Funny how people find a way to get great answers to their questions. Lately, I notice more and more people who direct queries on so many topics to Adam Gaffin (@UniversalHub) and those who follow him on Twitter.
Since Universal Hub (UH) is one of the most reliable sources of hyperlocal information in Boston, people do ask what's going on when they see police or fire action in their area.
Sometimes the requests are a bit delicious like this one for onion soup.
Or, kindhearted as in finding a place to donate something.
Or, an opinion from others about a product you might want to buy.
Sometimes when the replies flood in, you'll find them gathered as a collection on Universal Hub like this on the best Southern-style Biscuits and Gravy. When you come across one of these, be sure to click on and read the comments posted directly on the UH post.
Ed and I both rely on Universal Hub for breaking news and fun information and we highly recommend you do the same. Follow @UniversalHub on Twitter and stop by the Universal Hub site a few times a day, especially when you see something that makes you wonder, "What's happening?"
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Here comes February! And, we’re reaching for another sparkling wine to welcome this often unpredictable weather month. Instead of relying on that pesky groundhog to predict an early spring and put us in a good mood, we’re placing our faith in a reliable Champagne house that has served us well.
Having featured and enjoyed the bubbles of Charles de Cazanove twice in 2015, it only makes sense that their Champagne Stradivarius has real promise (and besides, we’re intrigued by the name).
Wetoasted February with the Stradivarius, then chose the descriptions from above that we think fit best.
Definitely a unique flavor
Almond and brown butter aromas
Nutty, toasty maturity
Full in the mouth
A hint of floral honey, gently smoky
Broad candied citrus, pear notes
Powerful, hearty finish
While this Champagne is not the lighter, everyday style we’re accustomed to, it is a nice change on the right occasion. And with certain foods, like the French onion soup we enjoyed with it tonight, it was outstanding.
UPDATE (02.02.16) – On a personal note, Thanks Phil.
The BostonZest team are walkers. We don't own a car. We use mass transit, if we must, but most of the time we get where we need to be as pedestrians. Naturally, we really notice the failures to ensure pedestrian safety on the part of our city and state authorities. We try to be advocates for pedestrians and now we have a few tips for you on how you can join us.
Report Transportation Dangers
The City of Boston has set up a mapping system where you can report safety issues in the transportation system. We have already used this to mark intersections where traffic gridlocks, where walk lights don't last long enough, and where walk lights are missing.
You can also consult this map to find places where you might want to exercise a bit more caution as you travel. (You might also take a look at this map that shows where accidents have already been reported by police.) Both are part of the city's Vision Zero program.
Here's more from of our observations on the 2016 food scene. Penny did extensive research on this topic during the last few weeks of 2015 for one of her newspaper columns. We thought we'd share a few of the trends she spotted, here.
We Aren't the Only Ones Drinking More Bubbles!
On the beverage scene, everyone is remarking about the growth in sales of sparkling wines. This is a great trend for so many reasons. Sparkling wine with its palate cleansing carbonation is a great match across a wide selection of foods. If you prefer wines with very low alcohol by volume (ABV on the label), many sparklers test in at 11% to 12.5% ABV. On the other hand, many red table wines are 13% to 16% ABV or more.
Less Wasted Food
Don’t be surprised if you hear more about wasted food in the months ahead. It's already a big topic in the food media and may soon gain the attention of the popular press. Notice we are using the term, "wasted food" instead of "food waste." We think that simple change makes a difference in how people think about the problem.
You might find broccoli stalks and leaves on your plate in the months ahead. Thrifty cooks have peeled, chopped, and used broccoli stems, asparagus stalks, cabbage cores, and cauliflower leaves for years. Now chefs are taking the lead in the movement to have less wasted food. Alongside “nose-to-tail” use of meat, you’ll see more of this “top-to-root” use of vegetables making its way onto menus.
Look for less than perfect versions of produce items offered at lower prices in supermarkets. Let's hope our farmers hop on this bandwagon too and bring some of the food with cosmetic blemishes to market to offer to those who care more about nutrition and taste than looks.
Good Fat
One article on this topic was headlined, “Fat is Back.” Slowly, we are learning that a low-fat diet may not be the best option and that some good fat is necessary for our health. One of the most popular good fats right now comes in the form of avocados. You’ll see avocado added to sandwiches and salads and used as the fat in frozen desserts.
Fish like wild caught salmon, mackerel, sardines, and herring are other good fat options. Coconut oil, olive oil, whole eggs, cheese, and dark chocolate are all given a nutritional nod of approval when eaten in moderation. In the photo above, you see one of our favorite suppers – cauliflower and eggs in a coconut milk curry sauce.
What food trends have you spotted? What trends in food do you wish would happen?
Start early if you want to plan a Valentine's Day meal that your loved one will remember.
This year, February 14th falls on a Sunday.
Just as you could last year, you have the opportunity to plan a romantic weekend or one day with your true love and a couple more meals with friends close to your heart. A lovely Sunday brunch at a favorite spot is an option. You can follow that with a quiet dinner at home for two or a gathering of friends who are close to your heart.
Some of you enjoy trying the special holiday menus at your favorite spots. Others avoid dining out on days like this unless they can order off the regular menu. And, this year, we noticed more places offering that alternative.
This is one of the busiest nights of the year for restaurants, so expect many special prix fixe menus. Also, don't be surprised if you have to leave a credit card to guarantee a reservation and a cancellation fee.
If brunch is on your list, we recommend Coppa Enoteca. They say, "Join us for Valentine’s Day at Coppa. We will be offering our regular menu and specials with additional by the glass and by the bottle wine features."
Coppa is one of our favorite places to spend an afternoon nibbling and sharing plates of delicious offerings like the meatballs and asparagus above.
When a Valentine's Day Brunch or Dinner Is on the Menu …
Open Table has a list of restaurants and note if they have a special menu or if their regular menu is available. Fortunately, it looks like more places are going with their regular menu with some additions.
Boston Chefs has a list with some information at this link.
Reservations at wonderful, romantic restaurants go quickly. But, we have lots of ideas for all types of celebrations for budgets of all sizes. Today, we'll address where to dine. There are more ideas on some of our past Valentine posts. These are from other times, so check for details with the places mentioned.
Updates will appear here as we find lists of ideas from reliable resources:
Bowls filled with ramen, vegetables, grains, noodles, and soups will grow in importance on restaurant, food truck, and take out menus. Part of this trend is due to our growing acceptance of authentic ethnic cuisines. The need for gluten-free (GF) menu items has restaurants offering the GF-safe ingredients from something like a burrito in a bowl rather than a wrap.
In addition, many of these bowls contain warm, filling, comfort foods from the cultures where they originated and we quickly grow to love them for the same reason.
"What the Back Bay needs is a good deli," we hear this from neighbors all the time. We try to explain that the economics of rents in this neighborhood is probably going to prevent that from happening, but we do think we will have more great delicatessens popping up around the area.
And this new version of the old deli features high quality, often house-made meats, and prepared foods. This trend was started in Waltham by Moody's Delicatessen & Provisions. We are thrilled to learn that we will be able to sample their wares from shared space within the new Gordon's Boston store in Downtown Crossing.
While for us a deli sandwich is an occasional treat, we do have a few old favorites. Sam LaGrassa's is always on our list of recommendations for visitors. If we're in Coolidge Corner, we'll pick up sandwiches from Michael's Deli.
Tacos filled with lamb in barbacoa sauce from Tenoch Mexican Taqueria. (More photos here.)
Regional Mexican Food
A second national trend that seems to be slowly appearing in Boston is restaurants offering authentic, regional Mexican cuisines like our much loved Angela’s Cafe in East Boston and the small local Tenoch Mexican Taqueria restaurants and food cart.
What are you seeing in the world of local food that makes you smile? Add your thoughts in the comments below. Tweet them to @BostonZest or send us an email and we'll add your suggestions to this post as an update.
We have a few more trends to talk about and will link to that post when it is published.
Bowls filled with ramen, vegetables, grains, noodles, and soups will grow in importance on restaurant, food truck, and take out menus. Part of this trend is due to our growing acceptance of authentic ethnic cuisines. The need for gluten-free (GF) menu items has restaurants offering the GF-safe ingredients from something like a burrito in a bowl rather than a wrap.
In addition, many of these bowls contain warm, filling, comfort foods from the cultures where they originated and we quickly grow to love them for the same reason.
"What the Back Bay needs is a good deli," we hear this from neighbors all the time. We try to explain that the economics of rents in this neighborhood is probably going to prevent that from happening, but we do think we will have more great delicatessens popping up around the area.
And this new version of the old deli features high quality, often house-made meats, and prepared foods. This trend was started in Waltham by Moody's Delicatessen & Provisions. We are thrilled to learn that we will be able to sample their wares from shared space within the new Gordon's Boston store in Downtown Crossing.
While for us a deli sandwich is an occasional treat, we do have a few old favorites. Sam LaGrassa's is always on our list of recommendations for visitors. If we're in Coolidge Corner, we'll pick up sandwiches from Michael's Deli.
Tacos filled with lamb in barbacoa sauce from Tenoch Mexican Taqueria. (More photos here.)
Regional Mexican Food
A second national trend that seems to be slowly appearing in Boston is restaurants offering authentic, regional Mexican cuisines like our much loved Angela’s Cafe in East Boston and the small local Tenoch Mexican Taqueria restaurants and food cart.
What are you seeing in the world of local food that makes you smile? Add your thoughts in the comments below. Tweet them to @BostonZest or send us an email and we'll add your suggestions to this post as an update.
We have a few more trends to talk about and will link to that post when it is published.
Toasting the new year with an impressive sparkler … what better way to start 2016!
Even though expectations were already high after our pre-holiday wine search, there’s no better feeling than having a plan succeed.
After we clinked glasses and took our first sips of Mouzon Leroux L’ineffable, we wanted to applaud. Although the winemaker’s choice of “ineffable” to name this Champagne fits it well, we can’t resist at least attempting to describe the indescribable:
Luxurious on the nose & palate
Big, but very approachable
Bubbles everywhere!
First sip: Fruit with a palate-cleansing, citrus follow-up (varies w/wine temperature)
Don’t Overchill (We liked L’ineffable best as it warmed.)
Glows in the companionship of food (we had two Thai dishes, one with beef)
Something for everyone – especially a red wine lover
Woke up the next day still thinking about how good this Champagne is
Other opinions of Champagne Mouzon Leroux L’ineffable:
Toasting the new year with an impressive sparkler … what better way to start 2016!
Even though expectations were already high after our pre-holiday wine search, there’s no better feeling than having a plan succeed.
After we clinked glasses and took our first sips of Mouzon Leroux L’ineffable, we wanted to applaud. Although the winemaker’s choice of “ineffable” to name this Champagne fits it well, we can’t resist at least attempting to describe the indescribable:
Luxurious on the nose & palate
Big, but very approachable
Bubbles everywhere!
First sip: Fruit with a palate-cleansing, citrus follow-up (varies w/wine temperature)
Don’t Overchill (We liked L’ineffable best as it warmed.)
Glows in the companionship of food (we had two Thai dishes, one with beef)
Something for everyone – especially a red wine lover
Woke up the next day still thinking about how good this Champagne is
Other opinions of Champagne Mouzon Leroux L’ineffable:
We pop the cork on a bottle of bubbly at the start of every month of every year as part of our Sparkling Resolution. And while it always puts us in a festive mood, we have to admit that selecting a wine for New Year’s Eve does have an extra special feel (and often cost) to it.
But, we’re always confident that getting ready for the Big First is worth the price of admission. And, besides, the search is a fun part of the lead-up to such a momentous celebration.
A great discussion of Champagne followed and I was so pleased to be able to give back to the person who had found so much great food for us over the years. As often happens, when you give something out into the world, something good comes back to you. In this case, it was the recommendation of Federal Wine & Spirits as a source of great Champagne.
We’ve used and recommended this shop as a place to buy spirits for years but had not ventured downstairs to the wine section. Since I happened to be downtown running errands, I did just that and found another generous wine mentor, Len Rothenberg, to add to our continuing education on the topic.
He asked great questions. What type of Champagne do we enjoy? What are some of the grower Champagnes we've had? Price range?
He then consulted his computer inventory and came up with a short list of three grower Champagnes he had in stock. Next, he walked me through the choices to come up with Champagne Mouzon Leroux et Fils L'ineffable as the one he felt was ready to drink now and fit the taste profile I’d given him.
Finally, he gave me his card and asked if I would give him feedback on his choice. I call that getting to know the customer!
It was a great experience and I will be visiting more often to buy wines there.
We’ll update you on our bottle of Champagne L'ineffable after we’ve toasted 2016 with it!
