One of things that I really love about Joseph is that we both really enjoy and value food. It’s not enough just to like food, to like to eat it. Who doesn’t like to eat? To be the man that I’ll spend the rest of my life with, he has to really appreciate what went into a dish to make it what it is, he has to celebrate the flavors and the way they work together, and he has to have a curiosity and genuine interest in what makes a dish so special. It doesn’t hurt to also be an amazing cook who also does a heck of a job washing dishes. Joseph is all of that, and more.
We spent the weekend before Valentine’s exploring local food treasures including the Danish Pastry House (absolutely incredible pastries), Fastachi (nuts, chocolate, and more), Penzeys Spices, John Dewar & Co. Butchers, and the Spirited Gourmet for a sake tasting. Then we had a fabulous dinner at Hungry Mother, one of my favorite restaurants in the Boston area, where the highlights were the braised beef tongue appetizer, the french gnocchi (I always have to order their gnocchi), and the outstanding bourbon upside-down cake with butter pecan ice cream. I can’t stop thinking about that sweet, salty, rich, nutty caramel goodness. And that was just Saturday.
Sunday, we trooped off to Taza Chocolate for a tour at the factory. If you aren’t familiar with Taza Chocolate, they’re located in Somerville, MA, just outside Boston and they are the only direct trade, organic, stone ground, bean-to-bar chocolate maker in the country. You’ll find plenty of chocolatiers in the States, but finding one that buys the cacao beans and does everything else from roasting the beans, to tempering, to making the bars, wrapping them (by hand no less!), and selling them is much more rare. I knew it was a really cool company, but being there and actually seeing and hearing more about it, well, I’m completely smitten.