News & Events – Page 5

Mike’s Pastry — Now Open in Harvard Square

Published on November 13, 2014January 25, 2016 by The Crimson CraveLeave a comment

By Dana Ferrante ’17

It’s true. Mike’s Pastry, in all its powdered-sugar-sprinkled, ricotta-filled goodness, has finally opened in Harvard Square. With the interior not quite done, Mike’s opened today unannounced, boasting only the spotless glass cases filled with pastries of all kinds and the smooth granite countertops. But really, what else could you possibly need?

Mike’s Pastry has been open in the North End (basically Boston’s Little Italy) for almost 62 years now. The new satellite shop in Harvard Square will receive deliveries of all sorts of pastries (lobster tails, tiramisu, and empty cannoli shells that will be filled to order) from the main bakery in the North End each morning. To finish off the exciting Italian-American immigration to Harvard Square, the new shop will also offer coffee drinks, including espresso and cappuccino.

For my first Mike’s run of the semester, I thought I would stick to the basics: cannoli and pizzelle.

2014-11-13 12.01.32 — The basics: Pizzelle and Cannoli.

Unlike most bakeries in the North End, Mike’s Pastry fries its own cannoli shells seven days a week. For anyone who has ever bitten into a disappointingly stale cannoli shell, Mike’s fresh, light, and generally larger shells, are nothing short of salvation. It may just be a matter of personal preference, but there’s really nothing like a ricotta-filled cannoli with a plain shell. An oreo or strawberry cannoli may seem tempting, but these are purely Americanized versions of an Italian classic– a classic, which I believe (some people say a little too obstinately) is perfect, and most delicious, in its original form.

For the time being, the shop will open from 8am to 10pm each day, but as the manager explained, “we have already heard from a lot of students that Saturday night is going to be very busy.” He went on to explain how the current hours are soft, meaning if there seems to be a high-demand for cannoli late at night, the shop will change its hours accordingly. Something tells me that late-night Mike’s will soon become the next big thing on Harvard’s campus.

Ramen–Coming Soon to Harvard Square

Published on November 9, 2014 by The Crimson CraveLeave a comment

By Adam Wong ’17

The word is out: Santouka, a Japan based ramen chain, is opening within smelling distance of the Harvard Inn and Wigglesworth. Lucky for them too, because by the beginning of second semester, the new ramen joint will be cooking up the kingpin of modern Japanese cuisine–complete with rich and savory broth, tender simmered pork, and mouthfuls of long wheat noodles. This ain’t your supermarket’s “chicken flavor top ramen”. This is the ramen big leagues.

Traditional ramen, the granddaddy of instant ramen, is a broth and noodle soup with incredible regional variety from all over Japan. The broth can range from the light and refreshing clear broth of Yokohama, to the bolder and fragrant miso ramen of the north, to the deep and rich flavor of Tonkotsu broth from Kyushu made by stewing flavorful pork meat and bones for hours. The broth is paired with long strands of springy and toothsome noodles, set in a deep bowl with garnishing of spring onions, crunchy bamboo root and roasted seaweed. Placed on top, like a champion on a pedestal, is the pork. Ahh, sweet pork. Melt-in-your-mouth, coat-your-tongue, holy-crap-I-just-had-an-out-of-body-experience: pork. Put together these ingredients and you’ll get a team more potent than a Harvard Class of 20XX flame war.

I think I am not alone when I say that I am very excited for this addition to the Harvard food scene. It will add versatility to the late night grub grab. As delicious and timeless as Noch’s, Felipe’s, and Tasty Burger are, thepizza-burrito-burger trio loses a little spark after the fifth weekend in a row. Ramen provides something new. Yes, yes, eating ramen is a religious experience, but you can just get that in RELIGION 2541: Religious Experience Seminar. What’s the real value of ramen in our everyday, conveniently located lives?

Imagine this: Late night. Getting back from that party in Mather. You know it’s a long walk, and that’s why you hate how cold it is outside. All that raging has built up into a raging appetite. You want food. You want warm. You want to walk into a room heated and scented by the rolling boil rich broth. You want to chew on noodles and slurp down just a good soup and have it radiate its warmth through your body as it finds a home in your belly. You want ramen.

Ramen won its fame in the bustle of Japanese metropolises for its convenience, affordability, and flavor. It will do the same here at Harvard. While it is true that ramen exists in our general proximity, it is still neither has the convenience or affordability that it is meant to have. Wagamama, which has ramen as a side show in its pan Asian menu offers a bowl at the pricey 15 dollars a pop. The next closest ramen place is Yume Wo Katare in Porter Square authentic as it is, but nobody is going to causally jump on the T to go to Porter after partying in Mather. Santouka is our best, and only, hope.

Let me end with a quote from the CEO of Santouka on ramen. Surprised to see the only ramen options for Harvard students were as expensive as $15, he said, “It should be a cheap comfort food for you to have with a beer after a long day.”*

This guy gets us.

(*If you don’t believe me, you can see it here for yourself.)

A Recap of the Boston Vegetarian Food Festival

Published on October 27, 2014October 27, 2014 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

I walked into the Reggie Lewis Athletic Center on Sunday afternoon and followed my nose to the gymnasium, where hundreds of vegetarian and vegan food vendors had set up shop. Let me start out by saying this: I am not vegetarian, nor am I a vegan. I love meat and I love animal products. In fact, I am usually skeptical of vegetarian and vegan food, especially when it resembles what I think of as ‘normal’ food. So what was I doing at a food festival that only served food of which I’m usually skeptical?

Well, I wanted to learn and I wanted to try new things. After all, most vegan and vegetarian food aims to replace their non-vegetarian or non-vegan counterparts, like cheese and meat. What intrigues me most about these kinds of foods is that if they are not actually cheese or meat or the like, then what are they?

The first food I tried as I entered the festival was nacho cheese dip from the O2 Yoga stand. I was surprised when it actually tasted like nacho cheese! Intrigued, I asked what it was made of: cashew, potato, carrot, shallot, onion, sunflower seeds, lemon juice, and spices.

As it turns out, vegan “cheese” usually has a cashew base, as I found out from several other vendors who sold it. Nuttin Ordinary, another vendor, boasted cashew cheese spread made from 100% raw cashews and no added oils, which was delicious. The consistency was like that of goat cheese, and the flavor itself was very cheesy. A few stands over was Teese, which was also giving out samples of vegan nacho cheese with a cashew base. All three “cheeses” that I sampled are available at Whole Foods, and all were delicious.

Many of the vendors were selling and offering free samples of vegan baked goods. FoMu, a bakery and ice cream store located in both Allston and Jamaica Plain, had an assortment of baked goods and ice creams. I decided to try their best seller, the Magic Bar, which is made of shredded coconut, pecan, vegan chocolate, and a dulce de leche base. It tasted like a tried-and-true, absolutely not-vegan seven-layer-bar. I kept telling myself that it was healthy because it was vegan, but there is no way that something that tasted so good was healthy!

Another standout bakery at the festival was Sabertooth Bakery, located in Jamaica Plain by the Forest Hills T-stop, which had a variety of flavors of vegan donuts, like butterfinger, Reese’s peanut butter cup, blueberry crumble, earl grey, powdered sugar and lemon, and peanut butter and jelly. I opted to try the PB&J donut, and it was one of the best donuts I have ever had. The consistency was different from normal donuts in that it was less cakey and more dense. In fact, it was almost like a muffin. Nevertheless, I was quite a fan.

I also had to sample a Mompop, from a vendor from Pennsylvania whose company is called—you guessed it—Mompops. Both vegan and gluten free, these popsicles are made of fruit, coconut milk, agave syrup, and water, and are only 89 calories. I tried the banana raspberry cream, and my friend tried the chocolate sea salt. Both were very light and refreshing.

To accompany all of the vendors who were selling vegan ice cream, there was also a vegan hot fudge stand. Coop’s hot fudge is made right here in Boston, and uses coconut oil and coconut cream instead of milk and butter. It honestly tasted just like real hot fudge. And if hot fudge wasn’t enough, there was also a stand for vegan whipped cream, with one variety made of rice and the other of soy.

The highlight of the festival for me and my friend was definitely the Dandies stand, which was giving out free samples of their gelatin-free, vegan marshmallows. My friend started keeping kosher a few years ago, so she had not been able to eat gelatin, and thus marshmallows until she tried Dandies’s marshmallows. Much denser and stickier than normal marshmallows, Dandies did not disappoint. In fact, I think I like them more than regular marshmallows. I’ll be sure to look out for them at Whole Foods.

Posha’s natural post-workout nutrition shake was the only sample I did not like, but I had known for a fact before trying it that I did not like plant-based protein powder.

Overall, I would say that my day at the Boston Vegetarian Food Festival was a success; I learned a lot about how certain specialty vegan and vegetarian foods are made, and I learned that I actually liked a lot of them!

A New Food Truck in Town: Pasta Flyer

Published on September 22, 2014 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

Until September 24th, another food truck will join the usual fleet of the Bon Me and Whole Foods trucks. Pasta Flyer offers 100% gluten-free, perfectly al-dente pasta, in the shape of screws, tubes, or elbows, with 3 varieties of sauces (pesto, alfredo, and marinara) and 3 protein options (smokey bacon, truffled poached eggs, and Nonna’s meatballs).

Usually I’m pretty skeptical of anything gluten-free, but this pasta tastes exactly like the real thing. I ordered pasta with marinara sauce and Nonna’s meatballs, and was very impressed. Not only was the quality of my meal outstanding, but their service is by far the quickest of any of the food trucks in the Science Center Plaza.

Unfortunately, pasta flyer is only here for a limited time, but be sure to stop by between 11:30 am and 7pm between now and September 24th! And if you’re interested in how one even makes delicious gluten-free pasta, attend the mastermind behind Pasta Flyer, Chef Mark Ladner’s lecture, “Al-Dente: When Plastic Meets Elastic” on Monday, September 22nd at 7pm in Science Center Hall C.

The 2014 Boston Local Food Festival

Published on September 15, 2014September 15, 2014 by The Crimson CraveLeave a comment

By Orlea Miller ‘16

As I step off the T, I’m not sure which way to turn. I’m no native Bostonian and using the Subway is still quite the challenge for me. Luckily, someone else has predicted my dilemma and pointed me in the right direction, a mere 20 feet from South Station:

As a self-proclaimed foodie, I’ve planned on attending Boston’s Local Food Festival for the last two years, but didn’t make it until this fall. Let’s just say I don’t think it’ll be my last time taking advantage of the incredible free food experience I had today.

This year’s 5^th annual festival was themed “Healthy Local Food for All,” advertising a celebration of “the virtues of eating locally grown and produced food from Massachusetts and New England.” Translation: tons of free samples of produce, charcuterie, cookies, ice cream and beverages from local farmers and chefs, accompanied by performances by local musicians, and demos and exhibits about cooking, nutrition, health and exercise.

As I approach the beginning of the festival, which takes up about four blocks of Atlantic Avenue (close to Boston’s Aquarium), my face lights up in anticipation of this culinary adventure.

We immediately encounter Cupcake City’s food truck, offering a traditional cookies and cream cupcake, in addition to unique fall flavors including salted caramel, vanilla chai, and pumpkin. Just to the right Bart’s Homemade is parked, an ice cream stand selling its own twist on flavors, such as Deep Purple Cow Yogurt (black raspberry yogurt with white and dark chocolate chunks), Three Geeks and a Red Head (coconut ice cream with coconut flakes, chocolate chunks, fudge brownies, and a raspberry swirl), and Dutch Chocolate with Orange (chocolate ice cream with orange and vanilla extracts).

And in case the sweet, creamy treat didn’t appeal to the taste pallets of locals on Sunday afternoon, Flatbread Company was serving up pizza straight out of their brick oven just a few feet over.

As my stomach tries to fathom the tastes I’m experiencing, my friend and I make a tough call: we’ll walk the entire festival before deciding what we’ll have for lunch.

Luckily for us, we didn’t have to stay hungry. With free samples from just about every booth, we were full before we made it too much further.

First up is Michele’s—a New Hampshire based popcorn company offering samples of their chocolate, buffalo supreme, sweet and salty, and extra cheddar flavors.

Maple Nut Kitchen is serving up its gluten free and vegan granola just to the right, encouraging samplers to try each of its twelve flavors. The mocha chip was perfect, and the fruity flavors, such as Northern Berry Harvest and Southern Cherry Almond, allow you to experience a crunchy sweet and savory blend all together.

As if the 60 degree weather isn’t doing fall justice, each booth’s display reminds me of the approaching season as well. Decorated with pumpkins and leaves, the offerings of fall fruits and vegetables and vegan/vegetarian chili dishes allow me to spend the day taking in all of the delicious flavors that fall traditionally brings to the East Coast.

In between the rows of local food vendors were exhibits and do-it-yourself stages, including a cooking demonstration by Red Lentil’s Pankaj Pradhan. After watching the chef display his expertise on Indian-style plant-based foods, I was convinced my lunch would include something from the Vegetarian & Vegan Restaurant’s booth.

I chose the tofu kabob and rice, a delicious choice that provided the traditional Indian feel, topped off with a cilantro-based sauce which gave it a unique twist.

My friend started off sweet, enjoying a cantaloupe filled treat. The fruit just provided the container, and was filled with something that resembled a strawberry smoothie that attracted all sorts of attention throughout the remainder of our stroll.

Afterward, she switched to savory and selected a honey butter biscuit filled with fried chicken, and topped with maple syrup.

By this point, the two of us were happily stuffed, yet managed to squeeze in seconds at our favorite local food vendors’ booths. We went back for cookies, popcorn, Q’s Nuts’s offerings (a family-owned and operated nut company), and even a pasta dish being prepared by a chef right before our eyes.

We couldn’t leave the food festival without our ice cream, and ended our afternoon with treats from SoCo Creamery, which unfortunately we consumed before either of us had a chance to snap a photo. My friend went for the Coconut and Brownie flavor, and I had a cone of Espresso Cookie, savoring every last bite while we walked back to South Station to return to Harvard Square.

Boston’s Local Food Festival surpassed any expectations I had for the event. The food samples were endless and delicious, the music added just the right surrounding mood, and the gorgeous weather was the perfect way to experience all that Boston has to offer its residents.

Saint Anthony’s Feast & Saint Lucy’s Feast: A Double Header of Italian Street Festivals

Published on August 12, 2014August 12, 2014 by danaferranteLeave a comment

By Dana Ferrante ’17

Unlike a restaurant, food truck, or vending machine, the opportunity to go to saint feasts only comes around once a year. No cancellations, no rain checks. These feasts come, they conquer, and they make you wait a whole year for their next appearance.

We don’t want you to miss out, so mark your calendars for August 29^th-31^st, when Saint Anthony’s Street Festival takes over Boston’s North End. For anyone out there who has never been outside Harvard Square, the North End is basically Boston’s “Little Italy.” It’s where you’ll find the city’s best cannoli, more fettucine alfredo than you’ve ever thought possible, and of course, gelato on every street corner. While we highly recommend that one day you make your way to Hanover Street (essentially the Appian Way of the North End) to discover for yourself what treasures lie down its winding alleyways, there’s no better time for an introduction to this Italian-American village than Saint Anthony’s feast.

Source: http://www.yelp.com/biz_photos/st-anthonys-feast-boston?select=rHKXTUiPcgzSv9HoDyUK9A#rY0IvspFhTGUc4ReRNSBVA — St. Anthony’s festival in the heart of the North End/

Opening ceremonies begin with a small procession of Saint Anthony on Friday at 7pm, with a musical performance starting soon after at 7:30pm, but the real party starts (and practically never finishes) on the weekend. By noontime on Saturday, the Streets will be flooded with white stalls, as local businesses offer their best to the hungry crowds. Arancini, calzones, cannoli, calamari, hazelnuts, sausage and peppers, torrone, pizzele, clams, caprese sandwiches —and that’s just the beginning.

Source: http://discoveringflavor.files.wordpress.com/2013/08/cannoli.jpg — Stacked cannoli shells, ready to be filled with a creamy ricotta filling.

Throughout the entire weekend, Pizzeria Regina will be at the open air piazza selling pizza, Stella Artois, and of course, vino, produced by The Naked Grape. This year’s festival also features a tasting tent and culinary stage sponsored by Filippo Berio Olive Oil and New England Center for Arts and Technology. While at the tasting tent, you can try several varieties of Filippo Berio olive oil using Parziale Bakery’s freshly baked bread and learn useful olive oil tricks and tips. And if you like cooking just as much as you like eating, don’t miss the culinary stage, where local chefs will be showcasing their best Italian dishes. Demonstrations and tastings will run throughout the entire weekend, so whether you attend on Saturday, Sunday, or both, you won’t miss out on any of the culinary spectacle.

Amidst this gastronomical playground, there will be live music, masses, processions, dancing, carnival games, confetti, and of course, a giant statue of Saint Anthony covered with paper streamers by the time Sunday night rolls around.

And there’s more. The party and religious devotion continue onto Monday September 1^st, with the celebration of Saint Lucy, complete with celebration and music throughout the day and a nighttime feast. If you didn’t have room for a sfogliatelle (also called a lobster tail) or arancini the first two days, you have one more chance to fill yourself up with Italian deliciousness.

In summary, these back-to-back saint feasts offer great food, a lively atmosphere, and a perfect opportunity to use that Italian accent you have been working on.

For a full schedule of events and times, check out the festivals’ website at: http://www.stanthonysfeast.com/schedule.html.