Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Chef Will Gilson of Puritan & Company and Chef Steve “Nookie” Postal of Commonwealth invite guests to join them on Sunday, August 7, from 11am-4pm, for a Commonwealth “Sunday Slam Summer Brunch Pop-Up. ” Gilson and the Puritan team will be serving up an epically delicious “Shore-to-Shore Pop-Up” menu on Commonwealth’s Kendall Square patio.

The North Shore and South Shore-themed menu, priced a la carte, will include the following items:

North Shore:
Roast beef 3-way sandwich
Fried Clams
Baked Oysters
Grilled Italian Sausage

South Shore:
Bar Pizza (cheese, pepperoni, or veggie available)
Fried Scallop Roll
Stuffies (stuffed clams)
Corned Beef Sandwich

Sides:
Grilled Corn-on-the-Cob with honey butter
Low-Brow Caesar Salad

For Reservations, please call 617-945-7030

2) In celebration of the 7th Annual Kiehl’s LifeRide for amfAR, Kiehl’s President Chris Salgardo and amfAR CEO Kevin Robert Frost, along with a crew of celebrity riders, will arrive in Boston on Wednesday, August 10, from 11am-12pm, for a special event at the Kiehl’s store on Newbury Street.

The event is free and open to the public and will consist of meet & greets with the riders, complimentary skincare treatments, music from local artists and small bites from Alden & Harlow and Waypoint Chef/Owner, Michael Scelfo. To continue this spirit of local giving, for the first time ever, Kiehl’s will be donating $5,000 to AIDS Action Committee of Massachusetts in an official on-site check presentation.

Kiehl’s LifeRide for amfAR is an annual multi-day, multi-state charity motorcycle ride to raise funds and awareness for amfAR, one of the world’s leading non-profit organizations dedicated to finding a cure for AIDS. This year’s 11-day ride will kick off in Kiehl’s hometown of New York City on August 3rd, with stops in Long Island, Hartford, Provincetown, Boston and ending in Philadelphia on August 13th.

Follow the journey and join the conversation by using #LifeRide7

WHO:
Michael Scelfo, Chef/Owner of Alden & Harlow and Waypoint
Chris Salgardo, President, Kiehl’s USA
Kevin Robert Frost, CEO, amfAR, The Foundation of AIDS Research

And fellow LifeRide for amfAR participants:
Scott Patterson – Actor, known for TV series “Gilmore Girls”
Theo Rossi – Actor, known for TV series “Sons of Anarchy”
Gilles Marini – Actor, known for TV series “Brothers & Sisters” and “Dancing with the Stars” and the film “Sex and the City”
Grant Reynolds – Host, “What Could Possibly Go Wrong?”
Teddy Sears – Actor, known for TV series “Masters of Sex”
Millissa Sears – Actress, known for TV series “The Mentalist”
Anthony Carrino – Host, “Kitchen Cousins”
Ben Cohen – World Cup Rugby Champion

Every customer who visits Kiehl’s on Newbury St. on August 10th will receive a 15% discount on all purchases, with the exception of charitable products and value sets. Kiehl’s will donate that 15% to amfAR, up to $125,000.

The cure is in your hands: 100% of net profits from the sale of Kiehl’s Limited Edition Ultimate Strength Hand Salve, a jumbo size of the brand’s classic formula ($28.50), up to $25,000, will benefit amfAR.

3) On Saturday, August 27,, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Boston’s chef, restaurateur and “Top Chef” finalist Tiffani Faison of Tiger Mama and Sweet Cheeks Q, to the North Shore for a complimentary tasting of her BBQ and biscuits which will be paired with their robust red wine blends and exclusive small batch bourbon.

Tiffani Faison is an American chef, restaurateur, culinary consultant and television personality who rose to fame after her stellar performance on Bravo’s “Top Chef” series. Recently named “Best Chef of 2016” by Boston magazine, Tiffani spent much of her childhood in the South, which inspired her first restaurant, Sweet Cheeks Q. In 2011, Sweet Cheeks Q took Boston’s Fenway neighborhood by storm with delicious Southern-style food and inspired cocktails served in a welcoming, family-style space. Sweet Cheeks has been awarded “Boston’s Best Barbecue” by both Boston Magazine and The Improper Bostonian and featured in Food & Wine, Forbes, Travel & Leisure, CBS’ “The Dish,” NBC’s “The Today Show,” People, and The New York Times, to name a few. In 2015 Tiffani opened her newest concept, Tiger Mama, which is located just steps away from Sweet Cheeks on Boylston Street, featuring playful interpretations of Southeast Asian-inspired dishes set in a funky, transporting space.

All afternoon, the staff at The Wine ConneXtion will be pouring samples of robust red wine blends and specialty bourbons from their BackRoom which will complement signature BBQ dishes that will be prepared onsite by Tiffani Faison herself. As guests sip on summer’s savory spirits and bold blends, they will have the chance to meet Tiffani and try her famous Southern-style eats, including her excellent biscuits.

Tasting is complimentary. Walk-ins welcome all day, must be 21+.

4) Chef/Owner Michael Schlow and the Tico Boston team invite guests to celebrate summer on their patio with a special “keep calm and summer on” party. On Monday, August 8th, Tico will host a “keep calm and summer on” patio party featuring boozy build-your-own sundaes, complimentary chips and guac, and beats by Dj Dolo.

The sundae bar will be available from 5 p.m. onwards will offer a selection of ice cream flavors infused with homemade vanilla bean-infused Ketel One vodka and a variety of unlimited toppings for $15.

Ice cream flavors will include:
Mint Chocolate Chip
Vanilla
Chocolate.

Sundae toppings will include:
Oreo
Strawberries
Sprinkles
M&M’s
Fudge
Caramel sauce
Whipped cream
Cherries
Mini Twix

In addition to the build-your-own boozy sundae bar, complimentary chips, guacamole, and salsa will be provided. DJ Dolo will also be spinning beats on the patio from 7 p.m. to 10 p.m.

For reservations, please call (617) 351-0400

5) $1 Oysters, all week long! Starting August 1, Bar Boulud, Boston is making oysters more affordable. As a permanent addition to their menu, they will now serve freshly-shucked Malpeque oysters from Prince Edward Island for just $1 from 2pm-6pm, Monday through Friday, in the bar, lounge and terrace areas of the restaurant. With most places offering oysters for $2-$3 per oyster, if not more, this is a nice bargain, especially as it isn't a temporary special. Get your brine on & order some oysters with a nice chilled Rosé wine.

6) And more Oyster joy! Saloon, in Davis Square, is now serving up new oyster-themed specials available through Labor Day. Dubbed “Mollusk Madness,” executive chef Shayne Nunes will be shucking $1 oysters from local waters served with classic cocktail sauce and a red wine mignonette. (Saloon’s delicacies of the sea normally are priced at $15 for a half-dozen and $30 for a dozen.)

To complement the blissful brininess of the bivalves, the beverage team will shake up a specialty cocktail, Mother of Pearl, made with Scotch, lemon, Combier, St-Germain and Amaro Averna ($10).

WHEN: Available daily through September 5 from 5:00pm-7:00pm

7) Are you up for a mighty Burger Challenge? In honor for the 2016 Olympics, A&B Burgers, one of my favorite burger spots, is bringing back their "Challenge Burger" from August 5th-August 21st. This Triple stacked, fully loaded burger weighs in at nearly 2 LBS. Wow!

What will you find on this Burger? Three Beef Patties, three layers of American Cheese, 3 Fried Eggs,  3 layers of Pickles, 3 layers of Haystack Onion Rings, Arugula, and AB Sauce (creamy feta, garlic base, aji amarillo deliciousness). All stacked between a Brioche Bun. And it only costs $21! That is a real bargain for such an enormous burger.

Anyone who is willing to accept this challenge will be timed and in the running for a Gold, Silver or Bronze medal. Winners will be announced on August 22nd and given an A&B gift bag.

So who wants to come with me and attempt this challenge? How fast can you devour this huge burger?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Opening on Saturday, May 30, the new BISq (Bergamot Inman Square) is coming to Inman Square. "BISq will focus on eclectic small plates, an innovative charcuterie program and a compelling beer and wine list selection."  The team behind Bergamot, one of my favorite restaurants, is introducing this 49-seat restaurant which will also feature two bars; one with a charcuterie bar and the other a beverage bar.

BISq and Bergamot’s Wine Director, Kai Gagnon, has created a thoughtful and inventive wine and beer program to perfectly compliment the diverse cuisine that will be developed by BISq Executive Chef Dan Bazzinotti. Chef Bazzinotti will oversee the kitchen at BISq as the Executive Chef with Chef/Owner Keith Pooler also sharing his time between both locations.

Kai plans on utilizing his sabrage skills at BISq on certain nights to commence service. The featured wines that Kai will be including on the wine list include those of Northern France, Germany and Austria. A majority of the wine list will focus on the Loire Valley.

The BISq menu which has been created by Bazzinotti includes small plates with a focus on his charcuterie program. Some of the charcuterie menu highlights will include: creole calf liver mousse, chicken rillettes, kabanosy, and betty’s mazzafegati.  Some of the menu standouts include: lemon corzetti, lamb ribs, green gazpacho, grilled nectarines, and creole beignets.

The dessert menu, prepared by Bergamot Pastry Chef Kelcey Rusch, will have a daily selection of individual trifles. There will be three options nightly- one with chocolate, one with fruit (such as the orange-vanilla pudding with ramazotti soaked cake and toasted almonds) and one that has an eggy base.

“After five very successful years of operating Bergamot, my team and I were ready for another challenge. I am so grateful for such a talented and creative group that surrounds me, and I want to make sure that they are always able to grow and broaden their capabilities while they are part of my team,” said Pooler. “That is why we created BISq together. It showcases Kai’s passion for wine and beer, Dan’s expertise with Charcuterie, and it offers Servio another opportunity to lead the front-of-the-house staff and engage new guests.”

.I'm very much looking forward to checking out BISq.

2) The Legal Sea Foods in Cambridge’s Charles Square is lining up special summer eats, from June to August, at its expansive al fresco Terrace Bar situated in front of the Charles Hotel.

June: All You Can Eat Fish Fry
--Crispy Fried Haddock - French fries and cole slaw ($18)
July: All American Hot Dog Bar
--One Dog ($5)
--Three Dog Sampler Board ($15)
--Sonora “Bacon Wrapped a la Plancha” - grilled onions, tomatoes, jalapeño relish
--Chicago Vienna Beef Dog “Dragged Through the Garden” - tomato wedge, piccalilli, pepperoncini, dill pickle, mustard
--New Jersey Thuman’s Dog "Ripper Style" - crispy fried "rutts style" relish, steamed bun
--NY Sabrett All Beef Hot Dog - sauerkraut, sweet onions in tomato, brown mustard
--Rhode Island Little Rhody Brand "Hot Weiner" - diced onions, meat sauce, yellow mustard, steamed bun
August: Souped Up Gazpacho Bar
--One cup ($6)
--Gazpacho Trio ($15)
· Red - tomato w/ veggies and tortilla strips
· Green - cucumber, Greek yogurt, avocado
· Yellow - cantaloupe, crème fraîche, EVOO
· White - almonds, sherry vinegar, grapes
Toppings ($3 each)
· Sweet Maine Crab Meat
· Pickled Texas Shrimp
· Squid Escabeche
· Saffron Poached Mussels
· Cajun Flaked Salmon
· Pickled Papaya
· Mango Salsa

3) On Tuesday, June 16, at 6:30pm,  Legal Sea Foods in Park Square will host a wine dinner with Leeuwin Estate. Leeuwin Estate is one of the founding wineries of the now famous Margaret River district of Western Australia. In 1972, legendary Napa Valley winemaker, Robert Mondavi, first identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan who founded Leeuwin Estate in 1974. Maintaining a team of highly skilled and dedicated winemakers, Leeuwin Estate is currently under the direction of two generations of the founding family and continues to churn out world-class wines with distinct flavors.

Legal Sea Foods will team up with Leeuwin’s Joint Chief Executive, Simone Furlong, to host a four-plus-course dinner paired with his selections from the Leeuwin Estate vine. The menu will be presented as follows:

HORS D’OEUVRES
Oysters on the Half Shell, Melon Granita, Grapefruit Pearls
Foie Gras Torchon, Brioche Toast Points, Peach Jam
Tempura Cauliflower Florets, Citrus & Cilantro Marmalade
Leeuwin Estate “Art Series” Sauvignon Blanc, Margaret River, 2013
FIRST COURSE
Butter-Poached Turbot Fillet (Confetti Cous Cous Salad, Lemon-Dill Gremolata)
Leeuwin Estate “Siblings” Sauvignon Blanc Semillon, Margaret River, 2012
SECOND COURSE
Grilled California Wild King Salmon (Grilled Mango Salsa, Sultana & Cashew Rice Pilaf)
Leeuwin Estate “Prelude Vineyards” Chardonnay, Margaret River, 2011
Leeuwin Estate “Art Series” Chardonnay, Margaret River, 2011
THIRD COURSE
Beef Bourguignon (Yukon Gold Pearl Potatoes, Fried Ramps)
Leeuwin Estate “Prelude Vineyards” Cabernet Merlot, Margaret River, 2007
Leeuwin Estate “Art Series” Cabernet Sauvignon, Margaret River, 2008
CHEESE COURSE
Private Stock Cheddar, Aged Gouda, Manchego (Toast Points, Raspberry-Thyme Jam)
Leeuwin Estate “Art Series” Shiraz, Margaret River, 2011

COST: $85 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9397

4) On Wednesday, June 10, from 6:30PM to 8:30PM, the Wine ConneXtion, located in North Andover, invites guests to explore the tastes of American bourbons and whiskeys, at its complimentary “All American Spirits” tasting. At this special tasting the experts at The Wine ConneXtion will be pouring a selection of upscale American bourbons and whiskeys barreled in the USA including one from Boston’s own backyard. Names such as Whistle Pig, Eagle Rare and South Boston Irish Whiskey are just a few of the great spirits to be poured at this tasting.

Tastings are complimentary and open to the public, 21+ only. I was at their last whiskey tasting and it was an excellent event with plenty of delicious whiskey available to sample. This event should be just as good so check it out.

5) After 17 years in business, Chef/Owner Deborah Hansen of Taberna de Haro, in Brookline, has decided to open on Sundays. She will serve Brunch every Sunday from 12pm-4pm and then their regular menu from 4pm-8pm. Brunch sounds like a great idea and the menu is very compelling.

Some of the highlights of their Brunch menu include:

Churros y chocolate $10
Long fritters & thick hot chocolate
Beicon y huevos $12
Thick bacon, fried eggs, fries, griddled tomato, and thick toast
Revuelto de gambas y ajetes $12
Scrambled eggs with pickled green garlic shoots & shrimp
Migas y orejas $15
Spanish hash with chorizo, fried eggs and griddled pig ears
Huevos rotos $12
Olive oil-fried potatoes with broken fried eggs and diced jamón ibérico
Plato combinado $16.5
Marinated pork loin, fried eggs, fries
Tabla catalán $16
Thick toast, grated tomato, garlic cloves, exceptional Catalán olive oil, fuet (hard Catalán sausage), garrotxa cheese (cured goat), roasted red peppers
Tabla madrileña $15
Tortilla española, jamón serrano, manchego cheese, sliced tomato, warm baguette with olive oil - make a bocadillo!
Paella y fuente de ensalada $40
Today’s paella, preceded by a big salad (serves 2-3)

6) Chef Jacky Robert, French-born and often considered a standard-bearer for French cuisine, recently sold his shares in Petit Robert Bistro and is bringing his enthusiasm and experience to a new venture. He has partnered with Ms Sam Sosnitsky, owner of Pierrot Bistro, a Beacon Hill restaurant, and on Monday, June 1, the pair plan to to re-christen the lower Cambridge Street space Ma Maison Jacky Robert.

For Robert, it’s a homecoming of sorts, as he acted as consulting chef when Pierrot Bistro opened in 2004. Chef Robert promises that the menu at Ma Maison Jacky Robert will remain faithful to the precepts of classic French cuisine, while injecting an occasional element of surprise.

Debut Menu Items:
Gazpacho with Shrimp $8
Uncle Lucien’s Country Pate’ $8
Romaine Hearts with Cherries, Walnuts & Roquefort $12
Boston Celtics Salad: 4 green vegetables and seared red tuna $17
Pan-Seared Foie Gras with Apple Tatin and Rhubarb Gastrique $19
Grilled Wild Salmon with Ratatouille $20
Braised Short Ribs Bourguignon $19
U10 Scallops with Pea Risotto $20
Double Lamb Chops $20
Plats du Jour will include: sweetbreads, lamb stew and Tripe Provencal

7) On June 3, starting at 6:45-pm, Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Wine Director Peter Nelson and the restaurant’s team pay homage to Umbria’s wines from the “Green Heart of Italy” in the next installation of “Wine Wednesdays.” Wine Director, Peter Nelson, is working with Mise Imports to select six Umbrian wines to feature at the next wine dinner on Wednesday, June 3. Umbria is known as “il cuore verde d’Italia,” the green heart of Italy.

I was at their last wine dinner and it was an exceptional time, with lots of great food and wine. This event also should be equally as good.

The Umbrian wine dinner will include a multi-course meal, paired with each wine, prepared by chef de cuisine, Alex Saenz. The wines featured at the Umbrian Wine Dinner include:

2013 “Pigro delle Sorbe” Bianco
2013 “Terre dei Preti” Bianco
NV Rossa da Tavola
2012 Sagrantino “Il Forestiero”
2012 Sangiovese “Le Cese”
2008 Sangiovese “Selezione le Cese”

Cost: $95 plus tax and gratuity
For Reservations, please call (617)-615-6195

8) On Wednesday, June 3, at 6:30pm, experience some of Hell’s Kitchen’s famous (perhaps more aptly put, infamous) plates as Chef Brendan Pelley, of Zebra’s Bistro and Wine Bar in Medfield, cooks and dishes on his Hell’s Kitchen Experience. Chef Pelley didn't win but I'm sure he has plenty of fun stories of his experiences.

The Hell’s Kitchen Dinner Party will include:

Amuse Bouche:
“WHERE’S THE WELLINGTON!!!”
Mini Beef Wellington, parma ham, mushroom duxelles
1st Course:
“THE SCALLOP IS RAW!!!”
Lightly Torched Scallop on the ½ Shell, roasted fennel puree, loukaniko vinaigrette
2nd Course:
“THE CRAB IS BURNT, YOU DONKEY”
Tempura Soft Shell Crab, yuzu aioli, quick pickles, ginger garlic sauce
3rd Course:
“THIS RISOTTO IS &#*%@*!!”
Lobster & Corn Risotto, saffron tomato broth, butter poached tail
4th Course:
“THE LAMB IS DRY, YOU MUPPET!!”
Herb Crusted Rack of Lamb, spinach orzo, cracked green olive jus
5th Course:
“NOW #@&* OFF OUT OF HERE!!”
Sticky Toffee Pudding, date puree, cardamom ice cream

Price: $85 per person
Reservations required, so please call 508-359-4100

Wine Connextion: Whiskey & Spirits

From Wine to Whiskey.

The Wine Connextion, a discount wine shop in North Andover, has recently expanded its offerings to include high end whiskey and other spirits. The Wine Connextion opened in 2009 and I raved about it then, praising its low prices. Since then, it has continually been one of my favorite discount wine stores, Now that they offer discounted spirits too, there is even more reason to journey to North Andover to check out this store.

As you wander down the aisles of their wines, you'll see some New Hampshire Price Buster signs, indicating the lower prices found at the Wine Connextion compared to the New Hampshire Wine Outlets. And as you see, the price difference can be significant, such as the $9 on the Stag's  Leap Cabernet Sauvignon.

In the rear left corner of the store, they have broken down the wall and added a small room where they display high end wines and spirits. They still have another, smaller room for some high end wines but this has expanded their space.

These shelves contain a variety of spirits, though heavy on the whiskey, and the prices are definitely better than you will find in most regular liquor stores. I saw plenty of my favorites, from Blanton's Bourbon to Balvenie Scotch. There is vodka and mezcal, vermouth to rum. As this section is still relatively new, I bet they will add even more products in the near future.

This new room also contains a number of large format wines, and Wine Connextion has the largest collection of large formats that I have seen at any other local wine shop. And you probably won't find better prices on these large formats either.

I checked out the new addition on the evening that they held a special East vs. West Whisky Tasting event. They sampled 12 whiskies, pitting 6 Scotches against 4 Japanese and 2 Taiwanese whiskies, and offered some meat, cheese and bread to help cleanse your palate and offset the alcohol. The tasting was well attended, plenty of people intrigued to taste all of these different whiskies. This may have been the store's first whiskey tasting but I'm sure it won't be their last.

The Asian whiskies included the Nikka Coffey Grain ($56.99), Nikka Miyagikiyo 12 Year Single Malt ($94.99), Nikka Taketsuru 12 Year Pure Malt ($58.99), Nikka Taketsuru 17 Year Pure Malt ($129.99), Kavalan Single Malt ($74.99), and the Kavalan Concertmaster Port Cask ($74.99). Check out my prior review of the Nikka line as well as my prior review of the Kavalan Whiskey. The Nikka Taketsuru 12 Year Pure Malt remains one of my favorites, especially at its price point.

The only new whiskey to me was the Nikka Taketsuru 17 Year Pure Malt and it impressed. Silky smooth, complex and with a lengthy finish, the whiskey presented intriguing flavors with plenty of spicy notes, some red berry flavors and caramel notes. Highly recommended.

For the Scotch selection, they offered the GlenRothes Select Reserve ($47.99), GlenRothes Alba Reserve ($47.99), GlenDronach Single Cask ($84.99), GlenDronach 15 Year (($89.99), BenRiach 10 Year ($54.99), and the BenRiach 16 Year ($78.99).  Of these six, my two favorites were the GlenDronach Single Cask and BenRiach 10 Year.

The GlenDronach Single Cask, which is cask strength, is a powerful Scotch, with strong spicy notes, caramel and chocolate flavors, and a lingering, satisfying finish. It benefits from the addition of a little water due to its high alcohol content. This is something to slowly savor with some good friends. The BenRiach 10 Year is a peated whiskey, and I loved its smoky aroma. The peat is prominent but doesn't overwhelm, adding an interesting smoky aspect to its flavor, complementing its nutty notes. It is smooth and alluring, complex and bold.

Check out the Wine Connextion for both their wines and spirits, and find some of the best prices in the area. Attend one of their weekly tasting events, such as the Run for the Rosés on May 2 or Zins & Sliders on May 23. Maybe I will see you at one of their upcoming events.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Boston Nightlife Ventures (BNV) is excited to announce Akinto at Wink & Nod, a new culinary collaboration with Executive Chef Patrick Enage that is part of the craft cocktail speakeasy’s rotating pop-up dining program. Focusing on Southeast Asian cuisine, Enage’s six month residency in the kitchen at Wink & Nod begins on Monday, March 30.

The name Akinto means “this is mine” in Tagalog, reflecting Enage’s view of the program as a welcome opportunity to articulate and explore his own distinctive culinary perspective. Enage explains, “I see Akinto as an exciting opportunity to introduce guests to the Southeast Asian flavors and ingredients I grew up with—the flavors that shaped my culinary perspective.”

Enage was born in the Philippines and moved to Los Angeles at a young age. A culinary school graduate, Enage worked in fine dining establishments and hotels across the country before meeting his mentor, current BNV Chief Culinary Officer Bill Brodsky, while working the line at the Wequassett Resort and Golf Club. Prior to joining the BNV team, Enage worked as Chef de Cuisine at Brodsky’s City Landing restaurant in Boston. To prepare for this new project, Enage took a month to travel around Asia this winter, exploring traditions and ingredients at their source.

Akinto will showcase the distinctive flavors and ingredients of Southeast Asian street food from Enage’s native Philippines as well as India, Singapore, Thailand, India, Vietnam, China, Japan and Laos. Designed to encourage sharing, the menu features snack-sized small and medium plates that complement Wink & Nod’s cocktail program, as well as large plates and desserts that will satisfy guests seeking a full meal.

Highlights from the approachably priced menu include:

Small Plates ($7-$10)
--Pork Hash “Sisig” with quail egg, calamansi, and soy
--Traditional Shrimp Bao Buns in a curried mussel liqueur
--Spicy Pork “Drop Wontons” with anise BBQ, toasted sesame-rice wine, & peanut paste
Medium Plates ($11-$18)
--Braised Oxtail and Black Bean Water Spinach with jasmine rice and house chili oil
--18-Hour Pork Belly in a Kabocha-pho broth
--Kabayaki Glazed Swordfish Belly with grilled Taiwan lettuce and salted duck egg vinaigrette
Large Plates ($22-31)
--Teapot Fish Stew with lemongrass-native clam broth
--Steamed Striped Bass with orange miso tamarind glaze and long beans
--Korean Style Beef Short Rib with X0-coconut glaze, calamansi, cilantro, flowering chives, and peanuts
Desserts ($6-$9)
--Green Tea-Almond Chocolate Bar
--Thai Tea Crème Brulee with peanut crackle
--Turon Banana Fritter with jack fruit and smoky caramel

As I have written about before, I have bemoaned the fact that there is so little Filipino cuisine available in the Boston area, so I am very excited to see the arrival of Arinto. I hope you check it out too and let me know your thoughts.

2) On April 13, at 6:30pm, Legal Oysteria will host a Tuscan wine dinner with Wine Expert, Claudio Andreani. Legal Oysteria will team up with Andreani to host an exclusive four-plus-course dinner featuring signature cuisine paired with selections from the Tuscan vine.

The menu will be presented as follows:

HORS D’OEUVRES
Grilled Calamari Salad
Fresh Cod Cakes
Olive Oil Poached Tuna Crostini
Tenuta Campo al Mare Vermentino, 2013
FIRST COURSE
Pan-Seared Trout (fennel purée, warm pine nut dressing)
Tenute del Cabreo “La Pietra” Chardonnay, 2012
Tenuta di Nozzole “Le Bruniche” Chardonnay, 2013
SECOND COURSE
Swordfish Saltimbocca (slow-roasted balsamic turnips & cipollini onions, toasted fregola)
Tenute del Cabreo “Il Borgo” Super Tuscan, 2011
Tenuta TorCalvano Vino Nobile di Montepulciano, 2011
THIRD COURSE
Rosemary and Black Pepper Rib Roast (roasted wild mushrooms, grilled asparagus, porcini jus)
Tenuta di Nozzole “La Forra” Chianti Classico Riserva, 2009
CHEESE COURSE
Manchego
Aged Gouda
Pecorino Romano
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, 2009

COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392

3) On Monday, April 20, in celebration of the 2015 Boston Marathon, The Beehive will host the second annual benefit event in support of the Gillian Reny Stepping Strong Fund. From 10am-1am, 100% of the profits will be donated towards the organization’s mission to fuel cutting-edge research and clinical programs in trauma healing and limb reconstruction.

The Reny Family established the Gillian Reny Stepping Strong Fund in gratitude to the doctors at the Brigham and Women’s Hospital (BWH) that saved their 18 year old daughter’s life and limbs following the explosions at the finish line of the 2013 Boston Marathon. The fund fuels innovative research and clinical programs in trauma healing and limb reconstruction to help future patients with traumatic, athletic and disease-related limb injuries regain their strength so they can step strong once again. The Beehive is proud to honor the medical heroes at BWH who treated and saved 39 patients with life-threatening injuries that day and support this effort to turn the tragedy that befell the Reny Family into hope for the future.

Guests will enjoy a day of live jazz performances and cuisine from The Beehive’s Executive Chef Marc Orfaly. Opening for a special holiday brunch, guests can enjoy selections from The Beehive’s brunch menu including: Eggs Shakshuka, poached eggs baked “North African Style” in tomato sauce with polenta ($15), Quiche with hot & sweet Italian sausage, broccoli rabe, caramelized onion, mozzarella ($16.5) and Sirloin Steak & Potato Hash, poached egg, salad ($17.50). For kids ten and under, The Beehive has a “Little Bee’s Kids Menu” featuring scrambled eggs and toast, kiddie French toast and grilled cheese and frites (all $8).

For dinner, guests can indulge including dishes such as: Szechuan Style Beef Brisket with Kung Pao vegetables ($25), Roasted Salmon, truffled savoy cabbage and whole grain mustard broth ($26), The Beehive Prime Burger with frites & slaw ($18) and Cauliflower Parmesan, arugula and pomodoro sauce ($24).

For reservations, please call 617-423-0069

4) The South Boston Neighborhood Development Corporation presents the 13th Annual Taste of South Boston on April 12th from 6 - 9 pm at the Plaza Ballroom at the Seaport Hotel . Don’t miss out on this chance to sample delectable culinary creations from South Boston’s new dining establishments including: Pastoral, Bastille Kitchen, Loco Taqueria, J.P. Licks, and the Juice Box. In addition to these new establishments will be: American Provisions, Barking Crab, Café Porto Bello, Cranberry Café, Empire, Flour Bakery & Café, Jerry Remy's Seaport, Legal Harborside, Lincoln, Local 149, Lucky's Lounge, M.C. Spiedo, Miam Miam Macaronerie, No Name Restaurant, The Paramount, Salsa's, Salvatore's, Stephi's in Southie, Strega Waterfront, Sweet Tooth Boston, Tamo Bistro & Bar, Temazcal, and Trade.

Al's Liquors will be pouring samples of select wines, and Harpoon Brewery will be providing samples of their latest brews.

Purchase tickets today at: tasteofsouthboston.com

5) As the highly-anticipated premiere of the fifth season of “Game of Thrones” approaches, the show continues to establish itself as a true cultural phenomenon. In response to the excitement among devoted viewers, Violet Thorn, the signature bar and lounge located at The VERVE - Crowne Plaza Natick, will offer a special menu inspired by the fantasy drama during the weekend of the premiere.

On Saturday, April 11 and Sunday, April 12, “Game of Thrones” enthusiasts are invited to enjoy a selection of small plates created by Executive Chef Alastair Mclean and Chef James Booth for the return of the hit series. Fans looking for bold flavors will want to start with Dragons Tail with Fire Breath ($10), an appetizer of crispy pig tails tossed in a spicy sauce, while those seeking hearty fare that’s guaranteed to satisfy even the nobles of Westeros will want to dig into piping hot Beef n’ Bacon Pie ($12), a beef stew topped with a flaky puff pastry. For “Thrones” fans hoping to dine like true medieval royalty, Violet Thorn’s King’s Landing Confit ($10), a dish comprising of turkey leg with giblet gravy, and Baratheon Blood Wild Boar Rib ($12), a plate of ribs with braised tomato sauce, are the perfect fit. Providing a perfectly sweet ending is Sansa’s Homemade Lemon Pie ($8), a light and refreshing dessert drizzled with vanilla icing and topped with roasted almonds.

Guests looking for a complete experience will want to take advantage of The VERVE’s “Game of Throne’s”-themed overnight package that includes the following: two small plates from Violet Thorn’s special menu, a bucket of three beers from Ommegang Brewery, popcorn, and of course, a complimentary in-room viewing of episode one of the season five premier on Sunday, April 12th.

COST: Room package starts at $159 for Saturday, April 11th and $219 for Sunday, April 12th (tax and gratuity not included). Package includes: choice of two small plates from “Game of Thrones”-themed menu, popcorn, and a bucket of three beers from Ommegang Brewery.
For Reservations, please call 508-653-8800

6) On Wednesday, April 22,  The Wine ConneXtion, located in North Andover, is celebrating the opening of “The Back Room at The Wine ConneXtion,” the new high-end wines and spirits room, with a complimentary whisky sampling, “East Meets West.”

Last year Jim Murray’s Whisky Bible named Yamazaki Single Malt Japanese Whisky the best whisky in the world— the first time in its history that a Japanese whisky took the top spot, bypassing Scotch and shocking connoisseurs all over the world. But what are the defining differences between the two whiskys? From 6:30PM to 8:30PM the expert staff will be serving tastes of top-shelf whiskys from Japan, Taiwaan and Scotland, highlighting the subtle flavor differences between the two styles as a result of heating techniques, climate and landscape.

Don’t miss this opportunity to experience the evolving profiles of the whisky world and to support the expansion of The Wine ConneXtion.

COST: Tastings are complimentary and open to the public, 21+ only

7) In lieu of a vacation to Europe this spring, Davis Square watering hole Saloon is going on “Island Time, Scottish Style” as they host a whiskey tasting celebrating the liquid delights of Scotland’s shores on April 21 at 7pm. Emceed by Saloon’s resident malt man and Beverage Director Manny Gonzales, this spirits-based tasting will showcase single-malt scotches from various Scottish islands including Islay, Jura, the Isle of Mull and the Isle of Arran. Complemented by a selection of cheeses and charcuterie, Gonzales will hand-select some of the greatest tastes from Scotland’s premier isles while imparting his wisdom on how these whiskeys are developed in relation to their islandic surroundings.

COST: $35 per person
Advance reservations required. For tickets, please visit: http://www.eventbrite.com/e/island-time-scottish-style-tickets-16384532578?aff=es2

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Horse-drawn coaches carrying travelers from Hartford to Albany in the mid-1700s often paused at an inn on the town green here for a whiskey and a good night’s sleep. Today, The Old Inn on the Green remains much as it was then, with its wide pine floorboards, multiple fireplaces, and candle lit dining rooms. Under the auspices of innkeepers Peter Platt and Meredith Kennard, the inn’s nods to modern life include a swimming pool, Frette linens, air conditioning, in-room Jacuzzis, Wi-Fi and satellite TV. The Old Inn on the Green’s inventive American cuisine has won a number of awards, and Yankee Magazine named The Old Inn on the Green the #1 historic inn in New England.

This week, The Old Inn on the Green unveils a renovated taproom on its premises, created to meet the 2014 needs of both travelers and local guests. The renovated taproom features a bar top crafted from locally mined schist, custom designed pine shelving, paneling and cabinetry, and handmade barstools fashioned from local ash trees and hickory. It’s a look that fits seamlessly into the circa 1760 inn, thanks to 12 months of respectful attention from an historic preservation architect, a local master cabinetmaker, and a wise and seasoned builder. Classic cocktails, local draught and bottled beer, and an extensive wine list make the new, 7-seat taproom a welcoming stop

2) On Saturday, December 13, Santa Claus will be paying Harvard Square a special visit at Beat Brasserie aka Beat Hôtel for its second annual family-friendly Santa brunch from 10am-3pm. Guests of the Santa Brunch can count on food and drink from Chef Ignacio Lopez, live holiday music from Bobby Keyes, photo opportunities and mingling and jingling with the big man himself...Santa Claus!

The Beat’s Executive Chef Ignacio Lopez will serve a  selection of brunch fare such as quiche made with Tuscan kale, sundried tomato & goat cheese served with a house salad ($14.50), wild flower honey & lemon pancakes with wild blueberry compote ($14) and eggs shakshuka, poached eggs, north african tomato sauce, peppers and polenta ($14.50) while children can order scrumptious selections off the “Flower Children” menu including kiddie scrambled eggs & toast ($7.50), grilled cheese ($7.50) and pancakes ($7.50).

While the little ones are running around with Santa, parents can have a hand-crafted cocktails such as the Electric Sidecar, Clear Creek apple brandy, Fruit Lab orange organic liqueur and sour mix ($12) or the Purple Door, Tito’s vodka, blueberry puree, and real maple syrup ($12). Wine enthusiasts can warm up with one of Beat’s 32 American artisanal wines on tap. Guitarist Bobby Keyes will get everyone in the holiday spirit with a live performance featuring holiday tunes from his new Christmas album.

This is an event for kids of all ages. Santa will be available for photos opportunities, but cameras will not be provided. Reservations are highly recommended and can be made by calling 617-499-0001. Regular brunch pricing and specials offered. No cover charge.

3) Known to be superior in taste, large format wine bottles are classified as anything more than 1.5 liters (the equivalent of two bottles of wine), and over 150 bottles are now available in 1.5, 3, 5, 6 and even 9 (equivalent to 12 bottles of 750ml wine) liter bottles at The Wine ConneXtion, located in North Andover.

Every year, Sam and Tina Messina, siblings and co-owners of The Wine ConneXtion, set out in search for rare, large format wines produced by some of the most prestigious wineries-- and each year, their quest is unpredictable. Every large format wine is hand-bottled which makes production limited, and their availability rare. Bottles that do make it to the retail stores are found few and far between, and when they are available, are usually scooped up by wine enthusiasts who want to add them to their prized wine collections.

This year, The Wine ConneXtion searched far and wide to acquire the largest selection of large format wines in New England. Nowhere else can you find such a vast assortment of large format wine, many of which were special ordered directly from the wineries and include older vintage wines that do not exist in the 750ml format today. Offering everything from 1.5, 3, 5, 6 and even 9 liter bottles, The Wine ConneXtion’s collection of large format wines is the Holy Grail for any vino lover. More than just a bold statement, large format bottles add a unique touch to dinner parties and make an impressive gift for both avid wine collectors and those hard-to-buy-for friends! Quantities are extremely limited, so stop by The Wine ConneXtion while supplies last. Visit www.wineconnextion.com for an updated list of available bottles.

4) On December 8, at 6:30pm, Legal Harborside will team up with Lacey Burke, Brand Ambassador of Ruinart, for a four-plus-course champagne dinner. Producing champagne since 1792, Ruinart is the oldest established champagne house in the world. Founded by Nicolas Ruinart in the renowned region in the city of Reims, the house is today owned by the parent company LVMH Moët Hennessy Louis Vuitton SA. With the Chardonnay blend at the very soul of Ruinart, its fresh aromas, vivacity and purity, are is evident in all cuvée varietals. The delicate grape will only display the full breadth of its aromatic richness after a slow maturation in the coolness of the Ruinart cellars. The maturation process is a true testament of the Cellar Master's skill, required to tame and highlight this sometimes fickle grape. Brightness, intensity and elegance are only a few combinations of the unique traits that reside in the celebrated “Ruinart Taste."

The menu will be presented as follows:

HORS D’OEUVRES
Quail Egg, Caviar, Crème Fraîche, Dill
Black Forest Ham, Gruyére Croquette
Scallop Crudo, Lemongrass Gelée, Red Fresno, Madras Curry
Baked Oyster, Creamed Leeks, Pernod, Brioche Crumbs
Ruinart Blanc de Blancs, NV
FIRST COURSE
Hudson Valley Duck Terrine (Duck Liver Mousse, Duck Rillette, Red Currant Gelée, Blood Orange Honey)
Ruinart Brut Rosé, NV
SECOND COURSE
Butter Poached Maine Lobster (Sauce Américaine, Puff Pastry, Upland Cress, Tarragon Essence)
Dom Ruinart Blanc de Blancs, 2004
INTERMEZZO
Yuzu and Elderflower Sorbet (Finished With a Touch of Herbsaint)
THIRD COURSE
Slow Roasted Loch Duart Salmon (Mushroom Consommé, Braised Swiss Chard, Roasted Quince)
Dom Ruinart Rosé, 1998
DESSERT COURSE
Lychee Pudding Cake (Strawberry Pink Peppercorn, Coconut Compote)

COST: $165 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

5) The 3rd Annual Christmas in the City Kick-Off & Celebrity Holiday Tree Auction event will be Wednesday, December 3, from 6pm-8pm, at the Seaport Hotel. The evening will feature an auction of Christmas trees lit and fully decorated by the Black and Gold’s left wing, #17 - Milan Lucic as well as a “Boston Strong” tree in memory of Mayor Thomas Menino – who was a huge supporter of Christmas in the City for over 20 years. 100% of money raised from this event will go to Christmas in the City, including ticket sales.

The Seaport Hotel will be providing tasty nibbles and a cash bar for guests to enjoy during the event; the hotel will again serve as a toy drop-off location for Christmas in the City, beginning November 25th. You can literally valet your toys, by pulling up to the valet and either handing them off or running them in to the lobby yourself, to make donating quick and easy. Celebrity guests include Santa Claus and Jake & Sparky Kennedy (founders of Christmas in the City) in addition to the many supporters of Christmas in the City.

Christmas in the City, a 100% volunteer organization, will hold its 26th Annual Holiday Party this year and is expecting to serve thousands more children this year – so they need more support than ever to meet the need. 5,000 children living in shelters, hotels or transitional housing will attend the celebration with their Mom or guardian. The following day, Christmas in the City will give out toys and clothing, serving 12,000 more children whose families have fallen on hard times and otherwise might find nothing under the tree.

Admission price is a donation of $20. Guests are also asked to please bring ONE toy to donate.
Tickets are available at http://citc2014.eventbrite.com

6) Are you ready to go whole hog? Join the Grafton Group on December 9, from 6pm-9pm, for the first-ever “Heads to Tails Privateer Pig Dinner” at Russell House Tavern. Chef Tom Borgia is prepared to treat your taste buds to a six-course feast featuring local heritage hog from Brambly Farms in Norfolk. Each course has been paired with a handcrafted Privateer Rum (also made in MA) cocktail – shaken or stirred to perfection by Bar Manager Ashish Mitra and guaranteed to keep you refreshed all evening long.

The Menu is as follows:

Course 1
Blackstrap Cured B.L.T. (House-Cured Bacon, Smoked Tomato, Peppercress)
Ipswich Daiquiri (Privateer Silver Reserve Rum, Lime, Celery Juice, Real Sugar Simple, Celery Bitters)
Course 2
Nantucket Bay Scallop Ceviche (Crispy Pig Skin, Yuzu, Melon)
Maggie’s Daisy (Cilantro & Chive Infused Privateer Silver Reserve Rum, Yuzu, Melon, Velvet Falernum, Rhubarb Bitters, Salt)
Course 3
Curried Clam and Pork Belly Chowder (Steamed Littlenecks, Braised Pork Belly, Pink Peppercorn)
Shave and A Haircut (House-Spiced Privateer True American Amber Rum, Cola Syrup, Harpoon Boston Irish Stout)
Course 4
House-Salted Cod and Chorizo Doubles (Garbanzos, House-Made Chorizo, Shaved Spanish Chorizo, Fried Dough, Pickled Shallot)
Mary Pickford (Privateer Silver Reserve Rum, Pineapple, House Grenadine, Maraschino)
Course 5
Pork Shoulder Aji Mojo (Braised Calilou, Macomber Turnip Puree)
Rum Bronx (Privateer True American Amber Rum, Sweet and Dry Vermouth, Orange Juice)
Dessert
Boozey Black Cake (Jamaican Allspice Ice Cream)
Winter’s Sting (House-Spiced Privateer True American Amber Rum, Giffard Menthe-Pastille, Orange)

COST: $75 including tax and gratuity. Tickets are limited,
TICKETS: http://www.eventbrite.com/e/heads-to-tails-privateer-pig-dinner-tickets-14237246989?utm_campaign=new_eventv2&utm_medium=email&utm_source=eb_email&utm_term=eventurl_text

Thursday Sips &Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Boston, more than most other cities of its size, is chock full of talented home and professional cooks who have had cookbooks published in the past year or two. Fruit Center Marketplace reached out to five notable cookbook authors who live and work within an hour of their two stores. The result is a full month of in-store cookbook sales and on-the-spot autographing by the authors.

Locations, dates and times vary, as shown below, and cookbook quantities are limited. There is no charge to meet and speak to these authors. Book sales will be available by cash or major credit card. Look for these culinary experts at the front of each store.

Amy Traverso
The Apple Lover’s Cookbook
Thursday, September 11
4-5 PM in the Milton store
Cost: $30 per autographed copy

Winner of IACP’s "Best Cookbook" award in 2012. Apple Lover's Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy is an editor at Yankee magazine.

Beatrice Peltre’
La Tartine Gourmand
Saturday, September 13
1-2 PM in the Milton store
Cost: $20 per autographed copy

What could be sweeter than life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish.

Leigh Belanger
The Boston Homegrown Cookbook
Wednesday, September 17
4-5 PM in the Hingham store
Cost: $30 per autographed copy

This cookbook features mouth-watering recipes from almost 30 top-name chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. Yes, you can recreate dishes from Ana Sortun, Kevin Long, Nuno Alves and Jody Adams ! Recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers from around the region who are dedicated to growing the best local foods.

Catherine Walthers
Kale, Glorious Kale
Book Signing Tuesday, September 23
1-2 PM in the Hingham store
Cost: $17 per autographed copy

Cooking Class Wednesday, September 24
5:30-7:00 PM in the 2nd floor café’ at the Milton store
$25 for 90-minute cooking class; cost includes an autographed cookbook

Now, with the guidance of cookbook author Cathy Walthers – whose other top sellers include Raising the Salad Bar and Soups & Sides – every home cook can explore the multitude of ways this most healthy of foods can be made into delectable and satisfying meals. From Baked Eggs over Kale in the morning to main courses like Chicken Braised with Kale and Cider, Kale, Glorious Kale, which hit bookstores on September 15, will be your complete guide to the greatest of green vegetables.

Paula Marcoux
Cooking with Fire
Saturday, September 27
12-1 PM in the Milton store
Also from 3-4 PM in the Hingham store the same day
Cost: $20 per autographed copy

Cooking with live fire goes way beyond the barbecue grill, says Marcoux, who is food editor of Edible South Shore. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.

2) Tryst Restaurant, in Arlington, will commemorate 10 years serving the Greater Boston community with a month-long celebratory menu featuring $10 signature dishes from Executive chef/owner Paul Turano. The big 10 anniversary specials will debut on September 1 and last through the end of the month.

In true Tryst fashion, contemporary American menu items will get a Turano twist—transforming them into the unique, yet approachable dishes that chef Turano has come to be known for. Diners can enjoy $10 items such as kale & Brussels sprout salad with toasted hazelnuts, parmesan, verjus vinaigrette, wild mushroom flatbread, braised pork belly buns with spicy cucumbers & root beer hoisin and shrimp tacos with avocado, red onion and aji crema, to name a few. The menu will evolve throughout the month so that guests can try something new every visit.

Tryst’s special anniversary menu will be available during dinner service from September 1-September 30.

For more information or to make reservations, please call Tryst at 781-641-2227

3) The Wine Connextion, in North Andover, will be hosting a luxury wine tasting of Michael David Winery wines with special guest Dave Phillips, Wine Owner of Michael David Winery. Guests can gather on Thursday, September 25, from 7pm-9pm to meet and have their wines signed by Phillips. This special tasting showcases Michael David Winery’s Luxury Lines Series including crowd favorites like their Rapture Cabernet, Lust Zinfandel, and their 2012 newly released Rage Zinfandel and Ink Blot wine series.

Michael and David Phillips, two brothers whose family has farmed in the Lodi region since the 1850’s, have cultivated wine grapes for nearly a century. Today the family continues to emphasize the importance of quality wines with unique and eye catching labels. Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified, with their 2011 vintage being certified sustainable.

This tasting is free to the public and, as always, walk-ins are welcome. Please note: Must be 21 or older.

4) Taberna de Haro is hosting a special tasting of Classic Spain on October 8, at 7pm. There will be a guest speaker, Colin Gent, Master of Wine with Europvin, importers of fine, traditional expressions of Spanish wine. Dan Hirschkop, Wine Director of Gordon's Fine Wines, will also be in attendance to take orders for purchases.

Menu
Manzanilla Papirusa Emilio Lustau
Manzanilla en Rama Emilio Lustau
Pinchos de Pescado - preserved mackerel, smoked bluefish, fresh crab - on olive oil toast, with voluptuous garnishes

Ullacia Txakolina 2013
Granbazán Ambar Albariño 2013
Fresh Cod with Basquaise sauce and clams

C.V.N.E. Reserva 2009
Contino Reserva 2005
Alubias de Tolosa - rich & fancy red beans

Alion 2009
Valbuena 5º Año 2008
Piquillo Peppers stuffed with braised lamb, sauced

Cost: $80 per person (plus tax & gratuity)
Reservations & pre-payment required. Call 617-277-8272 during evenings.

5) Chopps American Bar and Grill and Chefs Daniel Bruce and David Verdo are pleased to announce a delicious collaboration with Busa Wine & Spirits. On Thursday, September 18, at 6:30pm, guests will sample wines from the from the Pacific Northwest that have been paired with delicious small bites selected by Chef de Cuisine David Verdo and Chef Daniel Bruce, and everyone will leave with a $50 gift certificate to Long’s Jewelers.

Cost: $49 per person. To purchase tickets, please visit https://www.eventbrite.com/e/chopps-american-bar-and-grill-autumn-wine-tasting-tickets-12550792759.

Friday Sips & Nibbles

I am back with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) The Wine ConneXtion is bringing the Kentucky Derby to North Andover. On Saturday, May 3, guests are invited to The Wine ConneXtion to celebrate the annual ”Running of the Roses” with a complimentary wine tasting of Rosés from 1pm-5pm. Rosés have finished last in the past when the wine market was flooded with White Zinfindel look-a-likes, but they are making a comeback, as savvy wine lovers have discovered that these light-bodied and delicately flavored wines are the sophisticated summer sister of their favorite red varietals.

At this special Saturday tasting, The Wine ConneXtion staff will be dressed to the nines in spring attire and traditional derby hats. Guests will have the opportunity to participate in Wine ConneXtion’s own competition as they cast their vote for which will be named crowd favorite. Guests must be 21+ and walk-ins are welcome all day. Hats and traditional derby dress is encouraged.

2) On May 6, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Penner-Ash Wine Cellars. This winery embodies the spirit and passion of small producers focusing on Pinot Noir in the heart of Oregon’s northern Willamette Valley. Since its inception 1998, the family-owned winery has achieved impressive growth and are well-known for their deep berry notes and cherry aromas in their distinctive Pinot Noirs. Legal Sea Foods will team up with Founder and Winemaker, Lynn Penner-Ash, to host an exclusive four-plus-course dinner featuring signature cuisine paired with her selections from the Penner-Ash’s vine.

The menu will be presented as follows:

HORS D’OEUVRES
Apple Smoked Bacon-Wrapped Scallops, Pear Balsamic Reduction
Farmer Cheese Mini Pie, Thyme Apple Jam
Lobster Gorditas, Grilled Sweet Pepper Relish
Penner-Ash Viognier, Oregon, 2012
FIRST COURSE
Roasted Chicken Rolletini (Wild Mushrooms, Marsala Sauce)
Penner-Ash Pinot Noir, Willamette Valley, 2011
SECOND COURSE
Mahi Mahi En Papillote (Aromatic Basmati Rice, Cherry Tomato Jam)
Penner-Ash “Dussin Vineyard” Pinot Noir, Willamette Valley, 2011
THIRD COURSE
Cedar Plank Salmon (English Pea Risotto, Chanterelle Mushroom Ragout)
Penner-Ash “Shea Vineyard” Pinot Noir, Willamette Valley, 2011
Penner-Ash “Pas de Nom” Pinot Noir, Willamette Valley, 2011
CHEESE COURSE
Vermont Ayr, Grafton Aged Cheddar, Boggy Meadow Fiddlehead Tomme (Strawberry-Rhubarb Jam, Grilled Francese)
Penner-Ash Syrah, Oregon, 2011

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

3) Give Mom a rest this Mother’s Day and treat her to a special meal at Tryst. Tryst will be serving Mother’s Day brunch from 10am-2:30pm on Sunday, May 11, featuring a special two course, prix fixe brunch menu including a complimentary mimosa or a non-alcoholic beverage.

Chef Paul Turano will be serving an exclusive brunch menu throughout the day where guests will enjoy items such as Kale & Brussels Sprout Salad with toasted hazelnuts, parmesan & Verjus vinaigrette, Artichoke & Roasted Pepper Tart, Steak & Eggs, grilled steak, two eggs, crispy potatoes & hollandaise, and Brioche French Toast with cinnamon date butter & maple syrup. Each two course brunch order is accompanied by a mimosa or complimentary non-alcoholic beverage of choice.

If Mom would rather sleep in, Tryst will be serving Mother’s Day dinner from 4:30pm-9pm featuring favorites such as Prosciutto Flatbread with whipped ricotta, fresh mozzarella, zucchini & herb oil ($11), Beet & Ricotta Ravioli with pistachio & crispy kale ($12/$19), and Crispy Pork Shank with stir fried vegetables, quinoa & sweet chili glaze ($21).

Finish the night toasting mom with Tryst’s classic cocktails, including the Black Raspberry Caipirinha, Cachaca, Blackberry Moonshine, muddled raspberries, lime and mint ($12), and the Basil Cucumber Lemonota made with Ketel One Citroen, muddled basil, cucumber and lime ($12).

Gelato, Sorbet & Wine Blending

The analogy seemed clear to me. Making gelato and sorbet was similar in a number of respects to wine blending, that same mix of art and science. Such an intriguing process, one that might be underestimated by many people. And a comparison I might not have made if I had not been closely involved in the creation of a new sorbet flavor.

As I mentioned recently, I had the opportunity to create a sorbet flavor at Pazzo Gelato Cafe in North Andover during their special Willy Wonka Week. Jim had created a number of special gelato and sorbet flavors for that special week, and had invited a small number of locals to contribute by creating their own flavors. I was one of those lucky few and last Monday, I went into the Cafe and worked with the owner, Jim Demotses, in creating "Tipsy Sensei," a sorbet blend of Ty Ku Coconut Sake, Yuzu and Coconut. The Ty Ku is a Junmai Nigori Sake that has been infused with Coconut.

When I learned that I could design a flavor, I knew that it had to involve Sake in some way. It seemed obvious that a Nigori Sake might work best, as they often can be sweeter and sometimes can possess tropical fruit flavors which would work well in this situation. And as I shopped for a Nigori, the Ty Ku Coconut stood out as a good choice for this endeavor. And I think coconut and yuzu make a good pairing, so I was excited to taste the results.

As we worked on creating this flavor, I got to witness Jim's production process, including the initial calculations and preparations. Initially, Jim performs a series of calculations, determining the amounts and proportions of the various ingredients. Though there is plenty of science involved in those calculations, there is also an element of art, such as trying to determine how to balance certain flavors. For the Tipsy Sensei sorbet, should you use more coconut or yuzu? Which fruit possessed the stronger flavor? You can make gelato or sorbet with almost any type of flavors, especially any fruit, but combining different flavors is an art form, trying to create a harmonious and delicious blend. In addition, science wise, how would you handle the alcohol content of the Sake?

Once the calculations were completed, then we blended the various ingredients, measuring each amount upon a scale. This doesn't have to be an exact match as you might need for baking. There is room for error here, and you can make adjustments as necessary. We taste tested the liquid mix at a few points, and at the end, the mixture seemed to be exactly what we wanted, a balanced mix of coconut and yuzu, kind of a Pina Colada flavor, but with the unique citrus taste of the yuzu. It seemed creamy and lush, and I was eager for the final product.

Though it kind of resembles a light saber, this is actually a refractometer, an important tool which measures sugar density. You need specific densities for gelato and sorbet, and your liquid mixture needs to be examined to ensure it reaches these objectives. With the refractometer, you place a little bit of the liquid on a plate, and then look through the lens toward the light. You will then see a little measuring line, which notes the varying percentages. If it is not the percentage you need, you simply adjust the liquid mixture, such as by adding more fruit puree or water, until it is correct.

Once the liquid is ready, it is then poured into the freezer unit, where it will sit for around 10 minutes or so. You then remove it and you have your gelato or sorbet. It might then be placed into a refrigerator for a short time, which can help stabilize and harden.

We tasted the finished sorbet, and I realized more about the art of blending. The sorbet had a prominent yuzu flavor, with only a mild background of coconut. It tasted good, and I enjoyed it, but was not exactly what I had envisioned, and not exactly what it had tasted like as a liquid. I wanted a more balanced mix of coconut and yuzu, with neither flavor predominating. During the process of freezing, the flavor balance had altered.

So, in making it again, the proportions of coconut and yuzu would need to be adjusted, which is an easy change. This helps to show that experimentation with flavor combinations is necessary in flavor creation, to see what works and doesn't work. The Sake worked well in the sorbet and would make an excellent ingredient for other flavors of gelato and sorbet too. Kudos to Jim for allowing me this opportunity and sparking my inspiration.

Willy Wonka Week and Sake Gelato

Sake flavored gelato?

Yes, I have created such an intriguing flavor and it will soon be available for a very limited time. Read on, and I'll provide all the details.

First, you need to join Pazzo Gelato Café, located in North Andover, for a whimsical week dedicated to the music makers and the dreamers of dreams. Jim Demotses, owner of Pazzo Gelato is hosting Willy Wonka Week from April 6 to 12, in celebration of the inspiring story that helped start his business- after all invention "is 93% perspiration, 6% electricity, 4% evaporation and 2% butterscotch ripple."  Jim stated, “When I opened Pazzo Gelato I had Willy Wonka’s magical factory in mind. The classic movie inspired the colorful and somewhat delicious walls of my shop - proof that anything is possible!”

Last year, when I reviewed Pazzo, I noted Jim's inspiration from Will Wonka, and I also raved about the quality of his gelato. The various flavors possessed a bright, fresh and natural taste.

During Willy Wonka Week, Jim will create some exclusive flavors, which will only be available during that week, as an ode to the dreamers who enter his ‘factory.’ Those flavors include:

Snozberry Sorbet: In Italian "fruto de bosco" (fruit of the woods) strawberry, blueberry, blackberry and raspberry
Everlasting Gobstopper: Trio of guava, passion fruit and blood orange sorbets
The Classic Wonka Bar: Coffee Gelato with chunks of Dark chocolate and caramel milk chocolate and Teddy Graham cookies
Scrumdiddlyumptious: Vanilla Mint milk chocolate, toffee pieces, peanuts, cookie pieces
Augustus: Mocha Chip
The Bad Egg: Zabaione Marsala gelato
Television Chocolate: Chocolate gelato with sprinkles & cookies and cream
Umpa Lumpa: Cara Cara Orange Sorbet with chocolate Straciatella
Fizzy Lifting Gelato: Peach sorbet with Prosecco

Besides these flavors, a few lucky people received Purple Tickets, which allows them to create their own exclusive flavor to be showcased during Wonka Week. I was fortunate to receive one of those Purple Tickets so get to create my own gelato flavor, and I knew it had to be Sake-related. I'll be calling it "Tipsy Sensei," and it will be made with Nigori Sake, Coconut and Yuzu. I hope that flavor appeals to you and I look forward to its creation. Stop by Pazzo and come taste some Tipsy Sensei!

In addition, though Pazzo can’t promise participants a lifetime supply of gelato- they’re offering 365 days’ worth. Each day during Willy Wonka Week one lucky child will win The Ultimate Purple Ticket awarding them one year of FREE gelato.

Rejoice at the fun and flavor that lies ahead during Willy Wonka Week. After all, “Don’t forget what happened to the man who suddenly got everything he always wanted. He lived happily ever after”

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) The Wine ConneXtion, located in North Andover, will be holding another special wine tasting event on Saturday, March 1, from 1pm-5pm. 2014. The Wine ConneXtion has winnowed down a list of Cabernet Sauvignon wines, including omitting famous brands such as Caymus and Silver Oak, to give way to the “Rise of the Underdogs.” Guests will have an opportunity to sample some of the more unknown, yet delicious, Cabernet on the market.

Guests will have the opportunity to vote on their favorite Cab of the afternoon. Regardless of the winner, all of the featured wines will be available to purchase for a special price throughout the day. This his tasting is free to the public and, as always, walk-ins are welcome all day. *Please note: Must be 21 or older.

2) Executive Chef Paul Turano of Tryst has launched a new menu with unique takes on classic American cuisine. The new dinner menu stays true to the cuisine Chef Turano has always served, but now offers guests a wider selection of both small and large plates. Perfect for something light or for sharing, guests can choose from a selection of starters such as the Snacking Plate, chorizo stuffed dates, Serrano ham, peppadews, olives & almonds ($10), Oxtail Arancini, Barolo syrup & shaved Piave ($8), and Steak Tostada with capers, radish & cress ($10), or opt for fresh fare, a selection of salads including Chef Turano’s famed Kale and Brussels Sprout Salad ($11).

For entrée-portioned dishes, Chef’s “larger plate” section of the menu has something from everyone. From the newly added Cioppino, local white fish, gulf prawns, mussels, Sardinian cous cous ($25), Chili Glazed Pork Shank, stir fried vegetables & quinoa ($20), Roasted & Pulled Pork Sandwich ($12) to some of his staples such as the Faroe Island Salmon and Bourbon Marinated Steak Tips, the new selection of dishes will please any palate.

Tryst’s new dinner menu will be available now through spring 2014 when new seasonal dishes will appear.

3) Chef Ed Hoffey invites home cooks to the Heirloom Kitchen’s Dedham storefront to sharpen their culinary chops with a hands-on cooking class series geared towards families on the go.

Heirloom Kitchen launches its monthly “Cooking for Real Families” culinary class series on Saturday, March 1, from 7pm-9pm, as Chef Ed Hoffey leads a hands-on session on creating the perfect pasta feast for everyone in the family, including those with dietary restrictions and picky palates. Attendees will join Chef Hoffey in Heirloom Kitchen’s spacious open kitchen, working side-by-side to prepare home-style favorites from scratch:

· Use local greens and vegetables to assemble the perfect Simple Greens salad with a fresh lemon herb vinaigrette
· Learn to mix, roll, and cut Pastas like papparedelle and tagliatelle by hand and get pointers on eggless and gluten-free modifications that make it easy to accommodate dietary restrictions at home
· Cook up Heirloom Kitchen’s signature scratch-made sauces: a veggie-rich take on the classic Pomodoro; Pistou, a herbaceous Provençal sauce that is a nut-free alternative to pesto; and Creamy Parmesan sauce with comfort-food appeal for kids of all ages

After two hours of stirring, simmering, and slicing appropriate for any level of expertise, attendees will take home the delicious results of their hard work, along with recipes, tips, and techniques that make it easy for families to gather around their kitchen tables for a homemade meal.

COST: $55 per person including all supplies and ingredients
Classes are limited to ten guests to ensure opportunities for one-on-one learning and conversation.
Reservations are required; please call 781-326-4060 to learn more or secure your spot.

4) On Sunday, March 9, from 11am-1pm, Ristorante Olivio, located in Arlington, will open its doors for a special brunch to help raise money for the Boston Children’s Hospital Marathon Team, Miles for Miracles. Traditionally only open for dinner, Executive Chef/Owner Angelo “Uncle Ang” DiGirolamo will be dishing up breakfast classics in support of his son, Vince DiGirolamo’s marathon run and fundraising efforts.

Vince has devoted the past few months to training for the 2014 Boston Marathon while raising mosey to go toward helping patients at Boston Children’s Hospital—such as his 13 year-old patient partner, Jack G. In addition to training for the marathon, Vince has created VinceRunsBoston.com, where he posts about his experiences, updates, and his own inspiration for supporters to track his progress. To donate to Vince’s marathon run, please visit http://www.milesformiracles.org/goto/vdigirolamo.

For just $25 per person, family, friends and guests are invited in for a special brunch buffet featuring dishes such as: French toast panini, filled with fig, banana and mascarpone jam, ricotta pancakes and an assortment of frittatas and omelets. Chef DiGirolamo will be donating 100% of proceeds to his son’s fundraiser, all of which will be used to help Boston Children’s Hospital provide the best possible care to children and their families in a time of need.

Reservations are necessary and can be made by calling (781) 648-2300.

5) “Laissez les bons temps rouler!" is a Cajun expression meaning "Let the good times roll!" and it strongly conveys the joie de vivre ("joy of living") attitude of The Beehive’s 7th Annual Mardi Gras celebration on Tuesday, March 4. The South End hot spot has spared no expense in making this year’s festivities as authentic as possible. Diners and party goers alike can look forward to the traditional jazz style of BT New Orleans 2nd Line Brass Band which will keep the crowd singing and swinging all night long!

From 8pm-12am, Boston-based trombonist Brian Thomas, one of the most sought after musicians in the country, and his brass band will take The Beehive’s stage. Brian has been playing trombone since the age of 10 in his hometown of Rochester, NY and leads his own jazz quartet, big band, and funk power house Akashic Record, each of which feature his original compositions.

From 5pm-12am, guests can indulge in Chef Marc Orfaly’s Cajun inspired à la carte specials featuring authentic NOLA-style dishes such as Louisiana shrimp and grits, pan-fried catfish and Cajun seafood jambalaya. In addition to dinner, Mardi Gras revelers can enjoy entertainment at one of The Beehive’s two bars along with a celebratory Hurricane cocktail and complimentary Mardi Gras beads before hitting the dance floor! There is no cover charge for this event. Regular menu served in addition to all special items.

Reservations recommended, so please call 617-423-0069.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) This year fall in love with not one night of Valentine’s Day celebrations, but four. The Beehive will indulge lovers with “Four Days of Lovin’” - a four-day long event featuring Valentine’s Day inspired dishes from Executive Chef Marc Orfaly, signature cocktail specials and live jazz performances from Thursday, February 13 through Sunday, February 16.

Chef Orfaly’s special cupid’s day dishes include Pressed Foie Gras, duck confit and artichoke terrine with vermouth soaked mustard seeds, toasted brioche and pickled sun chokes ($15), Seared Maine Scallops, black caviar, crème fraiche potato and celery root salad with mizuna greens ($16), 'Heart & Sole,’ broiled lemon sole with ragout of porcini, hearts of palm, fava beans and asparagus finished with mushroom jus ($28), and Australian Rack of Lamb, olive oil and whole grain mustard potatoes with sautéed spinach, and confit lamb shoulder ($38).

Lovers can shake things up with one of The Beehive’s Valentine’s Day concoctions like the Chocolate-Covered Cherry Martini made with vodka, Dorda Double Chocolate liquor and Cherry Herring ($12), the Willy Wonka made with Jim Beam, Dorda Double Chocolate liquor, Campari and fresh orange juice ($12.50), and finally The Heart Beat featuring Rose water topped with Domain Chandon Brut and garnished with a chocolate strawberry ($12.50).

Reservations are highly recommended so please call 617-423-0069.

Performance Schedule:
Thursday, February 13:
· Early Evening Jazz set with Doug Johnson: 6:30PM - 8:30PM
· Late night Jazz set with Greg Hopkins: 10:00PM - 2:00AM
Friday, February 14:
· Early Evening Jazz set with Kevin Harris: 5:00PM-7:00PM
· Mid-Evening Jazz set with Michelle Wilson: 7:30PM-9:30PM
· Late Night Jazz set with Mr. Nick: 10:00PM-2:00AM
Saturday, February 15:
· Saturday Jazz Brunch: 10:00AM to 3:00PM
· Early Evening Jazz set with Sharon Sugar Brown: 6:30PM-8:00PM
· Late Night Jazz set with Karma Exchange: 10:00PM-12:00AM
Sunday, February 16:
· Sunday Jazz Brunch: 10:00AM to 3:00PM
· Sunday Blues Jazz set with Bruce Bears 8:00PM-12:00AM

2) This Valentine’s Day wine, dine and seduce your significant other with a romantic rendezvous at Tryst, the award-winning boutique restaurant and lounge located in Arlington. Tryst’s quaint backdrop will set the perfect mood for an evening of Valentine’s Day surprises and romance while guests enjoy a special menu created by Executive Chef and Owner Paul Turano. Chef Turano’s Valentine’s Day three-course prix fixe menu will be offered exclusively on Friday, February 14 and as a la carte specials in addition to the regular menu on Saturday, February 15 & Sunday, February 16. Guests can relax, reminisce and indulge in Tryst’s specials including Duck & Kabocha Tart, Cioppino, Bucatini Carbonara and Beef Short Rib as well as sweet desserts such as Baked Apple Dumpling, Chocolate Brownie Bread Pudding and Italian Bignè.

COST: $45 per person (tax and gratuity not included). Optional $25 wine pairing.
Reservations are highly recommended. Please call 781-641-2227.

3) On Saturday, February 8, from 1pm-5pm, the Wine ConneXtion, located in North Andover, will team up with Ye Olde Pepper Companie, the oldest candy company in the United States, for a special Valentine’s Day tasting featuring a selection of Wine ConneXtion’s most popular Malbecs paired with Ye Olde’s signature chocolates.

Ye Olde Pepper Companies’ rich history dates back to 1806 when a woman named Mrs. Spencer landed on the shores of Salem, MA following a tragic shipwreck. To make a living, Mrs. Spencer began selling her candies on the steps of the First Church. Her signature confection, the “Salem Gibralter,” is said to be the first candy made and sold commercially, being distributed internationally by sea captains.

Guests will not want to miss an opportunity to sample a wide variety of Malbecs. Walk-ins welcome all day. Must be 21+.

4) Check out some of the new winter happening in Kendall Square at Belly Wine Bar. 

Aglio e Olio – Late-night pasta party
$8.00 per person
Aglio e Olio is a Rome-inspired, family-style nightcap of spaghetti with garlic and oil (or aglio e olio for those from lo stivale) for the night owl set. Guests are welcomed to wind down, sip vino and slurp noodles every night from 10:00 PM until closing time because really, a heaping bowl of pasta is way better than a full night’s sleep.

Spare Parts – Ensuring nothing goes to waste
Plates served a la carte. Menu changes daily
Since his appointment as Executive Chef this fall, Andrew Bonner has brought some spirited spontaneity to the Belly menu, showcased through the ever-changing “Spare Parts” menu. Written on a chalk board in the dining room, the daily specials exemplify Executive Chef Andrew Bonner's passion for expanding guests’ palates and experimenting with seasonal New England flavors, as seen in dishes like Sweet and Spicy Duck Wings, Open Faced Grass Fed Beef Pastrami with Sauce Whatever and Oxtail Ravioli with Maitake Mushrooms & Carrots.

Three Blind Wines – Grape trivia for the taste buds
$20 per flight
Every Monday night
Belly puts wine geeks to the test every Monday with Three Blind Wines, a mystery flight game comprised of three unknown grapes. Guests are challenged by the Belly team to guess the names of all three sips; if successful, the following week’s flight is on the house!

Coravin Pours – No need for vintages to collect dust
Approximately $20 to $38 per 5 oz. pour
Available daily
As card carrying Kendall Square wine nerds, the Belly team sends serious props to Greg Lambrecht, the Boston-based entrepreneur who engineered the Coravin wine opener, a way to drink vino without removing the cork, hence avoiding oxidization and keeping bottles as fresh as the first pour right until the last drop. Madonna! Belly employs a Coravin of its own to serve experimental guests rare pours without sacrificing taste or quality. A library of grapes available via Coravin includes magnums of 2004 Chateau Pibernon Bandol, 1993 Breton Bourgueil “Les Perrieres” and more, all served tableside from Coravin to taste tube and ultimately into the eager sipper’s glass.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On Saturday, January 25, from 1pm-5pm, the Wine ConneXtion, located in North Andover will host a complimentary wine tasting, “Italy Uncorked,” led by Ciro Pirone, the Director of Italian Wines for Horizon Beverage Company. Pirone will share his passion for Italian wine with tasters and reveal excellent, affordable finds from Piemonte, Tuscany, Abruzzo, Sicily and other great wine producing regions of Italy.

Ciro Pirone, Director of Italian Wines for Horizon Beverage Company, knows a thing or two about Italian wines. Born and raised in Salerno, Italy, his family’s lifestyle and traditions fed his passion for wine, food and culture. As a graduate of the Istituto Alberghiero di Salerno where he studied hotel and restaurant management, Pirone landed in Boston in 1999 where he continued his wine education at Boston University, the International Sommelier Guild and the London-based Wine & Spirits Educational Trust (WSET). As the Director of Italian Wines for Horizon Beverages, his goal is to help American wine consumers better understand and appreciate the wine from his homeland.

Walk-ins are welcome all day. The tasting is free to the public but please note that you must be 21 or older.

2) Join Beacon Hill Hotel & Bistro (BHHB) for the return of its Fondue Sundays featuring classic, French-style fondue. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.

Served with rustic, locally sourced bread as well as less traditional accompaniments including small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower, guests will be wondering if they are in Beacon Hill or the Alps. Just in time to escape the elements in classic mountain style, Fondue Sundays will be served every Sunday beginning Sunday, January 5 through the spring. The special will be served during dinner service, 5:30pm-10pm, in conjunction with BHHB's regular menu.

Reservations are recommended by calling 617-723-7575.

3) The Seaport District and the South End will once again join the North End for the 9th Annual CityFeast on Sunday, January 26, at 6pm. CityFeast is a fun-filled evening hosted by ten restaurants in Boston: Antico Forno, Aria Trattoria, The Gallows, Lucca, Lucia, TAMO, Taranta, Temazcal, Terramia Ristorante, and Tresca. CityFeast is pleased to recognize Mayor Thomas M. Menino this year as the event Honoree for his outstanding passion and long-time commitment to supporting CityFeast, championing city-wide health and wellness initiatives and helping to promote diabetes awareness.

Tickets include a five-course dinner with wine pairings (or tequila pairings at Temazcal) at the choice of the participating restaurant, and proceeds will benefit Joslin Diabetes Center’s High Hopes Fund, which supports the Center’s greatest needs in research, education and clinical care.

The North End’s own Carla Agrippino Gomes established this spectacular event in 2005 to show her dedication and appreciation to Joslin after her son David was diagnosed with type 1 diabetes on his first birthday. David has received care at Joslin for 22 years.

Tickets are priced at $150 each, of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first-come, first-serve basis.

For more information on CityFeast or to purchase tickets visit: Http://­www.­joslin.­org/­cityfeast

4) On January 28, a6 6:30pm, Legal Harborside will team up with Larry McGuire, President and CEO of Far Niente, for an exclusive four-plus-course wine dinner. In the heart of California’s renowned Napa Valley wine country, Far Niente’s vineyards were established in 1885 and are internationally renowned for their ability to gracefully age with elegance and superior flavor.

The menu will be presented as follows:

HORS D’OEUVRES
Bay Scallop Tiradito, Avocado Purée, Yuzu and Curry
Lobster and Uni Cappuccino
Salmon Tartare Gribiche Style
Torched Tuna Belly, Nori Dust Sticky Rice, Miso Ginger Aioli
Far Niente Chardonnay, Napa Valley, 2012
FIRST COURSE
Seared Scallop* with Smoked Duck Thigh Raviolini (Swiss Chard, Poached Kumquat)
Far Niente “Cave Collection” Chardonnay, Napa Valley, 2010
SECOND COURSE
“Monkfish Wellington” (Creamed Escarole, Monkfish Liver Bordelaise)
EnRoute “Les Pommiers” Pinot Noir, Russian River Valley, 2012
THIRD COURSE
Lamb Loin (Smoked Eggplant Date Purée, Boudin Noir, Charred Broccoli, Lamb Jus, Pistachio Mint Gremolata)
Far Niente Cabernet Sauvignon, Napa Valley, 2005
Far Niente Cabernet Sauvignon, Napa Valley, 2010
DESSERT COURSE
Bruléed Mascarpone Cheesecake (Toasted Coconut, Citrus Salsa)
Dolce, Napa Valley, 2007 (Late harvest Semillon/Sauvignon Blanc blend)

COST: $135 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

5) The Bison Council, an official sponsor of the Polar Grill Fest, has teamed up with The Meat House and Redhook Brewery to serve grilling-enthusiasts bison for the first time at the third annual event. Visitors will enjoy two bison sausage flavors – Wild Rice & Asiago and Hickory Smoked – each paired with grilled peppers and onions. These sausages, along with several other cuts of bison, can be purchased at local Meat House locations in Portsmouth and York, ME, in March.

The Bison Council looks forward to sharing bison’s delicious flavor with locals, while educating them on the many available cuts and often unknown nutritional facts. Many are unaware that one serving of bison (100g) has less calories than beef (103 vs. 198), fat than pork (1.35g vs. 6.48g) and cholesterol than chicken (59mg vs. 70mg).

In addition to bison, Polar Grill Fest attendees will enjoy BBQ from the area’s top restaurants. All 12 participants will compete for the “Best in Snow” award, judged by Deb Weeks of Green Monkey Restaurant, Chuck McMahon, reporter for Seacoast and Portsmouth Herald and Keith Lemerise, Editor in Chief of Tasting Table.

WHERE: Redhook Brewery,  1 Redhook Way,  Portsmouth, NH
WHEN: Saturday, January 25, 12pm-5pm; 4pm–“Best in Snow” Finalist Announced