Thursday, June 23, 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) Legal Sea Foods in Charles Square is continuing their “Endless Summer” series through August, with monthly themed eats exclusive to its al fresco Terrace Bar situated in front of the Charles Hotel in Cambridge.

Since this is the dog days of summer, the Terrace Bar kitchen will feature the “All American Hot Dog Bar” every day in July. For thirty one days and nights, Legals will serve up a collection of gourmet specialty franks for only $5 each:
--Boston Steamed Pearl Dog with a griddled roll, ketchup, mustard, onion and pickle relish;
--The bacon-wrapped L. A. “Danger Dog” with pico de gallo and avocado;
--Chicago Vienna Beef Dog, “Dragged Through the Garden” with a tomato wedge, piccalilli, pepperoncini, dill pickle and mustard;
--New Jersey Thuman’s Dog, "Deep Fried Ripper Style" with "rutt’s style" relish and a steamed bun;
--NY Sabrett All Beef Hot Dog topped with sauerkraut, sweet onions in tomato and brown mustard;
--Rhode Island Little Rhody Brand "Hot Weiner" complete with diced onions, meat sauce, yellow mustard and a steamed bun.

COST: $5 per hot dog

2) Located in Somerville’s Union Square, Brass Union is revamping the menu to highlight New England’s freshest summer tastes. Designed by executive chef Jonathan Kopacz, the updated carte du jour at this eatery and lounge will feature seasonal delights with ingredients sourced from the region’s local farmers markets and waters.

Designed to be enjoyed indoors or outside on Brass Union’s dual-sided patio, the new additions include Stuffed Clams with chorizo, sweet corn and smoked tomato aioli ($10); a cornmeal-crusted Fried Catfish Sandwich with tartar sauce, arugula and tomato ($14); Sausage & Artichoke Pasta with spicy pork sausage, confit artichokes, fettuccini, asparagus, basil and roasted tomato (half: $12; full: $18); Market Fish served with squash, zucchini and spinach ($17); and, Roast Chicken Breast with pea purée, carrots and spring onion ($18).

Sides include the market fresh Summer Vegetables ($6) and Grilled Corn with smoked tomato aioli ($6). Additionally, guests can savor summer with Chef Kopacz’s twists on a ballpark frank, the Choripán, an Argentinian-style chorizo “hotdog” topped with chimichurri and served on a Portuguese pop bun ($6), and the Kobe Beef Hotdog with pickled red cabbage and mustard ($8).

On the liquid side, the beverage team at Brass Union is debuting new classic cocktails with refreshing flavors including apricot, rosemary, hibiscus and citrus. Under the direction of beverage director Paulo Pereira, these unique options are crafted with housemade sodas and syrups, peak seasonal ingredients and special touches.

For the “Beginner” drinker, there is the Piping Plover with Privateer Silver, Campari, Cherry Heering, lemon and simple syrup ($12) and stepping it up a notch, the “Intermediate” cocktail option is the Sorrelbach with hibiscus-infused bourbon, Combier Triple Sec, simple syrup, Regan’s Orange Bitters, Peychaud’s Bitters and sparkling wine ($10). For the “Expert” enthusiast, try the Wicklow Buck with Glendalough Double Barrel Irish Whiskey, rosemary & apricot shrub, lime and ginger beer ($12). Pereira also is bringing back his red Portuguese-style Sangria, a secret recipe from the family vault ($8 glass; $17: half carafe, $32: full carafe).

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