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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

Tag Archives: fort point

imag1464I met my two old friends over at Trade for dinner. We grabbed a great seat by the window and gabbed the night away.

Trade is owned by Eric Papachristos, Sean Griffing and chef Jody Adams. You may know Jody as a James Beard winning chef and the co-owner of Rialto in Cambridge. Griffing is a 15 year veteran of the Boston restaurant scene and Papachristos is a self made restaurateur. Jacki Morisi has just moved over to Trade as the new events manager – she comes from Rialto, where she was the marketing and communications manager.

We start with curry cauliflower with red onion, raisins and yogurt ($7). The presentation is lovely and the dish has a warmth to it – the yogurt was a really nice addition to complete the dish.

imag1465Chicken meatballs with smoked corn, charred tomato vinaigrette and pine nuts ($11) were a table favorite. Classic yet bold in flavors.

imag1466Fried polenta bites with chorizo aioli, cilantro and preserved lemon  ($9). These were delicious – I loved the texture of the polenta.

imag1469Baked rigatoni with spicy lamb ragu and provolone  ($22) had perfectly al dente pasta. The ragu wasn’t too game-y as sometimes lamb can be. It felt like comfort food without that heaviness that can sometimes come with it.

imag1467The chocolate decadence cake with caramel, creme fraiche and 5-spice ($8) went quickly. The cake was dense but not heavy. It paired well with caramel and the 5 spice wafer was a nice mix – sweet and spicy.


540 Atlantic Ave, Boston, MA

Trade on Urbanspoon

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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

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

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Good Ones 3It’s Tuesday evening in the Seaport District, what are you doing? Me?? I am at a modern Greek rooftop gathering with some of Boston’s finest. You can’t beat the views, or the company. The party I’m at is being hosted by The Good Ones – a unique group that hand picks some of the most interesting people to gather together at events like these.

Good Ones 5Meet Good One Kimberly Giardino and co-founder of The Good Ones, Carolyn Kim (aka goddess of the night).

Good Ones 4Everyone was very festive with their interpretation of tonight’s theme, modern Greek. Those that did not show up in togas came in shades of white and gold.

Good Ones 1The beautiful, talented jewelry designer Heloisa Helena Fitzgerald drinking Zoos tea, a sponsor at the event.

Good Ones 8The stunning Candice Wu, designer extraordinaire. She designed the beautiful gowns that the models were wearing this evening.

Good Ones 6Mark Andrus’ costume put everyone else to shame.

Good Ones 9James Michael Sama, founder of the New Chivalry Movement was looking quite charming with his Dolce and Gabbana shades, white jacket and dapper pocket square.

Good Ones 13I love this, from his website: My mission for this website is to spread the “New Chivalry Movement” – a set of ideas that prompts the development of self-worth in people of all ages. The recognition of the love and respect that is deserved in a relationship, as well as the strength to walk away if they are not present. I am striving to illustrate the image of what a healthy relationship looks like, as well as what each member of the “team” can do in order to create it.

Good Ones 10Karla B. Alcantara enjoying craft cocktails by the celebrity bartender.

Good Ones 11Good One Tau Zaman was looking good in all white.

Good Ones 17Co-founder of Maple Water, Kate Weiler and Comedian Tom Severo. Tom’s costume was definitely the most creative of the evening.

Good Ones 16Rodrigo Martinez, Chief Strategist at IDEO was rocking his toga.

Good Ones 14Radio personality Kennedy Elsey had the ultimate accessory to her Grecian outfit, Mia, a 9 week old rescue puppy that is available for adoption through Great Dog Rescue.

Good Ones 18Janet Wu looked gorgeous in a gown designed by a friend.

Good Ones 19Female models, Elena Kollarova, Drea Elizabeth and Chelsey Angers in Candice Wu Couture. Jimmy Guzman (L) and Rodrigo Martinez (R).

Good Ones 20

Good Ones 2Entertainment and killer old school jams were provided by Julian of Team Sayles.

Good Ones 11Tom Olcott, co-founder of Motto Tea, serving up some of his delicious sparkling Matcha tea.

Good Ones 12Co-founder of the Good Ones, Jennifer Brooke with Mia – enjoying some Motto.

Good Ones 4Tenzin Conechok Samdo, head bartender at Trade, mixed up delicious cocktails using Zoos Greek Tea and Crop organic cucumber vodka.

Good Ones 5How amazing does that look? It screams summer.

Good Ones 6Tenzin prepping for the evening.

Good Ones 13Kristina Tsipouras, founder of Zoos Greek tea was fresh off of her win at the Improper Bostonian’s Best of Boston event.

Good Ones 3Can’t think of two things that go together better than Zoos tea and Crop vodka.

Good Ones 16Mark Penta was on hand capturing the event.

Good Ones 12Krave Jerky set up a really nice tasting station where guests could snack on a variety of their jerky flavors. See my previous post about Krave Jerky here.

Good Ones 1Tonight there was a battle.  A chef battle. Jonathan Michael Moreira of Post 390 and Brendan Smith of Uni went head to head with reigning champ Brendan Andrew Burke of the newly opened Bastille Kitchen.

Good Ones 7Here are the list of ingredients that the chefs were tasked to work with: Burrata, Smoked Scamorza, Stracciatella , Striper, Monk Fish, Haddock, Japanese eggplant, Fennel bulbs, Fresh dill, Salsify, Peaches, Koppertcress Micro Red Shiso, Zucchini, Strawberries, Cauliflower, Tarragon, Long English Cucumbers, Mint , White Grapes, Onions, Garlic, Lemon, Caper, Olive Oil

Good Ones 8Each chef prepared two dishes with their chosen ingredients.

Good Ones 9Guests at the party were given coins to vote for their favorite dish.

Good Ones 10Chef Moreira of Post 390 describing his 2 dishes.

Good Ones 14Plating for Team Uni.

Good Ones 15And the winner of the evening was reigning champion, Chef Brendan Burke! His dishes were complex and flavorful, well deserved!

Bummed you missed this event? There are two upcoming events, 7/29 and 7/30. Contact Carolyn for an invite:

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Barking Crab11Tuesday night the tent was packed with well-wishers helping the Barking Crab celebrate their 20th anniversary.

Barking Crab10Glad not to be anywhere near the JPMorgan race this year in the Back Bay, Marisa and I headed over to the iconic red and yellow tent to celebrate.

Barking Crab7You could not have asked for more perfect weather!

Barking Crab6They had a great live band playing for the party.

Barking Crab5The Barking Crab has a second location in Newport, RI.

Barking Crab4The tent has a very casual feel to it, with communal dining picnic tables and entrees served in red plastic baskets.

Barking Crab3The evening celebrated the Barking Crab’s new executive chef, Joshua Brown, a Natick, Massachusetts native. Chef Brown comes to the Barking Crab after 7 years at Tomasso Trattoria and Enoteca in Southborough.

Barking Crab2The Barking Crab spared no expense with an extensive raw bar and delicious passed hors d’oeuvres.

Barking Crab1Check out those oysters!

Barking CrabThe Barking Crab

88 Sleeper Street, Boston, MA

Make a reservation with Open Table.

The Barking Crab on Urbanspoon

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IMG_0875We were wandering around looking for things to do, and decided to drop by Blue Dragon for lunch. We’ve been meaning to get in here, but the wait on a Friday or Saturday night can be long – and they don’t take reservations.

IMAG0102The place has a good sprinkling of people – a bunch of couples at two tops and one larger party of 6 sitting at a high top grabbing some afternoon drinks. We grab two seats at the counter facing the windows just as lunch is starting to wind down. Our waitress is super friendly and on top of our water from the moment we sit down.

IMG_0866We start with the pork and scallion wontons ($8) which were delicious, although a little hard to grab with my chopsticks (I think I’d better brush up on my skills). They were excellent, well season and the wonton skins were impossibly thin.

IMG_0868Next up was the Korean beef reuben with fresh kimchee slaw on Iggy’s rye bread served with white sweet potato chips ($13). A really delicious sandwich, not sure I can ever go back to a traditional reuben again!

IMG_0873The house ramen ($12) was a pork ramen in a really silky smooth broth – much too much food for me to eat in one sitting! Glad we finally had a chance to stop in and see what we had been missing.


Blue Dragon

324 A Street, Boston, MA

Blue Dragon on Urbanspoon

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IMG_1578Located on Farnsworth Street, right next to Flour Bakery, Bees Knees is a 5,500sq ft specialty goods shop that has some of my favorite products.

IMG_1579In addition to specialty goods, Bees Knees also hosts a deli and cafe where you can order a sandwich or grab a smoothie to go. They have an extensive wine and craft beer selection along with a selection of 300 farmstead cheeses and an amazing chocolate cafe if you’re itching for something sweet.

IMG_1580Check out all of the great pastas…

IMG_1595Effie’s Oatcakes $5.75 are my favorite, try it with some Pelloni Farm berry patch jam. One word. Heaven.

IMG_1604They have a great selection of coffee, we bought this one from Bongo Java for $15 and thought we would give it a spin.

IMG_1603Fentimans Cherry Cola $10 definitely has an acquired taste.

IMG_1601Fine Cheese Company Toast for Cheese $9 is pretty tasty with soft cheese as the toast itself is quite delicate.

IMG_1600Cookie Monstah Oatmeal Raisin Cookies $9 – love these guys, and so glad there is a place that stocks their cookies – you know, just in case you can’t get to the truck!

IMG_1599Savannah Bee Company Honeycomb $20 is one of my all time favorite products. People are wowed by this, it just gives your cheese plate that extra little something.

IMG_1598Hammond’s PB&J chocolate bar $3.75 tasted more like peanut butter than jelly, but it was delicious.

IMG_1717They have a ton of chocolate bar choices here.

IMG_1597We also picked up the Wild Ophelia Sweet Cherry Pecan chocolate bar $4.25

IMG_1596Vermont Pickle Snap Peas $6. I was impressed that they had this product! I had heard about this place and couldn’t wait to try the snap peas! Glad to see that they have made it to Boston, you don’t want to miss these!


Jeni’s sweet corn and blackberry ice cream $12.50 was delicious. The black raspberries were like jam swirled inside the ice cream, it did not disappoint.

IMG_1660I think my favorite product was the Jeni’s chocolate hazelnut macaroon ice cream sandwich. The dark chocolate ice cream was rich and went well with the salty hazelnuts. The hazelnut macaroon was like heaven, I kid you not. Jeni’s Chocolate Hazelnut macaroon $7.50

Bee’s Knees Market

12 Farnsworth Street, Boston, MA

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IMG_9310Sporetllo might be one of my all time favorite restaurants. The food there is always tasty and I dig the upscale diner set up.

IMG_9311I had a few co-workers come in from out of town and I brought them here – we were one more than expected, and they couldn’t accommodate us, so we had to wait about 30 minutes until we could all sit. We waited for about 15 minutes to get into Drink downstairs, and by the time we ordered drinks and they arrived we were called up to our seats.

IMG_9303My co-workers are fellow foodies, so we did it up big. We started with the roasted fingerlings ($5).  We also grabbed the duck rillettes ($8 – not pictured) and the crispy chicken livers: ($15 – not pictured, ricotta gnudi, sweet corn, chicken jus.

IMG_9304We were famished and this was a late dinner, so we also had salads. We had the Equinox Farm Mesclun: ($12 – not pictured) hazelnut, pecorino, verjus. Pictured above is my salad, the heirloom tomato salad: ($14) melon, calaminth (which is an herb for those not in the know), feta. Simple presentation, colorful, flavorful and bold.

IMG_9306I can’t get enough of the pasta here, and I can never make up my mind, so I go with two appetizer sized dishes to satisfy my craving. Above is the potato gnocchi: ($13) mushroom ragu, peas, cream. The dumplings melted away in your mouth. The sauce was creamy but not too heavy – perfection!

IMG_9307And my go to dish here, the tagliatelle: ($15) sauce bolognese, fried basil. The cheese on top was like a fluffy mountain of snow. Al dente pasta, meaty ragu with an amazing flavor. I almost fell of my stool when the stranger told me that he thought the dish was too salty! Sacrilege!!

IMG_9308For dessert we did the toasted coconut s’more: ($8 – not pictured) whipped chocolate fudge which was our #2 dessert of the night – really lovely dessert, how can you go wrong with chocolate and coconut? Above is the angel food cake: ($8) summer fruits, crimsonberry tea. Lovely to look at, but angel food cake just doesn’t excite me.

IMG_9309And I ordered (and shared) the cookie sandwich: ($6) reserve chocolate chip cookie, coffee gelato. Best dessert of the night. Cookies were rich and had a really nice hint of salt on top to make this dessert anything but ordinary.


348 Congress Street
Boston, Massachusetts 02210

Sportello on Urbanspoon

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IMG_9299Located downstairs from Sportello, Drink is Barabara Lynch’s craft cocktail spot. People outside waiting in the hallway with us seem frustrated that they have to wait 15 minutes. I chuckle and think to myself, you should see this place on the weekend! The bar is pretty sparse, relying on the exposed brick, the bar and symmetrical fixtures to “make” the space. If you’re looking for a beer, save yourself the trouble and head over to Lucky’s across the street. There is no menu here, you tell the server/bartender what you like and they mix you up a cocktail. Here’s what we had:

IMG_9300The aviation ($12) traditionally made with gin, maraschino liqueur, crème de violette, and lemon juice – some leave out the crème de violette. This was my drink. I think that the more drinks I have with gin, the fonder I am of it. See the other gin drink I loved at Tavern Road here. I was pleasantly surprised and really enjoyed this drink.

IMG_9301The negroni ($12) traditionally made with one partone part gin, one part vermouth rosso (red, semi-sweet), and one part bitters, traditionally Campari.

IMG_9302The elderflower sour ($12) traditionally made with Gin, Elderflower liqueur, and lemon juice.


348 Congress St  Boston, MA 02210


Drink on Urbanspoon

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IMG_8535Located in Fort Point, near Flour bakery, Tavern Road has been open a little under a year. There is street parking, but we grabbed a spot in the open lot across the street. Spaces are tight, but it’s convenient. We grabbed a great seat by the window.

IMG_8533It’s a great looking space. There were a few people eating dinner, but a lot more people hanging out at the bar.

IMG_8534The decor inside is really cool – very artistic. Chef Louis DiBiccari has an unconventional background. That being said, his attention to the minute details does not go unnoticed. Check out his bio on the website.


Heaven on Her Lips ($10) Gin, lime juice, strawberry, basil leaves. I’m not usually a gin kind of gal, but this was delicious – sweet, but not girly sweet – delicious, although it went down a little too easy if you know what I mean 😉 .


I ordered the Flatiron steak ($18)  and we split the Spaetzle ($8). The steak was tender, juicy and delicious. Very simple and yet really tasty. The spaetzle, not pictured, looks like a small portion, but it is so rich that is just the right amount. It is decadent and flavorful, the kind of stuff you think about three days later. Our server was good, he left us alone for most of our meal since we were busy chatting and catching up – but a good server knows when to come over and when to stand off. Really enjoyed the meal here, the the prices were very reasonable. Certainly plan on stopping in again.

Tavern Road

343 Congress Street

Boston, MA 02201


Tavern Road on Urbanspoon

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I have no idea why I didn’t post about this when we went, it’s embarrassing to say how long this has been sitting in my drafts folder, getting pushed down farther and farther in the queue. And it’s not because we didn’t LOVE the meal, because we did. We went to Menton November 12, 2011. May have been one of the best, most memorable meals we have had (not only from the price, but the quality of the food and service).  Alec Riveros, then the GM of Menton,  had reached out to me about a blog post, and I had mentioned that I loved Sportello. We went back and forth, and he said that if I were ever at Menton that I should introduce myself. I couldn’t have been more impressed. The service is impeccable from the moment you step inside the door. We sat at a great table (there are less than 20 tables in the restaurant – so all the tables are pretty cozy), the linens were ironed by an old school iron warmed up by fire. Our server was knowledgeable and professional, while managing to be charming and witty. We really enjoyed our meal and when you look at the portions and you see that they aren’t “typical”, we walked away satisfied – the food was so rich.


We went to Menton with two of our very good friends, someone I have known for years and his amazing wife. When Menton opened, we knew there wasn’t anyone else we wanted to share the experience with, and that’s what this was, an experience. There were people there in jeans, which baffled us, but we got all dolled up for a night out on the town. They customized the menu for us, we all happen to have first names that start with the letter D, so any time we all go out, it’s the quadruple D’s on the town! We ordered a bottle of Larmandier Rose for $125 and toasted to a wonderful night ahead. We would all recommend Menton for a special night out to everyone we know.


Butter soup as an amuse bouche – so decadent!


You have the choice of a three course prix fixe for $80 or a four course prix fixe for $95. The plating here is amazing, works of art for every course.


Braised Belgian Endive, Roquefort, curry, french butter pear.


Local Potato and Beet Salad, Walnut, Frisee, Rye. Other choices for this course were an Octopus Salad with grapefruit, cilantro and radish, and a Terrine of Foie Gras de Cannard with Quince, Tellicherry Pepper and Brioche.


Nantucket Bay Scallops, lovage, acorn squash, black olive.


Butter Poached Lobster, chestnut, spinach, sherry. Other choices for this course were Kataifi Wrapper Langoustines with almond, Greek yogurt and honey for a $22 supplement; an Artichoke Veloute with ham, goat cheese croquette and brioche; and a Tasmanian Sea Trout with fava bean tortellini, hazelnut and garlic puree.


Choices for the third course were Marcho Farm Veal Loin with Celeriac, King Richard Leek, Sauce Perigueux or a Grimaud Farm Duck with hazelnut, apple butter, picked delicata squash,


Ash Crusted Cervena Venison with heirloom cranberry, rutabaga, and cocoa nib or a Braised Beef Cheek with horseradish, cardoon and sunchoke.


Dessert, my favorite part, a choice of: Guanaja Dark Chocolate Mousse, cardamom, milk chocolate crumble, grand Marnier glace


Hazelnut Financier, olive oil, creme fraiche, concord grape ginger sorbet


Other choices included aBanana Creme Brulee Cake with lime coulis, rum caviar and cinnamon glace or a Pine Nut Tart with balsamic roasted fig, carmelized masacarpone, and soy chai glace.


5 Cheeses:

Brebirousse: Sheep, Auvergne, France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around the perimeter.  The flavor is milky with hints of meadow and not at all sheepish.  The texture is creamy and velvety at its peak ripeness like most brie-style cheeses.

Bayrischer Blauschimmelkase: Cow, Bavaria, Germany. This cheese is made by Mr. Arturo Chiriboga, a native of Ecuador, of the cheese company Schaukaeserei Obere Muehle located in the Bavarian town of Bad Oberdorf. The cheese is based on an original recipe for “Bavarian Blue”created by Basil Weixler in 1902. In the 1920s the recipe was updated to more closely reflect the recipe of the classic French Roquefort. In fact, Weixler wanted to call his cheese “Bavarian Mountain Roquefort” but the French would not allow it. Much to the chagrin of the French, this naming conflict prompted substantial press which simply made the cheese more popular. The milk supply comes from local dairies in a cooperative who adhere to strict guidelines for producing silo-free milk. The blue mold cultures are added to the milk in the vat of fresh milk, then after curdling, the cheese is placed in forms. After 4 to 6 days the cheese is “needled” on the top and bottom to create the air channels necessary for the blue mold to develop. The cheese ages for another 2 months before it is ready to eat. The result is a buttery blue cheese with bright acidity and mild intensity.

Delice de Bourgogne: Cow, Burgundy, France. A tribute to small scale industrial French cheese-making, Delice de Bourgogne (Burgundy) is produced by Fromagerie Lincet. The pasteurized triple creme (75% butterfat in dry matter) marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior.

Senne flada: Cow, Zurich, Switzerland. Not what you imagine a Swiss cheese to be!  This  is a washed rind, raw cow’s milk cheese from the Alps of Switzerland.  With a buttery look and texture, this cheese breaks all the rules.  This cheese is strong without being offensive.  There are hints of nuttiness, butter, cream and finishes with hazelnut.  If you like a triple creme, you’ll love the Senne-Flada!

Brebis Ossau: Sheep, Pyrenees, France. Produced in the Ossau Valley of the Bearn and Iraty regions of the French Basque Pyrenees. This cheese is firm in texture, and mild and sweet in flavor. Brebis Ossau has aromas and flavors of hay, grass, herbs, sweet nuts, and cream.


354 Congress Street
Boston, Massachusetts 02210

Menton on Urbanspoon

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