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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

imag0743M and I went to Alta Strada after the Jeni’s Ice Cream Demo. It was clearing out as it was on the later side, so we had the full attention of our waiter. I had the Spicy Chitarra with Lobster, Shrimp, Tomato, and Basil ($23). It was a little spicy, but really delicious. The pasta was cooked perfectly al dente and the seafood was cooked perfectly.

imag0744M went with her all time favorite the Handmade Cavatelli with Spicy Sausage, Broccolini and Pecorino Romano ($21). I can see why she loves it – such a classic dish, but certainly crave-worthy.

imag0746We are stuffed, I even take half of my meal home, but we still order the Chocolate Tart with Salted Caramel ($10). Really rich and quite tasty, I’m embarrassed to say that we couldn’t finish it! As I mentioned before, service was great – per usual. He realized we were busy chatting and stay back a bit, checking in at only the right moments.

Alta Strada

92 Central Street, Wellesley, MA

Alta Strada on Urbanspoon

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Cafe Madeleine 15I was able to pop in to the newly opened Cafe Madeleine on Thursday after work. At 6:30 they were almost fully sold out, a great sign after only being open for 4 days!

Cafe Madeleine 9The space is open and bright, designed by EMBARC studios, the same architecture firm that designed Liquid Art House. I had the pleasure of sitting next to (and chatting with) Dartagnan Brown, at the Christofle dinner at Liquid Art House. He couldn’t have been nicer and more down to earth. EMBARC does primarily residential projects but has some great commercial property work under their belt. Cafe Madeleine has large windows and counter seats for 6.

Cafe Madeleine 3Cafe Madeleine serves high end pastries at neighborhood prices.

Cafe Madeleine 5Customers can look through the large glass window and see the chefs making each and every dessert.

Cafe Madeleine 1Owner Frederic Robert is a 2007 James Beard award winner for his book Grand Livre de Cuisine: Alain Ducasse’s Deserts and Pastries, which he co-authored with Alain Ducasse, whom he partnered with for over 25 years. Fred and Alaian’s partnership began in 1987 at the 3 Michelin Star Louis XV Monaco at the Hotel de Paris in Monaco and included the 3 Michelin Star Plaza Athenee, Paris; 3 Michelin Star 59 Avenue Poincare, Paris; The Essex House in New York; Mix, New York; 1 Michelin Star Spoon, Paris; Spoon Byblos, St. Tropez; Spoon Tokyo; Spoon London; 1 Michelin Star Abbaye de la Celle, Provence; and 1 Michelin Star Auberge de Moustiers, Provence. From 2004 to 2011, Fred was Executive Pastry Chef at the Wynn Resort in Las Vegas. From 2011-1012, he was Executive Pastry Chef at PB Boulangerie & Bistro.

Cafe Madeleine 13In addition to mouthwatering sweets, Cafe Madeleine also offers a variety of savory items: Croque Monsieur ($9.50), Quiche Lorraine (slice) –( $4.50) or ($5.50) with Salad, Vegetable Crudite Tart – ($4.50) to name a few.

Cafe Madeleine 8In addition to their house made coffee, Cafe Madeleine offers La Colombe coffee, which is a real treat!

Cafe Madeleine 7For cold beverages, they offer French nectars and juices, which look AMAZING ($7).

Cafe Madeleine 4The girls prepping some coffees.

Cafe Madeleine 6Pastry Chef Hana Quon. A graduate of the University of Maryland, Hana changed careers from working with the National Endowment for the Humanities to pastry cook at the National Harbor convention center. She later transitioned to working as sous chef to Chef Frederic Robert at PB Boulangerie & Bistro, in Wellfleet, Massachusetts. Hana received her certification in Paris, France in classic French pastry, doughs, gateau de voyage, petit fours and macarons at the Ecole Gastronomique Bellouet Conseil, where she studied under M.O.F. Jean Michel Perruchon. Hana talked to me about the great mentor/protege relationship that she and Frederic have. She raved about how talented he is and how rare it is to have an Executive chef that is so hands on.

Cafe Madeleine 14The croissants ($2.75) are light with a buttery flavor.

Cafe Madeleine 2They carry fresh baked bread  from Clear Flour Bakery: French Baguette, Rustic Italian, and Pain de Mie.

Cafe Madeleine 11The fruit tart ($5.50) is almond cream baked in a sweet pastry crust, topped with vanilla pastry cream, fresh local fruits.

Cafe Madeleine 10The vegetable crudite tart ($4.50) was a work of art.

Cafe Madeleine 12The large berry tart.

Cafe Madeleine is open from 6:30am to 7pm, 7 days a week. Stop in for a delicious treat!

Cafe Madeleine

517 Columbus Ave. Boston, MA

Café Madeleine on Urbanspoon

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IMG_4609We spent the day in Portland, getting lunch and walking around. We stopped into the Standard Baking Co. and I was in love instantly. With so many delicious things behind the counter, it was hard to choose what to get. I wanted one of everything!

IMG_1377The chocolate hazelnut tart was sweet but not too sweet. You would think that with that much chocolate it might be overwhelming.  Not so. And the flakes of sea salt sent this over the top for me.

IMG_1381The lemon tart was equally delicious! It was sweet and tart….really quite delicious.


We grabbed a blueberry scone to go – usually my experience with scones has not been good – they are usually quote dry, but not these. Simply delicious! I highly recommend stopping by if you are in the Portland area.

The Standard Baking Co.

75 Commercial Street, Portland, ME

Standard Baking Co on Urbanspoon

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imag0797We headed over to Harvard Square on Sunday afternoon for brunch. We missed the window to sit outside, and they unfortunately closed their patio.

imag0790We grabbed a corner table inside. You may know the Sinclair as a live music venue, but have you tried their food?

imag0789No donut holes, bummer. So we go with the brunch tots ($8) that come with cheese sauce and red jalapenos. They were good but a little difficult to eat with a fork.

imag0791I had the baked French toast with salted bacon fluff (whaaaaat!?!?!?!), maple syrup and fresh berries ($13).

imag0793We also had the waffle burger, grass fed beef on a buttermilk waffle bun with shallot jam, applewood smoked bacon, cheddar, fried egg, and maple syrup with a side of tots ($15). One word. AMAZING. All of my favorite things wrapped up into one sandwich! It was little messy to eat, but oh so good.

imag0796And the  turkey hash ($14) with turkey, crispy potatoes, Brussels sprouts, carrots, 2 poached eggs and five spice. Another really great, really flavorful dish. Service was ok, considering that it was the tail end of brunch. Will definitely be back again for brunch, everything on the menu looked and sounded delicious.

The Sinclair Kitchen

52 Church Street, Cambridge, MA

The Sinclair on Urbanspoon

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IMG_1392On a recent weekend  trip to Maine, to Kennebunkport, we had some time to kill so we stopped in to Morning in Paris. I had been reading about how they sold macarons and had to stop in to try them out. The inside is cute, if not a little cramped at the tables.

IMG_4652The outside definitely has Paris down pat, right down to the chairs. I ordered a smoothie that was a bit too super sweet for my liking.

IMG_4649When I ordered the macarons, they put them in this box and I was a little disappointed to see that they were from Macaron Cafe, not housemade.

Morning in Paris

21 Western Ave., Kennebunk, ME

Mornings in Paris on Urbanspoon

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When we left Keystone on Sunday, the hotel told us to leave at least 4 hours before we needed to get to the airport. Traffic was supposed to be heavy because of the holiday weekend. We got to Denver in no time, and found ourselves driving aimlessly trying to find something to do. And that is when we spotted voodoo doughnuts. I had seen the on the Food Network channel and my friends who have been to Portland rave about it. The lines are supposed to be legendary but we happened to show up at an off time and breeze right in.


Good news for us that all locations are open 24 hours, 7 days a week. There are so many doughnuts, and they all look so delicious, it’s hard to choose.


We limit ourselves to a half of a dozen doughnuts, hearing endless comments through the airport about having to “confiscate” them…


imag1012So how do you go to Voodoo Doughnuts and not get the voodoo doughnut? You don’t. Raised yeast doughnut filled with raspberry jelly topped with chocolate frosting and a pretzel stake! (characteristics of Voodoo Dolls are all different) ($2.10)

imag1017The Loop doughnut -raised yeast doughnut with vanilla frosting with fruit loops. ($1.45)

imag1007The apple fritter doughnut is fried dough with apple chunks and cinnamon covered in a glaze! ($2.45)

imag1008The Bacon Maple bar: Raised yeast doughnut with maple frosting and bacon on top! ($3.25)

imag1009Blueberry cake doughnut: blueberry dough with a glaze! ($1.10)

imag1011My dad loves chocolate doughnuts, I’ve heard him complain endlessly about how now only select Dunkin Donuts has them, and they are small…blah blah blah. So I brought him back one from Voodoo and he was raving about it! ($1.10) For a full list of doughnuts, see their website.

Voodoo Doughnut

1520 East Colfax, Denver, CO

Street parking only – make sure to have quarters for the meters.

Voodoo Doughnut on Urbanspoon

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Good Ones Tico 2

The Good Ones hosted their final chef battle on Sunday afternoon at Tico. Because Tico is closed on Sundays, we had the whole space – including the outdoor patio – to ourselves!

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Guests were invited to participate in the Eat. Play. Love theme and dress in red, purple and yellow. The event was a modern take on Machiavelli and raised awareness for Cape Ann Fresh Catch, a program that was created by the Gloucester Fishermen’s Wives Association to promote local, sustainable seafood in order to benefit the local economy, the environment, and the overall health of our community.

Good Ones Tico 6Tico provided light bites while guests were waiting for the chefs to go into battle.

Good Ones Tico 7 While guests grazed on appetizers they also sipped on custom cocktails mixed up by Greg Neises. bartender at Tico.

Good Ones Tico 8Tico’s take on the corn dog.

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Good Ones Co Founder, Jennifer Brooke in an amazing hand made outfit and Good One Tau Zaman.

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Nancy Kwan sits for a caricature by Mark Penta.

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Graham Wright, Founder of Opus Affair getting his caricature.

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Eric Kramer of B&L Associates.

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The afternoon had a great turn out – lots of new faces alongside some familiar ones.

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Guests were treated to some amazing entertainment for the afternoon. Not only was Julian Sayles of Team Sayles Music and Lighting throwing down old school beats but there was also a live interactive show!

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Two hip hop hula hoopers performed for guests – amazing!

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Good One Tau Zaman getting in on some hula hoop action – there was even a hula hoop off between Tau and fellow Good One Tom Severo.

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Guests were tentative to join, but once they did, they had a great time!

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Graham Wright showing off his skills.

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Good One Kimberly Giardino having fun with the hula hoops.

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Jennifer Brooke, Co Founder of the Good Ones, showed off her natural athleticism – she was nothing short of impressive.

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(Left to right) Nancy Kwan, Melyssa Cantor, model Drea Elizabeth, Jimmy Guzman – founder of JNG Design, Elena Kollarova -Miss Bulgarka in the US and Nicole Solano – Account Executive at Trip Advisor.

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Model Drea Elizabeth wearing a dress designed by Carlos Villami of Zero Waste Fashion. Headpiece by Jimmy Guzman of JNG Design, make up and hair by Kashmir of Viselli Santoro Salon.

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Model and Miss Bulgarka in the USA, Elena Kollarova adding on accessories by Heloisa Fitzgerald. Dress by Carlos Villami of Zero Waste Fashion. Headpiece by Jimmy Guzman of JNG Design, make up and hair by Kashmir of Viselli Santoro Salon.

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The bracelet featured here is dynamic and can be worn as a brooch or as a necklace.

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Earrings, bracelet and ring by Heloisa Fitzgerald. Dress by Carlos Villami of Zero Waste Fashion. Headpiece by Jimmy Guzman of JNG Design, make up and hair by Kashmir of Viselli Santoro Salon.

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Just stunning.

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Zero-waste fashion refers to items of clothing that generate little or no textile waste in their production.

Good Ones Tico 36Elena (right) and Drea (left) with designer Carlos Villami.

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Whole Foods was a sponsor of this chef battle. Each chef was given $150 to shop for ingredients for the dishes they would prepare later that afternoon. Chefs were asked to bring the Machiavelli theme into their dishes, whether is be the original or Tupac, who was once known as “Makaveli”.

Ben Harwood, Sous Chef at Tico was the challenger for the afternoon. Following four years of service with the Air Force as an intelligence analyst, Ben worked the line at Farmshop (owned by Thomas Keller’s sous chef of 15 years, Jeff Cerciello) in Santa Monica, CA, while attending Le Cordon Blue.  Ben later  returned to the East Coast as Executive Chef of Pickity Place in Mason, NH.

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The first course from chef Harwood. The hazelnuts and figs were lovely – I dig the seasonality of this dish.

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First course from the reigning champion Brendan Burke, Sous Chef at Bastille Kitchen. I loved this dish. Stracciatella crostini, confit cherry tomatoes, shaved asparagus, pesto hollandaise, black salt. The black salt was such a nice touch and and I loved the shaved asparagus.

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Chef Burke’s sous chef for the afternoon, Tico Hunyh, Sous Chef at Bastille Kitchen.

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Second course from Chef Burke. This dish was a winner to me. The flavor of the seafood really shined – it just screamed summer to me. Blini with seared lobster- seafood sausage, apricot gastrique, chive sabayon, balsamic “caviar. The apricot gastrique was really quite lovely.

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Second course from Chef Harwood. The arancini was tasty, paired with mushrooms and pickled cherries (which were the star of the dish for me). Chef Harwood said that this dish was inspired by Tupac, the cherries were inspired by the lyrics “the darker the berry the sweeter the juice”.

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Chef Harwood preparing the third course.

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Third course from Chef Harwood. The poached egg on top of the hash was perfect.

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Chef Burke prepping his third course. Chef Burke is the reigning champion. For three years, Chef Brendan Burke lived it up, cooking and snowboarding at a Mammoth Mountain resort in his Native Cali. That is, until he split from the small town to make a name for himself in Boston. After filling the role of executive chef at Kevin Long and Big Night Entertainment Group’s Gem Restaurant and Lounge, Burke recently took his culinary accomplishments to the next level by snagging the sous chef position at Seth Greenberg’s Bastille Kitchen.

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Third course by Chef Burke. A taza chocolate and mascarpone tortollini with salted espresso whipped cream garnished with nutmeg. Heavenly. I could have eaten 5 of these.

At the end of the night, after 6 judges deliberated…Chef Burke was the winner! Congrats chef!

Good Ones events are by invite only. To request a membership, check out their website: or email Carolyn at

If you missed the event but want to try either of the chef’s delicious food, you can visit them at their respective restaurants:

Ben Harwood


222 Berkeley Street, Boston, MA

Brendan Burke

Bastille Kitchen

49 Melcher Street, Boston, MA

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BonmeAA while back I headed over to meet the marketing specialist for Bon Me over at their brick and mortar location. Erica and I grabbed a quick bite to eat for dinner while she told me what new things were going on at Bon Me.

Bonme3AThey will soon be opening another location and some cosmetic changes will be coming to the Bon Me Cambridge location.

Bonme36AThey are moving away from “the noodle stop” as it boxed them in a bit with what they were serving and people really wanted to order some of their favorites that they can get off of the food truck.

Bonme7AI love the table settings here, really bright and fun! Once only open on the weekends, now they are open during the week: Monday – Thursday 11am-8pm, Friday and Saturday 11am-9pm.

Bonme5ASmall succulents are on each table.

Bonme13AI love the Chinese BBQ soup. Really filling and just warms you up!

Bonme16AThe BBQ pork sandwich, served on a toasted baguette. Stuffed with pickled carrots and daikon, house made pork pate, house made spicy mayo, cucumbers, red onion, and cilantro.

Bonme26AHere’s the spiced rubbed chicken sandwich.

Bonme19AThe BBQ pork noodle salad: Soba or rice noodles, red onion, bean sprouts, seasonal greens, shredded carrot, and cilantro. Drizzled with your choice of toasted sesame, spicy peanut, miso lime, or Vietnamese Vinaigrette.

Bonme24AA BBQ pork rice bowl, Brown Rice or white rice with seasonal greens, bean sprouts, shredded carrot and daikon, and cilantro along with a deviled tea egg: A Bon Me spin on deviled eggs. Eggs are soaked in a black tea mixture then topped with house made spicy mayo, cayenne pepper, and scallions.

Bonme27AAnother rice bowl.

Bonme34AAll the ingredients are fresh! Check out the great colors behind on the counter on the line!

Bonme32AThey have also started making a very special hot sauce, which definitely makes your lips tingle!

Bonme31AStop by their brick and mortar location today! Grab a noodle bowl or a rice bowl and one of their homemade drinks!

Bon Me

One Kendall Square, Cambridge, MA

Bon Me on Urbanspoon

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Good Ones Grill23 1The Good Ones held their 2nd power hour of the month at the newly renovated bar at Grill 23.

Good Ones Grill23 2The new space has a very spacious feel to it. The windows on the far side open up to the street to let in the summer breeze. A perfect place to grab a drink after work with co-workers or perhaps have a drink at before you sit down to dinner.

Good Ones Grill23 3Grill 23 is owned by the Himmel Hospitality Group that also owns Post 390 and Harvest. For the last 30 years, Grill 23 has provided the highest quality steak and seafood and their service is top notch.

Good Ones Grill23 23The event was a great success with such a great crowd. While at the bar, I ran into an old colleague, Kevin, who is one of the best bartenders I know. Kevin is not only charming (and humble on top of that) but he is a master of his craft. He has a following of regulars who have followed him over the years from bar to bar. As we were chatting, Kevin mentioned to me that some other former co-workers also work at Grill 23. So if Kevin isn’t manning the bar, ask for Chris!

Good Ones Grill23 14Servers were walking the floor with some delicious light bites.

Good Ones Grill23 15Mini crab cakes were lightly breaded and fried, delicious.

Good Ones Grill23 16I was pleasantly surprised at the fresh rolls served with peanut sauce.

Good Ones Grill23 6Dan Mazursky is the founder of SoCo Creamery – an ultra premium, small (micro) batch ice cream, gelato and sorbet company. After college, Dan moved back to the Berkshires to take over the family ice cream business (formerly Bev’s). As the founder of SoCo, he is on the road helping with sales and has his hands in new flavor creation. Dan was a featured guest at the event and was sampling a handful of flavors that weren’t even in stores yet!

Good Ones Grill23 5SoCo comes in a variety of flavors like: banana brownie, vanilla cherry chip, dirty chocolate, ginger, Mexicali chocolate, and mission fig.

Good Ones Grill23 7Co-founder of the Good Ones, Jennifer Brooke enjoying some raspberry sorbet.

Good Ones Grill23 4Jennifer never ceases to amaze me. I already knew that she is talented at so many things, and then tonight I found out that she is also an artist. She was giving one of the featured guests a piece of original artwork.

Good Ones Grill23 8Marco Ferrara, one of the featured guests for the evening,  is an inventor and entrepreneur focusing on technologies and business models to enable the transition to a renewable and sustainable future for our society. Marco holds a PhD in nuclear science and engineering from MIT and a PhD in electrical engineering and computer science from the University of L’Aquila, in Italy.

Good Ones Grill23 13Always dressed to impress, tonight being no exception (in his blue tux), is James Michael Sama (center), founder of the New Chivalry Movement. Sama is a writer, a public speaker, and he is now adding relationship coach to his resume. Sama is pictured with featured guest Cyndal “Cici” Maria Todd (left). Not only is Cici the current Ms. Massachusetts but she is also an accomplished actor (The Proposal, Surrogates, The Fighter, Grown Ups 1&2, Ted and Black Mass) and model. In addition to being a beauty queen, Todd spends her days as a paralegal and is in her second year of law school. Pictured on the right is Nina Murray, current Miss Teen Massachusetts.

Good Ones Grill23 12Never been to a Good Ones event? For the power hours, a hand picked group of founders, executives, journalists, students, creatives and mentors come together for an evening of networking. The people are dynamic and the conversations are always interesting. Heloisa Fitzgerald (center) is a talented jewelry designer – her pieces will be showcased at Sunday’s final chef battle at Tico.

Good Ones Grill23 11Good Ones? Who are they? Members are curious, original, and charismatic influencers from all walks of life who are committed to driving positive growth. Events are invite only, so head to the website to request a membership.

Good Ones Grill23 10Jose Carlos Ribera (AIA), another featured guest, is an Architect focused on a global practice of architecture and urban design, with built projects in countries across Asia, the Middle East, and domestically within the US, spanning over eleven years of creative and professional journey in Boston. His portfolio of work includes national and international award winning design projects for Cultural, Civic, Educational, Public, and Urban Development clients, within leading and renowned creative firms like NBBJ, Machado and Silvetti Associates, and Marlon Blackwell Architects.

Good Ones Grill23 9Guests had the option of two signature Good Ones drinks: The “Tuesday Afternoon” with Sapphire east gin, St. Elder, grapefruit and prosecco float ($11) and the “Your Wildest Dreams” made with tequila, Stones ginger and St. Elder with a spicy rim ($10).

Good Ones Grill23 22Boston based fashion bloggers Christine Watson (left) of Rules for the Modern Girl and Noelle Barbosa (right) of Rue Le Chat.

Good Ones Grill23 21Life Sciences Chief Strategist at IDEO, Rodrigo Martinez.

Good Ones Grill23 20Featured guest Kristina Makris is a talented makeup artist. Makris has her own business, Flawless Face and Body, Inc. providing both makeup and airbrush tanning services.

Good Ones Grill23 19Guests this evening rocked the “moody blues” theme.

Good Ones Grill23 18Co-founder of The Good Ones, Carolyn Meenan (center) with Cici Todd (left) and Nina Murray (right).

Good Ones Grill23 17Justin Shaw of MS Walker and Yuna Asiryan owner of Y/A Apparel.

Grill 23

161 Berkeley Street, Boston, MA (Back Bay)


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I am excited to attend this year’s Taste of WGBH Food and Wine Festival! This year over 25 of the top chefs in the city will come together for this great event. I will be attending the Chef’s Gala on Thursday, September 11th.  Readers of A Little Bit About a Lot of Things can get a 20% discount on tickets! I hope to see you there!

Some of this year’s participants will be: 80 Thoreau, Alden & Harlow, Bondir, Boston Chops, Brasserie 28, Catalyst, Deuxave, Douro, Four Seasons Bristol Lounge, Il Casale Cucina Campana & Bar, MC Spiedo, Millwright’s, Oleana, Prohibition Pig, Puritan and Co, The Red Lion Inn, Ribelle, The State Room, Tao Yuan, Tavern Road, Tremont 647, Zapoteca and Zebra’s Bistro.

You can purchase tickets online at and use the code FOODBLOG to get 20% off your ticket.

Here is the full schedule:

Chef’s Gala Reception

Thursday, September 11, 2014

Dress code: Cocktail attire, business attire

7-10pm open to general ticket purchasers

Tickets, general admission: $150

The event is held inside the WGBH Calderwood Studio, and Atrium

Imagine 25 of the best chefs from the far corners of New England under one roof! Don’t miss this incredible gastronomic adventure in food, wine, and craft beer! The Chef’s Gala Reception is an elegant evening with 25 unique stations showcasing cuisine of local chefs/restaurants paired perfectly with selected wine and a few select craft beers from 25 featured artisans. Meet and mingle with your favorite chefs, and discover new favorite restaurants. Learn about the magic of pairing various dishes with the perfect wine to enhance flavor, and your experience.

*Must be 21 to participate


The Artisan Taste

Saturday, September 13, 2014

Dress code: Business casual-casual

Two Sessions: 1pm-3:30pm and 5pm-7:30pm

Tickets for one 2 1/2 hour session: $50 for members and $60 for non-members

Located in back WGBH visitor parking lot

Experience a wide variety of artisanal foods featuring New England’s renowned restaurants, chefs, and local producers.

·         Exhibitor tables featuring more than 100 wines from around the world, local food purveyors, and local fare.

·         Clarke Sub-Zero Wolf Celebrity Cooking Stage to include two chef demonstrations during each two and a half hour session.

·         Interactive displays and sponsor activations and entertainment will be included on the stage between each of the cooking demonstrations

*Must be 21 to participate


Farmer’s Market

Sat. 9/13 11am-5:30pm and Sun. 9/14 10am-3pm

FREE event, open to the general public

Will feature 15-20 farmers/vendors with a wide assortment of fresh produce, spices, herbs, and baked goods. Check the website for updates in the coming weeks ahead with a complete list of participating vendors

(will be located in front parking lot by Newbury Comics and our parking garage in same configuration that we had in the 2012 Wine Fest)


Brunch Bar

Sunday, September 14, 11am-1:30pm

Tickets: $40 for members and $45 for non-members

Dress code: Business casual-casual

We’ve taken the guessing out of where to have brunch with this exclusive event. Have Sunday Brunch at the Brunch Bar with more than 100 different restaurants, artisan food producers, craft breweries and wines serving up sumptuous tasting-sized portions of foods from the exotic to down-home. The event features live chef demos, live music and an unbeatable way to travel New England in the span of a couple hours.


Also on Sunday Sept. 14 are two

Food & Wine Festival Seminars

These will be located inside Cahners Conference Room, Reno and 3rd fl cafe


Pickled: Preserving the honored tradition        

Sunday, Sept. 14, 2-3:30pm

Donation: $25

Capacity: Capped at 40 guests

Presented by Tia Pinney, Naturalist/Adult Program and Eco-management Coordinator from Mass Audubon’s Drumlin Farm Wildlife Sanctuary

Join us for a visually, aromatically, and gastronomically exciting event, as we explore a plethora of pickles with our friends from Mass Audubon’s Drumlin Farm Wildlife Sanctuary. The art of pickling has made a comeback in recent years with the popularity of the do-it-yourself movement. This class will provide you with the basic skills you need to pickle a wide variety of fruits and vegetables at home.

We’ll review the elements that go into crafting a good pickle, including acid, flavorings, spices, produce choices, preparation, and storage. You will have a chance to sample some delicious pickled fruits and vegetables during the seminar, and you’ll even be able to take home your own pickled creations at the end of class. Bring your appetite, and get ready for this adventure in pickling.

Shaken & Stirred

Sunday, September 14, 2:00-3:30pm


Capacity: Capped at 40 guests

The dedicated staff from the James Beard Award-winning Kenmore Square cocktail lounge, The Hawthorne, is calling class into session to teach guests a little about the history of the cocktail, and the style and technique that go into mixing a drink. Katie Emerson, The Hawthorne’s bar manager, will cover ratios for a few original classic cocktails, while mixing up a classic Bee’s Knees. Katie will provide the details needed to assess your home bar, and the tools to customize cocktails using three basic formulas for a variety of delicious and time- honored variations. You’ll leave armed with the fundamentals to mix the perfect cocktail and a few goodies to take home to your own bar.

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