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) Making plans post-New Year's Eve revelry can be tough both mentally and physically, but Puritan & Co. is here to help. On January 1st, the folks at Puritan & Co. will be throwing a brunch celebration based on their favorite hangover cure, the Vegas buffet.
Tickets are available for one of two seatings- 11 a.m. to 1 p.m. or 1:30 to 3:30 p.m. Tickets include as many trips as you'd like to a loaded buffet offering housemade pastries, raw bar, ribeye and smoked pork loin on the carving station, bagels with cured fish and every schmear you've ever dreamt about, sourdough waffles, and more; one complimentary bloody mary, spritz, or mimosa. There will also be a cash bar available.
Tickets cost $100 and can be purchased here: Eventbrite. Refunds can be made up to 7 days before. If you'd like to buy tickets for a large group, please send a note to rebecca@puritancambridge.com
2) On Tuesday, December 4, from 7pm-10pm, Chef Daniel Bruce and the team at the Rowes Wharf Bar are excited to welcome LOUIS XIII Cognac for a reception and three-course dinner hosted by Brand Ambassador Philippe Vasilescu. Enjoy one of the world’s most coveted and expensive spirits while indulging in an inspired three-course meal.
First created in 1874, Louis XIII Cognac is an exquisite blend of up to 1,200 grapes eaux-de-vie sourced 100% from Grande Champagne, the first cru of the Cognac region. The spirit ranges from at least 40 years to 100 years in age. Each decanter is individually numbered and designed after an original 16th Century flask, made from fine crystal. The classic 750ml Louis XIII decanter retails for $3,000. Louis XIII is a product of Remy Martin.
The full menu for the Louis XIII dinner is as follows:
Reception
2009 LOUIS Roederer Cristal Champagne
First Course
Caviar Topped Flash Seared Sturgeon Popped Amaranth, Cognac Cream
LOUIS XIII de Rémy Martin
Second Course
Mint & Fennel Laced Slow Roasted Colorado Lamb Chop (Crispy Wild Mushrooms, Baby Rabe, Black Garlic, Pearl Onion Confit)
2003 Château Cos d'Estournel
Grand Finale
Apple Tart Tatine
Grapefruit Sorbet, Smoked Caramel Fennel Pollen
LOUIS XIII Rémy Martin
Tickets can be purchased on Eventbrite for $350 per person (including tax and gratuity). This is a 21+ event.
3) Executive Pastry Chef Joshua Livsey and the entire team at Harvest welcome guests to indulge in a tasty doughnut pop-up that is inspired by the classic holiday movie, The Grinch. On Saturday, December 8th, starting at 10am, the Grinch is stealing more than Christmas with a very special doughnut pop-up. Executive Pastry Chef Joshua Livsey, a doughnut devotee and finalist on the Food Network’s Holiday Baking Championship, has crafted a series of festive creations.
The custom doughnuts are $3 each (plus tax) and available in the following seasonal flavors:
Where are you, Christmint (Mint Chocolate)
Who Pudding (Eggnog)
Max Snax (Gingerbread)
Cinn-dy Lou Who (Cinnamon)
You’re a Green One, Mr. Grinch (Pistachio)
Guests are encouraged to arrive early as Joshua’s doughnut pop ups are known to sell out early.
4) On Wednesday, December 5th at 7 p.m., dbar will treat guests to taste of bubbles paired with a four-course dinner. The Best of Bubbles Wine Dinner will feature seasonal parings such as crab cake with various sparkling wines.
The full menu will include:
First
Pear and Frisée salad, Hazelnut Vinaigrette, Laura Chenel Goat Cheese
Bollicini Prosecco Veneto, Italy
Second
Crab Cake, Delicata Squash Ribbons, Bernaise, Grilled Lemon
Pol Roger White Foil Champagne France
Main
Roast Pork Loin and Brunos BBQ Ribs, Black eyed peas and collard Greens, Crispy Shallots
Scarpetta Frico Lambrusco Emilia Romagna, Italy
Dessert
Créme Brulée with Spiced Plum Sorbet
Cavas Hill Cuvée Panot - Cava Rosé Penedès, Spain
Cost: $65 per person.
Reservations can be made by phone at (617) 265-4490.
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Thursday, November 29, 2018
Tuesday, August 7, 2018
Brunch at Ledger Restaurant & Bar: Bloody Mary, Cinnamon Roll & Fried Chicken
Ponder this: Is Brunch just an excuse to have a cocktail for breakfast?
This past Sunday, I wanted to check out a Brunch and after perusing the interesting menu for Ledger Restaurant & Bar in Salem, I decided to dine there. Ledger serves Brunch on both Saturday and Sunday, starting at 10am, and you can opt to sit on their patio or inside the spacious restaurant. It was fairly busy on Sunday, though we didn't need a reservation to be seated. Though I'd had some cocktails at Ledger when it first opened, I hadn't dined there yet.
There are 6 cocktails on their Brunch menu, including a Mimosa, Paloma and Sangria. Most are priced at $9-$10 except for their 22 oz Bloody Mary ($14), which is pictured above, and garnished with celery, an olive, a gherkin, and a hot pepper. It was a well made drink, with a pleasant spiciness and some other intriguing spices that were hard to identify, but which helped to make this cocktail different from many other Bloody Marys.
We began our meal with a couple Sides, which are priced from $4-$6. One of their Sides is their Daily Donut ($5), and its flavors vary week to week. Their two flavors this week didn't appeal to us so we opted for a couple others, including the Cinnamon Roll ($4), smeared with an ample portion of creamy, sweet frosting. The Roll itself was fresh, soft and flaky, with plenty of cinnamon. An excellent way to begin your Brunch. My only minor complaint is that they didn't need the light touch of powdered sugar. That is certainly a pet peeve of mine as I see no real reason for its necessity.
And the Banana Bread ($4) also didn't need the powdered sugar either. Slightly warm, the banana bread was moist and flavorful, with a rice banana taste. Another very good way to start your brunch, or end it, dependent on when you choose to have your sweet.
The menu has 14 Entrees, priced at $10-$17 except for the Prime Skirt Steak & Eggs ($29). You'll find items such as the House-Cured Pastrami Hash ($15), Breakfast Burger ($17), Fried Chicken Thigh Sandwich ($12), and Maple Glazed Pork Belly ($14). I am also intrigued by the Banana Bread Foie-ster ($15) which consists of grilled banana bread, rum caramel sauce, seared bananas, & foie gras butter. I also ordered that but will likely do so on a future trip to Ledger.
The Eggs Bendict ($14) has house-made Canadian bacon, soft poached eggs, & smoked hollandaise atop a megamuffin with a side of breakfast potatoes. The hollandaise sauce was done well, contributing to the excellent taste of this dish. The potatoes were also cooked just right, making this a hearty and delicious dish.
I opted for the Chicken & Waffles ($14), which included buttermilk fried chicken, a corn waffle, green chile butter, hot honey, and a side of pickles. The fried chicken was superb, with a great, crisp and clean coating, moist chicken with an added sweetness from the honey. The waffle too was very good, with only a mild corn flavor, enhanced by a subtle spice from the green chile butter. One of the best Chicken & Waffles dishes I've enjoyed in some time, and it is highly recommended.
Service was excellent, and out server was pleasant, personable and accommodating. Prices were reasonable considering the quality and quantity of food. My first impression of the Ledger's cuisine was certainly very positive and I look forward to dining there again soon.
This past Sunday, I wanted to check out a Brunch and after perusing the interesting menu for Ledger Restaurant & Bar in Salem, I decided to dine there. Ledger serves Brunch on both Saturday and Sunday, starting at 10am, and you can opt to sit on their patio or inside the spacious restaurant. It was fairly busy on Sunday, though we didn't need a reservation to be seated. Though I'd had some cocktails at Ledger when it first opened, I hadn't dined there yet.
The Eggs Bendict ($14) has house-made Canadian bacon, soft poached eggs, & smoked hollandaise atop a megamuffin with a side of breakfast potatoes. The hollandaise sauce was done well, contributing to the excellent taste of this dish. The potatoes were also cooked just right, making this a hearty and delicious dish.
Service was excellent, and out server was pleasant, personable and accommodating. Prices were reasonable considering the quality and quantity of food. My first impression of the Ledger's cuisine was certainly very positive and I look forward to dining there again soon.
Thursday, January 11, 2018
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) This is an exciting event, bringing a taste of Peru to Cambridge! I've long said we need more Peruvian cuisine in our local area so I hope this event does very well. And how often do you find Guinea Pig on the menu?
The Automatic Food & Drink is letting Chef Martin Su, who is a native of Peru, take over the kitchen on Sunday, January 28, for a special Peruvian Takeover. Chef Martin will highlight some of his favorite and authentic dishes from Peru.
The proposed Menu includes the following:
Appetizer:
--Leche de Pantera ( Panthers Milk )
blood clam, seed weed, toasted cancha, lime juice, fish broth, garlic, ginger
City: Lima
--Rocoto Relleno (stuffed spicy pepper)
rocoto pepper, onion, raisin, kalamata olives, ground beef, queso fresco, poached egg
City: Arequipa
--Inchicapi de Pollo (creamy chicken chowder)
yucca, culantro, peanut, onion, polenta, chicken stock
City: Loreto
Entree:
--Seco de Cabrito (goat stew)
chicha de jora, Ají Amarillo, panca, Cilantro paste, onion, beans, salsa criolla
City: Trujillo
--Pepian de Cuy (hearty guinea pig stew)
yellow potato, panca, peanut, garlic,chicken stock
City: Cusco
--Patarashca de Trucha (patarashca of trout)
Patarashca is a Quechuan* word meaning to fold and paste
cumin, tumeric, salsa criolla, fried plantain, banana leaf
City: Iquitos
*Quechua is the official language of the Inka Empire
Dessert:
--Suspiro a la Limeña (sigh of Lima lady - meringue)
condensed milk, evaporated milk, white meringue, cinnamon
City: Lima
All items to be ordered a la carte, and pricing is still To Be Determined.
Reservations are encouraged, but not required.
2) For National Hot Toddy Day, which is today, January 11, Sumiao Hunan Kitchen is offering their own version of a Hot Toddy ($7), with a base of a "warm lemon-honey black tea that is enriched by the depth of Courvoisier VSOP Cognac, a spirit that captures the earthy essence of autumn in New England. A house made lavender-clove reduction is folded in and the cocktail is finished with a sweet dose of Disaronno Amaretto and garnished with a lemon twist."
With the cold temperatures we've been facing, a Hot Toddy will hit the spot, and warm you up.
3) The new Eventide Fenway is now offering rotating brunch-specific specials mid-day on Sundays, from 11am-3pm, alongside their regular menu. Start the day off right with Buns and Bubbles – two signature Chinese steamed buns filled with soft scrambled eggs, topped with dollops of caviar and served alongside the classic morning OJ and bubbles mimosa – or a Pork Roll Breakfast Sandwich – New Jersey’s beloved breakfast meat with eggs and cheese on an everything bagel.
4) Tony Maws, chef/owner of Craigie on Main and The Kirkland Tap & Trotter, just debuted Craigie On Main’s Vegetable Burger on Tuesday. This is the vegetable counterpart to Maws’ famous Craigie Burger. “This vegetable burger will stand on its own” according to Maws. Long a supporter of vegetables, it is actually not surprising to learn that Maws has been working on Craigie’s Vegetable Burger for over a year. “I am fascinated by America’s love of burgers” shares Maws. “I always wanted to create a really great vegetable burger. In fact, my brother Alex, who is a vegetarian, challenged me to create a vegetable burger as good as our cheeseburger at Craigie. He thinks this is a pretty awesome burger, so I hope everyone else agrees!”
The Craigie Vegetable Burger is made with roasted black beans, brown rice and lentils as the base. Maws adds to it a special blend of fire roasted mushrooms, tahini, fermented black bean powder, miso powder and a kick of pomegranate molasses. Egg serves as the binding agent to keep it all together. “The taste and texture are both so important” shares Maws. “This has to taste really really good. I didn’t want to create a vegetable burger just so I could have one on the menu. My purpose is to create a really juicy and delicious vegetable burger that holds its own on the plate and on our menu.” Maws serves the Craigie Vegetable Burger on a home-made bun, and is tinkering with the condiments.
The Craigie Vegetable Burger will be served Tuesday nights only, starting at 5:30pm until they run out, at the Bar at Craigie on Main. The Price is $18.00
To a carnivore like me, can any veggie burger really stand up to a beef burger? Maybe I will have to check it out and see.
5) The North End’s il Molo is gearing up for a Patriots post-season to remember with a special dollar menu. Head to il Molo for Saturday night’s matchup against the Titans, from 4pm-11pm, and nosh on a new $1 Game Time menu featuring finger foods such as Grilled Italian Sausages (topped with perfectly charred caramelized onions and pepper rings), Crispy Shrimp Tacos (topped with spicy aioli sauce and pickled red onion), Fried Calamari (served with sweet dipping sauce) and fresh Oysters – all for a buck. Complimentary, freshly popped Parmigiano Popcorn will also be available at the bar throughout the game.
il Molo’s 54-inch flat screen TV hanging above the bar provides sight lines from almost anywhere in the bar-area, and an extensive list of beer, wine and cocktails completes the intimate game-watching experience.
The Game Time Menu is available with the purchase of any beverage and is offered at the bar and at high-top tables in bar-area only.
6) David Vargas, chef/owner of Vida Cantina and business partner Joel Harris, owner of Dos Amigos, announce the formation of Vida Tortilla, an exciting new collaboration bringing together a local chef, local farm, and local business to create a new local product: fresh organic tortillas. Vida Tortilla’s one-of-a-kind tortillas will be made with Tuckaway Farm’s organic heirloom flint corn using local expertise and labor. Vida Tortilla’s fresh organic tortillas will be featured at Vida Cantina in Portsmouth, as well as at the very popular Dos Amigos’ 4 locations, farmers markets and local specialty stores. Vida Tortilla plans to be preparing and selling fresh NH grown, NH made tortillas in Spring 2018.
The team has just launched a Kickstarter campaign, with a goal of $11, 500, to raise funds for securing a business loan to help pay for the purchase of a custom-made tortilla machine and the build-out of a new kitchen in Dover, NH. The Kickstarter campaign runs through January 22, 2018 and Backer rewards include cooking classes, taco parties, and a fiesta catered by Dos Amigos and Vida Cantina.
Their Kickstarter campaign has nearly reached its goal and just needs a little push to get them over the goal line. You can join the campaign directly through Kickstarter or you can attend a special fund raising event, Vida Tortilla Night, which will be held at Vida Cantina on Thursday, January 18. A Four-Course Menu will be offered for only $25, and a portion of the proceeds will go toward the Kickstarter. The Menu includes Seasonal Salsa, Flint Corn Encrusted Haddock Taco, OG Chicken Pie, and Mango Stone Fruit Galette.
“This is a challenge, as we are young entrepreneurs and our funds are limited” explains Vargas. “We are asking for help via the Kickstarter to help make this delicious, sustainable project a reality. It is a big ask, but we have the farm, business and culinary experience to make it happen. We are proud and excited to create this new local business right here in New Hampshire.”
This sounds like a cool Kickstarter, and they are close to meeting their goal. Why not help them make their dream a reality?
**********************************************************
1) This is an exciting event, bringing a taste of Peru to Cambridge! I've long said we need more Peruvian cuisine in our local area so I hope this event does very well. And how often do you find Guinea Pig on the menu?
The Automatic Food & Drink is letting Chef Martin Su, who is a native of Peru, take over the kitchen on Sunday, January 28, for a special Peruvian Takeover. Chef Martin will highlight some of his favorite and authentic dishes from Peru.
The proposed Menu includes the following:
Appetizer:
--Leche de Pantera ( Panthers Milk )
blood clam, seed weed, toasted cancha, lime juice, fish broth, garlic, ginger
City: Lima
--Rocoto Relleno (stuffed spicy pepper)
rocoto pepper, onion, raisin, kalamata olives, ground beef, queso fresco, poached egg
City: Arequipa
--Inchicapi de Pollo (creamy chicken chowder)
yucca, culantro, peanut, onion, polenta, chicken stock
City: Loreto
Entree:
--Seco de Cabrito (goat stew)
chicha de jora, Ají Amarillo, panca, Cilantro paste, onion, beans, salsa criolla
City: Trujillo
--Pepian de Cuy (hearty guinea pig stew)
yellow potato, panca, peanut, garlic,chicken stock
City: Cusco
--Patarashca de Trucha (patarashca of trout)
Patarashca is a Quechuan* word meaning to fold and paste
cumin, tumeric, salsa criolla, fried plantain, banana leaf
City: Iquitos
*Quechua is the official language of the Inka Empire
Dessert:
--Suspiro a la Limeña (sigh of Lima lady - meringue)
condensed milk, evaporated milk, white meringue, cinnamon
City: Lima
All items to be ordered a la carte, and pricing is still To Be Determined.
Reservations are encouraged, but not required.
2) For National Hot Toddy Day, which is today, January 11, Sumiao Hunan Kitchen is offering their own version of a Hot Toddy ($7), with a base of a "warm lemon-honey black tea that is enriched by the depth of Courvoisier VSOP Cognac, a spirit that captures the earthy essence of autumn in New England. A house made lavender-clove reduction is folded in and the cocktail is finished with a sweet dose of Disaronno Amaretto and garnished with a lemon twist."
With the cold temperatures we've been facing, a Hot Toddy will hit the spot, and warm you up.
3) The new Eventide Fenway is now offering rotating brunch-specific specials mid-day on Sundays, from 11am-3pm, alongside their regular menu. Start the day off right with Buns and Bubbles – two signature Chinese steamed buns filled with soft scrambled eggs, topped with dollops of caviar and served alongside the classic morning OJ and bubbles mimosa – or a Pork Roll Breakfast Sandwich – New Jersey’s beloved breakfast meat with eggs and cheese on an everything bagel.
4) Tony Maws, chef/owner of Craigie on Main and The Kirkland Tap & Trotter, just debuted Craigie On Main’s Vegetable Burger on Tuesday. This is the vegetable counterpart to Maws’ famous Craigie Burger. “This vegetable burger will stand on its own” according to Maws. Long a supporter of vegetables, it is actually not surprising to learn that Maws has been working on Craigie’s Vegetable Burger for over a year. “I am fascinated by America’s love of burgers” shares Maws. “I always wanted to create a really great vegetable burger. In fact, my brother Alex, who is a vegetarian, challenged me to create a vegetable burger as good as our cheeseburger at Craigie. He thinks this is a pretty awesome burger, so I hope everyone else agrees!”
The Craigie Vegetable Burger is made with roasted black beans, brown rice and lentils as the base. Maws adds to it a special blend of fire roasted mushrooms, tahini, fermented black bean powder, miso powder and a kick of pomegranate molasses. Egg serves as the binding agent to keep it all together. “The taste and texture are both so important” shares Maws. “This has to taste really really good. I didn’t want to create a vegetable burger just so I could have one on the menu. My purpose is to create a really juicy and delicious vegetable burger that holds its own on the plate and on our menu.” Maws serves the Craigie Vegetable Burger on a home-made bun, and is tinkering with the condiments.
The Craigie Vegetable Burger will be served Tuesday nights only, starting at 5:30pm until they run out, at the Bar at Craigie on Main. The Price is $18.00
To a carnivore like me, can any veggie burger really stand up to a beef burger? Maybe I will have to check it out and see.
5) The North End’s il Molo is gearing up for a Patriots post-season to remember with a special dollar menu. Head to il Molo for Saturday night’s matchup against the Titans, from 4pm-11pm, and nosh on a new $1 Game Time menu featuring finger foods such as Grilled Italian Sausages (topped with perfectly charred caramelized onions and pepper rings), Crispy Shrimp Tacos (topped with spicy aioli sauce and pickled red onion), Fried Calamari (served with sweet dipping sauce) and fresh Oysters – all for a buck. Complimentary, freshly popped Parmigiano Popcorn will also be available at the bar throughout the game.
il Molo’s 54-inch flat screen TV hanging above the bar provides sight lines from almost anywhere in the bar-area, and an extensive list of beer, wine and cocktails completes the intimate game-watching experience.
The Game Time Menu is available with the purchase of any beverage and is offered at the bar and at high-top tables in bar-area only.
6) David Vargas, chef/owner of Vida Cantina and business partner Joel Harris, owner of Dos Amigos, announce the formation of Vida Tortilla, an exciting new collaboration bringing together a local chef, local farm, and local business to create a new local product: fresh organic tortillas. Vida Tortilla’s one-of-a-kind tortillas will be made with Tuckaway Farm’s organic heirloom flint corn using local expertise and labor. Vida Tortilla’s fresh organic tortillas will be featured at Vida Cantina in Portsmouth, as well as at the very popular Dos Amigos’ 4 locations, farmers markets and local specialty stores. Vida Tortilla plans to be preparing and selling fresh NH grown, NH made tortillas in Spring 2018.
The team has just launched a Kickstarter campaign, with a goal of $11, 500, to raise funds for securing a business loan to help pay for the purchase of a custom-made tortilla machine and the build-out of a new kitchen in Dover, NH. The Kickstarter campaign runs through January 22, 2018 and Backer rewards include cooking classes, taco parties, and a fiesta catered by Dos Amigos and Vida Cantina.
Their Kickstarter campaign has nearly reached its goal and just needs a little push to get them over the goal line. You can join the campaign directly through Kickstarter or you can attend a special fund raising event, Vida Tortilla Night, which will be held at Vida Cantina on Thursday, January 18. A Four-Course Menu will be offered for only $25, and a portion of the proceeds will go toward the Kickstarter. The Menu includes Seasonal Salsa, Flint Corn Encrusted Haddock Taco, OG Chicken Pie, and Mango Stone Fruit Galette.
“This is a challenge, as we are young entrepreneurs and our funds are limited” explains Vargas. “We are asking for help via the Kickstarter to help make this delicious, sustainable project a reality. It is a big ask, but we have the farm, business and culinary experience to make it happen. We are proud and excited to create this new local business right here in New Hampshire.”
This sounds like a cool Kickstarter, and they are close to meeting their goal. Why not help them make their dream a reality?
Thursday, October 12, 2017
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) Executive Chef Nick Dixon and the Lincoln Tavern & Restaurant team welcome colder weather with new seasonal menu items and the return of Thursday Night Ramen.
Fall menu highlights include:
WEEKDAY BRUNCH (Monday – Thursday, 10am-3pm)
--Pumpkin Pancakes with graham cracker crumble, cream cheese frosting, plump golden raisins, bourbon maple syrup
--Pastrami Hash with house smoked brisket, piquillo peppers, smashed Yukon potatoes, sautéed leeks, poached eggs, whole grain mustard hollandaise
--Smoked Salmon Benedict ciabatta bread, smashed avocado, house smoked pastrami salmon, lemon hollandaise, lemon dressed greens
--Pork Carnitas Burrito crispy smoked pork, salsa verde, tater tots, runny egg
DINNER
--French Onion Soup Meatballs pork and beef meatballs, Gruyere cheese, garlic croutons, French onion soup
--Salmon Quinoa Bowl with wood-fired Faroe Island Salmon, quinoa, fresh sage, roasted winter squash, red grapes, Vermont goat cheese, apple maple vinaigrette
--Cast Iron Seared Pork Chop sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction.
--Kung Pao Brussels Sprouts with Szechuan peppercorns, shishito peppers, honey roasted peanuts, sweet chili sauce
--Shaved Apple Salad mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing
--Butternut Squash Pizza fontina, bacon, caramelized onions, pecorino Romano, rosemary oil
WEEKEND BRUNCH (Saturday & Sunday, 9am-3pm)
--Dark Chocolate Waffle peanut butter drizzle, hot fudge sauce, maple whipped cream, honey roasted peanuts
--Hot Smoked Pastrami Sandwich Gruyere cheese, sauerkraut, spicy mustard, griddled Iggy’s rye bread
--Thick Sliced French Toast cinnamon brioche, brown butter pastry cream, caramelized apples and cinnamon, Vermont maple pecan syrup, Applewood smoked bacon
--Apple Cinnamon Oatmeal old fashioned rolled oats, roasted honeycrisp apples, cinnamon, nutmeg, cream
The Lincoln team continues with Brunch Test Kitchen every Friday this fall, where you can find a rotating lineup of brunch items and boozy milkshakes available for one day only (Friday 10am – 2pm). Guests can also toast to fall with a variety of new fall cocktails from Beverage Manager Rob Macaffrey, including the Autumn Mule (vodka, apple cider, caramel, lime), Candy Apple (gin, apple liqueur, cranberries, ginger) and Maple Crisp (rum, maple, apple, lime).
Every Thursday, starting at 5pm, Ramen returns to the Lincoln menu, featuring Chef Dixon’s traditional Bacon Dashi broth, complete with rotating Asian-inspired snacks to accompany Lincoln’s signature Ramen ($15). Ramen is available on Thursday evenings only, now through February 2018.
2) Jack’s Coal Fired Pizza has opened its first location in Burlington with a menu of handcrafted pizzas, pastas and wings, brought to life within the restaurant’s coal fired and wood fired ovens, made in Italy. As the name suggests, the coal fired concept is carried throughout Jack’s, influencing everything from the cocktail program to the interior décor. Helmed by Executive Chef Steve Walsh, the all-new 6,000-square-foot eatery and bar is located in Burlington in the property formerly occupied by Papa Razzi.
Patrons can indulge in hand stretched 16” Coal Fired Pies, 12” Wood Fired Pies, and a selection of starters, pastas and green salads in addition to nearly 40 craft and local beers and an array of wine and specialty cocktails like the Coal Fired Peach Lemonade (Tito’s, white peach puree, charred lemonade, coal fired peaches), made using lemons and peaches singed in the coal fired oven. Menu choices crafted in the coal fired oven include the Coal Fired Wings (lemon herb-rubbed or buffalo), the Swine & Sprouts (tomato, roasted Brussels sprouts, pork belly, mozzarella, garlic, balsamic reduction), White Clam (béchamel sauce, mozzarella, garlic, oregano, bacon), and Picante (tomato, pepperoni, sausage, mozzarella, banana peppers).
Jack’s Wood Fired Pizzas are cooked using white oak wood, and include choices like the Margherita, Popeye (mozzarella, feta, spinach, roasted garlic, olives), and West Coast (mozzarella, fig jam, prosciutto, bleu cheese, peppadew, onion, arugula). Guests can end their Jack’s Coal Fired Pizza experience on a sweet note with the homemade Banaffee Pie (graham cracker, toffee, banana, and custard) or homemade Carrot Cake (walnuts, cream cheese frosting).
Jack’s Coal Fired Pizza is open from 11:00am – 1:00am daily. Their menu seems to be larger than the other coal fired pizza restaurants in the area. Plus, the addition of the wood fired oven is an intriguing extra.
3) On Wednesday, October 25, you can meet Jeffrey Roberts, author of both the Atlas of American Artisan Cheese and the newly released Salted & Cured, the history of charcuterie in America, at The Cheese Shop of Concord. You can meet Jeff at two different segments:
3:30pm–5:30pm: Chat with Jeff, purchase a signed copy of his books if you like, and enjoy some cheese & charcuterie nibbles paired with exquisite Spanish Cider, courtesy of Ciders of Spain. No reservation required – just stop on by!
6:30pm–8pm: A more formal and intimate presentation given by Jeffrey & The Cheese Shop of Concord’s Peter Lovis featuring a series of a half dozen cheese, charcuterie and Spanish cider pairings – hosted by The Cheese Shop & Ciders of Spain. Space is very limited - just 16 attendees. A $22.09 reservation fee is required, which will be given back to you as a $20 store credit to spend that evening on any of the featured items (the difference being the processing fee). Register soon as this rare event will quickly reach capacity. Buy your ticket here on Eventbrite.
The Pairing will include:
(A) Hubbardston Blue. Westfield Farm (Fanjul Natural)
Prosciutto Americano. La Quercia –
(B) Harbison. Jasper Hill Farm (Guzman Riestra)
Guanciale. Olli.
(C) Ashbrook. Spring Brook Farm (Angelon 1947)
Beef Bresaola. Larchmont –
(D1) West-West Blue. Parish Hill Creamery
(Sidra de Pera/Diamantes de Hielo)
(D2) Wild boar salami. Creminelli – (Riestra Natural)
4) On Wednesday, November 1, from 6:30pm-9:30pm, Post 390 is hosting a one-of-a-kind dinner, part of their "Farm to Post" series, featuring coffee and cacao beans from New England’s top local coffee roasters and chocolate makers. Executive Chef Nick Deutmeyer and the team at Post 390 welcome guests to satisfy their taste buds at a special four-course dinner featuring local coffee roasters and chocolatiers. This dinner includes a welcome reception and a four-course dinner with specially-paired beverages. Guests will be able to mingle with artisan roasters and chocolatiers who will answer questions throughout the dinner.
The menu is as follows:
RECEPTION
COCOA NIB LAVASH (Cashew butter, apple)
MINI BUTTERMILK BISCUITS (Brown sugar cured ham, whipped coffee butter)
BEEF & SCALLION MEATBALLS (Black coffee barbeque sauce)
FIRST COURSE
PUFFED BUCKWHEAT & COFFEE ROASTED ROOTS (Heirloom carrots, baby turnips & beets, sautéed kale, espresso vinaigrette)
SECOND COURSE
COFFEE & CROISSANT (Veal, caramelized onion & coffee bouillon, steamed milk, short rib & gruyere croissant)
ENTRÉE COURSE
GREEN COFFEE BEAN SMOKED DUCK BREAST (Cocoa parsnip puree, caramelized pear, brussels sprout leaves, coffee dusted confit & cherry croquette)
DESSERT
TAZA AFFOGATO SUNDAE (Coconut dulce de leche, cocoa nib brioche, espresso)
Cost: Tickets are $55 per person (inclusive of beer and appetizers).
Space is limited and reservations are required. To purchase tickets, visit https://www.eventbrite.com/e/farm-to-post-local-roasters-dinner-tickets-38656906849
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1) Executive Chef Nick Dixon and the Lincoln Tavern & Restaurant team welcome colder weather with new seasonal menu items and the return of Thursday Night Ramen.
Fall menu highlights include:
WEEKDAY BRUNCH (Monday – Thursday, 10am-3pm)
--Pumpkin Pancakes with graham cracker crumble, cream cheese frosting, plump golden raisins, bourbon maple syrup
--Pastrami Hash with house smoked brisket, piquillo peppers, smashed Yukon potatoes, sautéed leeks, poached eggs, whole grain mustard hollandaise
--Smoked Salmon Benedict ciabatta bread, smashed avocado, house smoked pastrami salmon, lemon hollandaise, lemon dressed greens
--Pork Carnitas Burrito crispy smoked pork, salsa verde, tater tots, runny egg
DINNER
--French Onion Soup Meatballs pork and beef meatballs, Gruyere cheese, garlic croutons, French onion soup
--Salmon Quinoa Bowl with wood-fired Faroe Island Salmon, quinoa, fresh sage, roasted winter squash, red grapes, Vermont goat cheese, apple maple vinaigrette
--Cast Iron Seared Pork Chop sage and buttermilk brined Berkshire pork chop, seared Brussels sprouts, shallot confit, roasted baby carrots, apple bourbon jam, hard cider reduction.
--Kung Pao Brussels Sprouts with Szechuan peppercorns, shishito peppers, honey roasted peanuts, sweet chili sauce
--Shaved Apple Salad mixed greens, plump golden raisins, shaved Honeycrisp apples, Vermont goat cheese, honey mustard dressing
--Butternut Squash Pizza fontina, bacon, caramelized onions, pecorino Romano, rosemary oil
WEEKEND BRUNCH (Saturday & Sunday, 9am-3pm)
--Dark Chocolate Waffle peanut butter drizzle, hot fudge sauce, maple whipped cream, honey roasted peanuts
--Hot Smoked Pastrami Sandwich Gruyere cheese, sauerkraut, spicy mustard, griddled Iggy’s rye bread
--Thick Sliced French Toast cinnamon brioche, brown butter pastry cream, caramelized apples and cinnamon, Vermont maple pecan syrup, Applewood smoked bacon
--Apple Cinnamon Oatmeal old fashioned rolled oats, roasted honeycrisp apples, cinnamon, nutmeg, cream
The Lincoln team continues with Brunch Test Kitchen every Friday this fall, where you can find a rotating lineup of brunch items and boozy milkshakes available for one day only (Friday 10am – 2pm). Guests can also toast to fall with a variety of new fall cocktails from Beverage Manager Rob Macaffrey, including the Autumn Mule (vodka, apple cider, caramel, lime), Candy Apple (gin, apple liqueur, cranberries, ginger) and Maple Crisp (rum, maple, apple, lime).
Every Thursday, starting at 5pm, Ramen returns to the Lincoln menu, featuring Chef Dixon’s traditional Bacon Dashi broth, complete with rotating Asian-inspired snacks to accompany Lincoln’s signature Ramen ($15). Ramen is available on Thursday evenings only, now through February 2018.
2) Jack’s Coal Fired Pizza has opened its first location in Burlington with a menu of handcrafted pizzas, pastas and wings, brought to life within the restaurant’s coal fired and wood fired ovens, made in Italy. As the name suggests, the coal fired concept is carried throughout Jack’s, influencing everything from the cocktail program to the interior décor. Helmed by Executive Chef Steve Walsh, the all-new 6,000-square-foot eatery and bar is located in Burlington in the property formerly occupied by Papa Razzi.
Patrons can indulge in hand stretched 16” Coal Fired Pies, 12” Wood Fired Pies, and a selection of starters, pastas and green salads in addition to nearly 40 craft and local beers and an array of wine and specialty cocktails like the Coal Fired Peach Lemonade (Tito’s, white peach puree, charred lemonade, coal fired peaches), made using lemons and peaches singed in the coal fired oven. Menu choices crafted in the coal fired oven include the Coal Fired Wings (lemon herb-rubbed or buffalo), the Swine & Sprouts (tomato, roasted Brussels sprouts, pork belly, mozzarella, garlic, balsamic reduction), White Clam (béchamel sauce, mozzarella, garlic, oregano, bacon), and Picante (tomato, pepperoni, sausage, mozzarella, banana peppers).
Jack’s Wood Fired Pizzas are cooked using white oak wood, and include choices like the Margherita, Popeye (mozzarella, feta, spinach, roasted garlic, olives), and West Coast (mozzarella, fig jam, prosciutto, bleu cheese, peppadew, onion, arugula). Guests can end their Jack’s Coal Fired Pizza experience on a sweet note with the homemade Banaffee Pie (graham cracker, toffee, banana, and custard) or homemade Carrot Cake (walnuts, cream cheese frosting).
Jack’s Coal Fired Pizza is open from 11:00am – 1:00am daily. Their menu seems to be larger than the other coal fired pizza restaurants in the area. Plus, the addition of the wood fired oven is an intriguing extra.
3) On Wednesday, October 25, you can meet Jeffrey Roberts, author of both the Atlas of American Artisan Cheese and the newly released Salted & Cured, the history of charcuterie in America, at The Cheese Shop of Concord. You can meet Jeff at two different segments:
3:30pm–5:30pm: Chat with Jeff, purchase a signed copy of his books if you like, and enjoy some cheese & charcuterie nibbles paired with exquisite Spanish Cider, courtesy of Ciders of Spain. No reservation required – just stop on by!
6:30pm–8pm: A more formal and intimate presentation given by Jeffrey & The Cheese Shop of Concord’s Peter Lovis featuring a series of a half dozen cheese, charcuterie and Spanish cider pairings – hosted by The Cheese Shop & Ciders of Spain. Space is very limited - just 16 attendees. A $22.09 reservation fee is required, which will be given back to you as a $20 store credit to spend that evening on any of the featured items (the difference being the processing fee). Register soon as this rare event will quickly reach capacity. Buy your ticket here on Eventbrite.
The Pairing will include:
(A) Hubbardston Blue. Westfield Farm (Fanjul Natural)
Prosciutto Americano. La Quercia –
(B) Harbison. Jasper Hill Farm (Guzman Riestra)
Guanciale. Olli.
(C) Ashbrook. Spring Brook Farm (Angelon 1947)
Beef Bresaola. Larchmont –
(D1) West-West Blue. Parish Hill Creamery
(Sidra de Pera/Diamantes de Hielo)
(D2) Wild boar salami. Creminelli – (Riestra Natural)
4) On Wednesday, November 1, from 6:30pm-9:30pm, Post 390 is hosting a one-of-a-kind dinner, part of their "Farm to Post" series, featuring coffee and cacao beans from New England’s top local coffee roasters and chocolate makers. Executive Chef Nick Deutmeyer and the team at Post 390 welcome guests to satisfy their taste buds at a special four-course dinner featuring local coffee roasters and chocolatiers. This dinner includes a welcome reception and a four-course dinner with specially-paired beverages. Guests will be able to mingle with artisan roasters and chocolatiers who will answer questions throughout the dinner.
The menu is as follows:
RECEPTION
COCOA NIB LAVASH (Cashew butter, apple)
MINI BUTTERMILK BISCUITS (Brown sugar cured ham, whipped coffee butter)
BEEF & SCALLION MEATBALLS (Black coffee barbeque sauce)
FIRST COURSE
PUFFED BUCKWHEAT & COFFEE ROASTED ROOTS (Heirloom carrots, baby turnips & beets, sautéed kale, espresso vinaigrette)
SECOND COURSE
COFFEE & CROISSANT (Veal, caramelized onion & coffee bouillon, steamed milk, short rib & gruyere croissant)
ENTRÉE COURSE
GREEN COFFEE BEAN SMOKED DUCK BREAST (Cocoa parsnip puree, caramelized pear, brussels sprout leaves, coffee dusted confit & cherry croquette)
DESSERT
TAZA AFFOGATO SUNDAE (Coconut dulce de leche, cocoa nib brioche, espresso)
Cost: Tickets are $55 per person (inclusive of beer and appetizers).
Space is limited and reservations are required. To purchase tickets, visit https://www.eventbrite.com/e/farm-to-post-local-roasters-dinner-tickets-38656906849
Thursday, October 5, 2017
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) Slated to open late next month, Bodega Canal will bring elevated Mexican fare and flare to the TD Garden neighborhood. Owner of North End gastropub Ward 8 and newcomer North Square Oyster, Nicholas Frattaroli aims to elevate Mexican dining with the “rustic luxe” concept. Bodega Canal will offer an alternative to the sports bar-heavy neighborhood with a fresh, lively destination for guests to enjoy a delicious meal, pre- or post-game drink, or fun night out on the town.
Helmed by Chef Kenny Schweizer, who also oversees the kitchen at Frattaroli’s Ward 8., Bodega Canal’s menu will offer a variety of house-made guacamoles, appetizers, tortas, salads, entrées, and, of course, plenty of classic and reimagined tacos. Menu highlights will include: Mole Short Rib with dirty rice and roasted green beans; Buttered Lobster Tacos with butter-poached lobster, grilled corn pico de gallo, cojita; and ancho crema, and Queso Fundido with chorizo and poblano rajas.
Ward 8’s General Manager Mike Wyatt will oversee the bar program as beverage manager to develop a creative, carefully curated cocktail, beer, and wine menu. With a full liquor license, Bodega Canal will serve up a wide variety of options including: a variety of margaritas; three frozen drink options; red, white, and rosé sangria; signature cocktails; shareable drinks; South American and Spanish wines; Mexican soft drinks; Mexican coffees; and domestic and foreign beers available by draft or the bottle.
“Always having loved Mexico’s cuisine and its rich culture, our team is excited to open a space that celebrates the vibrancy and boldness of Mexican flavors and dishes. In an area brimming with sports bars, we’re looking forward to bringing a fresh, new, sophisticated concept to Canal Street. We felt there was a need for a really great quality restaurant and bar that offers guests a fun atmosphere as well as elevated food and drink; we hope Bodega Canal meets that need!" says Frattaroli.
Located at 57 Canal St., Boston, MA, Bodega Canal will be open daily. The bar will be open Sunday through Wednesday from 11:30 to 1 a.m., and Thursday through Saturday from 11:30 to 2 a.m. Lunch will be served daily from 11:30 a.m. to 3 p.m. Dinner will be served Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Weekend brunch service will begin at a later date. For more information, please visit www.bodegacanal.com
2) Every Tuesday, from 11am-6pm, Temazcal Tequila Cantina in Lynnfield will celebrate Taco Tuesday. They will offer handcrafted tacos for ½ off, for lunch or early dinner and drinks. Choose from any of Temazcal’s tacos, served with Mexican rice and black beans, including: grilled vegetable tacos, grilled chicken tacos, fish tacos, lettuce wrap Ahi Tuna tacos, lettuce wrap grilled salmon tacos, Asada skirt steak tacos, or tacos mechados (braised short ribs).
3) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar welcome autumn with a special fall Columbus Day edition of brunch on Monday, October 9, from 10am-3pm.
Executive Chef Matt Drummond will be dishing out Loco’s signature brunch items like Avocado Toast (marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado), the decadent PB&J French Toast (peanut butter & berry jam stuffed, banana foster sauce, spiced peanuts), savory Cubano (carnitas, tasso ham, queso, house pickles, special sauce) and other fall-inspired specials.
Those looking for a liquid brunch can keep the weekend going with signature cocktails from Bar Manager Kaitlyn Fischer, including the cult-favorite Coco Margarita and a variety of other seasonal sippers.
4) On Thursday, October 12, from 7pm-9pm, Tavolo Ristorante will host a Mushroom Dinner Extravaganza. Chef Eric will present each course and Dunk, from Dunks Mushroom Products & Foraging LLC, will also join in to showcase a selection of mushrooms and products that he cultivates locally, and that we take pride in cooking.
The Menu:
1st Course: Wild Mushroom Bruschetta - black stainer foccacia, Langwater Farm garlic, local quail eggs, italian black truffles
2nd Course: Lacto Salad - mixed mushroom conserva, lacto green beans, Judy's greens, housemade black garlic, mushroom jerky
3rd Course: Beef Tartar - king of the woods crown, farm shallots, herbs, dandilion mustard
4th Course: Chitarra Ramen - serrano chili, chitarra, wild sassafras and umami broth, jenny's duck eggs, shroom accutrements
5th Course: Chaga Panna Cotta - matsutake, maple gummies, vanilla and pine froth
With complimentary amuse bouche and tea course! Menu subject to change. Vegetarian option available.
Cost: $50 per person. Drink pairings for an additional $30.
Limited spots available so get your tickets now at Eventbrite.
5) Culinary creativity is nothing new for Chef Leo Asaro who has been Chef de Cuisine at Michael Schlow’s Latin-inspired eatery Tico since 2014.
This Fall, Asaro’s bringing something new to Tico's table with “Leo’s Lab” - an interactive dining experience where guests get a front row seat for the appetizing action of Asaro’s artistry at Tico's intimate chef counter. From cocktail concoctions to delectable dishes, “Leo’s Lab” is a culinary journey through bites, sips and anecdotes and an unmatched celebration of sensory stimulation.
"Leo’s Lab" will be in business on select Tuesday and Wednesday evenings with one 6:30 pm seating for up to 8 guests. Tickets are $75 per person (not including taxes or gratuity), and include a welcome sip of champagne, one cocktail creation, five savory courses and a dessert finale served with a side of friendly banter with fellow guests and a culinary discussion throughout the meal with Asaro himself.
This series kicked off on October 3rd and upcoming dates include:
Tuesday, October 3
Wednesday, October 18
Wednesday, November 8
Tuesday, November 28
Tuesday, December 5
Tuesday, December 19
Asaro has spent over a decade mastering his culinary craft and coming up with fun, new ways to engage diners. The Johnson and Wales graduate studied under Chef Daniel Boulud before finding a home in Schlow’s restaurant group. Impressed with his skills and ability to design beautiful dishes, Schlow brought Asaro up the ranks from Sous Chef of his renowned restaurant Radius, to Executive Chef of beloved Via Matta, and eventually to his current post at Tico in the Back Bay.
For tickets and more information on Leo’s Lab, visit http://www.ticoboston.com/leo-s-lab.
6) You may already be aware of the famed Craigie Burger – but did you know that you can enjoy it this Friday for lunch at Craigie On Main? You can also pair it with a beer from Exhibit A Brewing. Tony Maws started this once a month Craigie Burger & Beer event in the summer with Notch Brewing, and cooked for sold-out crowds. So this fall he is welcoming Exhibit A Brewery to Cambridge on October 6, November 3 and December 8. Mark your calendars now, these lunch events sell out!
Date: Friday, October 6
Time: 11:30am – 2:00pm
Price: $18.00 / Craigie Burger. Your choice of beverage is not included in the $18
To make Reservations, go to this : Eventbrite Link:
https://www.eventbrite.com/e/burger-lunch-at-craigie-on-main-with-exhibit-a-tickets-38202200811
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1) Slated to open late next month, Bodega Canal will bring elevated Mexican fare and flare to the TD Garden neighborhood. Owner of North End gastropub Ward 8 and newcomer North Square Oyster, Nicholas Frattaroli aims to elevate Mexican dining with the “rustic luxe” concept. Bodega Canal will offer an alternative to the sports bar-heavy neighborhood with a fresh, lively destination for guests to enjoy a delicious meal, pre- or post-game drink, or fun night out on the town.
Helmed by Chef Kenny Schweizer, who also oversees the kitchen at Frattaroli’s Ward 8., Bodega Canal’s menu will offer a variety of house-made guacamoles, appetizers, tortas, salads, entrées, and, of course, plenty of classic and reimagined tacos. Menu highlights will include: Mole Short Rib with dirty rice and roasted green beans; Buttered Lobster Tacos with butter-poached lobster, grilled corn pico de gallo, cojita; and ancho crema, and Queso Fundido with chorizo and poblano rajas.
Ward 8’s General Manager Mike Wyatt will oversee the bar program as beverage manager to develop a creative, carefully curated cocktail, beer, and wine menu. With a full liquor license, Bodega Canal will serve up a wide variety of options including: a variety of margaritas; three frozen drink options; red, white, and rosé sangria; signature cocktails; shareable drinks; South American and Spanish wines; Mexican soft drinks; Mexican coffees; and domestic and foreign beers available by draft or the bottle.
“Always having loved Mexico’s cuisine and its rich culture, our team is excited to open a space that celebrates the vibrancy and boldness of Mexican flavors and dishes. In an area brimming with sports bars, we’re looking forward to bringing a fresh, new, sophisticated concept to Canal Street. We felt there was a need for a really great quality restaurant and bar that offers guests a fun atmosphere as well as elevated food and drink; we hope Bodega Canal meets that need!" says Frattaroli.
Located at 57 Canal St., Boston, MA, Bodega Canal will be open daily. The bar will be open Sunday through Wednesday from 11:30 to 1 a.m., and Thursday through Saturday from 11:30 to 2 a.m. Lunch will be served daily from 11:30 a.m. to 3 p.m. Dinner will be served Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Weekend brunch service will begin at a later date. For more information, please visit www.bodegacanal.com
2) Every Tuesday, from 11am-6pm, Temazcal Tequila Cantina in Lynnfield will celebrate Taco Tuesday. They will offer handcrafted tacos for ½ off, for lunch or early dinner and drinks. Choose from any of Temazcal’s tacos, served with Mexican rice and black beans, including: grilled vegetable tacos, grilled chicken tacos, fish tacos, lettuce wrap Ahi Tuna tacos, lettuce wrap grilled salmon tacos, Asada skirt steak tacos, or tacos mechados (braised short ribs).
3) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar welcome autumn with a special fall Columbus Day edition of brunch on Monday, October 9, from 10am-3pm.
Executive Chef Matt Drummond will be dishing out Loco’s signature brunch items like Avocado Toast (marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado), the decadent PB&J French Toast (peanut butter & berry jam stuffed, banana foster sauce, spiced peanuts), savory Cubano (carnitas, tasso ham, queso, house pickles, special sauce) and other fall-inspired specials.
Those looking for a liquid brunch can keep the weekend going with signature cocktails from Bar Manager Kaitlyn Fischer, including the cult-favorite Coco Margarita and a variety of other seasonal sippers.
4) On Thursday, October 12, from 7pm-9pm, Tavolo Ristorante will host a Mushroom Dinner Extravaganza. Chef Eric will present each course and Dunk, from Dunks Mushroom Products & Foraging LLC, will also join in to showcase a selection of mushrooms and products that he cultivates locally, and that we take pride in cooking.
The Menu:
1st Course: Wild Mushroom Bruschetta - black stainer foccacia, Langwater Farm garlic, local quail eggs, italian black truffles
2nd Course: Lacto Salad - mixed mushroom conserva, lacto green beans, Judy's greens, housemade black garlic, mushroom jerky
3rd Course: Beef Tartar - king of the woods crown, farm shallots, herbs, dandilion mustard
4th Course: Chitarra Ramen - serrano chili, chitarra, wild sassafras and umami broth, jenny's duck eggs, shroom accutrements
5th Course: Chaga Panna Cotta - matsutake, maple gummies, vanilla and pine froth
With complimentary amuse bouche and tea course! Menu subject to change. Vegetarian option available.
Cost: $50 per person. Drink pairings for an additional $30.
Limited spots available so get your tickets now at Eventbrite.
5) Culinary creativity is nothing new for Chef Leo Asaro who has been Chef de Cuisine at Michael Schlow’s Latin-inspired eatery Tico since 2014.
This Fall, Asaro’s bringing something new to Tico's table with “Leo’s Lab” - an interactive dining experience where guests get a front row seat for the appetizing action of Asaro’s artistry at Tico's intimate chef counter. From cocktail concoctions to delectable dishes, “Leo’s Lab” is a culinary journey through bites, sips and anecdotes and an unmatched celebration of sensory stimulation.
"Leo’s Lab" will be in business on select Tuesday and Wednesday evenings with one 6:30 pm seating for up to 8 guests. Tickets are $75 per person (not including taxes or gratuity), and include a welcome sip of champagne, one cocktail creation, five savory courses and a dessert finale served with a side of friendly banter with fellow guests and a culinary discussion throughout the meal with Asaro himself.
This series kicked off on October 3rd and upcoming dates include:
Tuesday, October 3
Wednesday, October 18
Wednesday, November 8
Tuesday, November 28
Tuesday, December 5
Tuesday, December 19
Asaro has spent over a decade mastering his culinary craft and coming up with fun, new ways to engage diners. The Johnson and Wales graduate studied under Chef Daniel Boulud before finding a home in Schlow’s restaurant group. Impressed with his skills and ability to design beautiful dishes, Schlow brought Asaro up the ranks from Sous Chef of his renowned restaurant Radius, to Executive Chef of beloved Via Matta, and eventually to his current post at Tico in the Back Bay.
For tickets and more information on Leo’s Lab, visit http://www.ticoboston.com/leo-s-lab.
6) You may already be aware of the famed Craigie Burger – but did you know that you can enjoy it this Friday for lunch at Craigie On Main? You can also pair it with a beer from Exhibit A Brewing. Tony Maws started this once a month Craigie Burger & Beer event in the summer with Notch Brewing, and cooked for sold-out crowds. So this fall he is welcoming Exhibit A Brewery to Cambridge on October 6, November 3 and December 8. Mark your calendars now, these lunch events sell out!
Date: Friday, October 6
Time: 11:30am – 2:00pm
Price: $18.00 / Craigie Burger. Your choice of beverage is not included in the $18
To make Reservations, go to this : Eventbrite Link:
https://www.eventbrite.com/e/burger-lunch-at-craigie-on-main-with-exhibit-a-tickets-38202200811
Thursday, August 24, 2017
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) On October 13, from 7pm-9pm, Identità Golose, the international culinary organization highlighting the best of contemporary cuisine, hosts its inaugural dinner in Boston at Eataly Boston’s Terra, featuring acclaimed local and Italian chefs.
Identità Golose, founded in 2004 by Italian food journalist Paolo Marchi, aims to highlight the best of contemporary cuisine and honor the chefs who proudly blend traditional techniques with modern methods. The first Identità Golose Chefs’ Congress was held in Milan in 2005, and many more have been held since, each one showcasing the greatest Italian and international chefs. In 2010, Identità Golose decided to share the talent of Italy’s finest chefs with an American audience and brought the event to Eataly New York, followed by Identità Golose Chicago in 2014. This year Identità Golose expands its US reach to include Identità Golose Boston.
Marchi adds, “The debut in Boston, the most European among American cities, will be a dinner that brings together culinary personalities from the homeland and those located in Boston to highlight the quality of Italian ingredients and demonstrate the pleasure of Italian hospitality.”
At the dinner, four celebrated chefs will wow guests with international dishes while discussing this year’s theme “Great Italy at the Table.” The dinner commences with an aperitivo welcoming guests to the restaurant followed by a seated, coursed meal featuring a refreshing seafood starter by Chef Michele Carter, a pasta dish compliments of Chef Caterina Ceraudo, a stuffed pasta dish from Chef Michael Schlow, and a hearty main course by Chef Chris Fischer, ending with a dessert created by Chef Caterina Ceraudo.
Tickets are $150 per person and available on the Eataly website.
2) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar continue endless summer with a special Luau-themed Labor Day Brunch on Monday, September 4, from 10am-3pm. Kick back, relax, and embrace the spirit of the islands with live music at this special Labor Day Weekend installment of Loco’s brunch featuring a variety of tropical bites and cocktails to toast to endless summer.
In addition to Executive Chef Matt Drummond’s signature brunch items (Avocado Toast with marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado; Fried Chicken & Waffles with a jalapeno cornbread waffle and chile maple butter sauce and Breakfast Tacos with carnitas, scrambled cheesy eggs, smoked tomatillo salsa, chile de arbol) guests will be treated to tropical-inspired specials and ceviches.
Those looking for a liquid brunch can sip on signature cocktails from Bar Manager Kaitlyn Fischer including the cult-favorite Coco Margarita and Rum Punch specials like the refreshing Watermelon and Pineapple Punch Bowls served in a hollowed out watermelon to keep the island vibes flowing or sip on the indulgent, newly-debuted Dirty B cocktail made with Myer’s Rum, Rum Chata, Kahlua, freshly muddled bananas, chocolate drizzle.
To make reservations, please call 617-917-LOCO
3) Tony Maws, Chef/Owner, Craigie On Main and The Kirkland Tap and Trotter is thrilled to welcome friend and fellow chef Seamus Mullen to his two kitchens on September 12 and 13. It will be Two Chefs, Two Nights, Two Dinners. Chef Seamus Mullen will be cooking some of the delicious, wholesome recipes featured in his new cookbook, Real Food Heals: Eat to Feel Younger + Stronger Every Day.
Seamus, chef of Tertulia and El Colmado, both in NYC, recently had to confront his own health after a near-death experience brought on by an autoimmune disease he had struggled with for years. This battle has changed the way he cooks and eats both at his restaurants and at home, and he shares more than 125 Paleo inspired recipes in his new book, Real Food Heals.
“Seamus is an extraordinary chef” shares Maws. “We can all learn something from his battle and his new outlook. We share many of the same passions, from food to biking to family and searching for balance. I am delighted to welcome him to my kitchen and cook with him. It’s going to be a blast and absolutely delicious. I think we will be surprising people with what we prepare together.”
September 12: Dinner With Tony & Seamus at The Kirkland Tap & Trotter
Tony is welcoming Seamus to the kitchen at The Kirkland Tap and Trotter. Seamus and Tony will bring the dishes to the table family style, speak with the guests and share stories. This is an intimate, candid dinner with two seatings of 12, at 6pm and 6:30pm.
Price: $85.00 (Dinner includes an autographed copy of Real Food Heals by Chef Seamus Mullen)
Beverage pairings will be available.
Reservations: Required. Please visit their Eventbrite page: https://www.eventbrite.com/e/dinner-with-tony-seamus-tickets-37040731826
September 13: Chef Tony Maws Welcomes Chef Seamus Mullen to Craigie On Main:
Tony will welcome Seamus to his kitchen at Craigie On Main. Tony and Seamus will cook side by side, bringing seasonal ingredients to new heights from the perspective of Real Food Heals. This will be a very special and memorable evening with two chefs creating spectacular dishes that not only are seasonal but good for you too.
Price: $115.00 (Dinner includes an autographed copy of Real Food Heals by Chef Seamus Mullen)
Wine pairings will be available.
Reservations: Required. Please call Craigie On Main, 617-497-5511
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1) On October 13, from 7pm-9pm, Identità Golose, the international culinary organization highlighting the best of contemporary cuisine, hosts its inaugural dinner in Boston at Eataly Boston’s Terra, featuring acclaimed local and Italian chefs.
Identità Golose, founded in 2004 by Italian food journalist Paolo Marchi, aims to highlight the best of contemporary cuisine and honor the chefs who proudly blend traditional techniques with modern methods. The first Identità Golose Chefs’ Congress was held in Milan in 2005, and many more have been held since, each one showcasing the greatest Italian and international chefs. In 2010, Identità Golose decided to share the talent of Italy’s finest chefs with an American audience and brought the event to Eataly New York, followed by Identità Golose Chicago in 2014. This year Identità Golose expands its US reach to include Identità Golose Boston.
Marchi adds, “The debut in Boston, the most European among American cities, will be a dinner that brings together culinary personalities from the homeland and those located in Boston to highlight the quality of Italian ingredients and demonstrate the pleasure of Italian hospitality.”
At the dinner, four celebrated chefs will wow guests with international dishes while discussing this year’s theme “Great Italy at the Table.” The dinner commences with an aperitivo welcoming guests to the restaurant followed by a seated, coursed meal featuring a refreshing seafood starter by Chef Michele Carter, a pasta dish compliments of Chef Caterina Ceraudo, a stuffed pasta dish from Chef Michael Schlow, and a hearty main course by Chef Chris Fischer, ending with a dessert created by Chef Caterina Ceraudo.
Tickets are $150 per person and available on the Eataly website.
2) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar continue endless summer with a special Luau-themed Labor Day Brunch on Monday, September 4, from 10am-3pm. Kick back, relax, and embrace the spirit of the islands with live music at this special Labor Day Weekend installment of Loco’s brunch featuring a variety of tropical bites and cocktails to toast to endless summer.
In addition to Executive Chef Matt Drummond’s signature brunch items (Avocado Toast with marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado; Fried Chicken & Waffles with a jalapeno cornbread waffle and chile maple butter sauce and Breakfast Tacos with carnitas, scrambled cheesy eggs, smoked tomatillo salsa, chile de arbol) guests will be treated to tropical-inspired specials and ceviches.
Those looking for a liquid brunch can sip on signature cocktails from Bar Manager Kaitlyn Fischer including the cult-favorite Coco Margarita and Rum Punch specials like the refreshing Watermelon and Pineapple Punch Bowls served in a hollowed out watermelon to keep the island vibes flowing or sip on the indulgent, newly-debuted Dirty B cocktail made with Myer’s Rum, Rum Chata, Kahlua, freshly muddled bananas, chocolate drizzle.
To make reservations, please call 617-917-LOCO
3) Tony Maws, Chef/Owner, Craigie On Main and The Kirkland Tap and Trotter is thrilled to welcome friend and fellow chef Seamus Mullen to his two kitchens on September 12 and 13. It will be Two Chefs, Two Nights, Two Dinners. Chef Seamus Mullen will be cooking some of the delicious, wholesome recipes featured in his new cookbook, Real Food Heals: Eat to Feel Younger + Stronger Every Day.
Seamus, chef of Tertulia and El Colmado, both in NYC, recently had to confront his own health after a near-death experience brought on by an autoimmune disease he had struggled with for years. This battle has changed the way he cooks and eats both at his restaurants and at home, and he shares more than 125 Paleo inspired recipes in his new book, Real Food Heals.
“Seamus is an extraordinary chef” shares Maws. “We can all learn something from his battle and his new outlook. We share many of the same passions, from food to biking to family and searching for balance. I am delighted to welcome him to my kitchen and cook with him. It’s going to be a blast and absolutely delicious. I think we will be surprising people with what we prepare together.”
September 12: Dinner With Tony & Seamus at The Kirkland Tap & Trotter
Tony is welcoming Seamus to the kitchen at The Kirkland Tap and Trotter. Seamus and Tony will bring the dishes to the table family style, speak with the guests and share stories. This is an intimate, candid dinner with two seatings of 12, at 6pm and 6:30pm.
Price: $85.00 (Dinner includes an autographed copy of Real Food Heals by Chef Seamus Mullen)
Beverage pairings will be available.
Reservations: Required. Please visit their Eventbrite page: https://www.eventbrite.com/e/dinner-with-tony-seamus-tickets-37040731826
September 13: Chef Tony Maws Welcomes Chef Seamus Mullen to Craigie On Main:
Tony will welcome Seamus to his kitchen at Craigie On Main. Tony and Seamus will cook side by side, bringing seasonal ingredients to new heights from the perspective of Real Food Heals. This will be a very special and memorable evening with two chefs creating spectacular dishes that not only are seasonal but good for you too.
Price: $115.00 (Dinner includes an autographed copy of Real Food Heals by Chef Seamus Mullen)
Wine pairings will be available.
Reservations: Required. Please call Craigie On Main, 617-497-5511
Thursday, July 20, 2017
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) Eastie’s latest newcomer, Cunard Tavern, is now be open for weekend brunch. Available every Saturday and Sunday from 10:30 a.m. to 2:30 p.m., Cunard will offer brunch-goers an eclectic menu full of brunch classics and re-imagined, new interpretations of old favorites.
Ranging in price from $10 to $22, Chef Anthony Pino’s brunch menu will feature approachable, fun entrées including:
Elvis Sandwich (peanut butter, banana, and bacon in egg-dipped brioche and grilled)
Bacon and Egg Burger (Swiss, applewood-smoked bacon, over easy egg, fresh tomato, shredded lettuce, slice onion and chipotle hollandaise)
#BasicBreakfast (two eggs, cheesy hash browns, crispy applewood-smoked bacon, and toast)
Baked French Toast Casserole (baked brioche with seasonal fruit toppings and homemade whipped cream).
Lobster & Corn Salad roll (maine lobster and local corn in a buttered hotdog roll)
To complement its food menu, Cunard will offer guests a variety of handcrafted “adult beverages” including a Chili Verde Bloody, Mimosas, and an assortment of Bellinis made with various fresh purees.
2) On Tuesday, July 25, join Chris Schlesinger on The Automatic’s porch as he makes his famous Paella! Spanish style appetizers, seafood and pork paella and a whole lot of hospitality are going to be served homestyle out on the porch by Chris Schlesinger and The Automatic team.
Chris, a James Beard award-winning chef, founder of East Coast Grill and author of several books, opened The Automatic with his friend, legendary bartender Dave Cagle. “This is our first summer season out on the patio, so we figure we have to christen it with paella and rosé” says Chris.
It all started with a friendly paella competition over the charcoals at his summer home in Westport. Then Chris’ paella recipe was featured in The New York Times and it has become a summertime staple. Come with friends to cheer on “Old Man Schlesinger” as he cooks up his sacred summer dish. Toast the cook with The Automatic’s large format rosé! Make your reservations now, this will sell out.
Price: $35 per person, fixed price
Please call 617-714-5226 to make a Reservation
3) Babbo Pizzeria e Enoteca Chef Mario LaPosta and his team invite guests to join them on Thursday, July 27 to explore the flavors of Puglia. Babbo Pizzeria will host an Italian wine dinner to explore the flavors of Puglia. Starting at 6 p.m., the evening will include a tasting of four different courses, along with wine pairings from the region.
The menu is as follows:
Antipasti
--Bruschetta with Burrata di Andria
--Cozze Gratinate
--Peperoncini Ripieni with Tuna
--Zensa Salento Fiano 2014
Orrecchiette, Pomodorini Secchi, Salsiccia, Broccoli Rabe
Li Veli 'Primerose' Negroamaro Rosato 2016
Parmigiana di Melanzane
Pietregiovani Primitivo 2013
Goat's Milk Ricotta Panna Cotta, Vincotto Biscuit, Fresh Figs
Babbo Limoncello
Tickets are $95 and can be purchased by logging onto https://pugliawinedinner.splashthat.com/
4) Tapestry in Fenway is hosting an Aloha Party featuring Hawaiian cuisine such as Hawaiian Pizza along with Spam and pineapple dishes, tiki drinks and live Island music performed by Big Party Orchestra.
The event is open to the public and will take place on Sunday, August 20th from 2pm until 8pm. There is a $5 cover charge at the door and there will be a cash bar.
5) The Cambridge Chamber of Commerce is proud to announce Cambridge’s newest Summer food festival, The Char & Bar Wars – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the Rindge School of Technical Arts Culinary Arts and Hospitality Program.
On Wednesday, August 2, from 5pm-8pm, food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of Best Classic Burger, Best Signature Burger, and Best Summer Cocktail. The event will take place at 50 Landsdowne Street, Cambridge.
Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie on Main, The Automatic, Café Luna and more,
Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet.
To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.
6) On Monday, July 31, celebrated Chef Paul O’Connell from the legendary Chez Henri shares the secrets of his famous Cuban sandwich with The Automatic. The Automatic’s Dave Cagle and his team are honored to launch The Automatic’s new signature Cuban Sandwich – with the blessing of Chef Paul O’Connell.
“We are thrilled that Chef Paul O’Connell is bringing back his famous Pork Butt!” says Dave Cagle. “We say it’s time to Stop The Madness!! He’s sharing his recipe, teaching us his tricks, and we will begin serving the classic Cuban Sandwich starting at 5pm on July 31. And then every night after that.” It will be The Automatic’s new signature sandwich.
To make reservations, please call The Automatic at 617-714-5226
7) Chef/Owner Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – is debuting 25 new creations at Scampo that encapsulate the boldest and brightest flavors of summertime.
To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is Crisped Lebanese Pita Bread with whipped white bean and anchovy, sumac and pistachio oil finished with grated, cured egg yolk ($15) and on the pizza side, there is a new Tiny Meatballs Pizza with jowl bacon, candele sauce and gremolata ($20) as well as a White Pizza with truffle cheese, sherried chanterelle and fig preserve ($25).
Other new starters include the summery Avocado Soup with a salt-baked prawn a la plancha and charred scallion crème fraiche ($17); Peekytoe Crab Salad on a lemony artichoke heart with red sorrel, lemon aioli and apple jelly cubes ($25); Maple Torched Foie Gras with sous-vide coffee butter and yellow raisin brioche ($26); the sharable Char-Grilled Lamb Shoulder Chops with whipped French feta mash (two for $22; three for $32); Tandoori Fired Large Sea Scallops on whipped white eggplant ($24); Spain’s Ibérico Ham with warm Portuguese custard tarts and shaved persimmon ($39); and, Heirloom Tomatoes with horseradish panna cotta, melon and pine nut puree ($16).
From the signature mozzarella bar, there is a trio of newcomers: Mozzarella with Prosciutto on grilled watermelon steak ($29); Mozzarella with Beef Sirloin Carpaccio with peppery red watercress and petit cracked black pepper arancini ($22); and, Burrata on olive oil-fried chestnut polenta with broiled Frog Hollow Farm’s organic peaches ($22).
New “Handmade Pasta e Risotti” offerings include the Delicate Three-Cheese Lasagna, a deconstructed creation filled with robiola cheese and topped with zucchini blossoms and truffle honey ($21); Sweet Potato Agnolotti with crisped pork belly and caramel ‘pulled’ roasted hazelnuts ($19/29); Beet Pappardelle with blue poppy seeds, white baby beets and black summer truffles ($18/28); and, Butter ‘Toasted’ Acquerello Risotto, from Piedmont, with summer’s soft shell lobster and ‘silver queen’ corn ($28).
The entrée-sized “Plates” also have undergone a full seasonal revamping, with Rare Tuna served with frites, crisped ‘black and white’ squid and curly parsley bagna cauda ($36); Roast Day Boat Nova Scotia Halibut with cockles and rouille of rolled gratin with the thinnest zucchini and summer squash ($38); Crisped Salmon with spiced laksa butter and micro citrus greens on steamed coconut milk jasmine rice ($34); Classic Brick Chicken with red chard gnocchi, Alabama white BBQ sauce and a fried pickle ($30); Heritage Red Wattle Pork Chop with an intense rum-raisin butter and French fried parsnips ($36); Scampo Duck with celery leaf and almond milk risotto finished with Sangue Morlacco dark cherry liquor gastrique ($35); Seared Darling Downs Wagyu Skirt Steak with ripe tomato and peach with a pistachio pesto ($38); Scaloppini of Tender Veal with king oyster mushrooms and young taleggio with farro grains and marsala wine ($36); and, Fish & Chips with apple cider-battered hake and lobster served with root chips and Tokyo tartar ($44).
For sides, diners now can round out their experience with new accompaniments like Grilled Corn & Corn Sformato with chipotle and chili-lime salt ($10) and Simon’s Incredible Dauphine Potatoes & Tempura Onion Rings ($10).
**********************************************************
1) Eastie’s latest newcomer, Cunard Tavern, is now be open for weekend brunch. Available every Saturday and Sunday from 10:30 a.m. to 2:30 p.m., Cunard will offer brunch-goers an eclectic menu full of brunch classics and re-imagined, new interpretations of old favorites.
Ranging in price from $10 to $22, Chef Anthony Pino’s brunch menu will feature approachable, fun entrées including:
Elvis Sandwich (peanut butter, banana, and bacon in egg-dipped brioche and grilled)
Bacon and Egg Burger (Swiss, applewood-smoked bacon, over easy egg, fresh tomato, shredded lettuce, slice onion and chipotle hollandaise)
#BasicBreakfast (two eggs, cheesy hash browns, crispy applewood-smoked bacon, and toast)
Baked French Toast Casserole (baked brioche with seasonal fruit toppings and homemade whipped cream).
Lobster & Corn Salad roll (maine lobster and local corn in a buttered hotdog roll)
To complement its food menu, Cunard will offer guests a variety of handcrafted “adult beverages” including a Chili Verde Bloody, Mimosas, and an assortment of Bellinis made with various fresh purees.
2) On Tuesday, July 25, join Chris Schlesinger on The Automatic’s porch as he makes his famous Paella! Spanish style appetizers, seafood and pork paella and a whole lot of hospitality are going to be served homestyle out on the porch by Chris Schlesinger and The Automatic team.
Chris, a James Beard award-winning chef, founder of East Coast Grill and author of several books, opened The Automatic with his friend, legendary bartender Dave Cagle. “This is our first summer season out on the patio, so we figure we have to christen it with paella and rosé” says Chris.
It all started with a friendly paella competition over the charcoals at his summer home in Westport. Then Chris’ paella recipe was featured in The New York Times and it has become a summertime staple. Come with friends to cheer on “Old Man Schlesinger” as he cooks up his sacred summer dish. Toast the cook with The Automatic’s large format rosé! Make your reservations now, this will sell out.
Price: $35 per person, fixed price
Please call 617-714-5226 to make a Reservation
3) Babbo Pizzeria e Enoteca Chef Mario LaPosta and his team invite guests to join them on Thursday, July 27 to explore the flavors of Puglia. Babbo Pizzeria will host an Italian wine dinner to explore the flavors of Puglia. Starting at 6 p.m., the evening will include a tasting of four different courses, along with wine pairings from the region.
The menu is as follows:
Antipasti
--Bruschetta with Burrata di Andria
--Cozze Gratinate
--Peperoncini Ripieni with Tuna
--Zensa Salento Fiano 2014
Orrecchiette, Pomodorini Secchi, Salsiccia, Broccoli Rabe
Li Veli 'Primerose' Negroamaro Rosato 2016
Parmigiana di Melanzane
Pietregiovani Primitivo 2013
Goat's Milk Ricotta Panna Cotta, Vincotto Biscuit, Fresh Figs
Babbo Limoncello
Tickets are $95 and can be purchased by logging onto https://pugliawinedinner.splashthat.com/
4) Tapestry in Fenway is hosting an Aloha Party featuring Hawaiian cuisine such as Hawaiian Pizza along with Spam and pineapple dishes, tiki drinks and live Island music performed by Big Party Orchestra.
The event is open to the public and will take place on Sunday, August 20th from 2pm until 8pm. There is a $5 cover charge at the door and there will be a cash bar.
5) The Cambridge Chamber of Commerce is proud to announce Cambridge’s newest Summer food festival, The Char & Bar Wars – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the Rindge School of Technical Arts Culinary Arts and Hospitality Program.
On Wednesday, August 2, from 5pm-8pm, food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of Best Classic Burger, Best Signature Burger, and Best Summer Cocktail. The event will take place at 50 Landsdowne Street, Cambridge.
Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie on Main, The Automatic, Café Luna and more,
Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet.
To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.
6) On Monday, July 31, celebrated Chef Paul O’Connell from the legendary Chez Henri shares the secrets of his famous Cuban sandwich with The Automatic. The Automatic’s Dave Cagle and his team are honored to launch The Automatic’s new signature Cuban Sandwich – with the blessing of Chef Paul O’Connell.
“We are thrilled that Chef Paul O’Connell is bringing back his famous Pork Butt!” says Dave Cagle. “We say it’s time to Stop The Madness!! He’s sharing his recipe, teaching us his tricks, and we will begin serving the classic Cuban Sandwich starting at 5pm on July 31. And then every night after that.” It will be The Automatic’s new signature sandwich.
To make reservations, please call The Automatic at 617-714-5226
7) Chef/Owner Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – is debuting 25 new creations at Scampo that encapsulate the boldest and brightest flavors of summertime.
To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is Crisped Lebanese Pita Bread with whipped white bean and anchovy, sumac and pistachio oil finished with grated, cured egg yolk ($15) and on the pizza side, there is a new Tiny Meatballs Pizza with jowl bacon, candele sauce and gremolata ($20) as well as a White Pizza with truffle cheese, sherried chanterelle and fig preserve ($25).
Other new starters include the summery Avocado Soup with a salt-baked prawn a la plancha and charred scallion crème fraiche ($17); Peekytoe Crab Salad on a lemony artichoke heart with red sorrel, lemon aioli and apple jelly cubes ($25); Maple Torched Foie Gras with sous-vide coffee butter and yellow raisin brioche ($26); the sharable Char-Grilled Lamb Shoulder Chops with whipped French feta mash (two for $22; three for $32); Tandoori Fired Large Sea Scallops on whipped white eggplant ($24); Spain’s Ibérico Ham with warm Portuguese custard tarts and shaved persimmon ($39); and, Heirloom Tomatoes with horseradish panna cotta, melon and pine nut puree ($16).
From the signature mozzarella bar, there is a trio of newcomers: Mozzarella with Prosciutto on grilled watermelon steak ($29); Mozzarella with Beef Sirloin Carpaccio with peppery red watercress and petit cracked black pepper arancini ($22); and, Burrata on olive oil-fried chestnut polenta with broiled Frog Hollow Farm’s organic peaches ($22).
New “Handmade Pasta e Risotti” offerings include the Delicate Three-Cheese Lasagna, a deconstructed creation filled with robiola cheese and topped with zucchini blossoms and truffle honey ($21); Sweet Potato Agnolotti with crisped pork belly and caramel ‘pulled’ roasted hazelnuts ($19/29); Beet Pappardelle with blue poppy seeds, white baby beets and black summer truffles ($18/28); and, Butter ‘Toasted’ Acquerello Risotto, from Piedmont, with summer’s soft shell lobster and ‘silver queen’ corn ($28).
The entrée-sized “Plates” also have undergone a full seasonal revamping, with Rare Tuna served with frites, crisped ‘black and white’ squid and curly parsley bagna cauda ($36); Roast Day Boat Nova Scotia Halibut with cockles and rouille of rolled gratin with the thinnest zucchini and summer squash ($38); Crisped Salmon with spiced laksa butter and micro citrus greens on steamed coconut milk jasmine rice ($34); Classic Brick Chicken with red chard gnocchi, Alabama white BBQ sauce and a fried pickle ($30); Heritage Red Wattle Pork Chop with an intense rum-raisin butter and French fried parsnips ($36); Scampo Duck with celery leaf and almond milk risotto finished with Sangue Morlacco dark cherry liquor gastrique ($35); Seared Darling Downs Wagyu Skirt Steak with ripe tomato and peach with a pistachio pesto ($38); Scaloppini of Tender Veal with king oyster mushrooms and young taleggio with farro grains and marsala wine ($36); and, Fish & Chips with apple cider-battered hake and lobster served with root chips and Tokyo tartar ($44).
For sides, diners now can round out their experience with new accompaniments like Grilled Corn & Corn Sformato with chipotle and chili-lime salt ($10) and Simon’s Incredible Dauphine Potatoes & Tempura Onion Rings ($10).
Thursday, May 25, 2017
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) Civic Kitchen & Drink, Chef Rick Araujo and GM Sarah Lee are hosting a Spencer Trappist Ale Dinner on Tuesday, May 23, at 6pm. This is a very rare opportunity to taste a variety of unique Spencer Trappist Beer and the dinner is sure to sell out. The monks at St. Joseph Abbey, in Spencer, brew the beer themselves; it is the only certified Trappist Beer made in the USA. Civic Kitchen & Drink is honored to present Spencer Trappist Beer and celebrates this extraordinary and one-of-a-kind local brewery.
Chef Rick Araujo is creating a Four Course Dinner paired with Spencer Trappist Beer.
The four course dinner features:
--Buttermilk Fried Chicken skewers with sweet potato waffles and a trappist orange marmalade glaze / Paired with Trappist Ale
--Grilled Swordfish with a green peppercorn hollandaise sauce and potato au gratin / Paired with Trappist IPA
--Chinese Five Spiced Duck over a smoked gouda polenta and smothered haricot vert / Beer Pairing Coming Soon!
And More!
Price: $75 per person, includes tax and gratuity
To make a Reservation, please call 508-329-5179
2) Puritan & Co. Chef/Owner Will Gilson and the Puritan team invite guests to join them at the bar for a brand new Caviar Special. Puritan & Co. is serving up this caviar special at its bar daily. Available during all regular business hours at the bar, the special includes two vodka nips served frozen on ice, 12g of Osetra caviar, and all the fixings for only $30.
For more information, please call (617)-615-6195
3) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them as they officially kick off patio season. On Wednesday, May 31, from 6-9pm, Doretta Taverna and Raw Bar will officially be kicking off patio season with an epic patio party featuring live music, mezze, local oysters, and more. The event will take place rain or shine and no tickets are required.
For Reservations, please call (617) 422-0008.
4) Chef de Cuisine Alex Saenz and the BISq team invite guests to join them on Sunday, May 28, from 10:30am-3pm, for a farmer’s market-to-table themed brunch. While the farm-to-table trend has been popping up at more and more restaurants for some time, BISq is taking the trend in a slightly different direction. Sourcing fresh produce the day before from its neighboring Union Square Farmer’s Market and beyond, BISq's fifth installment if its monthly brunch pop-up series will offer a deliciously fresh a la carte menu showcasing local fruits and veggies.
Reservations are strongly recommended so please call (617) 714-3693.
**********************************************************
1) Civic Kitchen & Drink, Chef Rick Araujo and GM Sarah Lee are hosting a Spencer Trappist Ale Dinner on Tuesday, May 23, at 6pm. This is a very rare opportunity to taste a variety of unique Spencer Trappist Beer and the dinner is sure to sell out. The monks at St. Joseph Abbey, in Spencer, brew the beer themselves; it is the only certified Trappist Beer made in the USA. Civic Kitchen & Drink is honored to present Spencer Trappist Beer and celebrates this extraordinary and one-of-a-kind local brewery.
Chef Rick Araujo is creating a Four Course Dinner paired with Spencer Trappist Beer.
The four course dinner features:
--Buttermilk Fried Chicken skewers with sweet potato waffles and a trappist orange marmalade glaze / Paired with Trappist Ale
--Grilled Swordfish with a green peppercorn hollandaise sauce and potato au gratin / Paired with Trappist IPA
--Chinese Five Spiced Duck over a smoked gouda polenta and smothered haricot vert / Beer Pairing Coming Soon!
And More!
Price: $75 per person, includes tax and gratuity
To make a Reservation, please call 508-329-5179
2) Puritan & Co. Chef/Owner Will Gilson and the Puritan team invite guests to join them at the bar for a brand new Caviar Special. Puritan & Co. is serving up this caviar special at its bar daily. Available during all regular business hours at the bar, the special includes two vodka nips served frozen on ice, 12g of Osetra caviar, and all the fixings for only $30.
For more information, please call (617)-615-6195
3) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them as they officially kick off patio season. On Wednesday, May 31, from 6-9pm, Doretta Taverna and Raw Bar will officially be kicking off patio season with an epic patio party featuring live music, mezze, local oysters, and more. The event will take place rain or shine and no tickets are required.
For Reservations, please call (617) 422-0008.
4) Chef de Cuisine Alex Saenz and the BISq team invite guests to join them on Sunday, May 28, from 10:30am-3pm, for a farmer’s market-to-table themed brunch. While the farm-to-table trend has been popping up at more and more restaurants for some time, BISq is taking the trend in a slightly different direction. Sourcing fresh produce the day before from its neighboring Union Square Farmer’s Market and beyond, BISq's fifth installment if its monthly brunch pop-up series will offer a deliciously fresh a la carte menu showcasing local fruits and veggies.
Reservations are strongly recommended so please call (617) 714-3693.
Thursday, April 13, 2017
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) TAMO Bistro & Bar at the Seaport Hotel has launched three new, large-format Fishbowls for spring: the Monkey Bowl, the Regatta Bowl, and the TAMO Tiger Bowl. Made for two to share, these goblet-sized cocktails feature Bacardi Rum, exotic fruit purees and fun garnishes. Sip on these tropical concoctions with friends while relaxing in the sun on TAMO Terrace, tentatively opening on May 26th, weather permitting.
TAMO Terrace is a great place for after-work cocktails, lunch, dinner and even to catch the big game. The Terrace features a custom-made 11 foot bar with a Skyvue 52” LED outdoor TV, and half the terrace covered with a lavish umbrella system for those who’d prefer to relax in the shade.
Monkey Bowl ($35)
Bacardi Banana Rum, Bacardi Coconut Rum, strawberry puree, banana puree, Falernum bitters, dragon fruit, mint and plastic monkey garnish
Regatta Bowl ($35)
Bacardi Tangerine Rum, Bacardi Mango Rum, fresh lemon juice, lychee puree, blue curacao, bitters, lime boat garnish
TAMO Tiger Bowl ($35)
Bacardi Oakheart Rum, Bacardi Dragonberry Rum, guava puree, pineapple juice, egg whites, angostura bitters, dragon fruit garnish
2) It's time for 'Brinner' aka Brunch-Dinner. The Gallow's executive chef Scott Jensen is now offering his weekend brunch menu for dinner on Monday nights, from 4pm-11pm. You'll now be order such Brunch items as Shakshuka, Sunrise Poutine, and Crack-Wich, on Monday evenings. Plus, they will be serving Blackbird Doughnuts. If your weekends all too busy for you to get out for Brunch, then now you have Monday evenings to check out Brunch. I've always been a proponent of having breakfast items for dinner, and this is an appealing idea. Will we see other restaurants start offering Brunch menus during the week?
3) On April 22 and 23, Legal Sea Foods will honor Earth Day by offering two specials whose sales will be donated to the Environmental League of Massachusetts (ELM). Available at all Legal locations throughout the state, the specialty appetizer is a Lobster Spinach Oyster Trio baked with cheese and herbed crumbs ($12) and the entrée is Linguini & Clams sautéed with pancetta, garlic and white wine ($18.95).
Legal Sea Foods has partnered with ELM since 1996 and will generously give 100% of the proceeds, up to $10,000, of its two menu features on these days to help combat climate change and in protecting our land, water and public health.
4) On Saturday, April 29, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Joanne Chang of Flour Bakery and Myers & Chang to the North Shore for a complimentary tasting of her famed Flour favorites paired with a selection of seasonal wines and fine cordials.
Guests can socialize and experience tasting a group of selected wines and cordials while sampling a unique take on Joanne’s famous Sticky Bun Kouign-amann, a round cake, made with viennoiserie dough containing layers of butter and sugar folded in, served with caramel goo, whipped cream and pecans. During the meet and greet with Joanne, guests will also have the opportunity to purchase a signed copy of her four published cookbooks.
Joanne is a super chef and I've often enjoyed treats from her bakeries. I'm also a big fan of her cookbooks, feeling they provide lots of valuable baking advice as well as many cool recipes. I strongly recommend you check out her visit to The Wine Connextion.
Tasting is complimentary. Walk-ins welcome all day, must be 21+.
5) Tonight, Scampo at The Liberty Hotel will debut “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, will transform Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:
April 13: Ark, the duo of vocalist Danielle Angeloni and instrumentalist Alper Tuzcu that reimagine popular songs to Latin beats
April 20: Revolutionary Snake Ensemble, a traditional New Orleans jazz ensemble who also perform interesting covers and original music
April 27: The Sam Lee Trio, headlined by Mr. Lee, a top bassist in New England covering jazz, funk, R&B and rock
May 4: Paul Gaulin, a percussionist whose jazz trio spans genres including Latin, funk and blues
May 11: Mark van Bork, leader of VB & the Buzz, who transitions effortlessly through blues, soul, jazz and rock
With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.
For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.
On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).
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1) TAMO Bistro & Bar at the Seaport Hotel has launched three new, large-format Fishbowls for spring: the Monkey Bowl, the Regatta Bowl, and the TAMO Tiger Bowl. Made for two to share, these goblet-sized cocktails feature Bacardi Rum, exotic fruit purees and fun garnishes. Sip on these tropical concoctions with friends while relaxing in the sun on TAMO Terrace, tentatively opening on May 26th, weather permitting.
TAMO Terrace is a great place for after-work cocktails, lunch, dinner and even to catch the big game. The Terrace features a custom-made 11 foot bar with a Skyvue 52” LED outdoor TV, and half the terrace covered with a lavish umbrella system for those who’d prefer to relax in the shade.
Monkey Bowl ($35)
Bacardi Banana Rum, Bacardi Coconut Rum, strawberry puree, banana puree, Falernum bitters, dragon fruit, mint and plastic monkey garnish
Regatta Bowl ($35)
Bacardi Tangerine Rum, Bacardi Mango Rum, fresh lemon juice, lychee puree, blue curacao, bitters, lime boat garnish
TAMO Tiger Bowl ($35)
Bacardi Oakheart Rum, Bacardi Dragonberry Rum, guava puree, pineapple juice, egg whites, angostura bitters, dragon fruit garnish
2) It's time for 'Brinner' aka Brunch-Dinner. The Gallow's executive chef Scott Jensen is now offering his weekend brunch menu for dinner on Monday nights, from 4pm-11pm. You'll now be order such Brunch items as Shakshuka, Sunrise Poutine, and Crack-Wich, on Monday evenings. Plus, they will be serving Blackbird Doughnuts. If your weekends all too busy for you to get out for Brunch, then now you have Monday evenings to check out Brunch. I've always been a proponent of having breakfast items for dinner, and this is an appealing idea. Will we see other restaurants start offering Brunch menus during the week?
3) On April 22 and 23, Legal Sea Foods will honor Earth Day by offering two specials whose sales will be donated to the Environmental League of Massachusetts (ELM). Available at all Legal locations throughout the state, the specialty appetizer is a Lobster Spinach Oyster Trio baked with cheese and herbed crumbs ($12) and the entrée is Linguini & Clams sautéed with pancetta, garlic and white wine ($18.95).
Legal Sea Foods has partnered with ELM since 1996 and will generously give 100% of the proceeds, up to $10,000, of its two menu features on these days to help combat climate change and in protecting our land, water and public health.
4) On Saturday, April 29, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Joanne Chang of Flour Bakery and Myers & Chang to the North Shore for a complimentary tasting of her famed Flour favorites paired with a selection of seasonal wines and fine cordials.
Guests can socialize and experience tasting a group of selected wines and cordials while sampling a unique take on Joanne’s famous Sticky Bun Kouign-amann, a round cake, made with viennoiserie dough containing layers of butter and sugar folded in, served with caramel goo, whipped cream and pecans. During the meet and greet with Joanne, guests will also have the opportunity to purchase a signed copy of her four published cookbooks.
Joanne is a super chef and I've often enjoyed treats from her bakeries. I'm also a big fan of her cookbooks, feeling they provide lots of valuable baking advice as well as many cool recipes. I strongly recommend you check out her visit to The Wine Connextion.
Tasting is complimentary. Walk-ins welcome all day, must be 21+.
5) Tonight, Scampo at The Liberty Hotel will debut “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, will transform Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:
April 13: Ark, the duo of vocalist Danielle Angeloni and instrumentalist Alper Tuzcu that reimagine popular songs to Latin beats
April 20: Revolutionary Snake Ensemble, a traditional New Orleans jazz ensemble who also perform interesting covers and original music
April 27: The Sam Lee Trio, headlined by Mr. Lee, a top bassist in New England covering jazz, funk, R&B and rock
May 4: Paul Gaulin, a percussionist whose jazz trio spans genres including Latin, funk and blues
May 11: Mark van Bork, leader of VB & the Buzz, who transitions effortlessly through blues, soul, jazz and rock
With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.
For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.
On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).
Thursday, April 6, 2017
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) The Glass House is beginning Brunch Service, starting Sunday, April 16, which is also Easter. And for Easter, they will also hold a free Easter Egg Hunt beginning at 11am, as well as photo opportunities with the Easter Bunny. The new Brunch menu includes items such as Beignets (with dulce de leche & orange-cardamom sugar), Stuffed Clams (with bechamel sauce, chorizo, manchego, hot sauce, & tarragon), Breakfast Potato Poutine (two eggs, lamb gravy, goat cheese curds, & herbs), Mussels & Fries (ale & herb broth, hot sauce, & creme fraiche), and a Breakfast Burger (fried egg, kimchi hollandaise, bacon, served on a griddled bun with breakfast potatoes). Certainly sounds like a nice addition to the local Brunch scene.
2) In celebration of Passover, Cook Newton is offering the neighborhood a selection of special dishes from Monday, April 10 through Tuesday, April 18. Executive Chef/Owner Paul Turano will serve three unique takes on traditional Seder fare including Matzo Ball Soup ($8), Hot Veal Pastrami with fondant potatoes, sautéed spinach, and mustard jus ($24) and a Passover Cookie Plate with Hamantaschen and coconut macaroons ($7). The regular menu will also be available.
Reservations can be made by calling 617-964-2665
3) The Red Sox Foundation will host Eat Boston’s Eighth Annual Bacon & Beer Festival at Fenway Park, where fans can sample bacon-inspired dishes and beers from various local chefs and breweries. The event will take place on Saturday, May 13 from 12:30 p.m. to 3:00 p.m. Proceeds benefit the Red Sox Foundation, Lovin Spoonfuls, and Community Servings.
Tickets are on sale now at www.redsox.com/bacon. General Admission is $52 and VIP tickets are $135 and include early entrance to the event, a bleacher ticket to the 7:10 p.m. Red Sox-Rays game on March 13 at Fenway Park, an event t-shirt and tote bag, a Red Sox giveaway, and a coupon for a special bacony dish at the game.
“It's very exciting to bring the Bacon and Beer Festival back to America's best venue,” said Aaron Cohen, founder of Eat Boston and Gracie’s Ice Cream. “The chefs have always made amazingly creative dishes, and I can't wait to see what year 8 brings.”
Participating restaurants include A&B Burgers, Art Bar Cambridge, b.good, Bambara, Bertucci's, Blue Ribbon BBQ, Bostonia Public House, Brass Union, Brasserie Jo, Brewers Fork, Cask N Flagon, Central Bistro, Chubby Chickpea, City Tap House, Cook and Brown (Providence), Coppersmith, El Pelon, En Boca, Gracie's Ice Cream, Hops N Scotch, Island Creek Oyster Bar, Island Creek Oyster Bar - Burlington, Juliet, La Morra / Heritage of Sherborn, Lion's Tail, Lord Hobo, Loretta's Last Call, Lower Mills Tavern, McGreevy's Third Base Saloon, Michael's Deli, Not Your Average Joe's, Puritan & Co, Rail Stop, Roxy's Grilled Cheese, Smoke Shop, Superfine, Tapestry, The Fireplace, The Sinclair, Tilted Kilt, Trina's Starlite Lounge, UNI, Whole Foods Market, Woods Hill Table.
Participating breweries include beers currently sold at Fenway Park, plus about 15 special breweries invited in just for the day. Special breweries to be announced mid-April.
4) The Burro Bar officially kicks off brunch service this weekend in Brookline. Located in Brookline’s Washington Square, the Painted Burro’s younger sibling restaurant will offer a Latin-inspired brunch every Saturday and Sunday from 11 a.m. to 2 p.m.
Created by Chef/Owner Joe Cassinelli, the brunch menu will feature a variety of appetizers, entrees, brunch cocktails, and specialty non-alcoholic beverages inspired by regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes of influence from South America. Burro Bar’s modern approach to Latin-American cuisine with a respect for tradition is exemplified throughout its menu where ingredients and local produce take center stage.
Food menu highlights will include:
The Burro Bowl: two fried eggs, beef tongue, Mexican fried rice, pork charro beans, Baja crema, chipotle mayo, and salsa verde
The Burro Benedict: two poached eggs, sliced ham, and refried beans atop English muffins served with smoke chili hollandaise and home fries
French Toast: egg-dipped brioche served with caramelized plantains, mascarpone whipped cream, and maple syrup Mexican Street Corn Esquites: sweet yellow corn served off the cob with garlic mojo, Serrano, cilantro, cotija, and cayenne
Beverage menu highlights will include:
Pineapple Mango Margarita: Cimarrón Blanco Tequila, Combier, pineapple & mango jugos, and agave
Hair of the Dog: almond horchata cold brew, rumchata, and espresso liqueur
Modelo Michelada: Modelo with tomato, clamato, fresh herbs and spices
5) On Thursday, April 13, at 7pm, Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson, and the restaurant’s team invite guests will kick off spring with a five-course Spring Fling Wine Dinner featuring new spring menu items and American-focused wine pairings. The meal will give diners a sneak peek of Chef Will Gilson’s new seasonal menu and Wine Director Peter Nelson’s upcoming addition of an American wine section to Puritan and Co.’s wine list.
The pairings will include:
Salmon tiradito with rhubarb, roe, jalapeno, lime & 2015 Teutonic Wine Company “Recorded in Doubly,” Willamette Valley, Oregon
“Peas and Carrots” with berbere spiced carrot soup, pea green and snap pea salad & 2016 Edmunds St. John Rosé “Bone-Jolly” El Dorado County, California
Grilled Cobia with nettle flan, crab, fiddleheads, meyer lemon, sunchoke rosti & 2014 Cyprus Chardonnay, Russian River Valley, California
Braised shortrib of local beef with green garlic skordalia, marrow jus, morels, asparagus & 2015 Vinca Minor Carignan, Redwood Valley, California
Marinated strawberries with lemon opera cake, crème fraiche ice cream, basil & 2014 Andrew Rich Gewürtztraminer “Celilo Vineyard,” Columbia Gorge, Washington
Tickets are $95 including gratuity.
Limited space is available and tickets can be purchased at: https://www.eventbrite.com/e/spring-fling-wine-dinner-tickets-33345504301
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1) The Glass House is beginning Brunch Service, starting Sunday, April 16, which is also Easter. And for Easter, they will also hold a free Easter Egg Hunt beginning at 11am, as well as photo opportunities with the Easter Bunny. The new Brunch menu includes items such as Beignets (with dulce de leche & orange-cardamom sugar), Stuffed Clams (with bechamel sauce, chorizo, manchego, hot sauce, & tarragon), Breakfast Potato Poutine (two eggs, lamb gravy, goat cheese curds, & herbs), Mussels & Fries (ale & herb broth, hot sauce, & creme fraiche), and a Breakfast Burger (fried egg, kimchi hollandaise, bacon, served on a griddled bun with breakfast potatoes). Certainly sounds like a nice addition to the local Brunch scene.
2) In celebration of Passover, Cook Newton is offering the neighborhood a selection of special dishes from Monday, April 10 through Tuesday, April 18. Executive Chef/Owner Paul Turano will serve three unique takes on traditional Seder fare including Matzo Ball Soup ($8), Hot Veal Pastrami with fondant potatoes, sautéed spinach, and mustard jus ($24) and a Passover Cookie Plate with Hamantaschen and coconut macaroons ($7). The regular menu will also be available.
Reservations can be made by calling 617-964-2665
3) The Red Sox Foundation will host Eat Boston’s Eighth Annual Bacon & Beer Festival at Fenway Park, where fans can sample bacon-inspired dishes and beers from various local chefs and breweries. The event will take place on Saturday, May 13 from 12:30 p.m. to 3:00 p.m. Proceeds benefit the Red Sox Foundation, Lovin Spoonfuls, and Community Servings.
Tickets are on sale now at www.redsox.com/bacon. General Admission is $52 and VIP tickets are $135 and include early entrance to the event, a bleacher ticket to the 7:10 p.m. Red Sox-Rays game on March 13 at Fenway Park, an event t-shirt and tote bag, a Red Sox giveaway, and a coupon for a special bacony dish at the game.
“It's very exciting to bring the Bacon and Beer Festival back to America's best venue,” said Aaron Cohen, founder of Eat Boston and Gracie’s Ice Cream. “The chefs have always made amazingly creative dishes, and I can't wait to see what year 8 brings.”
Participating restaurants include A&B Burgers, Art Bar Cambridge, b.good, Bambara, Bertucci's, Blue Ribbon BBQ, Bostonia Public House, Brass Union, Brasserie Jo, Brewers Fork, Cask N Flagon, Central Bistro, Chubby Chickpea, City Tap House, Cook and Brown (Providence), Coppersmith, El Pelon, En Boca, Gracie's Ice Cream, Hops N Scotch, Island Creek Oyster Bar, Island Creek Oyster Bar - Burlington, Juliet, La Morra / Heritage of Sherborn, Lion's Tail, Lord Hobo, Loretta's Last Call, Lower Mills Tavern, McGreevy's Third Base Saloon, Michael's Deli, Not Your Average Joe's, Puritan & Co, Rail Stop, Roxy's Grilled Cheese, Smoke Shop, Superfine, Tapestry, The Fireplace, The Sinclair, Tilted Kilt, Trina's Starlite Lounge, UNI, Whole Foods Market, Woods Hill Table.
Participating breweries include beers currently sold at Fenway Park, plus about 15 special breweries invited in just for the day. Special breweries to be announced mid-April.
4) The Burro Bar officially kicks off brunch service this weekend in Brookline. Located in Brookline’s Washington Square, the Painted Burro’s younger sibling restaurant will offer a Latin-inspired brunch every Saturday and Sunday from 11 a.m. to 2 p.m.
Created by Chef/Owner Joe Cassinelli, the brunch menu will feature a variety of appetizers, entrees, brunch cocktails, and specialty non-alcoholic beverages inspired by regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes of influence from South America. Burro Bar’s modern approach to Latin-American cuisine with a respect for tradition is exemplified throughout its menu where ingredients and local produce take center stage.
Food menu highlights will include:
The Burro Bowl: two fried eggs, beef tongue, Mexican fried rice, pork charro beans, Baja crema, chipotle mayo, and salsa verde
The Burro Benedict: two poached eggs, sliced ham, and refried beans atop English muffins served with smoke chili hollandaise and home fries
French Toast: egg-dipped brioche served with caramelized plantains, mascarpone whipped cream, and maple syrup Mexican Street Corn Esquites: sweet yellow corn served off the cob with garlic mojo, Serrano, cilantro, cotija, and cayenne
Beverage menu highlights will include:
Pineapple Mango Margarita: Cimarrón Blanco Tequila, Combier, pineapple & mango jugos, and agave
Hair of the Dog: almond horchata cold brew, rumchata, and espresso liqueur
Modelo Michelada: Modelo with tomato, clamato, fresh herbs and spices
5) On Thursday, April 13, at 7pm, Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson, and the restaurant’s team invite guests will kick off spring with a five-course Spring Fling Wine Dinner featuring new spring menu items and American-focused wine pairings. The meal will give diners a sneak peek of Chef Will Gilson’s new seasonal menu and Wine Director Peter Nelson’s upcoming addition of an American wine section to Puritan and Co.’s wine list.
The pairings will include:
Salmon tiradito with rhubarb, roe, jalapeno, lime & 2015 Teutonic Wine Company “Recorded in Doubly,” Willamette Valley, Oregon
“Peas and Carrots” with berbere spiced carrot soup, pea green and snap pea salad & 2016 Edmunds St. John Rosé “Bone-Jolly” El Dorado County, California
Grilled Cobia with nettle flan, crab, fiddleheads, meyer lemon, sunchoke rosti & 2014 Cyprus Chardonnay, Russian River Valley, California
Braised shortrib of local beef with green garlic skordalia, marrow jus, morels, asparagus & 2015 Vinca Minor Carignan, Redwood Valley, California
Marinated strawberries with lemon opera cake, crème fraiche ice cream, basil & 2014 Andrew Rich Gewürtztraminer “Celilo Vineyard,” Columbia Gorge, Washington
Tickets are $95 including gratuity.
Limited space is available and tickets can be purchased at: https://www.eventbrite.com/e/spring-fling-wine-dinner-tickets-33345504301
Thursday, February 9, 2017
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) I'm excited about the opening this week of Gre.Co (meaning Greece & Company), the latest venture from Demetri Tsolakis, who is also a Partner at both Committee and Cafeteria. Gre.Co, located at 225 Newbury Street, is an everyday eatery that honors the flavors and traditions of Greek street food.
“I am so proud to introduce a truly Greek concept that is truly fresh and can satisfy life on the go,” says Owner Demetri Tsolakis. “The ancient Greeks knew that great memories were made and lively conversations were sparked when people gathered around delicious food and drink. Fast forward to 2017, where people are starved for time, but still have a craving for the rich, flavorful recipes of Greece. With Gre.Co there is now a place that unites the old world with the new and allows today’s fast-moving generation to enjoy the authentic food they love—minus the wait.”
Gre.Co offers the best of both worlds – the convenience of street food made with the high standards of a gourmet Greek chef. Executive Chef Alkis Sheri is at the helm of the Gre.Co kitchen bringing inspiration from his hometown in Greece. The team at Gre.Co works with local farms and purveyors such as Savenor’s Market for organic and locally sourced meat that is marinated and slow roasted in house, as well as locally sourced produce from Eva’s Garden and other nearby farms.
The menu showcases Gre.Co Classics that are authentic gyros the way that Greek locals enjoy them – with marinated and roasted meat served in a pita with tomato, onion and hand-cut potatoes. There are six Gre.Co Classics ($8-$9): Classic Pork (with tzatziki), Classic Lamb (with tomato jam), Classic Chicken (with honey mustard), Classic Loukaniko (pork and leek sausage with mustard sauce), Classic Bifteki (ground beef with spicy whipped feta) and Classic Veggie (seasonal squash fritter with yogurt sauce). Guests can also customize their meal by selecting their preferred protein (pork, lamb, chicken, bifteki or veggie) and accompanying house made dips and sauces (tzatziki, spicy whipped feta, charred eggplant, florina pepper paprika, and yogurt sauce) with the Gre.Co Pita ($8.50), Gre.Co Salad ($9.50) and Gre.Co Plate ($10.50) menu options.
Another focal point of the Gre.Co menu are Loukoumades, the legendary Greek street food doughnuts. Gre.Co’s loukoumades are made with an imported custom machine from Greece and the loukoumades station is a visual show stopper where guests can catch the sweet confections being fried and dipped in honey. Gre.Co’s loukoumades are served in five preparations ($5 - $6.50): Classic (Greek honey, walnuts and cinnamon), Yaya’s (hazelnut praline, oreo cookies, powdered sugar), Papou’s (mastiha crème, pistachios), Tasos (dark chocolate, coconut flakes) and Golpho (caramel, almonds, sea salt). Guests can also make their own creations and select their own toppings for loukoumades.
Gre.Co offers a variety of traditional Greek beverages, such as their Frappe (traditional Greek iced coffee), Epsa (available in lime, lemonade of sour cherry), Mastiqua (Mastiha flavored sparkling water that aids in digestion), Ouzon Soda (ouzo flavored soda) and Home-Brew Iced Tea (sideritis mountain iced tea and olive leaf iced tea).
Gre.Co is open daily from 11a.m. to 10p.m.
2) On Wednesday, February 22,starting at 6pm, Executive Chef Farouk Bazoune of STRIP by Strega will join forces with legendary Scotch whiskey maker Johnnie Walker™ for a culinary and imbibing experience that pairs four decadent courses boasting luxurious ingredients, with the brand’s blended, iconic Scotch whiskies.
Presented in conjunction with Johnnie Walker™ brand representative Victoria Bizzozero, who will be on hand to discuss the complexities of each pour, the brand’s unique heritage, and the history of Scotch whiskey, each plate from Chef Bazoune’s four-course tasting menu will serve as a complement to the naturally occurring flavor profiles found in each of the iconic blends.
Chef Bazoune will welcome guests with a refreshing East Coast Oyster Amuse Bouche featuring housemade cucumber sorbetto and a refreshing rhubarb mignonette; the perfect match for STRIP’s signature Blood & Sand cocktail laced with Johnnie Walker™ Black Label™.
Chef Bazoune’s four-course chef’s tasting menu will be served as follows:
First Course
Seared Foie Gras (poppy seed financier, raspberry gastrique, micro arugula)
paired with Johnnie Walker™ Black Label™
Second Course
Faroe Island Salmon (cider glaze, duet of parsnip and beer purée, baby carrots, baby parsnips, fried parsley)
paired with Johnnie Walker™ Double Black™ Label
Third Course
Filet Au Poivre (green potato mousseline, jumbo asparagus, maitake mushrooms, peppercorn sauce, bone marrow hollandaise)
paired with Johnnie Walker™ Green Label™
Fourth Course
Tart Chocolate Soufflé (Guanaja chocolate, caramel gelato)
paired with Johnnie Walker™ Blue Label™
COST: $95 per person (additional beverages, tax and gratuity not included)
To make a reservation, please call 617-456-5300
3) Executive Chef Josue Louis of Bistro du Midi is giving a whole new reason to head to the Back Bay for weekend brunch. Chef Josue Louis’ Provencal cuisine celebrates seasonal ingredients and bold flavors, and now guests can enjoy an elevated brunch experience showcasing new menu items with Provencal twists on the classics.
New dishes that showcase seasonal ingredients and the bold flavors of Provence include: Kale and Quinoa Salad with golden beets, grapefruit, sunflower seeds and buttermilk vinaigrette, Lemon Ricotta Pancakes with lavender crème anglaise and macerated Ward’s Farm blackberries, Lamb Belly & New Potato Hash with poached eggs, Brussels sprouts, romesco and saffron hollandaise, and Rolled Oats with kumquat, coconut flake, almond syrup.
Additionally, Chef Josue Louis and the team are offering a Work Hard, Brunch Harder Winter Brunch Special which includes two courses and a mimosa for $29/person. The full menu is:
First
Fresh melon & berries (caramelized banana, vanilla yogurt, honeyed granola)
or
Kale and quinoa salad (golden beets, grapefruit, sunflower seed, buttermilk vinaigrette)
or
House-made viennoiserie (choice of chocolate babka or cherry danish)
Main
Lamb belly confit & new potato hash (poached eggs, brussels, romesco, saffron hollandaise)
or
Rolled oats (kumquat, coconut flake, almond extract syrup)
or
Omelette (chorizo, zucchini, herbed goat cheese, tomato compote)
or
Lemon ricotta pancakes (lavender crème anglaise, macerated ‘Ward’s Farm’ blackberries)
The new brunch menu is available every Saturday and Sunday from 11:00AM – 3:00PM.
4) Chef Tony Maws of Craigie on Main and Kirkland Tap & Trotter; Chef Steve "Nookie" Postal of Commonwealth; Chef Tiffani Faison of Sweet Cheeks Q and Tiger Mama; and Chef Will Gilson of Puritan & Company invite guests to cast their vote for best French fry in the city as they face-off at upcoming Share Our Strength Food Fight.
On Sunday, February 26, from 2pm-2pm, to Chefs Tony Maws, Steve "Nookie" Postal, Tiffani Faison and Will Gilson will compete for bragging rights in the ultimate French fry battle. All proceeds from the "French fry-off" will directly benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.
Tickets cost $20 and include all food created by the talented chefs, bites from Kirkland Tap & Trotter, and two sponsored cocktails. Tickets can be purchased at: https://www.universe.com/events/boston-food-fights-fry-off-tickets-FXNSRT
5) Doretta Taverna & Raw Bar Chef de Cuisine Brendan Pelley invites guests to learn how to make Greek food with a hands-on demo class. Join Chef Pelley on Thursday, February 23, from 6pm-9pm, for a hands-on cooking demo.
Menu items that guests will learn how to make include:
Greek Village Salad
Tzatziki
Farro Spanakorizo
Greek Desserts
Schedule:
6pm- Meet and Greet with Chef Brendan Pelley paired with bubbles and oysters
6:30pm- Cooking Demo
8:00pm- Enjoy the dishes created and end on a sweet note with dessert
Tickets are $75 and include the cooking class, a meet and greet featuring Greek bubbles and oysters, dinner paired with wine after the class and recipe cards to take home with you. Tickets can be purchased by calling the restaurant at (617) 422-0008
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1) I'm excited about the opening this week of Gre.Co (meaning Greece & Company), the latest venture from Demetri Tsolakis, who is also a Partner at both Committee and Cafeteria. Gre.Co, located at 225 Newbury Street, is an everyday eatery that honors the flavors and traditions of Greek street food.
“I am so proud to introduce a truly Greek concept that is truly fresh and can satisfy life on the go,” says Owner Demetri Tsolakis. “The ancient Greeks knew that great memories were made and lively conversations were sparked when people gathered around delicious food and drink. Fast forward to 2017, where people are starved for time, but still have a craving for the rich, flavorful recipes of Greece. With Gre.Co there is now a place that unites the old world with the new and allows today’s fast-moving generation to enjoy the authentic food they love—minus the wait.”
Gre.Co offers the best of both worlds – the convenience of street food made with the high standards of a gourmet Greek chef. Executive Chef Alkis Sheri is at the helm of the Gre.Co kitchen bringing inspiration from his hometown in Greece. The team at Gre.Co works with local farms and purveyors such as Savenor’s Market for organic and locally sourced meat that is marinated and slow roasted in house, as well as locally sourced produce from Eva’s Garden and other nearby farms.
The menu showcases Gre.Co Classics that are authentic gyros the way that Greek locals enjoy them – with marinated and roasted meat served in a pita with tomato, onion and hand-cut potatoes. There are six Gre.Co Classics ($8-$9): Classic Pork (with tzatziki), Classic Lamb (with tomato jam), Classic Chicken (with honey mustard), Classic Loukaniko (pork and leek sausage with mustard sauce), Classic Bifteki (ground beef with spicy whipped feta) and Classic Veggie (seasonal squash fritter with yogurt sauce). Guests can also customize their meal by selecting their preferred protein (pork, lamb, chicken, bifteki or veggie) and accompanying house made dips and sauces (tzatziki, spicy whipped feta, charred eggplant, florina pepper paprika, and yogurt sauce) with the Gre.Co Pita ($8.50), Gre.Co Salad ($9.50) and Gre.Co Plate ($10.50) menu options.
Another focal point of the Gre.Co menu are Loukoumades, the legendary Greek street food doughnuts. Gre.Co’s loukoumades are made with an imported custom machine from Greece and the loukoumades station is a visual show stopper where guests can catch the sweet confections being fried and dipped in honey. Gre.Co’s loukoumades are served in five preparations ($5 - $6.50): Classic (Greek honey, walnuts and cinnamon), Yaya’s (hazelnut praline, oreo cookies, powdered sugar), Papou’s (mastiha crème, pistachios), Tasos (dark chocolate, coconut flakes) and Golpho (caramel, almonds, sea salt). Guests can also make their own creations and select their own toppings for loukoumades.
Gre.Co offers a variety of traditional Greek beverages, such as their Frappe (traditional Greek iced coffee), Epsa (available in lime, lemonade of sour cherry), Mastiqua (Mastiha flavored sparkling water that aids in digestion), Ouzon Soda (ouzo flavored soda) and Home-Brew Iced Tea (sideritis mountain iced tea and olive leaf iced tea).
Gre.Co is open daily from 11a.m. to 10p.m.
2) On Wednesday, February 22,starting at 6pm, Executive Chef Farouk Bazoune of STRIP by Strega will join forces with legendary Scotch whiskey maker Johnnie Walker™ for a culinary and imbibing experience that pairs four decadent courses boasting luxurious ingredients, with the brand’s blended, iconic Scotch whiskies.
Presented in conjunction with Johnnie Walker™ brand representative Victoria Bizzozero, who will be on hand to discuss the complexities of each pour, the brand’s unique heritage, and the history of Scotch whiskey, each plate from Chef Bazoune’s four-course tasting menu will serve as a complement to the naturally occurring flavor profiles found in each of the iconic blends.
Chef Bazoune will welcome guests with a refreshing East Coast Oyster Amuse Bouche featuring housemade cucumber sorbetto and a refreshing rhubarb mignonette; the perfect match for STRIP’s signature Blood & Sand cocktail laced with Johnnie Walker™ Black Label™.
Chef Bazoune’s four-course chef’s tasting menu will be served as follows:
First Course
Seared Foie Gras (poppy seed financier, raspberry gastrique, micro arugula)
paired with Johnnie Walker™ Black Label™
Second Course
Faroe Island Salmon (cider glaze, duet of parsnip and beer purée, baby carrots, baby parsnips, fried parsley)
paired with Johnnie Walker™ Double Black™ Label
Third Course
Filet Au Poivre (green potato mousseline, jumbo asparagus, maitake mushrooms, peppercorn sauce, bone marrow hollandaise)
paired with Johnnie Walker™ Green Label™
Fourth Course
Tart Chocolate Soufflé (Guanaja chocolate, caramel gelato)
paired with Johnnie Walker™ Blue Label™
COST: $95 per person (additional beverages, tax and gratuity not included)
To make a reservation, please call 617-456-5300
3) Executive Chef Josue Louis of Bistro du Midi is giving a whole new reason to head to the Back Bay for weekend brunch. Chef Josue Louis’ Provencal cuisine celebrates seasonal ingredients and bold flavors, and now guests can enjoy an elevated brunch experience showcasing new menu items with Provencal twists on the classics.
New dishes that showcase seasonal ingredients and the bold flavors of Provence include: Kale and Quinoa Salad with golden beets, grapefruit, sunflower seeds and buttermilk vinaigrette, Lemon Ricotta Pancakes with lavender crème anglaise and macerated Ward’s Farm blackberries, Lamb Belly & New Potato Hash with poached eggs, Brussels sprouts, romesco and saffron hollandaise, and Rolled Oats with kumquat, coconut flake, almond syrup.
Additionally, Chef Josue Louis and the team are offering a Work Hard, Brunch Harder Winter Brunch Special which includes two courses and a mimosa for $29/person. The full menu is:
First
Fresh melon & berries (caramelized banana, vanilla yogurt, honeyed granola)
or
Kale and quinoa salad (golden beets, grapefruit, sunflower seed, buttermilk vinaigrette)
or
House-made viennoiserie (choice of chocolate babka or cherry danish)
Main
Lamb belly confit & new potato hash (poached eggs, brussels, romesco, saffron hollandaise)
or
Rolled oats (kumquat, coconut flake, almond extract syrup)
or
Omelette (chorizo, zucchini, herbed goat cheese, tomato compote)
or
Lemon ricotta pancakes (lavender crème anglaise, macerated ‘Ward’s Farm’ blackberries)
The new brunch menu is available every Saturday and Sunday from 11:00AM – 3:00PM.
4) Chef Tony Maws of Craigie on Main and Kirkland Tap & Trotter; Chef Steve "Nookie" Postal of Commonwealth; Chef Tiffani Faison of Sweet Cheeks Q and Tiger Mama; and Chef Will Gilson of Puritan & Company invite guests to cast their vote for best French fry in the city as they face-off at upcoming Share Our Strength Food Fight.
On Sunday, February 26, from 2pm-2pm, to Chefs Tony Maws, Steve "Nookie" Postal, Tiffani Faison and Will Gilson will compete for bragging rights in the ultimate French fry battle. All proceeds from the "French fry-off" will directly benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.
Tickets cost $20 and include all food created by the talented chefs, bites from Kirkland Tap & Trotter, and two sponsored cocktails. Tickets can be purchased at: https://www.universe.com/events/boston-food-fights-fry-off-tickets-FXNSRT
5) Doretta Taverna & Raw Bar Chef de Cuisine Brendan Pelley invites guests to learn how to make Greek food with a hands-on demo class. Join Chef Pelley on Thursday, February 23, from 6pm-9pm, for a hands-on cooking demo.
Menu items that guests will learn how to make include:
Greek Village Salad
Tzatziki
Farro Spanakorizo
Greek Desserts
Schedule:
6pm- Meet and Greet with Chef Brendan Pelley paired with bubbles and oysters
6:30pm- Cooking Demo
8:00pm- Enjoy the dishes created and end on a sweet note with dessert
Tickets are $75 and include the cooking class, a meet and greet featuring Greek bubbles and oysters, dinner paired with wine after the class and recipe cards to take home with you. Tickets can be purchased by calling the restaurant at (617) 422-0008
Thursday, February 2, 2017
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) The Alpine Restaurant Group is pleased to announce the opening of The Burro Bar in Brookline. This is Chef/Owner Joe Cassinelli’s fifth venue behind Posto, The Rosebud American Kitchen and Bar, The Painted Burro and Osteria Posto in Waltham. This new neighborhood dining destination will be located in the heart of Brookline’s Beacon Street in the former Ribelle space.
“Brookline is such an exciting and vibrant neighborhood and we are thrilled to introduce the Painted Burro’s sibling restaurant, the Burro Bar to the restaurant scene,” said Joe Cassinelli. “The inspiration for the concept came from the evolution of what the Painted Burro has become in Davis Square. We want to invite our loyal guests and new friends to join us on another adventure, one that blends authentic Mexican techniques with our local bounty in an atmosphere with first class hospitality in a comfortable setting.”
The menu is crafted by Chef/Owner Joe Cassinelli and the front of the house will be overseen by General Manager Helen Israel. The beverage program has been carefully curated by Alpine Restaurant Group’s Director of Operations, Alec Riveros. Inspiration for the menu comes from regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes from South America. The modern approach to cuisine with a respect for tradition is exemplified throughout dishes where ingredients and local produce take center stage.
The menu includes a selection of Bocaditos (small bites) such as Mexican Street Corn off of the Cob, Roasted Beets with Morita Dressing and Goat Cheese, Spice Green Beans in a Smoked Shrimp Mole and Enmoladas. There is also a section of Classicos which stem from the Painted Burro’s signature menu items, such as the Guacamole El Mero Mero, Nachos Con Chorizo and the Chicken Tamale Ahogada. The seafood section, Del Mar, includes Charred Octopus, Snapper and Scallop Ceviche and Grouper Con Coconut. There is a selection of Queso Fundidos that includes selections of Chorizo and Roasted Apple, Squash and Cauliflower and Nopale and Poblano Rajas. Tacos will be the star of the menu with more than half a dozen options, including: Baja Fish Tacos, Beef Tongue, Short Rib Double Stack, Chicken Liver and Gulf Shrimp Diablo.
The beverage program at the Burro Bar embodies The Painted Burro’s dedication to eclectic tradition. A tequila list with over 100 bottles that are handpicked and “Burro tested and approved” are featured and available in 1 oz. or 2 oz. tastings or in their Margaritas which showcase the pure flavors of the tequila. There will also be 40 Mezcals, making it one of a handful of Mezcal Bars in the Boston area.
The Burro Bar will be open for dinner nightly at 5pm until 1am and in the near future, it will open for Sunday brunch.
2) On Tuesday, February 7, Bar Boulud will debut a three week Pop-Up Chocolate Shop featuring a selection of handcrafted cocoa confections from Pastry Chef Robert Differ. Available to pre-order and select preferences at pick-up, these decadent desserts will be beautifully packaged and ready to gift just in time for the Valentine holiday. Available through February 28th, Chef Differ’s specialty sweet selections will include:
Assorted Embellished Cupcakes
--Red Velvet (rich cream cheese frosting)
--Chocolate Fudge (dark chocolate frosting, plunged in ganache)
--Birthday Cake (pink bubblegum frosting)
“Shades of Chocolate” French Macarons
--Ivory (zest of orange essence)
--Milk Chocolate (crunch of praline)
--Dark Chocolate (coffee truffle)
--OMG Chocolate (hint of licorice)
Handcrafted Bonbons (flavors may change and additional flavors may be available)
--Peanut Brittle
--Dark Chocolate Espresso
--Aged Rum & Vanilla
--Raspberry Lychee
--Honey-Hazelnut
--Fresh Mint
--Classic Cocoa dusted with 72% dark chocolate
Le Petite Gâteau (dark chocolate devil’s food cake layered with truffle, crème de cocoa and creamy chocolate mousse, engulfed in even more chocolate)
As a sweet enhancement, Bar Boulud will also host a chocoholic tasting menu exclusively at the Pop-Up Shop Counter, available during lunch and dinner service. Sit at one of the counter’s seven seats and indulge in a variety of sweet treats, which can be ordered individually or as a tasting flight. Additionally, guests can cozy up with a cup of Chef Differ’s featured hot cocoa - Almond Joy Chocolat Chaud, warm milk chocolate finished with creamy coconut, toasted almonds and a housemade coconut marshmallow; also available with cordial enhancement.
Please note: online orders must be placed with a minimum 48-hour advance notice.
For more information or to place an order, call 617-535-8800 or visit Eventbrite https://www.eventbrite.com/e/the-chocolate-shop-at-bar-boulud-tickets-31170103619
3) Michael Serpa, executive chef/owner of Select Oyster Bar in Boston's Back Bay announces "Bistro Mondays." Available from 4:30pm-9:30pm, fFor $33, guests can enjoy a special prix fixe menu.
Faroe Islands Salmon Tartare (mustard dressing, crispy capers, radishes)
or
Smoked Bluefish Toast (blood orange marmalade, roasted fennel)
Frisée Aux Lardons (smoked bacon, sunnyside egg, toasted breadcrumbs)
or
Roasted Brussels Sprouts (heirloom apples + pomegranates)
Maine Mussels ‘à la Normande’ (shallots, white wine, herb toast)
or
Peekytoe Crab Pappardelle (toasted hazelnuts, lemon, parsley, cracked pepper)
{add 1 dozen island creek oysters +$12}
by the dozen only, max 3 dozen, only with prix fixe
Drink these:
Cour-Cheverney Phillipe Tessier $55
Trousseau Jean-Luc Moullard ‘Côtes du Jura’ $60
4) Il Molo, the North End neighborhood spot for seafood with an Italian accent, is launching a brand new Sunday brunch service kicking off on Sunday, February 12. Il Molo will be open at 11:00 AM with executive chef Pino Maffeo offering dishes from the new brunch menu as well as inventive and also classic cocktails that diners expect to sip with brunchy fare, mixed up by bar manager Luke Collier.
“We’ve been getting amazing feedback from our dinner and lunch service, so we couldn’t wait to start brunch,” says Donato Frattaroli Jr, who is co-owner along with his father Donato Frattaroli. “We are going to offer our customers a brunch that will give them a reason to wake up in the morning!”
The new Brunch menu includes Starters that follow in the ‘serious seafood’ vein that Il Molo is known for, like Smoked Salmon Toast with Sour Cream & Onions, and Mini Lobster Rolls served Warm. There will also be a selection of Brunch Breads: Honey Pecan Sticky Buns; Butter Croissants; Raisin Pecan Rolls w/ Maple Butter. Brunch Plates will include a fairly wide array of dishes based on traditional brunch but with a clearly Maffeo twist, like the TBE – Tomato, Burrata and 2 Poached Eggs with Pesto Hollandaise; the Lobster Benny – Farm Eggs, Maine Lobster, Hollandaise; and Blueberry Griddle Cake – Maine Blueberries, Maple Syrup, Powdered Sugar. There is also a selection of Sides, which include Lobster Hash. All brunch items are under $20.
And because brunch, no matter how good it is, is never complete without cocktails, Luke, Il Molo’s Bar Manager will be debuting his special brunch cocktail menu which includes the Rise & Shine – Irish Cream, Artisanal Coffee and Fresh Whipped Cream and the Peruvian Huevos & Jamon – Pisco, Egg White, Lime, Sugar, Bacon Crumble; as well as takes on the more traditional Mimosa and Bloody Mary.
Brunch will be served every Sunday, from 11:00 AM to 4:00 PM.
5) Owners Filippo and Phil Frattaroli, guest chefs Antonella and Domenico Santacroce, and the Lucia Ristorante team invite guest to join them for a special Abruzzese cooking class and dinner.
On Tuesday, February 7, at 5 p.m., Antonella and Domenico Santacroce, guest chefs visiting Lucia from Italy’s Abruzzo region, will be teaching a special cooking class at Lucia Ristorante focusing on Abruzzese cuisine. Following the cooking class, guests will feast on their creations paired with Lucia’s exceptional house wines.
The menu will include:
Sagne e Fagioli: an Abruzzese version of Pasta e Fagioli with homemade pasta and beans from Sulmona
Chitarrina all'abruzzese: chitarra pasta with a tomato and lamb sauce
Pallotte Cacio e Ova: cheese (Caciocavallo from Abruzzo) and egg pallotte
Pizzelle: thin, anise-flavored cookies originating in Abruzzo made with authentic handheld irons directly on the stove
Tickets cost $75, not including tax and gratuity, and can be purchased by calling Lucia at (781) 729-0515.
6) I recently mentioned the opening of Bistro Duet, a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.
Bistro Duet is now announcing the start of their weekend "Bistro Brunch", which will run from 11:30 am - 2:30 pm every Saturday & Sunday. You can begin your brunch with Financiers, Muffins or their Baker's Basket (an assortment of pastry). You can the move onto items such as a Salade Croquant de Jardin or a Banana Nutella Tartine. Or opt for the Crispy Duck Confit Waffle, a Croque Monsieur, Moules Frites, or Baked Eggs Ratatouille. Most of the dishes cost less than $14 and would be a good way to start your weekend.
For reservations, please call Bistro Duet at 978-863-8848
**********************************************************
1) The Alpine Restaurant Group is pleased to announce the opening of The Burro Bar in Brookline. This is Chef/Owner Joe Cassinelli’s fifth venue behind Posto, The Rosebud American Kitchen and Bar, The Painted Burro and Osteria Posto in Waltham. This new neighborhood dining destination will be located in the heart of Brookline’s Beacon Street in the former Ribelle space.
“Brookline is such an exciting and vibrant neighborhood and we are thrilled to introduce the Painted Burro’s sibling restaurant, the Burro Bar to the restaurant scene,” said Joe Cassinelli. “The inspiration for the concept came from the evolution of what the Painted Burro has become in Davis Square. We want to invite our loyal guests and new friends to join us on another adventure, one that blends authentic Mexican techniques with our local bounty in an atmosphere with first class hospitality in a comfortable setting.”
The menu is crafted by Chef/Owner Joe Cassinelli and the front of the house will be overseen by General Manager Helen Israel. The beverage program has been carefully curated by Alpine Restaurant Group’s Director of Operations, Alec Riveros. Inspiration for the menu comes from regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes from South America. The modern approach to cuisine with a respect for tradition is exemplified throughout dishes where ingredients and local produce take center stage.
The menu includes a selection of Bocaditos (small bites) such as Mexican Street Corn off of the Cob, Roasted Beets with Morita Dressing and Goat Cheese, Spice Green Beans in a Smoked Shrimp Mole and Enmoladas. There is also a section of Classicos which stem from the Painted Burro’s signature menu items, such as the Guacamole El Mero Mero, Nachos Con Chorizo and the Chicken Tamale Ahogada. The seafood section, Del Mar, includes Charred Octopus, Snapper and Scallop Ceviche and Grouper Con Coconut. There is a selection of Queso Fundidos that includes selections of Chorizo and Roasted Apple, Squash and Cauliflower and Nopale and Poblano Rajas. Tacos will be the star of the menu with more than half a dozen options, including: Baja Fish Tacos, Beef Tongue, Short Rib Double Stack, Chicken Liver and Gulf Shrimp Diablo.
The beverage program at the Burro Bar embodies The Painted Burro’s dedication to eclectic tradition. A tequila list with over 100 bottles that are handpicked and “Burro tested and approved” are featured and available in 1 oz. or 2 oz. tastings or in their Margaritas which showcase the pure flavors of the tequila. There will also be 40 Mezcals, making it one of a handful of Mezcal Bars in the Boston area.
The Burro Bar will be open for dinner nightly at 5pm until 1am and in the near future, it will open for Sunday brunch.
2) On Tuesday, February 7, Bar Boulud will debut a three week Pop-Up Chocolate Shop featuring a selection of handcrafted cocoa confections from Pastry Chef Robert Differ. Available to pre-order and select preferences at pick-up, these decadent desserts will be beautifully packaged and ready to gift just in time for the Valentine holiday. Available through February 28th, Chef Differ’s specialty sweet selections will include:
Assorted Embellished Cupcakes
--Red Velvet (rich cream cheese frosting)
--Chocolate Fudge (dark chocolate frosting, plunged in ganache)
--Birthday Cake (pink bubblegum frosting)
“Shades of Chocolate” French Macarons
--Ivory (zest of orange essence)
--Milk Chocolate (crunch of praline)
--Dark Chocolate (coffee truffle)
--OMG Chocolate (hint of licorice)
Handcrafted Bonbons (flavors may change and additional flavors may be available)
--Peanut Brittle
--Dark Chocolate Espresso
--Aged Rum & Vanilla
--Raspberry Lychee
--Honey-Hazelnut
--Fresh Mint
--Classic Cocoa dusted with 72% dark chocolate
Le Petite Gâteau (dark chocolate devil’s food cake layered with truffle, crème de cocoa and creamy chocolate mousse, engulfed in even more chocolate)
As a sweet enhancement, Bar Boulud will also host a chocoholic tasting menu exclusively at the Pop-Up Shop Counter, available during lunch and dinner service. Sit at one of the counter’s seven seats and indulge in a variety of sweet treats, which can be ordered individually or as a tasting flight. Additionally, guests can cozy up with a cup of Chef Differ’s featured hot cocoa - Almond Joy Chocolat Chaud, warm milk chocolate finished with creamy coconut, toasted almonds and a housemade coconut marshmallow; also available with cordial enhancement.
Please note: online orders must be placed with a minimum 48-hour advance notice.
For more information or to place an order, call 617-535-8800 or visit Eventbrite https://www.eventbrite.com/e/the-chocolate-shop-at-bar-boulud-tickets-31170103619
3) Michael Serpa, executive chef/owner of Select Oyster Bar in Boston's Back Bay announces "Bistro Mondays." Available from 4:30pm-9:30pm, fFor $33, guests can enjoy a special prix fixe menu.
Faroe Islands Salmon Tartare (mustard dressing, crispy capers, radishes)
or
Smoked Bluefish Toast (blood orange marmalade, roasted fennel)
Frisée Aux Lardons (smoked bacon, sunnyside egg, toasted breadcrumbs)
or
Roasted Brussels Sprouts (heirloom apples + pomegranates)
Maine Mussels ‘à la Normande’ (shallots, white wine, herb toast)
or
Peekytoe Crab Pappardelle (toasted hazelnuts, lemon, parsley, cracked pepper)
{add 1 dozen island creek oysters +$12}
by the dozen only, max 3 dozen, only with prix fixe
Drink these:
Cour-Cheverney Phillipe Tessier $55
Trousseau Jean-Luc Moullard ‘Côtes du Jura’ $60
4) Il Molo, the North End neighborhood spot for seafood with an Italian accent, is launching a brand new Sunday brunch service kicking off on Sunday, February 12. Il Molo will be open at 11:00 AM with executive chef Pino Maffeo offering dishes from the new brunch menu as well as inventive and also classic cocktails that diners expect to sip with brunchy fare, mixed up by bar manager Luke Collier.
“We’ve been getting amazing feedback from our dinner and lunch service, so we couldn’t wait to start brunch,” says Donato Frattaroli Jr, who is co-owner along with his father Donato Frattaroli. “We are going to offer our customers a brunch that will give them a reason to wake up in the morning!”
The new Brunch menu includes Starters that follow in the ‘serious seafood’ vein that Il Molo is known for, like Smoked Salmon Toast with Sour Cream & Onions, and Mini Lobster Rolls served Warm. There will also be a selection of Brunch Breads: Honey Pecan Sticky Buns; Butter Croissants; Raisin Pecan Rolls w/ Maple Butter. Brunch Plates will include a fairly wide array of dishes based on traditional brunch but with a clearly Maffeo twist, like the TBE – Tomato, Burrata and 2 Poached Eggs with Pesto Hollandaise; the Lobster Benny – Farm Eggs, Maine Lobster, Hollandaise; and Blueberry Griddle Cake – Maine Blueberries, Maple Syrup, Powdered Sugar. There is also a selection of Sides, which include Lobster Hash. All brunch items are under $20.
And because brunch, no matter how good it is, is never complete without cocktails, Luke, Il Molo’s Bar Manager will be debuting his special brunch cocktail menu which includes the Rise & Shine – Irish Cream, Artisanal Coffee and Fresh Whipped Cream and the Peruvian Huevos & Jamon – Pisco, Egg White, Lime, Sugar, Bacon Crumble; as well as takes on the more traditional Mimosa and Bloody Mary.
Brunch will be served every Sunday, from 11:00 AM to 4:00 PM.
5) Owners Filippo and Phil Frattaroli, guest chefs Antonella and Domenico Santacroce, and the Lucia Ristorante team invite guest to join them for a special Abruzzese cooking class and dinner.
On Tuesday, February 7, at 5 p.m., Antonella and Domenico Santacroce, guest chefs visiting Lucia from Italy’s Abruzzo region, will be teaching a special cooking class at Lucia Ristorante focusing on Abruzzese cuisine. Following the cooking class, guests will feast on their creations paired with Lucia’s exceptional house wines.
The menu will include:
Sagne e Fagioli: an Abruzzese version of Pasta e Fagioli with homemade pasta and beans from Sulmona
Chitarrina all'abruzzese: chitarra pasta with a tomato and lamb sauce
Pallotte Cacio e Ova: cheese (Caciocavallo from Abruzzo) and egg pallotte
Pizzelle: thin, anise-flavored cookies originating in Abruzzo made with authentic handheld irons directly on the stove
Tickets cost $75, not including tax and gratuity, and can be purchased by calling Lucia at (781) 729-0515.
6) I recently mentioned the opening of Bistro Duet, a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.
Bistro Duet is now announcing the start of their weekend "Bistro Brunch", which will run from 11:30 am - 2:30 pm every Saturday & Sunday. You can begin your brunch with Financiers, Muffins or their Baker's Basket (an assortment of pastry). You can the move onto items such as a Salade Croquant de Jardin or a Banana Nutella Tartine. Or opt for the Crispy Duck Confit Waffle, a Croque Monsieur, Moules Frites, or Baked Eggs Ratatouille. Most of the dishes cost less than $14 and would be a good way to start your weekend.
For reservations, please call Bistro Duet at 978-863-8848
Thursday, January 26, 2017
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) Coda is pleased to announce that a new Date Night menu will soon be available beginning January 23. The two-person, $40 menu will be offered nightly from 5 to 11 p.m. and will include two appetizers, a shareable entrée, and a shareable dessert. Additionally, guests may choose between a selection of three affordably priced wines to add to the meal ranging in price from $25 to $40.
Menu options will include:
Choice of two appetizers:
- Sautéed Baby Bok Choy with sweet soy sauce, ginger, bean sprouts
- Little Gem Salad with six minute egg, parmesan, garlic croutons
- Crispy Polenta with confit chicken, tomato gravy, parmesan
- Delicata Squash with arugula, ricotta, honey-walnut, balsamic
Choice of one shareable entrée:
- Fettucine with lemon butter sauce, peas, tomatoes
- Pork Chop with mashed potatoes, broccolini, bacon-onion gravy
- Hake with wok vegetables, sweet soy sauce
- Half Chicken with sweet potato, brussels sprouts, cranberry jus
- Flatiron Steak with broccoli rabe, fingerlings, garlic-herb butter
Choice of one shareable dessert:
- Ice Cream Sandwiches made with chocolate chip cookies and vanilla gelato
- Coconut Macaroons
To make Reservations, please contact Coda at (617) 536-2632
2) BISq, located in Cambridge’s Inman Square, will be revamping its brunch program to feature monthly, themed pop-brunches. Instead of offering a standard brunch every Sunday, BISq will be shifting its focus to offer guests a specially themed, pop-up brunch on the last Sunday of every month.
To kick off the program, BISq will be serving up a “Suckling Pig Brunch” on Sunday, January 29. Helmed by Chef de Cuisine Alex Saenz, the menu will be created entirely around whole-roasted suckling pig. In addition to the á la carte menu, the beverage menu will offer mimosas, micheladas, and a variety of other brunch cocktails. Live bluegrass music will also be featured during brunch.
Upcoming brunch themes will include “Reggae Brunch" and a "Street Food Brunch,” among others. The pop-up brunches will take place on the last Sunday of each month from 11:00 a.m. to 2:30 p.m.
For reservations, please call (617) 714-3693.
3) Super Hunger Brunch is an annual initiative hosted by various restaurants around the city and suburbs of Boston to benefit The Greater Boston Food Bank. Each participating restaurant serves a pre-fixe brunch menu with all proceeds donated to The Greater Boston Food Bank.
WHEN & WHERE:
Saturday, January 28
· Brass Union
· Brownstone
· Cambridge Brewing Co.
· Clery’s
· Dillon’s
· Foundry on Elm
· Granary Tavern
· Harvest Restaurant
· L'Espalier
· Michael’s Harborside
· North 26 Restaurant & Bar
· Panificio Bistro and Bakery
· The Fireplace
· The Living Room
Sunday, January 29
· 80 Thoreau
· Alta Strada
· Blue on Highland
· Blue Ginger
· Cambridge Brewing Co.
· Catalyst
· En Boca
· Flour Bakery & Café
· Highland Kitchen
· La Morra
· North 26 Restaurant & Bar
· Post 390 Restaurant
· River Bar
· The Living Room
· Tosca
· Trade
HOW: Go to GBFB.org/brunch to find participating restaurants, and call the restaurant directly to make a reservation. Ask for the Super Hunger Brunch menu when you go to participate.
WHY: Every dollar spent on brunch provides three meals to those in need in Eastern Massachusetts. Last year, 2,000 people participated in Super Hunger Brunch helping to provide more than 200,000 meals to families struggling with hunger.
The Greater Boston Food Bank (GBFB) is the largest hunger-relief organization in New England and among the largest food banks in the country. GBFB provides nearly 80% of the food distributed by its 550 member agencies throughout the 190 cities and towns in Eastern Massachusetts. GBFB operates four direct service programs at nearly 70 sites throughout the area. A member of Feeding America, the nation’s food bank network, GBFB provides the highest quality of food and healthy meals to more than 140,000 people every month in its mission to create a hunger-free Eastern Massachusetts.
4) Executive Chef Matt Drummond and the team at Loco Taqueria & Oyster Bar invite guests to enjoy an array of new brunch items this winter at Southie’s funky neighborhood taco joint.
Guests can enjoy a lineup of new brunch dishes, including:
· Avocado Toast with marble rye toast, aji Amarillo spiced goat cheese, smoked mahi mahi, avocado, sea salt, aleppo and chives.
· Fried Chicken & Waffles served atop a housemade jalapeno cornbread waffle and topped with chile maple butter sauce.
· PB&J French Toast with two thick cut challah bread slices stuffed with peanut butter and homemade berry jam topped with banana foster sauce and spiced peanuts.
Coffee lovers can rejoice with a new caffeine-inspired boozy concoction from Bar Dude Will Falaro called the Brewed Awakening which mixes up vanilla vodka, RumChata, Kahlua and cinnamon-nutmeg cold brew for the perfect “buzz”.
5) February 5, the day of the Super Bowl, is fast approaching and here is an idea to bring your friends and family together for a Super Party: take over the entire space at the ArtBar at Royal Sonesta Boston. Executive Chef Brian Dandro is creating a menu of appetizers, chicken wings, bbq pulled pork, super chocolate fudge brownies with caramel bacon popcorn and more All you have to do is invite 50-75 of your friends, finalize the menu with Chef Brian Dandro, and come cheer on your favorite team! Royal Sonesta Boston is also offering discounted parking in its garage.
The Details:
Date: Sunday, February 5
Bar: Featuring “Bully For Brady” cocktail and a full bar – cash bar or open bar
Price: $30 per person/food ~ 50 guests minimum guarantee
Contact: Kevin Khem, Restaurants Director, ArtBar, 617-806-4200
This is a first-call-first-reserved opportunity, so make the phone call now to Kevin Khem.
The ArtBar has also created a special cocktail to commemorate Patriots Quarterback Tom Brady, the Bully For Brady. “We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We kept the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.” You can make this cocktail at home for the Superb Bowl.
Bully For Brady
1 ½ oz. Bully Boy Whiskey
½ oz. St Germaine Liqueur
½ oz. agave
½ oz. lemon juice
3 dashes Cranberry Bitters
Directions: Add all ingredients in a shaker and shake. Pour into glassware on the rocks.
Glassware: Rocks
Garnish: Lemon Twist & cranberries
6) Margaritas Mexican Restaurant will be offering three specialty catering packages on Superbowl Sunday to fit any size gathering. Guests can choose from the Coin Toss, First Down and Touch Down catering package options, along with their standard Party and Catering Menu and Take Home Kit. All options include their signature Squeeze margarita mix, so you can kick-off the game the right way – with their ‘ritas at home! To place an order, guests simply call their local Margaritas location before 6pm.
Coin Toss Package - $20.95: One pint of signature Squeeze margarita mix and a Salsa Sampler
First Down Package – $62.95: Take Home Kit , Juan’s Wings (BBQ or Buffalo), Chicken Baby Chimis
Touch Down Package - $83.95: Take Home Kit, Hector’s Quesadillas, Chicken Tenders (BBQ or Buffalo), Jalapeno Baby Chimis
7) The Hawthorne is hosting two more installments of their winter tasting seminars. Led by The Hawthorne’s Jared Sadoian and Craigie on Main’s Rob Ficks, they will help guests deepen their appreciation for sipping spirits via guided tasting seminars in The Hawthorne’s Stone Room. The dead of winter may not be good for many things, but as Jared will tell you, it’s the ideal time to enjoy these “naked spirits” in all their warming, full flavored glory:
Monday, January 30th from 6-7pm – Tasting Deep Dive: Bitters for Health and Pleasure
For well over a century bitters have been a staple at the Italian dinner table, the French aperitif hour, and the American cocktail. What makes these bitters bitter? Why are some so much more drinkable than others? Join Rob Ficks, Bar Manager at Craigie on Main, as he guides a delicious and far-reaching tasting of the world of bitters and their application in fine cocktails.
Monday, February 6th from 6-7pm – Tasting Deep Dive: Rum, Ron, Rhum
More than nearly any other spirit category, rum has grown explosively over the past decade. Not only does it represent a great value compared to Scotch, Brandy, and American whiskey, Rum also is one of the only spirits that can cater to a wide audience of spirits enthusiasts and cocktail-centric bartenders alike. This seminar will cover the history of rum from its origins in the Caribbean to its spread throughout the world, and include a flight of rums demonstrating the variety of styles and flavors in this fantastically delicious spirit.
For Reservations, please call (617) 532-9150.
8) On Tuesday, February 7th at 6:30pm, the team at Branch Line is offering “A Taste of Corsica,” a four course meal with wine pairings. Wine Director Charlie Gaeta specifically paired all wines from Corsica with Chef Stephen Oxaal’s dishes such as Corsican Seafood Soup with lobster, octopus and oregano and House Strozzapretti with marinated squash and chervil.
Particularly unique, the wines of Corsica pair well with the grilled meats and deep flavors that the restaurant specializes in; the wines are earth-driven and acidic. Full-bodied whites and light reds balance the flavorful yet not spicy fare.
Dinner with pairings cost $125 per person (does not include tax & gratuity).
For reservations, please call Branch Line at 617-420-1900.
9) Blackstrap BBQ is hosting an evening for burger connoisseurs, the “Uncle Pats Pop-Up Burger Night and Magic Hat Takeover” on Tuesday, January 31, from 5pm-9pm. Blackstrap BBQ is taking a break from serving up their slow and low smoked BBQ to fire up the grill for an epic night of burgers. Blackstrap chef and owner, Chris Thompson (formerly of East Coast Grill), is inviting longtime friend and burger expert, Pat Spencer (formerly of Cambridge’s All Star Sandwich Bar and East Coast Grill), to give him a hand in creating 5 epic burger options on the planet for one night only.
Magic Hat is joining the party and will be taking over the taps, serving three of their favorite brews to accompany a mouthwatering burger – #9, Low Key and Circus Boy.
Burger choices include:
· The Pizza Patty Melt: Ground Beef, Pork and Pancetta Patty, Marinara Arrabbiata, Pepperoni, Mozzarella, Garlic Sour Dough
· Hawaiian Burger: Grilled Beef Burger, Spam Cracklins, Molasses Butter Grilled Pineapple, Vermont Cheddar Cheese, Kahlua BBQ Sauce
· Spicy Cajun Burger: Cast Iron Blackened Beef Burger, Crawfish Pimento Cheese, Crispy Fried Pickled Okra, Habanero Remoulade
· Lamb Burger: Cumin Crusted Grilled Lamb Burger, Whipped Feta Cheese, Pickled Carrots, Harissa Mayo
· BBQ Burger: Grilled Beef Burger, Kansas City Style Pulled Pork, American, Munster & Cheddar Cheese, Lettuce, Tomato, Onion, Pickle
o All burgers come with choice of fries or salad
§ Fry Choices: Cajun, Truffle, Hell, Salt & Vin
· Add an Egg $2, Add Bacon $3
Reservations are suggested but not required. Please call 617-207-1783 for reservations.
**********************************************************
1) Coda is pleased to announce that a new Date Night menu will soon be available beginning January 23. The two-person, $40 menu will be offered nightly from 5 to 11 p.m. and will include two appetizers, a shareable entrée, and a shareable dessert. Additionally, guests may choose between a selection of three affordably priced wines to add to the meal ranging in price from $25 to $40.
Menu options will include:
Choice of two appetizers:
- Sautéed Baby Bok Choy with sweet soy sauce, ginger, bean sprouts
- Little Gem Salad with six minute egg, parmesan, garlic croutons
- Crispy Polenta with confit chicken, tomato gravy, parmesan
- Delicata Squash with arugula, ricotta, honey-walnut, balsamic
Choice of one shareable entrée:
- Fettucine with lemon butter sauce, peas, tomatoes
- Pork Chop with mashed potatoes, broccolini, bacon-onion gravy
- Hake with wok vegetables, sweet soy sauce
- Half Chicken with sweet potato, brussels sprouts, cranberry jus
- Flatiron Steak with broccoli rabe, fingerlings, garlic-herb butter
Choice of one shareable dessert:
- Ice Cream Sandwiches made with chocolate chip cookies and vanilla gelato
- Coconut Macaroons
To make Reservations, please contact Coda at (617) 536-2632
2) BISq, located in Cambridge’s Inman Square, will be revamping its brunch program to feature monthly, themed pop-brunches. Instead of offering a standard brunch every Sunday, BISq will be shifting its focus to offer guests a specially themed, pop-up brunch on the last Sunday of every month.
To kick off the program, BISq will be serving up a “Suckling Pig Brunch” on Sunday, January 29. Helmed by Chef de Cuisine Alex Saenz, the menu will be created entirely around whole-roasted suckling pig. In addition to the á la carte menu, the beverage menu will offer mimosas, micheladas, and a variety of other brunch cocktails. Live bluegrass music will also be featured during brunch.
Upcoming brunch themes will include “Reggae Brunch" and a "Street Food Brunch,” among others. The pop-up brunches will take place on the last Sunday of each month from 11:00 a.m. to 2:30 p.m.
For reservations, please call (617) 714-3693.
3) Super Hunger Brunch is an annual initiative hosted by various restaurants around the city and suburbs of Boston to benefit The Greater Boston Food Bank. Each participating restaurant serves a pre-fixe brunch menu with all proceeds donated to The Greater Boston Food Bank.
WHEN & WHERE:
Saturday, January 28
· Brass Union
· Brownstone
· Cambridge Brewing Co.
· Clery’s
· Dillon’s
· Foundry on Elm
· Granary Tavern
· Harvest Restaurant
· L'Espalier
· Michael’s Harborside
· North 26 Restaurant & Bar
· Panificio Bistro and Bakery
· The Fireplace
· The Living Room
Sunday, January 29
· 80 Thoreau
· Alta Strada
· Blue on Highland
· Blue Ginger
· Cambridge Brewing Co.
· Catalyst
· En Boca
· Flour Bakery & Café
· Highland Kitchen
· La Morra
· North 26 Restaurant & Bar
· Post 390 Restaurant
· River Bar
· The Living Room
· Tosca
· Trade
HOW: Go to GBFB.org/brunch to find participating restaurants, and call the restaurant directly to make a reservation. Ask for the Super Hunger Brunch menu when you go to participate.
WHY: Every dollar spent on brunch provides three meals to those in need in Eastern Massachusetts. Last year, 2,000 people participated in Super Hunger Brunch helping to provide more than 200,000 meals to families struggling with hunger.
The Greater Boston Food Bank (GBFB) is the largest hunger-relief organization in New England and among the largest food banks in the country. GBFB provides nearly 80% of the food distributed by its 550 member agencies throughout the 190 cities and towns in Eastern Massachusetts. GBFB operates four direct service programs at nearly 70 sites throughout the area. A member of Feeding America, the nation’s food bank network, GBFB provides the highest quality of food and healthy meals to more than 140,000 people every month in its mission to create a hunger-free Eastern Massachusetts.
4) Executive Chef Matt Drummond and the team at Loco Taqueria & Oyster Bar invite guests to enjoy an array of new brunch items this winter at Southie’s funky neighborhood taco joint.
Guests can enjoy a lineup of new brunch dishes, including:
· Avocado Toast with marble rye toast, aji Amarillo spiced goat cheese, smoked mahi mahi, avocado, sea salt, aleppo and chives.
· Fried Chicken & Waffles served atop a housemade jalapeno cornbread waffle and topped with chile maple butter sauce.
· PB&J French Toast with two thick cut challah bread slices stuffed with peanut butter and homemade berry jam topped with banana foster sauce and spiced peanuts.
Coffee lovers can rejoice with a new caffeine-inspired boozy concoction from Bar Dude Will Falaro called the Brewed Awakening which mixes up vanilla vodka, RumChata, Kahlua and cinnamon-nutmeg cold brew for the perfect “buzz”.
5) February 5, the day of the Super Bowl, is fast approaching and here is an idea to bring your friends and family together for a Super Party: take over the entire space at the ArtBar at Royal Sonesta Boston. Executive Chef Brian Dandro is creating a menu of appetizers, chicken wings, bbq pulled pork, super chocolate fudge brownies with caramel bacon popcorn and more All you have to do is invite 50-75 of your friends, finalize the menu with Chef Brian Dandro, and come cheer on your favorite team! Royal Sonesta Boston is also offering discounted parking in its garage.
The Details:
Date: Sunday, February 5
Bar: Featuring “Bully For Brady” cocktail and a full bar – cash bar or open bar
Price: $30 per person/food ~ 50 guests minimum guarantee
Contact: Kevin Khem, Restaurants Director, ArtBar, 617-806-4200
This is a first-call-first-reserved opportunity, so make the phone call now to Kevin Khem.
The ArtBar has also created a special cocktail to commemorate Patriots Quarterback Tom Brady, the Bully For Brady. “We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We kept the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.” You can make this cocktail at home for the Superb Bowl.
Bully For Brady
1 ½ oz. Bully Boy Whiskey
½ oz. St Germaine Liqueur
½ oz. agave
½ oz. lemon juice
3 dashes Cranberry Bitters
Directions: Add all ingredients in a shaker and shake. Pour into glassware on the rocks.
Glassware: Rocks
Garnish: Lemon Twist & cranberries
6) Margaritas Mexican Restaurant will be offering three specialty catering packages on Superbowl Sunday to fit any size gathering. Guests can choose from the Coin Toss, First Down and Touch Down catering package options, along with their standard Party and Catering Menu and Take Home Kit. All options include their signature Squeeze margarita mix, so you can kick-off the game the right way – with their ‘ritas at home! To place an order, guests simply call their local Margaritas location before 6pm.
Coin Toss Package - $20.95: One pint of signature Squeeze margarita mix and a Salsa Sampler
First Down Package – $62.95: Take Home Kit , Juan’s Wings (BBQ or Buffalo), Chicken Baby Chimis
Touch Down Package - $83.95: Take Home Kit, Hector’s Quesadillas, Chicken Tenders (BBQ or Buffalo), Jalapeno Baby Chimis
7) The Hawthorne is hosting two more installments of their winter tasting seminars. Led by The Hawthorne’s Jared Sadoian and Craigie on Main’s Rob Ficks, they will help guests deepen their appreciation for sipping spirits via guided tasting seminars in The Hawthorne’s Stone Room. The dead of winter may not be good for many things, but as Jared will tell you, it’s the ideal time to enjoy these “naked spirits” in all their warming, full flavored glory:
Monday, January 30th from 6-7pm – Tasting Deep Dive: Bitters for Health and Pleasure
For well over a century bitters have been a staple at the Italian dinner table, the French aperitif hour, and the American cocktail. What makes these bitters bitter? Why are some so much more drinkable than others? Join Rob Ficks, Bar Manager at Craigie on Main, as he guides a delicious and far-reaching tasting of the world of bitters and their application in fine cocktails.
Monday, February 6th from 6-7pm – Tasting Deep Dive: Rum, Ron, Rhum
More than nearly any other spirit category, rum has grown explosively over the past decade. Not only does it represent a great value compared to Scotch, Brandy, and American whiskey, Rum also is one of the only spirits that can cater to a wide audience of spirits enthusiasts and cocktail-centric bartenders alike. This seminar will cover the history of rum from its origins in the Caribbean to its spread throughout the world, and include a flight of rums demonstrating the variety of styles and flavors in this fantastically delicious spirit.
For Reservations, please call (617) 532-9150.
8) On Tuesday, February 7th at 6:30pm, the team at Branch Line is offering “A Taste of Corsica,” a four course meal with wine pairings. Wine Director Charlie Gaeta specifically paired all wines from Corsica with Chef Stephen Oxaal’s dishes such as Corsican Seafood Soup with lobster, octopus and oregano and House Strozzapretti with marinated squash and chervil.
Particularly unique, the wines of Corsica pair well with the grilled meats and deep flavors that the restaurant specializes in; the wines are earth-driven and acidic. Full-bodied whites and light reds balance the flavorful yet not spicy fare.
Dinner with pairings cost $125 per person (does not include tax & gratuity).
For reservations, please call Branch Line at 617-420-1900.
9) Blackstrap BBQ is hosting an evening for burger connoisseurs, the “Uncle Pats Pop-Up Burger Night and Magic Hat Takeover” on Tuesday, January 31, from 5pm-9pm. Blackstrap BBQ is taking a break from serving up their slow and low smoked BBQ to fire up the grill for an epic night of burgers. Blackstrap chef and owner, Chris Thompson (formerly of East Coast Grill), is inviting longtime friend and burger expert, Pat Spencer (formerly of Cambridge’s All Star Sandwich Bar and East Coast Grill), to give him a hand in creating 5 epic burger options on the planet for one night only.
Magic Hat is joining the party and will be taking over the taps, serving three of their favorite brews to accompany a mouthwatering burger – #9, Low Key and Circus Boy.
Burger choices include:
· The Pizza Patty Melt: Ground Beef, Pork and Pancetta Patty, Marinara Arrabbiata, Pepperoni, Mozzarella, Garlic Sour Dough
· Hawaiian Burger: Grilled Beef Burger, Spam Cracklins, Molasses Butter Grilled Pineapple, Vermont Cheddar Cheese, Kahlua BBQ Sauce
· Spicy Cajun Burger: Cast Iron Blackened Beef Burger, Crawfish Pimento Cheese, Crispy Fried Pickled Okra, Habanero Remoulade
· Lamb Burger: Cumin Crusted Grilled Lamb Burger, Whipped Feta Cheese, Pickled Carrots, Harissa Mayo
· BBQ Burger: Grilled Beef Burger, Kansas City Style Pulled Pork, American, Munster & Cheddar Cheese, Lettuce, Tomato, Onion, Pickle
o All burgers come with choice of fries or salad
§ Fry Choices: Cajun, Truffle, Hell, Salt & Vin
· Add an Egg $2, Add Bacon $3
Reservations are suggested but not required. Please call 617-207-1783 for reservations.
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