Just Add Cheese & Poe's Kitchen Dinner Event

The fabulous ladies of Just Add Cheese, Jacki Mo and Meesh Z, teamed up with the talented Chef Brian Poe of Poe's Kitchen at The Rattlesnake to create an extravagant 5 course meal for their friends and blogger pals this past Wednesday evening. Invitees convened in the private event space on the second floor overlooking Boylston Street; it was great to catch up with Justin, Emily, Dan and Bianca and mingle with some of Jacki and Meesh's pals who were also dining with us!The evening kicked off with Pomegranate Jalapeno Sangria and Quail Tacos!The sangria was subtly sweet with a spicy kick; I love a cocktail that isn't afraid to bring some heat. The quail tacos came loaded with tender bites of the gamey bird, its distinct nutty flavor embraced a heaping topping of pumpkin and jalapeno salsa. These ended up being one of my favorite dishes of the night!The spicy sangria as well the innovative use of quail impressed the group as we continued to mingle around the bar while Chef's Jacki, Meesh and Poe got things done in the kitchen. They presented us next with an Asian inspired Tuna Tartare laced with hints of pickled ginger and marinated in a soy and chive vinaigrette. Finished with a refreshing wasabi sorbet, this imaginative ingredient managed to both kick up and cool down the tartare at the same time. The cubed portions tumbled over a crispy wonton laid with rectangular strips of seaweed. Quite the prelude, it was hard to believe we were only just getting started! I was already blown away by the chef's prowess (All three of them.) It was time to officially take our seats as the first course arrived. Back in the kitchen I had seen Chef Poe thinly slicing the apples on his mandolin for the Apple Carpaccio Salad, which were gently tossed with baby arugula in an apple cider champagne vinaigrette. This salad evoked a true sense of fall, the apples and the vinaigrette both crisp and comforting, were complimented by cinnamon sugar dusted cashews. The ever wonderful Great Hill Blue Cheese and a slice of crispy prosciutto added ideal contrast to make this a well rounded salad.The second course of Chanterelle Mushroom Quesadillas made with Cihuahua cheese, Chervil, foie gras and truffle salsa hit the spot. The luxurious truffle laced vegetables and delicately seared foie gras elevated your classic run-of-the-mill Mexican appetizer to something truly memorable. The Chile Rellenos for course number three were yet another inventive interpretation of a traditional Mexican dish, with a hint of Japanese fusion. Over a vibrant tequila sunrise orange emulsion mingling with a pool of 5 Spoke Creamery Cheese sauce sat tequila spiked duck stuffed Anaheim chiles dredged in a saffron citrus tempura. Plated to resemble a maki roll of sorts and topped with an orange basil salsa, these brought heat and intense nuances of flavor. I was feeling pretty stuffed as the entrees hit the table, a Green Chile Braised Pork Belly came topped with a tomato confit and sprinkled with wild boar bacon bits and cotija cheese. The pork belly was nicely braised and laced with a good amount of fat. It was a little too oily and heavy for my taste, but the accompanying ingredients helped balance this out. Up next - the "Roulette Round" was a pallet cleanser of zesty peaches and herbs, where someone gets the ghost chile. Thankfully, it was not me, but the group definitely had a lot of fun with this course. It succeeded in preparing our taste buds for an impeccable dessert of Plantain Churros. The deep fried tropical fruits look nothing like a traditional Spanish churro, but I'm all for loose interpretations that still manage to succeed taste wise. The crispy exerior encasing soft plantains was served alongside a heavenly cinnamon ice cream met with a thick and luscious zig zag of salted caramel, a taza chocolate cappuccino sauce coating and a sprinkle of coarse black sea salt. This was a most exciting end to a stellar dinner party. The dishes served to us this evening were evocative of a true creative spirit in the kitchen, where flavors and ingredients of fall were fused with innovative preparations. Many thanks to our amazing trio of chef-hosts for their generosity; providing guests with great food, drinks and fun!

Garden at The Cellar...Finally!

I say finally with an exclamation point because for over a year now, I've had a gift certificate burning a hole in my wallet and I'm not quite sure how it sat around for so long. Given to me as a birthday gift from two of my dear friends back when the blog was just a baby (barely a month old!) and up-and-coming chef Will Gilson was just a name in an article that Lisa handed me along with the gift certificate. Since then, I've heard nothing but fantastic reviews of Garden at The Cellar and constant praise for Chef Will Gilson. Now hes up-and-come; there is no denying locals know this James Beard Award nominee chef by name. Whether for his dedication to cooking with local, sustainable food and family grown herbs, or his successful efforts to rebuild his mothers greenhouses, or his recent embrace for the Pop Up dinner trend, his name gets around. Joined by my sister this past Wednesday, we experienced firsthand his creative cuisine in the relaxed unassuming gastropub situated in between Cambridge's Central and Harvard Squares. They take limited reservations for parties over six, otherwise seats are on a first come first serve basis. The place was fairly busy around 7:30 but we managed to get seated right away at an open copper top cafe table in front of some overflowing succulents and potted herbs. I spy a recycled St. Germain Bottle behind the aloe plants.

We started with two slices of bread each and some herb infused butter. A nice touch with the herbs if you ask me!We got down to business with a Dark & Stormy ($7.50) each as we studied the menu. (Made with Gosling's Black Seal Rum & Ginger beer, oh yes.)The $7.50 price tag didn't have me wincing. Actually, all of their cocktails clock in at a reasonable $7 - $10. We chose two appetizers to share. The Seared Scallops ($12) presented three wonderfully cooked garlicky scallops reaping the benefits of thick brush strokes of earthy black trumpet puree. Contrasting bites of Meyer lemon in tiny gel form added small punches of bright zesty flavor. With a crisp sear that fades into golden, these scallops are something to marvel at up close. The entire plate was a work of art. Speaking of work of art, the Foie Gras & Doughnuts ($13) was a whimsically plated far fetched idea pairing two delicious ingredients together at random. It works. And amazingly well at that. Fluffy round balls of cinnamon sugar become a vessel for rich, buttery bites of seared foie gras. With cocoa nibs, orange and ginger creating fascinating flavor combinations and texture profiles, it was like a carnival for the taste buds. Quite the adventurous dish fully of whimsy and fun, I was really really impressed. I took a close up of "this" and I put "this" in quotes because I honestly have no idea what it is. It tasted like an adult version of a fruit rollup and looked like a dragon!

Leah ordered the Grass Fed Hanger Steak Frites ($26) without hesitation. The generous portion of hanger steak came perfectly cooked and well seasoned plated over a bed of parsnip puree and garlic spinach. But it was the thin cut rosemary truffle frites that we were both immediately drawn to. These are the epitome of a perfect fry; crispy and buttery seasoned with sophistication and restraint - just an accent of rosemary and truffle oil. Leah wasn't too keen on the texture of the steak, stating even though it was cooked to her liking, it was awkwardly chewy. Unaware at the time but now looking back at the menu, I'm thinking that might be attributed to the fact that this is grass fed beef. Better for the environment, the cows and us humans, it's usually a win-win-win situation, right? Perhaps the taste takes some getting used to, and perhaps it is just not for everyone. Despite her distaste for texture, she still enjoyed the dish, raving about the parsnip puree and spinach every bite of the way. I debated between the Buttermilk Poached Chicken ($23) and the Duo of Heritage Pork ($26). I asked my waitresses for a recommend hoping she'd be able to offer some insight and sway my decision one way or the other. She remained indifferent, and without exclamation or passion stated "they're both good." (Well obviously they're both good! Thanks!)I went with the pork. It was a good call. This is a dish I'd get excited about and tell you to order if I were waitressing here!! The meat was unbelievable, bursting with rustic flavor and the execution was top notch. The ramps are a springtime vegetable with a pungent oniony taste, they served to add some sharp contrast to the white heavy meal of pork and potatoes.

Plated over a violet mustard sauce, the thinly pounded cutlets were cooked scallopini style with garlic and black pepper. Two cutlets were one too many for me, but for a someone with a larger appetite you get a generous amount of food. The grilled belly was extremely tender with a rich glaze atop the crispy skin exterior.

The earthy fingerling potatoes were a simple yet exciting element of the dish. I don't know about you but I just love that satisfying moment of cutting into a perfectly roasted potato, the snap of the skin that you can actually hear - these potatoes had it going on.

There was definitely another round of Dark & Stormys ordered during the meal. These drinks go down way to easy. I guess that's why I love them so.No dessert menu here (bummer!) but they look to satisfy your sweet tooth with a plate of Taza Chocolates (redemption!) Showcasing local food in creative dishes without the luxurious atmosphere or price point, Garden at The Cellar remains affordable and relaxed. No matter what, I would not hesitate to order a side of those rosemary truffle fries and to remember that adventurous eating most definitely pays off at this modest neighborhood gastropub.

Bergamot: Worth The Trip?

Situated on the Somerville Cambridge Line on the outskirts of Harvard and Inman Squares at 118 Beacon Street, Bergamot is located, relatively speaking, off the beaten path. For me that means a walk from the North End through Beacon Hill to access the outbound red line train, a short subway ride to Harvard Square, and just about another mile walk after that. Truth be told, I don't mind a walk, especially through a charming residential neighborhood. But it still begs the question, is this out-of-my-city-limit-comfort-zone restaurant worth the journey?I review a lot of restaurants and while I attempt to portray in a positive light any and every establishment that makes a valiant effort, I'll let you know when something falls short be it a certain dish, a component of one, or even the service. But I must say, nothing makes me happier than when I don't have to. Bergamot is one of those restaurants that shines in absolutely every aspect of the dining experience.

This past Sunday evening with dining companions Amy, Emily, Megan and Meghan, all of whom have been fortunate to dine here in the past; I was thrilled to partake in what became a sampling of almost the entire menu, or what felt close to it! (Yes, you're in for a long post.) Bergamot serves Progressive American cuisine focusing on the use of locally sourced international ingredients. In other words, they incorporate exotic or unusual foods into familiar and approachable dishes. And be as it may no easy feat, every dish was outstanding and modestly priced to boot.

We started the meal with an Amuse Bouche of golden beet, creamy goat cheese, tangy pickled onion and chive. This bite preceded the appetizer course in splendid fashion.

{Appetizers}

A vibrant slice of smoked salmon, presumably cured with peppercorns and corriander lending a mild spice and an aromatic edge is the Salmon Pastrami ($11). Rolled into a loose cone-like formation and plated over Boston brown bread spread with Devonshire cream, celery jam and honey mustard meringue, a visually stunning and equally as delectable plate earns high marks. The flavorful and firmly tender Grilled Marinated Shrimp ($12) sat over a lightly dressed bed of romaine, red cabbage and frisee dotted with Picholine olives, Satsuma Tangerines, Feta cheese and pistachios. The picholine olives (your typical cocktail olive) sparked intrigue as we learned they were breaded and deep fried. The Satsuma tangerine, reminiscent of a mandarin orange with a particularly delicate flesh, added a tiny burst of sweet citrus to compliment the slightly bitter greens and tangy feta cheese. Showcased in the next appetizer, a farm raised delicacy of Grilled Griggstown Quail ($12) pairs the gamey bird with chickpea manchengo puree, chorizo dust, napa cabbage and piquillo pepper viniagrette. I can't remember when and where I've had quail, but I know I've tasted it in the past. While the counterparts were excellent, this dish truly allowed the quail to stand out so you really got a sense of its more unusual sweet nutty flavors and delicate texture. I saved the best for last, and really, they are all best in my book, but this Berkshire Pork Belly Ravioli ($12) was outstanding. Plump semi circular raviolis enveloping tender pork belly are placed atop a rich cream sauce and generously sprinkled with pistachio and crispy shallots. Central to the plate are some braising greens and flanking the outskirts would be quince, a sticky sweet fruit that was reminiscent of a dried cherry, except more juicy.A bottle of Schloss Mulenhoff Dass 1st Müller-Thurgau a dry sparkling white wine from the Reinheissen region in Germany paired well with the appetizers offering a light body with floral and mineraly notes.
Each of the appetizers, in my opinion, seek to push culinary boundaries and spark intrigue. They leave you with a lasting impression that you'll remember not only up until the entree course, but long past it.

{Chef's compliments}

Bergamot is run by Chef/Co-Owner Keith Pooler formerly of Harvest and Scampo. In addition to paying our table a visit towards the end of the meal, he generously took the time to prepare a scaled down version of the Pan Roasted Rainbow Trout entree for each of us to taste. The fish was beautifully prepared with an extra crispy skin, served alongside savoy cabbage, celeraic and a beet fondue.

{Cocktails}

Because they came so highly recommended, we decided to pair cocktails with our entrees as opposed to more wine! Between the five of us, three went with the Chambery Gimlet ($10) Beefeater London Dry, Rosemary, Lime, Dolin Blanc Vermouth and two of us, myself included chose the Momisette Sour ($10) Genever, Pastis, Orgeat, Classic Egg White Sour. I do love a tart and refreshing Gimlet, however I love the soothing froth of an egg white even more. The anise flavors of the pastis surprises the palate, throwing off the traditional sweet and sour balance of this cocktail in a good way. A very good way.

{Entree}

The Hudson Valley Duck Breast ($28) was my entree of choice. Cooked to a rosy-pink medium rare this duck is tender and robust, with a crispy skin intact. The dark meat is evenly sliced and plated to resemble a work of art, the potato laced jus and green garlic adding abstract visions and layers of intermingling flavors. And clearly, that's not all. This dish has a lot going on and all of it works. Juxtaposing the duck is a mustard and panko crusted braised endive offering a complex bitterness. Layered over the top would be the distinctly moist and earthy Maitake mushrooms. The rest of the entrees earned equally high marks. From the Roasted Lamb Top Sirlion ($29) to the Plantain Gnocchi ($23) and the West Coast Halibut ($28), everyone was pleased with their dishes.

{Dessert}

Hazelnut Baklava is not a regular menu contender, it was actually the dessert special this evening. Baklava takes me back to a distant vacation Greece, but it is not one of my go-to desserts. This one is a sure rival of any I tasted over there, the buttery sweetness and nutty crunch contrasting nicely with the creamy goat cheese.
Bergamot Scented Panna Cotta ($8) - now this is my go-to dessert! Not a Bergamot scented Panna Cotta per say, but a creamy gelatinous panna cotta in general. Accompanied by refreshing grapefruit sorbet over a bed of finely crumbled almonds accented with a forest green tarragon emulsion, I was nothing short of impressed.

The majority favored the Chocolate Chipoltle Cake ($10) for its intense combination of rich chocolate with a deep smokey spice. Oh, the torched marshmallow and sprinkle of peanuts didn't hurt its cause either.

We didn't order the Carrot Cake ($9) but in another generous gesture, chef sent this out with his compliments. I was delighted to sample this dessert after witnessing the presentation of three tiny cakes boasting rum soaked raisins, sandwiching silky cream cheese frosting topped with crispy carrots. It was fantastic. If you are a carrot cake fan, this dessert is for you.

Last but not least, a taste of the Meyer Lemon Beignets ($9) rounded out the dessert experience. I mean, how can you pass up a dessert that offers Tequila ice cream, never mind lemon curd filled bites of goodness dotted with cocoa nibs and espresso glaze? You can't and you shouldn't. After we settled the bill, a plate of Lychee pâte de fruits (small bite of jellied candies) were delivered. This subtle gesture was final a reminder of the thoughtfulness and attention to detail that was exhibited throughout the evening. I was so captivated by it all that I forgot to take a photo of the interior.{Photo compliments of Tim Llewellyn Photography Blog}

The warm natured and informed service embodies refined hospitality to a tee. The wine list is expertly paired yet unconventional. The bartenders fiercely shaken cocktails, as well the chefs innovative appetizers and entrees showcasing classic technique with locally sourced ingredients leave lasting impressions. The desserts stand in a class all their own; sublime and ethereal, I highly recommend you save room. The rustic simplicity meets industrial ceilings meets white linen tablecloths gives the space a homey neighborhood feel while maintaining a classiness all its own. Not only is Bergamot worth the trip, but I would highly encourage one. It would be an absolute shame to miss it.