<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>BeantownEats &#38; BeantownDrinks - Boston MA Food and Drink Website &#187; Series Posts</title>
	<atom:link href="http://beantowneats.com/category/series-posts/feed/" rel="self" type="application/rss+xml" />
	<link>http://beantowneats.com</link>
	<description>Boston Food &#38; Drink Website</description>
	<lastBuildDate>Mon, 10 Jun 2013 20:20:59 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=</generator>
		<item>
		<title>The Last Word: Gin, Chinese Sausage and Bobby Burns</title>
		<link>http://beantowneats.com/the-last-word-gin-chinese-sausage-and-bobby-burns/</link>
		<comments>http://beantowneats.com/the-last-word-gin-chinese-sausage-and-bobby-burns/#comments</comments>
		<pubDate>Fri, 25 Jan 2013 13:54:08 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[Aviation]]></category>
		<category><![CDATA[bobby burns]]></category>
		<category><![CDATA[Chinese sausage]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[sco]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=8062</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! What Lin&#8217;s Drinking: Aviation Variation with Berkshire Mountain Greylock gin at Sycamore. The addition of St Germain balances out some of the acidity of the lemon juice without being over powering. What Jon&#8217;s Drinking: Highland Games is what you get when you walk into Sycamore and ask Scott for a Scotch cocktail. This drink had everything. It was refreshing, smokey, smooth and a little bit of tartness. Scott stumbled across the recipe on Kindred. I suggest you all try it. &#160; New Addiction: Chinese Sausage and Russo&#8217;s Market. It may not seem like these go hand in hand, but Russo &#38; Son&#8217;s market in Watertown carries delicious sausage made my De Pasquale&#8217;s market just down the street in Newton. We have been trying to eat more healthy and the amazing selection of fresh produce (at seemingly whole-sale prices) have made weekly trips to Russo&#8217;s more frequent. Last weekend, we picked up some Chinese sausage. The addition of some fresh baby bok choy, bean sprouts and scallions over fresh pre-cooked Chinese noodles and topped with cilantro, this dinner was easy and went a long way. With some leftover sausage, we decided to indulge in our new favorite appetizer. We substituted the andouille for the Chinese sausage, and topped with some duck sauce (also from Russo&#8217;s). We made this Hogs in a Blanket recipe from Food &#38; Wine to bring to a friends house (they can be made ahead of time and reheat pretty well) and had some pastry dough left over. Jon and I both agreed the andouille was better, but these were still fun. Happy Birthday Bobby Burns: Today marks the birthday of Scottish poet Bobby Burns. The fine folks over at Citizen Public House put together a cocktail and snack menu to pay tribute to this fine gentleman. I happen to adore Scotch cocktails, and the Cameron&#8217;s Kick is one I&#8217;ll be remembering (scotch, Irish whiskey, lemon, orgeat). If you want to celebrate with your own Bobby Burns, here is the recipe (source: BeantownDrinks via PDT). 2 oz. Highland malt scotch 3/4 oz. sweet vermouth 1/2 oz. Benedictine lemon peel Stir ingredients and strain into a chilled cocktail glass. Cheers! Read of the Week: This hit the twitter-sphere earlier in the week, but in case you missed it, here the the despicable piece about ReviewerCard, and Luke O&#8217;Neil&#8217;s very fitting retort. And just to close the loop, there was this kind-of follow-up on a similar topic from Eater. From the BE Archives: As the city gears up for its annual wine expo, here is what we had to say about our experience last year: Highlights from the 2012 Boston Wine Expo In Cased You Missed It: One of our favorite dinners ever: Bogie&#8217;s Place. Featured Image: Braised Short Rib at Farmstead Table. Did you eat or drink anything fun this week to stay warm?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-gin-chinese-sausage-and-bobby-burns/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>The Last Word: Cocktails at No 9 Park, Lunching at Abby Lane and Croques</title>
		<link>http://beantowneats.com/the-last-word-cocktails-at-no-9-park-lunching-at-abby-lane-and-croques/</link>
		<comments>http://beantowneats.com/the-last-word-cocktails-at-no-9-park-lunching-at-abby-lane-and-croques/#comments</comments>
		<pubDate>Fri, 18 Jan 2013 15:29:38 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[Abby Lane]]></category>
		<category><![CDATA[b street]]></category>
		<category><![CDATA[bistro du midi]]></category>
		<category><![CDATA[croques]]></category>
		<category><![CDATA[downtown crossing]]></category>
		<category><![CDATA[No 9 Park]]></category>
		<category><![CDATA[seelbach]]></category>
		<category><![CDATA[theatre]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=8006</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! What Lin&#8217;s Drinking: Seelbach. I&#8217;d order pretty much anything on the cocktail lists at No 9 Park, but last night it was a Seelbach. I love this as a winter drink. Even though it&#8217;s made with bourbon, the bubbles still keep it on the light side, and a perfect drink to start the evening with. What Jon&#8217;s Drinking: Singapore Sling with Mescal on the side at Sycamore. Bar Manager Scott is a big a Fear and Loathing in Las Vegas fan and that just may be his favorite line in a movie. The drinks were pretty damn good too. What Jon is Drinking Part 2: Boulevardier by Sam at No. 9 Park. Sam Olivari is leaving No.9 for a cook position in the kitchen at Ming Tsai&#8217;s upcoming restaurant, Blue Dragon. We had to go in and wish him the best. Lunching at Abby Lane: I was pretty excited when Abby Lane opened up right across from my office. Literally. Jon met me for lunch this week in Boston &#8220;celebrity&#8221; Chef Jason Santos&#8217; new spot. The highlight of the meal was the Tuna Tartare, a nice portion with well-balanced texture and flavor. I ordered the Pizza Buffalo; I enjoyed the blue cheese flavor and dressing that had a fun hint of dill, but there were way too many ingredients in this pizza. All of the pizza toppings (fried chicken, blue cheese, caramelized onions, more sauce) were on top of a traditional red sauce and mozzarella base. Jon&#8217;s Chicken Sandwich was underwhelming, looking like there was not a good bread-to-filling ratio. The prices are reasonable for lunch, and the service was quick enough for a one-hour lunch break; perhaps we just made a few bad choices. Tuna Tartare with sesame dressing, wonton chips, red ginger; $14 Pizza Buffalo with spicy fried chicken, caramelized onions and blue cheese; $11 Chicken Sandwich with balsamic tomatoes, basil leaves, fresh mozzarella; $12 The Key to Pot Roast: Short Ribs! Turns out if you use short ribs in your pot roast, it will magically transform from a dry, stringy flavorless dish to something rich, almost creamy and totally delicious. Short Rib Pot Roast (featured image) is on the new menu at B Street in Newton, and just perfect for comfort food on a cold winter night. What to Watch For (say out loud in ESPN voice): Croque and Cocktail Tuesday&#8217;s at Bistro du Midi. What: Each Tuesday at the bar, enjoy a selection of $5 croque sandwiches from Chef Robert Sisca. In order to stick with you New Year&#8217;s Resolutions, Chef will have a &#8220;skinny&#8221; offering each week. Where: The bar at Bistro du Midi, 272 Boylston St across from the Common. Par Avion (equal parts Rye, Aperol, Averna, fresh lemon)  Highlight of the Week: Dinner at Bogie&#8217;s Place, the new steak joint inside jm Curley. We had high expectations, and they were surpassed. More next week, but I think it&#8217;s pretty fair to sum up Bogie&#8217;s Place in two words: &#8220;Nailed it!&#8221; Read of the Week: Derek Brown writes a pretty debatable article about Why Bartenders Should Stop Creating Cocktails. Do you agree with him or not? From the BE Archives: Descent at the W Hotel: Funny to think that we were so excited about this spot opening. And truth be told, we honestly enjoyed the drinks here, which is no surprise since they were made that night by the one and only Elizabeth Powell. I can&#8217;t say I&#8217;m surprised that their cocktail program is now non-existent, but I&#8217;ll always remember their Tea Party as the drink that introduced me to Scotch cocktails. In Case you Missed It: Cinquecento USBG Boston Chapter Happy Friday, and GO PATRIOTS! What are you doing for the game on Sunday?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-cocktails-at-no-9-park-lunching-at-abby-lane-and-croques/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Last Word: Comfort Food, Lobster Soup and a Sad Goodbye</title>
		<link>http://beantowneats.com/the-last-word-comfort-food-lobster-soup-and-a-sad-goodbye/</link>
		<comments>http://beantowneats.com/the-last-word-comfort-food-lobster-soup-and-a-sad-goodbye/#comments</comments>
		<pubDate>Fri, 11 Jan 2013 18:59:31 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[brandy alexander]]></category>
		<category><![CDATA[Farmstead Table]]></category>
		<category><![CDATA[hanky panky]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Pizza]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7871</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! Comfort in an Irish Pub: Sometimes you just want an easy meal. One you know you will enjoy. A place where the menu and foods are familiar, the selection is traditional and there is Guinness on draft. Our go-to Irish pub is O&#8217;Hara&#8217;s in Newton. The food is always good and you can&#8217;t beat their prices. I was under the weather for the last two weeks, so we&#8217;ve been staying close to home. The relaxing and recharging has done wonders. Ally&#8217;s Chicken Martini with mushroom, sundried tomato, basil and marsala Amy Margarita Pizza; sauce is put on last to keep the crust extra crispy. Food Porn of the Week: Lobster Soup at Farmstead Table. Do you see that serious piece of lobster in there?! What Jon&#8217;s Drinking: Brandy Alexander at Sycamore (Brandy, Creme de Cacao, Cream, nutmeg dusting). A Sad Goodbye: One of favorite Pastry Chefs, MacKenzie Loughlin, is moving on from her post at B Street. She is a very talented baker, and the one who truly opened my eyes to the value of a trained pastry chef in this industry. On many occasions, we would walk into B Street for just a cocktail and a quick dessert, knowing that anything we chose from MacKenzie&#8217;s arsenal of sweets would be delicious. You can read more about MacKenzie here and here, but in the meantime, we wish her all the best in her new ventures. Vanilla Bean Creme Brulee Salted Peanut Turtle Tart A New Industry Night: Speaking of B Street, they introduced their new Tuesday Industry Night this week. Stop by late night for some small appetizers, like Salted Cod Croquettes (featured image), and tasty cocktails. Or perhaps a tallboy of PBR. Details (as of this posting): When: First Tuesday of every month Time: 10 &#8211; 11:30 pm What: Free bar snacks from Chef Colin, and $5 bartender&#8217;s choice cocktail Highlight of the Week: This little diddy from Scott over at Sycamore; his rendition of the classic Hanky Panky, made with cognac instead of gin. Oh, and fire. Read of the Week: Richard Auffrey&#8217;s thoughts on the fact that the US spends a surprisingly low percentage of income on food. From the BE Archives: An oldie but goodie; Border Cafe reminds us how fun and inexpensive good Mexican food can be. In Case you Missed It: Brunching at Farmstead Table Bantam Cider FYI: Flour Bakery in the Back Bay is now open. The new space is located at 131 Clarendon St. We are really excited to check out Cinquecento (newly opened in the South End) tonight for drinks and dinner with friends. What are your weekend plans? ]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-comfort-food-lobster-soup-and-a-sad-goodbye/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Last Word: jm Curley, No. 9 Park, Snow and New Years</title>
		<link>http://beantowneats.com/the-last-word-a-saturday-crawl-in-boston/</link>
		<comments>http://beantowneats.com/the-last-word-a-saturday-crawl-in-boston/#comments</comments>
		<pubDate>Fri, 04 Jan 2013 16:27:12 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[buffalo wings]]></category>
		<category><![CDATA[fried chicken]]></category>
		<category><![CDATA[jm Curley]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[tom and jerry's]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7785</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! Last Saturday, a simple dinner somehow turned into a very fun night filled with friends, and four different bars. Here are the highlights Lin&#8217;s Drink of the Week: Hemingway Heat at jm Curley, with rhum agricole, maraschino, grapefruit, lime jalapeño. I don&#8217;t tend towards rum drinks, but this was stellar. The little bit of heat from the jalapeno was just something that you don&#8217;t see often in cocktails. And just as you would expect from the talented staff behind the stick, this drink was perfectly balanced. It was so good I almost ordered a second one! Jon&#8217;s Drink of the Week: You might be sick of hearing about Tom &#38; Jerry&#8217;s by now, but we had the city&#8217;s best on Saturday night at No. 9 Park. You really can&#8217;t go wrong with anything there, and it was great to share our new favorite winter drink with friends. Jon&#8217;s Latest Obsession: Fried Chicken from jm Curley. It may not look like much, but it&#8217;s four huge pieces of delicious fried chicken, with 5 different dipping sauces, a buttery, flaky biscuit and a cup of iced tea (all for $20). Amazing is the only word that comes to mind. Jon&#8217;s been craving it ever since he first had it a few weeks ago. Let it Snow, Let it Snow, Let it Snow: We were downtown for all of the snow on Saturday night, and it made for such a perfect winter evening (along with great, live Irish music at Mr. Dooley&#8217;s). Happy New Year: A nasty cough and head cold kept us in on New Year&#8217;s Eve, but we still celebrated. Jon made mint simple syrup for a slightly different twist on a French 75 (featured picture), then we broke out new Mad Men-style glasses for a night cap. Classic, aren&#8217;t they? Highlight of the Week: Jon and I were both on vacation the week following Christmas, and what better thing to do on vacation than stuff you can&#8217;t doon a normal work day? So we headed to Buff&#8217;s Pub in Newton for wings and a few cold beers. Doesn&#8217;t really get better than that on a Thursday afternoon. Read of the Week: 20 Things Everyone Thinks about the Food World but No One Will Say. My favorite: All wine mostly tastes the same. From the BE Archives: Chefs Shine on New Years Last year we celebrated New Year&#8217;s Eve at a local restaurant (think across the street, no driving involved) and had a lovely dinner complete with champagne toast. In Case You Missed It: Boston Cocktail Summit: Detox to Retox Lounging at Bar 10 in Copley Square Happy New Year! Do you make a New Year&#8217;s resolution?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-a-saturday-crawl-in-boston/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Last Word Christmas Edition: Food, Cocktails and More Cocktails</title>
		<link>http://beantowneats.com/the-last-word-christmas-edition-food-cocktails-and-more-cocktails/</link>
		<comments>http://beantowneats.com/the-last-word-christmas-edition-food-cocktails-and-more-cocktails/#comments</comments>
		<pubDate>Fri, 28 Dec 2012 19:36:21 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[collins]]></category>
		<category><![CDATA[monkey bread]]></category>
		<category><![CDATA[tom and jerry's]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7737</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! Beef: It&#8217;s What&#8217;s For Dinner: For the second year in a row, Jon&#8217;s parents have sent us a standing rib roast from Pat LaFrieda. We cooked it the weekend before Christmas during a visit from Jon&#8217;s parents. After a quick seasoning, it was into the oven. A few hours later, what emerged was a perfectly medium-rare hunk of beef. Yearly Indulgence: We hardly ever eat dessert, and try not to keep sweets around the house. The holidays, of course, are an exception. And our annual Christmas dessert is a Buche du Noel (from Whole Foods) in all of its rich, chocolately glory. Christmas Cocktails: We are still obsessing over Tom and Jerry&#8217;s, and made a few on our own this week. Jon recommends using the proportions from John Gertsen&#8217;s recipe and the spices from this recipe. Also, we have found that bourbon works great in the batter instead of brandy. His and Her Tom &#38; Jerry&#8217;s I also experimented with this Bourbon Milk Punch recipe, that was surprisingly delicious; the recipe was easier than expected and certainly less time-consuming than home-made egg nog (which I&#8217;ll definitely be doing next year). Bourbon Milk Punch Jon put one of his recent infusions to work on Christmas day with a Cranberry Collins, featuring cranberry-infused gin. I found this to be a lovely sipping cocktail, and perfect for holiday day drinking sipping. Tip: you can make the fresh lemon and simple syrup mixture ahead of time, and simply combine with the gin for an easy, take-with-you cocktail. Cranberry Collins Recipe I&#8217;ll Be Trying Again: Growing up, my mom always made some kind of breakfast casserole for Christmas morning; something quick and easy to just pop in the oven. This year, I decided to take that same approach and found a recipe for French Toast Monkey Bread. I chickened out and didn&#8217;t use all of the butter-brown sugar mixture because it just seemed like too much, but I think it really would have added that stickiness that really defines monkey bread. Highlight of the Week: Spending time with family and loved ones. Oh, and this&#8230;. Read of the Week: New Year&#8217;s Eve is Overrated by Lisa Decanio. Couldn&#8217;t agree more! But&#8230; if you are venturing out, here is a great round up of restaurant&#8217;s offering special NYE menus from BostonChefs.com. From the BE Archives: Last Christmas Eve, Jon cooked an amazing modified version of the Feast of the Seven Fishes. Hopefully the timing works out to do something similar next year. In Case You Missed It: Don&#8217;t worry, you didn&#8217;t miss anything this week. Between Christmas, vacation, and a head cold, we&#8217;ve been slacking relaxing all week and catching up on a lot of movies. Hope you had a great Christmas and/or holiday season! Til next year, cheers! What are you plans for New Year&#8217;s Eve?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-christmas-edition-food-cocktails-and-more-cocktails/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Last Word: Sycamore, Sunday Gravy and Hendrick&#8217;s</title>
		<link>http://beantowneats.com/the-last-word-sycamore-sunday-gravy-and-hendricks/</link>
		<comments>http://beantowneats.com/the-last-word-sycamore-sunday-gravy-and-hendricks/#comments</comments>
		<pubDate>Fri, 21 Dec 2012 15:27:57 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[Newton Centre]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7703</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! Sycamore is Open: When the likes of David Punch and Lydia Reichert announce plans to open a new restaurant in your town, you get pretty excited. When it&#8217;s a stones throw from your back yard, you stalk the space&#8217;s progress on a daily basis. Finally, on Sunday, the paper came down from the windows to reveal the absolutely stunning Newton Centre location. We&#8217;ll be writing more about Sycamore at a later date, as they had hoped to open quietly and slowly. It&#8217;s been close to a week, and we&#8217;ve already been there twice. Here is a glimpse of the good things coming out of the bar and kitchen. Martinez and Hemingway Handmade Agnolotti with sage &#38; savory roasted bird jus Seared Scallops Sunday Gravy: Jon cooked one of the best bolognese he&#8217;s ever made on Sunday. The secret? A diced thick strip of uncured maple smoked bacon was cooked in the pan before anything else. Sweet Italian sausage and ground bison filled out the rest of the meats and with so many veggies, you feel like it&#8217;s healthy. Or at least that&#8217;s what I tell myself. He served it with gnocchi, which was a nice change from his usual fettuccine or pappardelle. A perfect meal for a Sunday night. Bolognese a la Jon Catalyst: Monday night we went to Catalyst for a cocktail class hosted by Jim Ryan, the US brand ambassador for Hendricks gin. We went early and had drinks and some snacks at the bar. In a very underwhelming experience, the only highlight was the Tuna Tartare. Generous portion for an appetizer, served with crisps that really worked with the tartare and heightened the flavors of each bite. Tuna Tartare Hendricks Academy: I love Hendricks. I love everything you can do with Hendricks. And I really like cucumber. So I was excited to attend cocktail class. The first couple of drinks were standard gin Collinsesque, but the fun began when each table made a punch, really honing in on the concept of sharing a drink with friends, and in this case, new friends and fellow &#8220;class&#8221;-mates. Hendricks Tenured Punch (Hendrick&#8217;s, lemon juice, weak green tea, Lillet Rose, simple syrup, sparkling water, Angostura bitters) Holiday Cocktails: White Christmas Cosmo Spiced Apple Bourbon Fizz Hot Toddy Drinks for the Morning After Campari Cocktails Highlight of the Week: Sycamore opening. Seriously, we&#8217;ve been waiting since the summer. Congrats to Chef Punch, Chef Reichert, Scott Shoer, Zach Lieberman and the rest of the Sycamore team! Read of the Week: Local food critic, Mc Slim JB, does a &#8220;Restaurant Rewind: A Look Back at the Year in Boston Dining&#8220;. In Case You Missed It: First Printer Farm to Post at Post 390 By the way: Jon&#8217;s Oxley Gin cocktail will be featured on the cocktail menu at The Hawthorne next week after Christmas. If you are in the area, stop in and have one. Cheers! Happy Holidays, Merry Christmas!]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-sycamore-sunday-gravy-and-hendricks/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Last Word: Tom &amp; Jerry, Elizabeth Powell, Oxley Gin and Maisy</title>
		<link>http://beantowneats.com/the-last-word-tom-jerry-elizabeth-powell-oxley-gin-and-maisy/</link>
		<comments>http://beantowneats.com/the-last-word-tom-jerry-elizabeth-powell-oxley-gin-and-maisy/#comments</comments>
		<pubDate>Fri, 14 Dec 2012 14:52:23 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[The Hawthorne]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7622</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! New Favorite Winter Drink: Last Friday we headed over to ArtBar to say goodbye to a friend and a damn good bartender. She made us a Tom and Jerry, a very classic cocktail, reminiscent of egg nog but not as heavy and to me. It tasted like Christmas to me. I&#8217;ve been wanting another one every night since, and I&#8217;m really glad that Elizabeth introduced me to what is sure to be a new favorite holiday drink. We first met Elizabeth Powell last year when she made me a very delicious scotch cocktail. As we have gotten more involved in Boston&#8217;s cocktail scene, our paths crossed more and more frequently. If you read some of the old school cocktails books, you see a different bartender than ones you most commonly see today. You see one who puts hospitality first; who busts their ass no matter what the situation to keep a guest happy. Elizabeth is the embodiment of that old school, hospitality driven-bartender. Not to mention a very knowledgeable and creative mixologist. She will be missed greatly in Boston, and we wish her all the best in her move to Seattle. Myers + Chang: This is almost embarrassing to admit, but Wednesday was our first trip to what everyone already knows to be a a great spot for pan-Asian cuisine. We have had Joanne&#8217;s dumplings before at a prior food event, but never had a true dining experience at the restaurant. We have no food pictures, because this was a night all about friends. Great friends at that. But I will say my favorite, not surprisingly, was the pork dumplings. I also had my first taste of a Joanne Chang-Myers cookie and it motivated me, the one who hates baking, to add the Flour cookbook to my Christmas list, it was just that good. (photo courtesy of ajohurley) Cocktails at Union: Another place to finally check off the list is Union Bar and Grille, where we met for a quick cocktail before dinner. I really enjoyed my cocktail (the name has escaped me), but a combination of scotch and ginger is usually enough to peak my attention. Topped with apple cider and a touch of herbs, this was a great winter sipping drink. Jon tried the Sage Advice (pictured below to the right). Pet cuteness: This week, BostInno rolled out a fun loving contest of local pets dawning their holiday garb. Our dog, Maisy, was one of the featured pets and below is the one of the pics we took for the competition that we didn&#8217;t send in, but still love. Cocktail Class at The Hawthorne: Last night, we got to learn from Boston&#8217;s best as Oxley gin hosted a cocktail class with Jackson Cannon and Nicole Lebedovitch of The Hawthorne. We made three very different cocktails (recipes to follow next week) to show off and highlight the flexibility of this high-quality, unique gin. Then the fun began when we got out a pen to paper to create our own Oxley gin cocktail. Jackson, Nicole and Jamie of Oxley Gin judged the best recipe, which will be listed on The Hawthorne&#8217;s cocktail menu next week. Our hosts for the evening: (from left to right) Jamie Evans of Oxley Gin, Jackson Cannon and Nicole Lebedevitch of The Hawthorne Highlight of the Week: Drumroll please&#8230;. Jon&#8217;s cocktail won the contest! Although the true highlight was Jackson Cannon himself saying  Jon &#8220;nailed it&#8221; and the drink was &#8220;perfectly well-balanced&#8221;. Be sure to head into The Hawthorne the week after Christmas to try the cocktail and some Oxley Gin. An Untitled Cranberry Libation 1.5 oz Oxley Gin 3/4 oz Averna 1/2 oz lime juice 1/4 oz simple syrup splash cranberry juice Shake ingredients well and strain into a chilled coupe glass. Read of the Week: Learn more about the Tom and Jerry cocktail here. From the BE Archives: Interestingly enough, we were talking about The Hawthorne almost exactly a year ago. The menus have changed, but it&#8217;s easily become in the top 5, if not 2 or 3 cocktails spots in the city. Congrats again to Jackson and his team for such an incredible and successful first year. In Case you Missed It: Boston Wine Expo 2013 Preview Boston Cocktail Summit: Drinks for the Morning After This weekend, we are looking forward some last-minute shopping, preparing for the holidays and enjoying the spirit (and spirits) of the season. Cheers! How are you celebrating the holidays this weekend?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-tom-jerry-elizabeth-powell-oxley-gin-and-maisy/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Last Word: Chili, Chicago, Scotch and Home Cooking</title>
		<link>http://beantowneats.com/the-last-word-chili-chicago-scotch-and-home-cooking/</link>
		<comments>http://beantowneats.com/the-last-word-chili-chicago-scotch-and-home-cooking/#comments</comments>
		<pubDate>Fri, 07 Dec 2012 20:09:11 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[Chicago]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Scotch]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7549</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday!  The Last Word: Jon Style Chili Goodness: There a few things that I crave during a cold New England winter and one of them is a warm bowl of chili. I recently cooked a &#8220;really good chili&#8221; [ - Lin] with a lot of veggies, beans, ground turkey breast and ground bison. The mixture slow cooked for over 6 hours, which was part of the secret to making &#8220;really good chili&#8221;. Another part of the secret was the bacon I slow cooked in the crock pot for 45 minutes prior to adding all the other ingredients. The final part was luck because I didn&#8217;t have a recipe and winged the whole thing. Grilling in December: Hoping and praying for a repeat of last year&#8217;s unusually mild winter, we took full advantage of the mid 50 degree weather we had recently and grilled some meat. Grilled lamb chops with some rosemary, garlic, pepper, salt and olive oil is one of our favorite meals. The Hors d&#8217;oeuvre that we will forever bring anywhere we go from here on out: Behold, hogs in a blanket from Food &#38; Wine. I&#8217;m a big fan of finger food and one of my all-time favorites are pigs in a blanket. This is similar, but better. Definitely try them with a mixture of dijon mustard and a chutney (we used hot pepper jelly and hot tomato). Now who&#8217;s having a holiday party?! Scotch, scotch, scotch: Single malt whisky is another one of those things I crave during the late fall-winter. I can drink whisky any time of the year as it is one of my favorite pastimes, but I tend to consume the majority of my yearly consumption of it during the colder months. Lin too. Cheers! Brunch with pastries that came from heaven: I may be one of the few people in the world that doesn&#8217;t really care for brunch, but if Farmstead Table in Newton did brunch regularly, I may be swayed. During Newton Centre&#8217;s annual Holiday Stroll, FST opened its doors to the brunch crowd and gave us a something special. Some of the highlight&#8217;s included the delicious pastries below. Full post to follow. While Lin was away, Jon was home with the dog and working: Every year, Lin travels to Chicago the week after Thanksgiving for work. It&#8217;s tough timing right after Thanksgiving, especially the traveling, but we make do. Her trip includes an annul deep-dish pizza and this year&#8217;s was from Lou Malnati&#8217;s. In an epic Boston vs Chicago deep-dish pizza showdown last year, we pitted frozen and shipped Lou Malnati&#8217;s against Lena&#8217;s America&#8217;s Test Kitchen recipe. She won hands down, but Lin says it was still nice to check out the original place. Read of the Week: Where Food Meets Porn: Ruth Bourdain And 50 Shades Of Chicken Author F.L. Fowler Reveal All From the BE Archives: Cocktail Trends in Boston by me. In case you missed it: Fogo de Chao Brings Brazil to Boston Bar Menu at Pigalle Boston Cocktail Summit: Whiskey and the Bar What do you crave in the winter?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-chili-chicago-scotch-and-home-cooking/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Last Word: A Birthday, Chocolate, Zagat, and Clams</title>
		<link>http://beantowneats.com/the-last-word-a-birthday-chocolate-zagat-and-clams/</link>
		<comments>http://beantowneats.com/the-last-word-a-birthday-chocolate-zagat-and-clams/#comments</comments>
		<pubDate>Fri, 16 Nov 2012 13:36:34 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Bourdain]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Dates]]></category>
		<category><![CDATA[Zagat]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7453</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! Beagle-Style Birthday: Last weekend kicked off with a birthday dinner for Jon at Regal Beagle with some friends. As always, our meal was fabulous, but I discovered a new favorite appetizer: Gorgonzola-stuffed, bacon-wrapped dates. I could have eaten the entire plate myself, and for $5 (for 4 dates), these little bites are a must-try. Best of Taste Boston: Purfections chocolate. Monday brought with it Boston Magazine&#8217;s Taste Boston, where I found my new favorite chocolate. You might know by now I am not the biggest chocolate fan, but these little discs from Purefections was simply incredible. While their P2C2 (chocolate, the caramel, the peanut and potato) top-seller was featured in Food and Wine, I fell in love with their simple dark chocolate with a hint of chili powder and sea salt.  Purefection chocolates would make a great gift for any chocolate lover this holiday season (or treat yourself!).  Event of the Week: 30 Under 30. Zagat and Google Boston partnered for Boston whose-whose-type event at the Boston Public Library to honor Boston&#8217;s top talent for under the age of thirty. The list of honorees can be found here. Meal of the Week: Farmstead Table. We could not be happier for our neighborhood friends Chefs Chad and Sharon Burns for the recent reviews in the Globe and Improper. I discovered a new menu item last night: Clams in a mild creamy-garlic sauce with bacon. Not only where the clams delicious, but Sharon&#8217;s now-famous smelt bread was perfect for mopping up leftover sauce. Jon went with his favorite for dinner, Pan-Seared Cod (featured image). In a lovely and generous birthday gesture, the staff brought out an Apple Tart for Jon&#8217;s birthday; it was so good we were almost fighting for who got the last bite (he won, being the birthday boy ). Clams Apple Tart What we are looking forward to this weekend: Bourdain! Once again, Anthony Bourdain will take the stage at Symphony Hall as part of his Guts and Glory tour. If it&#8217;s anything like the show him and Eric Ripert put on last year, we are in for a treat. Read of the Week: It&#8217;s a toss up. Read both, they are pretty hilarious. Hater&#8217;s Guide to William-Sonoma Catalog Guy&#8217;s American Kitchen &#38; Bar NY Times Review From the BE Archives: What went down during Bourdain and Ripert&#8217;s good cop, bad cop routine in 2011. Highlight of the Week: Being a part of #MurrayAid and help raise $6,000 for Seattle bartender Murray Stinson&#8217;s medical treatment. In Case You Missed It (posts from the week) Taste Boston 2012 Fall Musings at Canary Sq Spiced Apple Bourbon Happy Thanksgiving Everyone!]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-a-birthday-chocolate-zagat-and-clams/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The Last Word: Waban Kitchen, Infusions and More Sandy</title>
		<link>http://beantowneats.com/the-last-word-waban-kitchen-infusions-and-more-sandy/</link>
		<comments>http://beantowneats.com/the-last-word-waban-kitchen-infusions-and-more-sandy/#comments</comments>
		<pubDate>Fri, 09 Nov 2012 13:57:57 +0000</pubDate>
		<dc:creator>Lin</dc:creator>
				<category><![CDATA[Weekly Roundup]]></category>
		<category><![CDATA[bolognese]]></category>
		<category><![CDATA[Bourbon]]></category>
		<category><![CDATA[Murray Aid]]></category>
		<category><![CDATA[Newton]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7354</guid>
		<description><![CDATA[Our week in review: snippets of food, drink and fun stuff that didn’t make it in to a full post but we thought good enough to share.  Happy Friday! We love to support local business, so when Newton&#8217;s new Waban Kitchen opened up this week, we were chomping at the bit to check it out. Full suggestion to follow once they have gotten their feet wet, but just this small taste was enough to make us want to go back. Soon. The Harvest Moon (earl grey-infused gin, creme de violet, maraschino, lemon; $12) Chef Fournier&#8217;s Famous Bolognese with House Made Rigatoni; $15 / $25): This one led Jon to proclaim it&#8217;s one of his favorite bolognese dishes, and with an Italian gourmet cook for a mother, you had better believe he has high standards. Jon also had the Waban Kitchen’s Signature Five-Spice Roasted Half Chicken (not shown) with Black Garlic Mashed Potatoes, French Green Beans &#38; Chicken Jus for $24, which he describes as deliciously unlike any roasted chicken he&#8217;s ever had. Perhaps inspired by Waban Kitchen&#8217;s tea-infused gin, Jon was busy in the kitchen this week working on this own infusions of a spiced bourbon, syrups of mint and basil, and of course, an earl-grey gin infusion (Which is easy to make: 750ml of dry gin and 4 or 5 tea bags. Steep for 2 hours, then bottle). Spiced Bourbon (Recipe from Imbibe, altered slightly by Jon) 750 ml Maker&#8217;s Mark Bourbon Whiskey 3 Gala apples 2 whole star anise 4 whole cloves 5 cinnamon sticks Tbsp of Peppercorns Core and cute each apple into 8 pieces. Combine all ingredients in a sealable container (mason jar works well), cover, and let rest at room temp for 24 hours. More Infusions: From left to right, cranberry-infused gin, small batched barrel-aged cocktails, mint and basil simple syrups and the makings of raspberry simple syrup. Who&#8217;s coming over for a cocktail?! Read of the Week: Meghan from Travel Wine Dine writes a personal and touching post, reminding us all in Boston of the hardships that are still going on in New Jersey. From the BE Archives: A year ago to the date, we were excited about the small plates and winter cocktails you can find at Teatro. Event not to be Missed: This One&#8217;s for Murray at jm Curley on Sunday. In Case You Missed It (posts from the week) Boston Cocktail Summit: How the Spirit Industry Works Oak Long Bar and Kitchen&#8217;s Fall Menu We are looking into ways to help out those in need from Sandy; any suggestions?]]></description>
		<wfw:commentRss>http://beantowneats.com/the-last-word-waban-kitchen-infusions-and-more-sandy/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>
