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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Changes At Posto: An Updated Review

Change has come to Posto and the intended objective is to make the restaurant even better than before. I have long been a fan of Posto so I was intrigued to see what the changes would bring. Last week, I was invited to a media dinner to check out some of those changes, and speak to them about what else might be coming for Posto. I am pleased to say that the quality of the food remains as high as ever.

Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, recently named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Casssinelli and Riveros previously worked together in 2002 at Excelsior, where Cassinelli was Sous Chef and Riveros was the General Manager. Riveros was our host during the media dinner, answering our questions about the new changes. Additionally, at Posto, Chef Wyatt Maguire was named as Executive Chef and Vanessa Leesam named as Sous Chef (and they are pictured above). 

The menu has been revised in both substance and layout. It now is a single page menu, broken down into Antipasti (11 choices from $2.50-$14), Ensalate (4 choices from $10-$13), Paste (6 choices from $17-$19), Carne E Pesce (5 choices from $18-$26), and Pizze (12 choices from $11-$19). They have kept some of the long time favorites, like the Arancini and Nonna's Meatballs. The menu also changes around every 3-4 days, though only about 2-3 items change each time. Some of the changes are seasonal, such as taking the Bolognese and Carbonara off the summer menu though they will return when the hot weather is over. The menu continues to present plenty of diversity, an assortment of dishes that should appeal to all preferences.

They no longer offer Brunch though you could visit their other restaurant, The Painted Burro, for Brunch. (And if you go, get the meatloaf!) As for future changes to the Posto menu, they are considering the possibility of adding Charcuterie or even a Cheese program.

The beverage program has also seen some changes. The cocktail list now includes a selection of Aperitivo, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. Cocktails are generally priced $9-$12 and they carry about 15 beers and a pear cider, priced from $6-$9.

The wine list, which is about 90% Italian, offers 32 wines by the glass, priced $8-$22, with most $12 or under. They have some good diversity, including some more artisan wines, and they are seeking to expand their choices. Wines by the bottle are generally priced about $36-$100, however the markup on many of those wines is 3 times the usual retail, which means the markup from their cost is even higher. I would like to see a lesser markup, which I think would lead to increased wine sales. They are also seeking ways to keep their wines available by the glass at a better temperature.

We started the evening with an Aperol Spritz ($10/glass, $34/pitcher), made from Aperol, Prosecco, and Soda water. A pleasant and refreshing summer cocktail with a balance of sweet and bitter.

A couple Antipasti were initially brought to our table including Olivas ($5), warm olives with orange, rosemary, and chile de arbol.

We also received Pane ($2.50), hot loaves of rosemary sea salt bread, which use the same dough as they use for their pizza. This is a Posto classic that has been kept and as a bread lover, this gets my hearty recommendation. There is a spicy chili oil into which you can dip the bread, or just enjoy it on its own. The bread is also perfect for dipping into some of the other dishes you'll have.

For our first course, there were two dishes which were split between everyone. There was Barbabietola ($13), a salad of baby beet, sicilian pistachio, orange vinaigrette, and feta. I am not a fan of beets but the feta was creamy and tasty, and those who liked beets very much enjoyed this salad.

I enjoyed the Fritto ($11), a fried green tomato with fennel salad and buttermilk dressing. A pleasant start to the meal, with a fresh, juicy tomato and a light, crisp coating.

To accompany this course, we drank some 2012 Poderi Cellario Favorita. Made from the Favorita grape, a white grape grown primarily in the Piedmont, this wine was crisp and clean, with delicious pear and citrus flavors, as well as hints of floral and herbal elements. A delicious and more unique wine, it was food friendly too, and a welcome addition to their wine list.

Our second course was the Mozzarella ($14), Bufala mozzarella with prosciutto, yellow peaches, and a rosemary honey. Both the Bufala and honey are from Vermont, and they infused the honey in house with rosemary. A superb melange of flavors, this is an excellent summer dish with creamy cheese, juicy grilled peaches, salty ham and hints of sweetness from the honey. Give me some hot bread, this dish and a nice wine, and I would be very happy.

Our next course, again split among the diners, was a Pasta course. Pasta has always been a strong point at Posto and it remains so. The Gnocchi ($18) is made with braised lamb, pecorino toscano, white wine, and vidalia onion. The tender, pillowy gnocchi were accompanied by tasty, earthy flavors from the lamb. The white wine sauce was light and flavorful, accenting the gnocchi and lamb.

The Agnolotti, containing beef shin, were accompanied by thumbelina carrot and fried shallots. Again, the pasta was cooked perfectly, and the meaty filling added plenty of flavor to the dish. It was a lighter dish, perfect for summer, and the fried shallots were a nice addition.

The next wine of the evening was the easy drinking, 2009 Guido Porro "Vigna Santa Catarina" Barbera d'Alba. Light and fruity, with a touch of spice and earthiness, it is a fine food wine as well as something you could enjoy on its own. This wine is going to appeal to most wine lovers, seeking a simple wine to savor and enjoy.

Fish head time! The Trota ($22) is a piece of Rainbow Trout, sustainably farmed in Idaho, with kale, marcona almonds, onions and marrow. When you order the dish from the menu, you get the whole trout, so they added the fish heads to our dishes as a nod to that. The trout was tender and tasty, and the crunch of the salty almond enhanced the fish.

During our dinner, there was a discussion of Risotto, and I mentioned how it had always seemed rare on the Posto menu. The only Risotto they have right now is a Heirloom Tomato Risotto, which is part of the Swordfish dish. It is made with yellow tomatoes, using tomato water and not cream, as well as parmesan rind. An excellent Risotto, it was creamy with rice at just right texture, and the taste of tomato was prominent and fresh. I could have easily devoured a big bowl of this Risotto, and hope that Posto decides to add more Risotto to their menu.  

Our final savory course was a selection of four pizzas, including Caponata ($17), Marinara ($11), Mais ($17) and Salsiccia ($17). I tried 3 of the different pizzas, all but the Caponata, which is made with eggplant, goat cheese, tomato conserva, grapes, and pine nuts. This is Neapolitan pizza, with a soft, chewy crust, though people unfamiliar with this style may think the dough is undercooked, though it is not. I like this style of pizza, and the crust has always been one of my favorite parts of this type of pizza.

The Marinara, with sliced garlic, oregano, and parmesan, is a basic pizza, sure to appeal to the picky pizza lovers. The Mais comes with sweet corn, fontina, applewood bacon, grape tomato, and basil puree, offering a nice balance of sweet and salty flavors. The Salsiccia is made with fennel sausage, whipped ricotta, and a pistachio nut pesto. There was plenty of tender sausage, complemented by the creamy ricotta and nutty pesto. Pizza is always a fine option at Posto.

Dessert was up next. Though much of their dessert is made in house, they do purchase their Gelato from Christina's in Cambridge and their Cannoli from Modern Pastry. We had their Panna Cotta, a lemon basil flavor with strawberry and shortbread. Though Panna Cotta usually doesn't impress me much, this was different, the creaminess making for a more compelling dish.

My favorite dessert at Posto has long been their Tiramisu, which I think is one of the best in the area. Besides a wonderful blend of balanced flavors, it has a great texture, which doesn't fall apart or start oozing. In the past, I have taken it home and it still remains as a solid piece, rather than sliding into a gooey lump. If you have any room after dinner, you must order the Tiramisu.

With our dessert, we sipped some 2012 Vietti Cascinetta Moscato d'Asti, a crisp, lightly sweet, and fruity wine with a bit of frizzante. Nice flavors of peach and citrus, it is well balanced with a pleasant finish. This is not one of those overly sweet Moscatos that some people enjoy. This is a more serious wine, which should please many wine lovers.

As a final treat, we savored glasses of the Damilano Barolo Chinato, said to be similar to an offspring of Vermouth and Amaro. Posto has 4 Chinato on their wine list, and this is supposed to be the sweetest of the four. Chinato starts with a base of Barolo and then adds an herb infused alcohol, which contains quinine bark and some 21 other spices and herbs (such as rhubarb, gentian, orange peels, cloves, and cardamom seeds). As the quinine bark is known as "china" in Italian, that is the derivation of the name chinato. Legend states that Barolo Chinato was invented in the 1800s by a pharmacist seeking to create a medicinal potion. It is an interesting wine, with a savory blend of spices and some bitterness, though not to the level of a Fernet Branca. The sweetness, which is still relatively low, balances out the bitterness. There is plenty of complexity in the Chinato, and you get some of the usual Barolo flavors too.

Our main server for the evening was Jaime (pictured above), who was personable and attentive. She knew the food menu and wine list well and made sure we all had an enjoyable evening. Our main host, Alec Riveros, also did his best to ensure we had a fine evening. He was upfront in his answers to our questions, and also seemed interested in any suggestions we had to offer as well.

Posto remains as one of my favorite restaurants, and the changes have not diminished the quality in the least. The changes have largely been positive and I think the restaurant will continue to improve, rather than remain stagnant. My only concern is with the high markup on their wines, which is a problem with many restaurants, and far from unique to Posto. If you haven't been to Posto, or haven't been there in some time, then you should make the effort to dine there and experience some delicious Italian food, from small plates to pizza, from pasta to seafood.

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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 Nightlife Ventures announces that Griddler’s Burgers & Dogs is teaming up with Union Square Donuts to launch the first ever ‘Bronut’. This donut-burger ($6) will combine a Griddler’s burger patty finished with a sizzling fried egg on top, inside a sweet, yet salty maple bacon glazed Union Square donut “bun”. The ‘Bronut’ will be offered only at Griddler’s with limited availability – beginning Saturday, July 6, it will be available Saturdays and Sunday only, from 11am-11pm, while supplies last.

I am not a fan of the name "bronuts" but the idea of a burger/donut combo is interesting.

2) This year, La Fête Nationale, the national celebration, is going international once again at The Beehive. On Sunday, July 14, in partnership with the French Government, the Consulate General of France in Boston, the restaurant will commemorate the storming of the Bastille with dinner, libations and a French flair of live Bastille street music. The doors will open at 5pm with inspired cocktails and flowing champagne from Domaine Chandon and Champagne Moet & Chandon. Dinner service will begin at 5:30pm and continues until 12am.

The event will heat up with a live special guest performance at 8pm when Lamine Toure will take the stage and fill the The Beehive with a French tribute to world music. Lamine Toure comes from a long line of musicians from Senegal and has been drumming since the young age of 4. Toure will be bringing his expert percussionist skills to The Beehive and will entertain the audience with a fusion of sounds combining Sengegalese mbalax with elements of jazz, funk, reggae and Afrobeat.

In addition to the regular menu, The Beehive will be serving Bastille Day specials including Frisèe aux Lardons Salade with Goat Cheese Crouton ($14), Skirt Steak Frites, Béarnaise sauce ($27) and Steak Tartare Frites ($26).

This event is 21+ and a cash bar will be open until 1am. For more information, or to make dinner reservation, please call 617-423-0069.

3) Mâitre d' hotel and Fromager Louis Risoli and Wine Director & Sommelier Lauren Collins present Salon Sessions, held at L’Espalier each month. Louis Risoli has defined the role of Grand Fromager across the east coast, as he was one of the first to bring this unique culinary practice to a restaurant setting. His passion for cheese is unparalleled and is the driving force behind the Grand Fromage at L’Espalier since 1988. Lauren Collins, Wine Director & Sommelier at L'Espalier, joined the team in 2012 and is a certified Advanced Sommelier through the Court of Master Sommeliers. Lauren is one of five people in Boston to obtain this esteemed certification.

L’Espalier presents Salon Sessions—an intimate yet educational wine and cheese pairing. Join experts Louis Risoli and Lauren Collins, as they share their knowledge on pairing cheese with wine and beer. Cheeses are selected from L’Espalier’s award winning cheese cart and the sessions are held in the L’Espalier salon which overlooks Boylston Street. The July Salon Session, on July 11, at 6pm, focuses on the classic pairing of Italian Cheese & Wine. The cheese selections will feature: Caciocavallo, a spicy and bold ubiquitous cheese of the south that is gourd shaped and dense with a bit of elasticity. Pecorino Toscano, a classic sheep’s milk cheese that is well aged, dense and slightly crumbly with flavors of butter and sweet/sour undercurrents. Robiola del Rocca, a creamy soft cheese made from cow, sheep and goat’s milk. Taleggio, often called Italy’s most elegant cheese, has a supple meaty texture and rich summery flavors.

Reservations are required. Event pricing is $55 per person. For additional information and to reserve space, please call L’Espalier at 617-262-3023

4) L’Espalier’s Tea Sommelier Cynthia Gold with special guest Ron Mutai of the Kenya Tea Development Authority, presents the latest Sunday Tea Tasting featuring the Teas of Kenya. From poaching and picking to brining and smoking, Cynthia is an expert using numerous techniques to combine flavors of teas and food to create appetizers, salads, main courses, and desserts. She has created a unique line of L’Espalier signature teas as well as a full line of tea cocktails. Ronald Mutai, Founder of Majani Teas, is a Kenyan native and expert in Kenyan teas. Growing up on a tea farm in Kenya, Mutai has a deep appreciation for the smooth, non-bitter flavor Kenyan teas embody.

Every Sunday, L’Espalier hosts a special Sunday Tea Tasting which highlights five teas around a specific theme. The theme is selected by Tea Sommelier, Cynthia Gold, and each are served and discussed along with a selection of tea sandwiches, pastries and petit fours. The menu includes dishes inspired by the theme and dishes cooked with the teas being served. The latest installment, on Sunday, July 21, 2pm, will be featuring the Teas of Kenya.

Tickets are $50 per person For reservations or more information please call (617) 262-3023.

5) Chef Jason Santos is mixing things up in the Financial District on Sunday, July 14, from 11am-3pm, with the return of Superhero Brunch at Blue Inc. Superhero Brunch features a superhero inspired soundtrack, superhero adornments, and a staff dressed head-to-toe in superhero fashions, and a menu full of dishes with the ultimate superhero aptitude. The menu will feature four brunch appetizers and ten brunch entrées, all priced under $15. Guests can choose to be the hero by choosing from the ‘The Good Guys’ menu (a menu that offers lighter options such as scrambled eggs and smoked salmon pizza) or the villain by choosing a dish from the ‘Villains’ menu (a menu that offers more indulgent options such as peanut butter pancakes and a crispy fried chicken sandwich), along with a choice of their very own ‘Sidekick’ of toast, hash browns, two eggs, fruit, bacon, and/or sausage to complete their perfect superhero or villain duo. Guests may also choose from a choice of espresso, cappuccino, an organic pot of loose leaf MEM tea or, a bottomless pot of coffee to pair with their superhuman meal.

Superhero Brunch is being offered at Blue Inc. for one day only, July 14.

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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 Chops, the new steakhouse in the South End, is debuting a new Brunch menu, held every  Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the dinner menu, including Lobster Cobb Salad (grilled avocado along with the lettuces, ½ a lobster, sharp cheddar, egg and grilled bacon, $24). The Unnamed section of the menu features items such as Huevos Rancheros, with machaca beef cheeks, black beans, grilled avocado, and a tortilla ($14); Brisket Shank & Grilled Tongue "Hash" with a 2hr egg, frites, cheese curds and gravy ($14); Giannone Fried Chicken with biscuits, sawmill gravy, sausage, and pepper jelly ($19), Brunch Frites, bottomless frites with a selection of either grilled steaks (a choice of three 8oz cuts) or sandwiches (corned brisket & tongue reuben $14, burger with house bacon, BC sauce & cheddar, $15, croque monsieur $15) served with the choice of select sauces from the dinner menu. For Sides, try the House Made Pecan Sticky Buns ($7) or House Made Donuts with Chocolate Sauce ($7).

On the beverage menu, you will find Prime Bloodies, culinary infused Bloody Marys, a collaboration between the kitchen and the bar. All bloodies can be “cooked” to order: Rare – bold house made Bloody Mary mix, Medium– add spice to your life, Well Done– when you want to play with fire. Selections include: Pickled Mary with asparagus, green beans, frog balls, and cornichons – all pickled in house ($10); Smoked Kebab with speared bell peppers, pearl onions, and smoked beef tongue ($10); Charred Shishito with pepper jack cheese, grilled shishito pepper, and lemon ($10); Steak & Cheese with veal stock and blue cheese stuffed olives ($10).

2) The Beehive Restaurant's latest celebration will be “La Fête nationale du Québec” or “Quebec National Day” featuring an evening of food and live performance from award-winning singer-songwriters Isabelle Cyr and Yves Marchand on Monday, June 24, from 5pm-1am. In partnership with the Quebec Delegation of Boston and Svedka Vodka, The Beehive will be decked out representing our friends to the north in proper fashion as Cyr and Marchand perform original, well-known and traditional pieces from their Quebec and Acadian repertoire from 8pm-12am.

Highlighting the true friendliness of Quebec and its people, dinner will kick off at 5pm with a La Fête nationale du Québec specials menu in addition to The Beehive’s regular fare. The evening’s food will feature traditional Quebec fare such as: Smoked Trout Cakes with Horseradish & Cucumber Salad ($12), Foie Gras & Maple Crème Brulée ($14), Brome Lake Duck Breast Au Poivre with Sweet Potato Fries ($27), Québec style Lobster Spaghetti ($32), and Bleu berries pie with Maple syrup ice cream ($8).

In the mood for some Quebec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of maple syrup, served on the rocks with a cinnamon stick, or the "Quebec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

There is no cover charge for this event, but dinner reservations are highly recommended, so please call 617-423-0069.

3) The Grafton Inn introduces the first annual Grafton Food Festival, a celebration of local food and farms in Vermont, to be held June 22 and 23, from 10am-4pm, in Grafton Village. The event is presented by Northeast Flavor, a food and wine magazine focused on New England culinary pursuits. Celebrate Vermont’s “taste of place” and sample local food from more than 20 local food providers including Grafton Village Cheese, Side Hill Farm, Vermont Creamery, Blake Hill Preserves, Wright Orchard Sugarworks, Vermont Smoke and Cure and more. Additional food vendors, a bar and local farms will be set-up for purchased items, as well.

Guests will have the chance to enjoy cooking demonstrations each day featuring nationally recognized chefs including Susan Tuveson and Jean Kerr of Northeast Flavor, Jason Tostrup of the Inn at Weathersfield, Martin Schuelke of the Grafton Inn and more. One lucky attendee at each of the five cooking demonstrations will win the prepared food and sit at a special Chef’s Table at the event to enjoy it.

Cost is $10 per person; children under 12 are free. The Grafton Inn will offer specially priced farm-to-table dinner menus at the Old Tavern Restaurant on Friday and Saturday evening. Friday night is a Vegetarian themed tasting dinner (with a meat option) and Saturday night is a local Pasture to Plate tasting dinner. Reservations are necessary for each dinner. Additional activities in Grafton this weekend include guided wine and cheese hikes at Grafton Ponds Outdoor Center on Saturday and Sunday at 1:30 p.m. ($25 per person) and live music at Phelps Barn Pub on Friday and Saturday night at 8 pm (no cover). The Grafton Inn is offering a special Grafton Food Festival lodging package that includes two night’s lodging at the historic inn, breakfast each morning, entry to the Food Festival and a special Food Festival welcome bag for just $375.

For the complete event agenda and to book lodging or dinner reservations, visit GraftonFoodFestival.com or call 800-843-1801.

4) Beginning Sunday, June 9, TICO hosts a monthly Summer Patio Party with food, drinks, music, games, giveaways and fun. On Sunday, July 14, from 2pm-8pm, there will be an All-American BBQ. Technically it’s Bastille Day, but don’t tell that to TICO – they’re still celebrating the Fourth well into July with classic BBQ fare like burgers, dogs, ribs, cornbread; beer samples, giveaways from Patron Tequila, and music from DJ Jaz. On Sunday, August 11, from 2pm-8pm, there will be a Patio Pig Roast. Closing out the summer with another of TICO’s winning pig roasts, the patio will be rocking once more with all-you-can-eat porchetta from the rig roast, sides, beer samples, giveaways from Patron Tequila, and music from DJ Jaz.

COST: $20/person at the door includes all-you-can-eat food, beer & spirit tastings, giveaways and live music from DJ Jaz of the Boston Celtics

5) Bistro 5, a phenomenal Italian restaurant in Medford, is celebrating strawberries and local agriculture from June 13-June 29, with a special 5 Course Tasting Menu with Wine Pairings. 50% of their dessert sales will benefit the Federation of Massachusetts Farmers Market.

The Menu is:
Strawberry Thyme Chilled Soup (Port Wine Syrup, Mascarpone and Prosciutto)
2011 Aragosta, Vermentino, Sardegna
Scungilli (Thinly Sliced Conch, Green Strawberries and Spring Onion Vinaigrette)
2011 Loosen Bros "Dr .L" Riesling, Germany
Goat Cheese Ravioli (Strawberry Confetti and Shishito Peppers)
2009 Montaribaldi, Dolcetto d'Alba
Duck Milanese (Strawberry and Window Box Shiso, Rhubarb and Cherry Compote)
2009 Zenato, Valpolicella, Ripasso
Strawberry Shortcake (White Chocolate Mousse and Lemon Cloud)
2011 Elio Perrone 'Bigarò', Brachetto d'Aqui

Cost: Tasting Menu--Five Course: $68 per person or Three Course: $49 per person
Wine Pairing--Five Course: $25 per person or Three Course: $20 per person

For reservations, please call (781) 395-7464

6) Chef-owner Chris Douglass of Ashmont Grill is hosting four special dining events this summer. Prices and menus vary.

Monday, June 24 @ 6 PM 
Joel Gott Wine Dinner: Cost $65 inclusive for 5 courses of seasonal cuisine, served communally on the patio and paired with 5 wines from this white-hot winery. Gott’'s local representative will speak. Seating for this event limited to the first 25 people who call to reserve a space.
Sunday, July 14 @ 6 PM 
Pig Roast: This exciting outdoor pork-a-thon features a traditional pig roast with all the fixin’s plus selected beers and wines. Cost is $60 inclusive.
Sunday, August 11 @ 6 PM 
Lobstah Bake: New Englanders know that this feast always includes our favorite crustacean, plus local corn, potatoes, clams, hot dogs, watermelon and more. Act fast as seating is limited @ $60 inclusive.
Sunday, September 8 @ 6 PM 
Dueling Chefs of Dorchester: This exciting competition pits the kitchen teams of Ashmont Grill and Tavolo (our sister restaurant) against each other in an end-of-the-season patio party chock full of local farm fare, meats, fish, psta, homey desserts, wine and beer. $75 inclusive.

Rain dates for all four events will be posted online.

7) Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, announced three new hires to his restaurant team. The Alpine Restaurant Group currently owns and operates Posto, Posto Mobile and The Painted Burro in Davis Square. These are some of my favorite restaurants. Alpine Restaurant Group has named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Additionally, Chef Wyatt Maguire joins as Executive Chef of Posto.

“In 2010, Posto was one of the first restaurants to debut in the resurgence of the Davis Square restaurant scene,” says Joseph Cassinelli. “It is New England’s first Verace Pizza Napoletana certified pizzeria, but over time it has evolved to be much more. Under the direction of our new team, guests can now enjoy a dining experience that highlights the simplicity of Italian cuisine augmented with the New England bounty. An extensive antipasti program of small plates, handmade pasta dishes, and local grilled meats and fish are labors of love that we are all excited to share.”

The new menu at Posto showcases the simplicity of Italian cooking with a focus on artisan ingredients. The menu includes a new section of Stouzi (white bean puree with cauliflower giardinerre), Ensalate (string bean salad with fava, pea, sunchoke, Gaeta olive and pistachio pesto) and Primi (ciabatta with rosemary roasted peach, foie gras & lavender sea salt). The Pasta section features an expanded selection of hand made dishes such as a rabbit tagliatelle with peas, carrots, toasted garlic, farm egg & tarragon. The Pizza selections offer both rosso and bianco selections and continue to be made in the true Neapolitan spirit with “00” flour, San Marzano tomatoes, and house made fior di latte mozzarella. A new section of Carne e Pesce showcases wood roasted meat as well as an extended selection of seafood dishes such as whole roasted sea bass “cartocchio” with spicy pomodoro, fennel & saffron sea salt and brook trout with kale, chiogga beet, sweet onion & bone marrow “almondine.”

The beverage program at Posto has also been revamped. The cocktail list now includes a selection of Aperitivo such as Aperol Spritz which is available by the pitcher, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. The wine list features sparkling, rose, white and red wine selections available both by the bottle and by the glass. Posto’s beverage program also features an imported Italian wine preservation system called Enzo. Enzo’s extensive wine by the glass program allows guests to enjoy rare selections of reserve wines by the glass. I look forward to checking out all the changes.

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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) Now in its 16th year, Chefs in Shorts brings together a group of the area’s top culinary talent who will fire up the grills and create their favorite dishes during this expansive outdoor, summer-in-the-city barbeque hosted at the Seaport Hotel & World Trade Center. Join some of Boston’s best chefs for an evening of grill-offs, desserts, beer & wine and fun all to benefit Future Chefs, a local non-profit school-to-career program focused in culinary arts. Future Chefs’ mission is to prepare urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field and to support them in developing a broad base of transferable skills as they transition into the working world.

This year’s confirmed chefs and venues include the following:
Alma Nove & Wahlburgers Paul Wahlberg
Aura & Tamo at the Seaport Hotel Robert Tobin
Backyard Farms Tim Cuniff
Bambara Jay Silva
Battery Park & Sweet Caroline’s Joshua Smith
BOND at the Langham Hotel Mark Sapienza
Brasserie Jo Nicholas Calias
Catalyst William Kovel
Church Jonathan Gilman
Cinquecento Justin Winters
Davio’s Northern Italian Steakhouse Rodney Murillo
Del Frisco’s Double Eagle Steak House Derek Barragan
Flour Corey Johnson & Jeffrey Stevens
Jamaican Me Hungry Eric Campbell
Kick Ass Cupcakes Sara Ross
LaVallee’s Bakery Goods Distributors Andy LaVallee
Lucky’s Lounge Luke Beardslee
Mela Ranveer Brar
Philip R’s Philip Rotondo
Seaport Hotel & World Trade Center Karen Hodsdon & Richard Rayment
Taranta Jose Duarte
Top of the Hub Mark Porcaro
Treat Cupcake Bar Adie Sprague
Tremont 647 Andy Husbands
Union Bar & Grille Keenan Langlois

Where: The Seaport Hotel & World Trade Center,  200 Seaport Boulevard, Boston (along the upper level viaduct)
When: Friday, June 14
VIP/Media Reception: 6:30pm
Main Event: 7pm–9:30pm
Cost: $70 per person (includes admission with complimentary beer, wine and culinary tastings) Tickets: Tickets available online: www.seaportboston.com.

2) Fleming’s Prime Steakhouse & Wine Bar has just launched, at each of its 65 locations nationwide, the Fleming’s WiNEPAD™, a custom app on iPad that helps guests navigate the restaurant’s extensive wine list tableside or at the bar. “For our guests, the Fleming’s WiNEPAD™ takes the guessing out of ordering wine,” said National Director of Wine Maeve Pesquera. “We look forward to enhancing the experiences of our guests and taking the intimidation factor out of wine.”

The WiNEPAD™ has easy-to-use, intuitive and interactive software, but it also provides label-specific tasting notes and, in some cases, the story behind the wine. Another unique and differentiating element is the ability for guests to match their current mood with specific varietal categories and tastes, providing a customized experience with the “What’s Your Mood” function. White wine moods range from Fragrant & Fruity to Rich & Elegant, red wine moods include Big & Intense and Rich & Voluptuous, and sweet wine moods feature Sweet & Mouthwatering and Sweet & Powerful. The Mood Matcher function offers more than 10 moods with various wine selections for each to satisfy guests’ ever-changing tastes.

Other standard features including:
--Wine List Tab: Sorts wines in progressive order from lightest to fullest by region, varietal, Fleming’s 100® selections, wines rated at 90+ by Robert Parker Wine, Wine Spectator and Wine Enthusiast and local selections chosen by the location’s wine manager.
--Maeve’s Raves: Presents wines selections recommended by the National Director of Wine Maeve Pesquera.
--Perfect Pairings: Showcases wine and food pairings based on the guests’ menu selection by providing three paired wine options that accentuates complementary flavors. This takes the guesswork out of selecting a glass of wine for each course.
--Spin the Bottle: Provides a fun and adventurous take on ordering wine for the indecisive. The bottle icon spins and lands on a different selection each time.
--Share This Wine: Gives Fleming’s guests the ability to email themselves any wine on the wine list. The email comes to the guest’s inbox complete with their new favorite wine, tasting notes and an image of the label.

3) Tuscan Village, in Salem, New Hampshire, will host their very own cooking school “Scuola Culinaria,” for those wishing to learn and experience true Italian-artisan cooking. Launching Wednesday, May 22, from 6:30pm–9:30pm, the first in the school’s series of classes will launch with “An Evening in Tuscany” featuring celebrity Chef Mary Ann Esposito and the creator of the Tuscan Brands empire, Joe Faro.

The first class, An Evening in Tuscany will consist of a demo class and a 3-course dinner held in Tuscan Kitchen and led by Esposito and Faro in which guests will see each dish demonstrated, followed by the presentation of the dish. Guests will get to interact with Esposito and Faro during the demonstrations. Guests will received an autographed copy of one of Mary Ann Esposito’s books and a Tuscan Market apron as well as recipes from the evening’s dinner for $85 per person (beverages, tax and gratuity not included).

MENU
--ANTIPASTI: Chickpea Meatballs, Roasted Tomato Sauce, Pecorino Toscano Spiedini of Grilled Fig, Robbiola Wrapped in Speck, Vin Cotto Drizzle
--PRIMI: Sweet Potato Gnocchi, Butter Sage & Walnut Sauce Duck Raviolo, Amarena Cherry & Sangiovese Pan Sauce, Candied Hazelnut Crumble
--SECONDI:  Shrimp Amalfi Style Crispy Pork Shank, Braised Peach & Shallot Mostarda, Creamy Ancient Grain Polenta
--DOLCI: Almond Paste Cheesecake, Blackberry Gelato, White Chocolate Drizzle

Tickets for the event are available by calling Tuscan Kitchen at (603) 952-4875, or online at: http://www.tuscanbrands.com/kitchen/cooking-school/

4) Chef Tim & Bronwyn Wiechmann of T.W. Food, an excellent Cambridge restaurant, are opening a new restaurant, Bronwyn. This will be a Central and Eastern European-inspired restaurant, located in Somerville, and will open on Wednesday, May 15. Located at 255 Washington Street, Bronwyn will initially be open for dinner, with brunch and late-night sausage to follow. The restaurant will begin accepting reservations at 617-776-9900 on Saturday, May 11.

The menu will showcase Central and Eastern-European dishes made from the best local ingredients from nearby farms in the Boston area, including Hausbrot (breads), Appetizers, Wurst (sausages), Noodles, Mains, Sides and Desserts. The bakery will offer sour and chewy giant Bretzels with sea salt flakes and artisan breads made with whole grains milled in-house, and the beverage program will highlight Central and Eastern-European selections. Many of the design elements in the restaurant were either handcrafted by Chef Wiechmann or brought back from his travels overseas.

Highlights from the menu include Hand-twisted Bavarian Sausages; Dark Beer Soup with Aged Cheddar Kreplach; Foie Gras Knish with Potato, Prune, and Hazelnut; Spatzle with Emmenthaler, Onion, Asparagus, and Verbena; Bavarian Roast Chicken with citrus-pineapple cure and grilled red cabbage; thin veal “Jagerschnitzel” with foraged mushrooms and walnut; and Riesling Sauerkraut.

5) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Pasta Making with Pino. Impress your friends and family with your knowledge of how to make a variety of pastas, taught by Lucia Executive Chef Pino Maffeo. Some topics will include different varieties of pasta, filled pastas- ravioli and tortellini, as well as recipes and cooking techniques.

When: Wednesday, May 22, from 7p.m.-9 p.m.
Cost: $50 for the public (and includes a meal after class)
Students can sign up and pay at host station before class date or pay by credit card by phone. For more information or to book a spot, please call (781) 729-0515.

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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) Chef Matt Louis, owner of Moxy in Portsmouth, New Hampshire, introduces the new Fab Five, a new five course tasting menu highlighting the restaurant's most popular dishes to date. It is designed to help a guest visiting Moxy for the first time, and quite possibly, experiencing true tapas for the first time. Louis has found "it can be intimidating for guests to order multiple dishes, so we are bridging the gap for them and making some choices that we think they will find delicious and make the whole experience relaxing and fun." Louis observes "most diners are still finding their comfort zone with tapas dining. They worry did I order too much, too little, what is just right?"

Louis is taking away any intimidation factor by selecting the restaurant's favorite dishes, sometimes combining a few into one, so that guests don't miss out on a few favorites. For example, "instead of a clam course, pork belly course and short rib course, we have created one course bringing those ingredients together in a tapas tasting of local land and sea."

The Fab Five is available 7 nights a week and costs $29.95 per person with an optional cocktail & wine pairing for $20.

Sample Fab Five Menu
1
grilled apples & pears
vermont chèvre, caramelized onion, crispy kale, sunflower-pumpkin seed granola
nv farnum hill extra dry cider, lebanon, nh
2
tapas tasting of local land & sea
fried clams, apple cider lacquered pork belly, beef short rib marmalade
nv gruet blanc de noir brut, new mexico
3
roasted cauliflower & brussel sprout leaves, sugar pumpkin puree,crispy sunchokes
throwback brewery "dippity do" american brown ale, north hampton, nh
4
roasted monkfish, sunflower-arugula "pesto", tempura red onion, seared maine cherry tomatoes
2011 adelsheim pinot gris, willamette valley, or
-or-
johnny cake community, cornmeal pancakes, brown sugared pork shoulder, house sauces, crispy onion, pickled cucumbers
2009 artesa elements, napa valley, ca
-or-
misty knoll farms pan-seared chicken thighs, crème fraiche, pickled ginger, cilantro, lettuce for wraps
2010 cortijo rioja, spain
5
new england dessert sampler, whoopie pie slider with chocolate dipping sauce & indian pudding with sweetened cream
broadbent madeira, 10 year malmsey, portugal

Check out my previous review of Moxy. It is an excellent restaurant and this Fab Five is a great way to experience the diversity and quality of the restaurant.

2) What if the Mayans were right? What if the world really does end on Dec. 21st? The Painted Burro is throwing an “End of Times” party on December 21, from 5pm-1am, where guests can enjoy the last luxuries on the Earth’s final day with Chef/Owner Joe Cassinelli and Executive Chef Danny Bua, Jr.’s Latin flavor menu and cocktails. The menu will be jam packed with the Painted Burro’s playful twists on classic dishes where local and seasonal ingredients take center stage as well as some traditional Mayan dishes and Mayan drinks. Mayans are known as the first people to eat chocolate and they also incorporated it into traditional drinks so it will play prominently on the menu.

There will also be games like Mexican Bingo as well as a “confession” box where guests can write their last sins on paper and place them into a box that will exonerate them before the end of the world. There will be a communal countdown to midnight with the entire restaurant and a toast if we make it to December 22nd.

In addition to their Mayan food and cocktails, the Painted Burro will also have their handcrafted margaritas (100% agave tequila, combier & lime to showcase the pure flavors of tequila), wide variety of Mexican beers, and other themed cocktails.

Reservations are welcome by calling 617-776-0005 or booking on OpenTable. There is no cover charge for this party.

3) Legal Harborside is gearing up for the holiday season at Liberty Wharf. From December 2nd through Christmas Day, the second floor at Legal Harborside will serve a “Feast of the Seven Fishes” tasting menu featuring seven courses from the best of the sea.

Legal Harborside’s menu will be presented as follows:
--Merry Oysters (smoked foam, pickled quince mignonette)
--Stone Crab Claws (aleppo pepper kaffir lime romesco)
--Pan Seared Scallop (jasmine-wild mushroom consommé, drunken maitake, bonito flake)
--Butter Poached Lobster (ramen noodle, black miso broth, fresno, cilantro)
--Sautéed Sablefish (burnt flour gnocchi, pickled radish, brussels sprout leaves, celeriac-sherry emulsion)
--Prosciutto Wrapped Monkfish (porcini, savoy cabbage, lobster coral)
--Slow Roasted Arctic Char (leek spätzle, heirloom root vegetable, truffle-parsnip nag)

Cost: $75 per person

4) Olé Mexican Grill is bringing a Mexican holiday tradition to its Cambridge location with the Hot Ponche Cocktail, a traditional punch packed with fruit and served with rum or brandy. The base of the cocktail is piloncillo, a dark brown unrefined cane sugar, mixed with water and cinnamon sticks, and finished with winter fruits like apples, pears, prunes and guavas, which round out the flavors of the punch with tangy, citrus notes.

During the holidays in Mexico, a pot of ponche is always kept hot on the stove and ready for guests, and at Olé it’s no exception. For $8.00, guests can warm up and relax with a hot cup of the delicious and fruity concoction. For those who want to brew their own at home, Ole has shared its original recipe below.

Recipe (Serves 4)
Preparation Time: 20 minutes

Ingredients:
15 guavas
1 cup raisins
2 cups prunes
300 grams of tamarind
6 pieces of sugar cane
4 apples
4 pears
6 pieces of Mexican cinnamon (15 cm)
Piloncillo (Mexican cane sugar)
30 cups of water

Directions: Chop the fruit and let it boil with all the ingredients (except alcohol) for around 30 minutes or until the fruit is cooked. Serve with rum or brandy.

5) Chefs Brian Poe and Shawn Russell are getting ready to heat things up in the kitchen at Poe’s Kitchen at the Rattlesnake. This winter, take a trip south of the border with new offerings and they have also refreshed their beverage program to bring forth some winter time mixing and shaking.

New appetizers include: Hoppy Beef Empanadas (flaky empanadas stuffed with cinnamon, jalapeño, Tettnang Hop braised beef, Centennial Hop cheese sauce, purple cabbage - $12.95); Taquitos (Fresno chili and beer-braised beef short rib, pepperjack cheese, cilantro slaw, spicy mole, sofrito ranch - $12.95); and, Chipotle Wings (smoked jalapeño rubbed, celery poblano and blue cheese sauce - $10.95). There are eight taco offerings with newcomers like: Antelope Tacos (duck fat infused ground antelope, jalapeño bacon ranch, Chihuahua cheese, smoked Fresno chilies, fried corn tortillas, salsa fresca, dressed greens - $13.95); Spicy Shrimp Tacos (Latin rubbed jumbo shrimp, lime cilantro slaw, spiced roasted pepitas, mango moho, orange jalapeño salsa - $14.95); and, Grilled Lamb Tip Tacos (rubbed with cilantro, chilies and Poe-co Loco seasoning, cucumber, tomatillo and red onion salsa, lamb chopper cheese, corn tortillas - $14.75).

For soups, sandwiches and entrees, winter preparations include: a bowl of Baked Potato Soup (roasted Yukon Golds, Applewood bacon, jalapeños, Chihuahua cheese, cilantro, chive sour cream - $10.95); Latin Catfish Sandwich (Latin spiced Delta catfish, lime cilantro aioli, lettuce, tomato, ciabatta - $14.50); Grilled Portobello Pita (jalapeño marinated Portobello mushrooms, dressed Romaine salsa fresca, roasted garlic and shallot aioli - $11.95); Citrus Grilled Chicken Sandwich (peppercorn, lemon and jalapeño chicken, arugula, chickpea and jalapeño mayo, salsa fresca, ciabatta - $14.25); Chef Shawn’s Enchiladas (chili garlic braised chicken, corn tortillas, spicy tomato chili sauce, melted Oaxaca cheese, shrimp, chorizo, black beans and basmati rice - $17.95); and, Sweet & Spicy Beef Rib (one pound stout braised beef rib, Anaheim chili grit cakes, red pepper roasted asparagus - $24.95).

Rotating seasonal drafts include selections such as: Avery Joe’s Pils ($6.50); Brooklyn Octoberfest ($6.50); Blatant Session Ale ($6.50); Northcoast Redseal Ale ($6.50); and, a half-liter Weihenstephaner Heffe ($7.00). The mixologists will now shake up the following: Cranberry Jalapeño Margarita (Patrón Anejo, muddle jalapeños and cranberries, Drambuie, homemade mix - $12); Harvest Margarita (Cuervo Gold, Dr. McGillicuddy’s Apple Schnapps, fresh apple, champagne, cider mix - $8); Texas Toddy (Deep Eddy Tea Vodka, Peach Schnapps, mint, lemon, cloves, hot water - $7); Royal Sour (Crown Royal, Goji Berry Liqueur, fresh made sour mix, brandied cherries - $11); and, The Bostonian (Espolon Silver, Citronage, agave nectar, fresh lime juice, prosecco float - $10).

For those really looking to take in some heat, Poe’s Kitchen at the Rattlesnake will continue with their waiver-required Ghost Chili Challenge (Espolon Reposado infused with ghost chilies, blood orange juice, homemade mix - $16).

6) Now you can do good and eat well by dining at some of the Boston area’s most celebrated restaurants during the 31st annual Super Hunger Brunch. With a growing list of more than fifteen restaurants, diners can choose sweet and savory dishes from menus designed especially for the Super Hunger Brunch. Prices are set at $25, $35 and $50 per person. This holiday season, give the gift of brunch to the foodies on your list while helping to end hunger in eastern Massachusetts. For more information and to purchase gift certificates visit gbfb.org/SuperHungerBrunch. To view menus and make reservations visit the websites of participating restaurants beginning January 2.

According to Catherine D’Amato, President and CEO of The Greater Boston Food Bank, chefs, restaurateurs and purveyors are among her organization’s most compassionate and consistent benefactors. “The food community has always supported our efforts to feed those in need in eastern Massachusetts. We are so grateful for their time, their talents and their generosity.”  In 2012, over 1,600 people took part in this important fundraising effort that raised more than $67,000.

The Greater Boston Food Bank (GBFB) is the largest hunger-relief organization in New England and among the largest food banks in the country. GBFB distributes nearly 41 million pounds of food and grocery products annually to 550 member hunger-relief agencies and more than 30 direct service programs throughout eastern Massachusetts in a dedicated partnership to end hunger in our region. This provides meals for as many as 545,000 people a year. GBFB is a member of Feeding America, the nation's food bank network.

Participating restaurants include:

·         Blue Ginger

·         Chez Henri

·         Craigie on Main

·         Darryl’s Corner Bar

·         Grill 23 & Bar

·         Hamersley’s Bistro

·         Harvest Restaurant

·         La Morra

·         L’Espalier

·         North 26

·         Rialto

·         Sel de la Terre

·         The Elephant Walk

·         The Fireplace

·         Tomasso Trattoria  

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Boston Cocktail Summit: Spirit Recommendations

You can't have a conference dedicated to spirits and cocktails unless you provide plenty to taste and drink. At the Boston Cocktail Summit, they certainly provided ample opportunity for tasting and drinking, from some of the seminars to the evening parties. In addition, there was a Craft & Fine Spirits Showcase, separated into a Grand Tasting Room and a Craft Distiller's Hall, where a myriad of spirits and cocktails were presented for sampling.

I spent several hours on Saturday sampling in these two rooms, generally passing on those spirits I already knew, seeking out the different, interesting, unique and unusual. Tasting so many spirits is not an easy task, as even if you spit, you still absorb some of the alcohol. It is more difficult than wine tasting due to the much higher alcohol content of the spirits. Fortunately, both rooms had some snacks to help cleanse your palate and absorb some of the alcohol. Plus, taking a lunch break, a burger and tater tots, helped keep me going for  more tasting in the afternoon.

This is a great time in the spirits world, and there has never been a greater number and diversity of artisan and high-end spirits available. No matter what your preference, you can find plenty to please your palate. And if you are adventurous, you will find much to satisfy you, much to delight and tantalize you. I am going to highlight some of the alcohols which most impressed and excited me, those which intrigued me because of their uniqueness and fine taste. I may follow up on some of these spirits in the future, to gain more information about their creation, and if so, I will report back.

Let me start with some local spirits. I previously toured Turkey Shore Distilleries, sampling three of their rums. At the Summit, they presented their newest offering, which had only been bottled less than a week before. The Old Ipswich Golden Marsh Spiced Rum, a limited edition, is basically a blend of 80% of their White Cap rum and 20% of their Tavern Style Amber with the addition of ten different spices. Master Distiller Evan Parker says, "With the cooler weather, we created a flavor profile that is perfect for those crisp days out and about or for those cold nights by the fire."

The rum presents a bright, golden yellow color and a spicy aroma, which will bring to mind autumn and cool weather. It has a smooth taste, with delicious fall spice notes and hints of orange peel. This is definitely a rum to enjoy now, either on its own or in a cocktail. Evan states, "For a simple, tasty cocktail, you can pair Golden Marsh Spiced Rum with ginger beer or hot cider." I could easily see this rum added to some hot cider.

They also had an intriguing cocktail to taste, which was made from the Golden Marsh Spiced rum, caramel, butterscotch liqueur, and spiced apple cider, topped with a Pumpkin Munchkin. The rum complemented this drink very much and I think apple cider is a great pairing. The guys from Turkey Shore, Mat Perry and Evan Parker have created another winner.

Grand Ten Distilling is another local distillery, located in South Boston, and Luke O'Neil has just written an interesting article in The Phoenix about this distillery. For background on the distillery, you should check out his article though it only discusses their Wire Works Gin (which I did not taste). I tasted three of their other products and found all three to be interesting.

The Amandine Barrel Aged Almond Liqueur spends about 6 months in 30 gallon American oak barrels. They use 30 gallon barrels as it is easier for two people to move them around rather than the usual 53 gallon barrels. The barrels are toasted, not charred, as they do not want the barrels to filter out any of the taste. All the color of liqueur is due to the barrels. The liqueur had a pleasant almond taste, not too sweet, and would make a fine addition to a cocktail. The Angelica Botanical Liqueur is made with angelica root, cinnamon, orange peel and cloves. It too is not sweet, but is aromatic and floral with a fresh, clean taste and slight hints of spice. Another liqueur that would add interesting flavors and aromas to a cocktail. The Fire Puncher Fire Vodka has a hickory smoked and pepper flavor, and I found the peppery notes to be far more prominent than the mild smokiness. It is farily easy drinking and would be great in a Bloody Mary.

Another local company, in Somerville, is Infusion Diabolique which is a collaboration between Executive Chef Robert Fathman and Brandon Bach, both who worked at Azure. They produce infused alcohols and at the Summit showcased two of them, their bourbon and tequila, though it appears they also make an infused rum. They are all infused with natural fruits, herbs and spices.

The Infusion Diabolioque Kentucky uses a four year old bourbon and infuses it with dried organic Black Mission figs, Madagascar & Tahitian vanilla, cinnamon, star anise, black currants, cloves, and allspice. It smells like typical bourbon with subtle spicy notes and on the palate, the bourbon flavor is enhanced by subtle fruit flavors with a pleasant melange of spices. It was smooth and easy drinking, and would satisfy you on its own, though it would do well in a cocktail too. The Infusion Diabolioque Mixto is a silver tequila infused with sweet pineapple, Persian limes, cardamon, and mint. Up front, the usual tequila flavors are most prominent, but it then transforms into a more complex blend with some tropical fruit accents and subtle mint. The finish is smooth and long, with hints of lime. Again, it would work well on its own or in a cocktail.

Dunc's Mill is the oldest continuously operating distillery in Vermont. The founder, Duncan Holaday, previously created Vermont Spirits but now has moved on to creating local rum. He currently produces two rums, both which are made from Fair Trade, organic sugar cane and Vermont flavors. The Elderflower Flavored Rum is created with Vermont elderflower blossoms and Austrian elder essence, which is infused into a light rum. I was impressed with this rum, which possessed a delightful floral aroma, and on the palate was smooth, clean and dry with a prominent, but not overwhelming, taste of elderflower. It was a well balanced spirit which reminded me somewhat of a dry version of St. Germain Elderflower Liqueur. I am not a huge fan of maple flavor but their Maple Flavored Rum, made from Vermont maple syrup, was pleasant. It was dry and possessed a milder maple profile, once again also smooth and clean. Another well balanced spirit, you should check out both these rums.

In 2006, the Consejo Regulador Del Tequila (CRT), the ruling tequila body in Mexico, added a couple new tequila categories: Extra Anejo and Infused Blanco Tequila. Tanteo has taken advantage ot the later of the two categories and currently produces three Infused 100% De Agave Tequilas ($36-$40). Their inspiration was the fruit cups, topped with chiles, they found in Mexico. Their blanco tequilas, Jalapeno, Cocoa and Tropical, are infused with natural ingredients, such as organic jalapenos.

Their Jalapeno was my favorite of the three, and it is produced by infusing organic jalapenos, hand-sliced, which are mixed in a 10,000 gallon tank with the tequila. On the nose, there is some grassy notes as well as the typical agave, and on the palate, the tequila flavor was very prominent up front. On the finish, rather than the usual tequila bite, you ended up with a spicy and delicious jalapeno burn. It was not overly spicy, but very noticeable and I loved that heat. I could easily enjoy this on its own though it would make great cocktails as well.

The Cocoa is made with roasted, malted and raw cocoa, like a traditional mole, and has a little jalapeno added as well. It presented a strong cocoa flavor atop the tequila notes, a strange combo that actually worked, and certainly was intriguing, though not my personal preference for a spirit. Yet I could see it working well in the right cocktail. The only issue is that I didn't get much of a jalapeno kick to this tequila. The Tropical is infused with pineapple, mango, and guanabana, also known as soursop, and there was a little jalapeno added too. The tropical fruits added subtle flavors, enhancing the tequila, though again the jalapeno wasn't really assertive. I could see this tequila working well in a tropical cocktail.

The Macchu Pisco La Diablada is intended to be a high-end Peruvian Pisco and is currently not available in the U.S. but that will hopefully change soon. They only make 1000 bottles so even when it becomes available, it will be in very limited supply. La Diablada is a blend of 3 Pisco grapes: Quebranta, Moscatel and Italia. It is rested, not aged, for about 18 months and sees no oak. It is very aromatic with a smooth taste of herbs and fruit, with some underlying spiciness. A complex taste with a lengthy and pleasing finish. Though many know of the Pisco Sour, this is a Pisco that you might want to enjoy on its own, rather than as the base for a cocktail.

I love a good bourbon and the Rock Hill Farms Bourbon, produced at Buffalo Trace, really excited my palate. It is a single barrel, Kentucky Straight bourbon that is 100 proof, though you probably won't notice the alcohol is that high. It is an excellent sipping bourbon, smooth, complex and absolutely delicious with nice vanilla notes and intriguing spicy elements on the finish. This is definitely a bourbon I will add to my home bar.

Brendan Edwards of Third Wave Brands, a supplier of spirits and wines, presented several different brands (including Montanya Distillers, Delirio de Oaxaca, and Cariel Vodka) and I found them compelling.

Montanya Distillers, owned by Karen & Brice Hoskin, was founded in 2008 and is now located in Crested Butte, Colorado. which is is the West Elk Mountain range of southwest Colorado. They currently produce two rums, the Platino Light Rum and Oro Dark Rum. The rums are all natural, each made with only four ingredients, including water, sugar cane, yeast and honey. The water comes from Colorado mountain springs while the sugar cane is from Maui, Hawaii. At the time of bottling, a tiny bit of Colorado mountain honey is added to the rum.

The Oro is aged in a fresh, American oak whiskey barrel that previously held Stranahan's Colorado Whiskey. The Oro was a fine sipping rum, with a pleasant blend of flavors, including vanilla, honey, caramel, and mocha hints. I really enjoyed it and would drink it both straight or in a cocktail. The Platino is aged in a barrel that once aged Oro, so the barrel has far less effect on the rum. The Platino is also filtered and I found it to be very aromatic, a lighter rum with vanilla and herbal notes. For me, it would be best used in a cocktail.

Delirio de Oaxaca is a traditional palenque in Matatlan, Oaxaca, producing Mezcal by Master Distiller Fernando Santibanez. The Mezcal Joven is double distilled in copper alembics from 100% Agave Espadin and only 10,000 bottles were produced. It had an intriguing smoky nose with a prominent taste of agave fruit and a mild smokiness. Quite tasty and I could drink it on its own or in a cocktail. The Mezcal Reposado has been aged for about 4 months in lightly toasted American oak and only 5000 bottles were produced. It had a lighter nose of smoke, and on the palate it was softer and more subtle, with the same delicious fruit flavors and hints of smoke. Again, another winner.

Cariel Vodka was created by Master Blender Peter Carlson in Sweden, who desired to create a vodka with natural flavor and the product just came on the U.S. market in July. It is produced from Swedish winter wheat and barley, as well as glacial water from Lake Vattern. I found the vodka to have an almost subtle sweetness to the aroma, with an intriguing and smooth taste, elements of herbs, grain, and subtle peach flavors. It is definitely not a tasteless vodka but rather presents an enticing melange of subtle tastes. I was impressed. They also produce a Vanilla Vodka, made with the addition of vanilla from Southern India and Madagascar. It had a big, bold vanilla aroma and flavor, yet it remains only mildly sweet, not cloying like many other flavored vodkas. I can see this working well in the right cocktail.

Koval Distillery, founded in 2008, was the first craft distillery in Chicago since Prohibition. The founders, Robert and Sonat Birnecker, gave up their academic careers to create the distillery. Using custom-made Kothe potsills, they produce organic and kosher liqueurs and whiskey. The whiskey is made in small batches from 100% Midwest organic grain from Midwest and aged in 30 gallon organic oak from a Minnesota cooperage.

My favorite of the three I tasted was the Lion's Pride Dark Rye, made from 100% Rye. It presented nice vanilla and bold spice flavors with hints of citrus. A nice sipping whiskey. The Lion's Pride Dark Millet had a more earthy flavor with vanilla accents. The Lion's Pride 47th Ward is made from a mash bill of rye, wheat, oat and malted barley, and is aged in heavily charred oak. Each grain is distilled separately. This is a complex and spicy whiskey, but at 94 proof, you probably need to add a little water to mute some of the alcoholic heat.

In general, I am not much of a Gin guy because I find too many gins with a strong juniper taste. But, I have found myself enjoying much more the ancestor to gin, Genever, which is made with numerous botanicals and where any juniper flavor is far more subtle. Veronique Beittel is the owner of Flemish Lion, an importing company, based in Vermont, of Belgium Genever. She even has an informative website of information about Genever. At the Summit, she was showcasing two Genevers from Diep9.

The Diep Young Genever is distilled using 19th century techniques, hand crafted in a traditional copper pot at De Moor, Belgium's smallest family owned distillery. It is produced with a combination of rye, wheat, malted barley, and nine botanicals. Those botanicals include juniper berries, sweet orange peel, blessed thistle, carob, nutmeg, guinea pepper, angelica root, cinnamon and coriander. I liked the herbal blend on this spirit, which was relatively smooth and easy drinking. I think the key was the balance of the botanicals, that none of them seemed to overpower the others. The Diep9 Old Genever is distilled using 16th century techniques and is barrel aged for two years in French oak. It is also packaged in an old style clay bottle. Though it too has a balanced, herbal taste there is also a deeper, earthier element, which really intrigued me. Try these Genevers and let them open your eyes to the possibilities.

Palm Bay International is a distributor of wines and spirits and they showcased several of their products at the Summit, from mezcal to whiskey.

Los Amantes, which translates as "the lovers" and is inspired by an ancient Aztec legend, produces Mezcal  made of 100% agave from Oaxaca. Only a small supply of this traditionally produced spirit is available in the U.S. The Joven has about 2 months of barrel aging and the nose had a mild smokiness with a bit of brininess as well. On the palate, it was smokier, with strong fruit flavors and a nice smoothness to the finish. Delicious and easy drinking. The Reposado has been aged for about 6 months in American oak and its taste was superb, a complex melange of flavors, smokiness and subtle accents of fruit. An excellent sipping spirit, it is highly recommended.

The Bastille 1789 is a French blended whisky hand-crafted in the Cognac region and produced from barley and wheat grown in northeast France. Their water derives from the Gensac Spring and it is naturally filtered through limestone. It has been finished in French Limousin oak casks. It was an intriguing whiskey, with a complex blend of flavors, with orange notes, dried fruits, honey and Christmas spices. There was a mild earthy backbone, and it was smooth and easy drinking with a satisfying finish.

The Irishman, founded in 1999 by Bernard and Rosemary Walsh, produce a line of Irish whiskey based products. The Original Clan is a pot still blend of 70% single malt and 30% pure pot still. It was triple distilled and matured in bourbon casks. This was produced in a pre-Prohibition style and is said be be a "gateway" Irish whiskey. This is a delightful sipping whiskey, with delicious flavors of caramel, honey, vanilla and butterscotch as well as slight undertones of pepper and spice. It goes down so easy and lingers in your mouth for a long time. I can understand why so many people will enjoy this whiskey.

The Single Malt is produced from 100% malted barley, was triple distilled and then matured in first-fill bourbon and sherry oak casks. Only 1000 cases of this whiskey were made. This is a more serious whiskey, being complex, subtle and intriguing. There is less sweetness than the Original Clan and a bit more spice, and the finish is even longer and more pleasing. This is definitely a whiskey to slowly sip and savor, and will appeal to whiskey aficionados.

The Superior Irish Cream is a blend of real Irish cream and 100% Irish whiskey, with added hints of vanilla and toffee. All of the ingredients are natural and it does not contain any thickening agents or artificial ingredients. It is based on an old family recipe and was a satisfying pleasure. There is a thick, creaminess to the drink and the whiskey flavors are not hidden in the least. It does not taste artificial in any way, and with winter approaching, you might want to stock up on a couple bottles for those chilly evenings. Add a bit to your coffee or tea, or just drink it on its own.

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