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) The team at Bistro du Midi welcomes guests to dine on Executive Chef Robert Sisca’s latest tasting menu featuring this season’s finest shellfish and caviar dishes. a decadent meal with each shellfish and caviar dish carefully-paired with a wine selection. Chef Sisca says, “It’s exciting to taste the contrast in flavors between east coast and west coast shellfish. And as I discovered more about shellfish, my love for caviar also evolved. Eating caviar alone is special but pairing it with dishes, gives me an entirely new opportunity to create unique dishes and memories for others.”

The full Chef’s Seasonal Tasting Menu: Shellfish & Caviar is as follows:
Ora King Salmon Crudo, crosnes, blood orange, kumquat, smoked trout roe
Ayala, Brut Majeur, Champagne NV
Crusted Halibut, manila clams, spigarello, spicy crab tomato broth
Hugel, Gentil, Alsace 2015
Scituate Lobster, black pepper tagliatelle, quail egg, white sturgeon caviar
Domaine Costal, Vaillons 1er Cru, Chablis, Burgundy 2016
A-5 Kobe Beef, charred sea scallops, pomelos, champagne hollandaise, Osetra caviar
Domaine Faiveley, Clos des Myglands 1er Cru, Mercury, Bourgogne 2016
Fromager D’Affinois, blackberry coulis, passion fruit “caviar”
La Spinetta, Moscato d’asti, Piedmont, Italy 2017
Yuzu Frozen Mousse, black sesame cake, lemon granité
Petit Guiraud, Sauternes, Bordeaux 2015

The Shellfish and Caviar tasting menu is $125 per person, with the optional wine pairing for an additional $75 per person.
To make Reservations, please call 617-426-7878.

2) Celebrate National Margarita Day on Friday, February 22, from 6pm-9pm, at Rebel’s Guild with tequila pairings from Código 1530. Chef Sean Dutson has created a special menu featuring a variety of dishes that pull inspiration from Mexican cuisine, while still reflecting the American comfort dishes that Rebel’s Guild is known for. Guests will enjoy four courses with pairings that explore Código 1530’s entire portfolio of tequilas.

"Every drop of Código 1530’s tequila has been perfected over several generations the way one would a homemade recipe – embracing time-honored customs without ever veering from the traditions of the Los Bajos region and its tequilieras and jimadors. The Tequila begins with fully-matured agave aged over seven years, which is cooked in stainless steel ovens, fermented utilizing an organic family baker’s yeast in Amatitán, and distilled twice in stills handmade by the distilling family themselves. The Blanco is perfected over a lengthy, 15-day process. The rested Tequilas are meticulously aged to taste in French White Oak red wine barrels procured from the Napa Valley, which helps ensure that each and every barrel is worthy of bearing the Código 1530 name."

The full Código tequila dinner menu is as follows:
Georges Bank Sea Scallop Ceviche (red grapefruit, fennel, red onion & lime)
Código 1530 Blanco
Grilled Calamari (grilled onion, shaved jalapenos, lime & olive oil)
Código 1530 Rosa
Duck Taco (pulled duck meat, orange, jalapeno & cilantro slaw, corn tortilla)
Código 1530 Reposado
Rebel’s Rubbed Skirt Steak (grilled medium rare served with lime butter & dirty fries)
Código 1530 Añejo
Caramel Flan (candied orange with sugar cookie)
Código 1530 Origen

Tickets for the evening are $75.00 each and are available via Eventbrite at https://www.eventbrite.com/e/tequila-dinner-national-margarita-day-tickets-56069521448?aff=ebapi
All attendees must be 21+ with a valid ID.

3) On Saturday, March 2 from 1-3 p.m., Chef Tony Maws invites guests to The Kirkland Tap & Trotter to see (and taste) who can stake claim to the title of Boston’s Best French Fries! The Fry-Off is the third annual year for this charitable culinary competition, hosted by No Kid Hungry, and leading up to the local Taste of the Nation this summer. All proceeds from the “Ultimate Fry-Off” will be donated to the non-profit to help end childhood hunger in America.

Some of Boston’s culinary masters will throw-down the fry gauntlet, serving their best versions of French fries and dipping sauces for a cheering crowd. Attendees have the opportunity to sample all of the fries and crown a “People’s Choice” favorite, and a panel of esteemed judges will select the overall winner.

The competitors are:
Tony Maws--Craigie on Main | The Kirkland Tap & Trotter
Kevin O’Donnell and Michael Lombardi--SRV
Marc Sheehan--Loyal Nine
Mike Pagliarini--Benedetto and Guilia

Tickets are $25/person (kids under 12 are free) and include tastings of each chefs’ fries and accompaniments and two complimentary drinks.
Tickets can be purchased online at https://events.nokidhungry.org/events/boston-food-fights-fry-off/