Pulse Magazine - August 2014 by Justin Perry

RESTAURANT

WEEK(S) 23.14 / August 4–16

restaurant week lobster specials In addition to our 3-course restaurant week menus, we are also offering $23.14 main course lobster dishes at all of our Worcester locations such as lobster paella (Bocado), lobster fajitas, tacos and quesadillas (Mezcal), creamy lobster risotto (The People’s Kitchen), lobster cobb salad and the “Millionaire Burger” with tempura lobster meat (The Fix).

wine and drink specials available, view menus at nichehospitality.com

On the cover: Local restaurants get crafty Photo: Wormtown Brewery Taps by Erb Photography

AUGUST 2014 IN THIS ISSUE

tHE COVER storY 6

Local restaurants are

getting crafty

ENTERTAINMENt

24 COOL CAREERS Local hot sauce is catching tongues

Online @ thepulsemag. com

25 PulseTECH

style & Beauty

Apps for foodies

13 Radio CNEU ~ Music for the masses

14 UP & COMERS Adam Jenson ~ From local roots to big success

DINING & ENTERTAINING 26 The latest trends are absolutely 27

15 ON CD The Black Keys ~ Turn Blue

Lifestyle

Röyksopp & Robyn ~ Do It Again

STRUCTURES ~ Life Through a Window

16 GAME ON 2014 E3 Report: The changing of the guard

DINING

BOOK: Cook your way to gorgeous

29 PulseBREW The sour beer revolution

When to DIY

THE STYLE LIST

18 Club, Pub & Bar Listings

HEALTH: Why happiness matters

MORE ONLINE!

BEAUTY & STYLE

a new perspective

LIFESTYLE

28 HOT AND NOW

delicious

DINING review Get your burger fix at The Fix

17 Pulsebooks ‘Losing It’ will help you gain

20 Pulse Shots

EYES: Get your best brows SKIN: Beauty habits to break TREND: Fall fragrances

How to layer, even in the summer

Art & Culture 37

End your summer with sizzle

PULSE Magazine is produced 12 times a year by Pagio Inc., 88 Winter St., Worcester, MA 01604. (508) 756-5006. Copyright 2012 All rights reserved. Pagio, Inc. does not hold itself responsible for statements made by any contributor. Statements or opinions expressed in Pulse reflect the views of the author(s) and not the official policy of the Pagio, Inc., unless so stated. Although all advertising material is expected to conform to ethical standards, acceptance does not imply endorsement by Pagio, Inc. unless so stated. Material printed in Pulse is covered by copyright. No copyright is claimed to any work of the U.S. government. No part of this publication may be reproduced or transmitted in any form without written permission. For information on permissions, reprints and other services, contact Pagio, Inc.

Paul Giorgio, Publisher Donna Roberson, Editor Justin Perry, Art Director, Photographer Chris Reddy, Kerry Cyganiewicz, Vanessa Herbold, Christy Rafferty Account Executives Kim Dunbar, Sports Editor Alex Kantarelis, Music Editor Jennifer Russo, Lifestyle Editor

Kimberly Dunbar, Emily Gowdy-Backus, Alex Kantarelis, Jennifer Russo, Jason Savio, Bernie Whitmore, Michael Wood, Paul Giorgio, R.J. Linton, Stacia Kindler, Kevin Swenson, Maxine Giza, Susan Bodack, Kerry Cyganiewicz Writers

August 2014| THEPULSEMAG.COM 5

COVER STORY

Local restaurants are

getting crafty By Kimberly Dunbar

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ARMSBY ABBEY 144 Main St., Worcester armsbyabbey.com Beer selection: 22 draft lines, 100-130 bottles. Must-try: Armsby Abbey’s handcrafted burger is made of ground beef heart, ground chuck and smoked bone marrow (all ground in house), served on a roll made fresh daily (at Crust next door) and topped with homemade aioli, pickles, onions and cheddar. If you’re not a burger person, try the BLT. Armsby makes its own bacon and places it on fresh-baked bread and tops it with homemade mayo (made from local eggs), farm-fresh lettuce and tomato. According to owner Alec Lopez, “Our BLT is so unbelievably different because of the true craftsmanship of it.”

Armsby Abbey is buzzing for a Friday afternoon, even without the impending arrival of the after-work crowd. It seems people can’t get enough of this Worcester hot spot, which is also one of the world’s top-rated gastropubs. “Gastropubs,” a trendy term for establishments serving high-end beer and food, have transformed the culinary landscape over the last several years. While gastropubs exploded in the United Kingdom in the 1990s, they didn’t pop up in the U.S. until 2004 (The Spotted Pig in Manhattan’s West Village is widely considered the original). A decade after their American introduction, gastropubs are becoming the norm rather than the exception. The idea of gourmet food made with organic ingredients, coupled with the second wave of the craft beer movement, is a recipe that’s gaining popularity across the region.

“We’re on the rise of craft everything,” said Armsby Abbey owner, Alec Lopez. “There is a nostalgic vibe for things being handcrafted or made as part of a small batch.” Lopez, whose mission is to provide customers with the best beer and food options in the city, embraces the ideas of handcrafted and artisan in his business. “Everything in here is local,” he said, adding that even the bar’s woodwork and metalwork was made locally. “We don’t bring anything in from the outside world. We make everything. The bread, olives, pickles; we butcher and cure our own meat; we make preserves all in this spot,” he said. What Armsby doesn’t make in house, it gets from local farms. Lopez uses about 50 New England farms ~ the produce is from Massachusetts, as well as the fish, which also comes

Left: Armsby Abbey interior. Above: Cheese and fruit plate at Armsby Abbey. Photos courtesy of Erb Photography

August 2014| THEPULSEMAG.COM 7

from Rhode Island. “We feel very good and very proud about that,” he said. Lopez takes the same artisan approach to his beer selection ~ it’s all craft (read: no macrobrews sold). “My goal is to give people access to the best beer in the world,” he said. He added that Armsby’s craft cocktail program is on par with that of Los Angeles, Chicago and New York City and is often infused with in-season ingredients (that night, the menu featured fresh strawberries from Tougas Farms in Northborough).

RYE & THYME AMERICAN TAVERN 14 Monument Square, Leominster ryeandthyme.com Beer selection: 15 draft lines, 1 cask, 25 bottles, 20 cans.

Must-try: Sit on the 70-seat patio or head down to the Draught Cellar for a “cellar secret” draft (try the daily $1 oysters from the raw bar or something different, like the Oyster Po Boy). Every other month, Rye & Thyme hosts a craft brew dinner in the cellar event space. “Guests can enjoy a three-course meal with beer pairings,” Director of Operations Joshua Longtin said.

Above: Owner Mike Covino pours from the taps downstairs at Rye & Thyme. Below: The patio at Rye & Thyme Photos courtesy of Erb Photography

Because of this, Armsby’s menu changes on a whim ~ smoked bone marrow and mac n’cheese are the only guaranteed items ~ as does the beer list. “We rotate through about 50 to 60 different beers a week,” Lopez said. “This is an amazing opportunity to provide customers with an epiphany of where their food comes from,” Lopez said. “Tomatoes from mom’s garden, that’s what I give you.”

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Photo courtesy of www.facebook.com/pages/Brew-City

Other area establishments also have stepped up their games in order to separate themselves from the competition. “There are so many options for people in Worcester, and in the surrounding area, that you need a point of differentiation,” said Thomas Oliveri, owner and operator of Peppercorn’s Tavern & Grille and one of the owners of Wormtown Brewery, which is headquartered at the restaurant. Once a heavily influenced Italian restaurant, Peppercorn’s has evolved over the last several years to stay with the times. “A person doesn’t just want Chicken Parmesan anymore,” said Oliveri, adding that Peppercorn’s now offers a variety that includes items like tacos and sashimi. “It’s clean, easy eating that’s good.”

PEPPERCORN’S GRILLE & TAVERN 455 Park Ave., Worcester epeppercorns.com Beer selection: 20 draft lines (including 10 Wormtown), 30-40 bottles.

Above: Appetizer from Peppercorn’s. Below: Peppercorn’s dining room. Photos courtesy of epeppercorns.com

Must-try: The top-selling Fontina Chicken is worth the trip ~ breaded chicken, prosciutto, garlic lemon cream sauce and oil and garlic linguini. Or stop in for an awardwinning Wormtown brew, which features a “piece of Mass in every glass” and is an official stop on the New England Beer Trail.

Peppercorn’s redesigned its menu in order to reach a different demographic. “We had a primarily older clientele,” said Oliveri, adding that the addition of Wormtown Brewery and an extensive craft beer selection helped expand the restaurant’s reach. “It’s about giving something better to the customers. Dining these days is an experience.” Rye & Thyme, which opened two years ago in Leominster, defines itself by its love for all things American. “Everything we carry is 100 percent American [save a few international spirits],” said Joshua Longtin, director of operations for Niche Hospitality. “There is a ton of great craft beer, both domestic and overseas, but we wanted to focus on the American side. There are tons of options out there ~ and they keep popping up, so we’re never limited.” Although Rye & Thyme serves the “usual suspect” macrobrews, it also has 15 rotating craft drafts and a “cellar secrets” section of small-batch beers. All of these can be enjoyed throughout the restaurant, but real beer aficionados are found in the Draught Cellar. “We have a great wine and craft cocktail program, but it’s all about the beer down here,” Longtin said. And when it comes to food, it’s all about New England. “Our food is prepared as traditional New England fare,” said Longtin. “We cook everything over our wood-fire grill, so it smells like campfire and bacon all of the time.” He added that the raw bar, which features $1 oysters daily, and other seafood comes mainly from the northern East Coast, while all the beef comes from a co-op of several

August 2014| THEPULSEMAG.COM 9

family farms in Maine. “We offer a great dining experience based on quality ingredients and preparation,” he said. “There are a dozen places in the area where you can get craft beer, but people crave selection and education, and we use that as a tool to showcase what we have.” Just north in Westminster, Blueprint is also putting its stamp on local food and drink. “It’s burgers and pizzas, but it’s burgers and pizzas with a different twist,” said Bar Manager Amy Courtemanche. For example, the Georgia Dog ~ a hot dog wrapped in bacon and fried, served in a pretzel roll and topped with barbecue sauce, peperoncini, mozzarella and cheddar. “We know people like hot dogs, but they don’t expect them to be gourmet and fancy,” she said. Pair any of the fresh menu items ~ the beef is local, and seafood is delivered daily ~ with one of the craft beers. Blueprint is one of the only, if not the only, place with eight Wachusett beers on tap.

BLUEPRINT AMERICAN BAR AND GRILL 10 Village Square, Westminster blueprintamerican.com Beer selection: 16 draft lines, 50-75 cans and bottles.

Must-try: “We just added brunch, and it’s phenomenal,” said Bar Manager Amy Courtemanche. In addition to good food, there’s a Bloody Mary bar offered on weekends. Order your Bloody Mary original or with the house mix and top it with an array of garnishes, including bacon and beef jerky.

10 THEPULSEMAG.COM | August 2014

“The Rachael” hot dogs at Blueprint American Bar and Grill Photos courtesy of www.facebook.com/BlueprintAmericanBarandGrille

Photo courtesy of www.facebook.com/pages/Brew-City

Closest is Brew City’s five Wachusett drafts, part of the restaurant’s collection of 40 taps, the majority being craft beer. Brew City has been at its Shrewsbury Street location in Worcester for 18 years and was one of the first in the area to serve craft beer. “We started with 32 draft lines, which were filled with a whole different batch of craft beers that don’t even exist anymore,” said General Manager Jennifer Wright.

BREW CITY 104 Shrewsbury St., Worcester brew-city.com Beer selection: 40 draft lines, 3 casks, 110-115 cans and bottles. Must-try: Pair a five-beer sampler with one of the famous burgers like The King (Black Angus burger with bacon, grilled banana and creamy peanut butter on a house roll) or the Ravioli Roma (Black Angus burger topped with a jumbo five-cheese fried ravioli, marinara sauce and Provolone on a house roll).

What has remained constant is Brew City’s commitment to serving good food. The menu features fan favorites, such as buffalo chicken tenders, onion rings (which Wright claims are best in the city), the Guinness Meatloaf and an array of unique burgers. Wright said the restaurant has added more seafood dishes ~ including the “amazing” Haddock Bruschetta ~ and is getting more creative with specials (such as the hickory-smoked prime rib special on Father’s Day). “We always sold more booze than food, but now it’s about half and half,” she said. “It’s good to see people appreciating the food more.”

While the trendy term “gastropub” might someday disappear, it seems local restaurants’ commitment to improving their food and drink menus is here to stay. “There’s so much competition that you have to put out a damn good product,” said Wright. GARDNER ALE HOUSE 74 Parker St., Gardner gardnerale.com Beer selection: 20-plus housebrewed beers, with 10 in rotation seasonally; 15-plus guest beers and full liquor bar. Must-try: Gardner Ale’s pizza pairs well with several house beers, and there is always a fivebeer sampler. The restaurant also offers a fantastic Sunday brunch.

August 2014| THEPULSEMAG.COM 11

12 THEPULSEMAG.COM | August 2014

Entertainment Radio

CNEU Bringing local music to the masses By Jennifer Russo For local, up and coming bands, exposure is the name of the game. Getting the band names out there, getting people to come to shows and getting their music heard. If there were a place where local bands could submit their music to be heard by the masses, grab on-air interview time, meet and talk shop with the bands that have made it past that point and just have a great time, they would be smiling from ear to ear.

Along with all this, there are beautiful girls … wait … what? Oh yeah. The sexy CNEU Rock Radio Girls help promote the station, mingle with bands and fans at live shows, take part in car washes ~ as well as other fundraisers and charity events ~ and may be available for hire as guests at local shows to help promotions in the near future. CNEU is looking for more Rock Radio Girls, a position which can be applied for online.

Guess what? There is a station that does this. Not just an online station, CNEU has recently opened a studio in Lowell and will cover not only music, but include sports, pop culture and live talk shows.

“To become a Rock Radio Girl, one has to simply go to CNEUradio.com. Within the site, there is a submission tab for the Rock Radio Girls. All they have to do is fill out the quick form, add a few pictures and hit submit. The interview process consists of filling them in with what the Rock Radio Girls do and what direction we are looking to head in. We are interested in normal, everyday-type girls who love the music scene. There is no specific look for our girls; we want a variety. The only requirements are that you are dedicated and love the music scene,” said Kerry Keaveny, who heads the program.

Lowell-based CNEU Rock Radio is taking a new and innovative direction in true music support. New station manager Melissa Beaudet envisions the station not only pouring out great music to listeners but seeing the local music community truly come together, give support and be supported. “I would like to see harmony within the scene, where everyone supports each other. We want to pack shows, so all these bands are heard, and we want to spread the fan base from one band to all the bands on the bills. We want fans walking away from shows with love for new bands they might not have had the opportunity to hear before. I have spent countless hours finding new bands from all over the world and putting new music into the station rotation. Examples might be Losing September from Indiana and Another Lost Year from North Carolina. We also have had music submissions from bands like Shagging Ponies from the Netherlands and Two Faced from Australia. We have music from all over the world. My main goal for CNEU is to be the biggest local and worldwide supporter for all of these unsigned bands. I want CNEU to be a stepping stone for them on their journey to becoming signed,” Beaudet said. So what can we expect from the station, on top of the music and becoming the new band hub? A lot. CNEU has its hand in several projects, including sponsoring several shows throughout August, live broadcasts and branching out and adding to its rock and metal repertoire with country and hip hop choices and some talented on-air personalities.

Brad Auricchio, part owner of the station (along with Keith Bosivert) and DJ in his spare time, credits the level of support given to the community and local bands for helping CNEU to get ahead of the pack. “As a supporter of local artists, CNEU airs the local bands’ music in rotation on the station. We promote any shows we know that are coming up, as well as attending the shows if we are available. We put bands in touch with other bands if they are looking to fill a bill for a show. We share band pages and/or websites to gain likes and exposure for them. We have what we call the ‘Band Wall’ on our website. On this wall, it shows band logos, and when you click on the logo, it brings you right to the band’s Facebook page or website,” Auricchio said. CNEU, which was nominated for a Worcester Music Award this past year, might just take that coveted bronze microphone home in 2015. From contests to local coverage, from live shows and concerts to the girls, CNEU certainly is ramping up to explode in the industry. In August alone, CNEU will sponsor the Rock the Boat Cruise in Boston on Aug. 21; celebrate The Raven owner Christopher Bettencourt’s birthday at The Raven on Aug. 22; and attend two events Aug. 23 ~ the Affliktion Bitch’s Pig Roast in Fitchburg and Rocks Outdoors at Drafters in Dudley. To check out more of what CNEU is working on, see show schedules and hear some great tunes, visit cneuradio.com or facebook.com/CNEURadio. August 2014| THEPULSEMAG.COM 13

and play all night. I go in from 10 to 2 in the morning,” he said. Jensen chose to release the album independently, and doing things his way landed Behold at No. 7 on the iTunes charts. The second half of 2014 will see him touring with the full band, as well as doing some solo acoustic shows. Even though he recently released Behold, Jensen is already working on new material for a follow-up EP, since, he said, he gets the itch to write new material every six months. All of Jensen’s music is available on iTunes, Spotify and all other music-streaming services (and CD stores, if you’re still into that). And everything is available to stream on his website, along with some bonus songs, like a totally kick-ass version of Drake’s “Started From the Bottom.” Definitely keep an eye out for Adam Jensen, as he is one of Boston’s best.

Adam Jensen ~ From local roots to big success By Alex Kantarelis Singer/songwriter Adam Jensen has made Massachusetts proud and established himself as one of the biggest and best artists in the state. The Boston native (who even went to Worcester Academy for a year) has reached No. 7 on the iTunes charts and has played with some bands that are so big, the chance to play with them would make any musician salivate. A classically trained pianist, Jensen started playing music when he was just a kid, eventually playing his first gig on the docks of Southie when he was only 15. That day kicked off a musical career that some can only dream of, leading him to major label success, international tours and even an opening slot for Bon Jovi at Gillette Stadium. After his very young musical start, Jensen’s career took off in his early 20s when, working under the name Mission Hill, he wrote songs and released several albums. Named after Jensen’s old neighborhood in Boston, Mission Hill signed to a major label and started playing shows everywhere. The hype the band built up carried it through two full-length albums and an EP, and the band opened for such mega-acts as Kid Rock, Bon Jovi, Live, Foreigner and Vertical Horizon, just to name a few. After dealing with label headaches and legal nonsense, Jensen, who was always the main songwriter of Mission Hill, dropped the band name to become his own solo act. After numerous lineup changes, the final version of Mission Hill still plays as his backing band, and the old songs are still part of the catalogue. Since going solo, Jensen has had an easier time crafting his songs. With no record label or producers calling the shots, Jensen has full creative control and can write songs the way he wants. “My new solo stuff is kind of a different sound. … My last project was all rock and commercial rock stuff. It’s more myself,” he said. “When I write for myself, I try to pull from a more personal place.” His latest album, Behold the Man, is a burst of new creativity that is made possible by the new studio built in his house. “I have [the studio] so I can sing

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BridgeFest 2014

For more information, visit adamjensenmusic.com.

5K Road Race & Family Festival Arts & Crafts and Vendor Fair

Saturday, September 20, 2014 10am to 2pm Beaver Brook Park, Worcester

Corporate Cup NEW! Challenge With Corporate and Friends & Family Divisions

Entertainment

KIDSFEST at BridgeFest

Magician 10:15am & 11:15am Bouncy House • Clown • Balloon Animals Hair Braiding • Face Painting Batting Cages • Games & Activities

FREE!

RAFFLE

Choose which item you would like to win.

$1,000 Cash

Microsoft Surface

Six Flags Season Passes (4)

$5 per ticket, $20 for a book of 5

New England Patriots Tickets (2)

Great Wolf Lodge Overnight & Waterpark for 4

Proceeds benefit the children and adults served by The Bridge of Central Massachusetts. Winners do not need to be present to win. Winners are responsible for any applicable taxes. Drawing is Saturday, September 20 at BridgeFest 2014.

FOR MORE INFO OR TO REGISTER: Call Christina at 508-755-0333 or visit www.thebridgecm.org

ON CD The Black Keys ~ Turn Blue By Jason Savio

A picture can be worth a thousand words, and so, too, can an album cover. As the psychedelic swirl on the cover of the Black Keys’ new recording suggests, the duo from Akron, Ohio, has shifted gears on Turn Blue, the follow-up to the successful 2011 release, El Camino. Guitarist Dan Auerbach and drummer Patrick Carney ~ once again collaborating with co-producer Danger Mouse ~ continue to push their creativity on this, their eighth studio effort. Whereas many of the songs off its predecessor were tight and popped like a firecracker, the set on Turn Blue is more relaxed and has a smoother flow, hence the title. The first track, “The Weight of Love” (which runs for more than six minutes), opens with a jammy and atmospheric ambience that sets the expansive tone. Both Auerbach and Carney draw in a collective breath and take their time, with the

Röyksopp & Robyn ~ Do It Again By Mike Wood

There may just be five full songs on this “mini-album,” but when the opening and closing tracks clock in at almost 10 minutes each, and the other three come in at around five, you’ve got more than enough for a real party-starter. You may remember that Robyn teamed up with the Norwegian dance duo on her amazing Body Talk (if not, get thee to iTunes ASAP and download) and on Röyksopp’s Junior. Now, we’ve got an official “together album,” and we’re in for 35 minutes of lose-it-on-the-dance-floor fun. What’s happening here is not akin to what either artist or group has delved into before musically ~ at least on the surface ~ and, if at first resistant to the repetitive trance beats, we became fast fans of the teamwork approach through repeat listenings. Known mostly for dance pop of her own invention, Robyn’s match up ~ or mash up, as it were ~

STRUCTURES ~ Life Through a Window By Jennifer Russo

From the moment that I hit the play button to listen to STRUCTURES’ newest album, Life Through a Window, my day was made better. Having not heard the band before and having no idea what to expect, I had a really open mind from the start. I can guarantee you, though, that even if I didn’t, the band would have changed my thinking from the first song. If music could have texture, this would be the perfect example, with its multi-layered sound and rough delivery. The vocal is brutal and unlike most of the screaming I have heard before: It has not only metal, but punk elements, and allows for purposeful high-low cracking that brings more depth to the songs. With an extremely tight and technical instrumental pushing it right along, the album takes you through an aggressive, high-

latter applying loose tempos throughout and the former embellishing numbers like the melancholy “Waiting On Words” with hazy guitar reverb fit for an old surf film. The palpable rhythm of the album’s title song ebbs and flows with Auerbach repeating, “I really don’t think you know/There could be hell below.” It’s not that this is a record that will put you to sleep or bore you; the music itself simply reflects Auerbach’s familiar lyrics of weariness and isolation more genuinely than it has in recent memory. Because of this, there’s a cool and defined confidence that oozes seamlessly in every song on Turn Blue, as if whatever inhibitions Auerbach and Carney may have had before have washed away. For more, including tour dates, visit theblackkeys.com. with Röyksopp is something akin to divine electrodance, and we’re all in. Electronic beats are in overdrive on “Do It Again,” with some jazz sprinkled into the trance-infused partygoers’ fuel. Robyn’s soothing vocals are like lullabies for the dance-floor aficionado’s soul, and she’ll help you through the songs and sections of over-repetitive trance beats (“I want you / I want you, too”) labored with mechanical robotic voices. But it’s all worth it for the party-all-night title track anthem “Do It Again.” This song is the clear standout on the CD, and it’s repeatable to a fault with its unapologetic and unfettered fun factor blasted into hyperdrive. The threesome will tour throughout the summer and hit Boston on Aug. 22. For more information, visit poproyksopp.com or robyn. com.

speed, fast and furious ride to the conclusion. It has moments of chaos and moments of clarity. It momentarily slows just enough in spots, so you can catch your breath and grab hold of its haunting melody. Though the general sound may not vary much from the quintessential elements we love the genre for in the first place, this band does metal very well. I found it to be a good album and would be interested to hear what more STRUCTURES can do as it grows as a band and learns how to take what it has and twist it a little more to make it something all its own. All in all, Life Through a Window has that “certain something” that keeps you right on the ledge, yet forces you to keep your balance, so you can experience that delightful tension just a moment longer. Visit facebook.com/wearestructures for more information on the band, the album, tour dates and other news. August 2014| THEPULSEMAG.COM 15

2014 E3 Report: The changing of the guard By Jason Savio

This year’s computer and video game expo at the Los Angeles Convention Center provided plenty for gamers to look forward to over the next year. The Big Three (Sony, Microsoft and Nintendo) allowed fans a sneak peek of some highly anticipated game releases at the annual gala, as well as some interesting hardware and bundles. Included in the new games revealed at the show were the likes of the mysterious Bloodborne, from the makers of Dark Soul, Uncharted 4: A Thief’s End, and a PlayStation 4 exclusive, Let It Die, from Grasshopper Studios. Also getting the next-gen treatment and soon to appear this fall on XBOX One and PS4 is this past year’s fan-favorite, Grand Theft Auto V. Thanks to Sony, extended looks at the upcoming Metal Gear Solid 5: The Phantom Pain and Mortal Kombat X were unveiled during the PlayStation presentation, with the former’s trademark bone-crushing and gruesome fighting looking all the more brutal and lifelike on PS4. Sony continued to impress by showing off its new Glacier White PS4 system, coupled in a bundle with the science-fiction shooter Destiny that is due to hit shelves Sept. 9, with a price tag of $450. The announcement of PS4-exclusive content for the highly anticipated Batman: Arkham Knight was the cherry on top for owners of Sony’s new system. Nintendo, which has become the ugly stepchild in the gaming family in recent years, is looking to reclaim its crown as gaming’s king with some reliable canon characters (not just Mario!). The biggest of these new titles is the next Legend of Zelda game, which is scheduled for release in 2015 for the Wii U and will be set as an open-world journey format. Of surprise to many was the demo of the upcoming Star Fox game for Wii U. Although it is still currently in the early stages of development, according to Nintendo’s Shigeru Miyamoto, it is still expected to be finished within a year. The new technology of the Wii U gamepad likely will play a major part in the game’s overall approach, making it a multi-faceted experience that will hopefully reinvigorate the title for a new generation. Things look up for Nintendo’s Wii U. With all-stars like Zelda and Star Fox entering the fray, hopefully the company will be able to shoot some much-needed life into the fledgling Wii U system. You may be wondering why there isn’t more here about XBox One. Microsoft just didn’t make that big of an impact at this year’s convention. After last year’s disappointing response to the XBox One system reveal, Microsoft played it safe this year, focusing mainly on game releases such as the exclusive new Halo. And with Sony announcing no mandatory online check-ins and the ability to play used games on PS4 ~ the opposite of XBOX One ~ Sony seems to have earned gamers’ attention and taken the lead in the gaming race, with Nintendo quietly behind. For more, visit e3expo.com.

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Books

PULSE

‘Losing It’ will help you gain a new perspective By Kimberly Dunbar They always say a lady should never kiss and tell. Well, Kate Munro didn’t get the memo. Her new book, Losing it: How We’ve Popped Our Cherry in the Last 80 Years, shares the stories of real people’s most intimate moment: virginity loss. A book about sex fits neatly into our increasingly sexualized society filled with TVs shows, movies and song lyrics, all about doing the dirty deed. On the surface, sex seems to have morphed from a sacred thing into a meaningless physical act. However, Monro proves otherwise in her book. She does an excellent job of weaving in the stories of her interviewees and their “first times” to show that losing one’s virginity is so much more than one single moment; it often affects how each storyteller lived his or her life and viewed romance. Ultimately, this book is about the first time, but also what came before and after. From the experiences of Edna, who lost her virginity in 1940 at 25, to Charlie, a young, disabled punk rocker whose first-time experience many people would envy, Monro reveals the poignant, funny and often surprising truth about other people’s most intimate sexual stories (as well as her own). One of my favorite stories (and the one that stuck with me long after I finished the book) was from Ash, a man with a muscular disorder that rendered him severely disabled who lost his virginity to a prostitute at 36. His first time wasn’t about the sex but about experiencing the touch of another human, an element long missing from his life. Monro also shares the stories of a 40-year-old virgin and several others who are guarding their carnal treasure until marriage or for when someone very special comes along (and these virgins want you to know there’s nothing wrong with that ~ or them). Monro even found a woman who plans never to lose her virginity. And if you were wondering how our society went from waiting for marriage to waiting for last call at a bar before bedding a mate, Monro explains that, too. It didn’t just happen overnight, and she dissects the evolution of sex and how it has changed through the years. For example, thanks to two world wars, women and men got a little more promiscuous, knowing that life might be cut short by wartime violence. In addition, women experienced a newfound independence from entering the workforce during World War II and refused to rescind it once the war ended. Then came the invention of the birth control pill, and it all snowballed from there. In short, what looks like a sex book (thanks to some provocative cover art) isn’t always a sex book. Losing It is a classic case of the cliché about never judging a book by its cover. For more information, visit virginityproject.typepad.com. August 2014| THEPULSEMAG.COM 17

Club & Pub Listings Entertainment at clubs, bars, pubs,

American Graffiti 113 Summer St., Lunenburg 978-345-1010

B-Man’s 140 Tavern 348 Redemption Rock Trail, Sterling 978-422-9763 140pub.com Backstreets Pub 14 Mill St., Fitchburg 978-345-0758 facebook.com/backstreetspubfitchburg The Banner Bar & Grille 112 Green St., Worc. 508-755-0879 thebannerbar.com Barber’s Crossing Road House 861 Main St., Leicester 508-892-7575 barberscrossingrestaurant.com Barbers Crossing (North) 175 Leominster Road, Sterling 978-422-8438 barberscrossingrestaurant.com Beatnik’s 433 Park Ave., Worc. 508-926-8877 beatniksbeyou.com Aug. 15: We & Mrs. Jones Beemer’s Pub 114 River St., Fitchburg 978-343-3148 beemerspub.com Billy’s Pub 81 Clinton St., Shrewsbury 508-425-3353 Black Sheep Tavern 261 Leominster Road, Sterling 978-422-8484 blacksheeptavernsterline.com Aug. 17: Sabrina Jones and Johnny Romance Acoustic Duo Blackstone Tap 81 Water St., Worc. 508-797-4827 blackstonetap.com Blue Plate Lounge 661 Main St., Holden 508-829-4566 hometown.aol.com/blueplatelounge Aug. 8: Freak Out Friday with TRIBE Aug. 23: Cosmic Slim & His Intergalactic Plowboys Blueprint New American Bar & Grill 9 Village Square, Westminster 978-668-5580 Boulder Cafe 880 Main St., Fitchburg 978-345-0008 Breakaway Billiards 104 Sterling St., Clinton 978-365-6105 myspace.com/breakawaybilliardsclinton Brew City 104 Shrewsbury St., Worc. 508-752-3862 brew-city.com Bull Run Restaurant 215 Great Road, Shirley 978-425-4311, 877-536-7190

bullrunrestaurant.com

Cafe Destare 320 Main St., Fitchburg 978-345-5734 destare.com Canal Restaurant & Bar 65 Water St., Worc. 508-926-8353 facebook.com/CanalRestaurantandBar Thursdays, Fridays, Saturdays: DJ (21+) Thursdays: Open Mic Night Saturdays: StageTime Comedy Club Aug. 8: Ric Porter Aug. 9: Tom Revane Aug. 15: Rob Adams Aug. 16: Amanda Cote Aug. 22: Poor Howard Stith Blues Aug. 23: Thomas Babatunde Aug. 29: Bob Moon Aug. 30: Brett Brumby Center Bar & Grill 102 Green St., Worc. 508-438-0597 thecenterbar.com Fridays: Friday Night Dance Party with DJ Blackout Sundays: Sunday Funday Karaoke with DJ Matty J Aug. 21: Tony Soul Project Curbside Jam Session Centerfolds 2000 139 Southbridge St., N. Oxford 508-987-5222 centerfolds2000.com Chooch’s Food & Spirits 31 E. Brookfield Road, N. Brookfield 508-867-2494 sitewizzer.com/choochs Fridays: Karaoke Chopstick’s Restaurant & Lounge 21 Commercial Road, Leominster 978-534-0020 chopsticksleominster.com Christopher’s Pub 7 Pleasant St., Leominster 978-534-8250 facebook.com/christopherspubleominster Cicero’s Cafe 17 Suffolk St., Worc. 508-767-9728 worcesterscene.com/admin/location_images/ ciceros.jpg Classic’s Pub 285 Central St., Leominster 978-537-7750 classicspub.net Sundays, Tuesdays, Wednesday, Thursdays: Karaoke Fridays, Saturdays: Live bands Club KasBar 234 Southwest Cutoff, Worc. 508-798-8385 facebook.com/ClubKasBar The Columbia Tavern 11 Merriam Ave., Leominster 978-227-5874 Cornerstone’s Restaurant 616 Central St., Leominster 978-537-1991 cornerstonesrestaurant.com Wednesdays: Trivia Aug. 8: Ron Robuccio Aug. 15: Neon Alley

18 THEPULSEMAG.COM | August 2014

& other select venues

Cosmopolitan Club 96 Hamilton St., Worc. 508-752-0482

139 Water St., Worc. 508-754-6100 anculiath.com

Dance Ranch & Saloon 70 James St., Worc. 508-757-6977 danceranchandsaloon.com

Halligan’s Sports Bar and More 889 Southbridge St., Auburn 508-832-6793 halliganssportsbarandmore.com

Dar Bah 29 Canal St., Millbury 508-865-8441

Hotel Vernon - The Ship Room/Kelley Square Yacht Club 1 Millbury St., Worc.

Days End Tavern 287 Main St., Oxford 508-987-1006 daysendtavern.com

Indian Ranch 200 Gore Road, Webster 508-943-3871 indianranch.com Aug. 16: Summer Brewfest Aug. 23: The Fab Four

Devens Grill 4 Ryans Way, Devens 978-862-0060 devensgrill.com Dunnys Tavern 291 E. Main St., E. Brookfield Electric Haze 26 Millbury St, Worc. 508-799-0629 facebook.com/ElectricHaze Fiddlers’ Green Pub & Restaurant 19 Temple St., Worc. 508-792-3700 aohworcester.com Firefly’s / Dante’s 350 E. Main St., Marlborough 508-357-8883 fireflysbbq.com Flip Flops 680 Main St., Holden 508-829-3008 flipflopsma.com Flying Rhino Cafe 278 Shrewsbury St., Worc. 508-757-1450 flyingrhinocafe.com Funky Murphy’s Bar & Grill 305 Shrewsbury St., Worc. 508-753-2995 funkyandjosemurphys.com Galway Bay Irish Pub 186 Stafford St., Worc. 508-753-8909 thegalway.com Gardner Ale House 74 Parker St., Gardner 978-669-0122 gardnerale.com Mondays: Blue Mondays (live blues) Thursdays: Audio Wasabi Fridays, Saturdays: Live music Sundays: Jazz Brunch Gilrein’s 802 Main St., Worc. 508-791-2583 gilreins.net Greendale’s Pub 404 W. Boylston St., Worc. 508-853-1350 greendalespub.com Tuesdays: Open Mic Night with Bill McCarthy Wednesdays: Wacky Wednesdays Open Mic Jam with Mark Sundays: Jim’s Blues Jam The Grey Hound Pub

Ixtapa Cantina 308 Massachusetts Ave., Lunenburg 978-582-9701 ixtapacantina2.com JC Fenwick’s 37 Mechanic St., Leominster 978-840-4845 Jillian’s - Worcester 315 Grove St., Worc. 508-793-0900 jilliansworcester.com Wednesdays: Karaoke Aug. 8: The Plagerists Aug. 9: Flock of Assholes Aug. 15: Hit the Bus Aug. 16: DJ Red Aug. 22: Tequila Bonfire Aug. 23: Bobby Hogan & Sugarcreek Aug. 29: DJ Aug. 30: UFC177 JJ’s Sports Bar and Grill 380 Southwest Cutoff, Northborough 508-842-8420 jbag.biz Aug. 8: The Groove Street Band Aug. 9: The Sage Project Aug. 15: AfterFab Aug. 16: The Flock of A-Holes Aug. 22: Windfall Aug. 22: Windfall Classic Rock Aug. 23: The Usual Suspects Aug. 29: Funk For Now Aug. 30: The Brit Wits LaScala Restaurant 183 Shrewsbury St, Worc. 508-753-9912 lascalashrewsburystreet.com Thursdays: Live music Aug. 7: Chris Reddy Acoustic Loops from Hell Aug. 21: Chris Reddy Acoustic Loops from Hell The Lazy Dog 31 Main St., Marlborough 508-229-2264 doggonelazy.com Legends Airport Road, Fitchburg 978-342-6500 facebook.com/centericebar Leitrim’s Pub 265 Park Ave., Worc. 508-798-2447 leitrimspub.com Loft 266 Bar & Lounge 266 Park Ave., Worc. 508-796-5177 loft266.com Tuesdays: Karaoke

Continued on Page 23

NORTH COUNTY • DINING • ENTERTAINMENT • NORTH COUNTY • NORTH COUNTY • DINING • ENTERTAINMENT • NIGHTLIFE • SHOPPING • NORTH August 2014| THEPULSEMAG.COM 19 NORTH COUNTY • DINING • ENTERTAINMENT • NORTH COUNTY •

Pulse

Shots

Photos by Justin Perry

Paulieâ&#x20AC;&#x2122;s NOLA Blues & Jazz Fest ~ Worcester

Primetime Pub ~ Lunenburg

Rye & Thyme ~ Leominster

Backstreets Pub ~ Fitchburg

Rumors ~ Worcester

Mickey O’Neil’s ~ Worcester

Loft 266 ~ Worcester

Jillian’s ~ Worcester

Continued from Page 18 London Billiards / Club Oasis 70 James St., Worc. 508-799-7655 londonbilliards.com Lucky Dog Music Hall 89 Green St., Worc. 508-363-1888 luckydogmusic.com Mondays: Monday Sucks and you need to tell somebody; hosted by new resident “rant” therapist Dr. Sara Koz. Aug. 3: Vinyl Siding, featuring Midas, DJ Shy and DJ Trixie Aug. 6: Mister Smartass Theatre presents a terrible movie! Aug. 7: The Dirty Salesmen, People Skills and more Aug. 8: Members of Fear Nuttin Band and D.P.R. “The Part Time Regulars” and special guests SpaceOut Aug. 9: Classic Rock with the Adrenaline band and more. Aug. 13: Angwish with Karaoke and guests. Aug. 14: AriBand, Southerland Nights, Backhand, I versus Me. Aug. 15: King Moon Racer, Rusty Shovels Aug. 16: TBA Aug. 20: Sonic Switch, Karaoke, Dominoes and more Aug. 21: The Dirty Salesmen, People Skills, Jackrabbit Slim Aug. 22: OD Jubilee and more Aug. 23: The Fear Nuttin Band, Tommy Leonard Band and more Aug. 27: Free Punk show with :Satch: and special guests. Aug. 28: The Dirty Salesmen and more Aug. 29: Hired Guns and more Aug. 30: Hey Daddy-O, It’s Sasquatch & The Sickabillys Aug. 31: The Flock Of A-Holes Labor Day Eve edition. Mahoney’s Pub 413 Park Ave., Worc. 508-277-1073 facebook.com/mahoneyspub.ma

185 W. Boylston St., W. Boylston 774-261-8585 themill185.com Wednesdays: Karaoke Aug. 8: Dave O’Brien Aug. 9: Andy Cummings Aug. 15: Mychael David Aug. 16: Kelly & Friends Aug. 22: Belit Aug. 23: Joe Macey Aug. 29: Jay Graham Aug. 30: Bill McCarthy Mill Street Brews (@ The Artist Development Complex) 18 Mill St., Southbridge 508-764-6900 millstreetbrews.com Moonstruck Café 19 Worcester Road, Charlton 508-248-4558 Moynihan’s Pub 897 Main St., Worc. Nick’s Bar and Restaurant 124 Millbury St., Worc. 508-753-4030 myspace.com/NicksWorcester Fridays: Thank Friday It’s Dr. Nat Aug. 23: Jubilee Gardens The Nines Neighborhood Bar 136 Millbury St., Worc. 508-340-0318 Olde Post Office Pub 1 Ray St., N. Grafton 508-839-6106 On The Rocks Sports Bar & Grill 96 Lakefront Ave., Lunenburg 978-342-6692 Oxford Tavern 314 Main St., Oxford 508-987-5397

Marty’s Pub 225 Cantebury St., Worc. 508-754-0033 martyspub.com

Paisanos Pizza & Spirits 450 Lancaster St., Leominster 978-534-7117

MB Lounge 40 Grafton St., Worc. 508-799-4521 mblounge.com

The Palladium 261 Main St., Worc. 508-797-9696 thepalladium.net

McNally’s Grille & Pub 88 Sargent Road, Westminster 978-874-1444 mcnallysgrille.com Aug. 29: The City Boys with Johnny Romance & The Captain

Pampas Churrascaria Restaurant 145 E. Central St., Worc. 508-757-1070 pampas-restaurant.com

Michael’s Cigar Bar 1 Exchange Place, Worc. 508-459-9035 michaelscigar.com Aug. 6: Hit the Bus Aug. 7: The Mystic River Band Aug. 8: Girls on Girls Aug. 13: Brett Brumby Aug. 14: Chris Reddy Acoustic Loops from Hell Aug. 15: Tyra Penn & Her Army of Snakes Aug. 16: The Phreaks Aug. 21: Dave B & The Hotshots Aug. 22: Andy Cummings and The Swingabilly Lounge Aug. 23: Hit the Bus Aug. 28: Russo Brothers Aug. 29: Brett Brumby and His Better Half Aug. 30: Tequila Bonfire Mickey O’Neil’s 377 Park Ave., Worc. Mickey Sheas 324 Electric Ave., Lunenburg 978-342-5825 The Mill

Partner’s Pub 970 South St., Fitchburg 978-345-5051 partnerspub.com Sundays, Wednesdays, Fridays: Karaoke Saturdays: Live music Patsie Dugan’s 49 Millbury St., Worc. 508-755-4155 patsiedugans.com Perfect Game Sports Grill and Lounge 64 Water St., Worc. 508-792-4263 perfectgameworcester.com Pho Dakao 593 Park Ave., Worc. 508-756-7555 Point Breeze On the Lake 114 Point Breeze Road, Webster 508-943-0404 pointbreezeonwebsterlake.com Press Box 536 Lincoln St., Worc.

seanpatricksrestaurant.com

508-856-9255 facebook.com/pages/The-PressBox/181242711941126 Primetime Pub 5 Summer St., Lunenburg 978-400-7727 facebook.com/PRIMETIMEPUBOFLUNENBURG Ralph’s Chadwick Square Diner 148 Grove St., Worc. 508-753-9543 ralphsrockdiner.com Mondays: Dirty Gerund Poetry and Variety Show Tuesdays: C.U. Next Tuesday with DJ Poke Smot and special guests Sundays: Sunday Night Cinemageddon; Ralph’s Flea Market

South Side Grille & Margarita Factory 242 W. Broadway, Gardner 978-632-1057 southsidemargaritafactory.com Aug. 8: Carl Ayotte Aug. 9: Dustin Brideau Aug. 15: Brian Dickens Aug. 16: Scott Babineau Aug. 22: Andy Cummings Aug. 29: Just Cuz Aug. 30: Now & Then

The Raven 258 Pleasant St., Worc. 508-304-8133 facebook.com/people/RavenWorcester/100001022046717

Speakers Night Club 19 Weed St., Marlborough 508-480-8222 speakersnightclub.net Fridays: Karaoke Aug. 8: Dirty Deeds Aug. 9: Brazilian Dance Band Aug. 16: The Allens Aug. 23: Dope Slap Aug. 30: DJ Norm

Red Onion - Otter River Hotel 29 Main St., Baldwinville 978-939-7373, 978-939-8321 myspace.com/theredonion

Spruce Street Tavern 68 Spruce St., Clinton 978-368-1255 SpruceStreetTavern.com

RG Scooters Pub 84 Lakefront St., Lunenburg 978-348-2453 facebook.com/pages/RGScooters/211225168902092

Stagecoach Inn and Tavern 128 Main St., Groton 978-448-5614, 877-782-4346 grotonstagecoachinn.com

Rivalry’s Sports Bar 274 Shrewsbury St., Worc. 774-243-1100 rivalrysworcester.com Aug. 3: Clamdigger Aug. 8: One for the Road Aug. 9: Voodoo Sky Aug. 15: The Randy & Dave Show Aug. 16: Tom Revane Aug. 22: Take Two Aug. 23: April’s Fools Aug. 29: Drunken Uncles Rose Garden Restaurant and Pub 16 Milford St., Upton 508-529-7776 uptonrosegarden.com

Sunset Tiki Bar 79 Powers Road, Westford 978-692-5700 skinashoba.com/summer Wednesdays: Chris Reddy Acoustic Loops from Hell (sponsored by Narragansett) Tal’s Place 138 Lake St., Webster 508-949-6559 talsplacewebster.com Three G’s Sports Bar 152 Millbury St., Worc. 508-754-3516 3gs-sportsbar.com Saturdays: Open mic with the Old School Band Trumbull Bar & Grill 117 Main St., Spencer 508-885-6901

Rumors 371 Park Ave., Worc. 508-755-5542 clubuniverseworcester.com Rye & Thyme 14 Monument Square, Leominster 978-534-5900 ryeandthyme.com Aug. 7: Kevin Shields Aug. 8: Andy Cummings and the Swingabilly Lounge Aug. 9: Brian & Captain Aug. 10: Sunday Brunch with Zach Slik Aug. 14: Jay Graham Aug. 15: Jon Short Aug. 16: Brian Chaffee & The Players Aug. 21: Dan Cormier Aug. 22: L & M Rhythm Kings Aug. 23: Cara Brindisi Aug. 28: Chris Reddy Acoustic Loops from Hell Aug. 29: Danielle Lessard Aug. 30: Brain & Captain

Tweed’s 231 Grove St., Worc. 508-755-8047 tweedspub.com Union Music 142 Southbridge St., Worc. 508-753-3702 unionmusic.com Aug. 9: Second Saturday Open Mic, hosted by TJ Peavey Union Tavern 65 Green St., Worc. facebook.com/TheUnionTavernWorcester Upper Deck Sports Bar & Grille 377 Stetson Road, Barre 978-355-2224 upperdecksportsbarandgrille.com

Sakura Tokyo 640 Park Ave., Worc. 508-792-1078, 508-792-1068 sakura-tokyo.com Aug. 15, 16: Doctor Robert

Victory Bar & Cigar 56 Shrewsbury St., Worc. 508-756-4747 victorycigarbar.com

Scorz 58 Shrewsbury St., Worc. facebook.com/pages/Scorz-SportsBar/216216528569258

Vincent’s Bar 49 Suffolk St., Worc. 508-752-9439 facebook.com/vincentsbar Sundays: Big Jon Short

Sean Patrick’s Family Restaurant 494 Electric Ave., Lunenburg 888-824-3924, 978-345-2000

Whistle Stop Bar & Grill 85 Main St., Oxford

August 2014| THEPULSEMAG.COM 23

LIFESTYLE Cool Careers: Local hot sauce is catching tongues By Kerry Cyganiewicz “Choose a job you love, and you will never have to work a day in your life.” ~ Confucius Most people who have started a business and have had success have two things in common: They come up with a product or service that fills a need, and they are passionate about that product or service. Think about that for a moment. Jim Koch, the entrepreneur responsible for starting Sam Adams, travels the world looking for ingredients for his beer. Sam Calagione, of Dogfish Head Brewing in Delaware, researches ancient history to recreate long-forgotten beer styles. It is an understatement to say that Steve Jobs was passionate about everything Apple. Recently, I sat down with two men who have that same glimmer in their eyes when they talk about hot sauce. Christopher Ethier and Bob Eckel are chefs in the kitchen at Pleasant Valley Country Club in Sutton. They are both huge fans of hot sauce; they even have a collection of hot sauces, which they call “The Library.” As hot sauce aficionados, they noticed that they had to add ingredients to most hot sauces, since they were all about the burn and lacked any real flavor. What troubled them even more was the inclusion of non-natural ingredients like extracts and powders. Ethier and Eckel began to play with ingredients to make a sauce with both heat and flavor. Their goal was to make a sauce that would blow all the others out of the water just using all-natural ingredients. As they began experimenting, they discovered you could get a great burn from the pepper alone and that roasting different vegetables and adding citrus perfectly showcased the natural flavor and heat of the pepper. Their first sauce was a honey-habanero mixture. It was met with rave reviews from everyone that tried it, even some well-respected local chefs. After hearing many times that they should bottle it, Ethier and Eckel decided to start Cat Tongue Brand Hot Sauces. Cat Tongue Brand Honey Habanero Sauce has been selling as fast as it can be bottled. I found it to be quite hot, yet sweet and complex. One of the more interesting sauces currently in development is a sauce using the ghost pepper, which is one of the hottest peppers on the planet. It will be interesting to see what ingredients they use to balance the heat. In talking to Ethier, I found it interesting how fast Cat Tongue was approved for sale. Usually sauces have to be tweaked in order to meet a specific ph acidity level to be shelf stable. Their original recipe, with all-natural ingredients, met and exceeded the government’s standards. The sauce you buy today is the actual, unadulterated sauce ~ the same one two passionate guys dreamt up for themselves. Cat Tongue had a booth at the Phantom Gourmet BBQ & Music Festival in June. Cat Tongue hot sauces are available at cattongue.com, as well as Goretti’s supermarket in Millbury. The website also has recipes, including a favorite of mine ~ Sticky Bang Bang Wings.

24 THEPULSEMAG.COM | August 2014

From top to bottom: Chris Ethier, of Cat Tongue; Bob Eckel, of Cat Tongue; Cat Tongue Hot Sauce.

PulseTECH:

Apps for foodies By Emily Gowdey-Backus

From ciabatta bread to finding the best restaurant to take your parents when they’re visiting, these apps will rock your food world!

Taste Savant

With options like Late-Night Eats, Business Meeting, Hipster Scene and Parents in Town, Taste Savant takes the worry out of planning any dining experience. Taste Savant streamlines a foodie’s culinary addiction ~ GrubHub and Open Table are both accessible directly from the app. Cut down on time by reading reviews from both friends and professional critics. Currently limited to Boston, New York, Chicago and Los Angeles, the app is free to download in the iTunes store. newyork.tastesavant.com.

Snooth Wine

Snooth Wine is a handy app to have in your arsenal when you want to remember a certain bottle of wine. Take a photo of the label, and the app will recognize it, rate it and display the price and provenance. The Wine Cellar feature allows you to store these photographs for later use. If you don’t have a specific bottle in mind, you can browse by color, country, price or region. The only drawback to Snooth Wine is the $4.99 upgrade fee charged for image-based search abilities. snooth.com/iphone-app.

pulse magazine quarter page

Rick Bayless

Rick Bayless, owner of Frontera Grill, outshone everyone on Top Chef Masters with his bold Mexican cuisine. Now, you can bring the robust flavors of Frontera Grill to your table with Bayless’s Mexican Essentials app. At $2.99, it includes 35 delicious recipes and 40 instructional videos, beating the price and clunkiness of a cookbook. Never cooked Mexican food? No worries. The app’s best feature is a list of 32 key ingredients, with photos, so you can identify exactly what you need. chroniclebooks.com/ landing-pages/apps.

Leloca

When you’re making last-minute dinner plans, count on Leloca to inform you of the best local open tables. After choosing a venue, you then have 45 minutes to claim the table and arrive at the restaurant. Unlike other deal sites, Leloca doesn’t require any payment information. With more than 300 participating venues in New York City and expanding nationwide, Leloca is the perfect app for your next Big Apple road trip. This free app is available for download on both Apple and Android devices. leloca.com/index. html.

Real Life . . .Real Education Programs offered:

• Medical Assisting • Medical Office Administration • Medical Billing and Coding • Culinary Arts • Massage Therapy

Salter College offers Associate Degrees in Medical Assisting and Medical Office Administration, and certificates in all programs

Bread Baking Basics

Sliced bread is one of the best time-saving inventions of the 20th century, but if you’ve ever smelled the aroma of fresh-baked bread, you’ve thought to yourself, “I want to try that!” With chef/ author Michael Ruhlman’s app, Bread Baking Basics, you can recreate a French patisserie in your own kitchen. Step-by-step instructions, with color photos, guide you through knead and no-knead breads, as well as whole wheat, white, rye, ciabattas and baguettes ~ even a pizza dough! Toggle between directions for Mix By Hand or Using An Electric Mixer. Not so good at conversions? Ruhlman’s app converts grams to ounces to cups and back again for you. Only $1.99, the app is available on Apple devices and Amazon Kindle. ruhlman.com.

• Financial aid available to those who qualify • Day and evening classes are forming now • Career placement assistance

Call or Click Today!

888-569-9996 salter.edu

For Salter College’s Student Consumer Information visit www.salter.edu/info

184 W. Boylston Street West Boylston, MA

August 2014| THEPULSEMAG.COM 25

DINING & Entertaining

The latest trends are absolutely delicious By Kevin Swenson

When you think of Worcester, what do you think of? The colleges? The Hanover? What about the food? Worcester’s food is iconic to both locals and newbies to the city. But what food should we be checking out? Well, lately some trends have been really taking hold. Tapas, gourmet burgers, gourmet cupcakes and smoothies ~ but what makes these things stick? Bill Brady, chef and owner of Sonoma Restaurant in Princeton, works alongside food and knows what is “in” and what is “out” when it comes to food. As a culinary arts teacher at Worcester Technical High School, he also trains future chefs. He took a minute to share his insights on these trends, as well as what he thinks the next big thing will be. Brady believes that “communal dining” is something this city is going to see emerge quite quickly. He believes that dining is becoming more and more designed for people share and enjoy. “I see a lot of growth potential in the communal style of eating. Also the resurgence of hot pot cookery will gain in popularity.” However, Brady believes that “fine dining” is not getting placed on the back burner, either. “I also feel that upscale fine dining will remain strong as people start trading duel entertainment nights like dinner and a movie or dinner theater to indulge themselves in a great meal with great service.” But what about the food? Well, Brady has some thoughts on the various food trends that have been storming the city. Tapas, or little dishes, have been around for a while in the city, and it doesn’t look like the trend is leaving any time soon. “Tapas, what’s not to like? Being able to share small bites with friends has been a longstanding tradition in many cultures: Spain (where it began), Asian dumpling

26 THEPULSEMAG.COM | August 2014

houses, Nordic smorgasbords and the like. It is great way to socialize with friends and try many varied foods,” said Brady, who emphasized the “communal” part of dining through tapas. An American classic, the burger has been around for as long as anyone can remember. Now, restaurants are focusing on a more upscale form of the barbecue staple. “Gourmet burgers. We are on the far side of the wave with the proliferation of the burger joints, e.g. Smash Burger, Five Guys, Burger Dive, etc. and now you have the big guys like McDonald’s and Burger King fighting back with their own upscale burger versions. It’s been a growing market for over 50 years, and I don’t see it going away anytime soon,” Brady said. But what is all this great food without dessert? Cupcakes are an affordable and filling treat after any type of meal. But what’s the deal with gourmet cupcakes? “As I see it, I think everyone has fallen in love with the cupcake because they are incredibly appealing. So much indulgence, but it is in an individual bite ~ no guilt. There have even been numerous shows dedicated to them. The trend is waning, and they are not going to be a trend as much as a staple,” Brady said. Finally, for those of you who want something cool to drink this summer without the calorie woes, we have smoothies! Smoothies have been around since the blender, and they are getting better and better. “Smoothies ~ again, what a great concept. All the ‘ahhs’ of an ice cream shake with none of the guilt,” Brady said, noting the growth that this market can achieve. Whatever you’re in the mood for, Worcester has the food trends that you should be watching out for this year and the years to come!

REVIEW

Get your burger fix at By Bernie Whitmore

The Fix Burger Bar 166 Shrewsbury St., Worcester (774) 823-3327 thefixburgerbar.com Hamburgers should be a sure-fire smash addition to the Niche Group’s hegemony over Worcester dining. In recent years, America’s been waking up to the realization that the major burger chains no longer serve up meals very fast nor very cheap. What they do seem to offer are expensive marketing and industrial simulations of common food items. We’re ready for something better. So where do you go for an adult-style burger? There are a few places in town, but now Shrewsbury Street makes the scene with The Fix. Initially unexcited by the concept, my eyes were opened by the sample they offered up for the Taste of Shrewsbury Street: crispy-rich pork belly cubes with tasty pickle chips and barbecue baked beans. That sampling whet my appetite and made me long for a return visit. A few weeks later, I met a couple friends for dinner at The Fix. It’s sited in the old Mezcal location, and after being seated, we scanned the surroundings to get a sense of theme. Antiquey handbills for patent medicines and wall-sized chalkboards advertising the day’s specials and illustrated with multi-color masterworks of hobo-like characters give the place a strange feel. Perhaps strange is appropriate. After all, the day someone decided to grind meat, form it into patties and grill them over flames must have been an unusual one. Let us give thanks. Carol served us that evening and assisted us through the draft beer selection process. When she got to Wormtown’s Be Hoppy IPA, I stopped her and placed my order. This is an IPA that holds its own with any of the others. It’s so easy to buy local when we have Wormtown around! If I have a problem with nachos, it’s that I find them irresistible. And most places serve up such a mountain of chips, slathered with toppings and cheeses, that inevitably I make it my mission to plow through so many I go into nacho-overdose. Never mind that I lose any appetite for my entrée; it’s the weeks of shame I must suffer for yet another nacho binge.

The Fix

The Fix does things with a few differences. Their portion of House Fried Potato Chip Nachos with Short Rib, while smaller than others, was perfect for three guys to share. We each dug out a couple chunks of tender, meaty short ribs, and by the time we were finished, we were ready for our burgers. One of my friends takes pride in his homemade potato chips. He reckoned the Fix’s were almost as good as his own. This was an exciting compliment. My other companion was tasked with the analytics: “A good combination: short ribs full of beefy-good flavor with sweet roasted corn, the mild burn of fresh jalapenos and spicysweet barbeque sauce interlaced with melted cheese!’ A blackboard feature simply titled “Lamb” was immediately my burger choice; I haven’t had a lamb patty in years. This one, thick and juicy ground domestic lamb, was still pink in the center and topped with creamy herbed goat cheese, slices of sweet red onion and a bristling layer of tender salad greens. All of this was packed in a moist brioche bun ~ hamburger nirvana ~ and served with golden fries. One of my friends chose The Fix’s BBQ Bacon. It came topped with bacon, grilled onion, BBQ baked beans, smoky Gouda cheese and barbeque sauce on another of those deep-brown brioche buns. When I’d look up from my own burger, I’d observe him using his knife and fork to plow through his. When I return to The Fix, I might request the BBQ Bacon topped with a bowl of creamy coleslaw. The third person in our party kept things simpler with The Classic Burger. It’s served with your choice or all: leafy greens, red onion, tomato, pickles, American cheese and garlic mayonnaise. All of our dishes came with french fries, but we could have chosen onion rings. If there was any downside to the evening, it was the wait time for our burgers. Carol stopped by a couple times to explain what was going on in the kitchen. Fortunately, we had plenty to talk about, and the time passed painlessly. If fast is what you want, every town has a strip lined with drive-thrus that specialize in it. But if you insist upon in tasty flavor combinations and quality ingredients, head to The Fix Burger Bar. August 2014| THEPULSEMAG.COM 27

Hot & Now

By Paul Giorgio Hill at 60 Valley St. It has 85 seats and the same concept as Worcester. It Worcester Restaurant Week kicks off. The semi-annual Worcester also has a small outdoor dining area, and the bar area has 30 seats. Alexis Restaurant Week kicks off Aug. 4 and runs until Aug. 16. More than Babineau went from the Worcester operation to Providence to head up the 40 locally owned restaurants are participating in the event, where kitchen. diners can get a three-course meal for $23.14. You can check out the restaurants on worcesterrestaurantweek.com, where you will find the It’s become a Ritual. Ritual, located on Main Street in Worcester, has a menus each restaurant is offering. Sponsors include: UniBank, Stella new main man taking over the range. The new chef is Mark Ronnquist, of Artois Beer, Mercadante Funeral Home, Percy’s, American Express and Westborough. He moved over from Rovezzi in Sturbridge. He will bring Integrity Merchant Services. Media sponsors include: Pulse magazine, his interpretation of classic food combinations, stressing quality and clean tasteweorcester.com and radio stations WXLO, The Pike and WCRNflavors. Ritual is offering expanded lunch hours during the summer, including 830 AM. Worcester Restaurant Week is produced by Pagio, Inc., parent a $10 lunch buffet. company of Pulse. As the worm turns. Worcester’s Wormtown Brewery, which will soon move to Shrewsbury Street, was recently chosen as the best beer in the country. Wormtown was named Grand National Champion at this year’s U.S. Open Beer Championship in Atlanta on July 4. More than 3,000 breweries from around the world competed in a variety of categories. Wormtown won several gold medals and a couple of silver to gain the national championship. Will it still be Shangri-La? Shagri-La, which is currently located in 7 Hills Plaza, is moving across the Common to 50 Front St., at the corner of Commercial Street. The space has housed McFadden’s and the City Park Grill. Let’s hope that the third time is a charm. Bocado opens in Providence. Bocado, a Niche Hospitality Restaurant, has opened a second location. This time, the owners crossed state lines and opened in Providence. The tapas restaurant is located just off of Federal

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Stepping up your game. There is a new chef at Perfect Game on Worcester’s Water Street. Angel Barbosa, who has cooked at Tatnuck Grill and Coral Seafood, has taken over the kitchen. While not changing the sports bar theme, the Perfect Game will offer meals during dinner. Change is good. We see that the old Tara Pub on Worcester’s Green Street is undergoing much-needed renovations. We also hear that it will become a hookah bar. The appeal of this must be great, since another hookah bar is about to open up down the road on Harding Street. This one is on the back side of the Bay State Bakery & Restaurant. Speaking of change. Dave Gerry is the new owner of Beatnik’s on Worcester’s Park Avenue. Gerry has made Beatnik’s into more than just a bar; he has added more food to the menu. Stop in at 433 Park Ave. and say hello.

PulseBREW: The sour beer revolution By Kerry Cyganiewicz It is happening right now in homes and bars across the country. Everywhere, beers are being brewed with yeast strains (Lactobacillus and Brettanomyces) that turn what would be a perfectly fine batch of beer into a wickedly acidic, citrus, vinegarlike funk that has become all the rage. There are many different styles of sour beers. I will touch upon many of them below. Some even add fruit to further confuse your palate. I am sure you will find at least one new favorite below. All of the beers reviewed are available locally right now. Cheers!

Evil Twin Justin Blaeber (4.5% ABV)

This is a style of beer called a Berliner Weisse. It is traditionally a sour wheat beer with little-to-no hop character from Germany. It is typically unflavored, although flavored syrups, such as woodruff and raspberry, are usually available to temper the acidity. In the United States, this beer typically comes in bottles with some sort of flavoring ~ blueberries in this case. Blaeber is blueberry in Danish. This beer pours an orange color with a quickly disappearing head and lively carbonation. It smells of a sour citrus and a slight whiff of blueberry. Mouthfeel is very light. The acidity lightly stings the tongue. The flavor is basically a sour blueberry. It is incredibly drinkable. I had to drink two 22-ounce bottles just to make sure I got it right.

Boulevard Brewing Love Child #4 (9.0% ABV)

This is an American Wild Ale, which means it is fermented using wild, local yeast instead of yeast that is propagated in a lab. This particular ale is a blend of beers ranging in age from 11 months to 5 years. Some are aged in whiskey barrels, some in wine barrels and some in stainless steel tanks. It pours a cloudy reddish-orange with a fluffy white head on top. The aroma is so complex that I could devote the whole article to it. Green apple, peach, raisin and oak are the main influences. The taste is as complex as the aroma. There was some sour cherry, tart vinegar, muted sweetness and other fruit flavors. There was no hop bitterness or aroma, and it finished quite dry. The alcohol is hidden incredibly well. I can see wine drinkers flocking to this.

Duchesse De Bourgogne (6.0% ABV)

This is a Flanders Red Ale style of beer straight from Belgium, where sour beers got their start centuries ago. As the name suggests, they are red in color and are known for their sharp, vinegar-like tartness. This example is a blend of 8-month-old and 18-month-old beers aged in oak. This beer pours a ruby red with a slim head on top that does not go away. It smells of sour cherries, red wine, oak and fruity vinegar. It has a light mouthfeel with active carbonation and a tart bite on my cheeks and tongue. It tastes as it smells, with the addition of a granny smith apple. This is refreshing on a hot summer day and an excellent beer to try if youâ&#x20AC;&#x2122;re experimenting with sours for the first time.

Lindemans Framboise (2.5% ABV)

This is a lambic style of beer with the addition of fruit. It starts its life as a lowalcohol sour beer, and fruit or fruit syrup ~ in this case, raspberries ~ are added after fermentation begins. I chose to include the Lindemans because it is available just about everywhere and it is a sweeter option for those not looking to go all-out sour. It pours a candy cane red color. The smell is of sweet raspberries. The taste began with a sticky-sweet, raspberry syrup-like taste and mouthfeel. There was a slight acidic aftertaste. This is too sweet for me, but it would make a nice dessert sipper.

Tilquin Oude Gueuze (6.4% ABV)

A Gueuze is a blend of young and old lambics. It is left to re-ferment in the bottle for up to a year. Some varieties of this style of beer can age well for 20 years or more. This particular one is a blend of many different lambics of many different ages from many different breweries. It pours a hazy, dark golden, almost orange, color with a small head and no lacing in the glass. Downright violent carbonation is evident in the glass. It smells of different fruits, sour tang and clean earth at the end. The taste is amazing ~ dry and tart, with different fruits appearing as my glass warmed. Pear, apple, cherry and sour kiwi were evident. There was a dry, sour finish that left me wanting more. This is the most drinkable of the bunch and the most addictive. Careful with this one. I purposely left out anything from Cantillon or Drie Fonteinen. Both of these breweries make world-class beer, and if you see anything from them, buy it. They are definitely a treat to be had. These beers have a waiting list at most package stores and are usually spoken for before they arrive. Keep an eye out; you never know!

August 2014| THEPULSEMAG.COM 29

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Join us for Worcester Restaurant Week August 4th - 16th

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Beauty & Style

When to DIY

Whether it’s a laser or a facial, it seems like you can buy any beauty treatment off a shelf these days. While the DIY options are convenient and budget-friendly, there are some beauty rituals that are better left to the pros. FACIAL: Do it yourself.

At-home facials can be just as therapeutic as most spa treatments with the right mask and environment. On a budget? Use common ingredients like lemon, sugar, honey, avocado and cucumbers. Pinterest features many DIY facial recipes tailored to all skin types. So improvise your own spa and create the full experience at home by lighting a few candles and playing some relaxing music.

WAXING: Professional.

Waxing is one treatment we definitely recommend leaving to the professionals! DIY waxing tends to leave unwanted stray hairs and commonly causes burns and ingrown hairs.

TEETH WHITENING: Do it yourself.

At-home toothpastes, strips, gels and trays can get teeth almost as white as a professional treatment. Try an overthe-counter whitener like Supersmile Ultimate Whitening System.

SUNLESS TANNING: Professional.

Visiting a professional is essential to obtaining an absolute even color, not to mention it will last longer than one applied at home. Professionals can even add definition to your abs or arms by darkening certain areas. We recommend scheduling your appointment at least 24 hours before a big event to allow ample time for the spray to dry before showering and to avoid color rubbing off on your clothes.

MANICURE: Do it yourself.

Salon manicures can add up over the course of a year. When it comes to a quick polish change, we definitely recommend DIY to save a few bucks. A neat trick to avoid staining the skin around the nail is to apply a cuticle oil or cream, like Sebamed Hand & Nail Balm, before and after removing old nail polish.

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The Style List.

By Stacia Kindler

How to layer, even in the summer By the time mid-August rolls in, a lot of us are a little sick of roasting alive and refuse to leave any airconditioned environment until further notice, secretly wishing away summer and praying for fall, good hair days and pumpkin spice. Until then, we’ll just have to practice our expert East Coast layering from the other side of the thermostat in preparation for fashion’s favorite season. As for the remainder of the summer ~ technically until mid-September ~ there are plenty of ways to bypass those boring, one-note summer outfits that you may think it’s too hot to keep trying to fight. One of the most fun ways to layer, even when you’re faced with hotter-than-hell heat, is to use bralettes or bathing suit tops as layering tools under loose tissue tops or low-back tanks. Corresponding perfectly with this are any of those oh-so-sweet lace or chiffon summer tanks you just don’t want to live without as soon as the humidity begins to creep up. Mixing the sheerness of these summer staples with an opaque under layer will create the kind of depth you’ve been aiming for while still keeping you cool. Try pairing this top idea tucked into cutoffs with a belt for some extra visual interest. A foolproof, classic and easy way to layer, even in August, is with jewelry. Perfect, too, as you can convert timeless pieces across seasons. Accessorizing a basic dress with a necklace, belt or cross-body bag and an embellished sandal can make just as large of a layering impact as a jacket and boots. Give the illusion of layering in the summer months with a sheer kimono jacket. These boho staples are as trendy as ever right now ~ therefore, very easy to find ~ and so lightweight and sheer, you’ll barely even realize you’re wearing anything remotely jacket-like. Its versatility is also a summer force to be reckoned with; throw it over almost anything to instantly elevate your outfit. A great trick to transform any lengthy tunic or a summer dress you accidentally made baby-size in the dryer are biker shorts. Plain black, lace-trimmed or printed, they’ll add color, print or texture to an otherwise simple outfit. At the very least, they’ll save you from a swift gust of wind. In any case, try trimming an old pair of leggings and see if the look is for you. You’ll be able to play around a little more when the sun goes down, but try out some of these fresh daytime looks while the summer still lingers and get inspired for fall, whether you never want summer to end or can’t wait until it’s over.

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Art & Culture

End your summer with sizzle By Kevin Swenson

This summer, why not take a break from the beach and come inside ~ even if it’s only for day. John Murphrey would love to see you at the Sprinkler Factory.

which selects works for various shows. Murphrey, who is on the committee, has been working hard to give the Sprinkler Factory some more notoriety in the city.

“I am a retired person who has always been an artist and is now working full time at producing art and working in the arts world as a member of artists’ organizations and as a member of the board of directors for two organizations,” said Murphrey, exhibit host of the August “Summer Sizzles Art Show.” The show, taking place at the Sprinkler Factory, will allow local artists to display what they have to offer to the art world.

“Those of us who have spaces in the SF building

Murphrey explained that the Sprinkler Factory has been a hub for local artists, but only very recently. “Most artists in the Worcester area have never heard of the nonprofit Sprinkler Factory until the last couple of years, and it has primarily been a venue for the artists who work in their studios and crafts studios there. There is a website ~ www. sprinklerfactory.com ~ which is linked to the Worcester Cultural Connection website, and some people learn about the shows via that site or other such sites.” The Sprinkler Factory itself is run by a board of directors. Building owner Paul Conger runs the nonprofit, and Luis Fraire is the gallery manager. The nonprofit gallery, located on Harlow Street, provides an affordable space for artists of all ages, Artists present their work to a committee,

and/or are members of the board are trying to improve on how the gallery and the building are presented to local and wider forums. As a member of the River’s Edge Arts Alliance and a member of their Visual Arts Committee, I knew that the gallery space in the SF gallery was far superior to any venue they have been using for their art shows.” “Summer Sizzles” will run through August and, when asked about the theme of the show, Murphrey replied that there is no theme, per say. “The ‘Summer Sizzles Art Show’ is not a themed or juried show but allows artists to bring pieces they want to show of their work that best depicts their talents. I asked for volunteers from the visual artists/photographers from the REAA to join Randy Shore, a photographer from the Sprinkler Factory, and to mount a summer show in August there. There are 14 members from that group in the August show, including professional artists and one pre-teen from that group.” If you want your summer to end with a splash of art from local talent, come by the Sprinkler Factory this August and start seeing what our city has to offer. The Sprinkler Factory is at 36 Harlow St., Worcester. The “Summer Sizzles Art Show” will run though Aug. 30. The gallery is open from 1-4 p.m. Saturday and Sunday. Entrance is free, but donations are encouraged. For more information, visit sprinklerfactory.com. August 2014| THEPULSEMAG.COM 37

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