bluepointe toasted lager

What’s Brewin’- Blue Point Brewing Company’s Blue Point http://bluepointbrewing.com/bpbc/about/our-story/

There’s a lot of pleasure to be had sipping an excellent brew in an old historic setting like the Warren Tavern on Main St. and Warren St. in Charlestown, MA, a site where the early British colonists gathered in the days leading to what became the American Revolution.

The brew we sipped was Blue Point Toasted Lager, created by Mark Burford and Pete Cotter, two guys who loved beer, who opened their own brewery 17 years ago and have won six awards for their brews. This lager is the most popular and is available year-round in drafts, kegs, barrels, bottles and cans.

The coppery brew is ‘toasted’ in a brick oven and is 5.5 percent ABV. It’s a great balance of hops and six different malts. Blue Point recycles its used mash to local dairy farms where it replaces more costly feed for the cattle. The cows, the brewers say, “love it.” Learn more about the brewery at www. http://bluepointbrewing.com/bpbc/about/our-story/

© Bryce Vickmark. All rights reserved. www.vickmark.com 617.448.6758

Paul Smith’s College student wins Almost Famous Chefs regional competition

Competing in the New England regional S.Pellegrino Almost Famous Chefs Competition recently in Cambridge, MA, Dominick Tironi, a culinary student from Paul Smith’s College in upstate New York, was named the winner for the New England regional and will continue on to Napa for the finals competition, joined by his chef mentor Chris Coombs, dBar, Dorchester, MA.

Tironi, who had never cooked in a solo competition previously, won with his Winter Lamb Roulade with kale and parsnip puree. Judging the competition were Chefs Jody Adams of Rialto and Trade, Cambridge and Boston; Bill Brodsky, Boston Nightlife Ventures; and Nicholas Calais,The Colonnade Hotel, Boston, along with Chris Coombs and David Verdo of Chopps American Bar and Grill/Marriott Burlington.

Next for the young culinarian is the final competition in CA, March 13-16 with other regional winners. Winners will also receive a $10,000 cash prize and one-year apprenticeship with one of the country’s leading chefs.

ACF honors Northeast chefs, students & foodservice professionals

ST. AUGUSTINE, FL – Chefs, students and foodservice professionals from the American Culinary Federation’s (ACF) Northeast and Southeast Regions gathered for professional development and culinary trend seminars at ChefConnect: Baltimore. The conference took place at the Baltimore Marriott Waterfront, Baltimore, Feb. 15-17.
Conference topics included food pairings, vegetable-based and meat-alternative entrees, gourmet ice cream desserts, sustainable seafood, allergy-conscious and gluten-free cooking and how to build relationships with local farmers.
Presenters included James Corwell, CMC, executive chef, The Pacific Union Club, San Francisco, and inventor of Tomato Sushi; Jeffrey Quasha, CEC, CCA, executive chef, Memorial Health University Medical Center, Savannah, Georgia; and Kimberly Warner, senior scientist, Oceana, Washington, D.C. For a full list of presenters, visit http://www.acfchefs.org/ChefConnectBaltimore.
Regional awards were presented to Northeast Region chefs and students during the conference.
The following ACF Northeast Region award winners will compete for their respective national titles at Cook. Craft. Create. ACF National Convention & Show, Orlando, FL, July 30-Aug.3.
ACF Northeast Region Chef Educator of the Year
* Ray McCue, CEC, assistant professor, Johnson & Wales University, Providence, Rhode Island; ACF Rhode Island Chapter
ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award
*Robert Milam, CEC, AAC, chef instructor, Boone Career Center, Foster, West Virginia; ACF West Virginia Chapter
ACF Northeast Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®
*Thomas Long, CEC, AAC, executive chef, Sodexo at Franklin & Marshall College, Lancaster, Pennsylvania; ACF Harrisburg Chapter
ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers
*Students representing ACF Eastern Long Island Chefs Chapter, Riverhead, New York
ChefConnect: Baltimore award recipients in ACF’s Northeast Region listed below were recognized for their outstanding contributions to ACF, goodwill in their communities and/or culinary excellence.
ACF Northeast Region Chapter of the Year
*ACF Rhode Island Chapter; Providence, Rhode Island
ACF Northeast Region Chapter Achievement Award
*ACF Epicurean Club of Boston; Boston
*ACF Long Island Chapter; Long Island, New York ACF Columbus Chapter; Columbus, Ohio
*ACF Harrisburg Chapter; Harrisburg, Pennsylvania *ACF Rhode Island Chapter; Providence, Rhode Island
Northeast Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Conference

ACF Northeast Region President’s Medallion
*Robert Forquer, CEC, AAC, retired, Johnstown, Pennsylvania; ACF Conemaugh Valley Culinary Association
*Ray McCue, CEC, assistant professor, Johnson & Wales University, Providence, Rhode Island; ACF Rhode Island Chapter
*Michael Miello, CEC, Food Fanatic chef, US Foods, Perth Amboy, New Jersey; ACF Northern New Jersey Chapter
ACF Northeast Region Cutting Edge Award
*David Banks, CEC, AAC, executive chef, Harry’s Savoy Grill and Ballroom, Wilmington, Delaware; ACF First State Chefs Association Pittsburgh Field Club; Pittsburgh, Pennsylvania
Redstone American Grill; Plymouth Meeting, Pennsylvania
More than 450 chefs, students and foodservice professionals attended ChefConnect: Baltimore, hosted by ACF Greater Baltimore Chapter and ACF Nation’s Capital Chefs Association. The conference was a part of ACF’s Signature Series, which provides professional development for chefs and culinary students through educational programs, conferences and competitions. Learn more about the conference at http://www.acfchefs.org/ChefConnectBaltimore, Facebook.com/ACFChefs or on Twitter @ACFChefs.
Sponsors of ChefConnect: Baltimore are: Allen Brothers, Inc.; American Technical Publishers; The Beef

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Wine of the Week – Gloria’s “Old Vines” Cailin’s Cuvee 2010

Cailin’s Cuvee 2010 from Gloria’s Old Vines on California’s North Coast is a tribute to a real little girl, Cailin Elizabeth Calllaghan. daughter of the winery’s Managing Partner John Callaghan, celebrating her birth. With limited production – only 87 cases – it’s another example of the quality and value that is coming from small California producers these days.
We love it for its bright fruit, well crafted to make a highly drinkable, modestly priced wine that delivers quality. Old vines produce a lower yield of superior quality grapes.

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What’s Brewin’ – Shock.Top Shockolate Wheat

We were surprised to discover that a nice Belgian style wheat ale turns out to be an Anheuser Busch brand.
Schockolate Wheat is an unfiltered beer (for natural cloudiness, the brewers say), and is aged over cocoa and vanilla beans for a full-bodied, hearty seasonal ale. With a rich brown color, it offers a heartier sipping experience than your ‘usual’ mass market brews, but, alas, does contain artificial ingredients, a fact it discloses on the label. Interesting to see the influence America’s rapidly burgeoning craft brewers have made on the mainstream!

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Wine of the Week – Marchese Fumanelli Terso Bianco 2009

Marchese Fumanelli has been making wines in Italy’s Valpolicella region since 1470. This lovely white is distinctive with its blend of 50 percent Garganega and 50 percent Trebbiano Toscana. Golden green in color, it delivers an elegant balance of fruit and minerality with a nose of white acacia blossoms and honey. We loved it for its distinctiveness and notes of fresh apricot, apple, mint and eucalyptus. Totally different from other whites,it delivers a unique experience that we found captivating. The wine is 13% ABV. The wines are imported by Pasternak Imports in the U.S.

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Sign up for Boston Wine Expo Seminars

There are a host of ways to learn more about wine, beer and spirits at this year’s Boston Wine Expo at Boston’s Seaport Hotel and World Trade Center, Feb. 14-15.Take a look at the many offers and make your reservations!

This year’s lineup again will include a variety of highly regarded educational programs from top winemakers and industry experts from around the world.

With nearly 40 topics ranging from food and wine pairings, “Sipping Smarts: Wine Basics,” and vertical tasting flights of the world’s most sought-after grapes, class is now in session:

SATURDAY, FEBRUARY 14th
• 11:00am – 12:00pm: “Languedoc: The Frontier of French Wine” – $35.00

• 11:00am – 12:00pm: “The New World of World-Class Wines: New York” – $35.00

• 11:30am – 12:30pm: “Sipping Smarts: Wine Basics with Leslie Sbrocco” – $35.00

• 12:00pm – 1:00pm: “The Secret Life of Pinot Noir” – $45.00

• 12:00pm- 1:00pm: “Opus One Winemaker Michael Silacci: Beyond the Icon – Looking Backward and Looking Forward: A Vertical Tasting of the 1988, 1996, 2001 and 2010 Vintages” – $95.00

• 12:30pm – 1:30pm: “Iconic Wines of Spain with Patrick Mata, Winemaker and Wine Importer Extraordinaire” – $40.00

• 12:30pm – 1:30pm: “Central Otago: The Burgundy of the Southern Hemisphere – $30.00

• 12:30pm – 1:30pm: “Tenuta Santa Maria alla Pieve, the Bertani Family’s Veronese Estate Winery” – $45.00

• 1:30pm – 2:30pm: “The Biodynamic Approach to Winemaking with Rudy Marchesi of Montinore” – $30.00

• 2:00pm – 3:00pm: “Sake…Is it just for Japanese Cuisine?” – $35.00

• 2:30pm – 3:30pm: “Decadent and Delicious: Sweet Wines of the World” with Professor Ed Korry, Department Chairman at Johnson & Wales University and President of the Society of Wine Educators – $35.00

• 2:30pm – 3:30pm: “Exploring the Treasures of Argiano’s Tuscan Estate” – $40.00

• 3:00pm – 4:30pm: “Complete Ten Year Vertical of St. Estephe’s Chateau Meyney” with its rising star winemaker Anne Le Naour and Jean-Christophe Calvet of Aquitaine Wine Company – $35.00

• 3:30pm – 4:30pm: “Argentina’s New Terroirs-: A Journey of Discovery” – $30.00

• 3:30pm – 4:30pm: “Wine Words: Learn the Language of Wine” – $30.00

• 4:00pm – 5:00pm: “Scotch versus Irish Whisk(e)y” – $35.00

• 4:00pm – 5:00pm: “Craft Beer Cellar Beer Smart Academy” – $30.00

• 4:00pm – 5:00pm: “The Cool Climate, World Class Wines of the Finger Lakes” – $30.00

• 4:00pm – 5:00pm: “Wine Spectator Presents… Taste Like a Pro, 201” – $35.00

SUNDAY, FEBRUARY 15th:
• 11:00am – 12:00pm: “Taste some of Italy’s Best Olive Oils” with Johnny Madge – $25.00

• 11:00am – 12:00pm: “The Wines of Uruguay” – $25.00

• 11:30am – 12:30pm: “Sipping Smarts: Wine Basics” with Leslie Sbrocco – $35.00

• 11:30am – 12:30pm: “Opus One Winemaker Michael Silacci: Beyond the Icon – Looking Backward and Looking Forward: A Vertical Tasting of the 1988, 1996, 2001 and 2010 Vintages” – $95.00

• 12:00pm – 1:00pm: “Cheese and Wine Matching Seminar” with Brad and Brian Wasik of the Wellesley Cheese Shop – $40.00

• 12:00pm – 1:00pm: “New England Cider: The Lost Apple Project’s Ciders with a Supporting Cast of Artisan Cheese and Salumi” – $30.00

• 12:00pm – 1:00pm: “Rock ‘Em, Sock ‘Em…a Shootout Between the wines of Chile and Argentina” – $35.00

• 12:30pm – 1:30pm: “The Amazing Story of Barolo with Ciro Pirone, Director of Italian Wines, Horizon Beverage” – $45.00

• 12:30pm – 1:30pm: “Domaines Albert Bichot Verticals: Grand Cru Clos Vougeot and Meursault les Charmes” – $45.00

• 2:00pm – 3:00pm: “Frog’s Leap Presents -The Art of Winegrowing – Organic, Biodynamic and Dry Farming: A Presentation on the Implications on Wine Quality with a Cabernet Sauvignon Vertical” lead by John Williams of Frog’s Leap Winery, Napa – $45.00

• 2:00pm – 3:00pm: “The Republic of Georgia: Wines from Ancient Vines” – $25.00

• 2:00pm – 3:00pm: “Stefano Girelli Presents the Wines of Santra Tresa, Sicily” – $40.00

• 2:30pm – 3:30pm: “Sake and Sushi” with Hiromi Iuchi of Kuramoto Sake and Sushi from Cafe Sushi, Cambridge – $40.00

• 3:00pm – 4:00pm: “The Best of Chianti Classico Just Got Better! A Discussion and Tasting of the New Gran Selezione Classification” with Winemaker Leonardo Bellaccini as well as a Vertical Tasting of his Superb Chianti Classico Riserva ‘Poggio Rosso’ – $35.00

• 3:30pm – 4:30pm: “Wine and Chocolate: the Best Wine Matches for superb Valrhona Chocolates” – $35.00

• 3:30pm – 4:30pm: “Wine Spectator Presents…. Iconic Wines of the Pacific Northwest: a Taste of Oregon and Washington” – $35.00

• 3:30pm – 4:30pm: “The Modern Wines of Ancient Greece with Ted Diamantis, Founder of Diamond Wine Importers” – $30.00

• 4:00pm – 5:00pm: “Gin versus Vodka: the Title Fight” – $30.00

• 4:00pm- 5:00pm: “Cognac Seminar” with International Cognac Expert and Author, Becky Sue Epstein – $45.00

The Boston Wine Expo is reserved for ages 21+. Tickets are on sale and available by visiting: http://www.wine-expos.com/buytickets. Weekend tickets and discount group tickets are also available.

The Seaport Hotel & World Trade Center is located at 200 Seaport Boulevard in Boston, MA. For directions and more information, please visit: http://www.seaportboston.com.

Boston Wine Expo sponsors include Infiniti, Citizens Bank, Alex and Ani, xfinity, Wines of Argentina, Hope Family Wines, National Wine Agency – Georgia Ministry of Agriculture, Cooper Smith, Maine Tourism, Humboldt Imports, Celebrity Cruises, Maple Leaf Farms, Lodi Wine Grape Commission, Taste New York, Legends from Europe, Italian Trade Commission and Massachusetts Beverage Business.

ABOUT THE BOSTON WINE EXPO:
Founded in 1991 by the Boston Guild of Oenophilists, the Boston Wine Expo has grown into one of the most well-known and respected wine events in the country. Over $1,400,000 has been donated to local charities by the Guild including Tufts Medical Center’s Summer Camp Program for Children with Disabilities – the major beneficiary. Over 27 local charities have benefited from the Expo over the event’s history. Other organizations that have received considerable funding include the New England Center for Homeless Veterans, Dana Farber Cancer Institute’s Pan Mass Challenge and the Massachusetts Coalition for the Homeless. For more information, please visit: www.wine-expos.com.

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