D Street Cafe to open this week

Well, it looks like we’re getting a new South Boston waterfront restaurant… starting this week.

According to the official press release:

The New “D” Street Café will officially open on The South Boston Waterfront on July 3, 2008 and be an 80-seat outdoor restaurant serving fun, fresh, casual fare such as: grilled burgers, hot dogs, fresh sandwiches (including lobster rolls), salads and fresh local ice cream, as well as, “Grab-and Go” items for the busy passersby and the ever-growing business demographic flooding into the area.

The restaurant will be a seasonal venture operating each year from: May – October and hours of operation will be: Monday – Wednesday, Friday, Saturday: 11:00am to 7:00pm, Thursday: 11:00am to 9:00pm. Extended hours on Thursday are set for special live music acts ranging from Jazz, Latin, Reggae and other world music. On the days that live music will not be featured a DJ from New York has been commissioned to prep a virtual soundtrack for daily operations.

“This is going to be the kind of place I think families will want to stop in and grab great food, listen to wonderful music and enjoy the beautiful park that the City of Boston and Massport has worked so hard to develop. I hope this will not only be an addition to the waterfront, but a welcome mat to other businesses to join us and truly develop this area into one of Boston’s best new areas!” said Darryl Settles.

Darryl Settles is a restaurateur, real estate developer and the founder of the Beantown Jazz Festival. A few weeks ago he was hanging out around the South Boston Waterfront — when he got this crazy idea that the area needed a restaurant just like the D Street Cafe. Five weeks later (like I said, crazy), a new restaurant is born.

The D Street Cafe is located at 600 D Street on South Boston’s Maritime Park on the Waterfront.

Sparkling, Still or Rain?

So I’m driving back from my Chiropractor about 5 minutes ago… catching the tail end of the torrential down pour that just soaked us and I come across this:

Yes, that’s a SINK HOLE. Right off the West Roxbury Parkway, coming from Putterham Circle to the VFW Circle… on a side street to the left. It’s hard to tell by the picture, but it’s a good 1 to 2 feet deep. The rain water was so powerful, that it actually ripped away the road and washed a truckload of 2-inch rocks down the Parkway… causing a signficant impact on traffic.

And if that wasn’t enough, when I hit the VFW circle, I see this:

And at the circle… looking to the right, up the VFW:

And yes, I call it a “cirlce” because I am originally from New Jersey.

What does a tomato taste like?

That was the question asked to me by Andy Husbands, Fearless Chef of Tremont 647 and Sister Sorel as we sat together at Starbucks a few weeks ago. You see, I had scored an interview with Andy by contacting him through a mutual friend’s FaceBook page several weeks earlier. So here I sat, as this long-time Boston chef and cookbook author tried to explain to me what he’s all about and where his knowledge and style is taking him.

Me: “Umm… well let me start off by saying I love tomatoes and grow several types of heirloom tomatoes in my back yard, blah, blah, blah, blah, blah…”

As I watched Andy raise an eyebrow and saw the smirk creep across his face, I knew that he thought I was either a wack-job or a moron… and he was probably wondering what the hell he was doing sitting across from me at that very moment. So after a bit of prompting on his part, I answered: “Savory?”

Andy: “Good, that’s a start. Tomatoes are sweet.”

You see, Andy’s idea is that anybody can cook if they can detect the different types of flavors dishes and foods exhibit and then apply those defined flavors to like-meals.

Andy: “What does salsa taste like?”

Me: Okay, I can do this… I know what he’s looking for now. “Savory, salty, hot…”

Andy: “Right. Sweet, salty, tart, hot, savory, herbal…”

Andy went on to explain how if you can define these distinct flavors that a “Salsa” has, you can easily create your own salsas just by using these flavors as a guideline.

Andy: “Sweet… that’s the tomatoes, or mangoes or anything else that is sweet. Salty is the salt. Tart is the lime juice or any other tart or sour component. Hot can be Jalapenos, savory? cumin. Herbal? Cilantro… or parsley… or some other herb. See what I’m getting at here?”

We continued our conversation, discussing how Andy wants to help the average cook learn to discern these flavors and hence, be a better cook. After all, his cookbook is called The Fearless Chef and the theme of the book follows the same premise… there’s no need to be afraid in the kitchen if you educate yourself with the right tools and know-how. Now, Andy’s book isn’t new to the shelves… it’s been around a while, but it’s still relevant — maybe now more than ever, as we try move in the direction of eating fresh foods, full of flavor… without additives, chemicals and other non-food ingredients — as Andy does in his restaurants.

So what’s next for Andy? Well, it sounds like he’s going to put his money where his mouth is (and that’s a big order to fill). He’s in the process of transitioning his restaurants to be green — starting on June 1st, he swapped out all his wine for 50 varieties of bio-dynamic, organic wine. He’s using organic fruits and vegetables, trying to buy local as much as possible, has started composting all the restaurant’s food scraps and is even recycling his cooking oil. His goal is to become 100% green, but that will take a little time.

Additionally, he has started thinking about and drafting material for a new blog he’s working on. A blog with a purpose — to educate his customers on how to taste and therefore, how to cook. I love this idea. As Andy pointed out to me, you can find many classes on how to taste wine or how to taste cheese… but where are the classes that teach you how to taste food? How do you refine and improve your palate if you can’t identify what you are tasting?

Just Google Andy’s name and you will find many pages — including YouTube videos on cooking — where you can see this bold personality at work. A personality that will bode well in the blogging world.

I wrapped up conversation with Andy by asking if I could have a tour of the kitchen at Tremont 647 sometime. Even better.. well, a LOT better… Andy offered me a night in the kitchen working alongside him and his staff. Obviously, I jumped at the opportunity and will be taking him on his offer sometime in the fall.

Finally, about a week after Andy and met… I emailed him some questions I thought of that I hadn’t had the opportunity to ask him. Here’s what he had to say:

Me: “First off… will you share what the O.C. in your name stands for?”
Andy: “Original Chef”

Me: “I understand why you have the pig tattoo on your arm but what about the gazelle? (if that’s what it even is)”
Andy: “Gazelle?? Try goat.”

Me: “Your menu is as bold as your personality, have both always been this way?”
Andy: “Yes I have, it’s a blessing if you ask me.”

Me: “What is your all time favorite food and/or dish?”
Andy: “Macaroni and cheese, Kraft Original. But I love a simple grilled steak with evoo and Lemon juice.”

Me: “Do you offer that on your menu?”
Andy: “A more advanced version — lobster mac and cheese- not Kraft.”

Me: “What is your secret splurge food?”
Andy: “SUSHI and SAKE it’s no secret.”

Me: “Is there anything you won’t eat?”
Andy: “I’ll try anything once, I’ve tried putrefied shark in Iceland — once was enough.”

Me: “Is there anything you have never eaten that you would like to try?”
Andy: “Lots.”

Me: “Is there anything you wish you could cook better or any new techniques you would like to learn?”
Andy: “Not really, if I want to learn something I do. I am always trying to learn more.”

Me: “Aside from your own, what is your [current] favorite restaurant in Boston?”
Andy: “I like Dante, Toro, Marco, and Sage.”

Me: “Any place overrated?”
Andy: “Of course not. “

Me: “How about undiscovered gems in or around Boston?”
Andy: “Taberna de Haro or is it Haro de Taberna — it rocks, but no body talks about it.”

Me: “What is Boston missing from a food perspective?”
Andy: “Awesome Mexican.”

Me: “Lastly, what is one thing that no one knows about you?”
Andy: “I am an open book? I am single?”

Well… I guess everyone knows it now.

Last BO box for a while…

Well… I’ve decided to stop our Boston Organics delivery service for the remainder of the summer… for a few reasons:

1. Despite their best efforts, the produce that Boston Organics delivers does not strictly come from local growers. How could it? Their service is year-round and, in New England, that means a short growing season.
2. I want to buy my summer produce locally. I cannot justify contributing to the generation of greenhouse gasses and carbon emissions simply for the ease of having Organics delivered to my front door.
3. I want to support the local farmers during their growing season.
4. The summer heat causes the produce to go bad faster. I find I am not able to finish my bi-weekly supply before it begins to rot. What a waste.
5. The overall quality has been a little shoddy the last month or two. Not 100% their fault, but if I am going to spend top dollar for organic and/or locally grown produce… I want to pick my own fruit and vegetables out.

These are just my personal reasons and do not reflect my overall happiness with Boston Organics. I think they are a great company. In fact, this week’s box was really good! I got:

1. 3 Apples
2. 1 Avocado
3. 2 lbs of Bananas
4. 1 bunch of Broccoli
5. 1 Cantaloupe
6. 1 Cucumber
7. 1 Mango
8. 3 Nectarines
9. 2 Oranges
10. 2 Pears
11. 6 Plums
12. 2 lbs of New Potatoes
13. 1 bunch of Scallions
14. 3 Tangelos
15. 1 Zucchini
16. 1 large bunch of Red Chard

Geez, it’s almost like they knew that I was cancelling and wanted to give me one final incentive to stay with them. The box was beautiful! We’ll see how things go for the fall… until then, it’s mostly (if not all) local for me.

Mmmm…. Beeer….

Belgian beer in fact. Have a hankering? They head over to Townsend’s in Hyde Park tomorrow night (6/25) for their Belgian Beer Tasting Event.

For $50, you get a yummy-sounding 4-course tasting — paired with Belgian beers and a welcome reception that begins at 6:30pm.

The menu includes:

6:30 Welcome Reception
Bavik Pilsner
Passed hors d’Oeuvres
Traditional beef tartar with capers, red onion and Worcestershire sauce on crostini

7.30 First course
Petrus Bruin aged ale
Grilled Belgian Endive and asparagus with Gruyere stuffed Prosciutto cigars and Old Monks Café vinaigrette

Second course
Piraat triple IPA
Shrimp salad stuffed herbed roast tomato with Piraat steamed garlicy PEI mussels

Entrée
Augustijn amber ale
Bornem double dark abbey ale
Hanger Steak with braised sprouts, pomme frites and truffled mayonnaise

Dessert
Gulden Draak Flemish brown triple ale
Belgian flourless Chocolate torte with fresh Raspberries topped with Chantilly cream

Also, their previously defunct website is now up and running… so you can check out their entire menu if you can’t make tomorrow night.

Exhausted…

So, I’m sitting in line at the Dedham Starbucks drive-thru this morning and I notice this:

This building is fairly new… maybe 2 years old. Notice all the paint peeling in the corner, (the rest of the building is doing fine). If the idling exhaust from cars (who are in line for a only a few minutes) is doing this to the paint, what the hell is it doing to the environment and to the drive-thru staff??

The Jailhouse Rocked

According to Wikipedia, “The Clink” was a notorious prison in Southwark, England which functioned from the 12th century until 1780 either deriving its name from or bestowing it on the local manor, the Clink Liberty (see also the Liberty of the Clink). The manor and prison were owned by the Bishop of Winchester and situated next to his residence at Winchester Palace.

Flash forward 228 years and you get Clink in the Liberty Hotel, former location of the Charles Street Jailhouse. The Charles Street Jail was built in 1851 and remained a functioning prison until it’s closure Memorial Day weekend, 1990. In 1973, the prisoners revolted over the conditions of the jail and the jail was declared unfit and in violation of the prisoners constitutional rights. It took 17 years for the last of the prisoners to finally be moved.

Massachusetts General Hospital acquired the property in 1991 and it took another 10 years for a viable plan to be approved for the historic space — with renovations completed in 2007, The Liberty Hotel opened it’s doors.

I had the pleasure of spending a few hours in the Clink myself last night… and I must say, it lives up to it’s hype.

You walk through the front doors into a beautiful atrium, framed by exposed bricks, soaring windows and the old prison catwalks. Pretty people abound, amazing architecture and classical lines all enhance the contemporary theme of this space.

The hotel has several eateries and bars… Scampo (which means “escape” in Italian), under the direction of Lydia Shire, serves up classic Italian fare on the first floor. Alibi, also on the first floor, is a dungeon-like cocktail bar and club serving up drinks and apps and offering a coveted outdoor patio space for the happy hour set. And then Clink, on the second floor — with it’s sit-down dining inside the restaurant and a very popular bar (with additional tables, chairs and benches) in the atrium.

My girlfriend and I were both anxious to give Clink a try. We started our night with some cocktails; I had the Caramelized Lime Caipirinha — Cachaça with muddled mint, lime and club soda ($14) and “S” had a Classical Twist — Vodka seasoned black pepper and muddled cucumber ($14). A little pricey for my taste, but the drinks were pretty good and fairly strong. I guess if you are going to dine in a former prison you should expect nothing less than being ripped off.

Clink’s menu is divided into a several categories: Snacks to Share, Artisan Cheeses, Charcuterie, Starters and Mains. We both decided to stick with two smaller dishes each, rather than gorging ourselves with main courses.

I started with a “snack to share” — the Tuna Tartare with citrus, jalapeno and fried yucca chips ($12). “S” went with a “starter” — the Chilled Yellow Tomato Soup with smoked yogurt and extra virgin olive oil ($9).

The tuna was delicious. Seasoned with just the right amount of salt and enhanced with the acidity of the lime juice. The yucca chips added a nice texture component to the meal. I thoroughly enjoyed it, though, I have to admit I didn’t detect any jalapeno spice.

The soup was phenomenal. Wherever they get their tomatoes from this time of year, I want to go! The tomatoes tasted like homegrown August tomatoes. They obviously have a really good supplier. The most amazing component of the dish though, was the smoked yogurt.

When the soup arrived, it looked like it had small balls of fresh mozzarella in it. In reality, these were dollops of smoked yogurt, encased in a very thin sort of membrane. Almost like the consistency of an egg yolk (if you’ve ever separated an egg using your hands before). When you popped one of these babies into your mouth, the membrane immediately dissolved and your mouth became filled with the savory, smokey and silky flavor and texture of the yogurt.

Unbelievable! I immediately flagged our server over and asked him how these were made. He said that they carefully spoon the yogurt into an ‘alkaline’ solution, which creates the neat little packages. This dish is a MUST try.

For my main course, I opted for another “starter”… the Seared Sea Scallops, with English pea puree, leeks and a truffle nage ($14). “S” did the same thing, ordering the Handcut Pappardelle, with a lamb ragu and Parmesan reggiano ($18).

The scallops were sweet, tender and cooked perfectly. The pea puree was fresh and added an additionally sweetness that paired well with the salty butter sauce. Everything was delicious in this dish… though, once again, I wasn’t tasting any truffle. Still very good none the less.

The pappardelle was very good as well. “S” said it tasted delicious with the fresh grated Parmesan cheese and tender lamb. Overall, two very good dishes.

We finally left the dining room around 10:30pm and walked out to a JAMMED lobby bar. This is clearly the happening place on Thursday nights. I felt very under dressed in jeans, platforms and a T. We popped our head into Alibi on the way out, and it was packed as well… both inside and out. One other cool addition is that the walls of alibi are covered with vintage snapshots of famous peoples mug shots. Frank Sinatra hangs on the wall right as you walk in…

I will definitely be going back to this place. I want to try a few more of the dishes and I definitely want to hit up the bar scene. This is a great new addition to both Boston’s restaurant scene and it’s nightlife. Well worth a visit… and possibly even an overnight!

Final outcome of Bok Choy salad

I apologize if the picture is a little blurry… the lighting was poor and I was trying to use my iPhone. This is the outcome of the Bok Choy salad mentioned yesterday. It was absolutely delicious and worked beautifully with the grilled salmon (which I just seasoned with a little lemon pepper and some salt).

I’m trying to lose a few pounds, so for those of you interested… I am including the Weight Watchers point breakdown. This food blog thing has caused me to gain about 5 lbs in the last 6 months, so let’s see how a foodie does on this diet!

Salad (alone): 0 points
1/4 topping (my version): 3 points
Dressing (2 tbsp): 2 points
Salmon (4 oz): 5 points

Not bad if you have the salad by itself.

Bok Choy Salad

Quite possibly one of the best house-made salads I’ve ever tasted. Another parent at my son’s school brought this dish to an event on Saturday. Let’s just say I had to do quite a bit of investigation to figure out who had made it and then I had to track the woman down for the recipe!

I altered the original recipe a bit — to lower the calorie and fat count (I’m trying to lose a few pounds). I will post both the original recipe with my revisions alongside.

Topping

2 pkgs Ramen noodles, uncooked and crumbled — w/out seasoning (I used one package)
5 1/2 oz of sliced almonds (I used 2 tbsp of raw, sliced almonds)
1/4 c margarine (I used to 2tbsp light butter)

Dressing

1/2 c salad oil (I used EVOO)
1/4 c sugar (I used Splenda)
1/4 c vinegar (I used sushi rice vinegar)
2 tbsp soy sauce
1 tsp sesame seeds (I used black)

Greens

1 head of bok choy (washed and sliced like celery)
1/2 bunch of green onions
1 c bean sprouts

1. Brown almonds in butter. Add crumbled Ramen noodles and continue to brown (do not overcook).
2. Cut bok choy and green onions.
3. Put all dressing ingredients in jar and shake well.
4. Toss greens with topping and dressing. Serve immediately.

This is SO good! I’m serving it tonight, topped with a small piece of teriyaki salmon.

iScream Works Website Debut!

Up two days before they are due to open, iScream Works unveiled their cool (sorry, pun intended) new website today:

I am already signed up for the Birthday Club…especially seeing how the big day is only 4 weeks away!!! Hmmm… what flavor shall it be? Probably Coconut… I’m a sucker coconut ice cream.

I’m loving that they feature Brigham’s Ice Cream… and I hope they add Dice Kream to the offerings… I mean, how could they not??? I was just introduced to the flavor last weekend by some good friends. Needless to say I finished off the entire quart on my own. I just LOVE that the Husband doesn’t like chocolate! (yes, I know… it’s sacrilegious).