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) Bar Boulud takes a modern approach to the classic Parisian patisserie experience with the debut of its new menu: “An Afternoon in Paris.” Whether gathering for business or pleasure, this experience features a selection of afternoon “perks,” including café, tea and rich house-made chocolat chaud, paired with an assortment of petite patisserie created by Pastry Chef Robert Differ.

Available daily from 2:30 to 5:30pm in the restaurant lounge, the menu includes:
--Café & Tea (espresso, cappuccino, latte, café au lait, selection of artisanal teas) $7
--Chocolat Chaud
Valrhona Illanka 64% Dark $8
Valrhona Dulcey 32% Blonde $8
Savory
--Vegetable Crudité (seasonal veggies, Chef Daniel Boulud’s famous aïoli) $12
--Les Tartines (smoked salmon, shrimp & avocado, jambon-beurre) $15
Sweet 
--Petite Madeleines (brown butter cakes, sugar dust) $8
--French Macarons (chef’s seasonal flavors) $12
--Pâte à Choux (Trio: éclair au chocolat, grand marnier profiterole, praline cream puff) $12
--Fondue au Chocolat (serves two to four guests) $12
melting dark chocolate sphere, strawberries, madeleines, vanilla bean marshmallows
--La Tour Eiffel (serves two to four guests) $88
vegetable crudité, les tartines, french macarons, petite madeleines, pâte à choux and choice of coffee, tea or chocolat chaud

To make a reservation, please call 6170-535-8800

2) On Sunday, January 7th, 2018, a pipe burst at United South End Settlements’ (USES) South End House, causing extensive damage to each floor and displacing over 100 children from early childhood education and after school programming.

USES President and CEO Maicharia Weir Lytle explains the impact: “At $20 per hour for a babysitter, the cost of care per week for one child can be over $1,000. For our low-income families, this burden is devastating. Fortunately, our community has come together in beautiful ways. Families who are able to provide private childcare have opened up their homes and welcomed families who otherwise could not access care.”

To this end, USES has created an emergency fund to support families with financial assistance, cover the costs associated with equipping a temporary space, and assist USES with expenses related to rehabbing our building that are not covered by insurance.

USES has secured temporary space for programming, as demolishing and rebuilding the interior of the building is expected to take 12-18 weeks. “The biggest expense USES faces is repairing our roof. The pipe burst due to exposure to the frigid outside air. Insurance will not cover the repairs, yet this work is essential to preventing a future recurrence,” said Weir Lytle.

On Tuesday, February 6, neighbors and supporters are invited to stop by The Beehive and enjoy complimentary hors d’oeuvres between 6pm-8pm, and make a financial contribution to USES and/or drop off new and gently used toys and books for USES's classrooms. In addition, The Beehive will donate 100% food sales on USES dinner reservations February 5th, 6th, and 7th. (Be sure to use code “USES” and book a separate reservation on the Beehive's website or call 617-423-0069)

The mission of United South End Settlements is to harness the power of the diverse community to disrupt the cycle of poverty for children and their families. In the South End, where USES is located, 36% of children live below the poverty line. Collectively, they have the capacity to do better for the children in their neighborhood, ensuring that both children and their parents develop the skills they need to succeed in school and in the workplace.

3) In celebration of National Hot Chocolate Day on January 31, the North End’s il Molo will show off and serve up their specialty hot chocolate recipe at no charge. Not your average hot cocoa with powdered ingredients, il Molo’s hot chocolate blends milk with melted, rich chunks of chocolate and is topped with whipped cream and chocolate shavings. For added warmth, order a spiked option with your favorite winter liqueur for a supplementary charge.

Date: Wednesday, January 31 beginning at 4pm
Cost: Free with purchase of a menu item. Spiked hot chocolate available for additional charge

4) Chef Tony Maws is known for all things pork – especially his show-stopping Pig’s Head Platter served at Craigie On Main. Tony is offering Craigie’s Pig’s Head Platter, complete with all the fixin’s, as a Super Bowl Pigskin Take Out – so get your orders in early.  This is a fingerlickin’ crowd pleasin’ platter of luscious pig’s head, ribs and/or sausage. Complete with all the fixin’s.

The Pigs Head Platter (Cost $75, Serves 4-6 people) includes:
1 Half Slow-Roasted Milk-Fed Pig’s Head
12 Chicken Wings
Black beans
Guacamole
Red Chile Sauce
Tortillas
Cabbage slaw
Corn bread

Additional supplement –
*Full spice-crusted rack of heritage pork ribs / $25.
And / Or
6 country pork sausages, sauerkraut and homemade mustards / $25.
And /Or
The Kirkland Tap & Trotter’s Green Chile Michelada Miz (8 ox of housemade fire-roasted green chile sauce and lime) / $8.

Please note, several of these items in the Pigskin Package are not good for people with a peanut allergy. Also please note, you can order several racks of ribs, just please fill out separate tickets for additional orders.

Please order by February 3 and pick up on February 4, fro 12pm-5pm.
To order: https://www.eventbrite.com/e/craigies-swanky-super-bowl-party-package-2018-tickets-42409788820?mc_cid=e64d08319b&mc_eid=faf4a679dc

5) Chef Tony Maws is pleased to host Boston Food Fight: February Fry-Off to benefit No Kid Hungry on February 10, from 1pm-3pm at The Kirkland Tap & Trotter. Tony has invited four guest chefs from top restaurants in the city to compete in this legendary Boston Food Fight. The four chefs will compete for votes in the ultimate battle for the perfect french fry! Admission includes all you can eat, as well as 2 sponsored drinks.

Competing Restaurants/Chefs:
Craigie On Main, Chef Nick Anichini
Tiger Mama, Chef Ellie Campbell
The Table at Season To Taste, Chef Carl Dooley
Highland Fried, Chef Mark Romano

Tickets: $20.
Reservations: https://ce.nokidhungry.org/events/boston-food-fights-fry