Thursday, August 18, 2016

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) TAMO Bistro & Bar will be welcoming Santa Cruz’s Bonny Doon Vineyard for a special wine dinner on Thursday, September 8th from 6:30pm-9:30 pm with guest of honor, winery founder and self-proclaimed “vitizen of the world,” Randall Grahm. Bonny Doon specializes in Rhone varietals and practices biodynamic farming. Guests will have the opportunity to experience Randall’s rants on “ugly duckling grape varietals” while enjoying Chef Robert Tobin's spirited four course menu.

3 amuse of salmon
Le Cigare Blanc, “Bee’s Wax Vineyard”, Arroyo Seco 2013
Wild boar ragu and gnocchi (pictured above)
Clos de Gilroy, Grenache, Monterey County 2014
Coffee & chili crusted ribeye, port and red wine cipollini puree, grilled shishito peppers and marrow butter
Cigare Volant, California 1994
Roasted peach tart, crystallized ginger, ginger ice cream, and husk tomato crumble
Vinferno, “Bee’s Wax Vineyard”, Arroyo Seco 2013

Tickets for this are $85 and can be purchased online at:

I have enjoyed many delicious wines from Boony Doon, and Randall Grahm is quite a fascinating personality. This should be a fun and tasty event.

2) Rosebud American Kitchen and Bar invites whisky lovers to join them for a guided tasting through four of Nikka's Japanese whiskies with Gregory Fitch, Regional Vice President of Anchor Distilling Company.

Although Scotch has long been considered the standard for quality whisky production, over the past twenty years Japanese whiskies have quietly been changing the way the world sees and thinks about whisky. Nikka is among the top whisky producers in Japan and honors the traditional Scottish production methods, such as using the Coffey still, as well as using innovative and modern techniques to produce delicate yet incredibly complex whiskies.

Join Rosebud on Friday, August 19, at 4 p.m. for a unique and exclusive guided tasting through four of Nikka's Japanese whiskies. Featured whiskies from Nikka's Miyagikyo and Yoichi distilleries include:
Coffey Grain Whisky
Coffey Malt Whisky
Taketsuru Pure Malt
Yoichi Single Malt 15yr

Guests must be 21+. Tickets cost $45 and can be purchased at

3) This summer Boston’s newest seafood destination, Saltie Girl, is bringing brunch to Back Bay. The restaurant is bringing tastes of the sea to a carefully curated brunch menu which maintains Sidell’s focus on globally sustainable iterations of fresh fish & seafood be it fried, sautéed, raw, house-potted, smoked or tinned.

Every Saturday and Sunday from 11:30AM to 3:00PM, guests can enjoy creative interpretations on brunch dishes prepared by the talented Chef Kyle McClelland. In addition to the regular menu, Chef has added two unique entrees including Eggs & Eggs, soft scrambled eggs and caviar served with butter brioche, and Bagel Benedict with avocado, poached egg and house béarnaise served with a choice of smoked salmon, caviar paddlefish or lobster, as well as a savory side of Pork Belly Bacon.

Saltie Girl’s regular menu will also be available all day long including dishes such as the Fried Lobster & Waffles served with sweet corn butter and spicy maple syrup, the Gloucester Lobster Roll mixed with chive, parsley, Japanese mayonnaise and Meyer lemon juice served hot or cold on a buttered brioche roll with house-made salt & vinegar chips, and the Saltie Girl Burger, a three beef blend topped with gruyère, avocado, fried lobster, house cured pork belly and angry or classic sauce.

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