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1) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard?
Ken Zuckerman, the "Mustard Maestro," will be teaching a one-night course through Arlington Community Education on Wednesday, May 29, from 7-9pm. Ken is the Head of Marketing for a local artisanal food distributor and a passionate devotee of all things vinegary & fermented. He's also on the board of the National Mustard Museum in Wisconsin, which sports a collection of over 6800 mustards, and which for the past 30+ years has conducted the Worldwide Mustard Competition featuring 500 entries facing off in 19 different categories.
The description of the class: "Ever marvel at the many kinds of mustard, in so many colors, consistencies, and flavors? There is literally a mustard to please every taste and palette. We’ll try a dozen varieties paired with a wide array of mustard’s perfect accompaniments—cheeses and cured meats. Taste the difference between Pommery and Dijon, deli style vs. spicy brown, Bavarian vs. British, and coarse-grained vs. whole seed. Get a detailed overview of the history of mustard, how it is grown and processed, what makes it hot or not, its many nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture."
The class will also feature a wide array of mustard’s perfect accompaniments--namely cheeses and cured meats. There is literally a mustard to please every taste and palette, even if you think mustard is not for you.
The cost of the class is $49 per person, and Ken's remuneration is being entirely donated to the National Mustard Museum. To register for the class, go HERE.
Abe & Louie’s: Back Bay steakhouse will be dishing out a quintet of specials in addition to shaking up two cocktail features. To start, there’s Deviled Eggs with Kaluga Amur caviar ($25) as well as a chilled Asparagus Vichyssoise with crème fraîche and crispy leeks ($13). For entrees, there is Roasted Rack of Lamb with fingerling potatoes, butter-braised radish, baby carrots and rosemary au jus ($57) in addition to pan-seared halibut with lemon poppyseed gnocchi, fava beans and spring onion soubise ($59). The dessert feature is a Limoncello Raspberry Cake with raspberry compote and vanilla ice cream ($12). Cocktail pairings include Bunny Punch with Grand Marnier, sangria and sparkling wine ($17) and Spritz of Spring with cava, St-Germain, elderflower tonic and lemon juice ($16). For reservations, call (617) 536-6300.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
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