I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) As part of Branch Line’s focus on staff training and education, the restaurant has created an all-staff project titled, “BYOR,” or “Build Your Own Restaurant.” Dividing the entire staff in half, each team has been tasked with designing a restaurant from scratch (name, concept, menu, lighting, etc.) and now they get to actually open their creation to the public in the Branch Line space:
On Tuesday, April 10, from 3pm-6pm, Mulberry Wine Bar opens, serving up wood-fired fare and domestic wine & beer in a communal dining format. Focusing on shareability, the menu includes Vegetable Chips & Dip Duo (sweet potato & taro chips with smoked herb hummus & spring garlic ranch), Fire-Roasted Radishes (herbed ricotta, sea salt) and a Meat & Cheese plate (Moody’s Chorizo Seco, Formaggio’s Tongue & Cheek Terrine, Rogue River Blue, XO Gouda, crostini). For those on the hungrier side, Mulberry also offers a Commander Rodman’s Burger (brie, mushroom jam, smoked garlic aioli). Playful beverage offerings, such as rosé in a can and Notch Brewery’s Zwickel, exude the restaurant’s convivial atmosphere.
On Wednesday, April 11, from 8am-11am, The Early Bird Café opens, focusing on lighthearted hospitality and local ingredients. A counter-service fast-casual café, guests have the option to either grab their food to-go or enjoy it leisurely at a table. Early Bird Café’s menu features made-to-order breakfast items and creative beverages. Food highlights include Brûléed Grapefruit, Toastie (warm house made roll filled with gruyere and ham) and a Stone & Skillet Breakfast Sandwich (scrambled eggs, cheddar, choice of bacon, house made chorizo or avocado). To drink, enjoy creative refreshments such as Sparkling Hibiscus Iced Tea, Lavender Honey Ice Coffee and Black Current White Chocolate Mocha. Misfit Juice, Capito Hot Coffee and Capita Iced Coffee round out the offerings.
2) Viale, in Central Square Cambridge, is proud to announce "Whole Lotta Love," the next 'Get Down' in an ongoing dinner party series. The event on Thursday, April 12, from 5pm-10pm, will feature dinner specials from a whole pig butchered by Ron Savenor from Savenor's Market, beers from Jack's Abby, and Led Zeppelin playlist from Murf Reeves Music. The event (open to restaurant industry and the public) will be a casual, fun night to hang out for a few drinks, snacks, and some great tunes. No advance purchase required.
"Whole Pig Get Down" Menu:
~Pork and Beans with Corn Bread, Black Strap Rum & Jack's Abby IPL
~Head Cheese
~Viale Hot Dog with Comte, Mustard & BBQ chips
~Pork Rinds with Togarashi & Yuzu Aioli
~Roast Pork and Rabe Sandwich with Aged Provolone
Reservations recommended to guarantee seating. Please call Viale for reservations: 617-576-1900.
3) As of March 26th, Airbnb Experiences –activities hosted by in-the-know locals– officially launched in Boston. The Food Lens, a curated guide to Boston’s dining scene, is proud to partner with both Airbnb and featured TFL Spot, The Hawthorne, to host a signature experience: Classic Cocktails and How to Mix ‘Em.
The two-hour, Monday-evening classes will include hands-on instruction for building three drinks, as well as an overview of each drink’s history, ingredients, tools and techniques. Guests will also enjoy light bites and leave with recipe cards enabling them to recreate the cocktails at home. Classic Cocktails and How to Mix ‘Em encourages tipplers to stir and sip their way to memories sure to last a lifetime.
Upcoming Classes:
Monday, April 9th 6-8PM
Monday, April 23rd 6-8PM
Monday, May 7th 6-8PM
Monday, May 21st 6-8PM
Monday, May 28th 6-8PM
Cost: $65
To Book: Airbnb users can book their experience by clicking here
4) On Tuesday, April 10, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with selections from Mauritson Wines, an evolving portfolio of world-class wines. Family owned and operating since 1868, the Mauritson’s homestead is situated in Sonoma County’s Dry Creek Valley and today manages hundreds of vineyards stretching across Dry Creek Valley, Alexander Valley and Rockpile Appellations.
In 1998, sixth-generation owner Clay Mauritson perfected and released the original Mauritson Dry Creek Valley Zinfandel, creating the first wine to be made under the family’s label. Destined for the wine business, Clay and his team continue to carry out his family’s traditions and heritage nearly 150 years later, producing some of the most sought out wines in the industry.
Legal Harborside will team up with the wine expert to host an exclusive four-plus-course dinner featuring a selection of Mauritson Wines. The menu will be presented as follows:
HORS D’OEUVRES
Smoked Scallop Mousse, Chive Blossoms
Oyster on the Half Shell, Key Lime Granita
Salmon Tartare, Tomato Caper Relish
Mauritson Sauvignon Blanc, Dry Creek Valley, 2016
FIRST COURSE
Pan-Seared Branzino (cherry chutney, english pea purée, wild mushroom ragout)
Charlie Clay Pinot Noir, Russian River Valley, 2015
Charlie Clay Pinot Noir, Russian River Valley, 2016
SECOND COURSE
Bluefin Tuna Steak (espresso rub, wild berry bbq sauce, braised pea greens)
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2014
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2009
MAIN COURSE
Herb-Rubbed Venison Rack (warm spring bean salad, minus-8 beet emulsion, heirloom carrots)
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2012
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2009
DESSERT
Chocolate Hazelnut Napoleon (fresh raspberries)
Rockpile “Independence,” Rockpile, 2014
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
Showing posts with label music. Show all posts
Showing posts with label music. Show all posts
Thursday, April 5, 2018
Thursday, June 15, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Artbar, at the Royal Sonesta, is starting off their Summer Series with a special Opening Party on Monday, June 19, from 5:30pm-7:30pm. The evening will feature sips from Jenny Johnson & Champy with summer bites from Executive Chef Brian Dandro. You will also get to sample and vote for Champy-inspired cocktails submitted by three of Boston's cocktail enthusiasts. There will also be Jazz music on the Patio, hosted by Rich DiMare.
To make Reservations, please call 617-806-4122
2) On Friday, June 23, from 7pm-10:30pm, Uncommon Feasts is hosting a pop-up dinner event to celebrate Summer with a feast showcasing the best flavors of the season, with ingredients sourced locally from New England. The event will be held at the Church of Our Savior, 25 Monmouth Sweet, Brookline. Start with platters of small bites to have with refreshing negronis, natural champagne, and rosé, while you make some new friends. Then take a seat to enjoy a plated first course, followed by family-style main course, cheese platters, and dessert, all with wine pairings from The Wine Press. Enjoy live jazz by the talented Eduardo Mercuri throughout the evening and as the night winds down, end with a little digestivo before heading out into the warm evening air.
Jyoti & Aaron from The Wine Press will be serving up negronis and biodynamic natural wines for the evening. Mandy from Hummingbird Events will be setting the scene for the evening. Mandy approaches event planning the way Michelle approaches her menu planning, with a highly customized and personalized touch. Abby & Eric from Myrth Ceramics are generously providing some of their beautiful ceramics for the feast to be served in. Beth from Elizabeth LaDuca Photography will be capturing images throughout the evening. Eduardo Mercuri will be providing live music throughout the evening. Eduardo is a talented Brazilian jazz guitarist and Berklee alumni.
Menu
Appetizers: House cured salmon with minced herbs, James Beard's favorite spring onion sandwiches, sweet pea pancakes with pickled vegetables, fava bean purée on crisps, French breakfast radishes with handmade butter, chicken liver mousse crostini
First Course: housemade pork rillettes with pickled rhubarb and spring onions. served with dandelion greens with mustard vinaigrette and platters of sourdough bread
Main Course: roasted lamb served with sauteed greens, fried stuffed squash blossoms with romesco, summer Farmer's market salad
Cheese Platter: That will be entrusted to their favorite cheesemonger
Dessert: berries and cream, assorted cookies Moroccan mint tea, Masala chai
Housemade digestivo
Cost: $125 per person
Purchase tickets at Eventbrite
3) Get Fired Up for Summer at the Posto Block Party on Wednesday, June 21, from 5:30pm-7pm. The fun-loving team at Alpine Restaurant Group want you to get a sizzling start on summer at their Posto Block Party with pizza, prizes, refreshing drinks and more! Outdoor games like Corn Hole and Giant Jenga will be on hand, and a DJ will provide party vibes all night long. Grab your crew and head down. Oh...and four legged friends are welcome to join in the fun.
EAT UP: The Posto Mobile pizza truck, will be cooking up wood fired pizzas to order.
DRINK UP: An outdoor bar will have Aperol Spritzes and Rosé available by the glass
GET LUCKY: Try your luck at the "Slice 'o Life" prize wheel to win pizza inspired give-aways!
WHERE: The Posto parking lot located at 187 Elm Street in Somerville.
HOW: The event is free to guests 21 and older. Make Reservations through Eventbrite
4) Rosebud American Kitchen and Bar invites guests to join their team as they travel to tropical paradise every Tuesday evening. To kick off summer, Rosebud American Kitchen is channeling tropical vibes at its new Tiki Tuesdays. Rosebud will be switching to "island time" at 5 p.m. every Tuesday with a special menu of tropical dishes and drinks; island beats; and a decked out staff.
Rotating specials include drinks like Rosebud Tiki Punch, Pineapple for Two, House Mai Tai, Popsicle Shots, and entrees such as the Big Kahuna Burger with Kalua Pork & Grilled Pineapple.
WHEN: Every Tuesday night beginning at 5 p.m. Kitchen is open until 11 p.m. Bar is open until 1 a.m.
To make reservations, please call (617) 629-9500
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1) The Artbar, at the Royal Sonesta, is starting off their Summer Series with a special Opening Party on Monday, June 19, from 5:30pm-7:30pm. The evening will feature sips from Jenny Johnson & Champy with summer bites from Executive Chef Brian Dandro. You will also get to sample and vote for Champy-inspired cocktails submitted by three of Boston's cocktail enthusiasts. There will also be Jazz music on the Patio, hosted by Rich DiMare.
To make Reservations, please call 617-806-4122
2) On Friday, June 23, from 7pm-10:30pm, Uncommon Feasts is hosting a pop-up dinner event to celebrate Summer with a feast showcasing the best flavors of the season, with ingredients sourced locally from New England. The event will be held at the Church of Our Savior, 25 Monmouth Sweet, Brookline. Start with platters of small bites to have with refreshing negronis, natural champagne, and rosé, while you make some new friends. Then take a seat to enjoy a plated first course, followed by family-style main course, cheese platters, and dessert, all with wine pairings from The Wine Press. Enjoy live jazz by the talented Eduardo Mercuri throughout the evening and as the night winds down, end with a little digestivo before heading out into the warm evening air.
Jyoti & Aaron from The Wine Press will be serving up negronis and biodynamic natural wines for the evening. Mandy from Hummingbird Events will be setting the scene for the evening. Mandy approaches event planning the way Michelle approaches her menu planning, with a highly customized and personalized touch. Abby & Eric from Myrth Ceramics are generously providing some of their beautiful ceramics for the feast to be served in. Beth from Elizabeth LaDuca Photography will be capturing images throughout the evening. Eduardo Mercuri will be providing live music throughout the evening. Eduardo is a talented Brazilian jazz guitarist and Berklee alumni.
Menu
Appetizers: House cured salmon with minced herbs, James Beard's favorite spring onion sandwiches, sweet pea pancakes with pickled vegetables, fava bean purée on crisps, French breakfast radishes with handmade butter, chicken liver mousse crostini
First Course: housemade pork rillettes with pickled rhubarb and spring onions. served with dandelion greens with mustard vinaigrette and platters of sourdough bread
Main Course: roasted lamb served with sauteed greens, fried stuffed squash blossoms with romesco, summer Farmer's market salad
Cheese Platter: That will be entrusted to their favorite cheesemonger
Dessert: berries and cream, assorted cookies Moroccan mint tea, Masala chai
Housemade digestivo
Cost: $125 per person
Purchase tickets at Eventbrite
3) Get Fired Up for Summer at the Posto Block Party on Wednesday, June 21, from 5:30pm-7pm. The fun-loving team at Alpine Restaurant Group want you to get a sizzling start on summer at their Posto Block Party with pizza, prizes, refreshing drinks and more! Outdoor games like Corn Hole and Giant Jenga will be on hand, and a DJ will provide party vibes all night long. Grab your crew and head down. Oh...and four legged friends are welcome to join in the fun.
EAT UP: The Posto Mobile pizza truck, will be cooking up wood fired pizzas to order.
DRINK UP: An outdoor bar will have Aperol Spritzes and Rosé available by the glass
GET LUCKY: Try your luck at the "Slice 'o Life" prize wheel to win pizza inspired give-aways!
WHERE: The Posto parking lot located at 187 Elm Street in Somerville.
HOW: The event is free to guests 21 and older. Make Reservations through Eventbrite
4) Rosebud American Kitchen and Bar invites guests to join their team as they travel to tropical paradise every Tuesday evening. To kick off summer, Rosebud American Kitchen is channeling tropical vibes at its new Tiki Tuesdays. Rosebud will be switching to "island time" at 5 p.m. every Tuesday with a special menu of tropical dishes and drinks; island beats; and a decked out staff.
Rotating specials include drinks like Rosebud Tiki Punch, Pineapple for Two, House Mai Tai, Popsicle Shots, and entrees such as the Big Kahuna Burger with Kalua Pork & Grilled Pineapple.
WHEN: Every Tuesday night beginning at 5 p.m. Kitchen is open until 11 p.m. Bar is open until 1 a.m.
To make reservations, please call (617) 629-9500
Thursday, May 18, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Scampo, at The Liberty Hotel, has chosen to extend its “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, transforms Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:
May 18: Alec Hutson Trio, an eclectic group that plays folk, gypsy and jazz
May 25: Tony Leva Trio, a quintessential upright bass jazz group featuring musicians from Longy School of Music
June 1: Bonnie & The Hot Stuff, a multi-decade group spanning classic jazz, standards and torch songs
June 8: Dylan Jack Quartet, a well-known group playing upbeat jazz with a bass clarinet, upright bass, guitar and percussion
June 15: Belén Cusi, an Argentinian singer-songwriter specializing in Latin jazz
June 22: Josef Nadj, an electric violinist who leads a quartet that plays jazz fusion and will feature a special guest vocalist
With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.
For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.
On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).
2) This Sunday, from 5pm-1pm, Taberna de Haro will open in honor of BU Graduation. They are accepting reservations, whether or not you are a BU grad. Starting June 4, Taberna de Haro will also open every Sunday with a special menu consisting of cold tapas. All will be priced at $5 each.
Here's a sample menu of Sunday's Tapas ($5 each)
Gildas ~ 2 toothpicks full of salty briny things
Canapé de jamón ibérico ~ one perfect Iberian ham canapé
Manchego con anchoa ~ sheep cheese w anchovy, evoo
Montaditos de erizo ~ mini canapés of sea urchin paté
Mar y montaña ~ tomato bread, one fuet, one tinned mackerel
Patatas alioli ~ garlic potato salad
Chorizo picante ~ spicy hard chorizo, evoo, picos
Mojama y huevas ~ cured tuna & mullet roe, olives
Tomates con atún ~ fresh tomato, tuna, onion, sherry vinaigrette
Cogollo con queso azul ~ Gem lettuce wedge w Spanish blue cheese
Alcachofas con pimiento rojo, boquerón, alioli ~ artichoke hearts, roasted red pepper, white anchovy, alioli
Arzua Ulloa con miel y nueces ~ Galician soft cheese with honey and walnuts
To make a reservation, please call 617-277-8272
**********************************************************
1) Scampo, at The Liberty Hotel, has chosen to extend its “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, transforms Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:
May 18: Alec Hutson Trio, an eclectic group that plays folk, gypsy and jazz
May 25: Tony Leva Trio, a quintessential upright bass jazz group featuring musicians from Longy School of Music
June 1: Bonnie & The Hot Stuff, a multi-decade group spanning classic jazz, standards and torch songs
June 8: Dylan Jack Quartet, a well-known group playing upbeat jazz with a bass clarinet, upright bass, guitar and percussion
June 15: Belén Cusi, an Argentinian singer-songwriter specializing in Latin jazz
June 22: Josef Nadj, an electric violinist who leads a quartet that plays jazz fusion and will feature a special guest vocalist
With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.
For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.
On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).
2) This Sunday, from 5pm-1pm, Taberna de Haro will open in honor of BU Graduation. They are accepting reservations, whether or not you are a BU grad. Starting June 4, Taberna de Haro will also open every Sunday with a special menu consisting of cold tapas. All will be priced at $5 each.
Here's a sample menu of Sunday's Tapas ($5 each)
Gildas ~ 2 toothpicks full of salty briny things
Canapé de jamón ibérico ~ one perfect Iberian ham canapé
Manchego con anchoa ~ sheep cheese w anchovy, evoo
Montaditos de erizo ~ mini canapés of sea urchin paté
Mar y montaña ~ tomato bread, one fuet, one tinned mackerel
Patatas alioli ~ garlic potato salad
Chorizo picante ~ spicy hard chorizo, evoo, picos
Mojama y huevas ~ cured tuna & mullet roe, olives
Tomates con atún ~ fresh tomato, tuna, onion, sherry vinaigrette
Cogollo con queso azul ~ Gem lettuce wedge w Spanish blue cheese
Alcachofas con pimiento rojo, boquerón, alioli ~ artichoke hearts, roasted red pepper, white anchovy, alioli
Arzua Ulloa con miel y nueces ~ Galician soft cheese with honey and walnuts
To make a reservation, please call 617-277-8272
Thursday, March 9, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Share Our Strength’s No Kid Hungry campaign, Event Chair Andy Husbands, and Boston-area restaurants invite guests to join them in the fight against childhood hunger at upcoming “Cooking Matters Dinner” and “Massachusetts Restaurant Day” dinners. On Monday, March 27th, Andy Husbands will partner with Share Our Strength to raise funds for the organization’s No Kid Hungry campaign at a special, ticketed “Cooking Matters Dinner.” Taking place at Tremont 647, the event will include a 6 p.m. cocktail reception followed by a multi-course seated dinner with wine pairings at 7 p.m. All proceeds will benefit the No Kid Hungry campaign.
Multiple ticket levels are available including:
Individual ($150 | includes: ticket to event, tax deductible amount of $50)
Summer Meals Supporter ($1,000 | includes: four individual tickets to event, recognition on website, tax deductible amount of $600)
After School Meals Friend ($2,500 | table for 6 at event; recognition on website and email invitation; tax deductible amount of $1,900)
School Breakfast Champion ($5,000 | preferred placement table for ten at event; group photo opportunity with Chef Andy Husbands; recognition on website, email invitation, and in remarks of host committee; tax deductible amount of $4,000)
Tickets are required as space is limited. All attendees must be 21 years of age or older. Tickets can be purchased at: https://ce.nokidhungry.org/events/tremont-647-cooking-matters-dinner.
On the same night, March 27, Share Our Strength will also partner with eight Massachusetts Restaurant Association restaurants to participate in “Massachusetts Restaurant Day,” serving prix fixe dinners to benefit No Kid Hungry. Each participating restaurant will offer guests a special multi-course meal with all proceeds benefiting Share Our Strength’s No Kid Hungry campaign’s work to end childhood hunger in MA.
Participating restaurants include: 111 Chop House, Bucatino, Cobblestones of Lowell, Davios Northern Italian Steakhouse at Patriot Place, East Bay Grille, Hotel Northampton, and Turner’s Seafood.
Tickets for the individual dinners will be available for purchase at https://ce.nokidhungry.org/events/massachusetts-restaurant-day
2) On Monday, March 13, from 6pm-8pm, Bastille Kitchen, an intimate Parisian bistro nestled in the heart of the city’s Fort Point neighborhood, invites cocktail enthusiasts to join spirits expert Victoria Bizzozero for a night of “Charcuterie & Cocktails” in Chalet Lounge from 6pm to 8pm.
Guests in attendance will learn how to make specialties like a Bulleit Rye Old Fashioned, as well as a twist on a classic Don Julio Margarita, as they nosh on light bites prepared by the restaurant’s talented culinary team. Designed for those seeking to sharpen their DIY cocktail making skills, Bastille Kitchen’s “Charcuterie & Cocktails” event is guaranteed to leave attendees with the ability to impress guests with their newfound mixing “expertise” at their next gathering. For those needing a not so subtle step-by-step refresh, recipes for the Bulleit Rye Old Fashioned and Don Julio Margarita will be provided to take home.
COST: $40 per person (includes demonstration, seasonal cocktails and light snacks)
For tickets, please visit http://bastillekitchen.net/2017/02/02/charcuterie-cocktails/ or call 617-556-8000.
$5 Validated parking at 10 Necco Street (located directly behind Bastille Kitchen)
3) The Capo Restaurant Team is excited to debut the brand new downstairs supper club, introducing a new way for Bostonians to enjoy a night out with dinner, live music, and dancing all under one roof. Capo Restaurant welcomes guests to the newly debuted Supper Club at Capo, where guests can enjoy live music and dancing the new 4,000 square foot downstairs space. The new space completes Capo’s vision of being a modern supper club where live music and dancing can be part of a fun night out. Guests will be treated to nostalgic décor (think your grandmother’s basement with wood paneling and thematic 70’s design elements) in the new lounge. In addition to an expansive bar, the Supper Club at Capo features a large stage outfitted with the latest technology and state-of-the-art sound and lighting systems, featuring a rotating lineup of live music Thursday, Friday, and Saturday evenings.
Supper Club at Capo guests can enjoy cocktail creations from Beverage Director Kevin Mabry, who offers a variety of Capo’s signature cocktails including the Don Corleone (Don Julio blanco, Pierre Ferrand Dry Curacao, blood orange, lime), Capo Old Fashion (on tap), and the famous Capo Espresso Martini (Titos vodka, housemade cold brew coffee, Galliano Ristretto, cacao, cream).
Doors open to the Supper Club Thursday – Saturday at 7pm, with live music on stage from 8pm – 11pm, followed by a DJ 11pm until close. Early dinner reservations are highly suggested for entry to the lounge. Admission is not guaranteed.
UPCOMING LIVE MUSIC SCHEDULE
Thursday, March 9
Conscious Reggae
Errol Strength and the Conscious Reggae Band incorporate classic and modern sounds of the Reggae tradition.
Friday, March 10
Alex MacDougall Band
Singer and songwriter Alex MacDougall has been performing around Boston since the 1990s. Alex has earned a reputation of having a chameleon-like vocal ability, his most notable being that of Frank Sinatra.
Saturday, March 11
Felix Brown Brand
Felix Brand Band is a collaboration of seven creative minds fusing rock, blues, R&B, jazz and frunk.
Thursday, March 16
TBD
Friday, March 17
Alex MacDougall Band
Singer and songwriter Alex MacDougall has been performing around Boston since the 1990s. Alex has earned a reputation of having a chameleon-like vocal ability, his most notable being that of Frank Sinatra.
Saturday, March 18
The Classic Yellow
Lead by Lead Singer/Guitarist Steve Memmolo, this funky, eclectic party band specializes in everything from Pop to Hip hop, Funk to Jazz, and everything in between.
Early dinner reservation (5pm – 6pm) at Capo Restaurant are recommended for guests who are interested in experiencing the Supper Club at Capo. Please note that you’d like to go to the Supper Club after dinner while making your reservation. Private lounge seating is available for parties and reservations. For additional information and pricing please call 617-993-8080.
4) The Hawthorne will be hosting New York Times journalist and author Robert Simonson on Monday, March 20th from 5pm-9pm to celebrate the launch of Simonson’s latest book, “A Proper Drink”. In the book, Simonson retraces the birth and development of the contemporary craft cocktail movement and interviews more than 200 key players in the industry, including The Hawthorne’s Jackson Cannon.
The event is free and open to the public – guests will be able to purchase craft cocktails from The Hawthorne, meet Robert Simonson and buy a signed copy of his latest work.
5) Rowes Wharf Bar, located inside the iconic Boston Harbor Hotel, invites guests to kick off their St. Patrick’s Day celebrations with a special Tullamore D.E.W. Irish Whiskey Dinner presented by Chef Daniel Bruce. On Tuesday, March 14, at 6:30pm, guests will enjoy a variety of whiskeys from Tullamore D.E.W., the original triple distilled and triple blended whisky, known around the world for its smooth and gentle complexity. Chef Daniel Bruce’s three course dinner has been designed to complement the whiskeys and bring their unique flavors to the forefront.
The full menu for the Tullamore D.E.W. Irish Whiskey Dinner is as follows:
Reception
Irish Mule
Finnan Haddie Soup Sip
Duck Prosciutto on Toasted Irish Soda Bread
Minted Brown Sugar Glazed Grilled Lamb Chops
First Course
Tullamore D.E.W. 12 YR
Salt Cured Char Seared Irish Salmon (Dried Fruit, Wild Rice, Spinach Purée)
Second Course
Tullamore D.E.W. 14 YR
Smokey Irish Whiskey Braised Corned Beef (Whipped Potatoes and Braised Cabbage)
Third Course
Tullamore Phoenix Irish Coffee
Warm Spice Cake (Irish Coffee Ice Cream, Candied Hazelnuts)
Cost: $85 per person
Reservations are required in advanced and available on Eventbrite.
**********************************************************
1) Share Our Strength’s No Kid Hungry campaign, Event Chair Andy Husbands, and Boston-area restaurants invite guests to join them in the fight against childhood hunger at upcoming “Cooking Matters Dinner” and “Massachusetts Restaurant Day” dinners. On Monday, March 27th, Andy Husbands will partner with Share Our Strength to raise funds for the organization’s No Kid Hungry campaign at a special, ticketed “Cooking Matters Dinner.” Taking place at Tremont 647, the event will include a 6 p.m. cocktail reception followed by a multi-course seated dinner with wine pairings at 7 p.m. All proceeds will benefit the No Kid Hungry campaign.
Multiple ticket levels are available including:
Individual ($150 | includes: ticket to event, tax deductible amount of $50)
Summer Meals Supporter ($1,000 | includes: four individual tickets to event, recognition on website, tax deductible amount of $600)
After School Meals Friend ($2,500 | table for 6 at event; recognition on website and email invitation; tax deductible amount of $1,900)
School Breakfast Champion ($5,000 | preferred placement table for ten at event; group photo opportunity with Chef Andy Husbands; recognition on website, email invitation, and in remarks of host committee; tax deductible amount of $4,000)
Tickets are required as space is limited. All attendees must be 21 years of age or older. Tickets can be purchased at: https://ce.nokidhungry.org/events/tremont-647-cooking-matters-dinner.
On the same night, March 27, Share Our Strength will also partner with eight Massachusetts Restaurant Association restaurants to participate in “Massachusetts Restaurant Day,” serving prix fixe dinners to benefit No Kid Hungry. Each participating restaurant will offer guests a special multi-course meal with all proceeds benefiting Share Our Strength’s No Kid Hungry campaign’s work to end childhood hunger in MA.
Participating restaurants include: 111 Chop House, Bucatino, Cobblestones of Lowell, Davios Northern Italian Steakhouse at Patriot Place, East Bay Grille, Hotel Northampton, and Turner’s Seafood.
Tickets for the individual dinners will be available for purchase at https://ce.nokidhungry.org/events/massachusetts-restaurant-day
2) On Monday, March 13, from 6pm-8pm, Bastille Kitchen, an intimate Parisian bistro nestled in the heart of the city’s Fort Point neighborhood, invites cocktail enthusiasts to join spirits expert Victoria Bizzozero for a night of “Charcuterie & Cocktails” in Chalet Lounge from 6pm to 8pm.
Guests in attendance will learn how to make specialties like a Bulleit Rye Old Fashioned, as well as a twist on a classic Don Julio Margarita, as they nosh on light bites prepared by the restaurant’s talented culinary team. Designed for those seeking to sharpen their DIY cocktail making skills, Bastille Kitchen’s “Charcuterie & Cocktails” event is guaranteed to leave attendees with the ability to impress guests with their newfound mixing “expertise” at their next gathering. For those needing a not so subtle step-by-step refresh, recipes for the Bulleit Rye Old Fashioned and Don Julio Margarita will be provided to take home.
COST: $40 per person (includes demonstration, seasonal cocktails and light snacks)
For tickets, please visit http://bastillekitchen.net/2017/02/02/charcuterie-cocktails/ or call 617-556-8000.
$5 Validated parking at 10 Necco Street (located directly behind Bastille Kitchen)
3) The Capo Restaurant Team is excited to debut the brand new downstairs supper club, introducing a new way for Bostonians to enjoy a night out with dinner, live music, and dancing all under one roof. Capo Restaurant welcomes guests to the newly debuted Supper Club at Capo, where guests can enjoy live music and dancing the new 4,000 square foot downstairs space. The new space completes Capo’s vision of being a modern supper club where live music and dancing can be part of a fun night out. Guests will be treated to nostalgic décor (think your grandmother’s basement with wood paneling and thematic 70’s design elements) in the new lounge. In addition to an expansive bar, the Supper Club at Capo features a large stage outfitted with the latest technology and state-of-the-art sound and lighting systems, featuring a rotating lineup of live music Thursday, Friday, and Saturday evenings.
Supper Club at Capo guests can enjoy cocktail creations from Beverage Director Kevin Mabry, who offers a variety of Capo’s signature cocktails including the Don Corleone (Don Julio blanco, Pierre Ferrand Dry Curacao, blood orange, lime), Capo Old Fashion (on tap), and the famous Capo Espresso Martini (Titos vodka, housemade cold brew coffee, Galliano Ristretto, cacao, cream).
Doors open to the Supper Club Thursday – Saturday at 7pm, with live music on stage from 8pm – 11pm, followed by a DJ 11pm until close. Early dinner reservations are highly suggested for entry to the lounge. Admission is not guaranteed.
UPCOMING LIVE MUSIC SCHEDULE
Thursday, March 9
Conscious Reggae
Errol Strength and the Conscious Reggae Band incorporate classic and modern sounds of the Reggae tradition.
Friday, March 10
Alex MacDougall Band
Singer and songwriter Alex MacDougall has been performing around Boston since the 1990s. Alex has earned a reputation of having a chameleon-like vocal ability, his most notable being that of Frank Sinatra.
Saturday, March 11
Felix Brown Brand
Felix Brand Band is a collaboration of seven creative minds fusing rock, blues, R&B, jazz and frunk.
Thursday, March 16
TBD
Friday, March 17
Alex MacDougall Band
Singer and songwriter Alex MacDougall has been performing around Boston since the 1990s. Alex has earned a reputation of having a chameleon-like vocal ability, his most notable being that of Frank Sinatra.
Saturday, March 18
The Classic Yellow
Lead by Lead Singer/Guitarist Steve Memmolo, this funky, eclectic party band specializes in everything from Pop to Hip hop, Funk to Jazz, and everything in between.
Early dinner reservation (5pm – 6pm) at Capo Restaurant are recommended for guests who are interested in experiencing the Supper Club at Capo. Please note that you’d like to go to the Supper Club after dinner while making your reservation. Private lounge seating is available for parties and reservations. For additional information and pricing please call 617-993-8080.
4) The Hawthorne will be hosting New York Times journalist and author Robert Simonson on Monday, March 20th from 5pm-9pm to celebrate the launch of Simonson’s latest book, “A Proper Drink”. In the book, Simonson retraces the birth and development of the contemporary craft cocktail movement and interviews more than 200 key players in the industry, including The Hawthorne’s Jackson Cannon.
The event is free and open to the public – guests will be able to purchase craft cocktails from The Hawthorne, meet Robert Simonson and buy a signed copy of his latest work.
5) Rowes Wharf Bar, located inside the iconic Boston Harbor Hotel, invites guests to kick off their St. Patrick’s Day celebrations with a special Tullamore D.E.W. Irish Whiskey Dinner presented by Chef Daniel Bruce. On Tuesday, March 14, at 6:30pm, guests will enjoy a variety of whiskeys from Tullamore D.E.W., the original triple distilled and triple blended whisky, known around the world for its smooth and gentle complexity. Chef Daniel Bruce’s three course dinner has been designed to complement the whiskeys and bring their unique flavors to the forefront.
The full menu for the Tullamore D.E.W. Irish Whiskey Dinner is as follows:
Reception
Irish Mule
Finnan Haddie Soup Sip
Duck Prosciutto on Toasted Irish Soda Bread
Minted Brown Sugar Glazed Grilled Lamb Chops
First Course
Tullamore D.E.W. 12 YR
Salt Cured Char Seared Irish Salmon (Dried Fruit, Wild Rice, Spinach Purée)
Second Course
Tullamore D.E.W. 14 YR
Smokey Irish Whiskey Braised Corned Beef (Whipped Potatoes and Braised Cabbage)
Third Course
Tullamore Phoenix Irish Coffee
Warm Spice Cake (Irish Coffee Ice Cream, Candied Hazelnuts)
Cost: $85 per person
Reservations are required in advanced and available on Eventbrite.
Thursday, February 11, 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.
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1) On Thursday, February 18, from 8pm-12am, Beat Brasserie, located in Cambridge’s Harvard Square, presents a very special tribute to the late great David Bowie. An award-winning artist, actor and pioneer, Bowie paved the way of modern music. To honor his legendary career and influence, Dennis Brennan and Jim Haggerty bring together a group of outstanding performers to take the stage at Beat Brasserie for a memorable tribute. The evening will feature food and drink specials and live, spontaneous performances from a variety of singers and musicians, all of whom will express the intimate and important influence that Bowie has had on both their work and music today.
While enjoying the music, guests are welcome to a full dinner with selections such as Smoked Salmon Blini ($12), a potato pancake with dill and parsley sour cream, Roasted Cape Cod Diver Scallops ($28) with creamy polenta, sunflower romesco and broccoli rabe, and Red Wine Braised Beef Short Ribs ($25) with mustard spaetzle, duck fat cipollini onions. Pair the meal with one of the 36 artisanal American wines on tap from the Beat’s state-of-the-art tap system including exclusive selections such as the Qupe Vineyard, Chardonnay (2013) or the Pietra Santa Winery, “Estate Sangiovese” (2010). Prices vary on wine selections on tap.
To make a reservation, please call 617-499-000
No cover charge, cash bar. Reservations recommended.
2) With this year’s calendar featuring an extra day, Legal Sea Foods is giving everyone the chance to get an extra lobster with its Leap Year entrée special, “An Extra Day, An Extra Lobster,” on February 29.
The one-day special offer will showcase two, one-pound steamed lobsters and a choice of two sides for $29, available only on the 29th day of this month. For the other 365 days of the year, lobsters are only served individually at Legal Sea Foods. The current market price of a one-pound lobster is $25.95.
The twin-lobster two-for-$29 offer on 2/29 will be available all day at all Legal Sea Foods restaurants (excluding airport locations). Other concepts, including Legal C Bar, Legal Harborside and Legal on the Mystic, will be on-board as well.
“Adding another day to winter might not appeal to most people, so we jumped at the chance to treat everyone to an extra lobster this Leap Year,” said Roger Berkowitz, President and CEO of Legal Sea Foods. “We’re doubling down on the occasion and looking at it as the gift of an extra day to enjoy lobster and all seafood.”
The quadrennial promotion features a choice of two side dishes from the following list: French fries, onion strings, brown rice, broccoli & cheese, cole slaw, seaweed salad, jasmine rice, mashed potatoes, baked potato, and jalapeño cheddar polenta (selection may vary by restaurant).
3) Last October, I reviewed a Nikkei cuisine cookbook, lamenting that there weren't any local restaurants which offered this cuisine. Well, that has changed. At Tico, Chef Michael Schlow is now offering a special, late-night Nikkei menu, fusing Japanese and Peruvian cuisine. This new menu starts February 11 (today) and will be served Thursday to Saturday, from 10pm-1am. In addition, the famous Schlow burger, which used to be at Radius, is also on their late night menu.
Some highlights of the new Nikkei menu include:
Deviled Eggs with Uni, Chiles, and Tempura Bits
Quick Tuna Ceviche with Soy, Chiles, and Masago
Local Scallops w/ Lemongrass, Chiles, Crispy Garlic
Hamachi Tartare with Spicy Aji-Miso and Two Texture Rice
Shrimp and Octopus "Sunonmo" with Tigre de Leche
Mussels w Roccoto, Coconut Milk, Cilantro, Red Onion, and Lime
Short Rib Gyoza with Panca, Sesame, and Toasted Onion
Sanguche of Pork Belly, Spicy Fennel, and Aji Amarillo
Homemade Noodles w/ Pork, Soft Egg, Green Onion, Chile Paste, and Cashews
Crispy Tempura Bok Choy with "Miracle Sauce"
Platter of Boneless Fried Chicken with Scallions, Crushed Peanuts, and "Numbing Sauce"
I'll be checking out their new Nikkei many next week and am already looking forward to what I want to order.
**********************************************************
1) On Thursday, February 18, from 8pm-12am, Beat Brasserie, located in Cambridge’s Harvard Square, presents a very special tribute to the late great David Bowie. An award-winning artist, actor and pioneer, Bowie paved the way of modern music. To honor his legendary career and influence, Dennis Brennan and Jim Haggerty bring together a group of outstanding performers to take the stage at Beat Brasserie for a memorable tribute. The evening will feature food and drink specials and live, spontaneous performances from a variety of singers and musicians, all of whom will express the intimate and important influence that Bowie has had on both their work and music today.
While enjoying the music, guests are welcome to a full dinner with selections such as Smoked Salmon Blini ($12), a potato pancake with dill and parsley sour cream, Roasted Cape Cod Diver Scallops ($28) with creamy polenta, sunflower romesco and broccoli rabe, and Red Wine Braised Beef Short Ribs ($25) with mustard spaetzle, duck fat cipollini onions. Pair the meal with one of the 36 artisanal American wines on tap from the Beat’s state-of-the-art tap system including exclusive selections such as the Qupe Vineyard, Chardonnay (2013) or the Pietra Santa Winery, “Estate Sangiovese” (2010). Prices vary on wine selections on tap.
To make a reservation, please call 617-499-000
No cover charge, cash bar. Reservations recommended.
2) With this year’s calendar featuring an extra day, Legal Sea Foods is giving everyone the chance to get an extra lobster with its Leap Year entrée special, “An Extra Day, An Extra Lobster,” on February 29.
The one-day special offer will showcase two, one-pound steamed lobsters and a choice of two sides for $29, available only on the 29th day of this month. For the other 365 days of the year, lobsters are only served individually at Legal Sea Foods. The current market price of a one-pound lobster is $25.95.
The twin-lobster two-for-$29 offer on 2/29 will be available all day at all Legal Sea Foods restaurants (excluding airport locations). Other concepts, including Legal C Bar, Legal Harborside and Legal on the Mystic, will be on-board as well.
“Adding another day to winter might not appeal to most people, so we jumped at the chance to treat everyone to an extra lobster this Leap Year,” said Roger Berkowitz, President and CEO of Legal Sea Foods. “We’re doubling down on the occasion and looking at it as the gift of an extra day to enjoy lobster and all seafood.”
The quadrennial promotion features a choice of two side dishes from the following list: French fries, onion strings, brown rice, broccoli & cheese, cole slaw, seaweed salad, jasmine rice, mashed potatoes, baked potato, and jalapeño cheddar polenta (selection may vary by restaurant).
3) Last October, I reviewed a Nikkei cuisine cookbook, lamenting that there weren't any local restaurants which offered this cuisine. Well, that has changed. At Tico, Chef Michael Schlow is now offering a special, late-night Nikkei menu, fusing Japanese and Peruvian cuisine. This new menu starts February 11 (today) and will be served Thursday to Saturday, from 10pm-1am. In addition, the famous Schlow burger, which used to be at Radius, is also on their late night menu.
Some highlights of the new Nikkei menu include:
Deviled Eggs with Uni, Chiles, and Tempura Bits
Quick Tuna Ceviche with Soy, Chiles, and Masago
Local Scallops w/ Lemongrass, Chiles, Crispy Garlic
Hamachi Tartare with Spicy Aji-Miso and Two Texture Rice
Shrimp and Octopus "Sunonmo" with Tigre de Leche
Mussels w Roccoto, Coconut Milk, Cilantro, Red Onion, and Lime
Short Rib Gyoza with Panca, Sesame, and Toasted Onion
Sanguche of Pork Belly, Spicy Fennel, and Aji Amarillo
Homemade Noodles w/ Pork, Soft Egg, Green Onion, Chile Paste, and Cashews
Crispy Tempura Bok Choy with "Miracle Sauce"
Platter of Boneless Fried Chicken with Scallions, Crushed Peanuts, and "Numbing Sauce"
I'll be checking out their new Nikkei many next week and am already looking forward to what I want to order.
Thursday, July 23, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) Chef Carolyn Johnson of 80 Thoreau in Concord is presenting a special Striper menu, for one week only. From July 29 to August , you can order the special, four-course Striped Bass Menu for only $55. Chef Thoreau is very talented and fresh seafood is always a good choice so take advantage of this upcoming dinner.
Menu
--Striper Crudo (Summer truffle, hakurei, pickled chanterelle)
--Striper Minestrone (Lobster, haricot, basil)
--Pan Roasted Striper (Cabbage, coriander, poblano cream)
--Mascarpone Mousse (Peach, raspberry, ginger)
There will also be a whimsical Striper surprise from Pastry Chef Katie Hamilburg. Maybe Candied Striper? Striper Gelato?
2) On July 26, Brass Union Executive Chef Jonathan Kopacz will be the featured grill master at the third session of the 2015 Riverside BBQ Series hosted at the Harry Parker Boathouse (20 Nonantum Road, Brighton). Now in its fourth season, the Riverside BBQ Series pairs New England’s most creative chefs with inspired craft brewers and popular bands. Situated along the Charles River, the Riverside BBQ Series is a pop-up kitchen that has drawn the likes of James Beard award winners Barry Maiden and Jamie Bissonnette that comes complete with an intimate concert and a beer festival for one all-inclusive experience.
Chef Kopacz will dish out an array of bites including Brass Union’s signature TLT (smoked tofu, arugula, tomato, kewpie), Pork Cheeks (with tomatillo) and sweet treats from Gilly’s Throwback Snacks to complement the day’s featured brewers, all hailing from New England: Harpoon Brewery, Rising Tide Brewing, Notch Brewing, Narragansett Beer, Downeast Cider House, Cisco Brewers and Peak Organic Brewing. On the music side, Tweed River Music Festival will present acts such as Bow Thayer, Josh Buckley and JMC.
WHEN: Sunday, July 26, from 4-8pm
COST: $35 per person in advance; $40 per person day-of
HOW: Advance tickets are available via HoldMyTicket.com: http://holdmyticket.com/event/214726.
MORE INFO: Reserved for ages 21+ with proper ID. Patrons under 21 admitted when accompanied by a legal guardian. This is a rain or shine event.
3) On Tuesday, August 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Paumanok Vineyards. Founded in 1983, the 127-acre estate located in Long Island, New York, is owned and operated by the Massoud family. I've visited Paumanok a couple times and think they are one of the best wineries on Long Island. This should be an excellent wine dinner and I highly recommend you check it out.
Legal Sea Foods will team up with Paumanok’s Winemaker, Kareem Massoud, to host a four-plus-course dinner featuring cuisine paired with his selections from the Paumanok vine.
The menu will be presented as follows:
HORS D’OEUVRES
Curried Scallop Tartlets, Peach Relish
Coconut Shrimp, Garam Masala Orange Marmalade
Cochinita Pulled Pork, Plantains
Paumanok Semi Dry Riesling, North Fork, 2013
FIRST COURSE
Prosciutto-Wrapped Halibut (haricot vert, feta & strawberry salad, Dijon-agave vinaigrette)
Paumanok Dry Rosé, North Fork, 2014
SECOND COURSE
Fish Stew (salsa verde, lobster tomalley crostini)
Paumanok Chenin Blanc, North Fork, 2014
THIRD COURSE
Pan-Seared Tuna Steak (salsa veracruzana, fragrant lime rice)
Paumanok Cabernet Franc, North Fork, 2013
DESSERT COURSE
Caramelized Peach Tart (honey mascarpone, candied almonds)
Paumanok Late Harvest Riesling, North Fork, 2012
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
4) Summer is in full swing and Terramia Ristorante is bringing Boston’s North End a $1 oyster special. Beginning Sunday, July 26,guests can enjoy an ever-changing selection of oysters at a fraction of the price. From 5pm-7pm, Sunday through Thursday, savor the flavors of New England’s best oysters, served alongside Terramia’s signature seafood, pasta and meat dishes.
Toast to the remaining summer months with selections from Terramia’s extensive wine list, from a glass of Sauvignon Blanc “Ballard Lane” ($9) to a bottle of 2013 Rose Castello Banfi “Centine” ($34). ,
For more information or to make a reservation, please call 617-523-3112.
1) Chef Carolyn Johnson of 80 Thoreau in Concord is presenting a special Striper menu, for one week only. From July 29 to August , you can order the special, four-course Striped Bass Menu for only $55. Chef Thoreau is very talented and fresh seafood is always a good choice so take advantage of this upcoming dinner.
Menu
--Striper Crudo (Summer truffle, hakurei, pickled chanterelle)
--Striper Minestrone (Lobster, haricot, basil)
--Pan Roasted Striper (Cabbage, coriander, poblano cream)
--Mascarpone Mousse (Peach, raspberry, ginger)
There will also be a whimsical Striper surprise from Pastry Chef Katie Hamilburg. Maybe Candied Striper? Striper Gelato?
2) On July 26, Brass Union Executive Chef Jonathan Kopacz will be the featured grill master at the third session of the 2015 Riverside BBQ Series hosted at the Harry Parker Boathouse (20 Nonantum Road, Brighton). Now in its fourth season, the Riverside BBQ Series pairs New England’s most creative chefs with inspired craft brewers and popular bands. Situated along the Charles River, the Riverside BBQ Series is a pop-up kitchen that has drawn the likes of James Beard award winners Barry Maiden and Jamie Bissonnette that comes complete with an intimate concert and a beer festival for one all-inclusive experience.
Chef Kopacz will dish out an array of bites including Brass Union’s signature TLT (smoked tofu, arugula, tomato, kewpie), Pork Cheeks (with tomatillo) and sweet treats from Gilly’s Throwback Snacks to complement the day’s featured brewers, all hailing from New England: Harpoon Brewery, Rising Tide Brewing, Notch Brewing, Narragansett Beer, Downeast Cider House, Cisco Brewers and Peak Organic Brewing. On the music side, Tweed River Music Festival will present acts such as Bow Thayer, Josh Buckley and JMC.
WHEN: Sunday, July 26, from 4-8pm
COST: $35 per person in advance; $40 per person day-of
HOW: Advance tickets are available via HoldMyTicket.com: http://holdmyticket.com/event/214726.
MORE INFO: Reserved for ages 21+ with proper ID. Patrons under 21 admitted when accompanied by a legal guardian. This is a rain or shine event.
3) On Tuesday, August 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Paumanok Vineyards. Founded in 1983, the 127-acre estate located in Long Island, New York, is owned and operated by the Massoud family. I've visited Paumanok a couple times and think they are one of the best wineries on Long Island. This should be an excellent wine dinner and I highly recommend you check it out.
Legal Sea Foods will team up with Paumanok’s Winemaker, Kareem Massoud, to host a four-plus-course dinner featuring cuisine paired with his selections from the Paumanok vine.
The menu will be presented as follows:
HORS D’OEUVRES
Curried Scallop Tartlets, Peach Relish
Coconut Shrimp, Garam Masala Orange Marmalade
Cochinita Pulled Pork, Plantains
Paumanok Semi Dry Riesling, North Fork, 2013
FIRST COURSE
Prosciutto-Wrapped Halibut (haricot vert, feta & strawberry salad, Dijon-agave vinaigrette)
Paumanok Dry Rosé, North Fork, 2014
SECOND COURSE
Fish Stew (salsa verde, lobster tomalley crostini)
Paumanok Chenin Blanc, North Fork, 2014
THIRD COURSE
Pan-Seared Tuna Steak (salsa veracruzana, fragrant lime rice)
Paumanok Cabernet Franc, North Fork, 2013
DESSERT COURSE
Caramelized Peach Tart (honey mascarpone, candied almonds)
Paumanok Late Harvest Riesling, North Fork, 2012
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
4) Summer is in full swing and Terramia Ristorante is bringing Boston’s North End a $1 oyster special. Beginning Sunday, July 26,guests can enjoy an ever-changing selection of oysters at a fraction of the price. From 5pm-7pm, Sunday through Thursday, savor the flavors of New England’s best oysters, served alongside Terramia’s signature seafood, pasta and meat dishes.
Toast to the remaining summer months with selections from Terramia’s extensive wine list, from a glass of Sauvignon Blanc “Ballard Lane” ($9) to a bottle of 2013 Rose Castello Banfi “Centine” ($34). ,
For more information or to make a reservation, please call 617-523-3112.
Thursday, April 9, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) In celebration of Khmer New Year (Cambodian New Year), a three day celebration which marks the end of the harvesting season when farmers enjoy the fruits of their labor, Elephant Walk (South End) is celebrating this holiday with traditional Cambodian New Year’s specials in addition to the regular menu from April 13 to April 15.
“These are the dishes that I remember most fondly from celebrating our New Year as a child in Cambodia,” said Chef/Owner Nadsa de Montiero.
N’Sahm Chrouk (gluten free) includes natural pork belly, mung beans enrobed in coconut sticky rice, wrapped in banana leaf and steamed; served pan fried with sweet soy and Cambodian pickles ($11). Another dish, Hong Chrouk with PT Farm pork shoulder and belly braised in caramelized pepper-garlic soy broth, with hard-cooked eggs and daikon radish ($20). Lastly, try the N’Sahm Chaek, sweet banana in coconut sticky rice, wrapped in banana leaf and steamed; served warm with coconut cream, fresh coconut and toasted sesame seeds ($8.50).
For more information or to make a reservation please call (617) 247 – 1500.
2) Company Chef/Owner Will Gilson and his at Puritan & Company is celebrating Spring with the unveiling of an enhanced Puritan 2.0. The restaurant concept continues to be that of an urban farmhouse where Gilson presents seasonal, fresh cuisine deeply rooted in New England tradition but Gilson and his team have been working on some changes.
“During this tough winter, my team and I started to think of new, fun ways to invite guests back in for the spring. Now, we have a bit of spring fever and so does the restaurant. We wanted to continue our focus of always evolving and moving forward to make sure that Inman Square continues to be an exciting and innovative dining destination,” said Will Gilson.
Some of the noted additions to the Puritan & Company experience this spring include:
· Saturday Meat Market: The space next to Puritan & Company will become the Puritan Meat Market on Saturdays from noon until 2pm. It will be a takeout, quick service “pop up” concept that pays homage to a throwback of New England lunch favorites. Some of the specialties available for takeout will include: an authentic New England Grinder with cheeses, cured meats, and pickled peppers; a meatball sub; corned beef sandwich; and sausage with peppers and onions. Prices will range between $5 and $10. The Saturday Meat Market begins this Saturday.
· Sunday Spotlight on Chef de Cuisine Alex Saenz: Chef Saenz will now have his own spotlight when he takes over Sundays with his own menu influenced from his South Carolina roots. Called “Southern Sundays with Saenz”, he will create different weekly playful and traditional Southern dishes for guests to enjoy. Some of the featured dishes will include Fried Chicken, Catfish Fry, Shrimp and Grits, and many pork dishes prepared in southern-style. He will also be offering fried green tomatoes, house-made pimento cheese and sweet tea.
According to Saenz, “Southern Sundays will be my vision of how I would be cooking food if I was back home in Charleston; whimsical but staying to the roots of traditional southern cuisine, because you don't change something that is already delicious, you just put your own take on it.”
· Chef’s Tasting Menu: Puritan & Company recently started a Chef’s Choice Tasting Menu every night that will be available in both the bar and dining room. The prix-fixe dinner is $70 per person and is six courses that will be selected by Chefs Gilson and Saenz and will change nightly. The entire table must participate to order the Chef’s Choice Tasting Menu.
· Patty Melt: Without a burger on the menu for the first two years, Puritan & Company has recently added a Patty Melt to the bar menu and Sunday Brunch. It started as a special and became a secret burger for guests at the bar. Due to its popularity, it now holds a permanent position on the bar and brunch menus. The Puritan & Company Patty Melt is $16 and is made with a dry aged beef patty, topped with house-made spicy special sauce, Swiss cheese, American cheese, and homemade rye bread.
· Charcuterie Bar: Puritan & Company has re-launched and re-designed its Charcuterie Bar. The six seat area has a special menu of crudo, cheeses, charcuterie, and amaro flights. A chalkboard will prominently feature the daily specials and a leg of ham will be on display. The Charcuterie Bar will also be available for private parties to reserve for charcuterie and amaro tastings.
3) On April 28, at 7:30pm, Legal Harborside will team up with Olivier Humbrecht, Master of Wine at Domaine Zind-Humbrecht, to host an exclusive four-plus-course wine dinner. With over 100 acres of prime estate vineyards, Domaine Zind-Humbrecht is the archetype of its French region and one of the world’s greatest wine producing estates. Since 1620, the winemaking lineage has proved to last as the hallmark of each Zind-Humbrecht wine is its overriding sense of terroir: the taste of the vineyard is always clear and unmistakable.
The menu will be presented as follows:
HORS D’OEUVRES
Razor Clam Ceviche, Fava Beans, Yuzu, Breakfast Radish
Pea Soup, Meyer Lemon Froth
Fluke Sashimi, Satsuma Tangerine, Japanese Mint
Domaine Zind-Humbrecht Muscat d’Alsace, 2011
FIRST COURSE
Hamachi Crudo (coconut-curry vinaigrette, edamame, mango)
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2011
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2001
SECOND COURSE
Five-Spice Lobster Tail (baby bok choy, ginger-verjus emulsion, Thai basil)
Domaine Zind-Humbrecht Pinot Gris “Rotenberg,” 2012
Domaine Zind-Humbrecht Gewurztraminer “Turckheim,” 2012
THIRD COURSE
Tandoori King Salmon (braised chickpeas, grilled apricot, cucumber raita)
Domaine Zind-Humbrecht Riesling “Clos Hauserer,” 2009
DESSERT COURSE
Pineapple Upside-Down Cake (torched pineapple, lychee-buttermilk gelato, cardamom caramel sauce)
Domaine Zind-Humbrecht Gewurztraminer “Clos Windsbuhl,” 2011
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470 .
4) Hard Rock Cafe is celebrating spring with a new line of cocktails curated by rock legend Carlos Santana. The limited-edition beverages benefit The Milagro Foundation, a charity created by Carlos Santana in 1998 which benefits underserved and vulnerable children around the world by making grants to community-based organizations that work with children in the areas of education, health and the arts. Milagro means “miracle.” The image of children as divine miracles of light and hope, even as gifts to our lives, is the meaning of the name.
The Black Magic Press and the Maria Maria Coronita both feature Carlos Santana’s Casa Noble Crystal Tequila. The Carlos Santana limited-edition cocktails will be available at cafes around the nation beginning now through Tuesday, May 5. “I'm honored that Casa Noble and I are partnering with Hard Rock Cafe to be a part of their new spring cocktail menu,” said rock legend Carlos Santana. “Like the music of Santana, each ingredient is fresh and new with vibrant flavors that will make guests want to move and celebrate life. Like Santana and Casa Noble, Hard Rock Cafe is committed to helping people, so a portion of the proceeds from this partnership will go directly to helping children in the Las Vegas area.”
The Black Magic Press, named after one of Santana’s top hits, features Casa Noble Crystal Tequila, Hard Rock’s made from scratch margarita mix, fresh blackberries, blueberries, lime wedges and mint leaves. The unique cocktail is served in a coffee-press style vessel that infuses the fruit into the cocktail through the drinking process. Guests can also enjoy the Santana-inspired Maria Maria Coronita – made with Casa Noble Crystal Tequila, orange liqueur, mango puree, lime juice and garnished with a Coronita Extra.
1) In celebration of Khmer New Year (Cambodian New Year), a three day celebration which marks the end of the harvesting season when farmers enjoy the fruits of their labor, Elephant Walk (South End) is celebrating this holiday with traditional Cambodian New Year’s specials in addition to the regular menu from April 13 to April 15.
“These are the dishes that I remember most fondly from celebrating our New Year as a child in Cambodia,” said Chef/Owner Nadsa de Montiero.
N’Sahm Chrouk (gluten free) includes natural pork belly, mung beans enrobed in coconut sticky rice, wrapped in banana leaf and steamed; served pan fried with sweet soy and Cambodian pickles ($11). Another dish, Hong Chrouk with PT Farm pork shoulder and belly braised in caramelized pepper-garlic soy broth, with hard-cooked eggs and daikon radish ($20). Lastly, try the N’Sahm Chaek, sweet banana in coconut sticky rice, wrapped in banana leaf and steamed; served warm with coconut cream, fresh coconut and toasted sesame seeds ($8.50).
For more information or to make a reservation please call (617) 247 – 1500.
2) Company Chef/Owner Will Gilson and his at Puritan & Company is celebrating Spring with the unveiling of an enhanced Puritan 2.0. The restaurant concept continues to be that of an urban farmhouse where Gilson presents seasonal, fresh cuisine deeply rooted in New England tradition but Gilson and his team have been working on some changes.
“During this tough winter, my team and I started to think of new, fun ways to invite guests back in for the spring. Now, we have a bit of spring fever and so does the restaurant. We wanted to continue our focus of always evolving and moving forward to make sure that Inman Square continues to be an exciting and innovative dining destination,” said Will Gilson.
Some of the noted additions to the Puritan & Company experience this spring include:
· Saturday Meat Market: The space next to Puritan & Company will become the Puritan Meat Market on Saturdays from noon until 2pm. It will be a takeout, quick service “pop up” concept that pays homage to a throwback of New England lunch favorites. Some of the specialties available for takeout will include: an authentic New England Grinder with cheeses, cured meats, and pickled peppers; a meatball sub; corned beef sandwich; and sausage with peppers and onions. Prices will range between $5 and $10. The Saturday Meat Market begins this Saturday.
· Sunday Spotlight on Chef de Cuisine Alex Saenz: Chef Saenz will now have his own spotlight when he takes over Sundays with his own menu influenced from his South Carolina roots. Called “Southern Sundays with Saenz”, he will create different weekly playful and traditional Southern dishes for guests to enjoy. Some of the featured dishes will include Fried Chicken, Catfish Fry, Shrimp and Grits, and many pork dishes prepared in southern-style. He will also be offering fried green tomatoes, house-made pimento cheese and sweet tea.
According to Saenz, “Southern Sundays will be my vision of how I would be cooking food if I was back home in Charleston; whimsical but staying to the roots of traditional southern cuisine, because you don't change something that is already delicious, you just put your own take on it.”
· Chef’s Tasting Menu: Puritan & Company recently started a Chef’s Choice Tasting Menu every night that will be available in both the bar and dining room. The prix-fixe dinner is $70 per person and is six courses that will be selected by Chefs Gilson and Saenz and will change nightly. The entire table must participate to order the Chef’s Choice Tasting Menu.
· Patty Melt: Without a burger on the menu for the first two years, Puritan & Company has recently added a Patty Melt to the bar menu and Sunday Brunch. It started as a special and became a secret burger for guests at the bar. Due to its popularity, it now holds a permanent position on the bar and brunch menus. The Puritan & Company Patty Melt is $16 and is made with a dry aged beef patty, topped with house-made spicy special sauce, Swiss cheese, American cheese, and homemade rye bread.
· Charcuterie Bar: Puritan & Company has re-launched and re-designed its Charcuterie Bar. The six seat area has a special menu of crudo, cheeses, charcuterie, and amaro flights. A chalkboard will prominently feature the daily specials and a leg of ham will be on display. The Charcuterie Bar will also be available for private parties to reserve for charcuterie and amaro tastings.
3) On April 28, at 7:30pm, Legal Harborside will team up with Olivier Humbrecht, Master of Wine at Domaine Zind-Humbrecht, to host an exclusive four-plus-course wine dinner. With over 100 acres of prime estate vineyards, Domaine Zind-Humbrecht is the archetype of its French region and one of the world’s greatest wine producing estates. Since 1620, the winemaking lineage has proved to last as the hallmark of each Zind-Humbrecht wine is its overriding sense of terroir: the taste of the vineyard is always clear and unmistakable.
The menu will be presented as follows:
HORS D’OEUVRES
Razor Clam Ceviche, Fava Beans, Yuzu, Breakfast Radish
Pea Soup, Meyer Lemon Froth
Fluke Sashimi, Satsuma Tangerine, Japanese Mint
Domaine Zind-Humbrecht Muscat d’Alsace, 2011
FIRST COURSE
Hamachi Crudo (coconut-curry vinaigrette, edamame, mango)
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2011
Domaine Zind-Humbrecht Riesling “Herrenweg de Turckheim,” 2001
SECOND COURSE
Five-Spice Lobster Tail (baby bok choy, ginger-verjus emulsion, Thai basil)
Domaine Zind-Humbrecht Pinot Gris “Rotenberg,” 2012
Domaine Zind-Humbrecht Gewurztraminer “Turckheim,” 2012
THIRD COURSE
Tandoori King Salmon (braised chickpeas, grilled apricot, cucumber raita)
Domaine Zind-Humbrecht Riesling “Clos Hauserer,” 2009
DESSERT COURSE
Pineapple Upside-Down Cake (torched pineapple, lychee-buttermilk gelato, cardamom caramel sauce)
Domaine Zind-Humbrecht Gewurztraminer “Clos Windsbuhl,” 2011
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470 .
4) Hard Rock Cafe is celebrating spring with a new line of cocktails curated by rock legend Carlos Santana. The limited-edition beverages benefit The Milagro Foundation, a charity created by Carlos Santana in 1998 which benefits underserved and vulnerable children around the world by making grants to community-based organizations that work with children in the areas of education, health and the arts. Milagro means “miracle.” The image of children as divine miracles of light and hope, even as gifts to our lives, is the meaning of the name.
The Black Magic Press and the Maria Maria Coronita both feature Carlos Santana’s Casa Noble Crystal Tequila. The Carlos Santana limited-edition cocktails will be available at cafes around the nation beginning now through Tuesday, May 5. “I'm honored that Casa Noble and I are partnering with Hard Rock Cafe to be a part of their new spring cocktail menu,” said rock legend Carlos Santana. “Like the music of Santana, each ingredient is fresh and new with vibrant flavors that will make guests want to move and celebrate life. Like Santana and Casa Noble, Hard Rock Cafe is committed to helping people, so a portion of the proceeds from this partnership will go directly to helping children in the Las Vegas area.”
The Black Magic Press, named after one of Santana’s top hits, features Casa Noble Crystal Tequila, Hard Rock’s made from scratch margarita mix, fresh blackberries, blueberries, lime wedges and mint leaves. The unique cocktail is served in a coffee-press style vessel that infuses the fruit into the cocktail through the drinking process. Guests can also enjoy the Santana-inspired Maria Maria Coronita – made with Casa Noble Crystal Tequila, orange liqueur, mango puree, lime juice and garnished with a Coronita Extra.
Thursday, March 26, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) Tavern Road will soon be turning two years old and it's time to celebrate. On Tuesday, March 31, starting at ^:30pm, the restaurant is throwing a birthday bash, complete with guest chefs, a six-course menu and an after party (which starts at 11pm).
A few of the highlights of Chef Louis DiBiccari's street food inspired menu include:
--Grilled chicken and black truffle skewers with potato and shallots
--Spicy raw beef lettuce wrap with chili-lime spicy peanuts
--Vegetarian beans and puffed rice with fried chickpea vermicelli and chutney, finished with steamed and fried sausage
Guest Chefs:
Ashley Abodeely of NoMad Hotel, NYC
Chris Gould of Central Provisions, Portland ME
Matthew Gaudet of West Bridge, Cambridge
Alex Crabb of ASTA, Boston
Jiho Kim of The Modern, NYC
Cost: $85 per person; tickets available for purchase on Eventbrite https://www.eventbrite.com/e/tavern-road-turns-2-a-guest-chef-anniversary-dinner-tickets-15945471334
2) Bob’s Clam Hut is hitting the road, leaving Kittery’s US 1 for One Kendall Square in their first-ever pop-up event at Belly Wine Bar in Cambridge. Belly’s patio will be transformed into a Cambridge-style clam shack experience with Bob’s serving up seafood favorites fresh out of the fryer alongside wine selections from Belly’s Liz Vilardi (a snappy summer white and the 2015 debut of a rare Txakoli) and Narragansett Beer’s summer brews.
Ticket includes the choice of Bob’s Clam Roll, Oyster Roll or Lobster Roll and one of these cold adult beverages
· Narragansett Summer Ale
· Haut Marine Côtes de Gascogne
· Trabanco Astirian Cider
Available for purchase:
· Clam Roll - $14
· Oyster Roll - $14
· Lobster Roll - $14
· Hand Breaded Onion Rings - $6
· Clam Chowder - $6
· Trabanco Astirian Cider - $6/glass
· Haut Marine Cotes de Gascogne - $7/glass
· Narragansett Summer Ale - $5/can
· Ameztoi Txakolina Rosado (2015 season debut!) - $13/pint
· Maine Beer Co. Peeper Ale - $8/pint
WHEN: Thursday, April 30, 5pm-9pm. This is a rain or shine event.
PRICE: $19/person includes choice of Bob’s Roll (Clam Roll, Oyster Roll, Lobster Roll) along with choice of glass of wine, cider or beer; additional food and drink available a la carte. Please remember to tip your server.
TICKETS: everyBELLYwantsBOBS.eventbrite.com
3) On April 4, at 2pm, Brass Union will host the fifth annual Music vs. Cancer event to benefit the Dana-Farber Cancer Institute. For the first time, Brass Union will feature live music entertainment provided by B3 Kings, a Boston-bred funk and jazz band, in addition to other acts and deejays. Brass Union will dish out complimentary appetizers and there will be a silent action, door prize and a 50/50 raffle. For those looking to get their game on, there will be a charity shuffleboard tournament.
Brass Union’s Music Curator, Jeff Wallace, will be spearheading the fundraiser. Wallace’s mother, Eileen, is a breast cancer survivor who has been cancer-free for 11 years. A cause close to everyone’s hearts, the donations will help supplement Eileen’s fundraising initiatives for Dana-Farber Cancer Institute as she prepares to run her 6th Boston Marathon.
COST: $10 onsite donation to the Dana-Farber Cancer Institute
4) On Wednesday, April 15, at 7pm, guests will take a virtual culinary wine tour of Argentina at Beacon Hill Hotel & Bistro’s spring wine dinner. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.
Beginning at 7pm, diners are invited to visit all four regions without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region expanding the history, curiosities and nuances of each selection. During this educational dinner guests will sample wines from regions across Argentina. In addition to the wines, the dinner will showcase the culinary artistry of BHHB’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.
This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines, a four-course dinner and Cecilia's and Tracy's good cheer, humor and expertise. Reservations are encouraged as the event will sell out fast.
COST: $65 Per Person (tax and gratuity not included),
Reservations are necessary. Please call 617-723-7575.
5) Pastoral Chef/Owner Todd Winer invites guests to learn authentic Italian cooking techniques during his Todd Teaches cooking classes which will take place monthly on designated Sundays.
The next Todd Teaches Sunday School class in April will take place on Sunday, April 19 from 4pm- 5:30pm and the first theme is Meatball Madness. Students will learn the basics behind making meatballs. The class is $40 per person and includes wine, samples of the finished dishes, and recipe cards to take home. Space is limited and can be reserved by logging onto Eventbrite.com.
Monthly classes will take place on select Sundays and upcoming themes include:
--Cooking With Mama- May 10th
--Vegetables Steal the Show- June 14th
--Fish Feast- Italian fish prepared in Neapolitan style
--Knife Skills- how to properly carve poultry, filet fish, chopping vegetables
--Italian Casseroles- Learn how to make Lasagna, Mac and Cheese & Eggplant Parmesan
For more information and reservations, please call (617) 345-0005 or visit www.eventbrite.com.
6) Bergamot Chefs Keith Pooler and Dan Bazzinotti along with Beverage Director Kai Gagnon and GM Servio Garcia celebrate Bergamot’s five year anniversary by bringing back the opening menu for two weeks. You can enjoy a prix-fixe format with three courses for $44 which includes a selection of an appetizer, entrée and dessert from the original menu when Bergamot debuted on April 1, 2010. The two week period starts April 1, 2015 and continues to April 15.
The original menu includes:
Appetizers
Sunchoke Bisque
Duck, Duck, Duck
Fresh Sardines
Pea Green Salad
Baby Roasted Beets
Tuna Carpaccio
Pan-Seared Quail
Chilled Maine Shrimp Salad
Entrees
Pan-Seared Monkfish Medallions
Roasted Lamb Loin
Egg-Battered East Coast Halibut
Braised Rabbit Leg
Pork Tenderloin
Grilled Flat Iron Steak
Pan-Seared Sea Scallops
Herb Roasted Giannone Chicken
Desserts
Meyer Lemon Steamed Pudding
Pistachio Baklava
Carrot Cake
Guajillo Chili Chocolate Pave
For reservations, please call 617-576-7700.
7) Since 2009, Alpine Restaurant Group has been an integral part of Davis Square with three restaurants that put a playful, contemporary spin on global flavors. This spring, Posto, The Painted Burro and Rosebud American Kitchen & Bar will extend their influence beyond their dining rooms and into guests’ kitchens with monthly classes teaching how to recreate signature menu items from each restaurant at home. The interactive classes offer attendees of all skill levels a unique peek inside some of Davis’ top restaurants and the opportunity to learn firsthand from Joe Cassinelli, Alpine Restaurant Group’s Founder and Executive Chef of The Painted Burro and Posto, and John Delpha, Chef/Partner of Rosebud, while spending a Saturday afternoon cooking (and eating) up a storm.
The topics include:
Derby-Day Eats at Rosebud American Kitchen & Bar
April 25 at 3PM, $55
As the unofficial kickoff to spring, the Kentucky Derby not only means oversized hats and racehorses, but a reason to bust out the grill and Julep cups for al fresco celebrating. To help ease the transition from winter stews to smoked meats, John Delpha will give guests an in-depth lesson on proper brining procedures and how to make the perfect smoked pork chops at home. All followed by a well-deserved demo on building a classic Mint Julep – a seasonal must-have for backyard cookouts and Derby-themed celebrations.
Festive Summer Dishes at The Painted Burro
May 16 at 3PM, $55
Joe Cassinelli will transport guests to the Mexican border, no passports required, with interactive instruction on crafting superb guacamole, salsa, fresh tortillas and fish tacos – the perfect way to prep guests for a Memorial Day weekend bash. After taking the heat in the kitchen, guests will drink in a lesson on mixing the Burro’s signature margaritas at-home.
Summer Entertaining Basics at Posto
June 20 at 3PM, $55
Italian hospitality comes to Davis Square as Joe Cassinelli leads guests through an engaging class covering simple summer dishes that are perfect for attendees’ next soiree. The class will focus on shareable dishes like traditional bruschetta, wood-fired pizzas and, of course, batched sangria.
BBQ 101 at Rosebud American Kitchen & Bar
July 18 at 3PM, $55
With backyard cookout season in full-swing, John Delpha will provide guests a hands-on lesson covering all things BBQ – from the basics of grill maintenance to proper meat prep and more. Guests will also learn how to grill up the perfect flatbread and concoct a refreshing Blackberry Bourbon Smash – sure to be a hit at their next cookout.
Holding on to the Flavors of Summer at The Painted Burro
August 22, 2015, 3PM, $55
With summer coming to a close, Joe Cassinelli will help guests savor the remainders of the season by teaching them to recreate the restaurant’s ceviches and whole fish Veracruzana at home. A tutorial on Paloma cocktails – a zippy blend of grapefruit and tequila – caps off the late-summer feast.
TICKETS: Classes can be purchased a la carte for $55 or in a package of two ($100), three ($150), four ($200) or all five ($250), available at https://www.eventbrite.com/e/in-the-kitchen-with-alpine-restaurant-group-tickets-16252563856.
INFO: For more information, call 617-776-0005.
8) Starting April 1st, Chef Louie DiBiccari’s internationally inspired TR Street Foods concept will cross the border from annexed fast-casual space to the restaurant’s main dining room. The new dinner menu is dominated by playful yet sophisticated plates that riff on classic street food flavors. Prepared with finesse and thoughtfully presented, these distinctive dishes are meant to be shared with friends and best paired with cocktails created especially for the occasion.
Menu highlights include:
· Porchetta Flatbread with broccolini, charmoula, fried egg ($12)
· TR Hot Dog with French’s mustard, shaved onion, relish ($10)
· Lamb Meatball Shwarma, Arugula, Cucumber, Yogurt, Harissa ($16)
· Crab Dumplings, Ramen Broth, Mushrooms, Scallions ($14)
WHEN: April 1st – April 30
COST: Vegetable: $5 to $12; Fish: $6-$22; Meat: $8-$24
1) Tavern Road will soon be turning two years old and it's time to celebrate. On Tuesday, March 31, starting at ^:30pm, the restaurant is throwing a birthday bash, complete with guest chefs, a six-course menu and an after party (which starts at 11pm).
A few of the highlights of Chef Louis DiBiccari's street food inspired menu include:
--Grilled chicken and black truffle skewers with potato and shallots
--Spicy raw beef lettuce wrap with chili-lime spicy peanuts
--Vegetarian beans and puffed rice with fried chickpea vermicelli and chutney, finished with steamed and fried sausage
Guest Chefs:
Ashley Abodeely of NoMad Hotel, NYC
Chris Gould of Central Provisions, Portland ME
Matthew Gaudet of West Bridge, Cambridge
Alex Crabb of ASTA, Boston
Jiho Kim of The Modern, NYC
Cost: $85 per person; tickets available for purchase on Eventbrite https://www.eventbrite.com/e/tavern-road-turns-2-a-guest-chef-anniversary-dinner-tickets-15945471334
2) Bob’s Clam Hut is hitting the road, leaving Kittery’s US 1 for One Kendall Square in their first-ever pop-up event at Belly Wine Bar in Cambridge. Belly’s patio will be transformed into a Cambridge-style clam shack experience with Bob’s serving up seafood favorites fresh out of the fryer alongside wine selections from Belly’s Liz Vilardi (a snappy summer white and the 2015 debut of a rare Txakoli) and Narragansett Beer’s summer brews.
Ticket includes the choice of Bob’s Clam Roll, Oyster Roll or Lobster Roll and one of these cold adult beverages
· Narragansett Summer Ale
· Haut Marine Côtes de Gascogne
· Trabanco Astirian Cider
Available for purchase:
· Clam Roll - $14
· Oyster Roll - $14
· Lobster Roll - $14
· Hand Breaded Onion Rings - $6
· Clam Chowder - $6
· Trabanco Astirian Cider - $6/glass
· Haut Marine Cotes de Gascogne - $7/glass
· Narragansett Summer Ale - $5/can
· Ameztoi Txakolina Rosado (2015 season debut!) - $13/pint
· Maine Beer Co. Peeper Ale - $8/pint
WHEN: Thursday, April 30, 5pm-9pm. This is a rain or shine event.
PRICE: $19/person includes choice of Bob’s Roll (Clam Roll, Oyster Roll, Lobster Roll) along with choice of glass of wine, cider or beer; additional food and drink available a la carte. Please remember to tip your server.
TICKETS: everyBELLYwantsBOBS.eventbrite.com
3) On April 4, at 2pm, Brass Union will host the fifth annual Music vs. Cancer event to benefit the Dana-Farber Cancer Institute. For the first time, Brass Union will feature live music entertainment provided by B3 Kings, a Boston-bred funk and jazz band, in addition to other acts and deejays. Brass Union will dish out complimentary appetizers and there will be a silent action, door prize and a 50/50 raffle. For those looking to get their game on, there will be a charity shuffleboard tournament.
Brass Union’s Music Curator, Jeff Wallace, will be spearheading the fundraiser. Wallace’s mother, Eileen, is a breast cancer survivor who has been cancer-free for 11 years. A cause close to everyone’s hearts, the donations will help supplement Eileen’s fundraising initiatives for Dana-Farber Cancer Institute as she prepares to run her 6th Boston Marathon.
COST: $10 onsite donation to the Dana-Farber Cancer Institute
4) On Wednesday, April 15, at 7pm, guests will take a virtual culinary wine tour of Argentina at Beacon Hill Hotel & Bistro’s spring wine dinner. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.
Beginning at 7pm, diners are invited to visit all four regions without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region expanding the history, curiosities and nuances of each selection. During this educational dinner guests will sample wines from regions across Argentina. In addition to the wines, the dinner will showcase the culinary artistry of BHHB’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.
This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines, a four-course dinner and Cecilia's and Tracy's good cheer, humor and expertise. Reservations are encouraged as the event will sell out fast.
COST: $65 Per Person (tax and gratuity not included),
Reservations are necessary. Please call 617-723-7575.
5) Pastoral Chef/Owner Todd Winer invites guests to learn authentic Italian cooking techniques during his Todd Teaches cooking classes which will take place monthly on designated Sundays.
The next Todd Teaches Sunday School class in April will take place on Sunday, April 19 from 4pm- 5:30pm and the first theme is Meatball Madness. Students will learn the basics behind making meatballs. The class is $40 per person and includes wine, samples of the finished dishes, and recipe cards to take home. Space is limited and can be reserved by logging onto Eventbrite.com.
Monthly classes will take place on select Sundays and upcoming themes include:
--Cooking With Mama- May 10th
--Vegetables Steal the Show- June 14th
--Fish Feast- Italian fish prepared in Neapolitan style
--Knife Skills- how to properly carve poultry, filet fish, chopping vegetables
--Italian Casseroles- Learn how to make Lasagna, Mac and Cheese & Eggplant Parmesan
For more information and reservations, please call (617) 345-0005 or visit www.eventbrite.com.
6) Bergamot Chefs Keith Pooler and Dan Bazzinotti along with Beverage Director Kai Gagnon and GM Servio Garcia celebrate Bergamot’s five year anniversary by bringing back the opening menu for two weeks. You can enjoy a prix-fixe format with three courses for $44 which includes a selection of an appetizer, entrée and dessert from the original menu when Bergamot debuted on April 1, 2010. The two week period starts April 1, 2015 and continues to April 15.
The original menu includes:
Appetizers
Sunchoke Bisque
Duck, Duck, Duck
Fresh Sardines
Pea Green Salad
Baby Roasted Beets
Tuna Carpaccio
Pan-Seared Quail
Chilled Maine Shrimp Salad
Entrees
Pan-Seared Monkfish Medallions
Roasted Lamb Loin
Egg-Battered East Coast Halibut
Braised Rabbit Leg
Pork Tenderloin
Grilled Flat Iron Steak
Pan-Seared Sea Scallops
Herb Roasted Giannone Chicken
Desserts
Meyer Lemon Steamed Pudding
Pistachio Baklava
Carrot Cake
Guajillo Chili Chocolate Pave
For reservations, please call 617-576-7700.
7) Since 2009, Alpine Restaurant Group has been an integral part of Davis Square with three restaurants that put a playful, contemporary spin on global flavors. This spring, Posto, The Painted Burro and Rosebud American Kitchen & Bar will extend their influence beyond their dining rooms and into guests’ kitchens with monthly classes teaching how to recreate signature menu items from each restaurant at home. The interactive classes offer attendees of all skill levels a unique peek inside some of Davis’ top restaurants and the opportunity to learn firsthand from Joe Cassinelli, Alpine Restaurant Group’s Founder and Executive Chef of The Painted Burro and Posto, and John Delpha, Chef/Partner of Rosebud, while spending a Saturday afternoon cooking (and eating) up a storm.
The topics include:
Derby-Day Eats at Rosebud American Kitchen & Bar
April 25 at 3PM, $55
As the unofficial kickoff to spring, the Kentucky Derby not only means oversized hats and racehorses, but a reason to bust out the grill and Julep cups for al fresco celebrating. To help ease the transition from winter stews to smoked meats, John Delpha will give guests an in-depth lesson on proper brining procedures and how to make the perfect smoked pork chops at home. All followed by a well-deserved demo on building a classic Mint Julep – a seasonal must-have for backyard cookouts and Derby-themed celebrations.
Festive Summer Dishes at The Painted Burro
May 16 at 3PM, $55
Joe Cassinelli will transport guests to the Mexican border, no passports required, with interactive instruction on crafting superb guacamole, salsa, fresh tortillas and fish tacos – the perfect way to prep guests for a Memorial Day weekend bash. After taking the heat in the kitchen, guests will drink in a lesson on mixing the Burro’s signature margaritas at-home.
Summer Entertaining Basics at Posto
June 20 at 3PM, $55
Italian hospitality comes to Davis Square as Joe Cassinelli leads guests through an engaging class covering simple summer dishes that are perfect for attendees’ next soiree. The class will focus on shareable dishes like traditional bruschetta, wood-fired pizzas and, of course, batched sangria.
BBQ 101 at Rosebud American Kitchen & Bar
July 18 at 3PM, $55
With backyard cookout season in full-swing, John Delpha will provide guests a hands-on lesson covering all things BBQ – from the basics of grill maintenance to proper meat prep and more. Guests will also learn how to grill up the perfect flatbread and concoct a refreshing Blackberry Bourbon Smash – sure to be a hit at their next cookout.
Holding on to the Flavors of Summer at The Painted Burro
August 22, 2015, 3PM, $55
With summer coming to a close, Joe Cassinelli will help guests savor the remainders of the season by teaching them to recreate the restaurant’s ceviches and whole fish Veracruzana at home. A tutorial on Paloma cocktails – a zippy blend of grapefruit and tequila – caps off the late-summer feast.
TICKETS: Classes can be purchased a la carte for $55 or in a package of two ($100), three ($150), four ($200) or all five ($250), available at https://www.eventbrite.com/e/in-the-kitchen-with-alpine-restaurant-group-tickets-16252563856.
INFO: For more information, call 617-776-0005.
8) Starting April 1st, Chef Louie DiBiccari’s internationally inspired TR Street Foods concept will cross the border from annexed fast-casual space to the restaurant’s main dining room. The new dinner menu is dominated by playful yet sophisticated plates that riff on classic street food flavors. Prepared with finesse and thoughtfully presented, these distinctive dishes are meant to be shared with friends and best paired with cocktails created especially for the occasion.
Menu highlights include:
· Porchetta Flatbread with broccolini, charmoula, fried egg ($12)
· TR Hot Dog with French’s mustard, shaved onion, relish ($10)
· Lamb Meatball Shwarma, Arugula, Cucumber, Yogurt, Harissa ($16)
· Crab Dumplings, Ramen Broth, Mushrooms, Scallions ($14)
WHEN: April 1st – April 30
COST: Vegetable: $5 to $12; Fish: $6-$22; Meat: $8-$24
Thursday, October 2, 2014
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On Friday, November 7, from 6:30pm-9:30pm, Rock the Boat will be hosting a fund raiser to support the Northwest Atlantic Marine Alliance (NAMA). The event will be held at the Center for Arts at the Armory, 191 Highland Avenue, Somerville. The event is a tasting and music event that will highlight local-dayboat seafood tastings from area restaurants, live music, chef demo, a fisheries and ocean-focused art exhibit, raffle, and an auction.
The evening will be joined by folk rock singer-songwriter Chelsea Berry, currently touring with Livingston Taylor, and the Bob Marley tribute reggae band, Hope Road, whose lead singer is a commercial fisherman.
NAMA works with coastal communities that depend on fishing to protect our marine environment, strengthen local leadership, and give voice to independent, community based fishermen. NAMA advocates for policies that advance social, economic, and environmental justice throughout the entire seafood value chain.
COST: $40 per adult, $20 for children under 18
Ticket includes food samples, a free beverage or drink (beer/wine); cash bar available
Children under 6 free
AGES: All Ages; 21+ for free beer and wine drink
2) Located in Somerville’s Union Square, Brass Union is debuting their first seasonal menu change highlighting local bounty. Designed by Executive Chef Jon Kopacz, the new carte du jour at this eatery and interactive lounge will dish out autumn delights brimming with ingredients from the area’s local farmers markets and purveyors.
For soups and salads, seasonal options include the Celery Root Soup (crispy parsnip - $7), Baby Spinach Salad (pickled baby beets, savory granola, Great Hills blue cheese - $8) and Grilled Cheese & Tomato Soup (jack cheese, fig jam, greens - $11).
There is also an array of sharable dishes, including the Mushroom Toast (wild mushrooms, lightly poached egg yolk, Bloody Mary vin, toast - $10), Cod Cakes (fresh local cod with no filler, citrus aioli, fennel, garlic, blistered tomato, olive - $10), Roasted Parsnips (parsnip puree, arugula & pine nut salad, hard cider reduction - $10), Sautéed Calamari (spicy Italian sausage, fava beans, Swiss chard, bread crumbs - $10) and Jerk Chicken Thighs (roasted cauliflower, curry coconut milk - $10).
For fresh pasta selections, Chef Kopacz will feature the Drumlin Farms Sunshine Squash Ravioli (creamed corn, sage - $10) and Fettuccini (pasta, late summer succotash, corn, fava beans, tomato – half: $11; full: $16). Heartier entrees include the new Grilled Lamb Sirloin (stewed French flageolet beans, lamb bacon, roasted turnips, mustard greens - $18) as well as seasonally refreshed dishes like the Market Fish (grilled eggplant, beluga lentils, baby carrots, yogurt sauce - $14) and Roast Chicken Breast (grape risotto, Chinese broccoli, Concord grape jus - $16).
Chef Kopacz will continue to serve up additional signature favorites, including the Choripán (Argentinian-style chorizo “hotdog,” chimichurri, Portuguese pop - $5), the Vegan Plate (Chef’s selections - $10), Lobster Pappardelle (grilled lobster, fresh pasta, roasted tomato, English peas – half: $12; full: $20), Grilled Pork Loin Sandwich (chile, arugula, kewpie, black pepper, herbed house-cut fries - $13), a Cheeseburger (grass-fed beef, Cabot cheddar, onion marmalade, green aioli, house-cut fries - $14) and Steak Frites (7oz. sirloin, porcini butter, herbed house-cut fries, petite salad, béarnaise - $18).
3) Red Heat Tavern is kicking off the fall season with a new Executive Chef and a new seasonal menu. Red Heat Tavern debuted in Wilmington during spring 2014 and is locally owned and operated by Burtons Grill restaurant group. Red Heat Tavern now showcases the talents of Executive Chef Alan Frati and his reimagined menu that is fueled by fire and flavor.
Chef Frati’s new menu utilizes the restaurant’s state of the art Josper Charcoal Broiler Oven by Wood Stone. The Josper’s variable high heat and smoke control generates a unique flavor that has made the oven an in-demand item for world class kitchens like Gordon Ramsay’s The Savoy Grill in London and Hakkasan in Miami and London. Red Heat Tavern is the only restaurant in Massachusetts, and only one of three in New England, where guests can enjoy food cooked in the Josper’s unique style, combining traditional European charcoal cooking technique with state-of-the-art construction.
“The Josper by Wood Stone is at the core of the Red Heat Tavern menu, as nearly all menu items pass through the specialized oven at one point or another,” said Executive Chef Alan Frati. “Our talented culinary team is able to harness the oven’s heat to cook fresh ingredients at different temperatures with varying levels of smokiness, giving the perfect amount of flame-kissed nuance to everything from prime cuts of proteins and caramelized vegetables to sauces and even desserts. This method of cooking is an art to be mastered as the wood and charcoal must be tended to throughout the day to achieve the best results. The culinary team’s dedication to mastering this very special oven allows us to harness the simplicity of fire to produce unparalleled flavor.”
The Red Heat Tavern kitchen cooks all dishes from scratch using seasonal, fresh ingredients. Highlights of the menu include: Mesquite Smoked Wings that are smoked slow and low and served with Buffalo style sauce or with sweet Thai chili sauce; the Farmhouse Burger with American cheese, bacon horseradish mayo, Applewood-smoked bacon, and a sunny-side-up egg on thick-cut toast; the Turkey Pot Pie with roasted root vegetables and roasted turkey in a savory gravy topped with a flaky herb-parmesan crust; Fire Roasted Meatloaf with ground beef, veal and pork blended with smoked cheddar, homemade ketchup, mashed potatoes, green beans and BBQ gravy; Blackened Chicken Alfredo with mesquite chicken, chipotle and red peppers, cheddar cheese, sour cream and fire roasted salsa verde; and Kettle Chip Baked Cod with tomato beurre blanc, jasmine rice and spinach. A children’s menu offers fun, nutritious options designed to please even the pickiest of palates. Additionally, Red Heat Tavern takes careful consideration when preparing menu items for those with dietary restrictions and sensitivities.
At Red Heat Tavern, an extensive selection of craft beers and unique spins on classic cocktails complement the bold cuisine. Guests can enjoy everything from a selection of 14 seasonal rotating drafts to over 37 selections of bottles and cans which include a unique, ever changing list of large format beers. Classic craft cocktails abound on the drink list, as well as signature Red Heat Tavern standbys such as the Lowell Street Punch, Red Heat Tavern Sangria and Tavern Mules. For those guests who want to combine the best of both beer and liquor, revolving selections of innovative on-trend beer cocktails are also available. Additionally, an approachable list of sparkling, red and white wines are available by the glass and by the bottle.
1) On Friday, November 7, from 6:30pm-9:30pm, Rock the Boat will be hosting a fund raiser to support the Northwest Atlantic Marine Alliance (NAMA). The event will be held at the Center for Arts at the Armory, 191 Highland Avenue, Somerville. The event is a tasting and music event that will highlight local-dayboat seafood tastings from area restaurants, live music, chef demo, a fisheries and ocean-focused art exhibit, raffle, and an auction.
The evening will be joined by folk rock singer-songwriter Chelsea Berry, currently touring with Livingston Taylor, and the Bob Marley tribute reggae band, Hope Road, whose lead singer is a commercial fisherman.
NAMA works with coastal communities that depend on fishing to protect our marine environment, strengthen local leadership, and give voice to independent, community based fishermen. NAMA advocates for policies that advance social, economic, and environmental justice throughout the entire seafood value chain.
COST: $40 per adult, $20 for children under 18
Ticket includes food samples, a free beverage or drink (beer/wine); cash bar available
Children under 6 free
AGES: All Ages; 21+ for free beer and wine drink
2) Located in Somerville’s Union Square, Brass Union is debuting their first seasonal menu change highlighting local bounty. Designed by Executive Chef Jon Kopacz, the new carte du jour at this eatery and interactive lounge will dish out autumn delights brimming with ingredients from the area’s local farmers markets and purveyors.
For soups and salads, seasonal options include the Celery Root Soup (crispy parsnip - $7), Baby Spinach Salad (pickled baby beets, savory granola, Great Hills blue cheese - $8) and Grilled Cheese & Tomato Soup (jack cheese, fig jam, greens - $11).
There is also an array of sharable dishes, including the Mushroom Toast (wild mushrooms, lightly poached egg yolk, Bloody Mary vin, toast - $10), Cod Cakes (fresh local cod with no filler, citrus aioli, fennel, garlic, blistered tomato, olive - $10), Roasted Parsnips (parsnip puree, arugula & pine nut salad, hard cider reduction - $10), Sautéed Calamari (spicy Italian sausage, fava beans, Swiss chard, bread crumbs - $10) and Jerk Chicken Thighs (roasted cauliflower, curry coconut milk - $10).
For fresh pasta selections, Chef Kopacz will feature the Drumlin Farms Sunshine Squash Ravioli (creamed corn, sage - $10) and Fettuccini (pasta, late summer succotash, corn, fava beans, tomato – half: $11; full: $16). Heartier entrees include the new Grilled Lamb Sirloin (stewed French flageolet beans, lamb bacon, roasted turnips, mustard greens - $18) as well as seasonally refreshed dishes like the Market Fish (grilled eggplant, beluga lentils, baby carrots, yogurt sauce - $14) and Roast Chicken Breast (grape risotto, Chinese broccoli, Concord grape jus - $16).
Chef Kopacz will continue to serve up additional signature favorites, including the Choripán (Argentinian-style chorizo “hotdog,” chimichurri, Portuguese pop - $5), the Vegan Plate (Chef’s selections - $10), Lobster Pappardelle (grilled lobster, fresh pasta, roasted tomato, English peas – half: $12; full: $20), Grilled Pork Loin Sandwich (chile, arugula, kewpie, black pepper, herbed house-cut fries - $13), a Cheeseburger (grass-fed beef, Cabot cheddar, onion marmalade, green aioli, house-cut fries - $14) and Steak Frites (7oz. sirloin, porcini butter, herbed house-cut fries, petite salad, béarnaise - $18).
3) Red Heat Tavern is kicking off the fall season with a new Executive Chef and a new seasonal menu. Red Heat Tavern debuted in Wilmington during spring 2014 and is locally owned and operated by Burtons Grill restaurant group. Red Heat Tavern now showcases the talents of Executive Chef Alan Frati and his reimagined menu that is fueled by fire and flavor.
Chef Frati’s new menu utilizes the restaurant’s state of the art Josper Charcoal Broiler Oven by Wood Stone. The Josper’s variable high heat and smoke control generates a unique flavor that has made the oven an in-demand item for world class kitchens like Gordon Ramsay’s The Savoy Grill in London and Hakkasan in Miami and London. Red Heat Tavern is the only restaurant in Massachusetts, and only one of three in New England, where guests can enjoy food cooked in the Josper’s unique style, combining traditional European charcoal cooking technique with state-of-the-art construction.
“The Josper by Wood Stone is at the core of the Red Heat Tavern menu, as nearly all menu items pass through the specialized oven at one point or another,” said Executive Chef Alan Frati. “Our talented culinary team is able to harness the oven’s heat to cook fresh ingredients at different temperatures with varying levels of smokiness, giving the perfect amount of flame-kissed nuance to everything from prime cuts of proteins and caramelized vegetables to sauces and even desserts. This method of cooking is an art to be mastered as the wood and charcoal must be tended to throughout the day to achieve the best results. The culinary team’s dedication to mastering this very special oven allows us to harness the simplicity of fire to produce unparalleled flavor.”
The Red Heat Tavern kitchen cooks all dishes from scratch using seasonal, fresh ingredients. Highlights of the menu include: Mesquite Smoked Wings that are smoked slow and low and served with Buffalo style sauce or with sweet Thai chili sauce; the Farmhouse Burger with American cheese, bacon horseradish mayo, Applewood-smoked bacon, and a sunny-side-up egg on thick-cut toast; the Turkey Pot Pie with roasted root vegetables and roasted turkey in a savory gravy topped with a flaky herb-parmesan crust; Fire Roasted Meatloaf with ground beef, veal and pork blended with smoked cheddar, homemade ketchup, mashed potatoes, green beans and BBQ gravy; Blackened Chicken Alfredo with mesquite chicken, chipotle and red peppers, cheddar cheese, sour cream and fire roasted salsa verde; and Kettle Chip Baked Cod with tomato beurre blanc, jasmine rice and spinach. A children’s menu offers fun, nutritious options designed to please even the pickiest of palates. Additionally, Red Heat Tavern takes careful consideration when preparing menu items for those with dietary restrictions and sensitivities.
At Red Heat Tavern, an extensive selection of craft beers and unique spins on classic cocktails complement the bold cuisine. Guests can enjoy everything from a selection of 14 seasonal rotating drafts to over 37 selections of bottles and cans which include a unique, ever changing list of large format beers. Classic craft cocktails abound on the drink list, as well as signature Red Heat Tavern standbys such as the Lowell Street Punch, Red Heat Tavern Sangria and Tavern Mules. For those guests who want to combine the best of both beer and liquor, revolving selections of innovative on-trend beer cocktails are also available. Additionally, an approachable list of sparkling, red and white wines are available by the glass and by the bottle.
Thursday, July 10, 2014
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On Sunday, July 27, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington is collaborating with New England’s very own root beer company, Tower Root Beer, for the 3rd annual Root Beer Dinner, celebrating Tower’s 100-year-old classic soda recipe.
Founded in Somerville in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.
Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. Over 30 years, Tower’s recipe sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.
Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, prix fixe dinner by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat.
COST: $34 per person/ $14 for optional cocktail pairing
Reservations are required and can be made by calling Tryst at 781-641-2227.
2) As part of his continued involvement with Chefs Collaborative, Chef Michael Leviton of Lumière Restaurant will host a rare Alaskan salmon event featuring American Catch author Paul Greenberg and the Bristol Bay Regional Seafood Development Association (BBRSDA). Guests will have a chance to enjoy multiple courses of fresh Bristol Bay sockeye salmon – flown in from the remote waters of Bristol Bay, Alaska – served with Lumière Restaurant signature creative seasonal accompaniments. Throughout the meal, New York Times bestselling author Paul Greenberg (Four Fish) will discuss his newest book, American Catch: The Fight for Our Local Seafood.
The book, which aims to uncover the tragic unraveling of the American seafood supply, shares the story of how Americans stopped eating from their own waters. Greenberg examines the once plentiful local supply of New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91% of the seafood Americans eat is foreign.
Chef Michael Leviton’s menu includes:
--Lemongrass and Shiso Cured Sockeye with Beets, Baby Watercress and Ginger Vinaigrette
--Hot and Cold Smoked Sockeye Terrine with Lumiere Cream Cheese, Mustard Dill Sauce and Pumpernickel Croutons
--Slow Roasted Sockeye with Verrill Farm Corn, Tomatillo and Sweet Pepper Ragout, Tomato Butter and Sockeye Skin Chicharones
--Summer Berry Pudding with Goat Cheese Cream
All guests will receive a copy of American Catch. There will be time for book signing following the dinner.
COST: $125/person (includes copy of American Catch; wine, tax and gratuity not included).
For Reservations, please call 617-244-9199 after 2:30PM for tickets. You can also obtain tickets from Eventbrite at https://www.eventbrite.com/e/dinner-conversation-with-paul-greenberg-tickets-12194814017.
3) The Seaport Hotel has partnered with Angel’s Envy to design a custom blend of bourbon with a flavor unlike any other. The TAMO Angel’s Envy Bourbon is now offered exclusively at Seaport’s TAMO Bistro & Bar.
Earlier this year, Seaport team members gathered to sample an array of Angel’s Envy bourbons, each from different barrels, to come up with a blend they could offer at the hotel as its own uniquely flavored spirit. They tasted 12 samples, and made notations of their preferences, similar to what you would see at a wine tasting.
Throughout the tasting, the more experienced bourbon connoisseurs observed a wide range of flavors and scents and described the final product, a blend of three different flavors, as “sweet with a light oak taste”. The blend is made up of barrel “A” 15% (no barrel aging), barrel “B” 55% (moderate oak aging) and barrel “C “30% (extensive Port barrel aging).
“At the Seaport, we are committed to offering our guests a truly unique experience. The bourbon category has exploded over the past three years and we are finding it becoming very popular with the 25-35 year old demographic, and especially among women in that group,” said Seaport Hotel Vice President and General Manager, Jim Carmody. “Knowing that bourbon was growing in popularity with our guests, we were very motivated to offer them something special. Our TAMO blend has a robust flavor with remarkable complexity. It has a lot of heat up front with the subtle flavor of vanilla and caramel on the finish.”
The bourbon has been incorporated into the restaurant’s cocktail list in drinks such as the Halo Martini, TAMO Takes Manhattan, and Angel's Wings Martini. The Angel’s Wings Martini includes bursting flavors of grapefruit juice, simple syrup, bitters and muddled mint. Seaport’s newest creation is the bourbon honey chicken wings, which combines the bourbon with honey and sweet chili sauce to create a mouthwatering flavor.
The Seaport is no stranger to creating its own signature libations; last year it used honey made by its own bees, there are a million or so on the hotel roof which are tended to by Seaport’s own beekeepers, to create Seaport Honey Ginger IPA. The beer, a limited release, was served in TAMO and was the result of a partnership with Long Trail Brewing Company.
4) As the exclusive restaurant sponsor of the 2014 NEMPAC (North End Music & Performing Arts Center) Summer Concert Series hosted at Christopher Columbus Waterfront Park in July, Prezza will offer a specially created three-course prix fixe menu priced at $40 for concert-goers, available both before and after the outdoor weekly performances.
In addition to serving their regular menu, the special $40 three-course prix fixe will be served as follows:
FIRST COURSE
-choice of-
Roasted figs wrapped prosciutto, gorgonzola and aged balsamic
Zucchini flowers, pancetta, polenta and roasted tomato
Baby kale, arugula, walnuts, roasted red peppers, goat cheese and balsamic
SECOND COURSE
-choice of-
Homemade meatballs, sausage, ribs, tomato and polenta
Boneless free-range half chicken, Yukon mashed potato, green beans and roasted onion
Grilled striped bass, corn, fava beans and fennel purée
Corn raviolini, pancetta, corn, rock shrimp, white wine, garlic, butter and parmigiano cheese
DESSERT COURSE
-choice of-
White chocolate bread pudding, crème anglaise, vanilla bean, ice cream
Raspberry sorbet
Tiramisu “parfait” with Kahlua and espresso
The NEMPAC weekly concert series, taking place each Thursday from 7:00pm - 8:30pm outdoors at the Christopher Columbus Waterfront Park, includes the following performances:
July 10th – Scott Boni Jazz Quartet
July 17th – Happy 450th Birthday Shakespeare
July 24th – Eight to the Bar - Vocally oriented swing, jump blues, and blues
July 31st – Bella Notte - Night of Italian Opera & Song Favorites
WHEN: Available from 5:00pm – 6:30pm and 8:00pm – 10:00pm on Thursday, July 10, 17, 24 & 31 (bar opens daily at 4:30pm)
COST: $40 per person
Reservations are required in advance by calling Prezza at 617-227-1577. (Please specify if you are reserving for the special NEMPAC prix fixe.)
Reservations for the NEMPAC prix fixe cannot be made on OpenTable.
1) On Sunday, July 27, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington is collaborating with New England’s very own root beer company, Tower Root Beer, for the 3rd annual Root Beer Dinner, celebrating Tower’s 100-year-old classic soda recipe.
Founded in Somerville in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.
Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. Over 30 years, Tower’s recipe sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.
Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, prix fixe dinner by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat.
COST: $34 per person/ $14 for optional cocktail pairing
Reservations are required and can be made by calling Tryst at 781-641-2227.
2) As part of his continued involvement with Chefs Collaborative, Chef Michael Leviton of Lumière Restaurant will host a rare Alaskan salmon event featuring American Catch author Paul Greenberg and the Bristol Bay Regional Seafood Development Association (BBRSDA). Guests will have a chance to enjoy multiple courses of fresh Bristol Bay sockeye salmon – flown in from the remote waters of Bristol Bay, Alaska – served with Lumière Restaurant signature creative seasonal accompaniments. Throughout the meal, New York Times bestselling author Paul Greenberg (Four Fish) will discuss his newest book, American Catch: The Fight for Our Local Seafood.
The book, which aims to uncover the tragic unraveling of the American seafood supply, shares the story of how Americans stopped eating from their own waters. Greenberg examines the once plentiful local supply of New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91% of the seafood Americans eat is foreign.
Chef Michael Leviton’s menu includes:
--Lemongrass and Shiso Cured Sockeye with Beets, Baby Watercress and Ginger Vinaigrette
--Hot and Cold Smoked Sockeye Terrine with Lumiere Cream Cheese, Mustard Dill Sauce and Pumpernickel Croutons
--Slow Roasted Sockeye with Verrill Farm Corn, Tomatillo and Sweet Pepper Ragout, Tomato Butter and Sockeye Skin Chicharones
--Summer Berry Pudding with Goat Cheese Cream
All guests will receive a copy of American Catch. There will be time for book signing following the dinner.
COST: $125/person (includes copy of American Catch; wine, tax and gratuity not included).
For Reservations, please call 617-244-9199 after 2:30PM for tickets. You can also obtain tickets from Eventbrite at https://www.eventbrite.com/e/dinner-conversation-with-paul-greenberg-tickets-12194814017.
3) The Seaport Hotel has partnered with Angel’s Envy to design a custom blend of bourbon with a flavor unlike any other. The TAMO Angel’s Envy Bourbon is now offered exclusively at Seaport’s TAMO Bistro & Bar.
Earlier this year, Seaport team members gathered to sample an array of Angel’s Envy bourbons, each from different barrels, to come up with a blend they could offer at the hotel as its own uniquely flavored spirit. They tasted 12 samples, and made notations of their preferences, similar to what you would see at a wine tasting.
Throughout the tasting, the more experienced bourbon connoisseurs observed a wide range of flavors and scents and described the final product, a blend of three different flavors, as “sweet with a light oak taste”. The blend is made up of barrel “A” 15% (no barrel aging), barrel “B” 55% (moderate oak aging) and barrel “C “30% (extensive Port barrel aging).
“At the Seaport, we are committed to offering our guests a truly unique experience. The bourbon category has exploded over the past three years and we are finding it becoming very popular with the 25-35 year old demographic, and especially among women in that group,” said Seaport Hotel Vice President and General Manager, Jim Carmody. “Knowing that bourbon was growing in popularity with our guests, we were very motivated to offer them something special. Our TAMO blend has a robust flavor with remarkable complexity. It has a lot of heat up front with the subtle flavor of vanilla and caramel on the finish.”
The bourbon has been incorporated into the restaurant’s cocktail list in drinks such as the Halo Martini, TAMO Takes Manhattan, and Angel's Wings Martini. The Angel’s Wings Martini includes bursting flavors of grapefruit juice, simple syrup, bitters and muddled mint. Seaport’s newest creation is the bourbon honey chicken wings, which combines the bourbon with honey and sweet chili sauce to create a mouthwatering flavor.
The Seaport is no stranger to creating its own signature libations; last year it used honey made by its own bees, there are a million or so on the hotel roof which are tended to by Seaport’s own beekeepers, to create Seaport Honey Ginger IPA. The beer, a limited release, was served in TAMO and was the result of a partnership with Long Trail Brewing Company.
4) As the exclusive restaurant sponsor of the 2014 NEMPAC (North End Music & Performing Arts Center) Summer Concert Series hosted at Christopher Columbus Waterfront Park in July, Prezza will offer a specially created three-course prix fixe menu priced at $40 for concert-goers, available both before and after the outdoor weekly performances.
In addition to serving their regular menu, the special $40 three-course prix fixe will be served as follows:
FIRST COURSE
-choice of-
Roasted figs wrapped prosciutto, gorgonzola and aged balsamic
Zucchini flowers, pancetta, polenta and roasted tomato
Baby kale, arugula, walnuts, roasted red peppers, goat cheese and balsamic
SECOND COURSE
-choice of-
Homemade meatballs, sausage, ribs, tomato and polenta
Boneless free-range half chicken, Yukon mashed potato, green beans and roasted onion
Grilled striped bass, corn, fava beans and fennel purée
Corn raviolini, pancetta, corn, rock shrimp, white wine, garlic, butter and parmigiano cheese
DESSERT COURSE
-choice of-
White chocolate bread pudding, crème anglaise, vanilla bean, ice cream
Raspberry sorbet
Tiramisu “parfait” with Kahlua and espresso
The NEMPAC weekly concert series, taking place each Thursday from 7:00pm - 8:30pm outdoors at the Christopher Columbus Waterfront Park, includes the following performances:
July 10th – Scott Boni Jazz Quartet
July 17th – Happy 450th Birthday Shakespeare
July 24th – Eight to the Bar - Vocally oriented swing, jump blues, and blues
July 31st – Bella Notte - Night of Italian Opera & Song Favorites
WHEN: Available from 5:00pm – 6:30pm and 8:00pm – 10:00pm on Thursday, July 10, 17, 24 & 31 (bar opens daily at 4:30pm)
COST: $40 per person
Reservations are required in advance by calling Prezza at 617-227-1577. (Please specify if you are reserving for the special NEMPAC prix fixe.)
Reservations for the NEMPAC prix fixe cannot be made on OpenTable.
Thursday, February 27, 2014
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On March 5, at 6pm, Dinner by Dames brings together five of Rhode Island's most talented chefs for a special dining event. Chefs Melissa Denmark of Gracie's and Ellie's Bakery, Jordan Goldsmith of Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group, gather together for the first time to prepare signature dishes and a few treats for dinner guests.
Hosted at The Café at Easy Entertaining at 166 Valley Street in Providence, Rhode Island, Dinner by Dames will begin with a 6 p.m. reception with welcome bites from each chef, then moving into a five-course dinner featuring: Gordita with goat and green salsa, Pappardelle with confit wild mushrooms and Maine white beans with roasted leek broth, Nantucket Bay scallops with other wonderful things, Pork and beans, and Milk chocolate and grapefruit crémeux, pistachio cake and espresso-toffee ice cream.
The five chefs have all enjoyed each other’s food but have not had the chance to collaborate before. Meza said, “I’m excited to work with these great women chefs and prepare plates different from the cuisine I usually create.” Denmark said, “This is an exciting way for some of the talented Rhode Island female chefs to show off all of the great food we create.” Wood added, “It’s going to be an amazing event to see women chefs highlighted in a primarily male dominated industry.” Roberts said, “I really like working with women because they tend to be a little more collaborative. The spirit when women get together is palpable, so I look forward to sharing the energy of the night.”
The cost of the dinner is $85 per person (which includes an 8% sales tax and 18% gratuity). An optional wine pairing, selected by Jessica Granatiero of The Savory Grape Wine Shop in East Greenwich, will be available to purchase at the event, as well as an a la carte wine selection. Tickets are available now at eatdrinkri.com/dames.
2) The 6th Annual Cheesemakers’ Festival will be held on Sunday, July 20, from 11am-4pm, at the Shelburne Farms Coach Barn in Vermont. This is a celebration of cheeses, artisan foods, craft beers, local wines – and the people who make them. Over 100 cheeses from more than 40 cheesemakers as well as dozens of artisan food producers and local beer, wine and spirits producers will all be gathered for this event. This is one of my favorite events of the year and highly recommended. Plus, I advise you buy your tickets early as the event sells out every year.
Tickets are $50 per person and include full access to all festival events, including workshops, demonstrations, and beer and wine tastings. An early bird special of $45 for tickets runs through March 1. To order tickets visit now on sale through http://www.flynntix.org, or by calling 802-86-FLYNN.
3) Mardi Gras, Fat Tuesday, Carnival; different ways to describe the same worldwide party of hedonism and excess before the long (and dry) days of Lent. This March, on Tuesday, March 4, from 8pm-12:30am, Kenmore Square craft cocktail hub The Hawthorne is doing just that by bringing true New Orleans flavor to the neighborhood with a properly gluttonous and spirited Mardi Gras feast.
Time-honored, N’awlins-born cocktails like the Sazerac, Vieux Carre and Ramos Gin Fizz will be flowing Bacchus-style throughout the evening. And for noshing, live crawfish flown in straight from The Big Easy, The Hawthorne’s own oversized muffuletta and freshly fried oyster Po’ Boys lay a stick-to-your ribs foundation for a little light debauchery – horns and beads included. Rounding out the festivities is live New Orleans jazz from Mickey Bones and the Hot Tamale Brass Band, letting guests get down to the beats of Bourbon Street. A portion of the proceeds will benefit the Leukemia and Lymphoma Society’s Team in Training as they prepare to run the Boston Marathon.
Cost: $75/person, includes New Orleans-approved snacks and two cocktails; other cocktails and bites available for purchase. To buy tickets, visit: http://thehawthornemardigras.eventbrite.com
4) Chef Paul Turano, chef/owner of Tryst restaurant in Arlington, has taken it upon himself to bring authenticity to his special Mardi Gras dinner being held on Tuesday, March 4, from 5pm-10pm. Served in addition to Tryst’s regular menu, Mardi Gras diners can look forward to experiencing a three-course prix fixe menu available for $35 per person featuring items such as barbequed oysters with creole butter, chicken and sausage gumbo with spicy fried shrimp and jasmine rice and bread pudding “Commander’s Palace style” with butter pecan ice cream and rum sauce. That’s not all, guests will be able to enjoy authentic cocktails and Hurricanes galore.
Reservations are strongly recommended and can be made by calling 781-641-2227.
5) Taste of Iceland, an annual festival that celebrates Iceland’s vibrant culture, returns to Boston with a series of events from March 14-18. Presented by Iceland Naturally, the five-day event highlights the best of Icelandic food, music and culture, giving Bostonians a taste of what life is like in Iceland. This year’s events include a special Icelandic menu at Rialto prepared by chef Hákon Már Örvarsson, a Reyka Vodka Craft Cocktail Class, and the Reykjavik Calling concert at The Middle East.
Icelandic Menu at Rialto Restaurant
March 14-18 | 8PM | Rialto Restaurant & Bar | One Bennett St. | Cambridge
An authentic Icelandic meal will be available Friday through Tuesday at Rialto Restaurant, located in Harvard Square. Icelandic chef Hákon Már Örvarsson, winner of Bocuse d’Or and World Culinary Cup, will collaborate with Rialto chef Jody Adams, a James Beard Award winner and former Top Chef Masters competitor. Diners will enjoy a four-course meal featuring traditional tapas-style dishes, fresh Arctic Char, free-range Icelandic lamb, and Skyr of the Vikings. Prepared onsite with fresh ingredients flown in from Iceland, this special menu will be offered for $85 per person (tax, gratuity, and beverages not included). For reservations, call 617-234-8026 or email annie@rialto-restaurant.com.
Reykjavik Calling Concert
March 15 | 8PM | The Middle East Restaurant & Nightclub | 472-480 Mass Ave. | Cambridge
The free Reykjavik Calling concert combines three of Iceland’s most talented musicians with two Boston-area musicians for a night of spectacular collaborations. Past Reykjavik Calling performers have included of Monsters and Men, Asgeir Trausti, Lay Low and many more. Presented by WERS 88.9 FM and Iceland Naturally, admission to the concert is free and will be granted on a first-come, first-served basis. Doors open at 8 p.m. and the show begins at 9 p.m. Click here to RSVP.
Icelandic musicians: Hermigervill (Electronic) | Retro Stefson (Electronic/Alternative) | Sin Fang (Indie/Electronic)
Boston musicians: The Love Experiment (Indie/R&B) | Skinny Bones (Folk)
Reyka Vodka Craft Cocktail Class
March 16 | 4PM | The Liberty Hotel | 215 Charles St. | Boston
New to Taste of Iceland in Boston, this special, hands-on craft cocktail class will teach participants to artfully assemble cocktails using Icelandic Reyka Vodka. Led by Liberty Hotel Mixologist Juan Carlos Perez, the class is free and attendance is limited to 50. Click here to reserve your ticket (required for entry). Must be 21 years or older to participate.
6) On Sunday, March 9, from 3 p.m.– 9 p.m., Forum Bar & Restaurant invites guests for a Marathon tailgate that “goes the distance!” in the support of Forum Director of Event and Marketing Erinn Fleming, along with fellow runner Peter Riddle and the Joe Andruzzi Foundation on their journey to completing the 26.2 mile 2014 Boston Marathon on April 21.
Having been introduced to the Joe Andruzzi Foundation in 2013, Fleming was immediately captivated by their mission to provide support for individuals and families coping with cancer. On April 15th of last year, the Joe Andruzzi Foundation held a team-watch party for the 2013 Boston Marathon at Forum that was brought to an abrupt stop.
This year, Fleming, Riddle, and the Joe Andruzzi Foundation are teaming up to finish what they started by running, supporting, and continuing to raise funds for those affected by cancer. “I’m running because I cannot be inside Forum looking out again,” says Fleming. “I’m running because my chest tightens and my eyes tear up every time I think about it. I’m running because there’s a voice inside my head that said you should, you will, you are, you can.”
Cocktails and light appetizers will be served while items including Red Sox tickets, a weekend getaway to New York City, and more are auctioned off.
There is no cover for this event. Suggested donation of $20 in support of the Joe Andruzzi Foundation. To make an online donation, please visit: http://www.crowdrise.com/JAF2014BostonMarathon/fundraiser/erinnfleming
7) On March 4, from 5pm-1:30am, Executive Chef Eric Gburski will embrace the spirit of New Orleans by offering exclusive Mardi Gras specials at his southern-style hotspot, Estelle's . To celebrate Carnival in the South End, Chef Gburski will offer a two-course prix fixe menu that will give revelers a night of pure “Fat Tuesday” indulgence. To start, there is the Traditional Andouille Sausage & Smoked Chicken Gumbo. For the main course, Chef Gburski offers up a choice of two entrees: Braised Duck & Andouille Sausage Etouffee or Estelle's Creole Seafood Jambalaya.
On the liquid side, Bar Manager Jen LaForge will be shaking up the South End Hurricane, a festive Bourbon Street-inspired mix of Prichard's Peach Mango Rum, Cruzan Pineapple Rum, amaretto, Don Ciccio Hibiscus liqueur, lime juice, pineapple juice and pomegranate juice that is garnished with pomegranate seeds and a lime wheel.
COST: Two-course prix fixe: $30.95 South End Hurricane: $9.95
For reservations, please call 857-250-2999.
1) On March 5, at 6pm, Dinner by Dames brings together five of Rhode Island's most talented chefs for a special dining event. Chefs Melissa Denmark of Gracie's and Ellie's Bakery, Jordan Goldsmith of Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group, gather together for the first time to prepare signature dishes and a few treats for dinner guests.
Hosted at The Café at Easy Entertaining at 166 Valley Street in Providence, Rhode Island, Dinner by Dames will begin with a 6 p.m. reception with welcome bites from each chef, then moving into a five-course dinner featuring: Gordita with goat and green salsa, Pappardelle with confit wild mushrooms and Maine white beans with roasted leek broth, Nantucket Bay scallops with other wonderful things, Pork and beans, and Milk chocolate and grapefruit crémeux, pistachio cake and espresso-toffee ice cream.
The five chefs have all enjoyed each other’s food but have not had the chance to collaborate before. Meza said, “I’m excited to work with these great women chefs and prepare plates different from the cuisine I usually create.” Denmark said, “This is an exciting way for some of the talented Rhode Island female chefs to show off all of the great food we create.” Wood added, “It’s going to be an amazing event to see women chefs highlighted in a primarily male dominated industry.” Roberts said, “I really like working with women because they tend to be a little more collaborative. The spirit when women get together is palpable, so I look forward to sharing the energy of the night.”
The cost of the dinner is $85 per person (which includes an 8% sales tax and 18% gratuity). An optional wine pairing, selected by Jessica Granatiero of The Savory Grape Wine Shop in East Greenwich, will be available to purchase at the event, as well as an a la carte wine selection. Tickets are available now at eatdrinkri.com/dames.
2) The 6th Annual Cheesemakers’ Festival will be held on Sunday, July 20, from 11am-4pm, at the Shelburne Farms Coach Barn in Vermont. This is a celebration of cheeses, artisan foods, craft beers, local wines – and the people who make them. Over 100 cheeses from more than 40 cheesemakers as well as dozens of artisan food producers and local beer, wine and spirits producers will all be gathered for this event. This is one of my favorite events of the year and highly recommended. Plus, I advise you buy your tickets early as the event sells out every year.
Tickets are $50 per person and include full access to all festival events, including workshops, demonstrations, and beer and wine tastings. An early bird special of $45 for tickets runs through March 1. To order tickets visit now on sale through http://www.flynntix.org, or by calling 802-86-FLYNN.
3) Mardi Gras, Fat Tuesday, Carnival; different ways to describe the same worldwide party of hedonism and excess before the long (and dry) days of Lent. This March, on Tuesday, March 4, from 8pm-12:30am, Kenmore Square craft cocktail hub The Hawthorne is doing just that by bringing true New Orleans flavor to the neighborhood with a properly gluttonous and spirited Mardi Gras feast.
Time-honored, N’awlins-born cocktails like the Sazerac, Vieux Carre and Ramos Gin Fizz will be flowing Bacchus-style throughout the evening. And for noshing, live crawfish flown in straight from The Big Easy, The Hawthorne’s own oversized muffuletta and freshly fried oyster Po’ Boys lay a stick-to-your ribs foundation for a little light debauchery – horns and beads included. Rounding out the festivities is live New Orleans jazz from Mickey Bones and the Hot Tamale Brass Band, letting guests get down to the beats of Bourbon Street. A portion of the proceeds will benefit the Leukemia and Lymphoma Society’s Team in Training as they prepare to run the Boston Marathon.
Cost: $75/person, includes New Orleans-approved snacks and two cocktails; other cocktails and bites available for purchase. To buy tickets, visit: http://thehawthornemardigras.eventbrite.com
4) Chef Paul Turano, chef/owner of Tryst restaurant in Arlington, has taken it upon himself to bring authenticity to his special Mardi Gras dinner being held on Tuesday, March 4, from 5pm-10pm. Served in addition to Tryst’s regular menu, Mardi Gras diners can look forward to experiencing a three-course prix fixe menu available for $35 per person featuring items such as barbequed oysters with creole butter, chicken and sausage gumbo with spicy fried shrimp and jasmine rice and bread pudding “Commander’s Palace style” with butter pecan ice cream and rum sauce. That’s not all, guests will be able to enjoy authentic cocktails and Hurricanes galore.
Reservations are strongly recommended and can be made by calling 781-641-2227.
5) Taste of Iceland, an annual festival that celebrates Iceland’s vibrant culture, returns to Boston with a series of events from March 14-18. Presented by Iceland Naturally, the five-day event highlights the best of Icelandic food, music and culture, giving Bostonians a taste of what life is like in Iceland. This year’s events include a special Icelandic menu at Rialto prepared by chef Hákon Már Örvarsson, a Reyka Vodka Craft Cocktail Class, and the Reykjavik Calling concert at The Middle East.
Icelandic Menu at Rialto Restaurant
March 14-18 | 8PM | Rialto Restaurant & Bar | One Bennett St. | Cambridge
An authentic Icelandic meal will be available Friday through Tuesday at Rialto Restaurant, located in Harvard Square. Icelandic chef Hákon Már Örvarsson, winner of Bocuse d’Or and World Culinary Cup, will collaborate with Rialto chef Jody Adams, a James Beard Award winner and former Top Chef Masters competitor. Diners will enjoy a four-course meal featuring traditional tapas-style dishes, fresh Arctic Char, free-range Icelandic lamb, and Skyr of the Vikings. Prepared onsite with fresh ingredients flown in from Iceland, this special menu will be offered for $85 per person (tax, gratuity, and beverages not included). For reservations, call 617-234-8026 or email annie@rialto-restaurant.com.
Reykjavik Calling Concert
March 15 | 8PM | The Middle East Restaurant & Nightclub | 472-480 Mass Ave. | Cambridge
The free Reykjavik Calling concert combines three of Iceland’s most talented musicians with two Boston-area musicians for a night of spectacular collaborations. Past Reykjavik Calling performers have included of Monsters and Men, Asgeir Trausti, Lay Low and many more. Presented by WERS 88.9 FM and Iceland Naturally, admission to the concert is free and will be granted on a first-come, first-served basis. Doors open at 8 p.m. and the show begins at 9 p.m. Click here to RSVP.
Icelandic musicians: Hermigervill (Electronic) | Retro Stefson (Electronic/Alternative) | Sin Fang (Indie/Electronic)
Boston musicians: The Love Experiment (Indie/R&B) | Skinny Bones (Folk)
Reyka Vodka Craft Cocktail Class
March 16 | 4PM | The Liberty Hotel | 215 Charles St. | Boston
New to Taste of Iceland in Boston, this special, hands-on craft cocktail class will teach participants to artfully assemble cocktails using Icelandic Reyka Vodka. Led by Liberty Hotel Mixologist Juan Carlos Perez, the class is free and attendance is limited to 50. Click here to reserve your ticket (required for entry). Must be 21 years or older to participate.
6) On Sunday, March 9, from 3 p.m.– 9 p.m., Forum Bar & Restaurant invites guests for a Marathon tailgate that “goes the distance!” in the support of Forum Director of Event and Marketing Erinn Fleming, along with fellow runner Peter Riddle and the Joe Andruzzi Foundation on their journey to completing the 26.2 mile 2014 Boston Marathon on April 21.
Having been introduced to the Joe Andruzzi Foundation in 2013, Fleming was immediately captivated by their mission to provide support for individuals and families coping with cancer. On April 15th of last year, the Joe Andruzzi Foundation held a team-watch party for the 2013 Boston Marathon at Forum that was brought to an abrupt stop.
This year, Fleming, Riddle, and the Joe Andruzzi Foundation are teaming up to finish what they started by running, supporting, and continuing to raise funds for those affected by cancer. “I’m running because I cannot be inside Forum looking out again,” says Fleming. “I’m running because my chest tightens and my eyes tear up every time I think about it. I’m running because there’s a voice inside my head that said you should, you will, you are, you can.”
Cocktails and light appetizers will be served while items including Red Sox tickets, a weekend getaway to New York City, and more are auctioned off.
There is no cover for this event. Suggested donation of $20 in support of the Joe Andruzzi Foundation. To make an online donation, please visit: http://www.crowdrise.com/JAF2014BostonMarathon/fundraiser/erinnfleming
7) On March 4, from 5pm-1:30am, Executive Chef Eric Gburski will embrace the spirit of New Orleans by offering exclusive Mardi Gras specials at his southern-style hotspot, Estelle's . To celebrate Carnival in the South End, Chef Gburski will offer a two-course prix fixe menu that will give revelers a night of pure “Fat Tuesday” indulgence. To start, there is the Traditional Andouille Sausage & Smoked Chicken Gumbo. For the main course, Chef Gburski offers up a choice of two entrees: Braised Duck & Andouille Sausage Etouffee or Estelle's Creole Seafood Jambalaya.
On the liquid side, Bar Manager Jen LaForge will be shaking up the South End Hurricane, a festive Bourbon Street-inspired mix of Prichard's Peach Mango Rum, Cruzan Pineapple Rum, amaretto, Don Ciccio Hibiscus liqueur, lime juice, pineapple juice and pomegranate juice that is garnished with pomegranate seeds and a lime wheel.
COST: Two-course prix fixe: $30.95 South End Hurricane: $9.95
For reservations, please call 857-250-2999.
Tuesday, December 10, 2013
Tuesday Sips & Nibbles
I am back again with a special Tuesday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. So much is going on in the food/wine world during the next month.
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1) Get ready to “party like its 1989” at the Beat Hôtel’s first annual 1980’s Time Warp: New Year’s Eve Celebration on December 31. Guests will be transported back in time to the decade of excitement and thrills from 9pm-2:30am when not-your-average 80’s cover band SAFETY takes the stage along with special variety show guests including Drag Diva Madge of Honor and the Solid Gold Circus Performers. This extravaganza for mature adults and grown-up punks will dance all night as SAFETY brings us back to the future and belts out the new wave and dance hits of Blondie, The Smiths, Madonna, Devo, the Go Go’s, Talking Heads and Culture Club.
Executive chef Rebecca Newell will be serving up a buffet of hors d’oeuvres and desserts served in a cocktail setting including favorites such as Crispy Tuna Springrolls, Smokey Chipotle BBQ Spare Ribs, and Grilled Artichoke & Octopus Skewers. The bar team will pour libations from Hennessy Cognac and Tito’s Handmade Vodka and guests can cheers the New Year with champagne from Domaine Chandon and Moët & Chandon.
The cost is $115 per person with food buffet or $75 per person without buffet. Both ticket options include admission and entertainment. There is a cash bar all evening. Tickets/reservations are available by visiting www.beathotel.com
2) The Beehive is hosting a Christmas concert featuring local Christmas repertoire specialist Bailey Cunningham and team on Tuesday, December 17. From 8pm-12am, guests can enjoy the beautiful sounds of their favorite holiday melodies while enjoying food and drink throughout the evening. The evening’s entertainment will be led by Bailey Cunningham playing all those favorite holiday tunes to get the feeling of Christmas in the air. In the kitchen, chef Marc Orfaly will serve delicious dishes from The Beehive’s dinner menu such as braised pork osso buco with sweet & sour cabbage and German potato salad ($24), exotic mushroom lasagne with spinach & pomodoro sauce ($22), duck au poivre with kimchee fried rice & apricot chutney ($27) and seafood fra diavolo with lobster, shrimp, whitefish, artichoke and linguine ($29). The Beehive’s bar team will also be serving their highly acclaimed cocktails such as the seasonal cranberry winter mojito made with gosling’s black rum, drunken cranberries, fresh mint and lime ($12.50), and the arroyo made with silver tequila, illegal mezcal joven, agave nectar, black balsam currant and lime juice ($13) all evening long.
Music from 8pm-12am, Dinner from 5pm-12am, Bar open until 2am.
No cover charge, cash bar, reservations recommended.
For dinner reservations or for more information please call 617-423-0069
3) Join Tim Maslow of ribelle and Strip T's and James Mark of North in Providence for a special Chinese dinner on New Year's Eve. The two chefs, who previously worked together at Momofuku in New York City, have created a five course meal to be served family-style to tables of eight (8). A lucky number in Chinese culture, each table of 8 does not necessarily have to be one party; rather the teams from ribelle and north encourage diners to enjoy this New Year's Eve dinner with friends both new and old.
The Menu:
First Course: North
Hot and pungent soup + lobster, country ham, crab paste, dried scallop, shan tofu
Second Course: north & ribelle
Zhajiangmian + dry aged ham ragu, femented beans, spicy cucumbers, buckwheat noodles
Sizzling Fried Rice + scrambled egg, sesame, soy, oysters, oyster mayo
Third Course: ribelle & north
Shanghai Pan Fried Noodle + pickled turnip, smoked miso, egg yolk, preserved porcini
Skate Wing Tomahawk + ginger scallion butter, burnt cabbages, steamed rice
Fourth Course: north & ribelle
Crispy Sweet Potatoes + fermented black bean mash, Chinese chives, young kale, beer brined roots
Peking Duck + scallion pancakes, cucumber, hoisin, fermented hots
Fifth Course: ribelle
Ginger Cake + black sesame ice cream, blood orange curd, nori
*Due to the nature of this dinner, allergies and dietary restrictions may not be accommodated. No substitutions.
Tickets are $180 per pair and includes food, tax, and tip (refunds only available if reservation is canceled by Friday, December 27th). Beverage pairings and other beer, wine, and specialty cocktails are available a la carte.
5% of ticket sales will be donated to the Greater Boston Food Bank.
Reservations must be made through Eventbrite; however, once tickets are sold out, names will be taken for the wait list through ribelle's reservation line: (617) 232-2322.
Available seatings include: 5:30pm, 6:30pm, 7:30pm, 8:30pm, 9:30pm, 10:30pm
4) For the third year in a row, The New Center for Arts & Culture will host The 3rd Annual Moo Shu Jew comedy dinner event on Christmas Eve, inspired by the Jewish family tradition of spending Christmas Eve in a Chinese restaurant. Celebrity comics from primetime’s most popular late-night talk shows and comedy specials, including Steve Calechman (who will host), Dana Eagle, Scott Blakeman and Lenny Marcus, will perform Jewish-inspired stand-up while guests enjoy a four-course dinner (no shellfish, no pork!).
Moo Shu Jew was created and produced by Cory Kahaney, a regular on the Late, Late Show with Craig Ferguson. Steve Calechman is a stand-up comedian based in Boston. He has also appeared alongside actress Sandra Bullock in the popular romantic comedy, The Proposal, and is a contributing editor for Men’s Health magazine. Dana Eagle is a stand-up comedian who has appeared on The Late Late Show with Craig Ferguson, on Comedy Central and Comics Unleashed With Byron Allen, where she became a contributing writer. Scott Blakeman has performed his progressive political humor around the world, including the Edinburgh Fringe Festival in Scotland and the Jewish Historical Museum in Amsterdam. He has made more than 30 national television appearances, and was the warm-up comedian for The Late Show with David Letterman. Lenny Marcus has been a stand-up comedian for over fifteen years and is currently a regular performer in every major comedy club in New York City. He performed on various late night shows including The Late Show with David Letterman, NBC’s Comedy Showcase with Louie Anderson and MTV’s The Jim Brewer Show.
When: Tuesday, December 24 at 6:00 p.m.
Where: China Pearl Restaurant, 9 Tyler Street, Boston
Cost: $75 Adults, $45 Young Adults (39 & under) in advance. Ticket prices include four-course dinner, (no shellfish, no pork!).
To purchase, visit www.newcenterboston.org.
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1) Get ready to “party like its 1989” at the Beat Hôtel’s first annual 1980’s Time Warp: New Year’s Eve Celebration on December 31. Guests will be transported back in time to the decade of excitement and thrills from 9pm-2:30am when not-your-average 80’s cover band SAFETY takes the stage along with special variety show guests including Drag Diva Madge of Honor and the Solid Gold Circus Performers. This extravaganza for mature adults and grown-up punks will dance all night as SAFETY brings us back to the future and belts out the new wave and dance hits of Blondie, The Smiths, Madonna, Devo, the Go Go’s, Talking Heads and Culture Club.
Executive chef Rebecca Newell will be serving up a buffet of hors d’oeuvres and desserts served in a cocktail setting including favorites such as Crispy Tuna Springrolls, Smokey Chipotle BBQ Spare Ribs, and Grilled Artichoke & Octopus Skewers. The bar team will pour libations from Hennessy Cognac and Tito’s Handmade Vodka and guests can cheers the New Year with champagne from Domaine Chandon and Moët & Chandon.
The cost is $115 per person with food buffet or $75 per person without buffet. Both ticket options include admission and entertainment. There is a cash bar all evening. Tickets/reservations are available by visiting www.beathotel.com
2) The Beehive is hosting a Christmas concert featuring local Christmas repertoire specialist Bailey Cunningham and team on Tuesday, December 17. From 8pm-12am, guests can enjoy the beautiful sounds of their favorite holiday melodies while enjoying food and drink throughout the evening. The evening’s entertainment will be led by Bailey Cunningham playing all those favorite holiday tunes to get the feeling of Christmas in the air. In the kitchen, chef Marc Orfaly will serve delicious dishes from The Beehive’s dinner menu such as braised pork osso buco with sweet & sour cabbage and German potato salad ($24), exotic mushroom lasagne with spinach & pomodoro sauce ($22), duck au poivre with kimchee fried rice & apricot chutney ($27) and seafood fra diavolo with lobster, shrimp, whitefish, artichoke and linguine ($29). The Beehive’s bar team will also be serving their highly acclaimed cocktails such as the seasonal cranberry winter mojito made with gosling’s black rum, drunken cranberries, fresh mint and lime ($12.50), and the arroyo made with silver tequila, illegal mezcal joven, agave nectar, black balsam currant and lime juice ($13) all evening long.
Music from 8pm-12am, Dinner from 5pm-12am, Bar open until 2am.
No cover charge, cash bar, reservations recommended.
For dinner reservations or for more information please call 617-423-0069
3) Join Tim Maslow of ribelle and Strip T's and James Mark of North in Providence for a special Chinese dinner on New Year's Eve. The two chefs, who previously worked together at Momofuku in New York City, have created a five course meal to be served family-style to tables of eight (8). A lucky number in Chinese culture, each table of 8 does not necessarily have to be one party; rather the teams from ribelle and north encourage diners to enjoy this New Year's Eve dinner with friends both new and old.
The Menu:
First Course: North
Hot and pungent soup + lobster, country ham, crab paste, dried scallop, shan tofu
Second Course: north & ribelle
Zhajiangmian + dry aged ham ragu, femented beans, spicy cucumbers, buckwheat noodles
Sizzling Fried Rice + scrambled egg, sesame, soy, oysters, oyster mayo
Third Course: ribelle & north
Shanghai Pan Fried Noodle + pickled turnip, smoked miso, egg yolk, preserved porcini
Skate Wing Tomahawk + ginger scallion butter, burnt cabbages, steamed rice
Fourth Course: north & ribelle
Crispy Sweet Potatoes + fermented black bean mash, Chinese chives, young kale, beer brined roots
Peking Duck + scallion pancakes, cucumber, hoisin, fermented hots
Fifth Course: ribelle
Ginger Cake + black sesame ice cream, blood orange curd, nori
*Due to the nature of this dinner, allergies and dietary restrictions may not be accommodated. No substitutions.
Tickets are $180 per pair and includes food, tax, and tip (refunds only available if reservation is canceled by Friday, December 27th). Beverage pairings and other beer, wine, and specialty cocktails are available a la carte.
5% of ticket sales will be donated to the Greater Boston Food Bank.
Reservations must be made through Eventbrite; however, once tickets are sold out, names will be taken for the wait list through ribelle's reservation line: (617) 232-2322.
Available seatings include: 5:30pm, 6:30pm, 7:30pm, 8:30pm, 9:30pm, 10:30pm
Moo Shu Jew was created and produced by Cory Kahaney, a regular on the Late, Late Show with Craig Ferguson. Steve Calechman is a stand-up comedian based in Boston. He has also appeared alongside actress Sandra Bullock in the popular romantic comedy, The Proposal, and is a contributing editor for Men’s Health magazine. Dana Eagle is a stand-up comedian who has appeared on The Late Late Show with Craig Ferguson, on Comedy Central and Comics Unleashed With Byron Allen, where she became a contributing writer. Scott Blakeman has performed his progressive political humor around the world, including the Edinburgh Fringe Festival in Scotland and the Jewish Historical Museum in Amsterdam. He has made more than 30 national television appearances, and was the warm-up comedian for The Late Show with David Letterman. Lenny Marcus has been a stand-up comedian for over fifteen years and is currently a regular performer in every major comedy club in New York City. He performed on various late night shows including The Late Show with David Letterman, NBC’s Comedy Showcase with Louie Anderson and MTV’s The Jim Brewer Show.
When: Tuesday, December 24 at 6:00 p.m.
Where: China Pearl Restaurant, 9 Tyler Street, Boston
Cost: $75 Adults, $45 Young Adults (39 & under) in advance. Ticket prices include four-course dinner, (no shellfish, no pork!).
To purchase, visit www.newcenterboston.org.
Thursday, September 19, 2013
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.
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1) On Wednesday, September 25, The Beehive will continue its popular tribute series with an evening dedicated to the “Empress of Blues,” Bessie Smith. From 8pm-12am, Nadia Washington and friends will give a live performance honoring some of Smith’s most iconic work.
Referred to as one of the greatest blues singers of all time, Bessie Smith brought an unparalleled emotional intensity, expression and artistry to her performances. Her first recording, “Down-Hearted Blues,” established her as the most successful black performing artist of her time and from there she recorded with some of the most important jazz instrumentalists of the time including Charlie Green, Joe Smith, Tommy Ladnier and most notably Louis Armstrong. Smith’s wide, expressive range, interpretation and delivery established her as one of the most important blues and jazz vocalists of all time.
Nadia Washington and her band will play a unique fusion of contemporary jazz and soul. Washington, whose voice is described as “soulful,” “thrilling” and “beautiful,” is among the prominent artists that connect the lines between music’s heart and soul, much like Smith. A graduate of Berklee College of Music, Nadia has toured the East Coast playing with the likes of Kenny Barron and several ensembles including Terri Lyne Carrington, Greg Osby and Ralph Peterson Ensemble.
For dinner reservations or for more information please call 617-423-0069.
2) Culinary Chair William Kovel of Catalyst has gathered celebrated chef friends from Boston and New Hampshire to lead a week long public awareness and fundraising project, Food For Thought. Starting on September 21 (Alzheimer Action Day) until September 29, the participating chefs will offer a special appetizer and donate the proceeds to the Alzheimer’s Association, MA/NH Chapter to benefit programs and research.
Participating restaurants include:
51 Lincoln – 51 Lincoln Street, Newton
Black Trumpet Bistro – 29 Ceres Street, Portsmouth, NH
Blue Inc. – 131 Broad Street, Boston
Catalyst – 300 Technology Square, Cambridge
Deuxave – 371 Commonwealth Ave., Boston
Langham Hotel – 250 Franklin Street, Boston
Moody’s Delicatessen & Provisions – 468 Moody Street, Waltham
Moxy – 106 Penhallow Street, Portsmouth, NH
Myers + Chang – 1145 Washington Street, Boston
Petit Robert Bistro – Kenmore Square, 468 Commonwealth Ave, Boston
Restaurant dante – 40 Edwin H Land Blvd, Cambridge
Sweet Cheeks – 1381 Boylston Street, Boston
Zebra’s Bistro & Wine Bar – 21 North Street, Medfield
3) Boston area food lovers may be familiar with Chef Paul Turano’s restaurant Tryst, located in Arlington and now Chef Turano's newest venture, Cook, opened Saturday, September 14. The new 80-seat restaurant located at 825 Washington Street in Newton is themed to be a neighborhood restaurant highlighting several different ways to enjoy a meal. From a lighthearted “snacks” section that highlights items such as a house made pretzel ($3), caramel-bacon popcorn ($5) and sweet and spicy peanuts ($5), to starters such as a bag of clams with ramp tartar, salt and corn chow chow ($13), Vietnamese glazed pork ribs with pickled carrots ($12) and Udon noodles with peanuts and ponzu ($10) to mains such as bacon wrapped trout with a lobster & cornbread stuffing with toasted almonds ($23) and braised eggplant with house-made cavatelli, fresh ricotta, basil and tomato ($18), there is something for everyone.
The restaurant also has a wood-fired stove with nine bar seats where guests can sit and order items directly from the chef, including various flatbreads and wood-roasted bites, while watching them be made. The 15-seat bar will host a from-scratch cocktail program, five rotating beers on tap, over 25 canned and bottled beers, and an extensive wine list featuring by the glass and bottle options as well as two draft wines.
Cook will serve dinner seven days a week and will launch its first brunch Saturday, September 21, and will be open for brunch on both Saturday and Sundays moving forward from 10:30am-2:30pm. Lunch service will launch October 1 and will be served Monday – Friday from 11:30am-3:30pm..
4) On Sunday, October 6, from 4 - 7 p.m., Chefs Collaborative, a nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ will be held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.
The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:
In Providence
· Matthew Gennuso of Chez Pascal
· Matt & Kate Jennings of Farmstead
· James Mark of north
· Mike McHugh of The Barstow
· David Reynoso of Al Forno
· Benjamin Sukle of birch
· Matthew Varga of Gracie’s
· Beau Vestal of New Rivers
In Newport
· Chad Hoffer and Tyler Burnley of Thames Street Kitchen
· Chad Hart of One Bellevue at the Hotel Viking
In Bristol
· Eli Dunn of The Beehive
· Champe Speidel of Persimmon
In Westerly
· Paul Pearson of Seasons at the Ocean House
Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.
The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.
The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.
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1) On Wednesday, September 25, The Beehive will continue its popular tribute series with an evening dedicated to the “Empress of Blues,” Bessie Smith. From 8pm-12am, Nadia Washington and friends will give a live performance honoring some of Smith’s most iconic work.
Referred to as one of the greatest blues singers of all time, Bessie Smith brought an unparalleled emotional intensity, expression and artistry to her performances. Her first recording, “Down-Hearted Blues,” established her as the most successful black performing artist of her time and from there she recorded with some of the most important jazz instrumentalists of the time including Charlie Green, Joe Smith, Tommy Ladnier and most notably Louis Armstrong. Smith’s wide, expressive range, interpretation and delivery established her as one of the most important blues and jazz vocalists of all time.
Nadia Washington and her band will play a unique fusion of contemporary jazz and soul. Washington, whose voice is described as “soulful,” “thrilling” and “beautiful,” is among the prominent artists that connect the lines between music’s heart and soul, much like Smith. A graduate of Berklee College of Music, Nadia has toured the East Coast playing with the likes of Kenny Barron and several ensembles including Terri Lyne Carrington, Greg Osby and Ralph Peterson Ensemble.
For dinner reservations or for more information please call 617-423-0069.
2) Culinary Chair William Kovel of Catalyst has gathered celebrated chef friends from Boston and New Hampshire to lead a week long public awareness and fundraising project, Food For Thought. Starting on September 21 (Alzheimer Action Day) until September 29, the participating chefs will offer a special appetizer and donate the proceeds to the Alzheimer’s Association, MA/NH Chapter to benefit programs and research.
Participating restaurants include:
51 Lincoln – 51 Lincoln Street, Newton
Black Trumpet Bistro – 29 Ceres Street, Portsmouth, NH
Blue Inc. – 131 Broad Street, Boston
Catalyst – 300 Technology Square, Cambridge
Deuxave – 371 Commonwealth Ave., Boston
Langham Hotel – 250 Franklin Street, Boston
Moody’s Delicatessen & Provisions – 468 Moody Street, Waltham
Moxy – 106 Penhallow Street, Portsmouth, NH
Myers + Chang – 1145 Washington Street, Boston
Petit Robert Bistro – Kenmore Square, 468 Commonwealth Ave, Boston
Restaurant dante – 40 Edwin H Land Blvd, Cambridge
Sweet Cheeks – 1381 Boylston Street, Boston
Zebra’s Bistro & Wine Bar – 21 North Street, Medfield
3) Boston area food lovers may be familiar with Chef Paul Turano’s restaurant Tryst, located in Arlington and now Chef Turano's newest venture, Cook, opened Saturday, September 14. The new 80-seat restaurant located at 825 Washington Street in Newton is themed to be a neighborhood restaurant highlighting several different ways to enjoy a meal. From a lighthearted “snacks” section that highlights items such as a house made pretzel ($3), caramel-bacon popcorn ($5) and sweet and spicy peanuts ($5), to starters such as a bag of clams with ramp tartar, salt and corn chow chow ($13), Vietnamese glazed pork ribs with pickled carrots ($12) and Udon noodles with peanuts and ponzu ($10) to mains such as bacon wrapped trout with a lobster & cornbread stuffing with toasted almonds ($23) and braised eggplant with house-made cavatelli, fresh ricotta, basil and tomato ($18), there is something for everyone.
The restaurant also has a wood-fired stove with nine bar seats where guests can sit and order items directly from the chef, including various flatbreads and wood-roasted bites, while watching them be made. The 15-seat bar will host a from-scratch cocktail program, five rotating beers on tap, over 25 canned and bottled beers, and an extensive wine list featuring by the glass and bottle options as well as two draft wines.
Cook will serve dinner seven days a week and will launch its first brunch Saturday, September 21, and will be open for brunch on both Saturday and Sundays moving forward from 10:30am-2:30pm. Lunch service will launch October 1 and will be served Monday – Friday from 11:30am-3:30pm..
4) On Sunday, October 6, from 4 - 7 p.m., Chefs Collaborative, a nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ will be held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.
The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:
In Providence
· Matthew Gennuso of Chez Pascal
· Matt & Kate Jennings of Farmstead
· James Mark of north
· Mike McHugh of The Barstow
· David Reynoso of Al Forno
· Benjamin Sukle of birch
· Matthew Varga of Gracie’s
· Beau Vestal of New Rivers
In Newport
· Chad Hoffer and Tyler Burnley of Thames Street Kitchen
· Chad Hart of One Bellevue at the Hotel Viking
In Bristol
· Eli Dunn of The Beehive
· Champe Speidel of Persimmon
In Westerly
· Paul Pearson of Seasons at the Ocean House
Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.
The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.
The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.
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