At a packed Parish House last week, dozens of residents got a lesson in how not to get caught in the Web of deceit.
Beacon Hill Village hosted a well-attended Internet safety workshop, which featured advice from Cambridge Trust Company Security Officer Charles E. Samour and Information Security Officer Steve Hall.
The talk went late, as many residents peppered Samour and Hall with plenty of questions about banking online, password protection and other ways that doing business online can make one vulnerable to Web pirates.
“I’m so glad I came,” said Marie King of Cambridge. “I liked the websites and other resources they gave us.”
The workshop ranged from warnings about Nigerian princes offering subscribers thousands of dollars in exchange for “processing and tax” fees. “Once you cash a check, you are legally responsible,” said Samour, who added many of these schemes are simply money laundering via wire transfers.
Bottom line, said Hall, “If it seems too good to be true, it probably is.”
The speakers urged the crowd to invest in firewalls and virus protection, especially a paid, customer-service friendly paid service such as McAfee and doing business only with websites that start with an https: (the ‘s” stands for security).
Being concerned about Internet safety should be routine.
“You wouldn’t think of driving without a seatbelt,” said Samour. “Would anyone here buy milk without checking the expiration date?”
The safest passwords are at least eight characters long, and shouldn’t be common words. Use numbers and letters. “FBI passwords are 20 characters long,” said Hall.
Never write down a password. Instead, devise a clever scheme, such as using a dollar sign ($) for the letter “S,” an @ for an “a,” and so on. For example, “Beacon Hill” would be “8eacon Hi!!”
However, be safe. “Never share your scheme on how you created your password,” said Hall, whose wife uses Welsh, an uncommon language, for her passwords. “’Red Sox’ is a really, really bad password.”
Never give your password to someone requesting it in an e-mail. Banking institutions will never contact you via e-mail for sensitive information. NEVER give your Social Security number or similar personal identifying information to anyone online, or at least be very, very stingy with that number, he said. “It’s like gold to a thief,” said Samour.
Other tips included investing in a shredder; always back up your data with an external hard drive, DVDs or online service; know who the contractors are who are coming into your home; never leave personal information lying around in the open; use a locked mailbox; don’t keep valuables in your car, or at least not in plain sight; check your home alarm system and door locks; and if you are the victim of fraud, contact the police and the Federal Trade Commission, and place a “fraud alert” on your credit report.
Recommended websites include: http://fakechecks.org, http://ftc.gov/bcp/edu/pubs/consumer/idtheft/idt07.shtm and www.ic3.gov/default.aspx.

CAPTION: A missing brick on Charles Street near Pinckney Street.

The sidewalks along Charles Street are historic and beautiful, except when they are marred with missing and broken bricks. Then it's a hazard that is keeping many off the street.
"I cannot walk that street anymore," said one elderly woman who complained how hard it is to navigate the bumpy sidewalks on Charles Street. "It's just not safe."
There are a few sidewalks last week that were also slippery with ice, but it's the missing bricks that create path to area businesses that's treacherous, unable to be shoveled or sanded.
As it turns out, the city is paying attention. Department of Public Work's (DPW) Frank O'Brien asked the Beacon Hill Civic Association Clean Beacon Hill Committee to identify any area street and sidewalk that needs immediate work, and the committee placed Charles Street at the top of its to-do list, said BHCA Director Suzanne Besser.
"My understanding is that the work would take place if there is a small window of good weather enabling them to focus on road work rather than snow plowing," said Besser.
According to a spokesman in Councilor Michael Ross' office, many of the bricks have been replaced or repointed already, including along the even side of the street, in front of 92-112 Charles St., and also 116, 144, 158 and 160 Charles St.
"Last year, the Department of Public Works started fixing up the problem areas on Charles Street. Unfortunately, there are only so many projects the DPW can take on in the warm weather, so not every area that was identified was fixed," said Ross' communications director, Amy Derjue. "When the weather improves, they will start fixing the street up again."
Beacon Hill Business Association (BHBA) Executive Director Ellen Rooney has had fallen a few times, slipping on residential garbage on the sidewalk. "I've heard secondhand talk of some frightening falls," said Rooney. "Anything that the city can do to remedy this unsafe situation would be welcome.

Maybe you heard that Tollhouse cookies started here. But did you know that the first chocolate factory started in Dorchester? That we invented the hot fudge sundae?
Learn about all things cocoa with a three-hour narrated tour of Boston chocolate purveyors. If you're lucky, you can book a tour for this Valentine's Day, or at least give your sweetheart tickets to a future tour.
On a tour which I took recently, tour guide Jeff Semeraro takes a trolleyful of us chocolaholics on stops to three dining rooms for chocolate treats, but first, he starts with a little lesson in chocolate.
Visitors get a taste of chocolates from Beacon Hill Chocolates, and Somerville chocolate company Taza Chocolate, the only maker of 100 percent stone ground chocolate in the United States.
Semeraro taught us that the higher the cocoa content, the healthier chocolate can be. For centuries, some civilizations considered chocolate to have medical value, and there's some truth to that, he said. It's an antioxidant, among other things, but stick to the darkest chocolates.
We learned about where chocolate comes from, and we looked at photos of the chocolate-making process and cacao trees. He passed around cacao pods with beans inside. It takes 400 pods to create one pound of chocolate, he said.
Between stops, the tour guide also taught us the origins of Hershey's, Mars Bars and M&Ms, Lindt, and other famed chocolatiers, about the ancient Aztecs who literally killed for hot chocolate, and what white chocolate is made of. We learned about the virtuousness of Cadbury and Hershey, the patriotism of Mars bars, and where the origin of the heart-shaped valentine box.
Speaking of valentines, chocolate IS an aphrodisiac. "It is more than a myth," said our tour guide. "It does increase the libido."
Chocolate in milk arrived in the colonies at a local pharmacy, and later, a Boston entrepreneur invented a method of grinding the beans, at the Baker factory in Dorchester. "Since the American Revolution, not much has changed in the world of chocolate," said the guide.
Our trolley arrived first at the Sheraton entrance to the Prudential Center, where a Chef Magnifique greeter ran up to our door, welcomed us and walked us to the elevators.
From 52 floors high, the chef seated us, and we dined on chocolate pastries and sipped tea while enjoying the vast city view in a private dining room. The dessert changes weekly. We had three pastries, including an espresso mousse with pistachios and gold leaf on gingerbread crust.
The next stop was at the Omni Parker House Hotel, the oldest continually operated hotel in the U.S. We were warned to not ask for tempting seconds of their famous Boston creme pie -- we needed to pace ourselves for the rest of the trip. He also recommended that we drink plenty of water to help our digestion.
The Omni's director of marketing gave a brief history of the hotel, relating stories about famous guests such as John F. Kennedy, former workers that included baker Ho Chi Min and waiter Malcolm X, along with trivia about the hotel's famous rolls, scrod and pie.
Last stop: The Langham's unique Chocolate Bar buffet, which is celebrating its 20th anniversary and now offers more than 170 desserts - whipped and fudgy, frozen and warm, baked and flambee'd. Offerings change, but this week included chocolate crème brulee, a chocolate fountain, French Opera Cake, Chocolate Risotto with pomegranate seeds, several flavors of hot chocolate, a penny candy stand, and a Make Your Own Chocolate Bar stand with such ingredients as ginger, sesame seeds and pistachios. There's even gluten-free and sugar-free offerings, vegan items, and for an extra fee, chocolate martinis.
"It's more than a buffet," said our host. "There are tables and tables of chocolate."
With all those choices, there were several methods of attack. The waitress, Mesut Coskun, recommended walking around the room to scope out the offerings, and told us that we should definitely try the chocolate bread pudding with caramel sauce and the hazelnut crème cake.
Some tour guests decided to have just a few desserts.
A 5-year-old visitor was happy with the cotton candy dusted with cocoa, and a chocolate crepe stuffed with gummy bears. This writer filled her plate a few times with about 20 items, and had the tiniest bite of each to taste as much as possible in the hour we were there. The favorite: tres leches mousse.
The tour guide wrapped up with a list of his own favorites - Green and Black's, Chick's Chocolates, and Dagoba, and a final nod to another great dessert spot not on the tour, Finale's at the Park Plaza.
Semeraro leads other tours, but loves this one, which has been running for 12 years. "I try to tell people that chocolate is not just something we consume, but it's a healthy treat that helps with heart circulation," he said.
What better gift for your heart's desire than chocolate - or a chocolate tour?
Tours run every Saturday through April 25, twice a day at 11 a.m. and 12:15 p.m. as departing from the Trolley Stop Store at the corner of Boylston and South Charles streets. Each three-hour tour is $80 per person. Advance reservations are required. Call 617-269-7010.

Sure, the nicest restaurants will be serving some of the nicest meals this Saturday. But what would a chef make his honey if they were staying in?
Avila Executive Chef Rodney Murillo recommends keeping dinner simple.
Appetizer: Start with a few easy cold appetizers, such as shrimp cocktail and tuna tartare. “Oysters are too complicated at home,” he said. “Go to Formaggio Kitchen in Cambridge for some artisanal cheeses and a loaf of fresh bread.”
First course: He’d include a simple soup, such as butternut squash and apple, which he says is easy to make, and the ingredients are cheap.
Main dish: Do the classics: filet mignon and lobster, or lobster macaroni and cheese.
Dessert: “If you’re not a baker, slice up some apple and sauté with sugar and butter, carmelizing them for five minutes,” he said. You can also saute banana slices in Frangelico. Serve either one over Toscanini’s Tahiti vanilla ice cream.
Wine: “A nice rioja. People are so into the French and Italian wines. You have to give them a break.”
Restaurant Valentine’s Specials: Avila is offering bottles of Veuve Clicquot Brut Yellow Label for a very affordable $50, to go with a four-course dinner of Mediterranean treats.



Legal’s Park Plaza chef Chris Cowen also likes the lobster macaroni and cheese idea.
Main dish: Truffled mac and cheese with lobster. “It’s homey comfort food,” he said. “It’s easy to make. Something like this, it’s five ingredients, but when prepared, it’s the best,” he said. Serve with steak.
Side: Small salad. “Keep it simple,” he said, advice that Legal’s follows as well. “We never try to over-accentuate other ingredients.”
Dessert: Crème brulee using Tahitian vanilla, lemongrass and ginger.
Wine: Sonoma Russian River chardonnay, risirva Dulcae Chianti

box:
Legal’s Chef Chris Cowen’s Truffled Lobster Mac and Cheese
Two quarts of Béchamel base, add 1 cup fontina, 1 cup Monterey jack, 1 cup gorgonzola, shredded. Add a can of truffle peelings. Mix about six ounces of cooked cavatelli with six ounces of cheese sauce, four ounces of already cooked lobster meat.
In a dry casserole dish sprinkle seasoned bread crumbs, panko or seasoned Progresso bread crumbs. Bake in 350-degree oven 15 minutes to heat and brown top.
“For huge fans of truffles, drizzle white truffle oil on top,” said Cowen.
Gently fold in English peas, or green peas, for a little texture.



Toscano Ristorante
Main dish: Chef Samuel Gomez said you can’t go wrong with filet mignon, while chef-trained owner Andrew D’Alessandro prefers braised meats for his sweetheart, such as an osso bucco or short ribs
Side: Caprese salad and risotto
Dessert: Crème caramel dessert
Wine: A bottle of a Tuscan red like Brunello.




Restaurant L’s Marc Orfaly insisted the best way to impress one’s valentine is to catch your own meal, like hunting for venison. “That’s the aphrodisiac, the chase.”
For those who’d rather buy their food, he recommended not spending so much time in the kitchen. “Buy prepared as much as you can, so you can spend more time with your loved one,” he said.
Appetizers: “Oysters and caviar and are a no brainer,” he said. Also, clams casino. A pappardelle pasta with sea urchin, butter sauce and lemon chive tossed in at the end, with a scoop of caviar on top. A crab cake – sauté a little onion and pepper, add crab, aioli or Japanese mayo, toss in one egg, then dip into an egg wash and dredge in panko crumbs and pan fry. “Or if you’re scared, you can broil it, but pre-toast the bread crumbs in butter, on a sheet and pour crumbs on top.”
Main dish: Red meat, like a rack of lamb or sirloin
Side: Spinach salad
Dessert: Hot chocolate cake
Wine: start with Billecart-salmon Brut Champagne, serve a cabernet with dinner, and for dessert, Veuve Cliquot demi sec, a Bonnie Doon dessert wine, or a sauterne.




Peter DiNapoli, manager of Lucia Ristorante in the North End, said his wife is “very picky about what she eats. I can’t just make a dish of spaghetti.”
Appetizer: Foie gras, from Eurogourmet in Chelsea, served with homemade orange strawberry jelly with a champagne reduction, on homemade crostini.
Wine: With appetizer, a moscato; with first course, white Teruzzi Vernaccia San Gimignano Toscana 2006; main course, a Barbera or Barolo wine.
First course: Homemade tagliatini or risotto with seafood
Main course: Grilled jumbo shrimp in a puffed pastry crust, or a filet mignon.
Dessert: Panna cotta or tiramisu. “I’d do a chocolate soufflé, but those are the only desserts she likes,” he said.


Nebo owners Carla and Christine Pallotta
Appetizer: Salumi platter filled with fresh meats, such as proscuitto, capacolla, and breseola, along with a few nice cheeses, such as pecorino.
First course: Fresh spaghettini with basil marinara
Main: Grilled baby lamb chops
Side: Arugula salad with shaved parmesan
Dessert: Two slices of homemade bread dipped in cinnamon and sugar, spread with a mix of Nutella and dark chocolate, and grilled in butter, grilled-cheese style. Serve with a scoop of cappuccino ice cream from Christina’s in Cambridge.
Wine: A Barolo with dinner and a moscato to finish.
Restaurant offerings: A five-course dinner for two, with Sangria, for $85.

Sending the wrong message

The proposal to raise the restaurant tax by 1 percent is sending the wrong message at the wrong time. People have cut back dramatically on discretionary spending, in this case, dining out. An article appeared in the Wall Street Journal that focused on the number of high profile restaurants from coast to coast that have closed due to loss of business. Locally, some restaurants have closed for lunch.
Everyone is feeling the effects of this recession, and it will only get worse. Cities are just now grappling with desperate solutions to close the gap in local aid cuts for the current fiscal year while preparing for more drastic cuts in municipal services next year. The carrot for raising the meals tax that Governor Patrick is holding out is that cities and towns can also tax restaurant receipts by an additional 1 percent.
From the state level to the city level, the way that services are delivered must be re-thought. Simply to say that we must pay more taxes isn’t the answer.
The Boston Globe has started to question the $72 million that is being spent for busing children to various schools in Boston. In Los Angeles, busing no longer occurs, not only to save money but also to give parents more access to their children’s education. Think of the difficulty using public transportation for a parent who lives in Roxbury to get to East Boston to meet with the child’s teacher.
This is one example of possible savings that should be considered. There are many more ways to run efficiently, if people seriously want to start talking about that 800-pound elephant of waste sitting on the steps of the State House or City Hall.
In our lifetime, we have never seen a fiscal meltdown like we are now experiencing in the United States and globally. When institutions like Bear Stearns or Lehman Brothers cease to exist and Merrill Lynch and Bank of America can lose $50 billion of value in one quarter, there is something wrong. All these disasters are occurring while the federal government is pumping hundreds of billions of dollars into the economy.
The old ways of just raising taxes to fund a bloated government is no longer the right way. We say to Governor Patrick, “We can do better.”