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) Boston Harbor Hotel Chef and founder of the Boston Wine Festival, Daniel Bruce is continuing the celebrated traditions of the Boston Wine Festival through the month of April with a special Wine Wednesday dinner series. Chef Daniel Bruce, alongside Sommelier Ben Oram, will welcome guests for a special Wine Wednesday dinner series at Meritage Restaurant + Wine Bar, featuring four thematic events: Tour of Chile (April 3), Rosé Soirée (April 10), Spring Bounty (April 17) and Willamette Pinot (April 24)

The Wine Wednesday dinner series takes place in Meritage’s second floor dining room, featuring sweeping views of Boston Harbor. Each dinner runs from 7:00 p.m. to 10:00pm.

The full menus for the April Wine Wednesday series at Meritage Restaurant + Wine Bar are as follows:

TOUR OF CHILE, APRIL 3
FIRST COURSE
Amberjack Crudo, toasted Marcona, pink grapefruit, micro greens
Emiliana Natura Chardonnay
SECOND COURSE
Blackberry Glazed Roast Duck Breast, melted spring green onions
Concha y Toro ‘Terrunyo’ Carmenere
THIRD COURSE
Cocoa and Crushed Fennel Rubbed Organic Hanger Steak, pureed purple potatoes, rapini greens
Errazuriz Don Maxamino
FINALE
Tres Leche Cake, coconut, mango, passionfruit

ROSÉ SOIRÉE, APRIL 10
FIRST COURSE
Flash Smoked Sea Scallops, sunchoke chips, rose aioli
Villa Viva, Cote de Thau, Languedoc
SECOND COURSE
Maine Lobster Tempura, sweet pea pureé, micro red mizuna
Center of Effort Rosé of Pinot Noir
THIRD COURSE
Rabbit Cannelloni, Idiazabal cheese sauce, fava leaves
Gramercy Cellars ‘Olsen Vineyard’ Columbia Valley WA
FINALE
Vacherin, raspberry, ginger, rose gel

SPRING BOUNTY, APRIL 17
FIRST COURSE
Grilled Jumbo Asparagus, crispy prosciutto, lemon sauvignon blanc hollandaise
Concha y Torro Terrunyo Sauvignon Blanc
SECOND COURSE
Pan Roasted Jumbo Flounder, spring white honey mushroom, apples, wild leeks
Chappellet Chenin Blanc
THIRD COURSE
Cracked Black Papperdelle, sweet peas, duck prosciutto, tendrils
Lafarge, Fleurie, Beaujolais
FINALE
Spring Dug Parsnip Cake, grapefruit, cream cheese, fennel

WILLAMETTE PINOT, APRIL 24
FIRST COURSE
Char Seared Yellow Fin Tuna, blackberry syrup, smoked toi mui
Eola-Amity Hills (Neika Soil)
SECOND COURSE
Wild Mushroom Soup, crispy maitake, shaved fennel
Ribbon Ridge (Willakenzie Series)
THIRD COURSE
Wood Grilled Lamb T Bone, roasted Romanesco, sunchokes
Dundee (Jory Soil)
FINALE
Rhubarb Pavolva, strawberry, black pepper, candied orange

Tickets for each dinner in the Wine Wednesday series can be purchased on Eventbrite for $120 per person (including tax and gratuity). For tickets, please visit https://www.eventbrite.com/e/wine-wednesday-series-at-meritage-restaurant-wine-bar-tickets-59051133530.
This is a 21+ event.

2) Join Executive Chef Steve Zimei and the team at Chopps American Bar and Grill for a special wine dinner featuring Paul Hobbs Winery hosted by owner Matt Hobbs. Paul Hobbs Winery has seven estate vineyards in the most acclaimed regions for growing pinot noir, chardonnay, and cabernet sauvignon.

On Wednesday, April 3rd starting at 6:30 pm, join winery owner Matt Hobbs and the team at Chopps for a three-course prix fixe menu paired with varietals from the most distinctive sites in the Russian River Valley, Sonoma Coast and Napa Valley.

The full menu for the evening is as follows:
RECEPTION
Chef’s Selection of Passed Hors d’oeuvres
2016 Chardonnay Paul Hobbs, Russian River, California
FIRST COURSE
Pan Roasted Atlantic Halibut (red quinoa, baby bok choy, pinot noir butter)
2016 Pinot Noir Paul Hobbs, Russian River, California
ENTRÉE
Grilled Coffee Spiced Filet Mignon (celery root puree, broccoli rapini, salda verde)
2015 Vino Cobos Malbec ‘Bramare’, Luján de Cuyo, Argentina
Vs.
2016 Vino Cobos Red Blend ‘Cocodrillo’ Mendoza, Argentina
DESSERT
Flourless Chocolate Cake (bittersweet chocolate, raspberries, ganache, hazelnuts)
2014 Paul Hobbs Cabernet Sauvignon, Napa, California

Seats are available for $90 (including tax & gratuity). For reservations please call 781-221-6684 or purchase on Eventbrite at https://www.eventbrite.com/e/paul-hobbs-winery-wine-dinner-tickets-58375703300.

3) Scampo Chefs Lydia Shire and Simone Restrepo have put an Italian spin on traditional lunch favorites with the new Scampo “Short on Time” Lunch Prix Fixe Menu that newly launched. The menu is $25 and includes three courses:

Choice of starters
--Baby iceberg salad avocado, sundried tomato & pancetta vinaigrette
--Prosciutto & mozzarella w/ shaved green asparagus salad.. cassis dressing
Choice of main
--Pea & mint ravioli w/ butternut squash butter sauce.. crispy radish salad
--Veal scaloppini w/ gorgonzola dolce risotto.. arugula & brown butter, walnuts & sage
Choice of dessert
--Lydia Shire’s tiramisu
--Scampo fruit sorbet

WHEN: Mondays through Fridays, 11:30 a.m. – 2:30 p.m.
For reservations, please call (617) 536-2100