Learning Risotto at Lucia Ristorante

"Risotto – when made correctly – speaks of Italy."
--Lidia Bastianich

I've been pondering which risotto to make later this week, whether a traditional Risotto alla Milanese or something a bit more creative such as a Pear & Gorgonzola Risotto. Last week, I wrote about Risotto: Origins, Variations & Rice, giving some background and basics on this compelling Italian dish. In addition last week, I attended a Risotto cooking class, as a media guest, at Lucia Ristorante, learning how to prepare three different risotto dishes as well as using risotto to make Arancini. The class was informative and useful, tasty and fun, and I certainly would recommend that my readers attend future cooking classes at Lucia.

Earlier this year, Owner Donato Frattaroli (pictured on the right side) and Executive Chef Pino Maffeo (pictured on the left), began teaching monthly cooking classes at Lucia Ristorante in Winchester. Some of their prior classes covered Soups & Stocks, Artisan Pizza Making, Salads & Vinaigrettes, and Pasta. Each class runs about three hours, includes a meal, and costs $50-$60, making it an excellent value too. Their next class, which should be in September, will cover Preserving & Canning, and when I have more info, I will post about it in one of my future Sips & Nibbles columns.

"If you're cooking for a woman, make a good risotto and a salad."
--Wolfgang Puck

The Risotto class was popular, and there were ten attendees, though the class size is usually kept around five to seven. Originally, we were supposed to learn how to prepare Saffron Risotto, Wild Mushroom Risotto, and Seafood Risotto but at the class Chef Pino and Donato also decided to teach us how to prepare Arancini. Initially, we sat at tables for a brief intro about risotto, led by both Chef Pino and Donato, and soon enough we moved to a kitchen for a more hands-on lesson about preparing risotto.

I've attended other chef cooking classes at local restaurants and they often can be far more demonstrations, rather than having the attendees do much of the cooking. This class though immersed the attendees in both preparation as well as cooking, from dicing up onions and cleaning squid to sauteing mushrooms and cooking the rice. Demonstrations have value, but actual experience at cooking recipes is invaluable, elevating this cooking class above many others.

Chef Pino began by trying to assure us that making risotto is "pretty easy" as well as telling us that "there are no rules." There is no singular method to prepare risotto, and you will find plenty of chefs giving different advice. For example, though many claim that stirring risotto constantly is absolutely necessary, there are others, including Chef Pino, who disagree. It was also interesting to see when Chef Pino and Donato disagreed about certain aspects of risotto preparation, further proof that risotto is not a singular dish. For example, Chef Pino has no issue with using butter to finish a risotto but Donato would never do so, using only olive oil.

Risotto is also a versatile dish, and you can prepare it with a huge variety of different ingredients, dependent on your preferences. Even in Italy, you will find many different versions of risotto, with everything from asparagus to frogs. You can use any type of wine, from whites to reds, or even sake or beer. We used Arborio rice for our risottos, primarily because it is the easiest risotto rice for home cooks to find at nearly any market. Chef Pino mentioned to me though that he actually has had good results from using sushi rice!

"There are no two ways of making risotto; either you make it right, or it is not risotto."
--Lidia Bastianich

Trhoughout the class, Chef Pino and Donato showed us how to prepare and cook certain aspects of risotto and then they had us replicate those methods. Though they prepared much of the saffron risotto, they still had some of the attendees contribute to its cooking, such as stirring the rice after stock was added. Then, the attendees did most of the work in preparing the other two risottos. For example, I cooked much of the seafood risotto, from sauteing the onions, to constantly stirring the rice, letting the rice absorb the stock. Standing at a hot stove, stirring and stirring, while the rice plumped from the seafood stock, waiting until it reached the right consistency, with an al dente core.

Risotto actually doesn't take much skill, more just patience and observation. Work with quality ingredients and that will enhance your final product. Overall, it will take around 25 minutes to cook your risotto, and it will be well worth your time. You can make it as an entree or a side dish, and it can be created to accompany near any main dish. If anything, this class helped people to learn not to fear risotto preparation, which can seem intimidating. I know plenty of people who think it is too difficult at home, yet that is not truly the case.

"Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion."
--Mario Batali

Above, are two photos of Saffron Risotto, also known as Risotto Alla Milanese. The first photo shows it while it is in the preparatory stages, while the second shows the final product: yellow, creamy and delicious. That is one of the simplest risottos to prepare, but it doesn't lack in flavor. Traditionally, it is served with Osso Buco, braised veal shank. Making this risotto would be a good place to start for a home cook, to better comprehend the steps of making risotto.

For the Mushroom Risotto, we used a combination of Chanterelles, Portabella, Oyster and Shitake mushrooms, though you can use any type of mushrooms that you like. Chef Pino also recommended using mushroom salt in the preparation, as well as a bit of truffle oil, to enhance the savory flavor of this dish. This dish is a huge burst of umami flavor and would pair well with an umami-rich Sake, such as a Kimoto or Yamahai-style.

For the Seafood Risotto, Chef Pino had recently caught a number of squid in the Boston Harbor, and you can't get much fresher than that. So, the attendees had to clean those squids before they were ready to be used in the risotto. It was a funny coincidence that on the same evening of the class, some of the contestants on Masterchef also had to clean fresh squid.

The Seafood Risotto was made with clams, shrimp, mussels, calamari, and some red sauce, and I largely cooked the rice. This was probably the most complicated of the three dishes, because of the added prep, such as cleaning the squid, as well as the need to cook all of the seafood. Each component is not difficult, but you need to be well organized to be able to have everything ready at the proper time. This is the type of risotto that works well as a main dish.

As a special addition, we also learned how to prepare Arancini, rice balls. Each of us got to make an arancini, though Chef Pino cooked the prepared arancini for us. We began by preparing a half-sphere of saffron risotto and filled it with some Bolognese sauce and shredded cheese. Then we covered it with more risotto, shaping the result into a sphere. Afterward, it was rolled into a slurry mixture and then covered by panko. The first picture above shows the arancini before they were cooked. Again, this is a recipe that might seem difficult but it really wasn't.

After all of the preparation and cooking, we sat down at a large table together to enjoy the fruits of our labor. With glasses of wine, I ate some of all three risottos and one of the arancini, and everything was delicious. Each risotto was creamy and rich, yet possessed of its own unique flavors. If I had to choose one as my favorite, I probably would have to go with the mushroom risotto because of its explosion of umami.

I feel more confident about cooking risotto and will prepare it at home. It will probably take more trial and error at home, but I have taken some major steps in the right direction. This was a worthy cooking class and Chef Pino and Donato were fine instructors, making you feel comfortable in the kitchen and making it all fun as well as educational. I will likely take additional cooking classes at Lucia and strongly recommend that my readers do so as well.

Maybe I will try to make the Risotto with Four Cheeses, which contains Gruyère, Taleggio, Gorgonzola and Parmesan.

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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) On August 4th, Boston’s restaurateur, Nick Varano, the CEO and owner of The Varano Group, will open the doors to his newest dining establishment, Strega Prime. Located in the former Beacon Grille space at Tradecenter 128 in Woburn, this will be an upscale Italian Steakhouse, a new concept for Varano. Strega Prime’s new Executive Chef Farouk Bazoune, the former Executive Sous Chef at Mooo in Boston, worked hand-in-hand with Corporate Chef, Salvatore Firicano and Varano to develop the upscale steakhouse menu to incorporate touches of Varano’s famous modern Italian cuisine.

For salads and appetizers, highlights include: Hand Chopped Steak Tartar (prime beef, soy glaze, pickled red onion and marrow toast - $16); Fried Parmesan and Truffle Calamari (gremolota, sishitto peppers, fennel, spicy Arrabbiata sauce - $13); Braised Kurabuta Pork Belly (parsnip puree, exotic mushrooms, Madeira sauce -$14); and Roasted Beet Salad (beet puree, honey-whipped ricotta, Mache, pistachio dust - $11). For a la carte options, notable mentions include: Petite Filet (8 oz -$37) and the Porterhouse Steak for Two (42 oz - $88). There are a number of sharable sides like the Four Cheese Macaroni ($10/ with fresh lobster meat - $18) and the Sherry Wild Mushrooms ($14). There is also a section of fully plated entrées with options like: Seared Sea Scallops (mushroom pesto fregula salad, salsa verde, crispy shallots - $34), Butter Poached Lobster (parsnip puree, lobster beure monte – MRKT) and Cavatelli (ricotta cavatelli, fontina cheese, cheddar cheese, black truffle puree, confit garlic - $16/$29).

For lunch, menu highlights include: Prime Beef Carpaccio (house mustard sauce, shaved parmesan, arugula, Grissini -$13); Veal and Pancetta Dumplings (ginger soy sauce, micro cilantro -$12); Maine Lobster Roll (salad of greens -$19); Strega Prime Open Face Sandwich (sirloin, gorgonzola, baby tomatoes arugula -$15); and the PLT (pancetta, lettuce, tomatoes, Tuscan bread, parmesan fries -$12).

Strega Prime offers an extensive beverage program featuring house-made martinis, craft cocktails, wines and beer. The newly renovated space will feature a large wine cellar with over 1,300 selections of red and white wines and over 7,500 bottles for guests to enjoy. The extensive selection includes a number of rare and exclusive wines that date back as far as the late 1940’s. In addition to the by-the-bottle options, Strega Prime will offer 45 wines by-the-glass, as well as a selection of beers including 6 craft on-tap choices and 12 bottled beers.

Strega Prime is open Monday through Friday for lunch from 11:30am-5pm, and seven days a week for dinner service from 5pm-11pm. Strega Prime’s Ultra Lounge will be open until 2am seven nights a week. Strega Prime will also offer a Sunday brunch service, which is set to begin in the early fall of 2013.

2) On Tuesday, August 20, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Hugel & Fils. Hugel & Fils’ production averages 110,000 cases per year, of which around 90% is exported to more than 100 countries worldwide. Legal Sea Foods will team up with Frederick Wildman & Sons’ Director of Marketing & Fine Wine, Martin Sinkoff, to host a four-plus-course dinner featuring signature cuisine paired with Sinkoff’s choices from the Hugel & Fils vine.

The menu will be presented as followsr:

HORS D’OEUVRES
Crab & Wild Mushroom Tartlet, Thyme Lemon Aioli
Citrus Arancine, Dill Crème Fraîche
Oysters* on the Half Shell, Lime & Mint Granita
Hugel Gentil, Alsace, 2011
FIRST COURSE
Poached Sole Veronique (White Wine Sauce, Baby Mache)
Hugel Pinot Blanc, Alsace, 2010
SECOND COURSE
Pan Seared Striped Bass (Quinoa Salad, Tarragon Butter Sauce)
Hugel Riesling, Alsace, 2011
MAIN COURSE
Maine Lobster Casserole (Herbed Red Bliss Potato, Radicchio, Frisée Salad, Meyer Lemon Vinaigrette)
Hugel et Fils Riesling Jubilee Grand Cru, Alsace, 2007
DESSERT COURSE
Caramelized Pear Crostata (Honeyed Mascarpone Cheese)
Hugel et Fils Gewurztraminer Vendange Tardive, Alsace, 2005

COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series by teaching guests how to make a variety of Risotto dishes. On Wednesday, August 21, from 6:30pm-9:30pm, Chef Pino will show guests the methods and techniques it takes to make the perfect fall dish just in time for autumn. This class will include hands-on demonstrations on how to make his Saffron Risotto, Wild Mushroom Risotto, and Seafood Risotto. Some topics will include different varieties of risotto, as well as recipes and cooking techniques.

The Risotto class costs $60 per person. For more information about this event, or to make a reservation for the class, please call (781) 729-0515. I'll be at this class and am looking forward to learning more about making Risotto, which is certainly one of my favorite dishes. Hope to see you there too.

4) In late August 2013, Chef Tony Maws opens The Kirkland Tap & Trotter, his second Boston-area restaurant, touting a menu of rustic, hearty fare combining ingredients and unexpected flavors that you would find Chef Maws cooking at home for family and friends. Located in Somerville, The Kirkland Tap & Trotter’s atmosphere will embody an eclectic and cozy neighborhood vibe akin to some of the best “gastropubs” in England.

“The Kirkland Tap & Trotter is an ‘every night of the week’ kind of establishment, serving favorites you would find my friends and family gathered around on a Monday night,” says Chef Tony Maws. “You’ll find the same ingredients on the menu at Kirkland Tap & Trotter that you see at Craigie, but here they will be prepared simply and perfectly executed. You won’t see any swooshes on the plates here. I wanted to create a place where I could hang, and guests can embrace my jeans and a t-shirt philosophy, feeling comfortable enough to eat with their hands and play air drums.”

The 115-seat restaurant includes a 12-seat bar, with additional seating at high top tables alongside a large open dining room. The kitchen and menu centers around a large wood-fired grill set into a masonry base, featuring dishes such as: Grilled Spice Crusted Chicken Wings, radishes, arugula; Grilled Red Chile Salmon Head, oxalis; and Grilled Sardines Provençale, parsley, red onion.

The drink menu is also representative of the libations that Chef Maws and his friends and family enjoy imbibing at home, and will feature a large beer list, and an expansive wine by the glass list tilting toward Old World terroir and funky wines made by real people. Additionally, The Kirkland Tap & Trotter has partnered with Revolution Cocktails to create a unique cocktail menu with drinks that are well-crafted but “don’t take ten minutes to make.”

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A New Craft Beer Cellar In Winchester

The Passionate Foodie walks into a beer store...

I know, it sounds like the starting line from a joke but it isn't. On Monday, I checked out a newly opened beer store in Winchester. Yes, I went willingly. And even if you dislike beer, you should check out this store for its other offerings.

Kate Baker and Suzanne Schalow used to work at the Cambridge Common restaurant and embraced the craft beer movement when it started becoming more popular. They eventually wanted to strike out on their own and, in time, decided on opening a craft beer store. In 2010, they founded Craft Beer Cellar in Belmont and with their success, they have desired to open additional stores, as well as sell franchises. On Monday, they had the Grand Opening for the New England Annex in Winchester.

The primary focus of the new store is beer, and they currently carry about 400 beers, all from New England, and at least half of them are from Massachusetts. The store is only about 1/3 the size of their Belmont store, so they can't carry as much and must use their limited space to the best of their abilities. Everything is displayed well, and it is easy to see all that they carry. They will hold free tastings most Thursdays to Saturdays. This is a beer lover's haven, especially for those who love it local and craft.

I asked Kate to give me three top beer recommendations, without regard to any particular preferences. She chose the Mayflower IPA, GreySail Flagship Ale, and the Pretty Things Jack D'Or. If you need a gift for a beer lover, and don't know their taste, try one of these beers. I then asked her what was the strangest brew they carried, and she pointed me to the beers of Night Shift Brewing. For example, they make a rye ale aged on habanero peppers, a saison fermented with honey dew melon, and a wheat ale with orange blossom honey that is aged on tea leaves. Very intriguing brews.

If you need a beer glass for your brews, they also sell a small selection of glasses of various shapes and sizes.

They don't sell just beer and their other offerings are compelling. First, they have a nice selection of local Hard Ciders, including Fatty Bampkins, Bantam, Woodchuck, Farnum Hill, Angry Orchard, Citizen Cider and more. I am a big fan of hard ciders and most stores don't carry more than 2 or 3, so it is nice to see this wide selection.

They also carry a nice selection of local Meads, from places like Moonlight Meadery, Honeymaker, Green River Ambrosia and more. Mead is another beverage which most stores only carry a few choices, so it is good to see all the available options here.

And, dear to my heart, they even carry 8 Sakes, and may add more in the future. Todd, of Boston Sake, helped them make the selections and there are some excellent choices available from cool breweries like Dassai and Nanbu Bijin, as well as the Kikisui Funaguchi in a can. I look forward to the additional Sakes they will eventually add.

You will also find approximately 20 wines available, though only one of those is from a local, New England winery. The Still River Winery Apple Ice Wine. Frankly, these wines seems more as an afterthought, just to have a few for any non-beer drinkers. Though the store's focus is on beer, I think this is a lost opportunity to extend the the theme of the store. As they carry all New England beers, ciders and meads, why not also carry just New England wines? As they only carry about 20 wines, they could easily fill that number with good New England wines, from Westport River Sparkling Wines to hybrid wines from Vermont. It would make this store more unique.

Overall this is a cool store, with a beer selection sure to please and even if you don't like beer, you can check out their meads, ciders and sake. I think it is great that most everything is from New England, though I think they need to extend that to include their wines too. There is passion to be found here and I would love to hear my reader's thoughts about this new store when you check it out.

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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) Donato Frattaroli, owner of Lucia Ristorante in Winchester, and Executive Chef Pino Maffeo continue their cooking class series by offering guests an opportunity to learn how to create five different fresh, summer-inspired salad favorites.

On Wednesday, July 10, from 6:30pm-9:30pm, Lucia Ristorante will hold the next in its series of cooking classes, where guests will have a hands-on lesson on how to make the freshest Italian- style summer salads, along delicious vinaigrettes to pair together. Just in time for the heat of the summer, these not-so-typical cool salads are the perfect dish for any summer barbeque or dinner. Following the class, guests will be invited for a family- style meal of class-prepared dishes with both chefs. Notebook, recipes, and aprons will be provided.

This class will include hands-on demonstrations on how to make:

L’Insalata di Patata Italiana (Italian Potato Salad)
Caprese Salad With Balsamic Vinegrette
Arugula Salad With Lemon Vinegrette and Bresaola
L’Insalata di Pomodoro Italiana (Italian Tomato Salad)
Sicilian Orange Salad with Blood orange, Fennel, EVOO

The Summer-Salad class costs $60 per person For more information about this event, or to make a reservation for the class, please call (781) 729-0515.

2) Ducali Pizzeria and Bar is upgrading its brunch for the summer. Starting this Sunday, in addition to the regular brunch menu Ducali will be offering a summer “Kegs and Eggs” special: a beer flight + a breakfast pizza for $12.

Start with the choice of a beer flight, Beantown (Massachusetts brews only) or Around the World (multi-regional brews), which offer guests a selection of five, 4-ounce pours. Pair it with the choice of a Breakfast Pizza including: Pizza Ducale with potato, pancetta, mozzarella & egg; Pizza Verde with spinach, cherry tomatoes, mushroom, mozzarella & egg; Pizza Abbruzzese with sausage, onion, mozzarella & egg, and it may just be the classiest form of kegs and eggs around.

Other brunch menu entrees range from $7 to $12 and include:
Frittata Occidentale (Mushroom, onion, red pepper & pancetta frittata served with country toast & Italian style potatoes)
Frittata Tricolore Cheese (basil & tomato frittata served with country toast & Italian style potatoes)
Granola (Mascarpone & fresh berries with homemade granola)
Americano (Two fried eggs, Italian sausage, country toast and Italian style potatoes)
Pane Dolce (Baked French toast topped with Nutella, served with fresh fruit)
Frutta Fresca (Seasonal fruit bowl)

Brunch is held every Sunday 11am-3pm

3) Chef & Owner Jeff Fournier, of 51 Lincoln in Newton, is revitalizing the restaurant by adding new talent to the kitchen, rebuilding the menu, and creating a new interior look and feel. I am a fan of 51 Lincoln and am intrigued by the new changes.

The new culinary team includes: Nate Gibson as the new Chef de Cuisine, a promotion from his former role of Sous Chef at sister restaurant Waban Kitchen; Nicholas Mace as the new Sous Chef, a promotion from his former role of first line cook; and former BU culinary student, Fernanda Tapia, has taken on a more independent role by creating The Cooking School at 51 Lincoln, a weekly hands-on cooking series which teaches a small group the ins and outs of everything from knife skills to how to butcher a while pig.

Fournier and Chef de Cuisine Gibson have rebuilt the menu from the ground up, going back to basics and focusing on fresh, local ingredients and creativity. Fournier sees everything besides the protein as the vehicles for that dish, thus focusing on sustainability all the way through the fruits, vegetables, seeds and nuts. The kitchen is experimenting with innovative techniques daily (pickled beet relish, apricot clafoutis in mason jars, an Asian Surf & Turf made with seared skirt steak, salt & pepper oyster, warm egg yolk, scallions, Fresno peppers), and the menu changes true to season.

The new menu for summer is composed of:
--Cheese & Charcuterie, such as Pickled Smoked Pork and Valdeon, a Spanish cheese.
--Appetizers, such as Watermelon “Steak” Salad with golden beets, French feta, red beet vinaigrette, and fresh herbs and New England Style Shrimp Chowder
--Entrees, such as Herb-Roasted Fried Chicken with made-to-order buttermilk mashed potatoes, field greens, and plum jam and Pan Rendered Long Island Duck Breast with chilled buckwheat soba noodles and garlic sautéed gai lan.
--Vegetables, such as Ginger & Fennel Dusted French Fries served with chipotle & lime aioli and Polenta Fries with truffled parmesan dip.

Chef Fournier, Gibson, Mace, and Tapia are all hands-on with the creation and fruition of the 3,000 square foot 51 Lincoln Rooftop Garden. The garden grows a majority of produce used at the restaurant, and serves as inspiration for his house made and aged sausages and many whim dishes, producing: tomato plants, many types of herbs, cucumbers, potatoes, and many varieties of peppers. This August, Fournier and Gibson will be using this rooftop produce as a major component during Raw August, a month-long celebration of internationally influenced raw cuisine featuring dishes such as: Fresh Hamachi & Heirloom Melon Sashimi, Rosewater Ponzu, Toasted Sesame Seeds, Bulls Blood and Colorado Lamb Kibbe, White Onion, Parsley, Kalamata Olive Vinaigrette, Naan Bread.

For the summer season, the craft cocktail program concocted cherry and lavender infused vodka, coconut infused tequila, strawberry & lemongrass infused gin, and brown sugar & BBQ-spiced bourbon, to create the offerings: El Cocodrilo - Loco Fresno Chili & Coconut Tequila, Homemade Sour Mix, Fresh Muddled Avocado and a squeeze of fresh lime; Cherry, Darling! - Cherry and lavender infused vodka, Contratto Vermouth Bianco, Campari, dash of simple syrup, and garnished with an orange twist; Bubble Moon - Strawberry & Lemongrass Gin, Creme de Violet, Fresh Lemon, Je T'aime; My Carolina Crush - Brown Sugar & BBQ-Spiced Bourbon, Pineapple, Pomegranate-Soaked Cherries, Lyle's Golden Syrup.

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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) Shake off your funk and revel in the blues with The Beehive’s Blues On Sunday series. The Beehive is bringing you top notch blues complemented by tasty meals and libations compliments of Knob Creek every Sunday night from 8pm-12am. The all-star house blues band is led by 25-year-old musical veteran keyboardist and producer, Bruce Bears and features a core band of legendary players with a revolving door of guests singing, sitting in and getting down.

The Beehive invites guests to share a relaxing Sunday night of great performance with libations from Knob Creek including their Rye Whiskey and Single Barrel Reserve, and dishes from Executive Chef Rebecca Newell such as the Lowcountry Shrimp & Grits ($12), Stuffed Rack of Pork, Bacon, Apple & Brioche Stuffing, Brussels Sprouts, Cider Jus ($24), ‘Fall-Off-The-Bone’ Baby Back Ribs ($13) and the Beehive Prime Burger with Frites, and Slaw ($16).

2) Passion for good food mixed with fun and a dash of education is the inspiration for this spring’s event lineup at Farmstead, Inc. Cheese, wine, whiskey and brunch get the year started off right.

Upcoming events include:

Brunch at Farmstead, Inc.
First Sunday of every month beginning March 3, 10am-2pm
Every month, Farmstead whips up a morning-after spread that’ll knock your bacon-craving socks off. Think boudin noir sausage with biscuits and gravy, fried oysters and poutine, whiskey-brined Rhode Island ham, house-made candied nut granola and corned beef hash, washed down with French-press and Bloody Marys, of course. Reservations are accepted but not required.

Celtic Cheese and Whiskey Class
Sunday, March 10, 4pm-5:30pm
$65 per person
Celebrate St. Patrick’s Day with a blend of the Celtic lands’ best whiskeys and scotches and the cheeses that love them. The Farmstead, Inc. crew talks you through whiskey and cheese pairing basics while you sample Ireland’s finest brown spirits and curds. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/31013-whiskey-cheese-class.

Wine + Cheese = Love: A 101 Class
Sunday, April 14, 4pm-5:30pm
$50 per person
To honor the never-fail combination of wine and cheese, Farmstead, Inc. Barman David Magiantine and Cheese Monger Thomas Perry invite friends and fans to sample the pairings that made them fall in love with the worlds of vino and fromage in the first place. Guests are invited to learn the basics of pairings and polish their own palates and preferences. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/41413-wine-cheese-love-class.

Can I Eat The Rind? A Cheese 101 Class for the Whole Family
Sunday, May 19, 2pm-3pm
$45.00 per person; $35.00 for those under 21
The world of queso sparks lots of cheesy questions: Why does it stink up the fridge? How long will the cheddar last? Why is this kind orange? Farmstead has the answers to all these and more at their popular Cheese 101 class. The whole family is invited to nibble on a selection of cheeses and sip on some wine (sparkling cider for underage guests), as the mysteries of cheese are demystified. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/51913-can-i-eat-rind-cheese-class-whole-family.

3) Cinquecento, a new Roman trattoria, will start serving weekend brunch. Beginning Saturday, February 16, Cinquecento will be open for brunch from 10am-3pm on weekends. Reservations are accepted. Cinquecento is located at 500 Harrison Avenue in Boston's South End. Parking is free.

Cinquecento's inaugural brunch menu will include savory Italian dishes like Uova In Camicia, truffled polenta with poached eggs and Fontina cheese, Bistecca e Uova, grilled steak and eggs with Pecorino biscuits and piquillo pepper marmellata, and Cinquecento's already famous Tagliatelle Bolognese pasta with meat sauce. Indulge your sweet tooth with specialties like Ricotta Crespella, crepes with whipped lemon ricotta and native honey, Ricotta Fritters, Sugar Donuts, and Mela e Taleggio, an apple and Taleggio cheese panino with walnut honey pesto.

Accompany brunch with a selection of craft cocktails such as the Arancia Frizzante, a refreshing blend of blood orange juice, vodka, lime, soda water and mint simple syrup, The Bellini, a classic mix of white peach puree and prosecco and an Italian-inspired Bloody Mary, spiced up with peperoncini chilies.

4) Animal Welfare Approved, Chef’s Collaborative and Let’s Talk About Food will be supporting the Harvard Law School Food Law Society in its second annual food law and policy conference in Cambridge, Mass. on March 8-9. The conference will explore the legal and policy aspects of food labeling and will feature a series of lecturers and panelists who are experts in the field. This is the first law school hosted conference dedicated to examining the issue of food labeling from a legal perspective. Bringing together prominent experts to explore the issue is crucial to students, academics, politicians and thought leaders.

There is a great deal of confusion surrounding the misleading food labels commonly found on meat, eggs and dairy. By exploring the issue with industry experts, both students, consumers and professionals will gain an increased understanding of what is really at stake when it comes to the words we put on foods—whether the words are used for informing the public or for marketing the product. “Labeling is about communicating and the words we use matter. This first-ever conference at Harvard Law School is a terrific opportunity help all of the stakeholders come together and think critically and creatively about how to move food system move forward,” says Louisa Kasdon, founder of Let’s Talk About Food.

Melissa Kogut from Chef’s Collaborative adds, “It’s not enough to take labels at face value. This conference will put a much needed spotlight on a confusing topic and show us which labels to trust (and why) and what questions to ask.” AWA Program Director Andrew Gunther says, “When we heard about the opportunity, we immediately knew this was something we wanted to be involved in. Harvard is seen as a leader and is known for hosting dynamic debates and the best way to seek change is through active dialogue and consensus.”

Event co-sponsors include Animal Welfare Approved, the Harvard Food Law and Policy Clinic, Let's Talk About Food, and the Petrie Flom Center for Health Law Policy, Biotechnology, and Bioethics. Register at http://hlsforumonfoodlabeling.eventbrite.com/#. Admission is free for students with ID, and open to the public for $5 per day of attendance. Visit http://www.hlsforumonfoodlabeling.com/ for more information.

5) Lucia Ristorante Owner Donato Frattaroli introduces exciting additions to Lucia Winchester’s lineup. Together with Executive Chef Pino Maffeo, the two are making Winchester Center a foodie destination this winter. Beginning this February, Lucia Winchester is launching two events: Traditional Lucia Family Dinners and Cooking Classes with Chef Pino and Donato.

With its first installment on Sunday, February 24, the Traditional Lucia Family Dinners are designed to transport guests to Abruzzo, Italy as if they were at the Frattaroli dinner table. For just $20 per person ($15 for children under 12 years old), guests can feast on an authentic Italian dinner composed of century old Frattaroli family recipes. The dinner spread includes: soup or salad, pasta (an option of linguine or penne) with marinara sauce, and a choice of two sides—sausage, meatballs, beef braciolettine, or ribs. The Traditional Lucia Family Dinner menu will be available every Sunday and Monday evening during dinner service throughout the winter.

On Wednesday, February 27, from 6pm-9pm, Lucia is launching its Cooking Classes with Chef Pino and Donato. The first installment of this monthly series is titled, “Mouth-Watering Soups and Stocks: The Building Blocks of World-Class Italian Cooking.” Chef Pino and Donato will give guests hands-on training in the art of mouthwatering soup and stock making. Attendees are encouraged to bring a notebook – during the three-hour cooking course, they will learn the basics of how to make simple stocks (chicken stock and prosciutto broth) and how to incorporate them into world-class tasting soups (pasta fagiole and minestrone soup). They will also discuss bread pairings with Piantedosi breads, including how to choose which breads go best with a variety of meals. The cost of the class is $55 per person.

For more information about these events, please call (781) 729-0515.

6) On March 11, at 7pm, Legal Harborside will team up with Cakebread Cellars’ Director of Sales, Dennis Cakebread, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine. Cakebread Cellars has vineyard properties located throughout Napa Valley surrounding the production facility in Rutherford where it all began in 1972. Today, the winery owns 13 sites totaling 982 acres.

The menu will be presented as follows:

HORS D’OEUVRES
vol-au-vent, lobster, tarragon, mascarpone
geoduck clam, yuzu marinated melon, virginia ham
pickled sardines, dill crème fraîche, caraway and rye toast
merguez sausage, fennel vinaigrette and apple hash
Cakebread Cellars Chardonnay, Napa Valley, 2010
FIRST COURSE
tuna carpaccio* (bosc pear, wakame, serrano chiles, wasabi aioli and cucumber)
Cakebread Cellars Sauvignon Blanc, Napa Valley, 2011
SECOND DOURSE
grilled shrimp (rosemary, smoked and braised chickpeas, chorizo and roast garlic dust) Cakebread Cellars “Reserve” Chardonnay, Carneros, 2010
THIRD COURSE
cast iron skillet-seared duck breast (red rice, golden rutabaga, preserved walnuts and junipers)
Cakebread Cellars “Benchland Select” Cabernet Sauvignon, Napa Valley, 2009
CHEESE
mountain cheese and dried fruit
Cakebread Cellars Zinfandel, Lake County, 2010

COST: $125 per person (excludes tax & gratuity)
 Reservations can be made by contacting 617-530-9470

7) Maritime Gloucester, a working waterfront museum and marine science education center, will present a series of public lectures in March on the future of fishing and seafood, sustainability, and seafood fraud. Each free lecture takes place at 7pm at Maritime Gloucester, 23 Harbor Loop off Rte. 127 in Gloucester.

Meet the region’s experts on these hot-button topics, and learn how the latest industry changes are affecting both fishermen and consumers. "The public is hungry to better understand these topics, and we are thrilled to bring the conversation to Maritime Gloucester,”" says Executive Director Tom Balf.

Turner’s Seafood is the 2013 sponsor of this unique public information program. Turner’s, a family-owned business, is a partner with Cape Ann Fresh Catch, operates a retail fish market and wholesale fish processing facility in Gloucester, and a restaurant/oyster bar/fish market in Melrose called Turner’s Seafood Grill. Turner’s also sells fish and lobster with overnight delivery.

Schedule of Events:

Thursday, March 7
Fish, Fraud and Forensics
Sheila Jarnes, NOAA (National Oceanic and Atmospheric Administration) and Beth Daley, The Boston Globe
The lead reporter on the Globe’s seafood fraud investigative team, and a NOAA inspection/enforcement official, will describe this emerging concern, and what measures are being taken to address it.
Thursday, March 14
Trawl to Table: Understanding Today’s Groundfisheries
Jen Levin, GMRI (Gulf of Maine Research Institute), and a spokesperson TBA from the Northeast Seafood Coalition
An eye-opening discussion of commercial ground fishing methods, gear technologies, seafood transport, and the seafood needs of discerning markets.
Thursday, March 21
Sustainable Seafood Choices
Allison McHale, NOAA Fish Watch, and Heather Tausig, New England Aquarium’s Ocean-Friendly Seafood Program
Sustainable seafood purchases are a lot easier to make, thanks to these two consumer-oriented programs. A must for anyone who cares about our oceans’ renewable resources.
Thursday, March 28
Seafood Restaurant Crawl
various eateries throughout greater Gloucester. See http://www.maritimegloucester.org OR http://www.turners-seafood.com for further information

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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)  Celebrate New Year's Eve at A Tavola in Winchester. Chef Vittorio has created a special menu to welcome the New Year, which is available on December 31, from 5pm-10pm. The Prix Fixe Menu costs $65 per person (tax and gratuity not included) and wine pairings are available for an extra cost. You can make reservations by calling (781) 729-1040.

MENU

Antipasto
A Small Taste From the Chef to Begin your Evening
Appetizers
--Chestnut Crepes (Duck and Homemade Ricotta Cranberry Agrodolce)
--Bucatini (Long Saffron Hollowed Pasta with Maine Shrimp, Leeks and Arugula)
--Crispy Polenta (Organic Mushroom Ragu, Truffled Pecorino Cheese and Quail Egg)
--Arugula Salad (Red Wine, Poached Pears, Goat Cheese and Toasted Hazelnuts_
Entrees
--Concerto di Mare (Seared Halibut, Mussels and Cockles, Kimball Farm Heirloom Tomato, Fregola and Spinach_
--Bistecca (John Crow Farm Sirloin Steak, Grilled Escarole and Chickpea "Torta"
--Polletto "Al Mattone" (Pressed Young Chicken, Cured Black Olives, Green Beans and Spaghetti Squash)
--Cannelloni (Rolled Pasta Filled with Organic Mushrooms, Herbs and Goat Cheese)
Dessert
A Tavola Trilogy

2) Join the Beacon Hill Hotel & Bistro for the return of its Fondue Sundays featuring classic, French-style fondue. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.

Served with rustic, locally sourced bread as well as less traditional accompaniments including small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower.  Fondue Sundays will be served every Sunday beginning Sunday, January 6, 2013 through the spring. The special will be served during dinner service, 5:30pm-10pm, in conjunction with their regular menu. Reservations are recommended by calling 617-723-7575.

Recipe: Classic Fondue in French style

Ingredients:
3oz dry white wine (Domaine Giachino Abymes from the Savoie)
Pinch kosher Salt
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Bergkäse Alpenblumer, grated
2 ounces Emmentaler, grated
2 ounces Gruyére Vieux, grated
1 clove of garlic, minced
1 tsp Kirschwasser
1/2 Tablespoon cornstarch

Directions:
--Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
--In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot.

3) To toast Japan’s most important holiday of the year, Haru will host a shogatsu celebration this New Year’s Eve, inviting revelers to close out the calendar with an exclusive three-course prix fixe complete with bubbly. Haru’s bonekai (or “year-forgetting”) night will allow guests to leave 2012’s worries and troubles behind while indulging in a customizable feast. The cost is $45 per person (includes complimentary glass of champagne).

FIRST COURSE
-choice of-
King Crab Dumplings (Steamed, with spicy soy vinaigrette)
Rock Shrimp Tempura (With creamy spicy sauce)
Tuna Ceviche (Tuna, grape tomato, red onion, avocado and apple in ceviche sauce)
Chicken & Beef Yakatori (Grilled, on skewers)
Field Green Salad (With ginger dressing)
MAIN COURSE
-choice of-
Chicken Teriyaki (With steamed vegetables)
Grilled Garlic Shrimp (Marinated in hot chili sauce)
Sashimi Entrée (Assorted sashimi with a kani cucumber roll)
Sushi Entrée (Assorted nigiri with a California roll or tuna roll)
Mixed Tempura (Six jumbo shrimp, shiitake mushroom, asparagus and yam)
DESSERT
-choice of-
Mochi Ice Cream (Red bean, green tea or vanilla) Banana Spring Roll (With chocolate dipping sauce)

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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) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!

2) On Saturday, November 3, from 12pm-2pm, the Seaport will host an interactive cooking class for the holidays. Class attendees will work alongside Seaport’s chefs in the interactive Action Kitchen to create Thanksgiving specialties and side dishes while enjoying tasty bites and beverages. Menu items to include: Sherried Green Beans with Wild Mushrooms, Classic Sweet Potato Casserole,  Traditional Cornbread Dressing,  Fresh Cranberry Relish and the Perfect Gravy. Seaport Beverage Manager Eric Loring will be on-hand to speak to pairing the perfect wines with your holiday meal.

Ticket prices for “Creating a Holiday Meal to Impress Your Guests” are: $75 for one guest or $125 for a couple. Admission includes complimentary self-parking in the Seaport Garage as well as side dishes and recipes to go.

Tickets are available via Eventbrite. 

3) Doug Bates, President, Greater Portsmouth Chamber of Commerce, has announced the dates for Restaurant Week Portsmouth & The Seacoast: November 8-17. The bi-annual culinary event has 49 locally owned restaurants already signed on to participate with special menus and deals. The restaurants and chefs are planning to celebrate the area's seasonal bounty. At each restaurant, a three course lunch will $16.95 while a three course dinner costs $29.95.

I have mixed feelings about these myriad restaurant weeks, as they often times don't offer a stellar experience or food. You have to be really choosy about where you go, as the true gems are not easily found. But some of these newer restaurants weeks lack some of the issues that plague the longer running events, like Boston Restaurant Week. Portsmouth is an up and coming culinary destination, and reminds me in some ways of Portland, Maine. Portsmouth is attracting some very talented culinary talent and it is well worth checking out, so this Restaurant Week gives people a less expensive opportunity to check out the offerings.

My top recommendation for Portsmouth is Moxy, which I recently gave a stellar review. Their Restaurant Week menu is not yet online, but I suspect their offerings will be quite compelling.

4) On Tuesday, October 30, at 6:30pm, haunted happenings will take over Legal Sea Foods. In honor of Halloween, Legal Sea Foods will host a spooktacular “Legal Holiday” a night early in Park Square’s 10,000 bottle wine cellar. The evening will feature small plates and Halloween-themed sips:

FIRST COURSE
Maryland Crab Bisque (Old Bay & curried brioche croutons)
Craggy Range "Fletcher Family" Riesling
SECOND COURSE
Braised Beef Short Ribs (creamy polenta, chanterelle mushroom ragout)
Terlato "Devil's Peak" Meritage Style Blend
THIRD COURSE
Belgian Chocolate Bread Pudding (Chambord cherry compote, chocolate shavings)
Death by Chocolate Martini

Cost: $40 per person (includes tax and gratuity)
Reservation required by calling: 617-426-4444

5) Chef Vittorio Ettore, Chef/Owner of A Tavola, is pleased to announce that Chef Daniel Noonan has recently been appointed as Chef de Cuisine. Chef Daniel Noonan comes to A Tavola from Hamersley’s Bistro, where he worked for over 11 years and was most recently Sous Chef. He strives to emulate Gordon Hamersley’s work ethic and inspiring dedication. As a Chef, Noonan’s top priorities are delivering a great product at a fair price in a timely manner as well as creating two-way communication platforms with his staff and customers. Noonan also admits the three ingredients he could not live without are thyme, olive oil and love. And maybe salt.

Continuing the monthly A Taste of Italy tour at A Tavola, Noonan and Ettore have worked together to create an exclusive menu throughout the month of October. This menu will focus on the Lazio region and the simple pasta and roasted meat dishes that dominate tables throughout Central Italy.

Menu
--Caccio e Pepe (Thick Spaghetti with Roman Pecorino and Black Pepper)
--Agnello alla Romana (John Crow Farm Lamb and Roman Style Fava Beans with Mint, Sage and Fennel)
--Castagnaccio (Chestnut Tart with Pine Nuts and Raisins)

The pre fixe Tuscany menu is $45 per person, with regional wine pairing for an additional $20.
Reservations are welcome by calling 781.729.1040

6) BostonChefs.com is throwing its annual autumn fundraiser on Monday, November 12 at Regattabar from 5:30 to 8:30 PM. Now in its ninth year, Flavors of Fall--co-sponsored by City Square Associates, The Charles Hotel and Cambridge Savings Bank--brings together a dozen of the area's top restaurants in support of a local charity.

This year's beneficiary, The Possible Project, utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience. The Cambridge-based after school program enables high school students to start and run their own businesses, participate in a collaborative work experience, and receive individualized advising on their post-high school pathways.

Returning Cantabrigian restaurants--Rialto, Russell House Tavern, The Blue Room, Bergamot, Garden at the Cellar, Harvest, Henrietta's Table, Sandrine's and UpStairs on the Square--will be showcasing their tasty wares alongside Flavors newcomers like Amelia's Trattoria and recent neighborhood additions Belly and West Bridge. And because hungry do-gooders are bound to get thirsty as well, Brooklyn Beer, Dreyfus, Ashby & Co., Noir Bar and Native Waters will be onsite serving their beer, wine, cocktails and water.

Tickets are available online right now, and the $65 per person ticket price--all of which goes to support the good work of The Possible Project--includes all food and beverages, not to mention a side of jazz courtesy of the Rollo Tomasi Quartet. And once again, J.P Licks will be on hand with their flavorful ice creams and coffees to make sure that you end the night on a sweet note.

Since the first Flavors event in 2004, over $75,000 have been been raised for a wide range of Cambridge-based community organizations. Past beneficiaries have included Tutoring Plus, Community Art Center, Second Chances, CitySprouts, CycleKids, CLSACC, On the Rise, and Project Playgroup. Go to the Flavors of Fall Hall of Fame to learn how these groups are enriching the lives of our neighbors in Cambridge and beyond.

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More Mexican Wine Treasures

Earlier this week, I wrote about two exciting wines from Mexico that I tasted at The Painted Burro, a Mexican restaurant in Davis Square, Somerville. On the same day of my post, I received an email about a tasting of two more Mexican wines which was taking place that day at Pairings, a wine store in Winchester. So I had to attend the tasting, to see what else Mexico has to offer.

The two Mexican wines at Pairings were also from the L.A. Cetto Winery, which is one of the only Mexican producers currently available in Massachusetts. You can check my prior post for some basic information about the winery. The latest issue of Saveur (Agu/Sept 2012) is their Mexico issue and there is a brief article on wines from the Baja region. It notes that in 1524, Hernan Cortes, planted grape vines, making Mexico the oldest wine region in the Americas.

At Pairings, they poured two wines, a Chardonnay and a Petite Sirah, both priced at $10.99, though the Petite Sirah is on sale through the rest of September for only $8.79.

The 2010 L.A. Cetto Chardonnay is produced from 100% Chardonnay, has an alcohol content of 12.5%, and does not see any aging in oak. With a light golden color, its pleasant aroma of tropical fruits and citrus will entice. On the palate, it is crisp and clean, with delicious flavors of apple, pear, lemon & guava, with a touch of minerality. An easy drinking wine, this has good complexity for its price point and definitely is recommended for an unoaked Chardonnay. Drink it with some seafood or a light chicken dish.

The 2009 L.A. Cetto Petite Sirah is produced from 100% Petite Sirah, has an alcohol content of 14.5%, and spends about 6 months in French oak. This wine had a medium red color, not opaque like many other Petite Sirah wines I have taste previously. On the nose, alluring black cherry and floral elements dominate. It is a big wine in your mouth and the tannins are strong, but there is good restraint as well. It won't overwhelm you, but instead will please your palate with its delicious black fruits, spicy notes and hints of floral elements, as well as its fairly long and satisfying finish. A hearty wine, this would go well with hearty dishes, from pasta to beef. It also gets my recommendation.

I also want to give you two more reasons to check out Pairings. First, they are still carrying at least a dozen Rosé wines, including the superb 2000 Lopez de Heredia Rosado ($31.99). I don't know how long they will last, but this is a great time to stock up on Rosé for the winter as it is a great food wine year round. Second, they also currently carry the Estenas P.G. Bobal ($13.99), a great wine at that price point which is sure to end up on my year-end Favorites list. Grab it and you won't be disappointed.

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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)  Continuing the monthly A Taste of Italy tour, A Tavola has unveiled the September region: Tuscany. From September 5-29, 5pm-10pm, Chef Vittorio Ettore will take guests on an educational and culinary tour through this region of Italy which also happens to be his hometown. He will explain his techniques and inspirations throughout the meal, giving his guests not just a taste of Tuscany, but also a complete culinary experience of his past.

"Vittorio was born in Tuscany to an Italian father and Venezuelan mother, and for the beginning of his life he grew up in Tuscany on a modest sized yet sustainable farm where rabbits, goats, chickens, and pigs grazed the land alongside small crops of items like fava beans, peas, tomatoes, herbs, peaches, apples, and figs. It was the way that his father had been raised, s3 he was eager to instill this same tradition in Vittorio and his siblings. The family was far ahead of their time, or perhaps we are just returning to basics now, in terms of farm raised and preservation. For instance, they fed their baby pig and raised him until September and October when they would then kill the pig and make their own charceuterie of salumi, prosciutto, pancetta, and capicola. They also preserved their produce, such as tomatoes. This heavily inspired Vittorio’s cooking style, and A Tavola’s September menu showcases these roots while incorporating his local produce."

"Simplicity is central to the Tuscan cuisine, and this will be exemplified through Vittorio’s menu. He will bring guests back to square one and back to his roots, with classic, rustic Tuscan food. His upbringing of sustainable farming, preservation, and sourcing locally has heavily inspired the menu, which consists of:"

Gnudi
Lobster, Corn and Homemade Ricotta Dumpling with Wright-Locke Farm Heirloom Tomatoes
2010 Castello di Montauto, Vernaccia di San Gimignano Toscana
Anatra in Porchetta
Boneless Whole Roasted Duck with Prosciutto, Sage and Kimball Farm Peach “Mostarda”
2008 Tenuta di Castiglioni, Tuscan Blend
Ficattola
Fresh Baked Black Mission Figs, Pastry Crust and Zabaione Gelato
2005 Frescobaldi ‘Pomino’ Vin Santo

The pre fixe Tuscany menu is $45 per person, with optional wine pairing for an additional $20.
Reservations are welcome by calling 781-729-1040

2)  Chef/Owner Joe Cassinelli is introducing an extensive new section of Antipasti on the Pizzeria Posto dinner menu. Starting on Friday, September 7 guests can now enjoy a larger selection of antipasti, over 20 different choices. The new items are meant to encourage sharing and sampling for parties of any size that want to experience various dishes and flavors at a reasonable price ($3-$9).

Beloved classics, such as Nonna’s meatballs) and Lemon Arancini (one of my personal favorites), you will find new additions such as Fried Green Tomatoes, Polenta Fries, Lasagnette, and Grilled Octopus Salad. For those who are a bit more adventurous and want to push the boundaries of their taste buds, items like Beef Tongue Pastrami Bruschetta and Trippa all’Amatriciana are other options. And be sure to order the Rosemary Sea Salt Bread.

If you have not been to Pizzeria Posto yet, this is the perfect time to check it out. It receives my highest recommendation.

3) On Saturday, September 22, Seaport Hotel celebrates the start of the autumn season with a one day only Pig Roast and special BBQ menu. Chef Robert Tobin will be roasting a pig on TAMO Terrace and serving up a menu full of fall favorites.

Menu items include:
Pork Sandwich
“Roll your own” Taco Bento Box
Braised Pork Cheeks
Roasted Pork Platter

All menu items will include potato salad, cole slaw and an array of sauces (including chimichurri, KC style BBQ, Carolina Style BBQ, sweet chili, spicy plum, buffalo and mole).

TAMO bar and Terrace will serve lunch and dinner while Aura restaurant will serve dinner only.

4) Amidst a week dedicated to fashion The Beehive, located in Boston’s South End, flips the script as they host Undressed: Fashion Burlesque at 8pm on Wednesday, October 3, in partnership with Boston Fashion Week and Moët & Chandon.

As part of Boston Fashion Week’s Fashion Trail, The Beehive and Boston Fashion Week invite guests to take a break from watching clothes on the runway, and instead watch them being taken off at this sultry burlesque performance. From 8pm-12am, one of New York City’s busiest burlesque performers Calamity Chang, also known as “The Asian Sexsation,” will be joined by the tango and flamenco inspired Medianoche and quintessential pin-up queen Bettina May for “Undressed” a mid-week fashion break which will prove that even during fashion week, you don’t have to be dressed to impress.

While the girls will take the stage at 8pm, guests are encouraged to make it “dinner and a show” as Executive Chef Rebecca Newell serves her eclectic fare from The Beehive’s menu from 5pm-12am. All evening show-goers can sip on bubbly from sponsor Moët & Chandon, and toast to fashion week with a special Moët & Chandon cocktail.

No cover charge, cash bar. To make reservations for dinner and a show, please call (617) 423-0069

Read More

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) Continuing the monthly A Taste of Italy tour, A Tavola introduces its new menu from August 1-18, Tuesday through Saturday, from 5pm-10pm, Featuring a three-course dinner, Chef Vittorio Ettore takes guests on an educational and culinary tour through his favorite regions of Italy. He explains his techniques and inspirations throughout the meal, giving his guests not just a taste of Italy, but also a complete culinary experience of the chosen region.

This month, Chef Ettore leaves the mainland for the island of Sardegna. Positioned in the heart of the Mediterranean between Spain and Italy, this month’s menu draws inspiration from both east and west. The menu features Sardinian favorites such as Malloreddus, a smaller gnocchi made of semolina rather than potatoes, and Botarga, a dried fish roe that is traditionally used as a condiment. Inspired by the nearby Spanish region of Catalonia, Aragosta alla Catalana features a Spanish-influenced lobster dish typical of Sardegna. The three-course meal closes with the island’s traditional dessert, a sweet cheese ravioli known as Sebadas.

The full menu consist of:
--Malloreddus, Arselle e Botarga (Sardinian Saffron Semolina Gnocchi, Clams and Botarga)
(Cured Mullet Fish Roe)
--Aragosta alla Catalana (Warm Lobster, Wright Locke Farm Heirloom Tomatoes, Red Onions, Basil and Lemon)
--Sebadas (Crispy Ricotta Ravioli, Lemon Zest, Honey and Pistachio Gelato)

In addition to this three-course dinner, A Tavola is now offering Saturday Lunch. The more refined menu features familiar dinner favorites as well as new lunchtime options. Rucula Salad, Pasta Bolognese, Porchetta Sandwiches, and Grilled Margherita Flatbreads are just a few dishes that Chef Ettore brings “to the table” for lunch. The daytime menu still embodies A Tavola’s rustic approach to Italian cuisine, representing their commitment to serving eclectic Italian dishes with fresh, local ingredients.

Cost: Pre fixe Sardegna menu is $49 per person; each course is also available A la Carte – Appetizer is $15, Entrée is $29, and Dessert is $9.
Reservations are welcome by calling 781-729-1040

2) Legal Sea Foods will celebrate its 4th annual Oyster Festival returns this fall. From September 19 through October 16, Legal Sea Foods restaurants will celebrate everything oysters via menu features and special events.

“Our oyster bars are a hallmark of our restaurants,” observed Roger Berkowitz, President and CEO of Legal Sea Foods. “And no longer should oysters be just the favorites of gastronomes. We want to educate all our guests and encourage experimentation. We’d like everyone to share the belief of the idiomatic saying, ‘the world is your oyster.’”

Special events will be held at various Legal locations and will include: Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s vast outdoor Terrace Bar (September 23 from 2-4pm; a la carte pricing); Oyster Brewhaha, a four-course oyster and craft beer dinner at the Kendall Square location (October 2 at 6:30pm; $65 per person); Sip Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (October 3 at 6:30pm; $45 per person); and, the grand finale event, Mollusk Mania, an “everything oysters” party featuring a raw bar of eight varieties and four passed appetizers on the all-weather rooftop at Legal Harborside (October 7 from 2-4pm; $40 per person).

3) Haru’s Boston location is celebrating its 5th Birthday with a special summer sweepstakes that comes neatly packaged: mystery envelopes. Beginning today through October, Haru will celebrate this milestone by offering their loyal patrons and friends a chance to win prizes.

To play, simply visit Haru in Boston from August 1 through October 1 to receive your mystery envelope (while supplies last). DO NOT OPEN THE ENVELOPE. On your next visit to Haru Boston on or before October 20th (must be a different day than when mystery envelope was received), present the still-sealed mystery envelope to a manager to see what treasure awaits. Will it be a $10 Haru gift certificate? A complimentary sushi roll? A $100 AMEX gift card? Or even the grand prize of $500 in AMEX gift cards? Everyone “wins.” Even guests who don’t win, win: holders of non-winning envelopes will receive a gift of a complimentary order of edamame. And the more you frequent Haru Boston, the more envelopes you can collect so come often and come hungry (subject to limit of one envelope per person/household per twelve hour period).

No purchase necessary. Must be 18 or older. Most participants will receive complimentary order of edamame. Odds of winning a prize are 1:11. Subject to Official Rules posted at Haru Boston and available at www.harusushi.com.

4) Post 390  invite you to come sink your teeth into a dog, a Pearl hot dog that is. Post 390 is hosting an indoor BBQ every Sunday-Wednesday in August from 5-7pm featuring all of your summer favorites including savory bbq chicken, fresh oysters, pulled pork sliders served with slaw and pickled watermelon rind and Pearl hot dogs. Each menu item is offered for under $3 apiece. Wash it all down with the bar's signature Gn'T - beefeater gin mixed with fresh lemongrass and house-made lemongrass tonic water and bitters.

Menu: $3 Pearl All Beef Hot Dogs, $3 BBQ Chicken, $3 Pulled Pork Sliders, $1 Oysters & More

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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)  Back again, Smolak Farms presents “Whim” 2012. Located in North Andover, Smolak Farms has partnered with Northeast Flavor, Cambridge Culinary School, Boston Chefs, Yelp and how2heroes.com to present the best outdoor dining experience New England has to offer.

Whim will take place every Wednesday evening starting July 11 and continuing until August 29 at 7:30PM and will feature top chefs from all over New England. Guests will experience a meal under the stars prepared by some of New England’s most respected chefs. Included in the $65 ticket price is a three-course dinner followed by a bonfire to meet and greet your fellow diners. Chefs will be accompanied by culinary students from The Cambridge School of Culinary Arts in order to help them smoothly and successfully execute dinner to an audience of over 100 guests each week. As implied by the event name, Whim, the menu is prepared the day-of at the discretion of the chef.

Upcoming on July 25, at 7:30pm, Whim will feature Chef Vittorio Ettore of Bistro 5 & A Tavola, who is   an extremely talented chef and I greatly enjoy both of his restaurants. So this dinner should please all diners. His charity is "Seed to Plate", which is a hands-on food-education program, which tries to create a lasting connection between children and their food.

INFO: $65 per person (gratuity and tax not included). Included in the ticket price is a 3-course dinner and hayride/farm tour. Dress is casual. Beverages not included. Paired wines, beer and non-alcoholic beverages available for purchase. Only one menu will be presented with no substitutions. Ticket is non-refundable. Tickets can be purchased directly via: http://www.smolakfarms.com/whim

2) Tequila is a part of Mexico’s history and folklore, and the stories, myths and legends surrounding it are as old as the country itself. Named after the small town where it was first produced, tequila gained prominence after Mexico achieved independence in 1821 and was a symbol of national pride during the Mexican Revolution. In the United States tequila has typically been sampled in the form of a margarita, but people are starting to discover that the zesty flavors in good tequila are best enjoyed like a fine wine or spirit, sip-by-sip!

On Tuesday, July 24, from 5pm-11pm, Olé Mexican Grill, located in Cambridge, and Zócalo Cocina Mexicana, located in Boston, will celebrate National Tequila Day by offering guests a special Taco & Tequila Pairing menu. For just $25 per person, guests will sample shrimp, beef and braised pork tacos, along with blanco, resposado and anejo tequilas from Herrardura. This menu will be served in conjunction with the regular menu, and vegetarian options are also available.

MENU
1st Pairing: Blanco Tequila with
Baja Tacos: Beer-battered shrimp with pickled cabbage, cilantro pesto, chipotle aioli, toasted black sesame seeds, on hand-made corn tortillas.
or Rajas Tacos (Vegetarian Option) Roasted poblano peppers tacos, with crema and cheese.
2nd Pairing: Reposado Tequila with
Tinga Taco:Cold marinated shredded beef tenders tacos with shiitaki mushrooms, pico de gallo, avocado and pasilla salsa
or Pipián Tacos (Vegetarian option) Grilled squash, zucchini, carrots and corn tacos in Pipián mole
3rd Pairing: Añejo Tequila with
Tacos de Carnitas:Braised pork tacos with guacamole and pickled red onions
or Tacos de Hongos (Vegetarian Option) Variety of seasonal mushrooms cooked to perfection with epazote and garlic mojo

3) A Tavola continues its A Taste of Italy culinary tour with its three-course monthly dinners focused on a distinct region of Italy in which Chef Vittorio Ettore has drawn inspiration from. This month’s menu features the coastal region of Liguria, and Chef will be present to explain the cuisine and techniques he is so fond of. Guests will be given the option to pair wine from Liguria with their dinner. Now, through July 28, Tuesday through Saturday, from 5pm-10pm, this Ligurian dinner will be available.

The Italian Riviera, characterized by its lofty mountains and tucked-away beach towns, is the birthplace of pesto, where pine nuts and basil are abundant. Edging right up to the Ligurian Sea, the cuisine is also dominated by seafood. Escape to Portofino or the five towns of Cinque Terre with this month’s menu, which includes:

Trofie al Pesto (Hand Rolled Pasta with Fresh Basil Pesto)
Buridda (Tomato Broth Seafood with Fluke, Shellfish, and Squid, Fennel and Basil Marmalata)
Budino di Amaretti (Almond Pudding with Candied Almonds and Red Wine Cherry Reduction)

Cost: Three-course menu is $45 per person; $65 with wine pairings. For reservations and information, call A Tavola directly at 781-729-1040

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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)  This Father’s Day, honor Dad with a special steak dinner at Asana at the Mandarin Oriental. Created with steak-loving fathers in mind, their culinary team has designed a Father’s Day Tomahawk Challenge menu featuring a juicy 30 ounce Tomahawk Steak. "Named for the heavy foot-long bone protruding from the meat, the wagyu Tomahawk Steak is extraordinarily rich in flavor." This offer includes an accompanying sauce and a choice of two side dishes.

This Tomahawk Challenge is only available on Sunday, June 17. The cost is $60 per person. For reservations, please call (617) 535-8800.

2)  Join the Beacon Hill Hotel & Bistro on Thursday, June 14, at 7pm, for a one-of-a-kind dinner inspired by local author Christine Chitnis and her new book, Markets of New England, which offers a unique look into the artisan farmers markets of New England, along with the delicious food, unique crafts and interesting purveyors that fill them with local flavor.

Executive Chef Josh Lewin will be serving a five-course dinner with each course inspired by one of the markets Chitnis describes in her book. For $75 (not including tax & gratuity), guests will enjoy the special five-course dinner, a signed copy of Chitnis' book, and the opportunity to meet the author herself. A writer, photographer, and environmental educator, Markets of New England has received glowing reviews from The New York Times, NPR and The Library Journal, among others. Reservations are recommended by calling 617-723-7575.

MENU 

Copley Farmer's Market, Boston (pg 119) 
Heirloom Tomato, Black Pepper, Burrata, Herb Vinaigrette
Newton (pg 121)
Dayboat Scallop Ceviche Three Oranges, Sorrel, Fresh Chilis, Day Lilly
Orleans, Cape Cod (pg 125)
Sweet Corn Pudding Farm Fresh Egg, Cured Tamworth Pork Loin, Marjoram
Sustainable Nantucket's Farmer's Market (pg 129)
Herb Poached Oyster Mushroom Braised Concord Rabbit, Petite Potato
West Tisbury, Martha's Vineyard (pg 127) 
Goatherd's Panna Cotta Fresh Berries, Anise Hyssop Ice Cream

3)  Six of Boston’s esteemed chefs recently came together to talk – not about food – but about breast cancer in Massachusetts. Each chef created a 30 second video, where they answered the question, “What Does Komen MA Mean to Me?”

Chefs Joanne Chang of Flour and Meyers + Chang; Jose Duarte of Taranta; Richard Garcia of 606 Congress; Nicole Coady of Finale; Brian Reyelt of Citizen Public House; and Benjamin Lacy of Tastings Wine Bar & Bistro all shared their accounts on what the Massachusetts Affiliate of Susan G. Komen for the Cure® (Komen MA) means to them. All videos are currently live on Komen MA’s YouTube page. These same chefs showed their support for Komen MA last month by participating in the non-profit’s 4th annual “Chefs for the Cure” culinary tasting event.

Komen MA launched this viral campaign in an effort to hear from friends, community leaders and everyday supporters across the Commonwealth what the non-profit means to them on a personal level. The goal of the campaign is to engage the community and learn how Massachusetts residents are benefiting from Komen MA’s grantee disbursements and local efforts.

Komen MA’s mission is local: 75% of all funds raised stay right in the state to help fund educational, screening and treatment programs, offer grant money to community-based organizations and to help better the lives of those facing breast cancer locally. The remaining 25% goes to national research.

Komen MA is now asking others the same question, and encourages anyone with a story, passion, hope or vision for a world without breast cancer to submit their own video. Videos can be emailed to info@komenmass.org and will be shared via Komen MA’s YouTube, Facebook and Twitter pages.

4)  June marks the first month of A Tavola’s new A Taste of Italy monthly offerings – three-course, educational menus from featured regions of Italy which Chef Vittorio Ettore has personally lived or visited and has drawn inspiration from. The regions will progress with the season, focusing on coastal regions in the summer and moving inland through the fall and winter months. Each menu will be optionally paired with that region’s wine, and Chef will be there to explain the cuisine and techniques.

The June menu is inspired by the cuisine of Sicily. Influenced by Spanish, Greek, and Arab cuisines, Sicilian food is known for its use of citrus, seafood, and Middle Eastern spices such as saffron. This month’s Sicilian-inspired menu includes:

Pasta con le Sarde
Fresh Bucatini, Sardines, Pine Nuts, Raisins, Saffron & Fennel
2010 Arancio, Chardonnay
Wild Striped Bass con Cipolle in Agrodolce 
Sweet & Sour Onions with Marsala Wine, White Balsamic Vinegar, Fresh Mint, Grape Tomatoes & Lemon
2009 Donnafugata, ‘Sedara,’ Nero d’Avola
Baba
Rum-Soaked Sweet Bread with Pistachio Gelato
2009 Donnafugata, ‘Ben Rye,’ Passito di Pantelleria

This menu will be available June 6-23, Tuesday through Saturday, 5p.m.-10p.m.
The cost for this three-course menu is $45 per person; $65 with wine pairings.
For Reservations, please call A Tavola at 781-729-1040

The future A Taste of Italy offerings will include: Liguria in July, Sardinia in August, Tuscany in September, Marche in October, Piedmont in November, and Friuli in December. I am a big fan of A Tavola and highly recommend you check out this new dinner series.

5)  Ducali Pizzeria & Bar is launching brunch service just in time for the match of the Union of European Football Associations (UEFA) Euro Cup 2012: Spain (La Furia Roja) vs. Italy (Gli Azzurri), who happen to be the last two World Cup champions. During Calcio Brunch, Calcio being the Italian word for soccer, Ducali will play live European soccer games on all three of its flat screen televisions. There is now a place for Bostonians to cheer on their favorite soccer teams while indulging in a hearty brunch. Just in time for the Azzurri's match, Ducali will become the first restaurant in Boston to serve Birra Del Borgo Re Ale on tap. Birra Del Borgo, a central Italian brewery, is a leader in the growing Italian craft beer movement.

Menu entrees will range from $7-$12, and include:
Breakfast pizzas: 
- Pizza Ducale: Pizza with potato, pancetta, mozzarella & egg
· Pizza Verde: Pizza with spinach, cherry tomatoes, mushroom, mozzarella & egg
· Pizza Abbruzzese: Pizza with sausage, onion, mozzarella & egg
Eggs and more: 
· Frittata Tricolore: Cheese, basil & tomato frittata served with country toast & Italian style potatoes
· Pizzelle: Waffles topped with Mascarpone, honey & strawberries
· Americano: Two fried eggs, Italian sausage, country toast & Italian style potatoes
 · Pane Dolce: Baked French Toast topped with Nutella, served with fresh fruit

Brunch beverages range in price from $3 to $7 and will include: Mimosa, Bellini, Negroni, Bloody Mary, Espresso, Cappuccino, Affogato, Campari & Orange, Americano, Orange Juice, and Chocolate Milk.

The 14th UEFA European Football Championship begins this summer as sixteen national teams compete for the championship title. Now, Boston has an official location where guests can be one of the millions of fans watching the epic competition at Ducali’s Calcio Brunch every Saturday and Sunday during the tournament.

When: “Kickoff” Sunday, June 10, from 11 a.m. until 3 p.m. Brunch will take place after June 10: Every Saturday and Sunday, from 11 a.m. until 3 p.m.

6)  Mexican food erupts with spicy flavors, so why not pair it with a cocktail also bursting with bold taste? On Wednesday, June 13, Chef Erwin Ramos of Olé Restaurant Group will be joined by a tequila expert from Tanteo Tequila at Zócalo Cocina Mexicana in Boston, for a 3-course Tanteo-Infused Tequila Dinner.

The night will begin at 6:30pm with a tequila tasting followed by 3 courses of authentic Mexican cuisine, each paired with a unique tequila. Tanteo infuses its tequila with the bold and bright flavors used in traditional Mexican cooking. Far from ordinary, these fusions of tequila and jalapeño, cocoa and tropical fruit will turn up the heat and pair perfectly with Chef Ramo’s culinary creations.

The cost is $40 per person. Reservations are necessary and can be made by calling (617) 456-7849.

7)  To kick-off the first weekend of summer, Legal Sea Foods in Charles Square will host an outdoor “Crawfish Boil: Louisiana Style” at the Terrace Bar. Chef Layne Coppell, born and raised in Louisiana, will host this craw-fest by dishing out the ultimate Cajun special prepared and price for two people. The “Two if By Sea” limited time menu feature packs together two pounds of boiled crawfish, new potatoes, sweet corn and andouille sausage. There is an option to wash down this perfectly messy affair with two Louisiana-bred Abita Amber beers.

The “Two if By Sea” menu feature is available from June 21–June 24, from 3pm–11pm at the Terrace Bar. In case of rain, the menu feature will be available indoors.

Cost: $28.95 for two people (includes the “Two if By Sea” menu feature and two Abita Amber beers) $17.95 for two people (includes the “Two if By Sea” menu feature)

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