Dear Friend,

Though it has been unseasonably cool for this time of year here in Boston, there are still the much anticipated summer ingredients that we look forward to each year. Local tomatoes still will be available, though probably two weeks later than normal - well worth the wait for those summer salads or simply sliced. Wild striped bass season has just begun, and I like to grill them with lemon and fresh herbs. Native strawberries will soon be at most roadside stands. Try them with a bit of fresh grated ginger and chantilly cream.

In Meritage I have just changed the menu to reflect the summer season with lighter prepared dishes and an abundance of colorful, flavorful summer vegetables. Below is the recipe for the plum tart. It's a great summer dessert that's easy to prepare, and, with plum season just starting, is also a perfect pairing with Ruby Port.

Enjoy!

A Recipe from Daniel

Warm Plum Tart with Port Syrup

Yield 4 servings

Port Syrup

Procedure
In sauce pan, heat port syrup and reduce to ½ cup (mixture will become thick and syrupy)

For Tart

Procedure
Place butter and sugar in bowl, cream; slowly add egg whites, vanilla and milk. Incorporate cake flour. Pour into four buttered ring molds, place one half plum on top. Dust with powdered sugar. Bake 350º until golden brown (25 minutes). Remove from ring and serve with drizzling of port syrup.

Notes from the Sommelier

As the summer approaches, we are seeing the 2008 rosé wines being released, and the timing couldn’t be better. Rosé is just beginning to gain a foothold in the US, after suffering from a tarnished image due to West Coast bulk blush wine and white zinfandel, which is typically made by blending together the harvest leftovers, usually from the poorest quality sites. Most serious rosé wine is made from bleeding, pressing, or limited maceration techniques, all three methods essentially controlling the contact the juice has with the red grape skins. Pink wine is produced in virtually every major wine region, but is of particular note in southern France, the Loire Valley, Rhône, and throughout Spain, Italy, and Austria. Anywhere red grapes are grown, there is usually rosé to be found. Most quality pink wine is intended to be consumed young and fresh, delivering some of the complexities and dryness of red wines, with the cool, refreshing finish of whites. These wines also happen to pair nicely with some of our Northeastern summer fare, such as softshell crab, oysters, mussels, and clams. A few of the 2008 highlights I have found are the Commanderie de Peyrassol from the Côte de Provence, one of my perennial favorites, blending grenache, syrah, and cinsault, which displays a pleasant minerality and nice, fresh crispness. Try a slightly richer blend named Mjere Alezio from Puglia, Italy by Michele Calo which is negroamaro and malvasia, resulting in a broad, spicy, black cherry nose and full balanced palate. On the light and delicate side is Fritz Weininger’s pinot noir rosé from Vienna, Austria, displaying a very pale, subtle salmon color, with mineral notes and a clean berry finish. For a very serious rosé try those from Domaines Ott or Tempier in Bandol, Provence. These are some of the most complex, broadly textured, yet elegant pink wines in the world, focusing on the Mourvedre grape, and they can’t be missed.

Be sure to try one of these or find your own favorite at Meritage as you enjoy some of our seasonal dishes. Cheers!

Seasonal Sips: Thursday Tastings at Meritage

Seasonal Sips: Thursday Tastings at Meritage is a hit among Boston’s wine lovers, casual connoisseurs, and the after-work cocktail crowd. Meritage invites guests to experience its exclusive wine collection in casual tastings every Thursday evening from 5:30pm to 7:00pm. Sommelier Jonas Atwood introduces three to four wines from selected regions, while Chef Daniel Bruce prepares tasting spoons and small bites to pair perfectly with each wine offering. Seasonal Sips is $25 per person. Upcoming Seasonal Sips: Thursday Tastings at Meritage will introduce the perfect summer wines:

A Recipe from Daniel

Maine Lobster Salad Roll

Ingredients
3/4 Lb Fresh Maine Lobster Meat Medium Diced
1 Each Small Onion Small Diced
1 Ea Stalk Celery Small Diced
3 Tbs. Mayonnaise
1 Tsp. Fresh Chopped Tarragon
1 Lemon Salt and Pepper to Taste
4 each Hot Dog Rolls
2 Tsp, Soft Butter

Procedure
In bowl combine lobster, celery, onion, mayo and tarragon, finely zest lemon and add to mix as well as strained juice from lemon. Toss together and season to taste.

Heat sauté pan over medium heat, lightly butter rolls and griddle in pan till golden brown both sides. Place lobster salad in rolls and serve with green salad.

Featured Cocktail

In honor of the start of summer, the bartenders at the Rowes Wharf Sea Grille have concocted a refreshing alternative for mojito and whiskey smash lovers – the Green Chartreuse Smash. This creative cocktail begins with mint and lemon slices muddled with ice. Green Chartreuse is added for a characteristically herby flavor. The Green Chartreuse Smash ($14.50) will be available throughout the month of June along with the Rowes Wharf Sea Grille’s fresh, inventive, seafood menu.

Summer in the City Entertainment Series

Waterfront al fresco dining is back at the Mobil five star Boston Harbor Hotel. The expansive Terrace at the recently opened Rowes Wharf Sea Grille may be downtown dining; but the gorgeous venue, pampering service and exceptional cuisine provide the ultimate escape from the hustle and bustle of city life. The Terrace at the Rowes Wharf Sea Grille is also home to the Boston Harbor Hotel’s award-winning Summer in the City Entertainment Series, one of Boston’s most anticipated outdoor traditions featuring four nights of free entertainment weekly throughout the summer. Sip a Rowes Wharf Sea Grille signature cocktail while enjoying live music and classic movies. For more information about the Summer in the City Entertainment Series, please visit www.bhh.com.

To Wrap up Your Day or Start Your Evening

Located on the first floor of the Boston Harbor Hotel with direct access to the streets of Boston, the Rowes Wharf Bar is a casual yet refined retreat for sophisticated travelers and Boston’s professional and social sets. Its dark wood interior and classical music selections create a relaxing atmosphere perfect for wrapping up the day’s schedule or commencing the night’s festivities. Home of Boston’s most extensive selection of fine scotches, the Rowes Wharf Bar is stocked with over forty different varieties, both blended and single malt alike.

Specialty Drink - The Fiesta Martini

2 1/2 oz Patrone Gold Tequila
1/2 oz Chambord
1 oz Orange Juice
Shaken and garnish with Lime

Game on at the Rowes Wharf Bar

Boston is notoriously passionate about its hometown teams. Enjoy the game, whatever the season may be, at the Rowes Wharf Bar. With its extensive cocktail menu, savory bar bites, and exceptional service, the Rowes Wharf Bar is the next best thing to actually being at the game!

About the Boston Harbor Hotel
The Boston Harbor Hotel is Boston's landmark waterfront hotel and a recipient of the Mobil Travel Guide Five Star Award. With its dramatic archway and domed rotunda at historic Rowes Wharf, the building is considered an architectural treasure and is one of the most photographed buildings in New England. With service as memorable as the setting, the Boston Harbor Hotel pampers every guest with thoughtful attention and distinctly Boston style. The city's only independent grand hotel, the Boston Harbor Hotel is a member of the international luxury collection, Preferred Hotels & Resorts. For additional information, please visit our website at www.bhh.com.

About Pyramid Hotel Group
The Boston Harbor Hotel is managed by Pyramid Hotel Group LLC. Founded in 1999, this Boston-based, full-service hotel company develops, manages and owns a collection of landmark properties throughout the United States. For more information about Pyramid Hotel Group and its affiliates, please visit the company’s website, www.pyramidhotelgroup.com.

Boston Harbor Hotel | Rowes Wharf
www.bhh.com | 617-439-7000