That bass deserves a beer

Forget the wine. Ales and porters can be paired perfectly with just about any dish.

Beer and a wild mushroom, apple, and pecan salad

By Ann Cortissoz and Joe Yonan

Globe Staff / September 14, 2005

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Chef Daniel Bruce is a wine guy. He drew on 13 years as chef of the Boston Wine Festival when he opened Meritage in the Boston Harbor Hotel and organized its menu not by course but around six categories of wine. So why is Bruce, in his elegant dining room with its spectacular harbor view, up to his toque in ... (Full article: 1351 words)