Tag: broth

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The April Wrap Up

April gave me a rare look inside Armsby Abbey’s kitchen to learn about their team’s exceptional charcuterie program in addition to their unique butchering practices. Executive Chef Sean Dacey expressed sky high expectations for his knowledgeable staff while owner Sherri Sadowski provided insight about the role that Reserve’s technology plays in streamlining guest services. As Mass Foodies live correspondent, I also had the opportunity to attend Massachusetts’ first hemp dinner at deadhorse hill, courtesy of Luce Farm. Hemp or CBD, offers a variety of health and wellness benefits. The event proved indicative of an uncharted cannabis culture that Worcester is only beginning to grapple with.

Five single origin dark chocolate bars from Goodnow Farms and the beans used to produce them. The middle one, made from Mexican beans, actually has the highest cocoa content: 77% (Erb Photography for Mass Foodies)
Five single origin dark chocolate bars from Goodnow Farms and the beans used to produce them. The middle one, made from Mexican beans, actually has the highest cocoa content: 77% (Erb Photography for Mass Foodies)

Contributing writer, Giselle Rivera-Flores continued her #SundayFunday series with an old favorite: Bocado Tapas Wine Bar, embracing a sultry communal dining experience. On the West side, Giselle got “clean and naked” with Nu Cafe where owner Josh Van Dyke is curating an organic lifestyle for his Chandler Street customers. Just up the road in Tatnuck Square, Giselle broke the news that owners of Funky Murphy’s had purchased Tatnuck Grille where they are planning to launch a new concept in the near future.

This month, Jim Eber immersed himself in craft chocolate at Goodnow Farms in Sudbury. Jim distinguished chocolate as a complex food rather than a simple candy, citing the laborious steps undertaken by proprietors, Tom and Monica Rogan. The Rogans take their beans seriously, accounting for the likes of their fresh, herbal, and aromatic small-batch bars of Ucayali from Peru. Trust us when we tell you that the $8 price tag is a steal.

The building permit for Crust's expansion as North Main Provisions.
The building permit for Crust’s expansion as North Main Provisions.

Most exciting of all was the announcement by Alexis Kelleher and Nate Rossi that Crust Bakeshop will expand to offer fine wine and cheese, a suitable match for the signature fresh baked breads that drive customers downtown in droves. The expansion makes use of a neighboring Main Street storefront, which has already undergone two months of renovation.

And, if you’ve been following the Hangover Pub’s restaurant drama (fit for a box office hit) we are pleased to report that Michael Arrastia has officially divorced from any legal ties to notorious money-launderer Christopher Slavinskas. According to the Telegram and Gazette, Arrastia received approval from officials on Thursday to reopen under a fresh license.

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The March Wrap Up

The raw bar at simjang on Shrewsbury Street in Worcester, MA (Erb Photo for Mass Foodies)

As is typical of New England, March came in like a lion and out like a rhino with a host of key developments for the Central Mass food scene.

B.T.’s 26 hour smoked beef brisket paired with Wormtown Buddha Juice X2IPA

On March 28th, Drew Day was named Executive Chef of Flying Rhino on Shrewsbury Street as former Executive Chef Chris O’Harra announced his transition to Maddi’s Cookery and Taphouse, set to open on Water Street by early May in the space that previously housed The Perfect Game. Maddi’s will mark the second restaurant for Adam Hicks, who also owns Depot Street Tavern in Milford, which opened in August of 2014. O’Harra was recently awarded first prize in the people’s choice category at the Worcester’s Best Chef Competition.

While Day and O’Harra were parting kitchens this month, two other Central Mass chefs joined forces. Chef Rick Araujo of Civic Kitchen & Drink in Westborough teamed up with B.T.’s Smokehouse Director of Operations William Nemeroff of Sturbridge for a night of award winning barbecue. B.T.’s smoked beef brisket has built up a loyal following to the tune of over 120,000 pounds of hand selected, hand rubbed beef brisket sold last year. Araujo and Nemeroff looped themselves into captivating harmony for the evening with Wormtown Brewery along for the thrilling ride.

Bibimbap from Choose and Mix in Worcester, MA
Bibimbap from Choose and Mix in Worcester, MA

B.T.’s whet our appetites for barbeque and Choose & Mix swooped in for the assist. Contributor Giselle Rivera-Flores visited this Korean hot spot on East Mountain Street for “bulgolgi – thinly sliced beef tenderloin strips in flavorful Korean barbecue sauce – and galbi – Korean barbecue ribs.” She found the eatery welcoming, affordable, and loaded with flavor. Flores also visited Millbury’s new doughnut hotspot, Rocco’s, located at the former address of the Queen’s Cups. Members of the Astrella family have doughnuts “embedded in their DNA,” as evidenced by what Flores calls a frenzied social media buzz in addition to the long (but quickly moving) line out the door.

Contributor Jim Eber spent some time at simjang’s raw bar on Shrewsbury Street with Executive Chef Jared Forman whom he deemed, “a chef intimately connected to what he serves.” The two sampled sexy oysters, fat kid’s oysters, punchy oysters, crisp beginner oysters, and coppery oysters. If Eber’s praise is any indication, he’ll be back at the deep rock maple bar very soon for a Jang and a dozen more.

Stack of Doughnuts from Rocco's Doughnut Company in Millbury, MA
Stack of Doughnuts from Rocco’s Doughnut Company in Millbury, MA

Next door at Volturno, owner Greg Califano Jr. kept busy teaching pasta classes in his private function space as well as the Neapolitan pizzeria fresh outpost in Framingham. Volturno’s new location maintains the rustic charm of its counterpart, offering the added intimacy of a smaller space. Guests still have a view of the wood burning oven, and we were pleased to find that the “2 for 1” deal on Mondays and Tuesdays is graciously honored in Framingham as it is in Worcester. Pasta classes are offered monthly at each location and no two are ever the same.

In bleaker news, both Broth and The Hangover Pub shuttered their doors after former owner Chris Slavinskas pleaded guilty to charges of making a false statement to federal investigators relating to the ongoing Kevin Perry saga. Perry’s indictment resulted in the shutdown of The Usual, Blackstone Tap, and The Chameleon.