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!

New Eats in Kendall Square: Catalyst

The former chef of 28 Degrees and Aujourd'hui is serving up locally sourced modern American cuisine inside a once vacant warehouse turned casually elegant dining space at 300 Technology Square. William Kovel's Catalyst warmly welcomes guests with a two-sided fireplace, a salvaged steel herb garden wall, hand blown glass light fixtures and potted succulents. The shiny industrial meets rustic reclaimed wood space is immaculate, the 30 foot sweeping windows immense and the rest of the contemporary decor is charming.

Megan, Bridget, Elizabeth, Shannon, Emily, Bianca and I were welcomed by the chef; he treated us to a splendid tasting of the menu. Appetizers and entrees were shared family style and desserts were showcased by way of individual sample platters.

I started with a composed cocktail, the Grey Dawn ($10) made with Greylock, Aperol, orange and Peychauds bitters. It wasn't particularly exciting in comparison to some of my past Aperol libations, but it still got the job done. (Read - nicely laced with gin.)As the dishes are prepared with food that celebrates the seasons, the current menu is focused on the summer to fall staples from local purveyors and farms. The Farmers Market Vegetable Salad ($9) was light, fresh and delicious with ever so slightly pickled carrots, onions and beets under peppercress and crispy onions. Crispy Quail ($15) was also excellent, enhanced by a black mission fig gastrique, minuza greens and autumn berry jam. The small gamey bird benefited from a delicate preparation and sweet syrupy pairings. Don't underestimate the Grilled Scallions ($6) served in a deeply flavorful walnut pesto. I imagine this dish on the side menu gets overlooked, (I wouldn't have given it a second glance) but they ended up being a table favorite. Grilling the scallions really seemed to heighten their otherwise mild onion flavor, the rich nutty pesto and soft set walnuts making them all the more swoon worthy.The Chicken Liver Mousse ($10) spoke to me with balanced and unobtrusive flavors. Soft and spreadable with a vessel of grilled country bread, a grainy mustard counterpart, pickled onions and a tiny herb salad, this was a surprisingly likable starter.
A ray of sunshine among a table of leafy greens and earth toned appetizers, the juicy orange yuzus and accompanying syrup brightened up the ensemble in a dish of Seared Spice Crusted Hiramasa ($11). The thinly sliced fish mingled nicely in a zesty cucumber radish salad. I was thrilled when the Jerusalem "Sunchoke" Artichoke Soup ($9) was sent out, since sharing family style doesn't always prompt the chef to go with soup. The Jerusalem artichoke has no relation to Jerusalem and it is not a type of artichoke, but the flowers edible tuber actually resembles the taste of one. This frothy soup with a drizzle of curry oil for contrast was buttery with touches of both sweet and bitterness at once. The homemade pasta courses at Catalyst are simply radiant, imparted with warm melted butter based sauces that give a luxurious edge to the fresh ingredients. A tubular pasta with wide corduroy ridges, Garganelli ($10) proves a fun shape to eat. Ultimate luxury comes in the form of an earthy black truffle butter sauce, and small bites of crispy bacon enhance with a touch of smokiness. Chicken oysters look the part, and are just about the smoothest most tender bite of chicken you never knew existed. Braised escarole greens lend bitterness while roasted carrot pearls give an extra touch of sweetness to the Candy Roaster Georgia Squash Tortellini ($10/$18) swimming in a golden buttery sauce. Flat toothsome pasta is folded up like an envelope to create a rustic tortellini of sorts, finished off with shaved Parmesan cheese. For the hat trick, Mushroom Ravioli ($10/$18) with hen of the woods mushrooms is a double dose of these earthy fall delights, also known as "the king of fall mushrooms." Smooth juicy caps and thick firm stems bathing in a flavorful cream sauce were lovely paired with purses of soft mushroom filling. The balance of textures is what truly allows all that mushroom to harmonize in one dish. Pasta certainly had us filled to the brim. The interlude of a a delicate fish, perfectly prepared to boot, the Lemon Sole ($27) with roasted baby fennel, creamed leeks and lobster (yes there is lobster under that fish!) in a vermouth butter was a solid entree. So was the dish up next featuring Chilled Pork, however, this entree does not appear on the menu.
Encrusted in a flavorful spice rub, the pork was nicely prepared and serving it cold with accompanying shaved apple slices and puree, fresh cilantro and a tart balsamic sauce worked in its favor. An impressive tasting of each dessert in miniature form, the folks at Catalyst truly took a go big or go home approach to this dinner. I was ever so grateful for their generosity and this personalized touch. My favorite by far and away was the Butterscotch and Passionfruit Pudding ($9) with a warm pound cake crouton. Ripe tropical passionfruit and the classic brown sugar and butter confection have come together to create a love child, it is this pudding. No matter how full you are after eating 3 courses of pasta, you must try this dessert. We also sampled the juicy Bosc Pear Tart over house made creme fraiche ice cream, a Housemade Cantaloupe Sorbet ($9) with hazelnut brittle, and a Coconut Cake with creamsicle ice cream and chocolate ganache. Proving you can fit right in by standing out, Catalyst is a fantastic addition to Kendall Square. If you live or work in the area, it's the neighbor you always wish you had. And if you don't, it's absolutely worth a trip!

Madrid | Eat Like a Local

Our time spent eating out in Madrid was defined by humble tapas bars as opposed to high end dining rooms. Before departing we were fortunate enough to receive restaurant recommendations from a co-workers niece who resides in the city. Having a locals insight was one of the most helpful aspects as far as exploring from a culinary standpoint goes, and we could not have been more appreciative. This post details the three of my favorite spots we might never have stumbled upon otherwise; which I am highly inclined to recommend to future travelers.

We visited the taberna lined Calle Cava Baja on more than one occasion, this popular curvy street that lies just south of Plaza Mayor in the La Latina neighborhood quickly became one of my favorites.
I read that it actually has the highest number of bars per square meter in of all Madrid; no wonder I was a fan! The area looks to offer a solid mix of both traditional and modern tapas and cuisine.

The rustic yet sophisticated Taberna Tempranillo for dinner is an excellent place to start. 

We felt immediately welcome, greeted by both the bartender and the waiter when we entered the cozy, semi-crowded tapas bar. We were seated right away at a table for two in an earth toned atmosphere of exposed brick and weathered wooden beams. Trendy low hanging light fixtures highlight the bar backed by an impressive wall of vinos españoles. It seemed we had just dodged the real crowd, as more clientele poured in and the bar grew three people deep, many onlookers waiting for a table - a sure sign we were steered to a quality spot! Adam and I discovered early on that usually three tapas plates (after the bread and complimentary olives, of course) were enough to fill us up. Especially when we're ordering Placa de Quesos like this one. A medley of the finest Spanish cheese varying in firmness, texture and taste, graced our palates. I wish I could remember the names, but this was a month ago now and our waiter spoke limited English. I can tell you that all of them were excellent. We also filled our bellies for what was sure to be a late night out on the town with Codorniz with salmorejo - which is grilled quail with a tomato and garlic spread on baguette slices. I loved this simple preparation with quality ingredients. And since this was one of our first meals in Spain, we couldn't pass up the coveted Jamón ibérico - deliciously tender cured ham which comes from free-range black Iberian pigs. The jamon was nicely complimented by toasted baguette slices and a generous drizzle of olive oil.

Another visit to the beloved Cava Baja saw is in for an afternoon delight at Casa Lucas. The modern airy space was home to a lively crowd of regulars and maintained a minimal yet tasteful decor. Most of the patrons were larger groups convened at tables, so we lucked out with two stools at the small bar. The male duo behind the bar were not overly attentive but still pleasant, they seemed eager to please a string of familiar faces that swept in and out, some with young children even. Adam sipped on Mahou (the official beer of Madrid) while I enjoyed a copa de cava. In addition to a bowl of small olives and some thick slices of jamon over toasted bread, we snacked on a Pinchos Frios (cold tapas) and a Pinchos Calientes (hot tapas) each. The Junilla consisting of pastel de espsinacias y puerros con gambas or a spinach and leek pie with roasted red pepper and shrimp, was a distinctive and flavorful preparation. I didn't know what to make of the square "pie" of spinach and leek at first, but I definitely enjoyed the interpretation lending a soft and velvety texture. I only wished the shrimp was a little more substantial. The Alella pollo en salsa de soja con cebolla morada y mousse de maiz con aceite de sesamo or chicken with soy sauce, purple onion, corn mousse and sesame oil was a standout. A decent sized piece of juicy chicken intermingled with complimentary soy and sesame flavors, and that subtly sweet corn mousse was innovative and enticing. Casa Lucas was one of those situations where I felt like we were forced to get comfortable with the uncomfortable, in the sense that we were unfamiliar faces in a neighborhood haunt. The staff isn't going to hold your hand, but they are going to serve you some remarkably unique tapas. Another fantastic neighborhood to dine out is the Barrio Malasaña located at the metro stop Tribunal. La Dominga on Calle Espiritu Santo was actually our first meal in Madrid, and easily one of the most memorable of the trip. Beautiful Spanish dishes are served in an ideal atmosphere by a friendly and attentive waitstaff. They have a great selection of wine, I enjoyed a glass of Rioja Blanco.We got a kick out of the snifter the size of my head containing Adam's go to drink - Dewars on the Rocks. Side note - Dewars is known as White Label and only White Label in Spain (and elsewhere in Europe too - a British couple we met had no idea what Dewars was, but "ohhhh while label, yea we know that!") Light bulb moment! No wonder bartenders have no idea what Adam's been ordering unless he points it out on the shelf. Thank goodness we cleared that one up. We were served a tasty shooter of gazpacho before some of the most attractive looking plates of food I've ever seen came out of the kitchen. Adam raved the entire trip about his Carrilleras de Iberico al vino tinto which are Iberian pork cheeks in red wine. Simply unparalleled, these were tender, succulent and fully coated in a rich red wine sauce with side of the smoothest, creamiest potatoes bathing in a bright green herbal emulsion. I was just as enamored with my Canelones crujientes de confit de pato y setas acompanado de chutney de mango or Crispy confit of duck and mushroom cannelloni with mango chutney. The preparation of the duck meat encased in a slender flaky shell was remarkable, its flavor profiles complimented by both a light, clean salad of fresh greens and cherry tomatoes and a heavenly mango chutney. La Dominga felt like the epitome of a local secret, exuding laid back charm with just a touch of hip minus any pretentions, I'd most certainly frequent this restaurant if I lived in Madrid. In fact, I'd frequent all three of these delicious destinations. Food (and wine!) this good is worthy of seconds.