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) Boston Nightlife Ventures corporate beverage director Michael Boughton and Ye Olde Tavern Tours host a special cocktail event at The Tap Trailhouse celebrating notable colonial cocktails on Boston’s celebrated Freedom Trail. Ye Olde Tavern Tours and The Tap Trailhouse invite guests to enjoy a unique interactive cocktail class featuring flavors of historic Boston. Guests will learn the history behind colonial cocktails and how to make classic drinks including shrub, flip, grog and punch classics. Boston Nightlife Ventures corporate beverage director Michael Boughton will lead a tutorial focusing on the history and creation of historical cocktails as guests mix up and sip on their versions of the colonial sips.
WHEN: Tuesday, November 3, 6pm-7pm.
Tickets are $35 and required to attend the event. They are available for purchase here: http://bit.ly/1jvJm9e.
2) Osteria Nino in Burlington is debuting a new bar menu as well as a refreshed list of balanced craft cocktails. The Roman kitchen’s “10 for 10” bar menu showcases ten Italian specialties that are available for $10 each weekdays in the bar and lounge area. Designed to encourage a social bar experience, these shareable dishes are created with the tried and true techniques of “cucina italiana” and include the Crispy Roman Risotti Suppli with tomato and mozzarella; Calamari Fritti with lemon and aioli; Bruschetta with fig jam and fresh ricotta; a Salumi Formagi compilation with cured Italian meats and cheese (pictured below, left); a trio of 6 Hour Meatballs made with pork, beef and tomato; Cacio e Pepe, delicate Roman guitar string pasta, pecorino Romano and black pepper (pictured below, right); Cavatelli all’Amatriciana with cured pork, tomato and pecorino Romano; Fettuccine Alfredo with butter and parmigiano; Fettuccine al Rago with a traditional southern beef and pork ragu, tomatoes and parmigiana; and, Margherita Pizza with tomato, basil and mozzarella..
On the liquid side, the cocktails ($12) are organized in four user-friendly categories to easily navigate your palate: “Italian,” “Vodka & Gin,” “Whiskey” and “Other.” Seasonal standouts include the Autumn Sweater with rye, amaro and maple syrup; Apple Crisp with cider, maple bourbon and cinnamon; and, Fall Honey with silver tequila, spiced honey and pomegranate. For a taste of Italy, highlights include the Sicilian Sunrise with Amaro Averna and grapefruit and Old Paesan with rye, orange and bitters. For clear-based spirits, the Water Lily marries gin, violet and citrus while the Berry Gin Fizz shakes up cranberry and citrus with egg white. Whiskey lovers can opt for a twist on the classic, the Nino Manhattan with bourbon, Antica Formula, bitters and a cherry.
Bar menu: Available weekdays from 4pm-6pm
3) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Wednesday, October 28 at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings: Jo “Boobs” Weldon, The Maine Attraction and Nina La Voix. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its Boston premiere. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Jim Beam.
The psychopath who created Pinchbottom Theatrical Burlesque and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, featuring Jonny Porkpie and Jo “Boobs” Weldon (Headmistress, New York School of Burlesque and author of The Burlesque Handbook) to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind. .
WHEN: Wednesday, October 28, from 5pm-12am. Show begins at 8pm
COST: No cover charge
RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
4) International Sherry Week is November 2 to 8, and you can celebrate at Taberna de Haro, I'm a huge fan of Sherry and have written numerous articles about this wondrous wine. Chef Deborah Hansen is presenting two Sherry classes/tastings to introduce you this compelling beverage. I strongly encourage you to check out either class, or even both of them.
Sherry, She’s My Girl (a great introdiction)
Tuesday November 3, 7pm-8:30 pm
Manzanilla Papirusa (Emilio Lustau)
canapés de brandada y gildas ~ brandade canapés w roasted red pepper; olive-anchovy-caperberry gildas
Fino El Maestro Sierra (El Maestro Sierra)
cazon en adobo ~ marinated & fried shark
Amontiallado La Garrocha (Bodegas Grant)
Puerros gratinados ~ leeks au gratin
Palo Cortado Obispo Gascón (Bodegas Barbadillo)
piquillos con rabo ~ oxtail-stuffed piquillo pepper
Oloroso Don Gonzalo (Valdespino)
morcilla a la parrilla ~ black sausage & grilled apple
Cost: $65 per person (plus tax & gratuity)
Reservation and pre-payment required. Please call 617-277-8272
Sherry, To Know Her is to Love Her (Learn even more)
Wednesday, November 4, 7pm-8:30pm
Manzanilla Sacristía AB (Selección Antonio Barbadillo Mateos)
Xató ~ salad of chicories with romescu, salt cod, olives, anchovy
Fino Alexander Jules 22/85 (Selección Alexander Jules)
mejillones ~ mussels with sherry & black garlic
Amontillado AB (Gonzalez Byass)
apio horneado ~ slow-roasted celery with jamón ibérico & bechamel
Palo Cortado Wellington (Hidalgo La Gitana)
cordero torneado ~ braised lamb with turnip
Oloroso Emperatriz Eugénia (Emilio Lustau)
queso Payoyo y pera ~ Payoyo cheese on rustic bread with honey & butter-roasted pear
Cost: $80 per person (plus tax and gratuity)
Reservation and pre-payment required. Please call 617-277-8272
5) This November, Harvest restaurant will commemorate its 40th anniversary with special offerings and promotions for guests. Since it first opened its doors in 1975, the iconic Cambridge restaurant has remained an institution in Harvard Square, celebrating the modern New England table with a focus on the region’s freshest ingredients. As it continues to cultivate new talent in all areas of the restaurant, the team at Harvest reflects on the last 40 years by recognizing its culinary legacy, including Barbara Lynch, Chris Schlesinger, Lydia Shire, Gordon Hamersley and Sara Moulton, and how they’ve made an impact on the culinary industry within the region and beyond.
From November 1 through November 30, guests are invited to celebrate Harvest’s 40th Anniversary with a series of in-restaurant programming:
--Anniversary Tasting Menu: Executive Chef Tyler Kinnett and Executive Pastry Chef Brian Mercury have created a special Anniversary Tasting Menu that will be offered throughout November, inspired by the celebrated chefs who have made their mark at Harvest over the past four decades, and their signature dishes during their time at the restaurant. Notable guests such as Julia Child also served as inspiration for the menu. Guests can choose from two tasting menu options, including:
o A three-course menu: Two savory courses, one sweet; $48; $68 with wine pairing
o A six-course menu: Four savory, two sweet; $68; $88 with wine pairing
--Anniversary Gift: Each guest who enjoys the Anniversary Tasting Menu at Harvest will end their experience at Harvest on a sweet note, with a special Birthday takeaway created by Executive Pastry Chef Brian Mercury. Potential delicacies include homemade cashew brittle, goat’s milk fudge and chocolate chip meringue.
--Anniversary Toast: Harvest is offering “throwback” specialty cocktails priced at 1970s prices, including the “Harvest Wallbanger” at $2.95. The Harvest Wallbanger is the restaurant’s take on the classic drink made popular in the mid-70s.
--Anniversary Month Specials: All guests who celebrate a birthday or wedding anniversary at Harvest restaurant throughout the month of November will receive a special “anniversary rate” of 15% off their total bill (excluding alcohol, tip and gratuity). To redeem, guests must note celebration at time of making reservation and mention to their server.
--Anniversary Prizes: Guests who share their past and present Harvest memories and photos on Instagram throughout the month of November using #HarvestThenandNow and @DineatHarvest will earn the chance to win one of three prizes, including:
o Brunch for four at Harvest
o Dinner for two at Harvest
o $50 Gift Card
For more information on Harvest’s 40th anniversary, visit www.harvestcambridge.com.
To make a reservation, guests can call 617-868-2255
6) Executive Chef Daniel Bruce and Sommelier Nick Daddona welcome guests on Wednesday, October 28, at 7pm, to the recently renovated and redesigned Meritage Restaurant + Wine Bar for an evening showcasing flavors of Burgundy. This will be a unique evening featuring the Kings of Burgundy with expert culinary pairings by Executive Chef Daniel Bruce. Meritage Wine Director Nicholas Daddona and Adam Friedberg of AP Wine Imports will guide guests through a rich palette of flavors featuring a variety of truly artisanal wines from Burgundy.
The four-course dinner menu is as follows:
Domaine Gracieux Chevalier Crémant de Bourgogne
Warm Melted Leek and Maple Smoked Salmon Flan, Sturgeon Caviar
2012 Domaine du Cellier aux Moines Les Pucelles 1er Cru' Puligny-Montrachet Blanc
Pan Roasted Lemon Sole (Grilled Sweet Corn and Truffle Cream)
2012 Domaine Coillot Perre & Fils La Charme aux Pretres Marsannay Rouge
2012 Domaine Bryczek Chambolle-Musigny Rouge
Confit of Duck and Dried Cranberry Tortellini (Local Wild Mushroom and Black Kale Fricassee)
2012 Domaine Prieur-Brunet 1er Cru Volnay- Santenots Rouge
2009 Domaine Bryczek Cuvee du Pape Jean-Paul II 1er Cru Morey-Saint-Denis Rouge
Pinot Noir Braised Lamb Osso Bucco (Moroccan Spice Roasted Autumn Vegetables)
Warm Red Bosc Pear Galette (Star Anise Gelato)
Tickets are available for $195 per person, including tax and gratuity.
For reservations, please call (617) 439-3995