Thursday, October 27, 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) On Tuesday, November 15, at 6:30pn, Legal Harborside will host a four-plus-course wine dinner with Clay Mauritson, proprietor of Mauritson Wines. Since 1868, the Mauritson family has been growing grapes in California’s Dry Creek Valley. Six generations and nearly 150 years later, the family has steadily earned a reputation for outstanding winemaking along with their sought-after harvests. With more than 300 acres of Sonoma County estate, Mauritson has stood the test of time and won numerous accolades, proving the theory that wine does improve with age.

The menu will be presented as follows:

Brandade Pierogi, Thyme Broth
Baked Apple, Brie, Walnut
Smoked Chestnut Biscuit, Pomegranate
Lobster Terrine, Tarragon Gel, Leek
Mauritson Sauvignon Blanc, Dry Creek Valley, 2015
Duck Confit "Pumpkin Pie" (smoked vanilla custard, pumpkin purée, espelette pepper, allspice lace cookie)
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2014
Mauritson “Cemetery Vineyard” Zinfandel, Rockpile, 2014
Oxtail Raviolo (red flannel hash, cured egg yolk)
Mauritson “Rockpile Ridge Vineyard” Cabernet Sauvignon, Rockpile, 2013
Lamb Duo (lamb saddle & lamb bacon, potato pavé, herb jus)
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2012
Chocolate Terrine (macadamia nuts, black raspberry preserves)
Rockpile “Independence,” Rockpile, 2013

COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

2) Chef/Owner Will Gilson and the Puritan & Co. team invite guests to enjoy the flavors of the season at Puritan’s upcoming Harvest Dinner. On Wednesday, November 10th, Puritan & Co. will be hosting its fourth annual Harvest Dinner highlighting the best flavors the season has to offer. The Harvest Dinner includes a multi-course meal of seasonal New England fare and an optional wine pairing.

Menu options includes:
First course:
--Bay scallop crudo
with grapefruit, horseradish, herb and chili oil
--Grilled pork belly and sausage
with lentils, pepper escabeche, fennel soubise
--Duck egg
with mushroom ragout, rosemary cracker, potato
--Foie gras tart with concord grape, black pepper, herb salad ($10 supplement)

Second course:
--Celery root soup
with crab, black truffle, thyme
--Apple and watercress salad
with manchego, macomber turnip, fennel
--Roasted beets and carrots
with burrata, smoked bread, pistachio
--Lobster and oyster pan roast with
sherry, old bay, oyster crackers ($12 supplement)
Main course:
--Herb and ricotta cavatelli
with salsify, mushrooms, sorrel
--Roasted halibut
with parsnip, spinach, leeks, almonds
--Skillet-roasted pork with t-bone
spaetzle, cabbage, pearl onion, mustard jus
--40-day dry aged bone-in sirloin steak with potato mille fuielle, chanterelles, brussels sprouts, horseradish ($15 supplement)

Dessert course:
--Chocolate cake
with sea salt caramel, malted cream, pecans
--Lemon tart 
with graham, crème fraiche, kumquats
--Carrot cake 
with hazelnut, brown butter, cream cheese

The multi-course meal is $65 per person with an optional wine pairing for $35 per person.
For reservations, please call (617)-615-6195

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