Thursday, June 27, 2013

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) On Tuesday, July 9, at 6:30pm, BOKX 109 American Prime, located on the grounds of Hotel Indigo in Newton, will host a special Five-Course Tequila Dinner on their outdoor patio. In addition to sampling various forms of this famous summer spirit, guests will be treated to a special prix fixe menu prepared by Executive Chef Stephen Coe himself. Boasting an assortment of exotic dishes, the evening’s culinary component promises to enhance the intricate flavors of each paired tequila-based libation. 

The Menu:
Yellow Watermelon Ceviche (carbonated tuna sashimi, cilantro fluid gel, lime pop rocks)
*Paired with Ultimat Elderflower cocktail
First course
Adobo Rubbed Diver Scallops (sweet corn and chorizo humitas, saffron espuma)
*Paired with Gran Patron
Second course
Grilled Cactus and Drunken Mushroom Salad (agave and green garlic purée, truffled sherry vinaigrette)
*Paired with Patron Reposado
Third course
Sous Vide Halibut (creamed maze pudding, crab escabeche ravioli, corn emulsion)
*Paired with Patron Anejo
Fourth course
Confit Pork Belly and In-House Porchetta (garbanzo bean purée , white nectarines, sherry lacquer, rhubarb lattice)
*Paired Gran Patron Burdeos
Xo Cafe Gelato (cumin lace cookie)

COST: $65 (excludes tax)
Reservations are required. Please call 617-454-3399

2) Get a peek behind the closed kitchen doors of an award-winning restaurant during the new ”Off the Menu” cooking demonstration at 62 Restaurant & Wine Bar located in Salem, on Thursday, July 14 at 6pm. Guests will experience how to create some of the restaurants most popular dishes while watching Chef/Owner Antonio Bettencourt slice and dice the freshest local cuisine.

Cooking aficionados are invited to this behind-the-scenes opportunity to learn how to create some of the restaurant’s unique Italian dishes, as they listen to anecdotal tales from the kitchen of both mishaps and strokes of genius. Highlighting some of the most delectable foods and flavors of the season, Chef Bettencourt will prepare a 3-course meal beginning with Seared Sea Scallops with spicy pickled grapefruit, avocado & crispy prosciutto. Diners can watch as a giant Raviolo al'Uovo stuffed with ricotta, a poached egg, wild mushrooms, black truffle and pancetta is prepared right before their eyes. And if that isn’t mouthwatering enough, the presentations will end on a sweet note with a Toffee Pudding.

Tickets are available for $45 per person, with an optional wine pairing for an additional $20. Tax and gratuity not included.
Reservations are necessary and can be done by calling 62 at (978) 744-0062

3) To celebrate the Fourth of July, Beacon Hill Hotel & Bistro (BHHB) is exercising its independence and going all-American this Thursday, July 4. From 5:30pm-1pm, the BHHB is celebrating all things “4” by offering a 4-course seasonally inspired meal for $44 per person (tax and gratuity not included). Space is limited and reservations are recommended. Regular menu also available. For reservations please call Beacon Hill Hotel & Bistro at 617-723-7575

--Grilled Asparagus, Gremolata, Sauce Gribiche
--Fresh Pasta, Woodbury's Clams, Peas, House Made Ham
--Spiced Lamb Sausage, Potato Turnip Salad, Sourdough Crumb
--Mixed Berry Shortcake

4) At Michael Schlow’s Tico in the Back Bay, they are going to hold an All-American BBQ on Sunday, July 14, from 2pm-8pm. The Summer BBQ features tastings and giveaways from Patron and Corona, including two tix to a harbor cruise.

The $25 all-you-can-eat BBQ menu includes:
· Bacon cheeseburger sliders
· Homemade pork bratwurst with spicy mustard pickles
· St. Louis style ribs
· Grilled paprika chicken wings with aji verde
· Smoked cola-crusted brisket
· Marinated vegetable skewers
· Grilled corn on the cob with chipotle aioli and cotija
· Watermelon salad with queso fresco
· Tomato and cucumber salad (dill, mint and > cilantro)
· Green beans and Serrano ham with pickled red jalapeno
· Chilled pasta and egg salad
· Traditional and cheesy broccoli corn bread
· Assorted homemade pickles
· Ray's kettle chips

No comments: