tag:blogger.com,1999:blog-55533218734548016622024-03-13T07:44:30.123-07:00foodista on pointeDancing across the bostonian food scene...Jean Paulynicehttp://www.blogger.com/profile/16415844431288480453noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-5553321873454801662.post-36818774702096834572012-12-28T05:36:00.000-08:002012-12-28T05:52:07.919-08:00DRUNCH - at West Bridge<div style="text-align: center;">
Congratulations! You have successfully made it through the mad dash to Christmas. </div>
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Although the excitement (and for some people, stress) of Xmas has passed, next on the list is New Year's. For us at the <a href="http://www.bostonballet.org/" target="_blank">Boston Ballet</a>, we are in the midst of our final nut cracking stretch...</div>
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I admit, I have not yet solidified my plans for New Year's eve, however, I can proudly say that I have my plans set and ready for the morning after, and they involve a hearty feast, drunken lunch...or Drunch, at <a href="http://www.westbridgerestaurant.com/" target="_blank">West Bridge</a> restaurant in Kendall Square.</div>
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I think it is a comfort to know that regardless as to where my plans take me on New Year's Eve, I have a very solid plan to catch me on the 1st, and I cannot think of a better way to kick off the New Year than at one of my favorite restaurants. I have been multiple times since it opened last spring and have enjoyed every one of my visits....especially seeing as each visit includes one of their infamous 'Egg in a Jar' numbers..pictured below.<br />
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<a href="http://1.bp.blogspot.com/-O1zErCZVwoo/UNxP196zdoI/AAAAAAAABqU/RnC_jLrkuhs/s1600/Egg+in+a+Jar+West+Bridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-O1zErCZVwoo/UNxP196zdoI/AAAAAAAABqU/RnC_jLrkuhs/s320/Egg+in+a+Jar+West+Bridge.jpg" width="320" /></a></div>
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For Drunch, West Bridge will be holding three seatings; 1 pm, 3 pm and 5 pm. With the very reasonable price of 36 dollars a head, guests will be treated to a whole selection of exciting and delicious options. The main attraction will surely be the carving stations featuring whole hay roasted sirloin and maple and bourbon goose. Alongside of these beauties will be confit potatoes and pickled slaw. On top of that, guests can select one more entree dish from a menu created specially for the occasion. Think biscuits and sweetbread gravy..or ham and cheese waffles with whipped bechamel and maple syrup perhaps?</div>
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Bar manager Josh Taylor will also be serving a signature New Year's day remedy, and this in particular has me very intrigued. A cocktail remedy? Sounds a bit like an oxymoron...</div>
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For me, a Drunch date at West Bridge will be a celebration of more than just the first day of 2013, it will be a cheers to a successful Nutcracker run, the start of a much deserved two weeks off and most of all, it will be an introduction to West Bridge for my dad, who will be visiting me from Liverpool, UK!</div>
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Call 617-945-0221 to reserve your spot now:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-30622271991499617332012-12-23T06:04:00.003-08:002012-12-23T06:04:22.505-08:00Staff Meal - After Dark @District<div style="text-align: center;">
When you are in the 5th week of a 6 week Nutcracker performance run, you get certain things down to a fine art. Any kind of routine, like for instance, my pre-show preparation or post-show wind down, I have pretty solid. What becomes less apparent and in fact a bit of a challenge, is stepping outside of that box every now and then when the circumstances warrant, to shake up that structure.</div>
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As any one of us who is subject to the 'routine act' know, shaking things up, though hard, can often prove to be just the thing you needed, both mentally and physically.</div>
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Lucky for me, <a href="http://staffmealboston.com/" target="_blank">Staff Meal</a>, one our prominent Food Trucks in Boston, has been working after hours to make such an 'outside the box' adventure in cuisine possible. With a kickoff this weekend, the guys from Staff Meal have been popping up at <a href="http://districtboston.com/" target="_blank">District</a>, a nightclub in the Leather District with a menu as interesting as the choice of venue.</div>
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When my friends and I first showed up, around 10 o'clock, the club had already been pretty packed with other dinners experiencing the special <a href="http://boston.grubstreet.com/2012/12/staff-meal-after-dark-pop-up.html" target="_blank">menu</a>. Starting at 6, they serve food until 11, but guests can linger until 2 a.m. when the club itself closes. <br />
It was a very curious thing, walking into a nightclub in search of food.<br />
For a moment, I actually thought we were at the wrong place, but then one of the staff whispered to us, 'they are here', and the whole thing became even more shrouded in intrigue:)</div>
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Being friends of Adam and Patrick, the two minds and bodies behind Staff Meal, and being the last reservation, we were treated to their whim and presented with an assortment of delicious and pretty crazy plates. Uncharacteristically, I didn't even look at the menu.</div>
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We started off with stuffed, fresh sardines, followed by the Chinese sausage steam buns with a spicy mayo. </div>
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An especially exciting moment was the arrival of our slow cooked eggs with roasted mushrooms. A friend of mine has a fascination/obsession with eggs and he was over the moon - I only wish I had had some bread to sop it up!</div>
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Another surprise came with the slider platter that showed up just before the main courses. You might think a burger on such an eclectic menu would be amiss...but that is a misjudgment - because a great burger goes amiss nowhere!</div>
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The meat had a strong, peppery/spicy taste, caramelized onion and mushrooms added a sweetness and blue cheese balanced the whole thing out. The bun also had that 'feel like a kid again' squishy feel. </div>
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The moment we had all been waiting for arrived shortly thereafter, just as the club itself was starting to transform, i.e. the lights continued to dim and the wait staff shed their jackets to done more 'club appropriate' gear. A huge platter of Cantonese porchetta and Peking's pig head barely landed on the table before we dove right in. Steamed buns and hoisin sauce were also served on the side, but honestly, the meat was so deliciously tasty and juicy that it needed no accompaniment.</div>
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The 'uh-oh' moment came after that last dish, when I was sure we were done and then the boys came out with a whole monkfish. I love monkfish but have never, in all my dinners, been served a whole one. Perhaps it is not the prettiest fish on the block, but boy is it yummy. That evening, it was served with a spicy, Chinese flare and I could only manage a couple of bites before I had reached my capacity.</div>
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(No worries though, I had the rest packaged up to enjoy later:) )</div>
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It took a while to muster ourselves out after this performance. By this time, the Latino night remixes had long ago started up a storm, and dancing was well under way. </div>
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Surprisingly, it made for such an interesting and enjoyable experience, exciting, different and all-around thrilling. And the best part? We had a major dance walk out of there;)</div>
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Catch another Staff Meal After Dark on one of these dates:</div>
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Sunday 23rd, 27th, 28th 29th and 30th.</div>
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<a href="http://staffmealboston.com/" target="_blank">Reserve your spot here!!</a></div>
<br />Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-39947715713295326752012-12-18T06:39:00.000-08:002012-12-18T06:39:29.527-08:00Get your 'Gozi' on at Piperi<div style="text-align: center;">
1 Beacon Street, a space which has seen many different themes over the past couple of years, was last known as <a href="http://www.foodistaonpointe.com/2011/11/pop-up-with-mission-thatll-stick.html" target="_blank">Dore Creperie</a>, a pop up crepe cafe headed by a team of young business entrepreneurs. To this day, they served the best crepes in Boston, but, as is the nature and intrigue of all pop ups, they do not last forever. <br />
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I would have been quite crushed about this had I not the thought that the vacancy could lead to some other food related venture. Happily, as of a couple of weeks ago, I can say that this silver lining has become reality. </div>
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1 Beacon street is now the home of <a href="http://www.facebook.com/PiperiGrill" target="_blank">Piperi</a>, a Mediterranean grill serving signature Turkish dishes from 'Gozi' sandwiches, to falafel bowls and more. </div>
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Last week, a friend and I went to check the new space out.<br />
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The team at Piperi, headed by chef/owner Thomas John (formerly of Mantra) and his partner, Tim Oliveri (CFO of Au Bon Pain), have done wonders with the inside, combining warm colors and rustic wood paneling for an inviting atmosphere. The space is open and conducive to quick drop ins or longer, more leisurely lunches.<br />
My friend and I were very fortunate to get a low down of Piperi, its inspiration and goals by Tim. Having worked together for nearly a decade at Au Bon Pain, they have become a dynamic duo and their passion for serving excellent food as well as their desire to create a community and family around fun, fresh and interesting food were the inspiration behind Piperi.<br />
Importantly, the care and attention provided by Tim and Thomas, is shared throughout their entire team, with a group of friendly people behind the line waiting to help you make your decision and take your order.<br />
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As one might expect after this description, the food at Piperi is absolutely delicious. No corners are cut, the vegetables are delivered fresh from a partnering farm everyday, and roasted 'a la minute', chicken is antibiotic-free and organic and get this, there is no freezer at Piperi...so nothing nothing is ever frozen:) Their falafel, hummus and other accouterments are made in house according to a secret (and most delicious recipe) and above all, their 'Gozi', inspired from traditional Turkish bread 'gozleme', is made in house by the hour.<br />
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The menu is simple, with three structural options; Gozi sandwiches, salads and mezze plates (with rice pilaf). To your style of dish, you add whichever signature toppings and sauces you like from an array of options. </div>
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My friend and I stepped up to the plate and ordered a Gozi sandwich with chicken and vegetables ( a seasonal medley including cauliflower and butternut squash). Once you order, you go on to choose your toppings. I went for their red cabbage slaw, which was crisp and tangy, hummus (creamy and delicious), feta cheese and their spicy tomato sauce. All rolled up in their Gozi bread, this was the most delicious, interesting and colorful salad I have had in a long while. Apparently, statements of that nature are not rare at Piperi, and I truly understand why:)</div>
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With the Gozi bread being so delicious, the Piperi kitchen team took it a step further and make their own pita chips. Choose from sweet and cinnamon to savory, with salt and a touch of heat. These paired with their delectable hummus makes for a perfect snack...just a thought:)</div>
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With the array of freshly made toppings, a salad or plate can provide you with a more visual presentation of each element. The falafel is fried just right, not too crispy or thick, the olives are plump and juicy. Everything complements together so well and yet I would be quite happy ordering a tub of any one of the toppings just to eat on its own. A half portion of their Gozi bread is also served with their salads...so you don't have to worry about missing out:)</div>
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All in all, Piperi is a fantastic spot to enjoy something different, authentic and deliciously fresh. It is in a prime location for Beacon Hill residents, Emerson students and those who work in the vicinity of the downtown/government center areas. Lucky for us at the <a href="http://www.bostonballet.org/" target="_blank">Boston Ballet</a>, during our performance season (ahem...right now!), we are also very near and I can't think what would be more comforting than a Gozi sandwich before a show:)</div>
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Hours are: Monday-Friday, 7 am - 6 pm and Saturdays, 11- 3 pm. Extended hours are currently under discussion:)</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com6tag:blogger.com,1999:blog-5553321873454801662.post-91522674287477874902012-12-11T14:43:00.003-08:002012-12-11T14:43:42.709-08:002nd visit to Puritan & Company - even better than the first!<div class="separator" style="clear: both; text-align: center;">
By the time Sunday rolls around and I have completed 6 shows of <a href="http://boxoffice.bostonballet.org/storefront/c2013NUTCRACKER-p0.html">The Nutcracker</a>, there is really no messing around when it comes to dinner. Usually, my friends and I do something really easy and simple in the South End, where most of us live. This past Sunday however, I was meeting up with non-dancer friends, which is always refreshing, who just so happen to have access to a car:)</div>
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We decided to take advantage of this fact and head over to Inman Square for another visit to Chef Will's</div>
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The three of us had already tried the restaurant (my friends happen to be very 'on pointe' with the food scene as well:) ) and with our first trips being so successful, we were excited to try it again, this time, all together.</div>
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I am happy to say that my second visit was even better than the <a href="http://www.foodistaonpointe.com/2012/12/will-gilsons-puritan-and-co-fine.html">first</a>!</div>
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With each course, Chef Will proves that his restaurant is an establishment that respects every detail, every ingredient and every angle of each item on the menu. Taste and composition marry together to produce plates that are both aesthetically appealing and incredibly well balanced. All the while, subtlety is provided through simplicity and the knack for showcasing exactly what the dish is intended to be - honest, natural and fresh.</div>
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We started with their duck liver mousse, which is a prime example of Will's approach. Many restaurants have great duck liver mousse, but few would think of presenting it in such an interesting and logical way; a thick spread on the plate with toasted brioche and elements of tang, fruit and pickles accented throughout.</div>
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Their bluefish pate was also perfectly done, this time simply presented, with no frills, and somehow, just as effective.</div>
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For my main meal, I ordered the chicken. I never do this at restaurants because I am so often disappointed or presented with a dry or over-sauced rendition. Not at Puritan! </div>
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Chef Will presents an earthy dish, with moist chicken breast and crispy chicken confit atop a bed of farro and blackened onion puree with brussels. </div>
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The chicken was so juicy and tasty, not overwhelmed by sauce or other flavors...I had forgotten how delicious chicken can be:)</div>
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We also tried their chicken soup, with a robust chicken and duck broth and their lamb sausage. Both, again, were beautifully presented with every ingredient having a purpose. (So many restaurants go overboard and their dishes become confusing and over seasoned).</div>
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For dessert, we split their quince tart, which came in a buttery crust with almond tuile and sharp, sour cream ice cream. It was a perfect way to finish our meal, I especially like the presence of fresh herbs and little sprigs which come directly from the herbs planted in pots at the charcuterie bar.</div>
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With a second visit being such a success so soon after the opening, I think Puritan will continue to grow, with service becoming more and more smooth. This is certainly a rave review and my own opinion...might I suggest you go and see for yourself? I do not think you will be disappointed:)</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-67291552257611851602012-12-10T09:15:00.001-08:002012-12-10T09:15:39.601-08:00Giulia brings Italian to the table in Porter Square<div style="text-align: center;">
With the slew of new restaurants sprouting up in and around Boston, Chef <a href="http://www.starchefs.com/cook/chefs/bio/mike-pagliarini">Michael Pagliarini</a> and his wife, Pam, have added one more for the books on the Cambridge side of the river. </div>
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Their restaurant, Giulia (pronounced, 'Julia), joins Chef Will Gilson's <a href="http://www.foodistaonpointe.com/2012/12/will-gilsons-puritan-and-co-fine.html">Puritan and Company</a> for late November openings.</div>
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Like Gilson, Chef Mike worked at various kitchens in various positions, including the top position at <a href="http://www.viamattarestaurant.com/index_flash.htm">Via Matta</a>, before taking a step away in order to plan for a brick and mortar of his own.</div>
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Also like Gilson, I first met Chef Mike at a popup dinner thrown by a friend about a year ago. One taste of his cooking and I was hooked and absolutely thrilled to hear about his restaurant in the works.</div>
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<a href="http://3.bp.blogspot.com/-hKSTqMCXC3U/ULzSWCtLAhI/AAAAAAAABfI/9lnWi9X3ttw/s1600/giulia+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hKSTqMCXC3U/ULzSWCtLAhI/AAAAAAAABfI/9lnWi9X3ttw/s320/giulia+004.JPG" width="320" /></a></div>
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All this considered, it should come as no surprise how happy I was to be invited to the soft opening a couple of weeks ago. I brought a friend along and between the two of us...and the group of friends we ended up joining mid-meal, we managed to try almost everything on the menu:)</div>
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Unfortunately, the lighting, though great for atmosphere, was not conducive to taking pictures and the last thing I wanted to do was disturb other diners with obnoxious flashes (which tend to do no justice to the dishes anyways). I did get a decent picture of their clam appetizer (pictured above). Spinach, chick peas and thick cut pancetta accompanied juicy and plump clams dressed in a light but oh so tasty white wine-based sauce. </div>
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Of the appetizers, the burrata (imported from Italy) was another favorite, so fresh and creamy.</div>
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We went on to try most of their entrees, with a lamb sausage surprisingly being my favorite dish. Above and beyond however, are Chef Mike's pastas. All are made fresh in the kitchen daily and range from Maine lobster stuffed agnolotti to a delicious bluefish puttanesca with ripe olives, capers, anchovies served with maltagliati (long and wide pasta). The pasta came out perfectly al dente with every dish and Mike gets extra brownie points for cutting his pancetta extra thick:)</div>
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The desserts were equally impressive and let's remember, this was all on one of their first nights serving to the public!!!! I loved their Italian cookie assortment, but was again taken by surprise when my favorite dessert was their panna cotta, light and creamy, and yet with a world of substance. </div>
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The space is warm and welcoming, right near Porter Square. As with most things on 'the other side' of the river, it may seem a bit far, but after the meal I had, which was wonderful, friendly and professional from the moment I walked in to the minute we all walked out, I will make the trip as often as I can...and you should as well:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com5tag:blogger.com,1999:blog-5553321873454801662.post-88197100376581839662012-12-06T13:34:00.001-08:002012-12-06T13:34:01.078-08:00Pre and post-Nutcracker treats at Back Deck<div style="text-align: center;">
This evening marks the beginning of the 3rd week of <a href="http://www.bostonballet.org/">Boston Ballet</a>'s new Nutcracker production at the Opera House.<br />
With two weeks down and the month of December under way, Nutcracker shows will become more and more numerous. It is just as well the Theater District and Downtown Crossing area has a growing number of options for both performers and spectators before or after a performance.<br />
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<a href="http://4.bp.blogspot.com/-aoi00QWyONM/ULtYb4cTOPI/AAAAAAAABcc/q7kyKQ_sqqA/s1600/backdeck+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aoi00QWyONM/ULtYb4cTOPI/AAAAAAAABcc/q7kyKQ_sqqA/s320/backdeck+005.JPG" width="320" /></a></div>
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Newer to the area (as of this summer that is), is <a href="http://www.backdeckboston.com/">Back Deck</a>, located a couple steps away from the Opera House on the corner of Washington and West st. This grill-savvy restaurant offers show go-ers an array of options for before the performance with any of their dinner menu items. Head here for a something light like their fresh and colorful Grilled Scallop and Bartlett Pear salad or a skewer or two of grilled meat or fish, or something more substantial like one of their Back Deck burgers.</div>
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Back Deck is also a fun and easy option for after the performance and to our delight, chef <a href="http://www.backdeckboston.com/about-us/">Paul Sussman</a> has come up with a way to continue the Nutcracker magic long after the curtain has come down. </div>
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Introducing the Nutcracker Suite: a platter of three desserts made up of a caramel pecan pie topped with a decadent chocolate ganache, three chocolate and espresso-filled macaroons and two sugared plums. </div>
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My friends and I could not resist coming by to try it out for ourselves after a show last Saturday evening. Our favorite by far was the sugar plum rendition.</div>
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With Back Deck changing up their menu to correspond to the arts and holiday scene around them, they make for a perfect pre- or post-show (or both!) addition to your evening out at the ballet.<br />
Come by and try them out on your way to the ballet...or after:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-38193555952705836362012-12-03T08:17:00.001-08:002012-12-11T13:10:12.700-08:00Will Gilson's Puritan and Co. - a fine addition to Boston's growing restaurant scene<div class="separator" style="clear: both; text-align: center;">
Boston's restaurant scene is frequently compared to that of New York City. I have always believed this comparison is unfair and disillusioned. Perhaps New York excels in terms of its incredible diversity, high level of competition and sheer quantity of food service options available, however, in the past few years, Boston has begun to stand out for its celebration of local, seasonal New England fare. </div>
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Boston's restaurant scene breeds a tight scene of community and is largely based on the incredible work of a few great chefs and their restaurant empires: <a href="http://barbaralynch.com/">Barbara Lynch</a>, <a href="http://www.bostonchefs.com/restaurant/scampo/chef/lydia-shire/">Lydia Shire</a> and <a href="http://kenoringer.com/">Ken Oringer</a> all come to mind. In recent years, a fresh crop of young chefs, many of whom were trained in these kitchens have strung out on their own and really begun to take Boston's food scene to the next level.</div>
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Nowhere is this fresh and exciting energy more apparent than with the fresh opening of Chef <a href="http://stuffboston.com/2011/06/13/5-courses-with-will-gilson">Will Gilson</a>'s very own restaurant in Inman Square, <a href="http://puritancambridge.com/">Puritan and Co.</a></div>
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For many years now, Chef Will has been planning this venture, holding popups in and around town ( a few of which I had the opportunity to attend) to experiment with dishes and ingredients and otherwise going over every single detail in order to make his first opening everything he wanted. Puritan and Company was going to be something more than just another restaurant, it was going to be a place to share his cooking and vision of seasonal, modern American-New England cuisine, but also and perhaps more importantly, a tribute to his farm <a href="http://www.gilsonslyceum.com/gilsonherbs/ABOUT.html">The Herb Lyceum</a> and family in Groton, Mass.</div>
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Last Wednesday, I was able to make a visit amid the craziness of <a href="http://www.bostonballet.org/">The Nutcracker</a> and all the anticipation as well as my high expectations were met.</div>
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Walking into Puritain and Co. is like finding yourself in a New England kitchen, many elements of the restaurant are refurbished or vintage pieces from Will's farm (the host stand is in fact an old oven from the Herb Lyceum dating back to the 1920s) and the menu reflects hand picked, seasonal ingredients and ideas.</div>
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Everything my friend and I had was delicious. From an assortment of charcuterie options, the hand-carved cured ham was the best I have tasted (and I have been all over Spain). Chef Will serves it in irregular cuts to add variety and extra taste to each piece.</div>
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The grilled oysters came out plump and juicy and the moxie-glazed lamb belly was unlike anything I have eaten. Amazingly, one of Will's salads was my favorite. A frisee topped with a fried farm egg, foie cubes, duck crackling and johnny cake made for an incredible mixture of salty and sweet, runny and crisp and deeply savory.</div>
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It was a magical salad!</div>
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Of their main entrees, we opted for the wood-roasted Muscovy duck. Two pieces, perfectly roasted and crispy were served with quinoa, mushrooms and freshly picked thyme (literally, their is a herb garden set up along the charcuterie bar in the back ). The duck was exquisite and that they could serve so many excellent dishes at this stage in their opening was astounding. </div>
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We tried a few other items, none disappointed and I cannot wait to get back to relax in this familial atmosphere. </div>
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With Chef Will's new restaurant, as well as the openings of other young and talented chefs in the coming weeks, there is no doubt that Boston's restaurant scene has entered into a new phase of its development, one which it can be proud of in its own right.</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-85644424127364223722012-11-26T07:27:00.003-08:002012-11-26T07:27:49.724-08:00Boston Ballet's The Nutcracker...the sparkle and hair gel:)<div style="text-align: center;">
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Following a day of gorging out on Turkey, we opened our very new and very fresh production of <a href="http://www.bostonballet.org/nutcracker2012.html">The Nutcracker</a>. <a href="http://bostonballet.org/">Boston Ballet</a>'s dancers, artistic staff and production teams have been working on this new version for close to a year now; changing our most popular ballet, a token of tradition in the city of Boston and indeed throughout the country, was a daunting task to say the least...</div>
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However, following the incredible opening night performance in front of a sold out audience, not to mention the endless applause and standing ovation we received, there was no doubt that our team, headed by Mikko Nissenen, was successful in building the road to a continued and respected tradition.</div>
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Of course, behind all the costumes, glitz and dazzle on stage, there are lots of perhaps less dazzling elements that keep us dancers pumping throughout the Nutcracker season. Let's be clear, even though we just wrapped up week one, which for any regular production of our season would mean we were halfway through, there are 6 weeks of this baby...a total of 43 shows!</div>
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Here are just a couple things that become integral parts of our everyday lives in the dressing rooms:</div>
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Various kinds of goop to put in our hair. Sure, hairspray is pretty common...but some dancers have stubborn bangs....or short curly hair..(ahem...ahem) and need a little extra assistance. I would like to point out the yellow bottle in this instence, and yes...it is for all purposes, hair glue. </div>
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The sentence that sums these products up is undoubtedly, 'whatever works':) </div>
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We are very lucky at the Boston Ballet, our company is like a small family and we are very supportive of each other. (It would be far too difficult if things were any other way!) In the corps ladies' dressing room, we have a 'snack space' where we set up various treats for the room to enjoy. My personal favorite is the Sunday morning appearance of <a href="http://www.stacyssnacks.com/">Stacy's Cinnamon Pita Chips</a>, courtesy of Corps member, <a href="http://www.bostonballet.org/Company_Dancers/Dancers/Sarah_Wroth.html">Sarah Wroth</a>.</div>
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By the time Christmas rolls around, we have an all out buffet going on here...and it totally keeps us going:)</div>
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Throughout the 43 shows, the hair gels and snacks, Nutcracker performances become a routine. Luckily, we have many different roles to perform, so we are not doing the same dances every single night.</div>
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With opportunities presented to us, The Nutcracker becomes a time of bonding and challenge. Despite the length of the production, it would be difficult to image a Christmas time without it.</div>
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In the ballet business, we do not say 'break a leg', but instead, we borrow the eloquent 'merde' from the French.</div>
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So to all at Boston Ballet, MERDE for the Nutcracker Season 2012!</div>
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Purchase your <a href="http://boxoffice.bostonballet.org/storefront/c2013NUTCRACKER-p0.html">tickets</a> now!! You do not want to miss this Nutcracker Premiere:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-61182337172450843052012-11-20T06:41:00.002-08:002012-11-20T06:42:49.646-08:00A 'Foodie' Story Slam <div style="text-align: center;">
One of Harvard's quintessential spots is undoubtedly <a href="http://www.clubpassim.org/">Club Passim</a>, a non-profit organization that serves as a multipurpose venue. Since 1958, this spot, located in the same space as <a href="http://www.veggieplanet.net/">Veggie Planet</a>, has been a place where artists of all genres have showcased their talents. From acoustic music, to poetry, Jazz and folk artists to story slams. This Monday night, Club Passim hosted a <a href="http://massmouth.ning.com/">Massmouth</a> story slam and I was asked to attend as a judge. I had never been to Club Passim, or a story slam, and I don't think I have any officiated in the capacity of a judge... you can just imagine my excitement. </div>
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A little research provided me with some background information not only on what a story slam is, but also on the whole purpose of the evening at Club Passim. Partnering up with and promoting <a href="http://thefoodproject.org/">The Food Project</a>, another not-for-profit organization, the whole evening generates support and awareness for The Food Project. By the end of the evening and through the fun and creative little 'minute-stories' shared by the Food Project team, the whole audience was well versed in what this organization stands for, which is engaging young people in sustainable agriculture through various avenues like hands on farming, community outreach and education as well as gaining experience and skills through their hunger <a href="http://thefoodproject.org/hunger-relief">hunger relief</a> program. </div>
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But what exactly is a 'story slam'? It is simply an evening of storytelling usually based around a topic, with a number of individuals stepping up to the mike to present their personal 5-minute story. With The Food Project in tow as well as me being asked to judged, it should come as no surprise that the topic of the night was 'Foodie'.</div>
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As judges, we were presented with ten score cards and told to evaluate according to three criteria:</div>
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A) The 'arc' of the story (does it have a clear begining, middle and end)</div>
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B) Story Presentation (voice, gesture, expression and clarity)</div>
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C) Does the story connect to the theme and topic</div>
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All of this had to be met in just 5 minutes...no small feat! </div>
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Before the slam began and while we were receiving our instructions, we were also treated to dinner at Veggie Planet (sister to <a href="http://www.foodistaonpointe.com/2012/01/across-universe-on-sunday-evening.html">Veggie Galaxy</a>) which is known for its delicious vegetarian food, most notably, their pizzas.</div>
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I ordered their soup of the day, a delicious and warming turnip and squash soup.</div>
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<a href="http://3.bp.blogspot.com/-sEn7TsfKBRc/UKr-zWAb8PI/AAAAAAAABTg/wHjYtywFB94/s1600/club+passim+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-sEn7TsfKBRc/UKr-zWAb8PI/AAAAAAAABTg/wHjYtywFB94/s320/club+passim+010.JPG" width="320" /></a></div>
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I also ordered a small (which was not so small!) pizza with roasted butternut squash, robust goat cheese, caramelized onions and rosemary. It was all perfect for the blustery day.</div>
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Throughout the evening, we heard from 10 different storytellers, with stories ranging from a vegetarian in Siberia to a man's father and his favorite Falafel stand at a Market in Jerusalem. My highest score, a 9.2 went to David and his story of the significance of food in keeping his family together, the lowest a 5.9, to a story about cheesecake that went unfinished because of a time penalty. </div>
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In the end, we declared the three best storytellers (pictured above), and this time around, the judges' vote was the same as the people's vote (which I always find reassuring).</div>
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It was a wonderful experience, I was honored to be a judge and I hope to make it to many more like events. Follow Club Passim on <a href="https://twitter.com/#!/clubpassim">twitter</a> or <a href="http://www.facebook.com/clubpassim">facebook</a> to stay tuned in their different offerings. My favorite part was hearing all the different stories, as well as the tidbits in between. The space itself is also wonderful and being able to enjoy great entertainment with fantastic, healthful food is such a treat.</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-26962779626775610152012-11-15T07:40:00.002-08:002012-11-15T07:40:49.381-08:00Business as usual at The Level Up offices<div class="separator" style="clear: both; text-align: center;">
On Monday morning, I had the opportunity to swing by <a href="https://www.thelevelup.com/">The Level Up</a> offices to chat with Christian Sann, the Director of Level Up in Boston. He took me on a tour of their new and improved office space at 1 Congress Street and then we sat for a bit while I picked his brain about what makes The Level Up so special.</div>
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<a href="http://4.bp.blogspot.com/-0thOXjDGP6U/UKForZSF4gI/AAAAAAAABRU/T5OthdV89pE/s1600/The+Level+Up+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0thOXjDGP6U/UKForZSF4gI/AAAAAAAABRU/T5OthdV89pE/s320/The+Level+Up+001.JPG" width="320" /></a></div>
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Originally a spin off from <a href="http://www.scvngr.com/">scvngr</a> (scavenger), an initiative built to drive business and give out deals all while creating a sense of local community, The Level Up was born on the other side of the river, like many tech start ups. </div>
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Now, about two years later, they are a quickly growing business and the great team, company goals and future visions attest to this success.</div>
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<a href="http://2.bp.blogspot.com/-ukKLnR9NfTQ/UKFo-QtQjNI/AAAAAAAABR4/9StYhDysMkA/s1600/The+Level+Up+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ukKLnR9NfTQ/UKFo-QtQjNI/AAAAAAAABR4/9StYhDysMkA/s320/The+Level+Up+008.JPG" width="240" /></a></div>
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So what is The Level Up exactly? Well, it is a type of rewards program designed to benefit both business owners as well as the customers. Different from most of the other savings and rewards programs like <a href="https://www.livingsocial.com/cities/2-boston">Living Social</a> or <a href="http://www.groupon.com//raf/UserReferral_rp/121015/10r1act/lk/uu48376944">Groupon</a>, The Level Up thrives on the concepts of community and loyalty, rewarding you, as a customer, for your returning loyalty at your favorite spots. Business get a kick from returning customers and the fact that The Level Up does not charge a processing fee for each transaction (like credit card companies) is hugely attractive.</div>
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<a href="http://2.bp.blogspot.com/-MsPuXp3u0EE/UKFo5-g3jVI/AAAAAAAABRw/Bd_4OceI3Ss/s1600/The+Level+Up+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-MsPuXp3u0EE/UKFo5-g3jVI/AAAAAAAABRw/Bd_4OceI3Ss/s320/The+Level+Up+005.JPG" width="320" /></a></div>
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Here is how it works: you <a href="https://www.thelevelup.com/join/PGE65R">sign up</a> for The Level Up and get your own QR code (one of those funny looking square things) to use either through a smartphone app or, in the event you do not have a smartphone (like me!), they will send you a personal QR code card., this is then attached to whichever credit card or debit card you choose. </div>
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When you pay at a store that takes Level Up, you simply align your phone to the docket by the register, and ba-da-bing! Your transaction goes straight to your card. <br />
Apart from the convenience of paying with your phone, the very best part is that the first time you use The Level Up at a store, a small gift will be waiting for you in the form of store credit. This gets automatically taken off of your total. The more you frequent that same store, the closer you get to unlocking even more credit.<br />
Credit can also be found through their <a href="https://www.thelevelup.com/join/PGE65R">referral program</a>, which gives both you as a Level Up user and whoever uses your code, 5 dollars of 'global' credit (which you can use anywhere that takes Level Up)!<br />
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<a href="http://2.bp.blogspot.com/-aop_plWutIo/UKFowtVZEDI/AAAAAAAABRc/1mRBrT66xw8/s1600/The+Level+Up+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-aop_plWutIo/UKFowtVZEDI/AAAAAAAABRc/1mRBrT66xw8/s320/The+Level+Up+003.JPG" width="320" /></a></div>
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When I first found out about The Level Up about a year and a half ago, they were just starting out, now you can find The Level Up in many places in and around Boston, and indeed all over the US, your Level Up code has effectively given you added access to places all over the country:)</div>
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While chatting with Christian in their fantastic kitchen space (where, just fyi, workers get catered lunch everyday...oh, and most workers wizz around the office on scooters...talk about efficiency:) ), I asked him what the future looked like for the company. He said that apart from maintaining the products integrity and continuing to make the whole process as convenient for all parties, he believes the Level Up can become even more than just a way of paying. For example, they have already managed to create a donation feature to The Level Up where you can decide to donate your credit to a charity of your choice. This new feature can be found on the app and I sincerely suggest you try it out. The app also provides a list of places that take Level Up in proximity to your location at any given time. </div>
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All of this feeds off of their local mantra and certainly helps when you are looking for a mid-afternoon treat in an unknown area of Boston:)</div>
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Whatever The Level Up plans for the future, I bet they will continue along the lines of community based support, loyalty and..just plain old fun:)</div>
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<a href="https://www.thelevelup.com/join/PGE65R">Sign up</a> now and start saving:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-83194224474226721612012-11-12T12:58:00.002-08:002012-11-12T12:58:33.587-08:00Fogo de Chao, open and full meats ahead!<div class="separator" style="clear: both; text-align: center;">
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Much talk has been going around about the new Brazilian steakhouse (or Churrascaria) which sprung up a couple of weeks ago in the Back Bay. <a href="http://www.fogodechao.com/index.php?id=621">Fogo de Chao</a> (pronounce 'shoun') began in Porto Alegre, Brazil in 1979 and has since expanded its concept and dining experience throughout the US. Unlike many of the other restaurant openings we are highly anticipating in and around Boston, Fogo de Chao opened on time, as planned and with no glitches. Truly professional service and delicious meat await anyone who enters this establishment.</div>
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Myself along with three friends went in on Friday evening to experience Fogo's 'Gaucho-style' of preparing meats. The space, which is where the former Palm Restaurant used to be, is huge and open. I was amazed at how busy they were (and at how well they handled it!)</div>
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<a href="http://3.bp.blogspot.com/-034MLwlzpMI/UJ4CxB2GbjI/AAAAAAAABNI/d5kAW8OyIWo/s1600/fogo+de+chao+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-0E0p_8Z5VWc/UJ4C2c3xMRI/AAAAAAAABNQ/NL6RRYwh1dE/s1600/fogo+de+chao+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0E0p_8Z5VWc/UJ4C2c3xMRI/AAAAAAAABNQ/NL6RRYwh1dE/s320/fogo+de+chao+005.JPG" width="320" /></a></div>
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Luckily, we had a reservation, and I would certainly recommend one. Before sitting down, I went round to check out some of their other amenities...like for instance, their wine cellars containing 3000 bottles of wine from all over the world...</div>
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<a href="http://2.bp.blogspot.com/-Us_JQnrQ06w/UJ4C8XKGdAI/AAAAAAAABNY/VmrjB7dq8is/s1600/fogo+de+chao+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Us_JQnrQ06w/UJ4C8XKGdAI/AAAAAAAABNY/VmrjB7dq8is/s320/fogo+de+chao+006.JPG" width="320" /></a></div>
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...or their incredible salad bar complete with fresh mozzarella and a hug barrel of Parmesan brimming with excitement. As difficult as it may seem, I suggest you go easy here, there is so much more to come!<br />
<a href="http://3.bp.blogspot.com/-tq2LCK6REIs/UJ4DKLbd0rI/AAAAAAAABNw/Dds_VbugHuM/s1600/fogo+de+chao+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-tq2LCK6REIs/UJ4DKLbd0rI/AAAAAAAABNw/Dds_VbugHuM/s320/fogo+de+chao+014.JPG" width="320" /></a></div>
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My friend went in big at the salad bar, trying one of everything they had to offer...*disclaimer* she is a loosely defined vegetarian, so although she suspended her non-meat diet for the evening, the salad bar was her heaven - just goes to show there is something here for everyone:)</div>
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Once we were seated, our waiter came over and gave us a run down of the fogo show and got us started with some drinks. Despite their impressive wine list, I could not help but order one of their equally impressive <a href="http://en.wikipedia.org/wiki/Caipirinha">Caipirinhas</a>, a traditional Brazilian drink which is like a mojito, but without the mint. I went for their classic, but they are willing to make it however you want, with interesting Brazilian flavors like passion fruit and acai.</div>
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With our drinks came another one of my favorite parts of the Fogo meal, their traditional Brazilian buns, shaped like cupcakes, crisp and cheesy on the outside with the most gooey middle. They are made from yucca and baked with Parmesan right from the start...again, try to go easy on these guys:)</div>
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So how exactly does a Churrascaria works? Well, as you sit down, you will notice a coaster-sized card with a green side and a red side, by your plate. But don't be fooled! This is no ordinary coaster and in fact, it represents the whole system of service at Fogo de Chao. Instead of ordering from a menu, chefs walk around the tables with skewers of various cuts and types of meat that they themselves have just grilled. You simply place your card with the green side up if you want what is going round at a particular time, and red side up, if you want to take a moment to breathe and enjoy the meat in front of you.</div>
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With 15 different cuts of meat, you will have to pace yourself, which is difficult because as soon as your card is turned to the green side...chefs with skewers of all kinds of different meats descend upon your table and the last thing you want to do is turn them away.</div>
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My first two cuts were their Parmesan encrusted pork loin and their roasted pork ribs. What is so fantastic is that, seeing as the chefs have cooked the very meats they serve you, you can ask exactly how rare they are and you can request a particular part of the cut, depending on how you like your meat. </div>
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Another favorite of mine was their bacon wrapped chicken and bacon wrapped sirloin. It goes without saying that anything roasted and grilled with a bacony hug always comes out better;)</div>
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Although they provide you with a <a href="http://www.fogodechao.com/menu/meats/picanha/"> guide</a> to help you navigate through the different meats, it is always good to keep an ear out for those cuts not on the menu. My ultimate favorite of the evening was a T-bone lamb, grilled to perfection, juicy and slightly charred...yummm!</div>
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By the end of all this, and a few moments in between, the red side of my card saw the light. If you want to really enjoy all that Fogo has to offer, use your card wisely and don't feel badly about turning away the chefs.</div>
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After all, you want to save room for some of their Brazilian desserts, like their flan, or perhaps the Fogo de Chao signature Papaya cream dessert; a cross between a milkshake and a smoothie with a light but refreshing papaya taste.</div>
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All in all, Fogo is a fun and entertaining way to eat out, perfect for large groups. It is also a great way to try out unusual cuts of meat without having to order a whole steak. I am happy to see Fogo make its first location in Boston such a success:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-72026195990450678892012-11-06T06:44:00.002-08:002012-11-06T06:44:21.992-08:001 dollar oysters at Rialto are back and going fast!<div class="separator" style="clear: both; text-align: center;">
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After a brief hiatus, the <a href="http://www.rialto-restaurant.com/" target="_blank">Rialto</a> team kicked off their famed 1 dollars Oyster Mondays this week with a boat load of over 1,000 oysters from <a href="http://islandcreekoysterbar.com/" target="_blank">Island Creek Oyster Bar</a>. Although this may sound like a lot, at a dollar each and combined with the hype of this dynamic team (let's also note that Nantucket Microbrewery <a href="http://www.ciscobrewers.com/" target="_blank">Cisco Brewers</a> was a partner for the evening), these babies went FAST!</div>
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Arriving at 6:25, which I thought was an acceptable time, my friend and I only just barely snagged the last dozen. Once they were presented to us, I completely understood why..I have never seen such huge oysters! </div>
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They were plump and delicious and went down an absolute treat with the Grey Lady Ale from Cisco Brewers. I paired mine with a delicious Falanghina, fruity and medium body, a perfect refreshing accompaniment to our lovely array of oysters.</div>
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Rialto also had a trio of mignonettes, my favorite of which was the ginger root and champagne one (in the middle).</div>
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Needless to say, when Rialto says come in early...you had better take note because at 1 dollar, these oysters practically get shucked onto your plate...and you will not want to settle for less than a dozen:)</div>
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Lucky for us, it looks like Mondays will be 1 $ Oyster Mondays from now on at Rialto!</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-17258489276001085592012-11-02T06:32:00.003-07:002012-11-02T06:36:06.099-07:00Lovin' Spoonfuls Ultimate Tailgate Party 2012<div style="text-align: center;">
On the eve of Hurricane Sandy, 350 enthusiastic and supportive individuals gathered for the second annual <a href="http://www.lovinspoonfulsinc.org/news-events/1476/the-ultimate-tailgate-party-2012/" target="_blank">Ultimate Tailgate Event</a>. A fundraiser for <a href="http://www.lovinspoonfulsinc.org/what-we-do/our-mission/" target="_blank">Lovin' Spoonfuls</a>, one of Boston's most innovative non-profit organizations, this year's event was an evening dedicated to the incredible team behind the wheels of this organisation. Without a doubt, it was one of the most special events I have been to in a while. </div>
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<a href="http://1.bp.blogspot.com/-jPx8dcKI5CQ/UI3_W1tE1-I/AAAAAAAABJg/HSfeK5tVFW0/s1600/Lovin+Spoonfuls+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jPx8dcKI5CQ/UI3_W1tE1-I/AAAAAAAABJg/HSfeK5tVFW0/s320/Lovin+Spoonfuls+003.JPG" width="320" /></a></div>
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The event was held at <a href="http://samsatlouis.com/" target="_blank">Sam's at Louis</a>, by the Seaport, but wait! Only a small part of it was held indoors, most of it actually happened outside on the lawn, under cover of a tent. Being outside on a night like Sunday evening gave the whole thing a very powerful feeling, like we were all there to celebrate something extra special. The sound of the winds coming in added an element of intrigue but overall, it felt like we were all just a bunch of friends hanging out with good food, wine (courtesy of <a href="http://www.mswalker.com/" target="_blank">MS Walker</a>) and all for a good cause. </div>
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<a href="http://3.bp.blogspot.com/-WPbgHDdc3PY/UI4AWAc6U8I/AAAAAAAABKk/La_k9zORahc/s1600/Lovin+Spoonfuls+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WPbgHDdc3PY/UI4AWAc6U8I/AAAAAAAABKk/La_k9zORahc/s320/Lovin+Spoonfuls+021.JPG" width="320" /></a></div>
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Before going any further, I should say a few words about what it is exactly that the team behind Lovin' Spoonfuls does.</div>
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In January 2010, Ashley Stanley, Lovin' Spoonfuls founder and executive director, put in motion a team with the intention of redistributing foods that would otherwise be thrown away and wasted, to those in need. With 40 % of food being wasted each year in America, there is no doubt that much can be done to reverse this trend. By setting out each day in one of their two trucks, the team behind Lovin' Spoonfuls is able to redistribute some of what restaurants, groceries, bakeries and other wholesale food producers cannot sell to homeless and crisis shelters around the city of Boston.</div>
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<a href="http://2.bp.blogspot.com/-iMYbmf9Um-U/UI3_ePqvk6I/AAAAAAAABJo/mpUa8-2GBpw/s1600/Lovin+Spoonfuls+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iMYbmf9Um-U/UI3_ePqvk6I/AAAAAAAABJo/mpUa8-2GBpw/s320/Lovin+Spoonfuls+002.JPG" width="320" /></a></div>
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Lovin' Spoonfuls is now in its second year and they have saved 100,000 lbs of fresh, delicious food. No doubt an organisation like this needs continued support and the Tailgate event was an excellent excuse to generate awareness, produce some funds and the ultimate goal of the tailgate? Put another truck on the road:)</div>
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As I mentioned earlier, part of the evening happened indoors, there was a football themed photo booth and a bar inside. Most of the excitement however, happened out in the tent, where some of Boston's top chefs had created Tailgate themed dishes for guests to enjoy. </div>
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One of my favorites was the lobster roll by celebrity chef, <a href="http://stuffboston.com/2012/04/10/5-courses-with-steve-%E2%80%9Cnookie%E2%80%9D-postal-of-fenway-park" target="_blank">Steve 'Nookie' Postal</a>. The chunks of lobster in this deliciously buttered and pan-toasted roll were large and succulent. I am not usually a fan of lobster rolls, but after eating this one, I totally get it!</div>
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I must admit however, I started the evening off with an ice cream sandwich from the Flour team. It was the first table I saw and how could you possibly resist a ginger molasses cookie with pear ice cream!? They also had servings of their delectable sticky bun bread pudding...what a table:)</div>
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Throughout the evening it was also a pleasure to see <a href="http://www.coppaboston.com/about/team/jamie-bissonnette" target="_blank">Jamie Bissonnette</a> from <a href="http://www.coppaboston.com/location" target="_blank">Coppa</a> and <a href="http://toro-restaurant.com/" target="_blank">Toro</a> (for two very meat inspired restaurants, it was ironic to see him serving up a spicy tofu bocadilla:) ), <a href="http://www.bostonmagazine.com/articles/2010/12/brunch-with-joanne-chang-and-christopher-myers/" target="_blank">Joanne Change and Christopher Myers</a> as well as <a href="http://stuffboston.com/2011/06/13/5-courses-with-will-gilson" target="_blank">Will Gilson</a> and other great names in Boston's food scene. Again, the support at this event was so genuine, Chef Will actually spent most of his time battling the winds outside as he was shucking his oysters fresh for all guests:)</div>
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By the end of the night, amid all the delicious food, good music and entertaining live auction hosted by TV Diner's <a href="http://www.necn.com/archive_tvdiner_jennycam" target="_blank">Jenny Johnson</a>, Lovin' Spoonfuls more than met their goal and with over 80 000 dollars raised, there will be a third truck on the road!<br />
From the day I first heard about Lovin's Spoonfuls, I knew it was something special and participating at an event dedicated to its future development was a real treat for me. I so look forward to keeping in touch with the up and coming pursuits of this organization.<br />
Follow them on <a href="https://twitter.com/LovinFoodRescue" target="_blank">Twitter</a> and like them on <a href="http://www.facebook.com/lovinspoonfuls?fref=ts" target="_blank">facebook</a> so that you can be up to date as well!<br />
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<b>PS! Lovin' Spoonfuls is having another <a href="http://www.facebook.com/events/393824414021982/" target="_blank">fundraiser</a> this Sunday at the <a href="http://www.seapointbarandgrill.com/" target="_blank">Seapoint Bar and Grill</a>. No tickets are necessary, but a minimum 20 dollar donation is to be expected...oh and so is as much grilled cheese as you please and wine from <a href="http://www.ninetypluscellars.com/" target="_blank">90+ Cellars</a>. Be there:)</b></div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-52000573679272469462012-10-29T07:37:00.000-07:002012-10-29T07:37:55.435-07:00Perfect Fuel for perfect energy:)<div class="separator" style="clear: both; text-align: center;">
We made it through our opening week of the <a href="http://www.bostonballet.org/2012-2013.html" target="_blank">2012-2013 season</a>!! </div>
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The first week of shows is always the hardest because leading up to it we are in the theater all day long doing tedious techs and run-throughs as we get the last minute details in order. Once we make it to Sunday, we are all hanging on by a thread and T-I-R-E-D!</div>
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Thankfully, there are a few little things that can help us along in these moments of exhaustion. <a href="http://www.foodistaonpointe.com/2012/05/best-of-both-worlds.html" target="_blank">Coco Cafe</a> is one product which can help give that extra boost and in fact, one of my fellow dancers had one by her side throughout the Sunday show:)</div>
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<a href="http://3.bp.blogspot.com/-0FDaRW6b374/UI2f86sPE6I/AAAAAAAABH4/DDhzAioJ0Ac/s1600/perfect+fuel+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0FDaRW6b374/UI2f86sPE6I/AAAAAAAABH4/DDhzAioJ0Ac/s320/perfect+fuel+002.JPG" width="240" /></a></div>
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A more recent discovery for me is <a href="http://www.perfectfuelchocolate.com/" target="_blank">Perfect Fuel Chocolate</a>. For those of you who are unfamiliar with this product, it is a cube of 74 % raw cacao and ginseng. </div>
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Come again? </div>
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Rephrase: it is a cube of very dark chocolate enriched with a type of perennial plant with proven health benefits..aka ginseng:) </div>
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<a href="http://4.bp.blogspot.com/-M2MqtbTHIkE/UI2gFp5CT4I/AAAAAAAABII/inZq9BR6eYw/s1600/perfect+fuel+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-M2MqtbTHIkE/UI2gFp5CT4I/AAAAAAAABII/inZq9BR6eYw/s320/perfect+fuel+005.JPG" width="240" /></a></div>
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I had seen these little guys in various stores and marketplaces around town for about a year now and was actually introduced to them by a former dancer of the Boston Ballet who used to eat them during the intermissions of a particularly daunting ballet. (ahem, Don Quixote!)</div>
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You can imagine how excited I was when a friend of mine introduced me to one of his training buddies...who happens to be <a href="http://www.perfectfuelchocolate.com/perfect-fuel-story/" target="_blank">Nicolas Warren</a>, the CEO and founder of Perfect Fuel just last week...a few days before we went into the theater! </div>
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We were at a lovely wine and cheese hosted by Nicolas and his wife and I was able to pick his brain about the fascinating process and benefits derived from his product. In each Perfect Fuel bar, there is a serving of enough organic cacao to provide sustained, long lasting energy - just the kind of thing I was looking for:) Perfect Fuel is also high in antioxidants and has no refined sugar.</div>
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<a href="http://4.bp.blogspot.com/-LuPASHQR2lg/UI2iPGb02YI/AAAAAAAABIc/S25MQjVRRxo/s1600/perfect+fuel+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-LuPASHQR2lg/UI2iPGb02YI/AAAAAAAABIc/S25MQjVRRxo/s320/perfect+fuel+009.JPG" width="320" /></a></div>
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As for the taste, if you like dark chocolate, you will LOVE these bars. I myself am a huge fan, however, if I don't feel like I can handle the concentrated taste of 74 % dark chocolate, I conveniently have a bag of high energy treats that I can mix it in with. It just so happens that Perfect Fuel bars are the 'Perfect' addition to any trail mix:)</div>
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Whether you are a high level athlete, a performer or just need a boost at some point during the day, Perfect Fuel bars are an excellent option. They provide a small, tasty and all-natural dose of sustained energy, so you won't get the usual crash that comes after most energy supplements on the market.</div>
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I can tell these bars will become an increasingly important part of my diet regimen at the theater and just in time for our performance season too:) </div>
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Lucky for those of you who missed out on our performances this week, we are doing one more weekend of shows starting next Thursday - and you can bet we will have tons of energy:)</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2tag:blogger.com,1999:blog-5553321873454801662.post-61270614540685207292012-10-25T06:35:00.000-07:002012-10-25T06:35:40.727-07:00Two Chefs and a Microphone - Urban Grape<div class="separator" style="clear: both; text-align: center;">
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For those of you who have read my post on the new and exciting <a href="http://www.foodistaonpointe.com/2012/09/the-art-of-drinking-progressively-urban.html" target="_blank">opening</a> of the South End's very own <a href="http://theurbangrape.com/" target="_blank">Urban Grape</a>, you may recall a mention of popups and other events being held in this great space.</div>
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Having been open for just under a month in this location, (The Urban Grape has an original space in Chestnut Hill) TJ and Hadley, the power couple behind this wine store, wasted no time in hosting their christening popup dinner. </div>
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On this particular Sunday, the new store was turned into a conceptual popup dinner, 'Two Chefs and a Microphone'. As the title suggests, two of Boston's great chefs were on hand for the evening, Chef Michael Scelfo from <a href="http://www.russellhousecambridge.com/" target="_blank">Russell House Tavern</a> and the two Seths from <a href="http://www.thegallowsboston.com/" target="_blank">The Gallows</a>. They were given a limited list of ingredients and instructed to go head to head in a battle of old school vs. new school (respectively). </div>
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A five course menu was prepared by each and each course was paired with a wine, beer or whiskey decided on by TJ. </div>
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Here is what the two chefs came up with: </div>
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<a href="http://1.bp.blogspot.com/-0LYQfFgwIlI/UHtrhiaus6I/AAAAAAAABCQ/6RvCa48O1m4/s1600/urban+grape+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0LYQfFgwIlI/UHtrhiaus6I/AAAAAAAABCQ/6RvCa48O1m4/s320/urban+grape+003.JPG" width="320" /></a></div>
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The first dish was centered around the 'oyster'. Team new school (The Gallows) presented an incredible concoction: Oysters 'Kennedy' with spinach, lobster aioli, Irish Whisky and Cape Cod potato Chips. It was paired with a Pinot Blanc from Napa Valley (Robert Foley)</div>
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I could have eaten five of these...easily. It was such an incredible combination of flavors and crunch, without being overwhelming.</div>
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Chef Michael, representing the old school, presented us with a classic ICO oyster with wood smoked cocktail sauce, brambly bacon and sea bean mignonette. It was paired with a nice sparkling Gruner from Australia (Punkt).</div>
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Although I usually side with the bacon, team new school won this first course.</div>
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Before the second course came out, I meandered around the store and grabbed a peak at the chefs in action just by the check out station. Micheal was busy preparing a delicious cheddar biscuit.</div>
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I loved that the dinner was a mingling event and not a rigid sit down affair...this way, you could make your way around the store, check out the many different wines, beers and sakes and best of all, sample their progressive rating scale at their tasting station:)</div>
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For the second course, new school prepared a shot of pumpkin chowder with corn, ham and common crackers, paired with a double pumpkin ale from Sam Adams. I liked the pairing, and the soup was interesting, but I would have preferred more of a pumpkin taste.</div>
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Chef Micheal for his part, presented a delicious torched delicata squash with a clothbound cheddar biscuit. Anything with a biscuit is fine by me and this one did not disappoint. Paired with a Domaines Schlumberger Pinot Gris (Alsace), it was a great come back by team old school.</div>
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The next course was charcuterie theme; a strength for both restaurants. The Gallows made a delicious blue fish pate with a fantastic apple-horseradish on brioche toast. This time it was paired with an Ehlers Estate Rose.</div>
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Russell House came out with a warm roasted Char belly with bone marrow brioche, red wine and pickled oinion jam. TJ decided to pair this one with what he called an 'industry wine', an Occhipinti 'Il Frappato' Frappoto from Sicily. </div>
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Both courses were outstanding...no surprises there;)</div>
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For the main savory course, Chef Micheal presented heaping dishes of duck fat braised pork neck (what a mouthful!) over a bed of herbed white beans and crispy chard leaves...it was served family-style which made me very happy and I will admit that I went back for seconds...and thirds:)</div>
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It was paired with Le Macchiole Bolgheri Rosso, a red from Italy.</div>
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Unfortunately, I was somehow duped out of the savory course from the Gallows...I had my hands on one, put it down for a second and it sneaked away from me. Thankfully, Seth noticed and brought me a special plate of their New England baked beans, which were delicious and smokey:) </div>
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For dessert, Team New School did a play on an apple tart with brick cheese and a tiny scoop of ice cream. It was a bite-sized perfection and I definitely wanted more. It was paired with a Willet 'Pot Still Reserve' Bourbon Whiskey. I am not quite at the point where I enjoy such strong drinks...but I can understand the appeal on a cold winter's day.</div>
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Chef Micheal presented a testament to the old school with a cheese and apple plate with prune and honey jam. Again, I could have done with a few helpings of this..I just love, love, love cheese!</div>
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Also paired with a Whisky, this time a Scotch Whisky, Glenmorangie from Scotland (aged 12 years).</div>
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With such a great concept, team and DJ (yes, there was an evening long mash up between old and new), it is no surprise the evening was a smashing success and a preview of many more exciting things to come. Sign up for The Urban Grape's <a href="http://theurbangrape.com/contact/" target="_blank">newsletter</a> or follow them on <a href="https://twitter.com/urbangrape" target="_blank">twitter</a> for upcoming events:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2tag:blogger.com,1999:blog-5553321873454801662.post-8264207638119788222012-10-22T13:52:00.001-07:002012-10-22T14:16:44.970-07:00A Catalyst Sunday<div class="separator" style="clear: both; text-align: center;">
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Last Sunday was special for two reasons. Number one, it was the last free Sunday before we switch over to our performing schedule with <a href="http://www.bostonballet.org/" target="_blank">Boston Ballet</a>. Once we open our <a href="http://boxoffice.bostonballet.org/storefront/2013_Single_Ticketss/cfallprogram-p1.html" target="_blank">Fall Program</a> this coming Thursday (25th of October) and kick off our performing season in Boston, regular weekends are long gone. Number two, I made it to another brunch with the fabulous <a href="http://www.bostonbrunchers.com/" target="_blank">Boston Brunchers</a>, making it two in a row:)</div>
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Last month, I went on a Mexican brunch adventure with the team at <a href="http://www.foodistaonpointe.com/2012/09/brunching-at-burro.html" target="_blank">The Painted Burro</a> in Davis Square. This time around, still on the Cambridge side of the river, we tried out <a href="http://www.catalystrestaurant.com/" target="_blank">Catalyst</a>.</div>
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I had been to Catalyst for events, so I knew just how beautiful the space was and had tried some of their dinner menu items, but their brunch was new to me - and a quick look over their <a href="http://www.catalystrestaurant.com/index.cfm/page/Brunch/pid/10254" target="_blank">brunch menu</a> the evening before convinced me that my Sunday was going to be extra special.</div>
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As is my usual custom at these brunches, I arrive with a grumbling tummy and am quick to suggest we order some shareable dishes. It seemed like the menu at Catalyst was made for just this and soon after our party was seated, an order of chocolate chip scones with a dulce de leche sauce and a skillet coffee cake were put in.</div>
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I realize it is a fairly basic and standard breakfast item that some people may turn their noses up at when eating out at a restaurant, but these baked goods were absolutely delicious. The chocolate chip scones were crumbly and coated in a light sugar on the outside with a moist and dense, chocolate chippy inside...and the dulce de leche sauce was a nice twist. The coffee cake was served in a hot skillet; a brown sugared crumble topping and another moist, but this time light and fluffy inside. </div>
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Both got our taste buds ready for the rest of the meal.</div>
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Another custom I indulge in when out to brunch with the brunchers is what <a href="http://eatliveblog.com/" target="_blank">Renee</a> and I like to call, 'splitsville' or 'sharsies'. Much like how it sounds, we end up teaming up in order to try as much as we can off of the menu, without being redundant.</div>
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I took responsibility for the poached farm egg atop a tournedo of beef, on a bed of grits. This was the dish I had had my eye on since I first saw the menu, and it ended up being my favorite dish at the table. The beef was just the right portion, tender, juicy and full of flavor. The egg was beautiful and the grits...oh the grits! They were somehow better than any I had while I was in Charleston SC this past summer...</div>
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The other dishes we got were egg dishes; the goat cheese and mushroom omelette and the chicken fritatta. Both good, solid brunch plates, but they had nothing on the tournedo fandango mentioned above. </div>
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A side dish I was really in love with was their pork belly potato hash.</div>
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This number was also served in a pipping hot skillet (I just love things served in skillets..oh and anything with pork belly), the potatoes cooked in drippings...so you can imagine how flavorful they were:) </div>
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As a group of about 10 food enthusiasts, we did a pretty good job covering everything on the menu. We got their panko-crusted french toast for everyone to nibble on and although it was tasty, I would have preferred a little less panko and a little more bread. That said, the bourbon whipped butter was a divine accompaniment.</div>
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Catalyst is a great place to go for a humble brunch well done. Going with the brunchers is always a lovely experience and I always look forward to trying new things with people who love food as much as I do.</div>
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I am sad to be missing out on the upcoming brunches...but I am proud to say that a group of brunchers will actually be making an outing to the Opening Night of the Fall program - so it won't be too long before I see them again:)</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2tag:blogger.com,1999:blog-5553321873454801662.post-32832024821687447372012-10-17T16:14:00.001-07:002012-10-17T16:17:41.284-07:00An enlightening evening at Perkins School for the Blind<div class="separator" style="clear: both; text-align: center;">
It is incredibly easy to take things for granted. When put under a certain perspective, even the most mundane thing can become a miracle. This is one of the thoughts that struck me when I attended the <a href="http://www.perkins.org/supportperkins/special-events/taste-of-perkins/taste-2012.html" target="_blank">Taste of Perkins</a> event at <a href="http://www.perkins.org/" target="_blank">Perkins School for the Blind</a> a couple of weeks ago.</div>
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Established in 1832, Perkins has been a leader in educating and supporting the blind. The Taste of Perkins event, which is now held every year, is a phenomenal evening of exploring a world that many of us don't think about very often, a world without sight.</div>
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Although this may sound bleak, the incredible minds at Perkins have engineered a vast array of hi-tech products which give people who are blind access to everything. From 'talk to text' programs that translate books and journals, to verbalized science experiments, the sky is the limit. This was what made the evening so special. Perkins is all about teaching their students to be courageous, take risks and live life to the fullest!</div>
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A silent auction and a raffle were also on the agenda for the evening and Hors D'oeuvres were served all throughout. However, my absolute favorite part, was the blind tasting.</div>
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<a href="http://2.bp.blogspot.com/-romlZ7bdopA/UG9fzCmUTII/AAAAAAAAA30/hrPW5nRCnQw/s1600/Blindfolded+Tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-romlZ7bdopA/UG9fzCmUTII/AAAAAAAAA30/hrPW5nRCnQw/s320/Blindfolded+Tasting.jpg" width="320" /></a></div>
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(photo credit - Randy H. Goodman)</div>
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This part of the soiree took place in a beautiful concert room (did I mention just how beautiful the campus is!? It was like being in Harry Potter;) ). What made the room really special were the students who were playing beautiful piano pieces for the guests.</div>
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(photo credit - <a href="http://eatingplaces.wordpress.com/" target="_blank">Liz Looker - eating places</a>)</div>
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So how did it work exactly? Well, you were blindfolded as soon as you stepped into the room and a volunteer would guide you to your seat. It is truly amazing how much your other senses will perk up once your sight has become compromised. Just walking to the table I felt like my ears were growing in size...and working twice as hard!</div>
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Once seated, we were given a red and a white wine to taste. I was very impressed when <a href="http://eatliveblog.com/" target="_blank">Renee</a> announced that the White was a Chardonnay...my palette is not quite there yet:)</div>
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(photo credit - <a href="http://eatingplaces.wordpress.com/" target="_blank">Liz Looker - eating places</a>)</div>
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Next we were given a plate with four different items. Going from our left to right, we were instructed to eat the bite-sized food and try to guess what we were eating.</div>
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Again, as with my hearing, my taste buds were abloom as soon as I put something in my mouth. I was very proud to have guessed the nature of the first item (on the skewer), which was a ginger pickled beet. </div>
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The second number was a Japanese dumpling with a chicken broth and mushroom filling. We all got it was a dumpling, but the filling evaded us slightly. What was incredible was watching some of the Perkins students themselves taking the taste test. One little boy chewed on the pickled beet for about 2 seconds before promptly announcing that it was a ginger pickled beet....he could not have been more spot on!</div>
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The third item was my favorite and really had my taste buds in a twist. It was a mix between a marshmallow and a meringue with a lemon topping. It was soooo good! </div>
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Finally, we had a dark-chocolate covered, salted caramel. Again, Renee had this one in a heartbeat - we do love our sweets:)</div>
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<a href="http://4.bp.blogspot.com/-5Q27R5S3WNM/UG9f0FZITPI/AAAAAAAAA38/TEfNmKk5q0A/s1600/Sweets+Table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="http://4.bp.blogspot.com/-5Q27R5S3WNM/UG9f0FZITPI/AAAAAAAAA38/TEfNmKk5q0A/s320/Sweets+Table.jpg" width="320" /></a></div>
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(photo credit - Randy H. Goodman)</div>
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When you are blindfolded, you are so much more aware of what your other senses are feeling...your taste buds are literally having a party! Once the blindfold had been taken away, it took a couple of seconds for the world to come back into focus, but once it did, I was so much more appreciative of being able to use my sight to aid in everything I do.</div>
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This, I think, was part of the magic of the event. Not only did it show me that students without sight can be just as able-bodied, independent and successful as those of us with perfect vision, but it also made me appreciate what I take for granted every day - the ability to see and observe the world around me.</div>
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Perkins School for the Blind is a very special place that will remain an institution and leader in the field for years and years. I am so happy I got to visit and learn more about it - there are many ways to support these students, including volunteering. All can be viewed <a href="http://www.perkins.org/supportperkins/" target="_blank">here</a>.</div>
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If nothing else, it is worth a trip just to wander around the campus and learn a bit more about what is possible when you put your mind to it!</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-90787713785365677682012-10-14T15:15:00.000-07:002012-10-14T15:40:13.830-07:00Bos vs. NY - Food Truck Edition<div class="separator" style="clear: both; text-align: center;">
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Another beautiful fall weekend...another fantastic food festival (we have been so spoiled this month)!</div>
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This Saturday, the Greenway, which was the host of last Sunday's <a href="http://www.foodistaonpointe.com/2012/10/experiencing-bostons-local-flavors-on.html" target="_blank">Boston Local Food Festival</a>, transformed itself into yet another great space for a pop-up food festival, this time featuring the <a href="http://www.foodtruckthrowdown.com/" target="_blank">Food Truck Throwdown</a>.</div>
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Born from the power couple combination of Sarah Ross, owner and founder of <a href="http://www.kickasscupcakes.com/" target="_blank">Kickass Cupcakes</a> and the team behind <a href="http://www.jetblue.com/?source=gsnc_jetblue&placement=none&sc=PPC" target="_blank">Jet Blue</a>, Dewey Square was transformed into a food truck extravaganza from 11-9 with some of the best food trucks from Boston and New York battling for their city's bragging rights in various categories.</div>
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As usual, any event involving food trucks has me in a dither of excitement and I got to the Greenway nice and early so I could spend some quiet time chatting with some of the owners, managers and workers on the trucks. It was great to see some of my fave food truckies (ahem...<a href="http://meimeiboston.com/" target="_blank">mei mei</a>-best vegetarian, <a href="http://staffmealboston.com/" target="_blank">Staff Meal</a>- best savoury item and <a href="http://www.bonmetruck.com/" target="_blank">Bon Me</a>- best asian), and it was especially exciting to meet some of the out-of towners!</div>
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The infamous <a href="http://www.wafelsanddinges.com/" target="_blank">Wafels and Dinges</a> truck was there, with a bit of a chip on their shoulder from being one of the first food trucks in the country (Oct. 2007 marks the month and year of their first truck on the corner of Broadway and SoHo in NYC). They did win best crew though...maybe it was the matching hats?</div>
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I really loved the team and the artisan hand-held empanadas popping fresh out of the ovens at <a href="http://nuchas.com/nuchas_news/" target="_blank">Nuchas</a>. These guys started as a cart in Times Square and after winning a contest, were awarded a food truck license and permit...which they effectively took on with zeal:)</div>
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I absolutely loved their Argentine, a special ground beef with onions, pepper and scallions...but their short rib empanada, braised in red wine and rolled in rosemary dough took the proverbial cake.</div>
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I was also treated to a seasonal apple, cranberry and nutella dessert empanada that came straight out of their oven...what can I say? New York, I love you:)</div>
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Also of note from NY was the <a href="http://www.munchiemobileny.com/" target="_blank">Munch Mobile</a>, serving Williamsburg late night...think delicious grilled cheese renditions and burgers:)</div>
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<a href="http://mikenwillies.com/" target="_blank">Mike 'n' Willie's</a> was another solid appearance with tasty tacos and a fantastic Big Bad Brisket slider (complete with crispy onions and smothered in a delicious BBQ sauce).</div>
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Of course, I could not pass up the opportunity to swing by some of my Boston faves, <a href="http://www.roxysgrilledcheese.com/" target="_blank">Roxy's Grilled Cheese</a> were being particularly sinful with their Mighty Rib Melt and their bacony Green Muenster (applewood bacon and homemade guacamole.) </div>
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Oh...and they won best truck design...just fyi:)</div>
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The trio of siblings at mei mei always have something special up their sleeves, today it was a foie gras rangoon and a ginger macaron with maple bourbon buttercream (oo-er). With their pork inspired menu, they actually ended up wining the best vegetarian item...an off the charts kale salad. I did not go for it this time, but have had it in the past...I totally get it:)</div>
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On the sweet side of things, my favorite by far was <a href="http://thecookiemonstah.com/the-truck/" target="_blank">The Cookie Monstah Truck</a>, fresh batch, from scratch cookies and delicious creamy ice cream (enter ice cream sandwiches). I started with a classic chocolate chip cookie paired beautifully with a salted caramel hot chocolate and was so convinced that I dragged my friend back later on in the day...</div>
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Unfortunately, I did not get to try their famous apple crisp recipe...or their many different flavors of ice cream...but I had to leave something for another visit!</div>
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By the time all of this had been tasted and tried, the lines were really starting to grow and my stomach had little room left for more. </div>
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I made my way to the voting booth and cast my quarter (all proceeds go towards the food pantry of the winning city's choice).</div>
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I don't think there is much of a question as to which city I voted for...my heart is so invested with the Boston Food truck community.</div>
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That said, with nine awards, NY won 5 of them, and thus carried the cup...but the popular vote still went to Boston:)<br />
All in all, I am happy to say that I have a much keener eye for which food trucks to look out for next time I am in NY...and given the performance of the NY 'stEATs', my cravings will surely be satisfied:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com4tag:blogger.com,1999:blog-5553321873454801662.post-45821348888959506382012-10-10T17:32:00.001-07:002012-10-11T11:55:44.043-07:00Experiencing Boston's local flavors on the Greenway<div class="separator" style="clear: both; text-align: center;">
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This Sunday marked the third annual <a href="http://www.foodistaonpointe.com/2012/09/a-couple-fall-favorites-in-boston.html" target="_blank">Boston Local Food Festival</a>. I always look forward to this opportunity to be surrounded by delicious, local food from enthusiastic farmers and producers. My anticipation this year had increased ten-fold because I was on their 2012 <a href="http://bostonlocalfoodfestival.com/connect/featured-festival-bloggers/" target="_blank">blogging team</a>, busy promoting the various vendors and purveyors I so looked forward to meeting.<br />
Due to the success and high turnout from the event last year, this time around, it was moved to the Greenway. I am very glad it was; the mile long parkway separating the financial district from the Seaport was a perfect place for the numerous vendors, chef demos and live music venues.</div>
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We were lucky with the weather, having been dealt a beautiful fall day, even though it was a bit nippy. Laura Weinstein from <a href="http://www.cookieladytreats.com/" target="_blank">Cookie Lady Treats</a> must have checked the weather beforehand and had come prepared with perhaps the best hot chocolate I have ever tasted....and yes, that includes L.A. Burdick's! (Gasp!) </div>
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It was rich and decadent, but not too thick or sweet and best of all? It came topped with a homemade marshmallow, which melted into a delightful layer of thick, gooey sugar:) </div>
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Hot chocolate in hand, my friend and I strolled leisurely around, tasting samples of this and that and catching snippets from some of Boston's most acclaimed chefs at their demo stations. <a href="http://bostonchefs.com/restaurant/bondir-cambridge/chef/jason-bond/" target="_blank">Jason Bond</a> from <a href="http://bondircambridge.com/" target="_blank">Bondir</a> was busy demonstrating the proper techniques of carving up big, complicated cuts of mutton meat. He somehow made it look so easy! </div>
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It was also a pleasure bumping into <a href="http://beaconhillhotel.com/bistro/chef_bio.html" target="_blank">Josh Lewin</a>, head chef at Beacon Hill Bistro. He had prepared a tasty parsnip soup with apple crumble and tiny tart berries. It is so nice to see such enthusiasm and dedication to the local food movement. Chef Lewin did a demo on foraging:)</div>
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All this strolling, tasting and chatting made us tired and we needed a caffeine boost...ok, well maybe this was not entirely the case, but after passing by <a href="http://www.barismo.com/" target="_blank">Barismo</a> and their single cup, pour-over coffee...it was impossible to resist. </div>
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The process is so detailed and precise making the finished product well worth the wait - dark, strong and somehow, not bitter. I admit, I ruined mine by adding too much cream...oh the sacrilege!</div>
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As usual, bakeries from outside of Boston make an appearance and I am always excited to see what <a href="http://sofrabakery.com/" target="_blank">Sofra Bakery</a> has in store for us. This year, we had apple butter biscuits and butternut squash tarts among other house-made delicacies. Two of these also made it onto my itinerary:)</div>
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By around 2:30, the good weather had started to drizzle away and rain drops were becoming more and more frequent. Seeing as my friend and I had only really been tasting and nibbling (sort of), we decided to take advantage of our proximity to <a href="http://www.pastabeachrestaurants.com/" target="_blank">Pasta Beach</a> - reputed for having some of the best pasta in Boston.</div>
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With a reputation like that, we had to order a few different pasta dishes...just to be sure. We went for their Tagliatelle with duck and vegetable ragout (above), their Carbonara and their spaghetti with clams, olive oil, chili flakes and parsley. The latter ended up being our favorite, as the first was a bit underwhelming sauce wise and the Carbonara lacked crispy bacon....but to be fair, the pasta itself was quite splendid.</div>
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All in all, it ended up being a perfect October Sunday, from the smell of autumn in the air to the crowd of people out enjoying both the city and the local food community. It is no wonder I get so excited for these festivals....they are far too few and far between!</div>
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Until next year?</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-81091066012714689052012-10-07T15:51:00.001-07:002012-10-07T16:27:03.124-07:00Gin 101 at the Boston Cocktail Summit<div style="text-align: center;">
It seemed like all kinds of festivals were going on around town this weekend in Boston. From the <a href="http://bostonseafoodfestival.org/" target="_blank">Boston Seafood festival</a> to the <a href="http://bostonlocalfoodfestival.com/" target="_blank">Boston Local Food Festival</a> (post to follow shortly), it has been a weekend jam packed with food related activities...my favorite:)</div>
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On top of all these things, this weekend was Boston's first ever <a href="http://www.bostoncocktailsummit.com/" target="_blank">Boston Cocktail Summit</a>. From the kick off events on Thursday, to Saturday evening's After, After party at <a href="http://www.citizenpub.com/" target="_blank">Citizen Public House</a>, Boston was inundated with the best bartenders in America's beverage industries popping up here, there and everywhere to share their wealth of knowledge.<br />
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The Summit was clustered with Epic cocktail parties (ahem...The Thing), special events at restaurants all over town and informative seminars held at the Park Plaza. The seminars had huge range, from morning after Retox to Detox, to Whiskey and Bourbon talks, all led by stars of the industry. </div>
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Despite my busy weekend, I was able to make it to a couple of the parties as well as the 'Making Great Gin Drinks at Home' seminar led by Tony Abou-Ganim, aka, <a href="http://themodernmixologist.com/" target="_blank">The Modern Mixologist</a>. </div>
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Our tables were all set up with an impressive cocktail making set, courtesy of <a href="http://bombaysapphire.com/en-US/lda" target="_blank">Bombay Sapphire</a>...we were about to mix some pretty tasty drinks:)</div>
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For the next 2 hours, Tony took us on a <span style="text-align: center;">detailed and thorough journey of some of the most quintessential Gin-based drinks. We started with a refreshing Tom Collins, moved onto the Negroni (pictured above), which was my personal favorite. </span></div>
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<span style="text-align: center;">A perfect dry martini was next on the list, followed an Aviation and finally, a South Side cocktail. (A gin twist on your Mojito) </span></div>
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Although my favorite was the Negroni; a mix of gin, campari and sweet vermouth, I must admit, that my absolute favorite thing were the Maraschino cherries that went into the Aviation drink (fresh lemon juice, simple syrup, gin, violette and marachino. I think I lost count of how many of these little taste bombs I had...I could not help myself:)<br />
By the end of the seminar, I felt much more in tune with the versatility of Gin, an alcohol I have only recently begun to really enjoy. All throughout the seminar, Tony was a true entertainer, somehow turning any cocktail making tool or technique into something sultry and enticing... admittedly, this got a bit old towards the end... </div>
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I learned and drank a lot, two things the Boston Cocktail Summit held in the highest regard. The Summit was a wildfire success and one I hope will be repeated again soon.</div>
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For now, I would like to part with one of my favorite quotes from Tony:<br />
'Never underestimate the power of a good garnish because a drink is only as good as its lowest denominator'<br />
Somehow, I feel like this pearl can be applied in all aspects of life.<br />
And on that note, cheers:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2tag:blogger.com,1999:blog-5553321873454801662.post-86709917987370191732012-09-29T12:22:00.000-07:002012-09-29T12:32:58.587-07:00A couple fall festivals in Boston<div class="separator" style="clear: both; text-align: center;">
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After a great summer, fall seems here to stay. Monday is the first of October and although I am sad to see summer end, I so love autumn in New England.</div>
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Seasonal favorites return in many restaurants and cafes, drink and menu specials accenting fall ingredients abound - the colors change all around and there is a fresh, crispness to the air.</div>
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Although this would be enough to look forward to, there are a few upcoming events that really have me excited. </div>
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On the 6th of October, from 11-6, the <a href="http://www.facebook.com/pages/Boston-Fisheries-Foundation/116602765155203?fref=ts" target="_blank">Boston Fisheries Foundation</a> will be holding their first ever <a href="http://www.savebostonfishpier.org/" target="_blank">Boston Fish Pier Seafood Festival</a>. At the Bank of America Pavilion, the day will be be filled with seafood related endeavors from oysters, lobsters and clambakes to chef demonstrations and educational seminars. The best part? It is all in the name of generating awareness for the sustainability of Boston's fish pier, whose fish populations have increasingly come under more pressure both from growing consumption rates and real estate development throughout the seacoast of New England. Everyone loves Boston's seafood, so why not come out and learn a thing or three while enjoying a day of fish related events on the Seaport? </div>
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Also next week, one of my all-time favorite events will take place at the Greenway. Sunday, the 7th from 11-5, head over to this beautiful part of the city separating the financial district from the Seaport for a day celebrating local food purveyors at the <a href="http://bostonlocalfoodfestival.com/" target="_blank">Boston Local Food Festival</a>. </div>
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For three years now the BLFF has been an opportunity for New England farmers to get to know their clients and for clients to put faces to the delicious food products they enjoy on a regular basis. It is also a fantastic way to discover some of the newbies making a name for themselves in Boston's local food scene. </div>
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Another fun aspect of this festival is of course the <a href="http://bostonlocalfoodfestival.com/festivities/local-craft-brewfest/" target="_blank">Local Craft Brewfest</a> which kicks off the festivities on Friday the 5th at HarborPark. As the name portrays, it is the beer drinker's equivalent to the BLFF. The latter is open and free to the public, however the Brewfest requires tickets which you can purchase <a href="http://bostonlocalfoodfestival.com/festivities/local-craft-brewfest/" target="_blank">here</a>. Whether you are into food or beer (or both!), stop by at some point for a snack, or better yet, make a day of it and you will not be disappointed!</div>
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Many other fun events will be happening as we edge our way deeper into fall. Keep an eye on my blog and I will be keeping you on pointe with what's up:)</div>
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Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com0tag:blogger.com,1999:blog-5553321873454801662.post-57055684238878159292012-09-24T13:14:00.001-07:002012-09-24T13:14:23.220-07:00Boston Brunching at the Burro<div class="separator" style="clear: both; text-align: center;">
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After a much too long hiatus from my favorite blogging group, the <a href="http://bostonbrunchers.com/" target="_blank">Boston Brunchers</a>, a last minute invite got me a spot at this month's eating extravaganza.</div>
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Once or twice a month, a group of Boston bloggers get together over a brunch (or other food-related activity), to experience different menus, enjoy each other's company and spread the word. This past Sunday, the meeting place was in Somerville at <a href="http://thepaintedburro.com/" target="_blank">The Painted Burro</a>. I had already been here for dinner earlier on in the year, but their brunch was a first and I can tell you, it will not be the last:)</div>
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Along with a group of 9 others, we were seated at a lovely wooden table in the middle-right section of the restaurant and shortly thereafter, an order of their specialty Iced Coffee Horchata was placed in front of us. This delicious refreshment was light and sweet, with an orange-infused sugar rim. As you can tell, it was HUGE, but I somehow had no trouble finishing it off.</div>
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To get our palettes warmed up, we ordered a few of their goat empanadas which came two to an order, perfectly fried and filled with delicious, tender local goat's meat and covered in a red pepper and tomato-chipotle salsa. Lucky for <a href="http://eatliveblog.com/" target="_blank">Renee</a> and myself, we managed to get a whole order to ourselves:)</div>
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Guacamole was a must, however, there was a brief discussion about which of the three kinds we should get. After a slight nudge from my part, guacamole with pork belly and roasted tomatoes was the winner. There is always the question of whether adding pork belly to something as classic as guacamole is necessary, and although the guacamole itself would have been just fine, pork belly on anything is usually my preference:)</div>
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For the entrees, I teamed up with Renee and <a href="http://eatingplaces.wordpress.com/" target="_blank">Liz</a> in a three-way sharesies. We could not resist their Yucatan Meatloaf - a monstrous portion of spicy sirloin, ground with chorizo, ham, chicarron, green olives and almonds (which made for an amazing crunch every other bite). The whole thing is topped with two beautifully fried, sunny-side up eggs and placed on a thick cut piece of toast. Oh - and the best part? Their red mole sauce.</div>
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The meatloaf itself was so delicious that I could have done without the bread, just serve me up the meat and the sauce and I would be perfectly happy.</div>
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Our second dish was 'El Montanero' - a lovely mess of burro rice, beans, chicharron, chorizo and best of all, fried plantains. Again, two eggs topped off the dish and turned the whole thing into a fantastic concoction of textures reinforced with a crispy crunch from an underlying corn tortilla.</div>
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Third was their braised pork and kale hash which was a huge fan favorite and I definitely appreciated the greenery from the kale. Although all the dishes were tasty, they were mostly pretty heavy and left my craving something a little lighter.</div>
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To finish off, I figured it would be a good idea to order a taste of their homemade ice creams. On for the morning was a chipotle chocolate which I found to be an excellent digestif, and a coconut-avocado ice cream, which to me, was a refreshing palette cleanser.</div>
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All desserts have a purpose:)</div>
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These ice creams were fabulous, with real, honest flavors.</div>
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By the end of the meal, all of us bloggers were ready for a nice nap, one last surprise woke us all up however and that was their corn popsicle. Richard, the <a href="http://passionatefoodie.blogspot.com/" target="_blank">Passionate Foodie</a>, was the one who put this little guy on our radar and I am sure glad he did. It was basically like eating a cold corn on the cob, which may sound crazy...but - well, it is crazy actually. Crazy good to be clear:)</div>
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If you are looking for something different, interesting and tasty to change your brunch (or dinner) pace, The Painted Burro is a definite go:)<br />
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(A special thanks to The Painted Burro for hosting our group of bloggers and being so informative!)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com4tag:blogger.com,1999:blog-5553321873454801662.post-90258388056892029862012-09-20T12:44:00.002-07:002012-09-20T12:47:10.136-07:00The art of drinking progressively - The Urban Grape<div class="separator" style="clear: both; text-align: center;">
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Wine is very often an intimidating beverage...the sheer quantity of different varieties, qualities and regions is enough to require expert Sommeliers in restaurants, and to send many of us into fits of exasperation. </div>
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Although I have been slowly developing my palette, I still have trouble going into a regular wine store and not feeling a bit overwhelmed. </div>
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(Photo Credit - Randy Gross)</div>
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Enter <a href="http://theurbangrape.com/" target="_blank">The Urban Grape</a>, a new breed of wine store that offers an alternate approach to familiarizing yourself with wine. </div>
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The Urban Grape, originally in Chestnut Hill have just opened their new South End location, I attended the Sneak Preview this Tuesday and can tell it will become a huge part in my future wine education.</div>
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(Photo Credit: Randy Gross)</div>
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To start, I should present their motto - drink progressively. This embodies the concept behind the store and its arrangement. The owners, TJ and his wife, Hadley, are dedicated to dismantling the intimidation some people feel towards wine and replacing it instead with a system that allows even virgin wine drinkers to discover the wonderful world of wine.</div>
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The 760 bottles of wine they carry, range from major brand names to small batch, organic bottles, are organized based on a scale from 1-10, according to the level of body and overall strength of taste. For instance, if you wanted to try something red, with bold flavors that can stand up on its own, you could try anything in the higher numbers of red wine. The numbers are all clearly propped up on the section indicating the level as well as the color...(R = red, W = white). </div>
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Having worked with creative and leading architects, the store is expansive and clean and has a minimalist style that puts all the wine bottles on showcase. If you stand at a particular spot, it almost looks like the wine bottles are floating - which was the exact inspiration behind the design.</div>
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So you may be asking, how do you know where your palette stands in a subjective 1-10 ranking? Well, this is where things get really fun! In the middle of the room, there is a 'taste station', which looks quite like a satellite about to be launched into space. In it you will find a bottle of wine which the owners think exemplifies each number on the scale. The station is self-serve, so up you go to try the different numbers and then head to your favorite section(s).</div>
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TJ and Hadley were positively brimming with excitement at the Opening and little wonder why, they have developed a brilliant concept as well as a way to bring community and fun into a milieu which is often unfairly shunned as being pompous and snobby. </div>
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The Urban Grape does more than wine, you will also find beer, sake and other kinds of interesting liqueurs and once they are really up and running, you will be able to taste pretty much anything they have on hand.</div>
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Oh and with a space as cool as this one, how could they not host the occasional pop-up event? In fact, October 14th will be their first Pop-up event, <b>Two Chefs and a Microphone.</b> From 7-9, Chefs Seth Morrison (The Gallows) and Michael Scelfo (Russel House Tavern) will present a five course menu with wine pairings. Grab a ticket while you still can <a href="http://twocheftables.eventbrite.com/" target="_blank">here</a>, for $35.00, they will go quickly!</div>
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Pop-up or no, Urban Grape's new location is a perfect fit for any level of wine connoisseur, stop by anytime now that they are open to the public and get drinking...progressively of course:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2tag:blogger.com,1999:blog-5553321873454801662.post-56884285064733484582012-09-16T07:04:00.000-07:002012-09-16T07:04:17.859-07:00Breakfast in the most comfortable beds:)<div style="text-align: center;">
Still readjusting from our <a href="http://www.foodistaonpointe.com/2012/09/highlights-of-helsinki.html" target="_blank">Helsinki Tour</a>, this week has been a bit tough. By about 4 o'clock in the afternoon, I am turning into a zombie and the copious amounts of choreography I have had to get caught up on only added fuel to the fire. </div>
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This said, things could have been worse, for instance, we may not have had the day after our arrival off. Most importantly, this would have prevented my friend and I from attending a lovely Breakfast in Bed collaboration at the Natick Mall between <a href="http://www.tempurpedic.com/" target="_blank">Tempur-Pedic</a> and <a href="http://barbaralynch.com/" target="_blank">Barbara Lynch</a>.</div>
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Early Tuesday morning (the jet lag worked in our favor for this!), the two of us set off in our Zipcar for the Natick Mall to be greeted by an array of breakfast goodies in a store filled with the world's comfiest beds...not bad for the first morning back in Boston eh?
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During the visit, my friend and I were treating to a personal tour of the store, which happens to be the very first retail store for the Tempur-Pedic brand. We were invited to test all the beds - an invite we gladly accepted - and to check out the neat videos and montages they have promoting their various products.</div>
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My favorite was without a doubt their 'Grand Bed', which is basically the most heavenly mattress compilation I have yet experienced. In fact, I think I may have dozed off for a moment while I was fulfilling my testing duty...</div>
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Naturally, all the bed-testing really worked up an appetite, which took us to the breakfast buffet set up by Barbara Lynch and her catering team. Included was an assortment of muffins and scones (my favorite!), vegetarian quiche, bagels, smoked salmon and heirloom tomatoes. There were even to-go boxes available for those who had to rush off to work. </div>
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Seeing as we had the day off, my friend and I were able to enjoy the treats at our leisure.</div>
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It was really great getting to meet the director of retail from Tempur-pedic as well as Barbara Lynch, I am sure both ladies had a very taxing morning....:)</div>
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By the time we managed to tear ourselves away from the baked goodies and heavenly mattresses, it was noon time. Shops had opened and we took advantage of being at the Mall to do a bit of grazing. Lucky for our purses, the Zipcar reservation limited us to one stop at <a href="http://shop.lululemon.com/home.jsp" target="_blank">lululemon</a> and so we only did relatively minor damage. </div>
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It was a great start to our first day back in Boston. I am a bit upset that I just bought a bed for my new apartment...because it really has nothing on the ones made by Temper-Pedic...maybe I will be really lucky and win the drawing we entered for a free Tempur-Pedic bed! I relly have nothing to complain about though, because all attendees of the event walked away with a complimentary Tempur-Pedic neck pillow...too bad the event had not been prior to our Helsinki trip...:)</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com7tag:blogger.com,1999:blog-5553321873454801662.post-23721715289406525962012-09-11T11:34:00.003-07:002012-09-11T14:11:23.083-07:00Highlights of Helsinki<div style="text-align: center;">
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Last week, part of the <a href="http://www.bostonballet.org/" target="_blank">Boston Ballet</a> went on tour to Helsinki, Finland. Although I traveled quite a bit while I was competing as a Rhythmic Gymnast, going on tour with a ballet company is very different. From point A to B and back again, all logistics are taken care of. It is amazing! Of course, you have your responsibility as a performing artist while you are there, but within that, you get to visit countries you might not otherwise have a chance to see.</div>
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<span style="text-align: center;">As a foodista, I love experiencing a country's culture through food. I knew hardly anything about Finnish food before this trip and although it was fairly short, I did manage to learn a thing or two...</span></div>
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Seeing as this was a performance tour, the building we got to know the best was the <a href="http://www.opera.fi/en" target="_blank">Finnish Opera House</a> (Spelt 'Oopera'). I believe it has been quoted one of the most beautiful and well designed Opera Houses in the world...a few days in this place and I completely agree! </div>
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The entire company was blown away by the size of the stage...what a treat to dance on it in front of sold out houses!</div>
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The Opera House is located right by a river and park that runs alongside one of the main streets. At this time of year, everything is so green and beautiful. Looking out of the Opera House to this view is an inspiring setting in itself.</div>
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As I mentioned earlier, I did not know much about Finnish food culture prior to my arrival. I was very surprised and excited when I saw a 'cold smoked reindeer' pizza at one of the Italian restaurants near the hotel....of course I had to order it!</div>
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It had an interesting flavor, subtle and almost sweet when prepared this way. Unfortunately I did not manage to have true reindeer breast which they traditionally serve as a stew over boiled or mashed potatoes...but that I can save for next time:)</div>
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As with many European cities, one of my favorite things is the way they do bread. In Finland, they have this fantastic pretzel-like bread which was served to us in a huge basket, each piece drizzled in olive oil and big chunks of salt. This meal we had on our first night in Helsinki, after a long, long travel day...needless to say, the whole basket disappeared in no time:)</div>
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One thing I had heard about the Finnish however, was that they love their Saunas, with a population of around 5 million people, they have 2 million saunas...those are pretty strong odds! In our hotel, the sauna quickly became a hot commodity (pardon the pun!) and a daily ritual.</div>
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My friends and I made it a habit of going down for a contrast between the hot and dry sauna and the freezing bath of water they had by the pool. As awful as that may sound, it does wonders for your circulation and inflammation:)</div>
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The Finns also love their berries, which they use in many things, including as an added layer of complexity to salads. This goat cheese salad made my night as I had spent the evening walking around the City Center with my dad, who was visiting.</div>
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I love checking out regular grocery stores in new places, it is always so interesting to see what locals make a part of their everyday eating routines. Apparently, in Finland, Angry Bird sodas and gummies are commonplace...:)</div>
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I would be amiss if I did a whole blog post and neglected a special mention of their baked goods and licorice-like spices. Although two things you would not usually pair together, most Finnish bakeries produce these incredible pastries that are sweet with cinnamon, but with a hint of cardamon. This may sound strange, but I can assure you, that paired with a fresh cappuccino it makes for the perfect treat, anytime of the day. </div>
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There are so many other interesting things I encountered in Helsinki, from Donkey Salami at <a href="http://www.murudining.fi/ravintola/" target="_blank">Muru</a>, a Michelin Star restaurant, to the most extensive selection of licorice and gummies, which I came fairly close to depleting:)</div>
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The trip was a success from all angles, from the interesting and welcoming city we visited to the performances we gave and the standing ovations we received. There are few thing I love more than exploring new places, particularly places that are so rich in color, culture and taste:)</div>
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As we near our 50th Annivesary Season at the ballet, I think we can expect more tours to come our way!</div>
Anonymoushttp://www.blogger.com/profile/05442571708164846037noreply@blogger.com2