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) Thirteen years ago, Chef/Owner Michael Leviton opened Lumière in West Newton and through the years, Leviton’s philosophy that great food begins with great ingredients led him to forge close relationships with farmers, seafood purveyors and artisanal producers throughout New England and beyond. He believes locally raised and harvested products not only taste better, but are better for the environment, the local economy and our health. This belief, coupled with his ties to local producers, allows Leviton to cook in harmony with the seasons, a defining characteristic that led to his appointment as Board Chair of the Chefs Collaborative in 2010.
To celebrate Earth Day and Lumière’s enduring mission to support local farmers and producers, Leviton hosts a 13th anniversary dinner made exclusively from local ingredients. Though a few exceptions will be made (coffee roasted locally and chocolate made locally, rather than locally-grown beans, for example), the menu features 100% New England ingredients, including:
· Goat from Frizzell Hill Farm in Lydon, Massachusetts
· Jersey veal from Vermont
· Grain from central Massachusetts
· Sea salt, kelp, canola and mustard oil from Maine
· Cheese and dairy from Cricket Creek Farm in Williamstown, Massachusetts
· Fish and shellfish from Ingrid Bengis of Stonington, Maine
· Spring produce (spring dug parsnips and roots from the cellar) from farms all around Massachusetts
· Yogurt from Sophia's Greek Pantry in Belmont, Massachusetts (made from local sheep and goat's milk, of course)
· Wine from Sakonnet (Little Compton, Rhode Island), Westport Rivers (Westport, Massachusetts) and Turtle Creek Winery (Lincoln, Massachusetts)
· Local apple ice wine and craft beer
WHEN: Sunday, April 22 at 6pm
COST: $125/person; $175/person with local beer/wine/cocktail pairings. $25 from each seat sold will go directly to the Chefs Collaborative with Organic Valley matching the total money raised up to $10,000 in celebration of Earth Day.
2) Italian chef Marisa Iocco,– famed for culinary expertise at Galleria Italiana, South End Galleria, La Bettola, Bricco, Umbria and Mare– has been utilizing her talent as a consultant for a handful of restaurants in greater Boston. Chef Iocco is now launching a new concept, unlike anything she’s done before, at Gennaro’s 5 North Square in the North End (a restaurant I previously gave a very positive review).
MangiAmerica takes the Italian-American menu, familiar to all for classics like spaghetti and meatballs and chicken parm, and dramatically raises the bar on their taste, quality and presentation. It’s food that is pieno d'amore -- full of love.
Italian-American cooking, often derided as a lesser spinoff of true cucina Italiana, has been receiving some long overdue respect in recent years. Books like John Mariani’s Italian-American Cooking, and Lidia Bastianich’s Italian-American Kitchen are focusing attention on the roots of Italian-American culinary culture, roots that have grown deep into the soil and soul of American dining.
For Chef Iocco, MangiAmerica is both a declaration of affection for the United States, and a journey of personal discovery. It is an homage to the soulful hominess and evocative flavors of Italian-American cooking. Because this is food that often conjures up memories, she has recreated these dishes with great reverence.
Iocco’s grandfather Vincenzo built railroads in Boston and New York for decades, to support his family back in Italy. Immigrants like this, coming to America and unable to find the ingredients of home, developed a new cuisine that utilized ingredients that were often in short supply in Italy, yet abundant here: meat, dried pasta and dried herbs, canned tomatoes. In immigrant enclaves across the country, Italian families transformed such products into economical yet plentiful dishes. Thus evolved a uniquely Italian-American gastronomy, passed down through generations, and served both at home and at neighborhood restaurants that were soon discovered (and adored) by the general public.
Highlights of the MangiAmerica Menu:
Meatball Medley: One order = three meatballs, with Marisa’s Marinara for dipping. Or, mix and match as desired: classic beef, pork & pancetta cacciatore, veal saltimbocca, chicken & mushroom marsala, roasted eggplant with Romano and mozzarella.
Mozzarella Bar: Locally made cheese in a quintet of dishes: burratina with tomatoes & basil, braided over green salad, knotted over garlicky broccoli rabe, in carrozza with anchovies, and a fresh ricotta bruschetta.
Macaroni: Made without eggs to produce lighter-than-air classics like Chitarra Amatriciana, Rigatoni Bolognese, Linguini & Scampi, Fettucini Alfredo
Innovations
--Gnocchi with Whole Clams in Pizzaiola Sauce
--Vegan Ravioloni with Seasonal Vegetables
--Mushroom Risotto Arancini with Red Peppers & Sharp Provolone
--1 lb. Porterhouse Veal Chop with mushroom piccante sauce
--Lamb Chops Cacciatore
Served Family-Style Only
--Sausages and Polenta
--Pasta with Sunday Gravy and Pork Ribs
--Giambotta (Vegetable Stew)
--Lasagna
Standards We Cannot Live Without
--Fish Stew
--Lobster Fra Diavolo
--Veal Marsala
--Manicotti
--Chicken Parmigiana
And there will be her famous bread pudding! It is almost worth starting your meal with her bread pudding so you don't end up too full after dinner to eat dessert.
3) On Wednesday, May 2, The Beehive is going south of the border early in celebration of Cinco de Mayo with its annual event featuring live music and amazing food & cocktail specials! Guests will be able to indulge in Mexican-inspired food specials from Chef Rebecca Newell while getting in the spirit with tequila cocktails made from Ilegal-Mezcal, small batch, artisanal mescal. A special performance by nine piece Mariachi band, will keep the night going as Mariachi International takes over The Beehive’s stage from 8pm-12am. Mexican appetizers, entrées, desserts and tequila specials will be served all night long.
Appetizers:
--Fresh Guacamole, Charred Tomatillos, Corn Chips $11
--Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
--Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
--Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
--Mexican Chocolate Coconut Flan $8
Cocktails:
Classic Ilegal Mezcal Margarita $10.50
Ilegal Mezcal Strawberry Margarita $10.50
Ilegal Mezcal Red Sangria Mexicana $10.50
No cover charge and a cash bar. Dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!
4) The Taste of the North End is turning 18 this year, and with this rite of passage, is asking guests to vote for the best taste for the first time. Guests can sample from more than 35 popular North End eateries showcasing a wide array of appetizers, cheeses, entrees and desserts, and sip on libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more, along with a special ceremony honoring Dennis Seidenberg of the Boston Bruins for his charitable work with North End organizations.
All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community; last year over nearly $100,000 was raised. This is the third year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.
This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies for the 15th year is KISS-108 and NECN’s Billy Costa, who will receive a special honor for his commitment to the event. Also being honored this year will be Boston Bruins Player Dennis Seidenberg.
In celebration of the event turning legal, more restaurants than ever are participating, including but not limited to: Accardi & Son, Al Dente, Albert A. Russo Imports, Inc., Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Dante, Ducali, Espresso Plus, Filippo, Fiore, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune, Pagliuca, Paul W. Marks, Pellino, Perkins, Piantedosi Baking, Sysco, Taranta, Terra Mia, The Living Room, Tresca, and Vito’s.
Where: DCR Steriti Memorial Ice Rink, 561 Commercial Street, Boston
When: Friday, May 4, from 7pm--11pm.
Tickets are $79 until April 20, and $99 from then until time of event. Tickets can be purchased in advance by logging onto their website. Tickets are $75 with military identification.
5) The Massachusetts Affiliate of Susan G. Komen for the Cure® (Komen MA) is proud to present the 4th annual “Chefs for the Cure” event on Saturday, April 28, at the Viking Center in Westwood. “Chefs for the Cure” is an exclusive culinary tasting-style event which gives guests the opportunity to sample gourmet cuisine from some of the finest local chefs. This year’s featured chefs and menu item include:
Ø Jose Duarte, Taranta: surprise fish dish
Ø Joanne Chang, Myers+Chang: Mama Chang’s pork & chive dumplings
Ø Peter Dexter, ONE Bistro: lemon risotto w/gulf shrimp
Ø Weldon Fizell, The Regatta of Cotuit: ginger cured salmon on sesame crostini with miso aoli
Ø Keenan Langlois, Union Bar and Grille: frankfurter on brioche w/house cured sourkraut
Ø Christopher Robins, Gaslight: beef tartare
Ø Brian Reyelt, Citizen Public House & Oyster Bar: cured duck pastrami on rye w/grain mustard
Ø Richard Garcia, 606 Congress: smoked New England bluefish rillettes
Ø Ben Lacy, Tastings Wine Bar and Bistro: pork pate de campagne, blackberry mustardo, T’s greens, champagne vanilla vinaigrette
Ø Charlie Redd, Redd’s in Rozzie: vegetarian hush puppies with onion ragout
Ø Nicole Coady, Finale: whoopie pies
Ø Johnson & Wales students: fig cracker with prosciutto and mini doughnuts
To wash it down, wine pairings will be presented by Calina, a wine produced in the foothills of the Maule Valley, Chile. The evening will also include a silent auction and live raffle giveaways featuring coveted culinary and experiential prizes, including a 15" wine cellar with six wire shelves to store up to 24 wine bottles horizontally, keeping corks moist, courtesy of the Viking Center (valued at $2,200).
The event takes place on Saturday, April 28 beginning at 7:30 p.m. at the Viking Center (400 Blue Hill Drive, Westwood, MA 02090), a state of the art culinary showroom. General admission tickets are available for $100 and provide admission to the grand tasting. Proceeds from ticket sales will benefit Komen MA to help fund educational, screening and treatment programs, offer grant money to community-based organizations that support its mission, and to help better the lives of those facing breast cancer locally.
“Chefs for the Cure” is sponsored in part by Sous Chef Level sponsor Cancer Treatment Centers of America, X-Rated Fusion Liquor, Calina, Belmont Springs, and Saga Blue Cheese. Komen MA partners making this event possible are CBS Radio, Wicked Local, and Qwicket Design.
This is a very cool event, for an excellent cause, and I do recommend it.
6) Let’s Talk About Food Presents: Sustainable Seafood Teach-In which will address important topics such as: assessing fish stocks, what fish varieties should we be eating? How do we maintain the livelihood of fishing fleets but still safeguard our environment and our fish? Where does aquaculture fit in? Seafood experts will educate attendees on policies, nutrition, the environment and the fishing business as a whole.
Let’s Talk About Food is presented in collaboration with the Museum of Science, the Chefs Collaborative, the New England Aquarium, the Cambridge Science Festival, and the Harvard Medical School Center for Health and the Environment. Keynoters for this event include: Author of Four Fish, Paul Greenberg; National Marine Fisheries Service Scientist Gary Shepherd; Northeast Seafood Coalition Policy Director Vito Giacalone; Boston Globe Business Writer Jenn Abelson; Legal Sea Foods CEO Roger Berkowitz; Island Creek Oyster owner Skip Bennett; Hamersley’s Bistro owner Gordon Hamersley; Author of For Cod and Country Barton Seaver; and Let’s Talk About Food Founder Louisa Kasdon.
When: Sunday, April 29,
1:00p-5:00p (Fishing for Sustainability Forum)
7:00p-9:00p (Let’s Talk About Food Sustainable Seafood Forum)
Where: Fishing for Sustainability Forum is taking place at the Harvard Science Centre: 1 Oxford Street in Cambridge. Let’s Talk About Food Sustainable Seafood Forum is taking place at the Museum of Science: 1 Science Park, Boston.
The cost of the event is $10 for the public and is free for Harvard students for the first event. The second event at the Museum of Science is free to the public. For more information or to secure tickets, please log onto www.letstalkaboutfood.com.
7) Ladies, don the largest and most elaborate hats to be found, and gentlemen, break out the sport coats, khakis and flashy ties because Blue on Highland is bringing the 138th Kentucky Derby to Needham. On Saturday, May 5th, guests of all ages are invited to celebrate the annual running of the roses with a southern-inspired viewing event from 5pm-7pm featuring food and cocktail specials, giveaways and more.
Guests will be able watch everything from the pre-race red carpet to the singing of “My Old Kentucky Home” in the bar and lounge as they indulge in specials such as Kentucky Fried Chicken Wings with a Kentucky Bourbon BBQ sauce, and “Shrimp Dip Devine” served with crackers, both $10, while sipping on traditional Mint Juleps, Stone Sours and Pimm’s Cup cocktail all available for $11.
From 5pm-7pm, Derby Diners will have a chance to test their own luck with a chance to win prizes from Blue on Highland including free appetizers, dinner for two, and more. The event will be held in the bar and lounge area, but food and drink specials will be available for dine-in and takeout. Guests are encourage to dress in traditional derby attire. Post time for the Kentucky Derby is approximately 6:24pm.
Reservations are recommended. Please RSVP at 781-444-7001.
I won't be at Blue on Highland because I will be in Louisville at the actual Kentucky Derby. Look carefully on your TV and there is a tiny possibility you will see me there.
Showing posts with label westwood. Show all posts
Showing posts with label westwood. Show all posts
Thursday, April 12, 2012
Thursday, March 10, 2011
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) The Massachusetts Affiliate of Susan G. Komen for the Cure will present the Third Annual Chefs for the Cure event on April 7 at 7:30pm at the Viking Center in Westwood. At this event, you will be able to sample culinary delights from some top notch local chefs, including: Jose Duarte of Taranta, Peter Dexter of ONEBistro, Jarrod Moiles of BOKX109 American Prime, Joanne Chang of Myers & Chang, Keenan Langlois of Union, Christopher Robins of Gaslight, Denise Baron of Burton’s Grill, Derek Barragan of Del Frisco’s, and Nicole Coady of Finale Desserts. There will be wine to drink, a raffle and a silent auction, all which will benefit breast cancer research.
General Admission is $100 per guest and includes admission to the tasting of featured Chefs and one complimentary entry for the raffle. VIP Admission is $150 per guest and includes VIP Cooking Demo at 6:30pm by Chef Annie Copps, admission to the tasting at 7:30pm and two complimentary entries for the raffle. Space is limited to 50 guests.
I attended last year's event and it was my 2010 Favorite Charitable Food Event. I stated that it was a "Overall, a top notch event for a great cause." I will be attending again this year and hope to see some of my readers there too.
2) Held May 18-22, the Nantucket Wine Festival (NWF) celebrates its 15th anniversary. Presented by Nantucket Combined Charities, this festival will once again celebrate world-renowned wines paired with top notch cuisine against the backdrop of some of the island’s most beautiful and historic locations, including the White Elephant Hotel. The White Elephant is the beautiful waterfront headquarters of the Festival, provides an elegant setting for many of the events.
“Part of the reason for the Festival’s success is Nantucket’s reputation in the industry as home to a large concentration of fine restaurants, so it is a very important market for wine,” said Denis Toner, NWF Founder. “Over the past 15 years, I have spent considerable time seeking out quality wineries from around the globe—the entire point of the NWF is to emphasize quality over quantity. We’re not the biggest, but I think we’ve proven over the years we are among the most selective, offering our guests the kinds of one-on-one winemaker opportunities that simply aren’t possible at other food and wine events.”
Highlights of the 2011 Festival include the Luncheon Symposium program, featuring an hour-long tasting and discussion, followed by a four-course luncheon of exquisite food paired with the wines of the participating vignerons. The symposia include: Burgundy Roundtable (hosted by The Nantucket Golf Club), California Classics (hosted by the Brick House Bistro), American Beauties (hosted by American Seasons). Also, the pièce de resistance at this year’s Festival, the Saint-Emilion First Growths Tasting and Luncheon (hosted by the Great Harbor Yacht Club), gives attendees an unparalleled opportunity to sample 12 premier grand cru Saint-Emilion wines, all handcrafted in Bordeaux and presented by the featured vintners.
This year, the festival has named Tim Mondavi of Continuum Estate as “Luminary of the Year.” First presented three years ago, the Luminary of the Year award recognizes an individual whose work has had a profound effect upon the landscape of wine and food.
The Harbor Gala (May 19), held at the White Elephant Hotel, will feature over 30 stations, each with a winemaker or winery representative and a restaurant chef whose cuisine is chosen to match the wines. Some of the notables who will be in attendance: George Sandeman of Sandeman Port, Tim Mondavi of Continuum Estate, the ubiquitous Todd English, Ray Coursen of Elyse Winery, one-star chefs Cyril Renaud of Bar Breton in Manhattan and Cesare Casella of Salumeria Rosi in Manhattan, the prince of pork—Matt Jennings of La Laiterie in Providence, Raimund Prum of SA Prum, Dominique Demarville, Cellar Master of Veuve Clicquot, and many others.
The Celebrity Chef & Winemaker Auction Dinner (May 21), held at the White Elephant, will benefit the Nantucket Historical Association. Featuring the culinary skill of Brooke Vosika of Four Seasons Hotel Boston and the wines of Veuve Clicquot Ponsardin and Newton Vineyards, the auction will include one-of-a-kind wine and lifestyle items such as trips to California and Burgundy, as well as unique collections of large-format bottles, many signed by the winemaker.
The Grand Tasting (May 21 & 22) will offer more than 200 wineries with samplings of hors d’oeuvres, including artisan breads and cheeses, smoked meats and seafood, Nantucket shellfish, and tapas and delicacies, will emphasize the important relationship between food and wine. Other highlights include wine-related art and glasswork, and fascinating exhibits.
The Ticket Package available this year is the Grand Cru Package (a $825-$905 value for $750)
Includes: Access to all three Grand Tasting sessions
Access to Saturday morning Early-Admission VIP Reception at the Grand Tasting (available to package purchasers only)
Ticket to the Opening Night Reception
Ticket to the Harbor Gala
Tickets to two Wine and Food Seminars (based on availability)
Laminated personalized NWF entry pass
2011 NWF poster signed by artist Kerry Hallam
NWF hat
Tickets to the Grand Tasting are sold by session, starting at $85. There are three sessions: Saturday, May 21, from noon-2pm and 3-5pm, and Sunday, May 22, from noon-3pm. You may combine sessions for a discounted price. Ticket prices increase as of April 1, 2011. No one under 21 admitted; proper ID required. For a complete listing and price information for all events please call the Nantucket Wine Festival at (508) 228-1128 or visit us on-line at www.nantucketwinefestival.com for constant updates.
3) To celebrate St. Patrick's Day, from March 14th through 20th, Chef Poe of Poe’s Kitchen at the Rattlesnake will be serving special Irish dishes, including the following:
--Irish Onion Soup (Grilled Onions in Guinness and Veal Broth with an Irish Cream Crouton & Dubliner Cheese) Cup: $6 Bowl: $10
--Shepherd’s Carpaccio (Seared with Cayenne, Garlic, Mustard and Peppercorn with Roasted Root Vegetable & Spring Pea Salsa in cauliflower & parsley vinaigrette and a dollop of fluffy colcannon) $9
--Corned Duck & Cabbage and Corned Beef Tacos (One Corned Duck Taco and One Corned Beef Taco – both with Potato & Parsley, Braised Cabbage, in Crisp Spinach Tortillas and Cahill’s Irish Porter Cheese Sauce) $11
--Gaelic Mixed Grill (Skillet Seared Dry Aged Petit Tenderloin of Beef with a Shot of Bushmills, Irish Butter Creamed Spinach, with Corned Beef & Cabbage Infused Potato Dumplings) $22
--Steel Cut Oatmeal & Irish Coffee Crème Brulee (Brooklyn Brewery Black Chocolate Stout & Vanilla Bean Ice Cream with an Oatmeal Cookie Crisp) $6
4) Chef Antonio Bettencourt, of 62 Restaurant & Wine Bar in Salem, offers up some creative and delicious Italian cuisine but his culinary roots actually began in regional French cuisine. Working with Chef Amanda Lydon, first at Metro Brasserie and then at Upstairs on the Square, where he served as the executive sous chef to both Lydon and Chef Susan Regis.
On Sunday, March 27, from 6:30PM-8:30PM, Chef Bettencourt will return to his culinary roots as he presents “Bienvenue au 62” a special Burgundy wine dinner in partnership with the French Cultural Center of Boston and Destination Salem. The three course food & wine pairing will take guests on a virtual gastronomical journey to the French culinary hub. Guests can learn more about French culture with information provided by the French Cultural Center, and for those new to Salem, MA, Destination Salem will be providing information to guests about what’s on tap this spring and summer for the seaside town.
This 3-course dinner includes all paired wines and is $75 per person + tax and gratuity. Reservations are required by calling (978) 744-0062.
MENU
First Course:
Seared sea scallops, haricots verts, warm hazelnut vinaigrette and lamb’s lettuce
Domaine William Fevre 2009 Chablis Champs Royaux Chardonnay
Second course:
Crispy pork trotters avec persillade, toasted baguette et moutarde
Domaine Heritiers Comte Lafon 2008 Macon Villages Chardonnay
Third Course:
Cote de Boeuf, sauce marchande au vin, wild mushrooms
Domaine Philippe Roty 2007 Cotes de Nuits Villages Pinot Noir
Fromage:
Assortment of cheese and accoutrements
Domaine Bouchard 2006 Savigny Les Beaune Pinot Noir
5) The Beehive presents their 4th annual St. Patrick’s Day festivities on Thursday, March 17th, from 5pm-2am. The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. And “authentic” is the key word! The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and Founder of the Boston Irish Tourism Association.
One of the many St. Patrick’s Day surprises at The Beehive will be a special performance by Matt and Shannon Heaton Celtic Review. Both have an Irish folk pedigree that started with sessions in Chicago pubs and was refined by the masters in Dublin. Voted “Female Musician of the Year” by the Irish American News, Shannon is one of the strongest fiddle players in the USA. Together, they will turn this Irish city upside down! Opening the show will be the sweet voice of Sheila (The Plummer) Linnehan, straight from Ireland.
In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. Dinner reservations recommended, no cover charge, both the upstairs and downstairs bars will be open for service.
**********************************************************
1) The Massachusetts Affiliate of Susan G. Komen for the Cure will present the Third Annual Chefs for the Cure event on April 7 at 7:30pm at the Viking Center in Westwood. At this event, you will be able to sample culinary delights from some top notch local chefs, including: Jose Duarte of Taranta, Peter Dexter of ONEBistro, Jarrod Moiles of BOKX109 American Prime, Joanne Chang of Myers & Chang, Keenan Langlois of Union, Christopher Robins of Gaslight, Denise Baron of Burton’s Grill, Derek Barragan of Del Frisco’s, and Nicole Coady of Finale Desserts. There will be wine to drink, a raffle and a silent auction, all which will benefit breast cancer research.
General Admission is $100 per guest and includes admission to the tasting of featured Chefs and one complimentary entry for the raffle. VIP Admission is $150 per guest and includes VIP Cooking Demo at 6:30pm by Chef Annie Copps, admission to the tasting at 7:30pm and two complimentary entries for the raffle. Space is limited to 50 guests.
I attended last year's event and it was my 2010 Favorite Charitable Food Event. I stated that it was a "Overall, a top notch event for a great cause." I will be attending again this year and hope to see some of my readers there too.
2) Held May 18-22, the Nantucket Wine Festival (NWF) celebrates its 15th anniversary. Presented by Nantucket Combined Charities, this festival will once again celebrate world-renowned wines paired with top notch cuisine against the backdrop of some of the island’s most beautiful and historic locations, including the White Elephant Hotel. The White Elephant is the beautiful waterfront headquarters of the Festival, provides an elegant setting for many of the events.
“Part of the reason for the Festival’s success is Nantucket’s reputation in the industry as home to a large concentration of fine restaurants, so it is a very important market for wine,” said Denis Toner, NWF Founder. “Over the past 15 years, I have spent considerable time seeking out quality wineries from around the globe—the entire point of the NWF is to emphasize quality over quantity. We’re not the biggest, but I think we’ve proven over the years we are among the most selective, offering our guests the kinds of one-on-one winemaker opportunities that simply aren’t possible at other food and wine events.”
Highlights of the 2011 Festival include the Luncheon Symposium program, featuring an hour-long tasting and discussion, followed by a four-course luncheon of exquisite food paired with the wines of the participating vignerons. The symposia include: Burgundy Roundtable (hosted by The Nantucket Golf Club), California Classics (hosted by the Brick House Bistro), American Beauties (hosted by American Seasons). Also, the pièce de resistance at this year’s Festival, the Saint-Emilion First Growths Tasting and Luncheon (hosted by the Great Harbor Yacht Club), gives attendees an unparalleled opportunity to sample 12 premier grand cru Saint-Emilion wines, all handcrafted in Bordeaux and presented by the featured vintners.
This year, the festival has named Tim Mondavi of Continuum Estate as “Luminary of the Year.” First presented three years ago, the Luminary of the Year award recognizes an individual whose work has had a profound effect upon the landscape of wine and food.
The Harbor Gala (May 19), held at the White Elephant Hotel, will feature over 30 stations, each with a winemaker or winery representative and a restaurant chef whose cuisine is chosen to match the wines. Some of the notables who will be in attendance: George Sandeman of Sandeman Port, Tim Mondavi of Continuum Estate, the ubiquitous Todd English, Ray Coursen of Elyse Winery, one-star chefs Cyril Renaud of Bar Breton in Manhattan and Cesare Casella of Salumeria Rosi in Manhattan, the prince of pork—Matt Jennings of La Laiterie in Providence, Raimund Prum of SA Prum, Dominique Demarville, Cellar Master of Veuve Clicquot, and many others.
The Celebrity Chef & Winemaker Auction Dinner (May 21), held at the White Elephant, will benefit the Nantucket Historical Association. Featuring the culinary skill of Brooke Vosika of Four Seasons Hotel Boston and the wines of Veuve Clicquot Ponsardin and Newton Vineyards, the auction will include one-of-a-kind wine and lifestyle items such as trips to California and Burgundy, as well as unique collections of large-format bottles, many signed by the winemaker.
The Grand Tasting (May 21 & 22) will offer more than 200 wineries with samplings of hors d’oeuvres, including artisan breads and cheeses, smoked meats and seafood, Nantucket shellfish, and tapas and delicacies, will emphasize the important relationship between food and wine. Other highlights include wine-related art and glasswork, and fascinating exhibits.
The Ticket Package available this year is the Grand Cru Package (a $825-$905 value for $750)
Includes: Access to all three Grand Tasting sessions
Access to Saturday morning Early-Admission VIP Reception at the Grand Tasting (available to package purchasers only)
Ticket to the Opening Night Reception
Ticket to the Harbor Gala
Tickets to two Wine and Food Seminars (based on availability)
Laminated personalized NWF entry pass
2011 NWF poster signed by artist Kerry Hallam
NWF hat
Tickets to the Grand Tasting are sold by session, starting at $85. There are three sessions: Saturday, May 21, from noon-2pm and 3-5pm, and Sunday, May 22, from noon-3pm. You may combine sessions for a discounted price. Ticket prices increase as of April 1, 2011. No one under 21 admitted; proper ID required. For a complete listing and price information for all events please call the Nantucket Wine Festival at (508) 228-1128 or visit us on-line at www.nantucketwinefestival.com for constant updates.
3) To celebrate St. Patrick's Day, from March 14th through 20th, Chef Poe of Poe’s Kitchen at the Rattlesnake will be serving special Irish dishes, including the following:
--Irish Onion Soup (Grilled Onions in Guinness and Veal Broth with an Irish Cream Crouton & Dubliner Cheese) Cup: $6 Bowl: $10
--Shepherd’s Carpaccio (Seared with Cayenne, Garlic, Mustard and Peppercorn with Roasted Root Vegetable & Spring Pea Salsa in cauliflower & parsley vinaigrette and a dollop of fluffy colcannon) $9
--Corned Duck & Cabbage and Corned Beef Tacos (One Corned Duck Taco and One Corned Beef Taco – both with Potato & Parsley, Braised Cabbage, in Crisp Spinach Tortillas and Cahill’s Irish Porter Cheese Sauce) $11
--Gaelic Mixed Grill (Skillet Seared Dry Aged Petit Tenderloin of Beef with a Shot of Bushmills, Irish Butter Creamed Spinach, with Corned Beef & Cabbage Infused Potato Dumplings) $22
--Steel Cut Oatmeal & Irish Coffee Crème Brulee (Brooklyn Brewery Black Chocolate Stout & Vanilla Bean Ice Cream with an Oatmeal Cookie Crisp) $6
4) Chef Antonio Bettencourt, of 62 Restaurant & Wine Bar in Salem, offers up some creative and delicious Italian cuisine but his culinary roots actually began in regional French cuisine. Working with Chef Amanda Lydon, first at Metro Brasserie and then at Upstairs on the Square, where he served as the executive sous chef to both Lydon and Chef Susan Regis.
On Sunday, March 27, from 6:30PM-8:30PM, Chef Bettencourt will return to his culinary roots as he presents “Bienvenue au 62” a special Burgundy wine dinner in partnership with the French Cultural Center of Boston and Destination Salem. The three course food & wine pairing will take guests on a virtual gastronomical journey to the French culinary hub. Guests can learn more about French culture with information provided by the French Cultural Center, and for those new to Salem, MA, Destination Salem will be providing information to guests about what’s on tap this spring and summer for the seaside town.
This 3-course dinner includes all paired wines and is $75 per person + tax and gratuity. Reservations are required by calling (978) 744-0062.
MENU
First Course:
Seared sea scallops, haricots verts, warm hazelnut vinaigrette and lamb’s lettuce
Domaine William Fevre 2009 Chablis Champs Royaux Chardonnay
Second course:
Crispy pork trotters avec persillade, toasted baguette et moutarde
Domaine Heritiers Comte Lafon 2008 Macon Villages Chardonnay
Third Course:
Cote de Boeuf, sauce marchande au vin, wild mushrooms
Domaine Philippe Roty 2007 Cotes de Nuits Villages Pinot Noir
Fromage:
Assortment of cheese and accoutrements
Domaine Bouchard 2006 Savigny Les Beaune Pinot Noir
5) The Beehive presents their 4th annual St. Patrick’s Day festivities on Thursday, March 17th, from 5pm-2am. The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. And “authentic” is the key word! The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and Founder of the Boston Irish Tourism Association.
One of the many St. Patrick’s Day surprises at The Beehive will be a special performance by Matt and Shannon Heaton Celtic Review. Both have an Irish folk pedigree that started with sessions in Chicago pubs and was refined by the masters in Dublin. Voted “Female Musician of the Year” by the Irish American News, Shannon is one of the strongest fiddle players in the USA. Together, they will turn this Irish city upside down! Opening the show will be the sweet voice of Sheila (The Plummer) Linnehan, straight from Ireland.
In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. Dinner reservations recommended, no cover charge, both the upstairs and downstairs bars will be open for service.
Monday, April 12, 2010
2nd Annual Chefs for the Cure
"If you like tail, eat female."
I learned this bit of culinary advice the other evening at the 2nd Annual Chefs for the Cure event. It refers to female lobsters, which have larger tails than their male counterparts. So, if you prefer lobster tail meat over claw meat, then seek out a female lobster. If you prefer claw meat, then you should choose a male lobster as they all have an over-sized claw.
The Chefs for the Cure event brought together a number of local chefs in support of The Massachusetts Affiliate of Susan G. Komen for the Cure, to fight and eradicate breast cancer as a life-threatening disease. Their mission is to reduce breast cancer in the state by funding education, screening and treatment programs, with an emphasis on the medically underserved. The Affiliate is committed to 100% screening, 100% access to care.
This was another fun and delicious event, all for a very worthy cause.
The event was held at the Viking Center in Westwood, a 10,000 square-foot state of the art facility with 20 full working kitchens. Above is one of their main kitchens, which seems to be used for classes and demonstrations. It was a very cool venue, and quite fitting for the event.
The evening began with a culinary demonstration by Alissa Bigelow of the Rustic Kitchen’s “In the Kitchen,” a live weekly Friday night cooking show. Alissa has performed over 350 cooking shows, and is quick to state she is a cook (self-taught) and not a chef. I admit that I did not know her prior to this event but she made quite an impression and I will have to check out her show.
Alissa was a fireball of energy, extremely personable, genuine and lots of fun. To her, "cooking is an act of love," and it is hard to argue with that. Alissa demonstrated how to prepare her Grilled Lobster Salad Sliders. She was an engaging instructor, getting the audience involved by asking questions of them, listening to their own stories. It became a more intimate event, rather than a common lecture, and the audience reacted very positively to her. Plus you cannot dislike a woman who feels "every meal needs some type of pork fat product." Bacon lovers unite!
Alissa was accompanied by her friend Jill Epstein, the publisher of Where To Eat magazine. Above, Jill is reading a foodie trivia question, a brief diversion during the cooking demo. Jill also helped to make the Ginger Kir Royale, of which I'll talk about more later in the post.
Alissa had previously parboiled a couple lobsters, one female and one male. As she spoke about the lobsters, she sliced them open and then grilled the tail and claws. It was Alissa who stated "If you like tail, eat female." The Grilled Lobster Salad Slider is made with crème fraiche rather than mayonnaise, which is an idea I really like. It also contains chives, lemon zest, lemon juice, a bit of olive oil and a touch of whole-grain mustard. The hot dog bun is grilled and then a piece of Boston bibb lettuce is laid down, the lobster salad spooned in and some pancetta added. A delicious yet simple recipe.
The Ginger Kir Royale is made with Martini & Rossi Prosecco, Domaine de Canton Ginger Liquer, and homemade strawberry simple syrup (made by Alissa). It was not overly sweet and had a nice ginger flavor. This cocktail would likely go over well at a party or summer BBQ.
One of the sponsors of the event was Cleavage Creek Winery, which showcased the 2007 Tracy Hills Secret Red ($18). This is an easy-drinking wine, with nice red fruit and vanilla flavors. Cleavage Creek donates 10% of their gross wine sales to fund breast cancer research and support. Each label also showcases a woman who has survived breast cancer.
Chef Denise Baron, the Culinary Director for the multiple locations of Burtons Grill, prepared a tasty Seafood Gazpacho, which had small bits of seafood and mild spices. Though there was hot sauce that you could add for a bigger kick. I am looking forward to the new Burtons Grill coming to the Northshore Mall.
The Beehive, presided over by Chef Rebecca Newell, prepared some very tender and flavorful ribs, the meat easily coming off the bone. If you love brunch, you definitely should check out The Beehive. Plus, they have a lengthy Champagne list, and lots of live music.
I saw Chef Jose Duarte of Taranta again, having last seen him at the Spoonful of Ginger event. He prepared my favorite item of the evening, Yucca Gnocchi with a Braised Lamb Ragu. The gnocchi were fairly tender and soft with a savory sauce and delicious pieces of lamb. A very tasty, rustic dish and I could easily have eaten a large plate.
Chef Keenan Langlois of Gaslight Brasserie made a simple but delicious Steak Tartare.
It is always a pleasure to see Chef Joanne Chang of Flour Bakery and Myers+Chang. She is one of those chefs who you see at many charitable functions. For this event, she prepared Thai Ginger Chicken Salad, always a good choice.
Good food, good drink, good people, good cause. All the elements needed for a fantastic event.
I learned this bit of culinary advice the other evening at the 2nd Annual Chefs for the Cure event. It refers to female lobsters, which have larger tails than their male counterparts. So, if you prefer lobster tail meat over claw meat, then seek out a female lobster. If you prefer claw meat, then you should choose a male lobster as they all have an over-sized claw.
The Chefs for the Cure event brought together a number of local chefs in support of The Massachusetts Affiliate of Susan G. Komen for the Cure, to fight and eradicate breast cancer as a life-threatening disease. Their mission is to reduce breast cancer in the state by funding education, screening and treatment programs, with an emphasis on the medically underserved. The Affiliate is committed to 100% screening, 100% access to care.
This was another fun and delicious event, all for a very worthy cause.
The event was held at the Viking Center in Westwood, a 10,000 square-foot state of the art facility with 20 full working kitchens. Above is one of their main kitchens, which seems to be used for classes and demonstrations. It was a very cool venue, and quite fitting for the event.
The evening began with a culinary demonstration by Alissa Bigelow of the Rustic Kitchen’s “In the Kitchen,” a live weekly Friday night cooking show. Alissa has performed over 350 cooking shows, and is quick to state she is a cook (self-taught) and not a chef. I admit that I did not know her prior to this event but she made quite an impression and I will have to check out her show.Alissa was a fireball of energy, extremely personable, genuine and lots of fun. To her, "cooking is an act of love," and it is hard to argue with that. Alissa demonstrated how to prepare her Grilled Lobster Salad Sliders. She was an engaging instructor, getting the audience involved by asking questions of them, listening to their own stories. It became a more intimate event, rather than a common lecture, and the audience reacted very positively to her. Plus you cannot dislike a woman who feels "every meal needs some type of pork fat product." Bacon lovers unite!
Alissa was accompanied by her friend Jill Epstein, the publisher of Where To Eat magazine. Above, Jill is reading a foodie trivia question, a brief diversion during the cooking demo. Jill also helped to make the Ginger Kir Royale, of which I'll talk about more later in the post.
Alissa had previously parboiled a couple lobsters, one female and one male. As she spoke about the lobsters, she sliced them open and then grilled the tail and claws. It was Alissa who stated "If you like tail, eat female." The Grilled Lobster Salad Slider is made with crème fraiche rather than mayonnaise, which is an idea I really like. It also contains chives, lemon zest, lemon juice, a bit of olive oil and a touch of whole-grain mustard. The hot dog bun is grilled and then a piece of Boston bibb lettuce is laid down, the lobster salad spooned in and some pancetta added. A delicious yet simple recipe.
The Ginger Kir Royale is made with Martini & Rossi Prosecco, Domaine de Canton Ginger Liquer, and homemade strawberry simple syrup (made by Alissa). It was not overly sweet and had a nice ginger flavor. This cocktail would likely go over well at a party or summer BBQ.
One of the sponsors of the event was Cleavage Creek Winery, which showcased the 2007 Tracy Hills Secret Red ($18). This is an easy-drinking wine, with nice red fruit and vanilla flavors. Cleavage Creek donates 10% of their gross wine sales to fund breast cancer research and support. Each label also showcases a woman who has survived breast cancer.
Chef Denise Baron, the Culinary Director for the multiple locations of Burtons Grill, prepared a tasty Seafood Gazpacho, which had small bits of seafood and mild spices. Though there was hot sauce that you could add for a bigger kick. I am looking forward to the new Burtons Grill coming to the Northshore Mall. The Beehive, presided over by Chef Rebecca Newell, prepared some very tender and flavorful ribs, the meat easily coming off the bone. If you love brunch, you definitely should check out The Beehive. Plus, they have a lengthy Champagne list, and lots of live music.
I saw Chef Jose Duarte of Taranta again, having last seen him at the Spoonful of Ginger event. He prepared my favorite item of the evening, Yucca Gnocchi with a Braised Lamb Ragu. The gnocchi were fairly tender and soft with a savory sauce and delicious pieces of lamb. A very tasty, rustic dish and I could easily have eaten a large plate.
Chef Keenan Langlois of Gaslight Brasserie made a simple but delicious Steak Tartare.
It is always a pleasure to see Chef Joanne Chang of Flour Bakery and Myers+Chang. She is one of those chefs who you see at many charitable functions. For this event, she prepared Thai Ginger Chicken Salad, always a good choice.Good food, good drink, good people, good cause. All the elements needed for a fantastic event.
Friday, March 26, 2010
2nd Annual Chefs for the Cure: April 9
The Massachusetts Affiliate of Susan G. Komen for the Cure is serving up a delicious way to fight and eradicate breast cancer as a life-threatening disease. Come to the 2nd Annual “Chefs for the Cure” food tasting event on April 9 and join some of Boston’s finest chefs at the Viking Center, a 10,000 square foot state of the art facility with 20 full working kitchens, for an evening of gourmet cuisine and fundraising.
The event’s participating chefs include Joanne Chang of Myers+Chang and Flour Bakery, Michael Leviton of Lumiere, Jason Bond of Beacon Hill Bistro, Nicole Coady of Finale, Mary Dumont of Harvest, Rebecca Newell of The Beehive, Denise Baron of Burtons Grill, Evan Percoco of BOKX 109 American Prime and Jose Duarte of Taranta.
Date: Friday, April 9
Time: 6pm-10pm
Location: The Viking Center, 400 Blue Hill Drive, Westwood, MA
Cost: $100 per general ticket, $150 per VIP ticket, which includes a 5pm-6pm VIP hour with an exclusive demo from a participating chef.
The VIP demo will be conducted by Chef Alissa Bigelow from Rustic Kitchen’s “In the Kitchen”. Though Alissa is not sampling dishes during the event, she is the host for the evening. She is planning to make Grilled Lobster Salad Sliders two ways: one traditional with crème fraiche and chives on mini brioches & also Lobster salad with a Ginger, Sesame Yuzu dressing on a Won-Ton Crisp.
Proceeds from the event will enable the Komen Massachusetts Affiliate to continue its mission of reducing breast cancer in the state by funding education, screening and treatment programs, with an emphasis on the medically underserved. The Affiliate is committed to 100% screening, 100% access to care.
To purchase tickets: Visit www.chefsforthecure.com or call 617-737-5111
About Susan G. Komen for the Cure®, Massachusetts Affiliate: The mission of the Massachusetts Affiliate of Susan G. Komen for the Cure is to eradicate breast cancer by advancing research, screening, care and education. Established in 2001, the Massachusetts Affiliate of the Susan G. Komen for the Cure works to reduce breast cancer in MA by funding education, screening and treatment programs, with an emphasis on the medically underserved. In 2009, with the help of the fundraising programs including as the Susan G. Komen Massachusetts Race for the Cure® and other individual and corporate supporters Komen Massachusetts raised over 2.3 million dollars. The MA Affiliate continues to grow and acts as a caring resource for local women and their families. For more information, please visit www.komenmass.org or call (617) 737-5111.
The event’s participating chefs include Joanne Chang of Myers+Chang and Flour Bakery, Michael Leviton of Lumiere, Jason Bond of Beacon Hill Bistro, Nicole Coady of Finale, Mary Dumont of Harvest, Rebecca Newell of The Beehive, Denise Baron of Burtons Grill, Evan Percoco of BOKX 109 American Prime and Jose Duarte of Taranta.
Date: Friday, April 9
Time: 6pm-10pm
Location: The Viking Center, 400 Blue Hill Drive, Westwood, MA
Cost: $100 per general ticket, $150 per VIP ticket, which includes a 5pm-6pm VIP hour with an exclusive demo from a participating chef.
The VIP demo will be conducted by Chef Alissa Bigelow from Rustic Kitchen’s “In the Kitchen”. Though Alissa is not sampling dishes during the event, she is the host for the evening. She is planning to make Grilled Lobster Salad Sliders two ways: one traditional with crème fraiche and chives on mini brioches & also Lobster salad with a Ginger, Sesame Yuzu dressing on a Won-Ton Crisp.
Proceeds from the event will enable the Komen Massachusetts Affiliate to continue its mission of reducing breast cancer in the state by funding education, screening and treatment programs, with an emphasis on the medically underserved. The Affiliate is committed to 100% screening, 100% access to care.
To purchase tickets: Visit www.chefsforthecure.com or call 617-737-5111
About Susan G. Komen for the Cure®, Massachusetts Affiliate: The mission of the Massachusetts Affiliate of Susan G. Komen for the Cure is to eradicate breast cancer by advancing research, screening, care and education. Established in 2001, the Massachusetts Affiliate of the Susan G. Komen for the Cure works to reduce breast cancer in MA by funding education, screening and treatment programs, with an emphasis on the medically underserved. In 2009, with the help of the fundraising programs including as the Susan G. Komen Massachusetts Race for the Cure® and other individual and corporate supporters Komen Massachusetts raised over 2.3 million dollars. The MA Affiliate continues to grow and acts as a caring resource for local women and their families. For more information, please visit www.komenmass.org or call (617) 737-5111.
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