New year, new issue! Comfort foods, recipes (including gluten-free), a visit to the Worcester Foodies and Boston Foodies tours, features on desserts, beer, wine, whiskey, and food history..it’s all there in more. Pick up a copy on newsstands or check out our digital edition. Care to share with a fellow foodie? Please feel free. Enjoy!
The past few months exploded with culinary creativity and interesting goings-on, particularly in Central New England.
With so much culinary talent and such an array of interesting epicurean happenings in the central Massachusetts marketplace, we were forced to dedicate much of this issue to that sprouting region and I’m told every bit of research was delicious.
Take, for example, organic farming at Berberian Farms in Northboro (p. 11); there, you’ll find the freshest, most high quality produce available. Wondering which of your favorite local chefs use that local produce in their entres? Just check out The People’s Kitchen on Exchange Street in Worcester. (p.28) Chefs Nemeroff and Champagne are fresh-food focused and experiment with all kinds of terrific ingredients. The only rule: everything comes from local farmers. Supporting the local economy through best practices in farm-to-table is the perfect way to give New England diners the freshest, most innovative cuisine, such as Nemeroff’s 21-day-aged beef from the Double J Farm. An entre that goes perfectly with a Sallis Castrum wine, one of our picks featured in Wines of Distinction (p. 29). Low in sulfites and 100 percent Italian, you can’t go wrong with this exceptional bottle.
Let’s not forget dessert. Alina Eisenhauer, of Worcester’s stylish and delightful dessert bar Sweet, divulges her recipe for Bananas Foster (p. 18). Along with recipe, she indulges our curiosity, revealing the reasoning behind her methods. Itâ€™s clear why sheâ€™s been chosen as a featured chef on Food Network twice.
Oh yes, of course there’s always that drink before dinner, an aperitif of sorts. Why does the award-winning mixologist Dave Delaney ask, “What kind of day did you have?” Writer Jeff Haynes finds out first-hand in Something to Drink (p. 31).
Not in the mood to go out but still want something truly fabulous, colorful and unique? Award-winning Sushi Master ÂÂWilson Wang of Baba Sushi will teach you everything you need to know in A New Way to Eat Sushi (p. 15). First-rate sushi right in the comfort of your own home; it’s simple, fast and beyond delightful.
Still have hankering for something a little on rich side that won’t ruin your beach body? You came to the right place. Healthy at Home by Elaine Pusateri Cowan (p. 23) is the place for inspiring and delectable dishes. I dare you to get through the Salmon Paradiso piece without salivating all over these glossy pages. Consider it a challenge.
Bon Appetit “Buon Appetito Buen Provecho Guten Appetit
Domenic Mercurio, Jr.