Win 2 Tickets To A Wine Dinner at Matria!

You can win 2 Tickets to a special Stags’ Leap Winery wine dinner being held at Matria in the InterContinental Boston on August 21! 

On Thursday, August 21, at 7pm, Matria, at the InterContinental Boston, will be hosting a three-course wine dinner, showcasing the wines of Stags’ Leap Winery. The menu will include:

• An Amuse-Bouche: A deconstructed Short Rib Arancini, featuring layered creamy risotto and a tender braised short rib center, finished with roasted red pepper sauce, shaved Parmesan cheese, and lemon zest, paired with Stags’ Leap Sauvignon Blanc. 
• First-Course: A Classic Caesar Salad served in a parmesan crisp bowl, topped with a whole white anchovy, garlic chickpeas, and lemon zest, paired with Stags’ Leap Chardonnay. 
• Main Course: Filet Marsala, seared beef filet finished in a Marsala reduction with parsley-swirled pappardelle, trumpet mushrooms, and white and green asparagus segments, paired with Stags’ Leap Cabernet Sauvignon. 
• Dessert Course: Tiramisu, made with whipped mascarpone cheese, lady fingers, cocoa powder, and espresso, paired with Stags’ Leap’s ‘Lead The Investor’ red wine. 

The dinner costs $120.00 per person (excluding tax and gratuity). However, I've been given 2 Tickets to this exclusive wine dinner to give away to my readers. So, I'm holding a Contest for these tickets, and all you have to do to enter is to leave a comment on this post and tell me which of the four food/wine pairings at this dinner sound the most appealing to you. 

On Friday, August 15, at 3pm, I will randomly select one of the entries to win those 2 tickets. Please note this contest is only open to people 21+ years old. Please also note that you are responsible for leaving a gratuity for your servers. 

So which pairing appeals to you most?

Tiki Rock: The BYOB (Bring Your Own Blender) Cocktail Competition

Five Frozen Rum Cocktails pitted against each other. Which one would prevail as the winner? Which bartender's creation would impress the most? 

Last week, at Tiki Rock on Broad Street in Boston, the B.Y.O.B. (Bring Your Own Blender) competition was held, where five local and talented bartenders were invited to create frozen cocktails, using Appleton Estate Rum. The event was organized by Curtis McMillan, the General Manager at Tiki Rock, who is also a professional bartender with over 20 years of experience. He recently published, The Mischievous Mixologist: A Hardcore Hospitality Book, a fascinating cocktail book which blends  "hardcore punk culture with the art of mixology." 

The public were invited to the contest, to sample the cocktails, and vote for their favorite frozen concoction. There were also three official judges, who got to vote as well. Curtis invited me to be one of these three judges and I was joined by two well-experienced bartenders, including Van Hongthong of Row 34 and Palmer Matthews of Dotty's Kitchen & Raw Bar and Pearl & Lime. It was great to hang out with the other two judges, comparing and contrasting the various rum drinks. It was a fun evening overall. 

Each contestant kept busy with their blenders, creating frozen treats for all of the guests. It was fun to watch each bartender carefully craft their cocktail, listen to how they prepared some of their ingredients, and understand their inspirations. They were all very personable and I appreciated their obvious passion. However, hard decisions had to be made, and I had to vote for my top two favorite cocktails. 

The Winner of the BYOB Competition, as well as my own personal favorite, was created by Sean Leonard of Pearl & Lime. The Pura Vida, which is Spanish for "pure life," was inspired by Sean's recent honeymoon in Costa Rica. "Pura Vida" is a common saying in Costa Rica, exemplifying their outlook on life, a sense of positivity. I found this cocktail to be smooth, complex and fruity, a satisfying drink which immediately brought to mind the tropics. It was well balanced, and the alcohol seemed more subdued, a nice accent rather than overpowering. I could easily picture myself, lying on the beach, and enjoying several of these cocktails. Congratulations to Sean! 

In Second Place, as well as my own second choice, was the Marcy's Playground cocktail created by Matt Tetrault of Wusong Road. Chocolate flavors played an important role in this cocktail, balanced with sweet and bitter notes. Complex and tasty, it possessed bolder flavors and it's something I'd enjoy mostly after dinner, an accompaniment to dessert. 

The other contestants included Ben Meahl, of the Somerset Club, with his The Good Ship Appleton cocktail. Topped with whipped cream and pineapple, this was the simplest of the five cocktails, but it was a pleasant drink, and the addition of the Calvados was a nice choice.

Anissa Santiago, of Bootleg Special, presented a Mai Sweet Jerk, a spicy frozen cocktail which left you with a nice, spicy-hot aftertaste rather than presenting that heat on your initial sip. The other flavors of the cocktail showed well, although I think it might have benefited from a bit more sweetness, to better balance out the cocktail. 

Graeme Piette, of Spy Bar, created the Day-O (Banana Boat) cocktail. My favorite element of this cocktail was the foam atop it, made with absinthe orange vanilla angostura. It was a delicious and unique taste. The rest of the cocktail was pleasant too, with nice spice notes. 

Many thanks to Curtis for inviting me to be a judge, as well as to the five skilled contestants for exhibiting their mixology skills. It was a fun and tasty night, and the guests that evening seemed to enjoy themselves very much. 

Boston Bakes Feta: Greek International Food Market Holds A Feta Recipe Contest

Who doesn't love Feta Cheese? The Greek International Food Market, of which I've previously raved, carries several different feta cheeses, including a couple barrel-aged ones, such as the Horio Barrel Aged Feta, Parnassos Barrel Aged Feta, and Dodoni Feta Cheese. That tasty salty tang to the crumbly and moist feta is appealing, and it can be enjoyed on its own, atop salads, in sandwiches, or in other recipes. There is also a unique depth of flavor to the barrel-aged fetas, with a mild woody, herbal tinge.

Maybe the first U.S. newspaper to discuss Feta Cheese in any detail was the Sun & New York Press, March 9, 1919, in an article titled, "Greek Feta Cheese Makers Use Primitive Methods." The article began, “A cheese in brine, commercially known as feta or fetta cheese, is manufactured in Greece under circumstances so simple and surroundings so primitive as almost to debar it from a place under the heading manufactures, since it is virtually a natural product.”

The article continued, “It is made by shepherds scattered over the mountainous portion of Greece, each man preparing the cheese in his tiny hut.” And they all basically created feta in the same manner. “The milk, generally sheep’s milk, is poured into large receptacles and slowly heated, if necessary, to bring it to a temperature approximating body heat, on order that fermentation may take place advantageously.” Next, “Rennet is then added to the milk, and when properly curdled the whey is decanted and the curds wrapped in cheesecloth woven from wool. The mass is slowly pressed by twisting the empty upper part of the bag until all free whey is squeezed out, when the bad is hung up to drip for a period of ten to twenty-four hours, depending upon the humidity of the atmosphere and the speed of evaporation in conjunction with the pressure exerted by the weight of the mass.”

The details of the process were continued. “At the end of this period the solid mass of casein is unwrapped and sliced and dry salt is liberally sprinkled over the slices. The salt absorbs much of the moisture still left in the curds and the saline solution is then quickly re-absorbed by the cheese.” It was then noted that, “The salting process generally is completed within twenty-four hours and the cheese is then ready to be packed in wooden barrels holding from 112 to 169 pounds. After four or five days ripening the cheese is ready to eat. Its taste from this point until it begins to deteriorate is not unlike Devonshire curds, if salt and a little cayenne pepper be substituted for the sugar and cream with which that familiar product is most frequently eaten.

It also didn't take long for U.S. cheese producers to make their own attempts at Feta Cheese. The Ithaca Journal (NY), April 23, 1925, reported that John Talarougas, a native of Greece and resident of New York, recently bought 100 sheep, intending to make. The article stated, “The cheese is now made in some sections of Vermont and New Hampshire, in which cows’ milk is utilized.” It was also noted that only 2 pounds of raw sheep milk are needed for 1 pound of feta, compared to the need for 5 pounds of cow's milk. This type of feta cost about 80 cents per pound. 

Fast forward to the present, when In early 2021, the U.S. was taken by storm when a recipe for baked feta pasta went viral on the popular app TikTok, acquiring millions of views. The recipe first became popular in Finland in 2018, a creation of a Finnish food blogger.  

Inspired by this trend, the Greek International Food Market  has launched #BostonBakesFeta, a challenge for people to create their own unique dishes with this classic Mediterranean cheese. The possibilities are endless and go far beyond the original baked feta pasta dish. Feta is certainly a versatile ingredients, and you're limited only to your imagination.  

Individuals will be recognized for forging new feta frontiers and the Greek International Food Market will reward one creative “chef” with $100 of feta products.

To be considered, you must post your photo or videos, along with your recipe on Instagram by April 1, 2021 and tag @greekinternational. The market will share favorites (based on creativity and taste) and announce a winner by April 5.

“We can’t wait to build on the feta movement with our customers’ creations,” said Katerina Iliades, owner. “Since childhood, this cheese has been one of my favorite foods. I’m excited to sample some delicious new dishes.”

So, get your culinary brain pondering a new Feta recipe! Though I haven't created my own Feta recipe, I have been pondering how Feta would make an excellent pairing with Japanese Sake. I've written about cheese and Sake pairings before, and the briny nature of feta brings to mind briny oysters, which also pair great with Sake. I'm sure in time I might come up with an interesting Feta and Sake recipe.

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) Chef/Owner Delio Susi and his team at Sulmona Restaurant + Bar are introducing an Abruzzese tradition for their guests with the debut of Polenta Parties all this February (except February 14), during dinner service which starts at 5:30pm. Chef Delio and his team have put together this special menu that is inspired by his family’s recipes and the way that they enjoy polenta at his Aunt Maria’s.

Guests experience the Polenta Party with the rustic cornmeal based treat served to guests on custom made maple planks with the finest and freshest parmesan cheese and very rare and exclusive organic and unfiltered extra virgin olive oil from Chef Delio’s family vines in Sicily. Guests can select classic handmade toppings for their polenta such as:

Country Ribs and Cabbage
Veal Stew and Wild Mushroom
Shrimp Scampi
Cabbage and Garlic
Wild Mushroom and Sage
Bagna Calda

Pricing for the Polenta Party menu ranges from $18 - $32/person depending on selected toppings. The experience is available for parties of any size, from the solo diner to sharing with a group with the communal Farmer’s Table at Sulmona available for up to twelve guests.

For something special to sip alongside these selections, guests can indulge in the Pia, a cocktail hand-crafted by General Manager Carmelo Bari and Sulmona’s bar team to accompany the Polenta Menu. Served in a polenta and sugar-rimmed coupe glass, the drink combines Grey Goose Pear Vodka, muddled sage simple syrup, Cynar (artichoke liquor), lime juice, and blood orange.

Finish the night off with a polenta-inspired dessert. Sulmona’s Pear, Vanilla, and Amoretti Tart, made with thyme and sweet polenta crust and topped with almond gelato.

2) The North End’s il Molo is gearing up once again for a Patriots post-season to remember with a special dollar menu. Head to il Molo for Sunday afternoon’s AFC Championship matchup against the Jaguars and nosh on a new $1 Game Time menu featuring finger foods such as Grilled Italian Sausages (topped with perfectly charred caramelized onions and pepper rings), Crispy Shrimp Tacos (topped with spicy aioli sauce and pickled red onion), Fried Calamari (served with sweet dipping sauce) and fresh Oysters – all for a buck. Complimentary, freshly popped Parmigiano Popcorn will also be available at the bar throughout the game.

il Molo’s 60-inch flat screen TV hanging above the bar provides sight lines from almost anywhere in the bar-area, and an extensive list of beer, wine and cocktails completes the intimate game-watching experience.

The Game Time Menu is available, starting at noon, with the purchase of any beverage and is offered at the bar and at high-top tables in bar-area only.

3) Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson, and the Puritan & Co. team invite guests to join them in celebrating their fifth anniversary with a special "greatest hits" dinner. Puritan & Co. will be hosting a multi-course "throwback Thursday" dinner featuring its greatest hits over the past five years on Thursday, January 25th, at 7pm.

The proposed menu includes:
--“A Taste of New England’s Coastline” with Smoked Bluefish, Marinated Oyster, Clam Cake, Bacon Wrapped Scallop, and Farm Egg with Jonah Crab
--Celery Root Bisque (black truffle, thyme, marinated mussels)
--Fresh Cheese Agnolotti (parmesan, leeks, clam butter)
--Baked Scallop (parsnip, brown butter, ash oil, pickled mushrooms)
--Slow Roasted Prime Rib (potato mille feuille, horseradish, au jus, pop over)
--Dessert Tour of New England with Boston Creme Pie, Indian Pudding, Maple Walnut Ice Cream, and Apple Pie

Tickets cost $125 and include wine pairings.
Please call 617-615-6195 to make reservations.

4) On Saturday, January 28th, from 12pm-2pm, Loretta's Last Call will be challenging teams from eight different bars to throw-down in an epic Bloody Mary battle-Tito's Battle of the Bloody, to decide Boston's Best Bloody.  Kicking off at noon, guests will sample each team's bloody and award the winner "best bloody" bragging rights and a $250 cash prize.

Tickets cost $16 each and include eight mini Bloody Mary's, brunch snacks, live music, and one ticket for a gift card/Bloody Mary raffle. Half of all ticket proceeds will be donated, and matched by Tito's Vodka, to Cradles & Crayons mission to provide children from birth through age 12, living in homeless or low-income situations, with the essential items they need to thrive.

Pantry to Palate: An Acadian Cookbook With Rappie Pie

"The point of writing a cookbook is to get people to cook."
--Simon Thibault

Some cookbooks are simply fun to read while others provide intriguing recipes. They might also teach you about other cultures, broadening your knowledge and experience. In addition, you could appreciate the beauty of the photography, the exquisite and mouthwatering dishes that are visually displayed. And sometimes a cookbook touches you in a deeper way, striking you on an emotional level and creating a connection to your heart and soul. That recently happened to me.

I received a review copy of a new cookbook, which is due out today, called Pantry to Palate: Remembering and Rediscovering Acadian Food by Simon Thibault (Nimbus Publishing, $29.95), a trade paperback of 250 pages. Simon is a Halifax-based journalist and radio producer whose work focuses on food and this is his first book. The cookbook explores Simon's Acadian ancestry, presenting approximately 50 recipes, many derived through his own family.  

In the 17th century, the Acadians were the earliest European settlers of Canada, having come from France, and primarily settled in Nova Scotia and New Brunswick. Unfortunately, the English expelled most of them in the 18th century, with numerous Acadians relocating to Louisiana. In the forward to this cookbook, Naomi Duguid, a famed food writer and photographer, stated, "In it we learn about the tenacity of Acadian food traditions and the way they have evolved." You may not be familiar with Acadian cuisine and this cookbook would be an excellent introduction.

"It's hard to talk about food and not talk about family."
--Simon Thibault

The majority of the recipes in this book come from Simon's family notebooks, old, hand-written cookbooks. These cookbooks were written by the women in his family so Simon stated that the cookbook is "devoted to the collective and semi-collected works of women who cooked for and amidst generations of Acadians."

The cookbook is broken down into six sections, including:
--Preserves (from Pickled Beets to Mustard Pickles)
--Breads (from Johnny Cakes to Workhouse White Bread)
--Lard (info about lard and directions on rendering lard)
--Tête de Cochon (from Headcheese to Boudin)
--Soups, Sides & Staples (such as Fricot, Meat Pies; Rappie Pie/Rapure, Potato Pancakes, & Seafood Chowder a Mame)
--Desserts (such as Molasses Cake, Seaweed Pie, Baked Apple Pudding, Date Cake & Agnes Doughnuts)

The Desserts section is the largest of the six, followed by Soups, Sides & Staples. All of these sections include plenty of history, background and family information about the recipes, presenting a fascinating story about family, culture and food. The recipes range in complexity from simple to moderate, and nearly all of the ingredients are readily available. Throughout the book, you'll also find plenty of compelling photos, of food and more, by food photographer Noah Fecks. Some of the photos are even of the old notebooks that Simon used as a resource for the recipes.

"The foods brought out during celebrations are often the foods that tell us the most about ourselves, no matter our heritage."
--Simon Thibault

The Soups, Sides & Staples sections begins with an essay, Big Meals, Big Tables, discussing how Simon's family made Rappie Pie. Usually made and served in large pans, it was often for special occasions, especially considering the length of time it took to prepare and cook. It was a joint effort, with both the men and women taking on specific roles, the men engaged in the laborious task of removing the starch from the potatoes while the women were picking the chickens clean of meat. The men and women continued working together on the rest of the tasks, a true family project. And when the Rappie Pie is done, it was served with butter and molasses.

Later in this section, Simon provided some history about Rappie Pie, noting that there were many different ways to make it. In addition, due to the nature of the dish, recipes generally weren't written down, instead they were passed down from person to person, generation to generation. Simon provides one recipe which can serve as a template for your own Rappie Pie creation.

Simon even provides some local spin on Rappie Pie, mentioning Bernadette Lyle, who is from an Acadian village in Nova Scotia and now lives in Wakefield. She started an annual Rappie Pie dinner in Wakefield, which became an extremely popular. Simon also mentions the Facebook group, Rappie Pie Rules!, which posts pictures from many people who make Rappie Pie at home.

It is all of this information on Rappie Pie which especially touched me. My wife and her family are from Nova Scotia and they introduced me to Rappie Pie. In my prior post, Food & Family: In Memory of Frenchie, I wrote about Rappie Pie and my family, and Simon's description of his family making Rappie Pie is similar to the stories I heard about the Babin family. The Babin's didn't write down their Rappie Pie recipe, but passed it down from generation to generation, although now the recipe has been finally written down, to ensure it endures for future generations.

We continue to make Rappie Pie for special occasions, for get-togethers with the extended family, so that the tradition does not end. And sometimes we just make Rappie Pie for dinner, which is much easier and quicker now with the frozen, pre-grated potato blocks. To us, Rappie Pie is more than just food, but it also has a strong connection to our family. And that is why this cookbook resonates so much to me, a shared connection to Simon's experiences.

I give a strong recommendation to Pantry to Palate: Remembering and Rediscovering Acadian Food by Simon Thibault, which tells a great story, relates some delicious recipes, and has great photography. And for my readers, I am also running a giveaway for a FREE copy of this cookbook. All you have to do to enter is to add a comment here on my blog, or comment on my Facebook post about this review. Then, on Wednesday, November 15, at 11pm EST, I will randomly select one of the commenters to win a copy of this book. Good luck!

Paella Showdown: Schlesinger vs Bissonnette

Kramer: Have you ever had really good paella?
Morty: Not really.
Kramer: Oh, it's an orgiastic feast for the senses."
--Seinfeld episode "The Raincoats"

Last night, famed local chefs Chris Schlesinger and Jamie Bissonnette faced off against each other in a pugilistic cook-off to see which chef could create the Best Paella. This culinary competition took place in front of a packed crowd at The Automatic, and I attended as a media guest. All of the attendees were able to vote for their favorite Paella and the winner was.....

Well, I'll hold off on that announcement until later in this post.

Chris Schlesinger is a James Beard award-winning chef, the founder of East Coast Grill and the author of several books. Most recently, he opened The Automatic with his friend, legendary bartender Dave Cagle. Chris's Paella recipe has become famous, even featured in The New York Times. Jamie Bissonnette, of Little Donkey, Toro, and Coppa, is also a James Beard award-winning chef and can brag about his Paella too. He headlined this year’s Food &Wine Classic in Aspen, showcasing his Paella to the massive crowds. Two culinary powerhouses, creating their own spin on a classic Spanish dish.

Paella is a Spanish rice dish that likely originated in the region of Valencia, on the eastern coast of Spain, during the 19th century but its roots extend back over 1000 years. Over 1200 years ago, the Moors introduced rice to Valencia, which would subsequently become one of the most important rice-producing areas in all of Spain. The exact origins of paella are a bit murky and there are numerous origin stories, some which appear to have been created mainly to make a fascinating story.

For example, one story suggests that Moorish servants created paella-like rice dishes for their families using leftovers from royal banquets. Thus, it has been claimed that "paella" derives from the Arabic word "baqiyah," which means "leftovers." Another more fanciful tale states paella was created by a man for his lover, and that "paella" is a corruption of the phrase "para ella," meaning "for her." It seems more likely that the word "paella" derives from the Latin word "patella," which means "pan."

The term "paella," which is commonly used to refer to the food, actually refers to the "cooking pan" and not the rice dish itself, making the Latin origin apt. The dish is more properly referred to as "arroz a la paella" though most everyone nowadays just refers to the dish as paella. Interestingly, the term "arroz," which means "rice," is derived from Arabic, which makes sense as the Moors introduced rice to the region.

"Valencians have the confident belief, to me it seems well-founded, that nobody knows how to cook rice better than them."
---Francisco de Paula Martí (1818)

We know that during the 19th century, field and farm workers commonly prepared paella, using rice and whatever else was readily available, and cooking it over a wood fire. The first known written recipe for paella appeared in 1840. The first paellas, even in Valencia, didn't contain seafood, and might have instead snails, chicken, rabbit or duck, plus vegetables like green beans, tomatoes and onions. Over time, as seafood was common in the region, it began to be added to some paella dishes.    Today, there are many, many different varieties of paella.

The traditional paella pan is large, round and flat, with a relatively short height, allowing the rice to have maximum contact with the bottom of the pan. The expensive spice saffron has also become an important ingredient for paella. A number of different rice types may be used, including Bahía, Senia, Leda, Balilla, and Bomba, with the common element being that these rice types can absorb plenty of liquid and flavor. Bomba seems to be the top choice of many Spanish chefs. And please note that March 27 is considered National Paella Day.

Which wine should you pair with Paella? It will depend in part on what type of paella you are enjoying, whether it has more seafood or other types of meat. I would begin by suggesting you drink Spanish wine, though obviously plenty of wines from other regions would work well too. Sticking with Spanish wine, my top choice would be Sherry, especially a Fino or Manzanilla if the paella has seafood. If the paella is more meat heavy, then I'd suggest an Amontillado or Oloroso Sherry. A dry Spanish Rosé would also work well with most Paella. I'd even recommend Cava, a Spanish sparkling wine. With seafood-heavy paella, white wines, like Albarino and Godello, would be nice choices, and for meat-heavy paella, red wines like Mencia, Rioja, and Garnacha would work nicely.

About ninety people attended the Paella Showdown, with some people, including myself, sitting outside and the weather cooperated, a fine evening for sitting on the patio. As we enjoyed some wine, servers came by with appetizers, including Patatas Bravas, Datiles con Jamon, Tortilla Espanola, and Pintxo de Gambas. All of them were tasty, especially the Datiles con Jamon, dates with blue cheese, wrapped in Serrano ham. I was drinking an excellent Sherry, the Alexander Jules Fino 22/85, which was a superb pairing with the appetizers as well as later with the paella.

This is Chris' paella pan and it's obviously well-used.

On the other hand, Jamie's paella pan seems much newer. Will this affect the competition?

Jamie began cooking his paella first and the following are a number of pictures showing his progress.

While the paella cooked, incredibly alluring aromas wafted through the air, making us eager to taste the paella.

As you aren't supposed to stir the rice in the paella, Jamie is turning the large pan about a quarter turn, which will help mix everything.

Jamie added mussels to his paella.

And this is the finished paella, which looks beautiful!

Chris started his paella after Jamie was about half done with his paella.

Adding rice to the paella.

Chris dug these local clams himself.

The final product, which looks somewhat different from Jaime's paella, is also beautiful and enticing. Both paellas looked like what I've previously enjoyed in Spain.

We all got a plate of each paella and this is from Jaime's pan. It possessed a great depth of flavor, a nice balance of tastes and textures. Great paella possesses socarrat, which is the caramelized and crusty rice at the bottom of the pan. Some of that crunch existed in Jaime's paella and I was sure to empty my plate. Absolutely delicious.

The paella from Chris had larger pieces of pork and shrimp, and a greater amount of socarrat. It too presented with an excellent depth of flavor and a nice balance. Again, this paella was absolutely delicious, and it certainly was near impossible to decide which paella was better. Though they shared some common characteristics, each also had their own unique taste. Both dishes would please any paella lover.

The vote was taken and it was extremely close, with about 15 people abstaining from voting. In the end, with a 39-37 victory, the winner was Chef Jamie Bissonnette! With such close results, I think it is fair to say both chefs made stellar paella and well deserve kudos for their culinary skills. Paella is such a great dish and both chefs should be very proud of their efforts. This was an absolutely fun event and they may repeat it in the future. If so, I highly recommend you attend.

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) I'm excited about the opening this week of Gre.Co (meaning Greece & Company), the latest venture from Demetri Tsolakis, who is also a Partner at both Committee and Cafeteria. Gre.Co, located at 225 Newbury Street, is an everyday eatery that honors the flavors and traditions of Greek street food.

“I am so proud to introduce a truly Greek concept that is truly fresh and can satisfy life on the go,” says Owner Demetri Tsolakis. “The ancient Greeks knew that great memories were made and lively conversations were sparked when people gathered around delicious food and drink. Fast forward to 2017, where people are starved for time, but still have a craving for the rich, flavorful recipes of Greece. With Gre.Co there is now a place that unites the old world with the new and allows today’s fast-moving generation to enjoy the authentic food they love—minus the wait.”

Gre.Co offers the best of both worlds – the convenience of street food made with the high standards of a gourmet Greek chef. Executive Chef Alkis Sheri is at the helm of the Gre.Co kitchen bringing inspiration from his hometown in Greece. The team at Gre.Co works with local farms and purveyors such as Savenor’s Market for organic and locally sourced meat that is marinated and slow roasted in house, as well as locally sourced produce from Eva’s Garden and other nearby farms.

The menu showcases Gre.Co Classics that are authentic gyros the way that Greek locals enjoy them – with marinated and roasted meat served in a pita with tomato, onion and hand-cut potatoes. There are six Gre.Co Classics ($8-$9): Classic Pork (with tzatziki), Classic Lamb (with tomato jam), Classic Chicken (with honey mustard), Classic Loukaniko (pork and leek sausage with mustard sauce), Classic Bifteki (ground beef with spicy whipped feta) and Classic Veggie (seasonal squash fritter with yogurt sauce). Guests can also customize their meal by selecting their preferred protein (pork, lamb, chicken, bifteki or veggie) and accompanying house made dips and sauces (tzatziki, spicy whipped feta, charred eggplant, florina pepper paprika, and yogurt sauce) with the Gre.Co Pita ($8.50), Gre.Co Salad ($9.50) and Gre.Co Plate ($10.50) menu options.

Another focal point of the Gre.Co menu are Loukoumades, the legendary Greek street food doughnuts. Gre.Co’s loukoumades are made with an imported custom machine from Greece and the loukoumades station is a visual show stopper where guests can catch the sweet confections being fried and dipped in honey. Gre.Co’s loukoumades are served in five preparations ($5 - $6.50): Classic (Greek honey, walnuts and cinnamon), Yaya’s (hazelnut praline, oreo cookies, powdered sugar), Papou’s (mastiha crème, pistachios), Tasos (dark chocolate, coconut flakes) and Golpho (caramel, almonds, sea salt). Guests can also make their own creations and select their own toppings for loukoumades.

Gre.Co offers a variety of traditional Greek beverages, such as their Frappe (traditional Greek iced coffee), Epsa (available in lime, lemonade of sour cherry), Mastiqua (Mastiha flavored sparkling water that aids in digestion), Ouzon Soda (ouzo flavored soda) and Home-Brew Iced Tea (sideritis mountain iced tea and olive leaf iced tea).

Gre.Co is open daily from 11a.m. to 10p.m.

2) On Wednesday, February 22,starting at 6pm, Executive Chef Farouk Bazoune of STRIP by Strega will join forces with legendary Scotch whiskey maker Johnnie Walker™ for a culinary and imbibing experience that pairs four decadent courses boasting luxurious ingredients, with the brand’s blended, iconic Scotch whiskies.

Presented in conjunction with Johnnie Walker™ brand representative Victoria Bizzozero, who will be on hand to discuss the complexities of each pour, the brand’s unique heritage, and the history of Scotch whiskey, each plate from Chef Bazoune’s four-course tasting menu will serve as a complement to the naturally occurring flavor profiles found in each of the iconic blends.

Chef Bazoune will welcome guests with a refreshing East Coast Oyster Amuse Bouche featuring housemade cucumber sorbetto and a refreshing rhubarb mignonette; the perfect match for STRIP’s signature Blood & Sand cocktail laced with Johnnie Walker™ Black Label™.

Chef Bazoune’s four-course chef’s tasting menu will be served as follows:
First Course
Seared Foie Gras (poppy seed financier, raspberry gastrique, micro arugula)
paired with Johnnie Walker™ Black Label™
Second Course
Faroe Island Salmon (cider glaze, duet of parsnip and beer purée, baby carrots, baby parsnips, fried parsley)
paired with Johnnie Walker™ Double Black™ Label
Third Course
Filet Au Poivre (green potato mousseline, jumbo asparagus, maitake mushrooms, peppercorn sauce, bone marrow hollandaise)
paired with Johnnie Walker™ Green Label™
Fourth Course
Tart Chocolate Soufflé (Guanaja chocolate, caramel gelato)
paired with Johnnie Walker™ Blue Label™

COST: $95 per person (additional beverages, tax and gratuity not included)
To make a reservation, please call 617-456-5300

3) Executive Chef Josue Louis of Bistro du Midi is giving a whole new reason to head to the Back Bay for weekend brunch. Chef Josue Louis’ Provencal cuisine celebrates seasonal ingredients and bold flavors, and now guests can enjoy an elevated brunch experience showcasing new menu items with Provencal twists on the classics.

New dishes that showcase seasonal ingredients and the bold flavors of Provence include: Kale and Quinoa Salad with golden beets, grapefruit, sunflower seeds and buttermilk vinaigrette, Lemon Ricotta Pancakes with lavender crème anglaise and macerated Ward’s Farm blackberries, Lamb Belly & New Potato Hash with poached eggs, Brussels sprouts, romesco and saffron hollandaise, and Rolled Oats with kumquat, coconut flake, almond syrup.

Additionally, Chef Josue Louis and the team are offering a Work Hard, Brunch Harder Winter Brunch Special which includes two courses and a mimosa for $29/person. The full menu is:

First
Fresh melon & berries (caramelized banana, vanilla yogurt, honeyed granola)
or
Kale and quinoa salad (golden beets, grapefruit, sunflower seed, buttermilk vinaigrette)
or
House-made viennoiserie (choice of chocolate babka or cherry danish)
Main
Lamb belly confit & new potato hash (poached eggs, brussels, romesco, saffron hollandaise)
or
Rolled oats (kumquat, coconut flake, almond extract syrup)
or
Omelette (chorizo, zucchini, herbed goat cheese, tomato compote)
or
Lemon ricotta pancakes (lavender crème anglaise, macerated ‘Ward’s Farm’ blackberries)

The new brunch menu is available every Saturday and Sunday from 11:00AM – 3:00PM.

4) Chef Tony Maws of Craigie on Main and Kirkland Tap & Trotter; Chef Steve "Nookie" Postal of Commonwealth; Chef Tiffani Faison of Sweet Cheeks Q and Tiger Mama; and Chef Will Gilson of Puritan & Company invite guests to cast their vote for best French fry in the city as they face-off at upcoming Share Our Strength Food Fight.

On Sunday, February 26, from 2pm-2pm, to Chefs Tony Maws, Steve "Nookie" Postal, Tiffani Faison and Will Gilson will compete for bragging rights in the ultimate French fry battle. All proceeds from the "French fry-off" will directly benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.

Tickets cost $20 and include all food created by the talented chefs, bites from Kirkland Tap & Trotter, and two sponsored cocktails. Tickets can be purchased at: https://www.universe.com/events/boston-food-fights-fry-off-tickets-FXNSRT

5) Doretta Taverna & Raw Bar Chef de Cuisine Brendan Pelley invites guests to learn how to make Greek food with a hands-on demo class. Join Chef Pelley on Thursday, February 23, from 6pm-9pm, for a hands-on cooking demo.

Menu items that guests will learn how to make include:
Greek Village Salad
Tzatziki
Farro Spanakorizo
Greek Desserts

Schedule:
6pm- Meet and Greet with Chef Brendan Pelley paired with bubbles and oysters
6:30pm- Cooking Demo
8:00pm- Enjoy the dishes created and end on a sweet note with dessert

Tickets are $75 and include the cooking class, a meet and greet featuring Greek bubbles and oysters, dinner paired with wine after the class and recipe cards to take home with you. Tickets can be purchased by calling the restaurant at (617) 422-0008

Battle Of The Burger 2016: The Winners

Twenty-five Burgers fought each other in a battle royale, seeking to become the Champion, the people's Favorite Burger. Amidst all the carnivore carnage, who reigned supreme? Who created the Best Burger?

This past Wednesday, Boston Magazine hosted the 5th Annual Battle of the Burger, a grand competition and homage to the ever-popular burger. Twenty-five restaurants and chefs competed, each offering their own unique take on the burger. You can check out the list of competitors and see which burgers sounded appealing to you. I attended this event, as a media guest, sampling the many burgers, enjoying the beverage options, and selecting my own list of the Best Burgers.

Once again, the event was held at the Cruiseport Boston and as the weather cooperated, with the rain having stopped, it was pleasant to be able to stand outside by the water, sipping some wine or a cocktail. With all of the grills operating in the main dining area, it did get a little smoky and warm in there so it was great to have an area where you could get some fresh, cool air.

This year, after being the Battle of the Burger Champion for three years in a row, Chef Matt O’Neil of The Blue Ox in Lynn was retired as a competitor. This opened up the competition to a new Champion, making it even more competitive than usual. Who would prevail?

Inside the building, there were a number of booths offering beer, wine cocktails, pickles, ice cream, and more. Grillo's Pickles offered samples of their Italian Dill, Hot Italian Dill and Bread & Butter pickles. Rancatore's Ice Cream presented several different ice creams and sorbet, with a table of toppings, from nuts to chocolate sprinkles, you could pit atop your cup of ice cream. I enjoyed their creamy Coconut Sorbet. Georgetown Cupcakes offered numerous mini-cupcakes as a sweet treat after all the burgers.

In the burger section, there were a couple non-burger options too, from a pizza truck to fresh baguettes. I was impressed with the Late July Snacks Sweet Potato Multigrain Tortilla Chips. They were thick, crunchy and flavorful, with a nice spice to the taste. I'll have to seek these chips out at the local supermarket.

Barton & Gustier presented a few different wines, including a delicious Provence Rosé. Mount Gay Rum was one of the sponsors and you could sample their tasty Blended Rum Punch, which was made with Mount Gay Eclipse, Mount Gay Black Barrel, Pineapple Juice, Orange Juice,  Grenadine and Angostura Bitters.

A Chef Ming Tsai Bobblehead? Chef Tsai is on the National Advisory Board of Family Reach, a charity whose mission is "to provide financial relief and heartfelt support to families fighting cancer. The majority of funds are dedicated to families with a child or young adult who is being treated for a pediatric or other type of cancer." Chef Tsai was present at the Burger Battle, helping to raise money for this worthy charity and a donation could get you one of those bobbleheads.

In the VIP area, the Chef Tsai and Family Reach booth also offered tastes of a Dark & Stormy Granita, made with Mount Gay Rum. This was a refreshing and delicious "slushy" and I wish I could have savored a large glass instead of these tiny paper cups. I'd already been contemplating making some frozen Dark & Stormy cocktails at home, and this solidified my decision.

Back to the Burgers....

This year, there weren't any Veggie Burgers, which might mean that maybe the chefs believe they can't compete on the same field as burgers made from meat. They might taste good but it seems that in a Burger Battle, with a diverse selection of attendees, meat is most likely to reign supreme. Nearly all of the entries were also made with beef patties with two primary exceptions, a ground Andouille Sausage & Beef patty from Burton's Grill/Red Heat Tavern and a Lamb burger from ArtBar. Most of the chefs provided sliders, though a few offered full-size burgers, like Tasty Burger, and others provided you a sliced section of a full-sized burger, like City Streets Restaurant. Some of the chefs also provided small sides with their burgers, such as popcorn, chips and mac n' cheese.

Attendees got to vote for their favorite burger. placing their voting token in their chosen Budweiser box. What makes a burger the Best? There is really no objective standard as it is very much a personal decision, based in part on your own definition of what constitutes a great burger, as well as your own personal preferences. For example, maybe you dislike brioche buns, onions, or mustard, and if a burger possesses any of those elements, it won't rank as your Best.

For myself, I feel that a Champion burger should be something you would savor and want to order on a regular basis. A one-trick pony burger might be exciting for the moment but it won't satisfy in the long run. It wouldn't be something you would order more than once. A champion needs to be able to stand the test of time, to continually deliver a delicious burger each and every time.

To illustrate this point, consider Chef Paul Malvone's, of the Boston Burger Company, Whiskey Tango Foxtrot burger. It is made with 80/20 certified Angus beef with homemade mac n' cheese, pulled pork, onion ring, homemade BBQ sauce, and Grillo's pickles. This is an over-the-top burger, and actually tasted very good, but it's not the type of burger I'd order on a regular basis. It is definitely worthy of a splurge when you are feeling especially decadent. The burger itself gains kudos for being thick, juicy and flavorful.

For myself, I also feel that a Champion burger needs balance! It is a delicate balancing act, to ensure all the different ingredients of the burger, from the bun to the condiments, contribute to the whole rather than become too dominant on their own. The burger itself needs to be the star, and everything else should play a supporting role, with none upstaging the others. My favorite burgers at this event all possessed a nice balance of ingredients.

This year, the attendees voted for Joe's American Bar & Grill to be the Battle of the Burger Champion. The winning entry, from Chef David Forbes, was their Smoking' Granny Burger, a beef burger topped with Nueske’s thick-cut maple-Cajun bacon, aged cheddar, smoked blue cheese, and Granny Smith apple relish, on a brioche bun. I enjoyed this burger, though felt that the tart apple pieces were a little overpowering to the whole. I should also note that they were offering attendees a free bag of swag for anyone who voted for their burger.

My choice for the Battle of the Burger Champion was A&B Burgers, where Chef Kwasi Kwaa offered the Sweet & Salty Cow, a beef burger with fig spread, Leidy's bacon, Burrata cheese, and arugula on a brioche bun. The burger was thick and juicy, and was definitely the star of the sandwich, enhanced by the balance of sweet, salty and creamy elements. At last year's Burger Battle, first tasted their burgers and felt that they would be a strong competitor this year too. During the past year, I've savored a number of burgers at their Beverly restaurant, and their Sweet & Salty is my favorite. If you haven't dined here yet, you need to make the trip to Beverly.

For Second Place, I have to give kudos to Chef Brian Dandro of ArtBar for his Lamb Burger, topped with whipped feta and chimichurri. I love lamb but know it is also a divisive meat, one that people usually either love or hate. There often seems to be little middle ground. Thus, in a competition like this, it is unlikely a lamb burger, no matter how well made, is going to win the popular vote cause of the number of people who dislike lamb. For a lamb lover though, this burger would impress. The burger itself was juicy and flavorful, with that distinctive lamb taste, a pleasing gamey/earthiness, enhanced by the feta and chimichurri which didn't overpower the sandwich. If anything, maybe there could have been a little more whipped feta atop the burger.

For Third Place, kudos go to Chef Shayne Nunes of Saloon with his Saloon Rodeo Burger, made with a USDA prime burger blend, maple smoked cheddar, whiskey BBQ, and crispy shallots on a brioche bun. The whiskey BBQ sauce was flavorful with a mild spicy kick and the crispy shallots added a nice crunchy texture to the burger. It would have been nice to have a couple fingers of whiskey, maybe a spicy Rye, with this burger.

What were your favorite burgers at the Battle?