Negroni Week is right around the corner. There’s never been a better week for you to come in and try our signature cocktail, the Negroni 500. Why… Because we are participating in National Negroni Week. During this week the establishment chooses a charity to donate a portion of Negroni proceeds, and our 2015 choice is “Ryan’s Hope Foundation”. Ryan is a local friend of ours fighting Duchenne Muscular Dystrophy, and the “Ryan’s Hope Foundation” was founded by his family to promote education and awareness about the disorder while aligning its efforts with those of other organizations striving to find a cure. There’s nothing like enjoying one of our Negroni 500s and donating to a good cause. Come and join us any time from June 1st through June 7th to contribute and indulge. You can read more about Ryan’s Hope Foundation by visiting their website.. >here<
Meet Lana Barakat, the owner of December Thieves (or however you want to introduce)
Lana has been designing jewelry and “playing shop” in the Boston area for over 12 years. Her first retail venture, Lazuli Jewelry on Newbury St, named after Lana’s own jewelry line, launched her career as a jewelry designer and boutique owner and over the course of the decade functioned on all retail, wholesale and ecommerce fronts.
December Thieves, Lana’s newest concept, is a combination of a lifestyle boutique which houses small batch emerging designer fashion, accessory and home brands from independent designers from around the world, and a creative space which is being used to promote the work of Boston’s artistic community through intimate and interactive in-store events.
She is passionate about design and fashion and has short term plans to launch an in-house December Thieves brand, which will encompass jewelry in addition to other personal accessories. She is also in the midst of opening a second December Thieves location on Charles St this month.
When she’s not in design mode, Lana spends her time exploring and enjoying the many special nooks of the South End. She can be seen anywhere from sitting at Cinquecento’s bar with her husband Christo, to ducking into one of the neighborhood’s many specialty shops, to playing hide and seek at Peter’s Park with her two highly energetic toddlers.
Its ancient origins date back to Roman times: the name derives from “Mortarium” (mortar bowl, the instrument used by our forefathers to grind the pork meat). Successively spreading to many areas in the north and center of Italy. It is produced from a mixture of top quality pork meats. The lean part is made up from muscle, mainly shoulder; the fat lardons are from the throat area, the most valued. Cooking takes place in traditional dry air ovens and can last over two days for large ‘mortadelle’. This is the most delicate moment in the production process: only slow and delicate cooking can give the mortadella its typical flavour and aroma. In 1998 Mortadella Bologna obtained the prestigious European PGI recognition.
First clean your octopus and gather your ingredients.
Tenderize with copious amounts of salt and pretend it’s a ball of dough that you’re kneading. After about 8 minutes of this the octopus should be nice and foamy.
Give it a good rinse and place in a pot with wine, bay leaves, oranges & corks. Braise in liquid for 90 minutes (till tender), then pull it out and let it cool to room temp.
Season with salt and olive oil and grill till it’s cooked but not charred. Refrigerate.
To order cut into bite size pieces and into a hot saute pan with olive oil and cook till crisp. Remove the octopus and deglaze the pan with lemon vinaigrette releasing all the fond and adds the needed acid to the dish. We serve our octopus over celeriac and taggiasca olives, but feel free to get creative in your home.