Thursday, March 24, 2016

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) Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson and the restaurant’s talented team welcome Austrian winemakers Michael Reinisch and Michael Malat as their guests of honor at upcoming winemaker dinner. On Wednesday, April 27th, at 6:45pm, Puritan and Co. will host a special wine dinner with these Austrian winemakers. Each hailing from different regions of Austria, this winemaker dinner will be provide guests with an excellent introduction to both the red and white wines being produced across Austria.

Along with complementary dishes prepared by Chef Will Gilson and conversation about Austrian wine varietals, Michael Malat, of Kremstal, will be pouring tastes of 2010 Brut Reserve, 2012 Riesling “Steinbühel 1”, 2012 Grüner Veltliner “Höhlgraben,” and Michael Reinisch of Thermenregion will be pouring 2013 Rotgipfler, 2012 Spiegel Zierfandler, 2013 Pinot Noir, 2011 St. Laurnet.

Cost: Tickets are $95 plus tax and gratuity
For Reservations, please call (617)-615-6195.
Due to the limited number of seats, Puritan and Co. requires a $30 deposit per person. Puritan and Co. will call to confirm attendance on Saturday, April 23. If the reservation is cancelled after that time, and the space is not able to be reserved, a Puritan & Co. gift certificate will be issued in the amount of the deposit.

2)  Tico, Chef Michael Schlow's Latin American inspired Back Bay eatery, is launching Taco Tuesdays for all the taco lovers and happy hour hoppers in Boston. Guests 21 and older can enjoy 6 Tico tacos (your choice of pork or two textured beef) and 5 Coronitas for just $30.

WHEN: Every Tuesday starting March 22.

3) Anthem Kitchen + Bar in historic Faneuil Hall is launching Cheap Date Night Tuesdays starting April 5th. For $50 per couple, sweethearts can choose from three, 3-4 course dinner and dessert menus that won't break the bank. Featured wines will also be served without the high price tag: $32 a bottle and $8 a glass.

Menus include:
Taste of New England
1st Course: Warm House Made Chips with spicy onion dip
2nd Course: New England Clam Chowder, two-time Boston Chowderfest winner!
3rd Course: Fish + Chips served with french fries, tartar sauce, and coleslaw
4th Course: Duo of Creme Brulee

Our Favorites
1st Course: Really Good Fried Pickles with chipotle aioli
2nd Course: Chopped Caesar Salad with smoked bacon, hard cooked egg, fried capers, herb croutons & grated parmesean
3rd Course: Faroe Island Salmon with snap peas, crispy rice cake, edamame puree + chili-orange mustard glaze
4th Course: Fried Twinkie

To Share
1st Course: 4 Cheese Fondue For Two with toasted ciabatta bread
2nd Course: Fig + Prosciutto Pizza, poached figs, tomato, arugula + parmesean
3rd Course: Dessert Pizza, hazelnut cocoa spread, caramelized bananas + toasted marshmallows

Featured Wines: Cabernet, Pinor Nior, Sauvignon Blanc, Chardonnay

4) Chef Dan Bazzinotti and the BISq team is pleased to announce that they have decided to extend Dollar Oyster days to Sunday through Wednesday, from 5:30pm-12am. On those nights, guests can now enjoy fresh, local oysters for just one dollar each from when the restaurant opens until they run out. Great news for oyster lovers and I'm sure you can find numerous wines on their intriguing wine list to pair with those oysters.

5) Boston Bakes for Breast Cancer, Inc., a non-profit dedicated to raising funds for breast cancer research and care, is excited to announce that Shaun Velez, pastry chef at Deuxave, will be the spokesperson for this year’s event- raising funds for Dr. Heather Parsons, MD, MPH, a promising, young breast cancer researcher at Dana-Farber Cancer institute.

Every year, Boston Bakes for Breast Cancer enlists restaurants, bakeries, and retail stores, across Massachusetts to participate in its weeklong event to raise funds for deserving, young breast cancer researchers. From May 2 to May 8, 2016, participating restaurants will either designate 100% sales of one specific dessert or 50 percent of proceeds from their entire dessert menu to support the research of Dr. Heather Parsons, MD, MPH.

Through our partnership with restaurants, bakeries, and stores, we have raised almost $1 million for breast cancer research and care. This year, funds raised will be used to fund exciting research by Dr. Heather A. Parsons, MD, MPH, who is at the forefront of research at Dana-Farber Cancer Institute,” Founder and President Carol Sneider said. “Funding research for this indiscriminate disease is so important, particularly as funding from the National Institute of Health decreases and young researchers are overlooked for funding or grants.”

Breast Cancer affects one in eight women, some with family history of breast cancer, and some without. Last year, over 230,000 women were diagnosed with breast cancer and almost 40,00 of those died from the disease.

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