Sandrine's Bistro in Cambridge has a number of new menu items for the Spring plus a couple of upcoming events that might be of interest.
Here are highlights from the Spring menu:
· Scallops Provencal with Gateau de Riz, tapenade sauce ($29)
· Butter-Poached Maine Lobster Risotto with spring vegetables in cognac sauce ($32)
· Terre et Mer: Blue Water Prawns with Choucroute Timbale and a Grilled Marinated Quail with roasted new potatoes ($29)
· Smoked Paprika & Curry-Dusted Rack of Lamb with roasted long-stem artichokes and garlic-tomato reduction ($34)
· Medley of Spring Vegetable Croustade with tofu and basil drizzle ($21)
· Pot au Feu Style Asparagus Ravioli in tomato broth ($19)
And here are two upcoming events:
June 21: Sandrine’s Bistro celebrates the first annual Make Music Harvard Square event on the summer solstice with talented local musicians performing al fresco al over town, and especially on Holyoke Street. See their website for details and matching prix fixe menus, or learn more about the entire day's festivities at www.harvardsquare.com.
July 14: Sandrine’s Bistro will host THE Bastille Day party in Cambridge this year with an ultra-authentic French menu priced at just $25 per person all day. Decorations, music and a champagne cocktail called BluBlancRouge will be featured. Reservations recommended.
As a bonus, here is a special new cocktail provided by Sandrine's Bistro.
The French Night: A summer cocktail with a kick.
1 ½ oz cognac, preferably Remy Martin
¾ oz Cointreau
¼ oz green chartreuse
Shake all three liquors together with cracked ice. Strain into a chilled martini glass.
(You can check out my recent review of Sandrine's Bistro).
Sandrine's Bistro
8 Holyoke Street
Cambridge, MA
Phone: 617-497-5300
Showing posts sorted by relevance for query sandrine's. Sort by date Show all posts
Showing posts sorted by relevance for query sandrine's. Sort by date Show all posts
Wednesday, May 21, 2008
Saturday, September 1, 2007
Sandrine's
While strolling around Harvard Square on this beautiful day, we stopped at Sandrine's for lunch. I had been here before and enjoyed it so felt we should have a good lunch.
Sandrine's is a French bistro. The Chef, and co-owner, is Raymond Ost who is originally from Alsace. The restaurant is named after his daughter.
The interior of the restaurant feels cozy, intimate and a bit elegant but without any pretension. We were seated right away and when other patrons were later seated, they were no seated near us. Though obviously were trying to cater to everyone's privacy.
The lunch menu has a few appetizers, some salads, sandwiches and a few meals. Much is typical French style food. Sandwiches average $11, and Entrees about $15. Prices are generally reasonable.
While we waited for our meals, we received a basket of hot baguette slices, an excellent bread with a crusty exterior and soft interior. They did bring us additional bread later on as well. A nice start.
We had fresh brewed ice tea and coffee to drink. Both were very good.
We began the meal with a half order of Escargot (snails), baked in a herb and garlic butter sauce ($10). These came out very hot and were tender and delicious. And once you ate the snails, the dish had little indentations with the garlic butter sauce. Perfect for dipping your bread.
For my main dish, I had the Sirloin beef burger with pomme frites $8, with swiss cheese ($2 extra) and bacon ($3 extra.) The burger is reasonable though the extras seem a bit pricey. The burger was delicious, thick and juicy. It came on a soft brioche roll. The fries were shoe strings with a light coating and were tasty. I split my meal with my wife who ordered the Croque Monsieur ($9) which also comes with pomme frites. This is a baked ham and cheese sandwich which was very good. Excellent bread, lots of cheese and good ham. My mother had the same sandwich and enjoyed it very much too. For my nephew, they made him a special order, essentially a grilled cheese and bacon sandwich on a brioche which he liked.
We passed on dessert as we knew we would be hitting some bakeries later.
Service was excellent. Our waitress was prompt, courteous and attentive. And the rest of the staff was very good too.
There are a couple of new French bistros in the area now, but Sandrine's should definitely be considered as an option if you seek a French bistro. The food and service are very good. It has a nice ambiance and plenty of menu options. Prices are generally reasonable. Give them a try!
Sandrine's
8 Holyoke St.
Cambridge, MA
Phone: 617-947-5300
Sandrine's is a French bistro. The Chef, and co-owner, is Raymond Ost who is originally from Alsace. The restaurant is named after his daughter.
The interior of the restaurant feels cozy, intimate and a bit elegant but without any pretension. We were seated right away and when other patrons were later seated, they were no seated near us. Though obviously were trying to cater to everyone's privacy.
The lunch menu has a few appetizers, some salads, sandwiches and a few meals. Much is typical French style food. Sandwiches average $11, and Entrees about $15. Prices are generally reasonable.
While we waited for our meals, we received a basket of hot baguette slices, an excellent bread with a crusty exterior and soft interior. They did bring us additional bread later on as well. A nice start.
We had fresh brewed ice tea and coffee to drink. Both were very good.
We began the meal with a half order of Escargot (snails), baked in a herb and garlic butter sauce ($10). These came out very hot and were tender and delicious. And once you ate the snails, the dish had little indentations with the garlic butter sauce. Perfect for dipping your bread.
For my main dish, I had the Sirloin beef burger with pomme frites $8, with swiss cheese ($2 extra) and bacon ($3 extra.) The burger is reasonable though the extras seem a bit pricey. The burger was delicious, thick and juicy. It came on a soft brioche roll. The fries were shoe strings with a light coating and were tasty. I split my meal with my wife who ordered the Croque Monsieur ($9) which also comes with pomme frites. This is a baked ham and cheese sandwich which was very good. Excellent bread, lots of cheese and good ham. My mother had the same sandwich and enjoyed it very much too. For my nephew, they made him a special order, essentially a grilled cheese and bacon sandwich on a brioche which he liked.
We passed on dessert as we knew we would be hitting some bakeries later.
Service was excellent. Our waitress was prompt, courteous and attentive. And the rest of the staff was very good too.
There are a couple of new French bistros in the area now, but Sandrine's should definitely be considered as an option if you seek a French bistro. The food and service are very good. It has a nice ambiance and plenty of menu options. Prices are generally reasonable. Give them a try!
Sandrine's
8 Holyoke St.
Cambridge, MA
Phone: 617-947-5300
Wednesday, May 14, 2008
Sandrine's Bistro for Dinner
Over the weekend, my Saturday evening dinner plans were canceled as someone was ill. So, a bit at the last minute, I wanted to make plans elsewhere. It can be difficult on Saturday morning to try to make plans for later that evening. I had a craving for French food and was able to get a reservation at Sandrine's Bistro in Harvard Square.
I have discussed and reviewed Sandrine's Bistro before. But it always seemed that I had been there for lunch or weekend brunch. Never for dinner. I had very much enjoyed my meals there and felt that dinner would be just as good.
The restaurant has a very comfortable ambiance with a touch of elegance. There was an eclectic crowd, from college students to older couples. It was busy though not overly crowded, but then it also was the night before Mother's Day. I suspect this place gets very busy on most weekends. They even have a bar where you can sit, have a drink and a bite to eat.
The dinner menu has Appetizers (about $12-22), Soups ($10), Salads ($9-16) and Entrees ($19-36). There were also several specials available. We decided to go with the Chef's Degustation Menu, a five-course tasting menu for $65 per person. This menu changes frequently. We declined the wine accompaniement (an extra $35 per person) as we were going to order a bottle ourselves.
I ordered a bottle of the 2005 Domaine Chanson Pere et Fils Gevrey-Chambertin ($74). Most of the French Burgundy on their list was from the excellent 2005 vintage. This wine generally sells around $55 retail so the restaurant has a very low mark-up on this wine. And it was quite a delicious wine, typical Burgundy style with delicious subtle fruit, a touch of spice and a very long finish. It also paired quite well with most of our dinner.
I do have to note though that our server recommended the 2005 Aloxe Corton, Domaine Tollot-Beaut ($85). He stated it was a new addition to the list. This happened to be the most expensive Burgundy on the list. And our server knew nothing about what type of wine we were considering ordering, or what price range with which we were comfortable. I don't like unsolicited recommendations when it happens to be the most expensive item on a list. It seems to be much like blatant upselling.
Prior to our first course arriving, we received a basket of bread including warm baguette slices and some raisen bread. Both breads were very good and this made for a nice beginning to our dinner.
Our first course was a Foie Gras Terrine atop Brioche with fruit. The Terrine was very tasty, spreading nicely over the Brioche toast. There were some berries, apricot and possibly some mincemeat accompanying it.
The next course was one of their appetizer specials, Avocado with Lobster. This was a half an avocado, with a bit scooped out, and filled with lobster pieces and topped by a citrus sauce. There were plenty of lobster meat and the citrus sauce was very interesting. I enjoyed the filling but am not an avocado fan. My wife though thought the avocadoes were delicious.
For our entree, we had the Smoked Paprika & Curry Dusted Rack of Lamb. This is in a roasted garlic-plum tomato reduction and is accompanied by roasted long stem artichokes and fingerling potatoes. I am a big fan of lamb and this dish certainly delighted me. The lamb was very meaty and tender. It had a nice spicy flavor from the curry. The potatoes were tiny and very good as well. This entree is on the regular menu and I would highly recommend it.
Next up, a cheese plate. There were three different cheeses on the plate, an ash-covered goat cheese with honey, a potato and cheese ball, and a Muenster-like cheese with fruit compote. I did not get the exact names of these cheeses. They were served with a basket of assorted breads. And the cheeses were exceptional. Creamy, flavorful, unusual. So very very good. I loved every one of them and left not a crumb. The goat cheese with the honey was especially delicious. The cheese plate is on their dessert menu and I would also highly recommend that choice too.
Yet dessert was still coming. And we were already starting to feel rather full. For dessert, we could choose anything from the menu. Though it was tempting to order the cheese dish again, I went for the Chocolate Kugelhoff (which is probably not the correct name but it is close enough). This was a large, moist chocolate cake, topped by caramel coulis and vanilla ice cream. A decadent delight that I could not entirely finish. But I enjoyed every bite I was able to eat. My wife had the Ginger-Bread Pudding though they made a mistake and brought her creme brulee instead. We sent the brulee back, though that meant my wife had to wait a bit for her dessert.
Service was generally good though with the couple issues that I mentioned above. The food was delicious and the Degustation Menu was a good choice. You certainly get plenty of food and it is an excellent way to get to try several different dishes. I have previously recommended Sandrine's Bistro for lunch and brunch. Now I do so for dinner as well.
Sandrine's Bistro
8 Holyoke St.
Cambridge, MA
Phone: 617-947-5300
I have discussed and reviewed Sandrine's Bistro before. But it always seemed that I had been there for lunch or weekend brunch. Never for dinner. I had very much enjoyed my meals there and felt that dinner would be just as good.
The restaurant has a very comfortable ambiance with a touch of elegance. There was an eclectic crowd, from college students to older couples. It was busy though not overly crowded, but then it also was the night before Mother's Day. I suspect this place gets very busy on most weekends. They even have a bar where you can sit, have a drink and a bite to eat.
The dinner menu has Appetizers (about $12-22), Soups ($10), Salads ($9-16) and Entrees ($19-36). There were also several specials available. We decided to go with the Chef's Degustation Menu, a five-course tasting menu for $65 per person. This menu changes frequently. We declined the wine accompaniement (an extra $35 per person) as we were going to order a bottle ourselves.
I ordered a bottle of the 2005 Domaine Chanson Pere et Fils Gevrey-Chambertin ($74). Most of the French Burgundy on their list was from the excellent 2005 vintage. This wine generally sells around $55 retail so the restaurant has a very low mark-up on this wine. And it was quite a delicious wine, typical Burgundy style with delicious subtle fruit, a touch of spice and a very long finish. It also paired quite well with most of our dinner.
I do have to note though that our server recommended the 2005 Aloxe Corton, Domaine Tollot-Beaut ($85). He stated it was a new addition to the list. This happened to be the most expensive Burgundy on the list. And our server knew nothing about what type of wine we were considering ordering, or what price range with which we were comfortable. I don't like unsolicited recommendations when it happens to be the most expensive item on a list. It seems to be much like blatant upselling.
Prior to our first course arriving, we received a basket of bread including warm baguette slices and some raisen bread. Both breads were very good and this made for a nice beginning to our dinner.
Our first course was a Foie Gras Terrine atop Brioche with fruit. The Terrine was very tasty, spreading nicely over the Brioche toast. There were some berries, apricot and possibly some mincemeat accompanying it.
The next course was one of their appetizer specials, Avocado with Lobster. This was a half an avocado, with a bit scooped out, and filled with lobster pieces and topped by a citrus sauce. There were plenty of lobster meat and the citrus sauce was very interesting. I enjoyed the filling but am not an avocado fan. My wife though thought the avocadoes were delicious.
For our entree, we had the Smoked Paprika & Curry Dusted Rack of Lamb. This is in a roasted garlic-plum tomato reduction and is accompanied by roasted long stem artichokes and fingerling potatoes. I am a big fan of lamb and this dish certainly delighted me. The lamb was very meaty and tender. It had a nice spicy flavor from the curry. The potatoes were tiny and very good as well. This entree is on the regular menu and I would highly recommend it.
Next up, a cheese plate. There were three different cheeses on the plate, an ash-covered goat cheese with honey, a potato and cheese ball, and a Muenster-like cheese with fruit compote. I did not get the exact names of these cheeses. They were served with a basket of assorted breads. And the cheeses were exceptional. Creamy, flavorful, unusual. So very very good. I loved every one of them and left not a crumb. The goat cheese with the honey was especially delicious. The cheese plate is on their dessert menu and I would also highly recommend that choice too.
Yet dessert was still coming. And we were already starting to feel rather full. For dessert, we could choose anything from the menu. Though it was tempting to order the cheese dish again, I went for the Chocolate Kugelhoff (which is probably not the correct name but it is close enough). This was a large, moist chocolate cake, topped by caramel coulis and vanilla ice cream. A decadent delight that I could not entirely finish. But I enjoyed every bite I was able to eat. My wife had the Ginger-Bread Pudding though they made a mistake and brought her creme brulee instead. We sent the brulee back, though that meant my wife had to wait a bit for her dessert.
Service was generally good though with the couple issues that I mentioned above. The food was delicious and the Degustation Menu was a good choice. You certainly get plenty of food and it is an excellent way to get to try several different dishes. I have previously recommended Sandrine's Bistro for lunch and brunch. Now I do so for dinner as well.
Sandrine's Bistro
8 Holyoke St.
Cambridge, MA
Phone: 617-947-5300
Friday, February 6, 2009
Sandrine's Bistro: Master Chef Ost to be a Knight
A local Master Chef and Restaurateur will soon receive a great honor.
On February 18, Boston's Consul General of France, Francois Gauthier, will bestow the medal of the French Order of the Mérite Agricole (agricultural merit) upon Raymond Ost, Co-Owner and Chef of Sandrine’s Bistro in Cambridge, Massachusetts.
The French government will award this honor -- the equivalent of a knighthood -- to Ost in recognition of his 35-year-plus career promoting French cuisine, especially the gastronomy of his native region, Alsace.
“In less than 15 years, Sandrine’s Bistro has become an institution in Cambridge,” said Consul General Gauthier. “Its cuisine, its atmosphere and its staff all reflect the warmth and high quality of Alsatian cuisine. Raymond Ost is a tremendous ambassador for Alsatian gastronomy in New England.”
Born in Strasbourg, on the French-German border, Ost began pursuing a career in the food industry while still a teenager. He cooked full-time while earning a degree from the Ecole Hôtelière.
In 1977, Ost was recruited by Le Meridien Hotels and was subsequently posted in hotel kitchens from Martinique to Abu Dabai to San Francisco. In 1988, he was named Executive Chef of Le Meridien Boston, where he oversaw its award-winning Julien restaurant, as well as café, catering and pastry operations. He partnered with his Meridien colleague Gwen Trost in 1996 to open Sandrine’s Bistro, named after Ost’s only daughter.
The Order of the Mérite Agricole was created in 1883 for service to the agricultural sector of France. The first recipient was Louis Pasteur in 1884. The Order is one of four Ministerial Orders in France. It includes 3 ranks: Chevalier, Officier and Commandeur; Ost will be made Chevalier.
In the United States, the honor has been awarded to Julia Child, Paul Prudhomme and Jacques Pépin.
Let us offer a hearty congratulations to Chef Ost for their achievement! If you have not been to his restaurant, you definitely need to go and see the wonders he is creating in his kitchen.
On February 18, Boston's Consul General of France, Francois Gauthier, will bestow the medal of the French Order of the Mérite Agricole (agricultural merit) upon Raymond Ost, Co-Owner and Chef of Sandrine’s Bistro in Cambridge, Massachusetts.
The French government will award this honor -- the equivalent of a knighthood -- to Ost in recognition of his 35-year-plus career promoting French cuisine, especially the gastronomy of his native region, Alsace.
“In less than 15 years, Sandrine’s Bistro has become an institution in Cambridge,” said Consul General Gauthier. “Its cuisine, its atmosphere and its staff all reflect the warmth and high quality of Alsatian cuisine. Raymond Ost is a tremendous ambassador for Alsatian gastronomy in New England.”
Born in Strasbourg, on the French-German border, Ost began pursuing a career in the food industry while still a teenager. He cooked full-time while earning a degree from the Ecole Hôtelière.
In 1977, Ost was recruited by Le Meridien Hotels and was subsequently posted in hotel kitchens from Martinique to Abu Dabai to San Francisco. In 1988, he was named Executive Chef of Le Meridien Boston, where he oversaw its award-winning Julien restaurant, as well as café, catering and pastry operations. He partnered with his Meridien colleague Gwen Trost in 1996 to open Sandrine’s Bistro, named after Ost’s only daughter.
The Order of the Mérite Agricole was created in 1883 for service to the agricultural sector of France. The first recipient was Louis Pasteur in 1884. The Order is one of four Ministerial Orders in France. It includes 3 ranks: Chevalier, Officier and Commandeur; Ost will be made Chevalier.
In the United States, the honor has been awarded to Julia Child, Paul Prudhomme and Jacques Pépin.
Let us offer a hearty congratulations to Chef Ost for their achievement! If you have not been to his restaurant, you definitely need to go and see the wonders he is creating in his kitchen.
Monday, July 28, 2008
Sandrine's New Bistro Menu
In keeping with the trend towards eating lighter, spending less, and enjoying more choices at the table, Master French Chef Raymond Ost of Sandrine's Bistro in Harvard Square this week debuts a Bistro Menu that offers the same creative French cuisine, but in smaller portions, and at price points that encourage the sharing of multiple items.
Reserve or walk-in for such stand out items as:
* Tartine of Smoked Salmon $10,
* Crab Gateau $12
* Duck confit with salad and potato $20
* Marinated grilled quails in Madeira sauce $21
* Mini-cauldron of Alsatian Choucroute Garni au Reisling $22
* Six other well-priced offerings
Virtually all of the starters at Sandrine’s Bistro are priced under $20, so diners may combine dishes from the regular and Bistro menus.
Add a bacon-onion flammekeuche (Alsatian flatbread pizza) to the meal for $12. Add shrimp brochette over chilled lemony couscous for $14. Add a generous apple-Roquefort-cashew salad in port wine vinaigrette for $14.
Sandrine's Bistro
8 Holyoke Street
Cambridge, MA
Phone: 617-497-5300
Reserve or walk-in for such stand out items as:
* Tartine of Smoked Salmon $10,
* Crab Gateau $12
* Duck confit with salad and potato $20
* Marinated grilled quails in Madeira sauce $21
* Mini-cauldron of Alsatian Choucroute Garni au Reisling $22
* Six other well-priced offerings
Virtually all of the starters at Sandrine’s Bistro are priced under $20, so diners may combine dishes from the regular and Bistro menus.
Add a bacon-onion flammekeuche (Alsatian flatbread pizza) to the meal for $12. Add shrimp brochette over chilled lemony couscous for $14. Add a generous apple-Roquefort-cashew salad in port wine vinaigrette for $14.
Sandrine's Bistro
8 Holyoke Street
Cambridge, MA
Phone: 617-497-5300
Saturday, January 24, 2009
Food Blogger Dinner: Sandrine's Bistro
As I have said before, local food bloggers just do not seem as united as local wine bloggers. Yet food bloggers can help each other in so many different ways, just as wine bloggers have been doing and continue to do. There is no reason why food bloggers cannot organize and help each other. In general, food and wine blogging is not a competitive field so we lose nothing by assisting each other. We can only benefit.
A positive step was taken this past Thursday evening at a food blogger dinner, organized by Chris Lyons of Lyons Communications, at Sandrine's Bistro in Harvard Square. Several local bloggers met each other for the first time: chatting, eating and drinking. The guests included Jacqueline Church, the The Leather District Gourmet; Adele, the Basil Queen; Pam of Cave Cibum; and Megan of MenuPages.
The dinner was delicious and Jacqueline has posted an excellent description, with photos, which you should check out. For my own entree, I had the New England Rack of Lamb which was superb. Meaty and flavorful lamb in a rich and slightly spicy sauce. I have reviewed Sandrine's before and have always very much enjoyed it, whether brunch, lunch or dinner. Master Chef Raymond Ott is quite talented and I highly recommend you stop by his restaurant.
It was a fascinating evening. I thoroughly enjoyed the conversation, getting to know the different bloggers, each with their own unique background and style. There was much laughter and many smiles. I do think we grew closer, sharing tips and information, acknowledging that we can do so much more together rather than as separate individuals. This was a big step forward and I believe there will be more progress in the near future, including other such dinners and meetings. The people I met will become at least colleagues, and some may even become friends.
Good bloggers all share a similar quality: passion. They write because they love food and wine, because they want to share their joy and passion with others. That passion unites us on many levels and I was pleased to see that passion in others at dinner, especially Jacqueline. So at our dinner, there were several passionate foodies, though I remain THE Passionate Foodie. :)
Addendum 1/27/09: The other guests at this dinner have now all posted their own take on this wonderful evening so I thought you might like to check out their thoughts too.
Megan of MenuPages: Alsace in Your Face
Adele, the Basil Queen: Life Lessons
Pam of Cave Cibum: Blogger Dinner at Sandrine's
A positive step was taken this past Thursday evening at a food blogger dinner, organized by Chris Lyons of Lyons Communications, at Sandrine's Bistro in Harvard Square. Several local bloggers met each other for the first time: chatting, eating and drinking. The guests included Jacqueline Church, the The Leather District Gourmet; Adele, the Basil Queen; Pam of Cave Cibum; and Megan of MenuPages.
The dinner was delicious and Jacqueline has posted an excellent description, with photos, which you should check out. For my own entree, I had the New England Rack of Lamb which was superb. Meaty and flavorful lamb in a rich and slightly spicy sauce. I have reviewed Sandrine's before and have always very much enjoyed it, whether brunch, lunch or dinner. Master Chef Raymond Ott is quite talented and I highly recommend you stop by his restaurant.
It was a fascinating evening. I thoroughly enjoyed the conversation, getting to know the different bloggers, each with their own unique background and style. There was much laughter and many smiles. I do think we grew closer, sharing tips and information, acknowledging that we can do so much more together rather than as separate individuals. This was a big step forward and I believe there will be more progress in the near future, including other such dinners and meetings. The people I met will become at least colleagues, and some may even become friends.
Good bloggers all share a similar quality: passion. They write because they love food and wine, because they want to share their joy and passion with others. That passion unites us on many levels and I was pleased to see that passion in others at dinner, especially Jacqueline. So at our dinner, there were several passionate foodies, though I remain THE Passionate Foodie. :)
Addendum 1/27/09: The other guests at this dinner have now all posted their own take on this wonderful evening so I thought you might like to check out their thoughts too.
Megan of MenuPages: Alsace in Your Face
Adele, the Basil Queen: Life Lessons
Pam of Cave Cibum: Blogger Dinner at Sandrine's
Friday, June 20, 2008
Celebrate Bastille Day at Harvard Square with Sandrine's Bistro
Sandrine's Bistro will preside as Culinary Co-host for Bastille Day 2008 in Harvard Square. T
The region’s largest Bastille Day celebration, free and open to the public, takes place on Holyoke Street in Cambridge, on Sunday, July 13 from 1:00 PM to 10:00 PM. Here is some of what you will find at this celebration.
· Shady beer garden and exciting food and product vendors all day long
· Traditional waiter’s race along Holyoke Street at 5 PM (Grand Prize is airline tickets)
· Live French pop music concert from 6-8 PM
· Dance under twinkling lights to the tunes of a DJ from 8-10 PM
Sponsors of this gala celebration are: Harvard Square Business Association, Sandrine's Bistro, Maison Marques & Domaine Wines, and Nestle Waters.
Sandrine's Bistro will offer a revolutionary $25 prix fixe menu from Friday, July 11 until Monday, July 14 at café tables along the sidewalk.
· Mesclun Salad with black truffle vinaigrette OR Soup du Jour
· Trout Almondine with Haricot Verts OR Grilled Pork Chop with Pomme Frites
· Mousse au Chocolat with Chantilly Cream
All weekend long, Chef Ost will be mixing up his personal favorite cocktails:
. Amerbiere (Kronenburg 1664 beer with a shot of Picon, a French apertif)
. Rangpur Lime Rickey (gin/Chambord/club soda)
. The Strawberry Blonde (fresh strawberry-infused vodka with Lillet Blanc)
The region’s largest Bastille Day celebration, free and open to the public, takes place on Holyoke Street in Cambridge, on Sunday, July 13 from 1:00 PM to 10:00 PM. Here is some of what you will find at this celebration.
· Shady beer garden and exciting food and product vendors all day long
· Traditional waiter’s race along Holyoke Street at 5 PM (Grand Prize is airline tickets)
· Live French pop music concert from 6-8 PM
· Dance under twinkling lights to the tunes of a DJ from 8-10 PM
Sponsors of this gala celebration are: Harvard Square Business Association, Sandrine's Bistro, Maison Marques & Domaine Wines, and Nestle Waters.
Sandrine's Bistro will offer a revolutionary $25 prix fixe menu from Friday, July 11 until Monday, July 14 at café tables along the sidewalk.
· Mesclun Salad with black truffle vinaigrette OR Soup du Jour
· Trout Almondine with Haricot Verts OR Grilled Pork Chop with Pomme Frites
· Mousse au Chocolat with Chantilly Cream
All weekend long, Chef Ost will be mixing up his personal favorite cocktails:
. Amerbiere (Kronenburg 1664 beer with a shot of Picon, a French apertif)
. Rangpur Lime Rickey (gin/Chambord/club soda)
. The Strawberry Blonde (fresh strawberry-infused vodka with Lillet Blanc)
Friday, June 26, 2009
Sandrine's Bistro: Bastille Day Celebration
The region’s largest Bastille Day celebration, free and open to the public, takes place in the heart of Harvard Square on Sunday, July 12. Activities begin at 3pm and continue until 1am.
Activities include:
· Shady sidewalk beer and wine garden
· Quality food and product vendors line the street (crepes, sausages, cakes, juices, soups, books, jewelry)
· Traditional French waiter’s race will be held for major prizes
· Live musical entertainment followed by a DJ
· Dancing under twinkling lights
This event is sponsored by Sandrine’s Bistro and The Harvard Square Business Association. Sandrine's Bistro will also be offering sidewalk seating, an extravagant $25 prix fixe menu at both lunch and dinner during Bastille Week, and creative cocktails until 1 AM.
Activities include:
· Shady sidewalk beer and wine garden
· Quality food and product vendors line the street (crepes, sausages, cakes, juices, soups, books, jewelry)
· Traditional French waiter’s race will be held for major prizes
· Live musical entertainment followed by a DJ
· Dancing under twinkling lights
This event is sponsored by Sandrine’s Bistro and The Harvard Square Business Association. Sandrine's Bistro will also be offering sidewalk seating, an extravagant $25 prix fixe menu at both lunch and dinner during Bastille Week, and creative cocktails until 1 AM.
Wednesday, January 14, 2009
More Menu Bargains: Sandrine's Bistro
Want more menu bargains? Well you can find some at Sandrine's Bistro, a restaurant which I recommend.
First, celebrate the Presidential Inauguration on January 20 with a one-day only "Economic Stimulus." Every appetizer on the ala carte menu is just $5-10; every entrée only $15-22; every dessert $6. This is a deep discount for deeply discouraged diners so take advantage and reserve today.
Second, Maitre Cuisiner de France Raymond Ost loves winter. He loves making soups that simmer, terrines that slow-roast, meats that braise, and hearty ingredients like pork, leeks, cabbages and beef. It reminds him of his home in Strausburg. Beginning this month and continuing throughout the coldest months, Ost will create one signature Alsatian dish per night and offer it as a menu special for just $25.
Look for:
--Bakeoffe: A carnivore’s delight, this rarely-seen specialty combines chunks of beef, pork and lamb marinated in white wine for three days, then oven-roasted for hours with potatoes, onions, carrots and leeks.
--Beouf Bourguignon
--Winter Vegetable Wellington
--Melknepfle: Herbed dumplings layered with spinach and white sauce
Third, Chef Ost is offering a nightly amuse bouche of moules mariniere (mussels sailor-style)swimming in white wine and served in charming copper pots. This treat will be offered all winter for only $2.
Sandrine's Bistro
8 Holyoke Street
Cambridge, MA
Phone: 617-497-5300
First, celebrate the Presidential Inauguration on January 20 with a one-day only "Economic Stimulus." Every appetizer on the ala carte menu is just $5-10; every entrée only $15-22; every dessert $6. This is a deep discount for deeply discouraged diners so take advantage and reserve today.
Second, Maitre Cuisiner de France Raymond Ost loves winter. He loves making soups that simmer, terrines that slow-roast, meats that braise, and hearty ingredients like pork, leeks, cabbages and beef. It reminds him of his home in Strausburg. Beginning this month and continuing throughout the coldest months, Ost will create one signature Alsatian dish per night and offer it as a menu special for just $25.
Look for:
--Bakeoffe: A carnivore’s delight, this rarely-seen specialty combines chunks of beef, pork and lamb marinated in white wine for three days, then oven-roasted for hours with potatoes, onions, carrots and leeks.
--Beouf Bourguignon
--Winter Vegetable Wellington
--Melknepfle: Herbed dumplings layered with spinach and white sauce
Third, Chef Ost is offering a nightly amuse bouche of moules mariniere (mussels sailor-style)swimming in white wine and served in charming copper pots. This treat will be offered all winter for only $2.
Sandrine's Bistro
8 Holyoke Street
Cambridge, MA
Phone: 617-497-5300
Thursday, October 27, 2011
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) Chef Anthony Caturano of Prezza, one of my favorite restaurants in the North End, has a new menu for autumn. Chef Caturano says, “Fall is my favorite time of the year. It gives you a chance to experience rich, robust flavors in their prime. During the fall season, I try and incorporate different types of game meats and ingredients that create a truly unique culinary experience.”
The new menu combines classic hearty Italian home cooking with the bountiful flavors of fall. Newcomers to Prezza’s menu include: Roasted Portobello with tomato, creamy polenta and Parmigiano ($15); Seared Scallops in lobster squash bisque with hazelnuts and nutmeg mascarpone ($16); Wild Mushroom Risotto with mushroom duxelle and fontina cheese ($16); Tagliatelle with aged Parmigiano and white truffles ($60); Pumpkin Ravioli with lobster, mascarpone, brown butter and sage ($15/$28); Pear Ravioli with braised rabbit, pecorino cheese, thyme and butter ($15/$28); Roasted Duck Breast with confit leg, cider braised kale and Sardinian couscous ($30); Venison Loin with sweet potato mash, mushroom and pancetta red wine sauce ($38); and, Swordfish with roasted tomato, cranberry beans, mussels and lobster broth ($28). To end one’s culinary journey on a sweet note, new desserts options include: Pumpkin Trifle with gingerbread and salted pecans ($10); and, Apple Streusel Cake with maple walnut ice cream ($10).
2) In December, Chef Raymond Ost of Sandrine's Bistro (co-owned by Ost’s longtime business partner Gwen Trost) will celebrate his 15 year anniversary in Harvard Square.
New fall dishes at Sandrine’s Bistro:
--Smoked Trout, horseradish cream, over fingerlings with salmon roe
--Chef’s Whim Terrine of Hudson Valley Foie Gras with Brioche
--P.E.I. Moules Marniere steamed in Reisling with shallots
--Lobster, Shiitake and Lima Bean Risotto with brandied lobster sauce
--Braised Organic Leg of Rabbit with egg noodles and lardon
--Grilled Veal T-Bone with spaetzle and fall vegetable gratin
--Assiette de Canard with hen-of-the-woods risotto and apricot-gerwurtztraminer reduction
In addition, the 2012 King's Cakes will go on sake on November 15. "The French tradition of serving King’s Cake ten days after Christmas began in the 12th century. In the late 1800s, it was adopted as a Mardi Gras treat, but those gaudy frosted brioche rings bear no resemblance to the French original. The only similarity: the person who finds the tiny porcelain favor baked within his/her slice of cake is crowned King/Queen of the dinner party, has good luck all year, and may choose a queen/king from among those present at the table."
Sandrine’s pastry chef Courtney Civitaralle asks that her 12” square King’s Cake, layered with puff pastry, frangipane and pastry cream and topped with confectioner’s sugar, be ordered a minimum of 7 days in advance. Orders for King’s Cakes will be accepted beginning November 15. Cakes may claimed between January 5 and 15, 2012. Each cake serves up to 12 people and costs $45.
3) KitchenWares, located at 215 Newbury Street in Boston, will host Joanne Chang (chef / baker / cookbook author) and Amy Traverso (Senior Editor, Lifestyle for Yankee Magazine / cookbook author) on Wednesday, November 9, from 7pm-9pm. Joanne will be on hand from 7pm-8pm followed by Amy from 8pm–9pm. Both will field your holiday questions and offer tasty treats from their cookbooks. Joanne’s cookbook, Flour, features recipes from Flour Bakery and Café. Amy’s cookbook, The Apple Lover’s Cookbook, celebrates the beauty of apples in all their variety, taking you from the orchard to the kitchen with recipes both sweet and savory. Light refreshments will include holiday pastries from both cookbooks.
This event is free and open to the public. For each cookbook purchased, KitchenWares will donate $2 to Community Servings, a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses.
RSVPs are appreciated to help us plan. Please email events@kitchenwaresboston.com.
4) On Tuesday, November 8, at 7 PM, Tavolo chefs Chris Douglass and Nuno Alves will present a three course prix fixe menu of foods from Boston’s urban farm markets to herald the arrival of the new book: Markets of New England. This is the first book from writer Christine Chitnis of Providence, RI and in its pages are details on what to look for at 50 farmers’ and artisans’ markets from the Green Mountains to Narragansett Bay, and from the Berkshires to Nantucket.
The book has been mentioned in dozens of national publications, including the New York Times, whose book critic called it “a charming, useful, pocket size guidebook … Chitnis herself has written for such publications as The Boston Globe, Country Living, Time Out New York and Edible Rhody. She also blogs about crafting for Yankee Magazine.
The Markets of New England dinner costs $40, which includes an autographed copy of the book, from which Chitnis will read. Reserve a seat by calling 617-822-1918.
The menu:
* Salad of Roasted Squash & Carrots, Carlisle goat cheese, beets, greens, carta musica and pomegranate seeds
* Frutti di Mare of Scituate Lobster & Woodbury Clams over squid ink pasta
* Indian Pudding with apple sorbet
5) On November 2nd, at 6:30pm, Legal Sea Foods in Park Square will host a Mauriston wine dinner to celebrate vineyards in California’s Dry Creek and Alexander Valley areas. Hosted by Clay Mauritson, Owner and Winemaker of Mauritson Wines, this special three-plus-course dinner will pair signature cuisine with fruit-forward, floral and spice-driven wines from his collection.
The menu will be presented as follows:
Hors d' Oeuvres
Mini Tuna Tartare, Avocado, White Soy Sauce
Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
King Crab Tartlette, Yuzu Aioli
Paired with Mauritson Sauvignon Blanc, Dry Creek Valley, 2010
First Course
Aromatic Poached Cod, mashed parsnip and tamarind onion jam
Paired with Mauritson Chardonnay, Alexander Valley, 2010
Second Course
Seared Coho Wild Salmon, saffron lobster mushroom risotto, vanilla butter sauce
Paired with Rockpile “Buck Pasture Vineyard” Malbec, Rockpile, 2007
Third Course
“Barbacoa” Braised Beef Short Ribs, black garlic mashed potato, roasted root vegetables
Paired with Mauritson Zinfandel, Dry Creek Valley, 2009 & Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2007
Dessert Course
Dark Chocolate Bread Pudding, raspberry caramel sauce, marcona almond brittle
Paired with Rockpile “Independence,” Rockpile, 2008
COST: $75 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397
**********************************************************
1) Chef Anthony Caturano of Prezza, one of my favorite restaurants in the North End, has a new menu for autumn. Chef Caturano says, “Fall is my favorite time of the year. It gives you a chance to experience rich, robust flavors in their prime. During the fall season, I try and incorporate different types of game meats and ingredients that create a truly unique culinary experience.”
The new menu combines classic hearty Italian home cooking with the bountiful flavors of fall. Newcomers to Prezza’s menu include: Roasted Portobello with tomato, creamy polenta and Parmigiano ($15); Seared Scallops in lobster squash bisque with hazelnuts and nutmeg mascarpone ($16); Wild Mushroom Risotto with mushroom duxelle and fontina cheese ($16); Tagliatelle with aged Parmigiano and white truffles ($60); Pumpkin Ravioli with lobster, mascarpone, brown butter and sage ($15/$28); Pear Ravioli with braised rabbit, pecorino cheese, thyme and butter ($15/$28); Roasted Duck Breast with confit leg, cider braised kale and Sardinian couscous ($30); Venison Loin with sweet potato mash, mushroom and pancetta red wine sauce ($38); and, Swordfish with roasted tomato, cranberry beans, mussels and lobster broth ($28). To end one’s culinary journey on a sweet note, new desserts options include: Pumpkin Trifle with gingerbread and salted pecans ($10); and, Apple Streusel Cake with maple walnut ice cream ($10).
2) In December, Chef Raymond Ost of Sandrine's Bistro (co-owned by Ost’s longtime business partner Gwen Trost) will celebrate his 15 year anniversary in Harvard Square.
New fall dishes at Sandrine’s Bistro:
--Smoked Trout, horseradish cream, over fingerlings with salmon roe
--Chef’s Whim Terrine of Hudson Valley Foie Gras with Brioche
--P.E.I. Moules Marniere steamed in Reisling with shallots
--Lobster, Shiitake and Lima Bean Risotto with brandied lobster sauce
--Braised Organic Leg of Rabbit with egg noodles and lardon
--Grilled Veal T-Bone with spaetzle and fall vegetable gratin
--Assiette de Canard with hen-of-the-woods risotto and apricot-gerwurtztraminer reduction
In addition, the 2012 King's Cakes will go on sake on November 15. "The French tradition of serving King’s Cake ten days after Christmas began in the 12th century. In the late 1800s, it was adopted as a Mardi Gras treat, but those gaudy frosted brioche rings bear no resemblance to the French original. The only similarity: the person who finds the tiny porcelain favor baked within his/her slice of cake is crowned King/Queen of the dinner party, has good luck all year, and may choose a queen/king from among those present at the table."
Sandrine’s pastry chef Courtney Civitaralle asks that her 12” square King’s Cake, layered with puff pastry, frangipane and pastry cream and topped with confectioner’s sugar, be ordered a minimum of 7 days in advance. Orders for King’s Cakes will be accepted beginning November 15. Cakes may claimed between January 5 and 15, 2012. Each cake serves up to 12 people and costs $45.
3) KitchenWares, located at 215 Newbury Street in Boston, will host Joanne Chang (chef / baker / cookbook author) and Amy Traverso (Senior Editor, Lifestyle for Yankee Magazine / cookbook author) on Wednesday, November 9, from 7pm-9pm. Joanne will be on hand from 7pm-8pm followed by Amy from 8pm–9pm. Both will field your holiday questions and offer tasty treats from their cookbooks. Joanne’s cookbook, Flour, features recipes from Flour Bakery and Café. Amy’s cookbook, The Apple Lover’s Cookbook, celebrates the beauty of apples in all their variety, taking you from the orchard to the kitchen with recipes both sweet and savory. Light refreshments will include holiday pastries from both cookbooks.
This event is free and open to the public. For each cookbook purchased, KitchenWares will donate $2 to Community Servings, a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses.
RSVPs are appreciated to help us plan. Please email events@kitchenwaresboston.com.
4) On Tuesday, November 8, at 7 PM, Tavolo chefs Chris Douglass and Nuno Alves will present a three course prix fixe menu of foods from Boston’s urban farm markets to herald the arrival of the new book: Markets of New England. This is the first book from writer Christine Chitnis of Providence, RI and in its pages are details on what to look for at 50 farmers’ and artisans’ markets from the Green Mountains to Narragansett Bay, and from the Berkshires to Nantucket.
The book has been mentioned in dozens of national publications, including the New York Times, whose book critic called it “a charming, useful, pocket size guidebook … Chitnis herself has written for such publications as The Boston Globe, Country Living, Time Out New York and Edible Rhody. She also blogs about crafting for Yankee Magazine.
The Markets of New England dinner costs $40, which includes an autographed copy of the book, from which Chitnis will read. Reserve a seat by calling 617-822-1918.
The menu:
* Salad of Roasted Squash & Carrots, Carlisle goat cheese, beets, greens, carta musica and pomegranate seeds
* Frutti di Mare of Scituate Lobster & Woodbury Clams over squid ink pasta
* Indian Pudding with apple sorbet
5) On November 2nd, at 6:30pm, Legal Sea Foods in Park Square will host a Mauriston wine dinner to celebrate vineyards in California’s Dry Creek and Alexander Valley areas. Hosted by Clay Mauritson, Owner and Winemaker of Mauritson Wines, this special three-plus-course dinner will pair signature cuisine with fruit-forward, floral and spice-driven wines from his collection.
The menu will be presented as follows:
Hors d' Oeuvres
Mini Tuna Tartare, Avocado, White Soy Sauce
Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
King Crab Tartlette, Yuzu Aioli
Paired with Mauritson Sauvignon Blanc, Dry Creek Valley, 2010
First Course
Aromatic Poached Cod, mashed parsnip and tamarind onion jam
Paired with Mauritson Chardonnay, Alexander Valley, 2010
Second Course
Seared Coho Wild Salmon, saffron lobster mushroom risotto, vanilla butter sauce
Paired with Rockpile “Buck Pasture Vineyard” Malbec, Rockpile, 2007
Third Course
“Barbacoa” Braised Beef Short Ribs, black garlic mashed potato, roasted root vegetables
Paired with Mauritson Zinfandel, Dry Creek Valley, 2009 & Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2007
Dessert Course
Dark Chocolate Bread Pudding, raspberry caramel sauce, marcona almond brittle
Paired with Rockpile “Independence,” Rockpile, 2008
COST: $75 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397
Friday, December 7, 2007
Sandrine's Bistro: Their 12th Year
While wandering around Harvard Square, there are plenty of food options for both lunch and dinner. I have mentioned some of those choices in previous posts, including my lunch at Sandrine's Bistro. I have not yet had the opportunity to have dinner there, but I may do so soon.
Sandrine's Chef Raymond Ost was recently involved in a freak motorcycle accident that sidelined him for several weeks this fall. He has returned to his restaurant now, with a new fall/winter menu containing some interesting choices such as the following:
Bouche de Noel: A beloved French cake roll with whimsical buttercream decor
Chestnut Veloute
Cranberry-White Chocolate Cheesecake Pyramid with walnut shortbread crust
Curry-Crusted Loin of Lamb with chestnut-cabbage ragout and a lemon thyme reduction
Fingerlings and Norwegian Smoked Salmon in Horseradish Cream with tobiko
Foie Gras-Stuffed Roast Quail with Perigourdine Sauce
Foie Gras-Stuffed Sirloin Burger ala Daniel Boulud
Foie Gras Tatin: layered with pastry, smoked duck, and Fuji apples
Pernod Crème Brulee
Plum Tatin on a Rosemary Crust
Seared Sea Scallops in Champagne with lentil-leek-mushroom ragout
Venison: roasted with parsnips and pears; bittersweet chocolate-juniper berry sauce
The Foie Gras Tatin sounds especially delicious!
In addition, to celebrate their 12th year in business, they are holding a special giveway. From December 12 to January 12, when you dine there you will receive a wax-sealed envelope along with your check. Inside the envelope is a coupon good for one of several possible treats, ranging from a free entrée or dessert to a generous discount on wine or whole meals.
But no peeking because to redeem it you must return the envelope unsealed the next time you dine there. The host will then open the envelope and tell you what you have won. The Promotion expires February 12, 2008.
If I return there, I will be sure to report back.
Sandrine's Chef Raymond Ost was recently involved in a freak motorcycle accident that sidelined him for several weeks this fall. He has returned to his restaurant now, with a new fall/winter menu containing some interesting choices such as the following:
Bouche de Noel: A beloved French cake roll with whimsical buttercream decor
Chestnut Veloute
Cranberry-White Chocolate Cheesecake Pyramid with walnut shortbread crust
Curry-Crusted Loin of Lamb with chestnut-cabbage ragout and a lemon thyme reduction
Fingerlings and Norwegian Smoked Salmon in Horseradish Cream with tobiko
Foie Gras-Stuffed Roast Quail with Perigourdine Sauce
Foie Gras-Stuffed Sirloin Burger ala Daniel Boulud
Foie Gras Tatin: layered with pastry, smoked duck, and Fuji apples
Pernod Crème Brulee
Plum Tatin on a Rosemary Crust
Seared Sea Scallops in Champagne with lentil-leek-mushroom ragout
Venison: roasted with parsnips and pears; bittersweet chocolate-juniper berry sauce
The Foie Gras Tatin sounds especially delicious!
In addition, to celebrate their 12th year in business, they are holding a special giveway. From December 12 to January 12, when you dine there you will receive a wax-sealed envelope along with your check. Inside the envelope is a coupon good for one of several possible treats, ranging from a free entrée or dessert to a generous discount on wine or whole meals.
But no peeking because to redeem it you must return the envelope unsealed the next time you dine there. The host will then open the envelope and tell you what you have won. The Promotion expires February 12, 2008.
If I return there, I will be sure to report back.
Thursday, June 30, 2011
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**************************************************************
1) On Tuesday, June 28, at 6:30pm, Legal Sea Foods will host their next Legal Holiday: Fourth of July. Guest will enjoy champagne and sparkling appetizers in this “Pop Goes the 4th” celebration in Park Square’s 10,000 bottle wine cellar. To help capture the spirit of Independence Day, a trio of sips and bites will be served as follows:
FIRST COURSE
Crispy Fried Shrimp Empanada (daikon radish, jalapeno, cilantro, corn, lime juice, mango-ginger chili sauce)
Paired with Mini Ginger Snap Cocktail
SECOND COURSE
Taco Trio (mahi mahi, carnitas, crab)
Paired with Lucien Albrecht Blanc de Blancs Cremant d’Alsace, NV
THIRD COURSE
Strawberry Short Cake (marinated strawberries, vanilla whipped cream)
Paired with Rosa Regale Brachetto d’Aqui, Piedmont, 2008
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392 or make them online here.
2) The Boston area’s only free Bastille Day celebration takes place in the heart of Harvard Square on Sunday, July 17 from 3 to 10 PM.
Revelers can expect high end street food ala “cart” from Sandrine’s and other Harvard Square restaurants like Chez Henri, a traditional waiter’s race, local artisans, and an international beer garden. After dark, there will be dancing in the streets under a canopy of twinkling lights, to French techno-music.
Sandrine's Bistro chef-owner Raymond Ost, who hails from Strasbourg, France, presides over his favorite French fete by offering grilled Alsatian sausages outdoors on the grill, cooling cocktails like The Sparkling Pear in his al fresco lounge, and a “revolutionary” three-course $25 prix fixe menu served on July 14 and 17.
“Chef Ost brings Alsatian authenticity to this event, which draws Francophiles from across New England and as far as Montreal. While our intent is to celebrate the storming of the Bastille, Holyoke Street often finds itself awash in international flavor. We look forward to welcoming folks of all ages, French or not, to join us at this wonderful summer street festival!” says Denise Jillson, Executive Director of the Harvard Square Business Association.
** NOTE: Holyoke Street will be closed to motor vehicle traffic during those hours.
3) Two brothers behind All Star Sandwich Bar in Inman Square will expand their brand with the introduction of All Star Pizza Bar, opening this fall in a small space caddy-corner from their sandwich shop. It’s a return to the past for chef Johnny Diamantopoulos and his older sibling, Kosta. Their parents operated a successful pizza parlor in Lynn for more than 35 years. The difference will be a streamlined list of only about a dozen ingredients that are always fresh and local, like mushrooms, cheeses and greens. Some of their pizzas will be more unique, like the Mojito Drizzled Smoked Peach & Prosciutto Pizza, the Atomic Meatloaf Meltdown Pizza, and the Deconstructed Chile Relleno Pizza.
Prices will range from $10 to $20 for a standard-sized pie. Geared primarily towards takeout, the All Star Pizza Bar will have seating for about 15, and will also serve local microbrews, sangria, entrée salads and a few side dishes.
4) The Beehive will celebrate their 4th Annual Bastille Day Celebration on July 14, from 5pm-2am. The doors will open at 5pm with cocktails and champagne. Dinner service will begin at 5:30PM and continue until 9pm featuring both The Beehive’s regular menu and several specials with French flair such as steak frites, sole meuniere and salad nicoise. Enjoy the first act of the evening with live Gypsy Jazz by the French group “The Chicken Thieves” from 6:30PM-8:30PM.
From 9pm-2am, The Beehive will transform for mature adult oriented dancing St. Tropez-style with DJ Kamal spinning French beats as the kitchen closes for regular dinner service and becomes a large French street food cart serving traditional baguette sandwiches with assorted fillings such as ham, brie, pate and merguez sausage.
Reservations are highly recommended for dinner service between 5:30pm-9pm. Call 617.423.0069 or go to www.beehiveboston.com for more info.
5) As recently posted, the Farm Hill Farmer's Market in Stoneham is now open on Tuesdays, from 2pm-6pm. There has been some good news since its opening. First, this week the Still River Winery was granted a license by the town to sell their apple ice wine at the market. This is a very positive development, and you might even see their apple ice wine at next week's market. I love their product and think many others will enjoy it as well. So stop by their booth and taste their Apfel Eis, their apple ice wine. I suggest you try it with some cheese too!
A new vendor is now at the market, John Crow Farm, which sells grass-fed and pasture-raised meats, including beef, poultry and pork. The farm is based in Groton, and is based on more humane animal raising practices. I have not tasted any of their products yet, but I certainly respect their philosophy and I do enjoy grass-fed beef. You may feel their products are somewhat pricey, and they probably are compared to ordinary, factory farm meats. But, the added quality you will likely get from the John Crow products is worth the added cost. Plus, you get the satisfaction of eating meat that is more humanely raised. So give them a try.
Another new vendor is the Vermont Gourmet Candy Dish, which sells a line of jellies, caramel sauce, chocolate sauce, horseradish and more. You can taste all of the products and I really liked the taste of their caramel sauce. The wine jelly was also interesting as well as more unusual apple horseradish jelly. These too would be a nice accompaniement to cheese.
6) Basho Japanese Brasserie is bringing back their sushi making classes. Every Saturday and Sunday afternoon starting July 9, at 2pm, Basho’s talented sushi chefs will teach the fundamentals of rolling your own maki or hand rolls.
COST: $35 for class plus dessert or $45 for class plus sake flight
Please call (617) 262-1338 for more details or to register
**************************************************************
1) On Tuesday, June 28, at 6:30pm, Legal Sea Foods will host their next Legal Holiday: Fourth of July. Guest will enjoy champagne and sparkling appetizers in this “Pop Goes the 4th” celebration in Park Square’s 10,000 bottle wine cellar. To help capture the spirit of Independence Day, a trio of sips and bites will be served as follows:
FIRST COURSE
Crispy Fried Shrimp Empanada (daikon radish, jalapeno, cilantro, corn, lime juice, mango-ginger chili sauce)
Paired with Mini Ginger Snap Cocktail
SECOND COURSE
Taco Trio (mahi mahi, carnitas, crab)
Paired with Lucien Albrecht Blanc de Blancs Cremant d’Alsace, NV
THIRD COURSE
Strawberry Short Cake (marinated strawberries, vanilla whipped cream)
Paired with Rosa Regale Brachetto d’Aqui, Piedmont, 2008
COST: $35 per session (includes tax & gratuity)
Reservations required by calling: 617-530-9392 or make them online here.
2) The Boston area’s only free Bastille Day celebration takes place in the heart of Harvard Square on Sunday, July 17 from 3 to 10 PM.
Revelers can expect high end street food ala “cart” from Sandrine’s and other Harvard Square restaurants like Chez Henri, a traditional waiter’s race, local artisans, and an international beer garden. After dark, there will be dancing in the streets under a canopy of twinkling lights, to French techno-music.
Sandrine's Bistro chef-owner Raymond Ost, who hails from Strasbourg, France, presides over his favorite French fete by offering grilled Alsatian sausages outdoors on the grill, cooling cocktails like The Sparkling Pear in his al fresco lounge, and a “revolutionary” three-course $25 prix fixe menu served on July 14 and 17.
“Chef Ost brings Alsatian authenticity to this event, which draws Francophiles from across New England and as far as Montreal. While our intent is to celebrate the storming of the Bastille, Holyoke Street often finds itself awash in international flavor. We look forward to welcoming folks of all ages, French or not, to join us at this wonderful summer street festival!” says Denise Jillson, Executive Director of the Harvard Square Business Association.
** NOTE: Holyoke Street will be closed to motor vehicle traffic during those hours.
3) Two brothers behind All Star Sandwich Bar in Inman Square will expand their brand with the introduction of All Star Pizza Bar, opening this fall in a small space caddy-corner from their sandwich shop. It’s a return to the past for chef Johnny Diamantopoulos and his older sibling, Kosta. Their parents operated a successful pizza parlor in Lynn for more than 35 years. The difference will be a streamlined list of only about a dozen ingredients that are always fresh and local, like mushrooms, cheeses and greens. Some of their pizzas will be more unique, like the Mojito Drizzled Smoked Peach & Prosciutto Pizza, the Atomic Meatloaf Meltdown Pizza, and the Deconstructed Chile Relleno Pizza.
Prices will range from $10 to $20 for a standard-sized pie. Geared primarily towards takeout, the All Star Pizza Bar will have seating for about 15, and will also serve local microbrews, sangria, entrée salads and a few side dishes.
4) The Beehive will celebrate their 4th Annual Bastille Day Celebration on July 14, from 5pm-2am. The doors will open at 5pm with cocktails and champagne. Dinner service will begin at 5:30PM and continue until 9pm featuring both The Beehive’s regular menu and several specials with French flair such as steak frites, sole meuniere and salad nicoise. Enjoy the first act of the evening with live Gypsy Jazz by the French group “The Chicken Thieves” from 6:30PM-8:30PM.
From 9pm-2am, The Beehive will transform for mature adult oriented dancing St. Tropez-style with DJ Kamal spinning French beats as the kitchen closes for regular dinner service and becomes a large French street food cart serving traditional baguette sandwiches with assorted fillings such as ham, brie, pate and merguez sausage.
Reservations are highly recommended for dinner service between 5:30pm-9pm. Call 617.423.0069 or go to www.beehiveboston.com for more info.
5) As recently posted, the Farm Hill Farmer's Market in Stoneham is now open on Tuesdays, from 2pm-6pm. There has been some good news since its opening. First, this week the Still River Winery was granted a license by the town to sell their apple ice wine at the market. This is a very positive development, and you might even see their apple ice wine at next week's market. I love their product and think many others will enjoy it as well. So stop by their booth and taste their Apfel Eis, their apple ice wine. I suggest you try it with some cheese too!
6) Basho Japanese Brasserie is bringing back their sushi making classes. Every Saturday and Sunday afternoon starting July 9, at 2pm, Basho’s talented sushi chefs will teach the fundamentals of rolling your own maki or hand rolls.
COST: $35 for class plus dessert or $45 for class plus sake flight
Please call (617) 262-1338 for more details or to register
Thursday, January 20, 2011
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
Since 1996, Cantabridgians have enjoyed authentic French-Alsatian cuisine in an intimate European-style setting just steps away from Harvard Yard, at Sandrine's Bistro. This month, proprietor and chef Raymond Ost celebrates the 15th year of operation of the restaurant with three $15 deals.
$15 Alsace Burger: Available during lunch only, this dish incorporates the best elements of choucroute -- the signature dish of Alsace. A ground pork burger is served on a slice of pate' Perigourdine, atop a mound of white-wine-and-juniper-berry-braised sauerkraut. Served with pomme frites.
$15 Dessert Duo: Go ahead and splurge with this limited time offer of two desserts for $15. Now those who have been loathe to share their chocolate kougelhopf with a companion won’t need to. Seasonal fruit crisps, housemade ice creams and pumpkin-hazelnut clafouti is also available.
$15 Soup Du Jour To Go: Raymond Ost’s will be selling his soups by the quart (serves four) to take home. Just stop by for the specialty du jour, packaged in a microwavable canister. Look for Lobster-Butternut Bisque, Potato-Leek, Fresh Spinach, and more.
And here is a recipe for one of Chef's Ost famous desserts, the Chocolate Kougelhopf. This Alsatian specialty has been served at Sandrine’s since it opened. It never comes off the menu, and you can purchase the tiny bundt tins at Williams-Sonoma. Or make your own with this recipe which makes four individual cakes.
Ingredients:
8 oz. high quality semi-sweet chocolate, chopped
1/2 stick unsalted butter, melted
½ cup sugar
2 large eggs, lightly beaten
Directions:
Pre-heat oven to 375 degrees; grease and flour (4) six-ounce mini bundt tins.
Melt chocolate over double boiler or in microwave.
Add sugar to eggs and beat.
Add melted butter to sugar and eggs and beat.
Add chocolate to the mixture and beat.
Pour batter into pans and bake for 15-20 minutes.
Cool slightly before unmolding.
Serve with vanilla ice cream and caramel sauce.
2) Flemings's Steakhouse has two upcoming events this January.
First, on every Sunday in January, you can order the Sunday Prime Rib Dinner for $29.95. This is a three-course dinner featuring 12-ounces of Prime Rib served with a side dish and trio of sauces: au jus, horseradish and Dijon. Guests will start Sunday dinner with their choice of The Wedge, Fleming’s or Caesar Salad and finish with a decadent dessert.
Second, Fleming’s is offering special AFC/NFC “Big Game” offerings all night on January 23rd, 30th and February 6th from their “5 for $6 ‘til 7” bar menu that features five signature appetizers priced at $6 each. Generally available until 7:00pm at the bar, Fleming’s will dish out the following all night on the selected evenings: Tenderloin Carpaccio; Sweet Chile Calamari; Roasted Mushroom Ravioli; Seared Ahi Tuna; Jumbo Shrimp Cocktail; and, Fleming’s Prime Burger.
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$15 Alsace Burger: Available during lunch only, this dish incorporates the best elements of choucroute -- the signature dish of Alsace. A ground pork burger is served on a slice of pate' Perigourdine, atop a mound of white-wine-and-juniper-berry-braised sauerkraut. Served with pomme frites.
$15 Dessert Duo: Go ahead and splurge with this limited time offer of two desserts for $15. Now those who have been loathe to share their chocolate kougelhopf with a companion won’t need to. Seasonal fruit crisps, housemade ice creams and pumpkin-hazelnut clafouti is also available.
$15 Soup Du Jour To Go: Raymond Ost’s will be selling his soups by the quart (serves four) to take home. Just stop by for the specialty du jour, packaged in a microwavable canister. Look for Lobster-Butternut Bisque, Potato-Leek, Fresh Spinach, and more.
And here is a recipe for one of Chef's Ost famous desserts, the Chocolate Kougelhopf. This Alsatian specialty has been served at Sandrine’s since it opened. It never comes off the menu, and you can purchase the tiny bundt tins at Williams-Sonoma. Or make your own with this recipe which makes four individual cakes.
Ingredients:
8 oz. high quality semi-sweet chocolate, chopped
1/2 stick unsalted butter, melted
½ cup sugar
2 large eggs, lightly beaten
Directions:
Pre-heat oven to 375 degrees; grease and flour (4) six-ounce mini bundt tins.
Melt chocolate over double boiler or in microwave.
Add sugar to eggs and beat.
Add melted butter to sugar and eggs and beat.
Add chocolate to the mixture and beat.
Pour batter into pans and bake for 15-20 minutes.
Cool slightly before unmolding.
Serve with vanilla ice cream and caramel sauce.
2) Flemings's Steakhouse has two upcoming events this January.
First, on every Sunday in January, you can order the Sunday Prime Rib Dinner for $29.95. This is a three-course dinner featuring 12-ounces of Prime Rib served with a side dish and trio of sauces: au jus, horseradish and Dijon. Guests will start Sunday dinner with their choice of The Wedge, Fleming’s or Caesar Salad and finish with a decadent dessert.
Second, Fleming’s is offering special AFC/NFC “Big Game” offerings all night on January 23rd, 30th and February 6th from their “5 for $6 ‘til 7” bar menu that features five signature appetizers priced at $6 each. Generally available until 7:00pm at the bar, Fleming’s will dish out the following all night on the selected evenings: Tenderloin Carpaccio; Sweet Chile Calamari; Roasted Mushroom Ravioli; Seared Ahi Tuna; Jumbo Shrimp Cocktail; and, Fleming’s Prime Burger.
Sunday, March 23, 2008
Sandrine's Bistro: Spring Menu
March comes in like a lion and out like a lamb, in France’s Alsace region as well as in Boston area. At Sandrine's Bistro, Alsace-born chef-owner Raymond Ost tempts diners with tiny peeks of spring on a dinner menu that reflects the brighter evenings and warmer temperatures to come.
Here are some highlights from his new Spring Menu:
Brick Oven-Baked Flammekeuche with feta, fiddleheads and morels
Potage Paysanne: Spring vegetable and bacon soup
Lobster Martini: A refreshing starter of lobster meat tossed with avocado, red onion, spring peas and cucumber in a spicy rouille
Baby Spinach Salad with lardons, marinated quail egg, portabello & Dijon vinaigrette
Herb de Provence-Crusted Spring Lamb with new potatoes; lemon thyme vinaigrette
Maine Lobster Risotto with spring vegetables
Spring Vegetable Lasagna with Asparagus in Bechamel
Strawberry Rhubarb Bavarian with almond nougatine, rhubarb vinaigrette
Fraisier: French children celebrate birthdays with this layered confection of vanilla genoise, sliced strawberries and Gran Marnier mousseline; in Europe it often comes iced in green fondant; in Cambridge we use buttercream.
And as a bonus, here is a interesting summer fish recipe from Chef Ost.
Grilled Tuna with Couscous Tabbouleh and Tropical Fruit Chutney & Mint
Tarragon Dressing
Prepare Tabbouleh:
1 box small grain couscous
3 plum tomatoes, chopped
2 bunches flat parsley, chopped
1 red onion, chopped
½ bunch scallions, chopped
juice of one lemon
½ cup olive oil
Cook couscous as directed on box. Cool completely. Add remaining ingredients & mix well
Prepare Dressing:
1 cup olive oil
juice of two lemons
1 TB Dijon mustard
4 cloves garlic, chopped
½ bunch mint, chopped
1 bunch tarragon, leaves only
2 roasted red peppers (seeded & skinned)
Puree in a blender until smooth
Prepare Chutney:
1 pineapple, peeled, cored & diced
2 mangoes, diced
1 red onion, diced
2-diced tomatoes
½ bunch mint, chopped
½ bunch chopped parsley
juice of two lemons
2 TB honey
4 cloves of garlic, chopped
1 small habanero pepper, chopped
Combine all ingredients and macerate for 24 hrs.
Prepare fish:
Brush six 6-oz center cut tuna steaks with olive oil. Season with sea salt & pepper. Grill 2 minutes each side for rare.
Assembly:
Place grilled tuna atop a generous bed of tabbouleh, add 2 TB of the chutney, drizzle dressing lightly over all
Here are some highlights from his new Spring Menu:
Brick Oven-Baked Flammekeuche with feta, fiddleheads and morels
Potage Paysanne: Spring vegetable and bacon soup
Lobster Martini: A refreshing starter of lobster meat tossed with avocado, red onion, spring peas and cucumber in a spicy rouille
Baby Spinach Salad with lardons, marinated quail egg, portabello & Dijon vinaigrette
Herb de Provence-Crusted Spring Lamb with new potatoes; lemon thyme vinaigrette
Maine Lobster Risotto with spring vegetables
Spring Vegetable Lasagna with Asparagus in Bechamel
Strawberry Rhubarb Bavarian with almond nougatine, rhubarb vinaigrette
Fraisier: French children celebrate birthdays with this layered confection of vanilla genoise, sliced strawberries and Gran Marnier mousseline; in Europe it often comes iced in green fondant; in Cambridge we use buttercream.
And as a bonus, here is a interesting summer fish recipe from Chef Ost.
Grilled Tuna with Couscous Tabbouleh and Tropical Fruit Chutney & Mint
Tarragon Dressing
Prepare Tabbouleh:
1 box small grain couscous
3 plum tomatoes, chopped
2 bunches flat parsley, chopped
1 red onion, chopped
½ bunch scallions, chopped
juice of one lemon
½ cup olive oil
Cook couscous as directed on box. Cool completely. Add remaining ingredients & mix well
Prepare Dressing:
1 cup olive oil
juice of two lemons
1 TB Dijon mustard
4 cloves garlic, chopped
½ bunch mint, chopped
1 bunch tarragon, leaves only
2 roasted red peppers (seeded & skinned)
Puree in a blender until smooth
Prepare Chutney:
1 pineapple, peeled, cored & diced
2 mangoes, diced
1 red onion, diced
2-diced tomatoes
½ bunch mint, chopped
½ bunch chopped parsley
juice of two lemons
2 TB honey
4 cloves of garlic, chopped
1 small habanero pepper, chopped
Combine all ingredients and macerate for 24 hrs.
Prepare fish:
Brush six 6-oz center cut tuna steaks with olive oil. Season with sea salt & pepper. Grill 2 minutes each side for rare.
Assembly:
Place grilled tuna atop a generous bed of tabbouleh, add 2 TB of the chutney, drizzle dressing lightly over all
Thursday, October 17, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Tuesday, November 12, at 7:30pm, Beacon Hill Hotel & Bistro is hosting a dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England, a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining.
Executive Chef Josh Lewin will serve a four-course dinner using fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey’s book. For $60, guests will enjoy the special four-course dinner, a signed copy of the book and the opportunity to meet and converse with the author herself. Covey is the former Creative Director of food magazine, Intermezzo, and has written for publications like The Boston Globe Magazine and Edible South Shore. She is also the creator of Gourmet Recipes for One, a blog full of delicious single-serving recipes, and teaches in-home cooking classes. Covey spent a majority of her career in design and within the publishing industry.
The Coastal Table is not only full of Covey’s unique dishes, but features recipes from other celebrated chefs throughout New England as well, including Chef Lewin, Matthew Varga, Barbara Lynch, Aaron DeRego, Matthew Jennings, and Champe Speidel.
Menu:
Amuse Bread and Garlic Soup (page 35)
Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva's Garden Beet Sherbet (page 51)
Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano (page 153)
Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker (page 56)
Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita (page 204)
Cost: $60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing.
Reservations are required by calling 617-723-7575.
2) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 31 at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials from Skyy Vodka, a costume contest and live music from 80’s cover band, SAFETY!
From 9pm-1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In addition to their regular menu, chef Marc Orfaly will be offering dinner specials from 5:30pm-1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm-2am, The Beehive’s bar team will be shaking up festive cocktail specials featuring Skyy Vodka, and an early performance from artist, composer and guitarist Jamie Stewardson will set the mood from 6:30pm-8:30pm. All are welcome, with or without costumes, dead or alive!
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
3) For a full decade now, Flavors of Fall, sponsored by BostonChefs.com and City Square Associates, has been bringing chefs from restaurants in Cambridge and Somerville together for delicious food and drink, lively music and generous philanthropy - and this year's event, scheduled for Monday, November 11 is no different, just bigger.
As has become the custom, thanks to event co-sponsor The Charles Hotel, Flavors of Fall returns to Regattabar on the hotel's second floor from 6:30-8:30pm. Guests will get to enjoy seasonally-inspired bites from restaurants like Amelia's Trattoria, Belly, The Blue Room, Garden at the Cellar, Harvest, Henrietta's Table, Park, Rialto, Russell House, Sandrine's, UpStairs on the Square and West Bridge as well as craft cocktails from Noir, and beer and wine from Brooklyn Brewery and Dreyfus Ashby, respectively. The Jane Potter Trio will set the mood in the room and a silent auction will entice attendees with unique items like a Sonos PLAYBAR wireless stereo system, their very own raised-bed organic vegetable garden courtesy of Green City Growers, or a rock climbing tutorial for two at Brooklyn Boulders Somerville.
This year's event, which will bring the total of funds raised to well over $100,000, features a swanky, oyster-and-hors d'oeuvres-filled VIP hour from 5:30-6:30pm with an array of cheese from Formaggio Kitchen, freshly shucked oysters from Island Creek Oysters and a few tasty morsels from Harvard Square newcomer Alden & Harlow. As they sip on bubbly, guests will have the chance to mix and mingle with beneficiaries from previous years, many of whom will be available to chat about their current undertakings and how their organizations have grown.
Proceeds from ticket sales and the silent auction will all be donated to Community Cooks, an elaborate network of volunteers who donate their time and their kitchen skills to prepare and deliver home-cooked meals to the vulnerable populations in Cambridge, Somerville and beyond. Community Cooks Director Daniele Levine says "We're so excited to be a part of this milestone event, which has benefited so many great local non-profits - including some of our partners in the community. It seems fitting that for its tenth year Flavors of Fall is supporting an organization that not only impacts Cambridge and Somerville but reaches even further into surrounding communities like Medford, Waltham and Lowell."
Cost: $75 per person or $125 per VIP, order online using any major credit card Tickets, $75 for the main event and $125 for VIP which includes a champagne reception to start the evening, are available online.
4) Cheesemaking in America began in Boston in the early 1600s, when the earliest settlers developed a “revolutionary” way to preserve the milk produced by their dairy cows. Today in Massachusetts, 21 artisan and farmstead cheesemakers, who collectively make more than 100 types of cheese, have recently forged the Massachusetts Cheese Guild.
MA Cheese Guild’s multiple goals are:
· to educate each other, as well as consumers, retailers and distributors, about the exceptional cheeses being made in Massachusetts
· to encourage and support the production of farmstead and artisanal cheeses made from Massachusetts milk, including cultured products like yogurt
· help cheese artisans promote their products and their achievements to draw the attention of the cheese-loving public to the wealth of varieties available throughout the state, which represent almost every type of cheese, from alpine to blue, from Nubian goat to Ayrshire cow, from fresh and soft to cave-aged and hard.
MA Cheese Guild president Barbara Hanley and a 10-person Board of Directors are also actively planning a 1,000 sq ft retail cheese shop at the proposed Boston Public Market in downtown Boston. The official launch of the Massachusetts Cheese Guild will take place at 4 PM on Tuesday, October 29 at Verrill Farm (11 Wheeler Road, Concord) in the form of a gala cheese tasting until 7:00 PM. The public is invited.
The MA Cheese Guild is comprised of three distinct branches. Artisan members are commercial cheesemakers who certify their use of Massachusetts milk. Trade members (retailers, wholesalers, distributors, journalists) and Enthusiast members may join online with a nominal annual membership fee. The MA Cheese Guild’s website is now live, and contains a wealth of information about the Guild, its artisans, how and where to buy MA cheeses, who’s appearing at what regional markets, and how to cook with MA cheeses. It also describes the factors that can affect cheesemaking, and weighs in on the smartest cow on the planet (the Jersey).
The MA Cheese Guild is funded by its members and supported by the MA Department of Agricultural Resources and the MA Dairy Promotion Board. Its artisan members range in location from Topsfield to the north and Martha’s Vineyard to the south, and from Somerville to the east and Williamstown to the west.
**********************************************************
1) On Tuesday, November 12, at 7:30pm, Beacon Hill Hotel & Bistro is hosting a dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England, a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining.
Executive Chef Josh Lewin will serve a four-course dinner using fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey’s book. For $60, guests will enjoy the special four-course dinner, a signed copy of the book and the opportunity to meet and converse with the author herself. Covey is the former Creative Director of food magazine, Intermezzo, and has written for publications like The Boston Globe Magazine and Edible South Shore. She is also the creator of Gourmet Recipes for One, a blog full of delicious single-serving recipes, and teaches in-home cooking classes. Covey spent a majority of her career in design and within the publishing industry.
The Coastal Table is not only full of Covey’s unique dishes, but features recipes from other celebrated chefs throughout New England as well, including Chef Lewin, Matthew Varga, Barbara Lynch, Aaron DeRego, Matthew Jennings, and Champe Speidel.
Menu:
Amuse Bread and Garlic Soup (page 35)
Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva's Garden Beet Sherbet (page 51)
Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano (page 153)
Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker (page 56)
Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita (page 204)
Cost: $60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing.
Reservations are required by calling 617-723-7575.
2) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 31 at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials from Skyy Vodka, a costume contest and live music from 80’s cover band, SAFETY!
From 9pm-1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In addition to their regular menu, chef Marc Orfaly will be offering dinner specials from 5:30pm-1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm-2am, The Beehive’s bar team will be shaking up festive cocktail specials featuring Skyy Vodka, and an early performance from artist, composer and guitarist Jamie Stewardson will set the mood from 6:30pm-8:30pm. All are welcome, with or without costumes, dead or alive!
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
3) For a full decade now, Flavors of Fall, sponsored by BostonChefs.com and City Square Associates, has been bringing chefs from restaurants in Cambridge and Somerville together for delicious food and drink, lively music and generous philanthropy - and this year's event, scheduled for Monday, November 11 is no different, just bigger.
As has become the custom, thanks to event co-sponsor The Charles Hotel, Flavors of Fall returns to Regattabar on the hotel's second floor from 6:30-8:30pm. Guests will get to enjoy seasonally-inspired bites from restaurants like Amelia's Trattoria, Belly, The Blue Room, Garden at the Cellar, Harvest, Henrietta's Table, Park, Rialto, Russell House, Sandrine's, UpStairs on the Square and West Bridge as well as craft cocktails from Noir, and beer and wine from Brooklyn Brewery and Dreyfus Ashby, respectively. The Jane Potter Trio will set the mood in the room and a silent auction will entice attendees with unique items like a Sonos PLAYBAR wireless stereo system, their very own raised-bed organic vegetable garden courtesy of Green City Growers, or a rock climbing tutorial for two at Brooklyn Boulders Somerville.
This year's event, which will bring the total of funds raised to well over $100,000, features a swanky, oyster-and-hors d'oeuvres-filled VIP hour from 5:30-6:30pm with an array of cheese from Formaggio Kitchen, freshly shucked oysters from Island Creek Oysters and a few tasty morsels from Harvard Square newcomer Alden & Harlow. As they sip on bubbly, guests will have the chance to mix and mingle with beneficiaries from previous years, many of whom will be available to chat about their current undertakings and how their organizations have grown.
Proceeds from ticket sales and the silent auction will all be donated to Community Cooks, an elaborate network of volunteers who donate their time and their kitchen skills to prepare and deliver home-cooked meals to the vulnerable populations in Cambridge, Somerville and beyond. Community Cooks Director Daniele Levine says "We're so excited to be a part of this milestone event, which has benefited so many great local non-profits - including some of our partners in the community. It seems fitting that for its tenth year Flavors of Fall is supporting an organization that not only impacts Cambridge and Somerville but reaches even further into surrounding communities like Medford, Waltham and Lowell."
Cost: $75 per person or $125 per VIP, order online using any major credit card Tickets, $75 for the main event and $125 for VIP which includes a champagne reception to start the evening, are available online.
4) Cheesemaking in America began in Boston in the early 1600s, when the earliest settlers developed a “revolutionary” way to preserve the milk produced by their dairy cows. Today in Massachusetts, 21 artisan and farmstead cheesemakers, who collectively make more than 100 types of cheese, have recently forged the Massachusetts Cheese Guild.
MA Cheese Guild’s multiple goals are:
· to educate each other, as well as consumers, retailers and distributors, about the exceptional cheeses being made in Massachusetts
· to encourage and support the production of farmstead and artisanal cheeses made from Massachusetts milk, including cultured products like yogurt
· help cheese artisans promote their products and their achievements to draw the attention of the cheese-loving public to the wealth of varieties available throughout the state, which represent almost every type of cheese, from alpine to blue, from Nubian goat to Ayrshire cow, from fresh and soft to cave-aged and hard.
MA Cheese Guild president Barbara Hanley and a 10-person Board of Directors are also actively planning a 1,000 sq ft retail cheese shop at the proposed Boston Public Market in downtown Boston. The official launch of the Massachusetts Cheese Guild will take place at 4 PM on Tuesday, October 29 at Verrill Farm (11 Wheeler Road, Concord) in the form of a gala cheese tasting until 7:00 PM. The public is invited.
The MA Cheese Guild is comprised of three distinct branches. Artisan members are commercial cheesemakers who certify their use of Massachusetts milk. Trade members (retailers, wholesalers, distributors, journalists) and Enthusiast members may join online with a nominal annual membership fee. The MA Cheese Guild’s website is now live, and contains a wealth of information about the Guild, its artisans, how and where to buy MA cheeses, who’s appearing at what regional markets, and how to cook with MA cheeses. It also describes the factors that can affect cheesemaking, and weighs in on the smartest cow on the planet (the Jersey).
The MA Cheese Guild is funded by its members and supported by the MA Department of Agricultural Resources and the MA Dairy Promotion Board. Its artisan members range in location from Topsfield to the north and Martha’s Vineyard to the south, and from Somerville to the east and Williamstown to the west.
Friday, January 27, 2012
Port Pleasures at the Boston Wine Expo
"All wine would be Port if it could."
--Portuguese Proverb
The Center for Wine Origins has declared that today is Port Day, a celebration of this unique fortified wine from Portugal. As part of my own observance for this day, I wanted to present some reviews of Ports that I recently tasted at the Boston Wine Expo. Each year at the Expo, there are usually at least a dozen Ports, from several different producers, available for tasting so it is a good opportunity to learn about this fortified wine. It remains an under appreciated wine, but there is hope that interest in Port may be growing.
Wine tasting can be tricky as so many factors can be involved which will affect your thoughts on a wine. Bottle variation, the setting of the tasting, food pairing (if any), your mood, and so much more. There are times that a wine might not impress me but which will seem so much better at a different tasting. That is why retasting wines can sometimes be beneficial, especially if the first tasting was done under less than ideal circumstances. I experienced just such a case at the Boston Wine Expo.
I am a fan of the wines of Herdade do Esporão and most recently had attended a wine dinner at Harvest that showcased some of their wines, including the 2008 Quinta dos Murças Reserva Red, which was also at the Expo. I retasted it at the Expo and was still as enthralled with it as at previous tastings, and it had even made my list 2011: Top Ten Wines Over $15. Last summer, while at a Le Cirque wine dinner, I tasted their Quinta dos Murças 10 Year Old Tawny Port which I enjoyed but it did not impress.
But when I tasted it once again at the Expo, my feelings changed and I marveled at the quality of this Port. Personally, I find many 10 Year Old Tawnies to be too harsh for my preferences, yet this was not the case here. In fact, it tasted much more like a 20 Year Old, smoother and more complex, with delicious flavors of almonds, caramel, dried fruit, and a mild sweetness. It was one of my favorite Ports from the Expo and certainly the one which most surprised me. Later in the day, I returned to the table for another tasting of the Port, but this time with a Blue Cheese Flan from Sandrine's Bistro, and it was an excellent and classic pairing.
Can I pinpoint the reasons why the Port had not impressed me last summer? No, I cannot. Maybe it just didn't pair as well with the dessert. Maybe I had been simply overwhelmed with all of the prior wines and food. Maybe there was bottle variation. All I know for sure is that my feelings about the Port were very different this time. Has anyone else tasted this Port, and what did you think about it? And if you are going to try it, I would highly recommend pairing it with some blue cheese.
Cave Messias, located in the Bairrada region of Portugal, was founded in 1926 and produces a variety of wines from Dão, Bairrada, Douro, Vinho Verde, Beiras, Terras do Sado and Vinho do Porto. At the Expo, I tasted three of their Ports, and they present good values and would make for a nice introduction to the realm of Port wines.
Their Ruby Port (about $10) offered plenty of ripe red fruit flavors, especially cherry and raspberry, and was smooth and easy drinking. A nice choice for a chilly winter's evening. The 2003 LBV Port (about $15) presented more complexity, plenty of delicious red fruit flavors, but also some intriguing spice notes. It was smooth and presented a lengthy, satisfying finish. An excellent value at this price. The 10 Year Old Tawny (about $23) was ok, but too harsh for my preferences.
The Vallegre-Vinhos do Porto is a relatively modern company yet the roots of the Quinta extend back into the 18th century. They own about 55 hectares of vineyards and some of the vines are over 80 years old. They produce a full line-up of Ports and showed four of them at the Expo.
Their Dry White Port (which seems to have been the only White Port at the Expo) is a blend of numerous Portuguese grapes you may never had heard of before, including Viosinho, Malvasia Fina, Gouveio, Arinto, Cercial and Rabigato. The Port had a yellow/tawny hue to it and though it is labeled as Dry, does contain some residual sugar, and I tasted a bit of sweetness. It offered flavors of salted nuts, mild spices and even a few floral notes. An intriguing taste and worth checking out.
The Fine Tawny has about five years of ageing and had a very alluring nose, such a compelling smell. It was fairly smooth and there was a nice complexity to its taste, a harmonious blend of ripe red fruits, some dried fruit, and spices. A nice structure, a lengthy finish and just a pure delight to drink. I would strongly recommend this Tawny.
The 10 Year Old Tawny didn't impress me, for all the usual reasons. It is certainly not a bad wine, just doesn't fit my personal preferences. On the other hand, the 2007 Vintage Port both surprised and pleased me. The Port is produced the old fashioned way, by people trodding upon the grapes in concrete lagares. I was concerned because this is a relatively young Vintage Port, which I wasn't sure was ready to drink. But, that turned out not to be the case and it drank very well at its young age. It had a dark red color with an enticing nose of red fruits. On the palate, there was a moderately complex blend of flavors and it was rather smooth, with mild tannins. You could easily enjoy this Port now, though I think that some ageing will benefit it as well. Since the tasting, I have skimmed through a recent Port article which seems to indicate that more Vintage Ports are being produced that are ready to drink upon release, though which will age well too.
Graham's is a very known Port producer and I have previously tasted a number of their Ports, several which were showcased at the Expo. I had though to retaste their 20 Year Old Tawny, which is a superb example of this type of Port. Its alluring nose will compel you to simply sit and sniff it for awhile, enjoying the aromas almost without a need to taste it. But you will be compelled to drink it, to savor the taste. On the palate, the smooth flavors will seduce your mouth, a luscious and intricate melange of caramel, nuts, toffee, honey, dried apricot and more. A very lengthy finish completes this impressive Port and I highly recommend it.
So what Ports do you recommend?
--Portuguese Proverb
The Center for Wine Origins has declared that today is Port Day, a celebration of this unique fortified wine from Portugal. As part of my own observance for this day, I wanted to present some reviews of Ports that I recently tasted at the Boston Wine Expo. Each year at the Expo, there are usually at least a dozen Ports, from several different producers, available for tasting so it is a good opportunity to learn about this fortified wine. It remains an under appreciated wine, but there is hope that interest in Port may be growing.
I am a fan of the wines of Herdade do Esporão and most recently had attended a wine dinner at Harvest that showcased some of their wines, including the 2008 Quinta dos Murças Reserva Red, which was also at the Expo. I retasted it at the Expo and was still as enthralled with it as at previous tastings, and it had even made my list 2011: Top Ten Wines Over $15. Last summer, while at a Le Cirque wine dinner, I tasted their Quinta dos Murças 10 Year Old Tawny Port which I enjoyed but it did not impress.
But when I tasted it once again at the Expo, my feelings changed and I marveled at the quality of this Port. Personally, I find many 10 Year Old Tawnies to be too harsh for my preferences, yet this was not the case here. In fact, it tasted much more like a 20 Year Old, smoother and more complex, with delicious flavors of almonds, caramel, dried fruit, and a mild sweetness. It was one of my favorite Ports from the Expo and certainly the one which most surprised me. Later in the day, I returned to the table for another tasting of the Port, but this time with a Blue Cheese Flan from Sandrine's Bistro, and it was an excellent and classic pairing.
Can I pinpoint the reasons why the Port had not impressed me last summer? No, I cannot. Maybe it just didn't pair as well with the dessert. Maybe I had been simply overwhelmed with all of the prior wines and food. Maybe there was bottle variation. All I know for sure is that my feelings about the Port were very different this time. Has anyone else tasted this Port, and what did you think about it? And if you are going to try it, I would highly recommend pairing it with some blue cheese.
Their Ruby Port (about $10) offered plenty of ripe red fruit flavors, especially cherry and raspberry, and was smooth and easy drinking. A nice choice for a chilly winter's evening. The 2003 LBV Port (about $15) presented more complexity, plenty of delicious red fruit flavors, but also some intriguing spice notes. It was smooth and presented a lengthy, satisfying finish. An excellent value at this price. The 10 Year Old Tawny (about $23) was ok, but too harsh for my preferences.
Their Dry White Port (which seems to have been the only White Port at the Expo) is a blend of numerous Portuguese grapes you may never had heard of before, including Viosinho, Malvasia Fina, Gouveio, Arinto, Cercial and Rabigato. The Port had a yellow/tawny hue to it and though it is labeled as Dry, does contain some residual sugar, and I tasted a bit of sweetness. It offered flavors of salted nuts, mild spices and even a few floral notes. An intriguing taste and worth checking out.
The Fine Tawny has about five years of ageing and had a very alluring nose, such a compelling smell. It was fairly smooth and there was a nice complexity to its taste, a harmonious blend of ripe red fruits, some dried fruit, and spices. A nice structure, a lengthy finish and just a pure delight to drink. I would strongly recommend this Tawny.
So what Ports do you recommend?
Tuesday, May 27, 2008
Chocolee Chocolates
Once again, on my foodie trek through the South End, I stopped to eat. This time, my destination was Chocolee Chocolates, a new chocolate store that has been open for less than four months. The store is located on Pembroke Street, very near the intersection with Tremont Street.The store owner and chocolate maker is Lee Napoli, who has worked at or consulted for many local restaurants over the past 10 years including Icarus, Maison Robert, Grill 23, Anago, Metro, Bricco, The Buttery and Sandrine’s Bistro. She also established the region’s first and only association for pastry professionals in the 1990s, the Professional Pastry Guild of New England, and still acts as its head. She was at the helm of the store when I stopped by and was very personable. I could see the passion within her and was pleased.
It is a small store with the one display counter that is pictured above. The store specializes in handmade truffles, available by the piece ($2.50). The chocolate truffles come in five signature flavors (espresso, hazelnut, white chocolate pistachio, Moroccan mint and spicy Poblano pepper). Some special truffles may be added at different times. The hazelnut truffle was excellent, with rich flavors and a creamy chocolate. The Poblano also had rich chocolate though the spices were very mild. I was hoping for a bit more kick from the spices.
You can also purchase various chocolates, many filled with a diverse selection of flavors. You might find dark chocolate with salted caramel, dark chocolate with sesame caramel, dark chocolate with bourbon cherry and honey filling, and dark chocolate with coconut, chocolate turtles and more. Chocolates cost $12 for 1/4 of a pound. There are about 10 pieces of chocolate in a 1/4 pound. I bought a selection of different chocolates.
The dark chocolate with salted caramel was probably my favorite, the salt, gooey caramel and chocolate just making a perfect combination. That first bite into the chocolate just blew me away. The dark chocolate with coconut was also very good, with a liquid-like coconut center. The turtles were another winner with a thicker caramel mixed with the rich chocolate flavor. The richness of the chocolate, its bold flavor, made these impressive chocolates. Everyone else who tried the chocolates was similarly impressed.
On Saturdays and Sundays, you can also buy their beignets. For $7, you get three, golf-ball sized beignets that are filled with Callebaut chocolate and Mascarpone cheese. They are fried up as you wait so the interior of the beignet is guaranteed hot and melted. The beignets are decadently delicious. A nice crisp exterior with a rich chocolate center. And you better be careful when biting into them as the melted chocolate may ooze out all over you.
The truffles, chocolates and beignets are pricey. That is certainly the norm now for all of the new boutique bakeries and high-end chocolate shops. The higher price of ingredients lately, such as flour, certainly is fueling some of the high prices. In the end though, we have to determine whether the quality of the product is worth the price. For some places, the prices are too high for what you get. So what about Chocolee Chocolates?
To me, their products are worth the price. These are products that are impressive, as they should be for the price. They are not average quality items. They are chocolates and beignets that make you moan with delight. They have that "wow" factor that elevates them above the ordinary. So I would highly recommend you visit Chocolee.
Chocolee Chocolates
83 Pembroke Street
Boston, MA
Phone: 617-236-0606
Wednesday, February 2, 2022
Lunar New Year with Doris & Her Famed Peking Duck
The dinner cost $88 per person (including tax and gratuity) and included two Starters, three courses of Peking Duck, and Dessert. This was a very reasonable price for the quantity and quality of the food. We also ordered some wine, the 2017 Chateau Musar "Hochar Pere et Fils" ($55/bottle), an excellent red wine from this famed producer in Lebanon.
The other Starter were Shumai, "Steamed, homemade Dim Sum, stuffed with ground pork and shrimp." These were much larger than the usual Shrimp Shumai you find at other Asian restaurants. And they were dense with the pork and shrimp mixture, providing a juicy and flavorful taste. Definitely more complex than the usual Shrimp Shumai and another excellent Starter.
For more info on the history of Peking Duck, in the local region and Chinatown, as well as info on Doris, check out my prior article.
Wednesday, February 27, 2008
Boston Restaurant Week-March
The Winter edition of Boston's Restaurant Week has nearly arrived and local foodies have already begun to make reservations.
The concept behind Restaurant Week is that numerous restaurants offer special, low-cost three-course lunches and dinners. Lunches only cost $20.08 and Dinners cost $33.08. The menus are usually limited but you can get some great meals.
The Winter Restaurant Week, which is actually two weeks, will take place from Sunday, March 9 through Friday, March 14, and Sunday, March 16 through Friday, March 21, 2008. So it is just not available on the Saturdays. Over 170 restaurants will be participating this year, though not all of them offer both lunch and dinner. Some only offer one or the other. That gives you plenty of choices.
Although the majority of participating restaurants are located in Boston and Cambridge, there still are a fair share of restaurants in the suburbs as well. Probably the best resource to find out which restaurants are participating is the Unofficial Guide to Restaurant Week Boston. You will find there a list of all the participating restaurants, as well as many of their special menus. There are also links to make reservations through Open Table. I have used this Guide numerous times in the past for Restaurant Week and have found it to be most helpful.
Check out the restaurant list and find places that you want to visit, maybe a place you have never tried before. Check out their menu, if available, to see what they are offering. Not all menus are the same and some restaurants have better offerings than others. Make your reservations as early as possible as many of the restaurants fill up quickly. This is a great opportunity to try some new restaurants at a very reasonable price.
Maybe you would like to check out Chez Henri, and try some Grilled Venison with Taza Cocoa and Ancho Chile. My favorite new restaurant, L'Andana, is serving both lunch and dinner. I would also recommend Tryst, Tapeo, Fleming's Prime Steakhouse, the Elephant Walk, Toro, Sibling Rivalry, Sandrine's Bistro, and Harvest. Though there are plenty of other good restaurants that I have not mentioned as well.
Some of the restaurants even offer special wine deals with the meals. They might offer a few paired wines at a reduced price. Considering the low cost of dinner, adding a little more for wine pairings still makes for a relatively inexpensive evening.
Just check out the guide and find somewhere new to dine. I hope you enjoy!
The concept behind Restaurant Week is that numerous restaurants offer special, low-cost three-course lunches and dinners. Lunches only cost $20.08 and Dinners cost $33.08. The menus are usually limited but you can get some great meals.
The Winter Restaurant Week, which is actually two weeks, will take place from Sunday, March 9 through Friday, March 14, and Sunday, March 16 through Friday, March 21, 2008. So it is just not available on the Saturdays. Over 170 restaurants will be participating this year, though not all of them offer both lunch and dinner. Some only offer one or the other. That gives you plenty of choices.
Although the majority of participating restaurants are located in Boston and Cambridge, there still are a fair share of restaurants in the suburbs as well. Probably the best resource to find out which restaurants are participating is the Unofficial Guide to Restaurant Week Boston. You will find there a list of all the participating restaurants, as well as many of their special menus. There are also links to make reservations through Open Table. I have used this Guide numerous times in the past for Restaurant Week and have found it to be most helpful.
Check out the restaurant list and find places that you want to visit, maybe a place you have never tried before. Check out their menu, if available, to see what they are offering. Not all menus are the same and some restaurants have better offerings than others. Make your reservations as early as possible as many of the restaurants fill up quickly. This is a great opportunity to try some new restaurants at a very reasonable price.
Maybe you would like to check out Chez Henri, and try some Grilled Venison with Taza Cocoa and Ancho Chile. My favorite new restaurant, L'Andana, is serving both lunch and dinner. I would also recommend Tryst, Tapeo, Fleming's Prime Steakhouse, the Elephant Walk, Toro, Sibling Rivalry, Sandrine's Bistro, and Harvest. Though there are plenty of other good restaurants that I have not mentioned as well.
Some of the restaurants even offer special wine deals with the meals. They might offer a few paired wines at a reduced price. Considering the low cost of dinner, adding a little more for wine pairings still makes for a relatively inexpensive evening.
Just check out the guide and find somewhere new to dine. I hope you enjoy!
Friday, January 14, 2022
Doris Wang & Her Famed Peking Duck Returns For A Special Popup!
Doris Wang and her famed Peking Duck returns!
Doris’s New Year’s dinner will feature her famous Scallion Pancakes, Shumai Dumplings, and a Three-Course Peking Duck feast —Crispy Duck Skin and Homemade Pancakes, Duck and Noodle Stir-Fry, and Duck Soup. Each duck dinner serves 2-3 people and will cost $88 per person (includes tax and gratuity). Guests can accompany their meal with wines from Frenchie’s extensive cellar, including bottles from Sandrine's family vineyard in Medoc Bordeaux. To celebrate Chinese New Year, a bottle of Veuve Clicquot Champagne will be offered for $90 dollars.
Like Julia Child (who Doris has actually cooked for), Sandrine Rossi’s favorite cuisine (after French) is Chinese. “I lived and worked in Beijing for 18 months in 2013-2014 as an engineer,” she says. “Doris’s incredible food reminds me of that special time.”
The China King Peking Duck Popup at Frenchie will be reservations only, beginning at 5 PM on Tuesday, February 1, with final seatings at 10 PM. Guests will be required to make a reservation via Eventbrite and post a credit card charge due to the preparation and time that will go into the dinner. Per order of the City of Boston, proof of vaccination is required for admittance to the event.
For more info on the history of Peking Duck, in the local region and Chinatown, as well as info on Doris, check out my prior article.
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