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1) A Taste of Ginger will be held on Monday, April 4 in the Art of the Americas Wing at the Museum of Fine Arts. Proceeds from A Taste of Ginger will benefit Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI) which works to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure.
Each year, hundreds of supporters and foodies gather to enjoy a lively evening, including the opportunity to meet and taste the cuisine of Boston’s most celebrated chefs such as Joanne Chang, Tiffani Faison, Jasper White, Andy Husbands and Jose Duarte, amidst the beauty of the MFA.
Event honoree William C. Hsu, M.D., Founder and Medical Director of Joslin’s Asian Clinic and Vice President of International Programs, focuses on understanding the cause of diabetes in the Asian American population and uncovering effective treatments through a culturally tailored approach to care. Dr. Hsu led the research behind Screen at 23. Because of this work, the ADA now recommends testing Asian Americans at a lower BMI of 23 kg/m2, instead of starting screening for diabetes in those with a BMI of 25 kg/m2 or higher, which is the standard for the general population. The new guidelines address the disproportionately heavier disease burden of diabetes in Asian Americans, including those who might otherwise not have been identified because of their lack of appearance of obesity. Dr. Hsu served as co-Director of the AADI at Joslin for 10 years, published a bilingual diabetes guide and co-initiated the original A Taste of Ginger benefit.
Honoree Bik-Fung Ng has been a committee member of A Taste of Ginger since its creation in 2005; she has more than 30 years of experience in the food industry and has been an activist in the Asian Community for many years, often collaborating with the AADI on nutrition-related projects.
A Taste of Ginger will be emceed by Meghna Chakrabarti, co-host of Radio Boston on WBUR. Co-chairs include long-time Joslin supporter, Dawn Reardon, Joslin clinician Greeshma K. Shetty, M.D. and her husband, Sanjay K. Shetty, M.D.
WHEN: Monday, April 4, 6:30 p.m. – 9:30 p.m.
FOR TICKETS: Tickets are $250 per guest, and can be purchased online at: www.joslin.org/ginger
2) Del Frisco’s Grille Burlington is partnering with The Salvation Army for a Polar Bear Dinner, challenging guests to bundle up and brave the cold in support of helping those in need.
On Thursday, February 25, at 7pm, guests are invited to dine on the patio, embracing the winter weather with a prix-fixe menu of the Grille’s heartiest comfort foods and warming cocktails. Full menu details can be found below.
The longer guests remain outside, the more the Grille will donate to The Salvation Army.
$55 for Prix Fixe Dinner consisting of:
· Appetizer
o Cheesesteak Eggrolls
o Roasted Corn Bisque Soup
o Lollipop Chicken Wings
· Entrée
o The Grille Prime Cheeseburger
o Meatloaf
o Simply Roasted Chicken
o Prime Beef Short Rib Stroganoff
· Dessert
o Warm Chocolate Cake
o Butterscotch Pudding Jar
· Cocktail
o Hotty Toddy
For Reservations, please call (781) 365-2005
3) Chef Will Gilson and the Puritan and Co. team invite guests to join them for Prime Rib Night this Sunday, and every Sunday thereafter. In addition to their regularly available dinner menu, Puritan and Co. will offer guests a multi-course, prix-fixe menu. Diners can choose from three different portions of prime rib as well as a variety of delicious sides.
The prix-fixe menu includes:
Choice of chopped salad or Caesar salad
Black pepper and cheddar popover
Choice of prime rib:
- 10 oz ($40)
- 15 oz ($45)
- 20 oz ($50)
Choice of sauce:
- red wine jus
- herb butter
- hollandaise
- horseradish aioli
Choice of potato side:
- Mille Fueille “au gratin”
- steak fry fingerings
- twice-baked loaded duchess potatoes
Choice of vegetable side:
- buttered baby carrots
- baked creamed spinach
- cast iron-roasted brassicas
Choice of ice cream sundae or slice of cake
*sides are subject to change
WHEN: Every Sunday from 5:30 p.m. to 10 p.m.
For Reservations, please call (617) 615-6195
4) Tavern Road is bringing a number of events to Boston this spring. Guests are invited to experience some of the city’s top toques at Chef’s Studios, imbibe in the name of knowledge at monthly wine dinners, and put on their party pants as TR breaks out the cake and champagne to celebrate its 3rd anniversary.
Chef’s Studio Dinners
Ongoing
$65 per person for four courses
Whether they’re in the weeds at a current gig or taking a break between restaurants, smart chefs are always thinking about what’s up next. And since feedback plays a key role in any endeavor, Chef Louis is opening the TR kitchen to some of the best chefs in the biz so they can turn their big ideas into delicious four course menus made just for you. This season’s lineup includes:
February 29, 7:00PM: Gabriel Bremer (Salts)
April 25, 7:00PM: Colin Lynch (BL Gruppo)
…and more to come!
Global Glass Series
First Wednesday of every month; 7:00PM
$58 per person; includes four courses and wines to pair
We’re not saying that beer and cocktails don’t pair with food, but we are saying that vino does it better. Interested in learning more about the “how’s” and “why’s” behind the beverage’s ability to take flavors to the next level? Call your fave friend and snag spots at Tavern Road’s new wine dinner series. Each month, the TR team will explore a new wine region from around the world and pair a selection of wines with Chef Louis’s interpretation of traditional cuisine from the area.The first terroir to be explored? Italy’s Alto-Piedmont region.
March 2, 7:00PM: Italy’s Alto Piedmont
…and more to come!
Tavern Road 3rd Anniversary Party
Thursday, March 31; 7:00PM
$95 per person for five courses and drink pairings
Come celebrate! Tavern Road is marking its 3rd Anniversary with a celebratory prix fixe dinner featuring buzz-worthy guest chefs like Michael Serpa (SELECT Oyster Bar), Matt Jennings (Townsman) and Brian Mercury (Harvest) for $95 per person.
ALL EVENT TICKETS: http://www.eventbrite.com/o/tavern-road-6231842661
5) Dine Out Boston is next month, from March 6-11 and 13-18, and some restaurants have much better options than others. Besito Mexican, at both its Burlington and Chestnut Hill locations, is offering a Dinner special, 3 courses for $28 per person ((tax and gratuity not included). Guacamole, Panquesito de Jaiba and Ceviche not included/+$5 for Filete de Res)
First Course: Choice of Apertivo
Queso Fundido (baked queso Chihuahua, rajas, chorizo, cilantro, white onion);
Tacos De Pescado (fish tacos, pickled red onion, shredded organic romaine lettuce, salsa molcajete);
Tacos de Camarones (crispy shrimp, pico de gallo, chipotle cream salsa, queso fresco, organic Romaine);
Sopa de Tortilla (Tortilla soup, avocado, pulled chicken, queso Chihuahua, chopped cilantro, toasted pasilla chile, crema, onion);
Flautas de Pollo (crispy chicken tacos, queso fresco, crema, onions, cilantro, salsa verde, salsa guajillo);
Empanadas de Hongos (empanadas, organic crimini and button mushrooms, goat cheese, salsa verde cruda);
Tacos de Carne Asada (grilled marinated skirt steak, pico de gallo, chile de arbol, salsa, queso fresco, organic Romaine);
Quesadilla de Calabaza (squash blossoms, roasted green chile, queso Chihuahua, organic crimini and button mushrooms, salsa verde cruda, pico de gallo, cream)
Tamale de Elote y Camarones (shrimp a la plancha, fresh corn tamale, chipotle chile cream, onions, cilantro, queso fresco).
Second Course: Choice of Entree
Iron Skillet Tacos: Pollo, Res, Mixtos, Pastor or Vegatales
Enchiladas Suizas (Swiss style enchiladas, shredded chicken, tomatillo cream sauce, queso Chihuahua, onions, cilantro);
Enchiladas Mixtas (skirt steak, grilled chicken, chorizo, guajillo cream salsa, sweet plantains, cilantro, queso fresco);
Enchiladas Carnitas (pork carnitas baked in a black bean jalapeño salsa, salsa molcajete, crispy bacon, queso fresco, onions, cilantro);
Budin de Mariscos (a tortilla pie of shrimp and jumbo lump crab, spiced tomato salsa, queso Chihuahua, poblano cream sauce, pico de gallo);
Enchiladas de Mole Poblano (Shredded chicken baked in mole poblano, queso fresco, cilantro, onion)
Salmon Manchamanteles (roasted salmon, plantains, pineapple pico de gallo, mole Manchamanteles);
Pescado Con Pipian y Atole (pan-seared Mahi Mahi with a blue corn and crab crust, pumpkin seed pipian, sweet corn atole, cilantro, chayote salad);
Camarones Ajillo (jumbo shrimp and organic crimini and button mushrooms cooked in a garlic chile salsa, mashed boniato, pico de gallo);
Alambre de Res (grilled NY Strip steak and chorizo, house rice, cilantro, salsa verde, salsa ranchera);
Alambre de Camarones (grilled shrimp, calabacitas, salsa verde, pico de gallo, queso fresco, cilantro);
Ensalada Mexicana (chicken a la plancha, chopped organic romaine, roasted corn, organic black beans, crispy boniato, tomatoes, queso fresco, crispy tortilla strips, chipotle cream dressing or citrus vinaigrette);
Pescado Veracruzana (today’s selection of fresh fish cooked in a light Veracruz sauce, tomatoes, sweet peppers, olives, capers, cilantro);
Costillas al Piquin (boneless beef short ribs, rajas, crema, tomatillo-chile piquin salsa);
Chile Rellenos con Hongos (poblano peppers filled with organic: baby spinach; crimini and button mushrooms, goat cheese, raisins, pine nuts, salsa ranchera).
This Course: Dessert
Signature Tres Leches Cake (vanilla sponge cake marinated in citrus leches, topped with homemade whipped cream and fresh berries)
For reservations at Chestnut Hill, please call 617-527-1155
For reservations at Burlington, please call 781-272-9900
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