Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Chef/owner Keith Pooler and the Bergamot team invite guests to join them for a special Mother’s Day brunch on Sunday, May 14th, from 10:30am-2:30pm. Bergamot will be offering a three-course, prix fixe brunch sure to impress the most special lady in your life.  The menu will cost $46 per person and include a choice of appetizer, entrée, and dessert. Regular service will resume for dinner from 5pm to 8:30 p.m.

Menu options include:
Choice of appetizer:
--Lobster Bisque: Soft Scramble, Chervil, Caviar
--Croque Madame: Smashed Peas, Country Ham, Aged Cheddar
--Roasted Beets: Ricotta, Walnut Pesto, Arugula
Choice of entrée:
--Leg of Lamb: Roasted Peppers, Castel Vetrano Olives, Yukon Gold Potato, Garlic & Oregano Lamb Jus
--Crispy Soft Shell Crab: Warm Egg Salad, Roasted Asparagus, Aged Balsamic
--Shakshuka: Feta, Chickpeas, Spinach, Poached Egg, Zhoug, Roasted Tomato
--Simple Breakfast: Three Eggs Any Way, Home Fries, House Bacon, Milk Bread Toast
Choice of dessert:
--Cinnamon Roll Puddin’:Rum Raisin Anglaise
--Cherry Cobbler: Vanilla Ice Cream, Shaved Chocolate
--Strawberry-Rhubarb Rangoon with caramel sauce

To make reservations, please call 617-576-7700

2) This Mother’s Day, skip breakfast in bed, and celebrate all Mom does by treating her to a meal from MET Back Bay on Newbury Street or MET Bar and Grill in Natick and Dedham. In addition to the regular all-day menu, the MET Restaurant Group will offer brunch specials all day long on Sunday, May 14.

MENU:
MET Back Bay Mother’s Day Menu
Pecan Bacon Sticky Buns ($11)
Smoked Salmon Tower (Smoked salmon, capers, tomato, cucumber, red onion, soft cream cheese, everything bagel) ($12 per person; min 2 people)
Jonah Crab and Charred Avocado Fritta (Spring onion butter, truffle fries) ($22)

MET Bar and Grill Mother’s Day Menu
Raspberry Monkey Bread ($11)
Ham Egg and Cheese Flatbread (Virginia ham, sunny side up eggs, aged gruyere cheese) ($16)
Tips and Eggs (Sirloin steak tips, cheddar cheese scramble, arugula) ($18)

3) Babbo Pizzeria e Enoteca invites guests to join them this Mother’s Day weekend to support maternal health and safe childbirth worldwide. In honor of Mother’s Day, the Seaport’s Babbo Pizzeria e Enoteca will be supporting mothers worldwide by contributing to Every Mother Counts’ Orange Rose Campaign.

During the weekend of Mother’s Day (Saturday, May 13th and Sunday, May 14th), Babbo will be joining the rest of Mario Batali’s establishments in donating the net proceeds from the sale of a special “Orange Rose” dish to Every Mother Counts’ mission to support maternal health.

Babbo’s “Orange Rose” dish will be Golden Beet and Goat Cheese Cappellacci with orange and fennel pollen. In addition to Babbo’s “Orange Rose” special, their regular menu will be available to celebrate Mom throughout Mother’s Day weekend on Saturday from 11:30 a.m. to 11 p.m. and Sunday from 11:30 a.m. to 10 p.m.

To make reservations, please contact (617) 421-4466

4) Do you love Oysters? This Spring/Summer, here are three of the restaurants which are offering $1 Oyster specials. When Oysters can run $3 or more each, then this can be a great value.

Bastille Kitchen is offering $1 Oysters six days a week, from Monday to Saturday, from 5pm-8pm, in their Bar & Lounge area only. For more information or to make a reservation, please call 617-556-8000

Strega Waterfront is offering $1 Oysters every Monday evening, starting at 4pm, and in their Bar/Lounge area only. For more information or to make a reservation, please call 617-345-3993

STRIP by Strega is offering $1 Oysters four days a week, from Monday to Thursday, from 5pm-7pm, in their Bar/Lounge area only. For more information or to make a reservation, please call 617-456-5300

5) On June 5, from 6pm-10pm, Tremont 647 and Mezcales De Leyendas present a Mezcal Cantina Night. Tremont 647 will welcomes Danny Meda, owner of Mezcales De Leyenda, for an Oaxacan inspired menu, prepared by Chef De Cuisine Melissa Cawley, and a Mezcal tasting.

The Oaxacan Inspired Menu will include passed apps, a family style dinner and decadent dessert. Some of the items will include:
Chorizo paella balls w/ parsley aioli
Crispy lime steak skewers w/ morrita crema
Margarita marinated tofu tacos w/ guacamole and pickled red cabbage
Fried whole fish w/ chimichurri
Oaxacan chicken mole
In addition to a flavorful menu and mezcal tasting we will take place in a discussion of the different Mezcal producing regions of Mexico.

To see the full Menu, and to purchase Tickets, go to EventBrite .
For more information, please call them at 617-266-4600.

Thursday Sips & Nibbles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sagra Ristorante: Opening in Dedham

Sagra Ristorante will be opening a restaurant in Dedham, at 910 Washington Street, in early May. The word sagra (sah’-grah) is Italian for “festival.” A pre-opening, reception will be held as a benefit for the Dedham Food Pantry.

Sagra promises an extensive menu of Italian food and wine, cocktails served in a lively and comfortable bar, music, free parking, imported Italian provisions in an adjacent takeout shop called Sagra on the Side, and a large function room called Second Floor Sagra.

Sagra boasts New England’s only Vegawatt system, which turns used vegetable oil into electricity to heat the dining room and provide hot water. The Vegawatt is truly unique, and makes Sagra a better green energy user.

Sagra Ristorante has been operating in Somerville’s Davis Square since 2007. When FINZ of Dedham closed its doors, Sagra’s owners saw an opportunity to introduce the Italian festival food concept to a suburban audience.

The menu at Sagra/Dedham will be almost identical to the one in Somerville, with the addition of several fresh fish and seafood specialties (like Schrod in Fish Fumet with Asparagus & New Potatoes), and a raw bar.

Signature items include: handmade gnocchi with duck ragu and orange essence; Lasagna Vincigrassi, a recipe from the Le Marche region with a sauce of beef, pork and chicken; Frutti di Mare; and lobster served at least four ways. Prices are moderate at $16-22 for most main courses.

Other noteworthy dishes:
Risotto del Giorno
Eggplant or Porchetta Milanese
Veal or Chicken Parmigiano
Ravioli di Langostino with Maine Lobster
Half a dozen appetizing antipasti selections
Local, sustainable fresh fish entrees offered daily
Pizzas, zuppas, insalatas, contorni and fritture

Chef David Artiano comes to Sagra with almost a decade of experience. He worked side by side with Lydia Shire at Biba, Excelsior and Locke-Ober. His resume boasts a degree from the Culinary Institute of America and five years in the U.S. Navy.

As for wine, expect many selections from throughout the boot of Italy, with occasional nods to well-produced wines from Oregon, Spain, California and South America. Bottles are priced reasonably, and more than 20 wines are sold by the glass. Intriguing $10 wine flights are available for those who like sampling.

As for cocktails, Sagra bar professionals are creative and versatile; trained to concoct almost 25 types of martinis alone. Celebrate with a Prosecco cocktail, a Bellini, a rummy Sagra punch, or a Sagra-tini. All drinks are $8-9.

At press time, and pending feedback from Sagra’s customers, management plans to offer karaoke on Thursday nights, the sounds of the 80s on Fridays, and a Salute to Frank Sinatra with locally renowned crooner Rich DiMare and his trio on alternate Saturday nights. Music begins at 9 PM and continues til 1 AM.

Sagra on the Side -- An Italian Market
Adding Italian flavor to the food shopping scene in Dedham, this bright and spacious shop just steps away from the main entry will be open seven days a week from 11 AM to 7 PM for the lunchtime takeout crowd, and for shoppers seeking the best imported Italian olive oils and vinegars, top brand imported pastas, jarred condiments, sauces and vegetables, and more.

Executive Chef David Artiano has provided a recipe for Cioppino

Serves 5
1 TB. olive oil
1/4 cup, onion, chopped fine
bunch scallions, chopped fine
3 cloves garlic, minced
1 green pepper, chopped fine
1 bulb fennel, chopped fine
2 cups bottled clam juice
28 oz. can diced tomatoes, any Italian brand
½ cup tomato puree
1 cup white wine, a dry Italian if it’s handy
1 bay leaf
Salt and pepper to taste

15 littleneck clams
1 lb. lump crab meat, fresh or canned
30 large shrimp, peeled and deveined
1 ¼ lbs. swordfish, cut into 1” cubes
3 TBS. basil, chopped

In a large stew pot, heat the olive oil til shimmering, then add the onions, scallions, green pepper and fennel. Saute until onions are translucent.

Add the garlic and sauté one minute, or, until you can smell its aroma. Add the wine and simmer until liquid is reduced by half.

Add the clam juice, bay leaf, tomatoes and puree. Cover the mixture and simmer for 45 minutes. Discard bay leaf. The result is a flavorful broth to which you will now add the clams, crab, shrimp and swordfish. Heat through until fish flakes and shrimp curl – approx. 5 minutes. Season with salt and pepper as desired.

Serve in shallow bowls with basil garnish and crusty Italian bread on the side.