Foodies of New England Magazine by Richard Bridges

FREE! Spring/Summer 2011

Baba Sushi

Personality, the Secret Ingredient Have a Gluten Free Summer! A Real Food Revolution at Armsby Abbey Berbarian Farms The Freshest Produce in Metro-West Wine Review Wines of Distinction Dessert Bananas Foster

Worcester’s Best Chef

Congratulations to Executive Chef Tim Quinn, who won the Iron Chef portion of the Worcester’s Best Chef Competition at Mechanics Hall!

The Worcester’s Best Chef charitable culinary competition is the premier culinary event throughout Central New England and boasts the most exclusive, creative, & finest epicurean masterpieces to be found anywhere.

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Spring/Summer 2011 Contributors Publisher: Mercury Media & Entertainment, LLC Managing Editor: Domenic Mercurio Contributing Editor: Julie Grady Social Media: Jodie Lynn Boduch Much Ado Marketing Writers and Contributors: Matt Webster, Alina Eisenhauer, Ellen Allard, Jeff Haynes, Elaine Pusateri Cowan Professional Photography: Scott Erb & Donna Dufault Erb Photography Art Director: Rick Bridges Richard Bridges Design Website Developer: Jeff Lerman, Cold Spring Design Account Managers: Dianne Potenti, Henry Agudelo, Tina Anderson Foodies of New England Magazine Box 380 Sturbridge MA 01566 domenic@mercurymediallc.com scott@erbphoto.com jodie@muchadomarketing.com All content ÂŠ2011, Mercury Media Entertainment All Rights Reserved Printed in USA Foodies of New England assumes no financial responsibility for errors in advertisements. No portion of Foodies of New England, advertising or editorial, may be reproduced in whole or in part without the express written permission of the publisher. The information contained in this publication is believed to be accurate, however the publisher does not guarantee its accuracy. The opinions expressed by others within this publication are not necessarily those of the publisher or its employees. By accepting advertising neither Foodies of New England nor Mercury Media Entertainment is endorsing or guaranteeing the quality of service or products within those advertisements. Every effort is made to ensure that the advertisements come from reputable companies, however we cannot take responsibility for how an advertiser deals with the public.

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Contents Features

Personality, the Secret Ingredient Meet Wilson Wang, owner of Baba Sushi in Worcester, MA.

A Real Food Revolution at Armsby Abbey Armsby Abbey is more than just a local brewpub.

Berbarian Farms

Michael Berbarian, of Berbarian Farms, takes photographers Scott Erb and Donna Dufault on tour of the farm.

The New Way to Eat Sushi Check out whatâ&#x20AC;&#x2122;s new in sushi with tips and tricks and even a cranberry, brie and bacon roll.

Chicken Parmigiano This classic dish is the true barometer of Italian restaurants everywhere.

The Peopleâ&#x20AC;&#x2122;s Kitchen Domenic Mercurio, Jr. grills TPK chefs Bill Nermeroff and Steve Champagne in this behind the scenes Q&A.

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Departments

Gluten Free Ellen Allard, The Gluten Free Diva, with some mouth watering summertime recipes!

Beer Review Matt Webster takes a look at Milk Stout

Desserts Alina Eisenhaur, owner of Sweet creates Bananas Foster

Healthy at Home Elaine Pusateri Cowan takes us through her delectable salmon paradiso with dill honey butter and grilled romaine salad.

Wine Review

Take a virtual tour of Italyâ&#x20AC;&#x2122;s wine country. First stop: Abruzzo

Something to Drink? Creativity and originality are the main ingredients for this local bartender

70 Foodies of New England

Improving quality of life with quality healthcare

front row: Patricia Zub, M.D.; Robert Maloney, M.D.; Kaku Badoe, M.D., F.A.C.P. back row: Gary Tanguay, M.D., F.A.C.P.; Tad Casper, P.A.

385 Grove Street Worcester MA 01605 | 508-791-2508 | www.chadwickmedical.com

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Letter

from the

Editor

Welcome to Foodies The past few months exploded with culinary creativity and interesting goings-on, particularly in Central New England. With so much culinary talent and such an array of interesting epicurean happenings in the central Massachusetts marketplace, we were forced to dedicate much of this issue to that sprouting region and I’m told every bit of research was delicious.

A Foodie is passionate about food. Just like a good student has a thirst for knowledge a Foodie wants to learn all he or she can about food. Now does that mean you need to know the difference between a beefsteak tomato and a heirloom tomato? No. You just have to love great food and want to learn about it. So welcome to Foodies, the magazine that explores great food and shows off unique culinary gems from all over New England.

Take, for example, organic farming at Berbarian Farms in Northboro (p. 22); there, you’ll find the freshest, most high quality produce available. Wondering which of your favorite local chefs use that local produce in their entrées? Just check out The People’s Kitchen on Exchange Street in Worcester. (p.60) Chefs Nemeroff and Champagne are fresh-food focused and experiment with all kinds of terrific ingredients. The only rule: everything comes from local farmers. Supporting the local economy through best practices in farm-to-table is the perfect way to give New England diners the freshest, most innovative cuisine, such as Nemeroff’s 21-dayaged beef from the Double J Farm. An entrée that goes perfectly with a Sallis Castrum wine, one of our picks featured in Wines of Distinction (p. 66). Low in sulfites and 100 percent Italian, you can’t go wrong with this exceptional bottle. Let’s not forget dessert. Alina Eisenhauer, of Worcester’s stylish and delightful dessert bar Sweet, divulges her recipe for Bananas Foster (p. 40). Along with recipe, she indulges our curiosity, revealing the reasoning behind her methods. It’s clear why she’s been chosen as a featured chef on Food Network—twice. Oh yes, of course… there’s always that drink before dinner, an aperitif of sorts. Why does the award-winning mixologist Dave Delaney ask, “What kind of day did you have?” Writer Jeff Haynes finds out first-hand in Something to Drink (p. 70). Not in the mood to go out but still want something truly fabulous, colorful and unique? Award-winning Sushi Master - Wilson Wang of Baba Sushi will teach you everything you need to know in A New Way to Eat Sushi (p. 34). First-rate sushi right in the comfort of your own home; it’s simple, fast and beyond delightful. Still have hankering for something a little on rich side that won’t ruin your beach body? You came to the right place. Healthy at Home by Elaine Pusateri Cowan (p. 50) is the place for inspiring and delectable dishes. I dare you to get through the Salmon Paradiso piece without salivating all over these glossy pages. Consider it a challenge. Bon Appetit—Buon Appetito—Buen Provecho—Guten Appetit

Domenic Mercurio, Jr. Editor/Publisher

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Personali Written by Domenic Mercurio, Jr. Photography by Scott Erb and Donna Dufault

The adage is, a good personality is contagious. If that’s true, Baba Sushi’s Wilson Wang should be classified as a full-scale epidemic. Weidong “Wilson” Wang’s infectious laughter in the dining room and consummate schmoozing expertise among sushi connoisseurs should get him upgraded to a pandemic. “My personality is a little happy,” he explained. “Most of the Chinese sushi chefs are so serious, so reserved. Not me, I like people more than I like preparing sushi for people. Sushi is my excuse to make people happy.” And happy they are. In 2007, Wilson proved he really knows how to put it on the plate when he took top honors at Worcester’s Best Chef culinary competition, earning the Judges’ Choice Award. At that time, he was just getting underway at Baba and decided to make a splash with sushi in a market that had once belonged to Italian-American chefs and experts in Mediterranean fusion. Judged by a panel of seven culinary experts and award-winning

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ity...the Secret Ingredient chefs, Wilson’s entry received high marks. “I just knew I would win. I had a new restaurant, a very unique concept, and my sushi is so delicious and looks so good!” An award-winning sushi restaurant was a far cry from Wilson’s computer science expertise. Living in his home province of Shandong in Northeast China until the mid-90s, Wilson was tempted by thoughts of moving to the U.S. Despite his desire to expand on his computer science background, Wilson recognized his expertise in crafting sushi would be welcomed by many health-conscious American restaurantgoers. And so, he turned to the restaurant business to “add life” to his career choice. The Western World got the better of Wilson’s curiosity and he landed on U.S. soil in 1994, leaving his family behind to have a go at the American Dream. From his first stop San Francisco to Las Vegas, Memphis and Cambridge, Wilson’s tour of the States led him to become one of the most sought-after sushi masters. Even

Harvard University offered Wilson a position teaching a sushi course as well as the opportunity to open a sushi bar on campus. A flattered Wilson admits that “[Harvard] always hires extraordinary people.” And while he was forced to refuse the Ivies due to extensive travel demands, he was pleased to be considered to satiate the sushi cravings at one of the nation’s most elite academic institutions. Another nation’s elite also shares in Wilson’s cutting-edge cuisine: the Chinese Royal Family. Dong Chogn Xia Cao, an incredibly intense herb that grows on the foothills of the Himalayas, was once exclusively used in food preparation for Chinese royalty at the Imperial Palace. Now this very rare herb is used—quite sparingly—to enhance tea and soups at Baba. “This was only for the Chinese Royal Family,” Wilson insists. “Now, I brought it back for my customers in Worcester.” Such gracious hospitality is another part of his beaming personality, a part that continuously appears not only in the man, but on the man’s menu in the

form of tea service. Wilson has been treating patrons to a truly sensational offering, Pu Tuo Tea, or as he calls it, Kung Fu Tea. This delightful brew comes from red tea leaves traditionally allocated for Chinese aristocracy at the Imperial Palace. It boasts a smoky, almost woody aroma and as a result Wilson advises it “must be sipped slowly in our tiny Chinese cups.” These tiny cups are incredibly delicate, handpainted beauties that have aeration slots that magnify the already-intense flavor. Wilson pays $300 for a mere two-ounce bag of this marvelous brew, but doles it out to his patrons as if they were in attendance at his daughter’s wedding. Wilson’s charisma wasn’t always front and center. Touring the U.S. for years did help him gain useful experience with respect to sushi, but he didn’t get to add his secret ingredient, his larger-than-life, stellar personality. That came when he ventured to Boston and connected with an old friend, who had just graduated from Harvard School of Business. (Continued on page 16)

Foodies of New England

(Continued from page 15)

Wilson’s friend had designs on opening a Japanese restaurant in Cambridge’s Harvard Square, so Wilson joined him as the sushi chef. The venture, as is turns out, was too expensive for the location. So, as if Horace Greeley whispered to Wilson himself, “Go West, young sushi master,” Wilson followed his instinct and headed for Chestnut Hill in Newton.

Chef Wilson Wang of Baba Sushi

There, in 1997, he opened Oiishi, the first of two premium-dining establishments. The second, Oiishi Two, came on the scene only a year later in Sudbury. More than ten years later, both restaurants are still striving, each filled not only with customers but warm memories. “I remember meeting Ming Tsai at Oiishi,” Wilson says as reminisces about the famous international restaurateur and chef. “He would come in with his newborn son and we would talk about sushi and [his restaurant] Blue Ginger.” With a resume bursting with more qualifications (master sushi chef at Zipango in Worcester, owner of Tapanyaki in Franklin) and a keen desire to open even more venues, Wilson reflected on Worcester as a would-be destination for sushi. And in 2006, his business

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sense led him to led him to open Baba, a boutique-style establishment resembling a quaint, New England cottage on the outside with a modern yet romantic sushi bar on the inside. Wilson’s eye for design is yet another talent to add to his ever expanding resume, a talent that is entirely evident at Baba. The dinning room boasts natural green-leaf tones, bamboo accents and a new partially covered patio that accommodates guests year-round. “I wanted to increase the space, but I also like to give my friends a change of atmosphere.” What’s next for Wilson? To answer that, one must pose the question “What’s next for sushi?” Taking sushi to the next level requires commitment. In fact, Wilson returns to China every year to keep up on the latest sushi techniques; he remains up-to-date on innovations by dropping in on his friends at Oya in Boston; and he meets with Iron Chef sensation Masaharu Morimoto at his New York City restaurant Morimoto. “I have so much respect for his abilities and I loved to watch him on Iron Chef America. He’s so entertaining,” admits Wilson. Being true to his craft, Wilson likes to remain ahead of the sushi master pack, but even though he’s well aware of the best practices used in many sushi restaurants, he insists, “You don’t want to follow someone; you want someone to follow you.”

Ergo, organic. Elements of sushi are already organic, but customers want more and Wilson wants to give them more by taking sushi to the next level in Worcester. “Sushi patrons want organic,” he explains. “Tuna is wild and, therefore, organic. Salmon, on the other hand, is said to be farm-raised and so we can never know exactly what they feed it.” According Wilson, Baba is already sourcing organic rice. Wilson’s inherent inertia continuously pushes him forward, however, his priorities remain the constant. Leaning over, a very serious expression on his face, Wilson reveals his top three priorities going forward in the restaurant business: “One, quality. Two, quality. Three, quality. His top three concerns? “One, clean. Two, clean. Three, clean.” The open kitchen shows customers what sushi masters are doing and how clean Baba is. They trust our food because we are the only open-kitchen sushi bar in Worcester. We don’t want to hide anything. Our quality is top!” Always determined to give his patrons the utmost happiness they seek in their sushi experience, Wilson’s philosophy is surprisingly simple: “high quality, clean sushi with a fun, comfortable atmosphere.”

Baba Sushi 309 Park Ave., Worcester, MA 508.752.8822

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A Real Food Revolution at AR

Written by Julie Grady Photography by Scott Erb and Donna Dufault

In a world filled with national restaurant chains, wholesale retailers and flavors that are concocted in chemical factories, what does it mean to produce real food? Considering the grand illusion that food should already be real, this is something that calls for a little deliberation. If food is suddenly real, what was it before? Was it the opposite of real-fake, false, feigned, artificial, untrue? In all actuality, we’re guessing that its just a marketing ploy. But isn’t it a scoche scary that what should be a norm is now a novelty? We can only be left to speculate. But amidst this trend in labeling food as real, there are craftsmen, the artisans who continue to feed the world with fresh, honest and natural products. One such artisanal establishment is the localvore haven Armsby Abbey, with its passion for all things purely pabulum. “You see these commercials advertising real food-what does that even mean?” ponders Alec Lopez, owner of Armsby Abbey. Located at 144 Main Street in Worcester, the Abbey is more than just a local brewpub. It’s a godsend for local and regional food producers and farmers. “Our mission is simple: to do the best we can. For us that means only using handcrafted items,” explains Alec. “We make everything from scratch here and use local products in the process.” And while the beer may be anything but local-rare brews reign supremethose lucky enough to be featured are always handcrafted and Alec handpicks them himself. Apparently, beer isn’t the only thing handpicked by Alec. “My day starts at the farm. The greatest part of my day is picking,” he confesses. “There’s a zen in that. There’s a huge connection to everything, being at one with your inventory.” With all this integrity abuzz, it’s no wonder the Abbey is a special place to eat and work.

Foodies of New England

Raspberry & Spinich with Sliced Almonds and Chevre

RMSBY ABBEY

The Abbey roster includes nine chefs, two pastry chefs and 32 other employees, all of whom undergo-at minimum-a two-month training regimen. It’s no wonder there’s a sense of pride carried throughout entire establishment. “When we forge for nettles at the first break of spring, it’s like a fever runs through the whole building,” describes Alec. And once those nettles appear on the menu, the fulfillment settles in. “You know the person that raised [the crop]. Not only do we have a sense of pride in what we do, but it gives patrons a sense of pride in where they’re money is going.” Working closely with family-owned Berberian Farm in Northborough, Alec has found ample ways to feed the community, both literally and figuratively. “It’s about community involvement. We’re constantly exploring the farms around us, creating networks,” says Alec. “It’s amazing how many great farms there are with great food and great products, just no marketing teams.”

New England Slate - Bridgid’s Abbey, Blue Chevre, Shy Brother’s Hannahbells with Artisian Salami, Candied Almonds, local seasonal fruit, Wildflower Honey and our Homemade Seasonal Preserves.

In 2008, when Armsby Abbey was born, farm stands weren’t exactly a hot commodity. Now, with homesteading appearing as a popular trend, Alec is trying to educate. And he’s succeeding. After a formal submission to begin the central Massachusetts chapter of Slow Food International, Alec and his wife are taking Slow Food’s eco-gastronomic approach and applying it not only to the Abbey, but to our very own community by attempting to create farmer’s markets and instruct others on home and urban gardening. “There has been this great push in the general consciousness toward [eating local],” Alec observes. “We thought we would have a narrow passage of people like us, but the whole world came through our door. Everyone from our favorite farms to old women to people who enjoy great beer.” It’s this overall enjoyment of food and beverage that encapsulates Alec’s drive in the industry. “I’m from Argentina. I grew up with the baker’s son riding his bike down the street selling baguettes every day. I was raised on good wine and fresh food.” Moving to the U.S. in his later years, Alec quickly realized (Continued on page 20)

Foodies of New England

(Continued from page 19)

“We make everything from scratch here and use local products in the process.” And, while the beer may be anything but local, rare brews reign supreme those lucky enough to be featured are always handcrafted and Alec hand picks them himself.

that the American way of consumption-cheap and colossal-wasn’t his style. “I remember my friends drinking cheap beer, but it never tasted good to me.” Eventually, Alec opened with specialized beer at The Dive Bar. From there, he went on to open the Abbey. Similar to The Dive in brew selection, but also offering up gourmet pub grub; initially, food was there just to compliment the offerings at the bar. “We were pounded by the demand for food, but we only have this tiny kitchen,” says Alec. “The demand just kept growing and we were faced with this dilemma: people were waiting an hour for a table. But, they were happy about it.” This astonishing turn of gastronomic delight has urged Alec to expand the Abbey. Acquiring the property next door, the kitchen will soon be across the hall, enabling an addition of 30-35 seats, and hopefully cutting down the waiting list. So what’s next for Alec? Carbs. Crust, his bakery, is set to open its doors in mid-August. “Everything I do is out of selfishness,” he explains. “The Dive was created because I didn’t want to drive an hour for craft beer. We created the Abbey out of my desire to become a chef, as well as to expand our beer reach. Making the bread there just made sense.” But the irony, the wonder, lies in the bread. After all, he just wanted to provide the Abbey with its own supply and break even. Virtually no risk. “The funny thing is, we’re already getting restaurants that are interested in buying our bread.” Still skeptical? The first words to greet you on the homepage of the Abbey’s website: artisan and craftsman, along with definitions. Artisan: A worker who practices a trade or handicraft; Someone that produces items, such as cheese or beer, in limited quantities using traditional methods. Craftsman: One who creates or performs with skill or dexterity especially in the manual arts. Even in line with the Miram Webster Dictionary, Armsby Abbey just can’t get any more real. Armsby Abbey 144 North Main St., Worcester, MA 508.795.1012

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Tomato & Feta Salad

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The Freshest Produce in Metro-West Photography by Scott Erb and Donna Dufault

Foodies of New England

Berbarian Farms is owned and operated by Michael Berberian, located at 68 Otis Street in Northborough, Massachusetts.

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Gluten Free

Written by Ellen Allard Gluten Free Diva www.glutenfreediva.com Photography by Scott Erb and Donna Dufault

Ellen Allard is the Gluten Free Diva (www.glutenfreediva.com). She is a recipe developer, food writer, food photographer and food videographer who frequently posts on her upbeat gluten free blog about gluten free and dairy free recipes. Ellen is passionately dedicated to informing readers about the benefits of embracing healthy gluten free and dairy free eating.

Farmers Mark Gluten Free E If you’re a gluten free foodie (and I am), one of the most exciting features of living in New England is the plethora of farmers markets that begin dotting the landscape in late spring, making gluten free eating a cinch. When you eat fresh, unprocessed (or minimally processed), unpackaged foods, eating gluten free couldn’t be easier. Found everywhere from street corners to corporate parking lots to town greens, visit a local farmers market with your reusable grocery bags in hand, return home with a motherlode of fresh veggies and fruits fit for a royal gluten free feast. Right up there with baseball and apple pie, a quintessential American experience includes a colorful and delicious trip to any one of the many farmers markets found throughout New England. Be prepared for overflowing baskets of fresh blueberries, homemade ice cream and zucchini still dripping with dew. The advantage to purchasing vegetables, meats, bread, herbs and spices, or cheese and milk from local growers is that not only are you able to eat gluten free food that is fresh, often organic, in season and grown with an eye towards sustainability, is that you help farmers maximize profits by eliminating the middle man. What a fabulous way to ensure that you feed yourself and your family with an eye towards healthy gluten free eating and maximum nutrition and do your part to help the farmers who make this possible. For more information on farmers and artisan markets in New England, pick up a copy of “Markets of New England” by Christine Chitnis.

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kets Make Eating A Cinch!

Foodies of New England

Roasted Chickpeas Ingredients 1 15 oz. can chickpeas, drained and rinsed 1 tbsp olive oil ½ tsp chili powder ¼ tsp smoked paprika ¼ tsp garlic powder ¼ tsp sea salt 1/8 tsp ground chipotle pepper Pour chickpeas into a bowl. In a small bowl, mix chili powder, smoked paprika, garlic powder, sea salt and chipotle pepper. Add olive oil and spice blend to chickpeas, mixing until thoroughly combined. Place on 8x8 pan. Place on bbq grill for 30 minutes, stirring occasionally to keep chickpeas from sticking to pan. Alternatively, bake in 350˚ oven for 30 – 45 minutes to desired doneness. Note: These get soft if stored in a closed container.

Asian-Inspired Coleslaw Ingredients 4 c. finely shredded green cabbage 1/3 c. thinly sliced red bell pepper 1/3 c. diced red onion 1 - 2 tsp sea salt 2 tbsp chopped fresh mint 2 tbsp chopped fresh basil 2 tbsp chopped fresh cilantro 2 tbsp rice wine vinegar 1 tbsp fresh lime juice 1 tbsp sugar 1 tbsp grapeseed oil (or other vegetable oil) freshly ground black pepper Combine cabbage, bell pepper, red onion, salt, mint, basil and cilantro. In a separate bowl, whisk remaining ingredient until sugar is dissolved. Toss with the cabbage mixture and chill.

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Grilled Chicken Sammies with Curried Mango Spread Ingredients ¼ tsp garlic powder ¼ tsp sea salt freshly ground black pepper pinch cayenne pepper 1 ½ lbs skinless boneless chicken thighs 2 mangos 1 tbsp water 1 tbsp apple cider vinegar 1 tsp Dijon mustard 2 garlic cloves ¼ tsp curry powder 1 tbsp chopped cilantro 4 Trader Joe’s Gluten Free English Muffins, split in half Combine garlic powder, sea salt, black pepper and cayenne pepper. Sprinkle chicken with this mixture. Grill on bbq grill or use stovetop grill pan, until done on each side. When chicken has cooled slightly, slice. While chicken is cooking, grill the mango slices until grill marks appear, turning to cook each side. Place in food processor with water, vinegar, mustard, garlic, curry and cilantro. Process just until smooth. Toast English Muffins in toaster oven or grill to desired doneness. To assemble sammies, spread a spoonful of Curried Mango Spread on the bottom half of the English Muffin. Add the chicken and top with additional Curried Mango Spread.

Summertime Watermelon Tomato Salad Ingredients 4 c. 1” watermelon chunks, seeded 1 ½ c. halved grape tomatoes 2 tbsp chopped fresh basil 2 tbsp chopped fresh mint 1 ½ tbsp. extra virgin olive oil 3 tbsp fresh lime juice sea salt and freshly ground black pepper to taste Combine ingredients and mix well with spoon. Foodies of New England

Coming in the next issue of Foodies of New England!

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ERIN AND THE SOUL DRIVERS Get down with the Soul Drivers Soul-beltin vocal powerhouse, Erin Thornton is surrounded by some of New England’s most dynamic and road tested musicians to form a high-energy show band, complete with a blistering horn section.

BARRENCE WHITFIELD An international star whose fans include Elvis Costello and Robert Plant among others. Barrence is one of the most soulful singers in town. —BOSTON PHOENIX Barrence is still the premier Rock/R&B screamer this side of Little Richard —GLOBE Mr. Whitfield belted the songs’ boastful lyrics and rocketed around the stage like a latter-day Jackie Wilson, raising his hands and dropping to his knees with the fervor of a gospel soloist. —N.Y. TIMES

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The New Way to Eat Sushi Seafood, it’s a New England staple. Lobster, cod, scallops--no matter the mollusk, there’s something on the menu for seafood lovers. But let’s face it, les fruits de mer aren’t always a favorite. And sushi can be even more difficult for some to swallow. However, there is one way around the raw fish route: make your own! Written by Julie Grady Photography by Scott Erb and Donna Dufault

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Tools of the Trade - Sushi Rolling Mat - Rice Cooker or Pot - Large Bowl - Plastic Wrap

Sushi Rice 101

The possibilities are endless and don’t be intimidated by the illusory rigamarole of Japanese cuisine. Wilson Wang, owner and head chef at Worcester’s renowned BABA Sushi, assures that making your own sushi can be simple with the right tools. “All you need to start is a rolling mat and you can get those, or any other ingredients, at most asian grocery stores.” Before you dig in to these simple recipes, here some simple tips to literally help you get rolling. Using sushi rolling mats may seem intimidating, but don’t let that get to you. Simply keep a firm grip and gently roll the sushi toward the side of the nori where you left a tiny bit of seaweed showing. Once you near the end, use a bit of water to seal the roll. While your first roll may not look like it came from BABA’s kitchen, it is guaranteed that you will have a great time making it. Let’s roll!

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The general rule of thumb is for each cup of rice, use just over a cup of water (1 1/4 cup works well). Ideally, the rice should be tender, but still firm. Following the instructions on the packet you purchase is best because there are usually slight variations between brands. Just remember, you might have to wash the rice in cold water before cooking. Empty the cooked rice into a wooden or glass bowl for cooling and sprinkle with 2 tablespoons of rice vinegar. Fold the rice so that the vinegar distributes evenly. Cover the bowl with plastic wrap. As soon as the rice is a tad warmer than room temperature, you’re ready to get rolling.

Brie, Bacon and Cran Ingredients: 1 cup of sushi rice 4 nori sheets 3 slices of bacon small wedge of brie 2 teaspoons cranberry sauce dried cranberries

Classic California Roll Ingredients: 1 cup of sushi rice 1 1/4 cup of water 2 tablespoons of rice vinegar 4 nori sheets 1/2 an avocado 1/2 a cucumber 1 tablespoon of sesame seeds Crab Stick Preparation: Slice 1/2 an avocado into long thin strips. Do the same with the cucumber. Rolling: Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.

Preparation: Slice each piece of bacon vertically, making long thin strips. Then, cook as instructed. Slice the brie the same way: long, thin strips. The smaller the strip, the easier it is to roll (half inch wide section would do nicely). Rolling: Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick. Lay the brie down in a horizontal line, stretching from end to end. This will help the bacon stick. Next, place the cooked strips of bacon on top of the brie. Drizzle cranberry sauce over the bacon and brie. Add in dried cranberries as needed. Using the mat, roll the sushi toward the seaweed only side. Upon nearing the end of the roll, use some water to pat the nori and seal the roll. Lastly, slice the roll into 1 inch pieces using a sharp knife and serve.

Take the avocado and place it in a horizontal line on the rice, making sure to stretch from one end of the mat to the other. Repeat this using the cucumber. The less filling you use, the easier it is to roll. Gently roll the sushi toward the seaweed only side using the mat. Once you near the end, use a bit of water and pat the nori to seal the roll. Then, just slice your roll into 1 inch pieces using a sharp knife.

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Beer Review

Major Beer Category: Ale Major Style Category: Stout Sub Style Category: Milk Stout

or “Sweet” Stout or “Cream” Stout Written by Matt Webster Photography by Scott Erb and Donna Dufault

What Is A Stout? Originally a mixture of three different beers – brown, stale and pale – “Stout” is a direct descendant of the Porter style. “Brown” was considered the common beer of the day. “Stale” beers referenced the liquid that had matured in a cask, while the “Pale” beer was designated by the pale malt grown in and around London used in the brewing process. The three distinct beers were blended and were known as “three threads”. The name “stout” comes from the creamier, richer, stronger version of the original Porter described above. Historically, when a brewery offered a stout and a porter, stout was always the stronger beer. They called it a “Stout Porter”. The two words have since been separated creating two clearly distinct styles.

Matt Webster is a craft beer enthusiast, educator, event goer, blogger, restaurant adviser, private dinner consultant, celebrity video show host and above all, proudly passionate about all things beer.

What Is A Milk Stout? Using the brewing methods of the traditional Stout, this beer is distinct in that it is brewed with lactose – an ingredient that is unfermentable by beer yeast. The lactose helps to enrich the sweetness and creaminess of the beer. It also known to be a nutritious beverage for nursing mothers. Our Choice: Left Hand Milk Stout – Longmont, Colorado (www.lefthandbrewing.com); 12 oz 6-pack Why we chose this style: Have you ever had a chocolate covered banana? With hints of sweet chocolate and subtle nutty notes the beer adds a dimension to the bananas you won’t find in your local grocer. The creaminess, sweetness and silky characteristics of this beer delicately balance the texture and mouthfeel of the bananas foster. Where Can You Find It In A 6-pack: KJ Baarons, Mass Liquors, Austin Liquors, Julio’s Liquors Where Can You Find It On Draft or In The Bottle*: The Dive Bar, The Boynton, Peppercorns, The Horseshoe Pub, Loft 266 Bar & Lounge, and Sweet. ***Note: This beer may not always be available at the above locations at all times.

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Sweet Banana Foster Written by Alina Eisenhaur Photography by Scott Erb and Donna Dufault

Alina opened Sweet Pastry Shop and Dessert Bar in the summer of 2008 and has been winning awards and critical acclaim ever since, including the 2008, 2009 and 2010 Worcester Living Magazine “Best Dessert”, the 2008 City Living Magazine “Best Bakery” and the 2010 Worcester Magazine “Best Dessert.” Sweet was also featured on TV Diner and Phantom Gourmet and Alina has appeared on season one of Food Network’s Chopped and will be featured on season two of the network’s Cupcake Wars. Her recipes have even been featured in The National Culinary Review.

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Alina Eisenhauer of Sweet is known for her over the top cupcakes and innovative plated desserts, complete with beer, wine and cocktail pairings. Her expertise has been frequently highlighted in print, radio, web and television. Here, she gives Foodies the exclusive recipe for her famous Bananas Foster. New Orleans is the birthplace of Bananas Foster. There, it was discovered that a combination of brown sugar, dark rum, banana liqueur, vanilla ice cream and bananas sautéed in butter would become one of the most sought after desserts of all time. “As a pastry chef, I love to explore the world of traditional desserts and update them. Typically, I begin with a flavor of interest, but there are always a few things to take into consideration first”. For Your Consideration When creating a dessert—and when choosing the beverage to serve with it—the first thing to deliberate is the re-

lationship between the flavors involved. Do they compliment each other or contrast? And, to what extent do they interact? Is there a strong bittersweet action happening or is there a hint of lemon hiding behind the sugar? (Continued on page 42)

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(Continued from page 41)

Sweet’s Bananas Foster

Another important aspect to mull over: texture. I’m always looking to have something creamy and crunchy to make a well-balanced dessert. The more texture, the greater the depth of your dish and the more fun it is to enjoy.

Makes 1 serving

Reinvention

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What does it take to revamp a wellknown dish? Just look for what it lacks. In this case, it was crunch. This absence of texture led me to introduce spring rolls into the recipe. (Plus, I also love anything that I can dip.) If you don’t know this already, I am a big fan of fresh flavors. The banana should be able to shine on its own without the addition of artificial banana flavoring. With that in mind, I abandoned the banana liqueur, but the sauce still needed more dimension. The simple switch from dark rum to spiced rum is an easy way to add another layer of flavor to the dish. Reinventing a dish not only calls for change, but also familiar tradition. In keeping this balance, I still serve the bananas with vanilla ice cream. This way, it’s a modern interpretation that still honors and evokes the same delight as the original. For the ultimate marriage of old and new, pair this Bananas Foster with something like a Milk Stout beer. Don’t be intimated by this dish. It is simple, elegant and fun, plus it always adds a sense of excitement to the end of any meal.

Sweet Pastry Shop & Dessert Bar 305 Shrewsbury St., Worcester, MA 508.373.2248

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Ingredients • 1 banana, quartered • 4 medium-size spring roll wrappers • oil for deep frying • 2 tbsp granulated sugar • 1 cup caramel sauce (or sundae sauce) • 1 tbsp spice or dark rum (optional) Preparation • Heat the oil to 365º in the deep fryer or skillet. • Slice the banana into quarters and wrap each quarter in a spring roll wrapper—fold the edges in, then roll up. • Place the wrapped bananas, flap side down, into heated oil and fry until crispy (about 1 minute). • Remove from heat and place them in a paper bag containing the granulated sugar and give the bag a shake to coat fried bananas Caramel Sauce • Heat 1 cup of caramel sauce until it begins bubbling. • Add the rum and heat the mixture enough so it’s warm all the way through (it will bubble up and get foamy). Be careful as the mixture is extremely hot.

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Chicken Parmigiano The Barometer of Italian Restaurants Some epicures regard chicken parmigiano as an overly simplistic dish, while others argue you canâ&#x20AC;&#x2122;t even find it on menus at restaurants in Italy. Ordering such a dish might appear as a cop-out, particularly when there are so many less than pedestrian plates. So, why waste time on such a seemingly basic entrĂŠe? The answer is simple; one bite can instantly reveal the quality and innovation of the chef. Written by Domenic Mercurio, Jr. Photography by Scott Erb and Donna Dufault

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Chicken parmigiano has an intrinsic nature that echoes that of all Italian cuisine: simplicity. Comprised of what most Italian food fans adore about “the boot”, it can instantly reveal the quality and innovation of the chef. Depending on how well the elements of the dish work together, any guest can gauge the level of quality expected with more complex dishes. You just need to understand three basic elements: gravy, cheese and chicken.

Pass the Gravy Gravy is Italian-American for sauce. In this case, it’s marinara and it’s meant to run red and thin. The redder this simple tomato sauce is, the fresher it is. Darker marinara, almost brown in color, tends to indicate that it has passed its prime. A catchy rule of thumb: if it’s brown, leave town; if it’s red, pick up the bread. At its thickest, marinara should have a consistency similar to that of a purée. However, the sauce becomes more acidic as it gets thicker, which leaves many Italian foodies suffering from acida (pronounced ah-chi-dah). Luckily, ingredient number two helps to prevent this burning feeling in the chest.

Say Formaggio The dish may be called chicken parmigiano, but the cheese isn’t actually parmigiano. It’s mozzarella and it should be melted, soft and plentiful. Remember, there’s no such thing as melting the cheese too much. You’ll find that once it hits the hot cutlet, it melts and sure enough, when the sauce trickles over the chicken, it melts even more. Overly spicy sauces and spice-laden breading can easily trump the mozzarella with their intensity. One trick to thwart this: put cheese on the cutlet, add sauce and then top it off with a little more cheese. This achieves a dense texture and prevents the mozzarella from being overshadowed.

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Italian for Beginners In order to eat Italian, you have to speak it. Here are some words to help you get started. Buona serra—(Bwon-ah-sair-ah)—good evening Grazie—(ga-rah-zee-ay)—thank you Trattoria—(traht-tor-ee-ah)—eating house, restaurant Pane—(pah-nay)—bread; Italians almost always eat chicken parm with thick, spongy, nicely crusted Italian bread Pollo—(poh-lo)—chicken; it’s chicken parmigiano and not parmigiana because pollo is a masculine word, ergo the o and not an a at the end of parmigiano. Formaggio—(for-mah-joe)—cheese Dolce—(dole-chay)—dessert

Pollo Perfetto; Other places to find the very good Chicken Parm • Dino’s Ristorante Italiano Worcester, MA • Piccolo’s Worcester, MA • Rovezzi’s Ristorante Sturbridge, MA

Chicken Reigns Supreme The chicken cutlet, or cottaletta in Italian, is arguably the most important part of the dish. Differing from a fillet, a cutlet should be rather thin and very tender. Tenderness is key. Overcooking or drying-out a cutlet can be very easy. It should be pounded somewhat thin, but not so much that you can read a newspaper through it. Personal preference may vary, but you’re looking for something about half the thickness of a New York sirloin. Telltale signs a chicken might be overdone: crunchy breading, hard breading, and burnt edges. Slow cooking is one way to prevent dry chicken, a tried and true method used by Chioda’s Trattoria. When these elements come together—the freshest sauce spiced slightly with oregano, a little extra mozzarella and a perfectly pounded, tender, breaded cutlet lightly spiced and fried only in pure, extra virgin olive oil—the result is a mouth-watering gastronomic symphony known as chicken parmigiano.

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If you think you’re ready to try testing this infamous dish, a great place to start is Chioda’s Trattoria in Worcester, MA. Executive Chef Eddie Esper has proved to be a genius when it comes to chicken parmigiano. With the help of Steve Chioda, Jr., they have perfected a simple yet delicious sauce that’s light on spice and full of fresh flavor and mastered slow cooking. Buon appetito!

Executive Chef Eddie Esper

Steve Chioda Jr.

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Healthy at Home

Recipes by Elaine Pusateri Cowan Photography by Scott Erb and Donna Dufault

Elaine strives to create beauty everyday. Whether sheâ&#x20AC;&#x2122;s designing web pages or interiors, preparing appetizers or entrees and even refinishing furniture or making art, she always looks to satiate her appetite for all things artistic. As an artist, foodie, interior designer and amateur photographer, Elaine believes in the quality of a sustainable life, not just living well. Her strong sense of duty to integrate such sustainability into every aspect of domestic life begins with perhaps the most basic of all elements: diet. She believes eating well to be fundamental to well being and with a stocked pantry filled with local produce, anyone can whip up quick, fresh and delicious meals every night.

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Salmon Paradiso IngredientsÂ 1 1/4 lbs. Salmon Fillets 1 6 oz. bag Baby Spinach 8 oz. Cream Cheese 1 Teaspoon Dill 1/2 lb. Butter 16 oz. Phyllo dough 1/4 cup Honey 1. In a food processor, pulse a bag of baby spinach- set aside. 2. Pulse an 8oz block of cream cheese with one teaspoon of dry dill. 3. Add the spinach back into the cream cheese & dill mixture and pulse just until blended.

*it should be the consistency of oatmeal.

4. Preheat oven to 350. 5. Begin with a flat piece of salmon-you may fillet further with a knife or mallet. 6. Lightly oil a cookie sheet and place sheet of parchment. 7. Place two sheets of phyllo on parchment and brush with butter and repeat once. 8. Spread filling onto fillet leaving a 1/2 inch boarder I aways roll the smallest end first. 9. Place the salmon onto the phyllo and roll-use the parchment to lift the phyllo without breaking it. 10. Wrap once more in this time tucking in outside edges. 11. Brush with a little more butter and bake for 30-35 minutes at 350.Â 12. Slice into pieces an inch and a half thick. Serve with Dill Honey Butter drizzled over top. INSTRUCTIONS FOR DILL HONEY BUTTER 1. Combine 1 table spoon of dry dill, 1/2 lb butter, 1/4 cup of honey in a food processor. 2. Process until blended. 3. Prepare at least 8 hours or 1 day in advance and refrigerate.

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Grilled Romaine Salad with Crimson Crystals and Parmesan Chips IngredientsÂ 2 Hearts of Romaine 3 Tbs. Olive oil 1/2 Cup Red Wine Vinegar 1/2 Cup Parmagiano Reggiano Salt RED WINE CRYSTALS 1. Pour 1/4 cup of red vinegar and freeze until hard. - Preheat grill GRILLED ROMAINE HEARTS 1. Half 2 romaine hearts. 2. Brush with olive oil. 3. Sprinkle with kosher salt. 4. Place romaine cut side down on grill. 5. Flip and shut down heat. 6. Set aside. PARMIGIANO REGGIANO CRISP - Preheat griddle 1. Mound 2-3 tablespoons of PR cheese onto hot

griddle.

2. Cook until bubbly. 3. Lift gently around the edges. 4. Flip over mounds, then shut down heat. Assemble: chop grilled romaine, break PR crisps over romaine and finish by scraping the red wine crystals on top of everything. Also available on our website: www.foodiesofnewengland.com

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From The Kitchens of Foodies T V... Tuna Tartaki Recipe by Chef Wilson Wang Photography by Pete Lapriore About one pound of fresh Atlantic Tuna, cut from the fish market in two-inch – wide strips, about 12” long each. One strip should be enough for four people. 1. Cut the tuna across the tender (the grain) in ¼” slices. 2. Heat a sprinkle of extra virgin olive oil in a pan, sear 5 slices of tuna ONE AT A TIME on both sides. 3. Place some shredded Darkun Radish in a Martini glass for color (put in cold water 5 to 10 minutes and dry before placing in glass). 4. Place the tuna slices in a vertical position along the outside of the radish, like you’re building an upside - down cone, each slice joining the others at the pinnacle. 5. Sprinkle as artistically as possible, some Miso Wasabi Dressing, or Japanese Mayonnaise. 6. Add black or orange caviar by sprinkling with an espresso spoon. 7. Add (to taste) some colorful, green scallions.

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Rainbow Roll Recipe by Chef Wilson Wang Photography by Pete Lapriore Buy a pound of Japanese Sushi Rice. Let sit in a pan of warm water until water remains clear. This may take up to 10 times, rinsing and sitting. Use 1 part water, 1 part rice. Finally, when water is clear, leave the rice 30 minutes in water without heat. 1. Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky. 2. Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold). This is a wafer-like rectangle of seaweed to place Sushi onto. 3. Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers. 4. Apply rice to Nori along the entire piece, corner to corner. Flip the Nori over with rice facing down. 5. Place fresh crab strips along the center with slices of avocado on both sides. Roll and pat. Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode). 6. Top with strips of the following fish cut in ¼” slices: White fish, Tuna, Atlantic Salmon (not smoked), Shrimp. Alternate placement so as to create the true colorful “Rainbow” effect. 7. Garnish with avocado slices on top. 8. Add subtle amounts of black or orange Caviar and scallions. Visit us at: www.foodiesofnewengland.com

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Master Chef’s Pollo ala Limone Recipe by Chris Rovezzi (Executive Chef/Owner) Rovezzi’s Ristorante Photography by Pete Lapriore Two 4 ouce boneless chicken breasts pounded thin 2 cups fresh baby spinach 3 whole eggs scrambled small bowl of flour for dusting 1 tablespoon minced garlic 1/4 cup chicken stock 1/4 cup white wine 1/2 cup shredded mozzarella cheese Juice of one large lemon extra virgin olive oil salt and pepper to taste 5 to 6 grape tomatoes or cherry tomatoes cut in half Visit us at: www.foodiesofnewengland.com 2 oz. butter Coat the bottom of a medium size sautee pan with the oil and place it over high heat. Dredge the chicken in the flour and then place into the egg mixture. When the oil is hot enough (you should see a tiny bit of smoke start to rise from the pan) place the two pieces of chicken in the pan and cook until egg turns golden…about 30 seconds. Flip the chicken and do the same on the other side. Place the chicken on a baking pan or baking dish. Add another ounce of olive oil to the pan and place the spinach in the pan. Add a pinch of salt and pepper and sauteed the spinach just till it wilts.Turn the stove off. Place the spinach on top of the chicken. Distribute the cheese over the chicken evenly and place baking dish into a 350 degree oven. The chicken should take 15 to 20 minutes to cook through. While the chicken is cooking. Reheat the pan to high and add one more ounce of oil. Add the garlic to the hot oil; and just as it starts to turn white…NOT BROWN!!!…add the tomatoes, lemon juice and the wine. let the wine reduce for a few minutes and then add the chicken stock. Season with a bit of salt and pepper and let the sauce simmer for 2 minutes. Remove the pan from the stove and add the butter whisking until it makes a smooth glossy sauce. Transfer chicken to serving plates and top with the sauce. Mangia!

Suspended Chocolate Martini Vanilla Panna Cotta with Chocolate Vodka Gelee Recipe courtesy of Alina Eisenhauer, Sweet Pastry Shop and Dessert Bar Photography by Pete Lapriore Panna Cotta 1 envelope unflavored gelatin ¼ cup (2oz) cold water 2 cups heavy cream ¾ cup sugar ¼ tsp. salt 1 ¼ cups whole milk 1 tsp. Vanilla Bloom the Gelatin in the water. Combine the heavy cream, sugar, and salt in a saucepan and heat, stirring over medium heat to dissolve the sugar; make sure the mixture does not boil. Remove from heat. Add Gelatin to the cream mixture, blend well. Allow to cool slightly, add the milk and vanilla. Pour into glasses and allow to set in refrigerator for several hours. Chocolate Vodka Gelee 1 envelope unflavored gelatin ¼ cup cold water 1 cup simple syrup* 6 oz Chocolate vodka** Bloom the Gelatin in the water. Place the simple syrup in a saucepan and warm, over medium heat; make sure the mixture does not boil. Remove from heat. Add Gelatin to the simple syrup, blend well. Allow mixture to cool slightly, add the Vodka. Very carefully pour a layer of Gelee over the all ready set Panna Cotta and allow to set in refrigerator for several hours. Garnish and ENJOY! *Simple syrup is equal parts of sugar and water heated until all sugar is dissolved- besides being necessary for this recipe simple syrup is great for sweetening cocktails, iced tea and ice coffee. **if you do not have chocolate Vodka you can substitute 5 ounces of good Vodka and 1 ounce of a good chocolate syrup. Visit us at: www.foodiesofnewengland.com

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Pie in a Glass Recipe courtesy of Alina Eisenhauer, Sweet Pastry Shop and Dessert Bar Photography by Pete Lapriore 1 unbaked Pie Crust (homemade or store bought) 2 Granny Smith or Empire Apples 1 tbs Unsalted Butter Cinnamon Sugar Granulated sugar Whipped Cream or Ice Cream for Garnish Wine or Martini Glasses for serving Preheat oven to 350 degrees F If using homemade pie crust roll out as if you were going to place it in a pie tin but instead place it on a parchment lined baking sheet (if using store bought unroll and place on baking sheet), sprinkle generously with granulated sugar. Bake until light golden brown. Remove from oven and cool. Peel and thinly slice the apples as if for pie, toss with cinnamon sugar to taste. Melt the unsalted butter in a heavy bottomed skillet and add the apples. Sautee apples on medium heat until they are soft and cooked through but still retain their shape. Break the pie crust into pieces, reserving a few nice big pieces for garnish. Place a layer of pie crust in the bottom of your glasses followed by a layer of apples and repeat ending with apples. Take the large pieces of crust that were saved for garnish and position them sticking out of the top layer of apples, add a dallop of whipped cream or ice cream.

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Candied Nuts Recipe courtesy of Alina Eisenhauer, Sweet Pastry Shop and Dessert Bar Photography by Pete Lapriore 10 ounces nuts of your choice (salted or unsalted) 1 small egg white 1 cup granulated sugar Sea Salt to taste Pre heat the oven to 350 degrees F Line a baking sheet with parchment paper. Toss the peanuts and egg white together in a medium sized bowl until the peanuts are evenly coated with egg white. Dump the coated peanuts onto the baking tray and sprinkle with the sugar tossing to coat. Spread the peanuts in an even layer and sprinkle with sea salt. Bake for 10 min or until golden brown and the sugar looks bubbly. Remove from the oven and gently toss / mix to break up extra sugar and evenly coat the nuts. Cool completely.

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“We do our best to select sauces and flavors that are intended to perfectly complement each other. We’re confident that our guests will agree when they taste it”.

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Power to...

The People’s Kitchen Written by Domenic Mercurio, Jr. Photography by Scott Erb and Donna Dufault

Where can you go to sample menus that include barbecue calf’s tongue or house-dried beef cheek sausage? What about getting a first-hand viewing of your meal being made? And then having a Q&A with the chef? Only at The People’s Kitchen.

seasoning, inquiring minds are always encouraged. In keeping with TPK’s honest and open policy, Foodies interviewed Chef Bill Nemeroff as well as Chef Steve Champagne—all in the name of good, honest food.

Located at The Citizen in Worcester, TPK is the ultimate foodie playground; eat, inquire and learn. Food aficionados can head into the kitchen and grill the chef on his methods; they can sample haute cuisine, keep it simple with some good old-fashioned comfort food or even try something a bit more exotic. Whatever the craving, TPK can satisfy just about any insatiable appetite.

Foodies: What’s the concept behind the name The People’s Kitchen’?

Guests are welcomed to sit, eat, drink, be merry, and interact with Executive Chef Bill Nemeroff. Whether you have questions about sourcing meat or

Steve Champagne: The name also reflects a certain honesty in our product. We offer a tremendous value in high-

Bill Nemeroff: The idea for the restaurant was born out of the want to combine the culinary styles of Block 5 and Cedar Street Restaurant. We offer our guests menu honesty, a concept that many restaurants don’t adhere to. Simply speaking, The People’s Kitchen is a restaurant for the people.

quality food. Our steak prices are better than most steak houses or fine dining establishments, and the quality is superb. Our guests truly get an honest meal for an honest dollar. BN: We allow our guests to come into the kitchen and ask questions and see the quality we present at the table. It’s their kitchen. Of course, at 7:30 on a Saturday night, it’s not the wisest idea to have a group of guests walking through the kitchen, but if they want a tour and are interested in seeing our 21-day dry aging process, we’d love to have them. Foodies: How did you decide that 21 is the magic number? BN: In order to properly dry age beef, the product has to be stored in a cooler at a particular temperature for an extended time. We tested different time

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periods—7 days, 14 days and 21 days. By the end of our experiment, we determined that 21 days resulted in more tender meat; the enzymes break down the tissue in the meat, thereby naturally tenderizing it without the need for pounding, which can sometimes bruise the meat.

we’re really able to take the handcuffs off—we’re can experiment with new items that we—as chefs—want to try. (Steak Portuguese: New York Strip topped with pickled peppers, garlic butter and a fried egg). Offering our guests something new and different is what we love doing. After all, it is their Kitchen.

Foodies: Do you locally source your ingredients?

Foodies: Is everything local?

BN: We actually use a farm-to-table approach; we buy our meat from local farms that we’re familiar with. It’s important for a dining establishment to be able to source the best, freshest meat available from reliable and like-minded farmers. SC: Buying directly from local farmers also allows us to see what’s available and in season. That way, we’re able to rotate our menu every day, offering diners what’s timely and fresh, something new and different each time they visit us. By buying local and buying fresh,

SC: At TPK, we source some great international cheeses. We’ve procured some delicious Cacciocavallo, a semihard cheese from Italy, and Red Dragon, a grain mustard-laced cow cheese from Great Britain. And there are always local favorites like the Smith Gouda from Semi Farm in Massachusetts and the Grafton Aged Cheddar from Vermont. Foodies: Do you ever put your own spin on an international favorite? SC: We create a sweet sopressata, in true Italian fashion with our own dry aged pork, and an offal sausage that is

very unique and tasty. The charcuterie is really where the distinction lies for us. It’s such an investment; creating quality in this respect requires so much time. BN: It really is; watching the meat cure, ensuring it ages properly, constantly checking the curing temperature and observing how the meat responds to the process. It’s completely worth it for me, though. Foodies: Bill, what’s your favorite TPK creation to date? BN: Our fried chicken. I’m a southern boy, and our recipe is the same recipe my grandmother used when she made it for me as a young boy. We use braised mustard greens, red eye gravy, and chicken that has soaked in buttermilk for three days. Foodies: Three days? BN: Oh, yes. It’s critical for the meat to absorb as much richness from the buttermilk as possible and it really (Continued on page 64)

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â&#x20AC;&#x153;The emphasis is really on simplicity and quality. TPK is a craft restaurant, from top to bottom and right down to our beveragesâ&#x20AC;?.

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(Continued from page 62)

increases the chicken’s ability to hold the batter, creating an intensely rewarding flavor. Foodies: It’s clear that craft is important to you. BN: The emphasis is really on simplicity and quality. TPK is a craft restaurant, from top to bottom and right down to our beverages— we don’t carry big brands like Absolute vodka. We use small-batch, craft vodkas instead.

It has a pasty, meaty quality that imitates beef, and it’s pureed for a tight consistency. Foodies: What’s your culinary philosophy? BN: Cook what you know. Don’t get influenced by trends and keep your integrity about what you’re cooking. Technically, know how to cook things. If you’re going to make steak, use salt and pepper, then add from there. With that said, I do like big and bold dishes and experimenting with world flavors. In that way, I’m kind of a sauce guy. Foodies: Bill, last year you competed at the Worcester’s Best Chef and made it to the live, Iron Chef round. What dish got you there? BN: I prepared a dessert in the image of a traditional savory, comfort-food favorite, a hamburger. In this case, it was a chocolate hamburger. For the hamburger patty, I used dense chocolate mousse; the buns were made of cream puffs; and the cheese was mango gelée. I presented and plated the hamburger with a vanilla milkshake that was comprised of almond milk.

SC: One evening, I remember a guest asked for Southern Comfort. Obviously, we don’t carry it, but the guest was thrilled with what we did have—an artisanal, craft beverage from a distinctive, unique brand. Because of that, our servers undergo extensive training and education, so they’re well versed in everything we offer, which inspires confidence in our guests. Foodies: Do your guests ever get too confident? Have you ever had to compromise your philosophy, recipes or preparation methods at their request? BN: We do our best in the kitchen to not say “no.” Sometimes, our ideals are confronted and we have to decide what we’re comfortable doing. We invest so much time and effort into everything we create, even in the sauce. So, the last thing we want is to see our creation getting covered in ketchup. In short, we do our best to select sauces and flavors that are intended to perfectly complement each other. We’re confident that our guests will agree when they taste it. SC: But we do take requests and change our ingredients. After all, we are The People’s Kitchen! BN: Absolutely. In fact, it’s quite common. We have guests who are vegan and request vegetarian versions of our intensely flavored meat dishes. By principle, we’ve created a protein-driven menu, but vegetarians are people, too. We accommodate them without any difficulty. SC: But we are fairly eccentric in our approach to these dishes. Our chickpea, gluten-free burger is quite good and resembles the texture and tangy flavor of a traditional burger.

Foodies of New England

Foodies: What was it like competing live, on stage in the final competition of Iron Chef? BN: It was fun. I liked playing around with the crowd, but had to ask myself, Am I trying to win, or am I trying to do my best to represent the restaurant Cedar Street? In a competition like that, those are two very different things. It’s exciting and stressful; you open your mystery basket, look at the ingred-

-ients and wonder to yourself—live in front of a thousand people—What in the world am I going to make with quail eggs and coco puffs? So, I just started to chop my ingredients, boil the water and halfway through, I knew what I was going to do. Sometimes it comes to you as you’re getting started. Foodies: What are some of the differences between Cedar Street Restaurant, which you formerly owned and operated, and TPK? BN: Cedar Street was a place where you’d dine once in awhile. TPK is a place where you can sit at the bar and have a croque madame about as often as you’d like. Foodies: What’s next for TPK? SC: I think we’ll be busy promoting some of the events we’re working on: Farmers’ Dinners, with tables of produce to educate the community, a pig roast with Bill’s southern recipes like frog stew, chicken soup, savage corn boiled outdoors. We’ll also have more wine dinners, whisky and game dinners and maybe a cooking series on the patio. We don’t want to move too fast. After all, we’re part of the Slow Food Movement, which is about eating with your friends and family, sitting down, re-connecting, and living again. BN: There’s a reason why it’s called comfort food. Everyone can relate to it, regardless of economic or ethic persuasion. We believe in the concept of “Vive La Food.” This is how a restaurant should be, and how the food should be prepared – for real people, by real people.

The People’s Kitchen at The Citizen Wine Bar is located at 1 Exchange Street, Worcester, Massachusetts. More information is available online at www.thecitizenwinebar.com or by calling 508-459-9090.

Foodies of New England

Wine Review

Wines of

Distinction

Written by Domenic Mercurio, Jr. Photography by Scott Erb and Donna Dufault

“Vino, Arte dell’Uomo” “Wine, Art of the Man.” This is the proclamation of Marcello Zaccagnini – wine lover, art enthusiast, impassioned and incorrigible philosopher of all things cultured and good.

Nestled near the National Park of Abruzzo and surrounded by the foothills of the Appenini, Sallis Castrum is a picturesque image of old meets new, ancient turned modern, romantic but commercial.

Marcello is the son of Ciccio Zaccagnini. Together, the two Abruzzesi viticulturists created Sallis Castrum Winery in 1977, and since, have crafted wines of remarkable quality and value. Up to that point, Ciccio and Marcello sold grapes to wine makers from throughout the Abruzzo region. But, after the grape selling business slowed for the growers in the late 70s, Marcello began to direct his efforts to the slow art of making wine. Thus was born Sallis Castrum Winery. Of course, we would have never known this were it not for Marcello’s urge in 1984 to begin exporting the nectar of Abruzzo. Nestled near the National Park of Abruzzo and surrounded by the foothills of the Appenini (the Appenine Mountains), Sallis Castrum is a picturesque image of old meets new, ancient turned modern, romantic but commercial. In fact, much of the property sits on rolling hillside slopes dotted by strategically positioned sculptures visible for miles (or kilometri, of course) by passers-by. The art is undoubtedly modern and has significance to Marcello for a multitude of reasons. As he tells us, much of it communicates his love of nature and respect for the Abruzzi region, but his heart is especially in those pieces created by his beloved son.

The Cultivator’s Mindset Marcello is not a winemaker. No, he is a thinker and cultivator of goodness. His desire, pure as the land that surrounds him, is to create and provide wonderful and attainable wines of character, history, and lineage to those that aren’t as fortunate as he – those that might not have been blessed with the ways of Abruzzo, her crisp, clean air, her fertile ground, and her organic and unspoiled yield. As with much of Italy, but especially Abruzzo, there is an attachment to the land, a connection, a level of comfort and oneness which the ‘nativi’ all possess. Sure, you’ve probably heard a similar remark about European life before, but to witness its existence in Italians whose livelihood comes from the land is another matter, a changeup pitch that gets you thinking about the world around YOU in another manner altogether.

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Marcello, as passionate and determined a farmer as he was, knew he could not do the berries growing about him any justice, were he to attempt wine making himself. Instead, he sought out the natural abilities of his cousin, Concezio, and helped him refine those talents as an oenologist through education and practice. Eventually, the respect and

diligence that Ciccio, Marcello and Concezio showed Madre Terra began to pay off: not only were the berries great, but the winemaking process was producing good wines. Marcello’s conviction, however, prevented him from resting on his young laurels. He needed to ensure that the greatness that came forth from the vines morphed into great

wines, so he invested – greatly – in the equipment necessary to guaranty his success and desire to pay homage to the Montepulciano and Trebbiano grapes for which Abruzzo is know. His efforts paid off, big. With Concezio at his right hand, Marcello has been producing wines of dignity and distinction for over 30 years, and, as he likes to say, they get better and more affordable all the time. His mindset is simple, but not very common: Give to that which you want to grow. Cultivate, and you will reap.

Wines of Distinction Together, Zaccagnini and Concezio have created a mark of enological greatness in virtually any price category, particularly among $10 to $15 wines. Imported by Massachusetts distributor Rudi & Son Wine Importers, Sallis Castrum wines are available in many cities and towns from Lenox to Boston.

2007 La Botte dell’Abate As I hark back on many of Zaccagnini’s creations, of particular interest is the 2007 La Botte dell’Abate, a marvelous Montepulciano d’Abruzzo Riserva boasting the Papal seal of the Vatican, a brilliant blue, red, white and green Coat of Arms, accented with laminate gold, all on a clean, white parchment background. Inside the bottle (where it really matters) is nothing short of liquid luxury. For $12, this wine really lights a red lover’s candle. Its dryness is typical of the region’s other Montepulciano wines, but La Botte is most certainly in a class by itself. At first taste, it shows an abundance of full, rich, dried cherry fruit, followed by leathery notes and nuances of smoky cured meat at the midpalate. A subtly sweet herby quality lingers into the softly tannic finish, which is accented by more dried cherry and berry fruits. (Continued on page 68)

Foodies of New England

Quick Facts—Abruzzo Written by Julie Grady

If you don’t know what you’re talking about, at least sound like you do with this crash course in all things Abruzzo. Pronunciation: a-bruttso Location: The region is less than 50 miles east of Rome, bordering the Apennine Mountains to the west and the Adriatic Sea to the east. Wine history: In 1735, the region was under the French Bourbons, who began draining Lake Fucino and thereby creating 140 square kilometers of top notch farm land. The region produces only one DOCG and four DOC wines that have been misjudged as generic. Quickly, the region is earning a new reputation for distinguished boutique wines, however some critics are still guided by the old paradigm. The DOC wines are Contro Guerra, Trebbiano d’Abruzzo, Montepulciano d’Abruzzo and Montepulciano d’Abruzzo Colline Teramane and the DOCG wine is Montepulciano d’Abruzzo Colline Teramane.

(Continued from page 67)

As we mentioned, La Botte is a Riserva wine, which means it is barrel-aged for a little over a year in large oak casks, which give La Botte a nice, spicy fragrance and softer tannic profile. If a more expensive wine is what you’re after, try Zaccagnini’s flagship red, San Clemente. Concezio offers San Clemente in a Burgundy-style bottle, versus the typical Bordeaux glass, which accurately reflects the wine’s French Rhone style – more spice, brighter fruit, longer finish, crisper acidity, and more food-friendly than many other big reds. To its credit, San Clemente Riserva is a fabulous, jammy, focused and balanced Italian red that rivals the likes of Piedmont’s Barolo and Tuscany’s Brunello di Montalcino. In fact, if you like richness and complexity with ample fruit at the ready, San Clemente is for you. And, at around $30 retail, it can be for many of you! Salute, Foodies!

Produce: Abruzzo offers traditional products such as saffron; however, the region specializes in highquality local foodstuffs such as lamb, wine, olives and cheese. Regional highlights: L’Aquila is the region’s capital and offers the charm of a bustling Italian city, but without the massive crowds of Rome. The historic town of Sulmona was home to the famous poet Ovid and lies at the foot of the Majella massif, whose gentle slopes offer stunning panoramas. The Corno Grande is not only breathtaking, but Italy’s highest peak. A rare Eucharistic miracle is documented to have taken place in the town of Lanciano. Human flesh and blood were reported to have formed from the Eucharist during a Catholic mass around 700AD. An Abruzzo experience: Planning a trip abroad? Forego the four-star hotel and try Agriturismo, a concept adopted by local farmers who have converted their estates into rustic B&Bs. In addition to a room and some cucina genuina (authentic Italian cooking with local ingredients, something Abruzzo is renowned for), you also get a taste of the agricultural lifestyle.

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Something to Drink? My grandma would have dug this place.

Written by Jeff Haynes Photography by Scott Erb and Donna Dufault

Jeff has been writing and photographing for a variety of publications since 1995. His work has covered a wide range of topics such as art, sports, politics, real estate, human interest, business and the environment. In addition, his photography includes portraiture, promotional work for various artists, and fine art imagery seen in shows around New England. He is also a fan of all good things to eat and drink. It’s a habit -- addiction, perhaps -- that he attempts to feed daily.

Sure, she enjoyed a good drink as much as the next person—especially if the next person was my grandpa— but her appreciation for The Citizen in Worcester would really come from the fact that she was a true, old school grandma. By old school, I mean that she had no use for prefab food. Pillsbury didn’t own an inch of space in her kitchen. She made her own (and far superior) crescent rolls from scratch, thank you very much. Potato salad from the deli? Please. She had her own homemade recipe—one that rendered all other versions of the dish inferior. There’s a similar The Citizen.

philosophy

“People want to drink the way they eat,” said Bar Manager and Bartender Dave Delaney. In short, he meant people are looking for something fresh, local and in season Behind the bar, that idea translates into making homemade syrups and using simple, pure ingredients. According to Delaney, it’s part of a “cocktail renaissance.” As people are rediscovering some of the classic drinks—some of them over 100 years old—mixologists are doing their part by sticking to history and making them as authentically as possible.

Foodies of New England

This involves breaking a drink down to its basic parts, making quality choices for the ingredients, and then mixing them so the flavors can interact as they were intended. It’s quite a contrast to the world of pre-made mixes that are designed primarily to cover the taste of bad spirits, he added. For example, in Delaney’s quest to create drinks such as Millionaire of Havana and Ticket to Paradise, he saw he needed Swedish Punsch. Rather than ordering someone else’s off-the-shelf version, he kept experimenting until he concocted his very own Swedish Punsch formula. This recipe is a six-hour process and it’s all to make just one of the ingredients used in the cocktails. For people packing their own cocktail recipes, The Citizen has the tools to accommodate: eyedroppers, metal jiggers, spirits approved by the bar’s tasting panel, talented mixologists to put it all together, and even a leather bound book for customers to document the specifics of their creations. Dubbed the “Citizen’s Assembly,” the book is a throwback to recipe books kept in the bars of yesteryear. Kevin Ludy, the beverage director for Niche Hospitality, The Citizen’s parent company, started the book when establishment opened nearly two years ago. (Continued on page 72)

“For those customers who aren’t quite sure what they want to drink, Ludy, Doyle and Delaney bring plenty of creativity to the table to concoct something appropriate”. “I like to ask, ‘What kind of day did you have?’ or ‘What kind of mood are you in?’” Delaney said. “The drink from yesterday might not work today.”

Foodies of New England

(Continued from page 70)

Of course, people can and do write anything in the book besides recipes, noted Ludy. Any given page is as likely to contain a recipe as it is to contain a proclamation of “I love Travis” (referring to The Citizen’s Mixologist Travis Doyle). But Ludy wouldn’t have it any other way. For those customers who aren’t quite sure what they want to drink, Ludy, Doyle and Delaney bring plenty of creativity to the table to concoct something appropriate. “I like to ask, ‘What kind of day did you have?’ or ‘What kind of mood are you in?’” Delaney said. “The drink from yesterday might not work today.” But one thing that always works is balance. Delaney said it’s the key to mixing drinks—not too bitter, not too sweet. One of his creations, Bitter in Brazil, won him a trip to New Orleans last summer to attend Tales of the Cocktail, an international cocktail industry celebration. Delaney’s drink is a variation of Caipirinha, Brazil’s national drink, he said, noting that he wanted to “put a little spice in it.” This was the drink I had to try.

Foodies of New England

He carefully mixed Cachaça, Cointreau and Punt e Mes, setting each bottle on the bar for me to see. Delaney also added ice, bitters and an orange peel that he first wiped carefully around the rim of the glass before placing it in. The subtle smell and taste of the orange got a boost from the Cointreau. Then the punch of the Cachaça and Punt e Mes kicked in. I wasn’t sure, but I thought I tasted a very faint hint of whiskey, which Delaney said could have come from the bitters. Or, he may have been politely humoring me in my inability to isolate all the distinct flavors of the Bitter in Brazil. His creation certainly achieves the goal of balancing and blending the disparate worlds of bitter and sweet, with a succession of flavors competing for the taste buds’ attention. When mixing a cocktail, “I try to make it as multi-dimensional as possible,” Delaney said. After finishing Bitter in Brazil, I suddenly had a craving for my grandma’s homemade crescent rolls. Considering her old school ways, I’m sure that wherever she is now, she approves of Delaney’s work.

Foodies is ‘Sticky’ “Did you know that 93% of Americans read magazines, and that the most popular magazine category in the world is Epicurean (food)? Did you also know that when Americans pick up Food magazines, they read them for an average of 43 minutes – uninterrupted by cell phones, conversations, or anything else?” If you want to give your brand the attention it deserves, then ask our Foodies designers to customize an ad for you, wrapping it in the recipes and features of Foodies Magazine to make your message truly memorable. Contact Foodies at: www.FoodiesofNewEngland.com/ Advertising Opportunities.

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Restaurant Directory 5&Diner - 525 Lincoln Street Worcester, MA • 508-852-6100

Byblos Lounge - 2 Washington Square Worcester, MA

Elsa’s Bushel ’n Peck - 17 East Mountain St. Worcester, MA • 508-856-0516

86 Winter - 65 Water Street Worcester, MA • 508-459-5400

BT’s Smokehouse - 392 Main Street Sturbridge, MA • 617-251-6398

EVO - 234 Chandler Street Worcester, MA • 508-459-4240

Acoustic Java - 932 Main Street Worcester, MA • 508-756-9446

Cafe Manzi’s - 352 Shrewsbury Street Worcester, MA • 508-762-9486

Fiddlers Green and Pub - 19 Temple Street Worcester, MA • 508-792-3700

Alice’s Bistro - 83 Hamilton Street Worcester, MA • 508-926-8850

Caffe Espresso Trattoria - 19 Wall Street Worcester, MA • 508-767-1818

Firewood Café - 222 Chandler Street Worcester, MA • 508-762-4598

Allgos: Sweets and Drinks - 58 Shrewsbury St. Worcester, MA • 508-304-7129

Cellar Lounge and Wine Bar - 90 Harding St. Worcester, MA • 508-459-3049

Five Guys Burgers & Fries - 537 Lincoln Street Worcester, MA • 508-853-2000

Anh Chu - 439 Park Ave Worcester, MA • 508-752-1330

Celtic Tavern, The - 45 Belmont Street Northborough, MA • 508-366-6277

Flames Grille - 241 Southbridge Street Worcester, MA • 508-754-4444

Anokye Nom - 695 Millbury Street Worcester, MA

Center Bar & Grill, The - 102 Green Street Worcester, MA • 508-438-0597

Flats - 75 Maywood Street Worcester, MA • 508-752-1701

Armsby Abbey - 144 Main Street Worcester, MA • 508-795-1012

Ceres Bistro - 363 Plantation Street Worcester, MA • 508-754-2000

Flying Rhino - 278 Shrewsbury Street Worcester, MA • 508-757-1450

BABA Sushi - 309 Park Ave Worcester, MA • 508-752-8822

Chadwick Medical Associates - 385 Grove St. Worcester, MA • 508-791-2508

Foodworks - 120 Stafford Street Worcester, MA • 508-752-3663

Bagel Time - 194 Park Ave Worcester, MA • 508-798-0440

Chestnut’s Cafe - 10 Chestnut Street Worcester, MA • 508-757-7984

Four Seasons - 249 Lake Avenue Worcester, MA • 508-753-4823

Bancroft Commons - 50 Franklin Street Worcester, MA • 617-412-3269

Chioda’s Trattorria - 631 Franklin Street Worcester, MA • 508-419-6035

Funky Murphy’s - 305 Shrewsbury Street Worcester, MA • 508-753-2995

Bean Counter - 113 Highland Street Worcester, MA • 508-754-3125

Chopsticks Restaurant - 1083 Main Street Worcester, MA • 508-755-1075

Galway Bay Irish Pub - 186 Stafford Street Worcester, MA • 508-753-8909

Beijing Palace Restaurant -321 West Boylston St. Worcester, MA • 508-853-8880

Christo’s of Worcester - 97 Stafford Street Worcester, MA • 508-752-3765

Garden Fresh Courthouse Cafe - 204 Main St Worcester, MA • 508-753-8558

Belfry Restaurant - 59 Blackstone Road Worcester, MA • 508-751-5060

Churrascaria Ranch Cantina - 329 Grafton St. Worcester, MA • 508-792-3560

Gold Star Restaurant - 68 W. Boylston Street Worcester, MA • 508-852-7900

Belmont Vegetarian Restaurant -157 Belmont St. Worcester, MA • 508-798-8898

Ciao Bella - 402 Grove Street Worcester, MA • 508-756-2426

Grille 57 Steakhouse - 57 Highland Street Worcester, MA • 508-798-2000

Biagio’s Grill - 257 Park Ave Worcester, MA • 508-756-7995

Citizen Wine Bar, The - 134 Commercial Street Worcester, MA • 508-459-9090

Haiku - 258 Park Ave Worcester, MA • 508-459-3033

Big Joe’s Deli - 119 Shrewsbury Street Worcester, MA • 508-752-0558

Coney Island Lunch -158 Southbridge Street Worcester, MA • 508-758-4362

Ho Toy Luau Restaurant - 401 Park Ave Worcester, MA • 508-754-4929

Blue Cricket Bistro - 372 Chandler Street Worcester, MA • 508-767-1123

Coral Seafood - 225 Shrewsbury Street Worcester, MA • 508-755-8331

House of India - 439 Park Ave Worcester, MA • 508-752-1330

Blue Jeans Pizza - 270 Park Ave Worcester, MA • 508-753-3777

Corner Grille - 806 Pleasant Street Worcester, MA • 508-754-8884

In House Coffee - 225 Shrewsbury Street Worcester, MA • 508-363-1212

Bocado - 82 Winter Street Worcester, MA • 508-797-1011

Corner Lunch - 133 Lamartine Street Worcester, MA • 508-799-9866

Jan’s Kitchen - 580 W Boylston Street Worcester, MA • 508-852-0432

Boomers Sub and Deli - 93 Highland Street Worcester, MA • 508-791-5551

Cranberries Restaurant - 142 Massasoit Road Worcester, MA • 508-753-7885

Joeys Bar and Grill - 242 Mill Street Worcester, MA • 508-797-3800

Boulevard Diner -155 Shrewsbury Street Worcester, MA • 508-791-4535

Da-Lat -425 Park Ave Worcester, MA • 508-753-6036

Johnny Mac’s Bar and Grille - 455 Pleasant St. Worcester, MA • 508-755-6669

Boynton Family Restaurant - 117 Highland St. Worcester, MA • 508-756-8458

Dante’s Restaurant - 421 Shrewsbury Street Worcester, MA • 508-791-1111

Jose Murphy’s - 97 Water Street Worcester, MA • 508-792-0900

Brattle Stop Pizza - 1 Brattle Street Worcester, MA • 508-853-1442

Dino’s Ristorante Italiano - 13 Lord Street Worcester, MA • 508-753-9978

Junior’s Pizza Grille - 346 Shrewsbury Street Worcester, MA • 508-459-5800

Brew City Grill & Brew House -104 Shrewsbury St. Worcester, MA • 508-752-3862

Dooci’s Deli & Italian Specialties 294 Hamilton St. Worcester, MA • 508-797-3354

Kai Sushi Bar and Grille - 68 Stafford Street Worcester, MA • 508-770-1010

Broadway - 100 Water Street Worcester, MA • 508-753-3233 Buca di Beppo - 7 Boston Turnpike Shrewsbury, MA • 508-791-1737

Foodies of New England

El-Basha - 256 Park Ave Worcester, MA • 508-792-0222

Kenmore Diner - 250 Franklin Street Worcester, MA • 508-792-5125

In Conjuction with

www.worcesterscene.com

Kyoto - Lincoln Square Plaza Worcester, MA • 866-807-5302

Panda King - 68 Stafford Street Worcester, MA • 508-754-4999

Square One Sports Bar & Grille - 139 Green St. Worcester, MA

La Scala Restaurant - 183 Shrewsbury Street Worcester, MA • 508-753-9912

Parkway Diner - 148 Shrewsbury Street Worcester, MA • 508-753-9968

Squire Whites - 347 Greenwood Street Worcester, MA • 508-752-7544

Le Mirage - 120 June Street Worcester, MA • 508-793-8558

Pepe’s - 274 Franklin Street Worcester, MA • 508-755-1978

Surya - 299 Shrewsbury Street Worcester, MA • 508-752-3700

Leo’s Ristorante - 11 Brackett Ct Worcester, MA • 508-753-9490

Pepper Corns Grille & Bar - 455 Park Avenue Worcester, MA • 508-752-7711

Sweet Pastry Shop and Dessert Bar 305 Shrewsbury St. • Worcester, MA • 508-373-2240

Loving Hut - 415 Chandler Street Worcester, MA • 508-459-0367

Perfect Game - 64 Water Street Worcester, MA • 508-792-GAME

Takara - 10 Millbury Street Worcester, MA • 508-791-1140

Luciano’s Cafe At Maxwell - 2 Washington Sq Worcester, MA • 508-755-6408

Pho 2000 Restaurant - 1394 Main Street Worcester, MA • 508-754-1755

Tortilla Sam’s - 107 Highland Street Worcester, MA • 508-756-7267

Lucky’s Cafe - 102 1/2 Grove Street Worcester, MA • 508-756-5014

Pho Dakao - 593 Park Avenue Worcester, MA • 508-756-7555

TPK - Peoples Kitchen, The - 1 Exchange Place Worcester, MA • 508-459-9090

Mac’s Diner - 185 Shrewsbury Street Worcester, MA • 508-868-7508

Piccadilly Pub - 480 Shrewsbury Street Worcester, MA • 508-755-1808

Tweeds Pub - 231 Grove Street Worcester, MA • 508-755-8047

Maria’s Kitchen - 826 Main Street Worcester, MA • 508-797-3380

Piccolo’s - 157 Shrewsbury Street Worcester, MA • 508-754-1057

Via - 89 Shrewsbury Street Worcester, MA • 508-754-4842

Maxwell Silverman’s - Lincoln Square Worcester, MA • 508-755-1200

PJs Bar and Grill - 185 West Boylston Street Worcester, MA • 508-835-2224

Vienna Restaurant and Historic Inn 14 South St. • Southbridge, MA • 508-764-0700

Mezcal Tequila Cantina - 166 Shrewsbury St. Worcester, MA • 508-926-8308

Plaza Azteca - 539 Lincoln Street Worcester, MA • 508-853-3536

Vincent’s - 49 Suffolk Street Worcester, MA • 508-752-9439

Mirage Express - 375 Airport Drive Worcester, MA • 508-757-7255

Porto Bello - 156 Shrewsbury Street Worcester, MA • 508-753-9865

Viva Bene - 144 Commercial Street Worcester, MA • 508-797-0007

Miranda Bread - 140 Shrewsbury Street Worcester, MA • 508-791-2030

Q Coffee House - 362 Chandler Street Worcester, MA • 508-757-0411

Webster House - 1 Webster Street Worcester, MA • 508-757-7208

Moe’s Southwest Grille - 3 Stafford Street Worcester, MA • 508-459-6060

Quan Yin Vegetarian - 56 Hamilton Street Worcester, MA • 508-831-1322

Weintraubs Deli - 126 Water Streeet Worcester, MA • 508-756-7870

Moscow Nights - 808 Pleasant Street Worcester, MA • 508-799-0751

Ralph’s Diner - 95 Prescott Street Worcester, MA • 508-753-9543

Westside Steak & BBQ - 2 Richmond Ave Worcester, MA • 508-756-6328

Muncheez Pizzeria - 1102 Pleasant Street Worcester, MA • 508-795-6930

Red Lantern - 235 Shrewsbury Street Worcester, MA • 508-795-0500

Wexford House, The - 503 Shrewsbury Street Worcester, MA • 508-757-8982

Nancy Chang - 372 Chandler Street Worcester, MA • 508-752-8899

Registry Restaurant, The - 264 Park Ave Worcester, MA • 508-752-2211

Wholly Cannoli - 488 Grafton Street Worcester, MA • 508-753-0024

New England Roast Beef - 33 Park Avenue Worcester, MA • 508-756-1991

Rovezzi’s Ristorante - 2 School Street Fiskdale, MA • 508-753-4511

Wild Willys Burgers - 317 West Boylston Street Worcester, MA • 508-459-2088

Nick’s Bar & Restaurant - 124 Millbury Street Worcester, MA • 508-753-4030

Sahara - 143 Highland Street Worcester, MA • 508-798-2181

Wings Over Worcester - 1 Kelly Square Worcester, MA • 508-421-9464

Northworks Bar and Grille - 106 Grove Street Worcester, MA • 508-755-9657

Sakura Tokyo - 640 Park Ave Worcester, MA • 508-792-1078

86 Winter American Bistro - 65 Water Street Worcester, MA • 508-459-5400

NU Café - 335 Chandler Street Worcester, MA • 508-926-8800

Shiraz Armenian Cuisine - 259 Park Ave Worcester, MA • 508-767-1639

Wonder Bar - 121 Shrewsbury Street Worcester, MA • 508-752-9909

O’Connor’s Restaurant - 1160 West Boylston St. Worcester, MA • 508-853-0789

Shrewsbury Street Bread & Pizza 352 Shrewsbury Street Worcester, MA • 508-755-5310

Wormtown Brewery - 455 Park Avenue Worcester, MA • 508-752-7711

One Eleven Chop House -111 Shrewsbury St. Worcester, MA • 508-799-4111 Onelove Cafe - 800 Main Street Worcester, MA • 508-753-8663 Palma’s Bakery - 313 Rice Square Worcester, MA • 508-798-9942 Pampas Churrascara - 145 East Central Street Worcester, MA • 508-757-1070

Smokestack Urban Barbecue - 90 Harding St. Worcester, MA • 508-363-1111 Sol of Mexico - 538 Pleasant Street Worcester, MA • 508-756-2660

Z Cafe - 389 Main Street Worcester, MA • 508-304-1220 Ziti’s Italian Trattoria - 192 Harding Street Worcester, MA • 508-754-2212

Sole Proprietor - 118 Highland Street Worcester, MA • 508-798-3474 Spoodles Deli - 358 Main Street Worcester, MA • 508-755-0800

Foodies of New England

“Hey Foodies! Is your favorite restaurant ‘Super Hero’ clean? It is if it’s cleaned by The Enterprise Team”! There’s CLEAN and there’s ENTERPRISE CLEAN! We manage OUR cleaners so YOU don’t have to. www.enterprisecleaningcorp.com • 508-890-1000

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