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.
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1) Guests are invited to continue the St. Patrick’s Day celebrations with Glendalough Distillery, Ireland’s first craft distillery, on Wednesday, March 28, at 6:30pm, at Formaggio Kitchen in Cambridge. While wine often takes the spotlight, whiskey and cheese make excellent partners, and you'd be hard-pressed to find stronger advocates for that fact than the team behind this class. Guests are welcomed to join Dan Pontius, Bar Manager of Alden and Harlow and Donal O'Gallachoir, a representative for Glendalough Distillery, along with Julia Hallman, cheesemonger and general manager at Formaggio Kitchen Cambridge, for a spectacular evening of whiskey and cheese.

During this edible lesson on how and why whiskey and cheese pair so well together, Donal will explain the origin and rich history of Glendalough Distillery as well as the vast and distinct flavors associated with the various types. Next, Julia will discuss a variety of cheeses, how they are made and what characteristics make them a perfect complement for whiskey. Together, they'll plate up some of our favorite cheeses alongside a variety of whiskey styles in a multi-flight tasting to illustrate the toothsome and tasty potential of this kind of pairing. Lastly, not to be outdone, Dan will whip up a couple whiskey cocktails highlighting Glendalough Distillery which will be perfectly paired with cheese.

More details below on the latest from Glendalough Whiskey:
Founded by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland, Glendalough Distillery has forged their own path to produce innovative spirits while staying true to the tradition and legacy of their Irish ancestors. Glendalough (meaning The Valley of Two Lakes) is a glacial valley nestled in the Wicklow Mountains renowned for its early medieval monastic settlement founded in the 6th century by St. Kevin, a legendary monk and the man depicted on their bottle.

The Double Barrel Irish Whiskey gains its sweet, smooth vanilla notes from three years in bourbon barrels before being transferred to 500 litre Oloroso casks from Montilla, for up to a year, where it becomes steeped in rich, dark, fruity and floral flavors (raisins, sultanas, fig, candied peel, cinnamon and nutmeg) with a nutty, complex finish.

The 7 Year Old Single Malt gets its flavor from Dublin’s Black Pitts Porter craft beer barrels, the deep, dark flavors of chocolate malt and roasted barley give the whiskey its cocoa, toffee and dark-chocolate-orange notes.

The 13 Year Old Single Malt is the first and only Irish whiskey that uses Japanese Mizunara oak. Extremely rare and expensive, the oak is found in the forests of Hokkaido; its high levels of vanillins pack a punch, with exquisite sandalwood flavors, layered with honey, and citrusy notes for a distinctly unique tasting whiskey.

Tickets cost $65 and you can purchase them through Eventbrite.

2) Executive Chef Nick Deutmeyer and the team at Post 390 are calling all cheese lovers for a special Massachusetts Cheese Trail Farm to Post menu, featuring a special kick off dinner showcasing the top Massachusetts cheese farmers.

Post 390 welcomes guest for a Farm to Post dinner on Wednesday, April 4, from 6pm-9pm, with the spotlight on Massachusetts artisan cheese farmers. Executive Chef Nick Deutmeyer takes guests on a journey through each course, highlighting specific notes of each decadent cheese and their perfect flavor pairings. Chef Nick has crafted a special Farm to Post menu to showcase these exquisite cheeses from award-winning local farms such as Upinngil Farm, Ruggles Hill Creamery, and Westfield Farm. Guests can mix and mingle with representatives from each farm, who will be onsite to share some details about their unique cheeses. The event kicks off at 6:00 p.m. and begins with a welcome reception followed by a seated four-course dinner.

The Massachusetts Cheese Trail dinner menu is as follows:
RECEPTION
Upinngil Farm (Gill, MA)
Upinggillar, Spinach, Bacon, Paté Brisée
Feta, Cucumber, Oven Roasted Tomato
Ayrshire, Herbed Butter Cracker, Jagerwurst
FIRST COURSE
Robinson Farm (Hardwick, MA)
Arpeggio "the aroma and flavor notes of the terroir in one bite"
Early Spring Asparagus, Sugar-Stack Ham, Foraged Morels, Caramelized Onion Soubise
SECOND COURSE
Ruggles Hill Creamery (Hardwick, MA)
Greta's Fair Haven "fruity, peppery, and densely textured"
Chilled Roast Chicken, Marbled Rye, Pickled Green Strawberries, Cracked Black Pepper, Green Peas
ENTRÉE
Westfield Farm (Hubbardston, MA)
Hubbardston Blue Cow "surface ripened...very soft and creamy center"
Garlic & Herb Leg of Lamb, Duck Fat Fried Potatoes, Lemon Smashed Peas, Pan Drippings
DESSERT
Smith Country Cheese (Winchendon, MA)
Extra Aged Gouda "creamy, nutty parm-like cheese"
Strawberry & Almond 'Shortcake', Aged Gouda Ice Cream, Strawberry-Gouda Crumb, Rhubarb Jam, Toasted Almonds
Take Home
Shy Brother’s Farm (Westport Point, MA)
Hannahbells "thimble-shaped morsels that pack a dramatic throw-weight of pungency and lingering flavor"

Tickets are $55 per person and include tax, gratuity, and beverage pairings. They can be purchased through Eventbrite. Reservations are required.

3) On Wednesday, March 28, from 7 to 10 pm, Joe's American Bar & Grill at 181 Newbury Street is hosting their second annual Down East Cider dinner. Guests will be able to enjoy a special menu prepared by new Executive Chef Scott Gagne featuring 5 courses of culinary treats paired with a different cider variation from the cider brewery for just $50 (excludes tax and gratuity).

The courses and cider pairings (all gluten free) are as follows:
AMUSE-BOUCHE
Oyster on the half shell with grapefruit and jalapeño granita
Cider Pairing: Hopped Grapefruit
STARTER
Gazpacho three ways with yellow heirloom tomatoes, yellow bell peppers, beets, lemongrass, ginger, and cucumber aspic
Cider Pairing: Ginger
APPETIZER
Purple Peruvian potato skins stuffed with double cider and chipotle braised chicken, and topped with a chicken skin crackling
Cider Pairing: Double Cider
ENTRÉE
Aloha pork wing with coconut pineapple rice, and hazelnuts wrapped in a banana leaf
Cider Pairing: Aloha Friday
DESSERT
Housemate ice cream floats with chocolate cookies and ice cream
Cider Pairing: Roasted Joe

Tickets are limited and can be purchased via the Joe's Down East Cider Dinner Eventbrite page.

4) Chef Chris Coombs and the Boston Chops staff invite guests to join them for a special four course Bourdeaux-inspired wine dinner on Monday, April 2nd, at 7 p.m. The evening will feature wine from France's wine capital, paired with a delectable Spring menu crafted by Chef Chris Coombs.

The menu will include:
To Begin
Bay Scallop Ceviche, Grapefruit, Tarragon Oil, Meyer Lemon
Chateau La Dame Blanche Bordeaux Blanc
Second
Truffled Mushroom Tartine, Boucheron, Micro Arugula
Chateau Pey Lescours St Emilion
Main
Grilled Hanger Steak, First of the Season Nettles, Fingerling Potatoes, Native Pea Greens
Chateau Haut-Vigneau Pessac Leognan
To Finish
Orange Blossom Gateau, Champagne Mango & Cara Cara Orange, Vanilla Glace
Castelnau de Suduiraut Sauternes

Tickets are $79 plus tax and gratuity, and can be reserved by calling (617) 227-5011.

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.
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1) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, the Doretta Taverna team, and Banville Wine Merchants invite guests to join them for their upcoming wine dinner. On Wednesday, November 8, at 6:30pm, Doretta Taverna and Raw Bar will be hosting a special, five-course wine dinner with Chef Brendan Pelley and Banville Wine Merchants.

The evening will include a cocktail meet and greet at 6:30 p.m. followed by a sit-down dinner at 7 p.m. The meal will feature delicious, off-menu fall dishes paired with a carefully curated selection of Banville wines.

Tickets are $100 plus tax and gratuity and can be purchased at https://www.eventbrite.com/e/doretta-wine-dinner-tickets-39206442525?aff=eac2

2) Gaslight Brasserie du Coin, located in Boston’s historic South End, is celebrating its roots by offering an Alsace-inspired prix-fixe menu with carefully curated wine pairings by Trimbach wines. Beginning November 1, Gaslight is introducing an exclusive and authentic Alsace Prix Fixe Menu available through the months of November and December.

Gaslight’s Alsace Three Course Prix Fixe Menu ($33 per person):
Trimbach Wine Pairing (supplement $17 per person)
Available in addition to the regular dinner menu

Hors d’Oeuvres (Choice of One)
Wine Pairing: Trimbach Pinot Blanc
--Quiche Lorraine (Petite Salade)
--Spätzle (Wild Mushrooms and Spinach)
--Bisque de Courgette (Butternut Squash, Apples, Ginger, and House-cured Bacon Lardons)

Plats Principaux (Choice of One)
Wine Pairing: Choice of Trimbach Pinot Gris, Riesling or Pinot Noir
--Poulet avec Riesling (Chicken Braised with Riesling, Cabbage, Prunes and Roasted Creamer Potatoes)
--Choucroute Garni (Duck Confit, Sausages, House-made Bacon With Apple-braised Sauerkraut)
--Shnitzel du Porc (Fingerling Potatoes, Chili Mignonette, and Buttermilk Vinaigrette)

Dessert (Choice of One)
Wine Pairing: Choice of Trimbach Pear or Raspberry Cordial
--Crème Brulée (Tahitian Vanilla Bean and Fresh Berries)
--Gateau Aux Pommes (Vanilla Ice Cream and Caramel Sauce)

Featured Draft Pour: Kronenbourg 1664 Draft ($4)

3) On Tuesday, November 14, from 6pm-9pm, North End seafood destination il Molo will team up with local wine expert Christian Trotta and Fantasy Fine Wines for a special five-course dinner harmonized with selections from Marco Bonfante wines, an Italian winery set in the south of Piedmont with a long and illustrious winemaking history. Now run by brother-sister duo Marco and Micaela Bonfante, the winery has been producing exceptional wines for eight generations.

il Molo’s Executive Chef Pino Maffeo has prepared an Italian-inspired menu that will take guests’ taste buds on a culinary journey, while Trotta enhances each course with his carefully selected wine pairings.

MENU
First Course
Smoked Salmon, Rye, Mustard, and Caviar
Roero Arneis 2015
Second Course
Seared Foie Gras and House Made Panettone
Barbera D'Asti “Stella Rossa” 2015
Third Course
Wild Mushroom Pappardelle and Fresh Truffle
Langhe Nebbiolo 2014
Fourth Course
Braised Short Rib and Fresh Truffle Polenta
Bonfante Barolo 2012
Dessert
House Made Coconut Cake
Albarone Albarossa 2011

COST: The cost is $120.00 per person. Excludes tax and gratuity.
MORE INFO: For more information, please call 857-277-1895. To purchase tickets, please visit: http://www.ilmoloboston.com/store/event/il-molo-and-christian-trotta-present-marco-bonfante-wines-of-piemonte

4) On the first Thursday of December for the past eight years, the Town of Concord has been sent a tremendous wheel of Crucolo cheese, direct from the producer in Trentino, Italy. Every year, the festivities surrounding the cheese’s arrival in Concord have grown to include more and more segments of the town’s population: from students to selectmen; from merchants to musicians, and from the young to the young at heart.

New for 2017 is a team of magnificent Belgian draft horses, and a full contingent of brass instruments.

At 3:30 PM on Thursday, December 7 where Main and Walden streets intersect, this free, colorful and boisterous parade will provide spectators with an hour of old fashioned fun as a team of horses hauls the giant cheese down the street in a straw-filled wooden cart, guarded by Militia-men, and accompanied by the blare of brass instruments spurring on high-spirited dancers from Concord Academy. Those who arrive early (highly suggested) are given Italian flags to wave as the cheese passes by.

After a brief round of speeches, echoed by the crowd, the Crucolo cheese is then carved on a raised stage and subsequently sampled by all. The cheese – a mild asiago fresco made from cow’s milk -- is sold at The Cheese Shop of Concord, and in the past has sold out in less than 2 weeks.

5) Chef/Owner Delio Susi and his talented team welcome guests to Sulmona, his recently debuted restaurant in the heart of Kendall Square, for a seasonally inspired Hunter’s Dinner during the month of November, from the 1st-22nd. Chef Delio Susi serves soulful Italian food inspired by his hometown of Sulmona and he has an undying appreciation for using only the finest sourced ingredients.

This November, Chef Delio invites guests to savor the bold flavors of the New England bounty with his Hunter’s Dinner. The Hunter’s Dinner can be enjoyed as a prix fixe menu ($55/person) or a la carte, with or without a three course wine pairing (+$15/person). Prices do not include tax and gratuity.

FIRST COURSE
Choice of
--Pan Roasted Quail, Golden Raisins, Herbed Couscous $17
--Autumn Bruschetta, Butternut Squash Caponata, Fresh Ricotta and Garlic Toast $16
--Pumpkin Arancini, Fontina Cheese, Marinara, Grated Cheese $12
SECOND COURSE
Choice of
--Rabbit Triangoli, Caccitore Style, Grana Padano Cheese Swiss Chard $29
--Venison Rack, Parsnip Mashed Potatoes, Heirloom Carrots, Huckleberry Demi $35
--Rainbow Trout, Browned Butter, Sage, Roasted Root Vegetables, Citrus Gremolata $30
THIRD COURSE
Choice of
--Huckleberry Cobbler, served warm with Vanilla Gelato $11
--Apple Cider Sorbet $9

To make reservations, please call 617-714-4995

6) Puritan & Co. Chef/Owner Will Gilson exhibits his culinary talent by paying homage to Harvest season with a multi-course dinner focusing on Fall Flavors. Puritan & Company in Inman Square offers guests a taste of the cuisine that is inspired by the bounty of New England’s local farms with a six course, prix-fixe dinner on Thursday, November 16, from 6pm-9pm. The dinner will be served communal-style and will include carafes of wine at each table.

The menu includes:

hors d’oeuvres
clothbound cheddar-stuffed kielbasa with mustard & apples
potato mille fueille with caviar, crème fraiche & chives
parmesan polenta fritter with sage pesto & pine nuts
beet fritter with salmon tartare & horseradish
first
braised pork shoulder- squash, chicories, rosemary chutney, puffed wild rice
second
celery root bisque- lobster, black truffle, parmesan, meyer lemon
third
seared scallops- sweet potato, leeks, brown butter, piperade
fourth
slow-roasted ribeye- kale & mushroom crepe, celery root, truffle jus
dessert
apple cider donut- pumpkin mousse, candied pecans, bourbon caramel, cinnamon ice cream

The dinner is $85 per person and reservations can be made by logging onto Eventbrite or by calling 617-615-6195.

The Cheese Shop of Concord Turns 50! Upcoming Events.

The Cheese Shop of Concord opened its doors 50 years ago, in 1967. Back then, America was familiar with just a handful of cheeses: cheddar and Swiss, meunster and havarti, cream cheese, brie and roquefort. Today’s consumer is familiar with, and obsessed to buy, dozens more.

Cheeses from New England, California, and every state in between. Cheeses imported not only from France and Holland, but New Zealand and the Azores. Cheeses made from cow, sheep and goat milks. Tiny wheels and giant wheels; at up to $50 per pound.

It’s a sea change from 1967. Today’s cheesemonger, therefore, must be knowledgeable about thousands of cheeses, and keep them in stock and ready for consumption.

For 50 years, The Cheese Shop of Concord has been a regional resource for all things cheesey under just three proprietors: the first from 1967-1976, the second from 1976 to 2003, and Peter Lovis from 2003 to the present. The shop is obviously doing something right, but what is it? Locals say it all boils down to the shop’s motto: “Where shopping is an Old World pleasure.”

“There’s something to be said for the old fashioned give and take between merchant and customer that was taken for granted in 1967, but is missing in today’s impersonal, e-commerce environment,” says Lovis.

In celebration of its 50th birthday, The Cheese Shop of Concord plans a variety of public events in 2017.

Going To Txotx On Sunday 
Sunday, May 21 from 1-4 PM
A txotx (pronounced chuch) is a traditional Basque festival that heralds the readiness of hard cider pressed from regional apples. This unique outdoor event will take place at the scenic Concord Rod & Gun Club, located on Strawberry Hill Road, just a few miles north of downtown Concord. In case of rain, the event will be moved indoors, to a vintage sportsman’s lodge overlooking the club’s private pond.

A highlight of the event will be the Blessing of the Barrel, when a 55-gallon wooden barrel is tapped, and its contents literally spurt into one’s glass like a faucet. Attendees can also watch as local cider apples pass through an apple press for bottling and drinking later this summer.

Each $65 admission ticket entitles the bearer to enjoy: a take-home cider glass from which to quaff unlimited samples from New England’s top hard cidermakers, and a bounty of Basque-inspired food including grilled steak, cod frittatas, olives, nuts, cheeses and more. At press time, these 8 cidermakers have confirmed participation:

* Artifact Cider
* Bantam
* Carr’s Ciderhouse
* Good Life
* Pony Shack
* Shacksbury
* Snowdrift
* Zoll Cellars

In addition, attendees will receive a complimentary 22 ounce bottle of hard cider, made from apples hand-pressed at the event on May 21 and carefully fermented until late July. Folks will be advised when the cider is ready to drink, and bottle pick-up will be available at The Cheese Shop of Concord.

Tickets for Concord’s first-ever txotx will be on sale at www.EventBrite.com beginning May 1st.

Birthday Grill-a-thon 
Saturday, July 22, 11 AM-3 PM
The Cheese Shop of Concord’s 50th birthday will be celebrated on this day with a gargantuan birthday cake, and slices are free to anyone who stops by. In addition, the shop’s executive chef will have a “sausage stand” set up out front to sell grilled brats, wursts and hot dogs all afternoon. The party coincides with the Town of Concord’s annual Sidewalk Sale, so plan to come and spend the whole day.

In-Store Classes
Beginning in September, from 6:30 - 8:00 PM
A series of four evening classes, after-hours in the shop, are open to enthusiasts who are curious about the countless varieties of cheeses being produced, about aged meats like salami or prosciutto that pair well with them, and about beverages that love to accompany cheese. Enrollment is limited to 12 students per session, and the cost is $40 per student. Dates and times are shown below:

* Tuesday, September 13: Cheese 101 with proprietor Peter Lovis
* Tuesday, September 20: Beer, Wine and Mead with Mike Reilly
* Tuesday, September 27: Charcuterie 101 with Chef Justin Kopaz
* Tuesday, October 4:Easy Entertaining with Cheese, with Keir Weinberg

Crucolo Cheese Parade
Thursday, December 7, starts at 3:30 PM
For the eighth consecutive year, the Cheese Shop and the Town of Concord welcome a 400-lb. wheel of crucolo cheese from Trentino, Italy with a lively street parade of flags, speeches, horses, live music, dancing and of course, tasting. Video of the 2016 and previous parades can be viewed at the Cheese Shop’s YouTube channel.

Boston Wine Expo: Food Finds

As I mentioned previously, the Boston Wine Expo had numerous food exhibitors, many offering free samples of their products. This was beneficial with all of the wine offered in the Grand Tasting as you had a way to refresh your palate, and help soak up the alcohol. You also possessed the opportunity to try some food & wine pairings. Some wines, especially the more tannic ones, taste better when consumed with food. In addition, you could find some new food products that you'll want to later buy and eat at home, take to a party, or share with family & friends.

I'm certainly interested in finding new food products so my wanders through the Grand Tasting Hall always include checking out the various culinary booths. I'm going to highlight some of my favorite food finds from the Expo, and would like to hear about your own favorites too.

Wine & cheese can be an excellent pairing and there were plenty of cheese samples at the Expo. I wandered from Yancey's Fancy New York Artisan Cheese (pictured above) to Cabot Creamery, from Finlandia to Kerry Gold. Each vendor offered several different varieties and flavors of cheese, allowing you to play more with various potential wine pairings.

Several restaurants had booths at the Expo, sampling out one of their dishes. For example, The Living Room offered Momos, a South Asian dumpling, native to Tibet and Nepal. You could get a Vegetable or Beef Momo, and then add your choice of sauce, from Soy-Sake to Sweet Chili. I enjoyed the meaty Beef Momo, and stopped by the booth multiple times.

McCrea's Candies, which regularly has a booth at the Expo, produces a diverse variety of tasty caramels and I've been a fan of their caramels for about five years. Some of their flavors include the following: Black Lava Sea Salt, Single Malt Scotch, Rosemary Truffle Sea Salt, and Ginger Fusion. I'm also pleased that this is a local company, another reason for my support. These caramels can pair well with some dessert wines, such as Cream Sherry, or even sparkling wines. I would like to do a taste test, pairing some of these caramels with hard cider.

Another local producer is Top Shelf Cookies, which makes a variety of fresh cookies from a kitchen in Dorchester. Owner Heather Yunger, a huge Boston Bruins fan, began with her Black & Golds, a chewy dark chocolate cookie studded with peanut butter chips. She makes around 17 different types of cookies, such as the Cocoverdose, a chocolate lover's dream with its three kinds of cocoa and three kinds of chocolate chips. The Fluffernutter is a very local cookie, using peanut butter from Everett and Marshmallow Fluff from Somerville.

Primizie Thick Cut Crispbreads gave away plenty of sample bags of their various flavors. I'll be talking more about Primizie in its own post in the near future, but in short, these are thick, tasty chips, perfect for using with dips.

I was impressed with the crunchy cheese bites from Umland's Pure Dry, a Midwest family-owned company which was just founded last year. They use "100% natural kosher Wisconsin cheese", as well as gluten free, which is vacuum dried into tiny crunchy pieces. There are three flavors: Crunchy Cheddar, Gouda and Pepper Jack. When you look at the back of the package, and look at the ingredients, all you will see is a single ingredient, Cheese! I found these to be nearly addictive, and it's very easy to devour a bag of these crunchy cheese snacks. Though my favorite flavor was the Gouda, the other two were tasty as well. I like the crunchy texture of these snacks, and would like to use these atop a salad or in some other dish.

The local producers continue! Yummy Yammy, based in New England, makes 100% sweet potato salsas which use no tomatoes. You can find three different varieties, including Moroccan, Tuscan, and Mexican (which comes in three heat levels). My favorite was the Moroccan Salsa (medium heat), which is made with Curry, Lentil & Kale. It has a strong and delicious curry flavor and is an excellent dip, though I could easily see that as an ingredient in a variety of dishes. It only has a mild spicy kick and I would like to see another version of this Salsa with more heat. The Tuscan Salsa (medium heat) is made with roasted red pepper, white bean and basil. It is a thicker salsa, with rich flavors, and a mild spicy kick. The Medium Mexican Salsa, which is made with corn, black bean, lime juice, and chipotle, was also rich in flavor and has a different, but compelling, flavor from usual tomato salsa.

What were your favorite food finds at the Expo?

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.
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1) Annually on the first Thursday of December since 2010, The Cheese Shop of Concord has taken delivery of a gigantic wheel of Crucolo cheese, imported from a tiny hill town in northern Italy. And each year, the festivities surrounding the cheese’s arrival in town have grown to include more and more segments of the town’s population. From students to selectmen; from merchants to the merely curious. But one thing is certain: No one can resist a cheese parade.

Beginning at 3:30 PM on Thursday, December 1, at the intersection of Main and Walden streets in this historic town’s center, the colorful and boisterous parade provides Concord and its visitors with a half hour of old fashioned fun and unity. A team of draft horses and a cart haul the cheese down the street, accompanied by the blare of brass instruments and scores of high-spirited dancers from nearby Concord Academy, while the crowd cheers and waves Italian flags.

After a brief round of speeches, the cheese is ceremoniously halved and quartered on a raised stage for all to watch, and is sampled among the crowd. Amazingly, the cheese – a mild asiago fresco made from cow’s milk -- is sold by the pound and generally sells out in less than 14 days.

2) Parsnip Restaurant and Lounge, located in the heart of Harvard Square, is now offering Brunch every Sunday from 11:30 a.m. to 2:30 p.m. The brunch menu offers a variety of entrees, side plates, and libations drawing inspiration from classic American dishes as well as European influences.

Although subject to change, Executive Chef Peter Quinion’s brunch menu includes:

Fruits and Grains
House granola with natural yogurt & fruit compote

Grapefruit Brûlée, avocado & mint
Parsnip fresh fruit salad with rose & lime syrup
Eggs
Poached, fried, or scrambled on toast
Eggs benedict on an English muffin with country ham & Hollandaise sauce
Fried egg, avocado, Parmesan on wheat toast
Entrées
Kedgeree, smoked haddock, curried rice & egg
Potato griddle cake, cured salmon, guacamole & spiced tomato chutney
Braised short rib with polenta & gremolata
Chicken & waffles, slaw, honey hot sauce
French toast brioche, fruit compote
Sides
Home fries with garlic & rosemary

Kale sprouts, chili flakes, preserved lemon

Fried potato-brussels sprout cake 

Applewood smoked bacon
Assorted pastry selection
Something sweet
Bread pudding with butterscotch & whipped cream

Flourless chocolate torte with coffee crumble and mascarpone

Poached pear

For Reservations, please call (617) 714-3206

3) Chef/Owner Andy Husbands and the rest of the team at The Smoke Shop celebrate those who have served or are serving in the US Armed Forces this Veteran’s Day. Chef Husbands invites U.S. military personnel past and present to indulge in American-Inspired, quality Q from the Smoke Shop’s Take Out Menu for 50% off in celebration of Veteran’s Day 2016.

On Friday, November 11, from 11:00 a.m. – 9:00 p.m., veterans can indulge in Traditional BBQ Combos featuring a variety of all-American classic sandwiches like Pulled Pork and Brisket or New Style Q Combos featuring fresh takes on BBQ staples including The Brisket (Korean vinaigrette, kimchi, Gochujang Ranch) and the Pulled Pork BLC (Smoke Shop bacon, romaine lettuce, pepper jack cheese, mayo). Each combo includes a choice of one Side including options like The Corn Bread (honey sea salt butter) and Bacon Collards. Decadent Desserts like Kenny’s Butter Cake, Rainbow Treats, A Taste of Somerville S’mores, and Butter Cake Crack are also available.

The Veteran’s Day Take Out Special is valid for orders up to $100. Take Out orders may be placed by calling 617-577-7427 or visiting The Smoke Shop at 1 Kendall Sq. Cambridge.

4) Royal Sonesta Boston unwrapped today its Holiday Events, and topping the list are Creative Culinary Cookie Classes and Breakfast with Santa. Known for its holiday spirit and sparkling decorations, Royal Sonesta Boston is welcoming children to the kitchen to create holiday cookies and to the Grand Ballroom to have breakfast with Santa. Reservations are required.

Delicious meets adorable at these Holiday Cookie Classes. Come and bake holiday cookies with Royal Sonesta Boston’s Executive Pastry Chef, Christina Allen-Flores. Price includes a cocktail for adults and hot apple cider and a take-away treat for kids. These cooking classes sell out, so please book early. Two dates are offered: December 4 and 11. Classes are designed for a child accompanied by an adult.

Time: 10:00 AM - 12:00 PM
Price: Adults: $30 | Children: $25
Tickets: https://royalsonestaboston_cookieclasses.eventbrite.com

A favorite holiday tradition is Breakfast with Santa at Royal Sonesta Boston. Children of all ages are welcome. This special morning includes a seasonal brunch, holiday cookie crafts and a dramatic reading of the Night Before Christmas by Santa himself. Children will meet Santa and take home a special gift. Each child is invited to share the magic of the season by donating a small, unwrapped gift to benefit Toys for Tots. This event sells out. Reservations are required.

Dates: December 17 and 18
Time: 10:00 AM - 12:00 PM
Price: Adults: $45 | Children: $25 | 3 & Under: Free
Tickets: Dec. 17: https://royalsonestaboston_breakfastwithsanta12_17.eventbrite.com
Dec. 18:https://royalsonestaboston_breakfastwithsanta12_18.eventbrite.com

*Royal Sonesta Boston is pleased to share that this year the Breakfast with Santa ticket price includes complimentary admission and skating rentals at Community Ice Skating Rink at Kendall Square.

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.
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1) Facciamo festa! On Thursday, October 20, from 5:30pm-8-m, local SoWa artist Giardini di Sole is partnering with Cinquecento Roman Trattoria, Wanderlush and Campari Brands to bring all things Italian to the SoWa Boston.

Guests will enjoy small plates prepared by the culinary team at Cinquecento while sipping on crafted Campari cocktails by Wanderlush, a locally-born craft cocktail catering company. The neighborhood initiative will also get a chance to view Giardini di Sole’s newest Italian Home Décor and Tableware Collections in their showroom.

WHERE: Giardini di Sole Int’l | 460 Harrison Ave., Suite C-16 | Boston, MA 02118
COST: $40.00 per ticket / 100 tickets available
To purchase tickets, please click here

2) This fall TAMO Bistro & Bar at the Seaport Hotel will offer a special dining experience for their neighbors; every Monday and Tuesday evening, from 6pm-10pm, when the evenings cool off, TAMO will be serving their new “Neighborhood Nights” menu of classic comfort food and creative appetizers. Cozy up by the fire in front of a floor-to-ceiling window or settle in on a bar stool for this two-person weekly special for just $40 per person.

Guests will have the choice of any two courses plus a bottle of wine. Long-standing favorites are supplemented by some new additions to the “Neighborhood Nights Menu."  End your evening in a sweet way with the S’mores in a Crock (graham crackers, chocolate chips, mini marshmallows, ice cream).

“Neighborhood Nights” Menu
Candied Bacon
Steak & Cheese Spring Rolls Chipotle Ranch
Prosciutto Meatballs Housemade Prosciutto Meatballs, Marinara, Mozzarella
Crispy Salt ‘n Pepper Calamari Hot Peppers, 5 Spice Powder
Tacos “Al Pastor” Pork, Shredded Lettuce, Avocado, Lime Crema, Pineapple
Autumn Salad Roasted Kabocha Squash, Wheatberries, Shiitake, Kale, Hazelnuts, Cotija Cheese
North End Pizza House 4 Cheese Blend, Tomatoes, Flatbread
Broiled Chicken Curry Zeera Butter Rice, Creamy Curry, Marinated Chicken
Clam Chowder Served with Bacon and Chives
Lobster Roll served on a warm buttered bun with fries or salad
TAMO Burger Cheddar Cheese, Caramelized Onion, Bacon, Lettuce, Tomato, Brioche Bun
S’mores in a Crock Graham Crackers, Chocolate Chips, Mini Marshmallows, Ice Cream

COST: $40 per person plus tax & service
For reservations, please call 617-385-4304

3) Chelmsford restaurant Moonstones will partner with the Massachusetts Cheese Guild on Thursday, November 10 at 7 PM to present a four-course wine and cheese-centric dinner entitled Great Cheeses of Massachusetts. Cost for the event is $60 per person, excluding tax and tip.

Moonstones’ trio of chefs, working in collaboration with Winebow Fine Wine Importers, have created a menu that showcases Massachusetts-made cheeses. Special guest will be artisan cheesemaker Luca Mignogna of Wolf Meadow Farm in Amesbury, who will share his “secret” Italian techniques for making small batch ricotta, mozzarella and more.

Three other artisan cheeses produced by Massachusetts Cheese Guild members: Great Hill, Dancing Goat and Smith’s Country -- will also be featured.

MENU
Great Hill Blue Cheese
With red-wine poached pears, candied pecans, arugula and balsamic drizzle
La Cana Albarino (Spain)
Dancing Goat Dairy Chevre
And mushrooms in spinach ravioli with crisp pancetta and pinot grigio crema
Muga Rioja Reserva (Spain)
Smith’s Country Cheese Gouda
And cranberry-stuffed pork roulade, served with butternut squash puree and savory bread pudding
Textbook Cabernet Sauvignon (Napa)
Wolf Meadow Farm Ricotta Cheesecake
with Moscato Poached Figs
Maculan Dindarello Moscato (Veneto)

Moonstones believes that the story behind cheesemaker Luca Mignogna complements the restaurant’s own guiding philosophy: Think Global. Eat Local.

Reservations for the Great Cheeses of Massachusetts wine dinner are strongly suggested. Call Moonstones at 978-256-7777.

4) On Wednesday, October 19, from 7:30pm-10:30pm, Bar Boulud, Boston, located at Mandarin Oriental, Boston, will host Château Musar owner and third-generation winemaker Marc Hochar for an educational five-course culinary journey.

Château Musar is widely acknowledged as one of the world’s most unique wineries, and the Hochar family is recognized as one of the most revolutionary thought leaders in the Lebanese wine business, bringing regional bottles out of obscurity and into international acclaim. Alongside Bar Boulud’s Sommelier, David Bérubé, Marc Hochar will bring guests on a vinicultural journey to the Bekaa Valley of Lebanon.

This five-course dinner will showcase bold and classically complex wines, paired with unique seasonal dishes from Chef de Cuisine Michael Denk and Pastry Chef Robert Differ. The menu will be served as follows:

Duck Rillettes (pomegranate glaze)
Musar Jeune Rose, 2015
Musar Jeune Rouge, 2013
Seared Foie Gras (ricard, rye crumpet)
Hochar Pere et Fils 2011
Smoked Sturgeon (blackberry caviar, crème fraîche)
Château Musar Blanc, 2006
Château Musar Rouge, 2007
Chicken Kiev (truffle butter, pomme purée, butternut squash)
Château Musar Blanc, 2003
Château Musar Rouge, 1999
Poached Pear (ginger gelato, almond sablé)

COST: $170 for five-course menu and wine pairings (Ticket price includes tax and gratuity)
Tickets are available here: https://www.eventbrite.com/e/chateau-musar-wine-dinner-tickets-28083974925

Chateau Musar produces some amazing wines and this dinner should be an exceptional experience. I've enjoyed a number of Chateau Musar wines over the years, and have several in my own wine cellar. If you want to splurge on a wine dinner, this would be the event to do so.

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)T o celebrate the extra day in 2016, Chef Brian Poe will hop to it by dishing out a series of Leap Year specials at his three restaurants on Monday, February 29. Chef Poe’s creative culinary style and his flair for using exotic meats will be showcased through creations that use “hopping” proteins, putting the “leap” into “Leap Year.”

Bukowski Tavern in Inman Square will be celebrating Leap Year with “Hoppy Hour” from 5pm through midnight. Each hour, Bukowski Tavern will feature a hops-forward beer to pair with Chef Poe’s Leap Day special, the Cilantro Szechuan Peppercorn Kangaroo Burger with hopped cashew Thai chile aioli, hop-battered onion rings and ginger beer pickles.

Poe’s Kitchen at the Rattlesnake, in the Back Bay, Chef Poe will be serving up Hoppin’ Frog Tostadas piled with jalapeño-braised frog legs and topped with a saffron aioli on crisp corn tortillas.

The Tip Tap Room, on Beacon Hill, will be dishing out a Bacon-Wrapped Rabbit Loin with yuzu apples, garlic and a pistachio crumble. Chef Poe recommends pairing the rabbit with Jack’s Abby Hoponius Union brew.

COST: Leap Year specials are available for $13.95 at each restaurant. Specialty beers available at a la carte pricing.

These dishes certainly intrigue me and I'm very tempted to visit one of the restaurants on Leap Day.  I love kangaroo, frogs and rabbit so it might be tough to decide which I want.

2) The Cheese Shop of Concord has launched a new program to please the palates of cheese lovers – those who live or work near the Town of Concord, and even those who don’'t. It’ is the shop’'s first-ever, Monthly Cheese Club, with memberships available in increments of 3, 6 and 12 months.

In March, the cheese lovers club will showcase the Great Cheeses of Massachusetts. There are more than two dozen family farms across the Commonwealth making artisanal cow, sheep and goats milk cheeses.

Club members will receive 1.5 lbs. of whatever three cheeses are at their best, pairing suggestions, plus 2 or 3 “surprise” gifts such as jams, nuts, candy or more from The Cheese Shop’s. With more than 1,000 cheeses rotated throughout the year at The Cheese Shop of Concord, club members are guaranteed a wide-ranging selection of flavors, textures and styles in cheeses made from Deerfield, Massachusetts to the Italian Dolomite Mountains … and from Stowe, Vermont to Fribourg, Switzerland.

Introductory prices for 2016 are as follows:
$225 for a three-month membership …
$420 for a six-month membership …
$720 for a full year (that’s close to 20 pounds of cheese, and almost 40 culinary extras from now until February 2017)

3) On Wednesday, March 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Ravines Wine Cellar. A boutique winery located in an emerging world-class wine region, the Finger Lakes of upstate New York, this small, distinctive winery crafts elegant and food-friendly wines using Old World winemaking traditions with New World innovation.

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

HORS D’OEUVRES
Mussel Escabeche, Warm Baguette
Oysters on the Half Shell, Blood Orange Granita, Caviar
Shrimp Arancini, Passion Fruit Aioli
Ravines “Methode Classique” Brut Sparkling Wine, Finger Lakes, 2006
FIRST COURSE
Diver Scallop Ceviche (Navel Orange & Aji Amarillo Leche de Tigre, Salsa Criolla)
Ravines Dry Riesling, Finger Lakes, 2014
Ravines “Argetsinger Vineyard” Dry Riesling, Finger Lakes, 2012
SECOND COURSE
Pan-Seared Halibut Fillet (Hazelnut Beurre Blanc, Mashed Turnip, English Peas)
Ravines Chardonnay, Finger Lakes, 2013
MAIN COURSE
Cedar Plank Roasted Tuna & Pork Belly (Herbed Yukon Gold Potatoes, Braised Broccoli Rabe)
Ravines Cabernet Franc, Finger Lakes, 2013
Ravines Meritage, Finger Lakes, 2012
DESSERT COURSE
Caramelized Pineapple Empanada (Coconut Ice Cream, Sabayon)
Ravines “Late Harvest” Vignoles, Finger Lakes, 2013

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

TasteCamp 2016: Vermont Bound!

Vermont, the Green Mountain State, is the leading producer of maple syrup in the country. It is also well known for its dairy farms, cheese and Ben & Jerry's Ice Cream. In the winter, it is well known for its fabulous ski trails while in the fall, leaf peeping is extremely popular. However, its alcohol industry is much less known, except maybe for the crazily popular and hard to find Heady Topper beer. It is well past time that the rest of Vermont's alcohol industry becomes better known, from its wines to its spirits.

Since 2009, I've written a number of articles and reviews of Vermont wine, cider and spirits and this year will see plenty of additional coverage. In prior year's, I've attended the Vermont Cheesemakers Festival which not only offered an abundance of cheese but also presented some of the wines, ciders, beers and spirits of Vermont, from Boyden Valley Winery to Whistle Pig Distillery. Over the years, I've seen a clear improvement and evolution of their wines and spirits. There is less use of grapes from outside Vermont and the quality continues to improve.

As I mentioned last week, in the Spring I'll be spending a weekend exploring the wines, ciders, beers, Sake and spirits of Vermont, gaining a better understanding of the current status of their drinks industry. From June 3-5, I'll be attending TasteCamp 2016, which will be held this year in scenic Vermont. Approximately forty bloggers, writers and their guests will attend TasteCamp, tasting our way through Vermont. I've attended all but one of the previous TasteCamps (having missed one only because I was at the Kentucky Derby) and I expect the Vermont weekend to be as enjoyable as all the rest.

As in previous TasteCamps, we will meet a variety of producers, visit vineyards, taste dozens of wines, beers, ciders and spirits, dine on local foods and hold a fun BYOB dinner. With its limited size, this is a more intimate event, allowing you to get to know everyone in the group, reconnecting with old friends and meeting new ones too. You also get immersed in the region, gaining a better understanding of its drinks industry. When the weekend is over, numerous posts and articles about the attendees' experiences will be written, sharing their new found knowledge about Vermont.

Along with Lenn Thompson, Todd Trzaskos, and Remy Charest, I have helped to plan our itinerary and participants, which currently includes: la garagista farm + winery, Lincoln Peak Vineyard, Shelburne Vineyard, Fable Farm Cider, SILO Distillery, Vermont Spirits Distilling Co., Stonecutter Spirits, Shacksbury Cider, Putney Mountain Winery, Huntington River Vineyard, Prohibition Pig and Hill Farmstead Brewing. This list will continue to grow and be refined and the weekend should offer some of the best Vermont has to offer. There is even a new Sake brewery in Vermont, the Mercy Brewing Company, which I hope we can get to participate too.

If you would like to attend TasteCamp 2016, there is some limited space available, but you must be a writer or other wine trade professional. You can register here to reserve a spot and if you have any questions, please contact Lenn Thompson. If you are a Vermont producer of drinks or food and are interested in participating, you can comment on this post or contact Lenn.

Can't wait for Spring in Vermont!

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) For the sixth year in a row, 51 Lincoln ushers in the final month of summer with Raw August, a celebration of all things fresh, flavorful, and in their natural form. Every day, Chef Jeff Fournier will feature a different raw special, showcasing his talent for creating unique and delicious dishes using the highest quality ingredients. From ceviches, to crudos, to tartares, and more, Fournier’s culinary innovation is unparalleled. Past dishes have included:

--scallop crudo with rooftop chili & corn relish, smoked salt, lime sauce
--white miso salmon tartare with handmade fennel potato chips, scallion
--chilled peanut noodle salad with torched yellowfin tuna, wasabi dusted rice puffs
--oysters three ways ft. yellow pepper & peach mignonette, watermelon & rooftop jalapeno shooter, sun gold tomato & blueberry salsa
--pepper crusted beef carpaccio with allandale cherry tomatoes, balsamic reduction, truffle oil
--tuna sashimi with pickled ginger, house-made kimchi, carrot sesame salad
--herbed cheese napoleon, pickled rooftop vegetables, fresh fruit compote
--beet carpaccio with red wine reduction, shallot, za’atar, ricotta salada
--black bean & rooftop pepper chili with lime crème fraiche

For reservations, please call (617) 965-3100.

2) Beginning on August 3, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new three-course prix fixe menu will feature new items prepared by Executive Chef Danny Levesque, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield. This menu will change weekly based on the harvest.

The rooftop farm is 17,000 square feet and was designed as ell as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.

Sample Menu
Appetizer
Goat Cheese Ravioli, Mint, Basil, Dates
Side dish
Gratin of Braised Kale, Collard Greens, Pancetta
Entree
Herb Encrusted Local Cod, Spring Carrots, Exotic Mushrooms
Dessert Cart

For Reservations, please call 781-944-4810.

3) Chef Carolyn Johnson of 80 Thoreau in Concord recently offered a special Striper Menu and I was impressed. She has a new special offering, a Corn & Tomato Tasting Menu, which uses local, fresh produce. Chef Johnson says "We are all about supporting our neighborhood farms, and farms like Brigham and Verrill really do grow the best corn and tomatoes you'll ever taste. August is the best time to be a chef in New England--the farm product is just extraordinary."

The special menu will be available from August 4-15, and costs $45 person. And it sounds like it will be a delicious four-course dinner.

First Course
Griddle Cheese (Cherry tomatoes, pickled corn, basil)
Second Course
Corn Soup (Charred omato, crab, fennel)
Third Course 
Grrilled Pork Chop (Broiled tomato, spicy corn fritters)
Fourth Course
Corn custard (plum, tomato, molasses)

For Reservations, please call 978-318-0008

4) Newburyport is hosting the inaugural Savor Newburyport event brought to you by the Greater Newburyport Chamber of Commerce and their members, highlighting the cuisine, craft beer and cocktails, shopping and cultural experiences the maritime city has to offer. From September 17th through the 26th, Newburyport will host unique events and innovative dining and retail collaborations.

The celebration will kick off on Thursday, September 17, at the Opening Savory Gala on Newburyport’s picturesque waterfront from 6-9pm. Guests will have the opportunity to sample award-winning food and drinks from over 30 local restaurants and chefs throughout Greater Newburyport.

Throughout the 10-day celebration, tickets will be available to numerous special events hosted by local restaurants in and around Newburyport. In addition from Friday, September 18th to Sunday, September 20th, the Savory Retail Showcase events will take place with numerous retail shops offering special incentives, features and promotions. Simultaneously, the 10th annual Newburyport Documentary Film Festival will be held at the Firehouse Center for the Arts and the Screening Room, sharing the year’s most thoughtful filmmaking.

Visit http://www.savornewburyport.com for event and ticket information.

5) Now that August is here, start off the month with some new food and fun experiences. Formaggio Kitchen provides a variety of fun-filled foodie classes that will please your palate this month.

From oyster and wine pairings to creating the perfect summer clam bake, Formaggio Kitchen offers an experience to please everyone! Oysters and Old World Wines hosted on August 11th provides guests with five different ways to prepare this amazing bivalve accompanied by expertly paired old world wines. The Summer Clam Bake class on August 17th dives into this favorite New England pastime with James Beard nominated chef Matt Jennings of Townsman where guests can enjoy a classic clam bake that is expertly paired with beer, cider, and wine. On the other end of the food spectrum, Formaggio Kitchen's Pickling and Preserving 101 class on August 19th will show you how to save the fantastic flavors of summer produce with our in-house pickling enthusiast, Julie. Wash it all down with expert cheese and ciders pairings at our Cheese + Cider with Bantam Cider Company class on August 27th.

Check out the Formaggio Kitchen website for more details.

6) Legal Sea Foods is holding their 7th annual Oyster Festival from September 17 through October 14, Legal Sea Foods venues in Massachusetts will feature a series of in-restaurant specials including Fried Oysters (three for $10) in four preparations: Buffalo Oyster (blue cheese, celery hearts, radish), BBQ Oyster (cole slaw, BBQ mayo), Sriracha Oyster (tasso, roasted corn, pickled green tomato) and Fried Oyster & Eggs (sauce gribiche, arugula, red onion). For Baked Oysters (three for $12), options include the Lobster Spinach Oyster (cheese, herbed crumbs), Oyster Scampi (shrimp garlic butter, white wine), Crab & Cheese Oyster (Jonah crab, horseradish, cheddar, cream cheese) and the Roasted Oyster (smoked chorizo butter, fresh herbs). There also is a Raw Oyster & Tuna Crudo (sambal, sesame dressing - $4.50), Raw Oyster (apple mignonette - $3).

The official drink of this year’s Oyster Festival is the refreshing Deadrise (American Harvest Organic vodka, muddled cucumber, lime, grapefruit bitters - $10) designed to complement the oysters’ flavor profiles.

Special events will be held at various Legal Sea Foods locations and will include:
Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s outdoor Terrace Bar (September 20 from 2-4pm; a la carte pricing; 20 University Road, Cambridge);
Sip, Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (September 29 at 6:30pm; $40 per person; 26 Park Plaza, Boston);
Mollusk Mania, a 21+ “everything oysters” party featuring a raw bar of eight varieties, four passed appetizers and a “"How to Shuck an Oyster" station on the all-weather rooftop at Legal Harborside (October 4 from 1-3pm; starting at $55 per person; 270 Northern Avenue, Boston);
Oysteria, Mamma Mia, a wine dinner for half-shell hedonists and novices alike at Legal Oysteria (October 7 at 6:30pm; $75 per person; 10 City Square, Charlestown).

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) Boston’s Taste of the Nation for No Kid Hungry, a Culinary Event for a Cause, returns on June 9. A number of Boston area’s chefs, restaurateurs and mixologists will join forces to help end childhood hunger. Share Our Strength Founder and CEO Billy Shore; Taste of the Nation’s Distinguished Chef Council which includes: Gordon Hammersley, Tony Maws, Joanne Chang, Jodi Adams, Jason Santos, Andy Husbands, Michael Scelfo, Mary Dumont and Brian Poe.  

Some of this year’s participating restaurants include: Lincoln Tavern, Belly Wine Bar, Craigie on Main, Abby Lane, Tremont 647, Bistro du Midi, Bergamot, Alden and Harlow, Sweet Cheeks Q, Ribelle, Loyal Nine, TRADE, Tico, West Bridge, Davio’s, Grill 23, Harvest, 80 Thoreau and Fairstead Kitchen.

Proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. Led by a distinguished Chef Council, Boston’s culinary tastemakers will provide guests with bite-size fare, craft cocktails, and desserts of all kinds. One in five children in this country struggles with hunger, including more than 270,000 kids in MA. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. In 2014, Boston’s Taste of the Nation for No Kid Hungry raised $123,000 to help feed children in need more than 1,230,000 healthy meals.

WHEN: Tuesday, June 9, from 7pm to  9:30p,  VIP Admission starts at 6pm.
WHERE: Cruiseport Boston, One Black Falcon Avenue, Boston
COST: Tickets are $95 for General Admission and $150 for VIP admission. Tickets can be purchased by logging onto www.nokidhungry.org/boston.

2) Puritan & Company Wine Director, Peter Nelson, is changing things up a bit with a dine-around and sip-around event for the next Wine Wednesday which takes place on Wednesday, July 1st. Guests are invited to say “Yes Way, Rosé!” where they can mix, mingle and sample at this celebration of the pink-hued wines.

Passed appetizers and small plates will be paired with a selection of 15 Rosé wines to make this event a little more special than most. This is a perfect way to taste a bunch of Rosé and find your favorites for the summer.

Tickets are $65 and can be reserved by calling 617-615-6195 or logging onto www.picatic.com/roserumble.

3) Do you love cheese? And really, who doesn't? The American Cheese Society is holding Cheese Camp 2015 in Providence, Rhode Island, from Wednesday, July 29 to Saturday, August 1. This is a large educational conference and world-renowned cheese competition, and this is the first year in almost ten years that it has been held in New England. There is much for the cheese industry and food professionals but there are also events that will appeal to the general public.

Check out the Festival of Cheese, which is open to the public on Saturday, August 1, from 7pm-9pm, and will feature over 1600 American artisan cheeses that were entered in the 2015 Judging and Competition. In addition to all of these cheeses, guests will also get to try a wide array of specialty accompaniments from preserves to chocolate to wine and craft beer. All guests will get a commemorative wine glass and cocktail plate. Tickets are $60 per person, with all proceeds going to the American Cheese Society’s cheesemaker scholarships.

All of the remaining cheese will be sold at the Cheese Sale on Sunday morning from 9am-1 pm. Entry is free, and will be a great opportunity to purchase rare artisan cheeses from across the country at incredible prices.

Individuals or groups can also volunteer from July 23 through August 2, 2015. Volunteers can assist with many aspects of ACS’s events, including but not limited to: volunteering with the renowned ACS Judging & Competition; assisting at the Conference registration desk; preparing cheeses for educational tasting sessions and sponsored events; and helping to set up the Festival of Cheese .

Volunteers receive an official “ACS Cheese Camp Counselor” t-shirt, a ticket to the Festival of Cheese on Saturday, August 1 ($60 value), and any meals that coincide with their shift(s). Volunteers may purchase additional tickets to the Festival of Cheese at a discount. Shifts vary in length. Volunteers must be age 18 or older.

Sign up to volunteer for ACS Cheese Camp 2015 in Providence at www.shiftboard.com/cheesesociety.
For more information about volunteer opportunities, please contact Jeff Yeager at 720-328-2788 or jyeager@cheesesociety.org.

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) Chef/restaurateur Michael Schlow is setting his sights on opening a new Greek inspired restaurant called Doretta Tavern at the 79 Park Plaza location. The restaurant is set to open in the Fall in what has been Schlow’s ode to rustic Italian cooking, Via Matta. After 13 years, he plans to close the restaurant at the end of May.

“This is a bittersweet time” says Schlow. “While it’s with great sadness that after so many years we are closing Via Matta, we are really excited for this new chapter. Boston has so many talented chefs and we’ve become one of the best food cities in the country; the time is right to take this great opportunity and create a restaurant that showcases the beauty and simplicity of Greek cuisine.”

Doretta Tavern will be designed by Michael Nadeau and Andrea Morton. The two have teamed up to take Schlow’s vision and turn it into reality. The space will take on a completely new look and feel with an emphasis on reclaimed woods, beamed ceilings, stone, and worn leather; highlights of the new design include a new center bar, action food stations, a new entrance, and a raw bar.

In true Mediterranean spirit, the cooking will rely on the best quality olive oils, fresh vegetables, ripe fruits, and locally sourced fish and meats. Guests can expect a vast array of raw bar selections, Mediterranean spreads, homemade warm flatbread, interesting small plates, grilled seafood, and slow roasted meats. Schlow will be paying homage to his wife Adrienne’s Greek heritage and will be offering some of the recipes passed down to her from generation to generation. The beverage program will be an interesting mix of traditional and craft cocktails, local beers, and an international, well-chosen wine list.

I'm hoping to see plenty of delicious Greek wines on their list.

2) This May, Anna’s Taqueria continues its commitment to charitable organizations in the Boston community by partnering with Red Sox Pitcher Craig Breslow’s Strike 3 Foundation. Baseball season has arrived and now Anna’s guests can take a swing at childhood cancer when they order the special “Breslow Burrito.”

During the month of May, $3 from every Breslow Burrito purchase will be donated to Craig’s Strike 3 Foundation, which heightens awareness, mobilizes support and raises funding for childhood cancer research. The Breslow Burrito was created by Craig and features Grilled Steak, Cheese, Rice, Black Beans, Salsa, Guacamole and Crumbled Tortilla Chips (no substitutions).

COST: Standard burrito pricing: Regular $5.45 & Super $6.25

3) On Saturday, May 23, from 12pm-4pm, the Cheese Shop of Concord will hold the Battle of the Butters, a free sampling of 8 fresh butters and attendees get to vote for their favorite. Who will prevail as the Top Butter?

The contestants include:
European Style Cultured Butter with Sea Salt Crystals (Cow’s Milk)
Vermont Creamery – Websterville, VT
Inspired by traditional French butter making, VC cultures the freshest, high quality cream from St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. Churned in small batches, the cream becomes a rich European-style butter with 86% butterfat content and a unique farm-fresh taste. Taking perfection one step further, it’s then topped with Celtic sea salt.

Cultured Butter, Unsalted (Cow’s Milk)
Ploughgate Creamery – Fayston, VT
Marisa Mauro, who’s been in involved with dairying since she was 15, makes this cultured butter at Bragg Farm, which she purchased from the Vermont Land Trust in 2012. Marisa makes both salted and unsalted butters, from St. Albans Cooperative milk. By autumn 2015, she expects to have a herd of 10 cows at the farm, so butter will be produced solely from her own proprietary milk.

Beurre de Baratte, Unsalted (Cow’s Milk)
Isigny Ste Mère - Normandy, France
Isigny butter has been renowned since the 16th century. By the 19th century, the population of Paris alone consumed 800 tons of butter annually. Isigny’s terroir has the advantage of a mild, moist climate near the ocean and enjoys the benefits of nearby marshes. Cows that graze there feed on grass rich in iodine, beta carotene and trace elements. The quality of buttercup yellow Isigny butter is amazing; it is rich in vitamin A and has a faint taste of hazelnuts.

Parmigiano Reggiano Butter, Unsalted (Cow’s Milk)
Delitia, Parma, Italy
This butter, with its fragrant and delicate flavor, is called "Burro di Parma." It is produced with pasteurized creams from the milk collected from family-owned farms in Parma and Reggio Emilia. Its quality is without equal because of extraordinarily rigorous production discipline in those regions. The burro is dense but smooth and spreadable, tastes “clean,” has a uniform color, and melts readily on the tongue.

Buffalo Milk Butter, Unsalted (Buffalo Milk)
Delitia, Parma, Italy
Like its widely known sibling, Mozzarella Di Bufala, the making of this high quality butter is very traditional. Basically, it is made from the cream left behind from the production of cheese. It tastes best when consumed plain, on rustic bread or melted over vegetables, but is also ideal for making cakes or custards. It is pale porcelain in color and intense in flavor.

Les Prés Salés Camargue, Salted (Cow’s Milk)
Belgium
After churning fresh cream from cows that grazed on the plateau of the Ardennes mountains in Belgium, this butter is blended with large salt crystals from Camargue, a region of the Rhone delta in France, known for its exceptional, hand-harvested sea salt, long prized by gourmet cooks. The crystals remain intact within the butter, allowing for savory bites as they dissolve on the tongue. Perfect for accompanying seafood, meat, fish and cheese.

Lenker Butter (Cow’s Milk)
Switzerland
There is no way to compare commercial butter to the taste of artisanal "kaeserei” (dairy butter). This butter comes from a dairy in Lenk, in the Bernese Alps. The milk is from cows that spend the winter in the valley, which of course, is still in a mountain zone. In the summer, they graze in the alp meadows at even higher altitude. As a result, the quality of the milk is very high, and the butter changes in color and taste according to the seasons.

Goat Butter (Salted)
St. Helen’s Farm – Yorkshire, England
At this farm, a delicious goat butter is made by churning goat cream inside a large stainless steel vessel, which drains off the buttermilk and thickens it. A small amount of carotene color is added for appearance (0therwise it would be snow white), and salt is added for improved shelf life. The butter is then carved into distinctive D-shaped rolls and wrapped in foil prior to shipping.

4) On Tuesday, May 19,  at 6:30pm, Legal Oysteria will host a wine dinner with the Maculan winery. For over three generations, the Maculan family has been selecting and vinifying the best grapes in Breganze, an enchanting village at the foot of the Alps in Italy’s Veneto region. The winery provides the theatre for a marvelous combination of antique traditions and modern techniques using the latest winemaking technology. The fusion of tradition and innovation results in a selection of fresh and fruity whites, well-structured reds and delicious dessert wines.

Legal Oysteria will team up with Owner, Angela Maculan, to host a four-plus-course dinner and the menu will be presented as follows:

HORS D’OEUVRES
Spring Pea & Fava Bean Crostini
Grilled Pizza with Panna, Smoked Salmon, Scallion
Sausage-Stuffed Peppadew Peppers
Maculan Pino & Toi, Veneto, 2013
FIRST COURSE
Sautéed Sole (Ramps, Asparagus, Roasted Potatoes)
Maculan Chardonnay, Breganze, 2013
SECOND COURSE
Herbed Grilled Tuna (Fresh Shell Beans, Dandelion Greens, Coppa)
Maculan “Brentino” Cabernet Sauvignon-Merlot, Veneto, 2011
THIRD COURSE
Grilled Beef Tagliata (Arugula, Roasted Tomatoes, Parmigiano-Reggiano)
Maculan Fratta, Veneto, 2010
DESSERT COURSE
Bônet alla Piemontese (Mocha-Cinnamon Custard, Pine Nut Brittle)
Maculan Dindarello Moscato, Veneto, 2012
Maculan Torcolato, Breganze, 2008

COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392

5) Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Sommelier Peter Nelson and the restaurant’s talented team pay homage to France’s sustainable and organic wines in the next installation of “Wine Wednesdays”. Puritan offers guests a taste of France’s finest wines which includes a multi-course dinner prepared by Chefs Will Gilson, Alex Saenz and their talented culinary team.

Sommelier Peter Nelson has selected five chemical-conscious old vine vintages to accompany five courses of Puritan’s signature seasonal New England fare.

WHEN: Wednesday, May 6,. Arrival is 6:45pm and Wine Dinner starts at 7:00pm
COST: The Au Naturel wine dinner is $95 per guest
Reservations are required so please call (617)-615-6195

6) The beverage team at Foundry on Elm is rolling out an eclectic new cocktail menu comprised of signature sparkling, aromatic and sour concoctions. Known as “Cocktails & Angels,” Foundry on Elm’s menu is developed by a unique process that challenges their bartenders to create thoughtful, well-made cocktails each season.

Under the direction of Beverage Director Manny Gonzales, the bartenders’ names are entered into a tin and fourteen key ingredients are added to another such as a spirit, smoked lager or wine. In a third tin, Gonzales adds in styles of cocktails from their three signature categories: sparkling, aromatics and sours. Each bartender crafts two cocktails based on their draws, ensuring that the base alcohol is greater or equal to any other ingredient used and that no additive ingredient is used more than once on the menu. From there, the best cocktails make it onto the menu ($10 each):

SPARKLING
--The Dizzy Dame
DSP CA 162 vodka, GrandTen Distillers Angelica liqueur, Lillet Rouge, honey, cava
AROMATICS
--Eurotrip
Barr Hill gin, Alloro liqueur, Bärenjäger, dry vermouth
--American Beauty
Mezcal Amarás, Cocchi Americano, Meletti 1870
--Summer in Algiers
Camus VSOP, Combier, Imbue Bittersweet vermouth, Bittermen’s Citron Sauvage
--Lost in Translation
Nikka Taketsuru Pure Malt 12 Year Old, Arancione liqueur, Cynar, Orleans bitters, salt
--Oaxacan on Sunshine
Glendalough Single Grain Irish whisky, mezcal, Galliano, agave
--Calculated Risk
Ken Kelly 14 Year Tennessee whiskey, BroVo #4, Aperol
SOURS
--Jim’s House Sangria
--Carson Punch
Bully Boy vodka, Meletti 1870, Cherry Heering, lemon
--Crazy Legs
Legs Diamond white whiskey, Vermouth del Professore, Aperol, strawberry, lemon
--On Fleek
Tequila Ocho Plata, St-Germain, Averna, grapefruit, lime, mint
--Fuzzy Bunny
Wigle Ginever, Green Chartreuse, carrot juice, cucumber
--A.P.B.
Ford’s gin, FRUITLAB Jasmine liqueur, sweet vermouth, lemon, honey
--Voodoo Doctor
house rhum blend, Yellow Chartreuse, pineapple juice, lime juice
--Thyme Out
Novo Fogo Cachaça, Lillet Blanc, thyme-infused vermouth, lemon
--The Neck
Downeast cider, Catoctin rye, Gran Classico, BroVo #14, ginger beer, pickled apple

7) From May 13 through June 11, MET Restaurant Group will host its Tenth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days at MET Back Bay. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.

Guests will enjoy some very unique dishes including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.

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)  In anticipation of St. Patrick’s Day, Davis Square watering hole Saloon will host an Irish whiskey pairings dinner celebrating the tastes of County Cork on March 10 at 7pm. Emceed by Saloon’s resident malt man and Beverage Director Manny Gonzales, this four-course Éire-inspired menu has been designed by Executive Chef Dana Love and features Irish whiskey pairings hand-selected by Gonzales from Saloon’s expansive whiskey portfolio. Throughout the dinner, Gonzales will impart his wisdom by giving them a liquid tour of the Midleton section of County Cork.

The menu will be presented as follows:

FIRST COURSE
Spinach Salad (applewood smoked bacon, pickled red onion, fig vinaigrette)
Powers John Lane 12 Year Old Single Pot Still Whiskey
SECOND COURSE
Cauliflower Soup (Marcona smoked almonds, cracked white pepper, Banyal gastrique)
Red Breast 12 Year Single Pot Still Whiskey
THIRD COURSE
Smoked Beef Short Ribs (potato cake, caraway braised cabbage, crispy leeks, Guinness reduction)
Midleton Very Rare
DESSERT COURSE
Honey Bread Pudding (crème fraîche ice cream, Irish whiskey caramel, candied orange zest)
Jameson Black Barrel

Cost: $55 per person
Advance reservations required. For tickets, please visit: http://www.eventbrite.com/e/celebrating-county-cork-whiskey-dinner-tickets-14950302758?aff=es2.

2) The Massachusetts Cheese Guild encourages the discovery and enjoyment of cheese made by the Commonwealth’s 20+ artisanal cheesemakers all year-round. In early spring, however, a unique natural phenomenon makes this the best time of the year to indulge in fresh goat cheese. Why?

On Massachusetts goat farms, February and March are when female goats (called does) give birth (called freshening because pregnancy refreshes their milk supply) to their babies (known as kids). The kids are nursed with milk that is ultra-rich in butter fat and milk solids. As they produce far more milk than their offspring require, the excess milk from lactation is turned into cheese. Experts and enthusiasts agree that fresh goat cheese (chevre) tastes markedly better in the spring than at others times of the year.

Beginning in early April, be on the lookout for fresh goat cheese produced by Massachusetts Cheese Guild’s artisan members. The following examples are sold in better specialty shops and grocers, at farmers markets, and at the farms’ own stands.

Chevre from Crystal Brook Farms, Sterling
Less than 3 days elapse between milking the goat and the finished cheese. 65 new kids born this month alone, reports the farm.

Chevre from Valley View Farm, Topsfield
Also fresh artisanal goat feta, a camembert style, and goat Tomme. Sold primarily on the North Shore, but who wouldn’t want to seek out cheese made from the milk of does named Maple, Caramel Truffle and Milkshake?

Capri brand chevre from Westfield Farms, Westfield
Available everywhere in 10 flavors including plain, Hickory Smoked, Wasabi and Chocolate (use it for the cheese pie recipe below)

Monterey Chevre from Rawson Brook Farm, The Berkshires
A favorite of top chefs in that region; this bucolic farm sees the arrival of 120-130 kids each spring.

Ruggles Hill Creamery, Hardwick
Makes ten types of goat cheese, from barely aged Ada’s Honor to a grey-molded tomme called Greta’s Fair Haven, which is aged 60 days or more.

Chocolate Goat Cheese Pie Recipe
Courtesy, Westfield Farms

INGREDIENTS
1-1/3 cups granulated sugar
1/3 cup milk
32 oz. Capri Chocolate Goat Cheese, at room temperature
4 beaten egg yolks
3 TB all purpose flour
1 tsp vanilla
4 egg whites whipped until stiff

Dissolve the granulated sugar into the milk, then add the goat cheese, egg yolks, flour, and vanilla. Next. fold the beaten egg whites into the cheese mixture. Fill the crust described below and sprinkle the remaining crumbs over the top. Bake in a 350° degree oven for one hour. Do not over bake; the cheese pie will firm up when cooled.

GRAHAM CRACKER CRUST
Buy one from the supermarket, or make this easy one:
Crush 1 1/2 cups graham crackers until very fine.
Stir in 1/4 cup confectioners' sugar & 6 TB melted butter til blended.
Reserve 1/3 of the crust for a topping and pat the rest into an 8” pie pan.
Bake for 15 minutes at 325 before adding the filling.
Finish baking as indicated above.

3) Bergamot Chefs Keith Pooler and Dan Bazzinotti along with Beverage Director Kai Gagnon will recreate Bourbon Street at Bergamot on March 11, from 10pm-1am, with a “Pop Up” New Orleans Celebration.

The Bourbon Street “Pop Up” is $20 per person and that includes all the food. There will be a cash bar featuring Bourbon Street specials as well as New Orleans Jazz music to get revelers in a celebratory mood. Select Dishes that will be featured include:
- Chicken Etoufee
- Barbecue Shrimp
- Sausage Po’ Boy
- House-made Beignets

For tickets, please call 617-576-7700

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) Sometimes, you get into a rut. You watch the same type of movie. You choose the same color sweater. Buy the same brand of toothpaste. The Cheese Shop of Concord, with its selection of hundreds of domestic and imported cheeses, won'’t allow its customers get into a cheese rut. In fact, its cheesemongers have compiled this handy guide to sampling new yet similar versions of your favorite cheeses during 2015:

If you like Gorgonzola:
Try locally-made West West Blue. Veteran cheesemaker Peter Dixon makes this two-curd, gorgonzola-style raw cow's milk cheese at Parish Hill Creamery in Westminster West, Vermont. Firm and crumbly in texture, with a rich full flavor and a spicy, tangy finish.

If you like Gruyère:
Try Switzerland’s exclusive Gruyère Alpage. Produced according to a tradition dating back to the year 1115, this raw cow's milk cheese is cooked over an open fire at a minimum altitude of 2,900 feet, from the summertime milk of a single herd. A true example of artisan cheesemaking and ancient tradition, where nature and humans are a team.

If you like Cheddar:
Try their very own Cheese Shop Glory Cheddar, a raw cow's milk cheese made by Cabot and aged at the Jasper Hill Cellars in Vermont especially for The Cheese Shop of Concord. Distinctive for its rich, milky flavor and smooth, creamy texture, this medium-bodied cheddar is a crowd-pleaser.

Like some spunk in your cheese?
Try Casa de Mendevil Velho, a cow’s milk cheese from Minho, Portugal. The rind is washed and covered with a wine-red pepper emulsion, giving the semi-firm cheese a bright and tangy personality and a beautiful appearance.

Like stinky, washed-rind cheese?
Try Ardrahan or Ouleout. Ardrahan is an Irish cow's milk cheese made near County Cork. The paste is rich and soft, and the flavors full, savory and smoky. Ouleout, from Vulto Creamery in Walton, New York, is a soft-ripened cow's milk cheese with a luxurious, silky paste and a deep, round nutty flavor. Pungent additions to any winter cheese plate.

2) Omakase is a Japanese restaurant term meaning “leave it up to us.” In other words, the diner entrusts him or herself to the chef, who uses his knowlede and experience to select and prepare a dish of his choosing, without any specific instructions from the customer. Only a handful of sashimi masters in greater Boston offer omakase, and virtually none of them restrict service by offering only omakase.

This intimate culinary experience combines adventurous dining, performance art, and education. Aka Bistro chef-owner Chris Chung invites omakase fans – whether first-timer or seasoned pro – to join him on Sunday evenings at 5:30 PM for an 8 to 10 course, seasonal omakase menu priced at $135 per person, with two critical caveats:

1) Seats for Sunday night must be reserved by Thursday night
2) Only 8 seats are available for each omakase session

Pricing for omakase excludes MA state sales tax, gratuity, and beverages (chef will suggest pairings with wine, beer, sake or tea). Aka Bistro must be informed of any allergies/dietary restrictions at the time of reservation.

Omakase reservations are being accepted for Sunday, March 8 and beyond. Act fast to get in this intriguing dining experience by calling 781-259-9920.

In addition, on Monday nights, starting March 9, Chef Chung will be serving Shabu-Shabu, a Japanese dish featuring thinly sliced poultry and wild game, beef, or seafood, boiled in broth. The term is derived from the sound made when the ingredients are stirred in theliquid in the cooking pot. The dish is similar to sukiyaki in style; both consist of thinly sliced meat and vegetables and are served with dipping sauces. Shabu-shabu, however, is considered more savory. This dish is designed for sharing and priced at $55 for two.

3) To complement its nearly 120 whiskey selections, Saloon in Somerville’s Davis Square is revamping its menu to satisfy the palates (and stomachs) of the brown liquor faithful. This pre-Prohibition restaurant and bar has designed a new menu that focuses on shareable, hearty cuisine that pairs with its extensive roster of alternative whiskey and scotch selections to create the ultimate social experience.

To start, there are a dozen hors d’oeuvres including: Fried Pickle Chips (panko-crusted dill pickles, sriracha and horseradish ranch dipping sauce - $7); Duck Wings (orange-molasses glaze - $9); Corn Dog (chorizo, sweet potato-corn batter, smoked honey mustard glaze - $8); Three Brandt Beef Slider (onion aioli, bacon, cheddar, LT, B&B Pickles, fries - $15); Lamb Merguez Sausage (spicy pepper, onion relish - $12); Chips Benedict (hand-cut fries, pork belly, fried egg and hollandaise - $9); in addition to an assortment of salads, charcuterie, cheeses, flatbreads and oysters. Saloon also will continue to serve up its signature Devils on Horseback (feta-stuffed dates wrapped in bacon - $9) inspired by a taste in history when the Norsemen invaded England and wore rashers of bacon as armor while on horseback.

For entrees, there are six options that come enveloped in comfort and are a perfect complement to your malt of choice including: Short Rib Pie (red wine, wild mushrooms, root vegetables, puff pastry crust - $18); Chicken Fried Rabbit Leg (cheddar biscuit, kale, sour cream gravy - $18); 1/2 a Bird (half roasted chicken, seasonal vegetables, confit fingerlings, sherry jus - $19); and, the gargantuan Baller’$ $teak (28 oz bone in rib-eye steak, lyonnaise potatoes, market vegetables - $40).

Thursday Sips &Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Take a tip or two from the 21 artisan cheesemakers of the 16-month-old MA Cheese Guild members below, and seek out a locally produced cheese to savor when National Cheese Lover’s Day rolls around on Tuesday, January 20:

"“I’ve never tasted anything like Berkshire Blue’s hard-to-find Smoked Blue Cheese, and if you can get your hands on some, you’ll agree."
--Peter Lovis, proprietor, The Cheese Shop of Concord

"“In addition to our own well-regarded Asiago, I highly recommend the handmade mozzarella from Wolf Meadow Farm in Newbury, MA. Of course, you can’t beat Great Hill Blue from Marion, MA either."
--Nancy Lawton, owner/milk mistress, Foxboro Cheese Company

“"Here at The Old Inn, we assemble selections of our favorite local cheeses, but we have a soft spot for Rawson Brook goat cheese, which is made a few miles up the road from us in Monterey, MA. Cheesemaker Susan Sellew is passionate about caring for her herd of Alpine goats and producing the best possible fresh goat cheese. The results are delicious.”"
--Peter Platt, chef-owner, The Old Inn on the Green, Guild Charter member

"“I’ve only gotten to taste cheeses from Chase Hill and Robinson Farms, so I guess I’d suggest folks look out for the delicious Robinson Family Swiss, which is made by a husband-wife team in Hardwick, MA."
--Allen Healy, cheesemaker at Mermaid Farm, Chilmark

The MA Cheese Guild is comprised of three distinct branches. Artisan members are commercial cheesemakers who certify use of Massachusetts milk. Trade membership (retailers/wholesalers/distributors/ journalists) and Enthusiast membership is also available. Join the MA Cheese Guild. The MA Cheese Guild is funded by its members and supported by the MA Department of Agricultural Resources and the MA Dairy Promotion Board.

2) The Massachusetts Restaurant Association and Harpoon Brewery invite Boston’s hospitality industry and food loving Bostonians to enjoy beers and bites from more than ten of Boston’s notable chefs including Chris Coombs, Jody Adams, Michael Leviton, Andy Husbands, and Mary Dumont . Net proceeds will benefit the No Kid Hungry campaign.

The Massachusetts Restaurant Association and the Harpoon Brewery are teaming up to present ‘The Holiday Hangover to End Childhood Hunger’ event, a new post-holiday hospitality industry bash that brings together Boston’s top chefs and hospitality professionals with the MRA’s experienced industry leaders.

This event will showcase some of Boston’s leading culinary talents including Chris Anderson (Clover); Chris Coombs (Boston Chops), Michael Leviton (Area Four, A4 Pizza, and Lumiere); Andy Husbands (Tremont 647); Jay Murray (Grill 23); Mike Zentner (Gaslight Brasserie du Coin); Rodney Murillo (Davio’s); Josh Ziskin (La Morra); Mary Dumont (Harvest); Jamie Mammano and Anthony Wall (Teatro); and Jody Adams (Rialto). During the event, chefs will serve carefully crafted tastings to be perfectly paired or prepared with one of Harpoon Brewery’s acclaimed craft brews like Boston Irish Stout, UFO White, Rye IPA, UFO Raz, UFO Gingerland, and more.

Net proceeds will benefit No Kid Hungry, which is ending childhood hunger in America by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.

WHEN: Monday, January 26, from 7-10 p.m.
WHERE: The Harpoon Brewery, 306 Northern Avenue Boston,  617.456.2322
MORE: Tickets are $40 for the general public or $30 with a restaurant industry discount code. The ticket price includes admission, 2 beers, and tastings of the chefs’ dishes with beer pairing samples. To purchase tickets of learn more, please visit www.nokidhungry.org/mraharpoon.

3) On Wednesday, February 11, at 7pm, guests will take a virtual culinary wine tour of Australia, New Zealand, Chile and South Africa at Beacon Hill Hotel & Bistro’s “South of the Equator” wine dinner. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.

Beginning at 7pm, diners are invited to visit all four regions without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region expanding the history, curiosities and nuances of each selection. During this educational dinner guests will sample diverse wines from Australia, New Zealand, South Africa & Chile. The dinner will showcase a variety of wines as well as the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.

This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65.00 per person (tax and gratuity not included), guests are treated to four wines, a four-course dinner and Cecilia's and Tracy's good cheer, humor and expertise. Reservations are encouraged, as the event will sell out fast, so please call  617-723-7575.