The Food Monkey

Of course, this comes from Japan:

The Beehive in Boston’s South End has brought the tide in a little bit closer with their New England Steamer Pot; featuring 1 ½ of a fresh caught Main lobster, steamer clams, corn on the cob and potatoes tossed with andoudille sausage and green garlic ($26.00).

The Beehive’s newest addition to their seafood menu created by Chef Rebecca Newell, Boston’s Queen of Comfort food, was inspired by her childhood trips to the shore. “All in one pot…there’s something to that you know? When you can pull away the lid of something that has been simmering and it conjures up memories of sandy flip flops, seagulls and sunny days I feel like I’ve done my job…and I’m hungry,” said Newell.

John Cleese created this wonderful beginner’s guide to understanding and appreciating wine. He guides you through six major varietals (3 red, 3 white), introduces common useful words to describe wines that you like, and teaches you how to combat snobbery from a pompous sommelier.

The overarching theme is that wine should be enjoyed, not feared, and that most people can’t tell a $5 bottle from a $200–which doesn’t matter so long as they enjoy what they’re drinking.

I, like many who work and live in the Kenmore area, have been waiting in holy dread for what will move into the vacant space in the Warren Towers, and praying that it will not be yet another Starbucks.

I was overjoyed to find out that an Olecito will be moving in very shortly. Olecito is a take-out restaurant boasts “authentic mexican food”. I’ve not been to the Inman Square location, but I’ve heard great things about their tacos and their tortas.

I believe the Food Monkey may have to have a taco torta battle between Olecito and La Verdad. I can’t wait!

I should also mention that a Panera Bread is moving into the place on Commonwealth Ave where the Kidney Center used to be.

Marie-Claude Mendy has opened Boston’s first Senegalese restaurant, Teranga, on Washington Street in the South End. A native Senegalese who has also lived in Paris, London and Washington, DC, Marie-Claude is excited to introduce Boston to her native cuisine.

“Due to our unique history Senegalese cuisine incorporates culinary traditions from around the globe,” says Marie-Claude. “You can see both French and Vietnamese influences in our food, which come together to create a clean, distinctive cuisine that is sure to please any palate.”

THE MENU

Teranga’s authentic Senegalese menu is comprised of dishes that best demonstrate the cuisine’s distinct blend of culinary influences. Lunch and dinner menus boast dishes with rich, authentic flavors that are anything but ordinary.

The appetizer selection includes Nems, similar to Vietnamese spring rolls, that are available with chicken and beef or vegetarian as well as Accara, fried seasoned black eye pea batter. Teranga’s menu, which features the Salade Ordinaire, comprised of mache mixed with potatoes, beets and boiled eggs tossed with coconut-lime dressing, is comprised of dishes that combine traditional ingredients and flavors that will satisfy adventurous palates.

The lunch entrée menu offers a selection of tasty stews served with rice and vegetables, as well as fish such as the Yassa Djeun, marinated, grilled Tilapia cooked in a lemon and caramelized onion sauce. For dinner, the Brochettes, grilled skewered cubes of tender, tangy beef served with yucca fries and onion and mustard-spiced sauce, and Michoui, marinated roasted lamb shank stuffed with herbs and served with a caramelized onion reduction and Moroccan couscous, are featured, as well as Thiebou Djeun, the national dish of Senegal: a savory dish of white fish stuffed with herbs cooked with vegetables in a tomato broth, served with broken jasmine rice.

WINE & DRINKS

Wines by the glass and the bottle, as well as imported and domestic beers are offered on this evolving menu, which will soon feature specialty beers from Africa. One of the restaurant’s specialties is Marie-Claude’s selection of authentic, housemade mixed fruit juices, such as the Bissap juice, which is sorrell or hibiscus juice, pineapple juice, orange flower water and vanilla sugar all mixed into a refreshing drink that complements the regions cuisine.

THE SPACE

Marie-Claude has created an inviting space with a warm, relaxing atmosphere that embodies the meaning of the word ‘Teranga’, the Wolof word for hospitality. Marie-Claude has a strong passion for art and has decorated the space with her own art collection.

“When working on this project, I wanted to create a place that was chic and welcoming”, says Marie-Claude “ I used Zebrawood with its golden dark tones to create my own interpretation of an African vibe.”

THE OWNER

Marie-Claude Mendy was born and raised in Dakar, Senegal and attributes her initial interest in cooking to her mother, a Senegalese native who is a catering chef. In fact, Marie-Claude’s mother, who resides in Senegal, is also a part of Teranga in her own way, sending over the spices and other touches that make this restaurant truly unique.

The decision to open up her own restaurant was natural for Marie-Claude, who has a true passion for entertaining and food. Marie-Claude was drawn to Boston’s South End with its unique diversity and the neighborhoods’ love affair with restaurants.

Teranga is open for lunch and dinner seven days a week from 5:00 p.m. to 11:00 p.m. and is located at 1746 Washington Street. Beginning later this summer brunch will be served on Saturdays and Sundays from 10:30 a.m. to 3:00 p.m. Teranga can be reached directly at (617)266-0003.

This Sunday, June 21st from 11:30 am - 5:30 pm, Myers + Chang will have some good looking dim sum in honor of Father’s Day.

Reservations are recommended, 617-542-5200

The menu will include:

snacks: $5

• tamarind-glazed shrimp
• garlicky + spicy chicken wings
• tea-smoked ribs

open-faced stuffed bao: $4

• braised shortrib with asian pear
• roasted duck
• crispy pork belly

noodles: $4

• dan dan-housemade peanut sauce
• thai ginger chicken-rice noodles

fried dumplings: $6

• chinese greens+shiitake mushroom
• lemony shrimp
• mama chang’s pork and chive

rice: $6

• nasi goreng-indonisian fried rice
• genmai-garlic fried brown rice

To celebrate summer, Morton’s Back Bay is hosting a cocktail recipe contest. Patrons are invited to submit their favorite summer drink recipe to cm.mbo@mortons.com (attn: Katie Butler). The winner will receive a private cocktail party for 10 at Morton’s Bar 12.21, where their summer libation will be served exclusively to their guests.

Winner will be announced on August 3, 2009

This Saturday, June 13 from 4pm - 7pm there will be a party in the OM Restaurant garden to celebrate the annual harvest of elderflowers in the form of St. Germain Liqueur!

They will be serving up complimentary sample cocktails as well as passed appetizers and offering our signature St. Germain cocktails at a special price as well!

RSVP by calling 617.576.2800.

(from Flickr via boingboing)

Nov. 12, 1955: The night of the Hill Valley lightening storm. Now memorialized as a wedding cake!