I am a huge fan of spicy food, and especially hot sauce. Working on the Yacht traveling through the caribbean some years back, I tasted some of the best hot sauces on the planet.

With that being said, I dreamed of having my own. The first batch I made was a hit, and I never looked back. It has the right amount of heat (Habanero) sweetness (honey) and acid (tomato and vinegar). If you like hot sauce, you have to try it. Is like none other. I have never tasted anything like it. Nobody has told (at least to my face) thatr they haven’t liked it. Oh……and the label: that’s my son Greyson, My neice Molly just happened to capture him making that picture, and the rest is history. Special thanks to John Pendleton for the label design! Enjoy with anything you like hot sauce on: Eggs in the morning, Spike your guacamole, I love to mix it with sour cream or plain Greek yogurt to make a nice dip. Great with wings too. Get creative….I did!

Beginning Cooking Classes with Chef Gregg Brackman
Interested in learning how to cook? Enjoy a series of two hour cooking classes with Chef Gregg Brackman on Tuesdays in February. Classes will be held on Tuesdays, February 5,12,19 and 26 from 11 a.m.-2 p.m. Also: Saturday the 9th and 23rd from 11-2. Enjoy instruction, recipes and delightful dishes. Cost is $45 per lesson or $150 for the four-part series. Call Gregg at 781-596-2226 to register today. Class size limited to ten students.

We have a unique format for cooking classes at G Bar and Kitchen. One Saturday per month chef Gregg conducts a class with only 10 students. The class includes a four course meal (2 startes, entree with starch and vegetable, desert), wine pairings for each course and printed recipes. The class is from 11:00 AM-2:00 PM.

The recipes are user friendly and usually thought of with the season in mind. Wines are perfectly matched and we all eat/ learn together in an intimate setting of just 10 people. Classes fill up quickly, so be sure to get in on the next one! If you aren’t on our mailing list to receive our newsletter, please get on it. We will send you an email with information on upcoming classes.

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We were warmly greeted when we walked in and seated at a cushy banquet. The room holds only about 15 tables, with bar seats for about 10 more, and the décor was clearly chosen for sound baffling and comfort as much as style. We ordered Stella Artois ($5.50) and a glass of pinot gris ($10) and happily snacked on fresh focaccia and delicious green olive spread.

For starters, we shared an order of spring rolls ($8) and a caesar salad (which the waitress split for us without being asked). The rolls were crispy without a hint of grease, and the flavor was great: a combination of cool mint, spicy ginger and chili, and baby bok choy. The salad was a huge hit, crisp romaine and arugula with lots of focaccia croutons and a dressing that managed to be light, creamy, and pungent all at once ($7).

We went for one of the entrée specials that night ($28). The dayboat seafood was swordfish, and it did taste amazingly fresh. It had a slight crust on the outside and a tender inside and was seasoned perfectly. It was accompanied by tender asparagus and two eggplant rollatini filled with goat cheese that would make a great entrée themselves.

The beef short ribs were equally good in their uber-comfort-food way, especially accompanied by savory parmesan-romano risotto ($25).

We were a bit too full for dessert, but we read they are made onsite, so that gives us a perfect excuse to return to try more of Chef Brackman’s thoughtful cuisine and warm hospitality.