Mark is getting married!! Instead of a typical shower at work, I decided to do something a little different…a little more…Mark. We had about 25 people after work gather together for a craft beer tasting led by…yours truly. What’s odd about this is that I know very little about beer, let alone craft beer. So I took Mark’s Untapped profile to Marty’s and asked them to make some suggestions based on the beers that he rated the highest (so sneaky right?) I jumped on Beer Advocate and Google and managed to piece together a PowerPoint presentation (we were at work after all!) Here’s what I learned: Go To IPA by Stone Brewing Company, located in Escondido, CA is 4.5% APV and is an American IPA. The beer is very hoppy, and tends to be dry and bitter. It is made with the “hop bursting” technique, where all or most of the bitterness comes from late hop additions at the end of the boil instead of the traditional approach where bitterness comes from earlier additions at the start of the boil.
Workers Comp by Two Roads Brewing Company, located in Stratford, CT is 4.8% ABV and is a Saison Style beer. Saison beers are traditionally crewed in the winter, have a complex style, and have a fruity aroma and flavor. It has a earthy yeast tone with a mild tartness – a lot of spice with medium bitterness. It is brewed with a variety of grains including barley, wheat, oats and rye.
Brouwerij St. Bernardus NV is made by St. Bernardus Abt 12, located in Belgium and is 10% APV. It is a quadrupel Belgian style ale which is a bolder flavor compared to the dubbel and tripel sister styles. It is a full bodied beer with a malty palate and is sweet with little bitterness. The flavor is complex and has a bittersweet finish with a hoppy bite. It has been seen as one of the best beers in the world. It was one of the original recipes from the days of license brewing for the Trappist monks of Westvleteren.
Hell of High Watermelon, made by 21st Amendment Brewery in San Francisco, CA is 4.9% APV and is a fruit beer. It is brewed with real watermelon and has a crisp, dry flavor. It is a summer, seasonal beer that starts by being brewed as a classic American wheat beer and then undergoes a traditional secondary fermentation using fresh watermelon.
Mei Mei Street Kitchen catered the shower! Above is the magical kale salad: local kale, Narragansett Creamery sea salt feta, garlic panko breadcrumbs, tossed in a rice wine vinaigrette. Everyone loved this dish, it was gone in about 3.2 seconds. They also offer the salad on their truck and at their brick and mortar restaurant.
Pierogi dumplings: fried hand-rolled dumplings filled with Schartner Farm russet potatoes, local greens & Cabot cheddar cheese. Served with pickles and soy aioli. While I like their traditional dumplings, I thought these were a great twist – such great flavors!
Mei Mei Street Kitchen
506 Park Drive
A few months ago, when I attended a Good Ones party (see previous post), I ran into someone from my home town (small world). Pamela invited me to the photo shoot for her company, Petite Mort, at the Codman Estate. Jennifer Brooke, co founder of The Good Ones, is modeling a beautiful fox piece.
Petite Mort is an amazing company that provides couture fur without the guilt. From the Facebook page, “All our animals are wild and free, have died accidentally, and contribute to the local New England ecosystem as indigenous species. We legally certify this the entire way through our creation process and each bespoke fur piece is individually labelled as one of a kind, hand made in the USA by artisans, and only of the highest caliber winter fur.“
Check out the talented Erik Patton doing what he does best.
Make up was done by the talented Dana Dodson Teahan.
The website is coming soon, where you will be able to see the professional photos: http://lapetite-mort.com/
In the meantime, check out their Facebook page.
Happy National Jerk Day! The folks over at Krave sent me over some samples to try. I have to admit that I wasn’t a big fan of jerky…I always thought, it’s tough… and leathery, just wasn’t for me. Krave has changed my mind about jerky! Krave is nitrate and hormone free. There are no artificial flavors and it is gluten free. Krave is 97% fat free and the meat is double marinated.
Here are some great pairing choices for the chili lime flavor:
- Corona, Pilsner, IPA
- Brunello di Montalcino Super Tuscan, Chardonnay
- Filtered & Unfiltered Wheat Ale, Weiss, Witbier, Weizen Bock
- Merlot, Chinon (France), Pinot Noir, Beaujolais
- Bourbon, Scotch (lighter styles)
- Marzen, Bock, Pale Lager, Amber Lager, Pilsner, Dunkel/Dark Lager
- Sauvignon Blanc, Non Reserva Chianti, Moscato, Ice Wines
- Citrus Vodka, Gin (lighter style), Reposado Tequila
- Sauvignon Blanc
Check out the Krave website for great recipes. The teriyaki had a very strong smell, but the taste was sweet and mild. The chili lime had a little bit of a kick to it that I really liked – probably my favorite of the bunch. I was very surprised at the texture – it wasn’t tough at all, quite the opposite in fact. Let Krave change your mind about jerky!!
Check out their website: https://www.kravejerky.com/
Twitter: https://twitter.com/KraveJerky (@kravejerky)
Instagram: http://instagram.com/kravejerky (@kravejerky)
I received these as a gift – they are equally good looking as they were delicious. You can taste the quality ingredients used to make these chocolates – these would make a great gift for any occasion.
What is your favorite type of chocolate?
Beacon Hill Chocolates
91 Charles Street, Boston, MA
Week 2 of The Good Ones Power Hour, where women come to network and make lasting friendships. See last week’s event here.
We headed over to the WeWork South Station, located at 745 Atlantic Ave. Check out the cool wall art in the lobby.
As I had mentioned in my previous post, all WeWork spaces have common threads, but each has their own distinct personalities. The conference rooms here are inspired by nature – love these glass doors!
Motto sparkling matcha tea was at the event, man is this stuff good!
Jeff Venuti, field marketing manager for Hint Water was there with samples of their new flavors.
Delicious cocktails courtesy of Deep Eddy vodka.
Organic Bath Co. was at the event with their Stress Less lavender sugar scrub and their naked body scrub. The 11oz scrubs retail for $27 and for every purchase made, Organic Bath Co. will donate to 1% for the Planet and other charitable organizations.
And Cocomama Foods was sampling their new line, Crunched Out. It comes in two tasty flavors, vanilla cinnamon and fudgy chocolate. The clusters are made from 7 ancient grains and the best part is, it’s gluten free!
Want to attend the next Good Ones networking event? It’s Tuesday, June 17th from 6pm-7:30pm. Email Carolyn for an invite to the party: Carolyn@TheGoodOnesBoston.com.
It’s going to be a fun evening (of course it is, I’ll be there!!) with music and some great giveaways!
All you have to do is “like” my Facebook page and leave a comment below letting me know you have done so. I’ll announce the winner at 1pm, June 11th!
We start with the tabla de quesos ($18) a selection by the chef of three cheeses, served with guava preserve, figs with dulce de leche and salted Spanish almonds. All of the choices are delicious, and to be honest, I don’t particularly care for stinky cheese, but that dulce de leche is mind blowing…and the fig….just get out of town. The cheese plate comes with grilled iggy’s bread.
At this point we are so stuffed to the gills that we can’t fit in another bite, but how do you come all the way here and not get dessert? So we try the strawberry and banana meringue. Watching them make this dessert is impressive – this is definitely a work of art! Almost too pretty to eat….almost.
What is your favorite tapas dish?
253 Washington Street, Somerville, MA
We took a leisurely walk through the Boston Common on our way over to Beacon Hill to the Soon Spoon/Opus Affair Paint the Hill event. First stop the Sloane Merrill Gallery at 75 Charles Street to meet Conor, co-founder of Soon Spoon, and pick up our maps. 30 local artists were stationed around the Hill while Soon Spoon and Opus Affair were at three locations with pastries and coffee by Kate Holowchik, pastry chef at jm Curley/Bogie’s Place.
First stop 1 & 2 Mount Vernon Square (off River Street) where Kelly Carmody and Dave Poutre were painting. Travis, co-founder of Soon Spoon was also there with lemon poppy seed bars with a balsamic strawberry swirl. Super tasty. We huffed up Mount Vernon Street and worked off some calories from the lemon poppy seed bars…
Second stop was 55 Mount Vernon Street (Nichols House Museum) where Greg Horwitch and Vcevy Strekalovsky (above) were painting and Graham Wright, founder of Opus Affair, was there with our next dessert.
And finally stop #3, 32 South Russell (Peter Faneuil House, back garden off of South Russell Street.) Chef Kate Holowchik was there with her bacon s’mores brownies. Sally Casper was in the courtyard painting.
Kate previously worked at Les Zygomates in the Leather District before taking the newly created pastry chef position at jm Curley. Did I mention that she didn’t use any butter in this recipe, just the bacon fat she rendered from the bacon on top of the brownie….yum!
Check out Soon Spoon’s next pop up dinner! They’re partnering with Kitchensurfing!
What: Indonesian Family Style Dinner
SoonSpoon and Kitchensurfing are teaming up to bring you a 5 course family style Indonesian dinner by Chef Retno Pratiwi with 5 beers paired by Gabe Bellegard Bastos (beer writer for Eater). Please join us on Saturday, June 14th to explore, share, and enjoy this authentic Indonesian meal. The menu will feature traditional and unique dishes such as Combro (deep fried grated cassava filled with a spicy sambal tempeh) and Krim Mangga Ketan Item (mango coconut cream with sweet black rice).
When: June 14, 6pm Where: Private Home, Brookline How Much: $55 Tickets: http://bit.ly/1pGJJys
The old space was run down, but it had a certain charm to it. The inside now has a whole new updated look.
Check out their menu here. They are now open at 6am on weekdays, so stop in and grab some breakfast!
75 Harvard Ave, Brookline, MA
Shira Melen of Northlight Baking Co. sells her delicious macarons here. They come prepackaged and make great gifts, or you can buy a few loose ones as a special treat for yourself.
(in the prepackaged box above) kalamansi – hybrid citrus fruit, tart; lavender - infused with lavender buds; london fog- blue flower earl grey tea (MEM tea)and vanilla bean; orange blossom - milk chocolate, orange blossom water; passionfruit
Other flavors include:
dirty chai - homemade chai spice shell with espresso filling; ginger – milk chocolate ganache infused with fresh ginger; milk chocolate coconut - milk chocolate ganache, toasted coconut; mint chocolate; salted caramel ganache; pink peppercorn & rose- *temporarily out of stock, back soon!; mango lime
Spoonable is a caramel company based out of Brooklyn. Michelle Lewis uses the best quality ingredients available and makes flavors like: Buttery Apple Pecan, Peppered Orange, Brooklyn Butterscotch, Chewy Sesame Caramel, Flowery Lavender Caramel, and Spicy Chili Carmel.
McCrea’s Candies is the brain child of Jason McCrea. Jason, a former chemist, has created something very special. His caramels come in flavors like Black Lava Sea Salt, Tapped Maple, Ginger Fusion, Rosemary Truffle Sea Salt, Highland Scotch and Basil Cayenne.
Dude, Sweet Chocolate makes dark chocolate inspired creations. Chef Katherine Clapner has over 20 years of experience as a pastry chef, working in places such as New York and London. Clapner has creative names for her products, above is fungus amongus: Fungus Amongus Toffee is made case specific to go with cheese especially washed rind, triple or double creams. A very buttery and creamy toffee made with local cream, local butter, porcini mushroom powder and toasted pumpkin seeds. All of which were added to alleviate the getting stuck in your teeth and the over sweetness of normal toffees. Other items include: Stag Party Fudge, Chubby Nuts, Crack in a Box and a Loco for Cocoa bar.
They have a variety of high end chocolate bars: Raaka bars come by way of Brooklyn. Unlike other chocolate bars, Raaka does not roast the cocoa beans and every batch is made by hand. Their bars are certified organic, certified fair trade, soy free, nut free, and vegan. Flavors include: Espresso, Samuel Adams Winter Lager, Coconut Milk, Chili Rum Punch, Ghost Pepper and Bourbon Cask.
Dick Taylor chocolate is a small batch bean to bar company out of Arcarta, CA. Check out their website, I think it is really visually appealing. These two former boat builders make chocolate in flavors like Black Fig, Maple Coconut, and Fleur de Sel.
27 Parmenter Street, Boston, MA