Thursday, June 20, 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) Bright flavors and colors embody the essence of RUKA, where Peruvian, Japanese and Chinese staples feed the culinary and cultural curiosities of gourmands and travelers alike who pass through Downtown Crossing. This summer, RUKA is incorporating New England’s freshest catches into its sushi offerings and taking over Lolita Cocina & Tequila Bars’ waterfront patio.

Summer Sushi Rolls: COJE Culinary Director Tom Berry has created four seasonal sushi rolls which will be featured all summer long on RUKA’s menu. A celebration of New England cuisine at its peak, Berry’s culinary passions are reflected in these lively mashups of Japanese ingredients with iconic New England fare.
--Clam Shack (Fried Ipswich clams, kimchee slaw + tartar sauce, avocado, lemon soy paper) $22
--Spicy Lobster (Grilled Portuguese chouriço, baby corn, sesame avocado, huancaína sauce) $21
--Garlic Shrimp (Grilled pineapple, avocado, crunchy garlic, hot sesame, lemon-soy butter) $17
--Sunflower (Summer fluke, marinated zucchini, avocado, zesty yuzu vinaigrette, sunflower seeds) $18

Patio Takeover: On Wednesday, July 10th from 4pm to 7pm RUKA will take over Lolita Cocina & Tequila Bar’s Fort Point patio. The sibling restaurant of Lolita and Yvonne’s is making its outdoor debut serving a curated selection of RUKA’s menu, including new summer sushi rolls, garlic and chicken fried rice, Asian-style tacos, and signature cocktails. A DJ will be spinning during this kickoff to summer patio party, COJE-style.

2) Learn the art of pastry with Grill 23 Executive Pastry Chef Valerie Nin. On Saturday, July 13, starting at 11am, guests are invited to participate in an intimate two-hour class where you'll learn how to make your own shortcake biscuit from start to finish, as well as summer fruit compote, jam and macerated berries. Then, guests will enjoy their creations with tea or coffee during a Q&A with Chef Val.

Guests will make their own dough and customize the cake flavor with a variety of ingredients, including citrus zest, poppy seeds, herbs and Earl Gray tea. After, Chef Val will teach the class how to make an array of shortcake toppings including macerated strawberries, peach compote and blueberry jam. Finally, guests are invited to enjoy their composed dessert with coffee, tea, espresso or a non-alcoholic beverage during a Q&A with Chef Val. Alcoholic beverages will be available for purchase.

Tickets are $75 per person. For Reservations, go to

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