Swimsuit season is just around the corner, but with so many food events on the horizon getting in shape may be tougher than originally anticipated. Everything in moderation, right? See what's in store for Boston this month.

Saturday, May 4: Food Truck Throwdown Another New York versus Boston rivalry is put to the test this Saturday as food trucks from both cities compete in a series of competitions to see who will be named reigning champ. Stop by the Greenway from 11am - 9pm for live music, celebrity judges and plenty of food.

Saturday, May 4: The Great Cupcake Crawl

Visit the finest cupcake bakeries Boston has to offer on this 2.5 hour walking tour where you'll have the chance to taste the city's best. The crawl doesn't explicitly tell you where you'll end up, but their clues offer up some helpful hints. If you're known to have a sweet tooth, this is the food event for you.

Thursday, May 9: Lobster Roller

For only $15 you can help support Future Chefs and see who makes the best Lobster Roll. The New York & Boston chefs behind Kitchen Surfing will show off their killer lobster roll recipes to see if Boston really is home to the best Lobster Roll. Event starts at 6pm.

Earlier this month I finally made it to East Boston to check out the famous Rino's Place. I've heard about the classic Italian dishes and insane portion sizes many times from friends, chefs, and of course, Guy Fieri. The old school spot is so small and so crowded, people used to spend the two hour plus waits outside, regardless of temperature. Now, thank god, they own a new place across the street called Primo e Dopo, which is perfect for a drink and an appetizer before Rino's or a coffee after dinner. It does get dangerous though, two hour waits equal up to a lot of glasses of wine.

You have to expect to devote your entire night to the East Boston experience, we got there around 9 on a Friday night and didn't eat until around 11. Afterwards I doubt you'll want to do anything but go home and lie down, the food coma is inevitable.

Here's what we tried...

Rino's was every bit worth the trip, the wait and the round trip cab fare. It was not only some of the best classic Italian food I've had in Boston, but in my entire life. All the pasta is homemade and the sauces and technique are every bit authentic. You will over eat, it's impossible not to. Even with the lack of self control you may experience in the face of homemade pasta, you will still have leftovers for a week.

Rino's Place
258 Saratoga St.
East Boston, MA 02128

Two months after the mid-february opening of Blue Dragon, I finally made it down to Fort Point to check out Ming Tsai's new spot. Officially dubbed an Asian Gastropub, the menu offers a mix of modern asian small plates, dim sum and noodle dishes that run the gamut from Bahn Mi sandwiches to Panko fish and chips. Blue Dragon is much more affordable and casual than its Wellesley-based counterpart, Blue Ginger, most small plates priced between $7 and $12.

Here are some favorites from the dinner menu...

Keep in mind Blue Dragon doesn't take reservations. It was packed to the brim when I went on a Thursday after work, so be prepared to wait for a table. They are also open for lunch, which might be less crowded than the after work rush. Blue Dragon is also closed on Sundays.

324 A Street
Boston, MA 02210

When I first heard about the details of Mooo's new brunch menu, I got slightly overwhelmed with excitement. I've had dinner there once before and it was a truly memorable experience with standout dishes - one of which was the dumplings that also appear on the brunch menu. The other, beef wellington. Starting mid March, Mooo now serves brunch every Sunday from 8am to 2pm. Their sister restaurant, Mistral, has been famous for its brunch for years and judging by Mooo's elaborate menu, live music and free valet offering, it seems to me they are looking to make a similar mark in the Boston brunch scene.

Here are some highlights from Mooo's brunch...

1. Bloody mary flight.

Yes, that exists.

2. Cinnamon sugar brioche.

This comes before the meal even starts.

3. Tator tots.

Served with the burger with sunny side egg on top.

4. The kobe dumplings.

It wouldn't be Mooo without them. And dumplings for breakfast are always allowed.

5. This french toast.

Complete with a bruleed banana.

See what I mean?

Happy Marathon Monday!

Ever since I tried the homemade hot Italian pork sausage from the butcher at Whole Foods, I've been incorporating it into a number of different recipes. Anything you cook it with soaks up the spice and essentially eliminates the need for additional seasoning. Of all the experimenting I've done, nothing was easier and a better match for the hot sausage than a simple pasta dish with pappardelle egg noodles and broccoli -- which just so happens to be in season now. In 15 minutes you have a dinner for four and the only additional ingredient you'll need is some garlic, olive oil and grated Parmigiano Reggiano cheese to finish it off.

Start by boiling the water for the pasta. In a separate pan, heat a little extra virgin olive oil, whole garlic cloves and cook the chopped sausage. 2-3 links is more than enough.

Once the sausage cooks for a few minutes, add chopped broccoli stems. Once the stems are at a desired softness / crunch, add the chopped heads. The stems take longer to cook than the heads so separate them in advance for best results.

Once the pasta is al dente, add it to the pan and cook for another minute or two. The broccoli heads and pappardelle egg noodles only need to cook for a few minutes - so try to time everything up just right.

Serve with plenty of cheese.

Kendall Square's Area Four is hitting the streets this Monday with a brand new custom designed food truck. The truck will have a similar sustainable american menu but with a more tightly focused offering. Their featured new menu item, piadini, basically a mobile version of Area Four's famed pizza (flatbread wrap type thing) will be available in four or five rotating varieties for breakfast and lunch.

• Niman Ranch prosciutto with handmade mozzarella and arugula
• Muffuletta with hot capicola, mortadella, salami, pepperoni, ham, Swiss cheese, sharp provolone and house-made olive spread
• House-smoked Cape Cod bluefish with pickled onions and parsley
• Roasted mushroom, fontina and gremolata
• Braised grass-fed beef short rib and horseradish aioli
• Butternut squash, caramelized onions and ricotta

Here's where you can find them:

Monday
Breakfast: Dewey Square Park Plaza
Lunch: Dewey Square Park Plaza

Tuesday
Breakfast: Dewey Square Park Plaza
Lunch: Rowe’s Wharf

Wednesday
Breakfast: Dewey Square Park Plaza
Lunch: Rowe’s Wharf

Thursday
Breakfast: Dewey Square Park Plaza
Lunch: Rowe’s Wharf

Friday
Breakfast: Dewey Square Park Plaza
Lunch: Chinatown Park

Sunday
SoWa Open Market, South Boston

In September the first ever food tourism conference will be coming to Providence, Rhode Island - but they need your help. Taste Trekkers, organized by Seth Resler (the same guy who brought both Boston and San Francisco the wonderful world of Mystery Meet) has launched a Kickstarter to raise funds for the event. With just a few days left, they still have a bit of a ways to go.

Watch this video to learn more about the weekend event and visit their Kickstarter here if interested in donating.

Chef Chris Coombs (dBar, Deuxave) is having a very eventful 2013! His third restaurant opened in the South End last week and he was named one of Forbes 30 under 30 in the food category. The new concept, Boston Chops, is an 'Urban Steak Bistro' serving modern versions of steakhouse classics including a variety of offal dishes, raw bar appetizers and homemade sauces.

The former Banq and Ginger Park space on Washington St. hasn't had much success in the past, but Coombs seems to have a knack for turning former flops into instant successes - Deuxave also opened in what was thought to be a jinxed location. On two different trips to Boston Chops, the place has been packed to the brim on both a weekend night and weeknight last week, so it seems to be off to a very successful start.

Here is some of what you can expect from the menu...

1375 Washington St.
Boston, MA 02118

There's plenty of them out there. Here's a celebration of some of our favorites in Boston. The sweet, the savory, the overly-indulgent heart stopping, jaw dropping, stomach ache inducing delights that almost make it worth the extra calories.

It may send you straight into cardiac arrest, but it's amazing in taste, texture and stature. The Big Party from Boston Burger Company includes a beef patty, wrapped in bacon, deep fried in beer batter, and topped with mayonaise, ketchup, and a little bit of spicy.

No Boston-based cheese-lovers life is complete without frequent visits to Barbara Lynch's Butcher Shop for some cheese sampling. The rotating specials always offer plenty to be desired. I say skip dinner and go for a varied selection paired with the Steak Tartare and a side of Pickled Vegetables.

Area Four may be a great place to post up and eat pizza, but it's also home to one of my favorite brunch dishes. The Hot Mess, is exactly that! An iron skillet stuffed with potatoes, cheddar, veggies, house sausage, bacon, pepper relish, and two fried eggs.

O Ya is a mecca of mouthwatering food and these Eggs & Legs taste even better than they look.

Ending things on a sweet note with the Tollhouse Cookie Dough Sundae from Will Gilson's Puritan & Company , this blob of tollhouse cookie dough comes dipped in chocolate, served over vanilla ice-cream and topped with a spoonful of maraschino caviar. If there's one place to be sure you save room for dessert, it's this one.

What may be even more exciting than the new music venue that just opened in Harvard Square, The Sinclair, is the new restaurant that opened along with it. Between the gastropub-style Michael Schlow menu, fantastic cocktail program by Dave Werthman of West Side Lounge and a kitchen that's open til 1am, The Sinclair restaurant is so much more than just a pre or post concert meeting spot, it's a dining destination in itself.

After a number of visits to the Sinclair I've tried almost all of the small plates. That is definitely your best bet when meeting up for a quick snack and a drink with friends. Here are some of my favorites (plus one dessert for good measure):

Not pictured: the Kale Salad with golden raisins, sunflower seeds and crispy parsnips that never seems to last long enough for its photo op.

The Sinclair is great for a number of occasions. The downstairs bar area has communal tables that are perfect for drinks and a snack, and the upstairs dining room provides a better setting for dinner. Did I mention they also have brunch? What's not to love about this place?

Something about cold weather makes me crave Asian food, and apparently I'm not the only one. Beginning this weekend, local Chefs Marc Orfaly of Pigalle and Tiffani Faison of Sweet Cheeks Q will be taking over the private Townhouse room at Met Back Bay with Asian inspired menus celebrating the Year of the Snake. That means dim sum, ramen, pork buns, wok noodles, Sapporo, sake and everything in between.

Orfaly will be cooking this Friday Feb. 22nd and Saturday Feb. 23rd and Faison will be cooking the following weekend, Friday March 1st and Saturday March 2nd. There will be two seatings each night at 6 and 9pm. Tickets are $50 per person which includes 3 courses - buy tickets here.

Even though our fun blizzard weekend has officially ended, there is no better time than Monday to start thinking about mid-week wintery cocktails. I know you probably ate and drank all weekend, but after two days of commuting back and forth in this post-Nemo slush, you're going to want a drink. It's science. Since I am no cocktail expert myself I consulted with Jon of Beantown Drinks for some cold weather cocktail suggestions from a trusted local source. This is what he came up with, and what you should be drinking this week:

1. Spiced Apple Bourbon Fizz

- 2 oz Spiced Apple Bourbon Whiskey*
- 1/2 oz Domaine de Canton ginger liqueur
- 4 oz Fresh apple cider
- Top with Seltzer (or any sparkling water)
- Garnish: Apple slice, fresh thyme sprig, cinnamon stick and fresh cranberries

Fill mason jar or pint glass up with ice. In a separate glass, add bourbon, ginger liqueur and apple cider together with no ice. Give the mixture a quick stir and then pour over the ice in your glass. Top with seltzer water and add garnish.

*This drink is really good with a straight bourbon whiskey, but is even better with an infused spiced-apple bourbon -- recipe for homemade infusion here.

2. Hot Whiskey (aka Hot Toddy)

- 2 oz. bourbon or Irish whiskey
- 4 oz. boiling water
- 1 barspoon honey (optional)
- 1/4 oz fresh lemon juice (optional)
- lemon wedge with cloves inserted and cinnamon stick for garnish

Combine all ingredients in a warmed mug and stir to combine. Garnish. Full post here.

3. Milk Punch

- 1.5 oz bourbon
- 1 oz milk
- 1 oz half-and-half
- 2 tbsp powdered sugar, sifted
- dash vanilla extract
- grated nutmeg and cinnamon stick for garnish

Combine milk, half-and-half, and sugar in a pint glass; stir to dissolve sugar. Add bourbon, 1 cup cracked ice; cover with a shaker and shake for 20 seconds. Strain into a highball glass full of ice and sprinkle nutmeg over top. Full post here.

Find Jon on twitter @BeantownDrinks

I hope everyone had enough time to stock up on food for the weekend. Given the mad house that was Whole Foods yesterday I will assume a lot of cooking will be taking place between now and Sunday. If you don't have your recipes planned out yet, here is some winter cooking inspiration from some of my favorite bloggers.

1. Italian Sausage, Potato, And Kale Soup by Megan of Delicious Dishings

2. Coffee Braised Short Ribs by Dan of The Food in My Beard

3. Mushroom, Leek and Chicken Sausage Savory Bread Pudding by Simply Life

4. Aztec Hot Chocolate by A Beautiful Mess

5. Smoked Gouda and Pumpkin Mac and Cheese by Bianca of Confessions of a Chocoholic

The vast majority of restaurants in Beacon Hill haven't changed their menu in decades. That's okay for classic places like Paramount or Toscano who are usually packed with both locals and tourists regardless, but classic isn't necessarily what all Beacon Hillers are looking for in a local restaurant, especially in a city that's going through somewhat of a food revolution everywhere else. That's why The Tip Tap Room was an instant success when it opened in June. It gave younger residents a much needed haven for craft beer and exciting food.

The same Beacon Hill outdatedness goes for brunch, and once again Brian Poe and The Tip Tap come to the rescue. As of early January, Tip Tap is now serving brunch, and giving yet another much needed update to the Beacon Hill dining scene. The menu is, as all Poe menus are, a little wacky. He takes classic dishes and spices them up with inventive ingredients and unexpected combinations of sweet and savory.

Here are some highlights from The Tip Tap Room's Tipsy Brunch:

I apologize in advance for this hunger-inducing photo, but the Lamb Bocadillo from a recent visit to Tres Gatos in Jamaica Plain is just too amazing not to share.

All the food we tried that night was great, but nothing stood out more than the mini lamb burger on a homemade potato roll topped with chimichurri and crispy shallots. It's one of those dishes you wake up thinking about the next day. The burger patty itself was tender and juicy, and the potato roll was the perfect vessel to contain all the juices without falling apart. The chimichurri added a fresh herbal note and the shallots gave it a crunchy texture.

I could have eaten three of these myself. Bravo, Chef Marcos!

Tres Gatos
470 Centre Street
Jamaica Plain, MA 02130
(617) 477-4851

It's Baaaaaack! The 2nd Annual Chili Cook Off is just days away and we couldn't be more excited. Giving us another reason to flock to the Fenway area--besides those absurdly delicious biscuits at Sweet Cheeks--Church will be hosting area restaurants on Saturday, January 26 from 1pm - 4pm as they battle it out to see who will be named the King of Chili, or Queen. Tickets are only $15. That means $15 to try seven servings worth of Chili. Quite the bargain if you ask me. You can grab yourself one here and we'll see you at the Cook Off next week!

South End newcomer Cinquecento has been up and running at 500 Harrison for about about six weeks now. If the lively Thursday crowd was any indication, the South End is making fast friends with its new neighbor. The interior was completely transformed into a dimly-lit Roman trattoria clad in brick, vintage art and dark accents. The main bar is upstairs now changing the whole dynamic of the old Rocca space.

The Italian menu offers many classics that are done up a little fancier than their old world counterpart. You won't find any North End size potions here, Cinquecento shows a little more refinement. My first impression left me feeling like it's going to be a popular place for drinks and a quick bite. Especially because wine can be ordered by the glass, half, carafe and carafe so you don't have to commit to a full bottle of wine. There are also a ton of non-pasta options on the menu, so keeping it light is not nearly as difficult as it is at most Italian restaurants.

Here is some of what you can expect from Cinquecento.

Wine - Gavi di Gavi

Highlights of the experience were the wine options, Parmigiano dessert and the bolognese. A half carafe is the perfect way for a party of two to try more than one wine. Low lights were the chocolate dessert which was a little too rich for my tastes, and the veal appetizer.

Has anyone tried any other dishes?

Cinquecento
500 Harrison Ave.
Boston, MA
617-338-9500

Time is of the essence during the holiday season. Whether you're hosting a party or just cooking for your family, chances are you have a million things to do and very little time to do it. Here are some quick dishes that will impress guests, taste delicious and add some color to your spread.

1. Tomato Mozzarella Basil Toothpicks - If someone says they don't like the combination of tomato, mozzarella and basil, they're lying. It's a fact, this combination is welcomed at all times. Putting the ingredients on the toothpick makes it easy to eat and adds a touch of sophistication.

Image source.

2. Pretzel M&M Treats - With only three ingredients - m&m's, hershey kisses, pretzels - and only a few minutes in the oven, these are extremely cheap and easy to make. And there's just something about that salty/sweet combination makes them insanely addicting. Recipe here.

Image source.

3. Soufflés - Don't worry, I'm not telling you to make a soufflé from scratch, we'll leave that to the experts. Lucky for us, many of the Whole Foods in the Boston area carry Chef Yves' Souffles - frozen pre-made souffles that come in five different sweet and savory varieties. Just pop 'em in oven.

4. Prosciutto Wrapped Anything - Think of it as a modern take on a holiday ham. Melon, cheese, asparagus, it all works. Just head over to any specialty food store (South End Formaggio and American Provisions are personal favorites) and pick up their thin cut Prosciutto di Parma.

Image source.

5. Homemade Salsa - salsa is a crowd pleaser at any time of the year, and it looks festive too! I recently discovered The Pioneer Woman's recipe for Restaurant Style Salsa and I make it at least once a week. Soula's Salsa is another great option if you don't have time to cook!

Every year around this time the same thing happens to me, between Thanksgiving and Christmas I find myself eating so many heavy foods and sweets so often, that I start to crave something lighter and healthier. (Last year I turned to Halibut for a holiday detox soluation.) Usually when you get used to eating heavier foods (thanks to all those holiday parties and Christmas cookies) eating a light salad hardly fills you up at all. That's where the beets come in. They add substance to the salad, simultaneously filling you up and working wonders for your digestive system.

I used Montasio cheese because that's what I had in the fridge. Montasio was great because it has this earthy / grassy flavor that paired well with both the arugula and the beets. However, you can use any cheese you like, this recipe is simple enough to replace it with Parmigiano, Pecorino, or even soft goat cheese.

Roasted Beet and Arugula Salad
serves 4

Ingredients:

Directions:
1. Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, remove the greens.
2. Toss the beets with 2 tbsp of the olive oil and place in baking dish. Bake for 50-60 minutes or until you can easily insert and remove a fork.
3. Once beets cool down, remove the skin from the beets and dice.
4. Combine diced beets with arugula, salt, pepper, cheese, oil and vinegar. You can use any vinaigrette that you like here - but I like to keep it simple with just oil and vinegar.

Enjoy!

Between Cinquecento, Estelle's and BoMA it's hard to keep up with the restaurant openings in the South End these days. The first to open of this bunch was BoMa, which took over the old Pho Republique space on Washington St.

The menu concept is American small plates, which my initial judgement didn't deem too exciting, but after trying a few dishes I was pleasantly surprised--everything was well-prepared, perfectly-portioned and easy to share. The dishes were filling but light enough so we didn't leave feeling too full. They put a huge emphasis on seasonal and local ingredients so everything was really fresh as well.

Here are some highlights from a dinner at BoMA:

BoMA is a very promising addition to the South End. Even though we loved all the dishes we tried, we didn't have as much success with the cocktails. If you go, I recommend going for a beer or glass of wine.

1415 Washington St
Boston, MA
617-536-2662

As a self-proclaimed lover of all things cheese, the cheese selection at Eastern Standard has always been a favorite of mine. The restaurant recently updated it's offerings after hosting a cheese competition where the staff sampled over 40 varieties of cheese before narrowing down their absolute favorites.

Cheeses came from all over the world and were ranked based on qualities like aroma, flavor, visual appearance and texture. In the end, the team was able to narrow it down to the top five, which can be all yours for the tasting for just $25 at Eastern Standard.

(listed in order from left to right)

1. Brebis Haut-Bearn from France (Pyrenees-Atlantique). It's a semi-firm cheese made from raw sheep's milk. You'll find hints of herbs, hay, sweet nuts and cream. Scoop up some for yourself at Formaggio Kitchen in Cambridge.

2. Twig Farms in West Cornwall, Vermont puts out some of the best goat's milk cheese in the United States, which is where this semi-soft goats milk cheese is from. Known as the "Square" this cheese is aged for 80 days, and formed in a tied cloth that gives it it's square shape, and ultimately it's name. With a flavor profile highlighted by hints of sesame seed, grass and toasted bread, it's no wonder the modest farm is so well known.

3. The Marieke Gouda from Holland's Family Farm in Thorp, Wisconsin is a raw cows milk cheese. Made in traditional Dutch farmhouse style, the farm imports all it's equipment, cultures, herbs and spices from Holland. This style of Gouda, which is classically referred to as "boerenkaas" is firm and offers up flavors of caramel and nut.

4. The Taleggio D.O.P. from Lobardy, Italy is pretty much to die for. Pasteurized cow's milk and a washed rind lend itself to this Italian classic's soft milky interior and earthy exterior.

5. Cambozola Black Label straight out of Allgau, Germany. It's a bloomy rind creamy blue cheese that's all sorts of spicy, savory, buttery and delicious! Made with pasteurized cow/s milk, half the fun is eating the rind off this brie-style blue cheese.

*Note - If you're throwing together a cheeseboard for any holiday event you'd be a fool not to take this information into consideration.

Since there is so much great food to be had in this city, I rarely find myself returning to the same place over and over again. Render has officially changed that. Since trying the Rosemary and Potato Frittata Breakfast Sandwich for the first time, I have a hard time enjoying a breakfast sandwich elsewhere...this one is too perfect.

Render only offers one breakfast sandwich made with a frittata egg patty. This is actually genius for a restaurant that doesn't have a flat top to cook the eggs on; they bake a huge frittata and slice it up to order. You can choose between plain or rosemary and potato frittata (but really, why would you choose plain?), and a bagel or Iggy's 7 grain bread.

The rosemary, along with making Render smell amazing inside, gives the frittata an underlying herbal flavor. The potato adds a nice home fry-like texture. Then it's layered with thick cut bacon and sharp cheddar cheese. As you can see by the above photo, the bread is toasted in a panini machine to the optimal level of crispiness.

Don't even get me started on their pour over coffee.

What's your favorite place to get a breakfast sandwich?

Render Coffee
563 Columbus Ave
Boston, MA 02119

The Staff Meal truck has been on my radar for almost two years now but I didn't try the food until recently. I would always see the truck at the worst times, like right after I had lunch or something, and if I looked up their location, it never seemed to be in my general area. Then I read "cider doughnut bread pudding" on their twitter feed one day and I decided that convenience no longer mattered and sought out the truck that day.

Staff Meal caters to the adventurous meat eater with creative dishes like beef tongue or pork neck chili, korean marinated beef tendon burrito (appropriately dubbed 'Kim Jong Super Ill"). If the dish isn't centered around meat, it always shows up somewhere, like the chicken fat whipped cream served with the cider doughnut bread pudding, for example.

Chorizo tacos are Staff Meal menu staple. The mix of bright and spicy flavors with crunchy textures strikes a nice balance. The menu is soon changing, so make sure to get these soon!

This is not what I was expecting when I ordered cider doughnut bread pudding. Instead of including the cider doughnut in the bread pudding, Staff Meal decided to make the cider doughnut the bread pudding by infusing a custard glaze into the doughnut using a vacuum seal. It's the perfect portable, seasonal dessert. And the chicken fat whipped cream is surprisingly awesome.

Staff Meal is definitely worth seeking out. I'm excited to see what the new menu has in store.

November is coming in strong with two major food tastings happening in one night. Which means, if you find yourself hungry and bored on Monday, November 12th, you have no one to blame but yourself.

Boston Chef's Ninth Annual, that's right NINTH, Flavors of Fall will be taking over the Regattabar at The Charles Hotel once again for a night filled with food, drinks and fun. Some of your favorite local brewers and chefs from the Cambridge and Somerville area will be on hand serving up seasonally inspired dishes from their fall menus. This year proceeds go to The Possible Project. Click here for details, see who's participating, and to purchase tickets.

Boston's Mandarin Oriental will also be taken over by some of Boston's best yums as Boston Magazine celebrates their November Restaurant issue which recently unveiled the Top 50 Restaurants in Boston. This years third annual Taste event will celebrate the highlighted restaurants success with a dine around featuring the best chefs and mixologists in the area. For additional details, and to purchase tickets, click here.

Decisions, decisions....

There is a new beer, or shall I say brewery, that's totally been blowing my mind this fall and I feel the need to share. Jack's Abby, the family owned craft brewery started by three brothers in Framingham, has been killing it. I can't walk into a bar without immediately tuning my tunnel vision towards one of their offerings. The inspiration for their lagers stems from quality ingredients, mindful labor, community involvement, and remarkable beer. Something I think we can all stand behind.

What I'm sipping now? Smoke & Dagger.

Brewed all year round, this mix between a schwarzbier and smoked porter uses a small percentage of traditional Beechwood smoked malt, adding complexity and balancing out the liberal use of chocolate malt. Made from locally grown unmalted barley, it's full bodied, sweet chocolatey goodness if the perfect treat this Halloween... and for all other necessary beer-drinking purposes for that matter.