Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) On Thursday, May 5, from 5pm-1am, The Beehive is going south of the border in celebration of Cinco de Mayo with its annual event featuring live music and amazing food & cocktail specials. Guests will be able to indulge in Mexican-inspired food specials from Chef Gregory Torrech while getting in the spirit with tequila cocktails from Milagro and listening to authentic music from Telemundo star Veronica Robles and her mariachi band.

From 9pm-1am,  guests can enjoy a special appearance by Telemundo star Veronica Robles and her mariachi band. Veronica is widely recognized as the most authentic representative of Mexican music and culture in New England and is known by fans as La Mera, Mera (The Real One). She has six albums and has performed in such prestigious venues as Lincoln Center and Carnegie Hall in New York City, JFK Presidential Library and Museum and Berklee Performing Center in Boston.

Mexican appetizers, entrées, desserts and tequila specials will be served all night long. In classic Beehive spirit there will be plenty of surprises and there is never a cover charge. Reservations are highly recommended by calling 617-423-0069. Sombreros welcome!

2) Since 1956, Bob’s Clam Hut has served fresh, award-winning seafood in a classic atmosphere. The iconic roadside stand is celebrating 60 years of elevating the clam shack experience in Kittery, Maine, with a festive special, a good old fashioned “Clam Suppah,” and new ice cream options.

ANNIVERSARY APPAREL
The celebrations begin on May 1 when guests can get their fill of food and fun with a clam roll plus a 60th Anniversary tote bag. To commemorate the year that Bob’s began in a then-vacant backyard on Route 1, the clam roll & tote bag will be priced at $19.56. Available until September 1, Bob’s fans can celebrate all summer long.

CLAM SUPPAH
The “Maine” event takes place on Thursday, June 9, when Bob’s fans are invited to the lawn at the Kittery Trading Post (adjacent to Bob’s) to celebrate the clam hut’s milestone year at Bob’s 60th Anniversary Clam Suppah. Bob’s favorites will be served alongside creative clam dishes prepared by notable guest chefs throughout New England. Wash down the fare with beer from neighboring Tributary Brewing Company and Smuttynose Brewing Company while enjoying live jazz, blues and swing music from The Seasmoke Trio and ice sculpting by Subzero Ice Carvings’ Jay Bluck.

Tickets for the tented event range from $20 for kids to $35 for adults and can be purchased by stopping by Bob’s Clam Hut or visiting www.bobsclamhut.com.

SWEET TREATS
To make an extra special sweet summer memory, order one of Bob’s new Rococo Artisan Ice Cream flavors. Beginning April 18, enjoy kicked up classics like Salty Sweet Cream, Dark Chocolate, Maine Whoopie Pie, Goat Cheese Blackberry Chambord and Chocolate Coconut Cream as well as various rotating seasonal flavors. Guests can order one scoop for just $3.95, $4.95 for two or $5.95 for three.

3) I was surprised to learn that Rosebud American Kitchen and Bar has a list of about 130 whiskies. That fact is not listed on their website but definitely should become more well known.

Now, Rosebud is inviting whiskey lovers to join their new whiskey club and celebrate its launch on April 29 at an event featuring rare Kentucky Bourbon. On Friday, April 29 at 4 p.m., Rosebud American Kitchen and Bar will host a special whiskey tasting event to celebrate the launch of its very own whiskey club. For $110 per ticket, guests will have the rare opportunity to taste rare Kentucky bourbon. Al Rand of Buffalo Trace will lead the tasting and Chef John Delpha will provide guests with bites complementing the whiskey varietals.

In addition to the ticketed whiskey club launch event, all Rosebud guests will be able to celebrate the club’s launch by ordering special menu additions from 11:30 a.m. to close on the 29th including Chocolate Bourbon Pecan Pie and whiskey flights.

With approximately 130 whiskeys on the menu currently, Rosebud’s whiskey club members will receive incentives as certain “whiskey milestones” are reached. Once members have tried 25 different whiskey, they will receive an engraved Glencairn glass and a whiskey book, "The Art of Whiskey Making"; at 50 whiskeys, members will receive a four-course dinner for two at Rosebud with whiskey pairings, and at 100 whiskeys, members will receive round-trip airfare to Louisville, Kentucky! A free app, searchable by entering Rosebud Kitchen and Bar in the app store, will allow members to track the whiskeys they have tried.

A limited amount of tickets are available for $95 each and can be reserved by calling 617-629-9500.

Ohyama Ginsuika Junmai Ginjo Sake

Sake with a touch of marshmallow?

During the Edo Period, from 1603-1868 A.D., when Japan was controlled by the Tokugawa shogunate, the town of Ōyama (which means "big mountain") was the locale for approximately 50 or so Sake breweries. Located in the Yamagata Prefecture, in the northwestern region of Japan, Ōyama was located near the coastal town of Tsuruoka. Eventually, Tsuruoka become a city (in 1924) and annexed Ōyama (in 1963).

Just after the end of the Edo Period, in 1872, a new Sake brewery, Kato Kahachiro Shuzo, was established in Ōyama, founded by members of a family which had been involved in Sake brewing during much of the Edo Period. The new brewery is located near Mt. Chokai, a massive, active volcano. Over time, the brewery has mechanized the brewing process, however, they have largely created their own machinery, enabling them to maintain a close connection to traditional brewing practices. It is said that Okayama Sake tends to have elegant aromas and smooth taste.

At my recent visit to Streetcar Wine & Beer in Jamaica Plain, I bought the Ohyama Ginsuika ("Silver Water") Junmai Ginjo ($26/500ml). The rice was polished down to 55% and the Sake has an Acidity of 1.1 and a SMV of +3. On the nose, the Sake presents with bright melon and pear aromas with floral accents. On the palate, it was light and elegant with juicy pear and melon flavors and a hint of marshmallow, though it generally presents as dry. The marshmallow note added a subtle hint of sweetness to the Sake, and it was very pleasant. I paired this Sake with Rappie Pie, a Nova Scotian specialty. The potatoes, chicken and bacon worked well with the Sake, especially the interplay of the saltiness of the bacon with the marshmallow of the Sake.

An intriguing and tasty Sake that will surprise and please you.

Chopps American Bar & Grill: Tater Tot Poutine to Fried Scallops

The best restaurants possess consistency and you know that every visit will satisfy and please. The quality of the food and service will remain the same. If you order the same dish several times, you can be assured that the taste and quality will remain constant. That doesn't mean that the restaurant will remain stagnant or that the menu won't change. It means that even when new dishes are added, you can be assured that they too will be high quality and delicious.

Chopps American Bar & Grill, located at the Burlington Marriott, is one such consistent restaurant, which always delivers on each and every visit I have ever made. Check out my prior review of this restaurant from last September for my thoughts after making multiple visits to the restaurant. In addition, Chopps was included on my list of My Top Five Burlington Restaurants, my 2015 Favorite Hotel Restaurant, and my Top 50 Restaurants of 2015. It is a restaurant which I highly recommend and on my most recent visit, a media invite to check out their new Spring Menu, it remained consistently strong.

Executive Chef Jeff Williams has introduced a number of new Spring dishes, using fresh local ingredients such as produce from Verrill Farm in Concord and steaks from River Rock Farm in Broomfield. You will still find some old favorites still on the menu too. For more basic info about Chopps, please check my prior review and here I'll just discuss the dishes I sampled on my most recent visit.

The Gatsby's Girl ($9) cocktail is made with Absolut Citron, Cointreau, Pomegranate, Sparkling Wine. My dining companion loved this drink and it was well balanced, not too sweet, and had a nice fruity taste.

I went with the Whiskey Pig Rye Manhattan, which was as good this time as always. With a good selection of Bourbons & Ryes, you can choose one of your favorites for a Manhattan.

We began with a few Appetizers, including the Lamb Lollichopps ($17) which are made with a Spring sofrito and aged sherry vinaigrette. The lamb chops were meaty and tender, with a nice sear and a savory sauce. The sofrito was compelling, with an excellent melange of flavors which went well atop the lamb. A great way to begin the meal.

Tater Tot Poutine! The Montreal Tots ($12) are Chopp's variation of Poutine, using their tater tots as a base for duck confit & gravy, melting curds and spring green garlic. I've always enjoyed their large tater tots and they work well as the foundation for this dish. And the duck confit and gravy were superb, with lots of tender meat and a savory gravy which will please your palate. My only critique is that I would have personally preferred actual firm curds rather than the melted cheese. The firm curds would have added an additional textural element to the dish. Plus, I think such curds are more a defining element of poutine & its variations.

One of my Favorite Restaurant Dishes of 2015 was the Fried Scallops & Shrimp at Chopps. I had to order them again, to see if they still were as compelling, and I wasn't disappointed in the least. The scallops are especially tasty, with a clean, light and crunchy coating and tender, sweet scallops. The shrimp are also delicious, with a similar fried coating. This dish earns my highest recommendation and I was glad to see it remains on their menu.

Moving onto a couple Small Plates, we chose the Rice Noodles ($15), made with soy ginger, bok choy, baby carrot, peanut, mushroom, and hen egg. A delightful blend of flavors and textures, from the firm bite of the noodles to the crunch of the carrots. The savory notes, including the salty soy, were prominent and there was a subtle spicy heat that slowly built up in my mouth. Plenty of umami notes and I would have loved a chilled glass of Sake with this dish.

The Lobster Nero Fettucini ($16/$24), made with shaved garlic, pear tomato serrano, and basil, is savory and earthy, with sweetness from the lobster and nice acidity from the tomatoes. A nicely balanced dish, and the squid ink pasta was cooked just right and complemented the rest of the dish. My companion who hadn't tasted squid ink pasta before enjoyed this dish very much too.

We split one of the new Spring Entrees, the Scallops ($35), which are served with French lentil, bell pepper, Jamón ibérico, and Meyer lemon. Bright fresh flavors, sweet & perfectly seared scallops, and some salty elements from the ham, contributed to making this a winning dish.

Accompanying the Scallops, we also tried the Crab Cake ($8) addition. It has lots of sweet crab, an excellent crunchy, fried coating and very little filler.

Service was excellent, being attentive without being obtrusive. The new Spring dishes are excellent additions to the menu and Chef Williams continues to impress. Chopps continues to receive my hearty recommendation and certainly is one of the best restaurants in Burlington, which has become a suburban restaurant mecca.

Rant: Who The Hell Sent You?

Every month, a significant number of local restaurants close and you can check out Boston's Hidden Restaurants Closings & Openings to view which restaurants shut down each month. It's not an easy industry and restaurants need all the help they can get to survive. Consumers have so many choices and restaurants must compete and try to stand out. Restaurants seek out ways to draw in new customers and it can be tough to know what works and what doesn't.

Maybe they should be asking their customers, Who The Hell Sent You?

Okay, they probably shouldn't phrase it that way but the sentiment is valid. Restaurants would love to know the reasons why their customers first come to the restaurant. What brings them through the doors for the first time? Did they read a review in The Boston Globe or Boston magazine? Did they read a blogger's review, like one of my own? Did they see a Facebook post or Tweet about the restaurant? Was it word of mouth from a friend? Knowing the answer would immensely help restaurants determine the best ways to attract new customers.

Unfortunately, most customers seem to fail to tell anyone at the restaurant the reason that brought them there. A small number do speak up and it is well appreciated by the restaurants. When I used to write a local newspaper column with restaurant reviews, some of my readers would subsequently check out a restaurant I reviewed and tell the owners it intrigued them to visit. The owners were pleased to know the reasons for the increased traffic, and it helped them understand how many people read the local people. With my blog, I know some of my readers have done the same, telling the restaurants who recommended them.

In this regard, maybe restaurant servers could ask new customers what led them to dine at the restaurant. In addition, customers should take the initiative and tell the restaurant personnel about the reasons that led to the restaurant. Not only do you do a small favor for the restaurant, but you do a small favor for the person who recommended the restaurant. I know I greatly appreciate anyone who reads my reviews and lets the restaurants know my words led you to check them out. Let your voice be heard and speak up at the restaurant. It will cost you no more than a few moments of your time.

Please, tell them who sent you.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) On Tuesday, April 12, Bar Boulud, located at Mandarin Oriental, invites guests to welcome Chef Daniel Boulud for two exclusive events, both of which will be hosted at his French-inspired bistro and wine bar in the city’s Back Bay.

From 5PM – 7PM, Chef Daniel Boulud and Chef de Cuisine Jonathan Kilroy will meet, greet, and eat with guests at the “Bar Bites with Boulud” event. As guests enjoy stand-outs from the restaurant’s recently launched Bar Bites menu, like Petite Croque Monsieur boasting warm house-made ham, gruyère cheese and béchamel on toasted white bread, Fried Belly Clam Bites featuring Ipswich belly clam, tartar sauce and lemon on toasted brioche and Charc Bites, an introduction to the restaurant’s house-made charcuterie selections, Chef Boulud and Chef Kilroy will mix and mingle amongst the crowd.

As the evening continues, at 7:30PM, guests looking for a more intimate experience are invited to enjoy a four-course “Spring Supper” menu paired with wines in the restaurant’s private dining room. Chef Boulud and Chef Kilroy, alongside Bar Boulud’s exemplary culinary team, will serve guests a memorable menu of spring-inspired dishes like Ricotta Cavatelli featuring prosciutto, grilled spring onion, pistachio, Romanesco and mint, and Pan-Seared Salmon paired with morels, asparagus, black garlic and onion aigre doux, complemented by wines that will be expertly selected by the restaurant’s newly appointed sommelier, David Bérubé.

COST: $35, Bar Bites with Boulud (includes light bites and a complimentary glass of beer or wine). Cash bar will be available.
              $125, Four-Course Spring Supper with Wine Pairings
TICKETS: Available on EventBrite.com
Bar Bites with Boulud: https://www.eventbrite.com/e/bar-bites-with-boulud-tickets-23910074677
Spring Supper: https://www.eventbrite.com/e/spring-supper-with-chef-daniel-boulud-tickets-24236255292

2) Chef/Owner Michael Schlow and the Doretta Taverna team invite guests to join them for an upcoming wine dinner featuring Ktima Gerovassiliou wines. On Monday, April 11th, at 6pm, Doretta Taverna and Raw Bar will be hosting its first-ever wine dinner featuring the Greek wines of Ktima Gerovassiliou.

The evening will include pours of Ktima Gerovassiliou wines, a five-course, signature tasting menu  complementing the Greek vintages, and conversation with Ktima Gerovassiliou Assistant Winemaker Thrass Giantsidis about the indigenous and international varieties produced at the winery.

Tickets are $125 plus tax and gratuity and can be reserved by calling (617) 422-0008

3) In celebration of Passover, Cook Newton is offering the neighborhood a selection of special dishes on Friday, April 22 through Saturday, April 30. Executive Chef Paul Turano will serve three unique takes on traditional Seder fare including Matzo Ball Soup ($8), Red Wine Braised Brisket with cauliflower mashed, carrots and pearl onions ($23) and Almond Macaroon Torte with chocolate frosting and berries ($8). The regular menu will also be available.

RSVP: Reservations recommended by calling 617-964-2665.

4) Choul Chnam Thmey, they say! This Khmer (Cambodian) New Year, The Elephant Walk in Boston’s South End neighborhood is celebrating by offering additional Cambodian features from April 13 to April 15. Known for her French/Cambodian culinary fusion, Chef/Owner Nadsa de Monteiro spices up the three-day affair with standout dishes that are reminiscent of her childhood in Cambodia.

Enjoy traditional Cambodian cuisine including Lamb Saraman, lamb shoulder slow cooked in Khmer curry spices with cardamom seeds, stars anise, cinnamon, lemongrass, galangal, turmeric, coconut milk, shrimp paste and sweet yam ($23), Nom Banchok Namya, rice noodles with red coconut sauce of ground catfish with Khmer spices and prahok with green beans, cucumber sprouts, mint and Asian basil ($11), and N’Sahm Chaek, sweet banana enrobed in coconut sticky rice, wrapped in banana leaf and steamed, served warm with coconut cream and toasted sesame seeds ($8.50).

To make a reservation please call 617-247-1500.

5) Chef/Owner Will Gilson is excited to announce the launch of a new bar menu at Puritan & Company. Kicking off spring in a tasty way, the bar menu now offers a variety of delicious bites and is vailable to bar patrons Sunday through Thursday from 5:30pm-11pm. and Friday through Saturday from 5:30pm-12am.

The new menu includes:
Dry-Aged Beef Patty Melt with rye, Swiss cheese, American cheese, special sauce ($18)
Bluefish Pate served with fine herbs and hardtack crackers ($8)
Potato "Spuddies" with parmesan, black pepper, and onion dip ($8)
Buttered Lobster Buns with brown butter, lemon, and sriracha aioli ($17)
Fried Skate Sandwich with remoulade, cabbage-pepper slaw on brioche ($18, buffalo-style for additional $1)
Rosemary-Maple Bar Nuts ($5)
Scallop-Linguisa Dumplings with piri-piri, garlic, paprika ($13)