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) Andy Husbands is the Chef/Owner of Tremont 647 and forthcoming concept The Smoke Shop, a barbecue restaurant slated to open this Spring in Cambridge. On March 25 and 26, from 10:30pm-12:30am, Andy Husbands is teaming up with Chef Peter Ungar of Tasting Counter to host The Smoke Shop’s Late Nite Pop Up. The Smoke Shop is Husbands’ heart and soul and his passion project. The Smoke Shop is about honoring the roots of barbecue and moving forward to establish new traditions just as he has throughout his years on the completion circuit.

The menu for The Smoke Shop Late Nite Pop Up includes:
--Burnt Ends Sliders traditional: sweet and spicy slaw, first place glaze served with Gram’s pickles or new style: kimchi, sesame aioli served with Gram’s pickles $5/each
--Pulled Pork Sliders traditional: sweet and spicy slaw, Red State pork sauce served with Gram’s pickles or new style: bahn mi, fresh herbs, fried shallots, yuzu nauc chum served with Gram’s pickles $5/each
--Hot Fish Sliders sour pickles, mayo $5/each
--Fried Chicken & Waffle Croquettes maple and butter $5/order
--Mini Cornbread Loaf honey sea salt butter $2/each
--4 Layer Brownies $3/each
--Rainbow Treats $3/each

Additionally, Tasting Counter will be offering a selection of natural wine, local cider and a crafty cocktail or two, all only $8/each.

2) This spring, Legal Sea Foods in Charles Square will take a trip down south with their Live Crawfish Boil. For three straight weekends, the Charles Square location will host this craw-fest by dishing out a Cajun special, prepared and priced for two. The “Two If By Sea” limited time menu feature packs together two pounds of first-of-the-season boiled Louisiana crawfish with red bliss potatoes, andouille sausage and corn on the cob.

WHEN: March 18-20 & 25-27; April 1-3, from 11:00am-11:00pm
COST: $28 for two people (excludes tax & gratuity)
For Reservations, please call 617-491-9400

3) On March 17, sister restaurants Foundry on Elm and Saloon will welcome St. Patrick to Somerville’s Davis Square for a night of merriment and Irish specialties.

At Foundry on Elm, lovers of fine food and ale will be treated to executive chef Shayne Nunes’ St. Patrick’s Day special of Guinness Braised Corned Beef & Cabbage with roasted red potatoes, baby carrots and stone ground mustard ($22).

Downstairs in Saloon’s speakeasy, Chef Nunes will dish out Bangers & Roasted Garlic Mash with caramelized shallot beef gravy ($12) that is designed to complement Saloon’s extensive Irish whiskey collection. The beverage team also will pour a specialty cocktail, The Cardinal, with Jameson, Cardamaro, red wine, lemon juice and simple syrup ($11).

4) Chef Dan Bazzinotti and the BISq team invite guests to join them every Monday and Tuesday night, from 5:30pm-10pm, for dollar ($1) oysters. Guests can now enjoy fresh, local oysters for just one dollar each. Quite a bargain.

5) On March 23, at 6:30pm, join the culinary team at Bar Boulud, Boston for a personalized, educational wine journey. Bar Boulud, Boston will host “Sip & Savor,” an educational wine dinner featuring Italy’s Veneto wine region.

Showcasing selections from the Bertani family, whose name carries centuries of winemaking expertise, the evening will explore four classically complex wines, beautifully paired with unique, seasonal dishes from Chef de Cuisine Jonathan Kilroy and Pastry Chef Robert Differ.

The “Sip & Savor” wine dinner will be served as follows:
Fluke Crudo (Omani lime, Radish, Calabrian chili, Olive oil)
Paired with Tenuta Santa Maria alla Pieve 2013 “Lepia” Soave DOC
Seared Octopus (Orange, Olives, Almonds, Tarragon pesto)
Paired with Tenuta Santa Maria alla Pieve 2012 “Torre Pieve” Chardonnay, IGT Verona
Braised Lamb Shank (Treviso, Bean Ragout, Hen-of-the-Woods Mushrooms)
Paired with Tenuta Santa Maria alla Pieve
2013 Valpolicella Ripasso Superiore DOC
2009 Amarone Classico della Valpolicella DOCG
Équatoriale Bittersweet Mousse (Almond biscuit, Mint stracciatella gelato)

COST: $95 per person (includes tax and gratuity)
TICKETS: Available on EventBrite.com https://www.eventbrite.com/e/sip-savor-italian-veneto-wines-tickets-21722396272

6) Any kind of Eggs Benedict you can dream up, finished off with a fresh beignet...yes, please. Anthem Kitchen + Bar invites you to join them for their special Bennys and Beignets Brunch on March 20. From 9am 'til 2pm, Chef Ben Hennemuth will be poaching eggs for SIX different takes on classic Eggs Benedict (including a benny burger, of course) and frying up some sweet, fresh beignets. This exclusive brunch menu will only be available that day; don't miss out!

The Bennys and Beignets Brunch menu includes:
Lobster Benny - poached eggs, hollandaise, native lobster, Portuguese muffin + breakfast potatoes
Country Benny - poached eggs, braised greens, buttermilk fried chicken, sausage ale gravy on a Portuguese muffin + breakfast potatoes
Huevos Rancheros Benny - poached eggs, black beans, crispy chorizo, avocado, Tobasco hollandaise on a Portuguese muffin + breakfast potatoes
Crab Cake Benny - poached eggs, Jonah crab cakes, Tobasco hollandaise on a Portuguese muffin + breakfast potatoes
Irish Benny - poached eggs, house braised corn beef hash, whole grain mustard, hollandaise on a Portuguese muffin
Benny Burger - poached egg, apple smoked bacon, cheddar cheese, hollandaise served on a Portuguese muffin with breakfast potatoes

And the beignets? They'll be topped with orange zest, powdered sugar, and Nutella. The perfect end to brunch. Not looking for eggs benny or sweet, sugar topped beignets? Anthem Kitchen + Bar has your brunch covered. They will also be serving their regular brunch menu during the Bennys and Beignets Brunch.

Reservations can be made by calling 617-720-5570.

7) On Saturday, April 2, from 2pm-8pm, Brass Union again will host the sixth annual Music vs. Cancer event to benefit the Dana-Farber Cancer Institute. The day party will feature live music entertainment provided by deejays J-Wall, Big Lebowski and Ryan Brown in addition to performances by acoustic artists Dave Wells and Ali McGuirk. Brass Union will dish out complimentary appetizers and there will be a silent auction and raffle. For those looking to get their game on, there will be a charity shuffleboard tournament with a $150 cash prize.

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 12 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 seventh Boston Marathon for the Dana-Farber Marathon Challenge Team. In the past years, Ellen has raised more than $80,000 for the cause.

COST: $10 minimum onsite donation to the Dana-Farber Cancer Institute. Gift donations also accepted at rundfmc.org/2016/eileenw.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1)  In anticipation of St. Patrick’s Day, Davis Square watering hole Saloon will host an Irish whiskey pairings dinner celebrating the tastes of County Cork on March 10 at 7pm. Emceed by Saloon’s resident malt man and Beverage Director Manny Gonzales, this four-course Éire-inspired menu has been designed by Executive Chef Dana Love and features Irish whiskey pairings hand-selected by Gonzales from Saloon’s expansive whiskey portfolio. Throughout the dinner, Gonzales will impart his wisdom by giving them a liquid tour of the Midleton section of County Cork.

The menu will be presented as follows:

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

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

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

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

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

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

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

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

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

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

Chocolate Goat Cheese Pie Recipe
Courtesy, Westfield Farms

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

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

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

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

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

For tickets, please call 617-576-7700

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Thursday, March 21, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Chehalem, the popular Oregon-based winery specializing in both red and white varietals. Legal Sea Foods will team up Chehalem’s winemaker, Wynne Peterson-Nedry, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine. Chehalem, the local Calapooia Indian word meaning “gentle land” or “valley of flowers,” prides itself on purely reflecting what its vineyard has produced.

The menu will be presented as follows:

HORS D’OEUVRES
Oysters* on the Half Shell, Green Apple and Poblano Vinaigrette
Seared Sea Scallop Tartlets, Curried Leek Jam
Lobster Spring Rolls, Citrus Ginger Glaze
Chehalem “Three Vineyard” Pinot Gris, Willamette Valley, 2011
FIRST COURSE
Seared Halibut Fillet (Mussels and Fennel Cream Sauce)
Chehalem “INOX” Chardonnay, Willamette Valley, 2010
SECOND COURSE
Poached Maine Lobster (Tarragon Nage, Baby Mache)
Chehalem “Ian’s Reserve” Stoller Vineyard Chardonnay, Dundee Hills, 2008
THIRD COURSE
Hickory Wood Grilled Veal Chop (Morel Mushrooms, Roasted Garlic Mashed Potato)
Chehalem “Three Vineyard” Pinot Noir, Willamette Valley, 2010
Chehalem “Ridgecrest” Pinot Noir, Ribbon Ridge, 2010
CHEESE COURSE
Morbier, Port Salut, MouCo ColoRouge (Cherry Compote, Toast Points)
Chehalem “Reserve” Pinot Noir, Ribbon Ridge, 2009

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

2) Darryl's Corner Bar & Kitchen (DCBK) hosts a fundraiser called “Big Star on Bar”, which showcases a community figure who serves as the "Startender" of the evening, mixing a specialty cocktail to raise money for the charity of his or her choice.

On Monday, March 11, from 5:30pm-8:30pm, Dr. Tiffany Cooper Gueye will be behind the DCBK bar, making BELLinis with 100 percent of her tips going toward BELL. There will also be a surprise raffle over the course of the evening. There is no cover charge and the event is open to the public. For reservations, please call 617-536-1100.

3) Haru’s Boston location is bringing back its popular promotion from last summer: Mystery Envelopes. From March 1 until May 1, Haru will once again offer its guests a chance to win a prize every visit they make.

Instructions to play: simply visit Haru Boston from March 1 through May 1 to receive your mystery envelope (while supplies last). DO NOT OPEN THE ENVELOPE. On your next visit to Haru Boston on or before May 20 (must be different day than when mystery envelope was received), present the still-sealed mystery envelope to a manager or server to see what treasure awaits. Prizes include $10 and $25 Haru gift certificates, complimentary sushi rolls, $100 Amex gift cards and a grand prize of $500 in Amex gift cards. Even guests who don’t win a prize won’t leave empty-handed (so to speak): holders of non-winning envelopes will receive a complimentary order of edamame as a gift.

The more often you frequent Haru Boston, the more envelopes you can collect so come often and come hungry [subject to limit of (1) envelope per person/household per (12) hour period].

More Info: No Purchase Necessary. Must be 18 or older. Most participants will receive complimentary order of edamame. Odds of winning a prize are approximately 1:6. Subject to Official Rules posted at Haru Boston. 

4) Eddie Huang, chef and owner of the critically-acclaimed BaoHaus in New York’s East Village, is bringing his beloved Taiwanese and Chinese cuisine to Boston, joining Big Night Entertainment Group’s Executive Chef Kevin Long in the Empire kitchen to create a special feast. Co-hosted by Long and Huang, the Thursday, March 14 event will kick off a visiting celebrity chef series showcasing Chef Long’s talents alongside some of today’s top chefs.

The $50 dinner will be a unique opportunity to experience Huang’s and Long’s cuisine in a stylish setting at an incredibly accessible price. Combining Empire’s hip atmosphere and lavish cuisine with BaoHaus’ authentic neighborhood feel, guests will receive an experience unlike any other. The menu will include items from Huang’s proprietary menu, including the Chairman Bao, the Uncle Jesse Bao and Coffin Bao Fried Chicken with Spicy, Tingly Condensed Milk, alongside signature items like Oxtail Soup with Heirloom Tomatoes and Mung Bean Noodles and Pi Dan Tofu.

Chef Huang – a former lawyer, stand-up comic, author, blogger and media personality – will also be signing his recently published memoir. “Fresh off the Boat” will also be included in the price of dinner. (Books will also be available for purchase and signing to Empire patrons who don’t attend the dinner.)

For reservations, please call 617-295-0001.

5) Irish eyes will be smiling when The Beehive presents their 6th annual St. Patrick’s Day festivities on Sunday, March 17 from 5pm-1am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including performances from Boston-based and lively Irish music performers, Irish inspired à la carte food & drink specials from Kilbeggan Irish Whiskey, Tyronnell Irish Whiskey and Connemara Irish Whiskey, and an evening like only The Beehive can create.

The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy.

This year at the ‘hive,’ a “special guest” performance will kick of the night of Irish filled festivities at 5:30pm. Husband-wife duo Matt & Shannon Heaton will then bring their shared musical experience and love for Boston’s Irish music scene to the stage at 8:00PM. Boston-based, Matt has made his musical home in Boston’s Irish scene while Shannon has co-founded Boston’s Celtic Music Fest and teaches for Boston’s Comhaltas. Their modern take on traditional centuries-old Irish songs, which features Irish flute- and guitar-driven tunes and traditional Irish-style singing, will bring out emotion and Irish pride from the Irish and non-Irish alike. Matt and Shannon’s entertaining and organic onstage banter is almost good as the music (almost)!

In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. Along with The Beehive’s regular libations, the bar will mix traditional Irish cocktails with the best of Kilbeggan’s Irish Whiskey, Tyronnell’s 10 year Port Cask and Connemara’s 12 year Single Malt.


Dinner reservations are recommended, no cover charge, both the upstairs and downstairs bars will be open for service.

6) This March experience wines from the different regions of the world at Tuscan Kitchen’s weekly Regional Wine Tasting Series. Every Wednesday from 6pm-8:30pm, Tuscan Brands’ Wine Director Joe Comforti will lead guests on a special tour as they sip and swirl their way through different wine regions across the globe. For only $20 per person ( tax & gratuity not included) guests will enjoy various regional wine samples accompanied by Salumi e Formaggi and artisanal Hand-crafted Breads from Tuscan Market bakery. Held upstairs in The Wine Bar, this series is the perfect excuse to relax midweek while enjoying wine from distinguished wine producers.

March 6th, 2013: Tuscany, Italy
March 13th, 2013: A World Tour
March 20th, 2013: Piedmont, Italy
March 27th, 2013: A Tour of Italy

Reservations accepted for parties of seven or more. Call-ahead seating is available for parties smaller than seven. Simply call (603) 952-4875 before leaving your home or office and if on a wait, you will be added to wait list ensuring priority seating. Upon arrival, please check in with the host at the front door. *There may be an additional wait when you arrive.

7) Since its opening in fall 2012, Belly Wine Bar in Kendall Square has quickly gained a following as a destination for offbeat, eccentric and hard-to-find European wines. This spring, the team at Belly will introduce some playful new food offerings for groups of all sizes that will guarantee a full belly and a seat at the restaurant (these munchies are reservation-only). So shake up your typical vino and cheese duo with gooey fondue, fried chicken and wine pairings and Sardinian lamb arm + a leg-style!

Seasonal special menus include:

Fondue for Your Crew
$14 per person
February - May
Get your dunk on with dip-able brussels sprouts, EVOO roasted potatoes, grilled focaccia, endive and apples, all ready for plunging into a gooey bowl of Spring Brook Farm Reading Raclette, Emmentaler and Gruyere.

Arm + A Leg: Lamb Jam
$62 per person
Begins March 1
Chef Robert Grant’s signature whole-animal spread switches gears for spring with a Sardinian lamb feast. Belly up to communal tables with your friends for four courses of baller carnivorous fare like lamb neck with salsa verde and fregola sarda, sticky glazed short ribs, whole wood-roasted leg of lamb, and Pecorino Calcagno with honey and nuts.
Reservations: Available for groups of 4-12 people. Please give at least 48 hours’ notice. All Arm + A Leg reservations must be made at: http://www.bellywinebar.com/reservations.

Fried Chicken and Orange Wine
$25 per person; $50 per person with flight of wine
May - September
KFC Belly-style: Killer Fried Chicken and Orange wine. A bucket of fried chicken (hot or cold), flight of orange vino and all the bird-loving extras (biscuits, pickles and citrusy fennel + radicchio slaw) enjoyed with your friends in your flip-flops on the patio.
Reservations: Available for groups of 4-8 people on the patio or in the dining room. Online reservations available beginning May 1.

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)  The Greater Portsmouth Chamber of Commerce announces the line-up of 49 restaurants participating in Restaurant Week Portsmouth & the Seacoast, March 22-31. “We are delighted by the restaurants and chefs who have committed to creating wonderful Restaurant Week menus with lots of options at an incredible value” says Valerie Rochon, Tourism Manager, Greater Portsmouth Chamber of Commerce. “Each year the reputation of Portsmouth as a restaurant mecca worthy of a culinary road trip is expanding beyond our borders. We are gratified to see visitors from Maine, Boston, New York and Rhode Island, and all points New Hampshire, coming to dine and shop and explore the Greater Portsmouth area.”

Prices: Lunch/$16.95, Dinner/$29.95 (*does not include tax, tip, beverage)
Menus are available online. 

2)  On April 4, Neurofibromatosis, Inc. Northeast will celebrate their 13th annual Table for TEN event in Boston. With Honorary Chairperson Jenny Johnson (Producer and Hostess of NECN’s TV Diner) emceeing this evening, supporters will be shuffled off to some of the city’s dining establishments to enjoy a three-course meal before closing out their night at a dessert reception and live auction hosted at Parris in Faneuil Hall.

Neurofibromatosis, Inc., Northeast has provided research grants to scientists at leading institutions around the country. NF, Inc. is proud to have been the impetus behind the creation of The Harvard Medical School Center for NF and Allied Disorders (CNfAD), a virtual center whose mission is to define the pathogenetic mechanisms that cause NF1, NF2 and related disorders. NF, Inc. is the leading resource in the northeast for patients and families who live with NF, a genetic condition that causes tumors to form on nerves anywhere in or on the body. Neurofibromatosis is more common than cystic fibrosis and muscular dystrophy combined.

Groups of ten guests will arrive at their respective restaurant at 6pm on Wednesday, April, and will indulge in a specially created three-course menu. Participating restaurants in the 13th annual Table for TEN event include, but are not limited to: Post 390; Red Lantern; Davio’s Northern Italian Steakhouse; Forum; Lucia’s Ristorante; Fleming’s Prime Steakhouse & Wine Bar; Strega Waterfront; Cafeteria; and, Legal Harborside. At 8pm, supporters are invited to continue the festivities at the official after-party at Parris in Faneuil Hall. At this dessert reception, Montilio’s Baking Company will provide custom sweet treats and revelers will enjoy entertainment and a live auction by Honorary Chairperson, Jenny Johnson.

Table for TEN is one of NF, Inc. Northeast’s largest fundraising events of the year. Through their efforts, grants for groundbreaking research at Harvard Medical School Center for Neurofibromatosis and Allied Disorders, Mass General Hospital and Children’s Hospital Boston are made possible. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.

To attend this event, please contact Sonja Nathan of NF, Inc. Northeast at 781-272-9936 or snathan@nfincne.org. For more information on the Table for TEN event and to reserve online, please visit: www.nfincne.org. Tables for ten are available beginning at $1,000 and individual placements at a table may be reserved for $100. To attend the dessert reception and auction only, guests are kindly asked to make a $20 donation to NF, Inc, Northeast. Sponsorship levels are also available.

3)  March 20 is National Ravioli Day. The traditional Italian filled pasta is a tried and true staple on menus at some of the best restaurants in the city, and now chefs are adding more creative takes on the Italian favorite. This year make it your mission to fill-up on the stuffed doughy delight, and stop into one of these Boston area venues to sample their rendition of the delectable ravioli.

Avila Restaurant (1 Charles Street South, Boston- 617-267-4810)
Lobster-Corn Ravioli ($28) served with lobster sherry cream.
Davio’s Northern Italian Steakhouse (75 Arlington Street, Boston- 617-357-4810)
Lobster Ravioli ($31) - with sherry red pepper cream, and lemon tarragon spiked lobster.
Flemings Prime Steakhouse (217 Stuart Street, Boston - 617-292-0808)
Roasted Mushroom Ravioli ($10.95; $6 at the bar nightly from 5-7pm) - stuffed with Portobello and shiitake mushrooms and served in a porcini butter sauce.
Legal C Bar (736 Legacy Place, Dedham – 781-234-6500):
Pumpkin Ravioli ($16.95) – served with blue cheese and sage brown butter.
Legal Harborside (270 Northern Avenue, Boston – 617-477-2900):
Misty Knoll Farms Chicken ($28 – available on the second floor) –served with truffled celery root and egg ravioli, wild mushrooms.
Legal Sea Foods (all locations):
Fish-Shaped Cheese Ravioli ($6.50 – kids’ menu) – served plain or with red sauce.
Strega North End (379 Hanover Street, Boston- 617-523-8481)
Ravioli Alla Aragosta ($22.50) - Lobster stuffed ravioli finished with crab meat in a pink sauce.
Ravioli Alla Formaggio ($15.95) - half-moon shaped cheese ravioli served with a plum tomato sauce and fresh ricotta cheese.
Strega Waterfront (One Marina Park Drive, Boston – 617-345-3992)
Ravioli Aragosta ($26) - Lobster filled ravioli finished in a crabmeat cream.
Towne Stove and Spirits (900 Boylston Street, Boston – 617-247-0400)
Ravioli Carbonara ($17) – ricotta, crisped pancetta, sweetest canned peas.
BOKX 109 American Prime at Hotel Indigo – (399 Grove Street, Newton – 617-454-3399)
4pm – 10pm: $15 per person (includes Corned Beef Rueben and choice of cocktail)

4)  Here are a few St. Patrick's Day upcoming events:

BOKX 109 American Prime (399 Grove Street, Newton – 617-454-3399) will feature a paired St. Patrick’s Day duo. Dig into a hearty Corned Beef Rueben at the bar and wash it down a cold pint of Guinness or Smithwick’s, or a glass of Jameson Irish Whiskey. In true “luck or the Irish” fashion, BOKX 109 American Prime will also be giving away a daytime pool cabana for eight people to be redeemed in the summertime.

Towne Stove and Spirits (900 Boylston Street, Boston – 617-247-0400)
Culinary Director Lydia Shire and Executive Chef Mario Capone will be whipping up specials to honor Emerald Isle. Go the traditional route with Corned Beef & Cabbage (with honey mustard and smoked sea salt - $21) or venture out with the Butter Poached Lobster (with leek pie, crispy potato and Irish whiskey sauce - $41).

Haru (55 Huntington Avenue, Boston – 617-536-0770)
Haru is going “green with envy” with one of their specialty cocktails this Saturday. The Green Tea Margarita (Patrón Reposado tequila, Citrónge, green tea liqueur and sours - $12). Green tea is healthful and packed with antioxidants, after all.

5)  Come to The Beehive, with their “Blues on Sunday” series, an ongoing down-home presentation of the area’s best blues music, food and cocktails. Each Sunday from 8pm-12am, “Blues on Sunday” showcases the very best blues music in New England with an all-star house blues band led by 25-year musical veteran Bruce Bears on the keyboards, a core band of inspired performers and a rotating cast of legendary “drop in” musicians making guest appearances.

Guest can enjoy offerings from the fresh raw bar including oysters ($2.50 each) and jumbo shrimp cocktail ($3 each), or opt for one of The Beehive’s raw bar platters (2pp $40/ 4pp $80/ 6pp $110). Another special is the Fall-Off-The-Bone’ Baby Back Ribs ($13.00). Those looking for more traditional fare with their blues should try the roast mustard & herb crusted rack of pork with Brussels sprout & prosciutto hash ($24.00), or the all-time favorite, The Beehive Prime Burger with frites and slaw ($15.00).

No cover charge, cash bar, reservations recommended.

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)  In celebration of Easter Sunday on April 8th, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch. From 10:30am-4pm, diners can indulge in springtime fare and the prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.

Menu:
--Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
--Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
--Rohan Duck Rillettes with Traditional Accompaniments
--Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
--Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
--Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
--Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
--Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
--Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
--Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
--Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
--Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
--Selection from our Dessert Cart

2)  On March 27, at 6:30pm, Legal Sea Foods will “trick” out Park Square’s wine cellar with their next Legal Holiday: April Fools’ Day. For those looking to celebrate the occasion a bit early this year, Legal Sea Foods will serve up three-courses of unique beverages and fun hors d’oeuvres in this “Expect the Unexpected” themed menu:

First Course
White Shrimp Tamal with roasted corn relish & salsa tatemada
Domaine du Viking “Tendre” Vouvray, Loire Valley, 2009
Second Course
Pan Seared Native Striped Bass with cilantro rice au gratin & green pepper cream sauce
Ken Forrester “Petit” Pinotage, Western Cape, 2010
Third Course
Pastel Tres Leches with café de hoya caramel sauce
Petite Mexican Coffee

Cost: $35 per person (includes tax and gratuity)
Reservation required by calling: 617-530-9392

3)  Tamo Bar in the Seaport Hotel is gearing up for St. Patrick's Day with some distinctively Irish cocktails and authentic dishes from the Emerald Isle. All are welcome to join in on the fun from March 14 through St. Patrick’s Day, Saturday, March 17. The Irish classics are available at both Tamo lounge and Aura restaurant.

St. Patrick’s Day Cocktails
Shannon Cider (Tullamore Dew Whiskey, Magners Cider, Simple Syrup, Fresh Lime Juice, Muddled Mint, Poured over ice) $10
Guinness Float (Guinness, Vanilla Ice Cream, Baileys Float) $12
Galway Bay (Jameson Irish Whiskey, Calvados, Fresh Lime Juice, Grenadine, Shaken and served straight up) $10

St. Patrick’s Day Menu
Shepards Pie (A Rich Dish of Stewed Lamb Topped with Mashed Potatoes. Served with a small green side salad) $24
Corned Beef and Cabbage (Our version of a classic dish) $22
Pan Roasted Hake (Colcannon, Baby Carrots, Whole Grain Mustard Beurre Blanc) $24

4)  AKA Bistro, located in Lincoln, is one of my favorite suburban restaurants and their early spring menu will be highlighting sashimi. AKA Bistro chef /owner Chris Chung’'s reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open Uni Sashimi Bar. Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. In 2010, Chung and business partner Christian Touche (Clio's 15 year GM) broke from Clio, with Oringer’s blessing, and headed out to Lincoln to open AKA Bistro.

Chris Chung’s early spring menu includes:
--Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari
--Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron
--Bronzini with pickled burdock root, hot sesame oil and cilantro
--Sea Bream Sashimi with Shanghai style cabbage and shiso granite’
--Striped Bass Sashimi with mango kosho, umeboshi and red shiso
--Kumomoto Oyster with Barberry tapioca and ponzu
--Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes
--Kobe Beef Dumplings with Sukiyaki consommé
--Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos
--Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake
--Scottish Salmon Sashimi with Hakka soy bean vinaigrette

More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)

5)  On Friday, March 16 and Saturday, March 17, Blue on Highland will go green with a special Saint Patrick’s Day menu celebrating the luck of the Irish. Guests are invited to indulge in Irish beef stew ($14), fish & chips with malt vinegar ($16) and grilled rib eye steak with Jameson whiskey butter and colcannon ($28). Diners can top off their festive fare with Blue’s mint chocolate cupcakes ($8) for dessert.

Irish or not, Blue’s Celtic-inspired cocktails will get everyone in a celebratory mood with specials such as the Irish Buck, Bushmills whiskey with ginger beer and fresh lime ($11), St. Germain green cooler ($11), traditional Irish Coffee ($8.50) or Harpoon IPA (yes, it will be dyed green, $6). All food specials will be available for lunch, dinner and takeout on both Friday and Saturday, so head to Blue on Highland and go green this St. Patrick’s Day.

Reservations are recommended. Please RSVP at 781-444-7001.

6)  Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar serves a three course sit-down menu with a focus on deliciously traditional dishes. Brunch hours on April 8, Easter Sunday, are 11:30am-3pm. The prix fixe menu is $34.95 per person with a children’s version available for $16.95. Fleming’s traditional a la carte menu will also be available.

“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”

For the Benedict, tender filet mignon is cooked to order, topped with impeccably poached eggs, then crowned with buttery béarnaise sauce tasting of fresh lemon, shallots, and tarragon. Fleming’s New Orleans-Style French Toast is made from thick slices of rich brioche bread soaked in Grand Marnier-flavored cinnamon batter, then cooked in butter until crisp and golden brown on the outside with a velvety interior. A generous dollop of housemade chantilly cream and fresh berries make for a decadent topping. Shrimp or Filet Frittata and a Steakhouse Filet Mignon Cobb Salad round out the main course offerings. Guests start with Fleming’s signature Wedge Salad or a Fresh Fruit Medley, and desserts include a choice of Crème Brûlée, White Chocolate Bread Pudding or Walnut Turtle Pie.

The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.

A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.

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)  The Wine ConneXtion, located in North Andover, is hosting its own month-long playoff in March to determine the best bottle of wine under $25. Over 30 sommeliers, media personalities, chefs and restaurateurs will choose their favorite wines, and The Wine ConneXtion will pit these selections head-to-head in a single elimination battle for wine supremacy.

There will be preliminary tastings held every Saturday in March beginning March 10. From 12pm-5pm each week, guests will taste 10 player’s wines and vote on their three favorites. The top three weekly wines will make it to the final tasting round on Saturday, March 31, when one bottle (and one player) from the nine finalists will be crowned the "March Wine Madness" champion!

Throughout the entire month of March guests can peruse the aisles of the Wine ConneXtion and learn more about their favorite March Wine Madness player’s wine choice, which will be prominently displayed in the store. Wine lovers and fans alike are encouraged to get in on the action by using the Twitter hashtag #MarchWineMadness. Join the Wine ConneXtion in this fun taste-off with some of the area’s greatest wine connoisseurs and come away knowing the best wine bargains out there.

PLAYERS: Jenny Johnson, Executive Producer/ Co-Host of NECN’s TV Diner; Joe Faro, Owner of Tuscan Kitchen; Catherine Walkey, Owner of Blue on Highland; Scott Kearnan, Editorial Director at STUFF Magazine; Jamie Coelho, Associate Editor at Rhode Island Monthly magazine and The Dish local food newsletter; Tony Bettencourt, Chef/ Owner of 62 Restaurant & Wine Bar; Andrew Rimas, Editor at Improper Bostonian; Dan Henn, Wine Sommelier of Davio’s Northern Italian Steakhouse – Boston; Jay Foster, Beverage Director of C.S. Post 390 Restaurant; Eric Eastman, General Manager of BOKX 109 American Prime; Jennifer Mueller, Celebrity Chef; Billy Costa, Co-Host of NECN’s TV Diner and Co-Host of "Matty In the Morning" on KISS 108FM; Chef Brian Poe, Executive Chef of Poe’s Kitchen at the Rattlesnake; Chef Lydia Shire, Culinary Director of Towne Stove and Spirits and Chef/Owner of Scampo; Bruno Marini, General Manager & Wine Director of Strega Waterfront; Nicholas Daddona, Certified Sommelier of Les Zygomates Wine Bar & Bistro; Jason Bond, Executive Chef of Bondir; Bre Garcia Dale, Education Director at the Boston Center for Adult Education; Jonathon Alsop, Boston Wine School; Tom Grella, Executive Chef and Co-owner of Prelude Restaurant; Cecilia Rait, Co-Proprietor of Beacon Hill Hotel & Bistro; Jennifer L. Ziskin, Wine Director and General Manager of La Morra; Matthew Morello of Brasserie 28; Richard Auffrey, The Passionate Foodie Blog; Bertil Jean-Chronberg, General Manager and Sommelier of The Beehive; Mary Edes, General Manager of Coppa, Jose Duarte, Chef/Owner of Taranta Restaurant; Paul Turano, Chef/Owner of Tryst Restaurant; Eric Bogardus, Executive Chef Petit Robert Central; Erwin Ramos, Chef Ole Restaurant Group.

As you can see above, I am one of the Players, and have selected the Gruet Blanc de Noir ($11.99) as my choice for a winner. Who doesn't love sparkling wine? Plus, this bubbly is made in New Mexico, probably not a place that immediately comes to mind when you think of sparkling wine. But the Gruet is a delicious wine, especially at this price point. So please vote for the Gruet!

Preliminary Tastings:
Saturday, March 10th, from 12pm-5pm
Saturday, March 17th, from 12pm-5pm
Saturday, March 24th, from 12pm-5pm
Final Tasting: Saturday, March 31, from 12pm-5pm
Cost: Free. Guests must be 21 years of age or older

2)  On March 13, at 6:30pm, Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, will host a “Blind Tasting” wine dinner at the Park Square location. Each course will feature a comparative tasting of European and New World wines whose identities will be concealed so guests can enjoy them with the food pairings. While discussing their distinctive qualities in a group setting, guests will indulge in the following at Legal Sea Foods’ wine cellar:

Hors d'Oeuvres
Smoked Oyster Paté, Roasted Walnuts, Grilled Crostini
Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms
Maine Lobster Tartare, Meyer Lemon Aioli
First Course
Serrano Ham Wrapped Scallops with baby arugula salad, marcona almonds, & cabrales blue cheese dressing
Second Course
Pan Seared Yellow Fin Tuna with Mediterranean red quinoa salad, yogurt mint cucumber sauce, hummus, pita chips
Third Course
Hickory Wood Grilled Swordfish with smoked beluga lentil salad, bacon braised Swiss chard, roasted pepper coulis
Cheese Course
Local Baby Swiss, Manchego, & Meunster with peach compote & buttery toast points

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

3) For St. Patrick’s Day, Saturday, March 17, let Grafton Street and Irish Village get you in the Irish spirit.

Grafton Street's St. Patrick’s Day Menu includes:
--Corned Beef & Cabbage (Boiled Cabbage, Red Potatoes, Carrots, Parsley Sauce)
--Rustic Shepherd’s Pie (Braised Lamb, Root Vegetables, English Peas, Carrots, Mashed Potatoes)
--Guinness Beef Stew (Hearty Vegetables, Potatoes)
--Grilled Atlantic Salmon (Smoked Savoy Cabbage, Slab Bacon, Fingerling Potatoes, Grainy Mustard)

At the Irish Village, you can enjoy:
--Complimentary Corned Beef Sandwiches
--Live Entertainment from Finbar Doyle, a true Irishman who gets the entire bar singing and clapping along to his classic pub songs with just an acoustic guitar and a bodhran (Irish drum).
--Perfect Pints of Guinness from bartender and Irishman Kieran McWilliam, who has been pouring Guinness at Boston’s original Irish pub for more than 20 years. Kieran expertly pours Guinness in a way that upholds the beer’s sought after bitterness and creaminess. Served at an ideal temperature in a traditional 20-ounce Imperial pint glass, there is no better way to enjoy this Irish staple.

4)  The Taste of Alsace, presented by the B.S.S.C.A., the Harvard Square Business Association, and Sandrine's Bistro, will take place on Wednesday, March 7, from 6pm-8pm, at The Inn at Harvard. At this event you will find:

--Restaurants including Brasserie Jo, Eastern Standard, Elephant Walk, Finale, Fornax Bread Co., Petit Robert Bistro, Russell House Tavern, Sandrine's Bistro, Savenor's, Sel de la Terre, l'Espalier, Upstairs on the Square
--Complimentary French wines
--Unique Silent Auction Items such as South African Photo Safari for 2, Red Sox tickets, Chalet in Annecy, Museum packages, restaurant gift certificates, Private UN tour with lunch, Beacon Hill house tour, Weekends in Strasbourg, and many more.
--Live Jazz

The Cost is $75 per person, and for more info and tickets, please Register Here

5)  Check out some of the new Saturday and Sunday brunch offerings at Ashmont Grill in Peabody Square of Dorchester. Please note that menu choices and creative alcoholic libations change often. There is plenty on this new menu that sounds very delicious.

New right now:
* ‘Croque It Your Way:
Three versions of the classic French sandwich, on brioche, including The Croque Boum-Boum, smothered in Bolognese sauce
* Crispy Fried Chicken with herb gravy, buttermilk biscuits, skillet potatoes
* Warm Cinnamon Sugar Donuts with chocolate-burnt cherry dipping sauce
* Roasted Butternut Squash Hummus w/ spiced pita chips and marinated olives
* House-made Turkey Chili with griddled cornbread
* Battered French Toast Sticks with Brandied Berry Compote, whipped cream
* Poached Shrimp Cocktail with spicy tequila sauce
* Banana Upside Down Cake with maple ice cream
* Gazpacho Bloody Mary plus The Bacon Bloody, The Bleu and Bloody
* Midnight Mimosa with Stoli Oranj and Cointreau
* Old Standards: Trainwreck Omelette …Ashmont Cobb Salad …Pearl Hot Dog ... Grass-Fed Burgers

6)  The Beehive presents their 5th annual St. Patrick’s Day festivities on Thursday, March 15, from 5pm-2am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including performances from the most exciting and genuine Irish music acts in the city and Irish inspired à la carte food & drink specials.

The claim is that this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and Founder of the Boston Irish Tourism Association.

Music: There will be a special performance by The Ivy Leaf, a young, traditional Irish quartet that came together through the Boston session scene. Featuring fiddles, flute & whistle, concertina, vocal, and bouzouki and guitar accompaniment, the group's influences are a blend of the old and new, taking on centuries old dance music and giving it a modern vigor.

Food: In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. And what would a St. Patrick’s Day celebration be without libations? The Beehive will be serving Irish-inspired cocktail specials such as the Lady Luck (Jameson Irish whiskey, Canton ginger, vanilla simple syrup, orange bitters, $11), Beehive Banshee (Jameson Irish whiskey, Bailey’s Irish cream, amaretto liquor, $11) and the Blood and Whiskey (Jameson Irish whiskey, blood orange juice, and Angostura bitters, $11) all evening long.

INFO: No cover charge, Cash Bar, Reservations recommended

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) The Massachusetts Affiliate of Susan G. Komen for the Cure will present the Third Annual Chefs for the Cure event on April 7 at 7:30pm at the Viking Center in Westwood.  At this event, you will be able to sample culinary delights from some top notch local chefs, including: Jose Duarte of Taranta, Peter Dexter of ONEBistro, Jarrod Moiles of BOKX109 American Prime, Joanne Chang of Myers & Chang, Keenan Langlois of Union, Christopher Robins of Gaslight, Denise Baron of Burton’s Grill, Derek Barragan of Del Frisco’s, and Nicole Coady of Finale Desserts. There will be wine to drink, a raffle and a silent auction, all which will benefit breast cancer research.

General Admission is $100 per guest and includes admission to the tasting of featured Chefs and one complimentary entry for the raffle. VIP Admission is $150 per guest and includes VIP Cooking Demo at 6:30pm by Chef Annie Copps, admission to the tasting at 7:30pm and two complimentary entries for the raffle. Space is limited to 50 guests.

I attended last year's event and it was my 2010 Favorite Charitable Food Event.  I stated that it was a "Overall, a top notch event for a great cause."  I will be attending again this year and hope to see some of my readers there too.

2) Held May 18-22, the Nantucket Wine Festival (NWF) celebrates its 15th anniversary.  Presented by Nantucket Combined Charities, this festival will once again celebrate world-renowned wines paired with top notch cuisine against the backdrop of some of the island’s most beautiful and historic locations, including the White Elephant Hotel. The White Elephant is the beautiful waterfront headquarters of the Festival, provides an elegant setting for many of the events.

“Part of the reason for the Festival’s success is Nantucket’s reputation in the industry as home to a large concentration of fine restaurants, so it is a very important market for wine,” said Denis Toner, NWF Founder. “Over the past 15 years, I have spent considerable time seeking out quality wineries from around the globe—the entire point of the NWF is to emphasize quality over quantity. We’re not the biggest, but I think we’ve proven over the years we are among the most selective, offering our guests the kinds of one-on-one winemaker opportunities that simply aren’t possible at other food and wine events.”

Highlights of the 2011 Festival include the Luncheon Symposium program, featuring an hour-long tasting and discussion, followed by a four-course luncheon of exquisite food paired with the wines of the participating vignerons. The symposia include: Burgundy Roundtable (hosted by The Nantucket Golf Club), California Classics (hosted by the Brick House Bistro), American Beauties (hosted by American Seasons). Also, the pièce de resistance at this year’s Festival, the Saint-Emilion First Growths Tasting and Luncheon (hosted by the Great Harbor Yacht Club), gives attendees an unparalleled opportunity to sample 12 premier grand cru Saint-Emilion wines, all handcrafted in Bordeaux and presented by the featured vintners.

This year, the festival has named Tim Mondavi of Continuum Estate as “Luminary of the Year.” First presented three years ago, the Luminary of the Year award recognizes an individual whose work has had a profound effect upon the landscape of wine and food.

The Harbor Gala (May 19), held at the White Elephant Hotel, will feature over 30 stations, each with a winemaker or winery representative and a restaurant chef whose cuisine is chosen to match the wines. Some of the notables who will be in attendance: George Sandeman of Sandeman Port, Tim Mondavi of Continuum Estate, the ubiquitous Todd English, Ray Coursen of Elyse Winery, one-star chefs Cyril Renaud of Bar Breton in Manhattan and Cesare Casella of Salumeria Rosi in Manhattan, the prince of pork—Matt Jennings of La Laiterie in Providence, Raimund Prum of SA Prum, Dominique Demarville, Cellar Master of Veuve Clicquot, and many others.

The Celebrity Chef & Winemaker Auction Dinner (May 21), held at the White Elephant, will benefit the Nantucket Historical Association. Featuring the culinary skill of Brooke Vosika of Four Seasons Hotel Boston and the wines of Veuve Clicquot Ponsardin and Newton Vineyards, the auction will include one-of-a-kind wine and lifestyle items such as trips to California and Burgundy, as well as unique collections of large-format bottles, many signed by the winemaker.

The Grand Tasting (May 21 & 22) will offer more than 200 wineries with samplings of hors d’oeuvres, including artisan breads and cheeses, smoked meats and seafood, Nantucket shellfish, and tapas and delicacies, will emphasize the important relationship between food and wine. Other highlights include wine-related art and glasswork, and fascinating exhibits.

The Ticket Package available this year is the Grand Cru Package (a $825-$905 value for $750)
Includes: Access to all three Grand Tasting sessions
Access to Saturday morning Early-Admission VIP Reception at the Grand Tasting (available to package purchasers only)
Ticket to the Opening Night Reception
Ticket to the Harbor Gala
Tickets to two Wine and Food Seminars (based on availability)
Laminated personalized NWF entry pass
2011 NWF poster signed by artist Kerry Hallam
NWF hat

Tickets to the Grand Tasting are sold by session, starting at $85. There are three sessions: Saturday, May 21, from noon-2pm and 3-5pm, and Sunday, May 22, from noon-3pm. You may combine sessions for a discounted price. Ticket prices increase as of April 1, 2011. No one under 21 admitted; proper ID required. For a complete listing and price information for all events please call the Nantucket Wine Festival at (508) 228-1128 or visit us on-line at www.nantucketwinefestival.com for constant updates.

3) To celebrate St. Patrick's Day, from March 14th through 20th, Chef Poe of Poe’s Kitchen at the Rattlesnake will be serving special Irish dishes, including the following:

--Irish Onion Soup (Grilled Onions in Guinness and Veal Broth with an Irish Cream Crouton & Dubliner Cheese) Cup: $6 Bowl: $10
--Shepherd’s Carpaccio  (Seared with Cayenne, Garlic, Mustard and Peppercorn with Roasted Root Vegetable & Spring Pea Salsa in cauliflower & parsley vinaigrette and a dollop of fluffy colcannon) $9
--Corned Duck & Cabbage and Corned Beef Tacos (One Corned Duck Taco and One Corned Beef Taco – both with Potato & Parsley, Braised Cabbage, in Crisp Spinach Tortillas and Cahill’s Irish Porter Cheese Sauce) $11
--Gaelic Mixed Grill (Skillet Seared Dry Aged Petit Tenderloin of Beef with a Shot of Bushmills, Irish Butter Creamed Spinach, with Corned Beef & Cabbage Infused Potato Dumplings) $22
--Steel Cut Oatmeal & Irish Coffee Crème Brulee (Brooklyn Brewery Black Chocolate Stout & Vanilla Bean Ice Cream with an Oatmeal Cookie Crisp)  $6

4) Chef Antonio Bettencourt, of 62 Restaurant & Wine Bar in Salem, offers up some creative and delicious Italian cuisine but his culinary roots actually began in regional French cuisine. Working with Chef Amanda Lydon, first at Metro Brasserie and then at Upstairs on the Square, where he served as the executive sous chef to both Lydon and Chef Susan Regis.  

On Sunday, March 27, from 6:30PM-8:30PM, Chef Bettencourt will return to his culinary roots as he presents “Bienvenue au 62” a special Burgundy wine dinner in partnership with the French Cultural Center of Boston and Destination Salem. The three course food & wine pairing will take guests on a virtual gastronomical journey to the French culinary hub. Guests can learn more about French culture with information provided by the French Cultural Center, and for those new to Salem, MA, Destination Salem will be providing information to guests about what’s on tap this spring and summer for the seaside town.

This 3-course dinner includes all paired wines and is $75 per person + tax and gratuity. Reservations are required by calling (978) 744-0062.

MENU
First Course:
Seared sea scallops, haricots verts, warm hazelnut vinaigrette and lamb’s lettuce
Domaine William Fevre 2009 Chablis Champs Royaux Chardonnay
Second course:
Crispy pork trotters avec persillade, toasted baguette et moutarde
Domaine Heritiers Comte Lafon 2008 Macon Villages Chardonnay
Third Course:
Cote de Boeuf, sauce marchande au vin, wild mushrooms
Domaine Philippe Roty 2007 Cotes de Nuits Villages Pinot Noir
Fromage:
Assortment of cheese and accoutrements
Domaine Bouchard 2006 Savigny Les Beaune Pinot Noir

5) The Beehive presents their 4th annual St. Patrick’s Day festivities on Thursday, March 17th, from 5pm-2am.  The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. And “authentic” is the key word! The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and Founder of the Boston Irish Tourism Association.

One of the many St. Patrick’s Day surprises at The Beehive will be a special performance by Matt and Shannon Heaton Celtic Review. Both have an Irish folk pedigree that started with sessions in Chicago pubs and was refined by the masters in Dublin. Voted “Female Musician of the Year” by the Irish American News, Shannon is one of the strongest fiddle players in the USA. Together, they will turn this Irish city upside down!  Opening the show will be the sweet voice of Sheila (The Plummer) Linnehan, straight from Ireland.
In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few.  Dinner reservations recommended, no cover charge, both the upstairs and downstairs bars will be open for service.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) “Give Back @ The Grill” is a new pro-gram initiated at Ashmont Grill that puts its money where its heart is. Chef-owner Chris Douglass helps fund urban assistance programs in Dorchester by allowing local organizations to “host” his Monday Night Wine Club for a month. The club is the restaurant’s, 4-year-old, weekly tasting and dining event.

For each $35 three-course meal sold on Monday nights, Ashmont Grill gives back $5 to the host organization. Regular patrons and walk-ins are of course welcome on Mondays, and their meal proceeds get donated, too. If the restaurant sells out every Monday night, the hosting organization stands to gain $1,600 in four weeks.

In March, the Grill’s charitable partner is Boston Partners in Education, who “enhance academic achievement and nurtures the personal growth of Boston’s pubic school students by providing them with focused, individualized, in-school volunteer support.”

In April, it’s College Bound Dorchester, whose mission is to equip Dorchester students with the attitude, skills and experience to graduate from college. It focuses on critical developmental periods in the lives of more than 900 students annually through five program areas – Early Ed, Out of School Time, Adolescent Development, Alternative and Adult Ed.

“I’ve lived in this neighborhood for 25 years, and I know how hard it is for these organizations to keep funded and operating. The “Give Back” program gives these groups a chance to help themselves, while having fun here at the restaurant, and it assures that the people of this neighborhood will continue to benefit from their good works,” says Douglass.

Monday Night Wine Club themes vary from week to week:
March 7: Au Bon Climat Winery
March 14: Yellow & Blue (an eco-friendly packaged CA wine)
March 21: California Dreamin'
March 28: France’s Greatest Hits

2) Chef Brian Poe of Poe’s Kitchen at the Rattlesnake is debuting his first Poe’s Unleashed menu of the New Year. Available day and night, the menu includes the following options:

--Roasted Garlic Soup (Apricot & Onion Salsa with Roasted Garlic Toast Point & Chile Oil)
Cup: $6.25 Bowl: $10.75
--Welsh Rabbit (Horseradish, Rosemary, Truffle & Red Onion Braised Rabbit with Humboldt Fog & Old Speckled Hen Beer Cheese Sauce and Rosemary & Onion Slaw)  $11
--Duck Quesadilla (Orange & Chipotle Roasted Duck with Queso Fresco & San Andreas Cheese, Orange & Basil Salsa and Chipotle Orange Jus)  $10
--Adobo Chicken K~bobs (Grilled with Lime Vinaigrette, Chipotle Butter and Adobo Glaze)  $9
--Spicy Shrimp & Clams (In Chile, Coconut & Lobster Broth with Cilantro, Habanero & Soba Noodles)  $16
--Chocolate Pyramid (With raspberry-jalapeño puree)  $6.25
--Pecan Tart (With black lava sea salt caramel & cinnamon-dusted ice cream)  $6.25

3) Lala Rokh, offering Persian cuisine in New England for the last 16 years, honors Nowruz (Persian New Year) with a traditional celebratory dinner, Sofreh-ye Haft Sinn. Translated literally to mean “Cloth of Seven Dishes,” the meal represents rejuvenation and is celebrated around the Vernal Equinox (March 19) through March 31.

Nowruz, meaning “New Day,” is celebrated on the first day of the Vernal Equinox and marks the start of spring. Stemming from Cyrus the Great’s religious tolerance, the 3,000 year-old holiday unites people of different faiths and countries. A common thread among all Nowruz celebrations -- from the Persian Gulf to Western China -- is the symbolic ingredients and decorations that make up the meal and dinner table. Menu items include a cleansing herb and noodle soup to wash away troubles of the past year as well as a main course of whitefish, which symbolizes life. The table is decorated with eight items (all starting with the letter "S" in Farsi), including live goldfish as centerpieces and other symbolic items, such as hyacinths, tulips, lentils, and grasses. For the Binas, the celebration would not be complete without reading the work of one of the greatest Persian poets, Hafez (1325/26-1389/90)."

Designed to commemorate her family’s Persian heritage, Executive Chef and Co-owner Azita Bina-Seibel delivers a celebratory meal rich in symbolism. With spices sourced directly from Iran by her mother, Chef Bina-Seibel prepares traditional Persian dishes using generations-old family recipes. In addition to the slow-cooked meats and vegetables, dried fruits and native spices that make up Lala Rokh’s repertoire, the Persian New Year feast includes an array of symbolic ingredients and dishes in keeping with the theme of rebirth.

Lala Rokh’s special Persian New Year menu will include Ash Reshteh, a thickened soup of herbs, chick peas, lentils and noodles garnished with mint oil and goat’s milk yogurt, as well as Sabzi Pollo Mahi, lightly battered white fish with herb-infused basmati rice. The restaurant’s regular dinner menu will also be available during this time.

WHEN: March 19 – 31, 2011, from 5:30pm-10pm
RESERVATIONS: Recommended. Please call (617) 720-5511.

4) The Bristol Lounge will kick off National Pancake Week (March 6 - 12, 2011) with the "Batter Up" breakfast on March 5th, followed by Red Velvet pancakes featured all week long.  The "Batter Up" Breakfast: will be held on Saturday, March 5, from 9am-11am, featuring all-you-can-at pancakes and an array of fun toppings for $20 per person.  You will get to taste standards such as buttermilk as well as more unique pancakes such as Lemon Ricotta Hotcakes and Red Velvet. Reservations are required, please contact Dining Reservations at (617) 351-2037.

5) Cuffs – An Irish Bar in The Back Bay Hotel soon will be celebrating its favorite holiday: St. Patrick’s Day. From March 14th through 20th, the culinary team at Cuffs will serve up specially created dishes giving patrons a taste of good old fashioned Irish tradition.

--Toastie (With Irish bacon and hard cheddar cheese)  $6
--Cocktail Baby Sausages (A dozen sausages dipped in Guinness beer batter, flashed fried, served with mustard mayo)  $11

--Doyle’s Dublin Coddle (Grilled Irish pork sausage with potato puree and bacon vegetable stew) $12
--Beef and Oxtail Irish Stew (New England beef, made the Irish way)  $16

6) The 2nd annual A Taste of Iceland, a multi-day festival celebrating Icelandic cuisine, music, nightlife and film, is coming to Boston from March 18-22. Rialto Restaurant will be offering a special menu of Icelandic cuisine.
Chef Jóhannes Jóhannesson, otherwise known as “Chef Jói,” co-owner and head Chef at Reykjavik’s esteemed Seafood Cellar Restaurant, is coming to Boston to treat customers to unique Icelandic dishes featuring fresh seafood, lamb and skyr straight from Iceland. Working closely with Chef Jody Adams, Chef Jói will be serving a four-course menu, costing $85 per person, from Friday, March 18 through Tuesday, March 22.

The menu includes:
First Course:
Salted cod from Elvar Reykjalín with apples, celeriac and red currant
Second Course:
Fried Icelandic langoustine lobster with cauliflower in variations, winter truffle and brown butter
Main Course:
Filet of Icelandic mountain lamb with beetroot, goat’s cheese, onion and lamb jus
Dessert Course:
Icelandic skyr with raspberries, mascarpone ice cream, dried white chocolate and dill

Reservations can be made by calling 617-661-5050.

7) It’s a St. Patrick’s Day celebration for the senses at TAMO at the Seaport Hotel.  Let Geese in the Bog bring the Irish to your ears with their live performances March 15th & March 17th from 6-9pm. Chef Rachel Klein serves up traditional Irish fare including a boiled dinner of Corned Beef & Cabbage, and hearty Shepherd’s Pie. Chef Klein is also serving up some other Irish favorites with a special Seaport twist – such as Guinness Oyster Shooters and Corned Beef & Cabbage Rolls.

“Geese in the Bog” features four talented musicians, all experienced singers who play a variety of instruments. Their repertoire is comprised of Irish and Maritime ballads, as well as Irish based instrumental compositions.

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) Celebrate St. Patrick’s Day at Grafton Street or the Irish Village. 

Grafton Street's St. Patrick’s Day menu includes:
--Slow-Cooked Corned Beef & Cabbage (Boiled Cabbage, Red Potatoes, Carrots, Parsley Sauce)
--Rustic Shepherd’s Pie (Lamb, Root Vegetables, English Pea, Potato Puree)
--Guinness Beef Stew (Hearty Vegetables, Potatoes)
--Grilled Wild Salmon (Brussels Sprouts & Bacon, Mashed Potato, Apple-Horseradish Cream Sauce)

In Brighton at the Irish Village, you can score a complimentary corned beef sandwich from 11am to close and a pint of Guinness from bartender and Irishman Kieran McWilliam, who has been pouring Guinness at Boston’s original Irish pub for more than 20 years. Kieran expertly pours Guinness in a way that upholds the beer’s sought after bitterness and creaminess. Served at an ideal temperature in a traditional 20 ounce Imperial pint glass.

2) The Wine Connextion is hosting their second annual Battle of the Big Cabs, a tasting of high-end Cabernet Sauvignon.  On Saturday, February 26, from 12pm-5pm, the Wine Connextion will feature a complimentary in-store wine tasting featuring high-end, luxury wines that are rarely uncorked.  Some of the Cabernets they will open include 2007 Paul Hobbs Cross Barn Cabernet, 2007 Beaulieu Vineyards Rutherford Cabernet, 2005 Heitz Cellar's Napa Valley and 2008 Caymus Napa Valley Cabernet. Guests will have the opportunity to sip and swirl the featured wines before voting on their favorite. All of the featured wines will be available for a special price throughout the day, and knowing this store, you probably won't find a lower price anywhere else in the state.

3) "Remember that hand-made pasta dish you had on your trip to the Amalfi Coast and now you can't find anywhere? What about that recipe your family and friends love so much, and you just know if you had your own restaurant it would be a sell-out item. Now is your chance to relive all your food memories and bring that dish from research and development to market. Tryst, located minutes outside of Boston in Arlington, MA, is launching a special evening dedicated to all of its customer’s whims-- both large and small."

Throughout each month, Executive Chef/Owner Paul Turano will be collecting ideas, recipes and pitches to be featured on a very special night when his customers dishes will be the only offering on the menu. If you want to experience one of your favorite meals all over again, yet you can’t find the dish, simply e-mail Chef at onthemenu@trystrestaurant.com and he'll do the research and work to recreate the dish for you. Have a dish you think is a homerun? Send along the recipe and the dish might just make it to the menu. On the last Tuesday of every month beginning March 29, Chef Turano will put together a special “You’re on the Menu!” featuring a selection of dishes that were submitted throughout the month. The dishes that actually make it to the menu that evening will be listed with the person's name and a back-story on the dish.

4) In a departure from the oft-done wine tasting series, Morton’s Seaport is taking it to the next level, selecting other alcoholic beverages for pairings.  Experts will guide guests through a sampling of potent potables paired with signature Morton’s hors d’oeuvres. Dates and themes are as follows:

March 3: Beers from Belgium
April 7: All Things Bubbly
May 5: Mojitos
June 2: Sangria
July 7: Margaritas
August 4: Heavenly Mortinis
September 1: American Craft Brews

WHEN: First Thursday of every month, from 6pm-7:30pm
COST: $35 per guest, inclusive of tax and gratuity.
RESERVATIONS: Required. Call 617-526-0410 to reserve your spot as space is limited.

Baker's Best: St. Patrick's Day

Bakers’ Best is a café/retail shop and caterer specializing in fresh, local and gourmet fare. Owner Michael Baker opened the store in 1984, starting out as a simple storefront shop selling all-natural deli sandwiches and homemade baked goods. Over the last 25 years, Bakers’ Best expanded its café presence in Newton Highlands with a double storefront location, as well as its catering business with a 10,000-square-foot commissary in Needham that produces up to 150 corporate and social catering orders per day.

For St. Patrick's Day, Bakers’ Best Café in Newton is doing a traditional Irish menu between March 12-19. Check out their menu below:

Corned Beef and Cabbage pizza: shredded corned beef with potato slices, green cabbage, melted mozzarella, and monetary jack cheeses on grilled flatbread ($28 each-36 bite size pieces)
Guinness Lamb Stew “stew to go” served with dumplings on the side. A “stew to go” container serves 8 bowls or 16 cups of a hearty combination of lamb medallions and root vegetables in a rich guinness stew with goat cheese dumplings ($62.50)

Irish Pub Salad: torn romaine and bibb lettuces with watercress, endive, julienned beets, pickled red onions, hard boiled eggs, red cabbage, grape tomatoes, and crumbled blue cheese with a malted tarragon vinaigrette ($4.75 per person, with 6 person minimum)
--add flaked poached salmon $8.95 pp

New England Boiled Dinner: red corned beef with green cabbage, boiled potatoes, baby carrots, and corned beef jus ($9.95 per person-6 person minimum)

Horseradish Crusted Salmon: grated potato and fresh horseradish crusted salmon fillet served with dijon cream ($11.95 per person)

“Green Risotto”: arborio rice, spinach, basil and parsley risotto with shaved parmesan cheese ($3.85 per person)

Shepherd’s Pie: seasoned ground beef topped with peas, carrots, corn, and whipped potatoes ($60 ½ pan serves 10-12, $90 ¾ pan serves 16-18, $120 full pan serves 20-24)

Ballymore Potato Ravioli: served with sautéed spinach, grilled zucchini, caramelized onions, wild mushrooms, and sweet peas in a light pesto cream ($9.95 per person)

----From the Bakery

Irish Soda Bread: 8” round with raisins $5.95

Homemade Irish Soda Bread Scones $1.50 each

Sugared Shamrocks $.75 each

White Chocolate Dipped Shamrocks $1.25 each

Shamrock Cheesecake: crème de menthe cheesecake with chocolate crumbs, finished with green chocolate shamrocks
$25 small serves 6-8
$48 small serves 10-12

The Beehive: St. Patrick's Day

The Beehive in Boston has partnered with the Boston Irish Tourism Association for some St. Patrick’s Day dining & entertainment. The Beehive presents their 3rd annual St. Patrick’s Day festivities on March 17 from 5pm-2am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including: step dancers, musical acts, and Irish inspired à la carte food & drink specials.

The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. And “Authentic” is the key word! The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and founder of the Boston Irish Tourism Association.

One of the many St. Patrick’s Day surprises at The Beehive will be a special performance by “Tri” (Pronounced “tree”), ”Tri” is translated from the number three in ancient Gaelic and consists of three of New England’s most sought after traditional Celtic musicians including: award-winning bagpiper Matthew Phelps, fiddler Doug Lamey, and guitarist Cliff McGann.

Tri specializes in foot tapping Celtic folk music, excelling at the music, song and dance of Nova Scotia. Nimbly handling fiddle duties is Doug Lamey. Doug, grandson of Boston fiddling legend Bill Lamey, is one of the area's most sought after Celtic fiddlers. Doug has studied with some of the greats from the Cape Breton tradition (Buddy MacMaster) and Irish scene (Tommy Peoples). With the addition of award winning bagpiper Matthew Phelps, the band's musical horizons have expanded in countless ways. Cliff McGann, the band's MC, plays guitar, tin whistle and sings in both English and Scottish Gaelic. He has a Masters degree in Folklore from Memorial University of Newfoundland. Tri is blessed with two of the best stepdancers in the New England area, Pamela Campbell and Christine Morrison. Dancing together for 16 years, they have shared the stage with some of the biggest names on the Celtic scene today including Natalie MacMaster, Beolach and Ashley MacIsaac.

Dinner reservations recommended, no cover charge, both the upstairs and downstairs bars will be open for service.

In addition to serving the regular Beehive menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few.

Grafton Street: St. Patrick's Day

If you are in the mood for traditional Irish fare or a pint of perfectly poured Guinness, St. Patrick’s Day at Grafton Street will get you in the Irish spirit.

Enjoy Executive Chef Scott Robertson’s spirited take on traditional Irish offerings including:

Rustic Shepherd’s Pie
Lamb, Root Vegetables, English Pea, Potato Puree

Slow-Cooked Corned Beef
Boiled Cabbage, Carrots, Parsnips, Boiled Potatoes, Parsley Sauce

Beef and Guinness Stew
Hearty Vegetables, Potatoes

Grilled Salmon
Colcannon, Horseradish Cream

* Each St. Patrick’s Day special entrée is served with a free 20 ounce pint of Guinness*

Erin Go Bragh!

WHEN: Wednesday, March 17th

COVER: None

Grafton Street Pub & Grill Irish Village
1230 Massachusetts Ave.

Cambridge, MA
Phone: 617-787-5427

Cuffs: St. Patrick's Day

St. Patrick will be the guest of honor at The Back Bay Hotel’s Cuffs, an Irish Bar, on March 17th. The Back Bay Hotel in Boston is the proud product of luxury hotel group, The Doyle Collection, based in Dublin. Because the holiday is so dear to their hearts, Chef Raymond Southern has whipped up an exclusive menu, available for one day only, to celebrate Irish fare with a little tradition and history.

Menu includes:

Irish American Toastie with foraged mushrooms and Cashel blue cheese ($6)
Many a pub in Ireland has its own version of the toastie… Enjoy our Cuffs’ St. Patty’s Day version with a pint or two…

Guinness Poached Prawns with whiskey dip ($11)--pictured above
Six jumbo prawns are marinated and poached in Guinness beer and served in a fresh glass of stuff too… (Yes, you can drink the beer in the glass as well!) Dip them in a tangy dip made with Jameson’s Irish whiskey… No, you can’t drink the dip!

Dublin Coddle-Grilled Irish pork sausage with potato puree and bacon vegetable stew ($12)
An eighteenth century Irish dish traditionally made on the afternoon of payday, and left on the stove to keep warm ‘til everyone returned from the pub that night… Dean Swift and Sean O’Casey in a number of their writings referred to Coddle as their favorite dish.

Lamb Chop and Irish Stew--New England lamb, made the Irish way… ($16)
Irish author James Joyce once likened history to an Irish stew. If only history were such a simple and tasty meat-and-potatoes affair…

Cuffs – An Irish Bar
The Back Bay Hotel
350 Stuart Street
Boston, MA 02116

Burtons Grill: St. Patrick's Day

If your parents were smart enough to name you, “Patrick” or “Patricia” you’re in luck this St. Patrick’s Day!

Burtons Grill, the upscale-casual restaurant with locations in Boston, Hingham, North Andover, South Windsor, CT, and Virginia Beach, VA will be offering a special St. Patrick’s Day Promotion on Wednesday, March 17, from 11:30AM – 10:00PM. The promotion will give a free appetizer all day long to anyone that can prove they have “Pat” somewhere in their name.

“It’s not just Patty’s and Pat’s…If P-A-T shows up in your first or last name you’re in! This is the second year we’ve run this promotion and I think it’s a fun way to invite people into our restaurant that may have not been before,” said CEO Kevin Harron.

The one-day promotion is valid at all Burtons Grill locations and a valid photo ID will win you your free St. Patty’s Day appetizer!

If you have the “Pat” connection, enjoy your free appetizer at lunch, dinner, or with one of Burtons hand crafted cocktails!

*One appetizer per customer, valid only on Wednesday, March 17, from 11:30AM – 10:00PM. Not to be used in conjunction with any other promotions.