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) Tempo, on Moody Street in Waltham, brings fresh flavors to Thursday nights with the launch of its Taco Thursday. Every Thursday, Tempo will offer a choice of three delicious taco options created by Chef-Owner Nathan Sigel. Served with two tacos per order and priced at only $10, the taco additions to Tempo’s menu provide the perfect way to start your meal.
Diners can choose from signature tacos such as the All Natural Beef Brisket Tacos, Blackened Cajun Haddock Tacos, Shrimp and Chorizo Tacos, as well as a selection of unique taco creations, including the Venison Chili Tacos (crushed peanuts, caramelized corn crema, spiced blackberry port glaze), Yellowfin Tuna Tataki Tacos (pineapple-tomatillo salsa, avocado mousse, passionfruit aji), and Korean BBQ Duck Tacos (duck confit, spicy cucumber and radish salsa, crispy shallots, ginger-lime vinaigrette).
Available in both the dining room and bar area, the choice of tacos offered will vary every Thursday night giving guests the chance to sample and savor new tacos each week. Meant to share,
2) On Sunday, July 26, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington, is collaborating with New England’s very own root beer company, Tower Root Beer, for the fifth annual Root Beer Dinner, celebrating Tower’s 100-year-old classic soda recipe.
Founded in Somerville, in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.
Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. Over 30 years, Tower’s recipe sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.
Finally back, Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, prix fixe dinner by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat.
COST: $34 per person/ $14 for optional cocktail pairing
Reservations are required and can be made by calling Tryst at 781-641-2227.
3) A Wild Affair is a 21+ “tasting” event that will feature stations hosted by Greater Boston’s best restaurants and caterers as well as live entertainment, a silent auction, and an opportunity to stroll among the animals. 2015’s A Wild Affair is generously sponsored by Stoneham Bank and Weiss Farm.
Participating restaurants include Buffalo Wild Wings, Burton’s Grill, Edible Arrangements, Fuji at Assembly, Harrows Chicken Pies, Seasons 52, Woodman’s of Essex and many others.
Proceeds from A Wild Affair will support the operation and continued growth of Stone Zoo, its education programs and conservation initiatives.
WHEN: June 20, 2015
5:30 – 9:30 p.m.
TICKETS: For ticket information, visit www.stonezoo.org.
Showing posts with label soda. Show all posts
Showing posts with label soda. Show all posts
Thursday, June 18, 2015
Tuesday, March 19, 2013
New England Food Show: Some Thoughts
I found numerous items that had been shown at the NEFS last year and some items which, though tasty, didn't impress me. I only found two items, one food and one drink, which were especially compelling, which I wanted to bring to the attention of my readers.
Green tea has a number of health benefits so this drink should provide some of those benefits, though I don't know how much matcha is in this drink or its rough equivalency to a cup of green tea. I may follow up on that matter with the creators. What appealed to me was its taste, which was only lightly sweet and with a prominent green tea taste. I am not a big fan of sweet tea, but the sweetness level here is low so I enjoyed it. It also has a clean and compelling taste which many tea lovers would enjoy.
Chef Jason Santos:
-His phone is always in his pocket so it’s very convenient to be active on social. “I try to make is a part of my day.”
-He doesn’t look at social as a competition. “We’re all friends. I just naturally go into it and use it to engage with my followers.”
-His tactic is to keep it visual. He likes to excite people with what he’s doing. “Pictures add realism.”
-It is important to be active on social. “As chefs we are in charge of shaping the brand.”
-Always create a conversation. “I always end my posts with a question to keep people engaged.”
-He thinks it is important to use hashtags on Twitter
Chef Joanne Chang:
-“It takes all of a minute. I try to engage my following by letting them know what’s going on behind the scenes.”
-She gets ideas from other chefs/ restaurants and finds social educational.
-“I ignore negative feedback. If I can’t do it positively, I just don’t do it at all.”
-“If you view social media as advertising, it will backfire.” Her tactic is to keep things educational and create a buzz.
-Twitter is her favorite social platform because it’s short.
-“My managers are busy engaging with guests, I engage virtually on social platforms.”
Chef Jamie Bissonnette:
-Facebook is like a calendar, uses it to post pictures of events but mostly uses Twitter day to day.
-Engages managers and chefs to post on behalf of restaurants and wants them to be a part of their social voice.
-Social media allows for a new platform to learn about peers worldwide. “We don’t have to travel to France to see what chefs are cooking there. It’s a new way to get to know each other.”
-“It’s all about PMA-Positive Mental Attitude. You have to support everyone and engage in friendly competition.”
-“We have our own voice in this city, we aren’t competing with the food scene in NYC or Chicago.”
-“A chef is a teacher. I teach my employees but I learn from them too. It’s the same with social, it allows us to learn from each other.”
-When asked about negative feedback on social “I look at it as a door to turn the situation around.” Explains that he can reach out to them and listen to their concerns.
Chef Brian Poe:
-Uses Yelp to keep track of customer complaints and fix any reoccurring issues. “If I see continuous comments that a door guy is charging $20 to let people in, that’s something I wouldn’t have found out otherwise.”
-Explains that building a following on social takes time. “Be patient.”
-“The Boston food scene is becoming more serious, we have some of the best chefs, our clientele is becoming more educated.”
-“Twitter is instant and more like a filter, Facebook has staying power.”
-At first his tactic was just to get people to go in and eat. He would use social to see what others were doing. Now he’s “grown-up” and working on his brand.
We can see that each chef views social media in their own way, though there are similarities between some of their positions. Each chef has provided some valuable insight here and it is worthwhile to consider their thoughts in our own use of social media. These are chefs who have been successful in their use of social media so they have the experience and knowledge to help others.
Would any other chefs like to add their thoughts on social media?
Monday, November 19, 2012
Rant: New York Bans Large Cups Of Beer
Sometime in the near future...
Previously, New York City banned "sugar-sweetened" drinks, mainly soda, in cups larger than 16 ounces though it did not apply to drinks containing alcohol. The idea behind the ban was to help fight obesity. Then a government study determined that alcohol consumption actually contributes nearly as many empty calories as soda. In response, Mayor Bloomberg pushed though a ban on cups of beer and other alcohol larger than 16 ounces. Where will those bans end?
The soda ban is real and something which I oppose. I don't think it will really accomplish anything and it seems to be the low hanging fruit in the battle against obesity. There are ways to bypass the ban, such as all-you-can drink soda machines, which help to blunt any effect of the ban. It doesn't stop people from buying huge soda bottles at the supermarket and guzzling them at home. What is worrisome is that this could be the first step in a series of bans of other foods and drinks.
The government study on alcohol consumption is also real. The Las Vegas Sun reported that soda and other sweetened drinks account for 6% of an average person's calories, while alcohol accounts for about 5%. Not much difference there. The issue is divided by gender, with men usually consuming an average of about 150 calories from alcohol each day, while women only consume an average of 50 calories. Men also drink mostly beer while women have no clear favorite alcohol of choice. All those calories certainly add up over the span of a year.
A ban on large cups of alcohol could become a target of the near future. Though the city claims it has no immediate plans to ban it, there is at least one public health advocacy group which supports such an alcohol ban. They could push for such a ban, and maybe New York City would change their mind and institute such a ban. How many other cities might follow the example of New York City?
Let people eat and drink what they want. Stop these bans on items like foie gras and soda. Such bans seem more for public show than actually accomplishing anything of significant value. People can always find ways around such bans. The time spent on working on these bans could be better spent in many other areas, like trying to create jobs. Educate people about the potential dangers of items like sweetened drinks, but allow them the right to make their own choices.
Previously, New York City banned "sugar-sweetened" drinks, mainly soda, in cups larger than 16 ounces though it did not apply to drinks containing alcohol. The idea behind the ban was to help fight obesity. Then a government study determined that alcohol consumption actually contributes nearly as many empty calories as soda. In response, Mayor Bloomberg pushed though a ban on cups of beer and other alcohol larger than 16 ounces. Where will those bans end?
The soda ban is real and something which I oppose. I don't think it will really accomplish anything and it seems to be the low hanging fruit in the battle against obesity. There are ways to bypass the ban, such as all-you-can drink soda machines, which help to blunt any effect of the ban. It doesn't stop people from buying huge soda bottles at the supermarket and guzzling them at home. What is worrisome is that this could be the first step in a series of bans of other foods and drinks.
The government study on alcohol consumption is also real. The Las Vegas Sun reported that soda and other sweetened drinks account for 6% of an average person's calories, while alcohol accounts for about 5%. Not much difference there. The issue is divided by gender, with men usually consuming an average of about 150 calories from alcohol each day, while women only consume an average of 50 calories. Men also drink mostly beer while women have no clear favorite alcohol of choice. All those calories certainly add up over the span of a year.
A ban on large cups of alcohol could become a target of the near future. Though the city claims it has no immediate plans to ban it, there is at least one public health advocacy group which supports such an alcohol ban. They could push for such a ban, and maybe New York City would change their mind and institute such a ban. How many other cities might follow the example of New York City?
Let people eat and drink what they want. Stop these bans on items like foie gras and soda. Such bans seem more for public show than actually accomplishing anything of significant value. People can always find ways around such bans. The time spent on working on these bans could be better spent in many other areas, like trying to create jobs. Educate people about the potential dangers of items like sweetened drinks, but allow them the right to make their own choices.
Thursday, June 23, 2011
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.
**************************************************************
1) On Sunday, July 17th, at 6:30PM, Chef Paul Turano of Tryst Restaurant in Arlington, is collaborating with New England’s very own Root Beer company, Tower Root Beer, to create an exclusive Root Beer Dinner, celebrating the return of Tower’s 97-year-old classic soda recipe after a 30-year hiatus.
Founded in Somerville, MA, in 1914, Tower Root Beer evolved from a tonic company into a specialized Root Beer company. During the Prohibition of the 1920’s when Root Beer became the substitute for beer that was no longer available, their pharmacist- perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.
Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger forced them off the market.. For the past 30 years, Tower’s recipe has sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.
Finally back, Tryst Restaurant is celebrating the return with a classic, three course, $29 prix fixe dinner, $40 with optional cocktail pairings, by Chef Paul Turano featuring Root Beer inspired dishes. Tryst will also feature innovative cocktails inspired by the sweet treat. Reservations are required and can be made by calling Tryst at 781-7641-2227.
MENU:
First Course
Licorice and sassafras rubbed pastrami, root beer pickle & toast points
Second Course
Tower Root beer & stout braised beef short ribs
Third Course
Old fashioned root beer float with a banana cream filled Twinkie
Paired Cocktails
Tower of Manhattan
Sassafras infused Bourbon with a root beer reduction and orange bitters
Dark and Cloudy
Goslings Black Seal with Ginger Beer and Root Beer
Spiked Float
Root Beer float with Tuaca and Vanilla vodka
2) The concept of purposefully eating in complete pitch-black dark originated with Jorge Spielmann, a blind clergyman from Zurich. When guests ate dinner at the Spielmann house some would wear blindfolds during their meal to show solidarity with their host and to better understand his world. What Spielmann’s sighted guests found was that the blindfolds heightened their sense of taste and smell and made their dining experience more enjoyable. This unique dining concept opened as a restaurant in Switzerland called Blindekuh (Blind Cow) and has expanded to restaurants in Paris, Moscow, Berlin, Prague, Hong Kong and more recently in New York and California.
The concept was brought to Greater Boston by founder David Goldstein, producer of Mystery Café, creator of the Boston Chocolate Tours and founder of the award winning team building company, TeamBonding. For the next Dining in the Dark Dinner David Goldstein has partnered with Chef Tony Bettencourt and his restaurant 62 Restaurant & Wine Bar in Salem. On Sunday, July 10th, at 7:30pm, 62 Restaurant will take blindfolded guests on a journey through the tastes and smells of Italy.
Guests will begin their three-course journey by being transplanted to a bacari (Venetian pub) where their first course will be traditional cicchetti (hors d'oeuvres) highlighting the key components of Venetian cuisine which is in-season fish, seafood and regional vegetables. Guests will taste the salt air and be guided by their narrator and tour guide. Next stop on the trip will be a rustic farm and vineyard in Tuscany where guests will smell burning wood and the waft of grapes from the vineyard paired with the sounds of local music. Finally, guests will end up in the capital city of Rome where they will conclude their journey at a bustling city cafe.
Each course will involve only the heightened senses of taste, smell, touch and sound; and will be a journey not to miss as narrators and musicians guide diners through each region. As menus cannot be revealed until the night of the event, dietary restrictions or allergies should be mentioned when calling the restaurant to make reservations. The cost of the dinner is $75 per person and includes 3 courses and all N/A beverages. An additional/optional wine pairing is available for $15 or guests may have their drinks cocktailed.
For reservations please call the restaurant at 978-744-0062.
3) At Flemings Prime Steakhouse & Wine Bar, guests can enjoy a three-course Prime Rib Dinner at a special price every Sunday evening in July and August (July 3, 10, 17, 24 and 31; August 7, 14, 21, and 28).
MENU: The Sunday Prime Rib Dinner is a 3-course meal featuring:
· 12 ounces of succulent Prime Rib, served with a trio of sauces
· Choice of The Wedge, Fleming’s or Caesar salads
· Choice of one side dish
· Choice of dessert
COST: $29.95 per guest
4) On June 27th, Legal Sea Foods in Park Square will host the Alsace Wine Dinner, part of their ongoing celebration of the region located in northeastern France that boasts the most natural and authentic grape flavors in wines. Hosted by Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, this special four-plus-course dinner will pair signature cuisine with brilliantly perfumed French wines.
The menu will be presented as follows:
HORS D’ OEUVRES
A Variety of Seasonal Tastes
Lucien Albrecht Blanc de Blancs Crémant d’Alsace Brut NV
FIRST COURSE
Spring Greens Salad (asparagus and egg, with warm ramp and slab bacon dressing)
Hugel Gentil 2009
Willy Gisselbrecht Pinot Blanc 2009
Trimbach Pinot Gris Reserve 2007
SECOND COURSE
Smoked Salmon Tartare (fried capers with dark rye, preserved lemon mustard sauce)
Domaine Weinbach Sylvaner Reserve 2009
Domaine Zind-Humbrecht “Gueberschwihr” Riesling 2007
THIRD COURSE
Grilled Trout and Juniper-Scented “Choucroute Garnie” (bacon wrapped potatoes and whole grain mustard)
Domaine Zind-Humbrecht “Clos Windsbuhl” Riesling 2006
DESSERT COURSE
Warm Apricot Croustade with Mascarpone Ice Cream
Rolly Gassmann Gewurztraminer 2004
COST: $75 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397, or visiting: www.legalseafoods.com.
5) The 14th annual Taste of Allston will be held Saturday, June 25, from 12pm-3pm, at the Murr Center at the Harvard Athletic Complex in Allston and features food from an international array of Allston Village eateries, samples of several international and domestic beers and wine, a silent auction and live music.
Allston Main Streets and President Marc Kadish are excited to announce that Allston’s vibrant dinning scene will be coming together to show off their amazing restaurant diversity and help support the community. The neighborhood’s cuisine features popular food from around the world, including tastes from China, Korea, Brazil, Russia, Italy, Taiwan, Malaysia, Vietnam, Colombia, France, Thailand, India… and of course good old U.S.A. tried and true favorites.
Rain or Shine at the Murr Center at the Harvard Athletic Complex, 65 North Harvard Street, in Allston. Ample parking is available at the site, which also has door-to-door service via MBTA buses #66 and 86.
To benefit the vibrant Allston community! All proceeds will benefit Allston Village Main Streets, a community-based public-private partnership working to revitalize the Allston commercial district.
Tickets are $15 per person in advance, and $20 at the door, $10 for kids under 12. Tickets are available on-line at www.allstonvillage.com.
**************************************************************
1) On Sunday, July 17th, at 6:30PM, Chef Paul Turano of Tryst Restaurant in Arlington, is collaborating with New England’s very own Root Beer company, Tower Root Beer, to create an exclusive Root Beer Dinner, celebrating the return of Tower’s 97-year-old classic soda recipe after a 30-year hiatus.
Founded in Somerville, MA, in 1914, Tower Root Beer evolved from a tonic company into a specialized Root Beer company. During the Prohibition of the 1920’s when Root Beer became the substitute for beer that was no longer available, their pharmacist- perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.
Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger forced them off the market.. For the past 30 years, Tower’s recipe has sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.
Finally back, Tryst Restaurant is celebrating the return with a classic, three course, $29 prix fixe dinner, $40 with optional cocktail pairings, by Chef Paul Turano featuring Root Beer inspired dishes. Tryst will also feature innovative cocktails inspired by the sweet treat. Reservations are required and can be made by calling Tryst at 781-7641-2227.
MENU:
First Course
Licorice and sassafras rubbed pastrami, root beer pickle & toast points
Second Course
Tower Root beer & stout braised beef short ribs
Third Course
Old fashioned root beer float with a banana cream filled Twinkie
Paired Cocktails
Tower of Manhattan
Sassafras infused Bourbon with a root beer reduction and orange bitters
Dark and Cloudy
Goslings Black Seal with Ginger Beer and Root Beer
Spiked Float
Root Beer float with Tuaca and Vanilla vodka
2) The concept of purposefully eating in complete pitch-black dark originated with Jorge Spielmann, a blind clergyman from Zurich. When guests ate dinner at the Spielmann house some would wear blindfolds during their meal to show solidarity with their host and to better understand his world. What Spielmann’s sighted guests found was that the blindfolds heightened their sense of taste and smell and made their dining experience more enjoyable. This unique dining concept opened as a restaurant in Switzerland called Blindekuh (Blind Cow) and has expanded to restaurants in Paris, Moscow, Berlin, Prague, Hong Kong and more recently in New York and California.
The concept was brought to Greater Boston by founder David Goldstein, producer of Mystery Café, creator of the Boston Chocolate Tours and founder of the award winning team building company, TeamBonding. For the next Dining in the Dark Dinner David Goldstein has partnered with Chef Tony Bettencourt and his restaurant 62 Restaurant & Wine Bar in Salem. On Sunday, July 10th, at 7:30pm, 62 Restaurant will take blindfolded guests on a journey through the tastes and smells of Italy.
Guests will begin their three-course journey by being transplanted to a bacari (Venetian pub) where their first course will be traditional cicchetti (hors d'oeuvres) highlighting the key components of Venetian cuisine which is in-season fish, seafood and regional vegetables. Guests will taste the salt air and be guided by their narrator and tour guide. Next stop on the trip will be a rustic farm and vineyard in Tuscany where guests will smell burning wood and the waft of grapes from the vineyard paired with the sounds of local music. Finally, guests will end up in the capital city of Rome where they will conclude their journey at a bustling city cafe.
Each course will involve only the heightened senses of taste, smell, touch and sound; and will be a journey not to miss as narrators and musicians guide diners through each region. As menus cannot be revealed until the night of the event, dietary restrictions or allergies should be mentioned when calling the restaurant to make reservations. The cost of the dinner is $75 per person and includes 3 courses and all N/A beverages. An additional/optional wine pairing is available for $15 or guests may have their drinks cocktailed.
For reservations please call the restaurant at 978-744-0062.
3) At Flemings Prime Steakhouse & Wine Bar, guests can enjoy a three-course Prime Rib Dinner at a special price every Sunday evening in July and August (July 3, 10, 17, 24 and 31; August 7, 14, 21, and 28).
MENU: The Sunday Prime Rib Dinner is a 3-course meal featuring:
· 12 ounces of succulent Prime Rib, served with a trio of sauces
· Choice of The Wedge, Fleming’s or Caesar salads
· Choice of one side dish
· Choice of dessert
COST: $29.95 per guest
4) On June 27th, Legal Sea Foods in Park Square will host the Alsace Wine Dinner, part of their ongoing celebration of the region located in northeastern France that boasts the most natural and authentic grape flavors in wines. Hosted by Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, this special four-plus-course dinner will pair signature cuisine with brilliantly perfumed French wines.
The menu will be presented as follows:
HORS D’ OEUVRES
A Variety of Seasonal Tastes
Lucien Albrecht Blanc de Blancs Crémant d’Alsace Brut NV
FIRST COURSE
Spring Greens Salad (asparagus and egg, with warm ramp and slab bacon dressing)
Hugel Gentil 2009
Willy Gisselbrecht Pinot Blanc 2009
Trimbach Pinot Gris Reserve 2007
SECOND COURSE
Smoked Salmon Tartare (fried capers with dark rye, preserved lemon mustard sauce)
Domaine Weinbach Sylvaner Reserve 2009
Domaine Zind-Humbrecht “Gueberschwihr” Riesling 2007
THIRD COURSE
Grilled Trout and Juniper-Scented “Choucroute Garnie” (bacon wrapped potatoes and whole grain mustard)
Domaine Zind-Humbrecht “Clos Windsbuhl” Riesling 2006
DESSERT COURSE
Warm Apricot Croustade with Mascarpone Ice Cream
Rolly Gassmann Gewurztraminer 2004
COST: $75 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397, or visiting: www.legalseafoods.com.
5) The 14th annual Taste of Allston will be held Saturday, June 25, from 12pm-3pm, at the Murr Center at the Harvard Athletic Complex in Allston and features food from an international array of Allston Village eateries, samples of several international and domestic beers and wine, a silent auction and live music.
Allston Main Streets and President Marc Kadish are excited to announce that Allston’s vibrant dinning scene will be coming together to show off their amazing restaurant diversity and help support the community. The neighborhood’s cuisine features popular food from around the world, including tastes from China, Korea, Brazil, Russia, Italy, Taiwan, Malaysia, Vietnam, Colombia, France, Thailand, India… and of course good old U.S.A. tried and true favorites.
Rain or Shine at the Murr Center at the Harvard Athletic Complex, 65 North Harvard Street, in Allston. Ample parking is available at the site, which also has door-to-door service via MBTA buses #66 and 86.
To benefit the vibrant Allston community! All proceeds will benefit Allston Village Main Streets, a community-based public-private partnership working to revitalize the Allston commercial district.
Tickets are $15 per person in advance, and $20 at the door, $10 for kids under 12. Tickets are available on-line at www.allstonvillage.com.
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