Health & Fitness
Cooking with Chef Ryan Escude of 88 Wharf Restaurant
Recipe: Farro Salad
Craft Beer Pairing: Rob Costa of the Massachusetts Beverage Alliance explains how Slumbrew My Better Half Imperial Cream Ale complements the Pan-Seared Duck Breast and Farro. This ale contains higher volume in all characteristics. Though the beer does have a high alcohol content, it is a medium bodied, which works well with the duck breast dish. The My Better Half craft beer features caramel malts, earthy tones, is creamy and exhibits an amber and golden hue.
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Bill Caruso of Blanchard’s Wines & Spirits pairs Pinot Noir Mark West of the Appellation Series santa Lucia Highlands 2011 Vintage. Mark West Pinor Noir is one of the well-known wines. This wine is light-bodied, featuring hints of black and red fruit, and a real depth of flavor. It also offers a silky texture which makes Pinot Noir so popular amongst wine drinkers.
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Chef’s Tip of the Week: On this cooking episode, Steve LaCount, chef/owner of Chiara Bistro in Westwood discusses knife and cut safety. Steve shows us how to safely cut root vegetable, such as carrots and parsnips. This is a must watch for the home cook and for those learning how improve their knife-cutting skills.
Steve also shares his Chef’s Tip regarding the different types of avocados that can be purchased, and how quickly and easy you can peel an avocado, and remove the pit. Also, he discusses how you can grow your own avocado.
Restaurant Interview: Carol O’Connor, co-host of The Chefs’ Table Series visits 88 Wharf in Milton to talk with Executive Chef Ryan Escude about his background, his thoughts on the menu and 88 Wharf.
88 Wharf Restaurant | 88 Wharf Street | Milton MA 02186 | website