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) Chef Tony Maws is preparing a special dinner at Craigie On Main for Valentine's Day. “What’s better than sharing a meal with someone special, with a really nice glass of wine and a beautifully prepared menu with fantastic ingredients? That’s what we are providing at Craigie On Main this February 14th” shares Maws.

THE MENU:
First Course
Sashimi of Hiramasa (pork belly sub)/red pear, red endive, pistachio, pink peppercorn vinaigrette
Or
Veloute of Oysters and Oyster mushrooms/caviar, cucumber, sake lees
Second Course
House-Made Red Beet Spaghetti/Lobster, butter, chervil
Or
Creamy “Bloody Butcher” grits/pheasant confit, Perigord black truffle, braised red cabbage, hazelnuts
Third Course
Wagyu Beef Three-Ways/red beets, blue foot mushrooms, pistachio, pomegranate jus
Or
Olive Oil-Poached Loup de Mer/horseradish, Macomber turnip, beurre rouge
Or
Salt-Baked Celeriac/Carolina Gold rice, blue foot mushrooms, Perigord Black Truffle
Dessert Amuse
Blood Orange and Campari Sorbet
Dessert
Chocolate tasting for 2 people

Craigie On Main is offering two menu options: a 5 Course Menu, $135 per person; and then a 4 Course Menu, $75 per person, beginning at 9:30pm.
Reservations are recommended by calling 617-497-5511

2) On Sunday, February 25, from 6pm-9pm, the team at Harvest welcomes guests to the 3rd Annual Winter Ice Party on their heated patio with proceeds from ticket sales going towards Furnishing Hope of Massachusetts. Dance, drink and dine as DJ Ryan Brown plays top hits while you can sip on frosty Harpoons and wintry ice luge drinks made with Knob Creek Straight Rye Whiskey.

Executive Chef Tyler Kinnett is serving up an array of fresh New England cuisine and party favorite bites including oysters, confit pork ribs and sandwiches, charred beets, fried mac & cheese and homemade pretzels. Finish off the night with sweets from an exclusive dessert bar specially prepared by Food Network’s Holiday Baking Championship finalist and Executive Pastry Chef Joshua Livsey. Satisfy your sweet tooth with snowflake sugar cookies, French macaroons, doughnuts, and hot chocolate spheres.

This year, Harvest is joining forces with Furnishing Hope of Massachusetts whose mission is to help families who are transitioning out of homelessness create a home for themselves. A portion of proceeds from ticket sales will go towards providing families with basic furniture and household goods necessary to create a comfortable and nurturing environment.

Price is $55 per person. Space is limited and reservations are required. Call 617-868-2255 directly to book seats. Or visit to https://www.eventbrite.com/e/3rd-annual-harvest-winter-ice-party-tickets-42214254973 purchase tickets.

3) Puritan & Company Chef/Owner Will Gilson has created a new, transport-friendly restaurant concept that debut this past Monday, February 5. Called Puritan Trading Company, this “Ghost Restaurant” will have a separate menu with a range of cuisine and concepts that cater to the takeout crowd and travel well. The food will be made out of the Puritan & Company kitchen, but the packaging and pickup of the orders will be completed out of the space next to Puritan & Company. The restaurant is working exclusively through Caviar for the launch. Customers are encouraged to order directly through the Caviar website.

According to Gilson, “The menu features food we love from our travels around the world and the foods that WE would want to eat if we ordered take out. And most importantly, the food on this menu is designed to be packaged and transported,” said Gilson. “Construction of a restaurant in the space next door featuring this menu would be too costly at this point, so it’s almost like making a restaurant without an address.”

The genesis of the idea came from Gilson and his culinary team looking at how to incorporate some new and unique dishes that didn’t work on the current Puritan & Company menu or fit into the current concept. They let the idea of delivery service take hold and make it a creative and fun way to still make creative dishes for guests that also travel well.

Some of the menu selections include:
Scallop and linguica dumplings-sweet and sour piri piri sauce or roasted garlic aioli
Street food style seared udon noodles-chicken, cauliflower, shishito peppers, green onions
Jonah crab rangoons-sweet and sour piri piri sauce or roasted garlic aioli
Fried whole belly clams -squid ink aioli, grilled lemon, jalapeno, thai basil
Grilled pork belly banh mi-quick pickles, cilantro, sub roll, hoisin bbq
Spicy white clam garlic toast
Double fried chicken wings-jalapeno, cilantro-lime aioli, Sichuan oil
Spicy Fried cauliflower -scallion, sesame, chili
Grilled marinated beef shortribs-ginger-scallion sauce
Guanciale fried chinese black rice
Crispy chicken sandwich -potato bun, pickles, iceberg, sweet and sour sauce

I was sitting at the bar at Puritan this past Monday and saw numerous Caviar pick-ups so it was clear that a good number of people were willing to try this new service. And if I lived closer, I'm sure I'd be using the service too.