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) Join Davio’s Foxborough on Monday, March 5, at 6:30pm, for a five-course wine dinner hosted by Michele Pasqua of Italy’s iconic Marco Felluga Estate. Executive Chef Paul King will prepare dishes including the Seared Duck Breast, Porcini Risotto, Shaved Truffle and Crispy Pork Belly, Goat Cheese Polenta, Pear Mostarda to compliment the wine as you learn all about the rich history of Marco Felluga.
Michele Pasqua is the Managing Director of Marco Felluga and Russiz Superiore. Founded in 1956, the Marco Felluga estate has long been regarded as one of the flagship wineries of Friuli, a region known for producing some of Italy’s finest white wines. Since joining the company in 2011, Pasqua holds responsibilities in all aspects of both wineries, especially in overseeing the major export markets.
Seared Scallop, Crispy Prosciutto
Smoked Gouda, Chorizo Arancini
Fig, Goat Cheese Flatbread
2015 Marco Felluga “Just Molamatta”
Crispy Pork Belly, Goat Cheese Polenta, Pear Mostarda
2015 Marco Felluga “Mongris” Pinot Grigio
Seared Duck Breast, Porcini Risotto, Shaved Truffle
2011 Russiz Superiore Refosco
PIATTO DEL GIORNO
Prime Brandt Beef New York Sirloin, Sweet Potato Tots, Broccoli Rabe, Maple Glaze
2014 Russiz Superiore Cabernet Franc
Apple Crostata, Caramel Cashew Ice Cream, Maple Drizzle
2015 Russiz Superiore Sauvignon Blanc
The menu will be available for dinner on Monday, March 5th only for $95 per guest (excluding tax & gratuity).
To purchase tickets please visit www.davios.com/fox
2) SRV Co-Executive Chefs Michael Lombardi & Kevin O’Donnell introduce monthly Pasta Making Classes. Learn to make pasta with the pros followed by a 3-course lunch, beginning Sunday, February 25, from 11am-2pm. Classes will continue to be held the last Sunday of the month and can be booked 28 days in advance.
Each experience will feature a welcome glass of sparkling wine, interactive chef demo led by Lombardi and O’Donnell, passed cicchetti offerings and a three course lunch in the private dining room including wine pairings. Guests will leave with their homemade pasta to enjoy at home.
For a more specific breakdown of the event flow and menu, please see below:
11:00-11:15: guests arrival; sparkling wine and water offered
11:15-12:30: Chefs demo 3 pastas that each guest will have opportunity to make (pasta making will continue on an on-going basis as guests learn and mingle); 3 passed cicchetti will be served during this time.
12:30: guests are invited to be seated in PDR for lunch, including Salad, 3 Pastas, Dessert, and Wine Pairings.
COST: $150.00 per person inclusive of tax and gratuity. All tickets are nonrefundable and can be purchased 28 days in advance.
To reserve, please email Carrie@SRVBoston.com or call the restaurant directly at 617-536-9500. A credit card is required for taking reservations.
3) On Tuesday, February 27, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner featuring selections from Knights Bridge Winery, a distinguished winery that produces world-class Chardonnay and Bordeaux varietals such as Cabernet Sauvignon and Sauvignon Blanc from its 100-acre site in the eastern hills of Knights Valley (just north of the Napa Valley), a premier source of grapes for fine wines and an area known for its mineral-rich soils and the legendary quality of fruits it puts out.
Founded in 2006 by a close circle of friends who celebrate a shared passion for wine and food, a love of farming and respect for nature, Knights Bridge Winery owners Jim Bailey, Tom Costin and Essel Bailey have created this unique place where their families and friends can gather.
Legal Harborside will team up with winery’s Boston-based co-founder Jim Bailey to host the dinner. The menu will be presented as follows:
Crab Arancini, Calabrian Chile Aioli
Shrimp Laksa, Crispy Bean Thread
Bolognese Tortellino, Cured Tomato Fondue
Knights Bridge “Pont de Chevalier” Sauvignon Blanc, Knights Valley, 2014
Pan-seared Mahi Mahi (green curry, bunashimeji mushrooms, japanese eggplant)
Knights Bridge “Pont de Chevalier” Chardonnay, Knights Valley, 2014
Lobster Thermidor (haricots verts, hedgehog mushrooms, gruyère crisp)
Knights Bridge “West Block” Chardonnay, Knights Valley, 2015
Herb-rubbed Lamb* Rack (saffron couscous, black cherry chutney, baby artichokes)
Knights Bridge “Estate” Cabernet Sauvignon, Knights Valley, 2014
Aged Cheddar, Comté, Brillat-Savari
Knights Bridge “To Kalon” Cabernet Sauvignon, Oakville, 2013
COST: $135 per person, excludes tax and gratuity
Reservation required by calling 617-477-2900
4) The North End’s il Molo will join the Chinese New Year festivities by offering a selection of Chinese-inspired dishes from February 16 - February 23, from 4pm-11pm. The specials will include a Crispy Black Bass entrée (tossed and seared in a sizzling garlic lime sauce - $31), as well as some appetizer options including Chinese Short Rip Dumplings (short rib, ginger, soy, star anise served with a black bean & orange dipping sauce - $13), Shrimp & Pork Spring Rolls (shredded cabbage, water chestnuts, shrimp, pork, dried shitaki mushroom served with sweet chili dipping sauce - $12) and Pan-fried Scallion Cilantro Pancakes (served with soy miso dipping sauce - $12). Off il Molo’s regular dinner menu, the Lobster & Crab Rangoons are a restaurant favorite and are served daily with a zesty dipping sauce.
From the bar, guests can thrill their taste buds with two specialty craft cocktails created by beverage director Luke Collier for the Year of the Dog celebrations: a traditional Mai Tai and a Lychee Martini.