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) Bistro du Midi’s Executive Chef Robert Sisca and his team announce the debut of Chef’s Table 100, the latest addition to their upstairs dining room. Chef’s Table 100 offers exclusive open views of the Bistro du Midi kitchen and is an intimate culinary adventure. Guests can now experience off menu dishes and techniques of modern Provençal cuisine. “I am delighted to unveil Chef’s Table 100 for guests of Bistro du Midi,” says Executive Chef/Partner Robert Sisca. “This new addition to our dining room allows me to interact with guests in a more intimate setting while presenting tasting menus comprised of new techniques and modern Provençal ingredient-driven creations.”

Chef’s Table 100 features both five and seven course tasting menus that are curated to satisfy the most discerning gastronome. The tasting menus showcase Chef Robert Sisca’s latest culinary muses. The Tour de Cinq is the five course tasting menu, priced at $85 per person. The Tour de Sept is the seven course tasting menu which includes additional courses of fresh pasta and foie gras, priced at $115 per person. More adventurous gourmands can elect to add additional courses such as a cheese selection ($15/person) and seasonal freshly shaved truffles ($50/person). The Tour de Cinq and Tour de Sept tasting menus allow guests to experience menu items not yet available on the regular Bistro du Midi menu, and those which utilize techniques that Chef Robert Sisca has most recently perfected such as smoked Beau Soleil oysters, grilled Spanish octopus with eggplant caviar, and lobster and corn chowder cappuccino.

Chef Robert Sisca can also craft a menu to accommodate the dietary requirements and allergies of his guests. Additionally, Head Sommelier Todd Lipman plays an integral role in the Chef’s Table 100 adventure as he tailors the beverage experience closely with the desires of his guests. Chef Robert Sisca also provides guests with personalized take home menus to commemorate their time at Chef’s Table 100. Reservations at Chef’s Table 100 are available nightly and can accommodate two to four guests by reservation only.

For reservations, please call 617-426-7878.

2) Beverage Manager John Mayer and the staff from Local 149 kick off their annual Tiki Week on Monday, August 19 to Sunday, August 25. Local 149 invites guests to celebrate the warm weather with a tropical experience accompanied by lively entertainment, karaoke, trivia, Polynesian dishes, umbrella drinks and tiki torches. Throughout the week, guests can sip on lively libations such as: My oh Mai-Tai, Singapore Sling, Painkiller and Dave’s Doctor Funk. To accompany the tropical drinks, Local 149 will be offering additional themed items like Malaysian Wings, Crab Avocado Salad, Coconut Panna Cotta and Hawaiian Pizza with Banana Peppers.

Below is a listing of the specialty dishes Local 149 will showcase for each day of the week:
Monday: Lamb Burger with Grilled Pineapple
Tuesday: Tuna Poke with Macadamia Nuts (addition)
Wednesday: Spam Porchetta
Thursday: Spam Wellington with Maraschino Cherry Stuffing
Friday: Tiki Tacos
Saturday: Hawaiian Gnocchi
Sunday: Pig Roast

Reservations can be made by calling the restaurant directly at 617-269-0900.

3) On September 10, from 6pm-9:30pm, the East Broadway Foodie Crawl will open the doors of fifteen local establishments in Somerville to allow ticket holders to taste their way through the East Broadway Business District. The District has restaurants from Vinny’s Restaurant, a Sicilian mecca, to Fasika Ethiopian, for authentic Ethiopian.

East Somerville Main Streets led 1,000 people on this cultural crawl last year – and this year promises to be even better with not only tasty bites but entertainment along the way. The 2013 crawl will include performances by professional magician Matias Legier, on site caricatures from Alejandro Yegros, and free local restaurant guides from Shape Up Somerville. And the event has a mission to boot. East Somerville Main Streets is committed to building a safe, sustainable and prosperous multicultural community by developing a vibrant business district at the neighborhood’s heart – all proceeds from the event will forward this goal.

Topping off this tasty affair are three after parties with local desserts and live music. Other local businesses including local Mezzo Design Lofts, Assembly Row and the Holiday Inn will be on site as well. Crawlers can check out Assembly Row’s portable “MBTA car,” which marks the addition of an orange line T stop to the area, and tastes from the Holiday Inn’s new DRAFT restaurant.

Tickets for the Foodie Crawl are on sale now here. You can buy them for $20 online and $25 at the door if there are still tickets.

4) On Saturday, August 31, from 1pm-5pm, the Wine Connextion invites everyone to celebrate a Summer End Bash, sipping on warm-weather wines while snacking on pulled pork BBQ sandwiches. Guests will be able to taste a selection of wines that will not only compliment a variety of budgets but are sure to please a range of palates. As always, the Wine ConneXtion’s weekly tastings are complimentary.

5) 29 Sudbury, located west of Boston, is now open! A collaboration between Greg Hill and Evan Deluty, 29 Sudbury serves Chef Deluty’s award-winning modern American cuisine with Italian influences (think: fresh pastas, coal-fired pizzas, and an all-local raw bar) in a bi-level space that blends modern finishes with historical elements in a style dubbed “funky colonial.”

“Having been a lifelong resident of Stow, it’s always been my dream to open a restaurant nearby that perfectly replicates the Boston dining experience – but without the hassle of driving into the city,” says Managing Partner Greg Hill. “From Evan’s menu, to the craft cocktail program, local beer selection, unparalleled wine list, and sophisticated, yet casual design of the space, we’ve done just that.”

Executive Chef Evan Deluty, chef/owner of Stella, infuses his modern American menu of appetizers, salads, coal-fired pizza, and entrees with Italian flavors and preparations. In addition to a raw bar featuring all local seafood, crustaceans, and mollusks, the menu at 29 Sudbury includes the following sampling of dishes:
· Crispy Fried Artichoke Hearts with Country Mustard Remoulade
· Lemon Arancini with Spicy Tomato · Local Sausage Pizza with Banana Peppers and Fresh Mozzarella
· Rigatoni Bolognese with Reggiano (a Stella staple)
· Linguine, Asparagus Cream, Poached Egg, Truffle, Thyme
· Pork Milanese with Pomodoro, Buffalo Mozzarella, and Basil Oil
· Swordfish “Siciliano” with Capers, Red Onion, and Roasted Potato

Deluty says. “We’re excited to work with local producers like Erickson’s Dairy in Maynard, who are producing tiramisu ice crean exclusively for 29 Sudbury’s dessert menu.”

29 Sudbury’s beverage program looks to local, handmade ingredients and producers. Classic cocktails like the Moscow Mule served in a copper mug are offered alongside signature creations like the Blueberry Collins (Cold River Blueberry Organic Vodka from Maine, fresh lemon, soda) and the 29 International (Elderflower Liqueur, Aperol, Prosecco). The wine list, which includes bottles from both Old and New Worlds, features more than 25 varietals by the glass and more than 100 by the bottle. The beer selection offers domestic and imported bottles, drafts, cans, and large-format bottles.

29 Sudbury is now open for dinner and drinks daily, 4pm-1am. Lunch and weekend brunch to begin this fall.

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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)  51 Lincoln Owner Jeff Fournier and Chef de Cuisine Nate Gibson present Raw August, a month-long celebration of internationally influenced raw cuisine, featuring vegetables from 51 Lincoln’s own rooftop garden and proteins in their purest form.

During the month of August, Jeff Fournier and Nate Gibson will prepare dishes that are globally influenced, yet locally sourced. These carefully prepared dishes will not only delight your palate, but also provide you with a love of proteins in their natural state. Served with complimentary wine pairings, these dishes provide the perfect finishing touch to summer. Below are sample menu items for Raw August:

Wagu Steak Tartare with Red Onion, Capers, Truffle Dijon Dressing
Onset Oysters on the Halfshell, Pickled Ramp Mignonette, Peach Gastrique, Fresno Chili, Chervil
Colorado Lamb Kibbe, White Onion, Parsley, Kalamata Olive Vinaigrette, Naan Bread
Scallop and Mango Poke, Poi and Taro Root Chips, Radish Slaw
Cold Smoked Sail Island Salmon Tartare, House Baked Fennel Bread, Soft Boiled Farm Egg, Fennel Fronds, Pickled Mustard Seed Vinaigrette
Duo of Tartares: Yellow Fin Tuna & Fresh Blueberries, Red Onion, Lemon, Cilantro, Blueberry Aioli
Rhode Island Fluke Ceviche, Jalapeño, Lime, Cilantro, Pineapple, Avocado Espuma
Faroe Island Salmon Carpaccio, Crispy Green Bean Frites, Brandy Cream sauce

When: August 1-31 (Tuesdays through Saturdays, starting at 5:00pm)

2) From Sunday, September 8 to Sunday, September 15, restaurants and wine shops located north of Boston will join together to hold the third annual North of Boston Wine Week (NOBOWW). Sponsored by Merrimack Valley Magazine, in conjunction with NECN’s “TV Diner,” M.S. Walker, Horizon Beverage Company and Cape Ann Foodie Tours, North of Boston Wine Week will celebrate the towns north of Boston as a premier destination for fine wine and food. Throughout the week, the area’s finest businesses will highlight their wine selections with various events and great deals including everything from specially crafted wine tastings, wine dinners, wine flights, pairings, special events and more. For the complete calendar listing of events visit www.NorthOfBostonWineWeek.com.

North of Boston Wine Week will kick-off with a complimentary inaugural event at the Wine ConneXtion, located in North Andover, on Saturday, September 7, from 1pm-5pm, during an exclusive, free wine tasting event featuring cuisine from several participating venue’s chefs.

Buy local, drink global and join North of Boston as a vibrant food and wine community and support local businesses including: 50 Warren Restaurant, 62 Restaurant & Wine Bar, Adriatic Restaurant and Bar, Alchemy Bistro, Andiamo Restaurant + Bar, Angelina’s Italian Restaurant and Pizzeria, Blue Stove at Nordstrom, Burton’s Grill, Busa Wine & Spirits, Café Escadrille, Centro, China Blossom, Emerson By The Sea, Evviva Cucina, The Grapevine, Hanover Street Chophouse, Joseph's Trattoria, Laurie's 9:09 Gastro-Diner, Luna Rossa Ristorante, Michael's Harborside, Nathanial's at the Hawthorne Hotel, On The Bone, Oregano Pizzeria, Orzo Trattoria, Phat Cat Bistro, Ristorante Olivio, Salvatore's Restaurants, Smolak Farms, Stonehedge Inn & Spa, Ten Center Street, Tryst Restaurant, Tuscan Kitchen, Tuscan Market, Waterside Grille, and the Wine ConneXtion.

3) Executive Chef/Owner Paul Turano of Tryst Restaurant in Arlington, MA (and the soon to open “Cook” restaurant in Newton), has been nominated by Governor Deval Patrick to represent the state of Massachusetts at the Great American Seafood Cook-Off in New Orleans, Louisiana on August 3. The Great American Seafood Cook-Off is one of the nation’s most prestigious seafood competitions showcasing domestic, sustainable seafood featuring acclaimed chefs from across the country. Chefs are asked to create unique dishes and flavor combinations with domestic seafood that is native to their home states and representative of their region. Hosted in New Orleans, Louisiana, one of the most renowned cities for all things gourmet, the event is sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board.

“It’s such an honor to represent Massachusetts in this competition,” said Chef Paul Turano. This will be the first time Massachusetts is represented at the Great American Seafood Cook-Off. The Great American Seafood Cook-Off takes place at the Morial Convention Center in New Orleans, in Hall J, alongside the Louisiana Restaurant Association Food Service Expo on August 3.

4) On Sunday, July 28, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.

Founded in Somerville, MA, in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist- perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not. Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. For the past 30 years, Tower’s recipe has sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.

Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, $34 prix fixe dinner ($14 for optional cocktail pairing) by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat. Reservations are required and can be made by calling Tryst at 781-641-2227.

And here is a special Recipe from Chef Turano for Root Beer Braised Short Ribs

Ingredients:
3 lbs Boneless Beef Short Ribs (about 1 1/2" thick with good marbling)
1 ea yellow onion, rough chopped
1 ea carrot, rough chopped
2 ea celery stalks, rough chopped
3 ea garlic cloves, rough chopped
3 Tbls tomato paste
4 ea fresh thyme sprigs
1 ea bay leaf
½ bottle dark beer
½ bottle Tower Root Beer
3 cups chicken stock
3 Tbls balsamic vinegar
flour, as needed
salt and pepper
canola oil, as needed

Directions:
Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat. Serves 4-6 people.

5) On July 31-August 25, Rosa Mexicano will launch their annual Ice Cream Festival, featuring a dedicated menu of sweet and salty ice cream flavors, Paleta popsicles, dessert guacamole, ice cream-stuffed churros and more.

Part of their ongoing Flavors of Mexico series, the beloved festival will introduce specials including but not limited to:
· Guacamole de Postre: a decadent sundae of sweet avocado ice cream "guacamole," prepared tableside with fresh raspberries, white chocolate shavings & coconut crunch; served with piloncillo chocolate sauce and cinnamon sugar Buñuelos
· "Paleta" Popsicles: in flavors such as Guava, Chile & Huckleberry; and Papaya & Passionfruit
· Ice Cream Stuffed Churros: a twist on the traditional "deep fried ice cream," three churro fritters filled with various ice cream flavors such as malted coffee and plantain & peanut butter; served with chocolate fudge ganache
· Ice Cream Cones: highlights include Plantain & Peanut Butter; Strawberry Rose; Sweet Cream, Mexican Chocolate & Cajeta Swirl; and Mexican Sour Gherkin & Jalapeño Sorbet

6) Bringing a taste of the North End to the Greenway, Carla and Christine Pallotta have now opened the doors to the relocated NEBO at 520 Atlantic Avenue. The new 180-seat restaurant, with a 65-seat patio on the edge of the Greenway with 180-degree views of the Financial District, is now open for dinner service, and will add lunch in the next few weeks, followed by a takeout program specializing in Italian sandwiches, baked goods, and pastries.

“After eight years at the original NEBO, our hearts – and our parking spaces – will always be in the North End,” say sisters, chefs, and co-owners Carla and Christine Pallotta. “Though we’re not technically located in the neighborhood any more, we’re still close enough to do our morning shopping. Instead of ‘North End Boston,’ NEBO now means ‘North End brought over’ to the Greenway.”

In addition to the pizzas, handmade pastas, and antipasti for which NEBO is famous for, the new NEBO menu will offer even more traditional Italian dishes that the original, smaller NEBO kitchen wasn’t equipped to execute. These new dishes include about 10 new pizzas and summer entrees that focus on seafood and vegetables such as Branzino, Squid Ink Pasta with Salt Cod Confit, and Cioppino with Lobster, Shrimp, Calamari, Mussels and Smelts in a Spicy Tomato Brodo with Crostini.

NEBO has floor-to-ceiling windows on two sides of the building, a vaulted brick ceiling, and an open layout that includes: a 60-person bar area with two communal tables, an Italian marble bar, and 12-seat drink rail; a 120-person dining room with banquettes, coffee-stained rift oak tables, and chocolate brown Herman Miller bucket chairs interspersed with refinished Thonet chairs from the old NEBO; and a semi-private dining room with an Italian alabaster chandelier. The state-of-the-art open kitchen with adjoining gelato and sandwich bar is the “dream kitchen” Christine imagined eight years ago when she crafted the business plan for NEBO’s original North End location. During the warmer months, NEBO’s outdoor patio on the edge of the Greenway includes custom furniture designed to match the original cast iron work of Atlantic Wharf, nutmeg umbrellas, and Winston Flowers arrangements.

NEBO is now open for dinner Monday through Saturday beginning at 5:00 PM. Lunch service begins late July; takeout by September. NEBO is closed on Sundays.

I am a huge fan of NEBO so I am very excited to check out their new location, and I think it is great that they will soon be open for lunch too. This is definitely a restaurant I strongly encourage my readers to check out.

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Pazzo Gelato Cafe: Willy Wonka & Duality

"Try some more. The strawberries taste like strawberries, and the snozzberries taste like snozzberries."
--Willy Wonka

As a child, I loved the movie Willy Wonka & The Chocolate Factory and it still occupies a special place in my heart. Such a twisted and fun movie, and Gene Wilder played such a great role. The remake was a travesty. Last week I visited a new gelato shop which was inspired by Willy Wonka, and found an abundance of vibrant and natural flavors.

The Pazzo Gelato Cafe recently opened in North Andover and its website is under construction though their Facebook page has some details about the shop. It is open every day, from 10am-10pm, except Sundays when it opens at 12pm. The cafe can be easily located on Route 114, in the Eaglewood Shops. Besides its Wonka inspiration, it is also an exemplar of duality, a showcase of opposing characteristics.

Pazzo, an Italian word which means "crazy," is owned by Jim Demotses, a former lawyer who graduated from Suffolk Law School, the same law school where I graduated. Jim has also worked in restaurants his whole life and eventually realized that food and cooking were his true passion. I can relate to his career change, leaving the legal profession. Jim received his primary training at the Cambridge School of Culinary Arts and immersed himself more deeply into gelato at the Gelato & Pastry Institute of America as well as the Carpigiani Frozen Dessert University in North Carolina.

"A little nonsense now and then is relished by the wisest men."
--Willy Wonka

Jim was inspired by Willy Wonka, and one of the cafe walls is covered by a colorful mural which is meant to reflect, in part, the Lickable Wallpaper from the Wonka movie. Though I don't advise licking the murals. The cafe, small and welcoming, has 7 tables, made from reclaimed wood, where you can sit and eat. Jim's philosophy "...centers on providing an authentic Italian gelateria experience by serving freshly-made products sourced from local dairy producers, using imported Italian flavorings and high-quality fresh fruits." Based on my visit, he seems to be living up to this philosophy.

There is another colorful mural on one of the other walls, it is is essentially the family mural, presenting images of Jim's family. You can see his wife, Karen, his daughter, Helen, and his son, Andrew. The mural also depicts the village in Campagna, Italy, where Karen's grandfather was born. The murals on both walls were designed by Kate Delaney, a local artist, and there is even a QR code within the mural which leads to a video of Kate designing the mural.

One of their glass cases holds numerous baked goods, most which are made in house except for the tea breads. The cookies and muffins are made fresh in the cafe. You can stop by for breakfast, to grab a treat with some coffee or tea.

"Bubbles, bubbles everywhere, but not a drop to drink - yet."
--Willy Wonka

Besides food, they also sell a variety of drinks, including coffee (from espresso to cappucino), tea and hot chocolate. And the drinks come either hot or cold. They make fresh brewed, unsweetened iced tea which pleased me to see. You can even get frozen drinks, such as an Espresso Frappino or Fruit Smoothie.

The first aspect of duality is that the Cafe produces both sweet and savory treats. Though gelato is their primary focus, they also prepare a line of Paninis. You'll find eight paninis on the menu, priced from $7.95-$8.95, and includes types such as Caprese and Chicken Milanese, Vegetarian and Reubino. Each panini is served with a small bag of Utz potato chips.

When I arrived at Pazzo, I ordered the Porchetta panini, which consists of thinly sliced, slow roasted Italian herb & spice rubbed pork topped by pickles, tomatoes, Swiss cheese, and chipotle mayo (though I opted for it without the mayo). It was quite tasty, with tender pork and a nice grilled bread, and would make for a good lunch at any time.

"We are the music makers, and we are the dreamers of the dreams."
--Willy Wonka

The primary star of the shop is gelato and they usually carry 20+ flavors, divided into two glass cases. The smaller case contains all of the gelatos with nuts, to protect people who possess nut allergies. The sorbets, which are dairy free, are also differentiated by scoops with blue handles. They even sell gluten free gelato.

This is where we find another aspect of duality, local vs imported. Jim is strong in his support of the use of local ingredients but he finds value in imported ingredients as well, especially those from Italy. Locally, Jim uses the following vendors: Shaw Dairy Farm of Dracut for dairy products, CASA Foods of Middleton for imported Italian meats and cheeses, Iggy’s Breads of the World of Cambridge for freshly-baked pastries and bagels, and Jessica’s Brick Oven of North Andover for breads and rolls. He may use other local vendors in the future as well.

Jim also plans on using locally grown fruits, from farms and farmer's markets, when they are in season, and gelatos using those fruits will be differentiated as "native" gelatos. All of their sorbets are made from real fruit, and they do not use any artificial flavorings or colorings. When fruits are not in season, they rely on individually quick frozen fruit, which is ripe fruit, cut into pieces, and flash frozen to preserve its freshness and taste.

All of their nut flavors are imported from Italy, such as their Sicilian pistachio. They also obtain their  biscotti flavoring, rum raisin, and cheesecake from Italy. Their pure vanilla extract is obtained from France and it is alcohol-free, which thus won't interfere with the freezing of the gelato.

"And almost everything you'll see is eatable, edible. I mean, you can eat almost everything."
--Willy Wonka

Gelato comes in Small ($3.45), Medium ($4.15) or Large ($4.95) and you can get a fresh-made Waffle cone for an extra $1. While I was in the store, they were making the waffle cones and such an appealing aroma pervaded the shop. If you need a larger portion of gelato, you can order it by the Pint, Snack Pack or Party Pack (which holds 2+ pounds of gelato for $19.95). Or opt instead for a Gelato Sundae ($5.99) or Brownie Sundae ($7.25). If you order a Gelato Sandwich ($4.95), they will put your chosen flavor between any of their home-made cookies. Plenty of gelato options.

They even sell Gelato Frappes (medium $5.95, large $6.95), which can be topped by home-made whipped cream. I tried one with Banana Stracciatella gelato and it was creamy, thick and flavorful, and who wouldn't enjoy real whipped cream?

Jim allowed me to sample any of the flavors that I desired and I sampled nearly all of them, including flavors such as Chocolate Kahlua Brownie, Almond Coconut, Toasted Almond, Chocolate Sorbet, Stracciatella, Cheesecake with Amarena Cherries, Banana Stracciatella, Lemon Sorbet, Watermelon Sorbet, Pineapple & Orange Sorbet, Caramel and Pistachio. For their Pistachio, they use 100% Sicilian pistachios, and no other filler nuts like some other places do. Pistachios are expensive, which is why some use fillers. This gelato had such a prominent pistachio flavor, tasting exactly like a handful of nuts. It tasted fresh and natural, with a delightful creaminess.

In fact, nearly every flavor I tasted possessed a bright, fresh and natural taste. The fruit sorbets tasted like fresh fruit, and not some artificial flavorings. I very much enjoyed the Watermelon Sorbet and the Lemon Sorbet was quite refreshing. The Caramel, Chocolate, Banana and Vanilla flavors were all bright and delicious too. The Stracciatella presented a smoother, rich and less crunchy chocolate than you find in the usual Chocolate Chip. Even though I am not a huge fan of cheesecake, I enjoyed their Cheesecake with Amarena Cherries.

The only disappointment for me was the Almond Coconut which I felt didn't deliver as prominent a coconut flavor as the other flavors did. All of the other flavors were compelling, and would appeal to any gelato or ice cream lover. This is damn good gelato.

"Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple."
--Willy Wonka

Jim took me into the kitchen and showed me how they make gelato. They begin with either one of two bases, one white (pictured above) and the other chocolate. The white is mostly whole milk, a little cream, vanilla, and stabilizers. I got to taste both bases and they too delivered strong, rich flavors of vanilla and chocolate. The process allows much creativity, and Jim is always experimenting with different gelato flavors. Above, Jim is preparing to make a Tiramisu ice cream. This raises another aspect of duality, as much of the gelato work is artisan, done by hand, yet the process also include a high-tech component.

Once the gelato mixture has been completed, it is poured into the batch freezer. Jim purchased a Carpigiani batch freezer, from Italy (costing around $30K), a highly advanced machine which ensures a perfect gelato. It only takes about 5-6 minutes to make a batch of gelato, though a bit longer in the morning until the machine has had a chance to get cold enough. With this machine, Jim can make enough gelato during the day to fill his two cases. Most of the gelato flavors are made once a day, and sometimes twice a day. Occasionally, a gelato is left in the case for two days but no longer than that. The nut gelatos are always made at the end of the day so as to not contaminate the other nut-free gelatos. At the end of the day, the machine is then thoroughly cleaned for the next day.

Once the gelato comes out of the batch freezer, it will be placed into a blast chiller, at about -40 degress Celsius, for a short time to prevent the gelato from developing ice crystals.

Pazzo's commitment to the support of the local community takes shape in other ways besides their purchase of local products. They hire co-op students from Greater Lawrence Regional Vocational Technical School to work at the shop. They reduce their carbon footprint by implementing green practices, including working with Black Earth Haulers, a food composting company based in Gloucester, which transports food waste to Brick End Farm in Hamilton to be turned into usable compost for local farms. On the counter, you will even find "community jars" for tips, and the employees donate those tips to different local charities each month.

Though new, Jim still looks to the future, and how he can grow and make Pazzo even better. He will continue to develop and create new gelato flavors. He would like to work with local restaurants and develop special flavors just for them. I think the future looks very bright for Pazzo Gelato Cafe as they are producing a high quality and delicious product. Their gelato flavors will appeal to even the most discerning palate, and they satisfy with their prominent, bright and natural tastes. Kudos to Jim and I wish him the best of luck in his endeavors.

"There is no life I know to compare with pure imagination. Living there, you'll be free if you truly wish to be."
--Willy Wonka

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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) Frank McClelland is the Chef & Proprietor of L'Espalier and he is one of few Chefs in the country to reside on his own farm, Apple Street Farm. In one of the country’s most ambitious sustainable agriculture initiatives for the restaurant industry, Apple Street Farm is the primary source of organic harvests for L’Espalier and is a source for various other restaurants throughout the city of Boston. Apple Street Farm is located just north of Boston in Essex, MA and is Chef McClelland’s revitalization of a two-century pastoral 14-acre equestrian farm.

Every Summer, Chef McClelland and his talented team hosts the Apple Street Farm Summer Dinner Series. Each month from June until October, Apple Street Farm will celebrate the freshest ingredients of the season with a special dinner showcasing the organic produce, poultry and eggs fresh from Chef McClelland’s own backyard. Guests are invited to arrive at the farm and explore the beautiful grounds while enjoying a seasonal cocktail and hors d’oeuvres prepared by the chefs of L’Espalier.

They will then be seated outside (or under a tent in the case of inclement weather) to enjoy a five-course themed meal with wine pairings.
June 21, 22 – Summer Solstice (Reservations open beginning May 15)
July 19, 20 – Firefly Festival 
August 23, 24 – Brandywine Bash 
September 20, 21 – Fire Pit Fiesta 
October 18, 19 – Essex Harvest Feast

Guests are asked to arrive at the farm at 5:30 p.m., with dinner served at 6:30 p.m., rain or shine. The Summer Dinner Series cost $180 per person, inclusive of tax and gratuity. Please call L’Espalier at 617-262-3023 to make a reservation.

2) Fleming’s Prime Steakhouse & Wine Bar announces the return of Small Plates, Big Pours, for wine and food lovers looking for a light meal and elegant pairing options. For a limited time, guests can match any of their seven Small Plates with an oversized wine pour for $24.95. Guests can select any of the seven Small Plates including: New Zealand Petite Lamb Chops (pistachio-mint pesto, "F17" sauce, polenta fries); Fleming’s Lobster Tempura (soy-ginger dipping sauce, arugula, jicama salad); Colossal Shrimp Skewers (chimichurri dipping sauce, fennel citrus salad); New Bedford Scallops (Meyer lemon-honey glaze, carrots, green beans, asparagus); Sliced Filet Mignon (shiitake risotto, chili oil, porcini butter drizzle); Braised Short Ribs (boneless, savory arugula and spinach, natural au jus); or, Ahi Tuna (fresh vegetable salad, spicy mustard sauce). Each Small Plate is matched with one of their seven premium Big Pours, each carefully selected by Fleming’s Director of Wine, Maeve Pesquera.

Available May 15 – June 30
Promotion is only available in the bar area.

3) From May 13 to June 9, Legal Sea Foods is celebrating Wines of Chile, a country that is home to several distinct terroirs that provide ideal growing conditions for a wide range of grape varieties and wine styles, by offering a feature menu of eleven Chilean wines and exclusive wine dinners.

On June 5, at 6:30pm, Legal Sea Foods in Framingham will host the Chilean Emiliana Wine Dinner with Emiliana Organic Vineyard’s Export Director, Fernando Pavon. Chile is a country with spectacular natural advantages for wine production including brilliant sunshine, moderate heat, and little or no rain during the growing season but plentiful mountain water from the Andes for irrigation which all add up to abundant quantities of ripe, structured grapes that are harvested in healthy conditions.

The four-plus-course pairing menu will be presented as follows:
HORS D’OEUVRES
Littleneck Clam* Ceviche, Crispy Shallots
Lobster Tomalley Toasts
Jonah Crab, Cucumber, Yuzu Salt
Caponata, Ricotta Bruschetta
Emiliana "Novas" Gran Reserva Sauvignon Blanc, Casablanca, 2011
FIRST COURSE
Shrimp Empanada (hearts of palm, tomato, creamed corn, herb salad)
Emiliana "Natura" Chardonnay, Casablanca, 2012
SECOND COURSE
Pancetta-Wrapped Block of Tuna* (scallion mashed potatoes, maitake mushrooms)
Emiliana "Novas" Gran Reserva Pinot Noir, Casablanca, 2010
Emiliana "Natura" Carmenère, Colchagua, 2011
MAIN COURSE
Roasted Lamb Shoulder (olive relish, flageolet beans, roasted kale)
Emiliana "Natura" Malbec, Rapel, 2011
Emiliana "Novas" Gran Reserva Cabernet Sauvignon, Maipo, 2009
CHEESE COURSE
A Variety of Cheeses (cashew and honey, crusty bread)
Emiliana "Coyam," Colchagua, 2009

COST: $65 per person (excludes tax & gratuity)
Reservation required by calling 508-766-0600

4) As the Chinese proverb says “deep doubts, deep wisdom…” well, it’s time to doubt the stereotypical beer and sake pairings that generally accompany the intrinsic flavors of Asian cuisine and grab a glass of wine. On Saturday, June 1, from 1pm-5pm join the Wine ConneXtion and China Blossom, both located in North Andover for “Wok n’ Wine,” as they debunk the mysteries of pairing Asian cuisine and wine with a complimentary in-store tasting. Guests will sample authentic sweet, spicy and savory dishes as they discover the art of pairing these two unlikely flavors. The Wine ConneXtion will educate guests on fantastic duo while they learn about the art of pairing Asian cuisine for an upcoming restaurant visit, or become inspired to plan a delicious dinner that is sure to impress guests.

Walk-ins welcome all day!
Cost: Tasting is complimentary; Must be 21+.

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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) Boston prepares to host its 4th annual Icelandic invasion this spring with A Taste of Iceland. The multi-day festival of entertainment offers Bostonians a chance to discover the wonders of Icelandic culture and lifestyle through a series of uniquely Icelandic events in Boston from March 8-12, 2013.

A Taste of Iceland is presented by Iceland Naturally, in cooperation with Icelandair, Reyka Vodka, 66° North, Blue Lagoon, Icelandic Glacial Water, Promote Iceland, Icelandic Group, Islandsbanki, , City of Reykjavik, Keflavik International Airport (KEF), Landsvirkjun, Fjardarlax, the Government of Iceland, Legal Sea Foods, Revere Hotel, Paradise Rock Club, WERS 88.9 FM, Arctic Salmon and Icelandic Brand Seafood.

One of the events is a special Icelandic Menu at Legal Sea Foods from March 8-12. Guest Chef Fannar Vernarðsson, first place winner of Icelandic Dessert of the Year in 2012, and Chef Thrainn Freyr Vigfusson, Executive Chef at the renowned VOX restaurant in Reykjavík, have created a special Icelandic tasting menu to be offered exclusively at Legal Sea Foods. Sourcing the freshest ingredients straight from Iceland, the two chefs will collaborate to offer a unique four course menu that will showcase the best of Nordic cuisine to Boston-area diners. In addition, the restaurant will feature a custom-made Reyka Vodka cocktail.

The three course Icelandic Menu will be offered at three Boston Legal Sea Foods locations; Copley Place, Prudential Center, Park Square, and the four course offering will be served at Legal Harborside, Floor 2. The 3-course Icelandic Menu will be offered for $32.95 (Copley, Park and Prudential), and the 4-course menu will be offered for $55 (Legal Harborside) and will include:

First
Marinated Icelandic salmon with fennel, rutabaga, artic char roe in spruce oil and horseradish dressing.
Second
Pan fried Icelandic cod with potatoes dressed with Icelandic dulse, watercress salad and mussel sauce.
Main (only served at Legal Harborside, Floor 2)
Roasted shoulder of Icelandic lamb with sunchokes, onions, preserved lemons and lamb jus.
Dessert
Skyr Tiramisu style: Skyr mousse and spice cake served with coffee ice cream.

Reservations can be made by visiting http://www.legalseafoods.com/reservations.

Chef Thrainn Freyr Vigfusson, is one of Iceland’s most brilliant young chefs. In 2011 he took seventh place in the Bocuse d’Or, one of the world’s most prestigious international cooking competitions. In 2009 he was awarded the Silver Medal in the Scandinavian Chef of the Year Competition. In 2007 he was named the Icelandic Chef of the Year. Vigfusson if the head Chef of Kolabrautin, one of the latest additions to Reykjavik’s burgeoning food scene. Chef Vigfusson attended the Hotel and Catering School in Kopavogi, Iceland, graduating in 2005, and the Valrhona Grand School of Chocolate in 2007.

Chef Fannar Vernarðsson graduated on top of his class from The Icelandic Culinary School in 2007. He has worked at a number of fine dining restaurants in Reykjavík, including chef de cuisine at Einar Ben and VOX restaurant. Fannar is currently Executive chef at the renowned VOX restaurant at The Reykjavík Hilton. Fannar comes from Siglufjörður, a small town in Northern Iceland. In his kitchen, he focuses on the New Nordic Cuisine. He regularly takes his team of chefs with him to the countryside gathering local wild herbs, mushrooms and berries which they serve with a wild yet elegant style. Fannar has won awards for third place in chef of the year 2011 and first place in desert of the year 2012. One of his sous chefs at VOX restaurant, Sigurður Kristinn Laufdal, is competing for Iceland in Bocuse d´or in Lyon this year.

2) Chef de Cuisine Armand Toutaint focuses on classic New England inspired cuisine, executed with a modern and elegant touch. Chef Toutaint's philosophy is to provide generous portions of the freshest, local sustainable seafood available.

Turner Fisheries continues its Ocean to Table Tuesday Night Dinner Series this March, with Chef Toutaint’s chosen theme of Fin Fish. Each week, Chef Toutaint will prepare a three course meal based around a chosen Fin Fish, including: salmon, grilled wreakfish, haddock and tuna.

Each prix fixe menu includes an appetizer, entrée and dessert. The fresh from the ocean meal will cost $45 per person with additional wine pairings optional.

WHEN: Every Tuesday in March, 5 p.m. - 10 p.m.
March 5 - Salmon
March 12 - Grilled Wreakfish
March 19 - Haddock
March 26 - Tuna

3) On Tuesday, March 12, from 6pm-8pm, The Beehive's co-owner and resident curator Jennifer Epstein and special guest curator Emily Lombardo will co-host the 14th installment in The Beehive's continuing art series entitled, Sting! 14: Future Futurist. The work on view for Future Futurist offers a new approach to seeing how reality shifts as perspectives warp with time. Realities explored in these works range from chemical to cultural identity, extinction married to rebirth, and evolution offering the possibility of progress. These works are not what they seem, challenging the notion that the image of the future is fixed in the world of science fiction and dystopic narratives. Each artist included in this exhibit approaches this subject with poetic individualism allowing for multiple entrances into an alternative world scape.

The ongoing Sting! series always signifies the launch of a new art installation at The Beehive and highlights an evening of live entertainment, food & libations specials along with amazing art. For this 14th installment, Jennifer Epstein joined forces with Emily Lombardo to bring together a group of artists (most of whom are working here in Boston or who otherwise have connections to the city). Emily Lombardo received her BFA in Glass from Massachusetts College of Art in 2002 and is currently pursuing her MFA at the School of the Museum of Fine Arts. Lombardo divided her studies between the glass and printmaking departments where she developed her unique glass printing techniques. Lombardo also started the kiln forming studio at Diablo Glass School in Boston, where she piloted a unique range of classes for adult artists and community youth programs.

There will also be a special live musical performance, starting at 6pm, by Karen Kocharyn, an Armenian born drummer, who brings together an all-star band featuring the amazing Phil Grenadier and George Garzone.

No cover charge, cash bar. Dinner reservations recommended.

4) Chef Presceia Cooper and the gang at Darryl’s Corner Bar & Kitchen invite Bostonians to enjoy a taste of Southern inspired American comfort with Glorified Chicken &Waffle Wednesdays. They are celebrating their deep rooted history in Boston by introducing Glorified Chicken Waffle Wednesdays, offering guests a special deal on its signature dish. Guests can enjoy Darryl’s signature Fried Chicken & Waffles for just $12 every Wednesday.

Darryl’s is the latest restaurant at the site of owner Darryl Settle’s first, Bob the Chef’s, which was the original restaurant to bring Chicken & Waffles to Boston. To celebrate the movement Bob’s began, Darryl’s is offering its homemade buttermilk waffle topped with country fried chicken breast and served with butter and maple syrup for a special price on

Fried Chicken & Waffles is regularly $16, now $12 on Wednesdays. Chicken Martini is not included in the promotion, and is an additional $12.

5) Get ready for a little getaway voyage to Italy with 51 Lincoln. On Wednesday, March 20, 51 Lincoln presents its Italian Wine Dinner with amazing wines from all over Italy paired with a menu by Chef de Cuisine Fernada Tapia.

Lobster Agnolotti (White Wine & Grape Sauce, Shaved Black Truffles)
Paitin Arneis
Venison Carpaccio with Wild Mushrooms & Pickled Beets
Li Veli Salice Salentino Passamante
Roasted Wild Boar Loin (Fagioli al Fiasco, Crispy Sweetbreads, Stewed Cherries)
Selvapiana Chianti Rufina Riserva Bucherchiali
Dry Aged Ribeye (Bagna Cauda, Sauteed Greens Beans & Turnips)
Revello Barolo Cru Giachini
Aged Taleggio with Orange-Infused Honey, Toasted Hazelnuts, Crostinis
Salavalai Monile

Tickets for the wine dinner are $151, including tax and gratuity. Tickets may be purchased here.

6) The Concord Cheese Shop sells goat cheeses from New England and Europe year-round, but proprietor Peter Lovis admits to being a little bit crazy for fresh, spring goat cheese. “Female goats’ milk is especially rich and flavorful in March, after the February birth of their kids, and because of the addition of new grass and whey to their diets. Within hours of its being made into cheese on the farm, it is delivered to the shop,” he says.

Two local goat farms Peter especially likes are Crystal Brook Farm in Sterling, Massachusetts … and York Hill Farm in New Sharon, Maine. Both are family-owned operations where production is small, and every step of the process is a labor of love.

Concord Cheese Shop recommends: Crystal Brook Farm Herbes de Provence Chevre Buttons, 72 hours from goat to store. Since 1738, this bucolic property northwest of Boston has been run as a farm and orchard; current farmer Ann Starbard purchased a small goat herd in 1998 and initiated the production of goat cheese.

On February 19, Ann reported that almost 80 new kids had been born to 33 mares. Goat cheese made from those mares’ milk will be ready to consume by early March, so cheesemaking is in high gear. Day One, the milk is pasteurized at low temperature; once it cools rennet and cultures are added and the mixture ripens overnight. Day Two, the mixture is hung in cloth bags to extract the liquids, a nutritious and palatable byproduct called whey, that is fed back to the animals. Day Three, the cheese is ready. Logs are formed, packaging vacuum-sealed, labels applied, and shop deliveries made.

Concord Cheese Shop recommends: York Hill Farm Capriano, a hard, medium-sharp cheese aged 5-12 months, notes of salt and caramel. John and Penny Duncan left behind careers in health care to buy a farm near Brunswick, Maine in 1981. Six years later, they’d amassed a herd of 40 Alpine and Sanaan goats, and a new business was born.

The herd is fed grain, pasture grass and hay, with the occasional treat of whey, a byproduct of cheesemaking, which they adore. Once birthing begins in March or April, the mother goats are milked twice daily. Milk is vat pasteurized and made into cheese three times a week. Farm visits are encouraged from April til fall, and York Hill Farm cheese can be found at select cheese shops, and at farmer’s markets near Brunswick.

7) Pinot Noir’s storied reputation originated in Burgundy, France, but the grape is cultivated for wine around the world. Although it is a fickle vine to tend, the payoff is tremendous with the end result being a fruit-forward, silky-smooth wine that leaves a lasting impression on the palate. On Saturday, March 23, from 12pm-5pm, The Wine ConneXtion, located in North Andover, will offer a complimentary wine tasting featuring some of the best Pinot Noirs on the market. In addition to the tasting, guests will get a firsthand experience of the variance between Pinot Noirs grown in different regions.

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Wednesday Sips & Nibbles

Welcome to a special Wednesday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. As Thanksgiving is tomorrow, I decided to post Sips & Nibbles a day earlier.
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1) The ancient Mayans were master astrologers and timekeepers, tracking the stars and planets and developing a cyclical calendar that has proven even more accurate than its modern day predecessors. Thousands of years ago the Mayan’s predicted that the 5,125-year “Great Period” would end specifically on Friday, December 21st, 2012 at 11:11PM and the world as we know it would cease to exist.

In preparation, Olé Mexican Grill, located in an extremely thick walled building in Cambridge, will usher in the event with their “Doomsday Dinner & Candle Vigil” on Friday, December 21, from 5:30PM – 11:11PM (Extended Hours). In addition, and for those of us left, Olé will also hold a very special “Survivalists Brunch” on Saturday, December 22 from 10:30AM to 2:30PM.

At the Doomsday Dinner & Candle Vigil, in addition to the regular menu at Olé Mexican Grill, the restaurant will also feature some heart-stopping, extremely rich regional Mexican dinner specials prepared by Executive Chef & Owner Erwin Ramos including:
--Montezuma’s Last Meal – An 18oz Ribeye Steak stuffed with caramelized garlic and jalapeños. Served with three cheese mashed potatoes and spicy fried onion rings ($32).
--Cortez’s Flautas - Crispy rolled corn tortillas filled with lobster and topped with a creamy chipotle sauce ($12)
--Mystic Offering - Lamb shank served with sweet mole manchamanteles, yucca fries and black beans ($26)
--Chocolate del Diablo - Double chocolate bread pudding served with vanilla ice-cream and topped with cajeta (caramel) sauce and churro bites ($8)

Guests can pair their dinner with such libations as: Maya’s Offering Margarita – a Blood orange frozen margarita with rimmed spicy salt ($8), or they can try the “Triple Threat” - a flight of three artisanal Mezcals for ($11).

Guests should spend, eat and drink like it is the end of the world (because it is)! All above will be served as al a carte specials in addition to the regular menu. Reservations are highly recommended by calling (617) 492-4495.

Survivalists Brunch:For those still around the following morning, let’s face it …they’re going to be hungry and need a drink. Celebrate the start of a new era in time with dishes such as: Tortilla de Jaiba con Huervos, crab cakes with poached eggs cilantro hollandaise sauce, caramelized plantains and home fries ($12.95), Huevos con Chorizo, scrambled eggs with Mexican sausage, onions and tomatoes on corn tortillas with pinto beans, home fries and toast ($9) and Mexican Hot Cakes, a baked pancake topped with caramel sauce, fresh seasonal fruit, sugared pecan and fresh whipped cream ($9). Pair it all with a Mexican Bloody Mary (Same as a regular Bloody Mary except you need to show a passport), or discuss your plans for the new rebellion over a fresh squeezed orange juice!

2) This New Year’s Eve, raise a glass to new beginnings with China Blossom Restaurant & Lounge and Lots of Laughs Comedy Lounge, located within China Blossom, in North Andover. On Monday, December 31 from 9:30PM to 1:00AM, give a proper farewell to 2012 with a night of fine dining, live entertainment and laughs.

The 2013 countdown begins at 9:30PM, when guests are invited to feast on their favorite China Blossom dishes at an all-you-can-eat premier buffet with live-action cooking and carving stations, create-your-own noodle soups and a diverse selection of sushi.

After their last supper of 2012, guests can put on their dancing shoes & show off their signature moves to the beat of DJ Barry Mooney! Then a team of the best comics in Boston will take the stage for an all-star comedy show featuring Sal Votano, Christine Hurley and John David.

Guests will toast to the New Year with a complimentary glass of champagne and festive hats & noisemakers. Attendees won’t be starting off the New Year empty handed, as they have a chance to test their luck with raffles, prizes and giveaways all night courtesy of China Blossom and Lots of Laughs.

Please call 978-687-1789, or visit http://www.lotsoflaughsnewyearseve.eventbrite.com for more information or to purchase tickets. Tickets are $75 per person and include an all-you-can-eat dinner buffet, comedy show, live entertainment, giveaways and a champagne toast at midnight.

Special hotel rates of $110 are available at the Wyndham Boston Andover with transportation to and from the event and a full breakfast included in the room rate. Rooms must be booked online or under the group reservation “Lots of Laughs/ China Blossom New Year’s Eve.”

3) When your child is sick, it’s hard to keep up a normal daily routine, and even harder doing so during the holiday season. This is something that executive chef/owner of Tryst, Paul Turano, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units over the past few years. Both Turano’s children have a rare auto-immune disease, and when his son was just two months old he had a bone marrow transplant at Boston Children’s Hospital that saved his life. This holiday season, Turano is giving back to the hospital that was there for his family by holding a holiday fundraiser for the Patient and Family Resource Room, a program that helps provide services to over 45 families whose children are being treated at the Boston Children’s Hospital Oncology and Hematology Center.

In cooperation with Boston Children’s Hospital, Tryst has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1st through December 31. To donate, guests can visit the donation page online, or can donate at the restaurant where a QR code will be set up which, when scanned, will take guests directly to the page where they can make a donation on their mobile devices. In exchange for donating, Tryst will give donors a gift certificate to Tryst (for up to $20) with proof of donation.

“I can’t emphasize how much the Patient and Family Resource Room helped my family and I when we were going through this difficult time. It’s because of their team and services that we were able to maintain a sense of normalcy and routine, and I want to be able to give that back to other families that are going through it,” said Chef Turano, Executive Chef/Owner of Tryst.

Funded through donations from area businesses and families, the 6th floor Patient and Family Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. The Patient and Family Resource Room also offers a space for patients and families to relax and connect with others going through a similar experience. Whether the donated money be used for a morning coffee at the local Dunkin Donuts, or towards purchasing a generic American Express donation that can be used towards gas, or parking (daily routines that are often overlooked), each donation will help parents regain a sense of normalcy in their lives. With the extra help of these funds, Tryst will be putting the holidays back in the hands of these families.

HOW: Donate on http://howtohelp.childrenshospital.org/events/page/Paul-Turano/tystsholidayfundraiser.htm or visit Tryst and scan the QR code (displayed throughout the restaurant). After donation, present your receipt at Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one Tryst gift certificate per person per visit. Gift certificates cannot be combined with any other offer. To receive gift certificate diners must visit Tryst. Cannot be done online.

4) It’s time for The Beehive’s Holiday Brunch on Saturday, December 15, from 10am-3pm. Guests can count on tasty food and drink including specials from sponsor Bulleit Rye, seasonal music from some of Boston’s best, and plenty of holiday cheer.

From 10:30am-2:30pm, The Beehive will be filled with the sounds of the season as local musicians, Patrice Williamson, Sandi Hammond and Emily Broder, take the stage to perform holiday classics. Williamson, known for her soulful, gospel-inspired jazz, and a regular at The Beehive, will be joined by Sandi Hammond whose piano and guitar playing pop-folk blend will add wonderful sensitivity to the performance while Emily Broder, a versatile singer and actress, will bring the group full circle with her dramatic flair.

Couple all this merry music with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13), or the Beehive Eggs Benedict served with Virginia ham ($13.5) or smoked salmon ($14). Don’t forget about the kids! The Beehive’s “Little Bee’s” menu is perfect for little ones buzzing about. Children can choose from items such as Kiddie French Toast ($5), Scrambled Eggs & Toast ($5), or Free Range Chicken Fingers and Frites ($6).

Guests can toast the holiday season by sipping on cocktails from sponsor Bulleit Rye including the El Chicano, made with Bulleit Rye, Kahlua, Coffee Bitters and a Dash of Illegal Mezcal Joven, $12.50, or The Beehive’s famous Bloody Mary made with a secret house spice and pickled veggies, $11. Or, opt for seasonal sips such as the Cranberry Mojito, made in-house with drunken cranberries (marinated in rum and Cointreau) $12.50, the Kentucky Orchard, butter infused bourbon, fresh apple cider and St. Elizabeth Allspice Dram, $12, or the Queen Bee, vodka, fresh grapefruit, St. Germaine and champagne, $12.50.

Reservations are highly recommended. Regular brunch pricing and specials offered. No cover charge. Please call 617-423-0069 to make reservations.

5) Starting November 30, 80 Thoreau, located in Concord, will begin The Chef's Tasting Menu. Chef Carolyn Johnson and her team will prepare a one of a kind Five Course Tasting menu at the restaurant's Chef's Counter, which only has four seats! The Chef's Tasting Menu will be offered Thursday-Saturday, two seatings, at 6pm and 8:45pm.

The format will allow Johnson to feature luxury ingredients and those available in only small quantities (think heritage pig lardo or Concord maitakes), in her ever changing Chef's Tasting Menu. "This is the natural next step for our restaurant" shares Johnson. "We are excited because it gives us an outlet to do things beyond the menu. When I find amazing local product, but it's not in enough quantity to include on our daily menu, I can now showcase it here on our Chef's Tasting Menu." Wine pairings from the restaurant's cellar will give guests a chance to try selections otherwise not available by the glass.

The cost for this dinner is $75 per person, not including wine pairings, and Reservations are required by calling 978-318-0008.

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Sake News: 2 Dinners, a Novel & Maine

1) Join me on Monday, December 3 at 6:30pm, for a tasty and interesting Sake Dinner at AKA Bistro in Lincoln. For only $55 per person, you will be treated to a four course meal, each course paired with a different Sake. During the course of the dinner, I will talk about Sake, from its history to its rituals, giving you a basic foundation in this intriguing beverage. I'll help demystify this exotic alcohol and hopefully entice you to seek our more Sake after this dinner.

This is the second time I have done a Sake event at AKA Bistro and the first one went very well, with many happy attendees. As space is limited, reservations are necessary so please call the restaurant at 781-259-9925 to secure a spot. Hope to see you there!

Food Menu:
--Salade de pommes locales (Local Orchard Apple Salad with blue cheese mousse, arugula. reduce apple cider and toasted walnuts)
--Foie gras torchon (Foe gras with preserved seasonal fruits and toasted brioche)
--Braised Shortribs (with Kabiyaki carrot and sauteed baby vegetables)
--Chocolat Biscuit (With yuzu ginger puree, Chestnut nougatine and pumpkin ice cream)

2) Just another reminder that I also am presiding at another Sake Dinner on Wednesday, November 28, at 6:30pm at China Blossom in North Andover. You will get 3 courses of food and 4 different Sakes for only $40 per person. Plus, I will talk about many different facets of Sake, from its legends to etiquette. Check out my previous post for all the details. Hope to see you there too!

3) As I previously mentioned, my new novel, Demons, Gods & Sake is now available as a Trade Paperback through Amazon. The Trade Paperback is 252 pages long and sells for $14.95. This novel is the fourth installment of the Tipsy Sensei series, the adventures of Nate Randall, a Sake Expert from Boston. The novel is also available as an Ebook and the prior three Tipsy Sensei short stories are available as Ebooks too.

Demons, Gods and Sake can now be found at its first bookstore, The Book Oasis in Stoneham. I am hoping to make it available in a few other local and independent book stores in the near future. Plus, I hope to do some local book signings. If any restaurants, book stores or other businesses would like to stock my new novel and/or do a book signing, please contact me.

4) There is a new kura, a Sake brewery, in Maine! I don't have much information about the Blue Current Brewery and their website and Facebook page also lack detail, but I am attempting to gather more information. When I learn more, I will be sure to share it with my readers. The cold winters in Maine probably are excellent for Sake brewing, so there is some potential there. I am also checking out another possible Sake brewery in Massachusetts!

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Sake Dinner at China Blossom: Nov.28

Sake is an alcohol made from rice that is extremely food friendly, and pairs well with a wide variety of cuisines. While it is popular in many parts of the world, many are unfamiliar with the nuances of the different varieties and drinking traditions. On Wednesday, November 28, 6:30pm-9pm, China Blossom Restaurant & Lounge, located in North Andover, is dedicating a night to educating guests on the wonders of this unique drink with a three-course prix fixe “Sake to Me” dinner.

I will guide guests through the meal, discussing the history, culture and production of sake, as they sample Junmai, Junmai Ginjo and Kimoto/Yamahai sakes along with dishes from China Blossom.  For $40 per person, guests will enjoy three courses, each paired with a sake, followed by an aperitif of sparkling sake to refresh the palate and end the night on a bubbly note. So please come and join me for this tasty and fun sake dinner.

Sake originated in China but it was the Japanese that mastered the brewing of this intriguing drink. It shares similarities with both wine and beer although it is neither, and just as it takes a special grape to make a good wine, the production of premium sake requires a special type of rice that is larger and contains more starch than what is typically eaten. By sharing his wealth of knowledge, Auffrey aims to spread his appreciation for sake by giving tips on tasting, selecting and pairing sake for any occasion and palate.

Reservations are required. Please call 978-682-2242 for reservations or visit www.chinablossom.com for more information. Must be 21+ to attend.

Cost: $40 per person. Tax and gratuity not included.

Sake Dinner Menu (Guests are invited to choose one dish per course.)

First Course
Paired with a Junmai Sake
--Peking Ravioli (Pan-fried pork dumplings served with a homemade ginger sauce_
or
--Scallion Pancakes (Served with a homemade ginger sauce)
Second Course
Paired with a Junmai Ginjo Sake
--Tung Ting Shrimp (Jumbo shrimp lightly sautéed with vegetables)
or
--Subgum Har Kew (Jumbo shrimp sautéed with snowpeas, mushrooms and water chestnuts)
Third Course
Paired with a Kimoto/Yamahai Sake
--Beef with Mushroom Chow Yoke (Beef and mushrooms in a brown sauce)
or
--Pepper Steak (Wok-stirred steak with green and red bell peppers)
Aperitif
Sparkling Sake

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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. **********************************************************
1) Beginning Saturday, October 27, The Wine ConneXtion, in North Andover, will celebrate its 3rd Anniversary with the “Big Three” complimentary tasting series featuring the “Third Annual Fall Grand Tasting,” “Magnificent Meritages” and “90 Points and Above.”

On Saturday, October 27 from 12pm-5pm, the Wine ConneXtion will kick-off the series with its “Third Annual Fall Grand Tasting.” Guests are invited to taste a wide selection of new wines while perusing more than 50 exclusive, hand-selected bottles from all over the world as they enjoy culinary treats from Chama Grill.

Guests are then invited on Saturday, November 3, from 1pm-5pm, to expand their wine knowledge with a tasting dedicated to “Magnificent Meritages.” Guests will learn about the elusive category of exceptional American wines blended in the Bordeaux tradition. These wines go through a rigorous screening process just to be awarded the name Meritage and are a treat to taste.

Finally, on Saturday, November 10, from 1pm-5pm, guests are invited to a tasting worth the wait as they sip and sample some of the industry’s highest rated wines at “90 Points and Above.”

2) On November 14, at 6:30pm,  Legal Sea Foods will team up with Catena Zapata’s Export Director, Pablo Piccolo, to host a four-plus-course wine dinner at the Park Square location. Each course will feature Legal Sea Foods’ cuisine complemented by wines from this Argentinean vineyard. Guests will indulge in the following at Legal Sea Foods’ striking 10,000 bottle Park Square wine cellar:

HORS D’OEUVRES
Wild Salmon Napoleon,* Dill Crème Fraîche, Toast Points
Fresh Shucked Oysters,* Chimichurri Vinaigrette
Hickory Wood Grilled Provolone, Grilled Crostini
Alma Negra Rosé of Cabernet, Vista Flores, 2011
FIRST COURSE
Diver Scallops Carpaccio (Mixed Field Greens, Apple-Citrus Vinaigrette)
Tilia Torrontes, Cafayete, 2011
SECOND COURSE
Mezquite-Grilled King Salmon (Chanterelle Mushroom Risotto Cake, Béarnaise Butter Sauce) Catena Alta Chardonnay, Mendoza, 2010
THIRD COURSE
Braised Short Ribs (Black Truffle Mashed Potato, Braised Red Chard)
Catena Alta Malbec, Mendoza, 2009
Catena Zapata “Adrianna Vineyard,” Mendoza, 2007
CHEESE COURSE
Vermont Ayr, Great Hill Blue, Bijou (Mission Fig Compote, Wood Grilled Francese Bread)
Catena “Vista Flores” Malbec, Mendoza, 2010

Cost: $85 per person (excludes tax and gratuity)
Reservations required by calling: 617-530-9397

3)  Erich Schliebe, L’Espalier’s beverage director, is joined by the 12th generation of the famed Trimbach family, Jean Trimbach. For almost four centuries, the Trimbach Family has been promoting the region of Alsace and its history, focusing on its exceptional terroirs and fine wines, with their estate based in Ribeauvillé, Alsace, France. This iconic winery boasts superb vineyards and outstanding wines that are admired and enjoyed throughout the wine-drinking world.

On October 31, at 7pm, Instead of trick-or-treating this Halloween, L’Espalier offers guests a more refined option of tasting the night away at its Trimbach Wine Dinner. Join Erich Schliebe and Jean Trimbach for an elaborate Wine Dinner. Enjoy Chef Frank McClelland’s six-course French meal paired with wines from the Trimbach estate, including:

MENU (Subject to chance. Costumes are optional.)

First Course
2010 Trimbach Riesling
Fluke cru with citrus and soy
Second Course
2001 Trimbach "Cuvee Frederic Emile 375th Anniversary" Riesling
Butter poached Casco Bay lobster with sugar pumpkin mousse, Maine mussels, and red curry puree
Third Course
2005 Trimbach "Reserve Personnelle" Pinot Gris
Hudson Valley foie gras "royale" with caramelized native pear, quince gelee, and fruit and nut toast
Fourth Course
2005 Trimbach "Signeurs De Ribeaupierre" Gewurtztraminer
Pan roasted squab with Black Mission Fig, ASF Bacon, and Brussels Sprout Leaves
Grand Fromage
2000 Trimbach "Vendage Tardive" Pinot Gris
Grand Dessert Tasting
Coffee & Teas, Petits Fours

The event is $145 per person. Reservations are required. For reservations, please call L’Espalier at (617) 262- 3023.

4) Boston magazine’s 3rd Annual Taste event, held at the Mandarin Oriental, offers a spectacular evening of culinary assortments from 18 of the hottest restaurants in Boston and Cambridge. Taste attendees will have the chance to savor delectable bites from some of the city’s most esteemed chefs, sip creative cocktails from top mixologists and socialize among fellow foodies. A portion of the proceeds from the delicious dining event will benefit the Greater Boston Food Bank.

Chefs from 18 participating restaurants, including: 80 Thoreau, Alma Nove, Artisan Bistro, Davio’s Northern Italian Steakhouse, Ducali, il Casale Cucina Italiana, Journeyman, L’Espalier, Local 149, Mandarin Oriental, Neptune Oyster, Post 390, Sel de la Terre, Shanti, Smith & Wollensky, Trade, Tremont 647 and Tres Gatos. Additional participants include mixologists Chris Olds of Park and Josh Taylor of Westbridge.

When: Monday, November 12. VIP from 6pm-7pm, General Admission, 7pm–9pm

To purchase tickets visit, http://www.bostonmagazine.com/taste/index.html.

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Rant: Don't Buy The Same Old Cheap Wines

With the holiday season approaching, many people will stock up on wine to serve their guests at various holiday 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. That may mean they end up stocking up on brands like Yellow Tail and Estrella. I see a similar thing with people who bring a bottle of wine to a holiday party. They don't want to spend too much money and thus often bring those same brands.

Though those might be drinkable, they are not likely to impress your guests. Guests will drink them but no one will remember them after the party. I certainly would rather not drink them at a holiday party. My objection is not because of their price but rather that they are uninspiring.

Your guests want to drink better, more interesting, wines than these. When I attend my holiday parties, plenty of the guests seek me out specifically to find out what wines I brought. They know that I am likely to bring something delicious and compelling. My wines will be the first ones they drink and the Yellow Tail and Estrella is what they will drink once my wines are gone. What all these guests may not realize, is that many of the wines I bring are great value wines.    

Wouldn't you prefer to purchase inexpensive wine that will also impress your family, friends and other guests? That is definitely possible and is not too difficult to do. You have two primary options to locate such wines.

First, 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 Yellow Tail but which offer much more character, complexity and taste. They offer a much better value, and still at a low price point.

As one example, I would highly recommend Bin Ends in Braintree. On my last trip there, I bought over 20 different wines, all costing $10 or less. It was an excellent and diverse selection and I have yet to drink one of those wines which was not pleasing. Another example is the Wine Connextion in North Andover, where I attended an event last night. Roughly one-third of their wines cost under $10 and though that includes some major brands, there are plenty of much more interesting wines too.

Second, if you shop at a regular wine store, you still have options though it probably would be best to ask a wine store employee to help you find their value wines that cost $10 or less. They can identify those wines which will be more interesting and delicious than the usual Yellow Tail and Estrella wines. 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 no other wine region where you can find as many good wines at that price point. At the Beacon Hill Wine & Gourmet in Melrose, the wine store where I work part time, I often recommend Portuguese wines to people seeking great values.

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 will impress your guests and make your holiday party more memorable.

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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. **********************************************************
1) BOKX 109 American Prime, a steakhouse at Hotel Indigo in Newton, announces the appointment of Stephen Coe as Executive Chef. A seasoned professional with over 20 years of restaurant industry experience, Coe excitedly joins the culinary team at BOKX 109 American Prime for the second time in his career.

"A Massachusetts native, Coe was born into the culinary world and was filling doughnuts at his grandfather’s shop by the age of eight. Coe’s passion was quickly realized and he began competing on the junior culinary circuit for five years. Coe graduated from Johnson & Wales University (Providence, RI) in 2000 earning a Bachelors Degree in Culinary Arts, Pastry Arts and Nutrition and an Associates Degree in Culinary Arts and Business Management for Hotel Restaurants. Upon graduating, Coe brought his near-perfect GPA to The Country Club (Brookline, MA) where he delved further into his budding career doubling as the banquet sous chef and a la carte chef de cuisine. After four years, Coe assumed the position of pastry chef and sous chef at the seasonal five-star, five-diamond Topper’s at the Wauwinet (Nantucket, MA), a Relais Chateau Luxury Resort. During the off season, Coe was employed as private chef for The Chef’s Table (Pembroke, MA) where he was responsible for a myriad of tasks including menu development, servicing a celebrity clientele and business administration. In 2008, Coe became part of the BOKX 109 American Prime (Newton, MA) team as the sous chef under former executive chef Evan Percoco where he was an integral part of the seasonal menu development and nightly execution. Coe left BOKX 109 American Prime to open a 22 acre non-profit training and research bee farm, Hollow Tree Farm (Plymouth, MA). In the last five years, Coe also held executive chef positions at Alba (Quincy, MA) and Patrizia’s Trattoria (Plymouth, MA). Most recently, Coe has taken the food truck world by storm serving as a consultant for Food Truck Nation where he was responsible for conceptualizing and overseeing four trucks and three culinary concepts including Italian Street Food, Lobsta Lova and two Grilled Cheese Nations. To date, Coe has worked in 143 restaurant lines and credits stints in France and California as major inspirations for his aggressive style of cooking and intricate technique."

At the BOKX 109 American Prime, Coe says, “In revamping the menu at BOKX 109, my goal is to appeal to our guests by offering new spins on classic American fare. I’m excited to be back and am anxious to get into the kitchen with the team so we can start pumping out some truly memorable meals.”

Highlights from Coe’s updated menu include: Smoke Show! (pear and mascarpone sacchetti, mustard fruit, chive cream); Wood Grilled Octopus Carpaccio (arugula, picked red onion, tarragon, lemon vinaigrette); Grilled Oyster (pancetta, chive, fennel pollen, oreganata, chive fondue); Sesame Tuna Nachos (sriracha sour cream, wakame, pickled ginger, crispy wontons); Duck Fat Poached Sweet Breads (sorrel puree, frisee, crispy apple); Rabbit Trio (confit leg, bacon-wrapped loin, French rack, stewed butter beans, peperonata); Tournadoes Rossini (Marsala glazed filet, seared foie gras, confit Yukon potato, haricot vert); and, Brick Chicken Tagine (curried cous cous, almonds, apricots, dates, raisin agro dolce). Coe has also developed some sweets including: Frozen Lemon Semi Freddo (Pop Rocks, raspberry leather, blueberry soda); Levitate! (flourless chocolate cake, chocolate mousse funnel, tuille cookie, caramel popcorn); and, Smoke! (freestanding marshmallow crème brûlée, honey nougat, Graham cracker cookie, chocolate sorbet, cinnamon fire). Coe will also continue to dish out BOKX 109 American Prime’s signature cuisine including BOKX Cuts (the restaurant’s a la carte Brandt Beef selections, numbered by the sub-primal part of the animal they come from) and an array of Surf, Turf & Farm options.

2) On Saturday, August 18th, celebrate the kick-off of the second annual North Shore Wine Week at the Wine ConneXtion located in North Andover. From 12pm-5pm, sample wines specially paired with cuisine from participating North Shore Wine Week restaurants Oregano Pizzeria and Ristorante and Chama Grill.

Mix and mingle at this complimentary event while sampling local culinary treats. Sponsored by Northeast FLAVOR magazine, in conjunction with NECN’s “TV Diner” and the Merrimack Valley Chamber of Commerce, North Shore Wine Week seeks to celebrate the North Shore as a premier destination for great wine and food. North Shore Wine Week will run from Sunday, August 19 through Sunday, August 26.

RSVP to VIP@northshorewineweek.com

3) "No matter how you shuck it, nothing compliments the subtle nuanced flavors of an oyster like a crisp glass of champagne." As a toast to this classic food and wine pairing, Central Bottle is reveling in the final days of summer with a special wine bar event: Bubbles + Bivalves.

The team at Central Bottle will be shuckin’ the ICOs (Island Creek Oysters, of course) and serving up a bubbly flight of Jean Vesselle Champagne and Movia Puro Rosato, a one of a kind Italian rosé rarely available outside of restaurant wine lists.

COST: $48 per person for a dozen oysters and ample amounts of champagne
WHEN: Thursday, August 23, 5:00 – 9:00 PM
TICKETS: Please visit http://bubblesbivalves.eventbrite.com/

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