Gone Fishin

on an early Summer Holiday in Wells/Ogunquit, Maine.

Foodies and Social Media

Tyson Goodridge of DIALOGUE, host of the event, introduced the first panelists, including Chefs Jody Adams and Barbara Lynch.

We attended a symposium on food and social media this week hosted by DIALOGUE Media with over 100 interested other people from restaurateurs, Chefs, writers, tech and media people and marketers. You may remember a few months back we attended a similar event. This was far more in-depth and more fun since two of our readers won free tickets.

Social Media really consists of three things: Technology (such as the self-published electronic magazine you are reading now called a blog), Content (all of the words you read, videos you watch and pics you look at on blogs, Twitter, FaceBook and everywhere else on the internet) and Relationships (with readers, friends, family, customers, critics, writers, etc.).

We began with a "Chat With Barbara and Jody". The two famous Boston Chefs discussed trends, the local food scene, using social media and navigating the modern culinary world. The trends part was interesting. Chef Jody commented that we have reached the tipping point on pork. The next three years will bring less pork and more vegetables. Chef Barbara agreed that the new trend will be toward health in general, ours and the environment's.

The next few panels covered social media in general. I was really fascinated by Jon Olinto of B Good Restaurants who said that he had stopped communicating with Chowhound and Yelp posters because he found that they were much less receptive to building a relationship. He tends to think they sort of rant and run. He is, however, always following up with FaceBook and Twitter users as he finds they are more likely to engage in discussion. Key point: building relationships. Leighann Farrelly of Yelp was quick to point out that their opinion leaders are valued which may be true but the question is: by whom?

Another very telling fact was when Mary Catherine Deibel of Upstairs On The Square revealed that in 2010 she virtually eliminated all advertising in favor of strictly using social media, which is free. It seems to have had no adverse effect on business at all.

I was also pretty shocked to see that many restaurant owners did not know that using flash on their website is a no-no these days. Flash won't work on smart phones and most mobile devices. People looking there, therefore, will never find you.


Mike Schneider of Allen & Gerritsen moderated the geolocation panel discussion.

Love means never having to ask: where are you? Geolocation social media appears to be the wave of the future. Maybe that's why Dennis Crowley, co-founder of Foursquare was the rock star of the event. He fielded some tough questions. Foursquare has about 1.3 million users now and is admittedly facing growth challenges. When "Mayors" show up at some places and announce themselves the response is often: what are you talking about? Oh it's tough to be an early adopter! He also claimed that when they have 10 million users, which may not be all that far off, they will be a force to be reckoned with.


Dennis Crowley, Co-Founder of FourSquare.

One of our favorite questions was lobbed by a representative of Rialto who pointed out that they are not a pizza joint or coffee shop. Higher end eateries are not going to slap a Foursqaure decal on their entrance door nor feature the Mayor's name in neon. So what's in it for them? Mr. Crowley deftly pointed out that they may be interested in the wealth of information it provides on their patrons. How often do they dine there? At other restaurants? Where do they live? Work? Where did they go before and after they arrived at your table? Lots of very valuable information on your most loyal diners and customers is about to explode. You don't have to plaster on that decal. You may want to send them a glass of wine on their birthday, however.

The Pursuit Of Coffee

As you know from previous posts we at TBF are somewhat of what others would call coffee snobs. We have a few, select coffee shops (and that does not mean coffee chains) that we visit and pretty stringent standards. You will also know that we receive dozens of new products to sample and try most of which we never mention at all because basically we have nothing good to say about them. Not so with ROASTe.

Last month, Mass High Tech included ROASTe among “five startups you should follow” in their Startup Watch report. Two of their roasters are also local – Flat Black Coffee has three Boston area locations, and Jim’s Organic Coffee is sold at more than 12 metro-Boston areas, including two Whole Foods. What they do is sell coffees from bunches of local roasters who otherwise may not have access to the distribution channels. So, it's a good business model for everyone.


They invited us to sample a product of our choice and we went with the Higher Ground Mocha Java blend we thought would make a killer cafe au lait, which requires a darker roast and stronger flavor. Higher Grounds is located in Leeds Alabama and this blend was nothing less than heaven. One hundred per cent organic and Fair Trade, it's the kind of product we love and love to talk about supporting. Higher Ground is just one of the many local roasters.


Know of any good local companies with great roasted coffees we have not covered yet? Let us know. We are always in pursuit of great java.

Hipnology at P.F. Chang's

Sometimes you head out for what you think will be just another blogger dinner and it turns out to be filled with really cool people and ideas. I love following new trends as they begin to take effect. Take this wine box, for example. It is not only ecologically correct but it also leaves no trace of oxidation.

In the world of Chinese numerology, 518 means "I will prosper."
P.F. Chang's introduced last week their new handcrafted wines under the label, VINEYARD 518. The good fortune of these wines is no accident. They worked with Wattle Creek Winery, a family-owned estate using fruit from the Yorkville Highlands appellation in Mendocino, a high altitude, coastal growing region that offers full varietal expression as well as crisp, refreshing balance.

The 10-liter recyclable container holds more wine than an entire case of bottles. The lighter packaging, approximately half the weight of a traditional case of wine, reduces the carbon footprint during the shipping process, making it a more environmentally-conscious product. The box itself is created from post-consumer cardboard and both the plastic bag insert and box are fully recyclable.

So, P.F. Chang's invited us to a dinner on May 18 to toast their new Vineyard 518 wine at exactly 5:18 PM. We clinked glasses and ushered in their new Sauvignon Blanc in style then headed upstairs for endless plates of great food and meticulous service. I had never dined here before. By 7:00 PM the place was absolutely packed with an international crowd of foodies. On a Tuesday night!


Chicken Lettuce Wraps and Orange Peel Chicken, very well matched with the Sauvignon Blanc.

The Sauvignon Blanc taste profile is white peach and orange blossom with touches of herbal character. Orange and lemon flavors unfold with crisp grassy notes and tight acidity.

You can order the wine by the half glass, full glass, half carafe or full carafe. Quite the ingenious option. They are the first restaurant chain to develop and produce their own brand of wine, only available to the public, for now, at their restaurants. VINEYARD 518 wines will be offered in a range of serving sizes, including: ½ glass ($4.50), glass ($7.50) and ½ carafe ($15.50). (Price may vary by location). Why didn't someone think of this before?


Wine poured for the first course.


VIP Duck and Mongolian beef. Perfect with the bolder Syrah Blend.

The Syrah Blend taste profile: rich dark fruit with hints of black pepper and spice. Small amounts of Cabernet Sauvignon and Zinfandel increase the overall complexity of the wine.


Hunan Pork in plum sauce with steamed pea pods.


Crispy Chicken with wilted scallion.


The Wall of Cake and shots of Carrot Cake and Red Velvet Cake.

While the Wall Of Cake was dense and rich we preferred the smaller "shots" of cake which both had a an excellent cream cheese frosting.

P. F. Chang's
Prudential Center
800 Boylston Street
Boston, MA 02199
Telephone: (617) 378-9961

Video Fridays: Future Chefs

Since I didn't capture much video this week I am replaying the best damn line of cooks I want in the restaurant I own some day. Future Chefs. We like the future.

Chef Jody Adams Discusses Top Chef Masters

Before we continue with Part II of our interview with Chef Jody Adams of Rialto on her Top Chef Masters experience it's time to announce the winners of our contest. The lucky winners will both receive free tickets ($100 value) to the Eat, Drink and Be Social event next Monday. It pays to read TBF! And the winners are ....... Maura Downes and Sean Haire! Congratulations to the winners, who will be contacted on how to print up your tickets, and to all those who participated. There are still a few tickets left. I'll see you there. Oh, and Chef Jody will be there, too. Now onto the interview.

TBF: What would make you want to do a reality TV series like Top Chef Masters?

Chef Jody: When they first approached me I said oh no, no, no. I couldn't possibly to do that. That's not what I do. I don't do competitive cooking. I don't need to do that. Then I began thinking: why don't I really want to do it? Clearly, I take myself too seriously. As I talked to people about it I became aware that it's really where people's eyeballs are. So many people watch these shows and there's a whole new culinary culture that's evolved out of these. For me to say no, no, no. I don't do that is kind of not very smart. I do need to know what it's about. Then, the last thing was that my son told me I'd be a wimp if I didn't do it.

I can tell you that if it wasn't for the chance to raise money for Partners In Health, if it was just for me, I would have not done it. They were smart to involve the charity.

TBF: What did you like best about the experience?

Chef Jody: I loved the challenge of pushing myself harder than I'd been pushed in a very long time. I loved the camaraderie of working with the other Chefs. I loved the intensity of it. Then, I loved winning, when I was winning. I really loved that!

TBF: What didn't you like:

Chef Jody: The time crunch. It's really hard to work against the clock that way. It certainly was for me and it was what got me in the end.

TBF: Why do you think that food competition shows are so popular now?

Chef Jody: Well, I think, first of all, that food has become entertainment and people perceive it that way, whether it's in restaurants or on cooking shows. I think it was an evolution. Starting with Julia and James Beard they were instructional but she was also performing and had a sense of humor and made it entertaining. It's just that the expectations, in terms of what would happen in that little box called a TV, were pretty limited so she didn't have to do very much. Then her shows got more involved. She travelled around. She had guests on. She introduced people to farmers and fishermen. Then other Chefs came along. So, it really was an evolution. Back in the early Food Network days there was Ready, Set, Cook and I was on that fifteen years ago. I think that what Top Chef Masters does is to present cooking and chefs and food in a competitive, interesting way that's still respectful of everyone and everything. Some of the other shows, not so much.

TBF: What do you like about Partners In Health that made you choose them as your charity?

Chef Jody: I am so glad we can talk about that. It's a remarkable organization. They work in communities in some of the poorest countries providing care, not just health care but all kinds of care, building gardens, water supplies, jobs, housing and education, all aspects. It's community based so the people who live in those communities are being trained and doing the work to grow these communities. That is a model that I really believe in. I've seen it in Rwanda and Dorchester and it works.

Rialto Restaurant
1 Bennett Street
Cambridge, MA 02138
Telephone: (617) 661-5050

Location Is Everything

Dennis Crowley, co-founder of FourSquare.

Are you the Mayor yet? I am adding you to my Summer dinner party list. The contest is still open. If you can tell me who is the Executive Director of Future Chefs you can meet Dennis Crowley, Co-Founder of Foursquare.com and some of the top Chefs in Boston at Eat, Drink & Be Social. The last few tickets, valued at $100 are going fast but free to TBF readers who can answer. Winners announced Friday May 21, 2010.

Grapevine Travelers

Grapevine Travelers in Medford.

We stopped in last weekend at Grapevine Travelers in Medford for for one of their Grand Tastings, held twice a year. Over 100 wines are available for your sampling and a 10% discount for 6 bottles, 20% for 12.


Some of the 14 Distributors participating.

At this event no less than 14 Distributors participated each of which provided very knowledgeable staff. The crowd ranged from those who knew very little about wine to true oenophiles. We overheard several representatives giving mini "Wine 101" classes and others discussing grapes, regions and production methods in detail. So, there really is something for everyone. It really reminded us of a smaller, more intimate Wine Expo, making it a comfortable alternative to those huge crowds and expensive admission fees.


The very popular Grand Tasting at Grapevine Travelers.

The store also holds smaller weekly wine tastings every Saturday afternoon. For more information just click on the link below and sign up for their weekly email.


The crown ranges from very knowledgeable to novices and all questions are welcome.

Grapevine Travelers
18 High Street
Medford, MA 02155
Telephone: 781.629.9343

Contest - Get Your Technology On, People

How would you like to meet Dennis Crowley, founder of FourSquare.com, Chefs Barbara Lynch, Jody Adams, Dante DeMagistris, Tom of Boston Tweet, Aaron Cohen of @eatboston and ME all in one day?

Date: Monday May 24 8:30 AM - 12:30 PM
Location: Le Cordon Bleu Cambridge

To win a free ticket (valued at $100) to this event answer these questions:

Where is Il Casale located?

How many eggs does a chicken lay in one day?

What is the name of Barbara Lynch's new restaurant?

What date did TBF publish the first post?

We will pick two winners at random from the first twenty emails received. Good Luck. Winners announced Friday May 21. I will meet and greet you there.

Sur La Table

Sockeye Salmon and Risotto with Enoki Mushroom.

Chef Jody Adams

Chef Jody Adams of Rialto volunteering at Taste Of The Nation.

My phone rings and it's Chef Jody of Rialto and Bravo TV on the line, Top Chef Masters has just wrapped up and they want to talk.

TBF: So, what did u have to eat today?

Chef Jody: I had a Liberté Lemon Yogurt and then I had a Brewer from Darwins, my favorite sandwich in the universe. It's on multigrain bread, it's swiss cheese, carrots, pickles, um, cabbage, red peppers, dijon mustard. It's like a salad in a sandwich. It's delicious.

We chatted about Rialto, Julia Child, her family, growing older, the intensity of competition and the evolution of food TV. It was a great conversation (I love getting foodie calls from all over the world) and in the end I asked what was most important: Partners In Health. Good cause. I can't wait until we meet up again.

Part II and the full interview to follow.

Video Friday - Jonsi

How can I not say that the best Icelandic export (as opposed to those lava dust clouds wreaking havoc on Europe) is our friend Jónsi? Here he is on the Craig Ferguson show in all his kitschy glory. Nice to see him taking a break from Sigur Ros and enjoying life: ég elska þig!

jónsi - go do (live on late late show with craig ferguson) from Jónsi on Vimeo.

I miss the bagels and cucumber on Laugevauer!

Stella Restaurant

With Sues and Chels of the wonderful blog: We Are Not Martha.

It was dinner at Stella Restaurant in Boston's South End last week for a wonderful evening for food writers and bloggers sponsored by Eggland's Best and hosted by Mary Kate Parish of Kitchenbelle. I had never been to Stella before. It boasts great design and is very spacious (deceivingly so). The popular lounge area was already packed when we arrived and by the time we left (gift bags in hand) it seemed that every seat in the house was occupied.


The bloggers and food writers gathering.


Table setting in the private dining room at Stella.

It was a fun evening learning all about the Eggland's Best product which really are the most nutritional eggs you can buy.


Buffet items featuring Eggland's Best eggs.


Mary Kate Paris of Kitchenbelle.com.


The Stella Chop Salad featured chicken, hard boiled egg, tomatoes, bacon and red onion.


Duck Omelet and Linguine Carbonara with Smoked Bacon and Parmesan.


The incredible Duck Omelets featured Duck Confit with Crumbled Goat Cheese, Mushrooms and Baby Spinach.

Everything was delicious bit I have to say my favorites were the Linguine Carbonara and the Duck Omelet. I can't wait to make that at home!


Chocolate Torte with Vanilla Gelato and Chocolate Sauce.

Stella Restaurant
1525 Washington Street
Boston, MA 02118
Telephone: 617.247.7747

Tory Row First Anniversary

Last night was the first year anniversary party for Tory Row in Harvard Square. Since we are celebrating our very own third anniversary this week we decided to head on over and meet up with friends to enjoy some food and drink at this really cool spot in the very heart of Harvard Square.


The refreshing sangrias (photo by Dean Igoe).

We munched on fantastic flat bread pizza and enjoyed a few very nice glasses of sangria. We even spotted Jody Adams in the crowd. As you may know, Chef Jody was featured in Top Chef Masters.


TBF and Abbie Waite, Events and Communications Manager and fellow Future Chefs supporter.


Tory Row also features some original pieces from artist Shepard Fairey, creator of the iconic President Obama campaign portrait, commissioned before he became world famous.


Some of the bar snacks served (photo by Dean Igoe).


It was a really fun event and my friend Dean and I agreed we definitely want to head back for their weekend brunch. I had forgotten how Tory Row has one of the best views of the street life in Harvard Square and also features outdoor dining.

Tory Row
3 Brattle Street
Cambridge, MA 02138
Telephone: 617.876.8769

Third Anniversary!

Pretzel M&M's are here!!!

A few months back when we noticed that the Mars Snackfood Company was coming out with new flavors of M&M's, perhaps there most famous candy, we actually sent them an email suggesting they try to make pretzel M&M's, if that was even possible. Well, we were very surprised to notice these today in the candy aisle. And to think they arrived on this, the very anniversary date of our little blog! We are three years old today, more popular than ever and really thank all of you for reading us and sharing your comments and ideas. We hope to bring you more food, travel and fun in the coming years!

Max's Spaghetti With Meatballs and Marinara

Chef Max Thomas (left) of Tavolo.

You may remember our friend Chef Maxwell Thomas from last year's blogger dinner at Tavolo restaurant or his wonderful work with Future Chefs. Well, this month his famous meatball recipe is featured in Bon Appetit Magazine. Each month the magazine features some recipes from great restaurants that their readers have visited. Congratulations Max for being featured this month!

Max’s Spaghetti with Meatballs and Marinara

3/4 cup coarsely chopped white onion

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped peeled carrot

1/2 cup coarsely chopped leek (white and pale green parts only)

1/2 cup coarsely chopped fennel

1/2 cup coarsely chopped shallots

6 garlic cloves1 fresh thyme sprig

1 fresh rosemary sprig

1 fresh sage sprig

1/4 cup extra virgin olive oil

3/4 teaspoon dried crushed red pepper

1/2 cup dry white wine

1 cup plain breadcrumbs

3/4 cup milk

3 pounds ground beef

1 pound ground veal

4 large eggs, lightly beaten

1/4 cup finely grated Parmesan cheese

1/4 cup chopped flat leaf parsley

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

Marinara Sauce

4 large sprigs fresh basil

4 large sprigs fresh parsley

1 large sprig fresh rosemary

1 large sprig fresh sage

1 bay leaf

1/2 cup extra virgin olive oil

1 small onion, chopped

8 cloves garlic, chopped

4 anchovy fillets, chopped

1 tablespoon tomato paste

1/4 cup water1 teaspoon dried crushed red pepper

1 cup dry red wine

4 28 ounce cans whole peeled plum tomatoes with juice

1 large rind from Parmesan cheeses wedge (about 4 x 2 inches)

For the meatballs, place first 7 ingredients together in food processor bowl. Finely chop with a few pulses. Tie the fresh herb sprigs together with twine. Heat oil on a large skillet over medium low heat. Add chopped vegetables, herb sprigs and crushed red pepper. Cook until vegetables are tender, about 15 minutes, being careful not to brown. Add wine and stir until almost evaporated. Cool mixture to room temperature. Discard herb sprig bundle.In a small bowl, stir breadcrumbs and milk together. Set aside. In a large bowl, combine ground meats. Preheat oven to 450 degrees. Add cooled vegetable mixture, breadcrumb mixture, eggs, cheese, parsley, ketchup, and Worcestershire sauce to meat mixture. Mix together with your hands until well blended. Form meatballs using 1/3 cup mixture per meatball. Place meatballs on rimmed baking sheets.

Roast meatballs until browned and well cooked, about 30 minutes. Transfer to Marinara sauce and simmer 15 minutes.For sauce, tie all herb sprigs and bay leaf together with twine. Heat oil in a large Dutch oven over medium heat. Add onion and garlic and cook until they soften, about 5 minutes. Add anchovies, tomato paste, and 1/4 cup water. Mix well. Add herb bundle and cook until mixture begins to brown, about 10 minutes. Add crushed red pepper and stir 30 seconds. Add wine, scraping up any brown bits in the bottom of the pan. Increase heat to high and simmer until wine is reduced by half. Add tomatoes, 1 can at a time, crushing tomatoes in your hands before adding to the pot. Add all juice from tomatoes. Bring sauce to a boil and add Parmesan cheese rind. Reduce heat to low and simmer until sauce is reduced to 8 cups, stirring often. This will take almost 2 hours. Discard cheese rind and herb bundle before adding meatballs.

Serve over cooked spaghetti with grated Parmesan cheese.

Chef Jose

You probably saw Chef Jose on 60 Minutes this week. For some reason Spain is the cutting edge of molecular gastronomy and Harvard is quite interested. That blend of science and food fascinates me.

Here is a link to the^60 Minutes interview with Anderson Cooper: Jose.

Future Chefs Awards Party 2010

Future Chefs Alumni Danielle and Jen.

Every food blogger should adopt one cause that they can throw their support behind. I am happy to say that mine is Future Chefs. As a food writer you get invited to lots of events and all of them are great causes featuring spectacular food and a glamorous crowd. I had been looking for one organization that was food-focused, enthusiastic and, most of all, fun. I was lucky enough to find it.


The Future Chefs 2010 Awards Celebration.

I was lucky enough to be invited to their 2010 Awards held at the Somerville Arts Armory, a very cool space. These kids are really serious about the culinary life. What always strikes me about meeting them is their professionalism but most impressive is that they are kind and helpful to one another. As we all know, restaurant kitchens can be places of high drama but the buzz on the street is that they are the opposite of that, stepping in to help out when you need it most.


The amazing buffet.

One of the big supporters of Future Chefs is Accardi Foods, who deserves a huge shoutout for providing most of the food and their kitchens for preparation. I am glad to be joining them supporting, mentoring and learning from the next wave of the very best Chefs in Boston. I am very sure in the years ahead you will be seeing and hearing a lot about them.

Boloco

It was really cool to meet John Pepper, ceo and co-founder of Boloco, at their new corporate headquarters, with some of my best food-writing fiends. Did you know that Boloco stands for Boston Local? Their Jimmy Carter smoothie is amazing. It's like drinking a peanut butter cookie. After that I had this colorfully purple soyberry smoothie. Oh, and the burritos are not bad either.

One other newsworthy item mentioned was that Boloco will soon be introducing gluten-free options on their menu.