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Kirk A. Davis PresidentKathleen Real Publisher x331

Brittany Durgin Editor x321Steven King Photographer x323Walter Bird Jr. Senior Writer x322Brian Goslow, Janice Harvey, Lynne Hedvig, Jim Keogh, Laurance Levey, Josh Lyford, Doreen Manning, Taylor Nunez, Cade Overton, Jim Perry, Matt Robert, Jeremy Shulkin, Barbara Taormina, Al Vuona Contributing Writers

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Spice it up! 6

Water of Life 11

Raising a Glass to Central Mass 14

What they Crave 18

Bites 19

Recipe 21

Advertiser Index 22

Cover Photo: Steven KingDesign: Kimberly Vasseur

Contents


Spice it up!— Taylor Nunez

In the culinary world, herbs are crucial in adding just a little something when creating the perfect meal. Beyond sprucing up even the tamest dishes, herbs provide a cultural context to those indulging.

“Herbs are important because they add fl avor, they are healthy and add identity to the food. They help distinguish between culture,” says Neil Rogers, executive chef of Shrewsbury Street’s Volturno Pizza Napoletana. Yet despite how essential they may be, the average at-home chef may have apprehensions when it comes to adding herbal zest. Be not afraid: Worcester herb professionals are here to explain how to perfectly spice any meal.

Regardless of what the meal may be, it is of the utmost importance to understand the style’s signature seasoning. As introduced by Rogers, different herbs are often associated with different cultures. For example, basil is essential in Italian cooking while cilantro is more common in South American cuisines. As a chef specializing in Italian, basil is Rogers’ go-to herb. “For our pizzas, to top our pasta, for all types of dishes. It is the one herb that is most synonymous with Italian cuisine.” Another favorite of Rogers? Lemon thyme, that Rogers gets fresh from local Applefi eld Farm in Stow, Mass. “It has a bright citrus smell and taste. Perfect for fresh clean food in the summer.”

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Chef of Armsby Abbey, Damian Evangelous, relies on a variety of herbs for the popular artisan dishes. “I rely on whichever herbs are necessary for a particular preparation in order to elevate it to where I want it to be. For my particular style of cooking, herbs are very important. They add a freshness and earthiness to things that I really enjoy.” A farm-to-table proponent, the herbs Evangelous calls upon change with the seasons. “My usage of herbs changes just the vegetables. Some herbs like mint, basil, rosemary, chives and thyme are so fresh and bright and fragrant during the summer months that they add something positive to almost anything and sort of help bring a dish up to the next level.”

Sol Proprietor chef Tyler Fleckner uses no shortage of herbs when it comes to dressing up seafood dishes. Echoing chefs Rogers and Evangelous, Fleckner explains, “Herbs

give your dishes fl avor and depth that enhance the dish you are using them on.” Though Fleckner admits the herbs used truly depends on the main ingredients, tarragon and sorrel are usually close by. Fleckner also notes tricks to seasoning fi sh. “If you like licorice fl avors, use chervil or tarragon. Earthy, then use thyme or rosemary. But remember to put light fl avors with

clean fi sh and stronger fl avors with more oily fi sh.”To fi nd the freshest herbs, Worcester locales do not need

continued on page 8

STEVEN KING

Jody Gilson, owner of J Gilson Greenhouses in Groton, holds Lemon Gem Mairgold fl owers used by chefs as an edible garnish.


to travel far. Fleckner relies on an herb nursery in Groton owned by Jodie Gilson to keep his herb supply robust. Rogers notes that during the summer months, farmers markets and farm stands carry vibrantly fresh herbs.

Another trusty location to pick up herbs is Living Earth on Chandler Street, next to restaurant EVO. Rob White, produce manager at Living Earth, is a veteran

produce purchaser and ensures that Living Earth sells all organic herbs from local farms like Many Hands Organic Farm in Barre and Harms Family Farm in Brookfi eld, to name a couple. “We even grow some organic herbs on the store owners’ farm in Rutland, Mass.,” divulges White. During the off season for growing herbs, Living

Earth purchases them from other areas of the country, mostly California. “We try to have all fresh herbs in stock at all times. The time of year makes a big difference on what herbs are being used more often by customers,”

White also notes. In particular, White fi nds that in the summer months, cilantro is a hit for fresh

salsa while rosemary, thyme, oregano and marjoram are used for grilling meats

and veggies and chives/dill are used to spice seafood. For the colder fall and winter months, White notices that rosemary, tarragon, sage and thyme are used for the heartier soups, sauces and oven roasted meals.

When selecting your own fresh herbs, whether at Living Earth or

a local farmer’s market, there are simple ways to make certain you

are choosing the best from a selection. White insists that consumers try to buy

local and organic as these herbs are most likely the freshest available. Evangelous points

to a few questions to ask yourself while making herb purchases. “Some basic advice for selecting herbs would be to look at them. Are they beautiful? Are they vibrant? Do

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“If you like licorice fl avors, use chervil or tarragon. Earthy, then use thyme or rosemary. But remember to put

light fl avors with clean fi sh and stronger fl avors with more oily fi sh.”

— Sol Proprietor chef Tyler Fleckner


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they look appealing? Smell them. Are the aromas intense? Complex? Fresh? If all of these answers are ‘Yes,’ then you probably have some good herbs on your hands.”

Fresh is not the only option when it comes to herbs; dry herbs are used in cooking frequently, too. Ed Hyder’s Mediterranean

Marketplace offers a variety of over 100 dried herbs and spices, many frequently used in mediterranean cuisine. Most popular are zahtar, sumac, oregano, mint and tarragon. If you have a meal in mind but do not necessarily know what herbs would best

fl avor it, fear not, each member of Ed Hyder’s staff has a wealth of knowledge regarding herbs and can easily assist in pairing fl avors with meals.

Naturally, the next step after buying your herbs is cooking with them. There are so many

ways to use different herbs but Worcester chefs offer up some sage advice.

When looking to fl ex your culinary muscles, Rogers suggests choosing a poultry or meat before deciding on how to season. “Chicken is a good canvas. Any herb can go with chicken, just depends on the accompanying ingredients. Rosemary with steak is a winner. For more full-fl avored cuts like lamb or game meats,

rosemary, lavender and mint are friends. Lamb with mint jelly is

probably one of the most famous combos.”

Evangelous offers a piece of simple advice for blossoming cooks: Get

creative and try new things. “There are endless combinations and preparations you can use, just try something.” ✸

Best in summer months: cilantro for fresh salsa; rosemary,

thyme, oregano and marjoram for grilling meats and veggies, and

chives/dill to spice seafood.Best in fall and winter months:

rosemary, tarragon, sage and thyme for hearty soups, sauces

and oven roasted meals.

10 2013 KRAVE A WORCESTER MAGAZINE PUBLICATION PHOTOS/STEVEN KING


The Water of Life— Mike Murray

What is in a name?When it comes to whisk(e)y, not only are there dozens of variations, from Scotch to rye, bourbon and beyond, but there are two competing spellings. Much ado has been made about the correct spelling and when to include the infamous fi fth letter of the alphabet and when to drop it out. For our sake and sanity, we will be including the -e when referring to bourbon, rye, Tennessee and Irish whiskey (plural: whiskeys). The -e will be dropped when referring to Scotch and Canadian whisky (plural: whiskies).

Tim Finnegan’s Wake, an Irish ballad that is at once a drinking song and a mourning song, tells the story of an Irish day laborer with a taste for liquor who takes a spill one day and dies. Finnegan is rolled up and brought to wake, laid out with a barrel of porter beside his head and a bottle of whiskey next to his feet. At his wake, a raucous fi ght breaks loose amongst his friends and an unnamed assailant sends a bottle of whiskey through the air, missing its target, smashing and ultimately spilling the spirit all over our deceased host. Finnegan, being doused in aqua vitae, is miraculously resurrected from his deathbed and the party resumes. That whiskey is the liquor to breathe life into Finnegan is no coincidence; today’s English word whiskey comes from the 18th century English whiskybae, which derives from the Scot’s Gaelic usquebaugh and Irish uisce beatha, literally

translating to the water of life. In medieval Europe, the name was fi tting as water was often contaminated and undrinkable thus making whiskey — and other distilled or fermented beverages — the lifeblood of the continent.

Whiskey found its way to the Americas and played a critical role in the development of the young United States, as frontiersmen militantly protested undue taxation on the trade of distilled spirits. The Whiskey Rebellion, as it became known, sowed its roots in a similar uprising called Shay’s Rebellion centered in Petersham in Worcester County, Mass. While Worcester had a more inspirational relationship to whiskey distilling in pre-Constitutional United States, its contributions would only grow throughout the 19th century.

Hiram Walker was born in Douglas, Mass. on July 4, 1816 in the Yew Street farmhouse that his grandfather built. After several failed business attempts, Walker eventually found success in Boston dealing with dry goods and eventually

continued on page 12

Opposite page: Still and Stir bartender Anthony Verdini makes an Old Fashioned.


grain buying, which led him to pursue an interest in distilling whiskey. With his business acumen, Walker was drawn to the midwest like many young entrepreneurs, though strict prohibition laws in Michigan drove him to Canada. There the Douglas native expanded his distilling enterprise in what was called Walkerville, Ontario, launching Hiram Walker’s Club Whisky which would eventually be renamed Canadian Club Whisky, going on to become one of the most popular brands of whisky in the world.

The 18th Amendment to the Constitution would ban the production, transport and sale of alcoholic beverages in the United States. With distilleries in the United States closing, Hiram Walker’s Canadian Club Whisky boomed, becoming the preferred import of mobster Al Capone, and spawning an illegal

underworld of basement taverns and speakeasies. While the speakeasy vanished after the repeal of the 18th Amendment

in 1933, one popular Worcester bar channels the spirit of prohibition-era blind tigers with infamous cocktails and artistic bartenders. Still & Stir, the back room bar carved out of the old Worcester jailhouse at 120 Commercial St., has a full menu of whiskey cocktails with both centuries old classics and brand new experiments with the spirit.

Still & Stir bartender Anthony Verdini sees whisky as the “stubborn only child” of the spirit world, where some liquors try to mix in fl avorlessly to the rest of the drink ingredients, whiskey stands out with its bold color and stark, complex fl avors.

Verdini goes on to explain that because of this whiskey can seem like a daunting spirit for those who normally drink something else, “sometimes you have to trick someone

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into trying whiskey, they’ll say ‘make me a Bicycle Clown’ (Still & Stir’s name for a custom specialty house cocktail), and you’ll make a drink that they can’t believe is a whiskey drink.” Other times, though, guests at Still & Stir and its sister restaurant, The Citizen, know precisely what they want — “Basil Hayden’s (a light-bodied bourbon whiskey), in a sniffer, two ice cubes,” requested by one confi dent guest at the bar on a recent evening.

Somewhere in between Still & Stir’s experimental Bicycle Clowns and a glass of whiskey with ice is the classic Old Fashioned, what Citizen bartender Ashley Auger proudly exclaims is “the original cocktail, one that reminds you of fall and makes you feel comfortable.” Verdini fl exes his bartending chops and makes the perfect Old Fashioned, with such skill that even New Haven born Jeremiah Thomas — “the father of American mixology” — would be impressed with.

Starting with 4 Roses Yellow Label bourbon — “a versatile whiskey” — Verdini adds Jerry Thomas Bitters, raw sugar, lemon oils, while rubbing the rim of the glass with freshly-cut orange zest. The caramel-colored cocktail surrounds a giant single ice ball encouraging drinkers to sip slowly. The aroma of lemon oils and orange zest hits your olfactory senses fi rst, with the taste of orange tingling the front of your tongue, while the bitters balance your palette. Finally, while the liquid swashes in your mouth, you are greeted by the warm and reassuring fl avor of the smooth bourbon

whiskey, as hints of pear and apple linger on your taste buds. Cocktails like the Maine & Maple, featuring Evan Williams Vintage Bourbon, locally sourced blueberry jam, a touch of maple syrup, and a fl oater of champagne, challenge whiskey conventions with incredible results.

Whiskey lovers are not limited to only Worcester’s bars for their spirits. Julio’s Liquors in Westborough, Mass. houses its famous Loch & K(e)y Whisk(e)y Society, a club for whiskey lovers the world over. The Loch & K(e)y Society hosts weekly events from tastings to special presentations by distillers on Whisk(e)y Wednesdays and even features an annual Whiskey Weekend with tastings of dozens of excellent whiskies from around the world, a whiskey dinner, and educational courses over both days. The 2014 Whisk(e)y Weekend is still being planned and Julio’s encourages those interested to visit juliosliquors.com for up-to-date information on the next event.

Despite its European origins, whiskey has become the American spirit. While whiskey is more commonly associated with Tennessee, Kentucky and regions outside of New England, the whiskey experience has been irrevocably changed by New Englanders, from Douglas natives like Hiram Walker to local restaurants and bars respecting the classics while also making exciting experimental cocktails. Whiskey truly is Worcester’s water of life. ✸


— Al Vuona

For many wine lovers California, Washington State, Oregon and New York are well known regions for wine production. So what about Massachusetts? Many people may not be aware that a robust wine industry is alive and well right here in Central Mass.

This part of the Bay State is home to a group of growers and winemakers who are steeped in the best of New England traditions with wines hand crafted from grapes, fruit and berries.

While that may come as a surprise, the thing to remember is that wine making has been happening here for decades. Just ask Nathan Benjamin who has been making wine at his Charlton Orchards and Winery for nearly 15 years. “Weather is certainly a challenge but grapes do grow here,” Benjamin says. He produces a number of wines from grape varietals such as riesling, vidal blanc, zinfandel and chambourcin. In addition, he offers wines made from non-traditional fruits such as apples, strawberries and raspberries. Improvising has been a key to the orchard’s success.

As for the most common grapes grown for wine in Massachusetts, the vinifera varieties chardonnay, pinot noir, riesling, gewurztraminer, pinot blanc and pinot gris have done reasonably well, while traditional reds such as cabernet can be very challenging.

That has not stopped people like Benjamin. “Being very resourceful is how we move ahead,” he adds. With awards such as Best of State for his Crimson Gold Red Raspberry wine there is no doubt that the public has taken notice.

Less than an hour from Worcester in the heart of apple

Raising a glass Raising a glass to Central Mass to Central Mass

STEVEN KING


country is Nashoba Valley Winery in the town of Bolton, Mass. It has been producing wines since 1978, many of which have earned this pioneering winery wide acclaim. The family-owned orchard, winery and restaurant, set on 52 rolling acres, boasts a state-of-the-art wine-making facility and a gourmet restaurant.

Today, Nashoba Valley Winery is one of the state’s leading fruit wine producers. Proprietors Rich and Cindy Pelletier have introduced grape wines, port-style wines, ice wines, fortifi ed wines and fruit distillates.

If you happen to be traveling a quiet country road that winds along the Quabbin Reservoir, then stop by Hardwick Vineyard and Winery.

For more than a decade John Samek and his family have been growing grapes and making wine right in the town of

Hardwick. With six varieties of French hybrid grapes, they produce about 3,500 gallons of wine every year. The bestseller is their Massetts. This wine is a blend that uses the sweet grapes from the vineyard with tart cranberries. The wine’s name comes from the abbreviation used for Massachusetts during the nation’s federal era. History and good wine do seem to go hand in hand.

About 22 miles northeast of Worcester is where

you will fi nd the Still River Winery in Harvard, Mass. Apfel

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John Samek, co-owner of the Hardwick Vineyard and Winery, bottles cranberry wine. Massetts Cranberry Wine is the vineyard’s signature wine which is made fromlocal cranberries grown in Hardwick.

STEVEN KING

continued on page 16


Eis is the name of the game here. This apple ice wine is made from a blending of apple varieties, all 80 types of apples go into every bottle. The end result is a wine that is clean, crisp, slightly sweet and reminiscent of fresh apples. The delicate aromas and fl avor are the result of the wine being fermented at very cold temperatures.

Wade and Margot Holtzman are the proprietors and their ice wine has won double gold in international competition. The idea for the wine came to them while on a trip to Canada. “We tasted a version of Ice Wine while there and fell in love with it,” admits Wade. “In fact, try it with a good sharp cheddar cheese and see for yourself.” Wade says that his annual production is about 1,200 cases and much of that is sold through local farmers’ markets and distributors.

Harvest time is from September through June. As

wade says, “Central Mass. has some of the best apples in the world, so why not take advantage of its bounty.” The wine sells for about $24 per bottle and has a strong following. Wade recommends that you chill the wine in your refrigerator before serving. “Central Massachusetts is

defi nitely a wine loving region,” admits Wade. “Over time these wines and products have garnered national and international acclaim”.

Close by in Shrewsbury, Mass. is where Frank Zoll runs the Zoll Cellars from his home. The property is used as a private winery that employs biodynamic farming which prohibits the use of harmful chemicals. Most of his grapes are grown right there on the property

and at a site in Lancaster, Mass. Zoll is a former pastry chef who has worked at the Ritz-

Carlton Boston, Tavern on the Green, Marriott Marquis and Boston Copley Marriott. He taught himself to make


Rebecca Keddy, Hardwick Vineyard and Winery’s tasting room manager, talks wine with Tony and Dianna Milone of North Weymouth.

STEVEN KING


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wine back in 2001 out of his family home on Long Island, New York. Zoll produces a number of varietals including riesling, pinot noir and cabernet franc (his best seller). For Zoll, red wine has taken center stage. “People enjoy the white wines we produce but the demand for medium to full-bodied reds is overwhelming.”

With annual production at 600 cases, Zoll someday envisions a larger facility to increase output and hopefully offer dinning and event facilities. As he states, “My enthusiasm for this industry grows stronger each year and that is fueling my desire”.

When asked how confi dent he is about the future of Central Massachusetts as a wine producing region, Zoll says, “Of course certain varietals will not grow well here because of the weather, but what we can grow will only get better with time.”

Most of what Zoll produces is

sold at farmers’ markets and by visiting with wine shops around the region. Zoll sums it up this way: “Wine making in Central Mass. will always be an on-going experiment. Techniques we are using today will likely be improved upon in years to come. You have to be fl exible and willing to take a chance.”

Each of these wineries shares a common belief that they are indeed stewards of the land. In addition to making great wine they have all taken pains to protect those natural resources that have been a big part of their success. It is also worth noting that most of these wines are reasonably priced for between $9 and $25 dollars.

Central Mass. is defi nitely a wine lover’s destination. With faith in their product and hard work these wineries are hopeful that the industry will continue to grow in popularity. In the meantime let’s do our part by pouring a glass and raising a toast to Central Mass.

Hardwick Vineyard and Winery

STEVEN KING


What they craveWe asked several people in Worcester what they crave most from the many

dining and bar establishments in Central Mass. Here is what they said.

Janice Harvey, Columnist for Worcester MagazineI’m a Shrewsbury Street fan all the way. When I want a phenomenal meal without much guilt,

I head to Piccolo’s for the Pesce Piccolomondo – a dish stuffed with sautéed jumbo shrimp, mussels, clams, calamari, codfi sh and the occasional slice of Yukon gold. A glass of Polka Dot Reisling

complements it nicely for me, and serves as dessert — just sweet enough.There is no better mojito (pictured at right) than the ones served by bartender John at VIA. Period. I think the secret is in the touch of ginger ale he adds to it. I only know I’ve tried mojitos in restaurants

from Worcester to Portland to Miami – John’s are the best.

Pistachio Pizza at Volturno. The fi rst time I went into Volturno, I was in my “dad jeans” with my wife and we’d just been working on the house. They welcomed us into their swanky establishment like we were family. Every ingredient I ate was fresh from the mozzarella to the sausage to the pesto - it just melted in my mouth and I haven’t looked back.

Any of the local on tap IPAs at Armsby Abbey. This is the dream neighborhood bar with a ton of great local craft beers on tap. And if I’m at the bar solo or in one of the window booths with my wife or friends I love walking in the door.

— Paul Westcott, Morning host, WTAG Radio

I get most of my food from Spoodles, they serve excellent salads and excellent wraps. That’s

what I crave on a daily basis. — Rafi Khan, Worcester

The food I crave most is Indian cuisine. Our go to place in Worcester for that is Surya on Shrewsbury Street. You can regulate the amount of spice, I like very hot, while my husband Louie prefers milder. As a vegetarian they have amazing selections.

When having mixed drinks I adore a Hendrick’s martini made for me by Chip at Nick’s, yum!

—Tina Zlody, Chair of Worcester Arts Council, Co-Founder and Co-Director stART on the Street

A Greek salad with extra feta and lemon oil vinaigrette from El Basha on Park Ave.

—Deonne Friedman, Worcester

Worcester has so many delicious eateries, it’s hard to name just one—there are dozens! I especially enjoy foods made from local produce grown in the area. We are fortunate here in City Hall to have an often overlooked culinary gem, A&D Coffee & Lunch X-Press, right next door at Pleasant and Main Streets. The owner, Ali Khalas, makes the best Middle Eastern falafel, dolmades, homemade lentil soups and great desserts. It’s trip to the middle east without even leaving Main Street. That being said, I encourage Worcester Magazine readers to enjoy a culinary expedition throughout the city.

— Erin Williams, Cultural Development Offi cer

Mezcal guacamole all the time, with a margarita. —Jenna Leskowitz, Leominster

James Dempsey, Instructor in Humanities and Arts, Worcester Polytechnic InstituteI love the egg salad sandwich at Lucky’s on Grove Street. Creamy, eggy, stuffed

with vegetables (pictured at left). Now and then I can really go for the Vietnamese iced espresso coffee served with condensed milk at Da Lat.

PHOTOS/STEVEN KING


BitesFood and beverage news and events— Brittany Durgin

WINE EDUCATION CLASSESJulio’s in Westborough offers wine education classes every Tuesday at 7 p.m. Tim’s upcoming wine education classes include: Tuscany on Tuesday, Oct. 29, Germany on Tuesday, Nov. 5 and Austria on Nov. 12. Julio’s Liquors, 140 Turnpike Rd., Westborough. juliosliquors.com.

VIN BIN ACADEMYThe Vin Bin in Marlborough offers a series of food and beverage classes in the months of October and November. The following are upcoming classes available for $10 per person: Tuesday, Oct. 29: A Slice of Cheese, part 2; Monday, Nov. 4: Scotch Seminar; Tuesday, Nov. 5: The Rest of Italian Wines; Tuesday, Nov. 12: American Whiskey. All participants will receive a $10 voucher to use in the store once the course is completed. The Vin Bin, 91 Main St., Marlborough. thevinbin.com.

NO RULES WINGSMahoney’s offers No Rules Wings every Monday to its 21 and older crowd. When the Park Ave. bar opens its doors at 7 p.m., hot wings – from buffalo to creamy Parmesan – are served at no charge. In addition are $1 draft and drink and beer specials of the week. We recommend keeping this in mind this fall for Monday Night Football. Mahoney’s, 413 Park Ave. facebook.com/mahoneyspub.ma.

WINE AND BEER TASTINGEnjoy an evening of tasting a variety of wines and beers and supporting Girls Inc. of Worcester at the organization’s Fall Wine and Beer Tasting on Wednesday, Nov. 6 from 5-7 p.m. Held at Wormtown Brewing Company, guests will be offered tours of the brewery and a silent auction will be held. Celebrity wine pourers include Cherylann and Leng Gengel of the Be Like Brit Foundation, Worcester Sharks Players, Andy Lacombe of Charter TV3 and several others. Light appetizers will be served and complimentary valet parking will be available. $30 per person. Email [email protected] or call 508-755-6455 x21. Wormtown Brewing Company, 455 Park Ave.

QUICK, GOURMET MEALSLearn how to make a quick and delicious dinner at Tower Hill Botanic Garden on Sunday, November 10 from 1-4 p.m. The class will show participants how to cook minestrone soup, chicken in a lemon wine sauce with capers, mushrooms and artichoke hearts served over rice, a mixed green salad with a homemade herb dressing and a cheesecake stuffed with fresh peaches. Tastings will be provided at the end of the class. Cost is $30 for members and $35 for nonmembers. Tower Hill Botanic Garden, 11 French Dr., Boylston.

EDIBLE STILL LIFELiz Barbour of Liz Barbour’s Creative Feast, will teach participants how to turn a holiday buffet table into a work of art on Saturday, November 16, from 10 a.m.-noon. Barbour will demonstrate how to use fruits, vegetables, fi ne china, fresh herbs and fl owers to create a three-dimensional still life. Following will be a cooking demonstration of three Thanksgiving side dish recipes, which are works of art themselves and will be placed on the still life buffet table for tasting. Tower Hill Botanic Garden, 11 French Dr., Boylston.


PRESENTED BY


Chicken and Vegetable Stack Recipie courtesy of Livia’s Dish

2 tablespoons extra-virgin olive oil 2 4-ounce skinless, boneless chicken breastsKosher salt and freshly ground black pepper1 Zucchini (sliced) 1Yellow Squash (sliced)1Roasted Red Pepper1 Portabella Mushroom (sliced)1 Eggplant (sliced)2 garlic cloves, minced

Sauce 2 Tbsp butter2 Tbsp fl our 1 garlic1/2 cup Chicken stock 2 tbsp lemon juice

DirectionSeason all sliced vegetables with olive oil, salt,

pepper and garlic. Grill them on both sides until they are soft. Season both chicken breast with salt, pepper and garlic and grill them on both side for about 10 minutes or until the temperate of the chicken breast is 165 degrees or higher.

In a sautéed pan, melt butter. Stir in fl our, salt and pepper until smooth. Gradually add chicken broth and lemon juice and let sit.

In a dinner plate stack up grilled portabella mushroom, one of grilled chicken breast, grilled zucchini, grilled yellow squash, second grilled chicken breast and on top of it roasted red pepper, creating a tower. Spoon the sauce over it and it is ready to serve.

SUBMITTED PHOTO


Welcome ToMac’s Diner“Where EverybodyGetsTogetheronShrewsbury Street”

185 Shrewsbury St.508-868-7508

Kitchen Hours ~ Lunch :Mon.-Fri. 11:00 - 3:00pm • Dinner: Wed.-Sat. 5:00-9:00pm • BYOB

rc s Dinerre bodyyyyyyy

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wsbury ”ROADWAYROADWAY

100 WATER ST., WORCESTER 100 WATER ST., WORCESTER 508.755.3233508.755.3233broadway-caterers.combroadway-caterers.com

100 WATER ST., WORCESTER 508.755.3233broadway-caterers.com

Serving Breakfast, Lunch and Serving Breakfast, Lunch and Worcester’s Best Homemade Ice Cream!Worcester’s Best Homemade Ice Cream!

Serving Breakfast, Lunch and Worcester’s Best Homemade Ice Cream!

BITESQuick

Advertiser IndexArmsby Abbey ...................................................................................................7Austin Liquors .................................................................................................17The Banner Bar and Grille ................................................................................13Bentley Pub .......................................................................................................8The Broadway Restaurant .................................................................................22El Basha ...........................................................................................................15Guiseppe’s Grille ................................................................................................9Hanover Theatre for the Performing Arts ............................................................2Hungry Coyote Burgers ’n Shakes ....................................................................12KJ Baarons Fine Wine & Spirits .........................................................................3Mac’s Diner ......................................................................................................22The Mill .............................................................................................................9Mohegan Bowl .................................................................................................16Pepe’s .................................................................................................................8Rail Trail Flatbread Co. .....................................................................................1Ritual ...............................................................................................................15Sweet ...............................................................................................................23Volturno ..........................................................................................................24Wooberry ........................................................................................................13Worcester Magazine ...........................................................................................3Worcester’s Best Chef .......................................................................................20


You ain’t seen nothin’ yet!

The New,Bigger, Better,

72 Shrewsbury St., Worcester 508.373.2248 SWEETWORCESTER.COM

Expanded small plate savory menu of Globally inspired comfort food

Expanded dessert menu

15+ Craft Beers15+ Small-batch Whiskeys & Bourbons

Exquisite new function space

Kitchen & Bar

Coming Soon


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