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) On Monday, April 29, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner paired with selections from Rex Hill Winery (Willamette Valley, Oregon). A legacy winery that has been making elegant Pinot Noir for over 35 years, Rex Hill honors exceptional single vineyards and offering special wines made with only the most careful attention to detail. In 2007, the founders sold Rex Hill to the two families behind A to Z Wineworks. Case production was quickly reduced by almost 80% to refine Rex Hill wines to be of the utmost quality and distinction.

Legal Sea Foods will team up with Rex Hill’s winemaker and founding partner Sam Tannahill to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Rex Hill vineyards. The menu will be presented as follows:

HORS D’OEUVRES
Lobster Fritter, Fried Pickles, Chipotle Aioli
Smoked Salmon Belly Taco, Roasted Salsa, Yuzu Aioli
Jamón Serrano, Olive Tapenade, Crositini
A to Z Wineworks “Bubbles” Rosé, Oregon, NV
FIRST COURSE
Diver Sea Scallop (garam masala, basmati rice, sweet curry butter, pineapple chutney)
Rex Hill “Seven Soils” Chardonnay, Willamette Valley, 2016
SECOND COURSE
Roasted Red Ocean Trout (wild mushrooms, rainbow chard, fennel and chile butter sauce)
Rex Hill Pinot Noir, Willamette Valley, 2016
MAIN COURSE
Pan Roasted Duck Breast (foie gras, celeriac mash, kale claw)
Rex Hill “Jacob-Hart Estate Vineyard” Pinot Noir, Willamette Valley, 2015
Francis Tannahill “The Hermit” Pinot Noir, Dundee Hills, 2013
CHEESE COURSE
Époisses, Boursault, Camembert (cured meat, olives)
Rex Hill Estate Pinot Noir, Willamette Valley, 2009

COST: $125 per person, excludes tax & gratuity
Reservation required by calling 617-530-9397

2) Whether you’re running the big race, cheering on friends and loved ones or a just a fan of carefully executed and decadent carbs, there is something for everyone at Bistro du Midi this Marathon Monday. Executive Chef Robert Sisca is “running” two specials starting Tuesday, April 9 through Monday, April 15. Chef Sisca is a runner himself and is training for a half marathon this spring, with hopes of accomplishing his first full marathon soon!

--Black Pepper Tagliatelle, pine nuts, broccoli rabe pesto, pickled ramps, parmesan - $21
--Whole Wheat Cavatelli, duck Bolognese, apple, feta - $23

For reservations, please call 617-426-7878

3) Sumiao Hunan Kitchen is launching unique, seasonal menu additions that are bursting with the fresh flavors and fiery spices that define springtime and the regional Chinese cuisine. Available on the all-day menu, there are new vegetarian options to start like the Garlic-Flavored Okra, which was added as a result of the popular demand of the existing Stir-Fried Okra with Oyster Sauce and mixes the heart-healthy vegetable with garlic and housemade hot and sour sauce ($10) and the Honey-Sweet Yam with sugar, honey and vinegar ($9).

The menu also introduces a collection of chef-created specials that celebrate some of Hunan’s most popular dishes with modern twists while incorporating the freshest ingredients of the season. Highlights include Fish Balls and Red Dates in Broth made with daikon radish, pork, egg, vermicelli and light cream ($24); Kung Fu Beef Brisket with five spice braised beef brisket, dried crispy red pepper, peanuts and mini red chili ($20); Spicy Chicken Gizzard with pickled bean, mini red, green and banana peppers ($16); and Spicy Shredded Pig Ears served with chive, mini red peppers and dried chili ($16). For lighter options, order up the Springtime Bamboo Shoots with La Rou mixed with light chili soy, mini red peppers and dried chili; the Red Carrot Pot with leek, green pepper, oyster sauce and soy sauce ($16) or the Jade Green Celtuce with garlic, chili pepper and seasoned soy sauce ($18).

For Reservations, please call (617) 945-0907