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  • Ruth Reichl,People are writing their lives in food. They are actually looking at the world food-first.
  • Dinner at the Beacon Hill Bistro

    I’ve been a fan of the Beacon Hill Bistro for a long time.  They have always consistently delivered on food and service over the near 10 years that I’ve been going there.  I also like their compact and well-chosen wine list.  There are always appealing and affordable options to be had.
    Dan and I ended up [...]

    Garden Tour of Boston

    I ended up again having an impromptu day off this past Saturday and what a beautiful day it was to have off!  This is one of my favorite times of the year, when winter fades into Spring, and everything is in bloom.  My allergies hate it, but I don’t care too much because Boston becomes [...]

    Outstanding Lasagna in Concord, NH

    Dan’s busy performance schedule brought us out to Concord, NH a few days ago.  The Concord Chorale was giving a performance that included the Requiem by Fauré.  I’m so glad that I was able to attend because I’m not sure I’ve ever listened to the piece from start to finish.  The music is subtle and [...]

    A New Play: Opus

    A week or so ago, I discovered a fantastic website: ArtsBoston.org.  It offers a listing of events going on in and around the Boston area including plays, operas, exhibitions, and concerts, etc.  It’s a revelation for me since I’m never exactly sure when I’m going to be free, given my erratic work schedule.  If I [...]

    Citrus Quark performs three oboe quartets by JC Bach, Mozart, and Britten with the Arneis Ensemble.

    3rd Sundays @ 3 Presents: Arneis Ensemble from Douglas McRay Daniels on Vimeo.

    Trouble in Tahiti, Opera Boston

    I was very excited to find out about a series that Opera Boston produces called “Opera Underground” from Facebook last week.  Just this past Tuesday, I attended their sold-out production of Leonard Bernstein’s 1952 one act opera, Trouble in Tahiti, with my friend Kim at Berklee’s Cafe 939.
    “Opera Underground” is a series that brings opera [...]

    Two Pizzas: Shrimp with Garlic and Spicy Chicken

    After cooking such a huge feast for only three people on Easter Sunday, I have quite a few fabulous leftovers to use.  I was sitting around last evening trying to decide what to use them for, when inspiration in the form of the Manhattan Food Project struck.  I’ve been following this blog for a few [...]

    Two Recipes for Easter Sunday

    This is the first Easter Sunday that I have not worked in a long time.  Being in the restaurant industry, you are generally expected to work holidays, and for the past several years, I have spent my Easters and Christmases with my work family.  While I enjoy their company, it was really nice to be [...]

    Purple Moon, Eggplant filled with Shrimp Mousse

    Back in the day, when I traveled on occasion to New York for lessons, I used to eat at a Chinese restaurant near Lincoln Center.  There wasn’t all the much remarkable about the restaurant except for one dish that I particularly fell in love with called Purple Moon.  I have no idea how it was [...]

    Grilled Vermouth Marinated Halibut

    OK, I admit it…  I have Spring fever.  We have had a few rare and perfect days here in Boston recently that have made me crave warmer weather and the foods that go with it.  Unfortunately, the weather has not been 100% in line with what I wish it were.  However, there are ways that [...]

  • 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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