Not Your Average Joe's | Waltham

Not Your Average Joe's is a popular local chain which recently opened its 24th location! Last week they had a group of us in for dinner at the new Waltham location and I was thoroughly impressed. Buzzing with a convivial energy; the modern-industrial and open concept space from the swanky bar made of fossilized oyster shells, to the expansive dining room appointed with chic aqua booths, to the open kitchen firing out first rate dishes, NYAJ's Waltham was a scene I was happy to be a part of. Their patio firepits were a blaze, even though the chilly weather kept patrons indoors. 

After a spirited tour of the new restaurant - including the kitchen and walk in fridge, Joe's famous Foccacia bread kicked off the meal alongside well made and affordable cocktails. I enjoyed a gently stirred Bourbon Smash ($10) with Elijah Craig small batch Kentucky bourbon, agave nectar, muddled lemon and mint. Next, A Cranberry Daiquiri ($9) in an elegant coupe glass hits the spot. Served up with Privateer Silver rum, cranberry simple syrup and fresh squeezed lime, it was tart and refreshing, not to mention a strikingly gorgeous red color.

Joe's specializes in creative, casual American cuisine and all the dishes are made from scratch. We shared a number of their popular appetizers beginning with the Deviled Eggs ($7) which were zesty and crunchy, thanks to the addition of sriracha, togarashi spice and a topping of crushed Cape Cod potato chips. The addictive Buffalo Carribean Chicken Tenders ($10) are hand breaded and tossed in a sweet and spicy mango-buffalo-bbq sauce. Finally, Mango Shrimp Rolls ($9) are light, crisp and flavorful with sweet-chili poached shrimp, mango, cucumber, mint, cilantro and rice noodles, complimented by a tangy peanut dipping sauce.

The Butternut Squash Flatbread ($10) is worthy as a starter or main course with shaved brussels sprouts, caramelized onions, smoked mozzarella, a balsamic reduction and an inventive sage-pecan pesto. Grilled chicken is tossed with quinoa, green apples, pistachios, avocado, spinach, mint, cilantro and and orange-sesame dressing in the appropriately named Super Crunch Salad ($15). It was legitimately the crispest, most delicious salad ever, even as next day leftovers. 

 

The dishes above represent about half of what was served to us this evening. (I actually ended up taking home three meals worth of leftovers.) One of my favorites that made an excellent lunch, but didn't make it into a photo was the spice rubbed and grilled Vietnamese Salmon ($19.50) served over wide rice noodles in a chili-lime broth with crisp snap peas and crushed peanuts. The Mustard Crusted Chicken ($15) is marinated in a three mustard sauce, coated in panko and pan seared, served with a lemon aioli, green beans and garlic mashed potatoes. Scallop lovers will rejoice over the all natural, pan seared Rosemary Skewered Scallops ($25) from New Bedford. They come served over an Israeli couscous, grilled corn, bacon and tomato succotash with an orange chipoltle glaze.

For dessert we were served a warm Goji Berry Apple Crisp ($7.50) with cinnamon spiced apples, ginger and a brown sugar oat crust and Carrot Cake ($7.50) dripping in luscious cream cheese frosting and caramel sauce. Also the Peanut Butter Thing ($8) which is Joe's claim to fame: A peanut butter-chocolate chunk loaded vanilla ice cream cake with an Oreo cookie crumb crust topped with fresh whipped cream, drizzled with warm caramel and chocolate sauces!! This might have been my favorite part of the meal. It's that good!

It is always exciting to see a passionate, local brand continue to evolve and expand. NYAJ's newest location will appeal to loyal patrons and newcomers alike. I am already looking forward to a return trip.

Not Your Average Joe's

56 Market Place Drive

Waltham, MA 02451

*this meal was complimentary, all opinions are my own* 

Black Trumpet | Portsmouth

Down a quaint New England brick-side-walked-street bordering a historic port studded with industrial fishing boats sits a mustard yellow barn door iron hinges and a handsome slate sign. 

Creating an inviting façade along a brick back drop - a giant circular sign touting gold lettering swings overhead, black windowpanes form a focal point where plants still bloom in the garden boxes beneath. A gold striped awning above the door frame is the finishing touch. Located here at 29 Ceres Street is the family owned Black Trumpet Bistro serving seasonally inspired, widely influenced American cuisine. A staple in the Portsmouth fine dining scene, I had heard plenty of rave reviews but this evening marked my first time in.

Up a creaky narrow staircase the intimate wine bar overlooks the Piscataqua River. A cozy cave like dining room defined by heavy wood beam ceilings, exposed brick walls and shiny copper table tops is situated on the first floor. Both of these spaces embody a rustic elegance, fit for a romantic duo or a convivial group of 10.After solid day at Red Hook Brewery and exploring downtown Portsmouth, the ladies and I cozied up at the wine bar just as it was opening at 5 pm. We shared pitchers of the fall inspired Harvest Sangria made with white wine, lemon, brandy & autumnal spices, before settling into our table downstairs for our 5:30 reservation.We started with a bread bowl of thinly sliced ciabatta and the restaurants signature bread, a crumbly loaf studded with black trumpets and dates. Accompanying them was a creamy butter laced with orange, this unique pairing sparked intrigue and made fans all around the table. I opted to partake in the restaurant week menu, three courses for $29 is certainly a good deal! I started with the delicately prepared Salt Cod Salad made with heirloom squash, pancetta and brussels sprouts, served warm in a sherry apple vinaigrette. The cod was not overly salty nor overly fishy and as a result of pairing it with classic fall ingredients, the salad struck just the right balance of flavors and texture. You've got a nice sweetness from the heirloom squash, a bitter crunch from the brussels and a firm bite of saltiness from the pancetta. The sherry vinegar and crisp apple dressing adds depth while tying everything together. For my main course the Coq au Vin with porcini-cocoa pappardelle, cob smoked bacon and mushrooms was excellent. The chicken was perfectly braised. This traditionally rustic French preparation is clearly something the chef excels at. The pappardelle added a unique flair to the dish, it was a welcome addition to the earthy mushrooms, smokey bacon and savory chicken. Dessert was less exciting in comparison to its predecessors, but still a job well done. I had a few bites of the German Chocolate Beet Brownie with milk chocolate frosting, beet whip and candied orange peel. I wasn't a huge fan of the brownie itself but that fluffy beet whip topping was pretty awesome. For my Indian Pudding with whipped vanilla custard and golden raisin sauce, I actually expected it would come at a warmer temperature. It was a just OK bread pudding for me.If you find yourself in the city of Portsmouth the Black Trumpet is definitely worth checking out, both the bistro and wine bar, on separate occasions or all at once. The cozy restaurant was packed as the girls and I made our way out. You'll be in good company should you decide to pay them a visit!

Fall Recipes & Pumpkin Beers

As I make my way back into the kitchen I have been delightfully borrowing recipes from around the blogosphere. Here is a look at my foray into fall cuisine and the seasonal craft beers that have accompanied the dishes.

Click on the links for the step by step recipes!

Cake Batter and Bowl's BBQ Chicken & Cheddar Baked Potatoes with corn and roasted red peppers.

I made these awhile back when the weather was still warm, saying good bye to late summer corn before diving into the world of root vegetables. While the potato bakes the chicken is poached, shredded and mixed in your favorite BBQ sauce. The extracted baked potato flesh is combined with butter, corn and roasted red pepper and scooped back into the potato skins before getting loaded with the BBQ chicken and some fresh grated sharp cheddar cheese.

These are hearty and filling, proving a fantastic way to spice up your regular old twice baked potato. Alongside I drank Sixpoint Sweet Action, a beer I had been enjoying throughout the summer. This dynamic golden amber colored ale is brewed in Brooklyn, NY. The sweetness is lent from the barely malts. The action is lent from the hops, a bitter spice that brushes your palate clean after every sip.

Delicious Dishing's Butternut Squash Soup with brown butter, sage, cayenne and blue cheese.

The soup is made with roasted and sautéed squash, as well as leeks, carrots, onions, shallots and garlic. Filling, hearty, sweet, savory and spicy, I can't think of anything more you could want from a cold weather soup. Actually, the weather is not what I would describe as cold quite yet, the days are seeing beautifully crisp fall temperatures, but perfect for soups none the less.I did make one small change to Megan's recipe; I substituted the 2 tablespoons of honey for maple syrup. I also used a bit more cayenne pepper for an extra kick. The soft pungent sage and the sharp creamy blue cheese crumbles are ideal garnishes for lending even more contrast to the deeply flavorful soup.

From Cambridge Brewing Company, The Great Pumpkin Ale is now being sold in the bottle for the first time in 22 years of brewing! It's an unfiltered ale brewed with locally grown organic sugar pumpkins.

The pumpkin flavor is subtle but fresh, enhanced by autumnal spices. While I generally crave powerful flavors of sweet pumpkin in my pumpkin beer, (hello Shipyard Pumpkin/see below!) this brew was a nice contrast in general and a pretty perfect pairing with the soup.

Beantown Baker's Balsamic Roasted Vegetables

I used Jen's recipe as inspiration for the vegetables I had on hand. I adjusted the original recipe by adding olive oil, opening one of my California Olive Ranch bottles provided at the tasting dinner I attended a couple weeks ago. It is pretty amazing what a high quality olive oil can do for your food; I'm a big fan of their product.

Here is what's in the mix:

- 1 potato

- 1 sweet potato

- 1/2 butternut squash

- 3 beets

- 6 garlic cloves

- 1/4 cup balsamic vinegar

- 1/4 cup olive oil

- salt and pepper

I tossed the evenly chopped vegetables and whole garlic cloves in a large bowl with the balsamic, olive oil, salt and pepper and roasted on a tin foil lined baking sheet at 350 degrees for 40 minutes. This made enough for a hearty side dish for two, with a small amount of leftovers that Adam heated up the next morning and served for breakfast, homefry style with egg sandwiches. I decided to pair the vegetables with Shipyard Brewery Smashed Pumpkin Ale. Not to be confused with Pumpkinhead, but make no mistake, I've been drinking that like it's going out of style (oh wait, it is...) Smashed Pumpkin is an energetic, full bodied pumpkin ale, with a light coppery orange color and nutmeg aromatics. The natural pumpkin tannins are vigorous, playing off the vegetables sweet roasted flavors, one doesn't tend to overpower the other. The spiciness of the hops also lends balanced flavor to the ale.

What's all these savory fall foods and brews without a pumpkin dessert?!

Eat Live Run's Pumpkin Whoopie Pies are a breeze to make. You don't even need an electric mixer or anything fancy - even the buttercream frosting can be mixed by hand.
I would like to call mine Artisan Pumpkin Whoopie Pies, due to the fact that I have no skill when it comes to piping batter or frosting. I take comfort in the fact that I can haphazardly spoon batter on a pan, yielding varied shapes and size pies, that will all taste the same!These morsels are moist and fluffy with bright pumpkin flavor and rich spices sandwiching sweet, creamy frosting. They impressed Adam, delighted my co workers, and gave me a good excuse to use my recently obtained Silpats.

If you have a recipe for fall that I absolutely must make, please don't hesitate to share! And then go bake these whoopie pies!!!