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) Frank McClelland is the Chef & Proprietor of L'Espalier and he is one of few Chefs in the country to reside on his own farm, Apple Street Farm. In one of the country’s most ambitious sustainable agriculture initiatives for the restaurant industry, Apple Street Farm is the primary source of organic harvests for L’Espalier and is a source for various other restaurants throughout the city of Boston. Apple Street Farm is located just north of Boston in Essex, MA and is Chef McClelland’s revitalization of a two-century pastoral 14-acre equestrian farm.

Every Summer, Chef McClelland and his talented team hosts the Apple Street Farm Summer Dinner Series. Each month from June until October, Apple Street Farm will celebrate the freshest ingredients of the season with a special dinner showcasing the organic produce, poultry and eggs fresh from Chef McClelland’s own backyard. Guests are invited to arrive at the farm and explore the beautiful grounds while enjoying a seasonal cocktail and hors d’oeuvres prepared by the chefs of L’Espalier.

They will then be seated outside (or under a tent in the case of inclement weather) to enjoy a five-course themed meal with wine pairings.
June 21, 22 – Summer Solstice (Reservations open beginning May 15)
July 19, 20 – Firefly Festival 
August 23, 24 – Brandywine Bash 
September 20, 21 – Fire Pit Fiesta 
October 18, 19 – Essex Harvest Feast

Guests are asked to arrive at the farm at 5:30 p.m., with dinner served at 6:30 p.m., rain or shine. The Summer Dinner Series cost $180 per person, inclusive of tax and gratuity. Please call L’Espalier at 617-262-3023 to make a reservation.

2) Fleming’s Prime Steakhouse & Wine Bar announces the return of Small Plates, Big Pours, for wine and food lovers looking for a light meal and elegant pairing options. For a limited time, guests can match any of their seven Small Plates with an oversized wine pour for $24.95. Guests can select any of the seven Small Plates including: New Zealand Petite Lamb Chops (pistachio-mint pesto, "F17" sauce, polenta fries); Fleming’s Lobster Tempura (soy-ginger dipping sauce, arugula, jicama salad); Colossal Shrimp Skewers (chimichurri dipping sauce, fennel citrus salad); New Bedford Scallops (Meyer lemon-honey glaze, carrots, green beans, asparagus); Sliced Filet Mignon (shiitake risotto, chili oil, porcini butter drizzle); Braised Short Ribs (boneless, savory arugula and spinach, natural au jus); or, Ahi Tuna (fresh vegetable salad, spicy mustard sauce). Each Small Plate is matched with one of their seven premium Big Pours, each carefully selected by Fleming’s Director of Wine, Maeve Pesquera.

Available May 15 – June 30
Promotion is only available in the bar area.

3) From May 13 to June 9, Legal Sea Foods is celebrating Wines of Chile, a country that is home to several distinct terroirs that provide ideal growing conditions for a wide range of grape varieties and wine styles, by offering a feature menu of eleven Chilean wines and exclusive wine dinners.

On June 5, at 6:30pm, Legal Sea Foods in Framingham will host the Chilean Emiliana Wine Dinner with Emiliana Organic Vineyard’s Export Director, Fernando Pavon. Chile is a country with spectacular natural advantages for wine production including brilliant sunshine, moderate heat, and little or no rain during the growing season but plentiful mountain water from the Andes for irrigation which all add up to abundant quantities of ripe, structured grapes that are harvested in healthy conditions.

The four-plus-course pairing menu will be presented as follows:
HORS D’OEUVRES
Littleneck Clam* Ceviche, Crispy Shallots
Lobster Tomalley Toasts
Jonah Crab, Cucumber, Yuzu Salt
Caponata, Ricotta Bruschetta
Emiliana "Novas" Gran Reserva Sauvignon Blanc, Casablanca, 2011
FIRST COURSE
Shrimp Empanada (hearts of palm, tomato, creamed corn, herb salad)
Emiliana "Natura" Chardonnay, Casablanca, 2012
SECOND COURSE
Pancetta-Wrapped Block of Tuna* (scallion mashed potatoes, maitake mushrooms)
Emiliana "Novas" Gran Reserva Pinot Noir, Casablanca, 2010
Emiliana "Natura" Carmenère, Colchagua, 2011
MAIN COURSE
Roasted Lamb Shoulder (olive relish, flageolet beans, roasted kale)
Emiliana "Natura" Malbec, Rapel, 2011
Emiliana "Novas" Gran Reserva Cabernet Sauvignon, Maipo, 2009
CHEESE COURSE
A Variety of Cheeses (cashew and honey, crusty bread)
Emiliana "Coyam," Colchagua, 2009

COST: $65 per person (excludes tax & gratuity)
Reservation required by calling 508-766-0600

4) As the Chinese proverb says “deep doubts, deep wisdom…” well, it’s time to doubt the stereotypical beer and sake pairings that generally accompany the intrinsic flavors of Asian cuisine and grab a glass of wine. On Saturday, June 1, from 1pm-5pm join the Wine ConneXtion and China Blossom, both located in North Andover for “Wok n’ Wine,” as they debunk the mysteries of pairing Asian cuisine and wine with a complimentary in-store tasting. Guests will sample authentic sweet, spicy and savory dishes as they discover the art of pairing these two unlikely flavors. The Wine ConneXtion will educate guests on fantastic duo while they learn about the art of pairing Asian cuisine for an upcoming restaurant visit, or become inspired to plan a delicious dinner that is sure to impress guests.

Walk-ins welcome all day!
Cost: Tasting is complimentary; Must be 21+.

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Modern Farmer Magazine: A Debut, With Chicken Love

Do you care about the source of your food? Do you prefer local, organic products? Do you frequent farmers' markets and local farms? Do you belong to a CSA or CSF? Do you grow your own herbs,  vegetables or fruits? Do you have respect for farmers? Do you want to learn about all of these topics, and more? If you answer affirmatively to any of these questions, then I recommend you check out a new quarterly magazine, Modern Farmer.

While perusing the magazine stands at Barnes & Noble, I noticed the inaugural issue of Modern Farmer, which was newly released. As I flipped through the pages, it intrigued me, with its fascinating photography and article topics. I bought a copy and have spent several days enjoying its contents. The magazine makes a promising debut, I will be awaiting their next issue and it earns my hearty recommendation.

Their website states their intent: "There has been a movement afoot in recent years to make connections between what we eat, how we live and the planet. Modern Farmer exists for people who want to be a part of that movement—it is for window-herb growers, career farmers, people who have chickens, people who want to have chickens and anyone who wants to know more about how food reaches their plate." Besides being a quarterly magazine, Modern Farmer is also a daily website, events series, and online store.

The magazine runs 136 pages and consists of about 35 articles, columns and reports. I love the diversity of the content, from frozen foods to wild pigs, from smoothies to cocktails. I found the various articles to be well written, informative as well as interesting. They did not come across as preachy or pretentious. The magazine also has a global scope, with articles about the U.S., China, Malawi, South Africa, Italy and more. With the articles, there are plenty of excellent, accompanying photographs of people, animals, items, scenes and much more.

There is a 20+ page center section of the magazine, called The Modern Farmer Handbook, and it is devoted to many more practical issues for farmers. You will learn items such as how to select the best breed of chicken to raise, how to turn your backyard into a four-season farm, and how to build a straw bale house. There is even a section on different type of "poop" used for fertilizer. Immediately following this section is a photo essay, Meet the Modern Farmers, which presents pictures of seven farmers, and some of their families, from around the world and devotes a couple of paragraphs to each one. There is even a farmer and restaurant owner from Massachusetts presented there, Mark Firth of Monterey.

Some of these articles are going to lead me to further research into their topics. I was pleased to see the current surge in organic farms in China and worried about the exploding population of wild pigs, including radioactive pigs wandering across Europe. Another uplifting article was on mangoes in Malawi, and how they have become so popular now for smoothies across the world. And it was cool to end the last page of the magazine devoted to a Durian vendor.

Check out Modern Farmer. You won't be disappointed. You will undoubtedly learn plenty. And you will enjoy it.

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Wayland Winter Farmers' Market

Though it almost seems like every city and town has a summer/fall farmers' market, there are far fewer winter markets despite their value. One winter option is the Wayland Winter Farmers' Market at Russell's Garden Center, easily accessible off Route 128 on Route 20. The market is now open on Saturdays, from 10am-2pm, through March 9. They have about 40 vendors and also run certain special events, like Farm Fiber Days and the Massachusetts Farm Wineries Day.

I checked out the MA Farm Wineries Day last Saturday, which had nine local wineries presenting some of their wines for tasting. Many of the regular vendors were present as well. Usually there are only a few wineries at the market but this event brings out several more. It was an impressive market, with a diverse range of vendors, many offering food samples. I bought numerous items and considered buying even more, which will have to wait until my next trip.

I am going to highlight some of the vendors but please realize there are plenty of others I didn't mention who are also worthy of attention.

One of the first tables I encountered in the market belonged to Sweet Lydia's of Lowell, which makes gourmet marshmallows and s'mores. They even were selling hot chocolate topped with various flavored marshmallows. Though I didn't purchase anything, I was very tempted and will be sure to do so next time. The Toasted Coconut Marshmallow is calling my name.

I have been a fan of the Danish Pastry House for at least five years so it was great to see them at the market. They make a variety of baked goods, from breads to pastries. Their baked goods seem to go fast so it pays off to get to the market early and make this one of your first stops.

I have previously patronized Fior D'Italia Pasta & Cheese when it was at the summer farmer's market in Wakefield. Vic Tirrito owns this pasta company, which is based in Vermont, and he uses only products from New England, also trying to use as much organic as possible. At the market, he sells pasta, ravioli, gnocchi, sauces and even makes a few dishes you can eat at the market.

Located in Amesbury, Seacoast Butters makes a variety of compound butters using organic butter and locally sourced ingredients. There are at least 15 different flavors including Bacon and Sriracha (both which I enjoyed). A 3 ounce container costs $5.75 which seems a bit pricey, though they are using quality, natural ingredients.

West River Creamery, located in Londonderry, Vermont, produces a range of delicious cheeses. They have about 40 milking cows on their 200+ acre farm. At the market, they had at least eight cheeses you could taste, including Middletown Blue, Middletown Tomme, Cambridge Farmhouse English Cheddar, and Smoked Cambridge. My favorite was the Marinated Fresh Goat Cheese which was so creamy and savory.

Caledonia Farm, located in Worcester County, combine with Burnshirt Valley Farm to sell pasture raised beef, pork, chicken, and goat. I bought some beef and pork and look forward to seeing how it tastes.

More pasture raised beef can be found at Charlton Orchard Farms, which also sells apples and cider. Obadiah McIntyre Farm Winery is located at their farm, selling a variety of wines, including fruit wines, sparkling wines and hard ciders.

If you prefer lamb, then stop by the table for Windsong Farms, a 35 acre farm located in Harvard. You'll find lamb rib chops, loin chops, boneless leg, shoulder roast, shanks, sausages, ground lamb, liver, heart, and kidneys. As a lamb lover, I was very pleased to see their offerings.

Would you rather have seafood? Well C&C Lobster & Fish offers plenty of fresh fish and even lobsters for sale. Yes, seafood isn't cheap but it is one of the healthiest foods you can eat and it delicious. Adding seafood to your diet is strongly recommended.

Haven't got the time to make a seafood dinner at home? Fishwives Specialty Foods has you covered with their Mandy's Seafood Chowder. All natural, gluten free and using sustainable seafood, this is a lobster bisque filled with shrimp, scallops, clams and fish. Most of the seafood is local except the shrimp is wild caught from Key West and sometimes they use Alaskan pollock. I tasted the chowder and it was very appealing, a nice creaminess to it without being too thick. It was well spiced and it would be excellent for a winter dinner. I bought some and have already enjoyed it for dinner one night. I will be sure to buy more when I return to the market.

For some, it may sound like a nightmare pasta sauce. Joslin Foods provides a line of Summit Six pasta sauces which are all natural, fat free, and low sodium but they also contain veggies from each color group including carrots, green beans, eggplant, red cabbage, garlic and tomatoes. Yet even if you dislike some of those veggies, worry not. I very much liked this sauce and it didn't taste at all like cabbage or green beans. They have three different varieties: Summit Six Kids (smooth and mild with no chunks), Summit Six Classic (thick and savory with chunks) and Summit Six Spicy (chunky with a spicy kick). I tasted the Spicy but it lacked any chunks in the sample I tasted. I bought some of the Spicy and look forward to seeing what I think when I have more than a small sample.

There is even a food truck at the market, the unique Vesta Mobile Wood-Fired Pizza. What a cool idea! Their pizzas cost $8-$12 and you can choose your own toppings or have one of their creations, such as the  Breakfast (cheese, bacon, sausage, onions, peppers, Egg Beaters), The Vesta (red sauce, bacon, chicken, Mozzarella and Provolone cheese) or the Beetza (pesto, winter moon root beets, caramelized red onions, black olives and Gorgonzola cheese). Above is the Vesta and it was tasty, with a nice, crisp crust, plenty of toppings and lots of cheese. I recommend getting a pizza for breakfast or lunch when you stop at the Wayland market.

Coastal Vineyards, owned by David and Linda Neilson, was founded in 2004 and is located in South Dartmouth. They have a small, 8 acre vineyard, growing Chardonany, Pinot Gris, Pinot Noir, Sauvignon Blanc, Gewurtztraminer, Riesling, Merlot, and Cabernet Franc. They produce at least 14 different wines, generally using only their own locally grown grapes.

At the Market, they poured several of their wines and overall I think they are doing a good job of making some easy drinking, pleasant wines. The 2010 Estate Chardonnay ($15) was my favorite, an unoaked version which was crisp, clean, and dry with pleasant green apple and pear flavors. Though I am not a huge fan of cranberry, the 2011 Cranberry Sunset ($16), a blend of Chardonany and cranberry was appealing, with a mild tartness from the cranberry. The 2010 Seaside Red ($20), a blend of Cabernet Franc and Chambourcin was a light bodied wine with nice red berry flavors and some herbal notes.

Mead is hot now! The Green River Ambrosia Winery, located in Greenfield, is a small, artisanal meadery that currently produces about 5000 gallons annually, nearly twice what they made the prior year. They use local raw honey and their meads are sulfite free and gluten free. As they are still a small meadery, they are able to obtain sufficient local honey, from Warm Colors Apiary in South Deerfield, for their products.

The Liquid Sunshine ($15) is a traditional semi-dry mead and I enjoyed it, with its pleasant honey notes and a mild sweetness. The Winter Warmer ($15) is a full bodied, semi-sweet mead with winter spices and it is perfect for this cold season. Hints of cinnamon and Christmas spices make this a tasty mead. My favorite of the meads was the Apple Cyzer ($20), made from a 13 heirloom variety cider. Topped by a crown cap, the cyzer is a little frizzante with a rich apple flavor, mild sweetness and appealing honey notes.

They also produce an intriguing non-mead beverage, the Ginger Libation ($15). It is touted as a "pre-Prohibition style ginger beer" and a "spicy alcoholic ginger soda." It is sweetened with cane sugar, pineapple, and citrus juices. It is technically a ginger wine rather than a beer as no malt is used. However, it tastes very similar to a ginger beer, lightly effervescent with a strong ginger flavor and mild sweetness. I bought a bottle and made a Dark n' Stormy with it, though the meadery calls such a Drunk n' Stormy. It made for a delicious, albeit strong, cocktail and everyone who drank it enjoyed it very much.

Kip Kumler, owner/wine maker of Turtle Creek Winery of Lincoln, also made an appearance at the market. I have written several times about the winery and their wines and Kip is a very passionate and skilled wine maker. He presented several of his wines, including the 2011 Riesling, 2010 Pinot Noir, 2010 Syrah, 2010 Cabernet Sauvignon and the 2010 Cabernet Franc. If you have not tasted his wines, you definitely should do so.

Turtle Creek now has a wine club, their Wine Subscriptions, which sends out quarterly releases of wine to all its members. There are three different levels, dependent on how many bottles you wish to receive, from 3-9. You will receive a discounted price, from 10%-20%, discounts on shipping and a number of other benefits, such as being able to attend special events. Sound good if you enjoy Turtle Creek Wines.

Running Brook Vineyard & Winery, founded in 1998, is located in North Dartmouth and they produce wines primarily from their own, locally grown grapes. Their 2007 Pinot Noir ($18) was light bodied with bright red fruit flavors and a hint of spice. Easy drinking and the type of red you could easily drink with seafood.

The Wayland Market has numerous other vendors that I did not mention Bagel Alley, The Herb Lyceum, Paino Organics, Shady Oaks Organics, Terrosa Farm, and others. It was very popular and it is understandable why that is so as there are plenty of interesting vendors, selling lots of tasty food and wine. I will be returning to the market and highly recommend that everyone check it out too.

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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) For 20 years, Taste of the NFL has been working to kick hunger at their annual charity event held on the eve of the Super Bowl. On September 12, past Taste of the NFL participant and restaurateur Steve DiFillippo (Davio’s Northern Italian Steakhouse; Avila Modern Mediterranean) will team up with the organization and some of Boston’s top chefs to host a kickoff event benefitting the Greater Boston Food Bank.

This evening features gourmet bites paired with pours from famous California vineyards such as William Hill Estate Winery, Louis M. Martini Winery and MacMurray Ranch. Participating chefs include: Davio’s Northern Italian Steakhouse’s Rodney Murillo (preparing gnocchi Bolognese); Olé Restaurant Group’s Erwin Ramos (preparing beef barbacoa tacos); Deuxave’s Chris Coombs (preparing duck liver pate); Restaurant dante and il Casale’s Dante de Magistris (preparing chilled melon soup with prosciutto crumbles); Pigalle’s Marc Orfaly (preparing smoked trout fried rice with Chinese sausage, yellow leeks, Thai chilies and peas); and, Stella’s Evan Deluty (preparing salmon tartare with wasabi, soy and ginger). Guests will also be introduced to the 2013 Taste of the NFL program. All proceed of the evening will be donated to support the Greater Boston Food Bank in its fight against hunger.

Where: Galleria Atrium (adjacent to Davio’s Northern Italian Steakhouse), 10 St. James Avenue, Boston
When: Wednesday, September 12 from 6pm – 9pm
Cost: $25 per person
Tickets: Tickets to this event may be purchased at: www.tasteofthenflkickoffdavios.eventbrite.com

2) On September 13, at 6:30pm, Legal Harborside will team up with Christina Turley, National Sales Manager for Turley Wine Cellars, for an exclusive four-plus-course wine dinner. "A popular California wine producer with wineries in Templeton and St. Helena, Turley wines are often recognized as some of the best old-vine red Zinfandels in California with fruits sourced from vineyards dating back to the late 19th and early 20th centuries. Turley Wine Cellars also boasts a two year waiting list for new recipients into their wine club."

This menu will be presented as follows on Legal Harborside’s scenic second level overlooking Boston Harbor:

HORS D’OEUVRES
fried oyster, preserved lemon, caper aioli
razor clam ceviche,* yuzu, fava bean, heirloom radish
curried mussels, thai basil foam
Schramsberg "Blanc de Blancs," North Coast, 2009
FIRST COURSE
grilled swordfish (braised romano beans, three-bean kalamata vinaigrette)
Turley "Old Vines" Zinfandel, California, 2010
SECOND COURSE
torchon of foie gras (luxardo cherries, chocolate brioche)
Turley "Ueberroth Vineyard" Zinfandel, Paso Robles, 2007
MAIN COURSE
charred northeast family farms flat iron steak (smoked tomato-cipollini onion jam, red wine demi-glace)
Turley "Cedarman Vineyard" Zinfandel, Howell Mountain, Napa, 2009
CHEESE COURSE
beecher's flagship reserve, valdeón
Turley "Hayne Vineyard" Petite Sirah, Napa Valley, 2007

Cost: $115 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470

3) On August 26, from 11am-3pm, Belkin Family Lookout Farm is hosting NECN’s TV Diner. Some of Greater Boston’s best chefs and restaurants will gather together for a day of food, family, fun and memories. The 2nd Annual Family Food Fest will include cooking demos, tastings, entertainment, children’s activities, hayrides, contests and more! NECN and TV Diner are proud to support local farms, like Belkin Family Lookout Farm, with farm-to-table foods.

Tasting stations and product sampling from the top restaurants and food vendors in the Boston area, such as:
o Salvatore’s – Wild Mushroom Risotto
o Mangia - Pizza
o Tasty Burger - Charbroiled patty w/ American cheese barbeque sauce and caramelized onions
o Friendly’s - Ice Cream
o Glynn Hospitality - Mahi Mahi with a fresh mango salsa and homemade potato chips
o Fresh City - Caesar Salad
o Brasserie Jo - Pressed Watermelon w/ dehydrated olive, pickled goat cheese & chorizo vinaigrette
o La Nina - Cheese Quesadilla & Cheese and Ham Quesadilla
o Bryantville - Meatloaf
o Captain Parkers - New England clam chowder
o Piantidossi - Gourmet Breads served with imported oils
o Michele’s - Gourmet Popcorn

Beer and wine tent…for the adults! Entertainment. Kids’ play area, farm animals, face painting, hayrides, contests and more! Pick your own seasonal fruits from the farm

Where: Belkin Family Lookout Farm 89 Pleasant Street South, South Natick
Admission: $30.00 per adult in advance (www.necn.com/foodfest or www.aceticket.com),                                 $40.00 per adult at the door (Children 10 years old and under are free!)

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Vermont Cheesemakers Festival: The Cheeses & Other Foods

“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
--George R.R. Martin

In a previous post, I discussed the beverages I enjoyed at the 4th Annual Vermont Cheesemakers’ Festival at Shelburne Farms. Presented by the Vermont Cheese Council, the event showcased over 40 Vermont cheesemakers, presenting more than 200 Vermont cheeses for sampling. For a cheese lover, this is a smorgasbord of dairy pleasures, the delicious products of local cow, sheep and goat milks. There was a vast diversity of cheeses, from chèvre to blue cheese, from cheddar to mozzarella. Besides all these cheeses, there were other foods as well, from candy to croutons, breads to hot sauces.

In this post, I am going to highlight some of the cheeses and other foods which most interested me. I did not taste all of the cheeses and foods that were available, though I have tasted a number of them on prior visits. I recommend you check out the Cheesemakers Festival next summer.

“Dessert without cheese is like a beauty with only one eye.”
--Jean Anthelme Brillat-Savarin

One of the first items I tasted at the festival were some of the Whitney's Castleton Crackers. The crackers are supposed to be all natural, hand made and hand cracked. They have about a half dozen different flavors, and their newest is Cabot Clothbound Cheddar (which is not even listed yet on their website). I am a huge fan of this cheese so was intrigued by this cracker. The cracker is very firm, which is good if you want to spread something on it, and it had a nice, strong cheddar taste to it. They have enough taste that you could enjoy them on their own, though if you wanted to top them with something, the cheddar flavor would complement the topping.

On one of my prior trips to the Festival, one of my favorite cheeses was the Grafton Clothbound Cheddar from Grafton Village Cheese. I stopped at their table this time and they were presenting several of their Cave Aged cheeses. The Cave Aged Vermont Leyden is historically produced in the Leiden area of the Netherlands, where it is known as Leidse Kaas. It is a cow's milk cheese which has been aged for at least two months. It had a bold and buttery taste with an intriguing herbal component from the addition of cumin.

The Cave Aged Bismark is named for a legendary Vermont ram from the late 19th century. It is a sheep's milk cheese that has been aged for at least three months. The Bismark has an intriguing taste, nutty, creamy, and with a zippy tang on the finish. They also have a Cave Aged Truffled Bismark which was even more impressive, adding a delicious earthiness due to the addition of white and black truffles as well as some truffle oil. This would be a perfect cheese for an umami rich Sake, like a Kimoto or Yamahai.

The Vermont Farmstead Cheese Company is devoted to sustainable dairy farming practices and is opening a new production facility and aging cave in Windsor, Vermont. They raise a mixed herd of cows including Ayrshires, Brown Swiss, Holsteins, Jerseys, and Red & White Holsteins. This was their first year at the Festival.

The Farmstead Cheddar has a pleasant, buttery and slightly sweet taste with a nice, form texture. The Vermont Heritage Cheddar ramps up the flavor, providing more depth and complexity on the palate. An excellent cheese. The Lille Farmstead Coulommiers is similar in some respects to a Brie, and possesses a creamy taste with elements of mushrooms and butter. The earthiness of the taste really appealed to me. The
Smoked Brickhouse Tilsit, of Danish ancestry, was a firm cheese with a smoky and spicy taste, yet with a creaminess as well. The Windsor Dale uses an 1800 recipe of an Old English farmhouse cheese and was quite intriguing, possessing a fruity taste complemented by a mild sweetness.

The Boston Post Dairy is a small family run farm and all of their cheeses are made with goat's milk. The farm is owned by Robert and Gisele Gervais and their four daughters. Robert and Gisele also have eleven boys, quite a large family.Their Feta was compelling, with a nice texture and a mild, creamy taste. It would be great with watermelon or over a salad. The Tres Bonne is a semi-hard goat cheese with delicious buttery and nutty elements, and an element of creaminess. The Eleven Brothers, named after their actual eleven brothers, is a semi-hard, washed rind goat cheese, reminded me of an aged cheddar and was quite tasty. Even their Plain Chevre was fresh, light, clean and extremely creamy. It is one of the better Chevre I have tasted in awhile.

Vermont Shepherd Cheese is made on a 250 acre farm that raises 300-700 sheep, dependent on the season. Their cheese is made seasonally, such as the Verano (summer cheese) and Invierno (winter cheese). I tasted the Invierno, a blend of cow and sheep's milk, the cow milk coming from the nearby Livewater Farm. It is a natural rind cheese that is aged from 5-9 months in their own cave. The cheese had a firm texture with bold flavors of butter, nuts, grass and even herbal hints. Quite an interesting blend of flavors.

The Bonnieview Farm is a sheep dairy and they make several different sheep's milk cheeses. The farm has been in the family since 1890. Their Mossend Blue is a medium pungent blue, with a firm yet crumbly texture, and a pleasant, mild taste. The Seven Brock Blue has a much stronger flavor, which I enjoy, so it was my favorite of the two. Give me a nice glass of Port and I would be very happy.

I have raved before about the goat's milk caramel sauces from Fat Toad Farm and they had a new flavor at the festival, Salted Bourbon Caramel. All I had to do was see that flavor, and I knew I had to taste it. and it lived up to my expectations, with that sweet, creamy flavor complemented by a salty element and the vanilla from the bourbon. Pure heaven. You must try their caramel sauces.

 

More caramel delights! Big Picture Farm is a goat dairy and they make goat's milk caramels. It is a relatively new farm, having started in 2010. I tasted two of their hand-made caramels, the Chai and Vanilla & Sea Salt. The Chai was spicy, with a nice cinnamon and nutmeg kick, and it was not overly sweet. My favorite though was the Vanilla & Sea Salt, just bursting with creamy flavor, prominent vanilla, that great salty contrast and just the right amount of sweetness. These are very addictive.

"A corpse is meat gone bad. Well and what's cheese? Corpse of milk."
--James Joyce

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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 Beehive is well known for its deliciously eclectic menu where dishes from Eastern Europe, the Mediterranean and Latin America rest comfortably next to each other. Now, during the summer months guests of The Beehive can enjoy a new patio menu, which features lighter offerings as well as creative interpretations by resident executive chef and former Food Network “Chopped” Champion Rebecca Newell.

Those looking for fresh flavors can indulge in one of the many flavorful appetizer offerings such as the Yellow Beet & Cucumber Gazpacho, Yogurt ($9), or the Market Salad with local lettuce, tomatoes, fennel, sunflower seeds, green beans, and Dijon vinaigrette ($10). You will also find items like Spiced Tuna Steak with Squid Ink Risotto, Basil Pesto & Green Bean Salad” ($25) or Seared Duck Breast with plum sauce and served with a side of pan-fried rice and spring onions ($25). The Beehive’s Raw Bar platters include: shrimp, oysters, clams, tuna tartar, mussels and vary in size and can be ordered to accommodate parties of two, four or six.

The Beehive’s patio menu is available for dinner 7 days a week from 5pm-11pm and brunch Saturday and Sunday 10:30am-3:00pm. As always, patio openings and closings are dependent on weather conditions. For more information, visit their website or call 617-423-0069.

2) From August 2-18, Chef Carolyn Johnson of 80 Thoreau will present a special “Corn and Tomato Festival Menu.” The special four course menu will be evolving daily as Johnson prepares dishes celebrating the freshly picked corn and tomatoes grown at some of Concord’s favorite farms.

“There’s nothing better than freshly picked corn from Concord’s Verrill Farm and Brigham’s Farm” explains Johnson. “I want to devour it right then and there when it’s delivered- it is just bursting with flavor. I love the tomatoes from Yarrow Stalk Farm and Blue Heron Farm – again, locally sourced and grown with incredible care and respect.” Johnson says when it comes to creating the “Corn & Tomato Festival Menu” the key is to let the produce just shine and get out of the way. “Mother Nature and these dedicated farmers do it right” says Johnson. “We have a lot of fun in the kitchen deciding how to present this incredible product and truly just giving them a place on the plate to shine.”

Johnson shares some of her plans for the upcoming menu, including two dishes in particular: Griddled Jonnycake with lobster, tomatoes, tarragon and Pan Roasted Local Hake with charred cherry tomatoes, clams, & corn puree. For the rest of the dishes, you’ll have to stop by 80 Thoreau in August.

Cost: Four Courses, $39 per person, not including tax & gratuity
Reservations recommended so please call 978-318-0008.

3) Chef Vittorio Ettore of Bistro 5 is honoring the sweetness of peach season by supporting local agriculture though a unique Peach Tasting Menu. This menu highlights diverse items married with peaches, allowing each dish to highlight the beloved summertime fruit. The menu utilizes local items from Wild Rhody, Write Locke Farm in Winchester, the gardens from the kitchen staff’s homes, as well as Bistro 5’s own window box.

Every Tuesday to Saturday, through August 11, from 5pm-10pm, guests can choose to indulge in the three or five course menu, each available with an optional wine pairing. The menu includes:

--Peach Gazpacho (Mint- Cucumber Water and Cilantro Avocado Sorbet)
2010 Félines Jourdan, Picpoulde Pinet, Languedoc
--King Fish “Crudo” (Peach Chips and White Balsamic Pickled Peaches)
2011 Pala, Vermentino, Sardegna
--Peach Risotto (Fourm dam Bert and Prosciutto di Parma)
2010 Domaine de la Solitude, Rosé, Côtes du Rhône
--Lamb (Brandy-Peach Marmalade)
2011 Luccarelle, Primitivo, Puglia
--Baked Peach (Phyllo Crisp, Zabaglione and Vanilla-Lavender Ice Cream)
2011 Elio perrone, “Bigaro,” Brachetto d’Acqui

Cost: Three course menu is $45 per person; $65 with wine pairings plus tax/gratuity. Five course menu is $65 per person; $90 with wine pairings plus tax/gratuity
Reservations are strongly recommended so please call 781-395-7464

4) On August 9, at 6:30pm, Legal Harborside will team up with Jean-Charles Boisset, President of Boisset Family Estates, for an exclusive four-plus-course wine dinner. Founded in 1980, Boisset Family Estates is a family-owned producer and importer of fine wines with its roots in Burgundy, France. Boisset’s collection of more than twenty historical and unique wineries boast leading positions in the world’s pre-eminent terroirs that each have a unique history, identity and style, yet all are united in the pursuit of superior quality.

MENU

Hors D'Oeuvres
Scallop Ceviche, lime gelée
Fried Green Tomato, crab salad
Olive Oil-Poached Hiramasa Belly, za’atar spiced cracker, black cyprus sea salt
Paired with JCB, by Jean-Charles Boisset, No. 21 Crémant de Bourgogne, NV
First Course
Sautéed Skate Wing (roasted and puréed corn, vanilla bean, braised leeks)
Paired with JCB, by Jean-Charles Boisset, No. 81 Chardonnay, Sonoma County, 2010 and Bouchard Aîné et Fils Pouilly-Fuissé, Macon, 2009
Second Course
Pan-Seared Arctic Char (grilled calamari, crispy maitake mushroom)
Paired with DeLoach “Block 1950” Pinot Noir, Sonoma Coast, 2011 and Jean-Claude Boisset Bourgogne Pinot Noir, Burgundy, 2010
Main Course
Seared Duck Breast (fresh figs, confit leg and cipollini hash, minus 8 gastrique)
Paired with DeLoach “OFS” Pinot Noir, Russian River Valley, 2008 and Domaine de la Vougeraie “Les Petits Noizons” Pommard, Côte de Beaune, 2009
Dessert Course 
Pot de Crème (cinnamon, vanilla tuile)
Paired with Neige “Première” Apple Ice Wine, Quebec, 2010

COST: $95 per person (excludes tax & gratuity)
Reservations may be made by contacting 617-530-9470

5) From Sunday, August 19 through Sunday, August 26, over 40 North Shore restaurants and wine stores will join together to hold the second annual North Shore Wine Week. Sponsored by Northeast Flavor magazine, in conjunction with NECN’s “TV Diner,” and the Merrimack Valley Chamber of Commerce, North Shore Wine Week will celebrate the North Shore as a premier destination for fine wine and food.

Throughout the week the area’s finest wine stores and restaurants will highlight their wine selections with various complimentary events and great deals including everything from specially crafted wine tastings, wine dinners, wine flights, pairings, special events and more.

North Shore Wine Week will kick-off with a VIP event at the Wine ConneXtion, located in North Andover, on Saturday, August 18 from 12pm-5pm, with an exclusive, free wine tasting event featuring cuisine from several participating North Shore Wine Week chefs.

Buy local, drink global and join the North Shore as a vibrant food and wine community and support local businesses including: 15 Walnut, Alfalfa Farm Winery, Beacon Hill Wine Shop, Bonta Restaurant & Grill, Brasserie 28, Bistro 45, Burtons Grill, Busa Wine & Spirits, Café Escadrille, Ceia Restaurant, China Blossom, Finz Seafood & Grill, Grapevine Restaurant, Ithaki Mediterranean Cuisine, Joe Fish Seafood Restaurant & Bar, Joseph's Trattoria, Keon's, Kappy’s Fine Wine & Spirits, Halibut Pointe Restaurant & Bar, Loretta Restaurant, Masa Restaurant, Nathaniel's at Hawthorne Hotel, Oregano's Pizza, Pamplemousse, Pellana Steakhouse, Porthole Restaurant, Salvatore’s Italian Restaurant, Salem Waterfront Hotel, Samuel's at The Andover Inn, Shube’s, Tuscan Kitchen, Urban Wine Project, Waterside Tap & Grill, Wild Bites and Wine ConneXtion.

For more details on special events and a complete list of featured wines, please visit www.northshorewineweek.com

6) Chef Jay Murray remembers when his mother called Julia Child on her home phone back when he was a boy, to ask questions about Julia's recipe for vegetarian plum pudding. Jay recalls being amazed that Julia Child answered the phone herself, and helped his mom with the recipe. "That was pure Julia" recalls Jay. "She made food approachable for all of us."

In honor of what would have been Julia Child's 100th birthday, and rather than go the vegetarian plum pudding route, Jay is presenting a 100 Day Aged Ribeye in Julia's honor at Boston's Grill 23 & Bar steakhouse. 100 days? That is an incredibly long time to age a steak. I have had a 55 day dry aged steak before, but nothing longer.

Menu
--Vichyssoise with Russian vodka, chive puree and caviar
--100 day aged Ribeye Steak with pommes anna, asparagus and foie gras-juniper butter
--Peach Tarte Tatin with sauternes caramel

Cost: $59
Available August 15-18

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

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

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

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

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

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

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

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

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

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

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

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Dario Cecchini: The Singing Butcher of Panzano

To satisfy my inner carnivore, it is always pure pleasure to dine at a restaurant that exclaims, "Viva la ciccia." which translates as "Long live meat!" When you travel through the Chianti Classico region, there is one mandatory stop for all meat-lovers, to meet a singing butcher who revels in the myriad joys of beef. You may have seen him before on television, lauded by Anthony Bourdain.

Praise Dario Cecchini!

Dario Cecchini, pictured above, bursts with enthusiasm, a flamboyant personality who comes from a long line of butchers, at least 600 years of history! It is claimed that Dante Aligheri and Leonardo da Vinci both were patrons of Cecchini butchers. Dario himself can quote from Dante at length, and he also loves to sing. He is a showman, yet it is also clear that he is quite adept at his butchery skills, having been a butcher for about 35 years. He treats his customers like family, or at least members of the same fraternal society, the lovers of meat in all its forms.

During our visit to the Chianti Classico region, we stopped one evening at the Antica Macelleria Cecchini, Dario's butcher shop in Panzano, where we witnessed him chopping up some steaks off a large hunk of beef. He effortlessly and skillfully wielded his cleaver and knife, creating a fine stack of steaks. Yet this was but the preliminary before dinner as above the butcher shop, hidden behind a secret door, is the Officina della Bistecca, his restaurant which is an homage to all things beef. We passed through the secret portal and climbed the stairs to the restaurant, as if ascending to a carnivore heaven.

But before ascending, we need to return to the exterior of the butcher shop, to view two marble signs, on the outer wall, which speak volumes about Dario. The top one is a memorial to the "death" of bistecca alla fiorentina, the famed Steak Florentince of this region. In 2001, due to worries about mad cow disease, some cuts of steak were banned in parts of Europe, including Italy. For example, meat attached to the bone of cattle older than one year was prohibited for sale. The bottom sign is more cheerful though, as it commemorates the lifting of the ban that occurred five years later.

Bistecca all fiorentina is essentially a T-bone steak which has been simply grilled until it is still a bit rare, and olive oil and salt are the only condiments. It allegedly acquired its name from English travelers who were quite pleased to find a familiar "beefsteak" for dinner in Tuscany. The bistecca used to be primarily made from Chianina cows but as it has become expensive, many restaurants now use less expensive beef. Dario though has been instrumental in bringing back the use of Chianina cows to the Tuscan region.

Where does Dario get his Chianina? Since childhood, Dario has been friends with Giovanni Manetti, the owner of Fontodi winery. Giovanni raises, naturally, about 30 Chianina cows and 1 bull on his estate. While visiting the winery, we also got to see his cattle. Giovanni provides Dario with one cow per month for his restaurant and he does not sell his cows to anyone else. When Giovanni was a small boy, his father used to own about 100 cows, and Giovanni is caring on a family tradition.

The Chianina breed may extend back to the ancient Etruscans and they have long been revered for their beauty and expressiveness. They may have originated in the Val di Chiana, from which they derive their name, which once was a fertile plan where they could easily graze. Unfortunately, during the Middle Ages, the nearby rivers flooded, turning the plain in swampland so the cows had to move elsewhere in Tuscany. In the late 18th and early 19th centuries, the swamps were drained and the plains became fertile once again.

The cattle were primarily used as draft animals and with the advent of mechanization, their numbers started to decline as it was expensive to raise these animals. They require more pasture land than other cattle, and they are very particular in what they eat. In 1960, there were approximately 400,000 Chianina in Tuscany and by 1980, that population had decreased to 100,000. Today, it is even worse, as there are less than 30,000 Chianina cattle left. Interestingly, though they were used for work and meat, they were not used for the production of milk or cheese.

Chianina are typically white, except for their first three months when they have a brown coloration, which will fade away. There is little marbling in their meat, which means there is not much fat, so dry aging of the meat for 30-40 days is suggested. But the meat is dark red, juicy and quite delicious with a clean taste. After dining on their meat, I have become a huge fan.

For dinner, we ate outside at communal picnic tables (though it is also possible to sit inside the restaurant if you prefer). I loved the communal tables though as it promoted a happy and festive environment, and we got to meet new people. It was an experience without pretension, and it almost felt like you were eating with family or close friends. The meal is a prix fixe for only 50 Euros per person, and it includes food, wine and after dinner spirits. I think it is an excellent value for the quality and quantity you receive and I would highly recommend it, unless you are a vegetarian.

The menu includes five courses of beef: Chianti Crudo (beef tartar), Brustico (seared beef), Costata alla Fiorentina (bone-in rib eye or strip steak), Bistecca Panzanese (Panzanese steak), and Bistecca Fiorentina (T-bone or porterhouse steak). Plus, you receive Pinzimonio di verdure dell'orto (fresh, raw garden vegetables), Fagioli all'olio (Tuscan beans with olive oil), Patate al cartoccio (baked potatoes), Burro del Chianti (Chianti "butter" aka lard), and Pane Toscano (Tuscan bread). For dessert, you receive Torta all'olio (olive oil cake), coffee, Grappa, and Italian military spirits. That is plenty of food so you better  ensure you are hungry when you go.

Dario has his own Chianti Classico, served in a fiasco, which is included with your dinner but you can also bring your own wine without a corkage fee. That makes it an even better value.

We brought a number of Chianti Classicos with us for dinner, and my favorite was probably the 2010 Castello di Querceto Chianti Classico, a silky smooth and elegant wine with nice red fruit flavors. It seemed to pair so well with all of the beef dishes.

This video shows Dario in all his glory, entertaining the attendees while showcasing his steaks. I have to say that the beef was so damn good I felt tempted to lick the cutting board.

The beef tartare was amazing, the tender meat melting in your mouth with a spicy aftertaste. It was made very simply, with some lemon and spices, lacking the capers, egg, and other ingredients you often see in beef tartare in the U.S. Yet it didn't lack flavor in the least and I had a couple portions. The Brustico was almost like a grilled steak tip, and was also very tender, simply prepared and had a very savory aspect to it. With superb ingredients, you don't have to add much to present a bounty of taste.

Both the Costata alla Florentine and Bistecca Panzanese were cooked medium rare, though tending toward the rare, which is exactly how I enjoy my beef. Once again, the beef was tender and flavorful, appealing to the primeval carnivore lurking within me. They were generous too, giving people more meat if the guests so desired.

And of course the Bistecca Fiorentina was superb as well, as expected. Though I think some of the attendees were too full by this point to truly enjoy it. Forget all those steak sauces and glazes, this simple steak needed no accompaniment. At this point, after the bistecca, I was quite sated, and immensely happy. It was such a fun and tasty evening, catering to my love of beef. Service was excellent, everyone so personable and accommodating. A perfect evening.

At the end of the evening, it was time for some olive oil cake, which was good but it was hard to eat much after all of that beef. It was also time for some digestives, including some of Darios' own Grappa, a potent spirit.

I was most intrigued though by the Enocordial, a "military spirit," as I had never heard of that designation before. This is a Brandy that was aged for at least 3 years in oak and might be based on a historical recipe from the Military Farmacopea of 1877. It was a potent spirit as well, though I actually preferred it to the Grappa as it was a bit smoother.

So, if you are a buona forchetta, a "good fork," (which refers to an "enthusiastic eater") and you love beef, then you must pay homage to Dario Cecchini and dine at his Officina della Bistecca. I will treasure my own memories for a very long time and Dario receives my highest recommendation.

Viva la ciccia!

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

Whim will take place every Wednesday evening starting July 11 and continuing until August 29 at 7:30PM and will feature top chefs from all over New England. “Whim is such an innovative concept that is really difficult to ignore. It is something that people talk about and get excited for because it is a one-of-a-kind experience that you’re not going to find anywhere else. It is so easy to get wrapped up in the craziness of the city of Boston and I think people appreciate an evening away from it all. We’re taking the best food in the city and bringing it to a more rustic and relaxed setting. Top that off with the fact that each dinner supports a great cause and you really can’t beat it,” said Michael Smolak, owner of Smolak Farms.

Guests will experience a meal under the stars prepared by some of New England’s most respected chefs. Included in the $65 ticket price is a three-course dinner followed by a bonfire to meet and greet your fellow diners. Chefs will be accompanied by culinary students from The Cambridge School of Culinary Arts in order to help them smoothly and successfully execute dinner to an audience of over 100 guests each week. As implied by the event name, Whim, the menu is prepared the day-of at the discretion of the chef.

Schedule:
July 11, 7:30PM: Whim Featuring: Chef Will Gilson, Bridgestreet Charity: www.servings.org
July 18, 7:30PM: Whim Featuring: Chef Andy Husbands, Tremont 647 Charity: www.strength.org
July 25, 7:30PM: Whim Featuring: Chef Vittorio Ettore, Bistro 5 & A Tavola Charity: www.bistro5.com/Community/Seed-to-Plate-School-Program
August 1, 7:30PM: Whim Featuring: Chef Suzi Maitland, Trina's Starlite Lounge Charity: www.ontherise.org
August 8, 7:30PM: Whim Featuring: Chef Rich Morin, Lineage Charity: www.lovinspoonfulsinc.org
August 15, 7:30PM: Whim Featuring: Chef Mary Dumont, Harvest Charity: http://www.gbpflag.org/
August 22, 7:30PM: Whim Featuring: Chef Joe Faro, Tuscan Kitchen Charity: www.lazarushouse.org
August 29, 7:30PM: Whim Featuring: Chef Chris Coombs, Deuxave & d bar Charity: www.strength.org

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

2) On July 12, at 6:30pm, Legal Harborside will team up with Mikael Sigouin, winemaker at Beckman Vineyards, for an exclusive four-plus-course wine dinner. Overlooking the Santa Ynez Valley, Beckman Vineyard’s ambitious hillside terrain produces world-class Rhone varietals.

This menu will be presented as follows on Legal Harborside’s scenic second level overlooking Boston Harbor:

Hors D'Oeuvres 
fried green tomato and crab salad
slow olive oil poached tuna* with salsa verde
razor clam ceviche* with heirloom radish and fava bean
2011 Beckmen Vineyards “Purisima Mountain Vineyard” Grenache Rosé
First Course
pan seared scallop (peach mostarda)
2010 Beckmen Vineyards “Le Bec Blanc,” (Roussanne, Marsanne, Grenache Blanc blend)
Second Course
pan seared loch duart salmon (smoked tomato and mussel cream)
2008 Beckmen Vineyards “Cuvee Le Bec,” (Grenache, Syrah, Mourvedre, Counoise blend)
2009 Beckmen Vineyards Estate Grenache
Main Course
smoked and grilled quail (grilled spring onion, cherry-cardamom glaze)
2007 Beckmen Vineyards “Purisima Mountain Vineyard” Syrah
Dessert
slow roasted apricot (almond cream, salt butter shortbread, lemon thyme honey)
2009 Beckmen Vineyards “Purisima Mountain Vineyard” Late Harvest Roussanne

COST: $95 per person (excludes tax & gratuity)
Reservations may be made by contacting 617-530-9470

3)  This summer, Chef/Owner Paul Turano of Tryst Restaurant is taking his affinity for New England fare to new depths. On Sunday, August 12, foodies with a passion for food and adventure will experience the flavors of New England on an exclusive culinary fishing trip. The one-day excursion begins at 8am when guests climb aboard a deep sea fishing boat with Captain Jim Walsh of Walsh’s Deep Sea Fishing where they’ll spend the morning sailing open waters and deep sea fishing in Boston Harbor—reeling in the likes of cod, haddock and other native fish.

After a morning of fishing, Captain Walsh will bring the boat to port at 1pm. From there, guests can tidy up and head over to Tryst in Arlington where Chef Turano will be serving a 3-course dinner highlighting the traditional New England seafood and flavors that the region has become known for. From 4pm-9pm, guests can dine at Tryst and indulge in dishes such as Local Fish & Mirai Corn Chowder, Fish & Chips and Peach Upside Down Cake with St. Germaine Sabayon. For those that may suffer from seasickness, or cannot commit to the morning fishing trip, Tryst will be offering the same 3-course menu for $38 per person.

This all-inclusive culinary fishing trip is $80 per person, $35 for children ages 12 and under, and includes a half-day fishing trip, fishing rod and bait and a 3-course dinner at Tryst (please note: alcohol and gratuity are not included at dinner). Beer and light lunch (snacks, homemade hamburgers, hot dogs and breakfast items) are available on the boat for additional cost. Guests are encouraged to pack a lunch and/or beverages of their choosing. Reservations are required before Monday, August 6.

Schedule
8am: Group meets at Walsh’s Deep Sea Fishing, 76 Marine Blvd #R, Lynn, Guests spend morning deep sea fishing on Boston Harbor
1pm: Boat returns to port in Lynn
4pm-9pm: Guests meet back at Tryst (at their leisure) to enjoy 3-course New England-inspired meal. Friends and family are encouraged to join as the menu will be available a la carte.

RSVP for the fishing trip is mandatory and can be made by visiting: http://culinaryfishingtryst.eventbrite.com

4) During July and August, Haru will shake up their newest specialty cocktail: the Batida (Brazil’s other national cocktail). Available all day and night for $7, this fresh fruit-laced libation mixes together a medley of fruit purees and juices – including pineapple and mango – with Cruzan coconut rum, cachaça, coconut cream and muddled limes and strawberries.

For those looking to recreate this taste of Brazil at home, the recipe for Haru’s Badita is as follows:

INGREDIENTS
1 oz cachaça
1 oz coconut rum
.5 oz pineapple juice
.5 oz mango puree
.5 oz Coco Lopez
3 lime wedges
1 strawberry

METHOD
In a double rocks glass, muddle two limes wedges and one strawberry. Add cachaça, coconut rum, pineapple juice, mango puree and Coco Lopez to the glass. Shake and garnish with a lime wedge.

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