Friday Sips & Nibbles

I am back again with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. There is so much going on now, that I needed to add another column this week.
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1) This New Year’s Eve, guests can wine, dine and ring in 2014 with a rendezvous at Tryst in Arlington. Executive Chef Paul Turano will offer a special three course, prix fixe New Year’s Eve menu featuring some of the most popular dishes served over the past year. .

Toast the New Year with Tryst’s craft cocktails including the Mistletoe egg nog, Godiva white chocolate, vanilla vodka, Kahlua ($12), the Apple Pie Mojito, Apple Pie Moonshine, Bacardi, cinnamon, mint, lime, apple cider ($12) and the Latin Manhattan, Bacardi, Falernum, cinnamon, lime & ginger beer ($11).

MENU:
Starters (Choice of One)
Kale & Brussels Sprout Salad (toasted hazelnuts, parmesan & Verjus vinaigrette)
House Smoked Trout Pate (Seeded rye cracker, beet, horseradish & green apple)
Beef Short rib (Red wine and roasted tomato braise, cheesy polenta)
Kobocha Squash Soup (Prosciutto, burrata & Fig pinini)
Pizzette Bianco (Fontina cheese, dry cured sausage, herb & arugula salad)
Shrimp Taco (Avocado, red onion & aji crema)
Baked Oyster (Creamed leeks, champagne gratin)
Entrees (Choice of One)
Faroe Island Salmon (Dijon & honey lacquer toasted almond faro, apple & rosemary)
Beet & Ricotta Ravioli (Pistachio gremolata & crispy Tuscan kale)
Pig Under a Brick (Potato puree, mostarda & braised collards)
* Pan Seared Flat Iron Steak (Stilton butter, crispy potatoes, haricot vert, roasted onions & port glaze)
* Local Sea Scallops (Duck stuffed pierogi, winter squash & melted leeks)
Tagliatelle Bolognese (Veal, pork & beef, mascarpone & parmesan)
Slow Roasted All Natural Chicken (Smoked ham & wild mushroom fried rice, sassafras glaze, ginger & garlic spinach)
Dessert (Choice of One)
Baked Apple Dumpling (Date fig butter & spiced maple sauce vanilla bean ice cream)
Frozen Grande Marnier Souffle (Spiced shortbread & citruc caramel)
Flourless Chocolate Cake (“magic” chocolate shell sauce fresh mint ice cream)
*Please note: Menu subject to change

WHEN: New Year’s Eve Dinner Specials will be served on Tuesday, December 31 from 5pm-11pm. COST: $45 per person (tax, gratuity and alcohol not included).
Reservations are highly recommended. Please call 781-641-2227.

2) The “Scuola Culinaria,” - the cooking school at Tuscan Village, the property which houses both Tuscan Kitchen restaurant and the Tuscan Market in Salem, New Hampshire, has just announced a series of three new hands-on cooking classes held in January 2014, making it an excellent holiday gift for the foodie in your life.

The first class, “Hands on Risotto," held on Wednesday, January 15, 2014 from 6pm-9pm, will lead students through the making of a variety of risotto with instruction and explanations on the various techniques different risotto highlighting the regions of Italy. While students are cooking away, the chefs at the Trattoria within Tuscan Market will prepare a multi-course meal for the group to enjoy after the class comprising of not only risotto, but an antipasti course, secondi course, and dolci. All students will take home risotto after the class and receive a special gift from Tuscan Brands. The class price is $125 per person.

The next class in the Tuscan lineup is “Hands on Free Form Lasagna," held on Wednesday, January 22, 2014 from 6pm-9pm. This class will lead students through the making of “free form” veal lasagna. Students will make fresh pasta from scratch as well as build the lasagna dish. While students are cooking away, the chefs at the Trattoria within Tuscan Market will prepare a multi-course meal for the group to enjoy after the class comprising of not only lasagna as a secondi course, but an antipasti course, insalata course, and dolci. All students will take home risotto after the class and receive a special gift from Tuscan Brands. The class price is $125 per person.

The last class in the new offerings for January 2014 is a special class called, “Hands on Pizze,” held on Wednesday, January 29, 2014. The January 29th class will lead students through the making of pizze. Students will make dough from scratch as well as create their own pizze utilizing the fresh artisanal ingredients available to them at Tuscan Village. While students are cooking away, the chefs at the Trattoria within Tuscan Market will prepare a multi-course meal for the group to enjoy after the class comprising of not only pizze, but an antipasti course, secondi course and dolci. All students will take home a special pizze kit and receive a special gift from Tuscan Brands. The class price is $125 per person.

This makes the perfect holiday gift and for customers that order the entire series (3-classes) Tuscan Brands will give an additional gift of a $50 gift card to be used at either Tuscan Kitchen or Tuscan Market! Tickets can be purchased at: http://www.eventbrite.com/o/tuscan-brands-3895536199

3) This January, do good and eat well by dining at some of the Boston area’s most celebrated restaurants during The Greater Boston Food Bank’s (GBFB) 32nd annual Super Hunger Brunch. With a growing list of nearly 20 restaurants, diners can choose sweet and savory dishes from menus designed especially for Super Hunger Brunch weekend. Prices are set at $25, $35 and $50 per person and for every dollar spent, three nutritious meals will be provided to our neighbors in need.

According to Catherine D’Amato, GBFB President and Chief Executive Officer, chefs, restaurateurs and purveyors have long been among the hunger-relief organization’s most generous and dedicated benefactors. “We’re pleased to have so many members of the Bay State’s food community participate in Super Hunger Brunch again this year. As always, we are most grateful for their time, talents and contributions to this important fundraising event for GBFB,” said D’Amato.

In 2013, over 1,700 people participated in Super Hunger Brunch, raising enough funds to provide 183,000 meals to men, women, children, families, senior citizens and veterans in 190 cities and towns throughout eastern Massachusetts.

Chefs Jody Adams of Rialto and Trade, Gordon Hamersley of Hamersley’s Bistro, Mary Dumont of Harvest Restaurant, Andy Husbands of Tremont 647 and Sister Sorel, Tony Maws of Craigie on Main, Frank McClelland of L’Espalier, Ming Tsai of Blue Ginger and Blue Dragon and Brooke Vosika of The Bristol Lounge at Four Seasons Hotel Boston are longtime champions of The Greater Boston Food Bank and serve on the Super Hunger Brunch Culinary Committee.

Participating restaurants include: 10 Center, 80 Thoreau, Blue Ginger, Craigie on Main, The Fireplace, Grill 23 & Bar, Hamersley's Bistro, Harvest Restaurant, La Morra, L'Espalier, Michael's Harborside, North 26 Restaurant & Bar, Post 390 Restaurant, Rialto, Stella Restaurant, and Tosca.

Generous in-kind donations have been provided by Cabot, Cold River Vodka, Garelick Farms, Pete and Gerry’s Organic Eggs and St-Germain Liqueur from Barcardi. For more information about the 2014 Super Hunger Brunch and to purchase gift certificates, visit http://www.gbfb.org/superhungerbrunch/. To view menus and make reservations visit the websites of participating restaurants.