Get your 'Gozi' on at Piperi

1 Beacon Street, a space which has seen many different themes over the past couple of years, was last known as Dore Creperie, 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.

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. 

 1 Beacon street is now the home of Piperi, a Mediterranean  grill serving signature Turkish dishes from 'Gozi' sandwiches, to falafel bowls and more. 

Last week, a friend and I went to check the new space out.


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.
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.
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.

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.

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.  

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:)

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:)

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:)

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 Boston Ballet, 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:)

Hours are: Monday-Friday, 7 am - 6 pm and Saturdays, 11- 3 pm.  Extended hours are currently under discussion:)

My Midnight Marathon

 After much agony and anticipation, this past Marathon Monday, I made it to my first Midnight Ramen.  Since January of this year, a team of talented and innovative chefs, headed by Mark O'Leary and Yukihiro Kawaguchi of O Ya, have gotten together about once a month to serve up 60 bowls of hand made ramen.  The real intrigue? The location is always changing and the ramen is not served until late into the night. 

The whole concept is exciting and has generated an uproar in Boston's food scene. Tickets are exceptionally difficult to come by, selling out a mere two minutes after they are released.  

So you can imagine my excitement in snagging a seat at the most recent Ramen event, this one being held right in my neighborhood, at The Gallows.

 A midnight ramen feast is not exactly how one might begin the week, but I could not pass up this opportunity! So I spent most of my Marathon Monday preparing for a marathon of my own: how to stay up until midnight...

In actuality, it ended up being a non-issue, a combination of my cat nap at 7 and our seating time at 11 p.m. made for a fairly do-able circumstance. 

The Gallows, a spot that is always brimming with people and vibe was full of ramen enthusiasts feasting on bowls of steaming ramen and hand fashioned pork belly buns.  I arrived the first of my fellow ramen companions and had a moment to take it all in.  Being in a restaurant at such a late hour on a Monday, when the rest of the city is deserted, is something different in and of itself.  

As if in accord with this theme, the restaurant was entirely lit by candlelight, providing for an atmosphere of being 'in the know' that hovered over the tables.

 The menu is simple and starts with a hand made, steamed, pork belly bun.  The bun itself was very interesting and you could taste the care that went into each one.  I have had better pork belly though, notably, the pork belly buns presented at   Uni's Late Night Ramen.

 For the ramen, you have two choices, a traditional salt-based broth or soy-based..both are obviously nice and high in sodium:)
I went for the traditional salt base and am very glad I did.  The broth was fantastic, not too salty, but enough to make you crave more with every slurp.  However it was definitely the noodles that took the cake.  Again, the handy craft that goes into these is exquisite, it makes for slightly thin but dense noodles, perfectly cooked.  As per usual, a soft-boiled egg adds complexity and texture.

I really enjoyed this bowl of ramen, it was nothing fancy, but honest and true, just like something you would find anywhere on the streets of Japan.

For dessert, two simple macaroons are served to settle the sweet side of things. 

Guchi's Midnight Ramen is an exciting step out of your ordinary food routine. It is a great concept, mixing tasty, fresh and hand-tailored food with intrigue and excitement.  Still in its early stages, I think this pop-up has a lot to offer and will continue to grow and offer late night appetites a satisfying end.

Stir Girls

On my daily walks from my apartment to the Ballet, I usually walk along Waltham street. This happens at least twice a day and so I walk past a certain doorway located right behind The Butcher Shop the same number of times.  This little nook on Waltham is actually home to Stir, a cook book shop by day, and a cooking-demonstration dinner space created by Barbara Lynch.  For many years I have been walking past this little spot and for just as many years, I have wanted to check a class/meal out.  It was not until just a few months ago, January 2012 to be exact, that a friend of mine was able to snag a few seats at one of their classes.

The first class I went to was en lieu of the infamous Occupy Wall Street movement and called, wittingly, Occupy Gastronomy.  Every class at Stir, and they hold these 7 evenings a week, has a theme, whether it is a cook book, the chef's inspiration, or seasonal ingredients.  You walk in to find a replica of Barbara Lynch's own kitchen, with a demonstration stove top surrounded by about ten seats for the guests. Stir is run by a small team of chefs and managers, the two main chefs, known as the 'Stir Girls', work together in creating and cooking the different menus.

The Occupy Gastronomy class, just happened to be an ecclectic array of dishes, ranging from Greek tatziki, to Korean Bi Bim Bap and a Vietnamese Bahn Mi - it was all a tribute to different countries coming under occupation...great idea - even greater food:)

And from this class onwards, my friend and I have become hooked...

 

Since that class, I have been to two others and each one has been so drastically diferent I am continually amazed by Chef Kristen and Chef Stephanie's phenomenal talent and diversity, these girls can do practically anything! My all-time favorite dinner was the one inspired off of the Joe Beef cook book...which happens to be one of my absolute favorite restaurants in Montreal - it was an evening of meat...bacon and...well, what else is there?

So what exactly do these two power girls do? On an evening where they are both working, they do all the prep work for the evening's meal throughout the day, Stir classes usually consist of 5 course meals, so there is some preparation involved.  Each course is then put together and explained in front of the class - you get general cooking knowledge, insider tips and they will answer any question you have for them. 

One of the best things at the Stir classes, other than getting to hang out with Kris and Steph, is seeing something go from scracth to a beautiful dish, right in front of your eyes. This herbed chicken breast with carrot puree came from their 'Duck, Duck, Goose' class (which I was at last night...Stir experience # 3:) ). We got to see them go through all the stages and finally get presented with this delicious tasting.

The same goes for each and every course.  Dessert is always interseting at Stir as the chefs try to incorporate their main ingredient even into the final course of the evening.  You can imagine how this might be tricky with a poultry class..again though, the Stir Girls amazed everyone with their Duck Liver Creme Brulee...

Can't imagine how that would taste? Well, neither could I at first, but then I took a spoonful of the freshly bruleed savory 'dessert' and I think my eyes popped out of their sockets. The taste was so decandent, rich and meaty, and yet it had all the texture and subtlety of a true, creme brulee.

There are always surprises to be had at Stir, you learn so much and get to eat a whole lot of fresh, inspired food.  It is a sound idea and something I think people with any interst in either cooking, eating, or socializing would enjoy.

Oh..and here's a tip towards getting into a class...follow them on facebook to get advance notice of when they will be releasing the next batch of classes, then jump on the wagon and reserve yourself a spot to whichever tickles your fancy:)

Beer and Burgers - a match made in heaven

5 Napkin Burger, a Nation-wide chain specializing in the art of the burger, opened it's first location in Boston last March.  Since then, it has taken the concept of 'the burger', redressed it, and presented it as something more than your average pub grub.  

Part of 5 Napkin's mission, includes creating fun, social events around the burger.  One of their more popular dinner series is their Beer Dinner Series.  These dinners, priced at $45 a person, are inspired by a specific brewery that works with the chef to create a four course dinner, with each course expertly paired with a beer.

On the 2nd of April, I was invited to experience the Beer Dinner featuring  dinners, and any excuse to visit 5 Napkin Burger is fine by me:)

The dinner began at 6:30 with a reception and although my rehearsals at Boston Ballet had me running a little late, the team at 5 Napkin were kind enough to bring us a plate of what we had missed out on. Unfortunately, we could not catch up on the socializing part, but I was really happy to see a very large group of beer and burger fans:)

Of the appetizers, my favorite were the cheddar tots - like tater tots but with a creamy cheesy goodness on the inside. I also quite enjoyed the tuna wontons that were light and fresh, with a generous portion of avocado, which can never hurt.

The beer paired with the appetizers was a Levitation Ale and was actually my favorite beer of the night. It was a great way to start off: light and refreshing.

The first course was a small taste of Peel-and-eat Shrimp served in a beer boil with butter sauce.  Again, it was a nice way to begin the meal, especially when you know a burger is coming! The beer paired with this was the IPA (or Indian Pale Ale, for any non-beer drinkers out there). I was not as much of a fan of this beer, but it did work well with the buttery flavors of the dish.

Th piece de resistance was in the next course...aka, the burger. You could choose between their veggie burger or a Mushroom Blue burger. Although I do love their veggie burger, I was going big or going home and went for the Mushroom and Blue.  5 Napkin really knows burgers and they get a 10 oz. hunk of prime ground beef, always juicy and delicious and the bun they use is a perfect compliment. (So many places have too much bread!) The mushrooms were sauteed, adding a slightly sweet component and the whole lot was cut across with the sharp blue.  A strong burger like this was naturally paired with a strong beer, the Arrogant Bastard Ale, which, not surprisingly is known as one of their most aggressive...I admit, I could not drink much of this one...

 

To finish off an already successful meal, we were given a Smores Pie; a layered symphony of graham cracker, chocolate ganache and marshmallow.  I was duly impressed - so many dinner events like these neglect the dessert course, thinking most people will be too full to enjoy much else. Well I beg to differ! The dessert is the last impression! It could easily be the most important part of the meal...at least for me:) The sweet ending of 5 Napkin Burger's Beer Dinner Series really put the bow on top, and left me wanting more...

As far as multi-course dinners go, 5 Napkin's is well done and at 45 dollars (all-inclusive) it makes for a fantastic Tuesday evening. The next one is set for the 24th of April...so keep your calendars open!

Diamonds (and chocolate) are a girl's best friend...

Lately, I have been living it up during the weekends - what with great taco adventures, local dance performances and sushi and of course, last weekend's Jazz Brunch at TW Food.  You would think I could do with a weekend off...but when you are loving what you are doing - that's the last thing you want;)

If it is possible, this weekend continued the trend of fun and tasty treats and, as you will see, made me feel very much like a young child again - but who wouldn't with a chocolate bar in the morning and a Grand (diamond themed) Ball in the evening!?

The chocolate bar at Cafe Fleuri in the Langham Hotel, is something I have always wondered about, but which has seemed somewhat surreal to me.  How could you possibly have a brunch of just chocolate? I figured there must be some catch.  When I arrived on Saturday morning to meet a friend, I quickly surveyed the scene and was able to surmise in under 10 seconds, that the team at Cafe Fleuri, had gone and created a paradise of my sweetest delights.  When you walk in and the first thing you see is a beautiful chocolate fountain...things have obviously been done right!

After a first tour around, I quickly realised that I had a challenge on my hands...and it takes a lot to challenge my sweet tooth - so you can imagine my euphoria.  Luckily, my friend had a fantastic idea and we agreed to divide and concur, trying not to get two of anything so as to try the most, and waste the least.

The buffet is organized with stations in the middle going from milk to dark chocolate and then surrounded by specialty stations. Everything is done with care and precision, there is no sloppy buffet display at Cafe Fleuri! Above we have one of their milk chocolate cremeux and if is possible to imagine, it was as delicious as it was pretty...and every piece was presented in like form.

It was impossible to decide where to start.  The create-your-own cupcake station?  Or maybe the coldstone-esque ice cream bar with an array of different toppings folded into your ice cream right in front of you?

Of course you could also go for the sweeter side with their cotton candy station..but I steered clear of that one, my mission was purely chocolate related:)

In the end, we assorted various bits and bobs and ended up with a first collection of goods as picture above. (Just so you know, we made about three more trips of this size...needless to say, I was on quite a sugar high!).  Our favorites from this first batch was without a doubt the flourless chocolate stack (so gooey and rich) and the bourbon and peanut crunch cake (because when do peanuts and chocolate not go together!?) I was not a fan of their chocolate brulee, which, in fairness is difficult to pull off in a buffet where it will be sitting around and lose its crisp, torched topping and the right temperature altogether.

My personal favorites, and indeed, the only thing I went back for seconds of, was their banana, bacon tart.  I know, what in the world is that!? Simply, it is a banana cream with a big chunk of banana, topped with thick meringue and a piece of bacon, all held together in a 64% extra bitter guayaquil shell...ummm yes please! Everything about this little bite was perfect, the salty bacon made well with the sweet meringue and the smooth texture of the banana came together with a crunch from the shell..it was really something:)

My favorite station was definitely the 'chocolate crepe station' - pick your crepe (vanilla or chocolate) and your filling (white, milk or dark chocolate, bananas, coconut, mixed berries or almonds) and then, if you wish, pick your poison (aka liqueur), to have flambée-ed as a finishing touch.  I went with a vanilla crepe, with milk chocolate and mixed berries and a St Germaine flambée. It was expertly put together and the fire from the alcohol (which I tried my best to capture), was spectacular.

By the end of our time there, although I had been drinking copious amounts of water, my head was starting to feel the effects of the sugar, but that did not mean I was incapable of enjoying one of their warm, chocolate bread puddings.  I was absolutely taken away by the quality of this dessert. I got their right as the station had been filled.  The pudding was moist and rich, with the perfect strike between a crisp top and gooey center. I was delighted to finish off my meal with a bite of this. (And then some pretzels for MUCH needed salt...)

 

After this trip to paradise, I had to hydrate quite a lot because I was due to attend Le Bal du Diamant, which is the Boston Ballet's annual Black Tie benefit. I was in one of the performance excerpts that are a tradition for our ball, and some of my friends were modeling a gorgeous line of jewelry and fashion-wear from Tiffany's.  I think we can safely say we were all in a dither:)  After that, we get all dressed up and saunter off into the scene where, after a drink and a mingle, we generally dance the night away.

I felt like a princess the whole day, flitting from chocolate castles to diamond castles.  A day like this is pretty near perfect for a foodista on pointe:)

Celebrity Chef Series at Stella!

 In the restaurant business, Monday nights are known for being the 'off' night - people are usually still recovering from their weekends, or trying to get their minds around the inevitability that is the rest of the week. Monday nights in restaurants are thus usually quiet and relatively low key.

This is the exact opposite of what has been going on at Stella every Monday since the New Year. For its third year in a row, Stella holds a Celebrity Chef Series in which a different 'Celebrity Chef' from around Boston is invited to come up with a multi-course meal to be served on Mondays.  Chef Evan Deluty really has a fantastic initiative on his hands.  While you can still order from the regular menu, the bonus of experiencing a different chef's culinary style and inspiration every week has really been drawing in the crowds. 

 Last Monday, it was Chef Louis DiBicarri of Storyville who cooked up a  fantastic four course meal.  He certainly had Stella buzzing with South End locals, fans and friends of both Head Chefs and food enthusiasts.

 First course: Guanciale (delicious, crispy bacon), fried brussel leaves and fennel pollen served under a beautifully soft-boiled egg with toasted focaccia.  It was a perfect sample of a dressed up breakfast:)

 Next we had a mushroom and roasted red pepper linguini.  This pasta dish was served almost like a soup (I assume this was intentional), the broth was certainly delicious and the three large mushrooms were plump with the jus. I really enjoyed the colours, they were perfect for winter.

 For the third course, Chef Louis came out with a White Sweet potato soup topped with pomegranate seeds that added a surprising burst of tang and creme fraiche to balance it all out.

 The piece de resistance came next, it was a sizable cut of Veal Osso Bucco with saffron potatoes and escarole.  I don't often eat veal, but Chef Louis' meat was really prime, I thought it was cooked to a lovely reddish brown, it fell apart at the slightest pressure and you were left with the bone which - to further my delight, was filled with bone marrow!

I really enjoyed this dish...and somehow finished every last bit of it!

As a sweet ending, I thought Chef Louis was very brave in baking up batches of half-baked chocolate chip cookies.  Although this sounds pretty juvenile, I happen to think that baking a good chocolate chip cookie is quite a challenge. It can be too hard, too crunchy, not enough chocolate, not the right contrast between chocolate and batter....etc. Chef Louis' cookies were beautiful. He managed to nail the crispy outer rim with ooey-gooey goodness on the inside. The bitter-sweet chocolate chips married perfectly with the sweet batter.  My friend and I asked for a scoop of vanilla gelato to top it off which I really think is a necessity.

I enjoyed the entire meal; it was different, delicious and there was certainly no pretension.  Dishes were honest and delightful.  When chefs are let loose and free, you really get to try something fun.. priced at 40 dollars this series is a definite win both for restaurants and their patrons.

I can't think of a better way to start off my week - and lucky for us all, this Monday Chef Will Gilson is up and rumour has it...be is going for 6 courses!

Burritos at their fiercest!

With the Patriots' loss at the Super Bowl on Sunday evening, it made for a bit of a sad ending to an otherwise great weekend. Monday, a hard day by any stretch, becomes that much more difficult when you know your team came so close to winning that shiny trophy....however, it would be an even bigger shame to let this bump in the road overshadow a different kind of Super Bowl that was in fact, a tremendous success this very same weekend.

On Saturday, at Poe's Rattlesnake Kitchen and Bar, the Burrito Bowl was held for the second year in a row.  This event is thrown in honor of the Super Bowl, bringing together some of Boston's finest chefs and their own renditions of the infamous 'burrito'.  With good food, friendly faces and some fierce culinary competition, this is the kind of Super Bowl I can really get behind!

The competitive spirit started early as I raced to get in line before the doors opened to the public.  The event had sold out a couple of days prior...so I knew I had to be on my A game;)

  Luckily, Justin, a kindred food blogger, was in line just behind me, it was a nice opportunity to catch up without being distracted by endless burritos:)

Once the doors did open, I wasted no time trying to get a few good shots in before the rest of the crowds filtered in. 

The Boloco team had prime real estate, with their station set up right up front and center. Jason Hutchison had prepared a 'Chorizo con papas' burrito, served with tortillas and some very spicy salsa. It was a great way to kick off:)

The way the Burrito Bowl is set up, each Chef has their station where they prepare their concoction and hand out sample-sized portions (although some of the 'sample' sizes are incredibly generous...not that I am complaining!).  Guests are given a voting card and just before the end, all votes are tallied to determine the winner and esteemed Burrito Bowl Champion.

Although everyone performed well, a couple of Chefs really stood out and made my final decision difficult. Chef Jon Gilman of Church made a mean 7-layer dip burrito. It was a seven layer goblet of intrigue that came garnished with a spinach tortilla chip and a piece of pork belly. I really loved this number, the pulled pork at the bottom was absolutely delicious. I think it would have been much stronger if it was somehow easier to get all the flavors at once... 

Chef Marc Orfaly from Pigalle made a really delicious and subtle Kimchi burrito.  The kimchi made for a delicious hint of tangy spice and the spicy mayo on the side was the perfect 'moist maker'.  I would have preferred it if the rice was more flavorful...it seemed to be a bit of a bland filler that took away from the killer kimchi.

Chef Erwin Ramos of Ole was busy firing up some of the world's most complicated burrito bowls. I can't actually remember what all went into them. I can recall a layer of rice and black beans, two different kinds of meat, (pork I think...), fried plantains (boy am I a sucker for those!), jicama slaw....some very delicious corn lasagna and various salsas...

Although some elements of this bowl were really fantastic (plantains and corn lasagna), there was a bit too much going on for it to be truly effective...

The Chef I was most impressed with turned out to be the Crowd favorite. (The judge's award went to Andy Husbands of  Brian Roche of Lolita somehow managed to create a bowl that kept me coming back for seconds...and maybe even a third;)

On a bed of truffle risotto, we had sauteed mushrooms, a beautifully cooked beef (I don't know how they managed to cook this meat just so at such a big event!) drizzled with a sweet sauce.  Here and there you would find a crunch from crispy fried pork rinds and yes...that dusting on top is a cluster of gold specks.

This dish was really top notch, the flavors were different and creative and worked together to bring about a wondrous ensemble.

Chef Roche managed to circumvent all the challenges that are inherent in such off-site competitions - his bowls were all presented in the same, consistent manner, each was treated and garnished individually, each produced the same high level quality and taste.

At events like these, I always come out feeling completely full - but not just from the food, but also from new, fresh takes on some of my favorite restaurants in Boston. I am also always filled with new spots to check out. Freshly added to the Foodista Archives are restaurants Church and Ole. Repeat visits are also in order for Pigalle and Lolita:)
So even though one Super Bowl did not turn out quite right, I can get on with my week in peace knowing that at least Burritos are properly attended to:)

Congratulations and thank you to all participants of the Burrito Bowl II, it was a fantastic event and I cannot wait until next year! A special thanks to Brian Poe for hosting:)

No better way to heat things up than with a burrito competition!

For the second year in a row, Poe's Rattlesnake Kitchen and Bar will host the Burrito Bowl event. On the 4th of February, when the winter blues will no doubt have started to settle in around us, Chef Brian Poe will gather some of Boston's greatest culinary talents under one roof to put their burrito making capacities to the test.

From 1-4, the chefs will be presenting their very own burrito creations inspired by their favorite NFL team, all in honor of the Super Bowl XLVI. Creations will be served in 'bowl style' and attendees along with guests 'referees' will decide who takes the title the contest.

Here is the poster from the press release:

Not a bad line up eh?

If you think you have what it takes to stomach the genius these guys will bring to the field, get yourself a ticket now because this event will sell out fast. With tickets priced at 15 dollars...it's my kind of Super Bowl!

When blogging and publishing collide

As some of you may know, Boston Brunchers is a group of avid bloggers who get together about once a month to try out different brunching hot spots.  I have been lucky enough to attend quite a few of these brunches and over the past year, it has grown both in number and in reach.  From more traditional brunches like last weekend's excursion to Temple Bar to bottomless brunches like the one we enjoyed at Local 149, the Brunchers have expanded going to see the Boston Ballet, hopping aboard the Odyssey and just last Sunday, a group of us were invited into the headquarters of the Harvard Common Press - a leading publisher of Cookbooks across America.

This was an extra special treat as what goes on within this warehouse on Albany street is not something you can just walk into. For our visit, they had prepared a couple of cocktails, and some great treats from various of their published cookbooks.

Their festive Cranberry Punch from edible Rhody was sweet and delicious...and dangerous:)

A series of baked goods, like their Raspberry-cream cheese coffee cake (A Real American Breakfast) and some delicious spinach and cheese casserole waited for us as well and it was so nice to see the recipes and origins of each item displayed.  

The folks at Harvard Common Press had really done things up for us, they even finished decorating their beautiful workplace with authentic Mexican woven carpets and figures..something which apparently had been a project in the making for a while:)

We all filled our plates and were taken to an adjacent room which actually serves as Bruce's wife's art studio. There was a big group of us, and I got to meet many new blogging faces.

That is another thing I so enjoy about these events, putting faces to blog names and twitter handles...

What was most interesting for me however, was what came next - which was a discussion led by Adam on the future of bloggers in the cookbook, publishing world. There is a huge place for some of these talented and enthusiastic writers and the discussion that followed was on of innovation and inspiration.

As my blog does not focus on recipes (I would never subject anyone to my cooking...), this discussion did not readily apply to me, but it was still interesting to see the inter-connectivity between the publishing world and the work my fellow bloggers put into their sites and creative archives.

After a stimulating morning of yummy treats and intellectual banter, we all went our separate ways. However, I am fairly sure we were all renewed with a sense of community, an appreciation of the family we have found through Boston Brunchers and the potential to really build something special.

I myself am proud to be a part of such a great group and am already looking forward to the great collaborations we are likely to see as the publishing and blogging worlds collide.

A pop-up with a mission that'll stick

Pop-up restaurants are a concept that have been recently gaining in popularity throughout North America. Following tradition (ahem Food Trucks), Boston has been a little slow on the uptake...

Thankfully though, a crew of young entrepeneurs and food enthusiasts have made an important step towards kickstarting a veritable foodie trend.

About four months ago, the guys behind Dore Creperie thought it was high time that someone popped up in an empty spot at 1 Beacon street.  What better way to make a presence than by being the first ever pop-up crêpe shop in Boston?  The concept is simple enough, pick an idea that people will find both intriguing and familiar, and fill your work place with an open-minded atmosphere where anything feels possible.  

Last Saturday, I was fortunate enough to experience their genius and enthusiasm first hand at one of their Crêpe classes. These were a part of Dore Creperie's mission and purpose - to spread the word on the feasibility of pop-ups and the food business in general.  It doesn't always take a huge sum of money and a team of fancy backers and interior designers to get something like this up and running.

The class started with a brief introduction to crêpes, a food stuff dating back to ancient Roman civilization, and their inspiration behind the pop-up.  I was impressed to see that at no point throughout the lesson was there a crêpe-void...they always had something tasty on the griddle. Above we have a crêpe with raspberry compote, goat cheese and walnuts:)

We were then put into two groups, the class being about 8 people strong.  Four of us started with a lesson in making batter - a simple enough procedure that I (with my fairly basic cooking skills) may even try out at home.

Then we headed to the griddles for the real fun!

There were no intimidating tutorials, it was pretty much grab and go! The toughest decision was whether I wanted to make a sweet or savory creation...

In the end I went with savory ( I figured there would be enough sweet to follow!). I made a delicious concoction (if I do say so myself:) ): a savory crêpe filled with prosciutto di parma, bacon (couldn"t resist), blue cheese, spinach and pesto...it was really a fab combo. 

One of the things I love about these classes is that you inevitably end up meeting some great people who share at least one interest with you. In this class, we decided to share our creations and so I also got to try a buffalo chicken, blue cheese and celery crêpe, as well as a pretty interesting sweet creation from Holly.

I was happy to have picked a savory crêpe to begin with because shortly thereafter, Vilas, one of Dore Creperie's creators, made three communal dessert crêpes - upon my request, we tried the S'mores (pictured above),

The Elvis Presley - peanut butter, bacon and bananas...and why not first sautée the bananas and bacon together!? This is an example of the culinary experiments that go on at Dore Creperie!

And finally their Bananas Foster...with a special treat of real rum! I could not stop myself from eating even though I was so full!

In the end, my limit had been reached and we were all quite happy to sit and chat for a little while longer.

I am so happy I got to squeeze in a crêpe class...because the only downfall to a pop-up, is that they eventually move on.

This does not mean to say that Dore Creperie will leave without one final POP! This coming Saturday the 19th, they will be having a free crêpe day to thank everyone for coming in and supporting the project.  Stop by 1 Beacon Street anytime between 1 and 3 and you will be rewarded!

Let's hope these guys don't take too long before opening up another Pop-up...the sky is the limit, and I think this is what they are all about!