I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) Join Davio’s Foxborough on Monday, March 5, at 6:30pm, for a five-course wine dinner hosted by Michele Pasqua of Italy’s iconic Marco Felluga Estate. Executive Chef Paul King will prepare dishes including the Seared Duck Breast, Porcini Risotto, Shaved Truffle and Crispy Pork Belly, Goat Cheese Polenta, Pear Mostarda to compliment the wine as you learn all about the rich history of Marco Felluga.
Michele Pasqua is the Managing Director of Marco Felluga and Russiz Superiore. Founded in 1956, the Marco Felluga estate has long been regarded as one of the flagship wineries of Friuli, a region known for producing some of Italy’s finest white wines. Since joining the company in 2011, Pasqua holds responsibilities in all aspects of both wineries, especially in overseeing the major export markets.
MENU
PASSED APPETIZERS
Seared Scallop, Crispy Prosciutto
Smoked Gouda, Chorizo Arancini
Fig, Goat Cheese Flatbread
2015 Marco Felluga “Just Molamatta”
PRIMO
Crispy Pork Belly, Goat Cheese Polenta, Pear Mostarda
2015 Marco Felluga “Mongris” Pinot Grigio
SECONDO
Seared Duck Breast, Porcini Risotto, Shaved Truffle
2011 Russiz Superiore Refosco
PIATTO DEL GIORNO
Prime Brandt Beef New York Sirloin, Sweet Potato Tots, Broccoli Rabe, Maple Glaze
2014 Russiz Superiore Cabernet Franc
DOLCE
Apple Crostata, Caramel Cashew Ice Cream, Maple Drizzle
2015 Russiz Superiore Sauvignon Blanc
The menu will be available for dinner on Monday, March 5th only for $95 per guest (excluding tax & gratuity).
To purchase tickets please visit www.davios.com/fox
2) SRV Co-Executive Chefs Michael Lombardi & Kevin O’Donnell introduce monthly Pasta Making Classes. Learn to make pasta with the pros followed by a 3-course lunch, beginning Sunday, February 25, from 11am-2pm. Classes will continue to be held the last Sunday of the month and can be booked 28 days in advance.
Each experience will feature a welcome glass of sparkling wine, interactive chef demo led by Lombardi and O’Donnell, passed cicchetti offerings and a three course lunch in the private dining room including wine pairings. Guests will leave with their homemade pasta to enjoy at home.
For a more specific breakdown of the event flow and menu, please see below:
11:00-11:15: guests arrival; sparkling wine and water offered
11:15-12:30: Chefs demo 3 pastas that each guest will have opportunity to make (pasta making will continue on an on-going basis as guests learn and mingle); 3 passed cicchetti will be served during this time.
12:30: guests are invited to be seated in PDR for lunch, including Salad, 3 Pastas, Dessert, and Wine Pairings.
COST: $150.00 per person inclusive of tax and gratuity. All tickets are nonrefundable and can be purchased 28 days in advance.
To reserve, please email Carrie@SRVBoston.com or call the restaurant directly at 617-536-9500. A credit card is required for taking reservations.
3) On Tuesday, February 27, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner featuring selections from Knights Bridge Winery, a distinguished winery that produces world-class Chardonnay and Bordeaux varietals such as Cabernet Sauvignon and Sauvignon Blanc from its 100-acre site in the eastern hills of Knights Valley (just north of the Napa Valley), a premier source of grapes for fine wines and an area known for its mineral-rich soils and the legendary quality of fruits it puts out.
Founded in 2006 by a close circle of friends who celebrate a shared passion for wine and food, a love of farming and respect for nature, Knights Bridge Winery owners Jim Bailey, Tom Costin and Essel Bailey have created this unique place where their families and friends can gather.
Legal Harborside will team up with winery’s Boston-based co-founder Jim Bailey to host the dinner. The menu will be presented as follows:
HORS D’OEUVRES
Crab Arancini, Calabrian Chile Aioli
Shrimp Laksa, Crispy Bean Thread
Bolognese Tortellino, Cured Tomato Fondue
Knights Bridge “Pont de Chevalier” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Pan-seared Mahi Mahi (green curry, bunashimeji mushrooms, japanese eggplant)
Knights Bridge “Pont de Chevalier” Chardonnay, Knights Valley, 2014
SECOND COURSE
Lobster Thermidor (haricots verts, hedgehog mushrooms, gruyère crisp)
Knights Bridge “West Block” Chardonnay, Knights Valley, 2015
MAIN COURSE
Herb-rubbed Lamb* Rack (saffron couscous, black cherry chutney, baby artichokes)
Knights Bridge “Estate” Cabernet Sauvignon, Knights Valley, 2014
CHEESE COURSE
Aged Cheddar, Comté, Brillat-Savari
Knights Bridge “To Kalon” Cabernet Sauvignon, Oakville, 2013
COST: $135 per person, excludes tax and gratuity
Reservation required by calling 617-477-2900
4) The North End’s il Molo will join the Chinese New Year festivities by offering a selection of Chinese-inspired dishes from February 16 - February 23, from 4pm-11pm. The specials will include a Crispy Black Bass entrée (tossed and seared in a sizzling garlic lime sauce - $31), as well as some appetizer options including Chinese Short Rip Dumplings (short rib, ginger, soy, star anise served with a black bean & orange dipping sauce - $13), Shrimp & Pork Spring Rolls (shredded cabbage, water chestnuts, shrimp, pork, dried shitaki mushroom served with sweet chili dipping sauce - $12) and Pan-fried Scallion Cilantro Pancakes (served with soy miso dipping sauce - $12). Off il Molo’s regular dinner menu, the Lobster & Crab Rangoons are a restaurant favorite and are served daily with a zesty dipping sauce.
From the bar, guests can thrill their taste buds with two specialty craft cocktails created by beverage director Luke Collier for the Year of the Dog celebrations: a traditional Mai Tai and a Lychee Martini.
Showing posts with label foxboro. Show all posts
Showing posts with label foxboro. Show all posts
Thursday, February 15, 2018
Thursday, March 23, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) On Thursday, March 23rd, Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna & Raw Bar team will host a special, five-course wine dinner, featuring Greek wines from Fantis Imports.
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 five-course meal will feature off-menu spring dishes paired with Fantis Imports wines and conversation with Niko Mavreas about Greek wine varietals. I've long been a fan of Greek wines and you really should drink them as well.
Though the menu hasn't been finalized yet, you might see intriguing dishes such as Octopus Terrine, Lobster Tail Souvlaki or Green Garlic Pita.
Cost: Tickets are $75 plus tax and gratuity
For Reservations, please call (617) 422-0008.
2) On April 5, NF Northeast (Neurofibromatosis Northeast) will celebrate the NF community and its supporters with their 18th annual Table for TEN charitable dining event in Boston. With honorary co-chairpersons Dan Andelman, host of myTV38’s “Phantom Gourmet,” and Donato Frattaroli, Jr., proprietor of il Molo restaurant in the North End, headlining this unrivaled evening, supporters will dine at some of the city’s top restaurants before closing out their night at a decadent dessert reception with live entertainment and an auction hosted at the newly renovated University of Massachusetts Club. Frattaroli is the second generation in his family to serve as honorary co-chair of the event, with his father, Donato Frattaroli, Sr., having held the title in 2011.
Groups of ten guests will arrive at their respective restaurant at 6:00pm on Wednesday, April 5, and will indulge in a specially created three-course menu paired with wine. Participating restaurants in this year’s Table for TEN event include, but are not limited to: Artu; Da Vinci Ristorante; Darryl’s Corner Bar & Kitchen; Davio’s Northern Italian Steakhouse; il Molo; La Motta’s; Legal Sea Foods (Park Square); Lucca (Back Bay & North End); Ocean Prime; Parker’s Restaurant; Post 390; Scampo; Serafina; State Street Provisions; Strega Waterfront; The Smoke Shop; The Tip Tap Room; Top of the Hub; Tresca; and, Union Oyster House.
At 8:00pm, supporters are invited to continue the festivities at the official after-party at the University of Massachusetts Club. At this dessert reception, Montilio’s Baking Company will provide sweet treats and revelers will enjoy music entertainment by Ancient Mysteries featuring Kevin McKelvey and Ben Buttrick. Additionally, there are raffles, a silent auction and a live auction with honorary co-chairperson, Dan Andelman, serving as guest auctioneer.
Neurofibromatosis (NF) is a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time. Proceeds from Table for TEN will fund scientific research at the Center for Human Genetic Research at Massachusetts General Hospital as well as provide support to the NF clinics at Boston Children’s Hospital and Massachusetts General Hospital. Research will help find the cure for NF, a genetic disorder that can cause learning disabilities, seizures, brain tumors, deafness, vision impairment and cancer. Additionally Table for TEN will help to create awareness about NF which affects more people than cystic fibrosis and muscular dystrophy combined, yet is a little known disorder. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.
For more information on the Table for TEN event and to reserve online, please visit: www.nfincne.org.
Tables for ten are available beginning at $1,000 and individual tickets at a table may be reserved for $100 per person.
Sponsorships are also available by contacting NF Northeast’s Diana Flahive at 781.272.9936 or dflahive@nfincne.org.
3) On Monday, March 27, from 6pm-10pm, join the MRA and Massachusetts Chefs in the fight to end child hunger. Hosted at Davio’s Foxborough, the evening will feature a multi-course tasting dinner menu with wine pairings in support of Share Our Strength’s No Kid Hungry campaign. In addition to the Chef/CEO Steve DiFillippo of Davio’s, chefs from the following local restaurants in Foxborough will be preparing the menu for the evening: Scorpion Bar, Tavolino, Skipjack’s, Twenty8 Food&Spirits and CBS Scene.
Share Our Strength began in the basement of a rowhouse on Capitol Hill in 1984, in response to the ‘84-‘85 famine in Ethiopia. Brother and sister Bill and Debbie Shore started the organization with the belief that everyone has a strength to share in the global fight against hunger and poverty, and that in these shared strengths lie sustainable solutions. Today we focus these strengths on making No Kid Hungry a reality in America.
Cost: Tickets for the event are $125 per guest (excluding gratuity) and include a cocktail reception followed by a five-course tasting menu with wine pairings.
Tickets are required and can be purchased by visiting https://cookingmattersdaviosfox.eventbrite.com
4) Chef de Cuisine Alex Saenz and the BISq team invite guests to join them on Sunday, March 26, from 10:30am to 3pm, for a special island time-themed pop-up brunch. For the third installment of BISq’s, monthly pop-up brunch series, the restaurant will be transporting Bostonians to warmer weather by way of its island time brunch this Sunday. The brunch will feature a tropical a la carte menu, signature cocktails, and live reggae music.
Although subject to change, the menu will likely include:
Conch salad
Lechón
Cuban "Ropa vieja"
Goat curry
"Mais moulu"
Sancocho
"Moros y cristianos"
Pancakes with rum bananas and smoked maple
To make reservations, please call (617) 714-3693.
**********************************************************
1) On Thursday, March 23rd, Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna & Raw Bar team will host a special, five-course wine dinner, featuring Greek wines from Fantis Imports.
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 five-course meal will feature off-menu spring dishes paired with Fantis Imports wines and conversation with Niko Mavreas about Greek wine varietals. I've long been a fan of Greek wines and you really should drink them as well.
Though the menu hasn't been finalized yet, you might see intriguing dishes such as Octopus Terrine, Lobster Tail Souvlaki or Green Garlic Pita.
Cost: Tickets are $75 plus tax and gratuity
For Reservations, please call (617) 422-0008.
2) On April 5, NF Northeast (Neurofibromatosis Northeast) will celebrate the NF community and its supporters with their 18th annual Table for TEN charitable dining event in Boston. With honorary co-chairpersons Dan Andelman, host of myTV38’s “Phantom Gourmet,” and Donato Frattaroli, Jr., proprietor of il Molo restaurant in the North End, headlining this unrivaled evening, supporters will dine at some of the city’s top restaurants before closing out their night at a decadent dessert reception with live entertainment and an auction hosted at the newly renovated University of Massachusetts Club. Frattaroli is the second generation in his family to serve as honorary co-chair of the event, with his father, Donato Frattaroli, Sr., having held the title in 2011.
Groups of ten guests will arrive at their respective restaurant at 6:00pm on Wednesday, April 5, and will indulge in a specially created three-course menu paired with wine. Participating restaurants in this year’s Table for TEN event include, but are not limited to: Artu; Da Vinci Ristorante; Darryl’s Corner Bar & Kitchen; Davio’s Northern Italian Steakhouse; il Molo; La Motta’s; Legal Sea Foods (Park Square); Lucca (Back Bay & North End); Ocean Prime; Parker’s Restaurant; Post 390; Scampo; Serafina; State Street Provisions; Strega Waterfront; The Smoke Shop; The Tip Tap Room; Top of the Hub; Tresca; and, Union Oyster House.
At 8:00pm, supporters are invited to continue the festivities at the official after-party at the University of Massachusetts Club. At this dessert reception, Montilio’s Baking Company will provide sweet treats and revelers will enjoy music entertainment by Ancient Mysteries featuring Kevin McKelvey and Ben Buttrick. Additionally, there are raffles, a silent auction and a live auction with honorary co-chairperson, Dan Andelman, serving as guest auctioneer.
Neurofibromatosis (NF) is a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time. Proceeds from Table for TEN will fund scientific research at the Center for Human Genetic Research at Massachusetts General Hospital as well as provide support to the NF clinics at Boston Children’s Hospital and Massachusetts General Hospital. Research will help find the cure for NF, a genetic disorder that can cause learning disabilities, seizures, brain tumors, deafness, vision impairment and cancer. Additionally Table for TEN will help to create awareness about NF which affects more people than cystic fibrosis and muscular dystrophy combined, yet is a little known disorder. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.
For more information on the Table for TEN event and to reserve online, please visit: www.nfincne.org.
Tables for ten are available beginning at $1,000 and individual tickets at a table may be reserved for $100 per person.
Sponsorships are also available by contacting NF Northeast’s Diana Flahive at 781.272.9936 or dflahive@nfincne.org.
3) On Monday, March 27, from 6pm-10pm, join the MRA and Massachusetts Chefs in the fight to end child hunger. Hosted at Davio’s Foxborough, the evening will feature a multi-course tasting dinner menu with wine pairings in support of Share Our Strength’s No Kid Hungry campaign. In addition to the Chef/CEO Steve DiFillippo of Davio’s, chefs from the following local restaurants in Foxborough will be preparing the menu for the evening: Scorpion Bar, Tavolino, Skipjack’s, Twenty8 Food&Spirits and CBS Scene.
Share Our Strength began in the basement of a rowhouse on Capitol Hill in 1984, in response to the ‘84-‘85 famine in Ethiopia. Brother and sister Bill and Debbie Shore started the organization with the belief that everyone has a strength to share in the global fight against hunger and poverty, and that in these shared strengths lie sustainable solutions. Today we focus these strengths on making No Kid Hungry a reality in America.
Cost: Tickets for the event are $125 per guest (excluding gratuity) and include a cocktail reception followed by a five-course tasting menu with wine pairings.
Tickets are required and can be purchased by visiting https://cookingmattersdaviosfox.eventbrite.com
4) Chef de Cuisine Alex Saenz and the BISq team invite guests to join them on Sunday, March 26, from 10:30am to 3pm, for a special island time-themed pop-up brunch. For the third installment of BISq’s, monthly pop-up brunch series, the restaurant will be transporting Bostonians to warmer weather by way of its island time brunch this Sunday. The brunch will feature a tropical a la carte menu, signature cocktails, and live reggae music.
Although subject to change, the menu will likely include:
Conch salad
Lechón
Cuban "Ropa vieja"
Goat curry
"Mais moulu"
Sancocho
"Moros y cristianos"
Pancakes with rum bananas and smoked maple
To make reservations, please call (617) 714-3693.
Thursday, May 26, 2011
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**************************************************************
1) On June 6th, Legal Sea Foods will welcome Olivier Humbrecht, Master of Wine, owner and winemaker for Domaine Zind-Humbrecht, to their Park Square Wine Cellar. Domaine Zind-Humbrecht wines hail from the Alsace region of northeast France encompassing concentrated, fruity-styles with low yield and biodynamic viticulture. At this dinner, guests will enjoy a five-course meal complemented by Olivier Humbrecht’s selections from the vineyard.
HORS D’OEUVRES
Jumbo Lump Crab Tartelette
Shrimp Queso Fundido
King Crab Tempura with Wasabi Crème Fraîche
Domaine Zind-Humbrecht Pinot d’Alsace, 2008
FIRST COURSE
Smoked Wild King Salmon Tartare (fried capers, dill aïoli, dark rye)
Domaine Zind-Humbrecht “Gueberschwihr” Riesling, 2007
Domaine Zind-Humbrecht “Clos Hauserer” Riesling, 2006
SECOND COURSE
Grilled Rainbow Trout and Juniper-Scented “Choucroute Garnie” (bacon wrapped potatoes and whole grain mustard)
Domaine Zind-Humbrecht “Brand” Grand Cru Riesling, 2007
THIRD COURSE
Hickory Wood Grilled Duck Breast (mango curry chutney, english sweet peas, fava bean ragoût)
Domaine Zind-Humbrecht Rangen de Thann “Clos St Urbain” Gewurztraminer, 2008
DESSERT COURSE
Pear Rhubarb Napoleon (cinnamon puff pastry, vanilla ice cream)
Domaine Zind-Humbrecht “Vieilles Vignes” Pinot Gris, 2008
WHEN: Monday, June 6th at 6:30pm
COST: $85 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397.
I'll be at this dinner so I hope to see you there.
2) The Reserve Bin, a specialty wine and craft beer shop will be celebrating its One-Year Anniversary on June 10. The Reserve Bin has one of the largest selections of local wine in the state. In honor of all the customers who have dedicated to shopping locally, The Reserve Bin will be hosting an all local wine tasting featuring numerous wines produced throughout New England. The event will take place on Friday, June 10, at 5:00pm.
Owner Kristin Braga states: "Buying local wine and supporting small businesses has had a resurgence in the south shore. It is important to support local area businesses and showcase their great products. The wines from New England often are underappreciated and with help from The Reserve Bin, many area residents have been able to have access to and enjoy local wine. This event is a way to get acquainted with local varietals, along with the individuals dedicated to crafting them."
There will be also special giveaways that will be offered to attendees sponsored by the local vintners:
• A private group tasting and tour for 10 people at Travessia Urban Winery in New Bedford, MA hosted by owner and winemaker Marco Montez.
• Two bottles of local mead produced by Isaaks of Salem in Salem, MA.
• Two stemless glasses and locally made jam from Plymouth Winery.
• A private group tasting for 10 people at Truro Vineyards hosted by owner Dave Roberts in North Truro, MA.
• A private wine tasting for 2 at Westport Rivers Vineyards in Westport, MA.
• Two tickets to the Jonathan Edwards Summer Concert series at Jonathan Edwards Winery in North Stonington, CT.
This should be an exciting event, and I agree people should get to know local wineries better. You can read my prior review of The Reserve Bin, a place I highly recommend to wine lovers.
3) AKA Bistro and the Clark Gallery are collaborating to develop an outdoor sculpture park on the green surrounding the bistro’s seasonal outdoor terrace. This month, a second, 8-foot tall granite artwork was installed. The two-ton Voluta is made of glacial boulders harvested from around artist Gary Haven Smith’s New Hampshire home. The two sculptures on Lincoln Road, with an expanse of grass between them, make a contemplative and engaging outdoor venue for enjoying the bistro’s creative menu of French and Japanese fare. Future art installations for the green are being readied.
In addition, beginning in mid-June and continuing through October, the green will be the site of the Lincoln Farmer’s Market, every Saturday from 9am-1pm.
4) On June 14th, at 6:30pm, Legal Sea Foods will honor dads a bit early with a Legal Holiday: Father’s Day. Legal Sea Foods will celebrate in Park Square’s wine cellar with a trio of offerings including the following:
FIRST COURSE
Chilled Calamari Salad With Citrus, Cherry & Banana Peppers, Crispy Tortilla Cup
Paired with Victory Prima Pils
SECOND COURSE
Barbacoa Tortas With Queso Fresco, Avocado, Pickled Red Onion, Cilantro, Smoked Tomato Salsa
Paired with Allagash White Ale
THIRD COURSE
Strawberry Bread Pudding With Colombian Dark Chocolate, Fresh Berries
Paired with Lindemans Framboise Lambic
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392 or make them online.
5) This week, Downtown Crossing will welcome its newest dining destination: 49 Social. With a refined seasonal American menu executed by Michael Lishchynsky and an inventive craft cocktail and wine program managed by Kim Frankson, 49 Social will offer guests "the comfort of an inviting social setting in a lively yet sophisticated, sleek-meets-vintage atmosphere."
Executive Chef Michael Lishchynsky has spent time in the kitchens of the Four Seasons Hotel in Boston and David Burke Townhouse in New York City. Boasting a menu of moderately priced refined American cuisine, 49 Social will offer a lunch, dinner and bar menu.
Highlights from the upcoming lunch menu include: Caprese Salad (house-made mozzarella sphere, baby arugula, tomato, prosciutto vinaigrette - $13); raised Rabbit Croque Madame (ricotta herb spread, mornay sauce, gruyere, topped with fried egg, served with spring greens - $15); Seared Salmon (chickpea panisse, pipérade, harissa, blood orange emulsion - $19); and, Duo of Chicken (crispy breast, confit of thigh and leg, collard greens, truffle mac and cheese - $17). In addition, Chef Lishchynsky will offer guests a selection of six gourmet flatbreads on the lunch and bar menus, including: White Clam (Wellfleet clams, garlic, Italian parsley, shaved fennel, fennel oil - $13); and, Truffle (wild mushrooms, truffle, baby arugula - $14).
For dinner, guests will enjoy options such as: Duo of Beef (tea smoked ribeye, Korean-style beef tartare, jasmine tea cracker - $16); Tuna Sashimi (broken garlic chili vinaigrette, radish salad, soy pearls - $17); Seared Sea Scallops (red lentils, napa cabbage, pickled daikon salad, curried blood orange emulsion - $24); and, Berkshire Pork Tenderloin Roulade (wild boar sausage, pancetta and spring pea risotto, pork jus - $27).
From the afternoon and late night bar menu, signature items include: Fried Oyster Po’ Boy Sliders (celery root slaw, bibb lettuce, tomato, Old Bay aioli - $12); Tempura Garden (asparagus, shitaki mushrooms, fiddleheads, baby bok choy, miso broth - $10); and, the House Burger (sharp cheddar, crispy leeks, bibb lettuce, tomato, truffle aioli, rosemary garlic pommes frites - $17) which will also be offered during lunch and dinner service.
Managing the 49 Social beverage program is Kim Frankson (formerly of Radius). 49 Social has a full liquor license and will feature a variety of specialty cocktails in addition to its extensive wine list. Highlights from the cocktail list include: Amor (gin and Lillet with splashes of rose water and lemon juice, finished with a fresh strawberry); Sugar & Spice (tequila, tagarshi, agave nectar, lime and orange juices, kumquats); and, Field of Dreams (Reyka, organic citron liqueur, tarragon and grapefruit juice). 49 Social will also produce homemade infusions, such as rosemary gin and lavender-rhubarb syrup. The beverage program will also feature 28 bottles of wine for $28 and an additional 50 bottles ranging from $30-$100. The wine list will be complemented by a select variety of reserve bottles to accommodate all tastes.
49 Social will open at 49 Temple Place in Boston’s Downtown Crossing neighborhood in the space formerly inhabited by Ivy Restaurant. 49 Social will be open Tuesday through Sunday for lunch and dinner. The lunch menu will be available in upcoming weeks from 11:30am through 2:30pm. Dinner will be served from 5:00pm through 10:00pm. A bar menu will also be available from 2:30pm through 12:30am.
**************************************************************
1) On June 6th, Legal Sea Foods will welcome Olivier Humbrecht, Master of Wine, owner and winemaker for Domaine Zind-Humbrecht, to their Park Square Wine Cellar. Domaine Zind-Humbrecht wines hail from the Alsace region of northeast France encompassing concentrated, fruity-styles with low yield and biodynamic viticulture. At this dinner, guests will enjoy a five-course meal complemented by Olivier Humbrecht’s selections from the vineyard.
HORS D’OEUVRES
Jumbo Lump Crab Tartelette
Shrimp Queso Fundido
King Crab Tempura with Wasabi Crème Fraîche
Domaine Zind-Humbrecht Pinot d’Alsace, 2008
FIRST COURSE
Smoked Wild King Salmon Tartare (fried capers, dill aïoli, dark rye)
Domaine Zind-Humbrecht “Gueberschwihr” Riesling, 2007
Domaine Zind-Humbrecht “Clos Hauserer” Riesling, 2006
SECOND COURSE
Grilled Rainbow Trout and Juniper-Scented “Choucroute Garnie” (bacon wrapped potatoes and whole grain mustard)
Domaine Zind-Humbrecht “Brand” Grand Cru Riesling, 2007
THIRD COURSE
Hickory Wood Grilled Duck Breast (mango curry chutney, english sweet peas, fava bean ragoût)
Domaine Zind-Humbrecht Rangen de Thann “Clos St Urbain” Gewurztraminer, 2008
DESSERT COURSE
Pear Rhubarb Napoleon (cinnamon puff pastry, vanilla ice cream)
Domaine Zind-Humbrecht “Vieilles Vignes” Pinot Gris, 2008
WHEN: Monday, June 6th at 6:30pm
COST: $85 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397.
I'll be at this dinner so I hope to see you there.
2) The Reserve Bin, a specialty wine and craft beer shop will be celebrating its One-Year Anniversary on June 10. The Reserve Bin has one of the largest selections of local wine in the state. In honor of all the customers who have dedicated to shopping locally, The Reserve Bin will be hosting an all local wine tasting featuring numerous wines produced throughout New England. The event will take place on Friday, June 10, at 5:00pm.
Owner Kristin Braga states: "Buying local wine and supporting small businesses has had a resurgence in the south shore. It is important to support local area businesses and showcase their great products. The wines from New England often are underappreciated and with help from The Reserve Bin, many area residents have been able to have access to and enjoy local wine. This event is a way to get acquainted with local varietals, along with the individuals dedicated to crafting them."
There will be also special giveaways that will be offered to attendees sponsored by the local vintners:
• A private group tasting and tour for 10 people at Travessia Urban Winery in New Bedford, MA hosted by owner and winemaker Marco Montez.
• Two bottles of local mead produced by Isaaks of Salem in Salem, MA.
• Two stemless glasses and locally made jam from Plymouth Winery.
• A private group tasting for 10 people at Truro Vineyards hosted by owner Dave Roberts in North Truro, MA.
• A private wine tasting for 2 at Westport Rivers Vineyards in Westport, MA.
• Two tickets to the Jonathan Edwards Summer Concert series at Jonathan Edwards Winery in North Stonington, CT.
This should be an exciting event, and I agree people should get to know local wineries better. You can read my prior review of The Reserve Bin, a place I highly recommend to wine lovers.
3) AKA Bistro and the Clark Gallery are collaborating to develop an outdoor sculpture park on the green surrounding the bistro’s seasonal outdoor terrace. This month, a second, 8-foot tall granite artwork was installed. The two-ton Voluta is made of glacial boulders harvested from around artist Gary Haven Smith’s New Hampshire home. The two sculptures on Lincoln Road, with an expanse of grass between them, make a contemplative and engaging outdoor venue for enjoying the bistro’s creative menu of French and Japanese fare. Future art installations for the green are being readied.
In addition, beginning in mid-June and continuing through October, the green will be the site of the Lincoln Farmer’s Market, every Saturday from 9am-1pm.
4) On June 14th, at 6:30pm, Legal Sea Foods will honor dads a bit early with a Legal Holiday: Father’s Day. Legal Sea Foods will celebrate in Park Square’s wine cellar with a trio of offerings including the following:
FIRST COURSE
Chilled Calamari Salad With Citrus, Cherry & Banana Peppers, Crispy Tortilla Cup
Paired with Victory Prima Pils
SECOND COURSE
Barbacoa Tortas With Queso Fresco, Avocado, Pickled Red Onion, Cilantro, Smoked Tomato Salsa
Paired with Allagash White Ale
THIRD COURSE
Strawberry Bread Pudding With Colombian Dark Chocolate, Fresh Berries
Paired with Lindemans Framboise Lambic
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392 or make them online.
5) This week, Downtown Crossing will welcome its newest dining destination: 49 Social. With a refined seasonal American menu executed by Michael Lishchynsky and an inventive craft cocktail and wine program managed by Kim Frankson, 49 Social will offer guests "the comfort of an inviting social setting in a lively yet sophisticated, sleek-meets-vintage atmosphere."
Executive Chef Michael Lishchynsky has spent time in the kitchens of the Four Seasons Hotel in Boston and David Burke Townhouse in New York City. Boasting a menu of moderately priced refined American cuisine, 49 Social will offer a lunch, dinner and bar menu.
Highlights from the upcoming lunch menu include: Caprese Salad (house-made mozzarella sphere, baby arugula, tomato, prosciutto vinaigrette - $13); raised Rabbit Croque Madame (ricotta herb spread, mornay sauce, gruyere, topped with fried egg, served with spring greens - $15); Seared Salmon (chickpea panisse, pipérade, harissa, blood orange emulsion - $19); and, Duo of Chicken (crispy breast, confit of thigh and leg, collard greens, truffle mac and cheese - $17). In addition, Chef Lishchynsky will offer guests a selection of six gourmet flatbreads on the lunch and bar menus, including: White Clam (Wellfleet clams, garlic, Italian parsley, shaved fennel, fennel oil - $13); and, Truffle (wild mushrooms, truffle, baby arugula - $14).
For dinner, guests will enjoy options such as: Duo of Beef (tea smoked ribeye, Korean-style beef tartare, jasmine tea cracker - $16); Tuna Sashimi (broken garlic chili vinaigrette, radish salad, soy pearls - $17); Seared Sea Scallops (red lentils, napa cabbage, pickled daikon salad, curried blood orange emulsion - $24); and, Berkshire Pork Tenderloin Roulade (wild boar sausage, pancetta and spring pea risotto, pork jus - $27).
From the afternoon and late night bar menu, signature items include: Fried Oyster Po’ Boy Sliders (celery root slaw, bibb lettuce, tomato, Old Bay aioli - $12); Tempura Garden (asparagus, shitaki mushrooms, fiddleheads, baby bok choy, miso broth - $10); and, the House Burger (sharp cheddar, crispy leeks, bibb lettuce, tomato, truffle aioli, rosemary garlic pommes frites - $17) which will also be offered during lunch and dinner service.
Managing the 49 Social beverage program is Kim Frankson (formerly of Radius). 49 Social has a full liquor license and will feature a variety of specialty cocktails in addition to its extensive wine list. Highlights from the cocktail list include: Amor (gin and Lillet with splashes of rose water and lemon juice, finished with a fresh strawberry); Sugar & Spice (tequila, tagarshi, agave nectar, lime and orange juices, kumquats); and, Field of Dreams (Reyka, organic citron liqueur, tarragon and grapefruit juice). 49 Social will also produce homemade infusions, such as rosemary gin and lavender-rhubarb syrup. The beverage program will also feature 28 bottles of wine for $28 and an additional 50 bottles ranging from $30-$100. The wine list will be complemented by a select variety of reserve bottles to accommodate all tastes.
49 Social will open at 49 Temple Place in Boston’s Downtown Crossing neighborhood in the space formerly inhabited by Ivy Restaurant. 49 Social will be open Tuesday through Sunday for lunch and dinner. The lunch menu will be available in upcoming weeks from 11:30am through 2:30pm. Dinner will be served from 5:00pm through 10:00pm. A bar menu will also be available from 2:30pm through 12:30am.
Wednesday, March 2, 2011
The Reserve Bin: Small, Diverse and Bubbly
I had previously been chatting with the owner, Kristin Braga, on Twitter, and looked forward to finally meeting her in person and checking out her store. She is an engaging personality on Twitter so I had high expectations for her wine store. It turned out to be a very pleasant experience, and I happily recommend that all wine lovers visit The Reserve Bin.
This has not been easy, and it has been most difficult trying to expose the local market to more diverse wines, not the usual mass produced, highly commercial wines. That has been her biggest obstacle, trying to show people the value of more boutique wines. This is accomplished through a lack of pretension, helping to make these wines accessible to the general consumer. Their weekly wine tastings, usually held on Thursday nights, have helped to introduce people to different wines, and many young wine drinkers have flocked to these events. Plus, Kristin's exuberent personality is another selling point.
Above, they carry some of their more eclectic offerings, including several sakes, sherry, madeira and boxed wines. Kristin has made some very good choices, including some of my favorites such as the Bunraku Yamahai Junmai Sake, Lustau sherries, and the Y+B Organic wines in Tetra-Paks. Plus, they even sell some glassware.
Wine prices are average, and there is no price inflation just because this is more of a boutique winery. In addition, if you purchase 6 wines you get a 10% discount, and if you purchase a case, 12 wines, you get a 15% discount. Many wine stores don't offer a discount for any purchases under a case, so this is a benefit of shopping at the The Reserve Bin.
In about a year, the store will be moving into an expanded spot just across the parking lot from where they are currently located. That will enable the store to carry a larger inventory, and there are potential plans to add a special room for wine classes and seminars.
As I have said repeatedly before, it is people that make the difference in restaurants, wine stores, and other food & wine related place. Those people with a passion for what they do are those who are most likely to excel, and be the type of people who run places I enjoy. Kristin certainly qualifies in that regard, and her bubbly personality is contagious. Her boutique wine store has much to offer wine lovers, yet remains open, unpretentious and accomodating to the average consumer as well. The Reserve Bin gets my recommendation and I hope you stop by and check it out.
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