I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) The team at ArtBar, Royal Sonesta Boston’s locally-infused restaurant, is cheering for the New England Patriots and knows a thing or two about rooting for the home team. As a restaurant with travelers from every part of the world, they have heard it all. To defend the home team the best way they know how, ArtBar has created a specialty “Bully For Brady” cocktail.
Cheer on ‘the most hated team’ in the NFL as they ‘do their job.’ From the special “Bully For Brady” cocktail to a new football menu featuring half-priced wings, ArtBar is ready for some football.
Bully For Brady
“We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We are keeping the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.”
The Recipe:
Bully Boy Whiskey
St. Germain
Agave
Lemon Juice
Cranberry Bitters
Club Soda
Garnished with fresh cranberries and a lemon twist
Football Game Day Menu
The special football game day menu, offered Sundays 1pm- til closing:
½ price wings – lime garlic, sriracha roasted peanuts
Loaded Fries – cheddar, mozzarella, bacon, scallion, garlic parmesan aioli
Fried Calamari – roasted tomato sauce
½ BBQ Ribs – pickled peppers, cornbread
2) Brassica Kitchen + Café Co-Chef/Owners Jeremy Kean and Phil Kruta invite you to a '6-Course Tasting Menu' to raise awareness and funds for Rise Up for Justice. Along with Chef Kean and Kruta, the event will be hosted by Beth Fraster and Rosie McMahan in collaboration with James Mackey of Opportunity Youth United. All Proceeds from the event will support Opportunity Youth United’s work.
Opportunity Youth United is a movement of young leaders from all backgrounds working towards creating a nation where all young people can reach their highest potential and noblest aspirations in the context of supportive, healthy, and inclusive communities. The active membership reflects a diverse group of religions, genders, sexual preferences, and geographical areas across the United States.
The event will take place on October 30th from 6 to 8 pm.
Tickets cost $200 per person or $350 per couple. Attendees will be treated to a 6 course French inspired meal with wine pairings.
To purchase tickets, please go to: http://boston.eventful.com/events/rise-up-justice-/E0-001-094910245-1
3) On Halloween night, Union Square will be home to a Murder Mystery as Brass Union presents a classic game of “Who Done It?” hosted throughout the venue. Beginning at 8pm, the Brass team will be in full character while they go about their business and guests try to solve the mystery at-hand. Adult trick-or-treaters will comb the scene for clues while doing some of their best detective work questioning the (mostly) unassuming service staff to determine who went on a murderous tear. The first one to figure it out will get a $100 gift card to Brass Union.
Party-goers also will have their chance to shine with Brass Union’s annual costume contest, as voted on by the Brass team. Before 11pm, present yourself at the host stand for your close-up as they snap a picture and later confer with their colleagues in choosing the “Best in Show.” The winner will take home a $100 cash prize, and have bragging rights through the next All Hallows Eve. Additionally, Halloween faithful will be treated to piles of candy and other festive swag and DJ J-Wall will take to the turntables starting at 10pm to spin the “Monster Mash” and other spooky sounds.
Admission is complimentary. This event is reserved for ages 21+.
4) Travel back in time with CHOPPS American Bar and Grill at the First Annual 80’s Themed Halloween Costume party in partnership with The 33 Foundation. Dawn your best perm, apply that frosted blue eyeshadow, and throw on your favorite leg warmers for a party that will be “totally tubular”. DJ Doze will be dropping beats and playing top 80’s hits all night. The Burlington Marriott Boston Hotel will be offering a discounted overnight stay and breakfast for party goers for just $129/night.
Proceeds from tickets sales will go to The 33 Foundation, a community of beneficiaries and donors that are passionate about helping those living with and recovering from spinal cord injury.
To register for the 80s Themed Halloween Party, please contribute a donation of $33 or more to The 33 Foundation at http://www.the33foundation.org/new-events. Donations/admission will also be available at the door.
5) Committee is hosting a special Halloween Brunch on Sunday, October 30th featuring beats from DJ Ryan Brown from 12pm–5pm.
Guests are invited to indulge in an array of Meze Dishes (perfect for sharing), Breakfast favorites with a Greek twist, and Greek-inspired Lunch Entrees while Beverage Director Peter Szigeti crafts up creepy cocktails behind the bar.
Please make reservations by calling 617-737-5051
6) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Thursday, October 27, from 5pm-12am, at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its annual Boston appearance. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Beam Suntory.
The psychopath who created Pinchbottom Theatrical Burlesque (named the "Best Burlesque" in NYC - The Village Voice, New York Magazine) and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind.
Since 2013, Dead Sexy has been haunting the stages of Times Scare, a year-round Haunted House and performance venue in Times Square, NYC. Showcasing acts of more haunting nature, Dead Sexy has featured over a hundred top burlesque stars from across the country and around the world, including over a dozen Burlesque Hall of Fame “Queen of Burlesque” winners. This October in New York, a world-premiere Off-Broadway play will tell the electrifying story behind the creation of this burlesque cabaret.
Show begins at 8pm.
Cost: No cover charge
RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts
Thursday, October 20, 2016
Thursday, October 22, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
**********************************************************
1) Boston Nightlife Ventures corporate beverage director Michael Boughton and Ye Olde Tavern Tours host a special cocktail event at The Tap Trailhouse celebrating notable colonial cocktails on Boston’s celebrated Freedom Trail. Ye Olde Tavern Tours and The Tap Trailhouse invite guests to enjoy a unique interactive cocktail class featuring flavors of historic Boston. Guests will learn the history behind colonial cocktails and how to make classic drinks including shrub, flip, grog and punch classics. Boston Nightlife Ventures corporate beverage director Michael Boughton will lead a tutorial focusing on the history and creation of historical cocktails as guests mix up and sip on their versions of the colonial sips.
WHEN: Tuesday, November 3, 6pm-7pm.
Tickets are $35 and required to attend the event. They are available for purchase here: http://bit.ly/1jvJm9e.
2) Osteria Nino in Burlington is debuting a new bar menu as well as a refreshed list of balanced craft cocktails. The Roman kitchen’s “10 for 10” bar menu showcases ten Italian specialties that are available for $10 each weekdays in the bar and lounge area. Designed to encourage a social bar experience, these shareable dishes are created with the tried and true techniques of “cucina italiana” and include the Crispy Roman Risotti Suppli with tomato and mozzarella; Calamari Fritti with lemon and aioli; Bruschetta with fig jam and fresh ricotta; a Salumi Formagi compilation with cured Italian meats and cheese (pictured below, left); a trio of 6 Hour Meatballs made with pork, beef and tomato; Cacio e Pepe, delicate Roman guitar string pasta, pecorino Romano and black pepper (pictured below, right); Cavatelli all’Amatriciana with cured pork, tomato and pecorino Romano; Fettuccine Alfredo with butter and parmigiano; Fettuccine al Rago with a traditional southern beef and pork ragu, tomatoes and parmigiana; and, Margherita Pizza with tomato, basil and mozzarella..
On the liquid side, the cocktails ($12) are organized in four user-friendly categories to easily navigate your palate: “Italian,” “Vodka & Gin,” “Whiskey” and “Other.” Seasonal standouts include the Autumn Sweater with rye, amaro and maple syrup; Apple Crisp with cider, maple bourbon and cinnamon; and, Fall Honey with silver tequila, spiced honey and pomegranate. For a taste of Italy, highlights include the Sicilian Sunrise with Amaro Averna and grapefruit and Old Paesan with rye, orange and bitters. For clear-based spirits, the Water Lily marries gin, violet and citrus while the Berry Gin Fizz shakes up cranberry and citrus with egg white. Whiskey lovers can opt for a twist on the classic, the Nino Manhattan with bourbon, Antica Formula, bitters and a cherry.
Bar menu: Available weekdays from 4pm-6pm
3) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Wednesday, October 28 at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings: Jo “Boobs” Weldon, The Maine Attraction and Nina La Voix. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its Boston premiere. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Jim Beam.
The psychopath who created Pinchbottom Theatrical Burlesque and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, featuring Jonny Porkpie and Jo “Boobs” Weldon (Headmistress, New York School of Burlesque and author of The Burlesque Handbook) to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind. .
WHEN: Wednesday, October 28, from 5pm-12am. Show begins at 8pm
COST: No cover charge
RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
4) International Sherry Week is November 2 to 8, and you can celebrate at Taberna de Haro, I'm a huge fan of Sherry and have written numerous articles about this wondrous wine. Chef Deborah Hansen is presenting two Sherry classes/tastings to introduce you this compelling beverage. I strongly encourage you to check out either class, or even both of them.
Sherry, She’s My Girl (a great introdiction)
Tuesday November 3, 7pm-8:30 pm
Manzanilla Papirusa (Emilio Lustau)
canapés de brandada y gildas ~ brandade canapés w roasted red pepper; olive-anchovy-caperberry gildas
Fino El Maestro Sierra (El Maestro Sierra)
cazon en adobo ~ marinated & fried shark
Amontiallado La Garrocha (Bodegas Grant)
Puerros gratinados ~ leeks au gratin
Palo Cortado Obispo Gascón (Bodegas Barbadillo)
piquillos con rabo ~ oxtail-stuffed piquillo pepper
Oloroso Don Gonzalo (Valdespino)
morcilla a la parrilla ~ black sausage & grilled apple
Cost: $65 per person (plus tax & gratuity)
Reservation and pre-payment required. Please call 617-277-8272
~~~
Sherry, To Know Her is to Love Her (Learn even more)
Wednesday, November 4, 7pm-8:30pm
Manzanilla Sacristía AB (Selección Antonio Barbadillo Mateos)
Xató ~ salad of chicories with romescu, salt cod, olives, anchovy
Fino Alexander Jules 22/85 (Selección Alexander Jules)
mejillones ~ mussels with sherry & black garlic
Amontillado AB (Gonzalez Byass)
apio horneado ~ slow-roasted celery with jamón ibérico & bechamel
Palo Cortado Wellington (Hidalgo La Gitana)
cordero torneado ~ braised lamb with turnip
Oloroso Emperatriz Eugénia (Emilio Lustau)
queso Payoyo y pera ~ Payoyo cheese on rustic bread with honey & butter-roasted pear
Cost: $80 per person (plus tax and gratuity)
Reservation and pre-payment required. Please call 617-277-8272
5) This November, Harvest restaurant will commemorate its 40th anniversary with special offerings and promotions for guests. Since it first opened its doors in 1975, the iconic Cambridge restaurant has remained an institution in Harvard Square, celebrating the modern New England table with a focus on the region’s freshest ingredients. As it continues to cultivate new talent in all areas of the restaurant, the team at Harvest reflects on the last 40 years by recognizing its culinary legacy, including Barbara Lynch, Chris Schlesinger, Lydia Shire, Gordon Hamersley and Sara Moulton, and how they’ve made an impact on the culinary industry within the region and beyond.
From November 1 through November 30, guests are invited to celebrate Harvest’s 40th Anniversary with a series of in-restaurant programming:
--Anniversary Tasting Menu: Executive Chef Tyler Kinnett and Executive Pastry Chef Brian Mercury have created a special Anniversary Tasting Menu that will be offered throughout November, inspired by the celebrated chefs who have made their mark at Harvest over the past four decades, and their signature dishes during their time at the restaurant. Notable guests such as Julia Child also served as inspiration for the menu. Guests can choose from two tasting menu options, including:
o A three-course menu: Two savory courses, one sweet; $48; $68 with wine pairing
o A six-course menu: Four savory, two sweet; $68; $88 with wine pairing
--Anniversary Gift: Each guest who enjoys the Anniversary Tasting Menu at Harvest will end their experience at Harvest on a sweet note, with a special Birthday takeaway created by Executive Pastry Chef Brian Mercury. Potential delicacies include homemade cashew brittle, goat’s milk fudge and chocolate chip meringue.
--Anniversary Toast: Harvest is offering “throwback” specialty cocktails priced at 1970s prices, including the “Harvest Wallbanger” at $2.95. The Harvest Wallbanger is the restaurant’s take on the classic drink made popular in the mid-70s.
--Anniversary Month Specials: All guests who celebrate a birthday or wedding anniversary at Harvest restaurant throughout the month of November will receive a special “anniversary rate” of 15% off their total bill (excluding alcohol, tip and gratuity). To redeem, guests must note celebration at time of making reservation and mention to their server.
--Anniversary Prizes: Guests who share their past and present Harvest memories and photos on Instagram throughout the month of November using #HarvestThenandNow and @DineatHarvest will earn the chance to win one of three prizes, including:
o Brunch for four at Harvest
o Dinner for two at Harvest
o $50 Gift Card
For more information on Harvest’s 40th anniversary, visit www.harvestcambridge.com.
To make a reservation, guests can call 617-868-2255
6) Executive Chef Daniel Bruce and Sommelier Nick Daddona welcome guests on Wednesday, October 28, at 7pm, to the recently renovated and redesigned Meritage Restaurant + Wine Bar for an evening showcasing flavors of Burgundy. This will be a unique evening featuring the Kings of Burgundy with expert culinary pairings by Executive Chef Daniel Bruce. Meritage Wine Director Nicholas Daddona and Adam Friedberg of AP Wine Imports will guide guests through a rich palette of flavors featuring a variety of truly artisanal wines from Burgundy.
The four-course dinner menu is as follows:
-Amuse-
Domaine Gracieux Chevalier Crémant de Bourgogne
Warm Melted Leek and Maple Smoked Salmon Flan, Sturgeon Caviar
-First-
2012 Domaine du Cellier aux Moines Les Pucelles 1er Cru' Puligny-Montrachet Blanc
Pan Roasted Lemon Sole (Grilled Sweet Corn and Truffle Cream)
-Second-
2012 Domaine Coillot Perre & Fils La Charme aux Pretres Marsannay Rouge
2012 Domaine Bryczek Chambolle-Musigny Rouge
Confit of Duck and Dried Cranberry Tortellini (Local Wild Mushroom and Black Kale Fricassee)
-Third-
2012 Domaine Prieur-Brunet 1er Cru Volnay- Santenots Rouge
2009 Domaine Bryczek Cuvee du Pape Jean-Paul II 1er Cru Morey-Saint-Denis Rouge
Pinot Noir Braised Lamb Osso Bucco (Moroccan Spice Roasted Autumn Vegetables)
-Fourth-
Warm Red Bosc Pear Galette (Star Anise Gelato)
Tickets are available for $195 per person, including tax and gratuity.
For reservations, please call (617) 439-3995
1) Boston Nightlife Ventures corporate beverage director Michael Boughton and Ye Olde Tavern Tours host a special cocktail event at The Tap Trailhouse celebrating notable colonial cocktails on Boston’s celebrated Freedom Trail. Ye Olde Tavern Tours and The Tap Trailhouse invite guests to enjoy a unique interactive cocktail class featuring flavors of historic Boston. Guests will learn the history behind colonial cocktails and how to make classic drinks including shrub, flip, grog and punch classics. Boston Nightlife Ventures corporate beverage director Michael Boughton will lead a tutorial focusing on the history and creation of historical cocktails as guests mix up and sip on their versions of the colonial sips.
WHEN: Tuesday, November 3, 6pm-7pm.
Tickets are $35 and required to attend the event. They are available for purchase here: http://bit.ly/1jvJm9e.
2) Osteria Nino in Burlington is debuting a new bar menu as well as a refreshed list of balanced craft cocktails. The Roman kitchen’s “10 for 10” bar menu showcases ten Italian specialties that are available for $10 each weekdays in the bar and lounge area. Designed to encourage a social bar experience, these shareable dishes are created with the tried and true techniques of “cucina italiana” and include the Crispy Roman Risotti Suppli with tomato and mozzarella; Calamari Fritti with lemon and aioli; Bruschetta with fig jam and fresh ricotta; a Salumi Formagi compilation with cured Italian meats and cheese (pictured below, left); a trio of 6 Hour Meatballs made with pork, beef and tomato; Cacio e Pepe, delicate Roman guitar string pasta, pecorino Romano and black pepper (pictured below, right); Cavatelli all’Amatriciana with cured pork, tomato and pecorino Romano; Fettuccine Alfredo with butter and parmigiano; Fettuccine al Rago with a traditional southern beef and pork ragu, tomatoes and parmigiana; and, Margherita Pizza with tomato, basil and mozzarella..
On the liquid side, the cocktails ($12) are organized in four user-friendly categories to easily navigate your palate: “Italian,” “Vodka & Gin,” “Whiskey” and “Other.” Seasonal standouts include the Autumn Sweater with rye, amaro and maple syrup; Apple Crisp with cider, maple bourbon and cinnamon; and, Fall Honey with silver tequila, spiced honey and pomegranate. For a taste of Italy, highlights include the Sicilian Sunrise with Amaro Averna and grapefruit and Old Paesan with rye, orange and bitters. For clear-based spirits, the Water Lily marries gin, violet and citrus while the Berry Gin Fizz shakes up cranberry and citrus with egg white. Whiskey lovers can opt for a twist on the classic, the Nino Manhattan with bourbon, Antica Formula, bitters and a cherry.
Bar menu: Available weekdays from 4pm-6pm
3) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Wednesday, October 28 at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings: Jo “Boobs” Weldon, The Maine Attraction and Nina La Voix. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its Boston premiere. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Jim Beam.
The psychopath who created Pinchbottom Theatrical Burlesque and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, featuring Jonny Porkpie and Jo “Boobs” Weldon (Headmistress, New York School of Burlesque and author of The Burlesque Handbook) to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind. .
WHEN: Wednesday, October 28, from 5pm-12am. Show begins at 8pm
COST: No cover charge
RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
4) International Sherry Week is November 2 to 8, and you can celebrate at Taberna de Haro, I'm a huge fan of Sherry and have written numerous articles about this wondrous wine. Chef Deborah Hansen is presenting two Sherry classes/tastings to introduce you this compelling beverage. I strongly encourage you to check out either class, or even both of them.
Sherry, She’s My Girl (a great introdiction)
Tuesday November 3, 7pm-8:30 pm
Manzanilla Papirusa (Emilio Lustau)
canapés de brandada y gildas ~ brandade canapés w roasted red pepper; olive-anchovy-caperberry gildas
Fino El Maestro Sierra (El Maestro Sierra)
cazon en adobo ~ marinated & fried shark
Amontiallado La Garrocha (Bodegas Grant)
Puerros gratinados ~ leeks au gratin
Palo Cortado Obispo Gascón (Bodegas Barbadillo)
piquillos con rabo ~ oxtail-stuffed piquillo pepper
Oloroso Don Gonzalo (Valdespino)
morcilla a la parrilla ~ black sausage & grilled apple
Cost: $65 per person (plus tax & gratuity)
Reservation and pre-payment required. Please call 617-277-8272
~~~
Sherry, To Know Her is to Love Her (Learn even more)
Wednesday, November 4, 7pm-8:30pm
Manzanilla Sacristía AB (Selección Antonio Barbadillo Mateos)
Xató ~ salad of chicories with romescu, salt cod, olives, anchovy
Fino Alexander Jules 22/85 (Selección Alexander Jules)
mejillones ~ mussels with sherry & black garlic
Amontillado AB (Gonzalez Byass)
apio horneado ~ slow-roasted celery with jamón ibérico & bechamel
Palo Cortado Wellington (Hidalgo La Gitana)
cordero torneado ~ braised lamb with turnip
Oloroso Emperatriz Eugénia (Emilio Lustau)
queso Payoyo y pera ~ Payoyo cheese on rustic bread with honey & butter-roasted pear
Cost: $80 per person (plus tax and gratuity)
Reservation and pre-payment required. Please call 617-277-8272
5) This November, Harvest restaurant will commemorate its 40th anniversary with special offerings and promotions for guests. Since it first opened its doors in 1975, the iconic Cambridge restaurant has remained an institution in Harvard Square, celebrating the modern New England table with a focus on the region’s freshest ingredients. As it continues to cultivate new talent in all areas of the restaurant, the team at Harvest reflects on the last 40 years by recognizing its culinary legacy, including Barbara Lynch, Chris Schlesinger, Lydia Shire, Gordon Hamersley and Sara Moulton, and how they’ve made an impact on the culinary industry within the region and beyond.
From November 1 through November 30, guests are invited to celebrate Harvest’s 40th Anniversary with a series of in-restaurant programming:
--Anniversary Tasting Menu: Executive Chef Tyler Kinnett and Executive Pastry Chef Brian Mercury have created a special Anniversary Tasting Menu that will be offered throughout November, inspired by the celebrated chefs who have made their mark at Harvest over the past four decades, and their signature dishes during their time at the restaurant. Notable guests such as Julia Child also served as inspiration for the menu. Guests can choose from two tasting menu options, including:
o A three-course menu: Two savory courses, one sweet; $48; $68 with wine pairing
o A six-course menu: Four savory, two sweet; $68; $88 with wine pairing
--Anniversary Gift: Each guest who enjoys the Anniversary Tasting Menu at Harvest will end their experience at Harvest on a sweet note, with a special Birthday takeaway created by Executive Pastry Chef Brian Mercury. Potential delicacies include homemade cashew brittle, goat’s milk fudge and chocolate chip meringue.
--Anniversary Toast: Harvest is offering “throwback” specialty cocktails priced at 1970s prices, including the “Harvest Wallbanger” at $2.95. The Harvest Wallbanger is the restaurant’s take on the classic drink made popular in the mid-70s.
--Anniversary Month Specials: All guests who celebrate a birthday or wedding anniversary at Harvest restaurant throughout the month of November will receive a special “anniversary rate” of 15% off their total bill (excluding alcohol, tip and gratuity). To redeem, guests must note celebration at time of making reservation and mention to their server.
--Anniversary Prizes: Guests who share their past and present Harvest memories and photos on Instagram throughout the month of November using #HarvestThenandNow and @DineatHarvest will earn the chance to win one of three prizes, including:
o Brunch for four at Harvest
o Dinner for two at Harvest
o $50 Gift Card
For more information on Harvest’s 40th anniversary, visit www.harvestcambridge.com.
To make a reservation, guests can call 617-868-2255
6) Executive Chef Daniel Bruce and Sommelier Nick Daddona welcome guests on Wednesday, October 28, at 7pm, to the recently renovated and redesigned Meritage Restaurant + Wine Bar for an evening showcasing flavors of Burgundy. This will be a unique evening featuring the Kings of Burgundy with expert culinary pairings by Executive Chef Daniel Bruce. Meritage Wine Director Nicholas Daddona and Adam Friedberg of AP Wine Imports will guide guests through a rich palette of flavors featuring a variety of truly artisanal wines from Burgundy.
The four-course dinner menu is as follows:
-Amuse-
Domaine Gracieux Chevalier Crémant de Bourgogne
Warm Melted Leek and Maple Smoked Salmon Flan, Sturgeon Caviar
-First-
2012 Domaine du Cellier aux Moines Les Pucelles 1er Cru' Puligny-Montrachet Blanc
Pan Roasted Lemon Sole (Grilled Sweet Corn and Truffle Cream)
-Second-
2012 Domaine Coillot Perre & Fils La Charme aux Pretres Marsannay Rouge
2012 Domaine Bryczek Chambolle-Musigny Rouge
Confit of Duck and Dried Cranberry Tortellini (Local Wild Mushroom and Black Kale Fricassee)
-Third-
2012 Domaine Prieur-Brunet 1er Cru Volnay- Santenots Rouge
2009 Domaine Bryczek Cuvee du Pape Jean-Paul II 1er Cru Morey-Saint-Denis Rouge
Pinot Noir Braised Lamb Osso Bucco (Moroccan Spice Roasted Autumn Vegetables)
-Fourth-
Warm Red Bosc Pear Galette (Star Anise Gelato)
Tickets are available for $195 per person, including tax and gratuity.
For reservations, please call (617) 439-3995
Thursday, October 15, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
**********************************************************
1) Everyone has eaten candy corn and bobbed for apples, but historically these foods have very little to do with the culinary tradition of Halloween. Halloween is thought to have derived from a pre-Christian festival known as Samhain celebrated among the Celtic people. Samhain was the principal feast day of the year that began on November 1 marking the darker half of the year and/or winter.
In the 9th century, the Roman Catholic Church shifted the date of All Saints' Day to November 1st and over time, Samhain and All Saints' Day merged to create the modern day Halloween that we celebrate today with celebrations the night before.
The vigil of the feast at sundown on October 31st the night before Samhain or “Halloween,” was a night when charms and incantations were powerful, when people looked into the future, and when feasting and merriment were ordained.
Traditional dishes of Samhain were dishes like, Colcannon, applecake , barmbrack, farls and fadge with roasted apples and butter. A ring was inserted in one of the fadge cakes and it was believed that whoever got the ring would be married before the year was out.
Beat Brasserie’s Chef Ignacio Lopez will be diving into ancient cookbooks to give culinarians and interesting new view on this overlooked foodie holiday. These dishes will run as specials in addition to the Beat’s regular menu from October 26 – October 31.
“Food is always an essential part of every holiday. I’ve never heard of anyone looking into the culinary roots of this Halloween and we thought it would be interesting to see how it was celebrated before commercialism gave us bags of candy,” said Lopez.
2) South Boston’s Loco Taqueria and Davis Square's The Painted Burro face off in the next installment of Taste of the Nation’s Neighborhood Food Fights Round 5 Loco Chef Nicholas Dixon will compete against Painted Burro Chef/Owner Joe Cassinelli in a Battle to End Childhood Hunger
This Fifth Round will take place on Tuesday, October 20, from 7pm-9pm, at Lincoln Tavern in South Boston. It will be a Taco Tuesday at its finest. The Painted Burro is being featured on Cooking Channel’s “Taco Trip” with Aaron Sanchez that same evening at 10pm following the SOS Food Fight.
Tickets are priced at $30 per person and include the food created by both talented restaurants along with two complimentary drinks. Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights.
3) Cook, an American bistro located in Newton, is welcoming Jonathan Soroff, columnist for The Improper Bostonian, as part of its continuing “Cook for Charity” celebrity chef series. On Wednesday, October 28, from 6pm-8pm, Soroff will roll up his sleeves and get cooking with Executive Chef/Owner Paul Turano as they serve up flatbreads from the open kitchen, wood-fired grill.
In addition to Cook’s signature menu items, the restaurant will be serving “The Soroff” special, a house-made flatbread with Italian sausage, roasted mushrooms, vinegar peppers and provolone cheese ($15). 100 percent of sales from each $15 “The Soroff” flatbread will be donated to the Caring for Carcinoid Foundation.
Soroff has a longstanding personal connection with the Caring for Carcinoid Foundation, which is dedicated to improving the lives of cancer patients, families and caregivers by raising funds to discover more effective treatments and ultimately cures for carcinoid, pancreatic and neuroendocrine cancers. There are over 100,000 people in the U.S. living with neuroendocrine cancers, and there is currently no cure.
The night of cooking is one of several celebrity chef events at Cook, all of which will raise money and awareness about a charity chosen by the specific celebrity of the evening. The regular menu will also be available on the night. For more information, visit www.cooknewton.com or call 617-964-2665. Reservations are recommended.
1) Everyone has eaten candy corn and bobbed for apples, but historically these foods have very little to do with the culinary tradition of Halloween. Halloween is thought to have derived from a pre-Christian festival known as Samhain celebrated among the Celtic people. Samhain was the principal feast day of the year that began on November 1 marking the darker half of the year and/or winter.
In the 9th century, the Roman Catholic Church shifted the date of All Saints' Day to November 1st and over time, Samhain and All Saints' Day merged to create the modern day Halloween that we celebrate today with celebrations the night before.
The vigil of the feast at sundown on October 31st the night before Samhain or “Halloween,” was a night when charms and incantations were powerful, when people looked into the future, and when feasting and merriment were ordained.
Traditional dishes of Samhain were dishes like, Colcannon, applecake , barmbrack, farls and fadge with roasted apples and butter. A ring was inserted in one of the fadge cakes and it was believed that whoever got the ring would be married before the year was out.
Beat Brasserie’s Chef Ignacio Lopez will be diving into ancient cookbooks to give culinarians and interesting new view on this overlooked foodie holiday. These dishes will run as specials in addition to the Beat’s regular menu from October 26 – October 31.
“Food is always an essential part of every holiday. I’ve never heard of anyone looking into the culinary roots of this Halloween and we thought it would be interesting to see how it was celebrated before commercialism gave us bags of candy,” said Lopez.
2) South Boston’s Loco Taqueria and Davis Square's The Painted Burro face off in the next installment of Taste of the Nation’s Neighborhood Food Fights Round 5 Loco Chef Nicholas Dixon will compete against Painted Burro Chef/Owner Joe Cassinelli in a Battle to End Childhood Hunger
This Fifth Round will take place on Tuesday, October 20, from 7pm-9pm, at Lincoln Tavern in South Boston. It will be a Taco Tuesday at its finest. The Painted Burro is being featured on Cooking Channel’s “Taco Trip” with Aaron Sanchez that same evening at 10pm following the SOS Food Fight.
Tickets are priced at $30 per person and include the food created by both talented restaurants along with two complimentary drinks. Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights.
3) Cook, an American bistro located in Newton, is welcoming Jonathan Soroff, columnist for The Improper Bostonian, as part of its continuing “Cook for Charity” celebrity chef series. On Wednesday, October 28, from 6pm-8pm, Soroff will roll up his sleeves and get cooking with Executive Chef/Owner Paul Turano as they serve up flatbreads from the open kitchen, wood-fired grill.
In addition to Cook’s signature menu items, the restaurant will be serving “The Soroff” special, a house-made flatbread with Italian sausage, roasted mushrooms, vinegar peppers and provolone cheese ($15). 100 percent of sales from each $15 “The Soroff” flatbread will be donated to the Caring for Carcinoid Foundation.
Soroff has a longstanding personal connection with the Caring for Carcinoid Foundation, which is dedicated to improving the lives of cancer patients, families and caregivers by raising funds to discover more effective treatments and ultimately cures for carcinoid, pancreatic and neuroendocrine cancers. There are over 100,000 people in the U.S. living with neuroendocrine cancers, and there is currently no cure.
The night of cooking is one of several celebrity chef events at Cook, all of which will raise money and awareness about a charity chosen by the specific celebrity of the evening. The regular menu will also be available on the night. For more information, visit www.cooknewton.com or call 617-964-2665. Reservations are recommended.
Tuesday, October 13, 2015
Tipsy Sensei: Halloween Book Signing Event On 10/22
The New England Authors Expo is holding a special Halloween edition of their Thursday Night Author’s Lecture Series at the The Buttonwoods Museum/Haverhill Historical Society , which is located at 240 Water Street, Haverhill. There will be up to ten local authors at this event discussing, signing and selling their horror novels. This will be a great event to meet some interesting authors and learn more about some chilling horror novels and tales.
I will be signing and selling all four of my Tipsy Sensei books, including The Tipsy Sensei & Others, Demons, Gods & Sake, and Hand Fed Tigers. Remember, the holidays will soon be here so this would be an excellent time to purchase gifts for the book lovers on your list.
I hope to see you at this event!
Thursday, October 1, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) Wendy Issokson, owner, Chill On Park, has added two new fall ice cream flavors and a new fall coffee to the menu at Dorchester’s popular ice cream and coffee shop at the corner of Dorchester and Park. Dutch Apple Pie and Pumpkin Oreo are the two new ice cream flavors for Fall, and Pumpkin Spice is the new coffee. “Of course we have to celebrate the icons of Fall – apples and pumpkin – and they are already staff favorites” shares Wendy Issokson.
New At Chill On Park This Fall:
After School Special: 10% off beverage, ice cream and bakery, Mon-Thurs, 3-5pm for students
Family Night Tuesdays: Every Tuesday evening, 6pm-8pm
*Specially priced kids ice cream cone or cup, $2.50....add one topping for 50 cents
*Free kids gift and balloon with any ice cream purchase. (One gift per child with purchase).
*Tweet #MBTA to @CHILLONPARK and your morning coffee is on us! (offer good 9am-6pm, Mon-Fri, for a small coffee or tea)
*CHANGE FOR CHARITY: Chill On Park announces its new community donation program. Each month Chill On Park highlight a local charity or program, and accepts spare change. For September and October the beneficiary is The Codman Square Health Center.
2) On October 20, at 6:30pm, Legal Harborside will host a wine dinner with Boisset Family Estates, the popular Napa Valley-based winery. Legal Harborside will team up with Boisset’s President, Jean-Charles Boisset, to host a four-plus-course Burgundian Californian dinner featuring signature cuisine paired with choices from their bounty. Since 1961, Boisset and his family have produced world-renowned wines from some of the most prominent winegrowing regions.
The menu will be presented as follows:
HORS D’OEUVRES
Scallop Mousse, Brioche, Pickled Squash, Local Honey
Country Ham & Gruyère Croquette, Apricot Mustard Aioli
King Salmon Tartare, Rhubarb, Fennel, Dill Crème Fraîche
Macomber Turnip Soup, Caviar, Fines Herbes
JCB “No. 21” Crémant de Bourgogne, NV
FIRST COURSE
West Coast Abalone (trio of apple, crispy speck, brussels sprout leaves)
Jean-Claude Boisset, Bourgogne Aligoté “Les Moutots,” 2013
DeLoach Estate Chardonnay, Russian River Valley, 2013
SECOND COURSE
Sunburst Farms Trout (five-spice spätzle, beetroot emulsion, sage brown butter)
DeLoach “Block 1950” Pinot Noir, Sonoma Coast, 2013
Jean-Claude Boisset, Ladoix Premier Cru “Hautes Mourottes,” 2013
THIRD COURSE
Roasted Squab (mushroom consommé, braised swiss chard, foie gras, poached pear ravioli)
DeLoach “Maboroshi Vineyard” Pinot Noir, Russian River Valley, 2013
Jean-Claude Boisset, Chambolle-Musigny, 2013
CHEESE COURSE
Vermont Creamery Bonne Bouche (black currant preserves, rosemary anise tuile)
Buena Vista “Raison d’Etre” Merlot, Sonoma, 2013
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Trick-or-treating isn’t just for kids. Come see what Seaport has to offer grown up trick-or-treaters on Friday, October 30, from 7pm-10pm, at the 6th Annual Halloween on the Harbor. Flaunt your creative costume while collecting treats and prizes at some of the Seaport District’s best bars and restaurants.
Trick-or-treaters will kick off the evening at TAMO Bistro & Bar at the Seaport Hotel before choosing to either walk or hop on one our dedicated Boston DUCK boats to travel to any of the participating Halloween on the Harbor locations. Guests will enjoy ghoulish cocktails, appetizers and treats while receiving passport stamps at each stop.
Various venues will also offer prizes for best costume. Proceeds from the $5 ticket price will benefit the Friends of the Fort Point Channel, which offers free community programming for kids and adults in the area.
Tickets can be purchased at: http://hoth2015.eventbrite.com
This event is strictly 21+ and guests must bring a valid ID and proof of EventBrite ticket purchase.
PARTICIPATING BARS/RESTAURANTS:
TAMO Bistro & Bar at the Seaport Hotel
Capiz Lounge at the Renaissance Hotel
M.J. O'Connors
Whiskey Priest
Atlantic Beer Garden
Jerry Remy's Sports Bar & Grill
Temazcal Tequila Cantina
4) Culinary Arts Director Kevin DiLibero and the Papa Razzi Metro team invite guests to celebrate October as Pizza Month with a new promotion that allows guests to enjoy Neapolitan pizza offerings for half the price Monday – Friday from 4pm-6pm & 9pm-11pm pm in the bar and lounge.
Papa Razzi Metro, in Burlington, is celebrating Pizza Month. Guests can now enjoy half off pizzas for the month of October at the bar and lounge. Papa Razzi Metro serves certified authentic Neapolitan pizza that is "the truest of the true form of pizza."
1) Wendy Issokson, owner, Chill On Park, has added two new fall ice cream flavors and a new fall coffee to the menu at Dorchester’s popular ice cream and coffee shop at the corner of Dorchester and Park. Dutch Apple Pie and Pumpkin Oreo are the two new ice cream flavors for Fall, and Pumpkin Spice is the new coffee. “Of course we have to celebrate the icons of Fall – apples and pumpkin – and they are already staff favorites” shares Wendy Issokson.
New At Chill On Park This Fall:
After School Special: 10% off beverage, ice cream and bakery, Mon-Thurs, 3-5pm for students
Family Night Tuesdays: Every Tuesday evening, 6pm-8pm
*Specially priced kids ice cream cone or cup, $2.50....add one topping for 50 cents
*Free kids gift and balloon with any ice cream purchase. (One gift per child with purchase).
*Tweet #MBTA to @CHILLONPARK and your morning coffee is on us! (offer good 9am-6pm, Mon-Fri, for a small coffee or tea)
*CHANGE FOR CHARITY: Chill On Park announces its new community donation program. Each month Chill On Park highlight a local charity or program, and accepts spare change. For September and October the beneficiary is The Codman Square Health Center.
2) On October 20, at 6:30pm, Legal Harborside will host a wine dinner with Boisset Family Estates, the popular Napa Valley-based winery. Legal Harborside will team up with Boisset’s President, Jean-Charles Boisset, to host a four-plus-course Burgundian Californian dinner featuring signature cuisine paired with choices from their bounty. Since 1961, Boisset and his family have produced world-renowned wines from some of the most prominent winegrowing regions.
The menu will be presented as follows:
HORS D’OEUVRES
Scallop Mousse, Brioche, Pickled Squash, Local Honey
Country Ham & Gruyère Croquette, Apricot Mustard Aioli
King Salmon Tartare, Rhubarb, Fennel, Dill Crème Fraîche
Macomber Turnip Soup, Caviar, Fines Herbes
JCB “No. 21” Crémant de Bourgogne, NV
FIRST COURSE
West Coast Abalone (trio of apple, crispy speck, brussels sprout leaves)
Jean-Claude Boisset, Bourgogne Aligoté “Les Moutots,” 2013
DeLoach Estate Chardonnay, Russian River Valley, 2013
SECOND COURSE
Sunburst Farms Trout (five-spice spätzle, beetroot emulsion, sage brown butter)
DeLoach “Block 1950” Pinot Noir, Sonoma Coast, 2013
Jean-Claude Boisset, Ladoix Premier Cru “Hautes Mourottes,” 2013
THIRD COURSE
Roasted Squab (mushroom consommé, braised swiss chard, foie gras, poached pear ravioli)
DeLoach “Maboroshi Vineyard” Pinot Noir, Russian River Valley, 2013
Jean-Claude Boisset, Chambolle-Musigny, 2013
CHEESE COURSE
Vermont Creamery Bonne Bouche (black currant preserves, rosemary anise tuile)
Buena Vista “Raison d’Etre” Merlot, Sonoma, 2013
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Trick-or-treating isn’t just for kids. Come see what Seaport has to offer grown up trick-or-treaters on Friday, October 30, from 7pm-10pm, at the 6th Annual Halloween on the Harbor. Flaunt your creative costume while collecting treats and prizes at some of the Seaport District’s best bars and restaurants.
Trick-or-treaters will kick off the evening at TAMO Bistro & Bar at the Seaport Hotel before choosing to either walk or hop on one our dedicated Boston DUCK boats to travel to any of the participating Halloween on the Harbor locations. Guests will enjoy ghoulish cocktails, appetizers and treats while receiving passport stamps at each stop.
Various venues will also offer prizes for best costume. Proceeds from the $5 ticket price will benefit the Friends of the Fort Point Channel, which offers free community programming for kids and adults in the area.
Tickets can be purchased at: http://hoth2015.eventbrite.com
This event is strictly 21+ and guests must bring a valid ID and proof of EventBrite ticket purchase.
PARTICIPATING BARS/RESTAURANTS:
TAMO Bistro & Bar at the Seaport Hotel
Capiz Lounge at the Renaissance Hotel
M.J. O'Connors
Whiskey Priest
Atlantic Beer Garden
Jerry Remy's Sports Bar & Grill
Temazcal Tequila Cantina
4) Culinary Arts Director Kevin DiLibero and the Papa Razzi Metro team invite guests to celebrate October as Pizza Month with a new promotion that allows guests to enjoy Neapolitan pizza offerings for half the price Monday – Friday from 4pm-6pm & 9pm-11pm pm in the bar and lounge.
Papa Razzi Metro, in Burlington, is celebrating Pizza Month. Guests can now enjoy half off pizzas for the month of October at the bar and lounge. Papa Razzi Metro serves certified authentic Neapolitan pizza that is "the truest of the true form of pizza."
Thursday, October 16, 2014
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) On Thursday, October 23, at 6pm, at M.C. Spiedo, Mark Gaier and Clark Frasier will transform their Italian rotisserie into a den of Italian luxury: showcasing fast cars and fine wines with a Beef & Barolo Dinner in partnership with Maserati. The evening will begin with bubbles, bites and a viewing of two of the hottest models from the local New England Maserati dealership in Norwood, MA; followed by 4-courses of specially prepared beef to match each Barolo, highlighting some of Mark & Clark's favorite flavors from their travels throughout Piedmont.
The viewing begins at 6pm and dinner will be served at 7pm. The menu will be:
Amuse
Braised Beef Cheek Agnolotti (Ricotta, roasted petite turnips, horseradish)
Secco, Bianco, Veneto, 2013
First Course
Roasted Bone Marrow (Ossetra caviar, chives, garlic, parsley, crostini)
Mirafiore, Barolo, Piedmonte, 2008
Second Course
Braised bone-in Short Rib (Root vegetable, mushroom ragu, caramelized cippolini onions)
Fontanafredda 'La Rossa,' Barolo, Piedmont, 2008
Dessert
Chocolate Molten Cake (Milk jam, chocolate chip cookie crumble, beef powder)
Batasiolo, Barolo Chinato, Piedmont, 2011
Cost: $75 per person
To make a reservation, please call (617) 476-5606.
2) The fifth annual Raise Your Glass for Jimmy, presented by the Jimmy Fund Council of Greater Boston, will take place at the Fairmont Battery Wharf in Boston on Thursday, October. 23 from 6pm-9pm.
Admission to the event includes a wide variety of wines to taste, hors d'oeuvres, live music, a silent auction, and a wine bottle drawing. Participating wine vendors include Ansonia Wines, Boston Bottle, Gordon's Fine Wines and Liquors, Lattanzio Wines, M.S. Walker, and Plymouth Bay Winery. All proceeds support adult and pediatric cancer care and research at Dana-Farber Cancer Institute.
Among the silent auction items will be a two-night stay for four at Benziger Winery in Sonoma Valley, Calif., with American Airlines tickets, two tickets to the Nov. 23 New England Patriots game against the Detroit Lions, a one-night stay plus breakfast at the Fairmont Battery Wharf, one cooking class and dinner for six at the Fairmont Battery Wharf, and a four-course chef’s tasting menu with wine pairings for four from Strega.
For $25, patrons can participate in the wine bottle drawing. Participants are guaranteed that the bottle they will win is equal to or greater than the $25 they contributed.
Tickets are $50 per person and the first 150 participants at the door will receive a $25 gift certificate from Tresca.
For more information and to purchase tickets, visit www.jimmyfund.org/raise-your-glass. Please note all tickets will be held at the door on the night of the event.
3) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 30, at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials, a costume contest and live music from 80’s cover band, SAFETY!
Not to be typecast as your average “cover band,” SAFETY is anything but. From 9pm to 1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In true Beehive fashion, the rest of the night will be anything but “dead.” In addition to their regular menu, Chef Marc Orfaly will be offering dinner specials from 5:30pm to 1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm to 2am, the Beehive’s bar team will be shaking up festive cocktail specials, and an early performance will set the mood from 6:30pm to 8:30pm.
All are welcome, with or without costumes, dead or alive!
COST: No cover charge
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
4) McCormick & Schmick’s Seafood Restaurants is proud to thank U.S. military veterans by offering a complimentary lunch or dinner entrée to those who have served our country on Sunday, November 9 in recognition of Veteran’s Day. McCormick & Schmick’s will treat veterans for the 15th consecutive year to a special menu at participating locations across the country.
“We are proud to honor the brave service men and women who commit their lives to defend our country’s freedom,” said Tilman Fertitta, sole owner, chairman and CEO of Landry’s, Inc. “This is McCormick & Schmick’s 15th year to treat our nation’s heroes with a well-deserved meal and look forward to continuing this tradition for many more years to come.”
McCormick & Schmick’s prides itself on the fresh seafood selection available daily and this special menu will be no exception. On November 9, veterans can choose a single complimentary lunch or dinner entrée, including options such as Buttermilk Fried Shrimp, Cedar Planked or Grilled Salmon, Parmesan Crusted Chicken, Tender Beef Medallions, Beer Battered Fish and Chips, Romano Chicken Chopped Salad, and McCormick’s Cheeseburger, among others.
McCormick & Schmick’s has recognized military veterans with a special event every year since 1999. The program has been praised by former President George W. Bush and the U.S. Department of Veterans Affairs, as well as a number of state veterans departments and the National Restaurant Association.
The special menu will be available to those who have been honorably discharged from the Army, Air Force, Marines, Navy or Coast Guard. Verification of service is required. Reservations are highly encouraged, as tables fill up quickly. Guests can visit www.McCormickandSchmicks.com to find a location near them and to book their reservations today.
5) On October 31, from 8pm-2am, Brass Union will the set the stage for Nightmare in Union Square, their first Halloween bash complete with a dance party, costume contest and festive cocktail and dessert treats.
DJ Madsol-Desar will take to the turntables and spin a variety of genres from hip-hop, funk and soul to ‘80s hits. For good measure, DJ Madsol will mix in a dose of Halloween classics so revelers can do their best “Monster Mash.” For those vying for “Best in Show,” the costume contest will award the top placer $50 cash and the runner-up will receive a $25 gift certificate to Brass Union.
For those looking to get their “Trick ‘o Treat” on all week, Executive Chef Jon Kopacz and Pastry Chef Andrea Gillis will whip up Sticky Icky Spider Pumpkin Shortbread Cookies with apple buttercream frosting ($5) and Glazed Bloody Scones ($5). On the liquid side, Beverage Director Paulo Pereira will shake up the Sideshow, a twist on a traditional Sidecar with pumpkin-infused apple brandy, lemon juice and triple sec that is rimmed with brown sugar, cinnamon and pumpkin seeds ($10) and Pennywise, named after the clown in It, with aged rum, muddled fresh cranberries and apple cider ($10).
Admission is complimentary. Food & beverage specials available from October 27-31 at a la carte pricing.
6) On Tuesday, November 11, at 7pm, guests will take a virtual culinary wine tour of Spain at Beacon Hill Hotel & Bistro. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.
Beginning at 7pm, diners are invited to visit various wine regions throughout Spain without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region explaining the history, curiosities and nuances of each selection. During this educational dinner guests will sample wines from the Rías Baixas, Priorat and Jerez regions of Spain. The dinner will showcase four different wines as well as the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.
This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines and a four-course dinner.
Reservations are necessary. Please call 617-723-7575.
1) On Thursday, October 23, at 6pm, at M.C. Spiedo, Mark Gaier and Clark Frasier will transform their Italian rotisserie into a den of Italian luxury: showcasing fast cars and fine wines with a Beef & Barolo Dinner in partnership with Maserati. The evening will begin with bubbles, bites and a viewing of two of the hottest models from the local New England Maserati dealership in Norwood, MA; followed by 4-courses of specially prepared beef to match each Barolo, highlighting some of Mark & Clark's favorite flavors from their travels throughout Piedmont.
The viewing begins at 6pm and dinner will be served at 7pm. The menu will be:
Amuse
Braised Beef Cheek Agnolotti (Ricotta, roasted petite turnips, horseradish)
Secco, Bianco, Veneto, 2013
First Course
Roasted Bone Marrow (Ossetra caviar, chives, garlic, parsley, crostini)
Mirafiore, Barolo, Piedmonte, 2008
Second Course
Braised bone-in Short Rib (Root vegetable, mushroom ragu, caramelized cippolini onions)
Fontanafredda 'La Rossa,' Barolo, Piedmont, 2008
Dessert
Chocolate Molten Cake (Milk jam, chocolate chip cookie crumble, beef powder)
Batasiolo, Barolo Chinato, Piedmont, 2011
Cost: $75 per person
To make a reservation, please call (617) 476-5606.
2) The fifth annual Raise Your Glass for Jimmy, presented by the Jimmy Fund Council of Greater Boston, will take place at the Fairmont Battery Wharf in Boston on Thursday, October. 23 from 6pm-9pm.
Admission to the event includes a wide variety of wines to taste, hors d'oeuvres, live music, a silent auction, and a wine bottle drawing. Participating wine vendors include Ansonia Wines, Boston Bottle, Gordon's Fine Wines and Liquors, Lattanzio Wines, M.S. Walker, and Plymouth Bay Winery. All proceeds support adult and pediatric cancer care and research at Dana-Farber Cancer Institute.
Among the silent auction items will be a two-night stay for four at Benziger Winery in Sonoma Valley, Calif., with American Airlines tickets, two tickets to the Nov. 23 New England Patriots game against the Detroit Lions, a one-night stay plus breakfast at the Fairmont Battery Wharf, one cooking class and dinner for six at the Fairmont Battery Wharf, and a four-course chef’s tasting menu with wine pairings for four from Strega.
For $25, patrons can participate in the wine bottle drawing. Participants are guaranteed that the bottle they will win is equal to or greater than the $25 they contributed.
Tickets are $50 per person and the first 150 participants at the door will receive a $25 gift certificate from Tresca.
For more information and to purchase tickets, visit www.jimmyfund.org/raise-your-glass. Please note all tickets will be held at the door on the night of the event.
3) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 30, at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials, a costume contest and live music from 80’s cover band, SAFETY!
Not to be typecast as your average “cover band,” SAFETY is anything but. From 9pm to 1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In true Beehive fashion, the rest of the night will be anything but “dead.” In addition to their regular menu, Chef Marc Orfaly will be offering dinner specials from 5:30pm to 1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm to 2am, the Beehive’s bar team will be shaking up festive cocktail specials, and an early performance will set the mood from 6:30pm to 8:30pm.
All are welcome, with or without costumes, dead or alive!
COST: No cover charge
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
4) McCormick & Schmick’s Seafood Restaurants is proud to thank U.S. military veterans by offering a complimentary lunch or dinner entrée to those who have served our country on Sunday, November 9 in recognition of Veteran’s Day. McCormick & Schmick’s will treat veterans for the 15th consecutive year to a special menu at participating locations across the country.
“We are proud to honor the brave service men and women who commit their lives to defend our country’s freedom,” said Tilman Fertitta, sole owner, chairman and CEO of Landry’s, Inc. “This is McCormick & Schmick’s 15th year to treat our nation’s heroes with a well-deserved meal and look forward to continuing this tradition for many more years to come.”
McCormick & Schmick’s prides itself on the fresh seafood selection available daily and this special menu will be no exception. On November 9, veterans can choose a single complimentary lunch or dinner entrée, including options such as Buttermilk Fried Shrimp, Cedar Planked or Grilled Salmon, Parmesan Crusted Chicken, Tender Beef Medallions, Beer Battered Fish and Chips, Romano Chicken Chopped Salad, and McCormick’s Cheeseburger, among others.
McCormick & Schmick’s has recognized military veterans with a special event every year since 1999. The program has been praised by former President George W. Bush and the U.S. Department of Veterans Affairs, as well as a number of state veterans departments and the National Restaurant Association.
The special menu will be available to those who have been honorably discharged from the Army, Air Force, Marines, Navy or Coast Guard. Verification of service is required. Reservations are highly encouraged, as tables fill up quickly. Guests can visit www.McCormickandSchmicks.com to find a location near them and to book their reservations today.
5) On October 31, from 8pm-2am, Brass Union will the set the stage for Nightmare in Union Square, their first Halloween bash complete with a dance party, costume contest and festive cocktail and dessert treats.
DJ Madsol-Desar will take to the turntables and spin a variety of genres from hip-hop, funk and soul to ‘80s hits. For good measure, DJ Madsol will mix in a dose of Halloween classics so revelers can do their best “Monster Mash.” For those vying for “Best in Show,” the costume contest will award the top placer $50 cash and the runner-up will receive a $25 gift certificate to Brass Union.
For those looking to get their “Trick ‘o Treat” on all week, Executive Chef Jon Kopacz and Pastry Chef Andrea Gillis will whip up Sticky Icky Spider Pumpkin Shortbread Cookies with apple buttercream frosting ($5) and Glazed Bloody Scones ($5). On the liquid side, Beverage Director Paulo Pereira will shake up the Sideshow, a twist on a traditional Sidecar with pumpkin-infused apple brandy, lemon juice and triple sec that is rimmed with brown sugar, cinnamon and pumpkin seeds ($10) and Pennywise, named after the clown in It, with aged rum, muddled fresh cranberries and apple cider ($10).
Admission is complimentary. Food & beverage specials available from October 27-31 at a la carte pricing.
6) On Tuesday, November 11, at 7pm, guests will take a virtual culinary wine tour of Spain at Beacon Hill Hotel & Bistro. Designed to both educate and entertain, Beacon Hill Hotel & Bistro’s (BHHB) wine dinners are aimed at individuals of all experience levels. This event is about “wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of the BHHB.
Beginning at 7pm, diners are invited to visit various wine regions throughout Spain without leaving the comfort of their seats. Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region explaining the history, curiosities and nuances of each selection. During this educational dinner guests will sample wines from the Rías Baixas, Priorat and Jerez regions of Spain. The dinner will showcase four different wines as well as the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Lucas Sousa, whose dishes are designed to complement each featured wine.
This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $65 per person (tax and gratuity not included), guests are treated to four wines and a four-course dinner.
Reservations are necessary. Please call 617-723-7575.
Thursday, October 17, 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 Tuesday, November 12, at 7:30pm, Beacon Hill Hotel & Bistro is hosting a dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England, a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining.
Executive Chef Josh Lewin will serve a four-course dinner using fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey’s book. For $60, guests will enjoy the special four-course dinner, a signed copy of the book and the opportunity to meet and converse with the author herself. Covey is the former Creative Director of food magazine, Intermezzo, and has written for publications like The Boston Globe Magazine and Edible South Shore. She is also the creator of Gourmet Recipes for One, a blog full of delicious single-serving recipes, and teaches in-home cooking classes. Covey spent a majority of her career in design and within the publishing industry.
The Coastal Table is not only full of Covey’s unique dishes, but features recipes from other celebrated chefs throughout New England as well, including Chef Lewin, Matthew Varga, Barbara Lynch, Aaron DeRego, Matthew Jennings, and Champe Speidel.
Menu:
Amuse Bread and Garlic Soup (page 35)
Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva's Garden Beet Sherbet (page 51)
Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano (page 153)
Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker (page 56)
Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita (page 204)
Cost: $60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing.
Reservations are required by calling 617-723-7575.
2) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 31 at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials from Skyy Vodka, a costume contest and live music from 80’s cover band, SAFETY!
From 9pm-1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In addition to their regular menu, chef Marc Orfaly will be offering dinner specials from 5:30pm-1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm-2am, The Beehive’s bar team will be shaking up festive cocktail specials featuring Skyy Vodka, and an early performance from artist, composer and guitarist Jamie Stewardson will set the mood from 6:30pm-8:30pm. All are welcome, with or without costumes, dead or alive!
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
3) For a full decade now, Flavors of Fall, sponsored by BostonChefs.com and City Square Associates, has been bringing chefs from restaurants in Cambridge and Somerville together for delicious food and drink, lively music and generous philanthropy - and this year's event, scheduled for Monday, November 11 is no different, just bigger.
As has become the custom, thanks to event co-sponsor The Charles Hotel, Flavors of Fall returns to Regattabar on the hotel's second floor from 6:30-8:30pm. Guests will get to enjoy seasonally-inspired bites from restaurants like Amelia's Trattoria, Belly, The Blue Room, Garden at the Cellar, Harvest, Henrietta's Table, Park, Rialto, Russell House, Sandrine's, UpStairs on the Square and West Bridge as well as craft cocktails from Noir, and beer and wine from Brooklyn Brewery and Dreyfus Ashby, respectively. The Jane Potter Trio will set the mood in the room and a silent auction will entice attendees with unique items like a Sonos PLAYBAR wireless stereo system, their very own raised-bed organic vegetable garden courtesy of Green City Growers, or a rock climbing tutorial for two at Brooklyn Boulders Somerville.
This year's event, which will bring the total of funds raised to well over $100,000, features a swanky, oyster-and-hors d'oeuvres-filled VIP hour from 5:30-6:30pm with an array of cheese from Formaggio Kitchen, freshly shucked oysters from Island Creek Oysters and a few tasty morsels from Harvard Square newcomer Alden & Harlow. As they sip on bubbly, guests will have the chance to mix and mingle with beneficiaries from previous years, many of whom will be available to chat about their current undertakings and how their organizations have grown.
Proceeds from ticket sales and the silent auction will all be donated to Community Cooks, an elaborate network of volunteers who donate their time and their kitchen skills to prepare and deliver home-cooked meals to the vulnerable populations in Cambridge, Somerville and beyond. Community Cooks Director Daniele Levine says "We're so excited to be a part of this milestone event, which has benefited so many great local non-profits - including some of our partners in the community. It seems fitting that for its tenth year Flavors of Fall is supporting an organization that not only impacts Cambridge and Somerville but reaches even further into surrounding communities like Medford, Waltham and Lowell."
Cost: $75 per person or $125 per VIP, order online using any major credit card Tickets, $75 for the main event and $125 for VIP which includes a champagne reception to start the evening, are available online.
4) Cheesemaking in America began in Boston in the early 1600s, when the earliest settlers developed a “revolutionary” way to preserve the milk produced by their dairy cows. Today in Massachusetts, 21 artisan and farmstead cheesemakers, who collectively make more than 100 types of cheese, have recently forged the Massachusetts Cheese Guild.
MA Cheese Guild’s multiple goals are:
· to educate each other, as well as consumers, retailers and distributors, about the exceptional cheeses being made in Massachusetts
· to encourage and support the production of farmstead and artisanal cheeses made from Massachusetts milk, including cultured products like yogurt
· help cheese artisans promote their products and their achievements to draw the attention of the cheese-loving public to the wealth of varieties available throughout the state, which represent almost every type of cheese, from alpine to blue, from Nubian goat to Ayrshire cow, from fresh and soft to cave-aged and hard.
MA Cheese Guild president Barbara Hanley and a 10-person Board of Directors are also actively planning a 1,000 sq ft retail cheese shop at the proposed Boston Public Market in downtown Boston. The official launch of the Massachusetts Cheese Guild will take place at 4 PM on Tuesday, October 29 at Verrill Farm (11 Wheeler Road, Concord) in the form of a gala cheese tasting until 7:00 PM. The public is invited.
The MA Cheese Guild is comprised of three distinct branches. Artisan members are commercial cheesemakers who certify their use of Massachusetts milk. Trade members (retailers, wholesalers, distributors, journalists) and Enthusiast members may join online with a nominal annual membership fee. The MA Cheese Guild’s website is now live, and contains a wealth of information about the Guild, its artisans, how and where to buy MA cheeses, who’s appearing at what regional markets, and how to cook with MA cheeses. It also describes the factors that can affect cheesemaking, and weighs in on the smartest cow on the planet (the Jersey).
The MA Cheese Guild is funded by its members and supported by the MA Department of Agricultural Resources and the MA Dairy Promotion Board. Its artisan members range in location from Topsfield to the north and Martha’s Vineyard to the south, and from Somerville to the east and Williamstown to the west.
**********************************************************
1) On Tuesday, November 12, at 7:30pm, Beacon Hill Hotel & Bistro is hosting a dinner inspired by personal chef and author Karen J. Covey and her book, The Coastal Table: Recipes Inspired By The Farmland and Seaside of Southern New England, a collection of dishes that represent beautiful Coastal New England, from beach day lunches to easy outdoor entertaining.
Executive Chef Josh Lewin will serve a four-course dinner using fresh seafood and produce that are unique to the coasts of New England and are detailed in Covey’s book. For $60, guests will enjoy the special four-course dinner, a signed copy of the book and the opportunity to meet and converse with the author herself. Covey is the former Creative Director of food magazine, Intermezzo, and has written for publications like The Boston Globe Magazine and Edible South Shore. She is also the creator of Gourmet Recipes for One, a blog full of delicious single-serving recipes, and teaches in-home cooking classes. Covey spent a majority of her career in design and within the publishing industry.
The Coastal Table is not only full of Covey’s unique dishes, but features recipes from other celebrated chefs throughout New England as well, including Chef Lewin, Matthew Varga, Barbara Lynch, Aaron DeRego, Matthew Jennings, and Champe Speidel.
Menu:
Amuse Bread and Garlic Soup (page 35)
Red Fire Farm Beet Salad, Goat cheese, Candied Pistachio, Eva's Garden Beet Sherbet (page 51)
Seared Four Star Farms Polenta, Brooks Cloud Farm Bolognese, Parmigiano-Reggiano (page 153)
Shy Brothers Farm Hannabels, Peace Field Farm Tomato and Lemon Jam, Sesame Cracker (page 56)
Vanilla Panna Cotta, Shortbread Crumble, Lemon Granita (page 204)
Cost: $60 per person (not including tax & gratuity). Includes signed copy of the book and four-course dinner. $25 for optional additional wine pairing.
Reservations are required by calling 617-723-7575.
2) In celebration of Halloween, The Beehive is resurrecting the dead on Thursday, October 31 at its annual blowout bash. This year the space and staff will be transformed into a “Zombie Prom” featuring food and libation specials from Skyy Vodka, a costume contest and live music from 80’s cover band, SAFETY!
From 9pm-1am, SAFETY will bring The Beehive back to the ‘80’s, as their five lead singers perform spot-on renditions of everything from the Bangles to the Pretenders, Cindi Lauper to David Bowie, Michael Jackson to The Cure, The Clash and Billy Idol. Led by Brian King from "What Time is it Mr. Fox," SAFETY combines the tunes with the theatrical for what’s sure to be an all-around electric performance.
In addition to their regular menu, chef Marc Orfaly will be offering dinner specials from 5:30pm-1am, and the servers will be dishing it up decked out in full Zombie makeup and attire. Costumes are encouraged and there will even be a prize for the best-dressed! From 5pm-2am, The Beehive’s bar team will be shaking up festive cocktail specials featuring Skyy Vodka, and an early performance from artist, composer and guitarist Jamie Stewardson will set the mood from 6:30pm-8:30pm. All are welcome, with or without costumes, dead or alive!
Dinner reservations are encouraged and can be made by calling (617) 423-0069.
3) For a full decade now, Flavors of Fall, sponsored by BostonChefs.com and City Square Associates, has been bringing chefs from restaurants in Cambridge and Somerville together for delicious food and drink, lively music and generous philanthropy - and this year's event, scheduled for Monday, November 11 is no different, just bigger.
As has become the custom, thanks to event co-sponsor The Charles Hotel, Flavors of Fall returns to Regattabar on the hotel's second floor from 6:30-8:30pm. Guests will get to enjoy seasonally-inspired bites from restaurants like Amelia's Trattoria, Belly, The Blue Room, Garden at the Cellar, Harvest, Henrietta's Table, Park, Rialto, Russell House, Sandrine's, UpStairs on the Square and West Bridge as well as craft cocktails from Noir, and beer and wine from Brooklyn Brewery and Dreyfus Ashby, respectively. The Jane Potter Trio will set the mood in the room and a silent auction will entice attendees with unique items like a Sonos PLAYBAR wireless stereo system, their very own raised-bed organic vegetable garden courtesy of Green City Growers, or a rock climbing tutorial for two at Brooklyn Boulders Somerville.
This year's event, which will bring the total of funds raised to well over $100,000, features a swanky, oyster-and-hors d'oeuvres-filled VIP hour from 5:30-6:30pm with an array of cheese from Formaggio Kitchen, freshly shucked oysters from Island Creek Oysters and a few tasty morsels from Harvard Square newcomer Alden & Harlow. As they sip on bubbly, guests will have the chance to mix and mingle with beneficiaries from previous years, many of whom will be available to chat about their current undertakings and how their organizations have grown.
Proceeds from ticket sales and the silent auction will all be donated to Community Cooks, an elaborate network of volunteers who donate their time and their kitchen skills to prepare and deliver home-cooked meals to the vulnerable populations in Cambridge, Somerville and beyond. Community Cooks Director Daniele Levine says "We're so excited to be a part of this milestone event, which has benefited so many great local non-profits - including some of our partners in the community. It seems fitting that for its tenth year Flavors of Fall is supporting an organization that not only impacts Cambridge and Somerville but reaches even further into surrounding communities like Medford, Waltham and Lowell."
Cost: $75 per person or $125 per VIP, order online using any major credit card Tickets, $75 for the main event and $125 for VIP which includes a champagne reception to start the evening, are available online.
4) Cheesemaking in America began in Boston in the early 1600s, when the earliest settlers developed a “revolutionary” way to preserve the milk produced by their dairy cows. Today in Massachusetts, 21 artisan and farmstead cheesemakers, who collectively make more than 100 types of cheese, have recently forged the Massachusetts Cheese Guild.
MA Cheese Guild’s multiple goals are:
· to educate each other, as well as consumers, retailers and distributors, about the exceptional cheeses being made in Massachusetts
· to encourage and support the production of farmstead and artisanal cheeses made from Massachusetts milk, including cultured products like yogurt
· help cheese artisans promote their products and their achievements to draw the attention of the cheese-loving public to the wealth of varieties available throughout the state, which represent almost every type of cheese, from alpine to blue, from Nubian goat to Ayrshire cow, from fresh and soft to cave-aged and hard.
MA Cheese Guild president Barbara Hanley and a 10-person Board of Directors are also actively planning a 1,000 sq ft retail cheese shop at the proposed Boston Public Market in downtown Boston. The official launch of the Massachusetts Cheese Guild will take place at 4 PM on Tuesday, October 29 at Verrill Farm (11 Wheeler Road, Concord) in the form of a gala cheese tasting until 7:00 PM. The public is invited.
The MA Cheese Guild is comprised of three distinct branches. Artisan members are commercial cheesemakers who certify their use of Massachusetts milk. Trade members (retailers, wholesalers, distributors, journalists) and Enthusiast members may join online with a nominal annual membership fee. The MA Cheese Guild’s website is now live, and contains a wealth of information about the Guild, its artisans, how and where to buy MA cheeses, who’s appearing at what regional markets, and how to cook with MA cheeses. It also describes the factors that can affect cheesemaking, and weighs in on the smartest cow on the planet (the Jersey).
The MA Cheese Guild is funded by its members and supported by the MA Department of Agricultural Resources and the MA Dairy Promotion Board. Its artisan members range in location from Topsfield to the north and Martha’s Vineyard to the south, and from Somerville to the east and Williamstown to the west.
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