Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) On Friday, March 28, Moksa will celebrate its two year anniversary by recreating an Asian Street Market in its live entertainment venue, Naga. From 6pm-9pm, guests will be transported abroad as the restaurant serves fare at individual stations with paired cocktails that echo the regional influences on the restaurant’s menu. For $20 per person, guests can peruse the “street market” featuring stations serving Indian, Thai, Japanese and Chinese cuisine.

Mixologist Noon Summers has selected four regional pairings to compliment the four dish options. As guests walk around Naga they can select a cocktail like the Mumbai Cup for pairing with the Pani Poori, puffy bread, chickpea salad and tamarind water at the Indian station. The Bangkok Dangerous will be available as a suggested pairing for guests who select Thailand’s Green Papaya and Mango Salad, and the Sakura Cobbler cocktail will be served as a pairing to the Japanese station’s Yakitori, scallions and soy marinade. Last but not least, the China Sea cocktail is the perfect complement to the Chinese Street Noodle selection.

The $20 ticket (tax and gratuity not included) includes two drink and two food tickets. Options will be available a la carte for $5 per food item and $8 per featured cocktail. Additional cocktails will be available for purchase at the cash bar and regular food menu will also available. Space is limited and reservations can be made online by visiting http://moksamarket.eventbrite.com

MENU:
Indian
Pani Poori. (Indian puffy bread, chickpea salad, tamarind water)
Mumbai Cup Cocktail (Tamarind water, Vodka & lambise Ginger)
Thai
Green papaya & mango salad
Bangkok Dangerous (Hendrick's, Chartruese, lime, ginger lambise)
Japanese
Yakitori (Scallions and soy marinade)
Sakura Cobbler (Rhubarb, ume gastrique, vodka, lemon)
Chinese
Street noodles
China Sea (Tequila, lemon honey, curacao)

2) On Friday, March 28th, Chefs Samuel Monsour and Mark O'Leary will combine culinary forces to deliver "The Future of Junk Food," a unique culinary pop-up experience designed to re-imagine and challenge the "Junk Food" concept. Created in partnership with Kitchensurfing, the online marketplace where chefs connect with the world to sell their skills, goods and services, this seven-course pop up dinner will recreate some of the most iconic and beloved junk food favorites in an entirely culinary-driven fashion. An emphasis will be on creating food with whole, nutrient-dense ingredients rather than the preservatives, additives and other toxic ingredients found in junk food.

Monsour and O'Leary hope their unique perspective will speak not only to diners but also to large food manufacturers by challenging them to embrace and implement locally sourced, sustainable ingredients into their products, snack foods and traditional junk food fare. "In creating this dining series, Mark and I are passionate in helping people to understand that sustainable and nutritious dining options do not have to be reserved to special occasions or upscale farm to table dining experiences," says Monsour. "It can be approachable, fun and most importantly - healthy and delicious. We are re-introducing you to foods you know and love to eat."

Equally as unique as the concept will be its setting, an intimate and opulent "bar within a bar" known as the Ruby Bar hidden within the Emerald Lounge in Revere Hotel Boston Common. The dinner is the first in a six-part pop up series, taking place throughout the year. Each dinner will feature a seven-course tasting of "junk-food" inspired dishes prepared by the two chefs, alongside cocktails created by Emerald’s resident bar manager, Teodora Bakardzhieva.

Each seating will accommodate 12 people with prices set at $125 per person. The event series showcases the Kitchensurfing model of connecting chefs directly with active diners while allowing chefs a creative outlet to try new endeavors.

WHEN: Friday, March 28th - two seatings will be offered at 6pm and 9pm. The forthcoming pop-up dinners are scheduled for May 9th, June 20th, August 1st, September 12th and October 24th.

COST: Tickets are $125 per person and include a seven-course menu and cocktail pairings. Tickets must be purchased prior to the event at http://www.eventbrite.com/e/the-future-of-junk-food-part-i-tickets-10896165725.

**This event is a 21+ event**

3) On April 17, at 6:30pm, Legal Harborside will team up with Alejandro “Nano” Mitarakis, Brand Manager of Emiliana Organic Vinyeards, for a four-plus-course wine dinner. With multiple vineyards spanning throughout Chile’s most prestigious wine valleys, Emiliana focuses on a single concept: Excellence. To meet the new need of today’s conscious consumers, all wines are 100% organic and biodynamic with the objective of maintaining the highest quality while upholding respect for environmental, health and social impacts. After more than a decade, Emiliana’s portfolios of expressive and full-flavored wines are backed by major national and international awards and recognition.

The menu will be presented as follows:

HORS D’OEUVRES
"Shrimp & Grits" - grilled shrimp, chili, roasted corn cake
Razor Clam Ceviche - yuzu, fava beans, radishes
Sumac-Rubbed Lamb Loin - naan crostini, apricot chutney, harissa crema
Grilled Octopus - spring onion, piquillo pepper, green garlic & chimichurri
Emiliana "Novas" Gran Reserva Sauvignon Blanc, San Antonio Valley, 2012
FIRST COURSE
Hamachi (edamame emulsion, green grapes, pea tendrils, serrano chili & ginger-infused verjus)
Emiliana "Natura" Un-oaked Chardonnay, Casablanca Valley, 2012
SECOND COURSE
Striped Bass (bacon dashi, pork belly dumpling, miso caramel glaze, grilled plums, scallions)
Emiliana "Novas" Gran Reserva Pinot Noir, Casablanca Valley, 2012
Emiliana "Natura" Malbec, Rapel Valley, 2012
THIRD COURSE
Roasted Hanger Steak (guajillo chili sauce, charred tomatillo, grilled leeks, black garlic purée)
Emiliana "Coyam," Colchagua Valley, 2010 (Syrah, Carmenère, Merlot, Cabernet Sauvignon, Mourvedre, Malbec blend)
CHEESE COURSE
Tarentaise Vermont Alpine Cheese (chocolate brioche, pickled cherries & candied ginger)
Emiliana "Gê," Colchagua Valley, 2009 (Syrah, Carmenère, Cabernet Sauvignon blend)

COST: $95 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

4) The Living Room invites guests to the April edition of their monthly dinner series highlighting new Executive Chef Andreas Edlbauer’s expansive knowledge of global cuisine. Travel to Southeast Asia during the second installation of the Living Room’s Global Cuisine Series, designed to explore the diverse flavors and foodways highlighted on The Living Room’s new global comfort cuisine menu by exploring a different international cuisine each month.

This April, guests will enjoy a taste of Southeast Asia with Chef Edlbauer’s special three course menu of authentic Vietnamese fare. The dinner is $50 per person and includes an amuse bouche and three courses of fresh, seasonal Vietnamese cuisine. Dinner will be served at an intimate communal table, allowing guests to share this unique and tantalizing culinary experience with one another. The menu includes:

Amuse Bouche
Chao Tom (shrimp, sugar cane, nuoc cham)
First
Goi Ga (shredded braised chicken, cabbage, peanut, palm sugar, and lime vinaigrette)
Second
Pho Bo (shaved tenderloin, vermicelli, chili, cilantro, bean sprout, traditional broth)
Third
Che Bap (Sweet corn, tapioca pudding, sweetened coconut, toasted Sesame)

For those unable to snag a place at the table for dinner on April 2, The Living Room will serve the Goi Ga as an appetizer and the Pho Bo as an entrée throughout the month of April.

WHEN: Wednesday, April 2 6:30 p.m. (one seating)
Seating is limited, so secure your place soon by calling 617-723-5101