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) Alpine Restaurant Group Chef/Owner Joe Cassinelli and the Posto team invite guests to join them for a traditional Feast of the Seven Fishes this Christmas Eve. On Thursday, December 24, from 4pm-8pm, Posto will be celebrate with its 6th Annual Feast of the Seven Fishes. The meal will be available through reservations only and will cost $65 per person with an optional, additional wine pairing for $35 per person.

The prix fixe menu will include:
Antipasti Trio
Crispy Jonah Crab with faggotini pasta and garlic yogurt; Cotuit Bay Oyster with persimmon Agro Dolce; Scallop Crudo with tomato caviar
Second Course
Olive Oil Poached Halibut with confit baby potatoes, roasted garlic, olives, thyme, red flame grapes
Third Course
Roasted Head-On Gulf Shrimp with saffron and squid ink corzetti, clams, and shellfish brodo
Main Course
Wood Oven Roasted Snapper with lobster risotto | truffles | chervil
Dessert
L’Opera Almond Cake with nutella cream and hazelnut ganache or
Vanilla Bean Panna Cotta with blood orange gelée

For reservations, please call 617-625-0600.

2) On Tuesday, December 15, at 7pm, Pier 6 in Charlestown is kicking off its new Coast to Coast wine series which will highlight a different coastal wine region across the globe every month. Patrons will explore the wonderful coastal wines of Spain while enjoying a six course meal prepared by Executive Chef Adriano Silva.

With their immense knowledge and passion for both food and wine, Chef Adriano Silva and a wine ambassador will escort guests through the dinner and educate them on the dishes, strategic pairings and the unique wine regions. The tranquil coasts of Spain have possessed the ability to produce exceptionally diverse and quality wines due in favor to the rich nutrients, natural fibers and land make-up that the coast continues to successfully offer.

The evening will begin with Chef’s amuse featuring fresh Island Creek oysters, tuna carpaccio, chive crème fraîche and paddle fish caviar paired with Campo Viejo Cava. The second course will take a turn with pressed foie gras and duck confit terrine followed by a ‘deconstructed paella,’ saffron & chorizo risotto with Nantucket Bay scallops, grilled shrimp and crispy leeks drizzled in a paprika sauce. In accompanying these two courses, guests will sip on a glass of Verdejo Campo Alegre, a full-bodied crisp white wine from the region of Rueda.

Chef Silva brings the sea to land with his cooked Halibut, which is paired with Bouza de Carril Albariño from Rias Baixas. During the fifth course, an assorted cheese plate will be presented and paired with Marques de Murrieta 'Reserva' Rioja. To conclude the night, patrons will satisfy their sweet craving with a warm dish of caramelized apple bread pudding.

To encourage conversation and enhance the dining experience, the seating that evening will be communal. Reservations are required and dinner will be $60 per person. To make a reservation, please call 617-337-0054.

3) Indulge in a Provençal Christmas Eve at Bistro du Midi while taking in spectacular views overlooking the picturesque Public Garden. Executive Chef Robert Sisca will be serving the full dinner menu, with seasonal highlights including the Pork Belly with lentilles du puy, stracciatella, and pork jus, the Duck Breast with sweet potato, baby artichoke, almonds, and duck jus, and the Monkfish with squash, castelvetrano olives, romaine, and sauce au poivre. Chef Sisca will also be offering French-inspired a la carte additions including Oysters, Venison, Foie Gras, and Lobster specials.

4) Enjoy a taste of Italian holiday tradition at Restaurant dante, il Casale Lexington, and il Casale Belmont, where Chef/Owner Dante de Magistris and brothers Damian and Filippo are serving a special Festa di Pesce per la Vigilia di Natale (Feast of the Seven Fishes) on Christmas Eve. This 10th annual celebration features century-old dishes, each incorporating closely guarded recipes passed down to Dante from his Nonna.

The below four-course menu will be available in addition to the regular menus:
Antipasto
Antipasto di Mare (Shrimp, calamari, clam, eel, octopus, baccalà, smelts)
Primi
Capelli di Angeli “Aglio e Olio” (Angel hair pasta, garlic evoo, anchovy, capers, pine nuts, golden raisins)
Secondi
Spigola (Striped bass baked in salt, mushrooms, leek puree, escarole, walnut stuffing)
2009 Grechetto ‘Grecante,’ Arnoldo Caprai, Umbría
Dolce
Mostaccioli and Zeppole dei Poveri (chocolate dry fruit “cookie cake”, Neapolitan fritters, orange pastry cream)

The prix fixe is $75 per person and will be available on December 24.
Restaurant dante will be open on Christmas Eve from 5:30Ppm– 10pm. For reservations, please call 617-497-4200
il Casale Belmont will be open on Christmas Eve from 5pm-10pm. For reservations please call 617-209-4942
Il Casale Lexington will be open on Christmas Eve from 5pm-10pm. For reservations, please call 781-538-5846

5) Milkshake Mondays at the Rosebud American Kitchen are getting a holiday makeover with new seasonal flavors of their famous bourbon boozy milkshakes. Served every Monday, the Somerville dining scene's fan favorite features a $15 dinner deal of a Rosebud classic cheeseburger paired with your choice of milkshake flavors ranging from classic vanilla to the new Egg Nog (this week), Gingerbread (next week), Drunken Santa (milk and cookies themed for Christmas week), and Peppermint Bark (last week of December).

6) Puritan & Company’s Chef/Owner Will Gilson hosts a prix fixed New Year’s Eve Dinner at his Inman Square locale on Thursday, December 31 followed by New Year’s Day Brunch on Friday, Jan. 1, 2016.

The four-dinner is $75 per person, and wine pairings can be included for an added $35 per person. For all tables seated after 9:30, guests will enjoy a complimentary champagne toast. New Year’s Day Brunch starts at 10:30am and will be the a la carte menu always offered with additional selections on the pastry table and juices available from Beatnik for those who want to kick 2016 off with a healthy start.

The New Year’s Eve prix fixe menu will include:
First
sea trout crudo- fennel, orange, olive, fried amaranth
duck confit and sausage- sweet potato, lentils, pistachio
grilled mushroom salad- potato, marjoram, egg yolk caramel
seared foie gras skillet ($12 supplement)- black pepper gougeres, gooseberries, whipped honey
Second
cauliflower and black truffle soup- thyme oil, parmesan, salsify
salt roasted beets- aged goat cheese, hazelnut, rye cracker
baby greens and chicories- avocado, pinenut, grapefruit
lobster bisque ($10 supplement)- crab cake, coconut, basil
Main
potato and herb gnocchi- brown butter, chestnut, parmesan
seared scallops- parsnip, brussels, pomegranate
roasted duck breast- fennel, spiced carrots, dried fruit jus
40-day dry aged bone-in sirloin steak ($15 supplement)- potato mille fuielle, black trumpets,
Dessert
rum cake- lime curd, crème fraiche, rosemary
indian pudding- sherry, cornmeal, maple
chocolate mousse trifle- hazelnut, brown butter cream, praline

For Reservations, please call 617-615-6195

7) Chef Dan Bazzinotti and the BISq team invite guests to join them this New Year's Eve for a six-course meal and subsequent free-of-charge pig roast party until midnight featuring snacks and a champagne toast. From 5:30pm to 10pm, BISq will be serving a special six-course meal for $75 dollars that will include Nantucket Bay Scallop Ceviche, Sunchoke Panna Cotta, Wellfleet Oyster Fricasse, Corzetti, Braised Veal Breast, and Dessert Charcuterie Board. A la carte items will also be available to order.

Following the prix fixe meal, BISq will be opening its doors at 10:30pm to partygoers for a fun, food-filled pig roast. The pig roast will take place until midnight and will feature a suckling pig roast, late-night snacks, a champagne toast, and music- all free of charge.

For Reservations, please call (617) 714-3693

BISq: Parparoussis Winery & Greek Delights

"When a man drinks wine at dinner, he begins to be better pleased with himself."
--Plato

The ancient Greeks had a significant wine culture and you can catch a glimpse of that history in the wines of Greece. Need more motivation? Let me provide you Ten Reasons To Drink Greek Wine, plenty of incentives to be more adventurous and seek out the intriguing and delicious wines of Greece. If you get a chance to drink Greek wines, take it.

BISq, the sister restaurant of Bergamot (which is one of my favorites), held their first wine dinner, a Greek wine event, showcasing the wines of the Parparoussis Winery. I attended as a media guest and it was my first visit to Bisq, and certainly won't be my last. Chef Dan Bazzinotti created a special five-course dinner, with Greek roots, to accompany the Greek wines. In short, Chef Bazzinotti presented plenty of tasty food which paired well with the various wines.

Bisq itself is a small, intimate restaurant with an open kitchen and a small bar in a separate room at the back of the restaurant. It has a fun, casual vibe which should appeal to many diners. It has received some raves and many positive reviews and I understand the allure.

In 1974, the Parparoussis Winery was founded in Achaia by Athanassios (Thanassis) Parparoussis (pictured above). The region of Achaia is located n the northwestern part of the Peloponnese of Greece. The winery is situated in the Bozaitika neighborhood of Patras, the capital city of Achaia. Patras is sometimes called Greece's "Gate to the West" as it is a very busy port for trade to the rest of Europe.

Athanassios studied oenology at the University of Bourgogne in Dijon, France and after graduation worked for a time at Moet & Chandon. When he moved back home to Patras, he decided to start his own winery and initially planted both indigenous grapes and international grapes but in time, he began moving toward primarily indigenous grapes, to promote the uniqueness of these Greek grapes. Currently, the winery owns vineyards at Bozaitika and Movri Achaias and also purchases some grapes from about seven small growers. Their vineyards are planted with about 55% white grapes and 45% red. In addition, they practice organic viticulture, though they are not certified, and use indigenous yeasts.

His father, who is still alive at  106 years old, was originally a spirits distiller and Athanassios said he is "always a happy guy." They still have a distillery on their estate, using it to make their own eau de vie. Athanassios continues to work at the winery and is now helped by two of his daughters, Erifili and Dimitra. Athanassios said that "a winemaker only gets one chance a year to make wine, so he is always experimenting." One of his current experiments is a 100% Assyrtiko, which is more austere and complex.

Athanassios acknowledged that climate change has been in issue, though the summers generally have remained hot and dry. The primary problem is in the fall when it becomes a serious guessing game of when the rains will come. Thus, they need to make careful judgments of when to harvest the grapes to avoid those rains, though there is little they can do to combat this problem. The goal of Athanassios is to produce elegant wines and not "body builders," high alcohol wines.

Though Athanassios spoke little English, it was clear he was personable and passionate, and there were plenty of people at our table able to translate his words. I have deep respect for his philosophy of concentrating on indigenous grapes, especially as Greece has an abundance of such grapes, each with their own unique profile. I also admire that he is still working after forty years at the winery, still enamored with wine making.

Our first wine of the evening was the 2014 Ta Dora tou Dionyssou ‘The Gifts of Dionysos’ (about $23), one of the most interesting wines of the night. The wine was made from 100% Sideritis, from 25 year old vines. This is a rare Greek grape, one I had not previously tasted. Also known as Himoniatiko and Akaki, it is a late-ripening, pink-skinned grape, and its name derives from the term sidero, which means "iron," possibly because of its minerality or maybe its thick skin.  The winery produces about 25% of all Sideritis wines in Greece and are one of the only ones to make it a varietal wine.

As an aside, it should be noted that many of the soils of their vineyards possess plenty of trace metals, due to a large sulfur eruption centuries ago. The effect is that their wines tend to have a strong minerality to them.

This wine was fermented at low temperatures, has an alcohol content of 12.5%, and only about 1500 cases were made. It does not see any oak, and Athanassios said Sideritis doesn't possess the power to handle oak aging. It was a bright yellow color with some greenish notes and had an alluring aroma of citrus. On the palate, it was very crisp, dry and possessed tasty flavors of citrus and pear with briny and mineral notes. As the Sideritis vineyard is about 5 kilometers from the sea, it picks up a briny element. It would be an excellent seafood wine, from oysters to grilled cod.

The winery also makes Sideritis Rosé and an Eau de Vie with Sideritis, aging it for 12 years in Limousin oak casks (though it is not yet available in the U.S.).

Our first food course was a plate of House-cured Bresaola with salt-roasted beets, kohlrabi, whipped goat feta, & sunflower seed. A pleasing dish of different flavors and textures, especially the salty beef and creamy feta. The Sideritis did well with this dish.

The 2010 Ta Dora tou Dionyssou ‘The Gift of Dionysos’ CAVA (about $27) is a blend of 75% Assyrtiko and 25% Athiri, both from 25 year old vines. It was vinified in new oak barrels and sat sur lie for about 10 months. Only about 12 cases were produced and the wine has an alcohol content of 13.5% ABV. With a bright yellow color, this was a rounder, more full bodied- and complex wine than the Sideritis. With pear, melon and honey notes, there were some subtle spicy elements, a nice minerality and a lengthy finish. Good acidity helps to make this food friendly, and Athanassios said it would work with both seafood and meats.

The second courses was Kakavia, a Greek fish soup with cockles, striped bass, whole prawn, and escarole. The broth was compelling and the CAVA was a nice pairing with the fresh seafood.

The 2011 Oenofilos (about $26) is a blend of 70% Cabernet Sauvignon & 30% Mavdrophane, both from 25 year old vines. It was aged for at least 12 months in 80% new French oak, has an alcohol content of 13.5%, and about 1000 cases were produced. Athanassios noted that many Greeks are Francophiles and in the past, there was a Cabernet Sauvignon craze in Greece when many wineries planted the grape, including Athanassios. He currently only has a small amount of Cabernet remaining as his focus is more on indigenous grapes.

This was a pleasant wine, with dark berry flavors, mild tannins, spice notes, and good acidity. There were some mineral notes, which differs from many other Cabernets. However, though tasty, it wasn't a particularly exciting wine, and for the most part, you might think it came from almost any wine region.

We moved onto the next course, Foraged Mushrooms with mustard green parpardelle, parsnip, and egg yolk. With lots of earthy and umami flavors, this dish was a winner and the Oenofilos was able to stand up to the bold flavors.

The 2010 Nemea Reserve (about $50), made from 100% Agiorgitiko, was certainly an impressive wine. The grapes are from 20 year old vines from a eight hectare property in Gymno, a tiny vineyard commune in Nemea. The wine is aged for about 24 months in French oak, has an alcohol content of 13.5%, and is only made in exceptional years. Prior to 2010, the last vintage had been 2005, and there will be vintages for 2012 and 2013.  This wine was like in some ways a fine Burgundy but with its own exotic component. It was complex and velvety, with a delicious melange of red and black fruits, with mineral notes, earthy aspects and herbal elements. Well balanced, silky tannins, and a long and satisfying finish. With lamb, this was superb. Highly recommended.

Chef Dan Bazzinotti prepared an amazing Whole Roast Leg of Lamb and once it was sliced on your plate, it was accompanied by roasted garlic jus, kalamata olive, caramelized leek, and wheat berries. The lamb was as tender as butter, with plenty of rich lamb flavors, yet not gamey ones. I probably could have devoured that entire leg myself. Simple perfection.

The 2010 Muscat de Rio Patras (about $40) is made from 100% Muscat and is not fortified. Made in an ancient manner, the grapes are first dried in the sun for ten days and then they are vinified. This dessert wine is nicely balanced, with good acidity to balance its sweetness. It is rich in the mouth, with pleasing flavors of peach, tropical fruit, honey, and dried fruit notes. It is all you want in a dessert wine, and will impress any wine lover.

For dessert, we enjoyed an Olive Oil Cake with kataifi, orange, and blue cheese ice cream. For me, the star of the dish was the ice cream, especially as I love blue cheese. It was tangy and sweet, combining well with the soft cake and crunchy kataifi. A fine ending to a delicious meal.

In general, the wines of Parparoussis provide value for their price point, offering complexity, intriguing flavor profiles and a fine taste. Concentrating on indigenous Greek grapes, practicing organic viticulture and using indigenous yeasts, the winery has a compelling philosophy too. These aren't entry level Greek wines, but if you started your Greek wine experience with these wines, you would be impressed. Seek out the wines of Parparoussis and get a taste of history.

And check out Bisq too, and learn why so many people are enamored with this new restaurant.

My Favorite Fiction of 2015 (With Drink Pairings)

What were some of my favorite fiction books of the past year? 

Back in December 2011, I started a blog column, Authors, Alcohol & Accolades, which asked some of my favorite authors about their preferred drinks, both alcoholic and nonalcoholic. There have been 11 editions of this column so far, with more to come in the future. The inspiration for this series is that I am a voracious reader, of both fiction and nonfiction, and I wanted to combine that interest with my love of food & drink. The series has proven popular and it has been fascinating to explore what authors enjoy drinking.

As a special year-end addendum to that series, I'm posting a list of my Favorite Fiction Books of 2015. This list will include books of Science Fiction, Fantasy, Horror and Mystery/Crime/Thriller. During the past twelve months, I've read approximately 270 books, both fiction and non-fiction, which provides a large pool for my choices. Most of the books on these lists were published in 2015, though there are some exceptions which were published in prior years but which I didn't read until this past year.

The books are not listed in any specific order of preference, simply by alphabetical order by the author's last name, except for the anthologies which are just listed in a random order. As a special addition, I'm also offering some suggested drink pairings for each work, selections which I think are fitting for various reasons. Hope you enjoy.

My Top 10 Favorite SF/Fantasy/Horror Novels of 2015

1) Twelve Kings in Sharakhai: The Song of Shattered Sands, Book One by Bradley Beaulieu
An exciting start to a new, epic fantasy trilogy with gladiators, immortal kings & strange creatures.
(Read with a cup of Arabic spiced coffee.)
2) Nightwise by R.S. Belcher
The start of a dark urban fantasy series that has plenty of edge & attitude.
(Read with a shot glass of Jack Daniels.)
3) Golden Son: The Red Rising Trilogy, Book Two by Pierce Brown
Intense & action packed SF which will keep you on the edge of your seat.
(Read with a flute of fine Champagne.)
4) Knight's Shadow: The Greatcoats, Book Two by Sebastien de Castell
Swashbuckling swordplay, witty repartee, revenge, betrayal & heroics.
(Read with a large glass of earthy Burgundy.)
5) Time Salvager by Wesley Chu
A fascinating action tale with a cool & compelling take on time travel.
(Read with a glass of VORS Palo Cortado Sherry.)
6) Lords of the Sith by Paul Kemp
The Emperor & Darth Vader take central stage in this intense, action-packed SF adventure.
(Read with a glass of inky-dark, bold Petite Sirah.)
7) Cold Iron: The Malorum Gates, Book One by Stina Leicht
A rollicking flintlock fantasy, in a well developed realm, which will make you eager for the sequel.
(Read with a frosty mug of Ale.)
8) The Grace of Kings: The Dandelion Dynasty, Book One by Ken Liu
A mesmerizing epic fantasy that kept me riveted through the final page. A must read.
(Read with a glass of elegant Junmai Daiginjo Sake.)
9) The Autumn Republic: Powder Mage, Book Threec by Brian McClellan
A stunning & satisfying conclusion to this flintlock fantasy trilogy.
(Read with a glass of aged Madeira.)
10) The Providence of Fire: Chronicle of the Unhewn Throne, Book Two by Brian Staveley
An action-packed and thrilling follow-up of this epic fantasy.
(Read with a glass of Argentine Malbec.)

When analyzing my list, you'll see that 4 spots were taken by the 2nd or 3rd books in a series (including #3, #4, #9 & #10), and a couple of those books were even better than the first books in the series. Some of the books will have sequels released in 2016 so it will be interesting to see how they fare on my lists next year. All of the books on this list garner my highest recommendation and you should check them out. .

To winnow my list down to only ten novels was very difficult, and tough cuts had to be made. However, there are still novels which didn't make my Top Ten but which are more than worthy of my hearty recommendation. To give them some well-deserved recognition, I am awarding ten of those novels Honorable Mention status. In essence, this makes my list into a Top Twenty list. These are all books which should please most readers and you need to check them out too.

My Top 10 Honorable-Mention Novels Of 2015

1) The Awesome by Eva Darrows
(Read with a glass of youthful Zinfandel.)
2) The Conformity by John Hornor Jacobs
(Read with a glass of powerful Barolo.)
3) The Liar's Key by Mark Lawrence
(Read with a glass of expensive Bordeaux or a strong, dark Lager.)
4) Predator One by Jonathan Maberry
(Read with a glass of two fingers of a peaty Scotch.)
5) Clownfellas: Tales of the Bozo Family by Carlton Mellick
(Read with a glass of cold Milk spiked with Rum.)
6) Wolf By Wolf by Ryan Graudin
(Read with a glass of German Spätburgunder.)
7) On Her Majesty's Service by Joseph Nassise
(Read with a glass of aged German Riesling.)
8) Clash of Eagles by Alan Smale
(Read with a glass of dry Hard Cider.)
9) He Who Walks in Shadow by Brett Talley
(Read with a glass of savory Mead.)
10) The Price of Valor by Django Wexler
(Read with a glass of finely aged Burgundy.)

As I've read a significant number of mystery, crime and thriller novels this year, I thought they deserved their own Top Ten list, to reward all of the compelling novels in this genre I have enjoyed these past twelve months.

My Top 10 Favorite Mystery/Crime/Thriller Novels of 2015

1) The Backlist by Eric Beetner & Frank Zafiro
(Read with a glass of traditional Chianti Classico.)
2) One Kick by Chelsea Cain
(Read with a glass of warm Mulled Wine.)
3) Wonderland by Jennifer Hillier
(Read with a glass of Washington Merlot.)
4) The Killing Kind by Chris Holm
(Read with a Glencairn glass of smoky Laphroaig 15 Year Old.)
5) Tussinland by Mike Monson
(Read with a glass of cheap American Bourbon.)
6) Uncle Dust by Rob Pierce
(Read with a glass of Blanton's Bourbon.)
7) Take Down by James Swain

(Read with a shot of American Rye Whiskey.)
8) Deal Gone Bad by Tony Wiley
(Read with a glass of Pappy Van Winkle Bourbon.)
9) The Power of the Dog by Don Winslow
(Read with a shot of Reposado Tequila.)
10) The Cartel by Don Winslow
(Read with a shot of Anejo Tequila.)

I've read several Advance Reader Copy (ARC) novels this year and wanted to give recognition to a couple which I think were exceptionally worthy and which hopefully will be published in the near future.

                                     My Favorite ARCS

1) Chains of the Heretic by Jeff Salyards
(Read with a glass of a powerful Australian Shiraz.)
2) The Angel of the Abyss by Hank Schwaeble
(Read with a glass of an Absinthe cocktail.)

I also want to give some raves to my favorite short story collections of the past year, Anthologies often don't get enough credit but they can be quite compelling books, with an interesting mix of stories, often based around a specific theme.

My Top 10 Favorite Anthologies Of 2015

1) Sharkpunk edited by Jonathan Green
(Read with a big Mai Tai, or any other Tiki cocktail.)
2) Operation Arcana edited by John Joseph Adams 
(Read with a small glass of an ethereal Sauternes.)
3) Limbus Inc. Book 2 edited by Brett Talley 
(Read with a glass of aged Amontillado Sherry.)
4) Blackguards: Tales of Assassins, Mercenaries & Rogues edited by J.M. Martin 
(Read with a cold glass of an intriguing Craft Beer.)
5) A Grimoire of Eldritch Inquests edited by Josh Reynolds & Miles Boothe
(Read with a shot of smoky Mezcal.)
6) Midian Unmade: Tales of Clive Barker's Nightbreed edited by Joseph Nassise & Del Howison
(Read with a bottle of Canadian Beer.)
7) With Sword & Pistol by Edward Erdelac
(Read with a shot of Rum Punch.)
8) The Madness of Cthulhu, Vol.2 edited by S.T.Joshi
(Read with a glass of old Absinthe.)
9) Thuglit Presents Cruel Yule edited by Todd Robinson
(Read with a big glass of Spiked Eggnog.)
10) SNAFU: Survival of the Fittest edited be Geoff Brown
(Read with a shot of high-proof Whiskey.)

Finally, I want to give some recommendations for some of my favorite novellas of the past year, those long form stories which just don't reach the length of a novel though the line between short novel and novella is very ambiguous. Novellas often seem to get ignored on many other "Best Of" lists but I believe they are definitely worthy of attention, especially considering the high quality novellas that are appearing more frequently.

                               My Top 10 Favorite Novellas Of 2015

1) Tortured Souls: The Legend of Primordium by Clive Barker
(Read with a glass of sweet, herbal Vermouth.)
2) Nine Toes in the Grave by Eric Beetner 
(Read with a glass filled with a Manhattan cocktail.)
3) In Midnight's Silence: Los Nefilim, Part 1 by T. Frohock
(Read with a glass of elegant Fino Sherry.)
4) Without Light or Guide: Los Nefilim, Part 2 by T. Frohock
(Read with a glass of aged Amontillado Sherry.)
5) Gator Bait by Adam Howe
(Read with a glass of cheap Bourbon.)
6) Prisoner 489 by Joe Lansdale
(Read with a glass of brash White Whiskey.)
7) Return To Honor by Brian McClellan
(Read with a glass of Light Rum.)
8) The Builders by Daniel Polansky
(Read with a glass of Japanese Whiskey.)
9) Theok the Indomitable by James Tuck
(Read with a glass of a dark Lager.)
10) The Shadow of Elysium by Django Wexler
(Read with a glass of Dark Rum.)

What do you think of the Drink pairings? Would you choose a different Drink for any of these books?

All of the books on these lists would make great holiday gifts for others, or even yourself. Please support an author, a small, independent business person, and buy more books. And if you read and enjoy a book, please leave a review of that book online and also tell your friends about it. The author would greatly appreciate your efforts.

What were some of your favorite books this year?

Osteria Posto: A New Italian Steakhouse in Waltham

For the last couple years, I've talked about how Burlington has become an interesting suburban culinary destination. Waltham is on a similar path, with a number of new restaurants and food markets as well as other restaurateurs seeking to open their own establishments. This is great news for suburban diners seeking quality restaurants who don't want to drive into Boston or Cambridge. One of the newest restaurants in Waltham, which has only been open for two weeks, is Osteria Posto.

Chef/Owner Joe Cassinelli of the Alpine Restaurant Group (which includes the Painted Burro, Rosebud American Kitchen, Posto, and Posto Mobile), has added Osteria Posto, a high-end Italian steakhouse  to the group. As a fan of the Painted Burro and Posto, I was excited that he was opening a suburban restaurant a relatively short distance from my home. Osteria Posto had a soft opening last week and I was invited as a media guest to check it out this week. Because they have only been open for two weeks, I'm providing my initial impressions and not a complete review. Once more time has passed, and I've dined there multiple times, then I'll provide a more detailed and official review. I will say that my initial visit was impressive and that the restaurant seems to be running very well.

Osteria Posto "features fresh and vibrant seasonal menus with locally sourced ingredients, homemade pasta, and high quality meats."  Sustainability is important to them and the restaurant is LEED certified and has a raised bed garden, designed by Green City Growers, which they hope will provide fresh produce in the Spring. The Executive Chef is Robert Fathman, who has thirty years of culinary experience and has worked at some New England restaurants including Grill 23 & Bar, The Federal, The Red Lion Inn, and Legal Harborside. 

The restaurant has an elegant look without being ostentatious, with comfortable leather banquettes and it seats about 300 people. As you enter the restaurant, you'll see the long, 22 seat bar to your left. The main dining room also has a visible wine cellar. In addition, there is a three-season patio for dining (which is closed during the winter) as well as some private dining rooms.

Osteria Posto has a full bar program, with a list of intriguing cocktails, most priced $11-$12. A couple of their specialties include the Barrel Aged Negroni ($13) and the Negroni for 2 Tableside ($20). In the photo above is the Autumn Spritz, made of Chopin Vodka, Lemon, Spiced Cider Reduction, & Prosecco. It was tasty, with a strong apple and cinnamon taste and it was only slightly sweet.

There are about 20 wines available by the glass ($9-$18) with a book of wines available by the bottle. Though Italian wines dominate the by the glass list, the bottle list has plenty of California wines as well as wines from other regions. In addition, there are about 21 beers, draft and by the bottle, on their list, most priced $6-$8.

This is the Golden Age, made from Rittenhouse Rye, Cynar, Orange Bitters, and with Smoked Ice, a kind of variation on the Manhattan. It had a strong bitter and spicy taste with a hint of orange. Well balanced and delicious, this is an excellent winter cocktail.

Over the course of the evening, we also enjoyed several wines by the glass, including the NV Adami Garbel Prosecco (not too sweet, nice citrus flavors), 2014 Otella Le Creete Trebbiano (crisp, dry, tasty apple & citrus flavors), a Barbera (didn't get the name but it was the only one of the glass list--fruity and light), and the 2011 Barolo Damilano “Le Cinque Vigne” (a bolder wine, perfect for steak).

Your meal starts with some rustic bread accompanied by butter, olive oil, & olives.

The Menu has plenty of interesting options and you could fill up on smaller dishes and never even make it to the Entrees. There is Charcuterie (6 choices from $8-$16), including many from the nearby Moody's Delicatessen & Provisons; Cheese (6 choices from $6-$9); Raw (6 choices from $16-$18), including Oysters, Steak Tartare, & Crudo Misto (tuna, halibut, salmon); Salad (2 choices from $14-$16); Appetizers (12 choices from $12-$16); Pasta (7 choices from $19-$26); Entrees (5 choices from $26-$34); Meat & Fish (11 choices mostly from $26-$44), including Bistecca Fiorentina, a 44 oz. T-bone for two people which is served rare for $90; and Vegetables (6 choices for $10-$16.

The steaks are served a la carte and you won't find the traditional steakhouse sides here. There isn't potato au gratin, mac n' cheese, creamed spinach, or similar such dishes. Instead, you'll find items like fingerling potatoes, mushrooms, chicories and cauliflower. The restaurant appears to be opting for more healthy and seasonal options.

We began our dinner with some Appetizers, and it was difficult to decide what to order as so many dishes intrigued me. The Burrata ($16), with prosciutto, poached pear and vincotto, was an excellent combination of flavors and textures, from the creamy burrata to the salty prosciutto, from the acidity of the pears to the savory and slightly sweet vincotto.

The Lamb Meatballs ($13) are topped by smoked tomato sugo and goat cheese. The large and firm meatballs were meaty with a savory bite enhanced by the slightly spicy sauce and the creamy, melted goat cheese.

The Sweetbread Marsala ($12), with wild mushrooms & toasted garlic, was an umami delight. The tender and crisp sweetbreads were enhanced by the sweet, but restrained, marsala sauce and the mushrooms added more earthy and umami flavors.

We also tried one of the Charcuterie dishes, the Salt Cured Foie Gras ($14), with juniper, chartreuse, and toasted slices of bread. The hearty slice of creamy foie, enhanced by the salt and fruit, was delicious and decadent.

In addition, we got to sample an Oyster, with yuzu granita, olive oil, & black pepper. It is basically an oyster slushy, and I enjoyed the citrus taste of the yuzu atop the briny oyster. We also tasted some of the Trippa (aka Tripe), with a spicy romana sauce & pecorino. I'm not usually a tripe guy but I loved the Trippa at Posto, and the Trippa here is obviously similar and just as tasty. Tender and flavorful, this dish would convert any Tripe hater.

Posto also makes some amazing pasta dishes and I expected Osteria Posto would maintain that same quality. We enjoyed a dish of the Agnolotti Dal Plin ($24), filled with parmesan polenta and sitting atop a spicy goat bolognese. The pillowy pasta, with a creamy filling, was absolutely delicious and the spicy, meaty sauce was hearty and tasty. You never would have known that it was goat.

As for entrees, the Chef recommended the 8oz Cap Steak ($30) which is topped by bone marrow-fat broth with vincotto. This is a cut you don't often see at many steakhouses, though it tends to be tender and flavorful. And this steak didn't disappoint, as the knife easily slid through the tender meat and it was quite tasty, enhanced by the bone marrow. The Chef made an excellent call on recommending this steak and I would give it a hearty recommendation as well.

The 10oz Rib Eye Tenderloin ($39), which I had prepared rare, was also tender and delicious. A fine cut of meat, there was no excess fat and it had a nice char on the exterior.

The Carrots ($11) are slow roasted heirloom carrots with a Chianti-carrot pasata. The flavorful carrots had a nice char and a little sweetness, an elevation above the usual generic carrots you find at some places.

When you receive the Dessert menu, it includes numerous after-dinner drinks as well. You'll find a nice list of Whiskey, from Bourbons to Scotch, some Dessert Wines, Port, Barolo Chinato, Grappa, and Amaro. In addition, you could opt for the cocktail pictured above, the 1851 ($11), which is made from English breakfast infused Rye, Ramazotti, honey, & whiskey barrel bitters. It was fruity, with citrus flavors, a mild spiciness and a strong tea flavor on the finish. The alcohol was more subdued and I very much enjoyed its combination of flavors.

As for Desserts, you have 7 choices, priced from $7-$11, as well as 6 different Italian cheeses.

The Apple Crostata has caramelized apples, Cape Cod wild flower honey, almond, and vanilla ice cream. An excellent flaky crust, with rich apple and floral notes, and creamy ice cream. A nice dessert choice.

The Pear & Almond Sottosopra consists of a toasted almond & pear upside down cake with a side of creme fraiche. The moist cake was delicious, with nice pieces of pear, though note that the creme fraiche is very sour, which might not be for everyone.

Overall, Osteria Posto is already doing an excellent job despite only having been open for two weeks. Service was top notch, and our server was knowledgeable, personable and efficient. The rest of the serving staff help each other, working as a well-oiled machine, Watching the servers at other tables, they all seemed to work hard and well. The food was delicious, well-balanced, and amply portioned. The drinks program is also very good, with some very fine cocktails. I eagerly look forward to dining here again and at this time, it earns my hearty recommendation. Osteria Posto is going to become one of the top culinary destinations in the suburbs.

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) Pastoral Chef/Owner Todd Winer, co-owner George Lewis, and the rest of the Pastoral Artisan Pizza Kitchen and Bar team invites guests to join Pastoral for a special brunch benefiting pediatric cancer. On December 13, from 11:30am-3pm, 20% of proceeds from brunch served at Pastoral will be donated to the Pinky Swear Foundation.

The Pinky Swear Foundation provides financial support to children with cancer and their families being treated at Boston's oncology hospitals. As the holiday season means additional financial pressure for families already facing mounting medical bills, Pinky Swear Foundation works tirelessly to alleviate costs for patients and their families.

2) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Thursday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company. The four-course prix fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.

MENU
PRIMO
Artisan Lettuces, Baby Octopus, Scallops, Crabmeat, Citrus Vinaigrette
SECONDO
Squid Ink Spaghetti, Mussels, Calamari, San Marzano Tomatoes, Oregano, Garlic, Hot Pepper
PIATTO DELLA VIGILIA
Pan Roasted Codfish, Jumbo Shrimp, Roasted Tomatoes, Capers, Fingerling Potatoes, Green Beans
DOLCI
Selection from their Dessert Cart

COST: The prix fixe menu is $65 per person (tax & gratuity not included)
To make reservations, please call 617-357 4810

3) This year, come together and celebrate the holidays with a three-course, prix-fixe Christmas Day feast at Bar Boulud, located at Mandarin Oriental. Served in lieu of the restaurant’s à la carte menu, Chef Jonathan Kilroy and his talented culinary team have created an array of traditional and indulgent Christmas dishes, all served with a French-inspired twist. Composed of seasonal ingredients like local cranberries, decadent Maine lobster, and tender Brandt Farm beef, Bar Boulud’s rich holiday options are the best way to enjoy Christmas Day and create new holiday traditions with loved ones.

Complete your Christmas feast with a sweet treat from Pastry Chef Robert Differ. Enjoy a selection of homemade holiday favorites, including Bûche De Noël, a chocolate yule log with manjari mousse and roasted pears, Pain d’Épice served with nutmeg cremeux, gingerbread and butterscotch sauce, and Gala Apple Pie paired with a stollen swirl ice cream.

Additionally, guests seeking a complete dining experience have the option of sipping from a selection of wine pairings hand-picked by Bar Boulud’s resident sommelier.

Served from noon to 8PM, Bar Boulud’s Christmas Day menu includes:

Appetizers
Winter Root Salad (goat cheese mousse, watercress, toasted seeds)
Maine Lobster Bisque (verbena cream, lobster tortellini)
Smoked Trout Rillette (baby leeks, winter citrus, trout roe)
Foie Gras Terrine (poached pear, chestnuts, brioche)
Pâté en Croûte de Chevreuil (venison, chestnuts, local cranberries)
Additional Course--Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
OPTIONAL ADDITIONAL COURSE: MARKET PRICE

Main Courses
Chestnut Ricotta Gnocchi (celery root, hen-of-the-woods mushrooms, Swiss chard, brown butter)
Nova Scotia Halibut (Belgium endive, sunchokes, clementine, sauce Américaine)
Roasted Rohan Duck (farotto, salsify, wild huckleberries)
Boeuf Rossini (Brandt Farm all natural beef, hedgehog mushrooms, seared Hudson Valley foie gras, pomme fondante)

Sides for the Table ($10 each)
Super Green Spinach
Roasted Winter Root Vegetables
Potato Purée
Mushroom Fricassée

COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, call 617-535-8800

4) Chopps American Bar and Grill Executive Chef Jeff Williams and Mixologist Drew Jordan have collaborated with the Sons of Liberty Spirits to present a unique and truly American whiskey dinner. On Wednesday, December 9, from 6:30pm-9pm, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, paired with whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty Spirits is a Rhode Island based distillery that is proud to lead the rebirth of American Whiskey by challenging century old traditions with American Single Malt Whiskies born from distinctly flavorful beers and the first ever seasonal line of whiskies.

On Wednesday, December 9, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, expertly paired with the finest whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty believes being American means “taking a stand without compromise and fearlessly pursuing your dreams no matter what stands in your way.” Sons of Liberty has chosen their best spirits to pair with this cuisine, including the Battle Cry American Single Malt Whiskey, incorporating rye malt and honey malt for added spiciness and sweetness. This dinner also showcases the Pumpkin Spice Whiskey, a new release capturing the essence of autumn in New England with locally grown pumpkins and traditional autumn spices.

MENU
AMUSE
Scallop (Paprika, pineapple, hazelnut, yogurt, micro celery)
True Born Gin, “The Belgian Wheat Act”
Juliet & Romeo Act II
FIRST
Sockeye Salmon (Buttercup squash, kale, ham hock broth)
Pumpkin Spice Whiskey
Pumpkin Sour
SECOND
Venison Tenderloin (Goat cheese brioche, asparagus, blackberry gastrique)
Battle Cry, American Single Malt Whiskey
Boulevardier Cocktail
THIRD
River Rock Farms New York Strip (Local mushroom, pee wee potato, marrow jus)
Uprising, American Single Malt Whiskey
An Old Fashion Uprising
FOURTH
Black Sesame Cake (Coconut, caramel ice cream)
Blood orange sparkling punch

Tickets: Price is $65 per person (not including tax and gratuity). Space is limited and reservations are required. Tickets can be purchased at https://www.eventbrite.com/e/sons-of-liberty-whiskey-dinner-tickets-19637759066

5) Chef Carolyn Johnson is a huge fan and supporter of Pete & Jen’s Backyard Birds & Farmyard, right down the road from her restaurant, 80 Thoreau in Concord. “Pete and Jen are amazing farmers and demonstrate particular care for the animals they raise and their sustainable practices at the farm” shares Carolyn. “As the winter months come upon us, it means a lot to be able to support the few local farms that are still open.”

December 1-17 Carolyn is creating a series of chicken dishes that highlight each part of the bird. Here is her menu for Tuesday, Wednesday, Thursday Chicken Specials featuring chicken from Pete and Jen’s Backyard Birds:

Tuesday/Entrée
Risotto Stuffed Breast (Pumpkin, carnaroli, pecorino)
Wednesday/Entrée
Red Wine Braised Thighs (Wild mushrooms, bacon, biscuits)
Thursday/Appetizer
Crispy Confit Brik Roll (Potatoes, cabbage, zhoug)

6) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi invite guests to celebrate Chef Sisca’s favorite pastime with a decadent dinner. On Tuesday, December 15, at 6pm, Bistro du Midi is hosting their second seasonal game dinner. Brought back by popular demand, guests have the opportunity to reserve a spot for this dinner pairing  game dishes with curated wine selections from Rhône Valley hand-picked by Head Sommelier Todd Lipman.

The full menu is as follows:

FIRST
Moose Caillette, frisee, cranberries, black truffle
2012 Tardieu-Laurent, Les Becs Fins, Côtes-du-Rhône Blanc
SECOND
Roasted Grouse, sweet potato, baby artichoke, almonds, blood orange
2009 JL Chave Selection, Blanche, Hermitage Blanc
THIRD
Wild Boar Sausage, smoked yellow tomato, chanterelles, manchego
2012 Coudoulet de Beaucastel, Côtes-du-Rhône Rouge
FOURTH
Elk Loin, vadouvan spices, celery root, baby brussels, sauce au poivre
2010 Vin de Monsieur le Baron de Montfaucon, Château de Montfaucon, VdP du Gard
FIFTH
Oyster Egg Éclair, wild huckleberry, cardamom oat clusters, Guinness ice cream
2013 Domaine du Fenouillet, Muscat de Beaumes-de-Venise

Cost: Game dinner is $150 per guest
Reservations are required so please call 617-426-7787