If you’re like me, this strange weather has your reeling. Is it spring? Winter? Summer?

I have no idea – especially after two consecutive weeks of shorts – one on vacation and one here in Boston. The only frame of reference I personally have is that Easter weekend is approaching – that holiday that falls sometimes in the snow of March and sometimes in the spring of late April. Talk about confusing. 

What’s not confusing is that this year, Easter and Passover fall on the same weekend. That means whether you’re eating kugel and tzimmes or ham with scalloped potatoes, most everyone will be feeling celebratory. Now we just have to hope for a little sunshine and that the daffodils and crocuses can hold on.  

We have lots and LOTS of ways to help you get in a celebratory mood for Easter/Passover weekend. First and foremost, our annual Kosher with a Kick event is this Sunday, April 1st at 7 PM. Tickets are available here, and at just $15 this is the best deal in town!

We have two wonderful partners – Chef Michael Scelfo of Russell House Tavern and Prism, the young adult initiative of the New Center. There will be lots of food, wine and conversation about the traditions of Passover and how to honor them while keeping your holiday feeling fresh and current. Chef Scelfo and TJ have joined forces for a fabulous pairing menu:

2005 Golan Heights Winery “Yarden” Blanc de Blancs

Carrot & Saffron Latke with Braised Beef Tongue & Horseradish paired with 2010 Mourre de L’Isle Syrah/Grenache/Mourvedre

Griddled Matzah Cake with Warm Chicken Liver, Fig & Walnut Salad paired with 2008 Galil Mountain Pinot Noir

Wood Smoked Brisket Knishe with Roasted Tomato, Fennel & Herb Sour Cream paired with 2007 Gush Etzion Winery “Nahal Hapirim” Cabernet Sauvignon/Merlot

Rugelach filled with Pine Nuts, Apricots and White Chocolate paired with the “Chag Sameach” – a cocktail made with L’Chaim vodka, fresh fig puree, mint and lemon

We will also have some Kosher for Passover white wines – including moscato – open for people to try. All kosher wines that night are 10% off per bottle and 20% off per case, so this is as great way to stock up for all your Kosher wine needs for Passover!

On April 5th we’ll be celebrating both holidays with a dual tasting of Easter and Kosher for Passover wines from 5-8. It’s also the day our rosés will hit the shelves, so we’ll be pouring lots of rosé as well.

On April 7th, Sweet Lydia’s will be on hand sampling her marshmallow creations – think peeps for grown ups. These little confections will make any Easter basket shine. We’ll also have Easter wine open and the folks from Goose Island beer will be sampling their fabulous brews as well. 

Whether it’s 40 degrees or 80 degrees, we’ve got you covered as we run up to these spring holidays. Make sure you join us for one of these fabulous events!

Women vintners, distillers and brewers are just coming to the forefront of the male-dominated beverage industry. And we’re not talking the Betheny Frankel’s of the world. We’re talking about women that are learning the craft and making exciting new products themselves after years of apprenticeships and studying. 

We’re celebrating these women pioneers on Sunday night with a five course pairing of cocktails featuring woman-made products with the fabulous food from Citizen Public (our current restaurant obsession!). Tickets are $15 and you can join us by purchasing them here. Everyone is welcome!

Here’s what we’ll be tasting:

Cocktail #1

Seelbach
Bulleit Bourbon, Triple Sec, Angostura bitters, Peychaud’s bitters, Alice Sparkling Wine

Cocktail #2

The Belle Epoque
Peak Gin, Fino Sherry, Lillet Blanc, orange bitters

Cocktail #3

Spring Sangria
Gaujald de Saint Bon Picpoul de Pinet, St Germain, fresh fruits & juices

Cocktail #4

Modern Tea
Appleton Estate Rum, black tea simple syrup,
fresh lemon, lemon bitters

Cocktail #5

Painkiller
Ron Zacapa 23yr Rum, cream of coconut,
pineapple, oj, nutmeg

At the top of TJ’s list of pet peeves about me, you might find this one:

Although I love food and consider myself passionate about the subject, I can be quite reticent about trying new things, especially things that I have convinced myself (usually at age 4) that I will never like. Case in point: oysters.

TJ tries and tries to get me to try things on this preconceived list of mine, but I refuse – over and over and over again. But that’s not what annoys him. What annoys him is that I always break down and eventually try the foods, but never when he is around. Case in point: mushrooms. I refused to let a mushroom pass my lips for the first 35 years of my life. I picked them out of stews, made a scene when they were incorporated into sauces and refused to eat them even in Italy. I wouldn’t even try truffle butter. But then I went to a cooking class with Gordon Hammersley and he made his open-face mushroom sandwich and I gobbled that thing down in a second. TJ was not present. Now I am mushroom obsessed. It drives him INSANE.

When it comes to beer, I have declared that I don’t like Pale Ale. I cannot explain to you why this is. But I always refuse to try it, even though TJ brings them home and talks about how much he loves them. Nope. Sorry, not gonna do it. 

Unless, of course, my friends Becky and Michelle show up on my doorstep with a six pack of Dale’s Pale Ale and a bag of chocolate chip cookies. Then I’ll crack that can right open and drink it down in no time. This is what happened last night. You can imagine how peeved TJ was when he got home and I informed him that “Dale’s Pale Ale is so great, I can’t believe you haven’t brought that home for me yet!” Very, very peeved.

 The attraction to Dale’s started in the name. Dale’s Pale Ale. The literary side of me approved instantly. Next, it’s in a can! Adorable. I felt a little bit redneck, a little bit rock and roll, and a little bit country. In essence, I felt a little bit like Kid Rock. But it’s still a craft beer, so I felt a little bit hipster too. Oskar Blues, the producer of said Pale Ale, describes Dale’s as having assertive, but balanced, flavors of pale malts and hops from start to finish. Although not a beer geek by any stretch, I would have to agree. It had a ton of flavor, but wasn’t too strong, my general issue with a lot of beer. It felt thirst quenching, but not insipid. Strangely, it tasted great with a chocolate chip cookie. 

There are a few left in our fridge and they’ve been calling my name since about noon. I will definitely be having one tonight. If you haven’t tried Dale’s yet, we keep them cold in our beer cooler at UG. Stop by and grab a six-pack for the weekend. You definitely won’t be sorry!

And don’t forget that the Cow and Crumb cookie tasting is TOMORROW from 2-5, not on the 17th as originally posted. Stop by to taste these fabulous locally made cookies and meet the owner. Who knows, maybe we will pair one of her cookies with a Dale’s Pale Ale! 

I’ve been obsessed before. Remember the effusive post about my Penguin SodaStream after I started making my own bubbly water? Ob-sessed. But at least for me, I sort of see these obsessions coming from very far off. Take, for example, The Rock. I started out thinking he was kind of an steroid-infused idiot. But I kept an eye on him. Then I noticed a passing resemblance to my husband. The next thing I knew I owned The Rundown. From there it was a very short slide down to obsession – the kind of obsession that has me waiting anxiously for the next Fast & Furious movie. He was a slow burn that turned into a full fledged flame, but I saw it coming the whole time. 

Not so this latest passionate, intense, and fiery obsession that took me by surprise on Sunday night. 

I blame a woman that I really know only as @hottentotty. Jesus, never trust a woman with such a sassy Twitter handle. She came to our event on Sunday night and sweetly, unexpectedly, gifted me with some Taza chocolate. Well, truthfully, she gifted The Urban Grape with a boatload of Taza chocolate, but I took it all home for myself. Ownership should come with at least one privilege, don’t you think? 

When TJ and I got home after the event, all I had in my stomach was roughly, no joke, ten deviled eggs in a bath of rum punch. I was feeling a bit peaked. To this uneasy stomach I added a slice of pepperoni pizza. Still not feeling quite right, I started to rustle through my bag of Taza chocolate. That’s when I first saw them – chocolate covered cacao nibs.

Hmmm, thought I, and popped the can with a satisfying fssssssst. First one, then another, then….

I started shoving those things in my mouth so fast I could barely breathe. What the hell is a chocolate covered cacao nib and why the hell does it taste SO.DAMN.GOOD? 

I can honestly – no, really, HONESTLY – say that I have had a bit of a jonesing shake for the cacao nibs ever since. Both nights I have stood eating them while making dinner and tonight I sprinkled them on top of ice cream. I let the babysitter have a few, but then got possessive when she expressed an interest in having a few more. I think I have finally found my equivalent to crack cocaine. I want in, and I want in all the way.

Should you seek out and buy some chocolate covered cacao nibs from Taza? I’m not sure I can recommend that. In fact, I am praying that the never-ending tin will one day run dry. I haven’t thought clearly since they appeared, and I fear I may never think clearly again. 

As for @hottentotty…I am torn. What a lovely, lovely woman. Seemingly so kind and sweet and friendly; though, I fear a trojan horse has made it through our walls. After all, what kind of she-devil comes bearing a gift such as this?! Fear the cacao nibs, my friends. Fear them and flee!

Last night’s event at UG was, in a word, fantastic. Jackson Cannon and Nicole Lebedevitch, from The Hawthorne in Kenmore Square, stopped by to teach a home mixology class. A recent Boston Globe article put Jackson among those at the top of the Boston Bartending Family Tree. All I can say is that when Jackson was asked how he knows when he has stirred a cocktail enough he answered, “I can just tell by the feel of the drink – the texture.” We’re not sure we have any idea what he’s talking about, but we’re seriously impressed. We’re feeling particularly proud of our old town, and the amazing cocktail creationists that populate it! To get a taste of this duo’s tasty cocktails, make sure to stop by The Hawthorne, next to ICO Bar, in a subterranian lair. 

All prepped up and ready to make a serious rum punch. 

The makings for a Vieux Carre. 

Grating nutmeg into the punch with panache and zest!

The finished product. Jackson taught us that punch should be a mix of strong and weak, sweet and tart. This was all of the above, with a perfect tartness that made your mouth water for more. 

This rum punch makes me so happy! (What I guess Lin was thinking)

A perfect French 75 (slightly askew…)

This French 75 makes me so happy! (There was a lot of happy going on last night)

Preacher man with rapt disciples. 

A single perfect Vieux Carre.

Nicole and Jackson batching Vieux Carre for a crowd. 

Now if I could just get Jackson to teach TJ how to make the Au Provence from Eastern Standard, I’d never have to leave the house again. 

Thanks to Jackson and Nicole for a pretty perfect night! Want to join us for the next in our series of Sunday night pop-up events? Click here!