I've often heard people complain that seafood is too expensive, and that they consider it a luxury. Research has shown that when general grocery prices rise, consumers often will purchase less seafood, considering it an easy sacrifice. It is mainly during some holidays where consumers might be willing to splurge on expensive seafood. But, consumers have some misconceptions in this area, and should view seafood more as a necessity rather than a luxury.
As I've mentioned before, according to the Centers for Disease Control & Prevention (CDC), the leading cause of death in the U.S. is heart disease, killing over 614,000 people each year, comprising about 1 in 4 deaths. That is a staggering statistic and should make all of us concerned about our own health risk. It may not gain as much publicity as other causes of death but it is one which is most likely to touch all of us is some way. I'm sure we all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease.
Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much. Low seafood consumption is blamed for approximately 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits.
The scientific community advises people that they should eat seafood twice a week, an annual consumption of 26 pounds of seafood. However, most Americans significantly fail to meet this standard. In the last 18 years, the highest annual seafood consumption was in 2005 with 16.6 pounds, dropping to a low of 14.4 pounds in 2012. In 2014, there was a tiny increase, to 14.6 pounds, but the best news came in 2015 when annual consumption actually increased nearly a pound to 15.5 pounds. The trend ended in 2016, when consumption decreased to 14.9 pounds. The numbers for 2017 probably won't be released until the fall.
In general, Americans are falling short of the USDA seafood consumption recommendations by more than 10 pounds. They are failing to garner the maximum health benefits from seafood consumption, failing to reduce their chances of heart disease by as much as they could. Isn't your health worth the price of buying and consuming seafood? Do you think your health is a luxury?
There are ways to find better values in seafood, though it might also take a bit more effort on your part. First, you can find some seafood which is much more affordable, such as mussels, which are delicious, easy to prepare and very nutritious. Second, seek out local seafood as it often can be less expensive than imported seafood. You can visit some of the local fish markets in the fishing communities such as Gloucester or New Bedford. Third, buy seasonal seafood as it is usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it.
Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. These offbeat fish can still be quite tasty and it helps you expand your palate as well. Fifth, if you purchase a fish whole, you can also save money than if you just bought fillets. But, you really only gain savings if you know how to properly cut and slice up a whole fish. That does take some skill but you can find some good books to help you in that regard, or try taking a cooking class on fish preparation. If you are clueless, then buying a whole fish won't end up being less expensive. You should also use all of the whole fish, from head to bones, to extend the value of the fish. Take the time to learn these skills and your seafood will be much cheaper.
Sixth, consider eating smaller portions of fish, rather than a large fillet or steak at one sitting. Even if the seafood is more expensive than other proteins, just manage your portion size so it becomes more affordable per serving. Most doctors would recommend reducing portion sizes of most proteins so reducing your seafood portions shouldn't be a significant problem.
Find ways to eat more seafood, despite the financial cost, as the health benefits far outweigh the other costs. And the potential financial costs of treating heart disease can be quite high so spending much less money to eat seafood is basic good sense.
Monday, April 30, 2018
Friday, April 27, 2018
A Greek/Mexican Menu At Committee For Cinco de Mayo
Committee, one of my favorite restaurants, is honoring Cinco de Mayo with a special menu, created by Chef Theo Tsilpanos and his talented team, that fuses Greek and Mexican cuisines. This menu will only be available for five days, from Tuesday, May 1 through Saturday, May 5, during dinner service. "Fusing the two cuisines is a new trend that is starting to pop up around the country, most recently with fast casual Souvla and Tacolicious in San Francisco teaming up to create Souvalicious Lam mole tacos earlier this month."
The full menu is below and all items are available a la carte. This menu will be offerred in addition to the regular menu. I think these fusion dishes sound delicious and innovative. And as Committee is consistently excellent, I expect these dishes will meet that same standard.
Grecomole
mashed avocados and herbs, feta, grated cotija, fried pita
Mexican Street Corn
spicy jalapeno mayo, crumbled feta
Beef Keftedakia
tomato-chipotle sauce, Mexican crema
Tacos (3 tacos)
--Pescado: fried smelts, skordalia, Greek olive salsa, corn tortilla
--Lamb Barbacoa: braised lamb, tzatziki, Fix beer guajillo, grape leaf tortilla
Pickled Octopus Tostada
chipotle aioli, Florina pepper, yellow pepper, Greek olive oil, vinegar lemon
Greek Ceviche
tsipoura, lime juice, red onion, Greek yogurt, aji amarillo, sweet potato, cilantro, fried calamari
Grilled Halloumi
guajillo vinaigrette, watercress, mezcal infused oranges
Whole Red Snapper
adobe marinated red snapper, achiote onions, rigani, Mexico City salad, served with corn and grape leaf tortillas, Greek olive salsa and homemade hot sauce
Dessert
--Churros with merenda
--Dulce de leche ice cream, baklava crumble
I recommend you make a reservation for Committee and don't miss out on this special menu.
Thursday, April 26, 2018
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) Puritan & Company has announced that beginning May 4, it will begin operating the culinary events and weddings at The Herb Lyceum in Groton.
A subsidiary of Puritan & Company, Puritan Events Co., will be responsible for all weddings, special events, retreats and monthly farm dinners at The Herb Lyceum. Each week starting on May 4th, The Herb Lyceum will host their very popular Farm Dinners on select Fridays and Saturdays throughout the summer season. Arrival time for The Herb Lyceum Farm Dinners is 6:30pm with hors d’ oeuvres served outside, weather permitting, and dinner starting at 7:00pm. The farm dinners feature five-courses for $75 per person, which includes gratuity. The dinners are BYOB and guests are invited to explore the farm, dine at a communal table and enjoy farm-centric seasonal cuisine created by the talented team behind Cambridge’s Puritan & Company which is led by Chef/Partner Will Gilson.
The menus are posted monthly online and bookings, along with the scheduled dinner dates, can be found by logging onto The Herb Lyceum. For the BYOB dinners, Puritan & Company’s expert sommelier Peter Nelson will carefully curate wine tasting notes to complement each course for guests to purchase some of the selections and bring with them for the dinner. Dietary restrictions for each menu can be accommodated with advance notice.
The Herb Lyceum is also the perfect spot for one-of-a-kind weddings, unconventional corporate retreats and picturesque private events throughout the season. The special events manager and wedding planner is Rebecca Millette who can customize each event to fit every guests’ unique needs. She can be contacted at Rebecca@herblyceum.com.
2) Cambridge Center for Adult Education is hosting its first ever Oysters, Of Course! event on Thursday, May 31, 5:30pm-8:00pm to celebrate summer and showcase some local chefs and oysters. The event is a benefit for the Cambridge Center for Adult Education (CCAE), one of the country’s most acclaimed education non-profits which sets the standard for community-based experiential learning. With a vibrant program of cooking & wine, visual arts, world languages and ESL, business, life & wellness classes and more, there is always something to learn and experience at the CCAE. Located in the heart of Harvard Square, CCAE creates educational opportunities that are interactive and inspirational.
“We are so blessed to have these amazing chefs as our neighbors” explains Linda Burton, Executive Director. “We are delighted to welcome them to our patio to celebrate summer, and in keeping with the spirit of the CCAE, let’s learn something about oysters and our environment the same time!”
Chefs Tony Maws and Michael Scelfo will be on hand, as will Island Creek Oysters, Les Sablons, Parsnip Restaurant, Beat Brasserie, The Hourly Oyster House, Honeycomb Creamery, Hooked Fish Shop and more. Wine and Beer sponsors include Salt and Olive, Cambridge Brewing Co. and 90+ Cellars. Oyster demonstrations and discussions will be led by the Massachusetts Oyster Project.
Tickets: $100 General Admission (advance purchase recommended, this will sell out)
Please consider “shelling out” for an individual sponsorship!
$500 Pearl Supporter (includes two tickets)
$1,000 Pearl Patron (includes four tickets)
To purchase tickets please visit: ccae.org/oystersofcourse
3) On Wednesday, May 2nd, at 5:30 p.m., SRV’s co-executive chefs Kevin O’Donnell and Michael Lombardi will continue their cicchetti takeover series with guest chef, Chef Colin Lynch of Bar Mezzana.
Guests will be treated to Lynch's spin on cicchetti (or Italian small bites,) which will be served up complimentary in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle. The complimentary cicchetti will be available until supplies last.
The menu will feature:
Japanese mackerel crudo with caramelized onion and almond
N'duja croquette with fennel honey
Buratta panino with cured tomato, basil, and house anchovy
Terrina di coniglio e fegato with aged balsamic and fig
Reservations are not required. Featured cicchetti will not be available in main dining room. For more information, please contact (617) 536-9500
**********************************************************
1) Puritan & Company has announced that beginning May 4, it will begin operating the culinary events and weddings at The Herb Lyceum in Groton.
A subsidiary of Puritan & Company, Puritan Events Co., will be responsible for all weddings, special events, retreats and monthly farm dinners at The Herb Lyceum. Each week starting on May 4th, The Herb Lyceum will host their very popular Farm Dinners on select Fridays and Saturdays throughout the summer season. Arrival time for The Herb Lyceum Farm Dinners is 6:30pm with hors d’ oeuvres served outside, weather permitting, and dinner starting at 7:00pm. The farm dinners feature five-courses for $75 per person, which includes gratuity. The dinners are BYOB and guests are invited to explore the farm, dine at a communal table and enjoy farm-centric seasonal cuisine created by the talented team behind Cambridge’s Puritan & Company which is led by Chef/Partner Will Gilson.
The menus are posted monthly online and bookings, along with the scheduled dinner dates, can be found by logging onto The Herb Lyceum. For the BYOB dinners, Puritan & Company’s expert sommelier Peter Nelson will carefully curate wine tasting notes to complement each course for guests to purchase some of the selections and bring with them for the dinner. Dietary restrictions for each menu can be accommodated with advance notice.
The Herb Lyceum is also the perfect spot for one-of-a-kind weddings, unconventional corporate retreats and picturesque private events throughout the season. The special events manager and wedding planner is Rebecca Millette who can customize each event to fit every guests’ unique needs. She can be contacted at Rebecca@herblyceum.com.
2) Cambridge Center for Adult Education is hosting its first ever Oysters, Of Course! event on Thursday, May 31, 5:30pm-8:00pm to celebrate summer and showcase some local chefs and oysters. The event is a benefit for the Cambridge Center for Adult Education (CCAE), one of the country’s most acclaimed education non-profits which sets the standard for community-based experiential learning. With a vibrant program of cooking & wine, visual arts, world languages and ESL, business, life & wellness classes and more, there is always something to learn and experience at the CCAE. Located in the heart of Harvard Square, CCAE creates educational opportunities that are interactive and inspirational.
“We are so blessed to have these amazing chefs as our neighbors” explains Linda Burton, Executive Director. “We are delighted to welcome them to our patio to celebrate summer, and in keeping with the spirit of the CCAE, let’s learn something about oysters and our environment the same time!”
Chefs Tony Maws and Michael Scelfo will be on hand, as will Island Creek Oysters, Les Sablons, Parsnip Restaurant, Beat Brasserie, The Hourly Oyster House, Honeycomb Creamery, Hooked Fish Shop and more. Wine and Beer sponsors include Salt and Olive, Cambridge Brewing Co. and 90+ Cellars. Oyster demonstrations and discussions will be led by the Massachusetts Oyster Project.
Tickets: $100 General Admission (advance purchase recommended, this will sell out)
Please consider “shelling out” for an individual sponsorship!
$500 Pearl Supporter (includes two tickets)
$1,000 Pearl Patron (includes four tickets)
To purchase tickets please visit: ccae.org/oystersofcourse
3) On Wednesday, May 2nd, at 5:30 p.m., SRV’s co-executive chefs Kevin O’Donnell and Michael Lombardi will continue their cicchetti takeover series with guest chef, Chef Colin Lynch of Bar Mezzana.
Guests will be treated to Lynch's spin on cicchetti (or Italian small bites,) which will be served up complimentary in SRV’s sleek bar and bacaro area of the restaurant where guests can pair their gratis bites with Italian-inspired cocktails, amaro or a variety of wine by the glass and bottle. The complimentary cicchetti will be available until supplies last.
The menu will feature:
Japanese mackerel crudo with caramelized onion and almond
N'duja croquette with fennel honey
Buratta panino with cured tomato, basil, and house anchovy
Terrina di coniglio e fegato with aged balsamic and fig
Reservations are not required. Featured cicchetti will not be available in main dining room. For more information, please contact (617) 536-9500
Monday, April 23, 2018
Rant: Agave Reforestation & Saving Mezcal
When you harvest grapes to make wine, the vines survive and will continue to provide grapes for years to come. On the other hand, mezcal is a distilled spirit made from the agave plant, more commonly called maguey in Mexico, and when it is harvested, the entire plant is gone. You need to plant another maguey to replace it, to maintain sustainability. This is a vital issue with the mezcal industry, one which has received growing attention in recent years.
One of the mezcal producers which is at the forefront of this matter is Pierde Almas. Their website states: "Pierde Almas is first and foremost a Socially, Culturally and Environmentally Responsible Company." They also create some amazing Mezcals, some of my favorites, including the Maguey de Lumbre, +9 Botanicals, and the Mezcal de Conejo.
In June, Pierde Almas will conduct their 9th Annual Agave Reforestation Program, where they help their Maestro Mezcaleros plant baby agaves in the wild hills of Oaxaca. Last year, the program, with volunteers from México, the U.S., and Europe, planted Tepextate, Tobaziche and Cirial Agaves in the foothills overlooking two different villages. Currently, 98% of those agaves are thriving.
This year, they intend on planting Tepextate and Tobalá in San Baltazar Guelavila and San Luis del Rio, but will also plant about 200 Tepehuaje trees in each village. Tepehuaje trees, native to the Sierra Madre, are sturdy, fast-growing trees which have been a traditional source of firewood for centuries. Resource management is key to community prosperity, so we decided this year to insert one Tepehuaje for every 5 Agaves planted. As the trees grow a little faster than the agaves, they will be ready to be used as firewood when the agaves are ready to be harvested. Next year, their objective is to quadruple that amount.
If you are interested in this fascinating project, there are two dates to choose from, June 8th and 15th. There is space on each date for a group of twenty people. Aeroméxico has generously provided discounted airfares for all participants. They have also partnered with Hotel Los Pilares to get discounted rates at their beautiful and historical hotel, located in the beautiful Jalatlaco neighborhood in Oaxaca’s Centro Historico.
Pierde Almas will provide transportation to the fields, as well as a big lunch fiesta the day of the planting with Oaxacan music, great food and of course mezcal.
If you are interested please send an email to reforestacion@pierdealmas.com and request more information. Space is limited and will fill up quickly so contact them ASAP if interested.
Save the Maguey, Save the Mezcal!
In June, Pierde Almas will conduct their 9th Annual Agave Reforestation Program, where they help their Maestro Mezcaleros plant baby agaves in the wild hills of Oaxaca. Last year, the program, with volunteers from México, the U.S., and Europe, planted Tepextate, Tobaziche and Cirial Agaves in the foothills overlooking two different villages. Currently, 98% of those agaves are thriving.
This year, they intend on planting Tepextate and Tobalá in San Baltazar Guelavila and San Luis del Rio, but will also plant about 200 Tepehuaje trees in each village. Tepehuaje trees, native to the Sierra Madre, are sturdy, fast-growing trees which have been a traditional source of firewood for centuries. Resource management is key to community prosperity, so we decided this year to insert one Tepehuaje for every 5 Agaves planted. As the trees grow a little faster than the agaves, they will be ready to be used as firewood when the agaves are ready to be harvested. Next year, their objective is to quadruple that amount.
If you are interested in this fascinating project, there are two dates to choose from, June 8th and 15th. There is space on each date for a group of twenty people. Aeroméxico has generously provided discounted airfares for all participants. They have also partnered with Hotel Los Pilares to get discounted rates at their beautiful and historical hotel, located in the beautiful Jalatlaco neighborhood in Oaxaca’s Centro Historico.
Pierde Almas will provide transportation to the fields, as well as a big lunch fiesta the day of the planting with Oaxacan music, great food and of course mezcal.
If you are interested please send an email to reforestacion@pierdealmas.com and request more information. Space is limited and will fill up quickly so contact them ASAP if interested.
Save the Maguey, Save the Mezcal!
Thursday, April 19, 2018
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) On Friday, April 27, from 7pm–10pm, Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh invite guests to a four-course Burgundy Wine Dinner at Meritage Restaurant + Wine Bar. They will present a four-course dinner paired with a variety of Burgundies from producers including Domaine Gracieux Chevalier, Domaine Michel Lafarge, Etienne Sauzet Vineyards, Domaine de Courcel, and Domaine Gros Frère et Soeur.
The special menu, created by Founder of the Boston Wine Festival and Chef Daniel Bruce showcases the best in local spring ingredients with expertly paired with wines from top Burgundy vineyards. Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh will lead guests through the culinary journey, with the full menu including:
Amuse
Crispy Squash Blossom
Dom. Gracieux Chevalier Cremant de Bourgogne
First Course
Scallop, Kombu Butter, Pousse-Pieds
2015 Dom. Lafarge Bourgogne Aligote Rasins Dores
Second Course
Époisse Ravioli, Compressed Apple, Green Garlic
2010 Etienne Sauzet Bourgogne Blanc La Truffera
Third Course
Lamb Pithivier, Ramps, Spinach
2010 Dom. de Courcel Pommard Clos Epenots
Finale
Cheese Delice de Bourgogne
2011 Gros Frere Haut Côte de Nuit Villages
Tickets can be purchased through Eventbrite for $190 per person.
2) CHOPPS American Bar and Grill and Executive Chef Steve Zimei invite guests to explore Italian wines with a special wine dinner on Friday, April 27, at 6:30pm. Guests will be transported to Italy for the evening, exploring Italian wine regions through a multi-course menu, presented by Executive Chef Steve Zimei. The evening features a reception with passed hors d'oeuvres followed by a three course menu with expert Italian wine pairings from Pio Cesare (Piedmont), Jermann (Friuli-Venezia Giulia), Renato Ratti (Piedmont), Argiano (Tuscany), and Il Poggione (Tuscany).
The full menu for the evening is as follows:
Reception
Passed Hors d'Oeuvres
2016 PIO CESARE CORTESE DI GAVI, PIEDMONT, ITALY
First
Salmon Crudo (Preserved lemon, radish, spring peas, bacon, smoked yogurt)
2014 CHARDONNAY JERMANN ‘DREAMS’, DELLA VENEZIA, ITALY
Entree
Dry Rubbed Pineland Farms Ribeye (Pepperonata, farro, salsa verde)
2013 BAROLO RENATO RATTI ‘MARCENESCO’, PIEDMONT, ITALY
vs
2012 BRUNELLO DI MONTALCINO ARGIANO, TUSCANY, ITALY
Dessert
Semolina Budino (Rhubard and Mint Marmaleta)
2016 VIN SANTO IL POGGIONE, TUSCANY, ITALY
Seats are available for $95 per person (inclusive of tax & gratuity). Space is limited and reservations are required. Call 781-221-6643 directly to book seats. A credit card is needed to secure a reservation.
I've been to their wine dinners and they are excellent experiences, with ample delicious food and wine. I highly recommend you check out this wine dinner.
**********************************************************
1) On Friday, April 27, from 7pm–10pm, Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh invite guests to a four-course Burgundy Wine Dinner at Meritage Restaurant + Wine Bar. They will present a four-course dinner paired with a variety of Burgundies from producers including Domaine Gracieux Chevalier, Domaine Michel Lafarge, Etienne Sauzet Vineyards, Domaine de Courcel, and Domaine Gros Frère et Soeur.
The special menu, created by Founder of the Boston Wine Festival and Chef Daniel Bruce showcases the best in local spring ingredients with expertly paired with wines from top Burgundy vineyards. Chef Daniel Bruce and Chef de Cuisine Keith Bombaugh will lead guests through the culinary journey, with the full menu including:
Amuse
Crispy Squash Blossom
Dom. Gracieux Chevalier Cremant de Bourgogne
First Course
Scallop, Kombu Butter, Pousse-Pieds
2015 Dom. Lafarge Bourgogne Aligote Rasins Dores
Second Course
Époisse Ravioli, Compressed Apple, Green Garlic
2010 Etienne Sauzet Bourgogne Blanc La Truffera
Third Course
Lamb Pithivier, Ramps, Spinach
2010 Dom. de Courcel Pommard Clos Epenots
Finale
Cheese Delice de Bourgogne
2011 Gros Frere Haut Côte de Nuit Villages
Tickets can be purchased through Eventbrite for $190 per person.
2) CHOPPS American Bar and Grill and Executive Chef Steve Zimei invite guests to explore Italian wines with a special wine dinner on Friday, April 27, at 6:30pm. Guests will be transported to Italy for the evening, exploring Italian wine regions through a multi-course menu, presented by Executive Chef Steve Zimei. The evening features a reception with passed hors d'oeuvres followed by a three course menu with expert Italian wine pairings from Pio Cesare (Piedmont), Jermann (Friuli-Venezia Giulia), Renato Ratti (Piedmont), Argiano (Tuscany), and Il Poggione (Tuscany).
The full menu for the evening is as follows:
Reception
Passed Hors d'Oeuvres
2016 PIO CESARE CORTESE DI GAVI, PIEDMONT, ITALY
First
Salmon Crudo (Preserved lemon, radish, spring peas, bacon, smoked yogurt)
2014 CHARDONNAY JERMANN ‘DREAMS’, DELLA VENEZIA, ITALY
Entree
Dry Rubbed Pineland Farms Ribeye (Pepperonata, farro, salsa verde)
2013 BAROLO RENATO RATTI ‘MARCENESCO’, PIEDMONT, ITALY
vs
2012 BRUNELLO DI MONTALCINO ARGIANO, TUSCANY, ITALY
Dessert
Semolina Budino (Rhubard and Mint Marmaleta)
2016 VIN SANTO IL POGGIONE, TUSCANY, ITALY
Seats are available for $95 per person (inclusive of tax & gratuity). Space is limited and reservations are required. Call 781-221-6643 directly to book seats. A credit card is needed to secure a reservation.
I've been to their wine dinners and they are excellent experiences, with ample delicious food and wine. I highly recommend you check out this wine dinner.
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