C. Paul Luongo on WBZ RADIO
Tuesday, December 23, 10 PM
1030 ON YOUR AM DIAL
C. Paul Luongo, President, C. PAUL LUONGO COMPANY, Public Relations & Marketing, Boston will appear with Raphael Oliver, General Manager, TOP OF THE HUB and Richard Kolac, Vice President, COMMONWEALTH WINES on Nightside with Dan Rea to discuss food, wine, restaurants in Boston and Nationwide.
The show airs in 38 States. Gift certificates to the STANHOPE GRILL (Jurys Hotel), TOP OF THE HUB, Fathoms Restaurant at the NEWPORT MARRIOTT and Starbucks will be awarded to the radio audience who call into the show.
So stay tuned! Merrie Christmas.
Monday, December 22, 2008
Tuesday, November 11, 2008
Thanksgiving Dinners
Exclusive to the Back Bay Sun
GOURMET THANKSGIVING DINNERS IN BOSTON
By C. Paul Luongo
THE INTERCONTINENTAL HOTEL, Boston 510 Atlantic Avenue
MIEL BRASSERIE PROVENCIALE - 11 AM to 3 PM - 617-217-5151
Thanksgiving Day Brunch - $68 Adults, $30 Children, plus tax and gratuity: $13 Parking Validation for 4 hours, Credit Card number required for parties of 6 or fewer. 6 or more requires credit card and photo ID.
Harvest Buffet
Salads
Mesclun Greens, Frisee and Watercress
Vegetable Provencal Salad
Haricot Verts with Toasted Almonds and Parsley Vinaigrette
Truffle-Scented White Asparagus and Wild Mushroom Salad
Caesar Salad with Parmesan Croutons
Raw Bar
Oysters on the half shell
Clams on the half shell
Shrimp Cocktail
Carving Starving
Roasted Turkey, Cranberry Compote, Gravy
Prime Rib, Dijon Mustard Horseradish Cream, Au Jus
Hot Station
Chestnut Honey Glazed Salmon
Medley of Vegetables au Gratin
Grilled Corn and Roasted Acorn Squash
Caramelized Onion, Chestnut and Corn Bread Stuffing
Desserts
Assorted Mini Desserts to include -
Bourbon Chocolate Pecan Pie, Pumpkin Pie,
Apple Cinnamon Pie, Assortment of Cheese Cakes,
Chocolate Mousse and Assortment of Crème Brulee
Selection of Juices and Soft Drinks,
Hot Apple Cider, Coffee and Teas
Upon Arrival
More –
Page 2 of 2
Thanksgiving Dinner is served from 5-11 PM, with a 4-course menu at the same prices as above.
THE FAIRMONT COPLEY PLAZA, Copley Square, Boston, 617-267-5300
Thanksgiving Day Brunch in the Oak Room
Three-course brunch menu with a choice of appetizer, entrée, a baker’s basket and the dessert buffet: 11:30 AM to 2 PM - $35 per person. Children under 5 are free. Dinner will be a la carte from 5:45 PM to include slow-roasted turkey, accompanied by chicken and apple sausage cornbread stuffing with cranberry chutney and turkey gravy.
Turkeys-To-Go is offered as a perfect choice for those who prefer dinner at home. The FAIRMONT COPLEY PLAZA will handle the cooking and baking. The hotel can prepare a fully-cooked, ready-to-serve dinner for four at $190 or eight people for $235, packaged with all the necessary trimmings, including an apron!
The TURKEY-TO-GO DINNER includes –
A 14 or 20 pound roast turkey Butternut Squash
Stuffing Gravy and cranberry sauce
Mashed potatoes Corn muffins, rolls and butter
Green beans Choice of pumpkin or apple pie
Carrots (Dinner for 8 includes one of each)
In addition to this delectable meal, Turkey-To-Go includes re-heating and serving suggestions. All Turkeys-To-Go orders must be received by 12 Noon on Monday, November 24th.
The STANHOPE GRILLE at JURYS HOTEL - 350 Stuart Street, Boston - 617-266-7200 is offering 2 Prix Fixe Menus at $72 and $60 with a children’s option available.
TOP OF THE HUB RESTAURANT & LOUNGE - Prudential Tower - 800 Boylston Street – Boston - 617-536-1775. 4-Course Menu, Adults $58, Children $25 (6-12), Children under 6 dine free. Dinner served 11 AM to 8 PM. Entertainment by the Brian McCree Group from 4-8 PM. There’s a Thanksgiving Lounge Menu that includes Chicken Lollipops $13, Roasted Butternut Squash Soup $7, Fried Judith Point Calamari $14, Grilled Angus Burger $15 and Spiced Pumpkin Bread Pudding $9.
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
GOURMET THANKSGIVING DINNERS IN BOSTON
By C. Paul Luongo
THE INTERCONTINENTAL HOTEL, Boston 510 Atlantic Avenue
MIEL BRASSERIE PROVENCIALE - 11 AM to 3 PM - 617-217-5151
Thanksgiving Day Brunch - $68 Adults, $30 Children, plus tax and gratuity: $13 Parking Validation for 4 hours, Credit Card number required for parties of 6 or fewer. 6 or more requires credit card and photo ID.
Harvest Buffet
Salads
Mesclun Greens, Frisee and Watercress
Vegetable Provencal Salad
Haricot Verts with Toasted Almonds and Parsley Vinaigrette
Truffle-Scented White Asparagus and Wild Mushroom Salad
Caesar Salad with Parmesan Croutons
Raw Bar
Oysters on the half shell
Clams on the half shell
Shrimp Cocktail
Carving Starving
Roasted Turkey, Cranberry Compote, Gravy
Prime Rib, Dijon Mustard Horseradish Cream, Au Jus
Hot Station
Chestnut Honey Glazed Salmon
Medley of Vegetables au Gratin
Grilled Corn and Roasted Acorn Squash
Caramelized Onion, Chestnut and Corn Bread Stuffing
Desserts
Assorted Mini Desserts to include -
Bourbon Chocolate Pecan Pie, Pumpkin Pie,
Apple Cinnamon Pie, Assortment of Cheese Cakes,
Chocolate Mousse and Assortment of Crème Brulee
Selection of Juices and Soft Drinks,
Hot Apple Cider, Coffee and Teas
Upon Arrival
More –
Page 2 of 2
Thanksgiving Dinner is served from 5-11 PM, with a 4-course menu at the same prices as above.
THE FAIRMONT COPLEY PLAZA, Copley Square, Boston, 617-267-5300
Thanksgiving Day Brunch in the Oak Room
Three-course brunch menu with a choice of appetizer, entrée, a baker’s basket and the dessert buffet: 11:30 AM to 2 PM - $35 per person. Children under 5 are free. Dinner will be a la carte from 5:45 PM to include slow-roasted turkey, accompanied by chicken and apple sausage cornbread stuffing with cranberry chutney and turkey gravy.
Turkeys-To-Go is offered as a perfect choice for those who prefer dinner at home. The FAIRMONT COPLEY PLAZA will handle the cooking and baking. The hotel can prepare a fully-cooked, ready-to-serve dinner for four at $190 or eight people for $235, packaged with all the necessary trimmings, including an apron!
The TURKEY-TO-GO DINNER includes –
A 14 or 20 pound roast turkey Butternut Squash
Stuffing Gravy and cranberry sauce
Mashed potatoes Corn muffins, rolls and butter
Green beans Choice of pumpkin or apple pie
Carrots (Dinner for 8 includes one of each)
In addition to this delectable meal, Turkey-To-Go includes re-heating and serving suggestions. All Turkeys-To-Go orders must be received by 12 Noon on Monday, November 24th.
The STANHOPE GRILLE at JURYS HOTEL - 350 Stuart Street, Boston - 617-266-7200 is offering 2 Prix Fixe Menus at $72 and $60 with a children’s option available.
TOP OF THE HUB RESTAURANT & LOUNGE - Prudential Tower - 800 Boylston Street – Boston - 617-536-1775. 4-Course Menu, Adults $58, Children $25 (6-12), Children under 6 dine free. Dinner served 11 AM to 8 PM. Entertainment by the Brian McCree Group from 4-8 PM. There’s a Thanksgiving Lounge Menu that includes Chicken Lollipops $13, Roasted Butternut Squash Soup $7, Fried Judith Point Calamari $14, Grilled Angus Burger $15 and Spiced Pumpkin Bread Pudding $9.
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
Tuesday, June 10, 2008
America's Oldest Restaurant
AMERICA’S OLDEST RESTAURANT
DURGIN-PARK
340 Faneuil Hall Marketplace
Boston, MA 02109
Lunch: 11:30-2:30 pm
Dinner: 2:30-10 pm
Open 7 Days
All Credit Cards Accepted
Reservations Accepted
Telephone: (617)227-2038
Seana Kelley, General Manager
By C. Paul Luongo
In 1827 John Durgin and Eldridge Park food merchants in Faneuil Hall Marketplace, Boston decided to open a restaurant for the merchants who came to buy produce and meat in the stalls.
Today the place remains the same with the red-checkered tablecloths on the second floor, ceiling fans (now with air-conditioning) and the wait staff friendlier than in years past when rudeness was the accepted norm.
In 1972, the Kelley family purchased the restaurant to provide Yankee fare prepared fresh daily. Only three families have owned it since the Civil War. Ark Restaurants in New York is now the owner.
Authentic Yankee dishes like Potted Beef with Onions ($7.95), hand-patted fish cakes ($8.95), broiled scrod ($14.95 to $19.95) oyster stew ($15.95) and creamy chowder ($4.95) are still served with blocks of corn bread. Short-ribs ($9.95), a long-time stalwart, served with vegetable, potatoes and corn bread, are only served at lunch because there is usually none left over for dinner.
Real strawberry shortcake made with home-made biscuits ($5.95), and whipped cream, Indian pudding ($5.95), and coffee jello made with real coffee grinds ($3.95), (just like the pilgrim’s made), are still popular desert items.
It’s also one of the few places in Boston to offer Yankee pot roast ($10.95) lunch and ($13.95) dinner, formerly offered at popular Boston cafeterias such as Hayes and Bickford’s and the Waldorf.
The dining area (25 tables for 250 diners) is situated high above the sidewalk up a long flight of stairs. There’s a bar and smaller dining room on the ground level with outside tables.
More -
Cooked entrees are elevatored down via dumbwaiter from the third floor kitchen to the waiters’ station in the second-floor dining room.
Seating is communal style with diners joining others at various tables. Singles are usually directed to a table called Clam Chowder because of the painting above it.
All potatoes are inspected for imperfections before they are mashed and the carrots are peeled by hand. Corned beef is corned on premises and apples are peeled one by one in a hand-cranked gadget, and then made into applesauce. Gravy for turkey dinner comes from a roux that is whisked constantly until thick and mahogany brown. Everyone is trained the Durgin-Park way, no culinary school graduates here!
Today’s menu includes Poor Man’s Roast Beef ($10.95), Prime Rib of Beef (Yankee cut), 20 oz ($28.95), Roast Loin of Pork ($16.95), Lobsters range from ($29.95 to $55.95, 2 ¼ lb), pastas are ($14.95 to $16.95), New England Clam Bake is $48.95.
There is a DURGIN-PARK COOKBOOK ($19.95) available along with other DURGIN-PARK souvenirs.
My companions and I dined at DURGIN-PARK recently and here is our report.
We began our meal with appetizers of fried clams ($21.95) and Steamers ($19.95). The fried clams were delectable with a mix of small and large clams (my favorite) and the steamed clams came in a bowl with several dozen bivalves and the appropriate drawn butter with dipping broth.
Susan started with a cup of clam chowder ($4.95) -- recognized just that day as “Boston’s Favorite Stain” in a Tide Detergent contest. Creamy with the real stuff and very smooth, it was better swallowed than spilled on a blouse! Her entrée: two thick cut pork chops on the bone ($17.95), grilled well and plenty to go home. Staying true to the comfort food theme for the evening, sides were mashed potatoes – with just the right number of lumps and carrots steamed with butter and parsley.
Katherine had the Fresh Jumbo Lump Crab Cakes ($24.95) which came with a side of mashed potatoes and corn. The crab meat was fresh and delicious, and tasted great with their side of tartar sauce.
Unfortunately the Durgin Cut (32 oz) Roast Prime Rib of Beef ($39.95) end cut was not available so I had to settle for the Yankee Cut (16 oz) ($28.95) boneless and while bountiful it is not as tasty as one with the bone. Nonetheless, we came home with ample beef for the rest of the month. It is served with a baked potato and squash.
And while we call sampled the desserts including fresh homemade strawberry shortcake ($6.25) Boston Cream Pie ($6.25) Baked Indian Pudding ($5.95) and Coffee Jello ($3.95), my favorite is the jello made fresh with DURGIN-PARK coffee and whipped cream, the Pilgrim’s favorite and currently popular with Japanese tourists.
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
DURGIN-PARK
340 Faneuil Hall Marketplace
Boston, MA 02109
Lunch: 11:30-2:30 pm
Dinner: 2:30-10 pm
Open 7 Days
All Credit Cards Accepted
Reservations Accepted
Telephone: (617)227-2038
Seana Kelley, General Manager
By C. Paul Luongo
In 1827 John Durgin and Eldridge Park food merchants in Faneuil Hall Marketplace, Boston decided to open a restaurant for the merchants who came to buy produce and meat in the stalls.
Today the place remains the same with the red-checkered tablecloths on the second floor, ceiling fans (now with air-conditioning) and the wait staff friendlier than in years past when rudeness was the accepted norm.
In 1972, the Kelley family purchased the restaurant to provide Yankee fare prepared fresh daily. Only three families have owned it since the Civil War. Ark Restaurants in New York is now the owner.
Authentic Yankee dishes like Potted Beef with Onions ($7.95), hand-patted fish cakes ($8.95), broiled scrod ($14.95 to $19.95) oyster stew ($15.95) and creamy chowder ($4.95) are still served with blocks of corn bread. Short-ribs ($9.95), a long-time stalwart, served with vegetable, potatoes and corn bread, are only served at lunch because there is usually none left over for dinner.
Real strawberry shortcake made with home-made biscuits ($5.95), and whipped cream, Indian pudding ($5.95), and coffee jello made with real coffee grinds ($3.95), (just like the pilgrim’s made), are still popular desert items.
It’s also one of the few places in Boston to offer Yankee pot roast ($10.95) lunch and ($13.95) dinner, formerly offered at popular Boston cafeterias such as Hayes and Bickford’s and the Waldorf.
The dining area (25 tables for 250 diners) is situated high above the sidewalk up a long flight of stairs. There’s a bar and smaller dining room on the ground level with outside tables.
More -
Cooked entrees are elevatored down via dumbwaiter from the third floor kitchen to the waiters’ station in the second-floor dining room.
Seating is communal style with diners joining others at various tables. Singles are usually directed to a table called Clam Chowder because of the painting above it.
All potatoes are inspected for imperfections before they are mashed and the carrots are peeled by hand. Corned beef is corned on premises and apples are peeled one by one in a hand-cranked gadget, and then made into applesauce. Gravy for turkey dinner comes from a roux that is whisked constantly until thick and mahogany brown. Everyone is trained the Durgin-Park way, no culinary school graduates here!
Today’s menu includes Poor Man’s Roast Beef ($10.95), Prime Rib of Beef (Yankee cut), 20 oz ($28.95), Roast Loin of Pork ($16.95), Lobsters range from ($29.95 to $55.95, 2 ¼ lb), pastas are ($14.95 to $16.95), New England Clam Bake is $48.95.
There is a DURGIN-PARK COOKBOOK ($19.95) available along with other DURGIN-PARK souvenirs.
My companions and I dined at DURGIN-PARK recently and here is our report.
We began our meal with appetizers of fried clams ($21.95) and Steamers ($19.95). The fried clams were delectable with a mix of small and large clams (my favorite) and the steamed clams came in a bowl with several dozen bivalves and the appropriate drawn butter with dipping broth.
Susan started with a cup of clam chowder ($4.95) -- recognized just that day as “Boston’s Favorite Stain” in a Tide Detergent contest. Creamy with the real stuff and very smooth, it was better swallowed than spilled on a blouse! Her entrée: two thick cut pork chops on the bone ($17.95), grilled well and plenty to go home. Staying true to the comfort food theme for the evening, sides were mashed potatoes – with just the right number of lumps and carrots steamed with butter and parsley.
Katherine had the Fresh Jumbo Lump Crab Cakes ($24.95) which came with a side of mashed potatoes and corn. The crab meat was fresh and delicious, and tasted great with their side of tartar sauce.
Unfortunately the Durgin Cut (32 oz) Roast Prime Rib of Beef ($39.95) end cut was not available so I had to settle for the Yankee Cut (16 oz) ($28.95) boneless and while bountiful it is not as tasty as one with the bone. Nonetheless, we came home with ample beef for the rest of the month. It is served with a baked potato and squash.
And while we call sampled the desserts including fresh homemade strawberry shortcake ($6.25) Boston Cream Pie ($6.25) Baked Indian Pudding ($5.95) and Coffee Jello ($3.95), my favorite is the jello made fresh with DURGIN-PARK coffee and whipped cream, the Pilgrim’s favorite and currently popular with Japanese tourists.
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
Tuesday, April 15, 2008
Mother's Day Column
Mother's Day in the United States
Sunday May 11, 2008
By C. Paul Luongo
Sunday May 11, 2008
By C. Paul Luongo
The United States celebrate Mother's Day on the second Sunday in May. In the United States, Mother's Day was loosely inspired by the British day and was imported by social activist Julia Ward Howe after the American Civil War. However, it was intended as a call to unite women against war.
In 1870, she wrote the Mother's Day Proclamation as a call for peace and disarmament. Howe failed in her attempt to get formal recognition of a Mother's Day for Peace. Her idea was influenced by Ann Jarvis, a young Appalachian homemaker who, starting in 1858, had attempted to improve sanitation through what she called Mothers' Work Days. She organized women throughout the Civil War to work for better sanitary conditions for both sides, and in 1868 she began work to reconcile Union and Confederate neighbors. In parts of the United States it is customary to plant tomatoes outdoors after Mother's Day (and not before).
When Jarvis died in 1907, her daughter, named Anna Jarvis started the crusade to found a memorial day for women. The first such Mother's Day was celebrated in Grafton, West Virginia, on 10 May 1908, in the church where the elder Ann Jarvis had taught Sunday school.
Grafton is the home to the International Mother's Day Shrine. From there, the custom caught on — spreading eventually to 45 states. The holiday was declared officially by some states beginning in 1912.
In 1914 President Woodrow Wilson declared the first national Mother's Day, as a day for American citizens to show the flag in honor of those mothers whose sons had died in war.
Nine years after the first official Mother's Day, commercialization of the U.S. holiday became so rampant that Anna Jarvis herself became a major opponent of what the holiday had become. Mother's Day continues to this day to be one of the most commercially successful U.S. occasions.
According to the National Restaurant Association, Mother's Day is now the most popular day of the year to dine out at a restaurant in the United States.
Here are a few choice restaurant selections in Boston to enjoy a special Mother’s Day Dinner.
TOP OF THE HUB, 800 Boylston Street, Boston, 617-536-1775
TOSCANO, 46 Charles Street, Boston 617-723-4090
AUJOURD’HUI and BRISTOL ROOM, FOUR SEASONS HOTEL, 240 Boylston Street, Boston, 617-338-4400
OAK ROOM, FAIRMONT COPLEY PLAZA HOTEL, 138 St. James Avenue, Boston, 617-267-5300
DAVIO’S, 75 Arlington Street, Boston 617-357-4810
L’ESPALIER, 30 Gloucester Street, Boston, 617-262-3023
SASSO, 116 Huntington Avenue, Boston, 617-247-2400
Enjoy!
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
Russell Brodmerkle, Researcher
Thursday, March 13, 2008
Easter Holiday Column
AMERICA’S BEST! EASTER BUFFETS/DINNERS
Sunday, March 23, 2008
By
C. Paul Luongo
FOUR SEASONS HOTEL Main Number 617-338-4400
240 Boylston Street Restaurant Reservations 617-351-2037
Boston, MA 02116 General Manager, Bill Taylor
Aujourd’ Hui 11:00 AM to 6:00 PM
Easter Holiday Buffet $98 Adults, $49 Children
(Tax and Tips not included)
Garde Manger Station
Fingerling Potato Salad, Smoked Bacon and Mustard Vinaigrette
Caesar Salad, Sun-dried Tomatoes, Parmesan, Garlic Croutons
Regional Farm House Cheeses, Bread display
Grilled Spring Asparagus, Goat Cheese, Shallot Dressing
Greek Style Pasta Salad, Pennette, Feta Cheese, Olives, Red Onions, Peperoncini, Fresh Oregano, Tomatoes, Red wine Vinaigrette
Field Greens with Crisp Onions, Blue Cheese, White Balsamic Dressing
Charcuterie Platter, Assorted Mustards, Pickled Vegetables
Breakfast Station
Selection of Fresh fruit, Cantaloupe, Honeydew Melon, Sliced Pineapple and Kiwi, Bowls of Strawberries and Blueberries
Individual Yogurt and Granola Parfait
Malted Waffles with Maple Syrup
Classic Eggs Benedict with Chive Hollandaise
Apple Wood Smoked Bacon, Chicken Sausage
Oven Baked Hash Brown Potatoes
After 2:30 Pasta Station
We will switch the to a Pasta Station serving
Spinach and Cheese Ravioli with Porcini Cream Sauce
Rigatoni Pasta, Grilled Chicken, Kalamata Olives, Roasted Tomatoes, Arugula Pesto
Cheese Tortellini, Rock Shrimp, Spring Onions, English Peas, Lemon Nage
Foccacia Bread, Long Bread Sticks, Parmesan Cheese, Spiced Chili Olive Oil
Seafood Harvest
Atlantic Smoked Salmon and Mini Bagels, Traditional Garnish
Smoked Sable, Trout and Pickled Hearing
New England Clam Chowder
Chilled display with Cocktail Shrimp, Snow Crab Claws, Cracked Lobster, Spiced Mussels and Clams, Calamari Salad, Cocktail Sauce, Remoulade and Mustard Mayonnaise, Lemon Wedges
California Sushi Rolls
Selection of American Caviar with “Untraditional Garnishes”
New England Carving Station
Roast Breast of Turkey, Herb Gravy, Buttered Green Beans
Spiced Honey Glazed Ham, Black pepper Biscuits
Whole Roasted Rib Eye, Yukon Gold Mashed Potatoes
Garlic and Rosemary Stuffed Leg of Lamb, Arugula and Teardrop Tomato Salad
Pastry Selection From our Pastry Shop
Ballroom 10:30 AM to 3:00 PM
Easter Holiday Buffet $98 Adults, $49 Children
(Tax and Tips not included)
Bristol Lounge 3:30 PM to 10:30 PM
Easter Dinner $75 per person
_________________________________________________________________
Sunday, March 23, 2008
By
C. Paul Luongo
FOUR SEASONS HOTEL Main Number 617-338-4400
240 Boylston Street Restaurant Reservations 617-351-2037
Boston, MA 02116 General Manager, Bill Taylor
Aujourd’ Hui 11:00 AM to 6:00 PM
Easter Holiday Buffet $98 Adults, $49 Children
(Tax and Tips not included)
Garde Manger Station
Fingerling Potato Salad, Smoked Bacon and Mustard Vinaigrette
Caesar Salad, Sun-dried Tomatoes, Parmesan, Garlic Croutons
Regional Farm House Cheeses, Bread display
Grilled Spring Asparagus, Goat Cheese, Shallot Dressing
Greek Style Pasta Salad, Pennette, Feta Cheese, Olives, Red Onions, Peperoncini, Fresh Oregano, Tomatoes, Red wine Vinaigrette
Field Greens with Crisp Onions, Blue Cheese, White Balsamic Dressing
Charcuterie Platter, Assorted Mustards, Pickled Vegetables
Breakfast Station
Selection of Fresh fruit, Cantaloupe, Honeydew Melon, Sliced Pineapple and Kiwi, Bowls of Strawberries and Blueberries
Individual Yogurt and Granola Parfait
Malted Waffles with Maple Syrup
Classic Eggs Benedict with Chive Hollandaise
Apple Wood Smoked Bacon, Chicken Sausage
Oven Baked Hash Brown Potatoes
After 2:30 Pasta Station
We will switch the to a Pasta Station serving
Spinach and Cheese Ravioli with Porcini Cream Sauce
Rigatoni Pasta, Grilled Chicken, Kalamata Olives, Roasted Tomatoes, Arugula Pesto
Cheese Tortellini, Rock Shrimp, Spring Onions, English Peas, Lemon Nage
Foccacia Bread, Long Bread Sticks, Parmesan Cheese, Spiced Chili Olive Oil
Seafood Harvest
Atlantic Smoked Salmon and Mini Bagels, Traditional Garnish
Smoked Sable, Trout and Pickled Hearing
New England Clam Chowder
Chilled display with Cocktail Shrimp, Snow Crab Claws, Cracked Lobster, Spiced Mussels and Clams, Calamari Salad, Cocktail Sauce, Remoulade and Mustard Mayonnaise, Lemon Wedges
California Sushi Rolls
Selection of American Caviar with “Untraditional Garnishes”
New England Carving Station
Roast Breast of Turkey, Herb Gravy, Buttered Green Beans
Spiced Honey Glazed Ham, Black pepper Biscuits
Whole Roasted Rib Eye, Yukon Gold Mashed Potatoes
Garlic and Rosemary Stuffed Leg of Lamb, Arugula and Teardrop Tomato Salad
Pastry Selection From our Pastry Shop
Ballroom 10:30 AM to 3:00 PM
Easter Holiday Buffet $98 Adults, $49 Children
(Tax and Tips not included)
Bristol Lounge 3:30 PM to 10:30 PM
Easter Dinner $75 per person
_________________________________________________________________
TOP OF THE HUB Main Number 617-536-1775
Prudential Tower General Manager, Raphael Oliver
800 Boylston Street Executive Chef, Mark Porcaro
Brunch 11:00 AM to 3:00 PM
$67 Adults, $29 Children
(Tax and Tips not included)
Skywalk Admission Included
Entertainment 11:00 AM to 3:00 PM
Lee Childs Duo
Jumbo Lump Crab Salad
Saffron Aspic, Cucumber
Green Pea Soup
Morel Crème Fraîche
Seasonal Fruit & Berries
Eggs Mornay
Bone in Ham Steaks, Vermont Maple Syrup Baked Beans
Eggs Benedict
Traditional Hollandaise Sauce
Asparagus & Manchego Cheese Omelet
Red Pepper Salsa
Ham & Cheese Toast “Croque Monsieur”
Red Bliss Hash
More-
Garlic Studded Leg of Lamb
Fingerling Potatoes, Olives, Haricot Verts, Oven Roasted Tomatoes
Pan Seared Chicken Breast
Simmered Spring Vegetables, Thyme Jus
Rib Eye Roast
Pommes Dauphine, Asparagus, Béarnaise Sauce
Herb Crusted Halibut
English Pea Risotto, Anis Sauce
Watercress & Radish Salad
Orange Vinaigrette
Nougatine White Chocolate &
Chocolate Peanut Butter Layer Cake
Mango Cream Sauce, Tapioca
Dinner 3:00 PM to 9:00 PM
$67 Adults, $29 Children
Marty Ballou Trio 5:00 PM to 9:00 PM
Menu includes Green Pea Soup, Rib Eye Roast and Herb Crusted Halibut.
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
Saint Patrick's Day Column
SPECIAL TO THE BACK BAY SUN
Beannachtai na Feile Padraig!
Happy Saint Patrick’s Day!
By C. Paul Luongo
Here’s a special selection of Irish Pubs for your enjoyment!
MCFADDEN’S Dan Ianello
148 State St, Boston, 02109 General Manager
617-227-5100
7am - 2am
Specials include Green Miller Lite beer for $3 and green Jell-O shots cost $5 each. Authentic Irish fare including Shepherds Pie will be served until 1am. 5 different Guinness taps are $5 each. Also a complimentary Irish breakfast, which includes white & black sausage on Irish soda bread with hash and eggs will be served from 7am-9am. The first 100 guests will receive a free t-shirt. The cover charge is $10. Doors open at 7am and Alcohol served at 8am.
________________________________________________________________________
BLACK ROSE Paul Moore
160 State St, Boston, 02109 General Manager
Glynn Company, Owner
Phone: 617-742-2286
Fax: 617-451-7414
Email: info@irishconnection.com 8am - 2am
Expect a very hectic crowd in one of America’s top 10 Irish establishments. There will be live bag pipers performing throughout the day. Treat yourself to a Pint of Guinness imported from Dublin for $5.75. The menu will include Shepherds Pie, Garlic Steak, Irish Pork Sausages, and Chicken Curry all ranging from $10-16.
__________________________________________________________________
Beannachtai na Feile Padraig!
Happy Saint Patrick’s Day!
By C. Paul Luongo
Here’s a special selection of Irish Pubs for your enjoyment!
MCFADDEN’S Dan Ianello
148 State St, Boston, 02109 General Manager
617-227-5100
7am - 2am
Specials include Green Miller Lite beer for $3 and green Jell-O shots cost $5 each. Authentic Irish fare including Shepherds Pie will be served until 1am. 5 different Guinness taps are $5 each. Also a complimentary Irish breakfast, which includes white & black sausage on Irish soda bread with hash and eggs will be served from 7am-9am. The first 100 guests will receive a free t-shirt. The cover charge is $10. Doors open at 7am and Alcohol served at 8am.
________________________________________________________________________
BLACK ROSE Paul Moore
160 State St, Boston, 02109 General Manager
Glynn Company, Owner
Phone: 617-742-2286
Fax: 617-451-7414
Email: info@irishconnection.com 8am - 2am
Expect a very hectic crowd in one of America’s top 10 Irish establishments. There will be live bag pipers performing throughout the day. Treat yourself to a Pint of Guinness imported from Dublin for $5.75. The menu will include Shepherds Pie, Garlic Steak, Irish Pork Sausages, and Chicken Curry all ranging from $10-16.
__________________________________________________________________
COOGAN’S Paul Wilson
171 Milk St, Boston, 02109 General Manager
Glynn Company, Owner
617-451-7415
9am - 2am
At Coogan’s there will be live music all day. Cover charge of $10 in the afternoon. The main dish being served will be corned beef & cabbage just under $10. After the meal enjoy a desert made with Bailey’s Irish crème among a very exciting atmosphere.
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THE PURPLE SHAMROCK Nick Godfery
1 Union St, Boston, 02109 General Manager
Glynn Company, Owner
617-227-2060
8am - 2am
The Purple Shamrock is expected to be one of the most happening bars in Boston on St Patrick’s Day. There is a cover charge of between $25-50 and there will be long lines at the door if you are not there early. Breakfast will be served starting at 9am and will include Bangers, eggs, toast as well as fried tomatoes, under $10. There will be a small Irish menu in the afternoon including corned beef and cabbage.
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CLERY’S Jamie Durham
113 Dartmouth St, Boston, 02116 General Manager
Glynn Company, Owner
Phone: 617-262-9874
Fax: 617-262-3817
Email: Clerys@Irishconnection.com
11am - 2am
Clery’s was voted the best neighborhood bar in 2002 and they are looking forward to a very busy day with a fun upbeat crowd. There is no cover charge and they have a fireplace to escape the frigid New England weather. The menu includes orange rosemary salmon, steak and mushroom pie and a fried haddock sandwich ranging from $7-14. You can wash the meal down with one of 16 draught beers including the Irish beers Guinness and Smithwick’s for $4.75 each.
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GOODY GLOVER’S Dan McMyler
50 Salem St, Boston, 02114 General Manager, co-owner
617-367-6444
11am-1am
Goody Glover’s offers a unique Irish experience with a cozy ambiance and inviting décor. There will be an intensely St. Patrick’s day menu offering 10 different plates all made with corned beef and cabbage including poached egg and home-fries to corned beef and cabbage egg rolls $8-$13. Goody Glover’s also offers traditional Irish Beer Smithwick’s and Guinness for $5.50 each.
Slainte!
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston
Russell Brodmerkle, Researcher
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