A Tasting of La Rioja Alta Wines at Clio in Boston

We haven’t done much cooking lately. We went to Boston on Tuesday for a big wine tasting at the Seaport World Trade Center. All our favorite importers were there, but two of our favorite reps were sadly absent. Ninety minutes is enough for any professional wine tasting, so off we went to the Hyatt Regency in Cambridge with our wine notes. Not our choice, but it was nice enough.

The next day we slogged through drizzling rain to attend a private luncheon at Ken Oringer’s Clio restaurant along with a library vintage tasting of La Rioja Alta wines. As soon as we walked in the door we noticed a film crew taking shots in the kitchen and in the dining room. We were then led through a maze to a private function room downstairs.

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An Autumn-Washed Day With Pan-Seared Lobster

Yesterday was the Autumnal equinox. This is perhaps my favorite day of the year, ushering in a beautiful season filled with root vegetables in bright shades of orange and yellow, deep wine-stained pomegranates and beets, and knobbly, homely vegetables like celeriac and Eastham turnips.

We awoke today to quintessential mid-September weather, complete with deep blue sky and dappled golden light filtered through the pine and oak trees, and a soft warmth in the air you know will turn into a brisk chill at night. It’s a relief to know our sweaters can finally be liberated from their summer slumber.

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A Tangle of Frissee and a Few Crispy Crab Cakes

It was a busy day. With little time to spare, we picked up fresh Jonah crab meat from the fishmonger. We wanted to make use of some intensely flavored leftover red pepper and lobster jus, so we decided to make Jonah crab cakes. A tangle of frisee, a few crispy crab cakes, a dollop of homemade aioli, and chives from the garden scattered like leaves blown in the yard, along with a side of leftover steamed green beans from the garden and the leftover red pepper and lobster jus made for a quick and thrifty dinner, using up tasty leftovers. It was a mostly recycled dinner if you will, but a tasty one at that.

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