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) Bakes for Breast Cancer is proud to announce over 140 venues are participating in Bakes for Breast Cancer Massachusetts – returning for its twenty-third year, which helps raise funds and awareness for breast cancer research. Bakeries, cafés, pastry shops and restaurants throughout Massachusetts will participate during this year’s fundraiser from Friday, October 7 through Thursday, October 13. Each location will either dedicate 100% of its sales from one of their signature desserts, or 50% of its sales from its entire dessert roster, back to Bakes for Breast Cancer Massachusetts.
Featured locations include Alma Nove, Alta Strada, Brothers Marketplace, Coquette, Fiorella’s, Figs, El Pelon Taqueria, Flour Bakery + Café, Formaggio Kitchen, Kane’s Donuts, Mooo, Nebo, Ned Devine’s, Roche Brothers, Rowes Wharf Sea Grille, Sorellina, Tatte, Beehive, Tip Tap Room and Yvonne’s.
“We are on a mission to end breast cancer for good, one sweet treat at a time,” said Bakes for Breast Cancer Founder Carol Sneider. “We’re excited to see how Bakes keeps evolving, and we’re beyond grateful for our partners to support us even during these tough times so we can help eradicate breast cancer once and for all.”
Since its inception in 1999, Bakes for Breast Cancer has raised over 2 million dollars. Proceeds raised will benefit the nonprofit breast cancer organization Bakes for Breast Cancer which will support the research of Dr. Rachel Freedman. Dr. Freedman’s clinical trials will focus on treatment for older breast cancer patients, an area of research that has been vastly under subsidized.
2) Bonde Fine Wine Shop, a boutique wine and accessory store located in the heart of Harvard Square, launched the October Event’s lanes list for its weekly wine tasting series featuring both the continuation of "Chef’s Table: Pairing American Wines with International Cuisine” and tastings focused on Pinot Noir and understanding biodynamic wines. Owner and sommelier Bertil Jean-Chronberg will collaborate with some of Cambridge's chefs and educate participants on how to best pair worldly cuisines with American wines.
The Fall 2022 wine pairing program will occur weekly on Wednesdays, from 7-9 p.m. at the shop’s Church Street location through Wednesday, October 26, and continue in November and December. The cost for each October tasting is $85 per person. In a friendly and sociable atmosphere, individuals will have the opportunity to meet and taste the cuisine of the guest chefs and have the chance to learn and experience the perfect food and wine pairings from host and sommelier Bertil Jean-Chronberg.
“We truly value the importance of community and opening our doors to all patrons interested in broadening their horizons when it comes to wine learning,” said Bertil Jean-Chronberg, owner and founder of Bonde Fine Wine Shop. "Events occurring this fall portray the intricacies of pairing American wine with such diverse food, and we look forward to educating individuals alongside Cambridges most talented chefs."
October: On October 12, the culinary series resumes with guest Chef Brian Kevorkian of Harvard Square’s Source Restaurants. Participants will learn to pair American wines with an asortment of styles of wood-fired Neapolitan-style pizzas. Week three, Oct. 19, will entail an evening enjoying new American dishes from Chef Conor Dennehy of Cambridge’s Talulla Restaurant, and the month will conclude (Oct. 26) with a tasting focused on understanding and enjoying biodynamic wines from American winemakers.
November: The Wednesday wine tastings will continue in November weekly, excluding Nov. 23 The first Wednesday event, Nov. 2, will focus on renowned women winemakers across the United States. The following week, Nov. 9, will feature a night of natural wine and fermented foods hosted by Bertil Jean-Chronberg with guest Chef Eric Cooper from Cambridge’s Forage Restaurant. The third week, Nov. 16, will be themed around learning how to pair wines with the broad array of dishes on the Thanksgiving table, and after taking a pause before the holiday, Bonde will conclude the month of November, Nov. 30, with a tasting of Champagne method sparkling wines from U.S. sparkling winemakers.
December: The series’ final month will host two wine tasting classes, Dec. 7 and Dec. 14. The first week, Dec. 7, will entail a chocolate-centric wine tasting with Cabernet Sauvignon and dessert wines such as port. Bonde Fine Wine Shop will finish the calendar year, Dec. 14, with a festive finale, a Chardonnay-themed tasting.
3) Ian Calhoun, the owner of 80 Thoreau, located in Concord, has named Scott Ryan its new executive chef.. It’s a celebratory homecoming of sorts for Ryan, a Danvers native who studied at Johnson & Wales University in Rhode Island and previously worked at Boston's Harvest and Sofra restaurants.
In 2014, Ryan left New England and was named executive chef at Mockingbird Hill in Washington, DC. He also worked alongside James Beard Award winners: Pastry Chef Claudia Fleming at Long Island’s renowned North Fork Table and Inn and Chef Alon Shaya at Safta restaurant in Denver, Colorado.
“80 Thoreau represents a return home to Massachusetts and a return to family,” says Ryan. “I'm excited to be back in New England—particularly at 80 Thoreau, where they only use the best of the best local ingredients. I look forward to continuing that tradition along with adding some international treats and tricks I learned cooking in DC, New York, and Denver.”
Ian Calhoun, stated, “He has the resume and expertise that reflect our commitment to offering our guests a culinary experience of the highest level, I’m convinced Scott will inspire all of us to make a great restaurant even greater.”
Ryan’s inaugural menu at 80 Thoreau will include pan-roasted chicken with corn, peppers, radicchio, and buttermilk dressing; grilled prime rib strip loin with tomato, sherry, toasted garlic, pimenton, and potatoes; and seared fluke with corn veloute, chanterelles, red pepper, and basil. The menu, which reflects the seasonality of New England, will change monthly to take advantage of the freshest produce.
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