Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) For April, Kane’s Donuts is bringing the flavors of spring to New England with fresh, local ingredients like blueberries from Maine and chocolate from Somerville, MA-based Taza Chocolate. The April flavors of the month include Honey Blueberry Pie, Reese’s Cup, and Marble Cruller.

The Honey Blueberry Pie Donut is a light and airy yeast dough, bursting with blueberry pie filling, and doused with Kane’s Signature Honey Glaze. The Reese's Cup Donut is a yeast style donut, frosted with a homemade chocolate frosting made with Somerville's Taza Chocolate, topped with Teddie Peanut Butter, a dollop of Kane’s fluffy whoopie pie filling and a piece of a Reese's Cup. The Marble Cruller is a cake style donut layered with Kane’s old-fashioned dough and chocolate dough twisted to form a cruller then dipped in their Signature Honey Glaze.

2) Chef/Owner Will Gilson, Wine Director David Danforth, and the rest of the Puritan & Co. team invite guests to join them for a fun 90's-inspired throwback dinner, the "We Love the 90's," on Thursday, April 28th at 6pm. Paired with six courses of 90's-inspired cuisine, Wine Director David Danforth has curated a rare selection of 90's wines that span the decade. 

The menu will feature:
First Course:
1996 A.R. Lenoble Blanc de Blancs Brut Grand Cru, Champagne, France
“Assiette of nostalgia” featuring Caviar, blini, egg mimosa; tomato water shot glass; pepper-crusted seared rare tuna; smoked salmon terrine
Second Course:
1998 Domaine Zind-Humbrecht Gewurztraminer Vendange Tardive, Goldert, Alsace, France
General Tso’s Sweetbreads with broccoli, rice timable, micro cilantro
Third Course:
1990 Domaine Charlopin "Cuvee Vieilles Vignes" Gevrey-Chambertin, Burgundy, France
Spinach farfalle with sun-dried tomato pesto with basil, parmesan tuile, EVOO
Fourth Course:
1996 Le Cinciole Chianti Classico Riserva, Tuscany, Italy
Duck Confit Napoleon with mushrooms, black truffles, chestnut-foie sauce
Fifth Course:
1995 Domaine Couly-Dutheil "Baronnie Madeleine," Chinon, France (Magnum)
Lamb rack “en crepinette” with tarragon jus, ratatouille, tomato concasse
Dessert:
1991 Souza LBV Port, Porto, Portugal
Molten lava cake with creme anglaise, raspberry coulis, vanilla bean ice cream

The dinner is $250 per person, including food, wine, and gratuity, with tickets available for purchase HERE.