“She’s facing tough questions
about whether she claimed to be a minority for
professional gain.” “Warren did give an answer the
problem is, it keeps changing.” “Is there anything else that’s
going to come out about you that
we don’t already know?” “You know, I don’t think so,
but who knows?” THERE’S A CLEAR CHOICE
BETWEEN ELIZABETH WARREN
AND SCOTT BROWN. IT’S NOT THE MILLIONAIRES
WHO NEED TAX CUTS, IT’S THE FOLKS AROUND HERE. [ Male Announcer ] SCOTT BROWN
VOTED TO BLOCK TAX CUTS FOR 98%
OF MASSACHUSETTS FAMILIES UNLESS THERE WERE MORE
TAX BREAKS FOR MILLIONAIRES. IT’S A TWO TRILLION DOLLAR
TAX HIKE. CHECK THE FACTS. SCOTT BROWN IS DEFINITELY
NOT FOR WORKING AMERICA. [ Male Announcer ]
ELIZABETH WARREN
SUPPORTS TAX CUTS FOR MIDDLE CLASS FAMILIES
AND SMALL BUSINESSES. THIS LADY WILL FIGHT FOR US. [ Warren ] I’M ELIZABETH WARREN
AND I APPROVE THIS MESSAGE. [ Man ] SHE’S DEFINITELY
ON OUR SIDE.>>RIGHT NOW ON “CHRONICLE” IN HIGH-DEF NITION…>>THEY’RE ALL HANDMADE, THEY’RE REALLY TASTY.>>Ted: ICE CREAM SANDWICHES UPGRADED.>>THE MOST POPULAR, PEANUT BUTTER AND MAPLE BOURBON ICE CREAM.>>Ted: AND WHAT GOES BEST WITH THE BUREAUCRATIC A PRETZEL NECKLACE.>>YOU CAN HAVE A PRETZEL, CLEANS THE PALETTE.>>Ted: COFFEE AND CONVERSATION IN THE LIBRARY.>>IT’S A STUNNING ROOM.>>Heather: A PIZZA MOBILE FOR YOUR NEXT PARTY.>>PRETTY IMPRESSIVE WHEN I PULL UP AND PEOPLE ARE LIKE, “WOW.”>>Ted: MAN BEHIND BIG AND TOASTED?>>THINKING ABOUT MAKING FIVE MILLION PEOPLE SMILE. IT’S A GREAT CHALLENGE.>>Anthony: GOOD EVENING. TONIGHT, WE ARE TRACKING DOWN GOURMET ICE CREAM SANDWICHES, MINGLING WITH HOP HEADS, AND VISITING A LIBRARY WHERE IT’S OKAY TO MAKE NOISE. BUT FIRST, SHAYNA SEYMOUR FOUND A TASTE OF AUSTRALIA ON BOSTON HARBOR.>>Shayna: AT “CHRONICLE” WE’RE ALWAYS GAME FOR A CULINARY FIELD TRIP, SO WE HOPPED ABOARD A CITY WATER TAXI AT THE SEAPORT, BOUND FOR AN INDUSTRIAL DOCK IN EAST BOSTON. THE 15-MINUTE FERRY IS A COOL WAY TO SEE BOSTON HARBOR, PLUS THERE’S SOME ADVENTUROUS EATING TO BE DONE ONCE WE MAKE LAND. THIS IS WHY WE CAME OUT TO EAST BOSTON, TO CHECK OUT KO AT THE SHIPYARD AND TRY THEIR AUSSIE MEAT PIES. WHAT IS THIS EXPERIENCE GOING TO BE LIKE?>>IT WILL CHANGE YOUR LIFE FOREVER.>>Shayna: AUSTRALIAN OPENED THE ORIGINAL KO PIES. IN THE SHIPYARD IN THE MARINA, HE OPENED A SECOND OUTPOST, COMPLETE WITH OUTDOOR SEATING. HUNGRY PATRONS ARE BEATING A PATH TO KO TO TIE INTO THESE FLAKY, DOWNUNDER DELIGHT, PIES STUFFED WITH BRAZED LAMB, PULLED PORK, CURRIED VEGETABLES, AND IRISH BEEF STEW.>>ONE OF THE THINGS THAT I’M JUST SO DELIGHTED THE BOSTON PEOPLE HAVE CAUGHT ON TO. THEY LOVE THE PIES AND THEY LOVE THEM FOR WHAT THEY ARE. THEY’RE FAST. THEY’RE CONVENIENT. THEY’RE ALL HAND MEAT MEAD. THEY’RE REALLY TASTY AND THEY’RE SOMETHING THAT’S VERY, VERY AUSTRALIAN, VERY GOOD.>>Shayna: THEY FIT SNUGLY INTO THE PALM OF YOUR HAND. YOU CAN REQUEST UTEPSILS BUT WHY WOULD YOU? THAT’S ONE GOOD PIE. IN THIS STILL-EMERGING NAWBD, JACKSON SAYS HIS PIES ARE ATTRACTING AN ECLECTIC HUMANITY. AND WHY A RE YOU INVESTING SO HEAVILY INTO AN EAST BOSTON FUTURE?>>IT REMIND ME A LOT OFSYDNEY DOWN ON THE WATERFRONT. I REMEMBER THE LATE 80s, BEFORE THE REAL DEVELOPMENT HAPPENED, THIS IS WHAT SYDNEY LOOKED LIKE. IT WAS STILL INDUSTRIAL AND SOMEWHAT NAUTICAL AND HAD THAT RUSTIC, TOUGH FEEL TO IT. AND I LIKE THAT AND THE PEOPLE HERE ARE SUPER NICE, A REAL WORKING CLASS NEIGHBORHOOD. FAN TASK.>>Shayna: KO ALSO MAKES AN IMPRESSIVE AUSSIE BURGER, TWOPPED A FRIGHT PRYDE EGG, BEATS, BACON, AND PINEAPPLE. AND THERE’S THE CRAB AND AVOCADO SALAD, AND THE FISH OF THE DAY.>>PEOPLE ARE LOOKING FOR SOMETHING TO DO ON A DAY OFF. EVEN IF IT’S FOR TWO OR THREE HOURS, YOU CAN JUMP ON THE WATER TAXI, COME ON OVER, FEEL LIKE YOU’RE AWAY, COME AND EAT AUSTRALIAN FOOD AND DRINK SOME AUSTRALIAN BEER AND WINE AND THEN GO BACK TO YOUR REAL WORLD.>>Shayna: WANT ANOTHER HIDDEN GEM FOR LUNCH? WHO WOULD GUESS THE BOSTON PUBLIC LIBRARY? INSIDE THIS BACK BAY TREASURE, THE HINGHAM-BASED CATERING COMPANY, THE CATERED AFFAIR, HAS CREATED A SURPRISING ISLAND OF CALM IN THE CITY. IT’S A PERFECT PLACE FOR A QUIET BUSINESS MEETING OR TO CATCH UP WITH AN OLD FRIEND.>>IT’S A STUNNING ROOM, AND I THINK PEOPLE ARE IN AWE OF HOW BEAUTIFULLY DESIGNED THE ROOM IS, AND HOW COMFORTABLE IT IS, AND HOW HIDDEN AWAY IT IS, AND PRIVATE. AND THIS BEAUTIFUL VIEW OF THE ITALIANATE COURTYARD WITH THE FOUNTAIN GOING. IT’S JUST A REAL TREAT FOR THEM.>>Shayna: THE CUISINE IS ARTFULLY PREPARED AND MEANT TO WOW. THERE’S HERB-CRUSTED SEA BASS. A LOBSTER ROLL AND CLAM CHOWDER DUO. WOOD-GRILLED MISSION FIG, AND GEORGEON ZOLA BREAD AND A CLASSIC SALAD. WHAT’S IT LIKE FOR YOU TO COOK IN SUCH A HISTORIC SETTING?>>IT’S PRETTY GREAT. ACTUALLY, ONE OF MY ANCESTORS IS A FOUNDING FATHER OF THE BOSTON PUBLIC LIBRARY SO IT’S KIND OF COME FULL CIRCLE FOR ME.>>Shayna: THAT’S GREAT! HERE’S A GREAT THING ABOUT DINING AT THE BOSTON PUBLIC LIBRARY– IF YOU’RE FEELING LESS FORMAL, YOU CAN GRAB A SANDWICH AND COME OUT HERE AND EAT IT IN THIS BEAUTIFUL COURTYARD. THOSE SANDWICHES, AVAILABLE IN THE ADJACENT CAFE, ARE SERVED ON BREAD BAKED FRESH HERE. THE WARM HERB-ROASTED LAMB AND GOAT CHEESE RUNS $9. THE TURKEY WITH APPLE WOOD BACON AND AFCADO, 8.>>EVERYTHING IS MADE TO ORDER. THE VUPS ALL FROM SCRATCH. IT’S VERY COMPETITIVELY PRICED. QUICK SERVICE. BUT YOU CAN GET SOMETHING THAT IS MADE WITH LOVING CARE BY A CHEF WITH GREAT TALENT.>>Shayna: IF YOU HAVE TIME TO LINGER, BY THE WAY, SAVE ROOM FOR THE PIE OR POUND CAKE WITH GRILLED PEACHES AND CREME GLAZE. DO YOU THINK PEOPLE APPRECIATE BEING ABLE TO DINE IN THIS HISTORIC SITE?>>I SO DO. I THINK PEOPLE FEEL A DEVOTION TO THIS LIBRARY THAT IS LIKE NO OTHER. IN A COUPLE OF WEEKS WE HOPE TO BE ABLE TO OFFER YOU A GLASS OF WINE OR CHAMPAGNE. THAT IS GOING TO HELP US WITH THOSE FOLKS WHO ARE COMING TO TOWN FOR A SPECIAL OCCASION AND WANT TO C ELEBRATE IT WITH A LITTLE BIT OF SOMETHING OFF THE VINE.>>Anthony: THE THE CATERED AFFAIR OFFERS AN ELEGANT AFTERNOON TEA AT THE BOSTON PUBLIC LIBRARY EVERY WEDNESDAY THROUGH FRIDAY. IT COSTS $22.50 AND INCLUDES A VARIETY OF TEAS, FINGER SANDWICHES, AND TARTS. AND HOLLY SAFORD SAYS SHE’S PROUD TO BE CARRYING ON A BOSTON TRADITION THAT IS HARDER AND HARDER TO FIND AS DINING BECOMES MORE AND MORE CASUAL. UP NEXT, SOMETHING NEW UNDER THE SUN– A PIZZA MOBILE.>>PRETTY AMAZING THE REACTION I GET.>>Ted: PLUS A GATHERING OF HOP HEADS WHEN “CHRONICLE” RETURNS.>>Anthony: LOOKING TO TREAT YOUR FRIENDS OR EMPLOYEES TO AN OUT-OF-THE BOX CULINARY SHINDIG? JUST CALL ANNA PEPPY, AKATHE PIZZA GODDESS IN NORTH REDDING. HER TEAM WILL ROLL UP TO YOUR HOUSE OR CORPORATE PARKING LOT WITH THEIR MOBILE WOOD-FIRED OVEN. THEN THEY’LL CRANK OUT A SEA OF BUBBLING THIN CRUSTED NORTH END STYLE PIZZA.>>IT’S PRETTY AMAY GO MAIZING THE REACTION I GET. A PIZZA OVEN. THEY STOP TO SEE WHAT IT LOOKS LIKE. IT’S PRETTY IMPRESSIVE WHEN I PULL UP.>>Anthony : ANNA HAD THIS 4400 POUND MOBILE BRICK OVEN CUSTOM BUILT. ONCE ON SITE, SHE CRANKS UP A FIRE SO HOT, IT TAKES PIZZAS JUST TWO TO THREE MINUTES TO BAKE.>>I CAN GET THE TEMPERATURE IN THIS OVEN WITH A NICE HARD WOOD UP TO 700, 800 DEGREES WHICH MAKES THE COOKING TIME MUCH QUICKER AND GIVES YOU THE NICE NEAPOLITAN WOOD-FIRED FLAVOR.>>Anthony: THIS TRAVELING PITA ROADSHOW COMES STOCKED WITH FRESH INGREENEDIENTS, SUCH AS BROCCOLI, SPICY SAUCE A NNUAL, LOBSTER, PINEAPPLE, AND HAM. PARTY HOSTS CAN ALSO PREORDER SIDE DISHES, LIKE THIS CLASSIC TOMATO AND MOZZARELLA CAPRESE.>>I GET TO EXPERIMENT WITH GRILLED MEATS AND BAKED PASTAS, WHICH IS ANOTHER AVENUE I’M GOING TO TRAVEL DOWN.>>Anthony: ONE OF THE PIZZA GODDESS’ MOST POPULAR BOOKINGS IS FOR CHILDREN’S BACKYARDING ABOUT THE PARTY. PEPPY TURNS THEM INTO BUDDING PIZZA CHEFS.>>WE PROVIDE THEM AN APRON AND EACH CHILD MAKES AND CREATES THEIR OWN UNIQUE PIZZA. A LOT OF TIMES, THE KIDS WILL BAKE THEM UP AND NOT WANT TO EAT THEM BECAUSE THEY’RE SO PROUD OF WHAT THEY MADE. I GIVE THEM TO-GO BOXES AND THEY TAKE THE PIZZA HOME TO THEIR PARENT CENTERS AND THERE ARE NOT MANY INDUSTRY WHERE’S COMPETTORS MEET TO DRINK TO EACH OTHER’S SUCCESS BUT FOR FIVE YEARS NAY ROW CRAFT BEER BREWERS, THE BUD WISERS AND HEINEKENS OF THE WORLD. RECENTLY, THE MASSACHUSETTS BREWER’S GUILD HOSTED THEIR THIRD ANNUAL SUDS-A-THON AT BOSTON’S WORLD TRADE CENTER.>>IT’S A CULMINATION OF ALL THE BREWERIES IN THE STATE COMING TOGETHER FOR THE PRIDE OF MASSACHUSETTS BEER, THE GROWTH OF MASSACHUSETTS BEER. WE HAVE 35 BREWERS THIS YEAR, UP FROM 23 LAST YEAR. IT’S A PROUD COMMUNITY AND A PROUD GROUP OF CONSUMERS THAT ENJOY DRINKING LOCAL STUFF.>>Anthony: SOME 2,000 PARTY-GOERS TURNED BOSTON’S WORLD TRADE CENTER INTO AN OUTDOOR BEER GARDEN. GUESTS SAMPLED BRUISES FROM HARPOON AND LESSER KNOWN TINY BOUTIQUE BREWERS LIKE SLUM BREW, BACKLASH, AND IDLE HANDS.>>WE’RE A PROUD COMMERCIAL BREWER IN MASSACHUSETTS. WE BREW A REALLY, REALLY SMALL AMOUNT OF BEER B20 CASES AT A TIME. WE HAVE OUR OWN FACILITY IN EVERETT, MASSACHUSETTS.>>Anthony: YOU YOU KNOW YOU ARE AT A BEER SUMMIT WHEN THE MOST POPULAR JEWELRY IS A CHAINLINKED NECKLACE MADE OF PRETZELS.>>ME AND JESS CAME LAST YEAR AND HAD SUCH A GREAT TIME AND WERE WALK AROUND AND NOTICED A LOT OF PEOPLE WITH SNEEZE THOUGHT WHAT A GREAT IDEA TO BRING IT THIS YEAR. IT’S GOOD AFTER EACH BEER, YOU CAN HAVE A PRETZEL, CLEANS THE PALETTE AND YOU’RE GOOD TO GO TO THE NEXT BEER.>>IT’S NICE THAT YOU GET TO TRY DIFFERENT BEERS IN DIFFERENT AREAS, AND YOU KIND OF CAN TELL WHAT YOU LIKE AND WHAT YOU DON’T LIKE AND WHAT YOU WANT TO BUY, AND YOU DRINK LOCAL. AND IT’S A NICE NIGHT TO BE OUTSIDE DRINKING BEER.>>Anthony: IT TURNS OUT THAT MASSACHUSETTS AND NEW ENGLAND IN GENERAL IS FAST BECOMING AN INGBEIRUT FOR NEW CRAFT BEER START-UPS, AND THESE KEG MIGHTERS ARE BREWING UP A STORM FROM TRADITIONAL I.P.A.s AND STOUTS, TO EXOTIC BREWS IPFUSED WITH INGREDIENTS LIKE PUMPKIN, BLOOD ORANGE, AND CHOCOLATE.>>IT’S ONE OF THE REASONS REQUEST DRAFT BEERS CONTINUE TO GROW. THEY CONTINUE TO FIND A VARIETY OF FLAVOR PROFILES THEY CAN’T FIND ANYWHERE ELSE. BETWEEN THE BREWERIES, EVEN, YOU’LL FIND BIG, BIG DIFFERENCES IN DIFFERENT STYLES OF BEERS AND DIFFERENT PLAYOFFS.>>WHAT’S HAPPENING WITH THE CRAFT INDUSTRY IS THE AMERICAN BREWER IS REALLY KICKING THE JAMS OUT AND EXPERIMENTING WITH MANY THINGS AND AT ONE POINT THE WORLD LOOKED AT US WITH A LITTLE BIT OF DISDAIN, AND NOW THEY’VE GOT THEIR EYE ON US BECAUSE WE ARE A VERY CREATIVE INDUSTRY.>>Anthony: SPEAK OF THE POPULARITY OF SMALL BEER PRODUCERS, EVEN PRESIDENT OBAMA GOT IN ON THE ACT. HE BOUGHT A BEER KIT A YEAR AGO, AND THE WHITE HOUSE PRODUCEDLY ITS FIRST-EVER HOME BREW CALLED HOUSE HONEY BROWN AL. THIS YEAR THEY ADDED A HONEY PORTER AND HONEY BLOND MADE FROM THE BEEHIVE, T HE FIRST-EVER BEEHIVE ON THE WHITE HOUSE SOUTH LAWN. WELL, EVER WONDER WHO CAME UP WITH THE BIG AND TOASTED? YOU WILL FIND OUT NEXT.>>WHAT WAS NEW LAST MONTH ISN’T NEW ANYMORE.>>Ted: DRIVING THE MENU AT DUNKIN’ DONUTS AFTER THIS.>> Anthony: STOP BY ANY DUNKIN’ DONUTS, LIKE THIS ONE ON NEEDHAM STREET IN NEWTON, AND YOU NOTICE THE EXPLOSION OF NEW FOOD OPTIONS. WHERE ONCE DUNKIN’ DONUTS SOLD ONLY COFFEE AND DONUTS, TODAY, SANDWICHES, BAKED GOODS, MULTIFLAVORED COFFEES AND COOLATTAS ARE A BIG PART OF THEIR GROWING PORTFOLIO. EVER WONDER WHO CREATED THE BIG AND TOASTED? THE CHICKEN SALAD COISSANT? THE TURKEY BACON AND CHEDDAR SANDWICH WITH KHIPOTLE SAUCE. A DIVERSE TEAM AT DUNKIN”S HEADQUARTERS.>>WE DO HAVE 5 MILLION CUSTOMERS A DAY, AND THINKING ABOUT MAKING 5 MILLION PEOPLE SMILE IS A GREAT CHALLENGE, BUT, MAN, IT JUST REALLY MAKES ME EXCITED AND HAPPY, TOO. I MEAN, I GOT REALLY HAPPY WHEN WE DID 200 CUSTOMERS ON A SATURDAY NIGHT. NOW WE CAN DO 5 MILLION CUSTOMERS TODAY.>>Anthony: BACK IN THE DAY, HE CREATED ASIAN FUSION CUISINE AT HIS RESTAURANT SALAMANDER. TODAY HE OVERSEES A TEAM OF CHEFS, FOOD SCIENTISTS AND NUTRITIONISTS AT DUNKIN”S WILLY WONKA-LIKE TEST KITCHEN. EACH YEAR THEY CONCOCK SOME 200 NEW FOOD AND DRINK RECIPES HOPING 25 WILL MAKE IT TO MARKET AND ABE HOME RUN.>>YOU KNOW, IT’S A NEW DAY IN THE SENSE OF NEW PRODUCTS. WHAT WAS NEW LAST MONTH ISN’T NEW ANY MORE. AND CUSTOMERS TODAY, THEY– THEY ARE THIRSTY FOR WHAT IS NEW, MORE THAN EVER.>>Antho ny: WHILE AT DUNKIN”S TEST KITCHEN,IPS ABLE TO PARTICIPATE IN A GRILLED CHEESE TASTING– INDEED, A TASTY ASSIGNMENT.>>TO ME, QUITE HONESTLY, I DON’T THINK I CAN MAKE A BETTER ONE AT HOME.>>Anthony: A LITTLE WHILE LATER HE WAS OFF FOR A IMPORTANT TASTING WITH THE BEVERAGE TEAM, RATING NEW TROPICAL FLAVORS FOR COOLATTAS.>>I GET THE JUICY UPFRONT FLAVORS, NICE, RIPE PINEAPPLE. IT’S LIKE THE GOLDEN PINEAPPLE, TOO, REALLY TRUE TO THAT SWEET PINEAPPLE TASTE.>>IT HAS SOME FLORAL NOTES TO IT AS WELL. I THINK WE MIGHT HAVE TO PLAY AROUND WITH THE FLAVOR A LITTLE BIT TO COMPENSATE IN THE FROZEN FORMS.>>Anthony: DUNKIN’ DONUTS ALSO OPENS BARKIN ROBBINS. LAST MONTH THE PAINSTAKING WORK OF THIS INTREPID TEAM WAS ACKNOWLEDGED FOR ITS INDICATIST. HE RECEIVED A HUGE INDUSTRY AWARD IN A NATIONAL COMPETITION.>>YOU JUST WON A BIG AWARD IN THE FOOD INDUSTRY. WHAT WAS THAT LIKE? WAS THAT REWARDING FOR YOU?>>IT REALLY WAS SPECIAL. IT WAS SUPER. I WON THE MENU MASTERS CHEF INNOVATOR OF THE YEAR FOR 2012. AND IT WAS HUGE. IT’S HUGELY MEANINGFUL. I THINK ACTUALLY BEING AT THE AWARDS CEREMONY, SHOWING OUR NEW MENU ITEMS AND BEING THERE WITH MY TEAM, THAT’S WHAT REALLY DROVE IT HOME.>>Anthony: SO WHAT APPEALED TO HIM ABOUT COMING TO THE OF FAST FOOD FROM HIS PRIOR LIFE SERVING UP HAUTE CUISINE? TO CREATE HIS OWN FOOD DREAM TEAM, HE SAYS, AND TO BUILD HIS OWN DREAM KITCHEN FROM SCRATCH.>>THE NEED TO HAVE A SPACE, MAKE MISTAKES AND NOT HAVE IT BE PERFECT, BUT NOT BRING IT OUT ANYWHERE UNTIL IT’S READY, AND, YOU KNOW, THAT’S WHAT HAPPENS IN RESTAURANT KITCHENS. BUT THAT PROCESS, BEING ABLE TO STAY BEHIND SOME CLOSED DOORS, REALLY ALLOWS FOR THE PEPUE ITEMS TO COME INTO THEIR FULLEST.>>Anthony: HE TELLS US MANY PEOPLE THINK DUNKIN’ DONUTS ARE COOKIE CUTTER ALL OVER THE WORLD, BUT THERE ARE REGIONAL AND INTERNATIONAL OFFERINGS DEPENDING ON TASTE AND CULTURE. FRUNESS, THERE’S A KIM CHI DONUT IN KOREA. A PORK AND SEAWEED DONUT IN CHINA. AND A RED BEAN DONUT INDONESIA. I THINK I WILL STICK WITH THE LOCAL HONEY GLAZED. OR PERHAPS I’LL TRY AN ICE CREAM SAPPED WITCH.>>I’M THINKING OF ICE CREAM FLAVORS ALL THE TIME.>>Ted: REVOLUTIONIZING THE ICE CREAM SANDWICH. A HUGE APPROPRIATE OF FARM TO TABLE IS CAROLYN JOHNSON, EXECUTIVE CHEF CAN THE ADD THOR RESTAURANT IN CONCORD.>>THE FARMERS SEND OUT LIST. I TALK TO THEM ON THE PHONE AND FIND OUT WHAT’S GOING TO BE COMING UP, GETTING RIPE OR READY THE FOLLOWING WEEK AND REALLY THINK ABOUT MY MENU AND REALLY DESIGN IT AROUND WHAT THE FARMERS ARE GROWING INSTEAD OF KNOWING WHAT I WANT AND PICKING AND CHOOSING FROM WHAT THEY HAVE. THE RED ONES, YOU KNOW, I’LL USE THIS PROBABLY TO GARNISH SOMETHING.>>Shayna: ON THIS DAY, JOHNSON IS OUT IN THE FIELD TASTING VARIETIES OF PEPPERS WITH FARM OWNER STEVE BERYL. THE FARM IS BECOMING SO POPULAR WITH BOSTON AREA CHEFS, THERE’S NOW A WAITING LIST FOR THOSE WANTING DELIVEREZ. JOHNSON’S CURRENT MENU BOASTS A BOUNTY OF THE FARM’S VEGETABLES AND DPRENS AS WELL AS OTHER FOOD FROM BLUE HERON IN LINCOLN.>> WE’RE SURROUNDED BY FARM. SOME OF THE BIGGER FARMS DO DELIVER INTO THE CITY, BUT THE SMALL MOM AND POPES, THAT EITHER WE PICK UP STUFF FROM THEM OR THEY COME HERE. I THINK THE LOCATION GIVES ACCESS TO SO MANY OF THESE SMALL FARMS.>>Shayna: IF YOU HAVEN’T BEEN TO 80 THOREAU, IT’S WORTH THE TRIP TO CONCORD. THE STATELY DINING ROOM HAS A DRAMATIC AND EYE-CATCHING VIEW OF THE COMMUTER RAIL LINE. AND AS WE MENTIONED, THE FOOD IS AS FRESH AS IT GETS. JOHNSON’S SIGNATURE ROASTED CHICKEN DISH USING MUSTARD GREENS AND CARROTS THAT WERE OFTEN PULLED FROM THE GROUND THAT DAY. BUT DON’T OVERLOOK THE PORK LOIN, EITHER, SPICED WITH PEPPERS.>>ROASTED PORK LOIN WITH A CORN BREAD, LOCAL CHERRY TOMATOES AND ROASTED PEPPERS AND BEAUTIFUL GRILLED SWEET ONIONS. IT GETS BRAZED PORK BELLEZ FOLDED BOIT. THE FOOD IS NEW ENGLAND INSPIRED BACKED WITH FRENCH TECHNIQUES. WE CALL IS SEASONAL NEW AMERICAN.>>Shayna: NOW MEET ANDREA HASSLEBACKER, A PHARMACIST BY TRADE WHO HOPES HER START-UP VENTURE WILL ONE DAY BE A FULL-TIME GIG. WHEN YOU TASTE HER CREAMY GOURMET ICE CREAM SANDWICHES, YOU TOO, MAY SAY I BELIEVE. EVERY TUESDAY HASSLEBACKER MAKES SMALL BATCHES OF THEM FROM SCRATCH, BUTTERY COOKIES FILLED WITH LUXURIOUS ICE CREAM AND THEY’RE SELLING LIKE HOT CAKE>>THE MOST POPULAR, PEANUT BUTTER AND MAPLE BOURBON, AND I JUST MADE A REALLY GOOD DILL AND LIME CORNMEAL COOKIES WITH A CUCUMBER MINT ICE CREAM.>>Shayna: SHE CALLS HER ICE CREAM COMPANIES BEAKERS AND CREAM. HASSLEBACKER USES LOCAL FARM-FRESH EGGS. CREAM AND BUTTER TO BAKE UNIQUE GOURMET COOKIES, SANDWICHING BETWEEN THEM VELVETY OUT-OF-THE-BOX SWEET AND SAVORY ICE CREAM, COMBOS LIKE HER PLAY ON A CLASSIC CANNOLI, FILLED WITH PISTACHIO AND RICOTTA ICE CRIME.>>I’M THINKING OF ICE CREEL FLAVORS ALL THE TIME. I’M ALWAYS JOTTING NOTES DOWN.>>Shayna: FOR NOW YOU CAN TRY THEM AT JOURNEYMAN’S RESTAURANT AT SOMERVILLE’S UNION SQUARE. AND THEY SELL THEM AT SHERMAN MARKET DOWN THE STREET WHERE OWNER MATT LAVALLEY SAYS SAZ SOON AS THEY GET THEM IN THE FREE ZER THEY GOBBLE THEM UP.>>THEY’RE MADE OUT OF EXCELLENT QUALITY STUFF. THE FLAVORS AND THE COMBINATIONS OF FLAVORS THAT SHE USES ARE ADVENTUROUS AND INTERESTING, AND ALWAYS DELICIOUS.>>Anthony: ANDREA HASSLEBACKER SAID SHE HOMES TO INCREASE PRODUCTION OF HER BOSTON CELTICSERS AND CREAMS ICE CREAM SANDWICHES THIS FALL. HER SHORT-TERM GOAL IS GET THEM INTO SUPERMARKETS. HER LONG-TERM GOAL IS TO RAISE MONEY AND GROW HER COMPANY. THAT IS “CHRONICLE” FOR TONIGHT. THANKS VERY MUCH FOR JOINING US. I’M ANTHONY EVERETT. HAVE A GOOD EVENING AND WE’LL SEE YOU AGAIN TOMORROW NIGHT.>>NEXT “CHRONICLE,” THREE TOWNS AT LEAST THREE CENTURIES OLD.>>YOU CAN GO DOWN THE STREET AND SEE EVERYBODY YOU KNOW.>>Reporter: OLD-TIME CHARM PERFECT FOR TODAY’S FAMILIES.>>WHO ISN’T GOING TO BE HAPPY WHEN THEY WALK INTO AN ICE CREAM STORE?>>”CHRONICLE” TOMORROW.