Photo: Richard Wolak Photos/Flickr
LOCAL BITES
Competition Never Tasted So Good…
TONIGHT at 6:30pm, Gordon’s Fine Wine and Culinary Center in Waltham hosts a Chef Cook-Off between Tryst’s Paul Turano and Andy Husbands of Tremont 647. Guests choose the winner in this Iron-chef taste off as Turano and Husbands race to prepare three courses featuring a secret ingredient. Click here for more information.
Chef to the Rescue!
Steve Johnson, head chef and owner of Rendezvous Restaurant in Central Square, Cambridge, will participate in the Buzzards Bay Swim on July 2nd, an annual fundraiser organized by the Coalition for Buzzards Bay. All proceeds from the Buzzards Bay Swim will go toward the preservation of this coastal environment, including the resurgence of its native shell fishery. If you would like to sponsor Steve Johnson, click here.
A Food Tour of Roslindale
Lester Esser, a personal chef based in Roslindale, is offering ethnic and artisan food tours of the area on Saturdays in July and August. These guided tours last three hours (10am-1pm) and include stops at the Roslindale Farmers Market, as well as at European-style bakeries, Greek, Mexican and Lebanese markets, an Italian butcher shop, a gourmet cheese shop, a Halal butcher, and a boutique wine store. Phew! The next tour is July 9th. For more information, visit Lester’s website.
A Backyard Ocean
How about a farmers market of the freshest seafood summer in New England can offer? Starting at 5:30pm on July 9th, guests can shop for local fish, oysters and lobsters at the garden outside the Chillingsworth Restaurant in Brewster, MA. Afterwards, stay for a multi-course dinner prepared by chef Nitizi Rabin featuring the market’s seafood and other local summer produce. Call 508.896.3640 to reserve a spot at dinner. For more information click here.
Young Gourmands In the Making
A new “foodie club” has exploded at the Amesbury Public Library. Guests prepare sushi and gluten-free treats, and taste high-end chocolates and cheeses. But the members are a lot younger than you’d think! The club, for students 12 and under, develops the palate and stimulates culinary conversation. Learn more about participating here.
Foodies and Fenway Fans
The new cookbook Diamond Dishes profiles 19 MLB players who love to cook through photos, recipes and interviews. For one, Red Sox favorite Adrian Gonzalez talks about his food memories and reveals his recipe for “Crazy Good Guacamole.”
Local Wines Arrive at the Wayland Farmers Market
Three Massachusetts farm wineries (Coastal Vineyards in South Darmouth, Turtle Creek Wines in Lincoln, and Obadiah McIntyre Farm Winery in Chartlon) will join the Wayland Summer Farmer’s Market for their 2011 season, thanks to a passing vote by the Wayland Board of Selectman. For more information about the Wayland Summer Farmer’s Market, click here.
A New Public Market for Downtown Boston
Following in the footsteps of Philadelphia, Seattle and Milwaukee, Boston will have its own, year-round Public Market for local foods, beverages, flowers and more. On June 25th the Patrick-Murray Administration released a comprehensive plan to move the Public Market forward (follow the progress here, as well as on Twitter, using #MassPublicMkt). The Public Market is hoped to create dozens of construction jobs, plus 200 permanent jobs when it opens, and generate an estimated $15.5 – $19.5 million in annual sales for local producers.
Rootbeer Returns
Rootbeer and stout-braised beef short ribs? A root beer pickle? A root beer float spiked with a mix of Tuaca and vanilla vodka? You betchya! Chef Paul Turano of Tryst Restaurant in Arlington, MA, brings Tower Root Beer (a third-generation, family-owned business, based in Somerville, MA) back to the table on Sunday, July 17th, at 6:30 pm. To inquire or make reservations for the three-course, prix fixe Tower Root Beer dinner, call Tryst at 781-7641-2227.
NATIONAL TREAT
DIY: Beer at Home
Home Brewing is back! Whether the sudden interest in homemade beer is a product of the economy or refined tastes, American’s are turning to their basements and backyards and making their own beer. Membership in the American Homebrewers Association has doubled in the last five years, and the Association’s director recalls 2009 statistics showing a 16% revenue increase for Home Brew supply shops. Read the NYT’s profile of the growing movement here.