BCAE Blog

5 Dining Experiences Worth Escaping the City For…

Posted by Kim Wieczner on Wed, Aug 19, 2015

We like to think that here at the BCAE we know a thing or two about food...and that knowledge goes beyond our classes. We asked our resident food expert, Food & Wine Program Coordinator Brooke Barsanti, to share some of her out-of-the-class expertise. So here's a little something to keep you going in between BCAE classes...

5 Dining Experiences Worth Escaping the City For
By Brooke Barsanti

In the summer Boston blooms with roof decks, patios, waterfront views and picnics at the park! Don’t even get me started on the abundance of fresh seafood! While summer in the city is a BLAST for Bostonian food lovers, expand your horizons and explore outside city limits. For your reference (and pleasure), I have highlighted five travel-worthy restaurant experiences:

  1. Lobster Lunch and BYOB at Roy Moore Lobster Company
    39 Bearskin Neck, Rockport, MA 01966
    (978) 546-6696

    Take the Newburyport/Rockport line from North Station to Rockport. A quick walk down Bearskin Neck will lead you to a TRUE hidden gem; inexpensive seafood directly from the source – and BYOB to top it off! Don’t worry if there isn’t room on the picnic tables, walk further back and create your own table and chairs with lobster traps! How New England of you…

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  1. Drinks on the beach at The Galley
    54 Jefferson Ave, Nantucket, MA 02554
    (508) 228-9641
    Take the Plymouth/Brockton Bus from South Station to Hyannis. Hyannis is home to the Steamship Authority and Highline Cruises - both charters bring you to the little Island of Nantucket! Just outside town resting on a beautiful beach is The Galley. Relax on lounge chairs in the sand while being served upscale cocktails and watching the sun set. Once the sun hides behind the water the entire restaurant claps!
  1. Dinner on the docks at Vic’s Boat House
    86 Wharf St, Salem, MA 01970
    (978) 745-3400

    From Boston’s Long Warf take the Salem Fast Ferry to Blaney St. Pier. Sitting on the docks, hidden among the boats is a Salem staple. Boasting seafood, steaks, bar food, and live entertainment, Vic’s Boat House is known for the best waterfront dining on the North Shore! Lobster quesadilla + a mudslide = a dreamy summer night!

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  1. Raw Bar at Victor’s
    175 Bradford Street Ext, Provincetown, MA 02657
    (508) 487-1777

    Skip the traffic and take the Provincetown Ferry from Boston’s Long Warf. Just outside town away from the commotion of Commercial Street you’ll find a quaint yet lively restaurant called Victor’s. The raw bar is fresh and delicious, the craft cocktails range from spicy to sweet, and the ‘sunset special’ from 5:00pm – 6:00pm is 20% off the entire dinner menu!

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  1. Dinner at The Matunuck Oyster Bar
    629 Succotash Rd, South Kingstown, RI 02879
    (401) 783-4202

    Locally grown vegetables, locally caught fish, and locally harvested oysters (most of it by the owner himself)! The mecca of seafood sustainability, with flavor and fun to boot! Waterfront views are as guaranteed as the one hour wait to be seated. If you leave without eating the bourbon oysters (pictured above) – you’ve made a massive mistake. There is no easy way to get to South Kingstown, Rhode Island – the Amtrak from South Station can get you as far as West Kingston, while the Providence/Stoughton line can bring you to Wickford Junction…but then you need a car (cabs aren’t easy to come by in these parts). Long story short, rent a car – it’s worth it!

Topics: things to do in Boston, Massachusetts dining, restaurant recommendations

Introducing...$5 BCAE Pop-Up Classes in Downtown Crossing!

Posted by Kim Wieczner on Tue, Aug 11, 2015

 

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This summer, the BCAE is teaming up with the Downtown Boston Business Improvement District (BID) and taking to the streets! Every Tuesday, starting August 18th, we will be offering 15 minute crash courses during your lunch hour right in the heart of downtown crossing! Our promise? Each class will be no more than 15 minutes in length, and only $5 or $10...the extra $5 covers necessary class materials. Better yet? Participants will receive a coupon for the amount they paid toward a future BCAE class! Spend 15 minutes of your lunch break with us -- here's how:

WHERE: 1 Summer Street - in the heart of Downtown Crossing. Look for the BCAE tent!

WHEN: Four chances to participate each week! Each of the following 15 minute classes will run on its scheduled date starting at 11:30AM, 12PM, 12:30PM, and 1PM -- pick the time that works best for your schedule.

CLASS OFFERINGS: Click the titles below for more info & to sign up! Sign-up will also be available at the tent.

8/18 - STAND-UP COMEDY
Instructor: Dana Jay Bein | Tuition: $5
8/25 - LINE DANCING
Instructor: Gail Gardner | Tuition: $5
9/1 - MAKE IT & TAKE IT: BRACELETS
Instructor: Amanda Poggenburg | Tuition: $10 (including materials)
9/8 - WRITING FLASH FICTION
Instructor: Anthony Gangi | Tuition: $5
9/15 - LEARN TO DO MAGIC
Instructor: Evan Northrup | Tuition: $10 (including materials)
9/22 - HOW TO DRAW A SQUARE
Instructor: Gary Tucker | Tuition: $10 (including materials)
9/29 - IMPROV WORKSHOP
Instructor: Kelly Fey | Tuition: $5
10/6 - iPHONE PHOTOGRAPHY
Instructor: Christopher Padgett | Tuition: $5

Click here for more information on the full series, including all class details and registration info.

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Join the conversation on Facebook, Twitter & Instagram using #BCAEDTX and join the Facebook event to stay up-to-date with the goings on of this series!

Topics: BCAE, BCAE classes, Boston classes, BCAE pop-up, Downtown Crossing, Boston lunch break

A Rosé by Any Other Name...By BCAE Wine Sponsor 90+ Cellars

Posted by Kim Wieczner on Mon, Aug 03, 2015

 

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BCAE wine sponsor 90+ Cellars shares some tips on how to drink smart this summer, and save some $$ doing it...

A Rosé by Any Other Name

Shakespeare was probably not thinking about branding and AOC regulations when he penned one of most frequently referenced quotes in literature, but Juliet’s words have relevance in today’s wine industry. Once a wine finds its way into a glass, does the name on the label change the way it smells? When it hits your palette, does the appellation on the bottle change the way it tastes? For any of us who have sat through a blind tasting, we know all too well that the preconceived notions created by a label just distract us from the true enjoyment of a wine... and usually cost us a pretty penny. But f you are like me and care more about what is in your glass, not what’s written on the bottle, then you will share my excitement about enjoying elegant “Sancerre” and high quality “Chianti” for around $15 a bottle.

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Let’s start with the concept of Sancerre. Marlborough, New Zealand may be the trendiest place to find quality Sauvignon Blanc, but Sancerre is where serious oenophiles look for more mineral-driven examples of this expressive grape. Not only is the Sancerre region famous for its soils and climate, but it’s also fun to say. Sadly, its limestone and flinty soils, along with that whimsical name, come with a steep price tag. A short trip north, down (yes, technically down) the Loire River to the villages surrounding the town of Gien lands you in the Coteaux du Giennois. The area shares the same soil composition, microclimate, and many of the same producers, without the added notoriety. Sauvignon Blanc from this region is essentially Sancerre for those who want to drink a glass as opposed to serve a glass -- at a fraction of the price.

Now let’s talk Chianti. Even if you’re too young to remember candlelit dinners with bottles in straw baskets, you probably still knew the name before your first sip of wine. In Tuscany, Sangiovese has as many historical names as it has regulations regarding the wines produced by it. Fortunately, Italians enjoy breaking the rules as much as they delight in making them. Many famous ‘Super Tuscans’, such as Sassicaia, have exemplified what can be achieved when a rebel has a cause. Although most of these ‘declassified’ Tuscan wines have focused on creating fruit forward, modern style blends, some producers have used to the opportunity to create higher quality, traditional ‘Chiantis’ by sourcing the best grapes from different areas in the region. These are wines out there that, under current law, could technically be labeled a “Chianti”. Thankfully, their producers sometimes feel it necessary to look outside the borders of the region to find the best grapes to make an exceptional, modern-style wine that still expresses its food friendly side.

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I’m not trying to sell you on the fact that Atlantic City is the same as Las Vegas, but a ten will get you to black jack just as well as any face card. If you’re looking for a Sancerre or Chianti to enjoy with dinner or share with friends, try losing the labels!

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Stay tuned for opportunities to taste 90+ Cellars wines at upcoming BCAE events!

Topics: wine, wine advice, 90+ Cellars

4th of July - BCAE Style

Posted by Kim Wieczner on Fri, Jul 03, 2015

The 4th of July means a lot of things to a lot of people, but I can pretty comfortably say that for most it means a day or so off of work, time with friends or family, and a true kickoff for summer!

4thBBQ

For me, it has almost always been time at my family's house on Cape Cod -- friends and boyfriends have come and gone throughout the years, but the traditions have stayed fairly constant. Swimming, sailing and kayaking at the pond...and catching frogs in the earlier years. Family bike rides, always with a mandatory ice cream stop. In the more recent years since my sister and I have gotten older...Cahoon Hollow Beach in Wellfleet with the legendary and iconic oceanfront Beachcomber bar & raw bar. And of course, there's food. Lots and lots of food. It all started with the concept of a barbecue on the back deck with the whole crew. Steak skewers or burgers, Mom's famous BBQ chicken wings, corn, the works. Then my sister became a vegetarian (or "pescetarian").Things changed...slightly.

The grocery store by our house does this pretty cool thing where you can order lobsters, by the pound, cooked and made hot & ready for your designated time of pickup, and for cheap (real life). So when my sister asked for her BBQ entree to be lobster, the rest of us were up in arms. "Aw man, if she gets lobster, I want lobster...and a burger...hmm." The result? It has now been a frequent, if not regular, tradition to have a "cookout" with burgers AND lobsters, and of course Mom's famous BBQ chicken wings...even if they are for snacking throughout the week/weekend hot or cold at any time of day.

burgers_and_lobster

So I got  to thinking...if these are my traditions, what do other BCAE-ers have to share about their own?

BROOKE, Food & Wine Program Manager
What her 4th of July looks like: Hanging with friends, eating and drinking outside in the sunshine, and ALWAYS decked out in red, white & blue Americana attire.

ASHLEY, Program Manager
What her 4th of July looks like: Crafting red, white & blue beverages, and then enjoying them of course!

JAMIE, Marketing Manager
What her 4th of July looks like: A cupcake decorating contest! She bakes off chocolate cupcakes and frosts them with buttercream. Then people decorate them with flags, red, white & blue sprinkles, stars, etc., and then present them to the group while “singing” happy birthday America!

red_white_and_blue

ANDREW, Program Manager
What his 4th of July looks like: Dinner with friends in Boston (dining spot of choice for 2015 still TBD), then watching the fireworks from the Mass Ave Bridge.

SUSIE, Executive Director
What her 4th of July looks like: A day packed with traditions from start to finish – American Flag goes out and up first thing, on to the local Horrible’s Parade and Arts Festival with the not to missed noon-time lobster roll. Pack up lots of goodies and head out to the boat to decorate for the festivities, and then be ready to welcome everyone aboard for an evening of fun, laughter, and celebration with friends for dinner, harbor illumination, and fireworks!

4th_of_july_boating_and_fireworks

We'll be off celebrating for a bit, and we hope you will be too, BUT classes start back up Monday July, 13th so sign up now and hope to see you soon. Browse our July/August catalog now.

Topics: Staff Stories, 4th of July, summer

BCAE Feed Your Brain Series: The Strawberry - Recap & Recipes

Posted by Kim Wieczner on Tue, Jun 02, 2015

Last week, we kicked off the first installment of our Feed Your Brain series, a collaborative effort with the Massachusetts Horticultural Society (Mass Hort) and the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) focusing on four of our favorite garden items and why they truly deserve the spotlight. First up: The Strawberry!

Strawberries

Master Gardener Susan Hammond shared her wealth of garden expertise (and even gave each student a strawberry plant to take home!), and Dr. Barbara Shukitt-Hale, PhD–Neuroscience and Aging Lab gave us a million reasons why we should 100% make sure to eat plenty of juicy strawberries. Our very own BCAE Chef Instructor Leah Dickerson was there to help us do just that, preparing a light, fresh, summery strawberry feast.

Susan Hammond

Susan Hammond started off by going over the anatomy of a strawberry plant, then dove into the different varietals. She gave all the need-to-knows about picking berries (both how to pull from a plant and how to select the perfect berry), and about planting your own. For the city-dweller with limited ability for growing, she spoke about the fantastic "pick your own (PYO)" option available at many local Massachuetts farms. She even had handy tips on how to store and preserve strawberies for maximum freshness (and flavor, of course!). Did you know you can use an ice cube tray to freeze individual berries?!

Barbara Shukitt Hale

If we weren't already sold, Dr. Barbara Shukitt-Hale gave us hard evidence for the overwhelming health benefits of strawberries, and why we should eat lots of them. Among many other reasons, they have proven memory benefits, and can help balance your diet when eaten alongside other less healthy foods.

strawberries and bread

We got reason after reason to eat as many strawberries as we can, and thankfully Chef Leah Dickerson was there to demonstrate and cook us some tasty fruity treats.

strawberry bellini

To kick things off, Leah poured us a delicious fresh strawberry bellini to sip on while some strawberries went into the oven to roast. Check out all of Leah's recipes below...

Strawberry Bellini

Ingredients:

1 Bottle of Prosecco (we used Ruffino)
1 Lemon, zested and juiced
1 pint of strawberries, hulled and very roughly chopped, reserving a few to use as garnish, if desired.
Sugar, to taste

Directions:

Toss strawberries with scant ¼ cup of sugar or to taste (Note: I usually don’t measure the sugar, I sprinkle to taste based on the sweetness of the strawberries that are being used).  Set aside to let the strawberries masticate. In the meantime, zest the lemon using a microplane. Juice the lemon, watching and removing seeds. Add all of the lemon juice and a small sprinkle of the zest to the strawberries. Place in a blender (or food processor) and puree until smooth.  If desired, strain the puree through a fine mesh sieve or cheesecloth to remove the strawberry seeds. Pour the strawberry puree into a large pitcher and top with Prosecco right before serving (Note: the ratio will be about 1:3 strawberry to Prosecco). Stir gently to combine and serve immediately in champagne flutes. Optional garnishes include quartered strawberries, lemon peel, mint, or edible flowers.

bruschetta

Strawberry Bruschetta wiith Lemon Ricotta

Ingredients:

1 really good baguette, sliced on a diagonal (Iggy’s is Leah's favorite)
½ pint of strawberries, hulled and thinly sliced
Full fat ricotta cheese, bout 8 ounces (try to find one without added gums or stabilizers)
Lemon zest
Salt
Pepper

Directions:

Preheat oven to 400 or put on broil. Spread sliced baguette in a single layer on a baking sheet, using two as needed. Toast until golden, watching carefully t prevent browning. While the bread is toasting, add the lemon zest, salt, and pepper to the ricotta cheese. Stir to combine and taste for flavor. Pull the bread out and allow to cool slightly. Spread a layer of ricotta on the toast and top with a few strawberry slices, as desired. Drizzle lightly with olive oil (if desired) and sprinkle with salt and pepper (if desired). Serve immediately.

Leah Dickerson

Lemon Feta Orzo with Roasted Strawberries and Toasted Pecans

Ingredients:

1 package orzo
Olive oil
Salt
Pepper
1 Pint strawberries, hulled, and spilt into two equal amounts
1 lemon, zested and juiced
Finely chopped pecans, lightly toasted in a dry hot pan (raw and unsalted, if available)
Full fat Feta, for crumbling
Chiffonade of mint or lemon balm (if available)

Directions:

Place a large pot of water over high heat to boil. Salt the water generously and add the orzo. Reduce the heat and simmer until al dente, about 6 minutes. Drain pasta and toss liberally with olive oil, tossing to coat the pasta. Place in a large bowl and add lemon juice while the pasta is still warm, to add as much flavor as possible. While pasta is cooling, roast the strawberries. Preheat the oven to 400. Slice about half of the strawberries and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake until roasted, about 35 minutes, tossing halfway through to prevent browning. While the strawberries are roasting, roughly chop the rest of the strawberries. To combine: toss the orzo with the raw and roasted strawberries, pecans, feta, lemon zest to taste, feta to taste, and pecans. Add more olive oil, salt, and pepper, if desired. Top with herbs before serving. Best when served immediately at room temperature.

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Thank you to Susan, Barbara, Leah, and all of our students for a fun, engaging, and tasty evening! We hope you can join us for the remaining installments of the Feed Your Brain Series. Registration for "The Tomato" will begin later this summer, so stay tuned.

THE TOMATO | Tuesday, September 15, 2015
THE HERB | Wednesday, November 4, 2015
THE MUSHROOM | Tuesday, March 29, 2016

Topics: BCAE, BCAE classes, Leah Dickerson, cooking, Barbara Shukitt-Hale, massachusetts horticultural society, strawberries, Tufts, nutrition, Susan Hammond, recipes

Inside Look: BCAE's Urban Beekeeping Class with Best Bees

Posted by Kim Wieczner on Wed, May 27, 2015

You may have seen "Urban Beekeeping" listed in the BCAE course catalog for a while now, but do you know what "Urban Beekeeping" really entails? Up until recently, I didn't. A few weeks ago, we were lucky enough to get an inside "staff" look at what one of our more unusual classes. Behind the Scenes: Urban Beekeeping with Boston's Best Bees!

Best Bees is located in Boston's South End, right by Boston Medical Center. Believe it or not, it actually shares building space with an auto body shop! Odd combo, right? But it makes more sense than you might think. Both businesses need outdoor as well as indoor space, and both tend to be, well, messy. The fact that the place is home to thousands of bees and their honey is readily apparent (and all the more fascinating).

Coming around back (behind the auto body show) to the Best Bees entrance, it is hard to immediately realize what you're seeing. Nestled next to a couple rows of parked cars are row upon row of wooden hives, swarming with bees - the busiest we'd ever see them we were told!

bees

They were everywhere! While slightly terrifying for bee-fearing folk like me, despite immediate assurances that the bees were non-aggressive, the shear amount of lively buzzing activity was enthralling.

honey

We then ventured inside what feels very much like a Best Bees "workshop," complete with a fully functioning kitchen just for our BCAE beekeeping students. We got up close and personal with the product of the busy, buzzing hives - fresh, sweet, local HONEY! We tasted it right from the honeycomb, already perfectly deliciously sweet...sticky on our fingers (and on the bottoms of our shoes).

Noah Best Bees Boston

Founder and Chief Scientific Officer, Noah Wilson-Rich, gave us the tour, weaving through stacks of hives while telling us all about starting the business, the booming success of it all, and a lot of fun and interesting facts about bees. Check out Noah's book, The Bee: A Natural History, for bee facts and much more. All students who take the class get loads of this bee knowledge, some hands-on experience, and to take home a beehive frame like Noah is holding above (without the honeycomb), beeswax lip balm, and honey (when in season).

shelves and suits

Craftiness taken to another level: the shelves featured above left were hand-built as well, just like the kitchen counter! And don't worry - there are plenty of protective suits for safety when handling the hives directly.

painted hives

Looking to upgrade your urban beekeping experience? Best Bees' "Resident Artist" has designed hand-painted equipment in stunning color and detail. These can sell for a pretty penny but are truly works of art.

Best Bees Boston

Thank you to the kind and welcoming Best Bees team for showing us around their fascinatingly cool space and teaching us things we never knew before! Don't pass up an opportunity to see them in action - sign up now to take Urban Beekeeping! The next sessions are Thursday, June 11th and Thursday, August 13th.

Topics: BCAE, Best Bees, BCAE class, Boston, beekeeping, urban beekeeping, bees

It's OK to Drink Rosé By BCAE Wine Sponsor 90+ Cellars

Posted by Kim Wieczner on Fri, May 22, 2015

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It's Rosé season! BCAE Celebrity Chef Class wine sponsor 90+ Cellars shares some reasons why you should hop on board the pink wine train:

It's OK to Drink Rosé

Let’s face it, many Americans have a dysfunctional relationship with pink wine. Generally, the pink wine we find in stores is too sweet or too bubbly. To be frank, pink wine needs a makeover.

The same attitudes about pink wine aren’t shared by our European friends. A great many French and Spanish wineries make rosé for casual consumption, which is sipped enthusiastically and with great regularity.  In France, vin rosé outsells white wine! Summers along the Mediterranean coastline are filled with café tables upon which rest bottles of deliciously crisp rosé enticing patrons to pop the cork. That’s not all, rosé is presented as the ultimate food wine, the perfect thing to wash down everything from oysters to aioli.

Many fortunate Americans traveling abroad get to see, smell and taste for themselves a bottle of Bandol rosé and bouillabaisse, or a Spanish Rosado with fried potatoes. These globe-trotting imbibers of pink liquid have perhaps been partly responsible for the rise of traditional, dry Rosé consumption in the United States.  In recent years, rosé sales above $12 per 750ml bottle (we can assume this is not the sweet pink stuff) have experienced double digit growth. But, let’s face it, only 10% of all wine consumption in America is rosé, and most of that IS the sweet pink stuff. Rosé has a long way to go before gaining mass appeal.

Unfortunately there are a few big issues with rosé in the minds of many Americans. The first one is that the color pink can be a problem for some people, as it can often signify something other than a tasteful drink choice for imbibers of any type. The second barrier is that Americans are used to rosé as sweet wine. Until recently (Moscato anyone?) sweet wine has been a wine pariah. Despite an immense tolerance and propensity to enjoy all things sweet, this hasn’t applied to table wine. I’ve heard some people complain that a wine is too sweet while simultaneously slurping a super-sized Big Gulp of Mountain Dew. This is the case even when the wine is completely dry! For some reason just the thought of pink wine gives people the impression of sweetness, and therefore makes it unfashionable.

But, these negative impressions can be reversed. Rosé just needs a makeover.

90+ Cellars Rose
For one, perceptions of color are not fixed. Culture can change. With the right touch, the color pink can be transformed into something that’s bold, confident, and adventurous. Marketers of dry rosé should promote rosé as a complement to any meal. Americans need to be shown ways that rosé fits into their current lifestyle and melds with the things they already adore, from tailgates to cheesesteaks. Additionally, the consumption of sweet and cheap white zinfandels is in decline. Wine sippers with a sweet tooth have focused their gaze on Moscato. This gives producers of the dry style the opportunity to seize the spotlight and redefine rosé. Maybe all rosé needs is a new celebrity image to generate mass appeal. Someone should probably call Justin Timberlake.

Those of us who are smitten by rosé and want to share it are heartbroken when someone refuses to take a sip. This spring and summer we plan to proudly pour our Rosé every chance we get in an attempt to convert all of you to drinking pink. We hope you join us in spreading the word.

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Learn more & taste 90+ Cellars wine in any of our Celebrity Chef classes!

Topics: BCAE, wine, rosé, 90+ Cellars

BCAE's 4th Annual Sip the Rainbow 2015: Recap

Posted by Kim Wieczner on Tue, May 19, 2015

In case you missed it...our 4th annual Sip the Rainbow was a hit, with about two hundred people here at the BCAE eating, drinking, mingling, and checking out our newest photography exhibit! See all the photos here.

crowdThe drinks were flowing in true rainbow fashion to quench the thirst of all of our guests. Thank you to bartenders and mixologists Dustin Rennells and Corey Sievers, as well as bartender (and BCAE instructor) Brady Graham, and BCAE staffer/bartender Andrew!

cocktails

Our partner, Sage Inn & Lounge had a beautiful setup, showcasing Chef Lucio Garnica's culinary talents through flavor and presentation. Sage mixologist Corey Sievers delighted guests with his flashy "Pink Pelican" cocktail, topped with fresh grapefruit meringue.

Sage Inn

Other Provincetown vendors included the Provincetown Film Society, What Matters?!, The Pilgrim Monument & Provincetown Museum, as well as the Tourism Office of Provincetown and Will Coons Massage & Yoga. The Provincetown Fudge Factory also provided their decadent homemade fudge and peanut butter cups for guests to sample.

Provincetown vendors

Cape Cod was well represented -- from the food to the photography, but attendees came from all over. One photographer, Ken Norz, came from New York City to see his work up on the walls of the BCAE.

Provincetown photograph

A few lucky guests won Provincetown themed raffle prizes, and one of last year's Sip the Rainbow photographers, Joel Benjamin, took home the surprise addition -- cases of Polar Seltzer and Citi Performing Arts Center tickets! Congrats, Joel!

raffle and centerpiece

 Thank you to all of our guests for coming out and partying with us! We hope you had as much fun as we did!

party guests

Didn't make it? Not to worry - you can still come see the P-town to Boston exhibit during normal business hours through the end of September! Thank you to Hunt's Photo & Video for generously and beautifully printing the photographs on display.

And don't miss out on our awesome "Direct from Provincetown" offerings in the coming weeks:

What Matters?! Finding Well-Being Amid the Overwhelm and Complexity of the 21st Century
with David Garten and Paul Sherman | May 30

Small Plates - Big Taste
with Lucio Garnica of the Sage Inn and Lounge | June 1

Art Collecting for Beginners
with Christine M. McCarthy, Executive Director Provincetown Art Association and Museum | June 3

Tennessee Williams: Everything You Wanted to Know
with Jef Hall-Flavin, Executive Director Provincetown Tennessee Williams Theater Festival | June 8

PHOTOS BY CHRIS PADGETT

Topics: BCAE, BCAE classes, BCAE Gallery, BCAE events, Boston Center for Adult Education, cocktails, Provincetown, Boston Pride, Sage Inn & Lounge

Sip the Rainbow is Back at the BCAE! And It's All About P-town...

Posted by Kim Wieczner on Wed, Apr 22, 2015

On Friday, May 15th, 2015, we will be hosting our 4th annual Sip the Rainbow cocktail party & community celebration at the BCAE, welcoming spring and kicking off Boston's annual Pride celebrations! This is one of our favorite nights of the year, and it's back with a vengeance (in all the good ways of course!) There's going to be more of everything you've loved in previous years -- cocktails, food, fun...

Sage Inn Chef Lucio GarnicaChef Lucio Garnica of the Sage Inn & Lounge, and one of his stunning creations.

Provincetown’s Chef Lucio Garnica of the Sage Inn & Lounge will be preparing a special dish for all to taste, and the Sage Inn's mixologist, Corey, will be serving up his expertly mixed creations (rainbow colored of course). Your sweet tooth will not be neglected as there will be treats from the Provincetown Fudge Factory, as well as resident baker and BCAE instructor Dustin Rennells.

Sip 2014 photosDessert (by Dustin Rennells) & cocktails from Sip the Rainbow 2014! Photo credit: Chris Padgett

But let's put down our glasses and plates for a moment because more than just the food and drinks, this party marks the opening of our newest photography exhibit, P-town to Boston, showcasing the colorful people, stunningly beautiful places, and all of the things that make P-town so vibrant and unique. On display in the BCAE gallery will be over 50 photos taken by over 30 artists, showcasing all aspects of Provincetown.

Join us as we bring P-town to your backyard, right here in Boston.

COST: Entry into the reception, held from 6:00PM to 8:00PM, is $15 in advance or $20 day of. Admission includes three unique Deep Eddy Vodka & Polar Seltzer cocktails created in the colors of the Gay Pride Flag. All proceeds to benefit the BCAE.

BUY YOUR TICKETS NOW!  And join on Facebook to stay in the know!

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Can't get enough P-town? Check out all of the fantastic P-town programs we have coming up this spring:
Why Independent Films Matter  Monday, May 18th
The Art of Drag Wednesday, May 20th
What Matters?! Finding Well-Being Amid the Overwhelm and Complexity of the 21st Century Saturday, May 30th
Small Plates - Big Taste Monday, June 1st
Art Collecting for Beginners Wednesday, June 3rd
Tennessee Williams: Everything You Wanted to Know Monday, June 8th

The exhibition and event are made possible by generous contributions from Sage Inn and Lounge, Polar Seltzer, Deep Eddy Vodka , and Hunt's Photo and Video, whose support and services help provide guests a unique experience while they “sip the rainbow.”P-town to Boston: A Photo Exhibit will be on display at the BCAE from May 15 to September 30, 2015. The exhibit is free and open to the public during business hours.


Topics: BCAE, BCAE classes, Provincetown restaurants, Pride celebration, P-town, Provincetown pride, Boston food, BCAE Gallery, Provincetown art, photography, gallery, BCAE Fundraiser, cocktails, Provincetown, Boston Pride

Billions of Bubbles By BCAE Wine Sponsor 90+ Cellars

Posted by Kim Wieczner on Thu, Mar 26, 2015

90+ Cellars
Celebrity Chef Class wine sponsor 90+ Cellars shares some tips to help you keep your "bubbly"s straight:

Billions of Bubbles: How to Choose

Oh, bubbles. They're perfect for parties. They're sensational at celebrations. They're tasty for toasts. But they're also numerous (maybe not billions, but you get the idea), and selecting the right bottle of bubbly can be difficult -especially with so many varietals and brands out there to choose from! So we're here today to help you decide which variety of bubbles is perfect for you (or for your party guests) so that you can please your crowd but most importantly, your palate.

Champagne: As many know by now, Champagne can only be called as such if it is made from grapes grown in the Champagne region of France. But another requirement also exists: the carbonation must be created by secondary fermentation. The texture of this sparkling wine is delicate and a glass is extremely refreshing. Sweetness can range from none at all (Brut Zero) to fairly sweet (Doux), but the most common level of sweetness in champagne is the Brut offering. There are even more sub-varieties, but that's for another blog post altogether!

someecard champagne
Prosecco: This sparkly wine hails from Italy and brings to the table both froth and fizz, and the tasting notes tend to be floral, fruit, and/or dessert-like (think lilac, peaches, or almond). Prosecco is more frothy than champagne and therefore easier for sipping. The flavors are simpler, but no less enjoyable, than those of Champagne. It also makes a great addition to a cocktail! As for a recommendation...well, we think our 90+ Cellars Lot 50 Prosecco from Veneto, Italy is pretty tasty! (In fact, BCAE students get 20% off their purchase of 3 bottles or more in our online store – just enter code BCAEWINE at checkout.)

90 plus cellars prosecco
Moscato: There's some pretty tasty Moscato out there...you just have to know where to find it. This sparkling wine is experiencing a resurgence especially as spring (hopefully) rolls in. With a lower alcohol content than other sparklers, the wine can be best described as "spritzy". Its body is very light and the flavors very fruity. Folks who love something sweet, bubbly, and refreshing are going to love Moscato! It's also an excellent wine to pair with your party desserts.

Sparkling Rosé: Sparkling Champagne Rosé is actually most commonly created by adding some Pinot Noir to the sparkling cuvée. Sparkling Rosé in general (not Champagne) is often made by letting red grapes remain in contact with their skins - the traditional way. Again the sweetness of sparkling rose can vary - you can have mostly dry varieties and mostly fruity varieties, but "Brut" is a good indication of flavor on the drier side.

That wraps up your bubbles education today – but if you want more wine education, be sure to check out the BCAE’s wine classes! Best wishes for all your learning – and celebrating - to come!

Which of these bubbles do you think you'd prefer? Let us know in the comments!

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Learn more & taste 90+ Cellars wine in any of our Celebrity Chef classes!

Topics: BCAE, wine, sparkling wine, champagne, 90+ Cellars, BCAE sponsor, bubbly, prosecco