Happy New Year to one and all!
As 2013 begins, I wish only the best for my family, friends, readers and everyone else. It is my sincere desire that the world will find this new year to be better, in all ways, than the previous one.
The last several years have been challenging for most of us, especially economically. For example, the economy figured significantly in the presidential election and over the last month, we have all been concerned about the potential consequences of the "fiscal cliff." It is my fervent hope that 2013 bring a much better economic outlook for all of us. No matter what happens though, we shall find a way to make 2013 a great year. Try to maintain a positive attitude, no matter what happens, and you can get through anything. Savor everything you possess rather than bemoan what you lack.
For The Passionate Foodie, I have plenty of ideas and plans for this new year: places to visit, issues to examine, wines to drink, food to eat, books to read, and much, much more. For example, I will be speaking at the Design Bloggers Conference in March in Los Angeles about Sake & specialized blogging. I hope to attend TasteCamp, which will be held in Quebec in 2013. I look forward to the next Boston Cocktail Summit this year, expecting that it will be even bigger and better than last year. I want to dine at restaurants I have not yet visited, such as Journeyman, Tres Gatos and Belly Wine Bar. I look forward to trying the new roasted suckling pig dinners at Taberna de Haro. There is plenty other things I hope to experience.
I also have plans for The Tipsy Sensei, my new series of stories about a Boston Sake expert who learns that the supernatural creatures from Japanese folklore are real. Next up, I will publish a paperback collection of short stories, which will include the first three Tipsy Sensei short stories as well as a new historical story featuring Hato from Demons, Gods & Sake. I am also hoping to finish and publish Tipsy Sensei #5, a new novel, which is tentatively titled Hand Fed Tigers.
This is only a small portion of what I have planned for the coming year. If you have any suggestions for me, please leave them in the comments or email me. I am always looking for new and interesting food, wine, sake, and spirits places to check out.
Thanks so much to all of my readers during the past year and best wishes to you for the coming year. I hope you will continue to read my blog in 2013, and please send me your feedback and criticism so I can make The Passionate Foodie even better.
Dine and drink with passion all year round!
Rant: No Predictions For 2013, Only Wishes
Break out your crystal ball, look into its depths and envision the future. What food and drink trends do you see coming up for 2013? If you don't have your own predictions, you will find numerous articles making their own predictions. It happens every year but if you review the previous year's predictions, you will likely realize that most of the predictions probably never came true. Our prophetic powers seem to be lacking. It would be futile for me to predict a list of trends which might occur in 2013.
Instead, I want to offer my wishes for which trends I want to see, though it may be doubtful that these trends will actually occur. I believe my wishes address gaps in the local food and drink scene, and which present opportunities for adventurous entrepreneurs to capitalize on. Too many trends extend for far too long, becoming stale and trite, because they seem safe. I am hoping more people choose to take a risk by leading the way in a new trend rather than following others like sheep.
1) Bread Pudding: I am so tired of cupcakes, especially as it seems many are average or lower quality. A good bread pudding can put those cupcakes to shame, and bread pudding is so versatile, available in a myriad of tasty flavors. Maybe you would enjoy a moist chocolate bread pudding or a light bourbon bread pudding with caramel sauce. Why don't more restaurants offer this dish on their dessert menus? Why isn't there a local bakery that specializes in different bread puddings? Can you make a bread pudding out of all those mediocre cupcakes? My favorite dessert of 2012 was a Pineapple Bread Pudding and I would love to see more restaurants creating their own compelling bread pudding.
2) Meatloaf: I am also tired of burgers. I love a good burger but I think we are over saturated with burger joints, with even more coming in the near future. When is enough enough? Why not use all that ground beef and create some amazing meatloaf recipes? I admit that meatloaf never did much for me but The Painted Burro has changed my mind, showing me the potential of this comfort food. Their Yucatan Meatloaf was stunning, a blend of alluring flavors that won't remind you of the bland meatloaf you might have once had as a child. I want other restaurants to step up to the plate and create their own unique meatloaf recipes, recipes that will change the mind of even meatloaf haters.
3) Filipino Restaurants: There isn't a single Filipino restaurant in Boston and the closest restaurant appears to be in Quincy, JnJ Turo Turo. Where is the love for Filipino cuisine? This isn't just a Boston problem as there are less than 500 Filipino restaurants across the country. However, it can be a delicious cuisine, with a rich history, so it is very strange that there are so few restaurants. This is a great opportunity for a Filipino chef to blaze a trail in Boston. Bring on adobo, mechado, kare-kare and more!
4) Peruvian Ingredients: Peruvian cuisine is under represented in the Boston area despite the myriad of fascinating Peruvian ingredients which exist, from thousands of potatoes to numerous indigenous fruits. Chef Jose Duarte of Taranta, an Italian/Peruvian restaurant in the North End, has opened my eyes to the vast potential of Peruvian ingredients. He has created some superb dishes and I am perplexed why more chefs are not delving into the treasure trove of Peru, using such ingredients to enhance their dishes too. Let us see lucuma, auyuma, panca pepper and more.
5) Sake: Sake seems to be growing in popularity, but very slowly. I want that trend to continue though I would prefer that the pace accelerates. It truly is a complex and wondrous drink with a rich history and culture. It is extremely food friendly and many more people would enjoy it if only they tasted it. I will continue my own campaign to spread my passion for Sake and hope others take up the effort as well. Come to one of my Sake dinners, tastings or classes in 2013 and learn why you should be enjoying Sake.
6) Fortified Wines: Sherry, Port and Madeira remain niche beverages, though they are worthy of far more attention. Consumers often possess misinformation about these wines and need more education to better appreciate them. For example, many think all Sherry is sweet yet a large portion are actually dry, like Fino and Manzanilla, and they are food friendly. Why not enjoy some oysters and briny Manzanilla? Port is great after dinner, yet it too can work well throughout an entire meal. Explore these fortified wines and learn the marvels they contain.
7) Spirit Paired Dinners: Wine and beer paired dinners have become commonplace but it is still a rarity to find dinners paired with spirits, such as bourbon, scotch, tequila, and rum. For example, Legal Sea Foods ran their first Scotch paired dinner this past year. I have attended several spirit paired dinners in 2012 and the pairings often worked quite well. People usually don't think of drinking spirits with dinner but they should give it consideration. Restaurants have the opportunity to present unique events by creating harmonious pairings with spirits. Show the potential to consumers.
What food & drink trends would you like to see in 2013?
Instead, I want to offer my wishes for which trends I want to see, though it may be doubtful that these trends will actually occur. I believe my wishes address gaps in the local food and drink scene, and which present opportunities for adventurous entrepreneurs to capitalize on. Too many trends extend for far too long, becoming stale and trite, because they seem safe. I am hoping more people choose to take a risk by leading the way in a new trend rather than following others like sheep.
1) Bread Pudding: I am so tired of cupcakes, especially as it seems many are average or lower quality. A good bread pudding can put those cupcakes to shame, and bread pudding is so versatile, available in a myriad of tasty flavors. Maybe you would enjoy a moist chocolate bread pudding or a light bourbon bread pudding with caramel sauce. Why don't more restaurants offer this dish on their dessert menus? Why isn't there a local bakery that specializes in different bread puddings? Can you make a bread pudding out of all those mediocre cupcakes? My favorite dessert of 2012 was a Pineapple Bread Pudding and I would love to see more restaurants creating their own compelling bread pudding.
2) Meatloaf: I am also tired of burgers. I love a good burger but I think we are over saturated with burger joints, with even more coming in the near future. When is enough enough? Why not use all that ground beef and create some amazing meatloaf recipes? I admit that meatloaf never did much for me but The Painted Burro has changed my mind, showing me the potential of this comfort food. Their Yucatan Meatloaf was stunning, a blend of alluring flavors that won't remind you of the bland meatloaf you might have once had as a child. I want other restaurants to step up to the plate and create their own unique meatloaf recipes, recipes that will change the mind of even meatloaf haters.
3) Filipino Restaurants: There isn't a single Filipino restaurant in Boston and the closest restaurant appears to be in Quincy, JnJ Turo Turo. Where is the love for Filipino cuisine? This isn't just a Boston problem as there are less than 500 Filipino restaurants across the country. However, it can be a delicious cuisine, with a rich history, so it is very strange that there are so few restaurants. This is a great opportunity for a Filipino chef to blaze a trail in Boston. Bring on adobo, mechado, kare-kare and more!
4) Peruvian Ingredients: Peruvian cuisine is under represented in the Boston area despite the myriad of fascinating Peruvian ingredients which exist, from thousands of potatoes to numerous indigenous fruits. Chef Jose Duarte of Taranta, an Italian/Peruvian restaurant in the North End, has opened my eyes to the vast potential of Peruvian ingredients. He has created some superb dishes and I am perplexed why more chefs are not delving into the treasure trove of Peru, using such ingredients to enhance their dishes too. Let us see lucuma, auyuma, panca pepper and more.
5) Sake: Sake seems to be growing in popularity, but very slowly. I want that trend to continue though I would prefer that the pace accelerates. It truly is a complex and wondrous drink with a rich history and culture. It is extremely food friendly and many more people would enjoy it if only they tasted it. I will continue my own campaign to spread my passion for Sake and hope others take up the effort as well. Come to one of my Sake dinners, tastings or classes in 2013 and learn why you should be enjoying Sake.
6) Fortified Wines: Sherry, Port and Madeira remain niche beverages, though they are worthy of far more attention. Consumers often possess misinformation about these wines and need more education to better appreciate them. For example, many think all Sherry is sweet yet a large portion are actually dry, like Fino and Manzanilla, and they are food friendly. Why not enjoy some oysters and briny Manzanilla? Port is great after dinner, yet it too can work well throughout an entire meal. Explore these fortified wines and learn the marvels they contain.
7) Spirit Paired Dinners: Wine and beer paired dinners have become commonplace but it is still a rarity to find dinners paired with spirits, such as bourbon, scotch, tequila, and rum. For example, Legal Sea Foods ran their first Scotch paired dinner this past year. I have attended several spirit paired dinners in 2012 and the pairings often worked quite well. People usually don't think of drinking spirits with dinner but they should give it consideration. Restaurants have the opportunity to present unique events by creating harmonious pairings with spirits. Show the potential to consumers.
What food & drink trends would you like to see in 2013?
Crémant d'Alsace: A New Year's Eve Recommendation
In 2008, Americans consumed almost 99 million bottles of domestic sparkling wine, 17 million bottles of French Champagne and over 45 million bottles of sparkling wine (like Cava and Prosecco) from other countries. Out of that 161 million bottles, only about 300,000 bottles, a mere drop in the bucket, were Crémant d'Alsace. It is clear how little Crémant d'Alsace is consumed here, though the amount of imports seems to be slowly increasing.
In the Alsace region of France, they have been producing sparkling wines since the early 19th century but it was not until 1976 that the Crémant d'Alsace AOC was created. Back in 1979, their total production was less than 1 million bottles but that has now increased to around 33 million bottles. The term "crémant" basically means "creamy" and originally referred to sparkling wines that were produced with less pressure, which tended to make them taste more creamy than effervescent. There are six other Crémant AOCs in France, including Bordeaux, Bourgogne, Die, Jura, Limoux and Loire.
Crémant d'Alsace is produced in a similar fashion to Champagne, though there are some differences as well. The Crémant d'Alsace AOC has strict regulations on viticulture and viniculture, and six grapes are permitted including Pinot Blanc, Riesling, Pinot Gris, Auxerrois Blanc, Chardonnay, and Pinot Noir. Most of their Blanc de Blancs is made from Pinot Blanc while Pinot Noir is the only grape permitted in their Rosé. For those who want value, Crémant d'Alsace usually sells for $10-$20, making it very affordable. But what does it taste like?
Based on my recent experiences with several Crémants, they generally seem to be more Old World in style, with restrained and subdued flavors. They generally don't possess bold fruity flavors like Prosecco and Cava, and are more dry, crisp and clean. They are refreshing, excellent with food and offer good complexity at their price point. I want to review two Crémants I recently enjoyed around the Christmas holiday (both being media samples) and I'll be discussing more Crémants in the near future. In short though, consumers should be seeking out Crémant d'Alsace if they want an excellent value sparkling wine.
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Celebrate New Year's Eve at A Tavola in Winchester. Chef Vittorio has created a special menu to welcome the New Year, which is available on December 31, from 5pm-10pm. The Prix Fixe Menu costs $65 per person (tax and gratuity not included) and wine pairings are available for an extra cost. You can make reservations by calling (781) 729-1040.
MENU
Antipasto
A Small Taste From the Chef to Begin your Evening
Appetizers
--Chestnut Crepes (Duck and Homemade Ricotta Cranberry Agrodolce)
--Bucatini (Long Saffron Hollowed Pasta with Maine Shrimp, Leeks and Arugula)
--Crispy Polenta (Organic Mushroom Ragu, Truffled Pecorino Cheese and Quail Egg)
--Arugula Salad (Red Wine, Poached Pears, Goat Cheese and Toasted Hazelnuts_
Entrees
--Concerto di Mare (Seared Halibut, Mussels and Cockles, Kimball Farm Heirloom Tomato, Fregola and Spinach_
--Bistecca (John Crow Farm Sirloin Steak, Grilled Escarole and Chickpea "Torta"
--Polletto "Al Mattone" (Pressed Young Chicken, Cured Black Olives, Green Beans and Spaghetti Squash)
--Cannelloni (Rolled Pasta Filled with Organic Mushrooms, Herbs and Goat Cheese)
Dessert
A Tavola Trilogy
2) Join the Beacon Hill Hotel & Bistro for the return of its Fondue Sundays featuring classic, French-style fondue. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.
Served with rustic, locally sourced bread as well as less traditional accompaniments including small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower. Fondue Sundays will be served every Sunday beginning Sunday, January 6, 2013 through the spring. The special will be served during dinner service, 5:30pm-10pm, in conjunction with their regular menu. Reservations are recommended by calling 617-723-7575.
Recipe: Classic Fondue in French style
Ingredients:
3oz dry white wine (Domaine Giachino Abymes from the Savoie)
Pinch kosher Salt
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Bergkäse Alpenblumer, grated
2 ounces Emmentaler, grated
2 ounces Gruyére Vieux, grated
1 clove of garlic, minced
1 tsp Kirschwasser
1/2 Tablespoon cornstarch
Directions:
--Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
--In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot.
3) To toast Japan’s most important holiday of the year, Haru will host a shogatsu celebration this New Year’s Eve, inviting revelers to close out the calendar with an exclusive three-course prix fixe complete with bubbly. Haru’s bonekai (or “year-forgetting”) night will allow guests to leave 2012’s worries and troubles behind while indulging in a customizable feast. The cost is $45 per person (includes complimentary glass of champagne).
FIRST COURSE
-choice of-
King Crab Dumplings (Steamed, with spicy soy vinaigrette)
Rock Shrimp Tempura (With creamy spicy sauce)
Tuna Ceviche (Tuna, grape tomato, red onion, avocado and apple in ceviche sauce)
Chicken & Beef Yakatori (Grilled, on skewers)
Field Green Salad (With ginger dressing)
MAIN COURSE
-choice of-
Chicken Teriyaki (With steamed vegetables)
Grilled Garlic Shrimp (Marinated in hot chili sauce)
Sashimi Entrée (Assorted sashimi with a kani cucumber roll)
Sushi Entrée (Assorted nigiri with a California roll or tuna roll)
Mixed Tempura (Six jumbo shrimp, shiitake mushroom, asparagus and yam)
DESSERT
-choice of-
Mochi Ice Cream (Red bean, green tea or vanilla) Banana Spring Roll (With chocolate dipping sauce)
**********************************************************
1) Celebrate New Year's Eve at A Tavola in Winchester. Chef Vittorio has created a special menu to welcome the New Year, which is available on December 31, from 5pm-10pm. The Prix Fixe Menu costs $65 per person (tax and gratuity not included) and wine pairings are available for an extra cost. You can make reservations by calling (781) 729-1040.
MENU
Antipasto
A Small Taste From the Chef to Begin your Evening
Appetizers
--Chestnut Crepes (Duck and Homemade Ricotta Cranberry Agrodolce)
--Bucatini (Long Saffron Hollowed Pasta with Maine Shrimp, Leeks and Arugula)
--Crispy Polenta (Organic Mushroom Ragu, Truffled Pecorino Cheese and Quail Egg)
--Arugula Salad (Red Wine, Poached Pears, Goat Cheese and Toasted Hazelnuts_
Entrees
--Concerto di Mare (Seared Halibut, Mussels and Cockles, Kimball Farm Heirloom Tomato, Fregola and Spinach_
--Bistecca (John Crow Farm Sirloin Steak, Grilled Escarole and Chickpea "Torta"
--Polletto "Al Mattone" (Pressed Young Chicken, Cured Black Olives, Green Beans and Spaghetti Squash)
--Cannelloni (Rolled Pasta Filled with Organic Mushrooms, Herbs and Goat Cheese)
Dessert
A Tavola Trilogy
2) Join the Beacon Hill Hotel & Bistro for the return of its Fondue Sundays featuring classic, French-style fondue. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.
Served with rustic, locally sourced bread as well as less traditional accompaniments including small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower. Fondue Sundays will be served every Sunday beginning Sunday, January 6, 2013 through the spring. The special will be served during dinner service, 5:30pm-10pm, in conjunction with their regular menu. Reservations are recommended by calling 617-723-7575.
Recipe: Classic Fondue in French style
Ingredients:
3oz dry white wine (Domaine Giachino Abymes from the Savoie)
Pinch kosher Salt
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Bergkäse Alpenblumer, grated
2 ounces Emmentaler, grated
2 ounces Gruyére Vieux, grated
1 clove of garlic, minced
1 tsp Kirschwasser
1/2 Tablespoon cornstarch
Directions:
--Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
--In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot.
3) To toast Japan’s most important holiday of the year, Haru will host a shogatsu celebration this New Year’s Eve, inviting revelers to close out the calendar with an exclusive three-course prix fixe complete with bubbly. Haru’s bonekai (or “year-forgetting”) night will allow guests to leave 2012’s worries and troubles behind while indulging in a customizable feast. The cost is $45 per person (includes complimentary glass of champagne).
FIRST COURSE
-choice of-
King Crab Dumplings (Steamed, with spicy soy vinaigrette)
Rock Shrimp Tempura (With creamy spicy sauce)
Tuna Ceviche (Tuna, grape tomato, red onion, avocado and apple in ceviche sauce)
Chicken & Beef Yakatori (Grilled, on skewers)
Field Green Salad (With ginger dressing)
MAIN COURSE
-choice of-
Chicken Teriyaki (With steamed vegetables)
Grilled Garlic Shrimp (Marinated in hot chili sauce)
Sashimi Entrée (Assorted sashimi with a kani cucumber roll)
Sushi Entrée (Assorted nigiri with a California roll or tuna roll)
Mixed Tempura (Six jumbo shrimp, shiitake mushroom, asparagus and yam)
DESSERT
-choice of-
Mochi Ice Cream (Red bean, green tea or vanilla) Banana Spring Roll (With chocolate dipping sauce)
Merry Christmas & Happy Holidays
May the glad tidings of this holiday season shine on you, your family and friends. May your celebrations be joyous and overflowing with great people, excellent conversation, fun times, delicious food and fine drink. May the gifts you give to others be well appreciated and bring joy to the recipients. May you thoroughly enjoy whichever holiday you celebrate at this season.
This is one of my favorite times of year as I love sharing the holidays with my family and friends, enjoying their company as we eat and drink to celebrate the season. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.
It is also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact.
Make sure you have a safe holiday as well. Please don't drink and drive, and drive safely and cautiously. If you are going to drink, let someone else drive, or take a taxi or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2013 brings all of us.
Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights.
Happy holidays!
2012: Favorite Sake Items
What were some of my favorite Sake items of the past year?
Let me continue the lists of my best recommendations and favorites of the past year, 2012. I have already posted seven other lists of my Favorites of the past year and this is my final list, my Favorite Sake Items of 2012. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.
Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to carry and sell Sake, to make it something they recommend to their customers. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.
My New Sake Endeavor: This past year, my thoughts led me to a new and exciting project, the publishing of Sake-related fiction. I have always loved writing fiction and previously posted several short stories on my blog. However, now I wanted to go beyond that, to actually publish some new fiction. I created the Tipsy Sensei series, a collection of stories about a Sake expert in Boston who learns that the supernatural creatures from Japanese folklore actually exist. The intent of this series is to share my passion and knowledge of Sake, as well as to tell interesting and thrilling stories, delving into the rich legends and folklore of Japan. During 2012, I published three short stories, all as ebooks, including Yurine's Pot, The Ghost Of A Ninja, and The Fox & The Katana. As the fourth installment in the series, I also published a novel, Demons, Gods & Sake, as both a trade paperback and ebook. They have been well received so far and I am currently working on the next novel in the series.
Sake Tastings & Classes: I have presided over a number of Sake Tastings, Dinners & Classes this past year, helping to promote this worthy beverage. This included a Sake & French cuisine dinner at AKA Bistro, a number of Sake & Sushi classes at Haru, and a Sake Tasting for International Sake Day at Thelonious Monkfish. The response from the attendees at these events has been very positive, and many have been surprised by the diversity of Sake, often finding styles they enjoyed. You can look forward to more tastings, dinners and classes in 2013. I also was a guest host for a Sake Wine Chat on Twitter, which led to an intense Q&A where I spent much of the hour typing responses to everyone. The discussion was very well received, and numerous people voiced their pleasure at learning so much about Sake. The passion and excitement about Sake was contagious and some of the attendees were even drinking Sake at home while they participated in the discussion.
Sake Exports: There is good news to report on this front. Sake exports in 2011 set a new record of 14,013 kiloliters, a rise of 1.2%, and the first positive increase in 16 years. This rise in exports appears that it will continue through 2012. During the first eight months of 2012, exports were up 2.1% over the same period in 2011, so if that continues, we could see a new record made in 2012. Exports still constitute only a small portion of the Sake industry but it may be the best path for growth for breweries in Japan. Let us hope these figures continue to grow, and even faster.
Favorite Junmai Sake: The Nishiyama Kotsuzumi Tokubetsu Junmai is made with a local, rare rice called Hyogo Kita Nishiki and the rice was milled down to 65%. It also has a Sake Meter Value of +9, meaning it is more on the dry side. This Sake possessed a subdued aroma, an intriguing whiff of steamed rice combined with nutty elements. On the palate, it was very dry, crisp and full bodied with a pleasant blend of flavors, including marshmallow, almonds, and caramel, reminding me in some respects of an aged Sherry. The finish was pleasing and fairly long, and it earns a hearty recommendation.
Favorite Ginjo Sake: The Yuki No Bosha Junmai Ginjo Limited Release technically qualifies as a Daiginjo, as 50% of the rice has been polished away, but they chose to label it as a Ginjo. It is a light, dry and complex Sake, with some subtle fruit flavors, including peach and melon, with hints of herbs on the smooth finish. A very easy drinking Sake which would appeal to newcomers to Sake as well as experienced Sake lovers.
Favorite Daiginjo Sake: There was a tie in this category and interestingly both were produced using the rare shizuku ("drip") method, where bags of the sake and lees are tied off at the neck and hung up, so the sake will slowly drip out over time. This is also sometimes known as kubi-tsuri ("hung by the neck") and is supposed to produce a high quality Sake, though you also produce less Sake than through other pressing methods. The Okunomatsu Juhachidai Ihei Daiginjo was one of my favorite Sakes from a tasting of over 45 Sakes. It was elegant, restrained, complex, and absolutely compelling. Words don't do justice to the experience of this Sake. The Shichi Hon Yari Shizuku Junmai Daiginjo is another amazing sake, crisp and clean, complex and subtle, delicious and dry. It goes down so smoothly, as they say, "like drinking water," which is a high compliment for Sake. Both of these are expensive but well worth the price.
Favorite Kimoto Style Sake: Kimoto is an old and laborious method of production, though still used by a small number of breweries, and which often produces Sake with an earthy, gamey profile. It is one of my favorite Sake styles. The Dewatsuru Kimoto Junmai has a delicious, complex rich and earthy taste, an excellent example of the Kimoto style. It possesses a high level of umami, which makes it very food friendly, helping to increase the savoriness of many different dishes.
Favorite Sparkling Sake: The Dassai Junmai Daiginjo Sparkling Nigori was one of the best sparkling Sakes I have tasted. Most Sparkling Sake is fairly simple in nature, lightly sweet and effervescent. On the other hand, this Sake was not too sweet, with a light effervescence, mild tropical fruit flavors, and a savory backbone. It has much more complexity than the usual sparkling Sake and should appeal to all Sake lovers, as well as newcomers.
Favorite Aged Sake: Last year, the Kirin Daiginjo Hizoshu was my Favorite Sake and it deserves recognition once again this year. It has been aged for five years under very low temperatures and presents an incredibly complex and intriguing Daiginjo. It is clean, smooth and mellow with plenty of subtle and captivating flavors. I would highly recommend this to all Sake lovers.
Favorite Nigori Sake: The Dewatsuru Hiten No Yume Junmai Daiginjo Nigori is not yet sold in the U.S., but hopefully it will be in the near future. It is made with Akita-Komachi rice, a variety that grows only in Akita, and is more of a savory than sweet Nigori. It was elegant, with a mild hint of sweetness, flavors of tropical fruits but also a strong savory component. One of the best Nigoris I have ever tasted.
Runner-Up Favorite Nigori Sake: The Yuki No Bosha Junmai Ginjo Nigori is an usu-nigori, a "thin" nigori which has been pressed so only a minimal amount of the lees end up inside the Sake. This Sake would also qualify as a Daiginjo as 50% of the rice has been polished away, but they chose to label it as a Ginjo. Unlike many sweet Nigoris, this is more on the dry side, with a Sake Meter Value of +3. This was a smooth, bright and dry Sake, with nice fruity accents.
New Domestic Sake Brewery: There is a new kura, a Sake brewery, coming to Maine. I don't have much information about the Blue Current Brewery and their website and Facebook page also lack detail, but I am attempting to gather more information. It does not appear that they are yet legally in operation but when I learn more, I will be sure to share it with my readers. The cold winters in Maine should be excellent for Sake brewing, so there is some potential there.
Favorite Restaurant For Sake: Most restaurants significantly mark up Sake, as they do wine. However, Moksa in Central Square, Cambridge, is an exception. Though they carry only about six Sakes, the prices are quite compelling. For example, the Bunraku Yamahai Junmai (300ml) costs $18, when it usually retails for about $15. A mere $3 markup is excellent, making this Sake a great bargain. The best value though is the Manabito “True Blue” Kimoto Junmai Ginjo (300ml) which costs $19 and usually retails for over $20. It costs less at the restaurant than what you would spend a wine store! That is a rarity for any alcoholic beverage at a restaurant. The Manabito is also a killer Sake, one of my favorites, making it an even better value.
Favorite Sake Event: This past June, I attended a special Sake tasting held at the at the residence of Takeshi Hikihara, the Consul General of Japan, located in Chestnut Hill. John Gauntner, the famed Sake expert and "Sake Dendoushi" ("Sake Evangelist"), gave a fascinating and informative speech about current Sake trends as well as recommendations for stocking and serving Sake in restaurants. There was also a tasting of over 45 Sakes with a number of toji and other brewery representatives. Overall, a compelling event where a passion for Sake was more than evident.
Favorite Sake & Food Pairing: Last month, I presided over a Sake & French Cuisine dinner at AKA Bistro in Lincoln. It might not be a combination which immediately comes to mind but the pairing worked well. About 20 people attended the dinner and I received much praise for the pairings. Sake & Foie Gras? Yes, it was excellent. My friend Adam posted a detailed review of the dinner, raving about the savory pairings. Start experimenting and pair Sake with any and all cuisines.
Favorite Sake News Article: It only took them 2000 years, but Japan finally declared Sake (as well as Shochu) to be a National Alcoholic Beverage. It is hard to believe that they never did so before now. The idea behind their decision was to help local economies, increase the demand for rice, and boost export sales. It is still unsure how much support the Japanese government will put behind this new promotion but we can hope that they do something which succeeds in spreading the passion.
Favorite New Sake Book: Brewing Sake: Release The Toji Within, by William G. Auld, is one of the only books in English, and maybe the only one currently in print, that explains how to brew your own Sake. It is a more technical guide with the intent of providing detailed instructions and explanations for how to brew Sake at home. It begins with a list and description of the equipment you will need for brewing, and then moves to a detailed, step by step procedure for brewing. For anyone interested in brewing their own Sake, this will be an invaluable reference book.
Favorite Sake Books, Reissued: This year, John Gauntner has made two of his books available as ebooks, including The Sake Notebook and Sake's Hidden Stories. The Sake Notebook is a concise primer on Sake while Hidden Stories tells the compelling stories behind 13 breweries. Hidden Stories is one of the best books on Sake available and it is highly recommended. It is a fascinating and informative book, delving you deeper into the inner workings of thirteen breweries, each with its own unique differences.
My Favorite Sake Post: Last year, my favorite Sake post was Sake, Amino Acids & Food, exploring some of the science behind Sake and food pairings. I noted that I was working on an expanded article, which I posted this past year: The Science of Sake & Food Pairings. It was a very popular article, discussing the role of amino acids in Sake, the effects of umami, and much more. Sake is extremely food friendly, pairing well with basically any cuisine, and there are scientific reasons for its versatility. Check out my article and understand the foundations of Sake and food pairings.
My Favorite Sake Guest Post: In a similar vein of Sake and food pairings, I wrote a guest post, Slurping Oysters & Sipping Sake, for my good friend Jackie of the Leather District Gourmet. Jackie has been heavily involved in all matters oysters recently, including starting the Oyster Century Club. She asked me for a Sake/Oyster post and I was glad to do so. Rather than Champagne or Chablis, try some Sake the next time you slurp some raw oysters and learn that Sake is a killer pairing.
Favorite Sake Quote: In a comic play called Mochisake, which was written during the Muromachi period (1338-1573 AD), there is a list of The Ten Merits of Sake. This is a great list of the benefits of drinking Sake, from being excellent for your health to making you warm during the cold. It also shows the importance of Sake in Japanese culture for hundreds of years. All Sake lovers should check out this list, and maybe keep a copy handy to share with others.
New Sake Blog: My friend Gordon Heady, a Sake aficionado who has been spending time in Japan, has started a new Sake blog. Though he just started writing in September, you should put it on your radar to learn more about Sake. You can read articles like Ginjo vs Junmai: Don't Fall Prey To Polish Bigotry! or Eleven Fun Facts About Sake. Gordon will be working in a Sake brewery soon so his insights should be invaluable. There certainly are not enough Sake blogs out there so I am very pleased that Gordon seized the reins and chose to take that route.
Kanpai!
What were some of your favorite Sake items this year?
Let me continue the lists of my best recommendations and favorites of the past year, 2012. I have already posted seven other lists of my Favorites of the past year and this is my final list, my Favorite Sake Items of 2012. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.
Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to carry and sell Sake, to make it something they recommend to their customers. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.
My New Sake Endeavor: This past year, my thoughts led me to a new and exciting project, the publishing of Sake-related fiction. I have always loved writing fiction and previously posted several short stories on my blog. However, now I wanted to go beyond that, to actually publish some new fiction. I created the Tipsy Sensei series, a collection of stories about a Sake expert in Boston who learns that the supernatural creatures from Japanese folklore actually exist. The intent of this series is to share my passion and knowledge of Sake, as well as to tell interesting and thrilling stories, delving into the rich legends and folklore of Japan. During 2012, I published three short stories, all as ebooks, including Yurine's Pot, The Ghost Of A Ninja, and The Fox & The Katana. As the fourth installment in the series, I also published a novel, Demons, Gods & Sake, as both a trade paperback and ebook. They have been well received so far and I am currently working on the next novel in the series.
Sake Tastings & Classes: I have presided over a number of Sake Tastings, Dinners & Classes this past year, helping to promote this worthy beverage. This included a Sake & French cuisine dinner at AKA Bistro, a number of Sake & Sushi classes at Haru, and a Sake Tasting for International Sake Day at Thelonious Monkfish. The response from the attendees at these events has been very positive, and many have been surprised by the diversity of Sake, often finding styles they enjoyed. You can look forward to more tastings, dinners and classes in 2013. I also was a guest host for a Sake Wine Chat on Twitter, which led to an intense Q&A where I spent much of the hour typing responses to everyone. The discussion was very well received, and numerous people voiced their pleasure at learning so much about Sake. The passion and excitement about Sake was contagious and some of the attendees were even drinking Sake at home while they participated in the discussion.
Sake Exports: There is good news to report on this front. Sake exports in 2011 set a new record of 14,013 kiloliters, a rise of 1.2%, and the first positive increase in 16 years. This rise in exports appears that it will continue through 2012. During the first eight months of 2012, exports were up 2.1% over the same period in 2011, so if that continues, we could see a new record made in 2012. Exports still constitute only a small portion of the Sake industry but it may be the best path for growth for breweries in Japan. Let us hope these figures continue to grow, and even faster.
Favorite Junmai Sake: The Nishiyama Kotsuzumi Tokubetsu Junmai is made with a local, rare rice called Hyogo Kita Nishiki and the rice was milled down to 65%. It also has a Sake Meter Value of +9, meaning it is more on the dry side. This Sake possessed a subdued aroma, an intriguing whiff of steamed rice combined with nutty elements. On the palate, it was very dry, crisp and full bodied with a pleasant blend of flavors, including marshmallow, almonds, and caramel, reminding me in some respects of an aged Sherry. The finish was pleasing and fairly long, and it earns a hearty recommendation.
Favorite Ginjo Sake: The Yuki No Bosha Junmai Ginjo Limited Release technically qualifies as a Daiginjo, as 50% of the rice has been polished away, but they chose to label it as a Ginjo. It is a light, dry and complex Sake, with some subtle fruit flavors, including peach and melon, with hints of herbs on the smooth finish. A very easy drinking Sake which would appeal to newcomers to Sake as well as experienced Sake lovers.
Favorite Daiginjo Sake: There was a tie in this category and interestingly both were produced using the rare shizuku ("drip") method, where bags of the sake and lees are tied off at the neck and hung up, so the sake will slowly drip out over time. This is also sometimes known as kubi-tsuri ("hung by the neck") and is supposed to produce a high quality Sake, though you also produce less Sake than through other pressing methods. The Okunomatsu Juhachidai Ihei Daiginjo was one of my favorite Sakes from a tasting of over 45 Sakes. It was elegant, restrained, complex, and absolutely compelling. Words don't do justice to the experience of this Sake. The Shichi Hon Yari Shizuku Junmai Daiginjo is another amazing sake, crisp and clean, complex and subtle, delicious and dry. It goes down so smoothly, as they say, "like drinking water," which is a high compliment for Sake. Both of these are expensive but well worth the price.
Favorite Kimoto Style Sake: Kimoto is an old and laborious method of production, though still used by a small number of breweries, and which often produces Sake with an earthy, gamey profile. It is one of my favorite Sake styles. The Dewatsuru Kimoto Junmai has a delicious, complex rich and earthy taste, an excellent example of the Kimoto style. It possesses a high level of umami, which makes it very food friendly, helping to increase the savoriness of many different dishes.
Favorite Sparkling Sake: The Dassai Junmai Daiginjo Sparkling Nigori was one of the best sparkling Sakes I have tasted. Most Sparkling Sake is fairly simple in nature, lightly sweet and effervescent. On the other hand, this Sake was not too sweet, with a light effervescence, mild tropical fruit flavors, and a savory backbone. It has much more complexity than the usual sparkling Sake and should appeal to all Sake lovers, as well as newcomers.
Favorite Aged Sake: Last year, the Kirin Daiginjo Hizoshu was my Favorite Sake and it deserves recognition once again this year. It has been aged for five years under very low temperatures and presents an incredibly complex and intriguing Daiginjo. It is clean, smooth and mellow with plenty of subtle and captivating flavors. I would highly recommend this to all Sake lovers.
Favorite Nigori Sake: The Dewatsuru Hiten No Yume Junmai Daiginjo Nigori is not yet sold in the U.S., but hopefully it will be in the near future. It is made with Akita-Komachi rice, a variety that grows only in Akita, and is more of a savory than sweet Nigori. It was elegant, with a mild hint of sweetness, flavors of tropical fruits but also a strong savory component. One of the best Nigoris I have ever tasted.
Runner-Up Favorite Nigori Sake: The Yuki No Bosha Junmai Ginjo Nigori is an usu-nigori, a "thin" nigori which has been pressed so only a minimal amount of the lees end up inside the Sake. This Sake would also qualify as a Daiginjo as 50% of the rice has been polished away, but they chose to label it as a Ginjo. Unlike many sweet Nigoris, this is more on the dry side, with a Sake Meter Value of +3. This was a smooth, bright and dry Sake, with nice fruity accents.
New Domestic Sake Brewery: There is a new kura, a Sake brewery, coming to Maine. I don't have much information about the Blue Current Brewery and their website and Facebook page also lack detail, but I am attempting to gather more information. It does not appear that they are yet legally in operation but when I learn more, I will be sure to share it with my readers. The cold winters in Maine should be excellent for Sake brewing, so there is some potential there.
Favorite Restaurant For Sake: Most restaurants significantly mark up Sake, as they do wine. However, Moksa in Central Square, Cambridge, is an exception. Though they carry only about six Sakes, the prices are quite compelling. For example, the Bunraku Yamahai Junmai (300ml) costs $18, when it usually retails for about $15. A mere $3 markup is excellent, making this Sake a great bargain. The best value though is the Manabito “True Blue” Kimoto Junmai Ginjo (300ml) which costs $19 and usually retails for over $20. It costs less at the restaurant than what you would spend a wine store! That is a rarity for any alcoholic beverage at a restaurant. The Manabito is also a killer Sake, one of my favorites, making it an even better value.
Favorite Sake Event: This past June, I attended a special Sake tasting held at the at the residence of Takeshi Hikihara, the Consul General of Japan, located in Chestnut Hill. John Gauntner, the famed Sake expert and "Sake Dendoushi" ("Sake Evangelist"), gave a fascinating and informative speech about current Sake trends as well as recommendations for stocking and serving Sake in restaurants. There was also a tasting of over 45 Sakes with a number of toji and other brewery representatives. Overall, a compelling event where a passion for Sake was more than evident.
Favorite Sake & Food Pairing: Last month, I presided over a Sake & French Cuisine dinner at AKA Bistro in Lincoln. It might not be a combination which immediately comes to mind but the pairing worked well. About 20 people attended the dinner and I received much praise for the pairings. Sake & Foie Gras? Yes, it was excellent. My friend Adam posted a detailed review of the dinner, raving about the savory pairings. Start experimenting and pair Sake with any and all cuisines.
Favorite Sake News Article: It only took them 2000 years, but Japan finally declared Sake (as well as Shochu) to be a National Alcoholic Beverage. It is hard to believe that they never did so before now. The idea behind their decision was to help local economies, increase the demand for rice, and boost export sales. It is still unsure how much support the Japanese government will put behind this new promotion but we can hope that they do something which succeeds in spreading the passion.
Favorite New Sake Book: Brewing Sake: Release The Toji Within, by William G. Auld, is one of the only books in English, and maybe the only one currently in print, that explains how to brew your own Sake. It is a more technical guide with the intent of providing detailed instructions and explanations for how to brew Sake at home. It begins with a list and description of the equipment you will need for brewing, and then moves to a detailed, step by step procedure for brewing. For anyone interested in brewing their own Sake, this will be an invaluable reference book.
Favorite Sake Books, Reissued: This year, John Gauntner has made two of his books available as ebooks, including The Sake Notebook and Sake's Hidden Stories. The Sake Notebook is a concise primer on Sake while Hidden Stories tells the compelling stories behind 13 breweries. Hidden Stories is one of the best books on Sake available and it is highly recommended. It is a fascinating and informative book, delving you deeper into the inner workings of thirteen breweries, each with its own unique differences.
My Favorite Sake Post: Last year, my favorite Sake post was Sake, Amino Acids & Food, exploring some of the science behind Sake and food pairings. I noted that I was working on an expanded article, which I posted this past year: The Science of Sake & Food Pairings. It was a very popular article, discussing the role of amino acids in Sake, the effects of umami, and much more. Sake is extremely food friendly, pairing well with basically any cuisine, and there are scientific reasons for its versatility. Check out my article and understand the foundations of Sake and food pairings.
My Favorite Sake Guest Post: In a similar vein of Sake and food pairings, I wrote a guest post, Slurping Oysters & Sipping Sake, for my good friend Jackie of the Leather District Gourmet. Jackie has been heavily involved in all matters oysters recently, including starting the Oyster Century Club. She asked me for a Sake/Oyster post and I was glad to do so. Rather than Champagne or Chablis, try some Sake the next time you slurp some raw oysters and learn that Sake is a killer pairing.
Favorite Sake Quote: In a comic play called Mochisake, which was written during the Muromachi period (1338-1573 AD), there is a list of The Ten Merits of Sake. This is a great list of the benefits of drinking Sake, from being excellent for your health to making you warm during the cold. It also shows the importance of Sake in Japanese culture for hundreds of years. All Sake lovers should check out this list, and maybe keep a copy handy to share with others.
New Sake Blog: My friend Gordon Heady, a Sake aficionado who has been spending time in Japan, has started a new Sake blog. Though he just started writing in September, you should put it on your radar to learn more about Sake. You can read articles like Ginjo vs Junmai: Don't Fall Prey To Polish Bigotry! or Eleven Fun Facts About Sake. Gordon will be working in a Sake brewery soon so his insights should be invaluable. There certainly are not enough Sake blogs out there so I am very pleased that Gordon seized the reins and chose to take that route.
Kanpai!
What were some of your favorite Sake items this year?
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Monday, December 24, from 5pm-11pm, Avila’s Executive Chef, Rodney Murillo, will pay tribute to the Mediterranean region’s rituals and traditions that coincide with Christmas Eve, paying special attention to Italy where the sea’s bounty takes center-stage in the form of the “Feast of Seven Fishes”. In true Avila style, Chef Murillo has recreated a menu that is synonymous with this annual celebration and utilizes locally sourced ingredients that culminate in a classic New England interpretation of this authentic Italian meal. To complement Chef Murillo’s delectable 5-course feast offerings, guests will have the option of pairing each item with a carefully selected varietal from Avila’s worldly wine selection.
In addition to their a la carte menu, Avila’s five-course Christmas Eve “Feast of Seven Fishes” will be presented as follows:
1st Course
Creamy Corn Soup (coriander, fresh Maine lobster)
2nd Course
Crispy Oysters (baby mache salad, sea urchin aioli)
3rd Course
Spaghettini (Nantucket Bay scallops, lemon cream)
4th Course
Crabmeat Stuffed Lemon Sole (clam & squid ink risotto)
5th Course
Pastry Chef Tom Ponticelli’s Dessert Selection
COST: Five-course prix fixe: $59 per person (beverages, taxes & gratuities not included). An additional $20 for wine pairings.
2) Celebrate New Year’s Eve on Monday, December 31, from 9pm-2:30am, at The Beehive in Boston’s South End as they host their 6th annual New Year’s Eve gala celebration. The Beehive’s, “Discothèque Burlesque New Year's Eve 2013” is an evening of bohemian decadence and eccentric fun. Guests will explore their senses as they take in the wonders of sultry Parisian burlesque performances (by NYC’s hotties Francine “The Lucid Dream” & Essence Revealed) and dance to the live powerhouse 60’s pop and soul sounds of Amy Lynn & The Gun Show. The vocal gymnastics that diva Amy Lynn can pull off in a mini dress and stilettos would have Aretha Franklin and Tina Turner on their feet a curtain call! Throughout the evening Executive Chef Rebecca Newell will feature a delectable buffet of hors d’oeuvres and desserts, all served in a cocktail setting. To top it all off, guests can toast the evening with one of The Beehive’s signature cocktails from the evening’s sponsors including Hennessy Cognac, Milagro Tequila and Svedka Vodka, as well as Domaine Chanson wine and Moët & Chandon champagne.
Cost of the event is $115 per person with food buffet, or $75 per person without buffet (tax and beverages not included). Both ticket options include admission and entertainment. There is a cash bar all evening. Tickets/reservations are available by visiting www.beehive2013.eventbrite.com or call The Beehive at 617-423-0069. Non-refundable without 24 hour advance notice.
3) L’Espalier is rolling out the red carpet for guests to ring in the New Year in style. Chef Frank McClelland has handcrafted a lavish menu at this luxe dining destination in the heart of Back Bay. Enjoy the lights of the city from the enchanting dining room while welcoming 2013 with a delectable eight-course menu complete with champagne, for $195.
The menu is as follows:
Hors d’œuvre:
Apple Street Farm spinach pithivier with béchamel
Paired with Pool Roger Brut Champagne, France
Amuse Bouche:
Bergamot and Earl Grey tea spritzer, heirloom egg with American caviar, freeze dried tropical fruits, ham and cheese croissant
First Course:
Warm Wellfleet oysters with smoked bone marrow, vermouth and sturgeon caviar
Winter salad with citrus, barely cooked Maine shrimp, wintergreen vinaigrette and mache
Alba white truffles with Italian chestnuts
Paired with 2009 Kiralyudvar Tokaji Furmint Sec, Hungary
Second Course:
Butter-poached Casco Bay lobster with hearts of palm, and red wine emulsion
Roasted Hudson Valley foie gras with a black truffle and beluga lentil ragout
Slow roasted squab breast with pomegranate, and prickly pear sherbet
Paired with 2008 Domaine Huet "Le Mont" Demi-Sev Vouvray, Loire, France
Third Course:
George’s Bank Grey sole with Nantucket Bay scallops mandarin orange, warm lemon curd and pine
Paired with 2007 Bodega Chacra "Trienta Y Dos" Pinot Noir, Patagonia-Rio Negro, Argentina
Fourth Course:
Guinea hen; slow poached and roasted with black truffle-turnip “risotto,” pear purée, and foie gras jus
Roasted Maine beef tenderloin with braised tongue; “tartiflette” with Abbaye de Tamie, and Bordelaise
Paired with 2001 Lopez de Heredia "Vina Tondonia Reserva, Rioja, Spain (In Magnum)
Grand Fromage:
Paired with 2004 Chateau LaFaurie-Peyraguey, Premier Cru Sauternes, France
Dessert Tasting:
Espresso praline roulade with hazelnut cream and caramel macchiato ice cream
Black and white gâteau with caramelized white chocolate cremeux and rum raisin ice cream
Green apple meringue with eucalyptus compressed apple, calvados crème anglaise and saffron ice cream
Paired with 2010 Bera Bracehetto, Piedmont, Italy
Please note this menu is subject to change. The restaurant will be closed for lunch on New Year’s Eve and New Year’s Day. For Reservations, please call 617-262-3023.
4) Tres Gatos Tapas Bar, a full service restaurant, book and music store, will be celebrating New Year's Eve. Dinner service will feature their classic menu with some luxe new additions from Chef Marcos Sanches such as:
--Monkfish croquettes with uni sauce, wild greens & urfa pepper,
--Squid noodles with black tomato sauce, crispy tentacles, pimenton & celery hearts
--Seafood paella.
Starting at 10pm, the three cats will change gears into a late night party as Music & Literary Guide Phil Wilcox spins music from the record player and salutes the New Year with vuvuzela blowing. Plenty of Cava will be flowing and grapes will be abound in the true Spanish tradition of eating 12 grapes, 1 for each month, to the chimes of the clock at midnight.
For reservations, please call 617-4774851.
5) Toast with Turner Fisheries, known for its sustainable approach, on New Year’s Eve for an a la carte seafood dinner. Some menu options include, but are not limited to:
Atlantic Shelf
An assortment of local Atlantic shellfish, tomato horseradish, mignonette, luis sauces
Soups and Starters
Turners “hall of fame” clam chowder with house-made oyster crackers $6
Butternut bisque, cinnamon crème friache $5
Jonah crab cake, chipotle remoulade $14
Tuna two ways, ginger-curry marinated yellow fin tuna, cumin seed crusted tuna, wasabi aioli $16
Salads
Caesar salad, crisp romaine hearts, parmesan crisp ,classic caesar dressing $9
Golden beet carpaccio, rainbow swiss chard, cider glaze, pistachio dust $11
Entrees
Rockport merluza filet, pernod, crispy bacon, creamed brussels sprouts $31
Grilled salmon, roasted garlic, baby potato wild mushrooms $33
Grilled pomegranate tofu, ginger fried rice, shaved carrots $24
Classics
Lobster thermidor, cured tomato hollandaise gruyere
Steamed Maine lobster, steamed and served with drawn butter
For dinner or brunch reservations, please call 617-424-7425.
6) On a night of the year when restaurant prices soar to astronomical heights, Olé Mexican Grill located in Cambridge, is not only offering á la carte options for New Year’s Eve with its menu of Mexican fare, but is also treating its customers to free samples of “lucky foods” from around the world. On Monday, December 31, all guests that are on hand just before the clock strikes midnight will receive a free platter of lucky foods from around the world to accompany their champagne toast and ensure luck in the New Year! (1 Per Table)
Dinner reservations are accepted until 11pm and the celebrations will continue well into the early hours of the morning with a lively lounge scene and a festive environment. Reservations are recommended and can be made by calling Olé Mexican Grill at (617) 492-4495.
7) The Feast of the Seven Fishes (festa dei sette pesci) is celebrated on Christmas Eve and is believed to have originated in Southern Italy. Today, a tradition of Italian-Americans, it is a meal that typically consists of seven different seafood dishes.
Join Tuscan Kitchen, located in Salem, New Hampshire, as it celebrates Christmas Eve with a “festa dei sette pesci” dinner on Monday, December 24, from 1pm-8pm. Guests can look forward to a five course, prix fixe feast, featuring none other than seven types of seafood, alongside family and friends for only $65 per person (tax and gratuity not included, beverages additional). Pair your dinner with Tuscan Kitchen’s amazing and extensive wine list. Tuscan Kitchen’s regular menu will also be available for guests looking to order their favorite Tuscan dishes.
Reservations accepted for parties of seven or more. Call ahead seating is available for parties smaller than seven. Please call (2) hours prior on Friday, Saturday and holidays. Simply call (603) 952-4875 before leaving your home or office and if on a wait, you will be added to the wait list ensuring priority seating. Upon arrival, please check in with the host at the front door. * There may be an additional wait when you arrive.
Feast of the Seven Fishes 2012 Menu:
--Cacciucco “Tuscan Shellfish Stew”: Classic Fish Stew from Livorno Pan Seared Monkfish, Scallop & Clams, Tomato Saffron Brodo
--Insalata Di Polpo Alla Griglia: Wood Grilled Octopus & Fingerling Potato Salad, Warm Pancetta Dressing
--Gambero Fritto: Semolina Crusted Head on Prawn, Pan Seared, Lemon Extra Virgin Emulsion
--Merluzzo Nero: Pan Seared Black Cod, Maine Lobster & Focaccia Mista, Braised Cavolo Nero, Orange Zest Crèma
--Valrhona Chocolate & Mascarpone Bread Pudding: Salted Caramel Gelato
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1) On Monday, December 24, from 5pm-11pm, Avila’s Executive Chef, Rodney Murillo, will pay tribute to the Mediterranean region’s rituals and traditions that coincide with Christmas Eve, paying special attention to Italy where the sea’s bounty takes center-stage in the form of the “Feast of Seven Fishes”. In true Avila style, Chef Murillo has recreated a menu that is synonymous with this annual celebration and utilizes locally sourced ingredients that culminate in a classic New England interpretation of this authentic Italian meal. To complement Chef Murillo’s delectable 5-course feast offerings, guests will have the option of pairing each item with a carefully selected varietal from Avila’s worldly wine selection.
In addition to their a la carte menu, Avila’s five-course Christmas Eve “Feast of Seven Fishes” will be presented as follows:
1st Course
Creamy Corn Soup (coriander, fresh Maine lobster)
2nd Course
Crispy Oysters (baby mache salad, sea urchin aioli)
3rd Course
Spaghettini (Nantucket Bay scallops, lemon cream)
4th Course
Crabmeat Stuffed Lemon Sole (clam & squid ink risotto)
5th Course
Pastry Chef Tom Ponticelli’s Dessert Selection
COST: Five-course prix fixe: $59 per person (beverages, taxes & gratuities not included). An additional $20 for wine pairings.
2) Celebrate New Year’s Eve on Monday, December 31, from 9pm-2:30am, at The Beehive in Boston’s South End as they host their 6th annual New Year’s Eve gala celebration. The Beehive’s, “Discothèque Burlesque New Year's Eve 2013” is an evening of bohemian decadence and eccentric fun. Guests will explore their senses as they take in the wonders of sultry Parisian burlesque performances (by NYC’s hotties Francine “The Lucid Dream” & Essence Revealed) and dance to the live powerhouse 60’s pop and soul sounds of Amy Lynn & The Gun Show. The vocal gymnastics that diva Amy Lynn can pull off in a mini dress and stilettos would have Aretha Franklin and Tina Turner on their feet a curtain call! Throughout the evening Executive Chef Rebecca Newell will feature a delectable buffet of hors d’oeuvres and desserts, all served in a cocktail setting. To top it all off, guests can toast the evening with one of The Beehive’s signature cocktails from the evening’s sponsors including Hennessy Cognac, Milagro Tequila and Svedka Vodka, as well as Domaine Chanson wine and Moët & Chandon champagne.
Cost of the event is $115 per person with food buffet, or $75 per person without buffet (tax and beverages not included). Both ticket options include admission and entertainment. There is a cash bar all evening. Tickets/reservations are available by visiting www.beehive2013.eventbrite.com or call The Beehive at 617-423-0069. Non-refundable without 24 hour advance notice.
3) L’Espalier is rolling out the red carpet for guests to ring in the New Year in style. Chef Frank McClelland has handcrafted a lavish menu at this luxe dining destination in the heart of Back Bay. Enjoy the lights of the city from the enchanting dining room while welcoming 2013 with a delectable eight-course menu complete with champagne, for $195.
The menu is as follows:
Hors d’œuvre:
Apple Street Farm spinach pithivier with béchamel
Paired with Pool Roger Brut Champagne, France
Amuse Bouche:
Bergamot and Earl Grey tea spritzer, heirloom egg with American caviar, freeze dried tropical fruits, ham and cheese croissant
First Course:
Warm Wellfleet oysters with smoked bone marrow, vermouth and sturgeon caviar
Winter salad with citrus, barely cooked Maine shrimp, wintergreen vinaigrette and mache
Alba white truffles with Italian chestnuts
Paired with 2009 Kiralyudvar Tokaji Furmint Sec, Hungary
Second Course:
Butter-poached Casco Bay lobster with hearts of palm, and red wine emulsion
Roasted Hudson Valley foie gras with a black truffle and beluga lentil ragout
Slow roasted squab breast with pomegranate, and prickly pear sherbet
Paired with 2008 Domaine Huet "Le Mont" Demi-Sev Vouvray, Loire, France
Third Course:
George’s Bank Grey sole with Nantucket Bay scallops mandarin orange, warm lemon curd and pine
Paired with 2007 Bodega Chacra "Trienta Y Dos" Pinot Noir, Patagonia-Rio Negro, Argentina
Fourth Course:
Guinea hen; slow poached and roasted with black truffle-turnip “risotto,” pear purée, and foie gras jus
Roasted Maine beef tenderloin with braised tongue; “tartiflette” with Abbaye de Tamie, and Bordelaise
Paired with 2001 Lopez de Heredia "Vina Tondonia Reserva, Rioja, Spain (In Magnum)
Grand Fromage:
Paired with 2004 Chateau LaFaurie-Peyraguey, Premier Cru Sauternes, France
Dessert Tasting:
Espresso praline roulade with hazelnut cream and caramel macchiato ice cream
Black and white gâteau with caramelized white chocolate cremeux and rum raisin ice cream
Green apple meringue with eucalyptus compressed apple, calvados crème anglaise and saffron ice cream
Paired with 2010 Bera Bracehetto, Piedmont, Italy
Please note this menu is subject to change. The restaurant will be closed for lunch on New Year’s Eve and New Year’s Day. For Reservations, please call 617-262-3023.
4) Tres Gatos Tapas Bar, a full service restaurant, book and music store, will be celebrating New Year's Eve. Dinner service will feature their classic menu with some luxe new additions from Chef Marcos Sanches such as:
--Monkfish croquettes with uni sauce, wild greens & urfa pepper,
--Squid noodles with black tomato sauce, crispy tentacles, pimenton & celery hearts
--Seafood paella.
Starting at 10pm, the three cats will change gears into a late night party as Music & Literary Guide Phil Wilcox spins music from the record player and salutes the New Year with vuvuzela blowing. Plenty of Cava will be flowing and grapes will be abound in the true Spanish tradition of eating 12 grapes, 1 for each month, to the chimes of the clock at midnight.
For reservations, please call 617-4774851.
5) Toast with Turner Fisheries, known for its sustainable approach, on New Year’s Eve for an a la carte seafood dinner. Some menu options include, but are not limited to:
Atlantic Shelf
An assortment of local Atlantic shellfish, tomato horseradish, mignonette, luis sauces
Soups and Starters
Turners “hall of fame” clam chowder with house-made oyster crackers $6
Butternut bisque, cinnamon crème friache $5
Jonah crab cake, chipotle remoulade $14
Tuna two ways, ginger-curry marinated yellow fin tuna, cumin seed crusted tuna, wasabi aioli $16
Salads
Caesar salad, crisp romaine hearts, parmesan crisp ,classic caesar dressing $9
Golden beet carpaccio, rainbow swiss chard, cider glaze, pistachio dust $11
Entrees
Rockport merluza filet, pernod, crispy bacon, creamed brussels sprouts $31
Grilled salmon, roasted garlic, baby potato wild mushrooms $33
Grilled pomegranate tofu, ginger fried rice, shaved carrots $24
Classics
Lobster thermidor, cured tomato hollandaise gruyere
Steamed Maine lobster, steamed and served with drawn butter
For dinner or brunch reservations, please call 617-424-7425.
6) On a night of the year when restaurant prices soar to astronomical heights, Olé Mexican Grill located in Cambridge, is not only offering á la carte options for New Year’s Eve with its menu of Mexican fare, but is also treating its customers to free samples of “lucky foods” from around the world. On Monday, December 31, all guests that are on hand just before the clock strikes midnight will receive a free platter of lucky foods from around the world to accompany their champagne toast and ensure luck in the New Year! (1 Per Table)
Dinner reservations are accepted until 11pm and the celebrations will continue well into the early hours of the morning with a lively lounge scene and a festive environment. Reservations are recommended and can be made by calling Olé Mexican Grill at (617) 492-4495.
7) The Feast of the Seven Fishes (festa dei sette pesci) is celebrated on Christmas Eve and is believed to have originated in Southern Italy. Today, a tradition of Italian-Americans, it is a meal that typically consists of seven different seafood dishes.
Join Tuscan Kitchen, located in Salem, New Hampshire, as it celebrates Christmas Eve with a “festa dei sette pesci” dinner on Monday, December 24, from 1pm-8pm. Guests can look forward to a five course, prix fixe feast, featuring none other than seven types of seafood, alongside family and friends for only $65 per person (tax and gratuity not included, beverages additional). Pair your dinner with Tuscan Kitchen’s amazing and extensive wine list. Tuscan Kitchen’s regular menu will also be available for guests looking to order their favorite Tuscan dishes.
Reservations accepted for parties of seven or more. Call ahead seating is available for parties smaller than seven. Please call (2) hours prior on Friday, Saturday and holidays. Simply call (603) 952-4875 before leaving your home or office and if on a wait, you will be added to the wait list ensuring priority seating. Upon arrival, please check in with the host at the front door. * There may be an additional wait when you arrive.
Feast of the Seven Fishes 2012 Menu:
--Cacciucco “Tuscan Shellfish Stew”: Classic Fish Stew from Livorno Pan Seared Monkfish, Scallop & Clams, Tomato Saffron Brodo
--Insalata Di Polpo Alla Griglia: Wood Grilled Octopus & Fingerling Potato Salad, Warm Pancetta Dressing
--Gambero Fritto: Semolina Crusted Head on Prawn, Pan Seared, Lemon Extra Virgin Emulsion
--Merluzzo Nero: Pan Seared Black Cod, Maine Lobster & Focaccia Mista, Braised Cavolo Nero, Orange Zest Crèma
--Valrhona Chocolate & Mascarpone Bread Pudding: Salted Caramel Gelato
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