It's Clambake Time!

Exclusive for the BACK BAY SUN

It’s Clambake Time!

By C. Paul Luongo

Roger Berkowitz, Chief Fishmonger and President, LEGAL SEA FOODS with 30 locations on the East Coast offers these two exclusive recipes for a delectable clambake,
indoors or out!


Outdoors (for 4)

Ingredients –

4 chicken lobsters
4 lbs. cleaned steamers
4 lbs. cleaned mussels
4 ears of corn
1 large piece of chorizo
Rockweed or seaweed (available at Legal Sea Foods)
Softened herb butter for brushing

Step 1 Place lobsters in salted boiling water for 2 minutes.
Remove, drain well and cut in half lengthwise. Brush
meat side with herb butter and place on hot grill.
Continue basting until meat is cooked through (approx. 5-6 minutes)

Step 2 Soak seaweed in cold water for several minutes. Remove and
shake off excess water. Arrange seaweed on hot grill and nestle
clams and mussels in seaweed. Cover grill and remove shellfish
when they pop open, (approx. 10-12 minutes). Discard any mussels
or clams that do not open.

Step 3 Place unshucked corn on hot grill and cook until tender,
(approx. 10-12 minutes)

Step 4 Cut sausage into four equal pieces and place on hot grill for
approximately 10 minutes.

Step 5 Divide clams and steamers between four plates and place an ear
of corn, piece of chorizo and one lobster on top.

Step 6 Serve with melted butter on the side.


Indoors (for 2)

One pot lobster bake.

Ingredients

2 chicken lobsters 2 lbs. cleaned steamers
2 lbs. cleaned mussels 2 ears of corn
2 small pieces of chorizo 1 cup of white wine
1 cup of water 2 diced shallots

Step 1 Place 2 lobsters on the bottom of a large oversized stock pot.

Step 2 Layer the mussels and clams on top of the lobsters.

Step 3 Create a final layer with the corn and chorizo

Step 4 Pour wine, water and shallots over everything and cover with a lid or
aluminum foil.

Step 5 Cook over medium heat for at least 30 minutes or until all the clams and mussels have opened.

Step 6 Divide clams and mussels between 2 plates and place an ear of corn, piece of
chorizo and one lobster on top.

Step 7 Serve with melted butter and liquid from the pot on the side.

Alternatively, save yourself all this work and effort and walk or drive to your nearest LEGAL SEA FOODS location (there are 3 in Back Bay) and for only $36.95 you can dine regally without all the work and enjoy this sumptuous feast in a comfortable setting year-round!

C. Paul Luongo is President of
C. PAUL LUONGO COMPANY, Public Relations
& Marketing, Boston

Easter Sunday

Exclusive to the BACK BAY SUN

Easter Sunday, April 12th 2009

Easter, the principal festival of the Christian church year, celebrates the Resurrection of Jesus Christ on the third day after his Crucifixion. The origins of Easter date to the beginnings of Christianity, and it is probably the oldest Christian observance after the Sabbath (observed on Saturday). Later, the Sabbath subsequently came to be regarded as the weekly celebration of the Resurrection.Many of the cultural historians find, in the celebration of Easter, a convergence of the three traditions - Pagan, Hebrew and Christian.But it is pointed out by some that the Easter festival, as celebrated today, is related with the Hebrew tradition, the Jewish Passover. This is being celebrated during Nisan, the first month of the Hebrew lunar year. The Jewish Passover under Moses commemorates Israel's deliverance from about 300 years of bondage in Egypt.The Feast of Easter was well established by the second century. But there had been dispute over the exact date of the Easter observance between the Eastern and Western Churches. The East wanted to have it on a weekday because early Christians observed Passover every year on the 14th of Nisan, the month based on the lunar calendar. But, the West wanted that Easter should always be a Sunday regardless of the date.To solve this problem the emperor Constantine called the Council of Nicaea in 325. The question of the date of Easter was one of its main concerns. The council decided that Easter should fall on Sunday following the first full moon after the vernal equinox. But fixing up the date of the Equinox was still a problem. The Alexandrians, noted for their rich knowledge in astronomical calculations were given the task. And March 21 was made out to be the perfect date for spring equinox.The dating of Easter today follows the same. Accordingly, churches in the West observe it on the first day of the full moon that occurs on or following the Spring equinox on March 21., it became a movable feast between March 21 and April 25.Still some churches in the East observe Easter according to the date of the Passover festival.The preparation takes off as early as on the Ash Wednesday from which the period of penitence in the Lent begins. The Lent and the Holy week end on the Easter Sunday, the day of resurrection.

Here are some special Boston restaurants to celebrate the Easter holiday!

MEIL BRASSERIE PROVENCALE BOSTON at the INTERCONTINENTAL HOTEL, 510 Atlantic Avenue, Boston, 617 747 1000. The Easter Brunch is served 11AM – 1PM,
$57 per person, children 12 or under, $25 per person.
Brunch includes a salad station, raw bar, carving station (lamb & prime rib), hot station (vegetable, artic char) omelets, crepe station, desert station.

TAJ HOTEL, 15 Arlington, Street, Boston 617 598 5255 for restaurant reservations.
Easter Buffet on the Roof, 17th Floor, Easter Bunny, Seatings at 11AM and 2:30PM.
Adults $88, Children 4-12yrs, $44. Includes Shirley Temple or soda for toasting.
Buffet includes appetizers, Indian cuisine, Mediterranean Charcuterie and salads, sushi presentations, egg-travagent breakfast selections, pan-seared salmon, chicken breast, scallop with risotto, carving stations with lamb and prime rib and artistic dessert fantasy buffet.

FAIRMONT COPLEY PLAZA HOTEL, Oak Room, 138 St. James Avenue, Boston 617 267 5300.
Easter Buffet, $45 Adults, $20 children (6-12), children 5 and under free.
11AM to 2PM, reservations required. Buffet includes honey glazed ham, three pepper crusted rib eye of beef, seared crab cakes, truffle rubbed organic chicken breast all with spring vegetables and light horseradish whipped potatoes, eggs, Kobe burger, New York Strip Steak and a dessert buffet.

Happy Easter!

C. Paul Luongo is President
C. PAUL LUONGO COMPANY, Public
Relations and Marketing, Boston

St. Patrick's Day

ST. PATRICK’S DAY, Tuesday, March 17th, 2009

Boston - St. Patrick's Day is celebrated on March 17, his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for thousands of years.

On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink, and feast—on the traditional meal of Irish bacon and cabbage.

The first St. Patrick's Day parade took place not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers to reconnect with their Irish roots, as well as fellow Irishmen serving in the English army.

Over the next thirty-five years, Irish patriotism among American immigrants flourished, prompting the rise of so-called "Irish Aid" societies, like the Friendly Sons of Saint Patrick and the Hibernian Society. Each group would hold annual parades featuring bagpipes (which actually first became popular in the Scottish and British armies) and drums.

Up until the mid-nineteenth century, most Irish immigrants in America were members of the Protestant middle class. When the Great Potato Famine hit Ireland in 1845, close to a million poor, uneducated, Catholic Irish began to pour into America to escape starvation. Despised for their religious beliefs and funny accents by the American Protestant majority, the immigrants had trouble finding even menial jobs. When Irish Americans in the country's cities took to the streets on St. Patrick's Day to celebrate their heritage, newspapers portrayed them in cartoons as drunk, violent monkeys.

However, the Irish soon began to realize that their great numbers endowed them with a political power that had yet to be exploited. They started to organize, and their voting block, known as the "green machine," became an important swing vote for political hopefuls. Suddenly, annual St. Patrick's Day parades became a show of strength for Irish Americans, as well as a must-attend event for a slew of political candidates. In 1948, President Truman attended New York City 's St. Patrick's Day parade, a proud moment for the many Irish whose ancestors had to fight stereotypes and racial prejudice to find acceptance in America.

Today, St. Patrick's Day is celebrated by people of all backgrounds in the United States, Canada, and Australia. Although North America is home to the largest productions, St. Patrick's Day has been celebrated in other locations far from Ireland, including Japan, Singapore, and Russia.

In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick's Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. Last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions, and fireworks shows.

Here are some recommended places to celebrate St. Patrick’s Day in Boston!

The Beehive, 541 Tremont Street, Boston, is celebrating St. Patrick's day in a more traditional style. Kicking off their "Bee Irish" festivities at 5.00pm on the 17th of March, the Beehive promises traditional Irish "comfort food" such as Wild Irish Salmon Shepherd's Pie and Lamb Stew, as well as traditional Irish music from Hogan's Goat and plenty of Guinness of course. There is no cover charge for this event that promises to be one of the biggest in Boston on St. Patrick's Day.

Other Boston Irish pubs include the BLACK ROSE, DILLON’S, CLERY’S, and the PURPLE SHAMROCK.

CPL

C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston

Public Relations Financial Stimulus Plans

At Last! Public Relations Financial Stimulus Plans
now available in the United States and Canada!

Boston- C. PAUL LUONGO COMPANY, Boston, Public Relations & Marketing throughout the United States and Canada is offering new clients a Stimulus Plan custom-tailored to meet their objectives at reduced prices to fit any budget.

Call for details.

CPL

C. Paul Luongo is the President of C. Paul Luongo Company,Public Relations & Marketing, Boston

Valentine's Day

Exclusive to THE BACK BAY SUN

VALENTINE’S DAY, Saturday, February 14, 2009

According to church tradition St. Valentine was a priest near Rome in about the year 270 A.D. At that time the Roman Emperor Claudius-II had issued an edict forbidding marriage.

When Claudius became the emperor, he felt that married men were more emotionally attached to their families, and thus, would not make good soldiers.

So to assure quality soldiers, he banned marriage. Valentine, a bishop, seeing the trauma of young lovers, met them in a secret place, and joined them in the sacrament of matrimony. Claudius learned of this "friend of lovers," and had him arrested.

The emperor, impressed with the young priest's dignity and conviction, attempted to convert him to the Roman gods, to save him from certain execution.

Valentine refused to recognize Roman Gods and even attempted to convert the emperor, knowing the consequences fully. On February 24, 270, Valentine was executed.While Valentine was in prison awaiting his fate, he came in contact with his jailor, Asterius. The jailor had a blind daughter. Asterius requested him to heal his daughter. Through his faith he miraculously restored the sight of Asterius' daughter. Just before his execution, he asked for a pen and paper from his jailor, and signed a farewell message to her "From Your Valentine," a phrase that lived ever after.Valentine thus became a Patron Saint, and spiritual overseer of an annual festival. The festival involved young Romans offering women they admired, and wished to court, handwritten greetings of affection on February 14. The greeting cards acquired St.Valentine's name.The Valentine's Day card tradition spread with Christianity, and is now celebrated all over the world. One of the earliest cards was sent in 1415 by Charles, duke of Orleans, to his wife while he was a prisoner in the Tower of London.


In the United States, the first mass-produced valentines of embossed paper lace were produced and sold shortly after 1847 by Esther Howland (1828-1904) of Worcester, Massachusetts.

The U.S. Greeting Card Association estimates that approximately one billion valentines are sent each year worldwide, making the day the second largest card-sending holiday of the year behind Christmas. The association estimates that women purchase approximately 85 percent of all valentines.

Here are some very special places to celebrate VALENTINE’S DAY in Boston

TOP OF THE HUB, Friday, Saturday and Sunday, February 15th
$250 per couple, beverages, tax and gratuity not included
Live entertainment.

The Menu

Kama Sutra
Tempura Oysters, Tomatillo Sauce, Creamy Masa, Pico De Gallo
Or
Pastry Quiver Full of Cupids Arrows
Poached Asparagus Wrapped in Black Forest Ham, Baked Puff Pastry & Cheese Fondue, Rosewater Hollandaise
Or
Love Potion #9
Champagne & Mussel Soup, Caviar Cream

* * *
*Cuban Coffee Cocoa Rubbed Pork Tenderloin
Slow Roasted Pineapple, Star Anise Vanilla Bean Compote, Pasilla Banana Mole Sauce
Or
Rosemary Scented Rack of Lamb
Celery Root & Sweetheart Potatoes Gratin, Honey Glazed Baby Carrots, Pomegranate Gastrique
Or
*Grilled Beef Tenderloin
Winter Black Truffle & Goat Cheese Soufflé, Braised Artichoke, Bordelaise Sauce & Mustard Cream
Or
*Pan Seared Salmon
Red wine Risotto, Parmesan Broth, Nasturtium Butter, Haricot Verts

* * *
Rocket Arugula
Spiced Spanish Almond Sweet 100’s, Stilton Cheese, Jerez Tomato Vinaigrette

* * *
Raspberry Chocolate Cake
Cherry Brandy Truffle, Godiva White Chocolate Sauce, Cherry Coulis

Other places to celebrate VALENTINE’S DAY in Boston include AVILA, BAMBARA, BEACON HILL HOTEL & BISTRO, BEEHIVE, BRICCO, Café Fleuri, LANGHAM HOTEL, DAVIO’S, HAMERSLEY’S BISTRO, PERSEPHONE, RADIUS, SAGE, SEL DE LA TERRE, TARANTA, TURNER FISHERIES, UNION and the FAIRMONT COPLEY PLAZA HOTEL.

CPL

C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston

C. Paul Luongo on WBZ Radio

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.

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

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

Mother's Day Column

Mother's Day in the United States
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

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

_________________________________________________________________

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.
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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.
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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

Stanhope Grille

SPECIAL TO THE BACK BAY SUN

STANHOPE GRILL
Jurys Boston Hotel

Jurys Hotel opened four years ago at the former site of the Boston Police Headquarters in Back Bay at the corner of Stuart and Berkeley Streets. Stephen Johnston is the General Manager and has done a wonderful job running 223 superior and deluxe guest rooms plus two executive suites and an elaborate Presidential Suite.
Young Bostonians are drawn to the CUFFS bar on the lower level, before entering the main dining room, The Stanhope Grill. I1 BARISTA is a bar-lounge on the main floor.
The STANHOPE GRILL has prepared a new menu for the current season which includes specialties such as Braised Lamb Shank ($34), Tournedos of Beef Tenderloin ($30), Pan Seared Ahi Yellow Fin Tuna Steak ($31) and Fresh Herb Tagliatelle Pasta ($22).
We began by sampling exotic two portion carafes of martinis from their “Most Wanted” list ($11), including a Green Monster named in honor of the Red Sox, as well as a Watermelon Martini.
Our dining adventure commenced with an Amuse Bouche consisting of a pan seared scallop in a light Miso and PonZo glaze. Fresh Focaccia Bread with delicate herbs, olive oil and imported Irish butter, was a fabulous beginning to a lovely evening. We split an order of Tagliatelle Pasta, tossed with asparagus, olive oil poached tomatoes, kalamata olives and spinach that can be garnished with pecorino Romano cheese. It was the most delectable pasta dish I’ve had in a long time, exceeding the North End and yet prepared by an Irish Chef!
I had the Casco Bay North American Atlantic Cod ($28), bacon crusted and served with a lentil ragout, Chanterelle mushrooms, smoked tomatoes and pearl onions. It is so good, the Chef should win a Culinary Oscar! My assistant, Marion, had a 12 oz. Northeast Family Farms Sirloin $38 with a Pinot Noir risotto cake, asparagus and red onion jam accompanied by a Bordelaise sauce. She reported a savory melt-in-your mouth beef. Susan, another guest, had the Niman Ranch pork chop ($30) on the bone, cooked to perfection – thick, juicy and well-trimmed, served with a Vermont goat cheese bread pudding and steamed spinach with a mustard sauce and pancetta. The flavors combined to create a hearty celebration of the harvest season.
There also is an extensive list of domestic and imported wines.
Deserts ($8) include Strawberry Rhubarb Shortcake with Chantilly cream to die for, Chocolate Fondant with espresso ice cream and Jameson carmel sauces, peach sorbet, Mango Crème Brulee and several others including home made ice cream.
The STANHOPE GRILL is tucked behind CUFFS BAR. Low ceilings, walls covered in textiles and a comfortable mix of banquettes and stand along tables.
The STANHOPE GRILL is open for lunch and dinner, 7 days and breakfast is served both buffet style and a la carte with a special Irish breakfast ($17) two eggs, home fried potatoes, black and white pudding, rasers & sausage, Bachelors baked beans, grilled tomato and brown bread. Whew! This breakfast will last you for days and is worth every dollar bill! Brunch is available on Saturday from 7:00 am to 11:30 am and Sunday from 7:00 am to 2:00 pm.
An inexpensive menu at CUFFS served day and night includes such favorites as BBQ Pulled Pork Sandwich ($9), CUFFS Blackened Burger ($13), ¼ pound Hot Dog ($9), Grilled Chicken Sandwich ($10) and Lobster Roll ($16).

THE STANHOPE GRILL
350 Stuart Street
Boston, MA 02116

Hotel Telephone – 617-266-7200
Stanhope Grill – 617-532-3827
Fax – 617-266-7203
Breakfast Hours – 7:00 am – 10:30 am
Brunch -Saturday – 7:00 am – 11:30 am
-Sunday – 7:00 am – 2:00 pm
Luncheon – 11:30 am – 2:00 pm
Dinner (week days) – 5:50 pm – 10:00 pm
Dinner (Friday & Saturday) – 5:30 pm – 10:30 pm
All Credit Cards Accepted

November 2007
C. Paul Luongo is the President,
C. PAUL LUONGO COMPANY, Public Relations and Marketing, Boston

The Top of the Hub
52nd Floor, Prudential Towers
Boston

By C. Paul Luongo

On a clear day, you can almost see New Hampshire’s Mt. Monadnock from the Prudential Center’s 52nd floor, home of the Top of the Hub. Boasting such an impressive view over the city skyline, it is obvious why it has been a Boston attraction since 1965. General Manager Raphael Oliver has overseen the Top of the Hub through three transformations since he began in 1990. Describing this latest renovation as a “softer” look, he points to the cream-colored linens, the recently-installed wine cellars partitioning the dining space, and the clean architectural lines that come together to create a surprisingly intimate atmosphere.
The polished and expert wait staff quickly serves exotic drinks as Oliver chats amiably about his desire to continue adding to the restaurant’s growing wine list. The Three Berry Martini ($12) with Stoli Blueberi Vodka, Chambord, cranberry juice, and sweet & sour, is a heady blend of summery fruit, while the Watermelon Martini ($11) with Ketel One and watermelon liqueur is a lighter, more subtle option (without a watermelon garnish). The Silk Pomegranate Martini ($13) was a bitterly refreshing blend of Silk Vodka and pomegranate juice, and the Tropical Splash ($10) was a tropical, sweet, clean and refreshing bouquet of Bacardi “O”, Bacardi Limon, Bacardi Coco, and pineapple juice. Fortunately, for the guest who believes that calling anything except the classic Beefeater, dry with three plump olives, a martini, is near blasphemy, the Top of the Hub’s bartender understands the subtle art of creating the perfect treatment for gin.
To start, we are presented with the Tempura Shrimp ($16), attractively plated in
the elegant and simple Asian-inspired style. Biting into the lightly-battered shrimp, the pineapple glaze gives it a sweet afterthought.
As the next appetizer is brought to our table, Executive Chef Mark Porcaro explains how they prepare the Chicken Lollipops that are settled in front of us. In his
quiet way, he describes how they are steamed, drenched in corn starch and deep-fried, and then tossed in a sambal honey sauce. The plates are cleared quickly as we are served a small sampling of the Capellini Pasta ($28 for a full order) with Braised Baby Clams, Pancetta, Garlic, and Roasted Tomatoes. Additionally, the Tartar of Yellowfin Tuna ($15) with Avocado, Cilantro, and Pickled Ginger was memorable for its flavor, texture and freshness.
The soup that is brought out next is the cause of some light-hearted debate. Sopa Vermelha ($7) is a Portuguese soup with chorizo, potato, beans, and a thick, textured tomato-based broth. It is closely reminiscent of kale soup, which spurs a good-natured debate over the nature of “proper” kale soup between Oliver and Porcaro. Their congenial banter continues for a few moments as the table is cleared to make room for the entrées.
The Braised Lamb Shank ($29) with Roasted Garlic, Rosemary mashed potatoes, Lamb juice and Gremolata is a Brobdingnagain (more than a pound) serving of delectable lamb falling off the bone, and enough for two, really!
The Dry Aged Sirloin ($44), aged for 22 days, was worth the wait, perfectly served charbroiled on the outside with a cool pink-red center.
Adobo Rubbed Grilled Center Cut Pork Chop ($28) came on the bone, and was a thick, juicy mouthful. The creamy masa offered a smooth, corn-infused side dish and blended perfectly with the chunky tomato, green pepper and red onion salad heaped over the chop.
The Sauteed Salmon ($29) was heavenly, with tender, buttery meat topped with a
crispy-thin layer and served over black truffle corn polenta. The sweetness of the polenta was complemented beautifully by the 2005 Hitching Post Pinot Noir, a tarty red with a little buzz.
To finish the evening in style, trays laden with every dessert on the menu are laid on the table. The Caramelized Pineapple Vanilla Bean Tea Cake ($9) is served with Chai Tea Ice Cream and Myer Lemon-Honey Coulis. The Toasted Coconut & White Chocolate Mouse ($9) was sweet and playful, while the decadent Warm Chocolate Cake
($9) is paired with refreshing mint ice cream to contrast with the richness of the dessert.
The Crème Brûlée ($9) is dangerously addictive as their special dessert offering. The Freshly Baked Cookies ($12), including sugar, peanut butter, chocolate chip, and Heath bar, are served with Chantilly Cream and come warm and soft, straight from the oven.
Whether you’re looking for the perfect spot to host your special event, share a romantic dinner, or impress your friends from out of town, the restaurant will cater perfectly to your needs. Its welcoming and elegant atmosphere, excellent cuisine, and personable staff, (not to mention the most stunning view in Boston), make The Top of the Hub one of Boston’s most timeless gems.

Top of the Hub
52nd Floor, Prudential Towers
Boston
617-536-1775
All major credit cards accepted.
Open 7 days a week 11:30am - 1:00am and Sunday brunch beginning at 11:00am.
The lounge hosts live music nightly including vocalists on weekends, with no cover charge, though there is a $24 minimum if seated at one of the lounge tables.
Sun & Mon: 8:00 pm-12:00 amTues - Thurs: 8:30 pm-12:30 amFri & Sat: 9:00 pm-1:00 am

August 2007
C. Paul Luongo is the President of C. Paul Luongo Company,
Public Relations & Marketing, Boston.

Beyoncé & The Summer Shack

THE SUMMER SHACK AT MOHEGAN SUN

The summer evening began with a cool pitcher of Peach Sangria at the SUMMER SHACK ($27) and it was so good that if it had not been for our tickets to see Beyoncé, I’d have stayed sipping all night! Olé!

The Sangria marinates for 24 hours with white wine, peach schnapps, oranges, pineapple and peaches, and a little sugar.

The Summer Shack as you know is our Best Seafood Restaurant in New England with locations in Boston, Cambridge, Logan Airport and Mohegan Sun. One will be opening in Atlantic City next year.

Despite the fact that their specialty is seafood, they also have the Best Hot Dog in Town at $5.50 from Pearl Kountry Club. It comes accompanied with fries and sauerkraut. They also make the best fried chicken wings in town and you can buy them singly for only $2.75 apiece.

My companion and I split their monster hot dog and chicken wings (buffalo and fried) followed by a Shack Surf & Turf special for $50, including 12 oz. of steamed king crab legs and a 16 oz rib eye steak done to perfection (I am finicky about meat being burnt to a crisp). I ordered it medium-well and it was wonderful. It also came with corn on the cob (my passion).

My companion is not a seafood person so he ordered the 12 oz. NewYork Sirloin with béarnaise sauce and fries for $26 with a special order of brown rice, $4. He approved.

For dessert I had a refreshing watermelon granite which consists of watermelon puree, sugar, ice and vodka and blended so that it forms crystals served in a cup, $8.

The Summer Shack is open seven days, 11:30AM-11PM on weekdays. ‘Til 1:30AM weekends, food service ‘til 11PM, late night menu ‘til 1AM.

All credit cards.

Reservations call (860) 862-9500.


BEYONCÉ AT THE MOHEGAN SUN ARENA

Now about Beyoncé! My God. The show begins and pandemonium breaks loose as the screaming audience stands and dances in the aisles. A big fire is at center stage with fireworks, smoke and flashing lights all around.

Suddenly Beyoncé appears on stage at the top of the stairs in a silvery chic gown, which ultimately reduces to a short dress.

The band consists of ten female musicians, 3 back-up singers, 6 female dancers and 4 male dancers.

During the 2-hour concert with 5 costume changes, multicolored computer graphics and lights in the background, Beyoncé, who is very beautiful and has a powerful voice, begins to sing her set list which consists of CRAZY, FREAKUM, GREENLIGHT, BABY BOY, BEAUTIFUL LIAR, NAUGHTY GIRL, ME MYSELF AND I, DANGEROUSLY IN LOVE, FLAWS AND ALL, DESTINY’S CHILD MEDLEY, SPEECHLESS, I BE DAMN (GHETTO TANGO), RING THE ALARM, SUGA MAMMA, UPGRADE, BONNIE AND CLYDE, CHECK ON IT, DÉJÀ VU, GET ME BODIED, DEENA, LISTEN, and IRREPLACEABLE.

Many of the songs were co-written by Beyoncé and she has been honored by ASCAP (American Society of Composers, Authors and Publishers) by receiving the Songwriter of the Year in 2005. In addition, that year, she received the most Performed Songs Award.

There are terrific keyboard and saxophone solos through the night and at a certain point Beyoncé floats down from the ceiling to the stage by gripping a giant umbrella.

There are ballet dancers and very athletic male dancers doing complicated choreography and Beyoncé even includes a DREAMGIRLS segment. The show ends with her singing Happy Birthday to everyone, which refers to her newest album B’day (short for Birthday).

Beyoncé is sure to be a superstar for a very long time.

Ticket prices were $150 to $90.75 and she packed the arena with 8,000 screaming fans.

Todd English's Tuscany

TODD ENGLISH’S TUSCANY RESTAURANT AT MOHEGAN SUN


Anytime a restaurant manager comes to my table with an overflowing, fresh banana martini, I’m off to a good start! That’s exactly what David Weiler, Restaurant Manager at TUSCANY did on a recent Saturday evening prior to the FRANK SINATRA JR. show at the Cabaret.

TUSCANY has rustic charm with exposed beams with fiberglass boulders to emulate the Taughannick Falls. While there is no water flowing inside the restaurant, there is a courtyard near the falls outside with patio seating. The 55-foot high waterfall is called the Taughannick Falls because it represents a treacherous crossing point during the tribe’s migration.

There are 180 seats with a full bar for 10 seats (you can also eat at the bar) with three alcove private tables complete with curtains for privacy and a chef’s table for 10 looking into the glass-walled kitchen.

We started our dinner with delicious flatbreads with names like Arthur Avenue, Bronx Bomber, Bianco, Rustic Margherita, Tuscan and Almalfi Shrimp. They are like mini- pizza slices each with various combinations of tomatoes, mozzarella, pepperoni, basil, prosciutto, rock shrimp, scallions, etc. They range from $9 to $12 for a whole flatbread. Arthur Avenue refers to the famous Italian section of Brooklyn known for its Italian cuisine!

Next came Antipasto dell Casa, at $4 for each item, including “Vegetale” cauliflower, artichokes, peppers, etc. Salumi consists of prosciutto, mortadella, capicola and other cold cuts and finally Formaggio with a mixture of cheeses. I can’t eat cheese but made a good dent in the Salumi of prosciutto and mortadella with my flatbread and was by now sated before the entrees arrived.

But being the good critic that I am, we did manage to sample a bit of the Crispy Cod ($28) with macadamian nut crust, tatsoi salad. The cod was not flaky or tender. I also sampled Grilled Rack of Lamb ($32) with vegetable Panini, couscous yogurt (mine wasn’t well done as expected) and Garganelli, a wild boar sausage with broccolini and pasta aglio e elio. Ricotta pesto comes with this but I cannot eat it ($24). The pasta was a bit gummy.

My companions sampled the Wood Grilled Tuna with chilled noodles, stir-fry vegetables and toasted peanut ($32) which they say was very tasty, the Mahi Mahi with celery root puree, crispy oysters, plum Glaze ($32) cooked perfectly to satisfy my guests and the Filet Mignon grilled onion watermelon salsa, cornbread ($38) which they reported as “cool sweetness and warm buttery meat.”

We also sampled the Kurabutto Pork Shank with sweet potato polenta and toasted walnut salad $30. This was the hit of the evening. It’s braised by Chef de Cuisine, Jeffrey, for five hours.

As an extra attraction on Friday and Saturday evenings there is an Italian strolling guitarist who comes to your table and sings!

There are few desserts and therefore I opted for another banana martini as a wonderful way to the end the meal and prepare for the Sinatra show. The restaurant is open 7 days, lunch and dinner. Lunch reservations can be made by telephone at (860) 862-3236. Telephone dinner reservations can be made at (888) 226-7711.

Lunch is served buffet-style at the Tuscan Table everyday from 12PMto 3PM. Dinner hours are from 5PM to 10PM everyday except Saturday, when the kitchen stays open until 11PM.

Judy Garland

And Now Ladies and Gentleman, Miss Judy Garland


This 90-minute (no intermission) show opens with Judy, garbed in a white pant-suit, attempting to deal with a tape recorder in her London hotel room. She is struggling to record memories of her life for a book to be written as she needs the cash.

Through her reminiscences, we learn that she began performing at a tender two-years-old in Grand Rapids, Minnesota and appeared in vaudeville as part of the GUMM SISTERS with her siblings and parents. She complains about how many people stole money from her and reveals that it was George Jessel, the noted comedian, who gave her the last name of Garland which later became Judy Garland. This is part 1 of a 2 part presentation with Tim Evans at the piano (that I think needs tuning).

Kathy St. George, formerly a school teacher from Stoneham, plays Judy. She offers a pleasant presentation of Judy without Judy’s vibrato. Otherwise she’s mastered the hand mannerisms and hair (wig) and in Part II makes three costume changes. She first appears in a silver beaded top with blue skirt, later changes on stage behind a theatre trunk into a black dress and finally into a tramp outfit to sing, A COUPLE OF SWELLS, a song made famous in one of Judy’s movies with Fred Astaire.

During the second act she sings all the songs identified with Judy Garland, including-
I’LL GO MY WAY BY MYSELF,
ONCE IN A LIFETIME,
WHAT A DAY THIS HAS BEEN,
THIS CAN’T BE LOVE,
ALMOST LIKE BEING IN LOVE,
I’M ALWAYS CHASING RAINBOWS,
ZING WENT THE STRINGS OF MY HEART, (which she sang as an audition for MGM,)
YOU MADE ME LOVE YOU,
THE BELLS ARE RINGING FOR ME AND MY GAL,
THE TROLLEY SONG,
GET HAPPY (with Soft Hat),
THE MAN THAT GOT AWAY,
CHICAGO,
A COUPLE OF SWELLS,
and SOMEWHERE OVER THE RAINBOW.

There was a standing ovation in the half-empty theatre. It makes for a good summer theatre presentation and is entertaining. The show closes July 1 and plays Wednesday-Saturday at 8PM and Sundays at 3PM. There is also a matinee on June 27, 2PM. For more information about the show, check out www.andnowjudygarland.com.


And Now Ladies and Gentlemen, Miss Judy Garland
LYRIC STAGE
140 Clarendon Street
Boston, MA
617-585-5678

Tribute to Benny Goodman and Peggy Lee

Everett Longstreth Orchestra Tribute to Benny Goodman and Peggy Lee, with Vocalist Amanda Carr at The Stoneham Theatre

Some things just never go out of style. Pearls. Well-made suits. And swing music. And when Everett Longstreth and his 14-piece orchestra took to the stage at the Stoneham Theatre to pay tribute to Benny Goodman, it was clear why. The precisely executed arrangements and tight integration of reeds, horns, drums, chords and ivories never fail to get toes tapping and heads bobbing.

The evening featured a wide range of Goodman’s best-known works, and was enhanced with the vocal renderings of Amanda Carr, covering songs from the more than 60-year career of Peggy Lee.

Leader Longstreth kicked the evening off with “Let’s Dance”, giving clarinetist Sil D’Urbano and alto sax player Ted Casher the first of many spotlight solos. Alas, the restored movie theatre did not have room for dancing – to the dismay of a nearly sold out crowd of 360+ (if the bouncing of the row I was in was any indication of the audience’s desire to “cut a rug”!?).

Other favorites in the first half included “Stompin at the Savoy” (another one screaming for a dance floor), “Don’t Be that Way” and “Benji’s Bubble”, a light and bouncy tune written for one of Goodman”s daughters.

Amanda Carr began her tribute to another one of Goodman’s legacies – Peggy Lee – with “Tangerine”. Dressed in a long-flowing gown, reminiscent of the days of glamour, Carr did justice to several other Lee favorites, including “It Might as Well Be Spring” and “Indian Summer.”

The second half of the show began with “A String of Pearls” (of course, what would a night of swing music be without the Glenn Miller signature tune?). Followed by “Clarinet Marmalade”, when leader Longstreth gave D’Urbano more than a moment to impress the crowd with his homage to the clarinet genius that Goodman was at the height of his career. Not to be outshone, the orchestra’s drummer Jimmy Latini, wowed the crowd on the next tune -- “Runnin’ Wild” – with a solo that lasted long enough to let the other band members lay down their instruments and lean back in the their chairs, as Latini took to the skins in a frenzy.

Carr joined the orchestra again, and spent the next 45 minutes revisiting Lee’s career, mapping her selections to the varied and ultimately troubled life of the young woman from North Dakota who lit the stage with Goodman, and for decades later. “It’s a Good Day”, marking Lee’s launch, then on to the more vamp-ish tunes Lee is known for, including “He’s A Tramp” (penned by Lee for Disney’s “Lady and The Tramp” and, according to Carr, well-suited for describing Lee’s picks when it came to men), “Big Spender”, “My Man” and “Fever”.

Illustrating the differences between the world in which Lee lived and the world we live in today, Carr sang “Mañana”, a No. 1 hit in 1954, definitely outside the realm of political correctness. Carr’s cover of “Show Me the Way to Get Out of This World”, written by Lee near the end of her career, was a sincere tribute to Lee, who’d paved the way for so many women singer/songwriters, with just the right blend of wistful tone and powerful delivery.

After nearly two hours, the evening came to close as Longstreth ended with “Swing, Swing, Swing” – as much a tune as a cheer for the wonderful sound of the big band.

Naked Comedy

Naked Comedy

The first Wednesday of every month is the Naked Comedy Showcase at the IMPROV BOSTON, Cambridge, with Andy Ofiesh as your naked host. Yet this middle-aged, be-spectacled, chubby, out of shape, owlish looking comedian spends his daytime hours as a software engineer! Yes, the whole show is naked, 7 performers, male and female, each does a naked stand-up of about 7 minutes while telling funny stories or jokes.

Most of the comics are twenty-something or early thirties. One exception is Dr. NO NO NO, a 60-ish school teacher, who asks the audience questions about lots of things to be answered by members of the audience. Yes, he too, is naked and the questions range from oral sex, to “is sex more important than money?” to children and sex, wildest sex, etc.

There’s even a BU linguistics student who performs and I asked if any of his classmates has seen him or if he is ever propositioned. It’s a no on both counts.

The club is small, 60 seats maximum with stadium seating in the center and theatre seats on each side. The show is about 90 minutes. There is no food or booze. Admission is $10 cash or online. The audience is mixed both male and female. You must be 18 or older.

Toward the end of the show Andy asks if anyone in the audience would like to perform and sure enough, on the night I was there, a young 20-something female ripped off her clothes and told stories about her hippy parents. Amazing. However, it’s not that uncommon.

When asked about some of the strangest or wildest responses from the audience, Andy was quick to reply with a story about a couple who had come to see the show. When asked if anyone from the audience would like to join the comedians on stage, the young man was quick to volunteer, and even quicker to get his female companion equally undressed because he refused to go onstage naked unless she either donned a blindfold or did the same. To the amazement of the audience, the young woman opted out of the blindfold (and her clothing) and met her boyfriend on stage.

Another comedian that I didn’t see asks if anyone would like to perform with him but they must be naked. No problem.

Andy says, “We don’t strip; we’re just naked,” and that there are similar clubs in Worcester and New York.



IMPROVBOSTON
1253 Cambridge St.
Cambridge, MA
617-576-1253
http://www.improvboston.com/

Diana Ross and the Paragon Restaurant

DIANA ROSS AT THE FOX THEATER, FOXWOODS’ RESORT & CASINO
Mashantucket, CT
By C. Paul Luongo and Susan Bassett

Welcomed by a nearly sold out crowd, 63-year-old Diana Ross rocked the Fox Theatre with an energetic mix of favorites – covering her years with the Supremes, on her own and honoring women of song who inspired her.

Her entrance reflected a flair for drama, with her arrival on stage heralded by her own
cries of “I’m Comin’, I’m Comin’,” before she ascended a staircase in the middle of the stage to “I’m Comin’ Out,” dressed in a brilliant red off-the-shoulder gown and surrounded by a foamy red boa.

From that moment on, Ross’ performance was all business – solely focused on delivering the performance. Ross ran the tightly orchestrated performance like a well-oiled machine – covering nearly twenty songs and five costume changes in just over an hour. She didn’t acknowledge where she was or even comment on the enthusiasm and outpouring of love the audience offered – but the almost mechanical nature of the engagement did nothing to dampen the enthusiasm.

Backed by 2 vocalists and a 5-piece band, the Queen of Motown quickly brought the crowd to its feet with an invitation to revisit the good old days. Her repertoire covered the 40+ years Ross has been performing, hitting favorite after favorite, including “Baby Love”, “Stop in the Name of Love”, “Touch Me in the Morning”, “Sweetest Hangover”, “Love Child”, “Ease on Down the Road”.

Her band offered musical interludes between outfits – freshening up the old favorites with a Latin twist or a tribal beat, giving the audience an opportunity to linger just a little longer in those days of yore.

While the Motown, disco and soul numbers are full of heart-thumping rhythms and danceable lyrics, Ross’ singular talent came through near the end of the performance. Dressed in a white sequined gown and under a single spotlight, Ross delivered two Billie Holiday signature songs, stilling the crowd and demonstrating yet again why she is indeed one of America’s most treasured artists.


PARAGON RESTAURANT AT FOXWOODS’ RESORT & CASINO

Par∙a∙gon (pār´ə-gŏn´) 1. a model or pattern of excellence. 2. the perfect name for the ultimate dining experience at Foxwoods’ Casino. Perched high atop the Grand Pequot Tower, Paragon provides an elegant venue for celebrating momentous occasions or success at the Baccarat table with superb food, attentive and skilled service and gracious atmosphere.

Paragon, one of the precious few AAA Four Diamond-rated restaurants in Connecticut, is the brain child of Chef de Cuisine Scott Micaelson, who spent 14 years at other Foxwoods’ eateries before designing and opening Paragon in 2000. From the starched white linens to the monogrammed china rimmed with platinum and hefty silverware to the slipper dining chairs, Paragon speaks of worldly indulgence – in good taste, of course. A recent visit was short, but delicious enough to leave us eager to return to experience more of the culinary excellence offered there.

Greeted warmly by the maitre’d, we were seated immediately at a table before floor-to-ceiling windows that provide a panoramic view of the valley below. Described as continental, Paragon’s cuisine reflects a mix of influences with a strong emphasis on organic, naturally raised foodstuffs. The menu, still in winter mode, was well in keeping with the fact that spring was still in hiding. The indulgence began with the evening appetizer special: a pound of Alaskan King Crab legs, steamed and served, of course, with drawn butter [market price]. Meaty, generous and presented in an elegant array, the shellfish provided a festive beginning. The second choice, a heady bowl of French Onion soup [$12] , seasoned with fresh thyme and Marsala wine, was thick with sweet flavorful onions. Topped by a large piece of thick, crusty French bread, covered in Gruyere cheese, the dish smoothed out the rough edges of a weekday and warmed body and spirit.

Warm, lavender-infused cloths were provided to wipe away any sticky residue and it wasn’t long before the steaming and aromatic main courses – Angry Lobster
[market price] and the Veal Chop “Elephante” [$42] arrived. The lobster was succulent and spicy, seasoned with browned garlic, fresh red chilis, cognac and a splash of pomodoro, tossed with a generous serving of fettucine, which unfortunately was just a little too toothsome.
The veal chop, was indeed an elephant-sized portion – barely fitting on the plate. Covered in buffalo mozzarella, pepperocini and pomodoro, the chop was just a little past the medium ordered, but the flawless balance of the sauce more than compensated – fresh, tangy and vibrant – it tasted almost of a sunny day in Italy.

An unexpected highlight was the spinach, sautéed with garlic – a perfect medley of earthy and intense flavors. The side dish selected was the quintessential seasonal vegetable – an asparagus and mushroom sauté in a brown butter béarnaise [$12]. The spears were well-trimmed and cooked with just enough rosemary to restore hope that spring may indeed arrive.

Time and capacity for rich dishes were limited and so dessert was not part of the experience at Paragon. If the winter menu’s sweet choices are any indication of promise, it’s likely that when the restaurant reopens on Mother’s Day after a kitchen renovation, those with a penchant for decadent flavors will find satisfaction at Paragon.

Chinese New Year

Chinese New Year at the Mohegan Sun's BAMBOO FOREST

The Year of the Pig, 2007, means a year of prosperity and fortune to the Chinese people. To start a great year, Mohegan Sun, Uncasville, CT, planned a selection of events from February 18 thru February 25. The events included the Chinese Lion Dance, a concert by a popular Chinese performer and, of course, how could there be a celebration without food! In the only Chinese restaurant at Mohegan Sun, Bamboo Forest, an excellent and authentic Chinese New Year’s meal has been prepared by Chef Lee.

Chef Lee was born in Kwongtong Province, and later moved to Hong Kong where he worked as a chef for five years. Before coming to Mohegan Sun in 1996, Chef Lee was the Chief Chef for Chinese Fortune Kitchen at Trump Plaza Hotel and Casinos in Atlantic City, following an exciting and impressive culinary career.

There are 12 different dishes on the special New Year’s menu, all with very wonderful and lucky names. The ingredients are shipped daily from New York and Boston’s Chinatown, selected by Chef Lee. They are all guaranteed to be fresh and healthy.

The first course is “Wonderful”- a soup with clams and vegetables with bean curd. The clams are very fresh; the soup is light and refreshing.

The second course on the menu is the “Cold Holiday Platter”- jellyfish with pickled pork on the side. With a crunchy and chewy texture, jellyfish is something you don’t see used in other cuisines, but it is a popular course in a Chinese restaurant.

The third course is called “Good Fortune”- a dish of dried oysters, shiitake mushrooms and vegetables over a bed of lettuce.

“Triumph” is the fourth dish on the menu. It is a traditional New Year’s plate of pigs feet and Chinese broccoli. The meat has been carefully cooked; it is not dry, and the fat does not feel greasy.

The fifth course on the menu is “Spirited”- lobster plated over a bed of Chow Fun flat noodles.

The sixth dish on the list is “Spectacular.” The name accurately implies that the dish is delectable. It includes whole abalone, dried oysters, fish mai, dried scallops, sea cucumber, shiitake mushrooms and vegetables. Fish mai tastes soft, reminiscent of tofu, and the sea cucumber is slightly chewy, like biting into a piece of pork skin.

Next on the list is “Crispy Chicken”- half of a chicken nicely fried, with crispy skin and tender meat.

The eighth course is “Catch of the Day.” It is traditional for a Chinese family to always have fish during the New Year. Fish in Chinese is pronounced “Yu”, and it has the same articulation as “to have extras.” In Chinese culture it means to always have prosperity year after year.

Next is “Buddhist Delight”- a mixture of mushrooms, vermicelli, bean curd and bamboo pith. The bamboo pith comes from the inside of a bamboo, and is both crunchy and soft and rarely seen on menus in America.

Tenth on the list is “Marvelous”- stir-fried clams with stuffed fried tofu. The tofu was stuffed with shrimp and fried to seal in the stuffing.

Next on the menu is “Seasonal Greeting”- dried scallops and bamboo pith with pea leaves. The pea leaves were very tender, and the bamboo pith was well seasoned with the dried scallops.

Last but not least on the menu is “Happiness”- fried rice with baby corn, scallions, carrots, lettuce, chives, shrimp and Chinese sausage. During the Chinese New Year it is traditional for families to have dried meat, so the sausage is an important addition to the meal. In ancient China, without refrigeration it was important to preserve food and the practice has been passed on for generations.

From the menu one can feel the passion Chef Lee puts into his career. His dishes are carefully thought out, hoping to bring good luck for the people who come to Mohegan Sun.

The prices for these dishes also have very deep meanings. In Cantonese, the number “2” is pronounced “I,” the same pronunciation with “easy,” so $22 means to have a very easy year. The number “8” is pronounced “Fa,” the same pronunciation as “to make a lot of money,” so $28 means “to make a lot of money easily.” The number “6” is pronounced “lou,” the same as “road,” and when you put 6 and 2 together you get “the road in the future will be very easy for you.” It is in his careful attention to detail where one can see the chef truly loves his job, and is thankful for every opportunity. He wants the best for the people who come to taste his food, and wishes them well in the next year.