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) Having Blue Heron Farm, an organic garden, less than a mile away guarantees that Aka Bistro'’s fall menu is loaded with fresh flavors and healthfulness. Diners are encouraged to try these new early fall French menu offerings at Aka Bistro. Fall will come to the Japanese side of the menu shortly so sashimi-lovers please stand by.

Salade de Pommes Locales: Honeypot Orchard apples over arugula with bleu cheese mousse, toasted walnuts, apple cider reduction $10
Cuisses de Grenouille a la Grenobloise: Pan-fried frog’s legs with grilled leek puree, fried capers, lemon-herb vinaigrette $13
Foie Gras Torchon: with preserved seasonal fruits and toasted brioche $20
Cassoulet de Canard: Navy bean stew with duck leg terrine and roasted breast; served with shaved carrot & celery salad $28
Caree’ de Porc Roti: Boneless pork loin roasted and served with fig jus and cauliflower-potato gratin $24
Saumon Matignon: Pan-seared salmon with mustard cream sauce atop French lentils are cooked in butter with shaved fennel and baby turnips $27
Demi-Poulet Grille: Half chicken roasted with chicken with Brussels sprouts, bacon and fingerling potatoes; tarragon jus $22

2) On Thursday, October 11, at 6:30pm, Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, will host the Fall Harvest Wine Dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes of the season paired with some of Block’s favorite wines.

HORS D’OEUVRES
fourme d’ambert, roasted quince, port syrup
open face porchetta panini, quail egg
salt cod fritters, chorizo aioli
Adriano Adami “Dei Casel” Extra Dry Superiore, Prosecco di Valdobbiadene, NV
FIRST COURSE
sea scallop (blue hubbard squash and chestnut risotto, brown butter foam)
Schloss Schönborn Hochheimer Domdechaney Riesling Spätlese, Rheingau, 1997
SECOND COURSE
poached lobster (turnips, fennel, anise, cinnamon and pistachios)
Secateurs Chenin Blanc, Swartland, 2010
THIRD COURSE
baked halibut and lobster (porcini mushrooms, mashed potatoes, clover honey and whiskey sauce)
Patz & Hall “Zio Tony Ranch” Chardonnay, Russian River Valley, 2009
DESSERT COURSE
apple upside-down cake (cinnamon ice cream)
Alois Kracher “Cuvée Eiswein,” Burgenland, 2009

Cost: $95 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470

3) Oyster season is in full swing and Woodward at AMES has you covered when it comes to this seafood delicacy. Begining September 26th, guests can enjoy a new $1 Oyster special available Wednesdays beginning at 5pm. The deep-sea delights will be served platter-style and will come accompanied by horseradish, cocktail sauce and mignonette for dipping. This special will be offered until the raw bar’s stock runs dry.

Woodward also offers a selection of craft cocktails for pairing with your oyster ensemble like: Where There’s Smoke (Fidencio Joven Mezcal, Domaine de Canton, lime juice, agave nectar and habanero shrub-$12); AMES Sidecar (Hennessy VS, Tuaca liqueur, lemon and orange juice-$14); the Egg White Margarita (Milagro tequila, cointreau, agave nectar, lime juice, egg white and grapefruit bitters-$12); and, the One Court (Ron Zacapa 23 year-old rum, honey syrup and fresh lime-$12).

4) At Salvatore’s with 2 downtown Boston locations and restaurants in Medford and Lawrence, Executive Chef Victor Paone is taking an ordinary slice of pizza to an intoxicating level. Literally. Salvatore’s is now offering a brand new 21+ pizza menu featuring three authentic pizzas with an alcohol content. The adult selection includes: the Vignola Cherry Pizza, dried Italian cherries soaked in raspberry vodka with fresh mozzarella, gorgonzola, prosciutto and orange blossom honey; the Drunken Pig, Kahlua marinated braised pork, ricotta cheese, caramelized Granny Smith apples, mozzarella cheese and spicy hot honey; and last but not least, the Calabria Peach, rum infused fresh peaches, mascarpone, soppressata picante, fresh mozzarella and basil.

The 21+ pizza menu is available at all four locations and all (3) pizzas are available in 12” for $16 or 19” for $24.

5) On October 26, wine lovers worldwide will raise a flute to that quintessential wine of celebration, good cheer, and toasts everywhere: Champagne. Champagne Day encourages the celebration of this truly unique that can only come from the Champagne region in France. Consumers from around the world are encouraged to participate in the celebration of this authentic wine and raise awareness about the need to protect the Champagne name.

Participating is easy. Consumers can join Champagne Day online by blogging, tweeting, posting and sharing their thoughts about this exceptional wine by using the #ChampagneDay hashtag. Or, they can host or join one of the numerous retail and restaurant tastings that are being planned in locations across the United States. To stay up-to-date on the most current news regarding Champagne Day or to register an event, visit http://bit.ly/N3Xpw5.

As part of the celebration, the Champagne Bureau, USA is once again hosting a contest to recognize authentic Champagne and will give away a new iPad to one lucky winner. There are two ways to enter for a chance to win the latest iPad:

1) Send an ORIGINAL photograph that you have taken of an authentic Champagne label to champagne@clsdc.com with the email subject line as “Champagne Day 2012 Label Contest Entry”
OR
2) Post the picture including the authentic Champagne label to your Facebook profile and tag yourself and the Champagne Bureau in the picture.

One Grand Prize-winner will be selected randomly on October 23 and receive a new iPad. The winner will be announced on October 26, Champagne Day. Complete contest rules are available at http://bit.ly/UmVXfY. Contest entrants may submit multiple entries to increase their chances of winning. All entries must be unique, as duplicate entries will not be considered.