Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Prezza, a fine Italian restaurant in the North End, invites guests to don their finest hats and seersucker for a special Kentucky Derby Day celebration on Saturday, May 2nd at 5:00 PM. For one night only, Prezza will transform into a swanky Derby-inspired destination, blending Southern charm with North End sophistication. Guests will enjoy a lively, immersive evening complete with a five-course, Kentucky-inspired dinner, signature cocktails, live entertainment, and interactive experiences.

Festivities begin at 5 PM as guests are welcomed with their choice of a Jefferson Mint Julep or a glass of Perrier-Jouët Champagne. From there, attendees will settle in for a thoughtfully curated menu featuring elevated takes on Southern classics, from rolled oysters with caviar and bourbon-glazed meatballs to fried chicken, confit duck legs, and a classic pecan pie finale.

“The Derby is all about spectacle, style, and celebration, and we wanted to bring that same energy to the North End,” says Anthony Caturano, Owner of Prezza. “This event is designed to transport guests through great food, great music, and a truly memorable atmosphere.”

Throughout the evening, DJ Richard Mixin and saxophonist Tommy Weeks will set the vibe, while guests can step into the “Homestretch Speakeasy” for specialty cocktails and photo booth keepsakes. Attendees are encouraged to embrace the spirit of the Derby with prizes awarded for best dressed and best hat.

Event highlights include: 

Five-Course Kentucky-Inspired Dinner: A menu featuring passed appetizers, Southern-style starters, and entrée selections such as Fried Chicken with Yukon mashed potatoes, Confit Duck Legs with maple mustard glaze, Kentucky Burgoo, Grilled Ribeye, and Pan Seared Bass, followed by pecan pie with cinnamon ice cream.

Ticket information –
VIP Table Experience ($3,000 per table): Front-row VIP table for 10-12 guests, featuring a five-course dinner, Jefferson Mint Juleps, and a magnum bottle of Champagne
Dining Room Tables & Bar Seating ($260 per guest): Includes five-course dinner and welcome cocktail or Champagne
All ticket prices include dinner, tax, gratuity, and event experiences. Additional beverages are available à la carte. Tickets are available via Prezza’s Resy.

2) Anna’s Taqueria is bringing back in its fold: breakfast. Beginning April 15, Anna’s Taqueria in Beacon Hill and at Longwood will start serving up burritos, bowls, and brews from 7:00am through 10:30am. Offerings include a breakfast burrito with scrambled eggs, breakfast potatoes, black beans, cheese, fajita veggies, cilantro, queso fresco and house made guacamolio sauce; a breakfast taco with scrambled eggs, cheese, fresh pico de gallo, and homemade guacamolio sauce; and a breakfast bowl with scrambled eggs, breakfast potatoes, fajita veggies, queso fresco, cilantro, and guacamolio sauce. Each morning delight comes with the option to add a protein: carnitas, chicken, steak, or the all-new chorizo. Complete the breakfast bliss with a side of crispy seasoned potatoes, a Lavazza coffee, cold brew, or horchata cold brew.

BONUS, just in time for Tax Day: The first 100 guests through the door of the two locations on April 15 will score a gift that keeps giving, an exclusive Anna’s Taqueria travel mug* that unlocks a free coffee daily with any breakfast purchase exceeding $5 for the rest of 2026.
*Purchase required to receive complimentary travel mug, while supplies last.

2018 Voskevaz Karasi Collection Areni Noir: Complex, Silky & Delicious

Armenia is one of the contenders as the location of the potential origin of winemaking, with evidence dating back about 8000 years. Like the country of Georgia, another primary contender in this regard, they also have an ancient tradition, extending back thousands of years, of the use of terracotta amphorae, which they call karasi, to ferment and age their wines. 

Unfortunately, during much of the 20th century, the Soviet Union forced the country to produce mainly cheap Sherry-style wines. Once Armenia attained independence, in 1991, its winemaking industry began to change and modernize, to reclaim the glories of the past. Their wines are now starting to get international attention, and locally, they have started to appear on a few wine store shelves, including at Victoria Hill Wine, the shop where I work.

Armenia is a landlocked country, mostly mountainous, which is bordered by Georgia to the north, Azerbaijan to the east, Iran to the south, and Turkey to the west. Though there are about 17,000 hectares of vineyards, most of the grapes are used for their famed brandy production. Wine production is still exploring the potential of their indigenous grapes. 

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The Voskevaz Winery was founded in 1932, but in 1997 it was purchased by David Hovhannisyan, who, with assistance from his brothers, invested much into modernizing the winery.  The name of the winery translates as "golden bunch," referring to grape bunches. The winery is located in the Aragatsotn region of western Armenia. Voskevaz works with local growers to source grapes for some of their wines. Their wines include the Karasi Collection, referring to wines which are fermented in Karas, their traditional clay amphorae, and then matured in oak. In the hills of the Aragatsotn region, ancient karasi have been found through excavation, extending back thousands of years. 

  

With a dinner of Bison Ribeye steaks, I opened a bottle of the 2018 Voskevaz Karasi Collection Areni Noir (about $50). Areni Noir is an ancient, thick-skinned red grape variety, native to Armenia, and cultivated for over 6,000 years, especially in the Vayots Dzor region. It may have originated in the village of the same name, Areni, in that region. Within Armenia, it's used to make a variety of still red wines, rosé and even brandy. Considering the relative isolation of this grape, and its lengthy history, this is a grape that reflects Armenia, which provides a true sense of place. 

The vines of Areni Noir used for this wine are about 130 years old and located at an elevation of about 1600 meters. They are sustainably farmed and the soil is volcanic rock. The grapes are fermented in karasi, the clay amphorae, and then aged for about 15 months in 225 liter oak barrels of local origin. It's then bottled unfiltered, so might have a little sedimentation. Only 300 cases of this were are produced each year, so availability is limited. 

With an ABV of 12.5%, this wine has an appealing aroma of red fruits and touches of earthiness and spice. On the palate, it was silky and complex, elegant and delicious. A fine melange of red fruits, from strawberry to cherry, accented with subtle spices, earthy notes, and peppery touches. A lengthy and satisfying finish completed this well balanced wine. It paired excellently with the bison steaks, and reminded me in some respects of Pinot Noir, which is a common comparison for Areni Noir.

You should definitely explore the wines of Armenia, as well as wines made from the Areni Noir grape. And specifically, I'd highly recommend the 2018 Voskevaz Karasi Collection Areni Noir. 

Elephant Green Chili Chutney: Natural & Delicious!

Are you seeking a new, versatile and delicious condiment? If so, I've a recommendation for you.

I recently received a media sample of the Elephant Green Chili Chutney, a new product created by Cashmira Sethna and her daughter, Tanzie Turel, based on Cashmira's recipe from 1986. Cashmira, who was born in Mumbai, spent two decades in Dubai, and later was a recipe columnist for the Indian Express in New York. In 2024, she was a contestant on The Favorite Chef competition, placing second in her group. Tanzie has worked in a national commercial real estate lending, investment, and advisory firm. Tanzie encouraged her mother to make her chutney available to the public, and they finally worked together to make that a reality. 

As their website states, "At Elephant Green Chili Chutney, our mission is clear yet profoundly heartfelt: to share our passion for vibrant flavors and wholesome food, making every cook’s journey, across cultures, just a little easier and a lot more zesty. We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another."

Their green chili chutney is currently available from Amazon, a 9-ounce jar selling for about $15. It's produced from only 6 ingredients, including: vinegar, cilantro, sugar, dried coconut, green chili, and salt. No preservatives or fillers are used. That all makes the chutney even more appealing. The chutney is also vegan, gluten free, dairy free, Kosher, and great for keto. A Serving Size is 1 tablespoon, which has 25 calories, and a jar contains 16 servings. 

It's promoted as extremely versatile, limited only by your imagination. It can be used to "Drizzle and Dazzle, Dip and Devour, Spread and Savor, or Simmer and Sizzle." After my own experiences with this chutney, trying it with a variety of foods, I would wholeheartedly agree to its versatility. 

The green condiment has visible pieces of coconut, and it's easy to spread on food, or scoop out some for a dipping sauce. It has a pleasant aroma, citrus notes and a touch of coconut. Once opened, I advise keeping it in the refrigerator, as it doesn't contain any preservatives. 

I first slathered some of the chutney atop boneless pork chops (from Tendercrop Farms), before placing them in the oven. I was impressed with the flavor of the chutney, which worked quite well with the moist and tender pork. Initially, there was some sweetness, with prominent citrus notes accompanied by nuttiness of the coconut, and the tiny bits of coconut also added a touch of a crunchy texture. On the finish though, the heat of the green chilis arose, replacing the citrus, although it wasn't overly spicy. An interesting and tasty journey across the palate, from sweet to heat. This initial experience with the chutney was delicious, and I was eager to try it with other foods. 

I've since used it several additional times, such as a dip for seafood, from cod to salmon, and it worked very well with the taste of the different fish. It also paired well with beef, and it was tasty while slathered on a warm piece of naan bread. I suspect it would work well with many different foods, and you're limited only by your imagination. I've nearly finished the entire jar, and will order more from Amazon in the near future. 

The Elephant Green Chili Chutney earns my Hearty Recommendation! 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) In the Back Bay, Abe & Louie’s will be dishing out five specials on Easter Sunday. To start, there’s deviled eggs with caviar and smoked salmon ($36), as well as a warm goat cheese tart with leeks, herbs and frisée ($21). For entrees, there’s braised lamb shank with whipped potatoes, spring vegetables and rosemary jus ($58), and roasted halibut with English peas, baby carrots and lemon butter ($55). The dessert feature is carrot cake roulade with cream cheese filling and roasted nuts ($17). The specialty cocktails ($17) are Violet Fields with Grey Goose, dry curaçao, violet liqueur, Fever Tree sparkling lemon and mint, as well as Basil & Berry Bloom with Tres Generaciones reposado, strawberry, basil, agave, Szechuan pepper and elderflower. For Reservations, please call (617) 536-6300. 

In Wayland, the Coach Grill will dish out a collection of specials on Easter Sunday. The starter features are spring pea soup with Nueske’s bacon lardons ($14), as well as the Coach salad with petite lettuce, cherry tomatoes, candied pecans, goat cheese and filo ($16). Bring your appetite for the main courses: glazed ham with whipped potatoes and baby carrots ($38); lobster risotto with asparagus and parmesan ($45); and crab-stuffed sole with lobster cream sauce and spring peas ($50). For a sweet ending, there is a carrot cake with walnuts and cream cheese frosting ($15) and to sip ($17), the Spring Aviation with gin, maraschino, crème de violette and lemon, as well as a Strawberry Lemon Drop with vodka, triple sec and a sugared rim. For Reservations, please call (508) 358-5900. 

2) This Easter, Eddie Merlot’s is inviting guests to gather around the table for an Easter Brunch Buffet on Sunday, April 5. From 10 a.m. to 2 p.m., diners can enjoy a spread of chef-curated favorites, chilled seafood and decadent desserts, making it an ideal way to celebrate with friends and family.

Priced at $79 per adult and $24 for children ages 10 and younger, the holiday buffet features a variety of traditional brunch selections alongside steakhouse specialties, including:
Breakfast Station: Eggs Benedict, Pearl Belgian waffles and French toast
Seafood Station: Shrimp cocktail and oysters on the half shell
Hot Station: Macaroni with five-cheese sauce, lemon chicken and roasted salmon with butter and lemon
Carving Station: Filet mignon tenderloin, grilled lamb rack and carved ham
Desserts: Miniature carrot cakes, miniature red velvet cakes, a banana Foster station and chocolate-covered strawberries
Guests can also explore a fresh salad bar, a made-to-order omelet station and a variety of beverages, .

Dinner service will resume at 4 p.m., with the full Eddie Merlot’s dinner menu available through close. 

Celebrating 420: A Sake-Infused Cannabis Dinner

At the latest Boston Wine Expo, it was a smaller event than previous years. There used to be one main room for the wine tasting, and a smaller room for spirits, but this year, the spirits were included into the main wine room. During those previous years, the spirits room also included a table for a Boston Cannabis Dispensary, which I didn't see this year. They weren't able to provide cannabis samples, so instead they disseminated information and gave out swag. 

Should food and drink blogs also cover cannabis?   

I've been pondering that question as I take my own first step forward, after receiving an intriguing invitation. In a few weeks, on April 20, will be "420," the unofficial Cannabis holiday. It's a day to celebrate cannabis, to indulge in your preferred method of consumption, from a bong to edibles. It's also a day of activism, to promote the liberalization and legalization of cannabis. 

Will you be celebrating 420?

I was recently approached by an organization planning an underground cannabis dinner, and they wanted my assistance to include Sake pairings for their dinner, although they also wanted to infuse the Sake with cannabis. It was a fascinating concept, a unique challenge for a Sake lover. How would such an infusion taste? Would it ruin the subtle flavors of Sake, or would cannabis best be infused into Sake with more strong flavors? Would the umami element of Sake blend well with cannabis? So many questions, and I thought long about the possibilities. 

After some careful consideration, I've decided to assist them and it has been quite a challenging couple weeks working on this project. 

Although the final details have yet to be completed, the dinner will include Four Courses, from a soup to dessert. Each food dish will include the addition of edible cannabis oil, and the amount of that oil can be altered to the diner's specific preferences. And each course will also be paired with a different Sake or Sake cocktail, which also has been infused with cannabis. The cost will include tax and gratuity. 

For various reasons, this will obviously be a private dinner, with very limited availability, and your confidentiality will be necessary. If you're interested in attending, please email me and I will send you further details. Serious inquiries only please! Due to its limited availability, I strongly recommend you contact me as soon as possible as it's likely to sell out quickly. This should be a special event, expanding your palate and mind. I've certainly learned plenty during the last couple weeks, and hopefully it will lead to more opportunities in the near future.