Bar Boulud, Restaurant Review

This past week I had dinner at Bar Boulud inside the Mandarin Hotel on Boylston St. Boston. Not once, but twice because it was that amazing. Bar Boulud is a french inspired bistro by famous Chef Daniel Boulud and Chef de Cuisine Aaron Chamberswith. It has a spectacular wine bar with selections from Burgundy and the Rhône Valley.

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Inside Bar Boulud

The waiter recognized that I had visited Bar Boulud the night before and to thank me, the management team presented my table with this beautiful charcuterie board.

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The sweet managing stuff presented us with this fine charcuterie, terrine, and pate plate

Bar Boulud serves classics like terrines and pâtés, burgers, in-house charcuterie, and some of the most amazing oysters I’ve ever tasted. Crisp, smooth and briny. Mmmm, now I’m hungry! With it’s delicate decor, celebrity chef and 5 star wait-staff, one would think Bar Boulud would have a pretentious air. Quite the opposite.

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Duxbury Oysters

Service was impeccable, the red velvet tufted seating and dim lighting was so relaxing. Perfect for a date or a nice solo meal.

Bar Boulud

My favorite dish was the Spaghetti au Citron with wellfleet countneck clam, bottarga
lemon, fennel.

Spaghetti au Citron

Spaghetti au Citron

To finish off my meal, I had the Chef’s version of a Boston Creme Pie -Gâteau à l’Orange, vanilla bavaroise, fresh oranges, grand marnier soup, vanilla ice cream. The presentation was gorgeous!

Gâteau à l’Orange

Gâteau à l’Orange

I highly recommend visiting Bar Boulud – It’s located at the Mandarin Oriental Boston. 776 Boylston St. (617) 535-8800

La Vie En Rose

This year has been full of highs and lows and just as things were starting to look up, life happened. Minor setbacks are frustrating but I refuse to allow them to cripple me. Uh huh, honey!  I am moving forward with my life and doing so with a positive outlook. I do have my moments, but that’s what yoga and kickboxing are for, right? 😉

Some people ask me how I maintain such a positive energy despite everything I’ve been through. It’s simple. I did my time- I spent several months self-reflecting, trying to make sense of my life. My fight is won-if I can survive last summer, I can get through anything. So pardon me while I live my life through rose colored glasses  (hence the post title, La Vie En Rose) because from where I’m standing, things are looking good and they can only improve.

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La Vie En Rose, Summer Edition

Two days after attending The Good One’s Chef Battle ,I had the 1st of 5 reconstructive hand surgeries. I usually shed a few tears as the nurses wheel me away from my family to the operating room but not this time, guys!  I was all, “yah, I’ve got this! Oh! Look at that room. I had surgery in OR 315 last year!” The nurses smiled and waved as I went by- they remembered me from last summer…I guess I made quite the impression when I asked if I could have prosciutto as my post-op meal. What else would I want after 12 hours of fasting?!

While I waited (impatiently) for the doctors to anesthetize me, my girlfriend Karissa walked over from the cardiology department for a quick chat, isn’t that sweet?  Thanks Karissa!

Next, I was taken into the frigid operating room and chatted with the doctors and staff about my summer until I drifted off to sleep. When I woke up in the recovery room I cried and told the staff how much I loved them! haha A BIG thank you to Dr. Goverman, Dr. Fagan and their staff at the MGH Burn Unit for taking such good care of me.

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My pre-op happy face…do you see the fear in my eyes?

Last week I went back to MGH for my post-op appointment and my doctors’ were extremely impressed with the results. This news is helping to calm my nerves for my 2nd surgery on September 5th. Despite having gone through 5 surgeries in the last few years, just the thought of anesthesia makes my skin crawl! Here’s to surgery #2 being just as successful as the 1st.

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Oh Hay Tom Brady! Fancy seeing you here

Once my hand healed, I was ready to get off the couch and have some fun. My girlfriend Jenna scored last minute tickets to the New England Patriots Training Camp and lucky for me, she asked me to join her! We sat 5 rows from the field. 5 ROWS! It was icredible. We could see Tom Brady’s pearly whites every time he laughed and joked with his teammates. Tom Brady. He’s just like us! I thought Jenna was going to faint at least 5 times throughout the practice but she held it together haha. We really wanted to get an autograph but no such luck. We must have missed the memo about bringing a cute child to dangle over the field. Next time, it’s game on- we will BOTH bring a child!

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She couldn’t even…

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Patriots Nation!

The following weekend I attended an incredible blogger trip to Saratoga, NY for the horse races. I’ll post details about that another day but here is a sneak peak:

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Spending time with Black Jack

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Bloody Mary Bar at the Boston Blogger Brunch

On Sunday, I spent a relaxing evening in Newburyport with a friend. We started off at Brine for cocktails and oysters then headed to Ceia Kitchen for an incredible dinner. I think we ordered everything off the menu! We had an assortment of cheeses, charcuterie (naturally), and an assortment of their small plates.

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Downtown Newburyport, MA

If you visit Ceia, which I highly recommend, you’ll notice beautiful award plaques hanging on the wall. For three consecutive years, Ceia was honored as Newburyport’s first and only ‘Award of Excellence’ by Wine Spectator. Wine lovers, prepare to be impressed by the extensive wines offered by the glass and bottle.

Ceia Cheese Plate

Ceia Cheese Plate (photo taken from Ceia’s website)

I was thrilled to see they had one of my favorite cheeses on their menu-Leonara. It’s a soft goat cheese with a grassy, mild goat flavor from Leon, Spain. I recommended eating it before your meal and if you’re a cheese lover like myself, have some after dinner drizzled with honey. It makes for a  lovely dessert and it also aids in digestion, how fitting!

Of all the small plates we shared, our favorite was The Egg– a coddled egg served in a mini mason jar with truffle, plump mushrooms and foie sauce. We also loved the stuffed squash blossoms and the gambas (shrimp) with Nora Chiles and garlic. The Nora chile is very mild and it has a nice sweet taste that complimented the gambas perfectly.

I apologize for not taking any photos to share with you. I was really into the experience and my iphone went untouched for a few hours. Shocking, I know!

The Best is Yet To Come

— I received a callback from the audition I had back in May! I  had my second audition last Friday and I think it went really well. Fingers crossed! The production process is a slow one but it’s worth the wait. Eek! I’m so excited!

— It happened again. My incurable wanderlust has resurfaced and soon I’ll be packing my bags and heading overseas. Can you guess where I’m headed? Check out my Instagram to find out!

La vie en rose isn’t so bad, is it?

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Advice from a great friend

The Good Ones, Top Secret Chef Battle

Hi Friends! I hope everyone is having a fantastic summer! Despite having surgery recently, I am doing better than ever-I have so much to share with you (later this week) but let me start here.

Two weeks ago I had the privilege of attending a Grecian themed rooftop party hosted by The Good Ones. The rooftop party was the third of their Top Secret Chef Battle series. If you haven’t heard of this dynamic group, click here and get familiar because they are taking over Boston.

The Good Ones is focused on raising awareness for great causes and brands. For this event,  Vitamin Angels was highlighted- Vitamin Angels is a group dedicated to helping at-risk populations in need with a main focus on helping pregnant women, new mothers, and children under five.

Whose Who

Carolyn Kim, Julian Sayles from Team Sayles Music and Lighting, and Jennifer Brooke are the co-founders of The Good Ones.

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R&D Jennifer Brooke, Chief Visionary Officer Carolyn Kim, Good One Kimberly Giardino

The guests were intellectual, creative and beautiful people from the Boston area. The event was so top secret…I didn’t receive the location until the night before!

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Jimmy Guzman having a good laugh (photo cred: Vincent Hohn)

Read on for more details and photos from this amazing event

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Top Secret Chef Battle

Brendan Smith of Uni Sashimi Bar, Brendan Burke of Bastille Kitchen , and Jonathan Moriera of Post 390 created Greek inspired dishes.  I will leave out the winner because honestly, each chef did an incredible job-I was blown away. Click on the links for more information on where you may try food created by the three incredibly talented chefs.

One of my favorite details about the party was their use of local vendors. For example, the fish was purchased from a local non-profit, Cape Ann Fresh Catch of Gloucester, MA-the largest community of supported fishery in the United States. You could taste the freshness in each bite.

(photo cred: Anastasia Sierra)

Jonathan Moriera (photo cred: Anastasia Sierra)

(photo cred: Anastasia Sierra)

(photo cred: Anastasia Sierra)

 Tenzin Conecho Samdo, Bartender/Mixologist from Trade-Boston, worked hard all night making delicious cocktails. My favorite cocktail was Olympian’s Collin, a mixture of clean, organic Crop vodka, sparkling matcha tea by Motto, cucumber and lime.

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Tenzin working his magic

(photo cred: Anastasia Sierra)

(photo cred: Anastasia Sierra)

The Good Ones

photo cred: Anastasia Sierra

Apart from the amazing food and beverages served were Grecian models and Mark Penta– artist and illustrator who worked hard illustrating live portraits of the guests.

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Mark Penta

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Additional Photos

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Taking in the view with Georgina

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The gracious host-Mark O Andrus (photo cred: Vinceny Hohn

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photo cred: Anastasia Sierra

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One of the gorgeous models (photo cred: Anastasia Sierra)

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Beautiful Boston

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Caterpillar from Alice and Wonderland (photo cred: Anastasia Sierra)

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The models wore custom headpieces by Jimmy Guzman & clothing designed by Candice Wu.  H&M by Kashmir from VS Salon (photo cred: Anastasia Sierra)

 

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photo cred: Vincent Hohn

Are YOU a Good One? Click here for more information!

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So…are you?

Happy Monday, Friends!

Xo

Lovin’ Spoonfuls & Whole Foods Market

Hey everyone! Come see me today from 11am-2pm at Whole Foods in Charles River Plaza to support Lovin’ Spoonfuls! If you can’t make it to this location, visit the Jamaica Plain, or Symphony locations. 5% of the sales will be donated to Lovin’ Spoonfuls!

Come donate to a great cause!

 Lovin Spoonfuls

“Lovin’ Spoonfuls is an organization that facilitates the recovery and distribution of healthy, perishable food that would otherwise be discarded. Lovin’ Spoonfuls works efficiently to deliver this food directly to the community organizations and resources where it can have the greatest impact. Lovin’ Spoonfuls is committed to addressing the health, environmental and economic impact that food waste has on our community. Headquartered in Boston, MA, Lovin’ Spoonfuls is a 501c3, non-profit organization”

Without A Measuring Cup Logo

Happy 30th Birthday, Grill 23

Last week I attended the 30th birthday & new bar revealing party at Grill 23 in Boston. It’s owned by the geniuses behind Post 390, Ken & Chris Himmel. The Grill has received a number of awards in the past 30 years. Just in the last few months The Food Network named Grill 23 one of the best place’s in America to eat steak. Chef Jamie Bissonette & Chef Ken Oringer of Toro Restaurant named Grill 23 as 1 of the 10 “…Best Food and Drink Pairings in Boston” in their Food & Wine interview. Dig Boston awarded Grill 23 2014’s Best Steakhouse in Boston! Congratulations, Grill 23, you’re definitely one of Boston’s best-in all you do!

The Party

Let me take you on a picture walk. I brought my girlfriend Susana as my plus 1 and boy, did we have a blast! Susana was an amazing date but I’m upset that she didn’t stop me from eating 4 cake pops…in a row. I.Have.No.Self.Control.

Grill 23 Party

Susana & I taking selfies ;)

Grill 23’s dim lighting and leather seats gives it an old school 50’s vibe…so much so that I swore I saw Roger Sterling from Mad Men hanging upstairs next to the bar. I kid you not, I stared at some poor stranger for a good 15 minutes until I remembered that it was 2014 and that Mad Men is fiction…why am I constantly reminding myself of this? haha

Mad Men

Roger & Don hanging out at a bar that resembles Grill 23!!

As soon as we walked in I noticed these amazing cocktail napkins- one side had the 1st floor layout and the other side had the 2nd floor layout. We headed straight to the wine bar then the raw bar, ooohhhh yahhh!

Grill 23 Napkin

How amazing is this?

Happy Birthday, Grill 23

Happy Birthday, Grill 23

Grill 23

The dim lighting is sexy but doesn’t make for good iPhone photos

Raw Bar Heaven

Raw Bar Heaven

Hardworking Oyster Shuckers

Hardworking Oyster Shucker’s

I think I consumed 3 dozen oysters and at least 4 dozen jumbo shrimp. Yah, yah, don’t judge me.

Grill 23

Beautiful Ice Display

Duval Leroy, Brut, Vertus, NV

Duval Leroy, Brut, Vertus, NV

Bubbly w/Strawberry & Peach Housemade Puree

Bubbly w/Strawberry & Peach Housemade Puree

Charcuterie

Charcuterie

Grill 23

Impressive Menu

Grill 23 Bar Snacks

The prettiest deviled eggs, you ever did see

Grill 23

Oh hay, Susana!

Dessert Menu

Dessert Menu

Dessert Table

Dessert Table

Cake, Cake, Cake!

Cake, Cake, Cake!

Red Velvet Cake Pops

I can’t resist anything that sparkles, not even cake pops!

Grill 23

Have you made a reservation at Grill 23 yet?

 

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The photo’s I took of the new bar just don’t do it justice so please head on over to Grill 23’s Facebook page or their website to see the beautiful new bar!

 Happy Birthday, Grill 23- you make 30 look spectacular!

 

Boston Strong

Boston Strong

 

 

 

 

 

 

 

 

Farm To Post, Post 390

When grocery shopping, I try to buy seasonal produce and seafood that has never been frozen. But since we have such long brutal winters here in New England, most of my produce staples are grown outside of Massachusetts. I’m human-if I see cherries on sale, I’m buying them-even if they were grown in Kuwait but with that said, when dining out, I look to restaurants that locally source their products, and maintain a sense of community-with their staff and their guests.

This is where Chris Himmel, of the famed Himmel Hospitality Group, comes along. Growing up in Boston I had heard about Grill 23 and Post 390– but I didn’t know much about either restaurant then one day on Facebook I came across this photo of cured meats and it immediately caught my attention.

Cured Meats from Mercat St. Josep Boqueria off Calle de La Ramblas in Barcelona, Spain

Cured Meats from Mercat St. Josep Boqueria off Calle de La Ramblas in Barcelona, Spain

Oh and then this photo showed up on my News Feed:

Artisan Cured Meets from La Quercia

Artisan Cured Meets from La Quercia

I did some research and found out more about Chris and his is team. They pay very close attention to the origins of the ingredients used at their 3 restaurants Post390, Grill 23 in Boston, and Harvest in Cambridge.

Chris doesn’t call in a large distributor to deliver the goods for the week- he goes out with his team and hand selects the freshest sustainable ingredients for his restaurants. And by “hand select” I mean he can be found in the ocean with his team just chilling on a tiny boat, in the wee hours of the morning, in frigid temperatures, oyster digging like it aint no thang!

Don’t believe me? Check out the Post390 Facebook page and take a look at the albums and videos. They show true dedication to their customers, suppliers, and staff.

Up until Wednesday, March 26th, I had yet to meet Chris in person but as I mentioned, I had been following him on Facebook since last summer. His videos show the time, energy, and passion that goes into finding the finest ingredients for his restaurants and I just loved seeing his dedication.

Farm To Post

Farm To Post

I knew I had to meet Chris so I followed him on multiple social media platforms until I got his attention haha!! It worked! Chris invited me to attend February’s Farm To Post dinner in February but I was out of town so when he invited me to March’s Farm To Post Dinner honoring Herb and Kathy of Eckhouse of La Quercia Handcrafted Cured Meats, I RSVP’d immediately.

Herb & Kathy Eckhouse of La Quercia Handcrafted Cured Meats in Norwalk, Iowa

Herb & Kathy Eckhouse of La Quercia Handcrafted Cured Meats in Norwalk, Iowa

 

The evening started with cocktails and hors d’oeuvres and was followed by a 5 course meal prepared by Chef Eric Brennan. Chef Brennan incorporated as much of La Quercia’s products in each of the 5 courses.
During the cocktail hour, Chris and I chatted about all things ham and poof! like magic, a server came around with a wooden block covered in handcrafted American prosciutto…did I die and go to heaven? Oh and it gets better- no utensils! We had to grab the prosciutto with our hands, in typical Spanish and Italian style!

Chris Himmel

Chris Himmel & I

You guys know how much I love tapas, and sharing food- especially finger foods. Ah. The prosciutto melted in my mouth-it had the perfect amount of fat and dare I say, I like it more than my beloved Serrano Ham (ssssh! Don’t tell my Spanish friends!)

Overall, the evening couldn’t have been more perfect. Take a look at the pictures below and see for yourself.

Where does your bacon come from?

Where does your bacon come from?

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Incredible! Thank you Chris for allowing me to be part of this special event.

For More Information:
Post 390
Grill 23
Harvest
La Quercia

What’s in Your Cart? Whole Foods Adventure

I have enjoyed grocery shopping for as long as I can remember. When I was young, I would beg my mother to bring me along for her weekly trip to the market. I knew she hated grocery shopping but I just loved scanning the perfectly aligned shelves. Our trips were hectic. One hand on the shopping cart and the other on my arm, my mother sped through the market in less time than a weekly contestant on SuperMarket Sweep! (Does anyone else remember that show? Am I showing my age?)

Do not ask me why my mother has such an aversion for supermarkets because I do not have an answer. She doesn’t even have an answer.. She cringes and dismisses the question every time. Just this afternoon, I received a text from her that had the words “grocery shopping”, a question mark, and a sad face!

It is obvious that I am scarred by these painful childhood memories. My love of small markets is borderline disturbing to my friends and family. I am very particular about where I shop. Comfortable store temperature, desirable non-fluorescent lighting, friendly knowledgeable staff, and shelves stocked with a variety of products. In my neighborhood, there is a small, quaint Whole Foods store with two entrances-I am loyal to the entrance on the right side of the building. Why you ask? Oh, because who (aside from my mother) doesn’t want fresh flowers and a beautiful spread of vegetables and fruit greeting you at the door? I have been known to spend over an hour perusing the aisles of Whole Foods…every week. (Why am I SO weird?)

What's in Your Cart

I thought it would be fun if we shared all the goodness we put in our cart’s. You can learn so much about someone by peaking in their cart. One look at the packs of individually wrapped chicken breast’s, and you know I am cooking for 1. What would I learn if I peaked inside your cart?

Super Babies Microgreens

Did you peak at the picture of my cart? Any surprising items? Yesterdayl I shopped as if my mother was pulling me around Whole Foods, throwing rice crackers and chicken into my cart and dodging out the door in record time, 20 minutes! Ding! Ding! Ding! I was headed to a small gathering and still needed to shower, pack a bag, etc.

20 minutes just wasn’t enough time for me to get my Whole Foods kicks so I returned Sunday and went wild. Inside my cart are my usual staples (chicken, vegetables, Suja cleanse drinks, and coconut water,) but for this trip, I shifted my focus from food to vitamins.

Vitamins

After 2 weeks of dizzy spells, I was seen by my doctor and he ran some blood work. The result’s were riveting. I’m “extremely anemic.” Oh? You don’t say? Could it be because I almost needed a blood transfusion during my myomectomy? I am sure I could have scanned WebMD and self-diagnosed but if I call my friends & family to tell them that I have reached a prognosis, again, via WebMD, they will laugh at me and hang up the phone.

According to WebMD, I mean my doctor, I needed more vitamins. I wonder if I bought en

Here’s what I bought:

  • Elderberry Gummy Vitamins-I might OD on these tasty, daily immune support vitamins)
  • Blood Builder- Um…awesome name? This supplement is packed with iron, Vitamin C, B-12, and Folate (what’s folate?)
  • Fish Oil-Mmmm I just love me some Omega-3
  • Urban Moonshine Energy Tonic Mouth Spray- It tastes like crap but it works! It gives me a healthy dose of energy without the additives found in energy drinks
  • Veria Self Optimize Hers- this vitamin helps to control your hormonal balance and vitality according to the bottle. It contains a lot of vitamins, and was recommended by a sweet Whole Foods employee, so I bought it. (Zero will-power)
  • Gaia Energy Vitality-Green tea, ginseng, and mixture of other vitamins and roots that are meant to support healthy energy and stamina. I take a pill 3x’s a day and though it hasn’t been a full week, I think it’s working!
  • A Whole Foods 365 Pro-biotic Vitamin- It’s in my refrigerator, and I’m in bed so yah, I don’t remember the name but if you look at the picture above, it’s the white bottle with the yellow label.
  • Aura Cacia Organic Yoga Mist- this room spray is a mixture of grapefruit and lavender. Just a few sprays and I’m in heaven. It smells SO good
  • Homeopathic PMS Lozenges- The container says to dissolve a drop in your mouth every half hour…I ate the remaining 10 this morning…I waited 4 minutes in between servings I swear! lol

Phew, that’s a lot of vitamins. I really want my body to be as healthy as it was pre-op. I have faith (and a $340 shopping bill  ) that my new vitamins will help my body to heal from the inside out. Do you buy your vitamins at the market? If not, where do you buy them?

WIYC

Above, you’ll see the non-vitamin cart items. Looking at the items, I feel like a hypocrite (hemp milk, mozzarella cheese…..) but really, it’s a reflection of balance. Just because I follow a weekly 1 day cleanse does not mean I have to stop eating Justin’s candy bars and peanut butter cups. It’s all about balance. Yes, some days I find myself eating 8 peanut butter cups but I have since prevented that by only buying single peanut butter cups oppose to a bag of 20. :-p Easy fix.

Mom

Mom, there she is! Isn’t she a cutie?

So, what’s in your cart? Share pictures with me via Facebook, or Instagram! Or feel free to share in the comment section, below this post.

Dragon Fruit

Dragon Fruit- great snack and a great addition to smoothies!

 

Gordon Hamersley of Hamersley’s Bistro

A few weeks ago I told you guys about my connection to Hamersley’s Bistro. Well, as I mentioned, Mr. Hamersley was kind enough to answer a number of questions via email…I wanted to learn as much as I could about the award winning chef before spending the day in his kitchen.

He’s cooked for the President of the United States and has won a James Beard award, ladies & gentleman, Gordon Hamersley. (Am I dreaming?)

Gordon Hamersley

 Q & A

Has the recipe for your legendary roasted chicken changed in the last 26 years?

GH: The chicken has surely changed over the years but I’ve never changed it on purpose. We try to change the cook so that it stays fresh and thus many cooks have prepared it over the years. Remember, there are a certain number of people who come to Hamersley’s and never order anything but the chicken so we really have to be consistent with the dish. It’s actually fun to do one thing over and over the same way. It has tradition, a story, and people know when it’s not quite right.”
Hamersley’s Bistro received a Best of Boston award just after its’ first year in business. How has HB maintained it’s notability in one of the toughest industries?

GH: For me…I feel that having one restaurant that I work at everyday is what has kept us focused and good at what we do. That said, I am never content and I’m always workong either to teach and maintain our standards or make things fresh and new and better than before

Was there ever a time you felt you were losing momentum?

GH: I hope not! We try to create momentum by changing things all the time. We do 4-6 new menus per year and this creates an inner sense of movement forward. When I can’t come up with new ideas (given the style and context of how I cook in general) then it might get stale…but I can feel that very fast and I work at change again. The team at Hamersley’s has stayed very consistent over the years and so we are always aware that we need to stay fresh…the inner core of people inspire each other to be creative.

Did you create a special menu for President Obama’s visit?

GH: For President Obama, we had the entire menu available to him plus a tenderloin of beef, alaskan salmon and a burger. I was told he had very conservative tastes and was pretty sure he wasn’t going to order say…the rabbit with persian spices…he ended up having the grass fed beef with local asparagus, potatoes, and a french style red wine sauce. No dessert. He eats desserts only on Saturdays!

Thoughts on the current trend: Pop Up restaurants?

GH: I like all the new trends…pop up sure…I love the food trucks! Fiona and I actually almost did one back in 1987 instead of the restaurant…I just wanted to drive around and cook wherever it looked like a good crowd. (Little did I know you can’t do that!!) but I do have a whole little business plan for a truck a la 1987.

If you weren’t a chef, you’d be…

GH: Hmm, many things. I like to train my hunting dogs…music, if I could play! I always thought I’d be a good photo journalist. I like telling stories. So if I could write I would…all these are similar to cooking in restaurants in many ways really.

Where does your inspiration come from?

GH: I usually ask myself, “What do I feel like eating tonight?” when thinking about new menu stuff. I do have a style of cooking which does not change much but sometimes I come up with a truly new idea for me and other times I do a variation on themes. I often try to think like a country French housewife…what would she cook for her family? Then I make it work for Hamersley’s.

Two ingredients you couldn’t live without?

GH: Garlic and salt…I kinda like butter too…

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If you’re in the Boston area, make sure to stop by Hamersley’s Bistro for an unforgettable experience. Seriously, you won’t be disappointed.

Stay tuned for my post about my day in the kitchen with GH & his staff!

Disclosure: I did not receive anything for this post…just bragging rights 😉

 

 

iPhone Flower Subscription App

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Have you ever forgotten a birthday? A wedding anniversary? Or perhaps your mother’s birthday? Well, now there’s an app to help you out. No, it’s not another calender reminder application.

The H.Bloom app is a floral subscription application that allows you to send flowers and other high end gifts, such as L.A. Burdick macarons, specialty candles, plants, tarts and cookies. Need I say anymore? (Mr. WAMC, I hope you’re reading this.)

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If  you’re as forgetful as I am, you’ll really appreciate the low $15.00 next day delivery fee as well as their Hero Programs. Enroll in one of their Hero Programs and receive complimentary hand delivery. Let them do all the work, while you receive all the credit. Not too shabby huh?
Ladies and gentleman, this is seriously the app we’ve all been waiting for. Now, what are you waiting for? Go download this app on your significant others iPhone, iPad, and iMac desktop!

H.Bloom is available in Boston, New York City, Washington D.C., Chicago, San Francisco, and Dallas.

 

 

 Disclosure:

I did not receive any goods in exchange for this post. All thoughts & opinions are my own