Succulent Sundays (Eastern Standard Kitchen & Drinks): A Weekly Celebration of My Favorite Personal Food Photography

Seared salmon over sweet corn, blistered shishito pepper, lemon aioli

Lobster B.L.T

Butterscotch bread pudding, praline ice cream, salted caramel

Interviewed by Boston Center for the Arts!

The BCA’s Cynthia Woo, Associate Director of Engagement interviews distiller Maggie Campbell and blogger, Markeya Williams for Art of the Cocktail: The Labor of Liquor. CW: How did you get into your field? MC: I happened to run across the Oban distillery in Scotland traveling in my college years. After school I became a sommelier and worked closely with fine spirits and different distillers as part of my work. These two experiences inspired me to take my tasting skills and knowledge and become a distiller myself. MW: Regarding the food and cocktail industry: I was lucky to have been raised in a family who appreciates great food and travel. Food has been a major part of our celebrations and even mourning. As an adult, I've continued with my love of food and travel and most recently spirits and cocktails. The Boston cocktail scene has been extremely warm and welcoming and when I decided to write about my experiences with chefs, in restaurants, on the receiving side of the stick, etc., I found a wealth of knowledge and just all around great folks. CW: What is your favorite part of your job? MC: I get to communicate and celebrate with people through my product. At the end of the day I can see the real physical result of my work and share it with others. I hear about wedding cocktails, drinks over an amazing meal, their neat pour to relax after a long day, or celebrating a holiday with a family toast. People are usually happy to see me and connect my work to an enjoyable moment. MW: Food+Cocktail-wise, I love having the ability to join my passion of giving back and my appetite through philanthropic food and cocktail events for organizations and causes in which I truly believe. CW: What is your favorite Rum Cocktail MC: It depended on the experience. I order fresh lime daiquiris if I'm having a day drink, tiki drinks at sunset, or a rum old fashioned for after dinner. MW: I'd have to say a perfectly made rum punch. I've had this cocktail in the States and on a number of islands. I'd have to say my top two experiences were in Turks & Caicos and Barbados. CW: Maggie, would you give us a sneak peak of what participants will learn on October 1 – maybe about the process – or a cocktail recipe? MC: What is a crafted spirit, and why it matters, how it's made. How to hold your own in the world of booze and how to drink well at home. CW: Markeya, would you point us to some interesting reading on rum in prep for the October 1 event? MW: Here is a link covering a cocktail made by phenomenal bartender, John Drew using Privateer Rum in a milk punch. For more on Markeya’s thoughts on rum visit the following links: The 2012 Barbados Food+Wine+Rum Festival Appleton Estates Rum cocktail event during Thirst Boston 2013 Grand Ten's Medford Rum

 

Zenato Wine Dinner @ Piattini Wine Cafe, 226 Newbury Street, Boston, MA

I've attended a couple of wine dinners at Piattini, which you can read about here and here, and they are always amazing.  You can also read my interview and food review with Owner/Menu Director Josephine Oliviero Megwa, here.

It promises to be another intimate evening with spectacular Italian eats and guided (but not stuffy) wine tasting and pairing.

Zenato Wine Dinner

Monday 10/6/14- 6:00PM

Join us as we explore the fine wines of Zenato, Veneto Italy. The esteemed fine wines will be paired with exquisitely prepared classic Italian dishes.

Our Guest speaker will be Mr. Austin Sitts- Wine Bow

Menu

Reception

Zenato Lugana di San Benedetto DOC 2012

First Course

DIVER SEA SCALLOP AND PANCETTA ENVOLTINI/ GRILLED ROMAINE HEARTS/ARRABIATA SUGO

Zenato Valpolicella Superiore DOC 2011

Second Course

HOUSE MADE POTATO GNOCCHI/WILD BOAR BOLOGNESE/SHAVED PECORINO

Zenato Ripassa Superiore DOC 2010

Third Course

DRY AGED BONE IN SIRLOIN/GRILLED POLENTA/RED WINE REDUCTION YOGURT/BRAISED BROCCOLI RABE

Zenato Amarone della Valpolicella Classico DOC 2009

 

 

About Piattini

Piattini is an upscale restaurant and wine bar specializing in regional Italian cuisine and exceptional wine located on Newbury St. in Boston, Massachusetts’s fashionable Back Bay neighborhood. Opened in 2001, Piattini means “small plate” in Italian, thus the emphasis on shared tapas style offerings where guests can sample a variety of different hot and cold plates, or select from Piattini’s always changing lunch and dinner menus which include traditional sized dishes.  

Similar to the owner’s ancestors in Italy, Piattini is committed to using the finest ingredients with a menu that combines the authentic flavors of yesterday, while adding the creativity and diversity of today. Known for their robust educational wine program,  the experience of choosing from the vast selection of exceptional wines is enhanced as each glass is accompanied by a small card detailing the region, tasting notes, and other pertinent information.  

The intimate dining room and secluded outdoor patio provide the perfect atmosphere for after work gatherings, drinks at the bar, wine tastings and private functions alike.  

Piattini is located at 226 Newbury Street Boston, MA, 02116. 

  For more information call Piattini at 617-536-2020 or visit www.piattini.com.

 

Succulent Sundays (Piattini Wine Cafe): A Weekly Celebration of My Favorite Personal Food Photography

Repost: I'm sure Piattini will rise above after the recent building fire!

Meeting up with Josephine Oliviero Megwa (Owner of Piattini Wine Cafe) is always a treat and it had been way to long.  During our catch us session, in between her being the fabulous hostess she naturally is, she sent out a couple of amazing small plates. 

 I'd just had a relatively large brunch date with my girlfriends, but couldn't resist the beautiful seafood in front of me.  

Lobster, with it's glowing sunset colored split shell and tender, sweet, inviting flesh set upon perfectly cooked risotto.  The lovely clams, bathed in white wine sauce and diced tomato served as a reminder that summer is beautiful, but fleeting and that tomatoes are definitely back in season!

 

Check out my numerous reviews and an interview with Josephine here, here, and here.

Stellar Evening at Toro NYC! Part of 24 hour Foodie Tour/ Greedy Girls Reunion August 2014

I organized a NYC dim sum and tapas tasting for my girlfriends and watched the expansion and blossoming of palates in a single day...I felt like a superhero!  This must be what chefs feel like everyday...lucky guys!

Me and the girls at Park Bar 10th Ave with awaiting our Toro resies over rye and Sangria

I had to check out Toro NYC as its Boston location is one of my favorites and so are Chefs Jamie Bissonnette and Ken Oringer!  
You can read my two reviews of Toro Boston here and here.

Toro serves Barcelona tapas in far western Chelsea.  It's sexy, grounded space seats 120 beneath 18 foot windows- a food photographer's dream!

With much more space in comparison to the Boston site, Toro NYC presents an intimate setting with sexy dim lighting, slick, earth-toned surfaces of wood and granite, glass and metal.  This portion of the old Nabisco factory's space has a stark contrast to building neighbor Del Posto by Tom Colicchio (of brilliant restaurateur and Top Chef fame), but only in appearance, not quality of class.  It's smooth tops versus white tablecloths.  The quality of food is parallel, though the styles very different and leading in its own lane.

Photo credit: Missy H.

We were greeted by kind, smiling faces, including Andrew and other fabulous front of the housers.

La plancha is near the rear of the space with seats to allow for up close observation of the magic created by Chef de cuisine, Charlie Trotter and staff.  This area abutts a gorgeous vined green wall nestles in the far left corner.

Photo credit: http://gothamist.com/2013/09/23/boston_chefs_open_toro_a_barcelona-.php#photo-1

The seasonal resurrection of ingredients highlighted by server Josh, who would explain the entire prep from farm to table and its flavor profile of each dish if allowed.   He's just that excited about the food that he's been charged to present- and rightfully so.

He tells us of his relatively recent shellfish allergy revelation after having eaten at Toro during training.  I found this a bit curious, and so did Hadiyyah- our youngest Foodie Day participant- who said, " It's so strange that He's an adult and just realized his shellfish allergy."  Josh proceeded to tell us that he's originally from Colorado and us bay and port lifelong dwellers instantly and shamefully forgave him without judgement.

Now that I think of it, his discover of shellfish allergies was definitely better than the one that my mother told me...she was on a date...there was eyeball swelling...and a closed throat.  Enough said!

After an earlier dim sum feast at Nom Wah in the belly of Chinatown at the oldest dim sum tea parlor in NYC, a stroll and L'Arte del Gelato on the High Line, and a sip or two of rye whisky and red sangria at Park Bar 10th Ave , I was desperately craving a dry cava to feed my Veuve Cliquot hangover and hair-of-a-bigger-dog vodka martini once I landed in NY.

We ended up ordering a bottle of a lovely, dry cranberry and blackberry noted Spanish sparkling rosé:  Joseph Foraster Rosé, Trepat Penedes, Spain.

I was excited to see a few of Toro Boston's staples (and general Spanish tapas' staples) on the menu, especially the Maiz Asado con Alioli y Queso Cotilja, Pimientos Del Padron, Gambas Al Ajillo, and Asado De Huesos.

New to my palate was the tuna tartare (with everything the kitchen loves)- a fatty, garlicky, rich, and mildly spicy raw tuna glorified by the aforementioned rosé.

After the smiles induced by the delicate tuna tartare, we moved on to several more well executed dishes and few that missed the mark in only small components.  

The Morcilla con Habas (lamb and pork blood sausage with fava bean stew), courtesy of the chef, was a lovely bite.  Crisp, juicy, beautifully deep burgundy colored morsels atop bright fava and smooth sheep's milk, house-whipped ricotta.

Morcilla con Habas (lamb and pork blood sausage with fava bean stew) with sheep's milk ricotta

Unfortunately, I didn't get the opportunity to sample the pretty hamburguesas with tomato jam and pickled red onion, but the table gave them a clear thumbs up!

Hamburguesas with tomato jam and pickled red onion

 

The Panceta de Cerdo (pork belly) was amazingly moist and fork tender in the center with crisped outer fatty layer.  It was sadly paired with bland, but crisp triangles of green tomato, both served over a mild, unremarkable smear of yellow curry aioli and adjacent to a green tomato relish.  A lovely presentation, yet the pork was definitely the only star on the dish.

Panceta de Cerdo (pork belly) with crisp triangles of green tomato served over a yellow curry aioli

In keeping with the East Indian flavor theme, the Mollejas (grilled veal sweetbreads with celeriac, cardamom honey, pickled lime, cashews, cilantro, and mint).   

A colorful dish of tender sweetbreads and magnificently layered flavors.

Mollejas (grilled veal sweetbreads with celeriac, cardamom honey, pickled lime, cashews, cilantro, and mint)

Wishing it were served warm, the Corazón (smoked beef heart) was sliced roast been thin and served atop toast and a thick Romesco sauce.

Corazón (smoked beef heart) was sliced roast been thin and served atop toast Romesco sauce

At this point, we began to realize, but not regret, the richness of our meal.  We moved on to the Asado de Huesos (roasted bone marrow with radish citrus salad and beef cheek marmalade).  A phenomenal bite of warm gelatinous bone marrow smeared on toast and topped with a perfect addition of acid from the mandarin and grapefruit, finished with tender shreds of juicy beef cheeks and sprinkle of smoked paprika.

Asado de Huesos (roasted bone marrow with radish citrus salad and beef cheek marmalade)

In keeping with our organ meats and rich offals, the Foie gras y melocotón (pan-seared foie gras with smoked peaches, whiskey gastrique, and hazelnuts) was definitely in order.  I'm very much into sour, sweet, and crunchy with foie gras.  I can say that the pickled, grilled peaches was wonderfully different...'tis the season!

Foie gras y melocotón (pan-seared foie gras with smoked peaches, whiskey gastrique, and hazelnuts)

The absolute bite highlight was the uni spoon...loaded with cool, creamy uni, caviar, a quail egg, and Iberico ham crumble.

Uni, caviar, a quail egg, and Iberico ham

My face before the uni spoon:

My face after the uni spoon:

Ugly Ecstasy...LOL

How was your experience at Toro NYC?  Leave a comment in the box below!

Art of the Cocktail: The Labor of Liquor- A Collaborative Visual Arts Meets Liquid Arts between DrFoodie (Myself) and Boston Center the Arts Mills Gallery

My vision of an artful cocktails/spirits series has come to fruition thanks to collaboration and support from Boston Center for the Arts and Mills Gallery.  First event is during Artweek Boston on October 1, 2014.  Seminar & Tasting by Maggie Campbell and Kevin Martin of Privateer Rum, Ipswich, Ma!  Two sessions available (6-730 and 8-930)...get your tickets now! 

 

Cocktails and visual arts come together in an illuminating tasting amidst the Boston Center for the Arts’ exhibition “Labor in a Single Shot.” Food+cocktail blogger, Dr. Markeya Williams (“Traveling Foodie in 4” Stilettos”) and Head Distiller, Maggie Campbell of Privateer Rum (Ipswich, MA) host an intimate conversation about rum. Learn how it’s made and how it’s incorporated into hand-crafted cocktails.

Inspired by the themes of labor in the Mills Gallery exhibition, the evening highlights the process and work behind creating liquor and cocktails. With Campbell, explore the creative and artistic process of distillation, the aging-process, rum’s distinct flavor profile and its use to craft the perfect cocktail while enjoying a private viewing of the Mills Gallery exhibition!

21 plus, proper ID required for entry. Tickets are $25 and are available at www.bcaonline.org. Limit 20 per session.

                 

Future seminars will include a number of ladies from LUPEC Boston, Domingo-martin Barreres, Booze Époque, and many more.