Chef Richard Ansara of Telegraph Hill
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- Published on Wednesday, 01 February 2012 22:54
- Written by Billy Cox
ARRIVING AT TELEgraph Hill on a Monday at 2pm I expected to walk into the usual lunchtime lull that every bar and restaurant has at that time. Instead, I walked into a bar packed with patrons. And they were all there because of the same man I was: Chef Richard Ansara. Bernard was among the guests and explained he had found Telegraph Hill while working on a long-term construction project nearby. When I asked what brought him and his friends back for their impromptu brunch he smiled and simply said, “The food!”
Dishes and plates were splayed out over the bar. Heaping Telegraph Hill Nachos, Jumbo Wings and other appetizers were had before big salads, steak tips, BBQ ribs and big-portioned sandwiches landed.
These kinds of lunches are what part owner Scott Wolfe hoped would be the result by bringing in the well-traveled Richard Ansara as Telegraph Hill’s Executive Chef. Ansara, who also is a co-owner, has been turning out delicious dishes at an incredible rate. Upon seeing his tight-quartered kitchen it was actually quite impressive that he was able to prepare so many different dishes at once and have them all served hot for such a large group. But that kind of culinary excellence should be expected from a man who quite literally grew up in a kitchen. Born and raised up in Lowell Richard got his first cooking lessons from his mother who was well known for her Middle Eastern cooking. Richard’s Lebanese roots and knack for creating dishes took him as far as Ohio for a period of time when two of his uncles ran a successful Middle Eastern restaurant there.
Richard’s professional beginnings were with Chef Leo Cassenelli at Prince Grotto Restaurant in Lowell. He would rise at 4 am to go with Cassenelli to buy fresh ingredients for each day—as all true chefs do—and they’d wrap up prep work right in time to get Richard to high school at 8 am. Then after the 2:30 bell he’d head right back to the Prince Grotto kitchen.
“Chef Richard Ansara’s award-winning lobster mac’n’cheese or his Perfect Burger and especially his alwayschanging Comfort Food Creation are menu items that guests can count on.”
With an upbringing like that Richard Ansara didn’t need any culinary classes. He went on to open two restaurants both named Ronzio in New Hampshire, where his Italian cooking received seven straight “Best in New Hampshire” awards. In the late 90’s Ansara came to Boston and opened two restaurants in the South End, the well-known Appetito’s and the South End Grille. He then worked at C.F. Donovan’s in Savin Hill before going to Amrhein’s and creating one of South Boston’s most reliable menus.
Which brings us to the current menu he his shaping at Telegraph Hill. Richard explains that in Boston you’ll hear the terms gastropub or gastrolounge thrown around. The trend of high-end food and drink is being pushed in every neighborhood but Ansara doesn’t buy the ballyhoo. He sticks to the dishes he has been creating and has perfected throughout his career.
His award-winning lobster mac’n’cheese or his Perfect Burger and especially his always-changing Comfort Food Creation are menu items that guests can count on.
Richard knows that a neighborhood pub shouldn’t worry about what new cooking concept they’re going to be filed under but instead should focus on creating comfortable, reliable dishes. Ultimately, a restaurant’s menu can have one of two draws, either, “Ooh, I think I’d like to try that” or “Damn, that is going to be good.” Telegraph Hill doesn’t want to just bring people in they want to bring people back in. And judging from the crowd I saw on a Monday afternoon I’d say it’s working.
more info
289 Dorchester St
South Boston, MA 02127
(617) 269-5200
www.telegraphhillboston.com
Square Sweet Square
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- Published on Wednesday, 18 January 2012 11:22
- Written by Matt Robinson
Harvard Welcomes back Taste of Chocolate Festival Jan 27-29
THOUGH THE SNOW is yet to show, winter in New England can be a challenge. Between paying for last year’s holiday bills and slogging through another cold, dreary commute, it can be hard to face the day, especially without something to look forward to.
Fortunately, the folks at Taste of Chocolate (www.tasteofchocolate. com) have come up with a solution! From January 27-29, Harvard Square will be transformed into a wonderland in shades of brown as restaurants like Upstairs on the Square and the dessert destination Finale partner with ToC to present the latest rendition of their annual Chocolate Festival.
Among the offerings this year will be chocolate-based workshops, a scavenger hunt and a chocolatethemed dining in the dark culinary adventure. ToC’s partners at Mystery Café (www.mysterycafe. com) will also be presenting their dessert-drenched drama “Death by Chocolate”. On Saturday, some of the Square’s sweetest sellers will present a chocolate smorgasbord from 1-2 PM on Deguglielmo Plaza (in front of Crema Café). At 3, ToC will present a clas on the art of chocolate tasting at Russell House Tavern.
“Guided by our master chocolatier, [this workshop] explores the rich history of chocolate and the cacao bean,” explains ToC’s Director of Operations Stephanie Trukas “from the mountains of Peru and its divine history among royals, to the sweet delicacies we all enjoy today. Later that night, ToC will also host an evening of chocolate and wine (based on their popular pairing events) at Finale.
“This event will explore the rich history of wine and chocolate,” Trukas says. “The focus is on fun while taking a systematic approach to tasting wine and pairing it with chocolate.”
For bean to bar and cacao to cocoa, this wonderful weekend will give even the most devoted chocoholics plenty to sink their teeth into.
Reservations are recommended for the special events, but there will also be plenty of entertainment and fun on the streets of the Square. So whether you need to warm up for Valentines’ Day or just warm up with a cup of hot chocolate, Taste of Chocolate’s Chocolate Festival is a sweet treat!
Angel Flight Northeast’s 14th Annual Evening of Angels
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- Published on Friday, 25 November 2011 14:34
- Written by Billy Cox
Changing Lives One Flight at a Time
ON NOVEMBER 18TH at the Seaport Hotel the Evening of Angels Gala took place. The night was the 14th annual Evening of Angels put together by the people at Angel Flight Northeast. Angel Flight NE (AFNE) is a non-profit, 501(c) (3) organization. Founded in 1996, the NPO provides free flights to children and adults who do not have the resources to reach certain destinations in order to receive crucial, life-saving medical care.
WBZ-TV’s David Wade hosted the night as attendees enjoyed live music by Music Street, a sitdown dinner, took part in a silent auction and also heard from speakers including patients.
Keith D’Entremont serves as Angel Flight NE’s Corporate Development / Community Outreach director and was able to speak about the event. “Evening of Angels is our largest fundraiser as well as a way to have a lot of our sponsors who help us throughout the year sit down with AFNE staff and patients. We also take the opportunity to honor our pilots who have flown a certain number of flights.”
Among the awards and gifts given to the selfless pilots that night was a spectacular Pilot’s Watch donated by International Watch Company (IWC). These Pilot’s Watches will be given to pilots who have flown an exceptionally high volume of flights. There were also Crystal Awards given to honor pilots who have contributed large amounts of their time and effort.
“Angel Flight Northeast understands that trying to raise funds during a time when each and every American is under economic stress is difficult but reminds us on their website, “the challenges will only get worse for average families facing serious and significant health issues.”
To give an idea of how much work the people involved with AFNE do Keith noted, “We’re averaging about 100 flights a week so we’re really busy.” D’Entremont stressed that the many flights AFNE coordinates are only possible due to the help they receive from generous people. “We estimate that it takes about $300 worth of time and effort to get a flight into the air. To help with raising these funds, we have this Adopt a Flight program where people can adopt one flight or ten flights and they could do it in honor or in memory of someone or just out of the goodness of their heart.”
As AFNE’s list of sponsors grows so does their list of services. “Thanks to involvement of a larger airline like JetBlue we are able to provide services to 33 states in total” Keith explains, “This helps us, say, fly someone from Boston out to UCLA for a specific type of brain surgery.” He also spoke about how Hasbro, the toy company, aside from funds donated will give toys and stuffed animals to AFNE in order to keep children calm and entertained during flights on their way to receive medical care.
Angel Flight Northeast understands that trying to raise funds during a time when each and every American is under economic stress is difficult but reminds us on their website, “the challenges will only get worse for average families facing serious and significant health issues.” This very reasoning is what makes the Evening of Angels event such a bright spot. Not only did it say Thank You to the many people involved in this wonderful organization but it also is the event that raises the largest amount of money that will ultimately help families in dire need of assistance. Keith D’Entremont also added, “In no particular order I would like to thank our sponsors: IWC (International Watch Company), JetBlue, Cape Air, Colgan Air, Hasbro, WBZ-TV 4 Boston, EMC - Edgewater Technology, Polaris Capital Management, GECAS / (GE Capital Aviation Services), Conoco Philips, World Fuel Services, Winbrook Association and Reading Cooperative Bank.”
Add’l Info:
www.angelflightne.org
A Theobromine Holiday
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- Published on Wednesday, 21 December 2011 13:00
- Written by Matt Robinson
Max Brenner brings “health” food to a new level
FOR MANY YEARS now, scientists and nutritionists have been touting the benefits of chocolate. From antioxidants to aphrodisiacs, the sweet treat has an abundance of chemicals that are good for you body and soul.
If a little is good, a lot must be better, right? So where better to go to get healthy than Boston’s newest chocoholic haven- Max Brenner (www.maxbrenner.com)?
Located across from the Prudential Center, Max Brenner is the latest outpost for this Israelbased international sensation that stretches from Tel Aviv to Sydney to Vegas and beyond. And with its large selection of sweet and savory offerings, it is a perfect place to rest from a day of shopping, to take a break from a hectic day at the office or to catch up (or meet up) with someone special and get the love juices flowing!
Painted in an appropriate palette of rich, warm browns with swirling impressions of Max’s beautiful bald head shining down amidst funky choco-inspired graphics, Brenner’s welcomes diners and desserters with a choco-copia of yummy sights, smells, and sensations that all make up Brenner’s chocolate culture. The lower area features high-top tables and a marble bar that serves up full meals and specializes in the venues’ famed shakes, cocoas, and fruit drinks (with or without “the stuff”), as well as the Max Brenner retail shop where guests can pick up chocolate tomes (including Brenner’s Chocolate: A Love Story(, t-shirts, and other treats to go. Up a few stairs (or the convenient lift), guests are dropped into the middle of the fantastic chocolate factory, complete with spoking pipes of milk and dark and beakers and test tubes topped with marshmallows and other accouterments. Wherever you look, there is chocolate, much of it delicately smeared on the corners of smiling mouths.
As it is a restaurant that has a clear specialty but also triumphs elsewhere, Max Brenner offers two menus. On the recentlyrevised and often updated main menu are such signature cocktails as the New Fashioned (a combination of Ketel One, blood orange puree, lemon juice and 7-up), Max’s mélange of magnificent mojitos and margaritas, and the Vegas-inspired chocolate martini with its scrape-off-able ganache rim. There are also a selection of romantic (and romance-inspiring) libations, including the Berry Nutty Professor (peanut liqueur Frangelico, Chambord, and milk chocolate), the Psychedelic Caribbean Punch (spiced rum, triple sec, and a smash of exotic juices) and the well-named Satisfaction Guaranteed (peanut and caramel liqueurs with milk chocolate). There is also a solid handful of reds, whites, and bubblies as well as selection of bottled beers that includes, of course, a chocolate stout. Once properly lubricated, it is time to move on through what will hopefully be a leisurely but never dull dining experience to one of the many “things to dip”, which include white con croquettes (individual or by the plate) dry-rubbed chicken wings, cocoa-dusted fries and black and tan beer-battered rings with chocolate ranch dressing. For those who want a lighter bite, an array of ample salads help save calories for later and Max’s dinner pizzas are almost as delicious as the chocolate dessert pizza that may follow. Other hand-y helpings include the B.A.L.T. (with A-vocado), the “yummy” Baja style fish tacos, the sandwich of the sea, and the Brenner Burger (featuring Max’s “secret” sauce and a side of chocolate- dusted fries). For those who wish to use a knife and fork, there are also hearty helpings of crunchy mac and cheese, sesame salmon, blackened steak and mushroom quesadillas, Max’s “Sunday mood” pasta which is sure to satisfy you any day of the week.
While there is plenty to enjoy on this menu, savvy diners often look at the other catalog of offering before ordering so they know what to save room for. In this informative booklet, Max shares his philosophies on chocolate and some of his favorite things to do with it, including crepes, fondues and tiramisu, dip-your-own popsicles, the aptly-entitled euphoria peanut butter chocolate fudge sundae and the words-out-of-yourmouth O.M.G. chocolate chunk cookies. The “side” menu also offers cocoas and shakes served in custom-made cups, flavored coffees and even some drinks that are actually choco-free yet still delicious and refreshing.
While Max Brenner is always a treat, two of the best times to go are brunch (when the menu is enhanced by an array of waffles, pancakes and omelets all infused with the chocolate groove) and special occasions (when the restaurant offers its signature Wish Dish to the lucky celebrant). No matter when or why you come, however, you are sure to leave satisfied and smiling!
S-now Tomorrow?
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- Published on Thursday, 10 November 2011 20:23
- Written by Matt Robinson
Warren Miller brings his latest storm to Boston
WINTER IN BOSTON CAN BE UNPREdictable to say the least. From snowstorms on Halloween to 70 degrees in November, the weather changes like John Kerry’s opinions, making the ski season in this area iffy at best. Fortunately, there is a constant that always marks the beginning of winter- a new ski film by Warren Miller (www.warrenmiller.com).
For over 50 years and 350 films, Warren Miller has been bringing the latest and greatest of the leisure and extreme sports worlds to the rest of the world. This month, his 62nd ski film, “Like There’s No Tomorrow” will come to the Boston area with stops in Somerville (November 9 and 10), Boston (November 11 and 12), Beverly (November 13), and Providence (November 16 and 17) as it schusses across the country on a 240-city tour.
Narrated by Olympic Gold Medalist Jonny Moseley, “No Tomorrow” follows a new crew of skiers and snowboarders five continents of on-location madness that takes Miller and his tireless team from the chilly slopes of Chili to the sky-scraping peaks of India.
Though Miller himself is not as hands on as he once was, Director Max Bervy has been making athletic documentaries for over 10 years and has the Miller thing pretty well down. When asked how he got started with Mr. Miller, Bervy responds, “My first job at the company was as the sponsorship director putting programs together with ski resorts, retailers and resorts.”
Quickly becoming involved with the production side of the Miller gang, Bervy also quickly came to the realization that, as he says, “You can teach a skier to be a film maker, but you can’t teach a film maker to be a skier.” Fortunately, he had experience in both realms and understood what his boss. His stars and his audiences wanted.
Though he had some experience in the genre, Bervy says there would be no “action film” without Mr. Miller. “Warren…created the action sports film genre as we know it today,” he suggests. Since that first film in 1949, Miller and his minions have continued to “raise the bar” of what the athlete and the filmmaker can do. Of the athletes he gets to work with, Bervy says, “these are the people who live their lives to the fullest and that is where this [film’s] theme was born from…. [They ski] like there’s no tomorrow.”
When asked what this latest film is about, Bervy responds. “It’s about skiing and living in the present and finding a way to distinguish yourself in whatever it is you do and using it to take you on the ride through life….As much as any team we’ve ever assembled, these athletes dream big, dare to fail and never think twice once the drop in on their run. The athletes embody this sentiment and live life as an example for us all.”
Though the people who watch the films may never actually be able to do what those in them can, all guests at these screenings will receive a free lift ticket to Sugarbush Resort and a discount at Eastern Mountain Sports, so when winter really comes, they will be ready! In the meantime, a Warren Miller film is about as close to the next best thing as you can get- So wax up and go!
