The Boston Foodie

The Creativity Series I

2012-02-03T01:01:00.006-05:00

This weekend we begin a new feature called "The Creativity Series." It's all about the insights and inspirations that lead to new ideas, get us beyond what we are usually doing and make us think in other ways. Most of it will be food-related. I promise you it will always be interesting.

Starting off is a new way I found to get over my writer's block but we have lots more ideas and interviews with people who have overcome major odds, survived disasters, and went in completely different directions than even they imagined. Sometimes it's those tangents that become our passion. Athletes. Scientists. Writers. Chefs. Bikers. Photographers. Entrepreneurs.

So, we begin with the premise that seems to be a running thread in all of our research: everyone is an artist. Welcome to The Creativity Series.

Weekend Events February 4

2012-02-02T05:09:00.000-05:00

Chef Brian Poe of Poe's Kitchen at The Rattlesnake.

We know ... you probably have plans for Sunday, even if they include just the halftime show. If, however, you are still looking for things to do on Saturday (in between cooking impressive game snacks or buying beer) we've got a few.

Executive Chef Brian Poe of Poe’s Kitchen at the Rattlesnake will kick off “Burrito Bowl II” on Saturday afternoon from 1:00-4:00PM. This culinary competition brings together some of Boston’s best chefs to determine whose burrito creation reigns supreme. In honor of the following day’s Super Bowl XLVI, each chef will create a signature burrito reflecting the city of their favorite NFL team. Each burrito creation will be served up “bowl-style” and rated by attendees as well as special guest “referees” including: NECN’s “TV Diner” Executive Producer and Co-Host, Jenny Johnson; STUFF Magazine’s Editorial Director, Scott Kearnan; and, UrbanDaddy Boston Editor, Dan McCarthy.

Chefs in the running for ultimate burrito brilliance include: Tremont 647’s Andy Husbands (Seattle); Poe’s Kitchen at the Rattlesnake’s Brian Poe (Atlanta); Lolita’s Brian Roche (San Francisco); Olé Restaurant Group’s Erwin Ramos (Green Bay); Boloco’s Jason Hutchinson (Washington); Church’s Jon Gilman (Houston); Pigalle’s Marc Orfaly (New England); Sweet Cheeks’ Tiffani Faison (Dallas); and, “Burrito Bowl I” reigning champ José Duarte of Taranta (Pittsburgh).

We'll be there for this one, just like we were last year. Drop by and we'll take your pic with a celebrity chef!

For tickets: Burrito Bowl II

Meanwhile, across the river, Harvard Square will host its 4th Annual “Some Like it Hot Chili Cook-Off” from 1:00 – 3:00PM in front of Bob Slate’s (SO happy to have Bob Slate's still with us) at 30 Brattle Street, Harvard Square, Cambridge

Chow down on hot, spicy, vegan and traditional chili, and more exotic samplings, including Venezuelan chili from Harvard Square’s newly-opened Orinoco and Indian chili from the Maharaja! Vote for your favorite while enjoying the infectious beats of Afro Brazil. The restaurant with the most votes will be presented with coveted Chili Pot. This free, fun pre-Super Bowl kickoff celebration is open to the public and participants include:
Crema Cafe
Fire + ice
Grafton Street
Grendel’s Den
Maharaja
Orinoco
Russell House Tavern
Savenor’s
Uno Chicago Grill

Bertucci’s will be on hand serving their fresh, hot rolls which are always a perfect accompaniment to chili, and JP Licks and Lizzy’s Ice Cream will be dishing out chili-inspired ice cream!

Enjoy!

Cocktail Cupcake Happy Hour

2012-02-01T05:00:00.000-05:00

Sara Ross of Kickass Cupcakes.

We caught up with Sara Ross, owner of Kickass Cupcakes, this week when we stopped in for their monthly Cocktail Cupcake Happy Hour. On the last Monday of every month they host this free event featuring mini cupcake samples based on cocktails. After sampling, you're encouraged to take a ballot and vote for your favorite limited edition cocktail cupcake flavor and the winner is announced the next day. Sara was quick to admit that coming up with the flavors every month is one of the best parts of her job. Onto the tasting!

The Happy Hour for January was dubbed: Dogfish Head Craft Ale Edition and featured the flavors of one of our absolute favorite craft breweries.

This month's Happy Hour featured three distinct creations:

The Fort
Lemon cupcake, Fort gelee center, Fort raspberry icing and raspberry jam.

The World Wide Stout
Chocolate cupcake, World Wide Stout frosting and a hearty shot of World Wide Stout poured right down the center.

The Immort
Vanilla cupcake soaked with Immort syrup, maple icing and topped with juniper candy.

The winner was the Immort! I have to admit that although each flavor was unique and we really enjoyed sucking back that shot of World Wide Stout we did end up voting for the Immort, as well.

Kickass Cupcakes
378 Highland Avenue
Somerville, MA 02124
Telephone: 617.628.2877

Kickass also operates a Cupcake Food Truck that can be visited in and around Boston and Cambridge. Check the website for the schedule.

Sandrine's Bistro: Relaxed Elegance

2012-01-31T05:19:00.002-05:00

We slipped under the art deco Metropolitan sign, a replica of those extraordinary Parisian subway entrance markers, last week and stepped off quiet Holyoke Street in Harvard Square. I have always said that Sandrine's Bistro is the closest thing you can get to being in France without getting on a plane. Our latest visit only reinforced that notion.

The newly-updated decor re-emphasizes the warm, cozy, romantic, feel of being in a home in the French countryside, a very elegant and inviting home, indeed, where meticulous attention is paid to every detail. On my last trip to Paris I remember thinking how the French, to me, seemed to have elevated everyday living to a higher level, practically a form of art in itself and the sophistication is nowhere more evident than in the food and all that surrounds the dining experience.

My dining companions (starting left and continuing clockwise) were fashion chronicler Martini Severin of Beyond Boston Chic, Meaghan Malloy of Travel Eat Love, Brian Knowles of The Gringo Chapin, Emily O'Donnell of A Cambridge Story, well-known author of Confessions Of A Chocoholic, Bianca Garcia, moi, Boston PR Doyenne Chris Lyons and wine diva Melanie DeCarolis of Kiss My Glass Boston. It was a lively and interesting group. As we sipped Alsatian Trimbach Pinot Gris we discussed our favorite fashion blogs, the many places in the world (from Guatemala to the shores of Ireland) we had been to and what we had seen and eaten there.

We began by tasting numerous appetizers. The Tarte Flambée (Flammekuechel), or flatbreads, were offered in three varieties. The traditional featured bacon and caramelized onions. Mushroom Gratinée and Artichoke Gratinée followed. All were excellent. A full tray of Moules Marinières, P.E.I. mussels steamed in Riesling wine with garlic, shallot and onions made the rounds. Smoked Trout with warm fingerling potatoes, horseradish crème and salmon roe was yet another treasure.

Alsace-Lorraine is a region many gourmets are familiar with. Our server was a native of the Lorraine region while Chef Raymond Ost, who politely greeted all of us individually, is a native of Alsace. The cuisine was clearly of Alsatian influence, the much more German of the two, reflected in the Choucroute Garnie to follow, the frequent use of Riesling throughout the menu and the little touches, such as juniper berries and sauerkraut. The service was impeccable, with the strict adherence to formal etiquette the French are famous for, even in more casual dining settings. No gentleman was served before all the ladies had their plates in front of them. Every glistening utensil was replaced the moment it had been used. No wine was poured or plate removed without the diner's permission. Crumbs were instantly brushed off the fine white linen tablecloth.

The sparkling star of the appetizers was, of course, this sizzling (literally) tray of Escargot, traditionally baked, the Alsation way. Garlicky rich and oily bites, firm but not rubbery, it would be worth a return visit just for this alone.

The Gala Apple and Gorgonzola Salad was my appetizer choice. A nice blend of flavors with mesclun greens, spicy almonds and a Port wine vinaigrette, the slight sweetness was a great contrast to the previous Escargot.

The Pan Seared Maple Leaf Farm Duck Breast Magret was my choice of entree. Served with mushroom risotto and a perfectly-made brandied cherry reduction to intensify the rich flavor of the duck meat. Really exceptional flavors here. Duck breast has more flavor than perhaps any meat on the cold shelf of a typical American consumer. It's hard for me to resist whenever offered, although the Braised Organic Rabbit Leg (another gamier meat) was tempting.

Marinated Roasted Soy Glazed Tofu was the vegetarian fare enjoyed by Chris, on my left. Sauteed spaghetti squash, soy basil vinaigrette, arugula salad with shaved Parmesan and lemon vinaigrette. Absolutely beautiful presentation.

On my right, Bianca stepped up to the hearty Alsatian Choucroute Garnie au Riesling. Sauerkraut slow cooked in Riesling and juniper berries with bauernwurst, boudin blanc, wiener, grilled smoked pork loin, ham hock and hickory smoked bacon wrapped fingerling potato. Can it get any more hearty than that? Bianca brought half of this home for a brunch to follow. We sampled a few of the meats with flavors ranging from subtle to salty and consistencies from chewy to the smooth, almost buttery texture of that boudin blanc that sits atop that plate. A bold but rewarding choice.

Fresh fruit and sorbet was one of the lighter dessert choices.

The Chocolate Kougelhopf was much more rich: warm, dense chocolate cake, caramel coulis, vanilla ice cream and chocolate ganache. Again, a hearty nod to Germanic roots.

My Milk Chocolate Pot de Crème with peanut mousse and salted brittle. This was my favorite of all the desserts I tasted. The mousse was like an airy peanut butter that melted on the tongue and the brittle was somehow surprisingly light.

Profiteroles: Vanilla ice cream, fresh strawberries and Grand Marnier chocolate sauce. Another great option with more of a fine French pastry influence.

Needless to say, this long, leisurely meal laced with great conversation and enjoyed with people both knowledgable of and passionate about food was every bit the memorable meal. It was a happy reminder that the realm of formality and European elegance in a romantic, casual setting is not beyond the reach of Boston diners.

Sandrine's Bistro
8 Holyoke Street
Cambridge, MA 02138-5014
Telephone: 617.497.5300

Chef Chris Douglass

2012-01-30T05:52:00.000-05:00

How fitting is it that we end out our last of the videos from Boston Wine Expo 2012 with the very last food presentation made at the event by our great friend Chef Chris Douglass of Ashmont Grill and Tavolo. If you haven't been to the Monday Wine Club at Ashmont or enjoyed the flat bread pizzas at Tavolo you are missing out on some of the very best quality dining values in the city. It was also great because Chris is a huge and longtime supporter of Future Chefs and had Future Chef Sandro Joseph on stage to assist and end out the Expo with a rounding cheer.

Here Chris explains the simple tools and ingredients needed to make tacos, an easy, fun meal that's a favorite with his family.

Harvard Square Chocolate Festival

2012-01-29T06:47:00.000-05:00

We stopped by the Harvard Square Chocolate Festival this weekend to sample some treats and were greeted by the Bloco Brazilian Drum Band, who had the crowd dancing as they lined up for lots of chocolate.

Even some of the servers joined in the dance.

Chocolate Ice Cream from J. P. Licks.

Chocolate Mousse and whipped cream from Legal Sea Foods.

The samples provided were chocolate/chocolate chip ice cream from Lizzy's Ice Cream, Chocolate Ice Cream from J. P. Licks, Chocolate Hazelnut Crostata feom Bertucci's, Chocolate Cheesecake from Finale Desserts and and a delicious, creamy Chocolate Mousse from Legal Sea Foods.

Although the crowd was large there were plenty of samples to go around.

Legal Sea Foods Executive Chef Joseph Deagle was there to personally serve up their Chocolate Mousse. A lot of people don't even realize that there is a Legal Sea Foods in Harvard Square! Another fun event sponsored by the Harvard Square Business Association, which does so much to help and promote local business. Great job!

Caking Up Your Super Bowl Party

2012-01-28T05:41:00.001-05:00

Need to really make your Super Bowl party stand out? “THE OWNER’S SWEET” cupcake package from Sweet cupcakes just might do the trick.

To cheer on the New England Patriots as they advance to Super Bowl XLVI, the Boston cupcake shop, Sweet, introduces The Owner’s Sweet cupcake package, a custom-designed football field of cupcakes ready to “wow” any Super Bowl party goer.
The full OWNER'S SWEET includes:
73 team player full-size cupcakes hand-dipped in Patriots sprinkles and topped with edible hand-cut fondant jerseys each numbered in frosting with every number on the Patriot roster·
1 coach full-size cupcake topped with signature Belichick “hoodie”
1 football full-size cupcake
1 football field printed tablecloth
The OWNER'S SWEET cupcake package is available for order January 23-February 3, 2012 online (sweetcupcakes.com), via email (orders@sweetcupcakes.com) or by phone
(617.247.2253). Orders for The Owner’s Sweet are required 48-hours in advance of pick up or delivery time. Cupcake flavors are an assortment of vanilla, chocolate and red velvet. The Owner’s Sweet, 75 custom-made cupcakes and tablecloth, retails for $300.

If this is all just too over-the top for you (as if that's not what it's all about) or you just don't have the Kraft-like budget, then Sweet is offering Patriots themed cupcakes in smaller quantities including team jersey cupcakes and the Belichick “hoodie”. These are also available for advance order or same-day in-store pickup and delivery. Prices are $4.25/each, $48/dozen and $64/for 16.

Sweet
Several Locations
Telephone: 617.247.2253

Weekend Picks

2012-01-27T13:00:00.001-05:00

It's a rainy Friday afternoon and you're at the office, dawdling and wondering what to do this weekend. Can we read minds, or what? Well, the weather is supposed to be sunny and warmer so get out there and enjoy! Here are our fave weekend picks:

Bin Ends Friday Craft Beer Session with Chimay Belgian Beers
Today, Friday, Jan 27 4:00p to 7:00p
at Bin Ends Great Wine, Braintree, MA
Cost: Free
Chimay Belgian Trappist Ales Tasting
Sample Best in the World, Unforgettable and Must-Have, the inspiration for many American beers and learn more about this fine craft beer.

Taste of Chocolate Festival, Harvard Square
January 27 – 29
Chocolate lovers rejoice! The Harvard Square Business Association and Harvard Square Chocolate Tours are pleased to announce the 2nd Annual Chocolate Festival! This three day event includes Dining in the Dark at UpStairs on the Square and Nubar, where diners will be blindfolded and have their senses heightened as they indulge on chocolate meals. Fire + Ice will host Death by Chocolate, a Murder Mystery, where diners will experience delectable chocolate treats and an interactive theatre experience. For those who would like to learn more about the intricacies of chocolate and the chocolate making process, “The Art of Chocolate Tasting” will be hosted by Russell House Tavern and Finale will host “An Evening of Wine and Chocolate”. On Saturday from 1pm – 2pm, Deguglielmo Plaza (in front of Crema Cafe at 27 Brattle Street) will be the location of a free chocolate sampling event featuring delicious chocolate treats from Harvard Square’s finest purveyors along with prizes and entertainment!
Cost: Varies per event plus a free sampling Saturday

Open House at Create a Cook in Newton, MA
Saturday, Jan 28 1:00p to 4:00p
Billed as a day of food & fun. You can make and eat your own pasta, topped with fresh sauces and enjoy sushi, Pad Thai & Dumplings demos by our expert chefs. Natalie from Atlas Liquors will pour & talk about wine and food pairings. Sweet Alternatives will demonstrate Fondant, Piping, Frosting and Cake Decorating Techniques.
Price: Free, All Ages Welcome
Phone: (617) 795-2223
WBOS will give away lift & concert tickets.
Event is free but RSVP the website to make sure it's not sold out. http://bit.ly/x3ch0x

$3.00 mimosas? Oh yeah.
Brahmin Social Sunday continues to be one of the newest, and most fun, brunches in Boston, including music, dancing (yes ... at brunch), great food, that special speakeasy feel and $3.00 mimosas!
Sunday, Jan 29 11:30a at The Brahmin American Cuisine and Cocktails, Boston, MA
Reservations not required but encouraged. Call 617-723-3131 to make yours.

Patriots Send Off Party
Sunday, Jan. 29
The Patriots Cheerleaders, Pat Patriot and the End Zone Militia will take part in the festivities, and complimentary coffee and hot chocolate will be provided.
The event is free and open to the public. Gillette Stadium's Patriot Place Gate (located near the ticket office and the The Hall at Patriot Place presented by Raytheon) will open at 10:15 a.m. Parking is free. No tailgating will be allowed.
10:15 a.m. - Gates open
10:30 - AFC Championship replay
Noon - Send-off program
Gillette Stadium
Patriots President Jonathan Kraft, Head Coach Bill Belichick and the 2011 AFC Champion New England Patriots will be on hand for the Send Off.

Chef José Duarte Of Taranta

2012-01-27T05:12:00.000-05:00

Chef José Duarte of Taranta in Boston's North End shares the secret of his Fluke Ceviche with Billy Costa of TV Diner at the Boston Wine Expo 2012.

Actress Claire Danes At Harvard

2012-01-26T17:49:00.003-05:00

Actress Claire Danes arrived at Harvard University this afternoon to accept the Hasty Pudding Woman Of The Year Award. Here's a video we shot of her brief but colorful theater entrance.

Boston Wine Expo 2012 Recap

2012-01-26T05:31:00.000-05:00

This year's Boston Wine Expo was by far and away the best ever. A reorganization of the show floor into regions, better crowd control and much more food all made for a very successful event. There were so many wines and foods we tried and loved that it would take weeks to cover them all but here were some of the standout highlights of our weekend long experience.

To Die For Dips and Spreads impressed us with every one of their creamy, perfectly-blended flavor combinations. Located in Concord, it would definitely be worth a visit.

Chef Dean Enos of The Oceanaire Seafood Room prepared an amazing Seared Sockeye Salmon.

Just look at the color of that fresh sockeye served with parsnip puree.

Chef Chris Douglass of Ashmont Grill served up Spicy Chicken Tacos at his food demonstration, garnished with sour cream, radish, cilantro and diced onion. This is one of his family's favorite meals.

Champignon cheeses had some of the best cheeses we tasted.

Barrington Brewery handed out slices of this rich, incredibly flavorful Chocolate Stout Cake.

The Fluke Ceviche made by Chef José Duarte of Taranta, simple yet bursting with flavor.

Andy Husbands and his team from Tremont 647 wowed the foodie crowd with his Chicken Chicharrones with Limed Sour Cream.

Niege Apple Ice Wine was a particular standout sip. We also loved the Traditional Meade served by Moonlight Meadery in Londonderry, which we predict will be a very popular new trend.

Chef William Kovell of Catalyst prepared a Braised Flanken of Beef with Swiss Chard, Another standout dish.

The food this year really was amazing with two stages providing non-stop food demonstrations both days. We only wish we could have been at both at the same time!

The Roti Was Flying

2012-01-25T05:16:00.001-05:00

Chef Patricia Yeo of OM in Harvard Square, along with her Sous Chef Zach, gave one of the most spontaneously fun food demonstrations at the Boston Wine Expo last weekend. Watch as those whole wheat rotis fly through the air and into the audience! Thank God they weren't filled with the Spicy White Bean Puree she also made! Great demo Chef Yeo.

We'll be featuring more videos, photos and coverage of this event, the largest wine expo in the country, all this week.

Future Chefs Rethinking School Food

2012-01-24T05:09:00.003-05:00

We trudged out in the snow and cold Saturday morning to kick off Future Chefs Career Exploration Day. This is a really fun and important event I've been lucky enough to attend for the past several years. It's a chance for High School students to meet and talk with professionals in the culinary field and ask questions about their career paths and experiences and seek advice. Featured speakers were Matthew Barros, Executive Chef at Market, Alex Emmott of Boston Fresh Fruit and Vegetable Program, Barry Joyner of The Salty Pig, Bryce MacKnight, Chef at Brick and Mortar, Tara Lightbody, Chef at Belmont Day School and Steve Postal, Executive Chef at Fenway Park.

Students had the chance to meet with all the participants in small discussion groups then moved on to a friendly competition for healthy option school lunch menus. We thought this was a really cool, and important, theme as the one group often left out of decisions on healthier school lunches are the students themselves! We only regret we couldn't spend the whole day at the event due to other commitments. And the winners were:
Best Overall Lunch: Quincy High School (Asian Chicken Slaw, Veggie Deluxe Pizza, Pineapple Gelato)
Best Individual Dish: Everett’s Pesto Chicken Salad
Best Verbal Presentation: Somerville High School
Leadership Award: Xristos Vardakostas, Quincy High School

Everyone did a great job but the best was yet to come the next day. Check out the very last pic :)

The event I was running off to was the Boston Wine Expo 2012. Needless to say, I was absolutely thrilled to see our very own Future Chef, Sandro Joseph, showing up and looking good on Center Stage, featured in the closing food demo to a huge round of applause.

A Visit With Mary Ann

2012-01-23T05:08:00.000-05:00

Our friend (and host of the longest-running cooking show ever) Mary Ann Esposito on what to look for when cooking with mussels. I am sure many readers are also, like me, fans of Ciao Italia on PBS. We'll be having losts more vids all this week from the Boston Wine Expo 2012.

Celebrity Chef Line-Up

2012-01-19T16:55:00.004-05:00

For the thousands of food and wine lovers who'll be attending the Boston Wine Expo 2012 this weekend, here is the listing for Celebrity Chef Cooking Demonstrations. This is one of our favorite parts of the Expo every year!

New Openings

2012-01-18T05:30:00.000-05:00

First Printer in Harvard Square (in the former Herrel's Ice Cream spot on Dunster Street) looks like it's ready to open after a very long renovation. The space looks great.

We passed by last night, when they seemed to be training new staff. Everything looks all set to go for the Dunster Street location. No menu was available as of yet but opening looks imminent.

Meanwhile, The Painted Burro, the new Mexican place (formerly Gargoyle's) in Davis Square looks like it's a long way from opening. Owned and operated by the same people as Pizzeria Posto, a block away, and one of our local faves, we are highly anticipating this one.

We'll keep you posted on any news we hear!

Boston Wine Expo 2012

2012-01-16T15:55:00.004-05:00

Yes, it's that time of year again when thousands of wine-lovers, and those who just want to learn more about wine, will flock to the Seaport District for the Boston Wine Expo! This year's Expo is bigger and better than ever, a whole week of fantastic wining and dining. Each night this week a different Boston restaurant will host a special vintner dinner with many of the special wines being featured at the show. At the show you can sample as much wine as you like and meet with vineyard owners and wine distributors. There is also lots of food with celebrity chefs and local restaurants providing cooking demonstrations with tastings and wine pairings for everyone continuously (on two stages) throughout the Expo. Just learning about wine? Not a problem. There are Seminars for people at all levels.

This event has sold out in the past and is Boston's greatest winter celebration of food and wine. Don't miss out!

Here's the link for more information and tickets: Boston Wine Expo 2012
And, as we approach 2000 Twitter followers, I'll be tweeting live from the event with some of your favorite chefs and fellow wine-lovers. Follow me @TheBostonFoodie and see you there.

Eat

2012-01-12T05:31:00.000-05:00

EAT from Rick Mereki on Vimeo.

While researching we found this really cool video made by Rick Mereki about his adventures eating all over the world. Visually stunning, we wanted to share it with our readers. Job well done Mr. Mereki!

Happy Chowda Day!

2012-01-11T05:56:00.002-05:00

In honor of National Soup Month in January, Legal Sea Foods will be declaring a “Legal Holiday” today: Chowda Day. Available at all Legal Sea Foods’ locations nationwide for the duration of the day, $1 cups of their signature New England Clam Chowder will be served up as they have been at every Presidential inauguration since 1981. Legal Sea Foods also invites you to share the New England love by sending someone “warm wishes” through their online fish market. On “Chowda Day,” they will offer a quart of clam chowder for only $11.

Stodgy Old Boston

2012-01-08T18:04:00.003-05:00

Who says Boston is too conservative and parochial? Not a lot of riders on the MBTA today! It was the annual NO PANTS T RIDE sponsored by the Societies Of Spontaneity. The best part was NOT the people in no pants but all of the other riders and their reactions, from blasé to mildly shocked or amused. Great job guys!!

Celebrating Future Chefs

2012-01-02T18:00:00.015-05:00

Toni Elka, Executive Director of Future Chefs, 2nd left with plaque.

What better way to celebrate the new year than with Future Chefs? Most readers know that I am happy to be associated with this great organization that provides educational and employment opportunities for vulnerable 14-21 year olds. So, when we were invited to the Microsoft New England Research and Development (NERD) Center recently where Root Cause was congratulating Future Chefs as one of their 2011 Social Innovators, we couldn't decline.

Firstly, this space just may have the best view of the Boston skyline at night. Fantastic! We were there with a large crowd to celebrate a lot. We had great growth this year, adding new staff, volunteers and funding. The best news of all: we will be moving into new offices in 2012 in Boston's South End, complete with classroom space and kitchen! This is certain to attract even more attention to this worthy organization. It was a great night to see everyone, support our accomplishments and share the vision of a brighter future ahead. Even our friends Chefs Chris Douglass of Ashmont Grill and Nuno Alves of Tavolo catered the event! Here's some of the photos. Enjoy!

The Maltesers Holiday Hot Cocoa

2011-12-23T05:12:00.002-05:00

Our favorite candy is a British candy called Maltesers, which I love to share and enjoy over the holidays. In the U. S. these would be known as malted milk balls but be of a far inferior quality, with a cheap, almost waxy, chocolate used in all the versions we have found and tried. Maltesers, on the other hand, are covered in a smooth, rich, creamy milk chocolate that melts in your mouth.

This year, we wondered if we could somehow use them to create a hot cocoa. We tried several approaches and finally hit upon the best.

Meanwhile, across the pond, we found this lad who was attempting the very same thing and immediately knew we would have to share it with our readers. Willy Wonka he is not. We found his potty-mouthed antics quite amusing, however. He basically does everything wrong, despite having all of the necessary equipment and ingredients. We knew we could learn from his mistakes and considered ourselves a step ahead in that we actually knew how to use an immersion blender. And people wonder why we attend those Cooking and Science lectures at Harvard!

We wonder if he knows about these? Maltesers does, indeed, make a cocoa mix packet for hot cocoa. It, however, is one of those cocoa mixes you blend with water. We did not like it at all. We did try the mix using half the hot water suggested then adding cream for the rest of the liquid once it was mixed. This provided a much creamier drink but still a bit gritty for our taste.

We used a chopper to pulverize the candy so finely that it was just about powder. We then whisked that, gradually, into a tall saucepan of water warming on the stove. We then used the very same model immersion blender (which we knew how to work) to froth the drink up. It turned out perfectly delicious, just like a liquid Malteser!

We also considered how to create the same flavor if absolutely no Maltesers were to be found. We finely chopped a Cadbury Milk Chocolate candy bar and, again, added that, gradually, to a second pan of warm milk. We then added Carnation Malted Milk powder, one level teaspoon at a time, until we achieved that rich, malty taste we were after. This actually worked surprisingly well and was much easier.

Happy Holidays Everybody! And, please, let us know about your own home cooking experiments.

Last Minute Gifts

2011-12-21T05:02:00.000-05:00

Are you still looking for last-minute gift ideas? Well, cookbooks are always a standby and if you can find one with a local connection, all the better. The latest fave on our review desk is THE ROSIE'S BAKERY ALL-BUTTER, CREAM-FILLED, SUGAR-PACKED BAKING BOOK. We know that's quite a mouthful but if you've ever been to one of these Boston-area bakeries just about everything there is! With recipes, step-by-step instructions and helpful hints everything you need is here to start whipping up those Chocolate Peanut Butter Volcanoes and Pumpkin Whoopie Pies of your own.

Happy Holidays and happy eating!

State House For The Holidays

2011-12-20T05:46:00.000-05:00

We were off to the State House for lunch recently and a viewing of the PBS TV special HEIRLOOM MEALS, which was entirely shot in Massachusetts.

It was festive being in the State House for the holidays. The grand staircase looked really beautiful, understated but elegant.

With Carole Murko of HEIRLOOM MEALS. You may have caught Carole's beautifully photographed PBS TV special over Thanksgiving week focusing on family holiday traditions and foods. She also hosts a weekly NPR Radio program of the same name.

The quiche served at lunch was made with Pete and Gerry's Eggs, both local and organic! If you have not tried these believe me you will see a real difference and support the local economy as well.

This custard was amazingly good.

Our lunch took place in The Great Hall, which was an open air courtyard until the Dukakis administration enclosed it for year-round enjoyment and events.

Thanks everyone for a great time! We're looking forward to that visit to Create TV!

Boston Wine Expo 2012 Preview

2011-12-14T05:12:00.000-05:00

The Boston Wine Expo 2012 is shaping up to be an even bigger, more comprehensive event than in years past with some very exciting changes and additions. That may be hard to imagine for anyone who has attended this enormous, sprawling event but to kick things off we were invited to a special media preview recently and are ready to feature some of the new highlights for our readers.

As we sipped some of the wines that will be featured and snacked on amazing appetizers we learned, first of all, that the Expo will now include a full week of exciting events taking place from January 16-22, 2012 in the Seaport. The wines we tasted were organized into four regions: North America, Southern Hemisphere, Europe and Mediterranée. Our first sip was from North America, a 2008 Treana Red (Paso Robles). Excellent. The Expo will also be organized into these four regions.

Our Southern Hemisphere sip was a 2009 Catena Malbec, Catena Zapata, from Argentina. Also nice. Newly scheduled events for 2012 will include a Three-Day Education Series, Two-Day Grand Tastings and Special Tastings, Vintner Dinners and other special events. In addition, the Expo and the Seaport Hotel will also be the new home of TV Diner's Platinum Plate Gala, which features so many of our favorite Chefs and restaurants and will take place on Friday evening.

After sampling the European offering, 2009 Von Buhl "Maria Schneider Jazz Label" Reisling (Pfalz) we checked out the food offerings. Vintner dinners will be held throughout the week at lots of great restaurants: 606 Congress, BOKX 109, Sandrine's Bistro and Strega. The Celebrity Chef Stage will feature great friends such as Chef Patricia Yeo of OM, Chris Douglass of Ashmont Grill, Mary Ann Esposito, Andy Husbands of Tremont 647 as well as Chris Coombs of Deauxave and Vittorio Ettore of Bistro 5.

In addition to all of the new events Boston Wine Expo 2012 is stepping up the technology with a new mobile app that will be available, allowing you to track all of your wine tastings, selections, notes and even order your favorites online right away. QR codes will also be big this year. We noticed several bottles with QR codes last year and this is expanding tremendously for 2012. If you have a smartphone download any of the scanning apps now so you can scan away and get all of the information anyone could want, and more, on the vintages and wineries you want to learn more about.

I highly suggest you visit the website for full information on tickets, events, hotel offers, dinners, maps, participants and Celebrity Chef demonstration schedules. Here is the link: Boston Wine Expo 2012. Keep in mind that in the past the event has completely sold out.

We'll see you there!!!!

Dinner At Tavolo

2011-12-12T05:09:00.000-05:00

The colorful Antipasti Plate was filled with as many flavors. Everything here was top quality.

We were dinner guests at Tavolo recently where we joined a group of friends and greeted by Chef Nuno Alves to taste a number of appetizers and sides with our main course and dessert. If you've never been, as a few of the guests had not, you'll find it very easy to get to. It's just a few steps from the Ashmont station on the red line. I often recommend Tavolo (and Ashmont Grill) to those visiting Boston as it's really a great way to get off the beaten tourist path and both represent some of the best dining values in the city with quality food at affordable prices.

The delicious, and beautiful, Pumpkin Soup.

Polenta Alla Icarus. A nod to owner Chris Douglass' former South End eatery and served with rich mushrooms and cheese. This was a standout.

Grilled Artichoke appetizer. Very nice.

The Ravioli were filled with sweet, house-made pumpkin ricotta.

My dish was the Lasagna. Made with a salsa Besciamella, house-made pasta and a pork/beef/veal ragu. Excellent. In fact, all of the pastas at Tavolo are house-made which makes all the difference in the world.

A dining companion across the table enjoyed the Shrimp Scampi, which looked mouth-watering and was reported to be excellent.

Garganelli Carbonara. This looked gorgeous and was reported as being very good.

Max's Meatballs. We had tried these a few years back and were very happy to still see them on the menu as they really are the best we've had. So, we just had to try a side of them and, of course, they are still great.

For dessert we enjoyed the rich Chocolate Torte with whipped cream and dusted with crushed pistachios.

Tavolo
1918 Dorchester Avenue
Dorchester Ctr, MA 02124-3765
Telephone: 617.822.1918

Thank You Panorama!

2011-12-09T21:11:00.004-05:00

Thanks to Samantha House and Paul Adler of Panorama Boston for such a fun afternoon! Hope to see you at La Cage Aux Folles!

Thanks to everyone else for your fun messages, including those about my "sparkly" buttons and Armani shades. :)

Maharaja: Feasting Like Royalty

2011-12-08T05:41:00.001-05:00

We were the guests of Sajal Latka, co-owner of Maharaja, recently for a luncheon feast of Indian cuisine. The setting is an elegant room floating above Harvard Square with all of the amenities of a perfect dining experience. We tasted some tried-and-true Indian classics and some inventive new dishes and captured these gorgeous food pics.

The long tables so beautifully set really does remind one of what royal feasts must have been like.

We were given the perfect window seat, overlooking Winthrop Park on a crystal clear day.

We arrived early. The lunch buffet was set out and most of the diners were there to take advantage of it.

Although the buffet looked very inviting we would be ordering from the main menu.

We immediately ordered a fruity, fresh, cold and colorful mocktail.

Americans are so used to the bread and butter. These colorful crisps with chutneys and sauces were a refreshing welcome.

The unexpected Amuse Bouche, a creamy soup featuring mustard seed was sweet with just a hint of mustard.

We started with a Samosa of potatoes and green peas with Chicken Pakora.

Scallops are unheard of in India so this dish was a complete surprise and an inventive new take you won't find in other Indian restaurants. The Jeera Scallops feature cumin seed and a creamy saffron sauce.

Meanwhile, below us a group gathers to take the "Hahvahd" tour.

Without asking, a taste is brought out to cleanse the palate between courses. Quality is always in the small details, not what you ask for but what you don't have to ask for.

The Garlic Naan, when perfectly thrown in the tandoori. The mild garlic taste sets the Maharaja apart from others. Too much garlic and it's ruined but not here.

A bowl of rice is not a bowl of rice when it is served like this.

Saag Paneer is always my litmus test for classic Indian cuisine. Look at those perfectly cubed chunks of cheese. I could seriously become a vegetarian. Very nicely done.

Khatta Dhvandar Gosht. Lamb cubes and ground lamb with pomegranate seed in a piquant sauce. Our amazing taste of the day.

What food writers leave in their wake. I should note that the service at Maharaja was impeccable.

Kulfi Faluda. Have you had a dessert this colorful recently? Despite the brilliant orange color these ice cream chunks are actually pistachio flavored and served over a nest of fruit gelee. Light, not too sweet and satisfying. This was the perfect end to a masterful meal.

Maharaja
57 John F. Kennedy Street
Cambridge, MA 02138
Telephone:617.547.2757

Ogunquit: Christmas By The Sea

2011-12-07T05:52:00.000-05:00

We zipped out of the city last weekend for a relaxing few days far away from the maddening shopping mall crowds, up to the country house to help kick off the 25th Annual Christmas By The Sea in Ogunquit. The biggest festivities are actually next weekend and it's a chance to experience the holiday season in a quiet New England village filled with history and the kind of people who actually say hello as you stroll in the early morning hours.

Among the highlights: the best coffee and finely-crafted pastries served up by our friend Mary Breen at Bread and Roses Bakery, in the center of the village. We dropped by to deliver a gift box to Sara at Beachmere Inn, where they boast hot chocolate and the best ocean views. We wandered and photographed, dined out and took long, snoozy naps in the afternoon. We roasted chicken with lemon and just enjoyed the slow pace. If you go visit Abacus on Maine Street for some amazing finds. Hope you like the pics.

Ferran Adria At Harvard

2011-12-06T05:09:00.000-05:00

Sunday night was a very special night for me as Chef Ferran Adria of the legendary El Bulli in Spain returned to Harvard to end the semester of Science + Cooking lectures. I was there almost three years ago for his very first lecture at Harvard where the idea was born that maybe, just maybe, food could be approached in a scientific way by an institution of higher learning. Since then, El Bulli, Harvard and Adria have evolved. The restaurant has closed but is being transformed into an amazing learning center which Adria outlined in a way that Walt Disney outlined his vision of a new concept in amusement parks, something that would spark the imagination of millions of people through creativity and technology. Harvard accepted the challenge to bring non-scientific minds into the halls of their Applied Sciences labs and throw open the doors to cooks working on the cutting edge of food, often by trial and error, and the general public. Other colleges and universities are now looking to emulate the extremely successful program and the model that Harvard has engineered. It is vastly exciting, unexplored territory where people from all over the world will be able to tap into a team of dedicated chefs who are given the time to create new concepts. It was an absolutely fascinating lecture on the evolution of cooking and how we use it in our everyday lives without really understanding the scientific principles behind it.

Here, Chefs Ferran Adria and José Andres share a video with the class of the very last dinner served at El Bulli. It is no wonder that Chef José became a little emotional recalling that legendary place and the moment that he was lucky enough to be a part of. My guest for the evening was Mara Steinitz, a student at Arlington High School and the daughter of Chef Sam Putnam of Bella Luna. It was cool to be with someone young enough to see the bright future of possibilities and experience living proof of how important creativity is to the world. While waiting in line to fill the hall we had the chance to talk with other enthusiastic foodies: a culinary student from Johnson and Wales on his way to Spain, a fellow food writer, people having an impromptu picnic and fans of the culinary rock stars. I spoke about Techno-Emotional cooking, which seemed new to them, so I am reposting the principles again.

Pau Arenós, is a Catalan journalist. In his effort to define a new movement of food, much in the same way that the Impressionist Art movement redefined art, he began to think about the elements. There are many similarities. Impressionists were, at first, derided as outlandish and fringe. Over time, they were accepted as brilliant.

Arenós has provided a definition of the major modern movement that he calls "technoemotional cuisine" with 10 points covering the various aspects of that movement. One thing that has been agreed upon by most is that heretofore an adequate and universally accepted name to describe this contemporary cuisine embodied by Ferran Adria and his peers and followers has not been coined. Perhaps the most well known moniker has been "Molecular Gastronomy" with others like "hypermodern" or "Vanguard Cuisine" also having been bandied about. Arenós' name for the movement comes directly from his 10 points. Combined, these tend to capture the essence of that style of cooking and provide a descriptive name that fits. The styles of chefs like Adria, Achatz, Dufresne and Aduriz, for example, all fall under his description though not every chef will necessarily fit all 10 points to the same degree and some of these points may be shared by other schools of cuisine. I have also heard the terms avant garde and modernist cuisine used. To me, it is Achatz and his childlike (in a good way) approach to the absolute wonder of food that epitomizes the movement. It is playful. How does food make you feel? How does it make you think? What sense memories does it evoke? How can we make it even more exciting and memorable? I loved when Achatz spoke, during his lecture, about how people often laugh with surprise and delight and even cry tears of joy when their food is served.

THE 10 FUNDAMENTAL PRINCIPLES OF TECHNOEMOTIONAL COOKING

according to Pau Arenós:

1. Cooking is a language that allows cooks to express themselves. Cooks create for themselves, although they wish to share their creations with others and hope they will be appreciated.

2. Cooks take risks; they know their suggestions may not be understood. The risks in technoemotional cooking are greater than in other culinary movements.

3. Cooks do not create dish by dish. Their aim is to open up new paths using techniques and concepts.

4. Their creations set out to stimulate all the senses. The sense of touch becomes important as the cook works with textures and temperatures.

5. The culinary action surpasses what is physical and sensory, and focuses on emotional and intellectual aspects. Intellectual pleasure is sought through humor, provocation, reflection, etc.

6. The creator relates with other disciplines to achieve the above, also with new technologies.

7. Diners are not passive but active. The act of eating requires concentration and a specific disposition.

8. All products have the same gastronomic value.

9. The frontiers disappear between sweet and savory, between the main ingredients and the complementary ones. The ideal means of expression is a degustation menu.

10. Cooking is a way of life. The restaurant is not just a business.* These principles represent an ideal, an aspiration, a radical approach.

Food for thought, as the saying goes. That's the best way I could describe this series. It has been an intense and interesting study of how and why the wonder of cooking and the joy of food separates the human from all other animals.

Woodward at Ames

2011-12-05T05:53:00.001-05:00

Even when Joey McIntyre is not standing on the bar singing, as he was the other night after the Boston Common tree lighting, Woodward at Ames is still a cool place to hang out. We visited recently, joining a fine group of fellow food bloggers to sample the food and sample we did! Everything was good but there are some real standouts so get your napkins ready for some mouth-watering pics. We began with the Charcuterie plate pictured above.

Woodward is known for their well-crafted cocktails. Among those we enjoyed in this funky Tavern-meets-urban-oasis setting were the Demon Does (Milagro silver with muddled jalapeno and agave nectar with fresh lime and creme de cassis) and the Boston Mule (Absolut Wild Tea with A J Stephens Ginger Beer and spearmint). Delicious. It was then onto the starters, which we all shared.

Short Rib Tortellini with Madeira and Truffle Butter. This was one of the standouts.

Next were the flatbreads. Duck Confit with Goat Cheese and Dried Cranberries.

Spicy Coppa, Caramelized Onions and Gruyere. This was my favorite. The Gruyere just made it for me.

Roasted Mushrooms, Truffle Oil and Spicy Cress.

Parsnip Bisque with Seared Scallop, Cranberry and Juniper. Another standout. Deliciously creamy with that hidden gem of a scallop.

Next up were the salads. Riesling Poached Pear with Great Hill Blue Cheese, Field Mache and Spiced Pecans. Loved the spiced pecans!

Smoked Trout with Frisee, Watercress, Pickled Red Onion and Whole Grain Mustard Vinaigrette. Loved the Smoked Trout!

Fall Farmers Market Young Vegetable Salad with Honey Chardonnay Vinaigrette. Loved the Vinaigrette!

Entrees were next. Local Cod with Kohlrabi, Fennel and Apple Salad. I am just not a fan of fennel but the cod was perfectly done.

Tavern Steak with French Fries, Crispy Ranch Onion Rings and Chipotle Hollandaise. Man food! Those onion rings!

Seared Salmon with Brussels Sprouts, Parsnip-Celeriac-Rutabega Gratin and Cider Reduction. Salmon and Brussels Sprouts are one of my favorite dishes. The fillet looked perfectly firm but not overdone.

My dish: Braised Lamb with Collard Greens and Maple Roasted Squashes. Melt-in-Your-Mouth lamb. This could not have been any better.

We began our Dessert Course with a Southie Coffee, Woodward's take on the Irish Coffee, a warm dessert cocktail. Tullamore Dew Irish whiskey and Frangelico with fresh brewed coffee and hand whipped cream are combined for an incredible dessert drink. Standout!

Brownie Sundae with Peanut Butter Ice Cream. That PB Ice Cream was the highlight for me.

Ganache Tart with Salted Caramel. Absolutely delicious.

Caramel Apple Tart with Vanilla Bean Ice Cream. Excellent apple tart.

Greek Yogurt Panna Cotta.

Overall great food in a fun, downtown setting. If you like your comfort food served with comfort cocktails then this would be a great spot for you and your friends to warm up this holiday season.

Woodward at Ames
1 Court Street
Boston, MA 02108
Telephone: 617.979.8200

Our Early Morning Walk

2011-12-04T00:35:00.005-05:00

Running along the horizon on a frigid morning in Maine is like a study in light and shadow. I have never seen the sun erase a tunnel cloud like that, completely quiet except, for the sound of the crashing waves. So, I just had to make a video.

Holiday Giving and Giving Back: Future Chefs

2011-11-30T13:37:00.014-05:00

Many of you have seen me write or heard me endlessly talk to people at events about Future Chefs. As I have said many times, that rainy evening I was introduced to this organization it was like love at first sight. I was impressed with the enthusiasm, good work and dedication to service and I was looking for an organization that I could support as my own cause. I had finally found it.

Future Chefs helps urban teens grow and develop through education and by connecting them to employment in the food service industry. There is fantastic mentorship and support from chefs and other industry professionals across the city. This year Future Chefs was named one of the top five social innovators in Boston. I am a very proud advisory board member and ambassador. I like to think that we are upholding the proverbial tradition of not just feeding a young person for a day but feeding them for a lifetime.

Funding comes to Future Chefs from some of the cities major philanthropic institutions as well as individuals interested in youth development. This need never ceases, and in 2012 Future Chefs is opening a teaching and kitchen space in the South End that will allow them to reach many more potential culinary stars out there. We will be celebrating this new space in the new year with a variety of activities and would love to see you there.

Until then, as you consider your end of year giving, I hope you’ll consider Future Chefs. No matter what the size, your contribution will help make this next step possible, and continue the success of this wonderful program. A donation of a mere $5.60 will paint a wall in our new space. Many of you have enjoyed free drinks with me at elegant events all over the city. If you could give back what just one of those would have cost you it would make a big difference to us.

To make a donation, no matter the size, you can click here: Donate.

Maybe you are looking for a nice holiday gift idea? Samantha Cooper is a 12 year old who, with the help of her parents and local food author Julia Shanks, published a cookbook for her Bah Mitzvah service project. She chose Future Chefs as the beneficiary of all sales proceeds! Each book you purchase will provide a donation to Future Chefs and a nice gift for a family member or friend.

You can purchase the gift online by clicking here: Purchase.

Maybe you want to get out and do some shopping with a fun, foodie crowd? You can come to Boston Foodie Social - Celebrating Future Chefs, where you can shop for holiday gifts, enjoy food and drinks, meet authors, other foodies, Future Chefs and have your copy of the book personally signed. The event invite can be found by clicking here: Attend.

Lastly, I, personally, have a seat for one lucky person to attend a Harvard University lecture with me given by Ferran Adria, world-renown Spanish Chef, founder of El Bulli in Spain and the man considered to be the father of molecular gastronomy. This a rare engagement that is completely sold out but you could attend. If you're willing to make a donation to Future Chefs, email me your "bid" to william.mcadoo@gmail.com with the subject: An Evening With Ferran Adria. The lecture is at 6:00 PM this Sunday, December 4th, at Harvard. I will announce the winner at 5:00 PM on Saturday December 3rd but I'll be updating the highest bidder on our Twitter feed @TheBostonFoodie if you want to keep track. As always, @FutureChefs is always good for a follow, too. Good luck!

However you are choosing to give back this holiday season, and we all should be, I hope that you can share some of that giving with Future Chefs.

In The Kitchen With Campbell's

2011-11-29T05:17:00.000-05:00

Campbell's Soup recently came to town and invited a group of local food writers and bloggers to join them in the kitchen for lunch. They were on tour to introduce some new soup flavors and since one of them is based on a New England recipe they wanted to come here. As is often the case with food events held during the day, I was the only guy in the group which was just fine by me. Given even the most recent concerns about BPA in canned foods I can honestly say that I don't think I know anyone who does not have at least can of soup in the cupboards. It's an absolute American staple.

Our recipe for the dessert. I should mention that this event took place at Action Kitchen, a really cool, state-of-the-art commercial kitchen for hire at The Seaport Hotel. It's a great, new spot for special events and food demos available for rent. You could even produce your own cooking show here! In fact, TV Diner is now taping segments here.

Our menu for the day.

We munched on appetizers as we all met and discussed how we'd be spending the morning. We'd first see a demo where the salad would be prepared. Then, we'd slpit into two teams and get to work cooking. One team (mine) would make the dessert, another the main dish. Then we'd sit down and have lunch and a selection of wines.

Some of the new Select Harvest recipes, which are based on regional fare.

Chef Maria Gamble gave a quick demo and fielded questions on the meal and Campbell's Soup products. These ladies did not go easy, directly asking about sodium concerns and other issues. Pretty much every soup line today has a variety of low sodium options. The truth is that people often say they find them bland.

I grabbed the cooking pans and buttered them which brought back memories of my old days working in the bakery.

I cored the hell out of a few dozen apples which we'd stuff with the cranberry mixture and bake.

The other team hard at work preparing the main dish.

Posing for photos with Maria Gamble, Senior Chef at Campbell's.

I am not really the chatty type at lunch so as the ladies talked and gossiped I texted buds about my latest microbrew finds.

Our Green Bean and Mushroom Salad starter.

Campbell's new Select Harvest Light New England-Style Braised Beef Pot Roast Soup. I can honestly say that this was actually pretty good.

Chervil Roasted Cod Loin, Corn and Pistachio Fritters with Citrus Coulis, as prepared by the other team.

The Baked Apples with Dried Cranberries, Cinnamon and Orange Zest that my team prepared.

The Food Blogger's Way

2011-11-22T05:53:00.000-05:00

My desk is so filled with business cards I never have time to sort.

This week is always one of the slowest for a food writer who likes to be out there. I have one great dinner to attend tonight and, after that, it's all family and cooking. The absolute worst way to cook a turkey, by the way, is to roast it in an oven but we all have traditions to attend to.

Elegant dinners result in photo editing sessions which can take hours and hours to resolve.

Over the past few weeks I have been drawn into exploring food in so many new ways. Amazing tastes lead to photographs and conversations and meeting all kinds of people discussing how they have discovered food. Tonight I heard a theory that human evolution turned when we began to cook.

It may be 10% glamor and 80% work but it is that little bit left that I always want to find out. It's a food blogger's way.

Governor's Prayer Breakfast II

2011-11-21T05:54:00.000-05:00

The Imperial Ballroom at the Park Plaza was all set for The Governor's Prayer Breakfast last week. I wanted to add in these few more pics because it was such an amazing event.

Future Chefs Founder Toni Elka and State Treasurer Steven Grossman, who delivered an incredible speech explaining the importance of the Occupy Movement.

Marie St. Fleur, Advocacy Chief for the City Of Boston, and Future Chefs Founder Toni Elka.

Governor's Prayer Breakfast 2011

2011-11-20T22:36:00.005-05:00

Even if the Governor could not make it I was proud to be there to celebrate Future Chefs and hear the speech delivered by Founder Toni Elka. I consider myself very lucky to be an Advisor to this great organization and to be living in a time when the old ways of doing things are crumbling and the ideas of fairness and service to others is growing.

I Love Design

2011-11-19T05:30:00.001-05:00

When Max invites you to a fashion triumph, one must go. I immediately contacted Ben, THE upcoming Boston fashion blogger at Trendarazzi and a few days later we stormed off to the W for an evening with Bibhu Mohapatra.

I totally loved the drape of the fabric over the legs and the fit above the waist. I know nothing about fashion but I know beautiful design when I see it. Fashion photography really is like food photography. When a steady flow off plates are paraded in front of you by a Chef and all the writers and bloggers are lined up with their cameras, like food paparazzi. The lighting is key. The color is important. And, of course, the design is always an important element of the plate.

Free Is Fun!

2011-11-18T05:26:00.000-05:00

Welcome to Free Stuff Fridays, where we will bring you at least a few events that you can attend for free, have fun at and maybe even learn something from. Most of these are family friendly and you just can't beat the price!

FREE
Want to tell your water cooler gang on Monday that you spent the weekend hanging out with Shaquille O'Neal? Well, you can. He'll be saying a few words and signing copies of his autobiography: SHAQ UNCUT on Saturday at Harvard Book Store.
Where: 1256 Mass. Ave Cambridge (Harvard Square Red Line T Stop)
When: Saturday November 19, 2011
Time: 1:00 PM

Faneuil Hall Tree Lighting
Sports celebrities and a singalong will be featured as the holiday tree at Faneuil Hall is lit just after sunset. Hot chocolate anyone?
When: Saturday November 19, 2011

Want to learn more about global warming after your leisurely brunch? We got that. The WATER IS RISING lecture at the Museum Of Science will explore cultures that face displacement and, even worse, extinction due to the effects of global warming. Intelligent question to ask: How does global warming affect our weather?
Where: Museum Of Science (Science Park Green Line T Stop)
When: Sunday November 20, 2011
Time: 3:0PM

ALMOST FREE
Take just one of those beautiful holiday cards you are mailing to friends and send it to someone who may have nearly given their life to defend your right to do and say what you want, from eating truffles to organizing social protests. Tell them just how much you appreciate them in an often thankless world.

Send your cards to:
A Recovering American Soldier
c/o Walter Reed Army Medical Center
6900 Georgia Avenue NW
Washington, DC 20307-5001

Cost: 44 cents (and the feeling that you have given a really memorable gift this year). Go ahead and splurge and have the kids send one, too.

TWENTY BUCKS
Testosterone-fueled frat party jokes aside, the Sausage Fest is a competition of celebrated local Chefs such as William Kovell of Catalyst, Dante DeMagistris of dante, Patricia Yeo of OM and Marc Orfaly of Pigalle to use any ingredients to create the best original sausage. Taste them all and cast your vote!

Where: dante restaurant
40 Edwin H. Land Blvd., Cambridge (Science Park Green Line T Stop)
617.497.4200
When: Sunday November 20, 2011
Time: 2:00PM - 5:00 PM

Avila For Sunday Brunch

2011-11-17T05:44:00.000-05:00

When recently faced with options for Sunday Brunch we weighed in and decided to accept an invitation for Avila, the modern Mediterranean spot near to the Theater District. It may not have been what came to mind first but ended up being a superior choice. The ceilings are high, the room bright and airy, comfortable yet upscale casual, we loved the relaxing ambiance and impeccable service.

We began with assorted rolls and cakes, an endless cup of locally roasted, freshly brewed coffee and perhaps a mimosa.

Freshly-baked pastry was part of the bread basket, served with whipped butter and a selection of jams and preserves.

Smoked Salmon, Tomato, Onion Bagel, and Chive Cream Cheese. Classic. As a huge fan of salmon, I can tell you that this smoked salmon was excellent.

Grilled Corn with Lime Aioli and Queso Fresco. Odd choice for brunch? We think not. In fact, these was our very favorite dish.

The lime and Queso Fresco added a complex layer of flavors to the sweet, juicy corn.

The third First Course choice was Seasonal Fresh Fruit with Honey Creme Fraiche. As much as we love fresh fruit the salmon and that corn just sounded too good.

Egg Pizza with Mozzarella, Smoked Niman Ranch Bacon, Scallions and Truffle Oil. The eggs were perfectly set and the crust just right. What could be better for Sunday Brunch?

The pizza was smothered in bacon and dusted with fresh scallion.

Pancakes, Amaretto Sautéed Bananas and Caramel Sauce.

As if that Caramel Sauce was not enough, we opted to add a touch of light syrup.

No heavy, greasy cakes here. The pancakes were perfectly light and fluffy.

Brunch companion diner Dean Igoe.

The third choice for Entrée was Avila's Macaroni And Cheese, which sounded very tempting. I guess we'll try that when we go back. It's definitely worth the trip.

Quailty: Excellent.
Value: Outstanding, at $14.00 per person for the two course prix fixe menu.
Service: Superior

We highly suggest arriving early for your reservation to find local street parking or taking the MBTA as it's very T accessible.

Avila
One Charles Street South
Boston, MA 02116
Telephone: 617.267.4810

On The Bookshelf

2011-11-15T05:09:00.000-05:00

A couple of new books that are now out and worth taking a look at recently arrived at TBF Headquarters. First up, THE ITALIAN TABLE by Ron Suhanosky, a well-known chef on Nantucket and in Manhattan, he is also a James Beard Award Winner.

With gorgeous photographs this covers everyday meals, family dinners, entertaining and special holiday dishes. The Seafood Saffron Risotto with English Peas and Grated Ricotta Salata looks to be our favorite so far.

MAKE THE BREAD BUY THE BUTTER by Jennifer Reese, the former Book Editor at Entertainment Weekly.

If you've ever wondered if making it yourself is better or cheaper than this is the book for you. It covers everything from English Muffins to Turkish Delight. Jennifer says it's better to make your own Hot Dog Rolls and Dill Pickles but definitely buy the Ice Cream Cones! Maybe we should send her our Gourmet Pop Tart recipe? Oh, wait, it's already posted here on the blog! Happy searching and reading.

Where Boston

2011-11-14T05:27:00.000-05:00

Where Traveler is turning 75! Anyone who travels is familiar with Where Traveler, the ubiquitous guide to cities all over the world. So, as most of our readers are travelers as well as food aficionados, we were not be surprised to be invited to the Where 75th Birthday Party recently at Noche in the South End. We joined lots of friends including what seemed like every concierge in the city of Boston and spent the night discussing the ever-changing hospitality industry and restaurant scene. Here are the party pictures. Congratulations Where Traveler!

Six Courses At BOKX 109

2011-11-11T06:54:00.000-05:00

As mentioned in our previous post, we recently visited BOKX 109 for a Chef's Table dinner with a very lucky group of Boston food bloggers. A Chef's Table is a private table not in the dining room but located in the actual kitchen of the restaurant, or very near it. Of course it costs more than the typical dining experience but all of the food is prepared right in front of you by the Executive Chef. Popular with gourmets, foodies, food nerds, whatever you want to call us, it is a far more intimate exchange with the people creating the food and a great way to meet Chefs and have discussions about all things food, new trends, tools, technology and whatever else comes up. So, here is a recap of our experience.

Our Amuse (or pre first course taste) was Seared Day Boat Scallop with house cured pancetta, truffle, wild mushroom, baby Brussels sprout leaves and cranberry gastrique. This set the course for the whole night. The cuisine would be simple, quality, seasonal ingredients, very well-prepared and perfectly combined. I love how this menu was crafted to be sophisticated by adding new touches without losing the central flavors on each plate. What also impressed me is that, someone, finally, is getting portions right. At a six course dinner one often gets a mouthful of each dish. These portions were generous without making you feel overfed. The wine pairing was a Ruinart Blanc de Blanc, Champagne, France. Great idea to pair a Champagne with all of the earthy, briny flavors at work here.

Roasted Beet Timbale with goat cheese brulée, pistachio brittle and balsamic onion jam. We've all had a beet and goat cheese dish and the combination is great but this was a way to kick it up to a higher level. The brittle, the jam, the hint of caramelization - everything worked perfectly. The pairing was a Chateau Ste. Michelle Riesling, Napa, California, 2009. This and the dessert wine were my new discoveries and soon-to-be new additions.

Lobster Stuffed Dove Sole with braised Swiss chard and roasted shallot cream. If I had to choose a favorite dish (they were all great) this would be it. The sole was perfectly baked and stuffed with generous chunks of flavorful lobster. Spellbound Chardonnay, Napa, California 2009 was the pairing.

Homestead Farm Pork Tenderloin, bacon wrapped, with house made mostarda, pickled tomato relish and corn cake. Pork tenderloin is one of my favorites. This was excellent and I loved the corn cake (sort of a polenta pancake) idea. The mostarda was the perfect choice and well-done. A Rosemblum "Appelation Series" Zinfandel, Paso Robles, California 2009 was the pairing and went very well with the pork. Paso Robles has some really great wines and the closest thing to a Mediterranean terroir that we have in the States. Good choice.

Fourth Course: Braised Beef Short Rib. The rib was from Brandt Farm and served with a fall vegetable ragout and bordelaise. Fall apart, meaty and delicious. A Robert Craig "Affinity" Cabernet Sauvignon, Napa, California, 2008 was the pairing.

Our dessert was a Triple Creme Panna Cotta with caramelized figs and spiced hazelnut praline. Alongside this dish were these surprise puffs of sour apple cotton candy. A huge hit!

We dove into this dessert so quickly that we even forgot to get pics of the plated dish! A Banfi Rosa Regale Brachetto d'Acqui 2010 was the dessert wine pairing. I never had this before but loved it and will definitely be serving this again soon.

I have always said that a great meal is made by the people you share it with. So, thank you Sara and Karen for making my end of the table the most glamorous and fun. More Beauté!!!

Thank you Executive Chef Jarrod Moiles for an awesome evening of incredible food.

BOKX 109 American Prime
Located inside Hotel Indigo
399 Grove Street, Newton MA 02462
Telephone: 617.454.3399

Expand Your Food: Viscoelasticity

2011-11-10T05:39:00.002-05:00

I feel obligated to make people think and dream about food in ways they never have before. I am a food writer, not a restaurant critic. I have no labels, no marketing speak, just a fascination with anyone who can tell a story, on any level, about what food is, how it is, or the ways we can excite the mind and emotions with it. I am fully aware that most readers will not make it through this video. I will be enthralled with those who actually take the time to learn something. It's about 90 minutes long but I guarantee that, even if you have no interest in science or never intend to cook anything, you will end up with some new idea you can apply to your life. Plus, it's a better way to spend your time than watching Dancing With The Stars.

Some background: Achatz is a throat cancer survivor who lost his sense of taste for many years yet still operates successful restaurants. Schoettler never managed a bar in his life.

Chef's Table At BOKX 109

2011-11-09T05:44:00.000-05:00

The wine was on chill, the glasses ready and the food bloggers anxious as we recently gathered at BOKX 109 American Prime in Newton, the guests of Executive Chef Jarrod Moiles. We were there to experience a Chef's Table dinner and I was particularly happy as I have always found Chef Jarrod to be very talented, creative and truly one of the unsung heroes on the Boston food front. A truly great Chef without all the bravura of celebrity is rare to find sometimes. What I did not expect was to enjoy the best meal I have had this year. I do not mean one of the best. I mean THE best. From the colors, flavors, food, wine and the special treat of having all the food prepared just a few feet from your seat, it was like sensory overload. There is so much to talk about that I'm breaking this into two posts. This first post will be just about the experience. Next, I'll go into all the dishes, ingredients and wine pairings.

This sea of elegant wine glasses set out was a tip off as to what was to come. You will really feel like you're being spoiled with great service when at the private Chef's Table.

The colorful food was all prepped and ready to go as we sailed onto our six course, three hour gastronomic extravaganza. The Chef's Table would be such an awesome way to celebrate a very special occasion with your closest friends or family or an amazing treat for your star employees. I guarantee you that they would never forget the night they dined here.

Half the fun of food blogging is capturing all of those beautiful food pics and we had no shortage of options.

The food bloggers were presented with the menu for the evening, all based on seasonal foods and listing the six wines that would accompany each plate.

Executive Chef Jarrod Moiles welcomes everyone to the table and explains what we will be seeing and enjoying for our feast, as we sipped champagne and prepared for our taste buds for the amuse bouche.

We were also free to ask questions about ingredients, sources and techniques and interact with Chef Jarrod. For instance, the oil used to sear these gorgeous day boat scallops is ninety percent canola and 10 percent olive.

Finishing off the goat cheese brulée.

Chef Jarrod preparing the braised Swiss chard for our lobster-stuffed dove sole.

Detail photos of the colorful food were encouraged, making for some really great images of our meal. These are the spoonfuls of house-made mostarda served with our pork tenderloin course. Amazing flavor.

It's really fun to see all of the slicing and cooking techniques of a professional chef in play right in front of you.

As the pots and pans are simmering away you are right there for all the amazing aromas.

In addition to the Panna Cotta and incredible dessert wine we were surprised by these clouds of Sour Apple Cotton Candy. You could literally see everyone's eyes widen when these were brought out.

In our next post we'll cover all of the food and wines we enjoyed in detail.

BOKX 109 American Prime
Located inside Hotel Indigo
399 Grove Street, Newton MA 02462
Telephone: 617.454.3399

The Power Of Candy

2011-11-08T05:18:00.000-05:00

We joined our friend Bianca Garcia (center) of Confessions Of A Chocoholic recently at the W Hotel, Boston, to celebrate, what else, chocolate!

Yes, the people from 3 Musketeers were in town to introduce their new, improved candy bar and selected a local blogger to host the event. This was the first time, for me, to see a well-known national brand work with a local blogger and they pulled out all the stops. Increasingly, bloggers are being recognized as influential leaders with thousands of loyal readers and followers.

Bianca hosted a party for 100 with open bar, passed appetizers, delicious chocolate desserts and all the full size 3 Musketeers bars guests could snap up. My kinda schwag!

With Sara Steele-Rogers of Eventbrite.

Congratulations Bianca! The power of blogging.

Playing With Taste

2011-11-07T05:16:00.000-05:00

It was a double treat at Harvard last week. First, we got a mini-lecture from the man who kicked off the whole idea of studying the chemistry of food: Harold McGee. I am fascinated by this man and his ideas. As the author of the seminal book: ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN, McGee began the whole scientific pursuit of food in 1984 and has figured prominently in this Harvard lecture series. Besides that, we have a common trait in that we are two of the skinniest food writers you will find. I suspect McGee was brought in as back-up just in case the featured Chef, flying in from Spain, was delayed by the October snowstorm which, in fact, she was, by two days.

McGee discussed the "Maillard Reaction" a phrase bandied about quite frequently in food circles these days, which most chefs and cooks know as "browning" or "caramelization." To demonstrate he had a student take a simple pan of water and sugar and introduce it to heat as he explained what was happening at the molecular level. As the student stirred the pan slowly the mixture changed completely in texture, color and smell. The aroma of bubbling caramel wafted over the lecture hall and you could trace the path of diffusion by the murmured "oohs" and "aahs" in the audience. This is the Maillard Reaction. If you've ever had a great cook in your life, a parent or grandparent, who instinctively knew how to cook or who was taught by years of tradition, these are the things they knew through trial and error, lots of mistakes, maybe even generations of burnt offerings. It amazes me, each week, to think that I am sitting in a Harvard lecture hall and studying these things that Grandma practiced every day but knew nothing about.

Another thing McGee casually mentioned concerned the anatomy of human taste. Up until now it has always been thought and generally accepted that taste buds on certain parts of the tongue are only capable of experiencing specific tastes. We have all heard it, the front of the tongue tastes only sweetness, the sides saltiness, the back sour. The latest research indicates that ALL buds on the surface of the tongue experience ALL tastes equally. Those taste combinations are recognized, realized and remembered in thousands and thousands, almost endless, distinct and different tastes.

The name Carme Ruscalleda rolls off the tongue in all of it's Spanish glory. She is the captain and creator of Sant Pau, the legendary restaurant that celebrates the beauty and wonder on the foods of Catalunya. Her lecture is entitled: Playing With Taste Through Browning. She presents food as art, playing with texture and color and each month her eatery features a different color. October was brown: color marron. As most chefs in the series, she mixes centuries-old traditions with the very latest technology. She has an uncommonly huge staff. She is far less concerned with the bottom line than with the quality and beauty of the food experience.

She speaks to us through a Spanish interpreter but I still drink in every syllable she utters of this romantic language. She tells us, lovingly, of the menu she does each month of the four small bites of color: Micro-Menú De Aperitivo. There is a demo of the browning of bread crumbs and for a few, lucky people like me, a taste. She tells of the restaurant she opened in Tokyo and explains that the "impresario" who backed it owns thirty other restaurants and apparently has the very deepest of pockets. He understood that the Sant Pau experience is about the food, not chasing the money. She accepted the offer on that understanding.

We were able to snag one of the menus for the De Aperitivo. The beautiful hand drawings printed on the finest quality linen paper put to shame most menus. These little works of art.

Science and Cooking Monday nights at Harvard

Sneak Peek: Brunch at Avila

2011-11-06T22:48:00.004-05:00

Mr. Igoe was enjoying the Pancakes with Amaretto Sauteéd Bananas and Caramel Sauce at brunch today. Avila. What were your happy eats this weekend?

In The Kitchen With Campbell's Soup

2011-11-04T19:51:00.005-04:00

You have it, I have it, even Pop Artist Andy Warhol turned it into an icon of Americana: Campbell's Soup. I thought it was really interesting that this national brand pulled out all the stops and turned to influential Boston food bloggers for a day in the kitchen and a hearty lunch on a cool November afternoon. It was a walk on the lines between corporate food and local, regional fare and especially full of insight since we attended with two friends who are Registered Dietitians and authors. This was the second event I've been at recently where big names are reaching out to local blog-publishers for insight, information and an exchange of ideas. We'll have the full post on it next week.

Turner Fisheries Fall Menu

2011-11-04T05:53:00.001-04:00

We recently joined a group of Boston's most popular food bloggers at Turner Fisheries to sample their new Fall 2011 menu. There were a number of high points during our tasting, which we'll review. Chef de Cuisine Armand Toutaint also joined our table to discuss the menu, sourcing and sustainability.

The mouth-watering Grilled Island Creek Oysters With Maitake Mushrooms and Riesling Cream.

Crispy Calamari With Pappadew Peppers, Capers and Roasted Garlic Aoili. Very nice! The cornbread coating was an unexpected surprise and the frying oil was obviously very clean and fresh, the key to any fried dish. We also sampled Lobster Tacos With Ancho Aioli and Corn Fennel Pico, perhaps my favorite appetizer, with generous chunks of lobster.

After appetizers and wine my first plate was the Jonah Crabcake With Apple Slaw and Tamarind reduction. I liked the Fall flavors of the slaw and it matched well the crabcake, which is always good at Turners.

My main dish was the Grilled Salmon, again very well done.

I loved the Stir Fried Rice With Shrimp. I think I ate half the portion served to our table.

My table companion, Jacqueline Church of Leather District Gourmet, chose the Hybrid Striped Bass With Butternut Ragout, Cannelloni Beans and Broccoli Rabe. I did not taste this dish. She seemed to rather enjoy it.

The Dessert Tray included Warm Bourbon Glazed Pecan Pie, Boston Cream Pie With Creme Anglaisee, Butternut Gelato and Gold Dusted Opera Cake With Raspberry Coulis. The Boston Cream Pie was a bit dry, all others were excellent.

Turner Fisheries
10 Huntington Avenue
Boston, MA 02116
Telephone: (617) 424-7425

Product Testing May Cookie Co.

2011-11-03T11:33:00.014-04:00

We've been busy testing products lately and are sharing the results for some of the best we have found. First up is May Cookie Co., which produces all natural cookie mixes and advertises a product that is lower in sugar with more wholesome ingredients. I will say that these are much closer to homemade than any of the other mixes I have tried.

We tried the Triple Chocolate Chip Oatmeal, with rolled oats and natural raw sugar. There are many other varieties including egg and dairy-free recipes.

All of the ingredients are included and in separate bags. I like that idea. It's like they have taken the fresh ingredients and just handed them to you measured. Mixing them in the proper order is what makes them seem more made-from-scratch.

Mixing together the butter and sugar took quite a while. This could be for two reasons. First, the sugar was raw, brown sugar, not the white, refined variety. Second, I don't think I let the butter soften enough. Raw sugar, which is obviously less processed is grainier. So, it did take much longer to whip the sugar and butter into a light and fluffy mixture.

Next up was the baking. They recommended time was 9-14 minutes. We found that the higher end of that scale was required.

The cookies baked up near perfect. I am going to test bake another batch of these only to try two improvements. First, I really did not let the butter soften enough. Next time I will leave it out overnight. (Also, NEVER be tempted to use your microwave to soften butter or use melted butter instead. The result will actually be a much drier cookie). The other thing I am going to try is sifting the ingredients, even though they are pre-mixed. Also, the cookies go stale rather quickly. This is actually a good thing, since more natural foods (with less chemicals and preservatives) go bad more quickly. Typically, the quicker the food goes bad the better it is for you. So, make sure you freeze whatever you will not eat within a few days.

For more information on May Cookie Co click here.

The Vid

2011-11-01T23:56:00.004-04:00

I am typically in the 3rd row, center and always wearing my signature white hoodie and cap for Harvard lectures. It's a tradition. Kind of like the applause after the chemistry lecture. Harvard likes traditions.

Wylie Dufresne at Harvard

2011-11-01T18:59:00.010-04:00

Chef Wylie Dufresne recently spoke in Cambridge and we were there. "Proteins and Enzymes: Transglutaminase" was the official title of his presentation but to us it was just plain magic.

The Science Center at Harvard was packed for their ongoing Science and Cooking lecture series, with people literally standing and sitting in the aisles. And no wonder. Chef Wylie Dufresne of the extremely popular wd~50 in Manhattan was the guest speaker. Dufresne has gained a large following and is known as a sort of Willy Wonka of the modern day. Without going into the science, Dufresne uses the transglutaminase process, which utilizes proteins and enzymes, to create what he calls "meat glue". In fact, it can be used to glue all and kinds of foods together. Just a few that he demonstrated were ribbons of radishes and peanut pasta.

A sheet of radishes.

Ribbons of radishes.

A sheet of glued peanuts.

Ribbons of peanut pasta.

The lecture series runs through December. Check it out here.

Fleming's Steakhouse

2011-10-29T00:57:00.009-04:00

Sliced fillet with risotto.

We were invited to dine at Fleming's Prime Steak House and Wine Bar this week. Michael Edwards has gone all out to source some fine wine and create small plates that are rich. 100 wines by the glass! Although steak places abound here, this is the new place to try.

Lobster tempura. What is better than a huge chunk of lobster with a fine white wine?

Fleming's
217 Stuart Street
Boston, MA 02116-5401
Telephone: 617.292.0808

Happy Halloween Weekend!

2011-10-28T15:34:00.002-04:00

Test Baking

2011-10-28T00:18:00.008-04:00

We spent the whole day yesterday test-baking cookie mixes. It was a nasty weather day in Boston so the timing was right. We discovered that Kerry Gold butter makes a huge difference when baking. Always go for the best.

Part of baking is waiting, so we passed the time perusing the latest winter fashion trends and listening to music on BBC1, reading through catalogs, dreaming of ski trips with M Miller, drawing in notebooks and all that.

So, oatmeal, raw sugar, organic egg fresh cookies for breakfast tomorrow with cappucino and, for me, a pile of fresh ricotta on a plate.

Bivalves And Bubbly At Legal Harborside

2011-10-27T05:57:00.002-04:00

What is better than enjoying champagne and oysters at Legal Harborside on a crisp, sunny Fall afternoon? Not much.

We sipped glasses of Gosset Brut "Excellence" Champagne and Laurent Perrier Brut Champagne.

We recently joined up with friends and, well, at least one interesting new character, at Legal Harborside for fun afternoon on their all-weather roof deck as guests for the Bivalves and Bubbly event, a hedonistic afternoon of half-shells.

With Bianca Garcia, food blogger of Confessions Of A Chocoholic.

We had raw oysters...

With Bianca and Jennifer Che of tinyurbankitchen.com.

We had stuffed oysters...

Mikal even squeezed the event into his busy social schedule.

Fried oyster with aoili were one of our fave tastes of the afternoon.

Fried oyster sushi cones were also excellent.

Fried oyster sliders!

And, of course, what would an event be with the comic relief, in this case The Naked Cowboy, who made it all the way in from Times Square just to pose for awkward pictures with us. Bianca made me do it! Seriously, this was a very fun spot to hang out with friends and have lots of laughs on a weekend afternoon. Thank you Legal Harborside.

Legal Harborside
270 Northern Avenue
Boston, MA 02210
Telephone: 617.477.2900

Six Courses At Brasserie JO

2011-10-26T05:02:00.000-04:00

We were recently feted like French Kings at a six course feast at Brasserie JO at The Colonnade in Boston, complete with wine pairings. Our hosts could not have been more gracious for this very special evening and meal that began with passed plates of appetizers including Croque Monsieur, Chicken With Honey and Peanut Butter and Jam Biscuit, which was my favorite.

Upon arrival, we were invited to sample some of the new Autumn Martini Recipes. This is the Cranberry Cobbler. I enjoyed the Spiced Apple Cider. Other mixes included a Pumpkin Pie and Vanilla Carrot renditions.

TBF (it was a windy night) with David Colella, V. P., and Managing Director of The Colonnade and Chairman of the Massachusetts Restaurant Association. I had spoken on a panel on Social Media at the annual M.R.A. Summit last year. We had a very interesting conversation about the power of Social Media in the food and hospitality industries and casino gambling in Massachusetts, which the organization is against.

We began with an Amuse Bouche of Pressed Lamb with Housemade Relish and a very dramatic presentation. Nice start.

Not only did Executive Chef Nicholas Calias visit each table to introduce and talk about every dish but Sommelier David Cicciarella also introduced each wine. Very nice, personal touch.

Our First Course was Pan Seared Diver Scallop with Vanilla Beurre Monté, Butternut Squash and Confit Fennel. I loved the vanilla undertones. That was new to me. Wine Pairing: Francois Villard Viogner.

A Frisee Salad was our Second Course with Poached Quail Egg, Brioche and Banyuls Glazed Lardon. Any salad that includes a poached quail egg and those amazingly rich lardons hits all the chords. I loved this dish. Wine Pairing: Louis Boillot Cremant de Bourgogne Rose.

Our Third Course: Sablefish with Saffron Fumet, Mussels and Pommes Boulangére. Wine pairing: Domaine Ferret Pouilly-Fuisse. Great dish and great French pairing.

Fourth Course: Beef Tenderloin En Croute included Wild Mushroom, Parsnip, Fondant Potato, Mustard Greens and Thyme Jus. This is a difficult dish to carry off. The crust on the tenderloin is usually gummy. I wish they could find a way to make it crispier. Wine pairing: Chateau Greysac.

The Cheese Course included Pear, Bleu d'Auvergne Pot de Créme and Tomato Marmalade. According to Chef, those tiny pear balls took hours to prepare. The Pot de Créme was excellent. Wine Pairing: Pierre Sparr Riesling. Very nice choice here.

Detail of the Tomato Marmalade.

Dessert was Carmelized Pumpkin Tart, Salted Caramel Ice Cream and Almond Brittle. Flaky, creamy, sweet and a touch of salt. The wine pairing was especially nice here, Redwood Orange Muscat.

This often-overlooked destination for French cuisine reminded us that their fresh, new takes on dishes deserve a fresh visit. We'll definitely be back.

Brasserie JO
120 Huntington Avenue
Boston, MA 02116
Telephone: 617.425.3251

Lunch At L'Espalier

2011-10-25T05:42:00.001-04:00

We enjoyed a very elegant luncheon recently in the private library at L'Espalier as the guests of Pasternak Wine. The wines featured were all from Chateau La Nerth, a French winery which operates 3 properties and is long on tradition. On hand to speak in-depth about the wine was Export Manager Christophe Bristiel (seen here, left).

For an Aperitif, we enjoyed a 2010 de Montezargues Tavel Rose made with 8 grapes. This was a very nice wine, indeed, to begin with. I should say that all of the wine pairings were excellent and a great introduction to La Nerthe although I did like some a few better than others.

Our first course was the Fisherman's Daughter shrimp with Apple Street Farm heirloom tomatoes, cucumber ice and basil seed "caviar". This course was matched with a 2010 Chateau La Nerth Chateauneuf du Pape Blanc and a 2009 du Pape Blanc "Clos de Beauvenir". The shrimp was nice and my favorite sip was the Clos.

Our main course was this succulent Colorado rack of lamb, herbes de Provence, black garlic, fennel purée and Apple Street Farm baby carrot. Apple Street Farm is the farm about 30 miles outside the city owned by L'Espalier Chef Frank McLelland.

The lamb was paired with a 1982, 1986 and 2001 Chateau La Nerthe Chateauneuf du Pape Rouge. My favorite was the 1982.

The Grand Fromage cheese plate was exactly what one would expect from L'Espalier, the perfect blend of cheeses, dried fruit and nuts to end the meal. Again, 3 wines were paired here: 1999, 2000 and 2001 Chateauneuf du Pape Rouge Cuvee des Cadettes. My favorite was the 2000.

The highlight of the luncheon may have been this 1995 Fin de La Nerthe. Over 15 years old, it has never been imported to the U.S.A. before. We were the very first to experience it and was was sheer heaven.

Chefs Nandu Jubany and Carles Gaig

2011-10-24T06:52:00.000-04:00

Harvard hosted legendary Spanish Chefs Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) last week for their Science and Cooking lecture. What I loved about this presentation was that it was a mix of an older Chef with a younger one, utilizing techniques that are hundreds of years old and traditional with those that push the limits of modern gastronomy. The lecture title was: Mixing The Unmixable.

It was a night of sauces and the entire lecture hall was even treated to a taste of an amazingly simple yet flavorful sauce by Chef Gaig.

The other first was that we got to take a look at the sauces under a microscope! It was so interesting to see what was going on at this level, the size of the bubbles and the agents required to allow oil and water to be mixed.

Tonight's lecture will be from Wylie Dufresne so if you're heading over I would highly suggest that you arrive early. These lectures draw hundreds of people and this will be quite the popular lecture.

Charles Regatta 2011 Pictorial

2011-10-22T18:43:00.013-04:00

José Andrés at Harvard

2011-10-18T15:07:00.007-04:00

Chef José Andrés at Harvard University.

By now most readers know that I have been attending the Monday night lecture series Science and Cooking at Harvard. These lectures are not only amazingly informative and interesting but also open to the public and free. Recently, one of my favorite Chefs, internationally-renown José Andrés of the Think Food Group was the featured speaker. The first 15 minutes or so is the actual science lecture, pared down from what is actually taught in the classes at the School of Engineering and Applied Sciences. The topic that night was Gelation and Spherification. Much of the lectures deal with molecular gastronomy, as some might call it. Andrés refers to it as avant garde cooking. I refer to it as techno-emotional cooking. The lecture portion covers the real science of what is happening. Things like theories of uniform motion and how uniform flow occurs at a constant velocity were presented. The diffusion of ions, which move like a random walk, in any direction, fascinated this non-scientific foodie but it really explained the principles behind what causes gelation in foods and nature.

Andrés is a very entertaining and animated speaker and very down-to-earth, despite his fame. He laid out a very convincing case to the critics (mostly food writers) of molecular gastronomy. He explained that all of the things he does in the kitchen, like creating those crazy foams and gels, occurs in nature. He recounted the personal story of how he and his wife were out boating one day and the sea had whipped up a natural foam on the water. He scooped some into his hand and tasted it, much to his wife's dismay. He now uses a foam with a salty, briny taste in some of his seafood dishes, much to the delight of diners.

I highly recommend this series for all foodies and anyone who likes to think outside the box. Beyond the food, it is really a lesson in creativity. Some upcoming speakers include Wylie Dufresne and the man who started it all, Ferran Adria. I look forward to seeing you there.

Here, again, is the link for more information: Science and Cooking

It's all about The Food

2011-10-17T01:32:00.004-04:00

All this week we are going to delve into the food scene like no Boston food blogger has ever done before.

Legal Harborside Fun

2011-10-15T21:05:00.005-04:00

With Bianca Garcia today at Legal Harborside on a sunny yet windy day. Bianca's Mom was also there, with Mikal (pronounced Meek-Elle), Lindsay Rotondi, Roger Berkowitz, Dan Shaughnessy and, yes, The Naked Cowboy. Interesting mix of people. Full post to come on the amazing champagne and oysters we sampled. Can't wait for that W Hotel Three Musketeers event!

Boston Local Food Festival

2011-10-13T19:43:00.012-04:00

We were determined to attend the Boston Local Food Festival this year as we had missed it in previous years and were so glad we made it, despite a very busy schedule. We ran into lots of old friends like Alex Chamberlain, who led the very photogenic team from Stone Hearth Pizza. Loved the pannini! Stone Hearth is soon opening their 4th location in Allston. There were lots of demos, samples, info on local food sources, music, tons of fun people and the very nice view from the Ft. Point area.

Chef Michael Ehlenfeldt of Stone Hearth led a demo on how to separate a chicken properly. Everyone should know how to do this. Maybe we will to a video of this on the blog soon.

Fall: Time For Baking

2011-10-11T15:46:00.007-04:00

Although you'd never know it by the weather in New England over the past few days, it is Fall and that means we are heading back into the kitchen for some baking.

We receive lots of books to review and here are some of the most recent titles we've looked over and chosen as our favorites.

All contain gorgeous food pics and, of course, full recipes and new ideas. I absolutely love the idea of giving food as a gift and there are some inventive ideas here. How could I resist home-made English Muffins?

Happy reading and baking everyone!

Grant Achatz and Craig Schoettler

2011-10-06T05:00:00.000-04:00

We were at Harvard this week to attend a lecture as part of the Cooking And Science lecture series run by the School of Engineering and Applied Sciences. The featured Chef/Lecturer was the famed Grant Achatz, well known as the Chef/Owner of Alinea in Chicago and a wizard of techno-emotional cooking. Achatz fascinates me and does some of the most amazing things with food, all designed to create unique, participatory experiences for the diner. There were several hundred in attendance yet, as I scanned the audience over and over, I didn't notice a single food blogger that I recognized in the entire hall. Pretty shocking, to me, anyway.

Achatz chose to focus on his latest project: Aviary. Others might call it a bar, because they primarily serve drinks. Achatz explained that their whole approach was to treat it as a restaurant. Thus, there is no bar. All of the amazing drinks are prepared in a kitchen by specialists, using, in many cases, some very expensive machines and the latest technology to produce some amazing drinks.

Although Achatz may hold the name cache it was Aviary Executive Chef Craig Schoettler who stole the show. The very dapper, which, believe me, is rare for a Chef, Schoettler explained a few of the techniques employed to create the drink experience at Aviary and conducted a few demonstrations. Included in the lecture was the video below, which reveals the genesis of a drink called: Old Fashioned In The Rocks. Yes, IN not ON. Rock on Schoettler. Fascinating stuff.

For Wine And Beer Lovers

2011-10-05T05:40:00.000-04:00

If you are one of the lucky 100 guests to be attending Grapevine Travelers Fall Grand Tasting event this coming Saturday then you already know of their great reputation for a large selection of fine wines. What you may not know is that they have also built up quite the impressive inventory of beers. They've got some great microbrews and some very nice Belgian beers that you won't find anywhere else locally. If you're looking to expand your horizons with some rare imported beers, we suggest you try them out. I love the Belgian Tripl varieties myself!

Grapevine Travelers
18 High Street
Medford, MA 02155
Telephone: 781.396.8463

Lunch At Del Frisco's

2011-10-04T05:06:00.000-04:00

We were invited to a small lunch for four at Del Frisco's recently where we enjoyed the ambiance and great views of the water from Liberty Wharf. The first thing that greets you, if you have not been here, is the large, circular bar with views from two sides. Del Frisco's is quite popular with sports celebrities, and I mean the very top names in Boston sports, who can be seen dining here regularly. For weekdays they do offer and express business lunch, guaranteed to get you in and out within 45 minutes but I think it would be an ideal lunch for business entertaining and longer lunches, as well. Where else can you treat a client to a great steak and that view?

My first appetizer was the Shanghai Style Fried Calamari, which I loved. The sweet and spicy flavor was a welcome and different twist on calamari for me. I'd definitely order this again.

I sampled the Ahi Tuna Tartare, which was good, as tuna tartares go.

Although I chose not to imbibe, I can say that I have tried the cocktails at Del Frisco's (A Breath OF Fresh Pear is great). I was assured this Mod French 75 was quite nice and, I admit, it looked tempting.

The Lobster Shrimp Club. Ever since I enjoyed a buttery lobster salad roll I have to admit it has become my favorite. It would be really nice to see that on the menu here. However, this version was good, especially that layer of rich bacon that actually worked for me with the seafood.

I was told the steak sandwich was very good. The few fries I tried, were great.

One of the standout tastes from our lunch were these house-made french fries, seasoned with salt and pepper. We devoured so many we had no room for dessert.

Another special worthy of note is the Power Couple Sundays: three courses for two (filet mignon included) for $99. On October 7 they will be hosting an Evening Of Classic Malts with Peter Zimmerman, Master Of Whiskey. Sis courses paired with single malt scotches: $125 per person.

Del Frisco's Steak House
250 Northern Avenue
Boston, MA 02210
Telephone: 617.951.1368

Oktoberfest Harvard Square 2011

2011-10-03T05:49:00.001-04:00

We finished out the weekend with an outrageous Polka on the streets of Cambridge with protest band Rude Mechanical Orchestra performing the "Smash-A-Banka Polka" and lots of delicious street food at Harvard Square's Oktoberfest 2011. This event just gets better and better each year. I have to say that Chez Henri, Russell House Tavern and Cardullo's were our favorite booths this year and the music, as you can see, was quite colorful. I was also impressed by the Happy Post Project, which seemed to get a LOT of attention with the crowd. I found it really interesting that despite the economy, politics, terrorism and what seems like a flood of bad news on a daily basis, people were so eager to jump up and say what makes them happy. Then again, my posts are always happy.

Get Out there And HONK!

2011-10-02T07:55:00.001-04:00

It's Sunday. We're enjoying a long, snoozy and leisurely brunch but then getting our HONK! on. Yes, the HONK! street band festival is back in town this weekend and it has invaded Davis Square, where people are literally dancing in the streets. There are a large number of bands from all over the country. We've already made new friends from Milwaukee and New Orleans but this band was our favorite so far: Detroit Party Marching Band. They seem to be stirring up the most fun and were impressed that I was born in their fair (well, except for the economy, city planning, and loss of Motown) city! Plus, who cannot love a band with a mascot named Whiskey The Fighting Cock? HONK! will parade from Davis, down Mass. Ave., into the heart of Harvard Square today to kick off Oktoberfest 2011 with raucous splendor. Believe me, it's quite the colorfully alternative spectacle one could possibly imagine. Harvard Square's Oktoberfest features some of the best street food anywhere. See you there!

Boston Fashion Week 2011 Wrap-Up

2011-10-01T05:19:00.001-04:00

Well, Boston Fashion Week 2011 has now wrapped up. I don't know how or why it so happened that someone who basically writes about food was invited to so many fashion events and shows but it certainly was a whirlwind of fun, exhausting yet, at the same time, exciting. Although I hardly have the wardrobe for such endeavors it was amazingly fun to be invited in to meet so many creative, interesting, funny, beautiful, unusual and, yes, tall, very tall people. I met dozens of young and talented personalities: writers, photographers, designers and artists and made many new friends. After a week of running around and staying up way too late at night writing, there are always those images you look at again that were somehow edited out and you now wished you had included. So, here they are. I saw so much impressive talent out there this week that it is difficult not to be optimistic about the future of Boston. Thanks everyone for the invites and including our little blog in the fashion ride! As Alex Hall said to me: "Next year is going to be even better!"

Wild Flower Dance Fashion Show

2011-09-30T05:10:00.003-04:00

Not every runway show during Boston Fashion Week is under The Tent. As much as we loved being there we also like to venture out into smaller places and see what young, creative types are doing just because they love doing it. This was a really eclectic mix of fun, interesting people gathered in a small place tucked inside an area of the city that is off the beaten path, the Bulfinch Hotel. The young photographer/fashion blogger in the white shirt is Benjamin Glassner, who impressively got right in there with a group of very aggressive professional photographers and held his ground. Jimmy Guzmán and Ashley Rose Mersky are the young designers who organized the event. He did all of the flower creations including, yes, the hairpieces. She did all of those gorgeous corset designs. The models were not all 6 feet tall or what some might consider conventional but they were beautiful and having fun and what more is there in life than to be getting out there and enjoying it? This was probably the quirkiest event I attended during Boston Fashion Week 2011 but it will definitely be one of the most memorable and a fitting way to end this great celebration of style that it has been. Now back to the food coverage!

Alex Hall Model Party At Forum

2011-09-29T05:14:00.000-04:00

With Alexandra Hall, Fashion Editor of The Improper Bostonian.

We attended Alex Hall's Model Party for Boston Fashion Week last night held at Forum on Boylston Street. First of all, if you have not been here, it's not anything near like the former restaurant space was. It's been totally renovated and opened up, including lots of window views that were never there before. The food was great (send us those cheese sources), the drinks were great, the music, the mood, the mix of people, the gift bags from Joico ... everything just added up to the perfect party. Thank you Alex and The Improper gang for throwing a very nice Boston Fashion Week bash.

With our great friend Catherine Stanton-Schiff of Brugal Rum, who was a sponsor at the event.

We sipped on a drink called Cover Shot: Brugal Anejo Infused Rum with Crimson Mint Syrup. Very nice. This will be on the menu at Forum when you visit.

With Jo Swani of The Moxie Agency and fellow Advisor to Future Chefs.

With the one and only Jonathan Soroff.

With Christine Liu.

And let's not forget all of those gorgeous models!

Boston Fashion Week 2011

2011-09-28T05:43:00.002-04:00

It's Boston Fashion Week 2011, which means that our event calendar is pretty much double what it usually is. It's been a dizzying pace. We started out last night at Middlesex Lounge for the Media Bistro gathering, where we met Callie Crossley of WGBH and discussed social media, food and wine, three of our favorite topics. Next, we zipped over to Brahmin to be with the beautiful people for their opening night party. We bumped into Leigh Harrington of Where Boston with whom we shared our MoreBeauté app as we sipped cocktails in mason jars, munched on delicious appetizers like spicy shrimp and enjoyed the Speakeasy feel of the renovations. The finale was at The Tent for the Mark Miller Show for Boston Fashion Week 2011. His stunning fur creations were really amazing and it was a chance to chat and mingle with the fashion crowd. So, the more we see and do this, the more we'll be writing, photographing, videoing and posting.

An Italian Feast At Towne

2011-09-27T05:02:00.002-04:00

As the Ferraris lined up at the curb we arrived at Town Stove And Spirits last week for a very special dinner and event to benefit Perkins School For The Blind: A Taste Of Italy. This was a true Italian feast with very authentic dishes classic to the City of Rome.

My guest and dining companion for the evening was Jimmy Guzmán, GM of The Bulfinch Hotel. Who can resist stopping for a shot on the red carpet? Thank you Joanna Roffo!

We sipped on cocktails and mingled with friends Bianca Garcia, Richard Auffrey, Lindsay Rotondi and Joanna Roffo before heading upstairs to the elegant main dining room where our window seats overlooked Boylston Street and that fabulous row of gleaming Ferraris. From the moment we arrived, the service was absolutely the height of professionalism.

We peeked in on our friend, the always colorful Chef Lydia Shire, hard at work in the kitchen.

These Lobster and Cheddar Bites were incredibly good and Jimmy's favorite taste of the evening.

Dates wrapped in bacon, one of my favorite appetizers.

For his first course Jimmy went with the Roman Carciofi Alla Giuda, which translates to fried artichokes. I am not an artichoke fan but I tried it and it was interesting and definitely seasoned well. Jimmy loved it.

To start, I selected the Roasted Yellow Pepper Soup With Pecorino-Parsley Sformato. It tasted every bit as good as the colorful presentation looked, creamy and sweet with that perfectly balanced and gorgeous, smoky sformato.

For our second course we both enjoyed the Buccatini Amatriciana. This dish is made with dried pork cheek and is a true Italian classic often served in the restaurants of Rome but less so in the USA. Rich but not overly salty, this was an excellent rendition. My fave plate of the night.

As a main course, I went with the Roman Veal Saltimboca With Roman Gnocchi. This was a standout, perfectly done with that crisp pancetta and melt in your mouth gnocchi that was surprisingly light.

Jimmy went with the Abbachio, Grilled Baby Lamb, as his main. I tried a mouthful, including the bed of white polenta it was served on. It was delicious.

Although we had already ordered dessert Chef Lydia made us feel like real VIPS by sending us out a Strawberry Shortcake With Rhubarb Ice Cream to try. The flaky, delicate biscuit was still warm, the strawberries juicy but that ice cream was the star on the plate.

Our second dessert was the Buttermilk Panna Cotta which was also excellent.

This perfectly executed event was really elegant and a stunning feast. Thank you Towne and Chef Lydia Shire!

Town Stove And Spririts
900 Boylston Street
The Prudential Center
Boston, MA
Telephone: 617.247.0400

Missing Trig

2011-09-25T09:00:00.001-04:00

Look at that Calamari, spicy and sweet.

We had a relaxing, intimate lunch for four yesterday at Del Frisco's, looking out at the foggy waters of Boston, the clouds, eating and talking about food. I love when dining companions chat about places they have been and I was lucky to hear about Comerç 24 in Spain. My inspirational food blogger, Aidan "Trig" Brooks was once the Chef de Partie at Comerç 24 so there was an instant connection. His blog, Aidan Brooks: Trainee Chef was the very thing that led me into the world of blogging and all of these wonderful people I have met by doing so.

That's Trig at work at the very same restaurant, a London boy, doing his thing in Spain. He was one of the most influential food bloggers in London. I really miss Trig because he, sadly, gave up his blog. You need to jump back in mate. Never give up when your fame is about to explode. Come back Aidan Brooks!

Our New Fave Thing

2011-09-24T06:54:00.001-04:00

Here's a Hint: We've found a new poolside companion. Weighing in at Zero, as in no calories, sugars, artificial sweeteners or sodium. It's the ultimate simplicity, which is great after navigating those long and complicated social events! Seriously, we tasted Hint at a recent event and fell in love with the idea of water infused with chunks of fresh fruit, then bottled. The watermelon is a winner, especially after a workout, and pretty much instantly relaxing anytime.

Feast On A Farm

2011-09-23T05:42:00.000-04:00

We were recently the guests of Les Dames d'Escoffier at our, believe it or not, first farm to table dinner: Feast On A Farm. This very special night was held at Verril Farm in Concord and was a benefit for Future Chefs and The Food Project. It was an intimate gathering of about 80 guests, a chance to spend time with great friends and meet some new people while enjoying the freshest, local food one can possibly find. I highly recommend trying a harvest dinner like this one during the fall season, where guests sit at one long table, enjoying an incredible meal and great conversation, which mostly revolved around, well, as you can guess, food. And these people were serious eaters.

We sipped on warm cider and rum, Harpoon Beer and Ale, and Castello Monacki Kreos Rose while enjoying appetizers such as the Bruschetta With Fresh Farmers Cheese, Fig and Aged Balsamic, Beet Ravioli with Goat Cheese and Baby Potatoes with Gravlax and Sour Cream. The fried kale was unforgettably good. As the sun set over the fields, we enjoyed the main dinner which included an incredible Spiced Cornbread, Heirloom Tomatoes with Herbs, Risotto with Seasonal Vegetables, Blood Farm Pork Loin Roast, Open Meadow Farm Roast Beef and Grilled Rum Soaked Peaches. We finished with Upside Down Apple Cakes and Creme Fraiche.

The real stars of the show were the Future Chefs. We were very proud to visit them at work in the kitchen but even more proud at the applause these hard-working young stars received at the end of the dinner. Thank you, Les Dames, for one of our most memorable food events.

Fashion Week Boston

2011-09-22T21:18:00.003-04:00

I have always believed that food and fashion go together, mostly when editing the tons of food pics we review every week! It's Fashion Week in Boston so if you want to join us for a fun event please come to this one. I promise you flattering pics!

New England Dessert Showcase 2011

2011-09-22T05:42:00.000-04:00

We visited the New England Dessert Showcase 2011 last weekend for some sweet treats and and a look at what's the latest thing in confections. This was the third show we've attended and it just seems to get better and better each year. The first people to anxiously greet us were the fabulous ladies of O'Sugar! Cakery. You need quality cakes made from scratch? They got 'em.

These amazing and colorful treats were made by Kueh of Quincy. They use rice, rice flour, tapioca and sweet potato or yam to create them and were one of the most intriguing tables at the show. It's like a cross between pudding and candy on a stick.

Did I mention that the show featured the world's largest cannoli? The shell, made by Golden Cannoli in Somerville, was a majestic ten feet long.

Julie Wetherbee, of Dirty Water TV fame, was hosting the main stage and stopped over to ask us for an interview. Adam of @ConciergeBoston, my guest for the event, and I chatted for a few minutes about our favorite tastes at the show. All without make-up, wardrobe or hair. Well, not for us anyway.

The ladies of Batch ultra premium ice cream were there. We felt compelled to sample their salted caramel flavor to make sure it was spot on. It was!

All in all, it was a very fun afternoon. Enjoy the pics!

Fashion

2011-09-22T03:06:00.004-04:00

As much as we love food we can't help but share late night fashion updates from our dear friend across the pond: Pelayo Diaz. Fashion Week Boston is upon us and it's getting us in the mood. As most of us go into Fall and Winter, the fashion editorial calendar thinks ahead to next Spring and Summer. I am always intrigued by the similarities between food and fashion. It all seems to be seasonal, organic, creative and a great mix of what we like and don't like. A good menu makes you sit back and think. It inspires you. It encourages you. Kinda like a great fashion show.

Flatiron at Bulfinch Hotel

2011-09-21T05:29:00.000-04:00

We visited a hidden gem recently, a small space quietly tucked away in an often-overlooked area of the city, Flatiron at the Bulfinch Hotel, a boutique beauty within easy walking distance of both historic sites and event venues. My first impression when I walked into the space was: this would be the perfect place to have a party. One end has a lounge feel, with comfortable seats and an open floor.

The other half of the room is the dining area, small tables, quiet, cozy, like your own, private dining club.

The bar is exactly what you would expect a comfortable, intimate little bar to be and this is where we decided to sit and enjoy some drinks and tapas after our tour of the hotel and rooms.

Bulfinch Hotel is spearheading an effort to develop the West End (wait...Boston has a west end?) by encouraging the burgeoning arts community there. Long in the shadow of "The Garden" this area of Boston is often overlooked for its many other assets. In that vein, Massachusetts College Of Art And Design was brought in to outfit the hotel with all new, original works of art. The old idea of the West End is already giving way to the new idea of the SoCA (south of canal street) movement.

Arancini Tequila: Fried risotto balls made with mushroom and fontina cheese. I would recommend a change to a finely chopped parsley, for presentation purposes, as strips wilt more easily, as they did here. This was served with a tomato sauce rather than the tequila-orange reduction shown on the menu. I like that idea. It was still my favorite taste.

Gambas Flat Iron: Sauteed shrimp in a white wine, cilantro and thai chili reduction served with freshly toasted garlic crostini. Loved the cilantro.

We tried both the white and red sangria. I preferred the white but the red was still nice.

Chuletillas: Grilled lamb chops with sweet soy chipotle, served with a corn and black bean compote. Nice!

Chevron "Chocolate" Johnson and Jimmy Guzmán, GM of Bulfinch Hotel.

After the tour and tapas we dragged GM Jimmy Guzmán over to the STUFF Magazine party at North26 to visit and catch up with the usual suspects. We'll have more on SoCA and the developing arts community in the West End in future posts.

Bulfinch Hotel
107 Merrimac Street
Boston, MA 02114
Telephone: 617.624.0202

The World's Largest Cannoli

2011-09-18T05:47:00.002-04:00

We arrived early enough yesterday to the New England Dessert Showcase 2011 to be the first bloggers to see them putting the final touches on what is the world's largest cannoli. The shell was created by Golden Cannoli Shells, one of the world's best known maker of cannoli shells. It was pretty impressive.

In order to replicate the tiny chocolate bits used in the typical cannoli, full-size Hersey's kisses were brought in. I also asked exactly how they filled the entire thing. The answer: holes were drilled along the top of the shell and the filling was piped in from there. This was like the Big Dig of pastry engineering!

The final masterpiece stretched out for 10 feet.

Of course, we did get the chance to sample some mini versions of the same thing, freshly filled. Seeing the giant version made everyone attending immediately want one.

Chocolate Bar At The Langham

2011-09-16T05:28:00.001-04:00

We were recently guests at The Langham Boston, invited to sample their Chocolate Bar and Sunday Brunch menu items and sip cocktails in one of Boston's most elegant settings. The legendary Chocolate Bar kicked off it's 23rd season on September 10th. It's held every Saturday from 11:00 AM to 3:00 PM and runs through June 30, 2012. Reservations highly recommended. Impressive date ideas anyone? This is a guaranteed winner! Before the food we had a tour of The Langham which originally was a Federal Reserve Bank. Here we are enjoying the view from the Dom Perignon VIP Lounge, which overlooks the sprawling hotel's restaurant, BOND.

We dined in what was the Bank President's office, a large room dripping with gold gilding, life-size murals and the centerpiece, a very photographable feast, as we chatted with Chefs Jed Hackney (Executive Pastry Chef) and Michael Yaffe (Sous Chef).

We began with the Cupcake Martini: Svedka Vodka, Navan Vanilla and Godiva Dark Chocolate Liqueur. Our favorite, however, was the Chocolate Decadence Martini: Svedka Raspberry Vodka, Godiva Milk & Dark Chocolate Liqueur and Frangelico.

The House Smoked, Maple Cured Atlantic Salmon Terrine With New England Horseradish And Cracker. Regular readers know that salmon is my favorite food and this was an amazingly delicious rendition of it. Loved it.

The Lobster Salad Cocktail

Mikal enjoying the Lobster Salad Cocktail with his cocktail. This was his favorite dish.

New England Cheese Pie, Crimson Grapes and Spiced, Honey Roasted Pecans. A quiche by any other name is still a delicious quiche and this was very well done.

The amazing Jivara Chocolate Powder Spoon. Mikal was hesitant to try this, thinking it would be dry and coarse. When I explained how to eat it (place the entire spoon in your mouth in one bite) and that it would liquefy the instant it hit your tongue, he was more than game. He loved the way it turned to a gel with a burst of chocolate flavor.

The Caramel Pistachio Mousse Torte. This was my absolute favorite taste on the sweet menu even though it wasn't technically chocolate.

Chicken And Goat Cheese Ballontine With Late Harvest Corn Relish. Very nice brunch menu item.

We ended our feast with this Roasted Beets With Lakes End Goat Cheese And Almond Bowl. The goat cheese may have been one of the best I've ever tasted.

The Langham Boston
250 Franklin Street
Boston, MA 02110
Telephone: 617.451.1900