Head instructor Francois Asselin has guided Boston Sailing Center's neophytes to seaworthiness for more than 15 years, with his programs reaching more than 400 students annually. Mr. Asselin and his cadre of nine other sailing instructors take small groups onto the water to provide hands-on experience with the ropes, sails, steering, and maintenance of sailboats. Together, they introduce the science of seamanship or sharpen the skills of experienced sailors so they can eventually set sail on their own with a complete mastery over wind, water, and doing jumping jacks with a peg leg.
Boston Sailing Center owns an armada of vessels, which, in addition to lessons, may be rented for on-the-water events or lent out to members for regular sailing. Skippers conduct tours of Boston Harbor's skyline, stopping at scenic islands for impromptu picnics or to let parents maroon angst-ridden teenagers.
Located at 151 Milk St, Max's is local favorite for deli sandwiches, but is also well known for serving up delicious, affordable catering options to offices in Boston and Cambridge. Delivery is free anywhere within the Financial District. Max's portions are more than generous, and the food is assembled with love from the finest ingredients. They provide all the necessary paper goods, silverware and serving utensils. To save plastic, these tree huggers will even pick up any reusable serving ware. Max's Deli has been making fine deli dishes for 16 years, which in deli years is less like a pubescent teenage driving school pupil and more like a dignified, middle aged chef with youthful energy and gracefully greying hair. The kind of neighborhood chef everyone loves. Did we mention Max's Deli makes Cajun Shrimp Skewers and Rice Pilaf that are out of this world? Why, Max's Deli may be Boston's most eligible bachelor.
Pastalina's Restaurant serves hearty baked pastas and chicken and veal dishes inspired by the Avellino region of southern Italy. Chef and owner Rocco Ciccone whips up a menu full of flavorful dishes such as a zesty puttanesca peppered with capers and olives, and rich pasta alla matriciana, filled with bacon, onions, and plum tomatoes. The restaurant’s catering packages, which can be tailored to huge wedding parties as well as intimate get-togethers, feature homemade fusilli, caprese salad, fruit platters, chicken cacciatore, and other offerings.
The smell of sizzling Turkish and Mediterranean fare fills your senses as soon as you walk into Cafe Hemshin. Aromas of roasting lamb mingle with splashes of Greek dressing being tossed into salads and sweet scents emanating from an oven baking rice pudding. The meze bar entices both eyes and tastebuds with its lineup of traditional Mediterranean appetizers such as babaganoush and stir-fried eggplant, which guests can mix and match into a tapas dinner or a diorama of a bean’s life cycle. The recently opened eatery also boasts an extensive create-your-own salad bar with plenty of healthy options such as grilled chicken, egg whites, avocado, and organic lettuces.
Andale quickly and efficiently sates mid-day hungers with quality Mexican fare from its parent restaurant, Zócalo Cocina Mexicana. A grilled chicken or vegetable mole (enriched mild chocolate chile sauce) burrito favorito stuffed with rice, beans, pico de gallo and cheese ($5.95) is a handheld meal unto itself and fits easily into most car cupholders. Ricardo's quesadilla nestles chicken or portabella mushrooms between flour tortillas with onions, pico de gallo, jalapeños on a bed of salsa verde and rojo sauce ($6.25). The nuestras famosas carnitas verdes enchiladas lock braised shredded pork, rice, beans, pico de gallo and sour cream ($6.26) into a cheese-sprinkled corn-coffin so that it can be buried deep inside your stomach. Office escape artists can bring joy to coworkers and mole sauce to their bellies by returning to the cubicle camp laden with Andale's tamales in chicken or vegetable varieties ($3.95).