The Passionate Foodie

Rant: Why Don't You Eat More Seafood?

noreply@blogger.com (Richard Auffrey) — Mon, 11 May 2026 06:30:00 +0000

Eat More Seafood! Eat More Seafood! Eat More Seafood!

I've been pushing this sentiment for many years, and I consider it one of the most important food issues in the country. Unfortunately, it remains a serious problem, so it's necessary to once again try to highlight this matter, to bring attention as to why it's so important that people consume more seafood.

As summer approaches, local clam shacks will become more popular, more lobster rolls will be consumed, and salmon will be grilled in backyards. It's great to know people will be eating more seafood, but the vast majority of people still need to eat even more seafood. As I've said repeatedly before, seafood consumption will significantly lessen your chances of dying from the leading cause of death in the U.S.: Heart Disease. That's a powerful reason why you should consume more seafood and it's far from the only reason.

According to the Centers for Disease Control & Prevention (CDC), the leading cause of death for men and women in the U.S. is heart disease, and in 2023, it killed over 919,000 people, which was over 200,000 more than died in 2022. That's a scary statistic, showing many more people are dying of this disease, even though there is an easy way to help reduce these deaths.

We all have had family and friends who have died from heart disease, and we should be doing what we can to reduce our own chances of acquiring heart disease. Do you want to die prematurely, leaving your loved ones without your presence? Do you want to die from heart disease when you could have adopted a small lifestyle change which might have saved you?

Seafood consumption is a significant key to reducing your chances of heart disease. Since the 1970s, over 20,000 research studies have been conducted on the health benefits of seafood and they have concluded that eating seafood twice a week can reduce your chance of dying from heart disease by about 36%. You won't find another single food that has been scientifically proven to reduce heart disease so much.

Low seafood consumption is blamed for at least 84,000 deaths in the U.S. and 1.4 million globally. Besides helping to reduce heart disease, research has also been providing growing evidence of the health benefits to the brain and bones as well as against cancers and inflammatory diseases. Eating more seafood is such a simple change to your lifestyle and it can bring so many health benefits. Why wouldn't you want to make this change?

According to recommendations from the USDA, and many other bodies, Americans should consume at least 26 pounds of seafood each year, essentially meaning you should eat 4 ounces of seafood twice a week. The average American doesn't consume this much seafood. Per capita seafood consumption peaked in 2021 at 17 pounds (still 9 pounds short of the USDA recommendation), but has been on a slight decline since then. In 2024, per capita consumption was only 16.5 pounds, nearly 10 pounds less than what is recommended.

In comparison, in 2025, the average person consumed 58.5 pounds of beef, about 50 pounds of pork, and 102 pounds of chicken. It's easy to see then how little seafood is consumed by the average American.

Besides the health reasons for eating more seafood, another compelling reason is the taste. Seafood is delicious! It's diverse in its flavor profiles so there should be something to cater to all preferences. Even if you dislike shellfish, then maybe you will enjoy a flaky white fish or a richer salmon. Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. Add it to soups or risottos, casseroles or sauces. There's something for everyone. Want some new recipes? Check HERE for recipes from the Seafood Nutrition Partnership.

I know some people worry about mercury poisoning from seafood, but that is a greatly exaggerated danger. And the benefits to preventing heart disease far outweigh any chances of being negatively affected by mercury poisoning. How many people do you know have died from mercury poisoning? And how many do you know who have died from heart disease? The National Fisheries Institute has stated: "There are no confirmed cases of methylmercury toxicity in the United States from consumption of commercial seafood. The amount of mercury equated with serious illness has only been seen in international industrial accidents and poisonings several decades ago."

I know that one of the major obstacles to increases seafood consumption is price. People perceive that seafood is expensive, so they are less likely to buy it, opting for less expensive proteins. However, those less expensive proteins come with their own cost, and won't provide the same reduction in heart disease as seafood. How much is it worth to you to save your health?

However, there are also plenty of ways to get better value when purchasing seafood. First, buy seafood types, like mussels, which are very good values. Second, seek out local seafood as it often can be less expensive than imported seafood. Third, buy seasonal seafood as it's usually less expensive because it is more abundant in season. If you buy fish out of season, the price may have a premium added to it. Fourth, check out some of the less popular fish species, which may be cheaper because there is less demand for it. Try wild drum fish, snook, or cobia rather than tuna and cod. Fifth, consider eating smaller portions of fish, rather than you would a large steak or pork chop at one sitting. You only need 4 ounces of seafood, twice a week, and that smaller size works out to be a less expensive meal overall.

I've been purchasing most of my seafood from the Ipswich Shellfish Fish Market, a pop-up market in Ipswich that is open on Fridays and Saturdays. I was just there this past Friday, buying some Soft Shell Crabs and Chinook Salmon. They have a very good variety of seafood, fresh and frozen, generally dependent on what's seasonally available. The fresh fish looks great, is reasonably priced, and tastes delicious. Plus, their service is excellent, from cutting your seafood to order to providing cooking advice. If you love seafood, I highly recommend you check out this market.

Step up your game and eat more seafood. Try to consume seafood at least twice a week. Your heart will thank you.

What's your excuse for not eating enough seafood?

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."
---Jean-Anthelme Brillat-Savarin

The 19th Anniversary of The Passionate Foodie!

noreply@blogger.com (Richard Auffrey) — Sat, 09 May 2026 07:00:00 +0000

Today, it's time for me to open a special bottle of wine to celebrate another milestone as The Passionate Foodie blog celebrates its Nineteenth Anniversary! During all those years, I've seen many other food & wine blogs come and go, but I've chosen to continue my writing, and to continue to challenge myself. I've posted over 5600 articles on my blog, covering a vast myriad of food and drink topics.

I'm very proud of all I've written and accomplished, and I look forward to continuing to write, continuing to share and spread my deep passion for food & drink. I've actually been writing about food and drink for over 20 years, as I wrote for another blog, Real World Winers (since defunct), for 1 1/2 years before I started The Passionate Foodie.

During the past 19 years of The Passionate Foodie, I've learned so much about food & drinks, exploring a wide variety of topics, essentially about anything I can eat or drink. I've never restricted my blog to a specific type or style of cuisine or drink. I've just wanted to write about whatever interested me at the moment. My blog has provided me a myriad of wonderful opportunities and experiences, creating a vast storehouse of fantastic memories. I've sampled so much excellent and exciting food and drink, in this country and many others.

I've gotten to travel to some amazing destinations, including Croatia (Dalmatia, Istria, Slavonia), England (London & surrounding areas), France (Bordeaux and Champagne), Spain (various regions, including Rioja, Ribera del Douro, Penedes, Jerez and the Canary Islands), Portugal (Porto, Vinho Verde and the Douro), Italy (Tuscany and Collio), Slovenia, Bosnia & Herzegovina, Canada (from Nova Scotia to Vancouver), Argentina and Chile. Italy, Slovenia, Bosnia & Herzegovina, Argentina and Chile.

In the United States, I've visited a number of states, including all of New England, California, Oregon, Washington, Illinois, New York, Maryland, Virginia, Pennsylvania, Louisiana, Georgia, North & South Carolina, Nevada, Washington D.C., and Virginia.

Over all these years, I've met so many interesting people, which has enhanced my experiences as I've long said that food and drink when shared is even better. Some of those people have become very close friends. It's been fascinating to meet numerous wine makers, distillers, brewers, wine & liquor store owners, importers, distributors, farmers, restaurant owners, chefs, and much more. From each, I've learned something new, which has expanded my understanding and enhanced my writing.

During these nineteen years, what began as a hobby transformed into my profession. I'm now a freelance writer, having been published in a number of magazines and newspapers. I'm also a Sake educator and consultant, having worked for a variety of clients, from restaurants to distributors, conducting Sake classes, tastings, dinners and more. I also work part-time at the Victoria Hill Wine shop, conducting wine tastings twice a week, on Thursday evenings and Saturday afternoons.

It has been my ardent pleasure to showcase and promote under-appreciated and/or lesser known wines, spirits and other drinks, such as Sake, Croatian Wines, Greek Wines, Georgian Wines, Uruguayan Wines, Portuguese Wines, Sherry, Franciacorta, Mezcal, Baijiu and more. I've championed many of these underdogs, all which are worthy beverages deserving of much more attention by consumers as well as other writers. We all need to expand our palates and seek out the liquid wonders that can be found all around the world.

Within the last several years, especially because of the pandemic, I've dedicated more time to researching and writing numerous historical articles about food and drink, and I'm especially proud of these articles, many breaking new ground in our understanding of certain topics. I've compiled links to all of these fascinating articles in two compilation posts: All About My Historical Food & Drink Articles and All About Boston's Chinatown, Chinese Restaurants & Cuisine. Look forward to more of these articles in the near future.

I owe many thanks to all of my readers, as it's their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute, in a myriad of ways, to my blog. Life is about connections, about the relationships we make, and they all contribute to what we do.

If I didn't thoroughly enjoy what I've been doing, then it would have ended years ago. I find it fulfilling and satisfying, and hope that my passion for food, drink and writing never dims. I look forward to celebrating my 20th anniversary next year, and I hope my readers keep reading me year after year.

It's time to celebrate!

Krasi: Celebrating the Cyclades

noreply@blogger.com (Richard Auffrey) — Tue, 05 May 2026 14:00:00 +0000

Last Friday, on May 1, I dined at Krasi, one of my Top Five Favorite Restaurants, and celebrated my mom's birthday. As usual, it was a superb experience, with the food, wine and service all being top-notch. It's consistently excellent, offering innovative Greek cuisine, compelling Greek wines, and true hospitality.

May 1 was also the start of the month, so Krasi is now showcasing a new region of Greece, and this time they are highlighting the Cyclades, a group of islands in the Aegean Sea, southeast of mainland Greece. The group includes over 200 islands, but about 30 are considered main islands, such as Santorini, Mykonos, Naxos and Paros. So, for the month of May, Krasi will present four special dishes inspired by the Cyclades and showcase their wines at their weekly Symposium Wednesdays. I tasted three of the four Cyclades dishes and wanted to share my thoughts on these delicious choices.

The wines of the Cyclades are said to ".... taste like the sea (in the best way)" and were "... shaped by wind, sun and sea. Assyrtiko at the front, with Aidani and Mandilaria not far behind." For the next four Wednesdays, the Symposiums, led by Wine Director Jeremiah Cates, will feature these wines, and the themes of the next four weeks will include: Taste of the Region, Santorini Showdown, Low-Key Legends, and Sommelier Picks. Check out the Symposiums and let the passionate and knowledge Jeremiah educate you about these wines from the Cyclades.

I'll also briefly note that May 1 was the opening of their Patio seating, and plenty of people took advantage of the opening to dine al fresco.

We began our dinner with glasses of the 2024 Kir-Yianni ‘Akakies’ Rosé of Xinomavro, a celebratory bubbly, which my mom loved. The bubbly possessed bright red fruit flavors, with a touch of sweetness which is well balanced by its acidity. It's a fun wine, which should appeal to many people.

During the dinner, on the recommendation of Jeremiah, we ordered a bottle of the 2024 Sarris Lygia Orange Wine, and it was a great choice. I'll note that the Sarris Winery also produces "V for Vostilidi," one of my favorite Greek white wines

The wine was produced from Tsaoussi grapes, made on the island of Cephalonia, which is thought to be the main home of the grape. Most often this grape is used in blends. This wine was fermented with wild yeast and macerated on the skins for about two weeks. The wine was complex and interesting, with a delicious melange of flavors, from baking spices to apricot, black tea and orange peel, with restrained tannins, good acidity, and a lengthy finish. Highly recommended! It also paired well with a variety of our dishes.

We began our meal with Tiropita Rolls, Greek cheese bread with halloumi & graviera, served with homemade Greek honey butter and a couple olives. I love these rolls, which have plenty of cheese within them, and the butter is sweet and creamy.

We next selected one of the Charcuterie, the Akrokolion, slices of lamb, with garlic & black pepper. The charcuterie are served with carob bread, toursi (pickled veggies), caperberries and an olive tapenade. Their charcuterie is always a good choice, and this lamb is a winner.

We then selected one of the four Cyclades dishes, the Kopanisti, a spicy Mykonian cheese, feta, serrano peppers, and crispy lemon potatoes. The potatoes were superb, such a crispy and tasty exterior with a tender, soft potato within. I could have eaten a large plate of just those potatoes! The Kopanisti dip was creamy and flavorful, with a mild spicy element, and well complimented the potatoes. I strongly recommend this special new dish.

The second Cyclades special we ordered was the Tomatokeftedes, crispy tomato fritters, with dill, mint, marinated tomatoes, and mint yogurt. The fritters had a nice crunchy exterior, and were filled with a well seasoned blend. They make an excellent dish for the Spring.

We also ordered the Giouvetsi, as we wanted another dish with lamb. The dish consists of braised lamb shoulder, orzo, cinnamon, grated mizithra, and tomato sauce. Another compelling dish, with very tender lamb, plenty of orzo, and a delicious tomato-based sauce, accented by the mizithra cheese. A hearty and delicious dish, this definitely elated my belly. Also highly recommended!

We finished our savory dishes with another of the Cyclades specials, the Savoro, sea bream, smashed spring potatoes, horta, golden raisins, and rosemary-vinegar. A tasty and tender white fish, with a delightful crispy skin, enhanced by the touch of the acidic vinegar with notes of rosemary, with sweetness from the golden raisins.

So, all three Cyclades special dishes we tasted were excellent, and great choices if you dine at Krasi this month. We didn't try the fourth dish, the Xtapodi, a grilled octopus dish, but I'm sure it's quite good as well.

Check out Krasi this month, and experience the delights of the Cyclades, as well as the rest of their delicious menu offerings.

Rant: No Respect For The Most Ignored Wine

noreply@blogger.com (Richard Auffrey) — Mon, 04 May 2026 16:28:00 +0000

It's a wine with a fascinating history that extends back thousands of years. It's currently produced in France, Italy, Spain, Australia, Germany, the U.S. and many more countries. It's seeing a renaissance recently, with an explosion of producers in the past years, creating some unique and fascinating products. It can be delicious and complex, intriguing and diverse, and offers a template upon which a producer can put their individual stamp, reflecting their terroir.

However, if you search for this wine on most wine blogs, you'll rarely find any reviews. Unfortunately, it's a wine that gets far more attention from cocktail lovers than it does wine lovers. Many people probably do not even realize that it actually is a wine. They might see it more as a liqueur or spirit. This needs to change. This wine needs better recognition for its own merits, rather than simply as a cocktail addition. It's time this wine stops being ignored by so many wine lovers.

The wine in question is Vermouth, a fortified and aromatized wine. Why do so wine lovers refuse to see its merits?

Is it because it's a "flavored" wine? Though craft beer lovers often embrace flavored beers, many wine lovers show disdain for flavored wines. They seem to think wines should remain relatively pure, with flavor from grapes and oak, but nothing else, despite the fact wines have been flavored for thousands of years. Sure, there are flavored wines which aren't done well, and taste artificial and unpleasant. However, a carefully crafted Vermouth can express an amazing melange of harmonious flavors.

Is it because it's seen more as a cocktail ingredient than a beverage of its own? Yes, it often is used in modern cocktails, and you are unlikely to find it on most restaurant wine lists. However, back in the later half of the 19th century, when Vermouth first started appearing in cocktail recipe books, one of the most popular was the Vermouth Cocktail, which only contained Vermouth, a piece of ice and a lemon peel. The flavor of the Vermouth, basically on its own, was paramount. In Europe, it's still common to drink Vermouth on its own. It is in the U.S. where people have been slow to embrace this wine on its own.

Is it due to a lack of understanding about Vermouth? Do you realize it is a wine? Do you realize the diversity of Vermouth? It's no longer as simple as dividing Vermouth into sweet and dry. Were you aware of the various U.S. producers of Vermouth, from California to New York? When is the last time you enjoyed Vermouth on its own, and not in a Manhattan or Martini?

For many years, I've experienced the delights of Vermouth and hope others will widen their vinous horizons and experience it as well. Treat it like a wine and not just a cocktail ingredient. Don't just place it in a pantry or cabinet when you want to make a Manhattan cocktail. Store it like you would store any other wine.

Vermouth is definitely worthy of much more attention than it receives from wine lovers. People need to learn more about it, and taste the various examples that are available. Wine bloggers need to write more about it, to share knowledge of Vermouth with their readers. The U.S. needs to take a more European approach, and learn to appreciate Vermouth on its own, and not just as a cocktail ingredients.

What are your thoughts on Vermouth?

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 30 Apr 2026 12:29:00 +0000

Origin of the Chow Mein Sandwich: A Fall River Invention?

noreply@blogger.com (Richard Auffrey) — Wed, 29 Apr 2026 07:00:00 +0000

"The question then is "What is a Chow Mein Sandwich?" The chow mein part is easy enough to describe. It is a mixture of minced meat (pork), celery, onions, and bean sprouts in gravy over deep fried noodles. This combination or blend of ingredients is more like a thick sauce or a stew. It is placed between a hamburger bun or between two slices of white bread. For the latter, brown gravy is ladled over the works. As with any category of chow mein, there are variations. In addition to pork (the standard), there are other choices such as chicken, beef, or shrimp."

--Flavor and Fortune, Summer Volume (1999), Chow Mein Sandwiches by Imogene Lim

Most sources, including Imogene Lim, claim that this sandwich was invented in Fall River, Massachusetts, and is best known in the Fall River area and parts of Rhode Island, although it was also once available on Coney Island, New York.

However, the actual origins of this sandwich are murky, and no one seems to be able to pinpoint actually when it was first created. Some think the sandwich was created in the 1930s, while others place its origin in the 1920s, if not earlier. The common reason claimed for its creation is that Chinese restaurants made the sandwich to cater to poor immigrants who wanted something hearty at a very low price.

Imogene L. Lim, PhD. is considered an expert on the chow mein sandwich and has written a number of articles about it, and has been interviewed in various publications about this sandwich. Most sources rely on her information about the sandwich. I've read her articles and interviews, and found that there are interesting omissions, that she concentrates primarily on Fall River and the surrounding region, without addressing instances of the chow mein sandwich in other parts of the country, from Pennsylvania to Wyoming, during the 1920s and 1930s. These other instances could possibly indicate that the chow mein sandwich originated elsewhere, or that there were multiple independent origins.

I want to explore the early history of the chow mein sandwich, to try to ascertain its possible origins, and expand the discussion outside of the Fall River region. I previously wrote Origins of the Chop Suey Sandwich, and I found the earliest mention of a chop suey sandwich occurred in California in 1912. This predates, by about 15 years, any reference to a chow mein sandwich. Other references to chop suey sandwiches, from 1914-1930s, were found across the country and not just in Massachusetts. It seems likely the chow mein sandwich was inspired, in part, by the earlier chop suey sandwich.

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Some sources claim that Frederick Wong, a Chinese immigrant and restaurateur, deserves credit for either the invention or popularity of the chow mein sandwich. Based on the timing and other instances of the sandwich around the country, it's very unlikely that he invented the sandwich. However, it's possible he might have been the inventor of the sandwich in Fall River, as his restaurant was the first to mention the sandwich in that area. Either way, it's clear he helped to contribute to its popularity in Fall River, especially after he opened his own noodle company.

In 1926, Frederick traveled from Canton, China, to Massachusetts, to study at Salem State University. While visiting his uncle in Fall River, who owned the Hong Kong Restaurant, Frederick decided to enter the restaurant business, and would spend 10 years working at his uncle's restaurant. In July 1927, an advertisement noted that Frederick, as "Fred Wong" was the management of the Island Park Chinese Restaurant and the proprietor of the Hong Kong Restaurant.

The Fall River Herald News (MA), August 18, 1931, announced the opening of the Hong Kong Restaurant Annex. The ad noted they offered Hot Chow Mein and Chop Suey Sandwiches for 5 cents each, which was the first mention of Frederick and the chow mein sandwich. It was also the first mention of a chow mein sandwich being offered in Fall River. The ad also connected the two sandwiches, and that connection would continue with other Fall River Chinese restaurants.

The Fall River Herald News (MA), August 24, 1932, printed an ad where the price of the sandwiches at the Hong Kong restaurant rose, Chow Mein and Chop Suey Sandwiches for 10 cents each. If you ate the sandwich in the restaurant, you also were given a cup of tea.

In 1938, Frederick opened the Oriental Chow Mein Company in Fall River, which would become the main source for the area's crispy noodles for chow mein, under the brand name of Hoo-Mee, and which also sold chow mein gravy mix. This helped to make chow mein sandwiches even more popular. Initially, his products were only sold locally, but around 1940, he began packaging the noodles and gravy mix, for sale outside of the local region.

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Chow mein sandwiches were also once sold at Nathan's Famous, the iconic hot dog stand on Coney Island. However, when they first started selling those sandwiches is ambiguous, although Imogene Lim has stated Nathan’s began serving it in the 1920s and other sources claim they didn't start serving it until the 1950s. In Famous Nathan: A Family Saga of Coney Island, the American Dream, and the Search for the Perfect Hot Dog (2016), by Lloyd Handwerker and Gil Reavill, it was stated that Sinta Low, a cook and kitchen manager created chow mein sandwiches for the stand. Sinta was an immigrant from Taiwan, and "his realm was the kitchen, and he rarely ventured out front." No specific year was provided for the creation of this sandwich.

It was mentioned, “The chow mein sandwich was built with thin fried noodles, Chinese raw noodles, which we used to fry in the potato fryer. I’d take a bun, crease it in the middle, then put in a handful of noodles and spread chow mein on top of them. There were bottles of soy sauce on the counter. Ten cents for the sandwich. People loved it.” The book continued, "When the innovative concoction was advertised on a placard hanging above the counter, Sinta rebelled. He didn’t like the grinning, pigtailed “Chinaman” caricature painted on the sign. Nathan immediately apologized and had the offending placard taken down.

In Nathan's Famous: The First 100 Years of America's Favorite Frankfurter Company (2016) by William Handwerker, there wasn't a single mention of the chow mein sandwich.

The first mention I found of a chow mein sandwich was back in 1927, but it's not quite what you might have expected.

The Akron Beacon Journal (OH), July 5, 1927, published an ad for a Chow Mein Sandwich Spread, a large jar selling for 23 cents. The Widlar Food Products Company, who sold this spread, was based in Cleveland, and had been founded in 1855. They were known for selling coffee, tea, spices, and condiments, but in 1929, the company was merged, with others, into Standard Brands, Inc.

The Sauk Centre Herald (MN), September 15, 1927, also had ad for this Chow Mein Sandwich Spread, which sold for 30 cents. The Canton Daily News (OH), February 10, 1928, printed an ad for The Acme Cash Basket Stores grocery store, offering "Widlar's Chow Mein Sandwich Spread." selling a jar that regularly sold for 25 cents for only 19 cents.

The Lewiston Daily News (MT), August 11, 1928, had a supermarket ad for supermarket, offering the Chow Mein Sandwich Spread, in small jars for 29 cents and a large jar for 57 cents. The Evening Repository (OH), December 19, 1928, also had an ad for a grocery store which sold Widlar's Chow Mein Sandwich Spread in jars for 15 or 23 cents.

Could this Sandwich Spread have been the idea that spawned the Chow Mein Sandwich? Unfortunately, the ingredients in this Spread weren't provided in any of the ads. Did it contain crispy noodles?

The first documented mention I found of a Chow Mein Sandwich was in Pennsylvania in 1928. The Harrisburg Telegraph (PA), April 14, 1928, ran the above ad for the Mandarin Restaurant in Harrisburg, Pennsylvania. It mentioned, "Chicken Chow Mein Sandwich, Luncheon Specialty." This restaurant opened in 1927.

Could Pennsylvania be the actual origin location of the chow mein sandwich? If it had originated in Fall River, how could have information about it have traveled to Pennsylvania? The earlier newspapers hadn't mentioned Fall River and chow mein sandwiches. How quickly could word of mouth have transferred information about the sandwich?

Two months later, the chow mein sandwich was seen in Wyoming, over 2100 miles from Fall River. The Branding Iron (WY), June 12, 1928, published an advertisement for The Campus Shop, a collegiate cafe, which stated, "Welcome Summer Students." As seen above, one item on the menu was a Chow Mein Sandwich, which sold for 15 cents. If the sandwich originated in Fall River, how could word of it have traveled to Wyoming at this time point? It seems very unlikely that it might have occurred, and more likely Wyoming either invented the sandwich itself or was inspired by somewhere much closer than Fall River.

The Springfield Leader & Press (MO), December 10, 1929, provided an ad for Williams Luncheonette, offering a "Chicken Chow Mein Sandwich" for 30 cents. Again, Missouri is quite a distance from Fall River.

Pennsylvania, Wyoming and Missouri. All three states offering Chow Mein Sandwiches before any documented mention of its availability in Fall River. So, did the sandwich originate in one of those three states, or was it an independent origin, separate from the one in Fall River?

I previously wrote an article about the First Chinese Restaurants in Fall River, and the first one, Man Won Low, opened in October 1898. In none of the research for that article did I see any reference to a Chow Mein sandwich.

It has been said that the heyday of the chow mein sandwich was in the Fall River region during the 1930s and 1940s. It would be in 1931 that would see the first collection of newspaper references to chow mein sandwiches, with a number of Chinese restaurants offering the sandwiches. The first newspaper reference I found for the Fall River area was in the previously mentioned Fall River Herald News (MA), August 18, 1931, which mentioned that the Hong Kong Restaurant Annex offered Hot Chow Mein and Chop Suey Sandwiches for 5 cents each.

The Fall River Herald News (MA), October 30, 1931, reported that there was a price war going on with the Chinese restaurants in Fall River. Chow Mein and Chop Suey Sandwiches were now being offered by at least one merchant for as low as 5 cents each. Other Chinese restaurant owners had banded together to battle this low price, hoping for the price to return to what was normally charged, although that price wasn't mentioned in the article. However, later ads in the coming weeks showed that other restaurants started lowering their sandwich prices to 5 cents as well.

The Standard Times (MA), November 25, 1931, in an advertisement for the Hong-Fong Restaurant located in New Bedford. It offered Chop Suey and Chow Mein Sandwiches, 1 for 5 cents or 3 for 10 cents. Definitely very inexpensive, especially as compared to the other prices in the ad for different dishes. The Fall River Herald News (MA), November 30, 1931, ran an ad for the Mee King Low Restaurant, which offered a Hot Chow Mein or Chop Suey Sandwich for 5 cents.

The Fall River Herald News (MA), December 2, 1931, printed an ad for Joe's Restaurant, a new Chinese spot that would open the next day. They would serve Chow Mein and Chop Suey Sandwiches, for 5 cents each. The Fall River Herald News (MA), December 2, 1931, printed an ad for Joe's Restaurant, a new Chinese spot that would open the next day. They would serve Chow Mein and Chop Suey Sandwiches, for 5 cents each. The Fall River Herald News (MA), December 4, 1931, had an ad for the Oriental Chinese Restaurant, which sold Chow Mein and Chop Suey Sandwiches for 5 cents each.

The Fall River Herald News (MA), March 10, 1932, had an ad for the Grand Opening of the Joy Hong Low restaurant, which sold Chow Mein and Chop Suey Sandwiches for 5 cents each. There were also ads in 1932 for chow mein sandwiches for some of the other Fall River restaurants mentioned in the 1931 references.

In the Annual Report from New York Superintendent of Schools (1933), it was noted, “A pupil while eating a chow mein sandwich purchased in the lunch room of the high school, found a piece of glass in her mouth;” So, the chow mein sandwich was popular enough in New York that it was being served at high school cafeterias.

The Brattleboro Reformer (VT), November 18, 1933, printed the above ad for Christy's Restaurant, which offered Business Women's Luncheons. One of those specials included a "Hot Chow Mein Sandwich."

The Herald News (MA), December 12, 1933, had an ad for the Shanghai Restaurant in New Bedford, which served Chow Mein Sandwiches.

The Day (CT), January 17, 1935, in an ad for the Anchor Inn, noted a Special where each patron would get a "Chow Mein Sandwich prepared by Our Chinese Chef."

The Jackson Citizen Patriot (MI), February 7, 1935, in an ad for Peck's store, offered a Chow Mein Sandwich for 10 cents.

The Providence Journal (RI), June 6, 1935, posted an ad for the Young China Restaurant, which sold Chow Mein and Chop Suey sandwiches for 5 cents each.

The Niles Daily Star (MI), July 12, 1935, briefly noted, "The chop suey and chow mein sandwiches have made the Oasis Inn a famous place. In fact, it is the only place in this locality that offers the appetizing chow mein sandwich." The chow mein sandwich wasn't that common in Michigan, but was available in at least two places.

The Times (NJ), September 7, 1935, printed an ad for the Hamilton Grill, offering a "Toasted Chow Mein Sandwich" for 10 cents.

The Schenectady Gazette (NY), October 29, 1935, had a restaurant ad, with a Chow Mein Sandwich for 15 cents.

The Press and Sun Bulletin (NY), April 4, 1936, printed an ad for Rose's Restaurant, which offered a Chicken Chow Mein Sandwich for 20 cents.

The Day (CT), January 4, 1937, had an ad for the Palace Restaurant, with a Chow Mein Sandwich, as one choice in their Special 35 Cents Lunch.

The Battle Creek Moon-Journal (MI), September 17, 1937, in an ad for the Lockshore Dairy Bar, mentioned they sold a Chow Mein Sandwich on Bun for 10 cents.

The Waco News-Tribune (TX), June 14, 1938, mentioned that there was a hot dog stand in New York City, at 50th and 7th, which also sold chow mein sandwiches.

The Keyport Weekly (NJ), October 6, 1938, advertised a new restaurant which sold Chow Mein Sandwiches for 10 cents.

The Daily Reporter (NY), January 27, 1940, in an ad for the new Chromium Rail, offering a Chinese Chow Mein Sandwich for 25 cents.

The Berkshire County Eagle (MA), May 1, 1940, printed an ad for The China Clipper, "Pittsfield's Only Chinese Restaurant." Their Daily Special, for lunch, was the "Hot Chow Mein Sandwich," for 25 cent.s

The Central New Jersey Home News (NJ), October 26, 1940, in an ad for The Paddock, stated you could get a "Free Hot Chow Mein Sandwich."

The Plain Speaker (PA), January 23, 1941, had an ad for the Dove Restaurant, which offered a Chicken Chow Mein Sandwich and Steamed Rice for 25 cents

The Press and Sun Bulletin (NY), August 16, 1941, printed an ad for Porter's, which stated "The only place in Binghampton where you can get a real Chinese Chow Mein sandwich, Coney Island style."

The Berkshire Eagle (MA), September 9, 1941, had an ad for the East Lee Inn, offering Chicken Chow Mein Sandwich with potato and vegetable for 50 cents.

The Star Tribune (MN), August 17, 1942, in an article from their "Washington Bureau."" it was mentioned that ".., President James Bryant Conant, Harvard, dropped into Washington's oriental restaurant for--a chow mein sandwich."

The Lewiston Daily Sun (ME), August 22, 1946, had an ad for the Nanking Royal Restaurant, offering a Chow Mein Sandwich for 15 cents

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Where were chow mein sandwiches invented? Although Fall River is considered the top choice, there is a clear lack of documentary evidence to indicate when they might have done so. And at best, there are multiple references in 1931 to this sandwich existing at Fall River restaurants. However, there are prior references, in 1928 and 1929, of chow mein sandwiches in Pennsylvania, Wyoming and Missouri, and these cast doubt that Fall River was the originator, or at least the sole originator.

There's no evidence that these states were inspired by Fall River, especially considering the distances involved. And the sources who claim Fall River invented the sandwich, don't address these other states which offered the sandwich during the 1920s. These earlier references are simply ignored, not mentioned in their articles about the sandwich's origins. Even during the 1930s, chow mein sandwiches were seen outside of Fall River, in states including Pennsylvania, New York, New Jersey, Michigan, Vermont and Connecticut.

So, did the sandwich actually originate in Pennsylvania, Wyoming and Missouri, or was it an independent origin, separate from the one in Fall River? Without specific documented references to chow mein sandwiches in Fall River during the 1920s, maybe we have to consider the sandwich originated elsewhere.

Alma Gaucha: Brazilian Rodizio in Worcester For The Win!

noreply@blogger.com (Richard Auffrey) — Tue, 28 Apr 2026 13:36:00 +0000

I don't get to Worcester as much as I should, but on my most recent visit there, I sought out a new spot for lunch. As I did some research, I learned about Alma Gaucha, a Brazilian Rodizio restaurant that had opened in December 2025. The initial reviews were positive, the menu looked interesting, and it appealed to the other five friends who were joining me for lunch. So, I made reservations and we took a chance on this new spot.

Alma Gaucha is owned by Nelson DeOliveira, an entrepreneur who also is the owner and CEO of Nelson Group Construction in Medford. Nelson was born on a cattle farm in Brazil but came to the U.S. when he was very young. He also owns the Alma Gaucha restaurant in Boston's Seaport. I have not dined at the Boston location yet, but am planning to do so in the future.

As you enter the restaurant, you can see the elegant bar section to the right, with a small lounge area.

The dining areas also are more elegant, with a rustic touch from all the wood decor. It's a much larger restaurant than it looks from then outside. This would be a good place for romantic dates or business meetings, family or friend gatherings.

As you walk through the dining room, you can also see the grills, which are open to view.

The Drinks menu at the restaurant offers wine, beer, spirits and cocktails. The Wine list has 14 wines available by the glass, priced $8-$14, with choices from all over the world. The Cocktail list has plenty of options, and their specialty are their Caipirinhas, with seven varieties available (priced at $15-$16). The Caipirinha is Brazil's famed cocktail, made with cachaça (a rum-like spirit produced from sugarcane), lime, and sugar, muddled together. The seven options included: Tropical, Alma Premium, Passion Fruit/Lime, Strawberry, Kiwi, Coconut/Pineapple, and Dragon Fruit.

The Tropical Caipirinha ($16) was made with cachaça, fresh muddled kiwi, strawberries, pineapple, limes, sugar, and ice. It was delicious and refreshing, fruity and lightly sweet. The cachaça was noticeable but not overly so. My friends who also ordered this cocktail enjoyed them as well.

The Alma Premium Caipirinha ($15) was made with aged cachaça, fresh muddled limes, sugar, and ice. Again, this was refreshing and tasty, a nicely balanced cocktail with bright citrus notes. I've enjoyed caipirinha cocktails before, and this was an excellent example, which I'd strongly recommend.

As for the cachaça they use for these cocktails, they have their own brand of Silver Cachaça. They also have a 2-Year Old Gold Cachaça and a 20-Year Old Gold Cachaça. In addition, they have a few other Cachaça brands.

For Lunch, Alma Gaucha offers two options: Market Table and Full Experience. The Market Table costs $19.95 during Weekdays and $33.95 on Weekends. The Market Table includes just their buffet tables, which contain a variety of salads, seasonal vegetables, and signature hot dishes. The Full Experience costs $42.95 during Weekdays and $53.95 during Weekends. It consists of the buffet tables, as well as unlimited meats carved tableside. Children under 6 years old are free, and children aged 7-12 pay half price. Dinner is more expensive.

The Rodizio includes plenty of options, such as: Sirloin (Picanha), Ribeye, Tomahawk, Prime Ribs, Chuck Short Ribs, Tri-Tip Steak, Tenderloin (Filet Mignon), Prime Beef Ribs, Trip-Tip Sirloin with Cheese, Salmon, Lamb Chops, Lamb Steak, Brazilian Sausage, Pork Belly, Chicken Legs & Hearts, Grilled Cheese with Honey/Gauva Sauce, and Grilled Pineapple. At your seat, you are given a small circle, green on one side and red on the other, which respectively indicates when you want more meat, or when you need a break. And if you are seeking a specific option, just ask your server and they will try to expedite the delivery of that option.

The Buffet tables contain many options, from salads to soups. Although tasty, I usually only sample a few of these items, saving my main appetite for all of the meats that will soon come. Vegetarians though might enjoy all of the buffet options.

As my friends and I sat our table, we were then witness to a few different servers bringing meats, seafood, and other items to our table, in a seemingly infinite progression, commonly slicing the various meats table-side. I didn't take any photos of these meats, simply enjoying my lunch. In general, the meats were fresh, tender and flavorful, sometimes with a prominent saltiness. The Tenderloin was probably my favorite cut, but I enjoyed all of the meats, from the lamb to the sausages. The salmon was excellent, and the grilled pineapple was a pure delight, very juicy with a light cinnamon coating on the exterior. I didn't have anything that I disliked.

Despite having consumed so much for lunch, we still had a little room for Dessert (which isn't included as part of the Rodizio price), including Pecan Pie ($14), Warm Bourbon Pecan Pie accompanied with Coconut Toasted Pineapple Ice Cream; Flan ($11), Brazilian style Flan with condensed milk, with a homemade caramel sauce; and Chocolate Mousse ($12), Velvety Homemade chocolate mousse with chocolate shavings. The desserts were tasty as well, and I especially liked the Coconut Toasted Pineapple Ice Cream. And it might have been nice to have a bit of whipped cream atop the Chocolate Mousse.

This was probably one of the best Rodizio restaurants I've dined at in many years, and my friends were all in agreement. Quality and delicious food and cocktails. We consumed vast amounts of meats, and were satisfied and full for the rest of the day. The price for the Rodizio was reasonable for the quality and quantity of the food. In addition, service was excellent, and our primary server, Luly, was friendly, attentive and responsive. Highly recommended!

Rant: For Mother's Day, Gift Your Mom A Bottle Of White Zin

noreply@blogger.com (Richard Auffrey) — Mon, 27 Apr 2026 07:00:00 +0000

In two weeks, on Sunday, May 10, it'll be Mother's Day, a time to honor our mothers, to show the love we possess for them. I love my mother, and she's worthy of much honor for her love, devotion, and sacrifices in raising me. However, she'll say that she doesn't need any specific day to be honored, that she feels my love every day. Many mothers probably feel that very same way about their children, yet we children still enjoy celebrating this holiday.

During the next month, will you buy your mom a gift? Jewelry, chocolates, flowers or maybe a bottle of wine? If you want to buy her a bottle of wine, what would be your best choice?

It might be White Zinfandel!

That might confuse some people, and doesn't seem like the type of wine recommendation I usually would give. It's not the type of wine I promote at the twice weekly wine tastings at Victoria Hill Wine. So, why am I recommending it now?

Thirteen years ago, I first posted a similar article, and the sentiment bears repeating. Back then, while working at a wine shop near Mother's Day, I sold more White Zinfandel than any other day I ever recalled. One of the customers seemed almost guilty buying it, telling me that it was for her mother, not wanting me to think she was drinking it. That made me ponder the matter, raising a question in my mind.

If you truly love your mother, would you really buy her an inexpensive, and much maligned, wine like a White Zinfandel?

Some might think the answer is easy, that their mother deserves much better than White Zinfandel, or a similarly cheap, mass produced wine. They would rather try to introduce their mother to some other wine, one which is much better in quality and taste. They might prefer to select a pricey wine, rather than the cheap White Zin. In some respects, they are correct. Your mom is certainly worthy of a pricey, high end wine. However, that doesn't mean you should buy your mother such a wine.

In fact, sometimes a White Zinfandel is the best wine you can buy for your mom.

For Mother's Day, I believe that you should give your mother the things she loves, no matter what they might be. I don't believe it's the day to test your mom, to give her mother something she might or might not enjoy. You want the day to be as perfect as possible for your mother, so you should cater to her desires. If she loves White Zinfandel, then the best wine you can give her for Mother's Day is White Zinfandel. You shouldn't feel guilty or cheap. You shouldn't feel like a bad child.

Even if you're a wine lover, conversant with wines from all over the world, don't shy away from buying White Zinfandel if that is what your mother loves. Maybe your mom has never had a Provence Rose or a Gruner Veltliner, and might enjoy them if she did. Then again, maybe she won't. Don't try to change your mother's palate on Mother's Day. You can do that on any other day of the year. Instead, give her what you know she already loves, even if it's White Zinfandel.

Yes, Love for your Mother can be expressed through White Zinfandel.

A History of Boston's Chinatown and Its Restaurants: 1975-1979 (Part 19)

noreply@blogger.com (Richard Auffrey) — Wed, 22 Apr 2026 07:00:00 +0000

Let's continue a look at the 1970s in Chinatown, with this article dealing with the second half of that decade. Due to the lengthy size of the prior article, covering the first half of the 1970s, I chose to split the decade into two articles. As I previously mentioned, the 1970s were a time of showcasing the problems of Chinatown, and seeking solutions to help that community. The second half of the 1970s continued addressing these issues. It was also a time when Chinese restaurants were being lauded, some for quality cuisine and others for inexpensive food.

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We begin with an article in the Boston Globe, January 2, 1975, where the local food critic, Anthony Spinazzola, recapped a year of "good eating." One part of his recap dealt with Chinese food, and he wrote, “To Chinese food there is no end of memorable meals.” He specifically mentioned a famed restaurant, “The Kowloon does wonderful things with squab, just to mention one dish from among several (like the extra fine ribs).” I haven't seen any recent reviews mentioning squab at the Kowloon, and it doesn't seem to be on their menu any longer. Spinazzola continued, “And I had the best lobster Cantonese I ever had one night at the China Pearl in Chinatown. And on a New Year’s Eve the Imperial egg rolls deserved the name.”

The Boston Globe, January 5, 1975, printed an editorial, touching on the problems in Chinatown. “The plight of Chinatown is another reminder that we should all pay more attention to those who strive without complaining simply to endure with pride in themselves and their community.” It mentioned that in 1973, there had been 22 cases of juvenile delinquency in Chinatown, as opposed to a single case in 1972. It continued, “What they would not ask for themselves, the adults of Chinatown are now asking for their children. That is an end to a not-so-benign neglect by the city as a whole and more positive attention from City Hall to make growing up Chinese in Boston a blessing, not a burden.” The first half of the 1970s had seen some positive progress for Chinatown, but it's obvious that much more work was needed.

24 hour restaurants! The Boston Globe, January 9, 1975, noted that the number of 24-hour restaurants and businesses in Boston was shrinking, including in Chinatown. A couple of the reasons for the problems included that liquor licenses ended at 2am and the MBTA stopped service at 1am. It was then mentioned that the best 24-hour restaurants were in Chinatown, including the Golden Gate, 66 Beach St.; Kim Toy, 2 Tyler St.; and Song Hee, 58 Beach St.

Another gambling raid. The Boston Globe, January 15, 1975, reported that 27 Chinese gamblers had been arrested on December 10, when police raided their Pie Kow game. Over $41,000 was seized during the raid, but none of the Chinese would state whose money it was, so the judge ordered it to be turned over to the state treasury. All of the Chinese pled guilty, paying a fine and court costs. Such gambling raids had been going on since the late 19th century, and they hadn't really changed much at all.

The Boston Herald American, March 8, 1975, mentioned that a new employment center had opened in Chinatown, under the auspices of the Action for Boston Community Development. A positive sign that hopefully would bring change to the community, and which would reduce some of the issues of juvenile delinquency.

Venerating the elderly. The Boston Herald American, March 14, 1975, reported on the Second Annual Golden Age Banquet of the Greater South Cove Golden Age Center, Inc. which was held at the China Pearl Restaurant. “The occasion was a splendid tribute to the Chinese elderly. Traditionally, the Chinese have been known for their respect for their elders; not just their own kin, but all their elderly. Consul General Shi-Ying Woo, a speaker, stated, “Respect for the elderly is one of the virtues of the Chinese.”

The Golden Age Center, at 239 Harrison Avenue, was located in a building that's leased from the Boston Redevelopment Authority for only $1, and its Director was Mrs. Ruth Moy. The Center was open 7 days a week, offering many services, including legal assistance, social workers, medical assistance, and interpreting. The Center also served almost 2000 meals a month, at a cost of 50 cents per person. The Center needed additional funding to continue its valuable work.

Positive news about crime. The Boston Herald American, March 27, 1975, reported that crime in Chinatown was on the decrease. In addition, three Chinese-Americans had been recently appointed to the police academy, and were expected to graduate in 9-10 months.

More details were provided in the Boston Globe, April 18, 1975. It was initially noted that Chinatown was located in Boston Police District 1, which between 1973-1974 showed the 3rd highest overall crime increase, 34%, in the city. However, that didn't mean Chinatown, only one region in that district, saw such an increase and there was only a single murder in Chinatown in 1974. It was also noted that vandalism appeared to be at a minimum, but it's the most frequently voiced complaint by residents. In addition, it was alleged that there was a high percentage of unreported crimes in Chinatown due to the language barrier.

The Boston Globe, May 8, 1975, provided a 3-star restaurant review of Carl’s Pagoda on 23 Tyler Street, which was open from 5pm-2am and didn't serve alcohol. It was also a small place, holding maybe 40 seats. It was initially noted that in Chinatown, “Today most restaurants there probably do as much business at lunch as they do in the evening. It was not always thus.” This was an interesting change, as Chinatown seems to have acquired a much larger amount of visitors during the day, rather than just people coming for dinner. Nowadays, lunch at Chinese restaurants is very popular, especially people seeking a great value from their inexpensive combination plates.

As for Carl’s Pagoda, “In an area I thought I knew well and loved, there was a newness and freshness to the food.” The review continued, “Many of the dishes…seem to revolve around fresh produce.” The reviewer did warn that he didn’t try the standard dishes, and if he had tried them, and they were as good as the other dishes, the restaurant might have earned 4 stars.

The Boston Globe, June 20, 1975, printed an advertisement for the grand opening of King Wah, located at 25-29 Beach Street. It called itself “The Real Chinese Restaurant,” although there was no information on exactly what that meant. The menu had "Typical Cantonese foods," and also offered Chinese Pastry, which likely indicated Dim Sum.

Police discrimination? The Boston Globe, June 21, 1975, reported that leaders in Chinatown had asked Mayor Kevin White to reopen an investigation of alleged police discrimination and insensitivity toward the Chinese during a May 11 scuffle between 2 Chinese and 2 white men in Chinatown. These Chinatown leaders rejected the findings of an internal police investigation and considered it a whitewash. They claimed that the police took 26 minutes to respond to the scuffle and only arrested the 2 Chinese men.

The men involved in this scuffle included Paul Chan, age 29, and Jerry Chu, age 34, both of Harrison Avenue, and they were the manager and superintendent, respectively, of the MassPike Towers on Tremont Street. The other two men included Philip Klimek, age 25, and Raymond Fridinger, age 17. Chan said that one of the other men one had a metal tire iron and attacked Chu after they told the two men to leave the parking lot. Klimek and Fridinger claimed that Chan and Chu attacked them when Fridinger urinated in the parking lot, and then Klimek grabbed the tire iron to defend themselves.

The police claimed they reached the scene in 5 minutes, and Chan and Chu were taken to police station, while Klimek went to hospital with head injury, having been hit by a wooden board. It was also claimed that Fridinger left alone, although the police claimed all four men had been charged with assault abductions battery. In the end, all of the charges were dismissed.

The Boston Globe, July 13, 1975, noted that Chinese elderly men outnumbered women by a 6 to 1 ratio, and many of those men lived alone. Mental illness among the elderly often got little medical attention. It was mentioned, “The Golden Age Center in Chinatown remains the major preventative mental resource for the elderly.” The Center had about 700 members, including a 105 year old man, Wong Hong. Wow! He would have been born around 1870.

The Boston Herald American, August 20, 1975, reported that the Boston Police Academy would graduate its first Chinese patrolmen in February 1976. This would include John Tou, age 26, and Paul Chin, age 26 (both born in China) and James Fong, age 24, of Quincy. These would be the first Chinese patrolmen in Boston.

The Boston Globe, September 14, 1975, provided a snapshot of the restaurants in Chinatown. “Chinese restaurants are countless: In Boston’s Chinatown the House of Roy is favored by students; doctors and businessmen like Yee Hung Guey; China Pearl is a mainstay; Carl’s Pagoda does some exciting Cantonese dishes; Bo Shek is cafeteria-like, the Golden Gate a step above in method. The Shanghai does mandarin and Szechwan cooking, this far the only one of its type in Chinatown. Kim Toy is open all night.”

The first two months of 1976 would bring additional gambling raids in Chinatown. The Boston Herald American, January 20, 1976, reported on a raid at a club on Beach Street, where 17 Chinese were arrested, In addition, the police seized $4000, Chinese dominos, dice and ivory cubes. The Boston Herald American, February 28, 1976 and the Boston Globe, February 28, 1976, reported that 26 Chinese had been arrested on gambling charges at raids at two Tyler Street clubs. The police seized $6,000 and various gambling devices.

The number of Chinese restaurants! The Boston Globe, January 21, 1976, noted that there were 400 Chinese restaurants in a 15 mile radius of Chinatown. That's quite a large number for a relatively small region, indicating the huge popularity of Chinese cuisine. It was then hypothesized that these restaurants spent about 10% of their food purchases on bean sprouts! The article then went into detail about three local bean-sprout growers.

Interestingly, the Boston Herald American, July 15, 1976, stated that in 1975, 88 Chinese cookbooks were in print in the U.S., compared with only 8 that were published in 1966. In addition, in 1966, no Japanese cooks books had been published, but now 25 were in print. The 1970s had definitely seen a boom in the interest of Chinese and Japanese cuisine, and home cooks were learning how to prepare it at home.

There was a lengthy article about Chinatown in the Boston Herald American, July 19, 1976. It began with, “Boston’s Chinatown is a pleasant puzzle—more easily enjoyed than fully understood.” It then continued, “Chinatown is aloof, but friendly; poor in some respects, but very rich; problem prone, but strong with resolution; changing steadily, but in essence remaining the same.” And then it was noted, “If there is one solid conclusion you can make about Chinatown, it is this: It will remain here as long as there is a city of Boston. The Chinese with us will see to that.”

The article also mentioned that “The pains and prejudice the Chinese have endured here for more than a century are hidden to the outsider. He is there to enjoy himself, not to ponder the hard life many adult Chinese still live." The population of Chinatown was said to be about 2800, making it the 4th largest Chinatown in the U.S. There were also about 15,0000 Chinese all across in Boston, with another 5,000 in the rest of Massachusetts and 22,000 more in the rest of New England. In 1900, Chinatown had a population of only about 500, and by 1920, it had doubled to 1000. So, 55 years later, the population in Chinatown had only tripled.

The article also mentioned the alleged origin of Chinatown. "The first Chinese residents in Boston arrived in 1875. The origin of the present Chinatown was a ‘tent city’ on Ping On st. The Chinese were employed as construction workers on the telephone exchange on Pearl st.” Finally, the article noted that there were about 300 Chinese restaurants in New England, and that 75% of Chinatown residents spoke little to no English, making life more difficult for them.

The Boston Globe, August 23, 1976, reported that Officer Arthur “Red” McDonald, age 33, an off duty State Police officer went to aid a Quincy man who was being attacked by a group of youths. McDonald was then attacked, stabbed and beaten, and he suffered head and body stab wounds. The group consisted of about 10 youths, ages 18-20, who wielded using knives, razors, clubs and “king fu” (sic) sticks. McDonald was treated and released from the hospital.

The Boston Globe, October 11, 1976, printed an ad for Szechuan Garden, at 21 Harrison Avenue, offering a special that week for a second free lunch with every combination special ordered. Plus, you received a free drink with every dinner.

The Jewish Advocate, December 9, 1976, published an ad for The Great Wall, at 152 Bowdoin Street, Beacon Hill, noting it was “A Chinese Restaurant Above the Common.”

Starting off the year, the Boston Globe, January 20, 1977, presented the favorite restaurants of their food critic, Anthony Spinazzola. As for Chinese restaurants, Anthony had awarded 4 stars to Peking on Fresh Pond, Peking Gardens in Lexington, and Shanghai in Chinatown. He also awarded 3 stars to Colleen’s in Cambridge and Carl’s Pagoda in Chinatown.

The Boston Herald American, January 28, 1976, reported that Bob Lee’s Islander in Chinatown had been closed by state health inspectors until a hearing was held. Alleged violations included dirty paint, hairs in the food, open insect spray, moat with slime in it, dirty dishes and roaches.

The Boston Globe, February 3, 1977, provided a lengthy and informative article, by Anthony Spinnazola, about Chinese cuisine. He began, "Chinese cuisine deserves top rank among the world's cooking because it is versatile, offers variety beyond others and yet retains the identity of the basic materiel used." The article then discusses the basics of Chinese cookery, explains the meaning of certain dishes, what to order at a Cantonese restaurant, and more.

Sad news. The Boston Herald American, February 8, 1977, reported that Hong Wong, Chinatown’s oldest citizen died, died at 106 years old. He came to Boston in 1890 from Los Angeles, and retired from the laundry business in 1930. He was survived by 2 sons, Loy and Warren, owners of the Chong Lung Grocery on Hudson Street, and several grandchildren.

Bob's Islander strikes back! The Boston Herald American, February 9, 1977, noted that Bob Lee’s Islander would sue the Board of Health, claiming that because of the health violations, business had dropped 95% and Lee stated his reputation had been ruined. Lee “charged he was being discriminated against because of his Chinese ancestry and his civil rights have been violated.” He also claimed the Board had made announcements to the media before giving him a warning or the time to make any changes. Lee was able to re-open once he made the necessary changes. His attorney alleged that Lee was the victim of a power struggle between state health inspectors and Boston ones, and that the state inspectors had thought the Boston ones were too lenient.

Peking Duck. So delicious. The Boston Globe, February 16, 1977, published a lengthy article about Chinese New Year's Eve and Peking Duck. The article initially mentioned that Peking Duck was a popular dish for special occasions, and then noted how it was traditionally served. After the duck was cooked, the crispy skin was removed and cut into small rectangles, and then the meat was similarly cooked. Then a Mandarin pancake is brushed with a dipping sauce, and the skin, meat and a scallion are placed atop the pancake, which is then wrapped up.

Cooking Peking Duck is a lengthy and laborious process, so most only order it at restaurants. However, the article provided an easier recipe, from the National Duckling Council, so you could make something similar at home. There were also recipes to make Mandarin Pancakes, Plum Sauce, Hot Mustard Sauce, and Green Onion Brushes.

The Boston Globe, June 16, 1977, had an ad for Bogarts, “Boston’s Newest Chinese Restaurant,” located at 74 State Street.

The Boston Herald American, July 1, 1977, provided a restaurant review of The Great Wall, providing it 2 stars, which means it is "Good." The restaurant is owned by Sally Wong, and offers Canton, Hunan and Szechuan cuisine. The reviewer stated the menu was typical with many standard dishes. The Shark’s Fin Soup was “uncommonly good and superbly endowed with delicate chicken slivers, fresh crunchy vegetables, and an abundance of whipped eggs.” The appetizers weren’t exciting, and the pupu platter ones were overcooked and slightly underseasoned. However, the main dishes were much better.

The Boston Globe, September 1, 1977, also provided their own review of The Great Wall of China restaurant, at 152 Bowdoin Street, and they awarded it 3 Stars. The restaurant was located at the site of the former Hotel Bellevue, which had been built in 1899, and the restaurant had been there for 10 month. The review stated, “the Great Wall does a creditable job” and that “The menu is moderately priced, there are the usual appetizers, pu-pu platter and Polynesian drinks, as well as egg foo yong, chow mein, beef, chicken and seafood in traditional ways.” The review continued, “The Great Wall has several less common desserts (fried banana and fried apple) and one which it claims uniquely—fried ice cream. This is a scoop of vanilla ice cream dipped into an egg-like batter and deep fried in a few moments. The ball…. is then topped with chocolate sauce. For lovers of hot fudge sundaes, it's a good choice.”

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Gangs return! The Boston Herald American, July 22, 1977, reported that members of the Ghost Shadow, a New York City based Chinese youth gang had returned to Boston, attempting to extort local Chinese merchants and engaging in drug sales. However, none of the merchants reported any extortion attempts. The gang had allegedly been in Boston for about 2 months. It possessed about 200 members, male and female, aged 17-21. It had been formed about 5 years ago from members of other gangs who were disenchanted with their old groups.

The Boston Herald American, December 4, 1977, also published an article on the Ghost Shadows, noting there were about 40 currently in Chinatown. The Ghost Shadows had become the #1 gang in New York City about two years ago. It was also mentioned that white prostitutes in Chinatown had to pay the gang a fee of $20 a night.

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We've already seen Chinese become policeman this decade, and now maybe firefighters too. The Boston Globe, October 7, 1977, noted that, “For the first time in history, a Chinese-American has a chance of becoming a Boston firefighter. Six Cantonese-speaking candidates are expected to make the civil service list for hiring sometime in November,…”; It was also mentioned, “They made the list after intensive lobbying by Boston’s Chinese community,...”

The origins of the famed Chinatown Gate! The Boston Globe, October 30, 1977, reported on a proposal for a Chinese Gate by John Sloan, a BRA architect who was now the Director of BRA’s Design Section. This new Gate would span Beach Street where it terminates at Atlantic Avenue “creating an emblem and a gateway for Boston’s Chinese community.” Currently, the Gate was contained in 88 crates, and “Each crate is filled with small parts—there are eight boxes of lion parts alone—and the whole thing goes together like a Chinese puzzle, so to speak.”

It was noted that, “The Gate is a gift from the Republic of China (i.e. Taiwan) to the Chinese Consolidated Benevolent Association of New England. The gift came because Sloan, five years ago, included a drawing of such a gate in a planning document for Chinatown. Leaders of the Chinese community liked it and the donation was the result.” It was also stated that the Chinese Benevolent Association was paying the storage fee for the crates. However, it was noted, “But how to pay for getting it out, assembled, and up?”; Sloan was seeking some money from the bequest of Edward Ingersoll Brown of $610,000, and awaiting the Browne Fund executors for their decision.

More info. The Boston Globe, November 20, 1977, published a letter from Robert Walsh, Director of Boston Redevelopment Authority. He stated that the idea for a gateway came from the Chinese community, not a staff member of the BRA. The letter added, “The gate will serve as a symbol of the cultural heritage shared by the Chinese community. The gateway will not only strengthen the identity of the Chinese community, but also serve as an interesting addition to the physical environment of downtown Boston.”

More gambling in Chinatown. The Boston Herald American, November 8, 1977, reported that Charlie Chin and Joe S. Cho, both of Boston, were charged with bribery and conspiracy to commit bribery. They had allegedly offered a bribe to an undercover cop to allow them to operate a $10,000 per week gambling casino on Tyler Street. It was claimed that in July, the two men gave the undercover officer $8800. The casino employed 21 persons and was open 16 hours a day. The police eventually raided it, arrested two people working there, and released 15 people who were present. These arrests came on the “first anniversary of the Special Investigation Unit of the Boston Police Department’s probe into corruption and gambling in Chinatown.”

There was additional information in the Boston Herald American, November 9, 1977. Joe Cho, age 42, was the operator of a West Roxbury restaurant and Charlie Chin, age 36, lived in the South End. They were both released on $25,000 bail. Victor Lee, age 26, and his brother Sun Quien Lee, age 31, both of Brookline, were dealers at the casino.

The Evening Gazette, December 27, 1977, discussed Wong Soon, a family owned and operated noodle business. The owner was Daniel Wong and his father started the business 50 years ago in a small factory on Tyler Street. They produced fresh egg noodles, roll wrappers, won tons, and deep fried noodles. Their factory was now in Dorchester and the old factory in Chinatown was their distribution center. They operated 9 noodle machines and noted, “Humidity is a noodle’s worst enemy.”

The Boston Herald American, January 22, 1978, began the New Year recommending some Chinatown spots. “If you want a gourmet meal for a reasonable price, head down to Chinatown and places like Nadia’s Eastern Star Restaurant (280 Shawmut Ave.), Moon Villa (23 Edinboro St.), or the Seventy Restaurant (70 Beach St.)."

The Boston Herald American, February 9, 1978, reported, “The vinyl roof of the South Cove YMCA in Chinatown collapsed under heavy snow yesterday afternoon. The YMCA is Chinatown’s only full-time recreational facility.”

A document from the Office of the Mayor, Little City Hall, and dated March 1, 1978, provided a fascinating snapshot of the businesses, services, in more in Chinatown. It listed 23 restaurants in Chinatown, including: Bo Shek, 63 Beach St.; Bob Lee’s Island, 20 Tyler St.; Carl’s Pagoda, 23 Tyler St.; China Pavilion, 14 Hudson St.; China Pearl, 9 Tyler St.; Four Seas, 4 Tyler St.; Fung Wong, 8 Tyler St.; Golden Gate, 66 Beach St.; Good Earth, 5 Tyler St.; House of Toy, 8 Hudson St.; House of Roy, 25 Tyler St.; Ho Yuen Ting, 13A Hudson St.; Henry’s Restaurant, 52 Beach St.; Kim Toy, 2 Tyler St.; King Wah, 25 Beach St.; Moon Villa, 23 Edinboro St.; Munch Brunch, 262 Harrison Ave.; Pak Nin, 84-86 Harrison Ave.; Ying Ying, 58 Beach St.; Seventy Restaurant, 70 Beach St.; Shanghai, 21 Hudson St.; Tai Tung, 227 Harrison Ave.; and Yee Hong Guy, 34 Oxford St.

In addition, the document noted there were 3 Chinese Pastry Shops, including: Fong On Co., 9 Hudson St.; Ho Yuen Bakery, 54 Beach St.; and May Lee Ice Cream Parlor, 26 Oxford St. There were also 2 Noodle Shops, including: Ho Toy Noodle Shop, 19 Edinboro St. and Wong Soon Noodle Shop, 15 Hudson St. Plus, there were 3 Bean Sprout/Bean Curd Shops, including: Jing Kee Bean Sprouts, 223 Harrison Ave,; Quong Lung Co., 77A Tyler St.; and Cheng Yah Wong’s Bean Curd, 83 Tyler St.

The Boston Globe, March 23, 1978, mentioned that the Boston City Council had listened to testimony from 5 neighborhood agencies seeking Community Development Block Grants. The Chinatown representatives sought grants for youth and elderly programs. “A representative of Chinatown’s YES program said she is concerned with juvenile delinquency in the neighborhood. The YES program provides services that ‘ might keep Chinese youth from becoming a danger and a burden.”

The Boston Herald American, April 4, 1978, printed an article about the Josiah Quincy Community School, “a space-age school fulfilling the same mission as village temples 1000 years ago in China—education, medical care and settlement of political disputes all under one roof,…” It was also stated, “It is the only Boston school to house a Little City Hall, health center, elementary school and community (after school) program.” The school, located at Marginal Way and Washington Streets, was opened in 1976 and had replaced America’s oldest multi-class elementary school, the old Quincy built in 1847.

The article also discussed the South Cove Community Health Care Center, where residents could now see 18 doctors at low cost. Before 1971, there hadn't been a doctor who spoke Chinese in Chinatown. The Health center now averages 32,000 visits a year, each costing $7 a visit, and all the doctors on staff are bilingual.

The Boston Globe, April 6, 1978, mentioned that Chinatown had many restaurants open after midnight, too many to include all of them in their article. However, they did note some of the places, including Kim Toy Lunch (2 Tyler St., open 24 hours), China Pearl (9 Tyler St., till 2am), Seventy Restaurant (70 Beach St., 4am), Carl’s Pagoda (23 Tyler St., until midnight), The Four Seas (4 Tyler St., 4am), and House of Roy (25 Tyler St., midnight).

A stabbing. The Boston Herald American, April 29, 1978, reported that three men from the North End were charged with stabbing two men in a restaurant on Beach Street in Chinatown. Gerlad Scaproatti (age 26), Paul Lanni (age 29), and John Pottore (age 29), were arrested for Assault & Battery with a dangerous weapon. The victims included Gregory Kasabian (age 21), of Waltham, who was stabbed 5 times in the stomach but was currently in stable condition, and John McBrien, of Roslindale, who was stabbed once in the right side, but was also stable.

The Boston Herald American, April 29, 1978, published an article about William Leong (age 32), the founder and director of the Chinese Economic Development Council. William, educated at Boston University, spent 4 years training himself and reeducating Chinatown’s business leaders “to survival tactics in Boston-style politics.” On July 1, his Council became a federal Community Development Corporation, able to tap a multi-million dollar pool to build housing, shops, training programs, and social services. Leong now has a strong bargaining position against developers who might try to reduce Chinatown. However, there are some critics who believe that that the Council is too elite.

A shooting in Chinatown. The Boston Globe, June 2, 1978, reported that Robert Aiguier, a 32 year old from Quincy, was shot in a leg in altercation in the foyer of a Tyler Street Chinatown restaurant at 3:30am. The assailant also fired 2 shots at witnesses, who gave chase, but missed hitting any of them. The police are investigating.

The Boston Globe, June 8, 1978, provided a review of Ho Yuen Ting, located at 13A Hudson Street, and gave it 2 Stars. The restaurant had existed for about 30 years, and had been originally operated by the grandfather of the present owners, 5 brothers of the Moi family. The brothers took over the restaurant two years ago, and improved the menu and appearance of the small basement eating place. “Today it might be called the McDonald’s of Chinatown—it attracts a sizeable number of the area’s teenagers.” It has about 40 seats and is “usually crowded with non-Chinese of all ages.”

It primarily serves Cantonese dishes and the food is cooked to order. The house specialty is conch, but it also serves “less seldom-seen specialties: snails, really periwinkles, stir fried in black bean sauce; Hon Sue duck’s feet and several variations of the Eight Delights recipe—chicken gizzards and livers, shrimp, fish maw, roast pork, ginger, dried mushrooms and squid.” The restaurant does not sell liquor.

The Boston Globe, June 26, 1978, published an article that highlighted the Ho Toy Noodle Co., Inc. Jeffrey Wong (age 34) was the head of the company and had started the business in an old textile shop on Edinboro Street in 1971. The name of the company means “good luck.” Currently, the business has 13 employees, and they produce 100,000 fortune cookies a week, 13,000 pounds of egg rolls, 400 pounds of wonton skins, and 20,500 pounds of noodles. Last year, they did $450,000 in sales, selling to 200 Chinese restaurants, grocery stores and supermarkets in New England, as well as New York, Ohio and South Carolina.

Wong was born in Canton, China, and at age 10, worked in Wong Soon, his grandmother’s noodle and cookie company. Wong eventually left that company because he wanted his own operation. A couple of his employees have a similar mindset, and will open their own company around the corner on Lincoln Street in a few weeks.

The article also described the process of making fortune cookies, which were produced by a machine but the fortunes are placed inside by hand. “Two workers sit at the machine, which takes in liquid dough and turns out round flat baked pieces that look like small pancakes. Workers wearing thick gloves pick the pieces off of a rotating skillet-like surface, place the paper fortune in the center and fold the cookies around it. In 10 seconds the cookie hardens.” It continued, “And where do the fortunes come from? Shuck K. Yee, a retired mechanical engineer in Oakland, California, prints up about 4 million a month and mails them all over the United States.” It was then mentioned, “Yee doesn’t write them himself. He bought his stock of about 250 fortunes from Tom’s Bakery in Oakland and has them reprinted over and over again. He said he doesn’t know where the bakery got them. Yee is also the inventor of the completely automatic fortune cookie machine, which he has sold to several companies around the country and which Ho Toy plans to start using shortly.”

Shootings! The Boston Herald American, July 17, 1978, reported that bullets had been fired at a car owned by Joseph Chin (age 27), the manager of the Munch Brunch restaurant at 262 Harrison Avenue in Chinatown. Joseph was not hurt, and mentioned that he had an argument with some youths prior to the shooting. The Boston Herald American, September 29, 1978, reported that there had been a shooting at the Munch Brunch. Five youths, alleged members of the Ghost Shadows, were arrested and one was in possession of a .38 revolver, but police claimed that no shots had been fired. Could these incidents be related to attempted extortion of the merchant?

The Boston Herald American, October 12, 1978, reported that $275,000 had been appropriated to erect the Ceremonial Gateway, as well as for seats, landscaping and tree planting at that location.

The Boston Globe, October 19, 1978, in an article titled, Dining Out Without Going Broke, it was noted, “Chinese restaurants still generally offer the best buys in town, especially when four or more are eating.” It continued, “Chinese—Places are quite comparable, but the smaller the place, the cheaper the price. Bo Shek and Golden Gate are especially reasonable in Chinatown.”

The Boston Globe, November 27, 1978, reported that Thomas St. John, a Boston motorcycle cop, was shot in the left leg on Kingston Street in Chinatown while getting off his bike to approach a car he stopped. The shooter was still on the loose although later editions indicated that 3 suspects were in custody and being questioned.

The Boston Herald American, November 28, 1978, mentioned that the Chinese community needed about an additional 1100 units of housing, In the past twenty years, the Chinese population had doubled but the community also lost 1200-1500 units of housing because of property taken by the city for the Massachusetts Turnpike, Southeast Expressway and Tufts expansion programs.

The Boston Globe, January 7, 1979, provided more information about the Josiah Quincy Community School, which was more of a community center than just a school. The Center is “topped off with a bright red and yellow mural of drawings done by school children. Red, the Chinese ‘luck’ color, is much used in the building décor. The fortress shape of the building seems no accident. It perfectly reflects the resolute attitude of the young professionals working inside.” The Center includes a public elementary school, K-5, and is staffed by Chinese. It also includes three independent and compatible service organizations: Little City Hall, a Community council which runs a range of civic, educational and cultural activities, and the South Cove Community Health Center.

The article noted that the best estimate for the number of Chinese in Boston was about 15,000, with 4000 in the South End and 4000 in Alston-Brighton. Most were Cantonese or from Hong Kong, although the population also included northern Chinese and ethnic Chinese from Burma and Vietnam.

The Center catered to all Chinese in eastern Massachusetts and New England. At the center, you could take Cantonese cooking classes, run by Ester Ang, more as a survival skill rather than as a hobby. “Whatever the origin, Chinese food takes no time to cook—once you’ve done the preparation. It is perhaps the world’s most labor intensive cuisine.” It continued, “Like many young American, many young Chinese don’t know how to cook. Even those who come here knowing the basics have to learn to cope with American equipment and products.” Esther Ang also stated, “Another purpose of the cooking class is for them to make friends. If they can make friends they will have someone to telephone, to talk to, when they are lonely or need help.”

It was also noted, “The babysitter is not part of the Chinese culture.” Thus, the Center taught babysitting courses and even had a day care center. The public school occupied the top 3 floors, and the student population included 300 Chinese, 180 blacks, 150 whites, and 20 Hispanics.

Few of the Center’s 800 members spoke much English. 10 years ago, this type of community center would not have been established as it “…it was unheard of for the Chinese community to go outside for help—either from pride or ignorance.” As I previously noted, the 1970s saw much changes in the Chinatown community, a greater openness to seek help, especially spurned on by the younger generation.

The Boston Herald American, February 18, 1979, noted that Weggie’s Pub, at 163 Lincoln Street, in Chinatown, would open at the end of March, owned by Chinese restaurateur Reginald Wong. Wong owns a restaurant supply business and at least 3 restaurants, including the ’70, The Ming Tree in Quincy Market, and The Jade Fountain in Marlboro. Weggie’s will have a Chinese disco, with Chinese disc jockey Matthew Wong (of WBCN) taking care of the music. The restaurant will serve Peking Duck and barbecued spareribs, and will also offer liquor.

The Boston Globe, April 2, 1979, printed a lengthy article on Chinatown, noting how in the last ten years, Chinatown has been more vocal about their needs. “The Chinese are traditionally modest; we have kept our problems to ourselves. But now the younger generation is saying it’s not so bad to ask for help.” However, there are issues as “Not everyone agrees on priorities. Some emphasize housing and employment; others believe English-as-a-Second-Language programs are essential. Sometimes agency programs overlap and agencies compete with each other for limited government funds.” Despite these differences, “Nevertheless, the mood in Chinatown is one of cautious optimism.”

It was stated that Chinatown had a population of about 5000. Many of the men work 60 hours a week in restaurants or laundries while the women often work as stitchers in garment factories. It was also said that many children rarely see their fathers, which contributes to rising rates of juvenile delinquency and a widening generation gap. “These days residents of Chinatown will not quietly accept any fate which threaten the disintegration of their neighborhood.”

Dim Sum! The Boston Herald American, April 4, 1979, ran an article on Dim Sum. It was noted that King Wah, at 29 Beach Street, served Cantonese dim sum and was “offering one of the largest varieties in the area of dim sum delights and a favorite among local residents.” The Seventy Restaurant, at 70 Beach Street also offered Cantonese dim sum. The Peking Garden, at 27 Waltham Street in Lexington, served Mandarin dim sum. All 3 restaurants offer dim sum pastries for take out. The Ho Yuen Bakery, at 54 Beach Street, also had a limited variety of dim sum pastries.

Chinatown Gate. The Boston Globe, June 3, 1979, mentioned the will of Edward Ingersoll Browne, which was made in 1901, but that funds had only recently become available. Those funds were going to six different projects so far, including the Chinatown Gate. Construction of the Gate was going to be to be started in 1979 at a cost of $275,000.

The Boston Herald American, July 15, 1979, discussed some of the current problems in Chinatown. The article mentioned, “Supervision of grown children in Chinatown is a problem. Parents can’t exert the strict discipline they once did over their children.” It continued, “In more than half of the families,…, the mothers work all day chiefly in garment factories.” In addition, “As many as 80 percent of the fathers in Chinatown work through the night in Chinese restaurants—about the only jobs they can get.” It was also noted, “There is also a lot of depression among teenagers. There is anger towards the system and failure at school because language is so important and they have difficulty with English.”;

More children were coming to Chinatown each year. “It is estimated that 800 to 900 people a year, most of them 18 or under, arrive from Hong Kong and the People’s Republic of China. They are trying to build a new life in overpopulated Chinatown where underemployment is the biggest headache of all.” It was also mentioned that “Crime is a problem in Chinatown.” However, “little crime in Chinatown is even reported to the police.” Fortunately, “There are eight Chinese police officers in the department,…, and they are very knowledgeable about what goes on.”

Another threat to Chinatown from developers. The Boston Herald American, July 18, 1979, reported that Tufts University was buying four tenement buildings on the corner of Harrison Avenue and Harvard Street in Chinatown. Tufts planned to build a Health Science Education Building on the site. However, members of the Chinatown community were going to the Boston Housing Court to fight landlord over the evictions, which they say violate Boston’s Rent Control Laws. It was also estimated that 78% of housing in Chinatown was overcrowded, and that 72% is either deteriorated or dilapidated. The Boston Herald American, July 20, 1979, noted that the evictions were put on hold until lawyers could submit post-trial memoranda.

The Boston Herald American, August 4, 1979, had a brief bit about the Hing Noodle Company, located on Lincoln Street near Chinatown. Lawrence Wong (age 28), creates 400 pounds of noodles each day "marketed for chow mein fans."

The Boston Globe, September 13, 1979, presented a review of The Beansprout in Medford, giving it 3-Stars. The location had once been Peking on the Mystic and then Wau Pei. The chef is Taiwanese and "has a nice hand." It was also noted, "Sauces are generally light and sauve." They also offer Szechuan dishes. It was also mentioned, "Desserts are limited, but fried ice cream---a large scoop of vanilla ice cream with ground almonds topped with a thin chocolate sauce and canned whipped cream--will appeal to some.”

Various Chinese cuisines. The Boston Globe, October 18, 1979, provided an article about How To Read A Menu, covering various cuisines. One section dealt with Chinese cuisine, noting there were three main regional types in the Boston area: Cantonese, Mandarin and Szechuan. Cantonese cuisine was the most common, and popular, and was available at places including: China Pearl (Chinatown), Harry Mok's Four Seas (Chinatown), Kowloon, Bali Hai, Yem Mee, and Braintree Five Corners. "It is served in every restaurant in Chinatown almost without exception,..."

There were then descriptions of Mandarin and Szechuan cuisines, noting some of their iconic dishes. Next, the article provided a variety of Chinese terms, and their meanings, which might find on restaurant menus. Plus, there were explanations of some of the most common dishes, from chop suey to chow yoke.

Housing issues once again. The Boston Globe, December 5, 1979, reported that a developer was planning to construct the first condominiums in Chinatown. The site was two abandoned buildings the developer, Louis Hadaya, had previously purchased for $30,000. The project would entail 10 condominiums at 74-76 Tyler Street, although Hadaya has claimed he might end up making apartments instead. The Chinatown community generally opposed the idea of condominiums, feeling that Chinese couldn't afford to purchase them. Louis Scrima, executive director of the Chinese American Civic Association, stated, "This (Chinatown) is really the last piece of undeveloped land in the downtown area, and building prices are already rising pretty rapidly." It was also noted that "Chinatown suffers from some of the worst overcrowding and housing shortages of any neighborhood in Boston,.."

The Chinatown Gateway. The Boston Herald American, December 21, 1979, ran an article about the Chinatown Gate, and all the problems that had prevented its construction so far. Five years ago, Taiwan sent 55 crates of green ceramic tiles to Boston for the Gate. They were still sitting in a warehouse in South Boston. The city only had to pay for construction costs, about $100,000, but the Boston Redevelopment Authority had greater plans, including sprucing up a playground into a park with trees and benches. During the past five years, plans have been caught up in red tape and bureaucratic snafus. If the Gate was constructed, it would be about 40 feet all and 29 feet wide. There was some hope that it might be completed in 1980.

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To Be Continued....

Embrace Life! It's So Fragile (Part 2)

noreply@blogger.com (Richard Auffrey) — Mon, 20 Apr 2026 12:39:00 +0000

Last Monday, I wrote an article titled, Embrace Life! It's So Fragile, and now I have a partial sequel, a personal story, dealing with similar themes.

Sadly, this past Saturday night, after 16 years, Kushi (pictured above), who always offered unconditional love and comfort, passed away. He was chosen as a kitten from an animal shelter, and when I first saw him, I was drawn to him. I've never regretted my decision as he was such a gentle and affectionate cat.

As he got older, he especially loved snuggling onto a lap, and could remain there for hours on end. He definitely had his own personality, different from my other cat, Kami, but the two of them were very close, albeit with the rare fight which is common with "siblings," although they weren't joined by blood. Kami misses Kushi as well.

I have so many excellent memories of my dear Kushi, and will deeply miss this beautiful cat. Like me, he loved to eat, and would eat just about anything. Water though was his drink of choice.

If you own a pet, then you understand the close relationship you form with your pet. Don't let anyone denigrate that relationship. Your cat or dog becomes an important part of your family, and you hold deep love for your pet. And when they are gone, you feel real loss, a hole in your heart, true grief. Especially if you have that cat or dog for a lengthy amount of time, like 16 years.

I love you Kushi. I will miss you. I will always remember you.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 16 Apr 2026 13:10:00 +0000

For the land and sea, opt for the 22-ounce, 28-Day Dry-Aged Bone-In Ribeye; The Eisenhower, a 40-ounce, 45-day dry-aged porterhouse baked-in-the-coals from its “Butcher’s Reserve” lineup; Whole Roasted Acadian Redfish with Roman beans, flowering kale and Meyer lemon gremolata; and Black Seabass with green tea, heirloom carrot, coriander, citrus and herbs. Other dishes include the Ricotta Agnolotti, the brand’s signature “pillows of love,” with winter truffle, and the Yukon Gold Potatoes Au Gratin with bubbling Manchego, Gruyère and Parmesan Reggiano cheeses.

Beginning April 30, Maple & Ash will be open Tuesday through Saturday from 4-10pm, with “Tower Hour” available 4-5pm. 4p.m. to 5p.m.

2) Darling, a Chinese-inspired cocktail bar in Cambridge, is located in the iconic space formerly occupied by Mary Chung’s—the beloved Chinese restaurant that served Sichuan dishes for 40 years—Darling honors its storied roots while bringing a fresh, vibrant energy to the neighborhood. "Here, guests can enjoy an intimate bar experience with daily rotating, hyper-seasonal cocktails with Chinese-inspired ingredients and a reimagined dim sum menu inspired by many dishes co-owner Zimu Chen enjoyed while growing up."

A Nanjing, China native, Zimu Chen moved to Boston in 2010 and built his career at some of Boston’s top restaurants including Eastern Standard and Mariel. After crossing paths in the industry and working together at Coquette, Zimu partnered with co-owner and Beverage Director Brian Callahan (formerly of Tiger Mama, Orfano and Row 34) to bring a new bar concept to Cambridge, with Executive Chef Mark O’Leary (formerly of Shojo, O Ya, and JM Curley) leading the food menu.

Cocktail highlights include:
Common Trope - A refreshing cocktail with floral notes, featuring milk-washed vodka steeped with jasmine tea, acidified lychee, black rice sake, and cucumber
HK French Toast - A creamy, nutty, flip-style cocktail inspired by Hong Kong-style french toast, featuring PF 1840 Cognac and a compound condensed milk made with coconut milk, peanut butter, toasted brioche, egg yolk and shio koji
Hope I Packed a Parachute - A clarified milk punch inspired by matcha red bean mochi with shochu, ceremonial-grade matcha, red bean, house-made coconut amazake, and creme de cacao, topped with a slightly sweet taro foam
Guinness? - A striking black carbonated cocktail with toasted malt notes, made with Toki Japanese Whisky infused with black sesame, clarified mango, and toasted jasmine rice syrup, topped with hojicha foam, providing a visual and flavorful nod to a pint of Guinness

Food menu highlights include:
Suan La Chow Show - A dish paying homage to the former Mary Chung’s space, featuring Sichuan pork wontons in hot & sour sauce, house chile crisp, shallot and vinegar soy, made from roasted pork & chicken bone
Filet O Fish Bao - An inventive twist on the American classic featuring salt cod inside a fluffy housemade bao bun with American cheese, pickled mustard and tartar sauce, inspired by Zimu’s love of McDonald’s
Red Braised Pork Ribs - Sticky, aromatic glazed pork ribs braised in Dr. Pepper with crispy taro and sesame seeds
Bang Bang Gai - Crispy double-fried chicken thighs with gochujang, lime, and cilantro

Embrace Life! It's So Fragile

noreply@blogger.com (Richard Auffrey) — Mon, 13 Apr 2026 14:57:00 +0000

As this blog is primarily about food and drink, it might seem easy to dismiss it as relatively unimportant in the greater scheme of things. There are certainly plenty of more important topics that could be discussed, from terrorism to racism. However, if you look a little bit deeper into the world of food and drink, you'll realize that it actually can play an important role in our lives. It's not as shallow and ephemeral as it might seem from a cursory look.

I could easily point out some of the larger food and drink issues that affect our entire world, such as sustainability and the hunger crisis. No one can dispute the importance of these issues and they alone would justify the significance of any blog that covers those topics. We need more dialogue about such issues, a greater discussion on potential solutions and advice on how to improve these situations. However, that's not the primary point of this post.

I want to discuss the fragility of life.

We don't like to consider or discuss death, especially our own mortality. We don't like to consider life without our family and friends. We usually face it, and often reluctantly, only when it directly touches our lives. As much as we want to avoid it, death will come for all of us, and we never know when it will arrive. It might be tomorrow or it might be fifty years from now. We don't need to dwell on our eventual deaths, to overly worry about it, but we should acknowledge its inevitability and live our lives as if it might be around the corner.

For many people, food and drink is a quality of life issue. It brings us pleasure and can make our lives happier. As I have emphasized repeatedly, food and drink is always much better when it's shared with others. If food and drink enhances our experiences with our family and friends, if it makes our lives better, then it's certainly a vital aspect of our lives. Just think of the simple pleasures of a grilled hot dog or glass of Rosé at a backyard BBQ with your family and friends. It's moments such as that which we should cherish.

Not everyone may feel that way about food and drink, but the basic idea remains for everyone:

Enjoy life! Enjoy life! Enjoy life!

Life is far too short and we don't want to die with any regrets. Don't wait until you're older to create a bucket list. Don't wait until you are facing death, maybe from illness or injury. Start now and try to enjoy every ounce of life. Dine at that restaurant you've been wanting to visit but just haven't done so yet. Buy that special bottle of wine or whiskey you've been eyeing. Travel and experience the food and drink of another state or country. Don't keep putting it off, as there might not be sufficient time tomorrow. It's all about experiences not the accumulation of possessions.

And finally, make sure you tell your family and friends that you love them. They might already know that you do, but it's always good to reinforce that feeling.

Thursday Sips & Nibbles

noreply@blogger.com (Richard Auffrey) — Thu, 09 Apr 2026 12:41:00 +0000

Five-Course Kentucky-Inspired Dinner: A menu featuring passed appetizers, Southern-style starters, and entrée selections such as Fried Chicken with Yukon mashed potatoes, Confit Duck Legs with maple mustard glaze, Kentucky Burgoo, Grilled Ribeye, and Pan Seared Bass, followed by pecan pie with cinnamon ice cream.

Ticket information –
VIP Table Experience ($3,000 per table): Front-row VIP table for 10-12 guests, featuring a five-course dinner, Jefferson Mint Juleps, and a magnum bottle of Champagne
Dining Room Tables & Bar Seating ($260 per guest): Includes five-course dinner and welcome cocktail or Champagne
All ticket prices include dinner, tax, gratuity, and event experiences. Additional beverages are available à la carte. Tickets are available via Prezza’s Resy.

2) Anna’s Taqueria is bringing back in its fold: breakfast. Beginning April 15, Anna’s Taqueria in Beacon Hill and at Longwood will start serving up burritos, bowls, and brews from 7:00am through 10:30am. Offerings include a breakfast burrito with scrambled eggs, breakfast potatoes, black beans, cheese, fajita veggies, cilantro, queso fresco and house made guacamolio sauce; a breakfast taco with scrambled eggs, cheese, fresh pico de gallo, and homemade guacamolio sauce; and a breakfast bowl with scrambled eggs, breakfast potatoes, fajita veggies, queso fresco, cilantro, and guacamolio sauce. Each morning delight comes with the option to add a protein: carnitas, chicken, steak, or the all-new chorizo. Complete the breakfast bliss with a side of crispy seasoned potatoes, a Lavazza coffee, cold brew, or horchata cold brew.

BONUS, just in time for Tax Day: The first 100 guests through the door of the two locations on April 15 will score a gift that keeps giving, an exclusive Anna’s Taqueria travel mug* that unlocks a free coffee daily with any breakfast purchase exceeding $5 for the rest of 2026.
*Purchase required to receive complimentary travel mug, while supplies last.

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.