I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Slated to open late next month, Bodega Canal will bring elevated Mexican fare and flare to the TD Garden neighborhood. Owner of North End gastropub Ward 8 and newcomer North Square Oyster, Nicholas Frattaroli aims to elevate Mexican dining with the “rustic luxe” concept. Bodega Canal will offer an alternative to the sports bar-heavy neighborhood with a fresh, lively destination for guests to enjoy a delicious meal, pre- or post-game drink, or fun night out on the town.
Helmed by Chef Kenny Schweizer, who also oversees the kitchen at Frattaroli’s Ward 8., Bodega Canal’s menu will offer a variety of house-made guacamoles, appetizers, tortas, salads, entrées, and, of course, plenty of classic and reimagined tacos. Menu highlights will include: Mole Short Rib with dirty rice and roasted green beans; Buttered Lobster Tacos with butter-poached lobster, grilled corn pico de gallo, cojita; and ancho crema, and Queso Fundido with chorizo and poblano rajas.
Ward 8’s General Manager Mike Wyatt will oversee the bar program as beverage manager to develop a creative, carefully curated cocktail, beer, and wine menu. With a full liquor license, Bodega Canal will serve up a wide variety of options including: a variety of margaritas; three frozen drink options; red, white, and rosé sangria; signature cocktails; shareable drinks; South American and Spanish wines; Mexican soft drinks; Mexican coffees; and domestic and foreign beers available by draft or the bottle.
“Always having loved Mexico’s cuisine and its rich culture, our team is excited to open a space that celebrates the vibrancy and boldness of Mexican flavors and dishes. In an area brimming with sports bars, we’re looking forward to bringing a fresh, new, sophisticated concept to Canal Street. We felt there was a need for a really great quality restaurant and bar that offers guests a fun atmosphere as well as elevated food and drink; we hope Bodega Canal meets that need!" says Frattaroli.
Located at 57 Canal St., Boston, MA, Bodega Canal will be open daily. The bar will be open Sunday through Wednesday from 11:30 to 1 a.m., and Thursday through Saturday from 11:30 to 2 a.m. Lunch will be served daily from 11:30 a.m. to 3 p.m. Dinner will be served Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Weekend brunch service will begin at a later date. For more information, please visit www.bodegacanal.com
2) Every Tuesday, from 11am-6pm, Temazcal Tequila Cantina in Lynnfield will celebrate Taco Tuesday. They will offer handcrafted tacos for ½ off, for lunch or early dinner and drinks. Choose from any of Temazcal’s tacos, served with Mexican rice and black beans, including: grilled vegetable tacos, grilled chicken tacos, fish tacos, lettuce wrap Ahi Tuna tacos, lettuce wrap grilled salmon tacos, Asada skirt steak tacos, or tacos mechados (braised short ribs).
3) Executive Chef Matt Drummond, Bar Manager Kaitlyn Fischer, and the crew at Loco Taqueria & Oyster Bar welcome autumn with a special fall Columbus Day edition of brunch on Monday, October 9, from 10am-3pm.
Executive Chef Matt Drummond will be dishing out Loco’s signature brunch items like Avocado Toast (marble rye, aji Amarillo goat cheese, smoked mahi mahi, avocado), the decadent PB&J French Toast (peanut butter & berry jam stuffed, banana foster sauce, spiced peanuts), savory Cubano (carnitas, tasso ham, queso, house pickles, special sauce) and other fall-inspired specials.
Those looking for a liquid brunch can keep the weekend going with signature cocktails from Bar Manager Kaitlyn Fischer, including the cult-favorite Coco Margarita and a variety of other seasonal sippers.
4) On Thursday, October 12, from 7pm-9pm, Tavolo Ristorante will host a Mushroom Dinner Extravaganza. Chef Eric will present each course and Dunk, from Dunks Mushroom Products & Foraging LLC, will also join in to showcase a selection of mushrooms and products that he cultivates locally, and that we take pride in cooking.
The Menu:
1st Course: Wild Mushroom Bruschetta - black stainer foccacia, Langwater Farm garlic, local quail eggs, italian black truffles
2nd Course: Lacto Salad - mixed mushroom conserva, lacto green beans, Judy's greens, housemade black garlic, mushroom jerky
3rd Course: Beef Tartar - king of the woods crown, farm shallots, herbs, dandilion mustard
4th Course: Chitarra Ramen - serrano chili, chitarra, wild sassafras and umami broth, jenny's duck eggs, shroom accutrements
5th Course: Chaga Panna Cotta - matsutake, maple gummies, vanilla and pine froth
With complimentary amuse bouche and tea course! Menu subject to change. Vegetarian option available.
Cost: $50 per person. Drink pairings for an additional $30.
Limited spots available so get your tickets now at Eventbrite.
5) Culinary creativity is nothing new for Chef Leo Asaro who has been Chef de Cuisine at Michael Schlow’s Latin-inspired eatery Tico since 2014.
This Fall, Asaro’s bringing something new to Tico's table with “Leo’s Lab” - an interactive dining experience where guests get a front row seat for the appetizing action of Asaro’s artistry at Tico's intimate chef counter. From cocktail concoctions to delectable dishes, “Leo’s Lab” is a culinary journey through bites, sips and anecdotes and an unmatched celebration of sensory stimulation.
"Leo’s Lab" will be in business on select Tuesday and Wednesday evenings with one 6:30 pm seating for up to 8 guests. Tickets are $75 per person (not including taxes or gratuity), and include a welcome sip of champagne, one cocktail creation, five savory courses and a dessert finale served with a side of friendly banter with fellow guests and a culinary discussion throughout the meal with Asaro himself.
This series kicked off on October 3rd and upcoming dates include:
Tuesday, October 3
Wednesday, October 18
Wednesday, November 8
Tuesday, November 28
Tuesday, December 5
Tuesday, December 19
Asaro has spent over a decade mastering his culinary craft and coming up with fun, new ways to engage diners. The Johnson and Wales graduate studied under Chef Daniel Boulud before finding a home in Schlow’s restaurant group. Impressed with his skills and ability to design beautiful dishes, Schlow brought Asaro up the ranks from Sous Chef of his renowned restaurant Radius, to Executive Chef of beloved Via Matta, and eventually to his current post at Tico in the Back Bay.
For tickets and more information on Leo’s Lab, visit http://www.ticoboston.com/leo-s-lab.
6) You may already be aware of the famed Craigie Burger – but did you know that you can enjoy it this Friday for lunch at Craigie On Main? You can also pair it with a beer from Exhibit A Brewing. Tony Maws started this once a month Craigie Burger & Beer event in the summer with Notch Brewing, and cooked for sold-out crowds. So this fall he is welcoming Exhibit A Brewery to Cambridge on October 6, November 3 and December 8. Mark your calendars now, these lunch events sell out!
Date: Friday, October 6
Time: 11:30am – 2:00pm
Price: $18.00 / Craigie Burger. Your choice of beverage is not included in the $18
To make Reservations, go to this : Eventbrite Link:
https://www.eventbrite.com/e/burger-lunch-at-craigie-on-main-with-exhibit-a-tickets-38202200811
Showing posts with label lynnfield. Show all posts
Showing posts with label lynnfield. Show all posts
Thursday, October 5, 2017
Thursday, March 16, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Join Davio's Northern Italian Steakhouse, in Lynnfield, on Thursday, March 23 at 6:00pm, for a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque.
MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc
COST: $95 per person (excluding tax and gratuity).
Reservations are required for this event by calling 781-944-4810
2) City Winery is not yet open, but founder Michael Dorf is producing an exciting event, a pre-Passover Seder, on Sunday, April 2, at 7pm, at the Laugh Boston Comedy Club at the Westin Hotel in the Seaport District. Dorf hopes this will become an annual tradition.
City Winery invites all faiths to enjoy The Downtown Seder, a celebrity driven, music, artistic and interpretive Seder that offers a unique cultural connection to a historic tradition. Dorf debuted the Seder 20 years ago in New York City and, this year, will host five consecutive Seders, beginning in Boston, and moving on to New York, Atlanta, Chicago, and Nashville.
Boston’s line up includes Israeli superstar David Broza, comedians Judy Gold and Joel Chaznoff, local artists Hankus Netsky, Rick Berlin, Ezekiel’s Wheels, Novelist Rachel Kadish, Cantor Elias Rosemberg, and Vince Warren from the Center for Constitutional Rights.
The Seder is a labor of love for City Winery CEO Michael Dorf who has been a cultural pioneer since founding the Knitting Factory, the avant-garde music venue in NY, in 1986. “The City Winery Seder transcends religion. Especially given today’s political climate, the story of Passover, with its tyrants harboring lethal hatred for outsiders, the fight for liberation, and racial injustice, takes on added significance,” explained Michael Dorf. “While the tradition goes back over 2000 years, our unique interpretive Seder takes artistic freedom, as artists, musicians, political thinkers, and activists sit amongst guests and creatively expound upon sections of the Passover Haggadah. Our hope is that by holding our Seder prior to Passover, we will treat guests to a thought-provoking and enjoyable evening, while inspiring them to bring timely and relevant dialogue to their own Seder dinners at home.”
City Winery Seder is produced in association with The Jewish Arts Collaborative, a not-for-profit organization exploring and presenting the rich, diverse and creative world of Jewish arts and culture.The Seder’s will give 100% of the net proceeds earned to the Center for Constitutional Rights - certainly an appropriate choice given today’s political climate. The Center is dedicated to advancing and protecting the rights guaranteed by the United States Constitution and the Universal Declaration of Human Rights. CCR is committed to the creative use of law as a positive force for social change.
Only 250 tickets for the Seder are available, priced at $95 and $125. To purchase a Seder ticket or for more information, please visit http://www.citywinery.com/boston/seder2017
3) Due to this week's snow storm, the following event was rescheduled to next week, and will now be held in March 21.
Rowes Wharf Bar, located inside the iconic Boston Harbor Hotel, invites guests to kick off their St. Patrick’s Day celebrations with a special Tullamore D.E.W. Irish Whiskey Dinner presented by Chef Daniel Bruce. On Tuesday, March 21, at 6:30pm, guests will enjoy a variety of whiskeys from Tullamore D.E.W., the original triple distilled and triple blended whisky, known around the world for its smooth and gentle complexity. Chef Daniel Bruce’s three course dinner has been designed to complement the whiskeys and bring their unique flavors to the forefront.
The full menu for the Tullamore D.E.W. Irish Whiskey Dinner is as follows:
Reception
Irish Mule
Finnan Haddie Soup Sip
Duck Prosciutto on Toasted Irish Soda Bread
Minted Brown Sugar Glazed Grilled Lamb Chops
First Course
Tullamore D.E.W. 12 YR
Salt Cured Char Seared Irish Salmon (Dried Fruit, Wild Rice, Spinach Purée)
Second Course
Tullamore D.E.W. 14 YR
Smokey Irish Whiskey Braised Corned Beef (Whipped Potatoes and Braised Cabbage)
Third Course
Tullamore Phoenix Irish Coffee
Warm Spice Cake (Irish Coffee Ice Cream, Candied Hazelnuts)
Cost: $85 per person
Reservations are required in advanced and available on Eventbrite.
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1) Join Davio's Northern Italian Steakhouse, in Lynnfield, on Thursday, March 23 at 6:00pm, for a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque.
MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc
COST: $95 per person (excluding tax and gratuity).
Reservations are required for this event by calling 781-944-4810
2) City Winery is not yet open, but founder Michael Dorf is producing an exciting event, a pre-Passover Seder, on Sunday, April 2, at 7pm, at the Laugh Boston Comedy Club at the Westin Hotel in the Seaport District. Dorf hopes this will become an annual tradition.
City Winery invites all faiths to enjoy The Downtown Seder, a celebrity driven, music, artistic and interpretive Seder that offers a unique cultural connection to a historic tradition. Dorf debuted the Seder 20 years ago in New York City and, this year, will host five consecutive Seders, beginning in Boston, and moving on to New York, Atlanta, Chicago, and Nashville.
Boston’s line up includes Israeli superstar David Broza, comedians Judy Gold and Joel Chaznoff, local artists Hankus Netsky, Rick Berlin, Ezekiel’s Wheels, Novelist Rachel Kadish, Cantor Elias Rosemberg, and Vince Warren from the Center for Constitutional Rights.
The Seder is a labor of love for City Winery CEO Michael Dorf who has been a cultural pioneer since founding the Knitting Factory, the avant-garde music venue in NY, in 1986. “The City Winery Seder transcends religion. Especially given today’s political climate, the story of Passover, with its tyrants harboring lethal hatred for outsiders, the fight for liberation, and racial injustice, takes on added significance,” explained Michael Dorf. “While the tradition goes back over 2000 years, our unique interpretive Seder takes artistic freedom, as artists, musicians, political thinkers, and activists sit amongst guests and creatively expound upon sections of the Passover Haggadah. Our hope is that by holding our Seder prior to Passover, we will treat guests to a thought-provoking and enjoyable evening, while inspiring them to bring timely and relevant dialogue to their own Seder dinners at home.”
City Winery Seder is produced in association with The Jewish Arts Collaborative, a not-for-profit organization exploring and presenting the rich, diverse and creative world of Jewish arts and culture.The Seder’s will give 100% of the net proceeds earned to the Center for Constitutional Rights - certainly an appropriate choice given today’s political climate. The Center is dedicated to advancing and protecting the rights guaranteed by the United States Constitution and the Universal Declaration of Human Rights. CCR is committed to the creative use of law as a positive force for social change.
Only 250 tickets for the Seder are available, priced at $95 and $125. To purchase a Seder ticket or for more information, please visit http://www.citywinery.com/boston/seder2017
3) Due to this week's snow storm, the following event was rescheduled to next week, and will now be held in March 21.
Rowes Wharf Bar, located inside the iconic Boston Harbor Hotel, invites guests to kick off their St. Patrick’s Day celebrations with a special Tullamore D.E.W. Irish Whiskey Dinner presented by Chef Daniel Bruce. On Tuesday, March 21, at 6:30pm, guests will enjoy a variety of whiskeys from Tullamore D.E.W., the original triple distilled and triple blended whisky, known around the world for its smooth and gentle complexity. Chef Daniel Bruce’s three course dinner has been designed to complement the whiskeys and bring their unique flavors to the forefront.
The full menu for the Tullamore D.E.W. Irish Whiskey Dinner is as follows:
Reception
Irish Mule
Finnan Haddie Soup Sip
Duck Prosciutto on Toasted Irish Soda Bread
Minted Brown Sugar Glazed Grilled Lamb Chops
First Course
Tullamore D.E.W. 12 YR
Salt Cured Char Seared Irish Salmon (Dried Fruit, Wild Rice, Spinach Purée)
Second Course
Tullamore D.E.W. 14 YR
Smokey Irish Whiskey Braised Corned Beef (Whipped Potatoes and Braised Cabbage)
Third Course
Tullamore Phoenix Irish Coffee
Warm Spice Cake (Irish Coffee Ice Cream, Candied Hazelnuts)
Cost: $85 per person
Reservations are required in advanced and available on Eventbrite.
Thursday, January 19, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Bistro Duet is now open and offers guests a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.
"Bistro Duet will celebrate the uniqueness of the iconic bank space while offering contemporary French food and drink in an casually elegant neighborhood environment," says Co-Owner and General Manager Wayne Duprey.
Executive Chef and Co-Owner Cyrille Couet is from Frances's Loire Valley, where he began cooking in his uncle’s restaurant at the age of thirteen. Chef Couet's international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was the inaugural chef of Miel Brasserie at the InterContinental, Boston where he worked alongside with Bistro Duet co-owner Wayne Duprey. Chef Couet, most recently, was the executive chef at the Questrom School of Business at Boston University.
A native of Dracut, Massachusetts, Bistro Duet co-owner Wayne Duprey will act as general manager. Wayne has managed restaurant and bar operations in the U.S., Europe and Asia. Most recently, he was the assistant director of food and beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental, Boston.
Bistro Duet is a 110-seat restaurant with private dining options. Adjacent to the dining room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental, Boston.
Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually in the bar lounge side of the restaurant or with more formality in the gorgeous dining room, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.
2) On Wednesday, January 25, from 6:30pm-9pm, Civic Kitchen & Drink is hosting its first annual Robert Burns Scotch Dinner to pay tribute to one of Scotland's finest on his birthday, Robert Burns! Widely known as the national poet laureate of Scotland, Burns dinners are held on this day all around the world with whisky, poetry, haggis...and kilts.
Civic Kitchen & Drink just opened in 2016. Chef Rick Araujo and GM/Beverage Director Sarah Lee create memorable food and beverage pairings that are worth the drive. This dinner may be the most memorable yet as they celebrate their love for Robert Burns & Scotch.
“We are excited to put our own spin on traditional Scottish foods, because, well, haggis!!” shares Araujo. The team at Civic Kitchen & Drink is working closely with Special Guest and Whiskey Expert Charles Tower, of Lost Distilleries and Julio's Liquors. The dinner will feature classic and New World scotches paired with dishes created by Araujo and his team.
“We are excited to host this amazing tradition and we anticipate a sold-out night” says Lee. “What more could you want? A night of Scotch, Poetry, Amazing Food, and yes, I’ve heard there may be kilts!”
Cost: $69 per person
For Reservations, please call 508-329-5142
3) Posto will be celebrating this Valentine’s Day with a prix fixe, three-course menu for $50 per person. In addition to the prix fixe menu, guests may also choose to order from a selection of favorite items from Posto’s regular menu.
The prix fixe menu will include:
Primi Piatti
--Cotuit Oysters with preserved kumquat, arbol chilies, and thyme
--Lobster Bisque with sweet potato, crème fraiche, and chives
--Black Truffle Mac ‘n Cheese with gruyere fondutta, elbow macaroni, and parmesan bread crumbs
Secondi Piatti
--Duck Tortellini with braised duck leg, goat cheese, cherries, and thyme
--Fig Risotto with thyme, black mission figs, and parmesan
--Cauciucco with saffron, clams, mussels, shrimp, cod, and monkfish
Dolci
--L’ Opera Cake: almond sponge cake with amaretto cream and chocolate ganache
--Vanilla Panna Cotta with fresh berries and blood orange sciroppo
For Reservations, please call 617-625-0600
4) Alas, Chocolee Chocolates shuttered its acclaimed retail shop on Dartmouth Street in 2014, but chocolatier Lee Napoli -- whose expertise in all things sweet is legendary in this city -- continues her legacy by sharing her chocolate-making knowledge in a spacious South End classroom on Saturday afternoons at 2:00 p.m.
Classes size is limited, and instruction includes:
- tempering high quality chocolate
- making toasted chocolate almond bark
- mixing the perfect ganache
- learning to scoop, roll, dip and decorate truffles
- the secret of chocolate beignets (hot fried dough filled with chocolate)
At the end of the 2 ½ hour class, each student goes home with a 1 lb. box of assorted candies they’ve made themselves.
Cost: Chocolate classes are usually $150 per person but from now until the end of March, Ms. Napoli is offering a $50.00 discount, bringing the cost of this unique weekend activity to only $100.
Class registration is available by emailing: chocoleechocolates@gmail.com
5) Owners Filipo and Phil Frattaroli, Guest Chef Antonella Santacroce, and the rest of the Lucia Ristorante team invite guest to join them for a special, prix fixe “From Abruzzo with Love” dinner, on Monday, February 6, from 6pm-9pm, to benefit the Central Italy Earthquake Relief Fund. To better accomodate a larger number of guests, this dinner will be held at Filippo Ristorante.
The North End's Lucia Ristorante will be celebrating its 40th anniversary this year and to kick off the festivities, it will host this prix fixe dinner with special guest chef Antonella Santacroce. Hailing from Sulmona, Italy in the Abruzzo region, Chef Santacroce will delight guests with a multi-course menu showcasing Abruzzese cuisine. The seated dinner will include menu items such as: polenta Ovidiana with sausage; buccatini all’ Amatriciana with Pecorino cheese and guanciale; and porchetta. Lucia’s house red and white wines will be served alongside the meal.
Tickets cost $100, not including tax and gratuity, and can be purchased by calling (617) 742-4142.
6) The Beehive, located in Boston’s South End, will indulge lovers with “Spread The Love”- a 10 day-long celebration featuring Valentine’s Day inspired dishes from Executive Chef Gregory Torrech, drink specials, and live jazz and soul performances.
On Tuesday, February 14, guests can enjoy a special prix fixe dinner menu for just $69 per person, but why limit the love to one day? Guests can enjoy the luxe Valentine’s Day menu as a la carte specials that will be served in addition to the regular menu on Friday, February 10 through Sunday, February 19. The Beehive will also be serving a lover’s weekend brunch on Saturday, February 11 and 18 and Sunday February 12 and 19 from 10AM-3PM.
All week long guests can get in the mood with romantic live music and one of The Beehive’s Valentine’s Day drink specials. Wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines.
Reservations are highly recommended by calling 617-423-0069
7) On Thursday, February 9, at 6pm, Davio's Lynnfield will host a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque .
WINE DINNER MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc
COST: $95 per person (excluding tax and gratuity).
Tickets are required. Please visit http://davios.com/lynnfield/events/merriam-wine-dinner-0 or call 781-944-4810
8) On Thursday, February 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Tulip Winery. Established in 2003 by the Itzhaki family, Tulip is the largest boutique winery in Israel that produces approximately 220,000 bottles annually. The Winery, which integrates the production of quality wines with social responsibility, is located on a mountainside in Kfar Tikva (Village of Hope), a small pastoral settlement whose population consists of people with special needs. The Winery aspires to enable members of the community to develop and realize their potential. The noteworthy fusion of the community’s vision and the Itzhaki's desire to produce wine gave rise to an exciting model of a wine industry that employs the community members and offers them a business platform to integrate into the workforce just like in mainstream society.
I have tasted several of the wines from the Tulip Winery and were impressed with their quality. In addition, Tulip has a great story and is very socially responsible. This should be a delicious and informative dinner.
Legal Sea Foods will team up with winemaker, David Bar-Ilan, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Tulip Winery vine. The menu will be presented as follows:
HORS D’OEUVRES
Bluefish Pâté, Grilled Toast Points
Grey Sole Tiradito, Yuzu & Aji Sea Salt
Smoked Salmon*, Brioche, Caper Relish
Tulip Winery “White Tulip,” Galilee, 2014
FIRST COURSE
Cedar Plank Haddock (cilantro rice, salsa Veracruzana)
Tulip Winery “Tulip Espero,” Galilee, 2013
SECOND COURSE
Blackened Faroe Island Salmon (spaghetti squash caponata)
Tulip Winery Syrah “Reserve,” Galilee, 2013
MAIN COURSE
Grilled Spiced Beef Tenderloin (wild rice, tomato romesco)
Tulip Winery Cabernet Sauvignon “Reserve,” Galilee, 2013
DESSERT
Poached Red Pear & Brillat-Savarin Cheese (honeyed walnuts, lemon zest, cinnamon)
Tulip Winery “White Franc,” Judean Hills, 2014
COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
9) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them to experience for exciting events and menu changes taking place at Doretta under the leadership of Doretta’s newly appointed Chef de Cuisine Brendan Pelley. Starting the year off on a delicious note, 2017’s must notable happenings include:
Dollar Oyster Opa Hours:
Happy hour has taken on a whole new meaning at Doretta’s “Opa Hour!” Monday through Friday, from 4 to 6 p.m. and from 9 to close, Doretta is offering $1 oysters at the bar. The oyster offerings will include a variety of three, different oysters that will rotate daily. Past featured oysters have included Hama Hamas, Aunt Dotty’s, Moonshoal’s, Chatham’s, Pemaquid’s, Howland’s Landing, Crowes Pasture, and Johns River.
Date Night Prix Fixe:
Join Doretta every Sunday through Tuesday night for its new Date Night Menu! For just $50 for two people, guests can enjoy a feast of spreads, choice of several mezze plates, and a Greek dessert platter to end the evening. A special wine list will also be available exclusively just for date night.
Winter Cocktails:
Doretta has just rolled out its new, winter cocktail list featuring libations such as Adriatico with ouzo, lavender, and cassis, as well as a Greek spin on the classic hot toddy made with brandy, lemon, Tentura, and honey. Whimsical, creative cocktails with name like Grey Eyes, Socratic Method, and Achilles’ Heel will have guests savoring every last drop.
Lunch on the Fly:
Need to get back to the office in time for that 1 o’clock meeting? Doretta has got you covered! For just $25 guests can enjoy Doretta’s infamous village salad, choose from one of Doretta’s three open-faced pitas (lamb, chicken souvlaki and falafel) and a beverage (Have you ever had a Greek Frappe before?) with speedy, expedited service. Doretta serves lunch Monday to Friday from 11:30 a.m. to 2:30 p.m
Local Sourcing:
Chef Brendan Pelley has established and nurtured his relationships with several foragers and mushroom growers, as well as herbs from his friends at Eva’s Garden to ensure Doretta’s food is only source from the very best purveyors. Among others. Doretta continues to work closely with oyster farmer Jeremey Scheffer from Spearpoint Oysters out of Martha’s Vineyard and Sky 8 Shrimp Farm.
Chef’s Table:
Doretta’s unique Chef's Table is the heart and soul of the restaurant’s bustling kitchen. Situated right in the kitchen on the lower floor, the long wooden farm table can accommodate up to 12 guests for a completely private dining experience. Doretta’s chefs will interact with guests to create a special menu while the party’s dedicated server will curate optional wine pairings. The Chef's Table is the perfect place for a whimsical Greek feast!
New Dishes:
Doretta is excited to have recently unveiled a variety of creative new dishes to the menu! Favorites include Saganaki “Fondue” with Kefalograviera, pickled cranberries, Szechuan peppercorn, and metaxa; Housemade “Hilopites” Pasta with stewed rabbit, cinnamon, chili, and kefalotiri; Vegetable Crudité with pistachio skordalia; and Ouzo-Cured Arctic Char with pickled caper leaf, dill, and pepperoncini.
10) The Light Foundation is “moving the chains” by raffling off a chance for two lucky fans and their guests to sit VIP style for the AFC Championship game at Gillette Stadium on January 22.
Former New England Patriots Offensive Lineman and three-time Super Bowl Champion Matt Light is raffling off the second installment of the Playoff Series Raffle, with the “O-Line Edition” playoff package to support his longtime nonprofit, the Light Foundation. A portion of the proceeds will also go to the “Taste of the NFL,” to benefit the Greater Boston Food Bank.
Two winners will each bring a guest to sit in a luxury suite at Gillette Stadium for the Patriots vs. Steelers game on January 22nd, following a Dinner at Davio’s Northern Italian Steakhouse at Patriot Place, with Light and a few special guests – former O-linemen Joe Andruzzi, Russ Hochstein and Dan Koppen. Then they’ll head to the stadium where they will sit in the Energi suite to watch the Patriots take on the Steelers in the AFC Championship game. The prize package also comes with an overnight at the Courtyard Marriott in nearby Norwood, a stipend (up to $200 for each group) for transportation to and from the game and a couple of signed helmets from your special O-line dinner guests, and current Patriots players.
Raffle tickets are $1 each at www.playoffraffle.org. Raffle proceeds will benefit the Light Foundation, to assist at-risk kids from all over the country in staying on track and becoming leaders in their own communities.
The O-Line Edition Raffle Package includes:
· (2) tickets to the Energi suite for the January 22nd Patriots vs. Steelers AFC Championship game at Gillette Stadium to watch the game with Matt Light
· Hotel accommodations for (2) at The Courtyard Marriott in nearby Norwood, for night of Saturday, January 22nd
· Pre-game dinner at Davio’s Northern Italian Steakhouse at Patriot Place with Matt Light, Joe ANdruzzi, Russ Hochstein and Dan Koppen on January 22nd
· Travel stipend for transportation from hotel to Patriot Place and back before and after game
*2 packages are available – 2 winners will be drawn when the raffle closes*
WHERE: Raffle tickets are $1 each available at: www.playoffraffle.org
WHEN: Raffle Entry Deadline: Friday, January 20, at 2:00p.m. EST (Winners are picked soon after the deadline)
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1) Bistro Duet is now open and offers guests a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.
"Bistro Duet will celebrate the uniqueness of the iconic bank space while offering contemporary French food and drink in an casually elegant neighborhood environment," says Co-Owner and General Manager Wayne Duprey.
Executive Chef and Co-Owner Cyrille Couet is from Frances's Loire Valley, where he began cooking in his uncle’s restaurant at the age of thirteen. Chef Couet's international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was the inaugural chef of Miel Brasserie at the InterContinental, Boston where he worked alongside with Bistro Duet co-owner Wayne Duprey. Chef Couet, most recently, was the executive chef at the Questrom School of Business at Boston University.
A native of Dracut, Massachusetts, Bistro Duet co-owner Wayne Duprey will act as general manager. Wayne has managed restaurant and bar operations in the U.S., Europe and Asia. Most recently, he was the assistant director of food and beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental, Boston.
Bistro Duet is a 110-seat restaurant with private dining options. Adjacent to the dining room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental, Boston.
Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually in the bar lounge side of the restaurant or with more formality in the gorgeous dining room, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.
2) On Wednesday, January 25, from 6:30pm-9pm, Civic Kitchen & Drink is hosting its first annual Robert Burns Scotch Dinner to pay tribute to one of Scotland's finest on his birthday, Robert Burns! Widely known as the national poet laureate of Scotland, Burns dinners are held on this day all around the world with whisky, poetry, haggis...and kilts.
Civic Kitchen & Drink just opened in 2016. Chef Rick Araujo and GM/Beverage Director Sarah Lee create memorable food and beverage pairings that are worth the drive. This dinner may be the most memorable yet as they celebrate their love for Robert Burns & Scotch.
“We are excited to put our own spin on traditional Scottish foods, because, well, haggis!!” shares Araujo. The team at Civic Kitchen & Drink is working closely with Special Guest and Whiskey Expert Charles Tower, of Lost Distilleries and Julio's Liquors. The dinner will feature classic and New World scotches paired with dishes created by Araujo and his team.
“We are excited to host this amazing tradition and we anticipate a sold-out night” says Lee. “What more could you want? A night of Scotch, Poetry, Amazing Food, and yes, I’ve heard there may be kilts!”
Cost: $69 per person
For Reservations, please call 508-329-5142
3) Posto will be celebrating this Valentine’s Day with a prix fixe, three-course menu for $50 per person. In addition to the prix fixe menu, guests may also choose to order from a selection of favorite items from Posto’s regular menu.
The prix fixe menu will include:
Primi Piatti
--Cotuit Oysters with preserved kumquat, arbol chilies, and thyme
--Lobster Bisque with sweet potato, crème fraiche, and chives
--Black Truffle Mac ‘n Cheese with gruyere fondutta, elbow macaroni, and parmesan bread crumbs
Secondi Piatti
--Duck Tortellini with braised duck leg, goat cheese, cherries, and thyme
--Fig Risotto with thyme, black mission figs, and parmesan
--Cauciucco with saffron, clams, mussels, shrimp, cod, and monkfish
Dolci
--L’ Opera Cake: almond sponge cake with amaretto cream and chocolate ganache
--Vanilla Panna Cotta with fresh berries and blood orange sciroppo
For Reservations, please call 617-625-0600
4) Alas, Chocolee Chocolates shuttered its acclaimed retail shop on Dartmouth Street in 2014, but chocolatier Lee Napoli -- whose expertise in all things sweet is legendary in this city -- continues her legacy by sharing her chocolate-making knowledge in a spacious South End classroom on Saturday afternoons at 2:00 p.m.
Classes size is limited, and instruction includes:
- tempering high quality chocolate
- making toasted chocolate almond bark
- mixing the perfect ganache
- learning to scoop, roll, dip and decorate truffles
- the secret of chocolate beignets (hot fried dough filled with chocolate)
At the end of the 2 ½ hour class, each student goes home with a 1 lb. box of assorted candies they’ve made themselves.
Cost: Chocolate classes are usually $150 per person but from now until the end of March, Ms. Napoli is offering a $50.00 discount, bringing the cost of this unique weekend activity to only $100.
5) Owners Filipo and Phil Frattaroli, Guest Chef Antonella Santacroce, and the rest of the Lucia Ristorante team invite guest to join them for a special, prix fixe “From Abruzzo with Love” dinner, on Monday, February 6, from 6pm-9pm, to benefit the Central Italy Earthquake Relief Fund. To better accomodate a larger number of guests, this dinner will be held at Filippo Ristorante.
The North End's Lucia Ristorante will be celebrating its 40th anniversary this year and to kick off the festivities, it will host this prix fixe dinner with special guest chef Antonella Santacroce. Hailing from Sulmona, Italy in the Abruzzo region, Chef Santacroce will delight guests with a multi-course menu showcasing Abruzzese cuisine. The seated dinner will include menu items such as: polenta Ovidiana with sausage; buccatini all’ Amatriciana with Pecorino cheese and guanciale; and porchetta. Lucia’s house red and white wines will be served alongside the meal.
Tickets cost $100, not including tax and gratuity, and can be purchased by calling (617) 742-4142.
6) The Beehive, located in Boston’s South End, will indulge lovers with “Spread The Love”- a 10 day-long celebration featuring Valentine’s Day inspired dishes from Executive Chef Gregory Torrech, drink specials, and live jazz and soul performances.
On Tuesday, February 14, guests can enjoy a special prix fixe dinner menu for just $69 per person, but why limit the love to one day? Guests can enjoy the luxe Valentine’s Day menu as a la carte specials that will be served in addition to the regular menu on Friday, February 10 through Sunday, February 19. The Beehive will also be serving a lover’s weekend brunch on Saturday, February 11 and 18 and Sunday February 12 and 19 from 10AM-3PM.
All week long guests can get in the mood with romantic live music and one of The Beehive’s Valentine’s Day drink specials. Wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines.
Reservations are highly recommended by calling 617-423-0069
7) On Thursday, February 9, at 6pm, Davio's Lynnfield will host a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque .
WINE DINNER MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc
COST: $95 per person (excluding tax and gratuity).
Tickets are required. Please visit http://davios.com/lynnfield/events/merriam-wine-dinner-0 or call 781-944-4810
8) On Thursday, February 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Tulip Winery. Established in 2003 by the Itzhaki family, Tulip is the largest boutique winery in Israel that produces approximately 220,000 bottles annually. The Winery, which integrates the production of quality wines with social responsibility, is located on a mountainside in Kfar Tikva (Village of Hope), a small pastoral settlement whose population consists of people with special needs. The Winery aspires to enable members of the community to develop and realize their potential. The noteworthy fusion of the community’s vision and the Itzhaki's desire to produce wine gave rise to an exciting model of a wine industry that employs the community members and offers them a business platform to integrate into the workforce just like in mainstream society.
I have tasted several of the wines from the Tulip Winery and were impressed with their quality. In addition, Tulip has a great story and is very socially responsible. This should be a delicious and informative dinner.
Legal Sea Foods will team up with winemaker, David Bar-Ilan, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Tulip Winery vine. The menu will be presented as follows:
HORS D’OEUVRES
Bluefish Pâté, Grilled Toast Points
Grey Sole Tiradito, Yuzu & Aji Sea Salt
Smoked Salmon*, Brioche, Caper Relish
Tulip Winery “White Tulip,” Galilee, 2014
FIRST COURSE
Cedar Plank Haddock (cilantro rice, salsa Veracruzana)
Tulip Winery “Tulip Espero,” Galilee, 2013
SECOND COURSE
Blackened Faroe Island Salmon (spaghetti squash caponata)
Tulip Winery Syrah “Reserve,” Galilee, 2013
MAIN COURSE
Grilled Spiced Beef Tenderloin (wild rice, tomato romesco)
Tulip Winery Cabernet Sauvignon “Reserve,” Galilee, 2013
DESSERT
Poached Red Pear & Brillat-Savarin Cheese (honeyed walnuts, lemon zest, cinnamon)
Tulip Winery “White Franc,” Judean Hills, 2014
COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
9) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them to experience for exciting events and menu changes taking place at Doretta under the leadership of Doretta’s newly appointed Chef de Cuisine Brendan Pelley. Starting the year off on a delicious note, 2017’s must notable happenings include:
Dollar Oyster Opa Hours:
Happy hour has taken on a whole new meaning at Doretta’s “Opa Hour!” Monday through Friday, from 4 to 6 p.m. and from 9 to close, Doretta is offering $1 oysters at the bar. The oyster offerings will include a variety of three, different oysters that will rotate daily. Past featured oysters have included Hama Hamas, Aunt Dotty’s, Moonshoal’s, Chatham’s, Pemaquid’s, Howland’s Landing, Crowes Pasture, and Johns River.
Date Night Prix Fixe:
Join Doretta every Sunday through Tuesday night for its new Date Night Menu! For just $50 for two people, guests can enjoy a feast of spreads, choice of several mezze plates, and a Greek dessert platter to end the evening. A special wine list will also be available exclusively just for date night.
Winter Cocktails:
Doretta has just rolled out its new, winter cocktail list featuring libations such as Adriatico with ouzo, lavender, and cassis, as well as a Greek spin on the classic hot toddy made with brandy, lemon, Tentura, and honey. Whimsical, creative cocktails with name like Grey Eyes, Socratic Method, and Achilles’ Heel will have guests savoring every last drop.
Lunch on the Fly:
Need to get back to the office in time for that 1 o’clock meeting? Doretta has got you covered! For just $25 guests can enjoy Doretta’s infamous village salad, choose from one of Doretta’s three open-faced pitas (lamb, chicken souvlaki and falafel) and a beverage (Have you ever had a Greek Frappe before?) with speedy, expedited service. Doretta serves lunch Monday to Friday from 11:30 a.m. to 2:30 p.m
Local Sourcing:
Chef Brendan Pelley has established and nurtured his relationships with several foragers and mushroom growers, as well as herbs from his friends at Eva’s Garden to ensure Doretta’s food is only source from the very best purveyors. Among others. Doretta continues to work closely with oyster farmer Jeremey Scheffer from Spearpoint Oysters out of Martha’s Vineyard and Sky 8 Shrimp Farm.
Chef’s Table:
Doretta’s unique Chef's Table is the heart and soul of the restaurant’s bustling kitchen. Situated right in the kitchen on the lower floor, the long wooden farm table can accommodate up to 12 guests for a completely private dining experience. Doretta’s chefs will interact with guests to create a special menu while the party’s dedicated server will curate optional wine pairings. The Chef's Table is the perfect place for a whimsical Greek feast!
New Dishes:
Doretta is excited to have recently unveiled a variety of creative new dishes to the menu! Favorites include Saganaki “Fondue” with Kefalograviera, pickled cranberries, Szechuan peppercorn, and metaxa; Housemade “Hilopites” Pasta with stewed rabbit, cinnamon, chili, and kefalotiri; Vegetable Crudité with pistachio skordalia; and Ouzo-Cured Arctic Char with pickled caper leaf, dill, and pepperoncini.
10) The Light Foundation is “moving the chains” by raffling off a chance for two lucky fans and their guests to sit VIP style for the AFC Championship game at Gillette Stadium on January 22.
Former New England Patriots Offensive Lineman and three-time Super Bowl Champion Matt Light is raffling off the second installment of the Playoff Series Raffle, with the “O-Line Edition” playoff package to support his longtime nonprofit, the Light Foundation. A portion of the proceeds will also go to the “Taste of the NFL,” to benefit the Greater Boston Food Bank.
Two winners will each bring a guest to sit in a luxury suite at Gillette Stadium for the Patriots vs. Steelers game on January 22nd, following a Dinner at Davio’s Northern Italian Steakhouse at Patriot Place, with Light and a few special guests – former O-linemen Joe Andruzzi, Russ Hochstein and Dan Koppen. Then they’ll head to the stadium where they will sit in the Energi suite to watch the Patriots take on the Steelers in the AFC Championship game. The prize package also comes with an overnight at the Courtyard Marriott in nearby Norwood, a stipend (up to $200 for each group) for transportation to and from the game and a couple of signed helmets from your special O-line dinner guests, and current Patriots players.
Raffle tickets are $1 each at www.playoffraffle.org. Raffle proceeds will benefit the Light Foundation, to assist at-risk kids from all over the country in staying on track and becoming leaders in their own communities.
The O-Line Edition Raffle Package includes:
· (2) tickets to the Energi suite for the January 22nd Patriots vs. Steelers AFC Championship game at Gillette Stadium to watch the game with Matt Light
· Hotel accommodations for (2) at The Courtyard Marriott in nearby Norwood, for night of Saturday, January 22nd
· Pre-game dinner at Davio’s Northern Italian Steakhouse at Patriot Place with Matt Light, Joe ANdruzzi, Russ Hochstein and Dan Koppen on January 22nd
· Travel stipend for transportation from hotel to Patriot Place and back before and after game
*2 packages are available – 2 winners will be drawn when the raffle closes*
WHERE: Raffle tickets are $1 each available at: www.playoffraffle.org
WHEN: Raffle Entry Deadline: Friday, January 20, at 2:00p.m. EST (Winners are picked soon after the deadline)
Thursday, December 15, 2016
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Saturday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company.
The four-course prix-fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.
MENU:
PRIMO
Artisan Lettuces, Chilled Octopus, Scallops, Crabmeat, Marble Potatoes, Frisée, Champagne Vinaigrette
SECONDO
Squid Ink Spaghetti, Baby Clams, Calamari, San Marzano Tomatoes, Oregano
PIATTO DELLA VIGILIA
Swordfish Roulade, Shrimp, Escarole, Mascarpone, Roasted Potatoes, Lemon Caper Butter
DOLCE
Chocolate Caramel Tart, Toasted Cashew Gelato, Sour Cherry Compote
COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 617-357-4810.
2) Davio’s Lynnfield will also be celebrating the Feast of the Seven Fishes, on Saturday, December 24, from 5pm-10pm. The four-course prix-fixe menu, prepared by Executive Chef Danny Levesque, will feature unique and delectable seafood courses in addition to the à la carte menu. Reservations are recommended by calling 781.944.4810.
MENU:
PRIMO
Artisan Lettuces, Warm Octopus, Marble Potatoes, Olives, Cherry Tomatoes, Sherry Vinaigrette
SECONDO
Fritto Misto, Shrimp, Scallops, Oysters, Calamari, Lemon Aioli
PIATTO DELLA VIGILIA
Crab Stuffed Lemon Sole, Leeks, Baby Carrots, Zucchini, Roasted Tomato Butter
DOLCE
Pear Crostata, Vanilla Bean Gelato, Chai Spiced Caramel, Spun Sugar
COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 781-944-4810.
3) Chefs from Puritan & Company, the Blue Room/Belly Wine Bar, Commonwealth, Craigie on Main, Little Donkey and BISq invite guests to a holiday reception benefitting the East Cambridge Fire Victims.
On Sunday, December 18, from 6pm-9pm, at Puritan & Company in Inman Square, these area restaurants will join together to host a ticketed holiday event to help the Cambridge neighbors who were affected by the devastating December 3rd fire that overtook the East Cambridge neighborhood. Chefs will join together to host a dine around reception that includes food and drinks for a ticketed price of $100 with all proceeds directly going to the Cambridge Mayor’s Fire Relief Fund.
Tickets can be purchased by logging onto Eventbrite here.
4) Every restaurant in the Boston Urban Hospitality family—Deuxave, Boston Chops and dBar —will be offering special New Year’s Eve menus to help make the last night of the year the most memorable one yet. Whether you’re looking for a multi-course blowout with osetra caviar or a late-night dance party until 2am, Boston Urban Hospitality has options to satisfy everyone.
Deuxave (4 courses; $150 + $75 for wine pairings) will feature an extravagant, four-course menu for those looking for a respite from the typical New Year’s Eve happenings. Deuxave’s celebratory affair will include supplemental Israeli Golden osetra caviar and white truffles from Alba; a look at the starts finds a Wagyu steak tartare with forbidden rice chips, papaya salad and crispy shallots; diners will also enjoy a mid course option including seared Nantucket Bay scallops with maitake mushrooms, brodo, fines herbs, and chili oil; the main course features dishes like a prime beef tenderloin with egg yolk ravioli, celery root puree in the style of chef Joel Robuchon’s famed purée de pomme and bordelaise sauce; and dessert ranges from satsuma sorbet with kaffir lime cream and pistachio crumble to coffee biscuit with cardamom ganache and caramelized vanilla glaze.
Seatings from 4pm to 11pm
Diners at Boston Chops (3 courses; $99) will have the opportunity to start their night with pristine oysters, jumbo shrimp cocktail, ceviche, local snappy lobster or go big with a mix-and-match seafood plateau. (Supplemental costs apply.) The three-course menu begins with refined versions of steakhouse classics: caesar salad, iceberg salad and a beef tartare and carpaccio duo with mushrooms duxelles, pickles and pistachio crackers; the main course options include filet mignon with cheesy croquettes and roasted asparagus and salmon with black trumpet mushroom risotto and swiss chard; the sweeter side of the night features a luscious coconut cake with passion fruit sorbet or a chocolate caramel dulce with chocolate short crust, caramel ice cream, and caramel tuile.
Seating from 4pm to 11pm
dBar (4 courses with a glass of champagne; $79) is your Dorchester destination for a rowdier celebration. Stop by between 5pm and 11pm for the four-course meal with a complimentary glass of champagne or come for the DJ and late-night dancing after you’ve eaten at Deuxave or Boston Chops.
Seating from 5pm to 11pm; DJ from 11pm to 2am
To make reservations, please call: Deuxave at (617) 517-5915, Boston Chops at (617) 227-5011 and dbar at (617) 265-4490.
**********************************************************
1) The Feast of the Seven Fishes, known as La Festa dei Sette Pesci, is a deeply rooted Italian Christmas Eve tradition, originating in Southern Italy and honoring the vigil prior to a religious holiday when no meat was served. Join Davio’s Boston on Saturday, December 24, from 5pm-11pm, to celebrate the Feast of Seven Fishes with good food and great company.
The four-course prix-fixe menu, prepared by Executive Chef Eric Swartz, will feature unique and delectable seafood courses in addition to the à la carte menu.
MENU:
PRIMO
Artisan Lettuces, Chilled Octopus, Scallops, Crabmeat, Marble Potatoes, Frisée, Champagne Vinaigrette
SECONDO
Squid Ink Spaghetti, Baby Clams, Calamari, San Marzano Tomatoes, Oregano
PIATTO DELLA VIGILIA
Swordfish Roulade, Shrimp, Escarole, Mascarpone, Roasted Potatoes, Lemon Caper Butter
DOLCE
Chocolate Caramel Tart, Toasted Cashew Gelato, Sour Cherry Compote
COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 617-357-4810.
2) Davio’s Lynnfield will also be celebrating the Feast of the Seven Fishes, on Saturday, December 24, from 5pm-10pm. The four-course prix-fixe menu, prepared by Executive Chef Danny Levesque, will feature unique and delectable seafood courses in addition to the à la carte menu. Reservations are recommended by calling 781.944.4810.
MENU:
PRIMO
Artisan Lettuces, Warm Octopus, Marble Potatoes, Olives, Cherry Tomatoes, Sherry Vinaigrette
SECONDO
Fritto Misto, Shrimp, Scallops, Oysters, Calamari, Lemon Aioli
PIATTO DELLA VIGILIA
Crab Stuffed Lemon Sole, Leeks, Baby Carrots, Zucchini, Roasted Tomato Butter
DOLCE
Pear Crostata, Vanilla Bean Gelato, Chai Spiced Caramel, Spun Sugar
COST: The prix-fixe menu is $65 per guest (excluding tax & gratuity).
Reservations are recommended by calling 781-944-4810.
3) Chefs from Puritan & Company, the Blue Room/Belly Wine Bar, Commonwealth, Craigie on Main, Little Donkey and BISq invite guests to a holiday reception benefitting the East Cambridge Fire Victims.
On Sunday, December 18, from 6pm-9pm, at Puritan & Company in Inman Square, these area restaurants will join together to host a ticketed holiday event to help the Cambridge neighbors who were affected by the devastating December 3rd fire that overtook the East Cambridge neighborhood. Chefs will join together to host a dine around reception that includes food and drinks for a ticketed price of $100 with all proceeds directly going to the Cambridge Mayor’s Fire Relief Fund.
Tickets can be purchased by logging onto Eventbrite here.
4) Every restaurant in the Boston Urban Hospitality family—Deuxave, Boston Chops and dBar —will be offering special New Year’s Eve menus to help make the last night of the year the most memorable one yet. Whether you’re looking for a multi-course blowout with osetra caviar or a late-night dance party until 2am, Boston Urban Hospitality has options to satisfy everyone.
Deuxave (4 courses; $150 + $75 for wine pairings) will feature an extravagant, four-course menu for those looking for a respite from the typical New Year’s Eve happenings. Deuxave’s celebratory affair will include supplemental Israeli Golden osetra caviar and white truffles from Alba; a look at the starts finds a Wagyu steak tartare with forbidden rice chips, papaya salad and crispy shallots; diners will also enjoy a mid course option including seared Nantucket Bay scallops with maitake mushrooms, brodo, fines herbs, and chili oil; the main course features dishes like a prime beef tenderloin with egg yolk ravioli, celery root puree in the style of chef Joel Robuchon’s famed purée de pomme and bordelaise sauce; and dessert ranges from satsuma sorbet with kaffir lime cream and pistachio crumble to coffee biscuit with cardamom ganache and caramelized vanilla glaze.
Seatings from 4pm to 11pm
Diners at Boston Chops (3 courses; $99) will have the opportunity to start their night with pristine oysters, jumbo shrimp cocktail, ceviche, local snappy lobster or go big with a mix-and-match seafood plateau. (Supplemental costs apply.) The three-course menu begins with refined versions of steakhouse classics: caesar salad, iceberg salad and a beef tartare and carpaccio duo with mushrooms duxelles, pickles and pistachio crackers; the main course options include filet mignon with cheesy croquettes and roasted asparagus and salmon with black trumpet mushroom risotto and swiss chard; the sweeter side of the night features a luscious coconut cake with passion fruit sorbet or a chocolate caramel dulce with chocolate short crust, caramel ice cream, and caramel tuile.
Seating from 4pm to 11pm
dBar (4 courses with a glass of champagne; $79) is your Dorchester destination for a rowdier celebration. Stop by between 5pm and 11pm for the four-course meal with a complimentary glass of champagne or come for the DJ and late-night dancing after you’ve eaten at Deuxave or Boston Chops.
Seating from 5pm to 11pm; DJ from 11pm to 2am
To make reservations, please call: Deuxave at (617) 517-5915, Boston Chops at (617) 227-5011 and dbar at (617) 265-4490.
Thursday, August 6, 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) For the sixth year in a row, 51 Lincoln ushers in the final month of summer with Raw August, a celebration of all things fresh, flavorful, and in their natural form. Every day, Chef Jeff Fournier will feature a different raw special, showcasing his talent for creating unique and delicious dishes using the highest quality ingredients. From ceviches, to crudos, to tartares, and more, Fournier’s culinary innovation is unparalleled. Past dishes have included:
--scallop crudo with rooftop chili & corn relish, smoked salt, lime sauce
--white miso salmon tartare with handmade fennel potato chips, scallion
--chilled peanut noodle salad with torched yellowfin tuna, wasabi dusted rice puffs
--oysters three ways ft. yellow pepper & peach mignonette, watermelon & rooftop jalapeno shooter, sun gold tomato & blueberry salsa
--pepper crusted beef carpaccio with allandale cherry tomatoes, balsamic reduction, truffle oil
--tuna sashimi with pickled ginger, house-made kimchi, carrot sesame salad
--herbed cheese napoleon, pickled rooftop vegetables, fresh fruit compote
--beet carpaccio with red wine reduction, shallot, za’atar, ricotta salada
--black bean & rooftop pepper chili with lime crème fraiche
For reservations, please call (617) 965-3100.
2) Beginning on August 3, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new three-course prix fixe menu will feature new items prepared by Executive Chef Danny Levesque, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield. This menu will change weekly based on the harvest.
The rooftop farm is 17,000 square feet and was designed as ell as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.
Sample Menu
Appetizer
Goat Cheese Ravioli, Mint, Basil, Dates
Side dish
Gratin of Braised Kale, Collard Greens, Pancetta
Entree
Herb Encrusted Local Cod, Spring Carrots, Exotic Mushrooms
Dessert Cart
For Reservations, please call 781-944-4810.
3) Chef Carolyn Johnson of 80 Thoreau in Concord recently offered a special Striper Menu and I was impressed. She has a new special offering, a Corn & Tomato Tasting Menu, which uses local, fresh produce. Chef Johnson says "We are all about supporting our neighborhood farms, and farms like Brigham and Verrill really do grow the best corn and tomatoes you'll ever taste. August is the best time to be a chef in New England--the farm product is just extraordinary."
The special menu will be available from August 4-15, and costs $45 person. And it sounds like it will be a delicious four-course dinner.
First Course
Griddle Cheese (Cherry tomatoes, pickled corn, basil)
Second Course
Corn Soup (Charred omato, crab, fennel)
Third Course
Grrilled Pork Chop (Broiled tomato, spicy corn fritters)
Fourth Course
Corn custard (plum, tomato, molasses)
For Reservations, please call 978-318-0008
4) Newburyport is hosting the inaugural Savor Newburyport event brought to you by the Greater Newburyport Chamber of Commerce and their members, highlighting the cuisine, craft beer and cocktails, shopping and cultural experiences the maritime city has to offer. From September 17th through the 26th, Newburyport will host unique events and innovative dining and retail collaborations.
The celebration will kick off on Thursday, September 17, at the Opening Savory Gala on Newburyport’s picturesque waterfront from 6-9pm. Guests will have the opportunity to sample award-winning food and drinks from over 30 local restaurants and chefs throughout Greater Newburyport.
Throughout the 10-day celebration, tickets will be available to numerous special events hosted by local restaurants in and around Newburyport. In addition from Friday, September 18th to Sunday, September 20th, the Savory Retail Showcase events will take place with numerous retail shops offering special incentives, features and promotions. Simultaneously, the 10th annual Newburyport Documentary Film Festival will be held at the Firehouse Center for the Arts and the Screening Room, sharing the year’s most thoughtful filmmaking.
Visit http://www.savornewburyport.com for event and ticket information.
5) Now that August is here, start off the month with some new food and fun experiences. Formaggio Kitchen provides a variety of fun-filled foodie classes that will please your palate this month.
From oyster and wine pairings to creating the perfect summer clam bake, Formaggio Kitchen offers an experience to please everyone! Oysters and Old World Wines hosted on August 11th provides guests with five different ways to prepare this amazing bivalve accompanied by expertly paired old world wines. The Summer Clam Bake class on August 17th dives into this favorite New England pastime with James Beard nominated chef Matt Jennings of Townsman where guests can enjoy a classic clam bake that is expertly paired with beer, cider, and wine. On the other end of the food spectrum, Formaggio Kitchen's Pickling and Preserving 101 class on August 19th will show you how to save the fantastic flavors of summer produce with our in-house pickling enthusiast, Julie. Wash it all down with expert cheese and ciders pairings at our Cheese + Cider with Bantam Cider Company class on August 27th.
Check out the Formaggio Kitchen website for more details.
6) Legal Sea Foods is holding their 7th annual Oyster Festival from September 17 through October 14, Legal Sea Foods venues in Massachusetts will feature a series of in-restaurant specials including Fried Oysters (three for $10) in four preparations: Buffalo Oyster (blue cheese, celery hearts, radish), BBQ Oyster (cole slaw, BBQ mayo), Sriracha Oyster (tasso, roasted corn, pickled green tomato) and Fried Oyster & Eggs (sauce gribiche, arugula, red onion). For Baked Oysters (three for $12), options include the Lobster Spinach Oyster (cheese, herbed crumbs), Oyster Scampi (shrimp garlic butter, white wine), Crab & Cheese Oyster (Jonah crab, horseradish, cheddar, cream cheese) and the Roasted Oyster (smoked chorizo butter, fresh herbs). There also is a Raw Oyster & Tuna Crudo (sambal, sesame dressing - $4.50), Raw Oyster (apple mignonette - $3).
The official drink of this year’s Oyster Festival is the refreshing Deadrise (American Harvest Organic vodka, muddled cucumber, lime, grapefruit bitters - $10) designed to complement the oysters’ flavor profiles.
Special events will be held at various Legal Sea Foods locations and will include:
Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s outdoor Terrace Bar (September 20 from 2-4pm; a la carte pricing; 20 University Road, Cambridge);
Sip, Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (September 29 at 6:30pm; $40 per person; 26 Park Plaza, Boston);
Mollusk Mania, a 21+ “everything oysters” party featuring a raw bar of eight varieties, four passed appetizers and a “"How to Shuck an Oyster" station on the all-weather rooftop at Legal Harborside (October 4 from 1-3pm; starting at $55 per person; 270 Northern Avenue, Boston);
Oysteria, Mamma Mia, a wine dinner for half-shell hedonists and novices alike at Legal Oysteria (October 7 at 6:30pm; $75 per person; 10 City Square, Charlestown).
1) For the sixth year in a row, 51 Lincoln ushers in the final month of summer with Raw August, a celebration of all things fresh, flavorful, and in their natural form. Every day, Chef Jeff Fournier will feature a different raw special, showcasing his talent for creating unique and delicious dishes using the highest quality ingredients. From ceviches, to crudos, to tartares, and more, Fournier’s culinary innovation is unparalleled. Past dishes have included:
--scallop crudo with rooftop chili & corn relish, smoked salt, lime sauce
--white miso salmon tartare with handmade fennel potato chips, scallion
--chilled peanut noodle salad with torched yellowfin tuna, wasabi dusted rice puffs
--oysters three ways ft. yellow pepper & peach mignonette, watermelon & rooftop jalapeno shooter, sun gold tomato & blueberry salsa
--pepper crusted beef carpaccio with allandale cherry tomatoes, balsamic reduction, truffle oil
--tuna sashimi with pickled ginger, house-made kimchi, carrot sesame salad
--herbed cheese napoleon, pickled rooftop vegetables, fresh fruit compote
--beet carpaccio with red wine reduction, shallot, za’atar, ricotta salada
--black bean & rooftop pepper chili with lime crème fraiche
For reservations, please call (617) 965-3100.
2) Beginning on August 3, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new three-course prix fixe menu will feature new items prepared by Executive Chef Danny Levesque, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield. This menu will change weekly based on the harvest.
The rooftop farm is 17,000 square feet and was designed as ell as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.
Sample Menu
Appetizer
Goat Cheese Ravioli, Mint, Basil, Dates
Side dish
Gratin of Braised Kale, Collard Greens, Pancetta
Entree
Herb Encrusted Local Cod, Spring Carrots, Exotic Mushrooms
Dessert Cart
For Reservations, please call 781-944-4810.
3) Chef Carolyn Johnson of 80 Thoreau in Concord recently offered a special Striper Menu and I was impressed. She has a new special offering, a Corn & Tomato Tasting Menu, which uses local, fresh produce. Chef Johnson says "We are all about supporting our neighborhood farms, and farms like Brigham and Verrill really do grow the best corn and tomatoes you'll ever taste. August is the best time to be a chef in New England--the farm product is just extraordinary."
The special menu will be available from August 4-15, and costs $45 person. And it sounds like it will be a delicious four-course dinner.
First Course
Griddle Cheese (Cherry tomatoes, pickled corn, basil)
Second Course
Corn Soup (Charred omato, crab, fennel)
Third Course
Grrilled Pork Chop (Broiled tomato, spicy corn fritters)
Fourth Course
Corn custard (plum, tomato, molasses)
For Reservations, please call 978-318-0008
4) Newburyport is hosting the inaugural Savor Newburyport event brought to you by the Greater Newburyport Chamber of Commerce and their members, highlighting the cuisine, craft beer and cocktails, shopping and cultural experiences the maritime city has to offer. From September 17th through the 26th, Newburyport will host unique events and innovative dining and retail collaborations.
The celebration will kick off on Thursday, September 17, at the Opening Savory Gala on Newburyport’s picturesque waterfront from 6-9pm. Guests will have the opportunity to sample award-winning food and drinks from over 30 local restaurants and chefs throughout Greater Newburyport.
Throughout the 10-day celebration, tickets will be available to numerous special events hosted by local restaurants in and around Newburyport. In addition from Friday, September 18th to Sunday, September 20th, the Savory Retail Showcase events will take place with numerous retail shops offering special incentives, features and promotions. Simultaneously, the 10th annual Newburyport Documentary Film Festival will be held at the Firehouse Center for the Arts and the Screening Room, sharing the year’s most thoughtful filmmaking.
Visit http://www.savornewburyport.com for event and ticket information.
5) Now that August is here, start off the month with some new food and fun experiences. Formaggio Kitchen provides a variety of fun-filled foodie classes that will please your palate this month.
From oyster and wine pairings to creating the perfect summer clam bake, Formaggio Kitchen offers an experience to please everyone! Oysters and Old World Wines hosted on August 11th provides guests with five different ways to prepare this amazing bivalve accompanied by expertly paired old world wines. The Summer Clam Bake class on August 17th dives into this favorite New England pastime with James Beard nominated chef Matt Jennings of Townsman where guests can enjoy a classic clam bake that is expertly paired with beer, cider, and wine. On the other end of the food spectrum, Formaggio Kitchen's Pickling and Preserving 101 class on August 19th will show you how to save the fantastic flavors of summer produce with our in-house pickling enthusiast, Julie. Wash it all down with expert cheese and ciders pairings at our Cheese + Cider with Bantam Cider Company class on August 27th.
Check out the Formaggio Kitchen website for more details.
6) Legal Sea Foods is holding their 7th annual Oyster Festival from September 17 through October 14, Legal Sea Foods venues in Massachusetts will feature a series of in-restaurant specials including Fried Oysters (three for $10) in four preparations: Buffalo Oyster (blue cheese, celery hearts, radish), BBQ Oyster (cole slaw, BBQ mayo), Sriracha Oyster (tasso, roasted corn, pickled green tomato) and Fried Oyster & Eggs (sauce gribiche, arugula, red onion). For Baked Oysters (three for $12), options include the Lobster Spinach Oyster (cheese, herbed crumbs), Oyster Scampi (shrimp garlic butter, white wine), Crab & Cheese Oyster (Jonah crab, horseradish, cheddar, cream cheese) and the Roasted Oyster (smoked chorizo butter, fresh herbs). There also is a Raw Oyster & Tuna Crudo (sambal, sesame dressing - $4.50), Raw Oyster (apple mignonette - $3).
The official drink of this year’s Oyster Festival is the refreshing Deadrise (American Harvest Organic vodka, muddled cucumber, lime, grapefruit bitters - $10) designed to complement the oysters’ flavor profiles.
Special events will be held at various Legal Sea Foods locations and will include:
Shellfish Shindig, a ‘shuckout’ of $1 oysters at Charles Square’s outdoor Terrace Bar (September 20 from 2-4pm; a la carte pricing; 20 University Road, Cambridge);
Sip, Slurp and Sup, a trio of small plates paired with oyster-friendly wines hosted in the Park Square location’s 10,000 bottle wine cellar (September 29 at 6:30pm; $40 per person; 26 Park Plaza, Boston);
Mollusk Mania, a 21+ “everything oysters” party featuring a raw bar of eight varieties, four passed appetizers and a “"How to Shuck an Oyster" station on the all-weather rooftop at Legal Harborside (October 4 from 1-3pm; starting at $55 per person; 270 Northern Avenue, Boston);
Oysteria, Mamma Mia, a wine dinner for half-shell hedonists and novices alike at Legal Oysteria (October 7 at 6:30pm; $75 per person; 10 City Square, Charlestown).
Thursday, July 31, 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) Gordon Wilcox, CEO of Wilcox Hospitality Group; Dr. Jay Austen, Jr., Chief, Plastic and Reconstructive Surgery & Chief, Division of Burn Surgery at Mass General Hospital; Brian Poe, Chef & Owner of The Tip Tap Room.
On August 25, from 6pm-9pm, The Tip Tap Room owners Brian Poe and Gordon Wilcox, CEO of Wilcox Hospitality Group, will host the 1st annual “Chefs for Clefts” fundraiser to benefit Massachusetts General Hospital’s Global Surgical Initiative. Funds raised from the charitable fête will directly assist Dr. Jay Austen’s (Chief, Plastic and Reconstructive Surgery & Chief, Division of Burn Surgery at Mass General Hospital) missions that support children with facial deformities and cleft lips as well as burn victims in Colombia.
This festive “Night in Colombia” themed event will kick-off with Colombian music paired with complimentary Colombian-inspired cocktails and passed hors d'oeuvres, as prepared by Brian Poe, including: Summer Corn & Cheese Arepas; Buenelos (stuffed with goat cheese and cinnamon sugar dust); Cassava Chips (topped with roasted lechona bits); Empanadas (topped with lime-infused purple cabbage relish); Traditional Fritanga o’ Picada Colombiano (patacones, chicharrón, papa criolla, chorizo, pork ribs, yucca frita & ají Colombiano sauce); and, Colombian Ceviche de Camarones.
Brian Poe and chef friends Chris Coombs (Boston Chops & Deuxave), Andy Husbands (Tremont 647), Michael Scelfo (Alden & Harlow) and Lydia Shire (Scampo) each have graciously donated a three-course paired “dinner for ten” at their respective restaurants which will be up for bid in the silent auction throughout the evening. Supporters also will have the opportunity to mix and mingle with some the City’s top culinary luminaries.
COST: General Admission (includes open bar and passed hors d'oeuvres): $40 per person in advance; $50 at the door
VIP Tickets (includes open bar, passed hors d'oeuvres and a $100 gift certificate to the following restaurants from the Wilcox Hospitality Group: The Tip Tap Room, Estelle’s, Poe’s Kitchen at the Rattlesnake, Bukowski Tavern, Lower Depths or Parish Café): $500 per person
To purchase tickets, please visit: https://www.eventbrite.com/e/chefs-for-clefts-presents-a-night-in-colombia-tickets-12358359185.
Additional donations for Massachusetts General Hospital’s Global Surgical Initiative will be accepted onsite or online at https://fundraise.massgeneral.org/anna-flesher?utm_source=created&utm_medium=f&utm_campaign=sWSX.
2) You'’ll want to be at Fruit Center’s Water Street parking lot, located in Hingham, on alternate Saturdays this summer, —rain or shine from 11:30 AM to 1 PM, to meet the hottest restaurant chefs from Hingham and beyond, and to sample their grilled specialties, free of charge. “Look for the big white tent, where we’ll have hot grills set up and hot chefs behind them, providing a tasty free lunch for Fruit Center shoppers.
Before or after the event, shoppers are encouraged to pick up whatever they need for summer cooking; Fruit Center carries dozens of unique items made by South Shore purveyors, from pasta sauce to paleo treats.
Saturday, August 9 11:30am-1pm
Executive Chef Estaban Gallego, ESTER, Dorchester
Grilled Salmon with Mexican “Street Corn”
Saturday, August 23 11:30am-1pm
Chef-Owner Brian Jenkins, PORTO BISTRO, Kingston
Marinated Skirt Steak with Meyer Lemon, chimichurri sauce and corn
3) Beginning on August 4th, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new four-course prix fixe menu, which will rotate weekly, has been prepared by Culinary Director Rodney Murillo, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield.
The rooftop farm is 17,000 square feet and was designed as well as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.
Market Menu
Antipasto
Green Tomato-Cucumber Gazpacho, Maine Lobster
Farinaceo
Bucatini, Baby Arugula, Purple Beans, Vermont Butter, Shaved Ricotta Salata
Piatti Del Giorno
Grilled Swordfish
Purple, Orange Carrots, Grilled Eggplant, Charmoula Sauce, Dill Crème Fraîche
Dolce
Blueberry Torte
Mascarpone Lemon Gelato
COST: $50 per person (excluding tax & gratuity)
Reservations are recommended by calling 781-944-4810
1) Gordon Wilcox, CEO of Wilcox Hospitality Group; Dr. Jay Austen, Jr., Chief, Plastic and Reconstructive Surgery & Chief, Division of Burn Surgery at Mass General Hospital; Brian Poe, Chef & Owner of The Tip Tap Room.
On August 25, from 6pm-9pm, The Tip Tap Room owners Brian Poe and Gordon Wilcox, CEO of Wilcox Hospitality Group, will host the 1st annual “Chefs for Clefts” fundraiser to benefit Massachusetts General Hospital’s Global Surgical Initiative. Funds raised from the charitable fête will directly assist Dr. Jay Austen’s (Chief, Plastic and Reconstructive Surgery & Chief, Division of Burn Surgery at Mass General Hospital) missions that support children with facial deformities and cleft lips as well as burn victims in Colombia.
This festive “Night in Colombia” themed event will kick-off with Colombian music paired with complimentary Colombian-inspired cocktails and passed hors d'oeuvres, as prepared by Brian Poe, including: Summer Corn & Cheese Arepas; Buenelos (stuffed with goat cheese and cinnamon sugar dust); Cassava Chips (topped with roasted lechona bits); Empanadas (topped with lime-infused purple cabbage relish); Traditional Fritanga o’ Picada Colombiano (patacones, chicharrón, papa criolla, chorizo, pork ribs, yucca frita & ají Colombiano sauce); and, Colombian Ceviche de Camarones.
Brian Poe and chef friends Chris Coombs (Boston Chops & Deuxave), Andy Husbands (Tremont 647), Michael Scelfo (Alden & Harlow) and Lydia Shire (Scampo) each have graciously donated a three-course paired “dinner for ten” at their respective restaurants which will be up for bid in the silent auction throughout the evening. Supporters also will have the opportunity to mix and mingle with some the City’s top culinary luminaries.
COST: General Admission (includes open bar and passed hors d'oeuvres): $40 per person in advance; $50 at the door
VIP Tickets (includes open bar, passed hors d'oeuvres and a $100 gift certificate to the following restaurants from the Wilcox Hospitality Group: The Tip Tap Room, Estelle’s, Poe’s Kitchen at the Rattlesnake, Bukowski Tavern, Lower Depths or Parish Café): $500 per person
To purchase tickets, please visit: https://www.eventbrite.com/e/chefs-for-clefts-presents-a-night-in-colombia-tickets-12358359185.
Additional donations for Massachusetts General Hospital’s Global Surgical Initiative will be accepted onsite or online at https://fundraise.massgeneral.org/anna-flesher?utm_source=created&utm_medium=f&utm_campaign=sWSX.
2) You'’ll want to be at Fruit Center’s Water Street parking lot, located in Hingham, on alternate Saturdays this summer, —rain or shine from 11:30 AM to 1 PM, to meet the hottest restaurant chefs from Hingham and beyond, and to sample their grilled specialties, free of charge. “Look for the big white tent, where we’ll have hot grills set up and hot chefs behind them, providing a tasty free lunch for Fruit Center shoppers.
Before or after the event, shoppers are encouraged to pick up whatever they need for summer cooking; Fruit Center carries dozens of unique items made by South Shore purveyors, from pasta sauce to paleo treats.
Saturday, August 9 11:30am-1pm
Executive Chef Estaban Gallego, ESTER, Dorchester
Grilled Salmon with Mexican “Street Corn”
Saturday, August 23 11:30am-1pm
Chef-Owner Brian Jenkins, PORTO BISTRO, Kingston
Marinated Skirt Steak with Meyer Lemon, chimichurri sauce and corn
3) Beginning on August 4th, enjoy the new Monday Market Menu at Davio’s Lynnfield every Monday evening during the month of August. In addition to their regular menu, the new four-course prix fixe menu, which will rotate weekly, has been prepared by Culinary Director Rodney Murillo, will utilize ingredients grown and available at the new Rooftop Farm at Whole Foods Market at Market Street in Lynnfield.
The rooftop farm is 17,000 square feet and was designed as well as installed by Recover Green Roofs, a Somerville based company specializing in vegetated green roofs, living walls and rooftop farms. After Recover completed the design and construction of the rooftop farm, Green City Growers, also based in Somerville, assumed the responsibilities of harvesting and maintaining the crops. The estimated 10,000 pounds of fruits, vegetables and herbs are for sale in the market and used in their prepared foods department. It is the largest rooftop farm in New England and the first supermarket farm in the country.
Market Menu
Antipasto
Green Tomato-Cucumber Gazpacho, Maine Lobster
Farinaceo
Bucatini, Baby Arugula, Purple Beans, Vermont Butter, Shaved Ricotta Salata
Piatti Del Giorno
Grilled Swordfish
Purple, Orange Carrots, Grilled Eggplant, Charmoula Sauce, Dill Crème Fraîche
Dolce
Blueberry Torte
Mascarpone Lemon Gelato
COST: $50 per person (excluding tax & gratuity)
Reservations are recommended by calling 781-944-4810
Thursday, December 19, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming.
**********************************************************
1) The 2014 Boston Wine Expo will be held February 15-16, 2014, including the Grand Tasting, Vintner's Reserve Lounge, Seminars, Chef Demonstrations and more. You can read about some of my experiences at last year's Expo, including some of the most compelling wines I tasted. As a holiday bonus, there is a discount code you can use, until December 24, to get $10 off the Saturday or Sunday Grand Tasting tickets. The code is HOLIDAY13 so if you plan on attending the Expo, now is the time to buy tickets and save.
2) Celebrate New Year’s Eve at Bondir Concord. On Tuesday, December 31, chef Jason Bond will celebrate the New Year and his new restaurant with a multi-course culinary experience. Each course will be paired with a selection from Bondir’s wine menu.
MENU:
Bread-Warthog Wheat Sourdough with Bran
Cascade Hops and Currants
New England Bouillabaisse
Smoked & Brined Oysters, Smelts
Dartmouth Cider Apple Normande
Radicchio, Chevre de Bethmale, Tarragon, Liquorice and Almond Vinaigrette
Roasted Black Futsu Squash
Red Wine Poached Foie Gras, Satsuma Tangerine, Spiced Brown Butter, Petit Greens
Paired with NV Chidaine Mountlouis Brut, France, Champagne
White Alba Truffle
Durum Flour Spaghetti, L'escala Breadcrumbs, Braised Kale, Prairie Fire Chili, English Thyme
Bitter Cocoa Casarecce
South Texas Antelope Ragu, Parmigiano Reggiano, Cocoa Nibs
Walnut Ricotta Agnolotti
Butternut Squash, Chanterelle Mushrooms, Mint & Walnut Pesto, Shaved Crucolo
Paired with 2012 Rainoldi Nebbiolo, Italy Rosé
Sweet Potato Custard Tartine
Seared Teff Polenta, American Chestnuts
Autumn Vegetable Mignardises, Mustard Oil
Olive Oil Poached Cod
Creamed Watercress, Brown Bread, Roasted Fennel, Waldoboro Green Neck Turnip
Roasted Goose Magret
Triticale Berries with Lardon, Corn Flour Crumpet, Georgia Candy Roaster Squash, Black Walnuts
New York Beef Striploin
Gingerbread Beets, Honeyed Carrots, Butter-Confit Shallot, Roasting Jus
Paired with a choice of:
2012 Riffault Boucard, France, Sancerre
2010 Domaine La Garrigue, France, Vacqueyras
COST: Four courses, $85 per person, $135 per person with wine pairings. Tax and gratuity not included.
Seating is limited and reservations are required by calling 978-610-6554
3) An ongoing series, The Salty Pig's Executive Chef Kevin O'Donnell and Chef Michael Lombardi Jr. welcome some of the finest visiting chefs each month to duke it out at Porkapalooza, a pig battle of skill, culinary creativity, and tasty goodness. Each chef will be given one ingredient in common: a pig part. From there they whip up a dish and serve it up family-style where guests judge who the winner is. At the end of each dinner, we will raise a complimentary glass to toast the Head Hog, and $100 will be donated to the winner's charity of choice.
Next up in the event series, on January 6, 2014, from 7pm-10pm, Chef Sam Jackson from KO Pies will battle it out against The Salty Pig using the featured ingredient of the month, ham hock. Along with the people's vote, special guest judges include Jacki Morisi and Lisa DeCanio (from Just Add Cheese) and Brian Mercury (Pastry Chef at Harvest).
Tickets are $27.50 per person. Details/tickets can be found here: http://porkapaloozaboston.eventbrite.com
4) Join Steve DiFillippo Chef/Owner of Davio's Northern Italian Steakhouse, for a special cooking demo presentation and book signing event for “It’s All About the Guest,” a guide to starting a restaurant, running a successful business, enjoying food and living life. DiFillippo will share some of his recipes as well as stories and tips from his many successful years in the industry.
The event will take place at Williams Sonoma at MarketStreet Lynnfield on Saturday, December 21, from 1pm-3pm. guests will be treated to a tasting of recipes from the book including the Kobe meatballs and gnocchi bolognese. Signed copies of the books will be available for purchase at the event for $26.95.
This is a free event. Signed copies of the books will be available for purchase at the event for $26.95. For more information please call 781-334-3690.
**********************************************************
1) The 2014 Boston Wine Expo will be held February 15-16, 2014, including the Grand Tasting, Vintner's Reserve Lounge, Seminars, Chef Demonstrations and more. You can read about some of my experiences at last year's Expo, including some of the most compelling wines I tasted. As a holiday bonus, there is a discount code you can use, until December 24, to get $10 off the Saturday or Sunday Grand Tasting tickets. The code is HOLIDAY13 so if you plan on attending the Expo, now is the time to buy tickets and save.
2) Celebrate New Year’s Eve at Bondir Concord. On Tuesday, December 31, chef Jason Bond will celebrate the New Year and his new restaurant with a multi-course culinary experience. Each course will be paired with a selection from Bondir’s wine menu.
MENU:
Bread-Warthog Wheat Sourdough with Bran
Cascade Hops and Currants
New England Bouillabaisse
Smoked & Brined Oysters, Smelts
Dartmouth Cider Apple Normande
Radicchio, Chevre de Bethmale, Tarragon, Liquorice and Almond Vinaigrette
Roasted Black Futsu Squash
Red Wine Poached Foie Gras, Satsuma Tangerine, Spiced Brown Butter, Petit Greens
Paired with NV Chidaine Mountlouis Brut, France, Champagne
White Alba Truffle
Durum Flour Spaghetti, L'escala Breadcrumbs, Braised Kale, Prairie Fire Chili, English Thyme
Bitter Cocoa Casarecce
South Texas Antelope Ragu, Parmigiano Reggiano, Cocoa Nibs
Walnut Ricotta Agnolotti
Butternut Squash, Chanterelle Mushrooms, Mint & Walnut Pesto, Shaved Crucolo
Paired with 2012 Rainoldi Nebbiolo, Italy Rosé
Sweet Potato Custard Tartine
Seared Teff Polenta, American Chestnuts
Autumn Vegetable Mignardises, Mustard Oil
Olive Oil Poached Cod
Creamed Watercress, Brown Bread, Roasted Fennel, Waldoboro Green Neck Turnip
Roasted Goose Magret
Triticale Berries with Lardon, Corn Flour Crumpet, Georgia Candy Roaster Squash, Black Walnuts
New York Beef Striploin
Gingerbread Beets, Honeyed Carrots, Butter-Confit Shallot, Roasting Jus
Paired with a choice of:
2012 Riffault Boucard, France, Sancerre
2010 Domaine La Garrigue, France, Vacqueyras
COST: Four courses, $85 per person, $135 per person with wine pairings. Tax and gratuity not included.
Seating is limited and reservations are required by calling 978-610-6554
3) An ongoing series, The Salty Pig's Executive Chef Kevin O'Donnell and Chef Michael Lombardi Jr. welcome some of the finest visiting chefs each month to duke it out at Porkapalooza, a pig battle of skill, culinary creativity, and tasty goodness. Each chef will be given one ingredient in common: a pig part. From there they whip up a dish and serve it up family-style where guests judge who the winner is. At the end of each dinner, we will raise a complimentary glass to toast the Head Hog, and $100 will be donated to the winner's charity of choice.
Next up in the event series, on January 6, 2014, from 7pm-10pm, Chef Sam Jackson from KO Pies will battle it out against The Salty Pig using the featured ingredient of the month, ham hock. Along with the people's vote, special guest judges include Jacki Morisi and Lisa DeCanio (from Just Add Cheese) and Brian Mercury (Pastry Chef at Harvest).
Tickets are $27.50 per person. Details/tickets can be found here: http://porkapaloozaboston.eventbrite.com
4) Join Steve DiFillippo Chef/Owner of Davio's Northern Italian Steakhouse, for a special cooking demo presentation and book signing event for “It’s All About the Guest,” a guide to starting a restaurant, running a successful business, enjoying food and living life. DiFillippo will share some of his recipes as well as stories and tips from his many successful years in the industry.
The event will take place at Williams Sonoma at MarketStreet Lynnfield on Saturday, December 21, from 1pm-3pm. guests will be treated to a tasting of recipes from the book including the Kobe meatballs and gnocchi bolognese. Signed copies of the books will be available for purchase at the event for $26.95.
This is a free event. Signed copies of the books will be available for purchase at the event for $26.95. For more information please call 781-334-3690.
Thursday, August 22, 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) After 28 years, Chef/Owner Steve DiFillippo is making his way back to his hometown with the opening of Davio’s Northern Italian Steakhouse in Lynnfield at the new Market Street Lynnfield shopping complex. Growing up in Lynnfield, DiFillippo’s passion for food began when he would rush home after long football practices to cook with his mom and learn all the DiFillippo family recipes passed down by his Italian grandmother.
“After opening Davio’s restaurants in multiple locations including Boston’s Back Bay, Chestnut Hill, Foxborough, Atlanta and Philadelphia, it is an honor to open in my own hometown. I always dreamed of opening my own restaurant in Lynnfield, this is where I grew up and is a very special homecoming for me.” – Steve DiFillippo
Under the leadership of DiFillippo, Culinary Director Rodney Murillo, Executive Chef Stephen Brown and General Manager Joe Buccieri, Davio’s Lynnfield will offer an array of daily lunch and dinner specials, while engaging guests with signature menu options, including Davio’s classics, fresh salads, handmade pastas, an a la carte section, Prime Brandt Beef and plated entrées.
The menu will include the following dishes ranging from $8 to $31: Tagliatelle Bolognese (braised veal, beef, pork, tomato sauce); Lobster Risotto (Asparagus, Fresh Herbs, Lobster Cream); Roasted Tomato Soup (goat cheese, chive crostini); Crispy Chicken Livers (port balsamic glaze, glass spinach, toasted pine nuts); Kobe Beef Meatball (San Marzano tomatoes) and Warm Spinach Salad (roasted peppers, portobello mushrooms, goat cheese, garlic, olive oil).
Pasta lovers can look forward to a selection of Farinacei (handmade pastas) such as Hand-Rolled Potato Gnocchi (organic mushrooms, basil, white truffle oil); Fettucine Carbonara (pancetta, egg, parmigiano, black pepper) and Spaghetti, Shrimp (hot chilies, white wine, lemon, olive oil) all prepared in house using the “La Monferrina” pasta machine imported from Italy. This new Technology allows for the production of delicious dry pasta in various shapes and sizes, all out of one machine.
While dining at the bar, Chef Stephen Brown has carefully crafted a selection of artisan, handmade pizzas. Priced from $12 to $16 and comprised of classic pizzas such as San Marzano Tomato (fresh mozzarella, basil); Prosciutto (fig jam, arugula, caramelized onions, shaved parmigiano) and Pepperoni. All of the handmade pizzas are cooked in the all-new wood stone oven. This oven heats up to 800 degrees Fahrenheit, cooking the pizza evenly from the bottom and top simultaneously for a crisp and bubbly crust.
Davio’s Lynnfield’s beverage menu includes a vast selection of spirits, premium alcohol and refreshing mixers, in addition to an array of signature cocktails such as the Pompelmo (Absolut Ruby Red, St. Germain, Grapefruit Juice); Davio’s Inferno (Stoli Hot, Fresh Lime Juice, Splash of Red Pepper Flake-Infused Simple Syrup) and Melagrano (Reyka, Pama, Fresh Lime Juice, Cranberry Juice, Splash of Rhubarb Bitters) priced at $11. Offering nearly 250 labels, the varied wine collection is comprised of red, white and sparkling wines from Italy, France and the United States, 20 of which are available by the glass ranging in price from $9 to $16. Paying special attention to its Italian heritage, Davio’s Lynnfield has placed particular emphasis on sourcing from Italy’s Tuscany and Piedmont regions. Taking serious wine connoisseurs into account, a special reserve selection featuring over 20 red and white wines by the bottle are also available.
2) Every Monday night from September 2, the bar at Tavolo will become an enoteca whose theme is Cheap Flights to Italy. Eclectic bottles of regional Italian wines -- drawn from the identical 20 regions of Italy that are explored each week at Tavolo'’s popular Regional Pasta Tour -- will be featured in combination with three small plates of matching food. Each week, a stamp will be made in the diner’s personal Wine Passport, stored at the restaurant. Cheap Flights to Italy with small plates, hosted by Tavolo sommelier Monica Bolduc, cost $25 per person.
3) Executive Chef Eric Gburski is adding signature southern comfort dishes to the existing “Burger Joint” lunchtime menu at Estelle’s Southern Cuisine in the South End. In addition to the five burger options and four gourmet salads, Chef Grburksi will offer a taste of the south with Po Boy’s and an array of authentic southern plates.
For starters, there are five options: Buttermilk Fried House Pickles ($5.25); Spicy Smoked Chicken Liver Deviled Eggs ($3.95); Tasso Ham Hushpuppies (orange-chile honey & parsley butter - $5.95); Buttermilk Fried Chicken Thigh (watermelon-radish salad & BBQ sauce -$6.95); and, Traditional Sausage & Smoked Chicken Gumbo ($8.95).
Chef Gburski’s Po Boy’s are served with house-cut fries and a variety of sauces and will be as follows: Estelle’s Monte Cristo (smoked turkey, tasso ham, gruyere cheese & red onion jam - $11.95); Slow Roasted Brisket & Smoked Provolone (pickled hot pepper relish & roasted garlic aioli - $10.95); and, Fried Gulf White Shrimp (green tomato – corn chow chow & remoulade slaw - $12.95).
Savory southern entrees include: Buttermilk Fried Chicken Platter (sausage gravy, 2 cheese mac n’ cheese & seared greens - $17.95); and, Cajun Cornmeal Crusted Catfish (pecan-parsley relish, red beans n’ rice & garlic seared greens -$19.95).
Estelle’s is open for lunch service Monday through Saturday from 11:30am to 5:00pm.
4) On Wednesday, September 11, at 6:30pm, Ristorante Olivio, located in Arlington, will host a four- course Italian wine dinner in conjunction with North of Boston Wine Week. The all-inclusive meal ($49 per person + tax and gratuity) consists of four courses with specially paired wines.
MENU:
Antipasto
Carpaccio di Vitello (Charred veal tenderloin carpaccio, shaved parmigiano reggiano, capers, zest of lemon and celery, drizzled lemon with juice and white truffle oil)
Wine: Alfredo & Luca Roagna Dolcetto d’Alba (Piedmont)
Primi
(Choice of One)
Tortellini (Homemade sweet corn tortellini, with lobster meat, shaved zucchini, roasted cherries tomatoes, lobster and fresh herb broth)
Wine: Villa Matilde Falerno del Massico Bianco (Campania)
or
Agnolotti (Homemade beef short rib Agnolotti, with fried zucchini, brown butter, shaved parmigiano and toasted bread crumbs)
Wine: Ascheri Barbera d’Alba (Piedmont)
Secondi
(Choice of One)
Filetto di Manzo (Filet Mignon, potato mash, crispy pancetta, braised rainbow chard, and Valpolicella reduction)
Wine: Tommasi Ripasso Valpolicella Classico Superiore (Veneto)
or
Spigola con Salmoriglio (Sea Bass, with extra virgin olive oil, garlic, parsley, fresh oregano and lemon, artichokes and zucchini)
Wine: Panizzi Vernaccia di San Gimignano (Tuscany)
Dolce
Sicilian Cake (Rum cake, ricotta, chocolate, peaches, strawberries, whipped cream & pistachios)
Wine: Le Serra Moscato D’asti
Reservations recommended by calling (781) 648-2300.
**********************************************************
1) After 28 years, Chef/Owner Steve DiFillippo is making his way back to his hometown with the opening of Davio’s Northern Italian Steakhouse in Lynnfield at the new Market Street Lynnfield shopping complex. Growing up in Lynnfield, DiFillippo’s passion for food began when he would rush home after long football practices to cook with his mom and learn all the DiFillippo family recipes passed down by his Italian grandmother.
“After opening Davio’s restaurants in multiple locations including Boston’s Back Bay, Chestnut Hill, Foxborough, Atlanta and Philadelphia, it is an honor to open in my own hometown. I always dreamed of opening my own restaurant in Lynnfield, this is where I grew up and is a very special homecoming for me.” – Steve DiFillippo
Under the leadership of DiFillippo, Culinary Director Rodney Murillo, Executive Chef Stephen Brown and General Manager Joe Buccieri, Davio’s Lynnfield will offer an array of daily lunch and dinner specials, while engaging guests with signature menu options, including Davio’s classics, fresh salads, handmade pastas, an a la carte section, Prime Brandt Beef and plated entrées.
The menu will include the following dishes ranging from $8 to $31: Tagliatelle Bolognese (braised veal, beef, pork, tomato sauce); Lobster Risotto (Asparagus, Fresh Herbs, Lobster Cream); Roasted Tomato Soup (goat cheese, chive crostini); Crispy Chicken Livers (port balsamic glaze, glass spinach, toasted pine nuts); Kobe Beef Meatball (San Marzano tomatoes) and Warm Spinach Salad (roasted peppers, portobello mushrooms, goat cheese, garlic, olive oil).
Pasta lovers can look forward to a selection of Farinacei (handmade pastas) such as Hand-Rolled Potato Gnocchi (organic mushrooms, basil, white truffle oil); Fettucine Carbonara (pancetta, egg, parmigiano, black pepper) and Spaghetti, Shrimp (hot chilies, white wine, lemon, olive oil) all prepared in house using the “La Monferrina” pasta machine imported from Italy. This new Technology allows for the production of delicious dry pasta in various shapes and sizes, all out of one machine.
While dining at the bar, Chef Stephen Brown has carefully crafted a selection of artisan, handmade pizzas. Priced from $12 to $16 and comprised of classic pizzas such as San Marzano Tomato (fresh mozzarella, basil); Prosciutto (fig jam, arugula, caramelized onions, shaved parmigiano) and Pepperoni. All of the handmade pizzas are cooked in the all-new wood stone oven. This oven heats up to 800 degrees Fahrenheit, cooking the pizza evenly from the bottom and top simultaneously for a crisp and bubbly crust.
Davio’s Lynnfield’s beverage menu includes a vast selection of spirits, premium alcohol and refreshing mixers, in addition to an array of signature cocktails such as the Pompelmo (Absolut Ruby Red, St. Germain, Grapefruit Juice); Davio’s Inferno (Stoli Hot, Fresh Lime Juice, Splash of Red Pepper Flake-Infused Simple Syrup) and Melagrano (Reyka, Pama, Fresh Lime Juice, Cranberry Juice, Splash of Rhubarb Bitters) priced at $11. Offering nearly 250 labels, the varied wine collection is comprised of red, white and sparkling wines from Italy, France and the United States, 20 of which are available by the glass ranging in price from $9 to $16. Paying special attention to its Italian heritage, Davio’s Lynnfield has placed particular emphasis on sourcing from Italy’s Tuscany and Piedmont regions. Taking serious wine connoisseurs into account, a special reserve selection featuring over 20 red and white wines by the bottle are also available.
2) Every Monday night from September 2, the bar at Tavolo will become an enoteca whose theme is Cheap Flights to Italy. Eclectic bottles of regional Italian wines -- drawn from the identical 20 regions of Italy that are explored each week at Tavolo'’s popular Regional Pasta Tour -- will be featured in combination with three small plates of matching food. Each week, a stamp will be made in the diner’s personal Wine Passport, stored at the restaurant. Cheap Flights to Italy with small plates, hosted by Tavolo sommelier Monica Bolduc, cost $25 per person.
3) Executive Chef Eric Gburski is adding signature southern comfort dishes to the existing “Burger Joint” lunchtime menu at Estelle’s Southern Cuisine in the South End. In addition to the five burger options and four gourmet salads, Chef Grburksi will offer a taste of the south with Po Boy’s and an array of authentic southern plates.
For starters, there are five options: Buttermilk Fried House Pickles ($5.25); Spicy Smoked Chicken Liver Deviled Eggs ($3.95); Tasso Ham Hushpuppies (orange-chile honey & parsley butter - $5.95); Buttermilk Fried Chicken Thigh (watermelon-radish salad & BBQ sauce -$6.95); and, Traditional Sausage & Smoked Chicken Gumbo ($8.95).
Chef Gburski’s Po Boy’s are served with house-cut fries and a variety of sauces and will be as follows: Estelle’s Monte Cristo (smoked turkey, tasso ham, gruyere cheese & red onion jam - $11.95); Slow Roasted Brisket & Smoked Provolone (pickled hot pepper relish & roasted garlic aioli - $10.95); and, Fried Gulf White Shrimp (green tomato – corn chow chow & remoulade slaw - $12.95).
Savory southern entrees include: Buttermilk Fried Chicken Platter (sausage gravy, 2 cheese mac n’ cheese & seared greens - $17.95); and, Cajun Cornmeal Crusted Catfish (pecan-parsley relish, red beans n’ rice & garlic seared greens -$19.95).
Estelle’s is open for lunch service Monday through Saturday from 11:30am to 5:00pm.
4) On Wednesday, September 11, at 6:30pm, Ristorante Olivio, located in Arlington, will host a four- course Italian wine dinner in conjunction with North of Boston Wine Week. The all-inclusive meal ($49 per person + tax and gratuity) consists of four courses with specially paired wines.
MENU:
Antipasto
Carpaccio di Vitello (Charred veal tenderloin carpaccio, shaved parmigiano reggiano, capers, zest of lemon and celery, drizzled lemon with juice and white truffle oil)
Wine: Alfredo & Luca Roagna Dolcetto d’Alba (Piedmont)
Primi
(Choice of One)
Tortellini (Homemade sweet corn tortellini, with lobster meat, shaved zucchini, roasted cherries tomatoes, lobster and fresh herb broth)
Wine: Villa Matilde Falerno del Massico Bianco (Campania)
or
Agnolotti (Homemade beef short rib Agnolotti, with fried zucchini, brown butter, shaved parmigiano and toasted bread crumbs)
Wine: Ascheri Barbera d’Alba (Piedmont)
Secondi
(Choice of One)
Filetto di Manzo (Filet Mignon, potato mash, crispy pancetta, braised rainbow chard, and Valpolicella reduction)
Wine: Tommasi Ripasso Valpolicella Classico Superiore (Veneto)
or
Spigola con Salmoriglio (Sea Bass, with extra virgin olive oil, garlic, parsley, fresh oregano and lemon, artichokes and zucchini)
Wine: Panizzi Vernaccia di San Gimignano (Tuscany)
Dolce
Sicilian Cake (Rum cake, ricotta, chocolate, peaches, strawberries, whipped cream & pistachios)
Wine: Le Serra Moscato D’asti
Reservations recommended by calling (781) 648-2300.
Wednesday, May 7, 2008
The Ship: An Initial Review
Pan Seared Long Island Duck Breast served over Smoked Gouda Risotto Drizzled with Balsamic. What an incredibly delicious dish. It was one of my favorites at Savory Tastes Cafe. And having it once again brought back so many pleasant memories. It was just as tasty now as it was before. I am very glad to see the return of Chef Stephen Bell.
As I mentioned recently, Chef Stephen Bell is now the Executive Chef at the newly opened Ship Restaurant on Route 1 South in Lynnfield, near the Christmas Tree Shop. I stopped by for lunch yesterday and also had a brief chat with Chef Bell.
The dining room and full service bar seats about 125 people. They also have a function room that seats about 40 people. The Ship has a casual atmosphere and is open for both lunch and dinner. The menu specializes in seafood, including a raw bar, but also has a number of grilled meat selections.
As the restaurant has only been open for a couple weeks, and Chef Bell has only recently started, the restaurant is very much in a transitional period. Chef Bell is still working on the menu and dishes, ensuring they meet his high standards. He will add some of his signature dishes from Savory Tastes, such as the Duck Breast and Risotto. Thus, if you dine there right now, please note that the restaurant is still new and working out the kinks. As I have said before, that is true for all new restaurants. It usually takes 2-3 months for a new restaurant to be at the top of their game.
For lunch, I was initially given a couple pieces of warm, fresh bread and a dish of oil and herbs. As I have also said before, good bread is a great way to start a meal. I was also offered more bread later on during my lunch.
My lunch began with the Duck Breast and Risotto, which is an appetizer on the menu. And it was superb. For my entree, I tried the Seafood Casserole which came with a choice of potato and cole slaw. The Casserole is made from scallops, shrimp and haddock and is in an Al Forno sauce. It is out of the dish and topped by a bread crumb coating. The coating was a bit too thick but the seafood was very tasty in its sauce and there was plenty of it as well. I had the French fries and they were lightly seasoned and cooked well, crisp on the outside and soft inside.
Service was ok, though I had to ask for my water glass to refilled a couple times.
Chef Bell has much planned for the future, including the return of his themed wine dinners. He is a passionate and dedicated man so I am sure that The Ship will become a dining destination you will want to go to. The restaurant has much potential so I look forward to how it will evolve over the next few months.
As I mentioned recently, Chef Stephen Bell is now the Executive Chef at the newly opened Ship Restaurant on Route 1 South in Lynnfield, near the Christmas Tree Shop. I stopped by for lunch yesterday and also had a brief chat with Chef Bell.
The dining room and full service bar seats about 125 people. They also have a function room that seats about 40 people. The Ship has a casual atmosphere and is open for both lunch and dinner. The menu specializes in seafood, including a raw bar, but also has a number of grilled meat selections.
As the restaurant has only been open for a couple weeks, and Chef Bell has only recently started, the restaurant is very much in a transitional period. Chef Bell is still working on the menu and dishes, ensuring they meet his high standards. He will add some of his signature dishes from Savory Tastes, such as the Duck Breast and Risotto. Thus, if you dine there right now, please note that the restaurant is still new and working out the kinks. As I have said before, that is true for all new restaurants. It usually takes 2-3 months for a new restaurant to be at the top of their game.
For lunch, I was initially given a couple pieces of warm, fresh bread and a dish of oil and herbs. As I have also said before, good bread is a great way to start a meal. I was also offered more bread later on during my lunch.
My lunch began with the Duck Breast and Risotto, which is an appetizer on the menu. And it was superb. For my entree, I tried the Seafood Casserole which came with a choice of potato and cole slaw. The Casserole is made from scallops, shrimp and haddock and is in an Al Forno sauce. It is out of the dish and topped by a bread crumb coating. The coating was a bit too thick but the seafood was very tasty in its sauce and there was plenty of it as well. I had the French fries and they were lightly seasoned and cooked well, crisp on the outside and soft inside.
Service was ok, though I had to ask for my water glass to refilled a couple times.
Chef Bell has much planned for the future, including the return of his themed wine dinners. He is a passionate and dedicated man so I am sure that The Ship will become a dining destination you will want to go to. The restaurant has much potential so I look forward to how it will evolve over the next few months.
Thursday, May 1, 2008
Chef Bell & The Ship
As I mentioned recently, Chef Stephen Bell has returned as an Executive Chef to a North Shore restaurant. That restaurant has now been identified.
Chef Bell will preside over the newly opened Ship Restaurant on Route 1 South in Lynnfield, near the Christmas Tree Shop. The dining room and full service bar seats 125 diners. The menu specializes in fresh seafood items including a raw bar. There is also a selection of grilled meats. You can also dine at the full bar which features two 50 inch televisions. The restaurant is open for lunch and dinner.
Chef Bell has been working on the menu for several weeks and it will contain some of his specialities, such as Pan Seared Long Island Duck Breast served over Smoked Gouda Risotto. That was one of my favorite dishes at Savory Tastes Cafe.
I look forward to checking out The Ship.
Chef Bell will preside over the newly opened Ship Restaurant on Route 1 South in Lynnfield, near the Christmas Tree Shop. The dining room and full service bar seats 125 diners. The menu specializes in fresh seafood items including a raw bar. There is also a selection of grilled meats. You can also dine at the full bar which features two 50 inch televisions. The restaurant is open for lunch and dinner.
Chef Bell has been working on the menu for several weeks and it will contain some of his specialities, such as Pan Seared Long Island Duck Breast served over Smoked Gouda Risotto. That was one of my favorite dishes at Savory Tastes Cafe.
I look forward to checking out The Ship.
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