Shiso Mojitos are here!
New twist on a summer classic. And just around the corner: great chef talks about herbs; cheese and wine experts share thoughts, tips and insights.
Exciting times here in the Gourmet corner. I got to revisit my memory of my Grandmother's pickled napa when researching the shiso mojito for an inquiring reader. Never underestimate the lasting power of touching people through the sharing of food. See today's food column in Boston.com for a touching remembrance of an Armenian woman whose love of food and people left a lasting impact on her fellow newsroom employees.
Other treasures from Boston:
- I just learned that the Chef's Collaborative (an organization promoting sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking) is headquartered a stone's throw from me. Soon I'll have a report on my chat with a Chef's Collaborative board member, local chef and fellow herbal enthusiast.
- Remember the wine jukebox? I've lined up a local wine expert to enlighten us on this innovation in wine promotion.
- What goes better with wine than cheese? Renowned fromagiers are also in the line-up for your hard-working correspondent.
Send me any wine, cheese, herb questions you'd like me to ask and check out the truly international Shiso Mojito. Remember, it's "Kampai!" if you're imbibing with Japanese, not "Cin cin"!
