Beija: Boston Cachaca

One of my new interests last year was Brazilian Cachaca, a drink similar in some ways to rum but made with fermented sugarcane juice rather than molasses. But as I mentioned before, there are not many brands of Cachaca available locally. That is changing for the better.

Today's Boston Herald newspaper has an article, Sugar Daddies, about a couple Bostonians, Kevin Beardsley and Steve Diforio, who have created a new Cachaca, called Beija, that will debut soon. The Cachaca is made from 100% pure sugarcane which has been hand-cut and hand-harvested. It uses only first-press juice only and begins distillation within ten hours of being harvested. The U.S. has officially designated Beija as the world’s first “virgin cane rum.”

A few Boston restaurants already carry it and it should be available in stores by the end of the month.

The Beija sounds quite intriguing and I will keep my eye out for it and will report back once I have tasted it.

Stoneham Sun: Cachaca

My new column of "A Passionate Foodie" can be found in the September 17 issue issue of the Stoneham Sun newspaper. This is a weekly column that concentrates on reviews of local restaurants though it may also touch on a few other food and wine topics.

The new column has been published today and will soon be available online. The new column talks about Brazilian cachaca, similar to rum though made only from sugarcane juice. I also discuss my favorite cachaca, Beija.

If you have any questions or comments about my column, feel free to add them here.

Dine with passion.

2008 In Review: Part 3

It is now time for the final post of my review of 2008. Part 3 concentrate on my wine and alcohol favorites of the past year. This is certainly not a complete list. It is more a sampling of memorable matters I have experienced and posted about over the past year.

Favorite Store for Saké: Only open for a year, Sakaya in New York City is an exceptional store that sells almost only Saké, as well as some Shochu and Plum Wine. The owners, Rick and Hiroko, are both personable and very knowledgeable about Saké. They have a great selection of Saké and I have not been disappointed anything I have bought there yet.

Favorite Italian Wine Store: Also in New York City, Italian Wine Merchants is the place for excellent and hard to find Italian wines. It is a beautiful store where proper wine storage is a cornerstone of their service. They have many interesting classes and their newsletter are very informative.

Favorite New Local Wine Store: Bin Ends, a discount wine store in Braintree, is a must visit for any wine lover. With some of the best wine prices around, their diverse selection and knowledgeable staff, make this a worthwhile trip. They also created Twitter Taste Live, which I previously mentioned as one of the significant wine events of the past year. In these rough economic times, this is the type of store that you should patronize.

Runner Up for Favorite New Local Wine Store: Salem Wine Imports, a boutique wine store in Salem, deserves recognition. It has an excellent selection of wine and Eric, the owner, knows plenty about wine and is personable and friendly.

Favorite Existing Local Wine Store That Is New To Me: Though it has been around for two years, I first visited Wine Sense, a boutique wine store in Andover, this past summer. With a vibrant and passionate owner, Samanta, this store is small but has an intriguing selection of wines. If you want to try wines that are less common, but excellent, then stop by this place.

Favorite Wine Dinner: The Rabbit Ravioli was one of the highlights of the special wine maker dinner at Il Capriccio in Waltham. Christoph Künzli, the wine maker of Le Piane, was present and helped explain the wines that paired with each delicious course. It was an amazing dinner with several amazing wines.

Favorite Wine Maker Tasting: Abe Schoener, wine maker at the Scholium Project, was a fascinating person with some diverse and intriguing wines. He is the Socrates of wine making, on an eternal mission to question the established traditions of wine making. I look forward to his new projects, to taste the next phase of his wines

Favorite Winery I Visited: While touring Long Island, I visited Paumanok Vineyards and it thoroughly impressed me. I tasted numerous delicious wines, including my favorites, their 2007 Paumanok Chenin Blanc and 2005 Petit Verdot Apollo Drive Vineyard Limited Edition. These wines were as good as any wine made elsewhere in the U.S., and definitely show the potential of Long Island wines.

Favorite Wine Magazine: WineS Magazine, first published in October 2007, concentrates on education about wine rather than wine reviews. For those new to wine, or anyone seeking to learn more about wine, this magazine would be extremely beneficial. It is easy to read and understand, and contains many of interesting articles and features. It fulfills a niche that no other wine magazine really addresses.

Runner Up for Favorite Wine Magazine: Decanter, a British wine magazine, has impressed me lately due to its extensive coverage of many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an excellent wine cartoon in every issue.

Favorite Wine Fact: One of my favorite grapes is Pinotage and I finally learned the correct way to pronounce it. I had been pronouncing it incorrectly for years so it was fascinating to learn my error. And it is an error committed by many others too.

Favorite Wine Biography: The Widow Clicquot was a compelling biography and history book about woman who left an indelible stamp on the history of champagne. It is easy to read and you will speed through each chapter, savoring the anecdotes and facts about an impressive woman.

Favorite Alcohol Book: If you want a fascinating and comprehensive look at the history of wine, beer and spirits, then you must read Drink, A Cultural History of Alcohol. This thick book covers alcohol from all over the world, from ancient times to modern. I learned so much from this book, as would any reader. I highly recommend this book.

Favorite Tequila, High-End: For Tequila costing over $100, the Don Julio 1942 Tequila was superb! Super smooth, lots of interesting flavor, and in a cool looking, agave-shaped bottle. I enjoy this tequila better than some others tequilas that cost even more.

Favorite Tequila, Regular: For regular Tequila, including Blancos to Anejos, my favorite new brand is Partida Tequila. Smooth, flavorful and complex, these tequilas are as good, if not better, than the other popular labels out there, such as Patron. They can be found in Massachusetts now so check them out.

Favorite Rum/Cachaca: This was an easy choice. Beija, a Brazilian cachaca or "virgin cane rum," was developed by two Boston entrepreneurs and they created an amazing spirit. With a very distinctive herbal taste, Beija is also very flexible and can be used as a base for a wide variety of cocktails. I even enjoy drinking this straight, on the rocks.

Favorite Liquer: Also with an intriguing herbal taste, St. Germain is versatile liquer that is very sweet on its own but mixes well with other items. The St. Germain Cocktail makes a great summer punch and is very popular with many people I know.

Favorite Vodka: A premium vodka made from rice? Yes, Kissui Vodka is a Japanese vodka made from rice and it is excellent, very smooth and clean. I can easily drink this just on the rocks. It would be a shame to hide this vodka behind any mixer. It is somethin to savor on its own, and is comparable to any other premium vodka on the market.

Eating & Drinking in Chicago: Income Tax to Estereo

While shopping at a wine & spirits store in Chicago, we received a recommendation for a nearby wine bar & restaurant, Income Tax, which was only a couple buildings away. Although we already had dinner plans elsewhere, we had a little free time before our reservation so we chose to stop by Income Tax for a drink and a quick bite. We were very fortunate that we made that stop as Income Tax turned out to be an impressive spot.

Located in the Edgewater neighborhood, Income Tax is less than a year old, having opened last December. The restaurant is owned by Nelson Fitch, who is joined by Collin Moody, General Manager, and Chef Ryan Henderson. Interestingly, Nelson is the husband of Veronica Roth, author of the dystopian Divergent series, which was turned into a film series. During our visit, as we sat at the bar, we met Collin, who was personable and knowledgeable.

The restaurant is cozy and elegant, with a lengthy bar and a casual, welcoming vibe. We sidled up to the bar and checked out the drinks menu, which immediately impressed with its diversity. There were seven wines by the glass ($11-$14), almost all French wines, and included a Pet-Nat. There were also four Sherries by the glass ($9-$14) and four Georgian wines that were on special. The bottle list has plenty of interesting choices from all over the world, most sure to interest wine lovers, including many classics but also some hot, new wines, and most were reasonably priced from $50-$100.

They also have a diverse list of Beers and 13 Ciders, including Spanish, French, German and U.S. ciders. Their Spirits list is also diverse and fascinating, and you won't find many of the usual suspects but rather you'll find more small production, artisanal and unique bottlings. You'll also find several Vermouth cocktails as well as other intriguing cocktails. There is so much on their drinks menu to interest an imbiber.

I began with a glass of the Emilio Hidalgo La Panesa Especial Fino Sherry ($14), an amazingly delicious and interesting Fino which is an average of 15 years old. As it has undergone a slight oxidation, the color is more golden. It was rich and full bodied, with a saline element as well as notes of brioche and almonds. During our time at the bar, Collin also offered us complimentary tastes of two other Sherries, the Yuste Manzanilla and the González Byass Tio Pepe En Rama, 2016. Both were delicious in their own right, thrilling a Sherry lover like myself. I also later ordered a glass of the Navazos-Palazzi Ron Oloroso Cask ($16), which I've previously reviewed.

The Food Menu is small but varied, touching on various European cuisines, from Spain to Alsace. The Menu is divided into Bites (4 choices, $4-$10), from Marinated Olives to Strangolapreti (spinach & ricotta dumplings); Jars (3 choices, $10-$12), from Boquerones to Rillettes; Cheese (3 choices, $6-$8); Appetizers (5 choices, $6-$15), from Flammenkuchen to Tortilla Espanola;
and Entrees (5 choices, $15-$25), from Trout Meuniere to Coq au Vin. Much of this is excellent bar food, a fine accompaniment to their varied drinks.

We ordered the Pan Con Tomate ($6), a traditional Spanish dish, made with Saffron toast and Fino Sherry. There was a tomato gelatin-like topping and overall, the dish worked very well, a nice blending of soft and crusty bread with the bright acidity of the tomatoes and the subtle saffron elements. And with a glass of Sherry, it was a superb pairing.

We also opted for a Jar of the Whipped Chèvre ($10), made with sun gold tomatoes and tarragon, and accompanied by home-made bread. As an ardent bread lover, this fresh and soft bread, was delicious and I could have enjoyed it on its own. But, the whipped chèvre was creamy and flavorful, enhanced by the tomatoes, and made for a great spread. It was the type of tasty item which makes you want to lick the jar clean.

These were both relatively simple dishes, but they were executed perfectly, indicative of a skilled kitchen. They certainly made me crave to try some of their entrees, to see that culinary skill on a grander scale. I'd also love to return to try more items from their drinks menu. This is the type of neighborhood spot I would become a regular if it were located close to me. It earns a high recommendation.

Collin of Income Tax also highly recommended that we later check out Estereo, a bar in the Logan Square region, and his recommendation was spot on. During the day, the bar serves coffee and snacks, but at night, it is a full-scale bar, specializing in spirits from Mexico, Central America, and South America. We visited the bar after our dinner. The bar is triangular shaped, open to the street, and Latin American music sets up the lively atmosphere.

The Drinks menu was fascinating and compelling, offering more varieties of Mexican, Central American, and South American spirits than I have ever seen elsewhere. The lengthy list of Pisco, Cachaca, Tequila, Mezcal, and Rum, was mind-boggling. I could spend many a night exploring this list, gaining a deeper appreciation for these spirits. I've never seen another bar with over 25 Pisco on their list. And there was so much wonderful Mezcal!

Of course they create a variety of cocktails ($9-$12) from all of these spirits, such as the Pisco, made with Seedling Farms Rhubarb, Cocchi Americano, Lime, Pina Bitters and Force Carbonated; Agricole, made with Agricole Coconut, Passion Fruit, Absinthe, Lime and Blackstrap; and Rum, made with Paranubes Auguardiente de Cana, Klug Farms Blueberrt, house Falernum, Lime and Frutabomba Bitters. We began the evening with a few cocktails, and they were all delicious, well balanced, and had interesting flavor combinations.

The bartenders were personable, knowledge and very helpful, answering any questions and providing recommendations. So, it was a great place not only to enjoy a great drink but to learn something as well.

At the end of our evening, as we prepared to leave, one of the bartenders came over and offered us a complimentary drink of Mezcal Vago Tobala en Barro, a rare and superb Mezcal, which was distilled in olla de barro, clay pots. This was an especially nice gesture and the Mezcal was a fantastic way to cap the evening.

If you love Pisco, Cachaca, Tequila, Mezcal, or Rum, then this is the bar you need to visit. If you just love intriguing and quality spirits and cocktails, then this is the bar you need to visit. This is a bar where passion is more than evident and it is also simply a fun place to drink and hang out. Highly recommended.

Beija at The Intercontinental Hotel: May 3

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

You can sample this new liquor at a party that is being hosted by Beija at RumBa, a Rum & Champagne Bar at the Intercontinental Boston on Saturday, May 3, from 10pm-2am.

RumBa has selected Beija as their 100th rum! This should be quite the party with two DJ’s, a full ice bar, champagne mojitos, midnight sweet treats and original Beija cocktails. There is no cover or guest list. Dress to impress. They are expecting 250-300 people, so feel free to invite friends!

If you have any questions, please send an email to Kevin@Beija.net.

Beija at Felt: March 13

I previously raved about Beija, a new Brazilian Cachaca, also known as a virgin cane rum. It is a new liquor on the market and I think it is great just on the rocks or mixed in any number of cocktails.

You can once again sample this new liquor at a party that is being hosted by Beija at Felt on Thursday, March 13, from 8-10 pm. It is open invitation, so feel free to bring friends. There is no guest list. There will be featured Beija cocktails and a live band.

Beija Patio Bar: July 11

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

Why not stop by the Beija Patio Bar kick off party at The Foundation Lounge in Kenmore Square on Friday, July 11. There will be a VIP Reception from 9-10pm when Beija will pick up your first cocktail. Just RSVP to vip@beija.net. The Patio opens then at 10pm with Special Caipirinhas all night. This is an open invite event, no guest list, no cover.

Rodizio Grill in Braintree

If you dine at a churrascaria, a Brazilian grill where you can eat all you want, and you have room for dessert, then you just didn't try hard enough. When that parade of enticing meats on skewers marches by your table, you can't help but taste a bit of everything until your belly cries surrender.

Last week, I dined, as a media guest, at a new churrascaria, the Rodizio Grill, which is now open at the South Shore Plaza in Braintree. The Rodizio Grill is part of a chain, currently located in ten states, and it was established in 1995 by Ivan Utrera, a native of Brazil. This is their first restaurant in Massachusetts and as it is brand new, some leeway needs to be granted to them in my review, to give them time to work out any initial kinks. Overall, I enjoyed my dinner and believe it has potential to become a popular destination.

As you enter the restaurant, the fully stocked bar is right in front of you, with a couple of televisions behind the bar.

The dining room is medium-sized, simply decorated and with a casual elegance to it. It has an appealing ambiance to it, and even when the restaurant was fairly full, the noise level was manageable.

I like the interesting pictures on the wall, lots of colors and with a cartoon-like style. They help to brighten up the restaurant.

The grilling area is fully open so you can watch them preparing the various meats, or the pineapple, as pictured above. You only have two choices for the menu, either the Full Rodizio (dinner $34.99/lunch $22.99) or Salads Only (dinner $22.99/lunch $12.99), and children under 12 have different, lower rates.
Both choices are all-you-can-eat options.

There is a fully stocked bar though the wine list seemed rather ordinary, and did not have any Brazilian wines, though I liked the fact they have the Taylor Fladgate 10 & 20 Year Old Ports. You might instead want to try one of their eight specialty cachaca cocktails, such as the famed Caipirinha. I decided to try the Caipituba ($8.95), which is basically a caipriniha with the addition of Ubatuba Guarana, a carbonated beverage made from the Guarana plant. The drink was effervescent, not too sweet and you could not taste the alcohol. A fine summer sipper.

Before you go to the salad bar, you are brought three different appetizers, which are also all-you-can-eat. There are Polenta fries, a nice crunchy treat, and Pao de Queijo, a cheese bread made with yucca flour. The bite-sized breads were best when they were warm, with a dominant cheese-flavored interior.

You also receive a plate of Banana Frita, basically sweet fried bananas covered with sugar. Though I liked these, with a fine crunch to the exterior and a creamier, banana inside, I thought they might be more appropriate as a dessert because of all the sugar.

The Salad Bar is a large rectangle, with tons of dishes available, from rice to black beans, from parmesan cheese to slices of bread. One long side has a myriad of salad vegetables so that you can make your own salad. The veggies looked clean and fresh.

The other lengthy side contained a number of prepared salads, such as Artichoke salad, Roasted Edamame salad, and Garbanzo salad. Again, the dishes all looked fresh and appealing. If you only ordered the Salads Only option, you would have plenty of choices on the salad bar. For me, I chose to only sparingly select anything here as I wanted to save room for all of the meats to come. My dining companion though felt that the Couve, sauteed collard greens & bacon, were amazing, some of the best she has ever had.

The Gauchos then began to bring their skewers of meat to our table, slicing off our choices. As the restaurrant is new, the servers were a bit inexperienced, not as polished as you might find elsewhere. They were courteous, pleasant and eager to please, but a little bit raw. I am sure that will change with time as they grow more confident and experienced in their roles. If you like your meat cooked a certain way, such as rare or well done, they will ensure they bring it to you.

On your table, you have an hourglass-like block that is colored green on one side, and red on the other. If you stand it up with the green at the top, the Gauchos will continue stopping by your table with meat. If you need a rest, just turn the red side up and they will pass you by until you turn it back to green. Once you are fully done, you turn it onto its side. This is an excellent way to control the pace of your dinner.

Overall, I was impressed with their meats, which were tender, juicy, and cooked just right. I have been to other churrascaria where the meats were overcooked and dry. Generally, the meats were also seasoned properly, without an overabundance of salt, like some other churrascaria do. Plus, there is a good variety to the meat selection, with maybe 16+ options available each night. Despite the newness of the restaurant, they are on the top of their game with their grills.

Above, is a picture of a skewer of Sobre Coxa, marinated & seasoned chicken, which was quite good.

A skewer of Paiche, a South American freshwater fish, one of the largest freshwater fish in the world. This fish is just starting to be seen on American menus and it has a nice white texture with a more subtle flavor. It reminded me a little of cod and was cool to see it on their menu.

They serve several types of beef, like this Fraldinha, a tenderloin. You will also see choices such as the Picanha, top sirloin, and the Bife Com Alho, garlic beef. The Garlic Beef may have been my favorite of the night, and I had several slices of it. The smell alone was alluring, though the taste was superb as well, with plenty of garlic on the exterior of the beef.

The Frango Agri-Doce, sweet and spicy chicken, definitely has a hot, spicy kick that is balanced with the sweetness. The marinade is delicious, and I loved the heat on the finish.

One of the few items not on a skewer is the Assado, a Brazilian pot roast with potatoes and veggies. Yes, it was tasty too, with tender meat, basically falling apart.

The Linguica were juicy and flavorful.

Some of the other meats included the Lombo, marinated pork loin; Peru Com Bacon, turkey wrapped in bacon; and Coracao, chicken hearts with a twist of lime. All were very good and even the chicken hearts, which sometimes can be tough, were relatively tender.

Besides the meats, there are a couple other grilled treats which you will enjoy. The Tomate Grelhado Com Parmesao, grilled tomato with melted Parmesan cheese, was good but my favorite was the Abacaxi, grilled glazed pineapple, The pineapple slices were still juicy and with only a mild sweetness. You might not think grilled pineapple is that good, but this is compelling and you will want to enjoy more than a single slice.

I didn't have any room for dessert though they looked appealing. The Brigadeiro Royal Banana Sundae is a chocolate cake topped with ice cream, sliced bananas, Brigadeiro sauce, whipped cream, chocolate sprinkles and a cherry.

This is the Rabanada, a warm cinnamon pastry with a creamy center, served with vanilla ice cream and laced with caramel sauce.

The Rodizio Grill has made a very good showing during its initial opening and has potential. The most important aspect, their grilled meats, are already impressive and the rest will hopefully shake out during the next couple months. Come here and bring your appetite as there will be plenty you want to try. Don't load up too much on the salads, saving space for all of the grilled meats, as well as the delicious grilled pineapple.

Beija at Alibi Lounge: April 9

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

You can sample this new liquor at a party that is being hosted by Beija at the Alibi Lounge at the new Liberty Hotel on Wednesday, April 9, from 8:30pm-11pm.

This is a monthly VIP evening. Beija will pick up the first cocktail for guests who RSVP. Alibi will be debuting two original Beija cocktails. Feel free to invite friends, just send a list of their names to Kevin@Beija.net so he can include them on the list.

Beija at Alibi Lounge: May 25

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

You can sample this new liquor at a party that is being hosted by Beija at the Alibi Lounge at the new Liberty Hotel on Sunday, May 25, at 9pm. Come kick off Industry Sundays at Alibi with Beija Virgin Cane Rum!

RSVP to Kevin@Beija.net or VIP@Beija.net to receive VIP privileges. Feel free to invite guests. Dress to impress.

If you have any questions, please email me at Kevin@Beija.net.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On May 4th, Legal Sea Foods in Park Square will host a special dinner featuring wines from Napa Valley and Sonoma County’s Ramey Wine Cellars. David Ramey, Owner and Winemaker of Ramey Wine Cellars, will be the guest of honor. Ramey will highlight his wines by pairing them with a unique Legal Sea Foods’ four-plus-course menu that will be presented as follows:

Hors d'oeuvres
Smoked West Coast Oysters
Cheddar Polenta Rondelles & Exotic Wild Mushrooms
Pulled Pork Empañadas & Pea Tendrils
Paired with 2008 Ramey Chardonnay, Sonoma Coast

First Course
Hake Ceviche (Micro Cilantro, Aji Amarillo Peppers, Red Onion, Citrus Segments)
Paired with 2008 Ramey “Hyde Vineyard” Chardonnay, Carneros

Second Course
Wood Grilled Shrimp & Clam Pizzetta, Aged Gouda, Arugula Salad
Paired with 2008 Ramey “Hudson Vineyard” Chardonnay, Carneros
Third Course
Wood Grilled Marinated Rack of Lamb with Roasted Fingerling Potatoes, Quinoa Salad
Paired with 2007 Ramey Cabernet Sauvignon, Napa

Cheese CourseMorbier, Vermont Grafton Aged Cheddar, Taleggio with Bone Marrow Pâté, Toast Points
Paired with 2007 Ramey Syrah, Sonoma Coast

When: Wednesday, May 4th at 6:30pm
Cost: $85 per person (excludes tax and gratuity)
Reservations required by calling: 617-530-9397

2) Tamarind Bay announces “Spice & Wine,” a monthly dinner series held in conjunction with local specialty wine shop vinodivino. The three-course meal pairs Indian cuisine’s exotic blends of spices and complex flavors with wines from vinodivino. Examples of pairings include:

§ Loire Vallery Chenin Blanc | Crispy Samosas
§ Piedmontese Barbera | Spicy Tandoori Chicken
§ Rose of Southern France | Spicy Spinach and Mustard Sag Paneer

The “Spice & Wine” dinner also features:
§ Live cooking demonstration
§ Spice collection and recipes to take home
§ Wines from the dinner available for purchase at a discount

The “Spice & Wine” dinners are held once a month at both Tamarind Bay locations.
Harvard Square’s Tamarind Bay Indian Bistro & Bar
§ Every second Monday at 6:00 PM
§ May 9, June 13, July 11, August 8, September 12, October 10, November 14

Brookline’s Tamarind Bay Coastal Indian Kitchen
§ Every fourth Monday at 6:00 PM
§ April 25, May 23, June 27, July 25, August 22, September 26, October 24, November 21

Cost: $27/per person, excludes tax and gratuity
Please call to make a reservation.

3) Join Blue on Highland, located in Needham, this Mother’s Day, Sunday, May 8th, for a day of celebratory elegance featuring menu specials and complimentary roses for the woman who makes it all possible.

Guests can indulge in the classic culinary stylings of Executive Chef Peter Tartsinis as he presents all-day specials such as: Lobster Cocktail with homemade cocktail sauce ($16) and Jumbo Shrimp and Grilled Filet with bernaise ($29), created exclusively for this year’s Mother’s Day celebration.

From 11am-3pm, their brunch menu will be offered featuring early morning classics like French Toast with blueberry butter and maple syrup ($10) and Sirloin and Eggs with brioche bread, mushroom truffle-butter and home fries ($14). Or try Margherita pizza with fresh tomato, basil and mozzarella ($9) or Lobster Bisque served with paprika oil and fresh cut scallions ($7).  Complement your selections with specialty cocktails such as the Peruvian 75 (cachaca, fresh lemon, champagne, $11), or "Coming Up Roses,” a delicate blend of champagne, razzberry rum, muddled rose petals and rose syrup (both $11), while taking in the smooth melodies of the Tom Wandell Trio during Blue on Highland’s live Jazz brunch. Dinner will be served 3pm-9pm. 

Reservations are highly recommended and can be made by calling 781-444-7001.

Cachaca

Today is Brazil's Independence Day. In honor of that day, I thought I would talk a little about Cachaça, the most popular distilled alcohol in Brazil. In addition, I actually tried Cachaça last night for the first time.

Cachaça is distilled from fermented sugarcane juice. Though rum is also made from sugarcane, rum is usually made from molasses rather than the straight sugarcane juice. Cachaça's alcohol content ranges from 38-48% so it is a potent drink. This would translate into 76-96 proof, on average more potent than standard rums and vodkas. Though there are thousands of brands of Cachaça made in Brazil, very little is exported. Thus it is not easily found in the U.S. unless you go to regions frequented by Brazilians. Though this may be changing, especially with the popularity of artisanal liquors now.

Cachaça may be either "white" or "dark." The white variety is unaged and it looks white, like a vodka. The dark variety has a gold or caramel color and has been aged in wood barrels. This is supposed to make it smoother and is often seen as the higher quality. Cachaça may be drank straight or in mixed drinks. The most famous drink made from Cachaça is the Caipirinha. This is made from Cachaça, limes, and sugar.

Most Brazilians commonly refer to Cachaça as pinga, though there are many other names for it as well. Brazilians who drink straight Cachaça will often spill a few drops for the saints before drinking. The first shot of Cachaça may be referred to as the"guide" as it is the "one that clears the path and leads the way for all the shots that will certainly follow."

Last evening, while dining at the Churrascaria Rodeo in Woburn, I tried a shot the Dona Beja Cachaça. It comes in a plastic container that resembles several sugar canes tied together. It was a white Cachaça. You definitely notice its power but it tasted very smooth, and a bit sweet. There was no bitter aftertaste or burning. It is definitely something that you could enjoy as long as you remembered its potency. My other friends, who also had shots, enjoyed it as well. Everyone commented on its smoothness.

So, now I will have to keep an eye out for more Cachaça.

Beija’s Art of the Cocktail Series

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

Come check out Beija’s Art of the Cocktail Series. On the second and fourth Tuesday of every month a small group of guests will receive an exclusive, hands-on lesson in cocktail creation from one of Boston’s finest mixologists.

As part of Beija’s commitment to helping Brazil’s poorest children, 100% of your reservation price will be donated to the ABC Trust.

Learn to make original cocktails, meet new people and enjoy gourmet food and drink. Reservations are first come first serve and will be limited to 20. Visit Beija to make reservations.

I will be there for their inaugural event at Great Bay on 8/26 from 6-7pm. Mixologit Jonathan Henson will be creating a Beija Old Fashioned. Hope to see you there!

First Anniversary Contest!

In honor of the First Anniversary of A Passionate Foodie, I am holding a Special Contest to reward my readers. It is simple to enter but your chances of winning will increase with a bit more work.

First, the Grand Prize will be a $100 gift certificate for food or wine. The specific nature of gift certificate will depend on where the winner lives. For example, I am not going to give a gift certificate to a Boston restaurant to someone who lives in South Africa. I will customize the gift certificate to the winner's location, as well as partially to their preferences. The main key will be my ability to purchase the gift certificate. So there won't be any worries about shipping problems or such. Anyone can win and enjoy this Prize.

How do you enter? The first, and easiest, way to enter is to just post a comment here with your first name and email address. That gives you one Entry Ticket into the Prize Drawing.

But there is a way to earn more Entry Tickets. I am ten Quiz questions below. For each question you answer correctly, you will receive another Entry Ticket. So, your chances of winning significantly improve if you take the time to answer the Quiz questions. All of the Quiz answers can be found on my blog.

Please email me your Answers at ubarluther@aol.com. DO NOT post them in the comments here.

As an added bonus, the first person to submit a Quiz with all of the correct answers will recieve 3 bonus Entry Tickets.

The deadline for this Contest will be midnight on May 31. I will then randomly choose a winner and announce the results during the first week of June. Good luck!!!

QUIZ QUESTIONS:

1. In city and state is Turtle Creek Winery located?

2. What is the name of the tour company I used for my trip to Spain?

3. What does the word "Hoshiusagi" mean in English?

4. What is the name of the all-Spanish wine store in the East Village in New York City?

5. What is the title of my first ever post on A Passionate Foodie?

6. What is the name of the only wine from Luxembourg I have reviewed?

7. Which auction house is now running wine auctions in Boston?

8. What is the name of the new Brazilian Cachaca created by two men from Boston?

9. What is the name of the newspaper for which I write a weekly food/wine column?

10. What was my favorite food/wine movie of 2007?

The Rise of Cachaça

A mighty wave of Brazilian Cachaça is hitting the shores of the U.S. Long mainly just a drink of Brazil, Cachaça is making inroads in other countries, including the U.S.

I have talked about Cachaça before, including about one of my favorites, Beija Cachaça. Well Cachaca has now hit the pages of Business Week. There is an interesting article, The Next Tequila, that talks about the growing popularity of Cachaça.

Germany currently imports the most amount of Cachaça from Brazil but it is catching on in the U.S. In 2006, over 65,000 nine-liter cases of Cachaça were sold in the U.S., a 63% increase from 2005. This is still a mere pittance when compared to something like Tequila, where the U.S. imported over 9 million cases.

If you want to be in on the cutting edge of alcohol and spirits, then maybe you should try some Cachaça. And if you are local, seek out Beija, which is perfect just on the rocks or in a cocktail.

And The Winner Is....

In honor of the First Anniversary of A Passionate Foodie, I held a Special Contest to reward my readers. The Grand Prize is a $100 gift certificate for food or wine.

To enter the Contest, you just had to add a Comment here with your name and email address. But, you could also answer ten Quiz questions to gain extra Entry tickets. And the first person to answer all Ten correctly received three bonus Entry tickets.

Here are the Quiz questions, with the correct answers.

1. In city and state is Turtle Creek Winery located? Lincoln, MA
2. What is the name of the tour company I used for my trip to Spain? Cellar Tours
3. What does the word "Hoshiusagi" mean in English? Star Rabbit
4. What is the name of the all-Spanish wine store in the East Village in New York City? Tinto Fino
5. What is the title of my first ever post on A Passionate Foodie? Which Wines Should You Drink
6. What is the name of the only wine from Luxembourg I have reviewed? 2006 Clos des Rochers Auxerrois
7. Which auction house is now running wine auctions in Boston? Skinner
8. What is the name of the new Brazilian Cachaca created by two men from Boston? Beija
9. What is the name of the newspaper for which I write a weekly food/wine column? The Stoneham Sun
10. What was my favorite food/wine movie of 2007? Ratatouille


Jen of Northwest Wine Blog was the first person to submit a correct set of answers so she won the 3 free Entry tickets. Out of everyone else who answered the Quiz questions, there were only two wrong answers, and both on question #5. In the end, there were a total of 81 Entry Tickets.


And The Winner Is.....Russ of Winehiker Witiculture & California Wine Hikes. Big congratulations to Russ!


Many thanks to everyone else who entered the contest.

Beija Patio Bar: July 18

Have you tried Beija yet? Beija is a new Brazilian Cachaca, also known as a virgin cane rum, that I think is great just on the rocks or mixed in any number of cocktails.

Why not stop by the Beija Patio Bar party at The Foundation Lounge in Kenmore Square on Friday, July 18. There will be a VIP Reception from 9-10pm when Beija will pick up your first cocktail. Just RSVP to vip@beija.net.

The Patio then opens at 10pm with Special Caipirinhas and Mojitos all night. This is an open invite event, no guest list, no cover.

Brazilian Wines

As today is Brazil's Independence Day, let us continue the theme and discuss a couple Brazilian wines.

As I mentioned in the Cachaca post, I dined last evening at the Churrascaria Rodeo. With dinner we had a couple Brazilian wines. You don't often see wines from Brazil at local wine stores so it was a treat to get to try a couple.

The first wine was the 2004 Aurora Cellars Proprietary Red ($25). This is a red blend and I am unsure of the actual varietals. It does appear to retail for around $14, so its restaurant price would be less than double. This was a dark colored wine, with an intriguing taste. It had a full body with mild tannins. There were more dark berry flavors but with spicy undertones. This paired very well with all of the grilled meats we ate. I very much enjoyed this wine and would order it again.

The second wine was the 2004 Brazilian Soul Cabernet Sauvignon ($21). This was a mild Cabernet, with mellow tannins and lots of bright fruit flavors, cherries and raspberries. It did go well with the grilled meats. It was a decent wine though nothing special.

Friday Sips & Nibbles

I am back with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) The Wine ConneXtion is bringing the Kentucky Derby to North Andover. On Saturday, May 3, guests are invited to The Wine ConneXtion to celebrate the annual ”Running of the Roses” with a complimentary wine tasting of Rosés from 1pm-5pm. Rosés have finished last in the past when the wine market was flooded with White Zinfindel look-a-likes, but they are making a comeback, as savvy wine lovers have discovered that these light-bodied and delicately flavored wines are the sophisticated summer sister of their favorite red varietals.

At this special Saturday tasting, The Wine ConneXtion staff will be dressed to the nines in spring attire and traditional derby hats. Guests will have the opportunity to participate in Wine ConneXtion’s own competition as they cast their vote for which will be named crowd favorite. Guests must be 21+ and walk-ins are welcome all day. Hats and traditional derby dress is encouraged.

2) On May 6, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Penner-Ash Wine Cellars. This winery embodies the spirit and passion of small producers focusing on Pinot Noir in the heart of Oregon’s northern Willamette Valley. Since its inception 1998, the family-owned winery has achieved impressive growth and are well-known for their deep berry notes and cherry aromas in their distinctive Pinot Noirs. Legal Sea Foods will team up with Founder and Winemaker, Lynn Penner-Ash, to host an exclusive four-plus-course dinner featuring signature cuisine paired with her selections from the Penner-Ash’s vine.

The menu will be presented as follows:

HORS D’OEUVRES
Apple Smoked Bacon-Wrapped Scallops, Pear Balsamic Reduction
Farmer Cheese Mini Pie, Thyme Apple Jam
Lobster Gorditas, Grilled Sweet Pepper Relish
Penner-Ash Viognier, Oregon, 2012
FIRST COURSE
Roasted Chicken Rolletini (Wild Mushrooms, Marsala Sauce)
Penner-Ash Pinot Noir, Willamette Valley, 2011
SECOND COURSE
Mahi Mahi En Papillote (Aromatic Basmati Rice, Cherry Tomato Jam)
Penner-Ash “Dussin Vineyard” Pinot Noir, Willamette Valley, 2011
THIRD COURSE
Cedar Plank Salmon (English Pea Risotto, Chanterelle Mushroom Ragout)
Penner-Ash “Shea Vineyard” Pinot Noir, Willamette Valley, 2011
Penner-Ash “Pas de Nom” Pinot Noir, Willamette Valley, 2011
CHEESE COURSE
Vermont Ayr, Grafton Aged Cheddar, Boggy Meadow Fiddlehead Tomme (Strawberry-Rhubarb Jam, Grilled Francese)
Penner-Ash Syrah, Oregon, 2011

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) Give Mom a rest this Mother’s Day and treat her to a special meal at Tryst. Tryst will be serving Mother’s Day brunch from 10am-2:30pm on Sunday, May 11, featuring a special two course, prix fixe brunch menu including a complimentary mimosa or a non-alcoholic beverage.

Chef Paul Turano will be serving an exclusive brunch menu throughout the day where guests will enjoy items such as Kale & Brussels Sprout Salad with toasted hazelnuts, parmesan & Verjus vinaigrette, Artichoke & Roasted Pepper Tart, Steak & Eggs, grilled steak, two eggs, crispy potatoes & hollandaise, and Brioche French Toast with cinnamon date butter & maple syrup. Each two course brunch order is accompanied by a mimosa or complimentary non-alcoholic beverage of choice.

If Mom would rather sleep in, Tryst will be serving Mother’s Day dinner from 4:30pm-9pm featuring favorites such as Prosciutto Flatbread with whipped ricotta, fresh mozzarella, zucchini & herb oil ($11), Beet & Ricotta Ravioli with pistachio & crispy kale ($12/$19), and Crispy Pork Shank with stir fried vegetables, quinoa & sweet chili glaze ($21).

Finish the night toasting mom with Tryst’s classic cocktails, including the Black Raspberry Caipirinha, Cachaca, Blackberry Moonshine, muddled raspberries, lime and mint ($12), and the Basil Cucumber Lemonota made with Ketel One Citroen, muddled basil, cucumber and lime ($12).

Bin Ends: Another Look

Restaurants, wine stores, food markets and other such places can undergo changes at any time. As a blogger, I think it is my advantage that I can post again and again about such places, noting any changes that occur. The usual print media, newspapers, magazines and such, often only write about a place once. They rarely revisit older places, or track the ongoing progress of a new endeavor. So, if you want updated information about a place, a blog might be your best option.

Bin Ends, a discount wine store in Braintree, opened in early May and I visited the store just a few days after their opening. I posted a positive review of the store and was impressed by its owners, the store concept, their diverse selection and the excellent prices. I felt it had much potential. Since that time, I have paid attention to their endeavors, even participating in their innovative Twitter Taste Live series.

Recently, I stopped by the store again to see how it had changed, if at all, since May. In many ways, and all positively, it was the same except that it now carries an even larger selection of wines. There is plenty of diversity and the wine prices are still excellent. I was very pleased to see that they now carry several different types of Japanese Sake as well as Beija, my favorite Cachaca. And the Beija was even discounted a few dollars off the usual retail of $30.

They had several wine bottles open for sampling, which they always do, and I tried a couple of the wines. Back in May, the owners mentioned that they would eventually get some of the Enomatic wine tasting machines. That has not happened yet though I have recently been told that they should arrive in early 2009. I even spent a little time sorting through their 50% off bin, one of my favorite parts of the store, and found an interesting Portuguese wine. In addition, I bought some 2005 Tenuta Pederanza Lambrusco “Grasparossa,” just an exceptional wine that I really love.

Bin Ends continues to be an excellent wine store and is following through on the potential I noted back in May. Their changes since May have generally been more subtle, adding more selections as well as adding more diversity. Yet all of those changes have been positive. I continue my hearty recommendation of this store.