I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Prezza, an excellent North End eatery, invites guests to their exclusive 3 B’s Wine Dinner on Wednesday, February 26th, at 6:30 PM. Indulge in some of Italy’s renowned wines: Barolo, Barbaresco and Brunello, and discover which reigns as the true king of Italian wines. The evening features five courses, each paired with premium Italian wines. From rich duck to tender veal, these luxurious dishes are crafted to elevate the flavors of each wine, offering a unique dining experience.
The 3 B’s Wine Dinner 5 courses are listed below:
First: Vitello Tonnato served with 2022 Ceretto Arneis ‘Blange’
Secondi: Polenta cake, Taleggio cheese, caramelized onions with mushroom and herbs, paired with 2020 Ceretto Barbaresco Classico and 2021 Ceretto Barbaresco ‘Bernadot’ cru
Pasta: Lumache duck carbonara, guincale, pecorino Romano, egg and duck, paired with 2019 Ceretto Barolo Classico and 2020 Ceretto Barolo ‘Bussia’ cru
Entree: Roasted Veal loin with potato au gratin and roasted fennel, served with 2019 San Polo Brunello Classico and 2018 San Polo Brunello Riserva
Dessert: Moscato Zabaglione, Berries and amaretti cookies paired with 2023 Ceretto Moscato
Reservations can be made via Resy.
2) This Saturday, February 15, from 1-4pm, come join me at Victoria Hill Wine, Spirits & Gourmet, in Melrose, to celebrate the 6th Month Anniversary of their new ownership. We shall hold a special wine tasting, with 6 wines, including some of the hottest wines we have tasted during the last six months. These will be wines sure to please and which you'll want to share with friends and family.
Personally, on February 18, will be my own 13th Anniversary of working at the wine shop. And I hope to be working there for many more years to come. Hope to see many of you at the wine tasting on Saturday.
Thursday, February 13, 2025
Monday, February 10, 2025
Rant: Restaurants, Snow & Dining Out
We've had several snow storms in the last several weeks in the Boston area, including 4-7 inches this past Saturday night into Sunday morning. After these snowstorms, some people have chosen to remain inside rather than attempt to travel, canceling their scheduled plans. And this situation leads me to provide some advice I've given before, to remind people who might have forgotten.
Snowstorms can wreck havoc with a restaurant's bottomline, especially when you consider that January and February can be slow times for many businesses. After the holidays, people often tighten their economic belts and don't dine out as much, trying to pay off any bills incurred during the holidays. Others make resolutions, starting diets and try to eat more at home. Thus, at this time, restaurants need as much business as they can get, and a snowstorm can throw a wrench into those plans.
When a restaurant loses business due to a snowstorm, they lose money and it's not always easy to make up for that loss. Some restaurants may run "blizzard" or "snowstorm" specials, attempting to lure in some customers. Even after a major snow event, some potential customers will prefer to remain home rather that attempt to battling snow covered roads and limited parking. Restaurants will thus continue to lose business for a few days after any major snowstorm. This will put stress on even the best of restaurants, so something needs to be done to help them.
My advice is simple: Dine out more this winter.
Despite the snow, despite the obstacles, people should patronize more restaurants at this time, giving them your support and money. Don't go out if it's dangerous to do so, but don't stay in just because it is only inconvenient. If you can, walk to nearby restaurants. If possible, drive a short distance to other restaurants. Take public transportation if possible. Order takeout or get delivery. In New England, we are used to snow so it shouldn't be as much of a barrier as it might be elsewhere. And during this winter, when there isn't any snow, dine out more, giving your business to these restaurants to help them survive this season.
If you don't give some added support to restaurants at this time, then don't be surprised if your favorite places have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during these snowy months can be devastating. And there is little they can do if people stay away because of the snow. You need to patronize these restaurants now, to assist them in weathering these problems.
Consider all the restaurant workers as well, including the servers who rely on tips. Without sufficient business, they won't be able to earn as much money, causing them to endure financial hardship. You can help them by dining out, and tipping properly. And if you order delivery during these snow events, I'd suggest you tip them extra, to compensate them for the difficult of driving in this weather.
Dine out more this winter. Give restaurants your support during these difficult times. Don't let snow lock you into your house for days on end.
Snowstorms can wreck havoc with a restaurant's bottomline, especially when you consider that January and February can be slow times for many businesses. After the holidays, people often tighten their economic belts and don't dine out as much, trying to pay off any bills incurred during the holidays. Others make resolutions, starting diets and try to eat more at home. Thus, at this time, restaurants need as much business as they can get, and a snowstorm can throw a wrench into those plans.
When a restaurant loses business due to a snowstorm, they lose money and it's not always easy to make up for that loss. Some restaurants may run "blizzard" or "snowstorm" specials, attempting to lure in some customers. Even after a major snow event, some potential customers will prefer to remain home rather that attempt to battling snow covered roads and limited parking. Restaurants will thus continue to lose business for a few days after any major snowstorm. This will put stress on even the best of restaurants, so something needs to be done to help them.
My advice is simple: Dine out more this winter.
Despite the snow, despite the obstacles, people should patronize more restaurants at this time, giving them your support and money. Don't go out if it's dangerous to do so, but don't stay in just because it is only inconvenient. If you can, walk to nearby restaurants. If possible, drive a short distance to other restaurants. Take public transportation if possible. Order takeout or get delivery. In New England, we are used to snow so it shouldn't be as much of a barrier as it might be elsewhere. And during this winter, when there isn't any snow, dine out more, giving your business to these restaurants to help them survive this season.
If you don't give some added support to restaurants at this time, then don't be surprised if your favorite places have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during these snowy months can be devastating. And there is little they can do if people stay away because of the snow. You need to patronize these restaurants now, to assist them in weathering these problems.
Consider all the restaurant workers as well, including the servers who rely on tips. Without sufficient business, they won't be able to earn as much money, causing them to endure financial hardship. You can help them by dining out, and tipping properly. And if you order delivery during these snow events, I'd suggest you tip them extra, to compensate them for the difficult of driving in this weather.
Dine out more this winter. Give restaurants your support during these difficult times. Don't let snow lock you into your house for days on end.
Thursday, February 6, 2025
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. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Dine Out Boston will take place from February 23-March 15, three weeks of dining specials. And here are some participating restaurants which might interest you.
Abe & Louie’s: A two-course prix fixe menu ($32) for weekday lunch. For starters, choose between a mushroom soup with fresh clams, bacon, potato and thyme, or a Boston bibb salad with goat cheese, tomato, cucumber and vinaigrette. Entrée options include marinated steak tips with garlic aioli and hand-cut fries, or miso baked cod with ginger carrot puree and shishito pepper.
Atlantic Fish Co.: A weekday lunch menu ($32) with a choice of three appetizers – littleneck clams, shrimp ceviche, or a kale salad – as well as a trio of entrees: a smoked salmon BLT with lemon-dill aioli and dill chips; blue crab pasta with squid ink, toy box tomatoes, saffron and lemon; and miso-glazed haddock with wasabi mashed potatoes and roasted carrots.
Coach Grill: A three-course dinner menu ($65) available Sunday through Friday. To start there is cheddar and broccoli soup, or a bibb salad with candied pecans, cinnamon apples, bleu cheese crumbles and lemon vinaigrette. The entrees are penne alla vodka with prosciutto and English peas in a tomato-cream sauce; marinated steak tips with whipped potatoes, green beans and natural jus; or chicken Milanese with arugula, lemon and shaved parmesan. For desserts, a choice of limoncello raspberry cake with raspberry compote and vanilla ice cream, or banana cream pie with chocolate shavings.
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1) Dine Out Boston will take place from February 23-March 15, three weeks of dining specials. And here are some participating restaurants which might interest you.
Abe & Louie’s: A two-course prix fixe menu ($32) for weekday lunch. For starters, choose between a mushroom soup with fresh clams, bacon, potato and thyme, or a Boston bibb salad with goat cheese, tomato, cucumber and vinaigrette. Entrée options include marinated steak tips with garlic aioli and hand-cut fries, or miso baked cod with ginger carrot puree and shishito pepper.
Atlantic Fish Co.: A weekday lunch menu ($32) with a choice of three appetizers – littleneck clams, shrimp ceviche, or a kale salad – as well as a trio of entrees: a smoked salmon BLT with lemon-dill aioli and dill chips; blue crab pasta with squid ink, toy box tomatoes, saffron and lemon; and miso-glazed haddock with wasabi mashed potatoes and roasted carrots.
Bistro 5: A three-course dinner menu ($55) with a choice of four appetizers--Calamari, Organic Greens, Beef Carpaccio, or Involtino--and a choice of four entrees--Gnocchi, Tagliatelle Bolognese, Maine Lemon Sole, or Stuffed Chicken.
Coach Grill: A three-course dinner menu ($65) available Sunday through Friday. To start there is cheddar and broccoli soup, or a bibb salad with candied pecans, cinnamon apples, bleu cheese crumbles and lemon vinaigrette. The entrees are penne alla vodka with prosciutto and English peas in a tomato-cream sauce; marinated steak tips with whipped potatoes, green beans and natural jus; or chicken Milanese with arugula, lemon and shaved parmesan. For desserts, a choice of limoncello raspberry cake with raspberry compote and vanilla ice cream, or banana cream pie with chocolate shavings.
Select Oyster Bar: They offer six dishes, for both lunch and dinner, and for Lunch you can choose any 2 courses ($36) or any 3 courses ($55), and Dinner is any 3 courses ($55). Courses include Yellow Fin Crudo, Sardine Toast, Beet Salad, Maine Lobster Chowder, Sugar Pumpkin Risotto, and Dijon Crusted Hake.
Tuesday, February 4, 2025
A Tavola Wine Dinner: Wines For 2025
A Tavola was one of my Top Four Favorite Restaurants of 2024, and their wine dinners are always a treat. And Ciro, a friendly and humorous person, always presents an excellent selection of Italian wines, that pair well with the cuisine. I went home from the dinner, fully sated and fully pleased with everything I'd consumed.
With the cocktail, we snacked upon some thinly sliced Soppressata and 32 month-old aged Parmigiano. I enjoyed the flavorful Soppressata but it was the aged Parmigiano which really stood out to me. The texture, with its crunch, is appealing, along with flavors of hints of spice, dried fruits and strong umami.
The Trebbiano Lemon was a pleasant pairing with the lemon and parsley Arancini, in a Green Goddess aioli. A nice crispy and light exterior, hiding the more creamy interior, with the acidity of the lemon providing a nice balance.
This wine was also paired with my favorite dish of the evening, Braised Texas Boar Cacciatore and Yukon potatoes. The dish was loaded with meaty pieces of tender boar, with a compelling blend of a variety of spices. I've long been a fan of boar, and it's a popular dish in a number of regions in Italy as well. Hearty and delicious, this was a perfect dish for a chilly evening, and the wine was a nice choice for the pairing.
And such a hearty dish came, with the Barbera Braised Short Rib & Roman Gnocchi. The amply-sized hunk of extremely tender and flavorful short rib was an excellent pairing to the Supertuscan. you only needed a fork to break up the short rib, and each mouth-watering taste was a pure delight. The Roman Gnocchi was something different for me, as it looks more like polenta, but is made with egg, and thus has a touch of a more custard-like texture. It was delicious and I appreciated this more unique addition to the plate.
The evening began with a cocktail, the Grinta Spritz, which is made with Grinta Amaro, lemon, and Prosecco. Grinta Amaro is a digestif made in the Piedmont region of Italy, produced with a variety of local herbs and roots. The Grinta Spritz possessed a tasty herbal element, with hints of bitterness and citrus notes. A refreshing start to the meal.
The first wine of the evening was the 2022 Bocale Trebbiano Spoletino, a white wine made from 100% Trebbiano Spoletino, which is a different type of Trebbiano than many have experienced before. the grape is grown in the region of Umbria, The winery was established in 2002, although the family has roots in the area for over one hundred years. The term "bocale" refers to "a two-liter mug of wine or olive oil," and the name has been used by the family for many years. Their vineyards are sustainably farmed.
The wine matures on the lees for several months, and sees only stainless steel. It was a fascinating wine, with complex and intriguing flavors, including citrus and stone fruit, with a strong herbal streak and hints of saline. A very unique tasting wine and its flavors seem to evolve over time in the glass. Highly recommended, especially considering it commonly retails for under $20.
The next wine was the 2021 Federico Ferrero Barbera d'Alba, produced by a winery whose roots extend back over 200 years, although the modern winery was established around 2002. A fine Barbera, with a rich body, plenty of red and black fruit flavors, good acidity, low tannins, and a pleasing finish.
The next dish was Hand-Rolled Pici, topped by a San Marzano tomato crema and basil. The Pici, which originated in Tuscany, is like a fatter version of spaghetti. The name "Pici" is said to derive from the term "appiciare," which refers to the technique of forming the long, thicker pasta. The Pici had a nice, thicker taste, with a delightful light tomato crema. It was a heartier dish with the Pici, and a nice pairing with the Barbera.
My favorite wine of the evening was the 2019 Torrevento Castel del Monte Bolonero, produced by a winery whose history extends back about 100 years. The winery practices sustainable farming practices. This wine is a blend of 80% Nero di Troia and 20% Aglianico, which ages for about 8 months in stainless steel. Nero di Troia is a lesser known grape from Puglia, whose origins may extend back to the ancient Greeks. However, it's said to produce quite delicious wines and is said to be deserving of much more attention.
The wine was silky smooth, with a complex melange of flavors, including ripe plum and black cherries, accented by spice notes and savory herbs. Restrained tannins, excellent acidity, and a lingering, satisfying finish. Pure deliciousness and highly recommended, especially considering it commonly retails for only around $15.
The final wine of the evening was the 2011 Il Moro di San Giovanni Supertuscan, a blend of 40% Cabernet France, 40% Cabernet Sauvignon, and 20% Petite Verdot. Their vineyards were planted in 2003. The wine ages in French barriques, both New and Old, for about 10-12 months. The wine is bigger and bolder than the previous reds, but still much more restrained than you might expect. It's a well balanced wine, with a complex blend of flavors, from black and blue fruits to savory spices, to hints of leather and a touch of earthiness. An impressive wine that calls out for a hearty dish.
Overall, this was another amazing wine dinner from the team at A Tavola. At $110 per person, you received an ample portion of delicious dishes, four excellent wines, and a tasty cocktail. A good value considering the quality and quantity of everything. A Tavola is consistently excellent, which is a major reason why it's one of my Top Favorites.
Keep an eye on their Calendar for future wine dinners, and I'll note that they may hold a BBQ dinner in March. I attended their last Bourbon & BBQ dinner, and it was a superb experience. Or just stop by A Tavola any time for dinner.
Monday, February 3, 2025
Rant: Wine, Not Just For Fine Dining
When you decide to open a bottle of wine with a meal at home, is it most often when you're having a fine meal such as a Filet Mignon, a Pork Loin or Chicken Marsala? Do you ever have wine with pizza or a burger? How about with fast-food or snacks like a bag of potato chips?
For example, over the weekend I drank an Amontillado VORS Sherry (which has an average age of at least 30 years old). At $50-$65, this isn't an inexpensive wine, and you'd expect it to be paired with a more luxurious dinner. However, I paired it with a burger, stuffed with blue cheese, and some blue-cheese flavored potato chips. It ended up being a delicious pairing, the blue cheese and the Sherry working very well together.
Wine can pair with everything, and there's no reason to ignore it as your beverage choice even if eating something as simple as a Big Mac or slice of pizza. Pairing wine with fast food or snacks will also help to demystify wine, to make it much less an "elite" drink. Just treat wine like any other drink. Make it a part of any meal. Experiment with it, matching wines with different foods to see which makes the meal even better.
Forget wine snobbery and drink wine with all types of food.
It seems wine is much less often an accompaniment in the latter two circumstances, yet there's no reason it must be that way. Wine is such a versatile beverage that you can find wines to pair with basically any type of food. And that wine can enhance even the most basic of foods. Plus, it can be such fun to find an excellent and unexpected wine pairing.
For regular potato chips, Sparkling Wine, such as a nice Cremant, Cava or Champagne, is often a very good pairing. When's the last time you drank bubbly with chips? If you've never done so, you should try it and I suspect you'll be surprised at the results.
Wine can pair with everything, and there's no reason to ignore it as your beverage choice even if eating something as simple as a Big Mac or slice of pizza. Pairing wine with fast food or snacks will also help to demystify wine, to make it much less an "elite" drink. Just treat wine like any other drink. Make it a part of any meal. Experiment with it, matching wines with different foods to see which makes the meal even better.
Forget wine snobbery and drink wine with all types of food.
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