Thursday, January 29, 2015

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Bergamot Chefs Keith Pooler and Dan Bazzinotti along with Beverage Director Kai Gagnon will make Valentine’s Day even more romantic with their aphrodisiac inspired multi-course menu. The Valentine’s Day menu includes six courses for $95 with a wine pairing available for an additional $60.

The menu includes:

First Course:
Broiled Oyster with poblano pepper, sweet potato and black barley
Second Course:
Scallop Sausage with fennel, blood orange, mascarpone, and Marcona Almonds
Third Course:
Lobster with avocado, yellow-eyed peas, grilled vegetable mole
Fourth Course:
Pomegranate Glazed Quail with Sausage, Broccoli, and Garlic
Fifth Course:
Long Island Duck Breast with Bread Pudding, Pickled Persimmon, Maitake Mushrooms, Walnut, and Chervil
Sixth Course:
Chocolate Éclair with apricot, burnt sugar, hazelnut, orange and chocolate sorbet

WHEN: Saturday, February 14. Seatings begin at 5pm
For reservations, please call 617-576-7700.

2) Puritan & Co. Chef/Owner Will Gilson and his talented team pay homage to Italy’s Bubble Belt in the next installation of “Wine Wednesdays”. On  Wednesday, February 4, at 7pm, Puritan & Company offers guests a taste of Italy’s Bubble Belt that includes everything from frothy reds and sparkling whites. The wine dinner is $65 per guest and reservations are recommended. Featured wines include Lambruscos and natural-made wines from Piedmont, Liguria and Veneto. Each wine will be paired perfectly with small plates prepared by Puritan and Company’s award-winning kitchen staff.

The selections featured are:
Podere il Caliceto, Emilia-Romagna:
2013 Bianco dell’Emilia “BiFri”
2013 Lambrusco di Sorbara “Falistra”
Fondo Bozzole, Lombardy:
2013 Lambrusco Montovano “Incantabiss”
2013 Montova Rosso “Le Mani”
2013 Vino Spumante Rosato “Cocai”

For reservations, please call (617)-615-6195

3) It’s Mardi Gras in New England which generally means restaurants will be adding the word “Creole” and “Cajun” in front of dishes on menus everywhere. But, how true is this to authentic Mardi Gras fare? Chef Paul Turano, chef/owner of Tryst restaurant in Arlington, has taken it upon himself to bring authenticity to his special Mardi Gras dinner being held on Tuesday, February 17, from 5pm-10pm.

Served in addition to Tryst’s regular menu, Mardi Gras diners can look forward to experiencing a three-course prix fixe menu available for $30 per person featuring items such as blackened catfish with red beans, rice & celery root remoulade, fried green tomato “BLT” with pork belly, lettuce & ranch dressing and Cinnamon-Sugar Beignets with Cinnamon-Bourbon caramel and milk jam. That’s not all, guests will be able to enjoy authentic cocktails and Hurricanes galore.

Reservations are strongly recommended so please call 781-641-2227.

4) On Tuesday, February 10, at 6:30pm, Legal Harborside will team up with Cyril Chappellet, Chairman of the Board of Chappellet, to host an exclusive four-plus-course wine dinner. Located in the heart of Napa Valley, the Chappellet family’s romance with Pritchard Hill’s vineyards started more than four decades ago when Donn and Molly Chappellet first glimpsed its magnificent vista of forests and wildflower-filled meadows. From these vineyards, the Chappellets have been crafting extraordinary, age-worthy wines since 1967. The rugged terroir has become legendary for producing wines with great intensity and depth—qualities that define the world's finest Cabernet Sauvignons. As a result, Chappellet wines have consistently received the highest praise from critics, and are sought after by the world's premier collectors.

The menu will be presented as follows:

Duck Liver Mousse (apricot mostarda, toasted brioche)
King Crab (Meyer lemon panna cotta, pickled fennel)
Speck Wrapped Pears (local honey, hazelnut crumble)
Lobster Cappuccino (tarragon foam, puff pastry)
Chappellet “Donn Chappellet” Signature Chardonnay, Napa Valley, 2013
West Coast Geoduck Clam (torched sashimi-style, winter melon, guava vinaigrette, shiso leaf)
Chappellet “Molly Chappellet” Signature Chenin Blanc, Napa Valley, 2013
Moroccan Braised Lamb Belly (pomegranate molasses, stewed chickpeas, sumac-scented yogurt)
Chappellet “Donn Chappellet” Signature Cabernet Sauvignon, Napa Valley, 2012
Creekstone Farms Charred New York Strip Steak (brown butter sunchoke purée, smoked cipollini butter, black garlic bordelaise)
Chappellet “Pritchard Hill” Cabernet Sauvignon, Napa Valley, 2011
L’explorateur Triple Crème Cow’s Milk Cheese (chocolate brioche, kumquat preserves, minus 8 vinegar)
Chappellet Zinfandel, Napa Valley, 2012

COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

Wednesday, January 28, 2015

Blue Kudzu Sake: Artisan Brewering In Asheville

Kanpai y’all.”

As the popularity of Sake grows in the U.S., interest in establishing Sake breweries within the U.S. also has risen. Initially, these breweries were primarily on the West Coast, in California and Oregon, but they have now spread all across the country, from Texas to Minnesota. There are ongoing plans for Sake breweries in Maine, Massachusetts and Connecticut. In the South, there are 2 breweries in North Carolina, with plans for additional breweries in other Southern states. I'm intrigued by these new, artisan Sake breweries, and wish them the best.

This past December, I learned that Mary Taylor, one of the four partners of the Blue Kudzu Sake Company in Asheville, North Carolina, had ties to Stoneham, Massachusetts (the town in which I live), For the Christmas holiday, Mary was planning to travel to Stoneham, to spend some time with family. Mary and I spoke, and she was able to spare some time to visit me, to talk about Blue Kudzu, and share some of their Sake. It was a pleasant and informative visit, and I came away with a vision of the potential of this Sake brewery.

The four partners of Blue Kudzu include Mitch Fortune, Cat Ford-Coates. Mary Taylor and Preston Coleman, who had been bartenders and the first three had also been homebrewers. They ran a regular dinner club, where each of them would choose a specific dinner theme. For one of those dinners, in 2010, Mitch chose a Japanese theme, and during that dinner they drank a good amount of Sake, including some Momokawa, which is made by SakeOne in Oregon. During their dinner conversation, they discussed trying to brew their own Sake, figuring that if it could be done in Oregon, that they could do it in North Carolina too. I'm sure the challenge appealed to them, the next step in their homebrewing interest.

They began researching how to homebrew Sake, and started experimenting, eventually creating a Sake which they felt was delicious. Their passion for Sake grew and they eventually desired to construct a full-scale, commercial Sake brewery. Mitch, the head brewer, even traveled to the Oomuraya Brewery, in the Shizuoka Prefectuire of Japan, to learn about Japanese brewing techniques. This brewery produces the well known Wakatake Onikoroshi Sakes, some of my favorites.

After numerous difficulties and obstacles, Blue Kudzu finally opened in October 2013, though their first Sake wasn't sold until May 2014. For example, obtaining all the necessary permits took about three times longer than was expected. Why did they choose the name "Blue Kudzu?" The "Blue" refers to the Blue Ridge Mountains where Asheville is located. Kudzu, which was originally imported from Japan, was initially planted to help prevent erosion, and it was also beneficial to the soil. However, it is sometimes seen as an invasive species, a nuisance, especially by older people.

Sake availability in North Carolina is very limited, but Asheville has been an excellent choice for the location of a Sake brewery. First, Asheville is a significant craft-brewing center in the Southeast region, having more breweries per capita than any other city. There are over 20 craft breweries in Asheville, which now includes two Sake breweries, and the people of Asheville love to support local products, Premium Sake is usually gluten-free and that is also an important aspect for the people of Asheville. Gluten-free menus are very prevalent in the city, and gluten-free products are in great demand. Finally, it is claimed that North Carolina may have the highest number of Asian restaurants per capita, and that means Sake can easily fit many of their menus.

As Blue Kudzu is still a small operation, producing about 500 cases annually, the four partners generally work under many different hats. Mitch is the head brewer, though Cat and Mary both assist in brewing. They use Calrose rice, from California, and have it milled before it gets to their brewery. Their water comes from the mountains and their production techniques reflect Japanese methods. It is challenging for them to acquire brewing equipment on a budget. For example, they currently use a laborious hand press, and hope to some day purchase a mechanical press which will save them much effort.

They are seeking consistency in their Sake production, though they are also engaged in frequent experimentation. For example, they have been trying to create some new flavors of Sake, pondering working with different types of rice, as well as working on creating carbonated Sake. They have even been working on packaging Sake in pouches, making it easier to carry when traveling. It is important to them to attract newcomers to Sake, to give these people a reason to try and enjoy their Sake.  

Mary mentioned that it is a challenge to educate the general public about Sake, a sentiment I have often voiced as well. There are many misconceptions about Sake, and it can take time and effort to get people to realize the truth about Sake. Mary stated that she would like the public to know that brewing Sake is a lengthy and laborious process, that it is not quick and simple. She also would like them to know the versatility of Sake, such that it works well in cocktails too. These the the same challenges that everyone else making, selling or promoting Sake face.

You can visit their brewery, which has a small tasting room and restaurant, which is open for lunch and dinner. They recently hired a new chef, Connor O''Dea, and try to utilize local ingredients to create Asian-inspired dishes, from Sweet Scallion Buns to Ramen. Besides selling their own Sake, they also sell about 20 other Sakes by the bottle.

Three Sakes are currently available for purchase, including the "Spirit of the Sky" Junmai Ginjo, "Thundersnow" Ginjo Nigoti, and "Snow Bunny" Coconut Ginjo Nigori. Each is sold in a 750ml bottle for $25. Interestingly, their Sake uses Nomacorc synthetic corks as a closure, rather than the usual screwcaps. Sake cannot use regular corks as it would adversely affect the product, but the synthetic corks don't cause that problem. Mary brought me samples of the Spirit and the Thundersnow, but not the Snow Bunny. The Snow Bunny is a sweet Sake, meant to be an introduction for those who prefer sweeter alcohols. It might also be a good mixer for certain cocktails, like a Sake Pina Colada.

The "Thundersnow" Ginjo Nigoti, at only 12% alcohol content, is also intended, in part, to be an introductory Sake as it too has a degree of sweetness, though far less than the Snow Bunny. It had a pleasant creamy coconut taste, though the sweetness was very much under control. It might pair well with a spicy Asian dish, its sweetness helping to moderate the spiciness of the dish. I found it to be less sweet than a number of other Nigoris I have tasted, and I think it can act as a stepping stone for a newcomer to Sake.

The "Spirit of the Sky" Junmai Ginjo Sake, with an alcohol content of 16%, has a 60% Semibuai, The bottle I tasted was from Batch #4, an experimental brew in which they produced the Sake without a Shubo, a yeast starter. The Sake had also been bottled on November 12, so it was still very young when I tasted it just after Xmas, and really needed additional time to come into its own. As such, I tasted more the potential of the Sake rather than how it would taste after some proper aging. The Sake had a very pleasant aroma, some steamed rice and fruit, and on the palate, it was dry with prominent melon flavors. With time, I think it would acquire some additional complexity. Overall, I was pleased with the quality of the taste of this Sake, indicative of its positive potential, and I would recommend people check out their properly aged Sake.

Though their Sake is primarily available at their brewery in Asheville, a greater availability is in the works. They recently signed with a distributor in Florida and are seeking distribution in other states too. With the new wine shipping law changes in Massachusetts, it could even be possible in the future to order directly from their brewery.

I was pleased to see Mary's passion for Sake, and I was glad to get a chance to taste the potential of Blue Kudzu. They are still a very new brewery, but their respect for Japanese brewing techniques, as well as their willingness to experiment, are promising. I'll be keeping an eye on their progress and wish the four of them all the best.

Tuesday, January 27, 2015

How To Cook Seafood, Vol.3

Are there reasons why you don't cook more seafood at home?
Do you have difficulty, or feel intimidated, preparing seafood at home?
Do you know how to best cook fish and shellfish?

As I have previously said, on repeated occasions, Americans don't eat enough seafood. You should eat seafood at least twice a week, garnering its significant health benefits. A significant reason why people don't eat enough seafood is that many are not comfortable cooking seafood at home. They feel intimidated, and don't want to potentially ruin an expensive piece of fish. I have found that even some of my more food-oriented friends still are not confident cooking seafood. So how do we change that? How do we give people more confidence in preparing seafood at home?

Welcome to the third edition of How To Cook Seafood series where I present advice and recipes for seafood from chefs. The advice is geared for home cooks, simple suggestions and recipes that most anyone can do at home. My hope is that it will spur on more people to cook seafood at home. If any chef is interested in participating in this series, please contact me.

For this edition, I am showcasing a few chefs who were featured at the Mohegan Sun WineFest. which was held this past weekend. They participated in free chef demonstrations held within the Grand Wine Tasting hall. With their seafood cooking advice presented here they are also providing a suggested wine pairing for their recipes.

Chef Michele Ragussis,, a native New Englander, has worked as a chef for more than 18 years, and uses the influences of her Greek and Italian heritage in her cooking. Her skills have been displayed on a number of television cooking shows, including Food Network Star, Chopped, Beat Bobby Flay, NBC's Food Fighters and Midnight Feast.  Michele states:

"My favorite Fish (Shellfish), all year round, is clams. I always have clams on one of my menus and consider them to be such a versatile food. In the winter, I love to make them a little heartier so I make a Steamed Littleneck dish with Portuguese Chourico, Kale and White Beans. It is almost like a hearty seafood stew. Growing up in New England, and living by the water clams, were a staple in my family and this is a recipe I love to make. Pair it with some crusty bread and you can’t go wrong."

12 Littleneck or Cherrystone Clams
1 onion
2 cloves garlic
1/3 cup white beans
1 stick chourico
1 bunch kale
1 bottle of Portuguese Vinho Verde wine
1 bunch fresh flat leaf parsley
1 tablespoon butter
Salt & pepper

In a large Saute pan, add 1 teaspoon blended oil. On medium heat, add diced onion, garlic, and chourico, Cook for about three minutes, until the onions are slightly cooked and the chourico is rendered. Add the clams, chopped kale and white beans. Add salt & pepper and then a cup of the wine. Cover and let it steam until the clams open, which should take about 8-10 minutes. Then, add the butter and cover for another two minutes. Before you serve, add the parsley and get your crusty bread ready. With this dish, enjoy the same Vinho Verde wine that you used for cooking.

Chef Robert Sisca, a resident of Rjode Island and a graduate of Johnson & Wales, honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Sous Chef at the famed seafood restaurant, Le Bernardin. Currently, Chef Sisca is the Executive Chef Partner at Bistro du Midi, Robert states:

Cooking seafood at home can be a daunting task, but by following three simple rules it can a much more enjoyable experience.

1. Always buy fresh fish. Eric Ripert at Le Bernardin taught me that the #1 rule of cooking is that all starts with the ingredients. Make sure it is always fresh, and then just let the food be the superstar on the plate. Always ask your local fishmonger to smell the fish. If their product is top quality, they will be confident in what they are selling and should have no problem letting you do this.

2. Do not overcook your fish. This is one of the biggest pitfalls when it comes to cooking fish at home. Don’t be so afraid of cooking fish all the way through, this will most likely only lead to it being dry. The best method to cook fish properly is to temper it. Tempering the fish omits the possibility of the overcooking the outside and having a raw center. To temper the fish, first let it sit at room temperature for approximately 10-15 minutes. Second, use a cake tester or skewer to gauge the internal temperature. This is another trick of the trade that I learned from Chef Eric Ripert. During a regular service at Le Bernardin, we would cook anywhere from 800-1000 portions of fish and every piece had to be checked with a skewer. When you think the fish is cooked, simply put the skewer into the thickest part of fish. The skewer should not be hot or cold, hot means the fish is overcooked and cold means it is undercooked. It should be warm.

3. Consider the seasons and resources available to you when deciding to cook fish. Deciding how you want to cook your fish, before you decide what type of fish you will cook is always a great starting point. Different types of fish taste better utilizing various cooking methods such as grilled, baked, seared or poached. The best method depends on characteristics such as how much natural fat is in the fish.

Recipe: Pan-Roasted Monkfish with Grilled and Roasted Eggplant

Step One: Slice an Eggplant thin, about 1/4 inch, and then marinate in 50 grams of olive oil, 2 cloves of garlic and 1 spring of thyme, for up to 30 minutes. Grill each side, rotating 90 degrees once just long enough to create grill marks and set aside.
Step Two: Sweat 2 cloves of Garlic and 2.5 tablespoons of Olive oil in Sauté Pan until aromatic and slightly translucent. Add 500 grams of chopped canned whole tomatoes and cook for 15 minutes. Peel and dice two eggplants. In a second sauté pan add 2 cloves of Garlic and 2.5 tablespoons of Olive oil, and cook diced eggplant until tender. Combine Tomato and Eggplant into one pan add 1/2 bunch of sage, 1/2 bunch of basil, and 2 springs of thyme, and cook until desired consistency. When ready to plate add 10 grams of capers and 50 grams of tomato sauce and season well.
Step Three: Pre-heat oven to 475 degrees. Heat 3 tablespoons of blended oil in heavy bottomed oven safe sauté pan over med-high heat. Dust lightly one side of four, 5 ounce monkfish filets with flour (all-purpose or Wondra). Add fish to pan flour side down and immediately put in oven until internal temperature reaches 115 degrees for medium rare or 125-130 for more medium (cooked through). Remove from oven and rest fish with sear side up for additional minute or two. To slice, place on cutting board sear side down and slice ¾ inch slices.
Step Four: Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant. Place monkfish on top of tomato and eggplant mixture. Season monkfish with salt and pepper and garnish with micro greens.

Monday, January 26, 2015

Rant: Snowmaggedon & Deflategate

As a fan of the New England Patriots, I'm looking forward to their Super Bowl appearance next Sunday against the Seattle Seahawks, I think it's going to be an excellent game, a true clash of football professionals. Unfortunately, the media has been over-saturated with the issue of Deflategate, partially due to the NFL's slow progress in their investigation. As such, it seems I should dedicate this week's Rant to Deflategate, but that isn't going to happen. There are much more important issues to address, rather than talk about some deflated balls.

Snowmageddon! Snowpocalypse!

The weather reports are indicating a potential blizzard to begin tonight and continue all day tomorrow. We could potentially receive more than two feet of snow, sending plows out all day and night to try to remove snow from the roads. Individuals may be using shovels or snow blowers to clean their driveways or parking spots. It will be an inconvenience, and travel on Tuesday could be difficult. Some of your plans might be disrupted for that day.

In preparation of that potential blizzard, the supermarkets yesterday were packed, and today, they will likely be packed as well. It happens before every possible storm. A sudden rush for bread and water, a stockpiling of alleged necessities. You would think people were preparing for being locked in their houses for a week or more, or that they expected the supermarkets to shut down for a week. Is all of that necessary?  Not really.

For the vast majority of us, these snow storms won't be any more of a single day problem. The city's response is quick enough that the roads should be accessible within a day of any snowstorm. Even if homeowners lose their power in their home for an extended time, they will still be able to drive to a supermarket, restaurant or hotel if necessary. A repeat of an extended shutdown, like that caused by the Blizzard of 1978, will probably never happen again. And if we are only looking at a single day problem, then there is no need for the urgent stockpiling.

Who doesn't have enough food and drink in their home to last through a day or two? There are too many people stockpiling food who really don't need to do so. It is far too often based on an irrational fear. And it can be a problem for those people who might actually have a true need to purchase basic supplies. Stop the unnecessary worrying each time a storm approaches. If you live in New England, you should be used to winter storms, and have prepared for them long before they even approach. Stop crowding the supermarket the day or two before a storm, picking up food and drink that you probably don't even need.  

Thursday, January 22, 2015

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1)  This Valentine’s Day, Saturday, February 14, “Top Chef” star Tiffani Faison is closing her restaurant for normal service to host her annual “Valentine’s Day Meat Market.” Beginning at 8pm, Sweet Cheeks will be transformed from an authentic Southern BBQ destination into a prom night to remember.

For all you single ladies and gentleman, or for the Valentine’s Day sweethearts that are searching for an alternative night, Sweet Cheeks has you covered. Upon arrival, rock your old prom dresses and baby blue matching suits and pose for the prom photographer. A BBQ dinner will be served before you dance and mingle with friends while sipping on spiked punch bowls without the fear of your high school teachers catching you.

COST: $75 per person RSVP:
Must be 21+ to attend and consume alcohol; valid government ID required.
To purchase tickets visit:

2) Legal Crossing will celebrate their first Valentine’s Day with a three-course customizable menu featuring the best from land and sea throughout Valentine’s Day weekend.

The menu will be presented as follows:

She-Crab Soup (blue crab, oloroso sherry, crab roe)
-choice of-
Oysters & Pearls (hackleback caviar, myer lemon-crème fraiche sorbet)
Coquilles St Jaques (black trumpet duxelle, lobster veloute)
-choice of-
Lobster Mousseline Stuffed Dover Sole (potato duchess, herbed baby carrots, champagne beurre blanc)
Chateaubriand (sauce béarnaise, potato duchess, herbed baby carrots)
-choice of-
Warm Chocolate Ganache Fondue (long stem strawberries, dried figs, baby bananas, housemade marshmallows)
Baked Alaska (almond brittle ice cream, candied cherries)

WHEN: Friday, February 13 through Sunday, February 15
COST: Three-course prix fixe: $50 per person
Reservations can be made by contacting 617-477-2900

3) On February 10, Legal Sea Foods in Park Square will host a four-course pairings menu as an early celebration for Valentine’s Day. For one night only, guests will indulge in this romance-inspired chef’s tasting menu with exclusive wine pairings to delight their palates.

The menu will be presented as follows:

Oysters on the Half Shell (Champagne Pomegranate Mignonette)
JCB “No. 21” Cremant de Bourgogne, Burgundy, NV
Seared Diver Scallops (Frutti di Mare Risotto, Béarnaise Sauce)
Bonny Doon “Le Cigare Blanc,” Beeswax Vineyard, Arroyo Seco, 2008
Grilled Tuna Steak (Leek & Cheddar Potato Au Gratin, Cipollini Onion Jam)
Lemelson Vineyards “Thea’s Selection” Pinot Noir, Willamette Valley, 2001
Strawberry-Rhubarb Bread Pudding (Chocolate, Crème Anglaise)
Rosa Regale Brachetto d’Acqui, Piemonte, 2012

COST: $40 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

4) On Thursday, January 29, from 6:30pm-9:30pm, CHOPPS American Bar and Grill will host a Bourbon Dinner, a 5 course tasting menu that is paired with Bourbon based cocktails. You'll enjoy a dinner prepared by Chef David Verdo, paired with different types of bourbons. They will discuss different characteristics of Bourbons, its popularity, and have some great laughs as well.This sounds like an excellent event and I recommend it.

Cost: $70 per person
To purchase tickets, please visit

5) This Valentine’s Day, The Beehive will indulge lovers with “Three Days of Lovin’” - a three-day long event featuring Valentine’s Day inspired dishes from Executive Chef Marc Orfaly, drink specials from Moët & Chandon and Domaine Chandon, and live jazz and soul performances from Friday, February 13 through Sunday, February 15.

On Saturday, February 14, guests can enjoy a special prix fixe menu for $65 per person. Chef Orfaly will be serving romantic specials including: Crispy Oysters; Escargot Risotto; Herb Crusted Prime Rib with whipped potatoes, english peas, roasted cipollini onions and red wine sauce; Swordfish Puttanesca with tomato, capers, olives, lemon and linguine; and Confit Lamb Shank with gnocchi, grilled heirloom carrots and broccoli rabe. The meal will end on a sweet note as guests share desserts such as Chocolate Truffle Pot De Crème and Strawberry Cheesecake. The prix fixe menu will be served exclusively on Saturday, February 14.

Why limit the love to one day? Guests can enjoy luxe specials in addition to the regular menu on Friday, February 13 and Sunday, February 15 as well as a lover’s weekend brunch on both Saturday and Sunday from 10AM to 3PM. All weekend long guests can get in the mood with one of The Beehive’s Valentine’s Day drink specials featuring Moët & Chandon and Domaine Chandon, and wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines. Reservations are highly recommended.

COST: Menu specials à la carte. The prix fixe dinner menu on Saturday is $65 per person.
Reservations are highly recommended by calling 617-423-0069

6) For Valentine's Day, check out M.C. Spiedo, where chefs Mark Gaier and Clark Frasier have crafted a 3-course Valentine¹s Day menu, for $49 per person, featuring both house-favorites and decadent specials (all items also available a la carte).

Some of the menu highlights include, but are not limited, to:

· Grand Trencher: selection of meats and cheeses ($15)
· Fluke Crudo: Maine uni, passion fruit, crispy black olives, radish
· Braised Pork Belly Cassoulet: pork sausage, crispy duck, roasted pear ($34)
· Grilled Filet Mignon: seared scallops, baby turnips, beech mushroom, horseradish cream ($38)
· Wild Atlantic Salmon: roasted fennel, pinenut sauce ($29)
· Affogato: espresso ice cream, anise cookie crumble, whipped cream, coco nibs ($7)
· Gianduja Cheesecake: chocolate-hazelnut cheesecake with shaved hazelnuts, raspberry sauce, meringue ($7)

7) For Valentine's Day, you could check out Coppa, where  chefs Ken Oringer and Jamie Bissonnette will celebrate Valentine¹s Day with a 3-course menu for $55, with the option of an additional $35 for wine pairing and $15 for a cheese supplement (including the return of their Lady and the Tramp spaghetti and meatballs)

Highlights include but are not limited to:

1st Course
· Zucca Passata: Italian pumpkin hummus, pomegranate, salsa verde, cucumber
· Crudo of Scallop: N¹duja impasto, harissa, crispy quinoa
2nd Course
· ³Lady and the Tramp² Spaghetti e Polpette: Coppa spaghetti and meatballs
· Cappelletti con Pastinaca: Parsnip-filled pasta, bra duro, smoked hazelnut, rye
· Porchetta Spalla: Slow roasted pork shoulder, hay smoked carrot, sunflower seed puree
3rd Course
· Sundae: Olive oil cake, pistachio gelato, luxardo cherries
· Tiramisu: House-made espresso and Frangelico soaked ladyfingers, mascarpone and cocoa

8) Executive Chef Chris Coombs and Chef de Cuisine Adrienne Mosier introduce a new dish to delight the senses for guests of Deuxave. The latest menu addition is a Perigord Truffle Studded Roast Giannone Chicken ($99). All of Giannone’s chickens are organic and grown naturally and free range. At Deuxave, these qualities are enhanced with the addition of 10 grams of Black Perigord Truffles. The luxurious date night dish serves two and is presented tableside along with Robuchon potatoes, heirloom carrots, crispy mushrooms, Brussels sprouts leaves, red watercress and truffle honey juice.

WHEN: Available daily, for a limited time only
Sunday – Wednesday: 5pm-10pm; Thursday – Saturday: 5pm-11pm
To make a reservation, please call 617-517-5915