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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

Tag Archives: event

IMG_6644I had anxiously been awaiting this years honey dinner since I missed it last year. The Intercontinental Hotel has 8 beehives up on their roof.  If you are at Miel for dinner, you can check out the observation camera by the host stand and see activity in the hive.

IMG_6645Guests were greeted with a honey infused champagne cocktail.

IMG_6648The cocktail reception started at 6pm. Servers came around with a green cleanse and a peekytoe crostini. The creaminess of the avocado paired nicely with the saltiness of the crab.

IMG_6652There was an observation hive on display for guests to view. Did you know that in the summertime bees cool down their hive and in the wintertime they heat up the hive to a constant temperature?

IMG_6654This is how the trays come out of the hive – they harvest honey twice a year at the Intercontinental.

IMG_6653The color of the honey depends on the nectar source – they plants and flowers bees visit. Honey color can vary from almost colorless to a deep brown. Generally, lighter colored honey has a milder flavor and darker honey has a bolder flavor.

IMG_6655The other appetizer was a chilled honey and lemon glazed jumbo shrimp.

IMG_6656I was pleased to see my friend Noah, of Best Bees, at the event. Noah’s company took over the care of the bees this year for the hotel. See my previous post on Best Bees here. Noah gave a a brief overview about bees – including information on the different types of bees and which cities are the most “bee friendly”.

IMG_6661The first course  was a shaved pear, fennel, zucchini salad with truffle honey dressing. A really nice way to start the meal, a little sweet with a little tang.

IMG_6663The entree was Georges Bank scallops and squab, wrapped with Maine smoked bacon with celery root gratin, vegetable tagliatelle and a honey beure blanc. The beure blanc sauce was divine – rich and flavorful. The scallops were a tad overdone, but still quite tasty. The squab, or pigeon, tastes like dark meat chicken. The bacon added a nice salty quality to the dish.

IMG_6665Dessert was a goat cheese ice cream with warmed seasonal berries and honey. This was probably my favorite part of the meal. The goat cheese ice cream was cool and light – not too goaty. To me, nothing is better than honey and fresh berries. Dinner was $65 per person and Miel will be doing more of these types of dinners in the future. They have a wine dinner coming up, a cheese dinner, a seafood dinner and a steak dinner all on the books. Check out their website and social media channels for more information.

Miel at the Intercontinental Hotel

510 Atlantic Avenue, Boston, MA

Visit their website here

Miel Brasserie Provencale on Urbanspoon

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IMG_6756I was invited to the third annual Taste of WGBH Food and Wine Festival on September 11th. Chefs from all over New England came to sample their dishes at the Chef’s Gala Reception. The events continued all weekend including a farmer’s market, artisan taste sessions, educational seminars and a brunch bar.

IMG_667325 of the top chefs paired their dishes with selected wines and a few select craft beers.

IMG_6681Chef Michael Werneke from Prohibition Pig in Vermont made corn muffins with cultured Farmstead butter, smoked pork rillettes on crouton with pickle, and Bailey Hazen blue cheese tartlet with black walnuts and maple. The dish was paired with Guzman Riestra Brut Nature Cider.

IMG_6687Chef Cara Stadler from Tao Yuan in Maine made Grandma Tang’s roast pork buns which was paired with a La Madrid Estate Reserve Cabernet Franc. This was my favorite dish of the evening. Very well made, and the filling was so flavorful.

IMG_6697Andy Husbands from Tremont 647 was serving a BBQ brisket with kimchee sauce and yuzu apple slaw. It was paired with a Bissell Brothers Brewing Substance Ale. Andy always knocks it out of the park. Andy just finished a cookbook called Grilled to Perfection, you should check it out.

IMG_6699Il Casale made panzarotti: smoked scamorza stuffedpotato croquettes with a roasted red pepper sauce.

IMG_6700This was paired with the MacPhail Sundawg Vineyard Pinto Noir 2011.

IMG_6702Chef Matt Morello from Brasserie 28 in Andover  had a charcuterie display.

IMG_6703There were three different offerings.

IMG_6704 All the charcuterie was paired with the  Alchemist Heady Topper.

IMG_6706Chris Coombs from Boston Chops did a lovely steak tartare served on a potato chip paired with a 2012 Caymus Napa Valley Cabernet Sauvignon.

IMG_6713The State Room prepared a lobster bahn mie sandwich with cilantro citrus marinated lobster, pickled fennel and chili aioli.

IMG_6715The sandwich was paired with a Frog’s Leap Sauvignon Blanc.

IMG_6718Probably one of the best plated offerings of the night.

IMG_6720Chefs Mark Gaier and Clark Frasier from MC Spiedo made a spit roasted suckling pig with macaroni, root vegetables and a farm egg. The dish was paired with a 2010 BV Tapestry.

IMG_6724Tallulah on Thames, a restaurant in Newport, prepared a lovely dessert – Sweet Berry Farm peaches that were compressed and served with a curried yogurt, anise, hyssop, tarragon and pickled onions. It was paired with a 2011 Terrior Hunter Sauvignon Blanc Leyda. The peaches were almost translucent and the flavors were bold. I loved this dish.

IMG_6726Chef Louis DiBicari of Tavern Road prepared a smoked bluefish pate with fennel pollen and orange mostarda. It was served with a 2012 Malvasia del Fiore.

IMG_6730Will Gilson from Puritan and Co. made a heirloom tomato gazpacho with basil and marinated scallops.

IMG_6733Chef Michael Scelfo from Alden & Harlow made a grilled corn salad with avocado creme and pumpernickel crumbs. It was paired with a 2013 Chateau de Munuty Prestige.

IMG_6735Chef Jaime Davis from Deuxave made a milk chocolate cremeux with compressed apple cider and olive oil cake. It was paired with a Broadbent 3 year fine rich madeira.

IMG_6741Chef Nevin Taylor from Tres Gatos in Jamaica Plain made lamb kofta and mixed vegetables with a green goddess dressing.

IMG_6751Chef Jason Bond from Bondir.

IMG_6754Chef William Kovel from Catalyst made a spice crusted tuna with a cucumber radish salad, lemon syrup and a sesame tuile.

IMG_6759Chef Brooke Vosika from The Four Seasons Bristol Lounge made crab gougeres with chives, served with golden tomatoes and lobster coral.

IMG_6764Chef Brian Alberg from the Red Lion Inn made a summer ratatouille with a tomato vinaigrette and Mill River micro greens.

IMG_6776Chef Shannon Bard from Zapoteca/Mixteca in Portland, ME made a spicy lobster bisque. A simple and yet lovely presentation. The broth was a bit spicy but really quite delicious. Probably my second favorite dish of the night.

IMG_6779The bisque was served with Herradura Silver Old Fashioned.

IMG_6782Maura Kilpatrick from Oleana made a Taza bittersweet chocolate with beet and licorice.

IMG_6781The dessert was garnished with figs and chocolate covered cocoa nibs.

IMG_6748The dessert was paired with the  Sandemann Porto from Portugal.

IMG_678780 Thoreau‘s chef, Carolyn Johnson, made lamb dumplings with smoky eggplant and peppers. It was served with a Donelan Family 2011 Cuvee Christine Syrah

IMG_6791Tyler Anderson of Millwright’s in CT made onions, chicken vin, fried chicken skin with picked golden raisins.

IMG_6793Entertainment was provided by The Perry Rossi Band. Great band with a great sound!

IMG_6795To hear a sample of their sound, check out my Instagram video here.

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Good Ones 8Tuesday night, guests gathered at Post 390 for a Good Ones event. The group featured a hand-selected group of Bostonians who are founders, executives, journalists, entertainers, students, creatives, mentors and mentees. Guests came decked out in their interpretation of the theme, “Moody Blues”.

Good Ones 2One of the featured guests for the evening was Jonathan Moreira, Sous Chef at Post 390.

Good Ones 1Chef Moreira participated in The Good Ones chef battle a few weeks ago. This Sunday see reigning champ Brendan Burke go head to head with Ben Harwood, the Sous Chef at Tico Boston. Moreira tempted guests tonight with his delicious bites.

Good Ones 5The chef battle this weekend is invite only, if you would like to request and invite, email Carolyn at Carolyn@thegoodonesboston.com

Good Ones 10

Moreira is a graduate of Johnson and Whales and he was previously at Hemenway’s Seafood & Grill, Aspire Restaurant at the Hotel Providence, and at Excelsior Restaurant.

Good Ones 3Another featured guest was the talented Mark Penta. Penta is a freelance illustrator that draws caricatures of guests at private parties and corporate events. Penta’s works have been used by Google, Celebrity Cruises, Neiman Marcus, Harvard and  Barnes & Noble.

Good Ones 11When he’s not caricaturing, Mark creates fine art pencil portraits and books. He is the author/illustrator of two traditionally published books, Cape Cod Invasion! (Commonwealth Editions) and Young Jesus Chronicles (Andrews McMeel). His most recent book for kids is called Wicked Weird Story Starters, co-authored with writer T.M. Murphy. It’s a self-published project (available on Amazon.com) that Mark will promote at schools with the goal of inspiring kids to write, draw, and use their imaginations.

Good Ones 6Featured guest Shannon O’Brien is the Founder of Whole U. – an agency that supports clients’ personal, professional, and civic development. She is also the Producer and Host of Whole U. TV, interviewing experts on topics of Wellness, Career Satisfaction, and Service.

Good Ones 7Good One Tau Zaman checking out Mark’s artwork.

Good Ones 4Good Ones Kimberly Giardino (left), Naz Senaldi (middle) and Carolyn Meenan (right).

Good Ones 9(From left to right) Good Ones co-founder Jennifer Brooke, Good Ones co-founder Carolyn Meenan, featured guest and founder of Zoos Tea, Kristina Tsipouras.

Good Ones 12Thanks to all of the event sponsors for the evening: Motto, Maple Water, Organic Living Superfoods, Mozzarella House, Clif Bar, Super Digital, Team Sayles Music and Lighting, Mark Penta Caricatures, and Lumenmuse.com

For more information about The Good Ones, please visit their website here.

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On August 13th, over 1,400 guests came to the Black Falcon Terminal to sample the top 20 burgers chosen by Boston Magazine readers. For Boston Magazine’s 3rd annual burger battle, the Blue Ox was back to defend last year’s win. VIP guests were allowed entry at 6pm with early access to food, drinks and a special lounge, while general admission opened at 7pm. I met my friend Conor from SoonSpoon and we prepared ourselves for a feast!

IMG_5617Some restaurants came to serve non burger items, like Bronwyn, that had a chilled peach “Solyanka,” an Eastern European fruit and pickle soup.

IMG_5619No. 8 Kitchen and spirits served up a compressed watermelon salad.

IMG_5626Petit Robert made delicious French macarons.

IMG_5629Pangea Shellfish was back for the second night in a row, sampling some of their fresh seafood.

IMG_5636Defending champions from the Blue Ox prepared their “sin burger” with applewood smoked bacon, Swiss cheese, truffle aioli, lettuce, and tomato.

IMG_5639The Precinct burger was made with dry aged beef seasoned with cracked black pepper and fleur de sel, Vermont cheddar cheese, Nueske’s bacon and served on a fresh brioche bun

IMG_5643The Boston Burger Company brought their “hot mess” made from certified angus beef, American cheese, homemade 1000 island, bacon, red onion, pickles, jalapeno’s and shredded lettuce.

IMG_5648Foundry on Elm cooking up mini sliders.

IMG_5649Their burger was an andouille buger: a grilled andouille and beef burger, charred smoked paprika red onions, local honeycomb, dijon whole grain aioli on a black pepper brioche bun.

IMG_5652At these types of events you really  have to pace yourselves, as consuming this much meat (or if you’re me, this is your second night in a row doing this) in a short period of time will make you feel like you’re a walking heart attack waiting to happen.

IMG_5655Smokey Bones provided a unique smoked burger topped with house made caramelized onion bacon jam, creamy havarti cheese, pickled shaved sweet onions, sea salt and cracked pepper, tomato, and bib lettuce on a house baked butter grilled roll.

IMG_5657Davio’s burger, was simple yet delicious:cheddar cheese, onion rings, pickles and steak sauce.

IMG_5662Lincoln Tavern and Restaurant brought kobe sliders: American Wagyu, muenster cheese, bacon aioli and a sunny-side up quail egg on a Rob Roy’s bun. This was probably one of my favorites of the night – how cute are those quail eggs? Everything really melded together nicely for this burger.

IMG_5665The MET bar came with their farm burger: Secret blend beef burger with Vermont Tarentaise cheese, candied maple pork belly and onions with tempura avocado, fried egg, sriracha mayo served on a housemade onion brioche bun. There were a lot of things going on with this burger, but it all worked. I loved the fried egg and avocado combination.

IMG_5671Kings brought their Texas burger: a delicious brisket, sirloin and chuck burger grilled to perfection and topped with house-smoked pulled pork, pepper jack cheese, bacon, pickles, homemade coleslaw and smokey BBQ sauce, served on a soft potato roll.

IMG_5676Joe’s American Bar and Grill came to the event with their burger named, “The Cure”, a ground steak burger, aged cheddar, Joe’s famous baby back ribs, tobacco onions, sunny-side-up egg, chipotle onion jam, arugula on a brioche bun. The jam is what really made this burger!

IMG_5682Union brought their Harissa lamb burger with Narragansett ‘Salty Sea’ feta, tzatziki, pickled red onions and frisee on a buttery brioche roll.

IMG_56855 Napkin Burger brought their pimento burger: Pimento cheese burger with bacon, griddled onions and pickled jalapenos.

IMG_5689A&B Salem brought their Double Scotty burger, two 5 oz. patties served with sliced Red Delicious apples, smoked gouda cheese, Niman Ranch applewood smoked bacon and arugula on a toasted potato roll. The combination of sweet, smoke and salt on this burger was really quite good.

IMG_5692Amstel Light was the presenting sponsor for the evening – they had a fun booth where people could instagram photos to win prizes.

IMG_5695Saloon went a different route with their fatty pollo: a chicken burger with avocado relish, chermoula aioli, and candied bacon served on a brioche roll.

IMG_5734Wahlburgers brought their own camera crew and were filming for their show at the event.

IMG_5699Wahlburgers was originally going to do their OFD (originally from Dorchester) but decided to do a surf and turf burger instead: black angus beef topped with lobster salad, lemon chive mayo, cheddar cheese and bacon. I liked the idea of this burger, but there was something a little off for me with this one.

IMG_5714Tasty Burger came with a full sized American classic: the bacon cheeseburger, all Natural certified humane beef patty, melted cheese, crispy certified humane bacon, lettuce, tomato, pickles,onion,ketchup and mustard on a fresh baked bun.

IMG_5717The guys from Dillon’s were at it for a second night in a row with their grilled corn!

IMG_5725Chef Brendan Pelley from Zebra’s bistro was there with his challah slider: a Kinnealey proprietary blend burger topped with aged Vermont cheddar, crispy house-smoked bacon, miso aioli, and pickled red onions served on a fresh challah bun. Hoping to make out to Zebra’s one of these days – I’ve been hearing good things!

IMG_5730Shake Shack came to the competition with their MeisterShack, a 100% all-natural Angus beef cheeseburger topped with crispy ShackMeister Ale-marinated shallots and ShackSauce.

IMG_5735Grill 23‘s chef Jay Murray was there serving mini milk shakes with kettle chips and horseradish pub cheese, charcuterie, toasts and condiments.

IMG_5737A closer look at Grill 23 setting the bar high for the evening.

IMG_5745Pauli’s‘ brought their “Big Boy Burger” with 100% ground beef burger layered with onion rings, American cheese, bacon & BBQ sauce and served on a fresh baked roll.

Not pictured is Ceia’s kobe burger: Kobe Beef with Manchego, Serrano, heirloom tomato, housemade paprika aioli and Chef Soucy’s Farmer’s Reserve Ketchup, and

Salvatore’s Bruschetta Burger: 100% Angus beef topped with chopped tomato, basil, garlic, red onion and evoo, fresh mozzarella, arugula and vin cotto, served on a grilled garlic-butter brioche bun

IMG_5741Infiniti was the exclusive auto sponsor for the evening. Guests were invited to hop inside and get a feel for the cars and enter for the chance to win a car!

IMG_5744The live entertainment for the night was killer – Sweet Tooth and the Sugar Babies rocked out all night long.

Congratulations to all the chefs! Here were the winners of the night:

Champion (for the second year in a row): The Blue Ox: The Sin Burger by Chef Matt O’Neil

1st Runner Up: Joe’s American Bar & Grill: The Cure by Chef David Forbes

2nd Runner Up: Lincoln Tavern & Restaurant: Kobe Sliders by Chef Nicholas Dixon

 Boston Magazine’s Battle of the Burger

http://www.bostonmagazine.com/cookout/burger/

Disclaimer: I was given two complimentary tickets to this event, all opinions are my own.

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Grand Ten Dinner 1On Thursday, July 31st, GrandTen Distilleries paired up with SoonSpoon and Journeyman for “A Better Cocktail Party”. Tickets were $90 to attend the event and it was worth every penny. GrandTen Distilling is owned and operated by Matthew Nuernberger and Spencer McMinn. All of their products are produced in very small batches and distilled in copper. Every step, from choosing the raw ingredients to bottling and labeling, is done by hand.

Grand Ten Dinner 2Guests were greeted with a small welcome drink while they got to know the other guests.

Grand Ten Dinner 3The first pairing was Angelica mixed with Sake and Berentzen.

Grand Ten Dinner 4The Angelica paired with uni har gow with white onion and pickled ginger.

Grand Ten Dinner 5The space is small but it’s charming. There is great light and the service is top notch. The chefs took turns coming out and speaking with the guests, describing the dishes in more detail while Lonnie from GTD talked about the drink pairings. Pictured above Chef Diana (co-owner of Journeyman).

Grand Ten Dinner 6Now THAT’S what I call shaking up a cocktail! Sam Treadway, the bar manager and co-owner of Backbar.

Grand Ten Dinner 7Wireworks Gin was the next pairing – served two ways, the first in a cucumber cup. Above Catherine Owens (GM at Journeyman).

Grand Ten Dinner 8The gin was mixed with Aveze and cucumber bohemian.

Grand Ten Dinner 10This was paired with salmon roe, avocado, dill, grapefruit and olive oil snow playfully presented as a push pop.

Grand Ten Dinner 11The drink was also served sans cucumber cup.

Grand Ten Dinner 12Prepping for the next course, the corn soup.

Grand Ten Dinner 13I have never seen a quieter kitchen, and they consider this the loudest kitchen they have been in. Watching the chefs is amazing, not only are the extremely focused, the intensity and precision that goes into ever dish is impressive. Above, Chef Kelvin.

Grand Ten Dinner 14A closer look at the blow torched hen.

Grand Ten Dinner 15The corn soup with calaminth and black garlic – really quite delicious.

Grand Ten Dinner 16More prep on the hen.

Grand Ten Dinner 17The corn soup was paired with the Medford Rum.

Grand Ten Dinner 18A complex drink for this pairing, it was a saffron foamed Dirt and Diesel. So tasty, I could get used to coming home to a drink like this, too bad it was so labor intensive! The bartender was crushing the ice by hand!

Grand Ten Dinner 19Prepping for the next pairing with Craneberry, a cranberry liquer.

Grand Ten Dinner 20Guinea Hen and Coxcomb crepinette with cranberry mole and corn.

Grand Ten Dinner 21A closer look at the hen.

Grand Ten Dinner 22The craneberry and mile champagne cocktail – I do love me a champagne cocktail!

Grand Ten Dinner 23So pretty!

Grand Ten Dinner 24Lonnie (right) has been with GrandTen Distilling for 2 years. Spencer (right) was making a rare evening appearance, congrats Spencer on the birth of your son!

Grand Ten Dinner 25The South Boston Irish Whiskey was mixed up as old fashioned in small mason jars!

Grand Ten Dinner 26The Old Fashioned paired with porcelet, brioche, spice sphere, ginger and citrus gel.

Grand Ten Dinner 27A closer look at the dish.

Grand Ten Dinner 28Prep for the final course.

Grand Ten Dinner 29Prepping for the rabbit course.

Grand Ten Dinner 30Chef preparing the final course.

Grand Ten Dinner 31The sixth pairing was Fire Puncher Black (vodka) made into a Southern Point.

Grand Ten Dinner 32Rabbit offal, mincemeat, brown butter shortbread.

Grand Ten Dinner 33For the final pairing an Amandine sorbet float.

Grand Ten Dinner 34The finished product.

Grand Ten Dinner 35The final pairing was a blueberry noodle with black and white sesame and caramelized banana. So beautiful. It was almost like a blueberry fruit roll up with blueberries and sesame mochi.

On regular evenings, Journeyman offers a chefs tasting menu for $85. Menu items change daily depending on what is available. Try and grab a seat at the bar area, where you can get an up close show of your food being prepared.

Journeyman

9 Sanborn Court, Somerville, MA

http://www.journeymanrestaurant.com/

Journeyman on Urbanspoon

Make a reservation with SoonSpoon at www.soonspoon.com

Grand Ten Distilling http://www.grandten.com/

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IMG_0754Were you at Pax East this past weekend? I wasn’t, but I attended the IC launch party at Guilt nightclub.

IMG_0755No idea what Pax East is? It started in 2004, it’s consumer show, where people come, listen to music, beta test games, play next gen and classic video games, and check out unreleased hardware. Have a favorite developer? He or she might be speaking on a panel at the event.

IMG_0757Check out these fun drinks, pictured is the Atlanis Gambit: Rum, pineapple juice, orange juice, cranberry juice and lime.

IMG_0758Mei Mei provided the snacks for the evening! I had the kung pao braised beef nachos that were quite delicious!  Good thing we got there early, people were lining up to try Mei Mei’s food!

IMG_0763Here are the sweet and spicy candied peanuts. Yum!

Pax East

http://east.paxsite.com/

Mei Mei Street Kitchen

http://meimeiboston.com/

 

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