At The Pass with Josephine Oliviero Megwa, Owner/Menu Influencer of Piattini Wine Cafe, 226 Newbury Street Boston, MA

Repost in support of Piattini after the recent building fire...

Originally posted 10/23/2013

I recently attended a small Wine Dinner hosted by Piattini and enjoyed myself immensely.  I will also be attending the next wine dinner featuring "Wines of the World".
 I was so impressed with Owner Josephine Oliviero Megwa, that I wanted to immediately add her to my At The Pass Series.

Tuna tartare

We sat in the beautiful private dining area and chatted like old friends catching up.  Josephine is very down to earth and open.  We discussed family, careers, food, wine, cheese, and life in general. 

As we chat over lunch/dinner, her beautiful staff carried in plate after plate of terrific food and a bottle of Piattini's own Montepulciano d'Abruzzo.  They will soon sell their own Chianti Classico and Pinot Grigio!  The Chianti will be DOC ( Denominazione di Origine Controllata) - Italy's strict regulatory body over the origin and authenticity of regional products).  The Chianti grapes grow in a valley where the soil (or terroir) is unique to the Chianti region (Classico subregion) and gives the grapes their distinct flavor, acidity, and color. 
Piattini has been bottling their own wine since 2004!

Piattini's Montepulciano d'Abruzzo is 100% Montepulciano grapes and sourced from a small producer in the region.
 Regulations require a minimum of 85% Montepulciano with up to 15% of Sangiovese.  It is medium-bodied, deep burgundy, fruit-forward (without being sweet), with aromas of dried cherry and a hint of baking spices.

In keeping with providing personalized, quality products to their clientele, Piattini will launch their own Partana organic olive oil sourced from a Sicilian producer. 
 Expect to see Piatini EVOO next summer!

Photo credit:  Yelp

 Several wine flights are offered daily for your tasting pleasure.

Josephine is the youngest of 10 children (the only one born in the U.S.) and her childhood nickname, she was one of 10 children, was "Piattini", meaning small plates.  Her mother gave her the moniker because she would eat the Antipasto, Primo, Contorno portions of the home-cooked meals prepared by Mrs. Oliviero and skip the secondi.  It was fitting that Josephine named her wine cafe (one of the 9 other family restaurants) in honor of her nickname, as her dream was to serve small plates, wine, and coffee in a little shop.  

Well, 12 years later, Piattini has met and exceeded her expectations!

With a previous life in fashion/retail, at the forefront of what Josephine delivers is beauty and style, from the terracotta and copper tones in the space to the presentation and quality of the food!  The pasta is handmade in-house, the sauces authentic and full of flavor, the salads fresh and bright, and the wine and cheese selection lovely.

Chef at Piattini making housemade pasta

When I inquired about whether there was a particular region of Italy that guides the recipes at Piattini, Josephine informed me that the style of food has several regional and provincial influences with a heavy Central and Southern Italian influence (e.g. Umbria, Veneto, Abruzzo, Campania, etc.)   

The food is the epitome of traditional Italian - simple, high quality ingredients with beautiful results while avoiding elaborate, complicated preparation and presentation in lieu of taste.

We started with a grilled Italian flatbread sandwich I'd never had before - a Piadini.  In Italy, the griddled bread is made with lard.  Unfortunately, this isn't the case in the States, Josephine shares.  

She ordered the veggie piadini (Vegetario) made with zucchini, summer squash, red peppers, Portabello mushroom, and smoke mozzarella.  

I ordered the Manzo piadini.  The soft, chewy bread was filled with juicy, shaved steak, meaty mushrooms, sweet caramelized onion, sharp, melty bleu cheese, and peppery arugula.

The Manzo Piadini

Vegetario Piadini

The Artisinal cheese selection is extensive.  There are 10-12 cheeses rotated at any given time.  A "cheese card" is provided to guests for their selection and a slot is available for entry of the day's special.

We sampled three beautiful cheeses served with house made fig jam, olives, and Iggy's bread:

The Piave, a cow's milk cheese, named after the river Piave in Veneto, Italy.  It is a hard, yellow, with a full-bodied, intense nutty flavor.  Its flavor is known to intensify with age.

The Robiola, a soft cheese made from a unique blend of cow, sheep, and goat's milk.  It can be served fresh (as it is at Piattini) or aged.  It was smooth and creamy with a rich, milky finish.  The Robiola was beautiful when spread on a piece of Iggy's bread with fig jam!

The Sardinian Gold, the night's special is aged 9 months.  It is a hard, aged cheese with a sharp toffee notes. Very beautiful, really rich with moderate sharpness.

The handmade pasta doesn't end at the fettucine!  I thouroughly enjoyed a beautifully dense ravioli dish (Vitello ravioli sage) filled with flavorful, tender ground veal topped with fresh mushrooms and sage bathed in a perfectly thick Marsala wine sauce.

Vitello ravioli sage

The homemade meatballs were filling - not your typical mushy mess - the meatballs at Piattini have bite, are full of substance and flavor.  They are served with a chunky tomato sauce and shredded Parmesan cheese.

Homemade meatballs

 

Ravioli di Zucca Gialla

Photo credit: TableCritic

The Ravioli di Zucca Gialla is a fan favorite at Piattini.  It features tender, sweet butternut squash raviolis in an apple cider, brown sugar, and sage.   
Josephine shared that when they have attempted to remove the dish from the menu for seasonal purposes, most customers were disappointed.  It is now a year round offering.

 The Pollo al Mattone ("chicken cooked under a brick") is prepared using a Statler (bone in breast + wing) chicken breast and it was stellar.  A Springer Mountain Farms free range chicken breast is cooked in its own juices (au jus) and settled over creamy mashed potatoes and sauteed spinach.

Finally, I sampled a lovely seafood entree of seared scallops over a bed of tender butternut squash and sauteed spinach.

For dessert, I was offered, the gluten-free chocolate brownie, served warm with a creamy, rich pumpkin gelato.  I tend to shy away from gluten-free desserts as they often have a strange, crumbly texture.  The gluten-free brownie at Piattini was moist, rich, chocolatey goodness and who wouldn't love a pumpkin gelato!?!

 Josephine and I spoke for hours over phenomenal food and wine/spirits.  It was only days later that I followed up with general questions that are typically part of my chef/owner/industry personnel interviews.  We had such a fabulous time together!

In addition to sharing about the ins and outs of the history and soul behind Piattini, Josephine also share a few fun facts.

The "strangest" thing in the Megwa household's kitchen is Coniglio which is rabbit meat.  I always enjoy asking food industry people this specific question because I usually adore or would love to try the product!  I will certainly try anything...twice!  I fell in love with the tender, dark, juicy meat of rabbit many years ago and along with the family's canned/jarred veggie and herb preserves, I'd dine at their table any day!

I think I may have met my match as far as another person loving NYC as much as I do!  Growing up just one half hour or so outside of Manhattan, "The City" was my absolute first love!  It is and continues to be a part of my soul.  Josephine has a love for one of the premiere local products out of NYC...bagels and other fresh baked goods.  Amongst her favorite places to eat in the United States is Del Posto and Babbo!  This lady knows where to go for good eats you can trust for consistency and agrees there are MANY good places to eat in the city!  

I am personally always interested in knowing what REAL food industry people feel about the food truck movement - those who's opinions about the proverbial "Bricks and Mortar vs. Food Truck" phenomenon which advertisement hungry organizations try to manipulate into a real "battle" truly matter.  I have been pleased over the past year to discover that people who own quality bricks and mortar properties, those who are excited about local Bostonians or people in any city where they are located in the country/world are able to learn about an authentic, novel cuisine are excited about food trucks and their accessibility.  Josephine has joined numerous significant industry masters in her enthusiasm for the masses experiencing "interesting food" and she is " thrilled about the food trucks in our city!"

I anticipated a terrific answer about her desired "last meal on earth".  Josephine's answer spoke volumes about the inspiration behind her entire family's culinary success and the passion behind the work:

" My wish for my last meal would be to have my mother make my favorite dish -stuffed zucchini blossoms with potatoes and string beans...YUM!"

Dining at Piattini is an absolute must-do for all!
Have you dined at Piattini?  Please share your thoughts in the comment section below!

Disclosure:  The majority of the meal in this review were provided at no cost by Piattini.  My views are my own.

Repost from March 2014: At The Pass with Karen Akunowicz, Executive Chef of Myers + Chang, Boston, MA

REPOSTED FROM MARCH 2014

 I have been "at the pass" with Karen, Executive Chef at Myers + Chang, on a number of occasions.  This particular afternoon, we sat down over Japanese green and jasmine hot tea and chat about her culinary and life paths.  Karen is one of those chefs that will remain eternally humble throughout all of her successes.  She has the type of personality that draws people to her.

A favorite dish of mine at Myers + Chang:  Indonesian fried rice!

I've adored Chef Akunowicz and her extreme talent for a couple of years now, ever since attending her "Sexy Summer Salads" cooking class back in 2012.  You can read about the class, here.  Chef hosts a number of different class throughout the year.  I advise you to go to the Myers + Chang website to sign up now as they fill very quickly.  I'd suggest that you sign up for their email list to learn about classes first.  They are held the first Saturday of the month.  Three dates are usually posted.  The already sold out next classes (Mar. 1st, Apr 5th, and May 3rd) is entitled "Three Little Pigs" where Chef will "focus on the most delicious of the farm animals").  Other events are communal dining experiences for just $88 (88 is a lucky Chinese number) where you will be hosted and served by Karen and the spectacular M+C staff, family style.  The last one on the Lunar New Year, featured dishes like:

Thai style clam chowder, sesame cucumbers, Filipino eggrolls using the sous chef's mother’s recipe, stuffed pork loin with shitake mushroom and Asian pear over greens that was sliced and served at the table, long beans (almondine), which are symbolic of longevity for the new year.  Heather is paired wine and beer with all dishes.  "We love doing things to promote community", says Chef Akunowicz.

Chef Karen Akunowicz at What's Your Beef? Event 2013- BCAE.

Chef Akunowicz began her journey into the culinary world in New Jersey, our mutual home state.   She speaks of this immersion as, "not your typical story of growing up cooking with grandma".  Cooking was one many traditional chores in the Akunowicz household growing up.  "It was along the same lines as cleaning the bathroom or raking the leaves.  Cooking wasn't inherent in me then." 

She recalls a pretty funny moment after having graduated high school when, one day, her mom gave her the keys to the car (which she never did) and simply stated, "Don't come back without a job."  That day, she accepted a job as a waitress in one of our hundreds of diners in the State of New Jersey!  The only other industry to even pose as a rivalry to diners would be malls!  

Two Fun Facts: 

1. New Jersey has the most diners in the world and is sometimes referred to as the diner capital of the world.
2. North Jersey has the most shopping malls in one area in the world with seven major shopping malls in a 25 sq. mile radius

Sources: http://www.50states.com/facts/newjerse.htm#.UxSscs61dSk and having been born and      raised there.

So Chef has been working in the food service industry since the tender age of 16 or 17.  She now has spent almost 20 years of her life working in the hospitality industry.

During her college years at University of Massachusetts-Amherst, she spent several summers back in Jersey working at that diner.  During college, she also spent time working at Claudia's Bakery where she began working front of the house then moved into the kitchen where she could be found doing anything from hand-washing dishes to scooping muffin batter into pans, baking cookies, or peeling onions.

After earning degrees in Social Work and Women's Studies, interviewing for jobs in her areas of study proved to be a challenge.   She then accepted a position as a cocktail waitress and worked in a variety of restaurants around Boston where she learned so much about the industry and how kitchens run.

Eventually, she considered applying for a Masters degree in Social Work and a girlfriend at the time, whom she only began cooking at home to impress, inquired, "Why are you applying to grad school when all you you talk about is what you will do when you run your own restaurant."  Karen describes this as an a-ha moment.  After having cooked, what she describes as awful food for her girlfriend at the time, think oversalted puttanesca with tons of un-rinsed olives and capers, she felt she had the drive, passion, and ambition, but looking back, not the skill set.

Chef Akunowicz, quit her job in a restaurant, applied to and matriculated through the Professional Chef's program and Cambridge Culinary School during which time she bartended at Via Matta and spent the next year honing the craft that we all enjoy today at Myers + Changs.  Via Matta is where she first met famed restaurateur Christopher Myers and the rest is solid history.

Chef Akunowicz considers her sister to be one of her greatest inspirations.  "She is a powerhouse.  One of biggest cheerleaders next to our mom.  A mother of two and a PhD.  She is my biggest inspiration and supporter."  About working with Joanne Chang and Christopher Myers, Karen says, "From day one, they have been mentors, friends, and bosses. They push me and inspire me, not only as a chef but as a human, in showing that they really see my potential and want to help me get further. These are people with their names on the door that entrust me to do things right thing everyday.  It inspires me to be that person for other people.  It’s such a gift."

Cooking show and food television are always things I am curious about when interviewing a chef.  Chef Akunowicz had a similar response to this line of questioning that most local celebrity chefs have, in that it is pure entertainment and can be misconstrued, as much of reality tv can be, as REALITY.  The downside, Chef shares, is that "Kids getting out of culinary school today truly believe that they will graduate and immediately become famous.  There are many years of working for twelve dollars per hour, if you're lucky, as a linecook."  Things are not instantaneous.  This goes for every industry.

Balancing life and love and career can be challenging for any professional man or woman.  I love the way Karen and her fiancee LJ are handling making balance work for them both.  Every Sunday, they go our to a restaurant, toast with champagne to their engagement, and get to working on the next set of plans.  Most of these Sundays are at Barbara Lynch's The Butcher Shop where the staff are fully ivested and involved in the planning.  Their band designer is Laura Preshong on Tremont Street and Karen speaks very highly of her as well.  One of he latest wedding planning faux pas was, after writing all of their invitations complete with a specially made stamp by Karen's mother, the price of stamps changed the very next day.  Karen, and imagine LJ as well, took it all in stride.  The harshest thing Karen had to say about the situation is, "I had to put tacky ass 3 cents stamps on my wedding invitation!  Only me!" 

When digging deeper on balance in life, Karen shared something so profound, I cannot NOT share it on this post:  "Balance in life is a goal.  I know it will never be perfect, but I love my career and it gives me so much joy.  People say that when you’re on your death bed, you wont worry about how many hours you've worked.  And to that I say, but I will be proud of what I’ve done.  I will know that I was successful.  Me, a girl from Kearny, New Jersey, who with the support of my loved ones, became successful in this industry."

To that, I say:  More power to you Chef!  I feel you are one of the most talented chefs I've had the pleasure of getting to know and super sweet to boot!  She gives of her time and talent and has recently been invited to represent Massachusetts in D.C for the Share Our Stregnth/No Kid Hungry campaign gala...that's just how she rolls!

Congratulations a million times to you and LJ on your May nuptials!

After our interview, Karen prepared a few newer items from the lunch menu for me at the chef's bar (my favorite spot in restaurant)!  Bring on the sexy salads!

Kale and shaved persimmon salad with semi-firm tofu, shaved fennel, with Korean chili vinaigrette

The kale salad was an amazing combination of flavors.  The base being the hearty kale adding texture and intense flavor combined with the sweet, acidity of the persimmons adding its own tender, fibrous textures.  Given, the Korean chili vinaigrette and smooth, rich tofu cubes, this salad transports me into the middle of August with a chilly yuzu-based cocktail in hand, basking in the sun.

Another beautiful salad du jour:  The roasted Brussels sprouts sweet and sour dish.  Beautiful, tiny heads of Brussels sprouts are tossed in a tangy sweet and sour sauce with pickled onion for acidity and black sesame seeds adding lovely texture to each bite.

Sweet and sour Brussels sprouts

My final tasting before running off to work myself was a smoky, wok-prepped kimchee quinoa bokkeumbap, a Korean dish typically served with rice.  Karen's was tossed with Brussels sprouts, Bulgoki beef, pistachio nuts, and edamame.

Kimchee bokkeumbap

 Head over to Myers + Chang and sample some of the goods.

Thanks to Chef Karen Akunowicz for her time and sharing her talent with us all!

Disclosure:  This meal was provided at no cost.  All thoughts and opinions are my own.

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