ATTENTION - BOSTON FOOD FAN HAS MOVED

This blog hosted here on Blogger has worked well for a while, but I've moved the Boston Food Fan site to BOSTON FOOD FAN dot com so that it's a cleaner and clearer destination for Boston foodies.

Please adjust your bookmarks.

Thanks!

Jeff

Brasserie Jo Boston - Media Dinner

When you walk up to Brasserie Jo - at the Colonnade Hotel in Boston’s Back Bay - you’re likely not expecting the classic brasserie because the facade of the hotel is standard concrete in a grid pattern. As senior management explained, many people are surprised by what they get when they come through the door.

So, what do you get at Brasserie Jo? Have you been to Paris? That’s pretty much in a nutshell. Walk in the door and you can speak French to the person at the host stand to start your experience. Then, looking at the standard menu items like the amazing sandwiches and dishes can make even the most stoic person swoon.

In fact, on more than one occasion the other night I heard diners say the food was so good they wanted to weep for joy. It's a gem in the midst of an unassuming block across from the Prudential Center Building. And I recommend you visit soon.

Menu and descriptions are BELOW the photos...

But isn't that putting the cart before the charcuterie? It is. What occurred the other night was the Brasserie Jo Media Dinner where 25+ local newspaper folks and bloggers were invited to try out the menu and taste mini martinis. Here's how it went...

First, the menu - 

First CoursePan Seared Diver ScallopVanilla Beurre Monte, Butternut Squash, Confit FennelWine Pairing: Francois Villard Viogner 

Second CourseFrisee SaladPoached Quail Egg, Brioche, Banyuls Glazed LardonWine Pairing: Louis Boillot Cremant de Bourgogne Rose 

Third CourseSablefishSaffron Fumet, Mussels, Pommes BoulangereWine Pairing: Domaine Ferret Pouilly-Fuisse 

Fourth CourseBeef Tenderloin En CrouteWild Mushroom, Parsnip Fondant Potato, Mustard Greens, Thyme JusWine Pairing: Chateau Greysac 

Cheese Course
Bleu d’Auvergne Pot de CremeTomato Marmalade, PearWine Pairing: Pierre Sparr Riesling 

Dessert
Caramelized Pumpkin TartSalted Caramel Ice Cream, Almond BrittleWine Pairing: Renwood Orange Muscat

Add to that some energetic chatter; martinis that tasted like blueberries, carrots, cucumbers and apples; new friendships; and Chef Nick fawning over each dish as a proud father would do with a newborn; and you get the full measure of the evening.

Take a look at some of the photos. Read some of the dish descriptions. Then take my advice from paragraph three and visit soon if you've never been. You'll be pleasantly rewarded.

All-Star Sandwich Bar - Cambridge, MA

What’s for lunch? I’ve heard that for years - more so when we were in a full production schedule for NomX3 - but I still hear it today from people who want to know what’s on my plate. Well, the other day I got three plates and they were all interesting, inspiring and tasty.

Let’s get to the essentials...

Where - I scooted over to All-Star Sandwich Bar in Cambridge. You can find them online and on Facebook and Twitter. They're at 1245 Cambridge Street in Cambridge and their phone is 617-868-3065.

What - Lunch - of course. I was there to try some sandwiches. Especially because Mike Langford is always crowing about how he knows the world's best five sandwiches. I want to join him in making a 'best-sandwich' list.

Why - The real reason behind the visit was a call from a restaurant rep who wanted to tell me about the newest offerings at All-Star Sandwich Bar. She said they were doing street food with a twist. Putting great tastes between some bread and selling it at the restaurant. Turns out, the sandwiches I tried the other day were none of the new ones (although see below where I pasted a description from her email).

Who - I sat down with executive chef and co-owner Johnny Diamantopoulos. He insisted that I try three sandwiches, but let me choose. He and his brother Kosta have been running the store for three years and they're loving every minute of it. In fact, Johnny is enjoying it so much because his position as chef allows him to "give people some great food" made of quality ingredients and "integrity".

So, let's get eating.

When I walked into the shop I noticed beer taps. That's right. Even though it was lunch, I was very pleased to see BEER on the menu. What is a good sandwich without a cold, crisp beer? I went with iced tea for my lunch beverage, but I vowed to return and sample the beers.

In an active dining area with about 15 tables, you can hear the music playing and chatter from behind the sandwich counter. Folks return regularly and definitely have their own favorite sandwiches. On a menu that boasts a couple dozen offerings - and a daily special sandwich each weekday - there's plenty to get your attention.

What got my attention was the Atomic Meatloaf Meltdown; the Cubano; and the Cheese sandwich. Here's their description (from the menu) and my take on each.

Atomic Meatloaf Meltdown
Grilled meatloaf, jack cheese, Inner Beauty hot sauce, red-onion jam, on grilled sourdough bread.

This is now in my top five sandwiches of all time. The meatloaf was thick, but even with the grilling it broke apart nicely and was definitely meaty. There was just the right amount of cheese and the grilled bread gave me a tasty vehicle on which to taste the entire symphony of food. What I really liked best about this sandwich was that the hot sauce and the jam played nicely together and gave my mouth a little tingle. Certainly not overpowering, but complemented the meat perfectly. I think that this is a sandwich that combines both some soul and some comfort. I know it did for me.

Cubano
Virginia baked ham, Mojo braised pork, jack cheese, Swiss cheese, dill pickle, cilantro aioli and Dijon mustard, on pressed french loaf.

It was messy and overstuffed. If you're used to getting a Cuban that is a thin tortilla with scant amounts of meat, this isn't it. There was enough pork on that sandwich to make a second sandwich if I'd been so inclined. The pickle was sliced lengthwise and the mustard and aioli were slathered on. While I resorted to eating it with a knife and fork, it was perfectly balanced from a flavor perspective. The one thing I might have looked for was a little bit seasoning on the pork, but the salt of the ham and the vinegar of the pickle and tang of the mustard made up for that.

Cheese
Herb-roasted beef, Fontina cheese, Applewood smoked bacon, watercress, balsamic tomato-onion jam, roasted garlic parmesan, pressed on Ciabatta.

Here's where I got confused. When talking with Johnny, I selected the Cheese sandwich and he immediately asked if that was too much meat for me. Especially because I had meatloaf, the Cubano and then this sandwich. I said no, because when reading the menu I thought a cheese sandwich was like a grilled cheese. Not so, mon frere. The cheese sandwich at All-Star is like a roast beef sandwich with the works. The taste was great and the roast beef was done just past medium rare (great consistency), and the cheese and jam definitely come to play. It's maybe best compared to an upscale steak and cheese.

Essentially, something Johnny said to me when I first arrived made total sense when thinking about how these sandwiches were crafted/developed. He said his style of cooking starts with a passion and comes from the heart (so he's thinking about ingredients and the sandwich concept), then it goes to the mind (because he has the imagination to put a new twist on old favorites), and then to the hand (which is his skillset of combining ingredients for balance and taste).

Each of the sandwiches I had met that description and I was pleased to have had the opportunity to have a lunch at his restaurant.

Random notes...

The side for each sandwich was a tiny bowl of cole slaw and a pickle. Both were fresh and crisp.

I didn't have the fries, but they looked good and easily 50% of the diners ordered them, so they must be a favorite.

I saw Poutine on the menu. Made me smile.

Johnny brought out a buffalo chicken finger that was tender and tasty. The sauce had a hint of honey and enough heat to get your attention, but not too much to run your taste buds. I thought the sauce would be great on a pulled pork sandwich. Maybe next time.

The store gets big points for staff attention, beer taps and inventive sandwiches.

The store loses a half a point for the combination of location (not anything they could change now) and the price of a sandwich. Each was around $9 or $10 before adding fries and/or a drink. That puts your lunch bill around $18 a head after tip. While it's worth the price, I felt I should mention it.

Here's that info on the other sandwiches and another photo of Johnny and the kitchen crew.

Vietnam

 Banh Mi of Soy-Tangerine Glazed Salmon with Avocado, Carrots, Cucumbers, Sesame Spinach and Sweet Potato-Sriracha Aioli on Grilled Baguette

Greece 

Gyro of Yogurt & Citrus Marinated Grilled Chicken with Sheep’s Milk Feta, Tomatoes, Onions and Tzasiki Sauce on Grilled Flat Bread

Santorini, Greece (vegetarian) 

Oregano-Infused Tomatoes with Feta , Baby Spinach and Eggplant Pesto on Rosemary Focaccia

Mexico

Torta of Honey-Pasilla Chile Roasted Pork Loin with Queso Blanco Fondue, Grilled Chorizo, Shredded Iceberg Lettuce, Fried Poblano Peppers,

Crema Mexicana and Salsa Verde on Grilled Telera Bread

Korea

Kalbi (back by popular demand from 2010) of BBQ Braised Short Ribs with House-made Kim Chee, Crispy Won Tons, Fried Egg and

Wasabi-Yuzu Ranch Dressing on Black Pepper Brioche.

China

Chinese 5 Spice Slow-Roasted Baby Back Rib with Soy-Plum Glaze, Crispy Daikon Slaw, Ginger- Shitake Tapenade and Miso Aioli

Where do you want me to go next? Leave your notes in the comments - and follow me on Twitter at @BostonFoodFan.

Upcoming Restaurant Week - Boston

It is Restaurant Week Boston this week, so I'll be dining at Morton's in the Seaport; All-Star Sandwich Bar in Inman Square, Restaurant Fiore in the North End and Brasserie Jo at the Colonnade Hotel.

Expect to see some posts here and then some over at WWJCE.

Oh, on deck is a plan for me to incorporate that blog into Boston Food Fan so you get all the tasty goodness in one spot.

Let me know where you'd like me to eat, if you'd like to join me for a meal, and what you'd like to see on this blog.

My first Morton's Experience - WOW.

OK. I'm currently sitting at Morton's Steakhouse in Boston's Seaport District as part of our restaurant-week whirlwind, and I'm stunned. I ordered a bottle of Chimay after hearing about it from the bartender and was really excited to drink it.

It's poured, it's in front of me, and I am less than thrilled. I have a thing about hops. And while this beer was so great in aroma, it was really hoppy in its finish. Now, here's the crazy and great part. When the bartender asked how I liked the beer I told him the truth. I said it was much too hoppy for me and he said, OK, what would you like?

Then he took the beer away and brought me a better beer. That is service, attention to detail and caring for your customer. I had even - before ordering the beer - made a joke about buying an oversized beer being a commitment if I hated it.

So, if you're ever in Boston or any major city that has a Morton's, go there. You will be pleased. I am.

Golf Tournament Meal

I have to apologize right off the bat for this photo. I had been in two successive thunderstorms and was drenched, cold and tired. But the food was magnificent.

I was playing in a golf tournament (not complaining anymore as many of you may have been working) yesterday and when it came time for dinner I was astounded. They gave us a filet and a lobster tail. Where can you get that AND play golf for the price of a round of golf?

This tourney was at Spring Valley CC in Sharon and was to benefit MDA.

Now I'll tee up the photo...enjoy.

Want Food-Truck Food in Boston - Here's the skinny!

Then go to this link and you'll find the schedules and more information on the food trucks in our fair city. Nothing like food off a truck, I always say.

You can search by the truck, the day, the time and location.

Enjoy!

Food Ruts

We've all done it. Gotten into a food habit where all we want to eat falls into the same category of snacks or meals. You know you've done it. Ordered Creme Brûlée at EVERY meal for a a month or had the same exact beer with dinner no matter where you go.

Well, I'm not immune either and am likely one of the world's worst offenders when it comes to mood foods and their longevity. Mine might even go beyond the usual because my inclination is to find a perfect meal and keep replicating it.

Take, for instance, my ongoing obsession with sushi. I don't eat it at every meal anymore, but I do tend to find a way to enjoy raw fish on a regular basis.

I'm not sure what causes this phenomena, but it's got to have some basis in our comfort ties to meals. *I've also gone through my steak, burger, burrito, BBQ and noodle phases - so it can change.

What is on your mood-food menu these days? Feel free to link back to your blog and your photos of those meals.

A Newish Twist

As you've seen from the last collection of posts, I'm covering food a lot more here now. That - I think - is going to be the full-time focus of this blog as I've established TheGadgetReporter.com as a site where you can find out about technology, social media, Web, consumer products and more.

It also gives me a little more freedom to talk about food travel and experiences to an audience that is rabid for that stuff.

Over the next couple weeks and months I'll be morphing the design of this site and the titles so it becomes Jeff Cutler's Food Lab or something similar. If you have ideas for layout, what you want to see more of, or places and foods you want me to try, just give a shout.

Thanks!

606 Congress - Blue Ribbon NYC - A Tasting Event

The other night I had the pleasure of attending a tasting event at 606 Congress in Boston. The restaurant, with chef Rich Garcia at the helm, is nicely appointed and was the perfect place to share a few new menu items. But these items were actually developed by Blue Ribbon, a foodservice group out of New York City, and then introduced to Rich and 606. Then we got to taste them.

Here's how it went...

After arriving and being feted with drinks - even some of those were created just for the restaurant - we got into the tasting. Here are some food shots and descriptions...

The Tasting Menu, Including Drinks

The Michelada. They make it with Harpoon UFO, Lime Juice and Hot Sauce. Tastes like a beer bloody mary.

Jeff Cutler and Rich Garcia

The mingling prior to the Tasting Event

Our Tasting Table at 606 Congress

Our place settings at 606 Congress. They took some care to create a nice presentation.

Bromberg Brothers Blue Ribbon Cookbook. Some great recipes inside. We received a copy as a parting gift.

The funky design placemats at 606 Congress

Menu and Logo from Bromberg Brothers Blue Ribbon Restaurants. Find them on Twitter - @BlueRibbonNYC

Manchego and Mexican Honey Toast. Light and divine. Still warm when it arrived. B+.

Another shot of the Honey Toast. The honey comes from Mexico and honey farms that Blue Ribbon operates.

Spicy Egg Shooters. Pickled peppers and olive oil mayo. These had a little kick, but were perfectly balanced. A-

Another shot of the Egg Shooter

Who thought Hummus could be fancied up? White Bean Hummus Toast. Best dish of the night. A

Another photo of the toast. Olives mixed in were perfectly salty for balance.

Fried Rock Shrimp. These popped when you bit them. Perhaps one of the best preparations of shrimp I've experienced lately. Just so well cooked that I was pleased. Taste was very good. B+

The Rock Shrimp platter

When I take food shots, I look for the best visual of the night. These win for that. While the Smoked Salmon Toast wasn't over-the-top as a winning dish, the fragrance was superb and the color was amazing. B

Another shot of the Salmon

Some of the honey. This was delivered so we could drizzle it on the "Northern Fried" Chicken Wings.

The Wings - a Blue Ribbon specialty. Taste was very good and the best feature was probably the breading/skin. It didn't fall off by itself but clung nicely to the chicken so you had a very balanced bite each time you sampled the wing. B

Wing on my plate

Honey drizzled wing on my plate

Rich Garcia explaining the dishes and the 606 Congress atmosphere and philosophy.

They have some wine.

In all, I had a great time and am looking forward to trying some of the other Blue Ribbon venues. They have a top-end sushi restaurant in New York City that I'd love to visit.

Have you been to 606? What did you think?