I've been away for the last several days, indulging one of my passions, and had such a fun time that it's not appropriate to begin this week with a Rant. Instead, let me ask my readers to Embrace Their Passion.
What is passion? The word supposedly derives from an ancient Greek term "paskho" which basically means "to suffer," and some modern dictionaries provide that as an obselete definition. That meaning has changed over time, and now a popular definition is that it is an intense interest in a person, place, object, activity, cause, etc. To me, passion also helps give meaning to life, elevating mere existence to a higher purpose. Without any passion in our lives, we might as well be automatons, simply going through the motions without experiencing positive and fulfilling emotion.
I have a passion for food and drink, and suspect my readers may have a similar passion, or you probably would not be reading me. Continue to embrace those passions, to let food and drink bring joy to your lives. If you possess other passions, as I do, embrace those as well. It's not important the nature of your passion, as long as you possess a passion for something. Feel free to have multiple passions, as people are certainly capable of possessing more than a single passion. As an example, besides food and drink, I also have a passion for books, being a voracious and eclectic reader.
It's those people who have not embraced their passion though who need to listen the most. They might work too many hours, feeling too exhausted to embrace any passion. But their lives may be monotonous and boring, the same drudgery day in and day out. They exist but they do not really live, not in a fuller sense. They need to find some time for their passion, to bring some light into their dreary existence. You probably know people like that and I encourage you to help them find and embrace their passion.
Embracing your passion can take many forms. You don't have to write about them as I do. key is simply bringing joy to your life with the object of your passion. That should be easy for anyone to do. Just find what brings you joy and allow it into your life.
Embrace the passion.
Monday, February 26, 2024
Thursday, February 22, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.
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1) It's Leap Year this year, with 29 days in February. On February 29, from 2:29pm-5:29pm, Atlantic Fish Co. & Joe’s Waterfront are offering an Oyster Special, 29 oysters for $29, only $1 per oyster. Gather your bivalve buddies and get ready to slurp and sup local East Coast oysters on repeat ‘til there’s nothing left but meatless mollusks and memories. Although one hungry person could consumer all 29 oysters by themself.
2) The Dubliner, an Irish restaurant and pub, is located across the street from Boston City Hall. In the weeks before Saint Patrick’s Day, The Dubliner will host a series of events highlighting the culinary revolution underway in Ireland—along with authentic top Irish bands and comedy.
Chef Aidan Mc Gee, born in County Donegal where his chef father raised hill mountain lamb, remains front and center in that dynamic, new gastronomic movement. Mc Gee worked at numerous Michelin-starred restaurants in the UK. When he relocated to Boston in the midst of the pandemic, he vowed to give his adopted city a true taste of the “new” Irish kitchen.
On Friday, March 8, The Dubliner will host a dinner by Jp MacMahon, chef/owner of the acclaimed Aniar restaurant in Galway, Ireland, recipient of one Michelin star for the past ten years. Details of the menu have yet to be finalized; reservations will be available to the public on OpenTable.
In the week leading up to Saint Patrick’s Day, The Dubliner will be featuring live Irish music nightly in the Pub and lounge. On Friday, March 15th, The Dubliner will hold its third annual Irish Networking Breakfast, with curated tastings of authentic Irish ingredients and spirits and a selection of live Irish music and dance. Admission will be by ticket only—bookable on OpenTable.
On Saint Patrick’s Sunday, March 17, The Dubliner will begin the festivities as soon as the doors open. In addition to live music, a special celebratory menu will be served all day.
3) On February 28, at 6:30pm, Abe & Louie’s will welcome Napa Valley vineyard, Stag’s Leap Winery, to the Back Bay for a night of food and pairings. Co-hosted by Head Winemaker, Marcus Notaro, the evening will pair three-plus-courses with standouts from Stag’s Leap. The winery – which earned global recognition when crowned the red wine victor at the famous 1976 “Judgment of Paris” blind-tasting – was established in 1970.
Notaro will team up with Abe & Louie’s executive chef, Mark Mariano, in presenting a curated menu designed for the cuisine and wine to balance. During the reception, the 2022 Aveta sauvignon blanc will be complemented by the chef’s selection of passed hors d'oeuvres. The first course is George’s Bank scallop crudo with Amur Kaluga caviar, toasted pistachio, shaved celery and Meyer lemon paired with a 2022 Karia chardonnay. Moving to the entrée, oenophiles will sip two standouts from the winery – the 2020 Fay and 2022 Artemis cabernet sauvignons – while indulging in a Westholme wagyu Denver steak with Anson Mills crispy polenta and black truffle bordelaise. For dessert, there’s a chocolate cake pot de crème with whipped Chantilly cream served alongside the 2017 Antinori Vin Santo.
COST: $225 per person (does not include tax or gratuity)
RESERVE: Reservations required in advance via Tock. This event is reserved for ages 21+ with proper ID.
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1) It's Leap Year this year, with 29 days in February. On February 29, from 2:29pm-5:29pm, Atlantic Fish Co. & Joe’s Waterfront are offering an Oyster Special, 29 oysters for $29, only $1 per oyster. Gather your bivalve buddies and get ready to slurp and sup local East Coast oysters on repeat ‘til there’s nothing left but meatless mollusks and memories. Although one hungry person could consumer all 29 oysters by themself.
2) The Dubliner, an Irish restaurant and pub, is located across the street from Boston City Hall. In the weeks before Saint Patrick’s Day, The Dubliner will host a series of events highlighting the culinary revolution underway in Ireland—along with authentic top Irish bands and comedy.
Chef Aidan Mc Gee, born in County Donegal where his chef father raised hill mountain lamb, remains front and center in that dynamic, new gastronomic movement. Mc Gee worked at numerous Michelin-starred restaurants in the UK. When he relocated to Boston in the midst of the pandemic, he vowed to give his adopted city a true taste of the “new” Irish kitchen.
On Friday, March 8, The Dubliner will host a dinner by Jp MacMahon, chef/owner of the acclaimed Aniar restaurant in Galway, Ireland, recipient of one Michelin star for the past ten years. Details of the menu have yet to be finalized; reservations will be available to the public on OpenTable.
In the week leading up to Saint Patrick’s Day, The Dubliner will be featuring live Irish music nightly in the Pub and lounge. On Friday, March 15th, The Dubliner will hold its third annual Irish Networking Breakfast, with curated tastings of authentic Irish ingredients and spirits and a selection of live Irish music and dance. Admission will be by ticket only—bookable on OpenTable.
On Saint Patrick’s Sunday, March 17, The Dubliner will begin the festivities as soon as the doors open. In addition to live music, a special celebratory menu will be served all day.
3) On February 28, at 6:30pm, Abe & Louie’s will welcome Napa Valley vineyard, Stag’s Leap Winery, to the Back Bay for a night of food and pairings. Co-hosted by Head Winemaker, Marcus Notaro, the evening will pair three-plus-courses with standouts from Stag’s Leap. The winery – which earned global recognition when crowned the red wine victor at the famous 1976 “Judgment of Paris” blind-tasting – was established in 1970.
Notaro will team up with Abe & Louie’s executive chef, Mark Mariano, in presenting a curated menu designed for the cuisine and wine to balance. During the reception, the 2022 Aveta sauvignon blanc will be complemented by the chef’s selection of passed hors d'oeuvres. The first course is George’s Bank scallop crudo with Amur Kaluga caviar, toasted pistachio, shaved celery and Meyer lemon paired with a 2022 Karia chardonnay. Moving to the entrée, oenophiles will sip two standouts from the winery – the 2020 Fay and 2022 Artemis cabernet sauvignons – while indulging in a Westholme wagyu Denver steak with Anson Mills crispy polenta and black truffle bordelaise. For dessert, there’s a chocolate cake pot de crème with whipped Chantilly cream served alongside the 2017 Antinori Vin Santo.
COST: $225 per person (does not include tax or gratuity)
RESERVE: Reservations required in advance via Tock. This event is reserved for ages 21+ with proper ID.
Monday, February 19, 2024
For The Upcoming Boston Wine Expo: Tasting Recommendations
Last month, I provided Advice on Attending the Expo and now I'm here to provide some Tasting Recommendations, the exhibitors at the Expo where you should stop and sample their wines. At the Grand Tasting, there will be hundreds of wines which you can taste, which is an overwhelming amount of wine. As you can only practically sample a tiny fraction of those wines, which should you choose to taste?
When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.
To assist in your choices, I'm going to provide you with my own recommendations for some wine tables you should check out. This list will include exhibitors which I visited at last year's Expo and thoroughly enjoyed. Others on the list will include wines which I know well and believe worthy of your attention. Of these recommendations, they are also the wine tables which I will be visiting this year, seeing what new wines they are presenting.
There are obviously other wine tables which may interest you, and which I will check out too. Although the Expo website presents a list of all of the Exhibitors, it doesn't present a list of the wines which each exhibitor will offer at the Expo. So, consider my recommendations an excellent starting point, and after checking out those exhibitors, explore the rest of the Expo.
Croatian Wines
I love Croatian wines, and have twice visited the country, visiting dozens of wineries and tasting hundreds of wines. Their wines are diverse, delicious and interesting, a significant number using indigenous grapes you won't find elsewhere. Croatian Premium Wines will be at the Expo, showcasing a number of excellent Croatian wines. They are the importer of these wines, and their wines are readily available locally, as well as through online sales. So, if you find Croatian wines you enjoy, you will be able to later purchase them.
Portuguese Wines
As I've often said, Portugal produces some of the best value wines in the world and if you want inexpensive, but delicious, wines then you need to explore Portugal. Portugal has lots of intriguing, indigenous grapes, making their wines unique in a number of ways. Portugal also makes many fine, higher end wines as well, including delicious Ports. Brands of Portugal will be at the Expo once again, showcasing many intriguing Portuguese wines. Four of their wines I tasted at last year's Expo ended up on my Top Twenty Wines of 2023. I'm sure they will have some new wines this year, some of which could end up on my list of the best wines of 2024.
Georgian Wines
The country not the state. Once part of the Soviet Union, Georgia might be the historical birthplace of wine production. It now produces some intriguing and delicious wines, including some made in a very traditional manner in qvevri, earthenware vessels. I've enjoyed a number of Georgian wines and continue to seek out new ones too. There will be two Georgian exhibitors this year, including Marnaveli and the Saperavi Brothers.
Italian Wines
Portuguese Wines
As I've often said, Portugal produces some of the best value wines in the world and if you want inexpensive, but delicious, wines then you need to explore Portugal. Portugal has lots of intriguing, indigenous grapes, making their wines unique in a number of ways. Portugal also makes many fine, higher end wines as well, including delicious Ports. Brands of Portugal will be at the Expo once again, showcasing many intriguing Portuguese wines. Four of their wines I tasted at last year's Expo ended up on my Top Twenty Wines of 2023. I'm sure they will have some new wines this year, some of which could end up on my list of the best wines of 2024.
Georgian Wines
The country not the state. Once part of the Soviet Union, Georgia might be the historical birthplace of wine production. It now produces some intriguing and delicious wines, including some made in a very traditional manner in qvevri, earthenware vessels. I've enjoyed a number of Georgian wines and continue to seek out new ones too. There will be two Georgian exhibitors this year, including Marnaveli and the Saperavi Brothers.
Italian Wines
There will be several exhibitors at the Expo offering Italian wines. One of those exhibitors I would highly recommend is Fantasy Fine Wines, which primarily distributes Italian wines, from all across Italy, and their portfolio is diverse and interesting. Two of their wines made my Top Twenty Wines of 2023.
Spanish Wines:
The region of Rias Baixas will be showcasing their white wines made from the Albariño grape. I'm a big fan of this grape, and the region produces a fascinating diversity of wines. As their website states, their wines "all share a number of characteristics. Pale golden lemon, they are all crisp, elegant and fresh. These wines are bone-dry and aromatic, packed with flavors of white peach, apricot, melon, pineapple, mango and honeysuckle. They share good natural acidity, have mineral overtones, and are medium bodied with moderate alcohol." You need to check out these delicious white wines. I hope you find my recommendations helpful in making your plans for the Boston Wine Expo. Expand your palate and seek out wines new to you!
Thursday, February 15, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for Valentine's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Committee, a modern Greek ouzeri (tavern) in the Seaport which opened in 2015, announces some major changes. “The secret of change is to focus all your energy, not on fighting the old, but on building the new,” says owner George Aboujaoude, quoting Socrates.
The return of a prior Chef! Executive Chef Luis Figueroa was a key member of Committee’s first kitchen team. Luis got his start in the local restaurant business in 2007, at the age of 21, washing dishes at Jody Adams’ Blu at Sports Club/LA. From there, Executive Chef Luis climbed up the culinary ladder honing his craft at Boston kitchens like Mistral, and Grill 23 & Bar. For the last few years, Luis has immersed himself in Greek cooking—first at Committee, then Kosmos restaurant in Walpole, and Christopher’s Kitchen & Bar in Woonsocket, RI. When Committee owner George Aboujaoude reached out with a job offer, Luis enthusiastically returned.
Lunch and New Menus! Committee is now open for lunch on weekdays, 11 a.m. to 3 p.m., in addition to their brunch, Saturdays and Sundays, 10 a.m to 3 p.m. All of the menus (lunch, brunch, dinner, and dessert) have been completely revamped by Executive Chef Luis Figueroa. Lunch features delicious new Build Your Own Salads that begin with quinoa, couscous, and Greek slaw that you individualize with Mediterranean dips and proteins like pork or chicken gyro or grilled octopus or shrimp. Brunch now offers specialties like a Greek Croque Madame of a toasted croissant, layered with kasseri cheese bechamel, grilled ham, and a fried sunny-side-up egg. And there are new dinner entrees like Lamb Frites (lamb chops and Greek fries), Whole Grilled Branzino, and ouzo marinated Shrimp Saganaki with tomato, garlic, lemon, and feta cheese.
Desserts now include the cloud-like Galaktoboureko vanilla custard with cinnamon, powdered sugar, and crisp phyllo. And Committee’s cocktail menus have been rejiggered to bring you a larger list of brunch drinks and a more extensive mocktail list of non-alcoholic drinks.
2) To celebrate Easter Sunday on March 31st, from 11am-3pm, Chef Michael Serpa's South End seafood destination Atlántico will be offering a three-course Easter brunch menu for $65 per guest. As a special Easter treat, kids under 10 will have their choice of one complimentary entree with the purchase of one regular Easter brunch.
In addition to the prix fixe menu options, Atlántico will also offer a la carte beverages and add-ons, including a sparkling cocktail flight, classic brunch cocktails, and raw bar items. Prix fixe menu choices will feature dishes including:
Avocado Toast with toasted Iggy’s bread, crushed avocado, citrus, espelette
Ceviche Mixto with scallop & hake ceviche, melon, cucumber, lime, fresno chili, cilantro
Iggy’s Bagel & Lox with scallion cream cheese, capers, cucumbers, shaved onion, dill, lemon zest
Savenor’s Skirt Steak & Eggs with roasted garlic & rosemary rub, potato hash, fried eggs
Lobster benedict with buttered maine lobster, toasted english muffin, béarnaise
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1) Committee, a modern Greek ouzeri (tavern) in the Seaport which opened in 2015, announces some major changes. “The secret of change is to focus all your energy, not on fighting the old, but on building the new,” says owner George Aboujaoude, quoting Socrates.
The return of a prior Chef! Executive Chef Luis Figueroa was a key member of Committee’s first kitchen team. Luis got his start in the local restaurant business in 2007, at the age of 21, washing dishes at Jody Adams’ Blu at Sports Club/LA. From there, Executive Chef Luis climbed up the culinary ladder honing his craft at Boston kitchens like Mistral, and Grill 23 & Bar. For the last few years, Luis has immersed himself in Greek cooking—first at Committee, then Kosmos restaurant in Walpole, and Christopher’s Kitchen & Bar in Woonsocket, RI. When Committee owner George Aboujaoude reached out with a job offer, Luis enthusiastically returned.
Lunch and New Menus! Committee is now open for lunch on weekdays, 11 a.m. to 3 p.m., in addition to their brunch, Saturdays and Sundays, 10 a.m to 3 p.m. All of the menus (lunch, brunch, dinner, and dessert) have been completely revamped by Executive Chef Luis Figueroa. Lunch features delicious new Build Your Own Salads that begin with quinoa, couscous, and Greek slaw that you individualize with Mediterranean dips and proteins like pork or chicken gyro or grilled octopus or shrimp. Brunch now offers specialties like a Greek Croque Madame of a toasted croissant, layered with kasseri cheese bechamel, grilled ham, and a fried sunny-side-up egg. And there are new dinner entrees like Lamb Frites (lamb chops and Greek fries), Whole Grilled Branzino, and ouzo marinated Shrimp Saganaki with tomato, garlic, lemon, and feta cheese.
Desserts now include the cloud-like Galaktoboureko vanilla custard with cinnamon, powdered sugar, and crisp phyllo. And Committee’s cocktail menus have been rejiggered to bring you a larger list of brunch drinks and a more extensive mocktail list of non-alcoholic drinks.
2) To celebrate Easter Sunday on March 31st, from 11am-3pm, Chef Michael Serpa's South End seafood destination Atlántico will be offering a three-course Easter brunch menu for $65 per guest. As a special Easter treat, kids under 10 will have their choice of one complimentary entree with the purchase of one regular Easter brunch.
In addition to the prix fixe menu options, Atlántico will also offer a la carte beverages and add-ons, including a sparkling cocktail flight, classic brunch cocktails, and raw bar items. Prix fixe menu choices will feature dishes including:
Avocado Toast with toasted Iggy’s bread, crushed avocado, citrus, espelette
Ceviche Mixto with scallop & hake ceviche, melon, cucumber, lime, fresno chili, cilantro
Iggy’s Bagel & Lox with scallion cream cheese, capers, cucumbers, shaved onion, dill, lemon zest
Savenor’s Skirt Steak & Eggs with roasted garlic & rosemary rub, potato hash, fried eggs
Lobster benedict with buttered maine lobster, toasted english muffin, béarnaise
Available complimentary for children under 10 with the purchase of one regular Easter brunch, the kids menu features a choice of one of the following dishes:
Two Eggs Any Style with potato hash, smoked bacon or avocado, pressed toast
Manchego Grilled Cheese with warm roasted tomato soup
Buttermilk Pancakes with pineapple marmalade, whipped cream, cinnamon sugar
For complete details or to make an Easter dining reservation, please visit HERE.
Two Eggs Any Style with potato hash, smoked bacon or avocado, pressed toast
Manchego Grilled Cheese with warm roasted tomato soup
Buttermilk Pancakes with pineapple marmalade, whipped cream, cinnamon sugar
For complete details or to make an Easter dining reservation, please visit HERE.
Monday, February 12, 2024
Rant: I Want Iced Tea In The Winter!
--John Egerton
According to the Tea Association of the USA, the wholesale annual value of the U.S. tea industry is over $10 Billion and Americans annually consume over 3.6 Billion gallons of tea. Each day, over half the U.S. population drinks tea, though people in the South and Northeast consume the most. What may surprise you is that 85% of the tea consumed in America is iced! That statistic shows the huge popularity of iced tea, but I think numerous restaurants are ignorant of this simple fact.
Iced tea was invented in the U.S., likely sometime during the 1800s in the South. There's a legend that iced tea was created in 1904, during the World's Fair in St. Louis, Missouri, by an Englishman Richard Blechynden. However, there's clear evidence iced tea existed before 1904, so Richard may be considered more the popularizer of iced tea rather than the actual inventor.
Year round, I drink fresh brewed, unsweetened iced tea nearly every day. It's refreshing, thirst-quenching and doesn't have the sugar content of sodas and other such drinks. In addition, it's cheap to make, roughly 3 cents a serving if made at home. I'm obviously far from alone in my love for iced tea so why aren't all restaurants paying attention to this popular beverage?
My biggest issue is during the winter, when some restaurants stop serving iced tea, claiming it's only a seasonal beverage. That happened to me again over the weekend, and it irritated me. It's such a crock! Those same restaurants still served iced coffee, without claiming it's a seasonal beverage. They serve cold soda too. Some of those places may also serve frappes and other ice cream drinks in the middle of winter. It makes absolutely no sense that they also won't serve iced tea.
Iced tea should be a year-round beverage, and with the vast amount of people who enjoy it, restaurants need to pay attention and keep it on their menus all the time. Iced tea is cheap and easy to make so they have no excuse. Don't discriminate against iced tea when you clearly offer plenty of other cold beverages during the winter.
Who else enjoys iced tea during the winter?
Who else enjoys iced tea during the winter?
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