Founded by Ambrosio Rosales and Aurelio Lopez, Casa Herradura is one of the oldest and most respected producers of tequila, which many believe, delivers the world’s highest quality, most authentic tequila experience because of the expertise and leadership it has developed since 1870.

Located and produced in the heart of Mexico’s tequila region, in the tiny town of Amatitan, Jalisco, Tequila Herradura is 100% blue agave tequila carefully crafted using traditional methods, such as cooking the agave in clay ovens and fermenting naturally with wild yeast.

This sophisticated process delivers a rich, smooth and unexpected taste that evokes memories of our agave fields. Tequila Herradura is all natural and estate bottled and includes:

Herradura Silver ~ Aged for 45 days in American oak barrels, the touch of oak gives a light straw color and hint of vanilla with a warm finish. Ideal for margaritas, Herradura Blanco is smooth and surprising with a rich flavor of agave that is certain to ignite your senses.

Herradura Reposado ~ Aged for 11 months, a full nine months longer than required by Mexican law, Herradura Reposado is deep in color with a cinnamon and oak aroma that provokes a rich, smooth and unexpected mild taste. Herradura Reposado can enhance various meals for a delectable cuisine experience and can be enjoyed mixed or neat in a snifter. Casa Herradura introduced the first Reposado to the commercial market in 1974.

Herradura Añejo ~ Aged for 25 months, 13 months longer than the industry standard. Its deep copper color hints to its oaky, spicy taste, which is apparent at the sniff of this refined expression and lingers on even after the first sip. Enjoyed like a fine Cognac or bourbon, Herradura Añejo is truly one of the world’s finest ultra premium spirits.

Herradura Selección Suprema ~ Aged for more than 49 months in American oak barrels, Casa Herradura introduced the first Extra Añejo, Selección Suprema in 1995. Very dark copper in color with an intense aroma of brown spice and floral notes, this tequila gives a creamy, soft finish with a long aftertaste. From the bottle design to the creamy and soft consistency, Herradura Selección Suprema is a delight to each sense. The result is an enormously complex, world class sipping tequila.

With this portfolio of ultra premium products certain to satisfy even the most discriminating palate, Tequila Herradura, imported by Brown-Forman of Louisville, KY, can be appreciated as part of a margarita or other mixed cocktail, by itself in a snifter, or as an ingredient in one of many delicious summer recipes.

CASA HERRADURA BAY SCALLOP CEVICHE by Chef Mark Williams, Brown-Forman Corporation

Serves: 8

Ingredients

1 pound fresh bay scallops

1 cups fresh lime juice

½ cup Casa Herradura Silver Tequila

3 tbs. diced white onion

1 cup ripe tomatoes, diced into 1/2 inch pieces

1 cup fresh tomatillos, chopped into 1/2-inch pieces

Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped

1/3 cup chopped cilantro, plus a few leaves for garnish

1 to 2 tablespoons extra-virgin olive oil

Salt

Directions

In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, casa herradura tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until the scallops no longer look raw .in a large bowl, mix together the tomatoes, green chiles, cilantro, olives and olive oil. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.

CASA HERRADURA BEEF ARRACHERA (Grilled Garlic-Marinated Flank Steak with Lime) by Chef Mark Williams

Ingredients

Marinade:

3 pounds flank steak

3 tablespoons finely chopped garlic

3 tablespoons olive oil

½ cup Casa Herradura Reposada Tequila

¼ cup fresh lime juice coarse

Salt to taste

Use when grilling:

1 tablespoon coarse salt

½ tablespoon ground cumin

½ tablespoon ground black pepper

Preparation

Whisk together marinade ingredients above Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day. Prepare grill. Season steaks generously with seasonings and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare, or cook in a sauté pan set over medium high heat for the same amount of time. Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices. Serve steak with sauce below.

CHIPOTLE PICO DE GALLO

Servings: Makes about 3 cups

Ingredients

1/4 cup fresh lime juice

2 teaspoons minced canned chipotle chilies in adobo sauce

4 garlic cloves, minced

2 cups chopped seed tomatoes

1 cup chopped onion

1/2 cup chopped fresh cilantro

¼ cup Casa Herradura Tequila

Preparation

Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion, tequila and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

CASA HERRADURA SUMMER GARDEN GAZPACHO by Chef Mark Williams

Serves: 6

Ingredients

2 large tomatoes (about 1 pound)

1 large cucumber, peeled, halved lengthwise, seeded

1 medium onion

1 large roasted red bell pepper (available in jars)

3 cups tomato juice

1/2 cup chopped fresh cilantro

½ cup fresh squeezed lime juice

1/3 cup rice wine or apple cider vinegar

¼ cup Casa Herradura Silver Tequila

1/4 cup olive oil

1/8 teaspoon hot pepper sauce

Preparation

Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, Casa Herradura Tequila, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.

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HERRADURA SPLASH (only 98 calories!)

Named for the refreshment it provides, the Herradura Splash combines the sweet flavor of pineapple, tangy flavor of cranberry and the rich taste of Herradura Silver making it perfect for the hot summer season. The Herradura Splash is a burst of flavor that is sure to make anyone feel relaxed while they lounge by the pool, lake, on the sand or just about anywhere outdoors.

Ingredients

1.25 ounces Herradura Silver

2 ounces Light pineapple Juice

2 ounces Light cranberry Juice

Splash of diet lemon-lime soda

Preparation

In a cocktail shaker, add ice, tequila, juices, lemon-lime soda, and shake. Serve over ice.

HERRADURA SUGAR AND SPICE MARGARITA (great accompaniment for outdoor barbeques and grilling!)

Ingredients

2 oz Herradura Reposado

½ oz Agave nectar

½ oz Fresh squeezed lime juice

1 oz Mango Juice

Cayenne salt (mix cayenne to salt ratio of 1:4)

Glass: Coupe

Garnish: Cayenne salt rim

Method

1.) Gently wipe a lime wedge round the rim of a chilled coupe glass and lightly press into a plate of cayenne salt; take care to shake off any lumps of cayenne.

2.) Place add liquid ingredient into a cocktail shaker, fill with ice and shake vigorously.

3.) Strain into a chilled coupe glass taking care not to disturb the cayenne salt rim

HERRADURA REFRESHER

Ingredients

2 oz Herradura Silver

½ oz Freshly squeezed lime juice

½ oz Simple syrup

1 inch Cucumber (diced)

6-8 mint leaves

Top soda

Glass: Hi-ball

Garnish: Cucumber disc and a mint sprig

Method

1.) Place mint then cucumber into a cocktail shaker and gently crush with a muddler.

2.) Add the Herradura Silver, simple syrup and lime juice to the shaker.

3.) Fill shaker with Ice and shake vigorously to break down the mint and cucumber

4.) Strain through a fine strainer (to remove all the little bits of mint) into a Hi-ball glass filled with cubed ice and top with soda.

5.) Garnish with a cucumber disc and a mint sprig.

For the latest news from Tequila Herradura, visit www.facebook.com/HerraduraTequila.

By Rachel Shuster

Located at 58 Shrewsbury Street in Worcester, Allgos Sweets and Drinks has re-opened as of March 1st with new menu items ~ but with the same charm that made it one of Worcester’s favorite places to grab drinks and dessert.

Due to extensive water and mold damage caused by a fire on the third floor of the building where Allgos is located, the sweet spot had to shut down last June.

“We were going to change everything for our re-opening, from the menu to the décor, but we started to miss the original items and atmosphere, and decided to put everything back to its original form,” said owner Naat Paiva.

The atmosphere is welcoming, surrounding guests in colors like chocolate and olive. “It’s very rustic and laid back. We have couches and lounge chairs with local artwork hanging on the walls,” Paiva said.

Allgos offers delicious dessert items including profiteroles and a pecan chocolate torte. They have also introduced new spring and summer menu items like gelato. All desserts are $7 and under.

Drinks include everything from beers, martinis, 8-12 infused vodka flavors and high-end scotches to cappuccinos and lattes. Make sure to check out the popular “molecular drinks,” too!

“We do these as alcoholic or coffee that have a little, squishy ball in them. Press on the ball and based on the drink, either a shot of espresso or alcohol explodes in your mouth for an extra burst,” Paiva explained.

Allgos has live music Thursdays-Sundays and holds private parties at no charge for 40-50 people.

“We cater to everyone. I have regulars who are in their 20s and 50s. We always try to do something different and give people something to look forward to,” Paiva said.

Allgos is open Wednesday-Sunday 6pm-2am, with outdoor seating from 6-11pm. Visit www.allgoslounge.com for more information.

By Jason W. Prokowiew

If you’ve been watching this season’s “Cake Boss: The Next Great Baker” on TLC, you may notice a familiar face: Carmello Oquendo. The Worcester resident, known in these parts as “The Cakefather,” can be seen bringing the same chill attitude (they don’t call him Mello for nothing) and artistic spin to his television goodies as he does to the cakes he makes right in his hometown.

“Anything can inspire me,” Uquendo says, with a cool, captivating enthusiasm. “I could be walking in the mall and think, ‘I am going to make that into art.’”

With his can-do spin and knack for turning ideas into mouth-watering cakes, TLC made Oquendo just one of 13 contestants vying for one hundred thousand dollars and an apprenticeship with Cake Boss Buddy Valastro. They discovered him after finding Oquendo’s cakes posted on cakecentral.com, known as “the world’s largest cake community.”

A gig on “Cake TV” is even more impressive when you consider that Uquendo’s been making cakes for less than a year. The 43-year old husband and father of six adult children previously worked for 17 years as a gang unit police officer for the Commonwealth.

“I had to leave because of my health,” Oquendo says, noting that his family lost his brother to gun violence and his sister to the streets. “I was getting a lot of death threats, and I had to reconsider my life.”

In a fateful seven-day visit last year to North Carolina to visit his cousin Marilyn, who happens to be a cake artist, Oquendo saw an outlet for his creativity and that there was money to be made in cakes.

“It was like bells starting ringing,” he says. “Could you imagine what I could do with my artistic ability with cakes?”

From the moment he made his first cake ~ a Tickle-Me Elmo ~for his grandson’s birthday last June, Oquendo’s second career started taking shape. Since then it’s taken the form of cakes shaped like turtles, Michael Jackson, and Spiderman, to name just a few. He’s created for customers as near as Worcester to as far away as New Jersey, and his cakes fetch anywhere from $15 to $1,000.

Oquendo’s quick rise to success has the David Hale Fanning vocational school grad characteristically mellow but excited as well. While he can’t reveal if he were named the Next Great Baker, Oquendo says you’ll be seeing him on quite a few upcoming episodes. And after that?

“We’d love to do a spinoff. I’d love to travel with my wife,” he says. “It beats getting shot at, people fighting with you, and the politics in court. You have no idea how stress free I am since this whole experience began.”

“Life is like a nice Puerto Rican mango,” he adds. “And I want to suck the juices out of it.”

To see some of Oquendo’s creations, visit his site at www.thecakefather.net.

Photos courtesy of TLC.
Bottom photo taken at chef reunion in the TLC studio in NY.

By Rachel Shuster

Located at 1121 Grafton Street in Worcester, Hirosaki Prime, opened late this past summer, is a top notch Japanese steakhouse and sushi bar.

Hirosaki Prime’s menu ranges from appetizers to sushi to Hibachi items. Prices range from a $2.99 bowl of soup to the delectable $42.99 plate of prime filet and lobster tail. The lounge area also offers a majority of the same items, plus chicken, beef and seafood dinners ~ all in the same price range.

John McHugh and his wife Liz are co-owners and describe their restaurant as unique. “Our service is 5-star, our layout, design and decor create an ambiance that far exceeds any Japanese steakhouse and sushi bar on the east coast and the quality of meats and seafood we use are the best money can buy. We also are the only restaurant in the city that has wagyu beef on the menu,” McHugh says.

Hirosaki Prime also offers a full bar with house cocktails, an extensive wine list and traditional Japanese sake.

McHugh adds, “Our kitchen hours are Tues - Fri 4pm -10pm and now we’re open starting at 11:30am on Sat and Sun. We will be closed on Mondays.”

Visit www.hirosakiprime.com for more info or find them on Facebook.

By Kristie Bartlett

Discover the beauty of avocados. Technically a fruit, avocados are a wonderful source of fat ~ the good kind! With their creamy texture and beautifying oils, avocados are extremely filling and provide long-burning fuel. What better way to kick off fall than with a beautifying recipe from The Beauty Detox Solution by celebrity nutritionist Kimberly Snyder.

Beauty Guacamole

Ingredients

2 medium avocados

1 medium garlic clove, chopped very finely

Cayenne pepper, to taste

Juice of ½ a lemon

¼ tsp. Celtic or HimalayanSea Salt

1 cup chopped tomatoes

Directions

Slice the avocados lengthwise and remove the pit. Scoop out the green avocado flesh and add to a medium-size mixing bowl. Add the lemon juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, then don’t mash too much! Add the garlic, sea salt and cayenne pepper and mix well.

Add the chopped tomatoes last and mix well again.

Enjoy the guacamole with veggie sticks as a filling, wonderful afternoon snack during or serve the guacamole on top of a large green salad for a great lunch or dinner.

For more beautifying recipes, pick up a copy of The Beauty Detox Solution or visit Kim’s blog.

The Shrewsbury Street Area Merchants Association will host its second annual OktoberFest on Sunday, October 9 ~ the Sunday of Columbus Day weekend ~ at 6pm. Several of Shrewsbury Street’s restaurants will be cooking up German food for the occasion and there will be lots of music. Come down to Shrewsbury Street and let Schwarze Schafe, an authentic German Oom Pah band who will be performing at various venues along the street, entertain you; if you’ve never seen this band perform in their period customers, you’re in for a real treat ~ nothing goes better with German food than Bavarian music.

Last year, over 1,000 people came down to Shrewsbury Street for one of the only OktoberFests in the area; several of the restaurants hosted outdoor parties featuring Oktoberfest beers produced by Wachusett, Harpoon and Sam Adam Breweries, and although some of the establishments usually feature Italian food, they had no problem serving up delicious knockwurst, potato salad, sauerkraut and soft pretzels. To find a list of restaurants participating this year, visit www.ShrewsburystreetOktoberfest.com.

Sponsors for the event include Leominster Credit Union (located on Shrewsbury Street) and Atlas Distributors, who distribute Wachusett, Harpoon and Sam Adams beers.

Among the media sponsors are WCRN, WXLO, The Pike, and Oldies 98.5 as well as Pulse magazine and TasteWorcester.com.

A perfect blend of upscale and casual dining

By Rachel Shuster

Cedar Street Grille, located at 12 Cedar Street in Sturbridge, is an American bistro that blends elegance with a warm, comfortable atmosphere. Chef Patrick Farrelly and Executive Chef of Table 3 Restaurant Group, Enrico Giovanello, offer delicious food for their loyal clientele.

“We opened after Christmas last year,” Farrelly says. “The restaurant seats 80 and is a mix of upscale, casual, urban and relaxed.”

Menu items that showcase the two men’s culinary expertise include cold and hot small plates like beef carpaccio and curry mussels, sandwiches including the BLT and avocado wrap, large plates including grilled cedar salmon, and steaks and chops a la carte. Prices range from $4 to $28.

Cedar Street Grille also has areas for banquets and special events. “We have an addition to the building for the lounge and bar,” Farrelly says.

Looking into the near future, Farrelly adds, “We plan on having a beer dinner night and a steak night once a month.”

Cedar Street Grille is open Tuesday-Saturday for lunch 11:30am - 3pm and dinner 4:30pm-9pm (10pm on Fridays and Saturdays), Sundays 4:30pm - 10pm, closed Mondays. Gift certificates are available.

Visit www.cedarstreetgrille.com for more information.

By Tine Roycroft, Lynn N. Capri, and Josh Lyford

Each year, there are trends in dining ~ just like those in fashion, technology, films, etc. ~ that are a logical progression from the year before ~ like when we saw tapas become popular at a few select specialty restaurants before the trend caught on like wildfire the following year and seemed to be on everyone’s menu. Then there are the trends that come out of left field, like when blood sausage became a much sought-after main course for a [blessedly!] brief time (I blame Andrew Zimmern and his bizarre fascination with bizarre foods for that one!). Now, not all trends reach us here in Central MA ~ some are born and die, just flashes in the pan, in NY or LA or overseas (lots of trends come out of Japan each year), and some reach us slightly modified , but others do, and we’re going to introduce you to some of each, from the weird and obscure (wait ’til you read about corn fungus and edible dirt) to the yummy, like Mexican sandwiches called cemitas, to the technology that’s changing the whole concept of how we go out to eat. And since we’re most interested in the trends that will be shaping our dining experiences over the next year, we’ve called on the experts ~ local restaurant owners and chefs ~ to hear what they have to say about what’s headed to our plates next. …Read More

By Paul Giorgio

Ming Tsai was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. Ming Tsai attended Yale University, earning his degree in Mechanical Engineering. He later studied at Le Cordon Bleu in Paris during a semester abroad.

In 1998, Ming opened Blue Ginger in Wellesley, MA; the restaurant specialized in the best in East-West cuisine, service and wine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named “Best New Restaurant” by Boston Magazine, was nominated by the James Beard Foundation as “Best New Restaurant 1998,” and Esquire Magazine honored Ming as “Chef of the Year 1998.” The James Beard Foundation crowned Ming “2002 Best Chef Northeast” and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the “2nd Most Popular Boston Area Restaurant.”

Many of us are familiar with his Emmy nominated TV show “Simply Ming” that has taught a legion of loyal viewers Ming’s signature “one pot” cooking system. The show is now in its eighth season.

So who is the man who had earned these many accolades? We found out in an interview with Ming himself.

PG: How many restaurants do you have?
MT: I just have Blue Ginger. This way I can be with my kids ~ It is about quality of life ~ I have consciously made a descision. Also, I’m 46, so I have years ahead of me to open another.

What is your first memory of being in the kitchen?
I have so many. At the age of 2 or 3 I remember breaking down a chicken. Then later when I was a little older, around 6, I baked Duncan Hines cakes. I also made fried rice when I was 10 for friends of my mom who happened to stop by our house.

Yes, I’ve seen a couple of your shows with your mom “guest starring”. I think it was “East Meets West.”
She has been on every season ~she’s 79 now. I really enjoy being with her and cooking with her.

How did you get started in the culinary world?
My family owned a Chinese restaurant in Dayton, OH.

Last year, you were on “Iron Chef.” What was that experience like?
Yes, we taped the “Iron Chef Competitions” over a six week period. Iit was a riot and hard work. It was great to do it, but I’m sorry I lost.

Where does your heart lie ~ in cooking, running a restaurant, or writing a book/cookbook?
Cooking for sure and cooking for live people. I cook to make people happy. I love it when my 8 yr. old eats my food, but I also enjoy TV. I also enjoy the writing my cookbooks, but lately I have been writing about food allergies and how to cook around them. My heart also lies in fighting childhood obesity and I am working with Michele Obama on this.

Why are there so many kids with food allergies today?
They don’t get outdoors, everything is so sterile. I think we should take every child, bring him to a farm and roll him around on the ground.

Are you ever not in the mood to cook?
“The best food in the world is someone else’s” is a chef motto. I still cook for friends in the restaurant but I don’t work the line. I travel a week per month, so it makes it harder to cook.

What’s your favorite non-Asian meal or cuisine?
I would have to say New American Cuisine pioneered by Thomas Keller of Sonoma Valley’s French Laundry.

Who cooks at home?
My wife and I. Polly is a great cook

What kind of music really gets you going in the kitchen?
We play all kinds during prep but we never play music during service.

Which chef inspired/inspires you most?
A couple ~ I can think of Thomas Keller and Ken Orringer.

Are friends nervous having you over for dinner?
Friends really don’t invite me to dinner, although I had a fabulous meal at the home of John Abbot recently ~ He’s the head of WGBH and his wife is a fantastic cook.

What’s your go-to comfort food?
I have a couple. If you’re hung over, fried food. But I love braised meats like short ribs or duck.

Ming’s New Cookbook, Simply Ming One-Pot Meals, is available in stores and on-line at www.mingspantry.com/simionmequhe.html
www.ming.com

http://ming.com/blueginger.htm

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Chef Tsai is a member of the Macy’s Culinary Council, an exclusive council of expert chefs from across the country who host culinary events at Macy’s stores nationwide throughout the year and also provide Macy’s customers with helpful shopping and cooking tips, recipes and entertaining ideas. The Council includes:

• Cat Cora
• Emeril Lagasse
• Gale Gand
• Andrew Robinson, master sommelier
• Govind Armstrong
• Marcus Samuelsson
• Michelle Bernstein
• Ming Tsai
• Nancy Silverton
• Rick Bayless
• Takashi Yagihashi
• Tim Scott
• Todd English
• Tom Douglas
• Tyler Florence
• Wolfgang Puck

To view live streaming video of the chefs in action, get delicious recipes and cooking tips, meet all the chefs on the Council, and find out when your favorite chef will be at a Macy’s near you, please visit www.macys.com/campaign/social?campaign_id=59&channel_id=1.

By Paul Giorgio

Buddy Valastro, aka “The Cake Boss,” is the star of The Learning Channel’s number 1 hit series “The Cake Boss” and recently published a new book that, fittingly, is titled Cake Boss.

Buddy’s story is a familiar one; it’s the tale of his parents coming to America, of finding a job, of eventually buying the business. In this case, the business was Carlo’s Bakery, an icon of the Italian American community in Hoboken, New Jersey, just over the bridge from New York City and the birthplace of Frank Sinatra.

Today, Buddy owns Carlo’s, employs about 100 people ~ most of them his extended family of sisters, brothers-in-law, cousins, nephews and just good folks from the neighborhood.

Buddy recounts his story in Cake Boss, which is basically the story of America ~ only a little sweeter.

While we were growing up, my friend Gerry D’Amico’s family owned Boston Bread and D’Amico’s Bakery on Worcester’s Shrewsbury Street. We hung around the bakery eating fresh Italian cookies and pastries until all that baked-with-love goodness started packing on the pounds.

I remember thinking that a baker’s job was not easy; Gerry’s father Gerry, Sr. and his uncles Joe and Eddie would get up in the middle of the night to start baking the day’s bread and pastries. In my eyes, they were ethereal angels with hands full of cannoli, Neapolitans and other Italian treats. To this day, I remember them clearly, dressed in their whites and covered in flour.

So in a sense, Buddy Vallastro’s story is that of hundreds of Italian kids growing up in a hundred American cities.

We interviewed Buddy recently as he was kicking off his book signing tour across America, catching him before his November 5 appearance at the Lowell Memorial Auditorium.

Buddy, since you’re the Cake Boss, do you have an underboss?
No, I’m the only boss.

How many relatives do you have working for you?
Ten to twenty. I got my sisters, my mother and a bunch of cousins.

Have you ever had to fire one?
Fortunately, not yet.

How did the TV show come about?
I did a lot of Food Network challenges and the TLC Network wanted a show, so we put something together.

What is the difference between you and your show and Duff and his show, “Ace of Cakes?” Do people recognize you?

I get recognized wherever I go ~ went to a sports bar ~ lots of people recognized me but I’m a Yankees fan.

I think people relate to the show. We are still that old fashioned Italian bakery in Hoboken, New Jersey. We’re more down to earth and real. I get recognized wherever I go ~ went to a sports bar ~ lots of people recognized me but I’m a Yankees fan.

What does one of your cakes cost?
It depends. If you want a regular sheet cake, it’s a hundred bucks, but they can go up to$20,000 if it walks and talks.

Who comes up with most of the ideas for the cakes? Is it the customer or is it you?
Usually it’s me; they tell me the theme and I come up with the idea and the cake.

How long does it take to make one of your cakes?
It can take anywhere from 5 minutes to 2 weeks. If you want a simple half sheet cake, we can decorate it in 5 minutes. If it is like the NASCAR cake, it can take two weeks.

I saw the show when you brought your family back to Italy. Was that emotional for you? What region are you from?
We’re from Bari, near the boot. Both of my grandparents were born in U.S. and then moved back to Italy. They made money here and moved back. My parents were both born in Italy. My father is from Sicily, he came to the states in 1952 and my mother came over in 1954. He bought the bakery from Carlo in 1963 and we kept the name. When we went back, it was very emotional ~ seeing where my folks were from and going over with my kids and my cousins and sisters. It showed me what hard work can do.

What was your most challenging cake to make?
The NASCAR cake-it took years off of my life. It was 20,000 pounds. It was a full size car.

What is your bakery like now?
It’s crazy. It’s only 7,000 square feet and we have 100 employees ~ we work 24/7. I’m still there 5 days a week.

What is it like when you film? Do the cameras get in the way?
It’s all hand held cameras and it takes 5 days to film a show. Most of the stuff doesn’t make it onto the show.

Are you still a neighborhood place?
We are and that will never change, but currently we’re building a 400,000 square foot place in Jersey City to make all the pastries we make ~ everything from cookies to cannoli to lobster tails. And we still only charge $3 for a cannoli.

Tell me about your tour. What do you do at the appearance? Do you bake a cake?
It’s an interactive show and I have the audience help decorate a cake. I tell them my life story. It’s very “feel good.” I get to meet with fans. You hear stories about what “Cake Boss” means to them. We have a lot of Italian American fans but we are also broadcast in 93 countries

To learn more about Buddy, his bakery, and “Cake Boss,” visit the following websites:

http://buddyontour.com
http://www.carlosbakery.com
http://tlc.discovery.com/tv/cake-boss

Cake Boss is available at amazon.com, barnesandnoble.com, Barnes and Noble, and other fine bookstores across the US.

By Paul Giorgio

Meet the rock-n-roll chef who, at age 41, has brought a new level of bleached-blonde cool to cooking. Guy Fieri was born in Columbus, Ohio, but moved to Whittier, California when he was 2. His mom taught school and his dad taught at Whittier College. He then lived in Ferndale, CA. His first cooking job came about from hanging around the local burger joint. His favorite part of the job? Working the milk shake machine. His next job was as a dishwasher at a Mexican restaurant called Roman’s.

OK, now we’ve got a little background on this traveling, entertaining, laughing whirlwind of culinary energy and adventure. But we all remember when Guy first caught our eye:

What made you try out for The Next Food Network Star?
My friends made me. They said, “Guido, you got to do this (my nickname is Guido). So on the last day, I sent in a 3 minute tape that was wild.”

When was that?
It was April 24th, 2006

Did you anticipate, and were you prepared for, the ‘star factor’ that came with your win on the show?
I was at Game 6 of the World Series and was surprised at my recognition factor. People coming up to me all during the game.

You recently returned from the Persian Gulf after entertaining the troops. What was that like?
It was awesome. I got to go on the USS Enterprise. I cooked for the troops and judged some cooking.

In World War II, they had the Andrews Sisters and Glenn Miller entertain the troops ~ now they have a chef! What’s up with that?
It was fun, and I guess times have changed ~ a lot!

Then you were the Grand Marshall of NASCAR in Sonoma, CA…
That was just crazy! I love cars.

So what’s your favorite diner that you’ve visited on Diners, Drive-Ins and Dives?
That’s almost impossible to answer. If I say one, all others would be pissed!

How about a favorite dive?
Same answer, but I like Vito & Mike’s in Chicago for pizza. But there are so many other restaurants that I love. Especially the mom and pop ones that pour their heart and soul into good cooking.

Who came up with the concept of Diners, Drive Ins and Dives?
David Page, our producer, came up with the concept.

Tell us about the great car you drive on the show.
The car is shipped everywhere. We have a full time driving team. The only places the car hasn’t been is to Hawaii and Alaska ~ but it has gone everyplace else.

What would be your last meal?
Pasta and tomato sauce.

Who is your cooking idol?
I would have to say everyday people. I learned to cook from my mom and dad. But I am a huge Mario Batali fan.

How about a music idol? You’re known for playing some pretty hard music while you cook.
I would have to say AC/DC, Sammy Haggar…I love all the old 70 and 80s rock bands like Metallica. I have a jukebox in my kitchen and it has 50,000 songs on it.

Let’s get back to cooking. Do you get to do it much anymore with your insane schedule?
I cook on Guy’s Big Bite and I get to cook what I want, but I was on the road over 200 days last year, so…
I miss cooking. I made 4 gallons of chili, 5 gallons of tomato sauce and 180 meatballs this past weekend when I was home. That way my wife and kids (Hunter, 13, and Ryder, 4) get to eat my food when I’m not there.

Is there any food you hate?
Liver. I hate beef liver!

Tell us about The Guy Fieri Road Show that just blew away the audience in Lowell.
First of all, I love New England ~ my wife is from Providence so we get up there a lot. The show in Lowell was a blast. Lots of cooking and music. Michael Schlow from Radius in Boston and Via Alta 66 at Foxwoods was also be there, and plus some great flair bartenders.

Sounds almost like a Broadway show!
Nah, it wasn’t that well scripted, it was just a great, wild time!

www.guyfieri.com

By Paul Giorgio

Pictured Above: Luca Perrone and Lorenzo Esposito

Squire White’s Restaurant on Worcester’s Greenwood Street recently hosted a “Taste of Positano” Under the leadership of owner Joe Cancelmo, four chefs from the Almafi Coast of Italy prepared a marvelous seven course meal. Chefs Lorenzo Esposito and Vincenzo Sorrentino of Mediterraneo in Positano, Italy joined brother and sister chefs Lizia and Luca Perrone of Taverna Degli Apostoli. The chefs were brought here by Laura Birminghan of Cooking Vacations in Boston.

Cooking Vacations, as the name implies, sets up vacations to Italy centered around cooking schools and food. Whether visiting a cooking school, having a behind-the-scenes tour of a local restaurant, or soaking up Italian culture at the local farmers’ market, vacationers are treated to a unique vacation. The chefs were on a three city tour which brought them to Boston, Providence and Worcester. Cancelmo, as his day job, runs Voyageur Travel in Worcester, which partners with Cooking Vacations.

Joe Cancelmo and Friends

Wines for the seven course extravaganza were provided by Ruby Wines. Each course was paired with a wine that was expertly described by Ruby’s Andrew Cadrin. Preceding the meal was a brief cooking demonstration where the chefs taught pasta making.

Only Mediteranneo’s Lorenzo Esposito spoke English proficiently enough to narrate the cooking demo. His lively and fun-loving approach was a stark contrast to the snowy Sunday which in itself was a perfect counterpoint to the food of the sunny Amalfi Coast. I was particularly impressed with the appetizer, a calamari stuffed with a parmesan and shrimp filling and with salmon topped with a zesty Parmesan almond sauce. The wine was a Nero D’Avola from Sicily, a dry white.

This delight was followed by a pasta course of half rigatoni tossed with fresh mussels, clams and roasted cherry tomatoes. The pasta course was followed by a light risotto tossed with lemon zest and shrimp.

I was lucky enough to catch the chefs making the entrée, tenderloin wrapped in smoked provolone, topped with proscuito and baked in a puff pastry. This was paired with a Sasyr Sangiovese, the preeminent grape of Italy.

The crowd was encouraged to ask questions of both the chef and the wine expert. It was a wonderful way to spend a Sunday afternoon. If we are lucky, Cancelmo will present more of these events.

Andrew Zimmern is host of the Travel Channel’s “Bizarre Foods with Andrew Zimmern,” which recently kicked off its second season. Zimmern, a native New Yorker who is a former chef, restaurant owner, and graduate of Vassar College, now lives in Minneapolis with his wife and child. Despite a very busy travel schedule, Andrew sat down with us to talk about how he ended up as the guy who eagerly ingests cockroaches and sheep’s bladders with nary a second thought…but often with a second helping!

Paul Giorgio: How did you end up as a chef?
Andrew Zimmern: I’ve spent my whole life cooking. I love the action; I’ve eaten all over the world traveling with my parents, so I learned about food at an early age. In high school I figured I could hang around all day and work at night, while my friends worked all day. I had my first job at the Quiet Clam in East Hampton, Long Island during the summer. I’m pretty much self taught, although I took a semester off from Vassar and went to the CIA (Culinary Institute of America). I lasted one day. When I graduated from Vassar my father thought I would go to Wall Street, but I went to work in a restaurant.

PG: How did you end up in Minneapolis?
AZ: I came out here 13 years ago for rehab and stayed.

PG: What is your favorite country ~ culinarily speaking?
AZ: Oh my gosh, I have to answer a couple different ways. First, I always love the country I’ve just come from, but I love Asia, Korea and Japan specifically. The biggest surprise is the food of the eastern Mediterranean ~ southern Turkey. Turkish food is the most underrated food. It is complex, it is thrilling. It has a great combination of flavors. I just love the mezza [tapas/appetizers]. Turks are some of the most gracious people I’ve encountered.

PG: What is the most bizarre food you’ve eaten?
AZ: It had to be in Chile. I ate a Piure, which is like a sponge. You cut it open and inside are hundreds of bright red and yellow sacks which have the strangest flavor I’ve ever experienced.

PG: Coming from the US ~ where a fishwitch is as far as someone will stray from a Big Mac ~ the question is, what got you into this?
AZ: I traveled with my father at a young age around the world and we ate what everyone in the local towns ate. We ate the local food. I live in 21st century America but I step back in time when I eat. I love eating like a native Samoan.

PG: I’ve seen you eat a beating snake heart, what was that like?
AZ: Pretty benign. It is the least flavorful muscle on a reptile ~ but some peoples believe that when you eat the heart you are getting all the powers of the animal.

PG: I’ve also seen you eat all manner of blood and blood products.
AZ: The world has a fascination with blood & I have a fascination with the world.

PG: I’ve read that you have never been sick, how can that be?
AZ: I have a very strong constitution, maybe it comes from eating certain funky foods from Mexico or China. I have developed the antibodies ~ however, my crew gets sick. I tell them to eat what I eat but they don’t listen.

PG: You seem to have a preoccupation with penis dishes ~you even have eaten snake penis soup. Why?
AZ: Certain cultures have a fascination with the penis. In China, they think eating it will make you virile. Beijing even has a penis restaurant, where that is all they serve. It is not surprising that it seems only men eat there. I was surprised at the different textures. The Yak’s and the donkey’s were my favorite ~ the larger ones have more meat.

PG: Why do cultures eat penises and not women’s reproductive organs?
AZ: I had female reproductive organs of the cow in China and in Chile. I think you’re talking about male dominated society ~ but every culture has a uterus dish, too.

PG: What do you consider to be comfort food?
AZ: When I come home I eat my wife’s roasted chicken with lemon & garlic. I love a good hamburger, or pizza.

PG: Why are Americans such squeamish eaters?
AZ: Because we don’t have a big food culture ~ we’re only 250 yrs old ~ thank God for immigration. We have a big restaurant culture, one of the greatest in the world. The biggest trend in America is local peasant food ~ roasted chicken, braised short ribs. We are going back to the farmhouse. American chefs are seeking new cuts of meat; we are trying to define ourselves. We are defining the American cuisine. We are discovering the farmer. We’re not hiding him. We now want to know were the lettuce comes from. I’m proud of American food culture.

PG: What is the most bizarre American food?
AZ: American cheese singles or the Twinkie.

PG: What happens when your producer wants you to visit cannibals in the Amazon?
AZ: I don’t think I’ve eaten human flesh even though I‘ve been around people who do. We are going to Papua, New Guinea and plan to interact with cannibals. It will be interesting to see what happens when I get there. But I don’t have to make that decision today. This question has come up a couple of times.

By Paul Giorgio

Central Massachusetts appears to be the center of the diner universe. Maybe that’s because one of the 10 companies in the United States that built diners was located in Worcester. The Worcester Lunch Car Company operated from 1906 to 1961, first on Franklin Street and later moved over to Southbridge Street. During this time, they built 651 diners. The company was sold in 1961 and became the Worcester Deluxe Diner Manufacturing Company.

The Lunch Cars were unique in that they all had barrel roofs and distinctive porcelain enamel exteriors. Almost all used a Gothic-type face for their name on the outside.

Let’s take a look at some diners in Worcester today. They are all unique in their own way. Some are open for breakfast and lunch, others serve at night and only a few remain open 24 hours a day.

If you are a club goer, a night owl or a worker on the late-night shift, there are only a couple of places to choose from. One is the Kenmore Diner on the corner of Grafton & Franklin Street in Worcester. This diner, which is literally under I-290, was rebuilt by owner Jimmy Yansides after being destroyed in the Worcester Cold Storage fire. The menu is packed with classic diner favorites. Breakfast choices are their specialty. They are open all night on Fridays and Saturdays and serve lunch on Fridays.

The Boulevard Diner on Shrewsbury Street serves round the clock. Interested in meat loaf, a plate of pasta or eggs? You got it! The diner has been run by the George family for two generations. Jimmy George took over ownership from his father Ringo. The Boulevard, built in 1936 and on the National Register of Historic Places, is perhaps the finest example of a Worcester Lunch Car Company Diner.

Directly across the street from The Boulevard is the Parkway Diner. Originally operating at night, The Parkway now serves breakfast and lunch. And like The Boulevard, you can get diner food, breakfast specialties or Italian dishes. Be sure to try the lasagna. This diner is now in the hands of the second generation of the Evangelista family.

The Canal District sports a few diners, like Corner Lunch on Lamartine Street, Green Island Diner on Millbury Street and the quintessential diner Miss Worcester on Southbridge Street. By the way, Miss Worcester didn’t have to travel far since the Worcester Lunch Car Company was located right across the street.

If you want to travel further a field, Spencer has two diners on Main Street ~ Kenwood Diner and Charlie’s Diner. Charlie’s is an example of the mobility of the lunch car. The diner relocated to a number of different areas, the last of which was on Plantation Street. It was then put into storage before reemerging in Spencer a couple of years ago. Like most diners, it is under second or third generation ownership of the Turner family.

Edgemere Diner on Shrewsbury’s Route 20 has recently undergone a renovation and is now called “The Edge.” It now serves as a hotdog stand and has received rave reviews. Word has it that they make their own relish.

The newest diner in Worcester just opened last year ~ Blanchard’s 101 Diner at 322 Cambridge Street. This diner has an interesting history. It was most likely the last diner built by the Worcester Lunch Car Company. However, it was never finished until the Blanchard Catering Company bought it a few years ago and rebuilt it.

This brings us to our last diner which really isn’t a diner anymore ~ Ralph’s Chadwick Square Diner. Ralph’s, as it is known to everybody in Worcester, has become one of the local hotspots for great live music. The original diner was preserved and a two-story building was built around it. The menu is very limited with burgers, chili and other dishes.

Many diners in Central Massachusetts have disappeared or have relocated to other parts of the country. The best way to make sure we don’t lose anymore is to stop in for a meal at any of these neighborhood places. Everyone will know your name by the time you leave.

By Paul Giorgio

With the sputtering economy and summer in full swing, it’s a good time to take a look at some of Worcester’s BYOB restaurants, otherwise known as Bring Your Own Bottle. In short, these are places that don’t have a liquor license but do allow you to bring in your own liquor.

Some may charge a set up fee for supplying glasses and ice, or a corkage fee for wine. For the most part, most places bypass these stipulations. BYOB is a great way to cut down on the cost of a meal and still enjoy that special bottle of wine without paying an arm and a leg.

As always, I like to start on Shrewsbury Street in Worcester, the neighborhood that bills itself as “Worcester’s Restaurant Row.” There are a couple of places that encourage you to bring your own bottle. One of them is Paul Mac’s Diner, which may not seem like much of a diner today, but started out as one more than half a century ago.

This eclectic dining spot’s menu defies description, but leans heavily on Italian dishes. Paul McMahon and his son Chris man this funky eatery, which seems to grow each time I go by. What started out as a diner owned by “Paul Mac’s” father in the 30s, has turned into a mishmash of rooms and patios. The food is good, inexpensive, and there’s plenty of it.

The second spot is Zia Grill located at the upper end of Shrewsbury Street. Zia’s is owned by Paula McCarthy and serves Italian food, but includes several American entrees. Recently I had a 16-ounce rib eye served with two potato cakes and grilled asparagus with homemade Hollandaise sauce. Meals come with soup or salad. The price of my meal was $18. Prior to the main dish, I enjoyed a fig stuffed with goat cheese wrapped in Prosciutto that was roasted before serving. Most five star restaurants aren’t that creative.

There are other Worcester restaurants that offer BYOB. Over on Grove Street you have Lucky’s, which is located in the basement of the Northworks Building, next to the Courtyard by Marriott. They have a very reasonably priced menu which leans towards American dishes. All of the food is homemade. Lucky’s is open during the week for lunch, and serves dinner Friday and Saturday.

Café Espresso on Wall Street is another Italian restaurant that allows diners to truck in their libations. The extensive menu is all Italian and fair priced. Wall Street, for those unsure of Worcester, is off of Grafton Street on the city’s east side.

The Canal District’s entry into the BYOB category is Roma’s, which is new (opening the first week in July).

Roma’s is owned by Lanie Petrou and the chef is her husband Joe, who has owned several Worcester eateries. The menu here also leans heavily on Italian, with thin crust brick oven pizza a specialty. The restaurant has a full menu of specialties that Joe made famous at Primo’s Pasta on Shrewsbury Street and The Restaurant at Union Station.

This gives you a sampling of some of the places that offer BYOB. This is an economical way to enjoy Worcester dining without breaking the bank.

One of the great things about Worcester restaurants in the summertime is the outdoor dining experience. What better way to spend a night than to sit under the stars, sipping your favorite libation and eating great food.

There are plenty of places in Central Massachusetts that give you the opportunity to eat under the moonlight. Take Shrewsbury Street in Worcester for example. There are at least half a dozen places with outdoor dining. Flying Rhino has several tables outdoors and they are in the process of opening a patio. Further down the street, Piccolo’s has a few tables outside as does Brew City and Tribeca. If dessert is your thing, pop over to Café Dolce, which now has an expanded outdoor area. It’s a great place to enjoy your cannoli or gelato. Of course, you’ll want to watch those calories, if you have beach plans this summer.

But there are plenty of other places around the Worcester dining scene to enjoy the fresh air. Block 5 in the Canal District has a great outdoor patio on Green Street. If food’s not your thing, but a drink is, the Blackstone Tap on Water Street has an enclosed drinking area, where you can sit and enjoy the nighttime sky.

Unfortunately, outside of the Canal District and Shrewsbury Street restaurants, few neighborhoods have embraced the outdoor dining vibe. Just over Lake Quinsigamond Bridge is Vinny T’s which may have the premier dining location ~ a large deck set right on the lake. You can even drive your boat up to the dock. Further a field, but still waterside is Giuseppe’s in Northborough and Allora in Marlboro. Both offer great patios overlooking the lake.

North County is not without its outdoor dining venues. Lidio’s on Route 12 and the Monument Grille in downtown Leominster are particular favorites. Lidio’s offers Italian food, while the Monument Grill can best be described as modern American.

If your idea of a great night out is a warm summer breeze, a cool drink and great food, you’re in luck if you live in Central Massachusetts.

Wine Aficionado and Award-winning Author
By Paul Giorgio

Mark Oldman is the featured speaker at the New York Wine Expo to be held March 7th and 8th at the Jacob K. Javits Convention Center. Oldman was also the keynote speaker at this year’s Boston Wine Expo, held at the World Trade Center in February. Oldman is a prolific author. His recent book “Oldman’s Guide to Outsmarting Wine” won the prestigious Georges Duboeuf award for the 2004 Best Wine Book

Oldman is a graduate of Stanford University and the Stanford Law School., so the natural first question I asked was, “How do you go from law school student to wine expert?” Oldman’s answer was that he started a wine club at school. “The club was in Napa valley and at first I thought I had to pay the vintners to speak, but they were chomping at the bit to educate the next generation of wine drinkers. We had everyone from Robert Mondavi on down,” recalls Oldman. He started teaching wine seminars in 1990.

Oldman is President of Vault, Inc. the leading media company for career information, and does the wine seminars as an adjunct to his regular job. “I teach wine whenever I can and it’s everything from 4 week courses to speaking at wine festivals ~ luckily these are at night or on weekends.”

We put a few questions to Oldman in order to increase our wine knowledge.

TW: What’s the new hot trend in wine?
Oldman: I guess the hottest trend is people moving beyond the usual varietals. Wine consumption has increased 25% in the last 6 years. We call this the “Sideways effect.” A generation ago it was the 6 big grape varietals, now people are more adventuresome. They are willing to try a Malbec from Argentina or a Prosecco from Italy. People are more knowledgeable and daring.”

TW: What about value?
Oldman: There is an expansion of tastes in wine world. People are tired of paying what I call a “trend premium.” There is real value in lesser known wines. The harder a wine name is to pronounce the better the value. I think that is because people don’t want to be embarrassed by mispronouncing a wine, so they will stick with something they know. They don’t order Gewurztraminer, for example.

TW: So then where can we find value?
Oldman: Torrontes from Argentina, which is a white like Sauvignon Blanc and there is no comfort premium with that. Also Rose is on a comeback because it is so versatile with food. Unfortunately, the curse of white zinfandel destroyed rose. Rose has a stigma in the U.S. that it is not a substantial wine. I like Zinfandel; it offers more value for the money. It’s a spicy and peppery wine. Ravenswood & Rancho de Bacho are 2 good ones.

TW: Any wines from a particular country attracting more attention?
Oldman: I would have to say Spanish wines. People are discovering the delights of Spanish wines that are priced at the $10-$15 level, and the tapas trend fueled this. I find that food and wine are best when paired regionally ~ such as Chianti with pasta, beef burgonneone with Burgundy.

TW: What will you be talking about at the New York Wine Expo?
Oldman: I tend to be hands on, I’m practical. I impart little nuggets of knowledge. I go over my favorite wine types. I like New Zealand sauvignon Blanc or Prosecco, which is Italian Champagne ~ it’s an incredible value, I call it Prozaco, and it’s so uplifting. I also enjoy a high quality Zinfandel and a Pinot Noir.

TW: What about wine descriptors?
Oldman: Descriptors are very personal, what is hay or barnyard to one is something to another. For example,e I pass around a can of green giant asparagus and people realize that New Zealand Sauvignon Blanc has the same smell. To me pinot Noir has a smell of raspberry jam and Gwertziminer reminds me of licci nuts.

TW: What about wine labels? A friend of mine picks wine by the label.
Oldman: We are very packaging oriented in this country. I too am seduced by packaging. They make the labels to sell the wine in the marketplace. In a world of infinite wine choices we look to the label. A classic example of a label selling a wine short is Chianti. The labels tend to undersell some very good wines

TW: What are your favorite wines?
Oldman: Italy ~ at the high end an aged Barolo and at the lower end a Primativo from Puglia. France, well, It’s hard to choose a favorite but I would have to say a red burgundy, for a white it would be Sauvignon Blanc from Loire valley. American? A petit Syrah from the Paso Robles region of California. Australians, they have figured out how to create good wines at good prices ~ they are not hamstrung by laws and traditions like the French. Australian Rieslings are a good value and not very sweet. Australian Shiraz is the best wines under $15. Australians produce crowd pleasers.

TW: What was the best wine you’ve ever had?
Oldman: 2 months ago in San Francisco Restaurant which was BYOB, a friend brought a 1962 La Tache red Burgundy. If you could afford it you couldn’t find it. It had the aroma of licorice or Asian spices.

TW: You’re the wine guy for Rachael Ray’s magazine, what is that experience like?
Oldman: After my book came out they approached me about writing a wine column. It’s a good experience. I like writing about expensive wines but the challenge with her is to find good value under $20-$30.

TW: What do you say to younger people just finding wine?
Oldman: Drink more bubbly like an affordable prosseco, or a cava from Spain. Gruet from New Mexico is a great American bubbly that no one has heard of. Treat it like 7-up that gets you drunk. But my all time favorite French Champagne is Salon.

By Paul Giorgio

Name: Steve Champagne
Age: 44

Education: Graduate of the Cambridge School of Culinary Arts; also has a BS degree in Mechanical Engineering from Central New England College.

Current Position: Executive Chef, Niche Hospitality Group, owners of Block 5 Bistro, Bocado, & Mezcal

Prior Restaurant Experience: Executive Chef Struck Café; staff, 111 Chop House and The Sole Proprietor

Other: Lives in Millbury with his wife and 2 children

What made you switch from engineering to cooking? I enjoyed cooking more than engineering. I made the switch during the recession in the 90s. I finished cooking school in 1994. I thought cooking would be fun & exciting.

What is your cooking philosophy? I like classic techniques with bold flavors and fresh ingredients.

Do you like your flavors bold? If you say you’re going to taste basil & garlic, you’d better taste it. You shouldn’t have to look to find the mushroom in a mushroom risotto. Read More…

By Leeanne Griffin

“Eat raw fish? You’ve got to be kidding me.”

If you’ve never eaten sushi, chances are you’ve uttered this sentence at some point in your life. For the uninitiated, sushi can be daunting. But it can be a delightful alternative to pizza, burgers or even Chinese food. It’s low-fat, sophisticated and so beautifully crafted that it’s almost edible art.

So what if you absolutely cannot imagine eating raw fish? The most common misconception about sushi is that everything is raw. You’re probably picturing nigiri (raw fish slices over a small bed of rice) or sashimi (slices with no rice.) In fact, there are many sushi rolls (maki) that incorporate no raw fish ~ or any fish at all.

When you dine out at a sushi bar or restaurant, you’re often given a slip of paper with a list of sashimi, nigiri and maki options. This is where you choose your items. Sushi purists often start their meal with sashimi, but no one expects rookies to do that immediately ~ you have to ski the bunny slope before you hit the black diamond trail, right? Read More…