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  • Craig Claiborne,Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.
  • Fabulously Fierce Friends, Ebonee

    Ebonee writes: Ebonee is a flutist residing in Miami who in her spare time enjoys travel and capoeira.
    CQ writes: I met Ebonee in graduate school.  She speaks French, has fantastic taste in foot apparel, and is a delightful travel partner.  Her musicianship is amazing, and she inspires me to be courageous in trying new things [...]

    Castelmagno

    A new cheese arrived today at work.  No matter how busy things get or how hectic the preliminary setup for service becomes, I always get excited when it’s time for a cheese “briefing”.  The cheese in question today is one that has been in production for centuries, but is new to me.  It’s called Castelmagno [...]

    Buttermilk Channel, Brooklyn

    We entered the clean crisp space of Buttermilk Channel in Brooklyn at around 5:30 in the evening for an early supper before returning to Boston. The sun was just beginning to set and it cast a lovely light on the sparely decorated but welcoming space. It was beautiful. The tables were set and service was [...]

    Fabulously Fierce Friends, Vera

    CQ writes: Vera is a wonderful violinist who lives in Chicago.  I first met Vera in Luxembourg at a summer festival. It was just one stop on a tour of Europe for her with stops in Paris and Vienna!  She is most commonly seen dressed in beautiful clothes and drinking a glass of Champagne. Vera [...]

    La Bohéme at the Met

    I’ve already written extensively about how beautiful the Metropolitan Opera House is in New York City. Still, I am impressed with its grandeur on each visit. This was our third visit this season, and I feel that this is a pattern that will continue for Dan and I for years to come. Seeing opera in [...]

    90+ Cellars Wine

    I had a wonderful afternoon today despite the nasty rainy weather in Boston.  It started out with being taken out to lunch by a new friend, Rachel, who wanted to interview moi as a food “expert” for her Gastronomy Masters at Boston University.  We were connected by a mutual friend at work, Annie, who I [...]

    An Evening in Inman Square, Cambridge, MA

    It all started a few days ago when I saw a tweet for coupons to eat at Midwest Grill in Cambridge.  I had eaten at Midwest Grill before and loved it, but it had been maybe a year or so since my last visit.  This was a good reminder that I was overdue for another [...]

    JC Bach’s Quartet for Oboe and Strings

    Johann Sebastian Bach is one of the most prevalent composers in pop culture today, along with Mozart, Beethoven, and Brahms.  What many folks don’t know about JS Bach is that he had over 30 children and married twice.  Three of his sons eventually went on to careers in composition: Carl Phillip Emmanuel, Wilhelm Friedman, and [...]

    Salmon with Shrimp Mousseline and Lemony Dill Sauce

    I’ve been on a seafood and fish kick lately.  I’ve resolved to eat less meat and poultry and more vegetables to feel better and have more energy.  I was recently listening to a podcast where Mark Bittman was talking about eating vegetarian during the day and for dinner, eating whatever he liked.  He lost a [...]

    Fabulously Fierce Friends, Paul

    cq writes: I worked with Paul at the Fireplace in Brookline for a little over year. He has also owned two restaurants, Daddy-o’s and Macondo both in the greater Boston area. Currently he is the chef at Brandy Pete’s in the Boston’s Financial District. He is a championship crossword puzzle worker, has a lovely family, [...]

  • 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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