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) Join Harvest on Sunday, February 24, from 6pm-9pm, on their heated patio to dance, drink and eat at the 4th Annual Winter Ice Party. DJ Ryan Brown will play top hits while guests sip on frosty Harpoons and wintry ice luge drinks made with Maker’s Mark. Executive Chef Tyler Kinnett is serving up an array of fresh New England cuisine and party favorite bites including bacon wrapped scallops, arancini (goat cheese, parmesan, basil and marinara), Calypso Chicken (jerk spice, molasses, cilantro, scallions), Oysters (Island Creek Oysters & Mookie Blue Oysters), and homemade pretzels. Top off the evening 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 French macaroons, doughnuts, tiramisu, and flan.

Harvest is joining forces again 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. Visit https://www.eventbrite.com/e/4th-annual-harvest-ice-party-tickets-54382704132 to purchase tickets.

2) On Thursday, February 14, from 4pm-11pm, il Molo, in the North End, will be celebrating Valentine’s Day with three courses of romance inspired by the Mediterranean and New England coasts. A loving creation of the restaurant’s Executive Chef Pino Maffeo, the prix fixe menu was made with your sweetheart’s cravings in mind, featuring a variety of creative seafood, meat and pasta dishes.

Appetizers include Local Oysters, Smoked Salmon Carpaccio, Lobster & Crab Cake, Shrimp & Lobster Tempura, Burrata Salad, Fried Calamari, Strawberry Salad and Classic Shrimp Cocktail which will lead the way for a heavenly Main- Course: choose from: Miso & Champagne Glazed Salmon served with roasted Brussels sprouts, Pan-Seared Cod Loin with chards, chorizo, clams and beans, Grilled Filet Mignon served with Sautéed Spinach, Baked Stuffed Maine Lobster (+$15), Stuffed Veal Chop with spinach, garlic, prosciutto and burrata, served with broccoli rabe and beans (+$15), New England Seafood Stew served over risotto, a Fresh Daily Pasta, Duck Milanese with roasted hazelnuts and orange. End your meal on a sweet note with a decadent homemade Dessert such as Coconut Cake, Carrot Cake, Chocolate Cake or Raspberry & Chocolate Tiramisu.

COST: $70 per person, excluding gratuity & taxes. Reservations are required, so please call (857) 277-1895. Credit card will be required to hold any reservations.

3) Matadora, a Spanish restaurant located in the Hilton Boston/Woburn, has a new Executive Chef, Stephen Coe. “We are thrilled to welcome Stephen to the great team at Matadora. Along with his incredible culinary talent, he brings an energy and excitement that will appeal to our dinner and hotel guests as well as our local community,” remarked Mike Chouri, general manager, Hilton Boston/Woburn.

Massachusetts native Stephen Coe is a graduate of both Johnson & Wales University (Culinary Arts) and the Institute Francais des Alpes in Annecy, France (French Food & Language). Following culinary school, Chef Coe took on a diverse array of roles that ranged from chef positions at Greater Boston’s BOKX 109 American Prime steakhouse to Topper’s at The Wauwinet (Nantucket), The Country Club (Brookline), The Martini House (Napa Valley) and most recently, as opening chef of Mirbeau Inn & Spa at The Pinehills.

He is also a passionate food truck owner, operator and consultant. His food truck, SWAT Culinary Assault Vehicle, is fashioned from a SWAT truck he picked up at auction and serves indulgent eats with high-impact flavor. In addition to his food truck, Chef Coe has consulted for Food Truck Nation and helped concept other trucks including Lobsta Love and Grilled Cheese Nation. Competitive by nature and never one to shy away from a challenge, Chef Coe has cooked on more than 100 stages worldwide and emerged victorious from multiple Food Network shows, including Chopped’s “Ultimate Redemption Challenge” and “Grill Masters” as well as Tyler Florence’s Recipe Contest. His lengthy list of accolades also includes titles at World Food Championships, World Bacon Championship, American Culinary Foundation’s Boston Chef of the Year and more.

From February 14-17, Chef Coe has created a new menu for celebrating Valentine's Day. You'll find choices including Corn & Crab Bisque, Pear & Marscapone Sacchetti, Alaskan King Crab Leg, Crispy Duck Naranja, Rack of Lamb, and a Rib-Eye Tasting.

To make a Reservation, please call 781-904-0658