A Taste of the Book: Great Food Events at the Wellesley Booksmith

The Wellesley Booksmith has long been one of my favorites for children's books. The store has a table with little chairs and a big stuffed cushion that just invites my boys to sit down and snuggle up while I read from a selection of stories.  They have all my old favorites from "Cloudy with a Chance for Meatballs" to books by P.D. Eastman. But they also have a knowledgeable staff that carefully orders books that are as beautiful visually as they are to read. It is impossible for me to leave without buying 3 or 4 or 5. Between the low price, knowing I am supporting a great store, and the pleasure of reading these books to my boys, always makes it worth it. 

If possible, I have become a bigger fan of the store as they have teemed up with the Culinary Guild of New England to feature a series of speakers who are wonderful chefs and people who care about good food.  

I recently attended a lovely event in which they hosted 3 fascinating people: Chef Peter Davis of Henrietta's Table and author of "Fresh and Honest;" Jennifer Verrill Faddoul, from Verrill Farm (and baker of their incredible scones); and Janet Christensen of the Boston Public Market.  Each person spoke for 10 minutes about their passion and connection to local and sustainable foods, and then we all enjoyed some treats that were prepared by Chef Davis from his book.  

I took so much away from the evening, but each speaker had a few particular gems.

From Peter Davis: first, I was fascinated by the concept of his book. In "Fresh and Honest" he features interviews with farmers and purveyors that grow the products that he uses at his restaurant. He then matches them with a dish. For example, he served us spinach salad (from Sparrow Arc Farm in Maine) with chevre from Westfield Farm, along with pumpkin soup with sugar pumpkins from Verrill Farm.  He shared his years of trying to rely on local producers for his restaurant, as well as his connection to the working farms in New England. He also highlighted farms that have an educational bend, such as The Farm School in Athol that allows city kids to spend time on a farm and, in Chef Davis words, "It transforms the kids that are there. The class bully becomes the quietest one and some other kids goes right in there and just start milking the cows." I asked Chef Davis how he responds to people that believe that local food, being more expensive, is elitest. He noted, "It isn't that much more money because the quality and shelf life is so much better. If you buy mesculun at the supermarket, it can become compost in 3 days. But buy it at a farmer's market and it is good for a week. Also, the fresher items are, the healthier."  On a practical note, he pointed out that you can buy a significant amount of root vegetables at farmer's markets and farms such as the Verrill Farm now and store them in a cool place to use all winter.  He reminded us that by shopping at the farms and farmer's markets, we are directly supporting farmers. As he pointed out, "farmers are up from sunup to sundown plus.  Everyone thinks that farmers take the winter off. But they spend all year planning."  Finally, I was intrigued by his point that it matters less whether a farmer is organic, than getting to know the individual farmer and washing greens well. As Chef Davis pointed out, the regulations around getting organic certification are so complicated and expensive, that great farmers use organic methods without the term. 

Jennifer Verrill gave us a direct sense of the work on the farm. She grew up on the farm with her parents, Stephen and Joan. I didn't realize that Verrill Farm actually consists of 140 acres of farmable land, and 100 acres of conservation land. But it did help me to understand why the land surrounding the farm is so beautiful. She described the evolution of Verrill from a dairy farm, to a farmstand, to the addition of the bakery, to the recent opening of their new farmstand. (The first collapsed in a fire last year.)  She also shared her tips for encouraging children to enjoy their vegetables: take kids to farms, bring them to festivals, let the dig and get dirty, compost at home or at school.

I was captivated by Janet Christensen for a few reasons. First, this unassuming looking woman is the foundation of so much, yet unlike many stars, I doubt that more than a handful of people know her name. Yet I came to realize that she is one of the core (if not THE core) figures in the creation of so many farmer's markets in Massachusetts. She has worn more hats than I could ever do, including being the education director at the Mass. Dept. of Food & Agriculture, Food Editor at the Boston Herald-Traveler and the founding member of the Boston Public Market Association.  The Association is trying to create a year round indoor Public Market, similar to Pike Place in Seattle, that can provide Boston residents with farm fresh goods through the winter and without having to battle summer rains.  Janet Christensen pointed out that prices at a farmer's market are actually a "bargain" as farmers work so hard trying to "feed the nation."  Janet educated us about the need for a winter market, the benefit of the farmer's markets in general and the complicated politics that accompany those endeavors.

I left the evening inspired by their words and commitment to providing our families with good food and am appreciative to the Booksmith for hosting the event. 

Next up:  On Tuesday, November 10th, Lidia Bastianich will be signing copies of her new cookbook, Lidia Cooks from the Heart of Italy from 5:00 to 6:30 before she heads over to Alta Strada for a special dinner.  Then, just one week later, on November 17th, Chef Barbara Lynch will have a discussion before providing a tasting of items from her new cookbook, Stir.  This is a free event, but you are encouraged to call the Booksmith and RSVP.

Wellesley Booksmith, 82 Central Street, Wellesley  781-431-1160

Henrietta's Table, 1 Bennett Street (in the Charles Hotel), Harvard Square, Cambridge, 617-661-5005

Verrill Farm, Concord 

Boston Public Market Association

2 Reasons to go to Newtonville

In Newtonville are two great places that I am tempted to say are worth the drive.  Bread and Chocolate Café-This place is so easy to miss. But once you discover it, it is hard to resist  .I have gone out of my way to pick up their ginger and chocolate scone. Their scones consist of huge chunks of whatever special addition they are using that day, just binded together with enough cakey scone.This means that dark chocolate is nestled right up against the spicy ginger. The recent pistachio-apricot had entire nuts that retained their crunch, making each bite a complete pleasure. I also enjoyed a sweet corn scone with sage. The piney sage was an unexpected taste in the moist scone. They have a range of decadent cupcakes, tarts, cupcakes, crossants and coffee cakes. They also offer savory items such as salads and sandwiches. Pam of Cave Cibum also told me that they have delicious cannelles (one of my absolute favorite foods), but I haven't been lucky enough to see them when I stop by. One more reason to return.  Last tip: I came across chef and owner Eunice Feller selling their goodies at the Newton Farmer's Market this summer, so check for them when the market opens again next spring.  

Taste Cafe: Just across the street is the unassuming Taste Café. (In fact I never would have thought to stop here if Pam hadn't pointed this place out to me, as well.) Owner Nik Krankl took over this cafe in 2008. This place is unusual for a few reasons. First, unlike most coffee stores, Nick rotates the type of espresso that he is offering. Believing that customers will enjoy trying a range of good espresso, he spends a day making sure he has pressed it perfectly. In fact, to make sure it was just right, Nick bought a Synesso espresso machine. Why is this so special? Because he can calibrate the machine to just the right degree for each new espresso. He also started using High Lawn milk from the Berkshires. This delicious milk adds a distinct richness to each sip. I know little about how to make a good espresso, but I can tell you this-not only are his cappuccinos actually beautiful, but it was just delicious. They also just expanded their menu and have crepes, sandwiches and salads, which I haven’t yet had a chance to try.

Bread and Chocolate Café 108 Madison Avenue, Newtonville 617-243-0500
Taste Cafe 311 Walnut St., Newtonville 617-332-6886

Technicolor, Tofu and Homemade Dumplings: H-Mart in Burlington

Yes, I am one of those people who frequently checked the Chowhound posts to find out when H-Mart in Burlington, the enormous Korean grocery store, would open.  I am also one of those people who has been disappointed by the slow demise of Super 88 in Allston into a skeletal store with limited options. While Super 88 has started to improve again, it was hard to ignore the positive reviews of people who had visited other H-Marts in the country.

I have to say, after one visit, I am definitely a fan.  Like the Super 88, H-Mart has two separate parts: the grocery store and the food court.  When you first walk in, you enter at Tous Les Jours, a Korean-French bakery.  

In addition to rich tarts, you can get baked goods filled with sweet creams, red bean paste or coconut amongst other yummy choices.  There is also a sushi stand, a noodle stand and one offering Indian food.  

However, I am glad that I found my way to Young Chow Loo. Opened by Hyung Tae Park and his wife Eun Sun Lee, they just moved to the United States from Korea two months ago to open this little restaurant!  In the back, I was told they have a "famous chef" who makes everything, from noodles to soups, by hand.  I tried the homemade King dumplings that were prepared by the owners themselves. 

I enjoyed watching them fold the dough around the pork and vegetable filling.  And the dumplings were wonderful. They were similar to Chinese steam buns-soft, doughy and perfect when dipped in soy sauce.  They alone were worth the trip.  Next time I will try the Jin Pang or dumplings filled with sweet bean. I also ordered the Kkan pung gi.

 It is listed as "chopped roast chicken" but it is actually pan fried chunks of chicken coated in a hot-sweet Korean sauce and served with a rainbow of vegetables and chili peppers. Eat it immediately while it is still crisp.

The store itself offers more than just Korean foods. There was a large assortment of Indian spices and curries, as well as Chinese, Japanese and Thai foods.  In the back you can buy everything from fabulous chopsticks for toddlers (my son loves his!) to rice cookers.

However, the Korean selection is fantastic. There are tofus of every style, buckets of homemade pickled vegetables and kimchi, house made Korean bbq beef and pork, and multicolored prepared vegetables including many that I had never heard of. 

You can try fresh, frozen or packaged desserts.  There is an entire aisle of noodles and ramen!  Or you can wander among the enormous produce section that included everything from "banana flower" to Asian pears to fresh dates. 

 The prices are reasonable and, unlike the Super 88, everything is labeled in English which is perfect if you are not fluent in Korean!  

I made sure to buy my share of one particular discovery: Hi Chew mango.  The blog world introduced me to this candy that is reminiscent of Starburst but tastes like the freshest of mangoes. It comes in other flavors, but this is my favorite...so much that I bought 10 packs!  

Until my family and I can afford to head to Korea, we will be happy to explore H-Mart.

H-Mart, 3 Old Concord Road, Burlington MA, 781-272-0320

Stir, The Cookbook, By Barbara Lynch

Chef Barbara Lynch's new cookbook, Stir, will be published on November 2nd. Houghton Mifflin generously provided me with a galley copy of the book.  It is a great read for people who simply want to get a sense of Chef Lynch as a cook and to have a glimpse into her recipes.  It gives an insight into  the rich cooking at her restaurants such as Number 9 Park, Sportello and B & G Oysters.  Few people may actually attempt to recreate her prune-stuffed gnocchi with fois gras, but they can at least read how she creates them at Number 9 Park.  It also gives those of us who fondly remember a dish, such as the tomato jam at Sportello, the chance to recreate it at home. 

Confident cooks will also enjoy this book.  One dish, such as chicken meatballs, includes directions for breaking down a chicken and grinding your own meat.  More experienced chefs could either manage this with Chef Lynch's directions, while others (like me) will feel comfortable picking up ground chicken at the store. There are also wonderful tips throughout the books, such as how to use a gnocchi board or the need for a ricer to make perfect mashed potatoes.  

Be forewarned that many of the recipes include ample eggs and cream. For example,  the recipe for homemade pasta calls for 6 egg yolks, while turnips are simmered in over 2 cups of cream! However, this also means that you can use these recipes for times you want to be indulgent, such as Thanksgiving or having good friends over for dinner. There are also recipes for salads and light sauces.  

I chose to cook a meal from the book. I started with a salad with a fabulous golden raisin, pine nut vinaigrette.  Next, I tried the quick chicken liver pate. It was good, though I used a bit too much port which made the dish too sweet.

The main dish was her "Poulet Au pain" or chicken wrapped in dough. Chef Lynch herself had recommended this dish when I interviewed her over the summer. And it was, in fact, as good as I had hoped. Not only was this incredibly simple to prepare, but it looks fantastic. Best of all, it is best made in advance, so it is perfect for cooking on a weekend afternoon.   While one taster declared it too rich, my husband and sons couldn't stop eating the buttery shell that was heavenly soaked with chicken fat. The chicken itself was juicy and flavorful. 

I served it with B & G Coleslaw.  It also took just a few minutes to prepare with the help of a Cuisinart to shred the cabbage and carrots and a jar of mayonnaise. FoodieDaddy preferred it without onions, but we all agreed it was delicious and went perfectly with the chicken. 

If there is one reason to buy this book, though, it is the recipe for "My Favorite Chocolate Cookies."  I knew these would be rich as they included 2 1/2 sticks of butter, 2 cups of chopped chocolate and cocoa!  I was also thrilled that they are egg-free for my egg-allergic sons. 

 They were quick to prepare and disappeared just as quickly.  They were crumbly, tender and rich. They had a perfect balance of salt, sugar, and, were, of course, deeply chocolatey.  Instead of chopping up a bar of bittersweet chocolate, I used a Trader Joe's bar with almonds which added another delicious layer of texture.  My mother pointed out that they would be heavenly with ice cream. I just kept devouring them with glasses of milk.  I also loved that I could throw the frozen dough in the freezer to bake when I craved them.  This will, without a doubt, be the recipe I use when I need to bring a plate of cookies somewhere. It is that perfect.

Finally, a friend tried the "Slow-Roasted Clams with Spicy Tomato Sauce." She loved it so much that she went on to make it about 6 more times!

She noted that with the exception of the clams, you can easily make this with ingredients that you have in your house, with almost no work.  She also enjoyed the pepper agrodolce (or sweet-sour sauce.)

For a good read, a phenomenal cookie recipe and some treats, you can buy Stir at bookstores on November 2nd, 2009.

Learning about Fair Trade at Eat, Drink and Be Fair

From the Outside In, "Eat, Drink and Be Fair" at the Artists for Humanity Center

Blogging has become an increasingly complex political terrain, especially when "freebies" are involved. Whether it is the Federal Trade Commission trying to set standards, or bloggers themselves struggling with the line between advertising, reviewing and recommending, it can be infinitely messier than it appears on the surface.

When I began this blog it was never with the intent (or even idea) that I would receive anything free. The goal was simply to share what I already do: find wonderful food, restaurants and recipes that my family enjoys.  I also have always tried to focus on independently owned places, to highlight chefs who use sustainable and local foods, the joys of organic food and to emphasize the benefits of shopping at farmer's markets and farm stands. 

So when I am offered the chance to learn more about a socially conscious business, I am more than happy to listen. And, if it includes some free samples, that is simply a wonderful benefit. 

That being said, when Green Mountain Coffee invited me to two different events to showcase Fair Trade, I was pleased for a few reasons. First, two of the events featured Will Gilson, a chef that I had followed for a few years.  Second, I am a coffee fiend, incapable of starting the day without grinding my beans and sitting with a cup or two.  Finally, I have long been a supporter of Fair Trade products, even if I wasn't 100% sure as to what that meant.

The advantage of this opportunity was the chance to learn more about coffee itself and Fair Trade.  And, sure, while a skeptic could claim that I was being sold a line, it is hard not to want to support an effort to support an organization that helps local communities to empower themselves and help get themselves out of poverty.  

It is hard to condense Fair Trade products to a few lines and their website (as well as Green Mountain Coffee) can give you the full story. However, these events made me aware of a few key points.  First, Fair Trade certification itself means that a local community (for example in Kenya, Nicaragua or Sumatra) gets, amongst other benefits: a guaranteed minimum price for their products, support for small scale farmers to organize democratic cooperatives, a "social premium" to help communities improve water, education, health and infrastructure, and education to improve their products themselves.  There is also a movement to create have Boston be one of the first "Fair Trade Cities." Again, the criteria is quite extensive, but ultimately it means that Boston would make a concerted effort to get its products from Fair Trade certified communities.  

Green Mountain Coffee currently offers over 41 types of Fair Trade certified coffees. On our night at Garden at the Cellar we sampled the Sumatra Lake Tawar and the Kenyan Highlands Cooperatives. These are available at a range of grocery stores, and, yes McDonalds!  I prefer the espresso brand, whole bean, as I tend to drink very dark roast coffee. In fact, my favorite GMC type is the espresso for the Keurig coffee brewers.

Yet Fair Trade certification goes beyond coffee and includes vanilla, bananas, honey, cocoa, chocolate, tea and sugar. 

At a follow up event, titled "Eat, Drink and Be Fair," 4 chefs were given the opportunity to create courses that focused on these Fair Trade Products.  Chef Will Gilson and sous chef, Paul Callahan (from Garden at the Cellar and The Herb Lyceum) prepared "Fair Trade Smoked Sirloin with Banana Squash Puree and Green Mountain Fair Trade Coffee Sunchoke Gravy. I loved the topping of Taza chocolate nibs.

Chef Richard Garcia  and sous chef, Matthew Maue (Tastings in Foxborough) offered up a "Sea Urchin and Green Mountain Fair Trade Coffee Vanilla 'Cappuccino'.  Despite not loving sea urchin, this dish was creamy and delicious. The coffee added a bitterness that broke the richness of the soup. 

From Bambara, Chef Jay Silva cooked a coffee crusted pork tenderloin with a heavenly sweet potato puree.  

Finally, the official winner of the event was Peter McCarthy of EVOO in Somerville, created a wonderful Green Mountain Fair Trade Dark Roast Coffee Marinated  Duck Breast with Verill Farm's parsnip puree and pickled pumpkins. 

 I loved the crisped duck skin that he served on top, but the pickled pumpkins were persuasive enough to make me want to hide a few of our jack-o-lanterns!

Other vendors were there as well, such as Ben and Jerry's who shared their fabulous Fair Trade chocolate macadamia ice cream, and OKE Equal Exchange bananas.

The food was wonderful, but the highlight of my night were the moments that we had a chance to hear directly from coffee producers from Guatemala. While my Spanish is amateur, at best, I was able to understand from these men, how much the extra money and support allows their communities to be more healthy and to offer better education to their children.  

Lastly, the event was held at the Artists for Humanity Center in South Boston. This was another discovery that I hope to come back to in a later post.  The center itself was a beautiful space that made use of recycled materials in wonderful ways. For example, the bathroom was created out of the materials that came from the original structure.  It was actually the first LEED certified building in Boston.  More importantly, the Center houses art classes and paid art jobs for Boston youth!  I am grateful for the chance to have been introduced to this place and what it offers teens. 

Fair Trade and TransFair

Boston Fair Trade

Green Mountain Coffee/Fair Trade

Garden at the Cellar, 991 Massachusetts Ave., Cambridge 

The Herb Lyceum, Groton

Tastings, Foxborough

Bambara, Cambridge

EVOO, Somerville

Artists for Humanity, South Boston

Snakes, Snails and Homemade Challah

At its best, a warm loaf of challah, or egg bread, is tender, moist and waits patiently for butter or slathers of delicious jam.  However, unless you are lucky enough to live right near a bakery, you either need to buy it frozen or make your own. Until recently, my oldest son couldn't eat eggs. Yet, this year, our allergist gave us great news-he could eat baked goods with eggs! I don't understand the science, but I do know the joy of watching him create "snails" (round challah) and "snakes" (braided challah.)  

Although there are many recipes for challah, this is one of my favorites.  First, it is very easy and surprisingly quick as the bread only needs one rise.  This semi-sweet, eggy version is best right out of the oven. By the next day, or even later the same day, it is very dense. However, it is fantastic for grilled cheese, french toast or for almond butter sandwiches.  I suspect that you could also freeze the dough once it has risen and bake it on a future occasion. The bakery that created it is long closed, so if you want to try it-you will need to make it yourself!

When I make this with my son, I help him create mini-challahs (using 12 inch "snakes") .

Adapted from Tuler’s Bakery Challah (Egg Bread) and published in the Boston Globe

 Makes 4 loaves of  Challah

 2 level tablespoons yeast

¾ cup sugar (I often use less)

2 cups lukewarm water

5 eggs, lightly beaten

1/3 cup vegetable oil

10 cups flour plus some for rolling the dough

1 ½ tablespoons salt (preferably kosher or coarse)

 Optional Glaze: 1 egg, beaten with 1 tablespoon water.

In the bowl of an electric mixer, stir together the yeast, 2 tablespoons of the sugar and 1 cup of the water. Let stand for 10 minutes or until beginning to foam.

Stir in the remaining sugar, water, the 5 eggs, and the oil.  Add 7 cups of the flour and the salt and stir well. Change to the dough hook, add 2 more cups of flour and continue to knead for 5 to 10 minutes, adding the remaining cup of flour as the dough becomes sticky.

Turn the dough out onto a well flowered board and continue to knead for 1 to 2 minutes. This is a sticky dough. You don’t want to add too much flour or it will become dry. Divide the dough into 4 pieces. 

Using your hands and a lightly floured board and working one piece at a time, roll the dough into a rope about 18 inches long, making sure one end is fatter than the other. Beginning with the fat end, wind the dough into a coil, tucking the thinner end under when the dough is in a tight spiral shape.  Pinch the end into the dough. Repeat the process with the remaining ropes.

Sprinkle 2 large baking sheets with cornmeal and place the 4 loaves on the sheets. Cover with a towel and set in a draft-free place until double in bulk, around 1 ½ hours.

Preheat the oven to 350 degrees. In a small bowl, lightly beat the egg and 1 tablespoon water with a fork. Lightly brush the bread with egg glaze and bake in the preheated oven for 35 to 45 minutes, switching the sheets midway through baking, or until the bread is deep golden and hollow to the touch when tapped in the center.

Remove the bread from the oven and set them to cool on a rack until they cool to room temperature. If you are going to use the breads the same day, wrap them well in plastic wrap and foil and freeze until ready to use.

Barbara Lynch's Stir, Plum Produce, The Butcher Shop and a Meal At Sportello

On the day I was going to interview Chef and Owner, Barbara Lynch at her restaurant, Sportello, I thought I would spend the morning checking out a number of her businesses and restaurants. I started in the South End at…

Stir-Stir wears two hats (and is pictured above). In the evenings, Stir is the host kitchen for cooking demonstrations (and meals) by Barbara Lynch's chefs. What wasn’t clear to me, though, until I walked in, was how unbelievably intimate this space is. So often cooking classes take place at a distance. However, it was clear to me that taking a class here would be a true learning experience. I would visit Stir everyday if I lived any closer, as Stir is also an amazing library of over 300 books (cookbooks, travel books and books about wine and spirits.) It also has a cozy window seat. You can come in to browse, or become a member and borrow up to 3 books a month.

Plum Produce-In this postage stamp of a store, manager Victoria Kelly was just setting up as I arrived. Plum Produce gets farm fresh produce each day from Verrill and Siena Farms in Concord. They also offer pastas and other assorted items.

The Butcher Shop-You can sit down for lunch or dinner at the Butcher Shop, buy prepared foods, such as sauces or purchase meats ranging from homemade pates to sausages. I didn’t get a chance to stop at B & G Oysters (also in the South End) and haven’t yet found a night special enough to fully enjoy Number 9 Park (in Beacon Hill), though like many of us, I hope to try both places.

Instead I headed over to Sportello, located in the Fort Point area to eat a meal before interviewing Chef Lynch. Sportello is located about a block away from the Children’s Museum. Sportello was bustling on the day I was there, with a range of people perched on counter seats. I enjoyed the open kitchen and the opportunity to watch lunch being prepared. One of my favorite elements of the meal, came first-homemade fresh fig jam sitting on top of whipped ricotta and sitting in a pool of olive oil. Honestly, I may return for this alone and may have to hunt down some fresh figs to try and recreate it. I also enjoyed my salad. It was listed as a “Beet Salad. Pistachio. Feta Cheese.” What actually arrived was a gorgeous plate of fresh greens intertwined with fresh herbs from Verrill Farm. The striped beets were a lovely pink and were delicious with the French feta. The salad was perfectly dressed with a pistachio vinaigrette. This alone could have been a meal when combined with the bread, cheese and fig starter.

Chef Colin Lynch treated me to a taste of the Cacciucco. I expected a bouillabaisse style soup, but what arrived was much more flavorful. Floating in the broth were perfectly cooked shrimp, mussels, clams and calamari against a piece of grilled bread. The broth was clearly a labor of love and tasted of the essence of the sea.I also tried a half order of the Ricotta Ravioli with Duck Polpetti (meatballs of sorts), radicchio and pecorino. This rich dish would be perfect in the fall. I am not sure I could have identified the sauce and meatballs as made from duck, but they were very good, though a tad salty and strong for my palate. I did like the delicate ravioli.

However, I really enjoyed the “Farfalle with Clams, Mussels and Radish.” Again, this was a dish whose name didn’t do justice to how good and complex it was. The homemade and toothsome farfelle were served with perfectly cubed potatoes, slivers of radish and garlic, and plump mussels and clams. It was topped with simple olive oil and butter sauce. This was comfort food at its best. I could eat this every day.

Sportello also has a bakery and café area where you can take sweets or savory items to go. Although I thought the toasted marshmallow top cupcakes looked great, I couldn’t resist buying a chocolate-olive tart. Honestly, it may be an acquired taste!  My favorite of the treats we bought was the hazelnut macaroon filled with a dark chocolate filling. They also have pizzas on brioche dough. You can buy ones that are sweet (e.g. with pistachios and ricotta) or savory. Note, too, that the recipe for both of these treats are in Barbara Lynch's new cookbook, Stir, which will be published in November.  Also, f.y.i. she will speaking at the Wellesley Booksmith on November 17th at 7:00. Call to reserve a spot.

No. 9 Park, 9 Park St., Boston 617-742-9991
B&G Oysters, 550 Tremont St. Boston 617-423-0550
The Butcher Shop, 552 Tremont St. Boston 617-423-4800
Sportello, 348 Congress St., Boston 617-737-1234
Plum Produce, 106 Waltham St, 617-423-PLUM
Stir, 102 Waltham St, 617-423-STIR
9 at Home (Catering)
Drink, 348 Congress St, 617-695-1806

Stir, the Cookbook, will be published by Houghton Mifflin on November 2nd.