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) To celebrate the start of fall, Tonno Wakefield and Tonno Gloucester are hosting a fall Harvest Dinner featuring Piedmont wines from Beni di Batasiolo with a six-course seasonal pairing menu. The dinner will be held at Tonno Gloucester on September 23, at 6pm, and Tonno Wakefield on September 25, at 6:30pm.

The six-course menu offerings include:
Reception: Breadsticks with extra virgin olive oil; paired with 2023 Batasiolo Gavi
First Course: Pumpkin soup, parmesan croutons, and fried sage; paired with 2021 Batasiolo Barbera d’Alba
Second Course: Porcini Risotto topped with shaved black truffle; paired with 2020 Batasiolo Langhe Nebbiolo
Third Course: Chestnut Ravioli with pulled duck, brown butter and marscapone; paired with 2020 Batasiolo Barolo
Fourth Course: “Brasato Di Barolo” Braised Beef, Barolo wine, cipollini onions, carrots, celery, and gorgonzola mashed potatoes; paired with 2013 Batasiolo Barolo Bofani
Dessert: Gianduja Budino

To reserve a spot for dinner, please visit Tonno Gloucester’s Resy and Tonno Wakefield’s Resy. Tickets are $150 per person and include tax and gratuity.

2) Join InterContinental Boston’s Matria for the Two Chefs. Two Cities. One Table, a four-course dining experience curated by InterContinental Boston’s Chef De Cuisine, Jeffrey Bianchi, and InterContinental Seattle’s Chef, Eden Guillermo. This special dinner will feature a menu highlighting fresh ingredients from Italy’s Piedmont region, complemented by local inspirations and flavors from both Boston and Seattle.

The curated menu begins with Dungeness Crab & Cream Croquette, paired with Washington apples, fennel, and tomato coulis. The second-course presents Beet Cured Salmon Gravlax, served with shaved baby carrots, citrus purée, crisp kale, and avocado mousse. The main course, savor a Bone-In Black Truffle Short Rib with smoked butternut squash purée, broccolini, and shaved black-truffles. To finish the evening on a sweet note, indulge in Fall Apple Focaccia Bread Pudding, made with caramelized apple, ricotta, vanilla gelato, and caramel sauce.

Seatings are from Thursday, October 9 - Saturday, October 11, from 5pm-9:30pm. 

Cost: $99 per guest | +$60 optional 4-wine pairing | +$40 optional non-alcoholic 4-wine pairing (excludes tax and gratuity).
Reservations: Space is limited, to reserve a seat, visit Resy.