SSC: Goodbye Summer! Edition

Finally, after our short hiatus (due to the trials of furthering my education) SCC is back and better than ever! Just in time for the cooler weather, we'll be here to hook you up with some of our fall favorites....but first, a sumptuous summer wrap up brought to you by our favorite curly haired vixen, Phoebe!

- Christa


For this edition of Supper Sanity Club we went with the theme “Good Bye Summer!" With the help of our new SSC member Manika, (who let me take over her apartment because I live in a something that is smaller then a bread box), we put together a dinner showcasing foods to help us transition from summer to fall.

We made a lobster chowder, as something warmer for the changing weather, but still with lobster that screams summer. Next, we put together a salad with both light leafy greens and blueberries for that final summer harvest, but a maple dressing with walnuts for fall flavor goodness. Once we had a few amazing side dishes and dessert brought to us by our fellow Supper Clubbers, we had the perfect meal to take us into the new season. Enjoy!

- Phoebe


Maple, Blueberry & Walnut Salad with Goat Cheese
I have promised my family, (who have been nice enough not to disown me because of my comedy,) that I wouldn't give away our maple soy vinaigrette, but, I will give you the basics because I love you guys too!

Vinaigrette
olive oil
balsamic vinegar
lemon juice
maple syrup
tamari
crushed garlic

Mix ingredients together in a bowl. Pour into a salad dressing container or a jar with a tightly sealable lid. Shake!

Salad
spring mix of dark leafy greens
a mix of cherry tomatoes
blueberries
crushed walnuts
chunks of goat cheese
Changs Crunchy Noodles ([fried wantons] if you can't find just use croutons)

Toss salad ingredients together. Top with vinaigrette.



Lobster & Fish Chowder
This is rather expensive to make, but you can use it as an entree if you double up on potatoes, and onions.

1 sweet onion
butter
garlic
salt
pepper
parsley
white fish (cod, mahi mahi, halibut, etc.)
celery salt
potatoes (yukon, or russet)
1/2 quart half and half or whole milk (don't be a pussy!)
canned lobster meat (can be found in any super market, just ask at the seafood counter)
fresh corn the cob, boiled or roasted
Old Bay

Sauté sweet onion in butter and garlic. Put about 3 inches of water in bottom of pan, add some salt, pepper, and a pinch of fresh parsley. Boil, then lay in your fish and cook at a still bubbling but at lower temp for about five minutes. Lower to a simmer and add celery salt.

At about four minutes into simmering, put in peeled and cubed potatoes. Take off heat and add a little butter. Whole thing should cook for about 5 minutes.

Cool down to a simmer and add half and half. Cut corn off cob. Add corn, canned lobster meat and Old Bay.

Voila!


Lentil Orzo with Pistachios and Cranberries
Our mysterious girlfriend Manika is not one for recipes,
she just lets it happen! Much to our delight, what happened was deliciousness!





orzo, cooked and cooled
seasoned lentils, cooked
4 pieces bacon, chopped and browned until crispy (High quality bacon works best, Manika used bacon from the butcher at Whole Foods)
cranberries
goat or feta cheese, crumbled
olive oil
lime juice
seasoning to taste
roasted pistachios
chopped parsley

Toss all ingredients together and serve at room temperature.



Roasted peppers with Feta Dip

Peppers
baby peppers
salt
pepper
olive oil

Toss peppers with olive oil, salt and pepper. Put on cookie sheet and roast at 375 for 40 minutes or until golden brown around the edges.

Dip
3/4 cup feta cheese
1 cup yogurt
2 tbsp preserved lemons (chopped)
2 tbsp capers

Blend all ingredients together quickly. Serve with peppers as a dip. Yum!




Lime Sugar Cookies with Blueberry Cream Filling
A fantastic recipe borrowed from www.sinfullyspicy.com!

Cookies
1 cups all-purpose flour
1/8 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt 6 tbsp unsalted butter, at room temperature
1/2 cup + 2 tbsp white granulated sugar
1 tsp vanilla extract
2 tbsp fresh squeezed lime juice


Blueberry Cream Cheese Filling
4 ounces cream cheese, softened
2 tbsp unsalted butter, softened
1.5 cup confectioner’s sugar
2 tbsp blueberry paste [recipe below]

Blueberry Paste
1/2 cup fresh blueberries
2 tbsp water
3 tbsp granulated sugar
1 tbsp fresh lime juice
1/2 tsp cornstarch

Prep for Cookies
In a medium bowl, sift flour,baking soda & powder, salt. Set aside.

In a larger bowl,cream the butter and sugar thoroughly until fluffy. Add the lime juice & vanilla and beat until combined.

Gradually add in the flour mixture and gently combine with a spatula to bring together into a dough. You might need to add a tbsp or more of milk at this stage if required to make a soft dough.

Divide the dough into 2 small balls. Take a piece of plastic wrap, put the dough balls on it and flatten with palm to make a disc. Wrap the discs with plastic wrap. Repeat the same with 2nd dough ball. Chill both discs for about 30 minutes.

Line your cookie sheet with parchment paper. Avoid using aluminum foil. Extreme heat will burn the cookies on the bottom.

After chilling, take one disc out, unwrap it and place it between two sheets of parchment paper. Initially, you may find it little difficult to roll because of the chilled dough. It will soften as you go along.

Roll the disc using a floured rolling-pin into a sheet about 1/4″ thick. Using a floured cookie cutter cut the cookies from the rolled dough.

Using a floured thin spatula, transfer the cookies to the lined cookie sheet. Picking up the cookies with fingers will deshape them.

Preheat the oven to 350. Chill the cut cookies again for 15 minutes.

Once chilled, bake in the oven for 10-12 minutes until the sides start turning brown. Cool completely on a cooling rack.


Blueberry Paste Prep
Tip in the blueberries, water and sugar to a small sauce pan. Cook it on low heat until the blueberries are soft and mushy. Transfer to a blender. Blend on high to form a puree. Dissolve cornstarch into lemon juice.

Transfer the puree to sauce pan again and add cornstarch mix. Cook on very low heat for about 5-8 minutes until you get a thick paste. Cool completely before adding to the cream.


Blueberry Cream Filling Prep
Make the filling by beating the cream cheese & butter with an electric mixer. Mix in powdered sugar until smooth. Add 2 tbsp of the cooled blueberry paste above to make a smooth mix.

Assembly
Pipe or spread 1-2 tablespoons of blueberry filling in the center of a cookie. Top with a second cookie and press together until the filling reaches the edges of the cookies. Store in an air tight box for up to 3 days.



Booze Pairings!
Okay guys, here's the thing, this particular night we drank about 9 bottles of wine so while I can't get to all of them, here's a review for one of my favorites.

Big Claw White Wine, $14
Big Claw is a new wine specifically designed to pair with lobster. It is a crisp, balanced blend of Chardonnay, Sauvignon Blanc, Colombard, Gewurztraminer, and Chenin Blanc from the North Coast. This fantastic wine was the unanimous choice as “the perfect wine to go with lobster” by members of a panel of wine and food professionals chosen by the Lobster Institute in
Maine, an organization dedicated to the preservation of lobster.

Steve Melchiskey of USA Wine West (with offices in California and Maine) and Tim Wissemann of Mariner Beverages (Portland, Maine) are the designers of this wine. It went phenomenally with the lobster stew, but was also just sweet enough to pair with the spicy peppers, and smooth and buttery enough to go to with our desert.

-Phoebe

















The ladies, looking classy!












A scientific experiment: The effect of 9 bottles of wine on classiness...




Cheers!
Christa & Phoebe






About Phoebe

Phoebe is comedian, and wine shop manager, who is also somehow pursuing a masters degree in clinical social work. Though she has no real food credits on her resume, she's well versed in wine and food pairing. She was raised on farm fresh food in Maine, learned about Asian cooking during her time in Thailand, became a seafood fanatic living in Newport RI, and is now well on her way to becoming a full fledged foodie/functioning alcoholic in Boston.

SSC's Homegrown Edition: Healthy, Delicious & Drunk!

Classy. Sophisticated. Member of an awesome fresh produce delivery service. While none of these things actually apply to me, they definitely describe our friend Jen! Armed with some amazing fresh veggies from Boston Organics, purveyor of fine, mostly local, fresh foods, (So fresh she didn't even know what she would be cooking until right before she got it,) Jen once again wowed us with some delicious healthy food!

Salmon Fillets
salmon fillets
lemon juice
parsley

Place each fillet on a separate piece of aluminum foil. Make into
a little package that opens at the top and place onto a baking pan.
Add lemon juice and parsley to each package. Seal package and
cook for 10 minutes at 375.

Cubed Sweet Potatoes and Kale
Kale
Sweet potatoes
garlic
1 tbsp olive oil
1 onion
1/2 c white wine



Saute onion and garlic in olive oil. Add cubed sweet potato and white wine so that it halfway covers the sweet potatoes. Simmer for 15 minutes. Add kale and stir until wilted, about 5 min.



Zesty Pepperoncini & Feta Salad
romaine lettuce
jarred pepperoncini peppers
feta
grape tomatoes
lemon juice
olive oil

Squeeze lemon over lettuce. Add pepperoncinis,
tomatoes and feta. Drizzle a bit of olive oil on top.




Christa's Berry Tropical Fruit Salad
1 pint blueberries
8 oz raspberries
8oz blackberries
1 mango chopped*
1 tbsp sugar




Wash all fruit and dump into a bowl. Add sugar. That's it!
* Okay, the mango wasn't local. Obviously.



Brownies!
Admittedly, we used brownies from a box, but they were Trader Joe's brand and it was organic, so I feel like we get some leeway.

Everything you need to make box brownies. Then make them.
Fruit salad that you intended on being a healthy dessert but just ended up using it as a topping
Vanilla ice cream!

Umm...assemble? Yeah!




Booze Pairings!

Quattro Leoni White, Italy, $17

This is a fresh and vibrant blend of Sauvignon Blanc, Chardonnay and Cortese that really hits the spot with its and pristine aromas of citrus, stone fruit and honey. The wine is crisp and slightly sweet with an attractively creamy texture. It is perfect for fish, as well as salads. The touch of chardonnay takes off the acidic bite of the sauve blanc. This bottle is especially handy when having guests that are not huge fans of dry, citrus heavy wines, while you yourself don't want to have a crappy pairing.


Harpoon Bohemian Pilsner growler, $15

One of my favorite, and in my opinion frequently overlooked booze options for a
dinner party is the beer growler. Fellow SSC member Laura brought us a Bohemian Pilsner by Harpoon. Referred to as the Sauvignon Blanc of beers, this malty fruity brew, with a crisp finish went perfectly with what Jen served up! You can only find this beer in the summer varity packs from Harpoon, or take the tour and snag yourself a growler straight from the brewery. Do your homework Sanity Supper Club fans! Take the tour, buy some booze and make it a point to take the bus home. Get on it!

Fun Fact:a growler is British slang for a ladies crotch ;)















Jen has the classiest dinner table ever; The only way to make brownies
more awesome than they already are is to add booze and ice cream













Appetizers!; Attractively arranged food is known to increase deliciousness




Cheers!
Christa, Phoebe & Jen




About Jen

Jen has only recently learned how to use a stove to cook healthier
meals using fresh ingredients, mostly as a way to avoid having to go
outside to obtain meals during Boston winters. She still much prefers
great food cooked by others and especially enjoys traveling to more
exotic places and sampling the local cuisine.

SSC Wicked Awesome Edition: A Taste of New England

As you may have noticed, our supper clubs usually have a theme. This does not mean, however, that if you are the host you are obliged to pick a country, a holiday, or even a course (as you will see next week). As our fearless leader for the night, you get to do whatever you want, which is exactly what Laura did. She ditched the labels and just made damn good food.



I suppose you could have called our dinner New England traditional since it involved kale, white fish, succotash, and New Englander cocktails, but this was way better than the traditional fare we are used to (and the cocktails were a lot stronger!).

We did maintain some traditions, however and as always the evening was wildly inappropriate and wicked fun!


Pureed Broccoli & Roasted Garlic Canapes

Roasted Baguette
4 garlic cloves, peeled
2 tbsp olive oil
1/8 tsp dried crushed red pepper
16 1/2-inch-thick baguette slices

Puree
2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 ounces broccoli)
1 c canned cannellini (white kidney beans), rinsed, drained
2 tbsps fresh lemon juice

Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.

Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper.

Spread broccoli puree atop toasts. Transfer canapés to platter and serve.

Laura's Succulent Succotash

2 tbsp extra-virgin olive oil
1 1/2 c chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 c chopped red tomatoes (about 1 1/2 pounds)
2 1/4 c corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 c fresh lima beans (from about 2 pounds pods) or 10 to 11 oz frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Potato and Kale Cakes with Rouille

Rouille
1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper



Cakes
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

For Rouille
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. Can be made 1 day ahead. Cover and chill.

For Cakes
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

Black Cod with Miso
For Miso
saké
3/4 cups mirin
2 cups white miso paste
1 1/4 cups granulated sugar

For Cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving

Miso Prep
Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil
for 20 seconds to evaporate the alcohol.

Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
When the miso has dissolved completely, turn the heat up to high again and add
the sugar, stirring constantly with the wooden spoon to ensure that the
bottom of the pan doesn’t burn. Remove from heat once the sugar is fully
dissolved. Cool to room temperature.

Cod Prep
Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style
Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with
plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe
off any excess miso clinging to the fillets but don't rinse it off. Place the
fish on the grill, or in a broiler pan, and grill or broil until the surface
of the fish turns brown. Then bake for 10 to 15 minutes.

Arrange the black cod fillets on individual plates and garnish with hajikami.
Add a few extra drops of Nobu-style Saikyo Miso to each plate.



Mini Whoopie Pies with Peanut Butter Filling

Cakes
1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk

Peanut Butter Filling
2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt

Arrange the oven racks in the upper and lower thirds of the oven and preheat
the oven to 425°F. Line 2 large baking sheets with parchment paper.

Cakes
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in the bowl of an electric mixer at high speed
until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed
until incorporated. At low speed, add the flour mixture in 2 batches,
alternating with the milk, mixing until just blended.

Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto
each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the
same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for
5 minutes, and transfer to racks to cool completely. Change the parchment and
repeat using the remaining batter (72 cakes in total).

Peanut Butter Filling
Cream peanut butter and butter in the bowl of an electric mixer fitted with
the paddle attachment on high speed. On low speed, mix in sugar until
combined, then beat mixture on high speed until fluffy and smooth, about 3
minutes. Add salt to taste, if desired. Use immediately.

Simply the Best Scones Ever!
This is a great recipe that I got from my mom's friend Kathy, and believe me, she's right in saying these are the best scones ever!

Scones
4 c flour
1 c sugar
2 tsp baking powder
1/4 tsp cornstarch
1 tsp baking soda
1 tsp salt
1 c unsalted butter
1 c vanilla yogurt, nonfat
1 large egg
1 tsp vanilla
3/4 cup white chocolate chips*
1/2 cup dried cranberries*

Icing
1 1/2 c powerderd sugar
3 tbsp unsalted butter, softened
1/2 tbsp vanilla extract (clear is preferable, regular will make icing off white, but it tastes the same)
2 tbsp milk

Scones
Preheat oven to 350. Lightly grease 2 large cookie sheets.

In a large bowl combine all ingredients. Add white chocolate chips and cranberries after the other ingredients are well mixed.

Turn dough out on lightly floured surface. Cut into two pieces and form into balls. Pat each ball into 1/2 in circle. It will measure approx 9in across. Cut each round into 12 wedges with a pizza cutter or pairing knife. Place 2 in apart on cookie sheet.

Bake 15-20min, until golden brown. Cool.

Icing
Combine powered sugar, butter, vanilla & milk, beating until creamy. Thin with water to achieve desired drizzling consistency. Drizzle over cooled scones with fork or pastry bag with a small writing tip.

* You can replace white chocolate chips/cranberries with toffee bits, chocolate chips, walnuts, raisins or anything else you like. Lots of different combinations work well with this recipe so get creative!



Booze Pairings!

Cocktail: Phoebe’s New Englanders
2 parts Vodka
1 part soda water
1 part blueberry juice (this can be really hard to find so I used the juice from Del Monte fruit naturals, all natural blueberries.)
1 part cranberry juice
blueberries
lime slices

Garnish the rim of the glass with sugar. Add ice, blueberry and cranberry juices, lime slice and vodka to glass. Pour soda water on top. Drop a couple blueberries into glass.


Wine: White
Sybille Kuntz Riesling Mosel $18

This week’s weather was sign of things to come: flip flops, beach days, and the
return of white wine. This Riesling was the perfect way to celebrate the coming
of spring and it also happened to go beautifully with our dinner! On the nose it
was an exciting bouquet of pear, apple and honey and in the mouth it was
graceful with powerful but elegant acidity. It went beautifully with the dish
because it could hold its own without overpowering the fish and its hint of
minerality was a perfect compliment to the vegetables.


Wine: Red
Erath Pinot Noir Willamette Valley $18

It only seems fitting that we had a wine made in Oregon while we noshed on food
cooked by Laura, who was also made in Oregon. This Pinot is one of my favorites
from this region. It is exactly what it should be: black cherry, vanilla and
earth. It is very versatile so you can eat it with almost anything but I have to
say, it was perfect with our dinner…


Beer: Berkshire Brewery Company Golden Spike

This local preservative free beer is shipped and stored cold so it always tastes
incredibly fresh. It was brilliant light gold in the glass with a beautiful
thick head. It smells of lemongrass and bread and it is easy drinking with great
acidity and a dry finish. It was medium bodied and very refreshing- exactly what
you want when eating fresh veggie succotash and white fish...


Cheers!
Christa, Rachel, Phoebe & Laura









About Laura
Laura manages consumer marketing for Sonos, a wireless music system. Her great loves are travel, music, eating and drinking – a nice pairing, don’t you think? Since she’s managed to find a job that has to do with music, all her spare time is spent traveling the world tasting local libations and looking for her next great meal. Born and raised in organic Oregon, Laura has always had a taste for fresh and local food and recently has been getting pretty good at making it on her own,thanks to her weekly vegetable delivery from Boston Organics!

Charlotte Really Messed Up This Time: A Supper Club Resturant Review

This week's Supper Club took a week off from cooking, girl talk, and pouring our own wine for a co-ed pig roast night. Citizen Public House & Oyster Bar in Fenway offers a whole suckling pig for groups of ten or more so we thought, we are ten or more so why not?





After a few amazing cocktails made by bartender Phoebe before the event,(I believe this is called pre-gaming, to all of you classy folk), we showed up hungry and ready for our dinner, which we named Wilbur, after the pig in Charlotte's Web. And Wilbur we got!

After a small appetizer of one oyster, one shrimp, and one littleneck per person the lights dimmed and he arrived.



It took two chefs and a large silver platter to present our meal and then three platters to serve him broken down. There was pig every which way! We had sausage stuffed loin, ribs, crispy ear and snout and brain...yes, brain.












We also had some amazing sides: potato gratin, brussel sprouts, and broccoli rabe,
all of which were fantastic...and of course, dessert!











We all had an incredible time watching each other dissect pig parts, try new things, and fawn over food we all had before, but not like this. While we all missed the coziness of our living rooms and the freedom to speak about our love (or just sex) lives openly, this was definitely quite an experience.


Pre Pig Roast Cocktails!

Onion Gimlet Cocktail
If your feeling adventures, and you want a drink that tastes like thanksgiving, this is for you! (BTW, only Phoebe likes this...heh.)
1 Bombay Gin (Balinoff Vodka works to if you hate gin, weirdo)
1/2 Italian vermouth and no bitters added
Lime
Use a large bar glass with cracked ice and stir well. Strain and serve with an onion.

White Russian
For the dairy enthusiast!
.75 oz. Kahlua .75 oz.
Balinoff Vodka (available at the wine gallery)
1.5 oz. Whole Milk (available at the store)

Frisky Whisky
Sexy!
1 oz. Old Overholt straight rye whisky
1 oz. Bärenjäger Honey Liqueur
slice Lemon
1/4 oz. simple syrup (didn’t use this time, meh, doesn’t need it)
2 dashes Angostura bitters (didn’t use this time, but you should)

Dry Black Current Sparkling Wine Spritzer
Solere Cava Brut, Sparking wine Dash
Wine Berry Black Current Wine

Ouzo and Coffee Beans
This one is tough, get ready...
Ouzo 3 coffee beans

Chateau Bovila Cahors
An awesome red wine from France!



Interested in checking out Citizen Public House & Oyster Bar for yourself?
Hit up their website or go there in person!

Citizen Public House & Oyster Bar
http://www.citizenpub.com
1310 Boylston St, Boston, MA
617.450.9000


Cheers!
Christa, Rachel, Phoebe & (what's left of) Wilbur