Archive by Author

Thanksgiving Leftovers? Solution 1: Brunch

25 Nov

Pan-fried Mashed Potato & Stuffing Cakes with Turkey, Blood Orange Cranberry Sauce and Poached Eggs

I woke up starving, lazily staying in bed long after the stomach alerted me to it’s dire condition. In my mind, the argument began, “You only have Thanksgiving leftovers, that is NOT breakfast”. Damn it, my mind was right. My stomach would not be satiated with yet another plate of turkey, gravy, and stuffing.

I stood in front of the opened fridge and scanned the shelves as I flipped through my mental culinary library of flash cards… what to do? Then I had the eureka moment. Pulling everything out of the fridge, I almost whistled while I worked, I felt so clever. As I drank the coffee, which momentarily shut up the minions who were rumbling inside my stomach, I pulled out the Aleppo and went to work.

In a pan I heated a little butter and oil (I used olive, but canola would be fine) while I took a small amount of mashed potato and a small amount of stuffing and formed them together into a ball, then a patty. I placed the patty in the hot pan so as to crisp and brown the exterior. Be sure to do it at a low enough heat to warm the potato/stuffing cake all the way through, then raise the heat to crisp it off.

Meanwhile, I pulled apart pieces of turkey, warming them in another pan over low heat, as to avoid drying them out. I started a pot of near boiling water and dropped in an egg, watching it to ensure it didn’t over poach. Finally, in a small sauce pan, I placed the halved fresh cranberries with blood orange juice and Aleppo peppers over medium heat in order to create a quick and messy sauce.

With everything finished, I plated as such:

Shredded turkey, topped with potato stuffing cake, pour the sauce over the cake and the turkey, finish with the poached egg on top.

Ingredients:

1 teaspoon butter
1 teaspoon oil
1/4 cup mashed potato
1/4 cup stuffing
1/4 – 1/2 cup turkey, hand shredded
2 tablespoons of blood orange juice
1/8 of a cup of halved fresh cranberries
1 teaspoon Aleppo
1 egg

Enjoy!

The Local Craft BrewFest 2012 Part 3: The Beer!

13 Oct

Thanks for coming back! We now find ourselves at the final part of the event. This is when it gets real and becomes all about the beer. From traditional to wild, the styles were all over the place. For those interested, I’m attaching the latest Beer Style Guidelines by the Brewers Association as reference. I handed the reins over to the gluten-friendly surrogate palate of Samantha Bonnano, Director of Ops for Local 149.

Keeping with the theme of the last 2 parts of this re-cap series, here is a video recorded at last week’s Morrissey concert at the Wang Theatre, which I passed up in order to cover the BrewFest. One of my favorite Smith’s songs and a great soundtrack for this part of the coverage.
.

.

Mayflower Brewing, out of Plymouth, MA uses traditional English style brewing methods to craft its beers. They brought along their entire line and while the seasonal Autumn Wheat had interest, it was their Porter that was the bigger hit. Smoky, bready & chocolaty, even the Alstrom brothers of the Beer Advocate endorse it 100%!

Mayflower Brewery

The smallest commercial micro-brewery in Massachusetts, Idle Hands has won themselves a following in just over a year. They were sampling off their Pandora and two seasonal brews: Dubbel Dimples and Absence of Light. The Pandora is a Belgian Pale Ale/ IPA inspired beer with a bit of smoke and apples with a pleasant dry finish.

Idle Hands

Smuttynose Brewery has been brewing quality beers for almost 30 years. Last Friday they brought along their award-winning classic American Brown Ale, Old Brown Dog. In production for 24 years, it still brings raves with its heavy malt and undertones of  nuts, caramel and dark fruit. A great cold weather beer.

Smuttynose : Old Brown Dog

One cannot live in Boston and NOT know Harpoon. Brewing out of South Boston, they are New England’s largest Craft Brewery. They brought a large & diverse selection on Friday, a difficult feat considering the distance they traveled. They did not bring the Pumpkin Cider however, which I was disappointed that I wasn’t able to try.

On a side note: Sam and I first met on a private Harpoon brewery tour held several years ago. Some on our tour were politely, yet sternly, asked to leave. We were not amongst those revelers. Ahh Harpoon. Good times!

Harpoon Brewery

Narragansett is a Rhode Island favorite, founded in 1891 and beloved long after its closure in 1983, it left its mark on those who’d drank it, like Mark Hellendrung. In 2005, along with some investors, he bought the rights and reopened it to great fanfare. The brewery brought along their Cream, Fest and Lager styles to the BrewFest, with the Fest inching out ahead thanks to its rich malty German style brewing.

Narragansett : Hi Neighbor!

How can you not love High & Mighty? Their website sums it up: “We’re not just brewers – we’re beer-evangelists. We’re the Clergy of Zymurgy, the Priests of Yeasts, the Joyful Congregation of High Fermentation.”  After all that, even I am believing them when they name a beer… Beer of the Gods.

High & Mighty

This was a moment in the evening in which I was jealous of all of those around me.  I LOVED rauchbiers back in my gluten friendly 20′s, all smoke and bacon and bliss. So, when I saw this beer, Fire in the Ham, from Jack’s Abby,  I whimpered a bit inside. A special kind of love is required for these beers and I respect unsophisticated palates who don’t understand sheer awesomeness when tasted.

Jack’s Abby : Fire in the Ham

My new pals at Offshore Ale Company. Unfortunately the iPhone 3Gs (no, I have NOT upgraded yet) camera just couldn’t compete with the lighting , so you can’t see just how happy these guys are. When the Alstrom brothers call you World Class, you’ve got a lot to be happy about. Ok, only the guy on the right, Kevin Fitzpatrick, actually works for Offshore, the other guy, he’s just happy getting his picture taken, even with a retro iPhone.

Offshore Ale Company

From a home brewer in the 90′s to an organic brewer in 2012, Jon Cadoux is deeply passionate about his beer. With the cool weather rolling in Hop Noir was a fan favorite. Piney with rich black malts, it’s a Black IPA you’ll want to curl up with on a cold October night.

Peak Organic Brewing Company

Another unfortunate iPhone incident occurred with my boys from Blue Hills Brewery. They brought their flagship IPA and a few specialized beers, such as the Antimatter, a single malt and single hop beer. A kolsch, it’s friendlier to summer days than winter nights, but it was the clear winner of the night for Blue Hills Brewery.

Blue Hills Brewery

If Andy Kaufman were to have owned a brewery, it might have been Cody Brewing. Irreverent  Sarcastic, Snarky, Silly, and definitely not afraid to make fun of themselves or others, Cody is the beer you want at your lame ass party. Head out and find ye some Hypnotic Tonic ale… a citrus honey strong ale that makes the world a better place.

Cody Brewing

There aren’t many breweries with women behind the scenes, so Watch City Brewing Company definitely caught our eyes. Kelly McKnight and Aaron Mateychuk are brewing up some quality beers that are also quite fun, but with names like BitchLöden, Beejezus, and Bitter (…and jaded) ESB, how could you not want to try them? The favorite WCBC beer of the night? Bay Circuit Pale.. toffee and biscuit, citrus and pepper. Right?!

Watch City Brewing Company

Continuing with the theme on fun breweries, Clown Shoes (even the name is funny, or terrifying, depending) is a brewery that truly doesn’t take anything but their beer seriously. For proof, check out their recent Clown Shoes Olympics photos. One of their popular pours at the BrewFest was Let My People Go!, an English Pale Ale with brown sugar and herbaceous tones.

Clown Shoes

While most brewers would tell you that they want to make beers that they want to drink, that statement doesn’t match up with all of the bad beer on the market. When a brewer like Chris Lohring, of Notch Brewing, tells you that same thing, you soon realize that the beer he wants to drink, is REALLY fine beer. In addition to his Session Ale, he brought along a local BSA beer called Valley Malt BSA, a perfect farmhouse style saison with banana, yeast, bread, caramel, spice … the smell alone reminded me of why I miss drinking beer.

Notch Brewing

Two breweries kicked their supply an hour before the event was finished, proving themselves much in demand, and leaving Sam without a taste. Cape Ann Brewing out of Gloucester, Massachusetts is highly regarded for their well-rounded and balanced brews. Be sure to make a trip up the coast to check them out.

Cape Ann Brewing : Gone Fishing

Graded “Exceptional” by the Alstrom brothers, Rapscallion Brewery‘s Premier is sweet, spicy, and just a tad fruity. There is a hint of bitter in there too, don’t worry. It’s a great representation of a Belgian Inspired Ale and stands tall as an example of the type of quality craft beer that can be expected of Rapscallion.

Rapscallion Brewery : Premier

With the drinking finished and the event wrapping up, Sam and I made our way towards the exit. It was only then that I finally was able to meet up with Cedric Daniel of Rapscallion Brewery, as we happened upon him, and his brother Peter, meandering about on the search for beer. I had written a piece on Rapscallion for the Boston Local Craft BrewFest, but Cedric & I hadn’t been able to meet in person before the event. It’s always great meeting someone in real life whom you’ve only experienced via email.

Samantha Bonnano of Local 149 & Cedric Daniel of Rapscallion Brewery

My favorite photo of the night!

From Left: Peter Daniel- Rapscallion, Amy Deipolyi, Michele J Martin (me!), Cedric Daniel-Rapscallion

Thanks for reading my 3 part re-cap of the 3rd Annual Local Craft BrewFest and for putting up with the Morrissey. In closing, here is one last song to close up this series.

The Local Craft BrewFest 2012 Part 2: Sodas & Shenanigans

12 Oct

As the last post mentioned, my own tasting was limited to the festival’s gluten-free products, but with a side kick, Samantha Bonnano, of Local 149, as my gluten loving taster, I’m able to give you all the details! This post discusses the soft drinks available at the 3rd Annual Local Craft BrewFest  and the ways that the attendees entertained themselves when NOT drinking.

Speaking of entertaining, as a reminder, I passed on seeing Morrissey perform in order to cover this event. I’m providing this video, recorded live at last Friday’s event at Boston’s Wang Center, as this post’s soundtrack.

.
Part 2: Sodas & Shenanigans

Taking a short snack intermission, Sam & I snuck over for another visit to Vermont Smoke & Cure for some mid-event nibbles, then sampled some of event’s soft drinks. Shenanigans were afoot, from darts to personal decoupage, attendees were having fun, and enjoying the entertainment.

.

Daaarts!

I’ll have it known that I don’t quite count them as darts if they are magnetic or electronic. Whether it’s lawn darts or wall darts… it’s gotta be a metal tip to count in my book.

Who’s Feeling High & Mighty?

.

“Less is always more.”- Coco Chanel

For those who wanted a break from the copious amounts of beer, spirits, and wine… there were some great soft drink producers present. Gus Soda is a seltzer based soda made from fruit juice and natural extracts. It’s drier than the soda most of us are used to, and less sweet, as they only use a touch of cane sugar.

GUS : Grown Up Soda

Spindrift began as a quest to provide the founder’s children with a healthier soda option that just didn’t exist at the time. A soda with fresh fruit PULP and juice, with only natural flavors, sparkling water and a bit of cane juice. These are juicy and fruit forward treats.

Spindrift : Fresh Fruit Sodas

Historically, I’m NOT a soda drinker. I disliked carbonation as a child, and as an adult, I err on water, tea, or coffee. However, after writing about 135 year old Simpson Spring soda company, I might drink more. I finally tasted their coffee soda at Friday’s event and I understand why RH Macy used it exclusively for Macy’s famous Sparkoffee!

Simpson Springs Soda

Thanks for following along and listening to Morrissey. Coming up quickly is the next post detailing the main event… Part 3: The Craft Brews!

The Local Craft BrewFest 2012 Part 1: Food & “Non-Beer”

11 Oct

A night well spent : Notch Bottle Caps

.
How do you come out of a BrewFest sober?
Walk in with a gluten intolerance.

How do you review a BrewFest with a gluten intolerance?
Bring along a beer lover.

How do you recap an event with nearly 50 participating businesses?
In three parts.
.
The 3rd Annual Local Craft BrewFest took place last Friday evening at the Moakley Courthouse in Fort Point, Boston. With so many participants, the best way to tell you about each,  is in parts. This post will cover all food & non-beer alcoholic beverage producers.

I must begin by informing everyone that I did in fact miss Morrissey in order to cover this event for all of you lovely readers. In honor of this sacrifice, I request that, as you read this post, you listen to this video, recorded live at the Wang Theatre last Friday.

.
I enlisted the gluten friendly palate of Samantha Bonnano, Director of Operations at Local 149 in South Boston as my beer taster for the evening. Our very scientific strategy towards maneuvering the BrewFest: “we are foodies, we must eat”, and so we hit the food tables first.

Our only complaints on the entire event were unfortunate iPhonography unfriendly lighting and the small amount of food for the amount of alcohol and guests. With that said, the participating food producers were a nice representation of both new & established local food businesses.

Part 1: Food, Spirits & Non-Beer Alcoholic Beverages

Fastachi began in the late 80′s when Souren Etyemezian began experimenting with flavors and roasting times, eventually creating a standard by which many commercial roasters strive to reproduce. His team brought their popular Wasabi Nut Mix with local Cape Cod cranberries and gluten-free wasabi peas.

Fastachi Nuts

Alex Whitmore’s life changed in Oaxaca, Mexico. Years after that first taste of Mexican stone ground chocolate, Taza was born. Today, their unique organic products are sold online and in shops all around North America & even in Scandinavia! My favorite of the night was their Chipotle Chocolate Mexicano.

Taza Chocolate

Boston Burger Company opened in 2009 by Paul Malvone, Sebastian Fricia & Chuck Sillari who yearned for the perfect burger. Three years and two successful locations later, they’ve recently launched the Boston Burger Company Salsa Project. Four thumbs up for their Inferno Habanero Salsa.

Boston Burger Company : Habanero Salsa

Four words: Gluten Free Cured Meats. Vermont Smoke & Cure has been a favorite for many years. As someone with a pretty severe Gluten Sensitivity, finding meaty cured goodies was a challenge until I was introduced to their Real Sticks.  Now, I’m mildly obsessed with their entire line. Did someone say Bacon?

Vermont Smoke and Cure

Speaking of obsession, the following two are uber local brands whom I have recently gotten acquainted to through some writing I was doing for the Boston Local Food Festival and the Boston Local Craft BrewFest.

I had eaten Quinn Popcorn prior to meeting, but it wasn’t until interviewing them, learning what Quinn is about, that I became a huge advocate for them. We need more products like theirs, especially with GMO legislation such as Prop 37 in California. BTW, Parmesan Rosemary is MY popcorn crack.

Quinn Popcorn

I’m a salted caramel fiend with MANY favorites, but Batch Ice Cream might be high on the list.  Their vanilla is pure perfection, but it’s their Salted Caramel that enraptures me with subtle flavors and versatility. Versatility? Ice cream? I only need a bowl and spoon, right? Not exactly my friends, read on…

Batch Ice Cream

From Batch, I slipped into the VIP section, curious how the Salted Caramel Cider Float tasted with the two cider producers present.  THIS is why I like a versatile ice cream!

Bantam is lovely & light, flavors are bright, crisp & clean, making this an easy everyday hard cider to keep on hand. Paired with Batch’s Salted Caramel Ice Cream? Sweet, soft & familiar, like a caramel apple from your local farm stand. Try this at your next adult gathering this Fall.

Bantam : Modern Cider

Farnum Hill is dry, sharp & fruit forward, unlike Bantam’s softness, they aren’t gentle. The high alcohol and use of late harvest apple varieties reproduce the high acid and tannins more familiar to the wine and champagne worlds. Pair with fish, spicy dishes, or on their own, but not with ice cream, trust me.

Farnum Hill Cider

Moonlight Meadery, a high-end honey wine producer, was totally new to me. While their meads are gluten-free, some are aged in Boston Beer Company Utopia Casks, so Celiacs should avoid the Utopian, Temerity, Virtue, and Frisky. My stand out favorite was Red Dress, with its big burst of juicy red currents.

Moonlight Meadery

Grand Ten Distilling makes great liqueurs. Amandine is lovely, with its smooth light almond flavor, but their Angelica herbal liqueur speaks to me. Angelica is a main ingredient in Gin, its warm pungent hints of celery & anise, make it ideal for the Autumn spices GTD adds to this liqueur. A must for your holiday party bar.

Grand Ten Distillery : Almond & Herbal Liqueurs

Grand Ten Distilling also makes  Wire Works American Gin, which is quite different from the uber-dry British gins you may be used to, and Fire Puncher Vodka , a spicy smoked vodka that lends its flavor to Sunday Bloody Marys and strong cups of black coffee.

Grand Ten Distillery : Vodka & Gin

These two seasonal spiced rums by Old Ipswich are fabulous cocktail rums. Greenhead is their summer seasonal, infused with lemongrass, green tea & spearmint. Golden Marsh is infused with ten different Autumnal spices, making it fantastic for Ginger Beer, Buttered Rums or Hot Rum Cider by a fire.

Old Ipswich Rum

18 months ago,  Privateer was founded and its two flagship rums, Silver Reserve & True American Amber, perfected. Only six months into production, Silver Reserve had won Silver at the 2011 Ministry of Rum Tasting Competition, and just this month, it’s received 94 pt’s from Wine Enthusiast! I’m impressed, you?

Privateer Rum

I first tried Mill River Winery at Eat Boutique Fall Market. These wines are easy to drink, approachable & non-pretentious. They’re quintessential New England, but they aren’t yet widely available, so if you are interested in quality local wine, request them at your neighborhood wine shop or restaurant.

Mill River Winery

Please stay tuned for Parts 2 and 3 of my recap of last Friday’s 3rd Annual Local Craft BrewFest in Fort Point, Boston. Don’t forget, I stood up Morrissey, a defining voice of my youth, to go to this event.

A Boozy Salted Caramel Apple

4 Oct

Autumn air makes me yearn for the tart cheek puckering sweetness of a fresh picked New England Apple… dipped in caramel. Who doesn’t love every aspect of this combination? Okay, I don’t love the unladylike behavior that occurs for much time after as I find myself digging for something, anything suitable and respectable, to dig the caramel out of my teeth. Small sacrifices, right?

Photo by Alicia Carlson

The other day I was doing a tasting of a locally made ice cream by the name of Batch.  I needed some good styled photos for my article so I made a call to Alicia Carlson and asked if she could help me out. Natural ice cream is lovely on the tongue, but murder for a photographer. It melts quickly, even on a cool day. Straws were strategically used as anti puddle tools and the shots got done and came out beautifully. (Thanks Alicia)

Photo by Alicia Carlson

Now, what do you do with melting ice cream on a cool Autumn afternoon? If the flavor is Salted Caramel, delicately rich from its use of local Maine butter, New England milk and cream, and just a kiss of Maine sea salt, to bring out the flavors and shine a light on them? You make a Hard Apple Cider Caramel Float from it or, as I like to think of it, a Boozy Salted Caramel Apple. A generous couple scoops of Batch Salted Caramel  ice cream in a glass handled mug with a slow pour of Crispin Original Cider is truly a lovely combination. The scent of tart apples and rich caramel waft up through the effervescent overflow of carbonated ice cream over the glass. The best part of this drink was not having to lose my ladylike demeanor while trying to dislodge caramel from my teeth.

Photo by Alicia Carlson

 

Eat Boutique Fall Market : Caramels and Cider and Maple Candies, oh my!

29 Sep

Eat Boutique : Assorted Gift Box

On the first day of Autumn, what could be better than an outdoor market on the edge of the Boston Waterfront? How about an outdoor market for foodies? Eat Boutique Fall Market welcomed in the new season with a sweet and savory bang on Saturday, Sept 22 for the over 1k of us who attended the sunny afternoon event on the Atlantic Wharf.

Eat Boutique Market is a roving collection of the best of local food porn, curated by Maggie Battista. If you follow the Boston food scene at all, Maggie is one of those people you know, or someone you know of, because SOMEONE you know surely knows her. Go to any food event, check in on FourSquare , stalk Instagram, or hashtag your way through Twitter and you’ll find yourself playing Six Degrees of  @MizMaggieB .  If you don’t know her, introduce yourself, cause those that know her, love her. But you’ll have to take my word on that.

The products available at the Eat Boutique Fall Market last Saturday were an appropriate nod to the chilly days ahead. Flavors of spice and maple, sweets just perfect for a hot tea and marshmallows fit for the most indulgent of hot chocolates drank fireside with friends. Wine, hard ciders, cookbooks and guide books, for those of you who did not make it out to Eat Boutique’s Fall Market, you missed out on one of the best artisan food markets this foodie has ever been to in Boston.

In the weeks that come, I will be individually profiling each of the participating businesses, including a more in-depth interview with Maggie herself. I will tell you all about how she sources the products she selects to sell in Eat Boutique’s own virtual store, as well as her favorite things, most of which are Parisian. For now, a teaser, a visual recap of last weekend’s Eat Boutique Fall Market on Boston’s Atlantic Wharf.

Eat Boutique : Full Length Aprons

Eat Boutique : Assorted Goodies

Eat Boutique : Spice Rubs

Eat Boutique : Sweets

Eat Boutique : Assorted Cookbooks

Leigh Belanger, Author
The BOSTON Homegrown Cookbook

Christine Chitnis, Author
Markets of New England

Suss Sweets : Amazing Caramels

Chococoa : Whoopie Pies with a Twist

blue egg baking : “Traditional” & Gluten Free Baking Mixes

didi davis Artisan Food : Artisanal Flavored Sea Salts & Sugars

Cow & Crumb : Cookie Bliss

Mill River Winery : Handcrafted Wines

doves & figs : Jams & Preserves

BANTAM : Modern American Cider

Sweet Marguerites : Fine Chocolates

Nutting Farm : Vermont Maple Syrup

C Crowell : French Macarons

7ate9 Bakery : Boston Cheesecake Delivery

Castleton Crackers : Artisan Crackers

Q’s Nuts : Sweet Roasted Nuts

Sweet Lydia’s : Gourmet S’mores & Marshmallows

MEM : Tea Imports

Fiore di Nonno : Fresh Mozzarella

Ocean Ave Pops : Fresh Fruit Pops

Foret Design : Floral & Installation Design

Website Links for Featured Companies:

Eat Boutique
Eat Boutique Markets
Leigh Belanger (The BOSTON Homegrown Cookbook)

Christine Chitnis (Markets of New England)
Suss 
Chococoa Baking Company
blue egg baking
didi davis Artisan Food
Cow And Crumb
Mill River Winery
doves & figs
BANTAM Cider
Sweet Marguerites
Nutting Farm

C.Crowell
7ate9 Bakery
Castleton Crackers
Q’s Nuts
Sweet Lydia’s
MEM Tea
Fiore di Nonno
Ocean Ave Pops
Foret

Autumn Frittata – *ALL Local

24 Sep

How local is YOUR lunch?

Early Autumn Frittata:
2 egg whites from Stillman’s Farm
2 medium sized shiitakes from Siena Farm
1 large clove of fresh garlic from Siena Farms
1 chiogga beet from Enterprise Farm
5 large leaves of rainbow chard from Enterprise Farm
Handful of Matt’s Wild Cherry and Sun Gold cherry tomatoes from my garden 1 teaspoon fresh chopped rosemary from my garden

*Non local:
Walnut oil
Grey sea salt
Baharat  (I purchase mine from the lovely James Beard Winning local chef Ana Sortun of Sofra Bakery & Oleana Restaurant)
Allepo pepper
White wine

Directions:
Dice the beets, mushrooms and garlic and place in heated pan with 2 teaspoons walnut oil. Add grey sea salt to taste and dash of Baharat spice. Baharat is a middle eastern spice with savory eartiness. Let cook a few minutes and add a splash of white wine, sauté til tender.

Add rinsed (do better than I did. Mine was ahem gritty. That’s ok, organic farm dirt does the body good) chard and let the chard reduce in size. Once cooked down, top with egg whites (or whole eggs if you aren’t on a stupid quest for abdominal muscles before you hit 40) and turn pan to ensure even coverage. Sprinkle allepo pepper on wet surface od frittata. Reduce heat and place larger pan on top to trap heat and evenly cook without burning bottom. Keep an eye on it. When browned on bottom and dry on top, flip to lighty brown top.

Place in plate and top with pan roasted rosemary tomatoes. Nom.

Local Autumn Fritatta

Social & Local: A Chat with Damien Smith, Yelp’s Boston Marketing Director

31 Jul

I have started doing some writing for the upcoming Boston Local Food Festival and my first assignment was to interview one of the event sponsors, Yelp.

On a whole, Yelp provides a great opportunity for businesses to connect and engage directly with their customers. If someone says something negative in tone, a restaurant or food business that is managing their social initiatives effectively should catch the review pretty quickly and be able to formulate a plan to right the wrong and win that customer back. A majority of customers just want to feel like they are heard when they have had a less than spectacular experience  and Yelp offers them such a service.  Many of these reviews, when written objectively, provide valuable constructive feedback about the reviewer’s personal “user experience”, which has helped improve customer service and product quality across the board for all of us. Thanks!

So, last week I sat down with Damien Smith, Yelp’s Boston Marketing Director, and we chatted about the local food movement, Yelp’s role in the Boston community and support of “Local” initiatives, as well as, his personal love of food trucks and excitement for the burgeoning trend towards southern food in Boston’s kitchens.  In the end, after all was said and done, it was just a simple story about one boy and his love of bananagrams.

Be sure to check out the original post here  and download the Yelp App, so you can check-in once you get to the Boston Local Food Festival. It’s happening on October 7th, 2012 from 11 am to 5 pm at the Rose Kennedy Greenway in Downtown Boston. See you there. So will Damien. His bananagram might make an appearance.

26 July, 2012 15:32

26 Jul

Allepo and Fennel Marinated Local Scallops over Cider Dressed Spicy Local Organic Greens topped with French Feta… dinner last night AND lunch today.

Chipotle Fudgsicles?!

11 Jul

I don’t usually do this, share OTHER people’s recipes. But this won me over from the start. Sure, I will dabble with it and make it my own, but even on its own, man, oh man.

Tryst, a restaurant in Arlington, Massachusetts has won me over with their take on my childhood favorite… the Fudgsicle.  As I have grown older, I’ve become a bit more savory than sweet, but still love me some sugary goodness. Throw some chili peppers into almost anything, and I am yours.

Without further adieu:

Please click  HERE to have the Chipotle Fudgsicle recipe open in a new window!

Follow

Get every new post delivered to your Inbox.

Join 688 other followers