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) Executive Chef Nick Dixon and the Lincoln Tavern & Restaurant team welcome colder weather with new seasonal menu items and the return of Thursday Night Ramen.
Fall menu highlights include:
WEEKDAY BRUNCH (Monday – Thursday, 10am-3pm)
--Pumpkin Pancakes with graham cracker crumble, cream cheese frosting, plump golden raisins, bourbon maple syrup
--Pastrami Hash with house smoked brisket, piquillo peppers, smashed Yukon potatoes, sautéed leeks, poached eggs, whole grain mustard hollandaise
--Smoked Salmon Benedict ciabatta bread, smashed avocado, house smoked pastrami salmon, lemon hollandaise, lemon dressed greens
--Pork Carnitas Burrito crispy smoked pork, salsa verde, tater tots, runny egg
--French Onion Soup Meatballs pork and beef meatballs, Gruyere cheese, garlic croutons, French onion soup
--Salmon Quinoa Bowl with wood-fired Faroe Island Salmon, quinoa, fresh sage, roasted winter squash, red grapes, Vermont goat cheese, apple maple vinaigrette
--Cast Iron Seared Pork Chop sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction.
--Kung Pao Brussels Sprouts with Szechuan peppercorns, shishito peppers, honey roasted peanuts, sweet chili sauce
--Shaved Apple Salad mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing
--Butternut Squash Pizza fontina, bacon, caramelized onions, pecorino Romano, rosemary oil
WEEKEND BRUNCH (Saturday & Sunday, 9am-3pm)
--Dark Chocolate Waffle peanut butter drizzle, hot fudge sauce, maple whipped cream, honey roasted peanuts
--Hot Smoked Pastrami Sandwich Gruyere cheese, sauerkraut, spicy mustard, griddled Iggy’s rye bread
--Thick Sliced French Toast cinnamon brioche, brown butter pastry cream, caramelized apples and cinnamon, Vermont maple pecan syrup, Applewood smoked bacon
--Apple Cinnamon Oatmeal old fashioned rolled oats, roasted honeycrisp apples, cinnamon, nutmeg, cream
The Lincoln team continues with Brunch Test Kitchen every Friday this fall, where you can find a rotating lineup of brunch items and boozy milkshakes available for one day only (Friday 10am – 2pm). Guests can also toast to fall with a variety of new fall cocktails from Beverage Manager Rob Macaffrey, including the Autumn Mule (vodka, apple cider, caramel, lime), Candy Apple (gin, apple liqueur, cranberries, ginger) and Maple Crisp (rum, maple, apple, lime).
Every Thursday, starting at 5pm, Ramen returns to the Lincoln menu, featuring Chef Dixon’s traditional Bacon Dashi broth, complete with rotating Asian-inspired snacks to accompany Lincoln’s signature Ramen ($15). Ramen is available on Thursday evenings only, now through February 2018.
2) Jack’s Coal Fired Pizza has opened its first location in Burlington with a menu of handcrafted pizzas, pastas and wings, brought to life within the restaurant’s coal fired and wood fired ovens, made in Italy. As the name suggests, the coal fired concept is carried throughout Jack’s, influencing everything from the cocktail program to the interior décor. Helmed by Executive Chef Steve Walsh, the all-new 6,000-square-foot eatery and bar is located in Burlington in the property formerly occupied by Papa Razzi.
Patrons can indulge in hand stretched 16” Coal Fired Pies, 12” Wood Fired Pies, and a selection of starters, pastas and green salads in addition to nearly 40 craft and local beers and an array of wine and specialty cocktails like the Coal Fired Peach Lemonade (Tito’s, white peach puree, charred lemonade, coal fired peaches), made using lemons and peaches singed in the coal fired oven. Menu choices crafted in the coal fired oven include the Coal Fired Wings (lemon herb-rubbed or buffalo), the Swine & Sprouts (tomato, roasted Brussels sprouts, pork belly, mozzarella, garlic, balsamic reduction), White Clam (béchamel sauce, mozzarella, garlic, oregano, bacon), and Picante (tomato, pepperoni, sausage, mozzarella, banana peppers).
Jack’s Wood Fired Pizzas are cooked using white oak wood, and include choices like the Margherita, Popeye (mozzarella, feta, spinach, roasted garlic, olives), and West Coast (mozzarella, fig jam, prosciutto, bleu cheese, peppadew, onion, arugula). Guests can end their Jack’s Coal Fired Pizza experience on a sweet note with the homemade Banaffee Pie (graham cracker, toffee, banana, and custard) or homemade Carrot Cake (walnuts, cream cheese frosting).
Jack’s Coal Fired Pizza is open from 11:00am – 1:00am daily. Their menu seems to be larger than the other coal fired pizza restaurants in the area. Plus, the addition of the wood fired oven is an intriguing extra.
3) On Wednesday, October 25, you can meet Jeffrey Roberts, author of both the Atlas of American Artisan Cheese and the newly released Salted & Cured, the history of charcuterie in America, at The Cheese Shop of Concord. You can meet Jeff at two different segments:
3:30pm–5:30pm: Chat with Jeff, purchase a signed copy of his books if you like, and enjoy some cheese & charcuterie nibbles paired with exquisite Spanish Cider, courtesy of Ciders of Spain. No reservation required – just stop on by!
6:30pm–8pm: A more formal and intimate presentation given by Jeffrey & The Cheese Shop of Concord’s Peter Lovis featuring a series of a half dozen cheese, charcuterie and Spanish cider pairings – hosted by The Cheese Shop & Ciders of Spain. Space is very limited - just 16 attendees. A $22.09 reservation fee is required, which will be given back to you as a $20 store credit to spend that evening on any of the featured items (the difference being the processing fee).
Register soon as this rare event will quickly reach capacity. Buy your ticket here on Eventbrite.
The Pairing will include:
(A) Hubbardston Blue. Westfield Farm (Fanjul Natural)
Prosciutto Americano. La Quercia –
(B) Harbison. Jasper Hill Farm (Guzman Riestra)
(C) Ashbrook. Spring Brook Farm (Angelon 1947)
Beef Bresaola. Larchmont –
(D1) West-West Blue. Parish Hill Creamery
(Sidra de Pera/Diamantes de Hielo)
(D2) Wild boar salami. Creminelli – (Riestra Natural)
4) On Wednesday, November 1, from 6:30pm-9:30pm, Post 390 is hosting a one-of-a-kind dinner, part of their "Farm to Post" series, featuring coffee and cacao beans from New England’s top local coffee roasters and chocolate makers. Executive Chef Nick Deutmeyer and the team at Post 390 welcome guests to satisfy their taste buds at a special four-course dinner featuring local coffee roasters and chocolatiers. This dinner includes a welcome reception and a four-course dinner with specially-paired beverages. Guests will be able to mingle with artisan roasters and chocolatiers who will answer questions throughout the dinner.
The menu is as follows:
COCOA NIB LAVASH (Cashew butter, apple)
MINI BUTTERMILK BISCUITS (Brown sugar cured ham, whipped coffee butter)
BEEF & SCALLION MEATBALLS (Black coffee barbeque sauce)
PUFFED BUCKWHEAT & COFFEE ROASTED ROOTS (Heirloom carrots, baby turnips & beets, sautéed kale, espresso vinaigrette)
COFFEE & CROISSANT (Veal, caramelized onion & coffee bouillon, steamed milk, short rib & gruyere croissant)
GREEN COFFEE BEAN SMOKED DUCK BREAST (Cocoa parsnip puree, caramelized pear, brussels sprout leaves, coffee dusted confit & cherry croquette)
TAZA AFFOGATO SUNDAE (Coconut dulce de leche, cocoa nib brioche, espresso)
Cost: Tickets are $55 per person (inclusive of beer and appetizers).
Space is limited and reservations are required. To purchase tickets, visit https://www.eventbrite.com/e/farm-to-post-local-roasters-dinner-tickets-38656906849