A Boozy Homage to a Beloved Miracle Kitty!

Mid-month, I visited the relaunched Audubon Boston to imbibe with one of my favorite bartenders in town, Devon Burroughs.

  I noticed an interesting Featured Cocktail scribed onto the chalkboard menu behind the stick that read:

 Featured:

COSMO-politan

RIP1989-2014

Profits to MSPCA

When visiting Devon, I usually let him guide me on which drinks I'll have, since he is familiar with my palate, but the chalkboard menu caught my eye, if for no other reasons than the MSPCA reference and my being a veterinarian.

Co-owner,  Jay Bellao's brother Adam's beloved 25 year old cat "Cosmo" had recently passed.  The bar honored the family kitty with a drink called the COSMO-politan, a classic, with profits from the cocktail donated to the MSPCA!

Lovely.

Succulent Sundays (Taberno de Haro): A Weekly Celebration of My Favorite Personal Food Photography

Taberno de Haro

Chef/Owner Deborah Hansen

Brookline, MA

My Full Review & Interview with Chef/Sommelier/Owner Deborah

Ancas de rana (Frog's legs sauteed with garlic, lemon, and brandy)

Griddled pig's ears with lemon and smoked paprika

Grilled cuttlefish served with garlic and squid ink aioli.

Small Bites and Sips at Alden & Harlow: Chef Michael Scelfo's New House

Chef Michael Scelfo at the 2nd Annual What's Your Beef? Fundraiser @BCAE

I've been a major fan of Chef Michael Scelfo since meeting him a few years ago at the Boston Center for Adult Education's first annual "What's Your Beef?" fundraiser.  He was still executive chef at Russell House Tavern at the time and served an amazing dish of   at the event.  

I remember gushing over the dish and discussing my  obsession with offal with him as I devoured the dish he presented - heart and tongue stuffed skirt steak "Braciole" with roasted tomato, broken crostini, and spicy herb puree. 

 Since then, I've drooled over his Instagram and Facebook food photography.  He is a chef with a warm spirit who makes you feel like one of his favorite fans whenever in his presence, so it was not too much of a surprise that after enjoying a few amazing bites and sips at Alden & Harlow with my friend Dr. Rausch, Chef Scelfo waved, walked over, and sat at the table next to us for a brief check-in and chat.  

 

Alden & Harlow boasts an open kitchen and has a beautifully spacious dining room with intimate coves, center room tables and plush high top booths near the bar.  And the bar, managed by one of the best bartenders in the city, Seth Freidus, serves up bold, balanced, elegant craft cocktails as he did on my side of the river at ESKD. 

Pickled green bean starter

Island Creek Oyster Gratin with Uni Toast, Creamed Leeks & Guanciale

 The oyster gratin with creamed leeks, guanciale, and uni toast was decadent and savory.  I was sold at uni toast, but the rich dish was more than just the toast.  Each briny, creamy, meaty bite left my palate begging for more.  This dish was definitely a favorite of the evening.

Slow Roasted Beef Neck with Parsnips, Vinegar, Radishes

The beef neck was fall-apart tender and amazingly seasoned.  It sat upon a parsnip puree, topped with braised greens, floral buds, and pretty breakfast radishes.

Chicken Fried Local Rabbit with Celery, Apple, Blue Cheese, Chili Oil

The chicken fried rabbit was everything on a dish that I love!  Crispy coating, RABBIT, crunch of veg, spicy of chili oil, sharpness of bleu cheese!
What a unique preparation of rabbit.  A refreshing change from your typical braised variety.

Pickled Verrill Farm Corn Pancakes,  Buttermilk, Maple, Shishito

The Verrill Farm corn pancakes were cleverly paired with popcorn and maple and served with Shishito peppers!

We sampled a few dinner cocktails served by Seth made with housemade ingredients.  The most remarkable:

 The Bell tower 

Rye Whiskey, Cognac, Carpano Antica, Green Chartreuse, Rosemary & Ginger Essence

&

 The Krakatoa 

Rye Whiskey, Smoked Orange Vermouth, Dolin Rouge, Dry Curacao 

We sampled two savory desserts:

 

Roasted parsnip cobbler with Ginger Ice Cream, Blueberries, Star Anise

Of all the root vegetables, I find parsnips to be the most intoxicating in scent and taste when roasted.  Using them in a dessert, for someone who doesn't enjoy overly sweet dessert post meal, is brilliant.  The tartness of baked blueberries and the spice play of the star anise and ginger ice cream brought together this dish of unexpectedly complex flavors.

Smoked chocolate bread pudding with Jacobsen Salt Ice Cream

There are few bread puddings on earth that I can tolerate.  Typically, it's a textural aversion I experience.  But smoke chocolate and add Jacobsen gourmet artisan salt ice cream and my interest is sparked.

Alden & Harlow was and is worth my dramatic crossing of the river.  I can't wait to head back for a larger sampling of the menu!  You should do the same!

Cooking Class with Private Chef Jason "Irie" Herny, Ocho Rios, Jamaica

Back in January, my mother and I attended an ocean view, outdoor private cooking class at The Great House at Prospect Plantation built in the early 18th century on the outskirts of Ocho Rios, Jamaica.  

Back porch of estate.  Photo credit: http://www.getyourguide.com/

Now, those who know me are well aware that I am not one to cook.  At this moment, since moving into my new place in November 2013, I have yet to stock my kitchen with one pot or pan.  BUT...offer a private cooking class overlooking the ocean in the Caribbean, on a sprawling estate surrounded by lush gardens and rooted in history, and am an all in!

Caribbean sea view from back porch of the estate where class took place.

I suppose I'm ready to cook!

We joined a small group of tourists under what's known as the Great Mahogany tree planted by Sir Winston Churchill in 1953.  After the 950 acre (currently 400 acres) property was purchased by Sir Harold Mitchell in 1936 and featured Jamaica's first hydroelectric power station, notable guests were allowed to plant a tree to commemorate their visit. Sir Winston Churchill's mahogany remains in the center of the yard leading to the front door.

Me & Mommy

Our garden tour lead by Chef Jason Herny (aka Chef Irie) included checking out the Pimento trees from which the fragrant wood was sourced for the grill used to finish our jerk chicken, thyme, scotch bonnet peppers, and an interesting Plumeria tree (aka the Frangipani tree) with origins from West Africa.

Chef Irie underneath the Frangipani tree.

Once settled in on the back porch and armed with a cool Red Stripe, the prep began.

Chef Jason "Irie" Herny

 We began with the steamed callaloo.

Callaloo bunch

After removing the membrane from the stalks, we cut the callaloo into one inch pieces and added to a skillet with green and white onion, small amount of diced tomato, sprigs of thyme, green bell pepper, and margarine.  Chef informed us that when a Jamaican says "add two spoonful", you should add four.

Seasonings for the callaloo:

We coated a boneless, skinless chicken breast with special seasoning in preparation for grilling over pimento wood and dousing with red stripe beer. 

I was chosen to man the grill!

The spicy sent of flaming then smoldering pimento wood was intoxicating!  The flavor it imparted to the chicken was unmatched.

Chef tending to jerk chicken on the grill

Next up was the Shrimp in Coconut Sauce which was eventually plated over yellow rice.

While we awaited the chicken to be finished, we formed and kneaded Festival, a fried dough/dumpling Jamaican dish.

Festival

We then prepped the sauce for the jerk chicken:

Final products were perfect:

Overall, it was a beautiful day to learn a few classic Jamaican dishes!  Chef Jason "Irie" Herny was an amazing teacher and host.  I strongly recommend partaking in this class if ever in Jamaica.  You can sign up, here.

Native Delight A Beachside Seafood Food Truck, Public Beach, Grand Cayman Islands

Native Delight immediately drew my attention when me and my family arrived at the beach in Grand Cayman Island for a day of relaxation.  One, I love a food truck and Two, it was run by two ladies who were clearly proud of the food they produced.  They took time with cooking and presenting their dishes.
 

The ladies were serving up majorly fresh seafood.  I loved my grilled fish made to order  with red beans and rice as well as the conch (ceviche style) salad.

Grilled whitefish with red beans and rice

Conch salad

If ever on Public Beach in Grand Cayman, I highly recommend paying Native Delights a visit!

Don't Miss It! I've Been Chosen as a Judge for the 2014 Movers&Shakers Cocktail Competition at Boston Center for the Arts (Cyclorama)

I have been chosen to be a judge at this year's Movers & Shakers cocktail competition this year!  

 

IT IS NOW SOLD OUT!  HOPE YOU BOUGHT YOUR TIX!  NONE SOLD AT THE DOOR...DON'T FORGET YOU IDs.

RICHARD BOUCHARD and MARKEYA WILLIAMS will join fellow judges ELIZABETH DOBRSKA and VERONIQUE LE MELLE on Wednesday, April 23 7-9 pm as they eat, drink and judge their way through the best food and drink samples that 20 of Boston's best restaurants have to offer. 

EAT. DRINK. VOTE.
Guests will gather as the city's best restaurants and caterers compete to craft a cocktail worthy being called a work of art. Fabulous food pairings will be presented alongside these creative concoctions to ramp up the competition, and YOUR vote will help to decide the favorites.

https://secure.qgiv.com/for/bca/event/48399/

Succulent Sundays (ArtBar): A Weekly Celebration of My Favorite Personal Food Photography

ArtBar with Troy Clark & Elizabeth Powell

Sonesta Hotel Cambridge, MA

My Full Review

Roasted Butternut Squash Risotto, Pumpkin Seed Brittle, Spiced Cinnamon Mascarpone and pickled whole cranberry

Pier 6, Charlestown's Premiere Waterfront Restaurant Launches New Spring Menu April 11th

Pier 6 Launches New Spring Menu

Pier 6, Charlestown’s Waterfront Dining Destination Launches New Menu

WHAT:             

Just in time for the warm weather, Pier 6, located on the picturesque waterfront in Charlestown, MA, is releasing its new spring menu Friday, April 11^th, 2014.

With new additions to the small plates menu like the Shrimp Ceviche with fresh avocado and grilled pineapple salsa served with fried tortilla ($10) and the Pier 6 Pork Ribs served with green papaya slaw and hoisin barbeque sauce ($11), and new large plate additions such as Grilled Salmon with artichokes and dandelion greens served with saffron aioli ($23) and the Grilled Half Chicken with roasted fingerling potato, Swiss chard and morel cream ($21), this new menu is sure to please. Those with a sweet tooth will delight in new additions to the dessert menu such as the Rhubarb Shortcake with mascarpone mousse and toasted coconut ($7) and the Cheesecake Brownie with coffee anglaise and whipped cream ($7), (Full Menu Below).

Pier 6 is open for dinner  every night from 5:00PM -10:00PM. Dine inside with scenic views of the Boston skyline and open floor to ceiling retractable windows, or dine outside on the upper deck on weekends and select weekdays (weather permitting). For more information please visit www.pier6boston.com or call 617.337.0054.

WHEN:             

New Menu Launch: Friday, April 11^th, 2014, 5:00PM

Dinner Hours: Sunday - Monday 5:00PM -10:00PM

              WHERE:           

 Pier 6 | 1 8^th Street | Charlestown, MA |02129

MENU:

Spring Dinner Menu

Raw Bar

Wellfleet -Cape Cod, MA

Island Creek - Duxbury, MA

Duxbury - Duxbury, MA

Umami -  Rhode Island

Malpeque - PEI

Shiny Sea - New London Bay, PEI

Shrimp Cocktail - $1.50 ea

Shellfish Platter  - lobster tail, oysters, shrimp, house made ceviche

Regular. $45  Large. $85

Salads

Red and Golden Beet Salad - toasted pistachios, dill, feta, horseradish vinaigrette $9

Shaved Fennel Salad - breakfast radishes, pea greens, orange, fresh thyme vinaigrette $9

Simple Arugula Salad -cherry tomato, balsamic $7

Small Plates

Marinated Olives $5

Housemade Spreads - hummus, romesco, herbed ricotta $9

Lobster Chowder - manzanilla sherry, melted leeks, sweet potato, bacon $12

Shrimp Ceviche - avocado, grilled pineapple salsa, fried tortilla $10

Maine Crab Cakes - shaved asparagus & carrot salad, green garlic aioli $9

Fried Oysters - house made tartar sauce, celery leaves $15

Pork Ribs -green papaya slaw, hoisin barbeque sauce $11

Sweet n Sticky Wings - cucumber, scallion $10

Large Plates

Lobster Roll - house pickles, red cabbage slaw, fries $23

Pier 6 Burger - Vermont cheddar, bacon, house pickles, fries $13

Grilled Half Chicken - roasted fingerling potato, swiss chard, morel cream $21

Sea Scallops - carrot-cumin puree, peas, pea greens, pine nut - -golden raisin brown butter $29

Salmon - artichokes, dandelion greens, saffron aioli $23

Skirt Steak - mashed potato, grilled asparagus, chimichurri $25

Grilled Swordfish - quinoa salad, sugar snap peas, mint yogurt $25

Gemelli - grilled marinara sauce, grilled vidalia onions, smoked mozzarella, basil $17

Dessert

Butterscotch Pudding - candied walnuts $7

Rhubarb Shortcake - mascarpone mousse, toasted coconut $7

Cheesecake Brownie - coffee anglaise, whipped cream $7            

About Pier 6: Pier 6 is one of Boston’s most-sought after restaurants for fresh seafood and waterfront dining. Opening in 2013, the newly renovated restaurant located on Pier 6 in Charlestown, MA has breathtaking views of the historic Navy Yard and USS Constitution, and is just minutes from Boston’s historic North End. Executive Chef Greg Reeves brings a creative, exciting approach to the menu featuring unique takes on classic New England cuisine. Pier 6 serves dinner and lunch daily as well as Saturday and Sunday brunch, and its robust bar programs serves wine, beer and signature cocktails at its two bars until 1:00AM. During the warmer weather, diners can escape to the award-winning patio for an al fresco dining experience. Just as the sea plays an important role in the dining concept, the restaurant and bar features many nautical design elements, three levels of dining including a roof deck, private dining room, mahogany bar, and floor to ceiling glass sliding doors with stunning waterfront views. Pier 6 is located at 1 8TH Street, Charlestown, MA 02129. For more information please call Pier 6 at 617.337.0054 or visit pier6boston.com. 

Succulent Sundays (Scampo): A Weekly Celebration of My Favorite Personal Food Photography

Scampo in Liberty Hotel

Beacon Hill, Boston, MA

Chef/Owner Lydia Shire

Executive Chef Simon Restrepo

My review as part of the Boston Foodie Tours 

Scampo's Famous Lobster Pizza

Tuna Niçoise Salad