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.

Truro Vineyards+South Hollow Distillery (Twenty Boat Rum): A Beautiful Day Down the Cape

"Down the Cape", "On The Vineyard", "In The Hamptons", "Down the Shore"- these phrases dredge up such nostalgia for me -having grown up in Northern New Jersey and living in Boston for nearly 8 years now!

For the first Spring/Summer trip of the year "down" the Cape, we certainly chose a winner! 

The day started off a bit dreary and gray as we arrived at South Station to await the private van/bus service to take us to Truro, Mass.

Joy Richard prepared a lovely daiquiri using Twenty Boat Spiced Rum in these fun flasks! 

We met up with new and old industry friends as this particular trip was sponsored by USBG Boston (United States Bartender's Guild, Boston Chapter), of which I've been an 'Enthusiast' member for a year- though Troy Clarke (Past Chapter President) and others have been encouraging me to join for several years now.  

I've enjoyed several educational and entertaining booze events before and during my membership with USBG.  This one was quite unique.

My fun plus one!

After the unbearable winter we suffered in Boston this year, literal green pastures is going to be phenomenal to the eye for quite some time.  

Stepping off of the bus, we were greeted by the sun attempting to peak through the stubborn clouds.  
Less than a mile from the coast/beach, salinity was in the air and I anticipated what interesting flavor profiles this would impart to the products we were about to sample.

Jonathan Pogash, The Cocktail Guru, hosted our experience just mere hours after his arrival back to homebase from Ireland!

What a good sport! 

Photo Courtesy of Megan Lambert

We began the tour near the distillery where Jonathan greeted us with a refreshing, effervescent, spiced mojito-style cocktail created in collaboration with Joy Richard, Tyler Wolters, Oriana Conklin, and Shannon Higgins. 

Image from Truro Vineyard+South Hollow Distillery Facebook Page

Nicole Gelinas greeted us and excitedly lead us to the distillery.

The space was cool and clean with wafting aromas one can only describe as earthy, spicy, rustic.

As we prepared to taste the Twenty Boats rum, we received one of the most fascinating rum history lessons I've ever received in Massachusetts.

The property has a nearly 200 year history.  It originated as a farm, was once a bed and breakfast, which was purchased by the Roberts family in 2007 to begin producing a number of varietals.

Once rum began to be distilled at the property, the family decided to honor the bootleggers of Cape Cod, in particular, an elusive group of 10 men who were arrested for 
rum-running in 1930. 

 They were captured and released on bail.  

Shortly thereafter, they fled in their previously confiscated motor boat through the heavily monitored harbor (20 Harbor Police and Coast Guard boats were in pursuit).  
The bootleggers somehow evaded capture.  
They docked in Provincetown Harbor and fled on foot without a trace.

The history of booze, but in particular of rum in New England, is always fascinating!

History of the property 

(per Truro Vineyards website):

Truro Vineyards has been in existence since 1992 but the 

house and the estate date back nearly two centuries.

Built in 1813, the square dignified Federal house was part of a farm from its earliest beginnings. First owned by John and Hannah Hughes, the property was later purchased by Captain Atkins Hughes. It was in turn given to his daughter, Amelia and her husband Michael Rich. Rich became a prosperous farmer selling grain, coal and milk from the estate. His hard work and ambition earned Michael the reputation of being “the busiest man in the village”.

In 1930 famed artist Edward Hopper was inspired by the property and painted “Rich’s House”. He returned a year later to paint “Rich’s Barn”.

During the 1940’s Elton and Margaret Rich were in stewardship of the property. During that time the Richs produced magnificent cantaloupes grown in the estate’s warm, well drained sandy soil. Later, this same soil and site would prove to be a perfect spot for growing grapes. In 1964 the property was sold to Burton and Maxine Rice.

The Chinese Mulberry tree that graces the property to the right of the front door was brought over by a ship’s captain around 1850. It has been carefully preserved and maintained. Our most frequently asked question is not about our wines, but rather: “What kind of tree is that?”

About the Rum:

South Hollow Distillery makes 2 different styles of Twenty Boat rum.  They are using both American organic sugar and molasses in a hybrid copper pot/column still leading to the product being twice distilled.  The sugar cane juice is said be be used to mellow out the flavors. 

Distiller's Notes:

Dave Roberts, Jr., the distiller or Twenty Boat Rum, had been a home beer brewer turned professional for over 8 years- having worked as a brewer for Flying Monkey in Kansas and Sweetwater Brewery in Atlanta, wine and beer have been a part of his DNA through David Roberts, Sr. (former CEO of United Liquors) and exposure for half his life.

Dave states that the new charred whiskey barrels are typically at a 3-4 char level and the rum is then filtered through cartridges at 2.5 microns, then 0.8, then o.4 microns.

The spiced rum (a beautiful creation) is seeped in various spices sourced locally from Atlantic Spice Company, a spice shop just up the road in Truro.   

This was one of the most aromatic, fragrant domestic spiced rums I've ever tasted with beautiful, numerous spice, fruit, and herbal notes on the nose and palate- cardamom, clove, nutmeg, anise, black pepper, pineapple, orange zest, vanilla and more.

It is taken off the still and spice bags used in 250 gallon drums for seeping over three weeks.  Dave tugs on the strings attached to the spice bags daily-as you would a teabag-to impart as much flavor as possible. 
Color is imparted by the spices only. There's no caramel color in this product as is common place with other mainstream/popular spiced rums.  
The spiced rum, unlike its amber counterpart, never sees oak.  It is not aged in a barrel.  
The bottles are hand-filled, labeled and sealed.  A handwritten batch label is carefully placed on each bottle.  The spiced rum is 95 Proof.

We were able to smell the canvas bags of spices used for seeping and creating the spiced rum. 

Here's my friend Keyse of the Crocodile Tears Vintage Pieces and Handmade Jewelry Blog, enjoying the spice bags: 

The amber rum is noticeably milder and mellowed.
  Aged in Truro vineyard toasted chardonnay and charred bourbon barrels (the latest batch sourced from Jim Beam) which are blended together for the final product, it boasts caramel and more nutty, vanilla, white pepper, and mildly woodsy flavors. 
Batch #1  (aged for 12-14 months) is currently on the market, while Batch #2 (aged for 15-18) was being processed/produced as we visited. 
  The amber rum is 84 Proof.

We then ventured over to the tasting/barrel room for a sampling of various wines produced at Truro Vineyard.  A full review may follow.  Here are a few snapshots of the beautiful space.

Photo Courtesy of Megan Lambert

Blackfish's food truck (Crush Pad) prepared delicious bites on site!  They are now open 7 days per week.
We enjoyed spectacularly fresh seafood, meat, and veggie dishes with specially prepared cocktails and wine by the glass. 

Image courtesy of Truro Vineyard Facebook page

Charred Broccolini with General Tso's sauce, cashews and scallion

Beef taco with purple cabbage slaw and chipotle sour cream 

Cold lobster roll on brioche with fried cauliflower 

Grilled Kale salad

On the property, lives a beautiful, young Newfoundland.  I snagged a pic with her (via my friend playing paparazzi) near the outdoor wine/cocktail bar.

Can't ever take my veterinarian hat off. Loved this Newfie!

Before leaving, we split into teams and participated in a scavenger hunt where we had to take a selfie with a squirrel, a bird, a yellow flower, and one with the entire team in downward dog...

Good times with good people.  That's what life is all about!

If you haven't visited Truro Vineyards+South Hollow Distilleries, you must visit very soon!

For the time being, Twenty Boats rum can only be purchased in Massachusetts.

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.