2018: Favorite Restaurants & Food-Related Items

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

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted my three Top Wine lists, my Favorite Wine-Related Items, and my Top Ten Favorite Restaurant Dishes, and now I want to address my Favorite Restaurants of the past year as well as some of my other Favorite Food-Related Items

This is certainly not a complete list but it is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This 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. For more Restaurant reviews, you can just search my blog posts for the past year.

Favorite Hot New Restaurants: This category includes several restaurants that have opened in the last few months, which have already impressed me, but which I haven't yet written a review. In early 2019, I'll likely review these worthy restaurants (after additional visits).
     Tonno in Wakefield: This is the second location of Chef Anthony Caturano's Italian Seafood restaurant. I eagerly anticipated its opening and it easily lives up to my high expectations.
     Kamakura in Boston: Chef Youji Iwakura has brought Japanese Kaiseki cuisine to Boston and the restaurant is aesthetically cool and the food is killer.
     Feng Shui in Burlington: The sixth location of this Chinese restaurant opened near the Burlington Mall and their lunch buffet is compelling, and their cocktails are quite good.
     Home Taste in Arlington: A second location of this Chinese restaurant, they specialize in delicious hand-pulled noodles. hand-made dumplings, Chinese casseroles and more.
     Aaron's Taco Cart'el in Stoneham: A small, casual and tasty spot for tacos, burritos and nachos, where  customization rules.

Favorite New Haitian/Dominican Restaurant: From delightfully flaky Paté to Jerk Beef Sliders, from savory Griot to a Cream Corn Souffle, Infused Kreyol in Malden is making delicious and compelling food. It's a tiny spot that once was home to a bakery but it's well worth seeking out. This isn't a cuisine you often see in the Malden+ area and thus there was a need for such a restaurant. Prices are very reasonable, service is usually very good, and the freshness of their dishes is impressive. And their Paté was one of my Top Ten Restaurant Dishes of 2018.

Favorite Suburban Italian Restaurant: Il Casale, with locations in Belmont and Lexington, is killing it, especially with their wine dinners. Such professional service, exquisite food, and interesting drinks, from wine to cocktails. Their popularity, judged by how they can sell out an entire restaurant for a wine dinner when most other places are lucky to fill a table or two, is indicative of how well they are received in their community. And their Ragu Bianco was one of my Top Ten Restaurant Dishes of 2018.

Favorite South American Restaurant: In Watertown, the former owners the famed Cambridge restaurant Salts, have started a new restaurant, La Bodega By Salts, which reflects owner Analia Verolo's homeland of Uruguay. Much of the menu consists of small plates, a great way to experience a number of dishes, which either have Uruguayan or Spanish roots. The food is fantastic, the wine list has plenty of Uruguayan wines, and their cocktails are stellar. Service is excellent and the restaurant itself is cool, especially where they have reused an old railroad car. And their Chivito was one of my Top Ten Restaurant Dishes of 2018.

Favorite Japanese Restaurant: Chef Chris Chung is rocking it in Inman Square in Cambridge at Momi Nonmi, a casual Japanese izakaya with some Hawaiian influence. The food is amazing, with ingredients that are fresh and high quality, including rarities not commonly found in the area. The cuisine is also inventive and innovative, with plenty of special dinner events. Chef Chung's culinary skills are top notch. They also have an impressive Sake, Shochu and cocktail program. Again, this is another small restaurant but one you should not miss. And their Teppanyaki Loco Moco was one of my Top Ten Restaurant Dishes of 2018.

Favorite Tasting Menu: Around since 2016, The Table at Season To Taste, located in North Cambridge, offers a four-course tasting menu each evening which changes every 4-6 weeks. You have two options for each course and the food is delicious and inventive, supported by an excellent wine program. It is a small and cozy restaurant, with an open kitchen, and you receive very professional service. And their Brown Rice & Sweet Potato Congee was one of my Top Ten Restaurant Dishes of 2018.

Favorite Brunch: At Ledger Restaurant & Bar, in Salem, they have an excellent Brunch Menu, from a 22-ounce Bloody Mary to their home-made Donuts, from Eggs Benedict to Banana Bread. Excellent service, a patio during the summer, and a menu of enticing dishes. Have a breakfast dish or a more lunch dish, such as a Fried Chicken Thigh Sandwich or a Breakfast Burger. And their Chicken & Waffles was one of my Top Ten Restaurant Dishes of 2018.

Favorite Fusion Cuisine: Though it was only available for several days around Cinco de Mayo, the "Grexico" menu, a combination of Mexican and Greek cuisine, at Committee was fusion cuisine at its best. The various dishes seamlessly blended ingredients from both cuisines, creating delicious and inventive dishes that thoroughly impressed me. Grecomole, Guajillo Hummus, Churros with Merenda, and much more. I hope they will hold this event again in 2019, and I could easily see this fusion cuisine centering a new restaurant. And their Lamb Barbacoa Tacos was one of my Top Ten Restaurant Dishes of 2018.

Favorite Chef's Return: Famed Chef Marisa Iocco returned to Spiga in Needham, transforming their Italian menu but maintaining some of his well-known specialties. You'll find dishes like Guazzetti, a unique Italian stew and Spiga might be the only local restaurant serving this item. Their Pizza is excellent and their Pasta dishes are killer. A cozy spot, it is open for lunch and dinner, and is worth the journey to Needham. And their Timballo was one of my Top Ten Restaurant Dishes of 2018.

Favorite Restaurant Dessert: After enjoying the savory options from Chef Marisa Iocco at Spiga, you can peruse their Dessert menu but I think your best option is her famed Bread Pudding, which I first enjoyed several years ago. I've even recommended people start their meal with the Bread Pudding so you ensure you aren't too full after dinner to enjoy it. Every spoonful is absolutely delicious, a hedonistic treat which I cannot recommend enough. Great texture to the bread, a nice blend of sweet and salty in the sauce, and nice hints of vanilla. We really need a bakery that specializes in Bread Pudding.

Favorite Hidden Restaurant City: Malden has plenty of interesting restaurants, especially Asian ones, but you wouldn't suspect that some fascinating dishes are "hidden" within rather ordinary appearing spots. From its storefront, you'd think Classic Pizza is your typical pizza and sub shop however they also have a small, but delicious menu of Indian dishes, including a killer Chicken Tikka Masala. Jay's Pizza also appears to be a normal pizza and sub joint, but they also sell Nepalese Momos, dumplings. In 2019, I'll be checking out other pizza joints in Malden to see if any others are hiding more unique and tasty dishes.

Favorite Food Book: Written  by Gabriella Opaz & Sonia Andersson Nolasco, with photography by Ryan Opaz, the compelling Porto: Stories From Portugal's Historic The Bolhão Market succeeds on many levels. It discusses the history of Portuguese cuisine while also telling intimate stories of the various vendors at the Bolhão Market. This is not some dry travelogue but rather a seductive lure intended to convert you into a culinary lover of northern Portugal. It will work well as a reference guide as well, something to turn to from time to time to better understand Portuguese cuisine. Highly recommended.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, having recently celebrated its 5th Anniversary. I continue to try to raise awareness of NECAT so that its good work can continue and even expand.

Favorite Food Trade Event: Once again, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. The Seafood Show is an engaging event and you can read my latest articles here: Part 1, Part 2, Part 3. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2019. Hope to see you there too.

Favorite Food History Article: This year, I'm especially proud of my article, "Water Doughnuts": Some Bagel History. I found numerous fascinating newspaper articles, dating back as far as 1930, about bagels. There were Recipes for making bagels at home, information about various flavored bagels, canned bagels, pizza bagels and more. More writers need to use old newspaper archives in their research as you never know what intriguing information you will find.

What were some of your favorite restaurants this year?

Tullamore DEW Irish Whiskey: The Power of 3

Would you be willing to place the fate of your whiskey distillery on the result of a horse race? Most distillery owners would be unlikely to take such a great risk but it has allegedly happened before, when an Irish whiskey distillery was offered as a bet upon the Irish Oaks horse race.

It all began in the town of Tullamore, located in County Offaly, which is situated roughly in the middle of Ireland. Tullamore is known as the site of the first air disaster, reaching back to Tuesday, May 10, 1785, when a hot air balloon crashed, setting off a great fire that destroyed approximately 130 buildings, including a military barracks and a tobacco factory. After that disaster, Tullamore created a new coat of arms, depicting a phoenix rising from the ashes, reflective of their reconstruction after that massive fire.

We then jump forward, to 1829, and the founding of the Tullamore Dew Distillery. Eventually, this distillery would be placed on the line, a bet on a horse race. Would it be lost because it's favored horse couldn't get it done?

Recently, Redstone Liquors, in Stoneham, hosted a Tullamore DEW Irish whiskey tasting that was led by Kate Shaughnessy (pictured above), the Boston Brand Ambassador for Tullamore DEW. Kate, a native of Ireland with a delightful lilt to her voice, has been working for Tullamore since last October. She led us through a tasting of five whiskies, also relating the fascinating history of the distillery. She was personable and informative, and everyone present seemed to enjoy the tasting event.

The Tullamore DEW distillery was originally founded in 1829 by Michael Molloy, eventually being passed down to his nephew, Bernard Daly and then, in 1887, to Daly's son, Captain Bernard Daly. In 1862, when Bernard Daly was in charge of the distillery, he took on Daniel E. Williams, who was only 15 years old, and put him to work on the malt floor. Over time, Daniel worked his way up in the distillery, taking on greater and greater responsibilities.

Captain Bernard Daly had a strong connection to horses, being an international polo player, a county Master of Hounds, and owned a number of racehorses. It is said that during one of the races at the Irish Oaks, the Captain and Daniel bet everything, including the distillery, on a horse from Tullamore. Fortunately, the horse won so the distillery didn't change hands though I'm sure it was quite a tense race.

In time, due to Daniel's hard work and dedication to the distillery, he became the owner of the distillery! That is certainly a great example of working yourself up from the bottom. Daniel was an innovator, introducing new technology, from electricity to the telephone. Their famous Tullamore DEW whiskey is also named after him, DEW being his initials.

Today, the Tullamore DEW is owned by the William Grant & Sons company, which also owns a number of Scotch brands as well as other spirits. They are now the second largest distillery in Ireland, after Jameson Irish Whiskey. In September 2014, they opened a new distillery and will soon conduct everything on their own, from grain to bottle. Their first release from this new distillery, due in the near future, will be a 3 Year Old Blended Irish Whiskey.

Locally, Tullamore DEW is the official Irish whiskey of the Boston Red Sox and now appears at Tully Tavern, a new bar at Fenway Park. They cannot sell their Whiskey on its own, but has to offer it in cocktails. They offer the Monster Mule, their Irish take on the Moscow Mule, which is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice.

The Tullamore DEW Original ($20-$25) is the only triple blend of whiskey in Ireland, blending together grain, malt and pot still whiskies. The malt is also the most dominant in this blend, providing more fruit flavors to the whiskey. In addition, after a triple distillation. it is matured, for about 4-7 years, in three different types of barrels, including Bourbon, Oloroso Sherry and old Whiskey barrels. As you can see, the number 3 is very important to Tullamore. I found this to be a light and elegant whiskey, with bright flavors of apple and citrus, spice, vanilla, and salted almonds. At this price point, it is an excellent value.

The Tullamore DEW 12 Year Old Special Reserve ($45-$50) is also a triple blend, though with a higher percentage of pot still whiskey, giving it a spicier aspect. It is also triple distilled and aged in three different barrels, though most of the pot still was matured in Oloroso Sherry barrels so it has a stronger Sherry notes too. It is definitely a spicier whiskey, with notes of salted nuts, caramel, raisins and a hint of chocolate. There is more complexity to the blend and the finish is long, with a slight hint of a burn.

The Tullamore DEW 15 Year Old Trilogy ($80-$85) is another triple blend, with balanced proportions, that is triple distilled and spends time in three different barrels except that it also is finished, for about three months, in Rum barrels from Trinidad. Smooth and elegant, the complex melange of flavors included some tropical fruit flavors, pleasant spice notes, hints of chocolate, and a delightful creamy mouthfeel. The finish was long and satisfying, with a rich and pleasing aspect. Highly recommended!

The Tullamore DEW 14 Year Old Single Malt ($65-$70) is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening. Highly recommended!

The Tullamore DEW 18 Year Old Single Malt (about $120) is going to be very difficult to find in Massachusetts as only 1 case was allotted for the state. Thus, the price could be much higher than provided. It is essentially the same as the 14 Year Old, except for the additional time in the barrel. In comparison to the 14 Year Old, it is as complex, with similar flavor notes, except it is more subtle and elegant. In addition, there are stronger notes of spice and raisiny elements. This is best, slowly sipped, savoring its more subtle complexities.

Tullamore DEW produces a delicious and interesting portfolio of whiskies, from their value-priced Original to the more complex Single Malts. One of their newest projects, which should be available around October, is the Tullamore DEW Cider Cask Finish, which is finished in Irish cider barrels. This could be the first, and maybe only, whiskey finished in cider barrels.

What are your thoughts on Tullamore DEW Irish Whiskey?

2016: Favorite Restaurants & My Top 50

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

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted my Top Ten Wine lists and my Top Ten Favorite Restaurant Dishes of 2016 and now I want to address my Favorite Restaurants of the past year as well as my Top 50 Restaurants.

This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.

This 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. For more Restaurant reviews, you can just search my blog posts for the past year.

Top Restaurant Experience: For the second year in a row, my top dining experience took place at Tasting Counter in Somerville.  The cuisine is inventive, complex, beautiful and absolutely delicious. The setting is cool and intimate, a twenty-seat counter where you can also watch the chef and kitchen staff preparing your food. They possess the largest Sake menu of any non-Asian restaurant in the Boston area and also have an intriguing selection of natural wines. Chef Peter Ungár has received numerous well-deserved raves and I continue to give Tasting Counter my highest recommendation. As I've said multiple times before, Chef Ungár is one of best chefs in the Boston area and you need to dine at his restaurant.

Favorite Seaport Restaurant: Committee, a Greek & Mediterranean restaurant, opened in July 2015 but I didn't start dining there until 2016, and became an immediate fan. The food is amazing, the wine list has many excellent selections and it has a top-notch cocktail program. You'll find intriguing Greek Spirits and compelling Greek wines. They also hold some delicious and informative wines dinners, such as a Taste of Cyprus. For my birthday this year, I could have dined anywhere I desired and I chose to go to Committee. It is the highlight of the Seaport neighborhood, but would be one of my favorites no matter where in Boston it was located.

Favorite Casual Restaurant: Last year, Ciao! Pizza & Pasta was my favorite new restaurant and it continues to be a top favorite, and I've probably dined there more than any other restaurant during the past year. The food and service remain consistently excellent, and I love their wood-fired pizzas and house-made pasta dishes. Prices are very reasonable considering the quality and quantity of food you receive. The owners, Edson Coimbra and Chef Marvin Posada, are the nicest and most genuine of people. I've brought many people here and everyone who has accompanied me has loved the place. If you haven't dined here yet, you need to make a New Year's resolution to immediately remedy that.

Favorite Tasting Menu: Asta only serves a few different tasting menus, and their cuisine is creative and tasty. It is a casual spot, with a homey atmosphere, and you'll be delighted at the elevated level of the cuisine. Be adventurous and you'll appreciate some amazing dishes. Their wine list is small but well-curated, with plenty of interesting selections. The restaurant received plenty of positive press after its opening, but it seems to have fallen off the radar of many, but it needs to return to your attention as they are producing compelling food.

Favorite Burger Restaurant: A&B Burgers opened in Beverly this year, having moved from Salem. They make a damn fine burger, using quality ingredients and a high-tech cooking device that enables them to slow cook their burger, without drying it out, before they grill it. The Sweet & Salty Cow is delicious, with Buratta, bacon, and fig jam while the new Shepherd's Pie burger, on their New Fall Menu, is also excellent. Besides their burgers, they make plenty of other delicious dishes, from Smoked Gouda & Chorizo Mac n' Cheese to Korean Sticky BBQ Wings. Their desserts are compelling too, from Churros to Apple Dumplings. They have a huge tequila list, make tasty cocktails as well as creamy adult milkshakes. You should visit here if you enjoy a great burger, or just excellent food in general.

Favorite Southern Restaurant: Located in Wakefield, The Porch is a casual Southern restaurant which makes all of their dishes from scratch. From scrumptious Fried Chicken to tasty Meatloaf, from tender Brisket to hearty Chicken Fried Steak, there is plenty of comfort food to please your belly. Get a side of their fresh baked (and amazing) Biscuits, with honey butter, or a slice of Cornbread. They even have an excellent Brunch on Sundays with some of the best bacon around. Prices are reasonable, especially on the Family-sized dinners, which can feed a family of four. They even have a liquor license, so you can enjoy a cocktail, local beer or wine with your meal.

Favorite Pop-Up Restaurant: Pop-ups are a great way to introduce people to some amazing food where the chefs don't have their own restaurant yet. Chef Moe Kuroki of OISA Ramen is bringing superb ramen to the Boston-area, participating in numerous pop-ups. I've attended a couple of these events, each time thoroughly impressed by the deep and complex flavors in her ramen. She often hand-makes her noodles and making the ramen is a lengthy process. Chef Kuroki is also passionate and personable, obviously in love with ramen.

Favorite New Seafood Restaurant: The menu may be small, but Luke's Lobster delivers on what it does serve. Their Lobster Roll is the king of their menu, their most popular item, but don't ignore the other items such as their Lobster or Crab Grilled Cheese. It is a casual spot and take-out is popular too. Prices are reasonable for the amount of seafood you receive in each dish. And I love the fact that they only serve sustainable seafood, which is certainly tough to find in many casual spots.

Favorite Brunch Restaurant: This was a tough choice as I've been to some excellent brunches this past year, but I'll give the crown to Puritan & Co., especially because of their large and creative pastry bar. They offer both breakfast and lunch options, such as the excellent Beef Patty Melt. You can also enjoy a cocktail, such as a Bloody Mary or House Mimosa. No matter what though, you must get a few selections from their Pastry Bar, such as Chocolate Pretzel Croissants, Indian Pudding Doughnuts, S'Mores Pop Tarts and more. Such a decadent culinary pleasure.

Runner-Up Brunch Restaurants: I have to give some recognition to two other local brunches which  I also recommend. Committee offers plenty of Greek-inspired brunch dishes, from Tyropita to Bougatsa, as well as lots of interesting cocktails, such as the Pigs & Booze and Bloody Marietta.  A&B Burgers also has an excellent menu of brunch options, including Burgers and Southern Biscuits & Gravy. And you should get one of their Sticky Buns.

Favorite Closed Restaurant: I am sad that AKA Bistro, which was in Lincoln, closed this year. It was one of my favorite spots, and my last dinner there, an amazing Sushi Dinner, showcased its excellence. However, it was a necessary business decision due to a number of factors beyond the control of the owners. I'm hoping the owners return to the restaurant world as it is a big loss without then. Chef Chris Chung is still around, appearing at a number of pop-ups, since the closure and I highly recommend you check out one of his events.

Favorite Rhode Island Restaurant: Matunuck Oyster Bar offers plenty of delicious local seafood, including oysters that they harvest in their own waters behind the restaurant. The seafood is reasonably priced, with ample portions, and they have a good wine list and cocktail program to accompany your food. They offer some Rhode Island seafood specialties and if you travel through Rhode Island, it is well worth making a stop here. And definitely order some of their Bourbon Oysters!

The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis. Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. There are also some new Favorites, places I only recently encountered but which I know I will be returning frequently. Please note that this is not a list of the "Best" Boston-area restaurants, but my own personal favorites.

Beverly
A&B Burgers

Boston
Asta
Bistro du Midi
Committee
Coppa
Dumpling Cafe
Erbaluce 
Island Creek Oyster Bar
L'Espalier 
Luke's Lobster
Myers & Chang
Nebo
Oishii 
Prezza
Taranta

Brookline
Taberna de Haro

Burlington
The Bancroft
Besito
Chopps American Bar & Grill
Osteria Nino
Sichuan Gourmet

Cambridge
Alden & Harlow
ArtBar
BISq
Craigie on Main
Little Donkey
Puritan & Co.
Tampopo
T.W. Food
Tupelo

Chelsea
Ciao! Pizza & Pasta

Ipswich
Clam Box

Lynn
The Blue Ox

Medford
Bistro 5
Tasty On The Hill

Saugus
Iron Town Diner

Somerville
Bergamot 
Bronwyn
Dali
The Painted Burro
Posto
Saloon
Tasting Counter

Stoneham
Fusion Taste
Taste of Siam
Three Amigos

Wakefield
The Porch

Waltham
Osteria Posto

Woburn
Gene's Chinese Flatbread Cafe
WuBurger

What were some of your favorite restaurants this year?

Nøgne Ø: Yamahai Muroka Junmai Sake From Norway

Almost seven years ago, back in December 2009, I wrote an article, Sake in Norway, about Nøgne Ø, a well-known craft beer brewery in Norway which wanted to also become a Sake brewer. They were poised to be the first Sake brewery in Europe and I was excited to see what developed.

Since then, Nøgne Ø accomplished their objective, becoming the first Sake brewery in Europe, and now produces four different Sakes, from a Yamahai Junmai to a Sparkling Sake. Even better, their Sake is now available in Massachusetts, through the Shelton Brothers Inc., which is primarily an importer of beer. Redstone Liquors in Stoneham is currently carrying the Nøgne Ø Yamahai Junmai ($19.99/350ml), and they hope to carry the rest of the Nøgne Ø Sake portfolio in the near future. I bought several bottles, eager to sample this Norwegian Sake.

The name "Nøgne Ø" translates as "naked island" which is "a poetic term used by Henrik Ibsen to describe any of the countless stark, barren outcroppings that are visible in the rough sea off Norway's southern coast." The brewery also has a subtitle, Det Kompromissløse Bryggeri, or “The Uncompromising Brewery.” They make more than 30 different types of ales, and, in addition, have made numerous guest brews & collaborations with other breweries from all over the world.

Nøgne Ø desires to create "bold, rich, flavourful Sakes" and because of such, all their Sakes are made using the Yamahai process. This is an older method of production in which commercial lactic acid is not added to the fermentation, allowing lactic acid from the air to naturally develop within the mix. It takes longer for this type of Sake to ferment, and it is riskier, with a chance of stray bacteria ruining the fermentation. Sake made by this process often tends to be more complex, earthy and gamey. I am a huge fan of Kimoto/Yamahai Sake, so I was especially interested in checking out Nøgne Ø Sake.

Their Sakes are also made from Ginpu, a type of Sake rice that has been imported from Hokkaido, Japan. This rice type was officially registered in 2002, having been developed by the Hokkaido Central Agricultural Experiment Station. It is rare for any Sake brewery outside of Japan to use a sakamai, a Sake rice, from Japan in their brewery. Even the U.S. Sake breweries which are using Yamadanishiki, also a sakamai, are using rice which was grown in the U.S. Nøgne Ø currently makes a Junmai, Junmai Ginjo, Yamahai Motoshibori, and Sparkling Sake.

The Nøgne Ø Yamahai Muroka Junmai is made from 100% Ginpu rice, which has been polished down to 68%. They use a foamless yeast, #701, in the fermentation process. The Sake has a 16% ABV, an acidity of 2.4 (which is very high for Sake!), and a Sake Meter Value of +3 (which is almost neutral between sweet & dry). As it is a Muroka, that means the Sake was not filtered and it was only pasteurized once (which means it technically could be a Namazake).

The writing and linework on the dark-colored label, as you can see at the top of this post, is very light so the label doesn't stand out on a store shelf. It isn't eye-catching so the average consumer isn't likely to pick up the bottle to check it out. I think a bolder label, which could be symbolic of the bolder flavors found in their Sake, would be more attractive to consumers.

However, the most important question is: how does it taste? First, the color has a slight greenish-yellow tinge, likely due to the fact that is is unfiltered. On the nose, there are appealing and mild stone fruit notes. Taking a taste, you immediately notice its rich mouthfeel, a full bodied Sake with good acidity and flavors of pear and melon, with a lengthy and satisfying finish. Unlike some other Yamahai, it doesn't possess a gamey/earthy element, though it does have that high acidity. That gamey/earthy aspect is very common with Yamahai, but isn't found in all such Sakes and this isn't the first time I have tasted one of those exceptions.

This is also a Sake with strong umami and would pair well with numerous foods. Because of its clean and fruity flavors, it would go well with seafood, from sushi to oysters, but with its high acidity and umami, it could also stand up to heartier dishes, from burgers to pizza. It would be killer with mushroom dishes. I initially enjoyed some of this Junmai with Shepherd's Pie, fine comfort food which worked with the Sake, and I've also paired it with Cheeseburgers, and that was a fine combo as well.

I'm impressed with the taste of the Nøgne Ø Junmai and am even more eager to taste the rest of their Sakes.

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) On Saturday, June 18, from 5:30pm-9pm, the 12th Annual A Wild Affair is coming to the Stone Zoo in Stoneham. This fundraiser features tasting stations hosted by numerous Greater Boston restaurants and caterers as well as live entertainment, a silent auction, and an opportunity to stroll among the animals. All proceeds will benefit Stone Zoo, its education programs and its conservation initiatives.Additional funds raised will support the new Animal Discovery Center.

A Wild Affair is a 21+ “tasting” event.

Ticket Prices:
Advance: $55 (April 1 - June 17)
Gate: $65 (Day of event)
Purchase Tickets Online Here

2) On Wednesday, June 15, at 7pm, Brass Union will host the next event in their “Brass Pair” series – a recurring pairing dinner where the Union Square eatery and lounge joins forces with local brewers, distillers, importers, wine makers and sommeliers – for a night of interactive cuisine and beverage.

At this “Brass Pair” evening, Brass Union will welcome Norwood-based Classic Wine Imports for a savory four-plus-course dinner prepared by executive chef Jonathan Kopacz with accompanying wines hand-selected by Classic Wine Imports sales manager, Stefanie Korman, and Brass Union’s beverage director, Paulo Pereira.

Chef Kopacz and Classic Wine Imports will present the menus as follows:

AMUSE
Avocado Toast with Lardo
Buglioni "Vigliaco" Sparkling Rose
FIRST COURSE
Softshell Crab & Mussels with Old Bay
Cantina Taburno Falanghina
SECOND COURSE
Sole with Meyer Lemon and Sorrel
Saint Michael Eppan Weissburgunder
THIRD COURSE
Rabbit with Asparagus, Ramps and Mushrooms
Paitin Nebbiolo
FOURTH COURSE
Lemon Cake with Herb Meringue
Centorri Moscato

COST: $50 per person (excludes tax & gratuity)
Tickets are available via EventBrite: brasspair12.eventbrite.com.

3) Celebrate National Bourbon Day on Tuesday, June 14, from 5pm-7pm, with a Pop-Up Bacon & Bourbon Happy Hour at Sólás, an Irish eatery located in the Lenox Hotel on Boylston Street. Take your love of bourbon to the next level with Sólás' extensive bourbon list, secret bottles, and specialty cocktails paired with some savory, smoky and sweet specials including:

--Loaded Tater Tots, tossed in truffle oil and grated parmesean, garnished with smoked apple bacon bits
--Grilled Baby Wedge Salad, lightly grilled, topped with heirloom cherry tomatoes, sautéed baby corn, fried shallots, and a bacon and Knob Creek vinaigrette
--57 T-Bird, a grilled 4 oz. all-beef hot topped with maple bourbon honey mustard, garnished with their world famous bacon and tomatoes relish

And for dessert:
--Warm Skillet Chocolate Chip Cookie topped with maple bourbon ice cream, warm Nutella, and bacon bits

4) I've received some news of an upcoming Sake event that sounds very interesting. On Monday, June 20, at 6:45pm, Bluefin Sushi Bar, located at 1815 Mass Ave., Cambridge, will be hosting a pop-up, Seven Tastes of Sake with Otsumami.  The event will feature Chef Chris Chung, a Master Sushi Chef, Stephen Connolly, a Sake Professional & Pastry Chef Renae Connolly. The proposed Sake list is intriguing and I'm sure the food will be excellent.  Tickets cost $125 per person, tax excluded, and to make reservations, call Bluefin at (617) 497-8022.

5) In an effort to introduce new clientele to the lay of the land at The Elephant Walk in Boston’s South End, Chef/Owner Nadsa de Monteiro has put together a list of bar snacks with her own personal touch. Every Monday through Friday from 4pm-6pm, enjoy dishes such as:

--The Diplomat: Elephant Walk’s burger with PT Farm hamburger melded with a tomato-onion chutney and spicy mayo on a brioche bun ($10)
--Ripper Hot Dog: An all-beef hot dog in natural casing, deep fried and served in a brioche bun with spicy mayo, topped with a cooked tomato cumin relish ($6)
--Cambodian Sloppy Joe: Served on a brioche bun, smothered with ground pork in a sweet garlic peanut coconut sauce, raw shredded cabbage and lettuce ($9),
--Sweet and Spicy Pork Sandwich: With sliced pork tenderloin in a spicy housin-sesame-ginger sauce with onion, scallion and red bell pepper ($10)
--Grilled Corn on the Cobb: With coconut scallion sauce ($5).

“I think chefs like items like burgers and hot dogs because they are like a blank canvas to work with. While there might be a suggested rule book, you’re allowed to color outside the lines and show your own unique personality each time you cook. That’s a big part of what we do in general at Elephant Walk, but we’re also aware that our cuisine might not be familiar to many guests. Infusing a classic item that a customer is familiar with is a great and unintimidating way to introduce the flavors of what we do. At the end of the day the idea is to get more and more customers to try the restaurant and if the bar menu is the entry point their next order might be our Khar Saiko Kroeung or our Filet de Thon Saisi aux Deux Coulis Pimentés. You don’t know you have a craving for a flavor profile until you experience it,” said Chef Nadsa.

For more information or to make a reservation please call (617) 247-1500.

6) Famed North End restaurateur and chef, Anthony Caturano (Prezza), will open the doors to his new Gloucester restaurant, Tonno, on June 17. Italian for “tuna,” Tonno will be housed in the former Blackburn Tavern space and will feature coastal Italian seafood and other treasures from land and sea. Seating 99 people, Tonno has partial ocean views and is open year-round.

Chef Caturano’s culinary program at Tonno has been designed to showcase Italian seafood classics with nightly specials that reflect the catches of the day from the local waters. The menu starts with an array of sfizi and primi options ($2-16), including seafood dishes like Tonno Tartare, Octopus “La Plancha” with tomato and fregola, Stewed Clams with white beans, pancetta and grilled bread, and fresh raw bar specialties. There also are more traditional Italian offerings like a daily selection of cheeses and cured meats as well as Meatballs with ricotta, Risotto with red wine and fontina, and Arancini.

The quartet of homemade pastas come in half and full portions ($12-24), and have been adapted from Chef Caturano’s North End restaurant, Prezza: Shrimp Fra Diavolo with tagliatelle; Spaghetti with clams and oregano; Rigatoni with pecorino and black peppercorn; and, Cavatelli Bolognese.

The secondi courses present signature pesce and carne dishes ($25-38), with highlights like the Grilled Tonno Steak with white beans; Cod Oreganatta with creamy leeks and potato; “Cioppino” fish stew; Grilled 16oz Bone-In Rib Eye with braised escarole and roasted potato; and, Veal Milanese

The beverage program consists of classic Italian and house-barreled cocktails as well as a selection of craft beers. From the vine, there will be a curated list of about 110 wines that are mainly focused on Italian varietals.

As Prezza is one of my favorite restaurants, I'm very much interested in checking out Tonno to see Chef Caturano's take on seafood.

7) Les Zygomates, the wine bar and bistro located in Boston's Leather District, is hosting a special Champagne Dinner on Tuesday, June 14, from 6:30 PM - 9:00 PM. This event will consist of a four-course Champagne dinner featuring the French cuisine of Les Zygomates and the delicate Champagnes of Besserat de Bellefon, hosted by Matthieu Luneau from the house of Besserat de Bellefon.

I recently wrote about the Champagnes of Besserat de Bellefon, finding them to be delicious and excellent accompaniments to food. Their Champagnes are specifically produced to pair well with food, such as having finer bubbles, which are 30% smaller than most other Champagnes. As such, this Champagne dinner should be fascinating and delicious. Check it out!

Cost: $100 (which includes tax but not gratuity)
Seating is limited, so to reserve your spot, please call Les Zygomates at 617-542-5108.

8) What is a Chop Bar? A neighborhood favorite, a spot to stop on the side of the road and grab a drink and authentic meal. That is exactly what Chef Kwasi Kwaa is bringing to A&B Burgers on June 28 at 6:30pm. Join them as A&B transforms their menu to reflect four courses of true authentic Ghanaian "street food".

Ghanaian Street Food Menu:
--Braised Goat Sliders (Served with pickled okra and green plantain chips)
--Kelewale (Fried sweet plantains tossed in suya pepper powder served with toasted macadamia nuts and mono)
--Jollof Rice and Grilled Tilapia (African style rice cooked in a goat stew served with grilled Tilapia, moko and shito peppers)
--Brofrot (Ghanaian Doughnuts tossed in sugar)

Cost: $55 per person (Alcohol and gratuity not included)
Tickets must be purchased ahead of time to attend & can be ordered here:
https://www.eventbrite.com/e/chop-bar-ghanaian-street-food-pop-up-tickets-24820857854

9) Starting Friday, Chef Brian Poe is bringing F#@K SLIDER FRIDAYS to Bukowski Tavern in Cambridge’s Inman Square. A chef with a penchant for exotic proteins, burgers and beer, this new weekly special will feature a trio of unusual sliders with the option of a beer pairing.

Each Friday from 12-4pm, Chef Poe will serve up a rotating mix of signature mini burgers. The new burger and beer-themed series kicks off on June 10 with four-legged slider specialties of Antelope (cranberry jalapeño jus, beer cheese sauce), Camel (ras el hanout spiced, pickled turnips, tahini crema) and Bison (housemade Sriracha ketchup, Dijon mustard). The week’s beer pairing will be a local favorite, a Narragansett Tall Boy (Providence, RI).

COST: Trio of sliders: $10
Trio of sliders with beer pairing: $15

Camel??? I'm definitely interested in checking out a Camel slider.

Kushala Sip: Coffee House: Now Open In Stoneham

The Kushala Sip Coffee House is now open in Stoneham, at 335 Main Street, across the the Town Common. Basically, it sells coffee, tea and other beverages, as well as baked goods and egg sandwiches. They have an outside patio and the inside is rather spacious and comfortable.  There is plenty of parking in the area, and it would be a nice stop on Thursday afternoons if you visit the Stoneham Farmer's Market.

Their baked goods come from two local bakeries, Swissbäkers (one of my favorites) and  The Mad Cake Genius (and they have Finnegans). That is very good news and I like having a place so close where I can pick up a Berliner or Wegli. They serve various egg breakfast sandwiches, and I need to explore those further, to learn their origin too.

There are three drink menus, including the Expresso which lists all the hot coffee options, in Small ($2-$3.55), Regular ($2.40-$4.35)or Large ($2.80-$4.65). There is a list of Frozen drinks, which include coffee and other drinks, such as Green Tea Matcha, Hot Chocolate Freeze and Fruit Smoothies. They come in Regular ($3.95-$4.55) and Large (%4.35-$4.495). Finally, there are the drinks Over Ice, including ice coffee,iced tea (organic), and Italian soda. There is plenty of variety, even for non-coffee lovers.

I'll be making a few stops here in the near future and will report back my thoughts. For now though, I recommend you check it out. And if you do, let me know your thoughts.

Stoneham Farmer's Market Returns

After a hiatus, the Stoneham Farmers Market has been resurrected and opened last week. I checked out the first market and look forward to returning again, to revisit some of the vendors and see what other new vendors begin showcasing their products. The Market is open every Thursday, from 2:30pm-6:30pm, on the Town Common and will take place into mid-October. There is plenty of parking in the area, making it easy to stop by the Market.

In the middle of the Common is the main Market booth, where you can obtain additional information, check the calendar of upcoming events, enter a raffle, and more.

This sign provides a calendar of upcoming events at the Market, from entertainment to artisans.

There was a community booth with the Stoneham Alliance Against Violence,  whose mission is: "To raise community awareness of domestic violence, and to promote programs that work to reduce violence and encourage healthy relationships." It is good to see the Market helping to promote such important community issues.

Obviously, at a Farmers Market, you hope to get some fresh and delicious produce and there were three vendors at last week's market. During the next few months, you will see a number of different produce vendors, including Kelly's Farm, Sugar River Farm, Arrowhead Farm, and Lanni Orchards.  Some of these farms sell organic produce. Everything I saw looked very fresh, and the items I eventually purchased, from tomatoes to Romaine were tasty.

Some of the produce may be more expensive than you find at the local, chain grocery stores, but I believe it is worth the extra cost. It is local and fresh, and some of the produce you get at the grocery stories might come from anywhere in the world. You get to support a local farm, a small business, rather than a huge corporation. The organic produce can be more expensive but it is just as pricey as organic produce at the chain grocery stores. I also think the local produce tastes better than much you might find at the chain grocery stores.

Red Fire Farm was also at last weeek's market.

Based in Somerville, Deano's Pasta produces a variety of pasta, from fresh egg fusilli to ravioli. You can also purchase theit sauces, such as marinara or cream sauce. Their menu is likely to change each week, offering different items all the time.

There were several baked goods vendors at the Market. Top Shelf Cookies, which bakes its cookies in Dorchester, offered about five different types this week, and it seems they will offer some different choices in the future. From Chocolate Chip to Green Monster Mint, the cookies cost $3 for a pack of 2 and $7 for a pack of 6. I sampled some of the cookies and they were soft and fresh, with very nice flavors. Top notch products. I especially liked Alex's Sweet Heat, a chocolate cookie made with hot sauce which gave it a pleasant, spicy finish. I'll be back to buy more of their cookies.

Jennifer Lee's Bakery offers cookies, breads, cupcakes and more. I bought one of the corn breads and it was good, especially watm, slathered in butter and accompanying some pulled pork.

Two other bakers who were at the Market last week include Swiss Bakers and Mad Cake Genius. Swiss Bakers is one of my favorite bakeries, and they always have lots of delicious Swiss treats, from preztel breads to berliners, linzers to weggli. Mad Cake Genius now has a store in Melrose and they produce Finnegans, those small, cinnamon puff pastries which once were made by Hank's Bakery. That alone is reason to check them out.

Roberto's Seafood offers about a dozen types of frozen seafood, such as Haddock ($9 lb) and Tuna ($9 lb). I didn't buy anything from them last week but plan to do so soon. Local seafood is a great choice and the prices seem reasonable. As I often say, people need to eat more seafood so it was great to see such a vendor at the Market.

Besides all the food, last week there was a booth selling paintings and prints.

There was also Wicked Good Soap Company,, which makes bath and beauty products, including goats milk soap.

It is great to see the Stoneham Farmers Market back again, and I hope you check it out to buy some fresh produce, baked goods, seafood and more. I'll be returning there and if I find anything particularly special, I will be sure to let you know. I am hoping the Market will have a meat vendor in the near future.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  On November 7, from 7pm–9:30pm, The Culinary Guild of New England teams up with Island Creek Oyster Bar for a modern take on the Southern Italian tradition passed down through generations and celebrated around the world, the Feast of the Seven Fishes. Historically served on Christmas Eve after a 24-hour fasting period, today the feast serves as a celebration of food bringing together friends and family and typically including dishes such as salted cod, calamari, and a variety of shellfish.

During this reinterpreted holiday feast, the evening will begin with a Smoked Fish Station and Raw Bar as well as a variety of passed seafood hors d’oeuvres. Chef and Owner Jeremy Sewall will conduct a live cooking demonstration and discuss with guests proper seafood preparation, local and seasonal seafood options and the significance of seafood during the holidays.

Smoked Fish Station: House-Smoked Salmon, Trout and Sturgeon
Raw Bar: Island Creek Oysters and Duxbury Little Necks
Passed Hors d’oeuvres:
Jonah Crab Beignets with Smoked Paprika Aioli
Roasted Sugar Pumpkin and Shrimp Bisque Shooter
Tuna Crudo with Olive and Basil Relish
Demo and Tasting:
Maine Lobster Stew with Fall Vegetables and Sherry Cream
Seared Scallops with Citrus and Chive Risotto
*Wine pairings will be provided by Lower Falls Wine Company.

Cost: $55 members, $70 non members
Where: Hotel Commonwealth, 500 Commonwealth Avenue, Boston (Kenmore Square)

2)  On Saturday, October 22, from 12pm-5pm, the Wine ConneXtion, located in North Andover, is hosting its annual complimentary Grand Tasting featuring food paired by Chef Tommy Grella of the Next Food Network Star, and his most recent project, Prelude Restaurant in Methuen. The Wine ConneXtion will be pouring more than 50 exclusive, hand-selected wines from all over the world, and offering all of them at a special, one-day discounted price. Chef Grella will be serving up culinary treats such as signature pasta dishes and much more as a first look inside his restaurant, Prelude, which will celebrate its grand opening on Wednesday, October 26.

3)   This month, Haru will debut a new festive treat to welcome the autumn season: Japanese Pumpkin (kabocha) Tempura. Available as an addition to the fall specials menu, the Japanese Pumpkin Tempura comes with four pieces to an order and is served alongside a house honey mustard sauce.

Haru is also unveiling a new specialty cocktail this month, the Silk Lantern, which luxuriously combines Calpico, light sake and soda and is garnished with lychee.

These new additions are available during the month of October for $6 each.

4)   Melissa's Main Street Bistro, in Stoneham, is holding a Wine Dinner on Sunday, October 23, at 6pm.

Menu:
Welcome Wine – Wild Horse Viognier
Mixed Greens tossed with a Honey Balsamic Vinaigrette, Heirloom Tomatoes, Crumbled Goats Cheese
~Wild Horse Chardonnay~
Butternut Squash and Sage Ravioli, Caramelized Cinnamon Apple,
Sage Brown Butter Sauce
~Wild Horse “Unbridled” Pinot Noir~
Mixed Grill of Lamb Chop, Chateau Tenderloin & Duck Sausage
Potato Gratin, Cider Braised Greens
Finished with a Black Pepper Demi Glace
~Bogle Phantom~
Pumpkin Cheesecake
Cinnamon Whipped Cream, Caramel Sauce

Cost: $60 per person, Non-Drinking Price $45 (Tax and Gratuity Excluded)
For Reservations, Please call Melissa at 781-438-7243

Farm Hill Farmers Market: Now Open in Stoneham

Yesterday was opening day of the Farm Hill Farmers Market in Stoneham, located on the Stoneham Common. The market will now be open every Tuesday, through October 11th, from 2pm-6pm. (Though the banner says 7pm, the time was changed to 6pm). It is open late enough so you can make a stop there after work to bring home something for dinner. Throughout the seaon, the Market will also offer entertainment, weekly raffles, and information on healthy eating and organic products. If you live in the local area, you should make a stop here to check out all the delicious offerings. 

The Farm Hill Farmers Market, now in its third season, is the premiere fundraising project of the Senior Center Friends of Stoneham. Proceeds from the Market benefit the programs and services of the Stoneham Senior Center.  At the Market, you'll usually find about 15 or so vendors, with some of the vendors only present every other week. Despite being cool and overcaste yesterday, plenty of vendors still showed up for the opening, and I got a good sense of the nature of the Market this year, and it should be even better than last year.

Let me mention some of the vendors you'll find this year.

Hanson's Farm, located in Framingham, grows over 52 acres of fruits and vegetables. This is their first year at the Market, and currently offer a variety of fruit, vegetable and herb plants which you can plant in your own garden. They also sell fresh strawberries, some vegetables, and will be selling many more items in the near future.

Got a sweet tooth? Then buy some Caramel Corn or Confetti Corn (a multi-colored popped corn).

Lawton's Family Farm/Foxboro Cheese has some intriguing offerings, including their own cheese, grass fed beef, and humanely raised veal. They sell Asiago cheese as well as Fromage Blanc, in several different flavors such as chive and lemon honey. I sampled the Asiago and it was good. Their grass fed beef is available as ground beef, patties, hot dogs, kielbasa and more. The veal is available as rib chop, osso buco, veal stew, veal sausage and more. I will be buying some of their meat in the near future, but am excited that it is available at the Market.

The famed Piantedosi Bakery sells a wide selection of breads, from foccacia to ciabatta rolls, from scali to olive loaf. Most of us have probably eaten their breads before so you know what to expect.

 You'll find more than just food here, such as the Kaleidoscope Soaps, selling a diverse selection of artisan made soaps.

Maybe the cupcake craze is dying off, as whoopie pies seem to be now dominant.  Whoopdedoo Bakery, based in Stoneham, makes large whoopie pies ($2.50 each), in several flavors, including original chocolate, mint chocolate, lemon, vanilla raspberry, peanut butter and strawberry. I bought a couple of the original chocolate to taste, as they did look enticing.

Wenger's Farm offers plenty of tasty choices, including eggs, strawberries, vegetables, pies, cookies, breads, honey and more. I bought a loaf of their cinnamon pull-apart bread ($3.99).

If you get tired while walking around, Philip Davidson, LMT of PMD Massage, can give you a short massage.

Jones Farm, an organic farm, has a diverse selection, including eggs, strawberries, veggies, honey, breads, granola, maple syrup and even goat's milk soaps. If you seek organic produce, then seek them out. 

West River Creamery, located in Vermont, brought several different cheese, as well as some maple syrup. Their selection of cheese will rotate each time they are at the market, which should be every other week. The cheeses this week included Cambridge (a farmhouse cheddar), a Smoked Cambridge, Farmhouse Jack, Firehouse Jack, Chevre, Marinated Chevre and Marinated Feta. Samples of all were available, and they were very good cheeses. I really enjoyed the Smoked Cambridge and the Chevre.

Rett's Home Baked Goodies has a smorgasbord of baked goods, including cookies, breads, muffins and more. They sell Snickerdoodles so I will have to try some soon to see how they match up to my favorites.
A couple of the stalls were still setting up while I was there, one that seemed to be selling cosmetic jewelry, maybe handmade, and another that was apparently selling Tupperware. Mamadou Bakery, which makes superb breads (especially their sesame semolina) was unable to attend this first Market but should be there next week. You will see other vendors there in the coming weeks.

Still River Winery, who sell Apfel Eis, a delicious apple ice wine, also were not there this week. They are currently still trying to acquire a license from the town. The Governor passed a law last August, permitting local wineries to show their wines at farmer's markets, but each town must grant a license.  Many other communities have already granted licenses to local wineries and Stoneham should do the same.

Their primary concern may be liability, but that risk appears quite low. Still River has a single product, just one apple ice wine, so each customer will only receive a single sample, one ounce, of wine. That won't be enough to make anyone drunk, and obviously the owners would check everyone's i.d. before providing them a sample.  Still River is a small, local family business that deserves our support, especially as their apple ice wine is so delicious.

I hope to see some of my readers at the Stoneham Farmers Market in the coming weeks.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On June 22, The Beehive Restaurant will celebrate “La Fête nationale du Québec” or “Quebec National Day,” a journey of exploration in traditional Quebec food and music.  The Beehive will be decked out representing our friends to the north in proper fashion as they’ve partnered with the Association Québécoise en Nouvelle-Angleterre, the Quebec Delegation of Boston, The French Cultural Center and Svedka Vodka.

Dinner will kick off at 5:30PM with a La Fête nationale du Québec special menu in addition to The Beehive’s regular fare. The evening’s food will feature both traditional Québec fare such as: Creton (Pork Pate) with Accoutrements ($10.50), Tourtière (Rustic Meat Pie), Homemade Ketchup, Pickles, Salad ($22) and Oreilles De Crisse (Pork Rinds) ($6), as well as highlight products from Québec such as Raw Malpeques Oysters, Maple Cider Mignonette (6) ($15), Seared “Brome Lake” Duck Breast with Wild Mushrooms, Plum Sauce and Pan-Fried Rice ($25) and Roasted Québec Pork Shoulder with Whisky Maple Baked Beans and Old Style Mashed Potatoes ($24).
If you’re in the mood for some Québec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of Flaernum and maple syrup, served on the rocks with a cinnamon stick, or the "Québec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

The Beehive will host two very special performances from award winning Québec artists. From 6pm-7:30pm, the singer-songwriters, Isabelle Cyr and Yves Marchand take the stage. From Témiscamingue Lake in Québec to the Acadian shores, Isabelle Cyr and Yves Marchand offer a repertoire of original songs and traditional pieces. Through music and tales they share with humor and passion their history and heritage. To the rhythms of the piano, the harmonium, the drum, the autoharp and the guitar, the irresistible duo blend their voices and cultures for the greatest pleasure of us all.

From 8pm-10pm, you can listen to the twisted classical sounds of neo-folk group Nicolas Pellerin et les Grands Hurleurs.  Deeply attached to traditional repertoire with ingenious arrangements, Nicolas and his two sidekicks produce original music where soft atmosphere meets groove and mingles with all the craziness of Montreal. Expect dazzling arrangements as violin and mandolin go hand in hand with guitar and synths. Nicolas’s vitality, rhythmic rigor, his dedication to his roots and his unique style in both foot-tapping and violin are some of the many qualities that puts him on top of the list in folk music. The band’s debut album won the Québec music award for the best traditional album of the year.

There is no cover charge for this event, but dinner reservations are highly recommended.

2) The 14th annual Chefs in Shorts© event brings together a group of the area’s leading chefs who will fire up the grills and create their favorite dishes during this outdoor, summer-in-the-city barbecue. Join some of the city’s most talented chefs for a night of grill-offs and fun, including:

Jeff Fournier, 51 Lincoln; Antonio Bettencourt, 62 Restaurant & Wine Bar; Rodney Murillo, Avila & Davio’s Northern Italian Steakhouse; Tim Cuniff, Backyard Farms; Jay Silva, Bambara Restaurant & Bar; Peter Tartsinis, Blue on Highland; Mark Sapienza, BOND at The Langham Boston; Jarrod Moiles, BOKX 109 American Prime; Gianni Caruso, Bricco Enoteca and Lounge; Steve Butters, Butter Café & Bakery; Laura Henry Zoubir, Church and Regal Beagle; Derek Barragan, Del Frisco’s Double Eagle Steak House; Charles Draghi, Erbaluce; Corey Johnson, Jeffrey Stevens, Aniceto Sousa, Flour Bakery; Shore Gregory, Island Creek Oysters; Harjit Singh, Kashmir; Josh Beuhler, KO Prime; Rick Barisano, LTK; Nicholas Dixon, Lucky's Lounge; Market by Jean-Georges; Max Brenner, Max Brenner; Todd Winer, Metropolitan Club; Carlos Pena, Morton’s; Chef S. Giridhar, Mumbai Chopstix; Stefan Jarausch, Oak Room at the Fairmont Copley; Stuart Race, Pairings; Philip Rotondo, Philip R's; Marc Orfaly, Pigalle; Brian Poe, Poe’s Kitchen at the Rattlesnake; Jackie Kelly, Remy’s Sports Bar & Grill; Richard Rayment, Seaport Hotel; Karen Hodsdon, Seaport Pastry; Salvatore Firicano, Strega Waterfront/The Varano Group; Chris Douglass, Tavolo/Ashmont Grill; Todd Hall, Temazcal Cantina; Mark Porcaro, Top of the Hub; Suzi Maitland, Trina’s Starlite Lounge; Chris Masco, Turner Fisheries; Mark Goldberg, Woodward at AMES.

WHEN: Friday, June 24th, 2011
VIP/Media Reception: 6:30pm
Main event: 7:00-9:30pm
WHERE: Seaport Boston, 200 Seaport Boulevard, Boston (along the upper level viaduct)
COST: $60 per person, which includes complimentary beer, wine and tastings.
BENEFICIARY: The Greater Boston Food Bank distributes 34 million pounds of food annually to more than 550 hunger-relief agencies in a dedicated partnership to end hunger in eastern Massachusetts. Founded in 1981, The Food Bank celebrates its 30th anniversary this year. For more information about The Greater Boston Food Bank, visit their website at www.gbfb.org or call 617-427-5200.
TICKETS: Tickets are available through the Seaport website: www.seaportboston.com.

3) The Farm Hill Farmers Market in Stoneham returns.  Each Tuesday, from June 14th through October 11th, shop for fresh food and much more on the Stoneham Common from 2-6pm. The Market also promises entertainment, weekly raffles, and information on healthy eating and organic products.

“Our farm vendors—Jones Farm, Heaven’s Harvest Farm, Lawton’s Farm, Flats Mentor Farm, and Wenger’s Farm—will offer fresh produce, meats, cheeses, and dairy products,” said Market Manager Dennis O’Hara. “In addition, we have bakeries, artists, crafters, ice wine, and a massage therapist joining us on the Common this summer.”

Vendors such as Sarah Clark Designs, Kaleidoscope Soap, Mamadou’s Artisan Bakery, Whoopdedoo, Linda Bruen, and Big Sky Bakery return for the 2011 Market. Stoneham will welcome Still River Winery, Piantedosi Baking Company, Sweet & Savory Sisters, Rett’s Home Baked Goodies, and PMD Massage for the first time this year.

The Farm Hill Farmers Market, now in its third season, is the premiere fundraising project of the Senior Center Friends of Stoneham. Proceeds from the Market benefit the programs and services of the Stoneham Senior Center.

As I live in Stoneham, I am pleased once again that this farmer's market will soon be open. There will be plenty of excellent vendors there, and I am pleased to see new ones will be there as well. For the first time, wine will be sold at this market, and I am a fan of Still River Winery, which produces Apfel Eis, a delicious apple ice wine. You can look forward for a report of the new market in the near future.

4) Fleming’s Prime Steakhouse & Wine Bar will celebrate Father’s Day this year with early hours and a brunch prix fixe menu. Dads will also be able to enjoy the specially created Button-Down cocktail and a $25 gift card valid toward a future visit.
WHEN: Sunday, June 19th from 11:30am – 3:00pm
COST: 3-Course Brunch Prix Fixe Menu is available for $32.95 per person
Children’s Brunch Prix Fixe Menu available for $15.95
SPECIAL GIFT: To give Dad another reason to celebrate, Fleming’s is offering him a complimentary $25 dining card* to use for a future memorable evening at Fleming’s.

MENU:
--Choice of One Starter: Fresh Fruit Salad or the Wedge Salad
--Choice of One Entrée:
Mushroom, Cheddar and Filet Mignon Frittata, with rösti potatoes and turkey sage sausage
Berry Stuffed French Toast, with turkey sage sausage
Smoked Salmon and Toasted Bagel, sliced red onion, cream cheese, sliced tomato and fried capers
Asparagus, Swiss Cheese and Lump Crab Frittata, with rösti potatoes and turkey sage sausage
Filet Benedict, sliced filet mignon on buttermilk biscuits with rösti potatoes and turkey sage sausage
--Choice of One Dessert: New York Cheesecake, Crème Brûlée or Walnut Turtle Pie

COCKTAIL: Fleming’s Button-Down is Jack Daniel’s Whiskey, freshly squeezed lemon juice, maple syrup and a dash of bitters, garnished with a lemon twist - $6.95

5) Next week some of Greater Boston’s best restaurants are stepping up to the plate and donating a portion of their proceeds to the American Red Cross to assist with Tornado relief efforts in Western Massachusetts. For the entire week starting Sunday, June 12th, – Sunday, June 19th, restaurants across the Bay State are stepping up to assist in the efforts. The restaurants include:
62 Restaurant & Wine Bar, located in Salem, MA will be donating 15% of their dinner sales on Sunday, June 19th, 2011.

Beacon Hill Hotel & Bistro, located in Boston’s Beacon Hill will be donating 100% of their dessert sales on Monday, June 13th and Tuesday, June 14th, 2011. 

Bella Luna Restaurant & Milky Way Lounge located in Jamaica Plain, MA will be donating 75% from their Smoked Trout pâte with Pickled Red Onion and Capers on Crostini ($8) from Sunday, June 12th through Sunday, June 19th, 2011. 

The Beehive, located in Boston’s South End, will be donating 100% of their dessert sales on Tuesday, June 14th, 2011.

Bondir located in Cambridge, MA will be donating 100% of dessert sales from Sunday, June 12th through Sunday, June 19th, 2011.

Blue on Highland, the upscale eatery in Needham, MA will be donating 50% of their dessert sales on Monday, June 13th and Tuesday, June 14th, 2011.

Burtons Grill, the New England based restaurant group, will be donating 10% of their total dinner sales on Monday, June 13th, 2011 from their five restaurants located in: Boston, MA, North Andover, MA, Hingham, MA, Peabody, MA and South Windsor, CT.

Butter Café & Bakery in Walpole, MA will be donating 50% of take-home dinner sales from Monday, June 13th through Friday, June 17th, 2011.

China Blossom, the legendary family run restaurant in North Andover, MA, will be donating 10% of their dinner sales on Monday, June 13th, 2011. 

Dante, located in Cambridge, MA will be donating 100% of sales of their Zucchini Blossom Frittata with buffalo ricotta and basil honey ($15) from Sunday, June 12th through Sunday, June 19th, 2011. 

Myers + Chang, located in Boston’s South End will be donating 100% of proceeds from their Mama Chang's Pork and Chive Dumplings ($11) from Sunday, June 12th through Sunday, June 19th, 2011.

Nebo Restaurant, located in Boston’s North End will be donating 100% of sales from their Zeppole dessert which is fried dough puffs dusted with powdered sugar ($6) from Sunday, June 12th through Sunday, June 19th, 2011.

Orzo Trattoria, located in North Andover, MA will be donating 15% of their lunch sales on Wednesday, June 15th and Thursday, June 16th, 2011.

Taranta, located in Boston’s North End will be donating 100% of proceeds from their Guavannolis dessert which is Guava and ricotta mini cannolis with pistachio brittle ($8).

Tryst, located in Arlington, MA will be donating 100% of their dessert proceeds on Monday, June 13th, Tuesday, June 14th, and Wednesday, June 15th, 2011