Thursday, November 4, 2010

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.

1) Chef Caturano is dishing out the newest installment of Gravy Sundays at Prezza in the North End with four new specials for the month of November. This November, Chef Caturano will add in a weekly special to join Gravy Sundays’ carte du jour of: Pork Ribs braised in garlicky tomato and basil ($12); Chicken Parmigiano, tagliatelle and San Marzano tomatoes ($24); Meatballs and Sausage, creamy polenta and tomato ($24); Hand Made Potato Gnocchi and San Marzano tomatoes with basil ($18).

November “Gravy Sundays” Specials:
November 7: Tagliatelle Aglio Olio (handmade tagliatelle with garlic and extra virgin olive oil - $10)
November 14: Eggplant Rolotini (eggplant stuffed with goat cheese over lamb ragout - $12)
November 21: Little Neck Clams (stewed in tomato with grilled bread - $12)
November 28: Eggplant Parmigiano ($8)

WHEN: Sundays beginning at 5:30pm, (November 7, 14, 21 & 28)

2) Ball Square Fine Wines is hosting Greek-themed wine dinner next Tuesday, November 9 at Bistro 5 in West Medford. The event starts at 7pm and tickets are available only on-line here. The cost is $75 per person, all inclusive. Bistro 5 is certainly one of my favorite restaurants so I am sure the food will be delicious. Plus, I am a fan of Greek wines so this should be an excellent event.

Chef Vittorio's menu:

Octopus Croquets
Salmon Mousse & Tzatziki
Crispy White Anchovies
Paired with 2009 Sigalas Asirtiko/Athiri ~ Santorini

Grilled Calamari with Kalamata Olives, Capers and Lemon
Paired with 2009 Domaine Skouras Moscofilero ~ Peloponnese

Spiced Roasted Lamb with Oregano Yogurt, Fingerling Potatoes and Pomegranate Molasses
Paired with 2006 Alpha 'Axia' Syrah/Xynomavro ~ Macedonia

Greek Cheese Plate with Kefalotiri, Kasseri, Caramelized Walnuts and Figs
Paired with 2006 Domaine Skouras Agiorgitiko/Cab. Sauvignon ~ Peloponnese

Hazelnut Baklava with Carlisle Honey and Ouzo Zabaglione
Paired with Ouzo Bellini

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