Recent Food & Drink Highlights

Today, I'd like to highlight of some of the foods and related-shops I've recently enjoyed. I want to spread the joy of some delicious dishes and worthy food shops.

Chicken Skin Crisps! I recently stopped at the World Market at Assembly Row in Somerville, a store which sells furniture, home decor, and lots of food, from all over the world. I was impressed with the variety of food and drinks you could find here, from chocolates to teas, Japanese goodies to English ones. I picked up several items, including the above, Flock Chicken Skin Crisps. They are made from chicken skins and "culinary seasonings." They also state they possess 13 grams of protein, no carbs, and no sugar. They were very crunchy and tasty, not too salty, and made for an excellent snack. They sell several other flavors as well, including Nashville Hot, Ranch, Buffalo, Barbecue, Teriyaki, and Dill Pickle.

Cal's Creamery, in Reading, offers delicious, homemade ice cream, and their Sundaes are especially delicious. They stock over 50 different flavors of ice cream, some seasonal, and you might find flavors such as Baklava, Salted Caramel Cow, Nutella Chip, Oreo Cheesecake, Cannoli, Saltz Pretz, and all of the usual regular flavors, like Vanilla, Chocolate and Strawberry. On many summer days, there's a line outside their ordering windows. You can eat outside at a few picnic tables, or dine inside at one of their interior tables. 

Their Sundaes come in Small ($8.41) and Large ($9.35), and the Small comes with two scoops while the Large has three scoops. You can get scoops of all of the same ice cream, and get different flavors. I chose a Small, with scoops of Banana Cream Pie and Coconut Macaroon. You then have a choice of sauces, including Hot Fudge, Caramel, Peanut Butter, Pineapple, Salted Caramel and Strawberry. I opted for the Salted Caramel. Next, you can get home-made whipped cream or marshmallow, and then have the option for walnuts and a cherry. I chose whipped cream, nuts and the cherry. This might be a Small, but it's a hearty dish, and the ice cream is creamy and flavorful. And the whipped cream is a great addition, with a firm and creamy texture, and it's not overly sweet. Rather than lunch one day, why not have a delicious ice cream sundae?  

I most often dine at Cappa's Trackside Kitchen, in Melrose, for breakfast. I especially love their Pancakes, although their egg dishes, including omelets, are very good as well. Very reasonably priced, good portions, and tasty food all combine to make this spot an excellent breakfast choice. They also serve Lunch, and I've recently gone there a few times to check it out. I ordered one of their Cheeseburgers, and got it with a side of Steak Fries, although I wasn't expecting what arrived. What huge slices of potato! A crunchy exterior with the softer potato interior. Such a tasty dish, and it's rare to find any restaurant serving these type of fries. The Cheeseburger was tasty as well. 

You're unlikely to walk by The Bread Basket, in Danvers, as it's a bit off the beaten path, a side street off Maple Street where most of the businesses are located. However, it's well worth the short detour. It's a French bakery, which makes breads and pastries, croissants and cookies. I was intrigued by the loaf of Cinnamon Babka, which in the above photo is behind the Chocolate Chip Babka. It was a good choice, filled with lots of cinnamon flavor, permeating much of the loaf, and the bread itself was soft and with some crunch from its exterior. If you love cinnamon, this would be a great choice. As I was ready to leave with my purchase, one of the cooks put out a basket of fresh, hot baguettes, and I had to buy one. Once I got to my car, I tore off a piece of the baguette as I couldn't wait to taste it, especially as it was hot. And it was everything I wanted in such a baguette, a crusty exterior with a fluffy interior. If only I had some butter with me at the moment. 

Also in Danvers, Tea Camilla is an independent tea shop, which sells over 150 loose-leaf teas and botanicals, as well as books, cups, candles, and other related items. What a huge selection of teas, including white, green, black, rooibos, and more. A number of the teas are flavored, and there's plenty of diversity in those flavors. You can purchase a packaged, small amount of the teas, often containing 1/2 to 1 ounce, or you can purchase a larger package. The small packages are a great way to try out the teas, to see if you like them or not. I ended up buying 6 different teas, including a Butterscotch White Tea, a Golden Tipped Yunnan Black Tea, and a Peach Oolong Tea. I've been using them to make iced tea, and I've loved all of the teas so far. The flavored teas are more subtle, and not overwhelming, and they don't present as sweet. You might think the Butterscotch would have been sweet, but it wasn't, and added more a creaminess to the tea, with the taste if butterscotch. 

They also serve hot and cold teas, and will make a hot tea for you from any of the teas they sell. Everything is made from scratch, including the iced teas, so you have to wait a short time for you tea to be ready, but you'll be very pleased with the results. 

The Early Boston/China Trade: Ginseng & Tea

During much of the 18th century, Americans didn’t know much about China, but they were intrigued by the trade goods coming from China, from silks to tea. At this time, one of the most famous books about China was The General History of China by Jean-Baptiste Du Halde, a Jesuit priest. Interestingly, Jean-Baptiste never journeyed to China, compiling his book from numerous reports of other Jesuit priests who had travelled there. The book was translated into English in 1738, and it also had a powerful impact in Europe, leading to a thirst for more knowledge of China.

The British East India Company began importing tea from China in the latter half of the 17th century, though initially it was an expensive luxury. However, over the course of about thirty years, the price dropped until eventually it was cheap enough for everyone, spreading tea consumption throughout the country. In addition, as the 18th century began, the East India Company had garnered a monopoly in the British Empire of trading with China. Thus, no one from the American colonies were permitted to trade with China.

Tea was introduced into the American colonies during the mid-17th century. Around 1650, Peter Stuyvesant, the director-general of New Amsterdam (which would become New York), introduced tea to the colony, where it became extremely popular. By the end of the century, it’s said that more tea was being drunk there than in England. During the 18th century, tea spread throughout the colonies, becoming common for all social classes, and by the middle of the century, the average colonist was consuming at least one cup of tea per day.

In general, the colonies had to purchase their tea from British traders, although sometimes they bought it from smugglers. During the early 1770s, as tensions with Britain increasing and war came, it’s said that about 75%-95% of the tea drank by colonists was then smuggled into the country. Even with the Boston Tea Party and similar protests, colonists continued to drink plenty of tea, simply obtaining it elsewhere than from the British.

After the Revolutionary War, when the U.S. was no longer part of the British Empire, they were finally able to begin their own trade with China, and over time would sell to China ginseng, sea otter pelts, silver, sandalwood, sea cucumbers, cotton fabric, and other items. American ships sailed around the Cape of Good Hope on their way to China. U.S. received silks, porcelain, furniture, and hundreds of thousands of tons of tea.

The first American ship to engage in trade with China, traveling across the seas to the port of Canton, was the Empress of China, a former 360-ton privateer, in 1784. At this time, Canton was the only Chinese port open to Westerners, and it had first been visited by Europeans, the Portuguese, in 1516. The English didn’t begin visiting Canton until 1637.

As an aside, a ship from Boston should have actually been the first American merchant ship to sail to Canton. In 1783, the Harriet, a 55-ton sloop under the command of Captain Hallet, set sail for Canton with a full cargo of ginseng root. However, while passing around the Cape of Good Hope, they encountered a ship owned by the East India Company. Possibly to protect their trade with Canton, the British ship offered to buy their ginseng, for double its weight in Hyson tea. Hyson tea, also known as Lucky Dragon tea, is a Chinese green tea. Captain Hallet chose to accept this deal, turn his ship around and return to Massachusetts. Accepting this lucrative deal was obviously much less dangerous than continuing to sail to Canton.

However, the Empress of China still had a significant connection to Boston. Backed by Robert Morris, who previously provided financial support during the American Revolution, the objective of the mercantile journey of the Empress of China was to obtain Chinese tea. To trade with the Chinese, the vast majority of the cargo of the Empress was ginseng, about 30 tons.

According to The Old China Trade by Foster Rhea Dulles (1930), ginseng was “.., a root used by the Chinese for its supposed miraculous healing qualities. It grew wild both in Manchuria and in the forests of the New World.” In addition, ginseng was “Known as the ‘dose for immortality,’ it was worth its weight in gold.” The forests of the U.S., including New England, were searched for ginseng root, which was considered inferior to the native Chinese ginseng, but still garnered quite a high price.

Robert Morris chose Samuel Shaw, a Bostonian and Revolutionary War hero, to be the supercargo, essentially the man in charge of selling the cargo, of the Empress of China. This was a hugely important role, and the very success of the journey was dependent upon Shaw’s mercantile and negotiation skills. 

Shaw, who was born in 1754, worked in counting houses prior to the Revolutionary War so was familiar with business. In 1775, when he was about 21 years old, Shaw joined the militia during the Siege of Boston, which lasted for nearly a year. He was promoted multiple times during the War, eventually ending up in 1780 as a Captain of the 3rd Artillery.

The Old China Trade by Foster Rhea Dulles (1930), stated Shaw was ”Shrewd, far-sighted, and of keen judgment, he was well equipped to deal with the merchants of Canton, but even more important, his tact and understanding were the qualities most necessary to win their friendship…” Shaw didn’t seem to possess any prejudices against the Chinese.

The Empress of China departed from New York on February 22, 1784, arriving in Canton on August 28. Shaw kept a journal of his experiences in Canton, concentrating primarily on the business aspects of his journey. He didn’t feel qualified enough to make general conclusions about the Chinese people as he saw only a very limited slice of their society, just a portion of their business aspect.

His journal also had an interesting passage which showed the nature of his soul and morality, and which was indicative that he was probably an excellent choice for the endeavor to Canton. During the sea voyage, Shaw passed by a French slave ship, and was outraged by what he saw, being a fierce opponent of slavery.

In The Journals of Major Samuel Shaw, the First American Consul at Canton by Samuel Shaw and Josiah Quincy (1847), Shaw wrote, “A number of the naked blacks were on deck,--poor creatures, going to a state of hopeless slavery, and, torn from every tender connection, doomed to eat the bread and drink the water of affliction for the reside of their miserable lives! Good God! And is it man, who distinguishing characteristic should be humanity and the exercise of every milder virtue, who wears sweet smiles and looks erect on heaven,--is it man, endowed by three with a capacity for enjoying happiness and suffering misery, to whom thou hast imparted a knowledge of thyself, enabled him to judge of right and wrong, and taught to believe in a state of future retribution,--it is man, who, thus tramping upon the principles of universal benevolence, and running counter to the very end of his creation, can become a fiend to torment his fellow-creatures, and deliberately effect the temporal misery of beings equally candidates with himself for a happy immortality.”

One matter he did mention was that the Chinese were initially confused about Americans, believing at first they were Englishmen. The Old China Trade by Foster Rhea Dulles (1930), it noted, “Among the Chinese the Americans were regarded as the ‘New People,’ and Shaw took great pains to explain the extent of the country from which he came and the possibilities of trade which his initial venture opened up.”

During his time in Canton, he was involved in a precarious situation which became known as the Canton War. A British ship, the Lady Hughes, had issued a gun salute in honor of some guests who had just dined on board. However, it accidentally killed a Chinese man and wounded two others on a ship located alongside the British vessel.

The Chinese demanded that the British turn over the gunner to them to face Chinese justice, which would have been a death sentence. The British refused, and two days later, the Chinese captured the supercargo of that British vessel, holding him hostage. They also suspended all trade and tensions were very high, with armed vessels on both sides gathering together, presenting an obvious threat.

In a letter printed in The Pennsylvania Packet & Daily Advertiser (PA), September 10, 1785, Shaw wrote, “It is a maxim of the Chinese law, that blood must answer for blood; in pursuance of which they demanded the unfortunate gunner. To give up the poor man was to consign him to certain death.” He also stated, “Humanity pleaded powerfully against the measure.” Obviously Shaw didn’t believe the gunner should be handed over to the Chinese.

As noted in The Old China Trade by Foster Rhea Dulles (1930), “Shaw now took the lead in urging a united front on the part of all concerned to force the Chinese to surrender their hostage and reach a peaceful solution of the controversy. But there was no feeling of unity among these rival traders. The French, the Danes and the Dutch frankly refused to risk hostilities on behalf of the English.” Despite their refusals, Shaw continued to support the British, even though their two countries had been at war recently.

Eventually, as there appeared no other viable option, the British surrendered, and turned their gunner over to the Chinese, who executed him by strangling. That action restored peace and commerce to Canton, albeit at a terrible price.

On December 28, 1784, Shaw sailed back home, having sold all of his cargo, acquiring 2460 piculs of black tea, 562 piculs of green tea, plus some silk, chinaware, and other assorted items. A picul is approximately 133 1/3 pounds, so the cargo included about 164 tons of black tea and 37.5 tons of green tea. The ship arrived back in New York on May 11, 1785. With a capital investment of $120,000, their profit was about 25%, or around $30,000.

The Empress of China planned to make a second voyage to Canton, and wanted Shaw to participate once again. Unfortunately, Shaw’s portion of the profits of the first journey hadn’t been significant so he had quickly acquired a new job, being appointed the First Secretary of the War Department. He decided not to accept the offer to rejoin the Empress.

However, China seemed to call to Shaw, and he soon resigned his position with the War Department to join a different ship travelling to Canton. In fact, five mercantile vessels (including one from Salem, Massachusetts) traveled to Canton within a year of the return of the Empress.

One of the other ships leaving New York was the Hope, and Shaw joined this voyage, leaving New York in February 1786, and arriving back in Canton in August. In 1786, Shaw was also appointed Consul to China by Congress, a position which would be renewed by President George Washington in 1790.

During this second voyage, Shaw found that nearly all of the tea prices in Canton were at least 25% higher than his prior voyage. In The Journals of Major Samuel Shaw, the First American Consul at Canton by Samuel Shaw and Josiah Quincy (1847), Shaw wrote, “The inhabitants of America must have tea,--the consumption of which will necessarily increase with the increasing population of our country.” Shaw remained in China until he sailed back to the U.S. in January 1789, finally reaching Newport, Rhode Island in July 1789. 

In addition, some statistics on this early China trade were provided by The Trouble with Tea by Jane T. Merritt (2017). “All told, between 1784 and 1790, forty-one American maritime ventures exchanged goods in Canton markets; some ships, such as the Empress of China, made several voyages. Over the next decade (1791–1800) another 166 American vessels sailed directly to China.” As for the tea trade, Merritt wrote, “Into the 1790s, tea made up at least half of the cargo value for most American ships trading in China.” In addition, “Whereas Samuel Wharton had reckoned that Americans drank 2 pounds of tea annually in the 1770s, a typical family of the 1790s might purchase and drink 4 to 5 pounds each year.”

While in Canton on this second voyage, Shaw had also commissioned a new ship to be built in Quincy, Massachusetts. It was to be the largest American ship, at 800 tons, ever launched and was named the Massachusetts. It was launched in September 1789 and Shaw underwent a voyage to Canton in March 1790, arriving in September. However, this trip encountered difficulties, and Shaw had trouble selling all of his cargo.

Curiously, Shaw decided to sell his new ship, and it was either bought by the Portuguese or the Danish (dependent on which source you consult). Shaw acknowledged that it was a very well built ship, but its size was more of a detriment than an asset. Such a large cargo posed a greater risk for investors and Shaw felt it was probably better to have smaller cargos, and thus less risk, attracting more potential investors.

He returned to the United States in 1792 but sailed again for China soon after, which would prove to be his final voyage. During this journey, he stopped Bombay, due to typhoons, where he contracted a serious liver disease. He reached Canton in November 1793, but, still ill, he chose to leave China in March 1794, but never reached the U.S. On May 30, near the Cape of Good Hope, Shaw succumbed to his illness and was buried at sea. Samuel Shaw was instrumental in establishing good relations with China, leading to a successful mercantile trade.

Over time, American merchants attempted to seek other trade items, besides ginseng, which would satisfy the Chinese, and this eventually led to a trade in sea otter fur pelts obtained from the Native Americans of the Northwest Coast. In September 1787, a group of six Boston merchants financed two ships, the Columbia and Lady Washington, to sail to the Northwest, obtain furs, and then travel to China.

The two ships encountered numerous difficulties on route, so that only the Columbia eventually made the journey to Canton. In August 1790, the ship successfully returned to Boston with 350 chests of Bohea tea, a black tea. Soon thereafter, other ships started buying furs to trade with China.

The Old China Trade by Foster Rhea Dulles (1930) stated: “Boston had initiated the trade; Boston kept a virtual monopoly of it.” For example, from 1790-1818, 108 U.S. vessels traveled to the Northwest and traded furs to China. There’s a partial list of these ships, with the names of 63 of them, and of that group, 52 were from Boston. That definitely shows Boston had a near monopoly on that trade.

How important was the China trade to the U.S.? According to When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail, by Eric Jay Dolin, “The China trade was critical to the growth and success of the new nation. It bolstered America’s emerging economy, enabling Boston, New York, Philadelphia, Salem, Providence, and other ports to thrive after the ravages of the war. In doing so it helped create the nation’s first millionaires, instilled confidence in Americans in their ability to compete on the world’s stage, and spurred an explosion in shipbuilding that led to the construction of the ultimate sailing vessels—the graceful and exceedingly fast clipper ships.”

Who would have thought that the trade in Chinese tea could end up being so important to the future of the U.S.? 

New Sampan Article: Ar-Showe, a Weatlthy Chinese Tea Seller

   The most interesting feature of Chinese life to me was that on board their boats, or sampans, as they are called....Upon these boats live whole families of three and even four generations."

--The Fall River Daily Herald, November 20, 1888

As I've mentioned previously, I've a new writing gig, contributing to Sampan, the only bilingual Chinese-English newspaper in New England. I've previously written twelve articles for Sampan, including:

In Search of the First Chinese Restaurant in Chinatown

Malden’s First Chinese Restaurant

Quincy's First Chinese Restaurants

Ruby Foo, Chinatown’s First Woman Restaurateur (Part 1)

Ruby Foo, Chinatown’s First Woman Restaurateur (Part 2).

Anita Chue: Another Influential Woman Restaurateur in Chinatown

Celebrate World Baijiu Day

Mary Yick, A Chinatown Pioneer Who Fought Discrimination

Bella Long, The Original Queen of Chinatown

A Restaurant Review of Viet Citron

The First Chinese Person To Live In Boston

Chinese Restaurant Finances in the 1920

My newest article, Ar-Showe: A Wealthy Chinese Tea Seller, is now available in the new issue of Sampan. Ar-Showe was one of the first Chinese to settle in Boston and soon became involved in the tea industry, eventually opening his own tea shop and becoming a wealthy man. Interestingly, he also worked for P.T. Barnum for a time, acting as an interpreter and traveling across Europe. Ar-Showe was a popular figure, and faced much less racism than the Chinese who would come later to Boston, partially as Ar-Showe was seen as more unique, and not a threat to anyone's jobs. If only Americans had treated all Chinese like Ar-Showe, the world would have been a better place. 

I'm currently working on a new article for the Sampan. 

What is a "sampan?" The newspaper's site states, "A sampan is a popular river boat in traditional China. This small but useful vessel, by transporting cargo from large boats to the village ports, creates a channel of communication among villages." And like that type of boat, Sampan delivers news and information all across New England, and "acts a bridge between Asian American community organizations and individuals in the Greater Boston area."

Sampan, which was founded in 1972, is published by the nonprofit Asian American Civic Association, "The newspaper covers topics that are usually overlooked by the mainstream press, such as key immigration legislation, civil rights, housing, education, day-care services and union activities. These issues are crucial to the well-being of Asian immigrants, refugees, low-income families as well as individuals who are not proficient in the English language."

There is plenty of interest in Sampan which will appeal to all types of readers, from restaurant reviews to historical articles, from vital news stories to travel items. In these current days when racism and prejudice against Asians and their restaurants is high, it's more important than ever that accurate information about the Asian community is disseminated and promoted. We need to combat the irrational prejudices that some possess, and support our Asian communities just as we would support any other element of our overall community. We are all important aspects of a whole, and we need to stand together.

Support Sampan!

Happy National Iced Tea Day

"Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths.”
--John Egerton

Today is National Iced Tea Day, a holiday I fully embrace. Every day, year round, I drink unsweetened iced tea. I'll drink iced green tea, black, tea, white tea, flavored teas, and more. It's simple, refreshing, and only has about 2 calories.

Iced tea was invented in the U.S., likely sometime during the 1800s in the South. There is a legend that iced tea was created in 1904, during the World's Fair in St. Louis, Missouri, by an Englishman Richard Blechynden. However, there is clear evidence iced tea existed before 1904, so Richard may be considered more the popularizer of iced tea rather than the actual inventor.

After water, tea is the most widely consumed beverage in the world. But, in the U.S., tea occupies the sixth position, after water, soda, coffee, beer, and milk. About 50% of Americans drink tea daily but not as many cups each day as coffee. The greatest number of tea drinkers are located in the South and Northeast regions.

According to the Tea Association of the USA, "In 2019, Americans consumed over 84 billion servings of tea, or more than 3.8 billion gallons. About 84% of all tea consumed was black tea, 15% was green Tea, and the small remaining amount was oolong, white and dark tea." And who is drinking this tea? "Approximately four in five consumers drink tea, with Millennials being the most likely (87% of millennials drink tea)."

A fascinating fact is that approximately 85% of the tea consumed in America is iced. That certainly shows the vast popularity of iced tea, which in its sweetened version is a staple in the South. Despite this popularity, iced tea can be difficult to find in restaurants during the winter months, though those same spots offer still have iced coffee available. Iced tea should be a year round drink, and not just a summer special.

Do you enjoy iced tea? If so, do you prefer it sweetened or unsweetened? Have you used iced tea in cocktails?

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) Bar Boulud, Boston, located at Mandarin Oriental, Boston, invites city-dwellers and visitors alike to get their wintry confectionary fix with Pastry Chef Robert Differ’s Parisian-inspired Chocolat Chaud.

Perfect for warming up on a chilly winter evening, guests are invited to taste these drinkable gourmet confections, crafted from the finest cocoa. Chef Differ will feature monthly seasonal flavors, each topped with a dollop of fresh Chantilly cream and accompanied by a selection of delectable bite-sized sweets. Flavors will include: (November) Mayan Gold, creamy luxurious dark chocolate blended with delicate spices and a hint of orange essence, served with vanilla bean marshmallows and snickerdoodle cookies; (December) Milk Chocolate Peppermint, classic milk chocolate complemented by cool peppermint stick, accompanied by latté swirl marshmallows and crinkle cookies; (January) S’Mores, 55% bittersweet chocolate featuring marshmallow and a graham cracker spoon, paired with Chef’s special homemade mallomars; and (February) Almond Joy, milk chocolate combined with creamy coconut and toasted almonds, served with Caribbean coconut marshmallows and almond macaroons.

For those who wish to expand their hot chocolate sipping experience, Bar Boulud will also offer adult-friendly cordial enhancements for an additional $4.

WHEN: Available through February 28, 2017 (served during dinner hours 5:30PM to 10:00PM)
COST: $10.00; additional $4.00 for cordial enhancement

2) Boston is gearing up to celebrate the 243rd Boston Tea Party Anniversary & Annual Reenactment on December 16, one of the largest live historical theatrical moving performances in the U.S. This December, actual tea from London's East India Company, the same come from where the original tea came that was thrown into Boston Harbor during The Boston Tea Party in 1773, will be again thrown into Boston Harbor. East India Company is shipping 220+ lbs of [expired] loose tea to Boston for this occasion.

This annual reenactment includes hundreds of reenactors who bring the story of The Boston Tea Party alive and theatrically recreate the famous events of December 16, 1773. This is an opportunity to experience one of America's most iconic public protests LIVE where it all took place 243 years ago. Last year, more than 600 people sold out the Old South Meeting House and thousands of spectators lined the waterfront to watch actual tea being thrown into Boston's historic waters (this portion is free and open to the public).

Many Boston restaurants and bars are offering a dose of patriotism this year with tea-inspired cocktails and dinner available throughout the month of December and/or the evening of Dec. 16, 2016.

Offered from December 1 - December 16, 2016:
--Avery Bar (10 Avery St. in the Ritz-Carlton Boston Common): The Northeast Mojito - Local gold rum, lemon, sugar, mint leaves, Bohea black tea (one of the teas throwing into Boston Harbor during The Boston Tea Party) - $16; Throw it into the Caribbean - Owls Brew Coco-Lada, Papa’s Pilar Rum - $16
--Bastille Kitchen (49 Melcher St.) - Tea Smoked Mussels Marinière with Earl Grey salt, rouille toast - $14
--Blue State Coffee (155 Seaport Blvd & 957 Commonwealth Ave., Boston) - Patriot Blend Coffee & Revolutionary Blend Tea
--Bon Me (313 Congress St.) Deviled Tea Egg - Eggs soaked in a black tea mixture topped with homemade spicy mayo, cayenne pepper, scallions - $2.50 each
--Harpoon Brewery (306 Northern Ave.) Annual December Boston Tea Party Ale - Craft beer made with Souchong tea, a black tea from the Wuyi Mountains in the Fujian province of China. The tea, provided by the Boston Tea Party Ships & Museum, is famous for its very distinctive smoky aroma and is one of the five teas thrown into Boston Harbor during The Boston Tea Party. The Boston Tea Party Ale launches on Dec. 5, 2016
--L’Espalier (774 Boylston St.) Southern Earl Grey - Earl Grey-infused Bourbon, Grand Marnier, oolong and ginger syrup, orange bitters, Champagne - $18
--The Marliave (10 Bosworth St.) The Boston Tea Party - Lunazul Tequila, Earl Grey tea, ginger beer, lemon - $12
--The Oceanaire Seafood Room (40 Court St.) Absolut® Boston Tea Party Martini - Absolut® Wild Tea Vodka, muddled with fresh lemons, triple sec, fresh sour mix -$10
--Red Lantern Restaurant & Lounge (39 Stanhope St.) Kold Tea - An oversized cocktail (serves 3-4) of jasmine and oolong-infused Tito’s Vodka, lemon, beer - $35
--RumBa (rum bar located in the InterContinental Boston - 510 Atlantic Ave.): IC-breeze - Barr Hill Gin, fresh brewed mint tea, limoncello, orange juice, Peychaud's bitters, simple syrup, lemon - $15;
Life & LiberTea - Rum steeped with Earl Grey tea, honey syrup, fresh muddled lemons -$14;
Tea Act - Rum, Domaine de Canton Ginger Liqueur, Mathilde Pêche, fresh brewed iced tea, fresh muddled ginger, fresh lemon juice - $14
--Tavern Road (343 Congress St.) The Sons of Liberty Daquiri - Lawley's New England Spirit (rum), black tea, grenadine, lime - $14

Offered the evening of the Boston Tea Party Anniversary/reenactment on Fri., Dec. 16, 2016:
--Barking Crab (88 Sleeper St.) The Crabby Tea Party - one cup of clam chowder, one entree of Harpoon IPA battered fish & chips, a pint of Harpoon IPA - $20.16
--Smith & Wollensky (294 Congress St.) Boston Tea Party Reenactment Prix Fixe Dinner - 3-course prix-fixe menu (signature steak or seafood, side & dessert), Samuel Adams Boston Lager™ - $45

3) Housed in a state of the art facility in Boston’s Newmarket district, the New England Center for Arts & Technology (NECAT) is hard at work fulfilling two critical needs that have been in the headlines this year:

1--Training professional cooks to step into kitchen positions that restaurants in Boston and its environs are desperate to fill

2--Providing FREE career training for chronically under-employed men and women, many of whom are homeless, just out of jail, or in recovery from opioid and/or other substance addictions

Despite the high public profile of these dual issues, NECAT and its programs have remained surprisingly under the radar. Its energized management team is commited to changing that.

“Our student success stories are amazing,” says Executive Director Josephine Cuzzi. “These are folks who have spent their entire adult lives drifting, imprisoned, or addicted, and come to us with no skills or self-confidence. Teaching them to cook is easy … what’s difficult is changing an attitude of not being accountable for their actions. The transformation is remarkable in those who make it through our program.”

NECAT offers a free, 16-week culinary program, whose goal is to get graduates placed in food industry jobs at a living wage. The training currently costs the organization about $7,000 per student.

Legal Sea Foods and Eataly are two area restaurant entities who have taken the employment lead, hiring dozens of NECAT grads and paying them equitably. The phones at NECAT have begun to ring from other brand name restaurant operators, who have gotten wind of the NECAT program and the 20 employment-seeking cooks that it turns out every 16 weeks.

Fund raising for its programs is key at NECAT, which depends on state and municipal grants and foundations for revenue. Towards that end, NECAT is about to launch its Master Chef Series, bringing global culinary talent to its Boston facility for demonstrations and dinners on a quarterly basis.

On Thursday, December 8 at 6:00 PM, NECAT will host a Middle Eastern cooking demonstration and multi-course dinner by internationally renowned chef/hotelier Uri Jeremias (known as Uri Buri) of Akko, Israel, a UNESCO city. Uri Buri, 71, is known in Israel as “the white-bearded prophet of fish and seafood,” and his restaurant in the 4,000 year old UNESCO World Heritage site of Akko was named Trip Advisor’s top choice in 2016 for fine dining in the Middle East.

Chef Uri Buri will treat Bostonians to an interactive cooking class in NECAT’s culinary demonstration theatre followed by a seated dinner of his signature dishes in NECAT’s Orchid Cafe’, both located at 23 Bradston Street, Boston.

A sampling of dishes on the December 8 menu:
* Ceviche of Local Fish
* Eggplant Bruschetta
* Curried Seafood Soup
* Tobiko (Flying Fish Roe) Stuffed Persimmons
* Tuna in Yogurt
* Arabic Lentils and Rice
* Kohlrabi & Arugula Salad
* Sea Bass in butter/sage/lemon sauce with cauliflower puree
* Mediterranean Shrimp in EVOO, garlic, chili peppers and lemon
* Seasonal Dessert ... regional wines

Tickets to the demonstration and dinner are $150 per person. Proceeds will benefit NECAT programs. Go to www.ChefUriBuri.eventbrite.com.

Owl's Brew: Tea For Cocktails

Nearly every day, year round, I drink fresh-brewed, unsweetened iced tea. I commonly drink black tea or green tea, and occasionally a flavored iced tea. I love the taste of tea and have also encountered a few delicious cocktails that used tea as an ingredient. Though you could brew your own tea at home to use in cocktails, there is an easy alternative, the tea mixers from Owl's Brew.

Back in 2011, in New York City, Jennie Ripps and Maria Littlefield established The Teaologist, later rebranded as Brew Lab Tea, a company that created artisanal custom tea blends. Two years later they expanded the scope of their business and founded Owl's Brew, to create tea-based cocktail mixers. Their desire was to make Owl's Brew as naturally as possible, without using the fake flavors that numerous other mixers and alcohols use.

The product is brewed in Vermont, in large kettles, and using fresh, natural ingredients, including an organic tea base and organic agave. The Owl's Brew is also gluten free and non-GMO. They make a variety of different blends, generally priced at 8oz for $9.99 and 32oz for $16.99. I first bought a bottle of The Classic at Total Wine, which is made with English Breakfast tea, lemon peel, lemon juice and lime juice. I experimented with this in several cocktails and later found their Smoky Earl at the Boston Wine Expo. Most recently, I got to taste several of their other flavors at the New England Food Show.

These tea mixers can be used with any type of alcohol, from rum to vodka, tequila to gin, beer to wine, sparkling wine to Port. The labels suggest that you mix two parts of the mixer with one part of alcohol but I would recommend experimenting with the ratios, finding something which meets your preferences. For my own preferences, I found an equal ratio was better, and sometimes even more alcohol was beneficial. Your ratio preferences will likely also depend on the specific flavor of the mixer and the type of alcohol you use. In addition, these tea mixers can be used as an additional ingredient in more complex and layered cocktails. It is a versatile product, limited only by your imagination.

The Classic has a bright lemony taste with black tea notes and more subtle lime accents. With The Classic, I initially mixed it with a Kimoto Junmai Sake, using three parts Sake to two parts mixer. The tea and citrus flavors worked well with the savory, umami-rich Sake. I think other Junmai Sakes would also pair well with the mixer. Ginjo and Daiginjo Sakes might not be able to stand up as well with the mixer. I also used The Classic with Speyburn Arranta Single Malt Scotch. The bold Scotch stood up well to the mixer at an equal ratio, and the tea and citrus flavors enhanced the taste of the Scotch. The Classic would definitely work well with a variety of different alcoholic beverages.

At the Boston Wine Expo, Jonathan Potash, the Cocktail Guru, and Kirsten "Kitty" Amann (pictured above) presented two different wine cocktails, The Wiseguy and the Santa Vino, which used Owl's Brew.  Both were intriguing cocktails, well balanced and tasty, though my favorite was The Wiseguy, which used the Smoky Earl. Made specifically for The Black Grouse Scotch Whiskey, the Smoky Earl is made from robust Lapsang Souchong tea, Earl Grey tea, lemon peel, honey, cane sugar and lemon juice. I very much enjoyed the smoky edge to the mixer, and in the cocktail, it was a pleasing combination with the yuzu and banana flavors. I very much want to experiment with the Smoky Earl at home.

Some of their other flavors, which I tasted at the New England Food Show, include:

White & Vine: White tea blended with pomegranate, lemon peel, agave, watermelon juice, lime juice, lemon juice, and raspberry juice. A nice fruity blend with a touch of tartness amidst the sweetness.

The Famous Mint Tea: Peppermint tea blended with lemon peel, agave, lemon juice concentrate, and lime juice concentrate. Lots of minty flavor.

Pink & Black: Darjeeling tea blended with hibiscus, lemon peel, strawberry juice, lemon juice, and agave. The pleasant strawberry flavor stands out with underlying citrus and black tea notes.

Coco-Lada: Black tea blended with coconut, chai spices, agave, pineapple juice concentrate, and coconut water. Tropical and spicy, this is an intriguing mixer which might be interesting in a frozen cocktail.

Overall, I was impressed with these tea-based cocktail mixers and will continue trying new combinations at home. I recommend you check them out too, and find some of your own favorite combinations. For more ideas, check out Jennie Ripps and Maria Littlefield new book due out this October, Wise Cocktails: the Owl's Brew Guide to Crafting & Brewing Tea-Based Beverages. 

Rant: PAUL Bakery. It's You Not Me

I'm a huge fan of unsweetened iced tea, whether black or green, and I'm not alone. According to the Tea Association of the USA, the wholesale value of the U.S. tea industry is over $10 Billion and Americans annually consume over 3.6 Billion gallons of tea. Each day, over half the U.S. population drinks tea, though people in the South and Northeast consume the most. You might be surprised to learn that 85% of the tea consumed in America is iced.

Despite the huge popularity of iced tea, too many restaurants seem oblivious to this fact. They seem to have fallen for the myth that iced tea is only a summer drink so once Labor Day arrives, iced tea vanishes from many restaurant menus. You'll still be able to get cold sodas, ice cream, and other cold items after Labor Day, but poor iced tea often gets banished until summer returns.  That is simply wrong and needs to change.

Iced tea is refreshing, thirst-quenching and the unsweetened version doesn't have the sugar content of sodas and other such drinks. It is also easy and very cheap to make so there is no reason why it shouldn't be available year round. At home, I have an iced tea maker and make it year round. In fact, I generally drink it every day, year round.

PAUL Bakery, which has almost 600 locations around the world, is starting to make inroads into Massachusetts, with locations in Boston, Somerville and Burlington. They make excellent breads and pastries, all with a French flair. However, despite their quality products, I won't stop there too often because they fail in another area. I would like to dine there more often, but I'm not satisfied when I currently visit it. And it all has to do with iced tea.

Though Paul offers iced tea, you generally can only get flavored iced teas. You can't get a simple black or green iced tea, unless it is decaffeinated. Why not? It makes no sense. You can get a simple, unflavored iced coffee but not iced tea. Its discriminatory to iced tea lovers and there isn't a valid reason to justify it. I don't drink coffee and don't want flavored iced tea, so if I go to PAUL, I end up with a bottled water and that isn't satisfying enough. I want a simple iced tea.

Until PAUL starts offering a simple, unflavored iced tea, whether black or green, then I will patronize them only rarely. PAUL, it's you, not me. Are you listening?

Kushala Sip: Coffee House: Now Open In Stoneham

The Kushala Sip Coffee House is now open in Stoneham, at 335 Main Street, across the the Town Common. Basically, it sells coffee, tea and other beverages, as well as baked goods and egg sandwiches. They have an outside patio and the inside is rather spacious and comfortable.  There is plenty of parking in the area, and it would be a nice stop on Thursday afternoons if you visit the Stoneham Farmer's Market.

Their baked goods come from two local bakeries, Swissbäkers (one of my favorites) and  The Mad Cake Genius (and they have Finnegans). That is very good news and I like having a place so close where I can pick up a Berliner or Wegli. They serve various egg breakfast sandwiches, and I need to explore those further, to learn their origin too.

There are three drink menus, including the Expresso which lists all the hot coffee options, in Small ($2-$3.55), Regular ($2.40-$4.35)or Large ($2.80-$4.65). There is a list of Frozen drinks, which include coffee and other drinks, such as Green Tea Matcha, Hot Chocolate Freeze and Fruit Smoothies. They come in Regular ($3.95-$4.55) and Large (%4.35-$4.495). Finally, there are the drinks Over Ice, including ice coffee,iced tea (organic), and Italian soda. There is plenty of variety, even for non-coffee lovers.

I'll be making a few stops here in the near future and will report back my thoughts. For now though, I recommend you check it out. And if you do, let me know your thoughts.

iFest: Ireland in Boston (And Win Tickets!)

In ten days, Ireland will come to Boston  at the iFest, a three-day festival that celebrates Irish culture, cuisine, heritage, hospitality, and entertainment. The festival will be held from Friday, September 26 to Sunday, September 28 at the Seaport World Trade Center. There will be something for all interests, such as Music/Entertainment, Literature/Design, Genealogy, Sports, Tourism, and Food/Drink. If you have any interest in Ireland, I'm sure there will be something here to intrigue you.

For my readers who enjoy good food and drink, the iFest offers much to savor. There will be Chef Demonstrations with several of Ireland’s top chefs, including Darina Allen, Kevin Dundon, Cathal Armstrong, and Euro-toques Young Chef of the Year Mark Moriarty, who will prepare dishes prepared with Guinness stout. These Irish chefs will be joined by some local chefs, including iFest Culinary Ambassador Barbara Lynch, Ana Sortun, Lydia Shire, Ming Tsai, Jasper White, and Colin Lynch. Mixologist Ezra Star of Drink will also demonstrate how to blend the perfect cocktail.

You'll also find an Irish food village with the opportunity to sample Irish produce, cheese, and bread and meet exhibitors from Burren Smoke House, Kerrygold, National Organic, and Crossogue Preserves.

Want something more alcoholic? You can attend a beer tasting at the new, experiential Guinness 20/20 Bar which will show the future of what Guinness pubs will look like, served with samples of Irish food. There will also be samples of Irish cocktails made with Dingle Distillery Irish vodka & gin.

There will also be Jameson Irish Whiskey tastings. In addition, a master cooper from the Midleton distiller will lead a master class on the old skill of cooperage – taking the barrels apart and showing how whiskey is distilled.

For something nonalcoholic, you could attend a Bewley’s Irish Tea Party with a Boston pastry chef, Maura Kilpatrick.

You can order tickets online here, and avoid waiting in line at the event to purchase tickets. A General Admission session ticket costs $60 or get a VIP ticket for $110. There are also special Family package deals.

However, I am also giving away TWO FREE GENERAL ADMISSION TICKETS (a $120 value) to the Sunday session. All you have to do to enter is to leave a comment here telling me what you like about Ireland, The contest will end on Thursday, September 18, at midnight. I will then randomly select one commenter to win the pair of tickets.

I'll be attending the iFest on Friday evening, and will be reporting back on what I experienced. Hope to see some of my readers there too. We could sip some Irish whiskey together.

Update on September 19: And the Winner has been selected! There were 8 entrants and I used a Randomizer to determine the winner of the free pair of tickets. Congratulations to the winner, JacquelineC. Please contact me to arrange to get your tickets.

Rant: Iced Tea Tragedy

During the summer, I drink fresh brewed, unsweetened iced tea every day. It is refreshing, thirst-quenching and doesn't have the sugar content of sodas and other such drinks. In addition, it is cheap, roughly 3 cents a serving if made at home. I don't stop drinking iced tea when the seasons change. I continue drinking it daily through fall, winter and spring. And I am far from alone in my love for iced tea.

Iced tea was invented in the U.S., likely sometime during the 1800s in the South. There is a legend that iced tea was created in 1904, during the World's Fair in St. Louis, Missouri, by an Englishman Richard Blechynden. However, there is clear evidence iced tea existed before 1904, so Richard may be considered more the popularizer of iced tea rather than the actual inventor.

According to the Tea Association of the USA, the wholesale value of the U.S. tea industry is over $10 Billion and Americans annually consume over 3.6 Billion gallons of tea. Each day, over half the U.S. population drinks tea, though people in the South and Northeast consume the most. What may surprise you is that 85% of the tea consumed in America is iced. That statistic shows the huge popularity of iced tea, but I think numerous restaurants are ignorant of this simple fact.

Right now, you can find iced tea at almost any restaurant, though it is not always fresh brewed. With the low cost of making fresh brewed iced tea, more restaurants should be making it themselves, rather than pouring it from some soda gun. The junk that comes from soda guns usually tastes bad, nowhere near as good as fresh brewed. I'd rather drink water than the iced tea from those soda guns. You do a disservice to your guests if your iced tea is poured from a soda gun.

My biggest problem will come after Labor Day, when summer is over. At that time, a number of restaurants begin taking iced tea off their menus, claiming it is only a summer drink. What a crock! Iced tea is a year-round beverage, and with the vast amount of people who enjoy it, restaurants need to pay attention and keep it on their menus all the time. They are losing money by taking it off their menus. These same places will keep ice cream and frozen shakes on their menus, so why not iced tea too?

Just because it is winter, it doesn't mean you should only serve hot beverages. These restaurants will still serve cold soda, but not everyone wants something carbonated. And they want something with more flavor than water. The popularity of iced tea should not be underestimated. Restaurants, pay attention and keep serving iced tea year round. Iced tea is cheap and easy to make so you have no excuses.

Authors, Alcohol & Accolades: Volume 10

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tea Cuvee: Cold Brewed Pleasures

The South End is a cool area that abounds with restaurants and unique shops. I recently attended a Blog And Tweet Boston event, at Gifted, a gift shop with lots of funky items, from jewelry to art, greeting cards to tableware. At the event, we got to meet numerous local shop owners and artisans, showcasing food, drink, jewelry, candles, glassware and more. It was a fun evening and good to learn about some of the new places and purveyors in the South End.

Travessia Winery presented three of their wines, including a Chardonnay, Vidal Blanc and Rose. As I have said before, Travessia is one of the best wineries in Massachusetts and you really need to check out their wines. All three of these wines are great for summer, and would pair well with a wide range of foods.

“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”
--Lin Yutang

Prior to attending the event, I was most intrigued to experience the new Tea Cuvee by Evy Chen (pictured above). I love tea, especially iced tea, so the idea of Tea Cuvee intrigued me. Evy is originally from the Fujian province of China, which has a lengthy history of tea and is a major region of tea production. At bars and elsewhere, Evy desired a nonalcoholic option, something other than soda or water. However, she also found most commerical tea products to either contain little tea or possess many artificial ingredients and flavorings. This inspired her to create a solution, to produce a new tea product that would be natural, refreshing and delicious.

The company is only about one year old, and Evy currently produces two different teas, with a third in production. The first tea is Moonlight, which is made from white tea, apricot and jasmine and the second is Amber, made from oolong tea, rosemary and orange zest. The tea is sold in 13.4 ounce bottles for $8.99 at places like Whole Foods, Shubie's and small gift shops. Organic whole leaf teas are used, and there are no sweeteners, artificial flavors or colors. Plus, it has 0 calories.

“Tea ... is a religion of the art of life.”
--Kakuzō Okakura, The Book of Tea

One of the essential aspects of the Tea Cuvee is that it is fully cold brewed and there is absolutely no heating involved. In small batches, the tea leaves are soaked in cold water for 16-20 hours. Why did choose to use cold brew rather than hot brew?  Because cold brewing is chemically different from hot brewing, and some say that it is a better process.

In short, brewing extracts various substances from the tea leaves and hot brewing performs this process faster. In addition, the heat causes certain chemical reactions which cold brewing does not. Cold brewing tends to produce less caffeine and acid, and the flavors are often more delicate and subtle. In addition, cold brewing is supposed to create more antioxidants, making it healthier for you.

Only the Amber was available for tasting, and I found it to be fresh and clean, with subtle roasted tea flavors, enhanced by bits of herb and citrus. It wasn't sweet and was quite refreshing. Evy suggests pairing the Amber with aged cheese or grilled meats. This is definitely a tasty tea that you should check out and I look forward to tasting more of Evy's teas in the near future.

“I am in no way interested in immortality, but only in the taste of tea.”
--Lu T'ung

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)  Boston Nightlife Ventures announces that Griddler’s Burgers & Dogs is teaming up with Union Square Donuts to launch the first ever ‘Bronut’. This donut-burger ($6) will combine a Griddler’s burger patty finished with a sizzling fried egg on top, inside a sweet, yet salty maple bacon glazed Union Square donut “bun”. The ‘Bronut’ will be offered only at Griddler’s with limited availability – beginning Saturday, July 6, it will be available Saturdays and Sunday only, from 11am-11pm, while supplies last.

I am not a fan of the name "bronuts" but the idea of a burger/donut combo is interesting.

2) This year, La Fête Nationale, the national celebration, is going international once again at The Beehive. On Sunday, July 14, in partnership with the French Government, the Consulate General of France in Boston, the restaurant will commemorate the storming of the Bastille with dinner, libations and a French flair of live Bastille street music. The doors will open at 5pm with inspired cocktails and flowing champagne from Domaine Chandon and Champagne Moet & Chandon. Dinner service will begin at 5:30pm and continues until 12am.

The event will heat up with a live special guest performance at 8pm when Lamine Toure will take the stage and fill the The Beehive with a French tribute to world music. Lamine Toure comes from a long line of musicians from Senegal and has been drumming since the young age of 4. Toure will be bringing his expert percussionist skills to The Beehive and will entertain the audience with a fusion of sounds combining Sengegalese mbalax with elements of jazz, funk, reggae and Afrobeat.

In addition to the regular menu, The Beehive will be serving Bastille Day specials including Frisèe aux Lardons Salade with Goat Cheese Crouton ($14), Skirt Steak Frites, Béarnaise sauce ($27) and Steak Tartare Frites ($26).

This event is 21+ and a cash bar will be open until 1am. For more information, or to make dinner reservation, please call 617-423-0069.

3) Mâitre d' hotel and Fromager Louis Risoli and Wine Director & Sommelier Lauren Collins present Salon Sessions, held at L’Espalier each month. Louis Risoli has defined the role of Grand Fromager across the east coast, as he was one of the first to bring this unique culinary practice to a restaurant setting. His passion for cheese is unparalleled and is the driving force behind the Grand Fromage at L’Espalier since 1988. Lauren Collins, Wine Director & Sommelier at L'Espalier, joined the team in 2012 and is a certified Advanced Sommelier through the Court of Master Sommeliers. Lauren is one of five people in Boston to obtain this esteemed certification.

L’Espalier presents Salon Sessions—an intimate yet educational wine and cheese pairing. Join experts Louis Risoli and Lauren Collins, as they share their knowledge on pairing cheese with wine and beer. Cheeses are selected from L’Espalier’s award winning cheese cart and the sessions are held in the L’Espalier salon which overlooks Boylston Street. The July Salon Session, on July 11, at 6pm, focuses on the classic pairing of Italian Cheese & Wine. The cheese selections will feature: Caciocavallo, a spicy and bold ubiquitous cheese of the south that is gourd shaped and dense with a bit of elasticity. Pecorino Toscano, a classic sheep’s milk cheese that is well aged, dense and slightly crumbly with flavors of butter and sweet/sour undercurrents. Robiola del Rocca, a creamy soft cheese made from cow, sheep and goat’s milk. Taleggio, often called Italy’s most elegant cheese, has a supple meaty texture and rich summery flavors.

Reservations are required. Event pricing is $55 per person. For additional information and to reserve space, please call L’Espalier at 617-262-3023

4) L’Espalier’s Tea Sommelier Cynthia Gold with special guest Ron Mutai of the Kenya Tea Development Authority, presents the latest Sunday Tea Tasting featuring the Teas of Kenya. From poaching and picking to brining and smoking, Cynthia is an expert using numerous techniques to combine flavors of teas and food to create appetizers, salads, main courses, and desserts. She has created a unique line of L’Espalier signature teas as well as a full line of tea cocktails. Ronald Mutai, Founder of Majani Teas, is a Kenyan native and expert in Kenyan teas. Growing up on a tea farm in Kenya, Mutai has a deep appreciation for the smooth, non-bitter flavor Kenyan teas embody.

Every Sunday, L’Espalier hosts a special Sunday Tea Tasting which highlights five teas around a specific theme. The theme is selected by Tea Sommelier, Cynthia Gold, and each are served and discussed along with a selection of tea sandwiches, pastries and petit fours. The menu includes dishes inspired by the theme and dishes cooked with the teas being served. The latest installment, on Sunday, July 21, 2pm, will be featuring the Teas of Kenya.

Tickets are $50 per person For reservations or more information please call (617) 262-3023.

5) Chef Jason Santos is mixing things up in the Financial District on Sunday, July 14, from 11am-3pm, with the return of Superhero Brunch at Blue Inc. Superhero Brunch features a superhero inspired soundtrack, superhero adornments, and a staff dressed head-to-toe in superhero fashions, and a menu full of dishes with the ultimate superhero aptitude. The menu will feature four brunch appetizers and ten brunch entrées, all priced under $15. Guests can choose to be the hero by choosing from the ‘The Good Guys’ menu (a menu that offers lighter options such as scrambled eggs and smoked salmon pizza) or the villain by choosing a dish from the ‘Villains’ menu (a menu that offers more indulgent options such as peanut butter pancakes and a crispy fried chicken sandwich), along with a choice of their very own ‘Sidekick’ of toast, hash browns, two eggs, fruit, bacon, and/or sausage to complete their perfect superhero or villain duo. Guests may also choose from a choice of espresso, cappuccino, an organic pot of loose leaf MEM tea or, a bottomless pot of coffee to pair with their superhuman meal.

Superhero Brunch is being offered at Blue Inc. for one day only, July 14.

Dining Outside of Taste Camp: Montreal's Culinary Delights

A beautiful view of Kaniatarowanenneh, the "big waterway" which is more commonly known as the St. Lawrence River. This is one of the sights I viewed during TasteCamp, a three day visit to Quebec, tasting wines, ciders, beers and local foods. However, this view was not on our itinerary and was discovered during a detour to eat some poutine. Outside of the official Taste Camp events, I used my free time to explore some of the other culinary offerings of Quebec and Montreal.

I found much that was worthy of mention, from excellent restaurants to a killer food market. However, I didn't take many photos of these extracurricular activities as I chose more to relax and savor the food. I still want to rave about them though, to provide some recommendations for anyone traveling to Quebec and Montreal.

I arrived in Montreal on Thursday night, a day early for Taste Camp, so I had some extra time to explore the city. For dinner, I went to Kaizen, a Japanese sushi bar and restaurant located on St. Catherine's Street. This is a sleek and rather large restaurant, divided into several different rooms. The main dining area has a high ceiling, and possess a nice elegance though without being stuffy. However, the background music was a bit disconcerting, making it seem more like a lounge than a restaurant.

The menu was extensive, including lots of intriguing selections, and includes much sushi, which you can get with brown rice instead of white if you so desire. We ordered some sushi, all which was fresh, large and delicious. The tamago, the omelet, was especially tasty, one of the best I have had. The organic salmon sashimi was also very good. For hot dishes, the fried calamari was some of the best I have tasted, small and tender rectangular pieces with a delightfully crisp batter. The sweet potato fries came with a curry-like dipping sauce topped by thin slices of foie gras. The crisp, plump fries went well with the dipping sauce and the foie was heavenly. A large bowl of mussels were prepared in a savory Sake broth, and they were addictive. Everything we ate was fantastic.

I was disappointed with the tiny number of Sakes on their wine list, and the only one that appealed to me cost over $600, which is not within reach of my wallet. The list though had a superb collection of wines, albeit pricey which is a common issue with most restaurants in Montreal. The wines came from all over the world, and included plenty of quirky and interesting wines. Wine lovers will certainly love perusing this list and will be sure to find something of interest. We ordered a Priorat white wine and an Austrian Blaufrankisch, both which I enjoyed.

Service was impressive, including the sommelier. We had to send back the first wine we ordered as it was flawed, and the sommelier took it right back without question. The food was reasonably priced and we left the restaurant very satisfied. Kaizen receives a strong recommendation.

On Friday morning, Taste Camp began with a late morning winery visit. I and my traveling companions, including Adam of Wine Zag, were a bit early so we drove around exploring the area. We stumbled upon the above roadside restaurant, drawn by the fact that they served poutine. I later learned that this restaurant has been around for many years and is a bit of a landmark. Poutine was likely invented in the 1950s in Quebec and essentially consists of french fries topped by brown gravy and cheese curds. There are plenty of variations, but the basic form is quite satisfying.

Adam had never had poutine before so this was his opportunity to taste this decadent and fattening dish. A Poutine Virgin. We all, including Adam, enjoyed the poutine, while sitting looking out over the St. Lawrence River and you can see our view at the top of this post. A perfect way to start the morning.

Our hotel was on the border of Chinatown and I spent some time exploring the streets of this small neighborhood. There were dozens of restaurants, bakeries, tea shops, souvenir stores, and more, ranging from Chinese to Vietnamese, Japanese to Thai. One of my first stops was to My Cup Of Tea, a bit of a high end tea shop, selling tea, cups, kettles and other tea-related items. It has a great collection of different teas, mostly loose leaf teas, and the quality seems high. I bought some Silver Needle White tea.

There was a tiny stall selling Dragon Beard Candy, a candy supposedly once reserved for only the Emperor. It is essentially strands of sugar surrounding a mixture of nuts, sesame seeds, coconut, chocolate, and sugar. The candy is made by hand, where a disk of corn starch and sugar is pulled continually until you get many thin strands. When completed, the candy resembles an insect cocoon and has some of the stickiness and texture of cotton candy. The inner mixture is very pleasant, a melange of sweet flavors and textures. A must stop in Chinatown for this unique treat.

One evening, we sought out a place for a late dinner and we were nearly overwhelmed by the myriad choices. We sought a place that wasn't a tourist trap, a place where locals dined. After some consideration, we selected Keung Kee Restaurant, which was hidden away on a second floor and it turned out to be a winner.

It is a medium-sized spot, with plenty of large round tables, with lazy susans, for big parties. It isn't fancy or elegant, more just a serviceable restaurant. The menu, which is in both Chinese and English, is lengthy and the dishes are reasonably priced, nearly everything under $15. The choices include Thai, Chinese and Americanized-Chinese dishes, a variety from Chow Mein to Jellyfish, from Thai Style Fried Shrimp to Pork Chop with Peking Sauce.

The Deep Fried Wontons ($4.25) were crunchy, filled with shrimp and quite tasty with a sweet sauce for dipping. A nice way to start our meal. The Fried Rice Noodles with Beef ($8.95) consisted of a large dish of flat noodles, with lots of tender beef and veggies, topped by a delicious brown gravy. The Half Crispy Chicken ($10.95) was exactly that, with moist meat covered by crisp and tasty skin. That skin was addictive! The BBQ Pork ($9.95) was a large dish of thin sliced BBQ pork, tender and tasty. The dishes seemed fresher than you get at some places, and the flavors were balanced. Definitely a place food lovers should check out.

Another evening, we went to Chinatown just for soup dumplings! While driving through Chinatown, I saw a large sign for the soup dumplings and knew I had to check it out. We went to Qing Hua Dumpling and were almost disappointed. They were preparing to close for the evening, but we convinced them to stay open for just a bit longer so we could have some soup dumplings. We didn't even really get to peruse the menu. We ordered a couple of basic pork soup dumplings, and our server recommended we also order lamb and coriander soup dumplings.

It seems their menu doesn't offer much beyond dumplings, though they have several varieties, including chicken, lamb, and uni. The dumplings were excellent, with a savory broth and plenty of nicely spiced meat. The lamb dumplings were a different style than the pork, but it seemed more a cosmetic issue than anything else. They filled my need and I would return again another time to try more of their soup dumplings. An uni soup dumpling sounds intriguing.

One of the afternoons, we decided to stop at the Jean-Talon Market, one of the largest and most popular food markets in Montreal. Within the main building, you will find a huge amount of fresh fruits and vegetables, as well as plenty of plants. You will also find on the outskirts, and on the streets surrounding the market, a diverse amount of food & drink stalls and shops. Meat, seafood, cheese, mushrooms, wine, olive oils, spices, bread, bakeries, crepes, chocolate, ice cream and more. What a superb collection of shops that will appeal to any food lover.

I had a great time in the La Fromagerie Hamel, a cheese and gourmet food shop, and I purchased numerous local Quebec cheeses. In other shops, I bought wine to take home and a crusty baguette to eat while walking around. I probably could have spent much more money here and filled my trunk with plenty of foods to take home. A must visit for any food and wine lover.