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.
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1) Dan Kerrigan and Chris Parsons of Steel & Rye are hosting a Summer Solstice Party on Tuesday, June 21 , at 6pm, to benefit the Boys & Girls Clubs of Dorchester. Steel & Rye is bringing together several of the city’s top chefs to cook together for the first day of summer. The chefs include Jeremy Sewall, ICOB & Row 34; Daniel Bojorquez, La Brasa; David Punch, Sycamore & Little Big Diner; Joshua Smith, Moody’s Deli & Moody’s Backroom; Pierce Kelley, Bondir; and Chris Parsons, Brendan Joy and Adrian Vasquez, Steel & Rye.

The Summer Solstice Party will begins with live music and performances by the Boys & Girls Clubs of Dorchester, delicious food, great drinks and tons of fun.

Tickets: $85 per person, Eventbrite.com or call Steel & Rye at 617-690-2787

2) Chef/Owner Keith Pooler and the Bergamot team invite guests to celebrate Independence Day at Bergamot with a limited-time barbecue menu available only on Sunday, July 3rd. On July 3, Bergamot will be suspending normal service to fire up family-style barbecue and takeout. 4th of July revelers will be able to enjoy Bergamot’s limited-time barbecue in-house at a special, ticketed meal or in the comfort of their own backyards with takeout.

Barbecue meal: From 4pm-8pm, guests can join Bergamot for a pre-fixe, family-style barbecue meal with all the fixins’.

Tickets, which cost $35 and include all prix-fixe menu items and soft drinks, must be purchased to attend and are available at https://www.eventbrite.com/e/bbq-at-bergamot-tickets-25977153365. Guests may choose from three reservation times, 4 p.m. 5:30 p.m., and 7 p.m., and may arrive at any time during their reservation window.

The Menu includes:
Chopped Salad
Smoked, Texas-Style Brisket*
Slow-Cooked Chopped Pork*
Texas “Scott” Link Sausages*
Baked Beans
Collard Greens
Cole Slaw
Corn Bread with miso-maple butter
*served with vinegar and sweet barbecue sauce

Barbecue takeout: For those looking to enjoy Bergamot barbecue from the comfort of their own homes, Bergamot will be offering its limited-time barbecue items for pre-order takeout. All orders must be received by 4 p.m. on Saturday, June 25th and must be picked up from 3 p.m. to 4 p.m. on July 3rd.

Takeout options include:
Smoked, Texas-Style Brisket ($26/lb)* Slow-Cooked Chopped Pork ($22/lb)*
Texas “Scott” Link Sausages ($22/lb)*
Baked Beans ($10/Pint $18/Quart)
Collards ($10/Pint $18/Quart)
Cole Slaw ($10/Pint $18/Quart)
*vinegar and sweet barbecue sauce included

For more information, please call 617-576-7700

3) Add some flavor to Sunday evenings all summer long with plates of Paella and pitchers of Sangria at MET Back Bay. Every Sunday, from 5pm-9pm, beginning Father’s Day, June 19, through Labor Day weekend, the culinary team will be serving up delicious seafood paella cooked-to-order outdoors on MET’s scenic patio overlooking Newbury Street.

Guests can order the seasonal special made with New England’s finest local seafood including shrimp, clams and mussels served with saffron rice and chorizo for $26 per person, or opt for the ultimate experience by adding lobster for $34 per person. Each plate will be prepared and plated outside on MET’s patio for all to admire.

In addition to the savory seafood, MET will be serving a favorite patio drink-- sangria. Guests can choose between Red, White or Pink Sangria offered by the glass or pitcher.

For more information, please call 617-723-7575

4) On Saturday, June 18, from 5:30pm-10pm, Bar Boulud, Boston, located at Mandarin Oriental, Boston, will feature a summer-inspired special charcuterie menu created by highly acclaimed Parisian Charcutier, Gilles Vérot. Charcutier Gilles Vérot, who serves as Chef Daniel Boulud’s worldwide charcuterie consultant, will partner once again with Bar Boulud’s resident Chef Charcutier, Tristan Crépin, to bring a one-of-a-kind authentic French charcuterie experience to Boston. Originally from Paris, France, Chef Crépin began his career over ten-years ago under the tutelage of Chef Vérot.

The evening will feature a special three-course menu with hand-picked wine pairings from Bar Boulud’s Sommelier, David Bérubé.

The Summer Charcuterie Menu will be served as follows:

--Green Tea Infused Chicken Terrine (Chicken, Tomato Confit, Fine Herbs, Green Tea)
Paired with Bergerie De L’Hortus, Coteaux Du Languedoc, France, 2015 (rosé)
--Beef Pot au Feu (Beef, Red Wine, Carrots, Potatoes, Seasonal Vegetables)
Paired with Digioia-Royer, Bourgogne Rouge, France, 2013 (red)
--Shared Tourte de Canard aux Foie Gras (served for two)(Freshly Baked Tourte, Duck, Foie Gras, Morel Mushrooms, Asparagus)
Paired with Château Lyonnat, Lussac-Saint-Emilion, France, 2010 (red)

COST: $60 for 3-course menu, $35 for wine pairings (5 oz. pours)(price does not include tax and gratuity)
To make a reservation please call 617-535-8800