Lefree Market

Forget mediocre food

Home » Archives for James Brave

James Brave

1 min read

Warm weather is here and so is day drinking, to be done outdoors in the sun. Look to north-central Italy for inspiration. Lambrusco — gently sparkling, low alcohol and often budget friendly — has long been Emilia-Romagna’s go-to for alfresco drinking. This season, make it yours as well.

While the popularity of mass-market Lambrusco in the 1970s and ’80s led to the wine’s reputation for candy-sweetness, a quality bottle can quickly dispose of lingering skepticism. The best Lambruscos are thoughtfully made, pleasantly fruity, lightly bitter and come in a variety of styles from dry to sweet, red to rosé.

There’s

Read More
1 min read

Nothing can put a damper on a picnic quite like a warm can of beer. OK, maybe a literal soaking-wet pack that’s floating in a pool of melted ice. What you really need — and the gear behind all successful outdoor bashes — is a hard cooler, which is tough to tip, ensures your food and beverages are cold when you need ’em, and thanks to its tough, durable walls, will help to prevent leaks in the back of your car or on your one-and-only outdoor blanket. Now, go make some more ice and read on for our tips on

Read More
1 min read


Roast Chicken with Herbed Butter and Croutons, one of Dan Neman’s favorite recipes for chicken, Wednesday, April 28, 2021. Photo by Hillary Levin, [email protected]


4 tablespoons (½ stick) butter, slightly softened

½ cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro

1 teaspoon table salt or fine sea salt

½ teaspoon dried garlic flakes

1 whole small chicken, about 3½ pounds

1²⁄³ cups cubed day-old bread

Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated.

1. Preheat oven to 450 degrees.

2. In a medium

Read More
1 min read

Much like other businesses around the state, spring for the region’s restaurant industry has been a time of renewal, thanks to the positive strides made to reduce the spread of the coronavirus.

Even with restrictions in operations — seated service only limited to parties of six, a 90-minute limit and no dance floors — the rapid rise in vaccinations means more people are dining out.

The Massachusetts Restaurant Association estimated back in September that 20% of restaurants shuttered due to the pandemic, a number that’s undoubtedly grown since.

But as the COVID-19 pandemic loosens its grip on the Merrimack Valley

Read More
1 min read

Openings & Announcements 

Central Texas barbecue has arrived in Clintonville thanks to chef Brad Harkrider, aka Hank. Harkrider’s new venture, Hank’s Texas BBQ, opens Wednesday, May 12, at 2941 N. High St., replacing Old Skool. The chef-owner, a Texas native, was previously executive chef at J. Liu Restaurant & Bar. The menu features starters such as fried green tomatoes, brisket nachos and corn cakes. Meat options include brisket, ribs, pulled pork, smoked chicken and sausage. Cocktails, beer and wine will also be available. You can check out the menu here

Urban Chophouse, Chris Corso’s latest restaurant concept

Read More
1 min read

When Jennifer Hwa Dobbertin was small, she roamed her parents’ restaurant on Fredericksburg Road in San Antonio, Texas, cadging French fries from the diners. Her mom, Nancy Collet, was born in Taiwan and immigrated to the city on the arm of an American serviceman she later divorced. Collet cooked in the kitchen of Golden Wok, one of San Antonio’s oldest Chinese restaurants, before taking a job as a cocktail waitress and marrying a restaurant manager, Jim Dobbertin, Jennifer’s dad. In the 1980s, the couple opened an American-style diner, the Conglomeration. The menu ran to burgers, fried catfish, hush puppies. Collet

Read More
Copyright © All rights reserved. | Newsphere by AF themes.