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) Celebrate St. Patrick’s Day at Grafton Street or the Irish Village. 

Grafton Street's St. Patrick’s Day menu includes:
--Slow-Cooked Corned Beef & Cabbage (Boiled Cabbage, Red Potatoes, Carrots, Parsley Sauce)
--Rustic Shepherd’s Pie (Lamb, Root Vegetables, English Pea, Potato Puree)
--Guinness Beef Stew (Hearty Vegetables, Potatoes)
--Grilled Wild Salmon (Brussels Sprouts & Bacon, Mashed Potato, Apple-Horseradish Cream Sauce)

In Brighton at the Irish Village, you can score a complimentary corned beef sandwich from 11am to close and a pint of Guinness from bartender and Irishman Kieran McWilliam, who has been pouring Guinness at Boston’s original Irish pub for more than 20 years. Kieran expertly pours Guinness in a way that upholds the beer’s sought after bitterness and creaminess. Served at an ideal temperature in a traditional 20 ounce Imperial pint glass.

2) The Wine Connextion is hosting their second annual Battle of the Big Cabs, a tasting of high-end Cabernet Sauvignon.  On Saturday, February 26, from 12pm-5pm, the Wine Connextion will feature a complimentary in-store wine tasting featuring high-end, luxury wines that are rarely uncorked.  Some of the Cabernets they will open include 2007 Paul Hobbs Cross Barn Cabernet, 2007 Beaulieu Vineyards Rutherford Cabernet, 2005 Heitz Cellar's Napa Valley and 2008 Caymus Napa Valley Cabernet. Guests will have the opportunity to sip and swirl the featured wines before voting on their favorite. All of the featured wines will be available for a special price throughout the day, and knowing this store, you probably won't find a lower price anywhere else in the state.

3) "Remember that hand-made pasta dish you had on your trip to the Amalfi Coast and now you can't find anywhere? What about that recipe your family and friends love so much, and you just know if you had your own restaurant it would be a sell-out item. Now is your chance to relive all your food memories and bring that dish from research and development to market. Tryst, located minutes outside of Boston in Arlington, MA, is launching a special evening dedicated to all of its customer’s whims-- both large and small."

Throughout each month, Executive Chef/Owner Paul Turano will be collecting ideas, recipes and pitches to be featured on a very special night when his customers dishes will be the only offering on the menu. If you want to experience one of your favorite meals all over again, yet you can’t find the dish, simply e-mail Chef at onthemenu@trystrestaurant.com and he'll do the research and work to recreate the dish for you. Have a dish you think is a homerun? Send along the recipe and the dish might just make it to the menu. On the last Tuesday of every month beginning March 29, Chef Turano will put together a special “You’re on the Menu!” featuring a selection of dishes that were submitted throughout the month. The dishes that actually make it to the menu that evening will be listed with the person's name and a back-story on the dish.

4) In a departure from the oft-done wine tasting series, Morton’s Seaport is taking it to the next level, selecting other alcoholic beverages for pairings.  Experts will guide guests through a sampling of potent potables paired with signature Morton’s hors d’oeuvres. Dates and themes are as follows:

March 3: Beers from Belgium
April 7: All Things Bubbly
May 5: Mojitos
June 2: Sangria
July 7: Margaritas
August 4: Heavenly Mortinis
September 1: American Craft Brews

WHEN: First Thursday of every month, from 6pm-7:30pm
COST: $35 per guest, inclusive of tax and gratuity.
RESERVATIONS: Required. Call 617-526-0410 to reserve your spot as space is limited.