Learning Risotto at Lucia Ristorante

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Tavolo, Porchetta & La Caja China

Roasting a pig at home seems like a lot of work. It brings to mind a large spit, over a fiery grill, where the pig is carefully rotated for many hours. However, it doesn't have to be that difficult, not if you own a La Caja China roasting box. It mainly takes time and patience.

The “Caja China”, a Spanish term for “Chinese box,” has a murky origin, some saying it in began with Chinese immigrants to Cuba. However, we can trace the origin of La Caja China, which is a brand name for one of the most popular types of these roasting boxes. Roberto Guerra, a Cuban living in South Florida, heard stories from his father about a roasting box in Havana's Chinatown during the 1950s. Roberto took that idea and in 1987, started selling La Caja China. The roasting box is roughly six feet long, generally composed of wood and steel, with a place for charcoals atop the box. The meat is placed inside the box and the heat from the top does all the work.

Recently, Chef-Owner Chris Douglass (of Ashmont Grill and Tavolo) and Chef de Cuisine Nuno Alves (of Tavolo) took delivery of a La Caja China roasting box and their first foray was to roast a pig, to make a Ligurian Porchetta. They purchased a 212-lb., nine month old, Berkshire pig from Brambly Farms in Norfolk. After some butchering, Nuno assembled the porchetta, placed it into the roasting box and let it cook, with minimal attention needed. This is only their first endeavor with La Caja China, and in the future, they may use the box to roast turkeys, cook lobsters, roast lamb or other items. It is a versatile item and between the two restaurants, I am sure it will see much work.

Roughly half way through the cooking cycle, I got to check out the work in progress, in the parking lot of Ashmont Grill. That is Chef Nuno above, checking on the porchetta.

An inside view of the two, long porchetta roasts in the box.

A close-up of one of the porchetta ends, with the stuffing visible.

This shows the skin browning on one of the porchetta roasts, which will soon enough become a delectable, crispy treat.

For Tavolo’s Porchetta Festival, customers could order a three course Ligurian meal for only $25, with optional wine pairings. An excellent bargain on a Wednesday evening. And the restaurant was very busy that night, and it seemed that many of the guests ordered the porchetta. I was invited as a media guest, and sampled the same dinner as the other guests.

I began the evening with a Time Travel ($11) cocktail, made from Maker's Mark bourbon, St. Germaine and Aranciata. Bourbon & pork is a good combination. The cocktail was only mildly sweet, with lots of orange and vanilla flavors, and a hint of floral elements. Refreshing, I enjoyed the drink and think it did pair well with pork.

The firs course was Mini Stuff Peppers, with rice, leeks, basil, and fontina cheese. The three different colored peppers made for a nice presentation, and the stuffing was a good blend of flavors, complementing the fresh peppers.

The second course was the Brambly Farms Porchetta, cooked in the La Caja China roasting box, and accompanied by an artichoke salad. Ah, roast pig, what a delight! The skin, easily separating from the fat, was crunchy and flavorful, almost the hardness of some candy. I think the crispy skin is one of the best parts of a roast pig. The rest of the porchetta was delicious too, tender and tasty, with a nice melange of spice notes. The roasting box worked its magic and all those hours of slow cooking worked out quite well.

Dessert was a Ligurian Lemon Cake, with whipped cream and raspberries. It was a light, moist cake and the lemon flavor didn't overwhelm. And after the rich porchetta, this dessert felt right.

I am looking forward to seeing what Tavolo and Ashmont Grill do with La Caja China in the future.

Do you own a La Caja China? If so, what are your thoughts about it?

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On August 4th, Boston’s restaurateur, Nick Varano, the CEO and owner of The Varano Group, will open the doors to his newest dining establishment, Strega Prime. Located in the former Beacon Grille space at Tradecenter 128 in Woburn, this will be an upscale Italian Steakhouse, a new concept for Varano. Strega Prime’s new Executive Chef Farouk Bazoune, the former Executive Sous Chef at Mooo in Boston, worked hand-in-hand with Corporate Chef, Salvatore Firicano and Varano to develop the upscale steakhouse menu to incorporate touches of Varano’s famous modern Italian cuisine.

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

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

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

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

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

The menu will be presented as followsr:

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

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

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

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

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

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

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

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

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Donato Frattaroli, owner of Lucia Ristorante in Winchester, and Executive Chef Pino Maffeo continue their cooking class series by offering guests an opportunity to learn how to create five different fresh, summer-inspired salad favorites.

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

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

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

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

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

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

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

Brunch is held every Sunday 11am-3pm

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

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

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

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

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

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

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) After months of swirling rumors, none confirmed, Chef Paul O’'Connell wants Boston area diners to know that his French-Latin bistro, Chez Henri, has NOT been sold, nor is it closing its doors anytime in the immediate future. O’Connell admits, however, that he has “been entertaining some possibilities for change, but there is no firm plan or time frame.” In the meantime, O’Connell is a full time presence in the Shepard Street kitchen.

In fact, O'Connell is re-launching The Latin Dinner Series, a summer dining concept that’s been on hiatus for a few years, but was a crowd favorite when it has been offered in the past. Starting on Memorial Day Weekend 2013, and running until the end of June, this sensuous, $39 prix fixe menu is based on recipes from a variety of South and Latin American cuisines.

In July, O’Connell will introduce a brand-new prix fixe menu concept, comprised of dishes made by a long and illustrious roster of alumni, that is, chefs who have spent time in the Chez Henri kitchen over the past 18 years (and in most cases have gone on to careers of great acclaim). First up is the celebrated husband-wife team of Amanda Lydon and Gabriel Frasca of Nantucket’s Straight Wharf restaurant, who will contribute recipes from their days working at Chez Henri in the late 80s. Pricing and details will be available soon online at http://www.chezhenri.com

2013 Latin Dinner Series 
Appetizers, Choice of
-Venezuelan Chipi Chipi Clam Soup with Ipswich Clams
-Clam Fritters with Bacon Aioli
-Grilled Clams Casino “Havana” with rum-lime butter & green garlic
-Chopped Kale Salad with cojita cheese, beachcomber croutons, buttermilk-chipotle dressing
-Chorizo and Shrimp Empanadas
- Smoked Cod and Lobster Chowder (cooked by Chef O’Connell at The Super Bowl – recipe below)
Entrees, Choice of
-Lobstah Bake in a Bowl: Maine Lobster, Mussels, New Potatoes and Corn with chile-lime butter and a bacon-corn biscuit
… add (1) Berkshire Farms Hot Dog, $2
-Ash-Roasted Hake and New Potatoes with Criollo Stew of spring vegetables, beer-battered onion rings and herb aioli
Desserts, Choice of
-Strawberry-Rhubarb Shortcake with Dulce de Leche
-Hot Fudge Sundae with Mexican Chocolate Brownie and crème de canela

2) Del Frisco’s Double Eagle Steak House and The Greg Hill Foundation will host Seaport Strong – a benefit to support those tragically affected by Boston Marathon bombings. The event, which will feature special guest bartenders such as New England Patriots players Danny Aiken and Zoltan Mesko, will donate 100% of the proceeds to the affected families and victims.

On Tuesday, June 4, at 6:30pm, for $50, guests will enjoy Del Frisco’s signature passed hors d’ oeuvres, VIP cocktails, and a silent auction, all while mixing and mingling with their favorite Boston athletes.

To purchase tickets, please visit The Greg Hill Foundation. For more information, call Del Frisco’s at 617-345-3941.

The Greg Hill Foundation is a 501c3 organization that was founded by Greg Hill, host of WAAF’s Hillman Morning Show. This unique foundation responds to immediate requests for assistance, to improve the lives of local families touched by tragedy, through matching the charitable donation of Greg's media audience.

3) The staff of Forum will be taking over sister restaurant, Noche, in order for the chef to test new menu times that will be on the Forum menu when it reopens and it will also allow the Forum staff to see loyal guests and friends while Forum is under renovations. Newly appointed Forum Executive, Chef Matthew Barros, will be hosting test dinners at Noche every Friday where the Forum menu will be introduced to guests as part of a weekly-ticketed event called “FORUM FOR ONE”. Proceeds from this multi-course dinner will benefit Boston’s ONE FUND.

Chef Barros was most recently the Chef de Cuisine at MARKET by Jean-Georges Vongerichten inside the W Hotel in Boston and at Myers + Chang in Boston’s South End. Forum staff, Forum guests, and supporters of Forum are invited to attend this special multi-course dinner while giving back. This will also give Chef Barros an opportunity to fine tune the Forum menu and teach the kitchen team his cooking techniques while he is without a kitchen. Some of the menu items will include:

First
--Warm Beet Salad - on Rich Yogurt with Candied Walnuts, Berkshire Blue Cheese, Bosc Pear, Garlic “Sand”
--Watercress Salad- Spiced Pecans, Cranberries, Blue Cheese, Champagne Vinaigrette
--Molasses Glazed Pork Belly with Pickled Peaches
Main
--Crispy Skinned Sea Bass on Couscous with Swiss Chard, Tomato Vinaigrette
--Brick Chicken on Panzanella Salad with Cherry Tomatoes, Sweet Corn, Dijon Basil
--Chili Glazed Lamb Chops* with Roasted Eggplant & Citrus Peppers
Dessert
--Frozen Chevre Parfait- Financier, Poached Pears, Caramel
Dark Chocolate Mousse Torte

WHEN: Friday, May 24 & Friday, May 31
Doors open at 6:30 pm. Dinner begins at 7:00pm
Proceeds will benefit Boston’s ONE FUND and tickets are $75 per person, Tickets can be purchased by logging onto www.forumboston.com.

4) 51 Lincoln, in Newton, is launching a weekly hands-on cooking series that will take place every Saturday called The Cooking School. Chef Fernanda Tapia will guide the class through a variety of topics ranging from the fundamentals of cooking to advanced techniques such as butchering a whole animal. After each class, the students are able to enjoy the fruits of their labor- a multi-course meal- paired with wine. Classes all take place from 9am-12pm every Saturday and will range from six to twelve students. Reservations should be made in advance online at The Cooking School.

Education is important to 51 Lincoln Chef/Owner Jeff Fournier as he is currently a culinary instructor at Boston University and Chef Fernanda was one of his students and now works for him at 51 Lincoln as one of his key chefs. When: The Cooking School at 51 Lincoln starts on Saturday, June 8 and all classes are listed below.

Saturday, June 8
Knife Skills: Hone and Refine Your Technique 
$75 Per Person (includes full meal and wine)
Saturday, June 15
Restaurant Secrets “Tricks of the Trade”: Searing, Blanching, Emulsions 
$100 Per Person (includes full meal and wine)
Saturday, June 22 
Handmade Pasta: Orichetti, Cavatelli, Fettuccine, Ravioli 
$89 Per Person (includes full meal and wine)
Saturday, June 29
Five Minute Pasta Sauces: Marinara, Puttanesca, Alfredo 
$89 Per Person (includes full meal and wine)
Saturday, July 20
The Best Breakfast: Eggs Benedict, Potato Hash, Crispy Bacon 
$89 Per Person (includes full meal and wine)
Saturday, July 27
Pickling and Canning: Jams, Tomato Sauce, Pickles 
$120 Per Person (includes jars of each to take home as well as a full meal and wine)
Saturday, August 3
Butchering, Part 1: Chicken, Pork Chop, Leg of Lamb 
$250 Per Person (includes meat to take home, full meal and wine)
Saturday, August 10
Butchering, Part 2: A Whole Pig 
$350 Per Person (includes the butchered meat from the whole pig, a full meal and wine)

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Thursday Sips & Nibbles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) The Barcelona Wine Bar, a new Spanish tapas restaurant in Brookline, has a number of upcoming cooking classes which you might find of interest.

April 29, 7pm: Tapas Party in an Hour 
It's possible to plan and prep for a tapas party in an hour! We have quick, easy, dynamic, inspired tapas that can be easily prepared for a group in about an hour. Executive Chef Steven Brand will show you how to make Chorizo and Figs, Boquerones, Mushrooms a la plancha, stuffed olives, dates with almonds wrapped in Serrano ham, and more.
Cost: $29 per person, plus tax and gratuity.

May 27, 7pm: Spring Vegetable Classroom
Ramps, Morels, Favas, Peas, Asparagus. What's the home cook to do with the abundance of spring vegetables? How do we break through the doldrums of winter and come out inspired on the other side? Chef Steven has the answers.
Cost: $29 per person, plus tax and gratuity.

June 24, 7pm: Pig Roast 101 
Are pig roasts a daunting project for the home cook? We think not! See how fun and easy this process can be for the next time you have a dinner party for 12 people. Once the pig is roasting, Chef Steve will show you some ideas for side dishes that will accompany the roast, even dessert!
Cost: $29 per person, plus tax and gratuity.

To make reservations for any of these classes, please call the restaurant at 617-264-8900.

2) On Sunday, May 5, from 5:30pm-1am, The Beehive is going south of the border in celebration of Cinco de Mayo with its annual event featuring live music and food & cocktail specials. Guests will be able to indulge in Mexican-inspired food specials from Chef Rebecca Newell while getting in the spirit with tequila cocktails made from Leyenda del Milagro Tequila, the finest small batch, artisanal mescal. A special performance by nine piece Mariachi band, Mariachi International, will keep the night going as they take over The Beehive’s stage from 6:30pm-12am. Mexican appetizers, entrées, desserts and tequila specials will be served all night long. In classic Beehive spirit there will be plenty of surprises and there is never a cover charge.

Reservations are highly recommended by calling 617-423-0069. Sombreros welcome!

3) On May 15, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Bethel Heights Winery. Known best for their Pinot Noir blends, Bethel Heights has been a family business since 1977 with its winery located in Oregon. Legal Sea Foods will team up with Bethel Heights’ winemaker, Ben Casteel, to host a four-plus-course dinner featuring signature cuisine paired with Casteel’s choices from their vine.

The menu will be presented as follows:

HORS D’OEUVRES
Curried Scallops, Brioche Toast Points, Cilantro Crème Fraîche
Oysters on the Half Shell, Chimichurri Vinaigrette
Shrimp Gazpacho Shooters, Micro Cilantro
Bethel Heights Pinot Gris, Oregon, 2011
FIRST COURSE
Seafood Trio Soup (Clams, Mussels, Shrimp, Coconut Lemongrass Broth, Curried Crostini)
Bethel Heights “Estate” Pinot Blanc, Eola-Amity Hills, 2011
SECOND COURSE
Pan Seared Halibut Fillet (Ratatouille Niçoise, Provencal Butter Sauce)
Bethel Heights “Estate” Chardonnay, Eola-Amity Hills, 2011
THIRD COURSE
Wood Grilled Faroe Salmon (Wild Mushroom Croquette, Shallot Butter Sauce)
Bethel Heights “Estate” Pinot Noir, Eola-Amity Hills, 2010
Bethel Heights “Flat Block” Estate Pinot Noir, Eola-Amity Hills, 2009
CHEESE COURSE
Morbier, Bijou, Camembert (Berry Compote, Buttery Toast Points)
Bethel Heights “Casteel Reserve” Pinot Noir, Eola-Amity Hills, 2010

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

4) On April 29, at 6pm, Lucia Ristorante is presenting a four course wine dinner with a menu designed and executed by Chef Pino Maffeo. The wine is sponsored by United Liquors, a Massachusetts-based distributor focusing on wine and spirits, with guest speakers Claudio Farina of Remo Farina Winery, Don Allen of Banville and Jones Wine Co., and representatives from Pala Wines.

Chef Pino has handcrafted a menu of dishes to complement the authentic flavors of these wines. Chef will guide guests through the menu, which includes:

FIRST COURSE
Roasted Beets with a red wine vinaigrette and shaved Ricotta Salata
Pala I Fiore Vermentino
SECOND COURSE
Veal and ricotta cannelloni with wild mushrooms
Pala I Fiore cannonau
THIRD COURSE
Duck with roasted hazelnuts, brown butter
Remo Farina Valpolacella Riparsso
Remo Farina Amarone dell Valpolacella
FOURTH COURSE
Fresh berries with zambaglione

Cost: Tickets are $50 per person.
For reservations, please call 617-367-2353.

5) The Wine ConneXtion, located in North Andover, will be sampling and celebrating the arrival of Rosé on Saturday, May 18, from 1pm-5pm, during the complimentary Rosés Are Here tasting. Guests can gain a new appreciation and explore this light and refreshing wine. Rosés that have finished last in the past when the wine market was flooded with White Zinfandel look-a-likes but, are quickly making a comeback. As the summer weather rapidly approaches, wineries are releasing their best rosés to the market for optimum enjoyment. Guests will not want to miss this chance to drink this chilled wine and discover the full spectrum of flavors that Rosés have to offer.

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Rant: Save The World, Cook At Home

Stop going to all those fast food restaurants and start cooking at home! Now only will it be better for your health but it will also be better for the environment which will benefit everyone. You will probably shake your head in agreement with me, but will you actually act on it?

The new issue of Lucky Peach, one of my favorite food magazines, is themed around the Apocalypse. The first article in the magazine is "The End of the World as We Know It", an interview with Michael Pollan, the famed food writer and journalist. It is a fascinating and thought provoking article which anyone interested in food, cooking, climate change and the environment should read.

"The way we eat now is having a profound effect on climate change,..." Pollan begins by explaining the  environmental threats related to current food system, how it leads to an increased carbon footprint which contributes to climate change. The huge fast food chains are often significant contributors to this problem and people need to frequent such restaurants far less.

Pollan has a solution, a relatively easy answer, to reduce the environmental impact of our food system. "Home cooking is very important to solving these environmental issues." He notes that after World War 2, when more women began to enter the work place, there arose issues as to who would cook dinner at home. The corporate food industry, which had been seeking an opening for years, moved in like a shark going for the kill. Some started marketing fast food, frozen foods, processed food and other such items as a feminist option. The corporate food industry tried to make it simple, so that there was no need to argue over who would cook. They could instead just grab some friend chicken from KFC.

There is a discussion of food technology, including how much of it doesn't actually create delicious food. He does not believe that meat substitutes taste good. "No one but a vegan can get excited about fake bacon." He also feels that cooking shows on television might actually be counterproductive. "Cooking on TV might be keeping people away from the kitchen." The function of television is not to motivate people to do anything except watch more television.


How do we motivate people to cook more at home? They have many excuses why they think they can't cook more at home. But are they really valid reasons? "I think the best way to get people back into the kitchen is to have more than one person cooking." I think that is an excellent idea. Have spouses or significant others cook together. Bring together friends or family to communally cook. It is more fun that way and seems far less of a chore.

Pollan has a new book due out in April called Cooked. He wants to "make a case for cooking as a valuable way to spend your time." Based on his thoughts in the Lucky Peach interview, this should be an excellent and valuable book. It promotes the importance of cooking at home and that is beneficial on many levels. So don't go to so many fast food restaurants and learn how to use your stove.

Cook together and have fun!

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) Shake off your funk and revel in the blues with The Beehive’s Blues On Sunday series. The Beehive is bringing you top notch blues complemented by tasty meals and libations compliments of Knob Creek every Sunday night from 8pm-12am. The all-star house blues band is led by 25-year-old musical veteran keyboardist and producer, Bruce Bears and features a core band of legendary players with a revolving door of guests singing, sitting in and getting down.

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

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

Upcoming events include:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The menu will be presented as follows:

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

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

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

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

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

Schedule of Events:

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

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Culinary Creativity: Chef Matt Louis

Chef Matt Louis, Chef/Owner of Moxy in Portsmouth, New Hampshire, is a native of NH and graduated from the Culinary Institute of America. Matt worked under Chef Thomas Keller at The French Laundry and also headed with the team to open Per Se in New York City. Of this experience, Matt says, “Every day was an education, and I didn’t want to miss any of it. Working for arguably the most influential American born chef in history was an amazing experience.” Matt eventually left NYC and became a culinary instructor at Southern New Hampshire University, later working at Wentworth by the Sea Hotel and Spa. It was then that he met Portsmouth-area restaurateur Jay McSharry and the two discussed the idea of opening a restaurant in Portsmouth.

Prior to opening Moxy, Matt embarked on a series of stages at top restaurants including Noma, Momofuku KO, Torrisi, and Eleven Madison. At Moxy, Matt brings together his appreciation for and commitment to local product, and a desire to make it fun and approachable with food and service at the highest level of quality. Matt says, “Modern American tapas just means really great locally sourced food meant for sharing." I was very impressed with Moxy, with its chef, philosophy, drinks program and food,  and you can check out my rave review. As I have said before, it is well worth the drive to Portsmouth and I look forward to my next trip up north.

(Check out my Introduction to the Culinary Creativity series.)

Now onto the interview--

How important is culinary creativity to you? Why is it important?
Every dish we do has a purpose, we never just have a dish hit the menu without a reason. Creativity comes in many forms, but for me, it is more about finding purpose, identity and reason...then making sure everything follows that common thread with your own voice.

What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
Inspirations come from everywhere...most important and significant are ones I have seen at Torrisi in NYC as well as David Chang's restaurants...not so much what they were doing in terms of actual dishes...but that they had foudn their voice, found their purpose and stick to it.

Where do you get your ideas for new recipes/dishes?
Our dishes come from 3 sources: 1) history and culture of our area 2) our own twists on iconic tapas dishes 3) what the local farmers are growing. Everything fits into at least one of these categories, if not more than one.

What is your process of creating a new recipe or dish?
Start with one of the above 3 listed criteria and let it evolve into something that makes sense for our restaurant...it could be an ingredient that has become available, or a historical or cultural significant dish that we than evolve into our own.

Do other members of your staff assist with creating ideas for new recipes/dishes?
Constant, and always.

How do you test new recipes/dishes?
Some we do tests, other we just go with....really depends on the nature of that specific dish.

What is the most difficult part of culinary creativity?
You must be highly organized in your operation to allow the time needed to really think, this, coupled with the balance of also trying to maintain a viable business at the same time is the biggest balancing act.

Do you ever experience "writer's block," an inability to be creative, and if so, how do you deal with it? 
It is difficult to continue to push the mental part of what we do when we are really deep in the day to day...it almost has to happen away from the day to day operation...too much going on, too many distractions, and too much to tend to.

Relate an unusual or interesting anecdote about the creation of one of your dishes. 
Hmmm....the fact that we serve burgers...I had no intention on opening a restaurant that serves burgers. However, when the identity became clear that this was going to be a modern American tapas restaurant and all items would stem from that...a huge part of tapas menu is bocadillos (small sandwiches)...traditionally Spanish in approach, we needed to look at how to make this American...the most iconic American sandwich...the burger. We had no choice. We did not want to jump on the "slider" bandwagon, nor did we simply want to serve a burger to please the masses...but when looked at it from the way we got there...it had to happen. I wish the whole "slider" thing never happened...we would have still come to the same conclusion about serving our mini burgers regardless, because it made sense with the thought process of how we got there...it just also happened to be one of the most overplayed items in restaurants...but again, we had no choice, the identity, concept, and reason told us we had to.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!

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

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

Tickets are available via Eventbrite. 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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