About John M. Guilfoil

John Guilfoil is the editor-in-chief of Blast: Boston's Online Magazine and the Blast Magazine Network. He can be reached at guilfoil.j@blastmagazine.com. Tweet @johnguilfoil.

Santa Claus Is Coming To Harvard Square – Beat Brasserie Hosts Fifth Annual Santa Brunch with Live Holiday Music

WHAT:                 It’s the most wonderful time of the year! On Saturday, December 9th, 2017 Rudolph will guide Santa’s sleigh to Beat Brasserie in Harvard Square for its fifth annual Santa Brunch from 10:00AM to 3:00PM.Guests can enjoy a delicious seasonal menu, live holiday music, and photo opportunities with jolly Kris Kringle himself. The Beat’s acclaimed kitchen will serve a delicious selection of brunch […]

Smirnoff Offers up Peppermint Holiday Drink Recipes

Winter Whisperer 1.5 oz Smirnoff Peppermint Twist .75 oz pomegranate syrup .75 oz fresh lemon juice 8 mint leaves 2 oz Club Soda Instructions: Muddle mint with syrup, and add lemon juice and Smirnoff Peppermint Twist. Fill with ice and shake.  Strain over ice in a rocks glass and top with club soda. Pomegranate syrup: mix […]

Piattini’s new Fig Jam preserves the last memories of warm Boston

This fall, Piattini, located on Newbury Street in Boston’s Back Bay, is bringing a taste of seasonal Italy to its menu with its new fig jam. Served as an accompaniment to its popular cheese plate featuring rotating imported cheeses ($14.95), Piattini’s fig jam is a sweet treat meant to preserve and celebrate the final tastes […]

Moksa’s insane Vindaloo Wings will melt your soul

CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, […]

Limoncello Granita

This summer, Davio’s Northern Italian Steakhouse will debut its homemade booze-infused semi-frozen Granita, perfect to enjoy on a hot summer afternoon, like the ones we’ve been seeing in Boston lately. The new take on the Sicilian classic, created by Master Pastry Chef Tom Ponticelli, combines fruity flavors with perfectly paired spirits for a refreshing aperitif. […]

Red’s Cape Cod Clam Chowder

Here’s a great recipe from our friends at the Sea Crest Beach Hotel in Falmouth! Ingredients 1 pound fresh chopped littleneck clams 2 cups clam juice 1 cup Chablis wine 1 bunch celery diced small 1 large celery root diced small 1 large Vidalia onion diced small 5 cloves garlic sliced thin 4 large Maine […]

The Johnnie Walker Happy Scotsman

A basic one

Burrata and Grilled Peaches

This recipe comes from Maplebrook Fine Cheese and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor! There are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere. Enjoy the […]

Heaven in Vermont Grilled Cheese

This recipe comes from Cabot and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor! Ingredients 1 tablespoon Cabot Salted Butter 4 slices whole wheat bread, preferably organic 4 ounces Cabot Seriously Sharp Cheddar, sliced 6 slices applewood smoked bacon, cooked until crisp 2 teaspoons maple syrup Directions Melt butter in […]

Vermont Creamery Toasted Bijou Salad

This article comes from our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor! Ingredients 4 leeks, the white and light-green section only, cut in half lengthwise and washed 1/2 cup olive oil Salt and freshly ground pepper 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 4 Bijou, cut in half horizontally […]