I’m not sure who the first person was who carved these Orange Men but I’m loving the creativity!

I’m not sure who the first person was who carved these Orange Men but I’m loving the creativity!

Great restaurant on the island of Nantucket called Brotherhood of Thieves.  Definitely wins my pick for best restaurant sign.  The food is amazing and the ambiance is priceless.  We sat in their “basement” which is dimly lit and warmed by several fireplaces.  Felt just like an Irish “snug”.

Great restaurant on the island of Nantucket called Brotherhood of Thieves.  Definitely wins my pick for best restaurant sign.  The food is amazing and the ambiance is priceless.  We sat in their “basement” which is dimly lit and warmed by several fireplaces.  Felt just like an Irish “snug”.

alliv:

Someday I’ll go to Japan just to eat yummy food. Nom nom nom 

This blog post reminded me of my recent trip to Tokyo!  The drizzle on the top right piz reminded me of a TV commercial they had running for a chef who would stand like 15 feet away from the griddle and spray the sauce with incredible accuracy!

In n Out Burger - of course! Hula dancers A million dollar Bugati parked on Rodeo Cocktails on the beach in Santa Barbara My team at an awards dinner El Paseo restaurant in Santa Barbara

Fun dining in and around Santa Barbara, CA

Every time I go to southern California I’m amazed at how fresh the ingredients are!  I swear they do things like purposely chose the largest, most beautiful and delicious avocado to make the guacamole at our table - as if to say “See this?  This avocado will never make it’s way to your Shaw’s in Boston.  It’s only for Californian’s.”

El Paseo just off the famed State Street in Santa Barbara is a tried and true Mexican restaurant that in my book is one that you have to hit because it’s a staple and you can’t go wrong.  The interior is beautiful and rich with history - and the dinner buffet is a sweet deal too!

I was in town for an event at the Fess Parker resort which has fantastic food but I can’t seem to ignore my cravings for In n Out Burger.  God help me but I love the Double Double and fries “animal style”.  I typically land at LAX, drive up the PCH and hit one in Ventura…the rest of my drive, I hold my legs together and hope that check-in is snappy. In…and…Out. :)

The pumpkins the trip inspired Anchorage by the Sea Hotel Amore - fantastic breakfast place Bread & Roses Bakery Harbor Candy Shop Angry Birds pumpkin display winner

Ogunquit, ME - a Culinary Adventure!

If you live on the South Shore of Boston you will know that when we venture out, we typically hit Cape Cod and occasionally NH - everything else may as well be Russia.  Seems like we just can’t get Maine to register with our GPS.  But man, I’m glad I was forced there by my family - the food alone was well worth the two hour drive to the little seaside town of Ogunquit!

These photos were from my more memorable moments - all centered around FOOD basically.  The tiny town offers some serious culinary options and is definitely worth a long weekend. Here are some standouts IMO:

  • Amore for breakfast in Perkin’s Cove is a must visit.  Don’t let the wait drive you away - it’s worth it.
  • Bread and Roses Bakery in the town center has some serious talent in the kitchen.  Try the Pumpkin Woopie Pies!
  • Harbor Candy Shop is among several candy stores but the kids really got out of control in this one.  Send in the “stronger” adult to handle this one.
Hiroto-san attempting to raise a toast tables with sunken holes for your legs waitress in traditional dress fellow guests serving us our dinner picking through fish to get to the eggs sake by region is sampled, again and aga

My Dining Adventures in Tokyo this week

…were exceptional!  Focusing on the wards of Roppongi and Shibuya, we ate our hearts out - and lost weight lol. 

Not only did we feast on superb sake but the hospitality of our hosts were something to behold.  In these photos you can see one where our hosts literally cooked and served us our dinners (the “hot pot” one) and at all times refused to let our cups go dry.

The lack of dairy products and sugar is wonderful to behold and I truly felt that over my week there I actually had less allergies and, despite my jet lag (Boston to Tokyo), I felt better overall.

Can’t wait to go back!

Recipe: Guava Kraken Rum Rib Sauce Ingredients:1/4 cup of brown sugar1/4 cup of cider vinegar1/2 red bell pepper1 large sweet onion1 Tbs butter1 lb guava paste1/4 cup of Kraken Black Spiced RumEquipment:(1) medium sauce pan(1) blenderDirections:1.  Cook ribs in 350 degree oven covered until tender and meat is shrinking from the bone (NOTE: but NOT falling off the bone).  est time: 1-2 hours2.  Cook minced onion and red bell pepper in butter until soft3.  Add vinegar and cubed guava paste.  Cook until guava paste begins to melt.4.  Transfer to blender and puree until smooth.5.  Return to pot, add brown sugar and rum.  Simmer and stir until sugar is dissolved.  Taste and add more sugar or rum if needed.ENJOY!

Recipe: Guava Kraken Rum Rib Sauce

Ingredients:

1/4 cup of brown sugar

1/4 cup of cider vinegar

1/2 red bell pepper

1 large sweet onion

1 Tbs butter

1 lb guava paste

1/4 cup of Kraken Black Spiced Rum

Equipment:

(1) medium sauce pan
(1) blender

Directions:

1.  Cook ribs in 350 degree oven covered until tender and meat is shrinking from the bone (NOTE: but NOT falling off the bone).  est time: 1-2 hours

2.  Cook minced onion and red bell pepper in butter until soft

3.  Add vinegar and cubed guava paste.  Cook until guava paste begins to melt.

4.  Transfer to blender and puree until smooth.

5.  Return to pot, add brown sugar and rum.  Simmer and stir until sugar is dissolved.  Taste and add more sugar or rum if needed.

ENJOY!

Visiting Dream Dinners in Plainville, MA If you’ve never heard of a Dream Dinners franchise, I’m here to tell you that you should!!  They’re all over the country now and offer a unique way to plan some savory home dinners.  These are prep kitchens basically, are well-staffed, ingredients fresh and the centralized recipes are truly delicious.  I visited the one in Plainville, MA this morning and had a great time!  I prepared: Chicken Paella Kentucky Pork Chops Chicken Marsala Pulled Pork and a few more!  All in about 1 1/2 hours ( I talk a lot though - had the same problem in school) :) The basic criteria I use to judge whether or not I’ll be a repeat customer is very simple and includes: Are the ingredients fresh? Are the meats of good quality? Is everything priced appropriately? Is the facility clean?  Operate under clean kitchen standards? How many ingredients, spice mix sophistication are in the recipes? A most importantly:  Does it all taste great? The Verdict:  I’m going to REPEAT!

Visiting Dream Dinners in Plainville, MA

If you’ve never heard of a Dream Dinners franchise, I’m here to tell you that you should!! 

They’re all over the country now and offer a unique way to plan some savory home dinners.  These are prep kitchens basically, are well-staffed, ingredients fresh and the centralized recipes are truly delicious. 

I visited the one in Plainville, MA this morning and had a great time!  I prepared:

  • Chicken Paella
  • Kentucky Pork Chops
  • Chicken Marsala
  • Pulled Pork
  • and a few more! 
  • All in about 1 1/2 hours ( I talk a lot though - had the same problem in school) :)

The basic criteria I use to judge whether or not I’ll be a repeat customer is very simple and includes:

  1. Are the ingredients fresh?
  2. Are the meats of good quality?
  3. Is everything priced appropriately?
  4. Is the facility clean?  Operate under clean kitchen standards?
  5. How many ingredients, spice mix sophistication are in the recipes?
  6. A most importantly:  Does it all taste great?

The Verdict:  I’m going to REPEAT!

Recipe:  Goat Cheese Poached Fig Tarts Ingredients: Frozen puff pastry thawed 12 Dried Figs 1 1/2 to 2 cups of Port Wine Goat cheese Flour for dusting Equipment: 2 Identical size sheet pans rolling pin biscuit cutter (2 1/2 inch) Directions: 1.  Pre-heat overn to 400 degrees 2.  Slice figs in half (if large, slice into quarters) 3.  Simmer sliced figs in port wine (about 1/3 full) in a sauce pan approximately 20 minutes or until softened 4.  Flour work area.   Roll out pastry dough using rolling pin until flat. 5.  Cut out tarts using a 2 1/2 inch biscuit cutter.  You should be able to get 12 to 16 tarts from one sheet of pastry dough 6.  Place tarts on a greased (Pam) baking sheet, cover with the second baking sheet to prevent dough from rising.  Bake at 400 degrees for 10 minutes.  Remove tarts from oven, remove top baking sheet and allow to cool. 7.  Spread each tart with a tablespoon of goat cheese and top with sliced figs and return to oven for about 5 minutes. 8.  Remove from oven, sprinkle with chopped walnuts and drizzle with port wine reduction (this is when you heat the wine until it’s the consistency of molasses - stir regularly and try not to burn it!) NOTE:  These goat cheese tarts are also great topped with caramelized onions and sliced roasted beets!  (Or use your imagination for other combinations.) For more info contact Chef Lester Esser, Personal Chef at (617) 512-5114 or www.lesteresser.com

Recipe:  Goat Cheese Poached Fig Tarts

Ingredients:

Frozen puff pastry thawed

12 Dried Figs

1 1/2 to 2 cups of Port Wine

Goat cheese

Flour for dusting

Equipment:

2 Identical size sheet pans

rolling pin

biscuit cutter (2 1/2 inch)

Directions:

1.  Pre-heat overn to 400 degrees

2.  Slice figs in half (if large, slice into quarters)

3.  Simmer sliced figs in port wine (about 1/3 full) in a sauce pan approximately 20 minutes or until softened

4.  Flour work area.   Roll out pastry dough using rolling pin until flat.

5.  Cut out tarts using a 2 1/2 inch biscuit cutter.  You should be able to get 12 to 16 tarts from one sheet of pastry dough

6.  Place tarts on a greased (Pam) baking sheet, cover with the second baking sheet to prevent dough from rising.  Bake at 400 degrees for 10 minutes.  Remove tarts from oven, remove top baking sheet and allow to cool.

7.  Spread each tart with a tablespoon of goat cheese and top with sliced figs and return to oven for about 5 minutes.

8.  Remove from oven, sprinkle with chopped walnuts and drizzle with port wine reduction (this is when you heat the wine until it’s the consistency of molasses - stir regularly and try not to burn it!)

NOTE:  These goat cheese tarts are also great topped with caramelized onions and sliced roasted beets!  (Or use your imagination for other combinations.)

For more info contact Chef Lester Esser, Personal Chef at (617) 512-5114 or www.lesteresser.com

Supper Club:  Wine & Cheese Pairings I Menu Item 1:  Cheese Assortment:  Cambozola Cheese ( a crowd favorite) Wine:  Mulderbosch Chenin Blanc - South Africa:  Pale yellow in color with a hint of green.  On the nose, pineapples, guavas, lemon and lime aromas are abundant. A clean, lively wine wiht nuances of nutmeg and cloves. Well balanced and elegant.  From the Western Cape area of South Africa.Group note:  This was one of our most favorite pairings.  Many guests including myself had never had Cambozola cheese ( think: triple cream cheese mixed with Gorgonzola) and it really brought out all the flavors of this wine.  This is one of Chef Esser’s favorite cheeses and now we know why.  Delicious!

Supper Club:  Wine & Cheese Pairings I

Menu Item 1:  Cheese Assortment:  Cambozola Cheese ( a crowd favorite)

Wine:  Mulderbosch Chenin Blanc - South Africa:  Pale yellow in color with a hint of green.  On the nose, pineapples, guavas, lemon and lime aromas are abundant. A clean, lively wine wiht nuances of nutmeg and cloves. Well balanced and elegant.  From the Western Cape area of South Africa.

Group note:  This was one of our most favorite pairings.  Many guests including myself had never had Cambozola cheese ( think: triple cream cheese mixed with Gorgonzola) and it really brought out all the flavors of this wine.  This is one of Chef Esser’s favorite cheeses and now we know why.  Delicious!

Supper Club:  Wine & Cheese Pairing II Menu Item 2:  Cheese Assortment:  Cabot Cheddar and Hooligan Cheese Wine:  San Jocopo Chianti Classico Sangiovese - Italy:  Intense layers of ripe red fruit with bold cherry flavors. Soft, pleasant but very discreet tannins complete this fine wine. Group note:  The cheeses were all top shelf in the group’s opinion and were provided by Boston Cheese Cellar in Roslindale, MA.  Cabot cheddar is a first rate cheese but the Hooligan cheese if you’ve never had it is really a nice cheese as well and went really well with the wine.  This Chianti was a hands-down favorite of all the wines this night and can be found at The Swirling Vine’s website.

Supper Club:  Wine & Cheese Pairing II

Menu Item 2:  Cheese Assortment:  Cabot Cheddar and Hooligan Cheese

Wine:  San Jocopo Chianti Classico Sangiovese - Italy:  Intense layers of ripe red fruit with bold cherry flavors. Soft, pleasant but very discreet tannins complete this fine wine.

Group note:  The cheeses were all top shelf in the group’s opinion and were provided by Boston Cheese Cellar in Roslindale, MA.  Cabot cheddar is a first rate cheese but the Hooligan cheese if you’ve never had it is really a nice cheese as well and went really well with the wine.  This Chianti was a hands-down favorite of all the wines this night and can be found at The Swirling Vine’s website.