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) It’s that time of year again... time for The Beehive’s Annual Santa Brunch being held on December 11th, from 10:30am–3pm. Count on Christmas carols, photo opportunities (Please bring your own cameras) and mingling and jingling with Santa Claus.  Couple this with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13.49), or Beehive Eggs Benedict served with Virginia ham ($12.95) or try it with smoked salmon ($13.49).   Or try a handcrafted cocktails such as the Cranberry Winter Mojito ($10.50) with Gosling’s Dark Rum and The Beehive’s “Drunken Cranberries!”

Please call 617-423-0069 for more information or to make reservations.  I went to this event last year and had a great time, and my niece and nephew also were impressed. Rather than going to the mall, and paying top dollar for a photo of your children with Santa, go to this Santa Brunch.  They don't charge you to take pictures of your child with Santa, and the food is delicious. I would love to go again this year, but I'll be out of the country on this date. But I highly recommend it to all my readers.

2)  On December 14th, Legal Sea Foods will ring in the new year a bit early with their final Legal Holiday of the season: Goodbye 2010/Hello 2011. Legal Sea Foods will host a three-course pairing in Park Square’s 10,000 bottle wine cellar featuring season’s greetings and holiday cheer:

First Course
Tempura Shrimp Roll
Paired with a Mini Ginger Snap Cocktail

Second CourseStuffed Sole with Lobster Mousse, Truffle Oil, Micro Greens
Paired with Simonnet-Febvre Cremant de Bourgogne, Chablis, NV

Third Course
Tiramisu
Paired with Rosa Regale Brachetto d’Aqui, Piedmont, 2008

When: Tuesday, December 14th at 6:30pm
Cost: $30 per session (includes tax & gratuity)
Reservations required by calling: 617.530.9392 or make them online.

3) Leave the cooking to someone else this Christmas Day and come into the Beacon Hill Hotel & Bistro on Saturday, December 25th, from 1pm-9pm. Executive Chef Mathew Molloy will prepare a multi-course holiday feast. Reservations are highly recommended.

Christmas Day Menu
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Chestnut Soup with Apple Foam

Trio of Long Island Duck Charcuterie with Traditional Accompaniments

Boston Bibb Lettuce with Winter Citrus, Pomegranate, Toasted Almonds, Ricotta Salata, and Fennel Vinaigrette

Potato Latkes with with Smoked Sturgeon, Crème Fraîche and Caviar

Braised Wolfe's Neck Farm Shortrib Ravioli with Beef Consommé, Root Vegetables and Horseradish

Paired with 2008 Montinore, Pinot Gris (Williamette Valley, Oregon) or 2006 Kinton, Syrah (Santa Barbara County, California)
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Roasted Local Turkey Breast and Thigh Roulade wih Sausage Apple Pecan stuffing, Braised winter Greens and Turkey Jus

Semolina Dusted Glocester Haddock with Cauliflower Grenobloise and Mustard Sauce

Butternut Squash Risotto with Swiss Chard, Roasted Squash, Hazelnuts, and Black Truffle

Wolfe's Neck Farm Strip Steak with Sunchoke Purèe and Glaceed Root Vegetable with a Red Wine Marrow Jus

Crispy Braised Vermont Lamb Shoulder with White Bean Ragout and Tapenade Jus

Paired with 2007 Domaine de Pellehaut Chardonnay (Gascogne, France) or 2007 Chateau Semonlon, Haut Medoc (Bordeaux, France).
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Chocolate Steamed Pudding with Rum Raisin Sauce and Toffee

Bouche De Noel

Local Cheese with Accoutrement

Selection of Tarts: Lemon Meringue, White Chocolate Cranberry, or Poppy Roll

Paired with 2008 Onyx Noble Late Harvest, “Darling” (West Coast, South Africa) or N/V Quinta de Noval, 10 Year, Old Tawny Porto (Douro)

Cost: $55 per person.  Optional Wine Pairing For An Additional $27.  A 20% Gratuity Will Be Automatically Added To Your Bill

Reservations are necessary. Please call 617-723-7575.