What’s Brewin’ – Matchless Hops The New Fruit IPA

Matchless Beer’s IPA pairs bitter notes with bright tropical fruit. You get hints of pineapple, papaya, and later, mango and nectarine. We’re not sure we picked up on the honeydew and cantaloupe at the end but it’s a tasty brew, bright and medium-bodied. Matchless calls it a take on a New England style IPA, fruity and 6.8 ABV. No fruit, the brewer tells us, was harmed in the making of The New Fruit IPA. in Tumwater, WA.


Coppola launches award-winning Diamond Collection

GEYSERVILLE, CA – Francis Ford Coppola Winery recently released its Diamond Collection wines in cans. The three premium whites – Chardonnay, Pinot Grigio, and Sauvignon Blanc – are expected to solidify the winery’s position as the leading premium wine producer in the canned category.

Coppola has been making canned wines since 2002 and in 2004, introduced its Sofia Minis, 187 ml mini aluminum cans of Sofia Blanc de Blancs sparkling wine. Today, Chardonnay, Pinot Grigio, and Sauvignon Blanc have been added to the portfolio of 250 ml cans in a portable, lightweight 4-pack. Go to http://www.TheFamilyCoppola.com.


Barbara Lynch’s Stir celebrates 10 years

BOSTON – Chef Barbara Lynch is commemorating the 10th anniversary of Stir, her demonstration kitchen and cookbook store and a space for her team and guests to eat, drink, gather, and learn.

Part kitchen, bookstore and classroom, it offers a variety of demonstration classes where guests watch chefs prepare an evening menu, observing the cooking techniques and processes as they produce a meal.
The restaurant’s Chef’s Table classes seek to make the space one for an intimate dinner party where guests mingle and enjoy the five course tasting menu, asking questions of the chefs and paying homage to Lynch’s Menton and No. 9 Park and their respective tasting menus.

There are also wine, cookbook and hands on classes at the Waltham St. Stir where the celebratory events include:

Sherry at the Dinner Table with Melodie Reynolds and Chef Scott Jones on August 10th ; The Food and Music of New Orleans on August 13 with Cookbook Buyer Johnny Siever; All About Honey with Max Aleman and Chef Michele Carter, August 15th ; All About Pastry with Max Aleman and Chef Donna Yuen, August 27th.

Support Victim Rights Law Center 2017 fundraiser

BOSTON – This city’s Victim Rights Law Center holds its annual fundraiser, Shining Star Gala, this year on Thursday, September 28 at 6:30 p.m. at the John Joseph Moakley U.S. Courthouse on the Fan Pier at One Courthouse Way.

VLRC offers resources and help for sexual assault and rape victims/survivors in Boston, MA and Portland, OR. The group of attorneys provides numerous resources from free education and employment to housing and pro bono legal aid.

The Gala this year presents it 2017 Champion Award to Gloria Steinem, renowned writer, lecturer, political activist, and feminist organizer.

The event, emceed by Boston City Councilor Ayana Pressley, gives its 2017 Leadership Award to Gloria Steinem, who will be introduced by 2012 Leadership Awardee Professor Anita Hill.


A distinguished group of restaurants will take part with bites and cocktails and will include Karen Akunowicz, Myers + Chang, Liz Berman, The Sleepy Baker, Joe Boudreau, The Palm – Boston, Nick Dixon, Lincoln Tavern Restaurant, Jared Forman, deadhorse hill, Giovanna Huyke, La Fábrica, Tony Maws, Craigie on Main and Kirkland Tap & Trotter, Cassie Piuma, Sarma, Michael Scelfo, Alden & Harlow and Waypoint, Ana Sortun, Oleana, Ezra Star, Grand mixologist, Drink, Gregory Torrech, The Beehive, and Douglass Williams, Mida.

Become a sponsor and join premier law firms, businesses and philanthropic individuals helping VLRC, which was the first law center in the U.S. to dedicate itself solely to serving the legal needs of sexual assault and rape victims and helping restore their lives after attacks. Go to www://www.victimrights.org/



Winebow Group expands distribution into RI

RICHMOND, VA – The Winebow Group recently began distribution In Rhode Island, increasing its reach to 21 states across the U.S. The RI business is now overseen by Mary Masters, vice president and general manager of Winebow New England, and Arjun Dewan, executive vice president, Wholesale East.

Victory Brewing redefines lagers

DOWNINGTOWN, PA – Victory Brewing Company recently unveiled Home Grown New American Lager with six varieties of American whole-flower hops and 4.8 percent ABV. The hops – Azacca, Cascade, Centennial, Chinook, Citra and Mosaic – pair juicy, resinous aromas with a mix of low-bitterness and citrus flavor plus a touch of malt, the brewer points out. It’s currently available in PA, NJ and DE.

Oxbow Brewing Co. creates a tart saison with hints of lobsters

NEWCASTLE, ME – The brewers at Oxbow Brewing Co. created what they call “a salted funy-tart saison” with lobsters added in to offer what they called “a light-handed” lobster twist to bring “maritime funk into the beer.” They added a dozen lobsters to the boiling kettle of grain, cooking them in the mash for 12 minutes. The beer, Saison Dell’Aragosta, is said to be slightly boozy and refreshing, a rich dark brew.

Diner en Blanc returns to Boston Sept. 9th

BOSTON – Diner en Blanc is coming back to Boston Saturday, Sept. 9 to a location to be announced at 5:45 p.m. that day!

The city is one of 70 international locations to host the unique experience – a delightful gathering of some 2,500 people all dressed in white in an undisclosed public space, the location of which will be revealed minutes prior to the event. Guests arrive with tables, chairs and picnic baskets in-hand to create an over-the-top, elegant picnic. Once the party is brought to life, guests mingle, dine and dance. Then, the party disappears as quickly as it began.

Registration to participate happens in three stages: Phase 1 is for members who attended the previous year; Phase 2 is for new members who are referred by Phase I attendees; Phase 3 is for guests who sign up on the waiting list. Sign-up now at boston.dinerenblanc.com/register.


Local hosts of Le Dîner en Blanc Boston, Samantha Kanter, Anna Berezina and Kelly Early, are leading the way, organizing over 40 volunteers to help bring this exciting tradition to life in their hometown. The team fell in love with the concept at previous events (Boston Children’s Museum’s Waterfront Terrace in 2016; Boston City Hall Plaza in 2015; Moakley Federal Courthouse in 2013), and are looking forward to adding their own local flair this fall.

The evening is filled with visually breathtaking moments including the waving of a cloth napkin to mark the beginning of the dinner and the lighting of sparkler wands to encourage guests to get up, mingle and dance. When, at the end of the evening the trumpet sounds, guests pack up their belongings and head back into the night, leaving behind no sign of their revelry.


To maintain the uniqueness of Le Dîner en Blanc as well as stay true to tradition, guests must observe certain requirements and follow a few rules:

  • Once confirmed, each guest’s participation becomes mandatory, regardless of weather conditions. This is a rain or shine event.
  • Dress code: elegant and white only. Originality is encouraged as long as it is stylish and tasteful.
  • Table setting: all white!
  • Champagne and/or wine. Beer and hard liquor are prohibited.
    • As per Massachusetts regulations, guests cannot bring their own alcohol. Guests wishing to enjoy wine or Champagne, must reserve online through the Dîner en Blanc’s e-store. Guests are welcome to bring their own non-alcoholic beverages.
  • To ensure that the location secret is kept undisclosed until last minute, guests must meet at their assigned departure location and are escorted by a Le Dîner en Blanc volunteer.
  • In order to leave the event location as clean as when they arrived, guests are required to leave with all their belongings, leftovers and litter.

Le Dîner en Blanc guests must bring:

  • A table, two white chairs and a white tablecloth.
  • A picnic basket with fine food and proper stemware and white dinnerware.

Picnic baskets by local food partners (to be announced soon) can be pre-ordered and picked up on site. Guests choosing this option must reserve online through the Le Dîner en Blanc e-store during the registration process.

This year, Kobrand Wines is the exclusive wine and Champagne Taittinger as the exclusive Champagne for the event of the 2017 edition of Le Dîner en Blanc in Boston. For complete details, check out boston.dinerenblanc.com







Sofitel New York team gets a new chef

NEW YORK – This past Spring the Sofitel team at Gaby Brasserie Francaise welcomed a new team member, Robert Hohmann, who brought more than 20 years experience in hospitality and catering to his post as executive chef. The restaurant focuses on light, season fare with American and French influences. He joined the establishment from four years as executive chef at The Roosevelt New York Hotel and before that, executive chef at The Warwick Hotel New York. Visit http://www.gabynyrestaurant.com/

Art Science in Cambridge gets new culinary leadership

CAMBRIDGE, MA – Cafe Art Science, exploring the frontiers of tomorrow here, is seeking to be “the most original, vibrant and forward-looking restaurant on the planet,” says founder David Edward who is also a Harvard professor. The establishment recently named new culinary leadership by Bar Directo Tenzin Samdo, most recently with Tavern Road in Boston and earlier, Trade in Cambridge and Chef de Cuisine Carolina Curtin of Haley.Henry Wine Bar and Menton. Along with pastry chef Giselle Miller, who’s been with the restaurant since last Fall, new director of operations Salvatore Rappo (Eataly Boston), and general manager Mark Grande (Bondir), the team will lead the “restaurant’s frontier exploration,” the restaurant announces.