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) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi present the first month of the three-part Summer Rosé Tour, running now through August. While Rosé wines are enjoyed year round, they are most prominently celebrated in the summer months. To embrace the ever-growing popularity of this wine, Bistro du Midi is presenting the 2015 Summer Rosé Tour. Head Sommelier Todd Lipman has compiled an assortment of intriguing selections to be offered in multiple formats. These wines pair beautifully with Chef Robert Sisca’s featured dish of the month, highlighting the remarkable flavors of Provençe.

The full June menu is as follows:
--Lobster Roll du Midi (black truffle, apples, sea salt bun) $25

2013 L'Escarelle, Cuvée Esca Rosé, IGP Var
Dry, citrusy, and mineral with advanced texture and loads of focus
11 glass / 16.50 pichet / 24 demi / 48 bottle
2014 Côté Mas, Rosé Aurore, Sud de France
Dry and crisp with cranberry notes and hints of herbs de Provence
12 glass / 18 pichet / 26 demi / 52 bottle
2014 Jean-Luc Colombo, Cape Bleue Rosé, VdP Méditerranée
Soft and elegant, yet dry with hints of tropical fruit and fresh flowers
13 glass / 19.50 pichet / 29 demi / 58 bottle

2) Bread & Salt Hospitality recently announced their first permanent restaurant, Juliet, opening in Somerville's Union Square, and for the past couple of weeks have been running a Kickstarter campaign to help make this vision a reality.

As the campaign comes to a close, Bread & Salt invites you to join them for a special celebration at Cuisine en Locale on Saturday, June 13 from 7pm-10pm. Enjoy food inspired by Josh & Katrina's recent trip to Seville and Barcelona, hear more about their plans & progress, and be among the first to learn of some exciting news for the near future.

Tickets ($25) include food and one complimentary entry into the Juliet raffle (dinner for four in the restaurant once open). Guests can also contribute further to the Kickstarter campaign and choose from a variety of experiences curated by Bread & Salt Hospitality and their friends, including: breakfast and/or dinner at Juliet, a catered dinner for ten in your home, the chance to be lobsterman for a day out on the boat with Snappy Lobster, and more!

The menu (subject to change) includes:
--selection of spanish hams
--marinated mussels on tomato garlic bread
--monkfish with brown butter, potatoes, and romesco
--grilled cheese with avocado and tomato jam
--grilled union square farmers market vegetables with garlic, lemon, and olive oil
--marcona almonds with saffron and lime
--marinated mushrooms

Beverages available for purchase from cash bar.

TICKETS: $25, available at http://breadandsaltatcuisineenlocale.eventbrite.com

3) While every culture celebrates the coming of the summer solstice in their own way, in countries such as Sweden, Finland and Estonia, “Midsummer's Eve” is considered one of the greatest festivals of the year-- rivaling Christmas and New Year’s Eve. The celebration of the summer solstice predates Christianity and is celebrated with food, libations, activities and games including the traditional dance around the maypole.

Join in the festivities at Beacon Hill Hotel & Bistro as it commemorates the holiday through food & drink with its traditional “Midsommarmiddag” or “Midsummer Dinner” beginning Monday, June 15, and continuing until Sunday, June 21. Available 5:30pm – 11pm (10pm on Sunday) for $47 per person (not including tax & gratuity), the traditional prix fixe menu will be served in conjunction with the Bistro’s regular menu and dinner service. h, 2015 – Sunday, June 21st, 2015. 5:30PM – 11:00PM (10:00PM on Sunday). COST: $47.00 per person (not including tax & gratuity)

MENU:
AMUSE: GRAVLAX MED RÖDBETOR OCH RÅGBRÖDSSMULOR
Gravlax with Beets and Rye Crumble
GLASMÄSTARSILL MED TILLBEHÖR
Pickled Herring with Baby Potatoes, Dill and Knäckebröd
VÄSTERBOTTENPAJ MED INLAGDA SOMMARGRÖNSAKER OCH TOMATVINAIGRETTE
Västerbotten Cheese Tart with Marinated Summer Vegetables and Charred Tomato Vinaigrette
GRILLAD FLÄSKFILE MED FÄRSKA ÄRTOR, ROSTAD PERSIKA OCH KANTARELLER
Grilled Berkshire Pork Loin with Summer Peas, Roasted Stonefruit and Chanterelles
MANDELOSTKAKA MED JORDGUBBAR, MINT OCH GLASS MED SMAK AV FÄNKÅL
Almond Cheesecake with Strawberries, Mint and Fennel Ice Cream

AQUAVIT: LINIE (NORWAY) 8.00
CARLSBERG BEER (DENMARK) 6.50

Reservations are recommended by calling 617-723-7575.

4) TAMO Bistro & Bar at the Seaport Hotel will be hosting a special Glenlivet Dinner on June 23, from 6pm-9pm, for whiskey lovers, featuring a four-course dinner and scotch pairings by Seaport Chef Robert Tobin. Peter Karras, Master of Scotch, and Pernod Ricard will be on-hand throughout the intimate dinner to discuss the various forms of scotch being served and their nuances.
The dinner will be preceded by a cocktail reception from 6:00pm-7:00pm.

“Glenlivet Dinner” Menu
Beef Carpaccio with Thai spices, Spring Pesto, and Housemade Pasta
Fishermen’s Stew with Mussels, Shrimp, Cod and Cayenne
Grilled Lamb Loin with Chimichurri, Smoked Barley, Favas and Grilled Asparagus
Scotched Bananas Foster

Featured scotches include: Glenlivet 12, 15, 18, Nadurra Olorosso, Aberlour Abunad'h

COST: Tickets are $85 per guest and can be purchased online at: http://www.eventbrite.com/e/glenlivet-dinner-tickets-17086589449
Guests must be 21+

5) June 18th marks “International Sushi Day,” a day to show one’s appreciation for the Japanese cuisine worldwide. Here are a few local restaurants helping to celebrate.

Haru has 12 specialty Maki rolls including the Super Dynamite Roll (tempura-style tuna, freshwater eel and asparagus roll with sriracha, spicy mayo and eel sauces - $13.75), Back Bay Roll (edible 24K gold leaf, mango, avocado, tempura flakes and spicy red and white tuna - $18; pictured below, left), Lobster Roll (lobster, Boston lettuce, spicy mayo, avocado, cucumber, mango and tobiko - $16), Boston unCommon Roll (crunchy spicy salmon, tuna, avocado, mango, black tobiko and edible 24K gold leaf - $18; pictured below, center), Dragon Roll (eel and avocado wrapped around kani and cucumber - $17.75), Perfect Fantasy Roll (avocado-wrapped shrimp tempura and asparagus with spicy mayo ($13.50) and the Strawberry Fin Roll (crunchy spicy yellowtail, jalapeño peppers and mango topped with scallops, wasabi tobiko and fresh strawberries - $16.75; pictured below, right). As a seasonal specialty item available through July 6, Haru has a roll featuring the best from land and sea: Oscar Roll (beef tataki, snow crab, asparagus, lemon dressing - $18).

Legal Harborside serves up variety of sushi including these specialty maki such as Harborside Tempura Lobster Roll (avocado, lobster, tobiko, spicy mayo and teriyaki – MP), Orange Dragon Roll (spicy salmon roll topped with salmon - $12.50), Caterpillar Roll (eel roll topped with avocado and teriyaki - $13.95) and the Hawaiian Roll (spicy tuna roll with salmon and avocado on top - $12.50).

TAMO Bistro & Bar provides some intriguing Maki rolls such as the Vegetable Rainbow Roll (mozzarella, balsamic, cucumber, avocado, tomato, zucchini, carrot, squash - $10), Volcano Roll (baked scallop, crab meat, tobiko, avocado, cucumber, toasted sesame - $15), Spicy Tuna Roll (raw tuna, Dynamite sauce and tempura flour crunch set on an inside out cucumber & avocado roll, garnished with potato sticks - $13) and Seared Salmon Toro Roll (inside out cucumber & avocado roll garnished with pineapple sauce - $13).

6) On June 28 & 29, Legal Oysteria will host Italian brunch and lunch services to benefit the local community of Charlestown. Beneficiaries of the fundraiser include the Monument Square Neighborhood Association and the Friends of the Training Field. With the purchase of a $10 ticket, that is donated directly to the featured organizations, guests will receive a $10 dining credit redeemable on June 28 during brunch service or June 29 during lunch service. Additionally, guests will receive a $10 dining voucher redeemable on a future visit.

Legal Oysteria’s brunch highlights with an Italian flare include the Stuffed French Toast (cannoli cream, strawberries, maple syrup - $7); Breakfast Pizza (bacon, scrambled eggs, mozzarella $11); Baked Eggs in Tomato Sauce (chickpeas and fontina, whole wheat olive toast - $8); and, Sopressata & Fontina Omelet (homefries, whole wheat olive toast - $11).

For lunch, favorites include the Crispy Fried Calamari (salsa rossa - $10); Charred Octopus (tomato, potato, coriander vinaigrette - $10); Roasted Calm Pizza (garlic, oregano, mozzarella, pecorino - $11); Linguini and Clams ($17); and, Baked Oyster (shrimp, pancetta, mushroom - $4).

Advance tickets are required. To reserve tickets, please visit: http://www.legalseafoods.com/index.cfm/page/Benefit-BrunchLunch,-June-28-29/cdid/45857/pid/43564.

7) Ward 8 is now offering Lobster Clambakes every Sunday evening, starting at 5pm for $33 per person. Ward 8 Executive Chef Kenny Schweizer has created a version of the New England summertime favorite: the lobster clambake. Included in the individual Lobster Clambake will be clams, corn on the cob, mussels, lobster, and chorizo sausage. Bar Manager Mike Wyatt will offer a New England beer pairing for an additional $8 with the clambake.

When: Every Sunday starting June 14 through September 27
Reservations are suggested but not necessary. All reservations can be made via phone at 617-823-4478.

Tasting Counter: Putting Sake On The Menu

It can be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It is an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage.

That needs to change.

I'm talking about Sake, that wondrous Japanese alcohol made from rice, which is unfortunately neglected by most non-Asian restaurants. I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food Pairings, Pairing Cheese & Sake, and Sake For Thanksgiving. I've presided at Sake dinners, pairing it with Italian cuisine at Prezza and French cuisine at AKA Bistro. Despite these inroads, Sake is still scarce on the menus of non-Asian restaurants in the Boston area. You're extremely lucky if you can even find a single Sake on such menus.

That has begun to change. 

Last December, in my year-end Favorite Restaurants post, I noted that my Most Anticipated Restaurant Opening was the Tasting Counter, owned by Chef Peter Ungár. As I said then, Chef Ungár "is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area." The Tasting Counter will be opening soon, offering a twelve course tasting menu, with ten drink pairings. I've seen the initial menu and it should be an exceptional meal.

In addition, the Tasting Counter will also have the largest Sake menu of any non-Asian restaurant in the Boston area! That is quite an accomplishment, one showing a passion for Sake and confidence in its ability to pair well with a variety of dishes. With the tasting menu, you will have the option of pairing it with 10 different Sakes, from Sparkling Sake to Nigori, Honjozo to Junmai. The Sake list will change over time, offering new experiences with the various dishes.

When is the last time you tasted ten different Sakes? When is the last time you drank Sake with a non-Asian meal? Many people have probably never had either of those two  experiences so the Tasting Counter is offering something unique. At the Tasting Counter, you can opt for a wine or beer pairing, but you also can choose to expand your horizons with a Sake pairing.  

Recently, Chef Ungár retained my services to create the Sake program for his new restaurant, and we worked together to put together an initial list of 10 Sakes, obtained from Classic Wine Imports and Ruby Wines..The Sakes are generally from small, artisan breweries, and include Sakes which may be organic, made from heirloom rice, use traditional production methods, and more. The list is diverse, showcasing a wide range of Sake types and styles. It will be an excellent introduction to Sake for any diner, and the pairings will expand your palate and mind.

The change needs to continue.

We need more non-Asian restaurants to place Sake on their menus. They need to understand that Sake can pair well with any cuisine, and it may even pair better than wine with different foods. Sake is still a niche beverage and to help it become more mainstream, it needs to be available at more non-Asian restaurants. Most consumers think Sake is only for Asian food, but that misconception needs to change and restaurants can help destroy this myth by adding Sake to their menus. Let's hope that the Tasting Counter is but the first of many restaurants to take this great leap forward by showcasing Sake.

If your restaurant is interested in adding a Sake program, feel free to contact me and I can assist you with that endeavor.

Rant: Restaurant Reviews Ignoring Deadly Service?

There's an aspect of restaurant service with the potential to kill millions of people. Despite its importance, almost no restaurant review addresses this issue. Why not? Shouldn't a review discuss such a vital element? How can we better protect those millions of people who are at risk?

Recently on Facebook, Jacqueline Church raised an intriguing question: "Can/should a restaurant be "top" if they get a potentially life-threatening thing like food allergen handling wrong AND dismiss it cavalierly?" Jacqueline has food allergies, along with about 15 million people, so this is a matter absolutely vital to her health. She has written numerous articles about food allergies, and also trains restaurants in allergy awareness and handling. Her question made me ponder the issue, and realize my own restaurant reviews fail to address this issue.

It is rare to see any restaurant review which addresses whether a restaurant properly handles food allergies or not. About the only time that happens is when the reviewer has food allergies so is particularly aware of that issue. How a restaurant handles allergy issues is an important aspect of service, yet it is part of service that has largely been ignored so far by most restaurant reviewers. To answer Jacqueline;'s question, I don't believe a restaurant can be considered one of the "top" or "best" if it screws up allergy handling.

If that is the case, then we need to consider whether restaurant reviews should routinely address this issue or not. First, numerous restaurant reviews have length limitations so it can be a challenge to include absolutely every relevant issue. Is this an issue so important that it should be included? Second, how many reviewers properly understand the issue of allergies and can accurately assess the situation at a restaurant? I'm willing to bet that many reviewers fail to grasp the complete situation and could use some education in this regard. Third, if most restaurant reviews ignore the issue of food allergies, where can people go for that information?

Though it would be beneficial for most restaurant reviews to address this issue, maybe a matter of such vital importance, a potential life threatening matter, would be better served by a different forum. Would you want to rely upon a single line in a published restaurant review mentioning that the restaurant handles allergies well? Or would you prefer a more detailed explanation of how the restaurant addressed food allergies? I think the latter would be far more useful.

Maybe a better solution would be to have a website dedicated to reviews of how restaurants handle food allergies. It would be better to have knowledgeable individuals discuss the specifics, to provide the necessary details for those at risk. There have been a few articles, published over the last few years, providing lists of restaurants which best handle food allergies, but I'm unaware of any central website that reviews Boston area restaurants about these matters. It would be great to see more articles in the future too, but there is still a need for such a central website.

Your thoughts?

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) Boston’s Taste of the Nation for No Kid Hungry, a Culinary Event for a Cause, returns on June 9. A number of Boston area’s chefs, restaurateurs and mixologists will join forces to help end childhood hunger. Share Our Strength Founder and CEO Billy Shore; Taste of the Nation’s Distinguished Chef Council which includes: Gordon Hammersley, Tony Maws, Joanne Chang, Jodi Adams, Jason Santos, Andy Husbands, Michael Scelfo, Mary Dumont and Brian Poe.  

Some of this year’s participating restaurants include: Lincoln Tavern, Belly Wine Bar, Craigie on Main, Abby Lane, Tremont 647, Bistro du Midi, Bergamot, Alden and Harlow, Sweet Cheeks Q, Ribelle, Loyal Nine, TRADE, Tico, West Bridge, Davio’s, Grill 23, Harvest, 80 Thoreau and Fairstead Kitchen.

Proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. Led by a distinguished Chef Council, Boston’s culinary tastemakers will provide guests with bite-size fare, craft cocktails, and desserts of all kinds. One in five children in this country struggles with hunger, including more than 270,000 kids in MA. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. In 2014, Boston’s Taste of the Nation for No Kid Hungry raised $123,000 to help feed children in need more than 1,230,000 healthy meals.

WHEN: Tuesday, June 9, from 7pm to  9:30p,  VIP Admission starts at 6pm.
WHERE: Cruiseport Boston, One Black Falcon Avenue, Boston
COST: Tickets are $95 for General Admission and $150 for VIP admission. Tickets can be purchased by logging onto www.nokidhungry.org/boston.

2) Puritan & Company Wine Director, Peter Nelson, is changing things up a bit with a dine-around and sip-around event for the next Wine Wednesday which takes place on Wednesday, July 1st. Guests are invited to say “Yes Way, Rosé!” where they can mix, mingle and sample at this celebration of the pink-hued wines.

Passed appetizers and small plates will be paired with a selection of 15 Rosé wines to make this event a little more special than most. This is a perfect way to taste a bunch of Rosé and find your favorites for the summer.

Tickets are $65 and can be reserved by calling 617-615-6195 or logging onto www.picatic.com/roserumble.

3) Do you love cheese? And really, who doesn't? The American Cheese Society is holding Cheese Camp 2015 in Providence, Rhode Island, from Wednesday, July 29 to Saturday, August 1. This is a large educational conference and world-renowned cheese competition, and this is the first year in almost ten years that it has been held in New England. There is much for the cheese industry and food professionals but there are also events that will appeal to the general public.

Check out the Festival of Cheese, which is open to the public on Saturday, August 1, from 7pm-9pm, and will feature over 1600 American artisan cheeses that were entered in the 2015 Judging and Competition. In addition to all of these cheeses, guests will also get to try a wide array of specialty accompaniments from preserves to chocolate to wine and craft beer. All guests will get a commemorative wine glass and cocktail plate. Tickets are $60 per person, with all proceeds going to the American Cheese Society’s cheesemaker scholarships.

All of the remaining cheese will be sold at the Cheese Sale on Sunday morning from 9am-1 pm. Entry is free, and will be a great opportunity to purchase rare artisan cheeses from across the country at incredible prices.

Individuals or groups can also volunteer from July 23 through August 2, 2015. Volunteers can assist with many aspects of ACS’s events, including but not limited to: volunteering with the renowned ACS Judging & Competition; assisting at the Conference registration desk; preparing cheeses for educational tasting sessions and sponsored events; and helping to set up the Festival of Cheese .

Volunteers receive an official “ACS Cheese Camp Counselor” t-shirt, a ticket to the Festival of Cheese on Saturday, August 1 ($60 value), and any meals that coincide with their shift(s). Volunteers may purchase additional tickets to the Festival of Cheese at a discount. Shifts vary in length. Volunteers must be age 18 or older.

Sign up to volunteer for ACS Cheese Camp 2015 in Providence at www.shiftboard.com/cheesesociety.
For more information about volunteer opportunities, please contact Jeff Yeager at 720-328-2788 or jyeager@cheesesociety.org.

Rant: Summer Dining Is Needed

We had a brutal winter, with record amounts of snow, which kept many of us from leaving our homes and dining out at local restaurants. There were multiple snow emergencies when the ;public was supposed to remain home and off the roads. Many businesses had to close for at least a few days and as I mentioned this past February, this caused numerous restaurants to suffer financially. Those losses are not easy to make up, and require our assistance.

My advice then was simple and it remains the same right now: Dine out more.

With the improving weather, and summer around the corner, you have no excuse not to dine out at a local restaurant. You can sit at one of the many patios or enjoy one of their summer specials. You can enjoy some fried clams or a lobster roll, or maybe a fresh Sangria or summery cocktail. You have plenty of choices, a wide range of cuisines, and there isn't any snow to impede driving or parking. With pleasant weather, it's great to walk around the Boston area, exploring the various neighbors, and checking out restaurants, food trucks and more.

Why is this necessary? Well, if you don't give your added support to restaurants at this time, then don't be surprised if your favorite places might have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during those snowy months hurt them significantly and they need this time to try to recoup their losses. Your patronage is needed now to help all of these restaurants to recover from a brutal winter. They need to have a better summer business than  normal.

Now that the snow is gone, it's easy for people to forget about how it affected local restaurants. Memories can be short but I want to remind people who might have forgotten. Restaurants benefit our communities in many significant ways and deserve our support. We need to make the restaurant industry have one of their best summers ever, rewarding the chefs and servers, kitchen  staff and support staff. We need to give them our business so they can continue to stay in business.

Dine out more.

It couldn't be any more simple. And it's a pleasant experience. Check out new restaurants and don't forget old favorites. I know we can do it.