On The Bookshelf

With all of these recent rainy nights we've been curling up at night reading and the latest on our list is: A COVERT AFFAIR. It's the story of Julia and Paul Child and the life they had before she became THE Julia Child we all know. Their experiences as members of the Office of Strategic Services (OSS)were full of mystery and intrigue as they eagerly took on the mission to develop a secret intelligence network across Southeast Asia. They make for the most unlikely of spies, a career Julia never spoke publicly of, but it IS great reading so far.

Lunch Stop: Four Burgers

We recently stopped in at Four Burgers in Central Square for a late lunch because, first, we were starving and, second, we wanted to make sure the quality was still the same since they opened a few years back. We are happy to report that, yes, it's still the same great burger.


The place is small, clean, bright and very popular with the Central Square lunch crowd.


We went with the all-natural, grass-fed, beef burger with lettuce, tomato and sharp provolone on a whole wheat bun. They also serve and organic-vegan black bean burger, an all natural turkey burger and a salmon burger, which we can't wait to get back to try.


Medium rare to perfection and dripping with sharp provolone, this burger was juicy, fresh and good.


It took us a whole four napkins to get through our burger and we loved every morsel.

Four Burgers
704 Massachusetts Avenue
Cambridge, MA 02139
Telephone: 617.441.5444

Bernays on Orginal Content

"There is a lag of time between a great idea and when the public recognizes it."
Edward L. Bernays


Sometimes being the very first person to talk or show or demonstrate sucks. People think you are weird and "out there." On the frindge. New, undiscovered territory. I like it. Then, at dinner parties a few months later everyone is talking about things you presented as if it's their idea.


TBF was the first to bring you José Duarte and his edible QR code on a plate. So now it's something new.




I am expecting the Chihuly tags will be along any week now.


We have orginal content. Stuff you don't see anywhere else.

As a side note, I was very fortunate enough to dine with Mr. Bernays at his Brattle Street home for many years and his insight on the future was always amazing.

Taste Of The Nation 2011

We recently joined hundreds of others and dozens of our food-blogging friends in attending Taste Of The Nation 2011 at the Hynes to benefit Share Our Strength. This event features SO many delicious plates from top area restaurants, celebrity chefs, great desserts, wines and even live entertainment. It's always one of my favorite food events of the year and definitely a very worthy cause.


Chef Rich Garcia of 606 Congress Street was on hand to serve up an asparagus dish, one of the signature dishes of the event.


Chef Chris Douglass of Ashmont Grill had some of our Future Chefs on hand to help serve up a very comforting Macaroni And Cheese with Pulled Pork Sliders. Here he is serving up Tony Maw's (of Craigie on Main) Mom, who we had just met at another event the week previous.


Chef Jody Adams and Team Rialto were on hand, as they are at so many charity events throughout the City.


Rialto was plating up this taste of Salt Cod On Crisped Potato with Spring Vegetable Salad.


South End Buttery was there with their famous cupcakes. Their buttercream frosting is always the best, not too sweet and not piled on too high.


This fantastic crème brûlée was served up by one of our favorite area bistros: Sandrine's in Harvard Square.




Of course, there is always the obligatory party pic. Here I am with Adam and Christian of SCVNGR who were my tasting partners and there to happily support the cause.

Future Chefs Cookoff 2011

We recently attended the Future Chefs Cookoff 2011 at Le Cordon Bleu in Cambridge, our 2nd time at this event. I am very happy to serve on the Advisory Board for this great organization which helps guide High School students through to their careers with skills, advice, jobs, scholarships, mentoring and so much more. The seniors in the program must participate in the Cookoff while Juniors practice their skills in an adjoining kitchen. All of the students use the same ingredients to prepare a dish in their own way and the results are pretty amazing. Just take a peek at these kids at work and some of their creations and remember: these are High School students!

Congratulations to all the students, alumni and volunteers who make the day possible. I hope you will take a minute to learn more about Future Chefs.



























Group Photo courtesy of Laura Widness, Studio Noir.

Doughnut Of The Week: Patriot's Day 2011

Three day weekends are just made for indulgences and we made ours a deliciously fattening doughnut this Monday morning before we head off to the Boston Marathon, after which I am sure we'll be exhausted ... from watching. I recently started in on Bill Phillips Body For Life workout/diet routine, which is killer but very quickly rewarding. One of the features I love about BFL is that on one day a week you do not exercise at all and can eat whatever you want. We decided to test the theory by taking a leisurely early morning stroll just down the street to Donuts With A Difference.


Known as the "DD" by locals (so we are told) it is not like that other DD. You know, the corporate, industrialized, fast food place on every corner. It's a mom-and-pop operation that's been there for years and serves up fresh, house-made goods every day.


We went with the classic Boston Cream, rich with custardy cream and not too much chocolate frosting. We also couldn't resist the glazed jelly, which we haven't enjoyed since Krispy Kreme departed town abruptly after an incredibly popular opening. Both were great and, yes, even though it's eat-anything-you-want-day, I still split both with a friend. My abs never felt better!

Donuts With A Difference
35 Riverside Avenue
Medford, MA 02155
Telephone: 781.396.1021

Taste Of The Nation Preview

Our great friend Rich Garcia of 606 Congress leading up Taste of The Nation.

Getting Red-Framed

(l) TBF, (r) Christian Sann of SCVNGR.

Here we are getting Red-Framed by Boldfacers with Glass Artist Dale Chihuly and friends at a recent reception for the artist held by the Melanoma Foundation of New England.


Glass Artist Dale Chihuly.


(l) Katy Kelleher, (c) Lindsay Rotondi and (r) Bryan Barbieri.

For more party pics visit BOLDFACERS.

The Naked Grape Wine

We recently enjoyed an intimate wine dinner at Henrietta's Table in Cambridge, guests of The Naked Grape, and had an opportunity to meet the winemaker of this new California line of wines. They offer four varietals: Pinot Grigio, Chardonnay, Pinot Noir and Cabernet Sauvignon. All are great values at only $10.00 per bottle, pretty surprising to all of us. The wines are available in a limited number of Whole Foods stores (in the produce section, no less). My own favorite was the Chardonnay.


With Christine Reardon (l) of Hunter PR and Hillary Stevens (r) winemaker and creator of The Naked Grape portfolio of wines.

We began with salads and appetizers served with the Pinot Grigio and Chardonnay. Both were paired well with the dishes, playing on the light body and fruity aromas of the wines.


Maine Rock Crab Cakes with Housemade Tartar Sauce. The crab cakes were excellent and the housemade tartar sauce makes you never want anything less again. Of course, Chef Peter Davis, named Sustainer Of The Year last year by the Chef's Collaborative, and his restaurant have long been known for fresh, local, sustainable foods. It shows in the taste and quality.


Grilled Portobello with Robinson Farm Barndance and Walnut Vinaigrette.


House Cured and Smoked Duck Breast with Seasonal Compote was paired with Naked Grape Pinot Noir.


Chef Peter Davis' Grilled Pineland Farm Sirloin Steak was paired with a Cabernet Sauvignon.


We finished with a decadent Taza Chocolate Pudding paired with a Cabernet Sauvignon.

Overall, an excellent dinner paired very well with this new line of wines from The Naked Grape, a smaller vineyard funded and nurtured by wine powerhouse E. & J. Gallo.

The Big Wedding

Oh, yeah. We are all getting ready for the BIG day. Well, some are anyway. Of course, we are talking about the Royal Wedding of William and Kate, which will probably be one of the biggest TV ratings bonanzas of the decade. If you won't be attending the nuptials at Westminster Abbey, you may want to enjoy a cocktail, or two, whilst viewing. Or, you may need one just to get over the hype! Our friends over at Grey Goose just zipped over these two cocktails invented to celebrate the occasion. Yeah, I know. You'll be seeing dozens of these in the next few weeks. We just wanted to be the first.



GREY GOOSE® Blushing Dutchess
2 parts GREY GOOSE® Vodka
3 wedges peeled and seeded grapefruit
turbinado sugar for rimming the glass
½ teaspoon sugar
1 part triple sec

Rub the grapefruit around the outside edge of the glass and then roll in the turbinado sugar. Place the sugar and grapefruit in the bottom of a shaker, muddle thoroughly. Add GREY GOOSE Vodka, triple sec and ice. Shake well. Pour drink including ice and grapefruit into a rimmed rocks glass.



GREY GOOSE® White Tie and Tiara
1 ½ parts GREY GOOSE Le Citron® Flavored Vodka
1 part lychee juice
1 part white grapefruit juice
½ part fresh lime juice
¼ part jasmine syrup

In a cocktail shaker, combine all ingredients with plenty of cubed ice. Shake vigorously until shaker beads with sweat. Finish with a squeeze of grapefruit rind to release essential oils. Spray the inside of a martini glass with rose water, then strain and pour the cocktail and serve with a white flower.

Enjoy and have a brilliant day!