Super Bowl Disappointment - but not all is lost

As some of my readers may know, I'm a transplanted New Yorker - but after 25 years in Boston my allegiance (at least where sports teams are concerned) is clear. And like everyone else in New England I was very disappointed with that game. But for those of you who made it to John Dewar's, Newton on Saturday to try (and as so many did - buy) our pastrami - and especially for all those who served it during the game, not all was lost.

Those of our customers senior enough to know said they hadn't tasted anything like our stuff in 50 years. And that's a lot longer than we've had to wait between shots at a Super Bowl Championship so...

At Chez Noshstalgia we enjoyed our Super Bowl pastrami (even if not the game) as one of four smoked meats in a multi-meat jambalaya extravaganza. Smokehouse of Boston provided their excellent barbecued ribs, smoked wieners and smoked duck sausages. The pastrami was julienned and incorporated into the rice, bean, onion and pepper base. The peppers included colorful sweet peppers as well as fire-roasted and skinned poblanos. Please pass the hot sauce!

Warms (or is that burns) the heart just thinking about it.

Please stop by our next Deli Arts(TM) pastrami tasting at Savenor's, Charles Street, Boston on Saturday, February 16 from 2 to 5PM. See you there.

Feedback on pastrami day at Savenor's and a lovely dinner out

Yesterday's pastrami tasting at Savenor's was fun for me.  It's very gratifying when people enjoy what you've created.  Even more so if they buy some - and quite a few did just that.  I look forward to subsequent events like this at a number of venues around town.  And next time, I'll try and post notice in advance.

Now as to dinner - after feeding people all day, I wanted to be served last night and we found our way to Nancy's Airfield Cafe in Stow, MA.  What a delight to find such warmth, hospitality and good food in such an out of the way and unique setting.  Our hosts, Don and Nancy, and our server Sharon could not have been nicer and the meal was very good.  

They were doing a South American themed series of specials this weekend in addition to their regular menu.  We started with a sampler of two empanadas - one meat, one cheese.  I confess, I never did get to try the cheese - so it must have been good.  Certainly the meat item was enjoyed - a savory filling of beef and pork.  I moved on to their muqueca - a Brazilian fish stew.   White-fleshed fish (barramundi?) and shrimp in a tomato based broth with a bit of coconut milk and palm oil.  My wife had the orange-ginger salmon (a regular menu offering).  We finished up with a shared chocolate bread pudding and espresso.  A thoroughly enjoyable visit. Nice people and good food.  And for those that are still paying attention the prices were very reasonable.  I can't recall having felt better served or having been provided with value as good out in this area.

If you're in the neighborhood, I recommend you try it.  Dinner is served only on Friday and Saturday nights.  Otherwise it's breakfast and lunch at Nancy's - which I'm sure would be terrific, plus you'd get to see the planes coming and going at the airfield right out the picture windows from the dining area.

 

Debut Performance - Pastrami Tasting in Cambridge Today

Well, after way too long I have some news to report.  Our obsession with pastrami has turned into a product.   

We're conducting a pastrami tasting - free to the public -  today (1/19) at Savenor's Market, Cambridge, MA.   Savenor's is a famous place - long recognized for their supreme quality and full-service meat department, and their specialty foods leadership.  Some readers may remember the name from many years ago when Jack Savenor was famously Julia Child's butcher - and sometimes appeared on Julia's show.  Jack's son, Ron has carried on the family tradition and expanded the business.  Today, Savenor's have locations in Boston as well as Cambridge and they also supply many fine restaurants with the very best meats.  I am very proud that Savenor's has chosen to carry and showcase our product. 

We have also picked up some additional foodservice and retail accounts and will announce subsequent tastings or other events as they are scheduled.