Thursday, August 25, 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) On Wednesday, August 31,  at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Neyers Vineyards. Established in 1992 by Bruce and Barbara Neyers, the vineyard sits in the heart of Napa Valley and produces about 15,000 cases of wine annually. In 2002, Wine and Spirits Magazine named Neyers Vineyards the “Artisan Winery of the Year.”

Legal Sea Foods will team up with owner, Bruce Neyers, to host a four-plus-course dinner featuring cuisine paired with selections from the Neyers vine. The menu will be presented as follows:

Cod Fritter, Herb Aioli
Swordfish Kabob, Citrus Glaze
Striped Bass Mini Taco, Pickled Red Onion, Sweet Potato
Neyers “304” Chardonnay, Sonoma, 2015

Cedar Plank Imperial Sole (bacon-wrapped red bliss potatoes, portobello mushrooms)
Neyers “Chuy’s Vineyard” Chardonnay, Sonoma Valley, 2014
Neyers “El Novillero” Chardonnay, Carneros, 2013

Mesquite Grilled Tuna Block (black currant-chipotle sauce, whipped Yukon gold potatoes, fried Tuscan kale)
Neyers “Left Bank Red,” Napa Valley, 2014
Neyers “ÂME” Cabernet Sauvignon, Napa Valley, 2013

Herb Crusted Pork Loin (sweet potato medallions, bourbon & sage molasses)
Neyers “Garys’ Vineyard” Syrah, Santa Lucia Highlands, 2014

Grafton Two Year Aged Cheddar
Smith’s One Year Aged Gouda
Spring Brook Farm Six Month Aged Tarentaise
(wild mushroom tapenade, brioche toast points, spicy almonds)
Neyers “Neyers Ranch – Conn Valley” Cabernet Sauvignon, Napa Valley, 2012

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

2) Share Our Strength’s No Kid Hungry campaign and Boston’s culinary all-stars invite guests to join them for a delicious evening benefiting No Kid Hungry.

On Monday, October 17, Share Our Strength’s No Kid Hungry Campaign will bring together Boston’s best chefs for a very special evening featuring a cocktail reception, live auction, and a multi-course seated dinner intimately prepared tableside by the biggest names in the restaurant industry.

Participating chefs include: Karen Akunowicz of Myers & Chang; Jamie Bissonnette of Toro, Coppa, and Little Donkey; Joanne Chang of Flour Bakery and Myers & Chang; Dante DeMagistis of Restauant Dante; Louis DiBicarri of Tavern Road; Tiffany Fasion of Sweet Cheeks BBQ and Tiger Mama; Will Gilson of Puritan and Co.; Andy Husbands of Tremont 647, Sister Sorel, and The Smoke Shop; Matt Jennings of Townsman; Kevin Long of Empire; Colin Lynch of Bar Mezzana; Tony Maws of Craigie on Main and Kirkland Tap& Trotter; Rodney Murillo of Davio’s; Steve “Nookie” Postal of Commonwealth; Susan Regis of Shepard; Jason Santos of Abby Lane and Back Bay Harry’s; Michael Scelfo of Alden & Harlow and Waypoint; Michael Serpa of Select Oyster Bar; and Meghann Ward of Tapestry.

Tickets are tax-deductible and range in price from $1,000 for an individual ticket to $25,000 for a party of 20.

WHEN: Monday, October 17
Cocktail Reception: 6:00 p.m.
Multi-Course Seated Dinner: 7:00 p.m.

WHERE: Space 57 at the Revere Hotel, 200 Stuart Street, Boston

OTHER: Please visit for more information and to purchase tickets.

3) Davis Square spot Saloon is celebrating the final month of summer with updated menus that reflect the season’s boldest flavors and the industry’s purest spirits. Executive chef Shayne Nunes’ revamped menu focuses on shareable cuisine to create delicious experience.

Newcomer hors d’oeuvres include White Truffle-Honey Popcorn ($4); Caramelized Mission Figs with chorizo, whipped gorgonzola and cider-honey glaze ($8); Grilled Angus Flat Iron with cornichons, watercress and truffle vinaigrette ($12); Poutine with hand-cut potato wedges, smoked cheddar and Applewood smoked bacon gravy; and, Maple Buffalo Wings with bleu cheese dressing ($12). Additionally, Saloon is shucking $1 local oysters every night from 5:00pm-7:00pm through Labor Day.

For bigger appetites, there is a trio of new entrees: Grilled Angus Ribeye with seared jumbo shrimp, toasted fingerlings, asparagus and a lemon cream sauce ($30); Hot Fried Chicken with a warm polenta cake, marinated cucumber salad and honey-basil yogurt ($19); and, Berkshire Pork Chop with grilled asparagus, honey grits and a peach-pepper relish ($23).

On the spirits side, the beverage team has debuted a menu with a dozen new bespoke cocktails that are available in addition to Saloon’s roster of 120 whiskey selections. Bourbon lovers can order up the Strong Hand with bourbon, Apple Jack, honey, lemon and allspice ($12) or the B-Laz with rosemary-infused bourbon, chai-spiced vermouth, raspberry, lemon and egg whites ($13). Gin enthusiasts might opt for the Grand Optimist with gin, Montenegro, ginger, lemon and Peychaud’s bitters ($11) or the Nighttime Sky with gin, Averna, Amaro Nonino, pineapple syrup, lime and Peychaud’s bitters ($12). Other highlights from the new menu include the What Makes a Man with tequila, Cocchi, yellow chartreuse, Fernet and basil ($13), the Step Side with Carpano Antico Sweet vermouth, Mandarine Napoléon, Fernet, lime and sugar ($14), Holy Mountain with sherry, rum, burnt cinnamon, pineapple, lime and bitters ($12) and Problem Solver with cognac, Cardamaro, Benedictine, Ancho Reyes and bitters ($13).

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