About Traveling Foodie a.k.a DrFoodie

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I am a clinical veterinarian in New England.  I absolutely love to travel and experience new cultures, mainly through cuisine. My reviews cover a multitude of different food & cocktail related events from food trucks to philanthropic food-related events and festivals. I like to think of myself as: Veterinarian by day Foodie by night! This blog was launched October 2011. I'm a huge advocate of the nose-to-tail movement and an avid enthusiast of prohibition era and craft cocktails! Sit back and enjoy...I hope this blog encourages you to try something new like book a ticket, pack a bag, and eat to your heart's desire in a new place! How I'd describe myself in a few words/phrases: Food+Travel Blogger, Freelance Food Writer (Past regular contributor on The Bay State Banner newspaper's blog Turn It Up Boston dot com), Jersey Girl (born and raised), Alpha Kappa Alpha Sorority, Inc Woman, Veterinarian, Surgery Lover,Travel Addict, Devoted Gourmand, Proud 2 time Tuskegee University Graduate, Social Butterfly, Girly Dress Hoarder, Stiletto Addict, Classic Cocktail Enthusiast "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming “WOO HOO ― Bill McKenna

Friday, December 12, 2014

Bunz Burger, Ipswich, MA

Upon my second visit to Privateer Rum Distillery to interview my friend and Head Distiller, Maggie Campbell, she treated me to lunch at a small spot just up the road called Bunz Burger.  They are serving up seriously juicy burger patties with a number of topping options, great condiments (like chipotle mayo or sriracha ketchup), and buttered, grilled buns in this off-the-beaten-path joint in small town New England.

The space boasts about 5 hightops and an open kitchen where you can watch the magic on the grill created by pops and daughter.

Maggie ordered a cheese burger with grilled onion, pickles and crisp bacon:

I went for the Breakfast "Monster" Burger because I think breakfast burgers are EVERYTHING!  
I recently had a flashback on when I first enjoyed a burger with a beautiful fried egg and realized that it, too, was in Boston about 8 years ago (somewhere near or in Brighton).

Bunz Burger elevated my ideal breakfast burger (e.g. the one at Grass Fed JP) with their addition of a hashbrown patty and of course the sriracha ketchup!

Egg, American cheese, grilled onion, hashbrown patty, bacon, and sriracha ketchup

Next time you are in Ipswich, MA...
Bunz Burger is must do!

Thursday, December 11, 2014

Asian-Parisian Delights: Happily Surprised by Good Asian Bites- 2nd Arrondissement, Paris, France

My first bowl of ramen was quite delicious.  Sapporo Japanese Restaurant at 37, rue Sainte Anne is a busy, densely-packed space where people come for a leisurely or rushed lunch of piping hot, steamy ramen.  There are two other locations in Paris.

Many variations  are offered.  

I kept it simple with ramen and roasted pork.  the ramen was a satisfying bowl of warmth with perfectly salted and seasoned broth, hearty ramen noodles, veg, bean sprouts, and scallion.

Pork Ramen

One of my sides was the demi curry with rice.  A horribly disappointing, unremarkable dish (go figure?)  Hey, I tried...

The gyoza was delicious.  Flavor-packed, pan-fried dumpling morsels filled with moist pork.

Gyoza: Pan-fried pork dumplings.

For dessert, we headed across the rue to Aki Boulanger.  I was told they offer awesome eclairs and other pastries boasting fillings/ingredients like yuzu, matcha, and mochi.

Because I love the umami nature of yuzu, a beautiful East Asian citrus fruit which I fell in love with a number of years ago through a creative cocktail master in Boston, I had to sample the yuzu eclair.  
My tastebuds were rewarded for their devotion-fresh, moist eclairs filled with tangy, bright, sweet, zesty yuzu cream.

Yuzu Eclair

Aki Boulanger offered a perfect sweet treat on our short walk over to see the Seine River and surrounding attractions!

On another afternoon, I had the pleasure of enjoying lunch at another Lamen (Ramen) spot with two other locations called Higuma.

Champon Lamen
Pork and Squid ramen with cabbage, carrots, onion, fresh noodle, topped with pickled ginger. 

Tuesday, December 9, 2014

Upcoming Reviews...Paris, Future of Junk Food, Chef Suzi Maitland, Distiller Maggie Campbell, My Cocktail Series-2nd Installment, Shojo, David Burke-Prime @Foxwoods, Seoul Korean & Much More!

Hi All!  

Between my week in Paris for my 35th birthday and my hitting the ground running once back in Boston at my gig practicing medicine and surgery, it has been awhile since my last post.

I can't wait to share my foodie adventures over the past 30 days and the days to come.  

Thanks for your patience.

Visit my Instagram page for photos of the reviews to come http://instagram.com/drfoodie 

Monday, November 3, 2014

Art of the Cocktail: A Winter's Toast...Second Installment of My Cocktail Series in Partnership with the Boston Center for the Arts, South End, Boston

Art of the Cocktail: A Winter's Toast!


Mills Gallery at the BCA
551 Tremont Street Boston, MA 02116


Monday, December 15
6-7:30 pm first seating
8-9:30 pm second seating

Limit 15 per seating

What will you serve at your next holiday gathering? Let the BCA, Traveling Foodie in 4'" Stilettos and Booze Époque help you discover the perfect concoction.

With a flair for the creative and whimsical, Booze Époque founders Meaghan and Harmony co-host an intimate evening with fabulous tips and inspiration to spice up your favorite cocktail. Imbibe as this dynamic duo transforms local fresh ingredients into holiday cheer! Our winter’s toast features an exclusive cocktail inspired by artwork in the Mills Gallery.

Tickets include tastings, interactive demonstration, conversation, snacks and a private exhibition viewing of the Mills Gallery.

Early Bird Tickets through Monday, December 1 $25
Regular Tickets December 2-December 15, $35 

Online Tickets sales will end Monday, December 15 at 3pm.
Door tickets, if available will be on sale starting at 6:15 in the Mills Gallery

This is a 21+ event and proper ID is required for entry. No refunds or exchanges. 

Sunday, November 2, 2014

Succulent Sundays (Bruschetta's, Gourmet-on-the-Go): A Weekly Celebration of My Favorite Personal Food Photography

I filled in a relief shift for a veterinary hospital in far Western Massachusetts and asked around for lunch recommendations (I never have the opportunity to leave for lunch at my extremely busy hospital, so I wanted to take advantage) and Bruschetta's was on the list.
 The veterinary technician sold me on fresh sandwiches and soups.

I pulled up to the quaint cafe on the corner at 365 College Highway in Southwick, Massachusetts. There was one bistro table nestled near the bushes to the left of the door and two on the right once you enter.  The space is small, the beautiful aroma wafting from the kitchen was tremendous.

I examined the menu featuring deli sandwiches, paninis, flatbread pizzas, soups,  "Homemade from Our Kitchen" entrees, and gourmet desserts.  
I was immediately struck by the soup du jour:  Fried Haddock Clam Chowder!

Fried Haddock Clam Chowder
 I had to see what this was about.  I decided on a soup and sandwich lunch, which turned out to be way too much food, but exciting none-the-less.  I was forced to take the black pastrami panini with roasted red peppers home for dinner!

Black Pastrami Panini with Roasted Red Peppers. 
I sat at one of the indoor bistro tables, overindulging with the grandmother's house style bowl of steaming fried haddock clam chowder.  

The other was occupied by a lady who was reminiscing with the owners about their previous restaurant "Fernando's" as she enjoyed a dish of stuffed shells.  The old Fernando's, now Hash House, a name I can't help but chuckled about after Massachusetts' relatively recent ballot question, was sold several years ago and Bruschetta's sprung up a few miles up the road.

The chowder was nothing short of miraculous!  

One of the best chowders I've had since moving to New England over 6 years ago.  I've tasted some of the annually winning chowders in Boston and nothing comes close to bold bowl of flavor!  I spoke with Executive Chef & Owner Glenn Hart while devouring my chowder and singing its praises.  He said one night he decided to plop a piece of fried haddock into his classic clam chowder, which he has been making for decades, and decided it was a great match.  He was absolutely correct!  Being a Jersey girl, I have always been shocked by New Englanders' love of/obsession with haddock and cod.  
They're just not my favorite fishes.  I love a more hearty fish, like a bluefish or porgy.  
I've sampled plenty of haddock that was fried in a weak batter.  
A light fleshed fish with a weak, wet batter is insulting, but Glenn's fry batter was crisped to perfection!  

The flesh of the fish stood up to the thick chowder, not falling apart or losing its substantial texture - one that I had no idea haddock could carry.  
I didn't dare touch the accompanying oyster crackers.  Their crunch was unnecessary in light of the haddock.  

Each component of the chowder imparted character - each tender cubed potato was bursting with flavor from the rich, creamy chowder base, bright sweet carrots dot the base and tender clam bits are encountered in most bites.  Fresh herbs and celery add greenery and depth of flavor.  
I could eat this every single day and never tire of it.  
 Unfortunately, it would require a 4 hour round trip drive.  It's definitely worth it for a weekend trip out west.  

Next time you're in far Western Mass, please do not deprive yourself of Bruschetta's and the hospitality of Glenn and his lovely wife.

Image from Bruschetta' Facebook Page

Saturday, October 25, 2014

Holiday Punch

In honor of the second installment of our (BCA and myself) Cocktail Series, where Meaghan and Harmony of Booze Époque are sure to mesmerize our guests with their holiday punch creations, I am posting about a punch that only my closest friends have had the opportunity to sample.  

I've made this punch at one holiday event at my Brookline home and one at one of my best friend's house last New Year's Day where it was part of a competition with her husband's punch.  I let him believe he won! LOL

I'm also proud that this punch was complimented (based on picture and description) by Hollis Bulleit herself!

My "Ginger Whiskey Holiday Soiree Punch" is made with Bulleit Bourbon, Cranberry Juice, Canton Ginger Liqueur, Fresh, Shaved Ginger Root, Whole Cranberries, and Real Lime.

Ticket sales for the December 15, 2014 event once again at Mills Gallery in the South End (Boston Center for the Arts) will be announced soon.  Mark your calendars!

Thursday, October 23, 2014

Once Upon A Lovely Brunch at Cinquecento, 500 Harrison Avenue, South End, Boston, MA

 "Once Upon a..." is a new series created to feature my forgotten meal shares.  I will write about meals that I have neglected to blog about whether good, bad, or indifferent.  Hope you enjoy some of my long lost culinary memories, whether I did or not!


This was my second brunch at Cinquecento and I am again surprised at how calm an open space can be in the midst of a busy brunch.  
I recommend requesting the tables near the windows at the end of the bar versus the main dining area for a bit more privacy and a great view for people watching.

Me and Keyse Angelo, Jewelry Designer/Owner at www.crocodiletears.info


My friend Keyse of Crocodile Tears Blog and I decided upon brunch at Cinquecento prior to a day of shopping at the Vintage Market at SoWa!
A couple of my finds included a vintage umbrella, the beautiful vintage hand fans sold to me by Alvin, and gold rose earrings!

The staff at Cinquecento, from hosts to servers are always hospitable and helpful and I believe this is why the space doesn't feel chaotic, though it is full of brunchers.

I had to order a dish I've had before-
The Fried egg, Funghi, and Salsa Verde dish highlighted brilliantly by a variety of roasted mushrooms, salted by bits of pancetta, topped with moderate slivers of ricotta salata an dollops of textured, herbaceous salsa verde.
Break the yolk of the egg and enjoy a colorful and mildly, yet interestingly flavored dish.

Fried Eggs, Funghi & Salsa Verde

Fried Eggs with Roasted Mushrooms, Pancetta & Ricotta Salata

 Another interesting egg dish was the Sausage & Eggs al Forno made with baked eggs spicy sausage sugo, peperonata (a stew of onion, peppers, and tomato) and wedged potatoes.  I loved finding the yolks of the baked eggs in the center of the dish, like an Italian Easter egg hunt, the discovery was somehow intriguing, though I found the dish overall to be messy and the wedged potatoes could have come in different form (hashed, cubed, etc) as to provide a smaller surface area to allow soaking up of the loose peperonata sauce/stew rather than simply become bathed in it.
Great flavors noted in this dish with only execution recommendations for improvement.

Keyse ordered a beautiful, bright lemon ricotta and French toast dish with a lemony syrup and perfect strips of bacon.

Lemon & Ricotta French Toast- Italian Egg Bread with Warm Ricotta , Lemon Syrup & Bacon
I decided that a salad and pasta dish were in order for a well-rounded review and since I love both kale and Bolognese, I decided to order dishes which satisfy these loves.
Both were great decisions.

Tuscan Kale, Whole Grain Toasted Farro and Sharp Pecorino Romano
Tagliatelle alla Bolognese
What's your favorite dish at Cinquecento
Leave a comment below.

Wednesday, October 22, 2014

Thirst Boston 2013: Japanese Whisky Seminar with Alyssa Mikiko DiPasquale, Nick Korn, and Gregory Fitch

Check out Thirst Boston 2014 events, here. Hope to see ya there!

Japanese Whisky Seminar:

Our gracious hosts and lecturers were Nick Korn (Whisky Enthusiast, Founding Member of Boston Bartender Collaborative and bartender at Drink, Silvertone Bar & Grill  and many others), Alyssa Mikiko DiPasquale (Advanced Sake Professional & Manager of O Ya Boston) and Gregory Fitch of Anchor Distilling.

We tasted 4 different expressions of 12 year Single Malts.  Three by Nikka and Glenlivet
to compare the Speyside scotch.

We began with a cocktail made with 12 year Taketsuru with Punte mes (an Italian vermouth which I admire for its cherry fore and mid-palate notes and bitter finish), a reduction of cherry wine created by Nick Korn, Luxardo Maraschino (a cordial made from the pit of a cherry), and a salted cherry blossom for garnish.

The room suddenly became more interesting.  We opened up as much as our palates were peaked.
Taketsuru is a formidable cocktail Japanese whisky for its price point.  It’s a pure malt by Nikka
Japanese whiskys are blended.

Alyssa points out that we must give a nod to the Japanese drinks culture.  For instance, sake is mentioned in early Japanese history as early as 712 AD.  The Northern most island of Japan is important when talking Japanese whisky.

In the 9th century, tea made its first appearance in Japan.  In the 16th century, the first teahouse in Osaka was established.  By happenstance, Osaka became home of Yamazaki Distillery.  Whisky appeared during trade negotiations with France, England and Scotland.  After the turn of the century, Japan would try to emulate whisky and gin by adding chemicals and different additives to Sake (Japanese fermented rice beverage) and Soju (South Korean distilled beverage made from rice, wheat, or barley) to mimic the flavor profile of Scotch.

The process by which the Japanese chemists went about mimicking the taste of Scotch is not much unlike today's few awfully flavored vodkas which use chemical additives to simulate 'natural flavors'.  The Japanese used chemicals added to distilled products native to the region.  Interestingly enough, Nick mentioned that it was reminiscent of a book by Darcy S. O’Neil called "Fix the Pumps" which delves into the history  of the soda fountain in America.  The soda fountains in America were originally found in pharmacies and the flavors added where part of the chemical menagerie of compounds found in American pharmacies.  If this book were available via my iPad's Kindle app, I'm sure I'd be finished reading it by now, however, I have hesitated purchasing the paperback...yes, the lasted generations have rubbed off on me as I sit here with way too many paperbacks currently in storage.

Anyway, the methods used to produce artificially flavored sodas are similar to early processes that the Japanese used when attempting to develop whisky.

Alyssa dove a bit more into the history of the Japanese whisky companies.  One Japanese company, interested in developing whisky, sent one person to Scotland to study at University of Glasgow.  This chemist was Masataka Taketsuru.  Taketsuru is the founder of the Japanese whisky industry.  He travelled from distillery to distillery to find out which one he wanted to work with weeding them out through a series of questions.  When he decided upon Hazelburn, where he interned, his decision was based on the fact that they had a laboratory.  Others were working on tradition and intuition.  He stayed in Scotland for two years and in addition to falling in love with Scotch, he fell for a Scottish woman who soon became his wife.
Our First taste of the evening was a Glenlivet 12 year, not a foreign Scotch for many of us in attendance. Glenlivet is a single malt from Speyside northeast Scotland. It boasts caramel notes, but I also found it smoky, nice peat mid palate and fruity on nose (orchard fruits like pear and peach).  A pretty classic Speyside.
One of my favorite topics of conversation with novice whisk(e)y imbibers is 1.The difference between whiskey and whisky.  A neat trick to remember which spelling is correct: If the country of origin does not have an 'e' in its spelling, they produce whisky NOT whiskey.  Think about it... Canadian Whisky, Irish Whiskey, Japanese Whisky, American Whiskey, etc.  
Other fun facts about whisk(e)y, the most commonly used grains to produce it, whether it's bourbon whiskey, scotch whiskey, rye whisky, etc. are barley (Single malts like Laphroig and Balvenie), Corn (Bourbon like Bulleit (KY) or George Dickel (TN)), Rye (Rye whiskey). and wheat ("Wheated" bourbons like Maker's Mark or Pappy van Winkle)

What are the requirements for a Tennessee Whiskey vs. a Kentucky Bourbon?

Unlike popular belief, Bourbon can be called 'bourbon' if it is produced outside of Kentucky.  

Per Unites States regulations, overseen/enforced by The Alcohol & Tobacco Tax & Trade Bureau, Bourbon (which can actually be labeled an American Single Malt, but never an American "Scotch"- because Scotch must be produced in Scotland) must meet the following minimum requirements:

1. Bourbon must be produced in the United States

2. The spirit must be produced from distillation not to exceed 160 Proof (80% ABV- alcohol by volume)

3. Bourbon must be distilled from a fermented mash of not less than 51% corn

4. It must be stored at no more than 125 Proof (62.5% ABV) in charred NEW American oak containers

Generally, there's no limit on how long it remains barreled, but Straight Bourbon Whiskey must be stored for at least 2 years.

Tennessee Whiskey

Meets the standards of bourbon listed above, but is traditionally filtered through maple charcoal before going into barrels.  

The process is known at the Lincoln County Process.

  This is the process used by popular Tennessee whiskeys Jack Daniels and George Dickel.

Tennessee whiskey, unlike Bourbon, does have a geographic requirement in that it must be produced in Tennessee, hence, you can produce a Bourbon in TN, but cannot produce a TN whiskey in KY or any other location.

The Lincoln County Process is officially recognized by the federal government. 

  However, The Lincoln County Process is not required to label a whiskey at "Tennessee Whiskey".  A prime example of this is Prichard's Tennessee whiskey which does not use the charcoal filter.  They are exempt, though they are located in Lincoln County.

Confused yet?  

Trust me, this is great party conversation!

 Let's quickly review Categories of Scotch Whisky
Single malt: A scotch produced from one particular batch from one particular distillery, from one place. One single grain-barley malted
Blended Scotch: can come from a variety of locations and even distilleries.  Other grain whisky can be used as well such as bourbon or a grain neutral spirit .
Aging: A bottle will list the youngest scotch in the product.  It is rare to find a single barrel whisky like you might a bourbon.
Batted malt, now called blended malt, has been called a pure malt as well…everything in the product is a single malt with no other grain whisky, but they are all from a different place. 

  Not one product in the blend is anything but a malt whisky. 

  This can lead to Scotches with very interesting flavor profiles. 

The distillation process, as with any spirit, can involve two very different styles:
1.  Copper pot still
2.   Column still
The way that distillation works: 

Alcohol boils at a lower temperature than water, so if you take a pot with the mixture, the first vapor to come off is alcohol, which you capture and separate.  That’s distilling.

Copper pots are super inefficient because you have to use higher heat and distill multiple times to rid of impurities, unlike a column that distills multiple times per session with less heat. It’s thought to be more artisanal which is why the Scottish love this process.

Photo Credit Column Still on left, Pot Still on Right/In Middle
A purer product is produced with a column because it gets rid of most of the impurities. 

Back to Japan...
Nikka has two different locations, the first
Taketsuru left Kotobukiya where he established the whisky distillery to make whisky near and dear to his heart.
He moved to the northern Japanese island of Hokkaidō, where he found the best location as far as temperature and it being near the sea which was close to mimicking Hazelburn in Scotland as much as possible.   

Years later, he opened up his second location in Aoba-ku, Sendai, Miyagi Prefecture, Northern Honshū  (main island in Japan).
He wanted to have two separate products flavor wise.
90 % of the process is similar to Scotch with one key difference being how the wort (fermented grain, basically beer until it is distilled into Scotch or Whisky) 
There are 3 different styles of wort, though in Scotland they will tell you it’s only 2.

  1. Cloudy wort - grain cooking in water which is then  distilled.
2. Clear wort - particulate matter is strained leaving only the liquid component.
3. Crystal wort - in Japan, they filter the clear wort again. It’s transparent and this is what goes into the still.  It imparts no more grain flavor once in the still.  The flavor is from the filtered wort, not the distillation.
So when tasting Japanese whisky, you will not note heavy grainy flavors, but more floral on top, no grainy middle and barrel bottom.
This is how all Japanese whisky is made. 
Distillation is important, but so is blending.  
Nothing is from a single batch or year, but it is from one single place. 
The head distiller has hundreds of barrels to choose from at any given time and they are meticulously cataloged and tasted constantly.   

They use a different heat source than the peat that is used in Scotland.
Even styles of warehouses have an impression on flavor.  

 Barrels, of course affect flavors, for example, used bourbon barrel, sherry barrel, rejuvenated, re-toasted, or even Mizunara (Japanese oak) wine barrels, which is a different species of oak that is hard to work with, expensive,and imparts almost no flavor impart new characteristics to whiskys.  

The Mizunara barrels force a 40-50 year aging time for Japanese whisky to consider its contents aged and drinkable.  Nikka has these because they have been distilling for 80 years.
Both of the distilleries have their own cooperages on site.

I was introduced to Japanese Whisky by a colleague at Harvard Medical School a few years ago, but maybe only tried it again once or twice since that moment.  
Overall, I find Japanese whisky, and especially their history as fascinating as I found Indian whiskey one Spring afternoon in Vancouver, British Columbia.  Anything that takes you outside of your comfort zone is a plus for me.

Have you tried Japanese Whisky?  What are your thoughts? Leave a comment below.

Sunday, October 19, 2014

Cocktail Series: Art of the Cocktail - The Labor of Liquor. A DrFoodie and Boston Center for the Arts Collaboration during 2014 ArtWeek Boston

My vision finally came together after a summer of planning with the fabulous folks at Boston Center for the Arts!  The first installation of our Cocktail Series on October 1st was a great success and I cannot wait to do it again!

 Cocktails and visual arts came together in an illuminating tasting amidst the Boston Center for the Arts’ exhibition “Labor in a Single Shot.” 
Teaming up with myself, Head Distiller, Maggie Campbell and Vice President of Sales, Kevin Martin of Privateer Rum (Ipswich, MA), and the Boston Center for the Arts Team co-hosted an intimate conversation about rum.  
 We were honored to be a part of ArtWeek Boston 2014.

You can read Maggie and my interview with Cynthia Woo of BCA, here.

Attendees learned about the history of rum locally and internationally and even the processing of sugar for its production.  

Massachusetts has a deeply embedded history of rum and I for one can listen to my friend Maggie speaking on the topic at any given moment. 

 Attendees were fascinated by the information, the tasting of the pure hand crafted product and two beautifully crafted cocktails created by Kevin, past bar manager at Eastern Standard Kitchen and Drinks in Kenmore Square.   

Maggie Campbell, Head Distiller at Privateer Rum, Ipswich, Massachusetts

 Inspired by the themes of labor in the Mills Gallery exhibition, the evening highlighted the process and work behind creating liquor and cocktails. 

We explored the creative and artistic process of distillation, the aging-process, rum’s distinct flavor profile and its use to craft the perfect cocktail while guests enjoyed a private viewing of the Mills Gallery exhibition!
Kevin taught guests how to make his latest Fall cocktail creations:

"Use real lemons ONLY!" -Kevin Martin

Ghoulish Punch
 Privateer Silver Rum
Apple Cider
 Maple Syrup

The Equinox
Cinnamon infused Privateer Silver Rum
Fresh lemon juice
Maple syrup

Sweets designed by Sarah Cohan at The Sweetery Boston were spectacular and also received rave reviews.

Ginger Molasses Rum cookies, Bacon and Bourbon Minicupcakes, Bananas Foster Pound cake with Rum Caramel glaze by Sweetery Boston
Me, Maggie Campbell, Jax Sinclair, Erika Harper, Summer Williams, and Michelle Caldeira
Ghoulish Punch and Bourbon and Bacon mini cupcake.

The next seminar in the series will be taught by Meaghan Sinclair and Harmony Dawn of Booze Époque, a craft cocktail catering company (the first in Boston). 
These ladies will amaze you with their holiday punch creations!  

Come out and learn how you can wow your family and friends this Holiday Season on December 15, 2014 at Mills Gallery in the South End (BCA campus).  
Ticket sale links will be posted at a later date.