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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Authors, Alcohol & Accolades: Volume 8

“Alcohol, taken in sufficient quantities, may produce all the effects of drunkenness.”
--Oscar Wilde

I am back with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases some of my favorite authors, and I have returned to highlight a few more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

Two of these authors enjoy peaty Scotch while the third is more drawn to peach flavored beer. Peat vs peaches? Which side do you fall upon? I'll go with the peat.

Chris Holm (Twitter: @ChrisfHolm)
It is especially cool to find a local New England author who I enjoy, and Chris Holm is currently a resident of Maine. He has written numerous short stories, appearing in magazines such as Ellery Queen’s Mystery Magazine and Alfred Hitchcock's Mystery Magazine. He has also been an Anthony Award nominee, a Derringer Award finalist, and a Spinetingler Award winner. My first encounter with his work though was his first novel, Dead Harvest, the first in his Collector series. This series centers on a protagonist who collects the souls of the damned for hell. It has a pulpish/noir feel with strong mystery elements and an intriguing supernatural mythology involving a battle between heaven and hell. It is well written, engaging and the action never lets up. The sequel, The Wrong Goodbye, was equally as good, elevating the scope of the story to a more epic level and I eagerly await the next book, The Big Reap, which is due out on July 30. I have also enjoyed Dead Letters: Stories of Murder & Mayhem, a collection of 9 short stories, ranging from horror to mystery. One of my favorites was Action, a twisty story about a bank robbery.

"When it comes to food and drink, I'm an unrepentant hedonist, so I could take up several column-inches discussing my favorite libations. In the interest of entertaining someone other than myself, though, I'll endeavor to be brief. As much as I enjoy a well-crafted cocktail or a lovingly brewed pint, my two great liquid loves are wine and whiskey. Both are infinite in their variety and complexity. Both require time and skill to produce, and tell the story of the land and hand from which they came.

"For wine, I tend to prefer bold, ass-kicking reds; there's nothing finer in my mind than a Paso Robles Zin. Although lately, my wife and I have been on a major Spanish kick. They're putting out some marvelous wines at prices even an author can afford. My whiskey tastes vary based on season. Bourbon or American grain whiskey on a summer's day. Scotch once the leaves turn. For the former, I'm nuts about Blanton's or Michter's. For the latter, I'm fond of Macallan when I'm craving something clean and light, but the smoky peat bog that is Laphroaig is my go-to more often than not. And whatever you're pouring, I'll take mine neat, thank you very much."

Zachary Jernigan (Twitter: @JerniganZachary)
From Arizona, Zachary seems to be a twisted (in a good way) and funny person who I hope to soon meet at Readercon next month. He has written over a dozen short stories that have appeared in places, such as Asimov's Science Fiction, Crossed Genres, and Escape Pod. I first encountered his debut novel, No Return, which was just published in March. It is a compelling fusion of science fiction and fantasy, bringing to mind the works of Zelazny. It is an epic and inventive novel about astronauts, wizards, gods, arena battles, ancient secrets, and so much more. It is not easy to describe but all of the elements come together in an exciting melange and is an impressive debut. There may be a sequel in the future, but I will look forward to whatever Zachary writes next. If you want something different, seek out No Return.

"I grew up in a Mormon family, and thus wasn't exposed too much to the broader alcohol-consuming culture until my early twenties. When I first started drinking alcoholic beverages, I... well, I suffered them for the effect. The first alcoholic beverage I actually enjoyed was a Lindemans peach lambic (Pecheresse), which continues to be my favorite alcoholic treat.

"Thanks to the increasing popularity of the labor-intensive Belgian beer -- and Lindemans in particular -- my peach lambic can be found in bars all over the US and other countries. I don't always drink it, as I'm not always craving something so sweet, but when I have an occasion to be particularly jubilant it's what I reach for. A great deal of the reason for this is nostalgia, for in truth there are better lambics to be had, but this is the appeal: I savor it, and travel back a bit in time to when I first realized that alcohol could be savored."

Wesley Chu (Twitter: @Wes_Chu)
Originally from Taiwan, and now living in Chicago, Wesley is a former stunt man and a member of the Screen Actors Guild. He is also a contributing writer for the magazine Famous Monsters of Filmland, one of my favorite magazines when I was growing up and which is still a very cool magazine. His debut novel, The Lives of Tao, was just published in April. It is a fun science fiction tale with an espionage bent and a conspiratorial foundation. Warring aliens, stranded on Earth, take control of humans and use them to fight their battles, as well as to try to discover a way to leave Earth. Great characters, lots of action, humor and intriguing historical tidbits elevate this work and make it an excellent debut. It is simply a very fun read.

"When it comes to alcohol, I'm not a tourist. I figure out what I like and stick with it until something else steals the crown. Basically, my drinking preference is one big alcohol Hunger Games. As I get older, I've not only become a scotch drinker, I've become one with very particular tastes. Basically, I love my peaty single malts from Islay. It's almost impossible for a scotch to be too peaty in my book, though the folks at Bruichladdich Port Charlotte certainly have tried. Now, don’t get me wrong, I’ll drink stuff from Speyside or Highland if I have no other choice, but I’ll be damned if I drink any of the Glens.

"My favorite single malt is an Ardbeg Uigaedail. You drink this puppy neat like God intended. Maybe it’ll feel a little oily as it coat yours tongue. Maybe it’ll remind you of leather and coal. In any case, once you take a sip, you’ll taste the smoke, dirt, sea salt, and just a tinge of spice. The texture of it is almost chewy, and damn that fantastic finish is long. It’s easily one of the more complex single malts I’ve tried (that I can afford). However, who knows?"

Addendum: Wesley has informed me that he now has a new favorite, the Ardbeg Corryvreckan. "I prefer the Corryvreckan a little bit more. Probably not worth the extra cost but a nicer burn."

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Taste Camp Quebec: How I Survived A Beer Tasting

The Fifth Annual TasteCamp is now over, a three day visit to Quebec, tasting wines, ciders, beers and local foods. Approximately twenty five of us, bloggers and their significant others, journeyed to Montreal, our base for the trip. During the next couple weeks, I will be providing my thoughts about what I tasted in Quebec, both as part of TasteCamp and also what I did on my own. I have been to Montreal before, and think it is a great destination for those who love good food and drink, but I haven't previously explored much of the rest of Quebec.

For the first time, TasteCamp conducted a beer tasting, a walk around event where eight Quebec microbreweries presented a selection of their beers. For two hours, we got to sample what were probably at least 40 beers, and then there was an eight course meal afterward, each course paired with a different beer. Not my usual idea of fun as I have disliked about 99% of the beers I have previously tasted. I dislike the bitterness I find in beer, which seems due to the use of hops.

However, I bravely took my empty glass and went to the various tables, seeking a beer that I might like. Surprisingly, the results were much better than my usual average. I found two beers which were ok, which I might drink a glass or so under the right circumstances, such as with the proper meal. Then, I found two beers which I would drink on their own, including one which might be my most favorite beer ever. What a monumental discovery!

My discovery is illustrative of a greater principle, one which I have advocated for before, that you should continually taste wines, beers and spirits, even in categories which you might think you dislike. You should not write off an entire category, such as Chardonnay or Tequila, because you have disliked most of the items you have tasted. There is so much diversity in the alcohol world, that even if you dislike many items in a category, that doesn't mean you will dislike all of them. I have disliked a huge number of beers that I have previously tasted, but I keep trying them, and have found a few that I like. TasteCamp's beer tasting led me to find a couple more beers I liked. One should never give up on an alcohol category.

Le Castor is a microbrewery that produces organic beers. Their Grande Reserve Wee Heavy Bourbon is a Scottish ale, with an 11% ABV, that was aged in bourbon barrels. It had a prominent bourbon flavor as well as elements of malt, caramel and spice. On the finish, there was a touch of the beer bitterness I generally dislike, but it was mild enough that I could enjoy a glass with dinner. I know numerous other attendees who really enjoyed this brew.

The Brasseur de Montreal is a brewery and restaurant that produces about seven beers plus several seasonal ones. Their Chi is an unfiltered pale beer, with a 4.5% ABV, that is made from barley, wheat and rice malt and is also flavored with ginger, citronella and citrus. There was plenty of ginger flavor up front and then more citrus notes on the finish. It was light and crisp, though you better enjoy the taste of ginger. I would probably enjoy a glass of this with Asian food, maybe some spicy Thai.

One of the most popular tables at the tasting, as well as the one with the most beers, belonged to Trou du Diable, roughly translated as "The Devil's Hole." I loved the look of their labels, which showed very cool artwork. They also seem to have a diverse portfolio, with beers that will appeal to almost any palate. The Dulcis Succubus is a Saison, with a 7% ABV, that was aged for six months in botrytis dessert wine oak barrels. It is an intriguing and complex beer with floral, citrus, vanilla and spice notes. Like the legendary succubus, it is an alluring brew, one sure to captivate you with its sensual pleasures. This is a beer I could drink on a nice, summer day..

The overall best beer of my night was their La Grivoise de Noel, which roughly translates as "Ribald Christmas." This is a Belgian Strong Dark Ale, with a 7.5% ABV, and it is a seasonal beer, made for the Christmas season. However, it may actually taste better with some aging. This beer is a melange of alluring spices, from cinnamon to cardamom, with notes of caramel, dried fruit and nuts. There is a slight sweetness to this silky smooth brew, and none of the bitterness I dislike. In some ways, it reminded me of an aged Sherry. I drank a few glasses of this beer, and enjoyed each and every sip. This jumps to the top of my favorite beer list, which is rather small. For beer lovers, I think you would greatly enjoy the products of Trou du Diable. Their beers received many raves from the other attendees as well.

If you are not a big fan of beer, what beers have you enjoyed?

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Authors, Alcohol & Accolades: Volume 7

"The sway of alcohol over mankind is unquestionably due to its power to stimulate the mystical faculties of human nature, usually crushed to earth by the cold facts and dry criticisms of the sober hour."
--William James

I am back with another volume in my new series, Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases four of my favorite authors, and I have returned to highlight four more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

The four authors in this volume all possess a gritty and intense vision, and three of them are bourbon fans as well. Is there a connection there?

Todd Robinson (Twitter: @BigDaddyThug)
Todd's debut novel, The Hard Bounce, was published this past December by Tyrus Books. Set in Boston, this gritty crime novel centers on two bouncers who are hired to locate a missing girl and get caught up in a much more intricate criminal plot. Reminiscent of a hard boiled detective story, this is a cool debut that will keep your interest from page to page. Quirky characters, a sense of humor and a local setting will also intrigue readers. I look forward to future tales involving these two bouncers. Todd is also the editor of Thuglit, a crime fiction magazine, which showcases plenty of gritty short stories.

"I'm a whiskey with beer-chaser guy. The beer depends on my mood. The whiskey depends on my wallet. Bourbon, preferably. I was once a Scotch-only man, but the span during which I was faithful to the Highlands was a particularly harsh period in my life, and as much as I enjoy the whiskey, the association is mean. Scotch is my mean drink. I've told people, if you see me drinking Scotch...ever... I'm in that dark place. Just walk away.

My "drankin'" combo (and yes, it is spelled d-r-a-n-k-i-n) go-to is a Makers Mark chased with Corona. If I'm wearing my fancy pants (and the bar is nicer than the ones I often frequent), my absolute favorites are Franziskaner Hefe-Weisse and Basil Hayden bourbon. The Franziskaner is golden/orange-hued, with a nice spice that is surprisingly light-bodied and refreshing for a wheat beer. Basil Hayden is the smoothest bourbon I've ever tasted, with a light spice, minimal bite, and a butterscotch finish.

Avoid MD 20/20 Kiwi-flavored fortified wine at all costs.

Just saying..."

John Everson (Twitter: @JohnEverson)
If you enjoy erotic horror, then you have to check out John's numerous novels and short stories. For example, Siren is a compelling horror story touching on the ancient Greek legend of the alluring Sirens. Know that a spurned Siren is even a greater peril than an angry Glenn Close in Fatal Attraction. For more intense erotic horror, you must read NightWhere, which is dark, twisted, erotic, gory, depraved, emotional.....and I loved it. With its extreme elements, it is certainly not a book for everyone but if you can handle it, you will be richly rewarded with a fascinating novel. It reminded me of the work of Clive Barker. Kudos to John for presenting such a shocking and compelling book.

"Back in high school…er, I mean college… I couldn’t stand beer. While my friends tilted back Little King Cream Ales and Miller Genuines, I kept my fingers wrapped firmly around a bottle of Canadian Whiskey. In my 20s, a friend introduced me to Samuel Smith’s Nut Brown Ale, and my whole outlook changed. I didn’t instantly love it, but it was different than anything I’d ever tasted, and I began exploring the world of amber and darker beers. That first Sam Smith’s ultimately launched a 20+ year infatuation with brown ales… usually English Brown Ales. I’ve gone through my Bass, Boddington’s and Wells Bombardier phases, but nothing has proven as consistently drinkable to me as Newcastle Brown Ale. I’ve found a few microbrews around North America that have beers to rival Newcastle… but none of them are bottled and shipped anyplace near Chicago. If you’re on the East Coast, look for Hook & Ladder Backdraft Brown, or if you’re near Vancouver, don’t miss Granville Island’s Nut Brown. If you are south, Abita Brewing’s Turbodog has a nice malty finish, but only if you get it on tap. It loses whatever it is I love about it when bottled. And Denver’s Pints Pub brews a great John Bull Brown Ale that, sadly, never gets beyond the pub’s four walls.

Lest you think that all this malt and hops ruined my appreciation for whiskey, fear not. Around the time I settled on Newcastle as my beer of choice, I also discovered wheated bourbons… while a pricey Pappy Van Winkle is perhaps the most perfect sipping bourbon ever, I find day-to-day while sitting at my computer writing, there is nothing quite as satisfying as a cold pint glass of Newcastle with a chaser shot of Makers Mark bourbon at its side."

James Tuck (Twitter: @JamesTuckwriter)
James, a professional tattoo artist, is also the author of the Deacon Chalk series, dark urban fantasy about an occult bounty hunter who has to deal with vampire, were-creatures and other deadly monsters. Deacon Chalk is a bad-ass protagonist and his adventures are intense, action-filled rides through a perilous and supernatural obstacle course. Your pulse will race throughout every Deacon Chalk tale. Start with Blood & Bullets and I am sure you will be hooked. The newest Deacon book, Blood & Magick, is due out on March 5.

"I'm a bourbon man. Given my choice I'll take a shot of bourbon with a water or sweet tea or apple juice chaser. I also love trying new bourbons. So far my favorite is the Wild Turkey Honey Bourbon but if I'm going straight, plain bourbon I'll take Buffalo Trace. I've also been experimenting with my own infusions so in about 6 weeks I'll get to taste my Apple Pie, Espresso, Blackberry, Honey Pear, and Pineapple Upside Down Cake recipes. Hell yes I'm excited about that.

I don't mind rum based drinks, especially in the summertime, they're usually fruity and refreshing while still being able to knock you on your ass. But my favorite mixed drink is a Red-Headed Slut. Jagermeister, Peach Schnapps, and Cranberry juice. It doesn't sound like it would be as delicious as it is but it is hands down the winner when I am out with friends and not drinking for effect. You can get it as a slammer shot or over ice if you are looking to sip it. It's a delight either way."

Jeff Salyards (Twitter: @JeffSalyards)
Jeff's debut novel is Scourge of the Betrayer, a dark military fantasy and the first in the Bloodsounder's Arc. Though it is fantasy, there seems to be a gritty reality to its depiction of its characters and the military. The mysteries within the tale unravel slowly and it draws you deeper and deeper into the story. There is a fierceness to the tale and once you finish it, you will be craving the sequel. Political intrigued, mysterious magics, intense combat, compelling characters, and more will attract readers.

“You don’t have to go home, but you can’t stay here. . . 

"There was a time that I drank to get drunk. Well, that was last week. But I mean drank *only* to get drunk. What is more excessive than excess? That’s how I drank. So taste wasn’t really a consideration and I wasn’t especially. . . discerning. Boones Farm, Night Train, Jeremiah Weed, a case of the Beast, Vick’s cold medicine, whatever. Being a big guy with a lot of bloodstream, and at the time, possessing a Herculean tolerance, it used to be the cheaper the better. Bargain bin at Piggly Wiggly? Sign me up! Brown bag? No shame in that--it’s recyclable!

"By now, my days of debauchery and unbridled hedonism (mostly) behind me, or at least (somewhat) less frequent, I am much choosier. In fact, I’m sort of a beer snob now. Which is ironic, since my early days of drinking mostly involved bottom shelf liquor and cocktails mixed in garbage cans. I’ve got particular fondness for Erdinger, Erdinger Dunkel, Franziskaner (not to be confused with Frankensteiner) Hefe-Weiss, most anything from Belgium, Fat Tire and plenty of other American micro brews.

"And I’ll always have a soft spot for a really well made Long Island Ice Tea. I’ve sampled them all over the place, and it’s hit or miss, with a whole lot of miss. It’s awfully tough to find one that is strong enough to be worth the price without tasting like cobra venom, or goes down smooth without being cloyingly sweet. And striking the balance of potent and tasty, even at presumably good bars, seems to be incredibly rare art form. I like art. Especially drinking it."

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2012: Favorite Spirits & Drink Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2012. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15, Top Wines Over $50 and Favorite Wine Related Items lists. This post will now concentrate on some of my Favorite Spirits and Drink Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This is the first year that this category has been given its own post because I have tasted and reviewed a far greater amount of spirits, cocktails and other drinks this year. For more spirits and drink related items, you can just search my blog posts for the past year.

Favorite Spirit & Cocktail Event: The first Boston Cocktail Summit was held this past October, a three day event dedicated to a great diversity of spirits and cocktails. Though there were a few logistical issues, which are common with most large, first time events, there was much to like about this summit. A myriad of interesting and informative seminars and discussions, three spirit tasting rooms, plenty of parties and much more. I had tons of fun, learned lots, consumed copious amounts of delicious spirits and cocktails and met plenty of cool people. I eagerly look forward to the next Summit and encourage everyone to check it out as well.

Favorite Spirits Trip: Last May, I visited Louisville, Kentucky to see the Kentucky Derby but also made plans to explore the world of bourbon. I got to hang out with my good friend Fred Minnick, who also put us up in his home for part of our trip. In addition, Fred helped me with some of my bourbon plans. I visited the distilleries of Four Roses and Buffalo Trace as well as met the owners of Jefferson's Bourbon. At different restaurants and bars, I sampled a myriad of bourbons, both straight and in cocktails (like Mint Juleps), as well as savored several foods prepared with bourbon, including a killer bourbon bread pudding. I had an exceptional time in Louisville and highly recommend it to anyone who loves bourbon. You should also check out my two Bourbon 101 posts, Part 1 and Part 2.

Favorite Bourbon: It is simply too difficult to choose a single favorite out of all the bourbons I tasted this year. There were too many bourbons that impressed me with their complexity, flavors, texture and more. So I will just list a handful of the bourbons which especially intrigued me, including: Elijah Craig 18 Year Old, Four Roses Japanese bourbons, Jefferson's Bourbons, Van Winkle Special Reserve, and Eagle Rare Antique. The bourbon world has much to offer and is well worthy of an exploration. Your palate will thank you.

Favorite Unusual Bourbon: If you like Bailey's Irish Cream, you will be amazed by the Buffalo Trace Bourbon Cream Liqueur. It is made with real cream and has a rich, creamy and sweet taste, just pure hedonistic pleasure. I even tried some mixed with some root beer, which was kind of like a float without the ice cream, and it was delicious. Sadly, this is currently only available at the distillery but we can hope that they will distribute it outside Kentucky in the near future.

Favorite Spirits Dinner: Dinners paired with spirits and cocktails are starting to make their presence in Boston and I am a big supporter. The Glenmorangie Distillery Dinner at Avila was an exceptional event, with plenty of superb food and scotch. The distillery has a diverse portfolio of scotches, each presenting a unique flavor profile, and the pairings worked quite well. My favorite was their 18 Year Old, which is finished in Oloroso Sherry casks. The dinner, from the Goat Cheese Croquettes to the Wagyu Beef Cheeks, impressed me, especially as my last experience at the restaurant, years before, had been less than stellar. I hope the trend of spirit paired dinners continues to grow in 2013.

Favorite Scotch: Again, this was a tough choice but I felt there was one Scotch that eeked out a win against the others, though the race was extremely close. The Glenlivet Nàdurra is a 16 year old Scotch, which is unfiltered and left at cask strength, so it has an alcohol content of 54%. I found the Nàdurra to possess very intense and complex flavors, a harmonious collection of spice, herbs, honey and much more. You really need to sit with a glass of this and sip it slowly, to better understand its nuances. Though there is some heat from the alcohol, it is much more balanced than you might think.

Favorite Blended Scotch: The blended Scotch, Pig's Nose by Spencerfield, received its name from an old saying: "Tis said that our Scotch is as soft and as smooth as a Pig's Nose." It certainly lives up to its name, presenting a silky smooth mouth feel that caresses your palate. It is a blend of oak-aged Speyside, Islay and Lowland malts with Invergordon gentle grain whiskies. Its flavors run the gamut from caramel to nuts, from dried fruits to subtle smoke notes. A very easy drinking and delicious blended Scotch, it is something to savor and enjoy.

Favorite Irish Whiskey: This category was a tie between the The Irishman Single Malt and the Jameson Black Barrel. The Irishman is produced from 100% malted barley, triple distilled and then matured in first-fill bourbon and sherry oak casks. It is a more serious whiskey, being complex, subtle and intriguing. There is less sweetness and more spice than their Original Clan and the finish is even longer and more pleasing. This is definitely a whiskey to slowly sip and savor, and will appeal to all whiskey aficionados. The Jameson was created to make a sweeter style whiskey and I believe they succeeded in their objective. The Black Barrel is a blend of pot still whiskey and small batch grain whiskey, and they use virgin bourbon casks for aging. It has a sweet aroma, actually reminding me a bit of a nice bourbon, and on the palate, there is plenty of sweetness, yet not cloying. There were creamy tastes of vanilla, caramel, honey and even toasted marshmallow. It was mellow and smooth, with a lengthy and pleasing finish. A fine sipping whiskey, especially on a chilly autumn or winter evening.

Favorite Rye Whisky: Whistlepig Straight Rye Whiskey is made from 100% Rye, which currently comes from Canada, and it is aged and bottled at a farm in Vermont. The rye is 100 proof and has been aged a minimum of 10 years, seven in new, charred oak barrels and three more in used bourbon barrels. The aroma is a complex melange of appealing spice notes, all which present themselves up front on the palate, including some clove, anise, nutmeg, as well as hints of vanilla and caramel. It is the lengthy finish though that is even more impressive, silky smooth with a rich and compelling taste of butterscotch, vanilla and mint. This is definitely a fine sipping whiskey, something to slow savor with good friends.

Favorite Local Rums: Rum is once again being produced in Massachusetts and the new micro-distilleries are creating some tasty products. My two favorite local rums include a white and an amber. Andrew Cabot of Privateer Rum produces the compelling Silver Reserve White Rum, made only from cane sugar and brown sugar, without any molasses. It is 80 proof, and had a very appealing nose, smells of tropical fruit, such as banana, with herbal accents. Both come out on the palate as well, especially the herbs, such as anise and fennel. It actually presents a fairly complex taste, very different from many other white rums, and I very much enjoyed its herbal elements. In addition, it is fairly smooth on the palate, with only a mild bite on the finish, and I could easily drink it on its own. On the other hand, Turkey Shore Distilleries makes an impressive amber rum, Old Ipswich Tavern Style Amber.  I was really enamored with this rum, which had plenty of complexity and depth, and interesting flavors of vanilla, caramel, butterscotch, herbs and a subtle smoky aspect. It actually reminded me of a whiskey in some regards, and I would certainly drink this on its own rather than mix into a cocktail.

Favorite Domestic Rum (Non-Local): Made in Colorado, the Montanya Distillers Oro Dark Rum is produced from water, sugar cane (from Maui, Hawaii), yeast and honey. It 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. Nice complexity, great flavors and a satisfying finish.

Favorite Spiced Rum: The good folks from Turkey Shore Distilleries have made a limited edition Old Ipswich Golden Marsh Spiced Rum, basically a blend of 80% of their White Cap rum and 20% of their Tavern Style Amber with the addition of ten different spices. 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. Try it with some hot apple cider.

Favorite Flavored Rum: The Dunc's Mill Elderflower Rum is an intriguing flavored rum made in Vermont. It 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.

Favorite Vodka: I am very selective when it comes to vodka but Cariel Vodka was able to appeal to me. Made in Sweden, it is created 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. Great on its own or in a cocktail.

Favorite Flavored Vodka: I am generally not a fan of flavored vodkas, but I did like the Cariel Vanilla Vodka, which sees the addition of vanilla from Southern India and Madagascar. It had a big, bold vanilla aroma and flavor, yet it remained only mildly sweet, not cloying or artificial like many other flavored vodkas. I can see this working well in the right cocktail.

Favorite Tequila: The Tanteo Jalapeno Infused Blanco Tequila is a blanco tequila infused with hand-sliced, organic jalapenos which are mixed in a 10,000 gallon tank with the tequila. On the nose, there are 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.

Favorite Pisco: 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 that 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.

Favorite Mezcal: 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. My preference between the two, by a slim margin, is the Reposado.

Favorite Simple Cocktail: In the hot Douro region of Portugal, the Port and Tonic cocktail is very popular. I had the Fonseca Siroco White Port, a dry Port, with some added tonic in a tall glass on the rocks, with a lemon slice. It reminded me of a vodka & tonic, but with more citrus flavors and a slight nuttiness. It was a clean and refreshing cocktail, perfect for a summer day.

Favorite Cocktail: Post 390 has created two similar cocktails, the Peach n' Pig and the Fig n' Pig. The Peach n' Pig was bacon infused and made with house-smoked Bulleit Bourbon, Punt E Mes, homemade peach simple syrup, homemade bitters, and a grilled peach garnish. It was a well balanced drink, smoky with a mild sweetness and nice vanilla and peach flavors. The Fig n' Pig was similar, but with Fig instead of the Peach, and it pleased me even more, with a greater depth of flavor. Both also paired well with food, especially pork dishes.

Favorite Margarita: The Masa restaurant, with locations in Boston and Woburn, infuses their own Reposado tequila to make a Habanero Watermelon Margarita. I love the taste of watermelon and this cocktail presented a nice watermelon taste, not too sweet, with a tequila undertone and a very spicy finish. If you love fiery heat, then you should check out this Margarita.

Favorite Frozen Cocktail: I think there is a pattern here as I am once again raving about another spicy cocktail, this time the Burro Colada from the Painted Burro. The Burro Colada is a frozen cocktail made with Ron Virgin, Cream of Coconut and Cayenne Pineapple Juice. The addition of the cayenne elevated this cocktail, providing a delicious spicy kick on the finish, balancing out the initial chill. A great variation on the traditional Pina Colada.

Favorite Restaurant/Bar For Cocktails: Though there are plenty of excellent places to get cocktails in the Boston area, I want to highlight three places which especially impressed me this year. The Painted Burro, with its huge list of tequilas and mezcals and intriguing cocktails and margaritas. Post 390, with its fresh ingredients and innovative cocktail creations like the Fig n' Pig. ArtBar, with a constantly changing list of intriguing and well made cocktails (plus killer sweet potato tots).

Cocktail Cupcakes: Cupcakes are another trend which I wish wasn't still saturating the market. However, there are still a few standouts worthy of recognition. Cakes For Occasions, in Danvers, has created their Cupcakes After 5, where they use alcohol to make a variety of cupcakes. First, the cupcakes were compelling, all properly moist while the frosting was light and creamy. Second, some of the flavors were impressive, including the Rum & Coke, Sam Adams Cream Stout, and the Bailey's Irish Cream. They showcased the flavors of the alcohol without overwhelming the cupcakes. These cupcakes are still relatively new and they are continuing to hone the flavors, creating new ones all the time.

Favorite Hard Cider: The Woodchuck Farmhouse Select Original '91 is a small batch hard cider made with Vermont apples and Belgian beer yeast. The '91 simply reflects the year that Woodchuck started production, and does not indicate the year of brewing. It has an alcohol content of 6.9% and is unfiltered, so it looks a bit cloudy and there are tiny pieces of apple still in it. It is primarily dry with a fascinating and complex taste of apple and spice notes. It is absolutely delicious, well balanced, and once you have a glass, you will desire another. Some hard ciders are simple but tasty drinks while others attain for higher heights, to be something to slowly savor and enjoy. This Farmhouse Select reaches those heights.

Runner-Up Hard Cider: Made in Somerville, the Bantam Cider also impresses. It contains only fermented pressed apples, honey and sulfites. The apples are a mix of Cortland, Empire, Macintosh and green apples, all from western Massachusetts. They use a sparkling wine yeast and ferment it dry, adding the honey later more for body than sweetness. It has an alcohol content of 6%, is gluten free and is mostly dry, with only a light sweetness. There are lots of tasty apple flavors, hints of some floral elements and a fuller body than some other hard ciders. It was refreshing and the type of hard cider that you can easily drink a few bottles on a nice summer day.

Favorite Beer: I am generally not a beer guy so you rarely see beer reviews on my site. But this year I tasted a beer which did appeal to me, the Innis and Gunn Rum Cask. Innis and Gunn is a Scottish brewery, established in 2003, and they oak age their beers. This limited edition beer is aged in old rum barrels. This beer has a deep reddish color and the taste is compelling, a melange of tropical fruit and spice with a very mild beer flavor. It reminded me of the Caribbean, and I could see it also being food friendly. Even if you dislike beer, you should give this a chance.

Favorite New Alcohol Column: This year, I started a new series on my blog called Authors, Alcohol & Accolades. There are currently six installments of this series, each containing interviews with four different authors, asking them about their favorite drinks, alcoholic and nonalcoholic. In addition, each of the authors has written books which I enjoyed so I also provide book recommendations in these posts. It has been a fun series, and it has been cool to learn what some of my favorite authors like to drink.

What were some of your favorite spirits and drink related items this year?

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Rant: New York Bans Large Cups Of Beer

Sometime in the near future...

Previously, New York City banned "sugar-sweetened" drinks, mainly soda, in cups larger than 16 ounces though it did not apply to drinks containing alcohol. The idea behind the ban was to help fight obesity. Then a government study determined that alcohol consumption actually contributes nearly as many empty calories as soda. In response, Mayor Bloomberg pushed though a ban on cups of beer and other alcohol larger than 16 ounces. Where will those bans end?

The soda ban is real and something which I oppose. I don't think it will really accomplish anything and it seems to be the low hanging fruit in the battle against obesity. There are ways to bypass the ban, such as all-you-can drink soda machines, which help to blunt any effect of the ban. It doesn't stop people from buying huge soda bottles at the supermarket and guzzling them at home. What is worrisome is that this could be the first step in a series of bans of other foods and drinks.

The government study on alcohol consumption is also real. The Las Vegas Sun reported that soda and other sweetened drinks account for 6% of an average person's calories, while alcohol accounts for about 5%. Not much difference there. The issue is divided by gender, with men usually consuming an average of about 150 calories from alcohol each day, while women only consume an average of 50 calories. Men also drink mostly beer while women have no clear favorite alcohol of choice. All those calories certainly add up over the span of a year.

A ban on large cups of alcohol could become a target of the near future. Though the city claims it has no immediate plans to ban it, there is at least one public health advocacy group which supports such an alcohol ban. They could push for such a ban, and maybe New York City would change their mind and institute such a ban. How many other cities might follow the example of New York City?

Let people eat and drink what they want. Stop these bans on items like foie gras and soda. Such bans seem more for public show than actually accomplishing anything of significant value. People can always find ways around such bans. The time spent on working on these bans could be better spent in many other areas, like trying to create jobs. Educate people about the potential dangers of items like sweetened drinks, but allow them the right to make their own choices.

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Post 390: Pigs, Bourbon & Beer

Heritage Pork? Check! Bourbon? Check! Beer? Well.....

Each month, Chef Eric Brennan of Post 390 hosts a special Farm to Post dinner. This is a three-course Prix Fixe menu, offered all month, which showcases local ingredients from one specific farm, fishery or similar producer. I was invited as a media guest to a special event to check out their latest menu, a "Pig Out" showcasing the products of Brambly Farms. I did not see a menu beforehand so it was all going to be a surprise for me.

The new Brambly Farms "Farm to Post" Menu offers 3 courses for $48, or $65 with wine pairings. You get a choice for each course from 2 different selections for Appetizer, Entree and Dessert. The special event I attended was different from the usual Farm to Post menu, though some of the same dishes and items are on both menus.

This was my first time dining at Post 390 and I was impressed with its decor and ambiance. The first floor is their Tavern, which has a more casual menu and feel while the second floor is the main dining room, with an open kitchen, private dining areas, and more. The upstairs area is more elegant, a great place for a romantic date or a business dinner.

I enjoy open kitchens, which I have always said show confidence in the cooking staff.

The dinner event presented the bounty of Brambly Farms, located in Norfolk, and the owners, Ted and Sandra O'Harte, were present at the dinner. They operate a pasture raised farm and raise 5 heritage breeds of pig, including Berkshire, Large Blacks, Tamworth, Red Wattle, and Gloucestershire Old Spots (like Dalmatians with lots of spots). They have maybe 100-150 pigs on their farm, and they also raise chickens and have had other animals as well at times, though some were killed by fisher cats.

Prior to the dinner, we watched a brief video about the farm, plenty of photos of the operation and animals. It is worthwhile to understand where your food comes from and knowing the pork was from a local farm is another benefit. The O'Hartes, who seemed very personable and down to earth, also answered our questions during the course of the dinner. Our meal featured the meat from Berkshire and Large Blacks pigs, as well as eggs from their chickens.

Initially, as we mingled before the dinner began, there were some passed hors d'oeuvres, including a Pate and a Lobster BLT (with a nice chunk of fried lobster). In addition, we began with a delicious cocktail, the Peach n' Pig Bacon Infused, which is made with house-smoked Bulleit Bourbon, Punt E Mes, homemade peach simple syrup, homemade bitters, and a grilled peach garnish. It was smoky with a mild sweetness and nice vanilla and peach flavors. It was a well balanced drink and I ended up drinking them throughout the meal as its flavors went well with our various pork dishes.

After that cocktail, the rest of the courses were paired with various beers, mostly local, and though I tasted all of the beers, none of them really appealed to me. The beers included: Pretty Things Jack D'Or, High & Might Purity of Essence, Jack's Abby Smoke & Dagger, Berkshire Brewing Co. Octoberfest and North Coast Old Rasputin. The beer lovers at the table all seemed to enjoy the pairings and I do give them credit for using mostly local brews.

Our first course was Egg Drop Soup with Crab and a Pork & Florida shrimp potsticker (which is on the the current Farm To Post menu). The soup, which uses farm eggs from Brambly, is very flavorful, better than many of the egg drop soups you find at inexpensive Chinese restaurants. The potsticker sits atop charred scallion aoili with aged mushroom soy sauce. The shrimp is Fedexed directly from a fisherman in Florida, and is never frozen, which is certainly very unusual and compelling. A nice, firm pasta held a burst of shrimp flavor with hints of pork. A tasty addition to this Asian inspired dish.

Next up was the Roast Thai Cured Pork Belly with Mango, Jicama and Scituate Lobster (which is on the the current Farm To Post menu). The pork belly was prepared in a similar manner to Pekin duck, marinated and later hung to dry. A nice blend of Asian spices complemented the juicy, tender pork. Heritage pork has such flavor that standard pork can never match. There was plenty of sweet lobster in the crisp, acidic and refreshing mango and jicama salad.

The Maple-Rosemary Bacon Wrapped Scallop came with succotash, tasso, and liquid corn on the cob. The large, tender scallops were complemented by the salty bacon as well as the sweet, buttery corn. As I have said before, I think scallops and corn is a killer combination. The tasso also added a little smoky edge to the dish.

The Grilled Spice Rubbed Pork of Loin was accompanied by a pulled pork & pear fritter with a prune plum-ginger pork jus. The fritter was absolutely killer and it is an accompaniment to one of the entrees on the current Farm To Post menu. The fritter had a delightful crisp coating with lots of moist, flavorful pork and accents of pear. I could have eaten a plate just of these fritters. The loin was also excellent, with tasty spices complementing the savory pork. But the fritter stole the show in this dish.

For dessert, we ended with Apple Pie with vanilla ice cream (which is on the the current Farm To Post menu). Though it seemed like there was no pork in this dish, not even bacon, there actually was pork fat used in the pie crust. The thin, crisp apple slice atop the ice cream was addictive and the ice cream was creamy and delicious. Though the pie was good, I think it would have been much better if served warm rather than cold. As we left, we received some chocolate covered bacon as a parting gift. Superb!

Service was excellent, and the food was impressive. It is great see to Post 390 showcasing local farmers, and exposing their customers to the local bounty. The Peach n 'Pig was a delightful choice to accompany each dish. Check out the Brambly Farms menu this month, and Post 390's future Farm to Post dinners as well. I am going to have to return now to check out their regular menu, and also see what other interesting cocktails they have concocted.

Who doesn't love pork?

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Painted Burro: Mouth-Watering Mexican Cuisine (and Meatloaf!)

I have often said that the best chefs can get me to enjoy dishes that I usually dislike. Meatloaf is one of those dishes that has never thrilled me. Too many times I have found meatloaf to be too dry, too much breading, too bland, etc. But Chef-owner Joe Cassinelli has recently changed my mind with his Yucatan Meatloaf at The Painted Burro, his new Mexican restaurant in Davis Square, Somerville.

Chef Cassinelli is also the owner of Pizzeria Posto, which is located in Davis Square too. I have long been a big fan of Posto so was excited to check out The Painted Burro. I recently had the opportunity, as a media guest, to visit the Burro on two occasions, on consecutive Thursday evenings, in part to assess the impact of their new soundproofing efforts.

The restaurant, which occupies the spot of the former Gargoyles, was very busy on both nights, and on the first Thursday, there was even a one hour wait for seating at 8pm. It is a medium-sized restaurant, with a long bar at the front. It is a very open room, much more than it once had been as Gargoyles. On that first Thursday, it was quite loud, and seemed as if it contained twice the amount of people as it actually did. You often expect a festive Mexican restaurant and bar to be noisy, but this seemed overboard. Chef Cassinelli understood this issue and took a series of measures to mute the noise.

He consulted New England Soundproofing and initially installed sound paneling under the chairs and tables, though that ended up not helping much. After further consultation, they installed sound proofing panels, which were expensive, on the ceiling and walls. Some of those panels will eventually be painted with murals by local artist Raul Gonzalez, who also painted an existing mural at the Burro. So, on the second Thursday, after this additional sound proofing was completed, there was a noticeable difference in the noise level. It will never be a quiet restaurant, but the noise is at a much more manageable level, enabling conversation with the guests at your table. The panels are very unobtrusive, and blend well into the decor, and will blend even more once murals are painted on some of them.

One of the strengths of the Burro is their drinks program, to which they have obviously invested plenty of effort. Tequila and Mezcal occupy a significant role. They stock approximately 12 Mezcals and 100 Tequilas, including 30+ Blanco, 30+ Reposado, 20+ Anejo and 15 Seleccion Especial tequilas. Each selection has 3 prices, the first for a shot, the second for a tasting and the third for its inclusion in the House Margarita. They also have 6 tasting flights, allowing you to easily compare similar Tequilas. Margaritas ($8-$10) includes flavor choices such as Hibiscus, Mango, Cucumber, and Strawberry while they have other intriguing cocktails ($7-$12), including white and red Sangria.

Margaritas are served in a misshapen old-fashioned-type glass rather than the usual margarita glass. The Margarita de la Casa ($8) is made with Agavales Blanco, Combier and lime juice and had a very pleasant and balanced flavor. The Margarita Royale ($16) is made with Kah Organic Blanco, Damiana liquer (which allegedly has an aphrodisiacal effect) and lime juice. It had a more unique flavor, a bit more herbal, and was once again a balanced and tasty cocktail. The El Jefe ($10) is a nice Mezcal cocktail made with orange bitters and homemade grenadine. This had a bit of a smoky flavor with citrus notes and hints of sweetness. The Burro Colada ($11) is a frozen cocktail made with Ron Virgin, Cream of Coconut and Cayenne Pineapple Juice. The addition of the cayenne elevated this cocktail, providing a delicious spicy kick on the finish, balancing out the initial chill. A great variation on the traditional pina colada.

The bar also stocks over 20 beers ($5-$15), about half of them hailing from Mexico, available in Draft, Tin, Ballenas and Bottles. Five of their beers are from New England, including the Slumbrew Happy Sol made by the Somerville Brewing Company. The wine list is small, with only 11 choices, all available by the glass or bottle, and most reasonably priced from $24-$32 per bottle. You'll find an Argentina Malbec, a Spanish Tempranillo, California Pinot Noir and two wines from Mexico. They carry the 2009 L.A. Cetto Chenin Blanc ($24) and 2006 L.A. Cetto Private Reserve Nebbiolo ($52). I did not try either of these wines but am going to do so on my next visit. It is very rare to find a Mexican wine locally so it is very cool to know the Burro carries two.

The food menu is basically divided into Appetizers (about 12 choices for $5-$14), Tacos (about 7 choices for $5-$8), Entrees (about 9 choices for $11-$21), and Sides (5 choices for $3-$5). Some of the tacos seem a bit pricier than found at other Mexican restaurants, especially considering how reasonably priced are the Entrees. For example, the Short Rib Barbacoa taco is $8 and if you ordered three, which would likely constitute an entree, it would cost $24, which would make it the most expensive Entree on the menu. In their favor, the tacos are high quality, many using seasonal ingredients, and I will discuss their taste more later in this post.

As you peruse the menu, you will be brought chips and salsa. The salsa is mild but with a rich tomato and herb flavor. If you prefer a spicier salsa, I suspect they would find something to please you.

I tasted a number of different Appetizers and in general they were tasty and well made. The Empanadas ($5) are made with local goat meat from Falter Farm in Avon. In addition, they contain tres quesos, and poblano rojas, accompanied by a roasted red pepper & tomato-chipotle salsa. An excellent, crisp empanada with a moist, flavorful interior and a slightly spicy salsa. Don't fear the goat!

The Ceviche Del Mar ($14) is a combination of three ceviches, including Maine Redfish, Shrimp & Snapper. Each ceviche is prepared differently, with items like avocado salsa, lime, scallions, pickled red grapes, and radish, and is accompanied with tortilla fritas. Fresh citrus flavors, creamy avocado and plenty of tender seafood. A nice and refreshing choice.

Another refreshing choice is the "Chingon" Cucumbers ($5), which are small pieces of cucumber with watermelon radish, pickled grapes, cilantro, lemon, chile, and sea salt. The cucumbers pieces have a nice crispness to them, and a mild, citrus taste. They probably could use a bit more chile, to add more heat, though not everyone might like them spicier.

One of my favorite Appetizers was the Fundido with spicy house made Chorizo ($12), which you can also get with just Cheese & Scallions ($9) or Roasted Veggies ($11). Made with Oaxaca, Chihuahua and Manchego cheeses, the fundido comes with soft corn tortillas so you can make your own cheese and chorizo tacos. Great blend of flavors from all those types of melted cheese combine with plenty of meaty chorizo and a light spicy kick. You'll be fighting over the last bits of melted cheese & chorizo in the plate.

The "Cholo" Corn Cob ($7), with roasted garlic mayo, cotija cheese, and cayenne, is sure to please as well. Sweet corn, a deliciously creamy coating, and a bit of spice make this an addictive dish.

The Crispy Pork Flautas ($7), made from carnitas, tres quesos, and tomatillo, come with a serrano crema. Crunchy, with tender pork and plenty of cheese. An easy snack to devour with a margarita.

On the first of the two evenings, I decided to order three tacos for my entree, including the Chorizo de la Casa ($5), Pork Cochinita ($6) and Short Rib Barbacoa ($8). The Chorizo would make for a nice breakfast taco, with its farm egg soleado and pappas. The Pork comes with a pineapple and serrano salsa with a spicy citrus achiote and the flavors blended very well. My favorite of the three was the Short Rib, with its red wine-Mexican cola mole, tres quesos, corn & serrano salsa, and cotija cheese. An amazing melange of flavors and textures and I could have easily eaten several more of these. Highly recommended, albeit a bit pricey. Overall, the tacos were all delicious, well made with quality ingredients.

I also had a Side of Oaxaca Cheese Grits ($4), which are made with white corn meal, milk, Oaxaca cheese, roasted poblanos, sauteed white onion, oregano, and Cotija cheese. Quite an interesting and delicious take on grits. Creamy, with enticing cheese flavors, hints of spice and a little crunch from the onions. Cotija cheese is one of my favorite cheeses and I think placing it atop any dish of grits would be a great idea.

These are the Enchiladas ($15-$18), a large plate of 3 corn tortillas stuffed with tres quesos and smothered with house moles and salsas. You can order the Del Paraiso (veggies), Achiote Chicken, or Roasted Pork Cochinata. My dining companion who ordered these was very impressed. Another companion ordered the Street Cart Chicken ($17), a 1/2 Giannone chicken with an achiote-citrus marinade, kale, fried plantain, and tamarind butter. I tasted some of this chicken and it was amazing, with juicy and flavorful meat, and a compelling marinade. It was also quite a large dish, which seems a commonality of the entrees, good-sized portions that also are very reasonably priced. You won't leave hungry.

And the pièce de résistance was the Yucatan Meatloaf ($16), two fried eggs "soleado" on top of spicy ground sirloin loaf stuffed with chorizo, ham, chicharron, green olives and toasted almonds. It is served open faced on thick toast with a red mole sauce. I had heard others rave about this dish, but still I usually would not choose to order meatloaf at a restaurant. This time was different though as I chose to take a chance on Chef Cassinelli's creation. And I have absolutely no regrets.

Another good-sized dish, this concoction would convert any meatloaf hater. It was moist, bursting with interesting flavors, a nice saltiness from the pork, and the almonds added a delightful texture and nuttiness. The mole was very spicy and enhanced the allure of this dish. I would love to see this mole, with its spiciness and umami, used in other dishes as well. I was thoroughly impressed with this meatloaf and highly recommend it.

There are several options for dessert, including homemade popsicles and ice creams (in unique flavors), a Chocolate Espuma and a Tres Leches Cake. The plantain popsicle tasted exactly like a plantain and it worked as a dessert, without being too sweet. Someone else had the Espuma and it looked great, and he seemed to enjoy it immensely. I had the Tres Leches and found it too heavy for my preferences though the house "fluff" atop the cake was amazing. It tasted fresh, and not like some artificial topping. I also tried the Kalani Coconut, a dessert tequila, which is thick and viscous, but not overly sweet and with a strong coconut flavor over the tequila taste. It might be a nice addition over ice cream.

Service was excellent and overall, Chef Cassinelli has created another winning restaurant. An excellent and exciting drinks program, a creative and compelling food menu, and plenty of good-sized and reasonably priced entrees. And a meatloaf that even haters would enjoy. They also serve Brunch, which I will be checking out over the weekend, and I'll report back on that as well.

Addendum (9/20): I have since learned that Executive Chef Danny Bua, Jr. is actually the mastermind behind the superb Yucatan Meatloaf. Chef Bua made a trip to the Yucatan region and was inspired by a similar dish sold by local street vendors. So when he returned home, he created his own version and certainly has created a winner.

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