Thursday, April 28, 2022

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.
******************************************************
1) Due to the complications of the Covid pandemic these last couple of years, New England’s Outdoor Living and Culinary ShowUtopia – is postponed until early November 2022. Utopia’s partners at Massachusetts Horticultural Society (MHS) are hosting a slimmed-down version of Utopia, appropriately-titled Micro-Topia, at the Garden at Elm Bank on Friday, May 6th and Saturday, May 7th, from 10am-8pm each day. 

There will be cooking demonstrations with Chef Evan Hennessy along with Brian Poe of TipTap Room, Crane River Cheese Clube and Parish Café. There will also be food trucks scattered throughout the premises, a book signing from local mixology influencer and cocktail blogger, Katie Stryjewski of @Garnish_Girl fame, and dozens of vendors showcasing their locally-crafted goods which will be available for sale that day. MHS experts will also conduct gardening classes over the two days, and two tiny houses will be on display in the Garden at Elm Bank courtesy of TinyHouse.com.

Where: The Garden at Elm Bank, 900 Washington Street, Wellesley, MA 02482
More Info: Tickets are $20 for each day and can be purchased at https://www.utopiaseaport.com/ Children under 12 are free.

2) Somerville’s neighborhood watering hole, R.F. O’Sullivan & Son, is celebrating its return by debuting the “Early BURG Special” for the month of May. Available weekdays from 4-6pm, the “Early BURG Special” prices each of R.F.’s nine signature burgers at just $10 each, a savings of $4-$6 on each burger. 

The hand-formed patties – seasoned and grilled – cover more classic preparations like The Celtic with lettuce, tomato, onion, bacon, pickles and American cheese; BBQ with bacon, onion rings, pickles, bourbon BBQ and cheddar; Bloody Mary with tomato, onion, bacon and sriracha; The Pub with lettuce, onion, tomato and mayo; and Mushroom & Swiss with horseradish pepper sauce. 

Twists on the basic burger are seen in The Greek with lettuce, tomato, onion, tzatziki, roasted red pepper and feta; Don’t Poke the Bear with bacon, maple bacon glaze, fried egg and cheddar; Bacon & Blue with crumbled blue cheese, lettuce, tomato and mayo; and The Impossible, a plant-based patty topped with lettuce, tomato, onion and pickle.

No comments: