Friday Sips & Nibbles

I am back with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) The Wine ConneXtion is bringing the Kentucky Derby to North Andover. On Saturday, May 3, guests are invited to The Wine ConneXtion to celebrate the annual ”Running of the Roses” with a complimentary wine tasting of Rosés from 1pm-5pm. Rosés have finished last in the past when the wine market was flooded with White Zinfindel look-a-likes, but they are making a comeback, as savvy wine lovers have discovered that these light-bodied and delicately flavored wines are the sophisticated summer sister of their favorite red varietals.

At this special Saturday tasting, The Wine ConneXtion staff will be dressed to the nines in spring attire and traditional derby hats. Guests will have the opportunity to participate in Wine ConneXtion’s own competition as they cast their vote for which will be named crowd favorite. Guests must be 21+ and walk-ins are welcome all day. Hats and traditional derby dress is encouraged.

2) On May 6, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Penner-Ash Wine Cellars. This winery embodies the spirit and passion of small producers focusing on Pinot Noir in the heart of Oregon’s northern Willamette Valley. Since its inception 1998, the family-owned winery has achieved impressive growth and are well-known for their deep berry notes and cherry aromas in their distinctive Pinot Noirs. Legal Sea Foods will team up with Founder and Winemaker, Lynn Penner-Ash, to host an exclusive four-plus-course dinner featuring signature cuisine paired with her selections from the Penner-Ash’s vine.

The menu will be presented as follows:

HORS D’OEUVRES
Apple Smoked Bacon-Wrapped Scallops, Pear Balsamic Reduction
Farmer Cheese Mini Pie, Thyme Apple Jam
Lobster Gorditas, Grilled Sweet Pepper Relish
Penner-Ash Viognier, Oregon, 2012
FIRST COURSE
Roasted Chicken Rolletini (Wild Mushrooms, Marsala Sauce)
Penner-Ash Pinot Noir, Willamette Valley, 2011
SECOND COURSE
Mahi Mahi En Papillote (Aromatic Basmati Rice, Cherry Tomato Jam)
Penner-Ash “Dussin Vineyard” Pinot Noir, Willamette Valley, 2011
THIRD COURSE
Cedar Plank Salmon (English Pea Risotto, Chanterelle Mushroom Ragout)
Penner-Ash “Shea Vineyard” Pinot Noir, Willamette Valley, 2011
Penner-Ash “Pas de Nom” Pinot Noir, Willamette Valley, 2011
CHEESE COURSE
Vermont Ayr, Grafton Aged Cheddar, Boggy Meadow Fiddlehead Tomme (Strawberry-Rhubarb Jam, Grilled Francese)
Penner-Ash Syrah, Oregon, 2011

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) Give Mom a rest this Mother’s Day and treat her to a special meal at Tryst. Tryst will be serving Mother’s Day brunch from 10am-2:30pm on Sunday, May 11, featuring a special two course, prix fixe brunch menu including a complimentary mimosa or a non-alcoholic beverage.

Chef Paul Turano will be serving an exclusive brunch menu throughout the day where guests will enjoy items such as Kale & Brussels Sprout Salad with toasted hazelnuts, parmesan & Verjus vinaigrette, Artichoke & Roasted Pepper Tart, Steak & Eggs, grilled steak, two eggs, crispy potatoes & hollandaise, and Brioche French Toast with cinnamon date butter & maple syrup. Each two course brunch order is accompanied by a mimosa or complimentary non-alcoholic beverage of choice.

If Mom would rather sleep in, Tryst will be serving Mother’s Day dinner from 4:30pm-9pm featuring favorites such as Prosciutto Flatbread with whipped ricotta, fresh mozzarella, zucchini & herb oil ($11), Beet & Ricotta Ravioli with pistachio & crispy kale ($12/$19), and Crispy Pork Shank with stir fried vegetables, quinoa & sweet chili glaze ($21).

Finish the night toasting mom with Tryst’s classic cocktails, including the Black Raspberry Caipirinha, Cachaca, Blackberry Moonshine, muddled raspberries, lime and mint ($12), and the Basil Cucumber Lemonota made with Ketel One Citroen, muddled basil, cucumber and lime ($12).