BU Law Publications

Some of the publications that I worked on with BU Law's Marketing and Communications:

• History of BU Law (20-page brochure)
• Career Development Center: Judges (brochure)
• Career Development Center: Public Interest (brochure)
• Intellectual Property program (20-page magazine, 2010)
• Alumni e-newsletter (Spring 2010)
• Clinics e-newsletter (Fall 2010)
  
• Health Law e-newsletter (Spring 2010)
  
• Intellectual Property e-newsletter (Spring 2010)
• The Record alumni magazine (2009)
  

Report of Night One of American Craft Beerfest

by Sandi Miller
Boston Restaurant Examiner
Examiner.com

Popped in for an hour of the BeerAdvocate & Harpoon Brewery's 3rd annual American Craft Beer Fest. There was 325 craft beers from more than 80 American brewers on Friday, and so how to plan my attack? I hoped to attend Saturday night as well, but where to begin? I didn't want to go to the same places I loved last year; there were new brews to try.

Asked a volunteer for a couple of faves, and he steered me toward Harpoon's 100 series, and Stone which was featuring all cask.

On the way I stopped by Kennebec River Brewery, who in addition to some sort of brew and rafting event they were promoting, they also let me sip a pilsner that they were pretty proud of. "With pilsner, it's much harder to hide behind a mistake like you can wtih an ale," said the pourer.

Next door, New England Brewery out of Connecticut had a great Belgian ale that had lots of clove and banana to it, which brewer Matt Westfall said would be perfect with "seafood, period."

I then wandered to Harpoon's Bill Lahey, who poured me a 100 Barrel Series' Potts' Landbier, a crisp session German-hopped and Noble-hopped lager, only 4.8% alcohol, brewed by a couple of German interns who just finished up yesterday. A medium-colored beer, Lahey said it would go with most meats, including charcuterie, a mild cheese.

Tried a dessert-worthy watermelon ale which was sweet and smooth, moved over to a great lawnmower beer from Cape Cod Brewery, a golden ale that was pleasant.

Another volunteer pointed me to Rapscallion, which had a huge following for its Honey ale (hints of cascade and nugget hops balanced by a subtle honey aftertaste, and 4.5% alcohol, good with BBQ), but I fell for the stronger Premier Belgian Blonde that was loaded with clove and coriander. Rapscallion is brewed out of Holyoke's Paper City, and is a straight to restaurant and keg kind of beer; the lager is the more accessible everyfood kind of beer. Said Cedric Daniel, brewing local beer that only travels to Mass. and R.I. is not only environmental, but preserves the flavor. "No preservatives or additives," he added.

I did hit the Stone IPA cask dry-hopped with nugget that added an herbal taste, but I saw the lights flashing overhead and headed over to the longest line at the fest, for Duck Rabbit Craft Brewery out of North Carolina. Growing impatient, I had a friend save a place while i hopped next door to try another recommended brewer, Blue Hills, and their punchy 9% unfiltered Imperial Red IPA didn't disappoint, with its sweet malt finish. "It's fairly bitter, but not a mouthful of pennies," said Andrus, who recommended pairing it with blackened fish.

I headed back for the Duck Rabbit beer, but after my friend got a pour, the taps were shut off. That was some iine. Hope to try you tomorrow because, as one of the pourers was telling me, they aren't serving locally, and there's no immediate plans to do so. But everyone in this line seemed to be coming back for seconds and thirds -- in a hallful of brewers, this means something.

New England,

and Saturday. Held at the Seaport World Trader Center Boston, ACBF is the largest celebration of American craft beer on the East Coast, and there'll be speakers to offer up beer education.
Tickets are $40 per session and includes one session, all 2 ounce beer tastings, a tasting cup, and special speakers.

* Friday Session; 6-9:30pm
* Saturday, Session One; 1-4:30pm
* Saturday, Session Two; 6-9:30pm

Expected attendance capacity per session is 5,000; up from 4,000 last year.

Here's a list of brewers. Hill Farmstead Brewery (VT) will not be at the fest due to complications at the brewery.

Here's a checklist for you from RedPint:

And some food options include All Beef Pearl Jumbo Hot Dog (Steamed in Harpoon Beer) and a Whiskey River Honey Barbecued Pulled Pork Sub Sandwich; vegetarians can get a Plum Tomatoes & Fresh Mozzarella with a Sweet Basil & Roasted Garlic Infused Olive Oil Served on a French Baguette, or
Cheddar Cheese, Sprouts, Lettuce, Red Onions & Apple Chutney served on Whole Wheat Roll. Legal's Test Kitchen and Aura/Tamo are among nearby restaurants.

Pizzapalooza!

By Sandi Miller
Boston Restaurant Examiner
Examiner.com

All you can eat pizza? Beer tasting? 10 TVs? No table is left unturned by Mark Ostow, the top oblong-pizza tosser of Zing! Pizza in Porter Square, for the Tuesday night pizza fest.

For $10 for adults and $6 for young'uns, Zing! will be hosting an all-you-can-eat night. But wait, there's more. They'll be offering tastings of micro brews supplied by Liquor World. And if you act now, or at least 6-9pm Tuesday, they'll be offering 10 TV screens, most of them working.

If you haven't tried Zing! pizzas, they're oblong, with several fun combos using fresh ingredients. "It changes depending on what is in season, what is popular, and what we feel like making," Ostow says.

The Sundance Kid includes turkey sausage, sundried tomatoes, carmelized onions and parmesan. He uses pepperoni made from hormone-free pork and vegetarian-fed beef, casein and gluten-free. The "Blue October" features a butternut squash sauce, baby spinach, caramelized onions, cherry tomatoes, mozzarella and blue cheese crumbles. It's smart pizza.

Candice Lang ('10) earns Fulbright to work in Kazakhstan

June 11, 2010

Currently foreign investments into the Kazakh economy are heavily focused in the oil and natural gas sectors. Thanks to a fellowship from the Fulbright Program, after graduation from BU Law, Candice Lang ('10) work in Kazakhstan for a year to encourage investment in other areas.

"I will try to create regulatory solutions to balance the direction of foreign investment into other sectors of the economy such as manufacturing, technology, or agriculture," she explained.

Sponsored by the United States Department of State, Bureau of Educational and Cultural Affairs, the Fulbright Program provides funding for students, scholars, teachers and professionals to undertake graduate study, advanced research, university teaching and teaching in elementary and secondary schools. She will be one of more than 1,500 students who receive a Fulbright U.S. Student grant each year to "study, teach and conduct research, exchange ideas and contribute to finding solutions to shared international concerns" overseas, acording to the grant Web site.

"My interest in the region began in high school where I studied Russian," said Lang. She went to University of Arkansas for a bachelor's in International Business, where she graduated cum laude and was a Merit Scholarship Recipient. "In college I studied abroad in Irkutsk, Russia and knew that I wanted to continue learning about this part of the world."

After graduation, she joined the Peace Corps, and was placed in Azerbaijan as a Community Economic Development volunteer. "I was placed with a local NGO and helped develop their programs as well as the programs of other local and international NGOs that were in the country," she said. "I did everything from teach business classes to small business owners, to research projects on how to improve efficiencies within particular product markets." Among other duties, she partnered with Adventist Development and Relief Agency's local vocational training center, and founded a career center. She was the only American in a rural small community where she helped out internally displaced people affected by the ongoing Nagorno-Karabakh conflict, she said. While there, she learned how to speak Azerbaijani.

But after two years there, Lang realized she needed more education to move into policy-level development work. At BU Law, she joined the International Law Society, and participated in the Africa Parliamentary Legislative Drafting Clinic, where she worked on improving the mobile banking industry for rural populations in Tanzania by harmonizing banking and telecommunications regulations. In the ABA Client Counseling Competition, Lang was a 2008 BU Winner, Northeast Regional Finalist. She was a summer associate at Gunderson Dettmer Stough Villeneuve Franklin & Hachigian, LLP, and and spent an earlier summer at the Legal Advocacy and Resource Center (LARC) in Boston.

Lang sees the Fulbright as the next step in her pursuit of a career involving foreign policy creation and implementation.

>>More about the Fulbright Scholarship

Reported by Sandi Miller

Ashley Anderson ('11) receives MA Black Judges Book Award

BU.edu/Law

Ashley S. Anderson, a member of the Boston University School of Law Class of 2011, is the BU Law recipient of the 2010 Massachusetts Black Judges Book Award.

This award is given to candidates who have demonstrated academic success and leadership skills. Anderson serves as the external vice president of the School's Black Law Students Association (BLSA), and she has been very active in service activities, including joining with others to start a new mentoring program at local high schools and serving as a co-director of the Orientation Service Day last August. She is cofounder and director of the Pay it Forward Mentoring Program, a member of LALSA (Latin American Law Student Association), a Moot Court competitor, and a Student Welcomer. Last summer, she worked at the Children’s Law Center of Massachusetts, and this summer she’ll be with Michael Best and Friedrich.

A native of Evanston, IL, Anderson received her bachelor’s in finance and operations management in 2008 from the Marshall School of Business, University of Southern California.

As BU Law Associate Dean for Student Affairs Christine Marx noted, “This is a very prestigious and competitive award. The Massachusetts Black Judges Conference is comprised of several renowned Massachusetts judges, who created this award to recognize the outstanding achievements of award recipients. Ashley’s academic excellence and commitment to service make her a truly worthy recipient of this award, and we are very proud of her accomplishments.”

A ceremony honoring Ashley and recipients from the other Massachusetts law schools was held April 15 at the John Adams Courthouse. Said Anderson, "It's an honor to be recognized by such a distinguished organization. BU Law has provided a wonderful environment to allow me to excel at academics, but also give back to my community. I thank the judges of the Mass. Black Judges Conference for continuing to pave the way and for their support."

Reported by Sandi Miller

BU Law Professor Named a Top 50 Woman in Wealth

June 11, 2010

Wealth Manager Honors Professor Tamar Frankel

Wealth Manager’s Web magazine recently named Boston University School of Law professor Tamar Frankel to its list of Top 50 Women in Wealth. According to WealthManagerWeb.com, these 50 women are “collectively responsible for the financial well-being of millions of Americans.”

The annual Top 50 Women in Wealth list recognizes women such as Professor Frankel as chief figures in the growing trend of women taking on senior roles in the industry and making important contributions to the field, both in advisory and executive roles.

At BU Law, Professor Frankel teaches and writes in the areas of mutual funds, securitization, financial system regulation, fiduciary law and corporate governance. She has published more than 40 articles and more than 10 books, including the recently released Law and the Financial System—Securitization and Asset Backed Securities: Law, Process, Case Studies, and Simulations, and the upcoming Theory of Fiduciary Law. She is also the author of The Regulation of Money Managers and Investment Management Regulation, Securitization, which was recently translated into Chinese, Fiduciary Law: Analysis, Definitions, Relationships, Duties, Remedies over History and Cultures; Trust and Honesty in the Real World, and Investment Management Regulation, among other books.

Professor Frankel is a graduate of Jerusalem Law Classes in Israel, and received her S.J.D. and LL.M. from Harvard Law School. She has taught and lectured at Oxford University, Tokyo University, and in Kuala Lumpur, Malaysia, and was a visiting scholar at the Securities and Exchange Commission and the Brookings Institute. She was an attorney in the legal department of the Israeli Air Force, an assistant attorney general for Israel’s Ministry of Justice, and the legal advisor of the State of Israel Bonds Organization in Europe. Professor Frankel joined the BU Law faculty in 1968, and she teaches and writes in the areas of mutual funds, securitization, financial system regulation, fiduciary law and corporate governance.

>>More on Wealth Manager Web site

Reported by Sandi Miller

Professor Stacey L. Dogan Receives Honorable Mention for Antitrust Article

BU.edu/law

Boston University School of Law Professor Stacey L. Dogan recently received an honorable mention in the seventh annual Jerry S. Cohen Memorial Fund Writing Award for antitrust scholarship. She was recognized for her article “Antitrust Law and Regulatory Gaming,” which she wrote with Stanford Law School Professor Mark A. Lemley.

Published in Texas Law Review in 2009, the article argues that the risk of regulatory gaming provides an example of the need for ongoing antitrust oversight of regulated industries. It addresses “product-hopping,” in which the branded company makes repeated changes in drug formulation to prevent generic substitution; manipulation of government standard-setting organizations; and price squeezes by partially regulated industries.

Professors Dogan and Lemley will be recognized at the annual conference of the American Antitrust Institute on June 24 in Washington, D.C.

The award was established in memory of Jerry S. Cohen, a founding partner in the law firm of Cohen Milstein Sellers & Toll PLLC of New York, Washington, D.C., Philadelphia and Chicago. Cohen worked as chief counsel of Senator Philip Hart’s Judiciary Subcommittee for monopolies and antitrust, and was also a principal founder of the Committee to Support the Antitrust Laws. Throughout his career, he worked on cases such as the British Airlines antitrust case, the Corrugated Container case, and the Alaska Pipeline oil spill case.

>>View Dogan's bio

Reported by Sandi Miller

Habeas corpus victory for Asylum and Human Rights Clinic

April 9, 2010

The Boston University Asylum and Human Rights Clinic, working with alumna Elizabeth Badger (’05) of Human Rights USA, succeeded on March 18 in a petition for habeas corpus in the District Court of the Middle District of Pennsylvania.

The client is a stateless Palestinian convicted under the broad material support for terrorism provisions of the USA Patriot Act. His computer company had worked with one of the Muslim charities the U.S. government has charged as a terrorist organization. "The client had worked with the charity prior to its designation as such," explained Professor Susan Akram. "Given his convictions and statelessness, we anticipated that the government would deem him non-removable, but subject to indefinite detention under 8 C.F.R. sec. 241.14."

The client had been held in immigration detention for 13 months, seven months past what the U.S. Supreme Court has determined to be a “presumptively reasonable period of detention in order to effectuate removal” in Zadvydas v. Davis.

In fall 2009, BU Law authorized the legal team to pursue the case, with the goal to free him from "indefinite immigration detention." Professor Akram worked alongside her student attorneys Jennifer Klein ('10) and Emily Tucker ('10), and with co-counsel Attorney Badger, mostly communicating with their client via conference calls and mail.

The client, detained in York, Penn., was not fighting his removal order. In order to help facilitate his removal, the client had applied to dozens of countries for a visa only to be rejected. It was also legally impossible for him to return to Israel or Palestine. “However, the government continued to argue that he was removable and that they had the right to continue to detain him even though they chose not to invoke the controversial national security regulations regarding indefinite detention,” said Klein.

In the end, Judge Muir of the Middle District of Pennsylvania agreed that the government could not meet its burden of showing his removal was reasonably foreseeable, and ordered the client's release within the next three weeks.

"We did not know how long the litigation would last, or what the government’s real interests were in keeping the client detained," said Akram. "Our client, his family and our legal team are too thrilled for words. Kudos particularly to student attorneys Klein and Tucker, with whom we worked closely in D.C., and our client's family, who were with us every step of the way."

Students in the Civil Litigation Program's AHR Clinic work for credit under the supervision of two full-time BU clinical faculty in the offices of Greater Boston Legal Services in downtown Boston. Students represent asylum seekers affirmatively in front of the U.S.C.I.S. (Department of Homeland Security), in removal proceedings before Immigration Court (Department of Justice), in appeals before the Board of Immigration Appeals (BIA) or the Circuit Court of Appeals, and in claims for release from immigration detention before the Federal District Courts. Students also handle Violence Against Women Act (VAWA) cases, temporary restraining orders in Probate and Family Court, and other immigration, humanitarian, and human rights-related cases. Because detained cases can take a long time to complete, and require significantly more student and supervisor resources than non-detained cases, the clinic does not handle more than one or two detained cases at any time. The clinic has a docket of two dozen cases, in different stages of administrative proceedings or litigation.

>>More information on Asylum and Human Rights Clinic

Reported by Sandi Miller

Opening day at Jerry Remy's

by Sandi Miller
Boston Restaurant Examiner

Well, it wasn't opening day, but it was the VIP and media opening day at Jerry Remy's new sports bar a block away from Fenway, on Boylston Street. It wasn't entering the hallowed ground of the Red Sox ballpark, but it certainly was fun. Mayor Menino was there to wish his best, throwing out "the first ball" to Remy a few steps away, as the crowd surrounded them.

For his part, Remy thanked the "investors who stepped forward, who saw the vision despite this economy." His partner, John O'Rourke, told the crowd of the idea he and Remy had for the restaurant five years ago. But it took awhile to secure financing. Remy, the color analyst for New England Sports Network, had also recently recovered from lung cancer surgery.

But the brick and dark-wood bar, which will be serving steak as well as bar food underneath a dozen or so big-screen TVs, was packed for Sunday's opener against the Yankees. It's already sold out of the 150 "season passes" -- at $500 each, which guarantees the buyer a table during every crazed home games that normally pack every sports bar in the perimeter, plus a beer and $25 of food per game. There's also season passes still available for away games. Remy also plans to sell similar passes for the Celtics, the Patriots and the Bruins.

For now, the restaurant offers a huge patio space along Boylston Street, and also an open window in the back for a view of Fenway a ball's throw away to at least hear the action if you don't have a ticket.

A long bar has a great beer selection including Bear Republic, Victory, Delirium Tremens, and the Remy Red Ale made by Ipswich Ale. The dining area has standing bartops as well as swanky half-rounds of leather banquettes beneath relatively tasteful displays of Sox memorabilia. Didn't get to try the actual menu, although James Beard award winning chef Todd Hall was serving sushi that we were told will eventually make it to the rooftop beer garden that's still under construction.

This is a great addition to the Fenway scene. Welcome!

Biltmore serves up great beer snacks in Newton

by Sandi Miller
Boston Restaurant Examiner

As they say, life is too short to drink uninteresting beer. It's also terrible to succumb to uninteresting appetizers. In Newton Upper Falls, there's a little oasis of fun cocktails, beer, and bar food.

The Biltmore's been around Newton Upper Falls in various forms since the dawn of the Prohibition era, sometimes with the name "Johnny's Biltmore," possibly as a speakeasy, definitely as a longtime dive your grandfather possibly stumbled out of. Jason Owens saw the charm in its bones and in 2008 fixed up the bar, polished the mahogany walls, painted the old tin ceiling a gorgeous copper, found some interesting period beer ads and gas pump decor, added a great jukebox selection. There's also 8 screens for sports fans. "When we opened, it was just me and the dishwasher, who came with the place," said Owens. His friends came to help out, and he grew the business a few menu items at a time. When a snowstorm hit, the place was so packed that Owens had to call in a catering company for seats and staff.

General manager Mike Stankovich came over from the Milky Way in JP and has been buiding up a beer menu that aims for the Publick House crowd -- he just added such brews as Lindemans Framboise, Mercury "Clown Shoes" Black IPA out of Ipswich, and Harpoon Oyster Stout, with Pretty Things "Fluffy White Bunny" Belgian Ale coming soon from Cambridge; tasting flights are available.

Cocktails come with 1920s names like The Bees Knees (gin, fresh lemon, organic wildflower honey). I tried the Old Fashioned, which is a bartop mason jar infusion of rye, bing cherries, orange zest, and sugar, and made with house-made bitters that Stankovich spends weeks making "just because we're really into it here." Even with a splash of soda, it is strong but fresh-tasting, with a nice fruit flavor. For a lighter drink, the Harvest Spritz – so named for the elderberries harvested by the monks who make the St. Germaine liqueur -- also featured Fresh Pomegranate Juice and sparkling wine. It was delicious with the clams casino, one of several especially tasty $5 bar bites created by Owens.

A Tennessee native, Owens offers some Southern dishes alongside New England seafood and burgers. He shuns the dated term "gastropub" in favor of "high-end pub food with a Southern twist." "We are a neighborhood place with higher standards than the average pub," said Owens, a self-taught chef who has been cooking before he was able to drive a car.

The signature Hog Wings are a riff on Buffalo wings -- marinated & grilled mini pork shanks tossed with BBQ sauce, braised for hours until they fall off the bone. They were terrific. But my favorite snack was the garlicky, buttery Clams Casino -- little necks from Capt. Marden's, served with an interesting bacon jam for a little extra salt. The hot dog sliders are marinated for extra flavor, and they're cute -- a custom-made, Canadian bacon-sized slice of Pearl hot dog on a slider bun, with a little sauerkraut and a relish-ketchup-mustard blend. There's smoked eggs with salmon and fried pickles, too. The challenging Ribs en Fuego are dry rubbed baby backs blended with very hot peppers. "If popele can't handle the heat, we give them a little Hoodsie cup" to cool off, said Stankovich.Added Owens," We really try to talk people out of the ribs, which makes them want it more."

There's also a raw bar with oysters, little necks and ahi tuna, and starters include a huge platter of crispy waffle fries dabbled with fresh ricotta cheese, bacon, and, says Owens, "to be really bad-ass," a fried egg on top. The menu aims for local and organic, so while there are apps like a $9.75 lamb lollipops, they are organic baby backs grilled with fresh herbs and with mint jelly. The chicken wings are Bell & Evans, tossed in reposado tequila hot sauce, served with a local bleu cheese.

There's a dining room as well for full meals -- I'd like to come back for the Chicken & Belgian Waffles entree with blueberry maple syrup over brunch, or the mustard catfish served over a pork shoulder hash and brussel sprouts.

Mostly a neighborhood restaurant, this place pulls in a huge Boston crowd for brunch; he's looking to open a second pub in Boston somewhere.

The Biltmore is also introducing their new "Beer Pairings" dinners. Tonight (March 22) is Cisco Breweries of Nantucket -- 4 beers paired with small plates. Featured Beers: Sankaty Light Lager, Grey Lady Belgium Witte, Whales Tale Pale Ale & Captain Swain's Extra Stout, for $30 p/p plus tax & tip. If you miss it, try to make the April 19th one with Berkshire Brewing Company, including BBC Pale Ale & the Coffee House Porter.

The Biltmore Grille: Open seven days a week for lunch and dinner til closing time, with Sunday brunch. 1205 Chestnut Street • Newton Upper Falls.

Celebrate Beer Day March 1; Sunset Grille raises a glass or 3

by Sandi Miller
Boston Restaurant Examiner

Sunset Grill owner Marc Kadish and a flight of beers, ready for National Beer Day.

Photo: Sandi Miller

Today, March 1, celebrate National Beer Day with your fave brewpub. This important holiday stems from the end of 75 years of prohibition in Iceland, in 1989. Raise a glass or four to our Icelandic friends -- It IS pretty cold in March, and beer warms the soul.

In my college days, Sunset Grill and Tap is where I discovered life beyond Miller High Life. Actually, it’s where I discovered that beer could actually taste good. So I went over to talk to chef/owner Marc Kadish about how they’ll be celebrating the holiday.

They’re offering 2- and 5-ounce 'Beer Flights' – ask Kadish or any other the wait staff trained in matching your taste buds to something other than Bud – there’s 125 beers on tap and nearly 400 micro-brews, perhaps the biggest beer selection around. Chase it with an extensive beer-friendly pub menu with specialties such as Beer Infused Chili, Raspberry Ale Marinated Swordfish Skewers and their famous Steam Beer Burger.

"We’re like the 365 day beer fest,” said Kadish, but that's ok, it's an excuse to round up your friends on a Monday.

For the first round, Kadish selected Troeg’s Nugget Nectar, which they just got in that weekend, a seasonal hoppy, earthy 9 percent alcohol beer that sells superfast; A session-style Kilkenny Irish cream ale “that you can pound and pound…it’s made with nitrogen rather than CO2"; Six Point Double Sweet Action, a 9% alcohol hoppy beer --- “I like to support that beer. It’s like two different beers, a pale ale and an IPA”; and Harpoon’s new Oyster Stout, made with a little oyster liqueur that Kadish would recommend with his mussels steamed in beer. “It’s not like you’re going to drink this beer and fine little bits of oysters in it. It’s not that prevalent.”

He’d match his Mexican dishes with something hoppy. For example, his chicken empanada, which has a homemade flaky pastry around a fajita-like chicken, was full of flavor and matched well with the Sweet Action and the Kilkenny. A rock-shriimp quesadilla sautéed in fajita sauce was overpowered a little by the Nugget, and in retrospect Kadish would have recommended a wheat beer, like the Dirty Blonde. The food, by the way, is bar food, but it’s bar food done just right. A basic lager goes with anything, Kadish said.

He admits that it'll be hard to choose flights tonight. “It’s like being a 5 year old in an ice cream store with 20 flavors,” he said. But the key is matching his 125 taps and tons of microbrew bottles with the customer's own preferences. For today’s Beer Day, it’s anything a customer wants. “We have Sam and Bud, and even those people I think we can get to try something," he said.

He also loves turning someone onto something new. For me, he pushed me toward a “sour” beer, a red Flemish wood-aged Duchesse De Bourgogne ale, which was slightly sweet with Belgian candy sugar, and fruity despite not being made with fruit. It went well with the juicy ribs, as did the Goose Island IPA, although again, thinking about it he would have liked to have paired it with a smoked Rouch beer if he still had some available. The sour beers he discovered during his recent tour of Belgian beerhouses and breweries. “It really opened my mind up, going there. I’ve beenpushing Belgian beers since we opened, but going there, it really kind of came together for me. Everyting is so fresh.”

One beer we tried later, the Southern Tier Chocolate, smells like chocolate syrup. “It’s like eating a Hershey bar.” We chased that beer with some egg-noggy ice cream he made with Sam Adams’ premium rare Utopia, one of the strongest beers ever brewed with an alcohol content of 25%. That ice cream is almost out, so get it while you can – the Utopia only comes out every couple of years.

He grew up drinking Colt 45s and Schlitz, but when he discovered Anchor Steam, everything changed. That beer is still his default beer. He tried brewing his own, but found it futile with all the great beer available at great prices available. Sometimes he'll bring in a beer that he ends up having to subsidize, since it's too expensive for his regulars. He figures if they'll come in for a $12 beer that he's charging $8 for, he'll make up for it with other $5 beers. It's all about providing a variety of beer, about making it fun,he says.

There’s a few regulars who have been coming since it opened more than 20 years ago, and there’s always the new college kid who discovers life beyond the kegger. Many go on to earn punches in their beer cards to earn Tshirts and the like; it’s impossible to have tried all the beers on tap or in the cooler, since Kadish likes to change up the selection regularly and keep his inventory fresh. “We either use it or cook with it,” he said. It’s easier when he gets 5-gallon kegs, which is only 40 pints.

But he's also a chef who knows his food.

“Some beers will ruin your taste buds for food, because they are super, super flavorful,” he said. So you really do need a beer sommelier to match a beer to the food you’re eating. The menu is geared toward beer lovers, though, with classics like the nachos and burger sliders. “There’s no right or wrong,” he adds. “M&Ms go with anything.” Fruit beers, such as the peach Lindeman’s Peche we tried, is trickier to match; I’d prefer it to end a meal rather than order dessert. There’s so many choices, so many things to try, that it was a good idea to do the flights.

Kadish recommends the flights because there's always something new to try. After doing this for so many years, he's still excited about what craft brewers are coming out with. "Every year it gets more interesting," he says, because beermakers are trying new things like using wood barrels and bourbon barrels. “I'm just excited about how it’s so exploded, how beer makers get more and more creative every year. There’s a place in Michigan that makes a peanut butter and Jelly porter, and a key lime pie ale. I love that creativity. It’s not the best beer out there, but it’s great."

Head's up: the flights are always available at Sunset Grille; also keep in mind their upcoming St. Patrick's Day menu,complete with green beer. Yes, Kadish knows it's sacriledge, but it's also fun.

Dustin Guzior ('10) and Ariel Soiffer ('10) win ABA’s National Negotiation Competition

February 12, 2010

Dustin Guzior and Ariel Soiffer

Dustin Guzior ('10) and Ariel Soiffer ('10) win ABA’s National Negotiation Competition

Class of 2010 students Dustin Guzior and Ariel Soiffer won the 25th annual Negotiation Competition National Finals. The competition was held by the American Bar Association’s Law Student Division February 5-6, 2010, at the ABA Midyear Meeting in Orlando. This is the first BU Law team in the history of the ABA competition to win the national title.

Soiffer and Guzior advanced to the National Competition after excelling in both the BU Law competition and the New England Region 1 competition. At the two-day National Finals, they competed against 24 teams, and ranked sixth among the 16 teams making it to the semifinals.

“We managed to pull an upset and advance from our seed, to be one of the four teams that made it to the finals,” said Soiffer. “We went up against the team that was ranked first in the two beginning rounds—they had almost perfect scores in the first two rounds.”

The competition simulates legal negotiations in which law students, acting as lawyers, negotiate a series of legal problems. The simulations consist of a common set of facts known by all participants and confidential information known only to the participants representing a particular side. All of the simulations deal with the same general topic, but the negotiation situation varies with each round and level of the competition. This year’s tournament theme was “Labor & Employment Law.”

In the final round, Soiffer and Guzior represented a law firm for the Republicans, while their opponents represented a law firm for the Democrats, in a fictional state called Orechusetts where the Democrats have a 55-45 majority in the Legislature.

“Our problem was to work on a bill dealing with arbitration clauses before a legal dispute commences, in the employment, franchise and consumer context, as well as whether unions might give up their statutory right to sue based on arbitration clauses,” said Soiffer. “Our opponents had two choices: build a bill with us, or build a bill on their own.”

Added Guzior, “Our client gave us a choice: destroy the bill or collaborate in a way that the bill would be completely bipartisan. We ultimately went with collaboration, and that's what got us the win. If you're doing it right, the negotiation should be about sharing ideas, not fighting over who gets what—of course, we didn't hesitate to advocate zealously if the other teams wanted to go that route. At the end of the day, we were the most flexible. There's no doubt that we were underdogs in the competition, and our win was a wonderful surprise.”

The pair thanked their coaches, Nadia Oussayef (’11) and Stephen Pessagno (’11), student directors and coaches John Yarwood (‘10) and Ben Boudreaux (‘10), and BU Law Visiting Professor Ilana Hurwitz, who helped prepare them for the competition.

Soiffer and Guzior will represent the United States when they compete at the International Negotiation Competition in July 1-4, 2010, to be held at Bond University on the Gold Coast of Australia. "We're excited to see what other countries bring to the table,” said Guzior. “It will be a totally different game, and we plan on spending a lot of time researching what other countries expect out of a negotiation pairing."

After graduation, Soiffer will join Wilmer Cutler Pickering Hale & Dorr LLP in Boston, and Guzior will go to NYC to work for Sullivan & Cromwell LLP.

Each year, BU Law students compete in the ABA Negotiation and Client Counseling Competitions. BU Law holds two alumni-judged intraschool competitions to choose teams that serve as regional representatives. These competitions are part of BU Law’s writing and advocacy programs, are judged by alumni, and are directed by a student board of directors (who serve as the teams’ coaches at the regional and national levels).

Reported by Sandi Miller

Winter recipe from ZaZa: Lamb Osso Bucco and Risotto

by Sandi Miller
Boston Restaurant Examiner
The word ZaZa means “plenty for everyone,” and while the Za Za Restaurant & Nitery in Saugus seems to be best known as a nightclub that gets busy after 10pm, it's also a casual dining restaurant with huge portions of food, mostly Italian dishes. Formerly a chef at Stella in the South End, Chef Manrique Alvarenga cooks up Italian specialities.

Saugus seems to be best known as a nightclub that gets busy after 10pm, it's also a casual dining restaurant with huge portions of food, mostly Italian dishes. Formerly a chef at Stella in the South End, Chef Manrique Alvarenga cooks up Italian specialities. One night, he put a spin on the osso bucco recipe by using fork-tender lamb shanks braised with garlic, wine, basil and plum tomatoes served over risotto. Manager Chris Rozzi recommended a glass of Michael Pozzan Winery's Cabernet Sauvignon Annabella cabernet, a wine that kept up well with this flavorful dish.

By the way, don't resist the table's freshly made warm bread sticks; if you're really hungry, start off with a veggie antipasto, or their fabulous "tapas" platters -- coconut shrimp, pan-roasted gnocchi sauteed in sage butter and pancetta, crabcakes, Italian sausages over broccoii rabe, and lollipop artichokes. Also try the baseball-sized aranchini rice ball -- so hard to find outside of the North End, these are filled with peas, asiago cheese and bolognese sauce and crunchy panko crust.

I didn't have room for dessert, but I did make room for the Espresso Martini -- Stoli Vanil, fresh espresso, Kahlua, and Bailey's Irish Cream, topped with espresso beans. It's like a Mudslide, only this didn't make me as sleepy. They have a very fun drinks menu, with the Asian Pear martinis one of the most popular.

Early birds can choose from 10 dishes for $10 Mon-Wed 3pm-close, or Thursday-Saturday 3-6p.m.: surf and turf, pork tenderloin in mushroom marsala pomodoro sauce, butternut and amaretto ravioli in a brown sugar-sage butter cream sauce and shrimp; veal bracciolatini, and other dishes. There'll be Super Bowl specials on Feb. 7 -- 8 high-def flatscreen TVs, all-you-can-eat prime rib buffet, give-a-ways, raffles, and drink specials; and look for Valentines specials such as lobsters sautéed with early spring vegetables in a sambuca cream sauce, and Godiva Caramel Tinis. You can still stay late for dancing, to burn off all these calories. And good news for Saugus party-types: the town isn't rolling back closing time to 1a.m. after all.

Lamb Osso Bucco

Ingredients:

• 6 16 oz. lamb shanks
• 4 28 oz. cans of peeled plum tomatoes (mashed by hand)
• 1 lg white onion, quartered
• 2 lg carrots cut in 1-2 inch chunks for braising
• 1 head of celery cut in large pieces
• 1 bunch chopped fresh basil
• ½ cup olive oil
• 2 tbsp minced garlic
• 2 cups white wine
• 3 cups beef broth
• 1 orange, sliced
• 1 lemon, sliced
• Flour for dusting
• Salt & pepper to taste
• Vegetable oil for frying (approx 1 cup)

Directions:
1. Coat lamb shanks with flour & salt and pepper and fry until brown on both sides.
2. Place lamb into deep hotel pan for braising.
3. While waiting for lamb to brown, combine garlic, olive oil, white wine & beef broth in sauce pan and sauté garlic is browned, then lower to simmer.
4. Place vegetables, basil and tomatoes in pan with lamb, add sautéed garlic mixture over top.
5. Place sliced orange and lemon slices on top and braise in oven for approx. 2 hours @ 325 degrees.
6. When meat falls off bone, osso bucco is ready to be removed from oven and enjoyed!

Risotto

Ingredients:

• ½ cup diced white onions
• ¼ lb butter
• 2 lbs Arborio Rice (risotto)
• 6 cups chicken broth

Directions:

1. Sauté onions with butter. Add risotto & chicken broth.
2. Cook on low to medium heat until boiling.
3. Remove from heat and cover until all liquid is evaporated.

Place risotto on plate and top first with lamb shank. Pour sauce and vegetables over entire dish.
* Vegetables may be removed from braising pan and pureed for a thinner sauce if desired.