Until this past weekend, I'd never tasted one and now I want to buy a case to put into my wine cellar. The Julien Braud La Bulle De L'Oueste Petillant Brut ($20/retail), a Sparkling Muscadet Sèvre et Maine, was thoroughly impressive, captivating me from the start with its alluring nose. Where did I find this gem? On the wine list at the Island Creek Oyster Bar in Burlington.
On Saturday, I had lunch at Island Creek with Andrew, my good friend and fellow wine lover, and we eagerly perused their extensive wine list. There were plenty of interesting choices on the list and we ultimately went with the Sparkling Muscadet. It sounded fascinating, neither of us had tasted one before and it was inexpensive, only $40/bottle. It turned out to be an excellent choice, and we even ordered a second bottle.
Laura Staley, who creates and curates their wine list, has done a fantastic job of choosing a diverse selection of wines, with plenty to intrigue any wine lover. New wines are added to the list at various times, so there is often something new and interesting to select when you dine there. It may actually take you a while to choose a wine from the list because so many selections will appeal to you.
I love dining at Island Creek for a number of reasons, from its delicious food to its excellent service, as well as the fact that they have such an interesting wine list. I am bothered by other restaurants, which might have tasty food and good service, but have boring wine lists. Frankly, I feel that a boring wine list at a restaurant is often a sign of laziness. It will hurt your business as well, as it will turn away wine lovers who might otherwise enjoy your restaurant but want some good wines with their meal. I have plenty of friends who more often than not choose to patronize a restaurant with a compelling wine list.
A boring wine list commonly contains the usual suspects, the large commercial wines that are well known to many. It is extremely easy to put together such a list, and your distributor could probably do the work for you and select such wines. There is no imagination or creativity invested in such a list. It seems to be guided more by mercenary motives, wines that you know the average consumer will easily buy. You certainly aren't designing a list that will appeal to more discerning wine lovers. You are catering to the masses, presenting plenty of safe options. Bah, what a waste!
It isn't difficult to make some changes so that your wine list will be more interesting. You can even keep many of those boring wines if you wish. You need to allocate at least part of your wine list to more intriguing and compelling wines. Yes, that takes a little more work, to find those type of wines, but it certainly isn't difficult. It does take a willingness to expand your vision, to take a chance on something different. However, it can pay off when avid wine lovers find something of interest on your list and decide to dine there because of those more interesting wines. And if your staff is well trained, they could sell those different wines to some of the average consumers too.
Restaurants will invest much time and effort into creating their food menu, selecting their decor, and choosing their employees. They should also spend some of that same time and effort in selecting a wine list too. Even if a list is small, you don't have to fill it only with the usual suspects. Don't take the lazy way out. Add some interesting wines to the list and help your restaurant. Or continue to lose potential customers who opt for restaurants with more intriguing wines on their list.
"But in the West, Hunan cooking is often confused with Sichuan cooking. In China these two cuisines have very distinct characteristics. Whereas Sichuan is known for the hot and numbing sensation from dried chiles and Sichuan peppercorns, Hunan flavors are hot and sour from pickled chiles and pickled vegetables, made by letting brined fresh ingredients ferment naturally."
--Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho To begin, consider this fascinating bit of trivia concerning Hunan. In 1931, the Governor of the Hunan province banned the book Alice in Wonderland because of its talking animals. The Governor stated, "Animals should not use human language, and it is disastrous to put animals and human beings on the same level." I'm sure that ban would have applied to other children's books with talking animals too.
The mountainous province of Hunan is located in the southern central region of China, on the south bank of the Yangtze River. It is an agricultural treasure, producing about 40% of the total rice in China. Hunan cuisine, also called Xiang cuisine, is one of the Eight Great Traditions of Chinese cuisine and extends back at least to the 17th century. Hunan cuisine once was broken down into three primary styles, including Xiang River, Dongting Lake and Western Hunan. However, over time, Hunan cuisine has evolved, the three styles merging together and becoming a single contemporary Hunan style.
Hunan cuisine is often said to be hot and spicy, with a major use of many different types of chiles. During their winters, it is thought that chiles are beneficial to their health. There is a common saying: "Sichuan people don't fear hot food, Hunan people don't fear any degree of spiciness at all, and Guizhou people fear to eat food that isn't spicy." Chairman Mao Zedong, who was from Hunan, once said, "You can't be a revolutionary if you don't eat chilies."
However, Hunan cuisine is about far more than just spicy heat. First, there is a strong sour element, often from vinegar, in many of their spicy dishes. Second, the cuisine often can be very healthy, with seasonal ingredients, including fresh vegetables, herbs and seafood. Fermentation is also a significant element in their cuisine, sometimes helping to balance out any spicy heat. The important thing to know is that Hunan cuisine is far more diverse than just being spicy.
During the 1970s, a number of Chinese chefs, skilled in Hunan cuisine, came to the U.S., though they often adapted their recipes for American tastes. For example, one of the most famous dishes from that period is General Tso's Chicken, which is now a staple dish in many Chinese restaurants. You've probably tasted this dish before, and some of your may enjoy it. It most often consists of heavily battered and fried chicken pieces covered by a thick, sweet sauce. That common recipe though was specifically designed to appeal to an American palate.
Though there is some dispute as to its origin, one of the most popular stories states that the dish was created by Chef Peng Chang-Kuei, a Hunanese chef who worked as the presidential palace chef of the Nationalist Government in Taiwan. In 1953, U.S. Admiral Arthur W. Radford visited Taiwan, meeting with President Chiang Kai-Shek. Chef Peng decided to create some new dishes for an official banquet, creating General Tso's Chicken, which was named after a famous Qing dynasty general, Zuo Zongtang.
His version had a light batter on the chicken and was tart, garlicky and spicy though American versions would later become much sweeter dishes. Around 1971, a couple Chinese chefs came to New York and created their own versions of this dish, making it sweeter to appeal more to Americans. A year later, Chef Peng came to New York but his version, even though it was the original, was considered an inferior copy. So, the sweeter version, with a thicker batter, became the norm, beloved by many Americans.
Locally, you'll find a few Chinese restaurants offering some Hunanese dishes, but a new restaurant concentrating on Hunan cuisine opens today in Kendall Square in Cambridge, offering many traditional dishes, as well as some of their own innovative takes. Sumiao Hunan Kitchen is the creation of Sumiao Chen, a pharmacologist at Novartis as well as a restaurateur who was previously involved in opening the Feng-Shui restaurant chain. Sumiao, which is a Chinese word meaning “sketch", was born in Xiangtan, a city in Hunan which was also the birthplace of Mao Zedong, and she received culinary training at Le Cordon Bleu.
During this week, I visited the restaurant, as a media guest, during their soft opening as well as at last night's opening party. As such, I'm not going to provide a complete restaurant review but rather provide some of my initial impressions of the restaurant. Please note that as the restaurant has only officially opened today, you can probably expect some changes during the near future as they fine tune everything.
I had the opportunity to speak with Sumiao Chen, who I found to be personable and energetic, and learned that this restaurant is more than just an investment for her. There is clearly much passion within her, and she sees Sumiao Hunan as reflective of her cultural experiences over the past 25 years. It also is indicative of her love for her father, as the restaurant is decorated with some of his artwork. This is definitely a very personal endeavor for Sumiao. When I asked her about her favorite items on the menu, her excitement level elevated as she pointed out some of those dishes, such as the Mala Duck and Red-Braised Pork.
During the Opening Night party, there was a live band and Sumiao showed her joie de vivre as she danced with a number of staff and friends to the music.
It didn't end there as Sumiao even sang, in Chinese, with the band! When is the last time you saw a restaurant owner singing in their own restaurant?
The restaurant was designed to include multiple dining experiences, including: "...more traditional dining room seating in front of a fireplace, a bar that overlooks an expansive action kitchen, a polished lounge area that boasts a large communal table abstractly shaped in the form of an “S” and additional low-top options for a more intimate experience." It presents a casual and fun ambiance, with lots of color, and large windows facing out into Kendall Square.
As I mentioned, the restaurant is decorated with several pieces of art. "The space is outfitted with four major artworks that celebrate the juxtaposition between history and modern day as well as Chen’s love and appreciation of art that has been nurtured since infancy. Chen – the daughter of one of China’s most celebrated painters and calligraphers, Peihua Chen – has thoughtfully selected pieces to exhibit the beauty and sophistication of the Hunanese culture. Among the works is a magnificently vibrant painting of a lotus flower by Peihua Chen, the flower of the Hunan province that represents rebirth, purity and self-awareness. In full circle just as her father gifted her the translated name of “Sketch” at birth, this painting was his final gift to his daughter before his passing on his only visit to the United States in 2000."
The drinks program at Sumaio has been designed by beverage consultant Richard Echeverria, and will be run by Paul Lamprey. Their drinks list includes 5 different Baijiu, a Chinese spirit which is actually the most popular spirit in the world. Baijiu has been produced in the Hunan region for a very long time though it has only been more recently that they have been making Baijiu which has become noteworthy. They also offer four different Baijiu cocktails, which are generally made with Hong Kong Baijiu, and you will rarely find that many Baijiu cocktails at any other local restaurant.
For more information on Baijiu, including reviews of the 5 Baijiu carried by Sumiao, please check out my prior post, which has links to all of my other Baijiu posts. And with World Baijiu Day coming up on August 9, Sumiao Hunan would be a great place to celebrate this holiday and learn more about this fascinating Chinese spirit.
The Drinks menu also has five TikiCocktails as well as five other Signature Cocktails (generally priced $12-$14). There are even four Mocktails, non-alcoholic drinks, which is great for the who don't want to imbibe but want something different to sip. The Wine list has about 13 options by the glass ($9-$10) with another 11 available just by the bottle. There is some good diversity on the list, better than many other Asian restaurants. The Sake list is short and generally unexciting, except they do carry a couple of Sakes from the local Dovetail Sake. I would like to see them add some more interesting Sakes to their list.
I've enjoyed all four of their Baijiu cocktails, noting that all of them had the prominent fruity and herbal flavors of Hong Kong Baijiu. The Schrodinger's Coupe ($14) is made with Baijiu, curaçao, grapefruit, lime and plum bitters. It's Baijiu taste was accompanied by some sour fruit flavors with a hint of grapefruit. It wasn't overly sweet and was a refreshing summer drink.
The Perpetual Motion ($14) is made with Baijiu, blood orange, lime, elderflower liqueur, and mint. It had more red fruit flavors, with enhanced aromatics and a touch of citrus. This cocktail was also refreshing, wasn't overly sweet, and was well balanced.
The Ice Cold Fusion ($14) is made with Baijiu, Cognac, triple sec and lemon. This might have been my favorite of their Baijiu cocktails, offering a bit more of a sour taste, enhanced by the flavors of the Cognac.
The Pyroclastic Punch ($14) is made with Baijiu, fruitlab hibiscus liqueur, passionfruit cordial and lemon. It was probably the sweetest of the four cocktails, though not overly so. It had deep berry flavors with nice aromatics.
The Maitai-Hunan Style ($12) is made with Bacardi White, Chairman's Reserve Spiced Rum, Curacao, Orgeat, mixed juices, and a dark rum float. It had a nice blend of tropical fruit flavors, was only mildly sweet, and the spice notes enhanced the taste. Another winning cocktail.
The Asian Atom ($12) is made with Bacardi white rum, Myers original dark rum, Apricot brandy, Mai Tai mix, mixed juices, and 151 float. It was a bit sweeter than the Mai Tai though it had a pleasant taste, especially a tropical accent.
The Sumiao Citrus ($6) is one of the Mocktails, made with white grapefruit juice, lemon, simple syrup, blood orange puree, and orange garnish. This was an interesting concoction, not overly sweet, and was quite refreshing. If you aren't drinking something alcoholic with your meal, then this would be a good option.
Much research and experimentation went into the development of their menu, including testing over 300 dishes. Some of the eliminated dishes required ingredients that weren't available locally while others weren't considered healthy enough for their concept. The chefs who will execute these dishes are Changchun Ji and Xinke Tan, and they have worked at restaurants including Nobu, Masa, Hakkasan and Hunan Manor.
Chef Changchun Ji came to the United States in the early 2000s when he accepted an offer to work as a chef at Masa in New York City. Since then, Chef Ji has since worked at distinguished restaurants such as Nobu Fifty Seven, Hakkasan in New York City and in Beverly Hills, Din Tai Fung, and Chengdu Impression before arriving in Cambridge to helm the kitchen at Sumiao Hunan Kitchen.
Chef Xinke Tan began his culinary career in 2000, working as a kitchen manager for Kaixuanmen Restaurant in Zhijiang, Hunan, China for six years. Moving to Munich for work in 2007, Chef Tan later returned to China, relocating to Xiangtan, Hunan, Sumiao’s hometown, in 2011 where he worked as executive chef at Jinyuan No. 1. An expert in Hunan cuisine and Chinese flavor profiles, Chef Tan arrived in the United States in 2012, working at a number of Hunan restaurants around America such as Hunan Taste in Baltimore, Hunan Manor in New York City as well as Dong Ting Chun Hunan Restaurant and King Fu Master in Los Angeles. Now back on the East Coast at Sumiao Hunan Kitchen, Chef Tan brings his expertise in Hunan cuisine to Kendall Square.
The base of Sumiao's Hunan's menu is contemporary Hunan style, with a few dishes from other Chinese culinary traditions. Their lunch and dinner menus will essentially remain unchanged while their weekend menu, which has more authentic Hunan dishes, and the Chef's special menu will change frequently, based on seasonally and the the availability of ingredients.
The initial dinner menu includes Soups (4 choices, $7-$8) and Appetizers (6 choices, $7-$12), from Sumiao Hot & Soup Soup to Garlic Calamari. The menu is then split between Vegetable and Meat & Fish, with dishes prepared in four different ways, including Hunan Wok, Steamed, Pan-Seared, and Stir-Fried (Vegetables $12-$18, Meat & Fish $14-$45). Try Hunan Wok Mountain Yams, Pan-Seared Cucumber with Shisho, or Stir Fried Skinny Broccoli. Or opt for Hunan Red-Braised Pork, Steamed Lava Fish, or Stir-Fried Beef on Fire. There is also a section for Grains, including Pancake,Noodle, Rice and Bao, with three options for each category, ranging from $10-$20. Check out the Hunan Roti Canai, Scallion Cold Noodles, Sanxiang Fried Rice or Jimmy's Crab Bao.
The Weekend menu is intended to present more authentic Hunanese dishes, and it will change from time to time. Currently, the menu has 6 additional options ($8-$28), such as Sea Jelly with Daikon Radish, House-Made Pickled Beans with Pork, House-Made La Rou with Mushrooms, and Pan-Seared Whole Wheat Dough.
The menu is certainly diverse, and many of the dishes will seem familiar to people, though you might find some dishes prepared differently than you are used to finding elsewhere. Prices seem reasonable based on the quality and quantity of the dishes. And everything I tasted was delicious.
The Spicy Crunchy Cucumber ($8), topped by a house sesame scallion sauce, wasn't overly spicy, though the heat does build up in your mouth, and had a nice crunch to it. It also seemed to work as a decent palate cleanser while enjoying some of the other dishes.
The Rustic Scallion Pancake ($12) was light and flaky, not oily, with a clean and compelling taste.
One of the highlights for me was the Mala Duck ($9), with an aged mala soy rub. The duck was tender and moist, with crisp skin, mild spice notes and lots of savory flavor. Beneath all the deletable slices of duck was a small pile of additional duck pieces, though there were some bones amidst those pieces.
The West Lake Beef Chowder ($8), made with parsley and egg whites, seems to be more of a soup than a chowder, reminding me in some ways of an egg drop soup with tender pieces of meat within it. The broth was savory and tasty, and the bowl is quite large, big enough for two people at least.
The Sumiao Fried Rice ($12), with eggs and soy sauce, is a relatively simple dish but very well done, tasting fresh and savory.
Jimmy's Crab Bao ($9), with pork and an aged vinegar chili dipping sauce, remind me of soup dumplings as they have a juicy interior so you must carefully bite into them so you don't lose all that delectable broth. These bao have a pleasing texture and each bite encompasses a tasty and complex blend of flavors. And the dipping sauce is an excellent enhancement to the bao.
The Sumiao Gyoza ($6) are home-made pork gyoza, accompanied by a five spices dipping sauce. Like the bao, these gyoza have a nice texture, with a slight crunch due to the frying, and are filled with a light, meaty mix.
From the weekend menu, the Sumiao Shang Gan ($8) consists of rectangular pieces of bean curd with pork belly, green cayenne pepper, and garlic leaves, though initially I thought the greens were green beans. Though I'm not a big tofu fan, I enjoyed this dish, each tender piece of bean curd having soaked up the spicy and savory flavors of the dish. This is a spicy hot dish, the type of Hunan cuisine you hear about.
Also from the weekend menu, the Grandma's Pork ($15) has plenty of pork belly, with green cayenne pepper and garlic leaves. It was probably the spiciest of all the dishes I enjoyed, and was one of my favorites. The tender pork belly is salty and flavorful, enhanced by the heat of the pepper and the crunch of the garlic leaves. This is a fine example of Hunan cuisine.
I had to try their Stir-Fried General Tso Chicken ($16), with dried chili pepper, to see how it compared to the myriad versions available at so many Asian restaurants. Sumiao's version is based on the original recipe of Chef Peng though they have also made some modifications, adding in some Hunan elements, and thus creating their own unique version. I was thoroughly impressed with this dish, and it is probably the best version I've ever tasted. The chicken had a light, crunchy batter and the sauce was more savory, with mild spice and plenty of complexity. Highly recommended.
Some of the appetizers on their Opening Party night included Dessert Fish (and that is savory, not sweet), Fried Calamari and Lotus Meat Balls. Those scrumptious meatballs were made from pork, lotus root, egg, flour, corn starch, soda powder and black pepper. They had a great crunchy coating and a moist and savory taste within.
If you have room, they also have a small dessert menu, with about eight options ($8-$12), including Exotic Bomba, Green Tea Tiramisu, Chocolate Pistachio Souffle and Creme Brûlée.
Overall, this is an impressive beginning for Sumiao Hunan Kitchen and expect it will become a popular restaurant in Kendall Square. I will certainly return, to try more of the menu, and see how the restaurant develops over time. I highly recommend you check out the restaurant and experience for yourself their Hunanese cuisine, accompanied by a fine Baijiu cocktail. I wish Sumaio Chen and her whole team the best of luck in this endeavor.
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) Big Night Entertainment Group Chef/Partner Kevin Long and the Empire Asian Restaurant & Lounge team invite guests to kick start their week with the newly-launched Kasai Monday Menu. Every Monday, Chef Kevin Long serves up the Kasai Monday Menu featuring Asian-inspired Bar Bites perfect for post-work snacking or pre-game grubbing.
The Kasai Monday Menu is available in the restaurant’s lounge area from 5pm-10pm and features six bar bites including Wings & Rings pairing of tempura onion rings and jalapeno honey glazed chicken wings; Bao Full of Bull slow braised boneless short rib, crispy bao, jalapeno, mirin pickles; Drunken Chicks on Fire crispy potato starch dusted chicken skewers, bourbon buffalo sauce, bourbon flame – three piece; Long End of the Stick Asian spice marinated beef tenderloin, skewed with bell pepper, sweet onion, Gojujang dipping sauce; Taco vs. Taco one spicy salmon and one spicy tuna wonton taco; and Sushi Cupcakes, Empire’s signature appetizer of broiled lobster and scallops in spicy garlic butter, placed in a sushi rice cup – two piece.
Guests can wash it all down with large-format cocktail specials from Bar Manager Nancy Nguyen that are perfect for sharing with friends like the Pineapple Mai Tai choice of Classic with Bacardi 8 or White Mai Tai with Ciroc Pineapple (serves two) and The Big Kahuna with Grey Goose, fresh watermelon punch, mint and ginger (serves four or more).
For reservations, please call 617-295-0001
2) The Mandarin Oriental, Boston announces the debut of Ceviche@MO, a pop-up tasting menu featuring a selection of fresh New England seafood. An inviting place to gather socially and unwind after a busy day in Back Bay, guests are able sit amongst the lobby’s exotic blonde wood paneling and enjoy a trio of house-made summer ceviche paired with an ombré of rosé, handpicked by sommelier, David Bérubé.
Available individually or as a tasting flight, Ceviche@MO will be served through August 31 in the hotel’s Lobby Lounge.
--SCALLOP CEVICHE ($16): avocado, red fresno pepper, yuzu, cilantro
--SHRIMP CEVICHE ($14): tomatillo, red onion, radish,
lime juice, chive, parsley, chervil
--OCTOPUS CEVICHE ($18): sweet bell peppers,
cherry tomato, tomato water, castelvetrano olives, parsley
--Glass of Rose $12-$16
--CEVICHE TASTING $45
--OMBRÉ OF ROSÉ $20
--CEVICHE TASTING WITH OMBRÉ OF ROSÉ $60
3) The Cambridge Chamber of Commerce is proud to announce Cambridge’s newest Summer food festival, The Char & Bar Wars – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the Rindge School of Technical Arts Culinary Arts and Hospitality Program. On Wednesday, August 2, from 5pm-8pm, Food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of Best Classic Burger, Best Signature Burger, and Best Summer Cocktail.
Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie On Main, The Automatic, Forage, Tasty Burger, Boston Burger Company, The Asgard, Atwood's Tavern, Atlantic Fish Co., La Fabrica Central, The Rising Bar, Rindge School of Technical Arts Culinary Program, Café Luna, Nubar and more!
WHERE: 50 Landsdowne Street, Cambridge
HOW: Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet. To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.
While sitting at the bar at Troquet, I thoroughly enjoyed a superb Lamb Burger Slider, topped with lamb bacon, goat cheese feta, and harissa. As I savored this burger, I spied an intriguing spirit on a shelf behind the bar, knowing I had to taste it. I'd previously tasted other spirits from this company but hadn't yet sampled this one. I didn't fight the urge and ordered a glass.
Jesus Barquin & Eduardo Oreja of Equipo Navazos, known for bottling exceptional Sherries, partnered with Nicolas Palazzi of PM Spirits to produce a series of Spanish spirits, including brandy, rum, grain whiskey and malt whiskey. Last month, I reviewed the Navazos Palazzi Malt Whiskey and found it to be "...elegant and compelling, unique and delicious, a well-balanced whiskey that will surprise and delight. My highest recommendation!" I had high expectations for their Ron Navazos Palazzi Cask Strength Rum ($100-$110) and wasn't disappointed in the least.
The alleged origin story behind this rum is intriguing, though not all of the details area readily available. It is claimed that Jesús Barquín and Nicolas Palazzi were visiting numerous bodegas in the Jerez region, seeking either Brandy or Sherry. At an unnamed bodega, they stumbled upon numerous barrels of rum, certainly nothing they expected to find. Through further research, they uncovered that the rum was made from 100% molasses and had been distilled in the Antilles, though the specific island is not mentioned.
Initially, the rum was aged in the Antilles for five years in first-fill bourbon barrels. It was then sent to the bodega in Spain, payment for some unknown transaction. The bodega transferred the rum into used Oloroso barrels, where it sat for more than ten years. Barquín and Palazzi acquired 32 casks of this rum so it is a finite spirit. They have chosen to bottle it unfiltered and at cask strength, 51.5 ABV, releasing 1500 bottles a year until the rum is gone. Currently, it appears they have released bottles in 2013 and 2014.
The color of this rum was deep and dark, though with some translucence, reminding me in some ways of an aged Oloroso Sherry. Sniffing the contents of the glass, I was enamored with the complex aromas that wafted up, seducing my nose. There was fruit and spice, nuts and chocolate, and it was a pleasure just to sit and enjoy the aromas. On the palate, I was initially pleased with the relative dryness of the rum. It wasn't one of the prominent sweet rums but rather its sweetness was of a more subtle nature, with underlying caramel, vanilla and molasses flavors. And the complexity of the nose was duplicated on the palate, such a compelling melange of flavors that seemed to present something new each sip I took. There was a certain nutty and saline character that reminded me of Sherry, but also bright citrus and plum notes. There were plenty of spicy elements, with a backbone of umami, and hints of leather. Elegant and fascinating, this rum had a pleasing, lengthy finish.
Highly recommended! I'll be buying a bottle or two soon.
On this past Tuesday morning, while driving in Gloucester, famed Chef Barbara Lynch was involved in a motor vehicle accident, striking a parked car. The police arrived on the scene and Lynch failed sobriety tests and registered nearly twice the legal limit on a breathalyzer. She was subsequently arrested for operating under the influence of alcohol. Fortunately, no one was injured in the accident. It could have been much worse.
We will probably never know all the facts surrounding this incident. Most likely, Lynch will plead out to the charges, without the necessity of a trial. That is a very common occurrence in such incidents. We will probably never know how much alcohol Lynch consumed, and won't understand why she chose to drive after consuming all of that alcohol. Let us hope that this arrest is a wake-up call for Lynch, who won't ever drink and drive again.
Her arrest provides a fascinating cautionary tale for everyone who might consider drinking and driving. And it also provides a glimpse into the culinary world and the problem of substance abuse.
My own advice on drinking and driving is very simple.
If you've had too much alcohol to drink, if there is any doubt in your mind, don't drive.
Any questions?
This is an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. During the summer, there are plenty of parties and barbecues, picnics and beach outings, and there is the potential for people to over indulge, to drink too much at these events. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober.
As I've said multiple times before, and which I'll repeat year after year, "If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation." Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive!
Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail.
About 17,000 people are arrested for drunk driving in Massachusetts each year. That is a huge figure, showing that far too many people still don't understand that they should not drink and drive. Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible.
I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't!
As for the issue of substance abuse in the restaurant industry, that is an important topic for another time.
