Beaujolais Nouveau at Café De La Nouvelle Mairie, Paris, France, November 2014

Back in November of 2014-during my birthday week in Paris, Franc- I had the pleasure of experiencing one on the annual November festivities celebrating the red wine produced from Gamay (Gamay noir à Jus blanc) grapes in the Beaujolais region of France with American expat and Italian friends.

Beaujolais Nouveau is celebrated on the third Thursday in November.

Parisians take to the street walking from one wine bar to the next sipping (and guzzling) the young wine which according to Appellation d'origine contrôlée (AOC) regulations must be sold in the same year in which it was harvested.   The grapes also must be harvested by hand after which they undergo carbonic fermentation and are bottled just 6-8 weeks after harvested.
These wines do not improve in the bottle, even after years of being held.  They can also be used in cooking.

 

There's no finesse or pomp and circumstance in its handling and production, but the jubilee surrounding its celebration more than makes up for the lack of refinement. 

We spent the night amongst locals dancing and singing along with the live band playing jazzy, New Orleans-style music.

The awesome band had the people moving.  I found Parisians to be more fun when tipsy!

 We enjoyed a few bites and plenty of wine...

The sausage and lentils were delicious.  Large rounds of sausage sat upon tender lentils and carrots.

Sausage and lentils

Two rich dishes made their way to our table as well- the Terrine de Lapin (rabbit terrine) and the Paté en Croute (foie gras and mushroom pie)

Rabbit Terrine

Foie gras and Mushroom Paté

The Daube de Boeuf  "Aubrac", Petits Légumes (Beef stew with potatoes and carrots) was a perfectly simple, warming dish for the misty November evening.

And the party was definitely not confined to the restaurant.  People's personal vehicles served as bistro tables!

 

Beaujolais Nouveau 2014 was a once in a lifetime experience and probably the most fun I had in Paris.

Appleton Estates Sponsors Jamaican Bartenders' Brunch @ The Hawthorne for Thirst Boston 2013

Jamaican Morning Fix: Appleton Estate Reserve rum, Pomegranate grenadine, Lemon juice, Orange, and Mint

As I walk through the front door of The Hotel Commonwealth, past a few valets, and towards the door of The Hawthorne.  I overhear two hotel guests ask one another, "Hey!  I wonder what's going on in there?".  Their curiosity is piqued by the jammin' tunes blaring through the walls.  

It's cold outside, so walking into the warmth of The Hawthorne is a welcome change.  It feels as if you are stepping off of a plane in the Caribbean to begin your vacation.  
There are tons of familiar, happy faces holding beautiful cocktails with silver swizzle sticks!

Me and two of my most favorite ladies ever!  My friends Mich and Jax!

Our section.  From left to right - *A Classic aged daiquiri with Appleton Estate V/X, lime and fresh fruit; *An Appleton Rum Fizz with Appleton Estate Reserve, Appleton Estate 12 year, lemon juice, spiced black tea simple syrup, egg white, seltzer mint; & a *Jamaican Morning Fix (shown above)

The soulful music of the reggae band (out of Brooklyn) makes all the difference in transforming the swanky bar into an island retreat.

There were two bars, as is the case typically with events at The Hawthorne.  

The Main Bar featured: 

The Jamaican Morning Fix and Appleton Rum Fizz (described above)

& 

 Jamaican Iced Coffee 

 Appleton Estate 12 year, Grand Marnier, Vanilla Demerara syrup, cold-brew coffee, whipped cream, and cinnamon

Appleton Estates rum and Vanilla Demerara shots

The back bar/Swizzle & Daiquiri Bar featured:

Daiquiri (described above)

Swizzle

Classic swizzle with Appleton Estate V/X, fresh fruits & tweaks

Add ons included:

Syrups (honey, ginger, simple, or spiced black tea)

Whole Fruits (pineapple, mango, watermelon, blackberries, strawberries, and oranges)

Herbs/Bitters (mint or  Dales's Pimento)

Booze (Maraschino or Allspice Dram)

It's always a pleasure to run into Colin Asare-appiah, brand ambassador for U'Luvka Vodka in the USA and co-founder of LAB Bar (London Academy of Bar tending in London) and chat with him about the industry.  You'll always learn something new!

Me and Colin Asare-appiah

Jax, Ced, and Colin

The Caribbean-inspired food was amazing!  Juicy jerk chicken thighs, stamp & go fish cakes, sweet potato stew, salads...simply delicious!

Great times with entertaining and interesting fashion statements to boot!

Disclosure:  Though I received media passes for all events and seminars at Thirst Boston 2013, all opinions written about events and seminars are my own. 

Get Buzzed: The Beehive Presents New Summer Cocktail List

 

Sip on summer at The Beehive located in Boston’s South End, with new seasonal additions to its cocktail menu. Known for its eclectic menu where dishes ranging from Eastern European, to Mediterranean and Latin American rest comfortably next to each other, its summer cocktails are no exception.

Crafted by The Beehive’s talented bar team, the new summer varieties such as the Classico, made with sweet Lemongrass-vanilla Simple Syrup, Soda, Vodka, and Cocchi Americano ($11.50) incorporate innovative ingredients, perfect for cooling down on a hot day or starting off a great night. 

For something fuller try the Bishop, created with Cognac, Yellow Chartreuse, Byrrh Aperitif and Cinnamon Syrup, ($13.50) or the Fog-Cutter with Gin, DQ Gold Rum, Orange & Lemon juice, Orgeat Syrup, and Black Balsam Currant ($12), which exemplifies the tastes of the season while maintaining the unique, flavorful combinations you’ve come to expect from The Beehive.

The Beehive’s new cocktails pair wonderfully with live nightly performances ranging from jazz to blues and everything in between. Sip on the drinks at the bar, or enjoy them with The Beehive’s renowned cuisine from Chef Rebecca Newell. Visit The Beehive’s website for weekly calendar listings of performers and other special events. Reservations recommended.

The Beehive is located at 541 Tremont Street, Boston, MA 

The new cocktail menu will be served throughout the summer!

     

BEEHIVE COCKTAIL MENU

Queen Bee (Vodka, Fresh Grapefruit, St. Germaine, Champagne) 12.5

Valentino Martini (Vodka, Blood Orange, Passion Fruit) 12

Super Perfect Martini (St. George Gin Terroir, Dolin Vermouth Blanc, Stilton Stuffed Olive 14.5

Strawberry Margarita (Milago Silver Tequila, Strawberry Puree) 12

Beehive Julip (Gold Rum, “Creole Shrubb” Liqueur, Orange, Fresh Mint) 12

Classico (Lemongrass-vanilla Simple Syrup, Soda, Vodka, and Cocchi Americano) 11.5

Bishop (Cognac, Yellow Chartreuse, Byrrh Aperitif, Cinnamon Syrup) 13.5

Fog Cutter (Gin, DQ Gold Rum, Orange & Lemon Juice, Orgeat, Black Balsam Currant) 12

  *Modified Image Unlimited Communications, Ltd. Media Release*

Russian Cuisine...Next time Vodka @Stoli Bar & Restaurant, Brookline Village, MA

Rule #1:  Never go out for Central+Eastern European food when sleepy.

In stating that, I'd like to ensure you that I gave Stoli Bar & Restaurant a fair shake, though I longed for my bed.   

It was a chilly night but I was determined to not allow yet another LS certificate to expire and this was my last chance as I was booked solid in town and then out of the country around the deadline.

Stoli's dimly lit, deep red atmosphere with imposing furniture didn't help my cause, though the live accordion did keep me somewhat upbeat as I sampled dishes with bits of Russian, Ukrainian, and French influence.

Chef Fred Dinov has received accolades which seemed to have expired.  The few that are currently public were awarded several years ago.  By today's standard, based on the quality of the food we received, I would hardly describe the menu as "haute cuisine".

Service was adequate but unenthusiastic.  It seems the server was even bored with the drab Living Social deal prix fixe menu.  Luckily for her, and me I guess, I almost always still order from the full menu when using deals.  Once I asked for the full menu, she perked up a bit and made a few recommendations.

 We started with a nice, fresh Allandale Farm spinach salad with tomato, radish and house oil-vinegar dressing and the hot (warm) borscht that was listed as "cold" on the menu.  The borscht was traditional, made with beets, shreds of potato, carrots, and cucumbers, but lacking the citrus and vinegary highlights I would have like to experience.  It was dressed with a dollop of sour cream and a sprinkle of dried Allandale Farm herbs.
We also ordered the mushroom soup which was purely unremarkable and mundane.

Our second course consisted of the potato latkes (a recommendation of our waitress) was my favorite dish of the evening.  The simply-seasoned, crisp, moist latkes were capped with generous portions of rosebud-shaped house smoked gravlax and red caviar nestled in a line of sour cream.  The velvety sour cream and starchy potato complemented the salinity of the red caviar and gravlax.

The presentation was charming.

Potato latkes with gravlax, sour cream, and red caviar

The Vegetarian Delight crepe was disappointing with its dry shroud and soggy, overcooked vegetables (spinach, onion, zucchini, tomato, and red bell pepper) and mozzarella.

Veggie Crepe

 
Momentum was not gained with our entrees.

The sauteed duck breast in cabernet, prunes, cranberry and apricot sauce was slightly overcooked and sadly without a crisp on the skin.  It was also egregiously oversalted.  It was served with stiff, unattractive mashed potatoes which lacked appeal.  The highlight of this dish was the fruit flambé atop the potatoes.

Flambé:  the highlight of this duck breast dish.

 The Chicken Stroganoff had a decent flavor, but the bits of chicken were dry and overcooked, though drowned in the creamy sauce.  The pickled salad was just OK and at the very least added a bit of color to the dish as the sad mashed potatoes made another lackluster appearance.

Chicken Stroganoff

And dessert:

A Fruit Blintze, no ice cream.  These crepes were much more moist when compared to the Veggie Delight.  The warm apples, bananas, pears, and strawberries were sauteed in red wine, but could have benefited from more sweetness.

A poorly executed meal often leaves me in a sour mood.  I was more than happy to leave Stoli and crawl into my bed to sleep off the disappointment.

I may commit to pulling up to the four-seater bar to try a few of their house-infused vodkas.  I hear they are pretty good and the flavors include: Cranberry, Honey, Cherry, Black Currant, Pepper, Horseradish, Lemon, Mint, Apple, and Raspberry! 
Sounds like a way to warm up this winter.  I think it will be a cold one!

Haley House Event: Gospel Jamboree & Jerk Chicken Cook-Off! August 18, 2012 3-7 pm

Come out and feed your belly and your soul on August 18^th, 2012 from 3-7 pm!

Photo credit: haleyhouse.org

Haley House will be hosting, Dudley Square’s Common Thread Coalition’s First Annual SummerFeast, a Gospel Jamboree & Jerk Chicken Cook-off Contest in the parking lot of Haley House.

Tickets are only $5.00 and can be purchased at A Nubian Notion (146 Dudley Street, Roxbury – ticket hotline: 617 442 4425), Haley House Bakery Café (12 Dade Street, Roxbury), and Vaughn Fish & Chips (1 Erie Street, Dorchester).  NOTE: some locations may charge a small service fee.

Tickets can also be purchased online, here.

SummerFeast kicks off the monthly series: “Roxbury Night Lights” featuring affordable, family-friendly events to promote Dudley Square!

Stanley Porter, a local, talented singer-songwriter, and artist from Revere, MA will be featured at the Gospel Jamboree.

Local chefs will participate in the jerk chicken challenge.  Attendees will vote for the “People’s Choice” and chosen judges will decide upon the overall winner of the title: “Best Jerk Chicken”!

Confirmed Judges: Felix Arroyo, Rose Arruda, Kalila Barnett, Kelley Chunn, Rep. Gloria Fox, Councilor Tito Jackson, Derek Lumpkins, Sibu Malaba, Darryl Settles, Joyce Stanley, Mary Tuitt, Darnell Williams, Nicola Williams, and Pat Williams.

Participants include: Haley House Bakery & Café, Pepperpot, Country Kitchen, Irie, Preparations, Perry’s Gourmet, Shawn Jenkins, Evereth Stephens, and Audley Mills.

MASSART’s Sparcmobile will provide creative opportunities for the young and young at heart – along with other activities.

For more information, contact Bing Broderick at Haley House Bakery Café: 617.822.3941

Common Thread Partners include:
Black Ministerial Alliance
Boston Police Department, District B-2
Haley House Bakery Café
Historic Boston Incorporated
Gallery Basquiat
Madison Park Development Corporation
Nuestra Comunidad Development Corporation
TenPoint Coalition

Mobilize & Enjoy!

The Fireplace (Fireside Chats & Chef's Tasting), 1634 Beacon St Brookline, MA 02445

The Fireplace hosts twice monthly events entitled "Fireside Chats" where spirits, beer, or wine experts educate attendees during a tasting session.  I recently (December 2011) attended a sparkling wine tasting that was both educational and lots of fun!




Get there early to get a table near the beautiful fireplace.  (Call to reserve, though if people back out, you may be able to participate.)


On this particular day, our sommelier for the day was enthusiastic and full of historical facts and anecdotes.  Our tastings were paired with light appetizer dishes.
 
We began with Barefoot Moscato in an attempt to present a product that can be inexpensive and enjoyable.  Personally, I enjoy dry bubbly, but I did appreciate honeysuckle/gardenia floral notes with hints of green apple...sweet and lacked acidity.

© 2011 by Jennifer M. Karn 

 http://jennifermkarn.blogspot.com/2011_03_01_archive.html

We then moved on to Northern Napa (Schramsberg Vineyards):
I enjoyed the Mirabelle Brut Rose which was paired with a baby crab cake served over arugula.  The gluten-free option (for my companion) was a fresh arugula salad with green apple and pomegranate. The Brut Rose was light and fruity with beautiful color from the fermented Pinot Noir skins and perfectly balanced with acidity from the Chardonnay.

http://www.schramsberg.com/wines/mirabellebrutrose.html

  

More Bruts...

Blanc de Blancs

http://www.schramsberg.com/wines/blancdeblancs.html

Paired with a hake topped with black lentil and mixed berry salsa.
The wine had hints of pear with some acidity.  The mild white fish was a nice pairing.

Blanc de Noir

http://www.schramsberg.com/wines/blancdenoirs.html

The Blanc de Blancs was drier, likely due to more tannin with the increased Pinot noir content, when compared to the Blanc de Blancs.

J. Vineyards Cuvée 20 Year Anniversary

http://www.jwine.com/Wines/Sparkling/Cuv%C3%A9e%2020/J%20Cuv%C3%A9e%2020%20Brut%20NV%20-%2025th%20Anniversary/32_2010/

The sommelier informed the group that Judy Jordan of Sonoma is known for Cabernet and Chardonnay...the daughter of Jordan has the 20 year anniversary Cuvee, was recently released, aged a minimum of 3 years and 1 year in the bottle per Judy.
The blend is almost 50/50: 49 Chard/49 Pinot Noir/2 Menoit Cuvee Blend


We finished the tasting with a Vintage ('02) Brut with green apple notes and was paired with an amaretto custard topped with toasted almond and shortbread cookie.

Chef's Tasting Menu:

Note:  I was able to review more than one dish for a few courses as my dining companion is gluten-free.  This is also a fantastic feature of Chef Jim Solomon's menu...many dishes are (or can be prepared as) gluten-free!

 

 First Course:
*Rich butternut squash soup topped with toasted pumpkin seed and sweet cream.


*The lobster bisque was lovely with a perfect balance of cream and sherry.  The Old Bay seasoning added a nice touch.

Second Course:
*Fresh spinach salad with a flavorful vinaigrette highlighted by purple onion which gave it a spicy kick.

Third Course:
*Butternut squash risotto topped with shredded red cabbage.  This dish was both smoky and sweet.  I prefer my risotto cooked a tad bit longer, but I didn't complain...the flavors were awesome!


*Perfect gnocchi served with a tomato-based sauce, sauteed spinach and topped with shredded mozzarella.  This was a very nice and simple dish.

Fourth Course:
*The hanger steak and broccolini dish was my friend's gluten-free alternative.  Unfortunately, it left much to be desired on flavor.
The non-gluten-free pan-fried hake was nice, served over risotto and crisp green beans.

Dessert:
*Peanut butter and chocolate cookie with vanilla ice cream, whipped cream, toasted almond, and gooey chocolate sauce.  I am usually not a fan of the peanut butter and chocolate combo, but this was the perfect culmination to a lovely palate-pleasing Saturday afternoon/evening.


www.fireplacerest.com