2015 Darting Pinot Meunier: A German Delight

It's a grape used in a very popular type of wine but many consumers probably don't realize it is used in that wine. When consumers think about Champagne, both Chardonnay and Pinot Noir immediately come to mind. However, far fewer people realize that Champagne may commonly include Pinot Meunier as well. Though Pinot Meunier often constitutes only a small percentage in the blend, there are some Champagnes where it actually is the most dominant grape. It is also rare to find Pinot Meunier standing on its own in a still wine, but I think that needs to change.

At the wine store where I work, the Beacon Hill Wine & Gourmet in Melrose, the Brack Mountain Fable Pinot Meunier (Russian River Valley) sells extremely well. It is a delicious wine, which the staff often recommends, and the customers love it. After taking a chance on a bottle, customers often return, wanting to buy more. Consumers simply need to be educated about Pinot Meunier, and be willing to take a chance on it. Once they do, they will likely enjoy it.

The history of Pinot Meunier extends at least as far back as the 16th century, and its name "Meunier" derives from the French word for "miller," a person who grinds grain into flour. It received this name as the underside of the leaves of the vine commonly have a layer of white hairs, which is thought to resemble a dusting of flour. The grape is also sometimes known as Müllerrebe, Müller-Traube and Schwarzriesling. You'll find Pinot Meunier planted in France, Germany, California, Oregon, Austria, Switzerland, New Zealand, Australia and other regions. However, it is still difficult to find still wines made from Pinot Meunier at most local wine shops.

On my recent food exploration of West Concord, I stopped by West Concord Wine & Spirits, to check out their selection, and found a German Pinot Meunier. Without knowing anything else about it, I bought a bottle, intrigued as it was the first time I had found such a wine from Germany.

In Germany, there are approximately 5,800 acres of Pinot Meunier (based on figures from 2008), constituting about 5% of the total vineyard acreage of the country. Most of the plantings, about 4300 across, are found in the region of Württemberg. The grape is also found in Baden (657 acres), Pfalz (398 acres), Franken (222 acres), and Rheinhessen (200 acres).

The 2015 Darting Winery Pinot Meunier ($21.99) is produced from a winery with roots extending back to 1780, but the winery didn't start selling wine under their own label until 1989. Located primarily in the Bad-Dürkheim area, their winemaker is Helmut Darting, who conducts minimal-intervention winemaking. For example, he uses only natural yeasts and ferments slowly under cold temperatures. They also tend to use large oak casks for aging, locally sourced and made. The winery currently has about 25 hectares of vineyards, with an annual production of about 21,000 cases.

This is a Terry Thiese wine, and had this to say about the winery, "Darting remains my icon of the perfect “commercial” winery, offering charming easygoing wines at excellent prices, bearing slightly fuddy-duddy labels, and hardly registering on the edgy stream, but that’s fine by me. The wines delight, over-deliver and are incredibly useful, and these things matter too—and matter more." As for the Pinot Meunier, Terry also said, "The wine speaks well for itself. It tastes very good! People will like it. We need to get past a really incoherent assumption that if the place or the label is unheard-of, the wine will taste weird. That’s only seldom true and it isn’t true here."

The 2015 Darting Winery Pinot Meunier is made from 100% Pinot Meunier, from the Pfalz region, and has a 13.5% ABV. It has a light red color, with a touch of sediment, and a mild, pleasing aroma of red fruit and spice. It is a light-bodied wine, subtle and elegant in its presentation, with delicious flavors of cherry and cranberry, a mild spicy backbone and a hint of earthiness. Nice acidity, a lingering finish, and interesting. Overall, it was delicious and paired perfectly with a dinner of lamb lollipops. We easily finished the bottle and I wish I'd had another. Highly recommended.

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) Adelita, located in Concord, serves organic Mexican cuisine and is now open for both lunch and dinner. From the team behind Woods Hill Table, Adelita is the culmination of operating owner Kristin Canty’s passions for food, family farms and sustainable sourcing. The menu – developed and overseen by Woods Hill Table’s Executive Chef Charlie Foster – showcases Foster’s love and appreciation for the cuisine of his wife’s native Mexico.

The name of the restaurant, Adelita, was inspired by the name given to the female soldiers who fought in the Mexican Revolution. Adelita also represents Canty’s fight and advocacy work on behalf of small-scale farmers and the food sovereignty movement.

“Living and working in Concord, Charlie and I noticed a lack of heartfelt, quality Mexican food in the area,” says Canty. “By continuing our tradition of sourcing from my Bath, New Hampshire, farm – The Farm at Woods Hill – and taking inspiration from Charlie’s regular trips to Mexico, we can offer guests flavorful, nutrient dense Mexican food that we’d be proud to serve our own families."

Composed of Chef Foster’s take on Mexican street food, the Adelita menu celebrates high quality ingredients, careful sourcing and scratch-made dishes such as tacos, ceviche and composed plates. Sourcing primarily from The Farm at Woods Hill, Foster uses grass-fed proteins throughout the menu, with dishes such as Housemade Pork Chorizo & Carnitas, Lamb Barbacoa, and Chicken Tinga. Canty and Foster also look to other small-scale purveyors for fresh ground masa, seafood, and organic (a mix of practicing and USDA-certified) produce to create flavorful, close-to-authentic Mexican dishes that are as ecologically viable as they are delicious.

Adelita’s bar program emphasizes quality ingredients and carefully selected products. The star of the drink program, the Adelita Margarita is made entirely from small batch reposado tequila, housemade triple sec, fresh organic lime juice and organic aqave syrup. Unique iterations of this Mexican staple include beet and guava. Additional cocktails range from the refreshing Paloma to the smoky Mezcal Old Fashioned.

There are twelve Mezcals on their beverage list, from three different producers, and Canty stated, “All three of the producers that we have are on because they highlight single village styles of Mezcal, and single varietal agave. They are truly unique products and a wonderful experience to try them all side by side. The Leyenda, which is not on the menu yet but will be on next week, is the only certified organic mezcal on the menu. This is important to the owner’s concept of supporting smaller organic farmers and distillers.”

Whether USDA certified or “practicing,” all wines featured at Adelita are organic, focusing on Spanish varietals. Adelita’s wine menu of minimally processed labels highlights Tempranillo and Viura’s diverse food-pairing abilities.

Adelita is open Monday – Saturday, from 11am – 10pm, with Lunch from 11am – 2pm and Dinner from 5pm – 10pm

I'm looking forward to checking out this restaurant, and enjoying a fine Mezcal with dinner.

2) On Sunday, March 18th, at 6pm, Brassica Kitchen + Cafe will host a Sunday "Pop Up." Brassica's Chef de Cuisine Matt Hummel will partner with Chef Yesid Areiza of Shepard, and cocktail virtuoso Moe Isaza of Pammy's for a dining experience inspired by the flavors of Colombia and Peru they’re calling, "Cajita Para Llevar".

A colloquial phrase heard in many Latin American restaurants,'Cajita Para Llevar” means "for here or to go "— a sentimental shoutout to both the Colombian roots of Areiza and Isaza as well as the gastronomic diversity and bounty of South American countries like Colombia and neighboring Peru. The menu is highly personal, including the arepas Areiza used to make with his Mom, or Hummel's take on Pollo a Parrilla, that he discovered in a tiny restaurant in Cuzco.

Bacardi Legacy Finalist Moe Isaza will craft signature libations and curate pairings that riff on classic South American flavors and popular spirits, similar to the rum and mezcal-heavy beverages he crafts at Pammy's.

THE MENU
Tiradito al Pargo Rojo con Erizo de Mar y Leche de Tigre y Coco (red snapper sashimi, uni and coconut leche de tigre, rocoto chili jam, corn crunch)
Remolacha con Nueces de Macadamia y Queso de Mano (marinated beets, hand made cheese, cape berries, macadamia nuts)
Arepa con Pulpo, Aguate y Cebolla Escabeche (blue corn arepas, spanish octopus, avocado mousse, fermented onions, culantro)
Filete al Trapo, Hinojo Dorado, Sauco Jus de Carne (smoked beef tenderloin, caramelized fennel, quinoa, elderberry jus)
Maracuyá y Chocolate (Passionfruit parfait, dark chocolate cake)

Tickets for this 5-course meal begin at $65 with an optional $30 beverage pairing and are available via Eventbrite.

3) Sumiao Hunan Kitchen is pulling the (bar) curtain back on a secret cocktail program that will make it’s downlow debut, this month. Designed by Bar Manager, Vinicius Stein, the 25 drink repertoire can be accessed via invite only or by spilling the secret yourself at the bar. The program, which Stein has dubbed, “Walk Up The Wall of China,” is a multi-part challenge to cocktail enthusiasts beginning with a shot of Baijiu, the best selling spirit in the world yet uncommon among the Boston beverage scene.

The ancient Asian spirit is a staple in Stein’s cocktail program alongside a carefully curated selection of spirits, taste profiles and other unique accoutrements. Following the Baijiu initiation, guests will be invited to ring a Chinese bell at which point they will receive a personalized membership card to the program. Once initiated, guests will have the opportunity to extend invitations to fellow cocktail enthusiasts and challenge them to walk the wall and discover over two dozen off-menu, Asian and Hunanese influenced cocktail creations.

One of Sumiao’s standout secret cocktails includes The Emperor ($14), created with muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction that is delicately garnished with a mint leaf.

Available exclusively during the month of March, the beverage team has also created a $5.00 Hong Kong Mule ginger cocktail, inspired by Sumiao Hunan’s Kitchen’s dedicated support of Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI). The Hong-Kong Mule further spotlights the beverage team’s celebration of Baijiu as an unsung hero in the cocktail world. A recreation of a Moscow mule, SHK’s Hong-Kong Mule marries HKB Hong-Kong baijiu and hibiscus liqueur that is topped off with ginger beer and a splash of fresh lime, garnished with fresh mint springs and a lime wedge.

4) Best Burger Bar brings Wild Game fare to Brookline. For the months of March and April, Best Burger Bar will be offering an array of wild game burgers. These burgers will be available in limited quantities, and once sold out they will move onto the next wild game special.

First up is the Wild Boar Burger, a Wild Boar Patty with Honey Crispy Apple Bacon Jam and Umami Aioli all on a Brioche bun. The Wild Boar meat tastes like a cross between pork and beef, with a unique rich and nutty flavor that adds to the depth of flavor in this burger. If you’re really feeling adventurous, Best Burger Bar is also offering the option to add dried scorpions to your burger! Other assorted bugs will be available as new wild game specials are released.

Best Burger Bar will also be offering three new cocktails in honor of the warmer weather that is upon us. These limited-edition cocktails will be available for the month of March only. The Concord Grape Fizz features Brockmans Gin, Pear Syrup, Lemon Juice, Egg White, and a Champagne Floater. The Violet Blue Margarita, a mix of Tequila, Lime Juice, Orange Curacao, Sesame Syrup, and Blue Curacao will be available by the glass, or in a fish bowl for sharing. The Violet Blue Fish Bowl will be available through the end of summer, the perfect beverage to share with friends on Best Burger Bar’s patio.

Wild game burgers are available from March 6 to April 30, 2018.
Cocktail specials are available for the month of March with an exception to the Fish Bowl which is available through Summer.

5) Sumiao Hunan Kitchen is gearing up for a one-time Sunday brunch event dubbed “A Pinch of Ginger.” The event will take place on March 25, from 11:30am-2pm, and will unite the Boston-area foodie and medical communities while supporting Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI).

Sumiao Chen – the restaurateur behind Sumiao, the city’s first Hunanese restaurant – is a pharmaceutical researcher at Novartis by-day whose passion for food and science inspired her to get involved with Joslin’s signature spring fundraising event, “A Taste of Ginger.” This brunch will serve as a preview to “A Taste of Ginger” happening in April at the Museum of Fine Arts which will feature cuisine from more than 30 restaurants.

Joining forces with SHK for this buffet-style brunch will be Chen’s second restaurant, Fengshui, as well as China Pearl and BLR by Shojo under the leadership of Brian Moy, whose family will be honored at this year’s “A Taste of Ginger” event.

The restaurants will showcase dozens of creative “diabetes-friendly” brunch dishes such as Lava Fish with swai filet and duo jiao and String Beans with Eggplant while brunch-goers enjoy live entertainment from Receita de Samba and SHK’s ginger-themed cocktail specials: the Hong-King Mule (Hong-Kong baiju, hibiscus liqueur, ginger beer, fresh lime, garnished with mint sprigs - $5) and The Emperor (muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction garnished with a mint leaf - $14).

Proceeds from both Sumiao’s “A Pinch of Ginger” and Joslin’s “A Taste of Ginger” will benefit the Asian American Diabetes Initiative (AADI) at Joslin Diabetes Center which works to enhance the quality of life and health outcomes for Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure.

TICKETS: Tickets cost $35 per person and can be purchased online or in-person on a first come, first serve basis: www.giving.joslin.org/pinchofginger

6) On Monday, April 9, from 6:30pm-9:30pm, Joslin Diabetes Center’s will host the 14th annual “A Taste of Ginger” at the Museum of Fine Arts to benefit Joslin’s Asian American Diabetes Initiative (AADI) which works to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure. Each year, hundreds of supporters and foodies gather to enjoy a lively evening full of cultural and musical performances and the opportunity to meet and taste the cuisine of more than 30 of Boston’s chefs such as Jasper White, Joanne Chang of Flour Bakery + Café, Andy Husbands of the Smoke Shop, Tracy Chang of Pagu, Karen Akunowicz of Myers + Chang, Sumiao Chen of Sumiao Hunan Kitchen and Avi Shemtov of the Chubby Chickpea, amidst the beauty of the MFA.

Emceed by NBC 10 Boston anchor and health reporter Kristy Lee, the event will honor the Moy family, restaurateurs and owners of China Pearl, Shojo, Rukus and BLR by Shojo. Longtime Joslin supporter and “A Taste of Ginger” founder Leverett Wing, whose parents helped to establish the AADI at Joslin, will serve as event chair.

Tickets to “A Taste of Ginger” are $250 and can be purchased at www.joslin.org/ginger. (Business casual attire required)

7) The Greeks have been making wine for more than 6000 years – from the age of Dionysus and Homer to the present day. But their wines have remained a mystery to many – until now. Winemakers from all over Greece are coming to Boston for Odyssey, a Greek wine tasting adventure. Expand your palate as you taste wines made from indigenous grapes found only in Greece; sip on international blends; and marvel at rare vintages uncorked just for Odyssey. Take the opportunity to support a great cause and experience the sights, sounds and tastes of Greece.

Attendees at the tasting will tour the three main wine producing regions: The Islands, The Peloponnese and Northern Greece each with characteristic terroirs, indigenous grapes and 6000 years of winemaking history; meet the winemakers and learn about their vinification techniques, terroir philosophies and personal stories; and of course, taste indigenous, international and rare varieties and vintages from the Cava Spiliadis portfolio. Odyssey is hosted by George Spiliadis, son of noted Milos restaurateur Costas Spiliadis.

The Odyssey event is being held on Friday, March 30, from 5pm-8pm at Post 390, at 406 Stuart St, Boston.

Cost: $50 per person with 100% of the ticket sales being donated to Boys and Girls Club of Boston
Details and Tickets https://www.eventbrite.com/e/wine-tasting-for-a-cause-boys-and-girls-clubs-of-boston-boston-tickets-43371024903

I'll be attending this event as I love Greek wines and always want to expand my palate and try more wines from this compelling country. I've previously several wines from the producer that will be at this event and I was impressed with what I tasted. This is going to be a killer wine event and highly recommended.

8) Chef Rick Araujo and his team at Civic Kitchen & Drink welcome Chef William Nemeroff of B.T.’s Smokehouse as the featured guest at Civic’s Guest Chef Collaboration Series. The special event takes place March 21, at 6pm, at Civic Kitchen and Drink.

“We are all about local product and the community, so we love taking this opportunity to showcase our local heroes in the culinary landscape” shares Araujo. “Bill is respected throughout the region for his fantastic BBQ dishes, and we can’t wait to welcome him to our kitchen on March 21. We’re going to be cooking up some amazing BBQ – I can’t wait to learn some of his secrets!”

The Menu:
BT’s 3 Year Aged Prosciutto with Assorted Sausages and Civic Accompaniments
Paired with Wormtown Helles Lager

Cold Smoked Faroe Island Salmon with house-made Crème Fraiche, Dill Pearls, Rye Crisp, Cured Spring Ridge Egg Yolk
Paired with Wormtown Irish Red Ale

Double Smoked Pork Jowl with Civic’s Four Star Farms Cheddar Grits and Vermont Plum Rumtopf and Local Pea Tendrils
Paired with Wormtown African Queen Be Hoppy IPA

BT’s 26 Hour Smoked Beef Brisket with Civic’s Roasted Carrot and Habanero Puree, Pickled Local Garlic Scapes and Two Potato Hash Browns
Paired with Wormtown Buddha Juice X2IPA

Banana Pudding with Civic Bourbon Roasted Banana Puree and Smoked Nuts
Paired with Wormtown Spies Like Us Imperial Stout

Cost: $59 per person
Reservations are highly recommend and can be made by calling 508-3429-5179 or visiting www.civickitchenanddrink.com and click the ‘order online’ button.

9) Matadora, the Spanish tapas restaurant located at the newly-renovated Hilton Boston/Woburn, will open for brunch on Easter Sunday, April 1, from 11am-2:30pm, offering a buffet brunch with a dash of Spanish flare.

The Menu includes:
Scrambled Eggs | Cage Free, Espelette
Home Fries | Pimenton, Peppers, Onion
Breakfast Meats | Sausage, Bacon
Torrijas | Traditional Spanish Grilled Breakfast Bread, Cinnamon, Honey
Spanish Chicken & Kale | Red Mojo
Hornazo | Traditional Spanish Meat Pie, Chorizo, Eggs, Manchego
Spanish Baked Salmon | Lemon, Pimenton, Dill
Assorted Breakfast Breads | Muffins, Danish, Bagels, Croissants, Breads
Waffle Bar | Whipped Cream, Strawberries, Salted Caramel, Maple Syrup, Chocolate Sauce
Oysters & Shrimp Cocktail | Pimenton Cocktail Sauce, Aleppo Sherry Mignonette
Parfait Bar | Yogurt, Granola, Fresh Fruit Selection
Caesar Salad | Romaine, Crouton, Pecorino
Strawberry Fields Salad | Field Greens, Caramelized Pecans, Strawberries, Balsamic
DESSERT
Almond Cake | Whipped Cream, Strawberry Compote
Mona de Pascua | Traditional Spanish Easter Cake
Mini Desserts | Chef Selection

Cost: Adult $34.95; Children $17
Reservations encouraged so please call 781-904-0658

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.

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)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

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) Pastoral Chef/Owner Todd Winer, co-owner George Lewis, and the rest of the Pastoral Artisan Pizza Kitchen and Bar team invites guests to join Pastoral for a special brunch benefiting pediatric cancer. On December 13, from 11:30am-3pm, 20% of proceeds from brunch served at Pastoral will be donated to the Pinky Swear Foundation.

The Pinky Swear Foundation provides financial support to children with cancer and their families being treated at Boston's oncology hospitals. As the holiday season means additional financial pressure for families already facing mounting medical bills, Pinky Swear Foundation works tirelessly to alleviate costs for patients and their families.

2) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Thursday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company. The four-course prix fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.

MENU
PRIMO
Artisan Lettuces, Baby Octopus, Scallops, Crabmeat, Citrus Vinaigrette
SECONDO
Squid Ink Spaghetti, Mussels, Calamari, San Marzano Tomatoes, Oregano, Garlic, Hot Pepper
PIATTO DELLA VIGILIA
Pan Roasted Codfish, Jumbo Shrimp, Roasted Tomatoes, Capers, Fingerling Potatoes, Green Beans
DOLCI
Selection from their Dessert Cart

COST: The prix fixe menu is $65 per person (tax & gratuity not included)
To make reservations, please call 617-357 4810

3) This year, come together and celebrate the holidays with a three-course, prix-fixe Christmas Day feast at Bar Boulud, located at Mandarin Oriental. Served in lieu of the restaurant’s à la carte menu, Chef Jonathan Kilroy and his talented culinary team have created an array of traditional and indulgent Christmas dishes, all served with a French-inspired twist. Composed of seasonal ingredients like local cranberries, decadent Maine lobster, and tender Brandt Farm beef, Bar Boulud’s rich holiday options are the best way to enjoy Christmas Day and create new holiday traditions with loved ones.

Complete your Christmas feast with a sweet treat from Pastry Chef Robert Differ. Enjoy a selection of homemade holiday favorites, including Bûche De Noël, a chocolate yule log with manjari mousse and roasted pears, Pain d’Épice served with nutmeg cremeux, gingerbread and butterscotch sauce, and Gala Apple Pie paired with a stollen swirl ice cream.

Additionally, guests seeking a complete dining experience have the option of sipping from a selection of wine pairings hand-picked by Bar Boulud’s resident sommelier.

Served from noon to 8PM, Bar Boulud’s Christmas Day menu includes:

Appetizers
Winter Root Salad (goat cheese mousse, watercress, toasted seeds)
Maine Lobster Bisque (verbena cream, lobster tortellini)
Smoked Trout Rillette (baby leeks, winter citrus, trout roe)
Foie Gras Terrine (poached pear, chestnuts, brioche)
Pâté en Croûte de Chevreuil (venison, chestnuts, local cranberries)
Additional Course--Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
OPTIONAL ADDITIONAL COURSE: MARKET PRICE

Main Courses
Chestnut Ricotta Gnocchi (celery root, hen-of-the-woods mushrooms, Swiss chard, brown butter)
Nova Scotia Halibut (Belgium endive, sunchokes, clementine, sauce Américaine)
Roasted Rohan Duck (farotto, salsify, wild huckleberries)
Boeuf Rossini (Brandt Farm all natural beef, hedgehog mushrooms, seared Hudson Valley foie gras, pomme fondante)

Sides for the Table ($10 each)
Super Green Spinach
Roasted Winter Root Vegetables
Potato Purée
Mushroom Fricassée

COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, call 617-535-8800

4) Chopps American Bar and Grill Executive Chef Jeff Williams and Mixologist Drew Jordan have collaborated with the Sons of Liberty Spirits to present a unique and truly American whiskey dinner. On Wednesday, December 9, from 6:30pm-9pm, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, paired with whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty Spirits is a Rhode Island based distillery that is proud to lead the rebirth of American Whiskey by challenging century old traditions with American Single Malt Whiskies born from distinctly flavorful beers and the first ever seasonal line of whiskies.

On Wednesday, December 9, Chopps American Bar and Grill is hosting a Sons of Liberty Whiskey Dinner. Guests are invited to indulge in Executive Chef Jeff William’s four-course menu, expertly paired with the finest whiskies from Sons of Liberty. This unique partnership highlights true New England cuisine and libations.

Sons of Liberty believes being American means “taking a stand without compromise and fearlessly pursuing your dreams no matter what stands in your way.” Sons of Liberty has chosen their best spirits to pair with this cuisine, including the Battle Cry American Single Malt Whiskey, incorporating rye malt and honey malt for added spiciness and sweetness. This dinner also showcases the Pumpkin Spice Whiskey, a new release capturing the essence of autumn in New England with locally grown pumpkins and traditional autumn spices.

MENU
AMUSE
Scallop (Paprika, pineapple, hazelnut, yogurt, micro celery)
True Born Gin, “The Belgian Wheat Act”
Juliet & Romeo Act II
FIRST
Sockeye Salmon (Buttercup squash, kale, ham hock broth)
Pumpkin Spice Whiskey
Pumpkin Sour
SECOND
Venison Tenderloin (Goat cheese brioche, asparagus, blackberry gastrique)
Battle Cry, American Single Malt Whiskey
Boulevardier Cocktail
THIRD
River Rock Farms New York Strip (Local mushroom, pee wee potato, marrow jus)
Uprising, American Single Malt Whiskey
An Old Fashion Uprising
FOURTH
Black Sesame Cake (Coconut, caramel ice cream)
Blood orange sparkling punch

Tickets: Price is $65 per person (not including tax and gratuity). Space is limited and reservations are required. Tickets can be purchased at https://www.eventbrite.com/e/sons-of-liberty-whiskey-dinner-tickets-19637759066

5) Chef Carolyn Johnson is a huge fan and supporter of Pete & Jen’s Backyard Birds & Farmyard, right down the road from her restaurant, 80 Thoreau in Concord. “Pete and Jen are amazing farmers and demonstrate particular care for the animals they raise and their sustainable practices at the farm” shares Carolyn. “As the winter months come upon us, it means a lot to be able to support the few local farms that are still open.”

December 1-17 Carolyn is creating a series of chicken dishes that highlight each part of the bird. Here is her menu for Tuesday, Wednesday, Thursday Chicken Specials featuring chicken from Pete and Jen’s Backyard Birds:

Tuesday/Entrée
Risotto Stuffed Breast (Pumpkin, carnaroli, pecorino)
Wednesday/Entrée
Red Wine Braised Thighs (Wild mushrooms, bacon, biscuits)
Thursday/Appetizer
Crispy Confit Brik Roll (Potatoes, cabbage, zhoug)

6) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi invite guests to celebrate Chef Sisca’s favorite pastime with a decadent dinner. On Tuesday, December 15, at 6pm, Bistro du Midi is hosting their second seasonal game dinner. Brought back by popular demand, guests have the opportunity to reserve a spot for this dinner pairing  game dishes with curated wine selections from Rhône Valley hand-picked by Head Sommelier Todd Lipman.

The full menu is as follows:

FIRST
Moose Caillette, frisee, cranberries, black truffle
2012 Tardieu-Laurent, Les Becs Fins, Côtes-du-Rhône Blanc
SECOND
Roasted Grouse, sweet potato, baby artichoke, almonds, blood orange
2009 JL Chave Selection, Blanche, Hermitage Blanc
THIRD
Wild Boar Sausage, smoked yellow tomato, chanterelles, manchego
2012 Coudoulet de Beaucastel, Côtes-du-Rhône Rouge
FOURTH
Elk Loin, vadouvan spices, celery root, baby brussels, sauce au poivre
2010 Vin de Monsieur le Baron de Montfaucon, Château de Montfaucon, VdP du Gard
FIFTH
Oyster Egg Éclair, wild huckleberry, cardamom oat clusters, Guinness ice cream
2013 Domaine du Fenouillet, Muscat de Beaumes-de-Venise

Cost: Game dinner is $150 per guest
Reservations are required so please call 617-426-7787

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).

80 Thoreau: A Striper Special

Have you ever enjoyed Pimpfish?

You probably have tasted Pmpfish, but you likely know it by a different name, Striped Bass. It is also known by a number of other names, including Greenhead, Linesider, Rockfish, Squid-Hound, and Striper, It's been a popular fish since colonial days and is even the official state fish of Maryland, Rhode Island and South Carolina. I haven't been able to learn why it is allegedly referred to as Pimpfish, though there are tons of sources that mention it as an alternate name for striped bass.

Last week, 80 Thoreau in Concord offered a special Striped Bass menu, a four-course dinner for only $55. Unfortunately, that special menu is no longer available though you likely can still get Striped Bass dishes at the restaurant. I was invited as a media guest to experience the Striped Bass dinner. I first experienced the cuisine of Chef Carolyn Johnson back in 2012, and was impressed. Based on my most recent experience, Chef Johnson is still presenting some amazing food.

I dined there on a Wednesday evening and the restaurant was nearly full, a great sign especially during the summer when many restaurants have difficulty filling seats. I overheard a couple mention that they had only been able to get a 5:30pm reservation, showing the popularity of 80 Thoreau even during the middle of the week.

I began the evening with a cocktail, the Naked & Famous ($11), which is made with Mezcal, Aperol, Chartreuse, & Lime. I love smoky Mezcal and not enough restaurants offer Mezcal cocktails. I enjoyed this drink, which was nicely balanced between sweet and bitter, with smoky accents. I'd later have a couple glasses of wine with dinner, including a Sicilian Grillo and French Rosé.

Chef Johnson works with a number of local purveyors to source ingredients, from vegetables to mushrooms. The Striped Bass was sourced from Red's Best, which offers sustainable seafood and has an excellent traceability system. Striped Bass is generally a sustainable choice so it makes for a good addition on restaurant menus. Best of all, it's a tasty fish, which is versatile in the kitchen, and Chef Johnson emphasized that versatility in her Striper menu. With the three different Striper preparations, she succeeded in presenting three very different experiences of the fish.

The first course was a Striper Crudo, with summer truffle, hakurei (a type of turnip), and pickled chanterelles. This was my favorite dish of the night, a fresh delight of textures and flavors. The striper flesh was delicate and firm, clean and fresh, like a fine sashimi. It was enhanced by the subtle earthiness of the truffles and the pickled chanterelles added a tasty acidity. A perfect summer dish which showcased the fish in the best of lights. If you see this dish on the menu, definitely order it!

Next up was a Striper Minestrone with lobster, haricot, & basil. A hot soup during the summer is sometimes out of place, but this dish worked, especially as the broth was lighter and it contained seafood. With a strong, savory taste, the minestrone was delicious, spiced just right. It was also an interesting new preparation for the striper, very different from the crudo.

As a more traditional presentation, the third course was Pan Roasted Striper with cabbage, coriander, and poblano cream. The thick piece of striper was tender and moist, with large flaky pieces of white flesh that nearly melted in my mouth. And the crispy skin atop the fish was a special delight. Fresh fish, prepared so simply, can be amazing.

For dessert, there was a Mascarpone Mousse with peach, raspberry, and fish-shaped ginger cookies, created by Pastry Chef Katie Hamilburg.  Light and creamy, with fresh fruit, this was an excellent, lighter ending to the meal. The cookies were a cool addition to the Striper theme, and they were crisp and light as well, with a nice ginger flavor.

Overall, this was a compelling dinner, showcasing a few different ways how Striped Bass, which is tasty, sustainable & healthy, can be prepared. Chef Johnson's culinary skills make 80 Thoreau a suburban restaurant worth checking out, but make sure to make reservations so you don't miss out. Concord, for many reasons, is a great place to visit and you won't go wrong by choosing to dine at 80 Thoreau.

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 Carolyn Johnson of 80 Thoreau in Concord is presenting a special Striper menu, for one week only. From July 29 to August , you can order the special, four-course Striped Bass Menu for only $55. Chef Thoreau is very talented and fresh seafood is always a good choice so take advantage of this upcoming dinner.

Menu
--Striper Crudo (Summer truffle, hakurei, pickled chanterelle)
--Striper Minestrone (Lobster, haricot, basil)
--Pan Roasted Striper (Cabbage, coriander, poblano cream)
--Mascarpone Mousse (Peach, raspberry, ginger)
There will also be a whimsical Striper surprise from Pastry Chef Katie Hamilburg. Maybe Candied Striper? Striper Gelato?

2) On July 26, Brass Union Executive Chef Jonathan Kopacz will be the featured grill master at the third session of the 2015 Riverside BBQ Series hosted at the Harry Parker Boathouse (20 Nonantum Road, Brighton). Now in its fourth season, the Riverside BBQ Series pairs New England’s most creative chefs with inspired craft brewers and popular bands. Situated along the Charles River, the Riverside BBQ Series is a pop-up kitchen that has drawn the likes of James Beard award winners Barry Maiden and Jamie Bissonnette that comes complete with an intimate concert and a beer festival for one all-inclusive experience.

Chef Kopacz will dish out an array of bites including Brass Union’s signature TLT (smoked tofu, arugula, tomato, kewpie), Pork Cheeks (with tomatillo) and sweet treats from Gilly’s Throwback Snacks to complement the day’s featured brewers, all hailing from New England: Harpoon Brewery, Rising Tide Brewing, Notch Brewing, Narragansett Beer, Downeast Cider House, Cisco Brewers and Peak Organic Brewing. On the music side, Tweed River Music Festival will present acts such as Bow Thayer, Josh Buckley and JMC.

WHEN: Sunday, July 26, from 4-8pm
COST: $35 per person in advance; $40 per person day-of
HOW: Advance tickets are available via HoldMyTicket.com: http://holdmyticket.com/event/214726.
MORE INFO: Reserved for ages 21+ with proper ID. Patrons under 21 admitted when accompanied by a legal guardian. This is a rain or shine event.

3) On Tuesday, August 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Paumanok Vineyards. Founded in 1983, the 127-acre estate located in Long Island, New York, is owned and operated by the Massoud family. I've visited Paumanok a couple times and think they are one of the best wineries on Long Island. This should be an excellent wine dinner and I highly recommend you check it out.

Legal Sea Foods will team up with Paumanok’s Winemaker, Kareem Massoud, to host a four-plus-course dinner featuring cuisine paired with his selections from the Paumanok vine.

The menu will be presented as follows:

HORS D’OEUVRES
Curried Scallop Tartlets, Peach Relish
Coconut Shrimp, Garam Masala Orange Marmalade
Cochinita Pulled Pork, Plantains
Paumanok Semi Dry Riesling, North Fork, 2013
FIRST COURSE
Prosciutto-Wrapped Halibut (haricot vert, feta & strawberry salad, Dijon-agave vinaigrette)
Paumanok Dry Rosé, North Fork, 2014
SECOND COURSE
Fish Stew (salsa verde, lobster tomalley crostini)
Paumanok Chenin Blanc, North Fork, 2014
THIRD COURSE
Pan-Seared Tuna Steak (salsa veracruzana, fragrant lime rice)
Paumanok Cabernet Franc, North Fork, 2013
DESSERT COURSE
Caramelized Peach Tart (honey mascarpone, candied almonds)
Paumanok Late Harvest Riesling, North Fork, 2012

COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

4) Summer is in full swing and Terramia Ristorante is bringing Boston’s North End a $1 oyster special. Beginning Sunday, July 26,guests can enjoy an ever-changing selection of oysters at a fraction of the price. From 5pm-7pm, Sunday through Thursday, savor the flavors of New England’s best oysters, served alongside Terramia’s signature seafood, pasta and meat dishes.

Toast to the remaining summer months with selections from Terramia’s extensive wine list, from a glass of Sauvignon Blanc “Ballard Lane” ($9) to a bottle of 2013 Rose Castello Banfi “Centine” ($34). ,

For more information or to make a reservation, please call 617-523-3112.

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