Over the weekend, it snowed much of the day on Saturday, with some local areas receiving over a foot of snow. Driving at times was treacherous and a number of people, including myself, canceled plans for the evening. I was supposed to head over to a friend's home for dinner but other people had plans, which they canceled, to dine out at a local restaurant.
Snowstorms can wreck havoc with a restaurant's bottomline, especially when you consider that January and February can be slow times. After the holidays, people often tighten their economic belts and don't dine out as much, trying to pay off any bills incurred during the holidays. Others make resolutions, starting diets and try to eat more at home. Thus, at this time, restaurants need as much business as they can get, and a snowstorm can throw a wrench into those plans.
When a restaurant loses business due to a snowstorm, they lose money and it is not always easy to make up for that loss. Some restaurants run "blizzard" or "snowstorm" specials, attempting to lure in some customers. Even after a major snow event, some potential customers will prefer to remain home rather that attempt to battling snow covered roads and limited parking. Restaurants will thus continue to lose business for a few days after a major snowstorm. This will put stress on even the best of restaurants, so something needs to be done to help them.
My advice is simple: Dine out more.
Despite the snow, despite the obstacles, people need to patronize more restaurants at this time, giving them your support and money. Don't go out if it is dangerous to do so, but don't stay in just because it is only inconvenient. If you can, walk to nearby restaurants. If possible, drive a short distance to other restaurants. Take public transportation if possible. Order takeout or get delivery. In New England, we are used to snow so it shouldn't be as much of a barrier as it might be elsewhere. And during this winter, when there isn't any snow, dine out more, giving your business to these restaurants to help them survive this season.
If you don't give some added support to restaurants at this time, then don't be surprised if your favorite places have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during these snowy months can be devastating. And there is little they can do if people stay away because of the snow. You need to patronize these restaurants now, to assist them in weathering these problems.
Consider all the restaurant workers as well, including the servers who rely on tips. Without sufficient business, they won't be able to earn as much money, causing them to endure financial hardship. You can help them by dining out, and tipping properly. And if you order delivery during these snow events, I'd suggest you tip them extra, to compensate them for the difficult of driving in this weather.
Dine out more this winter. Give restaurants your support during these difficult times. Don't let snow lock you into your house for days on end.
Monday, January 9, 2017
Thursday, January 5, 2017
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) Join Davio’s Chestnut Hill on Tuesday, January 31, at 6:30pm, for an exclusive wine dinner hosted by Halter Ranch Vineyard of California. The five-course wine dinner features an extraordinary menu by Executive Chef Steve Lazdowsky, specifically created to compliment and pair perfectly with hand selected wines from Halter Ranch Vineyards. Gene Zimmerman, National Sales Director for Halter Ranch Vineyards, is the special guest and wine expert who will guide guests through the evening as they discover the prestigious wines of Halter Ranch Vineyards.
Halter Ranch is located in the heart of California’s Central Coast and balances the traditional winemaking process with innovative techniques. The winery produces 100% estate-grown wines, specializing in Bordeaux and Rhône Valley varietals and blends. In 2008 they earned California’s prestigious Sustainability in Practice Certification for its environmentally responsible viticultural and winemaking practices.
WINE DINNER MENU
ANTIPASTO
Grilled Spanish Octopus, Celery Root, Fingerling Potatoes, Pistachios, Lemon
2015 Halter Ranch Grenache Blanc, Paso Robles
INSALATA
Smoked Duck Carpaccio, Poached Pears, Dates, Endive, Pear Vinaigrette
2013 Halter Ranch Cotes de Paso Rouge, Paso Robles
FARINACEO
Hand-Rolled Potato Gnocchi, Parmigiano, Black Truffle Cream
2013 Halter Ranch Synthesis, Paso Robles
CARNE
Petite New York Sirloin, Broccolini, Creamy Potatoes, Pepata Sauce
2013 Halter Ranch Cabernet Sauvignon, Paso Robles
DOLCE
Flourless Chocolate Cake, Pistachio Gelato
2014 Halter Ranch Ancestor, Paso Robles
COST: $125 per guest (excluding tax & gratuity). Registration and pre-payment are required, please call 617-738-4810 or visit https://davios.com/ch/events/wine-dinner-halter-ranch to register.
2) The 12th Annual CityFeast in Boston’s North End, held on Sunday, January 29, at 6pm, will offer the chance to enjoy a dining experience at seven restaurants in Boston: Antico Forno, Aria Trattoria, Bricco, Lucca, Taranta, Terramia Ristorante, and Tresca. Tickets include a five-course dinner with wine pairings at one of the participating restaurants and proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care. Joslin Diabetes Center is the world’s preeminent diabetes research and care organization, located right here in Boston.
Founded in 2005 by Carla Agrippino Gomes, owner of Antico Forno and Terramia, CityFeast has raised nearly $300,000 for Joslin Diabetes Center’s High Hopes Fund. Carla started this fundraiser in the North End of Boston with her restaurants and several others as a way to support and show her appreciation for Joslin and the life-saving care her son, David, has received there since being diagnosed with type 1 diabetes 25 years ago.
David, now 26 years old and a graduate of the MCPHS Physician Assistant program in Boston, will be honored at this year’s CityFeast for being a patient at Joslin for 25 years. Joslin has inspired him to want to work in the field of pediatric Endocrinology to help young children deal with the challenges of living with diabetes, and provide them with hope that they can live a full life even with the daily struggles and responsibilities that come with having type 1.
COST: Tickets are priced at $150 each, of which $100 is tax deductible, and can be purchased at: http://www.joslin.org/cityfeast. 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
3) On January 29, the Museum of Science, Boston unveils its newest exhibition, Chocolate, exploring every aspect of “the world’s perfect food," so described by nutrition researcher Michael Levin. The 5,000-square-foot exhibit examines chocolate’s unique place in history, ecology and popular culture. It reveals where chocolate is grown and how it’s made, from the most luxurious confections to the mass-produced treats doled out on Halloween.
"Through this dynamic exhibit, visitors will experience chocolate from its rich history—which goes back thousands of years—to its global influence and universal popularity," says Christine Reich, the Museum’s vice president of exhibits development and conservation. The interactive exhibit delves into chocolate’s place in ancient and contemporary societies, its significant economic impact and its starring role in the culinary arts.
The exhibit takes Museum guests deep within the complex rainforest ecosystem with a replica of a native cacao tree laden with football-shaped seed pods (Theobroma cacao translates to cacao, food of the gods). Found in Central and South America, Asia and West Africa, these evergreens reach no more than 40 feet in height, growing in the shade of the much larger canopy trees. Visitors will appreciate the importance of midges, the tiny no-see-um flies that pollinate the delicate flowers which grow directly on the trunk and lower limbs of the cacao tree, and the migrating birds that build homes in its branches.
Created by Chicago’s Field Museum, Chocolate explores the ancient Maya—the first to transform the bitter seeds into a spicy drink made from crushed, fermented, dried and roasted cacao, chili peppers, and water—and the Aztec empire where cacao was considered both an offering to the gods and a form of currency.
Chocolate, located in the Museum’s Blue Wing, focuses on the Spanish conquest of the Americas, the treasure-trove of seeds they discovered and the arrival of chocolate in Europe. Here, visitors will see what happened when cacao was first combined with sugar and how the wealthy satisfied their cravings for all things chocolate while enslaved peoples toiled on plantations to meet the growing European demand.
This exhibit reflects the Museum’s commitment to educating the public about food and nutrition. According to Museum president and director Ioannis Miaoulis, “Chocolate is a natural extension of our efforts to present the science and engineering behind agriculture and nutrition, the importance of food in history and society and the work of some of the world’s gastronomic wizards. This timely exhibit engages the senses and highlights the importance of chocolate which is enjoyed in every corner of the globe.” Presented in English and Spanish, Chocolate reveals the sweet side of the industrial revolution, the inventions, advertising and packaging that brought chocolate in myriad shapes and sizes to the masses, and the backbreaking work needed to harvest cacao.
Museum-goers will see the impact of this important product in the global economy, estimated at more than $90 billion annually. Today, cacao seeds are traded on the commodities market, under the name cocoa, along with wheat, pork bellies and soybeans. A futures stock ticker in the exhibit will display current cocoa prices on the world market.
Harvesting cacao is a labor-intensive undertaking. Each pod contains from 30 to 50 seeds, just enough to produce a few bars of chocolate. Museum-goers will discover how chocolate is grown, gathered, shipped, sold and consumed, and learn how farmers are working to maintain their crops to protect their income, preserve their way of life and protect the rainforest. These farmers are partnering with scientists to incorporate ecologically sound and sustainable practices and eliminate the use of fertilizers and pesticides which are toxic to people and vegetation.
Chocolate is included with regular Exhibit Halls admission: $25 for adults, $21 for seniors (60+), and $20 for children (3-11).
4) I have to give some love to any wine dinner that offers Frog Legs as one of their dishes. On Saturday, January 21, from 7pm-10pm, Sommelier David Bérubé of Bar Boulud, Boston, located at Mandarin Oriental, will host “Château Pichon Baron & Château Suduiraut,” an educational wine dinner featuring two of France’s most prestigious wine-making estates. As part of this exclusive experience, Bar Boulud will welcome two special guests, Pierre Montégut, Technical Director of Château Suduiraut, and Jean-René Matignon, Technical Director of Château Pichon Baron.
While guests enjoy a five-course dinner created by Chef de Cuisine Michael Denk, they will taste exquisitely complex library vintages from both estates, which are located in the Bordeaux region of France and have been recognized in the Bordeaux Wine Official Classification of 1855.
The “Château Pichon Baron & Château Suduiraut” wine dinner will be served as follows:
Blackened Shrimp (pear and lychee compote)
2010 Castelnau
Butter Poached Lobster Medallion (rye crumpet, fennel confit, pickled kumquat)
2014 S de Suduiraut
Braised Frog Legs (pipérade, wild mushrooms, picholine olives)
2010 Les Tourelles de Longueville & 2006 Château Pibran
Duck Cassoulet (gigante beans, confit duck leg, albufera sauce)
2003 & 2011 Château Pichon-Baron
Toasted Almond Panna Cotta (citrus mélange, exotique soup, almond tuile)
2007 Suduiraut
COST: $110 per person (inclusive of tax and gratuity)
TICKETS: Available for purchase on EventBrite.com: https://www.eventbrite.com/e/chateau-pichon-baron-chateau-suduiraut-wine-dinner-tickets-30102553548
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1) Join Davio’s Chestnut Hill on Tuesday, January 31, at 6:30pm, for an exclusive wine dinner hosted by Halter Ranch Vineyard of California. The five-course wine dinner features an extraordinary menu by Executive Chef Steve Lazdowsky, specifically created to compliment and pair perfectly with hand selected wines from Halter Ranch Vineyards. Gene Zimmerman, National Sales Director for Halter Ranch Vineyards, is the special guest and wine expert who will guide guests through the evening as they discover the prestigious wines of Halter Ranch Vineyards.
Halter Ranch is located in the heart of California’s Central Coast and balances the traditional winemaking process with innovative techniques. The winery produces 100% estate-grown wines, specializing in Bordeaux and Rhône Valley varietals and blends. In 2008 they earned California’s prestigious Sustainability in Practice Certification for its environmentally responsible viticultural and winemaking practices.
WINE DINNER MENU
ANTIPASTO
Grilled Spanish Octopus, Celery Root, Fingerling Potatoes, Pistachios, Lemon
2015 Halter Ranch Grenache Blanc, Paso Robles
INSALATA
Smoked Duck Carpaccio, Poached Pears, Dates, Endive, Pear Vinaigrette
2013 Halter Ranch Cotes de Paso Rouge, Paso Robles
FARINACEO
Hand-Rolled Potato Gnocchi, Parmigiano, Black Truffle Cream
2013 Halter Ranch Synthesis, Paso Robles
CARNE
Petite New York Sirloin, Broccolini, Creamy Potatoes, Pepata Sauce
2013 Halter Ranch Cabernet Sauvignon, Paso Robles
DOLCE
Flourless Chocolate Cake, Pistachio Gelato
2014 Halter Ranch Ancestor, Paso Robles
COST: $125 per guest (excluding tax & gratuity). Registration and pre-payment are required, please call 617-738-4810 or visit https://davios.com/ch/events/wine-dinner-halter-ranch to register.
2) The 12th Annual CityFeast in Boston’s North End, held on Sunday, January 29, at 6pm, will offer the chance to enjoy a dining experience at seven restaurants in Boston: Antico Forno, Aria Trattoria, Bricco, Lucca, Taranta, Terramia Ristorante, and Tresca. Tickets include a five-course dinner with wine pairings at one of the participating restaurants and proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care. Joslin Diabetes Center is the world’s preeminent diabetes research and care organization, located right here in Boston.
Founded in 2005 by Carla Agrippino Gomes, owner of Antico Forno and Terramia, CityFeast has raised nearly $300,000 for Joslin Diabetes Center’s High Hopes Fund. Carla started this fundraiser in the North End of Boston with her restaurants and several others as a way to support and show her appreciation for Joslin and the life-saving care her son, David, has received there since being diagnosed with type 1 diabetes 25 years ago.
David, now 26 years old and a graduate of the MCPHS Physician Assistant program in Boston, will be honored at this year’s CityFeast for being a patient at Joslin for 25 years. Joslin has inspired him to want to work in the field of pediatric Endocrinology to help young children deal with the challenges of living with diabetes, and provide them with hope that they can live a full life even with the daily struggles and responsibilities that come with having type 1.
COST: Tickets are priced at $150 each, of which $100 is tax deductible, and can be purchased at: http://www.joslin.org/cityfeast. 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
3) On January 29, the Museum of Science, Boston unveils its newest exhibition, Chocolate, exploring every aspect of “the world’s perfect food," so described by nutrition researcher Michael Levin. The 5,000-square-foot exhibit examines chocolate’s unique place in history, ecology and popular culture. It reveals where chocolate is grown and how it’s made, from the most luxurious confections to the mass-produced treats doled out on Halloween.
"Through this dynamic exhibit, visitors will experience chocolate from its rich history—which goes back thousands of years—to its global influence and universal popularity," says Christine Reich, the Museum’s vice president of exhibits development and conservation. The interactive exhibit delves into chocolate’s place in ancient and contemporary societies, its significant economic impact and its starring role in the culinary arts.
The exhibit takes Museum guests deep within the complex rainforest ecosystem with a replica of a native cacao tree laden with football-shaped seed pods (Theobroma cacao translates to cacao, food of the gods). Found in Central and South America, Asia and West Africa, these evergreens reach no more than 40 feet in height, growing in the shade of the much larger canopy trees. Visitors will appreciate the importance of midges, the tiny no-see-um flies that pollinate the delicate flowers which grow directly on the trunk and lower limbs of the cacao tree, and the migrating birds that build homes in its branches.
Created by Chicago’s Field Museum, Chocolate explores the ancient Maya—the first to transform the bitter seeds into a spicy drink made from crushed, fermented, dried and roasted cacao, chili peppers, and water—and the Aztec empire where cacao was considered both an offering to the gods and a form of currency.
Chocolate, located in the Museum’s Blue Wing, focuses on the Spanish conquest of the Americas, the treasure-trove of seeds they discovered and the arrival of chocolate in Europe. Here, visitors will see what happened when cacao was first combined with sugar and how the wealthy satisfied their cravings for all things chocolate while enslaved peoples toiled on plantations to meet the growing European demand.
This exhibit reflects the Museum’s commitment to educating the public about food and nutrition. According to Museum president and director Ioannis Miaoulis, “Chocolate is a natural extension of our efforts to present the science and engineering behind agriculture and nutrition, the importance of food in history and society and the work of some of the world’s gastronomic wizards. This timely exhibit engages the senses and highlights the importance of chocolate which is enjoyed in every corner of the globe.” Presented in English and Spanish, Chocolate reveals the sweet side of the industrial revolution, the inventions, advertising and packaging that brought chocolate in myriad shapes and sizes to the masses, and the backbreaking work needed to harvest cacao.
Museum-goers will see the impact of this important product in the global economy, estimated at more than $90 billion annually. Today, cacao seeds are traded on the commodities market, under the name cocoa, along with wheat, pork bellies and soybeans. A futures stock ticker in the exhibit will display current cocoa prices on the world market.
Harvesting cacao is a labor-intensive undertaking. Each pod contains from 30 to 50 seeds, just enough to produce a few bars of chocolate. Museum-goers will discover how chocolate is grown, gathered, shipped, sold and consumed, and learn how farmers are working to maintain their crops to protect their income, preserve their way of life and protect the rainforest. These farmers are partnering with scientists to incorporate ecologically sound and sustainable practices and eliminate the use of fertilizers and pesticides which are toxic to people and vegetation.
Chocolate is included with regular Exhibit Halls admission: $25 for adults, $21 for seniors (60+), and $20 for children (3-11).
4) I have to give some love to any wine dinner that offers Frog Legs as one of their dishes. On Saturday, January 21, from 7pm-10pm, Sommelier David Bérubé of Bar Boulud, Boston, located at Mandarin Oriental, will host “Château Pichon Baron & Château Suduiraut,” an educational wine dinner featuring two of France’s most prestigious wine-making estates. As part of this exclusive experience, Bar Boulud will welcome two special guests, Pierre Montégut, Technical Director of Château Suduiraut, and Jean-René Matignon, Technical Director of Château Pichon Baron.
While guests enjoy a five-course dinner created by Chef de Cuisine Michael Denk, they will taste exquisitely complex library vintages from both estates, which are located in the Bordeaux region of France and have been recognized in the Bordeaux Wine Official Classification of 1855.
The “Château Pichon Baron & Château Suduiraut” wine dinner will be served as follows:
Blackened Shrimp (pear and lychee compote)
2010 Castelnau
Butter Poached Lobster Medallion (rye crumpet, fennel confit, pickled kumquat)
2014 S de Suduiraut
Braised Frog Legs (pipérade, wild mushrooms, picholine olives)
2010 Les Tourelles de Longueville & 2006 Château Pibran
Duck Cassoulet (gigante beans, confit duck leg, albufera sauce)
2003 & 2011 Château Pichon-Baron
Toasted Almond Panna Cotta (citrus mélange, exotique soup, almond tuile)
2007 Suduiraut
COST: $110 per person (inclusive of tax and gratuity)
TICKETS: Available for purchase on EventBrite.com: https://www.eventbrite.com/e/chateau-pichon-baron-chateau-suduiraut-wine-dinner-tickets-30102553548
Cheers For National Whipped Cream Day
Today, let us celebrate National Whipped Cream Day, giving even more love to this tasty treat! I have done some research but been unable to pin down the exact origin of this day. But it may be related to Aaron Lapin, the creator of canned whipped cream.
January 5 is Lapin's birthday and he was born in 1914 in St. Louis. Known as Bunny (as "lapin" means "rabbit" in French), he was originally a clothes salesman but got into the food industry in the 1940s. He started selling Sta-Whip, a wartime substitute for whipping cream, and eventually put whipped cream into a new type of aerosol canister and called his product, Reddi-wip. Reddi-wip was first sold through local milkmen but it went national in 1954 and is still available today.
Reddi-Wip has been in the news recently, the center of a whipped cream shortage. Reddi-Wip cans rely on nitrous oxide and last August, there was an explosion of a nitrous oxide tanker in Florida, killing a man, Jesse Graham Folmar, who was filling the tanker. The plant had to be shut down, leading to a shortage of nitrous oxide, with current stocks going first to medical customers with lesser amounts to food customers. In November, production of Reddi-Wipp was ceased and it was hoped that production would restart around the middle of this month.
You might have difficulty finding Reddi-Wip right now, but you could always make your own whipped cream. It isn't that difficult and still is an excellent way to celebrate today's holiday. Here are four ways from the Pioneer Woman to make whipped cream.
What is your favorite dessert which has whipped cream on it?
Tuesday, January 3, 2017
Advice For Attending The Boston Wine Expo
Let me provide some advice and suggestions.
The annual Boston Wine Expo will be held during President’s Day weekend, February 18 & 19, at the Seaport Hotel & World Trade Center. Thousands of local wine lovers will attend this event and many would likely benefit from advice for maximizing their enjoyment and education during this large-scale wine event. Even if you have attended the Expo before, you might find some valuable suggestions here.
At the Expo, there will be the usual Grand Tasting, which will feature over 200 producers and about 1800 wines and it is easy to feel overwhelmed. People attend these events for a number of different reasons. Though many don't like to discuss it, there is always a contingent that goes just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced and tasted. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers.
What is my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything. Take some time and make a plan. I've attended numerous of these Expos and, based on my experience, I'll help you make an informed plan so you can best enjoy the Expo.
1) Your first decision needs to be which events you want to attend at the Expo, whether the Grand Tasting, Vintners' Reserve Lounge, and/or the Seminars. You can purchase your tickets online here. Take some time and examine the Boston Wine Expo website and look at which events most appeal to you. I can even provide you a special Promo Code: BloggerTaste17 (not case sensitive), which will provide you a 10% discount if you buy your tickets between January 4 and January 18.
2) It is important to realize that each year the Boston Wine Expo contributes a portion of their proceeds to a local charity and this year the major charitable benefactor will be the Floating Hospital for Children at Tufts Medical Center’s Summer Camp Program for Children with Disabilities. To date, the Boston Guild of Oenophilists has raised over $1.4 million for worthy causes. So you can feel good, knowing that some of the money you pay for your tickets will go to help children in need.
3) The Grand Tasting is the main event, where the 200+ wineries showcase nearly 2000 wines. This is the most popular of the events and the one that will most likely appeal to you. You can go on Saturday or Sunday, or get a Weekend Pass which allows you access on both days. If you can only go one day, I recommend going to Sunday to avoid the largest crowd. Saturdays are usually the busiest day at the Expo. Sunday will still be busy but the crowds are much more manageable. If you want to spoil yourself, opt for the VIP Experience, giving you an early VIP entrance, some swag, and more.
4) For more advanced wine lovers, I'd recommend tickets to the Vintners’ Reserve Lounge, a special tasting room for higher end wines, special vintages, as well as unique small production wines. There will also be food samples there from a number of local restaurants. It is a more intimate event, albeit pricier, and you will taste some amazing wines.
5) Whether you opt for the Grand Tasting or Vintners' Reserve Lounge, you should consider attending one or more of the 35 different Wine Seminars as they can be an excellent choice for more directed wine education in a more intimate setting. You can learn about Port and Chianti Classico, Riesling and Champagne. A few Seminars which sound especially appealing to me include: Fun With Food & Wine Matching, Back To The Future With Georgian Wine, and Decadent & Delicious-Sweet Wines of the World. There are even some spirit-based Seminars, such as The Art of Japanese Whiskey and Gin--From Bathtub To Bottle To Your Glass. Buy tickets early though as seating is limited and seminars can sell out.
6) If attending the Grand Tasting, the sheer number of wines available for tasting, nearly 2000, is intimidating. To make the most of your time at the Expo, you shouldn't just show up at the Expo and wander around tasting wine. You'll probably miss plenty of wines you wished you had tasted. Instead, I strongly recommend that you make a plan beforehand, deciding which wine regions and/or specific wineries tables you want to visit and taste. You cannot taste every wine at the Expo, or probably even 5% of the wines. So you need to be very selective as to what you taste. Check the list of Participating Exhibitors to see which wineries will be at the Expo and select a number you want to visit.
7) When choosing which winery tables to visit, I also recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Portuguese wines? Then make an effort to venture to their tables and try some of their wines, from Vinho Verde to Altejano reds. Never had Greek wines, they check out their wines made from grapes like Xynomavro and Agioritiko. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.
8) In the near future, prior to the Expo, I will post an article with my own recommendations for wines you should check out. That will give you some suggestions to help you expand your palate and try some different wines, hoping you'll find some new favorites. For example, at last year's Expo, thirteen of the wines I tasted ended up as some of my Top Favorite Wines of 2016.
Pre-Expo Preparation
9) How will you get to the Expo? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON'T DRINK & DRIVE!!
10) Eat a hearty breakfast or lunch before going to the Expo. If you are going to be tasting all that wine, you should have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some food available at these events, but it is much better to start off with a relatively full belly before you even get there.
11) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants, etc. home. It is a casual event so there is no need to get all dressed up, though you are welcome to do so if you desire. Just beware of the possibility of wine spills. It is very important to wear comfortable shoes as you will be on your feet for several hours, walking around the tasting hall. Those high heels might be beautiful, but standing on them for four or five hours could be painful, and dangerous if you get too tipsy.
12) Please don't wear perfume or cologne as they will interfere with your ability to smell the wine, and will also interfere with the ability of other people to do the same. It is very important for a number of attendees to be able to smell the aromas within the wines. That becomes so much more difficult when a strong perfume or cologne clouds their sense of smell. So please show consideration for your fellow attendees and don't wear it.
13) Make sure all your electronics, such as your camera and smartphone, are fully charged. It's a pain when your battery dies half way through the Expo and you are unable to take any more photos. You might also be posting to social media while at the Expo so you want sufficient power in your smart phone to keep you going for the while event.
14) At the Expo, you'll be able to pick up a free plastic bag which can be used to hold any pamphlets, maps, books, business cards, souvenirs, and other items you acquire. However, you might want to bring your own bag instead, maybe a cloth bag, something which has a strap which can rest easily on your shoulder and you won't mind carrying for several hours. The plastic bags you get at the Expo generally must be held in your hand and can't be easily carried on your shoulder. I prefer to have my hands free at the Expo if possible.
15) Arrive at the Expo early so you can beat the the long lines to get into the Expo. You'll be able to enter the Grand Tasting as soon as it opens and can beat the crowds to your first tasting table. You will also be able to find a better parking spot if you are driving to the Expo. Opting for the VIP Experience is another way to gain early VIP entrance.
16) If you drive, leave your coat in your car. The coat check room at the Expo is always crowded and you don't want to waste time waiting in line when you could be wine tasting. The parking lots are close enough so you would only be outside for a few minutes at most without a coat. A New Englander should be able to handle that easily.
At The Expo
17) When you are tasting wines, please spit. Every sip you swallow adds to your alcohol level and if you do not spit, you will soon find yourself intoxicated. Even small sips can add up quickly. Once you are intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit! At the very least, minimize the amount of wines you swallow and spit out the rest.
18) While you are tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There are numerous food vendors at these events, many offering free samples, so there is no excuse why you can't find something to nibble upon. Water is also necessary to stay hydrated and the Expo usually has plenty of free water available. All of this will help keep your palate sharp and also try to limit the effect of all that alcohol.
19) Carry some napkins in your pocket. They will help if you spill any wine, letting you quickly blot up such a spill. In addition, your wine glass is likely to get a little sticky after you've tasted a number of wines and a napkin can help clean off your glass for continued tasting. Plus, if you nibble on some food, an extra napkin can come in handy.
20) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events are yet available in Massachusetts. If it is available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.
21) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your smart phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures. Taking a photo of the label is easy and you'll be very glad later that you have a record of your favorite wines.
22) Pair some food with some of the wines you taste. This will help you better appreciate and understand some of the wines you taste. If you taste some dessert wines, find some sweet foods to pair with them. Try pairing cheese with various wines to determine which pairings you like best. It can be important with some tannic wines to pair them with food, such as meat dishes, to better appreciate how they are best enjoyed. There are many possibilities and it is fun to try different wines with different foods.
23) Check out one of the free Chef Demos, held on two different stages, where you can watch chefs, many local, demonstrate recipes and you often get to sample what they prepare. This can be a fun break from all of your wine tasting and you can see some excellent local Chefs. For example, you can see Bing Lu and Preston Miller of the new Peruvian/Asian restaurant RUKA, Johnny Sheehan of Liquid Art House, David Becker of Sweet Basil/Juniper, Justin Winters of Cinquecento Roman Trattoria, and more.
24) Bring cash/debit card/credit card with you just in case you want to purchase anything at the Expo. There will be some food vendors selling their items, as well as other lifestyle vendors, selling everything from jewelry to magazines. Some of these vendors offer special deals for Expo attendees so you can save some money off their regular prices.
25) Most importantly, make sure you have fun!
Monday, January 2, 2017
Rant: No Predictions, Only Desires
The New Year, 2017, has arrived!
Predictions for the New Year are basically useless. At the end of the year, the vast majority of predictions will have failed to come to fruition and even those that do are probably due more to luck than any actual ability to predict the future. You would have just as much success by reading tea leaves or the entrails of goats. I know that if I devised my own predictions, they too would probably fail.
We can all hope that 2017 will usher in positive changes to the local food & drink industry. Instead of offering any predictions, I'm going to provide a list of my desires, those trends, issues and items which I would love to see step forward and take precedence in 2017, though I'm not predicting they will actually come to fruition. However, I think we would all benefit if these desires were fulfilled.
And we have the ability to make these desires come true. They pose valuable opportunities for entrepreneurs and others to step up and make their mark. They are matters we can demand and promote, matters we can hound restaurant owners, legislators and others to pursue. We can make our future become a reality.
Many of these desires are the same I wrote about last year, as those desires did not come to fruition but I still believe they should become more prominent. Maybe 2017 will finally be the year to see at least a couple of my desires come true.
1) More Bread Pudding
Bread pudding is relatively easy to make and can be inexpensive as it can be made with day old bread. Plus, it is a diverse dish that can be made in a wide variety of flavors, with different sauces, and accompaniments. I've had some superb bread puddings at local restaurants, and would like to see more restaurants offering it on their dessert menus. However, I also think there is a great opportunity for an enterprising baker to open a Bread Pudding Bakery. They exist in other parts of the country so why not in the Boston area? Skip opening another damn cupcake bakery, think outside the box, and opt for a bread pudding bakery instead. I've been pushing for this for a few years and it still hasn't caught on. Why not?
2) More Filipino Restaurants & Dishes
This is another matter I've been ranting about for several years. There is a dearth of Filipino cuisine both locally as well throughout the U.S., though a few regions seem to be opening several new Filipino restaurants. With apparently only a single Filipino restaurant in the Boston area, there is a huge opportunity here for more Filipino spots. Or if even not an entire restaurant, maybe we could see more Filipino inspired dishes on other menus. Chef Patrick Enage, who was born in the Philippines, is hoping to open a Southeast Asian restaurant, Akinto, in the Spring of 2017, which will have some Filipino dishes. That will be a great start but we need even more Filipino dishes and restaurants in the Boston area.
3) More Local Seafood
Something is seriously wrong as the U.S. imports over 90% of their seafood. Where is the love for domestic seafood? There is plenty of sustainable and delicious domestic seafood available and more of it needs to be served at restaurants and eaten at homes. For example, why serve Asian shrimp, especially considering problems such as the Thai slavery scandal, when Gulf shrimp can be just as good? We should support local fishermen and our local economy by buying more local seafood. Local seafood is also more traceable, so you know where it has been counter to imported seafood which can have a much murkier origin. Price alone shouldn't be the reason to opt for imported seafood. Last year saw an increase in our annual consumption of seafood of about one pound, which is a a very positive sign but it needs to continue.
4) More Breakfast Pizza
A breakfast pizza, such as with potatoes, bacon, cheese and a fried egg, can be absolutely delicious, such as the one at Ciao! Pizza & Pasta. It isn't a difficult dish to create yet you won't find it available on many menus. Think of all the pizza joints you know and then consider which ones make a breakfast pizza. You might know one or two, at best. So why isn't it more popular and available? It is puzzling to me and it seems such a no-brainer. People love pizza so why wouldn't they also love a breakfast pizza? This too seems to be a missed opportunity for many so I hope more restaurants decide to add these to their menu.
5) More Sake at Non-Asian Restaurants
In the Boston area, Sake is largely confined to Asian restaurants and there is no reason why that should be the case. Sake pairs well with all sorts of cuisines, from Italian to French, Barbecue to Burgers. I've previously written about The Science of Sake & Food Pairings, explaining reasons why it pairs so well with varied cuisines. For Sake to become more popular and mainstream, we need more restaurants to carry and promote Sake. Tasting Counter is one of the courageous outliers, a non-Asian restaurant with ten Sakes on their menu. In southern Maine, plenty of non-Asian restaurants now carry the locally made Blue Current Sake. There is now Dovetail Sake, made in Waltham, so Boston restaurants have another local option to add to their drink lists. Sake is not just for Sushi!
6) More Mezcal Bars
There are plenty of Tequila bars in the Boston area, and even those which do not specialize in Tequila often carry a significant selection of Tequilas. However, there are only a handful of Mezcal bars, places which carry at least 20 different Mezcals. With about 100 different bottlings available in Massachusetts, there are plenty of Mezcal options for bars and restaurants to carry. Mezcal is often traditionally produced, can be made from numerous types of agave, and can be complex and delicious, unique and compelling. Mezcal needs far more attention and consumers will embrace it once they realize its wonders.
What food & drink trends would you like to see in 2016?
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