Taste of WGBH: 100 Years of Holiday Food and Drink

Wednesday, November 30, 2011
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Should Mass. Bring Back Happy Hour?

By Jaclyn Cashman   |   Friday, October 14, 2011
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Oct. 14, 2011

Watch the segment that aired on Oct. 12 on WGBH's Greater Boston.

BOSTON — When the news came earlier this week that, under an amendement in the casino bill, discounted drinks could return to the Bay State, some excitment ensued. An unscientific Greater Boston poll of 106 Bostonians and found 70 percent want to bring Happy Hour Back, 19 percent said no and 11 percent just don't care.

The amendment passed 25-to-13 with bipartisan support, although Senate President Therese Murray warned that the provision could get tied up in the House. The idea, lawmakers said, is that since casino operators often provide free or discounted drinks restaurant and bar owners should be able to do the same to level the playing field.

State Senators Bob Hedlund and Patricia Jehlen took on the issue with Greater Boston host Emily Rooney.

Senator Hedlund said he is not a fan of discounted drinks but simply wants to ensure that restaurants and bars can compete. In fact, he voted in favor of a failed amendment that would have banned free alcoholic drinks at casinos altogether, joining critics who said they feared it would lead to an increase in drunk driving and related accidents. He said he would prefer not to offer drink specials at his own restaurant, Four Square, in Weymouth.

Sen. Patricia Jehlen voted down the measure saying that allowing free drinks at casinos would put thousands of bars and restaurants at a competitive disadvantage, and that the amendment to ban free drinks was backed by the Massachusetts Restaurant Association.

Soju Cocktails By Ming Tsai

Thursday, December 2, 2010
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Citrus-Soju Collins

Citrus-Soju Collins (pictured above)
Ingredients in equal parts
TY KU soju
Ginger syrup and lime juice, combined or high quality sweet & sour mix
Limoncello, Sogno de Sorrento, preferred
Soda water
Lemon wheel, for garnish

In a tall glass, combine all over ice and shake vigorously. Strain into a tall glass filled with ice. Top with equal amount of soda water. Garnish with lemon wheel.

Lemon-Pear-Soju Martini
1 large lemon wedge
1/2 ounce Mathilde Poire Liqueur
3 1/2 ounces TY KU Soju
Lemon twist or Asian pear, for garnish

Directions Squeeze lemon wedge over ice. Pour pear liqueur and soju over and vigorously shake. Strain into a chilled martini glass and serve with a lemon twist or slice of Asian pear.

Ginger-Thyme Soju Martini
1 sprig fresh thyme
1 lemon wedge
3 1/2 ounces TY KU soju
1 teaspoon ginger syrup
Thyme skewer with small lemon wedge for garnish

In a glass, muddle together thyme sprig and lemon. Pour soju over muddled ingredients, add syrup and shake with ice. Strain into a martini glass and garnish with thyme-lemon skewer or a simple lemon wedge.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Taste of WGBH: Wines of Italy

Wednesday, January 4, 2012
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Jan. 20, 2012


WGBH celebrates the regions of Tuscany, Lombardy, and Puglia with an opportunity to meet winemakers and sample their wines! (Floris M. Oosterveld/Flickr)

Thanks to all our members and guests who braved the cold to join us for a taste of Italy's bounty!

Of course, Italy is a source of inspiration at WGBH for its beautiful art, its rich musical heritage and the delicious culinary traditions as well. Explore to learn more about Italy's incredible culture. Here are a few pages to get you started.

From the archives of The French Chef


Foccacia for Dessert? Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia, testing the elasticity of the dough by stretching it to see the "window." He creates a sandwich with the baked focaccia. Baked with fruit and topped with sugar, focaccia can be also used as a dessert or a breakfast item.

Chocolate Napoleon & Fettucini Ice Cream Sandwich Pastry chef Gale Gand of Brasserie T in Northfield, Ill. creates a towering chocolate napoleon and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache for the napoleon. He creates a filo dough "fettuccine" for the ice cream sandwich with raspberries and a fresh fruit kabob.

If the wines and recipes inspire you, be sure you have music to cook Italian by! Trio Settecento offers up pieces by Corelli and Veracini, among other early classics. If the kids are helping in the kitchen, let violinist Gil Shaham talk in detail about Vivaldi's Four Seasons.

We hope you enjoyed the event. Be sure to consult the list below if you can't recall the name of the region or the wine you enjoyed most. If you have some feedback for the organizers of Taste of WGBH, please leave us a comment!

“ I am certain that the good Lord never intended grapes to be made into grape jelly.”
—Fiorello La Guardia



This event sold out! Be sure to get your tickets now for Wine & Chocolate in February!

Best Bloody Mary Ever
By Ming Tsai

Wednesday, October 27, 2010
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bloody mary

There really is nothing better at brunch than a spicy bloody mary with a nice tall celery stick to garnish. And there is no shortage of theories about the cocktail's origins. One tale is that during the 1920s, the cocktail was the signature drink at a bar in Chicago called The Bucket of Blood. Others have pinned the name on Mary, Queen of Scots and her notorious violent temperament. No matter what you believe, one thing is true, this is one tasty cocktail.

4 cups vegetable juice or tomato juice
2 tablespoons tamari (wheat-free naturally brewed soy sauce)
1 tablespoon hot pepper sauce
1 tablespoon grated ginger
1 teaspoon celery salt
Grey Goose or other high premium vodka, to taste (optional)
Caper berries, for garnish
Long celery stalks, with leaves, for garnish
Ice cubes

Drop a few ice cubes in a shaker and combine juice, tamari, hot pepper sauce, ginger, celery salt and vodka. Shake well.

Strain into tall glasses filled with ice cubes.

Garnish each glass with caper berries and celery stalks.


chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

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