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 Tuesday, January 21, with a reception starting at 6:30pm, Rebel’s Guild invites you to attend a special dinner and wine pairing with Orin Swift Winemaker Dave Phinney. The culinary team has prepared a carefully curated menu of dishes to pair with Orin Swift specialty wines, making for an experience foodies and wine lovers won’t want to miss.

The full dinner menu is as follows:
Rebel’s Rockefeller (Roasted Duxbury Oysters with Creamed Spinach and Smoked Bacon)
Blank Stare
Tots (Crisp House Made Tater Tots Made with Lobster Meat and Maine Potatoes Served with a Side of Bearnaise) Sauce
Mannequin
Roasted Brussels (Brussels Sprouts, Olive Oil, Sea Salt and Chickpeas)
Slander
Twin Chops (Domestic Lamb Chops, Oven Roasted Butternut Squash with Toasted Farro and Black Currant Reduction)
Eight Years in the Desert
Sizzl’n Steak (Seared Sirloin Served Rare with Parsnip Puree, Duxbury Sea Salt and Cracked Pepper)
Mercury
Vanilla Ice Cream with Special Sauce (Second Glance American Whiskey, Spiced Pecan Praline and Candied Cherries)

Tickets are available for $100 per person and can be purchased via Eventbrite. All attendees must be 21+ with a valid ID.

2) For Valentine's Day, consider Forge & Vine in Groton, where Executive Chef Patrick Bassett will prepare special "aphrodisiac" dishes exclusively for the occasion. From starters to desserts, guests will dine on selections like Duxbury Oysters with pomegranate mignonette, green apple, decadent Maine Lobster Carbonara with bucatini, pancetta and brussels sprouts, Local Mushroom Risotto, Wood-Grilled Filet Mignon with caramelized onion agrodolce, bayley hazen blue and fingerling potatoes, Pan Seared Atlantic Halibut with miso, shimeji mushrooms, boy chop & yuzu, and a Black Forest Pavlova for Two with dark chocolates creme.

For wine & spirit enthusiasts, Forge & Vine will also offer a special wine flight highlighting four wines for $24 from Italy, France and South Africa in addition to a special signature cocktail The Love Potion - a combination of Godiva Vanilla Vodka, Creme de Cocoa, Godiva White chocolate liqueur, cream and muddle strawberries.

To make Reservations, please call 978-488-9200

3) Scampo has a new Brunch menu and updated hours, now offering Brunch on Sundays from 9:00 a.m. – 3:00 p.m. The new menu includes items such as the Egg Bowl with Smashed Avocado and Smoked Bacon Spiced Aioli, an Omelet with Lobster, Classic Eggs Benedict with Smoked Salmon, Scampo Bacon Cheeseburger with sweet relish & fries, Waffles with Banana Flambé, and more.

Additionally, each week the menu will feature Lydia’s Sunday Savory Secret Selection, which will be hand-picked by Scampo Chef/Owner Lydia Shire.

To make reservations, please call (617) 536-2100

4) In preparation for the opening of Café Beatrice at Cambridge Crossing, the Puritan & Co. team, led by Executive Pastry Chef Brian Mercury, will host two pop up bakeries that will serve as previews of the forthcoming Café Beatrice. The take out-only café will feature breakfast sandwiches, sweets, and savory bites, such as an Italian Grinder Croissant.

When: Saturday, January 18 and Saturday, January 25
10:00 a.m. – 12:00 p.m. – breakfast sandwiches and sweets
12:00 p.m. – 1:00 p.m. – savory and sweet bites

WHERE: 1164 Cambridge Street, Cambridge, MA (Right next to Puritan & Co.)

5) Encore Boston Harbor has recently launched Encore Cantina, a taco truck that is stationed on the casino floor. The menu features tacos, burritos and burrito bowls, salads and a selection of desserts and treats.

Encore Cantina Menu
Nachos $7
Pickled onion, radish, lime crema, cotija cheese, cilantro, roasted tomato salsa
Add: beef barbacoa $3 | chicken asado $3
Taco Salad $7
Romaine lettuce, crisp tortilla, corn salsa, black beans, pickled jalapenos, queso fresco, buttermilk dressing
Add: beef barbacoa $3 | chicken asado $3
3 Tacos $9
Beef barbacoa – cotija cheese, pickled jalapenos, salsa verde
Chicken asado – marinated grilled and diced chicken, chipolte slaw, fresh cilantro
Vegetable – Portobello mushrooms, caramelized onions, bell peppers, poblanos, roasted tomato salsa
Burrito or Bowl $9
Brown rice, cilantro, borracho beans, queso fresco
Choice of Beef barbacoa | Chicken asado | Vegetable
Meal Deal $12
Tacos | Burrito | Bowl
Side of tortilla chips and choice of beverage
Cupcakes $4.50
Ice Cream (Double scoop) $5