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Your Mid-Summer Food News Recap

Olive & Herb with whipped feta, evoo & herbs (BirchTree Bread Company)

A few of your favorite restaurants want you to try cooking at home this summer. No joke. Just ask Lynn Cheney of Lettuce Be Local whose unique spin on the CSA is changing the way Central Mass thinks about food. She has strategically selected three pickup locations at area restaurants in different neighborhoods of the city in order to foster ease and walkability for residents. Pickups can be made at deadhorse hill downtown, Lock 50 in the Canal District and simjang on Shrewsbury Street. Orders can be personalized based on each member’s needs from week to week and offers accessibility to Cheney’s wide network of farms, previously only available to chefs. The CSA does not include dairy and meat at this time.

Meet the Only Woman Worcester's Top Chefs Trust With Their Beef, Farmer Joan WalkerIf it’s meat you’re after, look no farther than Walker Farm. I should warn you that obtaining Joanie Walker’s beef can be as challenging as Elaine Benes ordering a cup of soup. Joanie only sells to chefs who will do justice to her herd of grass-fed Red Devon cattle known for their healthy, hearty, marbled meat. You’ve probably enjoyed the results of her love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Joanie’s reputation is steadfast among local foodies for producing the highest quality beef in the region. I visited Walker Farm in New Braintree in order to fully appreciate Joanie’s patience and care for her cows. (Rest assured, I went home with a freezer full of meat.)

This month, the Worcester Foodies visited 110 Grill where they admired the “very cool outdoor patio and fire pit that was bustling on the beautiful summer evening we visited.” 110’s ambience was dubbed “casual elegance” by the group. Lindsay said, “Big windows along the front of the restaurant allow you to overlook some of downtown Worcester’s new sights. I can’t wait to spend and evening on the patio trying some options from the cocktail menu.” Stephanie added, “I was born and raised in Worcester and I really enjoy seeing my city grow and thrive.” The evening marked Worcester Foodies’ 86th consecutive monthly outing. They found a wide range of crowd pleasers from light and casual salads to comfort classics such as Meatloaf or Mac and Cheese and even all out NY Sirloin or Rib Eye Steak options.

Contributor Giselle Rivera-Flores continued her #SundayFunday series with trips to Boston’s Barking Crab and Worcester’s Hacienda Don Juan. Regarding the Barking Crab she wrote, “On any given day, the patio tables are lined with patrons enjoying the summer breeze and the distinct smell of the sea as they order signature items like the Crabby Coolers – a 32 oz drink of choice, usually with alcohol – or admire the King Platter – a 10lb lobster and mixed crab bowl as it is served to a nearby table.” Hacienda proved equally transportive on account of their corn loving dishes made with pupusas, tortillas, and tamales.

Mass Foodies welcomed a new writer this month. Dana Harrison, MS. Harrison is a nutritionist, educator, and fitness instructor with a simple approach to nutrition, health, and wellness. Harrison’s philosophy is, “Eat, move, love, and learn. It’s all a balancing act.” Her goal is to help others find their own balance through health and wellness with a concentration on nutrition education. She has amassed over 25,000 followers on Instagram with the handle @eats2know. Her inaugural article raised a toast to toast, getting personal with BirchTree. Harrison sees toast as a tool for portion control with a variety of nutrients and flavors.

Buck's Whiskey & Burger Bar on Green Street in Worcester, MAContributor Veronica Vann Jura visited Buck’s Whiskey & Burger Bar to scope out the atmosphere. She admired the original artwork by Tony Freitas, the narrow layout reminiscent of a ‘country-road,’ and even the tidy restrooms. The only thing missing from Buck’s was apparently the line dancing. There’s an idea for August…

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#SundayFunday: Salvadorian Cuisine in Worcester

Hacienda Don Juan

In the mix of the diverse Central American palettes, the El Salvadorian cuisine stands unique with its distinct influence from the Spanish and Native American traditions, including those traditions from domestic Lenca, Maya, and Pipil cultures. With the major ingredients of corn, flour, and maize, the El Salvadoran combination of meats like beef, pork and chicken blend well together in an array of authentic dishes. At Hacienda Don Juan, these dishes are transformative and speak to the cultural influences of El Salvador and Mexico. These flavors coupled with the full immersion of the Spanish language makes Hacienda Don Juan a truly bona fide #SundayFunday destination.

Hacienda Don Juan
Hacienda Don Juan

Dramatic telenovelas play in the background as you walk into Hacienda while your attention is immediately grabbed by the aromas lingering from the kitchen. El Salvador is on the west coast of Central America with seven million people pinched together into a country the size of Massachusetts; dining at Hacienda definitely gives you that same tight-knit community feel. The brightly painted walls, the lined wooden tables with enough seats to fit up to 40 adventurous eaters, and the simple wall decor depicting El Salvadorian and Mexican images make Hacienda a gem in the heart of Main South. For many, Main South in Worcester is an uncharted area with few visits from local foodies but if you talk with students from Clark University, you will quickly learn about the treasures Main South holds with Hacienda Don Juan at the top of the list.

With corn at the epicenter of the country’s mainstays, Hacienda caters to the authenticity of its corn loving dishes with pupusas, tortillas, and tamales. Pupusas, sold for less than two dollars, are thick tortillas stuffed with cheese, beans, pork or other ingredients, and are, without a doubt, the most iconic El Salvadorian food. Accompanied by a cabbage salad called curtido, the pupusas are often served as a lunch option or a side with the main dish. Like beans, another side served often with an array of dishes in both whole and puree form, Pupusas are a treat that takes many forms. Hacienda Don Juan maintains a menu of iconic dishes like the tostadas – two flat crispy tortillas with beans, chicken, lettuce, salsa, sour cream, tomatoes and cheese – and tacos – ranging in meat choices like chicken, steak, carnitas, birria and al pastor – but also branches out to include heartier meals like the pollo empanizado – breaded boneless chicken breast with your choice of green or red sauce, a side of rice, beans and warm tortillas.

#SundayFundays are about exploration and breaking outside of the norm and Hacienda Don Juan helps you make that mark in the most delicious way possible.