Fussy Eater

The Best Coffee in Every State 2019

noreply@blogger.com (Karen Zgoda) — Tue, 02 Apr 2019 11:26:00 +0000

"Coffee Morning Curve #ds438" by Brendan C is licensed under CC BY 2.0

I so need coffee right now. Food and Wine magazine recently published a truly researched article identifying their picks for the best coffee in every state. Here's an excerpt:

But there was this brand new coffee bar that I apparently just had to see, and so I went, expecting nothing. The town was already full of coffee shops, and they were all pretty bad—new, old, didn't matter. Should this one be any different?

Well, it was. Inside, under the kind of careful lighting that makes everybody look better, behind the kind of bar you just want to run your fingers over, until somebody shouts at you to stop being weird, there was this group of very friendly people, studiously attentive to their work, turning out perfect cortados and lattes and the like, to the quiet delight of a standing room-only crowd. After a year of intense travel, from Florida to the Midwest to small towns in Texas, throughout the Pacific Northwest and dozens of states in between, there had been so many satisfying moments of discovery, but here? Really? I felt as if I’d finally turned over the final stone in America, only to find a perfect little coffee shop, the sort that could fit in beautifully, in places you might actually have heard of. For the first time that day, I couldn't help but smile, and it hit me. You know what? This whole coffee business? We might really be nailing this.

That being said, we wouldn't fault you if you noticed similarities among their aesthetics.

My personal favorite coffee that I drink every morning is Café du Monde's Coffee and Chicory. It also makes the best cold brew coffee in summer! I usually get half a dozen cans at a time on Amazon, although any friend visiting New Orleans will always get my request to get more.

Scoop It or Lose It 🍪

noreply@blogger.com (Josh Clary) — Mon, 25 Mar 2019 21:32:00 +0000

Anyone who’s been in the CambridgeSide Galleria over the past few months, years even, has seen the giant shift in the design and shopping experience offered. I wouldn’t call this a tourist destination, but I spent 4 years of my 20s working at this mall, which is where I met OG Fussyeater (Karen Zgoda). I am therefore intimately connected to that food court. Which is almost indistinguishable from my residency.

Still in construction, the food court, or food fiesta as experts know it, has flipped over half its vendors to new cuisines and audiences. The latest of which I was exceptionally curious to try. Dough Life. Yes, edible cookie dough.

You’re probably rolling your eyes, noting that cookie dough is inherently edible without needing its own bar. However, my personal narrative with cookie dough is likely different than yours.

When I was a toddler I was hospitalized with ecoli. This was the same year that over 700 people were infected by Jack-in-the-Box and later sued. Some children who were infected died. My infection was from a different fast food restaurant, and I was not part of any lawsuit. However, as you can imagine, my parents were forever shaped by this nearly life-threatening foodborne illness, which strongly shaped the way I was fed. This meant I was never allowed to eat cookie dough, like the spoon when making a cake, or have a cut of meat that wasn’t very well done. So while this cookie dough bar is built on an empire of nostalgia, my allure was based in a thrill-seeking rebellion. Even though the risk of food poisoning is crushed by pasteurized eggs and heat-treated flour, my stomach did a little flip of excitement, as this still felt like rulebreaking on some level.

In my visit to Dough Life, I fawned over the flavor options, wanting something small and sweet to fill that post-lunch pre-dinner void. I settled on King Caramel, Caramel, Sea Salt, and Chocolate flavored dough. Basically, classic chocolate chip with a salted caramel upgrade. This turned out to be an excellent choice. The flavor reminded me of my mother’s chocolate chip cookies that I never got to taste as dough. Mom always bought salted butter and made what I assume was the Tollhouse recipe with the same salt measurement. Which typically means I think most people’s cookies need salt. This didn’t. It was perfect. Nostalgic yet completely new and ultimately satisfying. I got a small, and it was quite filling. It may look like ice cream, but it’s got a lot more heft to it.

I will say that I do think cookie dough bars are a trend. Much like Fro-Yo, I expect it to grow and peak, but not disappear. If it makes someone who didn’t have a nostalgic connection to eating dough still hop in, I think it will have a cult-like following that keeps it afloat. And that may be you if you take a taste.

Welcome Josh as Fussy Eater Contributor

noreply@blogger.com (Josh Clary) — Mon, 25 Mar 2019 21:20:00 +0000

Hello fellow fussy eaters! My name is Josh and I’m Fussy eater’s newest contributing blogger. I’m a good friend of the original Fussy Eater, Karen Zgoda. She invited me to post here from time-to-time. Our tastes are slightly different, but we both value the experience that food can bring to a community and want to shed the spotlight on folks catching our eye. Look for more post from me coming soon.

Big Changes Coming Soon

noreply@blogger.com (Karen Zgoda) — Fri, 08 Mar 2019 12:30:00 +0000

Is this thing still on?

I can't believe this blog has been alive for nearly 15 years, can you? I am excited to report that after some personal and professional changes, this blog will be revamped and revitalized. New talent from new bloggers! Expanded content! And just in time for this year's round of Bakes for Breast Cancer too! All of the ALL CAPS hyperbole you can handle! I mean, we FINALLY have our own MILK BAR and it is my absolute public duty as a dessert blogger to report on as many items as my budget will allow.

You're in, right? Stay tuned!

Perfect Mother's Day Gift: 19th Annual Boston Bakes for Breast Cancer Event

noreply@blogger.com (Karen Zgoda) — Fri, 11 May 2018 20:00:00 +0000

Folks, it's time for one of Boston's best traditions, and the timing couldn't be better to take out your favorite Moms too. Here is the press release:

19^thANNUAL BOSTON BAKES FOR BREAST CANCER EVENT
MAY 7-13, 2018
Local Restaurants, Bakeries, Cafés, and Retailers Participate

NEEDHAM, Mass. – March 19, 2018 - Bakes for Breast Cancer, Inc., a non-profit organization dedicated to raising funds for breast cancer research, will donate proceeds from its 19^thannual event, Boston Bakes for Breast Cancer, to Dr. Shom Goel, MD, a prominent physician scientist at Dana-Farber Cancer Institute, while dedicating the event to the memory of Toni Berry, mother of Tom Berry, Culinary Director of COJE Management (Yvonne's, Ruka, Lolita Cocina & Tequila Bar) and longtime Boston Bakes for Breast Cancer supporter and event participant.

Restaurants, bakeries, and retail stores in communities across Massachusetts continue to sign-up to participate in Boston Bakes for Breast Cancer’s week-long dessert fundraiser from May 7-13, offering a special dessert or sweet on their menu, proceeds from which will go to the cause.

“Through our partnerships with so many establishments, we make it easy for anyone to contribute: Simply purchase or order a sweet at one or more of our participating locations, or even online – it’s that easy,” notes Bakes for Breast Cancer founder and President, Carol Sneider. “We have raised nearly $1,000,000 for breast cancer research and care. For the second year, moneys raised will be used to fund important research by Dr. Shom Goel, MD,” adds Sneider.

"In the current climate, it is becoming increasingly difficult to support cancer research using federal dollars alone,” notes Dr. Shom Goel. “Scientists depend on funds raised from donations throughout their communities. For me personally, much of this support has come from Bakes For Breast Cancer. The money raised last year was used to help fund a critical project in which we are trying to find ways to make immune-based therapies more effective for breast cancer,” continues Dr. Goel. “We have seen significant progress in the last year, and are very excited about moving our discoveries from the lab into clinical trials. Thank you so much, Bakes For Breast Cancer, for your support!"

Tom Berry, whose mother lost her life too early from breast cancer, adds “Aside from the event being very personal to me, I participate in Boston Bakes because it is an opportunity to contribute funding for research, doing something we already enjoy and perform daily. It’s an incredible opportunity to raise awareness, and let thousands of diners choose to help the cause.”

Additionally, Rhode Island Bakes for Breast Cancer will be held across the Ocean State, May 13-19, 2018, and the 3rd annual Cape & Islands Bakes for Breast Cancer will be run from June 4-10, 2018.

With Bakes for Breast Cancer’s dessert-oriented events, everyone can do their part to raise funds to find a cure one sweet at a time. Bakes for Breast Cancer thanks Boston Magazine and WCVB’s Channel 5 for their continued media support. For a list of event particpants visit http://www.bakesforbreastcancer.org/. Follow us on Facebook, Twitter and Instagram.

About Bakes for Breast Cancer
Bakes for Breast Cancer, Inc. is a 501(c)3 non-profit whose mission is to raise awareness and funds for breast cancer research. Through dessert-oriented events, Bakes for Breast Cancer has created a “sweet” way to raise money for a disease that touches so many women and men. Funds raised help conduct basic and translational research, and clinical trials with the hope of eliminating all deaths from breast cancer, and, ultimately, eradicating the disease.

Brief calendar listing:
Boston Bakes for Breast Cancer is a sweet and delicious way to raise “dough” for breast cancer research and care. From May 7 through Mother’s Day on May 13, more than 200 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will participate by designating all sales of one specific dessert, or 50 percent of proceeds from their entire dessert menu, to breast cancer care and research. Proceeds from the 19th annual event will benefit Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to funding local breast cancer researchers and clinicians. For a list of participating establishments or to shop online, please visit bakesforbreastcancer.org.

Donuts with a Difference

noreply@blogger.com (Karen Zgoda) — Thu, 31 Aug 2017 11:30:00 +0000

I love the cheap thrill of discovering a new local spot that I believe others will enjoy. I wasn't looking to find Donuts with a Difference but I'm sure glad I did. I got my haircut today and grabbed lunch at the Chicken & Rice Guys in Medford afterwards. When I asked the friendly staff where I could find some coffee, they suggested Mystic Coffee a short 2 minute walk just around the corner. While turning the corner, I noticed a tiny donut shop across the street:

To be honest, it could be pitch black outside and I could still see a DONUTS sign. It was about 2:30pm so it was quiet, with only one customer sitting at a long counter and one employee when I walked in. I loved the low-key, no frills atmosphere. For me, this is the easiest environment to relax in, and a wall of amazing donuts sure helps with relaxation. I tried the lemon glaze and the Boston cream:

I was in love with this donut at first bite, what with its sweet, sugary glaze and soft, flaky layers. The lemon filling was sweet and lemony tasting.

I don't normally eat Boston cream donuts but this one was fantastic. The topping had a satisfying, deep chocolate taste.

I think it's important to note just how fantastic these donuts were many hours after they were probably prepared. I didn't eat them until early evening when I got home and they still tasted fresh. No wonder they won Boston Magazine's Best Doughnut of 2014!

Villa Maria’s First Sip of Summer Tweet Up & Dessert Pairing #firstsipnz

noreply@blogger.com (Karen Zgoda) — Mon, 24 Jul 2017 12:00:00 +0000

Disclosure of Material Connection: I received this wine free from Ste. Michelle Wine Estates and Villa Maria as part of their First

Sip of Summer Twitter Tasting. I was not required to write a positive review and the opinions I have expressed are entirely my own.

Earlier this month I participated in Villa Maria’s First Sip of Summer Tweet Up (#firstsipnz)! I paired the wines with desserts for you.

Look at these Villa Maria Wines - perfect with the Boston skyline!

Here is the Villa Maria Bubbly Sauvignon Blanc:

Bubbly Sauvignon Blanc

This sparkling wine has strong tart, citrus and grapefruit notes. I would recommend pairing with mango sorbet. Here is a great looking recipe for mango sorbet with only 3 ingredients, although you could save a few hours by grabbing frozen mangoes.

We had an interesting conversation about using corks vs. screw tops for wine, and the effects this may have on the wine. The majority of tweeters preferred screw tops. Just when I finally learned how to open a sparkling without the cork destroying something nearby, the industry goes and shifts. Figures.

@JuliaShanks yes having a light sparkle allows us to retain screwcap closure which preserves the fruit characters perfectly! #FirstSipNZ
— Nick Picone (@PiconeNick) June 22, 2017

Yes! That's very important when out at the beach or picnic. #firstsipnz
— Kimberly LeRiche (@jkvirtualoffice) June 22, 2017

Here is the Villa Maria Sauvignon Blanc:

Sauvignon Blanc

This wine was very similar to other New Zealand Sauvignon Blanc with strong citrus and tropical fruit notes. I would pair this wine with citrus desserts with lots of lemon, such as lemon bars, panna cotta, or lemon cake. Try this recipe for panna cotta that has been made nearly 500 times or sample some of these 29 recipes for lemon cake.

Villa Maria Rosé Sunset

Lastly, we tried the Villa Maria Rosé, bursting with bold strawberry flavors. I asked how they were able to develop such bold flavor and winemaker Helen Morrison replied:

#FirstSipNZ harvest decisions want grapes ripe enough to showcase berry flavours but not too ripe for moderate alcohol levels https://t.co/FV1tP35r2y
— H Morrison (@helen_wine) June 22, 2017

I love love loved this Rosé! The typical French Rosés I've tried have very subtle flavors, which is great for pairing with dinner or marinating chicken or lamb. I prefer a more fruit forward Rosé that doesn't need food to bring out the flavor.

The deep strawberry notes automatically bring up strawberry shortcake, cheesecake too! #FirstSipNZ pic.twitter.com/8cEHMDdW4L
— Fussy Eater (@FussyEater) June 22, 2017

For additional Rosé pairings, check out these 25 foods that go perfectly with a glass of Rosé.

Climate Change & Local Maple Syrup

noreply@blogger.com (Karen Zgoda) — Mon, 27 Mar 2017 12:00:00 +0000

There is a fascinating look at the local maple syrup scene and the impact that climate change is having on maple syrup output. For example, did you know that when the maple trees are reacting to stress and warmer temperatures by shifting their maple syrup production into producing seeds? Mother Nature is pretty amazing.

To that end, the local maple syrup season is underway!

Here is where to find Massachusetts Maple Producers. In fact, you should check out their winning recipes from the Massachusetts Maple Syrup Dessert Contest.

Need more inspiration? Here are 57 Magical Ways to Use Maple Syrup. YUM.

Pairing Guide: Taza Chocolate and Beer

noreply@blogger.com (Karen Zgoda) — Fri, 10 Mar 2017 22:27:00 +0000

Some rights reserved by alliecooper

It's Friday but I already received my favorite email of the weekend - a guide for pairing Taza Chocolate and beer! You may recall my earlier love for local Taza Chocolate. I saved the guide as a pdf file to make it easier to print:

Pairing Guide- Taza Chocolate and Beer by Karen Zgoda on Scribd

Happy Holidays!

noreply@blogger.com (Karen Zgoda) — Sun, 27 Nov 2016 17:36:00 +0000

On the off chance you needed another excuse to check out Flour Bakery, watch Greater Boston's Jim Braude whip out his doggy bags when presented with an array of Flour desserts and Oleana treats:

May your holiday season bring you just as much joy!

Special Kane's Donuts for Curious George and Fall

noreply@blogger.com (Karen Zgoda) — Tue, 20 Sep 2016 11:00:00 +0000

As always, Kane's Donuts is offering a bunch of special seasonal treats. I've previously visited Kane's and had a blast. I was able to stop by last week and sampled some!

One of my favorite parts of going to Kane's Donuts is their giant coffee roll cakes, which would be a delight to receive at an office birthday party:

Mmmmm donuts:

The view inside the goodie bag:

The caramel apple donut tastes like gooey apple pie with a creamy, caramel frosting and butter crunch topping:

Here is the gluten-free pumpkin spice donut, a cake style donut rolled in pumpkin spice with a honey glaze, and the Pokémon donut, a Bavarian crème-filled donut topped with strawberry, vanilla and chocolate frosting. The pumpkin donut was especially delicious

This is the maple walnut cupcake, yellow cake frosted with Vermont maple syrup and rolled in chopped walnuts:

When you open to plastic container with the cupcake, all you smell is maple syrup. This frosting was so smooth, creamy, and delicious:

I also got to sample a special donut created to celebrate the 75th birthday of Curious George on September 17.

This donut was frosted with milk chocolate and caramel and filled with banana cream. The Curious George ring was a bonus:

The caramel apple donut, gluten-free pumpkin spice donut, Pokémon donut, and maple walnut cupcake will be available until the end of September. Looking forward to more special seasonal treats in the future!

Hatch Chile Chocolate Truffles

noreply@blogger.com (Karen Zgoda) — Sat, 10 Sep 2016 20:40:00 +0000

This hatch chile chocolate truffle was SO GOOD. I'm not sure I ever had a pepper-infused chocolate before, but there is a hatch chile event at Wegmans and there are tastings with hatch chiles everywhere. The truffle had a silky, smooth texture and pleasant, spicy aftertaste.

Editor's note - I work at Wegmans.

On Demand Cream Puffs at Beard Papa's

noreply@blogger.com (Karen Zgoda) — Fri, 22 Jul 2016 16:33:00 +0000

Have you ever had an on demand cream puff? I didn't know that such an awesome thing existed. A friend took me to Beard Papa's new Allston location the other day and it was so cool!

I got two cream puffs because research. Here is the original cream puff:

Look at all the creamy, gooey filling:

Here is the ice cream puff:

Is there a more perfect treat to survive this heat? I think not:

Here is your obligatory Instagram shot:

In addition to the Allston location, the original Beard Papa's location is in Chinatown.

Celebrate National Doughnut Day!

noreply@blogger.com (Karen Zgoda) — Fri, 03 Jun 2016 12:30:00 +0000

Happy National Doughnut Day! Did you know that this day is rooted in the Salvation Army's response to World War I? The women who delivered doughnuts to boost troop morale were called Doughnut Lassies. Isn't that the coolest job title ever?

There is SO MUCH happening with donuts in Boston today - here's the rundown!

Kane's Donuts:

I recently had the chance to stop by Kane's Boston location and they gave me some sample donuts to try. This likely goes without saying, but there is no parking anywhere nearby during the day so plan your visit accordingly.

The doughnuts are huge! My favorite varieties here have simple glazes, such as the basic honey-dipped, and the Maine Blueberry is probably my favorite, but I'm guessing you already knew that.

I think my favorite thing about Kane's Donuts is their rotating selection. For example, for Cinco de Mayo, they had an amazing Margarita donut. Did you know that the margarita dates back to 1938 and was invented in Mexico, by Carlos “Danny” Herrera, for a customer who was allergic to many spirits, but not tequila?

For Father's Day, they have a whiskey donut. In fact, they have teamed up with Rhode Island distillery Sons of Liberty Spirits Co. to create the whiskey glazed donut. If there is a special Dad in your life, or you want to pretend there is, this donut is awesome. The whiskey glaze is created using Sons of Liberty Spirits’ international award winning Battle Cry Whiskey, an American Single Malt born from a Belgian-style ale. Battle Cry is a unique experience from beginning to end - hints of dark fruit and spices, such as anise and black licorice, with a subtle sweetness and a lasting finish that leaves the palate begging for more. Kane’s boiled down the Battle Cry to cook out most of the alcohol and then blended it with sugar, local organic honey and butter to craft a divine whiskey glaze. Since this donut is too good to only serve for one weekend, they’ve made it one of their June flavors of the month.

I also love how friendly their staff are. While I was waiting in line, another woman came to get two cupcakes for an office birthday party, and Kane's even had birthday candles available which is a nice touch for such a small space. There is no seating inside this location, but on a nice day there is plenty of outdoor seating. On a not-so-nice day, you can hang out at the window counter.

Here are other ways to celebrate today:

Go nuts for donuts! You can get a FREE donut with any beverage purchase tomorrow 6/3 for #NationalDonutDay! pic.twitter.com/7lrXOB8gyZ
— Dunkin' Donuts (@DunkinDonuts) June 2, 2016

It's the best of the year THIS FRIDAY June 3rd! #NationalDonutDay @joeandruzzifndn https://t.co/m8QUMNuAc4 pic.twitter.com/Ew5c7BSaxb
— Honey Dew Donuts® (@HoneyDew_Donuts) May 31, 2016

Join us & celebrate #NationalDonutDay tomorrow ! FREE espresso + tunes from DJ KDudz + donuts + more #donutnation pic.twitter.com/FbJd1Rx6z8
— Union Square Donuts (@UnionSqDonuts) June 2, 2016

For some other ideas, check out the doughnut archives. Enjoy!

Boston Bakes for Breast Cancer is Almost Here

noreply@blogger.com (Karen Zgoda) — Tue, 19 Apr 2016 16:36:00 +0000

I got the chance to meet with one of my favorite people last week: Carol Sneider, Founder and President of Bakes for Breast Cancer!

Here are all the details for Boston, Rhode Island, and now the Cape and the Islands Bakes for Breast Cancer. Boston takes place May 2-8, Rhode Island takes place May 8-14, and the Cape and the Islands June 6-12. Here are more details:

From May 2 through Mother’s Day on May 8, more than 200 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will participate by designating all sales of one specific dessert, or 50 percent of proceeds from their entire dessert menu, to breast cancer care and research. Proceeds from the 17th annual event will Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to making a difference. For a list of participating establishments or to shop online, please visit bakesforbreastcancer.org.

Final Boston + RI Bakes Press Release 2016

We both have a massive sweet tooth so of course we met up for ice cream at Abbott's Frozen Custard. As you may recall, I'm a big fan of frozen custard. Abbott's frozen custard was fantastic - smooth, creamy, and delicious.

I got birthday cake with sprinkles in a waffle cone coated in chocolate. Also, you judge me during PMS, I judge you during PMS.

How adorable is this place?

I grabbed some salted caramel for home and it was also amazing. Enjoy!

Legendary Boston Baker John Pupek Shares Recipe, Techniques for Making Jordan Marsh's Blueberry Muffins

noreply@blogger.com (Karen Zgoda) — Fri, 08 Apr 2016 16:06:00 +0000

Image source.

I don't know about you, but this constantly flipping weather, nonstop political fighting, and the winding down of the semester (combined with stacks of papers to grade, mind you) has me daydreaming of carbs. Come watch John Pupek, the legendary baker of the Jordan Marsh blueberry muffin, prepare his masterpiece:

Legendary Boston baker shares recipe, techniques for making Jordan Marsh's blueberry muffins | Local News - WCVB Home

You can learn secret techniques for making the muffins too.

According to Yankee Magazine, this is the Jordan Marsh blueberry muffin recipe:

Ingredients:

1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups large fresh blueberries
1-1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups.
Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

My personal favorite blueberry muffin recipe is from the Fanny Farmer Boston Cooking School Cookbook, which is also posted on this blog here.

Nutella Pizza at MAST' is as Good as it Sounds

noreply@blogger.com (Karen Zgoda) — Mon, 28 Dec 2015 17:35:00 +0000

I recently had the pleasure of eating at MAST', a truly authentic Southern Italian restaurant located near Park Street.

Everything required to make the most authentic Neapolitan pizza is imported from Italy, from the flour to the tomatoes to the hundred-year-old oven to the cooks themselves!

One of the helpful waitstaff, Tessa, created this video to show you the chef in pizza-making action:

I sampled a variety of pizzas for lunch. Because the oven is so hot, the pizza cooks in the oven for less then 1 minute. If you have not had traditional Neapolitan wood-fired pizza before, the pizza dough itself is likely different than what you might expect. It has a complex flavor and rich, chewy texture and is so delicious it encourages eating slice after slice. All I'm saying is plan your carbs that day accordingly because you will want to indulge.

Here is the Margherita pizza with San Marzano tomatoes, fior di latte, basil, and olive oil:

Here is the Zucca pizza with pumpkin squash creme, fior di latte, and spezia, which takes advantage of the pumpkin flavor. No lame pumpkin spice here!

Here is the Capriciosa with artichoke hearts, Prosciutto cotto ham, olives, fior di latte, and San Marzano tomatoes.

Here is the best part of MAST' - NUTELLA. Here is their Nutella wall:

The Nutella pizza, which is so good that upon tasting, you start trying to figure out ways to hoard it from others:

Here are photos of the owners. Thank you for the fantastic lunch!

** Editor's note: lunch was provided by MAST'

Live Candy Cane Making Demo at Tuck's Candy Shop

noreply@blogger.com (Karen Zgoda) — Sat, 19 Dec 2015 13:00:00 +0000

Last week I had the pleasure of checking out one of my favorite holiday traditions - the candy cane making demonstration at Tuck's Candy Shop! Located about an hour's drive north of Boston (and accessible by commuter rail with a short walk), Rockport is on the tip of Cape Ann, Massachusetts. You have likely seen the most famous image from town, referred to as Motif No. 1, in Bearskin Neck wharf because it is photographed so often:

Although one might think of it as a summer destination to visit the beach and cute shops, it is fun to walk around even this time of year. Many shops are still open and the temperature is unseasonably warm. Being so close to the water will make you crave seafood but be aware that everyone else will have the same thought and plan your lunch or dinner table-waiting accordingly.

I was super excited to revisit Tuck's. I hadn't been there in years and was excited to go there!

Here is the candy-making demonstration schedule:

Here is an overview of the entire process with feedback from the candy makers. The taller gentleman mentioned that he is a third generation candy maker:

The curving and setting of the candy canes:

I believe the last demonstration of the season will be on December 20. Have fun!

Checking In

noreply@blogger.com (Karen Zgoda) — Sat, 30 May 2015 17:03:00 +0000

I wanted to post a brief update to those who may have noticed there have not been many posts lately. About a year ago, I had some unexpected changes that had some major ramifications for my career, significantly cutting down resources like time to check out dessert places and money to sample menus. I'm slowly working my way out of the quagmire and rebuilding.

I've been writing for this blog for over 10 years. We're older than social media - HUZZAH! I didn't realize it when I started, but writing for this long would mean watching good places open and close, replaced by something else that also opens and closes. I was ignorant of the life cycle and challenges involved in keeping restaurants afloat. When Hamersly's closed I was doubly sad because even though it was my favorite Boston restaurant, I could not afford to have one last meal there. Hamersly's was accessible elegance, like walking into Bergdorf's but you could actually take something home with you. Everything about it was perfection; the service, the decor, the view, the location, the feeling of contentment as you sat and drank in the entire experience. After learning Hungry Mother was closing, I started to reflect on these places that stay, evolve, or disappear. Even though it would always be outside my price range, I wanted to check them out and enjoy the experience. Most of my food adventures these days come from being close to my second (retail) job. It's weird to think about Hungry Mother. I remember when it wasn't there. I remember when it was the talk of the town, and given their success, they probably still are and the chefs always will be. I remember chef Jay Santos serving as a guest speaker at a Boston Center of Adult Education class on Food Writing when he was on Hell's Kitchen. I went to Gargoyle's on the Square soon after with a dear old friend who passed away soon afterwards, and that memory is precious. I remember Anthony's Pier 1 and relished the classiness of the place, the sense of old school Boston permeating throughout, and that exquisite view of Boston harbor.

Image Source

I suppose openings and closings, old expectations and new realities, are always in flux. I'm old enough to know this is not new, and yet, each decade brings new challenges that starts the cycle up in new and unanticipated ways. All of which in typical long-winded blogger-speak means I'm still here and working on this blog. As always, when I find a place my budget can afford and time to go there, if the dessert is something you should try you will find it written up here. If there is a place you recommend hit me up!

Sweet news in Chestnut Hill: Rosie's remains open

noreply@blogger.com (Karen Zgoda) — Sat, 07 Mar 2015 15:00:00 +0000

Image source.

YAYYYYY. "Although the original Rosie's Bakery in Inman Square shut for good this weekend, the Chestnut Hill Rosie's - and the stand in South Station - remain open, co-owner Judy Rosenberg reports. A note about the closing that was posted in Chestnut Hill did not make it clear it applied only to the Inman Square shop."

Read the full story here:
Sweet news in Chestnut Hill: Rosie's remains open | Universal Hub

The Top 15 Posts of 2014

noreply@blogger.com (Karen Zgoda) — Sun, 04 Jan 2015 18:27:00 +0000

Thank you as always for being a fan, for visiting, and for loving dessert as much as I do! This blog has always been a labor of love and while it has been a year of transition for me, writing here has always been a fun escape and provided much solace and comfort during the craziness.

Also, did you know that THIS BLOG IS 10 YEARS OLD? Is it possible for a blog to apply for AARP membership?? We'll be celebrating this year by revisiting some favorite places and checking out new ones. More to come!

For now, back to dessert. You voted with your visits!

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Here are the most popular posts of 2014:

And, for old time's sake, I wish Stephen Colbert all the best on his new ventures. Somehow your show also had plenty of fun cooking and food moments and I was so happy to post the clips so everyone could enjoy. I'll miss your show dreadfully but look forward to seeing you back on tv later this year! Here's one of my favorite clips:

Best of The Colbert Report - Video Clips - The Colbert Report | Comedy Central:
Stephen heads to the kitchen with Gloria Steinem and Jane Fonda in a "Kiss the Cook" apron.

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More Frozen Custard Options with BurgerFi

noreply@blogger.com (Karen Zgoda) — Tue, 23 Dec 2014 21:37:00 +0000

Were you aware that there are now at least three places you could get frozen custard in town? At least I've sampled the three I'm aware of (and if I'm missing any kindly drop me a clue). I haven't been to Abbott's Frozen Custard in awhile although I would love a revisit. I blogged a previous visit to Shake Shack and, coincidentally, this reminded me the most of tonight's visit to BurgerFi in West Roxbury.

There are a number of similarities between Shake Shack and BurgerFi. Both use all natural ingredients.

Both are from outside Massachusetts and use industrial design.

Both serve good burgers in a wax paper holder. Behold clockwise from left, the BurgerFi cheeseburger, VegeFi burger served on lettuce bun, the Breakfast All Day burger, and the Chicago Style dog.

Check out this table - these folks are having an awesome time inhaling their pile of burgers.

With so many similarities, I suppose the neighborhood you're willing to travel to will likely determine which one you visit. Unless you want these fries with parmesan cheese & herb topping and garlic dipping sauce (bottom right). Note the chili (middle container below) is mainly meat and contains no beans.

Most importantly, they both serve frozen custard and there are significant differences in their custards. At Shake Shack, their frozen custard is blended together into what they call a Concrete, which is similar in consistency to a McFlurry at McDonald's or a Blizzard at Dairy Queen. The result is a thick mixture served in a large cup that you eat with a spoon. Personally, I'm not a fan of this consistency but among friends I have the minority opinion. When I go to Shake Shack I always ask them not to blend my frozen custard so I can enjoy the individual topping flavors blending in my mouth. Here are BurgerFi's vanilla frozen custard with rainbow sprinkles and the red velvet concrete.

Note, the red velvet concrete at BurgerFi is smushed and packed together, not blended. Both were smooth, creamy, and delicious. The staff were very friendly and helpful, and if you see manager Nick ask him to prove how thick the red velvet concrete is.

(Editor's note: BurgerFi comped the meal)

Market Basket I've Missed You and Your Baked Goods

noreply@blogger.com (Karen Zgoda) — Tue, 23 Dec 2014 20:44:00 +0000

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Oh Market Basket, I am thrilled that you finally worked out your organizational kinks and stood by your workers. I am so glad these days are behind us.

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Let's revisit shall we? CAKE.

And of course I am most thrilled to have one of my favorite doughnuts back, a yellow cake perfection doused in powdered sugar and filled with vanilla cream frosting.

Also your cheeseburger and fries for $2.99? ON IT.

What a Munchkin Aspires to: Sweet Potato Doughnuts at Bostonia Public House

noreply@blogger.com (Karen Zgoda) — Thu, 16 Oct 2014 22:07:00 +0000

You should definitely read Lisa Johnson's fabulous post on our lunch at Bostonia Public House. Here's a sneak peak of our sweet potato doughnuts:

The doughnuts were served warm with vanilla glaze laced with cinnamon. Lisa described them as tasting like French toast. The natural sweetness from the sweet potato base made inside taste naturally sweet not just cakey like other doughnuts. We were served about 9 doughnuts so they were great for sharing. Read more about the rest of our experience here! Lunch at Bostonia Public House

Comfort Food with Stephen Colbert and Jamie Oliver

noreply@blogger.com (Karen Zgoda) — Tue, 07 Oct 2014 03:37:00 +0000

I need this book. Watching Stephen Colbert and Jamie Oliver dish over comfort food is kind of like watching carb prozac. Enjoy!

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