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Tanglewood Food and Wine Classic August 7 – 10

August 2, 2014 in Travel by traveleatlove | No comments

Happy Saturday! I was recently contacted by the Tanglewood office of the Boston Symphony Orchestra regarding their upcoming Tanglewood Food and Wine Classic. Unfortunately, I’m not able to attend, but I thought it sounded like the perfect little day or overnight trip from Boston. If you think you would love a day of food, wine, and music in the Berkshires (who wouldn’t?!) please see below or visit the BSO website for more information.

view from Tanglewood

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The Tanglewood Wine and Food Classic features wines from around the world, regional chefs, and locally sourced foods, all to be savored in an incomparable setting on the Tanglewood grounds, August 7-10. Thursday, August 7, will feature a Berkshire Night Dinner, highlighted by local food prepared by Chef Nicholas Moulton who is responsible for the seasonal menue Mezze Bistro + in Williamstown, MA. Also on Thursday is Treats: Chocolate Springs and Sandeman Port Seminar and Tasting an event with a discussion led by Josh Needleman, owner of the famous Chocolate Springs in Lenox.

An Elyse Wine Dinner will take place at Seranak on Friday, August 8 with selections from the Elyse Winery presented by owner/winemaker Ray Coursen, exquisite food prepared by Ian Just, the Chef/Owner of Les Zygomates, Sorriso, and Society on High, and cheese selections from Maître Fromager and Author Max McCalman.

At another Friday event, Great Meats and Great Grapes, Jeremy Stanton, owner of The Meat Market in Great Barrington will pair wine and locally raised meats. Distinguished wine historian Nina Wemyss and local wine merchant Jim Nejaime will lead a tasting event entitled Wine’s History and Rich Relationship with the Arts on Saturday, August 9. Saturday also presents the Grand Tasting of the Tanglewood Wine and Food Classic from noon to 3 p.m., with acclaimed Chefs Andrew Bonner, Dean Corbett, and David Becker among the featured guests. Rosé et Pétanque, a tasting of summer wines, will take place this day highlighted by a tasting of the elegant Whispering Angel from Château D’Esclans.

On Sunday, August 10, Midday with Max McCalman, is a seminar on artisanal cheese and an exploration of pairing wines. Additionally, The Wonders of Riedel With Miner Wines and Lindt Chocolate will explore how glassware enhances flavor. The Tanglewood Wine and Food classic closes on Sunday with Bliss at Blantyre, an auction dinner with Blantyre’s Chef Arnaud Cotar and Chef Daniel Bruce of Meritage, Boston Harbor Hotel. The event features an auction of rare wines from private collections, select large format bottles, and luxury lifestyle packages. For a complete event list please visit: http://www.tanglewoodwineandfoodclassic.com/.

Widely known as one of the world’s most beloved music festivals and the famed summer home of the Boston Symphony Orchestra, Tanglewood is situated in the beautiful Berkshire Hills of western Massachusetts. Tickets for the 2014 Tanglewood season are on sale at 888-266-1200 and www.tanglewood.org, where visitors can also find the complete 2014 concert schedule and details on a variety of special discount ticket and educational programs.

Tags: Berkshires, events, Food, food and wine classic, food and wine events, Massachusetts travel, Tanglewood, wine

CSA Fridays: Midsummer

August 1, 2014 in recipe by traveleatlove | 3 comments

It’s always been my dream to have a midsummer party, complete with fairy lights in the trees, small bites made with locally grown ingredients, and lots of chilled Champagne. I would love to add in a fire pit and lots of comfy seating and friends laughing and talking into the night. We now have the yard for it, but this year it doesn’t seem like we have had the time. We’re bogged down with some house projects and some major stress with a crooked former contractor (there will be SO much more on that when I am allowed to discuss), so entertaining hasn’t been a top priority.

Midsummer’s bounty from Red Fire Farm has buoyed my spirits during this past week, which was particularly tough. Our CSA share this week included carrots, sweet corn, celery, watermelon, cucumbers, zucchini, two cartons of blueberries, sage, basil, chives, green onions, kale, and lettuce.

Red Fire Farm CSA

While we’re not entertaining large groups, we did make time on CSA day for a family barbecue, My father-in-law is visiting from Ireland, and casual back yard get togethers are an easy way to enjoy our yard, family, and great food. We grilled the sweet corn right in the husks, along with some carne asada and buffalo burgers. A grilled Japanese eggplant from an earlier CSA share and a huge salad rounded out the meal.

 

sweet corn

I received a sweet surprise when I cut into the CSA watermelon; it was yellow! And it was so incredibly sweet and juicy and good. I love being messily covered in watermelon juice. Smile

yellow watermelon

I wanted to do some prepping of veggies from our share so they didn’t go bad quickly, so I decided to make an oven roasted salsa. I used CSA heirloom tomatoes, peppers, and an Aisla Craig onion along with a red tomato and red hot chili peppers from my own garden. Roasted up and blended together, the salsa is actually great cold with chips or hot as a sauce over chicken and veggies. I love how simple and healthy it is.

oven roasted salsa

I took the sage and oven dried it at 180 degrees for a few hours. Sage to me smells like instant Thanksgiving, and sadly I am already thinking of the stuffing I will make that chilly morning in November. At least I will be able to bring a piece of my favorite season into it!

The rest of the week will include lots of salads and kale smoothies along with stuffed zucchini. I feel so grateful that we have amazing Massachusetts farms to bring food to our tables, and I look forward to sharing more!

Have a great weekend!

Tags: CSA. farm to table, Food, fruit, Red Fire Farm, salsa, summer produce, vegetables

Legal Oysteria

July 28, 2014 in Restaurants by traveleatlove | 6 comments

Let me start off by admitting I went to the new Legal Oysteria twice in two days. It’s that good, and it doesn’t hurt that it’s pretty close to my office.  I didn’t spend much time at Olives, the restaurant previously in its space, except for the epic reopening party, where it seems Todd English spent all of his money on a seven hour open bar. . .

But I loved the space and location, and well, while Todd doesn’t seem to have a love for Boston, Legal does, and I had a feeling they would get it just right.

Legal Oysteria maintains that same bright, open layout and design that Olives had, with a beautiful white marble bar and a variety of types of seating, including a dining area, bar, and high tops.

The cocktail menu offers many aperitif and digestif type drinks; a number of them have bitter elements like Amaro. I started with a Prosecco Cocktail, a refreshing and too-easy-to-drink blend of Prosecco, Aperol, Aperitivo Rosa, Citrus, and Soda. The paper straw it came with was cute, but it disintegrated pretty quickly.

prosecco cocktail

Legal Oysteria is the perfect place to dine with friends who are up for trying lots of bites. Every single one was delicious, and we filled up before we had the chance tp even look at the entrée menu!

calamari

{Crispy Fried Calamari, Salsa Rossa}

Tender, salty, perfectly crisp, the calamari was a surprise. I often try calamari that I don’t love, but this one really was perfect.

caponata

{Eggplant Caponata with Grilled Focaccia}

I love eggplant, but I love it even more when someone else cooks it for me. This caponata was dotted with sweet raisins to provide a flavor contrast, and the bread was fluffy and buttery,

grilled oysters with fennel butter

{Grilled Oysters with Fennel Butter}

This is possibly the most heavenly and decadent way to eat oysters ever. Warm fennel butter mixed with plump grilled oysters was a combination new to me, but it is something I want to eat again and again.

 

ricotta fritters with spiced honey

{Ricotta Fritters with Spiced Honey}

These little fritters reminded me of donuts. They were awesome, but I think they might belong on the dessert menu.

shrimp and chickpea fritters

{Chickpea and Shrimp Fritters}

I had these both nights at Legal Oysteria. I loved the mix of shrimp and chickpeas in a piping hot fritter, and the spicy aioli was a perfect addition.

clam pizza

{Roasted Clam Pizza, Garlic, Oregano, Mozzarella, Pecorino}

The roasted clam pizza was our main course, and it was delightfully crispy and garlicky, the perfect end to the meal and the bite that put me over the “too full” edge.

Legal Oysteria is an excellent addition to the Boston dining scene, and I am certain it will become an after work favorite for me and my colleagues.

Tags: Boston, Charlestown, cocktails, Dining out, Food, oyster bar, oysters, Restaurants, seafood, summer

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