Kane's Donuts: From Fried Dough to Chocolate Butterscotch

For July, Kane's Donuts offers three new specials: Pink Lemonade Donut, Fried Dough Donut, and S’mores Donut. I was especially intrigued by the Fried Dough donut so stopped by their Route 1 location earlier this week. 

Their displays were filled with plentiful samples of their donuts, and you can once again dine inside, or outside on their patio area. Donut prices range from about $3.25 to $4.50, and they have a large selection of Gluten-free options too. One of my favorite items is their Coffee Roll, which is sold as an individual item or a larger size that is appropriate for sharing. They also seem to have available more types of breakfast sandwiches, including a 24-7 Burrito and Waffle Sandwich. 

The Fried Dough donut is "fluffy, airy, yeast donut and doused with salted sweet-cream butter and heavily dusted with classic fried-dough cinnamon and sugar mix." The taste of this donut certainly reminded me of fried dough, and it was definitely light, buttery and airy, and not overly sweet. Very tasty and I'd order it again. 

The Chocolate Butterscotch donut seemed to be new as well, and it's not listed on their website. It's larger than the usual donuts, and at the base is a chocolate cake-style donut topped by frosting with butterscotch chips, chocolate drizzles and with cream in the donut hole. A more decadent donut, with a nice combination of flavors, and a good bit of crunch from the chips. It's large enough to split with someone else, so two of you can enjoy this treat. 

Check out the new flavors at any of the locations of Kane's Donuts.

Recent Culinary Highlights: Iron Town Diner to Viet Citron

There's once again no Rant today as there's been enough bad news recently and today is a holiday, Independence Day, so I just want to highlight some of the tasty delights I've recently enjoyed, giving some attention to excellent restaurants which are worthy of praise and your patronage.

I've previously written a few times about my explorations of the potential of French Toast for sandwiches other than the famed Monte Cristo. Most recently, I mentioned a French Toast Chicken Cutlet sandwich I enjoyed at the Iron Town Diner in Saugus. This past week, I opted to try a Hot Pastrami & Swiss on French Toast, and I'm pleased to say it was also an excellent choice. Again, the sandwich was enhanced by the eggy taste and texture of the French Toast, and didn't get soggy. The pastrami was lean and tender as well. I didn't have any mustard on the sandwich, and wasn't sure how that will go with the French Toast. 

My server also mentioned that he had tried a French Toast burger for the first time and enjoyed it, even talking to the chef about possibly adding it to one of the Specials some time. Let's hope that happens and more people can enjoy that delicious combination. However, anyone dining at Iron Town Diner can always order such a sandwich, even if it isn't on the menu. They are very good in handling special requests. 

One of my favorite lunch spots (which is also great for dinner) is Viet Citron, a Vietnamese restaurant in Burlington. I've been dining there since it opened early in 2020, just before the pandemic struck. Bánh Mi, Phở, Mama Tran's Chả Giò, seasonal specialties and more. For lunch last week, I began with a seasonal specialty, the Viet Grilled Corn, which is smothered with a scallion jalapeno butter and topped with scallion oil. The sweet corn was nicely grilled, and the scallion jalapeno butter added a mildly spicy kick. A delicious summery treat, with its own unique twist.  

I then enjoyed a Crispy Pork Belly Bánh Mi, which is one of my favorite choices here. The Bánh Mi can also be chosen with lemongrass sirloin, Big A** chicken, grilled prawns, or crispy tofu puffs. The sandwich comes on a baguette and is filled with pickles, jalapeños, cilantro, signature aioli, and garlic soy reduction (or fish sauce if you prefer). I love the pork belly as it's tender and crispy, with crunchy bits and soft fat. The freshness, flavors and textures of the other ingredients enhances the sandwich. The sandwich is amply filled, and it's great for take-out as well. 

I've tasted most of the dishes at Viet Citron, and been pleased with all of them. They use quality ingredients, some local, and invest much time into preparing some of their signature dishes, from the crispy pork belly to the Phở. It's a great, small local business worthy of your support.

Recent Culinary Highlights: Iron Town Diner, Prince Pizzeria, A Tavola & the Clam Box

There's no Rant today as there's been enough bad news recently, so I just want to highlight some of the tasty delights I've recently enjoyed, giving some attention to excellent restaurants which are worthy of praise and your patronage.

Last week, I posted about the delicious French Toast Cheeseburger at Iron Town Diner in Saugus. It was a special request, and I returned to Iron Town with another special request, this time for a French Toast sandwich with a Fried Chicken Cutlet and cheese. Again, this was a very tasty sandwich, enhanced by the eggy taste and texture of the French Toast. The fried chicken worked well as the filling, and the French Toast didn't get soggy. Like the French Toast Cheeseburger, this was another winner of a sandwich. I'd definitely order this again, although I'm still not done trying out different fillings for a French Toast sandwich. Maybe next time, I'll try Pastrami & Swiss.

Last week, Prince Pizzeria also brought back their Pizza Buffet, all-you-can-eat pizza for only $12 per person. This is available only during lunch, from Monday to Friday, 11:30am-2pm. I was their first customer last Monday, as I was a huge fan of their pre-pandemic buffet and love their pizza. This buffet is slightly different from before, as it includes only pizza, not pasta or garlic bread, and the price is a few dollars more. It's still a very good bargain, and includes a variety of different pizzas, from cheese to mushroom, pepperoni to sausage, and more. 

A server now places the pizza slices on a plate for you, and you just have to tell them which slices, and how many, you wish. This new process seemed to work well, efficiently, and is more hygienic than an open buffet. You can go back and get more pizza, as much as you want. The restaurant was fairly busy last Monday and I suspect it will be popular all summer. With rising costs so evident in the food industry, it's great to still find a bargain for all-you-can-eat pizza. I know I'll be returning again soon.

Last week, I also thoroughly enjoyed a fantastic dinner at A Tavola in Winchester. It's one of my favorite Italian restaurants, and Chef Joe Carli is a talented and creative chef. I've written raves about this restaurant before as well. Our dinner last week began with Burrata with Honey & Thyme Roasted Peaches, a summery dish with creamy burrata, sweet peaches, and the herbal sweet of the honey. 

Chef Carli creates some amazing pasta dishes, and they are available as half-portions, so you can order them as an appetizer. With the burrata, we also had a half-portion of the Gnocchi, with saffron creamed corn & shaved Parmesan. The pillowy gnocchi went well with the subtly-spiced creamed corn and the sharp flavors of the parmesan. A killer dish! 

As an entree, I opted for another pasta dish, the Ravioli with a gorgonzola crema, Parmesan, and lemon.  Perfectly cooked pasta, in a delicious sauce, with a nice gorgonzola tang and subtle lemon notes. The Parmesan crumbles atop the ravioli added a nice texture and taste to the dish. And the sauce was great for dipping some of their freshly made bread. Another killer dish. 

A Special that evening was Seared Scallops with garlic scapes and tomatoes, and each of the large scallops was tender, slightly charred, and sweet, enhanced by the acidity of the tomatoes and the subtle flavors of the scapes. Another tasty summery dish. 

I highly recommend A Tavola and note that it also has a large patio so you can dine outside this summer. 

The Clam Box of Ipswich never disappoints, and this 3-Way Combo of Fried Clams, Fried Scallops and Fried Shrimp was a large mound of seafood, with French fries and onion rings. Everything was delicious, especially the tender, sweet scallops and the large native clams. It's my favorite clam shack, although I know others have their own preferences. I love their clean, crisp fried seafood, and their service is excellent as well. They are very customer-driven and have impressed me multiple times in the past. On many Fridays, they also offer Fried Lobster Tails, which are hard to find elsewhere. This summer, I highly recommend you dine here, for lunch or dinner. 

Prince Pizzeria Under The Big Top

Now that some of the Covid-19 restrictions have been loosened, a number of restaurants have been offering outside dining, and inside dining has also recently begun in some places. I've dined at some outdoor spots during the last few weeks, including a few times at Prince Pizzeria on Route 1 in Saugus.

For 59 years, Prince Pizzeria has been serving pizza, pasta and more. If you grew up in the area like I did, you probably visited Prince as a child. I've never stopped going there either, and still regularly dine there for lunch. I used to especially go for their pizza & pasta buffet, though that may not return because of the virus and safety concerns. However, there are plenty of reasons to still dine at Prince, and their new exterior tent offers increased safety while dining there.

The large tent is set in their parking lot, to the left of the restaurant, and seats about 90-100 people. Two of the sides are open, allowing plenty of fresh air to circulate. And with a closed side facing Route 1, you don't have to watch the passing cars as you dine.

The interior of the tent is spacious, with all the tables properly spaced apart. And when they seat people, they have tried to keep a good distance from others already there. All the servers wear masks, and guests must wear masks unless they are sitting at their table.

On one of the occasions, I received an Italian flag, which is supposed to be used to summon one of the servers if you need anything. A nice little addition.

Prince currently offers their entire menu, from pizza to pasta, steak tips to chicken marsala. Plenty to choose from and all reasonably priced. As I was there for lunch, pizza was my choice, such as the basic Cheese. Sometimes simplicity is what you desire, especially when it is done well. Prince's pizzas are their own unique style, reminiscent in some respects to Greek pizza but with their differences as well. The cheeses, sauce and crust form a delightful combination, pleasing the senses, as well as the soul. It's just pizza but then it's also so much more.

The Scampi Pizza is made with shrimp, garlic, olive oil, a blend of cheeses, and no sauce. Again, it's a relatively simple pizza but well executed, with a rich garlic flavor, tender shrimp and lots of tasty cheese.

Owner Steven Castraberti has been at the restaurant every time I have recently dined there, and he has been ensuring everything runs smoothly. He's not some absentee owner, but a man with a passion for his restaurant, a man who takes an active role in its success. The longevity of the restaurant, when so many other restaurants on Rt. 1 have closed over the years, is a testament to the family's dedication.

I'll also note that Giggles, Prince's comedy club, is being moved outside as well, with weekend shows planned. This will help to ensure proper social distancing, rather than trying to space everyone in a small room within the restaurant.

If you haven't been to Prince Pizzeria in a long time, if at all, then please check it out. Dine outside, under the tent, and you should feel relatively safe. They are working hard to make a safer environment for all and are worthy of your patronage. It's a difficult time for all restaurants right now and they need our support. Get some pizza and pasta, maybe wine or a cocktail, and enjoy a pleasant lunch or dinner at Prince Pizzeria.

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.
**********************************************************
1) Pedro Martinez is no stranger to a good old Boston rally. That's why he and his wife Carolina invite all of Boston to join them as they introduce and celebrate the runners of the first ever Pedro Martinez Charity Boston Marathon team at the Rally with 45 on Sunday, April 15, from 5pm-8pm.

Rally with 45 promises to be an epic night at a new Boston hot spot, as they rally for the Pedro Martinez Foundation Boston Marathon team. Rev up for the Boston Marathon by having a great time for an amazing cause. All proceeds go to the Pedro Martinez Foundation, which holistically educates and supports underserved children and families in Latin America and the United States.

Over the course of 10 years, they have reached and helped hundreds of thousands of children and families. They provide meals, clean water, education, scholarships, job training skills, day care services, hurricane relief and assistance, new home construction, sports education, and so much more. It is their belief that it "takes a village" to raise a child and support a family, therefore they truly rally around children and families, to allow them to have a brighter future today and tomorrow.

This is sure to be an unforgettable evening that includes:
Delicious Ballpark themed food and drinks
Upbeat music from our very own DJ
Special gifts
VIP Area with full dinner and Swag Bags
Dancing
And much more!

WHERE: The new Hurricane's at the Garden located at 150 Canal Street - just steps from TD Garden.
HOW: Tickets are $39 for general admission and $119 for VIP, and can be purchased at https://www.eventbrite.com/e/rally-with-45-tickets-44339164635.

2) Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh invite guests to Meritage Restaurant + Wine Bar to celebrate the start of spring with an Early Spring Forage Dinner on Friday, April 6, from 7pm-10pm.  The Chefs will present a special menu featuring the freshest early spring ingredients with expert wine pairings to toast to the end of winter.

Full menu for the event is as follows:
Amuse
Vegan Oysters + Mignonette
Domaine Huet Sparkling Vouvray Loire Valley, France
White Out (Fluke Crudo, AAA White Asparagus, Enoki Mushrooms)
Cantina Terlano Winkl - Sauvignon Blanc Alto Adige, Italy
Woodland Anglotti (Morels, Ramps, Fiddleheads, Prosciutto)
Domaine Lafarge Vial Clos Vernay - Cru Fleurie Beaujolais, France
Maple Lacquered Duck Breast (Fava beans, Roasted Beets, Smoked orange Rum)
Qupé Black Label Syrah Santa Barbara, California
Rhubarb Consommé (Textures of Strawberry, Steamed Meringue, Basil)

Ticket are available on Eventbrite for $145 per person (including wine, tax, and gratuity) here: www.earlyspringdinner.eventbrite.com

3) On Wednesday, April 4th at 5:30 p.m., SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi will continue their cicchetti takeover series with guest chef, Will Gilson of Puritan & Co.. Guests will be treated to Gilson's spin on cicchetti (or Italian small bites,) which will be served up complimentary in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle. The complimentary cicchetti will be available until supplies last.

The menu will include:
Crispy potato with caviar, horseradish and celery leaves
Foie gras mousse with sticky toffee pudding and candied pistachios
Clambake “stuffies”
Tempura hen of the woods mushrooms with gribiche and leek powder

Reservations are not required. Featured cicchetti will not be available in main dining room.
For more information, please contact (617) 536-9500

4) The Wine Press, which is located in Brookline, is one of my favorite wine shops so I was happy to learn they will be expanding to a second brink-and-mortar location in the Fenway neighborhood. The new store, Wine Press Fenway, will be located at 200 A Brookline Ave., in the Pierce Boston residential high-rise across from Regal Cinemas. It should open sometime this summer.

“Since Jyoti and I bought the Wine Press we’ve wanted it to grow,” said Aaron Mehta, General Manager of the Wine Press and CEO of GORA, Inc. “We pride ourselves on constantly evaluating the offerings in the market and giving our customers great value throughout the store. We enjoy being a part of the Brookline community for the last seven years, and we look forward to ingratiating ourselves in The Fenway Neighborhood.”

The Wine Press Fenway will feature a modern custom-designed interior, attractive floor to ceiling wine racks, and a dedicated space for wine tastings. Not only will they sell wine, but as they do in the Brookline store, they also will be selling exciting beer and spirit selections. The Wine Press hosts free wine tastings every week and numerous other events each month to help introduce patrons to new drinking experiences. In 2017, the Wine Press offered over 800 different wines and hosted over 75 tastings. They will hold similar tastings and events at Wine Press Fenway.

I'm looking forward to their new Fenway location and will report back once it opens.

5) Kane’s Donuts is bringing the flavors of spring to New England with fresh, local ingredients like blueberries from Maine and honey from Peabody. The April flavors of the month include: a Honey Blueberry Pie Donut, Snickers Donut and an Old Fashioned Glazed Donut, along with a Gluten-free Chocolate Ganache Donut and Chocolate Coconut cupcake.

The Honey Blueberry Pie Donut is a light and airy yeast-style donut, filled with blueberry pie filling and dipped in the Kane’s signature honey glaze. The Snickers Donut is a yeast-style donut, frosted with Taza milk chocolate, topped with chopped Snickers and peanuts, and drizzled with a caramel swirl. The Old Fashioned Glazed Donut is an old-fashioned cake-style donut with a hint of nutmeg flavor, crispy on the outside and tender on the inside, and dipped in a honey glaze.

For the gluten-free April flavor, Kane’s has crafted a Gluten-Free Chocolate Ganache Donut, a rich chocolate cake donut dipped in a decadent chocolate ganache. The cupcake of the month is a Chocolate Coconut Cupcake, a devil’s-food cake base topped with a creamy vanilla frosting, then rolled in sweetened coconut flakes.

The above-mentioned flavors of the month are available at both Kane’s locations, Saugus and Boston, throughout the month of April.

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.
**********************************************************
1) The Glass House in Cambridge has launched a new breakfast bar within the restaurant. From Monday through Friday, 7 am to 2 pm, the breakfast bar will serve tasty favorites from it's now closed sister cafe K2, as well as new coffee creations and dishes. Grab some early morning or post lunch energy from their coffee menu that includes creatively caffeinated concoctions including the Bees Knees, Hard Day, Lavender Latte and more. Or, fuel up for the day with savory specialities like the signature Spud Boats, Salmon or Avocado Toast, breakfast Burrito Bowls and more.

Check out the full breakfast bar menu here.

2) It's March and that means Kane’s Handcrafted Donuts is rolling out new Donut Specials, including three decadent flavors: the Pistachio Donut, the Chocolate Marshmallow Donut and the Reese’s Cup Donut.

The Pistachio Donut is a yeast-style donut dipped in glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with pistachios. The Chocolate Marshmallow Donut, a yeast-style donut filled with marshmallow filling then iced with Taza Chocolate frosting and finished with a dollop of marshmallow. The Reese’s Cup Donut is a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with Teddie Peanut Butter and topped with whipped cream and a piece of a Reese’s Cup.

I'm a big fan of both the Pistachio Donut and Chocolate Marshmallow Donut.

For the gluten-free March flavor, Kane’s has crafted the Gluten-Free Blueberry Blast Donut, a blueberry cake style donut dipped in blueberry-infused honey glaze. The cupcake of the month is a Vanilla Cupcake with Chocolate Frosting, a classic that everyone loves.

All the above-mentioned flavors of the month are available at both Kane’s locations throughout the month of March.

3) On Tuesday, March 13, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner featuring pours originating back to one of the most impressive winery estates in Tuscany, Italy. Known for its rich culture and history dating back to 1560, the Collazzi Estate was privileged with the artistry of Michelangelo when he was commissioned to design and create the estate’s Villa amongst the countryside property south of Florence.

Representing the revered Collazzi collections and his home country, Alberto Torelli’s knowledge for winemaking and agriculture originated from his family’s roots and became a life-long passion. In 2005, Torelli joined the Collazzi team and spearheaded plans to enhance and modernize the techniques of the winery’s winemaking processes. Collazzi Estate’s sandy and clay soils, rich in limestone, with an abundantly rocky texture, make home to grapes of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and a small amount of traditional varieties.

The Collazzi Tuscan wine dinner menu will be presented as follows:
HORS D’OEUVRES
Crab-Stuffed Zucchini Blossom, Avocado Crema
Cod Cake, Lemon Garlic Aioli
Foie Gras Terrine Crostini, Port Reduction
Collazzi “Otto Muri,” Toscana Bianco IGT, 2016
FIRST COURSE
Seafood Charcuterie (octopus mortadella, salmon rillettes, smoked trout)
Collazzi “Libertà,” Toscana Rosso IGT, 2014
SECOND COURSE
Grilled Swordfish (romesco sauce, braised baby artichokes, lemon oil)
Collazzi “Libertà,” Toscana Rosso IGT, 2015
MAIN COURSE
Parmesan Pine Nut-Crusted Lamb Loin (maitake mushrooms, spring onion polenta, blackberry demi-glace)
Collazzi Toscana Rosso IGT, 2015
CHEESE COURSE
Taleggio, Aged Gouda, Pecorino Romano
Collazzi “Bastioni,” Chianti Classico DOCG, 2015

COST: $110 per person, excludes tax and gratuity
Reservations required by calling 617-530-9397

4) SRV’s co-executive chefs of Kevin O’Donnell and Michael Lombardi bring back their popular cicchetti takeover series with guest chef, Justin Shoults of Oak + Rowan, on Wednesday, March 7th in its new after-work time of 5:30pm – 7:30pm

Guests will be treated to Shoults spin on cicchetti to the likes of; Beer Tartar + Caviar (potato crepe, smoked egg, horseradish,) Baby Artichoke (stracciatella, carrot panna cotta,) Duck Polpette (pear mustard, caraway,) and Grilled Cuttlefish (cod pate, panisse, meyer lemon.) Chef Shoults will join O’Donnell & Lombardi in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle.

Reservations are not required. Featured cicchetti will not be available in main dining room. For more information, please contact (617) 536-9500

5) Puritan & Company Chef/Owner Will Gilson, Wine Director Peter Nelson, and the Puritan & Co. team invite guests to join them for the upcoming Totally Fried Fizz Fest. Rumor has it sparkling wines are amongst the most diverse and versatile wines for food pairings and the wine nerds agree - both sweet and savory fried foods are a divine partner with all things bubbly.

The Totally Fried Fizz Fest will be held on Thursday, March 15, form 6:30pm-10pm, and will offer an introduction to the diversity of styles and tastes of sparkling wines served alongside the tastiest fried foods. From funky reds to Grand Cru Grower Champagne, the industry-style tasting will allow guests to try dozens of wines from all over the world from various grape varietals exhibiting a full array of colors and flavors.

Tickets cost $70 and can be purchased on Eventbrite at: https://www.eventbrite.com/e/totally-fried-fizz-fest-part-deux-tickets-43361966810?aff=eac2.

This should be a killer event! Peter Nelson really knows his wine and Will Gilson will certainly provide some great food.

6) The New England Center for Arts and Technology (NECAT) is pleased to welcome legendary Chef Jacques Pépin on Friday, March 30, from 4pm-7pm, for a cooking class and cocktail reception. Meet culinary icon Chef Jacques Pépin at an intimate cocktail reception and receive a complimentary signed copy of Chez Jacques, while supporting NECAT, a local culinary job training organization.

Guests will sit in on a cooking demo with Chef Jacques Pépin in NECAT's beautiful, state-of-the-art culinary amphitheater. A cocktail reception follows, with delicious hors d'oeuvres prepared by NECAT students. Chef Pépin is a world-renowned French chef, television personality and author who, together with Julia Child and James Beard, redefined the way Americans view food and dining. Boston is near and dear to Chef Pepin’s heart, as he often visited and cooked with his friend Julia Child in Cambridge and has been a faculty member at Boston University for many years.

After a long and wildly successful career, Chef Pepin has launched the Jacques Pépin Foundation to help support organizations like NECAT, which help disadvantaged individuals enter his beloved industry. NECAT is grateful and excited to welcome the distinguished chef to NECAT in Boston.

NECAT, a registered nonprofit, provides chronically unemployed and underemployed adults with a pathway to long-term employment in the food services industry. The program is tuition free and open to adults looking to commit to full-time employment in order to make a positive change in their lives and achieve economic self-sufficiency. NECAT’s participants face serious barriers to employment including lack of training, substance abuse recovery, homelessness and recent incarceration. Since 2013, NECAT has enrolled close to 500 students with 71% of graduates moving on to successful employment.

NECAT is a very worthy organization, once which has impressed me with its dedication and passion in giving a second chance to hundreds of people, instructing and preparing them for culinary careers. I've been to a few different NECAT events and have listened to a number of inspirational stories. I strongly encourage you to buy tickets to this event and support NECAT!

To purchase tickets, go to: www.jacquespepin.eventbrite.com

7) Chef Tony Maws is delighted to welcome his good friend Liz Vilardi, local wine pro, restaurateur and co-owner of Central Bottle, for a very special “Dinner with Tony & Liz” at The Kirkland Tap & Trotter on Thursday, March 8, at 6:30pm. This dinner will be a collaboration among friends, with Tony serving savory and soulful dishes inspired by his recent trip to Israel, and Liz selecting wine from an all-female winemaker lineup.

“When Tony called and invited me, of course I said Yes!” shares Vilardi. “March 8 is International Women’s Day, so what great timing to pour wine and tell stories from some of my favorite French and Italian female winemakers!” Vilardi has always been a huge supporter of female winemakers, often hosting Female Winemaker events at her past restaurants, Belly and The Blue Room. “It will be nice to be in a restaurant again, and to be working with Tony. To have the opportunity to pair wine with a good friend who also happens to be a very accomplished chef and is creating dishes inspired by his recent trip to Israel – it doesn’t get much cooler than that!”

The Menu will be as follows:
First
Beet and Rose Hummus, Pistachio, Grilled Flatbread
Salad of Cabbage, Avocado, Labneh and Pine Nut
Salad of Cauliflower, Cubanelle Pepper, Za’atar
Eggplant, Aleppo Chile, EVOO and Tahina
Second
Grilled Portuguese Sardines, Preserved Lemon, Cilantro, Olives
Grilled Carciofi Alla Giudia -- Artichokes Jewish Style
Third
Wood Fire Roasted Lamb Shoulder, Zhoug
Freekeh Pilav, Almonds, Currants
Grilled Baby Vidalia Onions, Amba Sauce
Dessert
Malabi, Cara Cara Navels, Dates, Peanuts

The Wine:
Patricia Boyer-Domergue, Clos Centeilles from Minervois in the South of France
Elisabetti Fagiole, Sono Montenidoli, Tuscany, Italy
Elena Panteleone, La Stoppa, heart of Italy

Cost: $95
Tickets are available for “Dinner with Tony and Liz” on Eventbrite. The link: https://www.eventbrite.com/e/dinner-with-tony-and-special-guest-liz-vilardi-tickets-43491563437?aff=es2

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.
**********************************************************
1) On Sunday, December 31st, Bar Boulud, Boston, invites guests to ring in 2018 with a festive and elegant Five-Course Prix-Fixe New Year’s Eve Gala Dinner. Beginning promptly at 8:00 p.m., revelers will gather in the lobby of the adjacent Mandarin Oriental, Boston hotel for a welcome reception, complete with celebratory sips and decadent canapés such as: fresh Oysters topped with a Champagne gelée and Citrus Cured Scallops laced with caviar and crème fraîche.

As the night progresses, guests will be seated at 9:00 p.m. in Bar Boulud where they will enjoy a five-course dining experience featuring savory French-inspired dishes including: Rohan Duck Breast, tender Wagyu Beef and Aurora, a delectable dessert comprised of hazelnut milk chocolate cream, raspberry espuma, and moelleux au chocolat crafted by Pastry Chef Robert Differ.

While diners treat their taste buds, live jazz music will add to the evening’s ambiance. Enhancing the experience further, guests will also have the option to add a wine pairing with each course, hand-selected by Sommelier David Bérubé.

Cost: $195 per person (optional sommelier-selected wine pairings for $125 per person)
To make Reservations, please call 617-535-8800

2) Hanukkah begun on December 12th and will continue to the 20th. Kane’s Handcrafted Donuts is celebrating Hanukkah by offering Sufganiyot, mini-jelly donuts traditionally eaten during the celebration of Hanukkah.

These deep-fried Israeli delicacies commemorate the miracle of one night of oil lasting for eight in the ancient Holy Temple in Jerusalem. Kane’s Sufganiyot are filled plump with raspberry jam and sprinkled with powdered sugar.

In modern Israel, over 18 million sufganiyot are consumed in the weeks around the holiday. More people enjoy the fried treat than fast on Yom Kippur, the holiest day in the Jewish calendar. The Israeli Defense Forces also purchase more than 50,000 of the donuts each day of the eight-day holiday to boost the morale of its troops.

These donuts are available for order by the dozen at both Kane’s locations, in Saugus and Boston.

3) Loco Taqueria + Oyster Bar, South Boston’s funky neighborhood taco joint, is launching Winter Lunchin’ Land starting this Friday, 12/15 at 11:30am to 5pm and running until the end of January. Normally, Loco Taqueria is not open for lunch. Winter Lunchin’ Land also kicks off with live entertainment from Sam Chase this week from 1-5PM, the artists for the following weeks will be announced via social media.

Winter Lunchin’ Land has all of the Loco favorites from Executive Chef Matt Drummond’s such as ten different Tacos (such as General Tso, Chicken Tinga, and Cola Pork Carnitas), Tuna Ceviche, Grilled Street Corn, Sheet Pan Nachos, Lobster Toast, Bacon Guacamole, and Loco Taco Salad.

Accompanying the menu are a number of new winter cocktails from Beverage Manager Kaitlyn Fischer. These new cocktails are available during Winter Lunchin’ Land only, including:
The Grinch - tequila, crème de menthe, rumchata, bailey’s, candy cane rim
Cousin Eddie (National Lampoon’s Christmas Vacation) – vanilla vodka, amaretto, brandy, Averna, chocolate, whipped cream
Ralphie (A Christmas Story) – Captain Morgan, Averna, angostura bitters
Sticky Bandit (Home Alone) – cabrito reposado, Werther’s cinnamon mixture, lemon, garnished with Werther’s candy rim
Dallas, Denver, Orlando (Four Christmases) – mezcal, grapefruit juice, pineapple rosemary simple, grapefruit bitter
Billy Mack (Love Actually) – Myers rum, lime, banana, cardamom, sherry, orange bitters
Kevin McAllister (Home Alone) – two scoops vanilla ice cream, Captain Morgan, root beer, chocolate sprinkles

Make Reservations by calling 617-917-LOCO

Kane's Donuts: December Specials, Farmer Willie's Ginger Beer to Privateer Rum

Who doesn't love a fresh, delicious donut? You can enjoy them all day, and not just for breakfast. They come in a myriad of flavors, ensuring that they appeal to everyone, no whatever your personal preference.

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a location in Boston and will be opening another spot on Route 1 at Essex Landing. Yesterday, I visited their Saugus location, which has its own small parking lot as well as some on-street parking. There are tables outside, which are best when the weather is warm, and several tables inside.

Every month, they offer several special new flavors and I was invited, as a media guest, to check out their December specials as well as a couple of their regular donuts. Mid-morning, the shop was constantly busy, with new customers walking in the door on a regular basis. Their monthly specials will be available throughout the month of December at both of their locations, Saugus and Boston. And after my tasting, I highly recommend you drop by to check out these new donuts.

Donuts cost $2.25 each, with no discount for a dozen. That might be more expensive than you'll find at the major chains, but Kane's donuts are certainly worth the added cost, due to their greater size, higher quality and better taste. In addition, their donuts are less expensive than the newer independent donut shops in the Boston-area, where donuts usually run from $3.00-$4.00 each. You can also order Muffins ($2.75) or Cupcakes ($3.85). Plus, you can order one of their legendary, huge Coffee Rolls for $12.95, which can easily feed four or more people, or even get a Small Coffee Roll for only $4.00.

One of their iconic donuts is the Honey Dip, a yeast donut made with local eggs, butter, & flour and glazed with organic honey. The fresh donut itself is light, airy and moist, with a tasty sweet glaze that doesn't overwhelm. It's exactly what you want from a Honey Dip and there isn't a large donut chain which can come close to matching the quality and taste of this Honey Dip.

Another one of their standard donuts, a more unique creation, is the Créme Brulee, which is also a yeast donut that is filled with a vanilla-bean custard. The donut is then dipped in a honey glaze and caramelized by a hand torch. The brûlée crust was perfect, that thin, crunchy sugar layer which is one of the best parts of a créme Brulee. The donut itself was light and airy, with a creamy custard and a delicious vanilla flavor. The combo of textures was appealing and this was an amazing donut, highly recommended.

As for the December specials, the first is the Farmer Willie’s Ginger Beer Donut, based on a collaboration with Farmer Willie’s Craft Ginger Beer. Back in 2008, Willie Fenichel, aka "Farmer Willie," who worked as a goat farmer, started home-brewing ginger beer in his Cape Cod kitchen. Eventually, he partnered up with two two Brown University students, Nico Enriquez and Max Easton, to sell the ginger beer commercially. In March 2017, they moved their brewing operations to the Isle Brewers Guild in Pawtucket, Rhode Island, so they could increase production.

Farmer Willie’s Craft Ginger Beer is made from cold-pressed ginger, cane sugar, fresh lemon juice, molasses, and nutmeg. Each batch requires about 1,000 pounds of fresh ginger. The ginger beer contains ¼ of the sugar of other ginger beers, is gluten free, and has an alcohol content of 4.5%. During the Fall and Winter, they also produce a special Extra Ginger Beer, which is made with twice the amount of ginger and there is also a bit of cayenne pepper added.

The Farmer Willie’s Ginger Beer Donut is cake-style gingerbread donut which is first dunked in a glaze made from the Extra Ginger Beer and then topped off with a honey glaze. (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) The donut itself has a pleasing gingerbread flavor and texture, with a prominent ginger flavor from the glaze, which is nicely balanced with the sweet honey glaze. There are more subtle spice flavors in the donut with a whisper of heat from the cayenne. Enjoy this ginger beer donut with a glass of dark Rum and have your own unique version of a Dark n' Stormy cocktail.

Another December special is the Privateer Eggnog Donut, based on collaboration with Ipswich-based Privateer Rum. Privateer Rum is a local distillery that produces some delicious Rums. For some background on Privateer, check out a couple of my previous articles: Privateer Rum: Silver Reserve to True American and Andrew Cabot of Privateer Rum: History, Cheese & Jazz. However, it's time that I returned to the distillery, to see the changes and developments since my prior visit, such as their hire of a new Head Distiller, Maggie Campbell, as well as their new Rums and other spirits.

The Privateer Eggnog Donut is a cake-style donut made with Pure Country Eggnog and Privateer Silver Reserve Rum, and loaded with freshly ground nutmeg then dipped in a honey glaze. Kane's states that the Privateer’s Silver Reserve Rum "...boasts flavors of cocoa bean and cocoa butter plus baked pineapple, brown sugar, molasses, and clove." (Please note that the donut is not alcoholic as the alcohol burns off during the cooking process.) I've long enjoyed the Privateer Silver Reserve Rum so I was intrigued by the idea of this donut. It's taste certainly brought to mind Christmas spices with hints of tropical fruit and a touch eggnog flavor. A nicely balanced and tasty donut, this is perfect for the season.

“We take pride in staying true to our roots here in New England and supporting other local and like-minded companies, and always using local ingredients when possible,” said Paul Delios, co-owner and president of Kane’s Handcrafted Donuts. “The holidays are about family and traditions and so are we. That’s exactly why we are partnering with Farmer Willie’s and Privateer to create donuts that pass on the holiday spirit and flavors to families this season.”

A third holiday special was the Kane’s Chocolate Candy Donut, which is a chocolate cake-style donut with a peppermint frosting that is topped with crushed candy canes. The rich, moist chocolate donut was pleasantly enhanced by the minty, creamy frosting as well as the crunchy candies, which also added a nice textural element. If you love chocolate and mint, this will surely please you on several levels.

Finally, their December Gluten Free option is the Chocolate Coconut Donut, a cake-style chocolate donut dipped in honey glaze and then rolled in shredded coconut. As you can see, it is loaded with coconut, which appeals to the coconut-lover in me. The donut possesses a rich chocolate flavor, with plenty of sweet coconut, and you would never know this was gluten-free. It simply is a delicious donut which I'd recommend whether you need gluten-free or not.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The December specials are available all month and once January arrives, they will have created a bunch of new specials for your culinary pleasure, potentially flavors like Almond Joy, Apricot and Marble. Forgot those large donut chains and support this independent shop instead. The large chains might be more convenient, but that convenience comes with a cost, lower quality donuts.  Kane's Donuts is worth the effort to seek out.

Kane's Donuts: March Specials

As I've said before, "Donuts can be such a hedonistic pleasure, especially when they are made by small, independent shops who truly care about crafting a tasty donut. The large chains cannot compete in quality and taste with these small shops." These independent shops often charge more for a donut than you'll pay at one of the large chains, but they are well worth the extra cost, for their freshness, higher quality, better ingredients, and craftsmanship.

Located in Saugus, a short distance off Route 1, is a famous donut institution, Kane’s Donuts, which has been producing excellent donuts and baked goods for over 60 years. Check my prior post for more background information on Kane's. They have opened a shop in Boston and will be opening another location on Route 1 at Essex Landing. Every month, they offer several special new flavors and last week, as a media guest, I checked out their March specials, which included three donuts, a muffin, and a gluten-free treat. Mid-morning, the shop was quite busy and there was almost not a seat available.

The Chocolate Marshmallow Donut is a yeast-style donut filled with marshmallow, iced with Taza Chocolate frosting and finished with a dollop of marshmallow.

This is a view inside the donut, showing all the sweet marshmallow inside. With a light and fresh yeast donut, the combination of rich chocolate and creamy marshmallow was delicious. This is the type of donut which you could add a scoop of ice cream and make yourself a donut sundae. I also like the fact they use local Taza Chocolate and I'll note that Kane's often uses local ingredients for their donuts and baked goods.

The Pistachio Donut was also a yeast-style donut which was dipped in a glaze made from roasted, ground pistachios and Kane’s signature honey glaze, topped with a few pistachios. The donut itself was so light and fresh, the type of donut that makes you want to devour several at a time. The pistachio glaze was tasty, with a nice pistachio taste which didn't overwhelm and wasn't overly sweet. It might have been nice though to see a few more pistachios atop the donut.

The Reese’s Cup Donut is also a yeast-style donut, covered with milk chocolate Taza frosting, drizzled with locally-made Teddie Peanut Butter and topped with marshmallow cream and a piece of a Reese’s Cup. I'm not a peanut butter fan, but I shared it with a couple others who enjoyed it very much, liking the balance of flavors and noting the freshness of the donut itself. Again, the use of local ingredients is compelling.

Gluten-free desserts sometimes get a bad rap, being accused of being flavorless or tasting strange. However, Kane's would change the minds of the haters out there as their own gluten-free products tend to be delicious and you would never know they were gluten-free. This month, they created a Gluten-Free Glazed Whoopie Pie.

You can see the inside of the Whoopie pie, noting the sweet marshmallow inside, surrounded by rich and moist devil's food chocolate donut. The glaze made this even sweeter, and I think it would have worked well even without the glaze. If you have a gluten allergy, you'll love Kane's gluten-free treats, and even if you don't have such an allergy, you'd love these treats too.

March's cupcake of the month is a Reese’s Cup Cupcake, a chocolate cake, smeared with Teddie Peanut Butter frosting and topped with a Taza dark chocolate drizzle and finished off with Reese’s Cup pieces. Again, those who enjoyed the Peanut Butter donut also enjoyed this decadent cupcake as well.

If you haven't ever visited Kane's Donuts, or it has been awhile since you last visited, you need to make the trip there soon and sample their delicious donuts or maybe go for one of those massive coffee rolls. The March specials are available all month and once April arrives, they will have created a bunch of new specials for your culinary pleasure. Forgot those donut chains and support this independent shop, which often relies on local ingredients.

2016: Top Ten Favorite Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted three Top Ten Wine lists and My Favorite Wine-Related Items. Now I want to move toward food, and showcase my Favorite Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend.

This is certainly not a complete list but it is more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is in alphabetical order, by name of the restaurant, and isn't in any order of preference. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Campanelle with Chorizo Bolognese at Ciao! Pizza & Pasta (Chelsea)
For the second year in a row, this dish has made this list, because it is so absolutely compelling. It is hearty and delicious, with plenty of creaminess in the sauce, lots of spicy meat, and crunchy bits of chorizo. The house-made campanelle pasta is always cooked perfectly and is an excellent vehicle for the bolognese. Whenever I dine at Ciao, I almost always order this dish and it is consistently excellent. I should also note that everything at Ciao, from their other pasta dishes to their pizzas are also consistently excellent and any of those items could easily be on this list too.

Tonkotsu Ramen from OISA Ramen (Boston)
OISA Ramen does pop-ups at various locations and you need to check out one of their upcoming events. Chef Moe Kuroki makes a stellar bowl of Ramen. The plentiful pork belly melts in your mouth, like pork fat butter, and easily falls apart against the edge of a spoon. The broth is savory and complex, with an intense umami element, a salty edge and some heat from a peppery topping. The flavors are deep and balanced and it wasn't too salty in the least. It is like a bowl of liquid pig. The thin noodles have a nice bite to them, a good textural element. I could easily devour a second bowl of this compelling ramen, especially accompanied with an umami-rich Sake, like a Kimoto/Yamahai.

Lamb Carpaccio at Bistro du Midi (Boston)
Bistro du Midi is worthy of more attention that it receives and I've enjoyed a number of excellent meals there. The superb Lamb Carpaccio came with a cured egg yolk, castelvetrano olive, and rice crisps. The thinly sliced venison was silky smooth, with a nice, meaty flavor, and only a hint of a gamey taste (which was a nice addition). This is another dish which I could have enjoyed multiple dishes, chowing down all of that luscious lamb.

Hand Rolled Seaweed Pasta at Tasting Counter (Somerville)
At Tasting Counter, every dish is a work of art, carefully crafted, well-balanced, and delicious. Chef Peter Ungár is one of the top chefs in the Boston area and if you haven't dined here yet, you need to get here as soon as possible. This intriguing pasta dish was made with hen of the woods, sea urchin custard, anchovy, and bonito. It is a taste of the sea, full of umami and briny goodness, with a pleasing earthy element. Any of Chef Ungár's dishes could also end up on this list and I can't recommend Tasting Counter enough.

Neapolitan Wood-Fired Meatball Pizza at Posto (Somerville)
Posto has long produced some of the best pizza in the Boston area and on my last visit, I opted for the  Meatball pizza, with beef, pork & veal, topped by mozzarella, oregano and garlic. It is a hearty-sized pizza, loaded with toppings including ample, thin slices of garlic. The thin, slightly charred crust is delicious, both soft and crisp, and the meatballs are moist and flavorful. And I love all of the garlic atop the pizza. With the chillier temperatures of the season, this is a perfect comfort food, filling your belly and warming your soul.

Lobster Risotto at Ostra (Boston)
During my first visit to Ostra, at a wine lunch, I was entranced with the Lobster Risotto, with heirloom squash puree, which was filled with lots of sweet lobster meat. The rice was cooked perfectly, just that right consistency, and the broth was delicious and flavorful. One of the best Risottos I've had in some time. I need to return to Ostra very soon.

Crab Grilled Cheese at Luke's Lobster (Boston)
Seafood and cheese is a divisive issue in the food world but I think the combination can work with the right ingredients. This Crab Grilled Cheese, with plenty of sweet Crab meat, melted Gruyere cheese, and organic white bread was an excellent comfort food. The thin slices of buttery bread were grilled and crispy while the Gruyere added some creaminess and a nutty touch to the sandwich. The texture of the crab meat worked well, and overall it was tasty and satisfying.

Tater Tots with Bacon & Cheese at First House Pub (Winchester)
Though I haven't yet written my review of First House Pub, they are deserving of a shout-out for this dish. You receive a mound of crisp tater tots, smothered in melted cheese and bacon pieces. The cheese has been layered throughout the dish so almost all of the tater tots are covered. Too many dishes only place cheese atop the dish, leaving much of their dish cheeseless. That isn't the case here. This is top-notch comfort food as well as a nice accompaniment to an evening of drinking.

S'Mores at ArtBar (Cambridge)
In a cast iron skillet, this S'Mores dish was delicious and decadent, a fine blend of melted marshmallows and chocolate, with plenty of graham crackers you could smear with the melted contents. It helped too that we enjoyed it outside, on a slightly chilly evening, with heaters going on the outside patio of the ArtBar.

Devil’s Food Chocolate Sea Salted Caramel Donut at Kane's Donuts (Saugus)
What a fantastic donut! This is a cake donut, with a firm texture and a tasty dark chocolate flavor. This donut also has a creamy frosting with a bright caramel flavor, enhanced by the crunchy salt sprinkled atop the donut. I love the combination of sweet and salty, especially with chocolate, and this donut succeeds well in presenting a hedonistic pleasure. Kane's makes plenty of excellent donuts and this is one of their best creations.

What were some of your favorite restaurant dishes of the past year?