Nightshade Noodle Bar: Tasting Menu Delights

Nightshade Noodle Bar is one of my Top Three Favorite Restaurants in the Boston+ area. It's consistently excellent, with killer cuisine, an interesting drinks program, top-notch service, and a cool ambiance. It earns my highest recommendation (check out prior reviews) and I have encouraged numerous people to dine there, who also loved their own experiences there. Thus, when I was deciding where to have a celebratory dinner for my birthday, I chose Nightshade. 

For this visit, I opted for the Blind Tasting Menu option, where you simply choose the number of courses and then the Chef decides which dishes to serve you. You can suggest a course or two you would like included in the menu. The Tasting Menu options include 7 courses ($85), 9 courses ($110), 12 courses ($140), and 14 courses ($160). In addition, on Wednesday evenings, they offer a special 5 course menu ($50). For an additional fee, they can also create Custom Drink Pairings for your dinner.

This was my first time trying one of their Tasting Menus, and I chose the 9 course dinner, without the custom drink pairing as I decided to select my own wine. I also asked for the Dry-Aged Duck Breast to be included in my tasting menu. I was thoroughly impressed with my dining experience, greatly enjoying the various dishes, which presented a nice variety. Some of the dishes were presented in a single dish, to be shared with my dining companion, while others were presented in individual dishes, one for each of us. By the end of the evening, I was sated and very, very happy. A wonderful birthday celebration.

As I was there more for a celebration, I took photos but no notes, so I don't recall all of the specific details of each dish. Our server, who was personable, knowledgeable and attentive, did explain each and every dish. Some of the dishes were prepared fairly simply, while others were more complex, with a greater amount of ingredients, and each dish was well balanced, with both taste and texture. 

We started our dinner with a glass of a Brut Nature Cava, as all celebrations should begin with some bubbly. It was a very dry and flavorful Spanish sparkling wine, which ended up being a great choice for our initial food courses. 

We began our dinner with Caviar Service, with an eggspuma dip, garlic, and crisp potato chips. The caviar, slightly sweet and mildly briny, went nicely atop the creamy dip and the salty chips. There is some creme fraiche in the intriguing and tasty dip too. I liked the fun pairing of caviar with potato chips, rather than the usual blinis. 

The Second Course included more unique treasures from the sea, Percebes and Uni. The chilled Percebes, also known as gooseneck barnacles, commonly come from Spain and are very dangerous to harvest. They are found on rocky coasts, in dangerous surf, in Galicia and the fishermen risk their very lives to obtain them. Their shell almost looks like talon, and you simply need to twist off the shell to get the tubular meat inside. The meat is tender, lightly sweet and briny, a definite taste of the ocean, and they were served with a Vietnamese lime pepper dipping sauce. A delicious and unique treat. It's been a long time since I enjoyed percebes, so it was a pleasure to have them again. 

I've long been an Uni fan, so was also pleased to enjoy some again too, this time in the shell with some Thai basil. Creamy, salty, and tasty, the Uni also went very well with our bubbly. This duo, of Percebes and Uni, was one of my favorite dishes of the tasting menu. 

For the Third Course, we received Kabocha Squash Bot Chien, which is composed of Vietnamese rice cakes, crispy confit duck tongues, green chili sauce, duck egg, and pickled carrots & daikon. As I've said before, this is an intriguing and creative dish, which was a fine blend of textures and flavors, all meshing well together. The crispy duck tongues were a nice addition and unless you knew what they were, you probably never would have guessed that they were tongues. This is a fine example of a more complex dish, which is well balanced and works extremely well. 

The Fourth Course was Peach Bahn Mi, with green chili citrus butter and pickles, atop toasted bread. A nice treat, with some sweetness from the peach, a nice crunch from the toast, more crunch from the pickles, as well as good acidity balancing the sweetness. 

It was difficult to get a good photo of the Fifth Course, as it was deep down inside a a small cup. It was Dry-Aged Duck Breast with braised yuba, smoked pork broth, and a tamarind bbq sauce. The duck was exquisite, tender, moist and flavorful, and I could have easily devoured a much larger dish of the duck. What looked like thin, wide noodles was the yuba, dried tofu skin, which was a little dense and sopped up the broth and sauce well. Highly recommended.

The Sixth Course: The Homemade Egg Noodles, one of my favorite dishes on their menu, made with caramelized garlic sauce, peanuts, Thai basil, and chili crisp. A superb dish, with immense flavor, lots of umami, and a great balance of textures and flavors. I think I've eaten this dish every time I visited Nightshade, and I'm sure I'll eat it again many times to come.

Onto the Seventh Course: Amarena Cherry Claypot Caramel Foie Gras atop grilled coconut sticky rice. A decadent dish, with delightful textures, including the silky foie, and a nice blend of flavors, from the cherry to the coconut. 

As a palate cleaner, our Eighth Course was light and refreshing, although I can't recall exactly the components. Our Final Course, of which I didn't get a photo, was a small dish of Chocolate Mousse. a rich, creamy chocolate with a subtly complex taste with hints of citrus, dried fruit and spice and enhanced by a touch of sea salt. And there was a lit candle in my dish for my birthday. A nice little touch. 

During the course of the dinner, we drank a bottle of the 2018 La Tintorera “Kira-9” Rosado, a Spanish Rosé made from 95% Mencia and 5% Dona Blanca. It was fermented and aged in stainless steel. Delicious, dry, and full of bright red fruit flavors. Easy drinking and very food friendly, it went well with the various dishes we enjoyed. Great summer choice! 

If you haven't dined at Nightshade Noodle Bar then you should make reservations to do so soon. If you have been there before, why not visit them again? I'll also note that I made a brief stop at their new Sin City Superette, which is adjacent to the restaurant. The small shop has a wide variety of items, from basic essentials to Sushi, from fresh veggies/fruits to frozen meats, from cheeses and tortillas, and much more. You can get Nightshade's Chili Crisp! And earlier during the day, you can get freshly made sandwiches, such as cheeseburgers and special hotdogs. I need to return there to spend more time checking out everything they have for sale. 

Nightshade Noodle Bar: Compelling Vietnamese/French Cuisine in Lynn

Last week, I finally dined at Nightshade Noodle Bar, in Lynn, for the first time. I'd read the raves about it and had been intrigued by their menu. The pandemic certainly delayed plans but I finally made the journey, and now I look forward to returning, to try more of their delicious cuisine and drinks. It's a worthy restaurant destination for their Vietnamese and French influenced menu. 

There's plenty of on-street parking available near the restaurant, and I was actually surprised at how many open spaces there were on a Friday evening. Nightshade has a good sized patio, and they also offer take-out and delivery. There's a medium-sized room for indoor dining, with a bar to the left of the room, high tops to the right, and an open kitchen to the back. It has a comfortable ambiance, and I love the open kitchen concept. To dine inside, you must show proof of vaccination, which is a reasonable request during these times.

The kitchen is headed by Chef Rachel Miller, a Virginia native, who has worked at a variety of restaurants in Boston, including notably as the Chef de Cuisine at Clio. For over two years, she also worked as a private chef and conducted numerous Nightshade Pop Up dinners. In October 2019, she opened Nightshade Noodle Bar, and the last couple years have obviously been difficult due to the pandemic. Not the best time for a new restaurant. 

I want to provide my preliminary thoughts on Nightshade Noodle Bar, and please note that these are based on a single visit. After I dine there more, I'll update my thoughts in an additional article. 

For this visit, I chose to have cocktails rather than wine, although the wine list is interesting and I would like to explore it on future visits. The Drinks menu has 8 special Cocktails, priced $11-$15, with lots of diversity to the type of drinks available, often with an Asian flair.

The Nightshade Mai Tai ($15) is made with Privateer rum, almond, lime, and Vietnamese cinnamon. It's fruity, smooth and easy-drinking, with an intriguing hint of cinnamon, and is much different from the usual Mai Tais you find made with orange and pineapple juices. 

The Moon Rabbit ($12) is made with Tito's vodka, guanabana (also known as soursop), lychee, and lime. Another fruity, but not overly sweet, drink with a pleasing tropical flair.  

 

They offer a nonalcoholic drink, the Nha Trang Beach ($6), made with shiso, coriander, guanabana, lemon, lemon, and soda. However, you can add Mezcal (+$6), which I did. Another well-balanced, tasty cocktail, with the flavors meshing well with the taste of the Mezcal. 

 

My favorite of the cocktails was the Saigon Cigar Club ($13), made with bourbon, Thai banana, and black cardamom. What an intriguing and delicious drink, almost like a tropical version of a Manhattan, and the addition of the banana leaf was a cool visual touch. 

The Food Menu has plenty of interesting options, broken down into several different categories. There are Snacks & Bites, 5 choices ($5-$16), from Shrimp Toast ($5) to Chili Crisp Cream Cheese Crab Dip ($16). The Small Plates has 8 choices ($10-$18), from Pho-Smoked Shrimp Cocktail ($14) to Sungold Tomato Salad ($10) and they have two Rolls, Fried Clams or Lobster ($16). There is also Viet-Cajun Seafood, a 1/2 pound of Wild Carolina Shrimp ($16) or Steamers ($12). In addition, there are sections for Noodles, 4 choices ($20-$32), and Rice, 3 choices ($20-$28). Finally, for a splurge, there are a few special Caviar dishes, with options to add caviar to some of the other dishes as well. 

Our server informed us that the menu is generally meant to be shared, and she recommended that we order three dishes per person. It might remind you of a Spanish tapas menu, where you get the opportunity to sample a variety of dishes for dinner. Service was excellent, with our server being personable and attentive. 

From the Snacks & Bites, we ordered the Curried Beef in Betel Leaves ($8), in a sweet chili sauce. This was my first bite of food, and it captivated me from the moment I tasted it. Juicy and flavorful  with a hint of spicy heat accented by the mild sweetness of the sauce. Pure deliciousness, and it boded well for the rest of the meal that was to come. I've had beef in Betel leaves before, but this was certainly the best version I've ever tasted. Highly recommended! 

Also from the Snack & Bites section, we ordered the Grilled Coconut Sticky Rice Pop ($6), topped by a brown butter tamarind pork floss. A well-balanced dish, the flavors worked together harmoniously, nothing over powering the others. The coconut, tamarind and pork each played their role, creating an intriguing and tasty appetizer. 

The Viet-Cajun Steamer Clams ($12) were served in a "super aromatic lemongrass cajun butter", and that butter was compelling, with lots of aromatics and a touch of spicy heat. In general, the clams were very tender and good, except a couple were a bit too gritty. I suspect the Viet-Cajun Shrimp dish would also be quite delicious.  

From the Small Plates, we chose the Kabocha Squash Bot Chien ($12), Vietnamese rice cakes, crispy confit duck tongues, green chili sauce, duck egg, and pickled carrots & daikon. An intriguing and creative dish, which was a fine blend of textures and flavors, all meshing well together. The crispy duck tongues were a nice addition and unless you knew what they were, you probably never would have guessed that they were tongues.  

The Dungeness Crab Fried Rice ($28), housed in a crab shell, is made with black garlic-chili sauce and a ginger scallion vinaigrette. Savory with sweetness from the black garlic and crab meat, this was another compelling dish, and I could have easily eaten this all on my own. The cool presentation also adds to the allure of the dish. Highly recommended. 

The Chicken Curry Noodle Soup ($20) is made with Vadouvan chicken broth, thick tapioca noodles, braised chicken thigh, crispy ginger, thai basil, and coriander. Again, another excellent dish, bursting with flavor, with an amazing broth, tender pieces of shredded chicken, and thick, chewy noodles. You'll be drinking the broth straight from the bowl.

The Homemade Egg Noodles, made with caramelized garlic sauce, peanuts, Thai basil, and chili crisp, comes with either braised mushrooms, shredded beef or both, and we opted for both ($24). A superb dish, with immense flavor, lots of umami, and a great balance of textures and flavors. I would have loved to experience this dish with an umami-rich Kimoto/Yamahai Sake. Highly recommended!  

Overall, we enjoyed an excellent dining experience and the food was stellar, creative and flavorful. I'm eager to return and highly recommend that my readers dine there as well. 

I'll note that a 20% admin fee is added to every check and that money is supposed to be split among the whole team, including the back of the house, to make everything more equitable. "Additional tips to the restaurant are not necessary but are appreciated!"

2018: Top Ten Wines Under $15

What were some of my favorite wines of the past year?

As 2019 approaches, it's time once again to reflect upon the past year, to remember and savor many pleasant memories. As 2018 winds down, I'll be posting my annual series of Favorite Lists over the next few weeks, covering food, wine, spirits and other drinks. These lists should provide a comprehensive summary of my favorites from this past year, allowing my readers to more readily locate such gems, the best of my recommendations.

My first Favorites List of 2018 is my Top Ten Wines Under $15. This list includes wines that not only I enjoyed, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines at this price point that I have tasted this past year.

This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I strongly recommend and which I believe many other wine lovers would also enjoy.

The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these value wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local region, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.

1) 2018 Les Vins Georges Duboeuf Beaujolais Nouveau Rosé ($13.99)
This is the first year that this wine was imported into the U.S. and it made an impressive debut. With a bright pink color, this wine has a nose of bright red fruit, and on the palate, those red fruit flavors, especially strawberry and cherry are prominent, though with minor notes of citrus too. It is dry and crisp, with some underlying minerality, and has a pleasing, though short, finish. Easy drinking, it is an excellent food wine and a very good value.

2) NV Vilarnau Cava Brut Reserva ($14.99)
This Spanish Cava is a blend of 50% Macabeo, 35% Paralleda; 15% Xarel.lo, three indigenous grapes, and is aged for over 15 months in the bottle. With a nice golden color, small bubbles, and 11.5% ABV, this Cava presents a pleasing aroma of fruit, including apple and citrus. On the palate, it is fresh, crisp and dry, with a tasty blend of green apple, citrus and pear, enhanced with a touch of toast, and a moderately long finish. For inexpensive bubbly, it is an appealing choice.

3) 2015 Schlossmühlenhof Dornfelder Rotwein Trocken ($14.40/liter)
This German red wine, made from the Dornfelder grape, has a deep, opaque red, almost purplish, color. On the nose, it is appealing, with enticing black fruit flavors enhanced by mild floral and spice notes. On the palate, it is silky, with mild tannins, and a delicious melange of juicy black fruit, intense spice and nice acidity. It is more elegant rather than powerful, with a lingering, pleasing finish. There is plenty of complexity for a wine at this price point and is a sheer pleasure to drink. This is definitely a food-friendly wine, a versatile wine that pairs well with pizza to tuna. And at this price, for a full liter, it is a fantastic bargain.

4) 2017 San Felice Perolla Rosato ($12)
A blend of 65% Sangiovese and 35% Cabernet Sauvignon, this Italian Rosé is made in the saignee process. It has an alluring aroma and is pure deliciousness on the palate. Light bodied, crisp and dry, with bright red fruits (especially strawberry) and a savory touch. Refreshing and an excellent summer wine, it will also pair well with a variety of foods. I bought a case of this wine to enjoy during the summer and continued drinking some into the fall.

5) 2017 Planeta Rosé ($14)
This Sicilian Rosé is a blend of 50% Nero d'Avola & 50% Syrah and I believe it to be an excellent value wine. It is crisp, light and full of tasty red fruit flavors, from strawberry to raspberry, with subtle hints of peach. Easy to drink, very food friendly, and perfect year round. I've been a fan of this winery for a number of years  and this is definitely one of their best wines under $15.

6) 2016 Feudo Maccari Noto Nero d'Avola ($14)
Another Sicilian wine, this red is silky smooth, with bright cherry, raspberry and plum flavors, enhanced by some pepper and spice notes. Nice acidity, well-restrained tannins, and a fairly long finish. It is an easy drinking wine, which can be enjoyed on its own though it also pairs well with plenty of dishes, from pasta to pizza, burgers to hotdogs. Simply delicious.

7) 2015 Dow's Vale do Bomfim ($12.99)
Portugal offers plenty of excellent value wines, which is why you often see them on my annual lists. This Portuguese red wine is a blend of 40% Touriga Franca, 25% Touriga Nacional and 35% Field Blend. It spent about 9 months in neutral oak, and presents as a light bodied wine, with cherry and plum flavors, mild spice notes, and low tannins. For a wine of this price point, it is moderately complex with some intriguing licorice notes on the finish. Definitely a good value wine!

8) 2017 Quinta de Covela Avesso (About $12)
My trip to Portugal this year led me to some fine vinous treasures, including this Portuguese white wine. It is made from 100% Avesso, an indigenous grape, which makes it more unique. The aromas are subtle, with hints of peach and pear, and on the palate, the wine is crisp, dry and fruit, with bright tastes of pear, green apple and a hint of more tropical fruit. With a medium-body, the wine is certainly delicious and mouth-watering, with a pleasing and fairly long finish. Easy-drinking, this wine is enjoyable on its own, or paired with seafood, light chicken dishes, and more.

9) 2017 Quinta de Covela Touriga Nacional Rosé (About $12-$13)
From the same winery as the Avesso, this Rosé, made from 100% Touriga Nacional, possesses a very pale pink color and its aroma is almost savory, with mild notes of red fruits. On the palate, it is light and crisp, dry and elegant, with delicious notes of strawberry and cherry, as well as wisps of floral notes. Such a fine example of Rosé and definitely the style I prefer. Another excellent value wine.

10) 2016 Quinta do Vallado Douro Red (About $10-$12)
Also encountered during my trip to the Douro region, this Portuguese red wine is s a blend of 25% Touriga Franca, 25% Touriga Nacional, 25% Tinta Roriz, 5% Sousão and 25% mixed grapes from old vineyards. About 70% of the wine is aged for 16 months in stainless steel tanks while 30% is aged in 225 liters used French Oak barriques for 16 months. With a nose of red fruit and spice, this was also an easy drinking and delicious wine, with prominent cherry and raspberry notes and spice accents. Low tannins, good acidity and a pleasing finish. A wine for everyday drinking, which would pair well from burgers to pizza.

Five countries made the list this year, the same as last year. Portugal took the lead with four spots on the list (not a surprise in the least), followed by Italy with three spots. Germany, Spain and France each occupied one spot. Last year, Alsace took three spots on this list but isn't included this year, though you will see their wines on another of my Favorite Wine lists. As for wine types, the list is also broken down into four Rosé, one White, four Reds and one Sparkling. Last year, there weren't any Rosé wines on this list.

The cancellation of of the 2018 Boston Wine Expo certainly affected this list as I usually find several excellent value wines there which then end up on this list. It also seemed that I found less wines, new to me, under $15 this past year. That may be indicative that wine prices have actually been rising, as a number of news sources have predicted they would this year.

I have other recommendations for wines under $15 on my blog and you just have to search for them. Even if some wine prices are rising, you can still find value wines all over the world, in every region, though some regions provide a greater range and diversity of value wines. It is important to remember that though wine stores sell plenty of wines in this price range, not all of them are of equal value. Wines in this price range do not have to be one-dimensional wines that all taste the same.

You can find wines of character and complexity, though you might need to spend a little more time seeking them out. Wine blogs can help you in that regard, pointing out wines that you might not otherwise know about. Tasting the wines before you buy them is another way to find such values. Or simply ask your trusted wine store staff for advice and suggestions. For more advice on finding value wines, please check out my recent article on the subject.

If you have some of your own recommendations for excellent wines under $15, please add them to the comments.

Escubac: A Collaborative Liqueur of Britain & France, With Roots In Ireland

"Their wine, like the Irish Usquebaugh, drunk immoderately, accelerates death."
--Sir J. Herbert's Travels

Liqueurs, also sometimes known as cordials, are worthy of more attention, especially considering how craft distillers are creating some fascinating new products, though they might be based on historical drinks. In short, a Liqueur is a sweetened grain alcohol and I've recently become intrigued by a new liqueur, Escubac ($21.99/375ml or $36.99/750ml), which I found at Astor Wine & Spirits.

Escubac was created by Sweetdram, a company located in Great Britain that was founded by Daniel Fisher, a former senior vice president at Astor Wines and Spirits, and Andrew Macleod Smith, an engineer and distiller. Having met at the University of Edinburgh, they seemed to be of one mind, with the objective of creating some new, interesting spirits and liqueurs. At their East London workshop, they create new products, a process which commonly takes 12-18 months to complete.

While perusing some old distilling manuals, they stumbled upon Usquebaugh, which they state was a yellow British cordial that originated in the 1700s and later became popular in France, where it became known as Escubac. This recipe intrigued them but instead of using it as is, they decided to use it as a framework and create their own unique version. They also eventually decided they wanted to collaborate on the project and chose to work with the famed Combier Distillery, located in the town of Saumur in the Loire Valley of France.

The Escubac is made from a base of neutral sugar beet alcohol and then they macerate 14 botanicals, including caraway, bitter orange, cloves, nutmeg, licorice, green anise, cinnamon, coriander, cardamom, lemon peel, and more, for about 72 hours. This is then sent to the Combier Distillery for distillation, and the liqueur is finally infused with saffron and sweetened with raisins, vanilla, and sugar. It almost sounds like a sweeter version of gin, but without the juniper.

However, before getting into my thoughts on its taste, let's return to the history of Usquebaugh for a bit. The term itself actually seems to originate with the Irish, and roughly translates as the "water of life," commonly being considered another term for whiskey. However, there are historical sources that indicate the earliest versions of Irish usquebaugh were flavored with various botanicals, meaning that the true ancestry of Escubac extends back to Ireland and not Britain.

For example, in The Art of Distillation by John French (1651), there is a recipe for Irish "Usque-bath," which is made with ingredients including raisins, pitted dates, cinnamon, nutmeg, and licorice root. All but the pitted dates are also ingredients on Escubac. The cookery book The Queen's Closet Opened (1655) also had a recipe for Irish "Usquebath," and its ingredients included raisins, pitted dates, dried figs, aniseed, cinnamon, nutmeg, ginger, musk, ambergris, and licorice root. Again, many of those ingredients are also in Escubac.

In the next century, The Country Housewife and Lady's Director In the Management of a House, and the Delights and Profits of a Farm by John Bradley (1736) there is a recipe for "Irish usquebaugh" which includes saffron, as well as ingredients like raisins, figs, licorice root, aniseed, fennel seed, coriander, and musk. This may be the first known documented mention of saffron added to this drink.

In British & Foreign Spirits: Their History, Manufacture, Properties, Etc. by Charles Tovey (1864), it states that "Irish Usquebaugh" is "... defined by Johnson to be a compound spirit, being drawn on aromatics;.." It was customary to infuse the base whiskey with various "savory or pungent" ingredients. In addition, "In all the recipes for making Irish Usquebaugh, saffron is a prominent ingredient." This indicates that saffron, which can make a drink yellow, was an integral part of Irish usquebaugh.

The first known documented French version is provided in L'Agronome, Dictionnaire Portatif Du Cultivateur (1764), which has a listing for Escubac, a liqueur, noting its base is saffron, brandy and sugar. The recipe also calls for bergamot, Portuguese oranges, vanilla, mace, cloves, angelica seed, coriander, and more. So, it appears that the concept of Irish usquebaugh was transported to France where they altered the name to Escubac.

Later, in La Nouvelle Maison Rustique, Ou Economie Rurale, Pratique Et Générale De Tous Les Biens De Campagne By Louis Liger & Jean François Bastien (1804), there are two references to Escubac, one for Irish Escubac (obviously paying homage to the roots of this liqueur) and the other for Escubac (Ratafia d’) also known as Escubac of England. The term "Ratifia" refers to a "cordial or liqueur flavored with certain fruit and their kernels." The Irish Escubac is made with brandy, saffron, coriander, green anise, and angelica root. The English Escubac is made with saffron, coriander, anise, cinnamon, vanilla, apricot kernels, sugar angel, sweet almonds, lemon zest, London honey water, and double orange water. Thus, it seems likely that Usquebaugh originated in Ireland and then traveled to Britain and France.

Back to the Escubac liqueur. The Sweet Dram website states their Escubac is a "juniper-free botanical spirit" and, like gin, mixes well with tonic. It can also be used in a variety of other cocktails, from Martinis to Margaritas, replacing almost any white liquor. I initially tasted it on its own, and was pleased with its complex and intriguing melange of flavors. There was some sweetness up front but it wasn't cloying or overly sweet, and it was complemented with a mix of citrus and herbal notes, with intriguing spice notes and a touch of bitterness. In some respects, it reminded me of an excellent Vermouth. I also mixed it with some club soda and lemon and it made for a satisfying and refreshing cocktail.

Escubac is a versatile liqueur and I'm going to enjoy experimenting with it in a variety of cocktails this holiday season. It has its own unique blend of botanicals, though the drink itself will bring to mind thoughts of Vermouth or Gin. If you're seeking a new gift idea, then consider picking up a bottle of Escubac. Or if you just want to serve some different cocktails for your holiday part, pick up a bottle.

Sake News

Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for articles.

1) Sake on the auction block? In Billionaire and Stir Public Relations, there are new articles mentioning that on June 10, an auction was to be held by Acker, Merrall & Condit (AMC) in Hong Kong. As a first, four Sakes were added to the auction list, all which had scored highly in the Wine Advocate. The four Sakes included Kameno-O Sannen Jukusei Daiginjo (98 points), Iwanoi Yamahai Junmai Daiginjo (95 points), Kinteki Junmai Ginjo (91 points) and Manazuru Junmai Daiginjo (90 points). The first two Sakes are estimated to garner from $1,000 to $3,200 each. The AMC site hasn't listed the winning bids yet.

Are these collectibles which will acquire the same cachet as fine Bordeaux or Burgundy? I think that is very unlikely as Sake isn't generally produced to be aged. For most Sake, it will last about a year or so after release. If these Sakes at auction are purchased, they would need to be consumed in a relatively short time period unlike fine Bordeaux and Burgundy. You couldn't store this Sake in your cellar for ten years and be certain it would still be palatable. Sure, there will be plenty of wealthy people who purchase these Sakes right now, just because they received high points and are seen as desirable, but once they realize it can't age well, then maybe the desire for such expensive bottles will diminish.

2) Ice cold Sake for the summer? The Mainichi has published an article about a new Sake that is supposed to be served at a sub-zero temperature. Ishii Shuzo Co. produced this Sake which will be sold with a special cooler bag intended to keeps the Sake at a temperature of minus 2 degrees Celsius. The Sake, a Junmai Ginjo, is referred to as yukidoke ("melting snow") as allegedly the Sake in your mouth will remind you of melting snow. Sake consumption in Japan declines during the summer so the brewery wanted to do something to combat that decline. This Sake, which goes on sale in July, will cost about $60 U.S. but appears that it will only be available in Japan. I am intrigued though it is going to be difficult to acquire one of these unique bottles.

3) A Sake brewery in the UK? Southwark News has reported that the first Sake brewery in the U.K. is set to open soon. Named Kanpai, the brewery is owned by Lucy Holmes and Tom Wilson, who will soon get married to each other. Their first batch of Sake will be about 600-700 bottles and will be available at the Selfridges department store and the Hop Burns and Black Craft Pub. They will start with a Junmai and a Nigori, and also are attempting to crowd fund for additional monies for their brewery. It is exciting to see new Sake breweries sprouting up around the world.

4) A Sake brewery in France? The Asahi Shimbun reports that two French brothers, Christophe and Stephane Fernandez, are currently working at the Komatsu Syuzoujou Sake brewery in Usa’s Nagasu district in the northeastern part of the Kyushu region. As they learn about how to brew Sake, their ultimate goal is to produce Sake in France using French rice next winter. The Sake they have started making in April should be available in France in the fall. "They aim to create a sweet and sour taste with 13-percent alcohol content, relatively low for sake, for their “junmaishu” that will go well with cheese and dessert." Seems Europe is seeing a small boom in new Sake breweries.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Bistro Duet is now open and offers guests a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.

"Bistro Duet will celebrate the uniqueness of the iconic bank space while offering contemporary French food and drink in an casually elegant neighborhood environment," says Co-Owner and General Manager Wayne Duprey.

Executive Chef and Co-Owner Cyrille Couet is from Frances's Loire Valley, where he began cooking in his uncle’s restaurant at the age of thirteen. Chef Couet's international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was the inaugural chef of Miel Brasserie at the InterContinental, Boston where he worked alongside with Bistro Duet co-owner Wayne Duprey. Chef Couet, most recently, was the executive chef at the Questrom School of Business at Boston University.

A native of Dracut, Massachusetts, Bistro Duet co-owner Wayne Duprey will act as general manager. Wayne has managed restaurant and bar operations in the U.S., Europe and Asia. Most recently, he was the assistant director of food and beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental, Boston.

Bistro Duet is a 110-seat restaurant with private dining options. Adjacent to the dining room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental, Boston.

Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually in the bar lounge side of the restaurant or with more formality in the gorgeous dining room, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.

2) On Wednesday, January 25, from 6:30pm-9pm, Civic Kitchen & Drink is hosting its first annual Robert Burns Scotch Dinner to pay tribute to one of Scotland's finest on his birthday, Robert Burns! Widely known as the national poet laureate of Scotland, Burns dinners are held on this day all around the world with whisky, poetry, haggis...and kilts.

Civic Kitchen & Drink just opened in 2016. Chef Rick Araujo and GM/Beverage Director Sarah Lee create memorable food and beverage pairings that are worth the drive. This dinner may be the most memorable yet as they celebrate their love for Robert Burns & Scotch.

“We are excited to put our own spin on traditional Scottish foods, because, well, haggis!!” shares Araujo. The team at Civic Kitchen & Drink is working closely with Special Guest and Whiskey Expert Charles Tower, of Lost Distilleries and Julio's Liquors. The dinner will feature classic and New World scotches paired with dishes created by Araujo and his team.

“We are excited to host this amazing tradition and we anticipate a sold-out night” says Lee. “What more could you want? A night of Scotch, Poetry, Amazing Food, and yes, I’ve heard there may be kilts!”

Cost: $69 per person
For Reservations, please call 508-329-5142

3) Posto will be celebrating this Valentine’s Day with a prix fixe, three-course menu for $50 per person. In addition to the prix fixe menu, guests may also choose to order from a selection of favorite items from Posto’s regular menu.

The prix fixe menu will include:
Primi Piatti
--Cotuit Oysters with preserved kumquat, arbol chilies, and thyme
--Lobster Bisque with sweet potato, crème fraiche, and chives
--Black Truffle Mac ‘n Cheese with gruyere fondutta, elbow macaroni, and parmesan bread crumbs
Secondi Piatti
--Duck Tortellini with braised duck leg, goat cheese, cherries, and thyme
--Fig Risotto with thyme, black mission figs, and parmesan
--Cauciucco with saffron, clams, mussels, shrimp, cod, and monkfish
Dolci
--L’ Opera Cake: almond sponge cake with amaretto cream and chocolate ganache
--Vanilla Panna Cotta with fresh berries and blood orange sciroppo

For Reservations, please call 617-625-0600

4) Alas, Chocolee Chocolates shuttered its acclaimed retail shop on Dartmouth Street in 2014, but chocolatier Lee Napoli -- whose expertise in all things sweet is legendary in this city -- continues her legacy by sharing her chocolate-making knowledge in a spacious South End classroom on Saturday afternoons at 2:00 p.m.

Classes size is limited, and instruction includes:
- tempering high quality chocolate
- making toasted chocolate almond bark
- mixing the perfect ganache
- learning to scoop, roll, dip and decorate truffles
- the secret of chocolate beignets (hot fried dough filled with chocolate)

At the end of the 2 ½ hour class, each student goes home with a 1 lb. box of assorted candies they’ve made themselves.

Cost: Chocolate classes are usually $150 per person but from now until the end of March, Ms. Napoli is offering a $50.00 discount, bringing the cost of this unique weekend activity to only $100.

Class registration is available by emailing: chocoleechocolates@gmail.com

5) Owners Filipo and Phil Frattaroli, Guest Chef Antonella Santacroce, and the rest of the Lucia Ristorante team invite guest to join them for a special, prix fixe “From Abruzzo with Love” dinner, on Monday, February 6, from 6pm-9pm,  to benefit the Central Italy Earthquake Relief Fund. To better accomodate a larger number of guests, this dinner will be held at Filippo Ristorante.

The North End's Lucia Ristorante will be celebrating its 40th anniversary this year and to kick off the festivities, it will host this prix fixe dinner with special guest chef Antonella Santacroce. Hailing from Sulmona, Italy in the Abruzzo region, Chef Santacroce will delight guests with a multi-course menu showcasing Abruzzese cuisine. The seated dinner will include menu items such as: polenta Ovidiana with sausage; buccatini all’ Amatriciana with Pecorino cheese and guanciale; and porchetta. Lucia’s house red and white wines will be served alongside the meal.

Tickets cost $100, not including tax and gratuity, and can be purchased by calling (617) 742-4142.

6) The Beehive, located in Boston’s South End, will indulge lovers with “Spread The Love”- a 10 day-long celebration featuring Valentine’s Day inspired dishes from Executive Chef Gregory Torrech, drink specials, and live jazz and soul performances.

On Tuesday, February 14, guests can enjoy a special prix fixe dinner menu for just $69 per person, but why limit the love to one day? Guests can enjoy the luxe Valentine’s Day menu as a la carte specials that will be served in addition to the regular menu on Friday, February 10 through Sunday, February 19. The Beehive will also be serving a lover’s weekend brunch on Saturday, February 11 and 18 and Sunday February 12 and 19 from 10AM-3PM.

All week long guests can get in the mood with romantic live music and one of The Beehive’s Valentine’s Day drink specials. Wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines.

Reservations are highly recommended by calling 617-423-0069

7) On Thursday, February 9, at 6pm, Davio's Lynnfield will host a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque
.

WINE DINNER MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc

COST: $95 per person (excluding tax and gratuity).
Tickets are required. Please visit http://davios.com/lynnfield/events/merriam-wine-dinner-0 or call 781-944-4810

8) On Thursday, February 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Tulip Winery. Established in 2003 by the Itzhaki family, Tulip is the largest boutique winery in Israel that produces approximately 220,000 bottles annually. The Winery, which integrates the production of quality wines with social responsibility, is located on a mountainside in Kfar Tikva (Village of Hope), a small pastoral settlement whose population consists of people with special needs. The Winery aspires to enable members of the community to develop and realize their potential. The noteworthy fusion of the community’s vision and the Itzhaki's desire to produce wine gave rise to an exciting model of a wine industry that employs the community members and offers them a business platform to integrate into the workforce just like in mainstream society.

I have tasted several of the wines from the Tulip Winery and were impressed with their quality. In addition, Tulip has a great story and is very socially responsible. This should be a delicious and informative dinner.

Legal Sea Foods will team up with winemaker, David Bar-Ilan, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Tulip Winery vine. The menu will be presented as follows:

HORS D’OEUVRES
Bluefish Pâté, Grilled Toast Points
Grey Sole Tiradito, Yuzu & Aji Sea Salt
Smoked Salmon*, Brioche, Caper Relish
Tulip Winery “White Tulip,” Galilee, 2014
FIRST COURSE
Cedar Plank Haddock (cilantro rice, salsa Veracruzana)
Tulip Winery “Tulip Espero,” Galilee, 2013
SECOND COURSE
Blackened Faroe Island Salmon (spaghetti squash caponata)
Tulip Winery Syrah “Reserve,” Galilee, 2013
MAIN COURSE
Grilled Spiced Beef Tenderloin (wild rice, tomato romesco)
Tulip Winery Cabernet Sauvignon “Reserve,” Galilee, 2013
DESSERT
Poached Red Pear & Brillat-Savarin Cheese (honeyed walnuts, lemon zest, cinnamon)
Tulip Winery “White Franc,” Judean Hills, 2014

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

9) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them to experience for exciting events and menu changes taking place at Doretta under the leadership of Doretta’s newly appointed Chef de Cuisine Brendan Pelley. Starting the year off on a delicious note, 2017’s must notable happenings include:

Dollar Oyster Opa Hours:
Happy hour has taken on a whole new meaning at Doretta’s “Opa Hour!” Monday through Friday, from 4 to 6 p.m. and from 9 to close, Doretta is offering $1 oysters at the bar. The oyster offerings will include a variety of three, different oysters that will rotate daily. Past featured oysters have included Hama Hamas, Aunt Dotty’s, Moonshoal’s, Chatham’s, Pemaquid’s, Howland’s Landing, Crowes Pasture, and Johns River.

Date Night Prix Fixe:
Join Doretta every Sunday through Tuesday night for its new Date Night Menu! For just $50 for two people, guests can enjoy a feast of spreads, choice of several mezze plates, and a Greek dessert platter to end the evening. A special wine list will also be available exclusively just for date night.

Winter Cocktails:
Doretta has just rolled out its new, winter cocktail list featuring libations such as Adriatico with ouzo, lavender, and cassis, as well as a Greek spin on the classic hot toddy made with brandy, lemon, Tentura, and honey. Whimsical, creative cocktails with name like Grey Eyes, Socratic Method, and Achilles’ Heel will have guests savoring every last drop.

Lunch on the Fly:
Need to get back to the office in time for that 1 o’clock meeting? Doretta has got you covered! For just $25 guests can enjoy Doretta’s infamous village salad, choose from one of Doretta’s three open-faced pitas (lamb, chicken souvlaki and falafel) and a beverage (Have you ever had a Greek Frappe before?) with speedy, expedited service. Doretta serves lunch Monday to Friday from 11:30 a.m. to 2:30 p.m

Local Sourcing:
Chef Brendan Pelley has established and nurtured his relationships with several foragers and mushroom growers, as well as herbs from his friends at Eva’s Garden to ensure Doretta’s food is only source from the very best purveyors. Among others. Doretta continues to work closely with oyster farmer Jeremey Scheffer from Spearpoint Oysters out of Martha’s Vineyard and Sky 8 Shrimp Farm.

Chef’s Table:
Doretta’s unique Chef's Table is the heart and soul of the restaurant’s bustling kitchen. Situated right in the kitchen on the lower floor, the long wooden farm table can accommodate up to 12 guests for a completely private dining experience. Doretta’s chefs will interact with guests to create a special menu while the party’s dedicated server will curate optional wine pairings. The Chef's Table is the perfect place for a whimsical Greek feast!

New Dishes:
Doretta is excited to have recently unveiled a variety of creative new dishes to the menu! Favorites include Saganaki “Fondue” with Kefalograviera, pickled cranberries, Szechuan peppercorn, and metaxa; Housemade “Hilopites” Pasta with stewed rabbit, cinnamon, chili, and kefalotiri; Vegetable Crudité with pistachio skordalia; and Ouzo-Cured Arctic Char with pickled caper leaf, dill, and pepperoncini.

10) The Light Foundation is “moving the chains” by raffling off a chance for two lucky fans and their guests to sit VIP style for the AFC Championship game at Gillette Stadium on January 22.

Former New England Patriots Offensive Lineman and three-time Super Bowl Champion Matt Light is raffling off the second installment of the Playoff Series Raffle, with the “O-Line Edition” playoff package to support his longtime nonprofit, the Light Foundation. A portion of the proceeds will also go to the “Taste of the NFL,” to benefit the Greater Boston Food Bank.

Two winners will each bring a guest to sit in a luxury suite at Gillette Stadium for the Patriots vs. Steelers game on January 22nd, following a Dinner at Davio’s Northern Italian Steakhouse at Patriot Place, with Light and a few special guests – former O-linemen Joe Andruzzi, Russ Hochstein and Dan Koppen. Then they’ll head to the stadium where they will sit in the Energi suite to watch the Patriots take on the Steelers in the AFC Championship game. The prize package also comes with an overnight at the Courtyard Marriott in nearby Norwood, a stipend (up to $200 for each group) for transportation to and from the game and a couple of signed helmets from your special O-line dinner guests, and current Patriots players.

Raffle tickets are $1 each at www.playoffraffle.org. Raffle proceeds will benefit the Light Foundation, to assist at-risk kids from all over the country in staying on track and becoming leaders in their own communities.

The O-Line Edition Raffle Package includes:
 · (2) tickets to the Energi suite for the January 22nd Patriots vs. Steelers AFC Championship game at Gillette Stadium to watch the game with Matt Light
 · Hotel accommodations for (2) at The Courtyard Marriott in nearby Norwood, for night of Saturday, January 22nd
 · Pre-game dinner at Davio’s Northern Italian Steakhouse at Patriot Place with Matt Light, Joe ANdruzzi, Russ Hochstein and Dan Koppen on January 22nd
 · Travel stipend for transportation from hotel to Patriot Place and back before and after game
 *2 packages are available – 2 winners will be drawn when the raffle closes*

WHERE: Raffle tickets are $1 each available at: www.playoffraffle.org
WHEN: Raffle Entry Deadline: Friday, January 20, at 2:00p.m. EST (Winners are picked soon after the deadline)

Thirst Boston: New Kids On The Block--Whisky From Unexpected Places

You probably know about Bourbon from Kentucky, Scotch from Scotland, and Irish Whiskey from Ireland. You might even know about the wonderful whiskey now being produced in Japan. However, were you aware, or have you ever tasted, whiskey made in France, England, Taiwan or India?  

At Thirst Boston, you had the opportunity to taste whiskey made in these countries at a fascinating seminar called New Kids On The Block: Whisky From Unexpected Places and its description stated: "These days whiskey means so much more than Scotch and Bourbon. From France to Taiwan, American bartenders and whiskey drinkers are now able to drink delectable brown potations from across the globe whether it be Japanese whisky from a 90 year old distillery or some of the first releases from an English upstart." It was intriguing to be able to taste whiskey from these countries, to obtain a glimpse into the differences they bring to this category.

The presenters at this seminar included: Scott Pugh, VP of Sales & Product Development for Venturi Brands, which owns Vicomte French Whisky; Gardner Dunn, Beam Suntory National Brand Ambassador for Hibiki, Yamazaki and Hakushu Japanese Whiskies; Gregory Fitch of Anchor Distilling representing Kavalan Whisky; and Raj Sabharwal, owner of Purple Valley Imports, sole importer of Amrut Whisky, the only Indian whisky currently in the US, and the English Whisky Company. 

In 2015, Americans consumed approximately 830 million liters of whiskey, and that amount continues to grow each year. Americans are enamored with whiskey and love exploring the various brands they find on the shelves of their local liquor shops. As they peruse these shelves, they're likely to start seeing whiskey made in countries not commonly know for whiskey production. I'm sure that will intrigue many whiskey lovers though they might not be willing to buy an unknown product. However, I encourage these consumers to expand their palates and try these new whiskies, as these countries are making some damn good whiskey.

From France comes the Vicomte 8 Year Old Single Malt ($40-$45) which is produced by a 3rd generation distillery located in the Cognac region. The distillery once provided bulk product for Cognac but eventually decided to make a product for themselves. They begin with 100% organic barley, grown and harvested in the Poitou-Charentes region of France. The whiskey is distilled twice in copper pot stills before going into French Oak Limousin Barrels for about six months. Then, it is aged for about 8 years in first-fill Cognac barrels.

This was a delicious, easy-drinking whiskey which might remind you of bourbon with its sweet vanilla and caramel notes. There were also some fruity notes, some apricot and citrus, with a touch of chocolate. Silky and smooth, it would be a great introductory whiskey which should appeal to many drinkers. The Vicomte was made to be easy to mix in cocktails and I think it would work well in that regard.

Vicomte started aging their whiskey about 12 years ago so they are planning to release a 12 Year Old whiskey in the near future. This is the second French whiskey I've ever tasted and both pleased me. There are only a handful of French whiskies available in the U.S. and I would recommend you check out the Vicomte.

The Kavalan Single Malt is made in Taiwan and I have previously written about this distillery and several of their whiskies so I encourage you to check out that prior post, Kavalan: Taiwan Whiskey In short, Kavalan is making some amazing whiskies.

During the last hundred years, Japan has made huge strides in the production of whiskey and now win top international awards for their products. Most whiskey lovers will confirm that Japan is making many fantastic whiskies and now they are eagerly sought. I'm a fan of Japanese whiskies and have written about them before such as Nikka Whisky. Suntory Whisky, which makes the Hibiki, Yamazaki and Hakushu brands, is all about innovation. With an assortment of different types of stills, different oaks, different grains, and more, they can produce about 160 different styles of whiskey. That gives them a huge amount of "ingredients" for the art of blending, which is vitally important to them.

Their former Master Blender used to eat the same meal every day, Tempura Udon, to keep his palate neutral. In addition, he didn't smoke and wouldn't eat garlic. That is certainly dedication and discipline. His replacement has been emulating a similar diet for the last nine years, though he's eating Soba instead of Udon. The Master Blender always thinks he can make a better whiskey, continually working toward perfection though he knows he will never reach that ideal. Hibiki is intended to be a "blend of harmony," and the foundation of their Hibiki product line.

The Hibiki Japanese Harmony ($60-$70) is a blend of at least 10 malt and grain whiskies, aged in five different barrel types, including American white oak, Sherry casks, and Mizunara (Japanese oak) barrels. The whiskies also come from three different distilleries, including Yamazaki, Hakushu and Chita. I think the Master Blender has accomplished their goal, with a whiskey with a fascinating and harmonious blend of flavors. It is light and on the sweeter side, with notes of honey, caramel, candied fruits and baking spices, though there is also a touch of smokiness and floral accents. It has an intriguing depth of flavors, with a long, pleasing finish. You really need to sample the wonders of Japanese whiskies.

It might surprise you to learn that India is the largest whiskey consumer in the world. Once you understand that fact, then it is easier to understand why they might start producing their own whiskey too. Amrut Distilleries was founded back in 1948 in Bangalore and they initially produced rum, considering that India is also the world's second largest producer of sugarcane. In addition, most of the whiskey produced in India is molasses based, though that is primarily consumed within the country. During the 1970s, they started producing single malts, though only for blended whiskies. However, now at least a couple distilleries have started to bottle single malts on their own.

Amrut makes a number of different single malts, using Indian barley, grown at the base of the Himalayan Mountains, and which is only used for brewing/distillation. They do not use age statements and the intense heat of the region matures their whiskey much quicker than usual. It is said that 1 year of aging in Bangalore is equivalent to about 3 years in Scotland. In addition, and as expected, they lose plenty of whiskey to the angel's share, as much as 15% in a single year.

The Amrut Fusion Single Malt (about $65), which was released in 2011, is a "marriage" of 75% unpeated and 25% peated 100% barley whiskey which is then aged for another six to nine months in ex-bourbon barrels and bottled at 100 proof. I enjoyed this whiskey too, finding it light bodied with an interesting and complex blend of flavors, including caramel, intense spices, citrus and a touch of smoke. Smooth and easy drinking, this is another whiskey which should appeal to a wide audience. It makes me want to try the rest of the Amrut portfolio.

Finally, we end up in England, with the first and now oldest whiskey distillery in that country, with about 5 whiskey distilleries now in the country.  Established in 2008, the St. George's Distillery is the home of the English Whisky Company, a name change which was necessary for the U.S. market to avoid confusion with a similarly named company. They received initial distillation advice from the legendary Iain Henderson, formerly of Laphroaig, so they started from a strong place.

The English Whiskey Co. Peated Cask Strength ($100-$110), at 60.9% ABV, is made from estate grown barley, was aged for about 4-5 years, and uses peat from the mainland of Scotland rather than the islands. That is a very important difference as the peat lacks the salinity you find from the islands and in addition, the inland peat doesn't express as strongly. The peat level in this whiskey is 55 parts per million (ppm), which is actually higher than Laphroaig at 50ppm. However, the English whiskey tastes much less smoky than the Laphroaig though you wouldn't expect that to be the case. There are notes of bacon fat amidst the mild smokiness, as well as caramel and toffee notes, with mild citrus, nuttiness, and vanilla. A complex and intriguing taste, with a fuller body and a lengthy, satisfying finish.

The main takeaway is that delicious and interesting whiskey is now being made all over the world and you should take the opportunity to try some of these new whiskies. You might just find a new favorite. And as these new countries gain more knowledge and experience, their whiskey will only  evolve and improve. Don't be a whiskey snob and  be willing to expand your palate.

AKA Bistro Reopened: First Impressions

As I reported previously, AKA Bistro, one of my favorite suburban restaurants reopened last week, after being closed for a few months due a massive flood. Located in Lincoln, AKA Bistro serves both French bistro fare and Japanese cuisine and their menu has seen some changes. You still can find old favorites like their Homemade Traditional Miso Soup and Moules Frites, but you will also find new dishes that might become new favorites. I should also mention that Chef/Co-Owner Chris Chung is now responsible for 100% of what's served.

Earlier this week, I stopped by for lunch, to see the new renovations and check out some of the new menu items. The restaurant itself looks largely the same, with some changes to the kitchen area. You can sit inside, or on the exterior patio. As I perused the menu, there were plenty of dishes I was interested in trying, so I definitely need to return to check out more.

I began with one of the new Appetizers, the Spicy Steamed Clams In A Jar ($10), which is a large mason jar with small and plump steamed clams in a savory broth with basil, lemongrass, Thai chile and lime. The tender clams were cooked perfectly, and the broth was compelling, with lots of flavor and a hint of almost sweetness. The broth in their Mussels dish is one of my favorites, and the the broth with their clams, though different, is equally as good. They even give you a straw so you can drink up the broth once the clams are gone. My preference though is to dip bread into the broth. This is a winner of a new dish!

As an Entree, I chose the Sautéed Sliced Angus Beef Bowl ($16), with kabayaki carrot and onion on top of Japanese rice. There was plenty of tender beef, and the carrots added a nice, sweet crunch to the dish. This is intended to be one of their more healthy new dishes, and it makes a good selection.

AKA Bistro has returned, and its food is as delicious as ever, with plenty of new and interesting dishes. I certainly will be returning, for lunch, dinner and brunch, but I have faith the restaurant is not going to disappoint. I strongly urge my readers to check it out.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Some great news this week! AKA Bistro, one of my favorite restaurants has reopened. Located in Lincoln, AKA Bistro serves both French bistro far and Japanese cuisine. It unfortunately had been closed since last December due to a massive flood. After major reconstruction, AKA reopened this past Monday, bringing with it many positive changes/

The restaurant will have a new look, including a reconfigured open kitchen. There were previously ly two separate chefs; one to turn out the French food, and another for Japanese. Now, Chef-Co-Owner Chris Chung will be responsible for 100% of what's served.

The Menu will see now changes, with a greater emphasis on hot Japanese fare and creative French bistro fare. Samples items include:
* Jar of Steamed Clams with basil, lemongrass, Thai chile and lime
* Crispy Lobster Bistro Rolls with citrus-Dijon dipping sauce
* Salmon Confit Salad with Quail Egg and sesame vinaigrette
* Short Rib Pretzel Sandwich with horseradish aioli
* BiBimBap: mixed rice salad w/ veggies, poached egg, choice of ground beef or shrimp
* Goat Cheese & Grilled Asparagus on Baguette
* Cassolette d’Escargots aux Lardons with pea-garlic emulsion
* Crisp Pork Belly with Thai curry, rice vermicelli, jicama and pea tendrils
* Slow-Poached Cod in Saffron Fumet with papillotte of spring potatoes & onions

Don't worry though as many of your old favorites are still on the menu, such as the Homemade Traditional Miso Soup, Kobe Dumplings, Moules Frites, and more.

AKA Bistro will be open for Dinner from Monday to Saturday, Lunch from Monday to Friday, and Brunch on Saturday & Sunday. They also will have a special Mother's Day Brunch.

I can't wait to dine there once again, and highly recommend that everyone else dine there too.

2) On May 27, at 6pm, Legal Sea Foods in Park Square will host a special pre-arrival tasting and wine dinner with Maison Bichot, ideal for Burgundy collectors and aficionados. Since its inception in 1350, the family-owned winery which has been passed down over generations has created some of the greatest wines in the world. Bichot’s label encompasses four separate vineyards located at the heart of the four major wine regions in France that create Burgundy: Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise. Each vineyard is dedicated to the vinification and aging of each wines’ structure and character and each wine represents the essence of their expertise and style. Legal Sea Foods will team up with Guillaume Suss, to host an exclusive pre-arrival tasting and five-plus-course dinner featuring signature cuisine paired with selections from the Maison Bichot vine.

The menu will be presented as follows:

PRE-ARRIVAL TASTING OF 2012
Domaine Long-Depaquit, Chablis Grand Cru “Les Clos,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges Blanc “Les Terrasses,” 2012
Albert Bichot, Savigny-les-Beaune 1er Cru “Les Peuillets,” 2012
Domaine du Chateau-Gris, Nuits Saint Georges 1er Cru “Chateau Gris,” 2012
RECEPTION
Oysters on the Half Shell, Champagne Mignonette
Crab & Enoki Mushroom Tartlet, Mustard Aioli
Lobster Medallion, Grilled Crostini, Tarragon Crème Fraîche
Domaine Long-Depaquit, Chablis, 2011
FIRST COURSE
Diver Scallop Carpaccio
Mixed Green Salad, Granny Smith Apple, Yuzu-Honey Vinaigrette
Domaine Long-Depaquit, Chablis 1er Cru “Les Vaucopins,” 2011
SECOND COURSE
Meyer Lemon Butter Poached Fluke
Cous Cous Salad, Baby Mache
Domaine du Pavillon, Meursault 1er Cru “Les Charmes,” 2009
MAIN COURSE
Slow Roasted Cornish Hen
Peruvian Roasted Potatoes, Cipollini Onion Confit, Wilted Swiss Chard
Domaine du Pavillon, Pommard “Clos des Ursulines,” 2011
CHEESE COURSE
Italian Taleggio, Vermont Ayr, MouCo Camembert
Black Pepper Toast Points, Strawberry-Rhubarb Compote
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2006
Domaine du Clos Frantin, Gevrey Chambertin “Les Murots,” 2011

COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) From May 13–June 11, The MET Restaurant Group will host its Ninth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.

Guests will enjoy some very crustacean creations including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.

4) On May 12, at 8pm, Chefs Samuel Monsour and Mark O’Leary will be cooking a 7-course pop up dinner, the second in a series called The Future Of Junk Food, presented by Kitchensurfing, the online marketplace where chefs connect with the world to sell their skills, goods and services. The dinner will take place at Cambridge restaurant East by Northeast.

There are 30 seats available and only one seating for the evening. The event showcases the Kitchensurfing model of connecting chefs directly with active diners while allowing chefs a creative outlet to try new things.

The Future Of Junk Food pop up dinner series is inspired by the classic junk food that the chefs ate in their childhoods and that millions of Americans continue to consume on a daily basis. Chef Monsour began recreating iconic junk food items using whole, nutrient-dense ingredients with none of the toxins used in traditional junk food as a way to draw awareness to the ‘junk food epidemic’ and prove to food corporations that embracing locally sourced, sustainable ingredients is a viable and beneficial option.

“We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement,” says O’Leary.

This pop up dining series is the latest outlet for the chefs’ creative junk food project. It allows discerning Boston diners a chance to get on board and discover first hand what the future of junk food can be in an intimate setting and with a chance to interact with the chefs one on one.

Purchase tickets for $125 on Eventbrite here: http://www.eventbrite.com/e/the-future-of-junk-food-part-ii-tickets-11186959497?aff=eorg

This event is a 21+ event
Please note: due to the nature of this event, menu substitutions and/or allergies cannot be accommodated.