R.I.P.

Aujourd'hui Restaurant

Two of Boston's most elegant dining spots, the famed Aujourd'hui at the Four Seasons Hotel and Great Bay at The Commonwealth will be closing, two of the latest victims of the economy.


Great Bay Restaurant

The run at Great Bay ends this Saturday. Aujourd'hui will close in late June.

Farewell To The Cheese

It's just become a recent annual tradition here at TBF, this bizarre and utterly English idea – throwing yourself down a hill in hot pursuit of a piece of cheese - but the annual Gloucestershire "Cheese Rolling and Wake" is a tradition that has been around for hundreds of years.

As we celebrated Memorial Day daring competitors in the UK celebrated a Bank Holiday by racing down Cooper’s Hill near the village of Brockworth in a series of races that drew bundles of spectators. And no wonder. Look at the spills these guys take! There are more EMTs at the bottom of the hill waiting to cart off the injured than there are competitors.

In theory, they are aiming to catch the cheese, but this is virtually impossible. In practice, the first person over the finish line is the winner.

Champion cheese-chaser Chris Anderson, 21, celebrated his fifth consecutive victory in the death-defying event then promptly announced his retirement to devote himself to fatherhood. We can't believe his wife let him have one more go at it. Anderson, a gas station worker, was among 200 competitors risking broken bones to chase the cheeses down the notoriously steep hillside. We congratulate Mr. Anderson as he says farewell to the cheese.




World Cheese Rolling Champion Chris Anderson

East Restaurant in Wells, Maine Review

If asked for a typical dinner in Maine one would expect lobster, clams and a bonfire on the beach but we are adventurous foodies and, so, we are invited to the hottest reservation in these parts. What else could one do in Maine but visit a temple of massive Asian cuisine? Our New York neighbors have no idea.


Granite, jade and pagoda with a 45 degree incline but, as usual, we had the best parking spot.


Pork, lo mein, chicken fingers, crab rangoon, fried rice, eggroll and sesame chicken.

If a spotlessly clean feast of a Chinese Food Buffet, all you can eat, proper service, including tea, at a very reasonable price is to your liking then contact us. This is the best-kept secret in New England.


Shrimp, garlic beans and egg foo yong.


Chow mein, broccoli and beef, fried fish, squid chicken.

Ratings: crab rangoon, best we ever had, crispy, clean wonton and filled. Fried fish was fresh halibut in a buttery, amazing sauce. The tempura vegetables were great, light with panko bread and barely dipped in oil.

TBF advises to make reservations and be on time if one wants a comfortable seat. The place fills up quickly!

East Restaurant
636 Post Rd
Wells, ME 04090
(207) 641-8788

Gettin Out Of The City

Pine tress and winding roads....

I really don't know what I'd do if I didn't have a place in the country to go to and escape urban life on these long weekends or just to get out of town for a few days. Once you traverse the limits the pace is so much slower, relaxing. The quiet, cool night air induces sleep and the birds sing you awake early.


.....endless ocean and sky.

There are, of course, those long walks along the shore in the early hours, listening to just the surf, followed by the ritual stop at Bread and Roses for our morning coffee and pastry. Back at the house we catch up on the stack of papers and magazines we brought. We never have time for these at home, too busy an agenda, but here the time moves slowly. There is time to talk with neighbors and friends, time to kick off shoes and decide what to do next, time for leisurely explorations of the art galleries without having to get dressed for it. And the most important meeting of the day is a stop in at Harbor Candy Shop for a piece of rocky road fudge.


The newly-installed bird feeders in the rock garden.

Rain or shine, the relaxing stretches on like a cat after a nap. Then there is always the food. Country breakfasts give way to country lunches and dinners; fresh seafood, corn on the cob, munched butterly, all that local produce, home-made pies. Then, more visits with neighbors, a rarity in our urban existence. We receive an email from across the pond, news of a new birth after waking from an afternoon snooze.


The TBF fave morning spot in Ogunquit.

Then, after a few days, you realize that it's the duality of country v. city that makes for such a lucky life. You miss the pavement and architecture. It's nice, too, to have the choice of so many cultural events every night, a dinner party, getting dressed up, the thrill of a live concert. As much as that little piece of heaven by the shore is your handy, blessed escape, it's nice to come home, too.

No matter where we travel, however comfortable or far away, exotic or exciting, it's always nice to come home.

Travel On The Cheap

How would you like to have a local show you this?


And do it with this?

Dying to travel to some far-off place but can't afford those outrageous hotel bills? Want to really experience living with the locals? After all, they are the people who know all of those hidden gems and treasures, the best restaurants and the most interesting things to do and see off the beaten, touristic, trails. Well, we've got a few possible solutions for you.

We've found a couple of websites that feature people all over the world willing to invite in travellers at little or no cost at all. Yes, you may have to sleep on a cot or the couch but, hey, you can't beat the price.

Read more about it here: Couch Surfing



There are all kinds of people out their who appreciate others with that sense of wanderlust and are willing to exchange accommodations on visits. We advise you to check out the offerings and find someone with a similar background, or not. There are careful screening processes but the general rule is let the buyer beware. Just like eBay or other sites there is plenty of feedback to go by.

Read more about it here: Global Freeloaders


Have you ever done this and don't want to again?

If all else fails, or you just don't want to spend money on a hotel for that overnight city stay there are people out there who have spent lots of time ferreting out the most comfy spots to snooze in the airport. Some of these extra padded reclining seats look downright nice!

Read more about it here: Sleeping In Airports



Don't let this economy keep you from your right to see the world.

boYo Now Open

What exactly is a boYO?



It's a brand new (just opened this week) all natural, homemade frozen yogurt shop in the Beacon Hill area. The weather couldn't be more cooperative for opening a frozen concoction shop so it's no wonder business has already been good.

boYO
175 Cambridge Street
(across the plaza from Whole Foods)
Beacon Hill, MA 02114
617-227-boyo (2696)

Owned and operated by a husband and wife team, they seem to be listening to the public. We opted for the berry flavor which struck the perfect balance between sweet and tart. In fact, they changed the recipe when the initial customers complained that it was a bit too sweet. They will also soon be featuring a dairy free assortment of sorbet flavors. Now that's paying attention to what the people want.



Visit the website: www.boyofroyo.com

First week flavors include: original vanilla, boYO berry and honeydew, all made with fresh, natural fruits and ingredients. With a bright and airy decor, family friendly environment and free wifi, they also offer one hour parking validation and a customer loyalty program is one the way (buy 10, get one free).

Yelp Backlash

Here's a new twist. In the past few months there has been somewhat of a backlash against online sites such as Chowhound and Yelp where anyone with a mouth and a keyboard, basically, can fancy themselves a restaurant critic. Some chefs and restaurateurs have even bashed these sites in interviews and even I, the champion of free speech and civil liberties for everyone, have to admit that some postings on these sites really scrape the bottom of the barrel. Some people wouldn't know fine cuisine if they stepped in it and others have stepped in things better than what they've given glowing reviews for.

So, when we saw this sign hanging in the window of Kickass Cupcakes we had to give it a hearty applause. I guess they don't call them kickass for nothing. Right on man!!

Snickers Goes Weird

Have you seen these yet? Or, the more appropriate question may be: Is it a full moon? Of course it's just a novelty and apparently some sort of a tie-in with the Summer action adventure film TRANSFORMERS - REVENGE OF THE FALLEN but, really? I am constantly amazed that people actually sit around in offices and dream up these ideas. Someone actually had to have said: "I've got it! Let's change the color of the nougat to a bright fluorescent yellow!" Sure they taste the same but it's just plain weird.

Another Sweet Event

If you will be anywhere near London soon then get yourself to this event. I mean, really. Due to prior commitments we just can't be there but the invite was SO enticing. First off, Nuno Mendes. Then, that loft (which kind of looks like TBF Headquarters), the food, the wine and really intelligent women. The chemistry of food is becoming so fascinating to everyone all over the world and it's just so cool meeting like-minded people. The event is the idea of the group called Evocative Foods.

What
In Nuno Mendes' cooking laboratory, a specially
designed menu of ten vibrant
dishes paired with colourful cocktails that
will awaken your senses and reveal a new,
unpredictable approach to food.

Where
The Loft Kitchen
Unit 2A, Quebec Wharf
315 Kingsland Road
London E8 4DJ

When
Thursday, 4th June 2009
7:00pm - 11:00pm

Evocative Foods is an eclectic group of
eight Masters students from Central Saint Martins
that started a journey of discovery; exploring foods' properties
and their capability to induce thoughts, sensations and mood
through their chemical characteristics.

"Pop" Art

The Better Than Pop Tart as painted by Lisa Orgler.

We are so flattered that Lisa Orgler, that talented foodie artist, chose as one of her portrait subjects our very own gourmet pop tart, featured recently in our blog. The recipe for these pastries was months in the making and they have become a huge hit with friends and family.

Thank you, again, Lisa!

Please visit Lisa's blog: Lunch Box Project for more delicious art.

Lemon Cake, Lemon Frosting

Summer is coming and these cakes have the taste of warmth and sunshine. We used a special pan to make a bunch of mini-cakes and lavished them with this creamy frosting, sweet with just that perfect hint of lemon. If you have not picked up one of these pans yet just use the loaf pans as directed.

Ingredients
1/2 lb unsalted butter, room temperature
1 1/2 cups sugar (2 1/2 cups original recipe)
4 extra large eggs, room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice
3/4 cup buttermilk, room temperature
1 1/2 teaspoons pure vanilla extract (1 tsp. original recipe)


Light lemon cake with a creamy, sweet yet citrusy frosting.

Directions
1 Preheat the oven to 350°F (180°C).
2 Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
3 Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
4 With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
5 Sift together the flour, baking powder, baking soda, and salt in a bowl.
6 In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
7 Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
8 Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
9 Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup.
10 When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
11 Allow the cakes to cool completely.


The multi-squared baking pan.

Creamy Lemon Frosting

Ingredients
1/2 cup butter at room temperature (one stick)
1 pound sifted confectioners sugar (roughly 3-1/2 cups sifted)
1 teaspoon slat
1-1/2 teaspoon real lemon flavoring
zest of two lemons
Up to 6 tablespoons fresh lemon juice
1 egg white

Directions
After sifting the confectioner's sugar, set aside temporarily.
Put butter into mixing bowl and start beating till smooth.
Add salt and lemon zest.
Add sugar slowly about one cup at a time to avoid the feared sugar cloud.
Add egg white and two tablespoons of lemon juice to bowl. Continue mixing till very smooth.
Check consistency of frosting. If still too stiff, continue to add one tablespoon of lemon juice at a time until the right consistency is achieved. Some people like a stiffer frosting as others prefer a looser type.
Spread on your favorite just baked and cooled down cake.
You can substitute Orange for the lemon.

We also tried, for the first time, the new cooking spray with flour to see how it worked and the verdict is: perfect. We were skeptical but now there will be no more messy greasing and flouring of our bake pans.

Simple Interview: Ken Oringer, KO Prime

As the owner of no less than five restaurants, all of which receive consistently rave reviews, chef Ken Oringer has worked at El Bulli with the legendary Ferran Adria, among others. He has appeared on The Martha Stewart Show and is the recipient of The James Beard Award. We caught up with him recently at KO Prime and submitted our Simple Interview questions. As always, I am constantly amazed at how much Oringer seems to be enjoying his work, having fun and taking everything in stride, without any sign of stress.

1) What words would you use to describe the style of your restaurant?

A modern steakhouse from nose to tail.

2) What uniquely qualifies you to prepare and direct the cuisine at your restaurant?

I love beef, and I love treating every part of the animal with respect and ingenuity.

3)Do you like to cook at home and, if so, what do you make?

Yes! If I could, I'd make breakfast, lunch and dinner for my wife and family. What I make depends on their mood and my inspiration.

4)How has KO Prime responded to the “new economy”?

This Spring, we've begun offering diners some very good deals, like our $25 all-you-can-eat prime rib special every Monday and Tuesday, which is quite popular, or the $5bottomless bowl of chili available at the bar every weekday. What I'd like diners to know is that we also have a petit steak frites entree for just $20 all the time. Same great beef and garnishes, but it's a 5-ounce version. You can't beat it.

5) Tell us something that most people would be surprised to find out about you.

I'm an amateur glassblower.

Chef Ken Oringer's other restaurants in and around Boston include: Clio, Uni, Toro and La Verdad.

Visiting Boston: Le Cordon Bleu

Bonjour mes amis. If you are anything like me, you have always wanted to go Le Cordon Bleu. Well, when you are visiting Boston, you now can. Le Cordon Bleu College of Culinary Arts in Boston has opened its own restaurant: Technique. A student-staffed and operated eaterie, Technique is open Monday through Friday for lunch from 11:30 a.m. to 1:30 p.m., and dinner from 5:30 p.m. to 8:00 p.m.


The interior of Technique Restaurant at Le Cordon Bleu.

Located in the Athenaeum Building at 215 First Street in Cambridge, Le Cordon Bleu College of Culinary Arts’ full-service restaurant, Technique, features high-quality food at an affordable price. Patrons are served contemporary regional cuisine, meticulously prepared and served by the students. The largest classroom kitchen in New England, Technique offers students a chance to work in the front and back of a restaurant before embarking on a three month externship.

For reservations call: (617) 218-8088

Amuse Bouche 9: Melon Prosciutto Pods

I have been reading up on my Alice Waters. Truth is I have been devouring CHEZ PANISSE FRUIT. She is the master of simplicity and flavor.



I made these last weekend for friends but I'm just getting around to posting the pics. Ice cold melon wrapped in Prosciutto di San Daniele and sprinkled with coarse ground pepper.

Samples and Gossip

A few of the product samples we receive each week.

I try to reserve at least one weekend morning totally devoted to foodie things. Usually this means catching up on reading, podcasts, whatever I've saved on the DVR, cooking, chatting on the phone, emailing and trying to stay open to new ideas. I often pick up a lot of news I can't fit into a post but want to. So, this is kind of an homemade hash of stuff.

Here is a link to a (now-endangered species) Boston Globe article I read on Bistronomics. It was interesting to me as my fellow blogger Aidan Brooks is based, or was based until last week, in Barcelona. He's now in the process of relocating to Valencia so now we'll all be able to learn about cutting edge cuisine in that part of Spain, as well.

Then there was a bit of gossip from foodie insider Chris Lyons: CHILMARK TAVERN is to open at Beetlebung Corner in Chilmark. More interesting is that CHILMARK TAVERN’s executive chef will be Paul O’Connell, whose acclaimed Chez Henri bistro in Cambridge, Massachusetts has racked up regional and national accolades for almost 15 years now. O’Connell, leaving Chez Henri temporarily in the hands of his longtime chef de cuisine Mark Thompson, plans to open CHILMARK TAVERN at 9 State Road in late May. Hmmm ... makes sense since most of Cambridge migrates out to Martha's Vineyard for Summer anyway but this Summer, in particular, is bound to be newsworthy with Obama and Chelsea and all.



We attended a recent event at the Cambridge home of Blair Baldwin, the founder of Cookum.com recently. It was nice to spend a few hours over crackers and cheese and some very nice snacks with other passionate foodies and bloggers in the area. The goal of the site is to create a social network for people who want to share food in all kinds of ways. It's never been done before and we are always happy to be involved in something that's a first.



Last but not least, Meryl Streep is looking pretty damn credible as Julia Child in the Summer film release entitled: JULIE AND JULIA. It's partly based on Childs'autobiography of how she became interested in cooking while working with her husband Paul in the foreign service (translation - as a spy) in France.

Being Willy Wonka

TBF and the Chocolate Factory. I've got a golden ticket!!!

Although there was no whimsical man in a purple waistcoat to greet the crowd at the entrance it was a really interesting, fun day nonetheless as Taza Chocolate threw open their factory doors to invite the public in for their annual open house. Of course, TBF was among the first in line. Our tour was actually conducted by Taza Co-Founder Alex Whitmore.


Alex Whitmore, Co-Founder of Taza Chocolate.

Taza Chocolate is a leader in the craft of organic, bean-to-bar chocolate, good to farmers and the community and so unique it has an avid international following. They are the only producers of 100% stone ground, artisan chocolate in the U.S. What's even better is that they deal directly with farmers and producers. By cutting out the middleman they are able to pay premium, above Fair Trade, prices for their cacao beans, helping to support small farmers and ensure the utmost quality. They also manufacture in small batches, employ local people and are great to the community. Now this is the kind of company we need more of in this country!


The crowd assembles for the first tour of the day.


Our guide climbs atop the classic machine that roasts the cacao beans.

The process begins at a certified organic farm, most in South America and Mexico, where the premium beans are gathered. All of their trade documents are made public for full transparency and a Taza employee visits each farm annually. Once at the factory the beans are roasted in a small batch roaster which has a unique history of its own. A rare commodity, the roaster, built in the 1950s, had to be imported from Italy and fully reconditioned.


The winnowing machine that separates the dried shell from the cacao bean kernels or meat.

The next step in the process is winnowing, which separates the true bean, or "meat" from the now-dried husk. Then, it's on to the grinder.


The stone grinder used to grind the cocoa beans.

All Taza chocolate is stone ground, not conched. Conching is a method used in European-style chocolate manufacturing that intensely processes the cacao mass to smooth the texture and mellow the flavor. Stone grinding retains a more intense flavor and just one taste will tell you. My own reaction was how amazingly long the taste of chocolate lingered on my tongue.


Tasting the many chocolate samples at Taza.

Taza seems to have led the trend in more cacao concentration in their chocolate, offering several different gradations. They are even providing a 100% cacao product to a restaurant in California (unnamed but we could guess) which they promise will be available to the public within six months. So when it makes the foodie news just remember you heard it here first.


The simple, yet enviable, mission of Taza Chocolate.

For more information on their fantastic chocolate and this operation visit the website: TAZA.