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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Japan’s popular standing restaurants, where patrons eat food by former Michelin restaurant chefs for a fraction of the cost of a seated restaurant, are about to hit New York.

Michio Yasuda, an executive director at Oreno Corporation, which owns and runs 18 restaurants in Tokyo, hopes New Yorkers who are happy to drink while standing at bars will also be happy to eat while standing.

“Only a tiny portion of people can afford to eat at Michelin-starred restaurants, but those who earn a modest income should also be able to try high quality food,” said Yasuda.

In Tokyo’s standing restaurants, which include French and Italian establishments in the posh Ginza district, diners can enjoy dishes like tender beef tournedos with foie gras, with an average meal costing about 4,000 yen ($39.30), around the cost of drinks and snacks at a simple Japanese-style pub.

Now, Oreno Corporation plans to open a standing, gourmet Japanese restaurant in New York, taking aim at diners who yearn for sushi without the bill climbing into three figures or more.

“Japanese food at a top-rated place in New York is so expensive. We want to completely change that,” said Hiroshi Shimada, a chef who set up a gourmet standing Japanese restaurant in the Ginza after leaving the Michelin three-starred Japanese restaurant Azabu Yukimura.

Shimada said some modifications may be made to the food to suit American tastes.

“For example, we might add just a tiny bit of butter to our dashi soup stock. Or take Japanese simmered dishes like niku jaga – meat with potatoes – and serve them with bread, like a stew,” he added.

Details remain to be worked out, with the company is looking at sites in midtown Manhattan, with an eye to opening by the end of the year. Despite the pricey real estate, a meal is likely to cost $30 to $40. And there will be VIP seats, but at an additional cost.

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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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To get your own Jazz Age soiree off to a good start, you’ll need a good drink in your hand. Put on your best flapper dress or fedora and get the party started.

The post PHOTOS: Make these ‘Great Gatsby’ inspired cocktails appeared first on Metro.us.

Cooking for mom this Sunday? Mauricio Banchieri of Puro Wine in SoHo — which specializes in wines from Chile— picked out three bottles to complement your grand culinary effort.

Brunch
Calcu Rosé, $17
“A blend of Malbec, Syrah and Petit Verdot, it’s floral with subtle notes of citrus, raspberry and fresh spice. It is a versatile wine that pairs equally well with cheese, fruit, seafood, eggs and grilled chicken.”

Lunch
De Martino Legado Reserva Chardonnay 2011, $17
“Aromas of almond, melon and peach make this perfect for an afternoon meal. Its bright acidity and apple, citrus and caramelized peach flavors work perfectly with salmon, shrimp and chicken.”

Dinner
2009 Tamaya Blanc de Blancs Brut Nature sparkling wine $30
“Made in the traditional Champenoise method, this sparkling wine spends more than two years in the bottle, developing wonderful ticklish bubbles. Aromas of green apples, pears and acacia flowers — with just a touch of brioche and hazelnut — make it a lovely aperitif and fabulous for dinner. Enjoy with lobster, sea bass, king crab or sea scallops — a meal fit for a queen.”

Wine class
Puro Wine offers classes where mom can taste wines, nosh on appetizers and receive discounts on bottles. $39, 161 Grand St.
212-925-0090

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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.

With just a few more weeks to go before beach body season, we thought we’d share exclusive recipes from Gwyneth Paltrow’s latest cookbook ‘It’s All Good’- specifically ones from the ‘Body Building Menu’. Because if this meal plan is what helped 40-year-old Gwyneth get a ‘22-year-old stripper’s butt’, maybe it’ll do the same for us. And have you see “Iron Man 3″? She looks amazing, even when the girl is literally on fire.

RECIPE: Protein-packed breakfast: Leftover quinoa with egg, kale and scallion

Cooked quinoa is a great, useful staple to have on hand at all times, especially in the morning.

Serves 1:
Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced
2 large leaves of kale (stems discarded), finely shredded
½ cup perfectly cooked quinoa
Coarse sea salt
Freshly ground black pepper
A poached egg or olive oil fried egg
1 scallion, white and light green parts only, very finely sliced

Method:
Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, just 1 minute. Add the shredded kale and cook, stirring now and then, until the kale is wilted, 2 to 3 minutes. Add the quinoa and cook, stirring until warmed through, another 2 minutes. Season the mixture to taste with salt and pepper. Place the mixture in a shallow bowl or on a plate, top with the egg, and sprinkle with the scallions. Add a final grind of black pepper if you like.

RECIPE: Post workout protein-packed snack: Body Builder Smoothie

Packed with vitamins and minerals from the green powder, made sweet with a date and creamy with almond milk and banana, this super high-protein shake will set you up for your day or workout and is also a great recovery beverage to enjoy right after your workout.
Serves 1:

Ingredients:
1 serving whey protein powder
1 serving greens powder
1½ cups cold unsweetened vanilla-flavored almond milk
1 date, pitted
1/3 banana

Method:
Blend everything in a powerful blender and drink immediately.

RECIPE: Elimination Diet + Vegan Lunch: spicy sweet potato soup with chipotle + coriander

My gosh, this is the perfect soup…with the southwestern flavors and its creamy, rich texture without the dairy, you’ll really feel as if you’re having a treat. For a bit of extra texture, pan-fry a few pieces of sweet potato in a bit of olive oil with toasted ground cumin or coriander and slide them onto the finished soup before serving.

Serves 4:
Ingredients:
2 tablespoons extra virgin olive oil
1 large red onion, finely diced (about 1 ½ cups)
2 garlic cloves, minced
6 sprigs of cilantro, leaves reserved for garnish, stems tied together with a piece of kitchen string.
¾ teaspoon cumin
Coarse sea salt
1 ½ teaspoons chipotle in adobo (or more if you like)
2 large sweet potatoes, peeled and diced (about 6 cups)
6 cups vegetable stock

Method:
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin and a heavy pinch of salt and cook, stirring now and then, until softened, but not browned, 10 minutes.
Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the stock and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.

Afternoon snack: A handful of soaked raw almonds

RECIPE: Protein Packed Dinner: Turkey Meatballs

No food makes me feel more comforted than spaghetti and meatballs, and that’s always been the way. I have moved from pork and veal to the turkey variety in an on-going effort to clean up my diet, but my meatballs still have dairy (cheese), gluten (bread crumbs), and egg. One afternoon, we devised this incredibly easy, incredibly god ‘friendly’ version that still does the trick.

Serves 4: (makes 2 dozen golf ball-sized meatballs)

Ingredients:
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
Leaves from 4 sprigs of thyme
Leaves from a 5-inch sprig of rosemary
¼ cup Italian parsley
1 large handful of arugula roughly chopped
1 pound ground turkey
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
4 cups tomato sauce
3 tablespoons extra virgin olive oil

Method:
Combine the onion, garlic, herbs, and arugula in the bowl of a food processor and pulse until very finely chopped. Transfer the mixture to a large mixing bowl along with the turkey, salt, and pepper. Use your hands to thoroughly combine all the ingredients, then roll the mixture into golf ball-sized meatballs.
Place the tomato sauce in a large pot set over low heat and let it get warm.
While the sauce is warming, heat the olive oil in a large non-stick skillet over medium-high heat. Cook the meatballs, in batches if necessary, until they’re browned all over, 2-3 minutes on a side. Transfer the browned meatballs to the simmering tomato sauce and partially cover the pot. Let the meatballs cook gently for ½ hour, carefully stirring every now and then to make sure they’re cooking evenly. Serve hot with your favorite gluten-free pasta, a pot of polenta or even on their own alongside some broccoli rabe

—-

We asked Osteopathic Physician, Dr. Habib Sadeghi, who wrote the foreword for “It’s All Good,” to tell us his top five foods for optimum health

1. Organic green vegetable juice: “You can’t find a more potent, highly packed nutritious food, full of minerals and antioxidants that are immediately assimilated by the body. Avoid store juices. They’re loaded with added sugars and pasteurized, which destroys the enzymes and damages the vitamins.”

2. Lacto-fermented foods: “Yogurt, kefir, sauerkraut, kim chi and beet kvass supply large populations of “good” bacteria to your intestinal track. These probiotics boost your immune system.”

3. Dairy: “Raw, unpasteurized dairy provides valuable nutrients for healing and maintenance. Switching from cow to goats milk can make a big difference because the protein molecules in goat’s milk are much smaller and easier for humans to absorb.”

4. Berries of any kind: “They’re packed with antioxidants. Unfortunately, berries are some of the most heavily sprayed crops, particularly strawberries, so only buy organic.”

5. Wild caught sockeye salmon and grass-fed beef: “Fish oils from wild caught salmon with no risk of heavy metals are extremely important for brain function and anti-aging. Small amounts of beef are important for B vitamins and iron.”

The post Recipes from Gwyneth Paltrow’s ‘It’s All Good’ 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.

The post Woodward at Ames closes, joining ranks of recently shuttered Boston eateries appeared first on Metro.us.

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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When we met Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith, the lovely sisters behind cooking blog Muy Bueno, they were simmering a batch of spicy red sauce for chilaquiles, as part of a demonstration for the cookware brand Princess House. After our third helping, we had to get their recipe. Here, Gonzalez-Smith tells us why it’s the perfect dish the next time you host brunch.

Why are chilaquiles so great for brunch?
Chilaquiles are great because they are a little bit of breakfast and a little bit of dinner all wrapped up in one spicy classic Mexican recipe.

What sides or drinks pair well with the dish?
Frijoles de la olla, or refried beans, are always great. As far as drinks, try the agua de Jamaica (hibiscus tea) recipe on our site.

How do you keep the chips from getting soggy?
There’s really no way around the soggy chips issue; however, when you make them at home and you eat them immediately after serving, you can kiss sogginess goodbye. If you want to avoid the soggy chips for, say, a brunch, you might try keeping the red sauce warm, and then your guests can just assemble when they are ready to eat them.

Ingredients
For the red chile sauce:
•    8 ounces California or New Mexico red chile pods
•    6 cups water
•    6 tablespoons all-purpose flour
•    4 cloves garlic
•    1 tablespoon salt

For the chilaquiles:
•    8 corn tortillas
•    1 tablespoon canola oil
•    2 cups red chile sauce
•    1 cup shredded queso quesadilla or Colby cheese
•    1⁄3 cup diced green or red onions
•    4 to 8 eggs, cooked any style

Chilaquiles Rojos

For the red chile sauce:
1. Remove stems, seeds and veins from the chile pods. Place in a colander and rinse well with cool water.
2. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover and simmer for about 20 minutes. After 10 minutes, turn the chiles over with tongs to make sure they soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
3. Fill blender with three cups of water, half of the cooled chile pods, three tablespoons flour, two cloves garlic and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic and salt. If necessary, season with more salt.
Makes 6 to 7 cups.

Tip
This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

For the chilaquiles:
1. Cut corn tortillas into quarters. In a large skillet, heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
2. Add red chile sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.
3. Remove from heat and sprinkle with onions. Serve with eggs any style.
Makes 4 servings.

The post Chilaquiles recipe from Muy Bueno appeared first on Metro.us.

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

The post Ole! Here’s where to get your tequila fix this Cinco de Mayo appeared first on Metro.us.

Thanks to the folks at CookingPlanit.com, you no longer have an excuse to not host that dinner party this weekend. The food planning website gives everyone – from first time cooks to professional chefs — the opportunity to prepare healthy meals with simple step by step instructions. Users can choose from a long list of detailed recipe options and replicate them using the ingredients they have in their own kitchens.

Emily Wilson, the “Resident Food Wizard” at CookingPlanit, is the mastermind behind some of the site’s most popular dishes. Along with providing innovative meals for the website, Wilson sought out to make the cooking process as simple as possible for novice chefs by focusing on thorough procedures. “When you’re watching a cooking show for example, they’re giving you real life demonstrations,” says Wilson. “We tried to take that idea of real life instruction and include it in step-by-step instructions [on the website].”

Try out one of Wilson’s favorite recipes, Mexican Tortilla Pizza, below and many others on CookingPlanit.

Ingredients:
- Fresh Lime Juice (3 tablespoons)
- Iceberg Lettuce (1 ½ cups)
- Green Onion (1/2 cup)
- Roma Tomatoes (2)
- Cheddar Cheese, shredded (2 cups)
- Monterrey Jack Cheese, shredded (2 cups)
- Sour Cream (3/4 cup)
- Black Olives, sliced (1/3 cup)
- Refried Black Beans, canned (1 can, 14 ounces)
- Enchilada Sauce (1/2 cup)
- Chili Powder (2 teaspoons)
- Garlic Powder (1 teaspoon)
- Paprika (1 teaspoon)
- Cumin (1/2 teaspoon)
- Kosher Salt
- Vegetable Oil (1/2 cup)
- Flour Tortillas, 8” (8 toritllas)

Serves 4

1. Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
2. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
3. Core the tomatoes and cut into 1/4 inch dice.
4. In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
5. Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
6. Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
7. Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
8. Preheat the broiler on high.
9. To build the “pizzas,” place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
10. Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
11. Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
12. Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about 3-5 minutes.
13. After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
14. Transfer the Mexican tortilla “pizzas” to each dinner plate and serve warm.

The post Culinary Tips with CookingPlanit appeared first on Metro.us.

Whether you’re tired of the restaurant scene,or you are just looking for a quick and interesting meal in the city that’s not going to break the bank, a good food truck will definitely satisfy your needs.  Here are a few picks from Boston, Philly, and NYC.

The post PHOTOS: Food trucks around town appeared first on Metro.us.

Patrons that head to any area Iron Hill get a Burger Month Bonus, when they eat any five of the 31 burgers of the month. If you eat five, you get $15 off your next purchase. Click here for the full list of burgers — there’s a different sandwich featured for every day of the month.

The first one that caught our eye was May 1, the Chip Kelly Burger. The new Eagles coach already has his own meat monster. The Chip Kelly Burger boasts Oregon blue cheese, red onion confit, crushed potato chips and mushroom spread.

The post Iron Hill Brewery introduces the Chip Kelly Burger appeared first on Metro.us.

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.”

The post THURSTY: Home Remedy: Drink Skool raises the bar for boozing in sweats appeared first on Metro.us.

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

The post Food Fight! Boston vs. New York Food Truck Throwdown is back appeared first on Metro.us.

One year ago, ten-year-old Scottish schoolgirl Martha Payne made headlines for blogging about her school meals and challenging food kids eat every day. At first, her primary school in Lochgilphead, western Scotland, forbade her from taking photos of what was on the lunch menu. But after her blog NeverSeconds went viral worldwide, the school gave in and announced all students would be given unlimited servings of fruit and vegetables.

Today, Payne is using her media success to champion food causes and raise money for a Mary’s Meals, a charity dedicated to support projects aimed at the poorest communities of the world to prevent child hunger.

The little blogger-activist told Metro how the internet and social media have been essential in helping others, and invites kids to be altruistic and visionary.

Q: How did you face the critics when you reported your school food in your school?

A: It was hard at times because not everyone was happy I was blogging. I did have permission from the school so I kept at it and didn’t give in. Because I was always honest it made it easier to face people.

Q: How did you realize the food in your school was unhealthy?

A: I live on a small farm and we grow some of our food. My food at home is very different. The food at school is very processed and I think simpler food is better.

Q: Now you support other kids worldwide. Can you tell us a little bit about that work?

A: My grandfather was a volunteer for Mary’s Meals and I have grown up knowing about it. Before my blog I made soaps and sold them to raise money for the charity. When someone commented on my blog that I was lucky to get any school lunch at all I decided to tell the readers about Mary’s Meals. I am glad I did!

Q: Do you consider yourself a role model for kids?

A: I didn’t plan to be a role model but if kids decide to do more to be heard and for others then I am happy!

Q: How would you encourage other kids and teenagers to join to this cause?

A: Kids are really good at sharing and getting along. We do it everyday in the playgrounds at our schools. We should remember we are the experts at that. Because of the internet we can share beyond our playground and countries. Also, don’t be scared to start a blog. You can change what you write without smudges, you can say what you care about and you can publish it!

Q: How important is social media for you?

A: My dad tweeted once about my blog and that’s how it started becoming famous. It is so quick to share stories that they can travel very fast. People do care about what children eat and about children that can’t get enough.

Q: Which is your favorite gadget?

A: My camera! I don’t have any other gadgets and use the family laptop to blog.

Q: Do you already know what are you going to study when you grow up?

A: I think I’d like to be an author or a journalist or a runner. Maybe I could be all three!

The post Child food blogger Martha Payne: ‘Thanks to the internet we can speak out’ appeared first on Metro.us.

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.

The post Spring has finally come to Boston: here are ten patios and roof decks where you can drink al fresco appeared first on Metro.us.

It must have seemed like a good idea at the time.

An American fan of the video sharing website Liveleak asked a fellow member, based in Finland, to send him a can of a traditional Scandinavian delicacy, surstromming.

In case you’re wondering, that’s fermented herring. And according to Japanese scientists, surstromming has one of the most putrid food smells in the world. That’s why it’s normally eaten outdoors, as this group of men, and a boy, from Andrews, Texas, found to their cost. (WARNING: Contains VERY STRONG LANGUAGE).

The Texans, armed with a gigantic bag of blue chips, bravely open the can, sent by Liveleak user Louhe-87 from Finland – and within seconds of opening the fish, the Americans find that the Japanese scientists were not kidding about the smell.

The results, as the appalling odor of rotten herring spew out, are hilarious.

The herring are traditionally caught in April and May and then fermented in brine until July when the canned fish, by now thoroughly stinking, is released for sale. It’s a huge shopping and cultural event – similar to the release of Beaujolais Nouveau in France – in countries such as Finland, Norway and Sweden, where surstromming is considered a delicacy.

The post Hilarious video of Americans getting their first taste of surstromming – the world’s stinkiest food appeared first on Metro.us.

America’s go-to weight management program turns 50 this year, and what better way to celebrate than with some of their delicious, guilt-free bites. That’s right, have another cheese puff— or three. To commemorate the milestone, Weight Watchers put out a new cookbook containing over 280 of their most-loved recipes with, of course, their PointsPlus values.

Make these adorable cheese puffs — perfect for your next party.

Recipe: Cheese puffs

SERVES 15
Vegetarian

1 (12-ounce) can evaporated fat-free milk

2 tablespoons unsalted butter

¾ teaspoon dry mustard

¾ teaspoon salt

¼ teaspoon ground pepper

1 cup all-purpose flour

1/3 cup freshly grated Parmesan cheese

2 large eggs

1 teaspoon baking powder

3 egg whites

½ cup shredded reduced-fat cheddar cheese

Looking for an easy crowd pleaser? Look back to this sixties classic cocktail-party staple. Crispy on the outside with creamy centers, they’re irresistible morsels. Even better, you can make them in advance, freeze them, and reheat them at the last minute.

1 Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.

2 Adjust the racks to divide the oven into thirds; preheat the oven to 400ºF. Line two baking sheets with foil and lightly coat with nonstick spray.

3 With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.

4 Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 11/2-inch-long “fingers,” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.

per serving (5 puffs): 96 Cal, 4 g Total Fat, 2 g Sat Fat, 37 mg Chol, 255 mg Sod, 9 g Carb, 0 g Fib, 6 g Prot, 147 mg Calc.

PointsPlus value : 3

 Good Idea
To freeze the cooled puffs, place them on a baking sheet in the freezer until firm. Transfer to zip-close freezer bags and freeze for up to two months. To reheat frozen puffs, arrange on baking sheets. Bake in a preheated 375°F oven until hot and crisp, 10 to 15 minutes.

The post Weight Watchers 50th Anniversary cookbook appeared first on Metro.us.

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 

The post Nosh on: Kombu Kitchen caters to the vegan crowd appeared first on Metro.us.

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.

The post THURSTY: Spoke Wine Bar speaks to more than just the grapes appeared first on Metro.us.

With her L.A.-based company Chic Events, Rachel Hollis has dreamed up parties for every occasion. She’s even managed to pick up a few tricks to help parents please crowds of all ages.

How can party planning be more manageable for people with small children?
Have courage; people are going to be so appreciative of anything you do! Go with your strengths: If you don’t know how to cook, but make good cocktails, great! You can get the food from a local restaurant. Do the things you’re good at. Give yourself wiggle room on things you’re less familiar with.

How can parents involve their kids?
I like to keep them busy and out of my hair. I’ll often say, “Go to the backyard and find three branches and two pretty flowers,” and I’ll incorporate those things into the decor. It becomes a game for them.

How can you make sure all age groups have fun?
Think of it as two separate parties. Create the party for the adults first, then take part of that theme and make it appropriate for kids. There is a craft station at all of my parties. When guests ask what they can bring, I’ll ask them instead to commit to half an hour at the craft table. Someone’s always lifeguarding the table, and everybody can focus on having a good time.

What is the most common party-planning mistake?
Many people don’t give themselves enough time. Plan like a Boy Scout, and always be prepared.

The post How to throw a kid-friendly party appeared first on Metro.us.

What do tomato and Gruyere tarts, beef stroganoff and jalapeno shrimp lime bites have in common? They can all be made in a cupcake pan.  In Hollis Wilder’s adorable new cookbook, “Savory Bites,” the Food Network’s two-time “Cupcake Wars” champ takes inspiration from her winning salmon cupcakes to create 100 savory recipes that can all be baked in the precious tins collecting dust in back of your kitchen cabinet.
But these dishes aren’t just about being cute.
“The food trends for 2013 are all about individual, personal-sized, mini meals and portion control,” explains Wilder. And the small servings make great bites for parties.
“Let’s say you’re doing a cocktail party with delicious drinks, you can have  savory bites ready. It’s so easy to plan ahead, prep, have them ready to go.” The only question now is: How will dessert top these?

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  ‘Savory Bites’ Risotto two ways

The post Hollis Wilder’s ‘Savory Bites’ appeared first on Metro.us.

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.

The post Fundraisers and benefits in response to Boston Marathon attack appeared first on Metro.us.

Samuel Adams Little White Rye

Marketing description: “Innocent yet beguiling, this hazy golden brew at first appears to be a classic witbier. But behind Samuel Adams Little White Rye’s sweet malt exterior is an intriguing blend of white sage and rye for a spicy yet refreshing kick.”
Metro description: The brew “tastes like a solid ‘beer’ beer. So, beer-flavored beer. Remarkable.” Some staffers marked this one as their “favorite” but a few found it “very typical.” One summed it up as: “Is this Bud?”

Dogfish Head Dogfish Sixty-One, $8.99

Marketing description: “The name Sixty-One is a reminder that this beer is Dogfish Head’s best-selling 60 Minute IPA plus one new ingredient: syrah grape must from California.”
Metro staffers: The big note staffers picked up on was that the Sixty-One “smells like marijuana,” with one employee echoing, “Someone must have been brewing something else.” This is a “good beer for a dive bar” and gets high marks for being “drinkable” and “interesting” but “not too fancy.” The off-pink color also got high marks: “It looks like a kid juice, tastes like an adult juice.”

He’Brew Funky Jewbelation ’13; $11

Marketing description: “A blend of six ales aged in rye whiskey and bourbon barrels.”
Metro staff description: Metro found this brew too sweet, “like the Manischevitz of beer.” The scent of this beer was alternately described as “gross,” “like molasses” and “cough medicine.” The overall experience was disappointing, with one news reporter forcing herself to drink “out of solidarity with my people.” Although someone did give it some props by saying it “gets better after drinking other drinks — for once, beer goggles get turned on beer.” The label got the highest marks in the entire tasting. “I want that dude’s sunglasses.”

Brewery Ommegang, HBO’s Iron Throne; $8.50

Marketing description: “With a Lannister currently on the throne, it made sense to do a delicate, but piercing golden blond ale with Noble hops. Iron Throne is certainly fair in color and soft in appearance, yet it still possesses a complexity and bite to be on guard for.”
Metro staff description: This beer is as “velvety as the royal capes in ‘Game of Thrones’” and even got props from one non-beer drinker, noting they can “actually drink this without cringing.” Some thought the partnership with HBO was “weird” but the “tasty” blond ale is “crisp” and “like a girl beer a guy won’t be embarrassed to drink.” Although one did wonder, “Is this just Blue Moon in a fancy bottle?”

The post PHOTOS: Metro sips spring’s new beer batches appeared first on Metro.us.

The patience of New Yorkers has paid off as spring has finally arrived in the city. The warm sunshine and clear skies gets us in the mood for two things — food and drink. The options are abundant in a city that relishes seasonal ingredients and al fresco dining. As your spring social calendar begins to populate, keep these gems in mind for the best tastes of the season.

Da Silvano Cantinetta
260 Sixth Ave., 212-982-2343

At Da Silvano’s younger sister — an extension of the classic New York spot — variety is the spice of life. Don’t be intimidated by the endless menu options at Da Silvano Cantinetta: The chefs manage to do the impossible, executing everything perfectly. The specials are constantly changing, but try to catch the green and white asparagus salad and a true sign of the season: soft-shell crabs. You’ll feel transported to Florence, especially if you snag a sidewalk table. Tip: For dessert, nothing has tickled our fancy more this season than Da Silvano’s fennel sorbet.

Galli
45 Mercer St., 212-966-9288

New Italian red sauce joint Galli has launched a Buon Giorno menu for spring, available every day until 4 p.m. On it find the eatery’s gooey baby rice balls (which are more toddler-size, if you ask us,) old-world style pastas and parms, plus breakfast additions like a cappuccino and croissant duo and housemade granola with agave, fruit and Greek yogurt. Opt for a seat in the open-brick back room, surrounded by boxing-themed artwork (“galli,” after all, is the Italian word for “roosters.”)

Slide
174 Bleeker St., 212-777-9077

This newer addition to the West Village is making its mark this spring with new menu offerings like Montauk lobster sliders (yes, please) and chili-dusted scallops. But it’s not all about the fish — if you happen to be of the meat and dessert variety, you’ll be mesmerized by a concoction known as the boozy bacon ice cream shake, complete with Bourbon, bacon drippings, maple, cinnamon sugar and bacon powder.

The Smith
55 Third Ave., 212-420-9800

The old Smith you know and love has reinvented itself with a brand new seasonal menu. Nothing says spring like throwing back oysters on the half shell, and you can find Montauk Pearl and Beau Soleil on the menu. Still hungry? Don’t miss the salmon with leeks, asparagus, oyster mushrooms and soft herbs. Or, if you’re in the mood for something a bit more carnivorous, opt for the braised lamb shank with steel-cut oat risotto.

Brooklyn Winery
213 N. Eighth St., 347-763-1506

Did you know there is a winery in Brooklyn? And did you know that wine isn’t the only thing it offers? With a wine list that pairs perfectly with the menu, this just might turn into your spring headquarters. The experts at Brooklyn Winery recommend the rosé or zinfandel with the seared diver scallops and smoked eggplant caponata. If you do the standard flight, which includes six wines, you might want to pad your tummy with something hardier. Try the sweet potato and chickpea falafel or the lamb sausage with rutabaga sauerkraut.

The Dalloway
525 Broome St., 212-966-9620

This SoHo hot spot just got a lot hotter with a menu that combines everything we love about spring. This restaurant has somehow managed to take a hearty dish and make it light in the form of spring vegetable carbonara with applewood smoked bacon and pecorino. If you’re a fan of sweet and savory, don’t miss the grilled swordfish with wheat berries, yellow carrot and blueberry. Bonus: For that late-night craving, the Dalloway offers “midnight brunch” beginning Saturday nights at 11 p.m.

Spring sips

Il Buco Alimentari & Vineria
53 Great Jones St., 212-837-2622

We’ve always thought of a bloody mary as more of a meal than a cocktail, but Il Buco has a twist that makes it extra-satisfying on that Sunday morning after a long night out. It’s made with Breckenridge vodka, tomato juice, spicy Calabrian chili oil, freshly grated horse radish, anchovy, rosemary, thyme and sage. Hangover, be gone!

Donna
27 Broadway, Brooklyn, 646-568-6622

Kick off a warm spring night with a cool cocktail in hand at this Brooklyn watering hole. The whole drink list is sure to please, but the one that caught our eye is the Sundowner, made with Appleton V/X Rum, Gran Classico, coconut cream, orgeat, lime and orange juices. It doesn’t get more spring that that!

BLT Steak
106 E. 57th St., 212-752-7470

Grapefruit is so last year. Pomegranate isn’t as cool as it used to be. Get funky and fruity with a kumquat caipiroska instead. The bartenders at BLT mix up this unique cocktail using three kumquats, kaffir lime leaves, and cinnamon and sugar on the rim. It’s not every day you can say you drank something like that!

Contributed reporting by Meredith Engel. Follow Cassandra Garrison on Twitter at @CassieAtMetro.

The post Where to dine this spring in NYC appeared first on Metro.us.

Last April, for just one day, the Pennsylvania Convention Center Annex became a crowded, buzzing farmers market.

It was the inaugural Philly Food and Farm Fest, hosted by the Pennsylvania Association for Sustainable Agriculture and Fair Food Philly, featuring nearby farms, new city spots like Little Baby’s Ice Cream and artisanal cheesemakers. There were also workshops, lectures and, for the brave, a demo on beekeeping.

The event brought farmers and foodies together to share knowledge and techniques and, of course, sample some fresher-than-fresh wares. “It’s a fun event, and it speaks to the mission of Fair Food and PASA,” says Ann Karlan, executive director at Fair Food Philly. That mission is to support farmers and help introduce them to small businesses, wholesale buyers and individuals.

In addition to the vendors returning for this year’s Food and Farm Fest on Sunday, there are about 40 new merchants — that’s about 130 total. “We purposely invited everybody who sold last year because they were willing to take a chance with us,” says Marilyn Anthony, eastern region director at PASA. “We’re utilizing every square inch of that place.”

So you’ll want to bring more than one canvas tote bag to carry home your treasures.

Check out the delicate desserts from Market Day Canele, wholesome popsicles from Mom Pops, fresh cheese from Amazing Acres Goat Dairy and fermented deliciousness from Cobblestone Krautery. “Some people think that it’s just fruits and vegetables that you can buy from farmers, but we want to show them that you can get so much more,” Anthony says.

The success of the first Food and Farm Fest was greater than organizers could have imagined. This year estimations have surged even higher. According to Anthony, there were roughly 3,000 people in attendance in 2012, and they’re aiming for 5,000 this year.

“One thing we learned is not to underestimate the amount of people that want to come, which makes us happy,” says Karlan.

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