Coach Grill Wine Dinner: Ireland Family Wines

I recently attended a wine dinner, as a media guest, at the Coach Grill, in Wayland, with special guest, Chris Ireland, founder of Ireland Family Wines and Ireland Family Wine & Spirits. I previously reviewed the Coach Grill, and stated, "Overall, the Coach Grill is like an upscale Boston steakhouse, but a bit more affordable, especially considering their reasonably priced wine list. The food menu offers plenty of options, enough for most any preferences, and both steak and seafood lovers will be very pleased with their selections. It's a good place for a special occasion, a date night, or just a night-out with some friends."

Chris Ireland, born in Ohio, spent over twenty years working in the restaurant and wine industry, and was inspired to open his own winery from a 1989 trip to Napa Valley and Sonoma. He continued to work in the wine industry after that visit, receiving a number of promotions, giving him greater responsibilities for larger territories. However, it wouldn't be until 2020 that he and his wife actually established Ireland Family Wines. The winery is located in the Russian River Valley in Sonoma County, and "was founded with a vision to produce wine that embodies the flavor of a place in time."

The Irelands worked with famed winemaker James MacPhail, purchasing small quantities of local grapes, especially Pinot Noir. Although they initially wanted to produce a Russian River Pinot Noir, the timing wasn't right, considering the pandemic, fires and other matters. So, instead they produced the Ireland Family Peake Ranch Vineyard Pinot Noir. And in 2021, they decided to establish Ireland Family Wine & Spirits, bringing together a few other small producers who shared a similar philosophy.  

The evening was hosted by Bruno Marini, the Area Director of New England for the Tavistock Restaurant Collection. He's extremely knowledgeable about wine, as well as personable and humorous, referring to himself at the dinner as an "Executive Bus Boy." He hosts a number of wine dinners at the various Tavistock restaurants and they are well worth experiencing. Coach Grill’s Executive Chef, Carlos Martinez, prepared our dinner. 

During the initial reception, we received a glass of 2019 Works & Days Chardonnay, Sonoma Coast, to accompany a selection of passed hors d’oeuvres and a table of cheeses and accompaniments. Some of the hors d’oeuvres included deviled eggs, tuna tartare with avocado mousse, and steak tartare on toast. The steak tartare was my favorite, with silky and flavorful steak. 

The 2019 Works & Days Chardonnay, Sonoma Coast (about $55) is made from purchased Chardonnay grapes from Napa and produced in a minimalist approach by famed winemaker Cabell Coursey. The wine was produced from native yeasts and aged in clay amphora, purchased from Italy. Only 100 cases of this wine were made. This was a delicious, well-balanced and complex Chardonnay, refreshing and crisp, with a nice blend of fruit flavors, including green apple, citrus and pear. There was an intriguing savory aspect as well to the wine, along a lengthy, pleasing finish. This is the type of Chardonnay I most enjoy and I'd highly recommend it.

Our next wine, to accompany a dish of lobster bisque, was the 2020 Ireland Family Pinot Noir, Peake Ranch Vineyard, Santa Rita Hills ($65-$75). The vineyard is located near the vineyard for Sea Smoke. The intriguing symbol on the label is an ancient Celtic symbol for inspiration and balance, and it is intended to represent their wine style, a balance of nature and knowledge. This was an elegant, complex and compelling Pinot Noir. Well balanced, silky smooth, with pleasing tastes of cherry and raspberry, with mild hints of spices and a touch of minerality, and a lingering, satisfying finish. Only about 900 cases of this wine were produced. This wine would also receive my hearty recommendation.

The Lobster Bisque, with a large chunk of sweet lobster at the bottom, was creamy and flavorful.

The next course was a Seared Sirloin with smashed fingerling potatoes and grilled asparagus. The steak was tender and juicy, paired with the 2018 Coursey Graves Syrah (about $70), from Bennett Valley, south of Santa Rosa. The grapes are from a vineyard where the soil is an ancient seabed, and there is a high mineral content from the volcanic soils. The wine was fermented with indigenous yeasts, and then aged own the lees in new and neutral French oak. With a dark purple color, the wine presented a complex melange of flavors, including ripe dark fruits, black olives, mild spice notes, and a touch of minerality. The tannins were restrained, the acidity was good, and overall, the wine was very well balanced. Elegant power which paired very well with the steak. 

For dessert, we enjoyed a Chocolate Mousse Cake with fresh berries and crème anglaise. A decadent treat, especially for chocolate lovers. Moist, rich cake and creamy, silky mousse. This was paired with the 2019 Coursey Graves Cabernet Sauvignon (about $100), a blend of grapes from the Oakville, Howell Mountain and Coombsville subregion of Napa Valley. The wine was aged for about 22 months on the lees in new and neutral French oak. Again, this was a wine of elegant power, with moderate tannins, balanced acidity, and a lengthy, pleasing finish. The complex melange of flavors ranged from black berries to ripe plum, with dark spice notes, hints of chocolate, and a touch of cigar box.  

Once again, Coach Grill hosted a tasty and interesting wine dinner, and I'd recommend you check out their future wine dinners. Or simply visit for dinner. All of the wines from this dinner are distributed by Signature Brands of Horizon so you should be able to acquire them at local wine shops.

Coach Grill: A Compelling & Historic Upscale Steak & Seafood Spot in Wayland

Around 1934, the first Red Coach Grill restaurant opened in Wayland, owned and operated by James H. McManus, and located adjacent to his famed ice cream stand. In the summer of 1939, McManus opened a second location in Hingham, and then a third, in1943, in Boston. At some point, these restaurants were purchased by Howard Johnson's, which expanded it into a major chain. 

While rummaging through some items in our home, we found the above matchbook from the Red Coach Grill. It is from 1939-1943, when there were only two restaurants, one in Wayland and one in Hingham. The matchbook stated that the Red Coach was "New England's Most Famous Steak House" and noted that "Bonded Liquor Served Only."

As a child, I regularly dined at the Red Coach Grill, primarily at its location on Route 1 in Saugus. The chain now no longer exists, but a connection to its past remains. The Wayland location burnt to the ground around 1976, and about 18 years ago, the Coach Grill was constructed on the original site. Two fireplaces survived the 1976 fire, and now adorn the interior of the Coach Grill, a nice connection to the past. The Coach Grill is part of the Tavistock Restaurant Collection, which also owns Abe & Louie's and Atlantic Fish Co.

After the onset of the pandemic, the Coach Grill temporarily closed and recently reopened, after updating and renovating the restaurant. I was invited to visit as a media guest, and it invoked a touch of nostalgia, hearkening back to pleasant childhood memories of the Red Coach Grill. However, I was also looking at the restaurant with different eyes, a more critical view than the eyes of a young child.

Within the Coach Grill, located on a wall near the bathrooms, is a frame holding a copy of a Red Coach Grill menu from 1955. It's a fascinating look back over 60 years ago. On the menu, some of the items included Filet Mignon ($4.50), Red Coach Club Sirloin Steak ($5.50), Broiled Spring Lamb Chops ($3.00), Frog Legs Sauté ($3.50), Fried Cape Scallops ($3.20), Fried Lobster ($4.95), Boiled Live Maine Lobster ($3.70), and more. Such a wonderful slice of history. 

It's easy to reach the Coach Grill, as it's only a short distance off Route 95, on Route 20 (Boston Post Road). As you pull into the parking lot, you can't miss its sign, which has the iconic red coach atop it, which was a well-recognized symbol of the original Red Coach Grill. 

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The front entrance to the restaurant.

Currently, the Coach Grill has erected a tent for outside dining, and they also have some limited interior dining space. 

The interior of the restaurant is typical of many upscale steakhouses, plenty of dark wood and leather, though they have also added a bit of a library motif. It has a nice elegance to it, and it's also spacious and comfortable. They have ensured that the interior conforms to socially distanced guidelines, and have also updated the décor of the dining, bar, and restroom areas, featuring new artwork, lighting, touch-free fixtures, and more. 

When you're seated, the only item atop the white tablecloth of your table is a small bottle of hand sanitizer. When guests finished dinner and left their table, the staff was quick to sanitize the table and chairs. Hygiene and safety precautions seemed very important to the staff, and it helped provide a feeling of safety for the guests. 

The Food Menu is extensive without being overwhelming, presenting a nice selection of primarily steak and seafood dishes. There are 9 Appetizers, such as Waygu Beef Carpaccio ($22), Nueske's Bacon-Wrapped Scallops ($15) and Crab & Lobster Louie ($19). There are a couple Soups, including Baked Onion Au Gratin and New England Clam Chowder, and five Salads, such as Classic Caesar Salad and Burrata & Beefsteak Tomato. There are also some Fresh From the Sea starters, including Shrimp Cocktail ($17), Colossal Lump Crab Meat Cocktail, ($19) and Chilled Seafood Platters ($47/$88).

For your Entree, you could choose one of the four Classic Entrees, such as Chicken Milanese ($25) or a Surf & Turf ($49). There are ten choices for their Steak & Chops, including Filet Mignon (10oz $42/8oz $39), Bone-In Ribeye (20 oz/$43), Chargrilled New Zealand Lamb (16oz/$38), and Australian Waygu NY Strip (10 oz/$66). You can also order Enhancements, from Crab Oscar to Au Poivre, Blue Cheese to a Cold-Water Lobster Tail. 

There are eight Seafood options, such as Fresh Local Sea Scallops ($35), Pan-Seared Sea Bass ($39), and Crab-Stuffed Shrimp ($29). There are also twelve Sides, from Asparagus to Green Beans, Hand-Cut Fries to Lobster Risotto. 

Their available Drinks include Seasonal Cocktails ($11-$14), 7 Draft Beers, 11 Bottled Beers, Hand-Crafted Soda, Infused Lemonade & Ice Tea, and more. The Wine list is extensive, with nearly 30 wines available by the glass, in either 6 oz ($10-$25) or 9 oz pours ($15-$37.50). The Wine List by the bottle is heavy on well-known labels, including plenty of California Cabernet Sauvignon. France and Italy also have a significant presence on the list. Personally, I would have liked to see a little more diversity on their list, wines from other countries like Spain, South Africa, Portugal and such. 

Generally, the wine prices are reasonable, commonly about two times the normal retail cost, which is significantly lower than many similar upscale steakhouses where wine prices can easily range from three to four times retail. That price difference has the potential to significantly lower your bill, easily by $50-$100, dependent on the wine you purchase. 

Complimentary warm bread was served, which is always an excellent start to a meal. A nice crusty exterior with a softer and chewy interior. The bread is initially baked at a local bakery, and the process is ended before it is finished. Its then delivered to the restaurant, where they bake it for the final eight minutes.

A pet peeve of mine is when restaurant serves frozen pats of butter with their bread, which are so hard that rather than spread on the bread, it rips apart the bread. In this case, the butter was soft and easily spreadable, enhanced by salt, which may have been Himalyana pink salt. 

I opted to begin the evening with the Coachman's Margarita ($13), which was made with strawberry, peach, jalapeño, lime, and Sauza Blue Reposado Tequila. This was a pleasing cocktail, with bright elements of peach and strawberry, balanced with a spicy kick and agave notes. It was fruity without being overly sweet and was a refreshing start to dinner.

Our dinner then began with the Chilled Seafood Platter ($47), a plentiful serving consisting of Duxbury Bay Oysters, Clams on the half shell, Shrimp cocktail, lump Jonah crab meat, and a half lobster. Served with cocktail sauce, a mignonette, and a Dijon sauce. The seafood was fresh and tasty, and I especially loved the briny oysters and the ample mound of sweet crabmeat. An excellent start for your dinner, and there's plenty for two people to share. I like ordering these type of platters as you get plenty of variety, rather than just an order of oysters or a shrimp cocktail.

With our entrees, I ordered a bottle of wine, the 2017 Haute Pierre Delas Châteauneuf-du-Pape ($97). As this wine usually sells at retail for $55-$60, the mark-up was very reasonable, and even could be considered a bargain. Made from 90% Grenache and 10% Syrah, this was an alluring and compelling wine, with delicious flavors of ripe plum, blueberry, and blackberry, along with both spicy and earthy notes, silky tannins, and a lengthy finish. An excellent choice for steak and hearty dishes, though it can pair well with some seafood dishes as well. 

For my entree, I opted for their Signature Steak, the Bone-In Filet (16 oz/$62), with the Coach-Style Enhancement, which adds blue cheese, onion strings, garlic mashed potatoes, and asparagus. I ordered the steak rare, and it was cooked perfectly, and I loved the melted blue cheese atop it. The steak was tender and juicy, with plenty of meat next to the bone. Definitely a quality steak, comparable to any other upscale steakhouse. The accompaniments were tasty as well, from the crisp onion strings to the garlic-rich potatoes. 

The Pan-Seared Atlantic Halibut ($39) was accompanied by lobster corn succotash and tarragon butter. What a delicious piece of fish, flaky, tender and moist, with a crisp and buttery coating. You don't find Halibut on enough restaurant menus but it should be there as it can be such an excellent tasting fish. The succotash was very flavorful with ample pieces of lobster and plenty of pieces of fresh veggies.

For a side, I selected the Corn Pudding ($9), which reminded me of a savory soufflé, light and fluffy, with a rich corn taste. 

The Dessert menu has seven choices, priced $9-$12, and includes choices such as Skillet Cookie (a sundae atop a warm chocolate chip cookie) and a Seven Layer Chocolate Cake. As soon as I read the list, there was really only once choice for me, the Butterscotch Bread Pudding ($10), a buttery brioche with a butterscotch custard. I've raved before how I wish more restaurants served bread pudding, which I consider a very under-appreciated dessert.

This led to the only misstep of the evening, as it wasn't served quite as hot as it should have been. However, the taste was excellent, with a nice firm consistency to the bread pudding, and a rich butterscotch taste, enhanced by the vanilla ice cream. It was also good-sized, and could have even been shared with another person. I would definitely order this again, though the Skillet Cookie sounds tasty as well. 

With dessert, I had a glass of Glenmorangie 18 Year Old Single Malt Scotch ($20), a superb Scotch and one of my personal favorites. And it paired well with the butterscotch flavors of the bread pudding. The Coach Grill has a nice list of Single Malts, as well as other After-Dinner Drinks, from Port to Grappa, Cognac to Amaro. 

Service was excellent, and our server, Kevin, who was very knowledge of the menu, was personable, without being obtrusive. The rest of the staff was pleasant and professional as well, and all seemed well-cognizant of proper safety measures. 

Overall, the Coach Grill is like an upscale Boston steakhouse, but a bit more affordable, especially considering their reasonably priced wine list. The food menu offers plenty of options, enough for most any preferences, and both steak and seafood lovers will be very pleased with their selections. It's a good place for a special occasion, a date night, or just a night-out with some friends. And during this pandemic, I feel the restaurant is doing much to make their guests feel safe. And that's extremely important right now.

Check out the Coach Grill, get in touch with a bit of history, and savor a juicy steak or tender piece of fish while drinking a fine wine.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Pastry Chef Jessica Pelletier of Menotomy Grill & Tavern believes that innovation is the way to make diners sit up and take notice. Her Smoked S’Mores in a Jar, which recently debuted, is something she’s betting you haven’t seen before.

Smoked S’Mores in a Jar layers a brown butter brownie, housemade marshmallow, graham cracker mousse and Heath Bar shards in a mini-Mason jar. Hot wood-chip smoke is then introduced and sealed in, producing a magical molten mess. Arriving at table, the smoke in the jar wafts out, thrilling diners with its faint campfire-y aroma. Alchemy in action – and more than enough for two -- just $7.

Pelletier changes her dessert menu at this all-American tavern often, and customers look forward to tasty choices like Orange-Cranberry Bread Pudding, Mocha Crème Brulee, Coffee Cheesecake and German Chocolate Cake. With a ten year career that began at the Ritz Carlton Boston and includes two years with Finale and four years with The Grafton Group, Pelletier is a seasoned pro who watches for trends, new ideas and firsts in desserts all over New England, and is given free rein at Menotomy Grill to try out whatever suits her fancy.

2) This Saturday, February 7, from 10am-2pm, it is the 5th Annual Massachusetts Farm Wineries Day at the Wayland Winter Farmers’ Market, which is located at the Russell's Garden Center.. At the Market, you'll find lots of vendors, from fresh produce to baked goods, pickles to meats, and so much more. It is an excellent winter market, and they also run numerous special events.

For Farm Wineries Day, there will be at least 8 local wineries in attendance, offering samples of their wines. The following wineries will attend:
Artisan Beverage Cooperative
Carr’s Ciderhouse
Coastal Vineyards
Mill River Winery
Still River Winery
Turtle Creek Winery
Westport Rivers Vineyard & Winery
Zoll Cellars Winery

I've been to this market before on Farm Wineries Day and it is an excellent way to experience local wines, and understand what is being produced in our own backyard. Check it out.

3) The Boston Police Foundation will host its first annual Operation Dine Out on Tuesday, February 24. Restaurants throughout the city are teaming up to “Back Up Boston’s Finest” by providing a percentage of their sales as a donation to the Foundation that supports the Boston Police Department. The goal of “Operation Dine Out” is to raise awareness and provide funding for the Boston Police Foundation and its marquee programs including “Crime Stoppers,” “Text a Tip,” “Crime Watch” and “Officer Wellness and Safety” which focuses on suicide prevention as well as health and stress management programs for Boston police officers. Financial support of these vital programs, equipment and technology supports the brave men and women of the Boston Police Department and improves the quality and safety of the department and the extended Boston community.

This year’s “Operation Dine Out” participating restaurants include the following:
· Alma Nove: 22 Shipyard Drive - Hingham
· Carmenlina’s: North End, 307 Hanover St. - Boston
· Cask ‘n Flagon: 62 Brookline Ave. - Boston
· Church Boston: 69 Kilmarnock St. - Boston
· El Pelon Taqueria: 92 Peterborough St. - Boston
· Longhorn Steakhouse: 401 Park Drive - Boston
· M.C. Spiedo: 606 Congress St. - Boston
· Michael’s Deli: 256 Harvard Street - Brookline
· Parish Café: 361 Boylston Street - Boston
· P.F. Chang’s: 8 Park Plaza Space D-6 - Boston
· Shake Shack: 92 Winthrip St. - Cambridge
· Russell House Tavern: 14 JFK Street - Cambridge
· South Street Diner: 178 Kneeland St. - Boston
· Stella Boston: 1525 Washington St. - Boston
· TAMO Bistro & Bar: 1 Seaport Lane - Boston
· Vintage: 72 Broad Street - Boston
· Vito’s Tavern: 54 Salem Street - Boston
· Wahlburger’s: 19 Shipyard Drive - Hingham
· Warehouse Bar & Grille: 40 Broad Street - Boston

4) Bringing Scotch outside the realm of Ron Burgundy, Eastern Standard’s Bar Manager Naomi Levy and Chef Matt Garland will take guests on a journey to greener pastures with the restaurant’s take on a Scottish Supper paired with a selection of the country’s finest spirits. Naomi will lead guests through four courses of Scottish fare paired with its namesake spirit and a brief history lesson on the more unique Scotches ES has to offer.

The menu includes:
Amuse
Snail Porridge
First Course
Kippers on Toast with Soft Scrambled Egg
Second Course
Haggis en Croute with Neeps and Tatties, Cumberland Sauce
Third Course
Scottish Blue Cheese
Fourth Course
Hogmanay Cake with Fig, Clotted Cream

Guests will start the evening with a Scotch-based welcome punch before moving into the night’s featured Scotches, which include the 1985 Bowmore, Highland Park, and Cask Strength Ledaig, followed by a special Atholl Brose Milk Punch. The event will give guests the opportunity to tip their hats to the land of Whisky (without an "e") in a night full of fun and camaraderie, and perhaps a few old Scottish drinking songs.

WHEN: Tuesday, February 17, 7pm
TICKETS: $89/person, gratuity not included. Visit http://easternstandardscotchdinner.eventbrite.com to purchase tickets.
Additionally, Eastern Standard has partnered with Reserve to offer $25 toward a booking for the Scotch Dinner. Reserve is guests’dining concierge. Book a table and pay effortlessly. Download here, apply promo code standardscotch, and reserve today. Promotion valid for first-time users only. All bookings cancelled within 48 hours of the event will be charged in full.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On February 15, at 7pm, Aura at The Seaport Hotel will host a wine dinner with Bonny Doon Vineyard as part of the 23rd annual Boston Wine Expo, one of the country’s biggest and most respected celebrations of wine, food and culture. This California-based vineyard produces premium wines from both domestic and old world vineyards with distinctive yet expressive flavors. Aura will team up with Bonny Doon’s chief winemaker, Randall Grahm, to host a four-course dinner featuring signature cuisine paired with Randall’s selections from the Bonny Doon winery.

The menu will be presented as follows:

FIRST COURSE
Arugula Salad (Fig Jam, Spiced Almonds, Asiago Cheese, Seaport Honey Vinaigrette)
-or-
Oysters 3 Ways (Baked With Basil Sabayon, Fried with Sesame & Wakame, Raw with Pomegranate Granite)
2012 Bonny Doon, Albarino
SECOND COURSE
Shellfish Panache (Curry, Coconut, Little Neck Clams, Mussels, Baby Shrimp)
-or-
Lobster & Asparagus Risotto
2011 Bonny Doon, Le Cigare Blanc
THIRD COURSE
Roast Poussin (Butternut and Caramelized Onion Sformato, Charred Cauliflower)
-or-
Roasted Beef Tenderloin (Herbed Spaetzle, Baby Carrots, Bleu Cheese)
2008 Bonny Doon, Le Cigare Volant
DESSERT COURSE
Chocolate Ganache Cake with Crème Pistachio and Candied Black Pepper Pistachios
2011 Vol des Anges, Late Harvest

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling Aura at 617-385-4300.

2) On Saturday, February 1, from 10am-2pm, the Wayland Winter Farmers' Market will hold their 4th annual Massachusetts Farm Wineries Day. Eight farm wineries from throughout the state will be there.There will also be 40 food vendors at the market. I went to last year's event, and it was an excellent event, with plenty of interesting food and wine. Highly recommended.

The wineries will include:
Carr's Ciderhouse, Hadley
Coastal Vineyards<, South Dartmouthbr /> Green River Ambrosia Meadery/Artisan Beverage Cooperative, Greenfield
Mill River Winery, Rowley
Still River Winery, Harvard
Turtle Creek Winery, Lincoln
Westport Rivers Vineyard & Winery, Wesrport
Zoll Cellars, Shrewsbury

3) On Thursday, February 6, starting at 7pm, there will be a compelling Sherry Tasting Seminar at Taberna De Haro in Brookline. The event is titled, Comparing Styles of Emilio Lustau, and each course will offer two different styles of the same wine, all made in the winery of Emilio Lustau, a place blessed with old stocks and progressive talent. I have visited the Lustau winery, and can vouch for the quality and diversity of their Sherry.

Chef Deborah Hansen will pair herries like the straightforward Manzanilla Papirusa and the Manzanilla Pasada Cuevas Jurado so you can contrast the fresh, bristling notes of the first with the mellower, nuttier aspects of the second. The Fino course will consist of a Fino from el Puerto de Santa Maria, something rather scarce in this market, next to a Fino en Rama (unfiltered) from the same little town - something scarcer still. The Amontillado Los Arcos will be juxtaposed with the Rare Amontillado Almacenista Escuadrilla, illustrating the effect of the long, careful aging. Oloroso Don Nuño will be tasted with the Oloroso Emperatriz Eugenia, a supple and regal oloroso that everyone adores. It will finish with the yet-to-be-released Brandy de Jerez Solera Reserva! Coming soon to Massachusetts - be the first to taste it!

First Course
Manzanilla Papirusa
Manzanilla Pasada Cuevas Jurado
Bienmesabe (marinated fried haddock)
Jamón serrano con cebollita al azafrán (jamón-wrapped honey-spiced little onion)
Second Course
Fino Puerto Fino
Fino 3 en Rama El Puerto de Santa Maria
Sepia a la plancha (griddled cuttlefish with black allioli)
Patatas gaditanas (potatoes with picadillo & cured tuna)
Third Course
Amontillado Los Arcos
Rare Amontillado Escuadrilla
Gallina frita y cocida (golden braised hen)
Habitas (fava beans w mint and Andaluz extra virgin olive oil)
Fourth Course
Oloroso Don Nuño
Oloroso Emperatriz Eugenia
Berengena rellena (stuffed eggplant w moorish spices)
Buñuelos de payoyo (andalusian cheese fritters w honey syrup)
Fifth Course
Brandy de Jerez Solera Reserva

Cost: $60 (plus tax and gratuity)
Reservations and pre-payment required, so please call 617-277-8272

4) On Sunday, February 2 and Monday, February 3, the Beacon Hill Hotel & Bistro will serve crepe specials in honor of Le Jour des Crêpes (also known as la Chandaleur), a French holiday honoring the end of the Christmas season. Guests can indulge in a variety of Executive Chef Josh Lewin’s sweet and savory crepes being offered during dinner on Sunday and during breakfast, lunch and dinner on Monday including specials such as jamon mangalica and béchamel, butternut squash and sage, as well as raspberry sauce and spiced pecans.

While celebrated differently in many cultures, la Chandaleur always takes place 40 days after Christmas on February 2nd. In France it’s tradition to eat crepes after 8PM, and it is said that if a cook holds a coin in one hand and successfully tosses a crepe with a frying pan in the other, the household will be prosperous throughout the year.

Reservations are recommended and can be made by calling 617-723-7575.

MENU:
Sunday February, 2:
Dinner (small plate), $10:
Smoked ricotta and brown butter
Or
Jamon mangalica and béchamel
Monday February, 3:
Breakfast, $8
Raspberry sauce and spiced pecans
Lunch (with salad), $12
Ham and cheese
Or
Butternut squash and sage
Dinner (small plate), $10:
Smoked ricotta and brown butter
Or
Jamon mangalica and bechamel

5) For Valentine’s Day, consider going to Coppa where chefs Ken Oringer and Jamie Bissonnette have put together a special 3-course tasting menu, priced at $55 per person, and $35 extra for wine pairings. For each course, you will have a choice of five options, and these options can be quite compelling.

Some of the courses include
--“Lady and the Tramp” Spaghetti and Meatballs
--Seared Foie Gras with tamarind and persimmon
--Uove e Indivia: Soft poached-breaded fried egg, caviar crème fraiche, endive, candied walnut, meyer lemon black pepper vinaigrette
--Pancetta di Malale: Pork belly, black tahini, black lime roasted carrots, pickled ramps
--Aragosta la Pizza: Tempura fried lobster, fried lemon rings, aioli
--Forno Anatra Arrosto: Wood oven roasted duck leg confit, pomegranate molasses glaze, pig’s foot baked beans, herbs
--Banana and Nutella Bread Pudding

Call Coppa to make reservations at (617) 391-0902

Wayland Winter Farmers' Market

Though it almost seems like every city and town has a summer/fall farmers' market, there are far fewer winter markets despite their value. One winter option is the Wayland Winter Farmers' Market at Russell's Garden Center, easily accessible off Route 128 on Route 20. The market is now open on Saturdays, from 10am-2pm, through March 9. They have about 40 vendors and also run certain special events, like Farm Fiber Days and the Massachusetts Farm Wineries Day.

I checked out the MA Farm Wineries Day last Saturday, which had nine local wineries presenting some of their wines for tasting. Many of the regular vendors were present as well. Usually there are only a few wineries at the market but this event brings out several more. It was an impressive market, with a diverse range of vendors, many offering food samples. I bought numerous items and considered buying even more, which will have to wait until my next trip.

I am going to highlight some of the vendors but please realize there are plenty of others I didn't mention who are also worthy of attention.

One of the first tables I encountered in the market belonged to Sweet Lydia's of Lowell, which makes gourmet marshmallows and s'mores. They even were selling hot chocolate topped with various flavored marshmallows. Though I didn't purchase anything, I was very tempted and will be sure to do so next time. The Toasted Coconut Marshmallow is calling my name.

I have been a fan of the Danish Pastry House for at least five years so it was great to see them at the market. They make a variety of baked goods, from breads to pastries. Their baked goods seem to go fast so it pays off to get to the market early and make this one of your first stops.

I have previously patronized Fior D'Italia Pasta & Cheese when it was at the summer farmer's market in Wakefield. Vic Tirrito owns this pasta company, which is based in Vermont, and he uses only products from New England, also trying to use as much organic as possible. At the market, he sells pasta, ravioli, gnocchi, sauces and even makes a few dishes you can eat at the market.

Located in Amesbury, Seacoast Butters makes a variety of compound butters using organic butter and locally sourced ingredients. There are at least 15 different flavors including Bacon and Sriracha (both which I enjoyed). A 3 ounce container costs $5.75 which seems a bit pricey, though they are using quality, natural ingredients.

West River Creamery, located in Londonderry, Vermont, produces a range of delicious cheeses. They have about 40 milking cows on their 200+ acre farm. At the market, they had at least eight cheeses you could taste, including Middletown Blue, Middletown Tomme, Cambridge Farmhouse English Cheddar, and Smoked Cambridge. My favorite was the Marinated Fresh Goat Cheese which was so creamy and savory.

Caledonia Farm, located in Worcester County, combine with Burnshirt Valley Farm to sell pasture raised beef, pork, chicken, and goat. I bought some beef and pork and look forward to seeing how it tastes.

More pasture raised beef can be found at Charlton Orchard Farms, which also sells apples and cider. Obadiah McIntyre Farm Winery is located at their farm, selling a variety of wines, including fruit wines, sparkling wines and hard ciders.

If you prefer lamb, then stop by the table for Windsong Farms, a 35 acre farm located in Harvard. You'll find lamb rib chops, loin chops, boneless leg, shoulder roast, shanks, sausages, ground lamb, liver, heart, and kidneys. As a lamb lover, I was very pleased to see their offerings.

Would you rather have seafood? Well C&C Lobster & Fish offers plenty of fresh fish and even lobsters for sale. Yes, seafood isn't cheap but it is one of the healthiest foods you can eat and it delicious. Adding seafood to your diet is strongly recommended.

Haven't got the time to make a seafood dinner at home? Fishwives Specialty Foods has you covered with their Mandy's Seafood Chowder. All natural, gluten free and using sustainable seafood, this is a lobster bisque filled with shrimp, scallops, clams and fish. Most of the seafood is local except the shrimp is wild caught from Key West and sometimes they use Alaskan pollock. I tasted the chowder and it was very appealing, a nice creaminess to it without being too thick. It was well spiced and it would be excellent for a winter dinner. I bought some and have already enjoyed it for dinner one night. I will be sure to buy more when I return to the market.

For some, it may sound like a nightmare pasta sauce. Joslin Foods provides a line of Summit Six pasta sauces which are all natural, fat free, and low sodium but they also contain veggies from each color group including carrots, green beans, eggplant, red cabbage, garlic and tomatoes. Yet even if you dislike some of those veggies, worry not. I very much liked this sauce and it didn't taste at all like cabbage or green beans. They have three different varieties: Summit Six Kids (smooth and mild with no chunks), Summit Six Classic (thick and savory with chunks) and Summit Six Spicy (chunky with a spicy kick). I tasted the Spicy but it lacked any chunks in the sample I tasted. I bought some of the Spicy and look forward to seeing what I think when I have more than a small sample.

There is even a food truck at the market, the unique Vesta Mobile Wood-Fired Pizza. What a cool idea! Their pizzas cost $8-$12 and you can choose your own toppings or have one of their creations, such as the  Breakfast (cheese, bacon, sausage, onions, peppers, Egg Beaters), The Vesta (red sauce, bacon, chicken, Mozzarella and Provolone cheese) or the Beetza (pesto, winter moon root beets, caramelized red onions, black olives and Gorgonzola cheese). Above is the Vesta and it was tasty, with a nice, crisp crust, plenty of toppings and lots of cheese. I recommend getting a pizza for breakfast or lunch when you stop at the Wayland market.

Coastal Vineyards, owned by David and Linda Neilson, was founded in 2004 and is located in South Dartmouth. They have a small, 8 acre vineyard, growing Chardonany, Pinot Gris, Pinot Noir, Sauvignon Blanc, Gewurtztraminer, Riesling, Merlot, and Cabernet Franc. They produce at least 14 different wines, generally using only their own locally grown grapes.

At the Market, they poured several of their wines and overall I think they are doing a good job of making some easy drinking, pleasant wines. The 2010 Estate Chardonnay ($15) was my favorite, an unoaked version which was crisp, clean, and dry with pleasant green apple and pear flavors. Though I am not a huge fan of cranberry, the 2011 Cranberry Sunset ($16), a blend of Chardonany and cranberry was appealing, with a mild tartness from the cranberry. The 2010 Seaside Red ($20), a blend of Cabernet Franc and Chambourcin was a light bodied wine with nice red berry flavors and some herbal notes.

Mead is hot now! The Green River Ambrosia Winery, located in Greenfield, is a small, artisanal meadery that currently produces about 5000 gallons annually, nearly twice what they made the prior year. They use local raw honey and their meads are sulfite free and gluten free. As they are still a small meadery, they are able to obtain sufficient local honey, from Warm Colors Apiary in South Deerfield, for their products.

The Liquid Sunshine ($15) is a traditional semi-dry mead and I enjoyed it, with its pleasant honey notes and a mild sweetness. The Winter Warmer ($15) is a full bodied, semi-sweet mead with winter spices and it is perfect for this cold season. Hints of cinnamon and Christmas spices make this a tasty mead. My favorite of the meads was the Apple Cyzer ($20), made from a 13 heirloom variety cider. Topped by a crown cap, the cyzer is a little frizzante with a rich apple flavor, mild sweetness and appealing honey notes.

They also produce an intriguing non-mead beverage, the Ginger Libation ($15). It is touted as a "pre-Prohibition style ginger beer" and a "spicy alcoholic ginger soda." It is sweetened with cane sugar, pineapple, and citrus juices. It is technically a ginger wine rather than a beer as no malt is used. However, it tastes very similar to a ginger beer, lightly effervescent with a strong ginger flavor and mild sweetness. I bought a bottle and made a Dark n' Stormy with it, though the meadery calls such a Drunk n' Stormy. It made for a delicious, albeit strong, cocktail and everyone who drank it enjoyed it very much.

Kip Kumler, owner/wine maker of Turtle Creek Winery of Lincoln, also made an appearance at the market. I have written several times about the winery and their wines and Kip is a very passionate and skilled wine maker. He presented several of his wines, including the 2011 Riesling, 2010 Pinot Noir, 2010 Syrah, 2010 Cabernet Sauvignon and the 2010 Cabernet Franc. If you have not tasted his wines, you definitely should do so.

Turtle Creek now has a wine club, their Wine Subscriptions, which sends out quarterly releases of wine to all its members. There are three different levels, dependent on how many bottles you wish to receive, from 3-9. You will receive a discounted price, from 10%-20%, discounts on shipping and a number of other benefits, such as being able to attend special events. Sound good if you enjoy Turtle Creek Wines.

Running Brook Vineyard & Winery, founded in 1998, is located in North Dartmouth and they produce wines primarily from their own, locally grown grapes. Their 2007 Pinot Noir ($18) was light bodied with bright red fruit flavors and a hint of spice. Easy drinking and the type of red you could easily drink with seafood.

The Wayland Market has numerous other vendors that I did not mention Bagel Alley, The Herb Lyceum, Paino Organics, Shady Oaks Organics, Terrosa Farm, and others. It was very popular and it is understandable why that is so as there are plenty of interesting vendors, selling lots of tasty food and wine. I will be returning to the market and highly recommend that everyone check it out too.

Post Road Liquors

Recently, while driving down Route 20 West toward Sudbury, I stopped at Post Road Liquors in Wayland. I have been to this wine store before though it had been awhile since my last visit. I was pleased to find that it still was as good as before.

Post Road Liquors is associated with Upper Falls Liquors in Newton and Auburndale Wine & Spirits which is also in Newton. It is a family operation, intended to service the Metrowest area. I have not been to their other two stores.

Post Road Liquors is a large store, selling wine, beer and liquors. They have a very good selection of wines, at all price points and from wine regions all over the world. They also carry over 300 types of beer, domestic and imported.

Wine prices are average plus they have discounts for quantity purchases. You get 10% off 6 bottles or more and 15% off 12 bottles or more. Plus, each month they mark a certain type of wine as special and you get a generous 20% discount off 6 bottles or more. For April, all American wines were on special.

One of my favorite things about this wine store is that they are one of the few places that sells Turtle Creek wines, locally made wines that are exceptional values. So while I was there, I found some Turtle Creek Chardonnay, Pinot Noir and Syrah. They usually sell for $19.95 each (which is a good value) but due to their April special I got 20% off as I bought over 6 bottles. Essentially, each bottle only cost me $16. And the Turtle Creek wines sell out quickly.

If you are in the area, you definitely should stop and check it out Post Road Liquors.

Post Road Liquors
44 Boston Post Road
Wayland, MA
Phone: (508) 358-4300