Being Thankful

Happy Thanksgiving to one and all!

Today, many of us will gather together with family and friends, enjoying food and drink, conversing, watching television, and savoring the good things in our lives. It is also a time for reflection, to think not about what we do not possess, but to be thankful for all that we do. For no matter what our troubles or adversities might be, I am sure there is also much to bring us joy.

Financially, I am sure many of us still have it tough, as unemployment remains quite high, health insurance costs continue to rise, food prices have been soaring, and we all have been cutting back. Others may have sustained serious illness or tragedies this past year. Many of us may desire change, that our lives would be better than they are now. However, if we objectively view our situations, we will find that we have it much better than many other people. By looking deeper at our situations, we will quickly discover the many good things we possess in our lives, such as supportive loved ones.

Our focus today, and actually what it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset. 

Despite the divisiveness and hate showed during the recent Presidential campaign season, we still live in a great country and for that I am thankful. It still is a land of opportunity for so many. It definitely is not perfect, but I would not want to live anywhere else. I am also very thankful for many other things in my life, including family, friends, health, and much more. It would take too long to list every single thing here, but I will take the time to reflect upon them today.

I fervently hope that everyone else does the same, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much.

I am going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about.

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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. This week, I am offering a number of Thanksgiving suggestions.
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1) dbar hosts a four-course wine dinner featuring different regions of the world on the first Wednesday of each month, with November’s dinner bringing a taste of Spain to the normally French influenced restaurant. On November 7, at 7pm, there will be wine representatives on site to guide guests through the four-course menu, which will include:

First Course
Valencia Style Mussels: Albarinho, Saffron, Pancetta, Aromatic Vegetables, Herbs
Burgans~Albarinho~Rias Baixas~Spain
Second Course
Empanada of Braised Chicken and Potato
Bodegas Godelia~Mencia~”Viernes”~Bierzo~Spain
Main Course
”Paella de Cerdo” Braised Pork Paella, Rice, Cauliflower, Peppers
Bodegas Izadi~Rioja Reserva~Rioja~Spain
Dessert:
Apple Tart with Sherry Caramel
Lustau~Sherry~East India Cream~Jerez~Spain

Cost: Wine Wednesdays are $55 per person not including tax and gratuity.
Reservations are required. To make reservations please call 617-265-4490.

2) Whether you're looking for the perfect gift for the person who has everything, or you want to impress your boss, friends or the in-laws, nothing says "happy holidays" bigger, better and bolder than a bottle of large format wine. Large format wines are classified as anything more than 1.5 liters (the equivalent of two bottles of wine), and are now available in 1.5, 3, 5 and 6 liter bottles at The Wine ConneXtion, located in North Andover.

Every year, Sam and Tina Messina, siblings and co-owners of The Wine ConneXtion, set out in search for rare, large format wines produced by some of the most prestigious wineries-- and each year, their quest is unpredictable. Every large format wine is hand-bottled which makes production limited, and their availability rare. Bottles that do make it to the retail stores are found few and far between, and when they are available, are usually scooped up by wine enthusiasts who want to add them to their prized wine collections.

This year, The Wine ConneXtion searched far and wide to acquire the largest selection of large format wines in the state of Massachusetts. Nowhere else can you find such a vast assortment of large format wines under one roof. Offering everything from 1.5, 3, 5 and even 6 liter bottles, The Wine ConneXtion’s collection of large format wines is the Holy Grail for any vino lover. Quantities are extremely limited, so stop by The Wine ConneXtion while supplies last.

3) The culinary team at L’Espalier has been a trailblazer when it comes to their commitment to using local, fresh ingredients from New England. On November 14, at 7pm, they are presenting Mushroom Wednesday with their favorite mycologist, Ben Maleson. Together with L’Espalier’s talented culinary team, Maleson has designed a four-course dinner of all-things mushroom. Matsutales, cepes and many more varieties will take center stage as Maleson to showcases his expert knowledge of fungi. The meal also includes wine pairings for each course, although diners can also opt for juice pairings which are also a great accompaniment to the courses.

The four-course prix fixe menu is $115/person. To reserve, please call L’Espalier at 617-262-3023.

4) The Beehive will be hosting its annual Thanksgiving Day dinner, featuring a traditional a la carte Thanksgiving menu, on Thursday, November 22nd, 2012. What’s also become known as “Boston’s Liveliest Holiday Meal,” The Beehive will host exquisite live jazz performances all day long. Reservations are strongly recommended and can be made by calling 617-423-0069.

Thanksgiving Menu

STARTERS
Pumpkin Lobster Bisque $11
Tuscan Bean & Kale Soup $10
Jumbo shrimp cocktail $15
Candied Garlic Baby Back Ribs $13
Crispy Calamari with lemon & jalapenos $12
Mezze Platter, Hummus, Salads, Whipped Feta, Olives, Pickles $20
Steamed Mussels with Lager, Tomato & Old Bay* $15
Frisee Salad, Duck Bacon, Poached Egg, Pears & Blue Cheese Dressing $12
Market Salad, Lettuces, Artichokes, Tomatoes, Fennel, Sunflower Seeds, Green Beans $10
MAINS
Roast Organic Turkey (Caramelized Leek Stuffing, Truffle Parsnip Mashed Potatoes, Broccoli Salad, Cranberry Compote, Sage Gravy)
$32
Roast Prime Rib of Beef (Truffle Parsnip Mashed Potatoes, Brussels Sprouts, Mustard Jus) $34
Grilled Wild Alaskan Salmon (Wild Rice with Cranberries & Pecans, Spinach, Pumpkin Sauce) $31
Pan Roasted Halibut (Israeli Couscous, Roasted Carrots with Mint, Harissa Vinaigrette) $35
Grass Fed Rack of Lamb (Herbed Garlic Frites, Green Bean Amandine, Red Wine Reduction) $42
Vegetarian Thanksgiving (Zucchini Lasagne with Side of Broccoli Salad) $26

Dessert & Children's Menu Served. Menu Subject to change.

Hours of Operation on Thanksgiving Day, November 22, will be: 12pm-1am. Thanksgiving Day Menu: 12pm-10pm, Leftover menu: 10pm-12am

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Thanksgiving Recipes & Wine Pairings

In a few more weeks, it will be the Thanksgiving holiday and I am sure many people are already starting to make plans on how to celebrate. You might be trying to select a restaurant, deciding not to cook this year. You might be dining at home and trying to plan a menu of food and drinks for all your guests. You might be dining at the home of family or friends, and have been asked to bring a dish or a bottle of wine. So many decisions so I am here to offer some helpful suggestions that might ease your tension and worries.

Let me begin with some general advice, a sentiment which you should embrace. Stop worrying that everything needs to be perfect because it will never be perfect and it doesn't have to be perfect. This is a holiday where family and friends gather, to share everything they are thankful for and not to complain and nitpick about silly and irrelevant issues. It is a time for fun and enjoyment, to relax and chat, to eat and drink, to savor the day together. As long as people enjoy themselves, as long as the food and wine is good, no one will complain or even care about whether it was "perfect" or not, whatever that term might mean. Just everyone being together is perfect enough.

Now, I'll provide some more specific advice:

Sometimes you just want to avoid all the time and effort of cooking a big Thanksgiving dinner, as well as cleaning up the mess afterwards. You might decide to dine out instead and you will find plenty of others opt for that same decision. Plenty of restaurants are offering Thanksgiving specials and you can check out my short list of over 7 Restaurants in the Boston area, including Post 390, Aura, Avila, BOKX 109, Pantry at the Verve, Towne Stove & Spirits, and the various Legal Seafood restaurants. Keep an eye on my upcoming Thursday Sips & Nibbles columns as I may have more restaurant suggestions as well.

If you are cooking at home, or need to bring a dish to someone else's home, then let me suggest some relatively easy, but quite delicious, recipes. I have compiled for you a list of five such Easy Thanksgiving Recipes, including Buffalo Chicken Dip, Sangria, Double Corn Pudding, Special Potato Casserole and Swedish Apple Pie. Just about anyone can make these easy recipes, and your family and friends should really enjoy the results. Plus, these recipes aren't just appropriate for Thanksgiving and you can enjoy them at any time. Buffalo Chicken Dip while tailgating? Sangria for your next wine party? Swedish apple pie for Sunday dessert?

Choosing wines for Thanksgiving can seem intimidating but it really is not. Please don't worry about what wines to choose. Start by reading some general advice I previously wrote, Thanksgiving: I Want Wines To Make People Smile. I hope that will help decrease your worry over wine selections. There are so many good choices for Thanksgiving wines. If you do though want some more specific wine recommendations, and are willing to think outside the box, then why not consider Sherry or Sake, both which are very food friendly and would pair well with your Thanksgiving feast.

Whatever you do for Thanksgiving, enjoy yourself and appreciate all that you have, rather than worry about what you do not.

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Thursday Sips & Nibbles: Thanksgiving Edition

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. This week, I am offering a number of Thanksgiving suggestions.
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1) At Post 390, you have two Thanksgiving options, to dine at the restaurant or get your meal "to go." You can get a 3 Course meal for $48 per person, or $65 with Wine Pairings.

Menu

First Course:
Lobster and Buttercup Squash Bisque (Cranberry Beans, House Tasso Ham, Sage Pistou)
Godello, Rafael Palacios, Sabrego, Spain, 2010
or
Salad of Locally Grown Lettuce, Poached Pear, Duck Prosciutto, Ewe's Bleu, Smoked Almonds, Fall Raspberry Vinaigrette
Gramona, Gessami, Penedes, Spain, 2011
Entreé:
Roasted "All Natural" Amish Raised Turkey
Choice of Traditional Herbed or Cornbread-Sausage Stuffing, Cape Cranberry Relish, Winter Squash Purée, Autumn Vegetables with Anise Honey, Buttermilk Mashed Potatoes, Giblet Gravy
Tempranillo, Montebuena, Rioja, Spain, 2009
Dessert:
Selection of House Made Seasonal Pies (Apple, Banana Cream, Cherry, Pecan or Pumpkin) Moscato d'Asti, Alasia, Italy, 2011

This special dinner is an addition to the usual Post 390 dinner menu. This special dinner is available on Thursday, November 22, from 12pm-8pm.

You can also order "Thanksgiving To Go" by November 16 and pick up on Wednesday, November 21 or Thursday, November 22. Please call Post 390 at 617-399-0015 for more information.

2) Aura Restaurant at the Seaport Hotel will celebrate Thanksgiving with an elaborate buffet brunch designed by Chef Robert Tobin.  Selections from the spread will include: traditional eggs Benedict; French toast; scrambled eggs; pancakes; bacon; cheese blintzes; pork sausage; chicken apple sausage; quiche Lorraine; truffle leek quiche; smoked salmon; shrimp cocktail; roasted beet salad; green salad; clam chowder; pumpkin chestnut soup; brined turkey breast with cranberry chutney; maple cured ham; roasted Atlantic salmon; Lyonnais potatoes; cranberry “cassoulet” with turkey leg & thigh; corn bread pudding; traditional stuffing; macaroni & cheese; roasted Brussels sprouts; whipped sweet potatoes; buttermilk mashed potatoes; roasted spaghetti squash; and, haricot vert. For dessert, Pastry Chef Karen Hodsdon will dish out mini desserts alongside a chocolate foundation.

The brunch will be served on Thursday, November 22, from 11am-3pm.  The cost is $69 per adult, $24 per child ages 7-14 and complimentary for children 6-and-under. Please call 617-385-4300 for reservations.

3)  Avila Modern Mediterranean’s Thanksgiving special includes: oven-roasted Vermont free-range organic turkey; Yukon gold mashed potatoes; creamy cippolini onions; fresh peas; roasted butternut squash; glazed carrots; Challah bread herb stuffing; homemade gravy; cranberry apple chutney; and, sautéed green beans. To top it off, a seasonal dessert menu is available which includes traditional favorites such as: pumpkin pie with crème fraîche; warm cinnamon apple pie with homemade ice cream; and, praline chocolate mousse with hazelnut anglaise. The cost is $47 per adult; $15 per child 12-and-under and $10 per dessert.

Avila is also serving up Tomorrow’s Turkey Sandwich – “To Go,” an on-the-go rendition of a favorite post-Thanksgiving treat: oven-roasted turkey, stuffing, cranberry apple chutney and gravy. It costs $13.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm. Please call 617-267-4810 to make reservations.

4) BOKX 109 American Prime at Hotel Indigo will be serving up a customizable three-course prix-fixe menu for Thanksgiving created by Chef Stephen Coe. For starters, choose between a roasted butternut soup, pear & mascarpone sacchetti or local heirloom beet salad. For entrees, guests will choose between butter poached 109 prime rib, seared diver scallops, local mushroom cavatelli or roasted organic turkey ballontine. Family-style sides include fingerling potatoes, chipotle & sweet potato gratin, roasted Brussels sprouts, creamed spinach and green beans. To finish off the feast, indulge in local cranberry & apple crisp, white chocolate & pumpkin cheesecake or flourless BOKX brownie sundae.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-6pm.The cost is $55 per adult and $15 per child under 12. Please call 617-454-3399 to make reservations.

5)  Legal Harborside will host a customizable prix fixe Thanksgiving meal on their second level overlooking Boston Harbor. For the first course, guests will have their choice of curried squash soup, Belgian endive & heirloom apple salad or steamed mussels. For entrees, the options are pan roasted wild salmon (with Romanesco cauliflower, lobster, Limoncello foam), roasted sirloin of beef (pureed potatoes, cippolini onions, acorn squash, rosemary jus) or herb roasted turkey (sweet potato, Brussels sprouts, cranberry, sausage stuffing). For desserts, choices include profiteroles with pumpkin ice cream, warm chocolate sticky toffee pudding with cinnamon ice cream or orange cardamom crème caramel with dried fruit compote.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm.The cost is $55 per adult, $80 with wine pairings. Please call 617-477-2900 to make reservations.

The various locations of Legal Sea Foods, LTK & Legal C Bar will also serve Thanksgiving specials. It is said that the first Thanksgiving featured shellfish and fish, so Legal invites everyone to share in the time-honored celebration this holiday. In addition to offering their classic menu filled with seafood fare, Legal Sea Foods will also prepare a traditional feast with all the fixings: slow roasted turkey breast served with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce. Hours for Thanksgiving will vary by location. The turkey dinner costs $21.95 per adult and $7.95 per child.

6) The Pantry at The VERVE–Crown Plaza Hotel will celebrate Thanksgiving with a Thanksgiving brunch buffet created by Executive chef Joseph Lallave. For starters, options include: turkey white bean soup; pumpkin bisque; crudite of chicken; Old Bay shrimp cocktail; maple butternut squash frisée; baby spinach salad; and, market garden greens. Chef Lallave’s “main events” include: honey brined Heritage turkey; apple sausage stuffing; porcini-thyme dusted strip loin; Nantucket roasted cod en croute; and, turkey pot pie. For accompaniments, there is: mashed sweets; celeriac potato-onion mash; maple glazed roasted butternut squash; and, root vegetable succotash. For “grand finale” sweet selections, options include: double chocolate raspberry tartlet; sweet potato pie; whiskey pecan tarts; and, pumpkin cheesecake. Chef Lallave also will prepare items just for kids: mac ‘n cheese; chicken fingers; roasted turkey; and, tater tots.

Thanksgiving brunch will be served on Thursday, November 22, from 11pm-4pm. The cost is $40 per adult and $15 per child ages 4-12. Please call 508-416-1352 to make reservations.

7) This Thanksgiving, Culinary Director Lydia Shire and Executive Chef Mario Capone will whip up a decadent Thanksgiving feast all day at Towne Stove and Spirits in the Back Bay. In addition to serving up some classics from their regular menu, Shire and Capone have created an exclusive three-course menu that will allow you to gobble your way through this superbly traditional holiday:

FIRST COURSE
Pumpkin Bisque (white truffle foam)
-or-
Baby Arugula Salad (shaved pear, fig preserve, Great Hill blue cheese)
SECOND COURSE
Heritage Turkey (slow-roasted and basted with fresh herbs, sausage, sage & apple stuffing, homemade cranberry sauce, yams, roasted root vegetables)
DESSERT
-choice of-
Apple Pie or Pecan Pie (homemade Tahitian vanilla bean ice cream)

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm. The cost is $49 per adult and $17 for children under 12 years old. Please call 617-247-0400 to make reservations.

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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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Tedorigawa Yamahai Junmai: Shichimenchou-Zake

What is Shichimenchou-Zake? Well, I am not sure if it is an actual word or not, but it means "Turkey Sake." The term "shichimenchou" is the Japanese word for "turkey," and literally means "seven-faced or seven-sided bird." I simply added "zake" to the word, which is often done for sake related words. By turkey sake, I meant sake for Thanksgiving.

For Thanksgiving, I opened a number of bottles, ranging from a Lambrusco to a VORS (30+ year old) Oloroso Sherry. I like to have an assortment of wines, something for everyone, as well as enough to last throughout the day. Per my own Thanksgiving wine suggestions, I also opened a bottle of sake, which I have done before for Thanksgiving. I was pleased to see that this year I opened the same sake as the fine folks of Sakaya, Rick and Hiroko.

The Tedorigawa "Silver Mountain" Yamahai Junmai ($33) is produced by the Yoshida Sake Brewery, which is located in the Hokuriku region of the Ishikawa Prefecture, an area well known for excellent rice production. The brewery was founded in 1870 and its water descends from the nearby Mount Hakusan, which is a potentially active volcano. This sake brand is named after the Tedori River ("gawa" means "river"), and it is thought the river obtained its name from the fact people used to cross the river hand in hand due to its rapid flow. One meaning of "tedori" is that it refers to a "braiding method," resembling in some ways the people with their linked hands.

This sake is made from Gohyakumangoku rice, which was polished to 65%, and has an SMV +4 and an Acidity of 1.5.  As it is a Yamahai, no lactic acid was added to the yeast starter. Instead, natural lactic acid from the air was allowed to drop into the yeast starter, a process which usually takes twice as long and tends to give an earthy or gamey flavor to the sake. In addition, a Yamahai is generally richer in umami than most other sake types.

I found this sake to be dry and smooth, with only a mild earthy tone and a light tinge of sweetness. It went very well with our turkey, but also was able to stand up to the wild boar roast. It actually did well with our side dishes too, its higher than usual acidity probably helping in that regard. Sure, most people probably don't consider sake for their Thanksgiving dinner but it can be a very good pairing. That is something to keep in mind for Christmas dinner as well, especially if you are having turkey.

I also should briefly mention the Bodegas Sánchez Romate VORS Oloroso, a superb aged sherry which enhanced our Thanksgiving too.

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Happy Thanksgiving: Be Thankful For All You Have

Today is Thanksgiving, a holiday when many of us will get together with family and friends to share good food and drink. Besides enjoying the occasion, we should take some time to reflect upon our lives and consider everything for which we should be thankful.

Yes, this year has likely been tough for many of us, especially economically. There are plenty of changes we wish would occur, from greater employment to lower costs for many essentials. But, if we are honest about our lives, we will realize how much worse it could be, and that we do have much for which we should give thanks. That should be our focus today, the positive aspects of our lives, and save the complaining and criticizing for another time. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective.

No matter the problems with the U.S., we still live in a great country and for that I am thankful. I am also very thankful for many other things in my life, including family, friends, health, and much more. It would take too long to list every single thing here, but I will take the time to reflect upon them today. I fervently hope that everyone else does the same, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much.

I am going to enjoy such tasty food and plenty of good wine and sake today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about.

Happy Thanksgiving To All!

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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)  Foxwoods features special Thanksgiving dinner menus at several restaurants, including the following:

Paragon 
$35 per person
· Roasted Natural Turkey
· Whipped Potatoes and Giblet Gravy
· Fresh Cranberry Relish

Cedars Steak House 
· Butternut Squash Bisque ($7)
· Roasted Turkey Dinner ($24) or Baked Sole & Stonington Sea Scallops ($35)
· Pumpkin Pie ($8)

David Burke Prime 
$65 per person
· Choice of: Caesar Salad, Shrimp Cocktail, Butternut Squash Bisque, Roasted Beet Salad, Stuffed Clams Casino, Lobster and Corn Chowder or Baked Oysters
· Choice of: Local Organic Turkey, Pan Roasted Cod, Braised Short Rib, Petite Filet and Shrimp, 40 Day Dry-Aged Prime Rib, 12oz. Sirloin or Grilled Salmon
· Choice of: Pumpkin Crème Brulee, Carmel Banana Bread Pudding, Chocolate Hazelnut Cake, Apple Pot Pie or Vanilla Gelato

Al Dente
· Beet Salad ($13)
· Roasted Turkey Dinner ($19) or Lasagna Bolognese ($21)
· Cannoli Trio ($9)

High Rollers 
$35 per single dinner, $160 for 6-8 people and $200 for 8-12 people
· Dinner for 1: 6oz Turkey – Stuffing, Butternut Bisque Soup, Mashed Potatoes, Gravy, Roasted Yams, String Beans and Roasted Onions, Assorted Breads, Pecan or Pumpkin Pie
· Full Family Dinner (cutoff date: 11/22): 14 to 16 lbs Turkey – Stuffing, Butternut Bisque Soup, Mashed Potatoes, Gravy, Roasted Yams, String Beans and Roasted Onions, Assorted Breads, Pecan or Pumpkin Pie

Alta Strada 
$25.95 per person for Thanksgiving Buffet
· Vegetable Antipasti
· Cream Herb Rubbed Italian Ham Roast Turkey Breast
· Silky Potato Puree
· Pumpkin Bars

Veranda Café 
$19.95 per person
· Butternut Squash Bisque or Big Leaf Spinach Salad
· Roasted Turkey Dinner
· Pumpkin Pie or Pecan Pie

The Grill at Two Trees
$34.95 per person, $15.95 for children
· Butternut Squash Soup or Tomato Bisque with a Crab Meat Relish
· Simple Salad of Autumn Greens and Harvest Vegetables
· Choice of: Roasted New England Tom Turkey, Honey Glazed Roasted Duck Leg and Breast, Pan Roasted Tilapia with Chesapeake Blue Crab or Roasted Prime Rib of Beef
· Choice of: Pumpkin Pie, Pecan Pie or Warm Apple Crumb Pie

Foxwoods Resort Casino & MGM Grand at Foxwoods
Thursday, November 24
Paragon: 1 p.m. – 8 p.m.
Cedars Steak House: 1 p.m. – 9 p.m.
David Burke Prime: 5 p.m. – 10:30 p.m.
Al Dente: 1 p.m. – 8 p.m.
High Rollers: 3 p.m. – 11 p.m.; 11/27 pickup between 11 a.m. – 5 p.m.
Alta Strada: 4 p.m. – 9 p.m.
Veranda Café: 7 a.m. – 10:30 p.m.
The Grill at Two Trees: 7 a.m. – 9 p.m.


Reservations can be made by calling 1-800-369-9663

2)  Join Blue on Highland, located in Needham, for a festive four-course wine dinner on Wednesday, December 7, at 7pm. Chef Peter Tartsinis will prepare a holiday feast featuring seasonal favorites such as a camembert with bosc pears and balsamic, rack of lamb, and of course, a unique take on figgy pudding. Each course will be specially paired with wines from Bay State Wine. The cost is $50 per person (tax and gratuity not included) and reservations are required by calling Blue on Highland directly at 781-444-7001

MENU:
First Course
Individual camembert with bosc pears and balsamic
Second Course
Endive salad w/cranberries and cheese
Third Course
Rack of lamb with juniper-cabernet sauce
Fourth Course
Figgy pudding

3)  It’s that time of year again... time for The Beehive’s Annual Santa Brunch being held on Saturday, December 10, from 10am-3pm. Now in its fourth year, guests can count on delicious food + drink, Christmas carols, photo opportunities (Please bring your own cameras) and mingling and jingling with the big man himself... Santa Claus!

Couple all this fun with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13), or Beehive Eggs Benedict served with Virginia ham ($13.5) or try it with smoked salmon ($14). Don’t forget about The Beehive’s “Little Bee’s” menu perfect for your little one buzzing about. Children can choose from items such as Kiddie French Toast ($5), Scrambled Eggs & Toast ($5), or Free Range Chicken Fingers and Frites ($6).

Parents, while the kids are running around with Santa maybe you can sneak in one of The Beehive’s handcrafted cocktails such as the Beelini with Champagne and Apricot Nector ($11.5) or the Cranberry Winter Mojito with Gosling’s Dark Rum and The Beehive’s “Drunken Cranberries!” ($11).

Reservations are highly recommended. Regular brunch pricing and specials offered. No cover charge. This is an event for kids of all ages and please call 617-423-0069 for more information or to make reservations.

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Thanksgiving Recipes & Recommendations

The Thanksgiving holiday approaches and some people might have already started to panic. Will you eat at home, go to a friend or relative's home, or dine out at a restaurant? If you are cooking, are you looking for a new recipe to try?  Which wines should you serve? So many decisions to make, so let me offer a little assistance and maybe ease your worries.

First, stop worrying that everything needs to be perfect. It really doesn't. Thanksgiving is a time for family and friends to get together, to be thankful for everything they have, and it is not a time for nitpicking. It is a time for fun and enjoyment, to relax and chat, to savor the day. So, as long as the food and wine is good, no one will really care that it might not be "perfect," whatever that term might mean.

Now onto some specifics:

If you are looking for some new recipes to try, I have several Easy Thanksgiving Recipes for you, including Buffalo Chicken Dip, Sangria, Double Corn Pudding, Special Potato Casserole and Swedish Apple Pie. Just about anyone can make these easy recipes, yet they contain plenty of great taste.

If you would rather dine out at a restaurant, check out my list of 9 restaurants in the Boston area, from Russell House Tavern to Aura Restaurant, offering special Thanksgiving menus this year. Avoid all the time and effort of cooking your own meal, and cleaning up the mess afterwards, and dine out instead.

Need a wine recommendation? You could consider Sherry or Sake, both which are very food friendly and actually would pair well with your Thanksgiving feast. Or you can consider some general advice I previously gave, Thanksgiving: I Want Wines To Make People Smile. Don't sweat your wine choices.

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