I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
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1) On Monday, June 2, at 6:30pm, Terramia Ristorante, located on Salem Street in the North End, is celebrating the long standing history of Frescobaldi wines with a five-course Tuscan wine dinner. The Frescobaldi family has over 700 years of winemakers dedicated to serving the highest quality Tuscan wines. Established in 1300, their faithful clients have included everyone from great Renaissance artists to the Papal and English Courts. Centuries later they were the first in Tuscany to plant Cabernet Sauvignon, Merlot, Pinot Nero and Chardonnay, and to this day they continue to change the wine industry.
At this Frescobaldi dinner, will sample Chef Luiz Prata’s hand-crafted five course menu paired with Frescobaldi’s Tuscan wines. The meal will start with Tonno Crudo, a sushi grada tuna tartare with cherry tomatoes, avocado, and micro greens salad matched with a 2013 Frescobaldi Pomino Bianco Chardonnay. The second course follows with Torta, smoked tomato and braised onion tart topped with goat cheese and mâche greens alongside a 2011 Frescobaldi Nipozzano Chianti Rufina Riserva. As the night continues, guests are treated to spinach and feta filled Ravioli Amatriciana with smoked pancetta, spicy Collina tomato sauce, pecorino and parigiano, paired with a 2011 Tenuta di Frescobaldi. The fourth course includes the Bistecca, a prime filet mignon complete with sweet potato mash, sautéed baby spinach and red wine reduction complimented by a 2008 Frescobaldi Castel Giocondo Brunello di Montalcino. The evening will finish on a sweet note, a Budino Di Pane, salted caramel bread pudding with vanilla gelato, is enjoyed with a 2006 Frescobaldi Pomino Vin Santo.
Ciro Pirone, Director of Italian Wines at Horizon Beverage Company will be on hand to discuss the nuances and history behind each and every wine.
Cost: The dinner is $70 per person (+tax and gratuity).
Reservations are required and can be made by calling Terramia at 617-523-3112.
2) Last summer, Fruit Center debuted an outdoor grilling series – offering free lunch for its customers -- with a unique twist: manning the grill in the supermarket’s parking lot were recognizable chefs from South Shore restaurants, rolling up their white-jacketed sleeves to serve up mini-samples of recipes lifted from their own impressive menus, but made with meats, seafood and produce given to them by Fruit Center.
A repeat of the outdoor grilling series for summer 2015 was a no-brainer. The chefs that'’ll appear at Milton Marketplace and the Hingham Harbor location are a mix of both familiar and emerging culinary personalities.
Grilling demonstrations at Fruit Center are free of charge and lunch items will vary. Look for the big white tent and the smoking grill in Fruit Center parking lots on the following dates between 11:30 am and 1pm.
Saturday, June 27 in Milton
Alex Horowitz, TAVOLO, Dorchester
Alex is likely to draw inspiration from any of the 22 regions of Italy
Saturday, July 11 in Milton
Jenna Perette, JENNA’S DRIVE-IN, Weymouth
Grilled Shrimp Tacos with special sauce will be on the menu today
Saturday, July 18 in Hingham
Andrea Schnell, SQUARE CAFÉ, Hingham
Back by popular demand, this personable young female chef has promised us a delicious surprise
Saturday, August 1 in Milton
Chris Douglass, ASHMONT GRILL, Dorchester
Chris has kept the neighborhood happy for almost ten years with his local and comfortable American menu
Saturday, August 22 in Hingham
Jes Childers, NEW WORLD TAVERN, Plymouth
This South Shore newcomer is worth discovering, with a selection of global dishes grilled right
3) To complement its nearly 120 whiskey selections, Saloon in Somerville’s Davis Square is debuting a new menu to satisfy the palates (and stomachs) of the brown liquor faithful. Designed by Executive Chef Shayne Nunes, this pre-Prohibition restaurant and bar’s refreshed and expanded menu focuses on shareable, savory cuisine to pair with its extensive roster of alternative whiskey and scotch selections creating the ultimate social experience.
To start, there are over a dozen hors d’oeuvres to choose from. To showcase the season’s bounty, Chef Nunes serves up Saloon Street Corn (two grilled cobs, spicy remoulade, cotija cheese, grilled lime - $7); Watermelon & Watercress Salad (feta, granola, fig-balsamic vinaigrette - $9); and, Local Heirloom Tomato Salad (beefsteak tomatoes, fresh mozzarella, pistachio-basil ricotta, reduced balsamic - $12). For heartier whiskey-friendly bites, there is Grilled Bratwurst (tomatillo relish, smoked honey mustard, brioche finger roll - $6); Baby Back Ribs (whiskey BBQ, peach-purple cabbage slaw - $10); Picatta Chicken Wings (roasted garlic, capers, parmesan, lemon-butter sauce, fresh herbs - $8); and, Crispy Potato Wedges (garlic, parmesan, pork belly, horseradish mayo - $7).
For turophiles balancing the art of spirits and cheese, there is an Artisan Cheese Board (selection of three cheeses with assorted fruits - $13) and meat-lovers can sharpen their appreciations with the Charcuterie Board (selection of three cured meats with mustard and toast - $14). Saloon also will continue to serve up its signature Devils on Horseback (feta-stuffed dates wrapped in bacon - $9), inspired by a taste in history when the Norsemen invaded England and wore rashers of bacon as armor while on horseback.
For entrees, there are five options that come enveloped in refined succulence and are a perfect complement to your malt of choice including the Tenderloin Steak Tips (bourbon marinade, roasted garlic-potato purée, red watercress salad, crispy shallot, picked red onion - $24); Pan-Roasted Atlantic Swordfish (creole potato salad, grilled peaches, golden peach BBQ - $24); Arline Chicken Breast (fig and chorizo stuffed, smoked Gouda polenta, baby kale, lemon-butter sauce - $20); Grilled Stuffed Avocado (red quinoa-charred corn salad, heirloom cherry tomatoes, pistachio-ricotta, farm egg, sriracha - $15); and, the Rodeo Burger (USDA prime, Great Hill blue cheese, crispy onion strings, whiskey BBQ, garlic parmesan fries, brioche bun - $15).
4) Are you ready to rumble? On July 1, at 5:30pm, Puritan & Company is hosting a Rosé Rumble in the next installation of “Wine Wednesdays.” Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Wine Director Peter Nelson and the restaurant’s team are featuring 15 different varieties of Rosé paired with small bites.
Guests are invited to say “Yes Way, Rosé!” where they can mix, mingle and sample at this celebration of the pink-hued wines. Passed appetizers and small plates will be paired with a selection of 15 rosé wines to make this event a little more special than most.
Cost: Tickets are $65
Reservations are required so please call 617-615-6195 or log onto www.picatic.com/roserumble
Showing posts with label milton. Show all posts
Showing posts with label milton. Show all posts
Thursday, June 25, 2015
Thursday, September 4, 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) Boston, more than most other cities of its size, is chock full of talented home and professional cooks who have had cookbooks published in the past year or two. Fruit Center Marketplace reached out to five notable cookbook authors who live and work within an hour of their two stores. The result is a full month of in-store cookbook sales and on-the-spot autographing by the authors.
Locations, dates and times vary, as shown below, and cookbook quantities are limited. There is no charge to meet and speak to these authors. Book sales will be available by cash or major credit card. Look for these culinary experts at the front of each store.
Amy Traverso
The Apple Lover’s Cookbook
Thursday, September 11
4-5 PM in the Milton store
Cost: $30 per autographed copy
Winner of IACP’s "Best Cookbook" award in 2012. Apple Lover's Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy is an editor at Yankee magazine.
Beatrice Peltre’
La Tartine Gourmand
Saturday, September 13
1-2 PM in the Milton store
Cost: $20 per autographed copy
What could be sweeter than life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish.
Leigh Belanger
The Boston Homegrown Cookbook
Wednesday, September 17
4-5 PM in the Hingham store
Cost: $30 per autographed copy
This cookbook features mouth-watering recipes from almost 30 top-name chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. Yes, you can recreate dishes from Ana Sortun, Kevin Long, Nuno Alves and Jody Adams ! Recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers from around the region who are dedicated to growing the best local foods.
Catherine Walthers
Kale, Glorious Kale
Book Signing Tuesday, September 23
1-2 PM in the Hingham store
Cost: $17 per autographed copy
Cooking Class Wednesday, September 24
5:30-7:00 PM in the 2nd floor café’ at the Milton store
$25 for 90-minute cooking class; cost includes an autographed cookbook
Now, with the guidance of cookbook author Cathy Walthers – whose other top sellers include Raising the Salad Bar and Soups & Sides – every home cook can explore the multitude of ways this most healthy of foods can be made into delectable and satisfying meals. From Baked Eggs over Kale in the morning to main courses like Chicken Braised with Kale and Cider, Kale, Glorious Kale, which hit bookstores on September 15, will be your complete guide to the greatest of green vegetables.
Paula Marcoux
Cooking with Fire
Saturday, September 27
12-1 PM in the Milton store
Also from 3-4 PM in the Hingham store the same day
Cost: $20 per autographed copy
Cooking with live fire goes way beyond the barbecue grill, says Marcoux, who is food editor of Edible South Shore. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.
2) Tryst Restaurant, in Arlington, will commemorate 10 years serving the Greater Boston community with a month-long celebratory menu featuring $10 signature dishes from Executive chef/owner Paul Turano. The big 10 anniversary specials will debut on September 1 and last through the end of the month.
In true Tryst fashion, contemporary American menu items will get a Turano twist—transforming them into the unique, yet approachable dishes that chef Turano has come to be known for. Diners can enjoy $10 items such as kale & Brussels sprout salad with toasted hazelnuts, parmesan, verjus vinaigrette, wild mushroom flatbread, braised pork belly buns with spicy cucumbers & root beer hoisin and shrimp tacos with avocado, red onion and aji crema, to name a few. The menu will evolve throughout the month so that guests can try something new every visit.
Tryst’s special anniversary menu will be available during dinner service from September 1-September 30.
For more information or to make reservations, please call Tryst at 781-641-2227
3) The Wine Connextion, in North Andover, will be hosting a luxury wine tasting of Michael David Winery wines with special guest Dave Phillips, Wine Owner of Michael David Winery. Guests can gather on Thursday, September 25, from 7pm-9pm to meet and have their wines signed by Phillips. This special tasting showcases Michael David Winery’s Luxury Lines Series including crowd favorites like their Rapture Cabernet, Lust Zinfandel, and their 2012 newly released Rage Zinfandel and Ink Blot wine series.
Michael and David Phillips, two brothers whose family has farmed in the Lodi region since the 1850’s, have cultivated wine grapes for nearly a century. Today the family continues to emphasize the importance of quality wines with unique and eye catching labels. Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified, with their 2011 vintage being certified sustainable.
This tasting is free to the public and, as always, walk-ins are welcome. Please note: Must be 21 or older.
4) Taberna de Haro is hosting a special tasting of Classic Spain on October 8, at 7pm. There will be a guest speaker, Colin Gent, Master of Wine with Europvin, importers of fine, traditional expressions of Spanish wine. Dan Hirschkop, Wine Director of Gordon's Fine Wines, will also be in attendance to take orders for purchases.
Menu
Manzanilla Papirusa Emilio Lustau
Manzanilla en Rama Emilio Lustau
Pinchos de Pescado - preserved mackerel, smoked bluefish, fresh crab - on olive oil toast, with voluptuous garnishes
Ullacia Txakolina 2013
Granbazán Ambar Albariño 2013
Fresh Cod with Basquaise sauce and clams
C.V.N.E. Reserva 2009
Contino Reserva 2005
Alubias de Tolosa - rich & fancy red beans
Alion 2009
Valbuena 5º Año 2008
Piquillo Peppers stuffed with braised lamb, sauced
Cost: $80 per person (plus tax & gratuity)
Reservations & pre-payment required. Call 617-277-8272 during evenings.
5) Chopps American Bar and Grill and Chefs Daniel Bruce and David Verdo are pleased to announce a delicious collaboration with Busa Wine & Spirits. On Thursday, September 18, at 6:30pm, guests will sample wines from the from the Pacific Northwest that have been paired with delicious small bites selected by Chef de Cuisine David Verdo and Chef Daniel Bruce, and everyone will leave with a $50 gift certificate to Long’s Jewelers.
Cost: $49 per person. To purchase tickets, please visit https://www.eventbrite.com/e/chopps-american-bar-and-grill-autumn-wine-tasting-tickets-12550792759.
1) Boston, more than most other cities of its size, is chock full of talented home and professional cooks who have had cookbooks published in the past year or two. Fruit Center Marketplace reached out to five notable cookbook authors who live and work within an hour of their two stores. The result is a full month of in-store cookbook sales and on-the-spot autographing by the authors.
Locations, dates and times vary, as shown below, and cookbook quantities are limited. There is no charge to meet and speak to these authors. Book sales will be available by cash or major credit card. Look for these culinary experts at the front of each store.
Amy Traverso
The Apple Lover’s Cookbook
Thursday, September 11
4-5 PM in the Milton store
Cost: $30 per autographed copy
Winner of IACP’s "Best Cookbook" award in 2012. Apple Lover's Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy is an editor at Yankee magazine.
Beatrice Peltre’
La Tartine Gourmand
Saturday, September 13
1-2 PM in the Milton store
Cost: $20 per autographed copy
What could be sweeter than life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish.
Leigh Belanger
The Boston Homegrown Cookbook
Wednesday, September 17
4-5 PM in the Hingham store
Cost: $30 per autographed copy
This cookbook features mouth-watering recipes from almost 30 top-name chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. Yes, you can recreate dishes from Ana Sortun, Kevin Long, Nuno Alves and Jody Adams ! Recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers from around the region who are dedicated to growing the best local foods.
Catherine Walthers
Kale, Glorious Kale
Book Signing Tuesday, September 23
1-2 PM in the Hingham store
Cost: $17 per autographed copy
Cooking Class Wednesday, September 24
5:30-7:00 PM in the 2nd floor café’ at the Milton store
$25 for 90-minute cooking class; cost includes an autographed cookbook
Now, with the guidance of cookbook author Cathy Walthers – whose other top sellers include Raising the Salad Bar and Soups & Sides – every home cook can explore the multitude of ways this most healthy of foods can be made into delectable and satisfying meals. From Baked Eggs over Kale in the morning to main courses like Chicken Braised with Kale and Cider, Kale, Glorious Kale, which hit bookstores on September 15, will be your complete guide to the greatest of green vegetables.
Paula Marcoux
Cooking with Fire
Saturday, September 27
12-1 PM in the Milton store
Also from 3-4 PM in the Hingham store the same day
Cost: $20 per autographed copy
Cooking with live fire goes way beyond the barbecue grill, says Marcoux, who is food editor of Edible South Shore. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.
2) Tryst Restaurant, in Arlington, will commemorate 10 years serving the Greater Boston community with a month-long celebratory menu featuring $10 signature dishes from Executive chef/owner Paul Turano. The big 10 anniversary specials will debut on September 1 and last through the end of the month.
In true Tryst fashion, contemporary American menu items will get a Turano twist—transforming them into the unique, yet approachable dishes that chef Turano has come to be known for. Diners can enjoy $10 items such as kale & Brussels sprout salad with toasted hazelnuts, parmesan, verjus vinaigrette, wild mushroom flatbread, braised pork belly buns with spicy cucumbers & root beer hoisin and shrimp tacos with avocado, red onion and aji crema, to name a few. The menu will evolve throughout the month so that guests can try something new every visit.
Tryst’s special anniversary menu will be available during dinner service from September 1-September 30.
For more information or to make reservations, please call Tryst at 781-641-2227
3) The Wine Connextion, in North Andover, will be hosting a luxury wine tasting of Michael David Winery wines with special guest Dave Phillips, Wine Owner of Michael David Winery. Guests can gather on Thursday, September 25, from 7pm-9pm to meet and have their wines signed by Phillips. This special tasting showcases Michael David Winery’s Luxury Lines Series including crowd favorites like their Rapture Cabernet, Lust Zinfandel, and their 2012 newly released Rage Zinfandel and Ink Blot wine series.
Michael and David Phillips, two brothers whose family has farmed in the Lodi region since the 1850’s, have cultivated wine grapes for nearly a century. Today the family continues to emphasize the importance of quality wines with unique and eye catching labels. Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified, with their 2011 vintage being certified sustainable.
This tasting is free to the public and, as always, walk-ins are welcome. Please note: Must be 21 or older.
4) Taberna de Haro is hosting a special tasting of Classic Spain on October 8, at 7pm. There will be a guest speaker, Colin Gent, Master of Wine with Europvin, importers of fine, traditional expressions of Spanish wine. Dan Hirschkop, Wine Director of Gordon's Fine Wines, will also be in attendance to take orders for purchases.
Menu
Manzanilla Papirusa Emilio Lustau
Manzanilla en Rama Emilio Lustau
Pinchos de Pescado - preserved mackerel, smoked bluefish, fresh crab - on olive oil toast, with voluptuous garnishes
Ullacia Txakolina 2013
Granbazán Ambar Albariño 2013
Fresh Cod with Basquaise sauce and clams
C.V.N.E. Reserva 2009
Contino Reserva 2005
Alubias de Tolosa - rich & fancy red beans
Alion 2009
Valbuena 5º Año 2008
Piquillo Peppers stuffed with braised lamb, sauced
Cost: $80 per person (plus tax & gratuity)
Reservations & pre-payment required. Call 617-277-8272 during evenings.
5) Chopps American Bar and Grill and Chefs Daniel Bruce and David Verdo are pleased to announce a delicious collaboration with Busa Wine & Spirits. On Thursday, September 18, at 6:30pm, guests will sample wines from the from the Pacific Northwest that have been paired with delicious small bites selected by Chef de Cuisine David Verdo and Chef Daniel Bruce, and everyone will leave with a $50 gift certificate to Long’s Jewelers.
Cost: $49 per person. To purchase tickets, please visit https://www.eventbrite.com/e/chopps-american-bar-and-grill-autumn-wine-tasting-tickets-12550792759.
Thursday, January 5, 2012
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Happy National Whipped Cream Day! For more information on this holiday, check out my prior post about this sweet celebration. What is your favorite way to use whipped cream?
2) Dorchester-Milton Restaurant Week, which began in 2010, is returning Sunday through Thursday nights between January 15 and 30, 2012. Expect three-course dinners for $30.12 at nine restaurants, each located within a few blocks of each other (the prix fixe menus should be online soon). Advance reservations are appreciated, but not required.
Participating restaurants include 224 Boston Street (224 Boston Street, Dorchester), 88 Wharf (88 Wharf Street, Milton), Abby Park (550 Adams Street, Milton), Ashmont Grill (555 Talbot Avenue, Dorchester), Blarney Stone (1505 Dorchester Avenue, Dorchester), dbar (1236 Dorchester Avenue, Dorchester), Ledge Kitchen & Drinks (2261 Dorchester Avenue, Dorchester), Savin Bar & Kitchen (112 Savin Hill Avenue, Dorchester), and Tavolo (1918 Dorchester Avenue, Dorchester).
3) "A popular Mexican legend tells the story of a disobedient young girl, who despite her parents’ wishes sneaks off to dance the night away. The most handsome and charming man at the dance sweeps her off her feet and before she knows it she is lost in his eyes. When she looks down she notices that her dance partner is wearing no shoes, in fact he does not have feet, but cloven hoofs. It is at this point that the young girl realizes that she is actually dancing with the devil. What happens from there varies from town to town in Mexico. Some say upon being discovered the devil vanishes and leaves the poor young girl with a permanent burn in the shape of a handprint. Some say that the girl disappears in a whiff of smoke forever."
On Tuesday, January 17, 2012, from 5pm-10pm, Zócalo Cocina Mexicana invites guests in to dance with the devil themselves as they present “Bailando con el Diablo” an evening featuring some of the world’s hottest food and drink. Guests will be offered a 3-course prix fixe menu for $38 featuring chiles from Mexico and beyond. With dishes such as their Chile en Nogada – (roasted chile poblano stuffed with beef picadillo on almond puree topped with pomegranate seeds and parsley), and their Tinga de Puerco Taco – (shredded pork with roasted tomatoes and chipotle chiles), guests culinary senses will be heightened and put to the test with the added option of adding “Devil Sauce” to any dish comprised of some of the world’s hottest chiles.
The dance continues with a special hot and cool cocktail menu created by Zócalo Cocina Mexicana and sponsored by Jim Beam® Devil's Cut™. From the “Hell’s Manhattan” (Hot!) with Jim Beam® Devil's Cut™, chipotle infused sweet vermouth and hellfire bitters, to the “Cucumber Margarita” (Cool!) featuring Tres generations reposade tequila, muddled cucumber, fresh lime juice and orange liquor, guests will be able to push their dance to the limit or slow it down if it gets too hot to handle.
All dishes and cocktails will also be offered as à la carte specials and Zócalo Cocina Mexicana’s regular menu will also be available for those afraid to “Dance with the Devil!” Reservations recommended by calling (617) 456-7849.
Bailando con el DIABLO Dinner Menu
Tres Tacos
Tinga de Puerco – shredded pork with roasted tomatoes and chipotle chiles
Chilorio de Res – Shredded beef with guajillo chile, vinegar and spices
Chile Poblano con chile Serrano – creamy poblano peppers with chile serrano
Or
Ceviche de Atun (Marinated tuna with salsa habanero)
***
Chile en Nogada (Roasted chile poblano stuffed with beef picadillo on almond puree topped with pomegranate seeds and parsley)
Or
Filet de Res Con Shiitake en Salsa de chile Morita y Pequin (Beef tenderloin filet with shiitake mushrooms in chile morita-pequin and tomatillo sauce
Or
Salmon con Salsa de Papaya y Tequila (Salmon with papaya-tequila salsa and a mystery chile sauce)
~~All entrees are served with Mexican rice and refried black beans~~
***
Panecillo de Chocolate (Rich chocolate bread pudding with ancho chiles. Served with vanilla bean ice cream)
or
Tequilla-Lime Sorbetes (Sorbet with spicy chile jalapeño)
4) Chinese New Year or “Spring Festival” marks the transition from winter to spring in China and is the longest and most important holiday in the Chinese Lunisolar Calendar. For 15 days, starting in January, Fóumami Asian Sandwich Bar will celebrate the Year of the Dragon.
Enjoy these Fóumami Chinese New Year specials:
La Long Sandwich (Spicy Dragon Sandwich)
Pulled pork rubbed and braised in a house-made red spicy Chinese barbecue sauce, topped with shredded cabbage, scallions and drizzled with house-made spicy jalapeno-based hot sauce.
Symbolism: Pork is eaten regularly during Chinese New Year and it represents strength, wealth and abundant blessing. This sandwich exhibits the colors red, green and gold, which are the colors of a Chinese dragon. The pulled pork’s shape and texture resembles the twirling body of the dragon.
Longan Melon Soda
Melon soda drizzled with longan juice and topped with fresh longans.
Symbolism: Melon represents good health and family unity. This drink is green in color, which to the Chinese represents health, prosperity and harmony. The English transliteration for the Chinese word “longan” is "dragon eye".
Customers will also have the opportunity to receive special gifts throughout the celebration. Red envelopes containing cash or other presents are often exchanged during Chinese New Year. Fóumami will be giving one customer a day, throughout the 15-day festival, a traditional red envelope gift with their purchase.
WHEN: January 23 – February 6, 2012
5) With the holidays past and several months of cold New England weather ahead, the "winter blues" can creep in and take hold of even those with the most optimistic outlook. Blue on Highland, located in Needham, has not only recognized this trend, but has created an entire menu to address the annual issue.
"Who doesn't feel bummed out a little bit when the winter months roll in? We thought it would be a cute way to get people's spirits up," said Catherine Walkey, owner of Blue on Highland, when speaking about their new "It's OK to be Blue" menu that highlights foods that are said to naturally enhance your mood and to alleviate stress. The “It’s OK to be Blue” menu is offered in addition to the regular menu and is available during dinner service beginning Sunday, January 15th, 2012 through the end of March 2012.
And no “feel good” menu would be complete without a cocktail. Blue on Highland will be lifting guest’s spirits with the “Wellbutini,” a liquid pick-me-up consisting of Rain Organics Red Grape Hibiscus Vodka and vitamin-packed fruit juices, available for $11. That’s not all, each guest that orders off of the “It’s OK to be Blue” menu will receive a personalized package of sunflower seeds to plant to remind them that the spring, sun and fun is just around the corner.
MENU:
Appetizers
--Spinach Salad (blue cheese, walnuts, bacon, golden raisins, balsamic vinaigrette) $10
WHY: Spinach is rich with magnesium, a mineral that helps lower your stress level by keeping you in a calm state, as well as calcium, iron, foliate and vitamin B12. Vitamin B12 and folic acid are known to help prevent disorders of the central nervous system, mood disorders and dementias
--Tuna Poke with crispy wontons, $12
WHY: Tuna is naturally loaded with Omega-3 fatty acids that help keep your adrenaline from rising, and your stress levels under control.
Entrées
--Grilled Salmon (jasmine rice, asparagus, saffron aioli) $22
WHY: Loaded with protein which helps stabilize blood sugar, salmon is also a natural source of Tryptophan, the amino acid found to relieve depression. It also contains vitamin D, known to help fight seasonal depression.
--Half Roasted Chicken (roasted garlic jus, mashed potato, green beans) $21
WHY: Among other amino acids and nutrients, chicken contains Vitamin B6 which plays an important role in serotonin production. Low levels of serotonin are directly linked with seasonal affective disorder (SAD)
Dessert
--Cookies & Cream (Susie’s Smart chocolate chip cookies with a scoop of green tea ice cream) $8
WHY: Rich in omega 3’s and whole grains, you can feel good about eating a dessert that makes you actually feel good!
6) BOKX 109 American Prime and Hotel Indigo are partnering up with Rutherford Wine Company, the California Winery dedicated to crafting 100% sustainable fine wines, to host a special evening in conjunction with the Boston Wine Exposition on Thursday, January 19th.
Guests will indulge in an exclusive menu created by Executive Chef Jarrod Moiles, and paired with wines from Napa Valley and Arroyo Seco. The four-course menu will be served with a selection of Rutherford Ranch wines hand-picked by Tyson Wolf, Rutherford Wine Company’s Associate. Wolf will be on-hand the night of the event to help host an intimate wine reception before the dinner where guests will have the chance to enjoy Rutherford’s own 2010 Napa Valley Sauvignon Blanc. The wine reception begins at 6pm followed by the dinner at 6:30 pm
The menu will include the following:
First Course
Cast Iron Scallop with Lobster Saffron Cream, Chorizo and fried Parsnip
Paired with 2010 Rutherford Ranch, Napa Valley, Chardonnay
Second Course
Petite Pizzette of Duck served with house made grilled Dough,
Prosciutto, Black Mission Figs, Asparagus and Brie
Paired with 2010 Scott Family Estate Pinot Noir
Third Course
Double Cut Center Lamb Rack Chop prepared with Lamb Sausage and White Bean Ragout,
Rustic Corn Cake, Rainbow Chard and Black Sour Cherry Gastrique
Paired with 2008, Rutherford Ranch, Napa Valley, Zinfandel
Fourth Course
Braised Brandt Farm Beef Short Rib served with 48-hour Bordelaise,
Crispy Baby Winter Vegetable, steamed Cream and Fried Shallot
Paired with 2007, Rutherford Ranch Reserve, Napa Valley, Cabernet Sauvignon
COST: $79 per person (price excludes tax and gratuity)
Please make reservations for this event in advance by calling: 617-454-3399
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1) Happy National Whipped Cream Day! For more information on this holiday, check out my prior post about this sweet celebration. What is your favorite way to use whipped cream?
2) Dorchester-Milton Restaurant Week, which began in 2010, is returning Sunday through Thursday nights between January 15 and 30, 2012. Expect three-course dinners for $30.12 at nine restaurants, each located within a few blocks of each other (the prix fixe menus should be online soon). Advance reservations are appreciated, but not required.
Participating restaurants include 224 Boston Street (224 Boston Street, Dorchester), 88 Wharf (88 Wharf Street, Milton), Abby Park (550 Adams Street, Milton), Ashmont Grill (555 Talbot Avenue, Dorchester), Blarney Stone (1505 Dorchester Avenue, Dorchester), dbar (1236 Dorchester Avenue, Dorchester), Ledge Kitchen & Drinks (2261 Dorchester Avenue, Dorchester), Savin Bar & Kitchen (112 Savin Hill Avenue, Dorchester), and Tavolo (1918 Dorchester Avenue, Dorchester).
3) "A popular Mexican legend tells the story of a disobedient young girl, who despite her parents’ wishes sneaks off to dance the night away. The most handsome and charming man at the dance sweeps her off her feet and before she knows it she is lost in his eyes. When she looks down she notices that her dance partner is wearing no shoes, in fact he does not have feet, but cloven hoofs. It is at this point that the young girl realizes that she is actually dancing with the devil. What happens from there varies from town to town in Mexico. Some say upon being discovered the devil vanishes and leaves the poor young girl with a permanent burn in the shape of a handprint. Some say that the girl disappears in a whiff of smoke forever."
On Tuesday, January 17, 2012, from 5pm-10pm, Zócalo Cocina Mexicana invites guests in to dance with the devil themselves as they present “Bailando con el Diablo” an evening featuring some of the world’s hottest food and drink. Guests will be offered a 3-course prix fixe menu for $38 featuring chiles from Mexico and beyond. With dishes such as their Chile en Nogada – (roasted chile poblano stuffed with beef picadillo on almond puree topped with pomegranate seeds and parsley), and their Tinga de Puerco Taco – (shredded pork with roasted tomatoes and chipotle chiles), guests culinary senses will be heightened and put to the test with the added option of adding “Devil Sauce” to any dish comprised of some of the world’s hottest chiles.
The dance continues with a special hot and cool cocktail menu created by Zócalo Cocina Mexicana and sponsored by Jim Beam® Devil's Cut™. From the “Hell’s Manhattan” (Hot!) with Jim Beam® Devil's Cut™, chipotle infused sweet vermouth and hellfire bitters, to the “Cucumber Margarita” (Cool!) featuring Tres generations reposade tequila, muddled cucumber, fresh lime juice and orange liquor, guests will be able to push their dance to the limit or slow it down if it gets too hot to handle.
All dishes and cocktails will also be offered as à la carte specials and Zócalo Cocina Mexicana’s regular menu will also be available for those afraid to “Dance with the Devil!” Reservations recommended by calling (617) 456-7849.
Bailando con el DIABLO Dinner Menu
Tres Tacos
Tinga de Puerco – shredded pork with roasted tomatoes and chipotle chiles
Chilorio de Res – Shredded beef with guajillo chile, vinegar and spices
Chile Poblano con chile Serrano – creamy poblano peppers with chile serrano
Or
Ceviche de Atun (Marinated tuna with salsa habanero)
***
Chile en Nogada (Roasted chile poblano stuffed with beef picadillo on almond puree topped with pomegranate seeds and parsley)
Or
Filet de Res Con Shiitake en Salsa de chile Morita y Pequin (Beef tenderloin filet with shiitake mushrooms in chile morita-pequin and tomatillo sauce
Or
Salmon con Salsa de Papaya y Tequila (Salmon with papaya-tequila salsa and a mystery chile sauce)
~~All entrees are served with Mexican rice and refried black beans~~
***
Panecillo de Chocolate (Rich chocolate bread pudding with ancho chiles. Served with vanilla bean ice cream)
or
Tequilla-Lime Sorbetes (Sorbet with spicy chile jalapeño)
4) Chinese New Year or “Spring Festival” marks the transition from winter to spring in China and is the longest and most important holiday in the Chinese Lunisolar Calendar. For 15 days, starting in January, Fóumami Asian Sandwich Bar will celebrate the Year of the Dragon.
Enjoy these Fóumami Chinese New Year specials:
La Long Sandwich (Spicy Dragon Sandwich)
Pulled pork rubbed and braised in a house-made red spicy Chinese barbecue sauce, topped with shredded cabbage, scallions and drizzled with house-made spicy jalapeno-based hot sauce.
Symbolism: Pork is eaten regularly during Chinese New Year and it represents strength, wealth and abundant blessing. This sandwich exhibits the colors red, green and gold, which are the colors of a Chinese dragon. The pulled pork’s shape and texture resembles the twirling body of the dragon.
Longan Melon Soda
Melon soda drizzled with longan juice and topped with fresh longans.
Symbolism: Melon represents good health and family unity. This drink is green in color, which to the Chinese represents health, prosperity and harmony. The English transliteration for the Chinese word “longan” is "dragon eye".
Customers will also have the opportunity to receive special gifts throughout the celebration. Red envelopes containing cash or other presents are often exchanged during Chinese New Year. Fóumami will be giving one customer a day, throughout the 15-day festival, a traditional red envelope gift with their purchase.
WHEN: January 23 – February 6, 2012
5) With the holidays past and several months of cold New England weather ahead, the "winter blues" can creep in and take hold of even those with the most optimistic outlook. Blue on Highland, located in Needham, has not only recognized this trend, but has created an entire menu to address the annual issue.
"Who doesn't feel bummed out a little bit when the winter months roll in? We thought it would be a cute way to get people's spirits up," said Catherine Walkey, owner of Blue on Highland, when speaking about their new "It's OK to be Blue" menu that highlights foods that are said to naturally enhance your mood and to alleviate stress. The “It’s OK to be Blue” menu is offered in addition to the regular menu and is available during dinner service beginning Sunday, January 15th, 2012 through the end of March 2012.
And no “feel good” menu would be complete without a cocktail. Blue on Highland will be lifting guest’s spirits with the “Wellbutini,” a liquid pick-me-up consisting of Rain Organics Red Grape Hibiscus Vodka and vitamin-packed fruit juices, available for $11. That’s not all, each guest that orders off of the “It’s OK to be Blue” menu will receive a personalized package of sunflower seeds to plant to remind them that the spring, sun and fun is just around the corner.
MENU:
Appetizers
--Spinach Salad (blue cheese, walnuts, bacon, golden raisins, balsamic vinaigrette) $10
WHY: Spinach is rich with magnesium, a mineral that helps lower your stress level by keeping you in a calm state, as well as calcium, iron, foliate and vitamin B12. Vitamin B12 and folic acid are known to help prevent disorders of the central nervous system, mood disorders and dementias
--Tuna Poke with crispy wontons, $12
WHY: Tuna is naturally loaded with Omega-3 fatty acids that help keep your adrenaline from rising, and your stress levels under control.
Entrées
--Grilled Salmon (jasmine rice, asparagus, saffron aioli) $22
WHY: Loaded with protein which helps stabilize blood sugar, salmon is also a natural source of Tryptophan, the amino acid found to relieve depression. It also contains vitamin D, known to help fight seasonal depression.
--Half Roasted Chicken (roasted garlic jus, mashed potato, green beans) $21
WHY: Among other amino acids and nutrients, chicken contains Vitamin B6 which plays an important role in serotonin production. Low levels of serotonin are directly linked with seasonal affective disorder (SAD)
Dessert
--Cookies & Cream (Susie’s Smart chocolate chip cookies with a scoop of green tea ice cream) $8
WHY: Rich in omega 3’s and whole grains, you can feel good about eating a dessert that makes you actually feel good!
6) BOKX 109 American Prime and Hotel Indigo are partnering up with Rutherford Wine Company, the California Winery dedicated to crafting 100% sustainable fine wines, to host a special evening in conjunction with the Boston Wine Exposition on Thursday, January 19th.
Guests will indulge in an exclusive menu created by Executive Chef Jarrod Moiles, and paired with wines from Napa Valley and Arroyo Seco. The four-course menu will be served with a selection of Rutherford Ranch wines hand-picked by Tyson Wolf, Rutherford Wine Company’s Associate. Wolf will be on-hand the night of the event to help host an intimate wine reception before the dinner where guests will have the chance to enjoy Rutherford’s own 2010 Napa Valley Sauvignon Blanc. The wine reception begins at 6pm followed by the dinner at 6:30 pm
The menu will include the following:
First Course
Cast Iron Scallop with Lobster Saffron Cream, Chorizo and fried Parsnip
Paired with 2010 Rutherford Ranch, Napa Valley, Chardonnay
Second Course
Petite Pizzette of Duck served with house made grilled Dough,
Prosciutto, Black Mission Figs, Asparagus and Brie
Paired with 2010 Scott Family Estate Pinot Noir
Third Course
Double Cut Center Lamb Rack Chop prepared with Lamb Sausage and White Bean Ragout,
Rustic Corn Cake, Rainbow Chard and Black Sour Cherry Gastrique
Paired with 2008, Rutherford Ranch, Napa Valley, Zinfandel
Fourth Course
Braised Brandt Farm Beef Short Rib served with 48-hour Bordelaise,
Crispy Baby Winter Vegetable, steamed Cream and Fried Shallot
Paired with 2007, Rutherford Ranch Reserve, Napa Valley, Cabernet Sauvignon
COST: $79 per person (price excludes tax and gratuity)
Please make reservations for this event in advance by calling: 617-454-3399
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