A Boston Food Diary

Connie's Bakery, Provincetown, MA

2012-05-30T17:26:00.002-04:00

It would be so easy to start this post waxing poetic about Boston, or Summer in Boston, or really anything having to do with Summertime. It would be so easy because, as the country celebrated the start to the summer months, I kicked things off here in traditional fashion- I jaunted to the Cape. Of course, anyone from around here knows that a "jaunt" to the Cape is anything but as more often than not it includes traffic, traffic and a little bit more traffic. And yet, this weekend, I definitely jaunted. I boarded a boat in downtown Boston (which was nicely un congested due to everyone being on, ahem, the Cape) and an hour and a half later my friend and I reached our destination the outermost point of the Cape- Provincetown.

Provincetown, or PTown as we lovingly refer to it 'round these parts, was one of the first stops by the Pilgrims to our great shores, first reaching it in 1620 aboard the Mayflower. Since then PTown has welcomed people of all kind to it's beautiful shores and has offered hospitality in it's quaint village. I had never had the opportunity to check it out previously and was thrilled to explore. A known art community PTown is filled with art galleries, antique stores and boutiques...as well as some stellar food. Obviously- I was there to indulge my appetite.

Our first stop came highly recommended- Connie's Bakery located right on the main drag of Commercial Street. Since we arrived at the island during what could still be considered breakfast time- I opted for an egg sandwich, and I couldn't resist their cinnamon roll. Connie's had lots of options for their egg sandwiches, from different types of bread, to choices between simple (egg and cheese), carnivorous (egg, cheese and meat), to a veggie lovers- packing that egg in with peppers, onions, spinach and mushrooms. I went veggie style on wheat and was served a piping hot sandwich wedged between a delicate whole wheat roll bursting with seeds and hearty grains. The encased omelet was filled to the brim with delicious sauteed vegetables and layered with melty cheese. As someone who normally loves Tabasco on my eggs, I was thrilled that Connie's had packed so much flavor into their offering that I didn't miss it at all.

Obviously dessert was needed for breakfast, so my friend and I tore into the cinnamon bun. Un traditional in it's flat appearance, this bun was oozing with pure flavors of cinnamon, butter and sugar- exactly what I look for in my cinnamon buns. The uniqueness of the bun made it truly delightful- since, as we all know the best bite of a roll is that inner section where all the flavor lives. The flat style of Connie's offering made it easy for every bite to be like that last bite- truly delicious.

Connie's doesn't have any seating inside it's small space, but just a few steps from its doors sits a lovely beach with soft sand and view of the harbor that makes any breakfast complete. Between the sun, the waves crashing and a delicious breakfast- we were off to a good start...

Turner FIsheries, Westin Copley, Boston

2012-05-23T09:31:00.002-04:00

As the temperatures increase around these parts my infatuation with seafood begins to flow off the charts. I don't know what it is but summertime just seems made for all things that live within the ocean waters. Last week I had the chance to try out the menu at beloved Turner Fisheries in downtown Boston and I couldn't have been more excited.

See the great thing about Turners is not just that they select only the freshest, often organic and sustainable, seafood to serve to their patrons but they create masterpieces around it. Simple twists on age old classics, award winning clam chowder and creative new dishes makes the menu interesting and fresh. They also have some daily specials that are both taste bud and wallet friendly.

We kicked off our evening with the Atlantic Shelf -a generous tower of fresh shellfish including clams, mussels, scallops, oysters and mammoth shrimp. Served with a delightful helping of cocktail sauce enhanced with extra horseradish, the sweet, fresh, chilled shellfish was a delight.

The evening that we dined at Turners was damp and gray and as I perused the menu I was drawn to the warming dishes most of all. The table began to rave about the milk product free Smoked Tomato Bisque served with fried basil and I knew I had to order it. A big bowl of steaming tomato soup was set in front of me, artfully served with a single leaf of fried basil balanced on top. The scent that wafted to my nose-full of natural sweetness, hearty acidity and a hint of smoke made me reach for my spoon. The soup was delicious, full of rich notes of smoke balanced with the brightness created by the acidic fruit. The true wonder here was the creamy undertones that were present, comforting and delicious, that were created without the addition of cream. This is a lactose intolerant persons dream. I cleaned my bowl, despite my desire to resist.

Still craving the comfort of broths and soups I settled on Turner's New England Bouillabaisse for my entree. Another large bowl was set in front of me, chock full of perfectly cooked seafood. Table side a small pot of tomato based broth was poured over teheran top, and with a mashed potato swirled crostini decorating the side, my dinner was complete. The dish contained a wonderful mix of flakey white fish, plump shrimp, tender calamari and tasty mussels. Every piece was well cooked and full of fresh natural flavors. The broth was light, thin and yet bursting with flavor of tomato and herbs. This was a wonderful dish for those stormy summer nights, creating an ocean oasis away from the pounding rain.

Of course dessert was next to arrive, and are choices were well varied. The menu artfully ranged from decadent chocolate to refreshing chilled treats, and one that truly intrigued me-lemon puffs. Fresh pastry puffs filled with a lemon cream, this burst of citrus flavor screamed summer dessert to me. The sweet tart flavor of the lemon created the illusion of "light" and as each little treasure seemed small on its own, this was a dessert that one could easily pretend was part of that summer diet.

Turner's has become a go to for me. The staff is welcoming and knowledgable and management is constantly seeking ways to keep their offering fresh, interesting and current. This summer Turners has a host of offerings to maximize the diners value-I urge you to check them out!

• Bar Bites & Beverages

Monday – Friday, 5-7 pm
Turner’s is now serving a special bar bites and beverages menu on weekdays from 5-7 pm. Come relax in our lounge after work with your co-workers and friends and enjoy a menu of $5 appetizers, all of which are made with fresh, sustainable seafood and the finest ingredients. The special menu will also feature a rotating selection of beers, red and white wines and a specialty cocktail.

• Monday Night Sustainable Fish
Mondays, 5-10pm
A different sustainable fish entrée featured each Monday for only $20.00!

• Wednesday Lobster Night
Wednesdays, 5-10pm
2 Lb. Lobsters for $35.00 – while supplies last.

• Thursday Neighborhood Night
Thursdays, 5-10pm
50% off your entree if you live in our neighborhood. (Back Bay or South End)

• Dollar Oyster Friday
Fridays, 5-10pm (while supplies last)
An array of East Coast oysters for $1.00 apiece.

Avon Walk Boston- 2012

2012-05-22T08:27:00.001-04:00

Oh so many things to talk about and lately- very little time!!

I wanted to start off though by saying one great big, giant, yelling from the rooftops- THANK YOU! Thank you to everyone who supported Jen and I through our Avon Walk journey this past weekend. I am blown away by the support pre walk with every one's donations, both financial and baked, and the outpouring of kind words and supportive advice. As this was my very first walk, I was shocked to find how much apart of the community I immediately felt. During the walk itself- I again was astounded by the kindness of strangers. All along the route people turned out from their homes, interrupting their Saturdays, to offer us water, Popsicles, candy, or anything else they felt might aid us in our journey. Every round of applause that occurred as we trekked past, every "thank you", every car horn beep willed us on and kept us on track. I won't lie to you and say it was easy. The Sunday route was tough- injured feet from Saturday, high temperatures and long stretches of road made it difficult, but as I thought about the incredible strength of those women out there fighting this terrible disease, and WINNING- I put one foot in front of the other and kept my head in the game.

The sad truth is that every three minutes- EVERY THREE MINUTES- a new diagnosis of breast cancer is found. Every three minutes a woman hears that she is about to enter the fight of her life. Together, here in Boston, we raised $4.8 million dollars to help aid in the research and funding of projects to help end breast cancer...I feel unbelievably blessed to be a part of finding a cure.

So, before we return to our food chats, I need to say thank you. Without the love and support of family, friends, and complete strangers- we wouldn't be standing here in such good spirits.

And finally, I realized an incredible thing this weekend as well. I don't often talk to you all about my personal life- and so many of you don't know that I am a ridiculous dancer. And by ridiculous- I mean TERRIBLE but a frequent dancer. I have about 3 "moves" that I rotate through and greatly enjoy piecing them together in different patterns- no matter what the music is. I found that when my spirits were low, my feet were blistered and I was struggling- throwing on Pandora and getting into my awful dance moves got me through. So if you were on the course this weekend and saw a really awful dancer on the way and didn't make fun of me - you get a great big thank you as well ;-)

Up next- many posts featuring seafood, coffees, liquor and more :-)

David Burke's Prime Steakhouse Sunday Brunch, Foxwoods

2012-05-14T16:42:00.001-04:00

After our incredible evening at the David Burke's Prime Steakhouse at Foxwoods, my sister and I were also treated to their brunch spread the following morning...and what a spread it was! We were both a bit stuffed still from dinner the evening previous to be able to fully enjoy it's bounty, but I was able to photograph quite a bit.

Limitless coffee, a steady round of orange juice and hot entrees, breakfast items, cold salads, meats, cheese, yogurt, granola, fresh fruits and an incredible display of desserts made up one of the most exciting brunch line ups I've seen. Those craving savory, sweet, traditional, creative, light or heavy can find something to match their desires here. The eggs benedict were cooked perfectly, the scrambled eggs were creamy and cheesy. The chick pea salad was full of flavor and texuture and the french toast was a heaven of cinnamon and nutmeg goodness. Be sure to stop by David Burke's for their Sunday brunch before you head out of Foxwoods- their selective will keep you content all the way home...

JC100: Omlette Roulette (Rolled Omelette)

2012-05-09T13:00:00.000-04:00

I've talked about her here before. She is the fearless, the amazing, the wonderful- Julia Child. She is an inspiration, not because in recent years it has become "fashionable" to know who she is, and not only because of her ability to cook or her ability to teach. No, Julia Child is an inspiration because of her very personality. She was a woman who didn't know the word "can't"- she put her heart and soul into everything she did, she took risks, she tried new things, she put herself out there and because of those traits she is who we all revere. Flip the eggs in the pan, if they fall apart- they can be pieced back together. Make up your own words and stick with them -why not? She was every bit who she was, and made no apologies.

I was first introduced to Julia Child in my living room as a child. My mother and I watched her show, on our local PBS station, and were keenly aware that it was filmed not so far from our own home. Even as a kid I knew this woman was something special. I remember, well, being ever so impressed that this famous chef, this celebrity, would list her phone number for the world to use. She welcomed all questions from her fans and was known to spend hours on the phone with a desperate amateur cook hoping to impress with a roasted chicken or Beouf Bourginon. She was truly a lady, and the world suffered a big loss with her passing.

This year Julia Child would turn 100 years old. Her publisher, the fine folks at Alfred A. Knopf who took a chance on her original publication- Mastering the Art of French Cooking, is hosting a bit of a celebration, by looking at some of her most influential recipes and asking a team of bloggers from all over the United States to make them. I was asked to participate, and with every ounce of reverence appropriate for this type of honor, I accepted. So for the next few weeks, once a week I will post a recipe from the amazing Julia Child.

This weeks was one that often causes us home cookes trouble. The always enjoyable, ever adaptable Omelette. The thing with Omelettes is that they normally fall apart. They look messy, they are overcooked or they are undercooked. They are a simple food, but not so simple to make. They are a dish that I always struggle with and end up with a "scramble" rather than an omelette. However today, as I followed Julia's implicit instructions, I made a real omelette. It was pretty, if slightly too brown, it folded correctly and it tasted delicious. Julia - you continue to teach even from beyond.

Omelette Roulee (Rolled Omelette:

For 1 omelette, 1 to 2 servings. Time: Less than 30 seconds of cooking.

2 or 3 eggs

Big pinch of salt

Pinch of pepper

1 tbsp butter

1.Beat the eggs and seasonings in [a] mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.

2.Place the butter in [an omelette pan 7 inches in diameter at the bottom] and set over very high heat. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring (indicating it is hot enough), pour in the eggs. It is of the utmost importance in this method that the butter be of the correct temperature.

3.Let the eggs settle in the pan for 2 or 3 seconds to form a film of coagulated eggs in the bottom of the pan.

4.Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second. It is the sharp pull of the pan toward you which throws the eggs against the far lip of the pan, then back over its bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks, the eggs will begin to thicken. (A filling would go in at this point.)

5.Then increase the angle of the pan slightly, which will force the egg mass to roll over on itself with each jerk at the far lip of the pan.

6.As soon as the omelette has shaped up, hold it in the angle of the pan to brown the bottom a pale golden color, but only a second or two, for the eggs must not overcook. The center of the omelette should remain soft and creamy. If the omelette has not formed neatly, push it with the back of [a] fork.

7.Turn the omelette onto [a plate...], rub the top with a bit of butter, and serve as soon as possible. (I topped mine with some torn parsley- I love parsley and eggs together)

Excerpt from Mastering the Art of French Cooking by Julia Child. Copyright 1961 by Alfred A. Knopf.

David Burke's Prime Steakhouse, Foxwoods, CT

2012-05-09T09:35:00.000-04:00

After our relaxing afternoon, my sister and I dressed for dinner Saturday night and found our way down to David Burke's Prime Steakhouse for dinner. David Burke's Prime is where well renowned Chef Burke brings fun to the standard steakhouse, reinventing steakhouse classics with a flair of whimsy and creative adaptations. The physical restaurant itself reflects this very idea with a beautiful dining room, bedecked in dark wood and then lightened with beautiful light fixtures, cow hide and white leather booths, and slightly eccentric artwork. The overall affect with a blend of elegant and fun brought a beautiful element to the room, and one that was easy to relax in.

After we had settled into our seats, we were greeted by our server and began to peruse the menu. Now, walking into the evening, let it be known that my sister is not typically a steak fan. An avid athlete her diet concentrates on foods that fuel her in the leanest way, and unfortunately steak isn't the most helpful for her purposes. As we discussed the different cuts and temperatures and reviewed the massive offering that David Burke's has, our server stopped by to drop off warm, fresh from the oven Popovers, and to let us know that he had placed an order for their signature Caesar Salad for us. These popovers were so toasty warm, eggy on the inside and delicious. They tasted rich and elegant, with a tangy background that led me to believe cheese was involved. I have to say, as far as bread starters go, these reigned supreme.

Now, David Burke's takes great pride in their Caesar. It is prepared table side and they allow the customer to tweak the dressing to their liking. That means, for all you anchovy haters, you request none, or just a little of the paste that the restaurant offers. We requested our dressing without any alterations, and there it was made, right in front of us and then tossed with crisp romaine lettuce, a few fresh croutons and a dose of parmesan cheese. The result was a decadent yet refreshing Caesar Salad. The dressing was delicious. The base of Dijon mustard laid out a tangy start, and mixed with lemon, anchovies and a variety of other additions, the result was salty, bright and creamy all at one time.

Steakhouses are very often known for their delectable seafood and, since we had both decided on steaks for our entrees, we decided to split the Cocktail Trio, a platter offering two enormous shrimp, 1/2 of a lobster and two oz of jumbo crab meat. Sauces were served with this, but to be frank, they weren't needed. The seafood was so natural, and sweet that it was hard to resist finishing off the appetizer.

The team at David Burke's then sent over one of their signature pieces- Double Cut Maple Pepper Bacon Strips. The title alone is impressive, the presentation even more so, and the taste, well the taste was incredible. The bacon itself melted in the mouth despite its thick cut, and was rich with smoke and pure flavors. The addition of the maple syrup painted on and then the sprinkle of pink pepper corns created a sweet and spicy combination that clung perfectly to the bacon. Honestly though- it was bacon- it was amazing.

I'll be frank with you, it was a difficult decision choosing which steak to order. In addition to the typical offerings, David Burke's Prime Steakhouse also offers in house Himalayan Salt aged cuts. I was able to get a peak inside their aging room and I'll explain the process later, but the general idea is that the salt reduces the moisture in the aging room and allows a greater breakdown of the proteins in the meat. I asked the team and they all recommended the Himalayan Salt Aged steaks for our meals and so I ordered the 40 day aged Rib eye and my sister had the Bone In Sirloin prepared au poivre, crusted in peppercorns and served with a peppercorn sauce. We were also treated to their sides of garlicky broccolini, whipped potatoes and their mushrooms and onions.

The steaks were some of the best I have ever had the pleasure of enjoying. My ribeye was cooked to a perfect medium rare, lightly seasoned and had some of the most intricate flavor I've had in a steak. The flavors were deeper, richer and, in some respects, cleaner. The closely monitored aging was obvious in the tender cut. I also had the opportunity to snag a bite....or two....um or three of my sisters Au Poivre steak. The team had upgraded her steak to the Himalayan Salt Aged Bone In Sirloin and then had table side carved the good parts off the bone, and then poured the sauce over the top, allowing its succulence to flow down the the sides and pool to the plate below. The result was a steak lighter in flavor than the 40 day aged, but impossibly tender and then there was the sauce. A subtle hint of spice, a wonderful dose of brandy made the sauce absolutely incredible. The highest praise possible- my sister loved it.

The sides were made with just as much attention to detail as the steaks had been. The broccolini was crisp yet tender and had been made with enough garlic to truly deserve the term "garlicky". The whipped potatoes had been drizzled with a basil oil, and the combination of the buttery, creamy potatoes with the freshness of the herb was addicting. Finally the mushrooms had been sauteed with onions and had taken on their subtle flavor. The result was the earthy mushrooms combined with sweet onions- a match made in heaven.

Somehow, despite our stomachs saying that we were finished, our meal was not quite complete. After a few moments of rest, a fluffy sphere of freshly spun cotton candy arrived table side as a "palette cleanser" with promises that dessert was on it's way. Dessert certainly arrived. We were treated to vanilla bean creme brulee, chocolate cake, the DB Cheese Cake Lollipop Tree, an off menu fried ice cream and finally their drunken donuts served with a trio sauces that could easily be inserted into the donuts to fill them with your choice of chocolate, strawberry or banana. My sister declared the donuts the winner of the dessert round- their toasty warmth, their sugary exterior and the gentle flavor of nutmeg made them absolutely delectable. The little tubes of fillings made them fun and interactive. These were a perfect dessert after a truly decadent meal. I was a bit more partial to the fried ice cream, the pastry chef had covered a ball of creamy vanilla ice cream with an oat granola mixture and had then fried that to crisp perfection. It was incredible and should be added to their menu. The cake was rich and satisfying, the creme brulee was wonderfully steeped in vanilla and the cheesecake lollipops were fun and delightful.

There really aren't words to describe my experience at David Burke's Prime Steakhouse. We were treated far beyond "well", but as I looked around the room, the respect and genuine hospitality that we received wasn't an anomaly. James Olsen, the General Manager, stopped by every table throughout the evening, welcoming guests, making suggestions, and adding to the overall joviality of the evening. Each server we spoke to was polite and fun, they seemed genuinely happy to be there, and were able to answer every inane question we asked.

If David Burke was going for a whimsical steakhouse, he has achieved his goal, all while bringing to his patrons some of the finest steaks, seafood, sides and desserts that I've tasted in any steakhouse. If you are travelling to Foxwoods, take a break from their games, their spa, their shopping and their other activities and dine at David Burke's Prime Steakhouse -you won't be sorry.

Grand Pequot Hotel, Foxwoods Resort Casino, Connecticut

2012-05-08T10:00:00.000-04:00

So here's the thing- I am not one who gambles. I tend to play things on the safe side, and taking risks is something that I will only do in extreme situations. These personality traits make me a terrible gambler. Because of this, I have never before been to Foxwoods, a casino located jut about 2 hours outside of Boston in Connecticut. However, a few months ago I received an invitation to check out the David Burke restaurant located in the Grand Pequo Hotel at Foxwoods, and included a room for the evening, I immediately accepted. My sister in tow, we headed to Foxwoods for a girls weekend.

See the thing about Foxwoods, and the Grand Pequot in particular is that we spent 24 hours in the hotel and didn't step foot into a casino. I walked into the expansive lobby of the hotel and immediately wondered if this feat would be possible. My fears were highlighted as, after I checked in, the welcoming lady manning the check in desk wished us "Good Luck" as we walked away with out bags. My sister and I chuckled remarking that a casino is the only hotel in the world in which you can be wished good luck at check in and not be worried.

We hightailed it up to our room and, immediately as we swung open the door, audible "whoa"s came from both of our mouths. The view that we had of the surrounding area of Connecticut was simply breathtaking. As far as the eye could see rolling hills, evergreen forest- and I'm pretty sure I spied a hawk flying about. It was a sight to behold. The room itself was pretty impressive as well. A big king size bed, loaded with pillows led to a cute sitting area just before the massive windows. The room was complete with a desk, two closets and an armoire hiding a flat screen TV. The bathroom was just as impressive, much larger than anticipated with a huge amount of counter space- just perfect for two girls getting ready for an evening out.

Of course, before our evening was to kick off, we booked some spa appointments and hustled down a few floors for our massages. The spa area also contained the gym and an indoor pool that looked like it was quite the hot spot at 3 pm. We made a beeline however to the spa desk and were ushered into the women's locker room and given robes and slippers to complete the experience. We had both booked 50 minute Swedish Massages and we soon entered the nirvana of a massage.

We spent some time enjoying the rest of the spa amenities (whirlpool, sauna and steam room) and then, fully refreshed and relaxed, we returned to our room to prepare for the evening. Saturday night we were to dine at David Burke Prime Steakhouse, and were treated to a multi course dinner. More on that tomorrow....today, know that the Grand Pequot at Foxwoods is a wonderful hotel, clean, organized and filled with friendly staff (and awesome DJ's) and chock full of things to do for those of us who tend not to gamble ;-).

Bond, Langham Hotel, Boston

2012-05-07T17:26:00.001-04:00

One of the things that I have really enjoyed about food blogging over the last few years is getting to check out places that, for whatever reason, just weren't on my radar previously. Last week I had the opportunity to check out Bond, located in the Langham Hotel in the heart of downtown Boston. The Langham is, on its own, a presence. It is one of those hotels that very quietly evokes a sense of awe when entering it, it's stately and elegant nature demanding just a bit of reverence. I was invited in to sample some new menu items at Bond, their signature lounge on site.

The Langham is set in a former bank, and so the name Bond refers to the bank notes, rather than a certain 007. Set in the former Member's Court, the room boasts the original 20 ft ceilings and still holds the banks emblem in its floor. Outfitted now with gleaming chandeliers, and strewn with comfortable couch like seating, it is a place to relax, enjoy a cocktail, listen to live music and nibble on some food.

At Bond though, much like the rest of the Langham who is famous for their Chocolate Brunch, food is not nearly an afterthought. Throughout the evening we were treated to a variety of their menu items. We started with their Vietnamese Spring Rolls, delicate rice paper stuffed with a lovely mix of shrimp, chicken, noodles, herbs and a spicy peanut sauce. Each roll had delicious mix of flavors from the fresh herbs to the nuttiness of the peanut sauce, and the varying textures made each bite exciting.

Next to the table were Stracchino Cheese and Heirloom Tomatoes served simply with Olive Oil and Balsamic Vinegar. I loved the unique twist here on a classic dish, the replacement of Stracchino for Mozzarella brought in a tanginess that paired so nicely with the acidity of the tomatoes. When paired then with luxurious olive oil and sweet balsamic every flavor worked together.

We were then treated to large bowls of crispy fried Point Judith Calamari. The calamari were paired with sweet chili sauce, black sesame seeds and cilantro. I loved the Asian influence with this-the sweet and spicy chili with the unique flavor of the black sesame seeds and the freshness of the cilantro. The calamari were nice and crisp, not over cooked and held up to the wonderful flavors of the sauce.

In quick succession the servers then delivered beautiful baby corn that they had grilled with Espelette, Cotija Cheese, a touch of aioli and lime juice. I have never been a big fan of baby corn- normally I avoid it. It always seems either flavorless, or is pickled for some reason and it just becomes unappealing. Bond however found the way to serve it. Grilling it brought out the natural corn flavors that made it taste more like late summer corn on the cob than its normal drab state and the Mexican style accompaniments were the perfect addition. I could have eaten the full tray of these.

When the next dish was served however made me thrilled I hadn't filled up on the other dishes. Lobster and Chorizo Quesadilla's with Queso Blanco and sweet corn were ushered to our table without nearly the fanfare they deserved. Little towers of crisped tortilla stuffed to the gills with large pieces of fresh lobster, the hint of spicy chorizo and creamy cheese- these were a fabulous interpretation of a quesadilla. The lobster pieces were far bigger than I would have anticipated and made for a very satisfying small plate.

Sweet soy and ginger chicken wings were next to the table, impressive in their own delivery, chicken lollipops were glistening with their glaze and proudly showed off thin slices of green onion and candied ginger. The meat was succulent and well cooked, and the sweet and tangy glaze made for an amazingly delicious wing.

We rounded out our savory tasting with a flat bread pizza topped with Great Hill Blue Cheese, grilled stone fruit, pancetta and fresh arugula. The combination of tangy blue cheese with pancetta and arugula is one of my all time favorite combinations- the salt and the cheese and the peppery burst-it is delicious. Bond's flat bread was crisp and chewy all at once and was a lovely base for the pizza.

As if we had room, the helpful waitstaff began setting dessert in front of us. We were able to sample the Strawberry Rhubarb Gratin, which paired a Marscapone Cheese mousse with a strawberry rhubarb compote, mint and a black pepper sable, the Chocolate Tasting plate, which contained a smoked chocolate cake, a milk chocolate powder, white chocolate creme brulee and a Guanaja ice cream, and finally the Sticky Toffee Pudding served with brown butter ice cream and a Booker's Whiskey caramel. Though all of the desserts were delicious, my favorite of the bunch was the Sticky Toffee Pudding. The pudding was rich and sweet, the ice cream had that wonderful buttery flavor and the caramel complimented it with just a touch of whiskey. The chef had added a few walnuts for texture and the end result was simply luscious.

Throughout our evening a Sinatra style band played in the background, business men and women lounged in relaxed meetings and end of day drinks, and an air of elegance hung in the air. Bond is a very special space in Boston, a great place to enjoy a cocktail, indulge in very tasty food, and enjoy the ambiance that surrounds you.

Joe's American Bar and Grill, Waterfront Location, Boston

2012-05-04T10:06:00.000-04:00

I don't remember the exact point that it happened, but I know it did. I became a food snob quite some time again. It isn't that I wont dip into a road side shack and try local cuisine, or nosh down buffalo wings at a hole in the wall, no I started turning my nose up at chain restaurants. I grumble and scoff when they are suggested, but lets be honest- not all chain restaurants are created equal. There are those where rumors abound about microwave only kitchens, where meals are delivered pre cooked and frozen and most items taste purely of salt. Here in Boston though we lucked out a bit. We are the home to a couple of "small" chains, restaurants appearing mainly within our area that may be owned by the same company but bring the attention to detail and quality of ingredients that mimic some of the independents around town. I have found that Joe's American Bar and Grill is one of these.

Crabcake Entree -photo cred to Abby @Marlo Marketing

Last week I was invited in to Joe's Waterfront location to check them out. Wood paneled rooms give an air of elegance, and attentive serving staff make you feel as though you're in a four star restaurant. And then, of course, there is the food. Locations outside of the city do contain the same menu, but the two in Boston proper, the waterfront location and the one on Newbury Street do contain different, more unique dishes, with the waterfront location concentrating heavily on seafood.

We started our meal with the Seared Ahi, thick slices of seared pepper rubbed tuna paired with Asian style cucumbers, a ginger soy sauce and wasabi. The pepper rub on the tuna provided a gentle spice that was contrasted nicely with the salty soy sauce. The tuna was of good quality giving the dish that beautiful luxurious feel that the raw fish tends to do. When paired with the crisp and refreshing cucumbers it was a well put together appetizer appealing parts of the palette.

After a very long debate I finally decided on their Swordfish entree, grilled with a ginger soy sauce and then served with steamed rice and a seasonal vegetable. The night I was in my large steak was paired with grilled asparagus. The fish was absolutely delicious. The ginger soy sauce was lightly applied and simply added a little bit of flavor rather than overpowering the entree. The swordfish was well cooked, a more than generous portion and its simple preparation showcased its fresh flavor. The asparagus contrasted its natural flavor with the smoke from grilling- one of my favorite ways to enjoy asparagus.

Joe's provides a relaxed, comfortable environment that somehow straddles the line between family friendly and a good spot to meet with friends after work. The food is reliable and its simplicity allows everyone in your party to find something that fits their needs from the more adventurous to the classic eaters. I have to say also that the waterfront location has one of the prettiest views of the harbor-on a warm summer night it's patio is a perfect spot to enjoy the beauty of Boston.

Old World vs New World Wines at Market

2012-05-02T09:23:00.002-04:00

Last week I had the tremendous pleasure of attending two wine dinners. The first, at Harvest in Cambridge and the second was at Market by Jean Georges in the W hotel downtown. These two events couldn't have been more different. The first, at Harvest, showed the gracious co existence of food and wine, artful dishes paired with wine from the single winery and offered an incredible lesson in that winery and in wine making. Market, however, pushed wine to the front of the evening, and allowed the food, as elegant and delicious as it was, to serve a simply supporting role.

We were treated to an evening hosted by manager Sean Prinz, a man who not only knew his wines, but brought an immense amount of joy to his role introducing us to each of the wines we enjoyed. The evening concentrated on the differences between "Old World" and "New World" wines. "Old World" of course referring to wines that are made from old vines, utilizing old vines and old practices. These are wines that stem from century old practices in vineyards that have been handed down generation after generation. "New World", by contrast, are vineyards often found in the Americas, with wines created both from newer vines and often incorporating more "science" and technology into their process.

We began with a Chablis, the Jean-Paul & Benoit Droin Vaillons 2009 vintage from Burgundy, France. The Chablis had earthy tones, surprising for a white wine, and also had strong influences of lemon zest. It was acidic, perhaps too acidic for my taste, but others appreciated it's overall lightness. This was definitely a great pairing wine. Chef de Cuisine Matthew Barros at Market served a red beet carpaccio accented with fresh ricotta cheese, black bread croutons and wasabi. The dish itself was a wonderful combination of textures and felt incredibly rich and decadent. The flavors were bold, and the Chablis added a nice acidity into the dish.

Our second course was served with the New World answer to the Chablis, the Hirsch Vineyards Chardonnay, 2009 vintage from the Sonoma Coast. Prinz walked us through the employment of technology that was used in this wine, in contrast to the Chablis which was dry from its Oak cask aging, this Chardonnay was aged in not only Oak, but also Steel and Glass. I have grown somewhat fond of steel aged wines, as I find that the steel tends to lend a softer, rounder feel to the wine Oak only wines can be very sharp in their delivery. The Chardonnay had this softer feel to it and came out almost creamy tasting with notes of citrus and star fruit. This was paired with rice cracker encrusted Ahi Tuna lightly sprinkled with a citrus chili oil emulsion. The rice crackers crusted around the tuna was one of the better presentations I've had of tuna. The crackers were impossibly crisp and with a full flavor that stood on its own without overpowering the delicate and yet robust fish. The emulsion added a very gentle heat, and a lovely onion flavor. The Chardonnay was full bodied enough to not drown in comparison, but played a wonderful role next to the other components, a creamy relief if you will.

Throughout our meal, Prinz spent his energy trying to liven what I'll admit was a shy audience. As our evening kicked off I suspected that he had his work cut out for him, but as he wandered between out tables, talking passionately about the wines that he had selected for the evening, how he had sought them out and the beauty that they brought to a meal, the room relaxed. And then we got to our third wine of the evening. As it was listed on the menu, it didn't stand out. It was the Peter Franus Brandlin Vineyard's Zinfandel, 2008 vintage from Mt. Veeder California. It didn't seem special, until Prinz shared it's beautiful story. A previous vintage had been involved in what can only be a timeless love story of non other than the owner of the Peter Franus Brandlin Vineyard. I will not do the story justice here, so I urge you to seek Prinz the next time you dine at Market (tomorrow) and ask him to share it with you. He will bring you into his world- the world that links wine and food and love- in an instant. The wine itself? It was a complex Zinfandel, a nose of walnuts and an acidic flavor. It's base was in blueberries and it shown through with a remarkable freshness. It was paired with Market's slider- a tall burger presentation that was exceedingly delicious, and yet I failed to photograph it or enjoy it's own complexities as I basked in the glow of the chance encounters of love.

As we reveled in the joviality of the evening, Prinz broke out the piece de resistance for the evening. A highly coveted wine, no longer available in distribution here in the US, the Domaine de Marcoux, Vieilles Vignes, 2009 vintage from Rhone, France. This classic Chateauneuf-du-Pape was spicy and full of deep, rich berry flavor. It was decadent in its nose, and even more so on the palette, yet finished cleanly and contained enough acidity to allow it to be easily paired. Here it was served with two delicious Black Truffle and Comte fritters, a wonderful mix of both earthy undertones and salty deliciousness.

As we lingered over this last course, savoring our wine, and relishing the new found friends of the evening it was clear what Prinz and his staff had done. They had shown us that other side of wine. So often wine tastings are regarded as stuffy, as quiet events where one thoughtfully sips and appreciates. Appreciation is key, but at Market they also show the fun, the passion, and the wondrous excitement that wine. Rumor has it that they will be conducting a few more of these wine journeys in the upcoming months- watch for them. They aren't to be missed.

Pop Up at Barrio

2012-05-01T10:00:00.000-04:00

Over the past several years the idea of "Pop Up" restaurants has become more and more trendy. Started over a decade ago in an "underground" (read illegal) fashion, these impromptu dinners were often held in peoples homes or private spaces and gave young chefs a stage to make their mark on their local dining scene. The diners were treated to en vogue cuisine, an air of mystery and the taboo of the situation. Today, restaurateurs have found legal ways of creating these dinners, finding certified spaces in which to hold a gourmet experience. Last week Wheeler Del Torro joined forces with several local chefs to bring a Pop Up to the streets of Brighton. It has been my dream for ages to be a part of one of these exclusive events, so when I received an invitation- well lets say the happy dance that ensued there after was long....and embarrassing ;-)

I had the distinct honor of sharing in this meal with Daisy, Jen, Katie, and Sara (who I am delighted to introduce you too- a veteran blogger but new to the inner Boston scene, Sara is a friend from my high school days who has a refined palette and a great curiosity for food- check her out). Just hours before the event we were alerted to the events location (Three Scoops ice cream in Brighton) and were told to arrive at 8:00 pm. I'm not entirely sure that any of us contained our excitement too well.

Seated at makeshift tables at Three Scoops, we were greeted by friendly staff and were immediately poured a glass of Dom Perignon champagne- a fabulous start to the evening. The courses throughout the night were served at a leisurely pace so it took some time for our first to arrive, but the beginning was worth it. Set in front of each of us were crostini, rounds of bread topped with a variety of vegetables, fruits and cheeses. The first was slathered with cranberry enhanced goat cheese, topped with a tomato quinoa mix, and then finally a grilled piece of zucchini rounded off the bite. This was a truly interesting mix of ingredients - the tang of the cheese, mixing with the slight acidity and nuttiness from the unique quinoa mix and finally the richness from the zucchini created a wonderful complimentary bite. Next on the plate was a simple preparation of an eggplant bruschetta with a generous chunk of Manchego cheese perched on top. Manchego is a fantastically salty, nutty cheese, and when paired with the creaminess of the pureed eggplant, it was a really nice contrast of flavors.

The second two crostini were really the stars of the plate though. One contained a spread of red pepper hummus, a generous sprinkle of blue cheese and was then topped with a thick piece of cantaloupe. We agreed that it was an odd combination of flavors, in particular the addition of the hummus. However when each component was paired with the others each shone through for its natural flavors. Finally, the last crostini was a smoked fish pate topped with a piece of sweet mango. The treasure here almost got missed- hiding under the mango was a beautiful slice of black truffle. Together, the smoke from the pate, the earthiness of the truffle and the natural sweetness of the mango married together in a wonderful harmony.

Our next course was a traditional, simple Caesar salad. I enjoyed the fresh crispness of the Romain lettuce, and the salty fishiness of the dressing was enjoyable, though it was overly acidic. The salad had been topped with large toasty croutons though that were a delicious crunchy addition. Overall, there was agreement amidst our table that while the salad was tasty it wasn't the star of the meal.

For everything that the salad wasn't our next course was. A bowl fill of fresh green peas, topped with a perfectly poached egg, grilled green onions, sesame seeds, cilantro oil and fresh mint leaves was the perfect way to welcome Spring into our lives. The peas were steamed and full of their natural sweet flavor, and when tossed with the runny yolk of the egg the result was a much more sophisticated play on mushy peas. The beauty of this dish really lay in the distinct flavors that the peas and egg allowed to shine forth. The cilantro oil was light and popped up every so often in bites, and the mint appeared where the cilantro didn't. The playfulness of the back and forth was a treat for the taste buds.

Finally we were presented with our main course for the night, a skirt steak, served a perfect medium rare over roasted sun chokes, braised escarole, deep fried maitake mushrooms and topped with a chimichurri sauce. I am hard pressed to find anything "off" with this dish. The steak was well seasoned and perfectly cooked, the sun chokes were a lovely diversion from a typical potato providing a sweeter flavor, the escarole was wonderfully bitter and the mushrooms were crispy and fun. I suppose if I was pressed, the chimichurri could have had a bit more spice to it for my taste-but I'm sure no one is particularly surprised by that.

Ending the meal on a sweet note, our dessert was one for the books. Chocolate Pot De Creme, topped with lemon confit, sour dough croutons, and sprinkled with fresh thyme. This may have been one of my favorite desserts ever. The lemon confit provided this incredibly sweet sour contrast to the rich chocolate and the croutons were a beautiful texture contrast in what could have been a monotonous dish. I felt that the genius of this dish however lay in the fresh thyme. Thyme is a citrusy herb, while still providing those wonderful savory notes we usually apply it for. Here, it brought complimented the lemon confit, and brought a "fresh from the garden" feel to the dish that I felt truly celebrated the spring season.

This was a wonderful first experience in the world of Pop Up restaurants. The mystery of the evening was continued throughout the night with the exclusion of a menu, and the luxury of the evening was continued with free flowing champagne all evening long. It was a special evening, one that I was honored to be invited to, and thrilled to be able to enjoy with some great fellow food loving friends.

The Avon Walk and Bloggers Bake for Hope

2012-04-30T10:00:00.001-04:00

As some of you may know, I have committed to participating in this years Walk for Breast Cancer, the two day Avon Foundation walk raising money to help find a cure for Breast Cancer.

I signed up because it seems that every few months I walk through this disease with countless friends and family who have been stricken with a diagnosis. Did you know that 1 in 8 women has a chance of developing breast cancer in their lifetime? 1 in 8...Sadly the statistic that follows that number is even worse- every 13 minutes someone (man or woman) passes away from Breast Cancer...every 13 minutes... the statistics are more than daunting- to be frank they are terrifying.

More terrifying to me though was sitting back and doing nothing. It was sitting, safe in my home, praying for friends and loved ones, but being powerless to do anything. So this year I am joining my friend Jen, a two time veteran of the Avon Walk for Breast Cancer and walking almost 40 miles on May 19th and 20th here in Boston.

Not only have we accepted the challenge of walking those miles, but we have both pledged to each raise almost $2,000.00 to be donated directly to the Avon Foundation.

To help us reach our financial goal, we are hosting an on line bake sale, starting today. Bakers from all over the US have, out of the kindness of their hearts, committed to baking some amazing treats with no profit to themselves, and all funds raised being put toward Jen and my fundraising effots. I hope that you will all click here to view the amazing baked goods up for sale, and if something strikes your fancy, please donate- the money is going to an incredible cause and one that desperately needs funding. If you would like to donate directly, please click here.

Thank you kind readers of A Boston Food Diary!

Bridlewood Winery at Harvest, Cambridge

2012-04-25T13:17:00.003-04:00

Wine makers are a breed of person completely of themselves. They are some of the most passionate and romantic people out there. Their trade is one of complete love-it is one that must weather every storm and keep strong during the down times do it can flourish during the ups. It is one of faith and love and character. Each time you pour a glass of wine, it is hours of blood sweat and years that flows forth from the bottle-those of the always interesting wine maker.

Recently I had the good fortune to join David Hopkins owner of Bridlewood Winery for dinner at Harvest Restaurant in Harvard Square to learn about his vineyard and the varietals and vintages of which he is most proud.

We began our evening sipping glasses of their Chardonnay-a 2008 varietal with a lovely floral scent, slight acidity and a very subtle taste of oak. Hopkins attributed this delightful twist to the utilization of stainless steel tanks with the traditional oak barrels. The result was a clean wine through the finish with subtle flavors of green apple. This lovely wine was paired with our first course for the evening, an appetizer of scallops. Harvest is nothing if not a leader in bringing to the table the most beautiful seasonal produce. Our opening dish that evening was no different- a duo of large sea scallops sat atop a vibrant green pea puree, bedecked with early spring rhubarb and a single strand of candied ginger. This was a perfect celebration of fall flavors- the green peas and the rhubarb which are so often the first signs of life after a harsh winter, and the spicy ginger really allowed these flavors to shine forth. The chardonnay was a great pairing here as its own flavor was gentle, it allowed the dish, and all of its flavors to shine forth.

Our next course was a lovely heap of fresh tartar dotted with crispy shallots, caper berries, cornichon and pickles. The plate was decorated with both a spicy siracha and a violet mustard to accompany the crostini and tartar. This dish was paired with Bridlewood’s 2010 Pinot Noir. The Pinot began with an earthy entrance, a lighter bodied wine, I tasted strong notes of smoke followed quickly by dark berries. This was not my favorite wine of the evening, a bit more acidic than I typically enjoy, but when it was paired with the fatty beef, the result was a beautifully round tasting wine, and a much lighter tasting dish. The acid from the one cut through the denseness of the other, and the luxury of the other dulled the acid of the one. It was a perfect pairing and allowed me to truly enjoy the wine despite my opposing palate.

Our next wine was the 2010 Central Coast Blend 175, a wine made up of mainly Syrah, Cabernet Sauvignon and Zinfandel. The scent elicited thoughts of cream in my brain, and once on my tongue I felt similarly. I fell in love with it immediately- for its creaminess and its complexity- it was a bit of a mystery. Chef paired it with Giannone Chicken, served with vanilla scented carrot puree, mushrooms and the very first fiddlehead ferns I’ve seen this season. While every element served on this dish was delicious, the standout was the carrot puree. Hints of vanilla elevated those orange roots into something exciting, something entirely new from the carrots we found in stews and soups all winter. Hinting at something sweet, without fulfilling that idea, these carrots were completely delicious. In addition, as a sip of wine was savored with the carrots the flavor of vanilla lingered as well bringing forth more complexities in the wine.

As much as I enjoyed the carrots, the next dish was a plate cleaner. Tender slices of duck, served atop a pile “sinful” dirty rice enhanced with soy beans and fennel, and then accentuated with a generous portion of bing cherry sauce, every element here was fantastic. The duck was juicy and nicely seasoned as it bore a little crust of salt on its fatty skin, and when dipped into the rich cherry sauce, a wonderful harmony was found- salty to sweet, game to fruit. Chef paired this dish with Bridlewood’s 2010 Cabernet Sauvignon which was a deep wine, full of red berry flavor and enhanced with a note of crisp green pepper, and finished with a clean note. Hopkins discussed the notes of chocolate found in this wine, however I am sad to say those didn’t speak to me. Others at the table however agreed that chocolate was a prevalent flavor. When paired with the duck the salty savory combination blended into the berries and enhanced the pepper flavor, when mixed with the cherry sauce the acid drew out more.

Our final course was the dessert course a hazelnut cake, topped with frozen sheep’s milk yogurt, the zest of oranges, and enhanced with lovely caramel dotted with a mead flavored gel. This was served with Bridlewood’s 2010 Viognier, a light crisp wine with strong notes of honey, but rounded out with a slight acidic bite. It was a beautiful dessert wine, especially when combined with the tart yogurt and vibrant citrus notes of the dessert.

The evening was not only delicious, but also highly educational as David Hopkins took us on a tour of his life as a wine maker, the ups and downs, and all of the particulars that go into it. His words gave me a clear picture of this world, and I was filled with an incredible desire to visit Bridlewood in the flesh. I will say this much- if you are looking to go on a wine tour in California but don’t want to engage in the hubbub of Napa- check out Bridlewood and the surrounding places instead.

That said- Harvest never fails to deliver a beautiful, well thought out, artfully presented meal, and one that I considered myself lucky to indulge in. If you’re in Cambridge- eat at Harvest; if you’re in California- go to Bridlewood, if you’re anywhere else- buy Bridlewood wine, especially the Central Coast Blend 175- it’s as simple as that.

Craigie on Main, Cambridge (Burger only)

2012-04-24T10:00:00.000-04:00

Years ago, as I was just starting to dip my toe into this whole world of food blogging, I spent hours pouring through the boards on Chowhound.com looking at what the Boston food "experts" were recommending to go. The boards were full of debate over the best restaurants, the best dishes, the best underground establishments, the up and coming chefs...anything you needed in the food world was there. I relished every word and found that time and time and time again these people would exclaim that the Craigie Street Bistro was the best for...well everything it seemed. The years passed and Craigie moved locations and names now known as Craigie on Main. I missed the original location completely, but the other day, in almost hallowed silence I entered their "new" location on Main street in Central Square. I was there for one thing and one thing only- their burger. See the boards, and numerous others, have often exclaimed their burger to be simply the best in Boston. I was beyond excited to finally have a chance to check it out.

For the record- it doesn't really come as any surprise that Craigie would receive such accolades. Executive Chef Tony Maws is basically a Chef God. He is often given the coveted James Beard nomination for Best Chef Northeast. His restaurant concentrates, basically religiously, on sourcing their menu with only the freshest local ingredients. Each menu item lists where the different components were found, and it is that dedication to detail that can be tasted in their dishes. Now much of their menu isn't for the faint of heart. The menu often contains dishes that include true "nose to tail" dining, a practice that can either excite or disgust.

This brunch time visit however didn't bother with taxing ones adventurous side as both my dining companion and I had the burger on the brain. After we were seated and drink orders were taken, we were served what could be billed as amuse bouche, however far more generous than that. A small bowl of tangy yogurt covered in house made granola, and a perfectly fried cake donut covered in a warm caramel sauce were set in front of us. The granola was crunchy and rustic in its feel, but had a unique citrus flavor that set it a part from all those other granola's out there. The donut, as one might expect, stole the show, warm and sweet, with the ever so slight crispness one wants with a fresh donut. The caramel sauce may have been a bit over the top, but I certainly wouldn't turn it down. It was a delicious accompaniment to the cake like treat.

As much as I enjoyed these complimentary dishes, I was more than ready when my burger, with it's accompaniments, was set in front of me. The burger was served with crisped potatoes, a light dressed green salad and then sides of mace enhanced ketchup, house made pickles and a celery root slaw. And then, of course, there was the burger itself. It was a tall presentation, a fluffy house made sesame seed bun encased a generous patty of grass fed ground beef, topped with a thick slice of Shelbourne Farm cheddar cheese, hearty strips of house smoked bacon, red leaf lettuce and a healthy dose of mace ketchup. When I am in "review" mode I concentrate on finding those unique seasonings and herbs that are used to make the dish. I took two bites of this burger and realized, in a glorious way, that those twists were absent and what remained was perfect mouthful of juicy beef. The accompaniments were there, sure, but the predominant flavor, the one that I was looking for was pure, delicious beef-un adulterated by too much seasoning or salt. The patty was wonderfully moist-its juices running into a stream on my plate below. The thick bacon was wonderful, though with this burger, unnecessary as the meat itself contained all the flavor needed. I know that the potatoes were very crispy, the way they should be, and the salad was very nicely dressed. I know I enjoyed these, but that burger completely overshadowed them both.

I am thrilled that I my expectations of an outstanding experience at Craigie were not out of line. They were spot on from service staff, to ambiance to that amazing burger. I wont go around awarding prizes for "Best of" but I will say that that was the best burger I've had in ages and I know now that when I'm craving one, that is what I'll be craving...

The New England Seafood Market, Zephyr on the Charles, Cambridge

2012-04-23T10:00:00.000-04:00

If you aren't acquainted with good ol' Massachusetts, than you might not be aware that weather takes up 90% of our thoughts, and conversations. I wasn't fully aware of this until a few months ago when I was planning a short visit to LA, a city I hadn't been to since I was a child. I was conversing with my father, a long time resident, about my plans and he advised that when talking to the "locals"- weather really isn't a topic to be discussed. The reasoning was that the weather is almost always gorgeous so why bother talking about it? Massachusetts doesn't have the same curse. The weather can swing from beautiful to awful in 15 minutes here, and we love to ~~complain~~ discuss it. However, the last few weeks we have been getting a sneak peek into summer weather, warm temperatures, bright sunny skies, and it has been gorgeous. Now when the weather cranks up, I immediately begin to dream of delicious seafood. It's just the way my brain works- warm temps equals piles of oysters, shrimp and clams. That said, it should come as no surprise that when I received an invitation to check out the New England Seafood Market at Zephyr on the Charles in the Cambridge Hyatt, I immediately said yes.

You might remember my last experience at a Hyatt. I had the very fortunate experience to check out their newest banquet menu, a constantly changing seasonal display of local produce, all fashioned in a dizzying, seasonal array. It was an evening that truly blew my expectations of "hotel food" out of the water.

The New England Seafood Market at Zephyr is a Prix Fixe meal served only on Fridays that starts the diner off with an open run at their well stocked raw bar. Limitless trips to these tables that are chock full of freshly shucked oysters, Little Neck Clams, Peel n' Eat Shrimp, steamed mussels, calamari salad, and, of course, New England Clam Chowder. The night I attended I was able to indulge in oysters from Sunken Meadow in Eastham, MA (these sweet briny devils were my favorite of the night), the always popular Wellfleets from Cape Cod and the Cockenoe hailing from Long Island, NY. Along with these oysters was a vast array of accompaniments, fresh lemons and limes, malt vinegar, multiple cocktails sauces, horseradish, and many different types of hot sauce. Honestly- on a hot day, a perfectly chilled oyster enhanced with just a little sauce and slurped back in unceremonious fashion is one of life's little pleasures.

I also relished the peel n' eat shrimp which were steamed in a healthy dose of Old Bay seasoning. One of my favorite girl friends hails from Atlanta and whenever I visit, peel n' eat shrimp has been on the menu. There is something just so satisfying about getting your hands on a warmed shrimp and using your hands to remove its shell just to get to the sweet meat inside. The addition of the Old Bay brings in that wonderfully herby savory note. These are a true favorite of mine, esp as they always bring me back to evenings spent in Hot-Lanta so I piled a few on my plate. The Hyatt did a fantastic job with them, using just enough seasoning and cooking them to bright pink perfection. This is a simple treasure and one that really can't be overlooked.

Our server heartily exclaimed that the Steamed Mussels served in a Coconut and Lemon Grass broth were "life changing". Now when something receives that high of an endorsement- I try them. Mussels, as much as I love their own unique savory flavor, tend to really be all about the broth that is served with them. I'm not sure if its their small size or their delicate flavor, they serve as a dainty vehicle for delicious broths and sauces. The Hyatt created a wonderful, Asian inspired flavor profile here with their coconut milk and lemon grass combination. The coconut milk of course creamy and rich and then paired with the light citrus flavor of the lemon grass the result was truly lovely.

Finally, I found that I couldn't resist a small bowl of their New England Clam Chowder. Clam Chowder, especially in these parts, is highly subjective. Every person I've spoken to finds different elements to the chowder to be important. The Hyatt's version was thin, plentiful with their chunks of clam and potato and had a deep smokey bacon flavor. Due to the amount of debate out there concerning clam chowder I can say this much- this was not my favorite version of chowder. I prefer mine to be thick and creamy, with more of a flavor of the sea and fresh herbs than predominantly bacon.

The New England Seafood Market, after the Raw Bar excitement, also comes with an entree and dessert. The entree selections have a great range of both surf and turf options and the night we dined we were able to choose from a list of about five different entrees. I wasted very little time reading through the list as my eyes were immediately drawn to the one I wanted- 1 1/4 pound steamed Maine Lobster. Served with the traditional accompaniments of grilled corn, roasted potatoes and a wonderful lemon drawn butter- I couldn't imagine straying from this classic choice. Now it has been eons since I have sat down to a whole lobster. Honestly I cannot remember the last time I donned a bib, armed myself with claw crackers and went to town on a lobster-but man I will say it felt great to do it again. Succulent meat filled the lobsters claws, legs and tail, and every dunk into the citrusy butter made me long to hear the waves crashing at an ocean side stop. The accompanying corn and potatoes, though vastly overshadowed by my highly interactive meal were well cooked and seasoned, but I can't say they received a lot of my attention sadly.

Finally I ended my meal with their Roasted Pear Tart served with a Honey Ginger Syrup. The tart was made from a really well put together patee sucre crust, dense and sweet, perfect to hold the roasted pears. I love the use of this simple crust, it adds more flavor than a typical pie crust, and I feel it holds up well to fruits that aren't super sweet on their own. It adds a bit more luxury to the tart. The real joy here was the honey ginger syrup which had the perfect blend of true, natural honey flavor and the gentle spice of the ginger. It was a lovely end to the meal.

The New England Seafood Market at the Hyatt Cambridge can be found on Friday evenings, and is available for $43.00 inclusive of the Raw Bar, an entree selection and dessert. Once again, the Hyatt chain bunked the idea of "corporate" hotel food and delivered on a truly regional experience bringing the flavors of New England together with some classics from other parts of the world and working to source their ingredients from local suppliers. The combination resulted in deep flavors, undeniable freshness and a wonderful look at our part of the country here for both visitors and locals a like.

I must also thank my wonderful companions for the evening who served to be incredible company during the meal- the great Will from The Boston Foodie, and the wonderful Brian from The Gringo Chapin.

Looking at Food Blogging

2012-04-11T19:50:00.001-04:00

We're going to take a little detour today from our normal itinerary of eating and cooking and reviewing. Instead I've decided to pull out my soap box again and stand on it. Over the past couple of months there have been a few articles written in well known publications (IE The Boston Globe and The Amateur Gourmet) discussing the very idea of food blogging-and, for the most part these authors have pointed at fame (and free meals) being the biggest motivator for this little craft.

A few months ago I was catching up with one of my oldest and most favorite friends and we got on the topic of food blogging. His reaction was one I've received a thousand times, an eye roll and a mention that "everyone has food blog now". He isn't wrong-the food blog "market" is saturated. Despite knowing this, I immediately took umbrage at the remark, made some hoity-toity retort about him "crapping on my dreams" and moved on. I'm so lady like sometimes. However as I reviewed the conversation later, and then read and re-read the aforementioned articles, I reconsidered my response.

The articles blatantly portrayed food bloggers as Julie Powell wanna be's. The hobby was portrayed as being filled with 20 something's and recent grads who have nothing better to do with their time and hope that by writing a little blog they will reach the type of stardom that Julie Powell achieved in 2004. It is viewed as a fad, a new craze like slap bracelets in the '80's or grunge induced flannel ensembles in the '90's. I won't try to hide it-I indulged in both of those fads (thankfully not together and even more thankfully both were short lived). Fad though it might be, I can, with certainty, say that most food bloggers are not dedicating the hours that go into each and every post to hopefully find some sort of fringe fame.

Food blogging is a labor of love. A Boston Food Diary is the product of having too many thoughts about food in my head and needing some way to get them out. It is the product of passion. Five years ago I spent my time playing in my kitchen, reading cookbooks, learning everything I could about food and dreaming of one day turning my hobby into something that I could commit to fully. I started writing to organize myself-to have a place dedicated to my food meanderings, to keep track of recipes, to inspire myself to push harder, and to hopefully lead me to a path of certainty.

I can't hide that I've been unbelievably fortunate in this journey, I have received multiple press passes (something that still sends shivers down my spine to think of myself as "press"), I've been selected to review products, I have been fortunate to receive perks. However, even so, I have to refute the articles that claim that it is for these perks that I have dedicated so much of my time to this craft. Food blogging, though it has struck gold for some, is my creative outlet, it is something I can put my whole heart and soul into, but rarely the return, purely monetarily speaking, is worthy of the effort.

So to those who believe that the entire population of food bloggers (and there are MANY of us) are out there just searching for the next Julie Powell breakthrough, I ask you to look into our blogs a bit further. Look past the dozens of carefully created, tested and documented recipes, look past the reviews of restaurants (often written after multiple visits), and find the true back bone of the writer-I would put money (or a 7 course tasting menu) on it being love, and passion.

**To my friend who I called upon here as my example-thanks for making me think-sorry for the 'tude**

Umami, Brookline

2012-04-10T10:00:00.000-04:00

Those of you who have spent any time reading A Boston Food Diary know that I have a serious problem finding anything spicy in Boston. Every once in a while I feel a little zing of some heat and I get excited, but truly spicy, burn my mouth, make me wonder if I can finish the dish spicy? That doesn't happen often. With that said, let me introduce you to Umami, located just outside Washington Square in Brookline.

Umami opened a bit over a year ago to little acclaim. Billed as an Asian Bistro, the menu incorporates Asian flavor into classic bistro fare, and incorporates herbs and spices not normally found in Asian cuisine into their dishes.

We started our meal with a couple of appetizers- the Black Tiger Shrimp, which were sauteed with peppers and onions, in garlic butter with smoked cayenne and lemon thyme, and the honey ginger glazed chicken wings served with an Asian slaw. The shrimp were large and plump, well cooked and well seasoned as they swam in the garlicky sauce. What I really loved here was the addition of the thyme. The other flavors in the dish screamed typical Asian, but the thyme was an unexpected pleasure.

The wings, were another delicious take on a classic Asian appetizer. The honey flavor made them reminiscent of the chicken wings often found at an average Chinese food spot, yet far better version. However the unique twist here was the Asian slaw they were served with, julienned spicy peppers, tossed in vinegar created the perfect tart contrast to the honey glaze.

After much debate I settled on the Fruitti di Mare for dinner, a traditionally Italian dish I was excited to see the Asian twist.  The menu stated that the sauce that was served slightly spicy, so I, as usual, asked that if they felt like cranking up the spice I'd be ok with that. I often ask this, and normally I am served a dish that has just a twinge of spice. I am forever disappointed. Umami blew me out of the water. A large, beautiful bowl of pasta was set in front of me, littered with beautiful shrimp, calamari and mussels.  Simply looking at the dish I could see the chili seeds littered throughout the sauce. I deeply breathed in the scent rising from the bowl and began to pick up on the spice. I twirled the long strands of spaghetti onto my fork and lifted it to my lips...As soon as I placed the forkful in my mouth- I felt it. Spice. Real true, fiery heat. I won't lie to you- I didn't talk much during the rest of the meal- my mouth was on fire.  Every bite created more, delicious, wonderful fire.  The great part of the dish was that there was still flavor present beyond the heat, acidic tomatoes, earthy herbs, all paired with succulent shrimp, perfectly cooked mussels and delicious calamari rings. I was thrilled.

I have dined at Umami a couple of times now and each time have been more then impressed with the quality of the food and the creativity of the dishes. This is a little star that is well worth the trip to Brookline to check it out.

The Huntington at the Westin Copley, Brunch

2012-04-09T18:15:00.001-04:00

The rain was still pelting down making the chilly morning that much more dreary as I walked through the gleaming doors of the Westin Copley Saturday morning. I was escorted to a sparkling table, and immediately my cup was filled with steaming hot of Starbucks coffee. My chill began to fade and I felt the warmth of the hospitality.

As the other guests filed in the Westin representatives began to tell us about the brunch we were about to be served. Available daily, the Huntington has both a buffet and standard menu service, both offering a wide array of both indulgence satisfying and energy providing options to get your day started off right. The menu also stipulates dishes that are known as Super Foods-items that are assured to power you through your morning with optimal energy.

We were treated to several options for our meal-with choices spanning between the menu, the buffet and the weekend only omelet and waffle bars. I began my journey at the buffet sampling the assorted fresh berries an melons, a buttermilk flapjack, and an oven baked vegetable frittata.
I'd love to say that I filled up on fruit, but that would be a blatant lie. The flapjack, warm and comforting sweet with sugar but balanced with buttermilk was fantastic. I went back up for another. The frittata had an ample serving of vegetables and was nicely baked to create a soft interior and a crisp exterior.

Others at my table had ventured to the omelet and waffle room and the single serve waffles served with fresh whipped cream and strawberries was too indulgent too pass up. The waffles were light and airy but full of that delicious sweet, slightly yeasty flavor that makes then so addictive. Topped with the homemade whipped cream, ultra thick and not too sweet and the lovely fresh berries, this was a wonderful treat for a wintry morning.

The table shared dishes of pecan waffles, poached eggs and hash. Though I didn't indulge too much in these, each bite that I took was full of their own unique flavors. I was most impressed with the hollandaise sauce. I am not a fan of hollandaise- in fact I think it usually ruins eggs and I tend to scrape it off if I forget to ask them to serve me the dish without it. However, the Huntington prepared theirs with a hearty kick of lemon flavor which nicely elevated the sauce out of its heavy depths and made it incredibly enjoyable.

Overall I was really pleased with brunch at the Huntington. Their options ranged from the typical to the creative and everything in between. Each dish exhibited attention to detail from the chefs and delicious takes on tried and true breakfast foods. It is a great option for in city breakfast and brunch- something that is shockingly hard to find.

Lone Star Taco Bar, Allston, MA

2012-04-03T13:32:00.002-04:00

It doesn't seem like all that long ago when I was consistently complaining about the lack of good Mexican food here in Boston. I remember it well- I believe it was a year ago. I'm not sure what happened in that time, but all of a sudden restaurateurs got the message and casual taco places to sit down authentic Mexican eateries have been popping up all over the city. The latest to open it's doors is Lone Star, a tiny spot adjoining Deep Ellum in Allston. They seem to share a kitchen, and Lone Star definitely seems to pilfer some of Deep Ellum's beers, but otherwise, the concentration of the two spots couldn't be more different. Deep Ellum rests comfortably on its laurels of finely crafted cocktails accompanying re born American foods. Lone Star is serving Mexican street food, tacos and torta's, corn on the cob and hot crisp chips, with a heavy concentration on tequila's.

I headed over to check out Lone Star with a friend who gets a little shout out here. Chris was my co- RA (oh yes I was an RA in college- doesn't that tell you more than you need to know about me?) my senior year of college.   We bonded over our "relaxed" methods of leading our floor, and he dealt with my severe senior slump. Since then Chris has traveled the world, from Prague to Shanghai and is finally back in Boston now. Here's the true plug- Chris has a blog of his own, and is an incredibly talented writer-check him out: http://baoziandthebund.tumblr.com/

We settled into a booth in Lone Star and placed our order- a serving of their house made to order Guacamole and a couple of tacos- the Carnitas Pork (confit pork shoulder, salsa verde, cilantro, and queso fresco) and the Grilled Avocado With Griddled Queso Or Braised Tofu (salsa verde and corn relish) for me. The guacamole arrived first. It was served in a large mortar, and was bedecked with small wedges of lime. The guacamole itself contained large pieces of fresh avocado and a hint of onion from some scallions found peppered throughout.  The surprising component to this guacamole however was how creamy it was. Of course the natural properties of avocados are often described as "creamy" and they are often used as a cooling agent in spicy dishes because of this attribute. Here though, at Lone Star, it appeared that some sort of additional cream was added. It appeared to be sour cream to me, but I'm willing to be wrong there. The outcome was a bit diluted in terms of the avocado flavor, and a much denser dip all around.  I would have been thrilled with a bit more lime juice or the addition of a chili pepper perhaps to break up the subtle monotony of the dish. The chips however were hot and fresh and readily refilled.

I began with the Carnitas Pork taco- a small mound of shredded pork piled into a fresh tortilla, layered on top of salsa verde and showered with cilantro and queso fresco. The flavors here were spot on- the fatty meat was cut nicely with the acidity and heat of the salsa verde, with the freshness of the cilantro and the salty cheese punching up the profile. Everything taste fresh, with good texture contrasts and all around a delicious taco.

I opted for the griddled queso with my avocado taco. I love grilled cheeses- there is something about the mix of the smoke from the grill combined with the salty creaminess of the cheese that just makes for a perfect combination. Here they executed that perfectly, and the thick slices of avocado even proudly displayed prominent grill marks. The corn salsa added nice textural contrast, though I found the salsa itself to be far too sweet for my liking.

Overall I really enjoyed my experience at Lone Star. It was clear that the ingredients were fresh and thoughtfully prepared. The dishes held authentic flavors and were artfully presented. This is a great addition to the Allston neighborhood, an area that is truly blossoming in the world of good eats.

Starbuck's Reserve 100% Kona

2012-04-02T10:14:00.000-04:00

It's probably become pretty obvious that I have a real coffee obsession. I'll even let you in on a little secret- whenever Starbucks sends me their coffees to test out-I do a little happy dance. Its embarrassing- but true. I rip open the package like a child on their birthday. I tear through all the pretty wrapping and finally cradle the package knowing that it's contents would be both delicious and energizing. It's a little spot of happiness :-) Most recently I was sent their Starbucks Reserve 100% Kona.

I remember visiting my dad when I was a kid who had just recently received a bag of Kona coffee straight from Hawaii from a business contact. I remember the way he took it from its safe place and measured it out as though it was the most precious treasure. He educated me on the small area of the Kona district of Hawaii, a small area, just 20 miles long and two wide, lush and fertile. He brewed us both a cup (I started my coffee addiction early) and I immediately felt the special vibe of the cup.

When I opened the Kona reserve from Starbucks I felt the same sense of treasure that I sensed that day. After I brewed a cup I remembered why- the Kona blend invokes the island ideal, full of citrus and a base of nuttiness. It is bold without being overpowering and has a gentle acidity making it delightful drink just on its own, or paired with with a delightful lemon square.

Nick's on Broadway, Providence, Rhode Island

2012-03-29T07:38:00.002-04:00

The highlight of our dining tour of Providence this past weekend was, without a doubt, our Sunday morning brunch. We sat in our hotel room on Sunday morning and poured through Chowhound and Yelp seeking out where to go for brunch before heading over to Johnson and Wales University to check out the Culinary Museum. Almost unanimously the internet rewarded us with Nick's on Broadway as the stop for brunch in Providence. We are not one's to argue with the internet, so we headed to Nick's.

We were greeted with a line out the door, as apparently the rest of Providence also knows how to use the internet :-). When I spoke to the hostess to give our name for a table, she asked if the bar was ok if seats were available sooner. The only bar I saw was the literal bar where drinks were made, but I agreed as my stomach was clamoring for food. As we stood, waiting, we saw the other bar. A line of stools sat perched next to a dining counter that looked the open kitchen. Sitting at those spots would have been a perfect view of the food being prepared, the chef interactions, and general food geek inducing amazement. We, through divine intervention I can only assume, were awarded three seats at this coveted bar.

We pulled up our seats, ordered coffee and juice, and though we tried to concentrate on the menus, the show happening in front of us was tough to pull ourselves away from. Every dish was finely crafted, eggs cooked with finesse, perfect circular pancakes flipped and plated with just the slightest of hand. To every plate, chef owner Derek Wagner added the finishing touches- a leaf of parsley here, a sprinkle of mint there, a shower of Parmesan cheese on another plate. The chefs and cooks moved and worked together in harmony- like a finely crafted orchestra each one performing their assigned task, and not missing a beat no matter what was thrown at them. Even better than watching their incredible precision, was watching their camaraderie. Sitting at those seats was a window into a different world, a world I am truly fascinated by.

That aside, there was the food. Most likely based on our extreme staring for over an hour, Chef sent over some breakfast parfaits to get us started. Homemade cinnamon granola was paired with tangy yogurt, fresh cut up melon and berries, a drizzle of honey and a few torn leaves of mint. Simple as this parfait was, it combined a delicious mix of textures and flavors, ranging from the warming comfort of cinnamon, to the bright flavors of fresh fruit and refreshing mint.

After a long debate, and much back and forth, I settled on Parmesan and herb polenta topped with spinach and two eggs as my breakfast. I was served a gorgeous plate of two squares of firm polenta, liberally topped with fresh baby spinach, two poached eggs and then topped with a healthy dose of grated Parmesan cheese and enhanced with herb and chili oils. The polenta was well flavored, every bite containing a burst of a variety of herbs. The spinach added a nice fresh component, and when my poached eggs were burst the runny yolk made everything just a bit more luxurious.

I love the combinations of this breakfast, and as I sat with my friends, this food was the only thing that captivated us as much as watching the chefs in the kitchen during our visit to Nick's on Broadway. Nick's is definitely a key spot for brunch in Providence, and with their commitment to using local fresh ingredients, I am certain that every meal Chef Derek Wagner and his team produces is fantastic. Nick's alone is worth the trip from Boston to Providence.

Julian's, Providence, Rhode Island

2012-03-27T10:00:00.000-04:00

As I mentioned, we didn't have a lot of plan when we arrived in Providence for the weekend, so as we explored, and our hunger grew over the afternoon, we used our social media outlets to find our next food stop. Overwhelmingly, we were told to check out Julian's, a uniquely American style restaurant in the Federal Hill area of the city. We checked out the menu on line and were thrilled to see some interesting creations. We began our journey to Julian's almost immediately.

We chose to split a few of their appetizers among us as opposed to having big meals, and settled on their Roasted Winter Squash Savory Donuts with chile-cashew butter,whiskey smoked sugar, & fennel seed créme fraiche, their Caralemized Parsnip and Mushroom dip served with house tortilla chips, their Shiitake- Leek Chow Mein, and their steamed broccoli. Our little feast was served promptly and we dug in.

I was most excited about the idea of a savory donut so I immediately went for those. Unfortunately my first taste at Julian's was a bit of a disappointment. The donuts didn't have any discernable flavor to them, and the roll in sugar made them basically identical to the sweet breakfast treats. The little donut holes were tasty, but didn't contain the punch of squash, chili, chashews or whiskey- sadly. The creme fraiche was a tasty addition, but again, lacked the punch of fennel seed. I had most been looking forward to these treats, and was rather disappointed by the result.

The Caramelized Parsnip and Mushroom dip however was delicious. The parsnips were every so slightly sweetened, and the earthy mushrooms perfectly balanced the that sweetness to ground this dip as a savory snack. It had been topped with a kale based pesto, whose garlicky bite was a great addition. Paired with salty tortilla chips- this was a great dish.

The shiitake- leek chow mein was a really fun recreation of that famous Chinese take out food. The mushrooms were fresh and meaty, and the leeks lent their subtle onion flavor to the noodles. I felt that there was a bit too much salt to the dish, but the others felt it was appropriate.

We ordered the broccoli as an after thought, realizing that our order was severely lacking in nutritional value, but somehow those gently steamed spears of broccoli ended up stealing the show. The broccoli was nice and fresh, it was cooked to just the right al dente spot, and I believe tossed ever so lightly in a little butter. It was a wonderful addition to our table, and we ended up fighting over the last pieces -our former childhood selves (haters of the green veggie) shaking their heads in disbelief.

Overall, I loved the vibe of Julian's. At first site, it looked like a rough and tumble burger joint. However the menu was vast in it's creative options, each dish with a unique twist and turn. There were the missteps along the way, however I could definitely see why Julian's receives so many recommendations -it is a truly cool spot with a really unique food concept.

http://www.juliansprovidence.com/

Rocket Fine Street Food, Food Truck, Providence, Rhode Island

2012-03-26T08:55:00.002-04:00

Ladies weekends away...a time when girlfriends come together to catch up, explore a new place, and chat abut whatever pleases and ails them. At the last minute Jen and Aimee and I found that our schedules changed and manuevered and somehow we all ended up with some time to spend together this past weekend. As we're all just a tiny bit food obsessed (Im sorry- is that news? I'm sure I just let the cat out of the bag on that one ;-) ) we decided to head down to Providence, RI both to explore and to check out the culinary museum at Johson and Wales University.

Now as I've said before, when I head out of Boston I am usually armed with a long list of restaurants that I want to try. This time however, time was tight and I travelled down to Rhode Island with my pals with no itinerary. Jen had been told of a food truck that sounded fantastic- the Rocket Fine Street Food.

Known for their burgers made with 100% Nieman Ranch pure Angus beef, we made a beeline for their truck when we made it to town. I as tempted as I was by a soothing cup of tomato soup and a grilled cheese that was proudly displayed on their menu, I knew I'd regret ordering anything but a burger. I finally settled on the Red Planet- a single flat patty, topped with red leaf lettuce and a homemade organic tomato jam- this burger was then sandwiched into a roll from Providence local bakery- Taunton Avenue. The roll had been lightly toasted lending just a slight, satisfying crunch to each bite. Otherwise pillowy, this bun gave way to the meaty burger, pure beef flavor, and only lightly seasoned allowing the natural flavor to be enhanced and not overwhelmed. The tomato jam teetered the line between tangy and sweet, and with it's lovely natural acidity the condiment perked up the burger flavor. I found every bite to have good texture contrast and wonderful flavor.

The Rocket Food Truck definitely kicked off our trip to Providence on the right foot. They can be found at various locations all over the city- you can track their location on line on Twitter and on their website.

Wicked Good Cupcakes

2012-03-23T09:49:00.000-04:00

I don't even remember where I first heard about Wicked Good Cupcakes- it might have been on Boston.com, or...somewhere. The point is when I heard about this mother daughter team of cupcake creators, well my heart went out to them. They began by just taking a cake decorating class together, just as a way to bond. Proud of their work, they posted some photos on line for friends and family to look at, the surprise came when the anticipated support became requests and orders for their creations. Today they own and operate Wicked Good Cupcakes together- a business where they daily bake their cup cakes using only real, fresh ingredients- no mixes allowed.

Last week I was contacted by their PR and asked if I'd like to try out one of their more creative initiatives- cupcakes in a jar. Recalling the story- I immediately agreed. So, after spending all of last week working in California, including many plane transfers and delays, I was thrilled to receive three little mason jars stuffed full of cake and frosting. Really- does anything sound any better?

I'll be honest- I was a little worried about shipped cupcakes. I was concerned they'd be stale- dried out from their travels. However as I cracked open the first vacuum sealed jar (Cuckoo for Coconut) I found how very wrong I was. The cake was as moist as it had been if it had been baked that day. Coconut butter cream frosting encapsulated the lovely vanilla cake- making for the perfect balance of coconut and just delicious cake.

Having no will power at all, I ripped into the remaining jars- a Marble Mutt and a Cookies N Creme. The Marble Mutt, a blend of dark chocolate and vanilla cupcakes and dark chocolate an vanilla butter cream icings, contained the same moist cake, and the icings did compliment each other well. It was a solid offering, however after the coconut, I felt a little let down. The Cookies N Creme however brought me right back. Vanilla cupcakes layered with Oreo crumbles and topped with Vanilla Cream Cheese Butter cream frosting -this was a delicious cupcake. The Oreos, somehow, had maintained their crunch adding a perfect amount of texture variate to the cake, and the frosting brought it all home.

I was truly thrilled to try out Wicked Good Cupcakes- not just Becca's a delivery of cupcakes is pretty awesome- but because of the great work this mother daughter team is doing. I was even more thrilled that their cakes are fresh and delicious. These are the perfect treat for anyone who deserves a little cake in their life- no matter how far away from you they might be.

Wicked Good Cupcakes can be found at: http://www.wickedgoodcupcakes.com/

Sweet Cheeks BBQ, Fenway, Boston

2012-03-13T10:00:00.000-04:00

Her name was whispered in culinary circles for months before Sweet Cheeks opened its doors. Highly acclaimed, formidable competitor on Bravo's Top Chef, Tiffani Faison was opening a restaurant- in Boston. But this wouldn't be your typical celebrity chef space. No updated American comfort food here, no elegant gastropub or classic Italian or French fare here. No, Chef Faison was taking a risk, she was breaking the barriers- she was bringing real, southern style BBQ to Boston, the land of atrocious BBQ spots. She was going to bunk our reputation and fill the air of Fenway with smoke creating a spot to sink your teeth into classic BBQ and all that goes along with that.

I'll spare you the suspense. Chef Faison is nailing it. Boston's BBQ Top Chef award (should we have one) goes to her- in a heart beat.

That isn't to say that there are a few missteps. If you don't feel like having awkward conversation with your too close neighbors, the community dining tables may turn you off. Some of the sides miss the mark, but let's face it- if you're hankering for BBQ, you're hankering for smoked meat- and that's where Sweet Cheeks shines.

The entrees are served as "trays", of varying sizes (meaning basically one type of meat or two), a scoop of a hot side, one of a cold side, classic white bread, and, delightfully, a lovely array of homemade pickles and raw white onions. It was a difficult choice but I settled on the pulled pork tray, choosing the Broccoli Cheese Casserole and the Farm Salad for my sides. The Broccoli Casserole was nothing to write home about, rather lackluster, I had a fork of it and then pushed it aside. It was wasted calories in the face of the mountain of meat that sat in front of me. The Salad was crisp and refreshing however, with a simple vinaigrette dressing lightly coating the greens, Brussels Sprouts, red grapes and sunflower seeds. It was full of flavor and it's slight acidity actually paired really nicely with the meat. The meat...the meat was truly fantastic. Deep smoke rings, crispy ends, unbelievably tender morsels...I was rendered a bit speechless. The flavor was exactly what I've had in southern locals, robust smoke accentuating the pure pork natural flavors. Sweet Cheeks offers three house made sauces to sample with your trays: a BBQ, a North Carolina Vinegar based, and a Thai Chilli sauce. I am not actually a BBQ sauce fan. Normally I find it cloyingly sweet, a result of far too much molasses added. Sweet Cheeks however created a blend of acidic tomato, just a hint caramel sweetness, and a wonderful does of smoke resulting in a powerful punch of flavor that complimented the meat without overpowering it. The North Carolina style sauce brought me right back to my experiences in mountains of North Carolina, where BBQ is found on the road sides, and the idea of a family gathering without pork n' pickles is outrageous. The punch of vinegar was strong, and only further charged up with a blast of chili flakes making a well balanced flavor palate. Pairing this sauce with the rich meat broke through its natural fattiness and clarified the flavors. Finally I reached for the Thai Chili sauce- fully anticipating a typical, weak, watered down version of Thai heat. Not so at Sweet Cheeks. I poured a healthy dose on my fork full of pork and soon found that when Chef Faison says her stuff is spicy- she isn't holding back. My mouth immediately caught on fire, the sauce had good mix of both front of the mouth and back of the throat heat creating a very full experience. For the heat lovers out there -this stuff is great- addictive and delicious.

It must be said, if you're looking to truly experience a southern meal, and Chef Faison's genius -don't skip the bucket of biscuits. Four huge biscuits arrive in a tin can to the table, and are served with a small mason jar full of freshly made honey butter. The biscuits are the biscuits you dream about- warm, a crisp external crust, all giving way to a flakey, impossibly buttery interior. These are what biscuits SHOULD taste like, but too often resemble hockey pucks instead.

Boston has been challenged to find good BBQ for as long as I can remember. We have failed in this task time and again, often not smoking meat long enough resulting in flavorless meat, or overcooking it all until a tough piece of jerky is all that remains. Sweet Cheeks BBQ is delivering on tender meats, well flavored, and completely addictive. Any downsides of the restaurant, including those strange questions that random person sitting next to you might ask, melt away with the first bite of the meat and bliss sets in. Oh, and look into that open kitchen with the busy staff- that lovely red headed chef is none other than the celebrity herself- attentive and visible throughout the restaurant.