If there’s one spirit that most of us associate with the warmer seasons, it’s rum. That’s because most of it is produced in the tropical island climates we spend all winter longing for around here. While we can’t necessarily transport ourselves to the Caribbean or Latin America on a whim, a trip to RumBa at the InterContinental Hotel offers a more cost-effective — and immediate — fix. With the opening of their summer patio season right around the corner —and a recent expansion of the waterfront fixture just completed — now seems like as good a time as any to set sail on the molasses seas.

A second, 10-seat bar and numerous high top tables were recently added to the space, which now overlooks the Fort Point Channel and the Boston Tea Party Ship and Museum (those dudes knew a thing or two about rum, as you might recall). They probably didn’t have as many to choose from back then as we do today, though. RumBa has some 100 options from around the world on their lengthy menu, including many from lesser-known regions that should come as a pleasant surprise to drinkers with palates accustomed to a more narrow repertoire of silver and spiced rums.

A recent visit found us drinking our way through the sip-able Guatemalan silver Montecristo and the Clément V.S.O.P. Rhum Agricole Vieux. The latter, a Martinique, agricole-style rum made from sugar cane juice and aged for at least four years, contains hints of dry caramel and light pepper. Continuing this progression, we moved on to the deep spice and tropical banana notes of Guatelmalan Ron Zacapa 23 (then the staff favorite), ending our makeshift tropical journey with their new, must-try sipping rum, the Venezuelan Diplomatico.

“This is the stuff dreams are mad of,” bartender Marshall McGlynn enthused. You wouldn’t want to use the latter two spirits in a cocktail per se, although RumBa’s menu has plenty of Tiki classics marrying the two to choose from. The Boston Mama — a play on poolside standby the Bahama Mama — is made with Bacardi 8 and Bacardi 151, plus coconut, coffee liqueur, lemon and pineapple juices, and fresh grenadine. It will put you in your beach chair, to put it bluntly. McGlynn, like most of the staff here, is both knowledgeable and capable, ready to serve as your cruise director through a world of rum you didn’t know even know existed — or the one you’ve been dreaming about returning to for months.

If you go
RumBa at the InterContinental
510 Atlantic Ave., Boston
617-217-5041
intercontinentalboston.com

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Chef shuffles at beloved neighborhood joints tend to be a gamble for loyal patrons — often as not new blood at the kitchen’s helm results in unwelcome changes on the menu. If, however, you’re Jeremy Sewall — the culinary mastermind behind Eastern Standard, Island Creek Oyster Bar, the imminent Row 34, and Coolidge Corner’s Lineage — you have a knack for matching chefs with kitchens. Proof of this is Alex Sáenz, Sewall’s latest pick for chef de cuisine at Lineage.

Sáenz, who grew up in Lima, Peru, and South Carolina, brings classic Southern touches to the menu — think fried green tomatoes, shrimp and grits, pimento cheese on the burgers — and infuses his dishes with a few Peruvian flavors to spice things up. Keeping in Lineage’s tradition, Sáenz nails dishes that manage to be both challenging and comforting to the palate at once. Each plate is brilliantly logical in its components, but has one distinct showstopper (aji Amarillo peppers gracing a ceviche, sauce gribiche zinging up a plate of asparagus) woven into each bite. This means you can’t always put your finger on why every course is blowing your mind — you just know that it’s been blown.

Sáenz was most recently executive chef at Ten Tables’ Provincetown outpost; he officially took the helm at Lineage late this past February. So far, frequenters of the neighborhood mainstay can’t seem to get enough of the new menu, and Sáenz says he already feels a tremendously vocal support from the restaurant’s regulars. We sat down with him before a recent service to find out what he makes of his new digs.

Do you have anything specific you’d like to achieve during your time at Lineage?
For me, it’s all about branching out into a new neighborhood. I’ve cooked in several areas around Boston, but never Brookline. Plus, Jeremy has such an amazing following, and I wanted to see what it was like to be a part of that world. The farms that we work with, and the fishermen…a lot of people don’t get to tap into these specific vendors like he does. It’s just been so cool to have people know and trust him, and say to me, “You’re part of the family now,” just like that. I’ve worked with great chefs before, but Jeremy is just one of those people around town who really commands a lot of respect. Mostly, I’m just looking forward to getting to know the people of Brookline and surprising them a little bit.

How would you describe your relationship with Chef Sewall?
He’s just the nicest guy, of course. It’s funny, I actually interviewed for the head position over at Island Creek Oyster Bar when it opened, and Eastern Standard way back when, so we had met a few different times. It was one of those things that every time he looked at me he was like, “You’re not quite ready. Not that you couldn’t handle this, but you just need more time.” I had been doing a lot of fine dining, and he was looking for a little more relaxed of a style. He told me to keep doing what I was doing, and I did. Our rapport now is great, because there’s an understanding there. The fact that he trusts me to be here, and put something on the table that still resembles his vision, is amazing.

I would imagine it’s always difficult for a chef to release the reins to someone new.
It takes time to let go, definitely, and that’s the key that any chef will tell you: it’s hard to let go. This place has a reputation after seven years. But he knows my background, and he knows I’m not going to ruin that.

What’s the major difference between Lineage and any other restaurant you’ve worked for?
The family here is the first thing that comes to mind. Most restaurants have a lot of turnover in the kitchen, the front of house, managers, but all of these guys have been here for years. I’m the new guy. The way this place runs, it’s clear that there’s a serious standard that’s been set. The other restaurants I’ve worked in, they’ve wanted me to bring in my own style and change things up, and here, I mean, I could if they wanted me to, but it doesn’t need it. It’s such a smooth machine. The level of camaraderie is fantastic, and it’s stronger here than I’ve felt anywhere else.

Do you have a favorite dish on the menu at the moment?
I’ve been carrying the shrimp and grits with me for a very long time, and every time I put it on a menu, I’m always nervous about what the reaction will be. It’s such a simple thing, and people seem to gravitate to it, but I always worry if people will think it’s too pedestrian. Aside from that, this time of year is unbeatable. Ramp season! I think we have ramps in every dish right now. [laughs]

What’s the secret to perfect grits?
Patience, absolutely. We cook them for three or four hours, and we add a good amount of cheese and butter to make it creamy. Being a Southern kid, butter is number one! Besides that, you can’t beat getting good product from good people. You really don’t have to do much to it when the quality is there.

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Some call Red’s a sports bar. And sure, they do have plenty of sports memorabilia — old photos and the like — adorning the North Falmouth spot’s walls, and chicken wings and hot dogs on the menu. But the Sea Crest Beach Hotel’s year-round restaurant has deeper roots in the athletic community than that. Red’s pays warm tribute to its original co-owner, Red Auerbach, the one-time Celtics coach and president. Auerbach’s family donated the aforementioned sports mementos, including a collection of vintage letter openers and a saucy little bottle opener in the shape of a nude siren.

But with Old Silver Beach’s glorious white sand stretching out just beneath the restaurant’s open windows, Red’s ambiance is more laid-back seaside dining than rowdy sports bar. While Chef Daniel Kenney’s menu proffers much in the way of familiar, casual eating (fish and chips, baked cod, a simple steak) it never slips into the mundane. One of the best dishes on the spring menu is a big bowl of plump PEI mussels steamed in a chardonnay, shallot, garlic and basil broth. A sprinkling of pepper flakes adds subtle spice to an herb butter that thickens and forms a substantial dip for crusty bread.

A rosy-centered filet mignon comes topped with wonderfully crisp asparagus (dusted with a fine flavor-unobtrusive crumb) and sits atop tender, roasted sweet potatoes. A zinfandel-spiked jus infuses the dish with sweet notes without the expected heavy woodiness of a standard red wine gravy.

Crème brûlée is crème brûlée, right? It’s become routine, almost déclassé, in its ubiquity on dessert menus. How spoiled we are that it’s no longer exciting. Until sometimes it is. Kenney’s is a light brûlée, the custard creamy-sweet and rich in vanilla. A dollop of tangy, tart cranberry and passion fruit compote provides both an exciting contrast and a superb complement. Perhaps the sport here is the pursuit of the extraordinary in the ordinary.

Red’s Restaurant
350 Quaker Rd., North Falmouth
508-356-2111
seacrestbeachhotel.com

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The thrill of truly great street food is in its simplicity and its immediacy. The rush of a hurried transaction, little to no words needed, is the ultimate hallmark of exploring an unknown land. It’s exhilarating — a feeling waiting in line at your regular lunch joint doesn’t usually elicit.

Lucky for would-be travelers, Chef Louis DiBiccari has a solution for the pangs of noontime wanderlust and hunger: TR Street Foods, a worldly speed-demon of a lunch counter tucked alongside his Fort Point flagship, Tavern Road.

Just over a week in existence, the menu is already in its fourth incarnation. It’s loaded with bursts of flavor from far-flung corners of the globe — Moroccan turkey kebabs, red miso-grilled eggplant, za’atar (a Middle Eastern mix of herbs and spices) — alongside some comforts of home. DiBiccari is a loyal native of the North Shore, and pays tribute with a stellar steak and cheese .

The idea for a non-traditional lunch service manifested during his time spent in Spain, Italy, France, and —  finally —  in Mexico. There, he watched a trio of women hand-rolling tortillas for quesadillas cooked over a fire beneath an upside-down garbage can, filled with the best braised chicken he’s ever tasted. “I came back here, and all I found myself wanting to do was find things that were reminiscent of that,” he says.

At peak lunch hour a line of people snakes around a table laden with jars of Herb Lyceum honey and soaps, clamoring to read the chalkboard menus. The service has the speed and feel of a bustling street stand, with air-conditioning.

The price points, combined with the staggering quality of the ingredients, makes TR Street Foods one of the best lunch options for the neighborhood, tied only with the food trucks parked in Dewey Square five minutes away. It would seem that we have grown very fond of eating with our hands.

A sausage and mushroom calzone, studded with fontina cheese and kale, is wrapped in a gloriously grease-stained and crinkly brown paper and radiates heat. A tangy beet and cauliflower salad, one of many accompaniments, is laced with horseradish and currants, slight heat playing off the cool, earthy beets.

He explains that he wants to channel the street-corner panini stands of Italy and the rotisserie half-chickens of Nice, but he also understands that for many people, a few bites of meat on a stick does not lunch make. He has since beefed up the menu with more sandwiches, salads, and sides, and emphasizes that they are in no way trying to “out-chef” themselves. Street food should be messy, satisfying, and above all, casual.

For DiBiccari and his crew, the experience has been one where anything goes. Inspiration comes from anywhere and everywhere, and he says the menu is only a small sampling of the ideas brewing in the kitchen.

“I’m surrounded by people who grew up in all of these countries,” he says, gesturing to the open kitchen where a few cooks are quietly prepping for dinner service. “Whatever I haven’t seen, I just ask them, and suddenly we’re all equally a part of this process.”

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It’s traditional to allow a new opening a few weeks to get up and running before going in to review. This gives them time to work out any kinks before they’ve opened “officially.” Which would be all well and good if they weren’t, you know, still officially accepting currency for their services in the meantime. That courtesy mostly applies to the food side of things anyway; a kitchen is a tricky beast with a lot of moving parts and a lot of new dishes to learn. A bar, on the other hand, is a bar, and the staff has presumably been making these cocktails at other bars for years. In the case of Sterling’s — the brand new State Street “cocktail bar” and restaurant — presumably at one of the Glynn Group’s many other properties like Dillon’s, Clerys, or Granary Tavern.

A lot of work seems to have gone into the newly renovated space’s interior. It’s a small but sophisticated feeling room, with views overlooking Quincy Market. Meant to be an after work haven for the Financial District happy hour and late night downtown crowd, it takes a 60s inspiration for its décor – a swinging, jazzy soundtrack and iconic Boston black and white prints (plus fedoras inexplicably stacked on the back bar) – and its cocktails. Their website announces the theme as a “tribute to the time when cocktails were part of a lifestyle.” The echoes of that “Mad Men” era in the name are expressed literally on the menu, with drinks like a Mad Men Mule, and a Ginger Joan, both of which are made with…actually, it doesn’t matter.

On a recent visit I sat down next to an older couple complaining about the Old Fashioned, that quintessential, period-specific cocktail. “This is horrible,” the gentleman said, sending it back. ‘Wow, what a bunch of jerks,’ I thought, eyes rolling. ‘I better try one.’

He was right. I’ve had a lot of Old Fashioneds in my day, but never one that somehow tasted bitter, brothy, and savory at the same time. I don’t even know how that happens. Was the fruit off? Switching to a Gin Fizz — made with gin, simple syrup, lime juice, egg whites and soda — proved, amazingly, even more disastrous. Instead of an appropriately lengthy, vigorous dry shake (meaning, before the ice is added) of the ingredients, here a half-hearted, seconds-long wet shake made for a thin, flabby and ultimately undrinkable mess. A Manhattan, on the other hand, was shaken to within an inch of its life. None of which exactly conjured the glory days of the cocktail.

Instead, it all brought to mind another cocktail-minded decade, the 2010s. You remember those days, right? Back when all the phony craft cocktail bars were opening around town.

The post [Thursty] Sterling’s aims for ‘Mad Men’ vibe, this man just leaves mad appeared first on Metro.us.

UPDATE: Eater now reports that the Rosebud may remain open longer than previously stated. Originally slating Mother’s Day — May 12 — for their last day, a representative from the Rosebud now says they will remain open for at least “the next month or so” ….and maybe longer?

ORIGINAL STORY: Another one bites the dust. Eater Boston confirmed Monday that Woodward at Ames has officially closed its doors. The downtown gastropub served its last meal Sunday, according to a hotel employee.

The Woodward joins the ranks of a crop of Boston mainstays shuttering as of late, including Rosebud Diner, the longtime Davis Square spot that hosted live music, open mics and more. According to the Somerville Patch, Marty Bloom (founder of now also defunct-Vinny T’s restaurants) has purchased the Somerville eatery and has plans for a major upgrade in the near future. Eater reports that the ‘Bud has slated May 12 (Mother’s Day) as their closing date (a good spot to take Mom out for her big day, perhaps?)

Another FiDi eatery, restaurant heavyweight Michael Schlow’s Radius, will also close its doors June 29. Schlow decided not to renew the lease on the upscale downtown restaurant, according to the Globe, but plans to open a like-minded new establishment elsewhere soon. Schlow’s seen a particularly swift turnover rate of late — most recently in the seemingly overnight transition of his Fenway restaurant Happy’s Bar and Kitchen into Mexican joint Barrio Cantina.

What does all this change mean for Boston’s dining scene? We’re hoping only bigger and better things, but only time will tell.

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We’re all familiar with the concept of comfort food. Must be why chefs Ken Oringer (Clio, Toro, Coppa) and Ming Tsai (Blue Ginger, Blue Dragon) — along with Governor Patrick, Mayor Menino and ARAMARK food services — have put together Boston Bites Back, a fundraiser to both bring together the community in the wake of recent tragedy and raise money for Boston Marathon bombing victims.

“Food is our common ground, a universal experience,” said Tsai, in a press release. “This event is an occasion for Bostonians to reconnect over food, mingle with chefs and honor our city’s inspiring resilience. It’s an opportunity for Bostonians to literally ‘bite’ back.”

Tickets for the big food fest fundraiser — to be held in Fenway Park — are pricey ($200 General Admission) but the price is worth both the cause and all the tasty bites from a host of talented chefs attendees will get to sample. Boston Bites Back will be held Wednesday, May 15 from 6-10 p.m.

Only 5,000 GA tickets will be sold, as space is limited. Those with fatter wallets can spring VIP tickets ($1,000) that grant access to an exclusive party in Fenway’s EMC Club. Only 200 VIP tickets will be sold. All attendees can enter an online auction leading up to the fundraiser for a chance to score swag like dining experiences from  Tsai and Oringer and more.

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Spring fever is in the air, perfect for Cinco de Mayo, that curious Mexican-American holiday—more of an excuse to explore a little “crazy juice” and eat tasty Am-Mex food than a holiday, really. Sombrero dusted off, Metro sups south of the border, spiritually speaking, seeking out Boston’s Cinco de Mayo fun.

In the Back Bay, the folks at Tico —a suave take on Mexican dining and drinking that focuses on tapas and small plates — will let their hair down with a Cinco de Mayo patio party, complete with a pig roast. To wash down said el puerco con “fixings,” they’re tapping a keg of Dos Equis (included in the cover). Once that’s run dry, normal bar prices resume — so drink your money’s worth!
Cover: $20 per person. 2 p.m.-6 p.m. 222 Berkeley St. 617-351-0400. ticoboston.com

In Davis Square, the Painted Burro and its recently expanded adjacent Burro Bar is the place for margaritas on tap. Yes, on tap (steady there banditos). For Cinco de Mayo, they’re serving up a special cocktail: the Mexican 75, a riff on the classic French 75. Instead of gin and champagne, it includes mescal shaken with triple sec, lime juice, and Somerville-made St. Elder liqueur. That little brain bomb is finished with sparkling white wine. Pair that with empanadas filled with in-house made chorizo or zucchini and collard green stuffed tacos.
No cover. 219 Elm St. Somerville. 617-776-0005. thepaintedburro.com

But where’s the mariachi band? On the Waterfront, Rosa Mexicano has DJs spinning tejano and a live band playing intermittently, noon through closing. Their brand new patio Cantina Bar launches that same day and a special Cinco de Mayo menu will be available indoors and out. The brunch-to-supper menu will include huevos fritos y carnitas  — pork and ancho chile hash, fried eggs, habanero mustard jam — and torrejas de miel rellenas — cinnamon and castabel chile crusted brioche with a mascarpone stuffing. Sip mezcal infused Bloody Maria and pitchers of Pasión Picante, a sweet and spicy margarita made with 1800 silver tequila, passion fruit, fresh lime, ginger, and habañero. Ole!, indeed.
 No cover. 155 Seaport Blvd. 617-476-6122. rosamexicano.com

Just can’t wait to get the party started? Head over to the Fireplace in Brookline for Cuatro de Mayo, when they’ll be putting a tequila twist on their bi-weekly “Fireside Chat,” a casual seminar and tasting series. For this edition, they’re pairing four top-shelf Don Roberto tequilas with tasty small plates while a tequila aficionado imparts knowledge — and no doubt amuses tequila-tickled attendees.
$25-$30. 3 p.m.-4:15 p.m. 617-975-1900, fireplacerest.com

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With so many bars turning their attention to the craft of the quality cocktail, it can be easy to assume that the concept has saturated the bar market. That’s not true, sadly, and — depending on where you live — it can be hard to track down a well-made cocktail in your neighborhood. There’s no reason why you have to actually leave the house to drink in style, however. A new online teaching program called Drink Skool, created by some of the most respected names in the beverage industry, cuts out the middle-man and gives you the basics on how to turn your own bar into a craft cocktail haven. And unlike most DIY home-improvement projects, the worst that can happen here if you screw up is you get to make another cocktail. Sounds like a win-win.

Drink Skool is “definitely for consumers who have some enthusiasm and have some base knowledge about spirits and cocktails, or bartenders that are getting started, but not anything above that,” one of the partners, Doug Frost (also of the industry standard advanced training program Beverage Alcohol Resource — and one of the more renowned wine experts in the world) explains. “What we’ve tried to do, is distill it — sorry for the pun — into bite-sized chunks so people can go, ‘Ok I got that.’” As Frost points out, mixing a perfect cocktail isn’t exactly rocket science; it’s all about following a recipe and locking down a few standard techniques, all of which the — totally free — course walks users through online with a sense of fun and a sense of humor. “I would hope the outcome of what we’re doing is someone will go, ‘This isn’t that hard,’  buy a few a things and start making their own cocktails,” says Frost. “There’s no reason they can’t.”

Among the program’s lessons are the basics of mixing a cocktail, learning how to taste and appreciate the differences between types of spirits, and important bar techniques like muddling.

It’s an attempt to demystify the concept of mixology, Frost says. “I’m hoping that people will take some time to try a couple of techniques, at least for their favorite cocktails, and end up recognizing that there’s no great mystery in this,” he explains. “Instead it’s about measuring, buying better quality products, and using fresh ingredients. You don’t cook with canned stuff and expect it to taste wonderful.”

Get Skooled:

Right off the bat, there are two crucial things home cocktail enthusiasts need to learn, Frost says. First is the difference between shaking and stirring. Get a stirrer, he says, anything will do, but a nice long-handled spoon is best. “Learn to stir so you don’t break the ice up, and all you do is chill down the drink.” Shaking is for when you want a cocktail to be light and airy because it has bubbles in it; learning to know which recipe works best with either technique is a fundamental place to start. Also of primary importance, he says, is freshness — what he calls “the foundation of what has changed mixology in the U.S.” There’s no substitute for fresh juice, he asserts. “If somebody’s squeezing fresh juice, it’s mind-blowing what happens to flavor of that cocktail as opposed to a mix.”

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It’s that time again, folks. Come Saturday, a fleet of the best and brightest food truckers culled from Boston and New York City will set up camp on the Greenway and go head-to-head in this spring’s Food Truck Throwdown. Admission is free, and if last October’s star-studded bout was any indication, the chance to chow down en masse should by no means be missed.

“Both cities have some fantastic trucks,” says Mei Mei Street Kitchen co-founder Irene Li. “Not only do we get to eat each others’ food, but we also get a little time to talk, compare notes and learn from one another.”  

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  PHOTOS: Food trucks around town

The sibling-run Mei Mei Street Kitchen joins a roster of trucks armed to the teeth with talent — outdoor lunchers can count on appearances by favorites Bon Me, KickAss Cupcakes, Chubby Chickpea, and Roxy’s Grilled Cheese, among others.

“The last Throwdown feels like it happened ages ago,” Li says. “We’ve put dozens of new items on the menu since then, so we really tried to look at all of our dishes and pick the ones that are the most streamline-able and the most delicious.”

“Plus, we started making bacon,” she adds. “Expect lots of bacon.”

Included in a judging panel packed with local culinary luminaries and enthusiasts is Jamie Bissonnette, chef and owner of Toro and Coppa.

“Eighteen trucks… daunting. I am afraid I’ll miss something,” he says of the challenges that arise when faced with a Greenway littered with gourmet fare. “Judging this will be more about the cohesiveness of the foods, styles and overall flavor.”

Roxy’s Grilled Cheese founder James DiSabatino, the winner of last year’s Best Truck Design, is more than ready for the influx of meals on wheels. “The city didn’t allow food trucks three years ago, and now we have trucks from other cities visiting. That’s really cool in my book,” he says. “But, we still plan on kicking their a—es in the Throwdown.”

Last fall’s event fed more than 1,000 hungry city-dwellers, a wave that nearly brought the Roxy’s team to their knees. Not this year, DiSabatino assures. To boot, the grilled cheese experts will be offering a category dedicated to one event sponsor: Maker’s Mark. According to DiSabatino, “it’s going to knock some socks off.”

“It’s a food revolution. It’s changing the way people dine in urban areas,” he continues. “It had to happen.”

2013 Food Truck Throwdown
Saturday, 11 a.m.-9 p.m.
The Greenway (between State and India streets), Boston
Free admission
foodtruckthrowdown.com

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Oh hai Spring, there you are. We sort of felt like you’d been avoiding us for awhile. Called your cell, and it went straight to voicemail. Heard you were hanging around with some hussies from out of town. But you’re here now, and that’s all that matters. We totally forgive you for giving us the cold (so, so cold) shoulder this past month because the minute you come around, we just feel all warm and happy and better about life in general. Damn, you know how to play it, Spring.

And while we know we really should be playing hard to get, we’re just way too excited that it might actually be getting balmy around these parts. Which is why we went ahead and rounded up some of our favorite places in this town to eat and booze al fresco. Which are basically our two favorite things to do al fresco.

The Sinclair
It might be jumping the gun to call this one of our favorites, as the Harvard Square restaurant/music venue just unveiled their brand new patio — which, according to Grub Street, has “seating made from “teak-like tropical hardwood,” with lots of twinkly lights” — two days ago. But judging from what we’ve seen from the Sinclair already (slammin’ cocktails, those delicious deviled eggs, uhh mimosa flights with brunch) we have a feeling this patio is going to be seeing some serious action this season. (Pour one out for our homie Tavern on the Water — the no-defunct Charlestown waterfront restaurant would have topped this list.)

Daedalus
Always a safe bet (if you get there earlier enough to beat the crowds). Daedalus’s roof deck seating is prime real estate for Cambridge folks who like to eat and drink tasty things in the sun.

The Rattlesnake
If you’re looking for outdoor hanging across the river, Brian Poe’s Boylston Street joint will do the trick. Just be prepared to wait on a line during rush hours because table seating on their roof deck is pretty competitive. (You might also try to snag a stool at their outdoor bar.)

The Landing
If you don’t mind battling for bar space with the hordes of thirsty after-work bros that crowd this waterfront patio like it’s having a fire sale on Vineyard Vines, you’ll be rewarded when you find yourself face deep in one of their enormous fishbowl cocktails.

Tia’s
Right down the dock from the Landing this after work meat market is a similar bro-magnet but offers more seating options. But less fishbowls.

Deep Ellum
If you’re in Allston, the only patio you need to know about is this one. Like most outdoor drinking spots in this town/on this list, tables are limited but it’s totally worth it to wait it out. Cozy, twinkling lights for atmosphere, killer cocktail and craft beer lists. You’re all set. Plus, you can hop over to the Model for dirt cheap PBRs once the sun goes down and you’re feeling chilly.

The Field
The Central Square pub’s back patio is no-frills but it’s one of our favorite places to sit awhile and drink an icy cold pint or five. Gets great sunlight too, if you get there early enough.

Eastern Standard
Sure, the views aren’t tremendous (unless watching packs of drunk Sox fans stumbling towards the T is your idea of a good view) but we’ll still frequent ES’s patio for delicious bar bites and an impressive cocktail menu. Plus, okay, the people watching can be amusing.

Charlie’s Beer Garden
Charlie’s Kitchen’s beer garden is big enough to accommodate crowds and is one of the chiller open air boozing locales on this list. Head over here if the Sinclair’s new patio is at capacity…or you just want to throw back some beers with your buds.

Atlantic Beer Garden
You really can’t go wrong with any place that has the words “beer” and “garden” in their name. And the outdoor seating is great here…if you can get it. Unfortunately, ABG’s upper deck is swarmed by sun-seeking tourists, most days. if you don’t feel like waiting out the line, try Whiskey Priest next door (tends to be ever-so-slightly less crowded) or Legal Test Kitchen down the street.

Have a favorite patio or out-of-the-way outdoor spot we missed? Let us know in the comments – this is a list that can never be too long. Never.

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Boston has its share of award-winning chefs and Kristen Thibeault, chef/owner of Lynn-based vegan catering company Kombu Kitchen, recently joined their ranks. Thibeault proved she could hold her own among chefs of all creeds when she won San Pellegrino’s Almost Famous chef competition in Napa,  a mainstream cooking competition.

Which is proof that it’s no longer weird to be vegan. Thibeault, 46, became vegan following successful treatment for cancer (uterine and breast). Indeed, the American Cancer Society recommends a plant-based diet.

The proof of in the vegan pudding lies in savvy preparation and intoxicating flavor, as is found in Kombu’s pumpkin polenta with apple compote. The sweetness comes from Thibeault’s custom blend of Stevia, raw agave, and xylitol, with just a hint of maple and molasses. Spicing combines cinnamon, cardamom, clove and nutmeg, enhancing the sweeter notes nicely.

The competition-winning dish was porcini crusted  “sweetbreads” made of seitan — which is compressed gluten, the protein mostly found in wheat. Kombu Kitchen’s current menu includes sautéed-glazed tempeh, another protein source, but made from fermented soybeans. It’s paired with vegetable crudités and a creamy textured Tuscan bean dip lightly seasoned with basil.

If you want to go even greener, you might try the Green Goddess soup (which sounds a bit, um, super-groovy, I know) — a lovely spring soup of green beans, broccoli, spinach, kale and herbs. And if this all sounds a bit earthy, know this: you’ll be getting a dose of tasty vitamin oomph with each dish.

Kombu Kitchen | 20 Wheeler St. Lynn | 617-939-9138 | kombukitchen.com 

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The opening of Spoke Wine Bar in Somerville late last month continued the increasingly fine food and drink-centric neighborhood’s expansion. In other words, Davis Square just got a little Davis Squarier. It’s a welcome addition. The space, with 12 tables brushing up against a 10-seater bar that sweeps back toward a small open kitchen, is a little joint that thinks big in its sourcing of unique wines and a full, dynamic bar program.

“When we first started training, and talking about spirits and cocktails, the first thing I said is that when you walk into a bar, it’s obvious right away when it doesn’t have a point of view, doesn’t know who it is,” bar manager Cali Gold explained. They’re first and foremost a wine bar here, but they’re also a bar that’s committed to serving beers you can’t find elsewhere, along with well-crafted cocktails. There’s no doubt that Gold can back up her latter point. She comes to Spoke after a few years at Drink in South Boston, the city’s preeminent cocktail bar for those who know that a whiskey slopped into a glass of coke is not a cocktail.

She, along with the rest of the staff, is extraordinarily knowledgeable on the wine list as well. Ultimately though, said Gold, the bar here is what you make of it. “We’re all about adapting to the different environments that the guests create,” she said. “Whether they want to taste through all the white wines and decide what’s best — or tell me what they’ve had in the past and I can whip out a craft cocktail that I know.”

This being a wine bar, however, I stuck to an array of well-chosen glasses — although the very rare Mezcalero #4 proved hard to resist. Many of the glass pours are Italian, complementing the kitchen’s steady output of charcuterie and cheeses. The Vigneto Saetti Lambrusco was a highlight — tart, crisp, cold, and effervescent — as was Valle dell’Acate Frappato, a complex wine with a nose of hibiscus and notes of both black pepper and black cherry.

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Mean Creek play a benefit show at T.T. the Bear’s Place tonight

With Boston left reeling in the aftermath of yesterday’s tragic attack at the Boston Marathon, many area businesses are doing what they can to bolster morale around the city. Rather than closing their doors or canceling scheduled events, as one might expect, many local restaurants and other establishments are instead offering special promotions, fundraising events and free services in an effort to provide some solace to the community. We’ve highlighted just a few.

T.T. the Bear’s Place: “For Boston,” a benefit show at TT’s to benefit Mass General Hospital. The 18+, pay-what-you-can show’s bill features music by Mean Creek, recent Rock N’ Roll Rumble contenders The Field Effect, Endation, Dan Nicklin of Oldjack, Cameron Keiber of the Beatings/Eldridge Rodriguez, DJ sets by DJ Michael V. and more. Doors at 8 p.m., music at 9 p.m. Good tunes, better cause!

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  PHOTOS: Acts of kindness and heroism at the Boston Marathon

Museum of Fine Arts: The MFA is offering free admission to all of their galleries and special exhibitions.

The Craft Beer Cellar: The Belmont store is hosting an open house until closing today, to provide a place for people in need of support to gather. Additionally, they’ll be accepting donations on-site as well as donating $1,700 they’d previously raised for an expansion to victims.

The Salty Pig: According to a tweet earlier this afternoon, the Back Bay eatery’s patio is open for gathering. Plus, every guest gets a – much needed – embrace with their meal. Via @saltypigboston: “Yes. We are open. Yes. The patio is open. Yes. Yes. Yes. Each guest gets a free hug today with lunch. #boston”

Michael’s Deli: The Coolidge Corner sandwich shop will be donating 10% of all sales today to victims, according to a tweet earlier today. Should make that Corned Beef Reuben taste even better.

Parlor Sports: According to a tweet from sister establishment Trina’s, the Inman bar will be donating 100% of all their sales tonight to a yet-to-be-determined local charity (they’re looking for suggestions) working to aid victims. Sounds like as good a reason for Tuesday night boozing as any to us.

Heads up: unfortunately, some shows have been postponed out of respect for yesterday’s tragedy:

Chad Valley at Brighton Music Hall: The UK indie outfit (whose single “Shell Suite” was recently featured on the excellent Warm Bodies soundtrack) have postponed tonight’s show with Child Actor and Ghost Beach, according to Brighton Music Hall’s Facebook.

Rhye at Royale: The synth-pop duo have also postponed tonight’s show, new date TBA, according to Bowery Boston’s website.

Bobby Long and Michael Bernard Fitzgerald at T.T. the Bear’s Place: The two singer-songwriters’ show has assumedly been postponed to make room for the earlier mentioned benefit show. Via Bowery Boston’s website.

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A month after food bloggers Vani Hari and Lisa Leake launched a Change.org petition calling on Kraft Foods to remove artificial dyes Yellow #5 and Yellow #6 from Macaroni & Cheese products, the petition is in the hands of Kraft representatives.

Hari, the popular food blogger also known as Food Babe, delivered a petition with more than 270,000 signatures to Kraft’s headquarters in Chicago.

Hari met with Kraft representatives, and following the meeting expressed hope that Kraft would remove the controversial dyes from products sold in the United States.

“In a one-hour meeting with me and Lisa, Kraft told us they ‘can’t predict the future’ of dyes in Macaroni & Cheese,” she wrote in a press release. “I can give them a preview. If Kraft is anything like the hundreds of other companies facing consumer uprising online, they’ll eventually start listening to their customers and work with us to ensure the health and safety of all Kraft Macaroni & Cheese products.”

Hari added that she hopes Kraft will make products sold in the United States as safe as those sold in Europe. Kraft Macaroni & Cheese in other countries such as the United Kingdom do not contain the disputed ingredients.

In Europe, it is mandatory for foods that contain these ingredients to carry a warning label on the packaging. In some countries, such as Austria and Norway, the ingredients have been entirely banned.

“When we started our petition, we knew we wouldn’t be able to change Kraft’s position overnight,” Leake said. “The campaign is one piece of a large-scale food revolutions. People are just starting to learn more about what’s in their food and they don’t like finding out that products they feed to their children contain chemical dyes that Kraft could easily replace with natural substitutes.”

Follow Mary Ann Georgantopoulos on Twitter @marygeorgant

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Tuesday is Ben & Jerry’s 34th annual Free Cone Day, which means anyone who stops by one of the popular ice cream scoop shops between noon and 8 p.m. will receive a complimentary scoop of cold, creamy goodness.

The tradition started in 1979, when Ben & Jerry’s celebrated its one-year anniversary.

Boston scoop shops are location at 174 Newbury St., 20 Park Plaza and 800 Boylston St., and Cambridge has a shop in Harvard Square.

Get details about Ben & Jerry’s classic and new ice cream flavors at Benjerry.com.

Follow Morgan Rousseau on Twitter: @MetroMorgan

Follow Metro Boston on Twitter: @MetroBOS

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Sure those mini pastel Cadbury eggs are delicious, but this Easter step it up at your holiday get-together with these adorable handmade chocolate lollipops from Jacques Torres. And chocolate on a stick hopefully means less messy hands.

The post Editor’s pick: Egg lollipops appeared first on Metro.us.

Kids meals in restaurant chains fail nutrition tests according to a new study

The menus offered to children by most U.S. restaurant chains have too many calories, too much salt or fat, and often not a hint of vegetables or fruit, according to a study by the Center for Science in the Public Interest.

The group, which has agitated for everything from healthier popcorn at the movies to calorie labeling in supermarkets, found that among almost 3,500 combinations surveyed, kids’ meals failed to meet nutritional standards 97 percent of the time.

That was a marginal improvement over 2008 when such meals failed to meet standards 99 percent of the time.

Every children’s meal offered at popular chains such as Chipotle Mexican Grill, Dairy Queen, Hardee’s, McDonald’s, Panda Express, Perkins Family Restaurants and Popeyes fell short of standards adopted by the center from the U.S. Department of Agriculture’s nutritional recommendations.

The meals also fell short of standards set by the National Restaurant Association’s Kids LiveWell Program, said the CSPI, which titled its study, “Kids’ Meals: Obesity on the Menu.”

“Most chains seem stuck in a time warp, serving up the same old meals based on chicken nuggets, burgers, macaroni and cheese, fries, and soda,” said Margo Wootan, CSPI nutrition policy director. “It’s like the restaurant industry didn’t get the memo that there’s a childhood obesity crisis.”

Among the meals singled out was Applebees’ grilled cheese sandwich on sourdough bread, fries and two percent chocolate milk, which has 1,210 calories, 62 grams of fat and 2,340 milligrams of sodium.

The combo meal had nearly three times as many calories as the CSPI’s criteria for four- to- eight-year-olds suggest.

At Ruby Tuesday, the macaroni and cheese, white cheddar mashed potatoes and fruit punch combo has 870 calories, 46 grams of fat and 1700 milligrams of sodium, said Wootan.

The U.S. Centers for Disease Control and Prevention has recommended that children eat no more than 2,300 milligrams of salt each day to avoid high blood pressure, which can lead to coronary disease, stroke and other ailments.

Being overweight as a child leaves a person vulnerable to heart disease, diabetes and a shortened life span. About one-third of American children are now considered overweight and 17 percent are considered obese, according to USDA’s Dietary Guidelines for Americans.

The CSPI cited Subway restaurants’ Fresh Fit For Kids meal combinations as exceptions to the salty, fatty norm.

Subway serves apple slices with its kid-sized sub sandwiches and offers low-fat milk or bottled water instead of soda. All eight of its children’s meals met CSPI’s nutrition criteria.

A few other establishments have begun to offer side dishes beyond French fries. In fact, every child’s meal at Longhorn Steakhouse now comes with fruit or a vegetable.

“More chains are adding fruit, like apple slices, to their menus, but practically every chain could be adding more vegetable and whole grain options,” said Ameena Batada, an assistant professor in the Department of Health and Wellness at the University of North Carolina Asheville.

Labeling can be a potent tool. The report cited two studies that indicated customers who are provided with calorie counts on the menu sometimes gravitate toward healthier choices.

To produce its study, the CSPI looked at 50 top U.S. chain restaurants, finding 34 of them had meals designed for children and were willing to provide nutritional data. It analyzed those meals and meal combinations.

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“A Feast of Ice and Fire,” the official “Game of Thrones” cookbook, recreates some of the mouthwatering recipes featured in the novels, including Dothraki Blood Pie and Hen on the Wall. Co-author and chef Chelsea Monroe-Cassel talks us through how to throw a premiere party, Westeros style.

Setting the scene: Rich, romantic and grandiose
“We don’t all live in castles, so it can be tough to transform a regular apartment into something that looks the part. One thing you can do is to set up some kind of entrance. Try to find a brocade or velvet throw from a thrift store. Split it down the middle and tie it to either side of a door using gold cord to make a grander entryway. Illuminate the room by lighting candles everywhere. I’d avoid using scents that are too overpowering, such as rose or patchouli, as the heavy smell
could clash with the flavours of the food. Simple beeswax is best.”

Table etiquette: Finger licking is OK
“There’s something awesome about being dressed up in a cloak and sat around a table eating chicken with your fingers by candlelight. Most of your guests will be hardcore fans and think it’s awesome. But others may be a little more reluctant. So if you take away their forks, leaving just knives and napkins, they’ll have to play along like everyone else. Put in the extra effort to find medieval looking dishes and silverware; anything made from wood or pewter works.”

The feast: Dig in  
“People think medieval food is gross, but recipes that sound weird are delicious once made. … Seeing an opulent spread of food is really satisfying. So once everything is ready, lay it all out on the table at once. The only course that should be saved for later is the dessert. Serve it once your guests have settled down to watch the show in the lounge. Lastly, don’t forget to quench your guests’ thirst. Make sure you have plenty of red wine and apple cider to get you through the night.”

Top 3 party tips

1. The invite: “In a day and age where people just send out invites on Facebook or text, a physical invitation is incredibly important. Plus, having something mysteriously delivered to your doorstep is so much cooler than an online notification.”

2. The dress code: “Request everyone come wearing a cloak (or a baggy coat). If you don’t own one, wrap an old skirt around your shoulders and
use a pin to clasp it around your neck.”

3. The music: The American pop duo MS MR’s hauntingly beautiful song “Bones’” is featured in the Season 3 trailer. The Hold Steady’s lyrics “The Bear and the Maiden Fair” were actually written by “Game of Thrones” author George R.R. Martin. But as it won’t be out in time for your party (it will be heard in an upcoming episode,) we recommend you have their latest album, “Heaven is Whenever,” on repeat.

Recipes

The starter: Simple Dornish fare
• hummus
• pita bread
• Feta cheese
• purple olives

“We haven’t gotten to this in the show yet, but the Dornish have some of the best finger food. Take a platter and heap it with purple olives, flatbread, hummus and feta cheese.”

1.Place the hummus, olives, pita bread and feta cheese on a platter and serve.

Main course: Honeyed Chicken
• 1 whole chicken for roasting
• olive oil
• salt
Sauce:
• ½ cup apple cider vinegar
• 1/3 cup honey
• 1 tsp. fresh mint
• small handful of raisins
• butter

“This is essentially just a roast chicken with a good sauce, but it’s great because it’s straight out of the halls of Winterfell. Plus, if you deny your guests silverware, they have to tear into it with their bare hands, and everything tastes better eaten that way.”

1. Rub the chicken down with olive oil and salt. This will ensure the skin is ultra crispy once cooked. Heat the oven at 450°F and leave to roast for approximately one hour.

2. In the meantime, combine all the ingredients for the sauce in a pan and leave to simmer until the raisins look plump and the mixture thickens. Remove from the heat and when the chicken is done, coat it with the honey sauce.

Dessert:  Lemon cakes
• 3 tbs. butter, softened
• ¼ heaping cup sugar
• 3 egg yolks
• zest from one lemon
• ½ tsp. baking soda dissolved
• ¼ tsp. each salt, cloves and mace
• pinch saffron
• 1 ¼ cup sifted all-purpose flour
• juice from one lemon
• 1 tbs. honey

“This is the quintessential ‘GoT’ dessert because it represents everything that’s good about living in that world … and because of how mouthwatering they’re made to sound in the books.”

1. Cream together the butter and sugar until smooth. Beat in the egg yolks. Blend in the baking soda, lemon zest, salt and spices. Stir in the flour and work until a ball of dough is formed. Knead gently until smooth.

2. Roll out the dough on a floured surface to a ¼” thickness. With a floured butter knife, cut the dough into small squares. Place them on a baking sheet lined with parchment paper.

3. Bake the cakes in a preheated 300°F oven for 15 minutes. Make sure they don’t brown on the bottom. Place them on a wire rack. While they are cooling, mix the lemon juice and honey together in a pan on the stove over low heat. Let cool slightly before brushing onto cakes.

The post Dig in! ‘Game of Thrones’ cookbook appeared first on Metro.us.

When chef Todd Gray, an Episcopalian by birth, married his Jewish wife, Ellen Kassoff Gray, their union in the kitchen — combining his passion for farm-to-table cooking with her family’s traditional recipes — led to the opening of their acclaimed Equinox Restaurant in Washington, D.C. Now the two have gathered 125 of their favorite recipes in “The New Jewish Table.” And what better time to roadtest them than at Passover seder?

Matzo-Stuffed Cornish
Game Hens
Serves 4

Stuffing:
1    cup chicken livers (about 7 ounces)
¼    cup canola oil
1    large yellow onion, cut into ¼-inch dice
3    celery ribs, cut into ¼-inch dice
3    garlic cloves, minced
2    teaspoons chopped fresh sage
½    teaspoon salt
⅛    teaspoon freshly ground black pepper
3    matzo crackers (full sheets), crushed into pieces

Hens:
4    Cornish game hens
2    tablespoons olive oil
4    tablespoons unsalted butter (½ stick), cut into small pieces
Salt
Freshly ground black pepper
2    carrots, coarsely chopped
2    celery ribs, coarsely chopped
1    medium yellow onion, coarsely chopped
1    cup Roasted Chicken Jus (recipe in Chef’s Appendix)
Braised Cabbage for serving (recipe page 134)

Directions:
1Make the meat. Dot the hens with margarine instead of butter, or brush them with canola or olive oil.

2Make the stuffing. Clean the livers (see page nine), then coarsely chop them into half inch pieces. Heat the oil in a large saute pan over medium heat. Add the onions, celery, and garlic, cook for two minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften — six to eight minutes. Add the livers, sage, salt, and pepper; saute until the livers are cooked — about five minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish.
3Clean the hens. Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

4Mix a mirepoix. Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all four hens.

5Stuff the hens. Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle one and a half teaspoons oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the mirepoix. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

6Roast the hens. Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer),—checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

7Make the sauce. Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the mirepoix and pan juices to a small saucepan and add the Roasted Chicken Jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the mirepoix and keep the sauce warm.

8Carve the hens for serving. Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Spoon some Braised Cabbage next to the stuffing. Arrange the meat from one hen on top of the stuffing and cabbage on each plate. Spoon the sauce over the top and serve.

The post Modern Passover recipe appeared first on Metro.us.

Spring has finally arrived, but due to the 40 degree temperature on the thermometer, some of us are still dealing with the winter blues. Never fear, we’ve got just the activity to insert a little spring cheer into everyone’s lives: baking! Author Marian Keyes introduces plenty of delicious recipes and describes how baking saved her from depression in her book, “Saved By Cake.” One recipe in particular caught our eye: Lemon Curd and Pistachio pinwheels. Sound delicious? It’s because they are. Perfect for breakfast or a quick snack, these homemade pastries are sure to put a smile on your face and make you forget about the arctic temperatures outside.

Check out the full recipe featured in “Saved By Cake” below!

Ingredients (Makes 16):
1. A packet of 2 sheets of frozen prepared puff pastry, total weight 1 pound.
2. 6 ounces of lemon curd
3. 1 ½ cups pistachios, chopped roughly

Instructions:
1. Line two baking sheets with parchment paper and preheat oven to 425 degrees Fahrenheit.
2. Spread half of the lemon curd onto the pastry—it should be a very thin covering, a mere scraping—then scatter over half of the pistachios. Take the short end of the pastry, lift it slightly, and start rolling it inward and over onto itself, as tightly as possible, but not so tightly that the filling starts to squeeze out the sides. (This gets easier with practice, I promise.) Proceed with patience but confidence, making sure that the rolling is happening evenly across the width of the pastry. Very soon it will all be rolled up and you will have a little log.
3. Repeat the whole process with the second sheet of pastry and the rest of the lemon curd and pistachios.
4. Use a serrated knife to cut each log into eight equal pieces. You might have to dip the knife in water occasionally because the lemon curd filling may stick to it and make the cutting difficult. Carefully lay each pinwheel flat on your baking sheets. Leave plenty of room between them because the pastry will puff and expand.
5. Bake for about 20 minutes. There might be mild filling leakage from some of the pinwheels, but don’t let that bother you. Do watch though that they don’t burn on the bottom.
6. When you take the pinwheels out of the oven, prepare to be amazed. They will look so professional and impressive and totally different from the last time you saw them.
7. Let them stay on their sheets while they cool.

You can recreate this with a million different fillings—morello cherry jam and chopped hazelnuts, for example. Or lime curd—have you ever had the pleasure? Very hard to get hold of, but oh my God, SO delicious, far nicer than lemon, if you ask me—teamed with chopped macadamia nuts. Let your imagination run wild! But never lie about the pastry being store-bought.

The post How to Make Lemon Curd and Pistachio Pinwheels appeared first on Metro.us.

St. Patrick’s Day may be known for green-colored beer and shamrocks, but it’s also an opportunity to indulge in some authentic Irish cuisine. We asked chef Clodagh McKenna — dubbed “Ireland’s answer to Rachael Ray” — what we should cook up this Sunday. Her pick? “Definitely a stew,” she says, like her bacon and cabbage recipe (“something to warm your cockles”) or her Guinness and beef stew (see below) from her new book, “Clodagh’s Kitchen Diaries.”

Guinness and beef stew
“The longer and the lower temperature that you cook this stew, the better the flavor,” McKenna says.
(Serves eight)
INGREDIENTS
2     tablespoons butter
14     bacon slices, chopped
10½ oz. shallots, left whole
2 ¼     lb. stewing beef, cubed
14     oz. mixed wild mushrooms
1     quart Guinness
1     bouquet garni
Sea salt and freshly ground black pepper
INSTRUCTIONS
1 Preheat the oven to 325˚F.

2 Put the butter in a frying pan over medium heat. When the butter has melted add the bacon, followed by the shallots. Cook until golden brown and transfer to a large baking dish.

3 Add the beef to the frying pan. Season it with salt and pepper, then cook until it’s browned all over. Transfer to the baking dish.
4 Add the mushrooms to the pan and cook for two minutes. Season to taste and transfer to the baking dish.

5 Return the frying pan to the stove over medium heat and use a whisk to scrape off all the bits stuck to the bottom of the pan (this is where the flavor is). Pour in the Guinness and continue to whisk for another minute to deglaze the pan. Pour the Guinness and pan juices over the beef and vegetables in the baking dish. Add the bouquet garni, cover the baking dish and cook in the oven for two hours.

6 Check the seasoning, remove the bouquet garni and serve with roasted potatoes.

Irish fusion
McKenna mixes authentic Irish flavors with other global tastes to create her signature fusion dishes.
“I grew up in Cork, in the south of Ireland. I used to spend my summers in France, and then I left to New York when I was 19. After that, I came back to Ireland and trained as a chef and then moved to the north of Italy for three and a half years. In the book, there’s quite a lot of cuisines: There’s British cuisine, there’s Irish [and] there’s French and Italian. I see recipes and I try to make them my own. The book is like a little companion of foods that I want to eat throughout the year.”

The post Cooking with Clodagh McKenna appeared first on Metro.us.

We always knew Kraft mac’n’cheese wasn’t good for us. We didn’t eat it for it’s nutritional value. To be honest, we’re not sure why we ate it.

Two food bloggers from North Carolina are taking action against our one-time favorite late-night snack.

Vani Hari and Lisa Leake launched a Change.org petition on Tuesday, which has already collected more than 50,000 signatures, calling on Kraft Foods to remove artificial dyes Yellow #5 and Yellow #6 from Macaroni and Cheese products.

“If an American company can take the time and expense to reformulate a safer food product for countries overseas, then I believe Americans deserve the same treatment,” said Leake, a mother of two girls and creator of the “100 Days of Real Food” website in a press release. “It’s rather shocking that we are still being fed ingredients, which are no longer used – and in some cases banned – elsewhere.”

According to the petition, Kraft Macaroni and Cheese in other countries such as the United Kingdom do not contain these ingredients.

In Europe, it is mandatory for foods that contain these ingredients to carry a warning label on the packaging. In some countries, such as Austria and Norway, the ingredients have been entirely banned.

The petition was sent via e-mail to Kraft Foods executives, including Noelle O’Mara, marketing director for Kraft Macaroni and Cheese.

“We know some people prefer foods without certain ingredients,” said Lynne Galia, associate director with Kraft Corporate Affairs, in a written statement. “We now offer a multitude of products without added colors, as well as products with natural food colors.

Follow Mary Ann Georgantopoulos on Twitter @marygeorgant 

The post Kraft Macaroni and Cheese under fire for artificial ingredients appeared first on Metro.us.

After being diagnosed with kidney failure as a result of lupus, Jessica Goldman Foung changed her way of eating. She experimented with recipes, including high-sodium offenders like bloody marys and pad thai, to cut the salt but keep the taste. “Low-so food is just Slow Food with the letters switched around,” she says. “It is about getting back to the kitchen, using fresh and flavorful ingredients — which is never a bad thing and usually results not only in healthier food, but more exciting meals.”
Her new cookbook, “Sodium Girl’s Limitless Low-Sodium Cookbook” contains 100-plus creative dishes that are packed with flavor without the guilt. Foung tells why we should pay more attention to what’s on the dinner table.

Why should people cut back on sodium?
The sodium problem doesn’t start with the salt shaker, but [with] processed foods. On average, Americans eat more than 3,500 milligrams of sodium a day — way over the higher limit of 2,500 a day. But on top of that, salt has become synonymous with flavor. So when we cut back on salt and processed items, we are forced to start exploring other spices, herbs and ingredients — not to mention techniques that help enhance the foods.

What are some foods guilty of being high-sodium?
People are shocked to find out kitchen staples like milk (more than 100 milligrams per cup for that bowl of Raisin Bran and latte), cereal (generally more than 200 milligrams per cup), bread (more than 200 milligrams per slice) and baked goods (bagels can be almost 500 milligrams without the cream cheese) are quite high in sodium. And that’s before sandwiches, soups, salty snacks and dinner enter the picture.

What are some tips on cutting sodium when eating out?
It is important to know how food is cooked in restaurants. Most vegetables and grains get blanched or boiled in salted water. So it is always best to call a day ahead when possible to ask that fresh ingredients be left aside for your meal. And it is essential to know that words like cured, marinated, brined, pickled and breaded generally mean the starring protein has encountered some sort of salty solution or rub. So these are menu items that need to be avoided or altered.

Excerpt and recipe from “Sodium Girl’s Limitless Low-Sodium Cookbook”

Pad thai, everyone’s favorite Thai takeout dish, contains
“a bomb of salt,” says Goldman Foung.

PAD THAI

Pad Thai is a wonderful dish with noodles, proteins, crispy veggies, and a delicate sauce. And it is that last component—the sauce—that not only lends an explosion of flavor, but a bomb of salt. It is traditionally made with tamarind paste (the sour), palm sugar (the sweet), chili powder (the spice), and fish sauce (the savory), which is basically made from salted fi sh that is allowed to ferment for a very long time.

To get around the fish sauce dilemma, however, I focused less on its salty properties and more on its umami flavor. I think you know where I’m going with this. I simply mixed my umami broth with the rest of the traditional ingredients and let it simmer and reduce. And if you want to really accentuate the fi shy flavor in the original sauce, you can always add a few clams or fish bones to the pot when making your umami broth. Or you can simply rely on the fi sh that is in the dish to bring out the briny essence.

But before you do anything, take a breath. This recipe takes time. Not just because you have to make the umami broth and then the pad Thai sauce before you even get to your wok, but also because pad Thai is best made in batches. If you throw everything in at once, the noodles will get gummy and the wok will lose its heat. If you have everything set up around you and prepped, though, the cooking process will go smoothly and your room full of guests will be wildly entertained as you fry up their dinner to order. Just like on the streets of Bangkok.

Serves 4 to 6

Effort Level: Got Time to Spare

2 cups Umami Broth (page 140)

6 garlic cloves, minced (about 2 teaspoons)

1 cup packed dark brown sugar

11⁄2 tablespoon granulated white sugar

2 tablespoons molasses

1 tablespoon unseasoned rice vinegar

2 teaspoons tamarind paste (or

1 teaspoon pomegranate molasses)

Sesame oil, for frying

1⁄4 pound ground pork

1⁄8 teaspoon paprika

1⁄8 teaspoon freshly ground black pepper

2 fi lets of rockfish or tilapia (about 1 pound), cut into bite-sized cubes (about 1-inch)

4 large eggs

1⁄2 of an 8-ounce package no-salt-added rice noodles (use your judgment to decide how many noodles you want to eat)

1 cup bean sprouts

1 medium carrot, cut into thin matchsticks (about 1 cup if you buy preshredded)

1 cup thinly sliced Savoy or Napa cabbage

1 jalapeno pepper, finely diced

1 cup unsalted peanuts, for garnish

1⁄2 cup chopped fresh cilantro, for garnish

1 lime, cut into wedges

Sodium-free hot sauce, for serving

+ In a small pot, add the umami broth, garlic, brown and white sugars, molasses, and rice vinegar. Mix the tamarind paste with 1 cup of water and add it to the pot. Bring the whole thing to a boil and then immediately reduce the heat to a gentle simmer. Cover the pot and cook for 30 minutes, stirring every so often.

+ As the sauce cooks, prep the other ingredients. In a large skillet or wok, heat 1 teaspoon of sesame oil over medium-high heat. Add the ground pork and cook, stirring, for 2 to 3 minutes. Add the paprika and pepper and continue to stir until the pork is no longer pink, is broken up into little bits, and nicely browned, another 2 to 3 minutes. Turn off the heat, transfer the pork to a bowl, and set aside. Using the same pan, heat another teaspoon of sesame oil over medium-high heat. Add the fish and cook until the meat turns opaque, 3 to 5 minutes. Turn off the heat, add the fi sh to the bowl with the pork, and set aside. Wipe out the pan or wok with a cloth or paper towel.

+ Check on the pad Thai sauce to make sure it is not reducing too much. If it is, lower the heat or turn it off all together and keep the pot covered. You want at least 1 cup of sauce to make your noodles. This is not a thick sauce—it’s silky, not sticky—so don’t be alarmed if it is on the runny side.

+ Fill another medium pot with water and bring to a boil. Add the noodles and cook for 4 to 5 minutes (or a few minutes less than the directions on the package)—ideally pad Thai noodles will still be slightly fi rm. When ready, drain them in a colander and rinse with cold water. Using kitchen shears or a knife, cut the noodle clumps in half and set aside.

+ Make sure all of your pad Thai accoutrements are ready to go. Have the cooked pork and fi sh, noodles, bean sprouts, carrot, cabbage, jalapeño, peanuts, cilantro, eggs, and noodles prepped and in bowls near your stove, because we’re about to move quickly. Remember, it is best to make the pad Thai one serving at a time. But, of course, if the portions look large or you have extra mouths to feed, you can always split servings in half. Either way, repeat the steps below for each batch (a total of 4) and divvy up ingredients accordingly.

+ In the same large skillet or wok you used before, heat 1 to 2 teaspoons of sesame oil over medium-high heat. Add a few spoonfuls of cooked pork, a few spoonfuls of fi sh, and a few tablespoons of the pad Thai sauce. Mix until everything is coated. Then, push the meat to the side of the wok and crack 1 egg into the center. Let it set for a few seconds and then, using a wooden spoon or spatula, break it up and toss it with the rest of the ingredients. Add the bean sprouts, carrot, cabbage, and jalapeño, and mix them together, cooking and stirring for another 2 minutes. Taste a bit of the pad Thai and add more sauce if it needs extra kick. Then add a fi stful of noodles and stir for a final 2 minutes.

+ Turn off the heat and serve the pad Thai to the fi rst guests. Offer peanuts, cilantro, a lime wedge, and hot sauce for garnish. And before making another round, wipe the skillet or wok clean with a cloth or paper towel. Keep going, you’re doing great, and make sure to save a serving for yourself.

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The Massachusetts Restaurant Association’s Sixth Annual ProStart Competition is in full effect today at Le Cordon Bleu in Cambridge.

The annual event is a high school culinary and restaurant management competition that showcases the top talent of the area’s future chefs and restaurateurs, and gives them a chance to win scholarship awards of over $60,000.

This year, the association is hosting ten area high schools to rival each other in culinary and restaurant management matches: Amherst Regional High School, Carver Middle High School, Minuteman Technical High School, Nantucket High School, North Shore Technical High School, Peabody Veterans Memorial High School, Taunton High School, Tri-County Regional Vocational Technical High School, Wachusett Regional High School, and Whittier Regional Vocational Technical High School.

Teams will compete by demonstrating their creative culinary abilities by making starters, entrees, vegetables, starches, and desserts. The teams will also flaunt their knowledge of the restaurant and foodservice industry by competing in a management event which includes presenting a developed business proposal for a new restaurant concept.

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New Rivers restaurant is in an 18th century river warehouse near Brown University. It is one of the city’s favorite foodie hangouts — and specializes in cured meats.

Take a weekend trip to experience the small city with big taste. Here’s a rundown of  the area’s hottest culinary spots.

As home to culinary school Johnson & Wales, Rhode Island’s capital city tends to snag its share of new graduates. For dining patrons, that means there is always a steady supply of talent in the city’s restaurant kitchens. Add to that, a rich cultural heritage from generations of Portuguese and Italian immigrants —and proximity to rich agriculture New England and the ocean — and the small city of Providence has become a big destination for foodies, especially those who appreciate the farm-to-table approach.

One of Providence’s most essential reservations is New Rivers (7 Steeple Street, 401-751-0350), located near Brown University in an 18th century river warehouse. Last year, the long-time chef Beau Vestal took over the restaurant as owner. His speciality? Cured meats including sweet and salty pork belly that melts like candy on the tongue, strips of succulent pastrami beef tongue and smoked fish. The menu leans into seasonal ingredients and showcases Rhode Island’s natural bounty of seafood with dishes like the maltagliati — a pasta dish served with local clams and tuscan kale.

Gracie’s (194 Washington Street, 401-272-7811) in downtown Providence is another stop for farm-fresh junkies: The best way to eat here is to leave it to the chef. After a few questions from the server — who are among the friendliest and most helpful in the city — the chef will send out a surprise five-course tasting menu ($75) — perhaps with things like a slow-poached farm egg or sea scallops served with a maple-glazed pork belly, all flavored with herbs grown in the restaurant’s rooftop garden.

Pork belly and brussel sprout hash at XO Cafe.

Sunday brunch is a sleepy affair in Providence but well worth rising for to down two things: Pork belly and brussel sprout hash and a Dirty Red Snapper, a house special bloody Mary mix with gin and olive juice at XO Café (125 N. Main Street, 401-273-9090). The restaurant defies the farm-to-table stereotype and instead rocks more of let’s-do-one-more-shot-of-whiskey atmosphere. Fittingly, the menu is has all kinds of hangover busters, like the XO Benedict, a local short rib served with chive potato pancake and chipotle Hollandaise.

Antonelli’s Poultry is one of the last live-chicken shops in Providence where shoppers can pick the chicken they want to eat for dinner. This is one of several stops on the Savoring Federal Hill culinary tour.

For the serious foodie — as in you like to pick out the chicken you kill for dinner — a visit to Antonelli Poultry Company in the city historic Italian Federal Hill district is another must do. The best way to navigate the area is to sign up for the Savoring Federal Hill culinary tour (401-934-2149, $50) with chef Cindy Salvato. Salvato, a former professor at J&W, escorts folks through local purveyors — like the live chicken shop and bakeries —to view and taste some of the most authentic just-like-your-noni-made-it Italian goodies. One word of advice: Reserve early, the popular tour has a months long waiting list.

Just like your noni used to make: Grandmas still hand-make raviolis at Costantino’s Venda Ravioli, a stop on the Savoring Federal Hill culinary tour.

Homemade torrone – a kind of Italian nougat – is a specialty at Scialo Brothers Bakery, another stop on the Savoring Federal Hill culinary tour.

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Students from Boston and across the globe will spend the next few months competing for a $1 million grant to get their ideas on how to solve the global food crisis off the ground.

The Hult Prize is a start-up accelerator for social entrepreneurship, and with more than 10,000 applications received this year, it is the world’s largest student competition and crowdsourcing platform dedicated to social good.

On Friday and Saturday, students from across the northeast will participate in the regional finals at the Boston Museum of Science and the Hult International Business School‘s Cambridge campus.

This year, the focus is on the global food crisis, and the challenge is for students to create a social enterprise to get affordable, nutritious, and easily accessible food to urban slums.

“We have a mission to change the world,” said Ahmad Ashkar, founder and global director, Hult Global Case Challenge. “We’re all about radical, innovative and break through concepts. The food crisis was chosen because it’s an important topic, but more importantly we felt there is very little attention being brought to global food security world wide.”

Harvard University student Krishna Matturi hails from India, so he said he has seen the crippling effect of hunger.

“We happen to be from a rural area, and I’ve witnessed hunger and malnutrition first hand.That’s what made us enter into the competition,” said 28-year-old Matturi, who is a team leader. “We need to look at food problems in a much different way.”

The challenge is in partnership with the Clinton Global Initiative. Clinton, who is very involved in the project, is expected to visit Boston for Hult’s accelerator boot camp program in June.

Students come from four other regions: San Francisco, London, Dubai and Shanghai.
Each team of five is selected from more than 10,000 applications received, totaling over 350 colleges and universities, representing over 150 countries.

Follow Morgan Rousseau on Twitter: @MetroMorgan
Follow Metro Boston on Twitter: @MetroBOS

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Today, Thursday, is National Chili Day — a perfect reason to cook (or order, we won’t judge) one of our favorite cold-weather staples. But a big pot of chili doesn’t have to include meat — check out “Top Chef” fan favorite Fabio Viviani (www.fabioviviani.com).

Butternut Squash Black Bean Chili

Butternut squash and black beans are spiced with both ancho and chipotle chili powders in this hearty winter warmer. This squash spin on an American classic proves the adage “if you think chili needs meat, you don’t know beans!”

Serves 4

2 tablespoons extra virgin olive oil

1 butternut squash, peeled and diced

1 onion, diced

4 cloves garlic, minced

2 tablespoons Ancho chili powder

½ teaspoon ground chipotle chili powder

1 tablespoon ground cumin

½ teaspoon salt

¼ teaspoon salt

2 ½ cups vegetable broth

2 (15 ounce) cans black beans, rinsed

1 (15 ounce) can tomatoes with green peppers

4 teaspoons lime juice

½ cup chopped cilantro

Place the oil in a large pot or dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly. Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.

Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender.

Add the beans, tomatoes and lime juice to the pot. Increase heat the high cook for about 4-5 minutes, or until it’s slightly reduced. Remove from heat, stir in the cilantro and enjoy!

Nutritional Facts for Butternut Squash Black Bean Chili
Serving Size: 1 (325 g)
Servings Per Recipe: 4
Amount Per Serving and % Daily Value
Calories 214.1
Calories from Fat 68 (32%)
Total Fat 7.6 g (11%)
Saturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 78.6 mg
Total Carbohydrate 38.7 g
Dietary Fiber 7.6 g
Sugars 7.7 g
Protein 3.8 g

Get more meatless chili recipe ideas from The Monday e-Chili Cookbook, brought to you by the Mondays Campaign, the folks behind Meatless Mondays. Obtain your free copy here.

The post Try this: Butternut Squash Black Bean Chili from a Top Chef appeared first on Metro.us.

Jamaica Plain residents Courtney Hennessey and John Stoddard have their hopes set on opening Boston’s first rooftop farm atop the Boston Design Center this spring, and if they are able to raise $3,400 by Sunday, their dream might just start to sprout.

The urban farmers’ “Let’s Raise the Roof (Farm)!” Kickstarter campaign is a few thousand dollars short of reaching the $20,000 goal needed to fund Higher Ground Farm.

“The catch with Kickstarter is that if we don’t raise the full $20,000 we will not receive any of the funds. We only have (four) days left to raise the remainder so please consider donating. Every dollar counts,” Stoddard said. “We have some nice gifts for many different levels of donation. We really appreciate (people’s) support thus far…”

The farm will span across 55,000 square feet atop the famous Seaport structure.

Recover Green Roofs, a Somerville company, is overseeing the project’s installation.

Once completed, it will be the second largest open-air commercial roof farm in the world, behind the 65,000-square foot Brooklyn Grange urban farm in New York.

“I think the city wants this,” said Hennessey. “It’s already happening in New York and Chicago. People really want to see something happen in Boston.”

Hennessey and Stoddard expect to make their first harvest next fall, plucking a diverse selection of vegetables from the 10-inch-deep soil, with a concentration on tomatoes, herbs, and greens.

There is talk of a farm stand, a CSA program, and bike deliveries, but much like the soon-to-be farm, that is all up in the air.

“A lot of this will start to shake out as the business starts to unfold,” Stoddard said. “We call ourselves an urban agriculture company, so we’re focusing on starting this roof farm, but we’d like to expand as the business gets going.”

If all goes well, the pair may hire additional sets of hands, and hop to other roof tops.

In the meantime, city officials are on board with the plan.

“Higher Ground Farm is poised to do some really innovative work – getting food into the neighborhoods through corner stores, farmers’ markets, restaurants and CSAs,” Mayor Thomas M. Menino said. “They’ll be the first ‘green roof’ in Boston doing large-scale commercial agriculture. We commend them for being the first, and we know they won’t be the last.”

To pledge money for Higher Ground Farm visit http://www.kickstarter.com/projects/highergroundfarm/lets-raise-the-roof-farm.

The post Higher Ground Farm: Boston’s first rooftop farm cutting it close on Kickstarter appeared first on Metro.us.

Lo McShay

Credit: Studio Vitri

If you’re hosting pals over this Sunday night for the Academy Awards, roll out the red carpet for them: “Anything to indulge your guests a little bit and make them feel like a celebrity for the evening I think is a nice touch,” says Boston-based event planner Lolo McShay. We got her tips on just how to do that.

Food

Butternut squash soup shooters

Credit: Kelly Benvenuto
You could tie your foods to this year’s favorite films (Life of Apple Pi, anyone?), or, McShay says, you can model your meal after the very dinner the Oscar attendees will be having at Wolfgang Puck’s Governor’s Ball on Oscar night.
“I took my inspiration for the foods that I’m going to be serving at my girls’ get-together based off of his menu, which is all around comfort food this year,” she says. She and Puck will be serving red snapper, chicken pot pie, soup shooters and a grilled peach-and-tomato salad (skewer yours for easy clean-up). You can find her recipes for these dishes at www.loloevents.net.
For an extra touch, “make a little sign for the buffet that hints to your guests that these are directly off the menu that Wolfgang Puck is going to be serving at the Governor’s Ball. Even make a printed menu for your guests that says ‘Governor’s Ball 2013’ on it.” The goal is to “give your guests an experience of being there at the Oscars.”

Drinks
For such a celebratory occasion, McShay says you can’t go wrong with a little bubbly. At her Oscars party, she’s serving up “probably the most iconic champagne cocktail, the New York Metropolitan Hotel’s Champagne Cocktail.” It’s easy to make it yourself: Soak a sugar cube in bitters, toss it in the bottom of a champagne flute, top it with champagne, and if you’re feeling extra fancy, add a bit of cognac at the top.

Décor
For her shindig, McShay is modeling her living room after the “Architectural Digest”-designed green room where presenters and nominees will mingle during the show. “‘Architectural Digest” has said that their inspiration for this year’s green room is a place where contemporary celebrities would run into famous celebrities of bygone eras, so [I’m incorporating] that mix of current, modern interior design with vintage touches.” How to bring a bit of old-Hollywood into your pad this weekend? Serve your cocktails on a bar cart, if you have one, and pick up a luxurious-looking crushed velvet throw pillow or blanket “just add a little something texture-wise to give that sense of a bygone era,” she says. Color-wise, gold is a good hue to play around.

More drinks

The Nominees are…

2 part) Pinnacle® Blackberry Vodka
4 parts Ginger Ale
Splash Lime Juice
Mix in a glass with ice and garnish with an orange slice.

Zero Dark Thirsty

1.5 parts SVEDKA Cherry
Top with fresh apple juice
Build in rocks glass. Garnish with an apple slice.

Pour L’Amour

1 oz Pisa Liqueur
1/3 oz Absolut® vodka
1 oz cream
Fill a shaker with ice and add all ingredients. Strain over ice in a rock glass.

“Unchained Western” -Inspired by “Django Unchained”

2-3 chunks of frozen pineapple
1/2 oz. lemon juice
1 tsp. maraschino syrup
2 oz. rye whiskey
Polar Lemon Seltzer
Lemon twist, to garnish
In a cocktail shaker, muddle the pineapple, syrup, lemon juice and whiskey. Add ice and shake well. Strain into a coupe, top with seltzer. Garnish with lemon twist.

You’ll need an award-winning wine for such a winning night: The Darkhorse 2010 Chardonnay won a gold medal at the 2013 San Francisco Chronicle Wine Competition and pairs well with fresh fruit and mild cheeses. $8, Trader Joe’s

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