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) In celebration of Khmer New Year (Cambodian New Year), a three day celebration which marks the end of the harvesting season when farmers enjoy the fruits of their labor, Elephant Walk (South End) is celebrating this holiday with traditional Cambodian New Year’s specials in addition to the regular menu from April 13 to April 15.
“These are the dishes that I remember most fondly from celebrating our New Year as a child in Cambodia,” said Chef/Owner Nadsa de Montiero.
N’Sahm Chrouk (gluten free) includes natural pork belly, mung beans enrobed in coconut sticky rice, wrapped in banana leaf and steamed; served pan fried with sweet soy and Cambodian pickles ($11). Another dish, Hong Chrouk with PT Farm pork shoulder and belly braised in caramelized pepper-garlic soy broth, with hard-cooked eggs and daikon radish ($20). Lastly, try the N’Sahm Chaek, sweet banana in coconut sticky rice, wrapped in banana leaf and steamed; served warm with coconut cream, fresh coconut and toasted sesame seeds ($8.50).
For more information or to make a reservation please call (617) 247 – 1500.
2) Company Chef/Owner Will Gilson and his at Puritan & Company is celebrating Spring with the unveiling of an enhanced Puritan 2.0. The restaurant concept continues to be that of an urban farmhouse where Gilson presents seasonal, fresh cuisine deeply rooted in New England tradition but Gilson and his team have been working on some changes.
“During this tough winter, my team and I started to think of new, fun ways to invite guests back in for the spring. Now, we have a bit of spring fever and so does the restaurant. We wanted to continue our focus of always evolving and moving forward to make sure that Inman Square continues to be an exciting and innovative dining destination,” said Will Gilson.
Some of the noted additions to the Puritan & Company experience this spring include:
· Saturday Meat Market: The space next to Puritan & Company will become the Puritan Meat Market on Saturdays from noon until 2pm. It will be a takeout, quick service “pop up” concept that pays homage to a throwback of New England lunch favorites. Some of the specialties available for takeout will include: an authentic New England Grinder with cheeses, cured meats, and pickled peppers; a meatball sub; corned beef sandwich; and sausage with peppers and onions. Prices will range between $5 and $10. The Saturday Meat Market begins this Saturday.
· Sunday Spotlight on Chef de Cuisine Alex Saenz: Chef Saenz will now have his own spotlight when he takes over Sundays with his own menu influenced from his South Carolina roots. Called “Southern Sundays with Saenz”, he will create different weekly playful and traditional Southern dishes for guests to enjoy. Some of the featured dishes will include Fried Chicken, Catfish Fry, Shrimp and Grits, and many pork dishes prepared in southern-style. He will also be offering fried green tomatoes, house-made pimento cheese and sweet tea.
According to Saenz, “Southern Sundays will be my vision of how I would be cooking food if I was back home in Charleston; whimsical but staying to the roots of traditional southern cuisine, because you don't change something that is already delicious, you just put your own take on it.”
· Chef’s Tasting Menu: Puritan & Company recently started a Chef’s Choice Tasting Menu every night that will be available in both the bar and dining room. The prix-fixe dinner is $70 per person and is six courses that will be selected by Chefs Gilson and Saenz and will change nightly. The entire table must participate to order the Chef’s Choice Tasting Menu.
· Patty Melt: Without a burger on the menu for the first two years, Puritan & Company has recently added a Patty Melt to the bar menu and Sunday Brunch. It started as a special and became a secret burger for guests at the bar. Due to its popularity, it now holds a permanent position on the bar and brunch menus. The Puritan & Company Patty Melt is $16 and is made with a dry aged beef patty, topped with house-made spicy special sauce, Swiss cheese, American cheese, and homemade rye bread.
· Charcuterie Bar: Puritan & Company has re-launched and re-designed its Charcuterie Bar. The six seat area has a special menu of crudo, cheeses, charcuterie, and amaro flights. A chalkboard will prominently feature the daily specials and a leg of ham will be on display. The Charcuterie Bar will also be available for private parties to reserve for charcuterie and amaro tastings.
3) On April 28, at 7:30pm, Legal Harborside will team up with Olivier Humbrecht, Master of Wine at Domaine Zind-Humbrecht, to host an exclusive four-plus-course wine dinner. With over 100 acres of prime estate vineyards, Domaine Zind-Humbrecht is the archetype of its French region and one of the world’s greatest wine producing estates. Since 1620, the winemaking lineage has proved to last as the hallmark of each Zind-Humbrecht wine is its overriding sense of terroir: the taste of the vineyard is always clear and unmistakable.
The menu will be presented as follows:
HORS D’OEUVRES
Razor Clam Ceviche, Fava Beans, Yuzu, Breakfast Radish
Pea Soup, Meyer Lemon Froth
Fluke Sashimi, Satsuma Tangerine, Japanese Mint
Domaine Zind-Humbrecht Muscat d’Alsace, 2011
FIRST COURSE
Hamachi Crudo (coconut-curry vinaigrette, edamame, mango)
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2011
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2001
SECOND COURSE
Five-Spice Lobster Tail (baby bok choy, ginger-verjus emulsion, Thai basil)
Domaine Zind-Humbrecht Pinot Gris “Rotenberg,” 2012
Domaine Zind-Humbrecht Gewurztraminer “Turckheim,” 2012
THIRD COURSE
Tandoori King Salmon (braised chickpeas, grilled apricot, cucumber raita)
Domaine Zind-Humbrecht Riesling “Clos Hauserer,” 2009
DESSERT COURSE
Pineapple Upside-Down Cake (torched pineapple, lychee-buttermilk gelato, cardamom caramel sauce)
Domaine Zind-Humbrecht Gewurztraminer “Clos Windsbuhl,” 2011
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470 .
4) Hard Rock Cafe is celebrating spring with a new line of cocktails curated by rock legend Carlos Santana. The limited-edition beverages benefit The Milagro Foundation, a charity created by Carlos Santana in 1998 which benefits underserved and vulnerable children around the world by making grants to community-based organizations that work with children in the areas of education, health and the arts. Milagro means “miracle.” The image of children as divine miracles of light and hope, even as gifts to our lives, is the meaning of the name.
The Black Magic Press and the Maria Maria Coronita both feature Carlos Santana’s Casa Noble Crystal Tequila. The Carlos Santana limited-edition cocktails will be available at cafes around the nation beginning now through Tuesday, May 5.
“I'm honored that Casa Noble and I are partnering with Hard Rock Cafe to be a part of their new spring cocktail menu,” said rock legend Carlos Santana. “Like the music of Santana, each ingredient is fresh and new with vibrant flavors that will make guests want to move and celebrate life. Like Santana and Casa Noble, Hard Rock Cafe is committed to helping people, so a portion of the proceeds from this partnership will go directly to helping children in the Las Vegas area.”
The Black Magic Press, named after one of Santana’s top hits, features Casa Noble Crystal Tequila, Hard Rock’s made from scratch margarita mix, fresh blackberries, blueberries, lime wedges and mint leaves. The unique cocktail is served in a coffee-press style vessel that infuses the fruit into the cocktail through the drinking process. Guests can also enjoy the Santana-inspired Maria Maria Coronita – made with Casa Noble Crystal Tequila, orange liqueur, mango puree, lime juice and garnished with a Coronita Extra.
Thursday, April 9, 2015
Tuesday, April 7, 2015
Los Abandonados: A Lost Sherry
For many wines, this might have been their death, to sit untouched in a wooden barrel for that length of time, but this wine is an Oloroso Sherry, a fortified wine that has the potential to remain and evolve that long in a barrel. What might this wine taste like? What was the effect of that lengthy aging process? This past weekend, I had the exciting opportunity to answer those questions for myself.
Alexander Russan, the founder of Alexander Jules, is similar in some respects to a negociant, visiting Sherry producers and cellar owners and carefully selecting some of their barrels to create a special Sherry. Russan created the Los Abandonados 6/8 Oloroso, using the "lost" Sherry, and sent me a media sample. I previously reviewed three of his other Sherries, as well as provided more info about his company and you should check out my article for additional background on Alexander Jules. Those three Sherries made my 2014 list of Top Ten Wines Over $15 and it is very likely that Los Abandonados will end up on one of my Top Ten Wine lists of 2015.
The original bodega, located in El Puerto de Santa Maria, was once an almacenista for over 100 years, a small family business that matured sherry in various soleras to sell to other companies. The solera for Los Abandonados was begun sometime during the 1820s-1830s, and the barrels became the sacristia, the very best of their Sherry. About forty years ago, the family moved from their original location, and somehow forgot about the eight barrels of this solera. The Oloroso sat in those barrels, losing more than half their contents to the angel's share, getting more concentrated and rich. Could it survive forty years?
A few years ago, the current owner inherited the estate when his father died and it was only then, as he tried to catalog all of the assets did he discover the "lost" solera. Unfortunately, the building which stored the barrels had partially caved in at some point years ago. Trees and other vegetation had claimed part of the building, but the worst part was that sunlight had adversely affected two of the barrels. The other six barrels though were protected from that sunlight and were still in excellent condition, containing an amazing Oloroso.
Russan learned of this lost solera from a person on Twitter, Federico Ferrer, who owns the Cuatrogatos Wine Club. Russan contacted the owner, traveled to the bodega and convinced them to allow him to bottle some of the Sherry, creating a blend from the six good barrels. In October 2014, he produced 770 bottles,which are currently available for sale only in Spain, the U.S. and Japan. He didn't bottle all of the Oloroso in the barrels, so there is the possibility that he could bottle more in the future, but there are certainly no guarantees that will ever occur. This might be your only chance to ever taste this Sherry.
Los Abandonados comes in 500ml bottles (about $70), has an alcohol content of 22%. and is unfiltered, unfined and does not contain any added sulfites. It is probably impossible to determine the average age of this Oloroso except that we know it is old, and that the youngest wine in the solera is at least 40 years old. It is probably a Sherry that should be decanted for at least a few hours before drinking, especially as it might contain some sediment.
Russan originally thought that the Oloroso might pair well with chicken but he found that it was too big of a wine for the poultry, pairing better with beef or some other strong meat. Based on that info, I thought that it would pair well with my Easter lamb dinner so I chose to open it this past Sunday, to be the centerpiece of our dinner. Interestingly, we also were having a roast chicken with our lamb so I could even consider that pairing too.
I decanted the Sherry on Easter morning, finding almost no sediment in the bottle. The wine evidenced a dark mahogany color and possessed an enticing aroma, a complex melange which indicated great promise. I sampled a bit of the wine at that time, to ascertain its taste straight from the bottle, and was struck by its powerful intensity and extremely lengthy finish. That excited me, making me even more eager to drink the wine with the lamb. I left the Oloroso in the decanter for about five hours until dinner.
That length of time mellowed the Sherry to a significant degree, making it far less massive and more silky smooth. The aromas were still as alluring, and the taste was even more complex, with such an intriguing blend of flavors. With plenty of acidity, this dry sherry presented strong briny notes, nutty aspects, and flavors of caramel, dried fruits, leather, and a subtle earthiness. The finish was lengthy, tantalizing and extremely satisfying. Simply put, this was an amazing Oloroso, one which would impress any wine lover. It is meant to be slowly savored, to appreciate all of its nuances.
It was an excellent pairing with the roast lamb, and everyone who tasted this Sherry was impressed. It wasn't the best pairing with the chicken, being a bit too intense for the mild meat, though it actually worked well with the crisp, roasted skin. We finished the entire bottle, and I sipped my final glass very slowly, reveling in the wonders of this treasure. Russan has created another superb Sherry, and it garners my highest recommendation. Anyone who loves a complex, intriguing and delicious wine should seek this out and you won't find many other wines of this age and quality at such a reasonable price.
Monday, April 6, 2015
Rant: 38 Seconds Of Wine
It's not even a full minute. It's a brief span of time, especially to make an informed decision. However, 38 seconds is the amount of time the average person spends to select a wine at a store. With that little amount of time, many consumers are choosing wines based on labels or shelf talkers with points, Or they are choosing the same wine all the time, maybe that bottle of Yellow Tail or Barefoot, ignoring all other wines.
How do we get people to spend more time deciding which wine to buy? How do we get them to choose a wine for reasons other than the animal on the label or a score of 90 points? How do we get them to expand their palate and try something new, rather than the same old wine they buy every week?
Online and print wine articles help to a degree, though such matters appeal more to the more passionate wine lover rather than the average wine consumer. We must understand that these average consumers want the wine buying process to be simple and quick. They may be open to experimentation, to choosing something different, but they need a boost to their motivation. They need a sufficient reason to spend a little more time in their wine buying.
It is the staff of a wine store who are in the best position to intervene with these average consumers, to get them to change their usual buying pattern.
First, a wine store needs a welcoming staff, who inquire whether their customers need assistance or not, They can lead consumers to different wines than what they might have chosen on their own in those 38 seconds. That staff can lead those consumers to expand their palates and buy wines they might never have bought on their own. They can also get them to buy wines for reasons other than labels and points. However, the staff cannot be too intrusive or pushy. They can't act like stereotypical car salesmen but rather must be more facilitators, offering their advice and suggestions if such assistance is desired.
Many of these customers wouldn't ask for assistance on their own. They would just go about their business as usual. However, if they were approached in the right way, with an offer of help that doesn't seem pushy, these customers might then take advantage of the offer and seek assistance in selecting wine. And if the offer of assistance is refused, the staff needs to be polite and walk away rather than remain and pressure the customer to accept their help.
Second, a wine store that holds regular tastings can keep those average consumers in the store longer than 38 seconds. It is hard for many consumers to resist passing by the tasting table,and not sampling something, When these consumers taste those wines, they open their palates to something new, to wines they might not have otherwise selected. If they enjoy the taste of those wines, they may even be motivated to buy those wines. A fair number of people will purchase wines they got to sample, when they might not have otherwise selected those wines on their own.
Third, there are a number of other measures that wine stores can take to affect the buying habits of their customers. The first two measures I mentioned are the most significant, but other actions can have an effect as well. From personal shelf talkers to weekly newsletters, wine stores can do plenty to reach out to their customers, making it easier for them to select wine, yet still breaking out of that 38 second average.
Let's elevate the knowledge and passion of the American wine consumer, person by person.
Thursday, April 2, 2015
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) Boston Nightlife Ventures (BNV) is excited to announce Akinto at Wink & Nod, a new culinary collaboration with Executive Chef Patrick Enage that is part of the craft cocktail speakeasy’s rotating pop-up dining program. Focusing on Southeast Asian cuisine, Enage’s six month residency in the kitchen at Wink & Nod begins on Monday, March 30.
The name Akinto means “this is mine” in Tagalog, reflecting Enage’s view of the program as a welcome opportunity to articulate and explore his own distinctive culinary perspective. Enage explains, “I see Akinto as an exciting opportunity to introduce guests to the Southeast Asian flavors and ingredients I grew up with—the flavors that shaped my culinary perspective.”
Enage was born in the Philippines and moved to Los Angeles at a young age. A culinary school graduate, Enage worked in fine dining establishments and hotels across the country before meeting his mentor, current BNV Chief Culinary Officer Bill Brodsky, while working the line at the Wequassett Resort and Golf Club. Prior to joining the BNV team, Enage worked as Chef de Cuisine at Brodsky’s City Landing restaurant in Boston. To prepare for this new project, Enage took a month to travel around Asia this winter, exploring traditions and ingredients at their source.
Akinto will showcase the distinctive flavors and ingredients of Southeast Asian street food from Enage’s native Philippines as well as India, Singapore, Thailand, India, Vietnam, China, Japan and Laos. Designed to encourage sharing, the menu features snack-sized small and medium plates that complement Wink & Nod’s cocktail program, as well as large plates and desserts that will satisfy guests seeking a full meal.
Highlights from the approachably priced menu include:
Small Plates ($7-$10)
--Pork Hash “Sisig” with quail egg, calamansi, and soy
--Traditional Shrimp Bao Buns in a curried mussel liqueur
--Spicy Pork “Drop Wontons” with anise BBQ, toasted sesame-rice wine, & peanut paste
Medium Plates ($11-$18)
--Braised Oxtail and Black Bean Water Spinach with jasmine rice and house chili oil
--18-Hour Pork Belly in a Kabocha-pho broth
--Kabayaki Glazed Swordfish Belly with grilled Taiwan lettuce and salted duck egg vinaigrette
Large Plates ($22-31)
--Teapot Fish Stew with lemongrass-native clam broth
--Steamed Striped Bass with orange miso tamarind glaze and long beans
--Korean Style Beef Short Rib with X0-coconut glaze, calamansi, cilantro, flowering chives, and peanuts
Desserts ($6-$9)
--Green Tea-Almond Chocolate Bar
--Thai Tea Crème Brulee with peanut crackle
--Turon Banana Fritter with jack fruit and smoky caramel
As I have written about before, I have bemoaned the fact that there is so little Filipino cuisine available in the Boston area, so I am very excited to see the arrival of Arinto. I hope you check it out too and let me know your thoughts.
2) On April 13, at 6:30pm, Legal Oysteria will host a Tuscan wine dinner with Wine Expert, Claudio Andreani. Legal Oysteria will team up with Andreani to host an exclusive four-plus-course dinner featuring signature cuisine paired with selections from the Tuscan vine.
The menu will be presented as follows:
HORS D’OEUVRES
Grilled Calamari Salad
Fresh Cod Cakes
Olive Oil Poached Tuna Crostini
Tenuta Campo al Mare Vermentino, 2013
FIRST COURSE
Pan-Seared Trout (fennel purée, warm pine nut dressing)
Tenute del Cabreo “La Pietra” Chardonnay, 2012
Tenuta di Nozzole “Le Bruniche” Chardonnay, 2013
SECOND COURSE
Swordfish Saltimbocca (slow-roasted balsamic turnips & cipollini onions, toasted fregola)
Tenute del Cabreo “Il Borgo” Super Tuscan, 2011
Tenuta TorCalvano Vino Nobile di Montepulciano, 2011
THIRD COURSE
Rosemary and Black Pepper Rib Roast (roasted wild mushrooms, grilled asparagus, porcini jus)
Tenuta di Nozzole “La Forra” Chianti Classico Riserva, 2009
CHEESE COURSE
Manchego
Aged Gouda
Pecorino Romano
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, 2009
COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392
3) On Monday, April 20, in celebration of the 2015 Boston Marathon, The Beehive will host the second annual benefit event in support of the Gillian Reny Stepping Strong Fund. From 10am-1am, 100% of the profits will be donated towards the organization’s mission to fuel cutting-edge research and clinical programs in trauma healing and limb reconstruction.
The Reny Family established the Gillian Reny Stepping Strong Fund in gratitude to the doctors at the Brigham and Women’s Hospital (BWH) that saved their 18 year old daughter’s life and limbs following the explosions at the finish line of the 2013 Boston Marathon. The fund fuels innovative research and clinical programs in trauma healing and limb reconstruction to help future patients with traumatic, athletic and disease-related limb injuries regain their strength so they can step strong once again. The Beehive is proud to honor the medical heroes at BWH who treated and saved 39 patients with life-threatening injuries that day and support this effort to turn the tragedy that befell the Reny Family into hope for the future.
Guests will enjoy a day of live jazz performances and cuisine from The Beehive’s Executive Chef Marc Orfaly. Opening for a special holiday brunch, guests can enjoy selections from The Beehive’s brunch menu including: Eggs Shakshuka, poached eggs baked “North African Style” in tomato sauce with polenta ($15), Quiche with hot & sweet Italian sausage, broccoli rabe, caramelized onion, mozzarella ($16.5) and Sirloin Steak & Potato Hash, poached egg, salad ($17.50). For kids ten and under, The Beehive has a “Little Bee’s Kids Menu” featuring scrambled eggs and toast, kiddie French toast and grilled cheese and frites (all $8).
For dinner, guests can indulge including dishes such as: Szechuan Style Beef Brisket with Kung Pao vegetables ($25), Roasted Salmon, truffled savoy cabbage and whole grain mustard broth ($26), The Beehive Prime Burger with frites & slaw ($18) and Cauliflower Parmesan, arugula and pomodoro sauce ($24).
For reservations, please call 617-423-0069
4) The South Boston Neighborhood Development Corporation presents the 13th Annual Taste of South Boston on April 12th from 6 - 9 pm at the Plaza Ballroom at the Seaport Hotel . Don’t miss out on this chance to sample delectable culinary creations from South Boston’s new dining establishments including: Pastoral, Bastille Kitchen, Loco Taqueria, J.P. Licks, and the Juice Box. In addition to these new establishments will be: American Provisions, Barking Crab, Café Porto Bello, Cranberry Café, Empire, Flour Bakery & Café, Jerry Remy's Seaport, Legal Harborside, Lincoln, Local 149, Lucky's Lounge, M.C. Spiedo, Miam Miam Macaronerie, No Name Restaurant, The Paramount, Salsa's, Salvatore's, Stephi's in Southie, Strega Waterfront, Sweet Tooth Boston, Tamo Bistro & Bar, Temazcal, and Trade.
Al's Liquors will be pouring samples of select wines, and Harpoon Brewery will be providing samples of their latest brews.
Purchase tickets today at: tasteofsouthboston.com
5) As the highly-anticipated premiere of the fifth season of “Game of Thrones” approaches, the show continues to establish itself as a true cultural phenomenon. In response to the excitement among devoted viewers, Violet Thorn, the signature bar and lounge located at The VERVE - Crowne Plaza Natick, will offer a special menu inspired by the fantasy drama during the weekend of the premiere.
On Saturday, April 11 and Sunday, April 12, “Game of Thrones” enthusiasts are invited to enjoy a selection of small plates created by Executive Chef Alastair Mclean and Chef James Booth for the return of the hit series. Fans looking for bold flavors will want to start with Dragons Tail with Fire Breath ($10), an appetizer of crispy pig tails tossed in a spicy sauce, while those seeking hearty fare that’s guaranteed to satisfy even the nobles of Westeros will want to dig into piping hot Beef n’ Bacon Pie ($12), a beef stew topped with a flaky puff pastry. For “Thrones” fans hoping to dine like true medieval royalty, Violet Thorn’s King’s Landing Confit ($10), a dish comprising of turkey leg with giblet gravy, and Baratheon Blood Wild Boar Rib ($12), a plate of ribs with braised tomato sauce, are the perfect fit. Providing a perfectly sweet ending is Sansa’s Homemade Lemon Pie ($8), a light and refreshing dessert drizzled with vanilla icing and topped with roasted almonds.
Guests looking for a complete experience will want to take advantage of The VERVE’s “Game of Throne’s”-themed overnight package that includes the following: two small plates from Violet Thorn’s special menu, a bucket of three beers from Ommegang Brewery, popcorn, and of course, a complimentary in-room viewing of episode one of the season five premier on Sunday, April 12th.
COST: Room package starts at $159 for Saturday, April 11th and $219 for Sunday, April 12th (tax and gratuity not included). Package includes: choice of two small plates from “Game of Thrones”-themed menu, popcorn, and a bucket of three beers from Ommegang Brewery.
For Reservations, please call 508-653-8800
6) On Wednesday, April 22, The Wine ConneXtion, located in North Andover, is celebrating the opening of “The Back Room at The Wine ConneXtion,” the new high-end wines and spirits room, with a complimentary whisky sampling, “East Meets West.”
Last year Jim Murray’s Whisky Bible named Yamazaki Single Malt Japanese Whisky the best whisky in the world— the first time in its history that a Japanese whisky took the top spot, bypassing Scotch and shocking connoisseurs all over the world. But what are the defining differences between the two whiskys? From 6:30PM to 8:30PM the expert staff will be serving tastes of top-shelf whiskys from Japan, Taiwaan and Scotland, highlighting the subtle flavor differences between the two styles as a result of heating techniques, climate and landscape.
Don’t miss this opportunity to experience the evolving profiles of the whisky world and to support the expansion of The Wine ConneXtion.
COST: Tastings are complimentary and open to the public, 21+ only
7) In lieu of a vacation to Europe this spring, Davis Square watering hole Saloon is going on “Island Time, Scottish Style” as they host a whiskey tasting celebrating the liquid delights of Scotland’s shores on April 21 at 7pm. Emceed by Saloon’s resident malt man and Beverage Director Manny Gonzales, this spirits-based tasting will showcase single-malt scotches from various Scottish islands including Islay, Jura, the Isle of Mull and the Isle of Arran. Complemented by a selection of cheeses and charcuterie, Gonzales will hand-select some of the greatest tastes from Scotland’s premier isles while imparting his wisdom on how these whiskeys are developed in relation to their islandic surroundings.
COST: $35 per person
Advance reservations required. For tickets, please visit: http://www.eventbrite.com/e/island-time-scottish-style-tickets-16384532578?aff=es2
1) Boston Nightlife Ventures (BNV) is excited to announce Akinto at Wink & Nod, a new culinary collaboration with Executive Chef Patrick Enage that is part of the craft cocktail speakeasy’s rotating pop-up dining program. Focusing on Southeast Asian cuisine, Enage’s six month residency in the kitchen at Wink & Nod begins on Monday, March 30.
The name Akinto means “this is mine” in Tagalog, reflecting Enage’s view of the program as a welcome opportunity to articulate and explore his own distinctive culinary perspective. Enage explains, “I see Akinto as an exciting opportunity to introduce guests to the Southeast Asian flavors and ingredients I grew up with—the flavors that shaped my culinary perspective.”
Enage was born in the Philippines and moved to Los Angeles at a young age. A culinary school graduate, Enage worked in fine dining establishments and hotels across the country before meeting his mentor, current BNV Chief Culinary Officer Bill Brodsky, while working the line at the Wequassett Resort and Golf Club. Prior to joining the BNV team, Enage worked as Chef de Cuisine at Brodsky’s City Landing restaurant in Boston. To prepare for this new project, Enage took a month to travel around Asia this winter, exploring traditions and ingredients at their source.
Akinto will showcase the distinctive flavors and ingredients of Southeast Asian street food from Enage’s native Philippines as well as India, Singapore, Thailand, India, Vietnam, China, Japan and Laos. Designed to encourage sharing, the menu features snack-sized small and medium plates that complement Wink & Nod’s cocktail program, as well as large plates and desserts that will satisfy guests seeking a full meal.
Highlights from the approachably priced menu include:
Small Plates ($7-$10)
--Pork Hash “Sisig” with quail egg, calamansi, and soy
--Traditional Shrimp Bao Buns in a curried mussel liqueur
--Spicy Pork “Drop Wontons” with anise BBQ, toasted sesame-rice wine, & peanut paste
Medium Plates ($11-$18)
--Braised Oxtail and Black Bean Water Spinach with jasmine rice and house chili oil
--18-Hour Pork Belly in a Kabocha-pho broth
--Kabayaki Glazed Swordfish Belly with grilled Taiwan lettuce and salted duck egg vinaigrette
Large Plates ($22-31)
--Teapot Fish Stew with lemongrass-native clam broth
--Steamed Striped Bass with orange miso tamarind glaze and long beans
--Korean Style Beef Short Rib with X0-coconut glaze, calamansi, cilantro, flowering chives, and peanuts
Desserts ($6-$9)
--Green Tea-Almond Chocolate Bar
--Thai Tea Crème Brulee with peanut crackle
--Turon Banana Fritter with jack fruit and smoky caramel
As I have written about before, I have bemoaned the fact that there is so little Filipino cuisine available in the Boston area, so I am very excited to see the arrival of Arinto. I hope you check it out too and let me know your thoughts.
2) On April 13, at 6:30pm, Legal Oysteria will host a Tuscan wine dinner with Wine Expert, Claudio Andreani. Legal Oysteria will team up with Andreani to host an exclusive four-plus-course dinner featuring signature cuisine paired with selections from the Tuscan vine.
The menu will be presented as follows:
HORS D’OEUVRES
Grilled Calamari Salad
Fresh Cod Cakes
Olive Oil Poached Tuna Crostini
Tenuta Campo al Mare Vermentino, 2013
FIRST COURSE
Pan-Seared Trout (fennel purée, warm pine nut dressing)
Tenute del Cabreo “La Pietra” Chardonnay, 2012
Tenuta di Nozzole “Le Bruniche” Chardonnay, 2013
SECOND COURSE
Swordfish Saltimbocca (slow-roasted balsamic turnips & cipollini onions, toasted fregola)
Tenute del Cabreo “Il Borgo” Super Tuscan, 2011
Tenuta TorCalvano Vino Nobile di Montepulciano, 2011
THIRD COURSE
Rosemary and Black Pepper Rib Roast (roasted wild mushrooms, grilled asparagus, porcini jus)
Tenuta di Nozzole “La Forra” Chianti Classico Riserva, 2009
CHEESE COURSE
Manchego
Aged Gouda
Pecorino Romano
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, 2009
COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392
3) On Monday, April 20, in celebration of the 2015 Boston Marathon, The Beehive will host the second annual benefit event in support of the Gillian Reny Stepping Strong Fund. From 10am-1am, 100% of the profits will be donated towards the organization’s mission to fuel cutting-edge research and clinical programs in trauma healing and limb reconstruction.
The Reny Family established the Gillian Reny Stepping Strong Fund in gratitude to the doctors at the Brigham and Women’s Hospital (BWH) that saved their 18 year old daughter’s life and limbs following the explosions at the finish line of the 2013 Boston Marathon. The fund fuels innovative research and clinical programs in trauma healing and limb reconstruction to help future patients with traumatic, athletic and disease-related limb injuries regain their strength so they can step strong once again. The Beehive is proud to honor the medical heroes at BWH who treated and saved 39 patients with life-threatening injuries that day and support this effort to turn the tragedy that befell the Reny Family into hope for the future.
Guests will enjoy a day of live jazz performances and cuisine from The Beehive’s Executive Chef Marc Orfaly. Opening for a special holiday brunch, guests can enjoy selections from The Beehive’s brunch menu including: Eggs Shakshuka, poached eggs baked “North African Style” in tomato sauce with polenta ($15), Quiche with hot & sweet Italian sausage, broccoli rabe, caramelized onion, mozzarella ($16.5) and Sirloin Steak & Potato Hash, poached egg, salad ($17.50). For kids ten and under, The Beehive has a “Little Bee’s Kids Menu” featuring scrambled eggs and toast, kiddie French toast and grilled cheese and frites (all $8).
For dinner, guests can indulge including dishes such as: Szechuan Style Beef Brisket with Kung Pao vegetables ($25), Roasted Salmon, truffled savoy cabbage and whole grain mustard broth ($26), The Beehive Prime Burger with frites & slaw ($18) and Cauliflower Parmesan, arugula and pomodoro sauce ($24).
For reservations, please call 617-423-0069
4) The South Boston Neighborhood Development Corporation presents the 13th Annual Taste of South Boston on April 12th from 6 - 9 pm at the Plaza Ballroom at the Seaport Hotel . Don’t miss out on this chance to sample delectable culinary creations from South Boston’s new dining establishments including: Pastoral, Bastille Kitchen, Loco Taqueria, J.P. Licks, and the Juice Box. In addition to these new establishments will be: American Provisions, Barking Crab, Café Porto Bello, Cranberry Café, Empire, Flour Bakery & Café, Jerry Remy's Seaport, Legal Harborside, Lincoln, Local 149, Lucky's Lounge, M.C. Spiedo, Miam Miam Macaronerie, No Name Restaurant, The Paramount, Salsa's, Salvatore's, Stephi's in Southie, Strega Waterfront, Sweet Tooth Boston, Tamo Bistro & Bar, Temazcal, and Trade.
Al's Liquors will be pouring samples of select wines, and Harpoon Brewery will be providing samples of their latest brews.
Purchase tickets today at: tasteofsouthboston.com
5) As the highly-anticipated premiere of the fifth season of “Game of Thrones” approaches, the show continues to establish itself as a true cultural phenomenon. In response to the excitement among devoted viewers, Violet Thorn, the signature bar and lounge located at The VERVE - Crowne Plaza Natick, will offer a special menu inspired by the fantasy drama during the weekend of the premiere.
On Saturday, April 11 and Sunday, April 12, “Game of Thrones” enthusiasts are invited to enjoy a selection of small plates created by Executive Chef Alastair Mclean and Chef James Booth for the return of the hit series. Fans looking for bold flavors will want to start with Dragons Tail with Fire Breath ($10), an appetizer of crispy pig tails tossed in a spicy sauce, while those seeking hearty fare that’s guaranteed to satisfy even the nobles of Westeros will want to dig into piping hot Beef n’ Bacon Pie ($12), a beef stew topped with a flaky puff pastry. For “Thrones” fans hoping to dine like true medieval royalty, Violet Thorn’s King’s Landing Confit ($10), a dish comprising of turkey leg with giblet gravy, and Baratheon Blood Wild Boar Rib ($12), a plate of ribs with braised tomato sauce, are the perfect fit. Providing a perfectly sweet ending is Sansa’s Homemade Lemon Pie ($8), a light and refreshing dessert drizzled with vanilla icing and topped with roasted almonds.
Guests looking for a complete experience will want to take advantage of The VERVE’s “Game of Throne’s”-themed overnight package that includes the following: two small plates from Violet Thorn’s special menu, a bucket of three beers from Ommegang Brewery, popcorn, and of course, a complimentary in-room viewing of episode one of the season five premier on Sunday, April 12th.
COST: Room package starts at $159 for Saturday, April 11th and $219 for Sunday, April 12th (tax and gratuity not included). Package includes: choice of two small plates from “Game of Thrones”-themed menu, popcorn, and a bucket of three beers from Ommegang Brewery.
For Reservations, please call 508-653-8800
6) On Wednesday, April 22, The Wine ConneXtion, located in North Andover, is celebrating the opening of “The Back Room at The Wine ConneXtion,” the new high-end wines and spirits room, with a complimentary whisky sampling, “East Meets West.”
Last year Jim Murray’s Whisky Bible named Yamazaki Single Malt Japanese Whisky the best whisky in the world— the first time in its history that a Japanese whisky took the top spot, bypassing Scotch and shocking connoisseurs all over the world. But what are the defining differences between the two whiskys? From 6:30PM to 8:30PM the expert staff will be serving tastes of top-shelf whiskys from Japan, Taiwaan and Scotland, highlighting the subtle flavor differences between the two styles as a result of heating techniques, climate and landscape.
Don’t miss this opportunity to experience the evolving profiles of the whisky world and to support the expansion of The Wine ConneXtion.
COST: Tastings are complimentary and open to the public, 21+ only
7) In lieu of a vacation to Europe this spring, Davis Square watering hole Saloon is going on “Island Time, Scottish Style” as they host a whiskey tasting celebrating the liquid delights of Scotland’s shores on April 21 at 7pm. Emceed by Saloon’s resident malt man and Beverage Director Manny Gonzales, this spirits-based tasting will showcase single-malt scotches from various Scottish islands including Islay, Jura, the Isle of Mull and the Isle of Arran. Complemented by a selection of cheeses and charcuterie, Gonzales will hand-select some of the greatest tastes from Scotland’s premier isles while imparting his wisdom on how these whiskeys are developed in relation to their islandic surroundings.
COST: $35 per person
Advance reservations required. For tickets, please visit: http://www.eventbrite.com/e/island-time-scottish-style-tickets-16384532578?aff=es2
Wednesday, April 1, 2015
Japanese Sushi Contest: Seeking Judges
Last September, I had the honor to be one of five judges presiding over an epic Sushi battle that was filmed for ABC Asahi Broadcasting, a national Japanese TV network, for a prime time cooking competition. You can read my previous article for background and to learn more about my experience. I have the honor to have been approached again, this time by the Doukeshi Broadcasting Network, to judge another Japanese Sushi contest that will air on Japanese TV. And this time, I have been asked to select two other local food writers to join me on the judging panel.
Once again, a famed Japanese sushi chef will be pitted against a Boston-area judge. Due to confidentiality reasons, I cannot yet reveal the identity of the Boston-area chef except to state that the chef is well known for their skill in seafood preparation, and has been training for the last two months for this upcoming competition.
In partnership with Chicot Seafood, a Japanese based seafood exporter, this culinary competition will focus on a special ingredient, Fugu, Japanese pufferfish. The Japanese have been eating fugu for over 4000 years,and it remains a highly sought delicacy. For the contest, the chefs will prepare fugu in three ways: Sashimi, Nigiri Sushi, and a Maki Roll. The technique of cutting fugu into thin, translucent sashimi slices is known as usudzukuri. It is considered the best way to enjoy this fish.
Yes, you probably are aware that fugu can be poisonous. The organs of the fish contain tetradotoxin, a dangerous poison which paralyzes the body. However, if properly sliced and prepared, you can safely eat the flesh of the fugu. You might feel a slight tingling on your tongue, which is due to residual traces of poison, but it is not a deadly dose and won't even make you ill. In the past fifteen years, less than 30 people in Japan have died from fugu poisoning, and it is almost always because some fool local fisherman decided to make some fugu at home. So, the competition should be completely safe, although you will have to sign a Waiver of Liability just in the remotest of chances that something negative occurs.
This will be an exciting competition and I look forward to judging the results of this endeavor.
If you are a local food writer and wish to participate as a judge, please leave your name and email address in the comments and I will be in touch to discuss that matter. Two judges will be chosen, and you will receive extra consideration if you have experience in Japanese cuisine..
UPDATE: Yes, this was an April Fool's prank post and at least a few people did fall for it. I placed a few hints in the post as to is true nature. First, in the Labels, I placed "holiday" which referred to April Fool's Day. Second, the word "Doukeshi" is a Japanese term that means "clown" or "jester." Third, the word "Chicot" refers to a historical jester who worked for King Henry III. Hope you enjoyed this little joke.
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