By Bryan Barbieri

Boston Bakes for Breast Cancer! Courtesy photo.

WHAT: Boston Bakes for Breast Cancer is celebrating its 12^th year of success in the city! This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100 percent of the proceeds goes directly to the Boston Bakes for Breast Cancer organization. This year, Buca di Beppo, Da Vinci Ristorante, Davio’s Northern Italian Steakhouse, Poe’s Kitchen at the Rattlesnake and Stanhope Grille at The Back Bay Hotel have promised to donate all of its selected dessert proceeds to join in the battle against breast cancer.

Dessert options include: Buca di Beppo – Strawberry Cannoli; Da Vinci Ristorante – Raspberry Cheesecake; Davio’s Northern Italian Steakhouse – Warm Chocolate Cake with Vanilla Bean Ice Cream; Haru – Cheesecake Tempura; Poe’s Kitchen at the Rattlesnake – Jalapeño & Cinnamon Chocolate Soufflé with Jalapeño Basil Ice Cream and Smoked Cinnamon Anglaise; and, Stanhope Grille – Strawberry Shortcake.

WHEN: Available May 2^nd through 8^th, 2011

WHERE: Participating restaurants include the following:

Buca di Beppo (locations in Dedham, Lexington, Seekonk and Shrewsbury)

Da Vinci Ristorante (162 Columbus Avenue, Boston)

Davio’s Northern Italian Steakhouse (75 Arlington Street, Boston)

Poe’s Kitchen at the Rattlesnake (384 Boylston Street, Boston)

Stanhope Grille at The Back Bay Hotel (350 Stuart Street, Boston)

ABOUT BOSTON BAKES FOR BREAST CANCER:

Now in its 12^th year, Boston Bakes for Breast Cancer has evolved and grown into one of the sweetest weeks Boston and the Greater Boston area has experienced. Teaming up with restaurants, bakeries, and cafes across the region, Boston Bakes offers the opportunity to enjoy a delectable dessert, and support breast cancer research and care at the same time. Previously a part of The Eva Brownman Breast Cancer Fund, Boston Bakes for Breast Cancer is now registered through the Attorney General’s Office as an official commercial co-venture. For more information, please visit: www.bostonbakesforbreastcancer.org.

Bryan is the senior media relations rep for these restaurants — and this great cause. He wrote this for Globalfoodie.

Lydia Shire and Jasper White Collaborate on Towne stove and spirits

By Regan Dillon, Public Relations official for the Moxie Agency

Front of Towne. Photo by Eric Levin

Towne stove and spirits (or simply Towne) opened July 30 at the John B. Hynes Veterans Memorial Convention Center with a great culinary combination. Lydia Shire and Jasper White, two of Boston’s best chefs, head this new 397-seat restaurant. It’s the city’s first private-public partnership and combines the Massachusetts Convention Center Authority (MCCA), its Executive Director James Rooney and developers Patrick Lyons and Ed Sparks. Towne opens its doors to convention attendees, tourists, residents and workers.

“This restaurant serves the people of Boston, from the thousands of visitors to the thousands of workers and residents in the Back Bay,” Lyons said.  “We believe in Boston, so as ambitious as this project is, we built it with the future of this city in mind.”

Towne stove and spirits has three dining rooms, just as many bars, a 90-seat outdoor balcony within 13,000 square feet. Even with all that space Towne is cozy and comfortable.  This two-story urban brasserie combines the farming and fishing of  New England’s best products, created cooked and served with a cosmopolitan flair. Reasonably priced, some of the menu includes: Peking chicken; a 12-course lobster tasting menu; a special rice menu that highlights the grain and its many cultural interpretations; and handmade pastas.

“Jasper has been my friend and confidante for 30 years and Mario has executed my menus to perfection since opening BiBa,” Shire said. “Our love and dedication to great food is at the core of Towne’s menu.”

Conversations about a restaurant in the Hynes began four years ago at the MCCA. After submitting proposals and competing against major restaurant chains, Lyons and Spark were selected by MCCA officials.

“We couldn’t imagine a better addition to the Hynes Convention Center.  With two of Boston’s best chefs and the creative business insight of Patrick Lyons and Ed Sparks, Towne is poised to not only enhance the experience of our convention guests but also create a new benchmark for city dining,” said Rooney.

Towne's interior (Photo by Eric Levin).

For more information: Towne at: www.towneboston.com

Hours: Daily open from 11:30 a.m. – midnight. Bar: 11:30 a.m. – 2 a.m. – Telephone: 617- 247-0400.

]]> http://globalfoodie.com/2010/07/boston-convention-center-pairs-renowned-chefs-with-new-restaurant/feed/ 0 http://globalfoodie.com/2010/07/new-hampshire-hey-mombo/ http://globalfoodie.com/2010/07/new-hampshire-hey-mombo/#comments Thu, 22 Jul 2010 22:48:15 +0000 globalfoodie http://globalfoodie.com/?p=1558 Enticing Fare in Portsmouth

Review by Rosemary Minati

Mombo, 66 Marcy Street, Portsmouth, NH  03801. Telephone:  603-433-2340.

Kitchen opens to restaurant. (Photos courtesy of Mombo.)

Mombo isn’t just a culinary experience. No, this new eatery serves enticing visual fare too. My husband and I fell in love with this restaurant the moment we walked through the door. Located in a charming old  building, it has high-beamed ceilings, cozy seating areas, and a friendly crew,  giving it a warm and inviting feel.

Mombo’s granite bar extends into counter seating, an alternative to traditional table seating, offering guests an up-close-and-personal look into its open kitchen. Steve and I sat there and for our  evening “entertainment” we watched as Lawrence artistically created magnificent appetizers and desserts. He made and then served our cheese platter, offering an explanation of each cheese and its origin.

Mombo cooking. (Photo courtesy of Mombo.)

This restaurant is good for foodies who appreciate interesting spices, flavors and artistic presentation. Steve and I shared each course because everything looked so unique, fresh and tempting. The lobster bisque was creamy and rich. For entrees we chose fresh scallops that were cooked to perfection and a tender Kobe beef filet that was tender and juicy.

Dessert was a rich, dense chocolate torte with raspberries and cream. Chocolate is one of my guilty pleasures and I consider myself a bit of an expert. This did not disappoint and was “to die for.” As coffee lovers, we truly appreciated the individual French press pots of steaming rich coffee that came with dessert.

Chocolate torte. (Photo by Rosemary Minati.)

During our meal, as we enjoyed every morsel we watched as the chefs tested sauces and added ingredients to enhance each dish.  Our server was friendly and did a magnificent job. We will fondly remember this restaurant and will definitely return.

For more information visit: www.momborestaurant.com

By Peter Francis Battaglia

I’m not one of those chili and hot sauce fanatics, however, I love the intensity of heat, sweetness and the all around flavor profile it adds when one is not stupid with the amount added to a dish.  If you are at all put off by hot foods, maybe you’ve been force fed too much heat in a particular
recipe.  My style is to add the touch of heat, and its flavor and then put some extra heat on the side. You be the judge on how hot you want your food.

Personally, I put chili flakes on tons of my dishes, over and above what my recipes call for. And that is my decision — to make it hotter for my palate, but your palate I must respect.  Over the weekend — with the sun shining, no wind, no humidity, just perfect Jersey Shore weather — I had to grill.

One of my favorite grilled items are chicken wings.  Recently I had bought in the Mexican section of Shop-Rite, a variety of chili powders in the Mexican section of Shop-Rite. Not the American multi-ingredient blend, but powders made of a single type of chili.  I purchased a bag of Arbol Chili Powder and one of Pequin (or Bird) Chili Powder.  Nothing in the bags except the finely ground flesh of those particular peppers. Both carry a searing heat.  So why would I use one of these on a wing recipe?  Heat and wings are a classic combo and Buffalo Wings are a perfect example. My girls had a friend over for the weekend and wings seemed to easily fit the bill.

I started with a rub

1 tbs. granulated garlic; 1/2 tsp. brown sugar; 1 tsp. oregano; 1/2 tsp. black pepper; 1 tsp. Pequin chile powder (OMG it’s sooo good): 1 tsp. kosher salt; 1 tsp. thyme leaves; 1/2 tsp. cinnamon; 1/2 tsp. sage.

Blend this well.  Now add 20 chicken wings, washed and dried with paper towels. Coat the wings and let them sit covered in the refrigerator for one hour.  Mix 3 tbs. olive oil, 4 tbs. of balsamic vinegar and pour over the wings. Let it all marinade for one more hour.

Turn your grill to high 15 minutes before you start cooking the wings. Keep the cover on. In a large foil tray layer the wings and sprinkel 4 tbs. of soy sauce over the wings and add a little more oil. Place the foil tray on the rack and let them cook undisturbed for 10 minutes. Then turn the wings and let them cook another 10 minutes. They should be nice and golden. Turn the wings and let them cook another 10 minutes.  They should be nice and golden now.

Carefully remove the partially cooked wings from the on and place them on an oiled grill. Lower the heat to low and cook for another five minutes on each side.

Garnish the hot wings with fresh sage and thyme. This adds a little more flavorto the wing and gives it an earthy and fragrant herb essence. To finish these wings my way,  add a squirt or two of my favorite condiment Sriracha Rooster Chili Sauce.

I love this stuff so much I actually posed the bottle. I think it’s photogenic, don’t you? A little of this drizzled over the wings adds more depth and just the right amount of heat without leaving your screaming for the NYFD to put out the fire in your throat.

Isn’t that pretty — or handsome? The different chilies, with soy, which does wonders for the color of the wings, and the tenderizing tang and carmelizing properties of the balsamic all make these wings special. The car from the grills adds more intensity. Serve this with homemade kidney or pinto beans.  I sauteed a strip of smoked pork jowl (a staple in my freezer — don’t make fun of me, I’m sensitive) in some vegetable oil; added a diced small onion; 1 sliced clove of garlic; and let it all meld together. Then I  added 1 can of beans with half the liquid poured off. To that I added 1/4 cup of ketchup (Heinz preferably); 1 tsp of mustard powder; 1/2 tsp. pequin chil (just because); 1/2 tsp. salt; 1/2 tsp. black pepper; 1 tsp. molasses; 1 tbs. brown sugar. Mix well and let this simmer on low for about 45 minutes. It beats that can of B&M in the pantry.

Check out those beans, the perfect foil for the wings. This summer, spring or whatever your grilling season, experiment with rubs, oils and chilies. And try a few side dishes too. If you need some extra help post a comment on my blog and I’ll do my best. Life is too short to waste it on the same old same old. Get out and grill. It’s the season!

This article appears on Peter Francis Battaglia’s site where you may leave your comments. It’s:  www.blog.afoodobsession.com/2010/04/12/get-out-and-grill–spice-your-wings-up-with-this-flavorsome-rub-and-marinade.aspx.

VERMONT’S MAD RIVER VALLEY

The Pitcher Inn. Photo by Emilie C. Harting.

by Emilie C. Harting

The front entrance of the Pitcher Inn hugs the side of the road on Main Street in the charming village of Warren, Vermont. Here the cadences of everyday life slow down. Often, the only sounds are the wrens and sparrows, the flow of the river behind the general store across the country lane, and the rustling of wind. David Sellars and a group of architects and designers have built an almost exact recreation of the old Warren Inn, which stood on the site until it was destroyed by fire in the mid-1990s. I was there for two days before I knew that the inn was not the original structure, built around 1850, at a time when guests would step out of their carriages and walk directly onto the front porch to avoid dust and rain. The Warren General Store, the bakery, and several other white clapboard buildings across the street have also been restored, giving the village the feel of an earlier time.

At 275 Main, the inn’s spacious restaurant, tables and colonial chairs are spread across the room so that diners cannot actually hear each other’s conversations. A brick colonial fireplace with antique copper and iron pots, various turners, and stoking implements fills one wall. They are typical of the implements produced at mills in the Warren area during the nineteenth and early twentieth centuries. On a recent summer evening, the blend of light classical music, the soft buzz of attentive staff conversing with guests over food and wine choices, and the muted light of candles created an atmosphere of elegance.

General Manager Ari Sadri, who is also trained as a sommelier, moved around the dining room, conversing with guests. The inn has 600 bottles in the wine cellar and 1200 in storage. Sadri says that the wine program is deliberately eclectic, and thus they have wines from all over the world. He does not buy from big companies, but looks for older, generational, and artisanal wine makers so that guests, especially those who are wine connoisseurs, have the opportunity to experience something unique.

Since I am interested in how the pairing of food and wine enhances food’s flavors, I put myself in Ari’s hands rather than venturing out on my own. On one evening, he chose a sweet red Montepulciano from Tuscany, which he advised was a mellow line between dry and sweet, and thus would go with our appetizers of garganelli, a combination of pasta with roasted tomatoes, capers and olives, and bucatini, a combination of mussels, tomatoes and chorizo. The bucatini was especially tasty because sweetness of the chorizo cancelled out the briny taste of the mussels and the slight tartness of the summer tomatoes. The entree of sautéed chicken with parmesan bread crumbs was tender and without a trace of graininess. And the vegetable and fish flavors in the sautéed wild striped bass with clams, mussels, roasted tomatoes, and olives were melded so well that there was not a trace of tartness coming through.

On another night, a white wine with golden highlights complemented our pasta dishes and the veal scallops with mushrooms, leeks, and marsala. The result was a sweet, mellow taste. In their salads, the flavors of tenderly cooked fresh summer vegetables mixed well with Italian and Vermont cheeses and local meat or fish brought in from Boston. Sue Schickler explains that the menu is basically American with an infusion of Italian and Spanish influences. “I really enjoy preparing the items on the menus. It’s fun and more casual than a strictly traditional cuisine, and we get lots of compliments from our guests. For each meal we have a pasta, steak and fish dish, so there are plenty of choices.” She says that in summer, they depend heavily on the excellent fresh produce and meats in the Mad River Valley, which have their own succulent flavors. In winter she uses more root vegetables and spices.

Creamy polenta was one of the most memorable dishes because of its smooth and delicate flavor, which she says was made with marscarpone, a relatively low-fat triple-creme Italian cream cheese from Lombardy. “It’s the same cheese that is used in tiramisu, except that in Tiramisu the eggs make it lighter.” Schickler’s gift with cheeses was also evident in the breakfast omelet with goat cheese, fresh Vermont heirloom tomatoes, and basil.

When I told her the marinated beets seemed a perfect line between sweetness and tartness, Chef Schickler told me they were marinated with vinegar, sugar, and tarragon. “Guests love them. We make up a huge batch at a time. The beets, along with beef carpaccio salad with lemon dressed arugula and parmigiano reggiano are frequently requested by returning diners.”

Because we ate there in August when local produce was at its prime, our salads contained fresh eggplant, escarole, arugula, peppers and heirloom tomatoes. In the evening our appetizers often had corn, leeks and peppers, which had been marinated so that subtle flavors emerged.

Between breakfast and lunch, there was plenty of time to take drives on some of the Mad River Valley’s most scenic roads. Ari Sadri directed us on an oval-shaped journey through the Mad River Valley, up Route 100 north to Waitsfield, where we stopped to visit The Store, a world class kitchen supply and antique store in a restored barn, the Mad River Glass Gallery, and Cabin River Quilts, both in the center of Waitsfield on Main Street. On our return, we drove south past breathtaking vistas of horse and dairy farms against the mountains.

On a late day stroll past the Warren’s cemetery and Town Hall, I met a guest from the Washington, D.C. area who comes here every year and never leaves the village. “Where ever could you find such a picture perfect place? It’s so restorative. For lunch all I need is a sandwich from the general store, and I eat it out on the deck overlooking the Mad River.” He told me to come back to Warren for the best small town July 4^th parade in New England. “Just make sure to stay in the Chester Arthur Room so that you get the vest view.”

Each of the eleven rooms at the Pitcher Inn has a unique décor, and reflects everyday life in Vermont during past centuries. We stayed in The Lodge, which has a ceiling depicting stars on a Christmas night. The furniture, all hand hewn by noted designers, included a bed inspired by Cleopatra’s, and a fireplace with the triangular design of the Masons, who were important in small town Vermont life.

Throughout the halls owner Maggie Smith’s décor of Vermont antiques and early American landscape paintings makes one stop for reflection. I was delighted to learn that some characters in the paintings were gathered together over food.

Check out: www.pitcherinn.com for holiday packages. The inn is in the heart of the Mad River Valley ski country. Sugarbush Ski Resort is right down the road, and guests cross country ski at a nearby park. Not only is the inn a great place to spend a weekend, but the restaurant is open to outsiders, and the entire inn can be rented out for destination weddings and retreats.

Bavaria spatzle, Germany’s white asparagus, and Norwegien salmon are only a few of the specialties I’ve savored during the last few years. But there’s a place much closer to my New England home that brings mouthwatering joy to rivals those international delights.

Since we’ve almost hit summer, rather than book an airline ticket to a gastronomic paradise take a small road trip to your favorite farm stand. There’s no jet lag and luggage only involves shopping bags.

Wilson Farm in Lexington, Massachusetts is my particular favorite, preferred by New Englanders for more than one hundred years. It began in 1884 when two brothers from Ireland bought and farmed 16 acres there. After harvesting their crops the boys packed the produce in a horse-drawn cart and traversed suburban Boston’s winding dirt cow paths and stagecoach roads all the way to Quincy Market where they sold the fresh edibles.

Eventually they started selling from a stand in front of the Lexington farm. Four generations later the fields have more than doubled and the “stand” is now an oversized, barn filled with vegetables, hen-house eggs, dairy and cheese, freshly cut flowers and plants. They even have a 37,000-square-foot greenhouse, which insures fresh veggies all year.

Wilson’s is close, so I tend to visit regularly just to get lost in the aroma that comes from fresh vegetables plucked from rich dark soil only hours earlier. Freshly baked breads, rolls, pies, eggs and homemade jams and jellies kitchen tempt me too.

I depend on Wilson’s during the fall, winter and spring. During the summer, I go there to buy what I can’t grow. While my own garden tomatoes go from green to brilliant red I visit Wilson’s and buy what is in season and daydream over what’s to come.  Waiting for those fresh tomatoes, the fruit, and especially the corn, is agony. I dream of Wilson’s peaches, so ripe and sweet even a handful of napkins won’t stop the juice from dribbling down my arm.

I have foodie fantasies about Wilson’s rich yellow and white corn-on-the-cob, usually ready by late July. It’s best boiled for a few minutes and slathered with fresh butter and a dash of salt. Although only a few minutes, it seems like hours before the ear is cool enough to safely bite into the those lovely yellow kernels. Wilson’s ears are so fresh there is an entire kiosk dedicated to the lines of customers who, like me, yearn for the freshly picked treasures. The hefty offerings are partially shucked, its corn silk hanging over the peeking kernels like feathery babies’ bangs. It’s the stuff of family traditions. Our family sometimes boils a dozen and makes it a meal in itself. (Before putting the ears in boiling water, my mother-in-law always added a dollop of milk. I’m not sure why, but I do it too.)

It’s June, so my fresh veggie thoughts really are fantasies. I’ll have to wait at least six weeks before Wilson’s staff starts tempting corn junkies.

While I dream of Wilson’s produce why not look for a farm stand or Farmer’s Market in your local neighborhood.

Denise can be reached at: Denise@globalfoodie.com.