I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Tuesday, April 9, at 7pm, Legal Sea Foods in Park Square will host a wine dinner with Jordan Winery, a Sonoma County-based winery that specializes in producing Cabernet Sauvignon and Chardonnay. Legal Sea Foods will team up Jordan Winery’s Assistant Winemaker, Maggie Kruse, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine.
The menu will be presented as follows:
HORS D’OEUVRES
Scallop Tiradito* Al Aji Limo, Micro Cilantro, Choclo
Oysters on the Half Shell, Fuji Apple Mignonette
Tempura Lobster Bites, Sweet & Sour Aioli
Jordan Chardonnay, Alexander Valley, 2010
FIRST COURSE
Crab Meat Tartare in Salsa Verde (Green Apple & Ginger Vinaigrette)
Jordan Chardonnay, Alexander Valley, 2011
SECOND COURSE
Mesquite Wood Grilled Tuna Steak* (Creamy Hedgehog Mushroom Risotto, Blackberry Chutney)
Jordan Cabernet Sauvignon, Alexander Valley, 2008
THIRD COURSE
Herb Crusted Lamb Chop* (Black Truffle Mashed Potato, Grilled Ramps)
Jordan Cabernet Sauvignon, Alexander Valley, 2004
CHEESE COURSE
Aged Vermont Dandy, Grafton 3 Year Aged Cheddar, Maple Wood Aged Cheddar (Grilled Francese, Cherry Compote, Dark Chocolate Shavings)
Jordan Cabernet Sauvignon, Alexander Valley, 2002
Cost: $95 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9397
2) On Saturday, April 6, Horizons for Homeless Children will host their annual Spring Event, A Night For Tomorrow, followed by the first annual Spring Event After-Party.
Starting at 9:30 p.m., guests can come enjoy a fun-filled evening with the lively Horizons’ Young Professionals Group. The evening will feature late-night drinks, dessert, dancing and views of the skyline from the beautiful State Room.
All proceeds from the After-Party (as well at the annual Spring Event) will directly benefit Horizons for Homeless Children.
COST: Tickets are $75 each
WHERE: State Room
60 State Street, 33rd Floor
Boston
FOR TICKETS: www.horizonsforhomeless.org/springevent
3) For the first time ever, Tavolo will open its doors on Easter Sunday, with service from 1pm-8pm. In addition to its regular Italianate menu, Tavolo will feature a variety of a la carte brunch and dinner specials, some of which will appear on the new spring menu. Chef de Cuisine Nuno Alves loves cooking with rabbit, which his family raised and ate as he grew up with 10 siblings in Somerville. Nuno has also become something of a local expert on American lamb.
On the Tavolo menu Sunday, March 31 and beyond:
Braised Rabbit Ragu over Housemade Gnocchi
Truffled Egg or Bacala Pizza
Asparagus and Bacon Salad
Spring Pea Soup
Ligurian Whole Trout Bourride
House-Butchered Lamb Two Ways: smoked breast / roast leg
Confit Artichoke Tart in whole grain crust, inspired by Maria Speck's Ancient Grains for Modern Meals
Eggs and Peppers over Polenta
Squid Ink Linguini with Cockles and Tomatoes
Rhubarb Panna Cotta
4) Portsmouth & The Seacoast Restaurant Week will be held from April 4-13, with a three course Lunch at $16.95 and a three course Dinner at $29.95. At least 49 restaurants will be participating this year. Doug Bates, the President of the Greater Portsmouth Chamber of Commerce stated: "Every year we welcome new restaurants to the program and new dining guests to the Seacoast. We thank our locally owned and operated restaurants, chefs and farms for providing incredible product at a tremendous value as part of Restaurant Week. This year we are delighted that Portsmouth's reputation as a dining destination is being recognized nationally, with our chefs earning national honors and acclaim."
Bates is referring to two local chefs, Chef Evan Mallett of Black Trumpet Bistro, a James Beard Award semi-finalist and Chef Matt Louis of Moxy, a Food & Wine Magazine People's Best New Chef 2013 Nominee. I previously raved about Moxy and awarded it my Favorite New Hampshire Restaurant of 2012.
A trend for Restaurant Week this year is an expanded offering of Gluten Free and Vegetarian menus. There are over a dozen restaurants also offering gluten free and/or vegetarian menu options. They include The River House, Blue Moon Evolution, Brazo, Cava, Common Man, Green Monkey, Martingale Wharf, Moxy, Tulsi and more. You can find Restaurant Week menus for about 70% of the participating restaurants on the website.
Interestingly, some of the restaurants offer even better deals that the usual. For example, The Portsmouth Gas Light Co., B.G.'s Boathouse and Cafe Nostimo each offer a complimentary glass of wine or beer. The Great American Grill offers a free glass of House Wine. Cava offers a four course dinner rather than the usual three courses. Tio Juan's Margaritas Mexican Restaurant and Grill 28 are offering their three course meals all day for only $16.95. So why not give Portsmouth & The Seacoast Restaurant Week a try?
5) On Easter Sunday, March 31, Turner Fisheries is offering a special brunch from 11am-3pm. For $69 per person, ($23 for children ages 5 to 12, under 5 years no charge) guests can enjoy a chef attended carving station, both a cold a hot buffet, and a plethora of desserts. Guests can indulge in a few of Turner classics such as the Clam Chowder and the New England Seafood Harvest complete with northern shrimp cocktail, cape littlenecks and island creek oyster. There are also traditional Easter brunch classics with a “Turner twist” including Crab Cake Benedict and Carved Lamb Chops with caramelized onion rolls from the chef’s station.
For the full menu selection, click here. For reservations please call: 617-424-7425
6) On Tuesday, April 23, The Beehive presents a tribute to the “father of jazz,” Louis Armstrong with an evening of live performance featuring some of his most iconic work. Join The Beehive as musician Eric Bloom and guests take the stage to honor one of the most legendary musicians of all time.
Widely remembered for his 1968 hit song “What a Wonderful World,” Armstrong was best known for his superb trumpet skills and iconic raspy voice. He pioneered the jazz genre-- shifting its focus from collaborative group performances to solo performances with scatting and singing, and was one of the first African American musicians to make his mark on the music scene.
From 8pm-12am, the music of the great Louis Armstrong will take over The Beehive as current jazz musician Eric Bloom plays some favorite tunes. Bloom broke into the jazz scene at the young age of 17 when he was chosen as a soloist for the All Eastern jazz band that performed at Carnegie Hall. In 2009 he began playing with highly-acclaimed singer-songwriter Diane Birch and opened for legendary musicians and fresh pop icons including James Morrison, Mat Kearny and Nick Jonas, and appeared on several national TV Shows including the Today Show, the Jimmy Kimmel Show and the David Letterman Show. In 2011 Bloom started playing with two critically-acclaimed funk bands Soulive and Lettuce, and since then he has performed with Dr. John, Pharohe Monch, Billy Martin and Talib Kweli to name a few.
No cover charge, cash bar, reservations recommended.
7) Wines will be poured and cuisine will be served on Saturday, April 20, from 12pm-5pm, at The Wine ConneXtion, located in North Andover, as they welcome guests to A Tasting for the Ages. Wine expert Aldo Rafanelli, from the famed House of Antinori will pour select wines as guests learn about the 600-year-old family dynasty, while complimentary Italian fare will be provided by North Shore favorite, Salvatore’s Andover, for all to enjoy.
With wine-making roots dating all the way back to family members in the 1385 Winemakers Guild of Florence, The House of Antinori has been in the business for over six centuries. Owning vineyards in Chianti Classico, Bolgheri, Montalcino, Montepulciano, Orvieto, and Washington State, the family has honored Italian traditions across multiple generations. Joining the family in 1987 as the sole U.S. representative, Aldo Rafanelli of Ste. Michelle’s Estate has carried the Antinori tradition overseas and will be at the Wine ConneXtion to guide guests with his passion and extensive knowledge, while providing them with rare insight into his 26 years with the company.
Walk-ins are encouraged and welcome all day! The event is Free to the public. Please note: Must be 21 or older.
Showing posts with label easter. Show all posts
Showing posts with label easter. Show all posts
Thursday, March 28, 2013
Thursday, March 21, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) A couple of the restaurants celebrating with Easter Sunday specials on March 31 include:
Aura at the Seaport Hotel
(From 11am-3pm)
Easter Brunch Buffet: $55 per adult; $13 per child (ages 5-14); complimentary for children under-5
There will be an Easter Brunch Buffet ideal for the whole family, compete with a visit from the Easter Bunny, an Easter Egg Hunt and festive crafts with Samara Lamm of The Kids Place 4 Fun. Chef Robert Tobin’s culinary offerings include the following: Scrambled Eggs; Eggs Benedict (Canadian bacon, muffin, hollandaise); Ricotta Blintzes; French Toast; Pancakes (caramelized bananas, strawberry compote, Chantilly cream); Pork Sausage; Chicken-Apple Sausage; Bacon; Granola & Berry Parfait (non-fat vanilla yogurt, granola, mixed berries); Smoked Salmon; Fruit & Cheese; Breads & Pastries; Young Greens (balsamic vinaigrette); Caesar Salad (shaved parmesan cheese); New England Clam Chowder; Quiche Lorraine (ham, caramelized onions, Swiss cheese); Leek & Truffle Quiche; Ravioli (wild mushroom & goat cheese sauce); Macaroni & Cheese; Roasted Salmon (creamed leeks, caper butter); Shrimp Cocktail (cocktail sauce, lemon, tarragon aioli); Honey Glazed Ham (pommery mustard sauce); Leg of Lamb (tamarind, raita sauce); Roasted Potatoes; Potato Puree; Green Beans (tomato confit); and, Spring Vegetables (chive butter). For dessert, Pastry Chef Karen Hodsdon will dish out a variety of cakes, pies, mousses and mini pastries alongside a chocolate fountain.
Towne Stove and Spirits
(From 11am-10pm)
Specials: a la carte pricing
Culinary Director Lydia Shire and Executive Chef Mario Capone will be dishing out a series of delectable specials this Easter Sunday. To start, there is Asparagus Soup (spring garlic flan, truffle foam - $9). For the entrée, the duo will serve up Rosemary Charred Leg of Lamb (baby artichokes, white polena, mint gremolata - $22). To finish off with dessert, there is a Lemon Layer Cake (vanilla & strawberry preserve - $10).
2) The Massachusetts Affiliate of Susan G. Komen for the Cure® proudly presents the 5th annual “Chefs for the Cure” culinary event on Thursday, April 11 at The Residences at W Boston. “Chefs for the Cure” is an innovative and inspiring tasting-style event which features the opportunity to sample gourmet cuisine from some of the finest local chefs. Featured this year will be:
· Jose Duarte, Taranta
· Joanne Chang, Myers + Chang
· Keenan Langlois, Sterling’s
· Michael Zentner, Gaslight Brasserie au Coin
· Brian Reyelt, Citizen’s Public House and Oyster Bar
· Ben Lacy, Tastings Bar and Bistro
· Justin Winters, Cinquecento
· Mitchell Maxwell, Maxwell’s 148
· Peppino (Shingara Singh), Da Vinci’s
· Nicole Coady, Fixx Chocolates
· Rich Garcia, 606 Congress
· Alberto Cabre, Casa B
· Erin Erler, Cakes by Erin
· Larry Kessel, CTCA
· Michelle DeSalvo, Johnson & Wales
· Domingo-Martin Barreras, mixologist at Market
The evening will also include a silent auction, live raffle giveaways and a VIP hour featuring a live cooking demonstration. General admission tickets are available for $125 and provide admission to the grand tasting and include valet parking. VIP tickets, which also include a private reception, cooking demonstration and tasting with chef Jose Duarte, are available for $175.
For more information or to purchase tickets, visit www.komenmass.org/chefs.
When: Thursday, April 11.
VIP Demonstration – 6:00pm
Tasting & Silent Auction – 7:00pm
3) On April 4, Neurofibromatosis Northeast (NF Northeast) will host their 25th Anniversary Celebration at Cruiseport Boston’s Black Falcon Cruise Terminal in the Seaport District. Emceed by Boston radio legend Ron Della Chiesa with appearances by NECN’s “TV Diner with Billy and Jenny” stars Billy Costa and Jenny Johnson, this silver anniversary charitable event will feature tastings from some of Boston’s best restaurants as well as a fashion show with looks provided by Ted Baker London.
To honor this quarter-century milestone, the NF Northeast organization will forego their signature Table for TEN event this year in favor of this one-time, spectacular fete that will provide support and research funds to people with neurofibromatosis (NF), a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time.
Rallying for this worthy cause, family and friends of people affected by NF will hit the catwalk in fashions by Ted Baker London (201 Newbury Street, Boston). The theme of the fashion show is “travel-wear,” aptly chosen for the event’s cruise-centric locale. The models, men and women of the NF Northeast community and its Beauty Mark Nation initiative, will don temporary tattoos bearing the logo of the campaign. Guests at the event will also be invited to get (temporarily) “inked up” in order to show solidarity for NF patients and to raise awareness of an early indicator of NF, café au lait “beauty marks” on babies.
In addition to showcasing an unparalleled fashion show, guests will enjoy an open bar and savory bites from some of the city’s leading venues including: 75 Chestnut; 75 on Liberty Wharf; Anthony’s Pier 4; Artu; Brasserie Jo; Franklin Café; Legal Harborside; Lucia Ristorante; Taranta; Top of the Hub; and, Union Oyster House.
Long time NF Northeast supporter Montilio’s Baking Company will provide sweet tastes during the dessert reception which will also feature a special tribute video and live auction as hosted by “TV Diner with Billy and Jenny” duo, Billy Costa and Jenny Johnson, with items graciously donated by Seaport Hotel & World Trade Center, Himmel Hospitality Group, Boston Celtics, Strega Waterfront, Columbus Hospitality Group, Revere Hotel Boston Common and Ted Baker London, among many others.
This event is hosted on Thursday, April 4, from 6pm-10pm. At 6pm, guests will enjoy a cocktail hour and peruse silent auction items. At 7pm, the Ted Baker London fashion show will begin. At 7:15pm, the chef stations will open and guests will sample bites from famed eateries. At 8:15pm, guests will be seated for dessert accompanied by the live auction.
To reserve online ($125 per individual ticket) and for more information, please visit www.nfincne.org. For sponsorship opportunities ($2,500 - $25,000), please contact NF Northeast’s Sonja Nathan at 781.272.9936 or snathan@nfincne.org.
Neurofibromatosis Northeast has provided research grants to scientists at leading institutions around the country. NF Northeast is proud to have been the impetus behind the creation of The Harvard Medical School Center for NF and Allied Disorders (CNfAD), a virtual center whose mission is to define the pathogenetic mechanisms that cause NF1, NF2 and related disorders. NF Northeast is the leading resource in the northeast for patients and families who live with NF, a genetic condition that causes tumors to form on nerves anywhere in or on the body. Neurofibromatosis is more common than cystic fibrosis and muscular dystrophy combined.
4) This spring Tuscan Village, the culinary playground which houses both the Tuscan Kitchen restaurant and the Italian-based artisanal marketplace Tuscan Market in Salem, NH, will be hosting its first ever Easter Celebration on March 24. Guests are invited in for Easter activities for all ages including sampling at Tuscan Market, an Easter egg hunt and a visit by the Easter Bunny himself!
The festivities kick off at 10am on Sunday morning March 24 with an official visit from the Easter Bunny himself. Peter Rabbit will be roaming Tuscan Village piazza from 10am-1pm posing for photos with customers (customers should bring their own cameras) handing out candy and hiding eggs in preparation for an 11am Easter egg hunt. Children of all ages can seek out and find beautifully colored eggs filled with candy and prizes and every child in attendance will receive free gelato cards to try the wonderful handcrafted Italian treat!
“This event speaks to what we’re trying to create here on the property. A village isn’t made up of buildings; it’s a community that comes together. We plan on hosting many more events in the future and making this a meeting place where people can spend the day,” said Joe Faro, Owner of Tuscan Kitchen and Tuscan Market
Complimentary sampling will be available all day so customers can try and discover the large selection of amazing artisanal products including: fresh meats and produce, cheeses, wine and sweets before purchasing or placing orders for their Easter dinner. Customers can also choose from a variety of custom made Easter chocolate eggs made by hand at Tuscan Market. When it’s time to eat, Tuscan Kitchen will also be open all day serving its award-winning fare including a Sunday Pranzo and dinner menu!
5) Guests are invited to celebrate Easter Sunday, March 31, from 11:30am-3pm, with the entire family at Fleming’s Prime Steakhouse & Wine Bar. In addition to serving their regular menu, Fleming’s will offer a special three-course brunch menu for adults and children where each party will receive a $25 dining card valid for a future visit. There are also three festive specialty cocktails available: Bellapolitan (Stoli, Solerno, lime juice, Monin Blood Orange, simple syrup, orange twist - $8.95); Scottish Beauty (Glenfiddich, blueberries, raspberries, agave nectar, orange juice, lemon juice - $9.95); and, Blood Orange Mimosa (Solerno, orange juice, Monin Blood Orange, Mionetto prosecco, orange wheel - $7.95).
The culinary experience begins with a choice of three appetizers including: Lobster Bisque (sherry cream, lobster garnish); Modern Caesar (hearts of Romaine, parmesan, fried capers, crisp prosciutto chips); or, Fresh Seasonal Fruits (Moscato d’Asti, mint leaves). Up next, there is a choice of four entrées: Fleming’s Signature Eggs Benedict (choice of sliced filet or smoked salmon, served atop a toasted Wolferman’s English muffin with wilted arugula, béarnaise sauce); Baked Brioche French Toast with a Walnut Crisp (pan-style brioche French toast layered in vanilla and orange custard with a brown sugar, butter and walnut streusel, served with maple blueberry syrup, Chantilly cream, grilled sausage); Prime Rib with a Trio of Sauces (slow-cooked herb and garlic-crusted prime rib, natural au jus, creamed horseradish sauce and horseradish mustard sauce); or, Fleming’s Egg Strata (eggs, cream, vegetables and cheese, baked fluffy and served with pico de gallo, crumbled Chevre cheese and choice of spicy grilled shrimp skewers or slow-roasted filet). Each entrée is served with family-style sides, Fleming’s Smashed Potatoes O’Brien (baked potato, crumbled and fried crisp, tossed with peppers, onions, parsley and seasonings) and Ginger & Orange Baby Carrots (heirloom carrots sautéed with honey oil, citrus and garlic). The brunch adventure ends with a choice of three desserts: White Chocolate Bread Pudding (bourbon crème anglaise); Crème Brûlée (creamy Tahitian vanilla bean custard served with fresh seasonal berries); or, Walnut Turtle Pie (housemade caramel, walnuts and chocolate baked in a chocolate pie crust).
COST: $36.95 per adult; $17.95 per child (under-12)
For reservations, please call 617-292-0808
6) To commemorate the historic battles of Lexington and Concord, Legal Sea Foods in Park Square will host their next Legal Holiday in honor of Patriots’ Day. Hosted a few days early on April 10, at 6:30pm, the Legal Sea Foods team will pour and dish a trio of wines and small plates that celebrate spring.
The three-course pairing menu will be presented as follows in Park Square’s 10,000 bottle wine cellar:
FIRST COURSE
Early Spring Pasta (sautéed shrimp, charred ramps, crimini mushrooms, cherry tomatoes)
Bethel Heights Pinot Gris, Oregon, 2009
SECOND COURSE
Grilled East Coast Haddock (roasted beets salad, dill & orange gremolatta)
Capcanes "Mas Donis" Rosat, Montsant, 2011
DESSERT COURSE
Spring Berries Crepe (rosa regale brachetto d'aqui zabaglione)
Michele Chiarlo "Nivole" Moscato d'Asti, Piedmont, 2011
COST: $35 per person
Reservation required by calling 617-530-9397
7) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Artisan Pizza Making. The second installment of “Cooking Classes with Chef Pino and Donato,” this time highlighting Artisan Pizza Making. This class is the perfect opportunity to gain insight on the tips and tricks to making Lucia’s famous dough, and have the opportunity to experiment with different toppings, such as a guest favorite, Pizza del Buongustaio (white pizza with mozzarella, potatoes, pancetta, gorgonzola, and fresh rosemary).
The Artisan Pizza Making Class will be held on Wednesday, March 27, from 7pm-9pm.
Cost: $55 per person
For reservations and/or more information, please call (781) 729-0515.
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1) A couple of the restaurants celebrating with Easter Sunday specials on March 31 include:
Aura at the Seaport Hotel
(From 11am-3pm)
Easter Brunch Buffet: $55 per adult; $13 per child (ages 5-14); complimentary for children under-5
There will be an Easter Brunch Buffet ideal for the whole family, compete with a visit from the Easter Bunny, an Easter Egg Hunt and festive crafts with Samara Lamm of The Kids Place 4 Fun. Chef Robert Tobin’s culinary offerings include the following: Scrambled Eggs; Eggs Benedict (Canadian bacon, muffin, hollandaise); Ricotta Blintzes; French Toast; Pancakes (caramelized bananas, strawberry compote, Chantilly cream); Pork Sausage; Chicken-Apple Sausage; Bacon; Granola & Berry Parfait (non-fat vanilla yogurt, granola, mixed berries); Smoked Salmon; Fruit & Cheese; Breads & Pastries; Young Greens (balsamic vinaigrette); Caesar Salad (shaved parmesan cheese); New England Clam Chowder; Quiche Lorraine (ham, caramelized onions, Swiss cheese); Leek & Truffle Quiche; Ravioli (wild mushroom & goat cheese sauce); Macaroni & Cheese; Roasted Salmon (creamed leeks, caper butter); Shrimp Cocktail (cocktail sauce, lemon, tarragon aioli); Honey Glazed Ham (pommery mustard sauce); Leg of Lamb (tamarind, raita sauce); Roasted Potatoes; Potato Puree; Green Beans (tomato confit); and, Spring Vegetables (chive butter). For dessert, Pastry Chef Karen Hodsdon will dish out a variety of cakes, pies, mousses and mini pastries alongside a chocolate fountain.
Towne Stove and Spirits
(From 11am-10pm)
Specials: a la carte pricing
Culinary Director Lydia Shire and Executive Chef Mario Capone will be dishing out a series of delectable specials this Easter Sunday. To start, there is Asparagus Soup (spring garlic flan, truffle foam - $9). For the entrée, the duo will serve up Rosemary Charred Leg of Lamb (baby artichokes, white polena, mint gremolata - $22). To finish off with dessert, there is a Lemon Layer Cake (vanilla & strawberry preserve - $10).
2) The Massachusetts Affiliate of Susan G. Komen for the Cure® proudly presents the 5th annual “Chefs for the Cure” culinary event on Thursday, April 11 at The Residences at W Boston. “Chefs for the Cure” is an innovative and inspiring tasting-style event which features the opportunity to sample gourmet cuisine from some of the finest local chefs. Featured this year will be:
· Jose Duarte, Taranta
· Joanne Chang, Myers + Chang
· Keenan Langlois, Sterling’s
· Michael Zentner, Gaslight Brasserie au Coin
· Brian Reyelt, Citizen’s Public House and Oyster Bar
· Ben Lacy, Tastings Bar and Bistro
· Justin Winters, Cinquecento
· Mitchell Maxwell, Maxwell’s 148
· Peppino (Shingara Singh), Da Vinci’s
· Nicole Coady, Fixx Chocolates
· Rich Garcia, 606 Congress
· Alberto Cabre, Casa B
· Erin Erler, Cakes by Erin
· Larry Kessel, CTCA
· Michelle DeSalvo, Johnson & Wales
· Domingo-Martin Barreras, mixologist at Market
The evening will also include a silent auction, live raffle giveaways and a VIP hour featuring a live cooking demonstration. General admission tickets are available for $125 and provide admission to the grand tasting and include valet parking. VIP tickets, which also include a private reception, cooking demonstration and tasting with chef Jose Duarte, are available for $175.
For more information or to purchase tickets, visit www.komenmass.org/chefs.
When: Thursday, April 11.
VIP Demonstration – 6:00pm
Tasting & Silent Auction – 7:00pm
3) On April 4, Neurofibromatosis Northeast (NF Northeast) will host their 25th Anniversary Celebration at Cruiseport Boston’s Black Falcon Cruise Terminal in the Seaport District. Emceed by Boston radio legend Ron Della Chiesa with appearances by NECN’s “TV Diner with Billy and Jenny” stars Billy Costa and Jenny Johnson, this silver anniversary charitable event will feature tastings from some of Boston’s best restaurants as well as a fashion show with looks provided by Ted Baker London.
To honor this quarter-century milestone, the NF Northeast organization will forego their signature Table for TEN event this year in favor of this one-time, spectacular fete that will provide support and research funds to people with neurofibromatosis (NF), a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time.
Rallying for this worthy cause, family and friends of people affected by NF will hit the catwalk in fashions by Ted Baker London (201 Newbury Street, Boston). The theme of the fashion show is “travel-wear,” aptly chosen for the event’s cruise-centric locale. The models, men and women of the NF Northeast community and its Beauty Mark Nation initiative, will don temporary tattoos bearing the logo of the campaign. Guests at the event will also be invited to get (temporarily) “inked up” in order to show solidarity for NF patients and to raise awareness of an early indicator of NF, café au lait “beauty marks” on babies.
In addition to showcasing an unparalleled fashion show, guests will enjoy an open bar and savory bites from some of the city’s leading venues including: 75 Chestnut; 75 on Liberty Wharf; Anthony’s Pier 4; Artu; Brasserie Jo; Franklin Café; Legal Harborside; Lucia Ristorante; Taranta; Top of the Hub; and, Union Oyster House.
Long time NF Northeast supporter Montilio’s Baking Company will provide sweet tastes during the dessert reception which will also feature a special tribute video and live auction as hosted by “TV Diner with Billy and Jenny” duo, Billy Costa and Jenny Johnson, with items graciously donated by Seaport Hotel & World Trade Center, Himmel Hospitality Group, Boston Celtics, Strega Waterfront, Columbus Hospitality Group, Revere Hotel Boston Common and Ted Baker London, among many others.
This event is hosted on Thursday, April 4, from 6pm-10pm. At 6pm, guests will enjoy a cocktail hour and peruse silent auction items. At 7pm, the Ted Baker London fashion show will begin. At 7:15pm, the chef stations will open and guests will sample bites from famed eateries. At 8:15pm, guests will be seated for dessert accompanied by the live auction.
To reserve online ($125 per individual ticket) and for more information, please visit www.nfincne.org. For sponsorship opportunities ($2,500 - $25,000), please contact NF Northeast’s Sonja Nathan at 781.272.9936 or snathan@nfincne.org.
Neurofibromatosis Northeast has provided research grants to scientists at leading institutions around the country. NF Northeast is proud to have been the impetus behind the creation of The Harvard Medical School Center for NF and Allied Disorders (CNfAD), a virtual center whose mission is to define the pathogenetic mechanisms that cause NF1, NF2 and related disorders. NF Northeast is the leading resource in the northeast for patients and families who live with NF, a genetic condition that causes tumors to form on nerves anywhere in or on the body. Neurofibromatosis is more common than cystic fibrosis and muscular dystrophy combined.
4) This spring Tuscan Village, the culinary playground which houses both the Tuscan Kitchen restaurant and the Italian-based artisanal marketplace Tuscan Market in Salem, NH, will be hosting its first ever Easter Celebration on March 24. Guests are invited in for Easter activities for all ages including sampling at Tuscan Market, an Easter egg hunt and a visit by the Easter Bunny himself!
The festivities kick off at 10am on Sunday morning March 24 with an official visit from the Easter Bunny himself. Peter Rabbit will be roaming Tuscan Village piazza from 10am-1pm posing for photos with customers (customers should bring their own cameras) handing out candy and hiding eggs in preparation for an 11am Easter egg hunt. Children of all ages can seek out and find beautifully colored eggs filled with candy and prizes and every child in attendance will receive free gelato cards to try the wonderful handcrafted Italian treat!
“This event speaks to what we’re trying to create here on the property. A village isn’t made up of buildings; it’s a community that comes together. We plan on hosting many more events in the future and making this a meeting place where people can spend the day,” said Joe Faro, Owner of Tuscan Kitchen and Tuscan Market
Complimentary sampling will be available all day so customers can try and discover the large selection of amazing artisanal products including: fresh meats and produce, cheeses, wine and sweets before purchasing or placing orders for their Easter dinner. Customers can also choose from a variety of custom made Easter chocolate eggs made by hand at Tuscan Market. When it’s time to eat, Tuscan Kitchen will also be open all day serving its award-winning fare including a Sunday Pranzo and dinner menu!
5) Guests are invited to celebrate Easter Sunday, March 31, from 11:30am-3pm, with the entire family at Fleming’s Prime Steakhouse & Wine Bar. In addition to serving their regular menu, Fleming’s will offer a special three-course brunch menu for adults and children where each party will receive a $25 dining card valid for a future visit. There are also three festive specialty cocktails available: Bellapolitan (Stoli, Solerno, lime juice, Monin Blood Orange, simple syrup, orange twist - $8.95); Scottish Beauty (Glenfiddich, blueberries, raspberries, agave nectar, orange juice, lemon juice - $9.95); and, Blood Orange Mimosa (Solerno, orange juice, Monin Blood Orange, Mionetto prosecco, orange wheel - $7.95).
The culinary experience begins with a choice of three appetizers including: Lobster Bisque (sherry cream, lobster garnish); Modern Caesar (hearts of Romaine, parmesan, fried capers, crisp prosciutto chips); or, Fresh Seasonal Fruits (Moscato d’Asti, mint leaves). Up next, there is a choice of four entrées: Fleming’s Signature Eggs Benedict (choice of sliced filet or smoked salmon, served atop a toasted Wolferman’s English muffin with wilted arugula, béarnaise sauce); Baked Brioche French Toast with a Walnut Crisp (pan-style brioche French toast layered in vanilla and orange custard with a brown sugar, butter and walnut streusel, served with maple blueberry syrup, Chantilly cream, grilled sausage); Prime Rib with a Trio of Sauces (slow-cooked herb and garlic-crusted prime rib, natural au jus, creamed horseradish sauce and horseradish mustard sauce); or, Fleming’s Egg Strata (eggs, cream, vegetables and cheese, baked fluffy and served with pico de gallo, crumbled Chevre cheese and choice of spicy grilled shrimp skewers or slow-roasted filet). Each entrée is served with family-style sides, Fleming’s Smashed Potatoes O’Brien (baked potato, crumbled and fried crisp, tossed with peppers, onions, parsley and seasonings) and Ginger & Orange Baby Carrots (heirloom carrots sautéed with honey oil, citrus and garlic). The brunch adventure ends with a choice of three desserts: White Chocolate Bread Pudding (bourbon crème anglaise); Crème Brûlée (creamy Tahitian vanilla bean custard served with fresh seasonal berries); or, Walnut Turtle Pie (housemade caramel, walnuts and chocolate baked in a chocolate pie crust).
COST: $36.95 per adult; $17.95 per child (under-12)
For reservations, please call 617-292-0808
6) To commemorate the historic battles of Lexington and Concord, Legal Sea Foods in Park Square will host their next Legal Holiday in honor of Patriots’ Day. Hosted a few days early on April 10, at 6:30pm, the Legal Sea Foods team will pour and dish a trio of wines and small plates that celebrate spring.
The three-course pairing menu will be presented as follows in Park Square’s 10,000 bottle wine cellar:
FIRST COURSE
Early Spring Pasta (sautéed shrimp, charred ramps, crimini mushrooms, cherry tomatoes)
Bethel Heights Pinot Gris, Oregon, 2009
SECOND COURSE
Grilled East Coast Haddock (roasted beets salad, dill & orange gremolatta)
Capcanes "Mas Donis" Rosat, Montsant, 2011
DESSERT COURSE
Spring Berries Crepe (rosa regale brachetto d'aqui zabaglione)
Michele Chiarlo "Nivole" Moscato d'Asti, Piedmont, 2011
COST: $35 per person
Reservation required by calling 617-530-9397
7) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Artisan Pizza Making. The second installment of “Cooking Classes with Chef Pino and Donato,” this time highlighting Artisan Pizza Making. This class is the perfect opportunity to gain insight on the tips and tricks to making Lucia’s famous dough, and have the opportunity to experiment with different toppings, such as a guest favorite, Pizza del Buongustaio (white pizza with mozzarella, potatoes, pancetta, gorgonzola, and fresh rosemary).
The Artisan Pizza Making Class will be held on Wednesday, March 27, from 7pm-9pm.
Cost: $55 per person
For reservations and/or more information, please call (781) 729-0515.
Thursday, March 14, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On March 14th, from 7pm-10pm, Towne Stove and Spirits will host an event to benefit Boston Children’s Hospital: Fill with Bills. At this charitable fete, the team at Towne will urge guests to drop bills into the Boston Children’s Hospital glass donation vessel, that permanently lives at the top of the stairs in their Uptowne dining room and bar area, in support this ever-worthy cause. At this celebration of generosity and care, guests will enjoy complimentary hors d’oeuvres by Executive Chef Mario Capone and cocktails like their signature Uptowne Punch (wild tea vodka, cranberry simple syrup, triple sec and hard cider). At the end of the evening, the funds raised will be graciously presented to the Hospital.
To attend this event, Towne Stove and Spirits kindly requests making a donation to Boston Children’s Hospital at the door. To RSVP, please contact: kritter@towneboston.com.
2) Join The Beehive for a special Easter jazz brunch on Sunday March, 31 from 10am-4pm. Enjoy world-class music and a three course prix fixe meal for $33.95 per person featuring comfort cuisine classics from Executive Chef Rebecca Newell. Start off with options such as Greek Easter Lemon Lamb Soup or House-made Granola & Yogurt with Fresh Berries before indulging in the main event with choices that include Eggs Benedict with Smoked Salmon, Ham or Short Ribs and Easter classics such as Roast Leg of Lamb with Tomatoes, Capers, Olives & Oregano Potatoes, Baked Spiral Ham with Charred Pineapple Glaze, Peas & Whipped Potatoes, and The Beehive’s acclaimed Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta). Or, opt for more traditional fare with The Beehive’s Prime Cheeseburger. For kids, The Beehive has a “Little Bee’s Kids Menu” ($12) to order from before they scurry off to partake in the annual Easter egg hunt from 10am-3pm.
The Beehive is also serving Easter Dinner from 4pm-10pm with live jazz performances until 12am. For reservations please call (617) 423-0069.
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1) On March 14th, from 7pm-10pm, Towne Stove and Spirits will host an event to benefit Boston Children’s Hospital: Fill with Bills. At this charitable fete, the team at Towne will urge guests to drop bills into the Boston Children’s Hospital glass donation vessel, that permanently lives at the top of the stairs in their Uptowne dining room and bar area, in support this ever-worthy cause. At this celebration of generosity and care, guests will enjoy complimentary hors d’oeuvres by Executive Chef Mario Capone and cocktails like their signature Uptowne Punch (wild tea vodka, cranberry simple syrup, triple sec and hard cider). At the end of the evening, the funds raised will be graciously presented to the Hospital.
To attend this event, Towne Stove and Spirits kindly requests making a donation to Boston Children’s Hospital at the door. To RSVP, please contact: kritter@towneboston.com.
2) Join The Beehive for a special Easter jazz brunch on Sunday March, 31 from 10am-4pm. Enjoy world-class music and a three course prix fixe meal for $33.95 per person featuring comfort cuisine classics from Executive Chef Rebecca Newell. Start off with options such as Greek Easter Lemon Lamb Soup or House-made Granola & Yogurt with Fresh Berries before indulging in the main event with choices that include Eggs Benedict with Smoked Salmon, Ham or Short Ribs and Easter classics such as Roast Leg of Lamb with Tomatoes, Capers, Olives & Oregano Potatoes, Baked Spiral Ham with Charred Pineapple Glaze, Peas & Whipped Potatoes, and The Beehive’s acclaimed Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta). Or, opt for more traditional fare with The Beehive’s Prime Cheeseburger. For kids, The Beehive has a “Little Bee’s Kids Menu” ($12) to order from before they scurry off to partake in the annual Easter egg hunt from 10am-3pm.
The Beehive is also serving Easter Dinner from 4pm-10pm with live jazz performances until 12am. For reservations please call (617) 423-0069.
Thursday, March 22, 2012
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) For Easter Sunday, Tryst in Arlington will be extending its Sunday brunch hours from 10am-3pm on Sunday, April 8, to offer diners a special two course, prix fixe brunch menu for $22 per person (tax and gratuity not included) . Guests will indulge in specialty items such as Lemon & Ricotta Pancakes, Breakfast Pizza (eggs, house-made sausage, herbed goat cheese & caramelized onions) and Croque Madame (country ham, Mornay, sunny side up egg & greens).
A children’s menu will be available a la carte. Reservations are required and can be made by calling 781-641-2227. Tryst will not be serving dinner that evening.
2) The Quinault Indian Reservation is over 200,000 acres of pristine productive conifer forest land that meets 23 miles of unspoiled Pacific coastline in Washington State. The people of the Quinault Indian Nation (QIN) continue to fish the same land their ancestors did centuries ago.
Beacon Hill Hotel & Bistro presents a special dish “Quinault Tribe Steelhead Trout with Wild Mushrooms, Orange Scented Beets and Pickled Saltwort ($27)” on its menu for a limited time. The Steelhead Trout comes directly from the Quinault Indian Nation (QIN).
“This particular fish is important for a few reasons. First and foremost, it is delicious and has a very limited season. Grabbing great ingredients as they become available, especially if it is just for a brief moment during the year, is important to us at the Beacon Hill Hotel & Bistro. Everyone can eat farmed salmon, cod and tuna almost any time they want. But, there is a lot more out there--like this particular trout. Sourcing the best ingredients during their limited peak, working directly with the Quinault Indian Nation, supporting their sustainable practices, and helping to also preserve an American tradition means a great deal to us,” said Josh Lewin, Executive Chef of Beacon Hill Hotel & Bistro.
“The entirety of this dish is ‘Pacific-Northwest’ in scope from the steelhead itself, to the foraged mushrooms and saltwort (seabeans); literally tasting as if the diner is standing on the river pulling the fish out and cooking it right there. It is a real ‘time and place’ dish,” said Chef Lewin.
This Quinault Tribe Steelhead Trout is available daily at the Beacon Hill Hotel & Bistro for dinner Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM while it is at its peak. It is anticipated to be pulled sometime in early-mid April.
Here is the Recipe (Yields Two Servings):
Ingredients:
(2) 7 ounce portions steelhead trout, skin removed
6 small beets, mixed colors
1/4 lb. seasonal wild mushrooms, cleaned
Vegetable stock
Duck fat or lard
Kosher salt, black pepper
3 oranges halves
Thyme and bay
Butter
Method
1. Place beets in a small baking dish with the oranges thyme and bay. Fill halfway with vegetable stock. Cover tightly and bake at 325 degrees until tender (Roughly 45 minutes). Peel beets right away, leave whole and set aside.
2. Heat a heavy skillet and add enough fat to lightly coat. Season the steelhead liberally with salt and pepper on both sides. When the pan is hot, sear the fish on the top side turning 90 degrees halfway through.
3. Carefully turn fish to the other side in the pan and discard the animal fat. Turn heat to low and add 3 tablespoons butter to the pan. Baste continuously with the butter until cooked to medium rare, about 5 minutes.
4. Meanwhile, add mushrooms to a sauté pan and add 4 ounces vegetable stock, salt and pepper. Cook over medium heat until the liquid is halfway reduced. Add 1 tablespoon butter and continue to cook until mushrooms are done and liquid has almost completely reduced. Check seasoning, plate and serve.
3) On Wednesday, April 25, from 7pm-9pm, Towne Stove and Spirits will “Go Green” by hosting an evening with Greg Stiemsma to benefit the Young Audiences of Massachusetts. This basketball prodigy and Boston newcomer will double up as a celebrity bartender for the night to further raise awareness of one of the state’s leading non-profits that focuses on providing students with access to quality art programs.
Sip, snack and shake it up with one of Boston’s newest favorite athletes in Towne Stove and Spirits’ luxurious Back Bay Room. Sports aficionados, philanthropists, socialites – and everyone in between – will be treated to complimentary wine and beer selections alongside hors d’oeuvres prepared by Culinary Director Lydia Shire. Stiemsma’s dedication to community causes is one that has graciously traveled with him from Wisconsin to Boston and Towne is proud to raise its glass to this unforgettable night-with-a-cause.
Cost: $50 donation to Young Audiences of Massachusetts (includes complimentary beer, wine and light hors d’oeuvres)
More Info: This event is ages 21+. To reserve tickets, please visit: E-Store Boston. For more information on the Young Audiences of Massachusetts, please visit: www.yamass.org.
4) On Tuesday, April 3, The Beehive presents a tribute to the innovative jazz genius Miles Davis with cuisine, libations and live entertainment. Join The Beehive for this celebration of an American icon as some of the most powerful and seasoned musicians in Boston honor the late-great Miles Davis with everything from bebop tunes to cool blues.
Miles Davis was an innovative composer and bandleader and is regarded as one of the most influential and respected figures in 20th century jazz. Along with his musical groups, Davis was at the forefront of major developments in the genre like bebop, cool jazz, hard bop, modal jazz and jazz fusion from the late 1940s to the early 1960s. His album “Kind of Blue” is the best-selling album in the history of jazz music and his work garnered him eight Grammy Awards, a Grammy Lifetime Achievement Award and three Grammy Hall of Fame Awards.
The spirit of Davis comes alive at 8pm as Phil Grenadier on trumpet, George Garzone on sax, Tim Ray on the keys, John Lockwood on bass and Luther Grey on drums take the stage to honor Davis in all of his musical incarnations with a powerful and breathtaking set until 12am. The night’s music will be complemented by the culinary contributions of Executive Chef Rebecca Newell from 5pm-2am.
5) Butter Café and Bakery, located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123.
When: Available March 23-April 8 (orders must be placed on or before 4/08/2012).
And here is the Recipe for Butter Café and Bakery Homemade Peeps
Ingredients:
3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
To Start:
--Prepare a 9 x 13 x 2 inch pan as follows....Cover the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt.
Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it like Michael Jackson for 10 to 15 minutes or until the mixture is really white (should be like the consistency of Fluff). Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove. Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit.
--Shake to get rid of the extra sugar.
Makes about a pound.
**********************************************************
1) For Easter Sunday, Tryst in Arlington will be extending its Sunday brunch hours from 10am-3pm on Sunday, April 8, to offer diners a special two course, prix fixe brunch menu for $22 per person (tax and gratuity not included) . Guests will indulge in specialty items such as Lemon & Ricotta Pancakes, Breakfast Pizza (eggs, house-made sausage, herbed goat cheese & caramelized onions) and Croque Madame (country ham, Mornay, sunny side up egg & greens).
A children’s menu will be available a la carte. Reservations are required and can be made by calling 781-641-2227. Tryst will not be serving dinner that evening.
2) The Quinault Indian Reservation is over 200,000 acres of pristine productive conifer forest land that meets 23 miles of unspoiled Pacific coastline in Washington State. The people of the Quinault Indian Nation (QIN) continue to fish the same land their ancestors did centuries ago.
Beacon Hill Hotel & Bistro presents a special dish “Quinault Tribe Steelhead Trout with Wild Mushrooms, Orange Scented Beets and Pickled Saltwort ($27)” on its menu for a limited time. The Steelhead Trout comes directly from the Quinault Indian Nation (QIN).
“This particular fish is important for a few reasons. First and foremost, it is delicious and has a very limited season. Grabbing great ingredients as they become available, especially if it is just for a brief moment during the year, is important to us at the Beacon Hill Hotel & Bistro. Everyone can eat farmed salmon, cod and tuna almost any time they want. But, there is a lot more out there--like this particular trout. Sourcing the best ingredients during their limited peak, working directly with the Quinault Indian Nation, supporting their sustainable practices, and helping to also preserve an American tradition means a great deal to us,” said Josh Lewin, Executive Chef of Beacon Hill Hotel & Bistro.
“The entirety of this dish is ‘Pacific-Northwest’ in scope from the steelhead itself, to the foraged mushrooms and saltwort (seabeans); literally tasting as if the diner is standing on the river pulling the fish out and cooking it right there. It is a real ‘time and place’ dish,” said Chef Lewin.
This Quinault Tribe Steelhead Trout is available daily at the Beacon Hill Hotel & Bistro for dinner Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM while it is at its peak. It is anticipated to be pulled sometime in early-mid April.
Here is the Recipe (Yields Two Servings):
Ingredients:
(2) 7 ounce portions steelhead trout, skin removed
6 small beets, mixed colors
1/4 lb. seasonal wild mushrooms, cleaned
Vegetable stock
Duck fat or lard
Kosher salt, black pepper
3 oranges halves
Thyme and bay
Butter
Method
1. Place beets in a small baking dish with the oranges thyme and bay. Fill halfway with vegetable stock. Cover tightly and bake at 325 degrees until tender (Roughly 45 minutes). Peel beets right away, leave whole and set aside.
2. Heat a heavy skillet and add enough fat to lightly coat. Season the steelhead liberally with salt and pepper on both sides. When the pan is hot, sear the fish on the top side turning 90 degrees halfway through.
3. Carefully turn fish to the other side in the pan and discard the animal fat. Turn heat to low and add 3 tablespoons butter to the pan. Baste continuously with the butter until cooked to medium rare, about 5 minutes.
4. Meanwhile, add mushrooms to a sauté pan and add 4 ounces vegetable stock, salt and pepper. Cook over medium heat until the liquid is halfway reduced. Add 1 tablespoon butter and continue to cook until mushrooms are done and liquid has almost completely reduced. Check seasoning, plate and serve.
3) On Wednesday, April 25, from 7pm-9pm, Towne Stove and Spirits will “Go Green” by hosting an evening with Greg Stiemsma to benefit the Young Audiences of Massachusetts. This basketball prodigy and Boston newcomer will double up as a celebrity bartender for the night to further raise awareness of one of the state’s leading non-profits that focuses on providing students with access to quality art programs.
Sip, snack and shake it up with one of Boston’s newest favorite athletes in Towne Stove and Spirits’ luxurious Back Bay Room. Sports aficionados, philanthropists, socialites – and everyone in between – will be treated to complimentary wine and beer selections alongside hors d’oeuvres prepared by Culinary Director Lydia Shire. Stiemsma’s dedication to community causes is one that has graciously traveled with him from Wisconsin to Boston and Towne is proud to raise its glass to this unforgettable night-with-a-cause.
Cost: $50 donation to Young Audiences of Massachusetts (includes complimentary beer, wine and light hors d’oeuvres)
More Info: This event is ages 21+. To reserve tickets, please visit: E-Store Boston. For more information on the Young Audiences of Massachusetts, please visit: www.yamass.org.
4) On Tuesday, April 3, The Beehive presents a tribute to the innovative jazz genius Miles Davis with cuisine, libations and live entertainment. Join The Beehive for this celebration of an American icon as some of the most powerful and seasoned musicians in Boston honor the late-great Miles Davis with everything from bebop tunes to cool blues.
Miles Davis was an innovative composer and bandleader and is regarded as one of the most influential and respected figures in 20th century jazz. Along with his musical groups, Davis was at the forefront of major developments in the genre like bebop, cool jazz, hard bop, modal jazz and jazz fusion from the late 1940s to the early 1960s. His album “Kind of Blue” is the best-selling album in the history of jazz music and his work garnered him eight Grammy Awards, a Grammy Lifetime Achievement Award and three Grammy Hall of Fame Awards.
The spirit of Davis comes alive at 8pm as Phil Grenadier on trumpet, George Garzone on sax, Tim Ray on the keys, John Lockwood on bass and Luther Grey on drums take the stage to honor Davis in all of his musical incarnations with a powerful and breathtaking set until 12am. The night’s music will be complemented by the culinary contributions of Executive Chef Rebecca Newell from 5pm-2am.
5) Butter Café and Bakery, located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123.
When: Available March 23-April 8 (orders must be placed on or before 4/08/2012).
And here is the Recipe for Butter Café and Bakery Homemade Peeps
Ingredients:
3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
To Start:
--Prepare a 9 x 13 x 2 inch pan as follows....Cover the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt.
Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it like Michael Jackson for 10 to 15 minutes or until the mixture is really white (should be like the consistency of Fluff). Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove. Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit.
--Shake to get rid of the extra sugar.
Makes about a pound.
Friday, March 16, 2012
Friday Sips & Nibbles
I am back with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. There are lots of upcoming events so wanted to showcase some of the most interesting ones.
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1) The American Diabetes Association is planning an Alert Day on Tuesday, March 27. This one-day call to action asks people to determine their risk for developing Type 2 diabetes through the Diabetes Risk Test available on the Association’s Facebook page. Though you will find a Test on their site before March 27, it is updated and re-launched with a new, more accurate algorithm on March 27 so you should wait until then to take the test. As a bonus, for every Diabetes Risk Test taken, Boar’s Head will donate $5 to the American Diabetes Association starting on March 27 through April 27, 2012 up to $50,000.
Did you know:
· Diabetes affects nearly 26 million children and adults in the United States but a quarter of Americans who have type 2 diabetes don’t know they have it.
· An additional 79 million (or one in three) American adults, have prediabetes, which puts them at high risk for developing type 2 diabetes.
· Unfortunately, diagnosis often comes 7 to 10 years after the onset of the disease, after disabling and even deadly complications have had time to develop. Therefore, early diagnosis is critical to successful treatment and delaying or preventing some of its complications.
I was diagnosed with type 2 Diabetes last December, but have been able to keep it under control through diet and lifestyle changes. But that was partially due to an early diagnosis, before the disease had taken hold and caused significant problems. So please take this Diabetes Risk Test, and just maybe it will save your life.
2) Celebrate Easter, Sunday, April 8, with friends and family at The Fairmont Copley Plaza’s Oval Room with a brunch buffet, as well as a variety of children’s activities. Choose from an array of items that range from raw bar and charcuterie to soups and salads to caramelized onion and Gruyere quiche to Grand Marnier French toast. Action stations include made-to-order omelets and carving stations, each served with the appropriate accompaniments. The grand finale includes a dessert buffet, with treats for every sweet tooth, from fruit tarts and cheesecakes to chocolate mouse. The centerpiece of the dessert station will be a pineapple and bananas Foster action station. The buffet will be garnished with festive chocolate eggs, Easter bunnies and spring floral arrangements.
Easter Brunch will be served in the Oval Room on Sunday, April 8, from 11:30am. to 3pm. The brunch buffet is available for $79 for adults and $39 for children. Prices are inclusive of juice and coffee. Reservations are recommended. Please call (617) 267-5300.
3) Celebrate Easter, Sunday, April 8, from 11am-3pm, at Towne Stove and Spirits for an Easter brunch. In addition to serving their signature brunch menu, Culinary Director Lydia Shire and Executive Chef Mario Capone will also be dishing out exclusive specials. For their specialty entrée, dig into the Wood Roasted Leg of Lamb (crispy fried artichokes, ricotta & spring pea ravioli - $21). If a little more sugar is just what the doctor ordered, indulge in the Lemon & Poppy Seed Cheesecake (homemade strawberry preserve - $9).
These specialty items will join Towne brunch classics including: House-made Rum Smoked Salmon with Potato Pancakes (hot horseradish crema, beet chips - $12); Deep Fried Poached Egg on ‘Minute’ Skirt Steak (creamed spinach, curried croutons - $16); Cinnamon Fresh Toast (Lyles Golden Syrup, whipped marmalade butter - $11); Chicken & Waffles (grits, bacon, Tabasco - $14); ‘Kitchen Sink’ Bacon Sandwich (ripe tomatoes, Xtreme French fries); and Wood Grilled Pizzas (margherita - $16; crab, chive, ricotta - $19; sausage & pepperoni - $18).
For reservations, please call: 617-247-0400.
4) Fleming’s Prime Steakhouse & Wine Bar is pleased to celebrate Spring Break with a special “break” for its guests: the iconic combination of a tender Filet Mignon and a sweet North Atlantic Lobster Tail, plus a starter course and a side, all for only $34.95* for a limited time.
Now through April 7 at all Fleming’s locations, guests can start the Spring Break Celebration with their choice of the Wedge Salad with crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese or French Onion Soup baked with gruyere and parmesan cheeses. The filet mignon—Fleming’s leanest meat—and broiled lobster tail with drawn butter are accompanied by a choice of French Green Beans with shiitake mushrooms and porcini essence or Fleming’s Mashed Potatoes topped with blue cheese, parmesan-peppercorn or roasted garlic. The Spring Break Celebration is not on the regular menu and is available only upon request.
5) Chef Michael Leviton of Lumiere teams up with Rabbi Lev Ba’esh for a Seder dinner offered on two nights this Passover. Entitled “A Journey Toward Freedom in 4 Acts and 4 Courses,” the dinner event is a Passover of welcoming and inclusion for Jews, interfaith families and anyone who appreciates a good story, a good song and good food. The interactive four-course dinner will be served family-style with open seating to encourage people from all walks of life to sit together and celebrate Passover. The dinner also includes the traditional four questions regarding the story of Passover, as well as singing with a live band in between and during courses.
A Reform Rabbi, Lev Ba’esh is also the Interfaith Ambassador for Combined Jewish Philanthropies in Boston and the Director of the Resource Center for Jewish Clergy at InterfaithFamily.com. Lev can be found teaching courses on Jewish living and life cycles, and facilitating workshops on ‘Inclusion and Welcoming’ of unaffiliated Jews and interfaith families in Jewish life and community.
The four-course, locally and sustainably-inspired Seder dinner menu features:
--Matzoh Ball Soup (Vegetable and Chicken Options)
--House Smoked Line-Caught Chatham Haddock Salad (Carrots, Beets & Parsley, Horseradish-Mustard Vinaigrette)
--Aunt Sharon’s Haroset and Persian Haroset (Area Four Wood Oven Baked Matzoh)
--Roasted and Braised Misty Knoll Farm Chicken (Spring Vegetables and Potato & Spring-Dug Parsnip Gratin, Wild Mushroom Jus)
--Valrhona Manjari Flourless Chocolate Soufflé Cake (Coconut Sorbet, Toasted Coconut Meringues, Salted Caramel Sauce)
When: Friday and Saturday, April 6 and 7, at 6pm
Cost: $125/person (includes wine, tax & gratuity); children are ½ price
6) Make summer plans to attend the 4th Annual Vermont Cheesemakers’ Festival at Shelburne Farms on Sunday, July 22. There will be over 200 Vermont cheeses along with dozens of specialty foods, fine wines and locally-crafted beer. More than 40 Vermont cheesemakers will showcase their products at the festival,
sampling and selling hundreds of different cheeses. Artisan bread makers and small-batch chocolatiers are among the 20 specialty food producers that will join the cheesemakers, along with 20 Vermont wineries and breweries offering local and organic microbrews, ice wine, and award winning cold-climate wines.
“Cheesemaking in Vermont has grown from a cottage industry with a few well-known brands to a vital piece of our agricultural fabric,” said Rachel Schaal of the Vermont Cheese Council. “In fact, Vermont has the highest number of cheesemakers per capita. That, along with the fact that Vermont cheeses continually bring home the gold from national and international competitions, has earned us the reputation as the Napa Valley of cheese.”
Admission is $40 per person, or $50 with wine and beer tasting. Seminars are $45 per person and seating is limited. For additional information and ticket reservations please visit www.vtcheesefest.com or call FlynnTix at 802-86-FLYNN (802-863-5966). Early registration is strongly recommended as the Festival typically sells out well in advance.
I have attended this event several times and it is a very worthy event, with tons of fine food and drink samples. There is a limited amount of tickets so you really should order your tickets early, or you might find out it is already sold out. Who doesn't like cheese?
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1) The American Diabetes Association is planning an Alert Day on Tuesday, March 27. This one-day call to action asks people to determine their risk for developing Type 2 diabetes through the Diabetes Risk Test available on the Association’s Facebook page. Though you will find a Test on their site before March 27, it is updated and re-launched with a new, more accurate algorithm on March 27 so you should wait until then to take the test. As a bonus, for every Diabetes Risk Test taken, Boar’s Head will donate $5 to the American Diabetes Association starting on March 27 through April 27, 2012 up to $50,000.
Did you know:
· Diabetes affects nearly 26 million children and adults in the United States but a quarter of Americans who have type 2 diabetes don’t know they have it.
· An additional 79 million (or one in three) American adults, have prediabetes, which puts them at high risk for developing type 2 diabetes.
· Unfortunately, diagnosis often comes 7 to 10 years after the onset of the disease, after disabling and even deadly complications have had time to develop. Therefore, early diagnosis is critical to successful treatment and delaying or preventing some of its complications.
I was diagnosed with type 2 Diabetes last December, but have been able to keep it under control through diet and lifestyle changes. But that was partially due to an early diagnosis, before the disease had taken hold and caused significant problems. So please take this Diabetes Risk Test, and just maybe it will save your life.
2) Celebrate Easter, Sunday, April 8, with friends and family at The Fairmont Copley Plaza’s Oval Room with a brunch buffet, as well as a variety of children’s activities. Choose from an array of items that range from raw bar and charcuterie to soups and salads to caramelized onion and Gruyere quiche to Grand Marnier French toast. Action stations include made-to-order omelets and carving stations, each served with the appropriate accompaniments. The grand finale includes a dessert buffet, with treats for every sweet tooth, from fruit tarts and cheesecakes to chocolate mouse. The centerpiece of the dessert station will be a pineapple and bananas Foster action station. The buffet will be garnished with festive chocolate eggs, Easter bunnies and spring floral arrangements.
Easter Brunch will be served in the Oval Room on Sunday, April 8, from 11:30am. to 3pm. The brunch buffet is available for $79 for adults and $39 for children. Prices are inclusive of juice and coffee. Reservations are recommended. Please call (617) 267-5300.
3) Celebrate Easter, Sunday, April 8, from 11am-3pm, at Towne Stove and Spirits for an Easter brunch. In addition to serving their signature brunch menu, Culinary Director Lydia Shire and Executive Chef Mario Capone will also be dishing out exclusive specials. For their specialty entrée, dig into the Wood Roasted Leg of Lamb (crispy fried artichokes, ricotta & spring pea ravioli - $21). If a little more sugar is just what the doctor ordered, indulge in the Lemon & Poppy Seed Cheesecake (homemade strawberry preserve - $9).
These specialty items will join Towne brunch classics including: House-made Rum Smoked Salmon with Potato Pancakes (hot horseradish crema, beet chips - $12); Deep Fried Poached Egg on ‘Minute’ Skirt Steak (creamed spinach, curried croutons - $16); Cinnamon Fresh Toast (Lyles Golden Syrup, whipped marmalade butter - $11); Chicken & Waffles (grits, bacon, Tabasco - $14); ‘Kitchen Sink’ Bacon Sandwich (ripe tomatoes, Xtreme French fries); and Wood Grilled Pizzas (margherita - $16; crab, chive, ricotta - $19; sausage & pepperoni - $18).
For reservations, please call: 617-247-0400.
4) Fleming’s Prime Steakhouse & Wine Bar is pleased to celebrate Spring Break with a special “break” for its guests: the iconic combination of a tender Filet Mignon and a sweet North Atlantic Lobster Tail, plus a starter course and a side, all for only $34.95* for a limited time.
Now through April 7 at all Fleming’s locations, guests can start the Spring Break Celebration with their choice of the Wedge Salad with crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese or French Onion Soup baked with gruyere and parmesan cheeses. The filet mignon—Fleming’s leanest meat—and broiled lobster tail with drawn butter are accompanied by a choice of French Green Beans with shiitake mushrooms and porcini essence or Fleming’s Mashed Potatoes topped with blue cheese, parmesan-peppercorn or roasted garlic. The Spring Break Celebration is not on the regular menu and is available only upon request.
5) Chef Michael Leviton of Lumiere teams up with Rabbi Lev Ba’esh for a Seder dinner offered on two nights this Passover. Entitled “A Journey Toward Freedom in 4 Acts and 4 Courses,” the dinner event is a Passover of welcoming and inclusion for Jews, interfaith families and anyone who appreciates a good story, a good song and good food. The interactive four-course dinner will be served family-style with open seating to encourage people from all walks of life to sit together and celebrate Passover. The dinner also includes the traditional four questions regarding the story of Passover, as well as singing with a live band in between and during courses.
A Reform Rabbi, Lev Ba’esh is also the Interfaith Ambassador for Combined Jewish Philanthropies in Boston and the Director of the Resource Center for Jewish Clergy at InterfaithFamily.com. Lev can be found teaching courses on Jewish living and life cycles, and facilitating workshops on ‘Inclusion and Welcoming’ of unaffiliated Jews and interfaith families in Jewish life and community.
The four-course, locally and sustainably-inspired Seder dinner menu features:
--Matzoh Ball Soup (Vegetable and Chicken Options)
--House Smoked Line-Caught Chatham Haddock Salad (Carrots, Beets & Parsley, Horseradish-Mustard Vinaigrette)
--Aunt Sharon’s Haroset and Persian Haroset (Area Four Wood Oven Baked Matzoh)
--Roasted and Braised Misty Knoll Farm Chicken (Spring Vegetables and Potato & Spring-Dug Parsnip Gratin, Wild Mushroom Jus)
--Valrhona Manjari Flourless Chocolate Soufflé Cake (Coconut Sorbet, Toasted Coconut Meringues, Salted Caramel Sauce)
When: Friday and Saturday, April 6 and 7, at 6pm
Cost: $125/person (includes wine, tax & gratuity); children are ½ price
6) Make summer plans to attend the 4th Annual Vermont Cheesemakers’ Festival at Shelburne Farms on Sunday, July 22. There will be over 200 Vermont cheeses along with dozens of specialty foods, fine wines and locally-crafted beer. More than 40 Vermont cheesemakers will showcase their products at the festival,
sampling and selling hundreds of different cheeses. Artisan bread makers and small-batch chocolatiers are among the 20 specialty food producers that will join the cheesemakers, along with 20 Vermont wineries and breweries offering local and organic microbrews, ice wine, and award winning cold-climate wines.
“Cheesemaking in Vermont has grown from a cottage industry with a few well-known brands to a vital piece of our agricultural fabric,” said Rachel Schaal of the Vermont Cheese Council. “In fact, Vermont has the highest number of cheesemakers per capita. That, along with the fact that Vermont cheeses continually bring home the gold from national and international competitions, has earned us the reputation as the Napa Valley of cheese.”
Admission is $40 per person, or $50 with wine and beer tasting. Seminars are $45 per person and seating is limited. For additional information and ticket reservations please visit www.vtcheesefest.com or call FlynnTix at 802-86-FLYNN (802-863-5966). Early registration is strongly recommended as the Festival typically sells out well in advance.
I have attended this event several times and it is a very worthy event, with tons of fine food and drink samples. There is a limited amount of tickets so you really should order your tickets early, or you might find out it is already sold out. Who doesn't like cheese?
Thursday, March 8, 2012
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) In celebration of Easter Sunday on April 8th, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch. From 10:30am-4pm, diners can indulge in springtime fare and the prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.
Menu:
--Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
--Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
--Rohan Duck Rillettes with Traditional Accompaniments
--Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
--Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
--Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
--Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
--Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
--Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
--Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
--Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
--Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
--Selection from our Dessert Cart
2) On March 27, at 6:30pm, Legal Sea Foods will “trick” out Park Square’s wine cellar with their next Legal Holiday: April Fools’ Day. For those looking to celebrate the occasion a bit early this year, Legal Sea Foods will serve up three-courses of unique beverages and fun hors d’oeuvres in this “Expect the Unexpected” themed menu:
First Course
White Shrimp Tamal with roasted corn relish & salsa tatemada
Domaine du Viking “Tendre” Vouvray, Loire Valley, 2009
Second Course
Pan Seared Native Striped Bass with cilantro rice au gratin & green pepper cream sauce
Ken Forrester “Petit” Pinotage, Western Cape, 2010
Third Course
Pastel Tres Leches with café de hoya caramel sauce
Petite Mexican Coffee
Cost: $35 per person (includes tax and gratuity)
Reservation required by calling: 617-530-9392
3) Tamo Bar in the Seaport Hotel is gearing up for St. Patrick's Day with some distinctively Irish cocktails and authentic dishes from the Emerald Isle. All are welcome to join in on the fun from March 14 through St. Patrick’s Day, Saturday, March 17. The Irish classics are available at both Tamo lounge and Aura restaurant.
St. Patrick’s Day Cocktails
Shannon Cider (Tullamore Dew Whiskey, Magners Cider, Simple Syrup, Fresh Lime Juice, Muddled Mint, Poured over ice) $10
Guinness Float (Guinness, Vanilla Ice Cream, Baileys Float) $12
Galway Bay (Jameson Irish Whiskey, Calvados, Fresh Lime Juice, Grenadine, Shaken and served straight up) $10
St. Patrick’s Day Menu
Shepards Pie (A Rich Dish of Stewed Lamb Topped with Mashed Potatoes. Served with a small green side salad) $24
Corned Beef and Cabbage (Our version of a classic dish) $22
Pan Roasted Hake (Colcannon, Baby Carrots, Whole Grain Mustard Beurre Blanc) $24
4) AKA Bistro, located in Lincoln, is one of my favorite suburban restaurants and their early spring menu will be highlighting sashimi. AKA Bistro chef /owner Chris Chung’'s reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open Uni Sashimi Bar. Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. In 2010, Chung and business partner Christian Touche (Clio's 15 year GM) broke from Clio, with Oringer’s blessing, and headed out to Lincoln to open AKA Bistro.
Chris Chung’s early spring menu includes:
--Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari
--Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron
--Bronzini with pickled burdock root, hot sesame oil and cilantro
--Sea Bream Sashimi with Shanghai style cabbage and shiso granite’
--Striped Bass Sashimi with mango kosho, umeboshi and red shiso
--Kumomoto Oyster with Barberry tapioca and ponzu
--Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes
--Kobe Beef Dumplings with Sukiyaki consommé
--Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos
--Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake
--Scottish Salmon Sashimi with Hakka soy bean vinaigrette
More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)
5) On Friday, March 16 and Saturday, March 17, Blue on Highland will go green with a special Saint Patrick’s Day menu celebrating the luck of the Irish. Guests are invited to indulge in Irish beef stew ($14), fish & chips with malt vinegar ($16) and grilled rib eye steak with Jameson whiskey butter and colcannon ($28). Diners can top off their festive fare with Blue’s mint chocolate cupcakes ($8) for dessert.
Irish or not, Blue’s Celtic-inspired cocktails will get everyone in a celebratory mood with specials such as the Irish Buck, Bushmills whiskey with ginger beer and fresh lime ($11), St. Germain green cooler ($11), traditional Irish Coffee ($8.50) or Harpoon IPA (yes, it will be dyed green, $6). All food specials will be available for lunch, dinner and takeout on both Friday and Saturday, so head to Blue on Highland and go green this St. Patrick’s Day.
Reservations are recommended. Please RSVP at 781-444-7001.
6) Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar serves a three course sit-down menu with a focus on deliciously traditional dishes. Brunch hours on April 8, Easter Sunday, are 11:30am-3pm. The prix fixe menu is $34.95 per person with a children’s version available for $16.95. Fleming’s traditional a la carte menu will also be available.
“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”
For the Benedict, tender filet mignon is cooked to order, topped with impeccably poached eggs, then crowned with buttery béarnaise sauce tasting of fresh lemon, shallots, and tarragon. Fleming’s New Orleans-Style French Toast is made from thick slices of rich brioche bread soaked in Grand Marnier-flavored cinnamon batter, then cooked in butter until crisp and golden brown on the outside with a velvety interior. A generous dollop of housemade chantilly cream and fresh berries make for a decadent topping. Shrimp or Filet Frittata and a Steakhouse Filet Mignon Cobb Salad round out the main course offerings. Guests start with Fleming’s signature Wedge Salad or a Fresh Fruit Medley, and desserts include a choice of Crème Brûlée, White Chocolate Bread Pudding or Walnut Turtle Pie.
The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.
A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.
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1) In celebration of Easter Sunday on April 8th, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch. From 10:30am-4pm, diners can indulge in springtime fare and the prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.
Menu:
--Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
--Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
--Rohan Duck Rillettes with Traditional Accompaniments
--Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
--Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
--Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
--Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
--Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
--Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
--Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
--Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
--Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
--Selection from our Dessert Cart
2) On March 27, at 6:30pm, Legal Sea Foods will “trick” out Park Square’s wine cellar with their next Legal Holiday: April Fools’ Day. For those looking to celebrate the occasion a bit early this year, Legal Sea Foods will serve up three-courses of unique beverages and fun hors d’oeuvres in this “Expect the Unexpected” themed menu:
First Course
White Shrimp Tamal with roasted corn relish & salsa tatemada
Domaine du Viking “Tendre” Vouvray, Loire Valley, 2009
Second Course
Pan Seared Native Striped Bass with cilantro rice au gratin & green pepper cream sauce
Ken Forrester “Petit” Pinotage, Western Cape, 2010
Third Course
Pastel Tres Leches with café de hoya caramel sauce
Petite Mexican Coffee
Cost: $35 per person (includes tax and gratuity)
Reservation required by calling: 617-530-9392
3) Tamo Bar in the Seaport Hotel is gearing up for St. Patrick's Day with some distinctively Irish cocktails and authentic dishes from the Emerald Isle. All are welcome to join in on the fun from March 14 through St. Patrick’s Day, Saturday, March 17. The Irish classics are available at both Tamo lounge and Aura restaurant.
St. Patrick’s Day Cocktails
Shannon Cider (Tullamore Dew Whiskey, Magners Cider, Simple Syrup, Fresh Lime Juice, Muddled Mint, Poured over ice) $10
Guinness Float (Guinness, Vanilla Ice Cream, Baileys Float) $12
Galway Bay (Jameson Irish Whiskey, Calvados, Fresh Lime Juice, Grenadine, Shaken and served straight up) $10
St. Patrick’s Day Menu
Shepards Pie (A Rich Dish of Stewed Lamb Topped with Mashed Potatoes. Served with a small green side salad) $24
Corned Beef and Cabbage (Our version of a classic dish) $22
Pan Roasted Hake (Colcannon, Baby Carrots, Whole Grain Mustard Beurre Blanc) $24
4) AKA Bistro, located in Lincoln, is one of my favorite suburban restaurants and their early spring menu will be highlighting sashimi. AKA Bistro chef /owner Chris Chung’'s reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open Uni Sashimi Bar. Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. In 2010, Chung and business partner Christian Touche (Clio's 15 year GM) broke from Clio, with Oringer’s blessing, and headed out to Lincoln to open AKA Bistro.
Chris Chung’s early spring menu includes:
--Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari
--Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron
--Bronzini with pickled burdock root, hot sesame oil and cilantro
--Sea Bream Sashimi with Shanghai style cabbage and shiso granite’
--Striped Bass Sashimi with mango kosho, umeboshi and red shiso
--Kumomoto Oyster with Barberry tapioca and ponzu
--Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes
--Kobe Beef Dumplings with Sukiyaki consommé
--Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos
--Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake
--Scottish Salmon Sashimi with Hakka soy bean vinaigrette
More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)
5) On Friday, March 16 and Saturday, March 17, Blue on Highland will go green with a special Saint Patrick’s Day menu celebrating the luck of the Irish. Guests are invited to indulge in Irish beef stew ($14), fish & chips with malt vinegar ($16) and grilled rib eye steak with Jameson whiskey butter and colcannon ($28). Diners can top off their festive fare with Blue’s mint chocolate cupcakes ($8) for dessert.
Irish or not, Blue’s Celtic-inspired cocktails will get everyone in a celebratory mood with specials such as the Irish Buck, Bushmills whiskey with ginger beer and fresh lime ($11), St. Germain green cooler ($11), traditional Irish Coffee ($8.50) or Harpoon IPA (yes, it will be dyed green, $6). All food specials will be available for lunch, dinner and takeout on both Friday and Saturday, so head to Blue on Highland and go green this St. Patrick’s Day.
Reservations are recommended. Please RSVP at 781-444-7001.
6) Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar serves a three course sit-down menu with a focus on deliciously traditional dishes. Brunch hours on April 8, Easter Sunday, are 11:30am-3pm. The prix fixe menu is $34.95 per person with a children’s version available for $16.95. Fleming’s traditional a la carte menu will also be available.
“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”
For the Benedict, tender filet mignon is cooked to order, topped with impeccably poached eggs, then crowned with buttery béarnaise sauce tasting of fresh lemon, shallots, and tarragon. Fleming’s New Orleans-Style French Toast is made from thick slices of rich brioche bread soaked in Grand Marnier-flavored cinnamon batter, then cooked in butter until crisp and golden brown on the outside with a velvety interior. A generous dollop of housemade chantilly cream and fresh berries make for a decadent topping. Shrimp or Filet Frittata and a Steakhouse Filet Mignon Cobb Salad round out the main course offerings. Guests start with Fleming’s signature Wedge Salad or a Fresh Fruit Medley, and desserts include a choice of Crème Brûlée, White Chocolate Bread Pudding or Walnut Turtle Pie.
The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.
A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.
Friday, April 15, 2011
Friday Sips & Nibbles
I am back again with a special Friday of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) In a few weeks, chef-owner Jeff Fournier of 51 Lincoln restaurant in the Newton Highlands, will climb a ladder, fill a basket with fresh greens, herbs, tomatoes and berries, lower it to his kitchen door on a pulley, and keep on cooking. With advice from experts at Boston’s last working farm (Allendale Farm), Jeff will soon be fulfilling his locavore fantasies. Growing produce steps away from the kitchen means peak freshness, savings, and no carbon footprint. Irrigated beds and a shade trellis for the 1,800 sq ft roof garden is under construction, and Jeff is hoping that his budget can support a small greenhouse for seedlings.
51 Lincoln also has begun serving weekday lunch, from 11:30am-2pm on Monday to Friday. Salads (3), sandwiches (5), pastas (4) and entrees like Roast Pork Tacos and Salmon over Quinoa are priced from $7 to $16.
During the month of May, they will offer 26 different recipes for soft shell crab during 26 nights of dinners (closed Sundays). You'll find dishes ranging from Cajun (on a Po’ Boy with BBQ Collards) to Chinese (tempura’d with sticky rice and mirin braised bok choy) to Calabrian (fra diavolo with homemade tagliatelle). Market prices.
2) 62 Restaurant & Wine Bar does not usually serve brunch but once a year Chef Antonio Bettencourt opens for brunch in honor of his first inspiration to enter the culinary arts, his mother. The special brunch is served à la carte with three courses to choose from. Guests can enjoy Chef Bettencourt’s take on brunch classics such as: Eggs Benedict with poached eggs, pancetta, brioche and hollandaise ($15.00) and Brioche French Toast with house-made brioche and vanilla roasted apples ($13.00). Diners can also make a distinct departure from the brunch norm and dine on delights such as: Hache featuring wild mushrooms, potatoes, pancetta and black truffle with poached eggs & brioche ($14.00) or Sformato with Parmigiano, haricots verts, roasted hazelnut vinaigrette & baby field greens ($9.00).
Pair your selections with from-scratch cocktails from 62’s Mixologist Jeremy Bogert featuring items such as: Nectar of the Gods made with Prosecco, fresh mint and lime, the 62 Sangria made with seasonal fresh fruit, or enjoy an Elderflower Mimosa or a classic Kir Royale all for $10.00 each.
Mother’s Day Brunch will be served on Sunday, May 8th, from 11am-3pm, reservations are required and can be made by calling 978-744-0062. The restaurant will also be open for dinner on Mother’s Day from 5pm-9pm with Cocktails until 10pm.
3) The Beehive in Boston’s South End calls you south of the border on Thursday, May 5th, as they celebrate Cinco de Mayo with their annual event featuring live music and food & cocktail specials. Kick the night off with dinner as you listen to exciting Jazz-infused Mexican music by Aquas-Aquas with Rafael Alcala. Keep the night going with a special performance by a nine piece Mariachi band, Mariachi International from 10pm-2am. Mexican appetizers, entrées, desserts and cocktail specials will be served all night.
Appetizer:
Fresh Guacamole, Charred Tomatillos, Corn Chips $11
Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
Mexican Chocolate Coconut Flan $8
Cocktails:
Classic Patron Margarita $10.50
Patron Strawberry Margarita $10.50
Patron Red Sangria Mexicana $10.50
The Beehive is open from 5pm-2am. There is no cover charge and dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!
4) Butter Café and Bakery located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123. This special is available now until April 23rd (orders must be placed on or before 4/23/2011).
Recipe: Butter Café and Bakery Homemade Peeps (Makes about a pound)
Ingredients:3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
Directions:
--Prepare a 9 x 13 x 2 inch pan by covering the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt. Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it for 10 to 15 minutes or until the mixture is really white. Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove.
--Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit. Shake to get rid of the extra sugar.
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1) In a few weeks, chef-owner Jeff Fournier of 51 Lincoln restaurant in the Newton Highlands, will climb a ladder, fill a basket with fresh greens, herbs, tomatoes and berries, lower it to his kitchen door on a pulley, and keep on cooking. With advice from experts at Boston’s last working farm (Allendale Farm), Jeff will soon be fulfilling his locavore fantasies. Growing produce steps away from the kitchen means peak freshness, savings, and no carbon footprint. Irrigated beds and a shade trellis for the 1,800 sq ft roof garden is under construction, and Jeff is hoping that his budget can support a small greenhouse for seedlings.
51 Lincoln also has begun serving weekday lunch, from 11:30am-2pm on Monday to Friday. Salads (3), sandwiches (5), pastas (4) and entrees like Roast Pork Tacos and Salmon over Quinoa are priced from $7 to $16.
During the month of May, they will offer 26 different recipes for soft shell crab during 26 nights of dinners (closed Sundays). You'll find dishes ranging from Cajun (on a Po’ Boy with BBQ Collards) to Chinese (tempura’d with sticky rice and mirin braised bok choy) to Calabrian (fra diavolo with homemade tagliatelle). Market prices.
2) 62 Restaurant & Wine Bar does not usually serve brunch but once a year Chef Antonio Bettencourt opens for brunch in honor of his first inspiration to enter the culinary arts, his mother. The special brunch is served à la carte with three courses to choose from. Guests can enjoy Chef Bettencourt’s take on brunch classics such as: Eggs Benedict with poached eggs, pancetta, brioche and hollandaise ($15.00) and Brioche French Toast with house-made brioche and vanilla roasted apples ($13.00). Diners can also make a distinct departure from the brunch norm and dine on delights such as: Hache featuring wild mushrooms, potatoes, pancetta and black truffle with poached eggs & brioche ($14.00) or Sformato with Parmigiano, haricots verts, roasted hazelnut vinaigrette & baby field greens ($9.00).
Pair your selections with from-scratch cocktails from 62’s Mixologist Jeremy Bogert featuring items such as: Nectar of the Gods made with Prosecco, fresh mint and lime, the 62 Sangria made with seasonal fresh fruit, or enjoy an Elderflower Mimosa or a classic Kir Royale all for $10.00 each.
Mother’s Day Brunch will be served on Sunday, May 8th, from 11am-3pm, reservations are required and can be made by calling 978-744-0062. The restaurant will also be open for dinner on Mother’s Day from 5pm-9pm with Cocktails until 10pm.
3) The Beehive in Boston’s South End calls you south of the border on Thursday, May 5th, as they celebrate Cinco de Mayo with their annual event featuring live music and food & cocktail specials. Kick the night off with dinner as you listen to exciting Jazz-infused Mexican music by Aquas-Aquas with Rafael Alcala. Keep the night going with a special performance by a nine piece Mariachi band, Mariachi International from 10pm-2am. Mexican appetizers, entrées, desserts and cocktail specials will be served all night.
Appetizer:
Fresh Guacamole, Charred Tomatillos, Corn Chips $11
Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
Mexican Chocolate Coconut Flan $8
Cocktails:
Classic Patron Margarita $10.50
Patron Strawberry Margarita $10.50
Patron Red Sangria Mexicana $10.50
The Beehive is open from 5pm-2am. There is no cover charge and dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!
4) Butter Café and Bakery located in Walpole, will be celebrating Easter this year by giving its customers a free order of homemade marshmallow peeps with every order placed for the upcoming holiday. Customers merely need to mention that they’d like their free peeps when placing their custom order by calling 508-668-2123. This special is available now until April 23rd (orders must be placed on or before 4/23/2011).
Recipe: Butter Café and Bakery Homemade Peeps (Makes about a pound)
Ingredients:3/4 cup light corn syrup
1 cup cold water
3 envelopes plain gelatin
2 cups granulated sugar
2 teaspoons vanilla extract
Pinch of Salt
Colored Granulated Sugar
Directions:
--Prepare a 9 x 13 x 2 inch pan by covering the pan lightly with shortening.
--Place a half a cup of cold water in a bowl and sprinkle the gelatin over the surface of the water and reserve.
--Put the corn syrup, sugar, salt and a half cup of water in a heavy medium size pan on low heat. Stir mixture until the sugar is dissolved and it starts to bubble.
--Cover it for about 3 to 4 minutes to make sure that the sugar crystals on the sides of the saucepan melt. Uncover and turn up the heat to medium high heat and insert a candy thermometer into the mixture.
--Boil the syrup without stirring. When the temperature reaches 240 degrees take off the heat.
--Pour the syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat it for 10 to 15 minutes or until the mixture is really white. Now add the Vanilla.
--Pour the mixture into the pan and smooth it out. Let it sit at room temperature uncovered overnight.
--The next day, sift the colored granulated sugar onto a cutting board and turn the pan over in order to remove you’re soon to be Peeps. Tap the stiffened Marshmallow out of the pan and remove.
--Use your favorite “animal –like” cookie cutter and shape your peeps. Dip the cut sides of each strip into sugar to coat then cut each little bit. Shake to get rid of the extra sugar.
Thursday, March 25, 2010
The Beehive: Easter
For Easter this year, why not stop by The Beehive for Easter Brunch. Plus, your childre can meet the Easter Bunny!.Doors open from 10am-4pm for The Beehive’s Easter Jazz Brunch. Featuring live music and comfort-cuisine classics by Executive Chef Rebecca Newell like, Thick-cut French Toast - served with Chantilly cream and maple syrup ($12) and The Beehive’s acclaimed Eggs Shakshuka - Sunnyside eggs baked “North African Style” with tomato sauce and polenta ($12). Pair your selections with one of The Beehive’s signature cocktails or enjoy the mimosa of your choosing with one of the most extensive champagne lists in New England.
Made for kids of all ages, parents will delight as their children participate in The Beehive’s yearly Easter egg hunt and a special visit from the Easter Bunny himself!
If you choose to sleep in, The Beehive still has you covered. Enjoy Easter dinner starting at 5pm with food & cocktails and a special live performance by “This is Boston Soul” at 8pm.
For reservations please call 617-423-0069 or visit beehiveboston.com.
Monday, March 22, 2010
Beacon Hill Bistro: Easter Brunch
In celebration of Easter Sunday, the Beacon Hill Hotel & Bistro will be offering a special Easter Brunch featuring the culinary styling of Executive Chef Jason Bond. Served Sunday, April 4 from 10am-3pm, the menu will feature choices from the following menu:Menu:
Spring Parsnip Soup with Savory Ricotta Dumplings
Asparagus Salad: Poached Farm Egg, Guanciale and Rock Shrimp Vinaigrette
Country Pâté of Local Tamworth Pork: Sémillon Gelée, Pickled Crabapple Purée, Petit Greens
Fresh and Dried Fruit Bowl: Whole Milk Yogurt, Bee Pollen and Honey Tuille
Boston Bibb Salad: Poached Asian Pear, Goat Cheese, Fine Herbs
* * *
Poached Eggs over House-Cured Salmon and Toasted Brioche with Chive Hollandaise, Fingerling Potatoes, and Baby Greens
Farm Egg Omelet: Fine Herbs with Chèvre, Fingerling Potatoes, and Baby Greens
Cinnamon Brioche French Toast: Sweet Pickled Cranberry and Walnut Confiture, Spiced Crème Fraîche
Roasted Turkey Breast and Thigh: Sage Roasted Squash, Farm House Style Green Beans
Wild Columbia River Salmon: Leeks Vinaigrette, Rhode Island Mussels, Dill Wax Beans
Lentil and Farro Burger: Radish and Pea Green Salad, Spiced Yogurt, Red Pepper and Feta
Slow Roasted Lamb Saddle: Slow Cooked San Marzano Tomatoes, Mint Vinaigrette
* * *
Fromage Blanc Panna Cotta with Cassis Jam and Thyme Syrup
Selection of Fresh Tarts and Pastries
Cost: $38 per person, and a gratuity of 20% will be automatically added to your bill.
Reservations for The Beacon Hill Bistro’s Easter Brunch are highly recommended and can be made by calling 617-723-7575.
Saturday, March 20, 2010
Two More Easter Options
BOKX 109 American Prime
399 Grove Street
Newton, MA
Phone: 617-454-3399
From 11:00am-3:00pm
($45 per adult; $15 per child under the age of 10)
BOKX 109 will feature a brunch buffet with three distinct stations, meticulously crafted by Executive Chef Percoco. Some items from the Cold/Salad section include: Roasted Beets; Ice Bokx of Native Crab Claws, Poached Shrimp, Mussels; and Oysters; Pastrami Smoked Salmon with Assorted Bagels, Spreads and Breads; and, Fresh Fruit Parfiats. Choices from the Chefs Table include: Lobster Bisque; Cheesy Egg Scramble with Crispy Potato; Buttermilk Pancakes with Caramelized Banana Compote; Passion Fruit Infused Loin of Kurobuta Pork with Creamy Savoy Cabbage; Goat Cheese Stuffed Breast of Statler Chicken; Wood Grilled Swordfish with Sweet Potato Gnocchi and Brussel Sprouts; Red Wine Braised Brandt Beef Shortrib with Celery and Black Truffle Risotto. For the Finale options, guests will enjoy Assorted Truffles, Blondies, Petit Fours and Mini Tarts.
Davio’s Northern Italian Steakhouse
75 Arlington Street
Boston, MA
Phone: 617-357-4810
From 12pm-8:00pm
(Specials available at various prices)
Davio’s will have “Buona Pasqua” specials in addition to serving their regular menu. Davio’s specials include: Zuppa di Pasta e Fagioli – pasta, white bean, escarole soup ($8); Ravioli di Piselli – pea ricotta ravioli, grape tomato, garlic, lemon zest, pea tendrils ($27); Merluzzo in Umido – oven roasted cod, laughing bird shrimp, Swiss chard risotto($35); and, Agnello Arrosto – rack of lamb with roasted garlic mashed potatoes, minted lamb jus and haricot vert ($29).
399 Grove Street
Newton, MA
Phone: 617-454-3399
From 11:00am-3:00pm
($45 per adult; $15 per child under the age of 10)
BOKX 109 will feature a brunch buffet with three distinct stations, meticulously crafted by Executive Chef Percoco. Some items from the Cold/Salad section include: Roasted Beets; Ice Bokx of Native Crab Claws, Poached Shrimp, Mussels; and Oysters; Pastrami Smoked Salmon with Assorted Bagels, Spreads and Breads; and, Fresh Fruit Parfiats. Choices from the Chefs Table include: Lobster Bisque; Cheesy Egg Scramble with Crispy Potato; Buttermilk Pancakes with Caramelized Banana Compote; Passion Fruit Infused Loin of Kurobuta Pork with Creamy Savoy Cabbage; Goat Cheese Stuffed Breast of Statler Chicken; Wood Grilled Swordfish with Sweet Potato Gnocchi and Brussel Sprouts; Red Wine Braised Brandt Beef Shortrib with Celery and Black Truffle Risotto. For the Finale options, guests will enjoy Assorted Truffles, Blondies, Petit Fours and Mini Tarts.
Davio’s Northern Italian Steakhouse
75 Arlington Street
Boston, MA
Phone: 617-357-4810
From 12pm-8:00pm
(Specials available at various prices)
Davio’s will have “Buona Pasqua” specials in addition to serving their regular menu. Davio’s specials include: Zuppa di Pasta e Fagioli – pasta, white bean, escarole soup ($8); Ravioli di Piselli – pea ricotta ravioli, grape tomato, garlic, lemon zest, pea tendrils ($27); Merluzzo in Umido – oven roasted cod, laughing bird shrimp, Swiss chard risotto($35); and, Agnello Arrosto – rack of lamb with roasted garlic mashed potatoes, minted lamb jus and haricot vert ($29).
Friday, March 19, 2010
Burtons Grill: Easter
Why not make Easter Brunch reservations at Burtons Grill, located in the Fenway District in Boston, MA? Enjoy “brunching” on signature dishes and classics such as, Crab Cakes Benedict - Two gently poached eggs placed atop of lump crab cakes and English Muffins topped with a lemon hollandaise sauce, served with seasonal fruit and herb roasted home fries ($14.95), or how about the Burtons Grill Short Stack - Three light fluffy pancakes topped with a fruit compote and your choice of Applewood smoked bacon or sausage ($9.95).Don’t stop there…have you heard about Burtons Grill new Brunch Beverage Cart? What’s better than a Bloody Mary, Bellini or Mimosa in the morning? - How about having it prepared table-side from scratch? Choose you own juices, mixers and garnishes, sit back and relax knowing that there are no dishes to clean and you all came in separate cars.
But wait, there’s more! Each table that dines at Burtons Grill on Easter Sunday will receive a special Easter Egg at the end of their meal. What surprises lay inside each pastel presentation? You will get great reasons to come back to Burtons another time such as: a free dinner for two, free appetizers, beverages and much, much more. Every egg is a winner and so are you if you choose Burtons Grill Boston for Easter Brunch!
Burtons Grill Easter Brunch will be served Sunday, April 4 from 11am-3pm. No worries, we’ll have you home in enough time to catch the first pitch of the Red Sox opener or if you’re attending the game you’re in walking distance!
Reservations can be made by calling (617) 236-2236 or logging on to Burtonsgrill.com
Saturday, March 13, 2010
Easter Dinner Options
Here are some restaurant options for your Easter celebrations.
Aura at Seaport Hotel
One Seaport Lane
Boston, MA
Phone: 617-385-4300
From 10:30am-3:00pm, ($48 per adult; $12 per child; children under 2 free)
Chef Rachel Klein will whip up an Easter Brunch Buffet this year. Children will also be able to enjoy an Easter Egg Hunt in the lobby adjacent to Aura. Brunch items include, but is not limited to: Crab Cake Benedict; Ricotta Blintzes; assorted fruit Pancakes; Chicken-Apple Sausage; Irish Steel Oats; Carrot-Ginger Soup; cheese and bacon Quiche; Strudel; Poached Salmon; Roasted Turbot; Shrimp Cocktail; Beef Tenderloin; Honey Glazed Ham; Leg of Lamb; Scallop Potato; Green Bean Almondine. Guests will also enjoy a lavish dessert buffet by pastry chef Karen Hodsdon with items like: Bread Pudding; Assortment of Cheesecakes; Butterscotch Pudding; Assorted Cookies; and, Chocolate Parfait.
dante
40 Edwin H Land Blvd.
Cambridge, MA
Phone: 617-497-4200
From 11am-4:00pm, ($50 per person)
Restaurant dante will feature a 3-course prix fixe menu featuring closely guarded family recipes passed down to Chef Dante by his Nonna. The menu includes classics like: Pizza Chiena, Agnello (lamb prepared a variety of ways), and Pastiera (Neapolitan Easter pie). Restaurant dante will also offer a menu of Special Easter Cocktails.
Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street,
Boston, MA
Phone: 617-292-0808
Easter Sunday Brunch: 11:30am-3:00pm, ($29.95 per person)
Fleming’s has a special brunch menu and their regular menu will also be available throughout the day and evening, (until 9pm). Fleming’s Easter Sunday Brunch menu includes your choice of one item from each of the three courses:
STARTERS
Fresh Fruit Salad
Wedge Salad
Smoked Salmon
ENTREES
Filet Benedict on buttermilk biscuits with hash brown potatoes and green beans
Berry Stuffed French Toast with Turkey Sage Sausage
Beef Tenderloin and Vegetable Frittata with hash brown potatoes and green beans
Lump Crab, Asparagus, and Swiss Cheese Frittata with hash brown potatoes and green beans
Smoked Pork Chop with hash brown potatoes and green beans
DESSERTS
Walnut Turtle Pie
Crème Brulee
Stanhope Grille at The Back Bay Hotel
350 Stuart Street
Boston, MA
Phone: 617-266-7200
Easter Weekend Chef’s Tasting Menu - Saturday & Sunday: 5:30pm – 10:00pm
Executive Chef Raymond Southern has expertly created an exclusive Chef’s Tasting Menu available for dinner on Easter weekend only. Chef Southern’s five-plus-course tasting menu will be served as follows:
easter egg amuse: savory trio of cooked egg treats
roasted baby red romaine salad: micro beet tops, extra virgin olive oil and aged balsamic,
tempura goat cheese
halibut cheeks: poached in tomato, rosemary and garlic laced olive oil, minted fava mash, spring pea shoots, and young purple carrot jus
granita: spring white peach “bellini” style
iron pan roasted lamb saddle: petit sirah pan sauce, grape tomato and garlic jam, braised easter egg radish, parsnip soufflé
spring harvest raspberry bread pudding: lemon curd custard cream, berry muscat compote
chocolate egg: aroa fine chocolates, boston
Aura at Seaport Hotel
One Seaport Lane
Boston, MA
Phone: 617-385-4300
From 10:30am-3:00pm, ($48 per adult; $12 per child; children under 2 free)
Chef Rachel Klein will whip up an Easter Brunch Buffet this year. Children will also be able to enjoy an Easter Egg Hunt in the lobby adjacent to Aura. Brunch items include, but is not limited to: Crab Cake Benedict; Ricotta Blintzes; assorted fruit Pancakes; Chicken-Apple Sausage; Irish Steel Oats; Carrot-Ginger Soup; cheese and bacon Quiche; Strudel; Poached Salmon; Roasted Turbot; Shrimp Cocktail; Beef Tenderloin; Honey Glazed Ham; Leg of Lamb; Scallop Potato; Green Bean Almondine. Guests will also enjoy a lavish dessert buffet by pastry chef Karen Hodsdon with items like: Bread Pudding; Assortment of Cheesecakes; Butterscotch Pudding; Assorted Cookies; and, Chocolate Parfait.
dante
40 Edwin H Land Blvd.
Cambridge, MA
Phone: 617-497-4200
From 11am-4:00pm, ($50 per person)
Restaurant dante will feature a 3-course prix fixe menu featuring closely guarded family recipes passed down to Chef Dante by his Nonna. The menu includes classics like: Pizza Chiena, Agnello (lamb prepared a variety of ways), and Pastiera (Neapolitan Easter pie). Restaurant dante will also offer a menu of Special Easter Cocktails.
Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street,
Boston, MA
Phone: 617-292-0808
Easter Sunday Brunch: 11:30am-3:00pm, ($29.95 per person)
Fleming’s has a special brunch menu and their regular menu will also be available throughout the day and evening, (until 9pm). Fleming’s Easter Sunday Brunch menu includes your choice of one item from each of the three courses:
STARTERS
Fresh Fruit Salad
Wedge Salad
Smoked Salmon
ENTREES
Filet Benedict on buttermilk biscuits with hash brown potatoes and green beans
Berry Stuffed French Toast with Turkey Sage Sausage
Beef Tenderloin and Vegetable Frittata with hash brown potatoes and green beans
Lump Crab, Asparagus, and Swiss Cheese Frittata with hash brown potatoes and green beans
Smoked Pork Chop with hash brown potatoes and green beans
DESSERTS
Walnut Turtle Pie
Crème Brulee
Stanhope Grille at The Back Bay Hotel
350 Stuart Street
Boston, MA
Phone: 617-266-7200
Easter Weekend Chef’s Tasting Menu - Saturday & Sunday: 5:30pm – 10:00pm
Executive Chef Raymond Southern has expertly created an exclusive Chef’s Tasting Menu available for dinner on Easter weekend only. Chef Southern’s five-plus-course tasting menu will be served as follows:
easter egg amuse: savory trio of cooked egg treats
roasted baby red romaine salad: micro beet tops, extra virgin olive oil and aged balsamic,
tempura goat cheese
halibut cheeks: poached in tomato, rosemary and garlic laced olive oil, minted fava mash, spring pea shoots, and young purple carrot jus
granita: spring white peach “bellini” style
iron pan roasted lamb saddle: petit sirah pan sauce, grape tomato and garlic jam, braised easter egg radish, parsnip soufflé
spring harvest raspberry bread pudding: lemon curd custard cream, berry muscat compote
chocolate egg: aroa fine chocolates, boston
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