaf_cbw9asUFpnXoOrEMJlPYl4nbxPdAQs/w300-h400/IMG_9531.jpeg" width="300" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JVi3yaRicoROEmOOQQqvclolEq0xqF2fC-tzpr7NmHTwN55qJnRXzfIG-xq9p-Mo7-QhHlcxQXBHdqbyMvU7y9FPuWHGgca0AmWi081mlQRks7R1KRFJV81uI5xAn-FheUMDfzC-JBwm_5F2eTDBUP4XogFX9dyKmyI94arURUq8Y2j2HVi7qOgmCrM/s4032/IMG_9535.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JVi3yaRicoROEmOOQQqvclolEq0xqF2fC-tzpr7NmHTwN55qJnRXzfIG-xq9p-Mo7-QhHlcxQXBHdqbyMvU7y9FPuWHGgca0AmWi081mlQRks7R1KRFJV81uI5xAn-FheUMDfzC-JBwm_5F2eTDBUP4XogFX9dyKmyI94arURUq8Y2j2HVi7qOgmCrM/w300-h400/IMG_9535.jpeg" width="300" /></a></div><div>One of your first stops in the cellar was in front of one of their great vats, which can hold 74,000 liters of wine. These huge barrels take 8 coopers about two weeks to construct, and we saw a vat that had been made in 1917. It was very cool that the winery showed a number of lighted displays on the great vat. I thought this was a fascinating and memorable way to educate people about the winery and Port wine. The addition of this visual display enhanced the tour, making it better than simply a dry recitation of the facts.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjn03f_noBrMAwoa86x5Xhjgx6KDbupnkvp3_L5SIPnB6GrvZcS_xzl2sxHBx_PKv6i0lr8Hqg4eplsOiILr5L9UthRKV4XZmOfocbtybhvJfGEBaXX77hZarPPG6slPugD7NdoChBABQsTPpQNUKkG7e_x0YMZ5bMO2_pL7GZYLKfmsAwDumN79PdcU/s4032/IMG_9537.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnjn03f_noBrMAwoa86x5Xhjgx6KDbupnkvp3_L5SIPnB6GrvZcS_xzl2sxHBx_PKv6i0lr8Hqg4eplsOiILr5L9UthRKV4XZmOfocbtybhvJfGEBaXX77hZarPPG6slPugD7NdoChBABQsTPpQNUKkG7e_x0YMZ5bMO2_pL7GZYLKfmsAwDumN79PdcU/w400-h300/IMG_9537.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOhBstk4L6ZlBc0zHnLn4sKTV5-imwvUMnOc8WnMuYlTAHfNy1Smvtr-wjahNVNkFFsvhH_8XVKM-yu_kHKmqEA4XRRuyxrXZj_RPE8uPNOfNsbzpPTdG0YPQZ1P5kGdWPAossX0I5hkH16DojBcKq-HEWklpPGzFf25GrzyYhAucxJEWIYIXt3hN6Ok/s4032/IMG_9538.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOhBstk4L6ZlBc0zHnLn4sKTV5-imwvUMnOc8WnMuYlTAHfNy1Smvtr-wjahNVNkFFsvhH_8XVKM-yu_kHKmqEA4XRRuyxrXZj_RPE8uPNOfNsbzpPTdG0YPQZ1P5kGdWPAossX0I5hkH16DojBcKq-HEWklpPGzFf25GrzyYhAucxJEWIYIXt3hN6Ok/w300-h400/IMG_9538.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTaIlf5oZ_snJGUvRNtDPiJYrnTWUnD41GtP3hsW6H-3Us_SQuPqVOeZPlLSZ47B0ZNs14N1gCzZXmQj65q0g761xWtdCdaFZn0wI3O4eO-9xk83O58guJIVN5utwpxgCqXCQjDPhgPeO8rrMqry2gqsHC7a58M5BMl4znDgCOrzMkVqAEvGsrcKhlW0/s4032/IMG_9540.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTaIlf5oZ_snJGUvRNtDPiJYrnTWUnD41GtP3hsW6H-3Us_SQuPqVOeZPlLSZ47B0ZNs14N1gCzZXmQj65q0g761xWtdCdaFZn0wI3O4eO-9xk83O58guJIVN5utwpxgCqXCQjDPhgPeO8rrMqry2gqsHC7a58M5BMl4znDgCOrzMkVqAEvGsrcKhlW0/w300-h400/IMG_9540.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZArHoetoPUg6FANuO3gI1fYMfAyBbxdurcTAu36Wg-_OkaMEgK-Wf00k7lp-oVolVCcozSHSvKw9LFi1UPjW4ka9ohZ1NALTsGmLuy-2Zx-fjNhcWNzwI918yBYV9clhytB2Ptg5XDJGGkA162n2sdx1W-ya1icnEQaIpWPsEEjEugfUX_Kta_iMDl1Q/s4032/IMG_9544.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZArHoetoPUg6FANuO3gI1fYMfAyBbxdurcTAu36Wg-_OkaMEgK-Wf00k7lp-oVolVCcozSHSvKw9LFi1UPjW4ka9ohZ1NALTsGmLuy-2Zx-fjNhcWNzwI918yBYV9clhytB2Ptg5XDJGGkA162n2sdx1W-ya1icnEQaIpWPsEEjEugfUX_Kta_iMDl1Q/s320/IMG_9544.jpeg" width="320" /></a></div><div>The tour comes from a wine tasting, but we skipped the tasting as we were headed to a Port tasting at the nearby <b>Kopke</b> store.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dr-ecSJKkggTzZLB83MsrMW87kWtn7CW3Ii8hHUd-lTouP5anmQJodgK-ORtVjX6YuPyOyE8SN0yP6dUGQ5EFdu4KR6e411X0troNjqzKJUgqt4GJmANdODCJCMORe8H3RUOQubUYLwAqYqZdnwppZzQO47ElPp-TkWrnA0HJTtoioxzaItpZG3BO0k/s4032/IMG_9545.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dr-ecSJKkggTzZLB83MsrMW87kWtn7CW3Ii8hHUd-lTouP5anmQJodgK-ORtVjX6YuPyOyE8SN0yP6dUGQ5EFdu4KR6e411X0troNjqzKJUgqt4GJmANdODCJCMORe8H3RUOQubUYLwAqYqZdnwppZzQO47ElPp-TkWrnA0HJTtoioxzaItpZG3BO0k/w400-h300/IMG_9545.jpeg" width="400" /></a></div>At the end of your tour at Cálem, you can stop at their store, where you can purchase Port and Still wines to bring home. The <b>Cálem 1961 Colheita Port</b> is the oldest wine they have available for sale. I would definitely recommend a tour of Cálem if you visit Vila Nova de Gaia. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NyIpGgi6TRNiWSbkBopsvyEA8bWAnpceYd9uM1tKQQm3wKZ4NHQI7Sx1gU6cyRZbEB-M9rlNQheWD9tsf3Z18DD99MBsCepJKJPd11XNuZmY3BOGtTqxU6cwxoQa7ySFzPmTMaOqU4Tt-TlsdW2L8tByMkNDWC7-6pp16qrUbxk5V58axntKxCMFEiI/s4032/IMG_9393.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NyIpGgi6TRNiWSbkBopsvyEA8bWAnpceYd9uM1tKQQm3wKZ4NHQI7Sx1gU6cyRZbEB-M9rlNQheWD9tsf3Z18DD99MBsCepJKJPd11XNuZmY3BOGtTqxU6cwxoQa7ySFzPmTMaOqU4Tt-TlsdW2L8tByMkNDWC7-6pp16qrUbxk5V58axntKxCMFEiI/w400-h300/IMG_9393.jpeg" width="400" /></a></div>After our tasting at Kopke, we were invited by the winery to have lunch at <b><a href="http://www.chefantoniovieira.com/uvabycalem/" target="_blank">Uva By Cálem</a>, </b>which is located on the banks of the Douro River (providing some great views). The restaurant opened in 2019 and is headed by <b><a href="http://www.chefantoniovieira.com/en" target="_blank">Chef António Vieira</a></b>. It has a casual elegance and the menu is diverse, with dishes to appeal to any preferences.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWqO6ZzNTCmbAcXOOPWnwA6DI03joge921BerTcEbyPYETNt9EygqoMAl4tUlj-8nHZGHTOWYiErb7hHbKT8hi1bERP5zZ8XgrLwIhOiW_Wos7MdCkyBS1z6Sa2MSoh3xy6i9mgh6aiBto7hpwIifSieLu4ym-hLpdEFEoYFOyGeKbCocLFdmR0kJ-H0/s4032/IMG_9558.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWqO6ZzNTCmbAcXOOPWnwA6DI03joge921BerTcEbyPYETNt9EygqoMAl4tUlj-8nHZGHTOWYiErb7hHbKT8hi1bERP5zZ8XgrLwIhOiW_Wos7MdCkyBS1z6Sa2MSoh3xy6i9mgh6aiBto7hpwIifSieLu4ym-hLpdEFEoYFOyGeKbCocLFdmR0kJ-H0/w300-h400/IMG_9558.jpeg" width="300" /></a></div><div>We started off lunch with the <b>2022 São Luiz Rosé</b>, made from the <b>Tinta Coa</b> grape sourced from the São Luiz vineyard in the Douro, which is owned by Kopke. With an appealing aroma, this Rosé was delicious, elegant and subtle, dry and crisp. Tasty flavors of red fruits, some floral hints, and a backbone of minerality. Easy drinking but not overly simple, and an excellent way to begin our lunch.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOinUojmM097tXEiQ6BgLn0vuA7wkaZvD14NXEOKIq5tZxIOpo1YAT77Lk9uUH9wljTWNzcC5AjGOpwR6JjxTkvqEeGLJmr0uS_SbDfHXXm8zaLi_78jIkmDoLUBvLUQN3YolZ9tV1eIPTy9atpTacBUmwSqP2mc42VXqavbugl0AZ4gklNWT80qJnQ0/s4032/IMG_9559.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOinUojmM097tXEiQ6BgLn0vuA7wkaZvD14NXEOKIq5tZxIOpo1YAT77Lk9uUH9wljTWNzcC5AjGOpwR6JjxTkvqEeGLJmr0uS_SbDfHXXm8zaLi_78jIkmDoLUBvLUQN3YolZ9tV1eIPTy9atpTacBUmwSqP2mc42VXqavbugl0AZ4gklNWT80qJnQ0/w400-h300/IMG_9559.jpeg" width="400" /></a></div><div>Our first course was slices of <b>Seared Tuna</b>, which were tender and flavorful, and the dish looked beautiful as well. The sesame seeds added a nice textural component, and the roe added a taste of the sea.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafhyphenhyphenlv7MfQXcJhFNpt-QYRLgOEvSQ1cX9haDW7c4xi2qJnQE5IGZ4zV2Gc-X1KyAqZmpVy7IlVPb4e5S7VnmRlZBZepbcv3SgB8tzUPt1i8C1m7Kq-ZzqX4iU7glqBo2Z0W7KAAwJ8o82RaUQ9wm_OaUHeMFe5ncC6JlBugOSiFCeUirGDoEqbbfWk8A/s4032/IMG_9562.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafhyphenhyphenlv7MfQXcJhFNpt-QYRLgOEvSQ1cX9haDW7c4xi2qJnQE5IGZ4zV2Gc-X1KyAqZmpVy7IlVPb4e5S7VnmRlZBZepbcv3SgB8tzUPt1i8C1m7Kq-ZzqX4iU7glqBo2Z0W7KAAwJ8o82RaUQ9wm_OaUHeMFe5ncC6JlBugOSiFCeUirGDoEqbbfWk8A/w300-h400/IMG_9562.jpeg" width="300" /></a></div><div>Our second wine was the <b>2020 São</b> <b>Luiz Reserva Tinto</b>, made from a blend of red grapes, and it too was delicious. Fruity, with flavors of red and black fruits, a hint of spice and a touch of smoke. Good acidity, a pleasant finish, and smooth tannins. Neither of the two <b>São</b> <b>Luiz </b>wines are yet available<b> </b>in the U.S., but the Tinto may be in the near future. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTMF7LxgCQWl9HYr2bOEGZkKYLzA5G3TTDhJ_cuZs8Gh5nofx3dya_GfjLyYXif3yuRd5DAunnMb5Vul1Yld4UUknYfyv9SbtlYq23QbfM4XRhaaOiY9pfcce1iQL2sYIcDiTi2_1ynLYNT-tXbolpO08t5sX5aZpIS3T89xW6dXAWySlb6PRbYgSR_Y/s4032/IMG_9564.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTMF7LxgCQWl9HYr2bOEGZkKYLzA5G3TTDhJ_cuZs8Gh5nofx3dya_GfjLyYXif3yuRd5DAunnMb5Vul1Yld4UUknYfyv9SbtlYq23QbfM4XRhaaOiY9pfcce1iQL2sYIcDiTi2_1ynLYNT-tXbolpO08t5sX5aZpIS3T89xW6dXAWySlb6PRbYgSR_Y/w400-h300/IMG_9564.jpeg" width="400" /></a></div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7yTkLP9ZacMfV8ISfc_MRRsIjyaTU7RCia7gKvq9XVCmBcohW_7SDnzMnGwRbDq3zbNPNd-AZ8KBQz3r0yACPJ_3QTwvO7Qmfw6-pTz9LWFed_pBstqiRp9gxSH4E-pzrU235vOhDFL1jrPFY1-Y6o0gSYbPgfTgLN33orjllR5e3gKYLlZd0WQAvUU/s4032/IMG_9566.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7yTkLP9ZacMfV8ISfc_MRRsIjyaTU7RCia7gKvq9XVCmBcohW_7SDnzMnGwRbDq3zbNPNd-AZ8KBQz3r0yACPJ_3QTwvO7Qmfw6-pTz9LWFed_pBstqiRp9gxSH4E-pzrU235vOhDFL1jrPFY1-Y6o0gSYbPgfTgLN33orjllR5e3gKYLlZd0WQAvUU/w300-h400/IMG_9566.jpeg" width="300" /></a></div><div>Our second course were tender and tasty <b>Slices of Beef</b>, accompanied by a vegetable mix and crisp French fries. The dish went well with the red wine. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gl6myGoNU_Vwj1kdvYD2V4ZMc-8Y3-7bjif9v6KLDmTAyBxD0O60vUrUkrD-CUgvW1c33czcgS3pQGqKNk6J6kRnimGMuGApIM6PqcKTnb0J7-A99E15x-b29ktGVwKPEaN8FakjwXat48JxedNKFA8C6TyAfmhVw58bFxmDlo2Eb25aEE6VnJdrTfk/s4032/IMG_9569.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gl6myGoNU_Vwj1kdvYD2V4ZMc-8Y3-7bjif9v6KLDmTAyBxD0O60vUrUkrD-CUgvW1c33czcgS3pQGqKNk6J6kRnimGMuGApIM6PqcKTnb0J7-A99E15x-b29ktGVwKPEaN8FakjwXat48JxedNKFA8C6TyAfmhVw58bFxmDlo2Eb25aEE6VnJdrTfk/w400-h300/IMG_9569.jpeg" width="400" /></a></div>Dessert was a rich and decadent <b>Chocolate Brownie </b>with berries and a raspberry sorbet. We enjoyed a <b>2008 Kopke Colheita Port </b>with dessert,<b> </b>which was nicely sweet, with delicious flavors of caramel, nuts, vanilla and baking spices. <br /><div><br /></div></div></div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0tag:blogger.com,1999:blog-2405633513402883204.post-25555650723227591632024-01-15T09:40:00.002-05:002024-01-16T09:44:42.387-05:00Rant: Reservation Cancelations & No-Shows<b>Consider this hypothetical: </b><div><br /></div><div>You're a business owner. A customer makes an appointment with you, to avail themselves of your services, and you will be paid for that appointment. Because of that appointment, you turn down other paying customers who wanted to see you at that same time. You also purchase supplies to handle your customer's needs during that appointment. </div><div><br /></div><div>However, when the appointment time arrives, your customer doesn't show up, and doesn't even call to tell you they won't be there. Thus, you don't get paid, and you have extra supplies which you might not be able to use with another customer. If the customer had given you reasonable notice that they could not keep the appointment, you might have been able to get someone else to fill that appointment. You'd probably be upset at that no-show customer, and justifiably so.
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Unfortunately, that situation happens far too frequently in the restaurant industry. Numerous customers make reservations but then never show up for those reservations, and may not even call to say they won't be there. It might seem to some people to be an innocuous harm, thus providing justification for their cavalier attitude, but that isn't the case. It can have a significant financial effect on that restaurant, on everyone from the owner to the servers. And this discourteous act needs to stop.
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Over the holidays, I know one local restaurant where over 25 people with reservations were no-shows! This is a relatively small restaurant so that many no-shows has a significant impact. I've also heard of other restaurants over the holidays which also had far too many no-shows and last minute cancellations. Even some restaurants which ask for a deposit face this problem.</div><div><br /></div><div>
Restaurants often operate on thin margins and no-show reservations hurt their bottom line, especially if someone doesn't call to say they won't be showing up. Other potential customers may get turned away because of that reservation. Servers, who rely on tips, won't earn as much money because of the no-shows. A no-show is definitely not a victimless activity and it needs to stop. Where is basic courtesy and etiquette? You wouldn't like it to occur to you, so why do it to others?
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Some people make multiple reservations for the same day and time, and then, frequently at the last minute, choose which restaurant to visit, failing to call the other restaurants that they won't be there. Stop doing that! Yes, there are a few legitimate reasons why you might need to no-show at a reservation, from medical to family issues, but a simple phone call to the restaurant is still warranted. Have the courtesy to notify the reservation of your cancelation, and give them as much advance notice as possible. Give them a chance to get someone else to take your reservation time. </div><div><br /></div><div>And if you have to cancel your reservation or are a no-show, try to make it up by making a new reservation for the restaurant, and then honoring that reservation. <br /><br />
Stop being so self-absorbed and thinking only of your own needs and wants. Give consideration to how your actions affect other people. Failing to show up for a reservation and not even calling to cancel is a selfish act. Start thinking about how such actions could negatively impact the restaurant and its employees. We need more people to be courteous, to consider others. And we need people to be more courteous not just in this situation, but in all aspects of life. <br />
</div>Richard Auffreyhttp://www.blogger.com/profile/03948647697847819742noreply@blogger.com0