I am back again with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. In this edition, I am also highlighting several Valentine's Day options.
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1) On February 6, at 6:30pm, Legal Sea Foods in Park Square will prepare to embrace the annual day of love early with their first Legal Holiday of 2013: Valentine’s Day. At this book signing and tasting, those who love food will especially enjoy the special guest for the evening, Scott Haas, a food writer and clinical psychologist who captures all the heat and hunger of a great restaurant kitchen in his new book, Back of the House. The book reveals the inner-life of a chef, what it takes to make food people crave and how to achieve greatness in a world that demands more than passion and a sharp set of knives. Haas will read excerpts and personalize copies of his book which each guest will receive a complimentary coopy.
Three-course pairing menu:
FIRST COURSE
Nantucket Bay Scallop Ceviche (blood orange & aji amarillo; jicama sticks and yuca chips)
Manawa Sauvignon Blanc, Marlborough, New Zealand
SECOND COURSE
Mesquite Grilled Tuna Steak (chanterelles & ancho farro salad, balsamic & tamarind glaze)
Tarima Mourvedre, Alicante, Spain
DESSERT COURSE
Strawberries "Tuxedo" Parfait (dark and white chocolate, Marcona almond brittle)
Rosa Regale Brachetto d'Acqui, Piedmont, Italy
Cost: $49 per person (includes book, tax and gratuity)
Reservation required by calling 617-530-9397
2) Legal Harborside will host a Valentine’s Day celebration on February 14 by exclusively featuring a customizable three-course menu specially designed for the occasion by executive chefs Richard Vellante and Robert Fathman. Guests will indulge in this chef’s tasting menu on the second floor of Legal Sea Foods’ flagship location while overlooking the picturesque Boston Harbor:
FIRST COURSE
-choice of-
Fire Licked Geoduck Clam (Juicy Melons, Yuzu, Poppy & Chorizo Dust)
Hearts of Palm (Beets, Cherries, Chevre, Candied Pistachio)
Foie Gras (Ménage a Trois, Seared, Torchon & Soup)
French Kiss Oysters (Crème Fraiche, Paddlefish Caviar)
Lobster Soup (Puff Pastry & Sherry)
Cape Scallop Ceviche (Lime, Thai Basil, Lemongrass, Pink Peppercorn)
SECOND COURSE
-choice of-
Slow Roasted Halibut (Toasted Wheat Berry Salad, Dried Cranberries, Rose Water & Clementine Vinaigrette)
Roasted Rack of Lamb (Black Kale, Fingerling Potatoes, Amarone Cherry Gastrique)
Chateaubriand (For Two) (Cream Spinach, Truffled French Fries, Béarnaise & Mustard Sauce)
Lobster Thermador (Roasted New Potatoes & Root Vegetables, Tarragon Butter)
Sautéed Dover Sole (Yukon Gold Potatoes, Capers, Lemon & Garlic)
DESSERT COURSE
-choice of-
Chocolate Soufflé For Two (Baked to Order)
Raspberry Crème Brûlée
Port Poached Pear (Chinese 5 Spice Mousse)
Chocolate Peanut Caramel Torte (Toasted Marshmallow Ice Cream)
COST: $75 per person (excludes tax & gratuity)
To make reservations, please call: 617-477-2900
3) Fleming’s Prime Steakhouse & Wine Bar will celebrate the romance of Valentine’s Day with four evenings of decadent specials and a unique Valentine gift for couples dining on Thursday, Friday, Saturday or Sunday, February 14-17. To enrich the occasion, Executive Chef Russell Skall has created two enticing entrees, perfect for Valentine’s dinner that will be available in addition to Fleming’s popular a la carte menu.
“Valentine’s Day is always such a special celebration for our guests,” remarked Chef Skall. “We created a unique menu to make the evening a truly memorable one. There is nothing more romantic then savoring the pleasures of a delicious dinner and wine with someone you love.”
Wine Director Maeve Pesquera has crafted two seductive cocktails for the holiday: the Venetian Valentine is a romantic sparkler with Quady Elysium, St. Germain Elderflower Liqueur and Mionetto Prosecco for $10.95; and the Mint To Be is prepared with Gentleman Jack Tennessee Whiskey, Domaine de Canton Ginger Liqueur, POM Wonderful® juice with fresh mint garnish, served on the rocks for $11.95.
To give guests another reason to celebrate, Fleming’s is offering each couple dining February 14th through February 17th a complimentary $25 Fleming’s Dining Card* to use toward a future rendezvous with their sweetheart. Reservations are recommended and may be made by visiting www.FlemingsSteakhouse.com.
The Valentine’s Celebration Menu offers:
Heirloom Tomato & Housemade Burrata (Baby red and golden beets, arugula, lemon-pistachio vinaigrette)
Citrus Marinated Salmon Tartare (Capers, parsley, Meyer lemon oil, with pickled cucumber, smoked jalapeño aioli, served with herbed crostini)
Choice of Entrée:
Roasted Lobster Tail ($69.95) (Split in the shell, vanilla lemon butter, mac and cheese with crispy pancetta)
Chateaubriand with Crab Glaçage ($69.95)(Center cut tenderloin, creamy jumbo lump crab, madeira sauce, asparagus spears)
Dessert:
Chocolate Budino ($9.95)(Rich chocolate tartlet, salted mascarpone whipped cream, olive oil drizzle and cocoa nibs)
*$25 Valentine’s Card offer is for visits occurring on 2/14/13, 2/15/13, 2/16/13 and 2/17/13 only. Limit one Valentine’s Card per couple. Valentine’s Card will be delivered at the end of the dinner and will be valid through March 30, 2013.
4) Beacon Hill Hotel & Bistro is celebrating Valentine's Day on February 14, from 5:30pm-11pm, with a prix fixe dinner presented at the award-winning Bistro for $68 per person (optional wine pairing for an additional $32). Please call 617-723-7575 for reservations.
AMUSE BOUCHE
Woodbury’s Wellfleet Oyster with Paddlefish and Fennel Caviar.
STARTERS
Wild Mushroom Velouté with Madeira and Taleggio
Butter Lettuce Salad with Hearts of Palm, Grapefruit, Black Truffle and Banyuls Vinaigrette
Oxtail Ravioli with Pea Tendrils, Black Pepper Ricotta, Brown Butter and Sage
Rohan Duck Terrine with Violet Mustard, Baguette and House Pickles
Nantucket Bay Scallop Ceviche with Persimmon, Radish and Meyer Lemon
ENTRÉES
Maryland Striped Bass with Wild Mushroom Ragout, Mille-feuille and Beurre Rouge
Faroe Island Salmon with Orange Scented Beets, Fennel and Quinoa
Rohan Duck Breast with Heirloom Beans and Braised Winter Greens
Grass Fed Sirloin with Fingerling and Short Rib Ragout, Caramelized Carrots and Red Wine Jus
Carnaroli Risotto with Brussels Sprouts, Black Truffle and Parmesan Tuile
DESSERTS
Chocolate Pot De Crème with Apricot, Brioche and Fleur De Sel
Lemon Chiffon Cake with Frozen Lemon Curd
Vanilla Crème Brulée
Buttermilk Panna Cotta with chocolate covered strawberries and Mint Ice Cream
5) The fourth season of the Wayland Winter Farmers’ Market has begun. The Market runs weekly on Saturdays from 10am-2pm through March 9 at Russell's Garden Center, 397 Boston Post Road (Route 20), Wayland. Over 40 food vendors attend weekly, bringing fresh vegetables, cheese, meat, maple products, honey, eggs, fish, jam, pickles, pasta and other specialty foods. Come enjoy truly gourmet breakfast and lunch, while sitting in a lush, warm greenhouse.
On Saturday January 26, they will have their 3rd Annual Massachusetts Farm Wineries Day. Legislation passed in August 2010 allows both tasting and sales (by the bottle) of wine produced from farm wineries within our state at farmers' markets and other agricultural events. There will be nine Massachusetts farm wineries participating in this event:
Alfalfa Farm Winery (Topsfield), Coastal Vineyards (S.Dartmouth), Green River Ambrosia Meadery (Greenfield), Mill River Winery (Rowley), Obadiah McIntyre Farm Winery (Charlton), Running Brook Vineyards & Winery (N.Dartmouth), Still River Winery (Harvard), Turtle Creek Winery (Lincoln), and Westport Rivers Winery (Westport).
6) This February, The Blue Room crew cures the Monday night blues with a badass blend of Fratelli Branca Italian bitters, Bully Boy American Straight Whiskey and Spaghetti Western flicks. The weekly events mimic Spaghetti Western film’s blend of all things Italian and American with a liquid mix of Italian amari and whiskey from the US of A.
The Blue Room Chef Robert Grant continues the tribute with signature noshes (inspired by this Italian-American marriage), while guest bartenders from across the hub craft dueling specialty cocktails during weekly screenings of Sergio Leone’s Dollars Trilogy.
Films and guest mixologists are as follows:
February 4:
A Fistful of Dollars with bartenders John Henderson (Scholars) and Tyler Wang (No.9 Park)
February 11:
For a Few Dollars More with bartenders Katie Emmerson (The Hawthorne) and Fred Yarm (Cocktail Virgin Slut)
February 18:
The Good the Bad and the Ugly with bartenders Noon Inthasuwan (Moksa) and Sam Treadway (Backbar)
February 25:
Once Upon a Time in the West with bartenders Evan Harrison (Brick & Mortar) and Ted Kilpatrick (No. 9 Park)
COST: Cocktails and bar bites served à la carte for $9-$13
WHEN: Every Monday night in February from 9:00 PM to 1:00 AM
Friday, January 11, 2013
Thursday, January 10, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Great news! After suffering a kitchen fire on July 15, Chef & Owner Anthony Caturano is ready to reopen the doors to his North End staple, Prezza. Opening today, the refreshed Prezza will once again dazzle diners with its Old World-style Italian cuisine and a wine list boasting over 800 labels.
Says Caturano, “We are really excited to kick off 2013 on a fresh note. On behalf of the Prezza team, I want to sincerely thank the Boston Fire Department, the City of Boston and our amazing neighbors, friends and patrons for the overwhelming support we’ve received in wake of the kitchen fire. We are forever grateful and look forward to reuniting with everyone soon.”
Prezza will make its encore performance by debuting a new menu that captures the tastes of the seasons through twists on classic Italian preparations. Newcomers to the appetizer portion of the menu include: Lambrusco Braised Chicken Thighs (with prosciutto, crispy potatoes - $16); Eggplant Stuffed with Fresh Anchovies (scamorza, roasted tomato - $16); Sunny Egg (wild mushrooms, grilled bread - $16); Baccala (tomato, fresh chili pepper, chick peas - $16); and, Chestnut Soup (croutons, duck confit, white beans, mushrooms - $15). For new handmade pastas ($15 – appetizer; $30 – entrée), Chef Caturano will now serve: Ricotta Stuffed Pansotti (butter, sage, Aceto Balsamico); Chestnut Ravioli (pulled duck, butter, parmigiano cheese); and, Pumpkin Ravioli (brown butter, sage, mascarpone, lobster meat).
From the oven, Prezza will now dish out: Roasted Halibut (squid ink gnocchi, lobster, cherry tomatoes, basil lobster broth - $34); Roasted Bronzino (Brussels sprouts, black olives, roast potatoes - $28); Veal Porterhouse (saffron lobster risotto, broccoli rabe, red wine sauce - $46); and, Venison Loin (grilled cabbage, amarone risotto - $38). Prezza will also continue serving up throwback favorites such as: Seared Scallops (pumpkin, sage, mascarpone, spiced hazelnuts - $16); Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Crispy Shrimp (Italian slaw, cherry pepper aioli - $16); and, Wood Grilled Squid & Octopus (braised white beans, toasted parsley - $16); Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk, tossed with butter and sage - $12); Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15 – appetizer; $30 – entrée); Fish Stew (lobster, swordfish, shrimp, clams, mussels, squid, lobster broth, toasted bread, saffron aioli - $38); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $28); and, Swordfish (tomato braised octopus, chili flake, chickpeas - $30).
Prezza is open for dinner Sunday through Thursday from 5:30pm-10 and Friday and Saturday from 5:00pm-10:30pm. The bar opens daily at 4:30pm.
2) Turner Fisheries is unveiling an Ocean to Table Tuesday night dinner series this month, which will offer guests the option of ordering seasonally inspired, three-course prix fixe menus featuring a different theme per month. This series launches on January 8, every Tuesday from 5pm-10pm. Chef de Cuisine Armand Toutaint has chosen a theme of root vegetables for the month of January, and will be preparing dishes featuring pumpkin, sweet potato, parsnip, and beets, paired with sustainable seafood. Guests can expect to dine on broiled rainbow trout with honey glazed beets and skin-on haddock with sweet potato hash.
The Ocean to Table dinner costs $45 per person, exclusive of tax and gratuity. Wine pairings are additional, and will vary by menu.
3) Owner & Chef Brian Poe has decided that his New Year’s resolution is to launch a brunch at the Tip Tap Room in Beacon Hill. Poe now offers the Tipsy Brunch on Sundays from 10:30am-3pm. The brunch will include some classics with modern twists including: Muffins & Stuff (Chef Poe’s blend of fresh breads with breakfast caramel butters --$6); Baked Berry Irish Cut Oatmeal (topped with mint, white chocolate mousse, cinnamon sugared pecans - $6); Breakfast Salad (frisée with champagne and brown sugar vinaigrette topped with grilled doughnut croutons on a frittata - $9); Belgian Beer Waffles (Belgian Wit maple syrup, beer butter $10); Two Eggs (scrambled, fried or poached on toast with potatoes $8.50); Tip Top Benedict (butter fried smashed potato cake dusted with English muffin crumbs, cured ham, poached eggs, beer cheese hollandaise $12.50); The Signature Omelet (basil, Brie cheese, mushrooms, truffle shavings, asparagus $11.95); BLT Burger & Egg (housemade Beacon Hill bacon, lettuce, tomato, egg, cheddar on brioche, served with French fries $8.95); Cranberry French Toast (topped with maple pecans and whipped cream $12); Jalapeño Corned Beef Hash (topped with a poached egg $11); Croque Madame (griddled ham with Gruyere cheese, Dijon mustard, fried egg $12); and, Steak & Egg (5oz peppercorn-parsley rubbed filet, fried egg, whiskey sauce on French toast $21.95). For sides, there is Bacon ($3), Toast ($2) and Sausage ($3). To pair with the homestyle goodness, the Tip Tap Room will also serve up their 36 seasonal beers on tap as well as brunch-esque specialty brews.
4) In an episode dubbed the “Italian Empire,” by the Food Network, the Tuscan Brands family which includes the Tuscan Kitchen restaurant and the newly opened Tuscan Market in Salem, NH, both focusing on authentic artisanal food and preparation, will be the focus of an upcoming episode of “Chef Wanted with Anne Burrell.”
In the episode which is scheduled to air on Thursday, January 31 at 10pm, Tuscan Brands is looking for an executive chef who can handle the heavy volume while maintaining a dedication to scratch cooking. Chef Anne Burrell brings in four candidates, who are tested on their Italian cuisine skills and knowledge. The final two chefs are each handed the keys to the restaurant for a dinner service: One chef must dig their way out of a bad start, while the other struggles with consistency.
“It was a great experience working with Anne who shared our passion and commitment to authentic artisan Italian cuisine,” said Joe Faro, Chief Food Taster and Founder of Tuscan Brands.
A viewing party is in the works for the evening of the show at Tuscan Kitchen and more details will be released as they become available.
5) On January 31, at 6:30pm, Legal Harborside will team up with Château Fuissé winemaker, Antoine Vincent, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine.
The menu is as follows:
HORS D’OEUVRES
Gougère with camembert mousse
Freshly shucked oysters,* citrus mignonette
Alaskan crab cannelloni, Thai basil and chili
J.J. Vincent Crémant de Bourgogne, NV
FIRST COURSE
Braised Lobster (quince and ham salad, lettuce-ginger emulsion)
J.J. Vincent Pouilly-Fuissé “Marie Antoinette,” 2010
SECOND COURSE
Fresh Chestnut Soup (squab-stuffed cabbage, hazelnut oil and pain d’épices)
Château Fuissé Juliénas “Domaine de la Conseillère,” Cru Beaujolais, 2009
Château Fuissé Morgon “Charmes,” Cru Beaujolais, 2009
THIRD COURSE
Baked Halibut (fricassée of snails, sweetbreads and lardons, roasted shallot and Meyer lemon)
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2009
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2008
CHEESE
Selection of Burgundian cheese
Château Fuissé Pouilly-Fuissé “Le Clos,” 2010
Château Fuissé Pouilly-Fuissé “Le Clos,” 2008
COST: $95 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470
6) Owner & Chef Brian Poe is launching a new lunch menu at the Tip Tap Room in Beacon Hill. Chef Poe’s new offerings include a series of savory appetizers and soups, lunch salads, sandwiches and burgers and, of course, its namesake’s tips and taps.
For starters, the Tip Tap Room will dish out the following items: Wild Mushrooms (sautéed with soy & chive vinaigrette, charred tomatoes - $9.75); Boar Meatballs (spicy ginger cilantro garlic broth - $13.95); Baked St. André Brie (coriander citrus roasted beets, warm mushroom vinaigrette - $9.95); Mashed Sampler (shareable tasting of horseradish, goat cheese, creamed corn & olive tapenade mashed potatoes - $5); French Onion Soup (Gruyère cheese, toast point - $5/cup; $9/bowl); and, Acorn Squash Soup (cinnamon spiked cranberry salsa, goat cheese - $5/cup; $9/bowl).
New lunch salads include the following highlights, all available with an optional tip selection (additional $6.50; swordfish - $7.50; wild game - $10): The Tip Tap (maple roasted pecans, roasted pumpkin, blue cheese crumbles, cranberry-sage vinaigrette - $9.95); Fried Goat Cheese (grilled asparagus, watercress, crispy prosciutto, carrot-ginger vinaigrette - $10.95); and, Grilled Baby Bok Choy (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95).
There are ten sandwich and burger options like: Mediterranean Tuna Melt (tuna salad, melted American cheese, Bibb lettuce, tomato, sourdough bread - $10.95); Grilled Sausage Sub (beer boiled, bell pepper & onion slaw, French baguette - $9.95); B.L.T. (seven-bacon tips, lettuce, tomato, Tabasco mayonnaise, sourdough bread - $8.95); Turkey Burger (lettuce, tomato, cranberry-fennel slaw - $10.95); and, Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing - $10.95).
7) On Sunday, February 10, China Blossom Restaurant and Lounge, located in North Andover, and the Andover Chinese Cultural Exchange (ACCE) will celebrate the Chinese New Year with a festival sponsored by Yang’s Martial Arts. The Chinese New Year celebration is centuries old and the most important of the traditional Chinese holidays. More than anything, the Chinese New Year is a time to bring family together for feasting and celebration, and China Blossom will highlight this with authentic cuisine as well as various Asian traditions. Due to the tremendous success of last year’s event, a second seating has been added this year, and guests will have the choice of attending a 4pm or 6pm performance, with each show followed by dinner.
Guests will enjoy butt-kicking gong fu (kung fu) and lion dance demonstrations, as well as traditional Chinese dances from the Newton Chinese Dance Team and live cultural music. World-renowned player Zhan-tao Lin will wow the crowd with the Er-hu, which is similar to a violin with an exception of two strings. Lin is a professional musician from China who has won many competitions and performs in the New England area, including at the Museum of Fine Arts in Boston. In addition, celebrated musician Shin-Yi Yang is sure to please with the Gu-zheng, an ancient Chinese instrument that has strings that are plucked like a guitar’s. Yang is the founder of the Boston Guzheng Ensemble and the two-time winner of the Traditional Arts Apprenticeship given by the Massachusetts Cultural Council's Folk Arts and Heritage Program. Guests will also have the chance to increase their luck and ward off evil spirits in the New Year with the Hong Bao (Red Envelope) ceremony. During this traditional ceremony, red envelopes containing “lucky money” are typically given by the married to the unmarried, usually children.
After guests have taken in all of the festivities, guests will be invited to indulge in a dim sum buffet featuring China Blossom favorites as well as traditional Chinese New Year offerings. Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20), and can be purchased online here or by calling China Blossom at (978) 682-2242. Seating is limited and reservations are required. Proceeds will benefit the ACCE, a non-profit community group dedicated to introducing Chinese culture. ACCE provides educational opportunities and support for charitable causes in the Merrimack Valley.
Ongoing Events & Live Performances:
Er Hu (Chinese Violin) performance
Gu Zheng (Zither) performance
Newton Chinese Dance Team
Lion Dance by Yang's Martial Arts
Martial Arts Demonstration by Yang's Martial Arts
ACCE Singing Chorus
Hong Bao (Red Envelope) ceremony
Buffet dinner featuring traditional dim sum
COST: Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20).
RSVP: Seating is limited and reservations are required. Tickets can be purchased online here or by calling China Blossom at (978) 682-2242.
8) For the first time in CityFeast’s 8 year history, the Seaport District and the South End will join the North End in dining out to conquer Diabetes! The 8th Annual CityFeast, held on Sunday, January 27, at 6pm, is fun-filled evening hosted by twelve of the most exclusive restaurants in Boston: Antico Forno, Aura, The Gallows, Lucca, Lucia, Pulcinella Mozzarella Bar, Taranta, Temazcal, Terramia Ristorante, Tremont 647, Tresca and Strega Waterfront.
Tickets include a five-course dinner with wine pairings (or tequila pairings at Temazcal) at the choice participating restaurant, and proceeds will benefit Joslin’s High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.
The North End’s own Carla Gomes began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.
Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://www.joslin.org/cityfeast
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1) Great news! After suffering a kitchen fire on July 15, Chef & Owner Anthony Caturano is ready to reopen the doors to his North End staple, Prezza. Opening today, the refreshed Prezza will once again dazzle diners with its Old World-style Italian cuisine and a wine list boasting over 800 labels.
Says Caturano, “We are really excited to kick off 2013 on a fresh note. On behalf of the Prezza team, I want to sincerely thank the Boston Fire Department, the City of Boston and our amazing neighbors, friends and patrons for the overwhelming support we’ve received in wake of the kitchen fire. We are forever grateful and look forward to reuniting with everyone soon.”
Prezza will make its encore performance by debuting a new menu that captures the tastes of the seasons through twists on classic Italian preparations. Newcomers to the appetizer portion of the menu include: Lambrusco Braised Chicken Thighs (with prosciutto, crispy potatoes - $16); Eggplant Stuffed with Fresh Anchovies (scamorza, roasted tomato - $16); Sunny Egg (wild mushrooms, grilled bread - $16); Baccala (tomato, fresh chili pepper, chick peas - $16); and, Chestnut Soup (croutons, duck confit, white beans, mushrooms - $15). For new handmade pastas ($15 – appetizer; $30 – entrée), Chef Caturano will now serve: Ricotta Stuffed Pansotti (butter, sage, Aceto Balsamico); Chestnut Ravioli (pulled duck, butter, parmigiano cheese); and, Pumpkin Ravioli (brown butter, sage, mascarpone, lobster meat).
From the oven, Prezza will now dish out: Roasted Halibut (squid ink gnocchi, lobster, cherry tomatoes, basil lobster broth - $34); Roasted Bronzino (Brussels sprouts, black olives, roast potatoes - $28); Veal Porterhouse (saffron lobster risotto, broccoli rabe, red wine sauce - $46); and, Venison Loin (grilled cabbage, amarone risotto - $38). Prezza will also continue serving up throwback favorites such as: Seared Scallops (pumpkin, sage, mascarpone, spiced hazelnuts - $16); Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Crispy Shrimp (Italian slaw, cherry pepper aioli - $16); and, Wood Grilled Squid & Octopus (braised white beans, toasted parsley - $16); Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk, tossed with butter and sage - $12); Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15 – appetizer; $30 – entrée); Fish Stew (lobster, swordfish, shrimp, clams, mussels, squid, lobster broth, toasted bread, saffron aioli - $38); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $28); and, Swordfish (tomato braised octopus, chili flake, chickpeas - $30).
Prezza is open for dinner Sunday through Thursday from 5:30pm-10 and Friday and Saturday from 5:00pm-10:30pm. The bar opens daily at 4:30pm.
2) Turner Fisheries is unveiling an Ocean to Table Tuesday night dinner series this month, which will offer guests the option of ordering seasonally inspired, three-course prix fixe menus featuring a different theme per month. This series launches on January 8, every Tuesday from 5pm-10pm. Chef de Cuisine Armand Toutaint has chosen a theme of root vegetables for the month of January, and will be preparing dishes featuring pumpkin, sweet potato, parsnip, and beets, paired with sustainable seafood. Guests can expect to dine on broiled rainbow trout with honey glazed beets and skin-on haddock with sweet potato hash.
The Ocean to Table dinner costs $45 per person, exclusive of tax and gratuity. Wine pairings are additional, and will vary by menu.
3) Owner & Chef Brian Poe has decided that his New Year’s resolution is to launch a brunch at the Tip Tap Room in Beacon Hill. Poe now offers the Tipsy Brunch on Sundays from 10:30am-3pm. The brunch will include some classics with modern twists including: Muffins & Stuff (Chef Poe’s blend of fresh breads with breakfast caramel butters --$6); Baked Berry Irish Cut Oatmeal (topped with mint, white chocolate mousse, cinnamon sugared pecans - $6); Breakfast Salad (frisée with champagne and brown sugar vinaigrette topped with grilled doughnut croutons on a frittata - $9); Belgian Beer Waffles (Belgian Wit maple syrup, beer butter $10); Two Eggs (scrambled, fried or poached on toast with potatoes $8.50); Tip Top Benedict (butter fried smashed potato cake dusted with English muffin crumbs, cured ham, poached eggs, beer cheese hollandaise $12.50); The Signature Omelet (basil, Brie cheese, mushrooms, truffle shavings, asparagus $11.95); BLT Burger & Egg (housemade Beacon Hill bacon, lettuce, tomato, egg, cheddar on brioche, served with French fries $8.95); Cranberry French Toast (topped with maple pecans and whipped cream $12); Jalapeño Corned Beef Hash (topped with a poached egg $11); Croque Madame (griddled ham with Gruyere cheese, Dijon mustard, fried egg $12); and, Steak & Egg (5oz peppercorn-parsley rubbed filet, fried egg, whiskey sauce on French toast $21.95). For sides, there is Bacon ($3), Toast ($2) and Sausage ($3). To pair with the homestyle goodness, the Tip Tap Room will also serve up their 36 seasonal beers on tap as well as brunch-esque specialty brews.
4) In an episode dubbed the “Italian Empire,” by the Food Network, the Tuscan Brands family which includes the Tuscan Kitchen restaurant and the newly opened Tuscan Market in Salem, NH, both focusing on authentic artisanal food and preparation, will be the focus of an upcoming episode of “Chef Wanted with Anne Burrell.”
In the episode which is scheduled to air on Thursday, January 31 at 10pm, Tuscan Brands is looking for an executive chef who can handle the heavy volume while maintaining a dedication to scratch cooking. Chef Anne Burrell brings in four candidates, who are tested on their Italian cuisine skills and knowledge. The final two chefs are each handed the keys to the restaurant for a dinner service: One chef must dig their way out of a bad start, while the other struggles with consistency.
“It was a great experience working with Anne who shared our passion and commitment to authentic artisan Italian cuisine,” said Joe Faro, Chief Food Taster and Founder of Tuscan Brands.
A viewing party is in the works for the evening of the show at Tuscan Kitchen and more details will be released as they become available.
5) On January 31, at 6:30pm, Legal Harborside will team up with Château Fuissé winemaker, Antoine Vincent, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine.
The menu is as follows:
HORS D’OEUVRES
Gougère with camembert mousse
Freshly shucked oysters,* citrus mignonette
Alaskan crab cannelloni, Thai basil and chili
J.J. Vincent Crémant de Bourgogne, NV
FIRST COURSE
Braised Lobster (quince and ham salad, lettuce-ginger emulsion)
J.J. Vincent Pouilly-Fuissé “Marie Antoinette,” 2010
SECOND COURSE
Fresh Chestnut Soup (squab-stuffed cabbage, hazelnut oil and pain d’épices)
Château Fuissé Juliénas “Domaine de la Conseillère,” Cru Beaujolais, 2009
Château Fuissé Morgon “Charmes,” Cru Beaujolais, 2009
THIRD COURSE
Baked Halibut (fricassée of snails, sweetbreads and lardons, roasted shallot and Meyer lemon)
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2009
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2008
CHEESE
Selection of Burgundian cheese
Château Fuissé Pouilly-Fuissé “Le Clos,” 2010
Château Fuissé Pouilly-Fuissé “Le Clos,” 2008
COST: $95 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470
6) Owner & Chef Brian Poe is launching a new lunch menu at the Tip Tap Room in Beacon Hill. Chef Poe’s new offerings include a series of savory appetizers and soups, lunch salads, sandwiches and burgers and, of course, its namesake’s tips and taps.
For starters, the Tip Tap Room will dish out the following items: Wild Mushrooms (sautéed with soy & chive vinaigrette, charred tomatoes - $9.75); Boar Meatballs (spicy ginger cilantro garlic broth - $13.95); Baked St. André Brie (coriander citrus roasted beets, warm mushroom vinaigrette - $9.95); Mashed Sampler (shareable tasting of horseradish, goat cheese, creamed corn & olive tapenade mashed potatoes - $5); French Onion Soup (Gruyère cheese, toast point - $5/cup; $9/bowl); and, Acorn Squash Soup (cinnamon spiked cranberry salsa, goat cheese - $5/cup; $9/bowl).
New lunch salads include the following highlights, all available with an optional tip selection (additional $6.50; swordfish - $7.50; wild game - $10): The Tip Tap (maple roasted pecans, roasted pumpkin, blue cheese crumbles, cranberry-sage vinaigrette - $9.95); Fried Goat Cheese (grilled asparagus, watercress, crispy prosciutto, carrot-ginger vinaigrette - $10.95); and, Grilled Baby Bok Choy (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95).
There are ten sandwich and burger options like: Mediterranean Tuna Melt (tuna salad, melted American cheese, Bibb lettuce, tomato, sourdough bread - $10.95); Grilled Sausage Sub (beer boiled, bell pepper & onion slaw, French baguette - $9.95); B.L.T. (seven-bacon tips, lettuce, tomato, Tabasco mayonnaise, sourdough bread - $8.95); Turkey Burger (lettuce, tomato, cranberry-fennel slaw - $10.95); and, Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing - $10.95).
7) On Sunday, February 10, China Blossom Restaurant and Lounge, located in North Andover, and the Andover Chinese Cultural Exchange (ACCE) will celebrate the Chinese New Year with a festival sponsored by Yang’s Martial Arts. The Chinese New Year celebration is centuries old and the most important of the traditional Chinese holidays. More than anything, the Chinese New Year is a time to bring family together for feasting and celebration, and China Blossom will highlight this with authentic cuisine as well as various Asian traditions. Due to the tremendous success of last year’s event, a second seating has been added this year, and guests will have the choice of attending a 4pm or 6pm performance, with each show followed by dinner.
Guests will enjoy butt-kicking gong fu (kung fu) and lion dance demonstrations, as well as traditional Chinese dances from the Newton Chinese Dance Team and live cultural music. World-renowned player Zhan-tao Lin will wow the crowd with the Er-hu, which is similar to a violin with an exception of two strings. Lin is a professional musician from China who has won many competitions and performs in the New England area, including at the Museum of Fine Arts in Boston. In addition, celebrated musician Shin-Yi Yang is sure to please with the Gu-zheng, an ancient Chinese instrument that has strings that are plucked like a guitar’s. Yang is the founder of the Boston Guzheng Ensemble and the two-time winner of the Traditional Arts Apprenticeship given by the Massachusetts Cultural Council's Folk Arts and Heritage Program. Guests will also have the chance to increase their luck and ward off evil spirits in the New Year with the Hong Bao (Red Envelope) ceremony. During this traditional ceremony, red envelopes containing “lucky money” are typically given by the married to the unmarried, usually children.
After guests have taken in all of the festivities, guests will be invited to indulge in a dim sum buffet featuring China Blossom favorites as well as traditional Chinese New Year offerings. Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20), and can be purchased online here or by calling China Blossom at (978) 682-2242. Seating is limited and reservations are required. Proceeds will benefit the ACCE, a non-profit community group dedicated to introducing Chinese culture. ACCE provides educational opportunities and support for charitable causes in the Merrimack Valley.
Ongoing Events & Live Performances:
Er Hu (Chinese Violin) performance
Gu Zheng (Zither) performance
Newton Chinese Dance Team
Lion Dance by Yang's Martial Arts
Martial Arts Demonstration by Yang's Martial Arts
ACCE Singing Chorus
Hong Bao (Red Envelope) ceremony
Buffet dinner featuring traditional dim sum
COST: Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20).
RSVP: Seating is limited and reservations are required. Tickets can be purchased online here or by calling China Blossom at (978) 682-2242.
8) For the first time in CityFeast’s 8 year history, the Seaport District and the South End will join the North End in dining out to conquer Diabetes! The 8th Annual CityFeast, held on Sunday, January 27, at 6pm, is fun-filled evening hosted by twelve of the most exclusive restaurants in Boston: Antico Forno, Aura, The Gallows, Lucca, Lucia, Pulcinella Mozzarella Bar, Taranta, Temazcal, Terramia Ristorante, Tremont 647, Tresca and Strega Waterfront.
Tickets include a five-course dinner with wine pairings (or tequila pairings at Temazcal) at the choice participating restaurant, and proceeds will benefit Joslin’s High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.
The North End’s own Carla Gomes began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.
Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://www.joslin.org/cityfeast
Tuesday, January 8, 2013
Poker & an Asian Beauty
If I visit a casino, playing more serious poker, I generally won't drink any alcohol. However, when I play a casual game with friends, then wine and Sake are my usual drinks of choice. Every few weeks, I gather together with 8-11 friends to play poker in a casual game. Games are usually played on Friday evenings, typically lasting at least 7 hours. A fun night of camaraderie, cards and cups.
The majority of my friends drink beer and it seems as if each one drinks a different brew. A couple will partake of spirits, such as tequila or whiskey, and I will do so as well every once in awhile. My friend Adam, of Wine Zag, sometimes plays poker and he also drinks wine and Sake with me. The type of wine varies widely, reds, whites and roses, and could be from any wine region around the world. It can be a chance to explore new wines or share our favorites.
At our last game, I brought an "Asian Beauty" with me, the Toyo Bijin Junmai Ginjo Okarakuchi Sake ($35). Interestingly, though it appears most seem to interpret the phrase "Toyo Bijin" as "Asian Beauty," the word "Toyo" generally means "abundant" or "plentiful." A better translation for this Sake then might be "Abundant Beauty."
This Sake is brewed by the Sumikawa Shuzo, which was established in 1921 and is located in the Yamaguchi Prefecture. It is made with Yamada Nishiki rice, the "king" of Sake rice, which has been polished down to 55%, allowing it to qualify as a Ginjo. This is a karakuchi style, meaning it is a dry Sake, and that is reflected in its high Sake Meter Value which is +15. It also has a higher than average acidity, 1.5, which contributes to its perceived dryness.
I greatly enjoyed this Sake, finding it to be crisp, clean and smooth, with pleasant flavors of melon and Asian pear. A well balanced Sake, it is easy drinking, and would appeal to both Sake lovers and newcomers to this wondrous beverage. This would be an excellent Sake with food too, especially as it possesses a higher acidity. By the end of the evening, the bottle was empty, and I had won money, so maybe it brought me a bit of luck as well. The Toyo Bijin gets my highest recommendation.
Monday, January 7, 2013
Rant: A Wake Up Call To The Food Obsessed
It seems like a staggering statistic based on the amount of restaurants that exist in the U.S. and considering all of the supermarkets and specialty food shops that are around. There are so many thousands of food writers in the U.S. as well as entire magazines and television networks devoted to food. Food seems like an obsession in the U.S. However, if so, then why does the U.S. actually spend so little on food?
In Urner Barry's Reporter (Winter 2013), it is reported that, on average, the U.S. spends 6.7% of its income on food, which happens to be the lowest percentage of the developed and developing world. There is a list of more than 60 countries which spend a higher percentage on food than the U.S. The median income in the U.S. is approximately $50,000 so about $3350 of that is spent on food, roughly $64 a week. That is less than $10 per day!
During the last one hundred years, Americans have been spending less and less of their income on food. In the 1930s, Americans were spending about 21% of their income on food, which declined to 17% by the 1950s. That percentage has now dropped down to less than 7%, a huge change over all that time. The Urner Barry article does not provide any possible explanation for this low figure so we can only speculate, though various other sources seem to put much of the blame over all the cheap food available.
Chain restaurants like McDonald's and an abundance of cheap, prepackaged foods make it easy and inexpensive to eat. Many people can't be bothered to spend an hour or more cooking at home. They just want the ability to quickly purchase some fast food or pop a premade dish in the oven. The problem, ignored by many of these people, is that those cheap prices can come with a heavy cost, ill health and obesity.
It would be best if many of those people who regularly patronized such chains and bought all those prepackaged foods would cook more at home, from basic ingredients. That can be done inexpensively though even if it might be a bit more expensive up front, in the end it would be less costly as their health would benefit. Convincing those people to change though is an arduous task. Looking at the bottom line is much easier for people than looking forward to the future.
Though all of that may explain why many people spend so little on food, it doesn't explain our cultural obsession with food. The reason may be is that there is a food elite, a percentage of our population which spends a far greater percentage of their income on food. They also tend to be the individuals who cook more at home, while also patronizing higher end restaurants. They also tend to be concerned more with issues such as sustainability. They are the ones who read all about food, who watch television shows about food, who write about food. I would fall into this category, as I certainly spend a higher percentage more than 7% of my income on food.
Such individuals need to properly understand the privilege they possess, the ability to be able to spend a higher percentage on food. Economically, I am strongly within the middle class and have struggled over the last few years to make ends meet. I don't consider myself wealthy by any stretch of the imagination. Of my friends who are similarly food obsessed, none of them are wealthy either. Many of them have struggled during these years of economic turmoil. We are not the 1% yet we have more disposable income than some others.
Our economic woes are nothing compared to so many others in this country. There is a wide economic gap even between the middle class and the poor. The latest figures show that 14.5% of U.S. households are food insecure, the highest total ever. In a country with so much food available, it is a travesty that so many still go hungry. It is a greater travesty that the number of hungry people continues to grow to record levels. We desperately need to help fight this massive problem.
I thus implore the food obsessed, the watchers of food shows, the readers of food blogs, those able to spend so much more money on food than many others:
Get Off Your Ass And Help The Less Fortunate!
A new year has begun so let it begin on a positive note. Make a resolution to help the less fortunate, to feed the hungry. Skip your $5 coffee, cancel your $25 lunch, forget your $100 dinner. Do something, anything, which will make our country a better and more food secure place. Lend your support to organizations dedicated to alleviating hunger. Individually, we might only be able to make small contributions, but when added together, the impact can be great.
So what are you waiting for? Stop reading my blog and go help the food insecure!
Chain restaurants like McDonald's and an abundance of cheap, prepackaged foods make it easy and inexpensive to eat. Many people can't be bothered to spend an hour or more cooking at home. They just want the ability to quickly purchase some fast food or pop a premade dish in the oven. The problem, ignored by many of these people, is that those cheap prices can come with a heavy cost, ill health and obesity.
It would be best if many of those people who regularly patronized such chains and bought all those prepackaged foods would cook more at home, from basic ingredients. That can be done inexpensively though even if it might be a bit more expensive up front, in the end it would be less costly as their health would benefit. Convincing those people to change though is an arduous task. Looking at the bottom line is much easier for people than looking forward to the future.
Though all of that may explain why many people spend so little on food, it doesn't explain our cultural obsession with food. The reason may be is that there is a food elite, a percentage of our population which spends a far greater percentage of their income on food. They also tend to be the individuals who cook more at home, while also patronizing higher end restaurants. They also tend to be concerned more with issues such as sustainability. They are the ones who read all about food, who watch television shows about food, who write about food. I would fall into this category, as I certainly spend a higher percentage more than 7% of my income on food.
Such individuals need to properly understand the privilege they possess, the ability to be able to spend a higher percentage on food. Economically, I am strongly within the middle class and have struggled over the last few years to make ends meet. I don't consider myself wealthy by any stretch of the imagination. Of my friends who are similarly food obsessed, none of them are wealthy either. Many of them have struggled during these years of economic turmoil. We are not the 1% yet we have more disposable income than some others.
Our economic woes are nothing compared to so many others in this country. There is a wide economic gap even between the middle class and the poor. The latest figures show that 14.5% of U.S. households are food insecure, the highest total ever. In a country with so much food available, it is a travesty that so many still go hungry. It is a greater travesty that the number of hungry people continues to grow to record levels. We desperately need to help fight this massive problem.
I thus implore the food obsessed, the watchers of food shows, the readers of food blogs, those able to spend so much more money on food than many others:
Get Off Your Ass And Help The Less Fortunate!
A new year has begun so let it begin on a positive note. Make a resolution to help the less fortunate, to feed the hungry. Skip your $5 coffee, cancel your $25 lunch, forget your $100 dinner. Do something, anything, which will make our country a better and more food secure place. Lend your support to organizations dedicated to alleviating hunger. Individually, we might only be able to make small contributions, but when added together, the impact can be great.
So what are you waiting for? Stop reading my blog and go help the food insecure!
Friday, January 4, 2013
Turner Fisheries: Gluten Free Dinner
Fortunately, a number of local restaurants now offer gluten-free menus and a recent survey by the National Restaurant Association named Gluten Free Cuisine as one of the top ten trends for 2013. I recently dined at Turner Fisheries (as a media guest) to assess their gluten-free menu. I don't have a gluten allergy but was curious as to whether the various dishes would still possess compelling flavors, or if their gluten-free nature would diminish the taste. What would be the effect of the substituted ingredients? Someone with a gluten allergy might not be able to enjoy battered fish and chips but that doesn't mean they don't have other delicious options.
What are the differences between the Turner's regular menu and gluten-free menu? In fact, many of the dishes are similar with minor adjustments for gluten free. First, the two Soups are similar. Second, there are two less Starters, the Crispy Calamari and Jonah Crab Cake. Third, the three Salads are similar. Fourth, there is one less Starter, the Taylor Bay Scallop Meuniere. Fifth, there is one less Turner's Classics, the Baked Long-Line Scrod. Sixth, all of the Sides are similar. Seventh, only three of the six Dessert options are available gluten free, including Mocha Creme Brulee, Hot Chocolate Peppermint Semifreddo Float and Sorbet/Gelato.
As can be seen, there is little on the menu which cannot be prepared gluten-free except for the Dessert category. That might be an area where other restaurants also see a challenge and if so, it is an area where they need to create more tantalizing options. I have eaten gluten free cookies, brownies and other similar treats and if done well, they can be quite tasty and you would not even know they were gluten free.
Chef Armand Toutaint prepared a variety of seafood preparations for our dinner, showcasing just some of the possibilities of a gluten-free menu. He also came to our table to discuss the menu and answer our questions. Based on some prior research I did, there appears to be a potential issue of farmed fish being given feed that contains gluten. Some claim that such seafood can be tainted and cause problems to those with gluten allergies while others allege it is not the case. Chef Toutaint didn't know much about the issue and it might be an area that needs more study. If anyone knows more about this matter, I would like to hear about it.
As for the other dishes, the Scallop was perfectly seared with a tasty and lightly sweet reduction, as well as a crisp plantain chip. It was my second favorite of the four. The briny oyster was covered by a flavorful cream with hints of umami from the mushrooms. As I am not a fan of beets, I didn't eat the Beet Carpaccio but those who like beets seemed to greatly enjoy that preparation.
Overall, Turner Fisheries has crafted an impressive gluten free menu and the savory items should satisfy most any craving. The dishes do not lack in taste in any way and are as creative as anything on the regular menu. I would like to see more unique gluten free dessert options but with all of the savory options, you might not have room for dessert anyways.
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