Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) WuBurger, which opened two months ago, has made a few changes based on consumer feedback. It is one of my favorite new burger joints so I'm glad to see they are doing well and adding items to their menu.

They now offer two salads, including:
WU Salad - Crisp Romaine, Blue Cheese, Applewood Bacon, Roma Tomatoes, Crispy Fried Onions and a House-Made WU Vinaigrette
Caesar Salad - Crisp Romaine, Shaved Parmesan, House-Made Ciabatta Croutons, House-Made Caesar Dressing

In addition, they now serve their Chili as a soup , with Ciabatta bread, and have changed from Nathan hotdogs to Pearl hot dogs. I had their Chili the other day and it was delicious, and I will note that it is a meat chili without any beans (my preferred type of chili).

2) Tonight, at 6:30pm, Legal Harborside will host an exclusive champagne dinner with Krug, the famed brand founded by Joseph Krug in 1843. Legal Harborside will team up with Krug’s US Brand Ambassador, Nicole Burke, to host a four-plus-course dinner featuring signature cuisine paired with choices from their Champagne House. Legal Harborside has just released ten exclusive spots for reservations at this exquisite dinner featuring bubbly from the “world's best-rated House of Champagne.”

The menu will be presented as follows:

HORS D’OEUVRES
Potato Gnocchi (paddlefish caviar, soubise sauce, crispy leeks)
Krug Vintage Brut, 2003
FIRST COURSE
Organic King Salmon (juniper, beet emulsion, cucumber)
Krug Vintage Brut, 2000
SECOND COURSE
North Atlantic Lobster (puff pastry, sauce Américaine, fines herbes)
Krug Grand Cuvée
INTERMEZZO
Ginger Verjus Sorbet
DESSERT COURSE
Torched Lille’ Coulommiers (almond tartlet, pear)
Krug Rose Brut

COST: $245 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

Australian Lamb: Butchery, Cooking & Enjoying

I'm posing with "Loretta," the Australian lamb who was the centerpiece of a butchery demo I recently attended at the Liquid Art House. Such an appealing lady.

I've always been a lover of lamb and have previously ranted about Why Do So Few Americans Eat Lamb? The average American eats less than one pound of lamb a year, down from 4.5 pounds in the early 1960s. Lamb consumption is on the decline and we need to turn it around, to get more Americans consuming this delicious meat. I think that much of the issue revolves around misconceptions about lamb, primarily that people think it is too gamey and also feel it is too difficult to cook. At a Lamb Butchery Demo & Luncheon held at the Liquid Art House and sponsored by True Aussie Lamb, both of these misconceptions were satisfactorily destroyed.

When I first got to the Liquid Art House, I noticed the plastic sheet on the floor, almost thinking I was in an episode of the Sopranos and someone was about to get whacked.  Fortunately, it was just the lamb, which had already been whacked.

Our afternoon began with a butchery demo by Master Butcher Doug Piper of Meat & Livestock Australia. For the last 38 years, Doug has been involved in the butcher trade so he possesses a wealth of knowledge and experience. At age 15, Doug wanted to be a carpenter however there were no jobs available in that field. He had an uncle who was a butcher and Doug then decided to opt for a butcher apprenticeship, and he has never looked back. Doug is also a personable man, down to earth and with a good sense of humor..

Australian lamb, which is mostly grass fed, is lean and low in cholesterol, possessing plenty of vitamins, iron and Omega-3s. Australia has a high standard for animal welfare, so there are few concerns about inhumanely raised meat. Their lamb is vacuum packed for transport to the U.S. and the actual environmental impact of transporting the lamb is minimal. Australian lamb generally has a milder flavor than most U.S. raised lamb, and thus lacks the gaminess which turns off some people. Not all lamb tastes the same and if you worry about a gamey taste, then you should try Australian lamb. The first misconception has been corrected, though there will be more evidence later.

Here is a short video of the initial butchery demo. Throughout the demo, Doug showed his skill, quickly cutting apart the entire lamb, showing the amount of meat that can be derived from a single lamb.

At the end of the demo, there were six plates full of various cuts of lamb, from shanks to chops. Such a thing of beauty. As he placed each cut on a plate, he discussed methods of cooking each cut.

Though some people think Lamb is difficult to cook, it really isn't. In many respects, it can be treated like beef, and prepared in a myriad of ways. The True Aussie Lamb site has plenty of Lamb Recipes as well as an abundance of basic advice and suggestions for Cooking Lamb.  If you can prepare a beef roast or a pork chop, you can prepare lamb. Get over your fear of cooking lamb and realize that it isn't any more difficult than any other meat. The second misconception has been corrected too!

After the butchery demo, we enjoyed a delicious four-course lamb lunch prepared by Chef Rachel Klein and her team. Every single one of these dishes featured lamb which possessed a mild taste, without any off-putting gamey flavors. The courses also showcased several different ways that lamb can be prepared. Our lunch helped show that not all lamb is gamey.

We began with an Australian Lamb Shoulder Taco, with mint relish and ricotta salata. The lamb had been braised for about 32 hours at 200 degrees, which led to extremely tender lamb inside a corn tortilla. The lamb's spices created quite a compelling taste, with a mild touch of mint, and some creaminess from the ricotta. I would have enjoyed devouring several of these for lunch, With a slow cooker, anyone at home could braise a lamb shoulder and make their own tacos at home.

The Spiced Australian Lamb Skewers, with raita, house made pita, and herbs, were like kofte, kind of a minced lamb kebab. It was tender and flavorful, once again possessed of a compelling blend of spices and herbs. This dish would appeal to many people, even those who claim they don't like lamb. And the pita bread was excellent!

The Boneless Eye of Australian Loin, with skordalia, forum vinegar, broccoli rabe, pickled strawberries, Korean chili & goat's milk feta, had been marinated over night and then flashed on the grill. The tender lamb was mild but flavorful, with a savory meatiness. A carnivore's treasure. The skordalia was creamy and tasty, a nice pairing for the lamb.

The Rack of Australian Lamb, with roasted grapes, green olive jam, potato puree, mint & parmesan, was also tender and mild, savory and delicious. No one could accuse this lamb of being too gamey for them. Instead, this is the type of lamb that changes people's minds, which converts them into a lamb lover. I simply wanted more lamb to come to the table, to continue the culinary journey that started with the tacos.

To end our lunch, we were presented a Milk Chocolate Caramel Mousse, with creme chantilly, dark cocoa sauce, and candied hazelnuts. I was hoping though they found a way to integrate lamb into the dessert, like candied lamb bacon. Despite that wish, the dessert was rich and smooth, creamy and bursting with chocolate.

Lamb, it should be what's for dinner (or lunch, or brunch).

My Top Five Burlington Restaurants

For the last few years, numerous restaurants have sprung up in Burlington, transforming the city into an interesting suburban culinary destination. And the restaurant explosion hasn't stopped, with a number of other new restaurants planned for the future, including the exciting opening of a second location of Island Creek Oyster Bar. As I live only about eight miles from Burlington, I'm very interested in these new restaurants and dine in Burlington on a regular basis. Burlington should be on your dining radar too.

Why has Burlington attracted all of these new restaurants?

There are obviously multiple reasons, including significantly less expensive rents and liquor license costs than in Boston. With its close proximity to Route 128 and Route 3, Burlington is also easily accessible by car from all directions. Because of the large amount of businesses located in Burlington, there is a significant population of daytime employees who seek restaurants for lunch, after-work drinks, and dinner. The presence of such commercial anchors as the Burlington Mall and Wegmans also attract numerous consumers to the city.

With all these new restaurants, how do you know which to patronize? And which to avoid?

To assist you, I'm going to provide you a short list of my Top Five Burlington Restaurants. These are the restaurants I frequent the most, those with delicious food and which are also reasonably priced for their cuisine. I have no qualms about recommending these five places and they should satisfy the vast majority of consumers. I've listed these five restaurants in alphabetical order.

The Bancroft
This is the only one of the five restaurants that I haven't officially reviewed before, but it is well deserving on being on this list. I have dined there multiple times and each experience has been stellar. It is a high-end steakhouse, with a compelling decor, offering many of the traditional steakhouse dishes, but many have their own unique take on those classics. You will also find an excellent cocktail program and wine list. If you want to splurge, to celebrate a special occasion, then this restaurant should be high on your list.

Besito Mexican
You can check out my prior review of this Mexican restaurant at Besito Mexican: A Little Kiss of Deliciousness. In short, the menu is diverse, reasonably priced, and the food is quite tasty. They also aim to make their dishes true what you will find in Mexico. Their desserts are excellent and I would stop here just for one of those sweet delights. They have an excellent cocktail program with plenty of tequilas and a small number of mezcals. There is a second location in Chestnut Hill.

Bobby's Burger Palace
You can check out my prior review of this burger joint at Bobby's Burger Palace: A New Burger Joint in Burlington. Sometimes you just need a good burger and Bobby's will satisfy that craving at a reasonable price. It has a bit of a diner ambiance which enhances its charm. One of the highlights are their Shakes which come in about ten flavors and taste exactly like whatever flavor you request. If you get a coconut shake, you'll taste plenty of coconut with a sense of artificial flavors. There are plenty of spots to get a burger in Burlington, but you should check them out here.

Chopps American Bar & Grill
You can check out my prior review of this burger joint at Chopps American Bar & Grill: A Hotel Restaurant Not To Overlook. This is another steak house but which also serves a variety of other dishes, from pizza to fried chicken sandwiches. I had some of the best fried scallops ever here, and you can't go wrong with any of their steak options either. Their cocktail program is very good and they have a large lounge attached to the restaurant. Though located in a hotel, this is a fine restaurant that you should visit.

Osteria Nino
You can check out my prior review of this burger joint at Osteria Nino: A Touch Of Rome In Burlington. There are several options for Italian food in Burlington but I find myself dining mostly here. Their pasta dishes, many which have house--made pasta, are fantastic and their pizzas are delicious. The menu, which is reasonably priced, changes on a regular basis, offering plenty of seasonal choices, and making sure there is always something new to try. They have an interesting, all-Italian wine list and make a mean cocktail too. A must try restaurant.

What are your thoughts on these five restaurants? What are your top five restaurants in Burlington?

Rant: Choosing Holiday Wines (Part 1)

As the holidays approach, it's time for wine blogs, magazines, newspapers, and more to present their recommendations for holiday wines, from Thanksgiving selections to Christmas dinner choices. The majority of these articles seem repetitive, presenting similar choices to what they presented in the years before. Originality is too often lacking in those articles yet they still garner plenty of attention from consumers, who are seeking advice and recommendations. I am hoping to offer something different, to alter consumer's thinking rather than provide specific wines they should drink on the holidays.

First, stop being a cheapskate! 

During the holidays, many people stock up on wine to serve their guests at various parties and celebrations. Often, because they are buying bottles in bulk, their primary concern is price. They generally want to purchase wine that costs $10 per bottle or less and usually end up buying the large, commercial "value" wines, such as the Barefoot or Yellow Tail. It takes almost no thought to buy such wines. Though such wines might be drinkable, they aren't going to impress anyone. You've chosen to take the cheapest route possible, in both price and time.

If you are hosting a holiday party, don't you want to impress your guests? Don't you want them to leave the party talking about the great time they had? It only takes a little extra work, and maybe price, to elevate your wine selections. Or would you rather be known as a wine cheapskate by your guests, who know you bought cheap wine with no real thought?

I certainly understand the need to control your wine costs when you are providing for a number of guests. You don't have to buy $50 wines to impress your guests. You don't even have to spend $20. I have brought a number of $10 wines to parties that the other guests loved and wanted to know where they could buy them. There are good and interesting wines at this price point, if you know where to seek them out. If you want your holiday celebration to be even more popular, then you need to serve those type of wines. The extra effort will elevate your party and please your family, friends, and other guests.

What should you do?

To start, seek out one of the better discount wine stores. These places often carry a good selection of wines costing $10 or under, much more than you will find at a regular wine store. You can find plenty of variety in these inexpensive wines, whites and reds, domestic and imported. You will find wines comparable in price to those large commercial "value" wines but which offer much more character, taste and value.

My top three recommendations for discount wines stores include Bin Ends in Braintree and Needham, Wine Connextion in North Andover, and Rapid Liquors in Stoneham. Discount stores like Costco and B.J.'s Wholesale may sell wine, and if they do, they also offer discounted prices. Make the effort and drive to one of these discount spots and find some better value wines. The investment of time will pay off, creating many happy guests at your next party.

If you some reason you can't make it to one of these discount wine shops, you still have options. At whatever wine shop you visit, it might be best to ask the wine store staff for recommendations of value wines. They should be able to direct you toward those wines inexpensive wines which will be more interesting and delicious. You should also remember that most wine stores offer a discount for bulk purchases, sometimes as few as 6 wines, which is another way to save money on your purchases.

But if for some reason you can't ask a store employee for some recommendations, then my best advice for selecting a good wine that is $10 or under, is to buy a Portuguese wine. At this time, I think some of the greatest value wines are coming out of Portugal, especially at the price point. Chances are that if you purchase a Portuguese wine costing $10 or less, you will find a delicious and interesting wine. And there are plenty of Portuguese wines available in that price range. There is probably no other wine region where you can find as many good wines at that price point.

You also should know that paying a few dollars more for your wine can make a big difference. When you start considering wines priced from $10-$15, your options increase drastically. You can find some interesting wines from all over the world in that price range, though they still offer value. And if you are buying in bulk where the wine store offers a discount for larger purchases, you can save enough money so that the wines end up priced closer to $10 per bottle.

So this holiday season, don't buy the same old cheap wines. It won't take much effort to select some better choices, and still very inexpensively. In the end, you'll impress your guests, make your holiday party more memorable, and drink better wines.

Thursday Sips & Nibbles: Thanksgiving Edition

I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) This Thanksgiving, Taj Boston invites guests to celebrate with a Signature Buffet on Thanksgiving Day, featuring a tempting array of seasonal culinary creations offered in the Grand Ballroom. Executive Chef Andrew Beer presents a variety of dishes including the following:

--Chilled Seafood Display - Chilled shellfish with East and West Coast Oysters, Crab Claws, Shrimp, Marinated Mussels, Lobster Tails, Citrus Lime Cocktail Sauce, Champagne Mignonette, Spicy Remoulade
--Sliced Seasonal Fruits and Artisanal Cheeses
--Soup Station – New England Clam Chowder, Roasted Butternut Squash Soup with Cinnamon and Caramelized Apple
--Chestnut Stuffing with Mirepoix and Herbs
--Mushroom and Sage Stuffing
--Yukon Gold Whipped Potatoes
--Roasted Sweet Potato with Burnt Marshmallow
--Orange Scented Cranberry Chutney
--Carving Station - Slow cooked organic Turkey Breast and Comfit of Leg with Turkey Gravy, Pepper Crusted prime rib with Béarnaise and Red Wine Sauces, Brown Sugar Glazed Ham with Sage Apple Butter
--Desserts – Assorted Selections

Seating for the signature buffet will be offered at 11 a.m., 11:30 a.m., 1:30 p.m., and 2 p.m. Prices are $85 per person/$42 per child and reservations are required. To make a reservation, please call 617-536-5700

2) Executive Chef Karen Mitchell of The Palm Boston is offering a decadent three-course menu filled with fresh and unique twists on classic Thanksgiving indulgences. With a grandiose dining space featuring 30-foot tall ceilings and extraordinary granite columns stretching the height of the grand dining room, The Palm Boston’s beautiful and classic atmosphere is the perfect place to enjoy Thanksgiving with family and friends.

For $55 per person, guests can enjoy the following menu:
First Course
Lobster Bisque (Fresh Lobster Meat, Cream & Brandy)
Roasted Butternut Squash Bisque (Apple Cider Crème Fraiche)
Baby Kale, Radicchio & Apple Salad (Candied Pecans, Crispy Pancetta & Shaved Reggiano, Tossed in Maple Dressing)
Second Course
Slow‐Roasted Hand Carved Turkey (Home Style Stuffing, Homemade Cranberry Sauce & Giblet Gravy)
Choice of Individual Portion Side:
Home Style Stuffing
Goat Cheese Whipped Potatoes
Sweet Potatoes
Creamed Spinach
Wild Mushrooms
Green Beans – pancetta, toasted pine nuts & pepper flakes
Charred Brussels Sprouts – lemon brown butter
Third Course
New York Cheesecake (Raspberry Sauce)
Pumpkin Pie (Ginger Spiced Whipped Cream)

Thanksgiving hours are Noon – 8 p.m. A separate menu will be available for $24 for children under 12. For reservations, please call (617) 867-9292

3) Chef Daniel Bruce welcomes guests to Meritage Restaurant + Wine Bar for a four-course menu of inventive offerings that blend his contemporary flair with traditional Thanksgiving cuisine. Guests can give thanks and appreciation this holiday by gathering with friends and family at the recently renovated Meritage Restaurant + Wine Bar for a one night only special holiday celebration. Adults can also choose to enjoy their Thanksgiving meal with wine pairings, perfectly selected by Boston Harbor Hotel Sommelier Nicholas Daddona.

The menu for the evening is as follows:
One choice per course
First Course
Parsnip Cider Soup (Confit of Fennel)
Endive and Watercress Salad (Dried Cranberries, Blue Cheese, and Roasted Pears)
Maine Lobster and Ricotta Gnocchi (Saffron Tomato Essence)
Pan Roasted Jumbo Shrimp (Garlic, Olive Oil, Lime and Baby Brussels)
Second Course
Fricassee of Wild Mushrooms (Soft White Cornmeal Polenta, Truffle Oil Drizzle)
Pan Roasted Jumbo Shrimp (Garlic, Olive Oil, Lime and Baby Brussels)
Seared Diver Sea Scallops (Pink Grapefruit, Melted Leeks, Red Quinoa)
Pan Seared New York State Foie Gras (Blackberries, Fresh Favas)
Third Course
Parmesan and Leek Filled Agnolotti Pasta (Harvest Vegetable Bolognese)
Leek and Fig Stuffed Organic Turkey Breast (Pumpkin, Sage Dressing, Roasted Potatoes and Baby Kale)
Grilled Atlantic Swordfish Medallion (Scarlet Turnips, Romanesco Broccoli, Yellow Curry Sauce)
Wood Grilled Filet Mignon with Soft Whipped Potatoes, Horseradish Onion Cream (Meritage Syrup)
Fourth Course
Vermont Ascutney Tome Cheese, Grilled Walnut Bread, Toasted Marcona Almonds
Apple Spiced Cake, Granny Smith, Cape Cod Cranberry, Organic Cider Spiced Caramel
Maple Custard Éclair , Pumpkin Confit, Sage, Hazelnut Cranberry Croissant Pudding
Bitter Chocolate Cremeux, Blackberry, Fennel Pollen, Cabernet

Thanksgiving Dinner will be offered from 4 p.m. – 8 p.m. Menu is $105 for adults ($165 with wine pairings) and $45 for children under 10. To make a reservation please call 617-439-3995

4) Deuxave Chef/Owner Christopher Coombs and his team are pulling out all the stops with a decadent three-course Thanksgiving Day prix fixe menu featuring sophisticated takes on traditional dishes. The $85 per person menu includes dishes such as:

Spiced Heirloom Pumpkin Soup, Adam & Larry’s Scituate lobster, chestnuts & pancetta
Pavé of Duck Confit, frisée & petit mustard greens, forest mushrooms, dates, chestnuts & cranberry
Misty Knolls “Turducken,” turkey breast, duck rillettes, chicken boudin, Robuchon potatoes, hash of Brussels, turnips, butternut squash, cranberry sauce & gravy
Slow Roasted Salmon, lentils du puy, spiced cauliflower, poached heirloom cranberries, butternut squash, cider, chestnut brown butter purée
Pumpkin Cheesecake, house made graham cracker, chai tea glace, salted white chocolate caramel sauce
Apple Galette, date purée, Poire Williams glace, spiced granola

Thanksgiving hours are Noon – 8:00 p.m. Thanksgiving menu is also offered to children 12 and under for $25. Reservations are required and a credit card must be provided to hold the reservation. Please note that there is a 48 hour cancellation policy of 50%. For reservations, please call 617-517-5915

5) Chopps American Bar and Grill Executive Chef Jeff Williams is preparing his first New England Thanksgiving meal at Chopps American Bar and Grill. This luxurious American feast features modern interpretations of classic Thanksgiving fare as Chef Williams prepares his first New England Thanksgiving on the East Coast in the Chopps kitchen. Chopps has a number of different seating options available for groups of all sizes.

For $35 ($25 for children 12 & under), guests can enjoy the following menu:
STARTER (choice of one)
Baby Swiss Chard & Kale Salad (Dried Cranberry, Sunflower Seed, Chaubier, Honey & Burnt Orange Vinaigrette)
Roasted Butternut Squash Soup (Crème fraiche, Chili Oil)
MAIN COURSE (family style)
Slow Roasted Turkey (Giblet Gravy, Mashed Potato, Mushroom & Sage Date Corn Bread Stuffing)
SIDES (choice of two)
Heirloom Carrots (Coriander, Honey Glazed)
Green Beans (Ginger Ponzu, Crispy Onions)
Crispy Brussels Sprouts (Preserved Lemon, Sage)
DESSERT (choice of one)
Pumpkin Cheese Cake (Cranberry Compote)
Petit Pecan Pie (Vanilla Crème Gelato)

The special Thanksgiving menu will be available from Noon – 5 p.m. (a la carte menu options will also be available). Reservations are recommended. For reservations please call 781-221-6643.

6) Indulge in a Provençal Thanksgiving at Bistro du Midi with Executive Chef Robert Sisca’s three-course prix fixe menu featuring additional foie gras and truffle additions. With views overlooking the picturesque Public Garden, Bistro du Midi is the perfect place to enjoy this beloved holiday. The $68 menu features an array of tempting seasonal dishes such as:

Heirloom Squash Soup, wild mushrooms, aged balsamic
Wagyu Beef Tartare, pistachio, burgundy truffle
Goat Cheese Gnocchi, arugula pistou, cranberries, squash, pine nuts
Turkey Ballotine, sweet potato purée, cauliflower, chestnuts, pan jus
Seared Duck Breast, chorizo, cauliflower, golden raisins
Ribeye, kale, sauce au poivre
Beet Panna Cotta, caramelized pistachios, chevre ice cream
Pumpkin Beignets, red currant caramel, vanilla sugar
Foie Gras Course (supplement $21) – Seared foie gras, chestnuts, chocolate, macerated cherries
White Truffle Course (supplement $65) – Parmesan gnocchi, king oyster mushroom, shaved white truffle

The prix fixe menu will be served in the main dining room and café; reservations can be made for the main dining room from 1 p.m. – 7:30 p.m.  A separate prix fixe menu will be offered for $29 for children 12 and under. For reservations, please call 617-426-7878

7) This Thanksgiving, Chef Robert Tobin invites you to relax and leave the cooking to him and the culinary team at the Aura Restaurant at the Seaport Hotel offers the ideal way to escape the hosting duties and any potential stress, and instead enjoy a beautiful Thanksgiving Day brunch buffet in the company of your family and friends.

Guests will feast on Thanksgiving favorites, traditional brunch fare and an array of autumn classics. The spread will include breakfast items like traditional eggs benedict, French toast, and a leek and truffle quiche. There will also be a raw bar with clams, oysters, and shrimp cocktail. Thanksgiving necessities include roasted butternut soup with chestnut cream, roast turkey breast with cranberry sauce, roasted honey ham, sweet potato & maple syrup casserole, stuffing, buttermilk mashed potatoes, and roasted Brussels sprouts. Pastry Chef Karen Hodson will put out a delectable assortment of holiday cakes, pies, mini pastries and a chocolate fountain,

Live entertainment will be provided by Lance Houston Jazz Quartet. The Brunch Buffet will be held from 11am-3pm and the cost is $85 per adult and $25 for children, ages 5-12 (plus tax & gratuity). For reservations, please call 617-385-4304