Rant: Beets, Dirt & Enjoyment

Beets are a polarizing vegetable, with a significant number of people hating them, believing that they taste primarily like dirt. There are plenty of others though that love beets, specifically seeking them out on restaurant menus or at the grocery store. Beets are especially healthy and nutritious, making them a great choice for your diet. If you can only get past them tasting like dirt.

It's probably not a surprise that I'm not a fan of beets. Yes, I believe they taste like dirt, and not in a good way. I enjoy earthiness in my wines, but I feel there is a different type of earthiness in beets, one that doesn't appeal to my palate. I don't enjoy beet salads, no matter what other ingredients are included in such a salad. And I'm definitely not alone in my opinion of beets.

Could a chef find a way to get me to enjoy beets? The possibility exists, no matter how remote. Then, last week, that possibility became a reality.

While dining at Committee, a Greek restaurant in the Fan Pier region, they always provide you with a complimentary meze, usually a special Dip of the Day with warm pita slices. Their Sun Dried Tomato & Feta Dip has long been one of my favorites. Last week, their complimentary meze was a Beet & Garlic dip, and I winced a little when it was brought to the table. I assumed I wouldn't enjoy it because it was made with beets. Dirt-tasting beets!

However, I made the effort to taste it, to open my mind to the possibility that maybe I would like it. I did have high expectations but there were reasons to hold out a tiny bit of hope. First, I know the talent that Committee has in the kitchen, the culinary skills that transform ingredients into delicious and interesting dishes. As I've long said, a great chef can make me eat just about anything. Second, I wanted to be open, to be willing to at least try something new and different. I've often encouraged my readers to do the same, to be willing to eat or drink new things, to broaden their palates.

So, I slathered some of the beet & garlic dip upon a slice of pita, and took a tentative bite. And then another, and then another. It actually was tasty, with more of an earthiness rather than a dirt taste. It was enhanced by the garlic, and there was even a hint of sweetness to the dip. I was enjoying something made with beets! I ate and savored a good portion of the dip, and have to give kudos to the Chef and kitchen staff at Committee for creating such a tasty little dish.

When you go out to eat and drink, take chances. You never know where they might lead.

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) Slated to open late next month, Bodega Canal will bring elevated Mexican fare and flare to the TD Garden neighborhood. Owner of North End gastropub Ward 8 and newcomer North Square Oyster, Nicholas Frattaroli aims to elevate Mexican dining with the “rustic luxe” concept. Bodega Canal will offer an alternative to the sports bar-heavy neighborhood with a fresh, lively destination for guests to enjoy a delicious meal, pre- or post-game drink, or fun night out on the town.

Helmed by Chef Kenny Schweizer, who also oversees the kitchen at Frattaroli’s Ward 8., Bodega Canal’s menu will offer a variety of house-made guacamoles, appetizers, tortas, salads, entrées, and, of course, plenty of classic and reimagined tacos. Menu highlights will include: Mole Short Rib with dirty rice and roasted green beans; Buttered Lobster Tacos with butter-poached lobster, grilled corn pico de gallo, cojita; and ancho crema, and Queso Fundido with chorizo and poblano rajas.

Ward 8’s General Manager Mike Wyatt will oversee the bar program as beverage manager to develop a creative, carefully curated cocktail, beer, and wine menu. With a full liquor license, Bodega Canal will serve up a wide variety of options including: a variety of margaritas; three frozen drink options; red, white, and rosé sangria; signature cocktails; shareable drinks; South American and Spanish wines; Mexican soft drinks; Mexican coffees; and domestic and foreign beers available by draft or the bottle.

“Always having loved Mexico’s cuisine and its rich culture, our team is excited to open a space that celebrates the vibrancy and boldness of Mexican flavors and dishes. In an area brimming with sports bars, we’re looking forward to bringing a fresh, new, sophisticated concept to Canal Street. We felt there was a need for a really great quality restaurant and bar that offers guests a fun atmosphere as well as elevated food and drink; we hope Bodega Canal meets that need!" says Frattaroli.

Located at 57 Canal St., Boston, MA, Bodega Canal will be open daily. The bar will be open Sunday through Wednesday from 11:30 to 1 a.m., and Thursday through Saturday from 11:30 to 2 a.m. Lunch will be served daily from 11:30 a.m. to 3 p.m. Dinner will be served Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Weekend brunch service will begin at a later date. For more information, please visit www.bodegacanal.com

2) Every Tuesday, from 11am-6pm, Temazcal Tequila Cantina in Lynnfield will celebrate Taco Tuesday. They will offer handcrafted tacos for ½ off, for lunch or early dinner and drinks. Choose from any of Temazcal’s tacos, served with Mexican rice and black beans, including: grilled vegetable tacos, grilled chicken tacos, fish tacos, lettuce wrap Ahi Tuna tacos, lettuce wrap grilled salmon tacos, Asada skirt steak tacos, or tacos mechados (braised short ribs).

3) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar welcome autumn with a special fall Columbus Day edition of brunch on Monday, October 9, from 10am-3pm.

Executive Chef Matt Drummond will be dishing out Loco’s signature brunch items like Avocado Toast (marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado), the decadent PB&J French Toast (peanut butter & berry jam stuffed, banana foster sauce, spiced peanuts), savory Cubano (carnitas, tasso ham, queso, house pickles, special sauce) and other fall-inspired specials.

Those looking for a liquid brunch can keep the weekend going with signature cocktails from Bar Manager Kaitlyn Fischer, including the cult-favorite Coco Margarita and a variety of other seasonal sippers.

4) On Thursday, October 12, from 7pm-9pm, Tavolo Ristorante will host a Mushroom Dinner Extravaganza. Chef Eric will present each course and Dunk, from Dunks Mushroom Products & Foraging LLC, will also join in to showcase a selection of mushrooms and products that he cultivates locally, and that we take pride in cooking.

The Menu:
1st Course: Wild Mushroom Bruschetta - black stainer foccacia, Langwater Farm garlic, local quail eggs, italian black truffles
2nd Course: Lacto Salad - mixed mushroom conserva, lacto green beans, Judy's greens, housemade black garlic, mushroom jerky
3rd Course: Beef Tartar - king of the woods crown, farm shallots, herbs, dandilion mustard
4th Course: Chitarra Ramen - serrano chili, chitarra, wild sassafras and umami broth, jenny's duck eggs, shroom accutrements
5th Course: Chaga Panna Cotta - matsutake, maple gummies, vanilla and pine froth

With complimentary amuse bouche and tea course! Menu subject to change. Vegetarian option available.

Cost: $50 per person. Drink pairings for an additional $30.
Limited spots available so get your tickets now at Eventbrite.

5) Culinary creativity is nothing new for Chef Leo Asaro who has been Chef de Cuisine at Michael Schlow’s Latin-inspired eatery Tico since 2014.

This Fall, Asaro’s bringing something new to Tico's table with “Leo’s Lab” - an interactive dining experience where guests get a front row seat for the appetizing action of Asaro’s artistry at Tico's intimate chef counter. From cocktail concoctions to delectable dishes, “Leo’s Lab” is a culinary journey through bites, sips and anecdotes and an unmatched celebration of sensory stimulation.

"Leo’s Lab" will be in business on select Tuesday and Wednesday evenings with one 6:30 pm seating for up to 8 guests. Tickets are $75 per person (not including taxes or gratuity), and include a welcome sip of champagne, one cocktail creation, five savory courses and a dessert finale served with a side of friendly banter with fellow guests and a culinary discussion throughout the meal with Asaro himself.

This series kicked off on October 3rd and upcoming dates include:
Tuesday, October 3
Wednesday, October 18
Wednesday, November 8
Tuesday, November 28
Tuesday, December 5
Tuesday, December 19

Asaro has spent over a decade mastering his culinary craft and coming up with fun, new ways to engage diners. The Johnson and Wales graduate studied under Chef Daniel Boulud before finding a home in Schlow’s restaurant group. Impressed with his skills and ability to design beautiful dishes, Schlow brought Asaro up the ranks from Sous Chef of his renowned restaurant Radius, to Executive Chef of beloved Via Matta, and eventually to his current post at Tico in the Back Bay.

For tickets and more information on Leo’s Lab, visit http://www.ticoboston.com/leo-s-lab.

6) You may already be aware of the famed Craigie Burger – but did you know that you can enjoy it this Friday for lunch at Craigie On Main? You can also pair it with a beer from Exhibit A Brewing. Tony Maws started this once a month Craigie Burger & Beer event in the summer with Notch Brewing, and cooked for sold-out crowds. So this fall he is welcoming Exhibit A Brewery to Cambridge on October 6, November 3 and December 8. Mark your calendars now, these lunch events sell out!

Date: Friday, October 6
Time: 11:30am – 2:00pm
Price: $18.00 / Craigie Burger. Your choice of beverage is not included in the $18
To make Reservations, go to this : Eventbrite Link:
https://www.eventbrite.com/e/burger-lunch-at-craigie-on-main-with-exhibit-a-tickets-38202200811

Little Leaf Farms: Now & The Future (Part 3)

Did you know that approximately 20% of all cases of food poisoning are due to leafy greens, more than any other type of food?

I've already written about some of the advantages of Little Leaf Farms, from its use of rainwater to its incredibly high yields, thereby saving even greater resources. This is an innovative operation, which succeeds on many levels, creating a more sustainable farm which offers many advantages over conventional lettuce farms. I want to note other advantages too, as well as to discuss the availability and taste of their leafy greens.

Back in January 2013, the Centers for Disease Control and Prevention (CDC) released a comprehensive report, covering the period of 1998-2008, on the sources of food poisoning. The report mentioned that there are about 48 million cases of food poisoning each year, which includes about 3,000 deaths. Leafy greens constitute the greatest single source of food poisoning though they are not as deadly as other sources such as poultry. An important reason why leafy greens can cause food poisoning is due to unsanitary field workers. You certainly need to thoroughly wash lettuce before eating, and hope that restaurants you patronize do the same. If not, you risk potential food poisoning.

At Little Leaf, because of all their automated processes, there is only minimal human interaction in the process, and gloves are used on those few times when intervention is necessary. What that means is that the potential risk of food poisoning from their leafy means is drastically reduced from what you will find in field-grown leafy greens. That is another compelling reason to purchase Little Leaf leafy greens. If you've ever had a case of food poisoning, from items such as listeria or salmonella, you surely don't want a repeat so you'll want to take measures to reduce your risk of another such illness. In addition, they never use any type of chlorine-based cleaners or other chemical washing agents on their leafy greens.

As I've previously mentioned, over 98% of the lettuce in our country is grown in California and Arizona. It must then be trucked across the country to New England, incurring additional transportation costs, using additional resources and incurring a greater environmental impact than local products. With Little Leaf Farms, their leafy greens can be on store shelves the day after it is harvested, meaning you get fresher greens, with a lower impact on the environment and using less resources. Many people want to support local businesses, especially if they provide an excellent product, and Little Leaf Farms is worthy of your support.

Scientific support for the Little Leaf Farms hydroponic farm also comes from a recent study published in the International Journal of Environmental Research & Public Health. The study, titled Comparison of Land, Water, and Energy Requirements of Lettuce Grown Using Hydroponic vs. Conventional Agricultural Methods, compared hydroponic to field agriculture for lettuce farms in Arizona. They found hydroponics yielded about 11 times more lettuce than field agriculture and also used 13 times less water. However, it required significant more energy but that is also based on the location of Arizona, which has a hotter climate. The study notes that cooler climate regions would have much less energy needs, and renewable sources of energy would also reduce the ultimate cost.

As Little Leaf Farms is located in Massachusetts, which possesses a much overall cooler climate than Arizona, energy needs would be much less. In addition, as mentioned before, Little Leaf uses some solar power to combat energy issues, and a number of the components of their farm have also been designed to conserve energy. In addition, their yields should be much greater than what was found in the study, which is only another added benefit.

Currently, Little Leaf Farms is growing six different leafy greens, including arugula, green leaf, red leaf, multiblond, red chard and finstar, though they are not yet selling a commercial product including their finstar. Currently, they sell two commercial products, a Red & Green Leaf Mix and a Spring Mix (which includes arugula, green leaf, red leaf, multiblond, & red chard), in 5 ounce bags at a competitive price. Their leafy greens, which came onto the market in July, are available at many of the large supermarkets, including Stop & Shop, Star Market, Shaws, Market Basket, Hannafords, and Big Y, as well as smaller markets like Russo's. In addition, restaurants can order bulk, four-pound boxes of the Little Leaf products through Baldor Food.

The big question arises, how do these leafy greens taste?

My favorite of their leafy greens was their Arugula, with a strong and compelling peppery flavor, and it also reminded me in part to garlic. The arugula isn't as bitter as others I have tasted and it makes a great base for a salad, and would be versatile for many other dishes as well. Little Leaf sells boxes of just their arugula to restaurants and I would highly recommend that restaurants check it out, as it contains lots of flavor.

The Finstar lettuce, a cross between romaine and ice berg lettuce, was crisp and clean, with a nice texture and the taste of romaine.

The Red Chard is a more bitter green but with some buttery notes on the finish.

The Red Leaf is a milder flavored lettuce

"Lettuce is a vehicle to transport refrigerated water from farm to table."
--Tamar Haspel, a columnist at The Washington Post

In Tamar's article, she attacked salads, stating they are "overrated" and "pitifully low in nutrition" though her words generally concerned iceberg lettuce and not other leafy greens. It is those other leafy greens which actually are nutritious, with the darker greens tending to be the most nutritious. Leafy greens generally are good sources of vitamin K, vitamin A, vitamin C and iron. Tamar's criticisms are much less applicable if you use different types of leafy greens in your salad. The Little Leaf operation also avoids some of the other problems Tamar mentions, such as the risk of food poisoning.

Little Leaf Farms is also socially conscious, and provides hundred of cases of leafy greens each week to local food banks and other support organizations such as Loaves & Fishes and The Greater Boston Food Bank. How many farms in California or Arizona are contributing to food banks in Massachusetts?

Though Little Leaf Farms has only started selling their leafy greens, they have been looking to the future. They hope to break ground next year on a second greenhouse, basically the same size as the existing one, and attach it to the current building. Within three to five years, they hope to grow even more, constructing a couple other greenhouses. They are also likely to add to their product line, such as maybe an Arugula-only bag for consumers (which is a great idea).

One of their biggest challenges is raising consumer awareness of their products. Their operation is fascinating, sustainable, innovative and local. Their leafy greens are tasty, fresh and present a drastically reduced risk of food poisoning. However, consumers need to learn those facts, to be aware they have a new local option for leafy greens. And getting the word out to consumers is not an easy task.

At the supermarket, consumers are confronted with a variety of lettuce brands, in various types of packaging. Currently, the Little Leaf Farms packaging doesn't really stand out and doesn't emphasize the fact that the leafy greens are grown locally in Massachusetts. If you look closely at the bags, you can learn that information, but the average consumer is unlikely to do so. The packaging needs to make that information much more prominent and visible. It needs to attract the attention of consumers, to make them look more closely at their packages.

Restaurants too need to be made aware of this new option, to learn about these locally grown leafy greens which can add to the flavors of their dishes. Their food purveyors may not mention that they now stock Little Leaf Farms, so restaurants might need to specifically request it.

Little Leaf Farms may be the future of leafy greens and I strongly recommend that you check out their products.

Check out Part 1
Check out Part 2

Little Leaf Farms: Born Local, Raised Right (Part 2)

"Born Local. Raised Right."
--The motto of Little Leaf Farms

As I mentioned yesterday, Little Leaf Farms is located in Shirley, a 14 acre-site within the Devens Regional Enterprise Zone. This zone is the former location of the 4,400-acre Fort Devens military base and is now administered and regulated by the Devens Enterprise Commission. Within this zone, you'll now find private residences, schools, open parkland, and numerous businesses. Paul Sellew, the founder of Little Leaf Farms, worked with MassDevelopment to acquire the 14-acre site, investing a significant amount of his own money into this endeavor, indicative of his confidence in this project.

A three-acre facility was constructed, with 1 hectare of growing space within the greenhouse, which is the equivalent of about 2.47 acres. The construction of the facility included numerous aspects intended to conserve energy, be more sustainable, and contribute to the success of this hydroponic operation. For example, the Devens site was specifically chosen so they could use more affordable and sustainable energy, as Devens uses a significant portion of solar energy. In addition, the glass used in the construction of the greenhouse was specially designed to maximize the use of natural sunlight. During the winter, when there will be much less natural light for the greenhouse, they will use LED-powered grow lights, which use 40% less electricity than conventional grow lights.

The greenhouse was constructed with a north-pitched roof so that it could collect rainwater, which is then stored in a 2 million-gallon basin located to the rear of the building. One inch of rain provides them about 75,000 gallons of water and their basin is currently two-thirds full. The rainwater is their primary water source and their goal is not to use any other water, absent any significant drought. Interestingly, despite the scarcity of rain this summer, the farm still acquired more water than they needed for their purposes. Thus, they haven't had the same drought problems which have plagued California this year. None of their water is wasted as it is all used by their leafy greens. Their entire system uses about 90% less water than is needed for traditional field-grown lettuce operations, significant savings of an important and limited resource.    

Before the water from the exterior basin can be used in the greenhouse, it is first disinfected with UV light, using the machinery pictured above. This ensures the water isn't tainted before being used to irrigate the leafy greens.

Once the water has been disinfected, it is then stored in this interior water tank, where it will then be used for irrigation, as well as partly for the temperature regulation system.

Most of the operation of the greenhouse is automated, meaning much less labor is necessary, and they currently only have ten employees. They do need to have one of their two growers present every day of the week. The growers include Pieter Slaman, the Head Grower and a fourth-generation Dutch lettuce grower, and Tanya Merrill, the Assistant Grower, who graduated from Cornell University last year with a horticulture degree.

Watching the entire process is amazing, seeing how smoothly it runs, from seeding to packaging. And it all begins with the pelleted non-GMO seeds, like those pictured above, which are obtained from Holland. The seeds are expensive and Little Leaf purchases a large amount of seeds on a regular basis as they harvest on a regular basis.

This is Juan, the "father" of the greenhouse, as he is responsible for seeding.

The entire process begins with an empty, long white plastic growing tray, referred to as a gutter.

Next, a strip of "horticultural stonewool" (pictured above) is placed into each tray. The stonewool is a fibrous substitute for soil and is actually made from crushed and melted rock basalt, which eventually gets spun into wool. This stonewool is specifically designed to hold water and air, and is also natural and inert, meaning it doesn't provide any nutrition to the plants. Because their seeds are grown in stonewool, and not soil, their leafy greens currently cannot be labeled as organic. Hydroponics and organic certification remains an area of contention. Seeds are then added to the stonewool and the tray is then conveyed on a belt to the greenhouse.

For the first three days of their life, the newly seeded trays, are kept beneath the rest of the trays, gaining the shade they need for germination. Once they have sprouted, then the trays will be automatically moved to the same level as the rest of the plants.

Within the green house, there are 12 production lines, with a total of 2130 gutters. The oldest plants are located the closest to the conveyor belts, and the gutters will move forward each day. In addition, as the plants get larger, the space between the gutters increase so that each plant gets sufficient light as crowding could create too much shade. Each day, 120 gutters, per line, will be harvested and it takes only 25 days from seed to harvesting. As such, each gutter could be seeded and harvested about 14 times during the course of a year. They do not harvest at full maturity, harvesting at a time when they feel the leafy greens are at maximum flavor. Maintaining the balance of the lines and gutters is very important to their operation.

This is a gutter which I witnessed being moved to the conveyor belt, ready to be harvested, and headed to the cutting room.

Paul stated that their projected annual yield should be in the low millions of pounds! Hypothetically, if their total yield were 2,000,000 pounds, that would equate to 1000 tons, or about 400 tons per acre. Now, let's compare that to the average yield of leafy greens on an acre of land in California, which is only 12 tons. Little Leaf is producing as much leafy greens on one acre as it would take for over 33 acres in California. That is incredible and is a massive savings in valuable resources. As I said yesterday, lettuce production occurs on about 323,000 acres, but if the Little Leaf process was used, you could decrease that amount down to only 9700 acres!

Little Leaf uses a hydroponic system known as "nutrient film technique," where, in short, water containing nutrients, feeds the plants. Little Leaf purchases all of the various ingredients separately including nitrogen, phosphorus, potassium, and micronutrients, and then creates their own nutrient blend, carefully selecting each ratio.

They do not use any chemical pesticides, opting instead for more biological control. Insects which could cause problems include aphids and white flies, and one of their means to controlling this threat is through parasitic wasps which live within the greenhouse. The greenhouse is also "over pressure enclosed" so that when you exit the greenhouse through a door into the cutting room, you will confront a large burst of air, which is partially to keep the greenhouse cooler in the summer and all helps to prevent insects from flying into the greenhouse.

From the greenhouse, plants that are ready for harvesting move on a conveyor belt to the cutting machine, where air is blown to ensure the leaves are raised before cutting.

The leaves are sorted, and then maybe mixed, dependent on what is needed for the final product.

For supermarkets, the leafy greens are sent to a packaging machine, which places mixed greens into 5-ounce bags, which use 90% less plastic than some of the plastic "clamshells" used by other lettuce companies. The bags are then boxed, refrigerated and shipped out the next day. With California and Arizona lettuce, it will take a number of days to get trucked across the country. Little Leaf lettuce could be on your table the day after it is harvested.  In addition, harvesting, cutting and packaging at Little Leaf occurs in a matter of minutes. On a typical field-grown lettuce farm, the time from harvesting to packaging is probably measured more in hours.

For food service distribution, they sell four-pound bulk boxes, and this is one of the only times there is any human intervention, but even then, the employees wear gloves to maintain hygienic practices.

The trays which once held the harvested plants are emptied and then disinfected by steam so that they can be reused. And the process begins anew.

Check out Part 1
Check out Part 3

Little Leaf Farms: Local & Innovative Leafy Greens (Part 1)

Where is the lettuce and arugula you eat grown? Most likely, it comes from California or Arizona, transported across the country to New England by truck. You might find a small amount of local lettuce at farmers markets, grown on farms which can provide leafy greens only within a specific season. However, there is now a new option, a compelling lettuce farm, located in Shirley, Massachusetts, which can provide leafy greens year-round and which should serve as a model for the future of lettuce farms across the country: Little Leaf Farms.

First, let's explore a little bit of the fascinating history of leafy greens, to see its importance to ancient cultures. It is thought that the ancient Egyptians were the first people to cultivate lettuce though they generally didn't eat it. Instead, they used its oily seeds and the milky sap that oozed out when you broke a piece of lettuce. That milky sap would later provide lettuce its name, based on the Latin word "lactuca" which means "milk." The Egyptians felt that milky sap was an aphrodisiac and dedicated it to Min, their fertility god.

Arugula was also once thought, by the ancient Romans, to be an aphrodisiac. Who would have thought a simple salad could enhance your love life? For the ancient Greek and Romans, lettuce was considered more of a food source, though initially they served it at the end of a meal, as they believed it made you sleepy. Later, they felt that lettuce would help to stimulate your appetite so they started serving it at the start of a meal, though they also felt it helped digestion, so they also might serve it at the end of a meal.

Lettuce was first brought to the Americas by Columbus but it didn't start to be planted as a regular crop until colonial times. Currently, lettuce is the third most consumed fresh vegetable in the U.S., behind tomatoes and potatoes, with the average American consuming about 25 pounds of lettuce each year. Lettuce can roughly be divided into two types, head (like iceberg) and leaf (like romaine), though some divide leaf types into a few different categories. Breaking down lettuce consumption, Americans generally consume about 14 pounds of head lettuce and 11 pounds of leaf lettuce each year, with leaf lettuce consumption having grown in recent years.

China produces the most lettuce in the world, about 56% of total production, while the U.S. occupies second place, with maybe 10% of total production. China consumes much of their own lettuce production and it is Spain which occupies the top place for lettuce exports, with the U.S. once again taking second place. The U.S. only export about 12% of their total production, with most of those exports headed to Canada, with smaller amounts to Taiwan and Mexico. Approximately 98% of the lettuce grown in the U.S. comes from California and Arizona, with California responsible for about 71% of all head lettuce production.

Lettuce production occurs on about 323,000 acres, using a significant number of resources, from land to water. It is also considered very labor-intensive, especially for harvest and packaging. On an acre of land in California, the average yield is about 12 tons for leaf lettuce and 20 tons for head lettuce. This year's drought has also caused serious agricultural issues in California, pointing up a vulnerability in the system.

However, there may be a way to counter some of the disadvantages of this land agriculture, to increase yields while still using less resources, including labor. Little Leaf Farms is leading the way in offering such a solution, with their own hydroponic, leafy greens farm contained within a three-acre greenhouse.

Hydroponics is basically a way to grow plants without the use of soil, using mineral nutrient solutions to feed the plants. Though this type of farming has been available for over 30 years in the U.S., it hasn't caught on much until recently, and it still is only a tiny percentage of total farming across the U.S. For example, it is estimated that next year, there will only be about 3500 acres of greenhouses in the U.S. Other countries, such as Holland, have been more amenable to hydroponic greenhouses, and looking to such countries can offer beneficial advice to farmers in the U.S. Paul Sellew, the founder and CEO of Little Leaf Farms, paid careful attention to the work in Holland.

Paul Sellew, who at six-foot eight-inches tall is someone most people need to look up to, grew up in Lebanon, Connecticut, working at Prides Corner Farms, which was started by his late father, Peter, and is currently operated by his brother, Mark. Paul graduated from Cornell University, in Ithaca, New York, with a degree in horticulture. Though it seemed farming was in his blood, Paul took a few years away from it to play professional basketball in Europe and South America. Upon his return to the U.S., he began his entrepreneurial career, starting with Earthgro, a composting business.

Since that time, he has founded a number of different companies from Harvest Power to Backyard Farms. You might be familiar with Backyard Farms, which is a greenhouse located in Maine which hydroponically grows tomatoes. Their tomatoes can be found in many local supermarkets and are also served at some local restaurants too. Paul's latest endeavor is Little Leaf Farms, which he hopes to do for lettuce what Backyard Farms did for tomatoes.

When I met Paul, and toured the greenhouse, I found him to be humble and passionate, engaging and intelligent. He was a down-to-earth person, lacking any pretension, and answered all of my questions without reservation. The greenhouse was thoroughly impressive and it is clear that this is a labor of love. The greenhouse has only recently started operations, having delivered its first shipments of leafy greens in July, and still needs work out a few kinks, but its potential is massive. In a world concerned with conserving natural resources, sustainability, climate change, and other such issues, Little Leaf Farms is a shining example of the potential for hydroponics.

Check out Part 2
Check out Part 3

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) On Sunday, September 27, at 6:30pm, Osteria Nino will host its first “Sunday Supper” event to benefit the National MS Society’s Greater New England Chapter (Waltham) whose mission is to drive research for a cure and to address the challenges of everyone affected by MS. At this family-style dinner, Osteria Nino has enlisted help from their friends at The Farm School (Athol), a nonprofit organization and working farm that trains and educates people about the farm industry. One of Osteria Nino’s favorite farms in New England, the Farm School specializes in certified organic vegetables, 100% grass-fed beef, pastured pork and more.

The Farm School will provide farm-fresh products and Osteria Nino’s executive chef, Walace Benica, will prepare a true farm-to-fork menu celebrating the best tastes of the local bounty, which will be paired with Italian wines and local beers. The four-course menu will be served family-style and presented as follows:

ANTIPASTO
Farm School Lettuces (radishes, celery, shaved fennel)
Farm Tomatoes (shell beans, breadcrumbs, aioli)
PRIMO
Rigatoni Cacio e Pepe (black pepper, pecorino romano)
Cavatelli All'Amatriciana (tomato sauce, cured pork, pecorino romano)
SECONDO
Misty Knoll Spit Roasted Chicken (spicy greens, polenta, last of summer eggplant caponata)
DOLCE
Lemon & Raspberry Granitas (Shaw Farms cream)
Mint Tisana (biscotti)

COST: $75 per person (includes beverage pairings; tax & gratuity not included). A portion of the proceeds benefit National MS Society’s Greater New England Chapter and the Farm School. Reservations are required via EventBrite at: http://sundaysupperatnino.eventbrite.com.
This event is open to all ages. Patrons must show a valid 21+ ID to consume alcohol.

2) From September 9 to October 3, Bistro 5 will offer one of my favorite tasting menus, the Heirloom Tomato Tasting Menu. Chef Vittorio Ettore always prepares an amazing dinner and the variety of tomatoes he uses is both intriguing and delicious. I highly recommend you check out this dinner.

Heirloom Tomato Tasting Menu: (all tomatoes featured on our menu are from Kimball Fruit Farms in Pepperell)

Brandywine
Miso, tamarind marinated bufala mozzarella, coconut-basil sauce and sesame cracker
2014 Aragosta, Vermentino, Sardegna
Green Zebra
Balsamic spaghetti, lobster and lemon basil
2013 Powers, Chardonnay, Columbia Valley
Speckled Roman
Smoked crème brûlée with caviar and farm greens
2011 Michele Chiarlo, Barbera d'Asti
Constoluto Genovese
Venison, black olive soil, romesco and shishito pepper
Eighth Cuvée Shebang, Zinfandel Blend, CA
Persimmon
Baked ricotta, pistachio and persimmon marmellata
2006 Vittucio, Vin Santo

Cost: Tasting Menu, 3 Course $55, 5 Course $75
Wine Pairings, 3 Course $20, 5 Course $30

Please make Reservations by calling 781-395-7464

3) The sixth annual Raise Your Glass for Jimmy presented by the Jimmy Fund Council of Greater Boston will take place 6-9 p.m. on Friday, Oct. 2 at the Battery Wharf Hotel in Boston. All proceeds support adult and pediatric cancer care and research at Dana-Farber Cancer Institute.

Admission to the event includes a wide variety of beers and wines to taste from August West Wines, Blue Hills Brewery, Boston Bottle, Gordon's Fine Wines and Liquors, Mayflower Brewery, Medusa Brewery, M.S. Walker, Plymouth Bay Winery, and Wormtown Brewery. The event also includes hors d'oeuvres, live music, and a silent auction.

Tickets are $75 per person, and early bird pricing is available with two tickets for $125 if purchased before Sept. 21. The first 150 guests at the door will receive a $25 gift certificate from Tresca. For more information, visit www.jimmyfund.org/raise-your-glass.

4) Confectioner Lee Napoli, whose history in pastry and candy in this city spans three decades, has been quietly conducting chocolate-making classes in a kitchen on the corner of Dartmouth and Montgomery streets in the South End since closing her retail shop, Chocolee Chocolates, in 2014. Often sold out months in advance, the classes were a local secret spread strictly by word of mouth ... until now.

Beginning Saturday, September 26 and continuing every first and third Saturday of the month thereafter, Lee is bringing news of her classes out of the shadows and into the light. Chocolate class dates for 2015 are: September 26, October 3, October 17, November 7, November 21, December 5 and December 19.

Each two hour class, held from 2-4 PM, begins with classroom instruction, then shifts to a commercial stove where chocolate tempering, truffle-rolling, and nut bark-ing become a messy but engaging activity open to "students" age 18 and up. Cost is $75 per person, with space in the class reserved by major credit card.

When class concludes, each student goes home with a one pound box of artisanal candy (retail value $40-50) that they made with their own hands, plus recipes. Napoli notes that her classes are "great for corporate team building, bachelorette parties, father-daughter outings, or truly unique birthday gifts."

Pre-registration for 2015 chocolate classes begins this week. Go to www.chocoleechocolates.com or call 617-236-0606.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) For the sixth year in a row, 51 Lincoln ushers in the final month of summer with Raw August, a celebration of all things fresh, flavorful, and in their natural form. Every day, Chef Jeff Fournier will feature a different raw special, showcasing his talent for creating unique and delicious dishes using the highest quality ingredients. From ceviches, to crudos, to tartares, and more, Fournier’s culinary innovation is unparalleled. Past dishes have included:

--scallop crudo with rooftop chili & corn relish, smoked salt, lime sauce
--white miso salmon tartare with handmade fennel potato chips, scallion
--chilled peanut noodle salad with torched yellowfin tuna, wasabi dusted rice puffs
--oysters three ways ft. yellow pepper & peach mignonette, watermelon & rooftop jalapeno shooter, sun gold tomato & blueberry salsa
--pepper crusted beef carpaccio with allandale cherry tomatoes, balsamic reduction, truffle oil
--tuna sashimi with pickled ginger, house-made kimchi, carrot sesame salad
--herbed cheese napoleon, pickled rooftop vegetables, fresh fruit compote
--beet carpaccio with red wine reduction, shallot, za’atar, ricotta salada
--black bean & rooftop pepper chili with lime crème fraiche

For reservations, please call (617) 965-3100.

2) Beginning on August 3, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new three-course prix fixe menu will feature new items prepared by Executive Chef Danny Levesque, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield. This menu will change weekly based on the harvest.

The rooftop farm is 17,000 square feet and was designed as ell as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.

Sample Menu
Appetizer
Goat Cheese Ravioli, Mint, Basil, Dates
Side dish
Gratin of Braised Kale, Collard Greens, Pancetta
Entree
Herb Encrusted Local Cod, Spring Carrots, Exotic Mushrooms
Dessert Cart

For Reservations, please call 781-944-4810.

3) Chef Carolyn Johnson of 80 Thoreau in Concord recently offered a special Striper Menu and I was impressed. She has a new special offering, a Corn & Tomato Tasting Menu, which uses local, fresh produce. Chef Johnson says "We are all about supporting our neighborhood farms, and farms like Brigham and Verrill really do grow the best corn and tomatoes you'll ever taste. August is the best time to be a chef in New England--the farm product is just extraordinary."

The special menu will be available from August 4-15, and costs $45 person. And it sounds like it will be a delicious four-course dinner.

First Course
Griddle Cheese (Cherry tomatoes, pickled corn, basil)
Second Course
Corn Soup (Charred omato, crab, fennel)
Third Course 
Grrilled Pork Chop (Broiled tomato, spicy corn fritters)
Fourth Course
Corn custard (plum, tomato, molasses)

For Reservations, please call 978-318-0008

4) Newburyport is hosting the inaugural Savor Newburyport event brought to you by the Greater Newburyport Chamber of Commerce and their members, highlighting the cuisine, craft beer and cocktails, shopping and cultural experiences the maritime city has to offer. From September 17th through the 26th, Newburyport will host unique events and innovative dining and retail collaborations.

The celebration will kick off on Thursday, September 17, at the Opening Savory Gala on Newburyport’s picturesque waterfront from 6-9pm. Guests will have the opportunity to sample award-winning food and drinks from over 30 local restaurants and chefs throughout Greater Newburyport.

Throughout the 10-day celebration, tickets will be available to numerous special events hosted by local restaurants in and around Newburyport. In addition from Friday, September 18th to Sunday, September 20th, the Savory Retail Showcase events will take place with numerous retail shops offering special incentives, features and promotions. Simultaneously, the 10th annual Newburyport Documentary Film Festival will be held at the Firehouse Center for the Arts and the Screening Room, sharing the year’s most thoughtful filmmaking.

Visit http://www.savornewburyport.com for event and ticket information.

5) Now that August is here, start off the month with some new food and fun experiences. Formaggio Kitchen provides a variety of fun-filled foodie classes that will please your palate this month.

From oyster and wine pairings to creating the perfect summer clam bake, Formaggio Kitchen offers an experience to please everyone! Oysters and Old World Wines hosted on August 11th provides guests with five different ways to prepare this amazing bivalve accompanied by expertly paired old world wines. The Summer Clam Bake class on August 17th dives into this favorite New England pastime with James Beard nominated chef Matt Jennings of Townsman where guests can enjoy a classic clam bake that is expertly paired with beer, cider, and wine. On the other end of the food spectrum, Formaggio Kitchen's Pickling and Preserving 101 class on August 19th will show you how to save the fantastic flavors of summer produce with our in-house pickling enthusiast, Julie. Wash it all down with expert cheese and ciders pairings at our Cheese + Cider with Bantam Cider Company class on August 27th.

Check out the Formaggio Kitchen website for more details.

6) Legal Sea Foods is holding their 7th annual Oyster Festival from September 17 through October 14, Legal Sea Foods venues in Massachusetts will feature a series of in-restaurant specials including Fried Oysters (three for $10) in four preparations: Buffalo Oyster (blue cheese, celery hearts, radish), BBQ Oyster (cole slaw, BBQ mayo), Sriracha Oyster (tasso, roasted corn, pickled green tomato) and Fried Oyster & Eggs (sauce gribiche, arugula, red onion). For Baked Oysters (three for $12), options include the Lobster Spinach Oyster (cheese, herbed crumbs), Oyster Scampi (shrimp garlic butter, white wine), Crab & Cheese Oyster (Jonah crab, horseradish, cheddar, cream cheese) and the Roasted Oyster (smoked chorizo butter, fresh herbs). There also is a Raw Oyster & Tuna Crudo (sambal, sesame dressing - $4.50), Raw Oyster (apple mignonette - $3).

The official drink of this year’s Oyster Festival is the refreshing Deadrise (American Harvest Organic vodka, muddled cucumber, lime, grapefruit bitters - $10) designed to complement the oysters’ flavor profiles.

Special events will be held at various Legal Sea Foods locations and will include:
Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s outdoor Terrace Bar (September 20 from 2-4pm; a la carte pricing; 20 University Road, Cambridge);
Sip, Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (September 29 at 6:30pm; $40 per person; 26 Park Plaza, Boston);
Mollusk Mania, a 21+ “everything oysters” party featuring a raw bar of eight varieties, four passed appetizers and a “"How to Shuck an Oyster" station on the all-weather rooftop at Legal Harborside (October 4 from 1-3pm; starting at $55 per person; 270 Northern Avenue, Boston);
Oysteria, Mamma Mia, a wine dinner for half-shell hedonists and novices alike at Legal Oysteria (October 7 at 6:30pm; $75 per person; 10 City Square, Charlestown).

Farm Stand in Hudson Valley: Big Rock Farms

Prior to our first winery visit of TasteCamp,we arrived about two hours early to the area so engaged in a little exploration. In Stanfordville, we stopped at Big Rock Farms, a  roadside farm stand, to see what we might find, and it turned out to be a worthy destination.

There was an outside area full of local fruits and vegetables, and a small building where you could find more fruits and vegetables, as well as meats, milk, baked goods and more. One of their refrigerators contained lots of local lamb, a variety of cuts, which certainly appealed to me. I did buy some of their milk, which was delicious, pairing well with my cider donut.

Pumpkins of various sizes were available.

A variety of tomatoes were available and we purchased some, enjoying them very much when we later ate them at home. They were fresh, with plenty of flavor to them.

There were many local apples available too, and I picked up and later enjoyed some Mutsu apples.

Potatoes and other root veggies were for sale.

And they sold Cider Donuts, made by The Red Devon, a local restaurant. I couldn't resist buying a couple and they were quite tasty, with a prominent apple cider taste.

If you are in the area, definitely make a stop here.

Boston Wine Expo: An Overview With Food

Intriguing Georgian wines made in traditional clay pots. An abundance of value Portuguese wines. Killer wines from small, artisan producers in Burgundy. Compelling Rhône blends from California. Superb high-end Spanish wines. Grass-fed beef from Uruguay. Hanging out with wine lovers Rob Ciampa and Todd Trzaskos. These are all some of the highlights of my time at the Boston Wine Expo this year.

With a media pass, I attended the trade hours of the Expo on both Saturday and Sunday, and also visited the Vintner's Reserve Lounge on Sunday afternoon. With over 185 wineries showcasing their wines, I could only sample a small fraction of the available wines so choices had to be made, many before I even showed up at the Expo. As I mentioned before, it can be helpful to do some research before hand, to check the exhibitor list and decide where you would like to taste. I always have some flexibility too, in case I find something else compelling that I missed on my prior research.

Overall, the Grand Tasting has a greater diversity of wines than what I found at the Mohegan Sun WineFest Grand Tasting, but still could work on acquiring an even better diversity. For example, there was only a single Sake exhibitor and the South Africa tables were far fewer than last year. There was no Sherry and few local wines. The Expo should be an opportunity to offer different wines, that consumers may know little about, to hopefully make them converts. I'm sure there are economic reasons why some smaller producers won't attend the Expo, but I think there are still plenty of others who could exhibit there who do not currently.

There were a number of food exhibitors at the Expo, offering free samples of their products, from Harrows Chicken Pies to McCrea's Candies. With all the wine tasting, it is beneficial to have food to absorb the alcohol and cleanse the palate. And it can also be interesting to pair some of these foods with the wines you are tasting. While sampling a hearty red wine, it can be nice to have a piece of beef to accompany your taste. You could have tried some chocolate with a Port. There were plenty of pairing options.

I want to present my top three food finds from the Expo, items I recommend to my readers.

Del Terruno, which means "from my small corner of the earth," offered samples of their free range, grass fed beef from Uruguay. The cows are raised in open fields and eat grass throughout the entire year. They are not fed corn at all. This meat is intended to be as natural as possible and the company tries to adhere to good environmental practices. Their meat has excellent traceability, and can be tracked back to the original animal. The meat is lean, but flavorful with more of an earthy taste than the beef you are used to eating. And it made a good pairing with several different red wines. I'll admit that I enjoyed several tastes of this beef during the Expo, finding myself passing by their table multiple times during each day.

The idea of Pasta Chips intrigued me, kind of oven baked crackers made from pasta, so I was curious to taste them at the Expo. Made from semolina flour and Italian herbs, there are currently five different flavors of these chips including Alfredo, Marinara, Spicy Tomato Herb, Garlic & Olive Oil, and Sea Salt. A 5 ounce bag costs about $4. I was impressed, and nearly addicted, with these chips, which were thin but sturdy, had appealing flavors and a nice crunch. The Garlic & Oil was one of my favorite flavors, with a strong garlic taste, though I also very much liked the Alfredo, which had a prominent cheese kick. The chips are strong enough for even a thick dip, though I like them just the way they are.

Pickled vegetables and cherries. Tillen Farms, founded by Tim and Helen Metzger, makes a line of pickled veggies, about ten different kinds, as well as four types of jarred cherries. They promote that their products are more natural, avoiding artificial colors, flavorings and preservatives. If you have food allergies, a number of their products may also be good for you. For example, the Crispy Pickled Carrots are Gluten-Free, Vegan and made in a nut free facility. They were also delicious, with plenty of crispness and a mild pickled flavor. Some of their other pickled veggies include asparagus, beans and snap peas.

Their cherry types include Rainier Reserve, Bada Bing, Pink Blush and Merry Maraschino. Again, these are intended to be more natural with no artificial colors, flavorings and preservatives. I tried all four cherries and each had their own specific taste and you got a sense of freshness from all of them, a lack of the artificial flavor you might be used to in many commercial maraschino cherries. They would be nice additions to a cocktail. They even suggested soaking the Bada Bing cherries in some bourbon for a special cocktail treat.

This year, I also visited the Vintner's Reserve Lounge for the first time since 2008, when I had a very disappointing time which soured me on that event. I can now say that the event has undergone some significant changes, and has become a far better event. First, and very importantly, they now serve a variety of foods at the Vintner's event, and not just cheese & crackers. There were 9 restaurants at the event, providing items like oysters, beef wellington, and seared halloumi. Second, there were no timed tastings. All of the wines were available throughout the entire event.

As limited tickets are sold, this is a much more casual event with few lines at the tables. And there were a number of chairs where you could sit and enjoy some of the sampled wines and foods. There were approximately 100 high-end wines available for sampling, about 60% which were from the U.S., primarily California. Another 20% of the wines were from France, with other wines from Italy, Spain, Argentina, Chile, Portugal and Canada. Once again, I wish there was more diversity in the selections. For example, there was only a single wine from Portugal, and it wasn't even a Port. There were also almost no sparkling wines at the event.

However, I was impressed with nearly all of the wines I tasted in the lounge and would return to this event next year. Tickets for the Vintner's Reserve Lounge cost $185 and I think it is worth it for a wine lover who wants to taste higher-end wines they might not usually purchase. The addition of all the food exhibitors to this event makes it a better deal than if it were only for the wine.

And if you missed the Vintner's Reserve Lounge this year, you missed seeing Chef Jose Duarte, of Taranta, serving a dish made with Del Terruno beef. Check out his Google Glass! Though he is still getting used to them, he had much positive to say about it and thinks they will be beneficial to chefs. And of course, his dish was delicious.

(During the next couple weeks, I'll be posting reviews of the wines I most enjoyed at the Expo.)

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 October 18, The James Beard Foundation visits Boston’s Cyclorama at Boston Center for the Arts for “The Chef’s Table,” a provincial-style gala dinner featuring top culinary talent from Boston and beyond. The official kick-off event for Boston’s Taste America event, a weekend of culinary activities celebrating the Hub’s vibrant culinary scene, the evening will begin with 6:00 pm reception featuring signature cocktails and canapés created by a roster of Boston’s top chefs, including Christopher Coombs (Deuxave, Boston Chops); William Kovel (Catalyst) and Robert Sisca (Bistro du Midi).

At 7:00 pm, guests will have the opportunity to sit with Boston’s favorite culinary luminaries for a lavish meal. The five-course menu will highlight the best of Boston’s culinary scene and was created for the evening by James Beard Foundation Award winners and nominees, including Taste America All-Star Michael Voltaggio (ink; Los Angeles, CA), Boston Host Chefs Lydia Shire (Scampo; Boston, MA) and Brooke Vosika (The Bristol Lounge at Four Season Hotel Boston), as well as Will Gilson (Puritan & Company; Cambridge, MA), Joanne Chang (Flour Bakery, Myers & Chang; Boston, MA) and Dante DeMagistris (Restaurant dante; Cambridge, MA).

Cost: Tickets for the public are on sale now at jbftasteamerica.org. The James Beard Foundation is proud to donate a portion of the evening's proceeds to Pine Street Inn.
Ticket options include:
· Chef’s Table: $2,500, includes preferred seating for 10 at dinner with the option to host a Chef at your table, plus reception
· Chef’s Ticket: $250, includes seating at a Chef’s Table for dinner, plus reception
· Taste Ticket: $200, includes dinner and reception

2) In the spirit of Kaizen, the Japanese philosophy that focuses upon continuous improvement, Chef Tony Maws welcomes the Ideas In Food chefs, bloggers, and authors Aki Kamozawa and Alexander Talbot to the Craigie On Main kitchen in celebration of their new book: Maximum Flavor: Recipes That Will Change the Way You Cook – on October 15. Celebrated industry innovators, and former Boston chefs, Aki and Alex, specialize in sharing techniques based on a solid understanding that science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking make anything possible.

In Maximum Flavor, Aki and Alex share their innovative yet simple and often surprising approaches to food that will allow real home cooks to take their cooking to a new level. Using everyday ingredients and equipment available to real home cooks, Maximum Flavor turns theory into 125 real recipes, each containing a simple tip for amping up flavor in every day dishes. With 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, and play with your food, and discover again why cooking and eating are so fascinating and fun.

What: A multi-course collaborative dinner event showcasing dishes by acclaimed Chef Tony Maws alongside Ideas in Food’s Aki Kamozawa and Alexander Talbot. Guests can expect a flavor-packed, tasty and forward-thinking meal with equally interesting and delicious wine pairings.

Menu: In true Craigie style, the menu will be released closer to the date of the event, when the chefs know what will be fresh and available

Cost: $125 per person for dinner, including a copy of Maximum Flavor: Recipes That Will Change the Way You Cook. Wine pairings are available for an additional $50 per person (tax and gratuity not included).

Reservations: To make your reservation, please call 617-497-5511

3) On Thursday & Friday, September. 19 & 20, T.W. Food is holding a Festival de la Tomate, a joyous celebration of tomatoes. Each year, T.W. Food is given a wonderful selection of traditional and heirloom tomatoes, a perfect accompaniment to lamb, fresh goat's milk cheese and foie gras - or, in their element, among other farm vegetables.

The Menu includes:
--Local Melon & Tomato Bisque (jonah crab, smoked cherrystones, jamon iberico)
--Salade Compose (warm fried green tomato napoleon, early season squash, yuzu-picholine olive butter, mustard green essence)
--Tomato Tortelloni A La Carbonara (house-cured bacon, rosa bianca eggplant, buratta, pine nut spuma)
--Terre Et Mer (vermont lamb medallion, torchon of smoked eel, ankimo and foie gras, tomato confit)
--Monterey Goat Cheese Sorbet (candy cherry tomato, pistachio brittle, orange flavors)
--Cinnamon Pumpkin Budino (maple and aromatic spiced tomatoes)

A Vegetarian menu is also available.

Cost: $85 for 6 courses, $45 for wine pairings
Reservations: Please call 617-864-4745 to reserve a spot.

4) Raise Your Glass for Jimmy, presented by the Jimmy Fund Council of Greater Boston, will take place in the Main Ballroom of The Liberty Hotel in Boston on September 25 from 6 to 9 p.m.

Admission to the event includes hors d’oeuvres and live music. Enjoy a variety of wines with a good selection of whites and reds to appeal to all palettes. Participating wine vendors include M.S. Walker, Horizon Beverage, Plymouth Bay Winery, Federal Wine & Spirits, Gordon’s Fine Wines & Liquors and August West Wines. All proceeds support adult and pediatric cancer care and research at Dana-Farber Cancer Institute.

This event will also feature a wine drawing (buy a chance for $35 and you are guaranteed a bottle of wine worth at least $25) and a silent auction with a trip to a vineyard in Sonoma, Calif., including airfare, several large format wines, a four-course chef’s tasting menu for four at Strega worth $500, and many other great items.

Tickets for this event are $50 per person, and include a $25 gift certificate for Tresca, donated by Tresca restaurant, for the first 150 guests at the door. Tickets are available at www.jimmyfund.org/raise-your-glass.

5) On Tuesday, September 24, at 7pm, Fromager and Mâitre d’ Louis Risoli is hosting the next installment of Cheese Tuesday at L’Espalier, providing easy commentary, while sommelier Lauren Collins describes the wine. Cheese Tuesday combines wine and cheese in a casual night featuring a three course dinner with paired wines, followed by a grand cheese tasting and musical entertainment. Louis Risoli concludes the evening with an original, cheese inspired sing-a-long to the tune of a pop culture song. One of his renditions being: Don’t Stop Bleu Cheesin’ to the tune of Don’t Stop Believing by Journey.

“Champions of the World” will feature some of the world’s most well-known and beloved cheeses from the latest American Cheese Society’s annual conference, where over 1,200 cheeses competed to be named the top cheese in the country. Louis Risoli will guide guests through a tasting experience that demonstrates why America’s greatest cheeses set world standards for excellence. This Cheese Tuesday is near and dear to Louis, as he is a perennial guest and speaker at cheese conferences nationwide and a veritable encyclopedia about worldwide cheese varietals and culinary cheese trends.

The Cost is $85 person. To reserve a seat, please contact L’Espalier directly at 617-262-3023.