Rant: Cupcakes, Merely a Frosting Vehicle?

What do you believe is more important, the cupcake or the frosting? Is a cupcake merely the vehicle to transport a mound of frosting? Or should they be a harmonious and well balanced combination, with neither dominating?

This issue has been on my mind lately and over the weekend, it became even more prominent to me. I tasted a number of cupcakes from Quigley's Cakes, a New York company that creates specialized cakes, cupcakes, and more. They were selling some of their cupcakes at a gaming convention, so the cupcakes all had a fantasy or science-fiction theme. The cupcakes were inventive and delicious, and I felt that they struck a fine balance between cupcake and frosting, just the way I prefer.

The origin of cupcakes seems to begin in the late 18th century though it wouldn't become common to frost them until the 1950s. Cakes had been covered with icing or frosting since the 16th century, but it too much longer for cupcakes to become commonly frosted, though there were likely exceptions. I also suspect that since the 1950s, and especially in recent years, the amount of frosting on cupcakes has grown and grown. Sometimes the height of the frosting is now the same height, if not even higher, than the cupcake itself.

When the frosting is that high, it makes it extremely difficult to eat the cupcake, if you'd like a bite of both frosting and cupcake at the same time. Instead, you have to eat a few mouthfuls of just frosting before you can enjoy the cupcake too. It is as if you are giving the starring role to the sweet frosting, when it is the cupcake which should be the star. Frosting should have a supporting role, almost like clothing for the cupcake, but the clothing shouldn't be so bulky as to hide the body of the cupcake. If the frosting is so important to you, why even have a cupcake too? Just have a bowl of frosting instead.

Many chefs will tell you that food dishes should be balanced, that you want to create a harmony with all of the ingredients. Why shouldn't cupcakes also be better if balanced? Stop making towers of frosting upon small cupcakes and return to when the frosting playing more of a supporting role. Think of balance! The cupcakes from Quigley's Cakes met that balance, and they were a joy to eat. Besides that balance, the cupcakes were moist and flavorful, the frosting creamy and tasty.

Though Quigley's is located in New York, they will deliver to Massachusetts, so if you'd like to order some unique and delicious creations, check out their website.

2018: Favorite Restaurants & Food-Related Items

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

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

This is certainly not a complete list but it is more a sampling of memorable restaurants and food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more Restaurant reviews, you can just search my blog posts for the past year.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What were some of your favorite restaurants this year?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) Abe & Louie’s celebrates its twenty year anniversary with a sweet gesture for some of the area’s charitable organizations. Starting October 1st, the restaurant will feature a deliciously designed signature dessert that gives back to a different non-profit each month as part of their "20th Anniversary Community Give Back” program.

The specialty desserts are $12 each, with 20% of the proceeds being donated to the corresponding charity and matched by Tavistock Restaurant Collection– the parent company that owns Abe & Louie’s, as well as other restaurants in Massachusetts and throughout the country.

The campaign kicks off October 1st with a special red velvet cake topped with cream cheese icing and pumpkin Oreo ice cream to benefit the Leukemia & Lymphoma Society®(LLS) a dessert inspired by Acute Myeloid Leukemia (AML) survivor Mary Shertenlieb, whose inspiring story and efforts in the fight against cancer have touched hearts of the Boston community and beyond. Funds raised throughout October from the sale of the red velvet cake will support Light The Night®. Mary’s team of family & friends, ‘March with Mary’, have participated in the walk since 2013, raising more than $130,000. This October 17th, they will once again gather on the Boston Common with more than 5,000 participants to lift their lanterns and raise funds for research and support for patients and families. To find a walk in your area or support their efforts, visit LightTheNight.org.

In the three months following October, specialty desserts will be designed for the Ellie Fund in November, the Last Call Foundation in December, and the Pedro Martinez Foundation in January.

Guests can order the specialty desserts at any time during the operating hours.

2) Puritan & Company of Inman Square announces a very special upcoming winemaker dinner with Schramsberg Vineyards of Napa Valley. Join winemaker Hugh Davies on Tuesday, October 16th, from 6:30pm-9:30pm, for the opportunity of tasting exquisite sparkling wines followed by a four course lamb dinner prepared by chef/owner Will Gilson.

In 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode traditionelle style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. This is an extraordinary opportunity to taste what are arguably the best sparkling wines made in America

The Menu includes:
Arrival
2014 Blanc de Blancs North Coast, California
sourdough waffle (caviar and crème fraîche)
First Course
2014 Blanc de Noirs North Coast, California
2015 Brut Rosé North Coast, California
seared and chilled scallop salad (pear purée, sea beans, brown butter bread crumbs)
Second Course
2016 Davies Vineyards Pinot Noir “Nobles Vineyard” Fort Ross-Seaview, Sonoma County
charcoal-grilled duck (lentils, potato purée, onions, cranberry jus)
Main Course
2015 J. Davies Cabernet Sauvignon Diamond Mountain, Napa Valley
smoked rack of lamb (mint salsa verde, heirloom carrots, roasted parsnip)
Dessert
2009 J. Schram Brut North Coast
aged goat cheese (figs, pistachios, toasted brioche)

The $145 tickets are inclusive of dinner, wine, and gratuity and are available at EventBrite. Please email rebecca@puritancambridge.com if you have any allergy or dietary restrictions that chef should be aware of.

3) If you love spicy cocktails and tequila is your poison, meet Sumiao Hunan Kitchen’s The Devil’s Nest, an October cocktail special created by the Kendall Square restaurant’s bar team just in time for Halloween. "The Devil’s Nest might sound evil but the flavors are angelic, featuring sweet ingredients like passion fruit puree, lime juice and a dash of grenadine. Staying true to its name, it also packs some fiery flavors with muddled jalapenos that are shaken with tequila. Chile “horns” as a garnish brings it to life."

WHEN: Available during normal operating hours throughout the month of October.
COST: $10 per cocktail

Rant: We Need More Love For Bread Pudding

Last Tuesday evening, I enjoyed one of my favorite desserts, Bread Pudding with a salty caramel sauce, created by Chef Marisa Iocco at Spiga in Needham. The first spoonful was pure bliss and I have to admit that I might have let out a soft moan of pleasure. Every subsequent spoonful was absolutely delicious, a hedonistic treat which I cannot recommend enough.

I first tasted Chef Iocco's bread pudding back in 2009, and it captivated me then, being just as delicious now as it was all those years ago. I've joked before, recommending you start your meal with the bread pudding, just in case you are otherwise too full to eat it after your dinner. I certainly wouldn't hold it against you though if you actually did order the bread pudding first.

The origin of bread pudding extends back to the 11th century, as people tried to find ways to use their stale bread. A couple hundred years later, in England, it was known as "poor man's pudding" because it was popular with the lower classes. Essentially, bread pudding is made with some type of bread over which a custard-like sauce is poured before it is cooked. Numerous other ingredients can be added, from nuts to fruits, and you can use any type of bread, or bread-like food, such as muffins or donuts. It is relatively easy to make and can be absolutely delicious.

So why don't we have a local bakery that specializes in bread pudding?

Cupcakes have already had their time in the spotlight. It's time for something else, another dessert to take the world by storm. My vote for a replacement goes to Bread Pudding. It is a perfect comfort food, and is versatile so that you can create many different flavored bread puddings. I've been asking for this for the last five years, hoping some adventurous entrepreneur would go forward with this idea.

There is a bread pudding bakery in California, Schulzie's Bread Pudding, and they advertise 108 flavors, broken down into Classics, Chocolates, Fruits and Seasonal. 108 flavors! Why can't such a bakery start up in the Boston area? They don't even have to half the number of flavors as Schulzie's. If the quality of the bread pudding is good enough, I'm sure you'll get enough customers. Chef's Iocco's bread pudding has been famous for many years.

So, let's have someone step up and start a bread pudding bakery!

Readers, would you support a local bakery specializing in bread pudding? What local restaurants have you enjoyed bread pudding? Do you make bread pudding at home?

Sips & Nibbles: Thanksgiving Edition

I am offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
**********************************************************
1) Capo’s talented culinary team is offering a variety of options to help make this Thanksgiving the best one yet. Leave the baking to the experts and order a special Thanksgiving Pie to Go or join Capo for prix fixe and a la carte Thanksgiving Day dining options.

PIES TO GO
This Thanksgiving Capo is offering made-to-order Specialty Pies by renowned Boston pastry chef Kate Holowchik, the newest addition to the Capo culinary team. Available for pre-order now through Monday, November 20, the beautiful pies are sure to turn heads at the dinner table. Chef Kate’s baking up Thanksgiving favorites including Pumpkin Pie and Apple Pie, and decadent French Silk for just $25 each. All three flavors are also available gluten-free, upon request, for $30 each. Visit https://www.caposouthboston.com/store/ to order a pie.
When: Last Day to Order: Monday, November 20; Pick Up: Tuesday, November 21 – Thursday, November 23
Cost: Holiday pies are $25 each (gluten-free also available for $30)

TURKEY GOBBLER TO GO
Enjoy Thanksgiving on the go with a special Turkey Gobbler Sandwich packed with Roasted Turkey, chestnut sausage stuffing, orange cranberry sauce, caramelized onion focaccia, roasted turkey gravy. The Turkey Gobbler Sandwich is the perfect option for Bostonians stuck working on the holiday that are still looking for their Thanksgiving fix, or the unlucky hosts who were left with no leftovers for next-day sandwiches. Swing by Capo on Thanksgiving between 2pm and 10pm to pick up Chef Nick Dixon’s ultimate turkey sandwich for just $12.

THANKSGIVING DINING
The team at Capo welcomes guests to enjoy a hearty Turkey Day meal at Capo, with a variety of options to accommodate families of all sizes. Dishes by Chef Nick Dixon and desserts from pastry chef Kate Holowchik can be enjoyed as a three-course prix fixe menu ($45/adult, $20/children, free for children under 4) or a la carte.

First Course (for prix fixe, choice of)
Lobster Bisque, Cream lobster bisque, crème fraiche, $15
Gnocchi Alforno, Hand-rolled gnocchi, English peas, shaved truffle, $16
Cacio de Pepe, House-made spaghetti, guanciale, black pepper, pecorino Romano, $15
Second Course (for prix fixe, choice of)
Roast Turkey, Chestnut and sausage stuffing, Yukon mashed potatoes, winter vegetables, cornbread soufflé, gravy, cranberry bourbon sauce, $25
Roast Prime Rib, Yukon mashed potatoes, bone marrow popover, au jus, $32
Eggplant Involtini, fresh mozzarella, smoked tomato sauce, torn basil, $18
Third Course (for prix fixe, choice of)
Pumpkin Crostada, $10
Apple Pie Tiramisu, $10
Chocolate Hazelnut Tart, $10
A La Carte Side Dishes
Roasted Winter Squash, delicata squash, Brussels sprouts, baby carrots, rosemary, $10
Cornbread Soufflé, $10
Slow Roasted Sweet Potato Casserole, $12

Capo will be open on Thanksgiving for dinner from 2pm – 10pm, with last call at 11:30pm. For Reservations, please call 617-993-8080.

2) The newly opened Sumiao Hunan Kitchen is celebrating their first Thanksgiving in Kendall Square by dishing out Hunanese twists on traditional “Turkey Day” staples and family-style prix fixe menus for four-to-eight guests for two straight days, November 23 & November 24 from 11am-close.

Sumiao’s a la carte specialties include the four-piece Pan-Seared Pumpkin Cake with sweet pumpkin, sticky rice powder, condensed milk and sesame ($12); Mala Turkey with house chili soy sauce, Szechuan peppercorn oil, cilantro and sesame ($14); Crispy Turkey with hoisin-BBQ sauce ($28); and, tempura-style Yolk Breaded Pumpkin with preserved duck yolk and sweet pumpkin ($18).

Whether feasting for Thanksgiving or Friendsgiving, group dining is made simple with Sumiao’s trio of prix fixe-style menus ($125-$250 per group). Each menu starts with Melted Gold Soup with pumpkin and millet. Moving onto the appetizer course (Sumiao Shang Gan, Scallion Pancake or Spicy Dried Baby Fish), groups of four pick one while groups of six choose two, and eight select three. Each guest then can choose one sharable entrée from a selection of 12 signature vegetable, seafood and meat dishes like the Spicy Cauliflower, Red-Braised Pork Belly or Steamed Duijiao Tilapia. Each group also gets a complimentary order of one of the a la carte specials featured on these two days.

To make Reservations, please call 617-945-0907

Boulder Canyon: Thanksgiving Kettle Chips

I have to say that I dislike most flavored potato chips. I certainly am intrigued by the potential, like Chicken & Waffles or Cheddar Bacon Mac & Cheese, but they are usually a major disappointment. Not only do they not taste like the stated flavor, but they don't even taste good. So, when I heard about kettle chips with the flavors of Turkey & Gravy and Pumpkin Pie, I was justifiably wary but also curious. I received media samples of these chips and was pleasantly surprised by what I tasted.

Back in 1994, brothers Don and Jay Poole started Boulder Canyon, with the objective of creating the best potato chip. They had previously been involved in engineering and serving manufacturing equipment for the food industry and one of their clients was a potato chip company. The Poole brothers were intrigued and created a better way of making potato chips. Don and Jay started producing kettle chips, using their new small-batch cooking methods, as well as America-grown potatoes and natural ingredients.

Kettle cooked potato chips use thickly sliced premium potatoes that are slow cooked in small kettles using sunflower and/or safflower oil. They have a crunchy texture and locally, you probably have enjoyed Cape Cod Kettle Chips. Boulder Canyon also now produces Frozen Riced Vegetables, Popcorn, and Speciality Chips made from other ingredients besides potatoes. They also make a series of Seasonal items, such as the summer Sweet Corn Chips and Peach Cobbler Chips. And for Thanksgiving, they offer Turkey & Gravy and Pumpkin Pie.

I hadn't previously tasted any of the Boulder Canyon kettle chips so these Thanksgiving flavored chips were my first experience. It won't be my last.

The Turkey & Gravy kettle chips are crunchy, with a slightly thicker chip than you get with the average potato chip. It is a well-made kettle chip and I can easily see how their basic kettle chip would be appealing all on its own. The ingredient label notes the chips contain sea salt, onion powder, molasses and spices and other information seems to indicate those spices might include sage, thyme and rosemary. Frankly, the chips don't taste like turkey or gravy, but they do bring to mind the typical spices found in Thanksgiving dinner, especially those in stuffing. The savory notes are tasty and may not taste like poultry, but the spice combination works well. They certainly would be an excellent addition to your Thanksgiving feast. They are also one of the best flavored chips I've enjoyed in a long time.

The Pumpkin Pie kettle chips are just as crunchy as the Turkey & Gravy ones, solidifying my thought that the basic kettle chips would be thoroughly appealing. The ingredient label for these chips lists pumpkin, molasses, cinnamon, paprika, and spice. And when you open the bag, a prominent aroma of cinnamon with hints of pumpkin wafts through the air. These chips actually resemble the flavor of pumpkin pie, though the pumpkin flavor is more subdued in these chips with the cinnamon being much more dominant. And the flavors once again work well, a pleasing combination of sweet and salty, which are also addictive. I enjoyed these chips far more than I expected.

Boulder Canyon impressed me with these two flavored kettle chips and now I'll be seeking out more of their products. If you want to bring something different to your Thanksgiving feast, why not bring one or both of these flavored chips. It certainly would also make for one of the easiest Thanksgiving dinners, just open a couple bags of the kettle chips.

Eating & Drinking In Chicago: Soup Dumplings to Pork Belly Cookies

A whirlwind two-day journey to Chicago provided me with plenty of evidence that the city is an excellent place for food & drink. I'm also sure that I only scratched the surface and should return soon to explore further, to seek out more culinary depths in Chicago. Adam Japko and I were in the city to conduct a presentation on Design & Georgian Wine and took advantage of our down time to eat and drink our way across the city.

Our first stop, for lunch, was at QXY Dumplings, located in Chinatown. It's official name is Qing Xiang Yuan, which roughly translates as "far fragrance," and it is well known for its multitude of dumplings, roughly 40 varieties. It is a medium-sized spot, very clean and comfortable, with two large screens showing how the dumplings are created. On a Tuesday afternoon it was relatively quiet though I've heard that weekends are packed, with a line extending out the door.

At the rear of the restaurant, you can watch skilled women hand-crafting the various dumplings. On the menu, there are plenty of dumplings choices for nearly any preference, including fillings such as beef, pork, chicken, seafood, and vegetable, each priced at $9-$14 for a dozen. Unfortunately, you can only order the dumplings by the dozen. I would prefer if they offered smaller sizes, such as a half-dozen, so I could experience more of the different fillings. So, it can be beneficial to go with a large group, which gives you a better opportunity to taste more dumplings.

What also elevates these dumplings is that each one contains a bit of "soup," a juicy burst which might catch you unawares if you don't realize it is inside the dumpling. The menu doesn't mention this juicy burst so I'm sure plenty of first timers didn't know of this fact until biting into one of the dumplings. They don't resemble traditional soup dumplings so you likely wouldn't expect the juicy burst, but once you know, you'll love it! Just be more careful on your initial bite into the dumpling.

Their menu also offers a small amount of Barbecue Skewers and Appetizers, from Lamb Kebab to Chicken Hearts, from Spicy Kimchi to Red Oil Pig Ears. We ordered a plate of Shredded Kelp in Sauce ($5.00), which is a little like a very al dente pasta, with a taste of the sea.

The Lamb & Coriander Dumplings ($9.99) were excellent, with a thin dumpling skin, plenty of savory lamb and a burst of liquid umami. You can see how plump they were, and each was spiced well, making it easy to finish off the dozen.

The Pork & Mushroom Dumplings ($8.99) weren't as aesthetically pleasing as the lamb ones but they were equally as tasty, with the liquid umami enhanced by the natural umami of the mushrooms. It would have been easy to keep ordering more dumplings until we were ready to burst but we wanted to leave some room for eating at other spots.

If you are in Chicago, I highly recommend you check out QXY Dumplings. 

After lunch, we wandered around Chinatown, just checking out the various other restaurants, bakeries and shops. At one point, we stopped at the Saint Anna Bakery & Cafe and decided to get a couple of pork buns. However, we spied the above sign. Pork Belly Cookies??!! How could we resist, especially when one of the bakery staff raved about them. We bought one of the plastic containers of cookies and weren't disappointed.

It isn't easy to describe these cookies. The cookie itself is a little flaky with a bit of a sweet glaze, and they definitely have pieces of crunchy pork belly and fat within them. And the rich taste of the pork belly is more than evident, an intriguing blend of sweet and salty, both savory and dessert. This shouldn't be that surprising of a dessert considering that there are numerous desserts that add bacon. Plus, the combination of sweet and salty is a killer mix. Why doesn't a bakery in Boston's Chinatown make this type of cookie?

Cinnamon Rolls & A Mother's Love

Do you have a favorite recipe that your mother makes, something you've enjoyed your entire life and which still brings a smile to your face and gives you a happy belly?

Yesterday, my Monday morning was brightened by my mother (pictured above) baking one of my favorite foods, Cinnamon Rolls. I went over to her house and watched her whip up a few batches of cinnamon rolls, and I was able to savor them still hot out of the oven. Sheer bliss!

When my mother was 14 years old, and in the Girl Scouts, she learned a recipe for cinnamon rolls and she has been making them throughout her life. The recipe hasn't changed except sometimes she also makes an icing for them. As a child, I loved these cinnamon rolls and my love for them hasn't diminished one iota. They still make me so very happy. Besides being delicious (who doesn't love cinnamon?), they also are a sign of my mother's love. Plus, there is a bit of nostalgia there, a hearkening back to my childhood. They are a perfect comfort food, which I would eat year round. A simple item but with so much complexity attached to them.

Do you have a similar food or dish in your life, something your mother created, and still does, something indicative of her love?

These are the cinnamon rolls, ready to be placed into the oven.

And these are the cinnamon rolls, ready to eat. It takes much discipline not to devour the entire plate.

Let me share my mother's recipe for Cinnamon Rolls, so you can feed your belly and heart.

Ingredients:
2 1/3 cup of Bisquick
2/3 cup of water
Stick of butter
Cinnamon
Sugar

Mix together the Bisquick and water with a fork until it forms a dough. Then spread a flat surface with some Bisquick as you might with flour. Roll out the dough into a large square.

Spread a thin coat of melted butter over the spread-out dough. Then mix cinnamon and sugar together and sprinkle it over the dough. Roll the dough like a jelly roll and then slice the roll into pieces about three to four inches wide.

Place the pieces on a cookie sheet and bake at 350 degrees for about 15 minuutes, until brown. Enjoy them while they are still hot.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************

1) Pastry Chef Robert Differ, of Bar Boulud, Boston, is celebrating the arrival of National Ice Cream Month, held in July, by bringing back the “Back Bay Sundaes.”

Available now, Chef Differ will be serving up these three ice cream beauties, which are the perfect summer treat to enjoy on Bar Boulud’s terrace among friends or in the lounge after work as a cool and creamy pick-me-up. This year’s flavors include Magically Delicious (toasted oat cereal ice cream, vanilla crumble, lucky charms, marshmallow $13), Black & White (cookies & cream ice cream, bittersweet chocolate sauce, Chantilly, BB chocolate wafers $14), and Hazelnut Rocher (hazelnut ice cream, Nutella, praline pirouettes, vanilla Chantilly, hazelnut rocher $14). A tasting version of all three sundaes is also available for $15.

Chef Differ is inspired by desserts that skillfully offer a balance and juxtaposition of texture, temperature and seasonal flavors. Why not try out his Back Bay Sundaes.

2) Ocean Prime Boston, located in the Seaport district, is rolling out its #TGISF (Thank Goodness It’s Summer Friday) Seafood Happy Hour, from 4pm-6pm, every Friday this summer. Guests can enjoy $1 oysters and $10 sushi rolls in either The Lounge or the newly-opened outdoor patio.

Sushi Rolls Include: SUSHI ROLLS INCLUDE:
o Prime Roll: Tempura Shrimp, Cream Cheese, Scallion, Beef Carpaccio
o Lobster Roll: Poached Lobster Tail, Kiwi, Pickled Serrano, Masago, and Spicy Mango Puree.
o Tuna Roll: Spicy Tuna, Avocado, Cucumber
o Dynamite Roll: Tempura Shrimp, Spicy Mayo, Sesame Seeds

To make Reservations, please call (617) 670-1345

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) On Tuesday, July 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Ambrogio e Giovanni Folonari Tenute‘s extensive portfolio of Tuscan wines. A Tuscan staple, the Folonari family has been making wine in the region since the 1700s. With estates in the finest appellations of Tuscany, the Folonaris produce distinctive, small-production wine that has made them one of the most prestigious and respected winemakers in Italy. Currently owned and operated by Ambrogio Folonari and his son Giovanni, the Folonari family brand innovated in 2000 by subdividing their existing estate vineyards and expanding their operations into new regions of Tuscany, allowing the family to augment their portfolio and produce a greater diversity of craft wines. By both expressing the continued innovation and creativity of contemporary Tuscan winemaking, while also honoring the Tuscan tradition and the region’s rich history, the Folonari family has cemented itself as one of Tuscany’s most distinguished winemakers, and is world-renowned for its devotion to quality and craftsmanship.

Legal Sea Foods will team up with Ambrogio e Giovanni Folonari Tenute’s US brand ambassador and Italian wine expert, Claudio Andreani, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Folonari family’s collection of Tuscan wines. The menu will be presented as follows:

HORS D’OEUVRES
Lobster Cake, Lemon Tarragon Aioli
Grilled Octopus Crostini, Calabrian Pepper-Saffron Aioli
Clam Casino
Tenuta Campo al Mare Vermentino, Bolgheri, 2015
FIRST COURSE
Fettuccine with Clams (white clam sauce, garlic crostini)
Tenuta di Nozzole “Le Bruniche” Chardonnay, Toscana, 2016
SECOND COURSE
Swordfish Saltimbocca (lemon caper sauce, whipped Yukon gold potatoes)
Tenuta di Nozzole Chianti Classico Riserva, Toscana, 2014
Tenute del Cabreo “Il Borgo” Super Tuscan, Toscana, 2013
MAIN COURSE
Veal Scallopini (mushroom marsala sauce, charred broccolini)
Tenuta di Nozzole “La Forra” Riserva Chianti Classico Gran Selezione, Toscana, 2012
Tenuta La Fuga Brunello di Montalcino, Toscana, 2012
CHEESE COURSE
Parmigiano-Reggiano, Aged Cheddar, Aged Gouda (macerated berries, pancetta crisp, brioche toast points)
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2011
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2013

COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

2) Chef Tony Susi and the Capo team introduce the Capo Gelato Stand to West Broadway in South Boston. Inspired by the traditional Italian gelateria, the Capo Gelato Stand features an outdoor cart with over a dozen flavors of both gelato and sorbet from locally owned and operated Giovanna Gelato. The rotating flavors are made in small batches with premium ingredients, and include a mix of Italian classics as well as some custom flavors.

Sample gelato list includes: chocolate, espresso, Nutella, pistachio, salted caramel, straciatella, strawberry, vanilla, amaretto, cannoli, coconut, tiramisu.
Sample sorbet list includes: blood orange, lemon, mango, raspberry, blackberry, passion fruit, peach, pineapple.

Gelato and sorbet are available in two sizes, small ($3.25) or large ($4.75) and can be customized with toppings ($.50 each), including: chocolate tuile, espresso crumble, broken cannoli shells, amarena cherries and strawberry jam.

Enjoy the frozen treat on-the-go or in Capo’s café, located inside Capo restaurant, adjacent to the dining room. The Capo Gelato will be available this summer Thursday – Sunday from noon – 7:00 p.m. (weather permitting), and also available as dessert for dinner guests.

3) Executive Chef Josue Louis and Head Sommelier Todd Lipman of Bistro du Midi celebrate the start to summer with Bubbles on the Half Shell. Summer afternoons just got a little sweeter with the launch of Bubbles on the Half Shell at The Bar at Bistro du Midi. Every weekday from 4-6 PM, guests can enjoy $1 East Coast oysters with a champagne mignonette and explore Sommelier Todd Lipman’s favorite champagne, prosecco and sparkling cocktail selections.

Suggested Bubbles: 
--Nino Fanco, Rustico, Prosecco $14/glass, $55/bottle
--Pol Roger, Reserve Brut $29/glass, $125/bottle
--Gosset, Excellence Brut, $70/half bottle
--Ruinart, Blanc de Blancs Brut $145/half bottle
--Aubry, Premier Cru Brut $115/bottle

Sparkling Cocktails
--Champagne Cocktail Provencal $14 (Scrappy’s lavender & grapefruit bitters, muddled sugar cube)
--French 75 $14
--Cucumber Sureau $13 (Pearl cucumber vodka, St. Germain, fresh lemon & lime juice, sea salt, soda)

4) Coppersmith, South Boston’s vintage-industrial restaurant, along with Executive Chef Jason Heard, are firing up the smokers for the summer and introducing Weekly Whole Hog Roasts to celebrate the season of outdoor cooking.

Having started on Wednesday June 28, and continuing throughout the summer until Wednesday August 16, Chef Heard will tap into his southern roots and barbeque expertise to roast, smoke and offer an array of globally-influenced flavors from Latin to Asian and everything in-between. Weekly Whole Hog Roasts, using locally sourced meat, will not only have a unique theme, but will also be served with traditional side dishes that complement the theme that week. The bar will accompany the weekly roasts with cocktail specials that enhance each theme in a refreshing way.

The weekly roasts will be offered as a dinner special for $24 per person from 5pm-10pm or while it lasts.

Themes are as follows:
Wednesday, June 28th - Latin
Wednesday, July 5th - Southern
Wednesday, July 12th - Korean
Wednesday, July 19th - Chinese
Wednesday, July 26th - Jamaican
Wednesday, August 2nd - Spanish
Wednesday, August 9th - Tex Mex
Wednesday, August 16th - Hawaiian

Reservations are highly recommended. To book a reservation or for more information, please visit www.coppersmithboston.com.

5) Puritan & Co. Chef/Owner Will Gilson, Sommelier Peter Nelson and the restaurant’s talented team will soon offer guests an expanded wine list of Riesling varietals. Riesling can be polarizing, especially if the wine is sweet. Puritan & Co. invites wine novices and aficionados alike to reacquaint themselves with the varietal as it rolls out its new "Summer of Riesling" wine list.

Carefully curated by Sommelier Peter Nelson, Puritan's "Summer of Riesling" wine list, starting on July 1, will be added to Puritan's current wine list this Saturday. The list will feature primarily dry wines, most with highly expressive fruit character, and even an option made without added sulphur, Binner. The internationally sourced wines will hail from Germany, France, Austria, Italy, California, New York and Oregon.

The list will be separated into two categories- one featuring 7 more affordably priced, approachable bottles and the “$100 Club”- a selection of 5 wines that regularly cost up to $180, but are available for Puritan guests for only $100 each.

To make reservations, please call 617-615-6195

6) Boston’s sister restaurants Beat Brasserie and The Beehive are giving guests the chance to give back, as they support the Black Donkey Project and the 2017 Pan-Mass Challenge (PMC) with a portion of sales of each bottle of Via Ottimista’s 2013 Nebbiolo wine going to life-saving cancer research, now through August 5.

Sold at both Beat Brassierie and The Beehive this summer, Via Ottimista will be available by the bottle, for $45, and a portion of sales from each bottle will be donated to help fight pediatric cancer, in support of the Black Donkey Project, an organization created to better the community and support efforts to cure pediatric cancer. Each bottle is created with grapes from Bee Sweet Vineyard in Edna Valley, California, and flavor notes on the wine include aromas of violet, rose, tea and a lightly savory taste, making Via Ottismista the perfect bottle for any wine lover to pair with Beat and Beehive’s creative seasonal cuisine.

A portion of the proceeds from each bottle will go directly to the PMC, a race that raises money for life-saving cancer research and treatment at Dana-Farber Cancer Institute. This charitable promotion will be available at each restaurant from now until the day of the race on Saturday, August 5.

Askanya: Compelling Single-Origin Haitian Chocolate

"The taste of chocolate is a sensual pleasure in itself, existing in the same world as sex... For myself, I can enjoy the wicked pleasure of chocolate... entirely by myself. Furtiveness makes it better."
--Dr. Ruth Westheimer

The island of Haiti was one of the first countries to commercially grow cacao, though it wasn't a very successful endeavor. However, throughout the centuries, cacao has continued to be cultivated in Haiti and there has been more success in recent years, with the potential for much more. Their cultivated cacao trees tend to be older, and more desirable varieties, such as Criollo and Trinitario. Criollo, which is difficult to grow, constitutes only about 5% of the world's production and is most often used in high-end chocolate. Trinitario is a natural hybrid, being hardier to cultivate, and can also have a superior flavor.

In 2015, Haiti produced only about 4500 metric tons of cacao, which is approximately 0.1% the of global supply. This low amount is due to a number of factors, including natural disasters like the Haitian earthquake of 2010 which decreased cacao production by about 36%. Over 90% of the cacao beans cultivated in Haiti are exported in their unprocessed state as it is difficult to ferment the beans in Haiti. There are only a small number of fermentation facilities, and it is those facilities which elevate the quality of chocolate. 90% of the cacao beans also come from small, family run farms, which, on their own, generally don't have the power or finances to market their products.

The Fédération des Coopératives Cacaoyères du Nord (FECCANO) is a cooperative of about 3000 cacao farmers, most from northern Haiti. Back in 2009, the Agronomes et Vétérinaires Sans Frontières, an international, non-profit dedicated to helping small farmers, started educating FECCANO in cacao fermentation techniques as well as helping to open four fermentation facilities on Haiti. They worked with FECCANO in other cacao matters too, such as helping them garner fair trade and organic certifications. FECCANO now has been able to export some high-quality chocolate, earning more money for its many farmers.

Locally, you might have enjoyed some Haitian chocolate from Taza Chocolate, which produces an 84% Dark Chocolate Bar sourced from Produits Des Iles SA (PISA). However, there is a new product on the market, a Haitian bean-to-bar chocolate that is produced solely in Haiti. And it is amazingly delicious.

Les Chocolateries Askanya is Haiti's first and only bean-to-bar chocolate company, located in Ouanaminthe, a town in northeastern Haiti. Their motto is "Grown in Haiti, Made in Haiti, Enjoyed Everywhere." The company was founded in 2015 by three entrepreneurs, including Corinne Joachim Sanon Symietz, her husband Andreas Symietz, and Gentile Senat. Corinne, a Haitian native, was previously an engineer and business consultant, but had a dream of returning to Haiti and starting a business to create jobs. In the end, the founders decided to accomplish this goal by creating a chocolate factory.

The name of their company derives from one of the founder's German hometown, Aschersleben, which in a Latinized form is Ascania. This is also the name of a legendary king in Roman mythology and the founders wish Askanya to become known as the Queen of Chocolate in Haiti. Askanya initially spent time investigating cacao through FECCANO, and now it has become their only cacao supplier.

Currently, Askanya produces three different, single-origin chocolate bars: Paradis, Wanga Nègès and Minuit. They are available in 55 gram bars (about $6 each) and bite-size 10 gram bars (12 for $12.50). The colorful wrappers for their chocolate bars celebrate the native flora and fauna of Haiti, including the bird of paradise (Paradis), night butterflies (Minuit), and hummingbird (Wanga Nègès).

The chocolate is available across the U.S., from New York to California, Illinois to Washington, D.C. Locally, Askanya was previously available by mail order through New Leaf Chocolates in Arlington, but the company has temporarily shut down. There is no other Massachusetts location selling Askanya but you can order them online and get some shipped to you. I received some media samples of the three different bars and found the chocolate to be quite impressive.

The Paradis is a Milk Chocolate bar, made from Haitian cacao, sugar, milk, and cacao butter, with 47% cacao. A milk chocolate bar can have as little as 10% cacao but the Paradis, with its 47%, is closer to the rough category of Dark Milk Chocolate, which generally is said to have at least 50% cacao.

When you look at the Paradis, it certainly is darker than many milk chocolate bars you may have seen, and on the palate, it will strike you as more similar to dark chocolate too. The Paradis has a rich and creamy texture, with delicious chocolate flavors and a mild sweetness. The taste is enhanced by subtle fruit flavors, providing additional complexity. There isn't any bitterness to the flavors and it will definitely please any chocolate lover.

The Wanga Nègès is also a Milk Chocolate bar, made from Haitian cacao, Rapadou (artisanal cane sugar), milk, and cacao butter, with 50% cacao. Rapadou is an unrefined, whole cane brown sugar, and can add flavors of caramel or molasses. With a 50% cacao, it would qualify as one of the Dark Milk Chocolates and it will definitely remind you of dark chocolate. The Wanga Nègès was my favorite of the three bars, presenting a complex and compelling taste. It was creamier and smoother than the Paradis, with a rich, chocolate taste and a complex melange of subtle other flavors, from caramel to dried fruit. There was no bitterness and the taste of the chocolate lingers in your mouth for quite some time. Highly recommended!

The Minuit is their their Dark Chocolate bar, made from Haitian cacao, sugar, and vanilla beans, with 60% cacao. It is the darkest of the three bars, with a rich, deep and dark chocolate taste, but again there isn't the bitterness you may associate with dark chocolate. It also has its own complexity, subtle fruit flavors, sweet vanilla, and more than I strained to try to identify. It is a chocolate to slowly savor and enjoy, reveling in its subtle complexities.

Frankly, these were some of the best chocolate bars I've enjoyed in quite some time. Their creamy richness and complex flavors were compelling, and from the first bite you know these are high quality chocolates. If this is indicative of Haitian chocolate, then let's hope more companies start producing chocolate bars and other chocolate treats. Seek out Les Chocolateries Askanya and you won't be disappointed.

SENA17: Seafood of Interest

“Blue, green, grey, white, or black; smooth, ruffled, or mountainous; that ocean is not silent.”
--H.P. Lovecraft

Once again, I attended the Seafood Expo North America (SENA), a huge trade show for the seafood industry. SENA is one of my favorite food events each year, an Expo worthy of continued support and where you'll find fodder for many story ideas. The basic Expo events occur from Sunday to Tuesday, over the course of 19 hours, and as usual, I met with a variety of people, attended conference sessions, tasted loads of seafood samples, took plenty of photos and tried to learn new information about seafood.

SENA is the largest seafood trade event in North America, continuing to grow each year, constantly breaking records on its size and attendance, Last year, over 1259 companies exhibited at the Expo and this year, that number rose to 1327 exhibitors, representing 51 different countries. The total exhibit space grew to approximately 253,000 square feet. You'll get plenty of exercise walking down the roughly 34 aisles of exhibitors.

Over 20,000 people attended SENA, indicating the huge interest in this Expo. The exhibit hall gets busy, but far less than you would expect for an event this large, likely because the hall is so spread out. However, there is still a lack of civility from some attendees, as I noted last year. Even though the event lasts three days, that is still insufficient time to experience all the Expo has to offer. You'll have to make choices as to which booths and conferences you wish to visit, which people you choose to engage. The size of the event permits a great diversity in exhibitors, allowing you to find whatever interests you.

SENA is all about commerce, the buying and selling of products and services. Nearly all of the exhibitors are there to make money while most of the attendees are there to spend money. Attendees are seeking seafood, both fresh and frozen, as well as various processed seafood products, from crab cakes to salmon bacon. Others are there to buy processing equipment, cooking supplies, packaging machinery, labeling equipment, conveyors, and much more. Still others are seeking services, from food safety to third party certification.

Each morning, before the Expo opens, you'll find tables throughout the convention center filled with people conducting business. Once the Expo opens, much of the business will end up in the main exhibit hall, at small tables at their booths, though business will also continue to be conducted in other parts of the convention center. And this is clearly international business, with attendees from all over the world, trying to make deals.

What may not seem obvious is that SENA is not really about seafood. It's not??? Despite the many thousand pounds of seafood being showcased at the Expo, it is all merely a means to an end. SENA is actually about people and community. Seafood is only food, intended to provide sustenance and nutrition to people, and that is understood, though largely unspoken, by the exhibitors and attendees. SENA is much more about fishermen and fish farmers, distributors and retailers, inventors and importers. It is about all of the people involved in the seafood industry, and their economic well being. It is about the global economy as the seafood industry is truly international and affects people all across the world.

Concerns about seafood sustainability ultimately come down to the fate of people, whether future generations will have enough food to survive, and whether they will live in a clean world, with adequate resources. The fate of the oceans and the fish directly relates to the fate of mankind. When you understand that SENA is all about people, then the issues take on an even greater significance. We need to talk about this more, you ensure that everyone understands people are the primary concern. It is our future and nothing is more important than that. And that sentiment would be repeated at a couple of the conferences I attended.

Having said that, I want to highlight some of the delicious seafood I sampled at SENA. Many exhibitors offer tastes of their seafood products, and you'll find seafood prepared in many different ways, such as chowders, soups, pate, batter fried, marinated, pickled, dried, raw, smoked, salads, smoked, sushi and much more. Each year, there are plenty of new products offered, though you will likely find some prior favorites still around. Some of the best samples you will find are prepared by some creative chefs. It is just a matter of locating the booths of those inventive people. You can also feel good that at the end of the event, SENA donates several thousand pounds of seafood product to the Greater Boston Food Bank Network.

Onto my tasty highlights of the Expo...

I've previously tasted various seafood sausages, and you usually know exactly what you're eating. It is clearly seafood. However, the California Calamari Sausage (pictured above), made by Real Good Fish and apparently distributed under the Ocean Angel Brand (which is part of Del Mar Seafoods), is very different. The squid is sourced from the California Current, and these sausages are also prepared with fennel seed, dried sage, dried oregano, sea salt, black pepper, brown sugar, red pepper flake, ground clove,  cayenne pepper, and a lamb sausage casing. They are supposed to be high in protein, low calorie and have 0 grams of saturated fats. I loved these sausages, and they certainly tasted like a usual pork sausage, and not other seafood sausages. You likely would not have known they were made from squid. They have a nice blend of spices, a mild bit of heat, and an excellent texture. Being healthier than other sausages, these would be a good option, even for people who claim not to like seafood. Highly recommended.

At the Japanese Pavilion, Daiei Foods Co. Ltd., a seafood wholesaler founded in 1973, presented samples of their Wasabikko, Wasabi Flavored Seasoned Flying Fish Roe. It is an intriguing idea, blending spicy wasabi with salty fish roe, and this would make a nice addition on sushi. I liked the taste, and the heat was evident though not overwhelming.

Seaweed snacks have been popular for quite some time and Ocean's Halo is upping the game with their line-up of Seaweed Strips. These Strips come in four flavors, Almond, Chocolate Almond, Coconut and Chocolate Coconut. They are made from only a few ingredients, including seaweed and a complex sauce base. I tasted the Chocolate Almond & Chocolate Coconut flavors, and they were an intriguing blend of briny and sweet flavors, like drinking hot chocolate made from sea water. Though it may sound strange, it was tasty, and the added texture of the nuts and coconut enhanced the treat. The flavor may not appeal to everyone, but at least be open to trying it.

Another more unusual flavor combination is the Coppa Candied Salmon Caramel Ice Cream. Coppa, which opened in September 2013, is a handmade ice cream and coffee shop in Juneau, Alaska. Currently the ice cream is only available at their shop, which caters to the many cruise passengers that stop by the area. However, they are seeking ways to make distribution more cost-effective so they can sell it across the country. The ice cream is made with Sockeye Salmon from Taku River Reds, as well as milk, cream, sugar, maple syrup, butter, sea salt, guar gum, and gum arabic. I found the ice cream to be creamy and delicious, with a sweet and salty element, the merest hint of salmon. I know plenty of people cringe at the idea of fish in their ice cream, but if they tasted this ice cream, they would change their minds.

Caviarum, a Canadian company, produces Faux Caviar, which is intended to be less expensive and more sustainable than actual caviar. They sell their products to restaurants and food service companies. In short, to create their faux caviar, they use "molecular science technology by extracting fish broth and using fish oils to create a formulated liquid." That liquid is then processed into small balls, like fish eggs. Overall, I think these can make a nice substitute, unless you are a connoisseur who doesn't mind paying the steep prices for actual caviar.

They make four different types, including:
--Crown Osetra: To represent wild Osetra sturgeon from the Black Sea. This was probably my favorite of the four. Tiny, dark "roe" with a delightful briny and fishy taste.
--Royal Beluga: To represent wild Beluga sturgeon from the Black & Caspian Sea. These "roe" are larger, though also with that pleasant briny and fishy taste.
--Albino Gold: To represent the extremely rare wild Albino Beluga from the Caspian Sea. These were intriguing, possessing a touchy of smokiness that enhanced the more briny "roe."
--Pearl D'Escargot: To represent the wild Escargot from the ancient European oak forests. These also had a more unique flavor, more earthy notes with plenty of umami. Would love to have some of this with a glass of Sake.

At the Louisiana booth, Chef Michael Brewer prepared a few different seafood dishes during the course of the Expo. Last year, I wrote an article about him, Louisiana Seafood & Chef Michael Brewer, and it is worth a read.

One of the dishes he prepared this year was Alligator Sausage Cheese Cake. This was prepared with 60% farm-raised alligator and 40% for, as well as a proprietary spice blend, cream cheese, & sour cream. This was moist and flavorful, with a little bit of spicy heat, pleasant sausage spices, and a nice texture. It is always a pleasure when a Chef at the Expo prepares something original as there isn't enough of that at the Expo.

I was very pleased to finally get the chance to meet Chef Diane Kochilas at the Expo. Chef Kochilas, an expert in Greek cuisine, is the consulting chef for Committee. She represented Selonda at the Expo, a Greek company which produces and supplies Sea Bream and Sea Bass.

Chef Kochilas simply prepared some Sea Bream, also known as Dorade, and it was quite good, with a nice firm texture and moist, white flesh. I've often advised people to seek out less common fish to enjoy, rather than the most popular types. And Sea Bream would be a good choice.

What foods did you particularly enjoy at SENA17?

“The sea can bind us to her many moods, whispering to us by the subtle token of a shadow or a gleam upon the waves, and hinting in these ways of her mournfulness or rejoicing. Always she is remembering old things, and these memories, though we may not grasp them, are imparted to us, so that we share her gaiety or remorse.”
--H.P. Lovecraft

Primizie Thick Cut Crispbreads: Healthy & Tasty Snacks

As I mentioned in my prior post, Boston Wine Expo: Food Finds, I enjoyed the Primizie Thick Cut Crispbreads. Coming in a variety of flavors, they gave away free bags of their crisp breads, plus coupons, at the Expo, although they didn't showcase all of the flavors they made. Primizie also sent me media samples of some of their other flavors. Overall, I continued to be impressed with these crispbreads and would recommend them as a tasty and versatile snack.

Primizie Thick Cut Crispbreads was founded by Mark & Lisa Spedale, and its origins extend back to 2001 when Mark founded Primizie Catering. A trip to Italy would help inspire the idea for the crispbreads, as they sought a way to use leftover bread with hors d'oeuvres. The bread would be grilled, crisped and then sliced into smaller triangles. In 2011, they started selling these crispbreads to retailers and the company has grown since then, now available nationwide.

These crispbreads are intended to be healthy, lacking artificial colors, artificial flavors, and preservatives. They continue to be grilled, crisped and hand-cut, while the seasonings for each variety are mixed into the dough. The only area of their FAQ which doesn't appear to be correct is the section, Minimal Ingredients, which states "All Primizie products are made with fewer than six ingredients." For example, the Ancient Grains and Gouda & Garlic flavors are made with more than six ingredients. It isn't a major issue though as if you consult the ingredients list, it is clear why those ingredients were added and they don't appear to be anything you wouldn't want in such a snack.

The Simply Salted is their basic version, made from only four ingredients including wheat flour, sunflower oil, salt (Sel Gris, French Velvet Grey Sea Salt) and yeast. The "chip" itself is thick and sturdy, able to stand up to any dip without breaking or wilting. You could also stack other ingredients atop it to make your own hors d'oeuvres. All of their flavored crispbreads are equally as thick and sturdy, which is an advantage. The Simply Salted has a mild, buttery taste, enhanced by the salt, and make for a nice snack on their own, though the addition of some salsa or cheese dip works well too.

The Gouda & Garlic, made with Smoked Dutch Gouda cheese and roasted garlic, adds more flavor to the basic crispbread, with plenty of smoky cheese flavors and lots of garlic. There is a intriguing tang to the flavor which elevates these snacks. I really enjoyed these on their own, though they too would work with plenty of dips.

The Applewood Smoked Cheddar brings a different cheese flavor to the crispbreads, though there is still that smoky edge. Maybe my favorite flavor was the Ancient Sprouted Grains, made with organic Amaranth, Quinoa, and Sorghum plus poppy seeds, caraway seeds, and organic molasses. I loved the rich nuttiness of these crispbreads, a satisfying blend of flavors which were perfect on their own, though topped with cheese they were also excellent. As healthy as these crispbreads are, they still possess a compelling taste which will appeal to anyone.

Their crispbreads get even healthier, with the Green Harvest (made with Kale and Spinach) and the Rustic Beets (made with beets). These aren't flavors that usually attract me, though the crispbreads actually didn't totally turn me off. And those who like those flavors really enjoyed these crispbreads.

You'll also find Primizie in other flavors, including Italian Herb, Chile & Lime, and Dolce Caramel. If you're looking for a new snack to try, one that is healthy but still tasty, then pick up a bag or two of Primizie Thick Cut Crispbreads.