What's your favorite deli meat?

My seven year old son will only eat hard salami from Micucci's market on India. You have never met such a picky eater. Or maybe you have? In this case, it's a good problem for us. We love Micucci's. There is something so special about the place. Maybe it's Richard Micucci behind the cash register, or any of the Micucci family that staffs the store. The warm welcome and huge smile they deliver to each customer is almost enough to keep us coming back. The hard salami keeps us coming back, of course, but so does the aroma of Italian meats and cheeses.

Micucci's delivers more than a grocery experience. It delivers a sensory experience -- something every retailer strives for these days. Black and white floors, shelves stocked with imported oils, Italian cookies and pastries, locally made Italian breads, bundles of basil, individually packed cartons of Jordan almonds, and so much more. The place is cramped; I rationalized years ago that it's an "old-world' marketplace layout --- though I’ve never been to Italy. There is definitely a limited selection of items -- which is refreshing, if you ask me. (It's nice not staring down one hundred and twenty foot aisles stocked with every variety of grocery store item every put into a bag, can or container.) I guess you can say that Micucci makes my life easier. Do you know what I mean?

If you haven't been to Micucci's lately, here's a really good reason to pop in for a visit -- Sophia's Bakery. Yes, in case you didn't know, Sophia's has relocated to Micucci's back room. You'll notice Sophia's baked goods on the racks as soon as you enter. But don't stop there. I encourage you to walk into the back room and take a peek. Richard Micucci and the folks of Sophia's have designed a small area near the bakery for sitting and enjoying Sophia's delicate and delicious pastries, breads and pizzas. As a lover of bakeries, it was a sad day for me when Sophia's left Market Street. It was a bright day when I noticed a familiar pastry next to the register. It's a one-two punch these days at Micucci's.

You're probably thinking of the neighborhood market near you that possesses some of the same qualities (family owned, ethnic heritage, easy to understand). If you're at all like me you cherish these gems.
We depend on Whole Foods and Hannaford. We rely on places like Micucci's.

My son Simon loves taking a salami sandwich on thinly cut Pepperidge Farm wheat bread, hold the mustard, to school. We know that the salt and fat and who knows what else isn't good for him. So we limit it. But, thankfully, he's due for another small batch of imported hard salami from Micucci's. I think I'm due for some provolone stuffed cherry peppers, a chunk of Reggiano Parmesan and a slice of Sophia's rich, thick cut pizza for the ride home.

Who’s with me?

Blogging ethics and me

I received an email this week from the folks at Mainetoday.com. I was asked to be more transparent in my blogs. Meaning, when I mention one of my clients -- Hugo's, Back Bay Grill, Eve's, Portland Harbor Hotel, or any of the others, that I need to tell you they are my clients. Apparently, someone who knows my firm, gBritt PR, felt that I am being unethical with my blog. Hmm. This turn of events has led me to today's blog... in which I address blog ethics?

During my almost twenty years in PR and marketing I have grown accustomed to the incredible passion and sense of pride that journalists have in their work. I have such great respect for how they adhere to their code of ethics. I always remember this when I am pitching a story or inviting someone to an event. When I started my "Enjoy Your Meal" blog, on the other hand, I didn't think much about ethics. I told Mainetoday.com that I have lifestyle clients, including restaurants, hotels, arts organizations, and retailers, but they weren't concerned. Blogging, it seemed, wasn't being held to the lofty code of ethics applied to journalists.

As a now more responsible blogger, I am going to change how I write. I am going to adopt the "CyberJournalists Code of Ethics." How cool is that! I am a cyberjournalist -- I love it.

1) Be Honest and Fair
Henceforth I will tell you when I am writing about someone or someplace with whom I have a professional relationship.

2) Minimize Harm
If you have read any of my blogs you know that I am far from hurtful. You can count on me not damaging anyone's reputation. I am not doing this because I want to be a critic. I do it because it's fun. I plan to keep it that way.

3) Be Accountable
Looking beyond citing my professional relationships, I will also tell you when I have made a mistake and I will invite you to participate. The fact is, I have a semi myopic point of view. I think that the food at Back Bay Grill is the best in town; I love the constantly changing experience of eating at Hugo's; sitting in the Garden at Eve's enjoying cigars and steak is something I live for.

Of the many values that I live by, honesty and integrity are closest to the core of my being. As a cyberjournalist, I want to be trusted. So to Mainetoday.com and anyone who reads my words, I have officially taken blogging’s ethics oath. Consider me, on board.

Now that we have the ethics part of this settled, let me tell you about an upcoming event at Hugo's (a gBritt client).

The annual "Potato Dinner” takes place Sunday, November 11, starting at 6PM. Chef Rob Evans plans to serve at least eight courses. The dinner also includes wine pairings. As always, the potatoes are strictly from Maine. Jim Cook, owner of Skylandia Farm, will supply the potatoes again this year. For those of you not familiar with Skylandia, it is a certified organic family farm in the northern-most
tip of Maine. Jim plans to supply several varieties of potatoes to the Potato Dinner -- including Carola, Butte Russet, and Shepody. The cost is $100 per person. Hugo's phone number is 207-774-8538.

If you know Hugo's, you know how much fun it is to eat there. For those who have not eaten Rob Evans' cuisine, here are few links to photos from past Potato Dinners to whet your appetites. (These beautiful shots were taken by Russell French.)

http://www.gbritt.com/hugos/kit_photos/potato1.jpg
http://www.gbritt.com/hugos/kit_photos/potato2.jpg
http://www.gbritt.com/hugos/kit_photos/potato3.jpg
http://www.gbritt.com/hugos/kit_photos/potato6.jpg

Thanks again for reading Enjoy Your Meal.
Feel free to post a comment on this blog for everyone to see or contact me at jim@gbritt.com. You can also call me at the office, at 775-2126.

Cheers. Jim

My dad, like me, loves a good meal

I traveled to Florida last week to spend time with my mom and dad. My dad's not well. About all he had the energy for was sitting and chatting. We talked about a lot of things, most of which were memories. My four brothers and sister have covered a lot of ground -- so we had tons of stuff to laugh and cry about.

At least once during each of our conversations, talk would wander to memories of his childhood and my ancestors. He and my mother grew up in West Moreland County, in Western, PA., in coal mining villages -- he's from Crow's Nest, she's from Carpenter's Town. It was a ton of fun listening to new stories about his friends -- Woody, Ding, Joe and so many others. As always, we also talked about the places he loved to eat. My dad, like me, loves a good meal.

The "Hot Dog Shop" (Warren Ohio)
The earliest food memory that my father and I share is the "Hot Dog Shop." Warren is my home town. It's where my mom and dad moved to from PA to work and raise kids. The "Dog Shop" is a Midwest landmark. I don't think anyone can pass by without stopping in for dogs, fries and a Coke. Its straight out of American Graffiti architecture is something to behold. It's a circular brick building topped with a brightly colored shingles and a gigantic rotating hot dog resting in a bun.

It seemed to me that the Dog Shop was always packed. Of course we usually went there after football games or some other big night on the town. We’d sit at the counter -- I'd order a hot dog with ketchup, side of fries and a chocolate shake. He would order two dogs with chili and cheese, a side of fries and a Coke. Our orders would be up in a matter of minutes. We agreed wholeheartedly that there is no place in the world that can match the wonderful flavors of those hot dogs and fries.

"Alberini's" (Niles Ohio)
Not very far down Route 422 from the Dog Shop is Alberini's Restaurant. This landmark is known far and wide for its excellent quality Italian cuisine. My father talked about how he and my mom would go there with friends for cocktails and dinner on weekend nights -- I'd be home with an older brother or another sitter. Once in a while I'd get to come along for a fancy white tablecloth dining experience.

My dad's Alberini's order was always veal-parm. To this day, veal-parm is his dish of choice. He's never been politically correct or any sort of adventurous eater. These traits, and many others, are what make him special. Instead of salad, he'd opt for Gilda Alberini's famous Italian Wedding Soup. Memories of dipping fresh Italian rolls into that savory chicken broth brought a welcome smile to his face.

Our memory of Alberini’s included more than meals – it’s the place where we gathered for family weddings, anniversaries and funerals. We met there before big games and after graduations. I worked there for four years as a server during college. According to my dad, without Alberini's “I'd be in jail.” He's referring to the fact that Alberini's is where I met my wife, Gillian. She worked there during college, too. We fell in love with good wine and each other. (Gillian and I have shaped our PR business on principals introduced to us by Richard and Gilda Alberini -- they put family first, supported their hardworking staff and worked tirelessly to make certain that no aspect of the business came up short in the eyes (or stomachs) of customers.)

As my dad dined on truly lousy hospital food last week, thoughts of Gilda's soup and veal parm were almost too much to manage.

"Mahoning Valley Pizza"
My hometown of Warren Ohio is located in what's called the "Mahoning Valley." This is steel country. Today it's the "rustbelt." Steel made in Warren (and in Niles, Gerard and Youngstown) supported the automotive industry. The area's mostly working-class population consisted mostly of Greeks, Italians, Irish and Polish. A standard Midwest town, I guess. Warren was and remains a wonderful ethnic melting pot. My dad and I agreed that of the vast assortment of delectable ethnic flavors or aromas, fresh baked pizza wins first place. The pizza of the Mahoning Valley cannot be outdone. (Sorry Portland Pie.)

My dad's favorite pizza is "Mr. R's." They served it thick and topped with tangy plum tomato sauce. He loved the way they served pies with small, chunky cut pieces of pepperoni. Their cheese was a flavorful locally made mozzarella. Unlike my dad, I don't have a singular best pizza -- my favorites changed as I grew up. As a child I loved "Carmen's." Carmen's was located at the end of our block (on Oak Knoll S.E.). I used to walk there with my dad. We'd carry home big white boxes filled with sheets of pizza for the whole family. What a wonderful and carefree time that was. The crust was thick and the sauce was spicy sweet. I'll never forget racing to grab a corner square -- two sides of crust was a special treat for a curst lover like me.

During middle school and high school I ate "white pizza," at "Leo's." Leo's crust was similar to Carmen's, thick and chewy. White pizza toppings though, are altogether unique. No red sauce here, just garlic, olive oil, basil, oregano, thyme, mild mozzarella and sliced banana peppers (cubanelle peppers). The mildly oily fragrant spicy flavor of white pizza is wonderful -- I miss it dearly.

I tried hard to convince my dad that Leo's topped Mr. R's. No chance. For him, Mr. R's can never be replaced. I could go on but I'll stop here. I'm getting hungry.

Thanks for letting me tell you a little about some of my food loving history -- eating dogs and fries at the Hot Dog Shop; veal parm, wedding soup and the romance of Alberini's; and pizzas of Mahoning Valley. I hope it reminded you of some of your childhood favorites.

Cheers.

What Is It About Caviar

I love caviar, but I am a real novice when it comes to the stuff. I discovered caviar last year at Eve's at the Garden Restaurant, located at Portland Harbor Hotel. I attended a meal produced by Jeff Landry, Eve's Executive Chef and Rod Mitchell, owner of Browne Trading Co.. These guys partnered to produce the hotel's annual "Caviar Dinner." The event included a caviar reception followed by a sit down five course meal -- four of which included caviar. Jeff's dessert alone was worth the price of the ticket -- it was a warm spiced pumpkin flavored soufle.

I am writing about this meal today becuase I just received this year's Caviar Dinner menu. Like last year, it looks to be amazing. You're invited to attend -- it is not an exclusive dinner. It is a chance to learn one-on-one about caviar from perhaps the best in the business, Rod Mitchell. Rod will describe the Caviars and seafood pairings. He will also describe why the wines complimet each course.

The meal costs just $75 plus tax and tip. The caviar reception, multi-course caviar dinner experience, and wine pairings are all included.

Eve's 2007 Caviar Dinner takes place Friday night, November 9. Friday night! So you don't even have to go out on a weeknight!

Make this event your first ever caviar date. Here's a preview of the 2007 Caviar Dinner menu.

Friday November 9 | 6:30 PM

Reception (with Champagne and spirits)
- Warm Maine potato waffle, lemon creme fraiche and American spoonbill caviar
- Pickeled ginger vodka and Winterpoint oyster shooters
- Browne Trading's Daniel Boulud smoked salmon "lollipops" with grapefruit semi-fredo

Dinner (each course paired with wine)

First Course:
Caviar on creamy, scrambled cage-free eggs. House-cured Browne Trading salmon. Twice baked fingerling potatoes topped with American spoonbill caviar

Second Course:
Hot apple smoked jumbo scallop with Descieta Osetra caviar and cauliflower mousseline

Third Course:
Potato crusted cod, parsley beurre blanc with Calvisius Italian White Sturgeon caviar and spiced lemon segments

Fourth Course:
Miniature pears stuffed with toasted almonds and mascarpone in Sicilian rose syrup

Jeff Landry's and Rod Mitchell's menu is a perfect example of what gets served at the James Beard House in New York CIty -- the world's epicenter of fine dining. This caviar menu is beyond tempting -- it is a must-attend event for anyone who either loves caviar. Or, if you like experimenting with new foods, then this dinner is for you, too.

Rod Mitchell of Browne is a renowned caviar expert. Jeff Landry of Eve's is Maine's 2007 Chef of the Year. This meal will be a culinary experience -- one that not only showcases Browne Trading Co., but also highlights yet another of Portland's amazing chefs.

I have already made my reservations. Now you make yours - call Portland Harbor Hotel at 523-2079. Hope to see you there.