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Birchtree’s Pick-Me-Up Pair

Birchtree’s Pick-Me-Up Pair

Birchtree Bread Co. offers patrons a sprawling meeting place characterized by natural light, visual art, live music and plenty of caffeine. Located at Crompton Place, Birchtree has effectively maximized the attributes of a former textile factory to bring artisan breads and delicious pastries to the people of Worcester. With the recent addition of a serious bar program, Birchtree has evolved into the ideal spot for a pairing pick-me-up.

While most people have grown accustomed to pairing coffee with baked goods slathered in fruit preserves (after all, coffee itself derives from fruit) it is becoming increasingly commonplace to pair coffee with cheese. It’s not so strange if you think about it – most of us take a dash of dairy in our brew as it is. Not surprisingly, a rich, nutty sheep’s milk cheese pairs seamlessly with the sharp, earthy notes of espresso.

Order a latte made with Fratello Hazelnut Liqueur and pair with the Invierno & Membrillo, served on fresh country bread with Vermont Shepherd sheep’s milk cheese, quince preserves, and almonds. The most successful pairings enhance unique qualities of both food and drink, while creating a third sensation altogether. This pairing illuminates both the rich and rustic complexities of Invierno, bringing out hints of butter and mushrooms.

If you can’t resist something sweet, ask for a Salted Chocolate Rye Cookie to take your spiked latte to the next level. Visit Birchtree Bread Company at 138 Green Street to see for yourself!

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Angostura in the Atrium

Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People's Kitchen in Worcester, MA

On a rainy autumn evening in the atrium of The People’s Kitchen, Chef Cornelius Rogers transported guests from Worcester to a Caribbean island oasis with the help of Angostura Rum. Rogers and co. turned up the whimsy, evoking the spirit of Trinidad with each and every pairing.

Tot-chos and the Caribbean Spritz
Guests were greeted with playful wine glasses rimmed in banana salt and served with striped paper straws. The Caribbean Spritz consisted of Angostura 5 Year Old Rum, Fever Tree Tonic Water and a fresh pineapple garnish. Cubes of Angostura Bitter-Mango Ice slowly melted, resulting in an entirely different beverage by the end of the first course. The adobo chicken Tot-chos (as in tater tot nachos) grasped onto the Spritz’s emerging mango notes with complimentary flavors of avocado and Serrano salsa.

Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People's Kitchen in Worcester, MA.jpg
Pho-Real Steam Bun and a Zombie during the Angostura in the Atrium at The People’s Kitchen in Worcester, MA

Pho-Real Steam Bun and a Zombie (for 4)
Steamed pork buns called “pow” are a local favorite in Trinidad, so it’s no wonder that the crispy Pork belly, jalapeños, sprouts and pho sauce mirrored an Angostura Zombie so appropriately. This monster of a cocktail came served in hollowed pumpkins with long fluorescent straws for shared consumption. Garnishes of mint and basil on the steam buns enhanced medicinal qualities of Absinthe and warm spices of Falernum.

Pan Roasted Duck Breast and Treacle
The Angostura Treacle is a rum based Old Fashioned, topped with a float of cinnamon-citrus and garnished with a dehydrated apple slice. The union of this tiki concoction with pan roasted duck, pear mostarda, and candied walnuts made for a warming pair on a bone-chilling New England evening.

Warm Semolina Cake and Tom & Jerry
Our meal concluded with moist semolina cake, pumpkin mousse, salted caramel, and a Tom & Jerry. Rogers explained that semolina is a course purified wheat often used to make pasta. Served in a porcelain mug, the Tom & Jerry proved a thick boozy batter. A combination of Cognac, Angostura 7 Year Old Rum, and Amaro di Angostura offered natural undertones of vanilla, maple and cinnamon.