PAUL Bakery, an iconic French bakery, will open in May in Boston’s Downtown Cross in the BNY/Mellon building with a dedicated portion of the space as Le Restaurant de Paul, a full service restaurant with an extensive menu of classic French cuisine, its first restaurant in the U.S.
The grand opening (with a date yet to be announced) will be attended by PAUL USA Phillippe Sanchez, along with Fabien Fieschi, Consul General of France, based in Boston and Rosemarie Sansone, president of the Downtown Boston BID.
In addition, there will be a more casual seating section inside PAUL Downtown Crossing where patrons can order their favorite croissant, sandwich or salad from cashiers at the main bakery case and sit down for a quick meal. Alongside the expansive bakery case is a coffee and juice bar for patrons to pick up a made-to-order Lavazza coffee or a fresh squeezed juice drink.
PAUL also offers catering (for breakfast, lunch, or even office parties) for nearby offices and stores.
At the opening a vintage Citroen will be out front, shipped in from France so people can have their picture taken with it. Afterwards, it will be driven around Boston in the coming weeks, introducing folks to PAUL.
It’s appropriate during the week we celebrate Earth Day to look at a winery that is nothing if not sustainable. Stemmari, has been honored with the European certificate, EMAS, for its many green practices in its farming. The winery is solar powered, does pruning by hand, and adds organic matter and nutrients to enrich the soil in which its grapes grow. This very nice rosé displays fruity notes of raspberry and blackberry, bringing reminders of summer. The winery is more than 50 percent underground and contains heated solar panels on its roof to help it produce 3,500 gallons of water a day.
This wine is delicate and fresh, 12 percent ABV. Sicilian wines date to the Greek and Roman era, but today, this winery, Feudi Arancio, makes its wines in a traditional villa in stainless tanks. in 2002 Feudo Arancio became the first Italian winery to receive the ECO Management and Audit Scheme 2 certification for its entire production chain. Feudo Arancio assessed its initial environmental condition, drafted plans for environmental impact improvements and committed to an external auditing system that evaluates the results of these projects. A computerized system monitors both cultivation of the vines and harvesting.
CHICAGO – Celebrating Earth Day, the National Restaurant Association highlights its Conserve Team and program, an educational resource for restaurant operators, chefs, and employees looking to improve their environmental footprint and implement cost-cutting solutions.
The team consists of Laura Abshire, the NRA’s Director of Sustainability and Government Affairs, and Jeff Clark, Program Director, who will be at the annual May NRA Show at McCormick Place in Booth #581 in the Conserve Solutions Center. Eight educational programs on sustainability are planned during the Show –
· True Tales of Unexpected Triumph: The Bumpy Path to Sustainability (Saturday, May 16, 11:30 AM)
· Why Focusing on the Planet and People Builds Profits: Industry Movers and Shakers Explain (Sunday, May 17, 10 AM )
· Tales from the Trenches: Sustainability and the Gritty Side to Savings (Sunday, May 17, 1 PM)
· “When in Doubt, Throw it Out” Isn’t Cutting it: Identify & Slash Food Waste (Monday, May 18, 11:30 AM)
· Savvy Chefs Leading Sustainable Change (Tuesday, May 19, 10 AM)
The full list of education, FOODamental, and World Culinary Showcase cooking sessions can be found at https://ww4.aievolution.com/nra1501/index.cfm?do=cnt.page&pg=1007
From an island off the coast of Scotland, the Bowmore Islay 12-year-old Scotch offers an entry into a world of deep, rich, peaty Scotches aged in North American Bourbon barrels. The amber/golden single malt is complex with flavors of lemon, honey, peat and smoke.
It’s mellow and mild, conceived of as a tribute to the first Islay malt. Enjoy the long, smooth and complex finish over ice or straight up.
This week calls for an additional wine – a red. It is Radio Boca Tempranillo, 2013 from Hammeken Cellars, a producer of beautiful and often elegant Spanish wines from two Danes who moved to Spain to chase their dreams and make wines in Valencia. Radio Boca Tempranillo is a playful wine that they describe as an “international collaboration between Danes, Spains, Americans and one plain jane.”
“Don’t settle for boring wines!” the winemakers declare. The Radio Boca brand is one with wines from vines that are 25 to 50 years old, grown on a mountainside for “altitude with attitude.” When you try Radio Boca, you “turn up the volume” of your personal radio, your voice, and tell others about the wines. Radio Boca Tempranillo is smooth and rich, 13 percent ABV. Perfect as a wine by the glass, it, like many of the wines we like a lot, offers value to both diners and restaurateurs. This year it was rated 90 points by Guia Penin. Go to www.hammekencellars.com.
This lovely 2014 Robertson Winery Gewurtztraminer Special Late Harvest 2014 is rich and smooth with good balance of sugar and acid. Very moderately priced at retail – $10 – it makes a special wine by the glass offering with scents of honeysuckle and rose petals. Robertson points out that it contains both sulfites and milk for those with sensitivities.
The grapes are planted in Karoo soil on well-drained mountain slopes in order to use the prevailing sea breeze to cool the fruit, extend the ripening period and build flavor. The South African winery is located in an old stone church on the Breede River in the Western Cape. The aromatic Gewurtztraminer is a real treat – a not too sweet option with lots to offer.
Dark and carmel-y, this delicious brew from Anderson Valley Brewing Company in Boonville, CA delivers scents of expresso, dark cherries and rich toffee. It is a boon – pun intended – for beer drinkers who love dark stouts and savoring deep flavors. The beer, with a creamy mouth feel, has 5.8% alcohol and is a deep ebony color with a mahogany tinted head. This beer has won lots of acclaim and is redolent of chocolate malt and oats.
The brewery has a long history, having first opened in 1987. Barney Flats is available on draft and in 12 and 22 oz. bottles, year-round. We were Guinness drinkers for a long time and still tend to order dark beers first. We were introduced to it recently at La Brasa in Somerville, MA and were delighted to discover a new favorite. Learn more at www.avbc.com.