Rant: "We Don't Know How To Talk About Seafood"

"We don't know how to talk about seafood."
--Barton Seaver

It might seem strange to hear that sentiment spoken at the Seafood Expo North America (SENA), but if you think more carefully, maybe it's the perfect place to discuss this statement. This sentiment was espoused by Barton Seaver two years ago at a panel conference at SENA, yet it continues to resonate with me. As I attend SENA 2019, exploring what the seafood industry has to offer this year, his words are the forefront of my thoughts and it's worth taking a look back at Barton's thoughts. Those thoughts remain as significant and relevant now as they did then.

Barton Seaver, who currently lives in Maine, has been a successful Chef and is now a seafood activist, educator, speaker, and author of 7 books. His website states, "Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table." He is a powerful and persuasive speaker, with an easy, personable style and an infectious passion for seafood. Barton is a compelling advocate for the seafood industry,

When he began his remarks at the panel conference, he started with: "We don't know how to talk about seafood." He continued his speech, noting that we don't have a great definition of "sustainable seafood," especially as there are so many elements to the concept of sustainability. Although many, if not most, of the exhibitors at SENA tout the sustainability of their products, they all have different definitions of what that constitutes. And each year that I attend SENA, it seems the definition of sustainability expands to include additional concepts.

Another important issue that Barton raised is that seafood often isn't included in discussions about "good food" despite it being maybe the only type of food with the term "food" actually in its name. We don't talk about "landfood" or "airfood." We don't talk about "beef-food" or "chicken-food." We need to look at seafood more from a cultural viewpoint.

Barton also mentioned that seafood suffers from "otherness," being seen as different from other foods. Over time, seafood lost its identity, partially from the advent of refrigeration and a decrease in home cooking. When people commonly think of proteins, they usually don't include seafood in their thoughts. It is also the only food that is considered guilty before being innocent. It is something people think must be analyzed, to determine whether it passes a person's standards or not. These same individuals don't conduct that same analysis with their beef, chicken, or pork. A person will ask whether a salmon is farmed or wild, but that same person is unlikely to ask whether chicken is from a factory farm or not.

The culinary aspect of seafood scares people, who feel intimidated when trying to cook and prepare seafood. Education is definitely needed in that regard. Currently, Americans eat almost only 10 species of fish, 8 if you group the types of catfish together. Other fish and seafood is not seen as having the same value as these 10 species. Our fishermen catch so many other species and this is an unsustainable economic situation. We demand the market supply for fish rather than take what is caught. We must all start eating other species of fish and seafood, going beyond the common 10. We need to put less pressure on those common 10 and also help fishermen who catch all the other species.

Barton then raised an issue I hadn't considered before, but which makes much sense. He stated that one of the biggest obstacles to sustainability is the recipe. The problem is that recipes usually are composed to use a specific type of fish. For example, you will find recipes for Cod and Mussels, Salmon and Crab. Some seafood cookbooks break down into chapters for these specific seafood types. However, Barton feels that recipes shouldn't specify the fish type but be more generic, such as a "light, flaky whitefish."

The idea is to encourage home cooks to seek outside the common 10 and use other seafood species, which are similar to the common ones they already enjoy. That is excellent advice, though such a cookbook would probably need to have a list somewhere, grouping seafood species by the generic definitions within the cookbook. For example, the average consumer doesn't know what dogfish is like, so they would need to have some guidance as to what type of recipes it would fit within. Barton also had advice for Chefs, that they should not ask for specific species but should ask for what is fresh. In addition, they should "sell the dish, not the seafood."

Barton then moved on, stating that we need to "end the conversation of wild vs farmed." He feels it is an artificial distinction, that we should treat them both the same and stop arguing about aquaculture. Those sentiments were echoed in a panel conference I attended yesterday, and I'll be writing about that conference in the near future.

As Barton says, "Seafood is such an amazing opportunity" and "Seafood sustains us." He also noted how valuable it is for our health, how numerous studies show that eating sufficient seafood can reduce your risk of heart disease by about 36%. A doctor from Tufts once told him of the 3 Ss of good health: Wear Seatbelts, No Smoking, and Eat Seafood.

"Fish lacks story." Barton is not the first sustainable seafood proponent that I have heard make this point, and its validity is without dispute. Barton feels we need to use other methods to connect people to seafood, and shouldn't start with the seafood. We need to connect it more to cultural issues. For example, we can talk about social issues such as the fact that 52% of the people involved in aquaculture are women. Aquaculture provides plenty of jobs and that is a great story. In addition, we should consider the story of how we keep fishermen in business, the civic values of helping members of our community. We all should "Talk about sustainability in any measure that is meaningful to you."

Barton Seaver provided much to ponder and I hope it helps spark something within my readers as well. People need to eat more seafood, for an abundance of reasons, from improving your own health to helping local fishermen make a living. Stop treating seafood as an enemy and treat it as you would hamburger or fried chicken. Don't treat seafood as an "other."

(This is partially a reprint, with some revisions, of sections of a prior post, but one which is especially relevant as I attend SENA 2019, and which discusses many points which remain as significant now as they did two years ago.)

Rant: Beauty, Wine & The Beast

"Wine is, at its best, an agent of beauty, and the writer does well to engage with it on that level."
--What Makes A Wine Worth Drinking by Terry Theise

I've begun reading an advance copy of Terry Theise's new book, which is due out in November. The Introduction, which many people commonly skip when reading a book, is a fascinating read, full of intriguing ideas and poetic language. The above quote is in the introduction, and I suspect it will be elaborated further within the book. However, it is a concept which Theise touched on in his prior book, and which others have advanced as well.

The quote brought to mind one of my old posts too, which dealt with beauty, and I felt it was warranted to bring it back as the ideas are timeless and worthy of reflection. What are your thoughts on beauty and wine?

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Everything has beauty, but not everyone sees it.
--Confucius

The tale of Beauty and the Beast is well known, and its theme and basic framework have been used many times, in books, movies, television shows, plays and more. It teaches us to look past the shallow surface, to find the beauty within, and it would not have had such an impact if beauty were not an important value. There is probably not a single human culture which does not possess a concept of beauty, though what they consider to fit their definition of beauty can vary widely. In the end, it boils down to cherishing what we find to be aesthetically pleasing.

Beauty, of whatever kind, invariably excites the human soul to tears.
--Edgar Allan Poe

The appreciation for beauty often seems to get lost in discussions of food and wine, though its importance there should not be underestimated. I am talking about beauty in all its aspects, not solely the visual, which can touch any of our senses. And I am not discussing any particular definition of beauty either, but merely the aesthetic concept which can encompass all of the diverse definitions. We need to embrace beauty, to praise it, to savor it, to share it.

Beauty in things lies in the mind which contemplates them.
--David Hume

Last week, I mentioned Ernesto Catena who possesses a Japanese aesthetic, which influenced the creation of his Alma Negra winery. An appreciation of beauty is one of his primary motivations, and his passion for that beauty is infectious. He relishes the beauty of nature, of simplicity, of balance. Fred Minnick, a friend of mine, is an accomplished photographer, often taking wine and food related pictures. He has an excellent sense of aesthetics, drawing out the beauty of his subjects, whether they are people or inanimate objects. Even the most grotesque of subjects can be transformed into a beauty through a skilled photographer's eye. Terry Theise, wine importer and author, wrote Reading Between the Wines, which contains many beautiful phrases and sentences, showcasing the aesthetics of language.  

A thing of beauty is a joy forever.
--John Keats

Writers understand the beauty of language, and how a special turn of phrase can elevate a story to another level of aesthetic appreciation. A wine bottle may possess an ugly label, yet the wine within might be indescribably beautiful, a sublime sensory pleasure. A plate of food which is presented beautifully will often seem to taste better than a messy, unappealing looking plate. It is often said we eat through our eyes, and there is some truth to that. There is no endeavor where beauty does not play some role, and we should endeavor to cherish beauty where ever we encounter it.

Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts.
--Rachel Carson

To that end, I would like to see more food and wine writers embrace the beauty, in what they experience as well as how they present themselves. Let your writing highlight beauty while you also attempt to make your words beautiful. Eaters and drinkers, don't just swallow and guzzle, but take time to appreciate the beauty of what is on your plate and in your glass. Take time to allow your senses to properly savor everything. Beauty elevates our experiences so we should be eager to seek it out.

Beauty awakens the soul to act.
--Dante Alighieri

A Fascinating Mezcal Resource: "Holy Smoke! It’s Mezcal!" (2nd Ed.) by John P. McEvoy

There are only a handful of books in English which concentrate on Mezcal, that compelling agave spirit from Mexico. When I started my deeper explorations of Mezcal, I devoured the few Mezcal books that existed, including Holy Smoke! It’s Mezcal! by John P. McEvoy, the author of the excellent blog, Mezcal Phd. I found the book to be a comprehensive look at Mezcal, from its history to information on many producers. When people asked me for a recommendation for a Mezcal book, Holy Smoke was always at the top of my recommendations. That won't change at all with this new edition, which is even a better resource.

John P. McEvoy has recently released a revised, second edition of Holy Smoke, and it is significantly larger, with plenty of new information, and is even more fascinating than the first edition. Holy Smoke! It’s Mezcal! The Revised 2nd Edition (published in April 2018) is currently available as a trade paperback, of 272 pages (the previous edition was only 204 pages), in either a Color ($34.99) or Black & White ($16.99) edition. An E-book version is not yet available. John sent me a complimentary copy of the book, an acknowledgment of my contributions to expanding the history of Pechuga Mezcal.

On his blog, John explained the relatively high price of the Color edition. In short, his book is self-published, through Amazon CreateSpace, and the cost to print the book in color is quite expensive. John is taking a minimal royalty on the color edition. The black & white edition is less expensive, at half the price, and still contains all of the same information. As I've self-published my own novels, I fully understand John's dilemma with publishing a book with numerous color photos. And I appreciate that he gave potential readers the option of a less expensive, black & white edition.

I'll also mention that John referenced me (in a very kind way) on a couple pages in his new edition, in his chapter, "Pechuga, Aged in Glass, and Ensembles." John mentions the information I posted in An Expanded History of Pechuga Mezcal, where I found documentary evidence of the existence of Pechuga as far back as 1864, expanding the known history of Pechuga by about 70 years. I'm grateful that John mentioned me in his new book.

How is the 2nd Edition different from the 1st? First, you'll note there are new chapters including Process Trumps Varietals, The Rise of Mezcal, Pechuga, Aged in Glass, and Ensembles, Mezcal Starter Kit and The Professional Edition, and A Brief Guide to Oaxaca. A couple chapters were also eliminated, including Traditional versus Artisanal Mezcal and Mezcal Will Change You. You don't lose any information as those chapters were subsumed into new chapters. Some of the same chapters have been revised and expanded, sometimes in small ways and sometimes in a more significant manner. The end result is plenty of new and intriguing, up-to-date information on mezcal and its current status.

This is a book of value to all mezcal lovers, whether you are just starting to learn about this wonderful spirit or you've already been a fan for several years. John has written a comprehensive book that touches on so many different mezcal issues. And the new edition is even more compelling with all of its new details, stories, and recommendations. I also love the color edition with all of its beautiful photography. The book is written in a fun and easy style, making it accessible for people of any knowledge level, and you'll enjoy some of the humorous bits scattered through the book.

If you have any interest in Mezcal, then I highly recommend Holy Smoke! It’s Mezcal! The Revised 2nd Edition. John has done an excellent job of updating his work.

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) Boston chef and restaurateur Jay Hajj and TV journalist Hank Phillippi Ryan join forces on Sunday, February 25 for the Champagne & Snowflakes Charity Brunch to raise money for the Chefs Table Foundation, a registered 501(c)3 that supports homeless veterans seeking careers in the culinary arts.

Guests will get a chance to meet both Hajj and Ryan while sipping champagne and enjoying an exclusive “mansion-style” brunch prepared by Endicott House executive chef Eddie Cerrato. The decadent brunch begins at 11 a.m. and takes place at the MIT Endicott House (80 Haven St., Dedham). Ryan will interview Hajj about his culinary journey and from boy in war-torn Lebanon to American chef, entrepreneur and Food Network regular today, as told in his recently published "Beirut to Boston" cookbook.

Hajj is best known as the chef-owner of South End casual dining landmark Mike’s City Diner. He’s also one of the partners and landlords behind Yvonne’s, the “supper club” in Downtown Crossing’s landmark Locke-Ober building, and other marquee restaurants around Boston.

Ryan’s is a familiar face to countless Bostonians as an investigative journalist for WHDH Channel 7. She’s also the award-winning author of 10 mystery novels. Guests will get the opportunity to learn more about those books, including her upcoming 2018 release, “Trust Me”

Tickets for this culinary-forward fundraiser cost just $50 and can be purchased here on the Chef’s Table Foundation website.

2) CHOPPS American Bar and Grill is hosting a special fiesta in celebration of National Margarita Day today, February 22. In honor of the holiday, the CHOPPS teams welcome guests to sip on a variety of margaritas, enjoy special bites like tequila-infused doughnuts and taco specials, and enjoy live music starting at 6:30PM.

Guests can sample custom margaritas featuring Maestro Dobel Tequila, with a special lineup designed just for National Margarita Day. Margarita specials include the suave Black Diamond Margarita, made with fresh lime and agave served up in a black lava salt rimmed glass, and the spicy Smoked Pineapple Chipotle Margarita with Smoked Silver tequila and Bols Pineapple Chipotle Liqueur. Fruitier options are also available for those with a sweet tooth such as the Strawberry Fields and Mango Mania Margaritas, each including a sweet Bols Liqueur.

Executive Chef Steve Zimei will be offering taco specials to keep you fueled, including: Braised Short Rib (pickled red cabbage, jack cheese, tomatillo aioli), Tempura Fried Fish (shredded cabbage, carrot, pico de gallo, and lime), and Marinated Chicken (corn and black bean salsa, chili-lime, and chimichurri). Snack on complimentary Tequila-infused Doughnut Holes like the margarita glazed doughnut, the tequila lime doughnut, and tequila shot doughnut. Enjoy live music from David Corson starting at 6:30PM in the Great Room at CHOPPS.

3) Long known in this region for creative, farm-to-table American cuisine, The Old Inn On The Green will operate a pop-up restaurant under a classic summer tent at Jacob’s Pillow, the internationally acclaimed dance venue located in Becket, Massachusetts. The partnership with the restaurant was recently announced by Pamela Tatge, Director of Jacob’s Pillow.

The Old Inn On The Green is an 11-room inn built in the 1760s, which served as a stop on the Boston-to-Albany stagecoach route. Today, under the ownership of Peter Platt and Meredith Kennard, it boasts modern amenities for its overnight guests, and an open-to-the-public restaurant, with a deep vintage wine list and candlelit ambiance.

The Old Inn On The Green at The Pillow, as the pop-up will be called, will provide dinner and full bar service for up to 100 diners, during a 10-week season that runs from June 20 through August 26. Dinner will be served Wednesday through Saturday from 5 to 9 PM. Sunday Brunch will be served from 11 AM to 2 PM. Executive Chef is Peter Platt of The Old Inn On The Green and the Chef de Cuisine is Matthew Sweitzer.

Typical plates:
* Duck Confit Baos (steamed buns) with Pickled Lemon-Blueberry Relish
* Lettuce Wrap with Shrimp, Carrots and Corn in mint-green pea pesto
* Falafel Salad with Grilled Summer Vegetables
* Kale & Ricotta Dumplings with Corn Ragu
* Grilled Rib Eye with Onion Bordelais
* Mushroom Chicken Ballantine

Typical brunch items:
* Eggs Benedicts: Seafood, Beef, Vegetable, Smoked Salmon
* French Rolled Omelets: Ham/Artichoke, Asparagus/Chevre
* Crispy Trout Caesar
* Banana Bread Sandwich
* Baklava French Toast with honeyed apples
* Crepe Gateau with roasted fruit

Reservations are strongly suggested, and are available exclusively via www.yelpreservations.com/oldinnonthegreenatthepillow.

4) On Wednesday, March 14, at 6:30pm, Legal Sea Foods in Park Square will present an evening with their very own Master of Wine, Sandy Block, as he moonlights in hosting a four-course pairings dinner that showcases a variety of matured wines and his personal favorites dating back to 1990.

A jack of all trades, in addition to serving as Legals’ Vice President of Beverage Operations Block also shares his 30+ years of knowledge within the wine industry as a contributing editor for media outlets and an instructor at Boston University. Block will put his acclaimed Master of Wine title to the test for this exclusive dining experience for guests to enjoy a selection of grapes carefully paired with a delectable four-plus-course dinner menu.

The menu will be presented as follows:
HORS D’OEUVRES
Smoked Salmon* Napoleon, Brioche
Curry Chicken Skewer, Masala-Orange Marmalade
Spicy Lobster Arancini
Schloss Schönborn Hochheimer Domdechaney Riesling Spätlese, Rheingau,1997
FIRST COURSE
Sole Piccata (Garlic Ghee, Fragrant Jasmine Rice)
Domaine Gaston Huët “Clos du Bourg” Vouvray Demi-Sec, Loire Valley, 2007
Domaine Zind-Humbrecht “Gueberschwihr” Riesling, Alsace, 2001
SECOND COURSE
Spinach-Wrapped Salmon (Mushroom Duxelles, Lemon Beurre Blanc)
Joseph Drouhin Chambolle-Musigny Premier Cru, Burgundy, 1999
MAIN COURSE
Braised Venison Medallions (Herbed Fingerling Potatoes, Rainbow Chard)
Beringer “Private Reserve” Cabernet Sauvignon, Napa Valley, 1990
Château La Dominique, Grand Cru Classé Saint-Émilion, 2000
DESSERT
Triple Chocolate Mousse Parfait (Marshmallow, Chocolate Shavings)
Graham’s Vintage Port, 1994

COST: $135 per person, excludes tax & gratuity
Reservation required by calling 617-530-9397

5) Vialé in Central Square, Cambridge is enthused to announce the next event in their new, seasonal dinner series in collaboration with Cambridge School of Culinary Arts (CSCA). The next CSCA Takeover at Vialé will be held on Monday, February 26, from 5pm-10pm. As with all of the dinners in the series, this dinner will pair Vialé chef/co-owner, Greg Reeves (CSCA graduate) and the Vialé team with a different CSCA student/chef. For this event, Chef Reeves will team with Rasul Ussaev, from the Professional Chef's Program, and Michael Nichols, from the Professional Pastry program, serving their own unique plates alongside Vialé's usual dinner menu.

Rasul Ussaev is currently pursuing the Professional Chef’s Program. Interestingly, cooking began as a childhood chore in which he would help prepare family dinners but has since evolved into real gastronomic passion. Rasul is highly inspired by Italian, American, and Fusion culinary influences. Travelling across the globe and visiting more than 20 countries exposed Rasul to many ideas of how to serve up more than just food, but also how to create true satisfaction in every bite. In parallel to the chef’s program, he is also a senior at UMASS Boston pursuing Bachelors in Supply Chain Management.

Michael Nichols is currently pursuing the Professional Pastry Program. Michael was born and raised in Houston, Texas, at the crossroads of BBQ, Tex-Mex, Southern, and Cajun cuisines. Growing up on a steady diet of smoked briskets, tacos al carbon, chicken fried steaks, gumbos, pecan pies, pralines, and chocolates, he nevertheless trained as an engineer like his dad. Mike moved up to the northeast to work in biotech, but was always happier cooking and baking for his family. One summer on a family vacation to Peru, amidst the mountain farms and open air markets, he decided that he should do what he loved for a living. He returned home and enrolled at Cambridge School of Culinary Arts. Mike lives in Newburyport, and plans to open a chocolate shop after graduation.

Make reservations for this fascinating CSCA Takeover at Vialé.

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) Executive Chef Nick Dixon and the Lincoln Tavern & Restaurant team welcome colder weather with new seasonal menu items and the return of Thursday Night Ramen.

Fall menu highlights include:
WEEKDAY BRUNCH (Monday – Thursday, 10am-3pm)
--Pumpkin Pancakes with graham cracker crumble, cream cheese frosting, plump golden raisins, bourbon maple syrup
--Pastrami Hash with house smoked brisket, piquillo peppers, smashed Yukon potatoes, sautéed leeks, poached eggs, whole grain mustard hollandaise
--Smoked Salmon Benedict ciabatta bread, smashed avocado, house smoked pastrami salmon, lemon hollandaise, lemon dressed greens
--Pork Carnitas Burrito crispy smoked pork, salsa verde, tater tots, runny egg
DINNER
--French Onion Soup Meatballs pork and beef meatballs, Gruyere cheese, garlic croutons, French onion soup
--Salmon Quinoa Bowl with wood-fired Faroe Island Salmon, quinoa, fresh sage, roasted winter squash, red grapes, Vermont goat cheese, apple maple vinaigrette
--Cast Iron Seared Pork Chop sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction.
--Kung Pao Brussels Sprouts with Szechuan peppercorns, shishito peppers, honey roasted peanuts, sweet chili sauce
--Shaved Apple Salad mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing
--Butternut Squash Pizza fontina, bacon, caramelized onions, pecorino Romano, rosemary oil
WEEKEND BRUNCH (Saturday & Sunday, 9am-3pm)
--Dark Chocolate Waffle peanut butter drizzle, hot fudge sauce, maple whipped cream, honey roasted peanuts
--Hot Smoked Pastrami Sandwich Gruyere cheese, sauerkraut, spicy mustard, griddled Iggy’s rye bread
--Thick Sliced French Toast cinnamon brioche, brown butter pastry cream, caramelized apples and cinnamon, Vermont maple pecan syrup, Applewood smoked bacon
--Apple Cinnamon Oatmeal old fashioned rolled oats, roasted honeycrisp apples, cinnamon, nutmeg, cream

The Lincoln team continues with Brunch Test Kitchen every Friday this fall, where you can find a rotating lineup of brunch items and boozy milkshakes available for one day only (Friday 10am – 2pm). Guests can also toast to fall with a variety of new fall cocktails from Beverage Manager Rob Macaffrey, including the Autumn Mule (vodka, apple cider, caramel, lime), Candy Apple (gin, apple liqueur, cranberries, ginger) and Maple Crisp (rum, maple, apple, lime).

Every Thursday, starting at 5pm, Ramen returns to the Lincoln menu, featuring Chef Dixon’s traditional Bacon Dashi broth, complete with rotating Asian-inspired snacks to accompany Lincoln’s signature Ramen ($15). Ramen is available on Thursday evenings only, now through February 2018.

2) Jack’s Coal Fired Pizza has opened its first location in Burlington with a menu of handcrafted pizzas, pastas and wings, brought to life within the restaurant’s coal fired and wood fired ovens, made in Italy. As the name suggests, the coal fired concept is carried throughout Jack’s, influencing everything from the cocktail program to the interior décor. Helmed by Executive Chef Steve Walsh, the all-new 6,000-square-foot eatery and bar is located in Burlington in the property formerly occupied by Papa Razzi.

Patrons can indulge in hand stretched 16” Coal Fired Pies, 12” Wood Fired Pies, and a selection of starters, pastas and green salads in addition to nearly 40 craft and local beers and an array of wine and specialty cocktails like the Coal Fired Peach Lemonade (Tito’s, white peach puree, charred lemonade, coal fired peaches), made using lemons and peaches singed in the coal fired oven. Menu choices crafted in the coal fired oven include the Coal Fired Wings (lemon herb-rubbed or buffalo), the Swine & Sprouts (tomato, roasted Brussels sprouts, pork belly, mozzarella, garlic, balsamic reduction), White Clam (béchamel sauce, mozzarella, garlic, oregano, bacon), and Picante (tomato, pepperoni, sausage, mozzarella, banana peppers).

Jack’s Wood Fired Pizzas are cooked using white oak wood, and include choices like the Margherita, Popeye (mozzarella, feta, spinach, roasted garlic, olives), and West Coast (mozzarella, fig jam, prosciutto, bleu cheese, peppadew, onion, arugula). Guests can end their Jack’s Coal Fired Pizza experience on a sweet note with the homemade Banaffee Pie (graham cracker, toffee, banana, and custard) or homemade Carrot Cake (walnuts, cream cheese frosting).

Jack’s Coal Fired Pizza is open from 11:00am – 1:00am daily. Their menu seems to be larger than the other coal fired pizza restaurants in the area. Plus, the addition of the wood fired oven is an intriguing extra.

3) On Wednesday, October 25, you can meet Jeffrey Roberts, author of both the Atlas of American Artisan Cheese and the newly released Salted & Cured, the history of charcuterie in America, at The Cheese Shop of Concord. You can meet Jeff at two different segments:

3:30pm–5:30pm: Chat with Jeff, purchase a signed copy of his books if you like, and enjoy some cheese & charcuterie nibbles paired with exquisite Spanish Cider, courtesy of Ciders of Spain. No reservation required – just stop on by!

6:30pm–8pm: A more formal and intimate presentation given by Jeffrey & The Cheese Shop of Concord’s Peter Lovis featuring a series of a half dozen cheese, charcuterie and Spanish cider pairings – hosted by The Cheese Shop & Ciders of Spain. Space is very limited - just 16 attendees. A $22.09 reservation fee is required, which will be given back to you as a $20 store credit to spend that evening on any of the featured items (the difference being the processing fee). Register soon as this rare event will quickly reach capacity. Buy your ticket here on Eventbrite.

The Pairing will include:
(A) Hubbardston Blue. Westfield Farm (Fanjul Natural)
Prosciutto Americano. La Quercia –
(B) Harbison. Jasper Hill Farm (Guzman Riestra)
Guanciale. Olli.
(C) Ashbrook. Spring Brook Farm (Angelon 1947)
Beef Bresaola. Larchmont –
(D1) West-West Blue. Parish Hill Creamery
(Sidra de Pera/Diamantes de Hielo)
(D2) Wild boar salami. Creminelli – (Riestra Natural)

4) On Wednesday, November 1, from 6:30pm-9:30pm, Post 390 is hosting a one-of-a-kind dinner, part of their "Farm to Post" series, featuring coffee and cacao beans from New England’s top local coffee roasters and chocolate makers. Executive Chef Nick Deutmeyer and the team at Post 390 welcome guests to satisfy their taste buds at a special four-course dinner featuring local coffee roasters and chocolatiers. This dinner includes a welcome reception and a four-course dinner with specially-paired beverages. Guests will be able to mingle with artisan roasters and chocolatiers who will answer questions throughout the dinner.

The menu is as follows:
RECEPTION
COCOA NIB LAVASH (Cashew butter, apple)
MINI BUTTERMILK BISCUITS (Brown sugar cured ham, whipped coffee butter)
BEEF & SCALLION MEATBALLS (Black coffee barbeque sauce)
FIRST COURSE
PUFFED BUCKWHEAT & COFFEE ROASTED ROOTS (Heirloom carrots, baby turnips & beets, sautéed kale, espresso vinaigrette)
SECOND COURSE
COFFEE & CROISSANT (Veal, caramelized onion & coffee bouillon, steamed milk, short rib & gruyere croissant)
ENTRÉE COURSE
GREEN COFFEE BEAN SMOKED DUCK BREAST (Cocoa parsnip puree, caramelized pear, brussels sprout leaves, coffee dusted confit & cherry croquette)
DESSERT
TAZA AFFOGATO SUNDAE (Coconut dulce de leche, cocoa nib brioche, espresso)

Cost: Tickets are $55 per person (inclusive of beer and appetizers).
Space is limited and reservations are required.  To purchase tickets, visit https://www.eventbrite.com/e/farm-to-post-local-roasters-dinner-tickets-38656906849

Bourbon Curious: Breaking Bourbon Myths & Misconceptions

"Bourbon transcends ingredients and brand names. It embodies a culture, a feeling, and a sense of unity that draws friends together and brings foes to peace."
--Fred Minnick

Are you a bourbon fan? Bourbon is a type of whiskey and it's a specifically American spirit. In 1964, Congress passed a resolution, stating bourbon was a "distinctive product of the U.S." granting the term legal protection. Other countries can make their own corn-based whiskey, but they may not label it as bourbon. It also is a popular sand lucrative spirit, with Kentucky-made bourbon actually consisting of about 35% of the value of all distilled spirits produced in the U.S.  In addition, it is the largest category of exported U.S. distilled spirits, accounting for 29% of such exports.

Most importantly, Bourbon is delicious, a diverse and versatile spirit. Drink it on its own, in a cocktail or use it while cooking.

Learning more about this intriguing whiskey can be helpful and you might want to check out a compelling new book, Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker by Fred Minnick (Zenith Press, August 2015). The book is available as a 240-page hardcover ($22.99) or an e-book (currently $2.99 during the month of November).  Fred is a whiskey writer who lives in Kentucky and has penned three prior books, including Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey. His whiskey articles have been published in a variety of magazines, including Scientific American, Whisky Advocate and Whisky Magazine. In addition, he is the "Bourbon Authority" for the Kentucky Derby Museum and participates as a judge in numerous spirits competitions. Fred is also a personal friend and he certainly knows his bourbon.

“Bourbon is a lot less about what’s inside the bottle and a lot more about what you tell people.”
--Tom Bulleit

The basic idea behind this book is to dispel the myths and misconceptions about bourbon and provide accurate information about bourbon, its producers, and bottlings. The audience for this book includes everyone either curious about bourbon or who already enjoys it and consider themselves  fairly knowledgeable about the subject. There is lots of info in this book and you might find yourself turning to it often as a reference too, especially when you want to know about the specifics behind a bourbon you are drinking.

The book is broken down into three sections and Part 1 is History, Legends & Contemporary Truths. This part is divided into an Introduction and a chapter Bourbon Politics. The Introduction provides the basics of bourbon, helping to correct some misconceptions people possess, from the aging requirements of bourbon to where bourbon may be produced. It is a good introduction to bourbon, providing a nice foundation of knowledge.

"The labels, stories, and even books about bourbon are greatly influenced by the publicists and marketers who represent the brands."
--Fred Minnick

In Bourbon Politics, Fred delves into the myths and legends that have been perpetuated about bourbon, often by marketers who believe that a good story will sell alcohol, but who also know that the story doesn't have to be true. Fred breaks down these myths, providing plenty of history, noting the difference between facts and fiction. He also does not fear to tread down the darker halls of bourbon history, including its roles with whiskey traders & Native Americans and its connection to slavery and cockfighting. This is a fascinating chapter where you will likely learn plenty about bourbon's true history.

It also strikes at the heart of all alcohol, from wine to beer, rum to tequila. Marketers and publicists for all of these beverages often promote stories which may not be actually true. They understand the romance and appeal of a good story, which is intended to draw in consumers. For example, in the Champagne industry, there is the story of Dom Perignon, the alleged inventor of Champagne, who allegedly said, "Come quickly, I am drinking the stars." Yet he never said that sentence and much of his life is enveloped in other myths. However, it makes for a good story so continues to be perpetuated.

Within this chapter, Fred states: "Unlike wine, for which grape percentages are disclosed and terroir implied through the industry’s Area of Control designations, bourbon uses its label space for backstories and falsehoods." He then continues, "What you don’t see are mashbills, char levels, grain origins, true water sources, distillation techniques, entry proof into the barrel, or other production information." Just take a look at the label on a bottle of bourbon and you will see that little information, if any, is provided on the ingredients and production methods. Even checking producer websites might not garner much of that information.

In Part 2, Sources Of Flavor, there are two chapters, including Pre-fermentation and Yeast, Distillation & Wood. This part gets more geeky, into some of the science behind the ingredients and production of bourbon. The tole of corn is examined with a lengthy section of the role of GMO corn. Fred includes his own unscientific tasting test comparing bourbons made from non-GMO corn and GMO corn. He concluded that non-GMO corn bourbon tends to be more complex and taste better. However, with 90% of US corn being GMO, non-GMO bourbon is getting rarer.

Though corn is the dominant ingredient in bourbon, Fred states: "But, in the end, corn matters a lot less than the secondary grains— rye or wheat— which distillers frequently call the flavor grains." He then discusses the roles of rye and wheat, which often seems to be overlooked by many when thinking about bourbon. This Part ends with information on the importance of yeast, the role of copper in stills and the effects of barrel aging. Though some of this information is slightly more technical, it too is fascinating, giving you a better understanding of the diverse factors that combine to produce a bottle of bourbon.

The final Part, Tasting, is broken down into 6 chapters, including How To Taste and 5 other chapters that divide Bourbon into flavor profiles like Nutmeg-Forward and Caramel-Forward.  The How To Taste chapter provides simple suggestions and recommendation on how to taste bourbon, including what to look for and a number of potential aromas/flavors.

The five flavor-profile chapters are a reference source you will want to return to again and again. Within each chapter, Fred lists specific bourbons and provides the technical details about them which are lacking on the labels and producer websites. You learn info such as the mashbill, source of the grains, distillation process, barrel aging, filtering method and tasting notes. All of this information will help you find bourbons which fit your tasting preferences, as well as entice you to try other bourbon styles. This is valuable info which you would be hard pressed to find elsewhere in a single resource. In addition, you'll find several bourbon cocktail recipes within these chapters, like the Bourbon Punch.

The book ends with an Appendix giving Brand Histories, helping to provide the facts behind the myths and stories that marketers have disseminated.

Overall, this is an excellent addition to the small number of bourbon books that are available. It provides far more than just a basic introduction to bourbon, delving much deeper into its history, production and producers. It is very much an insider's book, written by someone who has spent years delving into this special whiskey. Fred has an easy writing style, even when he details some of the geekiest aspects of bourbon. I highly recommend you pick up this book and November is an excellent time to get the e-book at a special low price. It would also make an excellent holiday gift for the bourbon lover on your list.

I think I need to pour myself a glass of bourbon right now, maybe some Four Roses.

"We are living in perhaps the most exciting time in bourbon history, both from a business perspective and because of the wealth of consumer options."
--Fred Minnick

Tipsy Sensei: Halloween Book Signing Event On 10/22

Next Thursday, October 22, from 6pm-8pm, please come see me talk about my new Tipsy Sensei novel, Halloween Nightmare At Fenway, and purchase a signed copy for yourself or as a gift. It is a perfect book to read as Halloween nears. It is a supernatural thriller, based in Boston and steeped in Japanese folklore. It reaches back to some of the darkest aspects of World War II and now threatens Boston, the Red Sox, Fenway Park and the World Series. Can a local Sake expert, an immortal samurai and a Boston homicide detective stop this threat?

The New England Authors Expo is holding a special Halloween edition of their Thursday Night Author’s Lecture Series at the The Buttonwoods Museum/Haverhill Historical Society , which is located at 240 Water Street, Haverhill. There will be up to ten local authors at this event discussing, signing and selling their horror novels. This will be a great event to meet some interesting authors and learn more about some chilling horror novels and tales.

I will be signing and selling all four of my Tipsy Sensei books, including The Tipsy Sensei & Others, Demons, Gods & Sake, and Hand Fed Tigers. Remember, the holidays will soon be here so this would be an excellent time to purchase gifts for the book lovers on your list.

I hope to see you at this event!

My Favorite Fiction of 2014

What were some of my favorite fiction books of the past year? 

Back in December 2011, I started a blog column, Authors, Alcohol & Accolades, which asked some of my favorite authors about their preferred drinks, both alcoholic and nonalcoholic. There have been 11 editions of this column so far, with more to come in the future. The inspiration for this series is that I am a voracious reader, of both fiction and nonfiction, and I wanted to combine that interest with my love of food & drink. The series has proven popular and it has been fascinating to explore what authors enjoy drinking.

As a special year-end addendum to that series, I'm posting a list of my Favorite Fiction Books of 2014. This list will include books of Science Fiction, Fantasy, Horror and Mystery/Thriller. During the past year so far, I've read over 240 books, both fiction and non-fiction, which provides a large pool for my choices. Most of the books on these lists were published in 2014, though there are a couple exceptions for books which were published in prior years but which I didn't read until this year. The books are not listed in any specific order of preference, simply by alphabetical order by the author's last name, except for the anthologies which are just listed in a random order.

Top Ten Novels For 2014
1) City of Stairs by Robert Jackson Bennett
2) Red Rising by Pierce Brown
3) Traitor's Blade by Sebastien de Castell
4) The Detainee by Peter Liney
5) The Crimson Campaign by Brian McClellan
6) Maplecroft: The Borden Dispatches by Cherie Priest
7) Veil of the Deserters by Jeff Salyards
8) The Emperor's Blades by Brian Staveley
9) The Shadow Throne by Django Wexler
10) The Tower Broken by Mazarkis Williams

When analyzing my list, you'll see that the Fantasy genre dominated, taking 7 spots. Though I might have read a slight more fantasy this year than other genres, some of the fantasy novels I read were very strong so they took the most spots  In addition, 4 spots were taken by 2nd or 3rd books in a series, and a couple of those books were even better than the first books in the series. Nearly all of the books on this list will have at least one sequel, many which will be out in 2015 so it will be interesting to see how they fare on my lists next year. All of the books on this list garner my highest recommendation.

To winnow my list down to only ten novels was very difficult, and tough cuts had to be made. However, there are still novels which didn't make my Top Ten but which are more than worthy of my hearty recommendation. To give them some well-deserved recognition, I am awarding ten of those novels Honorable Mention status. These are all books which should please most readers and you need to check them out.

Top Ten Honorable Mention Novels Of 2014
1) Perdition & Havoc by Ann Aguirre (a book & its sequel)
2) Blood Always Tells by Hilary Davidson
3) Phoenix Island by John Dixon
4) Sworn in Steel by Douglas Hulick
5) Tokyo Kill by Barry Lancet
6) Prince of Fools by Mark Lawrence
7) Code Zero by Jonathan Maberry
8) Blood & Iron by Jon Sprunk
9) The Younger Gods by Michael R. Underwood
10) Night Terrors by Tim Waggoner

As you can see, this list is more diverse than my Top Ten, with less fantasy novels. The diversity here is probably more indicative of my usual reading habits, an eclectic mix of genres. There is also a mix of first novels and sequels, with all of the first novels having sequels in the works.

I also want to give some raves to my favorite short story collections of the past year, Anthologies often don't seem to get enough credit but they can be quite compelling books, with an interesting mix of stories, often based around a specific theme.

My Top Ten Favorite Anthologies Of 2014:
1) Dangerous Women edited by George R.R. Martin & Gardner Dozois
2) Kaiju Rising edited by Tim Marquitz & Nickolas Sharps
3) Lovecraft’s Monsters edited by Ellen Datlow
4) The Dark Rites of Cthulhu edited by Brian Sammons
5) Dead Man’s Hand edited by John Joseph Adams
6) The Lizard Ardent Uniform edited by David Cranmer
7) Equilbirum Overturned edited by Anthony Rivera & Sharon Lawson
8) World War Cthulhu edited by Brian M. Sammons
9) The Book of 1000 Sins by Wrath James White
10) SNAFU: An anthology of Military Horror edited by G.N. Braun

As you will note, horror anthologies occupy the most spots on this list, with Cthulhu-themed collections the most prevalent. And there is only a single anthology that was written by a sole author, a horrific anthology of disturbing tales.

Finally, I want to give some recommendations for some of my favorite novellas of the past year, those long form stories which just don't reach the length of a novel. Most of these are horror, with some fantasy tossed in as well.

My Top Seven Favorite Novellas Of 2014
1) Chiliad: A Meditation by Clive Barker 
2) The Broken Road by Teresa Frohock
3) Servant Of The Crown by Brian McClellan
4) Murder At The Kinnen Hotel by Brian McClellan
5) Biters by Harry Shannon
6) Reborn by Brett Talley
7) The Last Mile by Tim Waggoner

All of the books on these lists would make great holiday gifts for others, or even yourself. Support author, who are small, independent business people, and buy more books. And if you read and enjoy a book, please leave a review of that book online and also tell your friends about it. The author would greatly appreciate your efforts.

Sake Confidential: John Gauntner's New Book

"For starters, one need to know very little about sake to begin to appreciate it." (p.5)

There are approximately a dozen or so books, available in English, about Sake and many of them are very similar. They provide basic information about Sake and also give some Sake recommendations. Sake articles in magazines are uncommon, and most provide only basic knowledge about Sake, introductory primers to educate consumers. It is more difficult to find advanced information about Sake, information that goes beyond the basics and generalities. Fortunately, a new book has just been published which addresses this omission.

"While simply drinking sake may be pleasurable enough, getting under the hood and learning more about sake— including some of the more controversial and otherwise fascinating aspects of the sake world—makes the experience even more enjoyable." (p.6)

If you have any interest in Sake, then you should check out Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection, and Enjoyment (Stone Bridge Press, May 2014, $11.95) by John Gauntner, the famed Sake expert and Sake Dendoushi ("Evangelist"). This is a trade paperback book of 184 pages, divided into three parts: Sake Secrets, How The Industry Really Works, and The Brewer's Art Revealed. The book begins with a 14 page Introduction, which is a basic education about Sake, relying on numerous generalities to get across the message. After the Introduction, you will find over 24 chapters, covering a broad array of more advanced Sake topics.

"Let’s face it: there is almost no bad sake out there anymore. Nothing properly cared for will make you cringe. There are, of course, factors that make one sake good but another great." (p.11-12)

Though this book deals with more advanced Sake topics, it is well written in an easily understood manner so that it will appeal to readers of any knowledge level. You do not even need to possess a foundation in Sake to appreciate this book as the Introduction provides you all you need to progress to the more advanced topics. I previously attended John's Sake Professional Course and found him to be an excellent and engaging instructor, and that comes out in this new book. John shares his extensive knowledge of Sake, going beyond the generalities many know and breaking down some of the myths and misconceptions about Sake.

"Ask about a sake, take a chance, taste and smell it for yourself, and note your observations. Not only is this the best way, it is surely the only dependable way to assess a sake." (p.44)

In the first section, Sake Secrets, John goes into greater detail about Sake types and styles such as Junmai, Namazake, Ginjo, Kimoto, and Tokubetsu. Instead of providing one line definitions of these terms, he devotes a few pages to each term, explaining in detail some of their nuances. He then does the same for Sake ingredients such as water and yeast, as well as touching on warmed Sake and regionality. Within each fascinating chapter, you may find something about the history of the topic, as well as insider information about the current status of the Sake industry. In addition, in each chapter, John recommends a specific Sake which he feels well illustrates the topic of that chapter. These Sakes should mostly be available in the U.S.

"If it tastes good to you to you, it is good. The one that tastes the best to you is the best." (p.48)

In the next section, How The Industry Really Works, John discusses some specifics about the Sake industry, such as the role of women in breweries, Sake pricing, rice milling and Sake awards. These are generally issues which are rarely written about, so this is an especially compelling section. You'll learn compelling facts such as less than half the Sake breweries are reasonably profitable, and almost 90% of those breweries are family owned. These are some of the most interesting chapters in the book as give people a closer look into the Japanese Sake industry. In addition, this section has chapters on what glassware to use with Sake, as well as pairing Sake with food, and both chapters are informative and enlightening.

"On a more practical level, sake truly does go well with a wide range of food." (p.139)

The final section,The Brewer's Art Revealed, is the briefest of the three, with only three chapters on the art of Sake brewing. They discuss koji making (basically a mold which turns starch into yeast), the Toji (the master Sake brewer) and brewing different grades of Sake. These are also intriguing chapters, giving you a better idea of the difficulties and complexities of Sake brewing. The importance of koji, the duties of a toji, brewing guilds, and the seasonal aspect of brewing. So many cool and geeky topics.

"By far the most important thing you can do is keep close to sake and continue tasting." (p.172)

There are actually a few brief and informative chapters at the end of the book, separate from the three main sections. First, there is Developing Your Sake-Tasting Ability, with advice on how to taste Sake in a more professional manner, honing your tasting ability, which is known as kikizake-noryoku. It isn't necessary to go this far in your Sake tasting, but it is good that the information is there if you want it. It might lead you to a deeper appreciation of this wondrous brew. Next, there is Expanding Your Knowledge, some advice on gaining more Sake knowledge. Finally, there is a Glossary with definitions of many Sake terms.

"It can and should be said that sake embodies the culture of Japan itself." (p.174)

Readers will appreciate that though John has plenty of Sake opinions and preferences, he doesn't try to impose them on anyone else. There is no pretension here. He simply wants people to taste Sake and develop their own preferences. Overall, this is an informative and fascinating Sake book which I highly recommend. It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. Buy this book and read it while sipping a glass of Sake. Kanpai!

"Enjoy sake sensibly and responsibly!" (p.2)

Authors, Alcohol & Accolades: Volume 11

“Do you drink?"
"Of course, I just said I was a writer.”
--Stephen King

I have returned with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior ten installments. Each installment showcases some of my favorite authors, and I have returned to highlight more, to delve into their drinks of choice, from Beer to Sake. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. Support by my readers for this series has been very positive.

You can look forward to further volumes in this series and any authors who are interested in participating in future volumes can contact me.

So let's see what some of my favorite writers, all who have recently released debut novels, like to drink.

John Dixon (Twitter: @JohnDixonBooks)
John's debut novel, Phoenix Island, already inspired a television series, Intelligence, though I believe the novel is superior to the TV show in many ways. In addition, the plots of both are significantly different so that you might not even make the connection between the two unless you were told about it. Phoenix Island is about a troubled young man, Carl Freemen, sent to a military-like camp in order to straighten his life out, and become a productive member of society. However, the camp hides many dark secrets and Carl must fight to survive and try to prevent greater horrors from hurting those he cares about, and the larger world outside of the camp. It is grim and dark, action-packed and suspenseful. It is kind of like Lord of the Flies meets the Shawshank Redemption with a sprinkling of The Island of Dr. Moreau. It has been of my my favorite books of 2014, and I eagerly look forward to the sequel.

John's Preferences: "I'm a Miller lite guy. Always have been. I like the way it tastes. It's relatively cheap and easy to find. It's refreshing on a hot day, and drinking a couple doesn't leave me feeling like I've swallowed a loaf of pumpernickel. 

"In recent years, my allegiance has caused no end of entertaining friction with friends who've embraced the rise of craft beers. All of a sudden, guys I'd had fun drinking with in the not-so-distant past were treating beer like it was fine wine or single-malt Scotch. Their new-found contempt for my beloved Miller lite only spurred me to cheer its praises more loudly, escalating our beer battles into a full-blown beer war... until, in a climactic battle against my friend John D. Harvey, the king of all beer snobs, I struck the fatal blow -- with the help of the platypus. 

"We were standing around at our annual writing retreat, Camp Necon. John was drinking one of several overpriced beers -- like most craft enthusiasts, he never seems satisfied with any single variety and cycles through a selection every session -- and I, of course, was drinking good old Miller lite. When I mentioned that the platypus dreamed more hours of the day than any other animal, his beer animosity got the better of him, and he claimed I was making up my platypus trivia. I told him I most certainly was not making it up, and a bet was born. The burden of proof was on me. If I failed to back up my claim, I had to drink a six pack of Guinness. But if could prove my point, he would drink a twelve pack of Miller Lite. When I provided the Scientific American article where I'd learned that fun fact, John's cry of defeat was like a thousand overpriced beers shattering at once. His concession speech was brief and bitter, and he ultimately welched, drinking only a single Miller lite, but I didn't mind. His half-stepping balk left me with extra Miller lite, a finer celebratory libation than any champagne, and with that, I closed the truly glorious day that brought victory to Miller lite and ended the beer wars forever."

Brian Staveley (Twitter: @BrianStaveley)
Another of my favorite novels so far from 2014 has been Brian's The Emperor's Blades, the first in the Chronicles of the Unhewn Throne. With the assassination of the Emperor, a Machiavellian plot slowly unwinds, reaching out to endanger the three children of the Emperor. Can they survive the deadly plots and learn the truth behind the assassination? Brian has devised a fascinating fantasy world with interesting and well developed characters, a cool magic system, and a story that draws you deep into its center. The tale is told from three different points of view, and I think this allows us to more deeply understand the main characters, and each viewpoint is a compelling story in of itself. This is a book that will keep your attention from page 1 to the very end. Once again, I can't wait to read what comes next.

Brian's Preferences: "If we had known, when we bought this house in rural Vermont, about the beautiful hop vines clustered on the southwestern wall, I’m certain we would have paid double for the place. As it was, we bought it in the dead of winter, and didn’t realize until late spring, when the vines had found their way into the decaying greenhouse, creeping past rotted mullions and through cracks in the glass, that we had hops. More industrious folk would have embarked on a homebrew project; we opted for a scam.

“Have some hops!” we said to all of our brewing friends. “Take lots!”

“Can we pay you?” they asked.

“Of course not,” we replied, smiling shrewdly. “We just want some of the beer.”

And so our very own Hopfest was born. We hand out the hops in the fall, then the next summer, half a dozen amateur brewers show up with their best efforts for a delightful day of drinking, lawn games, and dozing in the sun. It’s a wonderful event for several reasons – good company, hoppy homebrew, and the delicious exploitation of talented friends."

Barry Lancet (Twitter: @BarryLancet)
Released last September, Barry's Japantown instantly interested me with its Japanese connection, and I was very pleased in the end that I chose to buy it. It is non-stop thrill ride involving an antiques dealer, Jim Brodie, who ends up taking over his father's private investigation business in Japan. Beginning with the murder of a family in Japantown, the actions spans from San Francisco to Japan. It gets personal for Brodie as the matter may touch on his wife's death and endangers his young daughter. With a number of plots twists, Barry deftly creates a compelling mystery that well integrates Japanese history and culture. It is one of those "one night" books, the type that you can't put down, no matter how late it gets, because you want to finish it. And to my delight, Sake even figures into the novel. The next book in this series, Tokyo Kill, is due out in September 2014 and I'm told Sake plays an even larger role in that book. A great debut and the film rights have even been optioned.

Barry's Preferences:

"Sake of Choice: Today, I want to recommend a type of sake that is hard to come by in its freshest form, but worth the effort to track down. It’s a well-kept secret, after a fashion. You need access to a sake maker, or to someone who works at a brewery. Or if luck happens to be on your side, you may only need to inquire if a brewery has just made up a batch, or might soon do so.

"What I am talking about is the traditionally pressed shiboritate, where the fermenting sake is poured into large sacks and, in the initial stages, allowed to hang and drip out naturally. Most sake is machine pressed. Shiboritate means “just pressed.” You can find shiboritate bottled, but by the time the precious liquid finds its way into a bottle, it’s too past its prime. Or this might be a generic brand. What you are looking for is the brew directly from the source, within hours after it’s been filtered. No more than six or eight; the sooner the better.

"With the right kind of sake and drunk soon after it is filtered, it is sublime. It is soft and mellow and seems to float on your tongue. It’s the closest thing to liquid ambrosia you’ll ever taste. A lot depends on the maker and the sake he selects for shiboritate, I would imagine. The one I sampled some fifteen years ago was made by a high-ranking employee for private consumption, and hand-carried up to Tokyo on the bullet train for a party later in the day. Traditionally pressed shiboritake may not be the Holy Grail but it is certainly close."

"Shochu of Choice: My choice of shochu, when I can get it, is Hyakunen no Kodoku. It was far less popular and easier to find when I first drank it some fifteen years ago, but demand has made it harder to come by. This shochu is made from barley and aged in wood barrels. The beverage has a subtle amber color. It has the pleasingly heavy body of a good scotch and comes in at a hearty forty proof. Hyakunen no Kodoku is as satisfying and evocative as its name, which is the Japanese title for Gabriel Garcia Marqez’s novel, One Hundred Years of Solitude. In other words, poetic and at times transcendent."

Authors, Alcohol & Accolades: Volume 10

"Read as you taste fruit or savor wine, or enjoy friendship, love or life."
--George Herbert

I have returned with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases some of my favorite authors, and I have returned to highlight more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well.

You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

For this edition, I am doing something different, concentrating on a single book recommendation, a collection of horror short stories, and highlighting four authors and their stories. Splatterlands: Reawakening the Splatterpunk Revolution was edited by Anthony Rivera & Sharon Lawson, and published by Grey Matter Press (Twitter: @GreyMatterPress) in October 2013. It contains 13 short stories that will disturb you, that will reach into your soul with an icy claw and twist. These tales are not intended for the faint of heart or weak of stomach, but will reward those who savor dark fiction that pushes boundaries.

In the late 1980s, the term "splatterpunk" was coined to designate a new type of horror fiction that was usually more visceral and gory, though they didn't sacrifice the importance of story. Some took this to an extreme, leading to "torture porn", which commonly glorified gore above story. By the end of the 1990s, splatterpunk had declined greatly, in part due to a backlash against torture porn. As such, too many people still look at splatterpunk with disdain, failing to properly understand it origins.

Splatterlands seeks to honor and reclaim the original splatterpunk movement, publishing "visceral, disturbing and thought-provoking work."  These are not "torture porn" stories, just reveling in gore and viscera, but are meant to entertain and make a point. Above all else, they are meant to be good stories. It succeeds in these objectives, and a number of the stories really have no gore at all, though they still find ways to be disturbing. I like the risks these stories take, that they push the envelope and unsettle the norm. It is extreme horror without crossing the line into torture porn. If you enjoy horror, you need to read these stories and see what happens when there are no limits.

I've chosen my four favorite stories from this collection and asked the authors to tell me what they enjoy to drink.

J. Michael Major (Twitter: @MajorWriter)
J. Michael has previously published about three dozen short stories and one novel, One Man's Castle, a suspense thriller. He is also a member of the Horror Writers Association and Mystery Writers of America. In Splatterlands, his tale is A Letter To My Ex, which I found to be the most disturbing story in the collection. It involves the diabolical revenge of a scorned husband, outlined in a letter to his ex-wife. There isn't any gore in this story but it will still get under your skin and haunt you for days, if not longer.

J.Michael's Preferences: "To be honest, I really only have a few drinks a month, mostly on special occasions. For instance, I enjoy a full-bodied cabernet sauvignon at holiday dinners when relatives visit. Or a Tanqueray and tonic with a slice of lime when I listen to jazz on a quiet spring evening as a warm breeze wafts in through the open windows. Or a beer with friends during Bears or Blackhawks games or March Madness, mostly enjoying Hacker-Pschorr Original Oktoberfest, Samuel Adams, Stella Artois or Dos Equis. But my favorite drink of all-time is iced tea, three tea bags in a half-gallon old milk bottle, sun-brewed to perfection and always waiting for me. That's what I drink when I'm thirsty, my friends."

Allen Griffin (Twitter: @AGriffinAuthor)
Allen is an author and a musician who lives in Indianapolis, Indiana. He plays bass for Coffinworm and his stories have appeared in a number of magazines and anthologies. In Splatterlands, his story is The Viscera of Worship, an eerie, graphic tale that reminds me of the fiendish works of Clive Barker. It has mythic elements, exploring the dark corners of urban horror and will be sure to make your flesh crawl. There are some gory elements, but they fit within the eerie plot.

Allen's Preferences: "Primarily due to financial circumstances, I usually drink cheap, Coors Light being my go-to beverage of choice. As very active musician, I'm accustomed to making due with whatever is provided. However, whenever I can, I prefer to imbibe Maker's Mark or Knob Creek, or I am also a big fan of Hendrick's gin. Now my story "The Viscera of Worship" from the Splatterlands Anthology was written in my work van parked on the side of the road in the morning over the course of a few weeks, so it was primarily influenced by unhealthy quantities of energy drinks. While this was my only story I ever wrote completely in that environment, many of my stories have spent time in the van, something about the combination of caffeine and diesel fumes gets my creative juices flowing."

Christine Morgan (Twitter: @CMorganAuthor)
Christine, who works the overnight shift in a psychiatric facility, has written a number of novels, children's books, roleplaying supplements and her stories have appeared in over two dozen anthologies, magazines and e-chapbooks. In Splatterlands, her story is The Defiled, a historical tale of ravaging Vikings who pay an ultimate price for trespassing into the wrong area. This is the goriest and most brutal of the four stories, but it seems appropriate given the subject matter and setting of the story. It is an intense tale, and takes a twist near the end which will shock you.

Christine's Preferences: "When it comes to alcohol, I'm pretty much a lightweight and a wimp in terms of tolerance. I start listing sideways and getting loopy after about a drink and a half. There's a small window between loopy and maudlin, and a shorter one between maudlin and sleep. Goes right to my head. There's often a moment when I can FEEL it, the spongelike uptake of alcohol into my brain. Whee!

"That said, I prefer my drinkies sweet. As in, can't-taste-the-alcohol, form-of-a-dessert sweet. Blendy frozen goodness a la strawberry daiquiri or Baileys milkshake ... eggnog with butterscotch schnapps is a seasonal favorite ... Kahlua and cream, cocoa with a peppermint kick, extra-warmed-up coffee. My wine choices tend toward very fruity, or that choco-wine stuff. I like the mead, honey-sweet, not just because of my Viking-themed writing. Cider. Beer, but only at the lighter golden end of the spectrum."

Ray Garton (Twitter: @RayGarton)
Ray is a horror legend, the author of over 60 books, covering horror, suspect and crime. He lives in northern California and his newest novels include Meds and Trailer Park Noir. I've read several of his novels before, always enjoying his dark style, and you can't go wrong by choosing to read one of his books. In Splatterlands, his story is Housesitting by Ray Garton, and it is another story that basically eschews gore, yet still finds ways to unnerve the reader. When a woman house sits for her neighbor, she snoops and finds something she wishes she could forget. Another very disturbing tale which might make you reconsider whether you really know your neighbors or not.

Ray's Preferences: "Back in my drinking days, my beverage of choice was a Long Island ice tea when I was in a bar or restaurant. I didn’t particularly care for the taste — in fact, I think my face screwed up with every swallow — but it got me drunk fast, which is what I wanted. That’s why my drinking days had to come to an end. 

"These days, my libations are much tamer. I used to be a big coffee drinker — and I was picky about my coffee — but it doesn’t agree with my aging stomach anymore. I’ve become very fond of tea. I like all kinds and enjoy trying new ones, but a particular favorite comes from a tea shop in the nearby town of Mt. Shasta called Sereni-tea. It’s their own herbal blend and it’s named after the shop, Sweet Sereni-tea. It contains cocoa peels, apple pieces, orange peels, roasted cocoa brittle and a few other ingredients, and it’s delicious. It’s in the low thirties today, and I think I’m going to have some right now."

Authors, Alcohol & Accolades: Volume 9

"Age appears to be best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read."
--Francis Bacon

I have returned with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases some of my favorite authors, and I have returned to highlight more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. This edition will also be a little different as I will be providing some updates on past guests of this series

You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

Brian McClellan (Twitter: @BrianTMcClellan)
Brian has written one of my fantasy novels of 2013, Promise of Blood, the first book in the Powder Mage trilogy. He envisions a fantasy world where gunpowder fits into its own unique form of magic, making for a cool idea. This fits into the subgenre of "flintlock fantasy." The book has intriguing characters (including a Master Chef), and the intricate plot ranges from a military coup to ancient legends coming to life. It is fast paced, thought provoking and just a damn good read. Brian has also penned to two short stories set in the same universe, The Girl of Hrusch Avenue and Hope's End, and both are worthy additions. The next novel in the series, The Crimson Campaign, is due out in February 2014 but we can likely expect more short stories whole we wait. This is a must read for all fantasy lovers and receives my highest recommendation.

Brian's Preferences: "I've never really been a drinker. Partly by upbringing, partly by personal taste, alcohol just hasn't ever appealed much to me. I do, however, have a weakness for pop. The very best is a strong ginger ale, like Fever Tree. I like it to have a bit of a kick—to feel some burn in my sinuses and the back of my throat. Apple Beer is another pop with a bit of a punch, but you can't find it readily in the eastern US. A good Italian soda is pretty easy to get your hands on, though, as most of the Italian restaurants serve it (and Cleveland has a lot of Italian restaurants). Since most of my friends do drink, I'll often find myself at a pub or bar and unfortunately most of those don't bother with anything cool and non-alcoholic. My best bet in those cases is a specialty root beer which, depending on the brand, can taste just as good as anything else."

"You must stay drunk on writing so reality cannot destroy you."
--Ray Bradbury

Updates On Prior Authors: Since the first installment of this series back in December 2011, many of the previous participating authors have published additional books and novels. I have read and enjoyed a number of these new books so wanted to update my readers about what these authors have been doing since their prior contribution to this series. In this Update, I'll mention four authors from prior installments of this series and in future installments, I will update other authors too.

Brett Talley (from Volume 1): Brett impressed me with his first Lovecraftian novel, That Which Should Not Be, and has since crafted a science fiction horror novel, The Void, which deals with dreams and space travel. It too touches upon Lovecraftian themes and will be sure to disturb you, in the best way possible. Most recently, he contributed to Limbus, Inc., a shared world anthology about a mysterious company offering jobs specifically fit to each person. Those jobs are never quite what they seem at first, which sets up the conflict. The stories range in genre and each will intrigue and entertain readers.

Mark Lawrence (from Volume 2): I lauded the debut in Prince of Thorns, and Mark has now completed the trilogy with King of Thorns and Emperor of Thorns. The tale of Jorg is gritty and dark, with wicked humor and intriguing twists. The new volumes live up to the promise of the first, and provide a fitting, and bloody, end to the tale. This is not a trilogy for everyone, but those who enjoy a bit of a darker fantasy will be well rewarded. A highly recommended trilogy. And we can look forward to more books in the Broken Empire setting, with the Prince of Fools, due out in June 2014. I can't wait to see where Mark takes the story this time.

Brad Beaulieu (from Volume 2): I also raved about Brad's debut fantasy novel, The Winds of Khalakovo, the first book in the The Lays of Anuskaya trilogy. He too has finished his trilogy with The Straits of Galahesh and The Flames of Shadam Khoreh. This is a fantasy world that is rich in detail and tends toward a more leisurely read to enjoy the language and complex story. Yet it doesn't lack for action either. Take your time with this trilogy and be richly rewarded. Brad also has published a book of 17 short stories, Lest Our Passage Be Forgotten, which showcases his versatility and includes two stories set in his trilogy's universe. He is working on a new trilogy, unrelated to The Lays, and is sounds like it could be another winner.

Shawn Kupfer (from Volume 5): After his debut of 47 Echo, a fast-paced and exciting military science-fiction novel concerning a future war against China and North Korea, Shawn has followed up with two sequels, Supercritical and the recently released Fear & Anger. In part, it is like a futuristic version of The Dirty Dozen. The two new books are excellent additions to the series, ramping up the action, the stakes and getting deeper into the characters. I previously won one of the author's contests, getting a character named after me in his latest book, Fear & Anger, so that is cool. There is more to come in this series and if you enjoy military SF, then you should definitely check out this series.