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/owner Keith Pooler and the Bergamot team invite guests to join them for a special Mother’s Day brunch on Sunday, May 14th, from 10:30am-2:30pm. Bergamot will be offering a three-course, prix fixe brunch sure to impress the most special lady in your life. The menu will cost $46 per person and include a choice of appetizer, entrée, and dessert. Regular service will resume for dinner from 5pm to 8:30 p.m.
Menu options include:
Choice of appetizer:
--Lobster Bisque: Soft Scramble, Chervil, Caviar
--Croque Madame: Smashed Peas, Country Ham, Aged Cheddar
--Roasted Beets: Ricotta, Walnut Pesto, Arugula
Choice of entrée:
--Leg of Lamb: Roasted Peppers, Castel Vetrano Olives, Yukon Gold Potato, Garlic & Oregano Lamb Jus
--Crispy Soft Shell Crab: Warm Egg Salad, Roasted Asparagus, Aged Balsamic
--Shakshuka: Feta, Chickpeas, Spinach, Poached Egg, Zhoug, Roasted Tomato
--Simple Breakfast: Three Eggs Any Way, Home Fries, House Bacon, Milk Bread Toast
Choice of dessert:
--Cinnamon Roll Puddin’:Rum Raisin Anglaise
--Cherry Cobbler: Vanilla Ice Cream, Shaved Chocolate
--Strawberry-Rhubarb Rangoon with caramel sauce
To make reservations, please call 617-576-7700
2) This Mother’s Day, skip breakfast in bed, and celebrate all Mom does by treating her to a meal from MET Back Bay on Newbury Street or MET Bar and Grill in Natick and Dedham. In addition to the regular all-day menu, the MET Restaurant Group will offer brunch specials all day long on Sunday, May 14.
MENU:
MET Back Bay Mother’s Day Menu
Pecan Bacon Sticky Buns ($11)
Smoked Salmon Tower (Smoked salmon, capers, tomato, cucumber, red onion, soft cream cheese, everything bagel) ($12 per person; min 2 people)
Jonah Crab and Charred Avocado Fritta (Spring onion butter, truffle fries) ($22)
MET Bar and Grill Mother’s Day Menu
Raspberry Monkey Bread ($11)
Ham Egg and Cheese Flatbread (Virginia ham, sunny side up eggs, aged gruyere cheese) ($16)
Tips and Eggs (Sirloin steak tips, cheddar cheese scramble, arugula) ($18)
3) Babbo Pizzeria e Enoteca invites guests to join them this Mother’s Day weekend to support maternal health and safe childbirth worldwide. In honor of Mother’s Day, the Seaport’s Babbo Pizzeria e Enoteca will be supporting mothers worldwide by contributing to Every Mother Counts’ Orange Rose Campaign.
During the weekend of Mother’s Day (Saturday, May 13th and Sunday, May 14th), Babbo will be joining the rest of Mario Batali’s establishments in donating the net proceeds from the sale of a special “Orange Rose” dish to Every Mother Counts’ mission to support maternal health.
Babbo’s “Orange Rose” dish will be Golden Beet and Goat Cheese Cappellacci with orange and fennel pollen. In addition to Babbo’s “Orange Rose” special, their regular menu will be available to celebrate Mom throughout Mother’s Day weekend on Saturday from 11:30 a.m. to 11 p.m. and Sunday from 11:30 a.m. to 10 p.m.
To make reservations, please contact (617) 421-4466
4) Do you love Oysters? This Spring/Summer, here are three of the restaurants which are offering $1 Oyster specials. When Oysters can run $3 or more each, then this can be a great value.
Bastille Kitchen is offering $1 Oysters six days a week, from Monday to Saturday, from 5pm-8pm, in their Bar & Lounge area only. For more information or to make a reservation, please call 617-556-8000
Strega Waterfront is offering $1 Oysters every Monday evening, starting at 4pm, and in their Bar/Lounge area only. For more information or to make a reservation, please call 617-345-3993
STRIP by Strega is offering $1 Oysters four days a week, from Monday to Thursday, from 5pm-7pm, in their Bar/Lounge area only. For more information or to make a reservation, please call 617-456-5300
5) On June 5, from 6pm-10pm, Tremont 647 and Mezcales De Leyendas present a Mezcal Cantina Night. Tremont 647 will welcomes Danny Meda, owner of Mezcales De Leyenda, for an Oaxacan inspired menu, prepared by Chef De Cuisine Melissa Cawley, and a Mezcal tasting.
The Oaxacan Inspired Menu will include passed apps, a family style dinner and decadent dessert. Some of the items will include:
Chorizo paella balls w/ parsley aioli
Crispy lime steak skewers w/ morrita crema
Margarita marinated tofu tacos w/ guacamole and pickled red cabbage
Fried whole fish w/ chimichurri
Oaxacan chicken mole
In addition to a flavorful menu and mezcal tasting we will take place in a discussion of the different Mezcal producing regions of Mexico.
To see the full Menu, and to purchase Tickets, go to EventBrite .
For more information, please call them at 617-266-4600.
Showing posts with label mothers day. Show all posts
Showing posts with label mothers day. Show all posts
Thursday, May 11, 2017
Thursday, May 5, 2016
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 Josh Turka of The Salty Pig and Chef Dante de Magistris of Dante will go head-to-head in Share Our Strength’s Neighborhood Food Fight. The upcoming round pits hot-spots The Salty Pig and Dante against each other on Tuesday, May 17, from 6pm-8pm, at Capo in South Boston. The delicious evening will benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.
No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.
Tickets are available for a discounted, spring-fling price of $20 per person, which includes the food created by both talented chefs along with two complimentary drinks.
Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights
2) On Monday, May 23, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with Paul Michael, owner of Peter Michael Winery. Located on the western face of Mount St. Helena in Knights Valley, this illustrious winery draws inspiration from the legendary wineries of Burgundy and Bordeaux. Since 1983, the family owned winery has consistently created terroir-driven wines that stand the test of time.
The menu will be presented as follows:
HORS D’OEUVRES
Jonah Crab Tartine
Uni Crudo
“Lobster Roll”
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Pan-Seared Dry-Aged Scallop (lightly smoked pumpkin seeds, golden squash crème caramel, herbal yuzu “tea”)
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
SECOND COURSE
Roasted Sablefish (harissa-scented lemon crumble, baby fennel, peach gel, foie gras hollandaise)
Peter Michael “Belle Côte” Chardonnay, Knights Valley, 2013
THIRD COURSE
Turmeric-Glazed Poached Salmon (bouquetière of baby spring vegetables, black trumpet mushrooms, soft herbs, smoked salmon consommé)
Peter Michael “Le Caprice” Pinot Noir, Sonoma Coast, 2013
CHEESE COURSE
Saint-Nectaire
Cremeux de Bourgogne
Comté Fort Saint-Antoine
With fresh stone fruit preserves, duck fat-fried marcona almonds, toasted baguette “wafer”
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2012
COST: $175 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Celebrating its eighth anniversary, Scampo is debuting a specialty cocktail menu with their greatest hits since opening in 2008. The special supplementary cocktail menu – titled “Rock Stars: Cheers to Eight Years” – will be available through June and features Scampo’s bestselling cocktail from each year since it has been open.
The throwback craft cocktails will be shaken up as follows:
2008: Fresca with rosemary-infused grapefruit vodka and elderflower
2009: Cranberry Spritz with Angel’s Envy, cranberry juice, fresh orange juice, Aperol and a splash of prosecco
2010: Scampo Margarita with tequila, blood orange, agave and lime
2011: Pop Tart with Leblon Cachaça, Framboise, muddle strawberries, lime and brown sugar
2012: Scampo Bellini with rosé champagne and fresh peach
2013: Scampo Lemonade with vodka, fresh raspberries and fresh squeezed lemonade
2014: The Bee’s Knees with chrysanthemum infused gin, honey and lemon
2015: Spicy Tangerine with tequila, tangerines, agave and lime
Standing in for 2016 is a recipe from Lydia Shire’s vault, created in 1980: Lydia’s Mai Tai with light and dark rums, fresh lime juice, pineapple juice and orgeat syrup.
COST: $14 per cocktail
4) This Mother’s Day, Waltham’s Italian newcomer, Osteria Posto, will be offering a special brunch menu from 11:30 a.m. to 2:15 p.m. and their regular dinner menu from 3:00 p.m. to 6:00 p.m.
The special brunch menu is as follows:
Appetizers include:
- Oysters with cocktail sauce, horseradish, and lemon ($18/$36)
- Caramelized Banana Bruschetta with Nutella and sea salt ($9)
- Fennel-Cured Salmon with dill cream, pickled onions, and toasted everything bagel chips ($13)
- Shrimp Cocktail with poached shrimp, cocktail sauce, and lemon ($17)
- Burrata with roasted tomatoes, strawberries, and balsamic ($14)
- Hush Puppies with pancetta, lobster, fontina, and harissa aioli ($9)
- Mezze Platter with hummus, roasted eggplant, marinated pepper, feta, pickled cucumbers, tzatziki, and spiced Turkish walnuts ($18)
Entrees include:
- French Toast with maple and fig scirropo, marscapone crema ($15)
- Lobster Benedict with asparagus and hollandaise ($22)
- Brisket Hash with potatoes, sunny-side up eggs, and garlic aioli ($24)
- Steak and Eggs with a 6 oz. filet, poached egg, hollandaise, asparagus, and hashed potatoes ($24)
- Spring Frittata with asparagus, mushrooms, peas, favas, goat cheese, and basil ($16)
- Quiche with spinach, pancetta, mozzeralla, and oregano ($16)
- Frittata with crab meat, tarragon, and parmesan ($16)
- Baked Eggs with ciabatta, spicy tomato, fingerling potatoes, and kale ($15)
For Reservations, please call 781-622-1500
5) BISq, located in Inman Square, will be serving up special menu items for brunch this Sunday for Mother's Day from 11 a.m. to 2:30 p.m.
Main dishes include:
- Louisiana-Boiled Shrimp and Crawdads with marinated hearts of palm, creole remoulade, frisee ($12)
- Chef’s Breakfast with tonno di maile, lentil salad, hard-boiled egg, sweet plantains, baguette ($10)
- Greek Yogurt Parfait with purple corn, mango, strawberry, sunflower seed granola ($6)
- N’awlins Eggs Benedict with shrimp toast, poached eggs, creole Hollandaise, sexy scallions ($14)
- Breakfast Pizza with roasted garlic schmoo, ricotta salata, spaghetti squash, baked egg, tomato preserve ($16)
- French Toast Bread Pudding with poached rhubarb, vanilla salt, anise whipped cream ($12)
- Soft-Shell Crab Pecan with melted leeks, roasted sweet potato, candy cap mushrooms ($18)
Sides include:
- Breakfast Sausage ($6)
- Cheesy Grits ($5)
- Biscuits and Gravy ($7)
For Reservations, please call 617-714-3693
**********************************************************
1) Chef Josh Turka of The Salty Pig and Chef Dante de Magistris of Dante will go head-to-head in Share Our Strength’s Neighborhood Food Fight. The upcoming round pits hot-spots The Salty Pig and Dante against each other on Tuesday, May 17, from 6pm-8pm, at Capo in South Boston. The delicious evening will benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.
No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.
Tickets are available for a discounted, spring-fling price of $20 per person, which includes the food created by both talented chefs along with two complimentary drinks.
Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights
2) On Monday, May 23, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with Paul Michael, owner of Peter Michael Winery. Located on the western face of Mount St. Helena in Knights Valley, this illustrious winery draws inspiration from the legendary wineries of Burgundy and Bordeaux. Since 1983, the family owned winery has consistently created terroir-driven wines that stand the test of time.
The menu will be presented as follows:
HORS D’OEUVRES
Jonah Crab Tartine
Uni Crudo
“Lobster Roll”
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Pan-Seared Dry-Aged Scallop (lightly smoked pumpkin seeds, golden squash crème caramel, herbal yuzu “tea”)
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
SECOND COURSE
Roasted Sablefish (harissa-scented lemon crumble, baby fennel, peach gel, foie gras hollandaise)
Peter Michael “Belle Côte” Chardonnay, Knights Valley, 2013
THIRD COURSE
Turmeric-Glazed Poached Salmon (bouquetière of baby spring vegetables, black trumpet mushrooms, soft herbs, smoked salmon consommé)
Peter Michael “Le Caprice” Pinot Noir, Sonoma Coast, 2013
CHEESE COURSE
Saint-Nectaire
Cremeux de Bourgogne
Comté Fort Saint-Antoine
With fresh stone fruit preserves, duck fat-fried marcona almonds, toasted baguette “wafer”
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2012
COST: $175 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Celebrating its eighth anniversary, Scampo is debuting a specialty cocktail menu with their greatest hits since opening in 2008. The special supplementary cocktail menu – titled “Rock Stars: Cheers to Eight Years” – will be available through June and features Scampo’s bestselling cocktail from each year since it has been open.
The throwback craft cocktails will be shaken up as follows:
2008: Fresca with rosemary-infused grapefruit vodka and elderflower
2009: Cranberry Spritz with Angel’s Envy, cranberry juice, fresh orange juice, Aperol and a splash of prosecco
2010: Scampo Margarita with tequila, blood orange, agave and lime
2011: Pop Tart with Leblon Cachaça, Framboise, muddle strawberries, lime and brown sugar
2012: Scampo Bellini with rosé champagne and fresh peach
2013: Scampo Lemonade with vodka, fresh raspberries and fresh squeezed lemonade
2014: The Bee’s Knees with chrysanthemum infused gin, honey and lemon
2015: Spicy Tangerine with tequila, tangerines, agave and lime
Standing in for 2016 is a recipe from Lydia Shire’s vault, created in 1980: Lydia’s Mai Tai with light and dark rums, fresh lime juice, pineapple juice and orgeat syrup.
COST: $14 per cocktail
4) This Mother’s Day, Waltham’s Italian newcomer, Osteria Posto, will be offering a special brunch menu from 11:30 a.m. to 2:15 p.m. and their regular dinner menu from 3:00 p.m. to 6:00 p.m.
The special brunch menu is as follows:
Appetizers include:
- Oysters with cocktail sauce, horseradish, and lemon ($18/$36)
- Caramelized Banana Bruschetta with Nutella and sea salt ($9)
- Fennel-Cured Salmon with dill cream, pickled onions, and toasted everything bagel chips ($13)
- Shrimp Cocktail with poached shrimp, cocktail sauce, and lemon ($17)
- Burrata with roasted tomatoes, strawberries, and balsamic ($14)
- Hush Puppies with pancetta, lobster, fontina, and harissa aioli ($9)
- Mezze Platter with hummus, roasted eggplant, marinated pepper, feta, pickled cucumbers, tzatziki, and spiced Turkish walnuts ($18)
Entrees include:
- French Toast with maple and fig scirropo, marscapone crema ($15)
- Lobster Benedict with asparagus and hollandaise ($22)
- Brisket Hash with potatoes, sunny-side up eggs, and garlic aioli ($24)
- Steak and Eggs with a 6 oz. filet, poached egg, hollandaise, asparagus, and hashed potatoes ($24)
- Spring Frittata with asparagus, mushrooms, peas, favas, goat cheese, and basil ($16)
- Quiche with spinach, pancetta, mozzeralla, and oregano ($16)
- Frittata with crab meat, tarragon, and parmesan ($16)
- Baked Eggs with ciabatta, spicy tomato, fingerling potatoes, and kale ($15)
For Reservations, please call 781-622-1500
5) BISq, located in Inman Square, will be serving up special menu items for brunch this Sunday for Mother's Day from 11 a.m. to 2:30 p.m.
Main dishes include:
- Louisiana-Boiled Shrimp and Crawdads with marinated hearts of palm, creole remoulade, frisee ($12)
- Chef’s Breakfast with tonno di maile, lentil salad, hard-boiled egg, sweet plantains, baguette ($10)
- Greek Yogurt Parfait with purple corn, mango, strawberry, sunflower seed granola ($6)
- N’awlins Eggs Benedict with shrimp toast, poached eggs, creole Hollandaise, sexy scallions ($14)
- Breakfast Pizza with roasted garlic schmoo, ricotta salata, spaghetti squash, baked egg, tomato preserve ($16)
- French Toast Bread Pudding with poached rhubarb, vanilla salt, anise whipped cream ($12)
- Soft-Shell Crab Pecan with melted leeks, roasted sweet potato, candy cap mushrooms ($18)
Sides include:
- Breakfast Sausage ($6)
- Cheesy Grits ($5)
- Biscuits and Gravy ($7)
For Reservations, please call 617-714-3693
Thursday, April 21, 2016
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) Express your gratitude to the woman who does it all this Mother’s Day at Davio’s Boston. This year, in addition to their full dinner menu, Davio’s Boston will be offering a selection of Mother’s Day Specials from 11:00am to 10:00pm. Executive Chef Eric Swartz has created a selection of traditional dishes with a Northern Italian twist. Brunch additions served from 11:00am-3:00pm. Dinner additions served from 3:00pm-10:00pm.
Mother’s Day Menu Additions
[Brunch]
BELGIAN WAFFLE - $17
Strawberries, Warm Vermont Syrup
CRABMEAT OMELET - $24
Country-Eggs, Crabmeat, Shrimp, Asparagus, Havarti, Hollandaise, Home Fries
TENDERLOIN BENEDICT- $25
Poached Eggs, Beef Tenderloin, Popover, Truffle Hollandaise
EGG PIZZA - $17
White Cheese Pizza, Bacon, Egg, Scallions, White Truffle Oil
[Dinner]
LOBSTER CARBONARA - $37
Spaghetti, Maine Lobster, Carbonara, Pancetta, Parmigiano
GRILLED BLOCK ISLAND SWORDFISH - $38
Grilled Swordfish, Crabmeat, Sugar Snap Peas, Risotto
CLUB SIRLOIN - $40
Club Sirloin, Truffle Butter, Sautéed Cippolinis, Spinach, Creamy Potatoes
Their Full Dinner Menu is also available.
Reservations are recommended so please call 617-357-4810
2) Also for Mother's Day, BISq, lin Inman Square, will be offering a $46 three-course menu from 11 a.m. to 2:30 p.m.
MENU:
Choice of Appetizers include:
- Frittata with Morels, Fava Beans, Radish, Fiddleheads & Preserved Lemon
- Bottoms Up Crab Flatbread with Artichoke, Caramelized Onion, Cured Egg Yolk, Ricotta & Mascarpone Cheese
- Breakfast Raft with Sausage Bread, Grilled Ramps, Fried Potato, 3 Minute Egg
- Strawberries with Pickled Strawberries, Arugula, Whipped Feta, Fennel, Frie Almonds
- Chopped Salad with Pickled Celery, Country Ham, Avocado, Roasted Spring Onion, Hard Boiled Egg, Chicken Skin Dressing
Choice of Entrees include:
- Croque-Madame with House-Made Ham, Gruyère, Dijon Mustard, Béchamel, Roasted Asparagus, Sunny Side Up Egg
- Black Bean Tostada with Fried Eggs, Red Pepper Sauce, Queso Fresco, Avocado
- Smoked Beef Tri-Tip with Cornpone, Charred Ramp & Caramelized Onion Jam, Scrambled Eggs, House Steak Sauce
- Salmon Cakes with Rosti Potato, Beets, Grain Salad, Cucumber & Yogurt Sauce
- Crispy Pork Shoulder with Stone Cut Oats, Bacon Jam, Mushroom Conserva, Sweet Peas, Poached Egg
Choice of Desserts include:
- Dutch Baby with fresh Cherries, Cherry Coulis, Vanilla Ice Cream
- Chocolate Mousse Cake with chilled Malted Milk Shot
- Golden Beet Flan with Mint, Caramel, Candied Oats
- Cheese: TBD
$6 a la carte sides include:
- Bacon
- Home Fries
For Reservations, please call (617) 714-3693.
3) To celebrate mom, Chef Will Gilson’s Puritan and Company, in Cambridge’s Inman Square, will be offering a $45, prix fixe brunch menu from 10 a.m. to 2:00 p.m. In the evening, Puritan’s regular dinner menu will be available as well as their new Prime Rib Sunday menu.
First course brunch options include:
- Greek Yogurt Parfait with house-made granola, strawberries, and mint
- Bibb Lettuce Salad with goat’s milk feta, basil, and fennel crackers
- Lobster Bisque with asparagus, potato, and citrus crème fraîche
- Salmon Tartare with avocado, brioche, “everything bagel” crumble
Main course brunch options include:
- Duck Pastrami Hash with farm eggs, roasted peppers, and horseradish cream
- Asparagus and Mushroom Scramble with tartentaise cheese, greens, and toast
- Grilled Swordfish with spinach-olive pureé, roasted carrots and skordalia
- Braised Beef Short Rib with green garlic grits, spring vegetable ragout, and gremolata
Brunch dessert options include:
- Strawberry Shortcake with clotted cream, thai basil, and balsamic
- Chocolate Franjipan with pomegranate, rose hip, and almond
For Reservations, please call (617) 615-6195
4) Master Butcher and Principal of Range, Inc. Kari Underly, Chopps American Bar and Grill Executive Chef Jeff Williams, and The Trustees of Reservations invite carnivores and Bostonians to The Kitchen at Boston Public Market for a special Master Class in Butchering on Sunday, April 24, from 1pm-5pm.
The Kitchen is a 3,200 square foot, state-of-the-art demonstration kitchen that serves as a community teaching, learning, and gathering place at the Boston Public Market. The Trustees of Reservations, as lead programming partner for the Market, host a diverse group of culinary, health, and wellness partners to develop a selection of daily programs in The Kitchen, designed to highlight culinary experts, traditions, and local food production while inspiring healthy eating, creative cooking, and wellness among families and individuals.
The Kitchen at the Boston Public Market is hosting a special Master Class in Butchering led by Master Butcher Kari Underly. The four-hour demonstration, lecture, and hands-on beef carcass breakdown will give participants and observers an expert lesson in the art of butchering.
Designed as a fun and educational class for professionals, home chefs and meat-enthusiasts, guests will learn cutting techniques for butchering into primals and subprimals from Kari Underly, third-generation butcher and author of the James Beard Nominated book The Art of Beef Cutting. Underly’s students will also learn about raising practices, beef quality, merchandising and menuing, and get a firsthand look at the hands-on processing of subprimals into popular steaks and roasts.
Executive Chef Jeff Williams of Chopps American Bar and Grill will demonstrate matching cuts with cooking methods, and provide tips for marinating and seasoning each cut. Guests can enjoy the cuts of beef, prepared by Chef Williams, along with a selection of wines curated by Jonathan Alsop of the Boston Wine School, who will guide guests through an introduction to wine pairing.
For additional details or to sign up visit http://www.thetrustees.org. Tickets are available for participants for $200 ($160 for members) and observers for $50 ($40 for members). Tickets include samples of the various cuts of beef, a selection of wines (included in ticket costs).
**********************************************************
1) Express your gratitude to the woman who does it all this Mother’s Day at Davio’s Boston. This year, in addition to their full dinner menu, Davio’s Boston will be offering a selection of Mother’s Day Specials from 11:00am to 10:00pm. Executive Chef Eric Swartz has created a selection of traditional dishes with a Northern Italian twist. Brunch additions served from 11:00am-3:00pm. Dinner additions served from 3:00pm-10:00pm.
Mother’s Day Menu Additions
[Brunch]
BELGIAN WAFFLE - $17
Strawberries, Warm Vermont Syrup
CRABMEAT OMELET - $24
Country-Eggs, Crabmeat, Shrimp, Asparagus, Havarti, Hollandaise, Home Fries
TENDERLOIN BENEDICT- $25
Poached Eggs, Beef Tenderloin, Popover, Truffle Hollandaise
EGG PIZZA - $17
White Cheese Pizza, Bacon, Egg, Scallions, White Truffle Oil
[Dinner]
LOBSTER CARBONARA - $37
Spaghetti, Maine Lobster, Carbonara, Pancetta, Parmigiano
GRILLED BLOCK ISLAND SWORDFISH - $38
Grilled Swordfish, Crabmeat, Sugar Snap Peas, Risotto
CLUB SIRLOIN - $40
Club Sirloin, Truffle Butter, Sautéed Cippolinis, Spinach, Creamy Potatoes
Their Full Dinner Menu is also available.
Reservations are recommended so please call 617-357-4810
2) Also for Mother's Day, BISq, lin Inman Square, will be offering a $46 three-course menu from 11 a.m. to 2:30 p.m.
MENU:
Choice of Appetizers include:
- Frittata with Morels, Fava Beans, Radish, Fiddleheads & Preserved Lemon
- Bottoms Up Crab Flatbread with Artichoke, Caramelized Onion, Cured Egg Yolk, Ricotta & Mascarpone Cheese
- Breakfast Raft with Sausage Bread, Grilled Ramps, Fried Potato, 3 Minute Egg
- Strawberries with Pickled Strawberries, Arugula, Whipped Feta, Fennel, Frie Almonds
- Chopped Salad with Pickled Celery, Country Ham, Avocado, Roasted Spring Onion, Hard Boiled Egg, Chicken Skin Dressing
Choice of Entrees include:
- Croque-Madame with House-Made Ham, Gruyère, Dijon Mustard, Béchamel, Roasted Asparagus, Sunny Side Up Egg
- Black Bean Tostada with Fried Eggs, Red Pepper Sauce, Queso Fresco, Avocado
- Smoked Beef Tri-Tip with Cornpone, Charred Ramp & Caramelized Onion Jam, Scrambled Eggs, House Steak Sauce
- Salmon Cakes with Rosti Potato, Beets, Grain Salad, Cucumber & Yogurt Sauce
- Crispy Pork Shoulder with Stone Cut Oats, Bacon Jam, Mushroom Conserva, Sweet Peas, Poached Egg
Choice of Desserts include:
- Dutch Baby with fresh Cherries, Cherry Coulis, Vanilla Ice Cream
- Chocolate Mousse Cake with chilled Malted Milk Shot
- Golden Beet Flan with Mint, Caramel, Candied Oats
- Cheese: TBD
$6 a la carte sides include:
- Bacon
- Home Fries
For Reservations, please call (617) 714-3693.
3) To celebrate mom, Chef Will Gilson’s Puritan and Company, in Cambridge’s Inman Square, will be offering a $45, prix fixe brunch menu from 10 a.m. to 2:00 p.m. In the evening, Puritan’s regular dinner menu will be available as well as their new Prime Rib Sunday menu.
First course brunch options include:
- Greek Yogurt Parfait with house-made granola, strawberries, and mint
- Bibb Lettuce Salad with goat’s milk feta, basil, and fennel crackers
- Lobster Bisque with asparagus, potato, and citrus crème fraîche
- Salmon Tartare with avocado, brioche, “everything bagel” crumble
Main course brunch options include:
- Duck Pastrami Hash with farm eggs, roasted peppers, and horseradish cream
- Asparagus and Mushroom Scramble with tartentaise cheese, greens, and toast
- Grilled Swordfish with spinach-olive pureé, roasted carrots and skordalia
- Braised Beef Short Rib with green garlic grits, spring vegetable ragout, and gremolata
Brunch dessert options include:
- Strawberry Shortcake with clotted cream, thai basil, and balsamic
- Chocolate Franjipan with pomegranate, rose hip, and almond
For Reservations, please call (617) 615-6195
4) Master Butcher and Principal of Range, Inc. Kari Underly, Chopps American Bar and Grill Executive Chef Jeff Williams, and The Trustees of Reservations invite carnivores and Bostonians to The Kitchen at Boston Public Market for a special Master Class in Butchering on Sunday, April 24, from 1pm-5pm.
The Kitchen is a 3,200 square foot, state-of-the-art demonstration kitchen that serves as a community teaching, learning, and gathering place at the Boston Public Market. The Trustees of Reservations, as lead programming partner for the Market, host a diverse group of culinary, health, and wellness partners to develop a selection of daily programs in The Kitchen, designed to highlight culinary experts, traditions, and local food production while inspiring healthy eating, creative cooking, and wellness among families and individuals.
The Kitchen at the Boston Public Market is hosting a special Master Class in Butchering led by Master Butcher Kari Underly. The four-hour demonstration, lecture, and hands-on beef carcass breakdown will give participants and observers an expert lesson in the art of butchering.
Designed as a fun and educational class for professionals, home chefs and meat-enthusiasts, guests will learn cutting techniques for butchering into primals and subprimals from Kari Underly, third-generation butcher and author of the James Beard Nominated book The Art of Beef Cutting. Underly’s students will also learn about raising practices, beef quality, merchandising and menuing, and get a firsthand look at the hands-on processing of subprimals into popular steaks and roasts.
Executive Chef Jeff Williams of Chopps American Bar and Grill will demonstrate matching cuts with cooking methods, and provide tips for marinating and seasoning each cut. Guests can enjoy the cuts of beef, prepared by Chef Williams, along with a selection of wines curated by Jonathan Alsop of the Boston Wine School, who will guide guests through an introduction to wine pairing.
For additional details or to sign up visit http://www.thetrustees.org. Tickets are available for participants for $200 ($160 for members) and observers for $50 ($40 for members). Tickets include samples of the various cuts of beef, a selection of wines (included in ticket costs).
Thursday, April 26, 2012
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) Johnny and Kosta Diamantopoulos proudly announce that the first pizzas to come out of their new All Star Pizza Bar oven will take place on Thursday, April 26. Their hours of operation will be 11am-9pm daily.
Debut Menu Items, Eat in or Take out, starting @ $13.95
--Atomic Meatloaf Pizza: Italian sibling to the Meatloaf Meltdown from All Star Sandwich Bar, a regional favorite for the past four years with a local secret: Inner Beauty Hot Sauce.
--Ms. Piggy’s Fig OMG: Black Mission figs and goat cheese with prosciutto, arugula, vincotto and pistachio gremolata
--Buffalo Duck Confit: Starring: Duck confit, All Star Buffalo Sauce, Maytag blue cheese
--De-Constructed Chile Relleno: Tomatillo salsa, cotija, poblano, chorizo, corn, cilantro
--Dukes of Hazzard: Good Ole Boy breakfast on crust: hominy-ricotta grits, maple breakfast sausage, soft-baked eggs, cheese and pickled chiles
--Romesco Ratatouille: Roasted eggplant/squash/peppers with almond sauce, cheeses and fresh herbs
--The Red Head: For meat lovers: Shaved steak and smoked bacon with smashed new potatoes, onions, horseradish cream and cheese
Almost 20 add-ons @$1, ranging from asparagus and anchovies to meatballs, mushrooms and beyond. Wine and beer also available.
2) Fleming’s Prime Steakhouse & Wine Bar is now offering a new way for guests to mix and match in the bar and lounge area from now until June 3. They are rolling out “Small Plates, Big Pours” – a selection of seven Small Plates matched with an oversized wine pour from the Fleming’s 100 – for just $24.95. Maeve Pesquera, Fleming’s Director of Wine, has specially chosen each of the seven wines to pair with the flavors of the steakhouse small plates. Guests can select one of the suggested pairings below or create a unique flavor combination of their own by mixing up these wine and food options:
· Sliced Filet Mignon & Penley Merlot: Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together
· Shrimp Scampi Skewers & Paco & Lola Albariño: Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce
· Petite Lamb Chops & Cline Cashmere Red Blend: Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend
· Seared Ahi Tuna & A to Z Wineworks Pinot Noir: The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish
· New Bedford Scallops & Cakebread Sauvignon Blanc: The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze
· Filet Mignon Skewers & B.R. Cohn Silver Cabernet: Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon
· Lobster Tempura & Silverado Chardonnay: The richness and sweetness of the lobster echo the rich flavors of crème brûlée and citrus found in this medium-bodied Chardonnay
3) For Mother’s Day, Haru has created a three-course prix fixe menu to help celebrate, designed to pair with its champagne-laced cocktails. For appetizers, guests will choose from the following: Symphony (layered tower of spicy tuna, salmon tartate, king crab and caviar), Tuna Ceviche (tuna, grape tomatoes, red onion, avocado and green apple in a citrus ceviche sauce) or Seaweed Salad (with sesame soy vinaigrette). For entrees, options are one by land and two by sea: Grilled Chicken Teriyaki (with steamed vegetables), Sushi (eight pieces of assorted sushi and choice of California or Tuna Roll) or Hime (spicy crab mango roll, tuna avocado roll and shrimp tempura roll). Top off the occasion by dipping into Mochi Ice Cream or Cheesecake Tempura.
And because every mother deserves some bubbly on her special day, Haru also offers the following libations: Berries & Bubbles (prosecco, Svedka Raspberry and fresh strawberries), Enter the Dragon (prosecco and pomegranate juice) and Kitty Kat (St. Germain elderflower liqueur, prosecco and a splash of pineapple juice).
When: Mother’s Day: Sunday, May 13th from 11:30am – 11:00pm
Cost: Three-course prix fixe: $25 per person (excluding tax & gratuity) Champagne cocktails: $12 each
4) For Mother's Day, why not have brunch at The Beehive. From 10am-4pm, enjoy brunch prepared by Executive Chef Rebecca Newell while listening to live jazz performances. Guests can choose from (2) prix fixe options, priced at either $25.95 or $34.95. Brunch starts off with selections like an Apple Cinnamon Breakfast Bread Pudding, and Ham & Spring Pea Soup before guests indulge in brunch classics including Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta), asparagus, brie & tomato quiche or its famous thick-cut French toast, chantilly cream and maple syrup. For those that opt for more traditional fare, try Organic Chicken Piccata, Seared Ahi Tuna Nicoise and Roast Leg of Lamb. While children can order off the “Little Bee’s Kids Menu” ($12).
The Beehive will also be serving Mother’s Day Dinner from 4pm-10pm featuring menu specials and a night of soulful performances showcasing the very best blues music in New England with an all-star house blues band led by 25-year musical veteran Bruce Bears on the keyboards, a core band of inspired performers and a rotating cast of legendary “drop in” musicians making guest appearances. Regular menu served à la carte.
For Reservations, please call 617-423-0069.
5) Join Joslin Diabetes Center for a fabulous Evening At Pops at Boston’s Symphony Hall on May 11, as the beloved Boston Pops feature the iconic music of George Gershwin. All proceeds from the evening will support Joslin’s singular focus on diabetes and its High Hopes Fund. The High Hopes Fund supports Joslin’s integration of cutting-edge research toward a cure, as well as clinical care and education for those living with diabetes and their families, ensuring a future with great hope.
Evening at Pops guests will enjoy a spectacular musical experience as Keith Lockhart and the Pops celebrate George Gershwin by performing many of his vibrant, jazzy and uniquely American pieces, including Rhapsody in Blue. At this year’s event, Joslin Diabetes Center will honor North End restaurateur Carla Gomes for her tireless work and dedication to cure diabetes through the annual CityFeast.
For tickets please visit www.joslin.org/pops
Cost: $250 for premium floor seating and VIP Reception $100 for balcony seating
When: Friday, May 11, 6p.m.–VIP Reception, 8p.m.--Concert
6) The Kentucky Derby is just around the corner and I will be attending it this year. If you can't go to the Derby though, there are some local places holding special Derby events on Friday, May 4, and Saturday, May 5.
Poe’s Kitchen at the Rattlesnake (384 Boylston Street, Boston – 617.859.8555):
Executive Chef Brian Poe will be honoring the Kentucky Derby with an exclusive preparation of Mint Julep Tacos filled with scallops and topped with jalapeño mint salsa and bourbon crema ($12).
Woodward at AMES (One Court Street, Boston – 617.979.8200):
They are nviting everyone to sip-and-snack on exclusive Kentucky Derby specials while catching the “greatest two minutes in sports.” Executive Sous Chef German Villatoro will be serving up a southern-inspired carte du jour with items including: Benedictine Dip (sesame lavosh, pumpernickel toast - $12); Savory Country Fried Beef Tenderloin (corn pudding, creamy spinach, red-eye gravy - $32); and, Derby Pecan Pie (vanilla ice cream - $10). Specialty cocktails include: Kentucky Derby Mint Julep (Woodford Reserve Kentucky Bourbon, simple syrup, mint, crushed ice, Sailor Jerry Rum float - $7); Sazerac Kentucky Rye ($11); Knob Creek ($12); and, Woodford Reserve ($11).
**********************************************************
1) Johnny and Kosta Diamantopoulos proudly announce that the first pizzas to come out of their new All Star Pizza Bar oven will take place on Thursday, April 26. Their hours of operation will be 11am-9pm daily.
Debut Menu Items, Eat in or Take out, starting @ $13.95
--Atomic Meatloaf Pizza: Italian sibling to the Meatloaf Meltdown from All Star Sandwich Bar, a regional favorite for the past four years with a local secret: Inner Beauty Hot Sauce.
--Ms. Piggy’s Fig OMG: Black Mission figs and goat cheese with prosciutto, arugula, vincotto and pistachio gremolata
--Buffalo Duck Confit: Starring: Duck confit, All Star Buffalo Sauce, Maytag blue cheese
--De-Constructed Chile Relleno: Tomatillo salsa, cotija, poblano, chorizo, corn, cilantro
--Dukes of Hazzard: Good Ole Boy breakfast on crust: hominy-ricotta grits, maple breakfast sausage, soft-baked eggs, cheese and pickled chiles
--Romesco Ratatouille: Roasted eggplant/squash/peppers with almond sauce, cheeses and fresh herbs
--The Red Head: For meat lovers: Shaved steak and smoked bacon with smashed new potatoes, onions, horseradish cream and cheese
Almost 20 add-ons @$1, ranging from asparagus and anchovies to meatballs, mushrooms and beyond. Wine and beer also available.
2) Fleming’s Prime Steakhouse & Wine Bar is now offering a new way for guests to mix and match in the bar and lounge area from now until June 3. They are rolling out “Small Plates, Big Pours” – a selection of seven Small Plates matched with an oversized wine pour from the Fleming’s 100 – for just $24.95. Maeve Pesquera, Fleming’s Director of Wine, has specially chosen each of the seven wines to pair with the flavors of the steakhouse small plates. Guests can select one of the suggested pairings below or create a unique flavor combination of their own by mixing up these wine and food options:
· Sliced Filet Mignon & Penley Merlot: Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together
· Shrimp Scampi Skewers & Paco & Lola Albariño: Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce
· Petite Lamb Chops & Cline Cashmere Red Blend: Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend
· Seared Ahi Tuna & A to Z Wineworks Pinot Noir: The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish
· New Bedford Scallops & Cakebread Sauvignon Blanc: The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze
· Filet Mignon Skewers & B.R. Cohn Silver Cabernet: Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon
· Lobster Tempura & Silverado Chardonnay: The richness and sweetness of the lobster echo the rich flavors of crème brûlée and citrus found in this medium-bodied Chardonnay
3) For Mother’s Day, Haru has created a three-course prix fixe menu to help celebrate, designed to pair with its champagne-laced cocktails. For appetizers, guests will choose from the following: Symphony (layered tower of spicy tuna, salmon tartate, king crab and caviar), Tuna Ceviche (tuna, grape tomatoes, red onion, avocado and green apple in a citrus ceviche sauce) or Seaweed Salad (with sesame soy vinaigrette). For entrees, options are one by land and two by sea: Grilled Chicken Teriyaki (with steamed vegetables), Sushi (eight pieces of assorted sushi and choice of California or Tuna Roll) or Hime (spicy crab mango roll, tuna avocado roll and shrimp tempura roll). Top off the occasion by dipping into Mochi Ice Cream or Cheesecake Tempura.
And because every mother deserves some bubbly on her special day, Haru also offers the following libations: Berries & Bubbles (prosecco, Svedka Raspberry and fresh strawberries), Enter the Dragon (prosecco and pomegranate juice) and Kitty Kat (St. Germain elderflower liqueur, prosecco and a splash of pineapple juice).
When: Mother’s Day: Sunday, May 13th from 11:30am – 11:00pm
Cost: Three-course prix fixe: $25 per person (excluding tax & gratuity) Champagne cocktails: $12 each
4) For Mother's Day, why not have brunch at The Beehive. From 10am-4pm, enjoy brunch prepared by Executive Chef Rebecca Newell while listening to live jazz performances. Guests can choose from (2) prix fixe options, priced at either $25.95 or $34.95. Brunch starts off with selections like an Apple Cinnamon Breakfast Bread Pudding, and Ham & Spring Pea Soup before guests indulge in brunch classics including Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta), asparagus, brie & tomato quiche or its famous thick-cut French toast, chantilly cream and maple syrup. For those that opt for more traditional fare, try Organic Chicken Piccata, Seared Ahi Tuna Nicoise and Roast Leg of Lamb. While children can order off the “Little Bee’s Kids Menu” ($12).
The Beehive will also be serving Mother’s Day Dinner from 4pm-10pm featuring menu specials and a night of soulful performances showcasing the very best blues music in New England with an all-star house blues band led by 25-year musical veteran Bruce Bears on the keyboards, a core band of inspired performers and a rotating cast of legendary “drop in” musicians making guest appearances. Regular menu served à la carte.
For Reservations, please call 617-423-0069.
5) Join Joslin Diabetes Center for a fabulous Evening At Pops at Boston’s Symphony Hall on May 11, as the beloved Boston Pops feature the iconic music of George Gershwin. All proceeds from the evening will support Joslin’s singular focus on diabetes and its High Hopes Fund. The High Hopes Fund supports Joslin’s integration of cutting-edge research toward a cure, as well as clinical care and education for those living with diabetes and their families, ensuring a future with great hope.
Evening at Pops guests will enjoy a spectacular musical experience as Keith Lockhart and the Pops celebrate George Gershwin by performing many of his vibrant, jazzy and uniquely American pieces, including Rhapsody in Blue. At this year’s event, Joslin Diabetes Center will honor North End restaurateur Carla Gomes for her tireless work and dedication to cure diabetes through the annual CityFeast.
For tickets please visit www.joslin.org/pops
Cost: $250 for premium floor seating and VIP Reception $100 for balcony seating
When: Friday, May 11, 6p.m.–VIP Reception, 8p.m.--Concert
6) The Kentucky Derby is just around the corner and I will be attending it this year. If you can't go to the Derby though, there are some local places holding special Derby events on Friday, May 4, and Saturday, May 5.
Poe’s Kitchen at the Rattlesnake (384 Boylston Street, Boston – 617.859.8555):
Executive Chef Brian Poe will be honoring the Kentucky Derby with an exclusive preparation of Mint Julep Tacos filled with scallops and topped with jalapeño mint salsa and bourbon crema ($12).
Woodward at AMES (One Court Street, Boston – 617.979.8200):
They are nviting everyone to sip-and-snack on exclusive Kentucky Derby specials while catching the “greatest two minutes in sports.” Executive Sous Chef German Villatoro will be serving up a southern-inspired carte du jour with items including: Benedictine Dip (sesame lavosh, pumpernickel toast - $12); Savory Country Fried Beef Tenderloin (corn pudding, creamy spinach, red-eye gravy - $32); and, Derby Pecan Pie (vanilla ice cream - $10). Specialty cocktails include: Kentucky Derby Mint Julep (Woodford Reserve Kentucky Bourbon, simple syrup, mint, crushed ice, Sailor Jerry Rum float - $7); Sazerac Kentucky Rye ($11); Knob Creek ($12); and, Woodford Reserve ($11).
Thursday, April 28, 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) Towne Stove and Spirits is ready to welcome Spring with a new menu, as created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour at Towne will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.
For “starters,” Towne Stove and Spirits will offer the following new options: English Pea Soup (with pork belly ‘bap’ - $14); Wild Yellowtail Hamachi Crudo (with white soy & avocado mousse - $21); Wood Grilled Mini Lamb Souvlaki (with orange lentil, magical ‘pani puri’ -$18); Angus Beef Tartare (with 40 ct. chips, crimson beets & hot horseradish dip - $22); and, Button Ravioli (a palest oyster mushrooms, morels & sweet Vidalia veloute - $18). Shire and Capone have also added two new “wood grilled pizza” options to their repertoire: Hawaiian (with bacon & drunken pineapple - $17); and, Lobster (with chervil & fresh favas - $26). The new Burrata (dressed Maine hot house tomato, flaky basil pesto croissant - $13) also graces the “salad” section.
Moving onto the “ocean + wood fired” section of the menu, the culinary team at Towne is proud to unveil: Halibut T-Bone & Half Lobster (with fava bean raviolini - $34); Swordfish & Octopus (skewered w/ fresh bay leaf, wood grilled with citrus sabayon & cous cous pearls - $31); and, Haddock (crisped with cockles &lemongrass cassava butter - $32).
Towne Stove and Spirits is also featuring new “carnivore + wood fired” options, including: Pappardelle (delverde with pot roasted veal breast and housemade ricotta - $16); Chicken (1/2 ROTO w/ whole lemons, sumac & aromatic ground zaatar - $24); Sugar Smoked Peking Duck (with steamed bun & sweet potato - $32); Duck (crisp with fresh cherry savory & towering puffed potato tart - $31); Statler Chicken Breast (wood grilled, panzotti of dandelion w/ walnut sauce - $27); Kurobuta Pork Chop (double, very special with kabocha squash flan & black currants - $30); Flank Steak (100% Wagyu with spaghetti aglio olio - $26); Sirloin (14-ounce prime, simply grilled or with bone marrow & parsley salad - $42); Rib Eye Steak (w/ Towne’s preserved cherry peppers & confit spring garlic - $39); and, Veal Cutlet Schnitzel (crisped with soft egg & rapini greens - $29).
For “sides,” Towne Stove and Spirits will now dish out the following: Fired Rice (Yangzhou, fresh peas & fresh rock shrimp - $10); Asparagus (skillet cooked with chile flakes & parmesan shards - $12); Simple Spinach Stir-Fry (Japanese aemono with sesame salad - $7); and, Ricotta Gnocchi (handmade with yellow tomato Bolognese - $12).
2) Spice things up on Thursday, May 5th, at Tryst, in Arlington. In celebration of Cinco de Mayo, Tryst is offering guests a free shrimp taco with the purchase of a “Tryst-a-rita,” Tryst’s house margarita. From 5pm-10pm, guests will receive one of Executive Chef Paul Turano’s famed shrimp tacos for free when they order a margarita ($10) in the bar & lounge area or dining room. No food or cocktail substitutions. Limited to one shrimp taco per cocktail order.
3) On May 3rd, Legal Sea Foods in Park Square will celebrate Mother’s Day a bit early with a “Legal Holiday.” Guests will enjoy four oyster-laced dishes paired with oyster-friendly wines. The menu will be presented as follows:
First Course
Raw Oysters on the Half Shell with Traditional Accompaniments
Paired with Domaine Pepiere “Clos des Briords” Muscadet, Loire Valley, 2009
Second Course
Oyster Stew with Cream, Leeks, Celery, and Fresh Herbs
Paired with Poema Brut Cava, Penedes, NV
Third Course
Fried Oysters with Brie, Spinach Salad, and Bacon Vinaigrette
Paired with Casa Marin “Les Cipreses” Sauvignon Blanc, San Antonio Valley, 2008
Fourth Course
Baked Tuscan Oysters with Pinenuts, Sun Dried Tomatoes, and Pecorino Romano
Paired with Feudi di San Gregorio Falanghina, Campania, 2009
WHEN: Tuesday, May 3rd at 6:30pm
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392. For online reservations, visit: http://www.legalseafoods.com/Restaurants/Boston-Park-Square
4) This Mother’s Day, The Back Bay Hotel is inviting everyone to toast the leading lady in their life with Stanhope Grille’s a breakfast buffet in the early part of the day. There will be an assortment of fresh fruit, cereals, fresh baked pastries and breads, eggs Benedict, omelets, home fries, bacon and sausage. During brunch hours, Stanhope Grille will serve a la carte specials including, but not limited to, the following: Irish Oatmeal Crème Brulee ($8); Flatbread Pizza ($11); Brioche French Toast ($14); Buttermilk Pancakes ($14); House Smoked Salmon ($15); The Grille Burger ($13); Florentine Omelet ($16); Steak & Eggs ($17); All American Breakfast ($17); and, Irish Breakfast ($19).
The Breakfast Buffet will run from 7am-2pm, and costs $23 per person.
(Please note that this entry was changed as I received some new info on their Mother's Day plans)
5) Raise a glass to Mom this Mother’s Day at the Wine ConneXtion located in North Andover, at a complimentary wine, mimosa and pastry tasting on Saturday, May 7, from 12pm-5pm. The Wine ConneXtion is collaborating with artisanal bake shop A & J King, located in Salem, and Ocean Spray®, as they pair some of A & J King’s freshly-made specialties, like chocolate bouchon, caramel bread pudding and seasonal tarts with champagnes and wines the Wine ConneXtion has to offer. In an effort to make sure that all moms have the day they deserve the Wine ConneXtion will be accepting donations which will benefit the Massachusetts Coalition for the Homeless.
Make your Mother’s Day even more special using A & J King’s special Artisan Pancake recipe.
A&J King Artisan Pancakes
Makes 8-10 pancakes
Ingredients:
1.5 cups milk
1 tablespoon melted butter
2 eggs
2 tablespoon maple syrup
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Directions
1. Heat griddle or large pan to medium high.
2. Sift together flour, baking powder and salt in a bowl.
3. In a larger bowl, mix the remaining ingredients. Stir the dry into the wet, using a whisk, until just barely smooth. Add more milk if necessary to achieve desired consistency.
4. Butter or grease the griddle and scoop your pancakes, making sure that they do not spread into each other. When the pancakes are golden on the bottom and the small bubbles rising to the surface to not fill back in when popped, carefully flip. Serve immediately, or reserve in a warmed oven until all are cooked.
6) Lolita will soon be offering Round Two, a Saturday brunch, "that keeps the party going from the night before." Saturdays, beginning May 14, from 10am-4pm, you can enjoy specials on champagne bottle service and signature drinks (both boozy and non-alcoholic) and a menu of sweet and savory breakfast dishes.
Highlights from the Mexican-inspired brunch include:
“Burracho” (Drunk) Breakfast
Slow cooked beef brisket in red chili broth with poached eggs and avocado, served with a cheese quesadilla
The Shameful Benedict
Toasted cornbread, spicy chorizo sausage and poached eggs topped with chili con queso, served with red chili home fries
Fresh Fruit Ceviche
Watermelon, pineapple, mango, melon, berries and mint topped with hibiscus lime granita
Cinnamon Bun French Toast
A giant house made cinnamon roll soaked in Mexican vanilla custard and served with real maple syrup and ‘bun drizzle’
Red Velvet Pancakes Gigante
‘Cream cheese frosting’ syrup and real maple syrup
And don’t forget the drinks:
Aqua Frescas
Signature non-alcoholic cocktails of fresh fruits and juices, expertly iced
Triple X MilkshakeCreamy Mexican cinnamon-almond milkshake blended with rum
Champagne
Specials on bottle service from Dom Perignon, Veuve Clicquot and Moet Imperial
Lolita will also serve traditional Sunday brunch (same menu; no champagne service) beginning May 15, from 10am-4pm
**********************************************************
1) Towne Stove and Spirits is ready to welcome Spring with a new menu, as created by Culinary Director Lydia Shire and Executive Chef Mario Capone. The revamped carte du jour at Towne will refresh some signature dishes by incorporating new seasonal flavors while adding in some future classics.
For “starters,” Towne Stove and Spirits will offer the following new options: English Pea Soup (with pork belly ‘bap’ - $14); Wild Yellowtail Hamachi Crudo (with white soy & avocado mousse - $21); Wood Grilled Mini Lamb Souvlaki (with orange lentil, magical ‘pani puri’ -$18); Angus Beef Tartare (with 40 ct. chips, crimson beets & hot horseradish dip - $22); and, Button Ravioli (a palest oyster mushrooms, morels & sweet Vidalia veloute - $18). Shire and Capone have also added two new “wood grilled pizza” options to their repertoire: Hawaiian (with bacon & drunken pineapple - $17); and, Lobster (with chervil & fresh favas - $26). The new Burrata (dressed Maine hot house tomato, flaky basil pesto croissant - $13) also graces the “salad” section.
Moving onto the “ocean + wood fired” section of the menu, the culinary team at Towne is proud to unveil: Halibut T-Bone & Half Lobster (with fava bean raviolini - $34); Swordfish & Octopus (skewered w/ fresh bay leaf, wood grilled with citrus sabayon & cous cous pearls - $31); and, Haddock (crisped with cockles &lemongrass cassava butter - $32).
Towne Stove and Spirits is also featuring new “carnivore + wood fired” options, including: Pappardelle (delverde with pot roasted veal breast and housemade ricotta - $16); Chicken (1/2 ROTO w/ whole lemons, sumac & aromatic ground zaatar - $24); Sugar Smoked Peking Duck (with steamed bun & sweet potato - $32); Duck (crisp with fresh cherry savory & towering puffed potato tart - $31); Statler Chicken Breast (wood grilled, panzotti of dandelion w/ walnut sauce - $27); Kurobuta Pork Chop (double, very special with kabocha squash flan & black currants - $30); Flank Steak (100% Wagyu with spaghetti aglio olio - $26); Sirloin (14-ounce prime, simply grilled or with bone marrow & parsley salad - $42); Rib Eye Steak (w/ Towne’s preserved cherry peppers & confit spring garlic - $39); and, Veal Cutlet Schnitzel (crisped with soft egg & rapini greens - $29).
For “sides,” Towne Stove and Spirits will now dish out the following: Fired Rice (Yangzhou, fresh peas & fresh rock shrimp - $10); Asparagus (skillet cooked with chile flakes & parmesan shards - $12); Simple Spinach Stir-Fry (Japanese aemono with sesame salad - $7); and, Ricotta Gnocchi (handmade with yellow tomato Bolognese - $12).
2) Spice things up on Thursday, May 5th, at Tryst, in Arlington. In celebration of Cinco de Mayo, Tryst is offering guests a free shrimp taco with the purchase of a “Tryst-a-rita,” Tryst’s house margarita. From 5pm-10pm, guests will receive one of Executive Chef Paul Turano’s famed shrimp tacos for free when they order a margarita ($10) in the bar & lounge area or dining room. No food or cocktail substitutions. Limited to one shrimp taco per cocktail order.
3) On May 3rd, Legal Sea Foods in Park Square will celebrate Mother’s Day a bit early with a “Legal Holiday.” Guests will enjoy four oyster-laced dishes paired with oyster-friendly wines. The menu will be presented as follows:
First Course
Raw Oysters on the Half Shell with Traditional Accompaniments
Paired with Domaine Pepiere “Clos des Briords” Muscadet, Loire Valley, 2009
Second Course
Oyster Stew with Cream, Leeks, Celery, and Fresh Herbs
Paired with Poema Brut Cava, Penedes, NV
Third Course
Fried Oysters with Brie, Spinach Salad, and Bacon Vinaigrette
Paired with Casa Marin “Les Cipreses” Sauvignon Blanc, San Antonio Valley, 2008
Fourth Course
Baked Tuscan Oysters with Pinenuts, Sun Dried Tomatoes, and Pecorino Romano
Paired with Feudi di San Gregorio Falanghina, Campania, 2009
WHEN: Tuesday, May 3rd at 6:30pm
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392. For online reservations, visit: http://www.legalseafoods.com/Restaurants/Boston-Park-Square
4) This Mother’s Day, The Back Bay Hotel is inviting everyone to toast the leading lady in their life with Stanhope Grille’s a breakfast buffet in the early part of the day. There will be an assortment of fresh fruit, cereals, fresh baked pastries and breads, eggs Benedict, omelets, home fries, bacon and sausage. During brunch hours, Stanhope Grille will serve a la carte specials including, but not limited to, the following: Irish Oatmeal Crème Brulee ($8); Flatbread Pizza ($11); Brioche French Toast ($14); Buttermilk Pancakes ($14); House Smoked Salmon ($15); The Grille Burger ($13); Florentine Omelet ($16); Steak & Eggs ($17); All American Breakfast ($17); and, Irish Breakfast ($19).
The Breakfast Buffet will run from 7am-2pm, and costs $23 per person.
(Please note that this entry was changed as I received some new info on their Mother's Day plans)
5) Raise a glass to Mom this Mother’s Day at the Wine ConneXtion located in North Andover, at a complimentary wine, mimosa and pastry tasting on Saturday, May 7, from 12pm-5pm. The Wine ConneXtion is collaborating with artisanal bake shop A & J King, located in Salem, and Ocean Spray®, as they pair some of A & J King’s freshly-made specialties, like chocolate bouchon, caramel bread pudding and seasonal tarts with champagnes and wines the Wine ConneXtion has to offer. In an effort to make sure that all moms have the day they deserve the Wine ConneXtion will be accepting donations which will benefit the Massachusetts Coalition for the Homeless.
Make your Mother’s Day even more special using A & J King’s special Artisan Pancake recipe.
A&J King Artisan Pancakes
Makes 8-10 pancakes
Ingredients:
1.5 cups milk
1 tablespoon melted butter
2 eggs
2 tablespoon maple syrup
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Directions
1. Heat griddle or large pan to medium high.
2. Sift together flour, baking powder and salt in a bowl.
3. In a larger bowl, mix the remaining ingredients. Stir the dry into the wet, using a whisk, until just barely smooth. Add more milk if necessary to achieve desired consistency.
4. Butter or grease the griddle and scoop your pancakes, making sure that they do not spread into each other. When the pancakes are golden on the bottom and the small bubbles rising to the surface to not fill back in when popped, carefully flip. Serve immediately, or reserve in a warmed oven until all are cooked.
6) Lolita will soon be offering Round Two, a Saturday brunch, "that keeps the party going from the night before." Saturdays, beginning May 14, from 10am-4pm, you can enjoy specials on champagne bottle service and signature drinks (both boozy and non-alcoholic) and a menu of sweet and savory breakfast dishes.
Highlights from the Mexican-inspired brunch include:
“Burracho” (Drunk) Breakfast
Slow cooked beef brisket in red chili broth with poached eggs and avocado, served with a cheese quesadilla
The Shameful Benedict
Toasted cornbread, spicy chorizo sausage and poached eggs topped with chili con queso, served with red chili home fries
Fresh Fruit Ceviche
Watermelon, pineapple, mango, melon, berries and mint topped with hibiscus lime granita
Cinnamon Bun French Toast
A giant house made cinnamon roll soaked in Mexican vanilla custard and served with real maple syrup and ‘bun drizzle’
Red Velvet Pancakes Gigante
‘Cream cheese frosting’ syrup and real maple syrup
And don’t forget the drinks:
Aqua Frescas
Signature non-alcoholic cocktails of fresh fruits and juices, expertly iced
Triple X MilkshakeCreamy Mexican cinnamon-almond milkshake blended with rum
Champagne
Specials on bottle service from Dom Perignon, Veuve Clicquot and Moet Imperial
Lolita will also serve traditional Sunday brunch (same menu; no champagne service) beginning May 15, from 10am-4pm
Friday, April 15, 2011
Friday Sips & Nibbles
I am back again with a special Friday of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) In a few weeks, chef-owner Jeff Fournier of 51 Lincoln restaurant in the Newton Highlands, will climb a ladder, fill a basket with fresh greens, herbs, tomatoes and berries, lower it to his kitchen door on a pulley, and keep on cooking. With advice from experts at Boston’s last working farm (Allendale Farm), Jeff will soon be fulfilling his locavore fantasies. Growing produce steps away from the kitchen means peak freshness, savings, and no carbon footprint. Irrigated beds and a shade trellis for the 1,800 sq ft roof garden is under construction, and Jeff is hoping that his budget can support a small greenhouse for seedlings.
51 Lincoln also has begun serving weekday lunch, from 11:30am-2pm on Monday to Friday. Salads (3), sandwiches (5), pastas (4) and entrees like Roast Pork Tacos and Salmon over Quinoa are priced from $7 to $16.
During the month of May, they will offer 26 different recipes for soft shell crab during 26 nights of dinners (closed Sundays). You'll find dishes ranging from Cajun (on a Po’ Boy with BBQ Collards) to Chinese (tempura’d with sticky rice and mirin braised bok choy) to Calabrian (fra diavolo with homemade tagliatelle). Market prices.
2) 62 Restaurant & Wine Bar does not usually serve brunch but once a year Chef Antonio Bettencourt opens for brunch in honor of his first inspiration to enter the culinary arts, his mother. The special brunch is served à la carte with three courses to choose from. Guests can enjoy Chef Bettencourt’s take on brunch classics such as: Eggs Benedict with poached eggs, pancetta, brioche and hollandaise ($15.00) and Brioche French Toast with house-made brioche and vanilla roasted apples ($13.00). Diners can also make a distinct departure from the brunch norm and dine on delights such as: Hache featuring wild mushrooms, potatoes, pancetta and black truffle with poached eggs & brioche ($14.00) or Sformato with Parmigiano, haricots verts, roasted hazelnut vinaigrette & baby field greens ($9.00).
Pair your selections with from-scratch cocktails from 62’s Mixologist Jeremy Bogert featuring items such as: Nectar of the Gods made with Prosecco, fresh mint and lime, the 62 Sangria made with seasonal fresh fruit, or enjoy an Elderflower Mimosa or a classic Kir Royale all for $10.00 each.
Mother’s Day Brunch will be served on Sunday, May 8th, from 11am-3pm, reservations are required and can be made by calling 978-744-0062. The restaurant will also be open for dinner on Mother’s Day from 5pm-9pm with Cocktails until 10pm.
3) The Beehive in Boston’s South End calls you south of the border on Thursday, May 5th, as they celebrate Cinco de Mayo with their annual event featuring live music and food & cocktail specials. Kick the night off with dinner as you listen to exciting Jazz-infused Mexican music by Aquas-Aquas with Rafael Alcala. Keep the night going with a special performance by a nine piece Mariachi band, Mariachi International from 10pm-2am. Mexican appetizers, entrées, desserts and cocktail specials will be served all night.
Appetizer:
Fresh Guacamole, Charred Tomatillos, Corn Chips $11
Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
Mexican Chocolate Coconut Flan $8
Cocktails:
Classic Patron Margarita $10.50
Patron Strawberry Margarita $10.50
Patron Red Sangria Mexicana $10.50
The Beehive is open from 5pm-2am. There is no cover charge and dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!
4) Butter Café and Bakery located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123. This special is available now until April 23rd (orders must be placed on or before 4/23/2011).
Recipe: Butter Café and Bakery Homemade Peeps (Makes about a pound)
Ingredients:3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
Directions:
--Prepare a 9 x 13 x 2 inch pan by covering the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt. Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it for 10 to 15 minutes or until the mixture is really white. Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove.
--Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit. Shake to get rid of the extra sugar.
**********************************************************
1) In a few weeks, chef-owner Jeff Fournier of 51 Lincoln restaurant in the Newton Highlands, will climb a ladder, fill a basket with fresh greens, herbs, tomatoes and berries, lower it to his kitchen door on a pulley, and keep on cooking. With advice from experts at Boston’s last working farm (Allendale Farm), Jeff will soon be fulfilling his locavore fantasies. Growing produce steps away from the kitchen means peak freshness, savings, and no carbon footprint. Irrigated beds and a shade trellis for the 1,800 sq ft roof garden is under construction, and Jeff is hoping that his budget can support a small greenhouse for seedlings.
51 Lincoln also has begun serving weekday lunch, from 11:30am-2pm on Monday to Friday. Salads (3), sandwiches (5), pastas (4) and entrees like Roast Pork Tacos and Salmon over Quinoa are priced from $7 to $16.
During the month of May, they will offer 26 different recipes for soft shell crab during 26 nights of dinners (closed Sundays). You'll find dishes ranging from Cajun (on a Po’ Boy with BBQ Collards) to Chinese (tempura’d with sticky rice and mirin braised bok choy) to Calabrian (fra diavolo with homemade tagliatelle). Market prices.
2) 62 Restaurant & Wine Bar does not usually serve brunch but once a year Chef Antonio Bettencourt opens for brunch in honor of his first inspiration to enter the culinary arts, his mother. The special brunch is served à la carte with three courses to choose from. Guests can enjoy Chef Bettencourt’s take on brunch classics such as: Eggs Benedict with poached eggs, pancetta, brioche and hollandaise ($15.00) and Brioche French Toast with house-made brioche and vanilla roasted apples ($13.00). Diners can also make a distinct departure from the brunch norm and dine on delights such as: Hache featuring wild mushrooms, potatoes, pancetta and black truffle with poached eggs & brioche ($14.00) or Sformato with Parmigiano, haricots verts, roasted hazelnut vinaigrette & baby field greens ($9.00).
Pair your selections with from-scratch cocktails from 62’s Mixologist Jeremy Bogert featuring items such as: Nectar of the Gods made with Prosecco, fresh mint and lime, the 62 Sangria made with seasonal fresh fruit, or enjoy an Elderflower Mimosa or a classic Kir Royale all for $10.00 each.
Mother’s Day Brunch will be served on Sunday, May 8th, from 11am-3pm, reservations are required and can be made by calling 978-744-0062. The restaurant will also be open for dinner on Mother’s Day from 5pm-9pm with Cocktails until 10pm.
3) The Beehive in Boston’s South End calls you south of the border on Thursday, May 5th, as they celebrate Cinco de Mayo with their annual event featuring live music and food & cocktail specials. Kick the night off with dinner as you listen to exciting Jazz-infused Mexican music by Aquas-Aquas with Rafael Alcala. Keep the night going with a special performance by a nine piece Mariachi band, Mariachi International from 10pm-2am. Mexican appetizers, entrées, desserts and cocktail specials will be served all night.
Appetizer:
Fresh Guacamole, Charred Tomatillos, Corn Chips $11
Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
Mexican Chocolate Coconut Flan $8
Cocktails:
Classic Patron Margarita $10.50
Patron Strawberry Margarita $10.50
Patron Red Sangria Mexicana $10.50
The Beehive is open from 5pm-2am. There is no cover charge and dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!
4) Butter Café and Bakery located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123. This special is available now until April 23rd (orders must be placed on or before 4/23/2011).
Recipe: Butter Café and Bakery Homemade Peeps (Makes about a pound)
Ingredients:3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
Directions:
--Prepare a 9 x 13 x 2 inch pan by covering the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt. Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it for 10 to 15 minutes or until the mixture is really white. Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove.
--Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit. Shake to get rid of the extra sugar.
Thursday, April 22, 2010
Stanhope Grille: Mother's Day Champagne Brunch Buffet
Executive Chef Raymond Southern of The Back Bay Hotel’s Stanhope Grille has meticulously created an inclusive Champagne Brunch Buffet for Mother’s Day featuring scores of items from twelve distinct stations, champagne and Mimosas, and a rose for each Mom. Another special gift, Stanhope Grille will be giving all mothers a $10 lunch gift certificate, and $20 dinner gift certificate, valid toward their next visits to Stanhope Grille.Chef Southern’s lavish Mother’s Day spread encompasses an eclectic bunch so on this day, Mom is guaranteed to be treated to all of her favorite things:
The Bakery
selection of fresh baked breads and rolls, glazed doughnuts, apple fritters, sweet rolls, danish, croissant, sweet breakfast pastries, bagels, butter, cream cheese, sun dried tomato spread, extra virgin olive oil, balsamico
The Salad Bar
garden green salad, caesar salad, freshly cut and prepared condiments and dressings, black bean and roasted corn salad, spicy house made slaw, marinated foraged mushroom salad
Cheese and Charcuterie
selection of local and imported artisan cheeses, meats, and pâtés
The Breakfast Bar
hot oatmeal, eggs benedict, pancakes, french toast, scrambled eggs, bacon, sausage, breakfast potatoes
The Omelet Bar
freshly prepared by our omelet chef, choose from a variety of fresh condiments
The Raw Bar
fresh shucked oysters on the half shell, maine prawn cocktail, new england shores ceviche
The Rotisserie
grill roasted misty knoll chicken with lemony pan sauce
sesame crusted fresh roasted tuna loin with roasted pepper relish
The Hot Pot
new england clam chowder with oyster crackers
The Brunch Bar
braised pork belly, chicken satay, spicy beef in “black sauce”, corn and shrimp fritters, roasted easter egg radish, lemony mashed fingerlings
Bar “Med”
penne “primavera” (fresh spring vegetables, new england farmers cheese)
blue maine mussels (white wine, chorizo, grape tomatoes, baby fennel)
The Sweets
selection of pastries and sweets from our friends at Aroa chocolates
…And More Sweets
chocolate fountain with fresh fruit and sponge cake
build your own sundae
ice cream, tropical fruit salad, caramel sauce, sprinkles
Bubbles
campagne
mimosas
WHEN: Sunday, May 9th from 11:30am – 3:00pm
COST: The inclusive Mother’s Day Champagne Brunch Buffet is available for $60 per person, (includes endless cuisine, champagne cocktails, a rose, and two Stanhope Grille gift certificates for future visits).
For reservations, please call 617.266.7200
The Bakery
selection of fresh baked breads and rolls, glazed doughnuts, apple fritters, sweet rolls, danish, croissant, sweet breakfast pastries, bagels, butter, cream cheese, sun dried tomato spread, extra virgin olive oil, balsamico
The Salad Bar
garden green salad, caesar salad, freshly cut and prepared condiments and dressings, black bean and roasted corn salad, spicy house made slaw, marinated foraged mushroom salad
Cheese and Charcuterie
selection of local and imported artisan cheeses, meats, and pâtés
The Breakfast Bar
hot oatmeal, eggs benedict, pancakes, french toast, scrambled eggs, bacon, sausage, breakfast potatoes
The Omelet Bar
freshly prepared by our omelet chef, choose from a variety of fresh condiments
The Raw Bar
fresh shucked oysters on the half shell, maine prawn cocktail, new england shores ceviche
The Rotisserie
grill roasted misty knoll chicken with lemony pan sauce
sesame crusted fresh roasted tuna loin with roasted pepper relish
The Hot Pot
new england clam chowder with oyster crackers
The Brunch Bar
braised pork belly, chicken satay, spicy beef in “black sauce”, corn and shrimp fritters, roasted easter egg radish, lemony mashed fingerlings
Bar “Med”
penne “primavera” (fresh spring vegetables, new england farmers cheese)
blue maine mussels (white wine, chorizo, grape tomatoes, baby fennel)
The Sweets
selection of pastries and sweets from our friends at Aroa chocolates
…And More Sweets
chocolate fountain with fresh fruit and sponge cake
build your own sundae
ice cream, tropical fruit salad, caramel sauce, sprinkles
Bubbles
campagne
mimosas
WHEN: Sunday, May 9th from 11:30am – 3:00pm
COST: The inclusive Mother’s Day Champagne Brunch Buffet is available for $60 per person, (includes endless cuisine, champagne cocktails, a rose, and two Stanhope Grille gift certificates for future visits).
For reservations, please call 617.266.7200
Wednesday, April 21, 2010
Aura Restaurant: Mother's Day Brunch
Aura Restaurant, at the Seaport Hotel, will be serving a special Mother’s Day brunch menu on Sunday, May 9th. Executive Chef Rachel Klein, Chef Kate Nealis and Chef Karen Hodshon have collaborated in creating an exquisite array on their take of the finest cuisine from both breakfast and lunch. Their offerings will include the following:MOTHER’S DAY BRUNCH BUFFET
Scrambled Eggs
Eggs Benedict, Canadian bacon, muffin, hollandaise
Crab Cake Benedict, Aura crab cakes, sautéed spinach, muffin, smoked chili hollandaise
Ricotta Blintzes
French Toast
Pancakes
Choice of caramelized bananas, strawberry compote or Chantilly cream with above items
Pork Sausage
Chicken-Apple Sausage
Bacon
Granola & Berry Parfait, non-fat vanilla yogurt, granola, mixed berries
Irish Steel Oats, brown sugar, apple compote, sweet butter
Fruit & Cheese
Variety of Breads & Pastries
Young Greens, balsamic vinaigrette
Caesar Salad, shaved Parmesan cheese
New England Clam Chowder
Carrot-Ginger Soup
Quiche, Fontina cheese, bacon, caramelized onions
Strudel, wild mushroom, goat cheese
Ravioli, butternut & sage cream
Poached Salmon, tarragon aioli
Shrimp Cocktail, cocktail sauce, lemon, tarragon aioli
Roasted Turbot, herb, roasted garlic, bread crumbs
Beef Tenderloin, bordelaise sauce
Honey Glazed Ham, Pommery mustard sauce
Leg of Lamb, green chili-mint sauce
Scallop potato
Potato purée
Green bean almondine
Spring vegetables, basil butter
Dessert Buffet
Bread Pudding
Vanilla Brulée
Chocolate Parfait
Assortment of Cheesecakes
Strawberry Trifle
Butterscotch Pudding
Cookies (Choice of shortbread, chocolate chip, sugar lemon, oatmeal)
WHEN: Sunday, May 9th from 10:30am – 3:00pm
COST: $48 Adults; $12 Children (under 2: free)
For reservations, please call: 617-385-4300
Tuesday, April 20, 2010
The Beehive: Mother's Day Celebration
The Beehive, in the South End, is going to treat your Mom right for Mother's Day. Enjoy The Beehive’s delicious brunch, prepared by executive Chef Rebecca Newell, from 10am-4pm, while listening to the sultry Jazz-Soul sounds of Lydia “Lovely Singer” Harrell from 10am-1pm. Described as Beautiful, deep and ferocious, Harrell has performed in venues from Las Vegas to New York, as well as, performing with the Boston Pops.
The Beehive’s next performer, Michelle “Evil Gal” Willson, takes the stage from 1pm-4pm. Acknowledged by aficionados of Jazz and Blues as a passionate and gifted performer, Michelle Willson has recorded and released 4 critically acclaimed albums for Rounder/ Bullseye Records. Before signing with Rounder, Michelle’s group won a prestigious W.C. Handy award for best unsigned blues act as a result of their win at the Blues Foundation’s International Blues competition - and Michelle was later nominated for a (best female blues vocal) Handy alongside Etta James and Koko Taylor.
If brunch isn’t not your thing, check out The Beehive later in the day for dinner from 5pm-1am. Enjoy afternoon music provided by the soulful jazz sounds of Cece Kim from 5pm-8pm. Finally, stay on and enjoy The Beehive’s continuing series Soulful Sundays from 8pm– Midnight featuring some of Boston’s best soul performers.
Regular menu served à la carte and Reservations are highly recommended!
Brunch: 10:00AM-4:00PM
Dinner: 5:00PM-1:00AM (Bar until 2:00AM)
Monday, April 19, 2010
Beacon Hill Bistro: Mother's Day Brunch
In celebration of Mother's Day, the Beacon Hill Hotel & Bistro will be offering a special Mother's Day Brunch featuring the culinary styling of Executive Chef Jason Bond. Served Sunday, May 9, from 10am-3pm, the menu will feature choices from the following menu:MENU
* * *
Sorrel Vichyssoise
Bowfin Caviar Chantilly Cream
Rock Shrimp and Heirloom Grits
House-Made Country Ham and Asparagus
Duck Liver and Armagnac Mousse
Cranberry and Walnut Confiture, Country Toast
Fresh Fruit Bowl and House-Made Yogurt
Mint and Bee Pollen Tuile
Boston Bibb Lettuce
Pear, Goat Cheese, Endives and Hazelnuts
* * *
Poached Eggs over Jasmine Gravlax and Brioche
Chive Hollandaise, Butterball Potatoes, and Baby Greens
Omelet Fine Herbs
Vermont Chèvre, Butterball Potatoes, and Baby Greens
Brioche Cinnamon French Toast
Warm Cider Braised Apples, Spiced Crème Fraîche, Vermont Maple Syrup
Baked Tamworth Ham
Mashed Sweet Potatoes and Farmhouse Green Beans
Columbia River Salmon
Braised Leeks, Wax Beans, Rhode Island Mussels
Lentil and Farro Burger
Pea Green and Radish Salad, Spiced Yogurt, Feta and Red Pepper
Slow Roasted Lamb Leg
San Marzano Tomatoes, Sweet Pea and Mint Sauce
* * *
Shortcake with Rhubarb Confit,
Strawberry Sorbet and Crème Fraîche
Dessert Cart Selections of Tarts and Cheese
* * *
Cost: $38 per Person. A gratuity of 20% will be automatically added to your bill
Reservations are highly recommended and can be made by calling 617-723-7575.
Saturday, April 17, 2010
More Mother's Day Options
Here are more ways to celebrate the special women in your life on Mother’s Day, on Sunday, May 9.
Avila Modern Mediterranean
One Charles Street South
Boston, MA
Phone: 617-267-4810
Brunch: 11:00am-4:00pm; Dinner: 5:00pm-10:00pm (a la carte pricing)
Avila Modern Mediterranean will be open for both brunch and dinner on Mother’s Day, featuring special a la carte menu items. Executive Chef Rodney Murillo’s brunch selections include First Course options like: Warm Halloumi Cheese, Medjool Dates, Cashews, and Ouzo; Greek Island Oysters with Prosecco Mignonette; and, Churros, Dulce de Lechewith Dark Chocolate sauce. For Entrees, Chef Murillo offers up items like: Huevos Racheros, Eggs Over Easy, Black Beans, Crispy Tortilla, Tomato Salsa, Crème Fraiche; Organic Scottish Salmon with sun chokes Onion Sousibe and Ginger Cucumber Salad; Spaghettini Carbonara; and, Egg Pizza with Mozzarella, Smoked Niman Ranch Bacon, Scallions and Truffle Oil. Avila will also feature Veuve Cliquot cocktails for $8, available in orange, peach and pomegranate. Veuve Cliquot will also be available by the bottle for only $50.
BOKX 109 American Prime
399 Grove Street
Newton, MA
Phone: 617-454-3399
Brunch buffet: 11:00am-3:00pm ($45 per adult; $15 per child 12-and-under)
BOKX 109 American Prime will feature a brunch buffet on Mother’s Day. Executive Chef Evan Percoco’s menu features the following selections, to name a few: Salad Displays/Cold Items (Ice BOKX of Native Crab Claws, Poached Shrimp, Mussels & Oysters; Pastrami Smoked Salmon with Assorted Bagels, Spreads & Breads; Winter Bean Salad with Ratatouille and Oregano Vinaigrette); Chef’s Table/Hot Items (Lobster Bisque; Cheesy Egg Scramble with Crispy Potato, Peppers & Onions; Passion Fruit Infused Loin of Kurobuta Pork; Goat Cheese Stuffed Breast of Statler Chicken); Finale (Assorted Truffles, Brownies, Blondies, Petit Fours, Mini Tarts & Macaroons).
Da Vinci Ristorante
162 Columbus Avenue
Boston, MA
Phone: 617-350-0007
11:30am-10:00pm (a la carte pricing; complimentary Rhubarb Gelato)
Da Vinci Ristorante will open this Mother’s Day and feature a lavish a la carte menu with the freshest spring ingredients. Mothers will also get a special and refreshing treat… A complimentary order of seasonal homemade Rhubarb Gelato! Da Vinci’s menu includes items like: Beet Root Salad alla Da Vinci ($9); Mussels alla Peppino ($11); Scallop Salad (with green apple, poached pears in shallot balsamic vinaigrette: $13); Spinach Ravioli (with white truffle sauce: $23); Pappardelle Boscaiola (with sautéed morel and spring mushrooms: 25); Pan-seared Alaskan Salmon (with artichoke and sweet potato cake: $28); Rack of Lamb (with mushrooms and fingerling potato ragout and sauteed Swiss chard in a pesto creamy sauce: $36); Anatra alla Peppino (two-way duck in guava moscato sauce: $29); Papaya Cheesecake ($10); Pear Crostata ($10); Rose Crème Caramel (with mango coulis: $10).
dante
40 Edwin H Land Blvd.
Cambridge, MA
Phone: 617-497-4200
10:00am-4:00pm ($55 per person)
Restaurant dante will be offering a gourmet Italian 3-course prix fixe menu. Dante’s offerings include: gnocchi primavera spring vegetables and pink sauce; grilled lamb chops, spring pea pesto and smoked eggplant puree; Sicilian roasted chicken, arugula, lemon caper sauce; bunet – bittersweet chocolate flan, caramel sauce, almond macaroon; cassata – ricotta cake, chocolate, amarena cherries, citrus, anisette. They will also be serving a special menu for children 12-and-under.
Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street
Boston, MA
Phone: 617-292-0808
Brunch menu: 11:30am-3:00pm ($29.95 per person; $25 Dining Card for Moms)
In addition to Fleming’s regular menu (served until 9:00pm), a customizable 3-course brunch menu will be offered. Make Mother’s Day especially memorable for Mom this year by treating her to brunch or dinner at Fleming’s. They’ll also treat her to a $25 Dining Card to enjoy on a future occasion! Fleming’s brunch menu gives you your choice of a starter (Fresh fruit salad; Wedge salad); choice of entrée (Beef Tenderloin and Vegetable Frittata; Berry Stuffed French Toast; Smoked Salmon and Toasted Bagel; Lump Crab, Asparagus, and Swiss Cheese Frittata; Smoked Ham Chop; Filet Benedict); and choice of dessert (Walnut Turtle Pie; Crème Brulee; New York Style Cheesecake).
nebo
90 North Washington St.
Boston, MA
Phone: 617-723-6326
Saturday and Monday only, 5:00pm – close ($50 per person including red Sangria di nebo)
nebo will offer a traditional Italian Mother’s Day dinner using the recipes from owners Christine and Carla Pallotta’s mother. Dinner also comes with a spring treat: Sangria di nebo! A sample of nebo’s prix fixe menu includes: Insalata mista (mesclun greens, pacchino tomatoes, balsamic honey dressing); Arancini (porcini mushroom & mozzarella stuffed rice balls drizzled with honey); Pappardelle alla Bolognese; Pollo alla Limone (sautéed chicken, capers, artichoke hearts, lemon butter sauce); L’ortolana pizza (marinated eggplant, marinated zucchini, onions, mushrooms, mozzarella); and, Chocolate Nutella Cake (with cappuccino ice cream and zeppoles).
Avila Modern Mediterranean
One Charles Street South
Boston, MA
Phone: 617-267-4810
Brunch: 11:00am-4:00pm; Dinner: 5:00pm-10:00pm (a la carte pricing)
Avila Modern Mediterranean will be open for both brunch and dinner on Mother’s Day, featuring special a la carte menu items. Executive Chef Rodney Murillo’s brunch selections include First Course options like: Warm Halloumi Cheese, Medjool Dates, Cashews, and Ouzo; Greek Island Oysters with Prosecco Mignonette; and, Churros, Dulce de Lechewith Dark Chocolate sauce. For Entrees, Chef Murillo offers up items like: Huevos Racheros, Eggs Over Easy, Black Beans, Crispy Tortilla, Tomato Salsa, Crème Fraiche; Organic Scottish Salmon with sun chokes Onion Sousibe and Ginger Cucumber Salad; Spaghettini Carbonara; and, Egg Pizza with Mozzarella, Smoked Niman Ranch Bacon, Scallions and Truffle Oil. Avila will also feature Veuve Cliquot cocktails for $8, available in orange, peach and pomegranate. Veuve Cliquot will also be available by the bottle for only $50.
BOKX 109 American Prime
399 Grove Street
Newton, MA
Phone: 617-454-3399
Brunch buffet: 11:00am-3:00pm ($45 per adult; $15 per child 12-and-under)
BOKX 109 American Prime will feature a brunch buffet on Mother’s Day. Executive Chef Evan Percoco’s menu features the following selections, to name a few: Salad Displays/Cold Items (Ice BOKX of Native Crab Claws, Poached Shrimp, Mussels & Oysters; Pastrami Smoked Salmon with Assorted Bagels, Spreads & Breads; Winter Bean Salad with Ratatouille and Oregano Vinaigrette); Chef’s Table/Hot Items (Lobster Bisque; Cheesy Egg Scramble with Crispy Potato, Peppers & Onions; Passion Fruit Infused Loin of Kurobuta Pork; Goat Cheese Stuffed Breast of Statler Chicken); Finale (Assorted Truffles, Brownies, Blondies, Petit Fours, Mini Tarts & Macaroons).
Da Vinci Ristorante
162 Columbus Avenue
Boston, MA
Phone: 617-350-0007
11:30am-10:00pm (a la carte pricing; complimentary Rhubarb Gelato)
Da Vinci Ristorante will open this Mother’s Day and feature a lavish a la carte menu with the freshest spring ingredients. Mothers will also get a special and refreshing treat… A complimentary order of seasonal homemade Rhubarb Gelato! Da Vinci’s menu includes items like: Beet Root Salad alla Da Vinci ($9); Mussels alla Peppino ($11); Scallop Salad (with green apple, poached pears in shallot balsamic vinaigrette: $13); Spinach Ravioli (with white truffle sauce: $23); Pappardelle Boscaiola (with sautéed morel and spring mushrooms: 25); Pan-seared Alaskan Salmon (with artichoke and sweet potato cake: $28); Rack of Lamb (with mushrooms and fingerling potato ragout and sauteed Swiss chard in a pesto creamy sauce: $36); Anatra alla Peppino (two-way duck in guava moscato sauce: $29); Papaya Cheesecake ($10); Pear Crostata ($10); Rose Crème Caramel (with mango coulis: $10).
dante
40 Edwin H Land Blvd.
Cambridge, MA
Phone: 617-497-4200
10:00am-4:00pm ($55 per person)
Restaurant dante will be offering a gourmet Italian 3-course prix fixe menu. Dante’s offerings include: gnocchi primavera spring vegetables and pink sauce; grilled lamb chops, spring pea pesto and smoked eggplant puree; Sicilian roasted chicken, arugula, lemon caper sauce; bunet – bittersweet chocolate flan, caramel sauce, almond macaroon; cassata – ricotta cake, chocolate, amarena cherries, citrus, anisette. They will also be serving a special menu for children 12-and-under.
Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street
Boston, MA
Phone: 617-292-0808
Brunch menu: 11:30am-3:00pm ($29.95 per person; $25 Dining Card for Moms)
In addition to Fleming’s regular menu (served until 9:00pm), a customizable 3-course brunch menu will be offered. Make Mother’s Day especially memorable for Mom this year by treating her to brunch or dinner at Fleming’s. They’ll also treat her to a $25 Dining Card to enjoy on a future occasion! Fleming’s brunch menu gives you your choice of a starter (Fresh fruit salad; Wedge salad); choice of entrée (Beef Tenderloin and Vegetable Frittata; Berry Stuffed French Toast; Smoked Salmon and Toasted Bagel; Lump Crab, Asparagus, and Swiss Cheese Frittata; Smoked Ham Chop; Filet Benedict); and choice of dessert (Walnut Turtle Pie; Crème Brulee; New York Style Cheesecake).
nebo
90 North Washington St.
Boston, MA
Phone: 617-723-6326
Saturday and Monday only, 5:00pm – close ($50 per person including red Sangria di nebo)
nebo will offer a traditional Italian Mother’s Day dinner using the recipes from owners Christine and Carla Pallotta’s mother. Dinner also comes with a spring treat: Sangria di nebo! A sample of nebo’s prix fixe menu includes: Insalata mista (mesclun greens, pacchino tomatoes, balsamic honey dressing); Arancini (porcini mushroom & mozzarella stuffed rice balls drizzled with honey); Pappardelle alla Bolognese; Pollo alla Limone (sautéed chicken, capers, artichoke hearts, lemon butter sauce); L’ortolana pizza (marinated eggplant, marinated zucchini, onions, mushrooms, mozzarella); and, Chocolate Nutella Cake (with cappuccino ice cream and zeppoles).
Mother's Day Dinner Options
Mother's Day is one of the biggest holidays for dining out. Many people want to treat their mom to a nice dinner and here are some options. So, rather than staying home on Sunday, May 9, maybe you want to check out these restaurants.
Special Menu and Buffet at BiNA osteria
$49 per person, exclusive of beverage, tax and gratuity
$20 per child for special kids menu
Traditional Italian Antipasti Buffet
Choice of:
Red Snapper Cartoccio (Potato, Spinach, Tomato, Capers in a Paper Pocket)
Grilled Hanger Steak (Red Onion filled with Mashed Potatoes & Pancetta)
Chicken Breast (Grilled Portabella Mushrooms, Herbed Mascarpone, Crispy Pancetta)
Malfatti (Misshapen Gnocchi, Lobster, Grapefruit & Cherry Tomato Sauce)
Maltagliati (Homemade Chestnut Pasta, Chicken Ragout, Mushrooms)
Dessert Buffet:
Truffles, Tiramisu, Éclairs, Moragnes, Pink Cupcakes and More
Mother’s Day Cocktails:
Special Raspberry Mimosa
Pink Champagne
BiNA osteria
581 Washington Street
Boston, MA
Phone: 617-956-0888
Special Menu at Grafton Street Pub & Grill
Courses Include:
Tomato Gazpacho (Basil Aioli) $6
Smoked Salmon & Goat Cheese Crepe (Baby Lettuces, Red Wine Vinaigrette) $12
Shrimp and Asparagus Omelette (Homefries, Toast) $12
Pan Roasted Statler Chicken (Artichokes, Olives, Tomatoes, Lemon-Porcini Rice, Baby Arugula) $19
Maine Crab Stuffed Sole (Roasted Fingerling Potatoes, Spinach, Lobster Hollandaise) $22
Prime Rib Au Jus (Baked Potato, Roasted Asparagus, Horseradish) $20
Grafton Street Pub & Grill
1230 Massachusetts Ave.
Harvard Square
Cambridge, MA
Phone: 617-497-0400
Three-Course Menu at Morton’s The Steakhouse
$59 per person, exclusive of beverage, tax and gratuity
Choice of:
Morton’s Salad (Morton’s Blue Cheese Dressing, Chopped Egg, Anchovies)
Caesar Salad (Classic Dressing)
Choice of:
Single Cut Filet Mignon (Bearnaise Sauce)
Filet Oskar (Asparagus, Jumbo Lump Crab, Bearnaise Sauce)
Broiled Salmon Filet (Beurre Blanc Sauce)
Colossal Shrimp Alexander (Beurre Blanc Sauce)
Chicken Christopher (Garlic Beurre Blanc Sauce)
--All entrées served with choice of one vegetable or potato
Choice of:
Crème Brulee
Double Chocolate Mousse
Morton’s The Steakhouse
Back Bay location
699 Boylston Street
Boston, MA
Phone: 617-266-5858
Seaport location
2 Seaport Lane
Boston, MA
Phone: 617-526-0410
Special Menu at Temple Bar
Courses Include:
Artichoke & Pancetta Tartlet (Pecorino Custard, Micro Basil) $14
Crispy Pork Belly (Creamy Cheddar & Tabasco Grits, Tart Mizuna Salad) $12
Grilled Rare Tuna Sandwich on Toasted Brioche (Roasted Tomatoes, Frisee, Ramp Aioli) $16
Strawberry & Rhubarb Bread Pudding (Crème Fraiche Ice Cream, Cinnamon Syrup) $8
Temple Bar
1688 Massachusetts Ave.
Cambridge, MA
Phone: 617-547-5055
Tuesday, April 6, 2010
Bistro 5: New Spring Menu & Mother's Day Brunch
I am a big fan of Chef Ettore of Bistro 5 in Medford, an excellent Italian restaurant with a creative and delicious menu. Their new Spring Menu is being introduced and Chef Ettore is offering a special preview of this new menu.
From April 13-17, you can build your own tasting menu of three courses for $39 or five courses for $55 using any items you choose from the menu below.
"Piattini"
Black Truffle Infused Vermont Cultured Butter 5
Cannellini Beans and White Anchovies 6
Marinated Olives 6 Foie Gras Mousse and Vincotto 6
"Baccala" - Salt Cod Fritters with Capers and Mint Aioli 5
Appetizers
Calamari (Semolina Coated Fried Squid with Sweet and Spicy Tomato Chutney) 11
Crispy Tuna (Phyllo, Avocado-Cilantro Salad, Ginger Lemon Vinaigrette, Wasabi Infused Sea Salt and Aioli) 14
Spicy Wellfleet Clams (House Cured Pancetta, Smoked Serrano Peppers and Leek Crostini) 12
House Cured Meat "Salumi" (Duck, Boar and Berkshire Pork Loin Prosciuttos, Foie Gras Mousse, Kumquat Marmalade and Blood Orange Sorbet) 14
Warm Golden Beets (Herbed Goat Cheese, Black Truffle Coulis and Honey) 10
Bufala Mozzarella (Sorrel and Basil Pesto, Crispy Cerignola Olives and Focaccia) 11
Organic Mixed Baby Greens (Assorted Baby Field Greens with Aged Red Wine Vinaigrette) 9
Handmade Pastas
Bigoli "Sol y Sombra" (Thick Saffron and Squid Ink Spaghetti, Clams, Calamari, Baby Octopus, Capers, Green Olives and Roasted Tomatoes) 22
Wild Boar (Open Free Form Lasagna, Roasted Fennel, Broccoli Rabe and Ricotta Salata) 21
Gnocchi (Wild Mushrooms, Truffled Panko and Shaved Parmigiano) 22
Entrees
Sea Scallop Risotto (Organic Spring Pea and Grapefruit Risotto with Baby Arugula) 26
Poached Salmon (Strawberry Balsamic Sauce, Sweet Potato Chips, Pickled Rhubarb and Orange Vanilla Froth) 26
Rabbit (Artichokes, Lemon Zest and Taleggio Stuffed Giant Blue Gnocchi) 25
Veal Milanese (Pistachio Crusted Veal Scaloppini, Parmigiano, Sage-Garlic Mashed Potatoes,
Shaved Nebrodini Mushrooms, Zucchini Ribbons and Fava Beans) 27
Grilled All Natural NY Strip Loin (Fingerling Fries, Asparagus, Smoked Sea Salt and Cabernet-Rosemary Jus) 29
Free Range Chicken (Seared Breast, Boneless Stuffed Leg "Fegatini", Shiitake Mushrooms, Local Stone Ground Cornmeal Polenta Croutons and Shiitake Jus) 23
Bistro 5 will also host their first Mother's day brunch on Sunday, May 9, from 11am-3pm. I don't have a copy of their menu yet but suspect brunch will be quite an event. When I do receive more info, I will post it. But as I bet this brunch will fill up quickly, you might want to make an early reservation.
From April 13-17, you can build your own tasting menu of three courses for $39 or five courses for $55 using any items you choose from the menu below.
"Piattini"
Black Truffle Infused Vermont Cultured Butter 5
Cannellini Beans and White Anchovies 6
Marinated Olives 6 Foie Gras Mousse and Vincotto 6
"Baccala" - Salt Cod Fritters with Capers and Mint Aioli 5
Appetizers
Calamari (Semolina Coated Fried Squid with Sweet and Spicy Tomato Chutney) 11
Crispy Tuna (Phyllo, Avocado-Cilantro Salad, Ginger Lemon Vinaigrette, Wasabi Infused Sea Salt and Aioli) 14
Spicy Wellfleet Clams (House Cured Pancetta, Smoked Serrano Peppers and Leek Crostini) 12
House Cured Meat "Salumi" (Duck, Boar and Berkshire Pork Loin Prosciuttos, Foie Gras Mousse, Kumquat Marmalade and Blood Orange Sorbet) 14
Warm Golden Beets (Herbed Goat Cheese, Black Truffle Coulis and Honey) 10
Bufala Mozzarella (Sorrel and Basil Pesto, Crispy Cerignola Olives and Focaccia) 11
Organic Mixed Baby Greens (Assorted Baby Field Greens with Aged Red Wine Vinaigrette) 9
Handmade Pastas
Bigoli "Sol y Sombra" (Thick Saffron and Squid Ink Spaghetti, Clams, Calamari, Baby Octopus, Capers, Green Olives and Roasted Tomatoes) 22
Wild Boar (Open Free Form Lasagna, Roasted Fennel, Broccoli Rabe and Ricotta Salata) 21
Gnocchi (Wild Mushrooms, Truffled Panko and Shaved Parmigiano) 22
Entrees
Sea Scallop Risotto (Organic Spring Pea and Grapefruit Risotto with Baby Arugula) 26
Poached Salmon (Strawberry Balsamic Sauce, Sweet Potato Chips, Pickled Rhubarb and Orange Vanilla Froth) 26
Rabbit (Artichokes, Lemon Zest and Taleggio Stuffed Giant Blue Gnocchi) 25
Veal Milanese (Pistachio Crusted Veal Scaloppini, Parmigiano, Sage-Garlic Mashed Potatoes,
Shaved Nebrodini Mushrooms, Zucchini Ribbons and Fava Beans) 27
Grilled All Natural NY Strip Loin (Fingerling Fries, Asparagus, Smoked Sea Salt and Cabernet-Rosemary Jus) 29
Free Range Chicken (Seared Breast, Boneless Stuffed Leg "Fegatini", Shiitake Mushrooms, Local Stone Ground Cornmeal Polenta Croutons and Shiitake Jus) 23
Bistro 5 will also host their first Mother's day brunch on Sunday, May 9, from 11am-3pm. I don't have a copy of their menu yet but suspect brunch will be quite an event. When I do receive more info, I will post it. But as I bet this brunch will fill up quickly, you might want to make an early reservation.
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