Martin Codax Albariño | Row 34

Martin Codax Albariño is a sensational white wine from the Rias Baixas region of Northwestern Spain. It is crisp and full of dry white fruits - bracing the palate with citrus zest, granny smith apple, white peach skin and pineapple. A fresh minerality adds definition and sturdiness. It is extremely food friendly and elegantly pairs itself with briny oysters, a delicate striped bass crudo and a hearty brown butter lobster, corn, tomato and basil dish. The Albariño rightly lives up to its nickname "wine of the sea". It even serves to compliment dessert - a lemon pound cake with fresh berries.

Row 34 is named for an oyster raised at the Island Creek Oyster farm. The Fort Point restaurant graciously and effortlessly hosted this wine dinner for about 25 bloggers and friends. This industrial "workingmans oyster bar" is lively and loud, relaxed and fun. It is a destination and we come here often. Newcomers and locals alike, I recommend you pay them a visit.

Row 34
383 Congress St
Boston MA, 02210

*This dinner was complimentary. All opinions are my own*

UpStairs on the Square | Tomatoes Galore

I have a feeling that the tomato and my love for it need no introduction. See this post from the tomato feast at UpStairs in 2010 and this one from a couple weeks ago at Bistro 5's heirloom celebration. At this dinner Michelle, Meghan, Megan and I celebrated more than just tomatoes but two years of friendships. It is pretty remarkable when events like this mark the passage of time - nearly everyone's lives are in a different place - whether we've moved, have a new job, have gotten engaged, or a combination of the above! 

Visiting UpStairs on the Square is like attending a festive soiree, its originality and charm resonate each time I return. We gathered first at the Monday Club Bar with a vibrant purple and green color scheme where a serpentine lilac bar commands the space. 

I started with a bubbly aperitif made with Aperol, fresh grapefruit and rosemary called Aprile ($11). The intense rosemary scent was cleansing and offered a lovely accent to the bitter sweetness of the Aperol.  Once we settled in among the jewel toned dining room enveloped by plush lavender booths and flickering gold accents, we began the tasting with an amuse bouche featuring juicy tomatoes with tender pork rillets over a piece of toast. 

A light bodied yet vibrant Boony Doon Albariño was poured to pair with the first course. Offering an acidic medley of grapefruit and lemon peel, the refreshing, silky texture matched that of the Green Zebra Tomato Gazpacho with green olive oil, crème fraiche, chives and rosemary. I scraped my bowl clean, this was a terrific first course. 
Then came a Brandywine Tomato Salad with radish, peach, lobster and nasturtium flowers. I never imagined lobster and peach together, they work exceptionally well. I am also a big fan (after this meal) of anything featuring the edible nasturtium flower. Its leaves offer a delectable peppery punch. At this point we are drinking a food friendly Sybille Kuntz Riesling, Mosel, made from organic German grapes resulting in delicate, dry and ultra crisp sips. 

The entrée is a hearty, tender Fire Roasted Berkshire Pork dusted in Fresh fennel pollen over smoked tomato molasses with bitter greens. 

This pork chop was a real treat alongside a vibrant Occhipinti Frappato, Sicily which balanced tart red fruits with a distinct earthiness.

I expected a little more from the dessert! While the Tomato Sorbet with candied pine nuts was lovely, it was similar to but not as incredible as the dessert from the last tomato tasting. The pungent sorbet did benefit from the final wine pairing, De Trafford Vin de Paille, a sweet but not cloying straw wine from South Africa.

UpStairs on The Square usually hosts their heirloom tomato series for a short period of time in the month of August. It is definitely a treat to attend and a tradition I have come to love! 

The High Summer Tomato | Upstairs on The Square

What exactly is a high summer tomato? It is the ripest, reddest, late summer crop; specifically the locally grown and native heirloom varieties which offer the best flavors and lend their beauty to various dishes. {The above harvested last week from my Mom's garden!}

Upstairs On The Square has taken on the task of finding these tomatoes and creating a tasting menu deemed "The Perfect August Repast: A Tomato Feast!" This event is taking place for four nights - Wednesday August 25th - Saturday August 28th. My first experience at Upstairs On The Square was Afternoon Tea for Gretchen's Bridal Shower. The event was held in the sun drenched, glossy pink walled Zebra Room named for its wild animal carpet. The afternoon filled with tea, champagne and tiered trays of finger foods was magical and I have been itching to head back here ever since. With that preface, you understand my delight when Megan invited me along with Alicia, Michelle & Meghan to this annual event. On a cold and bleak Wednesday evening I was greeted by an enthusiastic hostess who lead me up three flights of leopard print stairs and into the Soiree Dining room. {photo}

I was taken in by an abundance of pastel colors flanked with gold accents. This room transports you into a fairy tale. Large circular windows look down over the square. Whimsical lavender booths, teal painted tables, folded pink napkins and crisp white linens all added to the pretty pretty princess-esque ambiance.

The wine pairing commenced with a Bonny Doon Ca'del Solo Estate Vineyard / Albarino / Monterey, California. We then began the tasting with an Amuse Bouche Shooter of Summer Gazpacho.

This was a flavorful few mouthfuls of crisp finely chopped ingredients including croutons, corn, onion, zucchini, and of course, tomato.The appetizer course that immediately followed was a Classic Native Heirloom Tomato Salad composed of Fresh Market Raspberry Vinegar, Vermont Goat Cheese & Thai Basil. Vibrant red, yellow and green tomatoes were lined elegantly on the plate, dotted with deep-red raspberries and leaves of thai basil. The goat cheese was mild and creamy, the vinegar was pungent and tangy. The pool of fresh raspberry and tomato juices it left behind was soaked up by my third (but not final) piece of bread.
Our second wine pairing was presented as a declassified version of what is normally a very expensive wine, a 2007 Domaine Callot / White Burgundy / Meursault, France. This wine accompanied the Parsley & Lemon Crusted Hake with Lightly Crushed Yukon Golds & Lemongrass Tomato Water. It wasn't so much a crust as a delicate blanket of lemon and parsley enveloping the fish. The Yukon Golds were subtle tender bites of warmth. There were fewer actual tomatoes highlighting this dish, but it didn't compromise on tomato taste. The broth was replete with comforting scents and beautiful flavors, enhancing the mild white hake. You better believe I grabbed more bread to sop up the lemongrass tomato water. I figured another slice of was more appropriate than drinking the bowl. Our third and final wine of the evening was a 2006 Stags Leap Artemis / Cabernet Sauvignon / Napa Valley. She explained this bottle was an upgrade from the original pairing, because they ran out of the former. It was also made clear that the pour only appeared small because we were given a large glass that allows the wine to air properly. It does look like a pea sized amount! Good thing she made note of this fact. A robust red with notes of plum and cherry was complimentary to the Wood-Grilled New York Strip Steak highlighting Tomato à la Provençale with Slow Roasted Garlic. The strong scent of roasted garlic wafted through the air. The striking pool of lime green emulsion grabbed my attention. It provided a beautiful backdrop for its counterparts - a  juicy medium rare strip steak and a vivid red tomato, plump and overflowing with baked goodness. The crispy breadcrumbs, garlic, onion and herbs encased by the ripe flavorful tomato was the perfect portion to serve alongside the hearty wood-grilled steak. This dish was comforting and filling. I still (despite all that bread consumed earlier) did not feel too full for dessert.

Sweet Tomato Sorbet Coupe with Olive Oil Ice Cream, Candied Pinenuts & Lemon Thyme Shortbread. The ever so slightly sweet tomato sorbet laced with a red wine reduction over a scoop of olive oil ice cream was impossibly good! The shortbread cookie infused with lemony citrus flavors and fragrant notes of thyme was lovely, but for me it was the small touch of candied pine nuts that elevated everything contained in this small shooter. 

The pastry chef took every day savory kitchen ingredients and turned them into a luscious, sweet and unforgettable final course. It was all we could do to stop talking about it!

The the many charms of the high summer tomato were showcased with brilliance, surpassing all my expectations. It was a great evening at Upstairs On The Square with fellow Boston food bloggers / new friends / lovers of all things tomato / in general women whose company I enjoy, especially at the dinner table creating images that bring food to life.

Upstairs on The Square

91 Winthrop St

Cambridge, MA