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Last Monday, Camille "Frenchie" Babine, my father-in-law, passed away. and would have turned 96 years old in October. However, no matter how old you are when you pass, life is still too short. For the last twelve years, Frenchie and Marjorie, his wife, have lived in my home and I've never once regretted opening my doors to them.
Although the endangered nature of numerous fish species often take front and center in the news, they are not the only aquatic creatures which are in peril. Consider the vaquita (Spanish for "little cow"), a rare species of porpoise, which is in dire danger of becoming extinct.
The second week of Dine Out Boston has started, and it seems that less restaurants are participating this year. BostInno recently noted that about 172 restaurants are participating, down from 194 last year. During this time, some of the restaurants which are not participating are running their own dining specials, such as AKA Bistro in Lincoln. AKA Bistro has a special Lunch Menu ($20.
Last week, it was reported that Chef Mario Batali spent $410,000 to purchase a liquor license for Babbo, his new Boston restaurant. Maybe he should have waited a little bit longer and bought one of the new liquor licenses that will soon be available. He could have saved at least a few hundred thousand dollars.
I don't have a valid excuse. I should have done it years ago but, for no specific reason, it didn't happen until recently. Friends advised me to do it, and I read very positive comments in the press, but it just didn't motivate me sufficiently. However, after doing it once, I know that I must do it again, and then again. And I am here to urge others to do the same.
I'm fortunate to live in Massachusetts, where local seafood is available, from Island Creek Oysters to Nantucket Bay Scallops, from Lobster to Cod. Right now, a flood of tourists are visiting Massachusetts, checking out places like Rockport, Hyannis and Provincetown.
It's true that new restaurants get the lion share of publicity from food writers and restaurant reviewers. In fact, there often is a rush to be the first to review a new spot, though prior etiquette meant reviewers often waited three months or so before reviewing a new restaurant.
The wines of Alsace, mainly white and produced from grapes such as Gewurtztraminer, Muscat, Pinot Blanc, Pinot Auxerrois, Pinot Gris, Riesling, Sylvaner and more. As I've said repeatedly before, Alsatian wines are generally not on the radar of the average consumer but they should be. They can often provide excellent value and taste. They are enjoyable while young but can also age well.
While recently in Vegas, my friends and I ate lunch at Beijing Noodle No.9, in Caesar's Palace, a place I positively reviewed five years ago. My experience this time was equally as positive, and I got to try several more dishes than I had previously.
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. ********************************************************** 1) Travessia, an "urban" winery in New Bedford, has recently announced a partnership with fine wine wholesaler M.S. Walker Inc.
Five years ago, while in Las Vegas, I had an excellent dinner at Abriya Raku, a Japanese restaurant which then seemed to be a hidden treasure. Located in a small, Asian shopping center off the Strip, it was highly unlikely you would just stumble upon Raku. The area was filled with dozens of Asian restaurants, from Korean to Chinese, Thai to Japanese.
Seafood sustainability is a complex issue, especially for consumers. They feel overwhelmed by the myriad of issues and often are unwilling to take the time and effort to ask the necessary questions of a seafood purveyor or restaurant to determine whether a specific seafood is sustainable or not.
Wine isn't as popular as it used to be, and beer is becoming a more favored choice. For several years, some have claimed that Millennials were the future of wine, that they would consume more wine than any previous generation. I voiced my doubts, worried that all of the new craft beers and spirits might capture the attention of Millennials.
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