Daily Stuff

Stuffing for All - Thanksgiving-Inspired Recipes!

Stuff Boston — Wed, 18 Nov 2009 15:07:00 GMT

Open-Faced Turkey Sandwich on Pumpkin Bread

Chef Suzi Maitland, Trina's Starlite Lounge

Turkey:

1) Pre-heat oven to 400 degrees.

2) Take a boneless turkey breast and stuff with garlic, rosemary, thyme, or other herbs.

3) Place in roasting pan with a small amount of water and butter. Keep basting while turkey cooks until it's 155-160 degrees in center.

4) Pull from oven, cool, and slice, disregarding the garlic and herbs.

Pumpkin Bread:

1 can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 cups sugar

3 ½ cups all-purpose flour

2 tsp. baking soda

1 ½ tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground allspice

1) Pre-heat oven to 350 degrees.

2) Grease and lightly flour loaf pans.

3) In a bowl, mix all dry ingredients. In a separate bowl mix pumpkin, oil, water, and eggs.

4) Add this mixture to the dry ingredients until just incorporated.

5) Put in loaf pans and cook for 45 minutes or until finished. Cook bread before turkey.

Simple Gravy:

4 oz. butter

4 oz. flour

4 cups turkey jus

1) After cooking the turkey deglaze pan with white wine, add water, and cook down to make turkey jus.

2) In a pot, melt butter and add flour. Whisk and cook out for 3-4 minutes.

3) Add jus to pot and cook until it thickens. Season with salt and pepper.

4) Slice desired amount of warm pumpkin bread and put on plate.

5) Bring turkey back to warm and stack slices on top of bread and smother with turkey gravy.

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Doc Silva’s Holiday Stuffing

Chef Jay Silva, Bambara

½ pound pork sausage meat

1 yellow onion, diced

2 Tbsp. of butter

¾ cup fresh bread crumbs

1 box of pilot crackers, crushed

6 peeled and cored Granny Smith apples, diced

1 tsp. chopped parsley

Salt and pepper to taste

1 qt. chicken or turkey stock

1 cup golden raisins

2 tablespoons finely chopped fresh sage or 1 teaspoon Bell's seasoning

1) In a sauté pan over medium heat, put butter, onions, and apples; cook until soft and let cool.

2) Combine all ingredients together (including apples and onions) and place in a greased pan.

3) Cover with foil and cook at 300 degrees until stuffing reaches an internal temperature of 165 degrees (about 45 minutes to an hour).

4) Remove foil and bake for an additional 15 minutes until golden brown.

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Oven-Roasted Quail Stuffed with Lucuma and Pisco-Marinated Dried Fruits

Chef Jose Duarte, Taranta

4 fresh quails

1 cup of Pisco

4 prunes, pitted

4 apricots, dried

2 Tbsp. golden raisins

2 Tbsp. unsalted butter

5 spoons of lucuma puree

1/4 cup of white wine

1 shallot, peeled

Salt and pepper to taste

1) Marinate the dried fruit a day before cooking the quails. Use 1 cup of Pisco to marinate 4 prunes, 4 apricots, and a handful of golden raisins.

2) Wipe the quails with a paper towel; season inside and out with salt and pepper.

3) Combine the chopped Pisco-marinated raisins prunes and apricots with the lucuma puree and 2 tablespoons unsalted butter.

4) Stuff the quails with the mixture and place them into a roasting pan.

5) Brush the quails with melted butter.

6) Roast in a preheated oven at 450 degrees for 8 to 10 minutes.

7) Reduce the heat to 300 degrees and roast for an additional 15 minutes, basting frequently with a mixture of dried fruits. Pisco juice. and a little white wine.

8) Remove the quails to a serving dish; keep warm.

9) Taste the liquid in the roasting pan and adjust the seasonings.

10) In a medium sauce pan, caramelize 1 finely chopped shallot, then pour the liquid from the roasting pan; reduce and add 3 tablespoons of unsalted melted butter.

11) Serve the quails, pouring the sauce over the top and around the dish.

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Roast Portobello Mushroom w/ Sweet Potato Red Pepper Hash & Organic Beet Greens

Chef Bill Poirier, Sonsie Restaurant

6 cups sweet potatoes, ¾ inch dice

2 cups red onion, ¾ inch dice

2 cups red pepper, ¾ inch dice

2 cups fennel, ¾ inch dice

4 cloves garlic thinly slice

4 Tbsp extra virgin olive oil

1 Tbsp crushed fennel seed

1 Tbsp chopped thyme

¼ tsp ground black pepper

1 tsp kosher salt

4 each large Portobello mushroom caps

4 cups washed beet greens

2 Tbsp sherry vinegar

6 Tbsp extra virgin olive oil

Salt and pepper to taste

1) Place potatoes, onion, pepper, fennel, garlic, 4 tablespoons oil, fennel seed, thyme, pepper, and salt in a mixing bowl and toss.

2) Spread mixture on half sheet pan in one layer.

3) Bake hash in 400 degree oven about 20 to 30 minutes until potatoes are soft and vegetables have some color.

4) Lightly brush mushroom caps with olive oil and season with salt and pepper. Place mushrooms in small sauté pan and allow to roast in oven at same time as vegetable hash. Mushrooms should take about 15 minutes.

5) Divide warm hash onto four plates, one mushroom and one cup beet greens per plate. Lightly drizzle with vinaigrette and serve.

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The Triporkta

Chef Jay Murray, Grill 23 & Bar

1 cup diced onion

½ cup diced celery

1 Tbsp. dried thyme

2 tsp. sweet smoked paprika

1 ½ tsp. kosher salt

½ lb. butter

Sweat all ingredients in the butter over low heat until softened – about 10 minutes. Set aside.

The Pork and the Rest

½ cup diced bacon

½ cup diced, peeled chorizo

½ cup loose italian sausage

3 cups chicken stock

2 honeycrisp apples, diced

Pepper to taste

Reserved vegetable mixture

12 cups small diced bread, crusts removed, dried out in slow oven (about 2 loaves)

1 Tbsp. maple syrup

1) Over medium heat in a large saucepan, render the various pork products and allow to brown.

2) Add chicken stock and scrape bottom of pan to dislodge any brown bits; add vegetable mixture, bring to boil and remove from heat. Add apples.

3) When cool enough to handle, use your hands to incorporate the diced bread into this mixture.

4) Grease a 9” cake pan and fill with stuffing mixture.

5) Drizzle or pat with maple syrup.

6) Cover with foil and bake at 375 degrees for 30 minutes.

7) Remove foil and bake an additional 25 minutes.

The Pork Shoulder:

Brining (Allow 2 days)

1 gal water

2 cups brown sugar

1 cup salt

2 oz. jar of instant espresso powder

1 boneless pork shoulder, fatty side scored in a checkerboard pattern ¼ inch deep.

1) Combine all ingredients and bring to a boil. Cool completely.

2) Submerge pork shoulder in cool brine and leave for 48 hours in refrigerator.

Cooking (Allow 7 hours)

1) Remove pork from brine and bring to room temperature.

2) Preheat oven to 200 degrees or prepare outdoor grill to cook at 200˚. If possible, use only 1 burner on gas grill or 1 small fire on charcoal grill. Use wood chips and keep pork away from direct heat. Rotate every half hour to cook evenly on all sides. The key is to spend about 6 hours to get the internal temperature to 170˚.

3) Remove from heat and cover with foil. Allow it to rest at least 15 minutes before slicing.

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Pumpkin & Ricotta Gnocchi with Gorgonzola Cream Sauce & Candied Apple-Hazelnut Gremolata

Chef Max T., Tavolo

Gnocchi:

2 cups cooked pumpkin, pureed (or use canned)

2 cups whole-milk ricotta

2 eggs, lightly beaten

1 cup "00" flour (available in specialty stores or online)

1/2 clove of nutmeg, gratedsalt and pepper to taste

1) Bring a well-salted pot of water to a boil, then lower the heat slightly.

2) Meanwhile, stir together the pumpkin, ricotta, eggs, flour, nutmeg, salt, and pepper.

3) Using a teaspoon, scoop up the soft dough and drop it carefully into the bubbling water.

4) Cook until gnocchi are fairly firm, then drain.

Gorgonzola Cream Sauce:

1 qt. heavy cream

1 cup gorgonzola

1/2 cup + 1 Tbsp. parmesan

1) Bring cream to a low boil in a saucepan, then whisk in gorgonzola and parmesan.

Gremolata:

1 apple, sliced thin

1 cup brown sugar

1 cup water

1/4 cup hazelnuts, toasted

1/4 cup breadcrumbs, tossed with 2 Tbsp. olive oil

1 Tbsp. parmesan

10 dried sage leaves

1) Pre-heat the oven to 300 degrees.

2) Bring the brown sugar and water to a boil in a heavy-bottomed pot.

3) Reduce heat to low, add the apple, and simmer for approximately 45 minutes.

4) Pour apple mixture onto a baking sheet (use parchment sprayed with oil to prevent sticking, or use a silpat.)

5) Bake apples until they appear caramelized. Remove promptly and allow to cool.

6) Put the crisp apples, hazelnuts, and sage in a food processor. Pulse until small crumbsform, then mix in the parmesan.

7) Toss cooked gnocchi in sauce and top with gremolata as desired. Serve immediately.

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Walnut and Raisin Stuffed Chicken Breast

Chef Azita Bina-Seibel, BiNa Osteria

4 chicken breasts

1 radicchio

1 celery root

⅛ cup walnuts, whole

¾ oz. dried Porcini mushrooms soaked in water

⅓ oz. raisins

⅓ oz. butter

¼ cup bread crumbs

1 sprig fresh rosemary

2 sprigs fresh thyme

1 sprig fresh marjoram

¼ cup olive oil

Salt and pepper to taste

1) Preheat oven to 350 degrees.

2) Purée the celery root.

3) Cut radicchio into 4 parts and place in roasting pan with 1 tablespoon olive oil and salt and pepper to taste.

4) Remove mushrooms from water and place in blender with walnuts, raisins, butter and salt and pepper to taste. Blend until mixture reaches a smooth paste-like consistency.

5) Slice a pocket in the thickest part of each chicken breast and pipe mixture in.

6) Remove herbs from stem and chop finely. Combine with breadcrumbs and 1 tablespoon olive oil. Add salt and pepper to taste and roast for 5 to 6 minutes or until golden brown.

7) On stovetop, sauté chicken in 2 tablespoons olive oil until golden brown.

8) Place chicken and radicchio in oven for 10 to 12 minutes. Remove and serve.

9) Divide celery root purée between four plates. Place 1 piece of radicchio atop purée. Sprinkle chicken with breadcrumbs then place on top of radicchio. Drizzle with olive oil and serve.

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Roasted Veal Chops

Chef Scott Crain, Morton’s The Steakhouse

4 veal chops (each 16 to 20 oz.)

1 Tbsp. unsalted butter

3 Tbsp. minced shallots (2 to 3 small shallots)

1 Tbsp. minced garlic

8 oz. shiitake mushrooms, stemmed and sliced ½ inch thick (about 3 cups)

8 oz. cremini mushrooms, sliced ½ inch thick (about 3 cups)

8 oz. white mushrooms, sliced ½ inch thick (about 3 cups)

¾ cup dry white wine

3 cups reconstituted store-bought veal demi-glace

4 large plum tomatoes, peeled, seeded, and chopped into ¼-inch dice (about 1 cup) (See note)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

Chopped fresh flat-leaf parsley, for serving

1) Remove the veal chops from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat oven to 400 degrees.

2) In a large sauté pan, melt the butter over medium heat, and when hot, add the shallots and garlic and cook for about 2 minutes or until soft. Add the mushrooms and cover the pan. Let the mushrooms cook for about 5 minutes or until they begin to soften and release their moisture. Add the wine, raise the heat to medium-high, and when the liquid boils, cook for about 5 minutes until the liquid reduces by about three quarters.

3) Add the demi-glace, bring to a simmer, and cook for about 15 minutes, stirring occasionally, or until the flavors blend and the demi-glace is well incorporated. Stir in the tomatoes and season with salt and pepper. You will have about 4 cups of sauce. Turn the heat down to low and cover to keep the sauce warm.

4) Lightly season the veal chips with salt and pepper.

5) In a large sauté pan, heat the oil until hot. Brown the veal chops for about 2 minutes on each side. Using tongs, brown the sides of the chops, too. You will have to do this in batches. Transfer the browned chops to a roasting pan.

6) Roast the chops for 18 to 20 minutes or until medium. Transfer them to a cutting board and let them rest for 4 to 5 minutes. Serve with the sauce spooned over them and garnishedwith parsley.

Note on Preparing Tomatoes:
The easiest way to peel the tomatoes is to blanch them first. Bring a pot of water to a boil and submerge the tomatoes in it for 45 to 60 seconds. Remove them with a slotted spoon and transfer them immediately to a bowl filled with ice water. As soon as they cool, the skins will slip off. You hardly need a knife. To seed the tomatoes, cut them in half and hold them, cut side down, over a plate or bowl. Gently squeeze the tomato halves so that the seeds fall out.

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Brussels Sprouts With A Lemon-Herb Zabaione

Chef Charles Draghi, Erbaluce

1 lb. small Brussels sprouts (locally harvested after the first strong frost)

3 egg yolks

¼ cup dry white wine, or dry Marsala wine

¼ cup freshly squeezed lemon juice

2 large sprigs each: sage, mint, parsley, and thyme, leaves removed and finely chopped and the branches reserved

1/8 tsp. freshly grated nutmeg

½ cup extra virgin olive oil

Sea salt and freshly ground white pepper

1) In a steel mixing bowl, on the stove and over a hot water double-boiler, whisk together the egg yolks, nutmeg, half of the lemon juice, and all of the wine.

2) Whisk the yolks until they cook slightly into a light silky sauce, with the consistency of a light mayonnaise. Remove the bowl from heat and add the remaining lemon juice and chopped herbs. Continue to whisk periodically as the mixture cools down to room temperature. Season with salt and pepper to taste, and set the sauce aside.

3) In a large sauté pan, lay out the Brussels sprouts into a single layer, and cover with the herb branches. Season liberally with the salt and pepper, and pour the olive oil over the sprouts.

4) Cook the Brussels sprouts over a high heat, until the outer leaves start to caramelize and char, and the insides turn a vibrant green.

5) Remove the Brussels sprouts immediately to a serving dish, and pour the zabaione across the top of them.

6) Garnish with the lemon zest and some more herb sprigs.

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Gluten-Free Sticky Rice Stuffing

Chef Ming Tsai, Blue Ginger

6 cups glutinous rice

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 cup diced chorizo

1 cup finely chopped shrimp

1 bunch scallions, thinly sliced, white and green separated, reserve some of the green for garnish

1/2 cup Shaoxing wine

1 cup edamames

1/2 cup finely chopped Craisins

1 Tbsp. Wanjashan organic wheat-free tamari, plus more for garnish

Banana leaf

3 lotus leaves (or more banana leaf)

Kosher salt and freshly ground black pepper

Canola oil

1) In a large bowl, wash the rice by rinsing it in a few changes of water until water is clear. Then combine rice and enough water to cover and store in fridge overnight.

2) When ready to use, drain rice. Place rice in banana leaf-lined steamer and steam for 1 hour, until rice is cooked but not mushy. When rice is cooked, transfer to a large bowl and discard banana leaf.

3) Heat a wok or large saute pan over high heat. Add canola oil and swirl to coat. Saute garlic, ginger and chorizo until chorizo has begun to render its fat. Add scallion whites and shrimp and stir-fry until shrimp begins to turn pink, deglaze with Shaoxing and reduce completely.

4) Add edamames, Craisins, scallion greens and tamari to chorizo mixture. Pour mixture on top of sticky rice in large bowl. Mix well and check seasoning.

5) Chill in refrigerator until cool enough to handle. When chilled, cut lotus leaf in half and place about 1 cup sticky rice stuffing in center. Fold lotus leaf around stuffing and wrap like a package.

6) Place packages in prepared bamboo steamer, seam-side down and steam for 15-20 minutes, until heated through.

7) Place 1 package on each plate, slit open on top and push filling up into opening from sides of package. Garnish with reserved scallion greens and a drizzle of tamari.

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Chestnut-Mushroom Soup with Celery, Pear, and Parmesan Cream

Chef Jody Adams, Rialto

½ oz. pancetta, in one piece

¼ cup extra virgin olive oil

¼ cup carrots, ½-inch dice

¼ cup turnip, ½-inch dice

¼ cup onion, ½-inch dice

¼ cup celery, ½-inch dice

Kosher salt and freshly ground black pepper

1 ½ lbs. assorted chopped mushrooms

¼ oz. dried porcini soaked in 1/2 cup warm water, then strained, cleaned and chopped

½ cup marsala

1 qt. chicken stock

Bouquet garni

¼ lb. peeled and frozen chestnuts

1 shallot, thinly sliced

½ cup white wine

1 bay leaf

1 sprig thyme

Water

Salt and pepper

2 cups heavy cream

½ cup freshly grated Parmigiano Reggiano

2 Tbsp. peeled pear, ½-inch dice

2 Tbsp. Parmigiano Reggiano, ½-inch dice

2 Tbsp. peeled celery, ½-inch dice

16 celery leaves, from heart of celery

Chestnut Mushroom Soup:

1) In a large soup pot, render the pancetta with 2 tablespoons olive oil over medium heat.

2) Add the carrots, turnips, onions and celery, season with salt and pepper, and cook 8 minutes or until tender and slightly caramelized.

3) Add the mushrooms, season with salt and pepper and cook 15 minutes until tender and dry.

4) Add the marsala and cook to a glaze.

5) Add the chicken stock and bouquet garni and simmer 30 minutes. Remove the pancetta and bouquet and puree until smooth.

6) Meanwhile, heat 2 tablespoons olive oil in a sauté pan. Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.

7) Add the shallots and cook 5 minutes.

8) Add the white wine, bay leaves, and thyme and reduce halfway. Add water to just cover the chestnuts.

9) Cover with a round of parchment paper and cook 12 minutes or until tender.

10) Remove herbs and puree until smooth.

11) Mix the two purees together. Taste and adjust seasoning.

Parmesan Cream:

1) Heat the cream in a small saucepan over medium heat. As soon as the cream is warm, whisk in the parmesan cheese until it has completely melted. Season with salt and pepper and keep warm.

2) To serve, put a ¼ cup parmesan cream in the bottom of a warm soup bowl. Carefully pour the mushroom chestnut soup in the centre of the cream. The cream should move up the side of the bowl forming a white rim around the dark soup.

3) Mix the diced pear, cheese, and celery together.

4) Top the soup with the diced mixture and garnish with celery leaves.

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Chestnut & Mascarpone Agnolotti with Quince, Woodear Mushrooms, Heirloom Cranberries & Amaretto Brown Butter

Chef Mary Dumont, Harvest

Ravioli:

3 cups all purpose flour

1 tsp. salt

10 yolks

2 eggs

1 tsp. white vinegar

2 Tbsp. extra virgin olive oil

1) Place the dry ingredients in a large mixer.

2) Slowly add the eggs and the rest of the ingredients.

3) Mix until the dough is smooth and uniform. Let rest.

Ravioli Filling:

1 lb. peeled chestnuts

½ yellow onion

Vegetable stock

1/2 cup of brandy

Olive oil

Salt and pepper to taste

1/2 cup of cranberries, poached in simple syrup

1) Toss the chestnuts in salt, pepper, and olive oil and roast in the oven.

2) Sweat the onion in butter; add the chestnuts, a splash of brandy, and enough vegetable stock to cover.

3) Bring to a boil then reduce to a simmer.

4) When the chestnuts are tender, puree and pass through a tamis.

5) Adjust the seasoning and cool

To Prepare Agnolotti:

1) Roll out your pasta dough to very thin sheets.

2) Lay a line of filling down the center of one sheet, fold the remaining portion of the sheet over, and seal the end together with water.

3) Cut the filled pasta into 3-inch pieces.

4) Take the left and right edges of the agnolotti and seal together with water to make a loose envelope. Reserve.

Amaretto Brown Butter:

1 lb. butter

1 cup Amaretto

1) Slowly brown the butter in a heavy pan and add the amaretto to taste.

2) Strain through a fine strainer and check seasoning.

Garnish:

1 lb. woodear mushrooms

12 cippolini onions

1 Amaretto cookie

Whole butter

Olive oil

Salt and pepper

1) Clean and wash the woodear mushrooms.

2) Quickly sauté them with salt, pepper, olive oil and deglaze with a splash of vegetable stock.

3) Peel the cipploini onions.

4) Braise them in salt, pepper, butter, and vegetable stock until they are tender.

Quince Puree:

3 quince, cleaned and diced

3 oz. brandy

2 Tbsp. butter

2 cups of water

1/2 cup of brown sugar

1) Boil the quince with butter, brandy, sugar and water. When it is tender transfer to a blender and blend until smooth.

To Assemble:

1) Cook the agnolotti in salted boiling water.

2) Gently sauté the mushrooms and parsnips in a little olive oil.

3) Add the agnolottis to this with a bit of their water. Deglaze with the amaretto brown butter.

4) On a hot plate swipe a line of the quince puree across to anchor the agnolottis.

5) Arrange the agnolotti and mushroom/onion mixture.

6) Gently spoon the Amaretto brown butter on top.

7) Grate some of the cookie across the top and place a few candied cranberries around for color and taste.

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Celiac-Friendly Baked Stuffed Thanksgiving Lobster with Delicata Squash, Chestnut, and Polenta Crouton Dressing

Chef Richard Vellante, Legal Sea Foods

Polenta Dressing:

2 cups cornmeal

2 cups chicken stock

2 cups milk

5 leafs sage, sliced thin

2 cloves garlic, chopped

¼ cup shallot, chopped

¼ tsp. red pepper flakes

2 Tbsp. extra virgin olive oil

1 ½ tsp. salt

¼ tsp. ground pepper

Zest of one lemon

1) On stove top on medium-low heat, combine olive oil, shallots, garlic, and red pepper flakes. Soften for 5 minutes.

2) Add chicken stock, milk, salt, pepper, sage, and lemon rind and bring to simmer.

3) Add cornmeal and stir to remove any lumps (you can use a whisk). Bring back to low simmer.

4) Continue to stir polenta, with wooden spoon, on low flame, stirring every 3 to 4 minutes. After 20 minutes of stirring, taste for seasoning.

5) Then lay out on a greased sheet tray (1/2” deep).

6) Cool and reserve in refrigerator. (The polenta can be made a day ahead of time, but when ready to use. cut in ½ “ cubes.)

Delicata Squash and Chestnuts:

2 Delicata squash

4 cups chestnuts

1 ½ Tbsp. extra virgin olive oil

Salt and pepper to taste

1) Wash squash and cut in half to remove seeds.

2) Cut squash into ½ inch cubes3) Sauté squash in olive oil for 2 minutes.

3) Salt and pepper to taste. Cool and reserve.

4) Cut incision into the shells of the chestnuts and roast in 400 degree oven for 12 minutes.

5) Cool and shell chestnuts and reserve.

Baked Stuffed Lobster:

2 2-½ to 3-lb lobsters

2 Tbsp. melted butter

Salt and pepper to taste

1) Preheat oven to 375 degrees.

2) Experienced cooks can cut lobsters in half and place on sheet tray or roasting pan shell side down. Others may steam/boil lobster for 3 minutes then cool it and cut it in half lengthwise from tail to head.

3) Remove stomach sac and tamale (tamale can be mixed in with stuffing if you enjoy the flavor).

4) Place lobsters shell side down on sheet tray. Salt and pepper to taste and brush with melted butter.

5) In a mixing bowl add 2 cups delicata squash, ½ cup of chestnuts and 2 cups of the ½” cubed polenta. Mix so evenly distributed.

6) Fill the cavity of each lobster with the stuffing about 1 cup of stuffing per whole lobster.

7) Drizzle stuffing with remaining butter and bake in oven for 20-25 minutes for the raw lobster and 15 minutes for the pre-cooked (blanched) lobster.

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Sweet Potato Pie with Marshmallow

Chef Rachel Klein, Aura

Fluff Meringue:

3 oz. pasteurized egg whites

1 cup marshmallow fluff

1) Beat pasteurized egg whites, at room temperature, until soft peaks form.

2) Beat in 1 cup Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks. Set aside.

Sweet Potato Pie:

3 oz. unsalted butter, softened

2 eggs, separated

1/2 cup sugar

1/2 cup brown sugar

3/4 cup evaporated milk

1 1/2 cups cooked mashed sweet potatoes

1 tsp. vanilla extract

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. ginger

1 unbaked 9-inch pie crust

1) Preheat oven to 350F.

2) Cream butter and both types of sugar in a mixer with whisk attachment.

3) Add egg yolks and beat to incorporate.

4) Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger.

5) In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture.

6) Place in pie crust, bake about 40 minutes until firm.

7) Spoon a generous amount of marshmallow fluff meringue on top of room temperature pie. Using a fork, pull the meringue to make spikes.

8) Using a brulee torch, toast meringue until golden brown and serve.

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Open-Faced Turkey Gobbler

Chef Nick Dixon, Lucky’s Lounge

Rosemary and Sea Salt Rubbed Turkey Breast:

1 fresh raw turkey breast, tied with butcher's twine or in netting

1/4 cup fresh rosemary, chopped fine

1 Tbsp. kosher salt

1 Tbsp. black pepper, freshly ground

Several stalks celery

1) Season the turkey with salt, pepper, and rosemary. Sear in a hot pan with oil.

2) Place turkey on top of stalks of celery and bake in oven at 300 degrees until done.

Chorizo-Apple Stuffing:

1 loaf brioche bread, cut in medium cubes

1/2 lb. butter, melted

10 apples, peeled, cored, and cubed

2 lbs. chorizo, pulled out of the casing and ground or chopped

4 eggs, beaten

2 large onions, small diced

6 stalks celery, small diced

Salt and pepper, to taste

1 cup chicken stock

1) Toast the brioche.

2) Saute the onion and celery on medium heat until soft and add the apples, butter, and chorizo. Saute for 3 additional minutes. Season with salt and pepper.

3) Let cool and add the chopped toasted brioche with the egg and stock. Season with salt and pepper.

Citrus Cranberry Sauce:

3 lbs. fresh cranberries

2 cups granulated sugar

2 each oranges, zested and segmented

1/4 tsp. fresh thyme leaves

1 cup pomegranate juice

1 Tbsp. pectin

1) Mix cranberries, sugar and juice and bring to a boil.

2) Add the pectin, thyme, orange zest and segments and bring to a boil again for 1 minute. Set aside to cool.

Turkey Gravy:

1/2 lb. butter

1/2 lb. flour

2 sprigs rosemary

2 sprigs sage

4 quarts turkey stock

Salt and pepper

1) Combine butter, thyme, rosemary and flour in a saucepan and brown the roux until you can smell a dark tan and nutty scent.

2) Add stock and bring to a boil for 2 minutes. Season with salt and pepper.

To Assemble:

1) Toast two slices of pecan-raisin bread.

2) Top with citrus-cranberry sauce, stuffing, and then turkey. Drizzle with gravy.

3) Optional: Scoop a side of leftover mashed potatoes and top both the sandwich and potatoes with leftover gravy.

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Pumpkin Pie Filling

Chef Nicole Coady, Finale

½ Tbsp. cinnamon

¼ cup corn syrup

1 large egg

2 Tbsp. all purpose flour

½ tsp. ground ginger

1 ½ cups milk

½ tsp. ground nutmeg

¼ tsp. ground allspice

20 oz. pumpkin puree

½ tsp. kosher salt

½ cup granulated sugar

1) Preheat oven to 425 degrees. Line 10” pie pan with pie crust.

2) Combine sugar, salt, nutmeg, ginger, flour, and cinnamon.

3) In a separate bowl, combine syrup and pumpkin. Add spice mixture to this.

4) Combine eggs with pumpkin mixture and gradually add milk.

5) Bake for 15-20 minutes at 425 degrees and then lower the oven to 350 degrees and bake until set (approximately 35-45 minutes).

6) Cool completely and refrigerate. Serve with fresh whipped cream and dark chocolate shavings.

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Oyster, Bacon & Cornmeal Soufflé

Chef Lydia Shire, Scampo

6 Tbsp. unsalted butter

1/4 cup of yellow cornmeal, plus a bit more for the dish and the top of the souffle

1 lb. slab bacon cut into lardoons or batons

1/2 cup flour

1 1/2 pints of shucked oysters, chopped

1 cup oyster liquor drained from above

1 cup whole milk

10 yolks

Dash of cayenne pepper

Grated rind of one lemon

Salt and freshly ground black pepper to taste

14 egg whites

1 tsp. sugar

1 cup crème fraîche

1/4 cup fresh horseradish, grated

1/4 cup fresh parsley, julienned

1) Prepare an 11-cup soufflé dish by buttering it and sprinkling it with cornmeal. Preheat the oven to 400 degrees and place the rack in the middle of the oven.

2) Sauté the bacon until barely colored. Do not overcook. Drain and reserve the fat to roast potatoes for breakfast some morning.

3) Place the bacon in the bottom of the prepared soufflé dish. In a medium-sized pot on the stove, melt the remaining butter. Add the flour. Cook over low heat until the butter/flour mixture is a very light golden color and “sandy” looking.

4) Drain the oyster liquor from the shucked oysters and reserve. Slightly chop the oysters and put aside. Add the drained oyster liquor and the milk to the mixture on the stove. Cook for five minutes, whisking well.

5) Add the remaining cornmeal, keeping just a little bit aside, let sit for five minutes.

6) Add the egg yolks, one at a time, whisking well. Add the chopped oysters. Add a dash or two of cayenne and the grated lemon rind. Salt and pepper to taste. Taste for final seasoning.

7) Make sure your oven is at 400 degrees. In a separate bowl, whip the egg whites until they hold soft-to-firm peaks. (Take care not to over-whip the whites, as your souffle would be more likely to fall.) Gently fold in the beaten whites into your soufflé base, trying not to deflate the whites. Slide the mixture into the soufflé dish and sprinkle the top with the last of the cornmeal mixed with a bit of sugar. Immediately place in the oven and bake at 400 degrees. Turn down the oven to 375 degrees when the top is gets dark.

8) The soufflé will take approximately 40 to 50 minutes. It should be somewhat soft in the middle. While it’s baking, mix the crème fraîche with the freshly grated horseradish. Chop the parsley and set aside. When done, spoon the soufflé onto warm plates, serve with a dollop of the crème fraîche mixture, and sprinkle with parsley.

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Apple Custard Pie with Moroccan Almond Crumb

Chef Maura Kilpatrick, Sofra

Pie Dough:

1 ¾ cups all purpose flour

½ tsp. salt

1 tsp. sugar

1 tsp. baking powder

6 oz. unsalted butter, cold and cut into ¼ inch cubes

1 egg

1 yolk

1 Tbsp. milk

1) Combine flour, salt, sugar, baking powder and cubed butter in bowl of food processor.

2) Whisk together egg, yolk and milk, set aside. Process dry ingredients and butter until butter is in tiny pieces, add egg milk mixture. Pulse 2-3 times until crumbly.

3) On a lightly floured work surface, finish working dough together by hand until smooth. Press dough into a flat disc; wrap in plastic and chill for 2 hours. This can be done 2 days in advance.

4) To roll dough, remove dough from refrigerator 15 minutes before rolling to soften slightly. Lightly flour work surface. Starting in the center of the disc, begin rolling forward; return to center and roll towards you. Repeat rolling disc into a 12-14 inch circle and ¼ inch thick.

5) Gently lift dough, fold in half, and place into 9 inch pie pan; unfold in pan. Roll the dough that hangs over the edge under resting on edge of the pie pan to build a wall. Crimp edges of crust: have your index finger or thumb on the inside edge and push dough between your index finger and thumb on the outside of pan, forming a wall.

6) Place formed shell in freezer for 30 minutes.

7) Preheat oven to 375 degrees. Line the pie shell with parchment paper or foil. Fill with beans or pie weights. Bake for 25–30 minutes.

Apple Custard Filling:

1 ½ - 2 pounds baking apples, Honeycrisps or Orange Pippens, peeled cored and thinly sliced (there should be 5 cups sliced apples)

2 Tbsp. unsalted butter

2 Tbsp. sugar

Pinch salt

1) Melt butter in large skillet over medium heat, stir in sugar to dissolve, add apples, and cook until just soft. (They will bake in pie so be careful not to overcook.)

2) Pour apples on baking sheet to cool. When cool, spread on bottom of pre-baked pie shell. Preheat oven to 325 degrees.

Custard:

1 cup crème fraiche

2 eggs

2 yolks

½ cup sugar

¼ tea ground nutmeg

1) Heat crème fraiche over low heat to melt.

2) Whisk together eggs, yolks, ¼ cup sugar, and nutmeg; add crème fraiche. Pour this over apples in pie shell.

3) Bake until custard starts to set but is still jiggling, about 25-30 minutes.

To Prepare Moroccan Almonds:

1 cup sliced Moroccan almonds

1 tablespoon olive oil

¼ cup demerrara sugar

½ teaspoon salt

1 tablespoon cinnamon

1) Toss almonds with olive oil and spread on baking sheet.

2) Toast at 350 for 10 minutes.

3) Immediately out of oven, toss with demerrara sugar, cinnamon and salt until all almonds are coated. (You may need to add a small amount of additional olive oil to make the sugar stick)

Moroccan Almond Crumb:

1 ¼ cups flour

½ cup sugar

2 teaspoons cinnamon

prepared Moroccan Almonds

6 tablespoons unsalted butter, melted

1) Stir together flour, sugar, Moroccan Almonds, additional cinnamon, and melted butter. Work together very gently with fingertips only. Be careful not to form large clumps.

2) Add crumb topping to custard pie and return to oven at 350 degrees for an additional 20-25 minutes.

3) Cool completely before slicing.

From Free to $5 - A STUFF intern sleuths out outrageously cheap food deals

Lingbo Li — Fri, 06 Nov 2009 21:50:00 GMT

So all you've got are five dollars rattling (correction: rustling pathetically) in your pocket and a stomach begging to be fed? Never fear, broke Bostonians: the recession may still be in session, but there are tons of local restaurants serving up options for $5 or less.

If this list fails, well, you can always head for the golden arches and their dollar menu — but wouldn't you much rather be slurping down some oysters and downing tasty tapas instead of a prefab apple-pie pastry? Yeah, we thought as much.

Free: free bar bites at Union Bar and Grille (1357 Washington Street, Boston, 617.423.0555), Mon-Fri, 5:30-7 p.m.

Free: Tarte Flambee bites at Brasserie Jo (120 Huntington Avenue, Boston, 617.425.3240), Mon-Sun, 5pm-midnight

$.50 tapas at the bar at Masa (439 Tremont Street, Boston, 617.338.8884), Mon-Sun, 50 cents per tapa from 5-7 p.m., $1 per tapa all other times

$1 oysters & $1 charcuterie plates at Sel de la Terre (74 Boylston Street, Boston, 617.266.8800), Sun 5-7 p.m.

$1 oysters at The Living Room (101 Atlantic Avenue, Boston, 617.723.5101), Wed 4-7 p.m.

$1 oysters at 28 Degrees (1 Appleton Street, Boston, 617.728.0728), Mon-Sun, 5-7 p.m.

$1 oysters at Lineage (242 Harvard Street, Brookline, 617.232.0065), nightly 5-7 p.m.

$1 oysters at Rialto (1 Bennett Street, Cambridge, 617.661.5050), Mon 5:30-10 p.m.

$1 sliders at Match (94 Massachusetts Avenue, Boston, 617.247.9922), nightly 5-6 p.m. and 11 p.m.-1 a.m.

$1 tacos at La Verdad (1 Lansdowne Street, Boston, 617.421.9595), Tues 4-7 p.m.

$1 tapas at Estragon (700 Harrison Avenue, Boston, 617.266.0443), Mon-Thurs, 5:30 p.m.-"till they're gone"

$1.99 burgers at Bukowski's Tavern (50 Dalton Street, Boston, 617.437.9999; 1281 Cambridge Street, Cambridge, 617.497.7077), Mon-Fri, before 8 p.m.

$2 happy hour menu at Daisy Buchanan's (240 Newbury Street #A, Boston, 617.247.8516), Mon-Fri, 3:30-7 p.m.

$2 dim sum at Pho Republique (1415 Washington Street, Boston, 617.262.0005), Mon-Thurs, 5:30-7:30 p.m.

$2 tacos, chips, and sides at Tremont 647 (647 Tremont Street, Boston, 617.266.4600), Tues until 10 p.m.

$2 tapas at Mantra (52 Temple Place, Boston, 617.542.8111)

$4 bar bites at Brownstone (111 Dartmouth Street, Boston, 617.867.4142)

$5 appetizers at KO Prime (90 Tremont Street, Boston, 617.772.0202), nightly 5-7 p.m. and 9-11 p.m.

$5 appetizers at Rocca (500 Harrison Avenue, Boston, 617.451.5151), Mon-Fri, 5-6:30 p.m. and 10 p.m.-midnight

$5 entrees at Match (94 Massachusetts Avenue, Boston, 617.247.9922), Thurs (for women)

$5 tapas at Tapeo Restaurant and Tapas (268 Newbury Street, Boston, 617.267.4799), Mon-Thurs, 5-10 p.m.; Fri-Sat, noon-7 p.m.; Sunday noon-10 p.m.

$5 appetizers at Bella Luna (284 Amory Street, Boston, 617.524.6060)

$5 tapas, wine, and wine cocktails at Small Plates (56 JFK Street, Cambridge, 617.441.0056), Mon, 5-6 p.m.; Tues-Thurs, 4-6 p.m.

$5 for each bar menu item when you order 5 at Bambara Cambridge (25 Land Boulevard, Cambridge, 617.868.4444)

$5, $4, $3, $2, and $1 deals for flatbreads, sandwiches, snacks, salads, and sweets at Noir (1 Bennett Street, Cambridge, 617.661.8010), Mon-Thurs, minimum $6 beverage purchase per guest

Festive Table at Shreve, Crump & Low

Scott Kearnan — Fri, 06 Nov 2009 18:11:00 GMT

According to an unattributed statistic recently posted as my friend’s Facebook status, about 75% of annual weight gain occurs between Halloween and Valentine’s Day. And since it’s on the internet, it must be true.

Honestly though, I think most of us can attest, based on more reliable personal experience, that we’re about to experience a slew of holidays that seem geared toward over-eating and over-drinking (not to mention over-spending). This is the time of year when cornmeal muffins give way to muffin-tops and too many Christmas hams have us on three-alarm oink alert. But on the plus (-sized?) side, ‘tis the season for peace, joy, family, and freaking fabulous dinner parties: hence Festive Table, Wednesday night’s event at Shreve, Crump & Low (440 Boylston Street, Boston, 617.267.9100). The evening brought together seven local interior designers to stage creative, ornate, and occasionally quite conceptual table settings. They were given free reign to use anything in the Shreve store (though many chose to integrate personal pieces, too), which means those of us scratching our heads over how to make our own holiday place settings pop can, assuming we scratch together the dough to upgrade from plastic Solo cups and paper plates, recreate their ideas in part or whole.

The night also served as a fundraiser for the Boston Living Center, a multi-service agency that supports more than 2400 members living with HIV/AIDS. The theme of the event was pretty appropriate for the BLC, considering that one of their largest endeavors is to serve hot, healthy, and free meals — about 40,000 meals every year, in fact — to members, many of whom are also low-income. Wednesday raised around $3000 for the Center, based on ticket sales, a silent auction of personal consultations from each designer, item sales (10% of purchases went back to the BLC), and purchases of the store’s famous Gurgling Cod Pitchers. If you weren’t able to attend, there’s still one important way you can support the BLC (and it doesn’t cost a damn thing): volunteers are still needed for the Center’s annual Celebration of Life Thanksgiving Dinner at the Hynes Convention Center on Tuesday, November 24. The event, emceed this year by WCVB’s Liz Walker, provides traditional turkey dinners and entertainment for more than 1000 guests. To find out more and learn how you can sign up to volunteer, click here.

In the meanwhile, check out some of the designers’ table settings below. Who knows... their creativity might inspire ideas for your own Thanksgiving parties ahead. At the very least, here’s hoping they inspire a reminder — as you think about blissfully digging into that bird, then drifting into that post-turkey doze — that many of us have a lot to be thankful for this year. Just not our waistlines.

Designer Dennis Duffy (Duffy Design Group) has a thing for wings (as we discovered when we rifled through his stuff a few weeks back), but he went Om for the holidays to find spiritual inspiration in his setting. Miniature Buddhas flecked his Eastern motif, which included one of my favorite pieces of china: the Royal Crown Derby "Chelsea" Accent Salad Plate ($150). The autumnal colors were tied together by an impressive centerpiece from Twig (769 Tremont Street, Boston, 617.292.8944). Due to the shoddy photographer (i.e., me), you can't see it here — but suffice to say it involved a thick tree trunk blooming with red, orange, and gold flora. Woven throughout, curiously enough, were random strands of shining fiber optic wire. The effect was, well, radiant.

I couldn't blame designer John Berenson (John Berenson Interior Design) for having spring on his mind, even if his garden-themed setting may seem more appropriate for an Easter dinner than a Thanksgiving or Christmas one. He filled the stone table with butterflies from Baccarat ($150) and a green, purple, and gold color scheme. Two nesting birds served as salt and pepper shakers (Grant Dawson Gold Warbler Salt & Pepper, $195), and I had to love Berenson's attention to detail. He even thoughtfully served up green jelly beans on a golden leaf-shaped candy dish. I was eternally grateful, given the presence of white wine in my right hand and lack of dinner in my stomach.

I heard from several designers that platinum and purple is a hot combo right now, and Michael Barnum (Barnum + Company) made that clear here. His translucent table was in full bloom (love the tiny bud bowls placed atop the china) and boasted great stems. Stemware, I mean. Especially the Baccarat "Vega" Rhine Wine in Amethyst ($220).

Though he started by pursuing a more traditional look, designer Michael Ferzoco (Eleven Interiors) told me that he eventually ditched it to go "young and modern" instead. Here's the result. Since it was a comparatively smaller four-top, his sleek setting didn't have the same scope as some of the others, but it was nice to see a presentation that would look perfectly at home at a young professional's apartment, as opposed to at Mom and Dad's dinner table. The small bowls from Scott Potter ($65) were among the more affordable offerings, and I dug the pops of color and vaguely Mediterranean (Moroccan, maybe?) aesthetic.

Following the contemporary stop-over, our progressive dinner heads back to traditional territory. Personally, this setting from Paula McCusker (Theodore & Company, Benn Theodore Incorporated) wasn't my bag. It's someone's, to be sure — but that someone owns half a block of Beacon Hill, can afford the admittedly classy Buccellati Sterling "Torchon" flatware (5 piece, $1175), and would be shocked to find that I would sooner show up to the dinner party nude than in Nanny Reds. That's not an offer, thank you very much.

Speaking of what to wear to the Vineyard, here's a fantastic sea-inspired setting from Anthony Catalfano (Anthony Catalfano Interiors). Besides seizing the opportunity to make fitting use of those Gurgling Cods, Catalfano included some more affordable china: the Wedgwood "Nantucket Basket" 5-piece setting is $85 at Shreve, a steal compared to some of the others (ssh... the neighbors don't need to know). The starfish accessories were a nice touch, and I loved the centerpiece, a huge seashell overflowing with seaside flora.

From the ocean to the jungle, we arrive at my favorite of the evening: Eric Steven Jacobs (ESJ Designs). His uber-themed tabletop had incredible detail, from its Mariposa Bamboo Chargers ($108) and corresponding flatware ($47/set) to assorted Herend elephants stomping throughout. Even the chandelier overhead was adorned with huge fans of palm. Jacobs was festive, sure — but he clearly had a lot of fun. And isn't that what the holidays are all about?

What's Your Beauty Secret?

webmarketing — Mon, 02 Nov 2009 16:39:00 GMT

Our first annual Beauty Awards issue has hit the streets, and it’s filled with tons of inside info about the best places, people, and treatments that will have you feeling pretty and pampered. But we want to hear your beauty secrets, too. Give us the scoop on your favorite salons, stylists, makeup artists, or at-home primping tricks, and you could win a STUFF goodie bag packed with beauty products from Shu Uemura, Benefit, Lush, Nars, Urban Decay, Pür Minerals, and Juice Beauty. Email your tips to contest@stuffboston.com to enter.

Dirty Water TV and STUFF Magazine

webmarketing — Fri, 30 Oct 2009 21:28:00 GMT

NESN's Dirty Water TV partnered with us to cover Boston Fashion Week 2009. If you missed the premiere last night on NESN, you can check out video below on all our after parties and all the hottest fashion shows. It was a week full of fun and we love re-living it! Here's your Fashion Week fix to tide you over til next year.

Spooky Soirees and Spellbinding Shindigs: STUFF's Halloween Event Round-Up

Cameron Sperance — Tue, 27 Oct 2009 17:14:00 GMT

Halloween is right around the corner, and here at STUFF, we appreciate any holiday that offers a chance to dress up, drink up, and get down. While we can't be held responsible for outdated costume choices that result in frightening fashion faux pas (hey, you in the Sarah Palin get-up: 2008 called, and it wants its costume back), we do consider it our duty to inform you of the options for tricking, treating, dancing, and drinking around the Hub on All Hallows Eve.

•   Arts at the Armory, 191 Highland Avenue, Somerville, 617.718.2191 | October 31, 7:15 p.m. to 10 p.m., Halloween with Devil Music | Way to stay classy, Boston… er, Somerville: the Devil Music Ensemble is providing a live score (or would that be an undead score?) to the classic 1922 vampire film Nosferatu: A Symphony of Horror, directed by F.W. Murnau and starring Max Schreck as the decidedly unsexy Count Orlac. Chris Brokaw opens. For tickets ($16 in advance, $19 at the door) and more information, visit artsatthearmory.org.
•   Boston Center for the Arts, 539 Tremont Street, Boston, 617.426.5000 | October 31, noon to 4 p.m., Howloween | Celebrate the one day out of the year when it is entirely apropos for your pooch to howl to no end. Lectures and demonstrations will teach dog owners proper care for their four-legged friends, and a pup costume contest will follow. Cocktails along with treats for both humans and canines will be provided by The Beehive. For tickets ($7), call 617.426.1522.
•   Faneuil Hall (multiple Faneuil Hall bars) | October 31, 2:30 p.m., Halloween Crawl | Proving once again that the bro-scene of Faneuil Hall can involve charity as well as chugging, Crawl in Boston is staging a Halloween bar crawl to support Birthday Wishes, a nonprofit that gives homeless children birthday parties. Costume-clad crawlers will start at J.A. Stats (99 Broad Street, Boston, 617.357.8287) and work their way through some of Faneuil Hall’s most popular watering holes. The event costs $5 (plus the cost of booze at the bars). For more information, visit crawlinboston.com.
•   Gypsy Bar, 116 Boylston Street, Boston, 617.482.3399 | October 30 and 31, 9 p.m. to 2 a.m., Uninhibited Halloween Weekend | A party so nice, they’re doing it twice! The Theater District haunt is hosting two nights of $500 costume contests and devilish debauchery that will be sure to leave you and your friends looking more than ghoulish the morning after. Cover is $10.
•   Great Scott, 1222 Commonwealth Avenue, Allston, 617.734.4502 | October 30, 9 p.m., The Pill’s 7th Annual Halloween Show | Head over to Rock City to hear sounds so much like those of British music greats, it’s downright eerie. Local acts will be getting into the Halloween spirit by dressing up as some of their favorite bands, covering classics by the likes of Radiohead, The Clash, and The Smiths for you and your friends to croon along to amongst all those Allston hipsters. Tickets are $10 at the door, and you can find more information at thepillboston.com.
•   Halloween Bike Ride, Green Street T Station, Jamaica Plain | October 31, 8:30 p.m. departure | Are you worried about the terrifying effects of too many treats on your waist line? Dress up yourself and your bike and meet at 8 p.m. before heading out on a fourteen-mile costumed ride through Boston and Cambridge, complete with a specially outfitted stereo bike that will provide sweet tunes as you battle some of Boston’s hills. Think of it as a free Halloween dance party on wheels — or as a workout regimen that won’t evoke any frightening memories of Jane Fonda and leg warmers. Find more information at halloweenbikeride.net.
•   ImprovBoston, 40 Prospect Street, Cambridge, 617.576.1253 | October 30 and 31, shows at 8 p.m. and 10 p.m., Gorefest VII: The Worster Seed | Rather than spend the night screaming at some sorority slasher flick on TV, why not head across the Charles and spend the evening screeching with laughter? Kids (especially twins) are often the creepiest characters in horror films, and the troupe at ImprovBoston is setting out to prove that twins hailing from Worcester are as frightening as you can get. Warning: you might get a little messy from all the blood squirting from the stage, so alert your dry cleaner! For tickets and more information, visit improvboston.com.
•   InterContinental Boston, 510 Atlantic Avenue, Boston, 866.493.6495 | October 31, 9 p.m. to 1 a.m., Captain Morgan Halloween Party | Head over to RumBa, the waterfront hotel’s chic rum and champagne bar for this second annual bash. There’s no cover, and along with a DJ and rum-caramel apples (keep the kids away from those!), there will be prizes awarded for best overall costume and best pirate costume. Arrr, matey! For those who want to remain marooned on party island, the InterContinental is offering a special “Shipwreck Package” starting at $199 throughout Halloween weekend so you and a special someone can stay the night and be showered with rum drinks and VIP access to RumBa’s Halloween party.
•   Kings, 950 Providence Highway, Dedham, 781.329.6000 | October 31, 8 p.m. to 1 a.m., Michael Jackson Costume Party | If you’re out in the ‘burbs and don’t want to brave the terrifying traffic into the city on Halloween night, then why not pay homage to the one-gloved wonder at the new location of the popular sports and bowling bar? Dress as the late King of Pop, and you’ll find yourself a contender for free tickets to the hotly anticipated Michael Jackson’s This Is It. And if moon-walking is right up your alley, compete in the “Thriller” dance competition once the clock strikes midnight. No cover.
•   The Lansdowne, 9 Lansdowne Street, Boston, 617.247.1222 | October 31, 8 p.m. to 2 a.m., Halloween Ball | Fenway is scary enough when the Yankees are in town, but this new neighborhood gem is going to make it downright spooky with its first Halloween Ball. Wear your best costume and win prizes as local band Bear Fight and a DJ deliver music for you to howl along to.
•    Liquor Store, The Alley, 25 Boylston Place, Boston, 617.357.6800 | October 30 and 31, 9 p.m. to 2 a.m., Bull Riding Costume Contest | Some may think trick-or-treating is the norm for Halloween, but the folks at Liquor Store think All Hallows Eve is best celebrated by dressing like a naughty nurse (or, well, naughty anything) and riding the mechanical bull. There will be a $500 prize for the best costume on Friday and Saturday, but you have to ride the bull to be a contender for the cash — so liquor up and really frighten your friends with your rodeo moves. It sounds like a new Halloween tradition has emerged! Cover is $5.
•   Machine, 1254 Boylston Street, Boston, 617.536.1950 | October 31, 9 p.m to 2 a.m., Bloodfeast Halloween Dance Party | Proving that Halloween doesn’t have to be entirely about trickery, the fabulous Fenway club will host a party benefiting the New England Society of Professional Journalists scholarship fund. $15 gets you a goblin of a good time with goodies by Karmaloop, a $1000 grand-prize costume contest, and four DJs spinning electro, industrial, and more.
•   The Middle East Upstairs, 472 Mass Ave, Cambridge, 617.864.3278 | November 1, 7 p.m. to midnight, 6th Annual Mass Morgue | Refusing to costume its independent, hipster soul, the Middle East Upstairs eschews Halloween for a goth-friendly Day of the Dead instead. Expect an eclectic mix of horror-punk, deathrock, metal, goth rock, and more, not to mention belly dancers and someone called “Pete the Human Floor,” at a night that would leave both Marilyn Manson and Morrissey proud… and maybe a little confused. Either way, it’s a chance to use that costume one more night! Tickets are $10 in advance at the Middle East box office, $12 at the door.
•   The Red Fez, 1222 Washington Street, Boston, 617.338.6060 | October 30, 10 p.m. to 2 a.m., Tobie’s All Hallow’s Eve | The popular event producer behind Boston’s diva-licious Tribute Thursdays will transform this South End Middle Eastern restaurant into the hottest gay destination of the night. Along with gorgeous men and an almost guaranteed Madonna medley, specialty cocktails will be served to you and your fabulously costumed friends. No cover.
•    The Roxy, 279 Tremont Street, Boston, 617.338.7699 | October 31, 9 p.m. to 2 a.m., Thriller Halloween Party | For those seeking a little south-of-the-border flavor with their Halloween festivities, The Roxy is the place to be. Latin hits will be churned out by three DJs, and $1000 will go to the best costume. There’s a $10 cover before midnight, $15 after.
•   Splash, 150 Kneeland Street, Boston, 617.426.6397 | October 31, 9 p.m. to 2 a.m., SPLASH-O-WEEN | Add a little South Beach flair to your Halloween when the trendy Miami-style lounge throws its first Halloween party, complete with Bacardi cocktails, a DJ spinning some of your favorite jams, and free billiards. And if you have the best costume, you will win $1000 — some of which should be used to sample the bar’s new Pumpkin Paradise cocktail. No cover.
•   Tequila Rain, 145 Ipswich Street, Boston, 617.437.0300 | October 31, 9 p.m. to 2 a.m., Halloween Costume Bash | It’s Halloween, Spring Break style, at this Fenway haunt, where the $500 prize will go to whoever’s got the sexiest costume. A psychic tarot card reader will be on hand to let you know if you’ll survive the next bump and grind session out on the dance floor. Cover is $5.
•   Vinalia, 34 Summer Street, Boston, 617.737.1777 | October 30, 8:30 p.m. to 2 a.m., Sinners and Saints Halloween Bash | Vinalia will host this annual Boston bash, which boasts complimentary body painting and more $1000 in prizes for the best sinner, saint, and overall costumes. Tickets are two for $25 on bostoneventguide.com or $25 each at the door.
•   Vox Populi, 755 Boylston Street, Boston, 617.424.8300 | October 31, 6 p.m. to 1 a.m., Ghouls and Goblins Galore! | Kiss reality goodbye for the night and come dressed in your most creative costume, as it may just win you $500. Of course, you could find out whether you’ll win ahead of time with some help from the in-house tarot card reader and then do the Monster Mash as a DJ spins some tunes. Cover is $20 and includes complimentary cocktails by Bacardi from 6:30 to 8:30 p.m.

From the Intern Desk: A YouTube Guru for Your Halloween Look

Lingbo Li — Thu, 22 Oct 2009 18:30:00 GMT

It happens to the best of us: you find yourself reaching for the same dirty tube of lipgloss and stub of black eyeliner. Your teeth have been through three lattes too many. Your eyebrows look like caterpillars. You, in short, could use some inspiration from Kandee Johnson.

Who's Kandee? She's a Hollywood makeup artist who's responsible for keeping everyone from Playboy bunnies to movie stars looking enviably dewy. She can create cheekbones where there are none, erase undereye circles, and inflate lips with little more than lipliner and a dab of gloss. And if you don't exactly have the cash to keep a makeup artist at your beck and call, her expertise is available in the form of wildly popular YouTube video tutorials on how, once and for all, to banish that double chin with a few strokes of a brush. (Not that you have one, of course.) Now, if that's not magic, we don't know what is.

But with costume season upon us, you might be looking to make that Audrey Hepburn costume a little more convincing or figure out how Tinkerbell might best paint her face. (Just because the next ho down the block bleaches her hair and has a store of pixie dust doesn't make her Tinkerbell, you know.) We all need help with Halloween sometimes. You're not going to just suddenly transform into a sultry, flame-haired Jessica Rabbit with just any trampy dress and a cheap red wig. There's a little more art in it than that.

Which is why Kandee has come up with a series of tutorials (and she's taking suggestions) on how to transform yourself into an uncanny doppelganger of whoever you may want to be. At least for a night. You may love that fierce Cleopatra eyeshadow, but just remember not to OD on it post-October.

Here's her Geisha-inspired look:

A dramatic, Elizabeth Taylor as Cleopatra look:

An even-better-than-the-original Poison Ivy:

An eerily accurate and surreal Queen of Hearts, Tim Burton style:

If you love the '80s, an uber-colorful Cyndi Lauper might do the trick:

A Conversation with Patricia Yeo of Ginger Park

Louisa Kasdon — Tue, 20 Oct 2009 16:38:00 GMT

A big fish from a big pond, Patricia Yeo has graced Food & Wine covers and cookbook covers, and her restaurants in Manhattan, including AZ, garnered every foodie kudo. But her path to culinary success was anything but typical. After what she calls a six-day “Susie Homemaker” cooking course, she answered an ad for an entry-level cooking job with Bobby Flay — and this was after earning her PhD in biochemistry from Princeton. (Can you tell I’m impressed?) Yeo came to Boston in early fall to launch Ginger Park, arriving with one suitcase and an armful of summer clothing. She’s still borrowing sweatshirts from her staff, hoping for a daylong breather for a trip to New York to fetch her boots and her parka.

Why Boston? I’d been in a struggle raising money for a new restaurant, and I was exhausted. Boston was a way to take a deep breath and smell the roses. I needed more balance in my life. All I did in New York was work, and focus on my work. I needed to make time for my family and myself. When you own a restaurant (I was the chef partner in three in New York), you never leave. You take everything personally. Last night, when I was walking home from the restaurant along Appleton Street, I actually saw a guy stop and smell a rose bush.

What’s your take on Boston versus New York? New York is very dog-eat-dog in the restaurant world, at every level. New York has very little of the community I see in Boston. Even the servers in New York are different. New York servers put up with more. In Boston, the staff needs and expects more handholding, more coddling. I don’t have kids of my own, but running a restaurant is like having many children… sometimes, many nagging children. [A server interrupts Yeo: “She is like a mother. Last week when I was sick, she made me a fresh ginger and lemon tea.”]

Tell me a bit about the menu and concept at Ginger Park. It is huge — thirty-four menu items. I get bored so easily that I have to change the menu daily. I love to cook, and I love to experiment. For example, I spent a lot of time growing up and going to boarding school in England, so it seemed natural to me to fill my pot stickers with fresh peas and mint one day, instead of edamame. I’d been thinking along the lines of this concept for years. Small bites of street food. After three bites, your palate gets jaded. Seven little bites, you are still excited. Also, when you invest $7 into a dish versus a $30 steak, you’re more willing to take a chance.

As far as the food world goes, what do you hate? I hate being burned by the bloggers. We’d been open less than a week and already had two scathing blogs by vicious bloggers. When I first went on my own after working with Bobby Flay, he said something I try to make myself remember: “When you start to do well, people will start to try to shoot you down.”

What do you love? I love food anthropology, the evolution of food. I love the idea that the reason the curry of Southern Thailand is a Mussulman curry is the influence of the Islamic palate. I have two women working with me in my kitchen — one is from El Salvador, the other is from Thailand. Neither of them speaks English, but when we were working together on tamales, they both knew what to do. Each had her version of a tamale, just with slightly different ingredients and flavors. Working first with Bobby Flay at Mesa Grill, it was an easy transition for me from Southwestern cooking to East Asian cooking. Both the Southwest and the Southeast Asian cuisine use the same flavors as mainstays — lime, cilantro, chilies, and cumin. It’s fascinating.

Confessions on a Dance Floor

Scott Kearnan — Mon, 19 Oct 2009 14:10:00 GMT

Admit it: the traditional club scene seems a little smaller. Here’s a guide to big fun.

While prepping the “Nightlife” issue, we couldn’t help noting how that term has been redefined. Once upon a time (or at least, in the ’90s), the word immediately brought to mind a flood of obvious associations: the sight of flashing lights and fog effects, the sweet smell of dance floor sweat, the sound of unabashedly peppy music (probably produced by a small army of Scandinavian masterminds), and the taste of 3 a.m. Chinese take-out.

But in the ’00 era, “nightlife” has seemingly been pared down to humbler, albeit more refined, qualities. Nationwide, shuttered super-clubs were replaced by cozier ultra-lounges, and a lot of those banging Euro dance tracks were abandoned for the comparatively low-key grooves of Buddha Bar compilations. The landscape changed enough that when Tiesto, one of the world’s most prominent DJs, made a recent local stop on his new world tour, the only venue deemed fit to house a party that massive was Lowell’s Tsongas Arena. Boston, we should be a little beet-faced.

Blame a flimsier economy, a post-9/11 Bush-era malaise, or just our city’s pesky early closing times, but for a while it seemed we weren’t dancing the way we once did. Yet those of us who would rather dance the hours away than meekly sip martinis in a corner booth can still find some spaces that capture those big boogie nights of yore. Venu (100 Warrenton Street, Boston, 617.338.8061) and Rumor (100 Warrenton Street, Boston, 617.422.0045) have catered consistently well to the international crowds, and Gypsy Bar (116 Boylston Street, Boston, 617.482.3399) entertains enough high-profile out-of-towners to let it make a claim to VIP status (next up: celebutante Kim Kardashian headlines Gypsy’s anniversary party on November 13).

The Roxy (279 Tremont Street, Boston, 617.338.7699) is definitely ensconced as a stalwart piece of the club scene’s Old Guard. Its massive dance floor and proscenium stage are regal reminders that sometimes bigger is indeed better, as is its reputation as a go-to venue for DJs with marquee names and mainstream appeal. In the next month alone, there’s Sasha (November 5), Sander Kleinenberg (November 19), Deadmau5 (November 24) and David Guetta (November 25). One longstanding favorite that’s ending is the club’s popular Saturday gay night. Starting October 17, that night’s promoter moves EPIC Saturdays over to House of Blues (15 Lansdowne Street, Boston, 888.693.2583), a homecoming to the old location of Avalon, where Boston’s gay community partied hard until Lansdowne’s recent PG-13 makeover. But as last month’s Moby concert proved, HoB’s 53,000 square feet of space still make it a versatile venue for both live shows and traditional dance parties.

It’s easy to overlook Underbar (275 Tremont Street, Boston, 617.292.0080), tucked away in its subterranean locale. Stepping downstairs, there’s a sense that one has just discovered the Lost Atlantean Continent of Cool: blue walls, low white seating, and pillars adorned with seashells make the 400-person space feel like an underwater paradise. In a vote of confidence for techies, its sound system was designed for DJs by DJ Angel Moraes. Come up for air at RISE (306 Stuart Street, Boston, 617.423.7473), Boston’s only after-hours nightclub, where the weekend parties run from 1 a.m. to 6 or 7 a.m. Though there’s no booze, you may not care: the crowd here sees fewer casual clubber types and more in-the-know, true-blue dance devotees who can name drop international legends and cutting-edge ingénues with equal aplomb. On October 30 (or rather, the early morning of October 31), get spooked with Haunted Porterhouse, a Halloween party with resident DJ Steve Porter, who cut his teeth at RISE before going global and, most recently, taking over YouTube with that remixed “Slap Chop” viral video. File under: boogie fever.

From the Intern Desk: An Interview with MC Slim JB

Lingbo Li — Fri, 16 Oct 2009 19:24:00 GMT

Food writers have one of the most envied and misunderstood jobs in the food business. They are a line of defense against rude waiters, overcooked entrees, and appetizers that never appear, calling things as they are and somehow keeping their identities cloaked against managers desperate to work the system. Every time they slip into the plush seat of Restaurant of the Moment, they need to write up a tongue lashing — or a full page rave. Plus, think of all all those extra calories. This is no job for wishy-washy wimps.

I wish I could say that I had a long, revelatory chat with STUFF food critic MC Slim JB over French macaroons. But due to security measures more profound than those undertaken by undercover CIA agents, I wasn't even able to secure a telephone interview. "I try to limit the number of people who hear my voice," MC Slim JB explained in an email. Saddened, but sympathetic, I agreed to interview the mysterious writer on the trials of keeping anonymous by email instead.

MC Slim JB writes pieces for STUFF Magazine, a column on budget eats called “On the Cheap” for the Boston Phoenix, features for Boston magazine, and reviews for crowd-sourcing powerhouses Yelp and Chowhound.

How did you come up with the pen name "MC Slim JB”? It dates back to when I was a punk-rock kid who had just glommed onto old-school hip-hop: Grandmaster Flash, Afrika Bambaataa, Kurtis Blow, et. al. My pals and I used to dream up stage names for ourselves: What would your emcee or deejay name be? As I was unlikely ever to rap outside of the shower, “MC Slim JB” went into a drawer. Purely on a lark, I dug it out years later to use as my alias on Chowhound.com. That's where editors at STUFF Magazine and Boston’s Weekly Dig found me, and invited me to write restaurant reviews professionally for them. I kept using it as I began writing for Boston magazine, the Boston Phoenix, and other publications. A random choice, but a lucky one: it protected my identity even before I considered how that might be useful to a restaurant critic.

Many high-profile restaurant critics are spotted no matter how hard they try to disguise themselves or make up pseudonyms. They argue that the restaurant can't really change its quality on the fly. If this is true, why bother with the anonymity? I think serious professionals should at least try to maintain their anonymity. There's still plenty a restaurant can do to make a VIP's meal better than the typical diner walking in off the street: the choicest cuts of meat, the most select produce, the most meticulous plating, the shortest time from the pass to the table, the most carefully made drinks, the most exacting wine service, the most attentive table service. “The biggest berries,” is how [former New York Times critic Ruth] Reichl puts it — she had a plate literally snatched from under her nose when the restaurant realized mid-meal who she was; it was returned a moment later with nicer fruit on it. A lot of little things like this can add up to a significantly more impressive overall dining experience: not a fair impression of what the typical diner gets.

Many food writers try to be discreet, but why the total veil of invisibility? Real restaurant criticism (as opposed to, say, what the Phantom Gourmet does) is a form of consumer reporting: you’re advocating for the customer, not trying to promote a restaurant — there’s a whole lucrative PR and marketing industry already devoted to that. The main reason to preserve a cover is that recognized critics tend to get special treatment: the restaurant does everything it can from a service and kitchen perspective to optimize the meal. (Reichl wrote entertainingly about this phenomenon in her memoir Garlic and Sapphires.) If I go unrecognized, my review is more likely to reflect the experience of the average Joe walking in off the street. My nightmare is that I get VIP treatment and write a rave review; when my readers follow my advice and get coach-class service and food, they wonder if maybe I’m an idiot or on the graft.

Has anyone ever come close to figuring out that you're a food critic? I think there are a number of restaurants and bars that know or suspect that I'm MC. If they're smart, they don't let on about it. It's better for them if I continue to believe that my cover is intact — that way, I'll think the great service and food and drinks I'm getting are just par for the course there.

How do you know if you've been spotted? If I get a bunch of comps at a place where I'm not really a regular, it makes me wonder if they're onto me. An overly warm, fawning welcome from a host or server I don't really know is a red flag.

Do you make reservations under your real name? I have a number of aliases I use to make reservations, but this doesn't make sense at places that know me as a semi-regular customer by my real name.

You must be a familiar sight to restaurant managers by now — how do they know you, and how do you hide your real mission from them? I imagine I'm seen by most restaurant managers as just one of many Bostonians who dine out regularly. Spotting critics is a higher-stakes game for the fine-dining establishments. I don't think many of the budget restaurants I review in my “On the Cheap” column for the Boston Phoenix are very much worried about professional reviewers. Many of them never even see the reviews (probably because I write in English): I go by restaurants I've given a rave to, and you'd think they'd post a copy somewhere if they knew about it, but they don't. I did make one owner nervous when he saw me snapping a pic with my phone: he thought I might be a health inspector. I told him I just keep a food journal, which made him feel better. The plethora of Yelpers and other amateur reviewers snapping pics everywhere makes it easier to take photos without drawing too much suspicion. But places in Chinatown particularly seem to hate photos being taken.

What's more fun for you — writing reviews for STUFF or Chowhound and Yelp? They all have their charms. STUFF lets me review fine-dining places and pays me for the privilege, and I get to do the annual Dining Awards [on streets now], which is really fun, my chance to recognize what I consider the best and worst of the Boston dining and drinking scene. Chowhound is a community I've been participating in for many years: a really smart, dedicated group of Boston diners who give me tons of great tips on places to try. Chowhound is also where I was “discovered”: editors at STUFF and the Dig read my posts there, and contacted me to review restaurants professionally for them. Yelp is its own thing: a mostly younger and less knowledgable group, but fun and irreverent, scabrous at times.

Are you worried that your friends might accidentally slip up about your identity? Yep: I've had friends loudly say my pen name or ask me questions about my food writing in front of bartenders and servers. And there are many other potential sources of leaks: perfect secrecy is impossible to maintain. That's why any restaurant critic, pro or amateur, should write as though their real identity will become known, because it will eventually become known. I don't write anything I wouldn’t say to a restaurateur’s face.

From the Intern Desk: The Bean Welcomes Ben Sherman

Dara Continenza — Tue, 13 Oct 2009 21:20:00 GMT

Aspiring to look like a mod urban equestrian? (Who isn’t?) You’re in luck, as this month, Newbury Street welcomed the United States’ fifth outpost of British outfitter Ben Sherman, following shops in New York, Los Angeles, Las Vegas, and San Francisco. Smart move: few metros are as rife with plaid-loving, slim-cut-wearing, completely-unironic-cardigan-slinging Anglophiles as the Bean.

Once considered the “Mod God,” the man behind the label, born Arthur Bernard Sugarman, started sewing his fitted shirts and trousers in a tiny factory in Brighton. (No, not that Brighton, you dolt — the original in the UK.) During the ’60s, Sugarman earned his reputation by outfitting the twiggy types of both sexes on famous, trend-tastic Carnaby Street (i.e., the stomping grounds of the Beatles, the Who, and the Stones). The line has changed little since: there are bespoke-inspired blazers for men, mod shift dresses for women, and fitted plaids and skinny trousers for everyone. Smacking of Swingin' London and the British military — the RAF’s target-like roundel is featured on much of the apparel — Ben Sherman has always appealed to the sartorial Anglosphere.

Now hipsters like ourselves won’t have to trek to Manhattan to indulge in our whimsies. The Newbury Street shop is almost 3,000 square feet of English-flavored (or is that flavoured?) heaven.

Stocking both men’s and women’s lines, Ben Sherman Boston is awash with the understated neutrals, stripes, and plaids for which the label is famous. Punctuating the fashionable if staid palette are splashes of royal blue and chartreuse, mostly additions from women’s dresses. A swoon-worthy double-breasted winter-white pea coat ($289) adds a touch of business class to the argyle and jailer stripes, but not to worry: everything is structured — and tailored — to a T. A long, slender pencil skirt ($119) features oversized buttons, begging to be paired with a slouchy V-neck and sky-high pumps. Which I did. Happily.

For the Brit-obsessed fella in your life, a striped blazer seems simple but surprises with a butter-soft orange buffalo plaid lining ($199). Checkered grandpa sweaters in the same color pleasantly accost the eyeballs with their decidedly autumnal hues ($119), and a white-on-white paisley dress shirt with French cuffs is both tasteful and, well, mod as all hell ($69.50). The walls are lined with accessories, including leather messenger bags, belts, caps, and a charcoal lion-rampant-embroidered silk tie ($49.50), which this writer’s companion conspicuously fondled within 12 seconds of entrance and continually referred to for the remainder of the trip, along with the precise date and time of his birthday.

The space itself is nothing to sneer at. Two floors include a library crammed with false books, a pair of worn leather recliners (each bedecked with a Union Jack, natch), and a quirky wall of gray plaster teapots. Oh, and a vintage punching bag and boxing gloves, just in case you want to get your stiff upper lip all sweaty. We took a few swings before saying cheerio, but we’ll definitely be making return trips for this cross-the-pond style import.

Phenomena 2009: Bless By Bless Charity Gala at the Larz Anderson Auto Museum

Chris Faraone — Mon, 05 Oct 2009 16:07:00 GMT

It’s logical that Phenomena 2009 rolled through the Larz Anderson Auto Museum. Though the 19th century carriage house is an antique oasis in the most aristocratic sense, the Brookline marvel is also very much about fast cars, and aesthetic acceleration was one theme that certainly steered this year’s charity gala.

The booze and wine flowed so freely that it was tempting to jump behind some exclusive wheels (perhaps the Ferrari Indy car); had it not been for female attractions luring me the other way, I may have wound up in prison. For my freedom I can also thank chef Douglass Williams, whose Culinary Breakdown distracted me with a parade of fresh fish hors d’oeuvres.

Soodee owner Diane Agoun opened up the runway with a steady stream of liberated conservative fare, from flowing silk and ruffles to hot-red mini-skirts and tops that may or may not be transparent (use your imagination). Agoun should be applauded; purple, white, and silver haven’t mixed so amicably since… ever.

After Brookline authorities made a few dozen people play musical cars for no apparent reason whatsoever, Danvers fine-apparel boutique owner Lorraine Roy unleashed a fleet of girls in dapper sequined non-traditional maid-of-honor dresses that would make any bride murderously jealous.

And then emerged the headliner, Bless, whose BBB (Bless By Bless) is not to be confused with Pharrell’s painfully gaudy BBC (Billionaire Boys Club). Homeboy brings gear fit for the hard rock and hip-hop spectrum that is decidedly classy; still, the threads dripping off his models had old men popping boners in their tuxes.

Opening his marquee show with live shreds courtesy of Red Vinyl guitar player Eric Hatch, Bless wasted no time transforming the classic milieu into a nouveau-opera performed by hard-bodied, aggressive women who, in the spirit of Ton Loc and Robert Palmer, exploited the fact that there’s nothing sexier than chicks with guitars that they have no idea how to play.

Bless filled seasonal quotas and then some: leather skirts paired with delicate, half-zipped hoodies? Check. Gold ropes and thigh-high boots? Check, check. Suspenders on denim hot shorts? Oh yeah. I’m sure that it’s been said before, but Bless blessed the shit out of us.

All in all, Phenomena was a demonstration for women who are interested in luring significant others. Agoun can help on dates and at the workplace, while Bless will get you chased by Romeos who want to put your friends in something from Lorraine Roy.

Boston Fashion Exposé at the Charlestown Navy Yard

Maddy Schricker — Mon, 05 Oct 2009 14:36:00 GMT

Friday night marked my very first Fashion Week experience, so my excitement levels were through the roof upon arriving at the Charlestown Navy Yard for the ready-to-wear and sportswear shows at the Boston Fashion Exposé. After following the Harborwalk while taking in the picturesque cityscape across the Charles and making my way to that unmistakable white tent, I settled in amidst a swarm of dapper gents and their equally as stylish lady sidekicks.

A steady stream of fashion enthusiasts made their entrance while the photographers readied their cameras for some serious action and the DJ blasted a mix of upbeat house, hip hop, and pop tunes. Certainly showcasing a sense of humor and flair for the ironic, he even threw in Laurent Wolf's "No Stress," and I laughed a bit just imagining the backstage mayhem. Running about half an hour (fashionably?) late, the show started to get underway when the DJ played Kanye West's "Flashing Lights." Now that's more appropriate.

May Mon Aye's designs kicked off the show. The models, in all their tousled, bed-head glory, paraded down the runway in sassy underpinnings and fishnet stockings with black and white and red all over. The designer's keen attention to tailoring was evident in the plentiful corset tops with lace-up backs.

Lily & Migs soon followed, shifting the focus from lingerie to beautifully draped dresses with asymmetrical ruffles and flutter sleeves galore. Not all the pieces, however, exuded this particularly girly touch; many emphasized a more utilitarian feel with button and piping details. A brazen rouge jumpsuit even made its way along the catwalk, along with a gorgeous satiny olive bubble-hem dress.

Kyleah Toraye's line continued the satin trend with solid blacks and purples, frequently accented with a skull-and-roses design, adding a punk-rock touch to the oft-feminized fabric. Standout ensembles included an Arabian Nights-style off-the-shoulders blouse paired with breezy balloon pantaloons, and, for the extremely unabashed, a red ruffle-sleeved one-piece pantless number that could have come from Lady Gaga's closet.

Catalina Fashion conjured a more casual-yet-edgy atmosphere with "Forbidden," a line of predominantly black-and-white creations with a slightly gothic feel, consisting of shredded tees and leather tights aplenty.

Catalin Sullivan produced, in my humble opinion, the most consummately styled show of the night, with her perfectly layered, dreamy, ladylike looks that resulted in a sort of Marc Jacobs-cum-Luella hybrid. Though sticking with a subdued palette of abundant blacks and grays, she added wonderfully girlish touches that provided a refreshing dose of whimsy while still remaining sophisticated. I was most particularly enamored with the stretchy, knotted headbands in black and mustard that crowned the heads of a few of the models.

We may witness a revival in T-shirt appreciation thanks to Kortney Williams, whose line of singular, statement-making designs proved that a tee need not be a cause for style ennui. His collection channeled a home-sewn feel, with many a flower and heart applique. I specifically recall a sleeveless men's tee with a wittily placed patchwork broken heart.

After a brief intermission, the second half of the shows commenced with Sparklle Thames, who created a line primarily of corsets, playing with plaid and pin-stripe patterns and innovative structuring.

Michelle Idrovo's collection stands out as the most high-spirited and color-saturated, boasting a veritable rainbow of ensembles, including a breezy linen yellow-orange dress that made me long for eternal summer.

Lindsay Jones's most praiseworthy fabrications consisted of a series of white stone-furbelowed, lacy ruffle-tiered evening dresses. The collection shifted with more Aladdin-inspired white balloon shorts, superimposed with a shimmering floral pattern. My favorite piece was a sheer, flouncy peasant dress, and while I failed to see one coherent vision run through the collection, there were certainly individually notable designs.

Ty Scott produced an extensive streetwear collection, infusing urban style with that of the Far East, exemplified in a pretty kimono robe and chopstick-supported coiffures. If not for his apparel, Ty Scott certainly won the crowd over with his adorable black-and-white terrier pup, who made three cameos throughout the show.

Loza Maleombho's collection was another personal favorite, without a doubt. The ruffle trend ran rampant throughout the line, made all the more beautiful with a subtle tie-dye-and-scribble pattern that was unlike anything I've ever seen. The color palette ranged from blue and pink cotton candy combos to darker purple-navy-black mixes, and she boldly played with prints by pairing tie-dye with polka dots and tribal designs.

My first Boston Fashion Week event turned out to be a magical whirlwind of an evening. I left feeling optimistic that a few of these rising stars will soon be big names in the fashion world and that ruffles are here to stay... at least until next season.

The Emerging Trends 2009 at the Park Plaza Hotel

Anya Kanevsky — Mon, 05 Oct 2009 14:07:00 GMT

So I know you’re not supposed to count your chickens before they hatch. And, if I can turn my own phrase here, you don’t judge a flower by its bud. Or a butterfly by its caterpillar. I get all that. So for all those idiomatic reasons, I will largely turn a blind eye to most of the notes I took tonight at The Emerging Trends 2009 fashion show, because those designer dudes and ladies are, well, emerging. They’re new to this big, bad world of fashion, just learning how to balance on two well-heeled feet, and the last thing they need is the wagging of my trivial finger. So, of the 14 designers whose sartorial works paraded down the runway at the Park Plaza Hotel tonight, I won’t mention the ones under whose names I (quite literally) wrote WHAT THE F--- in big bold letters with many underlines beneath. Instead, I’ll do you all a favor: I’ll just throw out a couple key names, which you can then tuck neatly away in your brain into that cranial folder I’m sure you’ve got called “People to Watch.” Here goes:

Name: Caitlin Allen
Reason to Watch: Are you a Nantucket prepster looking to fill your closet with something a little more edgy than stacks of Vineyard Vines? Kindly point your Wayfarer-framed peepers at Allen’s collection of lightweight, country-club-bound clothes that do a twist on pastel prim (think: bright pops of color to complement the dewy hues, and playful rompers to offset proper blouses).

Name: Nadia Ivanova
Reason to Watch: This co-ed summery collection was cohesive, inventive, and made me want to hop a quick flight to St. Tropez (suitcase crammed full of N.A.I., her latest line). Plus, as our own Scott Kearnan pointed out in a Fashion Week post from earlier this week, “new and exciting” and “menswear” tend to be mutually exclusive. Scott, good news: Ms. Ivanova has got just the strong dose of menswear that your style doctor ordered.

Name: J’aime Lizotte
Reason to Watch: After several covetable body-con minis and mesh-inlayed frocks pranced by, this NY-based designer’s line closed out with what was maybe my favorite piece of the night: a black and nude bodysuit with sharp statement shoulders that was just begging to be tucked into a pair of denim skinnies (preferably mine, of course).

Miss Massachusetts 2009 hosted the swank soiree, but, pretty as she may have been, her bubblegum-pink Southern-belle pageant dress upstaged her good looks with an overwhelming bout of ugly. Hair and make-up on the models seemed to be the saving grace of unsalvageable fashion train wrecks, though some of the long-legged ladies couldn’t catwalk to save their lives. But hey — what are you going to do? If they could, they’d probably be in New York by now… sad as that truth may be.

And some of the night’s designers might also make it to those bigger fashion shows yet (read: Bryant Park), and we’ll be proud to say we had ’em here first if they do. As for the others… perhaps a couple more years in the cocoon will help. Or, I don’t know, a career change. Just a thought.

Fashion Fusion at FP3

Scott Kearnan — Thu, 01 Oct 2009 15:02:00 GMT

You never forget your first time.

And last night was certainly a memorable one at FP3, where Boston Spirit – New England’s bimonthly magazine for LGBT readers – hosted “Fashion Fusion,” its first show for Boston Fashion Week and a benefit for nonprofit AIDS Action Committee (AAC). Indeed, the spirit of philanthropy, community, and camaraderie was as much on display as the runway fashions, and though there was no shortage of style in the room (I hate to trade in Queer Eye stereotypes, but come on…), there was definitely a refreshing lack of self-seriousness. I am now a firm believer that no fashion show is complete without catcalls of “Work It!” from the crowd, and models trotting to remixes of “Fergilicious.”

Plus, as a former arts editor at Bay Windows, the region’s largest gay newspaper, and (notice: full disclosure ahead!) still a regular contributor to the pages of Spirit myself, it was exciting to see many familiar faces: from my old Windows publisher Sue O’Connell and the Spirit team, to South End real estate agent and former state representative candidate John Keith. There were also plenty of faces from the Greater Boston Business Council (an LGBT professionals group), The History Project, MASALA (Massachusetts South Asian Lambda Association), and of course, AAC. The evening’s beneficiary received 100 percent of the proceeds garnered by Spirit, and plenty of other folks stepped up to the fashion plate, too: hors d’oeuvres for the penthouse VIP party and downstairs schmooze-fests were provided by Barbara Lynch’s Sportello, G20 and Emerge provided hair and makeup, and BO LINE, a Norwell boutique and men’s custom shirt maker, donated 15 percent of proceeds from their collections on display.

In large part, those collections were featured on the models that strutted their stuff under an outdoor pavilion in the crisp fall air. The looks seemed to fall into two main styles which, for lack of better descriptors, I’ll refer to as “campus chic” and “disco fabulous.” The former, worked mostly by the men, paired colorful scarves, knit caps, stylish satchels, hooded jackets and fitted blazers to evoke, and successfully so, the image of grown-ups gone Ivy League. These dapper PILFs (Professors I'd Like To...) were a little personally distracting, as I happened to recognize most of them as former cover models for Out at Night, Bay Window's companion nightlife publication: Why does that blond one look so familiar, I asked myself. Ah yes, because he once did a Halloween photo shoot by "trick or treating" outside my front door in his underwear, with a pumpkin over his package (there were some perks...). Hello again, gentleman and scholar!

Anyhow, less impactful for the guys was the disco fabulous look, comprised of oddly outsized shirts in shiny metallic fabrics with exaggerated cuffs and collars: on the other hand, the approach worked gangbusters for the women, who rocked fedoras and ‘fros atop shimmering vintage-style dresses paired often with chunky belts and accessories. Best of all, in addition to the pieces from BO LINE, the show integrated affordable selections from Boomerangs (716 Centre Street, Jamaica Plain, 617.524.5120 and 1870 Centre Street, West Roxbury, 617.323.0262), clothing-resale shops loaded with funky fashions, where all sales benefit AAC.

This first foray into Fashion Week was a successful one for its presenters, a deftly accomplished balancing act of elbow-rubbing, style-surveying, and do-gooding. Although it’s worth sharing that the act of navel-gazing is what garnered some of the evening’s biggest applause: when one male model made an appearance in a vintage leather jackets, sans shirt to better show off a 12-pack of abs that could stop an 18-wheeler in its tracks, the reaction from the crowd was more deafening than a rocket launch. Further proof that birthday suits never go out of fashion.