The Fish Head Whisperer Reigns Supreme

The Fish Head Whisperer is the Champion!

I recently competed in the 3rd Annual iPura Tweet & Blogfest at IBSS 2013, the 2013 International Boston Seafood Show. In this contest, local bloggers vied against each other to present the best, most comprehensive and interesting coverage of the seafood show. An impartial third party judged the contest and the top prize was a significant chunk of change, $1000. Yesterday, I learned that I have been selected as the winner and I am quite happy.

This was not the first time I have won. I was the champion of the 1st Annual iPura Tweet & Blogfest and in their 2nd Annual Contest, they added a prize for Best Coverage of Seafood Sustainability (sponsored by Global G.A.P.), which I also won. This year, there was only a single prize for Best Overall Coverage and my efforts lead to success. Kudos to all the Fish Heads who contributed to my win.

I would also like to thank the contest judge, Fiona Robinson, who is the Associate Publisher and Editor of SeaFood Business, for her time and effort in judging this contest. SeaFood Business is a cool and informative magazine that covers the seafood industry and I highly recommend that everyone interested in seafood check it out. Personally, I find plenty of story ideas in each and every issue of the magazine, as well as learning more about various seafood topics.

Big thanks also go to the good people of iPura, a food safety company, and especially Jason Simas, who runs their blog and social media. iPura has been supportive of Boston bloggers for several years and they understand the value of social media. They have also been extremely supportive of seafood issues and have helped elevate the visibility of the International Boston Seafood Show. The local print media, the newspapers and magazines, provide very little, if any, coverage of IBSS, often little more than a single basic article. Yet local bloggers, due to the iPura contest, have provides plenty of stories about IBSS.

If you know me, you understand that I am competitive so I worked hard to win this contest. I wrote a dozen posts about IBSS, tweeted up a storm, posted a YouTube video and more. I would have written about IBSS even if the contest did not exist, but the contest provided an additional motivation. The Seafood Show is a compelling event, and highly recommended for anyone who loves seafood and writes about seafood topics. I previously wrote about the reasons you should attend IBSS.

What does it take to win this contest? Based on my experiences, let me offer some suggestions and advice on how you could win the contest, which hopefully will be held again next year. First, the event is held for three days and it would be most beneficial if you attended for all three days. The more time you are there, the more information you can gather. You will be able to attend more seminars and panel discussions, be able to speak with people at more booths, and be able to taste more seafood samples. The show is huge, and you really need all that time to get an excellent sense of everything.

Second, though you receive bonuses for the number of posts and tweets you make, the true key is diversity and depth. Ten blog posts, that are all basically the same, probably won't reign supreme over five posts that show great depth and diversity. You need to write about a variety of seafood topics, and do more than present shallow, surface coverage of those topics. For example, plenty of people will write about sustainability, but your post will shine if it is more creative, original and shows a greater depth. There is no dearth of story material at IBSS so you just have to look below the surface for the most interesting stories.

Third, size does matter. As I said, you receive bonuses for the number of posts and tweets you make and that can make the difference in comparing the work of different people. You should be able to write multiple posts about IBSS, ensuring each post adds to your work, and is not just a rehash of another post. One or two posts probably won't be sufficient to touch on all of the diversity and depth available at IBSS. You will need to write numerous posts to address all of the different issues and stories you find at the seafood show. Ten blog posts, each showing diversity and depth, will trump five blog posts which do the same.

You can't win though unless you enter the contest. In 2014, the Seafood Show will be held March 16-18, 2014, so make plans to be there and hopefully the contest will be held once again. If so, I will welcome any and all competition. Come see if you can become the new Fish Head Whisperer!

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The Tipsy Sensei & Others. And A Contest!

This month is the First Year Anniversary of the publication of my first short story, Yurine's Pot, the beginning of the Tipsy Sensei series. Since then, I have published two more short stories and a novel in the Tipsy Sensei series. I am also pleased to publish this month my second paperback book, The Tipsy Sensei & Others, my new collection of nine food, wine and Sake short stories. It is available through Amazon as a Trade Paperback and an Ebook. I hope to conduct some local signings of the paperback and will announce them on my blog once they are scheduled.

The nine short stories contained within this volume range from romance to mystery, fantasy to thriller. It collects together the first three Tipsy Sensei stories as well as adds a new story centered on a popular character from Demons, Gods & Sake. You will also find five other food and wine stories.

The collection contains:

Yurine's Pot (Tipsy Sensei #1): Nate Randall is a Sake expert in Boston and his son is dying from cancer. Nate receives an ancient, magical item that allegedly can cure any illness. Others desire that item as well, and may be willing to kill for it. Can Nate save his son, and if so, at what cost?

The Ghost Of A Ninja (Tipsy Sensei #2): Several thieves have been slain under mysterious circumstances. Is the ghost of a ninja responsible? Nate is asked to help a friend who is worried that he will be murdered next. Can Nate solve this mystery and save the life of his friend?

The Fox & The Katana (Tipsy Sensei #3): Nate has been approached by a kitsune, a fox spirit, who wants Nate to murder her mate. She claims that her mate is a remorseless and sadistic killer who has slain innocents across the U.S. Can Nate kill this kitsune? Or is Nate being set up, a pawn in some intricate scheme?

Forest of the Ox Demon: A brand new story featuring Hato, a popular character from Demons, Gods & Sake, the first Tipsy Sensei novel. This is a historical tale of medieval Japan, exploring Hato's mysterious past, and involves ninjas, brigands and a supernatural creature.

You Had Me At Foie: A tale of romance, a bond formed over a delicious dish of foie gras.

Feast For A Killer: What would you do if an assassin showed up on your doorstep to kill your spouse?

The Perfect Wine: An obsessed wine lover seeks a legendary perfect wine. Can such a wine exist? And if so, what price would you pay to drink such a wine?

The Veil Of Flowers: A geeky and unusual story, told from the viewpoint of a yeast in a barrel of Sherry.

The Passwords: A more traditional mystery, where a man must decipher an enigmatic letter to provide justice for a murdered friend. The key to the cipher involves wine.

Check out my latest book and please understand that you can read this book even if you do not own a Kindle. You can download a Free App for your computer or smart phone that will allow you to read any Kindle ebook.

While you read The Tipsy Sensei & Others, I will be working on Nate's next supernatural adventure, Hand-Fed Tigers (Tipsy Sensei #5). Could it involve zombies and cats?

Now, on to my Anniversary Contest. This is a picture of Jessica, Courtney & Laura, some new fans of Demons, Gods & Sake. The photo gave me an idea, to collect pictures of other fans holding a copy of any of my books. I have decided to make it contest with a cool prize.

The contest will run from now until midnight, April 5, 2013. To enter, just send me a picture of yourself holding one of my books. If you only have an ebook, just send me a picture with your ebook reader showing the cover of one of my books. You will get an extra entry if the picture is of my latest book, The Tipsy Sensei & Others. You can also earn up to four extra entries if your picture is especially creative, which I will determine at my discretion.

The Grand Prize will be that I will immortalize you as a character in the next Tipsy Sensei novel, Hand-Fed Tigers. The character will bear your name and might also share some of your interests and personality. We will work together on the details. You will also receive a copy of the paperback version of Hand-Fed Tigers.  At least two Runner-Ups will also receive copies of the ebook of Hand-Fed Tigers when it is ultimately released.

So start taking your picture with the Tipsy Sensei!

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East Cambridge Rib Fest: The Winners

"It's a simple question Doctor, would you eat the moon if it were made of ribs?"
--Will Ferrell

Yes, yes I would. And on a beautiful Sunday afternoon, it seemed as if part of Cambridge was made of ribs too and I certainly ate my way through it. In total, I sampled 20 different ribs, which is a great and tasty way to spend any day. I would have tasted 21 ribs, but unfortunately one restaurant ran out of ribs early.

This past Sunday, the East Cambridge Business Association (ECBA) presented the annual “Smoke This” Rib Fest 2012, pitting the chefs and pit masters of twenty-one restaurants and establishments against each other in a culinary showdown to determine who made the Best Ribs. Chef Tony Maws, of Craigie on Main, Kenji Alt, the Chief Creative Officer of Serious Eats, and Dave Andelman, of The Phantom Gourmet, were the celebrity judges of this event. There was a second level of judging as well, three local bloggers, including Erica of In and Around Town, William of The Boston Foodie and myself. In addition, the public had an opportunity to vote for their favorite ribs.

The twenty-one participating restaurants and establishments included: Abigails, ARTBAR, Atwoods, Bambara, Catalyst, Champions, CRLS Students, East By Northeast, East Side Bar & Grille, Filarmonica Santo Antonio, Lizzy's, Lord Hobo, Midwest Grill, New Deal Fish Market, Ole Mexican Grill, PF Changs, Portugalia, Redbones, Trina's, Tupelo, and West Bridge.

The event brought out lots of people, and later in the afternoon there were several long lines at some of the more popular tables. At times, the air filled with smoke and ash from all the grills, and when I went home, my shirt even smelled of that smoke. I was pleased that there were numerous tables and chairs set up along the street so you could sit and eat your ribs. Some of the ribs were expectantly messy so trying to eat them while standing up would not be the easiest. I am sure the fest went through tons of napkins, despite plenty of people licking the rib sauce off their fingers.

Unfortunately, no wine was available at the Rib Fest as they chose to concentrate on beer, which was certainly popular, including Pretty Things Beer, Cambridge Brewing Co. and Portico Brewing Co. But a hearty red wine would have pleased me, or even an umami-rich Sake.

There was music by Hayride and The Atwood’s Monday Night Bluegrass Band. Fiddles and banjos adding to the festive atmosphere.

In addition, there were cooking demonstrations, brought by the good people of How2Heroes,

For $3, you could take a spin on the Wheel of Chance and everyone was guaranteed to win a prize. I took a spin and won a $25 gift certificate to the New England Aquarium.

Of course, the main attraction at the fest were the ribs.

When you think of ribs, what first comes to mind? Southern style ribs, such as Kansas City, St. Louis, Memphis, Carolina, Texas and more. Though the definitions can be a bit vague, you can generally separate the styles into two basic schools: wet and dry, dependent on whether the ribs are slathered in a sauce or prepared with a dry rub. The nature of the sauce varies, whether thick, thin, sweet, spicy or a combination of sweet & spicy. In addition, the cut, size of the ribs and which bones are removed makes a difference. We cannot forget Asian style ribs either though, and I mean more than the ordinary spare ribs you find at basic Chinese restaurants. Tea smoked, five spice, Thai style and so much more. At the Rib Fest, you got to experience a myriad of styles and preparations.

The celebrity judges selected Bambara as the First Place winner of the Rib Fest. They also awarded Second Place to Tupelo and Third Place to the Cambridge Rindge & Latin School. The public had some different choices, awarding First Place to East Side Bar & Grill, Second Place to ArtBar and Third Place to Champions Sports Bar. It is very interesting that the celebrity judges and the public did not choose any of the same winners. That shows how tastes can vary significantly.

My own choices for the Top Three Ribs are more in line with the public voting. Before announcing those choices, I want to congratulate all of the entrants for their rib dishes. Judging was not easy because there were plenty of ribs which I enjoyed, each with their own unique attributes. Though I will list my Top Three choices, I will also give a couple Honorable Mentions to other ribs which deserve recognition.

Third Place is awarded to Abigail's Restaurant. This was the toughest Place to decide as there were several worthy candidates. Abigail's ribs were Memphis style, a dry rub, with a Kansas City style sauce. the ribs were tender and meaty, with an excellent melange of spices in the rub. I got a side of their house sauce for dipping and found it also to be delicious, with a spicy backbone. These are the type of ribs that you can easily devour a dozen or more.

Second Place is awarded to East Side Bar & Grill. They certainly looked very professional, with their huge grill, and it is easy to understand why their ribs are so popular with the public. They called their pork ribs "Texaschusetts" style, a blend of a Massachusetts barbecue sauce with Texas spices on the ribs. This is one of those "wow" ribs which should impress most people. Meaty, tender, and grilled perfectly with a great depth of flavor, both sweet and spicy. You'll want to order a complete rack of these ribs to satisfy your inner carnivore.

Drum roll, please.....

First Place is awarded to Champions Sports Bar! These ribs had a Kansas City dry rub, were cooked over apple, hickory and cherry woods, and had a glaze that included apples and brown sugar. The moist, tender meat slid off the bone and the taste impressed with its complexity and melange of compelling flavors, both sweet and spicy. The sauce accented the ribs without overwhelming it. This was another clear "wow" dish and I was tempted to remain at their table and devour several more of these ribs. Kudos for such amazing ribs!

I want to give Honorable Mention to the New Deal Fish Market for their incredible barbecue sauce. Their southwest style ribs were generously slathered with an Italian chestnut honey-based sauce. This umami-rich, earthy sauce possessed an intriguing flavor. I recently got to taste some chestnut honey and loved its earthiness, and believe it worked great in this sauce.

I also want to give Honorable Mention to the ArtBar. Their Spiced Lemon Confit Marinade Baby Back Ribs had one of the best presentations, with greens and focaccia bread. It also possessed one of the most subtle and unique flavors of all the ribs. After the big, bold flavors of many of the ribs, these were certainly a major change. ArtBar also offered a free taste of a new soda their bartender, Elizabeth, created: a combination of pomegranate juice, lime and black pepper. Such a bold, peppery flavor with nice fruity undertones.

Congratulations to all the winners! I can't wait for next year's Rib Fest.

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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)  Mohegan Sun will hold their first annual BBQ Fest from June 1– 3 in their Winter Parking Lot. Host Mike Petit of NESN’s Grillseekers emcees the three day event filled with cooking demonstrations, live bands and BB “QnA” sessions with Pitmaster Troy Black. Guests can also enjoy the beats…and treats from DJ Chef Marc Weiss, shop the Sardilli Farmer’s Market, ride the mechanical bull and watch Joey “Jaws” Chestnut battle in a rib eating contest.

Tickets are $30 per day including 8 food tickets and go on-sale Monday, April 16 at 10am through Ticketmaster.com or at Mohegan Sun’s Box Office. Kids 10 and under get in free (does not include food tickets).

Ever wonder how the pros make it look so easy? Here is your chance to learn. Throughout the weekend, a number of events will be taking place where guests can learn the tricks of the trade right from the professionals. From various cooking demonstrations to special BB’QnA’ with Pitmaster Troy Black, there will be plenty of opportunities to learn their hidden secrets. With a knack for invention and love of barbecue, Black has gained an impressive reputation as an award-winning, competitive barbecue chef and brand ambassador. His zeal for both barbecue and the industry has taken him on an incredible journey from the Southern Living magazine editorial staff to full-time competitive barbecue chef. In the spring of 2010, Black’s first book, The Big Book of BBQ, hit the national scene. Guests can also enjoy an appearance by Ray Lampe, otherwise known as Dr. BBQ.

hroughout the weekend, guests can enjoy a number of live bands right on the main stage. Performers include Robert Cray, Jay Dempsey & Highway Call, Sister Sparrow & The Dirty Birds, Mammoth Jack, Sugar and Shady Creek.

Note: Mohegan Sun requires persons under the age of 18 to be accompanied by a parent or legal guardian from opening until the close of the event. Unescorted minors will have their parent/legal guardian contacted to pick them up immediately.

2)  The celebration of Buddha’s birth (observed this year on May 28) is a national holiday throughout Asia, marked by joyous parades, communal meals and other cultural rituals. Combining “foo,” the Chinese word for Buddha, with “umami,” the Japanese word for flavor or taste, Foumami loosely translates to “what Buddha finds to be most delicious.” Chinese folklore says that Buddha was so infatuated with the aromas wafting into the monastery from a nearby village that he jumped over the wall for just one taste of the villagers’ food. At Foumami, the food is supposed to entice diners to experience firsthand why Buddha was compelled to jump over the wall.

To honor Buddha’s birthday, from May 29-June 5, Foumami tempts diners to “jump over the wall” with a week of special menu items:

Miso Eggplant Tempura Sandwich: Eggplant tempura stuffed with seasoned beef, drizzled with house-made red sweet miso sauce, served in shao bing bread, topped with romaine and spicy longhorn peppers Significance: Blends gently fried eggplant and freshly baked shao bing with deep umami flavors to achieve the enticing scent that caught Buddha’s attention.
Amacha: Naturally sweet hydrangea tea brewed yearly in honor of Buddha’s birthday. Significance: In Japanese tradition, people visit temples to pour amacha on the head of statues depicting Buddha’s birth, as if bathing a newborn.

3)  Boston Bakes for Breast Cancer is a sweet and delicious way to raise “dough” for breast cancer research and care at Dana-Farber Cancer Institute. During the week leading up to Mother’s Day, May 7 through May 13, more than 250 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will create unique desserts. Desserts start at $3 and proceeds benefit breast cancer research and care at Dana-Farber and Bakes for Breast Cancer, Inc. a newly formed non-profit breast cancer organization dedicated to making a difference in the fight against breast cancer. For a list of participating establishments or to shop online, please visit Boston Bakes for Breast Cancer.

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Passionate Foodie's Fifth Anniversary & Contest

This month, and specifically May 9, is the Fifth Anniversary of The Passionate Foodie blog. Five years! Many blogs never make it that far and I have seen numerous food and wine blogs come and go during that time. Overall though, there has been growth in the amount of local wine and food blogs, which now number over 500, most which did not exist when I first began to write my blog.

My longevity is possible because I still love what I do, I still have a passion for writing, for sharing my experiences with others. It is not an easy task, requiring discipline, effort and plenty of time. Not everyone who has a passion for food and wine can maintain such discipline and effort over the long term. I find it all fulfilling and satisfying, and hope to continue my blog for many more years to come, believing that my passion will never dim.

These last five years have been wonderful and I have learned much about food, wine, sake and spirits yet there is still great room for growth, so much more to learn and explore. That is one of the greatest joys of this field, that there is always something new to experience and learn. And it pleases me to share my new found knowledge with my readers.

For over two years, what once was merely a hobby has now become my profession. I am a freelance writer and educator, though that is a far from easy endeavor. I also work part time at a local wine store, Beacon Hill Wine & Gourmet, gathering additional experience, and a different viewpoint on the wine trade. In addition, I have self-published my first short story, Yurine's Pot, as an ebook on Amazon. It is a Sake related tale, exploring an ancient Japanese legend in a modern setting. Currently, I am writing a sequel to that short story, with the tentative title of A Murderous Tea Kettle.

To make this a profession you need to be flexible, versatile and creative, always seeking new opportunities. Making money is certainly not easy but if you persevere, you can find ways to do it. You'll probably never get wealthy, but you might be very happy, and that is what is most important in life.

I want to give thanks to all of my readers, and hope they continue to provide me their input, questions and comments. I want to thank all of my family and friends, who have been so supportive for all these years. I am very appreciative as well to all of the new friends I have met through the food and wine community, from fellow bloggers to chefs, from wine store owners to wine makers. Food, wine, sake and spirits are always much better when shared.

To commemorate my Fifth Anniversary, I am holding an Anniversary Contest, a way to reward all my readers. I am going to make it very easy too, all you have to do to enter is leave me a comment here or send me an email to ubarluther@aol.com. You can only enter the Contest once and it will end on May 9 at midnight. Then, the winning entries will be selected by a random number generator.

Ten winning entries will receive a free copy of my short story ebook, Yurine's Pot, as well as a copy of its sequel, once it is published.

The Grand Prize winner will also receive a copy of Yurine's Pot and its sequel. In addition, they have their choice between two different prizes:
1)  Lunch or Dinner with me at Moksa in Cambridge (Asian small plates & Sake). And you will even learn plenty about Sake during our meal.
Or,
2)  A $50 Amazon Gift Card so you can purchase food & wine books.

Good luck all, and go forth and drink and dine with passion!

5/10/12: The Winners Are Announced
Here are the ten winning entries, who will receive a free copy of my short story ebook, Yurine's Pot, as well as a copy of its sequel, once it is published.
--Anthony
--Bianca
--Todd
--Betsy
--Erica
--Bastard Books
--Martha
--Dennis
--Steve
--Corey

And the Grand Prize Winner is.....
--Alexis Karlin
All winner should send me their email address so I can send them their prizes.

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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)  Towne Stove and Spirits has a new spring menu, created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.

In the “Start” category of the menu, you will find some new options: English Pea Soup (with basil, tender purple garlic flan - $9); Crisp Soft Shell Crab Panini (drunken avocado soup shot - $21); Rock Shrimp Spaghetti (with guanciale & Calabrian spiced tomato, hot pepper oil - $16); Sashimi of #1 Tuna (miso mustard “paint” bowl of crisp edamame beans - $18); and, Spring Artichoke Raviolini (with whole deep-fried artichoke Romano - $17). The culinary duo has also unveiled new “share” options including: Giant Hot Pita (made to order with ember-roasted eggplant, creamy fava bean ‘pate’, spiced lamb kabob - $18); Charcuterie: Italy’s Best Sopressata & Prosciutto (Towne’s best potted trout, chicken liver and cider pate with wood grilled Pugliese bread - $21); and, Towne’s Own Rum Smoked Salmon (on crisp maple brown bread with preserved beet and pink horseradish - $17).

There is also a new “pizza – wood grilled” option: Garlic Pizza (with carpaccio of king oyster mushroom & Sardinia’s truffle cheese, truffle honey - $18). The new Little Gem Salad (with whipped feta, peeled grapes, Marcona almonds and lemon-poppy seed dressing - $12) and Asparagus Cooked Over Coals (ciabatta with burrata, lambs lettuce, Argan oil, pistachio polonaise - $13) now also grace the “salad” section.

Moving onto the “sea + crustacea” section of the menu, find Fluke Filet (with sorrel butter and lime on bed of flaked fluffy crisped brioche and parsley crumbs - $31); Swordfish Steak (simply grilled or charcoaled, rosemary skewered with squid, lemon risotto and olio santo - $32); Black Sea Bass (with ramps, grilled razor clams and cassava puree - $31); Bouillabaisse Lobster & Pork Belly Roast (with baby monkfish tail, saffron, sea urchin rouille - $38); and, Wood Grilled Lobster Tails (with drawn butter and charred lemon – market).

For "steaks, chops + birds” options, check out: Giannone Roto Chicken (citron ‘flak’ salt, Chantilly mashed potatoes - $24); Coq au Vin (young chicken brick-style with Austrian Riesling, strewn with toasted garlic and spring carrot spaetzle - $32); Sirloin 14 oz Prime (simply grilled or with chive blossom, fresh horseradish butter - $42); Lamb Sirloin Steak (tandoori-charcoaled with golden lentils, crisp fried okra and India’s poppadoms - $38); and, Veal Porterhouse (roast cippolini onions, caramelized shallots, fig and morel sauce - $42).

For “sides,” you will find the following: Tagine of Basmati Rice (with cardamom, cilantro, mint, thin fried spring onions - $7); French Fries (whole head of roasted garlic, rosemary salt, truffle and porcini oil - $8); Wood Grilled Asparagus (with hollandaise or simply steamed - $12); and, Whole Roast Large Mushroom Caps (with garlic, fine sherry and curly parsley - $11).

2)  From creating items such as the “Mellow Yellow” cupcake infused with melatonin and valerian, to his “Elvis Cupcake,” a chocolate, peanut butter, banana and bacon homage to the king of rock n’ roll, Chef Stephen Butters of Butter Café and Bakery located in Walpole, continues to make a name for himself in the world of sweets. On April 19, at 10pm ET/PT, Chef Butters will appear on the Food Network's show "Sweet Genius” competing for a prize of $10,000.

Though I find host & dessert master Ron Ben-Israel to be a little creepy, I do enjoy the show, watching the pastry chefs create some amazing desserts with very strange ingredients. And it is even better when there is a local competitor. So let us give our support to Chef Butters on April 19.

3)  As part of its ongoing efforts to support the community, Blue on Highland, located in Needham, is launching “Dine & Donate,” a program that allows guests to donate a percentage of their final bill to a local school or non-profit pediatric cancer care and research organization of their choosing. Guests that dine-in or order take-out from Blue on Highland on Sundays will be able to specify which local education or non-profit children’s organization they would like a percentage of their final bill to be donated to including: St. Jude Children’s Research Hospital, Dana-Farber Cancer Institute’s The Jimmy Fund, Chickering School PTO in Dover, or the Needham Education Foundation.

“We’re a neighborhood restaurant and there’s nothing more important in our communities than our schools and children. Our guests come from a variety of communities so we wanted to come up with a way that we could support several local PTO’s and cancer research centers, not just one organization,” said Catherine Walkey, Owner of Blue on Highland.

Guests need only fill out a card that specifies where they would like their percentage allocated, and Blue on Highland will do the rest. This takes place every Sunday, from 11:30am-9pm.

4)  In a city where scotch bars are often limited to scotch and cigar bars, Towne Stove and Spirits is ready to revamp and refocus the beverage program at their second level “Uptowne” bar. To introduce their new scotch bar concept to the neighborhood, Towne's Beverage Manager, Brad Bernardo, will be hosting a series of scotch tastings. Connoisseurs will sip, swizzle and snack while Towne’s beverage team shakes, stirs and swirls different single, blended, pure, and vatted malts that have been aged perfectly in oak.

When: Tuesday, April 17 & April 24, from 6pm – 7:30pm
These tasting events are complimentary to guests ages 21+ and an RSVP is required by emailing Towne’s Beverage Manager, Brad Bernardo: bbernardo@lyonsgroup.com. Limited space is available and is granted and confirmed (via email) on a first come, first serve basis.

5)   Concord Cheese Shop proprietor Peter Lovis is "..mad for spring goat cheeses, made from the milk of Mama Goats whose kids were born in March. While suckling, Mama’s milk is bold flavored and rich, which is manifested in spring-produced cheese. Of the 20-plus local and European goat cheeses sold at the Concord Cheese Shop, Lovis’ favorites are the “buttons” and “pillows” that are delivered within days of being inside Mama Goat. But like his children, he cannot choose between them."

“Goat cheese tastings should include one fresh, one ash-coated or leaf-wrapped, and one aged French goat cheese,” says Lovis. Some to look for now:
--Crystal Brook Farm (Sterling, MA) There are 100 kids on Annie Stoddard’s farm, and their mamas are producing incredibly thick and healthful milk. Annie’s cheese is delivered to the shop within 5 days of milking. Then, it is shaped into 2-inch crottins (French for goat droppings) and marinated in garlic and olive oil.
--Le Lingot de Quercy (France) resembles a small gold bar or ingot. It weighs half a pound, has a thin rind, and is firm enough to slice. One can observe the cheese ripening from the outside in, resulting in two distinct colors, textures and flavors.
--Valency (France) was created by a friend of Napoleon’s in the 1800s. Because the emperor’s war in Egypt was faring badly, the friend made sure that the traditional pyramidal shape of the cheese was truncated, so as not to remind Monsieur Bonaparte of his battle woes while dining.
--Ponte de Bique (Loire Valley) Another classically pyramidal cheese that’s light, fresh and pairs well with a glass of chilled Sancerre.
--Arina (Holland) This versatile goat gouda is firm and large. It utilizes milk from goats who’ve grazed all summer on fresh grass and hay. It’s made in the fall, so is slightly aged and ready for optimum eating now.
--Bonne Bouch (Vermont) is a 4-ounce round, packaged in a sweet wooden crate. Made from spring milk, but aged for a few months while covered in fine ash, an ancient method of cheese preservation that’s still popular.
--Laura Chenel’s Chevre (Sonoma) Creamy and mild, this handcrafted cheese is well-priced, and complements pizza and warm sandwiches.

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2nd Annual iPura Tweet & Blogfest At IBSS 2012

Last month, I threw down the Gauntlet of Poseidon and issued a challenge to all local bloggers, and now I have more information for my competition. In a few weeks, it will be time for the 2012 International Boston Seafood Show (IBSS), to be held March 11-13 at the Boston Convention & Exhibition Center. Hundreds of vendors connected to the seafood industry, from all across the world, will attend this fascinating trade show.

Last year, one of those vendors, iPura, which handles food safety, offered a challenge to local bloggers, the iPura Tweet & Blogfest. The concept was for local bloggers to tweet and blog about the IBSS and their writings would be assessed by an impartial judge, with the winner receiving $1000! Certainly a worthy prize and I am proud to say that I won last year's competition. Since then, and due to my achievement, I have self-proclaimed myself the Fish Head Whisperer.

This year, iPura has proudly announced their 2nd Annual iPura Tweet & Blogfest, and it is very similar to last year's competition, except even better. You should check out their post for all of the official rules but in short, you will be judged on the quality, content, creativity/originality, number of entries, and depth of your tweets and blog posts concerning the IBSS. If you win the competition, you will be awarded $1000! In addition, and new for this year's contest, they will also be awarding a special cash prize, to be determined soon, for the Best Coverage of "Seafood Sustainability."

As the reigning champion, I will be back to try to retain my crown and I am challenging all local bloggers to come out and try to dethrone me. It is a fun show, and there are tons of free seafood samples, more than enough to satiate any hunger. It is an excellent opportunity to learn more about seafood and should give you plenty of ideas for blog posts. So I hope that many of you come out to the show, and match your skills against me.

I have already written a post advising all would-be competitors how to defeat me. Yes, it is more tongue in cheek but there is some valuable information there as well. Plus, I will moderate a Twitter chat, using the hashtag #IBSS12, about the seafood show and competition on Monday, February 27, at 8pm. I will share my experiences at the show, give suggestions about attending and answer questions. A representative of iPura will be there too and can field questions about the contest and show as well. Hope to see you at the Twitter Chat as well as the seafood show.

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Boston Food Bloggers, The Gauntlet of Poseidon Has Been Thrown

The Fish Head Whisperer is throwing down the gauntlet of Poseidon, issuing a challenge to all Boston-area food bloggers. Will you dare compete against me for glory and money? Are you willing to test your abilities, to combat me in this writing competition? Will you confront me in an oceanic arena and see who shall prevail? Or will you be a coward and hide behind your boring recipes and restaurant reviews?

Last March, the International Boston Seafood Show (IBSS) came to the Boston Convention & Exhibition Center. Hundreds of vendors, connected to the seafood industry, attended this fascinating trade show. One of those vendors, iPura, which handles food safety, offered a challenge to local bloggers, the iPura Tweet & Blogfest. The concept was for local bloggers to tweet and blog about the IBSS and their writings would be assessed by an impartial judge, with the winner receiving $1000! Certainly a worthy prize and I am proud to say that I won last year's competition. Since then, and due to my achievement, I have assumed the mantle of the Fish Head Whisperer.

The competition is returning! iPura will hold their contest once again at the 2012 IBSS, which will be held March 11-13, 2012. Though the exact rules have not yet been posted, it will be very similar to the last contest. You will be judged on the quality, content, creativity/originality, number of entries, and depth of your tweets and blog posts concerning the IBSS. Your time to tweet and post will also be limited to essentially the length of the conference. If you win the competition, you will be awarded the Crown of Poseidon, the Greek god of the sea, and be named the Fish Head Whisperer. Plus get a net full of sea dollars!

As the reigning champion, the Fish Head Whisperer, I will be back to try to retain my crown and I am challenging all local food bloggers to come out and try to dethrone me. I am so confident that I will win the contest again, I am even going to tell you how to defeat me. Why? Because I don't think anyone will be willing to do what is necessary to accomplish that goal. Care to prove me wrong?

The essential key to winning is Proper Preparation. If you fail to prepare adequately before the show, you will have already lost before you even step onto the floor of the convention center. I won last year because of the time and effort I invested prior to the seafood show. Like a military operation, I engaged in reconnaissance and planning, research and testing. I desired to win and did whatever needed to be done to accomplish that goal.

Let me provide you with a template for your own preparations, the path you need to take if you have any hope of defeating me.

1)  Proper equipment:
Don't treat this event like you would any other blogger food event. You will likely bring a notebook, pen, camera, recorder, smart phone and maybe a computer, feeling that is all you need. How wrong you are. If that is all you bring, you will miss out on some vital inside information, and your posts will lack the depth they could possess. You will be unable to gather some valuable news, gossip, rumors, data and more because you will not possess the tools needed to accomplish that goal.

You must bring a snorkel, facemask, wetsuit vest, waterproof camera, underwater writing slate and towel.  Those items are necessary because you need to converse with the true insiders at the conference, the fish themselves. The humans at the show have significant gaps in their knowledge, and that can only be filled by the various fish at the conference. At times, you will need to enter their tanks to speak to these fish and get the best scoops. The fish can't hear you if you are just standing outside of their tanks, and they don't understand sign language.

Obviously, you won't enter the fish tanks during the regular conference hours. You will need to hide out inside the conference hall, and wait until the show closes down for the day. Once the vendors and staff clear out for the evening, and the lights are dimmed, you can then come out and enter the tanks. Just keep track of time so you are still not in a tank when the convention hall staff enters in the morning. When you exit a tank, make sure to dry off completely before walking away so you don't leave a dripping trail of water and get caught by security. The fish see everything, as they quietly swim in their tanks, and they might share those secrets with you.

2)  Proper study:
But, entering the fish tanks will be useless unless you are also conversant in their various languages. Speaking with fish is not a common skill so you undoubtedly need some prior training to gain any level of proficiency. Your best resource is to use the Rosetta Stone: Aquaman Edition, which will give you a basic comprehension of the major fish languages. The Rosetta Stone also comes with a small, waterproof dictionary and phrase book which will allow you to figure out what other fish are saying. I have an advantage in this regard as during the past year, I have progressed to Rosetta Stone: Aquaman Edition Level 3. Don't let that stop you though from learning their languages.

Besides speaking their language, you also need to understand the personalities of the various fish, which ones are friendly, abrupt, garrulous, shy, deceptive, etc. Did you know that monkfish, though they look mean, are actually extremely friendly and helpful? Did you know that cod, while garrulous, also tend to be deceptive about personal matters? Did you know that Blue crabs, unlike King crabs, are not crabby at all and love a good chat? I recommend checking out the comprehensive reference book, The Psychology of Marine Life by famed oceanographer Jak Ku Sto. Jak truly understands the varied personalities of hundreds of different species of fish so it is a very helpful book.

3)  Proper scheduling:
The IBSS runs for three days, Sunday to Tuesday, and you need to be present for all three days, as well as Sunday and Monday nights.  If you normally work during the week, take off the time so you can attend the IBSS. Get lots of sleep the week before and plan on staying up for about 60 hours straight. Forget about sleep during that time period as you don't want to miss a single moment of the conference. Stock up on caffeine and energy drinks as you want to be alert throughout those 60 hours. It would not be good if you fell asleep in a fish tank.

There are over 800 exhibitors at the IBSS which means that even with 60 hours, that means you have less than 5 minutes per exhibitor.  So you don't have time to waste. Every minute of your time must be devoted to the seafood show or you potentially will lose a good story. Forget breaks, and that includes bathroom stops, so just wear adult diapers and you won't have to visit the rest room. Make sure to multitask, eating samples while asking interview questions and taking notes. Yes, it is fine to talk with your mouth full as this is a contest and not an etiquette class.

4)  Caveats:
If you are allergic to seafood, you might as will give it up unless you are willing to suck it up. This is a SEAFOOD show, with tons of free samples, and if you can't taste all of these foods, then you will miss out on some excellent topics for coverage. Now, if you are allergic but truly tough, then you will just load up on your meds and eat all the seafood anyways. If you do, be sure to bring something to handle anaphylactic shock, just in case, because your fellow bloggers won't help you as they are too busy trying to win the contest.

The greatest danger you will face during the IBSS will be at night, when everyone has cleared out. It is then that more than 20 polar bears start prowling the floors, seeking sustenance. They are not the smartest of creatures so they can be fairly easily outwitted, provided you do not react in fear when you encounter them. If you are inside a fish tank, they will pass you by. If you are outside the tanks, then pretend to be a statue and the polar bears will probably ignore you. I had no problems last year avoiding them, but you must remember, show no fear.

Trust me, these are some essential issues that any contender needs to seriously consider. Would I try to deceive my competitors? I may have more helpful advice in the near future too.

So bring on the competition!

(With tongue firmly in cheek, this originally was a guest post on Food Safety by iPura.)

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