Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Boston Bakes for Breast Cancer is celebrating their “Sweet 16” years of success in Massachusetts. This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. From May 4-10, establishments will help raise money by donating 100% of the sales from a featured dessert or by donating 50% of the sales from their entire dessert menu. In honor of the organization’s 16th anniversary, select venues also will serve up a special “Sweet 16” beverage during the sweetest week in Boston.

This year, these restaurants have pledged to donate proceeds to join in the battle against breast cancer:

Brass Union will donate 50% of sales from their entire dessert menu, including:
o Dark Chocolate Brownie Sundae – housemade hot fudge sauce, ice cream ($8)
o Rich & Creamy Ricotta Cheesecake – seasonal toppings ($8)
o Clafoutis – a spin on the 19th century classic French dessert with seasonal fruit filling ($7)

Cask ‘n Flagon will donate 100% of sales from their featured dessert:
o Semi-Sweet Flourless Chocolate Torte - vanilla bean ice cream ($6.75)

Foundry on Elm will donate 100% of sales from their featured dessert:
o Guinness Brownie Sundae – Irish cream ($7)

The Independent will donate 100% of sales from their featured dessert and “Sweet 16” mocktail:
o Strawberry Rhubarb Tall Cake ($8)
o The Sweet 16 - rhubarb, thyme shrub, grapefruit juice and soda ($6)

River Bar will donate 100% of sales from their featured dessert and “Sweet 16” mocktail:
o Fresh Strawberry Pudding – whipped cream and vanilla wafers ($7)
o Grapefruit & Tarragon Smash ($5)

Saloon will donate 100% of sales from their featured dessert:
o Guinness Brownie Sundae – Irish cream ($7)

The Tip Tap Room will donate 100% of sales from their featured dessert:
o Blackberry White Chocolate Bread Pudding - whiskey caramel glaze ($7.95)

2) Beginning on April 12th, from 11am to 3pm, Davio’s Boston will offer guests an irresistible brunch menu featuring seasonal cocktails and an extravagant tableside Bloody Mary Cart.

Executive Chef Eric Swartz will be offering specialties such as:

ANTIPASTI
Warm Apple Zeppole, Calvados Caramel Sauce ($9)
Lobster Bisque, Lobster Tomalley Buttered Crostini ($12)
Oven Baked Jonah Lump Crab Cake, Whole Grain Mustard ($15)
Crispy Fried Oysters BLT, Baby Lettuce, Tomato, Bacon, House Tartar Sauce ($15)
La Quercia Prosciutto Americano, Salumi, Burrata, Aged Balsamic ($16)
FARINACEI
Spaghettini Carbonara, Eggs, Pancetta, Parmigiano, Cream ($19)
Hand-Rolled Potato Gnocchi, Organic Mushrooms, Basil, White Truffle Oil ($20)
Tagliatelle Bolognese, Braised Veal, Beef, Pork, Tomato Sauce ($23)
CASERECCI
Belgian Waffle, Berry Compote, Warm Vermont Syrup ($16)
Buttermilk Pancakes, Bananas, Amaretto Caramel Sauce ($16)
Poached Eggs, Country Ham, Popover, Hollandaise ($14)
Country-Egg Frittata, Sweet Sausage, Goat Cheese, Spinach, Tomatoes ($16)
White Cheese Pizza, Bacon, Egg, Scallions, White Truffle Oil ($15)
River Rock Steak Burger, Vermont Cheddar, Bacon, Herb Aioli ($15)
Pan Seared Sea Scallops, Sweet Creamy Corn, Match Stick Potatoes ($37)
COCKTAILS
Make Your Own Bloody Mary ($12)
Mimosa ($12)

3) To celebrate Earth Day and encourage diners to go green by saving energy, Tempo, a staple on Moody Street for the past ten years, is serving a one-night-only candlelight dinner. Beginning at sunset on Wednesday, April 22, Tempo will be turning off the lights to serve diners its signature dishes by candlelight. Chef-Owner Nathan Sigel, who prides himself on sourcing local seafood and produce, will offer guests Tempo’s spring menu alongside several seafood-focused specials, which he will personally curate from Boston’s fish piers that morning.

To provide extra light in the dining room, Tempo will shake up its new flaming Pain Killer cocktail, which features Navy and Dark Rum, Fresh Pineapple Juice, Sweetened Coconut Cream and Fresh Orange, completed with a hollowed out lime that’s topped with Bacardi 151 and cinnamon before being lit on fire! Additionally, to further promote eco-friendly eating and drinking, Tempo will offer several biodynamic wines by the glass.

Reservations are recommended so please call 781-891-9000