Categories
Food News Restaurants

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 fare from Executive Chef James Lyons, with dishes that include Pumpkin Coffee Cake with honey butter ($7.50), Hummus with Roasted Lamb or Vegetarian($16/$11.5), Eggs Shakshuka with baked eggs, eggplant, spicy tomato sauce ($14) add chorizo (+$3) or fresh baked pita (+$2), Prime Natural Beef Hamburger with balsamic onions, special sauce, and French fries ($17) with the option to add cheddar, gorgonzola, pimento cheddar, or bacon for ($5 ea.), Breakfast Pizza brick oven pizza with hot sausage, bacon, red bell peppers, potato and egg ($16), and for the kids, enjoy dishes like Kiddie Scrambled Eggs & Frites ($8.5), Grilled Cheese, Chicken Dinos, or Cheese & Tomato Pizza.

While the little ones are frolicking with Santa, parents can sneak in one of Beat’s “pick-me-ups” such as the Bloody Mary ($11.50), Mimosa with Domaine Chandon Brut and OJ ($12), and Honey Crisp with Domaine Chandon Brut, apple brandy, apple cider, and burlesque bitters ($13.50).

This is an event for all ages and is sure to get you on the nice list! Santa will be available for pictures from 10:30AM to 2:30PM, however cameras will not be provided. Reservations are highly recommended and can be made by calling 617-499-0001. Regular brunch pricing and specials offered. No cover charge.

WHERE:               Beat Brasserie, 13 Brattle Street, Cambridge, MA

 

WHEN:                 Saturday, December 9th, 2017 from 10:00AM – 3:00PM

 

RSVP:                   Online at www.beatbrasserie.com or by calling Beat at 617-499-0001

About Beat Brasserie:

Beat Brasserie is an American brasserie and bar located in the heart of Harvard Square in Cambridge, MA. Inspired by the hippie and beat movements of the mid-twentieth century, The Beat caters to all walks of life. Their mission is to satisfy the local community as well as vagabonds passing through. With an always fresh, seasonal, and wholesome menu, enjoyable for carnivores and vegetarians alike, Beat’s dishes draw influence and flavors from around the world. The bar celebrates American spirits and American artisanal wines crafted by small batch winemakers with heart and soul. To heighten the senses further, Beat features daily live music by cutting edge musicians in jazz, blues and world music, bringing eclectic artistry to their stage in Cambridge.  For more information visit www.beatbrasserie.com.

###

Categories
Food and Health Food News

The Question of Sustainability in Organic Farming

EarthTalkOrganicUnsustainableEarthTalk®
E – The Environmental Magazine

 

Dear EarthTalk: Do you agree with the recent claim in the Wall Street Journal that organic agriculture isn’t actually sustainable?                                      — Chuck Romaniello, Pittsburgh, PA

Dr. Henry I. Miller’s May 15, 2014 opinion piece in the Wall Street Journal has indeed made waves in the organic farming community. Miller, former director of the Office of Biotechnology at the U.S. Food & Drug Administration, argues that conventional farming—which uses synthetic pesticides, herbicides and fertilizers and often genetically modified (GM) seed stock to maximize yields—is actually better for the environment, producing more food and using less water compared to organic farming.

“Organic farming might work well for certain local environments on a small scale, but its farms produce far less food per unit of land and water than conventional ones,” says Miller. “The low yields of organic agriculture—typically 20 percent to 50 percent less than conventional agriculture—impose various stresses on farmland and especially on water consumption.” Miller adds that organic methods can cause significant leaking of nitrates from composted manure—the fertilizer of choice for most organic farms—into groundwater, polluting drinking water. He also cites research showing that large-scale composting generates significant amounts of greenhouse gases and “may also deposit pathogenic bacteria on or in food crops, which has led to more frequent occurrences of food poisoning in the U.S. and elsewhere.”

“If the scale of organic production were significantly increased, says Miller, the lower yields would increase the pressure for the conversion of more land to farming and more water for irrigation, both of which are serious environmental issues.” He adds that conventional farming’s embrace of GM crops—a no-no to organic farmers—is yet another way we can boost yields and feed more people with less land.

But, the Washington, DC-based Organic Center takes issue with Miller’s allegations about nitrates polluting groundwater: “Most studies that examine nutrient runoff show that organic production methods result in reduced nitrogen losses when compared to conventional crop production,” reports the group.

The Organic Center also disputes Miller’s claims about the organic farming’s carbon footprint, arguing that overall energy usage and greenhouse gas emissions are much less from organic farming than for conventional agriculture. The group also says that taking into account the greenhouse gas emissions that come from the production (not just the use) of synthetic fertilizer changes the equation entirely. The group cites a recent study by the UN Food and Agriculture Organization, which found that organic agriculture could potentially reduce overall greenhouse gas emissions by 20 percent compared to conventional farming.

Also, Miller’s statements about GM crops overlook the ecological problems associated with their use. “For example,” the Organic Center reports, “transgene movement from GM crops to wild, weedy relatives could increase the invasiveness of weeds.” Also, genetic modification has led to higher pesticide use in agricultural systems and an increase in herbicide-resistant weeds. Some worry this is leading to a vicious cycle whereby farmers use more and more chemical herbicides to battle hardier and hardier weeds.

As the price of organic food continues to drop, more and more people will be able to afford it and the increased demand may well drive the conversion to organic agriculture more than policy or philosophy.

 

CONTACTS: Wall Street Journal, http://online.wsj.com; The Organic Center, www.organic-center.org.

 

EarthTalk® is written and edited by Roddy Scheer and Doug Moss and is a registered trademark of E – The Environmental Magazine (www.emagazine.com). Send questions to: earthtalk@emagazine.com.

Categories
Holidays Restaurants

Red’s Restaurant and Lounge Celebrates St. Patty’s Day with a Menu Homage to Coach Red Auerbach

958f2c0bac2c05300c574553ba4a3947Former Celtic’s coash Red Auerbach already serves as the namesake for Red’s Restaurant and Lounge located at the Sea Crest Beach Hotel and now the eatery is honoring him even more.

This St. Patrick’s Day, Red’s Restaurant and Lounge will have a specialty menu with an Irish theme that is accompanied by the live entertainment of The Familiars of Cape Cod.

Led by Executive Chef Daniel Kenney, the restaurant will offer its patrons a slight American-Cape touch to the Irish cuisine that includes A Tasting of Ireland’s Best Cheeses Served with Clover Honey and Toast, All-Day-Cooked Corned Beef, Tender Cabbage, Local Roots, and Guinness Broth, and Bailey’s Irish Cream Crème Brule with Toasted Almond Macaroon.

With an a la carte menu that represents Red Auerbach and his local pride, the restaurant will put on this special St. Patrick’s Day menu March 15, 16, and 17th.

Categories
Food News

Truck Full of Ribs Ignites on California Highway Causing Delays and a Delicious Aroma

beef-ribs-getty.jpg?w=300&h=225On Saturday night, a truck that was carrying 76,000 pounds of beef ribs erupted in flames along Interstate 40 in Ludlow, California.

The fire started in the truck’s rear wheels. According to Al Franco, spokesman for the San Bernadino Sun, the entire trailer was burning by the time firefighters arrived on the scene. By this point, the truck was no longer hooked up to the trailer.

Passersby were welcomed with the distinctive aroma of beef ribs as they sat stuck in traffic for about two hours. There were no injuries, but the cause of the fire is still unknown.

Local rib restaurants may have had an influx of customers after the incident, though.

Categories
Alcoholic Drinks/Cocktails Restaurants

MET Restaurant Group Bringing a “Crafty Mary” Bloody Mary Bar to All of Its New England Locations

If you love a good Bloody Mary, the MET Restaurant Group is launching a menu for you. This November, all five of their New England locations will have a “Crafty Mary Menu” with more than 13,000 combinations of this favorite cocktail. Sunday brunch has never looked or tasted so good.

The Metropolitan Club in Chestnut Hill, Massachusetts, The MET Bar & Grill in Dedham and Natick, Massachusetts, the MET on Main in Nantucket, Massachusetts, and Met Back Bay on Newbury Street in Boston will offer the menu at Sunday brunch. The Met Back Bay will also have the menu available on Saturdays.

Restaurant patrons get to choose their liquor from a list of spirits that includes everything from Ketel One to Don Julio. Once the liquor is chosen, guests have the option to pick from an unlimited combination of “fixins & garnishes” that include olives, lime, or even a Salami and Cheese Skewer. To top it all off, guests can choose traditional sea salt or the soon-to-be favorite bacon salt. A wide selection of hot sauces like Sriracha, wasabi, and Worcestershire give guests the option for as little or as much kick as they want.

Take your brunch experience to new levels with this Crafty Menu that is the perfect accompaniment to your weekend meals.

bloody-mary-cocktail-recipe-3

CRAFTY MARY MENU

 

SPIRITS (Choose One)

Belvedere $13

Belvedere Bloody $13

Ketel One $13

Ketel Citron $13

Tanqueray $12

Hendricks $12

Don Julio Silver $14

Don Julio Reposado $15

Don Julio Anjeo $16

Bulleit Bourbon $14

 

FIXINS & GARNISHES

Celery

Lime

Lemon

Olives

Cocktail Onions

Cured Garlic Cloves $1

Pepperocini $1

Cornichons $1

Cherry Tomatoes $1

Hickory Smoked Bacon Strip $1

Tomolives $1

Caperberries $1

1/2 Sour Pickle $2

Clams $2.5

Cheddar Block $3

Salami & Cheese Skewer $3

Oyster $3

Mini Cheese Burger $5

Shrimp $5

Lobster $8

 

RIMS

Sea Salt & Pepper

Old Bay

Bacon Salt

 

MIXERS

Met Bloody Mary Mix

Met Clamato

 

HEAT & TANG

Green or Red Tabasco

Worcestershire

MET Sauce

Horseradish

Sriracha

Wasabi

Categories
Food News Tips, Tricks, and Advice

Everything but Turkey for Thanksgiving

Vegetarian Quiche for Thanksgiving!
Vegetarian Quiche for Thanksgiving!
One thing many vegetarians will have to break to their family at one point or another is that they will no longer be eating turkey on Thanksgiving. People will ask you why you can’t just eat meat on this one day. They may say that they thought you still ate chicken and turkey. They may fear that you will bring Tofurkey.

Another problem vegetarians and vegans may face when it comes to a large dinner gathering is having diverse and nutritious options. I’m sure I’m not the only one who has been tempted to  just go for a 100% pie and potatoes diet, but let’s be honest…even for a holiday, that’s not the healthiest. Many pre-made options are highly processed and salty. Plus, isn’t it much more fun to mix it up a bit? Don’t you want some protein in there? Time to step it up!

Fear not, my veggie friends. I’ve gathered some of the best vegetarian and vegan recipes out there, tried and tested.

Baked Tofu (Vegetarian/Vegan)

Ready for a super simple, protein packed recipe?

It’s a pretty simple process, as detailed in this Whole Foods step by step recipe. I like to coat the tofu cubes in olive oil with a brush, and then sprinkle sugar in the raw or other seasonings. Spicy, savory, sweet, it’s up to you! The tofu comes out crunchy and golden.

Roasted Chickpeas (Vegetarian/Vegan)

The chickpea, or garbanzo, is a diverse little legume. It can be made into flour, hummus, falafel…but it’s pretty great in its bean form, too, and don’t you forget it! A friend of mine gave me the idea to roast chickpeas with some spices a few years ago, and it has been a favorite ever since. I often serve it at dinner parties, and I’m complimented on how delicious it is. The recipe is also pretty basic. As a spice, I prefer to add cumin and turmeric, maybe a kick of cayenne. Or add some sriracha after roasting them. Especially tasty with some sauteed kale on the side. And healthy!

Quiche (Vegetarian)

A quiche can be so very festive and, let’s be honest, it’s like you’re getting to jump straight into the pie portion of the meal.

My sister enjoys making a broccoli and cheddar quiche for the holidays, similar to this recipe. If you want to make it a tad easier, you can pick up a pre-made crust. Whole Foods has some great gluten free and dairy free crusts, if you prefer, and you can always make this recipe vegan with a milk and butter substitute and egg replacer. I’ve prepared this vegetarian and gluten-free and vegan, and didn’t have a problem with any of the variations!

Festive Quinoa (Vegan)

Quinoa is nutritious, and this recipe is flavorful and festive.

We served this last year and I enjoyed it quite a bit. For added flair, we added cranberries with orange essence. Quite filling!

Zucchini Boats (Vegetarian/Vegan)

It’s a combination of boats and zucchini. What more could you ask for?

I follow a recipe similar to this one, but honestly, I use whatever floats my boat. Pun intended.

Brown rice, couscous, some beans, grape tomatoes, it’s all fair game! Scoop out the zucchini filling (aside from the seeds) and mix with your filling of choice. Fill the boats with the cooked mixture, and bake! Sprinkle cheese/vegan cheese of your choosing. Once again, I also like to just spot with sriracha. You’re ready to sail!

Sweet Potato & Black Beans (Vegetarian/Vegan)

I initially made a recipe similar to this one as a vegan burrito a few years back, omitting the cheese in lieu of avocado. However, this recipe also works great without wrapping everything burrito style. Sweet potatoes and black beans are an absolute winning combination!

Polenta with Eggplant (Vegetarian/Vegan)

My friend gave me a recipe book that has a recipe like this one in it, and it has become one of my favorites. I admit that I cheat and buy the Trader Joe’s polenta. I tend to omit the cheese on this as well.

Fellow vegetarians and vegans, what has been your Thanksgiving plight? Do you have any favorite meals for this time of year?

One thing I love about Thanksgiving is sharing all of the food, and the fortune of being able to try so many recipes. I’m thankful that I have these options. I also believe that everyone’s body is different, and just because a diet works for you does not mean that it is for everyone. While I am a vegetarian for ethical reasons, I initially stopped eating meat because I simply don’t enjoy eating it. However, I think it is nice to keep in mind that not everyone who is sharing your Thanksgiving with you will share these views, and they should be able to eat in peace. I have many friends and family who have diets based on personal beliefs and/or health restrictions, and Thanksgiving should be a time of sharing and giving, not judging. I think it is important to remember this because I am often asked if I am angry at others for eating meat, and I don’t think that is a kind way to approach what is said to be a kind diet.

I hope you all have a great holiday, and I would love to hear your recipe ideas!

Categories
Food and Health Healthy Options Holidays Meals

6 Mental Tricks to Avoid Gaining Weight this Holiday Season

holiday-diet-tipsBoston, MA (November 2013)- The holiday season is upon us, which usually means that an extra 5-7 pounds are upon us as well. Delicious food, cold weather, less sunlight, and plenty of parties make it hard to say no to seconds during the holidays.  If there is food nearby, most of us can make an excuse as to why we should eat it.

Gary Marino, who produced and starred in the film Million Calorie March: The Movie, which chronicles his walk from Florida to Boston raise awareness about obesity says, “I used to be the master of holiday buffet excuses.” At his heaviest, he topped the scales at almost 400 pounds. “For me, the holidays provided a perfect excuse to wave the white flag and roll the dice on a successful New Year’s resolution—and that’s still the case for a lot of people.”

Although the New Year serves as a new start for many, Marino says, “we have a 95 percent failure rate on long-term weight loss in this country. The truth is, most of our resolutions will have shaved their heads and checked into rehab Britney Spears-style by the end of February.”

Why is it so hard to avoid falling into this holiday eating/gaining/New Year resoluting trap? Retired psychologist Dr. Howard Rankin says, “we can always find a reason for procrastinating and avoiding doing what we consider difficult or unpleasant.” For him, it boils down to a matter of basic human psychology. “Humans aren’t logical. Instead, we’re emotional, psychological beings…with an emphasis on the ‘psycho.’ Fortunately, when you know beforehand the pitfalls into which your pleasure-driven brain might cause you to fall, your odds of avoiding them improve.”

Dr. Rankin’s five-stage motivation model might further explain this behavior.

  1. 1.    Pre-Contemplation. The person does not acknowledge the need for change. This can also be called denial.
  2. 2.    Contemplation. The person recognizes the need to change, but makes no commitment to make it happen.
  3. 3.    Preparation. The person gets ready for change.
  4. 4.    Action. The person finally takes steps toward changing.
  5. 5.    Maintenance. The person continues the action steps to develop and preserve the changes.

Many people make it to stage 5 during the holidays, but if they start to allow excuses and rationalizations for unhealthy holiday behavior in, they are in danger of never succeeding with their resolutions.

Watch out for the following rationalizations to keep yourself and your resolutions on track this year:

  1. 1.    “I Can’t Be Rude or Unsociable.” Yes it is true that some people place high value on the food they make for the holidays. If you are going to hurt someone’s feelings by not sampling their cake, then you can make the decision to try it. Just be more cautious about eating other food. You can still be sociable even if you are not piling your plate with unhealthy food.
  2. 2.    “I Can Hide It.” Winter clothes are baggier than styles from other seasons. Just because you have more room inside your sweater, however, does not mean that you should use it with those extra pounds.
  3. 3.    “Winter is Coming.” A lot of people shy away from exercising during the winter because of the cold and dark days. Instead of talking yourself out of exercise, though, you should make an effort to find an alternative method to stay active. Maybe you can’t swim laps outside (unless the pool is heated), but you can pop in a fitness DVD and work out in your living room.
  4. 4.    I’ll Wait ‘til the New Year.” The year is almost over, right? Why not wait until 2013 changes to 2014 to start a new healthy eating regiment? As Marino explains, “food addiction doesn’t have a calendar. And the problem with a diet that starts on January 1st is January 2nd. Grab inspiration any time you can get it.” Instead of setting yourself up for failure, start incorporating healthy habits into your life now.
  5. 5.    “I’m Too Busy Right Now.” If you let it, it is easy to get overtaken by your holiday to-do list and make excuses for those things that you do not really want to do. If you make health a priority, however, you will always find time for it.
  6. 6.    “I’ll Be Cooking.” Being surrounding by unhealthy holiday food is not the best way to start eating better, but there are ways that you can still make smart food choices even as you bake sugar cookies for the kids. Only buy enough food for your needs and donate the rest. Marino says, “you have to stay aware and stay in the fight. You know what giving up is like. Many of us have lived it, and it’s no fun there. Fortunately, with mindfulness and motivation, you don’t ever have to go back.”
Categories
Food News Meals

Sriracha Factory Under Fire from City of Irwindale, California

If you love Sriracha, you’d better stock up on it while it is still hot.sriracha-sauce

Huy Fong Foods, the maker of this extra hot sauce, is facing trouble from residents in Irwindale, California, where the company has a factory. Due to complaints of an overpowering smell that causes itchy, burning eyes, dry throats, and headaches, the city has filed an official complaint against the company.

On Monday, Irwindale brought the complaint to the Los Angeles County Superior Court to ask that the company halt production of the product until they address and fix the problem of the smell, which has caused some residents to temporarily leave their homes.

The city allegedly met with the company earlier in the month to ask them to fix the problem and Huy Fong Foods said they would work on it. Months later, the smell is still causing problems and the company is suddenly changing their point of view on the matter. Now, they are not taking responsibility and insist that even their employees have no issues with the smell.

Since Sriracha is made from fresh chilies that need to be used just a few days after picking, any shutdown of production could be catastrophic for the company. Out of about 100 million pounds of chilies that they use each year, Huy Fong Foods harvests almost all of them during the fall. Which basically means that halting production right now could affect their supply for the whole year.

Frank Shyong, reporter for the Los Angeles Times tweeted today that a judge ruled the company can continue making Sriracha until November 22, which should give them enough leverage to maintain plenty of chilies for next year’s supply of hot sauce. There is no telling how long the company can continue to anger neighbors before they will be forced to take action, however.

The judge’s ruling should at least temporarily placate the hot sauce’s many loyal fans, who also took to Twitter to express their outrage at a potential shutdown. Apparently, American people are serious about their right to health, happiness, and hot sauce.

Categories
Food News Restaurants

McDonald’s and Heinz Ketchup to Part Ways

ketchup

Bert and Ernie. Peanut Butter and Jelly. Heinz Ketchup and McDonald’s French fries. One of the world’s most famous pairings is facing the end of its relationship as McDonald’s moves toward other ketchup brands to complement its world-famous fries.

Bernardo Hees, the former Burger King Worldwide CEO is stepping in to run H.J. Heinz Co., which is the main reason for the McDonalds/Heinz breakup. The restaurant powerhouse does not want to associate with a brand that is so closely related to one of its top competitors.

A spokesperson from McDonald’s told The Wall Street Journal “we value the relationship we’ve maintained with Heinz for more than 40 years…we have spoken to Heinz and plan to work together to ensure a smooth and orderly transition of the McDonald’s restaurant business, and are confident that there will be no impact to our business, our customers and our great tasting food at McDonald’s.”

Although McDonald’s is the world’s leading restaurant, only a small portion of their stores across America — those located in Minneapolis and Pittsburgh– even use Heinz ketchup. There are more international stores included this brand with their signature fries, however, which might cause some problems for the ketchup mogul.

The Heinz Company refuses to comment on the situation and insists that they do not talk about relationships with customers on a public level. Back in 2006 they worked hard to entice McDonald’s to bring their business back to Heinz after a tomato shortage encouraged the food chain to search for redder pastures back in the 1970’s.

The international impact of McDonald’s decision to take their business elsewhere could prove to be one of the biggest challenges Heinz’ new CEO Hees. Luckily, he has had experience with big changes in companies. During his three years with Burger King, he helped transform the burger maker from a struggling company into a viable threat to McDonald’s and its signature tastes. Even though he has transitioned to the condiment-industry, he still has his work cut out for him with McDonald’s.

With 34,000 stores around the world, it will be interesting to see how McDonald’s finds a ketchup brand that works as well with its French fries as Heinz has for the last forty years. mcdonalds_fries

Categories
Drink Reviews Food News

Scotch, Scotch, Scotch — Cutty Sark’s Limited Edition Tam o’Shanter Scotch Available to Thwart Winter Cold

Tam o'Santer Cutty Sark Scotch $300

What better way to beat the winter blues than with a glass of quality Scotch? Start the season off right with the limited-edition new release from Scotch powerhouse, Cutty Sark. This quality whisky is called Tom o’Shanter after Robert Burns’ famous poem.

About the liquid

The Tam o’Shanter whisky is a full-bodied, rich, boisterous, blended 25-year-old liquid with flavors of sherry, sweet dark chocolate, coffee and cracked pepper.  It boasts aromas of jasmine, anice and sandalwood followed by vanilla, honey, spice, orange zest and soft smoke. It’s lingering, rich, sweet and spicy finish will leave you feeling toasty as the weather chills

About the set

The unique bottle features a scene from the Robert Burns poem etched around the entire bottle, as well as a wax closure showing Tam’s face. The bottle is accompanied by a book with over 50 illustrated scenes by the late Alexander Goudie — one of Scotland’s finest figurative painters. Together, the bottle and book are presented in a bespoke, oak box decorated in the style of Goudie.

Massachusetts is one of the few states that is lucky enough to have this limited edition Scotch so get it quickly while you can.