Thursday, February 19, 2015

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) On Wednesday, February 25, in honor of National Clam Chowder Day, The Blue Ox restaurant in Lynn will donate a portion of the proceeds from each bowl of clam chowder purchased during dinner service to My Brother’s Table, a local non-profit that serves nourishing meals to the hungry and delivers meals to home-bound individuals and at-risk seniors seven days a week, 365 days a year.

Created by Chef Matt O’Neil, The Blue Ox’s Clam Chowder is twist on the classic New England version that’s packed with fresh local clams, crisp applewood-smoked bacon and laced with just a touch of Tabasco for a slight kick. Perfect for clam chowder aficionados and guests looking keep warm during wicked winter weather, The Blue Ox’s Clam Chowder is a delicious way to celebrate everyone’s favorite food holiday, while keeping the needs of hungry neighbors top of mind.

COST: $10 (tax and gratuity not included)

2) On March 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Louis Jadot. Based in Beaune in historic buildings that echo with history, each grape is harvested by hand to ensure highest quality and ensure superior flavor. The French winery’s aim is to express the true nature of Burgundy through their wines.Legal Sea Foods will team up with Export Manager, Olivier Masmondet, to host a four-plus-course dinner paired with her selections from the Louis Jadot vine.

The menu will be presented as follows:

Petite Salted Cod Cakes, Lemon-Saffron Aioli
Jump Lump Crab Cakes, Mustard Sauce
Seared Sea Scallop Tartlets, Dill Crème Fraîche
Domaine Ferret Pouilly-Fuissé “Sous Vergisson,” 2011
Cast Iron Pan-Seared Norwegian Skrei (Orecchiette, Creamy Basil Pesto, Enoki Mushrooms)
Louis Jadot Meursault, 2011
Louis Jadot Meursault, 2008
Braised Quail with Herbs (Roasted Pearl Potatoes, Petite Crimini Mushrooms, Black Truffle Butter)
Louis Jadot Nuits-Saint-Georges, 2011
Louis Jadot, Domaine Gagey Beaune 1er Cru “Les Chouacheux,” 2009
Cherry Wood Grilled Lamb Chops (Turnip Two Ways, Roasted Garlic Demi-Glace)
Louis Jadot Gevrey-Chambertin, 2012
Louis Jadot Vosne-Romanée 1er Cru “Les Chaumes,” 2009
Manchego, Époisses, Reblochon (Black Pepper Grilled Francese, Cherry-Currant Jam)
Louis Jadot, Domaine des Héritiers Corton-Pougets Grand Cru, 2010

COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) On Wednesday, March 25, at 7pm guests will take a virtual culinary wine tour of Languedoc/Roussillon with Gérard Bertrand Wines at Beacon Hill Hotel & Bistro’s “Southern France” wine dinner. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.

Beginning at 7pm, diners are invited to visit all four regions without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region expanding the history, curiosities and nuances of each selection. During this educational dinner guests will sample wines from the Languedoc/Roussillon region featuring Gérard Bertrand Wines. Bertrand is one of the leading winemakers from Southern France and a former member of the French National rugby team. The dinner will showcase wines from Southern France as well as the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.

This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines, a four-course dinner and Cecilia's and Tracy's good cheer, humor and expertise. Reservations are encouraged so please call  617-723-7575..

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