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) The 2014 Boston Wine Expo will be held February 15-16, 2014, including the Grand Tasting, Vintner's Reserve Lounge, Seminars, Chef Demonstrations and more. You can read about some of my experiences at last year's Expo, including some of the most compelling wines I tasted. As a holiday bonus, there is a discount code you can use, until December 24, to get $10 off the Saturday or Sunday Grand Tasting tickets. The code is HOLIDAY13 so if you plan on attending the Expo, now is the time to buy tickets and save.
2) Celebrate New Year’s Eve at Bondir Concord. On Tuesday, December 31, chef Jason Bond will celebrate the New Year and his new restaurant with a multi-course culinary experience. Each course will be paired with a selection from Bondir’s wine menu.
Bread-Warthog Wheat Sourdough with Bran
Cascade Hops and Currants
New England Bouillabaisse
Smoked & Brined Oysters, Smelts
Dartmouth Cider Apple Normande
Radicchio, Chevre de Bethmale, Tarragon, Liquorice and Almond Vinaigrette
Roasted Black Futsu Squash
Red Wine Poached Foie Gras, Satsuma Tangerine, Spiced Brown Butter, Petit Greens
Paired with NV Chidaine Mountlouis Brut, France, Champagne
White Alba Truffle
Durum Flour Spaghetti, L'escala Breadcrumbs, Braised Kale, Prairie Fire Chili, English Thyme
Bitter Cocoa Casarecce
South Texas Antelope Ragu, Parmigiano Reggiano, Cocoa Nibs
Walnut Ricotta Agnolotti
Butternut Squash, Chanterelle Mushrooms, Mint & Walnut Pesto, Shaved Crucolo
Paired with 2012 Rainoldi Nebbiolo, Italy Rosé
Sweet Potato Custard Tartine
Seared Teff Polenta, American Chestnuts
Autumn Vegetable Mignardises, Mustard Oil
Olive Oil Poached Cod
Creamed Watercress, Brown Bread, Roasted Fennel, Waldoboro Green Neck Turnip
Roasted Goose Magret
Triticale Berries with Lardon, Corn Flour Crumpet, Georgia Candy Roaster Squash, Black Walnuts
New York Beef Striploin
Gingerbread Beets, Honeyed Carrots, Butter-Confit Shallot, Roasting Jus
Paired with a choice of:
2012 Riffault Boucard, France, Sancerre
2010 Domaine La Garrigue, France, Vacqueyras
COST: Four courses, $85 per person, $135 per person with wine pairings. Tax and gratuity not included.
Seating is limited and reservations are required by calling 978-610-6554
3) An ongoing series, The Salty Pig's Executive Chef Kevin O'Donnell and Chef Michael Lombardi Jr. welcome some of the finest visiting chefs each month to duke it out at Porkapalooza, a pig battle of skill, culinary creativity, and tasty goodness. Each chef will be given one ingredient in common: a pig part. From there they whip up a dish and serve it up family-style where guests judge who the winner is. At the end of each dinner, we will raise a complimentary glass to toast the Head Hog, and $100 will be donated to the winner's charity of choice.
Next up in the event series, on January 6, 2014, from 7pm-10pm, Chef Sam Jackson from KO Pies will battle it out against The Salty Pig using the featured ingredient of the month, ham hock. Along with the people's vote, special guest judges include Jacki Morisi and Lisa DeCanio (from Just Add Cheese) and Brian Mercury (Pastry Chef at Harvest).
Tickets are $27.50 per person. Details/tickets can be found here: http://porkapaloozaboston.eventbrite.com
4) Join Steve DiFillippo Chef/Owner of Davio's Northern Italian Steakhouse, for a special cooking demo presentation and book signing event for “It’s All About the Guest,” a guide to starting a restaurant, running a successful business, enjoying food and living life. DiFillippo will share some of his recipes as well as stories and tips from his many successful years in the industry.
The event will take place at Williams Sonoma at MarketStreet Lynnfield on Saturday, December 21, from 1pm-3pm. guests will be treated to a tasting of recipes from the book including the Kobe meatballs and gnocchi bolognese. Signed copies of the books will be available for purchase at the event for $26.95.
This is a free event. Signed copies of the books will be available for purchase at the event for $26.95. For more information please call 781-334-3690.