Category: Drink

The Bedford Village Inn livens up March with two events: Fondi Restaurant Week and Burgerama.

According to the Bedford Village Inn’s website, Burgerama will feature uniquely inspired burgers served in the Inn’s Tavern, a quintessential New England pub, ranging in price from $16 to $22 and served with an unending amount of fries.

For those in the mood for Italian cuisine, Fondi Restaurant Week will showcase a chef-curated dining experience at the Inn’s Italian eatery’s Trattoria Fondi from March 5 through March 9. The cost for the three-course Italian meal is $49 per guest.

No reservations are required for either event.

“Burgerama was inspired and established as a BVI tradition due to the popularity of our Wicked Burger (a menu staple in the Tavern dating back to 2011),” said Bedford Village Inn’s Sales & Marketing Director Melissa Samaras in an email. “Each weekend, our executive Chef would create an inspired, oversized and indulgent burger to offer in the Tavern. The popularity of the wicked burger inspired Burgerama.”

The burger celebration has been held in March at the eatery since 2012.

“Over the past few years,” Samaras said, “we’ve added an in-house competition to up the ante…. Our chefs enter the contest to create a new burger (never before offered on the menu), and staff votes for their favorite — the prize for the winning Chef [is] we feature their burger on Facebook and Instagram.”

Burgerama starts March with Italian Week, showcasing a Wicked Meatball Burger, Wicked Chicken Parm and Italian Sausage Sliders, all served with garlic Parmesan fries. The theme for the second week of the month is Mediterranean, where a Wicked Lamb Burger, Wicked Falafel Burger and Wicked Keftedakia Burger will be offered, all served with Za’atar Fries. The third week has an Asian spin, featuring a Duck Burger, Wicked Godzilla Burger, and Bahn Mi Sliders, all served with Togarashi Fries. Ending March with a flourish, Burgerama will showcase the Tavern’s own specialties: the Wicked Local Burger, Original Wicked Burger and BVI Sliders, all served with herbed Parmesan fries.

About Fondi’s Restaurant Week, Samaras said, “We’ve reimagined the idea to capture Italian food lovers who have yet to experience … Trattori Fondi … a hidden gem inside the Bedford Village Inn’s Grand Boutique Hotel.” Describing Fondi as “casual, yet elevated,” she added, “In Fondi, you won’t find white tablecloths…. Instead, you’ll find a large bar and intimate dining tables with plenty of privacy….”

Fondi’s menu “pays homage to the classics and offers modern Italian cuisine. All pasta and pizzas are housemade, and Chef Scott Siff composes each dish alongside Fondi’s Italian food-loving culinary team,” Samaras said.

Fondi Restaurant Week welcomes diners to choose a first course of tuna crudo, prosciutto board or romaine salad. Second-course selections are roasted pork loin, rigatoni cacio e pepe, spaghetti alla scampi, or Dunk’s mushroom risotto. To cap off each savory meal, diners are invited to take their pick from a dark chocolate torte, tiramisu sponge cake, gelato or sorbetto.

BVI Events

2 Olde Bedford Way, Bedford
472-2001, www.bedfordvillageinn.com/experiences

Fondi Restaurant Week
When: Tuesday, March 5, through Saturday, March 9 (open Tuesday through Thursday from 5 to 9:30 p.m.; Friday and Saturday from 4 to 10 p.m.)
Cost: $49 per guest; no reservation required

Burgerama

When: Friday, March 1, through Saturday, March 31 (open Monday and Tuesday, 11:30 a.m. to 9 p.m.; Wednesday through Friday, 11:30 a.m. to 10 p.m.; Saturday, 2 to 10 p.m., and Sunday, 2 to 8 p.m)
Cost: $16 to $22 per burger; no reservation required

Featured photo: Granola. Photo by John Fladd.

• 2½ cups (222 grams) old-fashioned rolled oats
• ¼ to ½ cup chopped nuts
• ¼ cup sesame/poppy seeds
• 3 Tablespoons brown sugar
• ½ teaspoon coarse sea salt
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ cup vegetable oil
• ⅓ cup maple syrup
• 1 to 2 teaspoons vanilla

Preheat oven to 310ºF.

In the largest bowl you have, mix the dry ingredients together. In a smaller container, mix the wet ingredients together.

Combine the dry and wet ingredients, mixing them thoroughly. Clean hands work well for this.

Spread the raw granola loosely on a baking sheet with a silicone mat or parchment paper.

Bake for 15 minutes.

Stir, then pack down firmly with a spatula or a wooden spoon. This will leave you with big clumps of the finished granola.

Bake for another 15 minutes, during which time your kitchen will smell very, very good. If you’ve managed to get yourself in trouble with a wife or boyfriend, this will boost you 50 percent of the way out of the hole you’re in.

Remove from the oven and let cool for at least half an hour.

Eat it with — Oh, come on! It’s granola. You know what to do with it.

This is a solid delicious granola with a hint of saltiness and a tiny kick of spiciness. The great thing about this particular recipe — or any granola recipe, when you come down to it — is how adaptable it is:

Oats – This is probably the only ingredient you can’t mess with too much, but if you happen to run across some rolled barley or something, I’m pretty sure that would work too. Granola is very forgiving.

Nuts – You’re pretty wide open to improvisation here. I generally use roasted, salted nuts; my favorites are pistachios or pecans, but I’ll bet peanuts would be delicious. I’m very much not a walnut guy, but if you like them, they’d probably be delicious. My wife has asked me to use shredded coconut next time I make this.

Seeds – Again, it’s probably hard to go wrong with any seeds. I tend to fall back on a 50/50 mix of sesame and poppy seeds, but I’ve had good luck with hemp seeds. Sunflower kernels or pepitas (Mexican pumpkin seeds) would probably be excellent too. If you end up using a higher volume of seeds, add a little more of the liquid ingredients.

Brown sugar – Could you replace this with maple sugar or jaggery (Indian fermented brown sugar)? I don’t see why not.

Seasonings – You have just as many options here, but you might want to take a moment to think through any spices you add to your granola. I took this particular granola to a potluck breakfast at work once and the cayenne pepper made an otherwise kind and gentle coworker almost take a swing at me. I grew up in Vermont, at a time when salt and pepper was seen as dangerously adventurous. I should have remembered that people in this part of the world feel vaguely — or apparently not so vaguely — threatened by spicy food. With that said, I misread my notes and almost added cardamom to this recipe instead of cinnamon, and I think that might actually work. Your mileage may vary.

Oil – This recipe calls for vegetable oil, because it has a fairly neutral flavor and a high smoke point, but I’ve substituted hazelnut oil before and was very pleased.

Maple syrup – Honey works well here. If you’ve made syrup for cocktails — ginger or raspberry syrup for instance — that would work well, too.

Chocolate chips, M&Ms or gummy bears – Save them for your trail mix. If you decide to try them in your granola, mix them in after it is made and cooled. They wouldn’t make it through the baking process intact.

Featured photo: Granola. Photo by John Fladd.

About a week ago I found a truly excellent photo online of Walter the Muppet and the Great Gonzo posing for a selfie at Epcot Center. If you are unsure who Walter and Gonzo are, just know that they are extremely cool to nerdy Muppet enthusiasts.

I saved the picture to a file on my computer, not entirely sure what I would do with it. I have a habit of doing this; I have a collection of hundreds of funny, strange or just interesting pictures to attach to emails or use in presentations. I never know when one of them might come in handy, so I keep them around, just in case. Yes, I suppose this is hoarding, but it’s digital hoarding, so at least I can still navigate my living room.

After an hour or so, I thought, “You know who would love this picture? The Artist.” Our only child is a freshman at art school in Chicago, and this might make a nice surprise.

So I uploaded the photo to a drug store to be printed. Later that afternoon I picked up my prints, then went to an art supply store and bought a frame. I had to juggle a couple of cards and my cellphone at the register while I tried to find a coupon for the frame, and ended up throwing everything into my bag as I left the store, because I didn’t want to hold up the line behind me.

When I mailed the framed Muppet photo to The Artist, I used the art supply store bag as cushioning, to protect the glass in the frame, and long story short, I’m pretty sure I mailed my debit card to Chicago.

I’ve dedicated this week’s cocktail to my lone remaining brain cell.

The Brain Cell

• 1 ounce Ol’ Major Bacon Bourbon
• 1 ounce Howler Head Banana Bourbon
• 1 ounce Skrewball Peanut Butter Whiskey
• 1 ounce fresh squeezed lime juice
• 1 ounce ginger beer – not ginger ale; this drink needs the extra bit of ginger
• 4 drops Tabasco sauce

Combine all three whiskeys, the lime juice, and the Tabasco over ice in a cocktail shaker. Shake to chill.

Add the ginger beer and stir gently.

Strain over fresh ice in a rocks or coupé glass.

Sip, while listening to “Yalili Ya Aini,” by Jah Wobble’s Invaders of the Heart. It’s a strange and beautiful song that will match your — OK, my — mental state.

This can be a slightly befuddling cocktail, even before you make it. The list of its ingredients are surprising, perhaps even intimidating. Bourbon, bacon, banana and peanut butter don’t seem to make a lot of sense together. And yet the combination works.

Many people are familiar with an “Elvis Sandwich” — peanut butter and banana. It seems pleasantly wacky, but the sweetness of the banana complements the proteiny solidity of the peanut butter. What most people don’t know is that the sandwich Elvis Presley actually loved was a grilled peanut butter, banana and bacon sandwich. There’s a common thread there of saltiness, sweetness and umami. (Clearly, my own exhausted brain cells have a strange priority in what they are dedicated to.)

So there’s our drink’s whiskey taken care of. We know that bourbon pairs well with sweet tastes, and certainly with other whiskeys. But won’t that leave this drink too sweet? It would, if not for the lime juice, which brings everything back in line. Its acidity and fruitiness pair well with the peanut butter and banana flavors.

The ginger beer and the Tabasco give a little bit of a bite to the operation, and the ginger beer also adds a slight tingle of effervescence.

This is one of those cocktails that comes at you in waves. The bacon and peanut butter hit you first, followed by fruity, tingly aftertaste. You’ll know that you like it, as soon as you taste it, but you will probably drink at least two of these, trying to wrap your head around it.

Without having to go to Chicago.

Featured photo: The Brain Cell. Photo by John Fladd.

On Jan. 10, 1992, the Greek container ship Ever Laurel ran into rough weather in the North Pacific, a couple of days out from Tacoma. At some point a stack of six shipping containers snapped its chains and plunged overboard into the Pacific Ocean.

This kind of accident isn’t common but it’s also not unheard of. On average around 1,500 shipping containers are lost at sea each year. This is a tiny percentage of the estimated 500 million containers in use, but also nothing to shrug at.

What made this particular accident noteworthy is that one of the containers was filled with 28,000 bath toys, including 7,200 yellow rubber duckies.

Over the next several years the toys were carried north by ocean currents, eventually traveling through the Northwest Passage north of Canada, and dispersed by other currents around the world. Even now some of these toys are still washing up in unexpected places. They have been found as far away as the United Kingdom, Australia and Chile. Now that there is less Arctic sea ice than ever, some plastic ducks, turtles and beavers are being released to a new generation of beach-combers.

As I’m sure you’re aware, National Rubber Ducky Day is this weekend. You are probably still in the process of getting rid of other holiday ornaments, and haven’t had time to shop for rubber ducks, but if you’re feeling a little spent, gray and empty with the start of a new year, it’s probably worth raising a glass to our plastic yellow friends and reflecting on the fact that things could always be worse. You could spend 30 years, bobbing and smiling, through Arctic Sea ice.

Rubber Ducky Cocktail

• 1½ ounces Midori melon liqueur
• 1½ ounces 99 Peaches peach schnapps
• 2½ ounces fresh watermelon juice (see below)
• ¾ ounce fresh squeezed lime juice

Open your laptop, and place it on the counter next to you.

Open YouTube, and search for Hampenberg DuckToy Vocal Club Mix.

Turn your volume up to an unconscionable level and press play. This will be the perfect background music for mixing this drink. You’re ready now.

Combine all ingredients with ice in a cocktail shaker.

Shake enthusiastically.

Pour, including ice, into a rocks glass.

Sip, vibing seamlessly — or, if you are like me, shuffling awkwardly — to the rubber ducky club mix playing on your computer.

This is a shockingly fun cocktail. The melon juice and the melon liqueur obviously go well together. The peach schnapps provides a floral fruitiness. By itself watermelon juice is surprisingly flat, but the acid from a jolt of lime juice brings it to life. This doesn’t exactly taste like bubble gum, but it also doesn’t not taste like gum of some sort. At first glance this might seem flighty and low-octane — and that may be true of the Midori — but the 99 Peaches actually clocks in at 99 proof, so this is not a drink to take for granted. Like a rubber ducky lost at sea, it might take you to unexpected places.

Watermelon Juice

Buy a one-quart container of pre-cubed watermelon at your supermarket. You aren’t going to be laying this out on a fruit plate or pairing with a nice prosciutto, so it’s OK to cut a corner during this process.

Pour the contents of the container into your blender and blend thoroughly. If you notice a seed or two, don’t panic; your blender will take care of things. If you have an over-powered, overly enthusiastic blender like mine, he will probably look on any seeds as a challenge.

Using a fine-mesh strainer, strain off the watermelon pulp. Leave everything in the strainer for half an hour or so, to let the components say goodbye to each other.

This should net you about 12 ounces of juice. If you want to drink it as juice, add the juice of half a lime to de-flatten it (see above).

Featured photo: Rubber Ducky Cocktail. Photo by John Fladd.

New Year’s Eve is supposed to be a romantic holiday. In my experience, it’s a little over-hyped. The best New Year’s Eve I ever had was when I was 8 years old. I was being babysat by an older cousin. At midnight we went outside and honked the horn of my uncle’s car, then went back inside and ate buttered noodles.

I might be jaded about New Year’s, because I’ve never been invited to a swanky party.

Be that as it may, when it comes to romance, nothing holds a candle to NASA.

The Mars rover Opportunity was launched in June 1993 and landed on the surface of Mars seven months later. It was one of a pair of rovers sent on that mission; its twin, Spirit, was sent to the opposite side of the planet. The two rovers took geological samples and surveys, made measurements and took photographs.

The mission was supposed to last 90 days, but through a combination of superb engineering and mind-bogglingly good luck the two probes kept working long past the point anyone had dreamed they could. After five years Spirit got mired in dust and couldn’t move anymore, but Opportunity kept going month after month, for a staggering 14 years.

Eventually, after operating for 57 times its designed lifespan, Opportunity wound down. Before the ground team at NASA ended its mission in 2018, they broadcast one final message to Opportunity.

They played Billie Holiday’s 1944 recording of “I’ll Be Seeing You”.

It’s the most romantic damn thing I’ve ever heard of. I get teary-eyed just thinking about it.

Does this have anything to do with New Year’s Eve?

Not particularly, except that much like Opportunity, most of us have lasted much longer than we’ve had any right to expect. And as we look back over the past year and wonder if we’ve accomplished anything or not, the mere fact that we are still here is a little miracle, and if we’re very lucky, some of us have someone to play Billie Holiday for us.

And whether we’re at a swanky party or eating buttered noodles, it’s a good occasion for a fancy New Year’s cocktail.

West 75th Cocktail

• 1 ounce apple brandy – I like Laird’s Applejack
• ½ ounce fresh squeezed lemon juice
• ½ ounce Chambord raspberry liqueur
• 2 dashes orange bitters
• 3 ounces Lambrusco, chilled – Lambrusco is a sparkling Italian red or blush wine. It’s a little sweet, so many wine enthusiasts can be a bit sniffy about it, but I like it, and it was made for this cocktail

Combine the brandy, Chambord, lemon juice and bitters with ice in a cocktail shaker. Swirl and shake to chill.

Strain into a Champagne flute.

Top with Lambrusco.

If you are alone, sip, while listening to “I’ll Be Seeing You.” It’s OK to cry. If you are at a party, sip, while playing “Tiny Bubbles” by Don Ho. The other guests will be confused but incredibly impressed when you sing the chorus in Hawaiian.

Lambrusco leans toward the fruity side of sparkling wine, which pairs well with the apple brandy. The apple brandy might make this drink a little too boozy-tasting, but the Chambord pulls it back to berry notes. That might make it a tiny bit too sweet, but the lemon juice and bitters pull everything back into line. This cocktail is a balancing act that succeeds like a pretty girl on a tightrope juggling knives.\

It’s a very small miracle, like Billie Holiday, buttered noodles, or a happy, sleeping space robot.

Featured photo: West 75th. Photo by John Fladd.

It’s a pretty good party.

There is good jazz playing in the background — Louis Armstrong, and Tony Bennet, and Nina Simone, with a sprinkling of Sinatra. Good stuff, but not distracting, nothing that anyone will have a deep attachment to from high school. Nobody’s going to shout, “Hey! Crank that up!” and derail the vibe.

There’s a nice blend of guests — obligatory family members, and actual friends you want to spend time with. Interestingly, your college roommate has struck up a friendship with your Uncle Charley with the conspiracy theories. They’re both smiling and gesturing wildly, so they seem to have found some common ground.

You don’t have a fireplace, but there’s a Yule log burning on the TV screen, which also keeps your cousin from switching on the game.

Everyone has brought something for the Yankee swap. You’ve got a good feeling about this year. You spent all year combing flea markets and yard sales and finally scored a brass sculpture of an exotic dancer with a clock in her belly. She’s wrapped inconspicuously in plain brown paper with a tag that says, “Open me. Or not. It’s no skin off my nose either way.”

Dinner went well — tacos, so everybody got a little bit of what they wanted. There’s tres leches cake for dessert. It took a couple of years to convince the family to try it, but now it’s become a tradition. A couple of years ago a slightly inebriated cousin spent 15 minutes enthusiastically explaining tres leches to your friend Maria, who grew up in Chiapas.

“It’s like CAKE, but it’s uh, um —,” he said for the third time.

“Wet?” Maria suggested, with a small smile on her face.

“YES! It’s CAKE but it’s WET!” he half-shouted enthusiastically.

“And cold?” Maria suggested again.

“AND COLD!!!” he agreed, beaming at Maria, filled with goodwill and Budweiser, then staggered off to find a couch.

You have three or four children at the party this year and they are so full of tacos and cake that if it weren’t for the promise of presents they’d have fallen asleep by now.

Your mother and her sister are getting along tonight. It’s always a toss-up whether they will get along, or end up looking at old family photos, which will remind them of some half-forgotten grudge from the 1970s, and releasing the Drama Kraken.

All in all, it’s a pretty good evening, as long as you keep topping off everyone’s glass. That’s why it’s a good idea to make batches of drinks ahead of time.

For instance:

• Raspberry-Rose Rickey
• 1 12-ounce package frozen raspberries
• 1 cup floral gin – I used Uncle Van’s and was very pleased
• ½ cup sugar
• ½ cup fresh squeezed lime juice – about 4 limes
• ¼ teaspoon rose water
• plain seltzer

Combine all ingredients in a large bowl. Stir to combine, and leave, covered, for an hour at room temperature.

Mash the contents with a potato masher, re-cover, and leave for another hour.

Stir, then strain with a fine-mesh strainer. You will not believe how many seeds raspberries have in them.

In a rocks glass with ice or crushed ice, fill with the raspberry-gin mixture, then top with seltzer. Stir.

Roses and berries have a natural affinity for each other. In this case, the background flavor of roses should add a woody/floral note that will meld with the floral gin. In turn, gin and lime are a classic combination, as are lime and raspberries. The four main ingredients chase each other around and around, tickling your palate.

This is a fairly low-octane, not-too-sweet drink that even your most suspicious relatives will accept. Your actual friends will probably love it.

It’s like RASPBERRIES, but WET, with ROSES dunked in it!

It’s time to find somewhere to sit.

Featured photo: Raspberry-Rose Rickey. Photo by John Fladd.