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Contents Kirk A. Davis President Kathleen Real Publisher x331
Spice it up! 6
Brittany Durgin Editor x321 Steven King Photographer x323 Walter Bird Jr. Senior Writer x322 Brian Goslow, Janice Harvey, Lynne Hedvig, Jim Keogh, Laurance Levey, Josh Lyford, Doreen Manning, Taylor Nunez, Cade Overton, Jim Perry, Matt Robert, Jeremy Shulkin, Barbara Taormina, Al Vuona Contributing Writers Don Cloutier Creative Services Manager x141 Kimberly Vasseur Creative Director/ Assistant Creative Services Manager x142 Bess Couture, Becky Gill, Stephanie Mallard, Creative Services
Water of Life 11
Helen Linnehan Ad Director x333 Rick McGrail x334, Theresa S. Carrington x335, Media Consultants Amy O’Brien Media Coordinator x332 Carrie Arsenault Classified Manager Worcester Magazine is an independent news weekly covering Central Massachusetts. We accept no responsibility for unsolicited manuscripts. The Publisher has the right to refuse any advertisement.
Raising a Glass to Central Mass 14
LEGALS/PUBLIC NOTICES: Please call 978-728-4302, email sales@centralmassclass.com, or mail to Central Mass Classifieds, P.O. Box 545, Holden, MA 01520 DISTRIBUTION: Worcester Magazine is available free of charge at more than 400 locations, limited to one copy per reader. Additional copies may be purchased for $1 each at Worcester Magazine offices. Unauthorized bulk removal of Worcester Magazine from any public location, or any other tampering with Worcester Magazine’s distribution including unauthorized inserts, is a criminal offense and may be prosecuted under the law. SUBSCRIPTIONS: $47 for one year, third class mail. First class mail, $125 for one year. Send orders and subscription correspondence to Worcester Magazine, 72 Shrewsbury St., Worcester, MA 01604. ADVERTISING: To place an order for display advertising or to inquire, please call 508.749.3166. Worcester Magazine (ISSN 0191-4960) is a weekly publication of The Holden Landmark Corporation. All contents copyright 2013 by The Holden Landmark Corporation. All rights reserved.
What they Crave 18
Bites 19
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Recipe 21
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Advertiser Index 22
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Cover Photo: Steven King Design: Kimberly Vasseur
6 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION
Spice it up! — Taylor Nunez PHOTO/STEVEN KING
In the culinary world, herbs are crucial in adding just a little something when creating the perfect meal. Beyond sprucing up even the tamest dishes, herbs provide a cultural context to those indulging.
“Herbs are important because they add flavor, they are healthy and add identity to the food. They help distinguish between culture,” says Neil Rogers, executive chef of Shrewsbury Street’s Volturno Pizza Napoletana. Yet despite how essential they may be, the average at-home chef may have apprehensions when it comes to adding herbal zest. Be not afraid: Worcester herb professionals are here to explain how to perfectly spice any meal. Regardless of what the meal may be, it is of the utmost importance to understand the style’s signature seasoning. As introduced by Rogers, different herbs are often associated with different cultures. For example, basil is essential in Italian cooking while cilantro is more common in South American cuisines. As a chef specializing in Italian, basil is Rogers’ go-to herb. “For our pizzas, to top our pasta, for all types of dishes. It is the one herb that is most synonymous with Italian cuisine.” Another favorite of Rogers? Lemon thyme, that Rogers gets fresh from local Applefield Farm in Stow, Mass. “It has a bright citrus smell and taste. Perfect for fresh clean food in the summer.”
2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 7 Chef of Armsby Abbey, Damian Evangelous, relies on a variety of herbs for the popular artisan dishes. “I rely on whichever herbs are necessary for a particular preparation in order to elevate STEVEN KING it to where I want Jody Gilson, owner of J Gilson it to be. For my Greenhouses in Groton, holds particular style of Lemon Gem Mairgold flowers used cooking, herbs are by chefs as an edible garnish. very important. They add a freshness and earthiness to things that I really enjoy.” A farm-totable proponent, the herbs Evangelous calls upon change with the seasons. “My usage of herbs changes just the vegetables. Some herbs like mint, basil, rosemary, chives and thyme are so fresh and bright and fragrant during the summer months that they add something positive to almost anything and sort of help bring a dish up to the next level.”
Sol Proprietor chef Tyler Fleckner uses no shortage of herbs when it comes to dressing up seafood dishes. Echoing chefs Rogers and Evangelous, Fleckner explains, “Herbs give your dishes flavor and depth that enhance the dish you are using them on.” Though Fleckner admits the herbs used truly depends on the main ingredients, tarragon and sorrel are usually close by. Fleckner also notes tricks to seasoning fish. “If you like licorice flavors, use chervil or tarragon. Earthy, then use thyme or rosemary. But remember to put light flavors with clean fish and stronger flavors with more oily fish.” To find the freshest herbs, Worcester locales do not need continued on page 8
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8 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION continued from page 7
to travel far. Fleckner relies on an herb nursery in Groton owned by Jodie Gilson to keep his herb supply robust. Rogers notes that during the summer months, farmers markets and farm stands carry vibrantly fresh herbs. Another trusty location to pick up herbs is Living Earth on Chandler Street, next to restaurant EVO. Rob White, produce manager at Living Earth, is a veteran “If you like licorice flavors, use chervil or tarragon. Earthy, then use thyme or rosemary. But remember to put light flavors with clean fish and stronger flavors with more oily fish.” — Sol Proprietor chef Tyler Fleckner
produce purchaser and ensures that Living Earth sells all organic herbs from local farms like Many Hands Organic Farm in Barre and Harms Family Farm in Brookfield, to name a couple. “We even grow some organic herbs on the store owners’ farm in Rutland, Mass.,” divulges White. During the off season for growing herbs, Living
Earth purchases them from other areas of the country, mostly California. “We try to have all fresh herbs in stock at all times. The time of year makes a big difference on what herbs are being used more often by customers,” White also notes. In particular, White finds that in the summer months, cilantro is a hit for fresh salsa while rosemary, thyme, oregano and marjoram are used for grilling meats and veggies and chives/dill are used to spice seafood. For the colder fall and winter months, White notices that rosemary, tarragon, sage and thyme are used for the heartier soups, sauces and oven roasted meals. When selecting your own fresh herbs, whether at Living Earth or a local farmer’s market, there are simple ways to make certain you are choosing the best from a selection. White insists that consumers try to buy local and organic as these herbs are most likely the freshest available. Evangelous points to a few questions to ask yourself while making herb purchases. “Some basic advice for selecting herbs would be to look at them. Are they beautiful? Are they vibrant? Do
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2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 9 they look appealing? Smell them. Are the aromas intense? Complex? Fresh? If all of these answers are ‘Yes,’ then you probably have some good herbs on your hands.” Fresh is not the only option when it comes to herbs; dry herbs are used in cooking frequently, too. Ed Hyder’s Mediterranean
Best in summer months: cilantro for fresh salsa; rosemary, thyme, oregano and marjoram for grilling meats and veggies, and chives/dill to spice seafood. Best in fall and winter months: rosemary, tarragon, sage and thyme for hearty soups, sauces and oven roasted meals.
Marketplace offers a variety of over 100 dried herbs and spices, many frequently used in mediterranean cuisine. Most popular are zahtar, sumac, oregano, mint and tarragon. If you have a meal in mind but do not necessarily know what herbs would best
flavor it, fear not, each member of Ed Hyder’s staff has a wealth of knowledge regarding herbs and can easily assist in pairing flavors with meals. Naturally, the next step after buying your herbs is cooking with them. There are so many ways to use different herbs but Worcester chefs offer up some sage advice. When looking to flex your culinary muscles, Rogers suggests choosing a poultry or meat before deciding on how to season. “Chicken is a good canvas. Any herb can go with chicken, just depends on the accompanying ingredients. Rosemary with steak is a winner. For more full-flavored cuts like lamb or game meats, rosemary, lavender and mint are friends. Lamb with mint jelly is probably one of the most famous combos.” Evangelous offers a piece of simple advice for blossoming cooks: Get creative and try new things. “There are endless combinations and preparations you can use, just try something.” ✸
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2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 11
The Water of Life — Mike Murray
What is in a name? When it comes to whisk(e)y, not only are there dozens of variations, from Scotch to rye, bourbon and beyond, but there are two competing spellings. Much ado has been made about the correct spelling and when to include the infamous fifth letter of the alphabet and when to drop it out. For our sake and sanity, we will be including the -e when referring to bourbon, rye, Tennessee and Irish whiskey (plural: whiskeys). The -e will be dropped when referring to Scotch and Canadian whisky (plural: whiskies). Tim Finnegan’s Wake, an Irish ballad that is at once a drinking song and a mourning song, tells the story of an Irish day laborer with a taste for liquor who takes a spill one day and dies. Finnegan is rolled up and brought to wake, laid out with a barrel of porter beside his head and a bottle of whiskey next to his feet. At his wake, a raucous fight breaks loose amongst his friends and an unnamed assailant sends a bottle of whiskey through the air, missing its target, smashing and ultimately spilling the spirit all over our deceased host. Finnegan, being doused in aqua vitae, is miraculously resurrected from his deathbed and the party resumes. That whiskey is the liquor to breathe life into Finnegan is no coincidence; today’s English word whiskey comes from the 18th century English whiskybae, which derives from the Scot’s Gaelic usquebaugh and Irish uisce beatha, literally
Opposite page: Still and Stir bartender Anthony Verdini makes an Old Fashioned.
translating to the water of life. In medieval Europe, the name was fitting as water was often contaminated and undrinkable thus making whiskey — and other distilled or fermented beverages — the lifeblood of the continent. Whiskey found its way to the Americas and played a critical role in the development of the young United States, as frontiersmen militantly protested undue taxation on the trade of distilled spirits. The Whiskey Rebellion, as it became known, sowed its roots in a similar uprising called Shay’s Rebellion centered in Petersham in Worcester County, Mass. While Worcester had a more inspirational relationship to whiskey distilling in pre-Constitutional United States, its contributions would only grow throughout the 19th century. Hiram Walker was born in Douglas, Mass. on July 4, 1816 in the Yew Street farmhouse that his grandfather built. After several failed business attempts, Walker eventually found success in Boston dealing with dry goods and eventually continued on page 12
12 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION continued from page 11
grain buying, which led him to pursue an interest in distilling whiskey. With his STEVEN KING business acumen, Walker was drawn to the midwest like many young entrepreneurs, though strict prohibition laws in Michigan drove him to Canada. There the Douglas native expanded his distilling enterprise in what was called Walkerville, Ontario, launching Hiram Walker’s Club Whisky which would eventually be renamed Canadian Club Whisky, going on to become one of the most popular brands of whisky in the world. The 18th Amendment to the Constitution would ban the production, transport and sale of alcoholic beverages in the United States. With distilleries in the United States closing, Hiram Walker’s Canadian Club Whisky boomed, becoming the preferred import of mobster Al Capone, and spawning an illegal
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underworld of basement taverns and speakeasies. While the speakeasy vanished after the repeal of the 18th Amendment in 1933, one popular Worcester bar channels the spirit of prohibition-era blind tigers with infamous cocktails and artistic bartenders. Still & Stir, the back room bar carved out of the old Worcester jailhouse at 120 Commercial St., has a full menu of whiskey cocktails with both centuries old classics and brand new experiments with the spirit. Still & Stir bartender Anthony Verdini sees whisky as the “stubborn only child” of the spirit world, where some liquors try to mix in flavorlessly to the rest of the drink ingredients, whiskey stands out with its bold color and stark, complex flavors. Verdini goes on to explain that because of this whiskey can seem like a daunting spirit for those who normally drink something else, “sometimes you have to trick someone
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2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 13 into trying whiskey, they’ll say ‘make me a Bicycle Clown’ (Still & Stir’s name for a custom specialty house cocktail), and you’ll make a drink that they can’t believe is a whiskey drink.” Other times, though, guests at Still & Stir and its sister restaurant, The Citizen, know precisely what they want — “Basil Hayden’s (a light-bodied bourbon whiskey), in a sniffer, two ice cubes,” requested by one confident guest at the bar on a recent evening. Somewhere in between Still & Stir’s experimental Bicycle Clowns and a glass of whiskey with ice is the classic Old Fashioned, what Citizen bartender Ashley Auger proudly exclaims is “the original cocktail, one that reminds you of fall and makes you feel comfortable.” Verdini flexes his bartending chops and makes the perfect Old Fashioned, with such skill that even New Haven born Jeremiah Thomas — “the father of American mixology” — would be impressed with. Starting with 4 Roses Yellow Label bourbon — “a versatile whiskey” — Verdini adds Jerry Thomas Bitters, raw sugar, lemon oils, while rubbing the rim of the glass with freshlycut orange zest. The caramel-colored cocktail surrounds a giant single ice ball encouraging drinkers to sip slowly. The aroma of lemon oils and orange zest hits your olfactory senses first, with the taste of orange tingling the front of your tongue, while the bitters balance your palette. Finally, while the liquid swashes in your mouth, you are greeted by the warm and reassuring flavor of the smooth bourbon
whiskey, as hints of pear and apple linger on your taste buds. Cocktails like the Maine & Maple, featuring Evan Williams Vintage Bourbon, locally sourced blueberry jam, a touch of maple syrup, and a floater of champagne, challenge whiskey conventions with incredible results. Whiskey lovers are not limited to only Worcester’s bars for their spirits. Julio’s Liquors in Westborough, Mass. houses its famous Loch & K(e)y Whisk(e)y Society, a club for whiskey lovers the world over. The Loch & K(e)y Society hosts weekly events from tastings to special presentations by distillers on Whisk(e)y Wednesdays and even features an annual Whiskey Weekend with tastings of dozens of excellent whiskies from around the world, a whiskey dinner, and educational courses over both days. The 2014 Whisk(e)y Weekend is still being planned and Julio’s encourages those interested to visit juliosliquors.com for up-to-date information on the next event. Despite its European origins, whiskey has become the American spirit. While whiskey is more commonly associated with Tennessee, Kentucky and regions outside of New England, the whiskey experience has been irrevocably changed by New Englanders, from Douglas natives like Hiram Walker to local restaurants and bars respecting the classics while also making exciting experimental cocktails. Whiskey truly is Worcester’s water of life. ✸
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STEVEN KING
Raising a glass to Central Mass — Al Vuona
For many wine lovers California, Washington State, Oregon and New York are well known regions for wine production. So what about Massachusetts? Many people may not be aware that a robust wine industry is alive and well right here in Central Mass. This part of the Bay State is home to a group of growers and winemakers who are steeped in the best of New England traditions with wines hand crafted from grapes, fruit and berries. While that may come as a surprise, the thing to remember is that wine making has been happening here for decades. Just ask Nathan Benjamin who has been making wine at his Charlton Orchards and Winery for nearly 15 years. “Weather is certainly a challenge but grapes do grow here,” Benjamin says. He produces a number of wines from grape varietals such as riesling, vidal blanc, zinfandel and chambourcin. In addition, he offers wines made from non-traditional fruits such as apples, strawberries and raspberries. Improvising has been a key to the orchard’s success. As for the most common grapes grown for wine in Massachusetts, the vinifera varieties chardonnay, pinot noir, riesling, gewurztraminer, pinot blanc and pinot gris have done reasonably well, while traditional reds such as cabernet can be very challenging. That has not stopped people like Benjamin. “Being very resourceful is how we move ahead,” he adds. With awards such as Best of State for his Crimson Gold Red Raspberry wine there is no doubt that the public has taken notice. Less than an hour from Worcester in the heart of apple
2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 15 For more than a decade John Samek and his family have country is Nashoba Valley Winery in the town of Bolton, been growing grapes and making wine right in the town of Mass. It has been producing wines since 1978, many of Hardwick. With six which have earned STEVEN KING varieties of French this pioneering hybrid grapes, they winery wide acclaim. John Samek, co-owner of the produce about 3,500 The family-owned Hardwick Vineyard and Winery, gallons of wine every orchard, winery and bottles cranberry wine. Massetts Cranberry Wine is the vineyard’s year. The bestseller is restaurant, set on 52 signature wine which is made from their Massetts. This rolling acres, boasts a local cranberries grown in Hardwick. wine is a blend that state-of-the-art wineuses the sweet grapes making facility and a from the vineyard gourmet restaurant. with tart cranberries. Today, Nashoba The wine’s name Valley Winery is one comes from the of the state’s leading abbreviation used for fruit wine producers. Massachusetts during Proprietors Rich and the nation’s federal Cindy Pelletier have era. History and good introduced grape wine do seem to go wines, port-style hand in hand. wines, ice wines, About 22 miles fortified wines and northeast of fruit distillates. Worcester is where If you happen to be you will find the Still River Winery in Harvard, Mass. Apfel traveling a quiet country road that winds along the Quabbin Reservoir, then stop by Hardwick Vineyard and Winery. continued on page 16
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16 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION wade says, “Central Mass. has some of the best apples Eis is the name of the game here. This apple ice wine is in the world, so why not take advantage of its bounty.” made from a blending of apple varieties, all 80 types of The wine sells for about $24 per bottle and has a strong apples go into every bottle. The end result is a wine that is following. Wade recommends that you chill the wine in clean, crisp, slightly sweet and reminiscent of fresh apples. your refrigerator before serving. “Central Massachusetts is The delicate aromas definitely a wine loving STEVEN KING and flavor are the region,” admits Wade. Rebecca Keddy, Hardwick Vineyard result of the wine being “Over time these wines and Winery’s tasting room manager, fermented at very cold and products have talks wine with Tony and Dianna temperatures. garnered national and Milone of North Weymouth. Wade and Margot international acclaim”. Holtzman are the Close by in proprietors and their ice Shrewsbury, Mass. is wine has won double where Frank Zoll runs gold in international the Zoll Cellars from his competition. The idea home. The property is for the wine came to used as a private winery them while on a trip to that employs biodynamic Canada. “We tasted a farming which prohibits version of Ice Wine while the use of harmful there and fell in love with chemicals. Most of his it,” admits Wade. “In grapes are grown right fact, try it with a good there on the property sharp cheddar cheese and see for yourself.” Wade says that and at a site in Lancaster, Mass. his annual production is about 1,200 cases and much of Zoll is a former pastry chef who has worked at the Ritzthat is sold through local farmers’ markets and distributors. Carlton Boston, Tavern on the Green, Marriott Marquis Harvest time is from September through June. As and Boston Copley Marriott. He taught himself to make continued from page 15
2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 17 wine back in 2001 out of his family home on Long Island, New York. Zoll produces a number of varietals including riesling, pinot noir and cabernet franc (his best seller). For Zoll, red wine has taken center stage. “People enjoy the white wines we produce but the demand for medium to full-bodied reds is overwhelming.” With annual production at 600 cases, Zoll someday envisions a larger facility to increase output and hopefully offer dinning and event facilities. As he states, “My enthusiasm for this industry grows stronger each year and that is fueling my desire”. When asked how confident he is about the future of Central Massachusetts as a wine producing region, Zoll says, “Of course certain varietals will not grow well here because of the weather, but what we can grow will only get better with time.” Most of what Zoll produces is
STEVEN KING
Hardwick Vineyard and Winery
sold at farmers’ markets and by visiting with wine shops around the region. Zoll sums it up this way: “Wine making in Central Mass. will always be an on-going experiment. Techniques we are using today will likely be improved upon in years to come. You have to be flexible and willing to take a chance.” Each of these wineries shares a common belief that they are indeed stewards of the land. In addition to making great wine they have all taken pains to protect those natural resources that have been a big part of their success. It is also worth noting that most of these wines are reasonably priced for between $9 and $25 dollars. Central Mass. is definitely a wine lover’s destination. With faith in their product and hard work these wineries are hopeful that the industry will continue to grow in popularity. In the meantime let’s do our part by pouring a glass and raising a toast to Central Mass.
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18 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION
What they crave We asked several people in Worcester what they crave most from the many dining and bar establishments in Central Mass. Here is what they said.
James Dempsey, Instructor in Humanities and Arts, Worcester Polytechnic Institute I love the egg salad sandwich at Lucky’s on Grove Street. Creamy, eggy, stuffed with vegetables (pictured at left). Now and then I can really go for the Vietnamese iced espresso coffee served with condensed milk at Da Lat.
Pistachio Pizza at Volturno. The first time I went into Volturno, I was in my “dad jeans” with my wife and we’d just been working on the house. They welcomed us into their swanky establishment like we were family. Every ingredient I ate was fresh from the mozzarella to the sausage to the pesto - it just melted in my mouth and I haven’t looked back. Any of the local on tap IPAs at Armsby Abbey. This is the dream neighborhood bar with a ton of great local craft beers on tap. And if I’m at the bar solo or in one of the window booths with my wife or friends I love walking in the door. — Paul Westcott, Morning host, WTAG Radio I get most of my food from Spoodles, they serve excellent salads and excellent wraps. That’s what I crave on a daily basis. — Rafi Khan, Worcester
A Greek salad with extra feta and lemon oil vinaigrette from El Basha on Park Ave. —Deonne Friedman, Worcester
Worcester has so many delicious eateries, it’s hard to name just one—there are dozens! I especially enjoy foods made from local produce grown in the area. We are fortunate here in City Hall to have an often overlooked culinary gem, A&D Coffee & Lunch X-Press, right next door at Pleasant and Main Streets. The owner, Ali Khalas, makes the best Middle Eastern falafel, dolmades, homemade lentil soups and great desserts. It’s trip to the middle east without even leaving Main Street. That being said, I encourage Worcester Magazine readers to enjoy a culinary expedition throughout the city. — Erin Williams, Cultural Development Officer
The food I crave most is Indian cuisine. Our go to place in Worcester for that is Surya on Shrewsbury Street. You can regulate the amount of spice, I like very hot, while my husband Louie prefers milder. As a vegetarian they have amazing selections. When having mixed drinks I adore a Hendrick’s martini made for me by Chip at Nick’s, yum! —Tina Zlody, Chair of Worcester Arts Council, Co-Founder and CoDirector stART on the Street Janice Harvey, Columnist for Worcester Magazine I’m a Shrewsbury Street fan all the way. When I want a phenomenal meal without much guilt, I head to Piccolo’s for the Pesce Piccolomondo – a dish stuffed with sautéed jumbo shrimp, mussels, clams, calamari, codfish and the occasional slice of Yukon gold. A glass of Polka Dot Reisling complements it nicely for me, and serves as dessert — just sweet enough. There is no better mojito (pictured at right) than the ones served by bartender John at VIA. Period. I think the secret is in the touch of ginger ale he adds to it. I only know I’ve tried mojitos in restaurants from Worcester to Portland to Miami – John’s are the best.
PHOTOS/STEVEN KING
Mezcal guacamole all the time, with a margarita. —Jenna Leskowitz, Leominster
2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 19
Bites
Food and beverage news and events — Brittany Durgin
WINE EDUCATION CLASSES Julio’s in Westborough offers wine education classes every Tuesday at 7 p.m. Tim’s upcoming wine education classes include: Tuscany on Tuesday, Oct. 29, Germany on Tuesday, Nov. 5 and Austria on Nov. 12. Julio’s Liquors, 140 Turnpike Rd., Westborough. juliosliquors.com.
VIN BIN ACADEMY The Vin Bin in Marlborough offers a series of food and beverage classes in the months of October and November. The following are upcoming classes available for $10 per person: Tuesday, Oct. 29: A Slice of Cheese, part 2; Monday, Nov. 4: Scotch Seminar; Tuesday, Nov. 5: The Rest of Italian Wines; Tuesday, Nov. 12: American Whiskey. All participants will receive a $10 voucher to use in the store once the course is completed. The Vin Bin, 91 Main St., Marlborough. thevinbin.com.
NO RULES WINGS Mahoney’s offers No Rules Wings every Monday to its 21 and older crowd. When the Park Ave. bar opens its doors at 7 p.m., hot wings – from buffalo to creamy Parmesan – are served at no charge. In addition are $1 draft and drink and beer specials of the week. We recommend keeping this in mind this fall for Monday Night Football. Mahoney’s, 413 Park Ave. facebook.com/ mahoneyspub.ma.
WINE AND BEER TASTING Enjoy an evening of tasting a variety of wines and beers and supporting Girls Inc. of Worcester at the organization’s Fall Wine and Beer Tasting on Wednesday, Nov. 6 from 5-7 p.m. Held at Wormtown Brewing Company, guests will be offered tours of the brewery and a silent auction will be held. Celebrity wine pourers include Cherylann and Leng Gengel of the Be Like Brit Foundation, Worcester Sharks Players, Andy Lacombe of Charter TV3 and several others. Light appetizers will be served and complimentary valet parking will be available. $30 per person. Email asadick@ girlsincworcester.org or call 508-755-6455 x21. Wormtown Brewing Company, 455 Park Ave.
QUICK, GOURMET MEALS Learn how to make a quick and delicious dinner at Tower Hill Botanic Garden on Sunday, November 10 from 1-4 p.m. The class will show participants how to cook minestrone soup, chicken in a lemon wine sauce with capers, mushrooms and artichoke hearts served over rice, a mixed green salad with a homemade herb dressing and a cheesecake stuffed with fresh peaches. Tastings will be provided at the end of the class. Cost is $30 for members and $35 for nonmembers. Tower Hill Botanic Garden, 11 French Dr., Boylston.
EDIBLE STILL LIFE Liz Barbour of Liz Barbour’s Creative Feast, will teach participants how to turn a holiday buffet table into a work of art on Saturday, November 16, from 10 a.m.-noon. Barbour will demonstrate how to use fruits, vegetables, fine china, fresh herbs and flowers to create a three-dimensional still life. Following will be a cooking demonstration of three Thanksgiving side dish recipes, which are works of art themselves and will be placed on the still life buffet table for tasting. Tower Hill Botanic Garden, 11 French Dr., Boylston.
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2013 KRAVE A WORCESTER MAGAZINE PUBLICATION 21 SUBMITTED PHOTO
Chicken and Vegetable Stack Recipie courtesy of Livia’s Dish
2 tablespoons extra-virgin olive oil 2 4-ounce skinless, boneless chicken breasts Kosher salt and freshly ground black pepper 1 Zucchini (sliced) 1Yellow Squash (sliced) 1Roasted Red Pepper 1 Portabella Mushroom (sliced) 1 Eggplant (sliced) 2 garlic cloves, minced Sauce 2 Tbsp butter 2 Tbsp flour 1 garlic 1/2 cup Chicken stock 2 tbsp lemon juice Direction Season all sliced vegetables with olive oil, salt, pepper and garlic. Grill them on both sides until they are soft. Season both chicken breast with salt, pepper and garlic and grill them on both side for about 10 minutes or until the temperate of the chicken breast is 165 degrees or higher. In a sautéed pan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add chicken broth and lemon juice and let sit. In a dinner plate stack up grilled portabella mushroom, one of grilled chicken breast, grilled zucchini, grilled yellow squash, second grilled chicken breast and on top of it roasted red pepper, creating a tower. Spoon the sauce over it and it is ready to serve.
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Advertiser Index Armsby Abbey ................................................................................................... 7 Austin Liquors ................................................................................................. 17 The Banner Bar and Grille ................................................................................ 13 Bentley Pub ....................................................................................................... 8 The Broadway Restaurant ................................................................................. 22 El Basha ........................................................................................................... 15 Guiseppe’s Grille ................................................................................................ 9 Hanover Theatre for the Performing Arts ............................................................ 2 Hungry Coyote Burgers ’n Shakes .................................................................... 12 KJ Baarons Fine Wine & Spirits ......................................................................... 3 Mac’s Diner ...................................................................................................... 22 The Mill ............................................................................................................. 9 Mohegan Bowl ................................................................................................. 16 Pepe’s................................................................................................................. 8 Rail Trail Flatbread Co. ..................................................................................... 1 Ritual............................................................................................................... 15 Sweet ............................................................................................................... 23 Volturno .......................................................................................................... 24 Wooberry ........................................................................................................ 13 Worcester Magazine ........................................................................................... 3 Worcester’s Best Chef ....................................................................................... 20
QuickBITES Serving Serving Breakfast, Breakfast, Lunch Lunch and and Worcester’s Best Homemade Worcester’s Best Homemade Ice Ice Cream! Cream!
ROADWAY 100 100 WATER WATER ST., ST., WORCESTER WORCESTER 508.755.3233 508.755.3233 broadway-caterers.com broadway-caterers.com
Welcome To Mac’s c s Diner r “Where re body y Everybody Gets Together her on wsbury Shrewsbury Street”” 185 Shrewsbury St.
508-868-7508
Kitchen Hours ~ Lunch :Mon.-Fri. 11:00 - 3:00pm • Dinner: Wed.-Sat. 5:00-9:00pm • BYOB
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You ain’t seen nothin’ yet!
The New, Bigger, Better,
Kitchen & Bar Expanded small plate savory menu of Globally inspired comfort food Expanded dessert menu 15+ Craft Beers 15+ Small-batch Whiskeys & Bourbons Exquisite new function space
Coming Soon 72 Shrewsbury St., Worcester 508.373.2248 SWEETWORCESTER.COM
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