SOWA Food Trucks: A Sunday Feast

A great way to spend a couple hours on a Sunday, shopping and dining, is to visit the SOWA Open Market in the South End. It is also a good way to start an entire day touring around the South End. Now, at the market, you'll find a rotating selection of food trucks, giving you even more dining options. On my most recent trip to the market, there were about nine different trucks, and I sampled foods from several of them.

Many of you may already be familiar with Grillo's Pickles, a local pickle company, and if you don't know about them then you should. They have a small selection of products, including Italian Dill Pickles, also available in a Spicy Version. A quart of pickles costs about $6, and they are top-notch pickles, with lots of flavor and a crisp snap to them. You can even try a couple pickle spears for only $1, my favorite being their spicy version. They also sell a relish, pickled carrots, pickled green tomatoes and more. When you visit the market, you must stop here for some pickles.

Clover is also well known, a vegetarian food truck which usually would not raise my interest much. But, they make popovers, which I love, so I had to try them. The popovers are very good, large and with a tasty, eggy interior. I would have enjoyed them even more if they were warm and slathered in butter, and next time will buy some to take home with me. So, even if you are not a vegetarian, it is worth checking out the Clover truck.

This was my first time at the Boston Speed Dog truck, and it will certainly not be my last. These are no wimpy dogs and you better have a good appetite if you want to finish one of these half-pound dogs. The all-beef dogs are marinated in apple juice and brown sugar and grilled over charcoal. You can get a number of toppings on your dog, such as mustard, chili, BBQ sauce, relish, onions or their special sauce. The hot dog rolls are soft and fresh, and large enough to accomodote the hearty dog and toppings. When you bite into the dog, there is a crisp snap as your teeth break the skin and taste the meaty interior. It has real flavor and you will enjoy it even without any toppings. Yes, this has to be one of the best hot dogs in the city, and I fully understand the raves it has earned.

Grilled Cheese Nation basically makes grilled cheese sandwiches and tomato soup. Their sandwiches are made from Iggy's breads and cheese from the Vermonth Butter & Cheese Company. I ordered The Boston Common, Grafton Vermont Cheddar on Iggy's Organic Pan de Mie bread with tomato and bacon, and a small cup of tomato soup. Sadly, it took about 25 minutes for me to receive my order, despite being told it would only take about five minutes or so. It was not due to them being too busy, and I suspect it took them much longer than usual to prepare the grill, though they did not give me any reason for the long delay.  The sandwich was very good, and it is even better that the ingredients are local, but it was not worth such a lengthy wait.

The Bon Me truck serves Vietnamese inspired food, including sandwiches, noodle salads and rice bowls. Though the food looked good, I only ordered a ginger lemon iced tea, still too full from all of the other food I had eaten. But, on my next visit to the market, I will be sure to check it out.

I did made a final stop at The Cupcakory, more curious than anything else. Another cupcake place? Yawn! But, I have strong standards for cupcakes and decided to see if they could measure up or not. Whenever possible, they use local and organic ingredients, so that was an appealing trait. Their cupcakes generally cost $3 each, similar to many other places, and I tried their Double Vanilla and a Pecan Streussal Coffee Cake. Surprisingly, the cupcakes were pretty good, fairly moist, and better than many others out there. I especially liked the frosting, which was lighter, more like a whipped cream frosting, and not the thick, overly sweet frosting you more often find. It is worth checking out, offering some of the better cupcakes out there.

So if you decide to visit the SOWA Open Market, be sure to bring your appetite and sample what the food trucks have to offer.

Rant: Local Wine at Local Farmer's Markets

Massachusetts legislators finally got something correct regarding our antiquated wine laws. Back in September 2009, I ranted about efforts to permit the sale of local wine at farmer's markets. Senator Jamie Eldridge, D-Acton, had been the lead sponsor of a bill that would have permitted wine tastings and sales at farmers' markets. It also included a provision for beer and distilled spirits, though the primary objective was for wine.

I fully supported this idea and am very glad that on August 5, 2010, Governor Deval Patrick signed S2582: An Act Relative to Economic Development Reorganization. This new law allows local wine, though not beer or spirits, to be sold at farmers markets, fairs and festivals. In addition, the local winery can provide, without charge, a tasting of the wine, though each sample cannot exceed one ounce and no person can be given more than five samples. 

Any local winery which wishes to participate, must apply for authorization at each particular farmer's market, fair or festival.  As the season for farmer's markets is now beginning, you should start seeing local wines offered alongside the fresh garlic scapes and tomatoes. For example, the Stoneham Farmer's Market, which begins on June 14, will host Still River Winery, who will be offering tastes of their Apfel Eis, a delicious apple ice wine. Numerous other farmer's markets have plans to host other local wineries, such as Travessia Urban Winery at the Sandwich Bazaar Farmer's Market. Travessia produces some of the best wines in Massachusetts and it is worth visiting them at the farmer's market.

As many local liquor and wine stores usually don't stock a significant amount of Massachusetts wine (with the exception of a few stores like The Reserve Bin), these farmer's markets will be a great place to experience local wines. There are over 30 licensed wineries in Massachusetts, will more likely opening in the future. As they are all small producers, they can use all of our support. Some of these wineries are producing some excellent wines, and when you go to the farmer's markets, take the opportunity to taste their wines. If you like what you taste, please buy some of their wine and help support a small, local business. It is our patronage which will enable these local wineries to survive.

If you know of any local wineries presenting at Massachusetts farmer's markets, please add them to the comments.

Lobster Q: A Seafood & BBQ Combo

As summer nears, many of us will be taking some time on the weekends, or even during the week, to explore the myriad pleasures of New England. While touring southern New Hampshire, looking for a place to eat, you might want to consider the Lobster Q restaurant, in Hampstead, New Hampshire. I first encountered Sean Hopkins, the restaurant's owner, on Twitter and we chatted about various topics, including about Lobster Q. Sean said several things which intrigued me about the restaurant, so I decided to drive up there recently for lunch.

The restaurant is easy to locate, on Route 111, which you can readily access off Route 93. It is approximately an hour north of Boston, nestled in a small shopping center which also includes a New Hampshire Liquor Store. And while you are driving down Route 111, you will also see a few other stores that might be of interest, such as The Wine Steward and Prime Butcher.

Lobster Q is a medium-sized place with a casual decor and ambiance, and the picture of the lion fish is very cool. The restaurant is open seven days a week, for both lunch and dinner. They have a full liquor license and their beer list includes some local selections such as Smuttynose and Magic Hat. The wine list is small, includes only mass-produced commerical wines, and lacks any local wines. It would be good if they decided to include some wines from New England. 

The food menu is extensive, with both seafood and BBQ selections. The entire menu is available for lunch and dinner, and for lunch there is a special list of ten Sandwiches ($4.99-$11.99), from a Pulled Pork Sammi to a Fried Haddock Sandwich. The Sandwiches are available for dinner too (for about $1 more) and the dinner list also includes a Big Ol' Lobster Roll ($14.99). The rest of the dinner menu includes Starters ($8.99-$11.99), Soups & Salads, Garden Variety (vegetarian meals) and Side Kicks. Their entrees include Seafood Selections (most $15.99-$18.99), Smoky Goodness (most $11.99-$13.99), Fried Seafood ($9.99-$18.99), Turf Bites ($8.99-$15.99), and Pasta Dinners ($12.99-$18.99). Overall, the prices seem very reasonable, with the most expensive items usually including lobster or being combinations with multiple meats or seafood.

Sean provided me two initial samples, a cup of Clam Chowder and a couple Pork Ribs. The chowder was an impressive start to the meal, bursting with flavor and plenty of chopped clams. It was neither too thick nor too thin, and I could tell there was some sherry used to make it. This was not some bland chowder, but rather a tasty melange which is made on the premises. That is an important element of the restaurant, that much is made on the premises, from their chowders to BBQ sauces. An excellent beginning to my lunch.

The Pork Ribs were accompanied by two sauces, New England Sweet and Carolina Lava. The ribs were very tender, falling off the bone, and the meat was flavorful. The Sweet sauce is made with maple syrup, and I liked its taste, which was not overly sweet and the maple flavor was more subdued. The Lava sauce was spicy, but I didn't liked its dominant mustard flavor, but that is just a personal preference. Sean also let me taste another spicy sauce he is working on, which has some tropical fruit in it such as mango. It was hotter than the Lava sauce, and more to my liking.

I ordered a cup of the Lobster Bisque ($5.50), and savored the rich, creamy bisque. It possessed a strong lobster flavor, though there were only a few tiny pieces of lobster in it, but at this price you shouldn't expect much lobster. It was not overly thick nor thin, like the clam chowder, and should please most people.

As for a starter, I decided on the Coco-Loco Shrimp ($9.99), five butterflied shrimp in a crisp, coconut coating accompanied by a sweet sauce. The shrimp were large and the coating was very crunchy, with a strong toasted coconut flavor and it was enhanced by the sweet sauce. I was pleased with this appetizer.

For my entree, I chose the Clam Strip Roll ($8.99), with French fries instead of coleslaw. The long, fresh roll (not the usual meager hot dog roll) was overflowing with clam strips. The tender strips were excellent, with a light, clean and crisp coating. The fries were also cooked well, being crisp with a fluffy interior. This is certainly plenty of food for lunch, and bodes well for the rest of their fried fish dishes. I saw their onion rings on another table, and they looked very good, large and thin, just as I like them.

A side of Corn Bread ($1.99), made with honey, came warm, just as I prefer. It was moist and rich in corn flavor, with some sweetness but not so much that it overwhelmed. It is made on premises, so you are assured of getting it fresh.

A small Mac & Cheese ($3.99) was the only disappointment of the meal. Though there was plenty of cheese, the pasta seemed overcooked, and were too soft and almost mushy. If the pasta had been more al dente, I think this would have been a good dish.

Overall, I was pleased with my initial visit to Lobster Q, and look forward to future visits there. They seem to be doing very well with their seafood, from the delectable clam chowder to the crisp clam strips. The small taste I had of their BBQ was promising, and I would like to try more of it next time. Their prices are reasonable for the quantity and quality of the food, and Lobster Q gets my recommendation. I will also report back on my future visits.

Sake Food Pairings & Kosher Sake

1) "People think that with sake, you have to eat Japanese, you have to be authentic," says John Gauntner, who has written five books on sake and is a certified master of sake tasting, "but they need to get over that and think about just pairing sake with food in general." 

The above quote is from a new article in the Chicago Tribune, Sake pairings: A world of pairings, beyond sushi, written by James P. DeWan. It repeats something that I have been saying for some time, that sake goes well with a wide variety of cuisines, and not just Japanese. John Gauntner is quoted several times in the article, and his words have much wisdom, especially when he says, "...the key to pairing sake is an open mind and a willingness to experiment."  That is why I like exposing people to sake with what might be considered offbeat pairings, from mushroom risotto to pizza. I want them to see the myriad of possibilities of sake with food.

The article also quotes Takashi Yagihashi, chef-owner of Takashi in Chicago and author of "Takashi's Noodles." He states "Smoky things go very well with sake, anything that's cooked over an open fire." Besides pairing sake with food, both Gautner and Yagihashi also mention how meats marinaded in sake can also be quite delicious.  With summer BBQs coming, why not give some consideration to sake.

2) Chabad reports that the Deli Kasbah restaurant, located in the Upper West Side of New York City, now carries Premium Kosher Sake. The sake is under the Kosher supervision of Tokyo Shliach Rabbi Binyomin Edrey. The sake brand is Dassai, and I very much enjoy their sakes, though have not tasted their Kosher sake yet.  I have not been able to find much more info about this Kosher sake, but will report back when I do.

Do You Know Why You Buy The Wines You Buy?

We like to think that we are rational beings, that our decisions are carefully made after a consideration of all of the relevant factors. Because of that, we rely on studies and focus groups to tell us the rationale for why people purchase certain products, including wine. Yet I think we are deluding ourselves, falling to grasp the reality of our purchasing decisions.

This post is a follow-up to Who Has The Most Influence On The Wines That We Buy?, written by Joe Roberts, 1 Wine Dude.  Joe addressed the questions: "Put another way, if critics say a wine really sucks, how relative of a measure is it? Do people act on that assessment when it comes to buying wine? And if they do, should they? Could a winery still manage to pawn off its crappy stuff to newbie consumers in the tasting room, even if critics pan the bejeezus out of it?"

To derive answers, Joe did an informal survey on Twitter and Facebook, receiving replies from 23 people. The consensus was that friends and wine store clerks had the most influence on their buying decisions. Joe then consulted two other studies, which came up with similar answers.  This would tend to show that wine media, including both print and bloggers, have a much lesser impact on buying decisions. Most of the replies to his post supported those answers as well. I though offered a contrarian position, which Joe thought would be appropriate for a follow-up post.

The problem with these surveys and studies is that they rely on the assumption that wine buying is completely a rational decision, and wine buyers fully understand their reasons for buying certain wines. That assumption is incorrect, thus invalidating the results, so much more research is needed to answer the original questions.

In Buyology: Truth and Lies About Why We Buy, Martin Lindstrom discusses how neuromarketing is changing the way we think about purchasing decisions. Its main conclusion can be summed up as: “But now we know that roughly 90% of our consumer buying behavior is unconscious,…” (p.195)  This might be disturbiung to some. “But like it or not, all of us consistently engage in behavior for which we have no logical or clear-cut explanation.” (p.19)  Our decisions are far from as rational as we believe them to be and “…our irrational minds, flooded with cultural biases rooted in our tradition, upbringing, and a whole lot of other subconscious factors, assert a powerful but hidden influence over the choices we make.” (p.18)

Because of this, we cannot rely on the surveys and studies Joe cites as “…what people say on surveys and focus groups does not reliably affect how they behave—far from it.” (p.20-21)  If all these studies and surveys were accurate, then market research and marketing should also be very successful. Consider all the money spent in this area. “In 2005, corporations spent more than $7.3 billion on market research in the United States alone. In 2007, that figure rose to $12 billion.” (p.20) But it appears much of that money is actually wasted because “….eight out of ten new product launches fail within the first three months. “ (p.20)  If the buying decisions of people are so easily understood through surveys and studies, then why is the failure rate so great? Maybe because those surveys and studies are plainly wrong.

A purchasing decision is not a carefully calculated pros vs cons choice.  “Because when we make decisions about what to buy, our brain summons and scans incredible amounts of memories, facts and emotions and squeezes them into a rapid response—a shortcut of sorts that allows you to travel from A to Z in a couple of seconds, and that dictates what you just put inside your shopping cart. A recent study conducted by German brand and retail experts, Gruppe Nymphenberg found that over 50% of all purchasing decisions by shoppers are made spontaneously—and therefore unconsciously-- at point of sale.” (p.130) There are so many factors involved of which we are unaware, and which lead us to make our choices. For someone to claim they know why they bought a certain item ignores so much that likely went on in that person's subconscious.

One of those subconscious factors are our emotions.  “Because emotions are the way in which our brains encode things of value, and a brand that engages us emotionally—think Apple, Harley-Davidson, and L’Oreal, just for starters—will win every single time.” (p.27) This gives us a better understanding of why a tourist visiting a winery may enjoy and buy a wine, then later find they are not so crazy about it when they get home. The emotional experience of being on vacation elevates the winery experience. There is little rationality involved.  Buyology discusses some of the ways that products can connect emotionally with consumers.

We can see emotions in action concerning wine consumers by looking at a study in the Journal of Consumer Research (April 2008) that dealt the use of animals on wine labels. Commonly, a logo should be relevant to the product it is intended to represent. So, adding animals to wine labels seems to run counter to this common methodology. But, research has show that consumers have an easier time with an image if they are already primed about that image. This means that the consumer already has some preconceptions about the image from prior familiarity with that image. For example, if a person already likes dogs, then a picture of a dog on a wine label may appeal to that consumer, even if the dog has nothing to do with wine. It is an appeal to emotions not logic.

So, what effect do wine critics and bloggers have on wine purchasing decisions?  It seems that those writers who emotionally engage their readers may have a greater impact than people realize, though on a more subconscious level.  Writers could take some clues from Buyology, learning better ways to emotionally connect with their readers, and thus have a more pronounced impact on their buying decisions. Just don't look to surveys and focus groups for easy answers.