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) On Tuesday, July 19, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Kistler Vineyards. Located California and founded in 1978, Kistler Vineyards is a small, family owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to new world vineyards.

Legal Sea Foods will team up with Master of Wine, Geoff Labitzke, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Kistler vine. The menu will be presented as follows:

HORS D’OEUVRES
Hazelnut-Crusted Sea Scallop, Yuzu Hollandaise
Jonah Crab Cocktail, Grapefruit Pearls
Lobster Papaya Spring Roll, Sweet Chili Sauce
Kistler “Les Noisetiers” Chardonnay, Sonoma Coast, 2014
FIRST COURSE
Seared Diver Sea Scallops (Morel Mushroom Cream, Lemon-Tarragon Foam)
Kistler “Hyde Vineyard” Chardonnay, Carneros, 2012
SECOND COURSE
Lobster Bucatini (English Peas, Heirloom Cherry Tomatoes, Parmesan Cheese, Lemon Butter Sauce)
Kistler Pinot Noir, Russian River Valley, 2013
MAIN COURSE
Cherry Wood-Grilled King Salmon (Southern Ratatouille, Black Truffle Compound Butter)
Occidental “SWK Vineyard” Pinot Noir, Sonoma Coast, 2012
CHEESE COURSE
Bonne Bouche, Bijou, Champlain Valley Triple Cream (Toasted Nuts, Sliced Stonefruit)
Kistler “Kistler Vineyard” Chardonnay, Sonoma Mountains, 2013

COST: $145 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

2) At Bar Boulud, Boston, Pastry Chef Robert Differ is celebrating the arrival of National Ice Cream Month and National Ice Cream Day (July 17) by debuting “Back Bay Sundaes.”  Chef Differ is serving three ice cream sundaes, a nice summer treat to enjoy on their terrace or in the lounge. Always taking into account the ever-changing seasons of New England, Chef Differ is inspired by desserts that skillfully offer a balance and juxtaposition of texture, temperature and seasonal flavors.

The Sundaes include (pictured left to right above):

--Mint Chocolate Cookie ($10): Mint chocolate cookie ice cream, 64% chocolate sauce, crumb, BBB chocolate wafer, whipped cream
--Strawberry Shortcake ($10); Strawberry ice cream, vanilla sable, jam, marshmallow, strawberries
--Hazelnut Rocher ($12): Hazelnut gelato, Nutella, caramelia crunch, chantilly cream, hazelnut rocher