Ratatouille Wins an Oscar!

A rat who wants to be a Chef won gold!

There was great news out of the Oscars last night as Ratatouille, my favorite food movie of the past year, won the Academy Award for Best Animated Feature Film. The other nominees had been Persepolis and Surf's Up.

If you have not seen Ratatouille, I definitely recommend that you go buy the DVD. It is a movie that will appeal to all, adults and children.

Ratatouille: Now on DVD!

Good news today! Ratatouille, the animated film, was released today on DVD. I picked up my copy at Best Buy for $14.99. The DVD has deleted scenes, a new cartoon with Remy & Emile, a documentary with the director and famed Chef Thomas Keller, and another new cartoon called "Lifted."

I loved this film and highly recommend it to all. Check out my prior review of Ratatouille. This is a movie that will appeal to both adults and children. Foodies will love it.

I can't wait to watch it again!

Ratatouille Wine

Opening tommorrow is the new Disney/Pixar film Ratatouille, about a rat named Remy who wants to be a French chef. I have long been a fan of Pixar films and this film particularly appeals to me as a foodie. I have seen some of the previews of the film and eagerly look forward to seeing it. Pixar films work on multiple levels, pleasing both children and adults.

We are all used to seeing all the various licensing of this cartoon characters. There is usually little you cannot find with the characters' likenesses on them. But a bottle of wine? Is that going to far?

Forbes is reporting that Disney is going to market a wine, called "Ratatouille" and bearing the likeness of Remy on the label, through Costco. The wine will be a French Chardonnay from the Burgundy region and will retail for $12.99.

It seems very strange that they will sell wine using a cartoon character. Recently in the news, a number of the cereal manufacturers had agreed to limit the use of cartoon characters in selling cereal. How many children will see the wine and want it simply because it has Remy on it? How do adults explain it is an adults only product? I am not sure it is really a good idea to do this. I am sure that Disney could have found different products to gear towards adults.

What do you think?

Ratatouille: The Movie

Two hours lost in Paris watching a Rat who wants to be a Chef! What a wondrous experience. Such a special pleasure for a foodie.

I watched "Ratatouille," the new Pixar/Disney animated film and thought it was a marvel. This is a movie that will definitely appeal to an adult audience, especially food lovers. The animation is excellent but then Pixar continually excels in that area. Each movie they create seems more real than the one before. The story is very good, the characters are well developed and there is much to laugh at. It lacks the silliness of Shrek. It is a more sophisticated humor though children should enjoy it as well. And the film has a very positive message.

The film has some excellent lines about food including how it can give a transcendent feeling. It is a film that I will definitely watch multiple times, savoring each additional viewing.

I highly recommend this film to all, especially fellow foodies.

AKA Bistro: Open March 30

I am excited as AKA Bistro opens on March 30 this week. I previously gave my readers an inside look at this upcoming restaurant in Lincoln. It is a collaboration of Christian Touche, the GM who assisted in opening Ken Oringer’s Clio Restaurant in Boston, as well as managed it for 12 years, and Chef Chris Chung from Uni. The new restaurant will feature Japanese sashimi and traditional Provençal fare.

You can now make reservations on Open Table. Please also note that they will be open for Sunday Easter Brunch on April 4, though they won't normally be open for regulr Sunday brunch for a few more months. I hope to check out the restaurant soon.

Check out their Menus:

Provençal Fare:

Appetizers
Sélection de fromages et sa garniture (Cheese selection and traditional garnish) $16
Os a la moelle, fleur de sel, pain de campagne grillé (Bone Marrow, sea salt and toasted country bread) $9
Cuisses de grenouille, purée de brocoli, sauce aillé (Frog legs, broccoli purée & garlic sauce) $12
Tartelette Provençale, Salade de Roquette (Black olive tomato confit tart, Baby Arugula Salad($10)
Terrine de foie gras au naturel, gelée de Sauterne pain grillé (Foie gras terrine Sauterne gelée, Toasted Bread) $18
Escalope de foie gras poelée, pain d’épices (Seared foie gras, Danish Bread) $18
Escargots a la Bourguignone (Snails with herbs and garlic butter) ½ dz $9 1 dz $15

Salad & Soup
Salade d’asperges, Vinaigrette Truffée (Asparagus salad, Truffle Vinaigrette) $10
Poireaux Vinaigrette (Leeks with vinaigrette) $7
Soupe au Pistou (A traditional vegetable soup with pesto) $9
Soupe de Poissons, Croutons et Rouille (Fish soup, Croutons and garlic sauce) $12
Salade d'artichauts Violet en Bariqoule (Salad of Baby Artichokes in white wine sauce) $10
Salade Nicoise et son thon confit (Salad nicoise with slow cooked tuna) $12
Salade de Mesclun (Mixed Salad) $6
Frisée aux lardons et oeuf poché (Curly Endive Salad with bacon and poached egg) $11

Sides
Potato puree 6
French fries 6
Rice pilaf 6
Ratatouille Provençale 6
Fricassée of wild mushrooms 6
Sauté spinach 6
Sauté Green Beans 6

Specialties
Brandade de Cabillaud Frais, vinaigrette au Citron (Fresh Cod Puree with lemon vinaigrette) $11
Assiette de charcuterie (Plate of cured and cold meats) $12
Terrine de Campagne (Country style pate and condiments, cornichons et petits onions) $12
Parmentier de pieds de cochon (Pork feet with potato puree) $12
Aile de raie Grenobloise (Skate with brown butter, capers and lemon) $23
Confit de canard et pommes « Sarladaises » (Duck leg confit with sliced potato cooked in duck fat) $21
Salade « Périgourdine » (Traditionnal Duck Salad, with Walnuts, Duck Breast Ham and Foie Gras Terrine on a toast) $14

Entrees
Chipirons à la Basquaise (Squid Basque style with garlic, parsley and red pepper) $23
Moules Frites (Mussels Steamed in white wine served with french fries) $19
Homard avec celeri rave et bisque de homard (Sautéed Lobster with celery root and lobster bisque) $29
Filet de Cabillaud- haricots blancs, tomates cerise confites, Huile de chorizo (Cod fillet, lima beans, cherry tomato confit, and chorizo oil) $24
Steak frites 8oz (Angus) Beurre Maitre d’Hotel $26
Magret de canard- jus d’olives vertes (Seared duck breast with green olive juice) $25
Navarin d’ agneau Printanier (Spring Lamb stew) $23
Boeuf carottes (Beef and carrot stew) $24
Steak Tartare, frites (6oz) $19
Coq au vin (Chicken cooked in wine) $19
Blanquette de veau (Veal stew) $26

Menu du jour $34
--Appetizer choice
La salade de Saint Jacques «style daube » (Scallop salad “daube style”)
or
Tartelette à la Provençale, Salade de Roquette (Black olive tomato confit tart, Baby Aragula Salad)
--Entrée choice
Cote de Porc grillée, Fusillini au Jambon de Bayonne (Grilled Pork Chop, Country Ham Fusillini pasta)
or
Moules à la tomate (Mussels in a tomato sauce)
--Dessert choice
Crème Brulee
or
Chocolate mousse

Sashimi Menu

Omakase (Chef Chung’s Arrangement)--The freshest and most original dishes in season.
They can prepare your dinner at $70, $85, $100, $115 & $130
Miso soup, with scallions & hijiki seaweed $5
Seaweed salad with five types of seaweeds, scallions & bonito flakes $7
Shishito (Japanese peppers) with kabayaki glaze & sesame seeds $6
Yaki yasai, Sauté seasonal vegetables with kabayaki glaze $8
Edamame (Hot or Cold) with fleur de sel $4
Hawaiian Poke (Yellow fin tuna) with sweet onions, ginger & pickled mung beans $13
Spicy lobster salad with green papaya, mango, lime & chilies $16
Hamachi sashimi with creamy ginger vinaigrette, rhubarb & sea grape $13
Kindai toro (Special featured low mercury tuna belly) with miso mignonette, pickled mustard seeds & caviar $23
Bronzini (Mediterranean sea bass) with hot sesame oil, pickled burdock root, Jalapeno & Cilantro $11
Spicy tuna tataki (Yellow fin tuna) with foie gras, cumin cilantro, Aji Amarillo & pear $19
Rock shrimp tempura with XO sauce aioli, fry shallots & prosciutto dust $12
Kobe steak teriyaki (3oz) with yaki yasai (Japanese style sauté vegetables) $19
Tako (Japanese Octopus) with hot oil, ginger & cilantro $14
Scottish salmon sashimi with Hakka soy bean vinaigrette & cilantro $13
Tairagai & Uni (Japanese Pan shell clam) with XO sauce, garlic ponzu & myoga $19
Kumomoto Oyster with candied yuzu kosho & ponzu $4
Kinmedai (Japanese pink sea bream) with shiro ponzu, wolfberries & shiso $19
Uni sashimi (Sea Urchin) with yuzu foam & miso powder $14
Sashimi Combination Platter-Traditional or “innovative interpretation” of exotic fish $45, $85, $115, $150 & up

They will also be carrying a good variety of Sake!

Junmai Daiginjo
Niigita Kubota Manju "Ten Thousand Dreams"
Fukushima Ken Fukushima
Akita Akita Komachi Yuki No Bosha "Cabin in the snow"

Junmai Ginjo
Ibaraki Sato no homare "Pride of village"
Niigata Hakkaisan "Eight peaks"
Ibaraki Watari bune "Ferry Boat"
Yuki no Bosha "Cabin in the snow"

Honjoso
Hyogo Hakushika yamadanishiki
Hyogo Itami Onigoroshi "Ogre Tamer"

Nigori
Niigata Kubota Senju "A Thousand dreams"

Namazake
Okayama Ohtouka
Hakushika Tokusen Hyogo

No More Rat Wine

I previously noted that Disney was going to market a wine called "Ratatouille" and bearing the likeness of Remy, the rat, on the label, through Costco. The wine was to be a French Chardonnay from the Burgundy region and will retail for $12.99.

Well, it seems Disney has now canceled those plans. The LA Times has reported that Disney & Costco. decided to cancel the wine after meeting opposition from California winemakers and opponents of underage drinking. Disney claimed the California winemakers were upset that a French wine was being promoted though they denied that was a factor.

I think this was a good move on Disney's part.

I do wonder though if any bottles were labeled and still exist out there. They certainly would be major collectibles.

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) The Alpine Restaurant Group is pleased to announce the opening of The Burro Bar in Brookline. This is Chef/Owner Joe Cassinelli’s fifth venue behind Posto, The Rosebud American Kitchen and Bar, The Painted Burro and Osteria Posto in Waltham. This new neighborhood dining destination will be located in the heart of Brookline’s Beacon Street in the former Ribelle space.

“Brookline is such an exciting and vibrant neighborhood and we are thrilled to introduce the Painted Burro’s sibling restaurant, the Burro Bar to the restaurant scene,” said Joe Cassinelli. “The inspiration for the concept came from the evolution of what the Painted Burro has become in Davis Square. We want to invite our loyal guests and new friends to join us on another adventure, one that blends authentic Mexican techniques with our local bounty in an atmosphere with first class hospitality in a comfortable setting.”

The menu is crafted by Chef/Owner Joe Cassinelli and the front of the house will be overseen by General Manager Helen Israel. The beverage program has been carefully curated by Alpine Restaurant Group’s Director of Operations, Alec Riveros. Inspiration for the menu comes from regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes from South America. The modern approach to cuisine with a respect for tradition is exemplified throughout dishes where ingredients and local produce take center stage.

The menu includes a selection of Bocaditos (small bites) such as Mexican Street Corn off of the Cob, Roasted Beets with Morita Dressing and Goat Cheese, Spice Green Beans in a Smoked Shrimp Mole and Enmoladas. There is also a section of Classicos which stem from the Painted Burro’s signature menu items, such as the Guacamole El Mero Mero, Nachos Con Chorizo and the Chicken Tamale Ahogada. The seafood section, Del Mar, includes Charred Octopus, Snapper and Scallop Ceviche and Grouper Con Coconut. There is a selection of Queso Fundidos that includes selections of Chorizo and Roasted Apple, Squash and Cauliflower and Nopale and Poblano Rajas. Tacos will be the star of the menu with more than half a dozen options, including: Baja Fish Tacos, Beef Tongue, Short Rib Double Stack, Chicken Liver and Gulf Shrimp Diablo.

The beverage program at the Burro Bar embodies The Painted Burro’s dedication to eclectic tradition. A tequila list with over 100 bottles that are handpicked and “Burro tested and approved” are featured and available in 1 oz. or 2 oz. tastings or in their Margaritas which showcase the pure flavors of the tequila. There will also be 40 Mezcals, making it one of a handful of Mezcal Bars in the Boston area.

The Burro Bar will be open for dinner nightly at 5pm until 1am and in the near future, it will open for Sunday brunch.

2) On Tuesday, February 7, Bar Boulud will debut a three week Pop-Up Chocolate Shop featuring a selection of handcrafted cocoa confections from Pastry Chef Robert Differ. Available to pre-order and select preferences at pick-up, these decadent desserts will be beautifully packaged and ready to gift just in time for the Valentine holiday. Available through February 28th, Chef Differ’s specialty sweet selections will include:

Assorted Embellished Cupcakes
--Red Velvet (rich cream cheese frosting)
--Chocolate Fudge (dark chocolate frosting, plunged in ganache)
--Birthday Cake (pink bubblegum frosting)
“Shades of Chocolate” French Macarons
--Ivory (zest of orange essence)
--Milk Chocolate (crunch of praline)
--Dark Chocolate (coffee truffle)
--OMG Chocolate (hint of licorice)
Handcrafted Bonbons (flavors may change and additional flavors may be available)
--Peanut Brittle
--Dark Chocolate Espresso
--Aged Rum & Vanilla
--Raspberry Lychee
--Honey-Hazelnut
--Fresh Mint
--Classic Cocoa dusted with 72% dark chocolate
Le Petite Gâteau (dark chocolate devil’s food cake layered with truffle, crème de cocoa and creamy chocolate mousse, engulfed in even more chocolate)

As a sweet enhancement, Bar Boulud will also host a chocoholic tasting menu exclusively at the Pop-Up Shop Counter, available during lunch and dinner service. Sit at one of the counter’s seven seats and indulge in a variety of sweet treats, which can be ordered individually or as a tasting flight. Additionally, guests can cozy up with a cup of Chef Differ’s featured hot cocoa - Almond Joy Chocolat Chaud, warm milk chocolate finished with creamy coconut, toasted almonds and a housemade coconut marshmallow; also available with cordial enhancement.

Please note: online orders must be placed with a minimum 48-hour advance notice.

For more information or to place an order, call 617-535-8800 or visit Eventbrite https://www.eventbrite.com/e/the-chocolate-shop-at-bar-boulud-tickets-31170103619

3) Michael Serpa, executive chef/owner of Select Oyster Bar in Boston's Back Bay announces "Bistro Mondays." Available from 4:30pm-9:30pm, fFor $33, guests can enjoy a special prix fixe menu.

Faroe Islands Salmon Tartare (mustard dressing, crispy capers, radishes)
or
Smoked Bluefish Toast (blood orange marmalade, roasted fennel)

Frisée Aux Lardons (smoked bacon, sunnyside egg, toasted breadcrumbs)
or
Roasted Brussels Sprouts (heirloom apples + pomegranates)

Maine Mussels ‘à la Normande’ (shallots, white wine, herb toast)
or
Peekytoe Crab Pappardelle (toasted hazelnuts, lemon, parsley, cracked pepper)

{add 1 dozen island creek oysters +$12}
by the dozen only, max 3 dozen, only with prix fixe

Drink these: 
Cour-Cheverney Phillipe Tessier $55
Trousseau Jean-Luc Moullard ‘Côtes du Jura’ $60

4) Il Molo, the North End neighborhood spot for seafood with an Italian accent, is launching a brand new Sunday brunch service kicking off on Sunday, February 12. Il Molo will be open at 11:00 AM with executive chef Pino Maffeo offering dishes from the new brunch menu as well as inventive and also classic cocktails that diners expect to sip with brunchy fare, mixed up by bar manager Luke Collier.

“We’ve been getting amazing feedback from our dinner and lunch service, so we couldn’t wait to start brunch,” says Donato Frattaroli Jr, who is co-owner along with his father Donato Frattaroli. “We are going to offer our customers a brunch that will give them a reason to wake up in the morning!”

The new Brunch menu includes Starters that follow in the ‘serious seafood’ vein that Il Molo is known for, like Smoked Salmon Toast with Sour Cream & Onions, and Mini Lobster Rolls served Warm. There will also be a selection of Brunch Breads: Honey Pecan Sticky Buns; Butter Croissants; Raisin Pecan Rolls w/ Maple Butter. Brunch Plates will include a fairly wide array of dishes based on traditional brunch but with a clearly Maffeo twist, like the TBE – Tomato, Burrata and 2 Poached Eggs with Pesto Hollandaise; the Lobster Benny – Farm Eggs, Maine Lobster, Hollandaise; and Blueberry Griddle Cake – Maine Blueberries, Maple Syrup, Powdered Sugar. There is also a selection of Sides, which include Lobster Hash. All brunch items are under $20.

And because brunch, no matter how good it is, is never complete without cocktails, Luke, Il Molo’s Bar Manager will be debuting his special brunch cocktail menu which includes the Rise & Shine – Irish Cream, Artisanal Coffee and Fresh Whipped Cream and the Peruvian Huevos & Jamon – Pisco, Egg White, Lime, Sugar, Bacon Crumble; as well as takes on the more traditional Mimosa and Bloody Mary.

Brunch will be served every Sunday, from 11:00 AM to 4:00 PM.

5) Owners Filippo and Phil Frattaroli, guest chefs Antonella and Domenico Santacroce, and the Lucia Ristorante team invite guest to join them for a special Abruzzese cooking class and dinner.

On Tuesday, February 7, at 5 p.m., Antonella and Domenico Santacroce, guest chefs visiting Lucia from Italy’s Abruzzo region, will be teaching a special cooking class at Lucia Ristorante focusing on Abruzzese cuisine. Following the cooking class, guests will feast on their creations paired with Lucia’s exceptional house wines.

The menu will include:
Sagne e Fagioli: an Abruzzese version of Pasta e Fagioli with homemade pasta and beans from Sulmona
Chitarrina all'abruzzese: chitarra pasta with a tomato and lamb sauce
Pallotte Cacio e Ova: cheese (Caciocavallo from Abruzzo) and egg pallotte
Pizzelle: thin, anise-flavored cookies originating in Abruzzo made with authentic handheld irons directly on the stove

Tickets cost $75, not including tax and gratuity, and can be purchased by calling Lucia at (781) 729-0515.

6) I recently mentioned the opening of Bistro Duet, a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.

Bistro Duet is now announcing the start of their weekend "Bistro Brunch", which will run from 11:30 am - 2:30 pm every Saturday & Sunday. You can begin your brunch with Financiers, Muffins or their Baker's Basket (an assortment of pastry). You can the move onto items such as a Salade Croquant de Jardin or a Banana Nutella Tartine. Or opt for the Crispy Duck Confit Waffle, a Croque Monsieur, Moules Frites, or Baked Eggs Ratatouille. Most of the dishes cost less than $14 and would be a good way to start your weekend.

For reservations, please call Bistro Duet at 978-863-8848

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) Opening on Saturday, May 30, the new BISq (Bergamot Inman Square) is coming to Inman Square. "BISq will focus on eclectic small plates, an innovative charcuterie program and a compelling beer and wine list selection."  The team behind Bergamot, one of my favorite restaurants, is introducing this 49-seat restaurant which will also feature two bars; one with a charcuterie bar and the other a beverage bar.

BISq and Bergamot’s Wine Director, Kai Gagnon, has created a thoughtful and inventive wine and beer program to perfectly compliment the diverse cuisine that will be developed by BISq Executive Chef Dan Bazzinotti. Chef Bazzinotti will oversee the kitchen at BISq as the Executive Chef with Chef/Owner Keith Pooler also sharing his time between both locations.

Kai plans on utilizing his sabrage skills at BISq on certain nights to commence service. The featured wines that Kai will be including on the wine list include those of Northern France, Germany and Austria. A majority of the wine list will focus on the Loire Valley.

The BISq menu which has been created by Bazzinotti includes small plates with a focus on his charcuterie program. Some of the charcuterie menu highlights will include: creole calf liver mousse, chicken rillettes, kabanosy, and betty’s mazzafegati.  Some of the menu standouts include: lemon corzetti, lamb ribs, green gazpacho, grilled nectarines, and creole beignets.

The dessert menu, prepared by Bergamot Pastry Chef Kelcey Rusch, will have a daily selection of individual trifles. There will be three options nightly- one with chocolate, one with fruit (such as the orange-vanilla pudding with ramazotti soaked cake and toasted almonds) and one that has an eggy base.

“After five very successful years of operating Bergamot, my team and I were ready for another challenge. I am so grateful for such a talented and creative group that surrounds me, and I want to make sure that they are always able to grow and broaden their capabilities while they are part of my team,” said Pooler. “That is why we created BISq together. It showcases Kai’s passion for wine and beer, Dan’s expertise with Charcuterie, and it offers Servio another opportunity to lead the front-of-the-house staff and engage new guests.”

.I'm very much looking forward to checking out BISq.

2) The Legal Sea Foods in Cambridge’s Charles Square is lining up special summer eats, from June to August, at its expansive al fresco Terrace Bar situated in front of the Charles Hotel.

June: All You Can Eat Fish Fry
--Crispy Fried Haddock - French fries and cole slaw ($18)
July: All American Hot Dog Bar
--One Dog ($5)
--Three Dog Sampler Board ($15)
--Sonora “Bacon Wrapped a la Plancha” - grilled onions, tomatoes, jalapeño relish
--Chicago Vienna Beef Dog “Dragged Through the Garden” - tomato wedge, piccalilli, pepperoncini, dill pickle, mustard
--New Jersey Thuman’s Dog "Ripper Style" - crispy fried "rutts style" relish, steamed bun
--NY Sabrett All Beef Hot Dog - sauerkraut, sweet onions in tomato, brown mustard
--Rhode Island Little Rhody Brand "Hot Weiner" - diced onions, meat sauce, yellow mustard, steamed bun
August: Souped Up Gazpacho Bar
--One cup ($6)
--Gazpacho Trio ($15)
· Red - tomato w/ veggies and tortilla strips
· Green - cucumber, Greek yogurt, avocado
· Yellow - cantaloupe, crème fraîche, EVOO
· White - almonds, sherry vinegar, grapes
Toppings ($3 each)
· Sweet Maine Crab Meat
· Pickled Texas Shrimp
· Squid Escabeche
· Saffron Poached Mussels
· Cajun Flaked Salmon
· Pickled Papaya
· Mango Salsa

3) On Tuesday, June 16, at 6:30pm,  Legal Sea Foods in Park Square will host a wine dinner with Leeuwin Estate. Leeuwin Estate is one of the founding wineries of the now famous Margaret River district of Western Australia. In 1972, legendary Napa Valley winemaker, Robert Mondavi, first identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan who founded Leeuwin Estate in 1974. Maintaining a team of highly skilled and dedicated winemakers, Leeuwin Estate is currently under the direction of two generations of the founding family and continues to churn out world-class wines with distinct flavors.

Legal Sea Foods will team up with Leeuwin’s Joint Chief Executive, Simone Furlong, to host a four-plus-course dinner paired with his selections from the Leeuwin Estate vine. The menu will be presented as follows:

HORS D’OEUVRES
Oysters on the Half Shell, Melon Granita, Grapefruit Pearls
Foie Gras Torchon, Brioche Toast Points, Peach Jam
Tempura Cauliflower Florets, Citrus & Cilantro Marmalade
Leeuwin Estate “Art Series” Sauvignon Blanc, Margaret River, 2013
FIRST COURSE
Butter-Poached Turbot Fillet (Confetti Cous Cous Salad, Lemon-Dill Gremolata)
Leeuwin Estate “Siblings” Sauvignon Blanc Semillon, Margaret River, 2012
SECOND COURSE
Grilled California Wild King Salmon (Grilled Mango Salsa, Sultana & Cashew Rice Pilaf)
Leeuwin Estate “Prelude Vineyards” Chardonnay, Margaret River, 2011
Leeuwin Estate “Art Series” Chardonnay, Margaret River, 2011
THIRD COURSE
Beef Bourguignon (Yukon Gold Pearl Potatoes, Fried Ramps)
Leeuwin Estate “Prelude Vineyards” Cabernet Merlot, Margaret River, 2007
Leeuwin Estate “Art Series” Cabernet Sauvignon, Margaret River, 2008
CHEESE COURSE
Private Stock Cheddar, Aged Gouda, Manchego (Toast Points, Raspberry-Thyme Jam)
Leeuwin Estate “Art Series” Shiraz, Margaret River, 2011

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

4) On Wednesday, June 10, from 6:30PM to 8:30PM, the Wine ConneXtion, located in North Andover, invites guests to explore the tastes of American bourbons and whiskeys, at its complimentary “All American Spirits” tasting. At this special tasting the experts at The Wine ConneXtion will be pouring a selection of upscale American bourbons and whiskeys barreled in the USA including one from Boston’s own backyard. Names such as Whistle Pig, Eagle Rare and South Boston Irish Whiskey are just a few of the great spirits to be poured at this tasting.

Tastings are complimentary and open to the public, 21+ only. I was at their last whiskey tasting and it was an excellent event with plenty of delicious whiskey available to sample. This event should be just as good so check it out.

5) After 17 years in business, Chef/Owner Deborah Hansen of Taberna de Haro, in Brookline, has decided to open on Sundays. She will serve Brunch every Sunday from 12pm-4pm and then their regular menu from 4pm-8pm. Brunch sounds like a great idea and the menu is very compelling.

Some of the highlights of their Brunch menu include:

Churros y chocolate $10
Long fritters & thick hot chocolate
Beicon y huevos $12
Thick bacon, fried eggs, fries, griddled tomato, and thick toast
Revuelto de gambas y ajetes $12
Scrambled eggs with pickled green garlic shoots & shrimp
Migas y orejas $15
Spanish hash with chorizo, fried eggs and griddled pig ears
Huevos rotos $12
Olive oil-fried potatoes with broken fried eggs and diced jamón ibérico
Plato combinado $16.5
Marinated pork loin, fried eggs, fries
Tabla catalán $16
Thick toast, grated tomato, garlic cloves, exceptional Catalán olive oil, fuet (hard Catalán sausage), garrotxa cheese (cured goat), roasted red peppers
Tabla madrileña $15
Tortilla española, jamón serrano, manchego cheese, sliced tomato, warm baguette with olive oil - make a bocadillo!
Paella y fuente de ensalada $40
Today’s paella, preceded by a big salad (serves 2-3)

6) Chef Jacky Robert, French-born and often considered a standard-bearer for French cuisine, recently sold his shares in Petit Robert Bistro and is bringing his enthusiasm and experience to a new venture. He has partnered with Ms Sam Sosnitsky, owner of Pierrot Bistro, a Beacon Hill restaurant, and on Monday, June 1, the pair plan to to re-christen the lower Cambridge Street space Ma Maison Jacky Robert.

For Robert, it’s a homecoming of sorts, as he acted as consulting chef when Pierrot Bistro opened in 2004. Chef Robert promises that the menu at Ma Maison Jacky Robert will remain faithful to the precepts of classic French cuisine, while injecting an occasional element of surprise.

Debut Menu Items:
Gazpacho with Shrimp $8
Uncle Lucien’s Country Pate’ $8
Romaine Hearts with Cherries, Walnuts & Roquefort $12
Boston Celtics Salad: 4 green vegetables and seared red tuna $17
Pan-Seared Foie Gras with Apple Tatin and Rhubarb Gastrique $19
Grilled Wild Salmon with Ratatouille $20
Braised Short Ribs Bourguignon $19
U10 Scallops with Pea Risotto $20
Double Lamb Chops $20
Plats du Jour will include: sweetbreads, lamb stew and Tripe Provencal

7) On June 3, starting at 6:45-pm, Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Wine Director Peter Nelson and the restaurant’s team pay homage to Umbria’s wines from the “Green Heart of Italy” in the next installation of “Wine Wednesdays.” Wine Director, Peter Nelson, is working with Mise Imports to select six Umbrian wines to feature at the next wine dinner on Wednesday, June 3. Umbria is known as “il cuore verde d’Italia,” the green heart of Italy.

I was at their last wine dinner and it was an exceptional time, with lots of great food and wine. This event also should be equally as good.

The Umbrian wine dinner will include a multi-course meal, paired with each wine, prepared by chef de cuisine, Alex Saenz. The wines featured at the Umbrian Wine Dinner include:

2013 “Pigro delle Sorbe” Bianco
2013 “Terre dei Preti” Bianco
NV Rossa da Tavola
2012 Sagrantino “Il Forestiero”
2012 Sangiovese “Le Cese”
2008 Sangiovese “Selezione le Cese”

Cost: $95 plus tax and gratuity
For Reservations, please call (617)-615-6195

8) On Wednesday, June 3, at 6:30pm, experience some of Hell’s Kitchen’s famous (perhaps more aptly put, infamous) plates as Chef Brendan Pelley, of Zebra’s Bistro and Wine Bar in Medfield, cooks and dishes on his Hell’s Kitchen Experience. Chef Pelley didn't win but I'm sure he has plenty of fun stories of his experiences.

The Hell’s Kitchen Dinner Party will include:

Amuse Bouche:
“WHERE’S THE WELLINGTON!!!”
Mini Beef Wellington, parma ham, mushroom duxelles
1st Course:
“THE SCALLOP IS RAW!!!”
Lightly Torched Scallop on the ½ Shell, roasted fennel puree, loukaniko vinaigrette
2nd Course:
“THE CRAB IS BURNT, YOU DONKEY”
Tempura Soft Shell Crab, yuzu aioli, quick pickles, ginger garlic sauce
3rd Course:
“THIS RISOTTO IS &#*%@*!!”
Lobster & Corn Risotto, saffron tomato broth, butter poached tail
4th Course:
“THE LAMB IS DRY, YOU MUPPET!!”
Herb Crusted Rack of Lamb, spinach orzo, cracked green olive jus
5th Course:
“NOW #@&* OFF OUT OF HERE!!”
Sticky Toffee Pudding, date puree, cardamom ice cream

Price: $85 per person
Reservations required, so please call 508-359-4100

Sake News (And An Upcoming Sake Tasting)

Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for articles.

1) Want to taste and learn about Sake with me? On Wednesday, September 28, I will be presiding over two, one-hour Sake tastings (one at 6pm and the other at 7pm) at The Wine Press in Brookline. These tasting will be to commemorate World Sake Day, which is held every year on October 1. You will get to taste 6 Sakes, showcasing the diversity of this compelling Japanese beverage, with food pairings. I'll be talking about Sake, from its history to production, from its styles to its rituals, and will answer your Sake questions. The Wine Press is getting serious about Sake and I love to see their passion.

Hope you will join me at one of these tastings. Space is very limited so get your FREE tickets now here at Eventbrite.

2) The production of Nigori Sake was illegal for hundreds of years until one brewery convinced the Japanese government to allow them to produce it, finding a way to make Nigori but still fit within the law. The Nikkei Asian Review recently published a a fascinating article about the Tsukino Katsura brewery in Kyoto and Tokubee Masada, its 14th generation owner. It was Masuda's father who convinced the government to permit them to produce Nigori in the 1960s, opening the gates for other Sake breweries to do the same. Masada is also the Chairman of the Global Strategy Commission of the Japan Sake and Shochu Makers Association, helping to plan a strategy to increase Sake consumption across the world. Check out this article for some intriguing insights into the Sake industry and this innovative brewery.

3) Tax-free Sake for tourists? The Japan Times reported that the Japan Tourism Agency has plans to seek an exemption from the Finance Minstry for domestically produced alcohol, including Sake,  rom the liquor tax when they are bought by foreign tourists. This exemption would also include wine, beer, whiskey, shochu and more. These would essentially become duty free, and you could only buy them to take with you when you left Japan. For a 720ml bottle of Sake, the liquor tax is about 83 cents, so it would be most beneficial if you were buying a large amount of Sake. However, adding Sake to the duty free stores might make them seem to be even less expensive than what you might actually save.

4) Cartoons used to promote Sake? Back in 2007, Disney wanted to place Remy, the rat-chef from the animated movie Ratatouille, on a wine label. However, Disney canceled those plans as they faced lots of opposition, with a primary complaint that having a cartoon on a wine label might promote underage drinking. Japan has a very different mindset than the U.S. concerning animation, known as anime in Japan. Many adults in Japan embrace anime and it certainly is not seen as only for children. As such, they have no problems with using anime to promote adult products, which now includes Sake.

Dig Japan reported that AltPlus, a game development company, has been "Working together with breweries and illustrators, they’ve created characters collectively known as ShuShu. They are personifications of various nihonshu brands. The character’s birthplace is the location of that particular brewery, and their age corresponds either to the foundation of the brewery or to the history of a particular nihonshu. They also list the characters' favorite foods, which are those that go best with the nihonshu the represent. Of course, each character has their own throughout back story." The article provides the compelling artwork for 12 of the characters, and gives detailed info about three of them.

I think it is a fascinating promotion and I love the artwork. You can check out the official site for these anime characters, Japanese Sake Stories, but it is only in Japanese. I'm not sure these labels would ever be approved for the U.S. as there would be much opposition, alleging the labels could lead to underage drinking.

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)  "Let’s face it, you think China is a place shrouded in mystery and you want to know more! What’s the deal with the “year of the animal” thing? How does feng shui actually work? What is the difference between Taoism, Buddhism and Confucianism and how can it be applied to your everyday life?"

Learn all you ever wanted to know about these mysterious, or not so mysterious, concepts, ideas and practices at China Blossom’s new “Reality Check: China Style!” lecture series sponsored by the Asian Boston Media Group. The series launches on Thursday, April 26, and continues on the last Thursday of each month through June. Choose some dishes from the China Blossom menu and enjoy a free lecture about topics such as feng shui, Chinese astrology and modern Buddhist practices.

Thursday, April 26, from 6:30pm-7:30pm
Feng Shui Rudiments: Guest speaker Peg Donahue, Co-Founder of The Center of Feng Shui and Intuitive Arts, will discuss the fundamentals of feng shui and its meaning in Chinese culture. Donahue has advanced training and experience in Bau-Biologie, feng shui, mind-body energy techniques, manifestation and quantum physics. She is the founder of Feng Shui Connections, Co-Founder of Living Energy LLC and is also the co-author of Dorm Room Feng Shui. Donahue received her MBA from Boston University and her BA from Georgetown University.

Thursday, May 31, from 6:30pm-7:30pm
Chinese Astrology: Guest speaker and certified feng shui practitioner, Katina Lemay, will discuss the ins and outs of Chinese Astrology, as well as the basics of the well-known “Four Pillars” concept. Lemay combines her intuition with her training in black sect, compass and form feng shui, earth energies and four pillars astrology to help individuals improve targeted aspects of their lives. She is a certified home stager and Kundalini Reiki Master. She is the founder of The New England School of Feng Shui and is a Red Ribbon member with the International Feng Shui Guild.

Thursday, June 28,  from 6:30pm-7:30pm
Modern Chinese Ideologies and Daily Life: Taoism vs. Buddhism vs. Confucianism: The Boston Buddha, Andy Kelley, will engage guests in a 101 comparison of modern Chinese religious beliefs and then engage attendees in a thought provoking discourse on how to be more mindful in daily life. He founded The Boston Buddha to teach individuals to be more productive in their careers and happier in their lives by incorporating meditation into their busy schedules. Kelly graduated from the Mindfulness-Based Stress Reduction Program (MBSR) at the Center for Mindfulness at UMass Medical School and is a certified instructor of Primordial Sound Meditation for The Chopra Center.

Cost: Enjoy a complimentary lecture with dinner from China Blossom’s menu.
Reservations are necessary as lectures are held in private dining room. Please call 978-682-2242 for more information or to make your reservation.

2)  Legal Sea Foods is “Raising the Bar” once again by debuting their new spring and summer cocktail list. New to the “Martini” list, Legal Sea Foods will now begin pouring the Double Cross Truffle Martini (pure, clean Slovakian Double Cross vodka, truffle & blue cheese olive - $12.95) and the “Perfect” Ten Martini (Tanqueray 10, aromatized wines, lemon twist - $10.95).

For “House Specialties,” sangria options ($9.95 each) now come threefold: Yumberry Sangria (Thatcher’s Yumberry liqueur, Hendrick’s, moscato, lime, fresh raspberries, soda); White Sangria (St. Germain, Skyy Citrus, sauvignon blanc, lemonade, lemon bitters, lemon-lime soda); and, Legal Sangria (Spanish Red Wine, Cruzan Raspberry and Citrus rums, Massenez Crème de Peche, lemon-lime soda, fresh fruit). There is also a classic Moscow Mule (Russian Standard, Gosling’s Ginger Beer, lime - $9.95).

Legal Sea Foods also offers “Exclusive Selections” featuring their own hand-selected, privately bottled El Dorado 5 Year Rum, Corazón Añejo Tequila and Eagle Rare 10 Year Bourbon. Newcomers to this category include: Smokin’ Hot ‘Rita (Corazón Añejo Tequila, Del Maguey Vida Mezcal, jalapeño-habanero syrup, fresh watermelon, lime - $9.95); Mojito (El Dorado 5 Year Rum, mint, lime soda - $9.95); and, “Old Fashioned” Old Fashioned (Eagle Rare 10 Year Bourbon, sugar, orange bitters, Angostura bitters - $9.95).

The Fresh Watermelon Crush (Rain Organic Vodka, fresh watermelon, simple syrup - $9.95) will join the ranks in the “Cocktails” portion of the menu. For those looking to cool down, head to their “Highballs” section ($8.95 each) where you will find the Coconut Lemonade (Skyy Coconut, coconut water, fresh lemon, sour).

For “Tasting Flights,” guests can explore their palate with three one-ounce pours. In the new Legal Trinity ($11.95), sip on their exclusively barreled spirits: El Dorado 5-Year Rum, Corazón Añejo Tequila and Eagle Rare 10-Year Bourbon. Other flights include: Patrón Tequila (Silver, Reposado, Añejo - $13.95); A Taste of Tawny Port (Quinta do Noval 10 Year, Fonseca 20 Year, Taylor Fladgate 30 Year - $14.95); Ultimate Chocolate Ecstasy (Bailey’s Irish Caramel Cream Liqueur, Godiva Chocolate Cream Liqueur, Bailey’s Irish Chocolate Mint Cream Liqueur - $10.95); Grand Mariner (Grand Mariner, Grand Mariner Centenaire, Grand Marnier Cent Cinquantenaire - $24.95); and, Nectar of the Gods (Brinley’s Gold Coffee Rum, Brinley’s Gold Coconut Rum, Brinley’s Gold Vanilla Rum - $8.95).

3)  On April 11, at 6:30pm, Legal Sea Foods will team up with the co-owners of the Hermann J. Wiemer Vineyard, Fred Merwarth and Oskar Bynke, to host a four-plus-course wine dinner at the Park Square location. Each course will feature Legal Sea Foods’ signature cuisine paired with selections from this vineyard in New York’s Finger Lakes.

Hors d'Oeuvres
Scallop Mousse, Toast Points and Chervil Aioli
Lobster Anticuchos with Mini Garden Vegetables
Fresh Oysters* and Lemon Granité
Paired with 2006 Hermann J. Wiemer Vineyard Cuvée Brut
First Course
Braised Pork Mousse Stuffed Calamari (pecorino clam risotto)
2010 Hermann J. Wiemer Vineyard “Reserve” Dry Riesling
Second Course
Indian Spice Rubbed Striped Bass (basmati lentil salad, grilled mango salsa)
2010 Hermann J. Wiemer Vineyard Gewurztraminer
Third Course
Hickory Wood-Grilled Arctic Char (roasted ratatouille, herbs de provence compound butter)
2007 Hermann J. Wiemer Vineyard Cabernet Franc
Dessert Course
Pineapple and Mango Tart (lime-coconut caramel sauce, vanilla scented whipped cream)
2008 Hermann J. Wiemer Vineyard “Bunch Select” Late-Harvest Riesling

Cost: $70 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397

4)  "With more than 150 Regional Pasta Tour dinners under their belts, Tavolo chefs Chris Douglass and Nuno Alves believe they have circumnavigated the 20 regions of Italy at least three times – adding up to a whopping 450 authentic recipes researched, cooked and served since 2009."

Their 3-course Regional Pasta Tour menu ($25) is offered every Wednesday from 5-10 PM, with dishes originating from stalwarts like Tuscany and Sicily, and from lesser-known pockets of culinary discovery like Campania (Spaghetti with Salmon & Braised Octopus). One Wednesday a month, Regional Pasta Tour is devoted to one of Italy’s countless annual food festivals.

Wednesday, April 4
Artichoke Festival Pasta Tour
(Sagra del Carciofo Romanesco)
Raw Artichoke Salad with Shaved Parmesan
Lasagna of Confit Artichokes and Pancetta with Bechamel
Cynar-Green Tea Granita

Wednesday, May 23
Ligurian Lemon Festival Pasta Tour
(Sagra di Limoni)
Farinata: arugula, chickpea flatbread, caramelized mushrooms, lemon vinaigrette
Lemon Trofie (pasta shape) with lemon frittelle, lemon zest, and salt cod with lemons, capers and olives
Lemon Olive Oil Cake with berries and lemon meringue

Festivals of Pignoli and Baccala are coming up in June and July !

And The Winner Is....

In honor of the First Anniversary of A Passionate Foodie, I held a Special Contest to reward my readers. The Grand Prize is a $100 gift certificate for food or wine.

To enter the Contest, you just had to add a Comment here with your name and email address. But, you could also answer ten Quiz questions to gain extra Entry tickets. And the first person to answer all Ten correctly received three bonus Entry tickets.

Here are the Quiz questions, with the correct answers.

1. In city and state is Turtle Creek Winery located? Lincoln, MA
2. What is the name of the tour company I used for my trip to Spain? Cellar Tours
3. What does the word "Hoshiusagi" mean in English? Star Rabbit
4. What is the name of the all-Spanish wine store in the East Village in New York City? Tinto Fino
5. What is the title of my first ever post on A Passionate Foodie? Which Wines Should You Drink
6. What is the name of the only wine from Luxembourg I have reviewed? 2006 Clos des Rochers Auxerrois
7. Which auction house is now running wine auctions in Boston? Skinner
8. What is the name of the new Brazilian Cachaca created by two men from Boston? Beija
9. What is the name of the newspaper for which I write a weekly food/wine column? The Stoneham Sun
10. What was my favorite food/wine movie of 2007? Ratatouille


Jen of Northwest Wine Blog was the first person to submit a correct set of answers so she won the 3 free Entry tickets. Out of everyone else who answered the Quiz questions, there were only two wrong answers, and both on question #5. In the end, there were a total of 81 Entry Tickets.


And The Winner Is.....Russ of Winehiker Witiculture & California Wine Hikes. Big congratulations to Russ!


Many thanks to everyone else who entered the contest.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) This Monday, August 5, is National Oyster Day! The Tavistock Restaurant Collection group will sip, slurp and sup their way through this holiday, offering some bivalve values, including:

Abe & Louie’s (793 Boylston Street)
Oysters ($2 each)

Atlantic Fish Co. (761 Boylston Street)
Fresh, fried and Rockefeller oysters ($1 each)

Coach Grill (55 Boston Post Road, Wayland)
Oysters Rockefeller ($1 each)

Joe’s on Newbury (181 Newbury Street)
Street Fried Oyster Taco ($2 each)

Joe’s Waterfront (100 Atlantic Avenue)
Buck-a-Shuck ($1 each from 3-5pm)

2) The Tavistock Restaurant Collection group will also celebrate “Dine Out Boston” from August 4-17, including:

Abe & Louie’s: They will be dishing out a two-course prix fixe menu ($32) for weekday lunch. For starters, choose between New England clam chowder with bacon, potatoes and thyme, or a grilled Romaine salad with charred corn, red onion, confit tomato and avocado green goddess dressing. Entrée options include pan-roasted local blue fish with summer vegetable ratatouille or Abe’s prime cheeseburger, a special blend prime beef patty with cheddar and hand-cut fries. 

Atlantic Fish Co.: They will feature a weekday lunch menu ($32) with a choice of two appetizers – chilled summer corn soup with crispy rock shrimp and Aleppo pepper, or haddock ceviche with cherry tomato, red onion, citrus and crisp plantain – as well as two entrees: lobster cobb salad with baby greens, bacon, avocado, egg and red wine vinaigrette, or a blackened salmon grain bowl with farro, strawberry, whipped ricotta and lemon. Reservations available for weekday lunch.  

Coach Grill: They will offer a two-course dinner menu ($46) available Sunday through Friday. To start, there is an heirloom tomato gazpacho or a baby spinach salad with roasted peppers, portobello, goat cheese and balsamic. The entrees are pan-roasted Atlantic cod with herb breadcrumbs, glazed baby carrots and pea puree, or a 10oz NY strip with whipped potatoes and chimichurri. Reservations available for dinner Sunday through Friday. 

3) Join Davio’s Northern Italian Steakhouse and guest Céline Dublanchet of Château d’Esclans for a special Rosé Wine Dinner in the Seaport on Thursday, August 8th at 6:00 p.m. This event promises a memorable evening of fine dining and wine pairings, perfect for wine enthusiasts and food lovers alike. The five-course meal will be complimented with five rosé wine pairings.

Benvenuto
Duxbury Oysters, Rosé Granita
Tuna Tartare Taco
Burrata, Fig, Hot Honey Brioche
2023 Château d’Esclans ‘Whispering Angel’ Rosé

Antipasto
Tuna Crudo, Salmon Caviar, Almonds, Creme Fraiche, Citrus
2021 Château d’Esclans Côtes de Provence Rosé

Farinaceo
Hand-Rolled Potato Gnocchi, Maine Lobster, Peas, Limoncello Butter
2021 Château d’Esclans Côtes de Provence Les Clans Rosé

Carne Del Giorno
55 Day Prime Aged Strip Steak, Corn Potato Cake, Zucchini Ribbons, Chimichurri
2021 Château d’Esclans Garrus Rosé

Dolce 

Rosé- Lemon Semifreddo, Almond Dacquoise, Rosé Wine
2022 The Beach by Whispering Angel, Vin de Provence Rosé

COST: $150 per adult include a five-course meal with wine pairings. Tickets should be purchased in advance.  Each guest will receive a signed 375 mL bottle of Whispering Angel Rosé to take home, adding a personal touch to this experience. All attendees must be 21 years or older with a proper ID. 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Join Bistro du Midi for Thanksgiving on Thursday, November 25th for a three-course prix fixe menu, available 11 a.m. to 8:30 p.m. First, main, and dessert are available for $85 per person with an optional raw bar, foie gras, truffle, and side additions. Choice of menu items include:

American Kobe Beef Tartare, chestnuts, burgundy black truffle, cucamelon*
Venison & Pork Terrine, huckleberry compote, country toast
Faroe Island Salmon, japanese eggplant, ratatouille, honey nut squash broth*
Crescent Farms Duck Breast, baby brussels, figs, sweet corn, yuzu valrhona duck “mole”*
Roasted Turkey Breast, leg confit, foie gras-mushroom brioche stuffing, fall vegetables, thyme gravy
Pumpkin Pie Tart, caramelized white chocolate, sugar pumpkin jam, milk chocolate cream
Thanksgiving Sundae, cranberry port, salted brioche crouton, sweet potato and maple sorbet
*Denotes raw or undercooked food. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness.

Please see HERE for the full menu. 

To make a reservation, please call (617) 279-8000

2) On Wednesday, November 17th at 6 p.m., Chef/Owner Will Gilson and the Puritan & Co. team will be hosting its annual Harvest Dinner highlighting the best flavors the season has to offer. Tickets to the dinner include a five-course meal of Puritan & Co.’s signature seasonal New England fare alongside wine pairings.

The menu includes:
First Course: Grilled apple & kabocha squash bisque with candied pepitas, cinnamon crème fraîche
Second Course: Crispy Berkshire pork belly with polenta, delicata, cranberry glaze
Third Course: Autumn risotto with seared bay scallops, brassicas, brown butter
Main Course: Pan-roasted half chicken with brussels & parsnip hash, baby carrots, bourbon apple butter
Dessert Course: Pear & maple torte with hemp seed, juniper cream, lemon

For more information, or to purchase tickets, please visit HERE.

3) Last month, I raved about the 100% pure breed Waygu Beef from Spring Rock Farm in Vermont, beef. During my visit, I got to sample an experiment, some Bresaola made from their Waygu. Bresaola is basically an air-dried, salted beef that is also aged for 2-3 months. This Bresaola possessed such an alluring aroma, and was tender and flavorful, with nutty notes. What a compelling product and could be one of the best Bresaola that I've ever eaten. 

That Bresaola is now available for sale! The farm worked with Maine-based A Small Good to develop this Bresaola, which is cultured with koji and cured with Lambrusco and northern spicebush, a traditional Native American spice that is used as a seasoning for meat and to make tea. You can order the Bresaola HERE, and get it shipped to you. And I also highly recommend that you order some of their other Waygu products as well. The beef is superbly flavorful and it's always great to support a small, local farm. I've already ordered some for myself and I strongly recommend all my readers do so as well. 

The North Fork Table & Inn: Long Island

Besides providing some winery recommendations, Lenn of Lenndevours also recommended a restaurant to me on Long Island, the North Fork Table & Inn. After checking their menu online, I decided to make reservations. And the restaurant did not disappoint in the least.

The North Fork Table focuses on seasonally creations featuring locally grown biodynamic and organic produce, fresh seafood from the Peconic Bay and Long Island Sound and North Fork artisanal cheese. Their staff includes Executive Chef Gerry Haden, Pastry Chef, Claudia Fleming, Beverage Director Mike Mraz and Mary Mraz.

The restaurant offers a classy but homey ambiance, the type of experience you expect from a fine inn. They generally sat people away from each other, giving each table a bit more privacy, which is nice.

The restaurant has a full bar, including some of their own special cocktails such as the Desdemona (Prosecco, Strawberry Sorbet and Rose water) and Scott's Super Delicious Plus (house-infused Vanilla Vodka, fresh Grapefruit Juice and Gingerale). They also have beers, including some New York brews, and non-alcoholic drinks.

Their wine list is very impressive with its diversity, including wines from lesser common regions such as Morocco, Slovenia and Uruguay. They also carry a fair share of Long Island wines as well. For a wine lover, you may have difficulty choosing which wine to order as so many will tempt you. Bottles prices generally start at $40, with only a few below that price. They have fifteen wines available by the glass, in either a three or six ounce pour. Six ounce pours range from $8-$15. This is a wine list compiled by someone passionate about wine, someone who enjoys going beyond the safe zone to try new things.

There were so many wines I wanted to try that we decided to order glasses rather than a bottle. The 2008 Niel Joubert Chenin Blanc ($9/6 oz) from Paarl, South Africa was a pleasant choice. It was a crisp, light wine with plenty of delicious citrus flavors. The Oyama Ginsuika "Silver Water" Junmai Ginjo Sake ($11/3 oz) was excellent, a light and silky smooth Sake with subtle fruit and hints of floral notes. This is a Sake that would please even someone new to Sake and I would highly recommend it. The 2005 Borghese Pinot Noir ($15/6 oz) is from the North Fork of Long Island. It is a Burgundian style Pinot, more subtle and a touchy earthy over subdued berry flavors. Another excellent wine.

I also tried the 2006 Thalvin-Graillot Syrocco Syrah ($10/6 oz) from Rommani, Morocco. This is the first wine from Morocco that I have ever had and when I saw it on the wine list, I knew I had to taste it. The wine is made from 100% Syrah grown in the Zenata region of Morocco. The wine maker was Alain Graillot, of Crozes-Hermitage fame, who came upon the vineyards while bicycling. Alain started a relationship with the domaine who owned the vineyards, Domaine des Ouled Thaleb. As expected, this was a very Rhone style wine, more restrained with subtler berry flavors, hints of spice and a touch of earthiness. The tannins were mild and it had a moderatly long finish. A very good wine that you could easily confuse with a French Rhone.

As for the dinner menu, you can order off the menu or select their tasting menu. As we were a bit short on time, we decided to just order off the menu. Appetizers range from $12-25 and Entrees from $34-42. The cuisine is creative American, with plenty of diverse and interesting options. Foodies will love the available choices and it was difficult to decide which items to order.

Prior to our first course arriving, we received warm, fresh bread with soft butter. An excellent start and the bread was quite delicious. For appetizers, we chose the Local Krupski's White Sweet Corn Soup with Truffled Polenta Agnolotti and White Truffle Essence ($15) and the Crisp Cod & Yukon Gold Potato Cakes with Truffled Tartar Sauce and Micro Herb Salad ($15). The Corn soup was delicious, creamy and sweet. There were several agnolotti in the soup, light pillows of tasty polenta. The three cod and potato cakes were thick with a nice, crispy exterior and stuffed full of lightly salted cod and potato. Another excellent appetizer.

Our entrees included a Roasted Dayboat Harpooned Atlantic Swordfish with Shiitake Mushrooms, Baby Bok Choy, Pea Shoots, Crisp Fingerling Potatoes and a Carrot-Ginger Purée ($36) and a California Farm Raised Rabbit Two Ways, a Loin wrapped in Bacon and a Picholine Olive Sausage, atop creamy Polenta and Ratatouille ($33). The swordfish was cooked perfectly, leaving it moist, tender and flavorful. It was a good-sized piece of fish with plenty of fresh veggies on the side. The rabbit was also quite delicious, especially the sausage slices. The sausage slices had plenty of flavor and were tender, without any tough, gristly fillers. The polenta was also quite good, very creamy with a nice corn flavor.

For dessert, we had a Pear & Chocolate Tart ($12) and the Warm Sugar & Spice Donuts ($12). The sweet pears were atop a very moist and rich chocolate cake, in a pastry shell, and they paired together well. None of that was left on the plate. The donuts were a stack of 10 warm donut holes. 10!! I could not believe there were so many. They came with a vanilla-based dipping sauce and the donuts were absolutely delicious, light and sweet. I could not finish them all though so took several for the ride back.

Service was very good, professional and attentive. Overall, I was very pleased with our dining experience. The restaurant is a bit pricey but I think the type of ingredients and quality of the food justifies their prices. This is a place that should impress you. From the diversity of their wine list, to their varied menu options, there is something here for everyone. I am glad that I dined here and would recommend it to others as well.

North Fork Table & Inn
57225 Main Road
Southold, NY
Phone: 631-765-0177

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 Tuesday, July 19, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Kistler Vineyards. Located California and founded in 1978, Kistler Vineyards is a small, family owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to new world vineyards.

Legal Sea Foods will team up with Master of Wine, Geoff Labitzke, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Kistler vine. The menu will be presented as follows:

HORS D’OEUVRES
Hazelnut-Crusted Sea Scallop, Yuzu Hollandaise
Jonah Crab Cocktail, Grapefruit Pearls
Lobster Papaya Spring Roll, Sweet Chili Sauce
Kistler “Les Noisetiers” Chardonnay, Sonoma Coast, 2014
FIRST COURSE
Seared Diver Sea Scallops (Morel Mushroom Cream, Lemon-Tarragon Foam)
Kistler “Hyde Vineyard” Chardonnay, Carneros, 2012
SECOND COURSE
Lobster Bucatini (English Peas, Heirloom Cherry Tomatoes, Parmesan Cheese, Lemon Butter Sauce)
Kistler Pinot Noir, Russian River Valley, 2013
MAIN COURSE
Cherry Wood-Grilled King Salmon (Southern Ratatouille, Black Truffle Compound Butter)
Occidental “SWK Vineyard” Pinot Noir, Sonoma Coast, 2012
CHEESE COURSE
Bonne Bouche, Bijou, Champlain Valley Triple Cream (Toasted Nuts, Sliced Stonefruit)
Kistler “Kistler Vineyard” Chardonnay, Sonoma Mountains, 2013

COST: $145 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

2) At Bar Boulud, Boston, Pastry Chef Robert Differ is celebrating the arrival of National Ice Cream Month and National Ice Cream Day (July 17) by debuting “Back Bay Sundaes.”  Chef Differ is serving three ice cream sundaes, a nice summer treat to enjoy on their terrace or in the lounge. Always taking into account the ever-changing seasons of New England, Chef Differ is inspired by desserts that skillfully offer a balance and juxtaposition of texture, temperature and seasonal flavors.

The Sundaes include (pictured left to right above):

--Mint Chocolate Cookie ($10): Mint chocolate cookie ice cream, 64% chocolate sauce, crumb, BBB chocolate wafer, whipped cream
--Strawberry Shortcake ($10); Strawberry ice cream, vanilla sable, jam, marshmallow, strawberries
--Hazelnut Rocher ($12): Hazelnut gelato, Nutella, caramelia crunch, chantilly cream, hazelnut rocher

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) For April, Kane’s Donuts is bringing the flavors of spring to New England with fresh, local ingredients like blueberries from Maine and chocolate from Somerville, MA-based Taza Chocolate. The April flavors of the month include Honey Blueberry Pie, Reese’s Cup, and Marble Cruller.

The Honey Blueberry Pie Donut is a light and airy yeast dough, bursting with blueberry pie filling, and doused with Kane’s Signature Honey Glaze. The Reese's Cup Donut is a yeast style donut, frosted with a homemade chocolate frosting made with Somerville's Taza Chocolate, topped with Teddie Peanut Butter, a dollop of Kane’s fluffy whoopie pie filling and a piece of a Reese's Cup. The Marble Cruller is a cake style donut layered with Kane’s old-fashioned dough and chocolate dough twisted to form a cruller then dipped in their Signature Honey Glaze.

2) Chef/Owner Will Gilson, Wine Director David Danforth, and the rest of the Puritan & Co. team invite guests to join them for a fun 90's-inspired throwback dinner, the "We Love the 90's," on Thursday, April 28th at 6pm. Paired with six courses of 90's-inspired cuisine, Wine Director David Danforth has curated a rare selection of 90's wines that span the decade. 

The menu will feature:
First Course:
1996 A.R. Lenoble Blanc de Blancs Brut Grand Cru, Champagne, France
“Assiette of nostalgia” featuring Caviar, blini, egg mimosa; tomato water shot glass; pepper-crusted seared rare tuna; smoked salmon terrine
Second Course:
1998 Domaine Zind-Humbrecht Gewurztraminer Vendange Tardive, Goldert, Alsace, France
General Tso’s Sweetbreads with broccoli, rice timable, micro cilantro
Third Course:
1990 Domaine Charlopin "Cuvee Vieilles Vignes" Gevrey-Chambertin, Burgundy, France
Spinach farfalle with sun-dried tomato pesto with basil, parmesan tuile, EVOO
Fourth Course:
1996 Le Cinciole Chianti Classico Riserva, Tuscany, Italy
Duck Confit Napoleon with mushrooms, black truffles, chestnut-foie sauce
Fifth Course:
1995 Domaine Couly-Dutheil "Baronnie Madeleine," Chinon, France (Magnum)
Lamb rack “en crepinette” with tarragon jus, ratatouille, tomato concasse
Dessert:
1991 Souza LBV Port, Porto, Portugal
Molten lava cake with creme anglaise, raspberry coulis, vanilla bean ice cream

The dinner is $250 per person, including food, wine, and gratuity, with tickets available for purchase HERE. 

My Year in Review: Part 2

Let us continue to look back to 2007.

In the first part of My Year in Review, I discussed the five biggest and most important food and wine events of the past year for me. Now I want to touch on some smaller events and items, including some of my favorites in certain categories.

This is certainly not a complete list. It is more just a small sampling of memorable matters I have posted about over the past year. Just several items that I want to emphasize though by no means are they the only memorable items of the past year.

Favorite New Restaurant: L’Andana is a new Italian grille in Burlington. It is the fifth restaurant owned by famed Chef Jamie Mammano, who also owns Mistral, Teatro, Sorellina and Mooo. L'Andana very much impressed me, with its creative dishes, large quantities and delicious food. You can read my multiple reviews of L'Andana. I look forward to returning there for many more good meals, as well as their future opening for lunch.

Favorite Dessert: The Wine Ice Cream by Mercer's Dairy of New York also impressed me this past year. You can read my review of their tasty products. It is a creamy ice cream with a distinctive flavor of wine. Though they currently are not available in any Massachusetts store, they can be mail ordered. I do hope they become available in the near future in Massachusetts.

Saddest Event: The most unfortunate event of the past year was the closure of Savory Tastes Cafe in Reading. This was one of my favorite restaurants and I was much saddened when I learned it would be closing. I am hoping though that in 2008, Chef Stephen Bell will open another restaurant in a new location. He is a very talented chef and I miss his cuisine.

Important Wine Event: The first wine auction in Boston was held this past September. Skinner, a large auction house, will hold about two wine auctions each year. They are partnered with the Lower Falls Wine Co. Their first wine auction had over 200 lots, including a number of rarities. Though I was unable to attend their first auction I do hope to attend their next one. I was fortunate enough though to attend their special pre-auction wine tasting which was an incredible event. They had an amazing selection of high-end wines available for tasting.

Favorite Food/Wine Movie: If you have not seen it yet, then go out and get the DVD of Ratatouille. Sure it is an animated movie about a rat who wants to be a chef. But it is a fantastic movie that foodies will love. It is also movie that both children and adults will enjoy. I just loved this film and I am sure I will watch it again and again.

Favorite Local Winery: For a few years, my favorite Massachusetts wines have come from Turtle Creek Winery. I visited their winery this year and it helped cement my support for this excellent winery. The wine maker, Kip Kumler, was a fascinating and passionate man. If you can find his wines, buy them. You won't be disappointed.

Favorite Cookbook: I have been reviewing a number of cookbooks over the past year. The stand out for me was Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier. I loved the Chef's philosophy, his recipes and the whole style of this cookbook. Plus it was a visually pleasing book.

Favorite Food Book: I enjoy watching Bourdain and Zimmerman on television but found a new book in a similar wine, The Year of Eating Dangerously by Tom Parker Bowles. I was unaware of Bowles prior to seeing his book hit the stands. But it was an enjoyable romp across the world. Bowles is an interesting writer and his experiences are well worth reading.

Favorite Food & Wine Fusion: While in Spain, I visited the winery of Abadia Retuerta. Beside their fine wines, they also sold wine-infused salts. I have used them several times now, on everything from duck to beef, and love them. They certainly add flavor and I find them rather unique.

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 Barcelona Wine Bar, a new Spanish tapas restaurant in Brookline, has a number of upcoming cooking classes which you might find of interest.

April 29, 7pm: Tapas Party in an Hour 
It's possible to plan and prep for a tapas party in an hour! We have quick, easy, dynamic, inspired tapas that can be easily prepared for a group in about an hour. Executive Chef Steven Brand will show you how to make Chorizo and Figs, Boquerones, Mushrooms a la plancha, stuffed olives, dates with almonds wrapped in Serrano ham, and more.
Cost: $29 per person, plus tax and gratuity.

May 27, 7pm: Spring Vegetable Classroom
Ramps, Morels, Favas, Peas, Asparagus. What's the home cook to do with the abundance of spring vegetables? How do we break through the doldrums of winter and come out inspired on the other side? Chef Steven has the answers.
Cost: $29 per person, plus tax and gratuity.

June 24, 7pm: Pig Roast 101 
Are pig roasts a daunting project for the home cook? We think not! See how fun and easy this process can be for the next time you have a dinner party for 12 people. Once the pig is roasting, Chef Steve will show you some ideas for side dishes that will accompany the roast, even dessert!
Cost: $29 per person, plus tax and gratuity.

To make reservations for any of these classes, please call the restaurant at 617-264-8900.

2) On Sunday, May 5, from 5:30pm-1am, The Beehive is going south of the border in celebration of Cinco de Mayo with its annual event featuring live music and food & cocktail specials. Guests will be able to indulge in Mexican-inspired food specials from Chef Rebecca Newell while getting in the spirit with tequila cocktails made from Leyenda del Milagro Tequila, the finest small batch, artisanal mescal. A special performance by nine piece Mariachi band, Mariachi International, will keep the night going as they take over The Beehive’s stage from 6:30pm-12am. Mexican appetizers, entrées, desserts and tequila specials will be served all night long. In classic Beehive spirit there will be plenty of surprises and there is never a cover charge.

Reservations are highly recommended by calling 617-423-0069. Sombreros welcome!

3) On May 15, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Bethel Heights Winery. Known best for their Pinot Noir blends, Bethel Heights has been a family business since 1977 with its winery located in Oregon. Legal Sea Foods will team up with Bethel Heights’ winemaker, Ben Casteel, to host a four-plus-course dinner featuring signature cuisine paired with Casteel’s choices from their vine.

The menu will be presented as follows:

HORS D’OEUVRES
Curried Scallops, Brioche Toast Points, Cilantro Crème Fraîche
Oysters on the Half Shell, Chimichurri Vinaigrette
Shrimp Gazpacho Shooters, Micro Cilantro
Bethel Heights Pinot Gris, Oregon, 2011
FIRST COURSE
Seafood Trio Soup (Clams, Mussels, Shrimp, Coconut Lemongrass Broth, Curried Crostini)
Bethel Heights “Estate” Pinot Blanc, Eola-Amity Hills, 2011
SECOND COURSE
Pan Seared Halibut Fillet (Ratatouille Niçoise, Provencal Butter Sauce)
Bethel Heights “Estate” Chardonnay, Eola-Amity Hills, 2011
THIRD COURSE
Wood Grilled Faroe Salmon (Wild Mushroom Croquette, Shallot Butter Sauce)
Bethel Heights “Estate” Pinot Noir, Eola-Amity Hills, 2010
Bethel Heights “Flat Block” Estate Pinot Noir, Eola-Amity Hills, 2009
CHEESE COURSE
Morbier, Bijou, Camembert (Berry Compote, Buttery Toast Points)
Bethel Heights “Casteel Reserve” Pinot Noir, Eola-Amity Hills, 2010

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

4) On April 29, at 6pm, Lucia Ristorante is presenting a four course wine dinner with a menu designed and executed by Chef Pino Maffeo. The wine is sponsored by United Liquors, a Massachusetts-based distributor focusing on wine and spirits, with guest speakers Claudio Farina of Remo Farina Winery, Don Allen of Banville and Jones Wine Co., and representatives from Pala Wines.

Chef Pino has handcrafted a menu of dishes to complement the authentic flavors of these wines. Chef will guide guests through the menu, which includes:

FIRST COURSE
Roasted Beets with a red wine vinaigrette and shaved Ricotta Salata
Pala I Fiore Vermentino
SECOND COURSE
Veal and ricotta cannelloni with wild mushrooms
Pala I Fiore cannonau
THIRD COURSE
Duck with roasted hazelnuts, brown butter
Remo Farina Valpolacella Riparsso
Remo Farina Amarone dell Valpolacella
FOURTH COURSE
Fresh berries with zambaglione

Cost: Tickets are $50 per person.
For reservations, please call 617-367-2353.

5) The Wine ConneXtion, located in North Andover, will be sampling and celebrating the arrival of Rosé on Saturday, May 18, from 1pm-5pm, during the complimentary Rosés Are Here tasting. Guests can gain a new appreciation and explore this light and refreshing wine. Rosés that have finished last in the past when the wine market was flooded with White Zinfandel look-a-likes but, are quickly making a comeback. As the summer weather rapidly approaches, wineries are releasing their best rosés to the market for optimum enjoyment. Guests will not want to miss this chance to drink this chilled wine and discover the full spectrum of flavors that Rosés have to offer.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) It’s the summer of seafood at Abe & Louie’s and Coach Grill as they debut new feature menus to be enjoyed on their scenic al fresco patios.  From July 8 through August 4, the “Summer Wine & Dine” offerings highlight a trio of seasonal creations – two starters and an entrée – with specialty sips:

Abe & Louie’s :
Appetizers:
Summer Tomato & Lobster Gazpacho with Maine lobster, roasted vegetables and basil ($16)
Salmon Rillettes with radish and dill on toasted rye sourdough ($19)
Entrée: Halibut en Papillote over polenta with summer corn and ratatouille ($52)
Cocktails:
Fizzy Dizzy with Sipsmith gin, strawberry syrup, fresh citrus, prosecco and Fever Tree club soda ($16)
Boujee on Boylston with Basil Hayden, Fabrizia limoncello, lemon and sage ($18)
Michelle’s Margarita with Tres Gen Plata, watermelon, triple sec and lime ($17)
Champagne: NV Jeeper Grand Assemblage Brut (Reims, France; $19)

Coach Grill:
Appetizers:
Shrimp Ceviche with avocado, cucumber, red onion, citrus and cilantro ($17)
Smoked Salmon Carpaccio with capers and lemon aioli ($18)
Entrée: Maine Lobster Roll served hot or cold on a brioche bun with truffle-parmesan fries ($45)
Cocktails:
Fizzy Dizzy with Sipsmith gin, strawberry syrup, fresh citrus, prosecco and Fever Tree club soda ($16)
Boujee in the Burbs with Basil Hayden, Fabrizia limoncello, lemon and sage ($17)
Michelle’s Margarita with Tres Gen Plata, watermelon, triple sec and lime ($17)
Champagne: NV Jeeper Grand Assemblage Brut (Reims, France; $19)
Wine: Jacques Dumont Sauvignon Blanc 2021 (Loire Valley, France; $14)

2) National Hot Dog Day is Wednesday, July 17, and Fuddruckers, in Reading, is holding a Hot Dog Special to celebrate. They will be offering $1 Hot Dogs, for Dine In only, and will a limit of 5 per transaction. The basic condiments are free but specialty toppings cost extra. And this special is only good while supplies last. This is said to be their most successful promotion in their New England history so this could get very busy. You might want to get there early, and it opens at 11am, to ensure you get this special Hot Dog deal. 

More Mother's Day Options

Here are more ways to celebrate the special women in your life on Mother’s Day, on Sunday, May 9.

Avila Modern Mediterranean
One Charles Street South
Boston, MA
Phone: 617-267-4810

Brunch: 11:00am-4:00pm; Dinner: 5:00pm-10:00pm (a la carte pricing)

Avila Modern Mediterranean will be open for both brunch and dinner on Mother’s Day, featuring special a la carte menu items. Executive Chef Rodney Murillo’s brunch selections include First Course options like: Warm Halloumi Cheese, Medjool Dates, Cashews, and Ouzo; Greek Island Oysters with Prosecco Mignonette; and, Churros, Dulce de Lechewith Dark Chocolate sauce. For Entrees, Chef Murillo offers up items like: Huevos Racheros, Eggs Over Easy, Black Beans, Crispy Tortilla, Tomato Salsa, Crème Fraiche; Organic Scottish Salmon with sun chokes Onion Sousibe and Ginger Cucumber Salad; Spaghettini Carbonara; and, Egg Pizza with Mozzarella, Smoked Niman Ranch Bacon, Scallions and Truffle Oil. Avila will also feature Veuve Cliquot cocktails for $8, available in orange, peach and pomegranate. Veuve Cliquot will also be available by the bottle for only $50.

BOKX 109 American Prime
399 Grove Street
Newton, MA
Phone: 617-454-3399

Brunch buffet: 11:00am-3:00pm ($45 per adult; $15 per child 12-and-under)

BOKX 109 American Prime will feature a brunch buffet on Mother’s Day. Executive Chef Evan Percoco’s menu features the following selections, to name a few: Salad Displays/Cold Items (Ice BOKX of Native Crab Claws, Poached Shrimp, Mussels & Oysters; Pastrami Smoked Salmon with Assorted Bagels, Spreads & Breads; Winter Bean Salad with Ratatouille and Oregano Vinaigrette); Chef’s Table/Hot Items (Lobster Bisque; Cheesy Egg Scramble with Crispy Potato, Peppers & Onions; Passion Fruit Infused Loin of Kurobuta Pork; Goat Cheese Stuffed Breast of Statler Chicken); Finale (Assorted Truffles, Brownies, Blondies, Petit Fours, Mini Tarts & Macaroons).

Da Vinci Ristorante
162 Columbus Avenue
Boston, MA
Phone: 617-350-0007

11:30am-10:00pm (a la carte pricing; complimentary Rhubarb Gelato)

Da Vinci Ristorante will open this Mother’s Day and feature a lavish a la carte menu with the freshest spring ingredients. Mothers will also get a special and refreshing treat… A complimentary order of seasonal homemade Rhubarb Gelato! Da Vinci’s menu includes items like: Beet Root Salad alla Da Vinci ($9); Mussels alla Peppino ($11); Scallop Salad (with green apple, poached pears in shallot balsamic vinaigrette: $13); Spinach Ravioli (with white truffle sauce: $23); Pappardelle Boscaiola (with sautéed morel and spring mushrooms: 25); Pan-seared Alaskan Salmon (with artichoke and sweet potato cake: $28); Rack of Lamb (with mushrooms and fingerling potato ragout and sauteed Swiss chard in a pesto creamy sauce: $36); Anatra alla Peppino (two-way duck in guava moscato sauce: $29); Papaya Cheesecake ($10); Pear Crostata ($10); Rose Crème Caramel (with mango coulis: $10).

dante
40 Edwin H Land Blvd.
Cambridge, MA
Phone: 617-497-4200

10:00am-4:00pm ($55 per person)

Restaurant dante will be offering a gourmet Italian 3-course prix fixe menu. Dante’s offerings include: gnocchi primavera spring vegetables and pink sauce; grilled lamb chops, spring pea pesto and smoked eggplant puree; Sicilian roasted chicken, arugula, lemon caper sauce; bunet – bittersweet chocolate flan, caramel sauce, almond macaroon; cassata – ricotta cake, chocolate, amarena cherries, citrus, anisette. They will also be serving a special menu for children 12-and-under.

Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street
Boston, MA
Phone: 617-292-0808

Brunch menu: 11:30am-3:00pm ($29.95 per person; $25 Dining Card for Moms)

In addition to Fleming’s regular menu (served until 9:00pm), a customizable 3-course brunch menu will be offered. Make Mother’s Day especially memorable for Mom this year by treating her to brunch or dinner at Fleming’s. They’ll also treat her to a $25 Dining Card to enjoy on a future occasion! Fleming’s brunch menu gives you your choice of a starter (Fresh fruit salad; Wedge salad); choice of entrée (Beef Tenderloin and Vegetable Frittata; Berry Stuffed French Toast; Smoked Salmon and Toasted Bagel; Lump Crab, Asparagus, and Swiss Cheese Frittata; Smoked Ham Chop; Filet Benedict); and choice of dessert (Walnut Turtle Pie; Crème Brulee; New York Style Cheesecake).

nebo
90 North Washington St.
Boston, MA
Phone: 617-723-6326

Saturday and Monday only, 5:00pm – close ($50 per person including red Sangria di nebo)

nebo will offer a traditional Italian Mother’s Day dinner using the recipes from owners Christine and Carla Pallotta’s mother. Dinner also comes with a spring treat: Sangria di nebo! A sample of nebo’s prix fixe menu includes: Insalata mista (mesclun greens, pacchino tomatoes, balsamic honey dressing); Arancini (porcini mushroom & mozzarella stuffed rice balls drizzled with honey); Pappardelle alla Bolognese; Pollo alla Limone (sautéed chicken, capers, artichoke hearts, lemon butter sauce); L’ortolana pizza (marinated eggplant, marinated zucchini, onions, mushrooms, mozzarella); and, Chocolate Nutella Cake (with cappuccino ice cream and zeppoles).