Thursday, October 29, 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.. This edition has some especially compelling events, from a Game Dinner at Bistro du Midi to a Scotch Dinner at Saloon. This is the time to treat yourself to a special dinner event.
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1) On Tuesday, November 3, at 6pm, Bistro du Midi is hosting their First Annual Game and Bordeaux Dinner. Carnivores will rejoice as Chef Robert Sisca incorporates the fruits of his favorite pastime into mouthwatering dishes. The menu showcases dishes expertly paired with classified Bordeaux selections hand-picked by Head Sommelier Todd Lipman. Highlights of the pairings include the Roasted Squab paired with the 1998 Château Dassault – a wine currently at its peak with fall flavors of plum, smoke, pea husk, cedar, cinnamon, and coffee.

The full menu is as follows:
FIRST
Venison tartare, burgundy black truffle, pistachio, quail egg
2014 Rosé de Chevalier, Pessac-Léognan
SECOND
Roasted Squab, goats milk feta, polenta, baby Brussels, espresso jus
1998 Château Dassault, Saint-Émilion Grand Cru Classé
THIRD
Pheasant sausage, Iberico ham, basquaise, smoked bacon aïoli
2006 Château Vieux-Maillet, Pomerol
FOURTH
Rack of elk, vadouvan spices, pumpkin, romaine, sauce au poivre
1995 Sarget de Gruaud Larose, Saint-Julien
FIFTH
Duck egg crème brûlée, smoked sea salt
2007 Château Coutet, Premier Grand Cru Classé, Barsac

Cost: Game dinner is $150 per guest and reservations are required.
For reservations, please call Bistro du Midi at 617-426-787

This looks to be an amazing dinner with killer wines. Venison tartare! Rack of elk! And older Bordeaux. I highly recommend you attend this event.

2) Davis Square watering hole Saloon will host an exclusive single malt pairing dinner celebrating Scotland’s favorite sips on November 4 at 6pm. Emceed by Scotch Master Ambassador Simon Brooking, this five-course scotch-friendly menu has been designed by executive chef Shayne Nunes and features scotch pairings hand-selected by Brooking from Saloon’s expansive craft portfolio.

Throughout the dinner, Brooking will impart his wisdom on spirit rookies and aficionados alike by giving them a liquid tour of classic single malts such as Laphroaig, Auchentoshan and Bowmore. Saloon’s beverage director and resident malt man, Schuyler Hunton, also will be on hand shaking up two specialty craft cocktails including the “Dr. Frankenstein” (peaty scotch, Cocchi Americano, lemon juice, Giffard Val de Loire) and the “Little Scotland” (Haig Club, Cynar, Tempus Fugit Vermouth, salt, orange bitters).

This exclusive taste of the isle’s most celebrated regions will be presented as follows:

AMUSE
Crostini (Mission fig jam, Great Hill blue cheese, smoked almond)
Auchentoshan 3 Wood
FIRST COURSE
Chipotle Pumpkin Soup (smoked gouda, toasted pepitas, cinnamon crème fraiche)
Bowmore 18 Year
SECOND COURSE
Sticky Pork Rib (hickory rub, blueberry barbeque sauce, cornbread purée)
Laphroaig 15 Year
THIRD COURSE
Coleman All-Natural Pork Loin (citrus brined, roasted Brussels sprouts, honey roasted carrot purée, reduced pomegranate)
Laphroaig Cairdeas
DESSERT COURSE
Sticky Toffee Pudding (French vanilla ice cream)
Bowmore 15 Year

COST: $76.70 per person (gratuity and EventBrite fee included)
Advance reservations required. For tickets, please visit: www.saloonscotchdinner.eventbrite.com. This event is reserved for ages 21+.

This is another event that looks killer, with a fine selection of Scotches. Highly recommended too.

3) While the Boston Christmas Festival  at Seaport World Trade Center is known for its great bargains on toys, home goods, clothing and high-quality crafts - this year this annual event introduces The Farmer’s Market featuring over 48 small batch artisan producers of specialty foods. Whether shopping for delicious gifts or looking for just the right tasty treat for holiday entertaining, The Farmers Market at the Christmas Festival offers the singular opportunity to buy artisan foods and support small local food purveyors without leaving metro Boston!

Dress up a cheese platter with Triple Ale Onion Spread, add zest to a salad with Spiced Beet Vinegar, or reimagine poultry with Kiwi Lime Salsa Verde, just a few of the palate pleasers from former luxury yacht chef Warrick Dowsett, founder of Wozz Kitchen Creations (Bethlehem, NH).

Tempt taste buds with sensational seasonings like Smoky Maple Barbeque Rub or Black Truffle Salt from Soluna Garden Farm (Winchester, MA), also known for its all organic teas.

For a decadent indulgence, sample mouthwatering confections from Ye Olde Toffee Shoppe (Hopewell Junction, NY).

Foodies will also enjoy the Festival’s Gingerbread House Competition where top chefs from area restaurants and bakeries exhibit masterpieces judged by a panel of celebrities and their children. The houses are on display throughout the show and sold with all proceeds to benefit Housing Families, Inc., a non-profit dedicated to ending family homelessness.

Festival Hours:
Friday, November 6 from 12pm-7pm
Saturday, November 7 from 10am-6pm
Sunday, November 8 from 10am-5pm

Tickets are $15 for adults; free to children under 14. For information, call (617) 385-5000, or visit www.BostonChristmasFestival.com to print a discount coupon or buy tickets online. For the latest updates, follow Boston Christmas Festival on Facebook.

4) The Velveteen Habit (TVH), located in Cape Neddick, is debuting seasonal creations from executive chef Chris Wilcox. Available in addition to a series of nightly specials, The Velveteen Habit’s new menu items infuse the peak flavors of their kitchen garden’s autumn bounty while showcasing the best tastes from local land and sea.

For “Charcuterie, Cheese & Preserves,” highlights include the Vinegar & Cellar-Fermented Vegetables ($5), Chicken Liver Mousse with black currant jelly, almond and a buttermilk biscuit ($9) and Damariscotta River-raised Norumbega Oysters served with a signature hot sauce and lemon ($3 each). “Small Plate” options are designed to share, such as the Dry Aged Beef Tartare with dilly beans, black pepper and pretzels ($12), Garden Beet Salad with yogurt, beer nuts and spicy greens ($11) and Garden Lettuces & Herbs with crisp vegetables, charred onion and a cider vinaigrette ($12;

There are seven artfully presented “Dinner Plates,” like the Seared Duck with roasted pumpkin, Brussels sprouts, Concord grape and cocoa ($31), Smoked Pork Loin with braised cabbage, caramel apple and caraway granola ($30), Atlantic Salmon with creamy farro, peas, horseradish and grilled onion ($30) and Smoked Beef Short Rib with olive oil crushed potatoes and pot roasted vegetables ($31). In addition, TVH offers a “Family Meal” that is prepared and served for-two: Cold Spring Ranch Tomahawk Ribeye, from New Portland, with horseradish creamed kale, roasted potatoes and chimichurri ($89).

The Velveteen Habit’s owner and sommelier, Benjamin Goldman, has curated an eclectic list of wines that feature lesser known varietals, up-and-coming vineyards and rare vintages. Being a wine-centric restaurant, Goldman focuses his efforts on pouring what’s fun and exciting both domestically and internationally while taking into consideration each guest’s palate. Thoughtfully customized pairings from the vine are available for any dinner experience ($45 per person).

At the bar, sophisticated bites are complemented by craft cocktails that incorporate TVH garden-infused spirits as well as homemade syrups, bitters and shrubs. For utensil-free plates, there is Smoked Bratwurst with cheddar grits, fennel and cider mustard ($14) and the signature TVH Cheeseburger with pickled cucumbers, burger sauce and tater tots ($16). For turophiles, there is an antique cart displaying a daily selection of Local Cheese with lavosh and honeycomb ($5 each) that are categorized in a user-friendly manner.

5) With a fresh, street-food inspired menu dominated by sharable small plates; a new, full service lunch; and added embellishments from artists that call the Fort Point ‘hood home, Louie and Michael DiBiccari’s Tavern Road is heading in a whole different direction this fall.

Chef Louie’s new dinner menu features sharable small plates that pay homage to the vibrant vittles often sold by cart in Peru, Mexico, France, Italy and Spain. Made with the best New England ingredients, this is globally inspired street food that’s locally sourced. Playful renditions of celebrated dishes include Duck & Yellow Bean Pupusas ($9), Parsnip & Potato Pierogies ($8), Lamb Meatball Tostadas ($14) and Peruvian Roasted Chicken Thighs ($12).

After dark, the award-winning late night menu showcases hearty bar snacks including Louie’s acclaimed Fried Chickpea Bites ($6), Porchetta ($10), and signature Lamb Meatballs ($12), served with yogurt and harissa vinaigrette.

Daytime diners will find the restaurant now opens for full service lunch in the main dining room. Wine, beer and cocktails are available from the Tavern Road bar, and the menu is comprised of select, dishes from the dinner menu as well as chef-driven sandwiches, salads and snacks. TR Street Foods has closed, but take out options will still be available via phone orders and the TR Street Foods app.

6) BOKX109 launches three complimentary spirits tastings this fall, including. Remy Martin, Bruichladdich Scotch, and Mount Gay Rum. Beverage Manager Tom Dargon and the BOKX109 Team are hosting this series of tasting events, which are free and open to the public.

BOKX109 American Prime is amplifying its beverage program by bringing in representatives from high quality spirits including Remy Martin, Bruichladdich Scotch, and Mount Gay Rum for locals and Indigo Hotel-goers to experience. BOKX bartenders will be serving up creative seasonal libations highlighting the spirit sponsor of the evening. Guests can also enjoy live music and complimentary bites from Executive Chef Israel Medina straight from the BOKX109 kitchen. The series is scheduled as follows:

Tuesday, November 3, 6pm-7pm: Remy Martin
Remy Martin representatives will be at BOKX109 featuring the 1738 Sidecar (Remy Martin 1738 Cognac, Cointreau, lemon juice) from BOKX109’s new cocktail list. Light fare will be provided.

Tuesday, December 1,6pm-7pm: Bruichladdich Scotch
Emerging Islay Scotch producers will be hosting a free sampling and education event at the BOKX109 Chef’s Table, accompanied by new age BBQ bites from Executive Chef Israel Medina.

Thursday, December 17, 6pm-7pm: Mount Gay Rum
The folks of Mount Gay Rum will be in house showcasing the Caribbean Old Fashioned (Mt. Gay Black Barrel Rum, Angostura Bitters, sweet vermouth). Guests can also enter to win a limited edition snowboard in an exclusive raffle!

7) Loyal Nine and Chef Marc Sheehan announce the introduction of Sunday Brunch beginning November 1,  available from 10:30am-2:30pm in the dining room. Chef Sheehan, Pastry Chef Adam Ross, and team have developed a varied menu and select dishes may include:

--Lobster Popovers with Smoked Pork Fat Hollandaise
--Buckwheat Sourdough Pancakes
--Augusta Potato Rosti with Creamed Chipped Beef, Fried Egg and Fish Pepper Relish
--Baked Eggs with Mussels, Parsley and Dulse
--Fried Clam and Bacon Sandwich with Piccalilli Aioli
--Sour doughnuts

Brunch beverages from Lead Bartender Fred Yarm include Bloody Marys, Bloody Caesars, Michelada, tiki drinks, and a few large format cocktails. Also available will be Loyal Nine’s vast selection of coffees: drip coffee, espresso-based drinks, manual brew (siphon, V60, Aeropress, Chemex, woodneck), 24-hour steeped Ethiopian cold brew, Nitro on tap, Cascara, espresso tonic, and more.

For Reservations, please call (617) 945-2576.

8) On November 19, at 6:30pm, Davio’s in Patriot Place is hosting a Glenfiddich Scotch Dinner . Struan Ralph, Glenfiddich Brand Ambassador, will guide you through his chosen scotches and Executive Chef Paul King will prepare a four course prix-fixe dinner to compliment the scotches as you learn about Glenfiddich!

MENU
Amuse Bouche
Duck Confit, Crispy Polenta, Great Hill Blue Cheese
Pan Seared Jonah Crab, Dijon Aioli
Featuring Davio’s Cabernet, Davio’s Chardonnay
1st Course
Baby Lola Rosa, Grilled Octopus (Fregola, Caper Vinaigrette)
Glenfiddich 18 year
2nd Course
Pan Seared Nantucket Bay Scallops (Corn Soufflé, Spicy Greens)
Glenfiddich 12 year
3rd Course
Roasted Prime Natural Aged Rib Eye (Mushroom Arancini, Broccoli Rabe, Brandy Shallot)
Glenfiddich 15 year
4th Course
Banana Hazelnut Bread Pudding (Salted Caramel Gelato, Shaved Chocolate)
Glenfiddich 21 year

COST: $85 Per Person (tax and gratuity not included)
Reservations are required so please call 508-339-4810

1 comment:

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