Wednesday, November 30, 2011
By Jaclyn Cashman | Friday, October 14, 2011
Oct. 14, 2011
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.
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.
Wednesday, January 4, 2012
Jan. 20, 2012
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 WGBH.org 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!