Thursday, January 31, 2019

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) Indulge in all that Valentine’s Day has to offer this year at Bistro du Midi with a special five-course meal, presented by Executive Chef Robert Sisca. With picturesque views of Boston Public Garden from the second floor dining room, Bistro du Midi is a romantic setting to impress that special someone with exceptional service and a delicious menu.

The full Valentine’s Day menu is as follows:
--Yellow Fin Tuna Tartare, winter radishes, white chocolate snow, passion fruit pearls
Optional Wine Pairing: Da Luca Prosecco, Veneto Italy
SECOND, Choice Of
--Endive & Arugula Salad, pine nuts, winter vegetables, green olive vinaigrette
--Nantucket Bay Scallop Crudo, sturgeon caviar, blood orange, persimmon
--Island Creek Oysters, Santa Barbara uni, pink lemon mignonette
Optional Wine Pairing: Fournier, Sauvignon Blanc, Val de Loire, France 2016
THIRD, Choice Of
--Beet Gnocchi, cricked creek farms feta, pine nuts, basil
--Scituate Lobster, smoked parsnip soup, hen of woods mushrooms, pomelo
Optional Wine Pairing: Santa Barbara Chardonnay, Santa Barbara, California 2016
--Hopkins Farm Braised Lamb Daube, black truffle potato puree, aged goat cheese, crispy onion
Optional Wine Pairing: Faiveley Pinot Noir, Bourgogne Rouge, Burgandy, France 2016
Chef’s Optional Course (choose one: supplement $25)
--Black Truffle Tagliatelle, périgord black truffle, wild mushrooms, preserved lemon
Optional Wine Pairing: Domaine Depeuble Beaujolais 2016
--Seared Foie Gras, pear, pomegranate, duck cracklings
Optional Wine Pairing: carmes de Rieussec, Sauternes, Bordeaux France 2013
FOURTH, Choice Of
--Crusted Halibut, manila clams, spigarello, crab-tomato broth
--Ora King Salmon, chorizo, cauliflower, chestnuts, golden raisins, preserved lemon
Optional Wine Pairing: La Craie, Chenin Blanc, Sec, Vouvray, Loire, France 2016
--Brandt Beef Filet Mignon, mushroom duxelles, puff pastry, black garlic bordelaise
--Crescent Farms Duck Breast, baby kale, husk cherries, turnips, spiced chocolate duck jus
Optional Wine Pairing: Chateau Deyrem Valentin, Cabernet Blend, Margaux, Bordeaux 2015
FIFTH, Choice Of
--Dark Chocolate Panna Cotta, orange tuile, blackcurrant sorbet
Optional Wine Pairing: Churchill, Ten Year Tawny, Port
--Éclair, strawberry ganache, hazelnut praline, raspberry-rosé sorbet
--Blood Orange Olive Oil Cake, rose crémeux, pistachio ice cream
Optional Wine Pairing: La Spinetta, Moscato d’asti, Piedmont, Italy

Cost: The Valentine’s Day prix fixe menu is $105 per guest, with an optional $50 wine pairing, and the special additional Chef’s Course is an extra $25.
Please call 617-426-7878 to make a reservation.

2) Try something new with your loved one this Valentine’s Day with a special Couple’s Sushi Making Class at Red Lantern Restaurant & Lounge. The class will take place on Saturday, February 9th from 3:00 p.m. until 5:00 p.m. Guests will get a hands on sushi class with the talented sushi chefs at Red Lantern, complete with appetizers and beverage pairings – and of course the one-of-a-kind sushi creations!

A limited number of tickets are available on EventBrite for $175 per couple and can be purchased at

3) The Boston Marriott Burlington and Chopps American Bar & Grill team welcome guests for an unforgettable romantic evening. The team welcomes couples to experience their Romance Package (available February 13 – February 17), designed to make the sparks fly! Let the Chopps and Marriott teams take care of all the romantic details so you can spend time with that special someone. Rates start at just $249/night and include:

Romance Package:
· King Bedded Guestroom
· Complimentary upgrade based on availability
· Dinner for Two – 3-course prix fixe Menu in Chopps American Bar and Grill
· Breakfast for Two – Either Fresh Bites in-room or in Chopps
· Complimentary High Speed Wi-Fi
· $50.00 Long’s Jewelers Gift Card
Available on the evenings of February 13 – 17, 2019
Rate Code: RMPD
Priced at $249 per couple + room tax

Chopps American Bar and Grill is serving a special Chef’s Tasting Menu for a romantic week-long affair February 13th – February 17th. In addition to the full dinner menu, Executive Chef Stefano Zimei has created a decadent three course prix fixe menu for $50 per person (not including tax and gratuity). This menu will be available for the entire Valentine’s week.

The full prix fixe menu is as follows:
Double Cut Smoked Bacon, chimichurri, honey, black salt
Arugula Salad, roasted beets, crispy goat cheese, apples, coriander vinaigrette
Lobster Soup, butter poached lobster, tarragon crouton, aged sherry
Short Rib Ravioli, caramelized onion, smoked potato puree, trumpet mushrooms, madeira sauce
Grilled Skirt Steak, brown butter sweet potato, salsa verde, maytag blue cheese
Herb Crusted Atlantic Halibut, Maine mussels, fregola, tomato-fennel broth
Tiramisu, marscapone, espresso chip gelato

For reservations, please call 781-229-6565

4) Experience a romantic dinner at Il Casale Cucina Belmont or Il Casale Cucina Lexington this Valentine’s Day. Chef and Owner Damien DeMagistris presents a special 4 course prix fixe menu for $75 per person.

The four-course prix fixe menu is as follows:
First Course. Choice of:
--Antipasto misto, arancini, maiale meatball, bresaola, montasio cheese, cauliflower salad, olives
--Papa al Pomodoro, roasted tomato bread soup, creamy stracchino cheese, basil, lemon zest (V)
--Fagiolini string bean salad, shaved fennel, citrus vinaigrette, toasted hazelnuts, fresh mint (V)
--Burrata field greens, house made burrata, seasonal fruit, speck from Trentino Alto-Adige
Second Course. Choice of:
--Ravioli ignudi, naked ricotta grana & spinach balls, rich tomato mushroom ragu, crispy trumpets (V)
--Risotto di mare, bay scallops, rock shrimp, mussles, saffron brood, lemon breadcrumbs
--Mezzi rigatoni, walnut pesto, buffalo ricotta, red wine sausge, sweet broccoli
--Tagliatelle alla Bolognese, the traditional meat sauce from Emilia-Romagna
Third Course. Choice of:
--Salmon, grilled Faroe Island salmon, citrus mustard glaze, hazelnut, Romanesco broccoli
--Branzino, grilled mediterranian sea bass, shredded creamy beets, herb salad, preserved
--Pollo, roasted half chicken, crispy brussels sprouts, black truffle vinaigrette
--Tagliata*, sliced prime sirloin, potato gratinate, shaved vacche rosse cheese, arugula, truffle vinaigrette
--Parmigiana di melanzane, eggplant parmigiana layered with tomato, basil, mozzarella di bufala (V)
Fourth Course.
--Insieme, ricotta mousse heart with strawberry glaze, passion fruit, pistachios, chocolate crunch bar (V)

The four course prix fixe menu is available for $75 per person.
To make a reservation for il Casale Belmont, please call 617-209-4942. To make a reservation for il Casale Lexington, please call 781-538-5846.

5) If you’re feeling rebellious with your loved one this Valentine’s Day, dine at Rebel’s Guild for an inspired Valentine’s Day prefix menu from Executive Chef Sean Dutson. The team at Rebel’s Guild is pulling out all the stops to make this Valentine’s Day the most delicious one yet with a special 3-course menu for just $60 per person.

The special Valentine’s Day menu is as follows:
Glass of Sparkling Wine
House-Made Brown Bread with Maple Butter & Sea Salt
Appetizer. Choice of
--Parmesan Papperdelle, shaved black truffle
--Kale & Mushroom Salad, parmesan, soy-truffle vinaigrette & panko egg
--Rebel’s Deviled Eggs, lobster meat, smoked bacon & dusted with cayenne
--Pan-Fried Sun Chokes, yogurt herb sauce
--Grilled Endive with Pickled Black Trumpet Mushrooms, delicate mustard cream sauce
--Crispy Buffalo Oysters, carrot, blue cheese dressing, seaweed salad
--Clam Chowder, house-made traditional recipe
Sorbet with bubbles
Entree. Choice of
--Lamb Rack (for two), lightly crusted domestic lamb with blackberry reduction, spaghetti squash & whipped potato
--Parchment Baked Cod Loin (for two), day boat cod loin baked in paper with herbs and seasonal vegetables
--Vanilla Lobster (for two), spilt 2lb Maine Lobster broiled with vanilla-thyme butter and stuffed with winter vegetables and bread crumb
--Grilled Atlantic Salmon, parsnip puree, butternut squash, beet gastrique, arugula & quinoa salad
--Braised Short Rib of Beef, white corn grits & roasted heirloom carrots
--Brick Pressed Chicken, half chicken, mushroom risotto, charred broccolini rosemary pan sauce
--Seared Sea Scallops, butternut risotto, roasted brussels sprouts
--Filet of Beef, grilled with Hen of the Woods mushroom sauce, sugar beets & whipped potato
--Orecchiette Pasta, rabe & goat cheese
Dessert. Choice of
--Rebel’s S’more, frozen chocolate terrine, brûlée of marshmallow fluff and graham cracker dust
--Crème Brûlée, vanilla bean with fresh berries
Tea or Coffee 

Additional Items for 2 
--Duxbury Oysters on the Half Shell, - half dzn 18/dzn 32
--Dessert for 2 Adults, bubbles with cotton candy – 15
--Table Side Dessert - 12 per person
Rebel’s Sundae: vanilla bean ice cream, warm fudge brownie, bourbon caramel, whipped cream, candied pecans and luxardo cherries, finish with flambé of Bookers Uncut Bourbon

To make a reservation, please call 617-457-2625.

6) On Wednesday, February 20th at 6:30 PM, join Chef Michael Serpa of Select Oyster Bar for a special event that Chef Serpa has been passionately supporting for the past few years; @chefscycle for @nokidhungry. Chef Michael Serpa has invited a few friends to take over the kitchen to help make his goal a reality.

This 4 course dinner will feature dishes from some of the best chefs in the game, Tiffani Faison (Sweet Cheeks, Tiger Mama, Fool's Errand, & the upcoming Orfano), Will Gilson (Puritan & Co., Puritan Trading Company, The Herb Lyceum), John DaSilva (Chickadee), as well as our chef Michael Serpa of Select Oyster Bar and Grand Tour, a bistro refreshed coming later this year on Newbury Street.

The crew will be popping Island Creek Oysters to kick off the dinner, followed by a course from each chef. The wine offerings for the evening will focus on some of the best progressive producers in the country; Banshee Wines, Arnot-Roberts, Scribe, Pax & Wind Gap, Fausse Piste, Sandhi, Cruse Wine Co, and more will all be available by the glass, allowing you to pair each course to your liking. They will mark menus with suggested wines from each producer.

This is a very limited event, offering only one seating. So grab seats if you want them -- immediately if not sooner.
Links to Eventbrite Tickets to Dinner &
Chef Cycle Details:

No comments: