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?

2018: Top Ten Restaurant Dishes

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

Let me continue the lists of my best recommendations and favorites of 2018. I have already posted three Top Wine lists and my Favorite Wine-Related Items. Now I want to move onto food and showcase my Top Ten Restaurant Dishes of the past year.

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

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

Ragu Bianco at Il Casale (Belmont)
At a San Felice wine dinner, I was thoroughly impressed with their Fusilli fatti in casa con ragù "bianco" di carne e salamino di cinghiale (Handmade fusilli with "white" meat ragù and diced wild boar salami). This "ragu bianco" is traditional mostly in northern Italy, including Tuscany, and it is made with cream rather than tomatoes. This was simply a perfect dish, with homemade pasta cooked just right, plenty of savory and tender meat, a touch of earthiness, and a cream sauce that added plenty of flavor. The sauce was neither cloying or overly heavy, and I could easily have devoured a couple more plates. It is rare to see a ragu bianco at local restaurants, and that really needs to change if this dish is an example of what can be created. The Chef even provided me a copy of the Recipe, and we've made it at home successfully.

Paté at Infused Kreyol (Malden)
Infused Kreyol serves Haitian and Dominican dishes and one of their Small Bites is the Paté, a flaky pastry filled with shredded chicken, ground beef, cod fish or veggie. I've tasted three of the four, excluding the veggie, and loved them! They are made fresh each day, and the pastry is light, flaky and buttery, exactly what you want it to be. The ample fillings have intense and tasty flavors, spiced well. And at only $2.50 each, they are a great value too. The Paté are kept near the register to it is easy to stop by and pick up a few to enjoy at home.

Shrimp Marsala at Island Creek Oyster Bar (Burlington)
This compelling dish is made with Casarecce pasta, roasted mushrooms, and Marsala cream. As I love a good Marsala sauce, I knew I had to try this dish and it was absolutely delicious, a rich dish which was well balanced, the key to the dish's success. The creamy Marsala sauce wasn't overly sweet and the pasta, cooked perfectly, and was an excellent vessel for the sauce. The plump shrimp, coated with the creamy Marsala, were exquisite and the roasted mushrooms added some earthiness and umami to the dish. It was comfort food, a hearty portion of Sicilian-inspired seafood.

Lamb Barbacoa Tacos at Committee (Boston)
To honor Cinco de Mayo, Committee created a special "Grexico" menu, fusing Greek and Mexican cuisines. My favorite dish of the evening were the Lamb Barbacoa Tacos, made with braised lamb, tzatziki, and Fix beer (a Greek beer) guajillo, atop grape leaf-corn tortillas. Grape leaves were crumbled into the mixture of the corn tortillas, providing its different color and texture. They were unique and delicious, such a delightful fusion of cuisines. Who would have thought such a combination could be so tasty? The lamb was moist and tender, just exquisitely prepared, and the entirety of the taco worked so well. I could easily see a Greek-Mexican Taco joint doing very well in the Boston area.

Timballo at Spiga (Needham)
This hearty dish is made with crespelle (kind of an Italian crepe), meat ragú, and locally sourced dried mozzarella. What an amazing dish, such excellent comfort food! It reminded me in some respects to a lasagna, though the crespelle is softer. The ragú contained plenty of flavorful meat in a superb red sauce, and there was lots and lots of gooey cheese. It is an amply portioned dish so bring your appetite. So much flavor in a superb dish, perfect for a chilly winter evening.

Chivito at La Bodega By Salts (Watertown)
Chivito, which literally means "small goat," is a popular sandwich in Uruguay, and generally is a steak sandwich with a variety of toppings. The Chivito al Pan is sliced beef tenderloin, country ham, bacon, and a fried egg. It is quite a large sandwich, and a bit messy to eat, but it was also quite tasty, with plenty of tender meats. The soft roll enhanced the sandwich, which is large enough to make its own meal. An excellent comfort food and I understand its popularity in Uruguay.

Teppanyaki Loco Moco by Momi Nonmi (Cambridge)
Speaking of comfort food, the Teppanyaki Loco Moco hits the spot. It is composed of a bed of rice, topped by a grilled grass-fed beef patty and a fried egg. Tableside, a sizzling gravy is then added to the dish. Wow, this would be the perfect hangover food! The rich and savory gravy was a superb addition to this dish, enhancing the flavor of the beef and egg. The yolk also added its own richness to the dish, and eating the gravy soaked rice was pure pleasure. I certainly didn't need or want a bun for this burger. You probably wouldn't expect to find a burger here, but you need to check it out as I bet you'll place it on your list as one of the best burger dishes in the Boston+ area.

Jhol Momos at Jay's Pizza (Malden)
Who would have suspected that your typical pizza, subs, and ice cream shop would also carry Nepalese Momos? Their Jhol Momo dish consists of 10 hot Momos in a cold broth. The dichotomy between the hot and cold was initially a little jarring, as it isn't a usual combination you find in many cuisines. However, after the initial trepidation, I found that the combination actually worked well. The momos themselves possessed a fairly thin dumpling wrapper that had just the right amount of consistency, and they were filled with an ample portion of a tasty pork and spice mixture. On their own, the momos make an excellent dumpling. Now, the cold broth was intriguing, with a strong and complex curry taste, and it added to the flavor of the momos. The broth seemed to have lowered the temperature of the momos, transforming the hot dumplings into a dish that worked well on a hot summer day.

Chicken & Waffles at Ledger Restaurant (Salem)
The Brunch menu at Ledger is compelling, from their Cinnamon Rolls (pictured at the very top of this article) to their Home-made Donuts. Their Chicken & Waffles entree includes buttermilk fried chicken, a corn waffle, green chile butter, hot honey, and a side of pickles. The fried chicken was superb, with a great, crisp and clean coating, moist chicken with an added sweetness from the honey. The waffle too was very good, with only a mild corn flavor, enhanced by a subtle spice from the green chile butter. One of the best Chicken & Waffles dishes I've enjoyed in some time, and it is highly recommended.

Brown Rice & Sweet Potato Congee at The Table At Season To Taste (Cambridge)
The Brown Rice & Sweet Potato Congee was made with wild boar sausage, Matsutake mushrooms, pine nuts, and Szechuan chili. Congee is basically an Asian-type of rice porridge, and there are many variations in the various Asian countries. This dish impressed me with its depth of flavor, varied textures, and it was perfect for a chilly fall evening. There was plenty of moist, tender wild boar, chunks of sweet potatoes, and crunchy pine nuts, There was a mild spiciness to the dish which built over time, and it was also an ample-sized dish. Pure comfort food and highly recommended.

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

Pizza For Lunch: Osteria Posto & Spiga Ristorante

Pizza is pure comfort food. 

I probably eat more pizza than any other type of food, and I never grow tired of it. I can easily have pizza for lunch and then have pizza again for dinner.  And then do it again the next day. Greek, Neapolitan, White Pizza, Thin Crust, Thick Crust, or even a cheap frozen pizza. Give me a slice or a whole pie. Bring on Prince Pizzeria and their all-you-can-eat pizza lunch, which only costs about $8. Just give me pizza.

I certainly have my favorite spots for pizza, including the two restaurants I'm highlighting below. Both are excellent spots for lunch or dinner, with delicious menus of Italian specialties, though their pizza is usually only available during lunch. Both receive my highest recommendation.

Osteria Posto, an Italian steakhouse in Waltham, has been a favorite of mine since it opened in later 2015. Their homemade pasta dishes are killer. During the week, Monday to Friday, they are open for lunch from 11:30am-2pm. Their Lunch menu has plenty of choices, including Appetizers (from Arancini to Calamari), Salads (Caesar to Beets), Pasta (Mezze Rigatoni to Tagliatelle), and Pizza (Red--Margherita to Sausage & White--Mushroom to Soppresata).

On my last visit, I began my lunch with the Burrata ($18), Maple Brook Farms Burrata, oven roasted peaches, and Prosciutto di Parma. This was an ample dish, large enough for two people to share, and the blend of the creamy mozzarella, the sweet, juicy & slightly smoky peaches, and the silky & salty prosciutto was pure bliss. There is beauty in the simplicity of this dish, the quality ingredients standing well on their own, but playing so well with others too.

Your Pizza choices, all Neapolitan wood-fired, include 6 Red and 6 White options, prices ranging from $13-$21. I opted for the Meatball Pizza ($18), which has chunks of meatballs that were made from beef, pork, and veal, and is accompanied by mozzarella, asiago, parmesan, oregano, and garlic. The crisp, light crust has just the right amount of chewiness and char, and the savory meatballs possess so much flavor. The cheese and garlic enhance the totality of the pizza as well. Each slice satisfies and you have to reach for another.

The next time you have a pizza yearning, stop by Osteria Posto.

Spiga Ristorante, an Italian restaurant in Needham, has undergone some recent changes with the return of Chef Marisa Iocco. You can get more information about the changes and the restaurant in my prior review. They are open for lunch, Monday to Friday, from 11:30am to 3pm, and pizza features on their lunch menu. You'll find plenty of other choices on their Lunch menu too, from Guazzetti (Italian stews) to home-made pasta dishes like the superb Timballo. There are usually lunch specials as well that aren't on the menu.

On a recent visit, I began with one of their cicchetti, the Caprese Sbagliata ($15), which included a basil bread pudding, local tomatoes, mozzarella and greens. Chef Iocco is famous for her dessert Bread Pudding and this savory version was superb, light, moist and flavorful. I bet she could open a restaurant that just served variations of bread pudding and it would be a success. This dish was an excellent variation on a caprese salad, and the freshness of the ingredients was clear.

There are five Pizza options on their menu, all priced at $14, and ranging from Margherita to Italian Tuna. Chef Iocco states that her pizza is a cross between Roman and Neopolitan, with Abruzzo accents. I chose the Bianca Pizza, with prosciutto, fresh mozzarella, and arugula. The delightful crust, not too thick and slightly chewy, had plenty of tender, salty prosciutto and it is large enough to feed two people. You can also see it is more oval-shaped, not like a traditional round pizza.

Spiga Ristorante is located close to the Needham location of Bin Ends, so there is double reason to journey there. Have lunch or dinner at Spiga and then shop for some wine at Bin Ends. And make sure to try some pizza as well as Chef Iocco's bread pudding.

Chef Marisa Iocco Is Back At Spiga: Guazzetti To Bread Pudding

Famed Chef Marisa Iocco has returned to helm the kitchen at Spiga, an Italian restaurant located in Needham, and that is great news!

A native of Orsogna in Italy’s Abruzzo region, Marisa moved to the Boston area in 1990 and has spent the last nearly 30 years working in a variety of well lauded Italian restaurants. The first restaurant she opened was Galleria Italiana, which earned many raves. Since then, she has opened or assisted in restaurants including La Bettola, South End Galleria, Bricco, Umbria, Mare, Gennaro's Five North Square, and Scopa. Back in 2009, she helped to transform Spiga and that was the first time I experienced her stellar cuisine, including her sublime Bread Pudding. Last year, Marisa returned to Spiga, to become their Executive Chef, assist owner Carmelo Iriti, and transform their menu. For more insight into the mind of Chef Iocco, check out my prior Culinary Creativity Interview.

I recently dined twice at the new Spiga, once for dinner as a media guest and a second time for lunch on my own. Spiga is open for lunch Monday through Friday, 11:30am-2pm, and for dinner Monday through Saturday, 5pm-10pm. With the warm weather, Spiga has an outside patio and on the day I had lunch, the patio was quite busy due to the beautiful weather.

The restaurant is medium-sized with an intimate and cozy ambiance. The intriguing pictures on the walls all have a single word within them, and the pictures are composed of the images of pieces of fruit.

There is also a small bar at the back where you can sit, have some wine and enjoy some delicious Italian cuisine.

I like that there is an open kitchen area, with a wood-fired pizza oven. Chef Iocco was present on both of my visits, working in the kitchen, ensuring everything was up to her standards.

The Dinner Menu is divided into Guazzetti, single-serve pots of simmered stews of meat, fish or vegetables (6 options, in 2 sizes, for $15-$22), Cicchettis, Italian “tapas” meant for sampling and sharing (7 options for $14-$16); Insalate (3 options for $10-$14), Primi, pasta dishes (10 options for $19-$24), Secondi (9 options for $27-$32) and Contorni, sides (3 options for $8 each). The Lunch Menu is a bit smaller, with Guazzetti (6 options for $16 each), Cicchetti & Insalate (5 options for $11-$16), Paste & Secondi (6 options for $14-$23), Panini (4 options for $14 each), and Fame di Pizza (5 options for $14 each).

The menus have something for everyone, no matter what your preference, whether it is seafood or vegetarian, steak or pasta, chicken to lamb. Portion sizes are ample without being overwhelming. There are usually daily specials available which might entice you from ordering off the menu. A number of the recipes honor the Abruzzo region of Italy.

With dinner, we ordered a bottle of the 2016 Giacoso Fratelli Nebbioli D'Alba, a young and fruity Nebbiolo, easy drinking and excellent for pairing with a variety of dishes. The wine list has plenty of good choices for Italian wines, and they have numerous other wines from other regions too.

We began out dinner with one of the Dinner Specials, a Pizza with fig, ricotta and prosciutto. Chef Iocco states that her pizza is a cross between Roman and Neopolitan, with Abruzzo accents. It had a delightful crust, not too thick and slightly chewy, with plenty of toppings, a nice blend of sweet and salty flavors. It is a good-sized dish and easy to split with two or three people.

We then enjoyed a couple of the house specialties, the Guazzetti. Allegedly, the term derives from the archaic Italian guazzo, which literally means "a ford," as in a shallow place where you can cross a river. This is similar to the English term "wade" and it is said that the main ingredients in these Guazzetti stews "wade" in the juices. Spiga seems to be the only local Italian restaurant offering these Guazzetti and it is worth visiting Spiga just to try these delicious and intriguing stews.

The Cape Bay Mussels & Manila Clams Guazzetto is prepared with chickpeas, smoked Italian peppers and a spicy, cherry tomato broth. The broth contained a great depth of flavor, with a mild spiciness, and was excellent for dipping your bread. The shellfish was tender, the broth making for a tasty coating, and the chickpeas and peppers were tender too.

The Veal Shoulder Guazzetto was prepared with porcini mushrooms, smoky coffee dust and blueberries. Once again, the savory broth had an excellent depth of flavor and the veal was tender and flavorfu. The blueberries added an fascinating element to the dish, a touch of sweetness to the more earthy flavors of the broth and veal. The coffee dust was more subtle, with a touch of smokiness the most evident aspect. An impressive and unique dish.

The Cauliflower Cannoli is a visually stunning dish, looking more like dessert. The cannoli was fresh and crunchy, containing a creamy interior of cauliflower, almost a whipped blend. Even though I'm not a big cauliflower fan, this was tasty and interesting. If you love cauliflower, then this is going to please you immensely.

From the Primi section, I opted for the Timballo, made with crespelle (kind of an Italian crepe), meat ragú, and locally sourced dried mozzarella. What an amazing dish, such perfect comfort food! It reminded me in some respects to a lasagna, though the crespelle is softer. The ragú contained plenty of flavorful meat in a superb red sauce, and there was lots and lots of gooey cheese. It is a hearty dish so bring your appetite. Highly recommended!

I'll note that Spiga uses handmade pastas, made predominantly in-house, are there are gluten-free options. The Spaghetti All Carbonara is made with house-cured smoked salmon, poached egg, Parmigiano-Reggiano cheese and pancetta dust. The pasta was cooked perfectly al dente and the dish had a pleasing creamy taste, though no cream was used in its creation. The plentiful smoky salmon was an intriguing touch, especially with egg yolk flowing atop it. Another good choice.

For a Secondi, we chose the Lamb Arrosticini, grilled lamb skewers, wood oven-roasted rosemary potatoes and a chimichurri sauce. As their website states, most of the Secondi dishes are "kissed by the heat of la furnacella...what we call our charcoal pit where we burn aromatized wood to roast, grill and smoke our meat and fish." This is a popular dish in Abruzzo, where lamb is a common meat.   The lamb was delectable, tender and meaty with tasty blend of spice and seasonings, and the touch of smoke from the grill. The potatoes were excellent too, with a great crunchy exterior leading to a more fluffy interior.

On my lunch visit, I ordered the Timballo again, which had a different look from the one I previously had for dinner. It almost looks like the lunch version was turned on its side. It was equally as large and equally as scrumptious. So much flavor in a great comfort dish.

For lunch, I also selected a Potato Pizza, with tender, thin slices of potato covering nearly all of the soft and crisp crust. As you can see, the pizza is quite long and easily could feed two people.

For both dinner and lunch, I had to order dessert, because I yearned once again for Chef Iocco's famous Bread Pudding, topped by a salty caramel sauce. The Dessert Menu has 7 options (for $9-$12), such as Sicilian Cannoli and Torta Caprese, but for me, there was no real choice. It had to be the bread pudding. After dinner, the first spoonful of bread pudding 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. Great texture to the bread, a nice blend of sweet and salty in the sauce, and nice hints of vanilla. It was equally as good at lunch and I wouldn't judge you if you started your meal with the bread pudding.

And as a bonus, let me provide a copy of the recipe for Chef Marisa Iocco's Bread Pudding, which I've had since 2009. You're on your own for creating a sauce to top the bread pudding.

Ingredients
2 lbs. crusty, day-old Italian bread
1 quart heavy cream
1 quart whole milk
6 eggs
2 cups sugar
1 vanilla bean, split lengthwise

Directions:
--Remove the bread heels and cut bread into small cubes
--In a saucepan, combine cream, milk, sugar and vanilla bean, and bring to a slow boil. Remove the mixture from the heat and allow it to cool and steep for one hour.
--In a bowl, whisk the eggs, then pour in the vanilla-cream mixture and stir. Next, add the bread cubes and allow it to sit just long enough to soak up most of the liquid.
--Pour mixture into a rectagular cake pan at least 4” deep. Cover tightly with foil. Place that pan into a slightly larger pan, then add about two inches of water to the larger pan to create what’s called a “bain marie” or water bath. This provides moisture during baking.
--Bake at 375 degrees for two hours. Remove from oven; let pudding “set” briefly. Cut into squares. Serves 8 generously.

It's great that Chef Iocco is back at Spiga. The food is diverse, plentiful, creative and delicious. And that Bread Pudding! Service was generally excellent, with one small issue at lunch that was quickly and professionally handled. It is easily accessible off Route 95, via the Highland Avenue exit, and it is also only a couple minutes from the Bin Ends wine shop. So, you can go wine shopping at Bin Ends and then have lunch or dinner at Spiga. Or vice versa.

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) Blue on Highland, located in Needham, is ringing in the New Year with a special Scotch & Steak Dinner on Wednesday, January 13 at 7:00PM. Scotch expert Nick Taylor’s passion and expertise is widely known in the industry and he will be leading the group through the multi-course prix fixe menu with paired scotches and detailed explanations of each.

Whether you are new to the world of Scotch, or a seasoned pro, this dinner is perfect for all. For guests that enjoy the selections of the evening, purchase orders will be available to own bottles of their own.

Nick will be joined by Scott Drago, General Manager of Blue on Highland and Executive Chef Peter Tartsinis as the three of them guide diners through the following multi-course prix fixe menu

MENU:
~Welcome dram of Balvenie 12yr DoubleWood~
Welcome Course:
Charcuterie Board (Vermont Aged Cheddar, Bleu Cheese, Baked Brie, Soppressata, Prosciutto, Homemade Jerky)
Scotch Pairing: Laphroaig 15yr
Appetizer Course:
Mushroom Leek and Goat Cheese Flatbread (Wild Mushrooms, Roasted Leek, Goat Cheese)
Scotch Pairing: Balblair vintage 1990 25yr old
Entrée Course:
14oz Ribeye (Mashed Red-Skinned Potatoes, Garlicky Broccoli, blue cheese, demi-glace)
Scotch Pairing: Old Pulteney 17yr
Dessert Course:
Chocolate Bread Pudding (Butterscotch Chips, Richardson’s Dairy salted Caramel Ice Cream)
Scotch Pairing: Glendronach 15yr Revival

PRICE: $85.00 per person (tax & gratuity not included)
Reservations required. so please call 781-444-7001.

2) In honor of National Soup Month, Legal Sea Foods will be declaring January 15 as “Chowda Day.” Available at all Legal Sea Foods’ brands and locations for the duration of the day, $1 cups of their signature New England Clam Chowder will be served up with the purchase of an entrée. Legal Sea Foods’ iconic clam chowder recipe has been dished out at every Presidential Inauguration since 1981. This special offer also is available at Legal C Bar, Legal Crossing, Legal Harborside, Legal on the Mystic, Legal Oysteria and Legal Test Kitchen.

COST: $1 per cup of clam chowder with purchase of an entrée

3) The 11th Annual CityFeast in Boston’s North End will be held on Sunday, January 31, at 6pm. The event is a fun-filled evening hosted by nine restaurants in Boston: Antico Forno, Aria Trattoria, Bricco, Lucca, Lucia, Strega, Taranta, Terramia Ristorante, and Tresca. Tickets include a five-course dinner with wine pairings at one of the participating restaurants; proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care.

Founded in 2005 by Carla Agrippino Gomes, owner of Antico Forno and Terramia, CityFeast has raised nearly $280,000 for Joslin Diabetes Center’s High Hopes Fund. Carla started this fundraiser in the North End of Boston with her restaurants and several others as a way to support Joslin Diabetes Center and the life-saving care her son receives since being diagnosed with type 1 diabetes 24 years ago. Joslin Diabetes Center is the world’s preeminent diabetes research and care organization, located right here in Boston.

Tickets are priced at $150 each, of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first-come, first-serve basis.

For more information on CityFeast or to purchase tickets visit: giving.joslin.org/cityfeast

4) Starting this month, BISq Chef Dan Bazzinotti and the team invite guests to join them on Friday nights to enjoy a rotating Suckling Pig special. BISq will be adding a shareable suckling pig special dish to their menu every Friday night. Each week, the suckling pig will be prepared in a different style and will cost $16.

WHEN: Every Friday night from 5:30pm to 12am
For more information, please visit www.bisqcambridge.com or call (617) 714-3693.

5) Beginning January 7 and extending to February 10, Legal Sea Foods will be celebrating crustaceans with the “Shrimp Classic” feature menu available at Legal Sea Foods, Legal C Bar, Legal on the Mystic and Legal Harborside locations.

Seafood-lovers will indulge in a series of special starters, light entrees and entrees:

STARTERS
Coconut Shrimp ($13.95) orange ginger marmalade
Mediterranean Grilled Shrimp ($11.95) roasted eggplant chutney, red pepper pesto with walnuts & pomegranate
LIGHT ENTREES
Chipotle Shrimp Taco ($15.95) salsa verde, queso fresco, avocado
Shrimp BLT ($15.95) chorizo aioli, bacon, arugula, tomato, griddled flatbread
Buffalo Shrimp & Blue Cheese Salad ($16.95) frisee, romaine, blue cheese vinaigrette, radish, celery
ENTREES
Shrimp Pad Thai ($21.95; pictured below) rice noodles, stir-fried vegetables, egg, bean sprouts, peanuts, Thai basil
Baked Stuffed Shrimp Casserole ($27.95) jumbo shrimp, buttery crabmeat stuffing
Shrimp Fra Diavolo ($23.95) spicy Calabrian pepper, tomato sauce
Tempura Kung Pao Shrimp & Vegetables ($21.95) snap peas, cauliflower, red peppers, pineapple, jasmine rice

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  Towne Stove and Spirits has a new spring menu, created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.

In the “Start” category of the menu, you will find some new options: English Pea Soup (with basil, tender purple garlic flan - $9); Crisp Soft Shell Crab Panini (drunken avocado soup shot - $21); Rock Shrimp Spaghetti (with guanciale & Calabrian spiced tomato, hot pepper oil - $16); Sashimi of #1 Tuna (miso mustard “paint” bowl of crisp edamame beans - $18); and, Spring Artichoke Raviolini (with whole deep-fried artichoke Romano - $17). The culinary duo has also unveiled new “share” options including: Giant Hot Pita (made to order with ember-roasted eggplant, creamy fava bean ‘pate’, spiced lamb kabob - $18); Charcuterie: Italy’s Best Sopressata & Prosciutto (Towne’s best potted trout, chicken liver and cider pate with wood grilled Pugliese bread - $21); and, Towne’s Own Rum Smoked Salmon (on crisp maple brown bread with preserved beet and pink horseradish - $17).

There is also a new “pizza – wood grilled” option: Garlic Pizza (with carpaccio of king oyster mushroom & Sardinia’s truffle cheese, truffle honey - $18). The new Little Gem Salad (with whipped feta, peeled grapes, Marcona almonds and lemon-poppy seed dressing - $12) and Asparagus Cooked Over Coals (ciabatta with burrata, lambs lettuce, Argan oil, pistachio polonaise - $13) now also grace the “salad” section.

Moving onto the “sea + crustacea” section of the menu, find Fluke Filet (with sorrel butter and lime on bed of flaked fluffy crisped brioche and parsley crumbs - $31); Swordfish Steak (simply grilled or charcoaled, rosemary skewered with squid, lemon risotto and olio santo - $32); Black Sea Bass (with ramps, grilled razor clams and cassava puree - $31); Bouillabaisse Lobster & Pork Belly Roast (with baby monkfish tail, saffron, sea urchin rouille - $38); and, Wood Grilled Lobster Tails (with drawn butter and charred lemon – market).

For "steaks, chops + birds” options, check out: Giannone Roto Chicken (citron ‘flak’ salt, Chantilly mashed potatoes - $24); Coq au Vin (young chicken brick-style with Austrian Riesling, strewn with toasted garlic and spring carrot spaetzle - $32); Sirloin 14 oz Prime (simply grilled or with chive blossom, fresh horseradish butter - $42); Lamb Sirloin Steak (tandoori-charcoaled with golden lentils, crisp fried okra and India’s poppadoms - $38); and, Veal Porterhouse (roast cippolini onions, caramelized shallots, fig and morel sauce - $42).

For “sides,” you will find the following: Tagine of Basmati Rice (with cardamom, cilantro, mint, thin fried spring onions - $7); French Fries (whole head of roasted garlic, rosemary salt, truffle and porcini oil - $8); Wood Grilled Asparagus (with hollandaise or simply steamed - $12); and, Whole Roast Large Mushroom Caps (with garlic, fine sherry and curly parsley - $11).

2)  From creating items such as the “Mellow Yellow” cupcake infused with melatonin and valerian, to his “Elvis Cupcake,” a chocolate, peanut butter, banana and bacon homage to the king of rock n’ roll, Chef Stephen Butters of Butter Café and Bakery located in Walpole, continues to make a name for himself in the world of sweets. On April 19, at 10pm ET/PT, Chef Butters will appear on the Food Network's show "Sweet Genius” competing for a prize of $10,000.

Though I find host & dessert master Ron Ben-Israel to be a little creepy, I do enjoy the show, watching the pastry chefs create some amazing desserts with very strange ingredients. And it is even better when there is a local competitor. So let us give our support to Chef Butters on April 19.

3)  As part of its ongoing efforts to support the community, Blue on Highland, located in Needham, is launching “Dine & Donate,” a program that allows guests to donate a percentage of their final bill to a local school or non-profit pediatric cancer care and research organization of their choosing. Guests that dine-in or order take-out from Blue on Highland on Sundays will be able to specify which local education or non-profit children’s organization they would like a percentage of their final bill to be donated to including: St. Jude Children’s Research Hospital, Dana-Farber Cancer Institute’s The Jimmy Fund, Chickering School PTO in Dover, or the Needham Education Foundation.

“We’re a neighborhood restaurant and there’s nothing more important in our communities than our schools and children. Our guests come from a variety of communities so we wanted to come up with a way that we could support several local PTO’s and cancer research centers, not just one organization,” said Catherine Walkey, Owner of Blue on Highland.

Guests need only fill out a card that specifies where they would like their percentage allocated, and Blue on Highland will do the rest. This takes place every Sunday, from 11:30am-9pm.

4)  In a city where scotch bars are often limited to scotch and cigar bars, Towne Stove and Spirits is ready to revamp and refocus the beverage program at their second level “Uptowne” bar. To introduce their new scotch bar concept to the neighborhood, Towne's Beverage Manager, Brad Bernardo, will be hosting a series of scotch tastings. Connoisseurs will sip, swizzle and snack while Towne’s beverage team shakes, stirs and swirls different single, blended, pure, and vatted malts that have been aged perfectly in oak.

When: Tuesday, April 17 & April 24, from 6pm – 7:30pm
These tasting events are complimentary to guests ages 21+ and an RSVP is required by emailing Towne’s Beverage Manager, Brad Bernardo: bbernardo@lyonsgroup.com. Limited space is available and is granted and confirmed (via email) on a first come, first serve basis.

5)   Concord Cheese Shop proprietor Peter Lovis is "..mad for spring goat cheeses, made from the milk of Mama Goats whose kids were born in March. While suckling, Mama’s milk is bold flavored and rich, which is manifested in spring-produced cheese. Of the 20-plus local and European goat cheeses sold at the Concord Cheese Shop, Lovis’ favorites are the “buttons” and “pillows” that are delivered within days of being inside Mama Goat. But like his children, he cannot choose between them."

“Goat cheese tastings should include one fresh, one ash-coated or leaf-wrapped, and one aged French goat cheese,” says Lovis. Some to look for now:
--Crystal Brook Farm (Sterling, MA) There are 100 kids on Annie Stoddard’s farm, and their mamas are producing incredibly thick and healthful milk. Annie’s cheese is delivered to the shop within 5 days of milking. Then, it is shaped into 2-inch crottins (French for goat droppings) and marinated in garlic and olive oil.
--Le Lingot de Quercy (France) resembles a small gold bar or ingot. It weighs half a pound, has a thin rind, and is firm enough to slice. One can observe the cheese ripening from the outside in, resulting in two distinct colors, textures and flavors.
--Valency (France) was created by a friend of Napoleon’s in the 1800s. Because the emperor’s war in Egypt was faring badly, the friend made sure that the traditional pyramidal shape of the cheese was truncated, so as not to remind Monsieur Bonaparte of his battle woes while dining.
--Ponte de Bique (Loire Valley) Another classically pyramidal cheese that’s light, fresh and pairs well with a glass of chilled Sancerre.
--Arina (Holland) This versatile goat gouda is firm and large. It utilizes milk from goats who’ve grazed all summer on fresh grass and hay. It’s made in the fall, so is slightly aged and ready for optimum eating now.
--Bonne Bouch (Vermont) is a 4-ounce round, packaged in a sweet wooden crate. Made from spring milk, but aged for a few months while covered in fine ash, an ancient method of cheese preservation that’s still popular.
--Laura Chenel’s Chevre (Sonoma) Creamy and mild, this handcrafted cheese is well-priced, and complements pizza and warm sandwiches.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  This New Year’s Eve, Blue on Highland in Needham will mark the end of 2011 and the start of 2012 with a night of festive celebrations complete with menu specials served all night long (4PM to 11PM) and a New Year’s Eve special dinner package for two for reservations made after 8PM. The New Year’s Eve dinner package will feature two entrees, including butter-poached monkfish and lamb osso bucco, and a half-bottle of Veuve Clicquot Yellow Label for only $75 per couple. Join Blue into the waning hours of 2011 and receive a complimentary champagne toast at midnight.

For more information or for reservations, please call Blue on Highland at 781-444-7001 or visit www.blueonhighland.com.

Menu Specials:
Appetizer: 
--Oysters Rockefeller, Served in puff pastry, $13
--Rissotto, Duck confit with roasted mushrooms and black truffle emulsion $22
Entrée
--Butter-poached monkfish with pearled couscous and a mache enoki mushroom salad $28
--Lamb osso bucco with balsamic burgundy demi-glace, germolata, parsnip-white bean puree and pancetta-braised brussel sprouts $28

2)  Ring in the New Year with an evening of dinner, laughter and music at Sauciety Restaurant, located at The Westin Boston Waterfront Hotel. The night will be hosted by comedian Sal Votano and will include a 3-course prix fixe dinner with a variety of live entertainment. The evening will feature four stand-up comedians, headlined by Steve Sweeney, and a New Year’s celebration at midnight that includes a champagne toast, DJ and dancing.

Along with Sweeney and Votano, the live entertainment lineup features fellow comedians Dave Russo and Tony V, as well as singer Carissa Scudieri and Sinatra Experience performer Joey Canzano.

WHEN: Saturday, December 31, 2011 | 7:00 p.m. to 2:00 a.m.
TICKETS: Tickets can be purchased at www.laughstub.com
• VIP Ticket - $125/person, includes 3-course prix fixe dinner, VIP seating, entertainment & complimentary champagne toast (prix fixe dinner will be served from 7:00pm – 9:15pm)
• GENERAL Ticket - $65/person, includes entertainment & complimentary champagne toast (à la carte bar menu will be available for additional purchase)
* Cash bar will be available and is not included in ticket price
OTHER: This is a 21+ event, photo ID required. Event cost does not include cash bar. Seating preference is based on fist come first serve. Seating requests can be made, but are not guaranteed, by emailing aleksandar.bogdanic@westin.com

3)  Olé Mexican Grill located in Cambridge and Zócalo Cocina Mexicana located in Boston are offering a reasonably priced option for New Year’s Eve with a special $38 per person, 3-course, prix fixe menu as well as treating their customers to free samples of “lucky foods” from around the world and late night surprises to ring in the New Year!

It’s a tradition in many cultures to feature certain food items just before, during, and just after the stroke of midnight. All Guests that are on hand just before the clock strikes twelve will be given a free platter of lucky foods from around the world to accompany their champagne toast and ensure luck in the New Year! (1 Per Table)

The special New Year’s Eve prix fixe menu will be offered in addition to the regular menus at Olé Mexican Grill and Zócalo Cocina Mexicana for $38pp. Dinner reservations are accepted at both restaurants until 11pm and the celebrations continue well into the early hours of the morning with a DJ at Zócalo Cocina Mexicana and lively lounge scene, and a festive environment at Olé Mexican Grill with a special DJ appearance late-night.

For Reservations, call Olé Mexican Grill (617) 492-4495 or Zócalo Cocina Mexicana (617) 456-7849.

4)  On Saturday, December 31st from 9pm-2:30am, The Beehive in Boston’s South End will host their 5th annual New Year’s Eve gala event. The Beehive’s, “Discothèque Burlesque New Year's Eve 2012” is an evening of bohemian decadence and eccentric fun. Guests will explore their senses as they take in the wonders of sultry Parisian burlesque performances by Calamity Chang & Stormy Leather, two of New York City’s burlesque scene’s busiest performers and producers, and dance to the grooves of the all-star band The AB’s featuring vocalist Sinclair Jennings. Executive Chef Rebecca Newell will feature a buffet of hors d’oeuvres and desserts throughout the evening, all served in a cocktail setting. Top it all off and toast the evening with a glass of champagne featured on The Beehive’s champagne list; with over 69 champagnes, it’s one of the most extensive lists in New England!

Cost of the event is $105 per person with food buffet, or $75 per person without buffet. Tax and beverages not included. Both ticket options include admission and entertainment. There is a cash bar all evening. Must be 21+ to attend. Tickets/Reservations are available by calling 617-423-0069 or visiting www.beehiveboston.com.

5)  Enjoy Christmas Day dinner at the Beacon Hill Hotel & Bistro on Sunday, December 25, from 1pm-10pm as Executive Chef Richmond Edes prepares a multi-course holiday feast. Reservations are strongly suggested and can be made by calling 617-723-7575.

MENU


Appetizers:
---Macomber Turnip and Chestnut Velouté, Cranberry, Herbs, Bacon Tuile
--Country Pâté, Traditional Accompaniments
--Baby Greens Salad, Hearts of Palm, Winter Citrus, Aged Chèvre, Banyuls
--Wellfleet Oysters on the Half Shell, Verjus Granita, Grains of Paradise
--Wild Mushroom Ravioli, Arugula, Porcini Broth

Wine pairing (optional)
2010 Domäne Wachau, Grüner Veltliner (Austria) or
2009 Château Pesquié Les Terrasses Rouge (Rhône Valley, France)

Entrees
---Free Range Turkey Roulade
Chestnut Dressing, Mashed Potatoes, Cranberry Sauce and Gravy
--Faroe Island Salmon
Roasted Parsnip, Quinoa, Brussels Leaves
--Fresh Potato Gnocchi
Black Kale, Miatake, Winter Radish
--Painted Hills Strip Loin
Pommes Robuchon, Nantes Carrots, Sauce Vin Rouge
--Roasted Goose Breast & Confit Thigh
Spiced Squash, Lentils du Puy, Pomegranate Jus

Wine pairing (optional)
2006 Kinton Syrah (Santa Barbara County, California) or
2009 Château Moncontour Vouvray (Loire Valley, France)

Desserts
--Bouche de Noël
--Chocolate Mousse Torte
--Pecan Pie
--Selections of Farmstead Cheese

Wine pairing (optional)
N/V Yalumba Muscat “Museum Reserve” (South Eastern Australia) or
N/V Quinta de Noval 10 Year Porto (Douro, Portugal)

Cost: $55 per person, $27 for optional wine pairing. A 20% gratuity will automatically be added to your bill.

6)  BOKX 109 American Prime, located at Hotel Indigo, will host a New Year’s Eve prix-fixe dinner. This special four-course menu will feature seasonally inspired dishes prepared by BOKX 109’s Executive Chef Jarrod Moiles. Dinner will be complemented by live music provided by local artist Matt Antunes. The evening will include a champagne toast at midnight, and plenty of party favors to help ring-in the New Year.

The four-course offering will feature the following:
First Course
Choice of:
--Hudson Valley Foie Gras (Mushroom salad, Brioche, and Sour Cherry)
--Salmon Tartare (Caper, Yuzu, Scallion, Aioli, and Wonton Crisps)
Second Course
Choice of:
--Warm Vegetable Salad (Roasted Fall Baby vegetable, Chicory, Citrus Goat cheese dressing, and toasted Pistachio)
--Arugula and Fried Artichoke Salad (Gorgonzola, Roasted Beet, and Roasted Garlic Vinaigrette)
Third Course
Choice of:
--Lamb Larded Tenderloin (Bandt Farm Tenderloin stuffed with an Australian Lamb Chop, and served with
Winter Vegetable Ragout and Balsamic Roasted Shallot Jam)
--Lobster Stuffed Sole (Braised Winter Greens, Cipolinni Onion, Chorizo and Saffron Cream)
--Bacon Wrapped Pork Tenderloin (Corn Cake, Roasted Tomato Relish and House Mustard)
--Boneless 12 oz Delmonico (Turnip puree, Rock Shrimp Pancetta, Asparagus Hash and Burgundy Gastrique)
Fourth Course
Choice of:
--Goat Cheese Panna Cotta (Red Wine Poached Pear and Aged Balsamic)
--Chocolate Crème Brulee (Bailey’s Cream and Raspberry Sorbet)

Guests may select items from the special prix-fixe menu, or from BOKX 109’s regular menu.
When: Saturday, December 31, Dinner from 5 pm to 11pm, Bar is open from 4 pm- 1 am
Cost: $75 per person (excluding tax; includes a champagne toast at midnight and party favors)
To make a reservation please call 1-617-454-3399

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  Foxwoods features special Thanksgiving dinner menus at several restaurants, including the following:

Paragon 
$35 per person
· Roasted Natural Turkey
· Whipped Potatoes and Giblet Gravy
· Fresh Cranberry Relish

Cedars Steak House 
· Butternut Squash Bisque ($7)
· Roasted Turkey Dinner ($24) or Baked Sole & Stonington Sea Scallops ($35)
· Pumpkin Pie ($8)

David Burke Prime 
$65 per person
· Choice of: Caesar Salad, Shrimp Cocktail, Butternut Squash Bisque, Roasted Beet Salad, Stuffed Clams Casino, Lobster and Corn Chowder or Baked Oysters
· Choice of: Local Organic Turkey, Pan Roasted Cod, Braised Short Rib, Petite Filet and Shrimp, 40 Day Dry-Aged Prime Rib, 12oz. Sirloin or Grilled Salmon
· Choice of: Pumpkin Crème Brulee, Carmel Banana Bread Pudding, Chocolate Hazelnut Cake, Apple Pot Pie or Vanilla Gelato

Al Dente
· Beet Salad ($13)
· Roasted Turkey Dinner ($19) or Lasagna Bolognese ($21)
· Cannoli Trio ($9)

High Rollers 
$35 per single dinner, $160 for 6-8 people and $200 for 8-12 people
· Dinner for 1: 6oz Turkey – Stuffing, Butternut Bisque Soup, Mashed Potatoes, Gravy, Roasted Yams, String Beans and Roasted Onions, Assorted Breads, Pecan or Pumpkin Pie
· Full Family Dinner (cutoff date: 11/22): 14 to 16 lbs Turkey – Stuffing, Butternut Bisque Soup, Mashed Potatoes, Gravy, Roasted Yams, String Beans and Roasted Onions, Assorted Breads, Pecan or Pumpkin Pie

Alta Strada 
$25.95 per person for Thanksgiving Buffet
· Vegetable Antipasti
· Cream Herb Rubbed Italian Ham Roast Turkey Breast
· Silky Potato Puree
· Pumpkin Bars

Veranda Café 
$19.95 per person
· Butternut Squash Bisque or Big Leaf Spinach Salad
· Roasted Turkey Dinner
· Pumpkin Pie or Pecan Pie

The Grill at Two Trees
$34.95 per person, $15.95 for children
· Butternut Squash Soup or Tomato Bisque with a Crab Meat Relish
· Simple Salad of Autumn Greens and Harvest Vegetables
· Choice of: Roasted New England Tom Turkey, Honey Glazed Roasted Duck Leg and Breast, Pan Roasted Tilapia with Chesapeake Blue Crab or Roasted Prime Rib of Beef
· Choice of: Pumpkin Pie, Pecan Pie or Warm Apple Crumb Pie

Foxwoods Resort Casino & MGM Grand at Foxwoods
Thursday, November 24
Paragon: 1 p.m. – 8 p.m.
Cedars Steak House: 1 p.m. – 9 p.m.
David Burke Prime: 5 p.m. – 10:30 p.m.
Al Dente: 1 p.m. – 8 p.m.
High Rollers: 3 p.m. – 11 p.m.; 11/27 pickup between 11 a.m. – 5 p.m.
Alta Strada: 4 p.m. – 9 p.m.
Veranda Café: 7 a.m. – 10:30 p.m.
The Grill at Two Trees: 7 a.m. – 9 p.m.


Reservations can be made by calling 1-800-369-9663

2)  Join Blue on Highland, located in Needham, for a festive four-course wine dinner on Wednesday, December 7, at 7pm. Chef Peter Tartsinis will prepare a holiday feast featuring seasonal favorites such as a camembert with bosc pears and balsamic, rack of lamb, and of course, a unique take on figgy pudding. Each course will be specially paired with wines from Bay State Wine. The cost is $50 per person (tax and gratuity not included) and reservations are required by calling Blue on Highland directly at 781-444-7001

MENU:
First Course
Individual camembert with bosc pears and balsamic
Second Course
Endive salad w/cranberries and cheese
Third Course
Rack of lamb with juniper-cabernet sauce
Fourth Course
Figgy pudding

3)  It’s that time of year again... time for The Beehive’s Annual Santa Brunch being held on Saturday, December 10, from 10am-3pm. Now in its fourth year, guests can count on delicious food + drink, Christmas carols, photo opportunities (Please bring your own cameras) and mingling and jingling with the big man himself... Santa Claus!

Couple all this fun with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13), or Beehive Eggs Benedict served with Virginia ham ($13.5) or try it with smoked salmon ($14). Don’t forget about The Beehive’s “Little Bee’s” menu perfect for your little one buzzing about. Children can choose from items such as Kiddie French Toast ($5), Scrambled Eggs & Toast ($5), or Free Range Chicken Fingers and Frites ($6).

Parents, while the kids are running around with Santa maybe you can sneak in one of The Beehive’s handcrafted cocktails such as the Beelini with Champagne and Apricot Nector ($11.5) or the Cranberry Winter Mojito with Gosling’s Dark Rum and The Beehive’s “Drunken Cranberries!” ($11).

Reservations are highly recommended. Regular brunch pricing and specials offered. No cover charge. This is an event for kids of all ages and please call 617-423-0069 for more information or to make reservations.

Culinary Creativity: Chef Jacky Robert

(Check out my Introduction to the Culinary Creativity series.)

Chef Jacky Robert is the owner/chef of Petit Robert Bistro, with three locations (two in Boston and one in Needham). Born in France, Chef Robert has a very impressive culinary resume, having worked all over the world in some of the best restaurants. Locally, a number of other famous chefs owe some type of culinary debt to Chef Robert, including people like Lydia Shire, Lee Napoli, Susan Regis, Tony Ambrose, Bill Poirier, Frank McClelland, Gordon Hamersley, Jeff Fournier and Marc Orfaly.

Petit Robert Bistro is a delicious French bistro, with many traditional dishes, as well as other French-influenced cuisine. I am a fan of the restaurant and recommend it to my readers as well.

Now onto the Interview--

How important is culinary creativity to you, and why?
Extremely. Without creative thinking in the realm of food, there would be no noodles, no puff pastry, no sauce Bearnaise, no Pekin Duck. Chefs contribute their creativity to cuisine the way other artists have done in music and painting. On a personal level, being the author/creator of a great dish provides great professional fulfillment.

Where do you get your inspiration?
I find inspiration in just about everything that I taste, see, smell, touch. Ben & Jerry's chocolate chip cookie dough ice cream gave me the idea for my Scrambled Quiche Omelet. Duck confit, sushi and kimchee evolved into my Crispy Duck Confit and Kimchee Maki Rolls. Oriental carpets inspired the Black and White Woven Pasta with Shrimp that I often served at Maison Robert.

What's the process you use for creating a new dish?
There needs to be an initial spark. If I think there is some future for my idea, I pursue it by experimenting and trying the same dish with different ingredients. When the dish is harmonious and make sense, only then do I serve it to my restaurant customers.

Do you do it alone or with a staff?
You cannot make love by proxy. Creativity is personal, and no one but you knows what the end product is supposed to be like.

How do you rest new recipes?
I write the idea down as soon as it comes (frequently in the middle of the night). If the idea is genuine, I test it in the morning, wherever I am. Most likely, recipes will require some kind of kitchen equipment in order to be executed, so the restaurant is often the best bet for a successful result.

What's the most difficult part of being creative?
To make sure that your wildest food ideas are actually palatable. That's the most difficult thing. In my opinion, many chefs serve garbage just for the sake of being different.

Do you ever experience an inability to be creative--like writer's block--and if so, how do you deal with that?
Facing the unknown is stressful. It is inevitable to have that feeling. It is similar to how an actor must feel just before going on stage. I have a glass of Bordeaux.

Relate one unusual anecdote about a new dish you've created in the past.
I once attended to a caviar demonstration, conducted by Monsieur Petrossian himself. In his remarks, he was adamant that caviar should never be served with onions. On the way back to my restaurant kitchen afterwards, I was in the mood to challenge his opinion, so I developed a special nightly appetizer: Onion Ring Blinis with Caviar and Onion Bavarian. It was a huge hit, and quickly became one of my signature dishes.

Culinary Creativity: Chef Marisa Iocco

(Check out my Introduction to the Culinary Creativity series.)

Chef Marisa Iocco, Boston's only Italian-born female chef, is the new Executive Chef of Spiga Trattoria Italiana in Needham. Chef Iocco has worked at many excellent Italian restaurants, including Galleria Italiana, La Bettola, South End Galleria, Bricco, Mare and Umbria. Her presence at these places has brought her many, well-deserved culinary accolades. Based on my experiences at Spiga, Chef Iocco is continuing her fine culinary work and Spiga is a worthy foodie destination.

Now onto the Interview--

How important is culinary creativity to you, and why?
Creativity is very important to me, and the most fun part of my job, because even if I choose to make a traditional Italian dish, with the addition of my own creative touches, it becomes completely mine.

Where do you get your inspiration?
Could be anything: memories, scents, happiness, melancholy, rain, snow, sunset, love.

What's the process you use for creating a new dish?
Mostly, I think about flavors and colors, then I add a touch of passion.

Do you do it alone or with a staff?
Mainly alone and then I share my thoughts with my entire kitchen team.

How do you test new receipes?
In my kitchen either at home or in the restaurant, or sometimes in my head while sleeping or walking my dog.

What's the most difficult part of being creative?
I don't see any difficult part to being creative.The rush of adrenaline that I feel is absolutely addictive. The problem is when I don't feel creative enough.

Do you ever experience an inbility to be creative--like writer's block--and if so, how do you deal with that?
Yes I did and I do. I feel scared and lost, but it is a learning process, so I try to become friends with this feeling, and then I try to let it go.

Relate an unusual anecdote about a new dish you've created in the past.
In my first restaurant, it was late afternoon and we were cleaning up before going home. A man named John came by every day from a nearby homeless shelter, to help out and make some cash.

Sometimes we shared an improvised dinner together, depending on what I felt like eating, or maybe I'd try some new tricks for a special dish for the next day. So on this afternoon, I made a spicy fish stew with hand-cut pasta baked in a terracotta pot and served with garlic bruschetta. John and I sat down to taste this new dish. It was extremely hot and spicy but we didn't care because we were tired and hungry. After the first couple of bites, John stared into my eyes without a word, then all of the sudden he broke into tears, then laughing, and then crying again. Then he uttered a single word: magic !

It meant the world to me because I had touched this man's heart and warmed his soul, and he was happy to celebrate that moment with me, all because of my food. That day I learned that, for me, food is the best and most spontaneous way to communicate with the world.

A few weeks later, after another man named John came into the restaurant, and I brought him the same dish. When I went to his table to ask if he'd enjoyed it, he stood up, hugged me tight, and said "It was magic." It was Johnny Depp.

City/Town Recommendations #13

This is my thirteenth post of a planned series noting my personal recommendations for food/wine places in various towns and cities. This time I am touching on a few different cities and towns, including Natick, Needham, Newton Lower Falls, Salem and Tewksbury. This list might be expanded and/or revised in the future but I will note when it changes. Be sure to check my extended reviews of many of these places elsewhere on my website.

Natick

Restaurants:

Minado
1282 Worcester Rd.
Natick, MA
Phone: 508-647-0495
(Good all-you-can-eat Japanese, sushi, seafood buffet)

Needham

Restaurants:

Petit Robert Bistro
45 Chapel Street
Needham, MA
Phone: (781) 559-0532
(Excellent French bistro)

Spiga Trattoria Italiana
18 Highland Circle
Needham, MA
Phone: (781) 449-5600
(Excellent Italian cuisine. Superb bread pudding)

Newton Lower Falls

Wine Stores:

Lower Falls Wine Co.
2366 Washington Street (Rt. 16)
Newton Lower Falls, MA
Phone: (617) 332-3000
(Excellent wine story with great selection and service)

Salem

Wine Stores:

Salem Wine Imports
32 Church St.
Salem, MA
Phone: 978-741-9463
(Very good boutique wine store)

Restaurants:

Fresh Taste of Asia
118 Washington Street
Salem, MA
Phone: (978) 825-1388
(Very good Asian food including sushi)

Tewksbury

Restaurants:

Kyoto
1487 Main St.
Tewksbury, MA
Phone: (978) 863-9889
(Good Japanese cuisine and hibachi steakhouse)