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  • Julia Child,Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
  • Carrot and Ginger Risotto

    Yesterday was one of those rare days when I had nothing to do.  A friend who was coming to stay with us last night ended up changing his plans, and since I had requested the day off from work anyway, I ended up with the afternoon and evening free.  With the luxury of time, I [...]

    Copertino Riserva, Cantina Sociale Cooperativa

    Step into a time machine and go back 50 years or more, and you’ll have the same experience as drinking a glass of this wine from Copertino Riserva by Cantina Sociale Cooperativa.  They have been making wine since the 1930’s and I’m certain that their methods haven’t changed much since then.  I found this bottle [...]

    Fabulously Fierce Friends, Kate

    CQ writes: To a certain degree, your friends define who you are.  You identify with them and admire them for their best traits and often take on the characteristics that you admire in them.  This series will profile some of the amazing people that I have met over my years in music and the food [...]

    Classic Caesar Salad

    The weather outside is frightful, but my roasted chicken dinner with Caesar Salad is delightful.  After all of the amazing gourmet experiences I’ve been having lately, and all of those I’m sure to have on my upcoming trip to Seattle, I felt that a night of cooking comfort food and Olympic watching was in order.  [...]

    Rialto, Cambridge, MA

    I don’t have enough superlatives in my vocabulary to write about how wonderful my meal was last night.  It certainly will go down in my memory as one of the best meals I have had.  The food, service, ambiance, and attention to detail all combined to make for a fantastic experience from start to finish [...]

    Roni Horn at ICA, Boston

    Yesterday was another gloomy and rainy New England winter day.  I almost didn’t go to the ICA here in Boston to see the Roni Horn aka Roni Horn exhibit because of the awful weather, but I certainly am glad that I did brave the elements afterall.  In fact, I think I may have enjoyed the [...]

    Austrian Wine Tasting: Wines of Rudi Pichler, Stadt Krems, and Paul Achs

    About a month ago I received an invitation through the Boston Sommelier Society to attend a tasting of Austrian wines.  I immediately replied that I would love to be there since Austrian wines are some of my favorites and it’s tough to find really good ones in retail shops because they are still considered obscure [...]

    Matt’s Makkhani Murghi

    CQ writes: Matt and I went to high school together years ago.  We both pursued musical careers as performers and ended up doing different things with our lives. Who knew that we would also both grow up to be such food lovers? Here is a recipe he recently posted on Facebook that [...]

    Chef Rick Ryan’s Chipotle Chocolate Chip Cookies

    Chipotle Chocolate Chip Cookies(one of my favorite recipes for a dark and smokey chocolate treat)
    2 Cups AP Flour1/4 Cup Cocoa Powder1 1/2 tsp baking soda1 tsp salt1/2 tsp Chipotle Powder
    (mix all dry together)
    2 Sticks Butter softened3/4 cup granulated sugar3/4 cup packed brown sugar1 tsp vanilla extract2 large eggs
    (cream butter and sugar then add remaining ingredients)
    Add [...]

    Di Lenardo, “TOH!” Tocai Friulano

    I’m drinking a little Tocai Friulano tonight with my take-out dinner while watching the Winter Olympics.  What a great way to unwind after my work week!  Today was my “Friday” and I was ready for a glass of wine and some tube time.  I picked it out of the fridge because I knew it would [...]

  • Who is Citrus Quark?

    I am a thirty-something waiter who lives in Boston, MA. My formal education and background are mostly in the arts, and I have over ten years of experience in the food and beverage industry. I hold degrees from the Cincinnati Conservatory and New England Conservatory, and have wine certificates from Boston University and the Wine and Spirits Education Trust. I love dining out, cooking, exploring Boston, going to museums, travel, seeing shows, playing the piano and the oboe, singing, and writing about it all here on my blog. The name, Citrus Quark, comes from an ingredient used in one of the best things I've ever eaten... sweetbreads with whole wheat waffle, smoked maple syrup, and citrus quark. Quark is a type of fresh cheese similar to yogurt. I recommended this dish to almost every table that walked into my section, so it became my nickname. It also suits my fastidious personality and it has become an inside joke amongst myself and friends, often speaking it with an affected British accent.
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  • A Few Words About Biodynamism

    Biodynamic farming is a polycultural and holistic method of growing crops. It advocates for the use of a complete energy cycle on the farm, from earth to plant to animal and back. One in which the quality of the soil, plant, and produce is equated to the energy cycle within the entire ecosystem. It emphasizes the whole plant, encompasses the entire yearly calendar, and aims to strengthen the relationship between the plant and all energy influences, solar, lunar, astrological, etc. It uses a calendar which explains the best time to stimulate and treat each part of the plant in order to result the best effect. Biodynamic farming also allows for experimentation within given principles and practices so a farmer can tailor to the needs of his own estate. ~David Mitchell, Violette Wine Imports
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