The Passionate Foodie

2018 Voskevaz Karasi Collection Areni Noir: Complex, Silky & Delicious

noreply@blogger.com (Richard Auffrey) — Tue, 07 Apr 2026 13:13:00 +0000

Armenia is one of the contenders as the location of the potential origin of winemaking, with evidence dating back about 8000 years. Like the country of Georgia, another primary contender in this regard, they also have an ancient tradition, extending back thousands of years, of the use of terracotta amphorae, which they call karasi, to ferment and age their wines.

Unfortunately, during much of the 20th century, the Soviet Union forced the country to produce mainly cheap Sherry-style wines. Once Armenia attained independence, in 1991, its winemaking industry began to change and modernize, to reclaim the glories of the past. Their wines are now starting to get international attention, and locally, they have started to appear on a few wine store shelves, including at Victoria Hill Wine, the shop where I work.

Armenia is a landlocked country, mostly mountainous, which is bordered by Georgia to the north, Azerbaijan to the east, Iran to the south, and Turkey to the west. Though there are about 17,000 hectares of vineyards, most of the grapes are used for their famed brandy production. Wine production is still exploring the potential of their indigenous grapes.

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The Voskevaz Winery was founded in 1932, but in 1997 it was purchased by David Hovhannisyan, who, with assistance from his brothers, invested much into modernizing the winery. The name of the winery translates as "golden bunch," referring to grape bunches. The winery is located in the Aragatsotn region of western Armenia. Voskevaz works with local growers to source grapes for some of their wines. Their wines include the Karasi Collection, referring to wines which are fermented in Karas, their traditional clay amphorae, and then matured in oak. In the hills of the Aragatsotn region, ancient karasi have been found through excavation, extending back thousands of years.

With a dinner of Bison Ribeye steaks, I opened a bottle of the 2018 Voskevaz Karasi Collection Areni Noir (about $50). Areni Noir is an ancient, thick-skinned red grape variety, native to Armenia, and cultivated for over 6,000 years, especially in the Vayots Dzor region. It may have originated in the village of the same name, Areni, in that region. Within Armenia, it's used to make a variety of still red wines, rosé and even brandy. Considering the relative isolation of this grape, and its lengthy history, this is a grape that reflects Armenia, which provides a true sense of place.

The vines of Areni Noir used for this wine are about 130 years old and located at an elevation of about 1600 meters. They are sustainably farmed and the soil is volcanic rock. The grapes are fermented in karasi, the clay amphorae, and then aged for about 15 months in 225 liter oak barrels of local origin. It's then bottled unfiltered, so might have a little sedimentation. Only 300 cases of this were are produced each year, so availability is limited.

With an ABV of 12.5%, this wine has an appealing aroma of red fruits and touches of earthiness and spice. On the palate, it was silky and complex, elegant and delicious. A fine melange of red fruits, from strawberry to cherry, accented with subtle spices, earthy notes, and peppery touches. A lengthy and satisfying finish completed this well balanced wine. It paired excellently with the bison steaks, and reminded me in some respects of Pinot Noir, which is a common comparison for Areni Noir.

You should definitely explore the wines of Armenia, as well as wines made from the Areni Noir grape. And specifically, I'd highly recommend the 2018 Voskevaz Karasi Collection Areni Noir.

Elephant Green Chili Chutney: Natural & Delicious!

noreply@blogger.com (Richard Auffrey) — Mon, 06 Apr 2026 06:30:00 +0000

Are you seeking a new, versatile and delicious condiment? If so, I've a recommendation for you.

I recently received a media sample of the Elephant Green Chili Chutney, a new product created by Cashmira Sethna and her daughter, Tanzie Turel, based on Cashmira's recipe from 1986. Cashmira, who was born in Mumbai, spent two decades in Dubai, and later was a recipe columnist for the Indian Express in New York. In 2024, she was a contestant on The Favorite Chef competition, placing second in her group. Tanzie has worked in a national commercial real estate lending, investment, and advisory firm. Tanzie encouraged her mother to make her chutney available to the public, and they finally worked together to make that a reality.

As their website states, "At Elephant Green Chili Chutney, our mission is clear yet profoundly heartfelt: to share our passion for vibrant flavors and wholesome food, making every cook’s journey, across cultures, just a little easier and a lot more zesty. We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another."

Their green chili chutney is currently available from Amazon, a 9-ounce jar selling for about $15. It's produced from only 6 ingredients, including: vinegar, cilantro, sugar, dried coconut, green chili, and salt. No preservatives or fillers are used. That all makes the chutney even more appealing. The chutney is also vegan, gluten free, dairy free, Kosher, and great for keto. A Serving Size is 1 tablespoon, which has 25 calories, and a jar contains 16 servings.

It's promoted as extremely versatile, limited only by your imagination. It can be used to "Drizzle and Dazzle, Dip and Devour, Spread and Savor, or Simmer and Sizzle." After my own experiences with this chutney, trying it with a variety of foods, I would wholeheartedly agree to its versatility.

The green condiment has visible pieces of coconut, and it's easy to spread on food, or scoop out some for a dipping sauce. It has a pleasant aroma, citrus notes and a touch of coconut. Once opened, I advise keeping it in the refrigerator, as it doesn't contain any preservatives.

I first slathered some of the chutney atop boneless pork chops (from Tendercrop Farms), before placing them in the oven. I was impressed with the flavor of the chutney, which worked quite well with the moist and tender pork. Initially, there was some sweetness, with prominent citrus notes accompanied by nuttiness of the coconut, and the tiny bits of coconut also added a touch of a crunchy texture. On the finish though, the heat of the green chilis arose, replacing the citrus, although it wasn't overly spicy. An interesting and tasty journey across the palate, from sweet to heat. This initial experience with the chutney was delicious, and I was eager to try it with other foods.

I've since used it several additional times, such as a dip for seafood, from cod to salmon, and it worked very well with the taste of the different fish. It also paired well with beef, and it was tasty while slathered on a warm piece of naan bread. I suspect it would work well with many different foods, and you're limited only by your imagination. I've nearly finished the entire jar, and will order more from Amazon in the near future.

The Elephant Green Chili Chutney earns my Hearty Recommendation!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 02 Apr 2026 16:43:00 +0000

Celebrating 420: A Sake-Infused Cannabis Dinner

noreply@blogger.com (Richard Auffrey) — Wed, 01 Apr 2026 06:30:00 +0000

At the latest Boston Wine Expo, it was a smaller event than previous years. There used to be one main room for the wine tasting, and a smaller room for spirits, but this year, the spirits were included into the main wine room. During those previous years, the spirits room also included a table for a Boston Cannabis Dispensary, which I didn't see this year. They weren't able to provide cannabis samples, so instead they disseminated information and gave out swag.

Should food and drink blogs also cover cannabis?

I've been pondering that question as I take my own first step forward, after receiving an intriguing invitation. In a few weeks, on April 20, will be "420," the unofficial Cannabis holiday. It's a day to celebrate cannabis, to indulge in your preferred method of consumption, from a bong to edibles. It's also a day of activism, to promote the liberalization and legalization of cannabis.

Will you be celebrating 420?

I was recently approached by an organization planning an underground cannabis dinner, and they wanted my assistance to include Sake pairings for their dinner, although they also wanted to infuse the Sake with cannabis. It was a fascinating concept, a unique challenge for a Sake lover. How would such an infusion taste? Would it ruin the subtle flavors of Sake, or would cannabis best be infused into Sake with more strong flavors? Would the umami element of Sake blend well with cannabis? So many questions, and I thought long about the possibilities.

After some careful consideration, I've decided to assist them and it has been quite a challenging couple weeks working on this project.

Although the final details have yet to be completed, the dinner will include Four Courses, from a soup to dessert. Each food dish will include the addition of edible cannabis oil, and the amount of that oil can be altered to the diner's specific preferences. And each course will also be paired with a different Sake or Sake cocktail, which also has been infused with cannabis. The cost will include tax and gratuity.

For various reasons, this will obviously be a private dinner, with very limited availability, and your confidentiality will be necessary. If you're interested in attending, please email me and I will send you further details. Serious inquiries only please! Due to its limited availability, I strongly recommend you contact me as soon as possible as it's likely to sell out quickly. This should be a special event, expanding your palate and mind. I've certainly learned plenty during the last couple weeks, and hopefully it will lead to more opportunities in the near future.

Scrapple: An Early History in Massachusetts (with a Special Recipe)

noreply@blogger.com (Richard Auffrey) — Tue, 31 Mar 2026 07:00:00 +0000

Have you ever enjoyed Scrapple?

Unless you live in, or visit, the Pennsylvania area, or the surrounding Mid-Atlantic states, you might not be familiar with this popular dish, which is commonly consumed at breakfast. It's essentially a mush of fried pork scraps with cornmeal, buckwheat flour and spices, although plenty of variations exist. During the 17th and 18th centuries, German settlers in Pennsylvania created this dish, a way to use left-over pork scraps they might not otherwise use, to avoid waste. When butchering a pig, they wanted to use every available bit, to maximum the value of that whole pig.

The term "scrapple" is derived from "scraps," a rather descriptive term for its use of pork scraps. The dish has its origins to the German dish "panhas," meaning "pan-rabbit" or "pan-meal." However, panhas didn't include the use of corn-meal as does scrapple. And although scrapple was created during the 17th and 18th centuries, the term itself seems to have first surfaced in Pennsylvania in the 1840s.

And FYI, National Scrapple Day is celebrated on November 9, and this holiday extends back at least to 2011.

For some, scrapple doesn't sound appetizing because of its use of pig organ meat or the pig's head. However, that's a psychological block which prevents you from enjoying the dish. As the meat is so finely chopped, and mixed with corn-meal/flour, you'd never know what type of pork was used, similar to what you might find in a sausage. Get past your thoughts and take a taste, and you might be very surprised that you actually enjoy it.

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I recently enjoyed some fried scrapple, pictured at the top of this article, which was made by Peter Bryant*, one of my friends from Maryland. He has his own special recipe, and brought me a couple pieces when he recently visited the Boston+ area. I've enjoyed scrapple before, usually when traveling as it's not commonly found in the Boston area, but it has been some time since I've eaten it. I took it home and fried up some slices, and was impressed with Peter's scrapple. The frying created a nice, crispy exterior, that contrasted well with its tasty, well-seasoned and slightly mushy interior. It would remind you in some ways to a sausage patty, but with its own unique textural elements.

It certainly made for an excellent breakfast dish, although it could also be eaten for lunch or dinner. At breakfast, you could cover it with a fried egg, or even make a breakfast sandwich with it, instead of using the usual bacon or sausage. For lunch or dinner, you could make a sandwich with it, topping it with your choice of condiments, veggies, or more. You could cover it with teriyaki sauce and place it atop a bowl of white rice. Just use your creativity!

Later in this article, I'll provide you Peter's recipe, so you can try to make scrapple at home.

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You might be surprised to know that scrapple was known in Massachusetts at least as far back as the mid-19th century. So, let's take a look at that early history, as well as see some of the recipes that were presented in these early Massachusetts newspapers. Maybe some of your Massachusetts ancestors even made their own scrapple.

The earliest Massachusetts newspaper reference I found to scrapple was from 1848. The Vox Populi, December 29, 1848, briefly noted, "With a pretty assortment of scrapple, butter and other greasy delicacies, Sylvanus Wilson came from his rural home in Chester county, and arrived in this virtuous city of Philadelphia on yesterday morning." This only referenced scrapple in Pennsylvania, but may hav intrigued readers in Massachusetts who wanted to know what it might be.

The Hampshire Gazette & Northampton Courier, August 19, 1862, presented an article on Rearing and Fattening Hogs by Gates Henry of Pennsylvania. It mentioned, "The way in which to realize the most money out of the hog meat is to cut every available scrap into sausage meat, and boil the rest into scrapple (curing only the hams), and selling it while fresh, and the sooner the better, as both sausage and scrapple command a higher price early in the winter than at any other season." Again, this is only a reference to Pennsylvania, although it's interesting to see that its price depended on the season.

The Massachusetts Ploughman, December 26, 1863, also noted a Pennsylvania article on killing and cutting up hogs. The article stated that in cutting up a pig's head, "skin the snout--and take off the flesh for scrapple and throw the nasal organs away."

The first article mentioning that scrapple was available in Massachusetts was from 1864. The Salem Register, January 25, 1864, printed an advertisement for the Essex Market, which sold a variety of meats and vegetables, including "Scrapple" which is "partially cooked and a portion of the fat extracted." Who was eating scrapple at that time? Were they eating it for breakfast?

A scrapple recipe! The New England Farmer, March 31, 1866, presented the first scrapple recipe in a Massachusetts newspaper. It was in a letter submitted from a reader in Vermont, who seemed familiar with Pennsylvania. The reader begins, "But I wonder if she ever heard of anything called Scrapple. If not, I conclude she is not a Pennsylvanian." For the recipe, it states, "I take the upper half of a hog's head, upper joints of the legs, and the bloody pieces about the neck where the hog is struck, and all the rinds that come off the meat, and boil them until I can remove the bones easily."

The meat will eventually be seasoned with salt, pepper and sage. Later, you will add 2 handfuls of sifted wheat flour and 1 handful of Indian meal. Once done, it's placed into tin pans to cool, and 24 hours later, you can cut it into half-inch slices and fry it up. "It is very handy for breakfast these cold mornings..."

There was another recipe in the Springfield Daily Republican, January 30, 1872, requiring a pig's head for the meat. The meat was to be seasoned with pepper, salt, thyme, sage, and sweet marjoram, different from the prior recipe. Then, it called for equal parts of buckwheat and corn meal, a proportion different from the prior recipe too. The cost to make this recipe was said to be 50 cents, but it would provide a family of five enough food for breakfast for an entire week.

A week later, the Springfield Daily Republican, February 8, 1872, discussed a man in New York talking about the amount he paid for food each week. His wife allotted 45 cents for breakfast, and the man stated, "Could I do it for less eating scrapple? I know what it is; it's an old Pennsylvania dish, and my wife's folks come from Bucks county. Don't think we would like it every day of the week." He also noted that one of his daughters is delicate so "must not eat greasy food."

The Boston Semi-Weekly Advertiser, February 9, 1872, referenced an article in the New York Times which gave advice on managing a limited income, and it noted that scrapple was a cheap dish.

The Recorder, February 25, 1878, provided another scrapple recipe, similar in several ways to the previous recipe from the Springfield Daily Republican, January 30, 1872. The Recorder recipe also mentions using a fresh pig’s head, but also "other cuttings of pork." The seasonings for the meat are the same, but it's thickened only with yellow Indian-meal (cornmeal), and no flour.

Scrapple in the Arctic? The New England Farmer, April 5, 1884, reported on the outfitting of the Greely Relief Expedition to the Arctic. Also known as the Lady Franklin Bay Expedition, its purpose was to establish a meteorological-observation station. They needed to pack food supplies for 140 men for 2 years, 60 dogs and their drivers. Their cargo included 2000 pounds of Philadelphia scrapple, and it was said, “Scrapple is a hash of meat well boiled and mixed properly with corn meal and buckwheat flour.”

The Boston Evening Transcript, April 19, 1884, provided the above recipe for Corned Beef Scrapple, maybe because of the strong Irish population of the area. The recipe called for a four-pound piece of corned beef, which would later be mixed with a cup of hominy grits and two cups of yellow corn-meal, as well as seasonings of black pepper and sage. This scrapple recipe might appeal to people who are too squeamish to eat scrapple made from pig's heads or offal.

Scrapple and the holidays! The Boston Globe, November 11, 1885, in an article on Good Things for Thanksgiving, noted, "Scrapple from Philadelphia is ten cents a pound." And the Boston Globe, December 19, 1886, presented suggested menus for Christmas week dinners and one of those supper menus included Fried Scrapple, Stewed Prunes and Bread.

The Springfield Daily Republican, December 1, 1890, presented a scrapple recipe from Good Housekeeping magazine. Again, a pig's head, without the brains, was used, although noting the brains "make an excellent entree." About three cupfuls of yellow meal would be added to it, and seasoned with salt, red and black pepper, powdered thyme, and sage. It was also stated, "This is a winter dish and especially goof with buckwheat cakes."

Another recipe. The New England Farmer, January 2, 1892, provided its own recipe for scrapple, calling for pig's feet, ears, and the upper part of the head. It would be seasoned with only salt and pepper, and sifted corn meal would be added as well, until it became a mush.

The Boston Globe, August 27, 1893, provided this scrapple recipe, similar to some of the prior ones.

The Standard Times, November 15, 1894, printed an ad for E.C. Brownell & Co., located in New Bedford, which indicated they sold scrapple.

A beef scrapple recipe! The Boston Globe, January 12, 1895, provided this alternative scrapple recipe, which used a beef brisket. It required the addition of sweet marjoram, thyme, parsley, chopped celery tops, and two onions. It also asked for yellow Indian meal, and no type of flour.

The Evening Herald, August 13, 1895, presented an amusing item, which probably wasn't actually true, about scrapple at Philadelphia hotels. "Scrapple and fried mush are the principal breakfast dishes in Philadelphia. The hotels print these two dishes in black type at the head of their bills of fare. If you pass them over and order something else, the waiter looks at you with astonishment. Then he brings you as little as he can of the dishes you order and extra large portions of scrapple and fried mush besides. He stands at your elbow and watches you eat. If you don't tackle the scrapple and mush at once, he will push the other dishes out of your way."

The Boston Globe, April 18, 1896, printed a recipe for Philadelphia Scrapple, calling for 6 pounds of pork (of unspecified type) and 4 pounds of beef liver. The seasonings included sage (or mixed herbs if preferred), black pepper, cayenne pepper and salt. It would also be thickened with Indian meal, without any flour.

Another beef scrapple recipe. The Boston Morning Journal, October 29, 1896, provided a recipe for beef scrapple, claiming it is "more healthful than when made from pork."

The Boston Evening Transcript, November 20, 1896, briefly mentioned that Philadelphia scrapple "has now become a feature of the most fashionable cafes in New York." Such a humble dish making its appearance in such fashionable spots.

The Springfield Daily Republican, January 29, 1897, presented an ad for State-Street Market Co., noting that it sold "Philadelphia Scrapple. Something new."

The Boston Evening Transcript, February 20, 1897, offered another recipe for scrapple, stating the dish is made "from pig's head or nice bits of lean fresh pork, the tongue, and parts of the liver." It was to be seasoned with salt, pepper and herbs. Although it called for yellow Indian meal, it noted some people referred a mix of meal and buckwheat flour.

The Worcester Daily Spy, April 15, 1897, offered its own take on a scrapple recipe.

Another amusing article. The Boston Evening Transcript, September 28, 1897, published an article titled, "Pennsylvania's Depraved Diet." It noted, "Sausage is so suspiciously made from doubtful parts of pork meat as to be shunned by many. The parts too poor for sausage--literally scraps--these, with a liberal admixture of corn-meal, the whole being boiled to homogeneity and cooled in pans, constitute scrapple." It continued, "Scrapple would seem to be an evolution or hard times and frugality...for every gustatory law is apparently violated in scrapple."

And one more scrapple recipe as in the North Adams Transcript, May 28, 1898.

And we finish with a deadly scrapple! The Boston Globe, February 3, 1899, reported that, "Ptomaine poisoning caused by eating scrapple has just killed a man in Philadelphia, but any true Philadelphian will brave death cheerfully rather than give scrapple up."

This appears to have actually happened. The Harrisburg Telegraph (PN), February 1, 1899, reported that Charles H. Taylor, age 59, died, apparently from ptomaine poisoning, "the result of impure meat used in the manufacture of scrapple, which article of food he ate for breakfast." This article was repeated in a number of other Pennsylvania newspapers.

So, we have seen some of the history of scrapple in Massachusetts during the 19th century. I've provided a number of early recipes, which vary to one degree or another, and also showed that it was commercially available at different times. Today, it's rare to find scrapple in Massachusetts on restaurant menus or at grocery stores.

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Peter Bryant's* Scrapple Recipe: Peter generously shared his recipe with me, allowing me to post it on my blog. His recipe has options so you can make a more traditional version, or Peter's variation (which might appeal more to those who are squeamish about using offal). I enjoyed the scrapple prepared using his variation, and it's certainly a dish that many people would enjoy if they were willing to taste it.

Ingredients
2 pounds of pork shoulder
1/2 pound of pork liver (see substitution below)
3 quarts of stock (from cooking, see below)
1/4 cup of sage
1/4 cup of salt (I substitute about a quarter of this with MSG)
1/4 cup of black pepper (I substitute half of this with Old Bay seasoning)
1 pound of corn meal
12 ounces of flour (substitute corn flour or buckwheat for gluten free).

Directions

Cook the pork shoulder in about 3 quarts of water. Bone-in is preferred for flavor. Go a little heavier to account for bone weight. I use an Instapot, high pressure for 45 minutes.
If you are using liver, put this in there as well. Liver is traditional and I don't mind it. However, I prefer to substitute in 1/4 pound of sausage and 1/4 pound of thick cut bacon. Fry that up and set aside.
Remove the meat from the stock. Strain the stock but save it. Put 3 quarts of that into a pot along with spices and set to boil.
Shred the pork and fine chop liver (or the bacon and sausage).
Once the water is boiling, carefully whisk in the grains and return to a boil (keep stirring).
Once it is boiling, mix in your meats.
Turn off the heat and put into pans for cooling. I use mini loaf pans as I'm the only one in my house that eats scrapple.
Once it's cool enough, cover and put in the refrigerator over night. You can vaccu-seal what you don’t eat and freeze it for later.

*Peter Bryant is an engineer, game designer, artist, and food enthusiast. You can find him and his work on Instagram @peterbbryant or at solariangames.com

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Are you a fan of scrapple? Do you make your own recipe at home? Have you enjoyed scrapple at any Boston+ area restaurants? Do you purchase scrapple at local grocery stories and cook it at home?

Rant: Put Your Damn Cellphone Down!

noreply@blogger.com (Richard Auffrey) — Mon, 30 Mar 2026 06:30:00 +0000

Put Your Damn Cellphone Down!

Cellphone use is ubiquitous, and far too many people have great difficulty lifting their heads from the screens of their phones no matter what they're doing. They walk down the street, looking at their phones rather than looking out for others who are walking in their path. Despite its illegality, some people still use their cell phones while they are driving, endangering others.

And when some of these individuals visit a business, from a wine shop to a book shop, they sometimes continue using their phone even when they go to the register to make their purchase. This is a pet peeve of mine and I continue to this problem on a regular basis.

That needs to stop!

First, it's just rude as the cashier often needs to engage you in conversation when you make your purchase. It's difficult to do so if you're talking to someone on the phone, or texting, or surfing the Internet. Second, it's dehumanizing to the cashier, as your attention is on your phone and you aren't treating the cashier as a human being, but rather as if they were an automaton. This is not the self-service check out line. Third, mistakes can easily be made as you aren't paying sufficient attention and may not properly understand whatever questions the cashier asks you.

If you have to make a call, then handle the call before you go to the cashier. Once you get in front of the cashier, put your phone away or down. Give your full attention to the cashier. Treat them as a human being. Engage in some actual face-to-face social interaction. Your life is far greater than the tiny screen of your cell phone.

At the wine shop where I work, this continues to happen to me and it's usually clear that their cellphone conversations aren't emergencies. They could easily put down their cellphone but they make an active choice not to do so, to be impolite. It's certainly more difficult to handle their transaction as asking them relevant questions isn't easy. I know plenty of other people who have worked as a cashier and have also complained about this very issue.

At restaurants, servers also encounter this same problem. The server may approach a table to take their order, but someone is on their cellphone and still tries to place their order. The server may need to ask this person questions, such as whether they have allergies, and it becomes difficult as that person is on their cellphone. It's just rude and unnecessary.

What happened to civility, to basic courtesy to others? What happened to "please" and "thank you?" What happened to treating others as actual people, and not just automatons?

Have some consideration and put your damn cellphone down!

Rant: Put The Bunny In Your Mouth!

noreply@blogger.com (Richard Auffrey) — Mon, 23 Mar 2026 06:30:00 +0000

Easter will be held in about two weeks, on Sunday, April 5, and many children will receive baskets of candies and treats, some in the shape of rabbits, from the "Easter Bunny." Plenty of Easter decorations involve pictures of cute bunnies or anthropomorphic rabbits. At various stores and malls, some children may even have gotten their photos taken sitting on the Easter Bunny's lap.

However, when I think of Easter and rabbits, I think about eating rabbit, and I don't mean enjoying a tasty chocolate rabbit. Instead, I think of an actual rabbit on my dinner plate, prepared in a variety of ways, from roast rabbit to rabbit stew. I think of its delicious, versatile and nutritious meat but that thought makes other people squirm, those who claim they would never eat a rabbit.

Why are so many people opposed to eating rabbit, despite the fact it's so tasty, extremely sustainable, and a healthy option?

Their main resistance to eating rabbit appears to be primarily psychological. Rabbits are seen as too cute to eat, too much like a pet. Some people may have had a cute, fuzzy bunny as a pet, keeping it in a small hutch, and thus feel squeamish about eating something they once had as a dear pet. These feelings are relatively modern and that sentiment wasn't an issue for many prior generations. We need to return to those earlier sentiments as the consumption of rabbit is good on several fronts, including that it's one of the most nutritious and sustainable meat that exists.

Around 1100 B.C., when the Phoenicians first came to Spain and Portugal, the Iberian peninsula, they found rabbits there, and called the land I-sephan-im, which means "Land of the Rabbits." It's probable that they spread rabbits throughout the Mediterranean region. The ancient Romans enjoyed rabbit meat, and they even created leporaria, walled areas where they raised rabbits for later slaughter. There once was even a Roman law that all young women had to eat rabbit because it was thought it would make them more beautiful.

Have you ever noticed that it seems almost every movie about the Middle Ages shows rabbit being eaten? Rabbits have continued to be eaten as food throughout history, though consumption in the U.S. has apparently declined greatly at least over the last hundred years. Nowadays, Europeans are far more amenable to dining on rabbit and France is the largest producer and consumer of rabbit. My first time eating rabbit was when I was in Spain over 30 years ago.

It's difficult to find accurate statistics on the number of rabbits consumed each year in the U.S. Some figures point to around 500,000 rabbits each year, and you can compare that amount to the 9 billion chickens, 30+ million cattle and the 2+ million lambs consumed annually. So, it's clear, rabbits are a tiny niche meat in the U.S.

Why should we eat more rabbit?

First, it's an excellent sustainable choice, far more sustainable than beef, pork, lamb or poultry. Rabbits eat grass and marginal forage, thus they do not compete for resources with people and are more easily fed than many other animals. They will even eat food scraps, which would be a great use for all of our vast food waste. We all know how rapidly rabbits can reproduce and they are available year round. Rabbits require little space, certainly much less than other food animals. You could even raise rabbits at home, which is relatively easy to do. It's said that a rabbit can produce six pounds of meat for the same amount of resources which a cow needs to produce a single pound.

The carbon footprint of raising rabbits is far lower than other common food animals, and thus much better for the environment. As the demand for meat continues to increase, it may be impossible to meet that demand without causing significant environmental problems due to increased resource intensity. Beef may be the largest offender, requiring significant resources which could be instead used for other purposes which might better feed more people. The increased consumption of rabbit could alleviate these issues, as rabbits require far lesser resources. It is something that needs to be seriously considered.

Second, rabbit meat is very healthy and nutritious. The U.S. Department of Agriculture has even stated that rabbit is the most nutritious meat. Rabbit has only 795 calories per pound, compared to chicken at 810, turkey at 1190, beef at 1440 and pork at 2050. Rabbit also has the highest percentage of protein of any meat. In addition, rabbit has a lower percentage of fat and less cholesterol than chicken, turkey, beef, or pork. Rabbit is easily digested, and has very high levels of Omega-3's and other good fats. It also has high amounts of iron and B12. Those are all good reasons to opt for rabbit.

Third, and a very important reason, rabbit tastes good. It has a mild and slightly sweet flavor, in some respects like chicken, though it can also remind you of veal or even pork. You won't find it to have a gamey flavor. Plus, nearly all of the rabbit is white meat, which appeals to many people. It's generally lean meat, so be careful about overcooking it. In addition, different parts of the rabbit have different characteristics so you can get a variety of flavors within the rabbit. If you tasted rabbit blind, you would very likely enjoy the meat though you probably would not realize it was rabbit.

If you're actually concerned about the food you eat, if you want to eat healthier and more sustainable, then you should be eating rabbit. Break through your psychological barrier and try some tasty rabbit. It's good for you, good for society, and good for the environment.

Put The Bunny In Your Mouth!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 19 Mar 2026 11:56:00 +0000

Reservations are recommended and can be made via OpenTable.

2) Chef Paul O’Connell’s legendary Chez Henri Cubano sandwich was once beloved in Cambridge, but since the beloved restaurant had closed in 2013, the sandwich was unavailable. The Cubano was layered with slow-roasted pork and melted cheese on crusty bread, then pressed and grilled. However, the Cubano will return for one night only, when Chef O’Connell, invited by Chef Patricia Estorino, hosts a special pop-up at Gustazo Cuban Café in Cambridge on April 15, from 5pm-9pm. The restaurant sits just steps from the former location of Chez Henri.

“We’re honored to host Chef Paul and give diners another chance to experience this iconic sandwich, while also giving a new generation the opportunity to try this cult favorite for the first time,” said Chef Patricia Estorino, chef/owner of Gustazo. “The Chez Henri Cubano is part of Boston’s food history, and we’re thrilled to help bring it back, even if just for one night.”

Following the pop-up, Chef Patricia Estorino will introduce her own take on the Cubano, offered every Wednesday at Gustazo Cambridge. The sandwich includes slow roasted pork, Gruyere cheese, dijon, pickles, smoked paprika aioli, pressed on an Iggy's Italian sub roll, served with boniato chips.

Cost: $18 per sandwich

Rant: Permission & Food/Drink Risks

noreply@blogger.com (Richard Auffrey) — Mon, 16 Mar 2026 07:00:00 +0000

Give yourself permission to take a food or drink risk.

You don't need to follow the conventional options, and conform to the norms. You can, and should, think outside the box and be willing to try different and more unusual options, to break outside of your comfort zone. Try new foods and drinks, expanding the horizons of your palate.

Complacency is easy. It takes no effort to order the same dish every time you go out to a restaurant. It takes no effort to buy the same wine every time you visit a wine shop. It also takes no effort to eat and drink the same things as everyone else. They are the safe choices, those which won't rock the boat. There's no risk that you won't like what you eat or drink. You know exactly what you're getting, and frankly, that can be boring.

There is nothing wrong with taking risks. You simply need to take that first step, to let yourself take a chance on something new and different. Sure, it may seem a bit scary at first, but that is merely a psychological barrier which you can easily overcome. The reward for taking that risk can be enormous, the discovery of a new food or drink which excites and satisfies you. You could uncover a new favorite, something to tantalize and please your palate. However, that cannot happen unless you are willing to take a risk.

Consider the recent Boston Wine Expo. If you attended their grand wine tasting, which wines did you taste? Did you stick to the wines you already knew well? Or did you seek out wines that were unfamiliar to you, wines from different regions, wines using less common grapes? Did you take any risks in your wine tasting, or did you choose to play it safe?

When you dine out, do you only eat at Boston restaurants? Do you shy away from traveling to suburban restaurants? Or do you take a risk and visit those suburban spots, to discover the wonders of their culinary skills? When you dine out a a restaurant, do you always order the chicken dish? If you dine at an Italian restaurant, do you only order the Chicken Parmigiana? Or do you prefer to order the special, no matter whether it's seafood, beef, chicken, lamb or something else? Do you play it safe with the menu or take risks?

A few days ago, I visited the Ipswich Shellfish Fish Market, in Ipswich, which is only open on Friday and Saturday. It's my favorite local seafood market for fresh and frozen products, offering quality seafood at reasonable prices. This past weekend, one of their offerings was Cod Cheeks, a rare delicacy that is difficult to find at most fish markets. As there are only two cheeks per cod, it's obvious why they are harder to find. They are delicious, resembling scallops in some respects, and can be cooked like a scallop. However, how many customers, who might never have tasted cod cheeks, would take a risk and order them?

Break out of your routine. Break out of your complacency. Break out of your boring, same old choices. Instead, take risks and explore the myriad of choices that are available to you. Unless you take those risks, you'll never know what you are missing, the great wines and foods that you could be enjoying. We all need to take a close look at the choices we make concerning our food and drinks, and ascertain those areas where we play it safe, and where we could benefit from taking some risk.

Personally, I love to take food and drink risks, to taste something new. There's no guarantee that I will enjoy the new food or drink, but I'd never know unless I take that risk. And sometimes I find a new favorite, which I would not have found otherwise. The reward of finding these favorites outweighs the minor risk of trying new foods and drinks.

Give yourself permission to take a food or drink risk.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 12 Mar 2026 11:59:00 +0000

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Willie’s, the new American Italian–inspired neighborhood restaurant from BCB3 Hospitality, the hospitality group led by chef Jamie Bissonnette alongside restaurateurs Andy Cartin and Babak Bina, is now open at 20 Charles Street in Beacon Hill. The intimate 28-seat space sits right next door to sister restaurant ZURiTO. At the heart of the dining room, an American-made Wood Stone oven anchors the space.

The restaurant features a seasonal menu with pizza at the center—thin-crust, seasonal, and built with intent—alongside small plates and housemade pastas, with techniques and special ingredients drawn from the team’s portfolio of restaurants spanning Japanese, Korean, and Basque cuisines. Small plates include the Caesar, a dish Bissonnette loved watching his father make, includes napa cabbage, celery, classic Caesar dressing, anchovy migas and parmesan cheese; Willie’s Little Meatballs, ultra-tender beef & pork meatballs prepared using pâté techniques, served with salumi ragu and parmesan; Calabrian Karaage, crispy Japanese fried chicken with calabrian chili oil and zesty onion soup mayo; and The Grinder, a loaded ciabatta sub roll with mortadella, prosciutto, Iberico coppa, provolone, cherry pepper, oil and vinegar.

Pastas include housemade Orecchiette with tripe tomato gravy, garbanzo beans, mint and parmesan; Rigatoni Amatriciana, a play on a classic dish that Bissonnette makes often at home with Korean influence includes extruded pasta, pancetta, yak gochujang for extra depth of flavor and pecorino; and Spaghetti, similar to a carbonara with imported pasta, bottarga, yuzu kosho, anchovy stock, egg yolk and parmesan.

The pizza program, anchored by a Wood Stone oven, offers each 10-inch pie, made with a no-knead dough fermented for two days, resulting in a thin, crisp crust with structure and balance, slightly thinner than a traditional New Haven–style dough. Highlights include the Margherita 5J, with fresh tomato, mozzarella, basil and nutty Jamón Ibérico de Bellota; Gilda “The OG”, inspired by the iconic Basque pintxo, similar to a pan con tomato with fresh tomatoes, Cantabrian anchovy, manzanilla olives, guindilla pepper, and honey and a touch of parmesan; Funghi, a white pie with mushrooms, fontina, mozzarella, parmesan and a runny egg; and ‘Nduja with tomato, creamy pork sausage, ricotta, celery root, mozzarella.

Led by Spirits Director Oscar Simoza, the cocktail list is built around vermouth, wine-based elements, and low-ABV compositions designed to be balanced, approachable, and easy to enjoy. Highlights include the Real Housewives of Beacon Hill with fino sherry, midori, St-Germain and bubbles; Cherry Cola with Zucca (an Italian rhubarb-based amaro), red wine, cherry herring and an amaro-infused cherry; Loretta with Cocchi Americano, Lo-F Ti Sweet Vermouth, bitters, orange and cacao foam; and Wall Banger with vodka, Italicus, Galliano, passionfruit and orange.

Wine Director Nader Asgari-Tari has curated an intentionally intimate list centered on vigneron·ne (grower) winemakers working with lesser-known, indigenous varietals that naturally complement pizza and pasta. Alongside Northern Italian whites—like Friulano from Venica Venica and high-altitude Petit Arvine from Valle d’Aosta—the list highlights a new wave of domestic producers from regions including the Finger Lakes, Santa Barbara County, and the Willamette Valley, as well as wines from less mainstream producing countries such as Japan and Mexico.

A particular focus is placed on crystal-clear, ethereal Loire Valley whites, including Sauvignon Blanc from Coteaux du Giennois, Chenin Blanc from Saumur, and the ultra-rare Gros Plant du Nantais from the western edge of the Loire—wines defined by purity, lightness, and visceral freshness. Sparkling selections range from Pinot Meunier specialist Christophe Mignon and Peter Lauer’s Riesling Sekt to half bottles from small Champagne houses. For lighter, easy-drinking reds, the list features bottles like Burlotto’s Freisa and elegant Eola-Amity Hills Pinot Noirs from Vincent Fritzsche.

2) Avra Estiatorio, an upscale Greek restaurant brand born in New York City, will open in Boston’s Back Bay in mid April. The opening marks the brand’s eighth location and its first in Boston. Owners Nick Tsoulos and Nick Pashalis are bringing a taste of the Aegean, highlighted by Avra’s signature fish market display featuring Mediterranean seafood flown in daily. The menu will showcase simply prepared whole fish, seasonal vegetables, Greek hand-pressed extra-virgin olive oil, and a curated wine and cocktail program. The design draws inspiration from the whitewashed Greek islands, pairing coastal interiors with cuisine rooted in authentic hospitality.

Avra’s menu is inspired by the coastal Greek town of Nafpaktos, the hometown of owner Nick Tsoulos, where he spent his childhood fishing alongside his family for seafood such as fagri, dorado, octopus and red mullet. That connection to the sea remains central to the dining experience. Pristine seafood is displayed on ice, allowing guests to select their fish to be grilled, baked in sea salt, or prepared with Mediterranean accents. The approach is ingredient-driven and focused on simplicity, fresh herbs and premium olive oil.

Beyond seafood, the menu includes lamb, chicken and steak, seasonal vegetables and house-made Greek specialties. Signature dishes include Avra Chips — thinly sliced zucchini and eggplant lightly fried to a crisp — and Chilean Seabass Souvlaki served over roasted red pepper sauce. The restaurant’s extra-virgin olive oil is hand-pressed at a family farm in Greece’s Peloponnese.

Located at 400 Newbury Street, Avra will open seven days a week for dinner, with lunch and brunch to follow.

3) Forcella, an Italian restaurant in the North End, has announced the appointment of Ciro De Cicco as its new Executive Chef. Born in Santa Lucia, Napoli, Italy, Chef De Cicco brings more than three decades of culinary experience to Forcella, rooted deeply in the classic traditions of Neapolitan cuisine. Inspired at a young age by his grandmother, who worked in the family restaurant alongside his grandfather in the years following World War II, Chef De Cicco developed a lifelong passion for cooking that honors simplicity, heritage, and flavor.

Chef De Cicco began his professional career at age 20 at Ristorante San Carlo in Naples, where he spent almost a decade honing his craft and eventually rising to the role of sous chef. The restaurant, sharing its name with the famed Teatro di San Carlo, was a destination for prominent cultural figures and theatergoers.

After establishing his foundation in Italy, Chef De Cicco relocated to the United States, where he has spent the last 26 years expanding his culinary expertise. Beginning in Boston’s North End, he gained valuable insight into Italian-American cuisine before continuing his career as a sous chef with Longwood Events and later with Celebration Gourmet in Northern Massachusetts, where he spent five years in catering and event dining, further broadening his experience. Chef De Cicco has been a part of the Forcella family for the past four years, and his appointment as Executive Chef marks a natural evolution for him and the restaurant.

Forcella brings old-world Italian food to the North End of Boston. Owner Nino Trotta is a longtime North End resident who was born in Naples, Italy. He works alongside his girlfriend, Shannon MacGowan, who serves as the restaurant's General Manager and Owner Operator. The Executive Chef Ciro De Cicco has designed a menu that includes dishes from all over Italy, with a slight lean toward Naples, the Trotta family's hometown.

Rant: Promoting Wine at Tasting Events

noreply@blogger.com (Richard Auffrey) — Mon, 09 Mar 2026 12:26:00 +0000

"And what was that 10-minute lecture on Vouvrays?"
--Jack to Miles in Sideways

Over the weekend, I attended the Boston Wine Expo, a large-scale tasting event, with hundreds of wines available. There were so many available options, and the wines were also competing with numerous spirit and cocktail options. And no consumer could hope to taste more than a small percentage of the available wines. How does a distributor, winery, representative, etc. persuade customers to try their wines?

At such a large tasting event, most consumers aren't looking for a ten minute lecture on Vouvray or any other wine. They primarily want to taste the wines, quickly moving onto another table of wines, although they aren't opposed to learning a little about those wines. So, you have to hook them on your wines quickly, to give them a brief highlight reel, to provide them the most compelling reasons to taste your wines.

You might only have 30 seconds, or even less, to promote your wine. What would you say in those 30 seconds? What are the top three most important elements of your wine?

This is similar situation to small wine tasting events held at a wine store, where your customers aren't there for a lengthy education either. They want to rely on your expertise and appreciate receiving just the top highlights of whatever wines you're offering. The wine shop is often just one stop on their list of errands. The taste of the wine will be the most important element of selling the wine, but you still need to first convince the consumers to taste it.

I conduct wine tastings twice a week at Victoria Hill Wine, Spirits and Gourmet, in Melrose, and customers don't stop at the tasting for a 10-minute lecture on any wine topic. As I mentioned above, I might only have about 30 seconds or less to talk about a wine, so what would you say in my situation? What are the most important details to provide those customers?

There are times I may take more time to explain certain wine topics, but that's decided on a case by case basis, and whether the consumer asks specific questions. It's important to be willing and able to speak more about the wines, but that need is less common.

Few customers want to hear ten minutes about Vouvray. Be quick, precise and persuasive.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 05 Mar 2026 12:45:00 +0000

On April 8, the Worcester Red Sox (WooSox) will send a team of its mascots and volunteer “Dreammakers” to Anna’s Taqueria in Natick for its next charity rolling event of the series.

2) This St. Patrick’s Day, Tuesday, March 17, Anna’s Taqueria will be offering once again their Corned Beef Burrito, which first debuted in 2012. This Burrito packs chopped corned beef brisket in a fresh 10” or 12” tortilla with melty cheese, a stack of cabbage, potatoes, carrots, a choice of mustard, and pinto beans. A nod to Anna’s Boston roots and the city’s deep St. Patrick’s Day tradition, the one-day-only corned beef feature can also be enjoyed in a bowl, quesadilla, or any Anna’s entrée.

COST: Regular (10”) burrito: $10.70; Super (12”) burrito: $11.70; Add-ons available at à la carte pricing.

3) On Thursday, March 26, at 6pm, at Davio’s Northern Italian Steakhouse in the Seaport, they will be holding a Peter Michael Winery Dinner, a four-course wine dinner featuring pairings from the Peter Michael Winery.

The Menu includes:

Primo: Tuna Carpaccio, Toasted Pistachios, Sourdough Crumbs, Crispy Truffle Vinaigrette Paired with 2022 L’Après-Midi Sauvignon Blanc

Farinaceo: Confit Duck Tortellini, Aged Parmigiano, Balsamic-Port Paired with 2021 Clos du Ciel Pinot Noir

Carne Del Giorno: Sous Vide Margaret River Wagyu Ribeye, Horseradish Potatoes, Charred Broccolini, Red Wine Au Jus Paired with 2020 L’Esprit des Pavots Cabernet Blend

Dolce: Chocolate Soufflé, Vanilla Anglaise Paired with 2022 Belle Côte Chardonnay

Cost: $325 per person. Limited seating available and click here for tickets: https://davios.com/seaport/events/peter-michael-winery-dinner

4) MEZŌ Mediterranean, a modern Mediterranean restaurant rooted in Greek culinary traditions, opened yesterday in Dedham Square. Located at 551 High Street, the new 1,400-square-foot counter-service concept introduces a refined “fast-fine” dining experience that blends speed and accessibility with quality, authenticity, and true hospitality. The intimate, 24-seat restaurant centers around an open kitchen, allowing guests to experience the energy and craftsmanship behind each dish.

Inspired by the Greek word Μεσόγειος (Mesógeios), meaning “Mediterranean,” MEZŌ places Greek cuisine at its core while thoughtfully incorporating influences from across the broader Mediterranean region. The name also nods to the shared tradition of meze — small, handcrafted dishes meant to bring people together — reflecting the restaurant’s emphasis on connection, culture, and communal dining.

Owned and operated by restaurateur George Panagopoulos, MEZŌ represents both a personal and professional evolution. Just steps from his family’s 50-year-old Dedham House of Pizza, the new concept reflects his Greek heritage, lifelong passion for authentic cooking, and commitment to serving the community that helped shape him. MEZŌ builds on the legacy established at Dedham House of Pizza, where generations of families have gathered for nearly five decades.

“Our story began in a small pizza shop where we learned that how you serve people matters just as much as what you serve. MEZŌ carries that same heart forward — the same commitment to making people feel welcomed, valued and at home,” said George Panagopoulos, Co-owner & Operator of MEZŌ Mediterranean. “MEZŌ is deeply personal. It’s inspired by the grandmothers and family members who taught us that food is about more than nourishment — it’s about hospitality, generosity, and bringing people together. This restaurant is a tribute to those traditions and a way to share them with a new generation.”

MEZŌ’s menu celebrates the spirit of spitiko, meaning “homemade,” featuring home-style Greek dishes, generational family recipes, and beloved street food favorites prepared with imported Greek extra virgin olive oil and traditional seasonings.

Signature offerings will include:
Slow-cooked specialties and flame-grilled favorites such as chicken gyro, pork souvlaki, biftekia (Greek meat patties), and paidakia (grilled lamb lollipops)
Traditional comfort dishes including moussaka (beef and eggplant lasagna), pastitsio (baked Greek lasagna), and gemista (stuffed peppers)
House-made soups like avgolemono (lemon chicken) and lentils (fakes)
Classic sides such as roasted lemon potatoes and fasolakia (string beans)
A wide selection of meze, fresh salads, and pitas

A convenient grab-and-go section will offer vibrant salads, house-made dips, yogurt parfaits, and traditional desserts including baklava and loukoumades. The beverage program will feature frappe, espresso and coffee from Stratos Coffee, imported Greek soft beverages, and a curated selection of Mediterranean beers, wines and spirits. In the coming months, MEZŌ will introduce weekend dining service featuring craft cocktails, weekly programming, and monthly bouzouki nights.

Shabo Telti-Kuruk: A Taste of Ukraine

noreply@blogger.com (Richard Auffrey) — Tue, 03 Mar 2026 14:50:00 +0000

Have you ever tasted a wine from Ukraine? Ukraine has a lengthy history of winemaking, extending back nearly 3000 years. At one point, Ukraine was the largest wine producer in the U.S.S.R., but Soviet changes destroyed many of their vineyards, forcing them to produce high-volume, high-alcohol wines. And with the current war in Ukraine, wine production is difficult, although some wineries are still trying to produce quality wines.

Only a small amount of wines from Ukraine are currently exported to the U.S., and one of the newest importers is Spyrt Worldwide, which was established by three military veterans a few years ago. One of their major imports are the wines of Shabo Winery, and Victoria Hill Wine, Spirits & Gourmet, in Melrose, now carries two Shabo wines.

The Shabo Winery was founded in 2003 by Vaja Iukuridze and his family, and is located in the village of Shabo, which the region has a 2000 year old history. Back in 1822, Swiss colonists established vineyards and winemaking in this region. When Vaja got involved, the area only possessed a run-down factory, so he had to build a new facility and plant more vineyards. In over 20 years, Shabo has become one of the largest wineries in Ukraine, owning about 1200 hectares of vineyards, growing over 20 different grapes, and producing about 15 million bottles annually.

One of the grapes they grow is a native variety, a white grape called Telti-Kuruk, who name roughly translates as "fox tail," possibly due to the look of its grape bunches. The first mentions of this group extend back at least to the 16th century. This grape grows primarily in the Shabo region, with some vines over 50 years old, and total plantings equal about 70 hectares. The Shabo winery grows over half that amount, about 43 hectares. The grape can be used to make white wines, sparkling wines, dessert wines and can even be eaten as a table grape.

The 2023 Shabo Telti-Kuruk Reserve ($27.99), with a 11.5% ABV, presents a compelling case for this native Ukrainian grape. However, information on its production is elusive. It's a light wine, with an alluring aroma of stone fruit, floral notes and a touch of ginger. On the palate, it possesses a complex melange of flavors, from peach to lemon, herbal notes to a subtle nuttiness. There's also a hint of brininess, with a mild floral element. Elegant and balanced, with lively acidity and a lengthy, pleasing finish. Absolutely delicious!

This wine would pair well with seafood, light chicken dishes, cheese, and more. I've never tasted this grape before, but this wine impressed me, and I see much potential with this native grape. It receives my hearty recommendation, and you really should taste it.

And please check out my recent Rant, Wine Activism & Ukraine, which gives you more reasons to experience Ukraine wine.

Rant: Advice For Attending The Boston Wine Expo

noreply@blogger.com (Richard Auffrey) — Mon, 02 Mar 2026 13:40:00 +0000

Upcoming this weekend, Saturday March 7 & Sunday March 8, the Boston Wine Expo will return for its fourth year, once again at the Park Plaza Hotel. The 2-day event will feature over 100 participating wineries from the U.S. and the rest of the world. I've attended the prior three Expos and plan on attending the Expo this Sunday as well. Based on my experiences, I want to offer some advice for others who plan to attend the Expo this weekend.

At the Expo, you'll be confronted with hundreds of different wines and spirits, which can be overwhelming. There's no way, in the limited, two-hour period of your tasting session, that you can taste all of the wines, or even a large percentage, so what should you do? What's the best strategy to handle this intimidating dilemma? What other advice should you know about attending such a large-scale wine event?

Though many don't like to discuss it, there's always a contingent of attendees that go just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You'll want to remember what you experienced and tasted. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers. If you just want to get drunk at the Expo, why not just stay home instead or go to a bar?

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What's my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything. Take some time and make a plan.

Initial Planning

1) When attending the Grand Tasting, the sheer number of wines available for tasting is intimidating. To make the most of your limited time at the Expo, you shouldn't just show up at the Expo and wander around tasting wine. You'll probably miss plenty of wines you wished you had tasted. Instead, I strongly recommend that you make a plan beforehand, deciding which wine regions and/or specific wineries tables you want to visit and taste. Check the list of Participating Exhibitors (which currently lists only last year's exhibitors) to see which wineries will be at the Expo and select a number you want to visit. You can also check out my own Recommendations.

2) When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Croatian wines? Then make an effort to venture to their table and try some of their wines, from Posip to Plavac Mali. Never had Greek wines, then check out their wines made from grapes like Xynomavro and Agioritiko. Seek out other wines from Portugal, Georgia (the country), Massachusetts and elsewhere. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.

Pre-Expo Preparation

3) How will you get to the Expo? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, get an Uber, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON'T DRINK & DRIVE!!

4) Eat a hearty breakfast or lunch before going to the Expo. If you're going to be tasting all that wine, you should have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some very limited food available at these events, but it's much better to start off with a relatively full belly before you even get there. And after the Grand Tasting, you could walk somewhere close to have lunch or dinner, to continue soaking up all that alcohol.

5) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants, etc. home. It's a casual event so there's no need to get all dressed up, though you are welcome to do so if you desire. Just beware of the possibility of wine spills. It's also very important to wear comfortable shoes as you will be on your feet for at least a couple hours, walking around the tasting rooms.

6) Please don't wear perfume or cologne as they will interfere with your ability to properly smell the wines, and will also interfere with the ability of other people to do the same. It's very important for a number of attendees to be able to smell all of the aromas within the wines. That becomes so much more difficult when a strong perfume or cologne clouds their sense of smell. So please show consideration for your fellow attendees and don't wear it.

7) Make sure all your electronics, such as your camera and smartphone, are fully charged. It's a pain when your battery dies half way through the Expo and you are unable to take any more photos. You might also be posting to social media while at the Expo so you want sufficient power in your smart phone to keep you going for the while event.

At The Expo

8) When you are tasting wines, please spit. Every table should have at least one spit bucket available. Every sip you swallow adds to your alcohol level and if you don't spit, you'll soon find yourself intoxicated. Even small sips can add up quickly. Once you're intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit! At the very least, minimize the amount of wines you swallow and spit out the rest.

9) While you're tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There will be a few vendors selling snacks at these events, such as cookies and candies. Water is also necessary to stay hydrated and the Expo usually has plenty of free water available. All of this will help keep your palate sharp and also try to limit the effect of all that alcohol.

10) Carry some napkins in your pocket. They will help if you spill any wine, letting you quickly blot up such a spill. In addition, your wine glass is likely to get a little sticky after you've tasted a number of wines and a napkin can help clean off your glass for continued tasting. Plus, if you nibble on some food, an extra napkin can come in handy.

11) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events may yet be available in Massachusetts. If it's available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.

12) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your cell phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures. Taking a photo of the label is easy and you'll be very glad later that you have a record of your favorite wines.

13) Bring cash or a credit/debit with you just in case you want to purchase anything at the Expo. There will be some food vendors selling their items, as well as other lifestyle vendors, selling everything from jewelry to culinary knives. Some of these vendors offer special deals for Expo attendees so you can save some money off their regular prices.

14) Most importantly, make sure you have fun!

Maybe I'll see you at the Boston Wine Expo this weekend!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 26 Feb 2026 12:53:00 +0000

For adults, Coach Grill will feature its signature brunch menu enhanced with standout specials like Italian wedding soup with mini meatballs and fregola ($12); a spring salad ($16) with the option to add on a protein; stuffed crêpes with cream cheese frosting and fresh strawberries ($16); chicken and waffle benedict with hollandaise and arugula salad ($24); an Easter quiche with roasted leeks, ham, gruyere and a baby greens salad ($19); and, for dessert, a strawberry shortcake with macerated strawberries and whipped cream ($14). During the little ones’ meet-and-greet with the Bunny, a professional photographer will be on-hand to capture the memorable moment before kids depart with an Easter basket filled with sweet surprises.

Reservations are required via Tripleseat. For more information, please call (508) 358-5900

On March 28, the Easter Bunny will hop to Joe’s Waterfront at the Boston Harbor for a brunch appearance. In between signature photo ops, kids will test their artistic skills with craft projects. Little ones can order up specials like Funfetti bunny pancakes ($14), mini Joe’s beef sliders ($12), or a cheesy flatbread ($10) while washing it down with kid-friendly drink specials ($9) like the Cottontail Cloud with cream soda, cotton candy and a marshmallow Peep, or the Bunny Punch with lemonade, Sprite, pineapple, vanilla ice cream and sprinkles. At the finale, burrow into a bunny-themed cupcake ($8).

In addition to its traditional weekend brunch menu, there are adult specialties like caramelized carrot soup with toasted pepitas ($13); a spinach and apple salad with pecans and feta ($18); lobster mac and cheese topped with buttered crumbs ($31); Bananas Foster French toast with cream cheese frosting and maple syrup ($21); and shakshuka with stewed tomatoes, roasted onion and garlic, poached egg and crispy bread ($23). Cocktails features ($19) include the Lemon-Blueberry Sparkler with vodka, lemon juice and muddled blueberries; Main Peeps with tequila, lime, orange, Peep syrup and edible glitter; and Mini Egg Espresso Martini with vodka, Kahlua, espresso, chocolate milk, walnut bitters and chocolate mini eggs.

Reservations are recommended via OpenTable. For more information, please call (617) 367-8700.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 19 Feb 2026 07:30:00 +0000

Rant: Wine Activism & Ukraine

noreply@blogger.com (Richard Auffrey) — Mon, 16 Feb 2026 07:30:00 +0000

"With our wine purchases, I believe, we can help advance regional peace, provide support for farmers in war-torn regions, have a voice in geopolitics, and aid in economic recoveries."
--Peter Weltman

When you purchase a bottle of wine, you're doing more than just buying alcohol. It can be a political decision, a moral decision, an economic decision. You can become, and should be, a wine activist.

Back in 2017, SevenFiftyDaily published a fascinating article, "How Wine Buyers Can Become Activists" by Peter Weltman, a sommelier and writer in San Francisco. Peter described how his view of being a sommelier shifted, of how he became more of an activist by "leveraging wine’s privileged standing to improve people’s lives." He even created a hashtag for this activism, #BorderlessWine, reflective of being adventurous in one's wine choices, going beyond the usual suspects.

Unfortunately, much of the discussion on this topic has died off in the last several years. It was popular for a couple of years, but for unknown reasons, it didn't last. Peter's website is apparently gone, and the #BorderlessWine hashtag isn't used any longer. His thoughts though are probably even more important now than ever, in these politically turbulent times, so I wanted to promote his ideas once again.

Wine is often seen as a mere luxury, something of little importance in the greater picture considering all of the problems in our world. However, wine purchases can actually have a significant impact in numerous ways, even on a global basis. Such purchases are vital to the economies and political stability of numerous countries. It can be a valuable export, provided other countries are willing to buy their wines. To assist these countries, we should consider that potential impact when we decide which wines to buy for our consumption.

In his article, Peter discussed wines made in Israel, Lebanon, Greece, Turkey, Palestine, and Georgia. One of the first examples he mentioned included a collaboration between a Palestinian grape grower and an Israeli winery. He continued on, mentioning Chateau Musar, which continued to produce excellent wine through the unrest in Lebanon. These are people and countries worthy of your support, who are also producing quality wines.

One of Peter's primary points is that "Financial support of a country’s wines contributes to the well-being of regions, countries, and producers." Countries like Greece, whose economy has undergone much turbulence, economically benefit if more people purchase their wines. Georgia, which is still recovering from when Russia controlled the country, also benefits from more people buying their wines. With our wallets and pocket books, we can help to bring about positive change.

Your support of wines from these regions should be easy because these countries are making plenty of delicious and interesting wines, often from unique and indigenous grapes. They often have lengthy wine histories, extending thousands of years into the past. They produce all types of wines, reds, whites, rosé, sparkling, dessert, fortified, and more. Wine lovers can learn so much by exploring these regions. I've introduced numerous people to wines from these regions and most often receive positive feedback from these people.

These ideas came to my mind recently as the wine shop where I work, Victoria Hill Wine, Spirits & Gourmet, in Melrose, now carries two wines from Ukraine. Both of the wines, a White and a Rosé, are from the Shabo Winery, with its roots extending back over 200 years. The history of wine in the Ukraine goes back over 2000 years, and the Russian invasion has caused great damage to the Ukrainian wine industry, so that industry could use support.

The Shabo white wine is made from a native grape, Telti-Kuruk, and I tasted it out this past Saturday and it was very well received by consumers. I found it to be delicious as well, and it would pair nicely with seafood, chicken, and cheese. The Rosé is a blend of Pinot Noir and Merlot, and I hope to taste it soon, as I'm eager after tasting the Telti-Kuruk.

With the war going on in Ukraine, supporting their economy by buying their products can be a small way to help their country. It's difficult to obtain Ukraine wines in the U.S., but you have an opportunity now to purchase two Ukraine wines, and be a wine activist. And also get to experience something different, and expand your wine palate.

I strongly urge you to read Peter's article and then give much more consideration to which wines you purchase. Try to support and improve these regions by purchasing their wines, as well as spreading the word about their wines. If you are so inclined, become more of an advocate for these wines, becoming an unofficial ambassador. I often passionately advocate for these wine region, and will continue to do so. Please join me in this endeavor.

As Peter concludes, "Wine transcends borders and bridges cultures, and it can be used to improve lives if we make the right purchases."

Glenmorangie Extremely Rare 18 Year Old Single Malt Scotch: Winter Tranquility

noreply@blogger.com (Richard Auffrey) — Tue, 10 Feb 2026 14:04:00 +0000

I greatly enjoy the various Scotches produced by the Glenmorangie Distillery, which is located north of Inverness, about half a mile from Tain, in the Highlands of Scotland. In Gaelic, Glenmorangie means "Valley of Tranquility." It's the smallest distillery in the Highlands and was founded in 1843 by a farmer, William Matheson, who bought a couple of ex-gin stills in England to start producing scotch. These stills were over 16 feet tall, the tallest in Scotland, and the distillery now possess 24 stills. The height provides a higher distillate, which ends up being lighter and smoother than some smaller stills. Glenmorangie is currently owned by Moët Hennessy-Louis Vuitton (LVMH).

Glenmorangie possesses their own water source, the Tarlogie Springs, including approximately 100 acres around it, to ensure the purity and quality of their water. Their barley is sourced only from Scotland. As I've mentioned before, the oak barrel is one of the most significant aspects of whiskey production, providing 60%-70% of the flavor and all of the color. Glenmorangie contracts with loggers in the Ozark Mountains for American white oak and then have the barrels constructed from the finest wood. They then lend the barrels to two American bourbon and whiskey distilleries for aging. After the barrels are used, they are then disassembled and sent to Scotland, to be reassembled and used to age Glenmorangie. They only use their barrels twice, as opposed to some other distilleries which may use them five or six times.

Dr. Bill Lumsden, the Director of Distilling, Whisky Creation, and Whisky Stocks, is a pioneer in the use of double maturation and the distillery is also well known for its experimentation. Their tagline is "unnecessarily well made," Their Scotch tends to be a lighter, ethereal, and layered style, which can be more consumer friendly than some other scotches. Yet it's far from simple, indicating the complexity and flavors possible within single malts. In addition, it's very food friendly, although not enough people consider pairing Scotch with dinner.

The signet found on every bottle of Glenmorangie has its roots in the ancient past. At the end of the 8th century, the native Picts carved a huge stone, the Cadboll Stone, which eventually became the oldest recorded archaelogical find in Scotland. Though the Stone was eventually relocated to the National Museum in Scotland, Glenmorangie commissioned a stone replica which was eventually placed on its original location. The signet on their bottles is one of the carvings on this Stone.

The Glenmorangie Extremely Rare 18 Year Old Single Malt ($120-$150), with a 43% ABV, was matured for 15 years in American white oak, ex-bourbon casks, with 30% finished in Spanish Oloroso Sherry casks for three years. On the nose, there were more subtle and complex aromas of caramel, honey, and floral accents. On the palate, the Scotch was complex and compelling, smooth and ethereal, with an intriguing melange of flavors, including dried fruits, caramel, figs, salted nuts, and a touch of citrus. It possessed a lengthy and satisfying finish, emphasizing the Oloroso elements. An excellent sipping whiskey, especially on a chilly winter night, providing a sense of tranquility and pleasure. It's also something best shared, with good friends or family, which would enhance the experience. Highly recommended.

Tasting Recommendations & Wine Classes For The Boston Wine Expo

noreply@blogger.com (Richard Auffrey) — Mon, 09 Feb 2026 07:30:00 +0000

The Boston Wine Expo will be here at the start of March, held once again at the Park Plaza Hotel. The large-scale tasting event will be held on Saturday, March 7 and Sunday, March 8, and Tickets are still available. The 2-day event will feature over 100 participating wineries from all over the U.S. and select international ones as well.

In December, I provided Advice on Attending the Expo and now I'm here to provide some Tasting Recommendations, the exhibitors at the Expo where you should stop and sample their wines. At the Grand Tasting, there will be hundreds of wines which you can taste, which is an overwhelming amount of wine. As you can only practically sample a tiny fraction of those wines, which should you choose to taste?

The list of the exhibitors for the Expo are listed HERE. When choosing which winery tables to visit, I recommend that you don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different. Make the Expo an opportunity to explore the wide world of wine.

To assist in your choices, I'm going to provide you with my own recommendations for some wine tables you should check out. This list will include some exhibitors which I visited at prior Expos and thoroughly enjoyed. Others on the list will include wines which I know well and believe worthy of your attention. Of these recommendations, they are also the wine tables which I will probably be visiting again this year, seeing what new wines they are presenting.

There are obviously other wine tables which may interest you, and which I will check out too. Although the Expo website presents a list of all of the Exhibitors, it doesn't present a list of the wines which each exhibitor will offer at the Expo. So, consider my recommendations as a starting point, and after checking out those exhibitors, explore the rest of the Expo.

Croatian Wines

I love Croatian wines, and have twice visited the country, visiting dozens of wineries and tasting hundreds of wines. Their wines are diverse, delicious and interesting, a significant number using indigenous grapes you won't find elsewhere. Croatian Premium Wines, owned and led by Mirena Bagur and Win Burke, will once again be at the Expo, showcasing a number of excellent Croatian wines. They are the importer of these wines, and their wines are readily available locally, as well as through online sales. So, if you find Croatian wines you enjoy, you will be able to later purchase them.

Georgian Wines
The country not the state. Once part of the Soviet Union, Georgia might be the historical birthplace of wine production. It now produces some intriguing and delicious wines, including some made in a very traditional manner in qvevri, earthenware vessels. I've enjoyed many Georgian wines and continue to seek out new ones too. The Wines of Georgia will be represented at the Expo, so I expect they will showcase a diverse selection of wines.

South Africa

From Chenin Blanc to Pinotage, South Africa offers an interesting and tasty selection of wines, and they will be represented at the Expo by Wines of South Africa. Again, there's no list yet of the specific wines they will showcase but it will likely also be a diverse selection of wines. You can even find some excellent Pinot Noir in South Africa.

Italian Wines

Fantasy Fine Wines, based in Boston, has an excellent Italian wine portfolio, and a number of those wines are available for purchase at Victoria Hill Wine, Spirits & Gourmet in Melrose. I've personally tasted a number of their wines and can attest to their quality and taste.

Israeli Wines

Have you ever tasted an Israeli wine? Golan Heights Winery will be showcasing some of their wines at the Expo, and you have the opportunity to experience such wines. This is your chance to try wines from a country which doesn't get much exposure in the U.S.

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Wine Tasting Classes: Although initially, the Expo had mentioned there would be twelve tasting classes, only five are listed on their website HERE. There will be three on Saturday and two on Sunday, including: South African Chenin Blanc, Sicily: A Winegrowing Continent, a Tasting Tour of Cotes du Rhone, Saint-Emilion – Pomerol – Fronsac / Right Bank, and Old Vines Classic Wines – Australian heritage in a Glass. Each class costs $68.39, and does not include admission to the Grand Tasting Sessions.

My personal recommendation for those classes would be the Sicily one, as Sicily has an exciting wine industry, with some fascinating native grapes, volcanic soils, and an interesting history.

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I hope you find my recommendations helpful in making your plans for the Boston Wine Expo. Expand your palate and seek out wines new to you!

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 05 Feb 2026 07:30:00 +0000

Peking Duck Popup Dinner Menu
Appetizers:
--Scallion Pancakes - Homemade, multi-layered, and pan-fried crisp. Served with ginger soy.
--Shumai - Steamed, homemade Dim Sum, stuffed with fresh ground shrimp, served with chili sambal.
--Peking Raviolis - Classic Chinese pan-fried dumpling, hearty pork and cabbage filing. Served with ginger soy.
Peking Duck in Three Courses:
--First Course - Sliced, crispy duck skin, served with homemade pancakes, julienned cucumbers, scallion brushes, and hoisin sauce
--Second Course - Shredded duck meat, wok-fried with Chinese rice noodles, julienned carrots, pea pods, scallions, beansprouts, and duck jus.
--Third Course - Duck bone soup with young tofu, napa cabbage, and vermicelli.

This event will take place on Monday, February 9th and there will be four seatings: 5:00 PM, 6:00 PM, 7:30 PM & 9:30 PM. The price per person, including tax and gratuity is $108.79. Reservations are available via OpenTable: Wusong Road Chinese New Year Dinner

I've been to a prior Peking Duck dinner, held by Doris Huang, and it was superb, one of the best in the Boston area. She is a true professional, a highly skilled chef, and genuinely nice. I cannot recommend this event enough, and if you love duck, then you must make a reservation to enjoy this delectable dinner.

2) February 22 is National Margarita Day, so start making plans now how you want to celebrate this drink holiday. Grab a bottle of tequila and the fixings and prepare it at home, or check out some of the restaurants offering specials that day.

Howling Wolf Taqueria, in Salem, will feature margaritas at wallet-friendly prices. On February 22, all original and classic-flavored margaritas – strawberry, coconut, peach, mango, passionfruit, cherry, raspberry and blood orange – are available for only $6 (regularly priced at $9.95 each). You can also upgrade your Margarita to Patrón for only $9.99.

On February 22, Margaritas Mexican Restaurant will showcase a collection of wallet-friendly sips: original and classic flavor margaritas ($6), including strawberry, raspberry, mango, black cherry, peach, passionfruit, pineapple and watermelon; Patrón margaritas ($9.99) served in a souvenir cup*; and, because sharing is caring, Patrón Trees ($39) with your pick of four classic flavor margaritas served in individually-sized Patrón bottles.
*Souvenir cups available while supplies last.
Available at participating Margaritas Mexican Restaurant locations in MA, ME, NH, NJ and CT

3) This Super Bowl, make it an indoor tailgate to remember with platters from XOXO Sushi Bar, located in Chestnut Hill. Chef Kegan Stritchko has created a lineup of offerings to make hosts the MVP of at-home entertaining:

Veggie Combo: 80-piece vegetarian maki, four veggie bao buns, two orders each of eggplant, shishito peppers and Brussels sprouts ($125; serves 4)
Patriots Special: 10 chicken wings, 50-piece crunchy maki combo, two orders of Korean-fried cauliflower ($150; serves 4)
Super Bowl Host: 80-piece maki combo, 10 wagyu sliders, two orders of rock shrimp, 20 pieces of nigiri, two orders of chicken karaage ($350; serves 4-6)
Custom Package: In true “omakase” ("I'll leave it up to you"), Chef Kegan designs your Super Bowl fantasy (food) team ($500 minimum)

WHEN: Ordering available now through February 7, 2026.
To place an order, please visit XOXO Sushi Bar’s online ordering platform. Pickup windows are available between 3-6pm on February 8.

Delicious Dishes of January 2026

noreply@blogger.com (Richard Auffrey) — Tue, 03 Feb 2026 08:00:00 +0000

With the onset of the New Year, I've already enjoyed plenty of delicious dishes in January 2026. I wanted to highlight some of those dishes, as, for various reasons, they wouldn't otherwise be showcased in their own articles. However, they are still worthy of being showcased, and the restaurants deserve the recognition.

Il Ponte, one of my Top Five Favorite Restaurants, offered maybe my favorite dish of 2026 so far, which was a Special one evening. Home-made pasta, in a creamy black truffle sauce, and then topped by white truffles (which were shaved table-side). Decadent and delicious, earthy and creamy, with perfectly cooked pasta. Chef Beni Kurti and his culinary team never disappoint, and if you haven't dined there yet, then do so. All of their food is made in-house, from their pasta to their desserts, from their pizza to their breads.

Thai Chili Basil, in Melrose, is a tiny take-out (or delivery) Thai restaurant with tasty food. I regularly order from here, dishes such as Kao Mun Gai Tod, Chiangmai Noodle, and Pad Thai Gai Grob. One of my favorite new dishes is their Soy Garlic Korean Wings (fried chicken wings grazed with soy garlic sauce Korean style), which can be ordered in 6 or 12 pieces. Honestly, these are some of the best chicken wings I've had in quite some time. They are large and meaty pieces, with an excellent crispy coating, and that crunch remains for quite some time. Some chicken wings don't transport well, losing some of their crunch, but these don't. The sauce is sweet and tangy, and the added sesame seeds add a mild nuttiness and enhanced crunch. The meat is tender and plentiful, and these would be a great choice for a Super Bowl snack.

Fumi Hibachi, also in Melrose, is another tiny take-out restaurant, offering delicious Hibachi, Sushi, and Chinese food. I regularly order from here, especially if I'm craving Sushi. They offer Lunch specials, seven days a week, which include Sushi Specials and Bento Boxes. They offer 9 different Bento Boxes ($12.99-$17.99), such as General Tso, Hibachi Steak and Hibachi Seared Scallops. They come with salad, clear soup, fried rice, 2 Pork Gyoza, and 4 pieces of California roll.

The Sushi Specials include items such as a Sushi Lunch, Sashimi Lunch, or Sushi & Sashimi Lunch. I like their Maki specials, either two ($11.95) or three ($15.95) rolls of your choice (with 25 different choices available). These are excellent values, and you can save $5 or more off the price than if you had ordered the rolls separately. In addition, you receive a small salad and a bowl of miso soup, making it even a better value. Above, I ordered three Maki rolls, including Shrimp Tempura, Chicken Tempura and Sweet Potato Tempura. Certainly a hearty and delicious dish, especially with the addition of the hot and tasty miso soup.

Anthony's Italian Specialties, in Stoneham, has some of the best, and largest, sandwiches in the area, and I've been patronizing this spot since I was a teenager. They have remained consistent over the years, never skimping on the size or quality of their sandwiches. They are most famous for their Italian sandwiches, which are stuffed with various meats and cheeses, and toppings. However, all of their sandwiches are worthy, from their Pastrami to their Lobster Rolls (available only on Fridays).

Above is their "Cadillac," the nickname for their fried chicken cutlet, Prosciutto, fresh mozzarella, oil and balsamic glaze sandwich. You can also have it with roasted peppers. It's available on a bulky roll, sub roll or a braided roll (which I ordered). At $19.80, this sandwich is large enough to feed two people, or you can eat half and save the other half for another meal. It's an excellent blend of textures and flavors, the warm and meaty cutlet with its crispy coating, the salty prosciutto, the creamy mozzarella, and the sweet glaze.

Donuts With A Difference, in Medford, is an old-school doughnut shop, which makes a variety of more traditional donuts in their kitchen. They are delicious and inexpensive, and sometimes they are even warm when you receive them. You can get a dozen donuts for $19, less than half (if not more) than you'll find at many other donut shops. They only sell donuts, and not breakfast sandwiches, bagels, or other such items. They also have coffee and tea, and their fresh-brewed iced tea is my beverage or choice. Their customer service is also excellent, and if you don't see a donut available on the shelves, you can ask them when it might be available. And if it's only a short time, you can sit and wait at the counter for it to arrive. And that wait is more than worth it for a fresh, warm donut. Last week, I waited for their Coffee Rolls (only $2.79 each) to be available, and it was superb, warm, soft and sweet. They are quite large and I often order at least one when I stop here.

What were some of your favorite dishes in January?

Rant: Xenia Greek Restaurants & the Michelin Guide

noreply@blogger.com (Richard Auffrey) — Mon, 02 Feb 2026 07:30:00 +0000

"Krasi is the modern word for wine in Greek, and it derives from the ancient, meaning a mixture of wine and water, which was indeed the way wine was drunk in antiquity."
The Food and Wine of Greece by Diane Kochilas

Krasi: Meze and Wine, a superb Greek restaurant, opened in February 2020, and since 2020, it has continued to remain on my annual list of Favorite Restaurants. In 2022, I instituted my annual Top Three Favorite Restaurants (which has since expanded, in 2025, to my Top Five), and Krasi has been on that list since 2022. Its food, wine and hospitality has remained consistently top notch and each of my dining experiences there has been stellar. It's a place I frequently recommend to others, and those who follow my suggestion also rave about their experience.

Krasi is part of the Xenia Greek Hospitality, a restaurant group which includes Kaia, Bar Vlaha, and Greco truly Greek, and Hecate. They have established a small Greek restaurant empire, providing quality and delicious cuisine, at various price points, from the high-end Kaia to the fast casual Greco. And excellent hospitality is essential to all of their restaurants.

In my prior Rant: Without Proper Hospitality, A Restaurant Will Fail, I discussed their practice of hospitality. I stated, "Some restaurants only give lip service to the concept of hospitality, but the Xenia group truly embraces its spirit and practice. I have met many of the people behind the Xenia group, such as Stefanos Ougrinis, Demetri Tsolakis, Natasha Breshinsky, Brendan Pelley, Evan Turner, and Chris Marcin. And each and every one of them has been an exemplar of hospitality. In addition, they are truly sincere in their hospitality. It's not merely a front, but a concept they embrace heart and soul. They pass on their belief in hospitality to their employees, and it's evident as well at all of their restaurants. The level of hospitality at the Xenia restaurants is a significant reason for their success."

I also stated, "People dine out not just for good food and drink, but also for the experience. They want to be treated well, as a beloved guest, so if the hospitality is lacking, their experience suffers. And they won't want to repeat such a failed experience. Have your chef make the best food possible, have your sommelier compile a killer wine list, have your bartender concoct an awesome cocktail program, but without the element of hospitality, the experience becomes a failure."

This all came together once again in my mind as a read a recent article in Estiator: The Restaurateur, by Theodora Tsevas, titled, The Michelin Guide Came to Boston. Why Didn’t Greek Cuisine Make the Cut? Restaurateur Demetri Tsolakis provided some insight into the recent Michelin Guide results in Boston, as well as the place of Greek cuisine in the country.

The Michelin Guide came to Boston in 2025, announcing their results in November, and 26 restaurants received recognition. One restaurant, 311 Omakase, received a Single Star, while six received Bib Gourmand designations, and 16 others received Michelin Recommendations. Not a single Greek restaurant was included, which was surprising to me as I truly believe, as do many others, that at least one of Krasi, Kaia, or Bar Vlaha should have received at least a Michelin Recommendation.

The Estiator article, mentioned, "Demetri Tsolakis wasn’t surprised." He "has spent years watching Greek food struggle for recognition in American fine dining." He also stated, "Greek cuisine, as old and sophisticated as Italian or Spanish cooking, struggles for the same recognition in American fine dining....Greek restaurants remain largely unseen by the guide, facing persistent assumptions about what Greek food should be."

The Michelin Guide has recognized only 43 Greek restaurants across the world, with a single Two Star spot in Greece and four One Star spots, all overseas. In comparison, the Michelin Guide has recognized 840 Japanese restaurants, 740 Italian, 613 French, 101 Barbecue, and even 50 Peruvian restaurants. So, for whatever reason, we can see that Greek restaurants don't fare that well under the Michelin Guide.

16 Greek restaurants in the U.S. have received Michelin recognition, all Recommendations except for a single Bib Gourmand. The restaurants are in California, District of Columbia, Florida, Illinois, New York, and North Carolina. New York has 5 Michelin Recommended Greek restaurants, including: Pylos, Kyma, Eléa, MP Taverna, and Taverna Kyclades. California has 4 Greek restaurants, Florida has 2, and the District of Columbia, Illinois, and North Carolina each have 1.

The Michelin Guide provides their criteria for assessing restaurants. "Five criteria guide the Inspectors during their assessments: the quality of ingredients; the mastery of culinary techniques; the harmony of flavours; the personality and emotion that the chef conveys in the dishes; and consistency, both throughout the entire menu and across different visits." What's missing from their list? Hospitality. That aspect is ignored.

In Estiator, Demetri stated, “I wish Michelin was also service-oriented, because a lot of our mission is philoxenia. The experience of eating out is not just taste but also feeling, connected and cared for.” On the Xenia website, it explains, "At Xenia Greek Hospitality, everything begins with philoxenia—the ancient Greek art of making a stranger feel like family. It’s more than a word to us; it’s the heartbeat that connects every table, every guest, and every one of our restaurants." And all of that connects back to the prior Rant I discussed above, especially as I stated, "The level of hospitality at the Xenia restaurants is a significant reason for their success."

In addition, even with their strong dedication to hospitality, they do not sacrifice the quality of their cuisine. Hospitality is but one element of the entirety of the dining experience. Their different restaurants allow them to showcase different aspects of Greek cuisine, from more traditional regional dishes to more creative Greek dishes. As Demetri also mentioned in the Estiator article, the public needs more education about Greek cuisine, beyond the staple dishes found at many places. The public needs to be more adventurous with their palates, to be willing to experience something new and different.

Will one of the Xenia Greek restaurants make the next Michelin Guide? It's certainly possible, and would be well deserved, but the restaurants shouldn't sacrifice their devotion to philoxenia. They should continue to operate their restaurants as they have always done, and hopefully the Michelin Guide will smarten up in the near future.

Please read the full Estiator: The Restaurateur article, The Michelin Guide Came to Boston. Why Didn’t Greek Cuisine Make the Cut?

The Origins of Fried Ice Cream

noreply@blogger.com (Richard Auffrey) — Fri, 30 Jan 2026 08:00:00 +0000

When's the last time you enjoyed Fried Ice Cream for dessert (or even breakfast)?

It's been years since I've eaten this sweet treat, but there was a time, when I was much younger, when I used to commonly order it when it was available, mostly at Asian and Mexican restaurants. Different restaurants offered their own variations, such as different types of coatings and toppings. The photo above, from ten years ago, is a dish of Fried Ice Cream from the Margaritas's Restaurant, and they still offer this dessert.

It's described on their menu, and priced at $10, as "Sweet vanilla ice cream with a salty crushed pretzel shell, covered in your choice of chocolate sauce, raspberry or strawberry puree, or honey. Mix and match, if you’re feeling loco!"

Who invented this tasty hot and cold dessert, a melding of frozen ice cream and fried coating? There are two main claims, one alleging it was first served in 1893 during the Chicago World’s Fair. The other claim is that it was created around 1894 by a Philadelphia company. However, evidence for both claims is scant, especially lacking in specific details such as the identity of the person who might have been the actual inventor.

Through my own research, it appears that the existence of Fried Ice Cream predates 1893, by over 20 years, and thus both of the above claims must fail. However, there doesn't appear to be any specific evidence actually identifying the inventor of this dessert, but we can garner a better understanding of its history over the past 150 years.

An ancestor to fried ice cream extends back to the Presidency of Thomas Jefferson, who enjoyed ice cream and helped to popularize it in the U.S. The Harper's New Monthly Magazine, April 1879, published an article titled, Dr. Mitchill's Letters From Washington: 1801-1813. Dr. Samuel Latham Mitchill was a prominent U.S. Senator and Representative from New York. One of his letters stated,
"Washington, February 10, 1802: 'On Tuesday I wrote that I was going to dine with the President [Jefferson]. The party was easy and sociable, as all these parties are. Among other things ice-creams were produced in the form of balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven." Though similar in some respects, this was not yet fried ice cream, and more like an ice cream in a pie crust.

The first documented reference to fried ice cream that I was able to find was from 1870, over twenty years before its alleged invention in the early 1890s. The Evening Gazette (NY), August 30, 1870, described a grand party, which offered, "All the delicacies of the season. Peaches old and withered, serve in soup dishes, fried ice cream, roast ice, boned eggs, some boned out of a barn, and many other dainty dishes too numerous to mention,…"

Fried ice cream wasn't mentioned as a new invention, or offered as something unique, so it's possible the dessert existed for a number of years prior to 1870, although it hadn't received any newspaper coverage prior to 1870.

Five years later, the Cleveland Leader (OH), July 21, 1875, noted that “…the bill of fare on the Detroit boats is more varier than that of any other line of boats leaving Cleveland.” Although the boat only served breakfast, during warm weather, the menu included “…, with dessert of the usual kind, and fried ice cream, a new dish peculiar to this line of boats.” So, we see fried ice cream was now considered a new creation, not commonly available. So, maybe there was only limited availability in certain areas. And it's interesting to see that it was offered for breakfast!

The Cincinnati Enquirer (OH), May 6, 1877, mentioned that Dick, a well known eatery, had recently moved to a new location, and would be offering free ice cream on a Sunday. Eventually, they would sell ice cream by the plate or gallon, and “Fried ice-cream or ice-cream with a stick in it will also be served.”

The Houston Post (TX), November 17, 1880, briefly noted, “A Belton confectioner is trying to invent what he calls fried ice cream.” We have already seen that fried ice cream had already been invented, but it might not have yet spread from New York or Ohio down to Texas.

The Neosho County Republican (KS), September 27, 1883, stated, “The younkers at the Public School say that: ‘Prof. Jones treats them to fried ice cream, occasionally.” Younkers means "youngsters," likely referring to the students at the school.

On to California! The Mendocino Coast Beacon (CA), October 16, 1886, described a grand ball that would be held soon, and the menu included “fried ice cream for dessert.”

The Inter Lake (MT), June 23, 1893, mentioned that a menu for a party of bachelors included a dessert of “Fried Ice Cream.”

So, we saw fried ice cream available in New York, Ohio, Kansas, California and Montana, showing that it existed across the country, from coast to coast, before its alleged invention at the World's Fair or by a Philadelphia company. It probably was available in other states as well, although it might not have garnered newspaper coverage in those locations. Could New York have been the origin spot for fried ice cream?

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The first newspaper article describing the alleged origin of fried ice cream was published in April 1894, and it was reprinted in newspapers in over 35 different states, as far west as Hawaii. This certainly led to many, many people across the country becoming aware of this dessert. These articles claimed that fried ice cream was created by a company in Philadelphia, although curiously, the identity of that company was never mentioned. Why not? It certainly raises my suspicions, and as it appears fried ice cream had existed since 1870, the Philadelphia claim loses credibility.

The New York Times, April 8, 1894, published an article titled, “Fried Ice Cream. It sounds queer, but it tastes very good.” The article then noted, “A Philadelphia firm makes a specialty of fried ice cream, which is pronounced delicious by all who taste it. A small, solid cake of the cream is enveloped in a thin sheet of pie crust, and then dipped in boiling lard or butter long enough to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as when it was first prepared. The process of frying is so quickly accomplished and the pastry is so good a protector that the heat has no chance to reach the frozen cream.” This article is also the first one to describe the process of preparing fried ice cream.

The Indianapolis Journal (IN), April 15, 1894, added, “Philadelphia, which has always had the reputation of producing the best ice cream in the country, has, during the past winter, gained fresh laurels in this direction by the introduction of fried ice cream. This delicacy is concocted at a number of fashionable cooking schools, and has come to stay.” If it was invented during the winter, then it might have been in late 1893, and not 1894, although specifics are still lacking.

The Austin American-Statesman (TX), April 23, 1894, mentioned, “A new society fad now looms up in the invention of fried ice cream by a northern inventor. As the success of the new dish, of course, depends on the rapidity of its preparation it is needless to add that the cook and all hands must have their skates on.”

The Logansport Daily Pharos (IN), April 24, 1894, published an advertisement for the Vendome, noting, "Our Fried Ice Cream and Snowball Fritters are the talk of the town."

The National Tribune (D.C.), April 26, 1894, stated, “Baked or fried ice-cream sounds festive and like unto a fairy tale, but in reality, it seems, is quite a delicious fact. Small hard-frozen cakes of the cream are wrapped in thin coverings of pie crust, dropped in hot fat, fried and served immediately with no apparent loss of coldness or solidarity. The dough and quick work sufficiently guard against even the great heat, but it seems a lot of trouble and a painting-the-lily scheme to try to make ice--cream any better.”

The Morning Journal & Courier (CT), May 1, 1894, had an ad for Ferry’s Bakery & Café, which served Fried Ice Cream, "The Latest Society Fad."

The Champaign Daily Gazette (IL), May 16, 1894, noted that the Eastern Star of Urbana would give a Pink and White supper at a local Masonic temple. “Fried ice cream will then make its first appearance in Urbana.” As a follow-up, the Champaign Daily Gazette (IL), May 23, 1894, mentioned,“Fried ice cream was served for the first time in Urbana and was voted a success by all who were there in time to sample it. The supply was soon exhausted.”

The Poughkeepsie Eagle-News (NY), June 9, 1894, stated that the latest addition to the bill of fare at Sweet & Grisards restaurant was fried ice cream.

The News & Observer (NC), February 26, 1896, described a situation where a woman asked a caterer whether fried ice cream existed or not. He replied that “fried ice cream was one of the most toothsome dainties on the menu.”

In a cookbook, Breakfast, Lunch and Dinner, or What to Eat and How to Prepare It (1897) by Maud C. Cooke offered a recipe for "Fried Ice Cream.--A small, solid cake of the cream is enveloped in a thin sheet of pie crust, and then dipped in boiling lard or butter long enough to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as when it was first prepared. The process of frying is so quickly accomplished, and the pastry is so good a protector, that the heat has no chance to reach the frozen cream. It is pronounced delicious." This recipe isn't any different from what was provided by the newspapers in 1894, so it clearly wasn't Maud's creation.

In Food, Home and Garden (December 1899), there was an ad for Diamond Butter Oil, mentioning that it was good to use to make Fried Ice Cream.

Fried ice cream losing its popularity? The Evansville Journal (IN), January 10, 1901, briefly noted, “After the fad for fried ice cream had lived out its day in New York, and just at the time, too, when even novices had learned to dip the sliced ice in the batter and fry it before it melted,…”

There was a recipe in Mrs. Owens’ New Cook Book and Complete Household Manual (1899) by Mrs. Frances E. Owens. The recipe stated, “Fried Ice Cream—Take a small solid cake of any ice cream, enclose securely in a thin sheet of pie crust and immerse in hot fat long enough to cook the paste. Serve at once and the cream will be found to be frozen still.”

The Buffalo Courier Express (NY), April 23, 1902, offered a unique fried ice cream recipe, which they called Ice Cream Croquettes. Rather than just being covered by a thin sheet of pie crust, the frozen ice cream was covered with egg white and then macaroon crumbs before frying. Then, the dessert was served with chocolate sauce, the first mention of any topping for fried ice cream.

The Blanchardville Blade (WI), April 3, 1903, ran an ad for Camp’s Restaurant & Café, which served, “Fried Ice Cream to Order.”

The World's Fair and fried ice cream! The St. Louis Republic (MO), November 4, 1903, reported on some recent suggestions received at the upcoming World’s Fair for concessions or features which might be considered “eccentric.” One of those included a concession to sell ‘fried ice cream.’ Joseph Sasso, of Lakewood, New York, stated, “It would be served in solid blocks, eaten hot, and yet at the same time cold….This plan of mine has not yet been tried and is my own invention.”

As a follow-up, the Indianapolis Star, (IN) November 7, 1903, reported that Sasso had obtained a concession at the Lousiana Purchase Exposition to sell fried ice cream. “And he contends that he freezes the confection without ice and fries it without fire.” Sasso stated, “The invention is my own, thoroughly practical, and yet, as this will be the first time it shall have been tried, I can not disclose the secrets of my invention. The delicacy which I serve is wholesome, pure and palatable, either in hot or cold weather.”

There wasn't any mention that fried ice cream had been available at the 1893 World's Fair, and Sasso apparently tried to claim to be the inventor of this dish, although it's possible he was only claiming to have invented his own special process to create this dish. Additional details about Sasso and his creation are elusive.

Fried ice cream leading to dates? The Okolona Messenger (MS), November 7, 1906, provided a series of brief ads for David & Bell, such as: “Fried Ice Cream is just the thing for a banquet or club meeting,” “If you set them up to Fried Ice Cream the girls are bound to like you,” and “The most delicious product of the confectioner’s art—Fried Ice Cream.”

The North Alabamian (AL), November 8, 1906, briefly noted, “New product—fried ice cream at Sevier’s.”

The Boston Globe (MA), June 2, 1907, printed this recipe from from Bethra Liedean. This is similar to nearly all of the prior recipes.

A new quote and comparison about fried ice cream. The Charlotte News (NC), November 6, 1907, briefly noted, “Kisses of hypocrites taste like fried ice cream.” This apparently became a relatively famous quote, that would be repeated in multiple newspapers all across the country, and continued to be repeated in newspapers until at least 1916.

No explanation of the quote was ever provided, but I suspect it means that the kiss of a hypocrite may feel warm upfront (like the outer warm pastry shell of fried ice cream), but it conceals the coldness of the hypocrite beneath it (the frozen ice cream within).

A price for fried ice cream. The Clinton Register (IL), June 12, 1908, provided the first known price for this dessert. “Fried ice cream thirteen cents a cake, guaranteed hard enough to crumble. Call at Conner’s café.” This would be about $4.60 today.

The Chicago World's Fair! The Ice Cream Trade Journal, January 1909, published an article on the Origin and Development of the Ice Cream Industry. One section mentioned fried ice cream, claiming it was also known as “Alaska pie” or “Alaska fritters,” although those terms seemed to be rarely used. The article continued, “The method is, briefly, to dip a cube of hard ice cream into a thin fritter batter and then to plunge it into very hot lard or olive oil. The pastry forms a food protector from the heat and hardens so quickly that the cream is not softened in the least. Another more elaborate form is said to be serve in certain New York cafes today.” Unfortunately, the article didn't mention what some New York cafes did differently.

An intriguing brief item from this article claimed, “The fried ice cream was introduced at the World’s Fair in Chicago in 1893.” No other specifics were provided, such as the identity of the inventor. Note that this claim was made 16 years after the World's Fair, and was the first such mention of a connection.

The World's Columbian Exposition, also known as the Chicago World's Fair, was held from May 1 to October 31, 1893, to celebrate the 400th anniversary of the arrival of Christopher Columbus in the New World. Later newspapers would repeat the claim that fried ice cream originated at the Fair, but again, none of those references provided any specific details. They simply repeated the same basic allegation. And without any supporting evidence, one has to take this claim with a grain of salt. Plus, the existence of fried ice cream prior to 1893 negates this claim of origin.

A cartoon from The Bulletin (CA), July 27, 1910. “Got any fried ice cream.”

A new claimant! The Boston Globe (MA), November 4, 1951, ran an article titled, “Boston’s Woman Chef Can Even Fry Ice Cream.” The article was about Kentucky-born Lillian Burchett, who currently worked at the Hotel Puritan in Boston. She was described as, “The lady who dreamed up Black Bottom pie and fried ice cream (you read it right)….” She had a daily radio program, and her work required much research and testing of recipes in the experimental kitchen. “It was in this kitchen that the now famous recipe for fried ice cream was perfected.”

Lillian stated,“What I was looking for was an ice-cream fritter. Mrs. Bruchett reveals, I’d take very hard vanilla ice-cream balls and roll them in batter but I couldn’t seem to make the batter stick. Finally I found a cereal flake that when mixed with cinnamon and flour stuck when dropped for a moment in hot fat. All you have to do then is pop it in the deep freeze till ready to serve with fudge sauce or as is.” Obviously she couldn't have invented fried ice cream, but she may have created her own variation, using cereal flakes, cinnamon and flour as a coating rather than a thin pice crust or batter.

And one more claimant! The Daily Item (MA), March 25, 1961, noted the existence of fried ice cream in Tokyo. “You get it in the tempura restaurants, where they fry your food in sesame seed deep fat, right in front of you, a bite at a time.” The article continued, “The scoop of frozen ice cream is brought in quick. It is dipped in batter which provides a kind of insulating later. Then the whole thing is plopped into the deep fat and fried like a doughnut for less than a minute. You pick up this fried snowball with chopsticks and nibble away at it.” And the Transcript-Telegram (MA), June 18, 1966, added, “The Japanese invented fried ice cream.”

Yes, fried ice cream became popular in Japanese restaurants in the 1960s, spreading to other Asian restaurants as well, but there's again no evidence that the Japanese invented it. Ice cream first came to Japan around 1869, but we already have seen that fried ice cream existed in the U.S. since at least 1870, so it would be near impossible for Japan to have invented it.

So, we don't know exactly who invented Fried Ice Cream, but we see that it has existed since at least 1870, and maybe earlier. We have seen though that the two main claimants to having invented it, the World's Fair in 1893 and a Philadelphia company in 1894, lack supporting evidence and their claims were over 20 years after the first documented mention of fried ice cream. So, their claims must fail.

Where have you recently enjoyed fried ice cream?

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 29 Jan 2026 12:26:00 +0000

One of the best kept secrets about steakhouse Abe & Louie’s is their cozy fireplace table in the rear of the restaurant. Flanked by a pair of high-backed chairs, this intimate table-for-two is perfect for sharing a bottle from its award-winning wine list while indulging in one of their premium 40-ounce cuts – a tomahawk ribeye, or porterhouse – prepared for two.

In Wayland, Coach Grill’s dining room has a homey feel with ornate draperies and a fiery hearth carved into stonework. There is also a fireplace in the second dining room. Warm up with a French onion soup au gratin or clam chowder before diving into the menu of signature steaks, chops and seafood. Coach Grill also offers specialty “plats du jour” each evening ranging from crab-stuffed shrimp to lobster ravioli and steak Diane.

2) For couples seeking a refined, food-driven Valentine’s Day in Boston, Vermilion is offering a decadent, three-night prix fixe designed for sharing, indulgence, and classic technique.

Available Thursday, February 12 through Saturday, February 14, the $125 per person Valentine’s Day menu opens with elevated hors d’oeuvres meant to be shared, including a Kaluga caviar sandwich with egg salad and a shellfish plateau for two featuring oysters, shrimp, scallops, and Champagne mignonette, alongside black truffle arancini finished with Grana Padana and lemon aioli.

Guests then choose from starters such as beef tartare with hazelnut dukkah and Aleppo, lobster risotto enriched with lobster bisque and black truffle, or a reimagined wedge with Gorgonzola and hot house tomatoes. Entrées range from maple-mustard glazed salmon and filet with bordelaise to mezze rigatoni amatriciana, with a porterhouse for two available as a celebratory supplement. Dessert selections lean playful and indulgent, from NY cheesecake to a chocolate raspberry tart with cassis sorbet, a fitting finale to a menu rooted in classic flavors with modern restraint.

You can make reservations online HERE.

Rant: Breaking Food "Rules"

noreply@blogger.com (Richard Auffrey) — Mon, 26 Jan 2026 13:21:00 +0000

Banana Cream Pie for breakfast?

Last Friday morning, I enjoyed a tasty breakfast at the Agawam Diner in Rowley, an 85 year old restaurant that's also well known for its home-made pies. I opted for steak and eggs, with home fries and toast, and afterwards, I decided to go a non-traditional route, and order dessert.

Our server certainly didn't ask me if I desired dessert. And I've never had breakfast where my server asked me if I wanted dessert. I had to ask for it, although my server didn't hesitate when I asked.

I ordered a slice of their Banana Cream Pie. I've previously raved about their Cream Pies, and I wanted a slice, even though traditional food "rules" assign dessert to after dinner. This is an artificial division, a tyranny of the plate, where people have been conditioned to follow unwritten rules about what's proper to eat at different times during the day. Forget those rules!

I call for a revolution of the plate, calling on other rebels who seek to cast down the old food rules, and ignore the authorities who try to dictate what we eat and when we eat it. It's time to destroy these silly barriers and embrace freedom where we can choose to eat any food we want, at any time of the day.

With all of the sweet breakfast dishes that are often available, such as pancake stacks topped by sweet fruit compotes and whipped cream, or icing-covered cinnamon rolls, its certainly not a stretch to embrace a slice of cream pie. It's more of a psychological issue, where conditioning prevents some people from considering pie, or dessert, appropriate for breakfast.

In a similar vein, I enjoy traditional breakfast dishes for breakfast and dinner. I should be able to have a waffle or bacon and eggs at any time during there day. There are no valid reasons why such foods must be relegated only to the morning. Let us rebels enjoy them in the morning, afternoon, and evening.

Break these food "rules" and free the plate!