I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
********************************************************
1) Willie’s, the new American Italian–inspired neighborhood restaurant from BCB3 Hospitality, the hospitality group led by chef Jamie Bissonnette alongside restaurateurs Andy Cartin and Babak Bina, is now open at 20 Charles Street in Beacon Hill. The intimate 28-seat space sits right next door to sister restaurant ZURiTO. At the heart of the dining room, an American-made Wood Stone oven anchors the space.
The restaurant features a seasonal menu with pizza at the center—thin-crust, seasonal, and built with intent—alongside small plates and housemade pastas, with techniques and special ingredients drawn from the team’s portfolio of restaurants spanning Japanese, Korean, and Basque cuisines. Small plates include the Caesar, a dish Bissonnette loved watching his father make, includes napa cabbage, celery, classic Caesar dressing, anchovy migas and parmesan cheese; Willie’s Little Meatballs, ultra-tender beef & pork meatballs prepared using pâté techniques, served with salumi ragu and parmesan; Calabrian Karaage, crispy Japanese fried chicken with calabrian chili oil and zesty onion soup mayo; and The Grinder, a loaded ciabatta sub roll with mortadella, prosciutto, Iberico coppa, provolone, cherry pepper, oil and vinegar.
Pastas include housemade Orecchiette with tripe tomato gravy, garbanzo beans, mint and parmesan; Rigatoni Amatriciana, a play on a classic dish that Bissonnette makes often at home with Korean influence includes extruded pasta, pancetta, yak gochujang for extra depth of flavor and pecorino; and Spaghetti, similar to a carbonara with imported pasta, bottarga, yuzu kosho, anchovy stock, egg yolk and parmesan.
The pizza program, anchored by a Wood Stone oven, offers each 10-inch pie, made with a no-knead dough fermented for two days, resulting in a thin, crisp crust with structure and balance, slightly thinner than a traditional New Haven–style dough. Highlights include the Margherita 5J, with fresh tomato, mozzarella, basil and nutty Jamón Ibérico de Bellota; Gilda “The OG”, inspired by the iconic Basque pintxo, similar to a pan con tomato with fresh tomatoes, Cantabrian anchovy, manzanilla olives, guindilla pepper, and honey and a touch of parmesan; Funghi, a white pie with mushrooms, fontina, mozzarella, parmesan and a runny egg; and ‘Nduja with tomato, creamy pork sausage, ricotta, celery root, mozzarella.
Led by Spirits Director Oscar Simoza, the cocktail list is built around vermouth, wine-based elements, and low-ABV compositions designed to be balanced, approachable, and easy to enjoy. Highlights include the Real Housewives of Beacon Hill with fino sherry, midori, St-Germain and bubbles; Cherry Cola with Zucca (an Italian rhubarb-based amaro), red wine, cherry herring and an amaro-infused cherry; Loretta with Cocchi Americano, Lo-F Ti Sweet Vermouth, bitters, orange and cacao foam; and Wall Banger with vodka, Italicus, Galliano, passionfruit and orange.
Wine Director Nader Asgari-Tari has curated an intentionally intimate list centered on vigneron·ne (grower) winemakers working with lesser-known, indigenous varietals that naturally complement pizza and pasta. Alongside Northern Italian whites—like Friulano from Venica Venica and high-altitude Petit Arvine from Valle d’Aosta—the list highlights a new wave of domestic producers from regions including the Finger Lakes, Santa Barbara County, and the Willamette Valley, as well as wines from less mainstream producing countries such as Japan and Mexico.
A particular focus is placed on crystal-clear, ethereal Loire Valley whites, including Sauvignon Blanc from Coteaux du Giennois, Chenin Blanc from Saumur, and the ultra-rare Gros Plant du Nantais from the western edge of the Loire—wines defined by purity, lightness, and visceral freshness. Sparkling selections range from Pinot Meunier specialist Christophe Mignon and Peter Lauer’s Riesling Sekt to half bottles from small Champagne houses. For lighter, easy-drinking reds, the list features bottles like Burlotto’s Freisa and elegant Eola-Amity Hills Pinot Noirs from Vincent Fritzsche.
2) Avra Estiatorio, an upscale Greek restaurant brand born in New York City, will open in Boston’s Back Bay in mid April. The opening marks the brand’s eighth location and its first in Boston. Owners Nick Tsoulos and Nick Pashalis are bringing a taste of the Aegean, highlighted by Avra’s signature fish market display featuring Mediterranean seafood flown in daily. The menu will showcase simply prepared whole fish, seasonal vegetables, Greek hand-pressed extra-virgin olive oil, and a curated wine and cocktail program. The design draws inspiration from the whitewashed Greek islands, pairing coastal interiors with cuisine rooted in authentic hospitality.
Avra’s menu is inspired by the coastal Greek town of Nafpaktos, the hometown of owner Nick Tsoulos, where he spent his childhood fishing alongside his family for seafood such as fagri, dorado, octopus and red mullet. That connection to the sea remains central to the dining experience. Pristine seafood is displayed on ice, allowing guests to select their fish to be grilled, baked in sea salt, or prepared with Mediterranean accents. The approach is ingredient-driven and focused on simplicity, fresh herbs and premium olive oil.
Beyond seafood, the menu includes lamb, chicken and steak, seasonal vegetables and house-made Greek specialties. Signature dishes include Avra Chips — thinly sliced zucchini and eggplant lightly fried to a crisp — and Chilean Seabass Souvlaki served over roasted red pepper sauce. The restaurant’s extra-virgin olive oil is hand-pressed at a family farm in Greece’s Peloponnese.
Located at 400 Newbury Street, Avra will open seven days a week for dinner, with lunch and brunch to follow.
3) Forcella, an Italian restaurant in the North End, has announced the appointment of Ciro De Cicco as its new Executive Chef. Born in Santa Lucia, Napoli, Italy, Chef De Cicco brings more than three decades of culinary experience to Forcella, rooted deeply in the classic traditions of Neapolitan cuisine. Inspired at a young age by his grandmother, who worked in the family restaurant alongside his grandfather in the years following World War II, Chef De Cicco developed a lifelong passion for cooking that honors simplicity, heritage, and flavor.
Chef De Cicco began his professional career at age 20 at Ristorante San Carlo in Naples, where he spent almost a decade honing his craft and eventually rising to the role of sous chef. The restaurant, sharing its name with the famed Teatro di San Carlo, was a destination for prominent cultural figures and theatergoers.
After establishing his foundation in Italy, Chef De Cicco relocated to the United States, where he has spent the last 26 years expanding his culinary expertise. Beginning in Boston’s North End, he gained valuable insight into Italian-American cuisine before continuing his career as a sous chef with Longwood Events and later with Celebration Gourmet in Northern Massachusetts, where he spent five years in catering and event dining, further broadening his experience. Chef De Cicco has been a part of the Forcella family for the past four years, and his appointment as Executive Chef marks a natural evolution for him and the restaurant.
Forcella brings old-world Italian food to the North End of Boston. Owner Nino Trotta is a longtime North End resident who was born in Naples, Italy. He works alongside his girlfriend, Shannon MacGowan, who serves as the restaurant's General Manager and Owner Operator. The Executive Chef Ciro De Cicco has designed a menu that includes dishes from all over Italy, with a slight lean toward Naples, the Trotta family's hometown.
Showing posts sorted by date for query germain. Sort by relevance Show all posts
Showing posts sorted by date for query germain. Sort by relevance Show all posts
Thursday, March 12, 2026
Thursday, March 21, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
******************************************************
1) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard?
2) Easter is coming, on Sunday, March 31, and here are a few restaurants you might want to visit for Easter Dinner.
******************************************************
1) Are you a mustard lover? Are you intrigued about the history of mustard and its myriad of styles and flavors? Would you like to learn much more about mustard?
Ken Zuckerman, the "Mustard Maestro," will be teaching a one-night course through Arlington Community Education on Wednesday, May 29, from 7-9pm. Ken is the Head of Marketing for a local artisanal food distributor and a passionate devotee of all things vinegary & fermented. He's also on the board of the National Mustard Museum in Wisconsin, which sports a collection of over 6800 mustards, and which for the past 30+ years has conducted the Worldwide Mustard Competition featuring 500 entries facing off in 19 different categories.
The description of the class: "Ever marvel at the many kinds of mustard, in so many colors, consistencies, and flavors? There is literally a mustard to please every taste and palette. We’ll try a dozen varieties paired with a wide array of mustard’s perfect accompaniments—cheeses and cured meats. Taste the difference between Pommery and Dijon, deli style vs. spicy brown, Bavarian vs. British, and coarse-grained vs. whole seed. Get a detailed overview of the history of mustard, how it is grown and processed, what makes it hot or not, its many nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture."
The class will also feature a wide array of mustard’s perfect accompaniments--namely cheeses and cured meats. There is literally a mustard to please every taste and palette, even if you think mustard is not for you.
The cost of the class is $49 per person, and Ken's remuneration is being entirely donated to the National Mustard Museum. To register for the class, go HERE.
Abe & Louie’s: Back Bay steakhouse will be dishing out a quintet of specials in addition to shaking up two cocktail features. To start, there’s Deviled Eggs with Kaluga Amur caviar ($25) as well as a chilled Asparagus Vichyssoise with crème fraîche and crispy leeks ($13). For entrees, there is Roasted Rack of Lamb with fingerling potatoes, butter-braised radish, baby carrots and rosemary au jus ($57) in addition to pan-seared halibut with lemon poppyseed gnocchi, fava beans and spring onion soubise ($59). The dessert feature is a Limoncello Raspberry Cake with raspberry compote and vanilla ice cream ($12). Cocktail pairings include Bunny Punch with Grand Marnier, sangria and sparkling wine ($17) and Spritz of Spring with cava, St-Germain, elderflower tonic and lemon juice ($16). For reservations, call (617) 536-6300.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
Atlantic Fish Co.: Serving fresh seafood since 1978, Atlantic Fish Co. will feature their full menu of seafood classics in addition to some special features. To start, there is English pea soup with herbed croutons and radish ($13) while the main course is a New England lobster pot pie with puff pastry, peas and carrots ($46). For something sweet, opt for the lemon blueberry crumb cake with whipped lemon crème fraiche and blueberries ($12). The cocktail special is I’m All Ears with gin and sugar snap pea cordial ($18). For reservations, call (617) 267-4000.
Coach Grill: Coach Grill, in Wayland, will dish a collection of food and cocktail specials over three days. The starter features are spring pea soup with Nueske’s bacon lardons ($12) as well as sofrito mussels with sausage and cherry tomatoes ($18). Bring your appetite for the main courses, roasted T-bone lamb with baby carrots and snap peas ($50) and dover sole meuniere with roasted fingerling potatoes and wilted spinach ($62). Leave room for dessert, a limoncello raspberry cake with raspberry compote and vanilla ice cream ($12). To sip, there is Hop to It with gin, lemon juice, Butterly Pea Flower syrup and bee foam ($16); Bunny Patch with vodka, cranberry juice, lemon juice and raspberry puree ($16); and Spring is in the Air with Stoli vanilla, limoncello and lemon juice ($16). For reservations, call (508) 358-5900.
Thursday, March 7, 2024
Thursday Sips & Nibbles
I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. For this edition, I'll be mentioning some spots for St. Patrick's Day celebrations. I hope everyone dines out safely, tips well and are nice to their servers.
******************************************************
1) Davio’s Northern Italian Steakhouse is highlighting two themed cocktails for St. Patrick’s Day. The Pot o Gold served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The Irish Flower served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th.
2) Forcella Boston, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “The Maxwell.” Created and named after bartender and manager Max Tripp, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day.
3) Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing Leprechaun Prosecco mixed with Midori. A traditional Jameson’s Whiskey Sour made with lemon and egg whites is also available. Coffee lovers can order an Irish Iced Coffee with Jameson and Bailey’s. Lastly, a Shamrock Shaker comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy Corned Beef & Cabbage with a glass of Guinness to complete your meal. The special is available only on Sunday, March 17th for $22.
4) Enjoy a weekend of St. Patrick’s Day festivities at City Tap House. From March 15-17, City Tap will be festively decorated with the green-laced Hero95 beers ($8 for 14oz; $11 for 20oz) flowing alongside green Jell-O shots ($5), an Irish espresso martini ($13) and the Irish whiskey mule ($13). For some twists on traditional Irish fare, there is homemade corned beef hash benedict with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and fish and chips, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm.
5) From March 14-17, Joe’s on Newbury will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by Brother Seamus on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the Luck of the Irish with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and Pot of Gold with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: Guinness beef stew with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as corned beef and cabbage, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the Grasshopper Ice Cream Pie, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13).
******************************************************
1) Davio’s Northern Italian Steakhouse is highlighting two themed cocktails for St. Patrick’s Day. The Pot o Gold served in a collins glass is mixed with Tullamore D.E.W, Domaine de Canton, lemon juice, honey, ginger beer and garnished with a clover-shaped pineapple. The Irish Flower served in a green sugar rimmed rocks glass is made with muddled cucumber, Tellemore D.E.W, St. Germain, lemon juice and simple. Both cocktails are $15 each and available at all Massachusetts locations through the Irish inspired holiday on March 17th.
2) Forcella Boston, an Italian restaurant in the heart of Boston’s North End, has created a festive green cocktail for the Irish holiday. Sip on a rum-based tiki cocktail called “The Maxwell.” Created and named after bartender and manager Max Tripp, the cocktail is made with Don Q Rum, Blue Curacao, Midori, Lemon, Lime and Soda Water. The lime green festive drink costs $17 and is available through St. Patrick’s Day.
3) Spend St. Patrick’s Day at Victory Point, in the heart of Quincy’s Marina Bay. It's featuring Irish-inspired cocktails and food for the holiday. Four specialty cocktails are on the menu from March 15th through the 17th. Sip on a refreshing Leprechaun Prosecco mixed with Midori. A traditional Jameson’s Whiskey Sour made with lemon and egg whites is also available. Coffee lovers can order an Irish Iced Coffee with Jameson and Bailey’s. Lastly, a Shamrock Shaker comes with Frangelico, Amaretto, Bailey’s, vodka and peppermint. All cocktails are $12 each. Enjoy Corned Beef & Cabbage with a glass of Guinness to complete your meal. The special is available only on Sunday, March 17th for $22.
4) Enjoy a weekend of St. Patrick’s Day festivities at City Tap House. From March 15-17, City Tap will be festively decorated with the green-laced Hero95 beers ($8 for 14oz; $11 for 20oz) flowing alongside green Jell-O shots ($5), an Irish espresso martini ($13) and the Irish whiskey mule ($13). For some twists on traditional Irish fare, there is homemade corned beef hash benedict with two poached eggs on English muffins with hollandaise sauce and home fries ($18) and fish and chips, beer-battered local haddock with housemade tartar sauce, hand-cut fries and cole slaw ($19). For those looking to do an early stepdance or Irish jig, DJ J-Wall also will be in the house Saturday from 11am through 3pm.
5) From March 14-17, Joe’s on Newbury will be bringing a taste of Eire to the Back Bay. The four days of St. Patrick’s festivities will kick off with live Irish music by Brother Seamus on Thursday from 4-7pm. The bar will be shaking up two specialty cocktails, the Luck of the Irish with Maker’s Mark, St.-Germain, simple syrup and lemon juice with cucumber and mint garnishes ($15) and Pot of Gold with Jameson, peach schnapps, orange juice, ginger ale and green food coloring with a gold flake garnish ($16). Entrees include two traditional plates: Guinness beef stew with tender beef, root vegetables and tomato stout broth served in Joe’s famous bread bowl ($18) as well as corned beef and cabbage, a traditional boiled dinner with carrots and potatoes ($27). For dessert there is the Grasshopper Ice Cream Pie, mint chocolate chip ice cream packed into an Oreo cookie crust topped with whipped cream ($13).
Thursday, May 30, 2019
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) In honor of National Rosé Day (Saturday, June 8), Forge & Vine, located at The Groton Inn, will offer guests an opportunity to explore a special flight of Rosé wines from French and Italian wine regions. For $20 for four 3-ounce pours, the restaurant will feature distinctive, flavorful and aromatic rosés from Provence and Campagna. The Rosé Wine Flight will be available beginning Saturday, June 8th and will run til the end of June.
The Rosé wine flight includes:
Bieler Pere et Fils Rosé, Provence, France 2017
Crispy apple, medium body, floral nose
Esprit Gassier, Cótes de Provence, France 2017
Shades of peach and citrus fruits
Vetere Rosato Paestum Rosé, Campagna, Italy 2017
Juicy wild red berries, tangy finish
Château Peyrossel, Cótes de Provence, France 2017
Citrus, apricot
Check out my recent review of Forge & Vine, and you'll see why I think it is a worthy culinary destination with some compelling wines.
2) Vialé in Central Square, Cambridge is enthused to announce the 5th event in their seasonal dinner series in collaboration with Cambridge School of Culinary Arts (CSCA). The next CSCA Takeover at Vialé will be held on Sunday, June 2, from 5pm-10pm. As with all of the dinners in the series, this dinner will pair Vialé chef/co-owner, Greg Reeves (CSCA graduate) and the Vialé team with a different CSCA student/chef. For this event, Chef Reeves will team with Sam Amsterdam and Brendan Germain from the Professional Chef's Program, serving their own unique plates alongside Vialé's summer dinner menu.
Sam is from Guyana, South America, where her passion for food started at the age of five while watching her mom and grandmother prepare scrumptious meals for their family. Sam grew up on an eclectic fusion of Caribbean, Indian, and African cuisines. As a teenager, Sam migrated to the US with her family, where she lived in New York City and ultimately moved to Boston for college before beginning a career in Biotech. Sam has always found her bliss at the stove or and visiting local markets and restaurants while traveling to experience the local fare. To combine her love of travel and the passion for food, Sam’s dream is to operate her own Bed, Breakfast, and Dinner establishment. After completing her MBA in Entrepreneurship, Sam decided to take the next step toward making her dream a reality at CSCA.
Brendan was born in central New Jersey where he watched his parents navigate the industry as waiters, bartenders, restaurant managers, and owners of a wholesale specialty spice and produce distributor which would later evolve into a gourmet deli and catering company. His exposure to their careers and experiences assisting lead to a passion for food at a very young age. In addition to cooking, Brendan has an established career as an information technology professional, specializing in system engineering, designing future technologies to create highly reliable and performant trading systems for NASDAQ’s global stock exchange markets.
They will be preparing three courses to supplement Viale’s usual dinner menu:
Spicy Calamari with Plantain Chips & Wood Grilled Pineapple Aioli
Marinated Lamb Skewers with Asparagus Risotto garnished with Toasted Pine Nut Gremolata and Garlic Dill Yogurt Sauce
Roasted Blood Orange Sorbet garnished with Orange Tuiles and Pink Peppercorns
Make reservations here for this fascinating CSCA Takeover at Vialé.
**********************************************************
The Rosé wine flight includes:
Bieler Pere et Fils Rosé, Provence, France 2017
Crispy apple, medium body, floral nose
Esprit Gassier, Cótes de Provence, France 2017
Shades of peach and citrus fruits
Vetere Rosato Paestum Rosé, Campagna, Italy 2017
Juicy wild red berries, tangy finish
Château Peyrossel, Cótes de Provence, France 2017
Citrus, apricot
Check out my recent review of Forge & Vine, and you'll see why I think it is a worthy culinary destination with some compelling wines.
2) Vialé in Central Square, Cambridge is enthused to announce the 5th event in their seasonal dinner series in collaboration with Cambridge School of Culinary Arts (CSCA). The next CSCA Takeover at Vialé will be held on Sunday, June 2, from 5pm-10pm. As with all of the dinners in the series, this dinner will pair Vialé chef/co-owner, Greg Reeves (CSCA graduate) and the Vialé team with a different CSCA student/chef. For this event, Chef Reeves will team with Sam Amsterdam and Brendan Germain from the Professional Chef's Program, serving their own unique plates alongside Vialé's summer dinner menu.
Sam is from Guyana, South America, where her passion for food started at the age of five while watching her mom and grandmother prepare scrumptious meals for their family. Sam grew up on an eclectic fusion of Caribbean, Indian, and African cuisines. As a teenager, Sam migrated to the US with her family, where she lived in New York City and ultimately moved to Boston for college before beginning a career in Biotech. Sam has always found her bliss at the stove or and visiting local markets and restaurants while traveling to experience the local fare. To combine her love of travel and the passion for food, Sam’s dream is to operate her own Bed, Breakfast, and Dinner establishment. After completing her MBA in Entrepreneurship, Sam decided to take the next step toward making her dream a reality at CSCA.
Brendan was born in central New Jersey where he watched his parents navigate the industry as waiters, bartenders, restaurant managers, and owners of a wholesale specialty spice and produce distributor which would later evolve into a gourmet deli and catering company. His exposure to their careers and experiences assisting lead to a passion for food at a very young age. In addition to cooking, Brendan has an established career as an information technology professional, specializing in system engineering, designing future technologies to create highly reliable and performant trading systems for NASDAQ’s global stock exchange markets.
They will be preparing three courses to supplement Viale’s usual dinner menu:
Spicy Calamari with Plantain Chips & Wood Grilled Pineapple Aioli
Marinated Lamb Skewers with Asparagus Risotto garnished with Toasted Pine Nut Gremolata and Garlic Dill Yogurt Sauce
Roasted Blood Orange Sorbet garnished with Orange Tuiles and Pink Peppercorns
Make reservations here for this fascinating CSCA Takeover at Vialé.
Thursday, January 24, 2019
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) Chef Dante de Magistris and his brothers Damian and Filippo are introducing Wellington Wednesdays to the line up at their newest restaurant, The Wellington Neighborhood Eatery in Belmont Center. Chef Dante has been making Beef Wellington as a menu addition and for special events at his restaurants ever since he made it for the first time during a stage in Nice, France. Since then, he has loved the dish and gone through many iterations to perfect the version that he is excited to share with guests at the Wellington.
Dante is re-inventing the classic Beef Wellington and dedicating an entire weeknight to the sumptuous dish. Every Wednesday, Chef Dante will be serving up a limited amount of their classic Beef Wellington. Chef Dante’s twist on the classic showcases 8 oz. of grass-fed filet mignon from Moyer Farms that is wrapped with a black truffle tapenade, caramelized onions, speck and puff pastry and served with sautéed spinach and dijon au jus ($48).
For reservations, please call 617-932-1750.
2) On Thursday, February 14, Tuscan Kitchen in the Seaport District will welcome San Valentino to their Boston home with a celebration of artisan Italian cuisine and Romeo & Juliet-inspired cocktails laced with romance.
Available on Valentine’s evening, chefs Joe Brenner & Nimesh Maharjan have created seven a la carte additions that showcase the best regional cuisine inspired by Italy’s rich lands and seas. For antipasti courses, there is Carpaccio di Manzo with crispy capers, mache, winter truffles and Parmigiano Reggiano ($17); Zuppa di Zucca with compressed apples, toasted seeds, croutons and maple mascarpone ($14); and, Wild Mushroom Tart with fonduta, arugula, poached egg and tartufo ($19).
For secondi options, they are threefold: Agnello alla Griglia with grilled lamb chops, carrot puree, olives, artichoke and fennel jus ($48); Pesce Spada with seared swordfish, Tuscan white beans, smoked pancetta and roasted pepper agrodolce ($45); and, Surf & Turf, an 8oz filet mignon, lobster tail, mascarpone-whipped potatoes, cipollini onions and demi ($65). The dolce per due is Chocolate Torte, Chocolate Mousse, Strawberries ($22; serves two people).
To complement the culinary features, beverage manager Jose Luis Betancur is taking a page from Shakespeare’s Romeo & Juliet to showcase twists on classic cocktails inspired by traditional ingredients found in Verona – the city in northern Italy’s Veneto region featured in Shakespeare’s book of romance – in addition to pouring a pair of champagne offerings. The Romeo is crafted with Bulleit bourbon, housemade maple-fig simple syrup and orange bitters ($16) while the Juliet is a sparkling mix of Grey Goose L’Orange, Aperol, St-Germain and prosecco ($16). For champagne-lovers, available by the glass and bottle there is Ferrari Brut ($15; $70) and Moët & Chandon ($25; $100).
For reservations, please call (617) 303-7300
3) Matt Light and Rob Gronkowski are teaming up with Chef/Restaurateur Steve DiFillippo to raffle off a chance for one lucky fan and guest to win this once-in-a-lifetime trip to see the New England Patriots take on the Los Angeles Rams at Super Bowl LIII in Atlanta
Former New England Patriots Offensive Lineman and three-time Super Bowl Champion, Matt Light has teamed up with current New England Patriots Tight End and two-time Super Bowl Champion Rob Gronkowski to raffle off the ultimate Super Bowl trip to benefit The Light Foundation and Gronk Nation Youth Foundation as well as The Greater Boston Food Bank, Boston Children’s Hospital and the Barbara Bush Children’s Hospital in Portland, ME.
Chef/Restaurateur Steve DiFillippo, owner of the Davio’s Northern Italian Steakhouse, is also joining forces with the duo to offer up this incredible fan experience. The Grand Prize winner will receive two tickets to Super Bowl LIII game against the Los Angeles Rams on Sunday, February 3rd in Atlanta, Georgia.
The raffle winner and guest will enjoy flights to and from Atlanta, a two-night stay at a hotel, dinner at Davio’s Northern Italian Steakhouse and score seats to the Super Bowl LIII game to cheer on the Patriots as they face off with the Rams on Sunday evening.
Raffle tickets are $1 each at www.gronkraffle.com. Proceeds will benefit the Light Foundation, the Gronk Nation Youth Foundation, The Greater Boston Food Bank, Boston Children’s Hospital and the Barbara Bush Children’s Hospital in Portland, ME.
The Big Game Raffle includes:
GRAND PRIZE: (2) tickets to the Super Bowl LII on February 3rd Patriots vs. Rams at Mercedes-Benz Stadium – 6:30P.M. Kick-Off
Roundtrip Flights for (2) to Atlanta, Georgia
Hotel accommodations for (2) at Hotel Indigo in downtown Atlanta on Saturday, February 2nd and Sunday, February 3rd
(2) Tickets to the Taste of the NFL’s Party with a Purpose event in Atlanta, Georgia on Saturday, February 2nd
(2) tickets to the NFL Pregame Party on Sunday, February 3rd
Dinner for (2) at Davio’s Northern Italian Steakhouse to use at any location
WHEN: Raffle Entry Deadline: Friday, February 1st, at 2:00pm ET.
Drawing Date: Friday, February 1st, 2019. Playoff Raffle Series Experience: Sunday, February 3rd, 2019; Kick-Off at 6:30PM.
**********************************************************
1) Chef Dante de Magistris and his brothers Damian and Filippo are introducing Wellington Wednesdays to the line up at their newest restaurant, The Wellington Neighborhood Eatery in Belmont Center. Chef Dante has been making Beef Wellington as a menu addition and for special events at his restaurants ever since he made it for the first time during a stage in Nice, France. Since then, he has loved the dish and gone through many iterations to perfect the version that he is excited to share with guests at the Wellington.
Dante is re-inventing the classic Beef Wellington and dedicating an entire weeknight to the sumptuous dish. Every Wednesday, Chef Dante will be serving up a limited amount of their classic Beef Wellington. Chef Dante’s twist on the classic showcases 8 oz. of grass-fed filet mignon from Moyer Farms that is wrapped with a black truffle tapenade, caramelized onions, speck and puff pastry and served with sautéed spinach and dijon au jus ($48).
For reservations, please call 617-932-1750.
2) On Thursday, February 14, Tuscan Kitchen in the Seaport District will welcome San Valentino to their Boston home with a celebration of artisan Italian cuisine and Romeo & Juliet-inspired cocktails laced with romance.
Available on Valentine’s evening, chefs Joe Brenner & Nimesh Maharjan have created seven a la carte additions that showcase the best regional cuisine inspired by Italy’s rich lands and seas. For antipasti courses, there is Carpaccio di Manzo with crispy capers, mache, winter truffles and Parmigiano Reggiano ($17); Zuppa di Zucca with compressed apples, toasted seeds, croutons and maple mascarpone ($14); and, Wild Mushroom Tart with fonduta, arugula, poached egg and tartufo ($19).
For secondi options, they are threefold: Agnello alla Griglia with grilled lamb chops, carrot puree, olives, artichoke and fennel jus ($48); Pesce Spada with seared swordfish, Tuscan white beans, smoked pancetta and roasted pepper agrodolce ($45); and, Surf & Turf, an 8oz filet mignon, lobster tail, mascarpone-whipped potatoes, cipollini onions and demi ($65). The dolce per due is Chocolate Torte, Chocolate Mousse, Strawberries ($22; serves two people).
To complement the culinary features, beverage manager Jose Luis Betancur is taking a page from Shakespeare’s Romeo & Juliet to showcase twists on classic cocktails inspired by traditional ingredients found in Verona – the city in northern Italy’s Veneto region featured in Shakespeare’s book of romance – in addition to pouring a pair of champagne offerings. The Romeo is crafted with Bulleit bourbon, housemade maple-fig simple syrup and orange bitters ($16) while the Juliet is a sparkling mix of Grey Goose L’Orange, Aperol, St-Germain and prosecco ($16). For champagne-lovers, available by the glass and bottle there is Ferrari Brut ($15; $70) and Moët & Chandon ($25; $100).
For reservations, please call (617) 303-7300
3) Matt Light and Rob Gronkowski are teaming up with Chef/Restaurateur Steve DiFillippo to raffle off a chance for one lucky fan and guest to win this once-in-a-lifetime trip to see the New England Patriots take on the Los Angeles Rams at Super Bowl LIII in Atlanta
Former New England Patriots Offensive Lineman and three-time Super Bowl Champion, Matt Light has teamed up with current New England Patriots Tight End and two-time Super Bowl Champion Rob Gronkowski to raffle off the ultimate Super Bowl trip to benefit The Light Foundation and Gronk Nation Youth Foundation as well as The Greater Boston Food Bank, Boston Children’s Hospital and the Barbara Bush Children’s Hospital in Portland, ME.
Chef/Restaurateur Steve DiFillippo, owner of the Davio’s Northern Italian Steakhouse, is also joining forces with the duo to offer up this incredible fan experience. The Grand Prize winner will receive two tickets to Super Bowl LIII game against the Los Angeles Rams on Sunday, February 3rd in Atlanta, Georgia.
The raffle winner and guest will enjoy flights to and from Atlanta, a two-night stay at a hotel, dinner at Davio’s Northern Italian Steakhouse and score seats to the Super Bowl LIII game to cheer on the Patriots as they face off with the Rams on Sunday evening.
Raffle tickets are $1 each at www.gronkraffle.com. Proceeds will benefit the Light Foundation, the Gronk Nation Youth Foundation, The Greater Boston Food Bank, Boston Children’s Hospital and the Barbara Bush Children’s Hospital in Portland, ME.
The Big Game Raffle includes:
GRAND PRIZE: (2) tickets to the Super Bowl LII on February 3rd Patriots vs. Rams at Mercedes-Benz Stadium – 6:30P.M. Kick-Off
Roundtrip Flights for (2) to Atlanta, Georgia
Hotel accommodations for (2) at Hotel Indigo in downtown Atlanta on Saturday, February 2nd and Sunday, February 3rd
(2) Tickets to the Taste of the NFL’s Party with a Purpose event in Atlanta, Georgia on Saturday, February 2nd
(2) tickets to the NFL Pregame Party on Sunday, February 3rd
Dinner for (2) at Davio’s Northern Italian Steakhouse to use at any location
WHEN: Raffle Entry Deadline: Friday, February 1st, at 2:00pm ET.
Drawing Date: Friday, February 1st, 2019. Playoff Raffle Series Experience: Sunday, February 3rd, 2019; Kick-Off at 6:30PM.
Thursday, June 29, 2017
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) On Tuesday, July 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Ambrogio e Giovanni Folonari Tenute‘s extensive portfolio of Tuscan wines. A Tuscan staple, the Folonari family has been making wine in the region since the 1700s. With estates in the finest appellations of Tuscany, the Folonaris produce distinctive, small-production wine that has made them one of the most prestigious and respected winemakers in Italy. Currently owned and operated by Ambrogio Folonari and his son Giovanni, the Folonari family brand innovated in 2000 by subdividing their existing estate vineyards and expanding their operations into new regions of Tuscany, allowing the family to augment their portfolio and produce a greater diversity of craft wines. By both expressing the continued innovation and creativity of contemporary Tuscan winemaking, while also honoring the Tuscan tradition and the region’s rich history, the Folonari family has cemented itself as one of Tuscany’s most distinguished winemakers, and is world-renowned for its devotion to quality and craftsmanship.
Legal Sea Foods will team up with Ambrogio e Giovanni Folonari Tenute’s US brand ambassador and Italian wine expert, Claudio Andreani, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Folonari family’s collection of Tuscan wines. The menu will be presented as follows:
HORS D’OEUVRES
Lobster Cake, Lemon Tarragon Aioli
Grilled Octopus Crostini, Calabrian Pepper-Saffron Aioli
Clam Casino
Tenuta Campo al Mare Vermentino, Bolgheri, 2015
FIRST COURSE
Fettuccine with Clams (white clam sauce, garlic crostini)
Tenuta di Nozzole “Le Bruniche” Chardonnay, Toscana, 2016
SECOND COURSE
Swordfish Saltimbocca (lemon caper sauce, whipped Yukon gold potatoes)
Tenuta di Nozzole Chianti Classico Riserva, Toscana, 2014
Tenute del Cabreo “Il Borgo” Super Tuscan, Toscana, 2013
MAIN COURSE
Veal Scallopini (mushroom marsala sauce, charred broccolini)
Tenuta di Nozzole “La Forra” Riserva Chianti Classico Gran Selezione, Toscana, 2012
Tenuta La Fuga Brunello di Montalcino, Toscana, 2012
CHEESE COURSE
Parmigiano-Reggiano, Aged Cheddar, Aged Gouda (macerated berries, pancetta crisp, brioche toast points)
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2011
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2013
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
2) Chef Tony Susi and the Capo team introduce the Capo Gelato Stand to West Broadway in South Boston. Inspired by the traditional Italian gelateria, the Capo Gelato Stand features an outdoor cart with over a dozen flavors of both gelato and sorbet from locally owned and operated Giovanna Gelato. The rotating flavors are made in small batches with premium ingredients, and include a mix of Italian classics as well as some custom flavors.
Sample gelato list includes: chocolate, espresso, Nutella, pistachio, salted caramel, straciatella, strawberry, vanilla, amaretto, cannoli, coconut, tiramisu.
Sample sorbet list includes: blood orange, lemon, mango, raspberry, blackberry, passion fruit, peach, pineapple.
Gelato and sorbet are available in two sizes, small ($3.25) or large ($4.75) and can be customized with toppings ($.50 each), including: chocolate tuile, espresso crumble, broken cannoli shells, amarena cherries and strawberry jam.
Enjoy the frozen treat on-the-go or in Capo’s café, located inside Capo restaurant, adjacent to the dining room. The Capo Gelato will be available this summer Thursday – Sunday from noon – 7:00 p.m. (weather permitting), and also available as dessert for dinner guests.
3) Executive Chef Josue Louis and Head Sommelier Todd Lipman of Bistro du Midi celebrate the start to summer with Bubbles on the Half Shell. Summer afternoons just got a little sweeter with the launch of Bubbles on the Half Shell at The Bar at Bistro du Midi. Every weekday from 4-6 PM, guests can enjoy $1 East Coast oysters with a champagne mignonette and explore Sommelier Todd Lipman’s favorite champagne, prosecco and sparkling cocktail selections.
Suggested Bubbles:
--Nino Fanco, Rustico, Prosecco $14/glass, $55/bottle
--Pol Roger, Reserve Brut $29/glass, $125/bottle
--Gosset, Excellence Brut, $70/half bottle
--Ruinart, Blanc de Blancs Brut $145/half bottle
--Aubry, Premier Cru Brut $115/bottle
Sparkling Cocktails
--Champagne Cocktail Provencal $14 (Scrappy’s lavender & grapefruit bitters, muddled sugar cube)
--French 75 $14
--Cucumber Sureau $13 (Pearl cucumber vodka, St. Germain, fresh lemon & lime juice, sea salt, soda)
4) Coppersmith, South Boston’s vintage-industrial restaurant, along with Executive Chef Jason Heard, are firing up the smokers for the summer and introducing Weekly Whole Hog Roasts to celebrate the season of outdoor cooking.
Having started on Wednesday June 28, and continuing throughout the summer until Wednesday August 16, Chef Heard will tap into his southern roots and barbeque expertise to roast, smoke and offer an array of globally-influenced flavors from Latin to Asian and everything in-between. Weekly Whole Hog Roasts, using locally sourced meat, will not only have a unique theme, but will also be served with traditional side dishes that complement the theme that week. The bar will accompany the weekly roasts with cocktail specials that enhance each theme in a refreshing way.
The weekly roasts will be offered as a dinner special for $24 per person from 5pm-10pm or while it lasts.
Themes are as follows:
Wednesday, June 28th - Latin
Wednesday, July 5th - Southern
Wednesday, July 12th - Korean
Wednesday, July 19th - Chinese
Wednesday, July 26th - Jamaican
Wednesday, August 2nd - Spanish
Wednesday, August 9th - Tex Mex
Wednesday, August 16th - Hawaiian
Reservations are highly recommended. To book a reservation or for more information, please visit www.coppersmithboston.com.
5) Puritan & Co. Chef/Owner Will Gilson, Sommelier Peter Nelson and the restaurant’s talented team will soon offer guests an expanded wine list of Riesling varietals. Riesling can be polarizing, especially if the wine is sweet. Puritan & Co. invites wine novices and aficionados alike to reacquaint themselves with the varietal as it rolls out its new "Summer of Riesling" wine list.
Carefully curated by Sommelier Peter Nelson, Puritan's "Summer of Riesling" wine list, starting on July 1, will be added to Puritan's current wine list this Saturday. The list will feature primarily dry wines, most with highly expressive fruit character, and even an option made without added sulphur, Binner. The internationally sourced wines will hail from Germany, France, Austria, Italy, California, New York and Oregon.
The list will be separated into two categories- one featuring 7 more affordably priced, approachable bottles and the “$100 Club”- a selection of 5 wines that regularly cost up to $180, but are available for Puritan guests for only $100 each.
To make reservations, please call 617-615-6195
6) Boston’s sister restaurants Beat Brasserie and The Beehive are giving guests the chance to give back, as they support the Black Donkey Project and the 2017 Pan-Mass Challenge (PMC) with a portion of sales of each bottle of Via Ottimista’s 2013 Nebbiolo wine going to life-saving cancer research, now through August 5.
Sold at both Beat Brassierie and The Beehive this summer, Via Ottimista will be available by the bottle, for $45, and a portion of sales from each bottle will be donated to help fight pediatric cancer, in support of the Black Donkey Project, an organization created to better the community and support efforts to cure pediatric cancer. Each bottle is created with grapes from Bee Sweet Vineyard in Edna Valley, California, and flavor notes on the wine include aromas of violet, rose, tea and a lightly savory taste, making Via Ottismista the perfect bottle for any wine lover to pair with Beat and Beehive’s creative seasonal cuisine.
A portion of the proceeds from each bottle will go directly to the PMC, a race that raises money for life-saving cancer research and treatment at Dana-Farber Cancer Institute. This charitable promotion will be available at each restaurant from now until the day of the race on Saturday, August 5.
**********************************************************
1) On Tuesday, July 11, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Ambrogio e Giovanni Folonari Tenute‘s extensive portfolio of Tuscan wines. A Tuscan staple, the Folonari family has been making wine in the region since the 1700s. With estates in the finest appellations of Tuscany, the Folonaris produce distinctive, small-production wine that has made them one of the most prestigious and respected winemakers in Italy. Currently owned and operated by Ambrogio Folonari and his son Giovanni, the Folonari family brand innovated in 2000 by subdividing their existing estate vineyards and expanding their operations into new regions of Tuscany, allowing the family to augment their portfolio and produce a greater diversity of craft wines. By both expressing the continued innovation and creativity of contemporary Tuscan winemaking, while also honoring the Tuscan tradition and the region’s rich history, the Folonari family has cemented itself as one of Tuscany’s most distinguished winemakers, and is world-renowned for its devotion to quality and craftsmanship.
Legal Sea Foods will team up with Ambrogio e Giovanni Folonari Tenute’s US brand ambassador and Italian wine expert, Claudio Andreani, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Folonari family’s collection of Tuscan wines. The menu will be presented as follows:
HORS D’OEUVRES
Lobster Cake, Lemon Tarragon Aioli
Grilled Octopus Crostini, Calabrian Pepper-Saffron Aioli
Clam Casino
Tenuta Campo al Mare Vermentino, Bolgheri, 2015
FIRST COURSE
Fettuccine with Clams (white clam sauce, garlic crostini)
Tenuta di Nozzole “Le Bruniche” Chardonnay, Toscana, 2016
SECOND COURSE
Swordfish Saltimbocca (lemon caper sauce, whipped Yukon gold potatoes)
Tenuta di Nozzole Chianti Classico Riserva, Toscana, 2014
Tenute del Cabreo “Il Borgo” Super Tuscan, Toscana, 2013
MAIN COURSE
Veal Scallopini (mushroom marsala sauce, charred broccolini)
Tenuta di Nozzole “La Forra” Riserva Chianti Classico Gran Selezione, Toscana, 2012
Tenuta La Fuga Brunello di Montalcino, Toscana, 2012
CHEESE COURSE
Parmigiano-Reggiano, Aged Cheddar, Aged Gouda (macerated berries, pancetta crisp, brioche toast points)
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2011
Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2013
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
2) Chef Tony Susi and the Capo team introduce the Capo Gelato Stand to West Broadway in South Boston. Inspired by the traditional Italian gelateria, the Capo Gelato Stand features an outdoor cart with over a dozen flavors of both gelato and sorbet from locally owned and operated Giovanna Gelato. The rotating flavors are made in small batches with premium ingredients, and include a mix of Italian classics as well as some custom flavors.
Sample gelato list includes: chocolate, espresso, Nutella, pistachio, salted caramel, straciatella, strawberry, vanilla, amaretto, cannoli, coconut, tiramisu.
Sample sorbet list includes: blood orange, lemon, mango, raspberry, blackberry, passion fruit, peach, pineapple.
Gelato and sorbet are available in two sizes, small ($3.25) or large ($4.75) and can be customized with toppings ($.50 each), including: chocolate tuile, espresso crumble, broken cannoli shells, amarena cherries and strawberry jam.
Enjoy the frozen treat on-the-go or in Capo’s café, located inside Capo restaurant, adjacent to the dining room. The Capo Gelato will be available this summer Thursday – Sunday from noon – 7:00 p.m. (weather permitting), and also available as dessert for dinner guests.
3) Executive Chef Josue Louis and Head Sommelier Todd Lipman of Bistro du Midi celebrate the start to summer with Bubbles on the Half Shell. Summer afternoons just got a little sweeter with the launch of Bubbles on the Half Shell at The Bar at Bistro du Midi. Every weekday from 4-6 PM, guests can enjoy $1 East Coast oysters with a champagne mignonette and explore Sommelier Todd Lipman’s favorite champagne, prosecco and sparkling cocktail selections.
Suggested Bubbles:
--Nino Fanco, Rustico, Prosecco $14/glass, $55/bottle
--Pol Roger, Reserve Brut $29/glass, $125/bottle
--Gosset, Excellence Brut, $70/half bottle
--Ruinart, Blanc de Blancs Brut $145/half bottle
--Aubry, Premier Cru Brut $115/bottle
Sparkling Cocktails
--Champagne Cocktail Provencal $14 (Scrappy’s lavender & grapefruit bitters, muddled sugar cube)
--French 75 $14
--Cucumber Sureau $13 (Pearl cucumber vodka, St. Germain, fresh lemon & lime juice, sea salt, soda)
4) Coppersmith, South Boston’s vintage-industrial restaurant, along with Executive Chef Jason Heard, are firing up the smokers for the summer and introducing Weekly Whole Hog Roasts to celebrate the season of outdoor cooking.
Having started on Wednesday June 28, and continuing throughout the summer until Wednesday August 16, Chef Heard will tap into his southern roots and barbeque expertise to roast, smoke and offer an array of globally-influenced flavors from Latin to Asian and everything in-between. Weekly Whole Hog Roasts, using locally sourced meat, will not only have a unique theme, but will also be served with traditional side dishes that complement the theme that week. The bar will accompany the weekly roasts with cocktail specials that enhance each theme in a refreshing way.
The weekly roasts will be offered as a dinner special for $24 per person from 5pm-10pm or while it lasts.
Themes are as follows:
Wednesday, June 28th - Latin
Wednesday, July 5th - Southern
Wednesday, July 12th - Korean
Wednesday, July 19th - Chinese
Wednesday, July 26th - Jamaican
Wednesday, August 2nd - Spanish
Wednesday, August 9th - Tex Mex
Wednesday, August 16th - Hawaiian
Reservations are highly recommended. To book a reservation or for more information, please visit www.coppersmithboston.com.
5) Puritan & Co. Chef/Owner Will Gilson, Sommelier Peter Nelson and the restaurant’s talented team will soon offer guests an expanded wine list of Riesling varietals. Riesling can be polarizing, especially if the wine is sweet. Puritan & Co. invites wine novices and aficionados alike to reacquaint themselves with the varietal as it rolls out its new "Summer of Riesling" wine list.
Carefully curated by Sommelier Peter Nelson, Puritan's "Summer of Riesling" wine list, starting on July 1, will be added to Puritan's current wine list this Saturday. The list will feature primarily dry wines, most with highly expressive fruit character, and even an option made without added sulphur, Binner. The internationally sourced wines will hail from Germany, France, Austria, Italy, California, New York and Oregon.
The list will be separated into two categories- one featuring 7 more affordably priced, approachable bottles and the “$100 Club”- a selection of 5 wines that regularly cost up to $180, but are available for Puritan guests for only $100 each.
To make reservations, please call 617-615-6195
6) Boston’s sister restaurants Beat Brasserie and The Beehive are giving guests the chance to give back, as they support the Black Donkey Project and the 2017 Pan-Mass Challenge (PMC) with a portion of sales of each bottle of Via Ottimista’s 2013 Nebbiolo wine going to life-saving cancer research, now through August 5.
Sold at both Beat Brassierie and The Beehive this summer, Via Ottimista will be available by the bottle, for $45, and a portion of sales from each bottle will be donated to help fight pediatric cancer, in support of the Black Donkey Project, an organization created to better the community and support efforts to cure pediatric cancer. Each bottle is created with grapes from Bee Sweet Vineyard in Edna Valley, California, and flavor notes on the wine include aromas of violet, rose, tea and a lightly savory taste, making Via Ottismista the perfect bottle for any wine lover to pair with Beat and Beehive’s creative seasonal cuisine.
A portion of the proceeds from each bottle will go directly to the PMC, a race that raises money for life-saving cancer research and treatment at Dana-Farber Cancer Institute. This charitable promotion will be available at each restaurant from now until the day of the race on Saturday, August 5.
Wednesday, March 15, 2017
Chopps American Bar & Grill: New Chef, Same Excellent Food
For the last three years, Chopps has been on my annual list of Top 50 Restaurants, and throughout my multiple visits, for both lunches and dinners, it has remained consistently excellent, for the quality and taste of their food, as well as the quality of their service. I think that part of the reason Chopps is ignored by numerous people is that is it located in a hotel, and some people have a negative bias against hotel restaurants, believing the quality isn't as good as a stand-alone spot. Yes, there are some hotel restaurants which fail to deliver but that is insufficient reason to believe they are all the same. And Chopps will prove to you that hotel restaurants can excel.
Recently, Chopps hired a new Executive Chef, Steve Zimei, and he introduced some new menu items. Steve, a Johnson & Wales University graduate, began his culinary career working for Chef Daniel Bruce, eventually becoming a sous chef at Rowes Wharf Sea Grille. Steve would also work on the opening teams for spots including Aquitaine, Harvest and XV Beacon Hotel. In addition, Steve moved onto executive chef positions at places including Gallia, Hotel MIT, The Worcester Restaurant Group, the Papa Razzi Group, and most recently Trails End Café in Concord. Now, he has returned to work with Chef Bruce at Chopps. I was invited, as a media guest, to visit Chopps, meet Chef Zimei, and experience his new menu creations.
The restaurant has several dining rooms, including private rooms for business meetings, celebrations or such. There is also a large lounge and bar, with a number of comfortable booths, and this area is often quite busy as hotel guests and others hang out, have a drink, and grab a bite after work or for dinner.
We began with the Autumn Spice Sangria ($10), a pleasing, fruity concoction that tasted like the fall and wasn't overly sweet. Hints of cinnamon and apple, with juicy red fruit flavors.
Before your food begins to arrive, you'll be brought a small, cast iron pan with four warm, soft and buttery Parker House rolls, with a touch of salt and herbs. For a bread lover as I, this is a great way to start your dinner, and you might be tempted to ask for more.
Though Dessert sounded tempting, especially the Adult Sundae, I was just too full to get anything else. Our server, Lisa, was excellent, personable and attentive without being obtrusive. In addition, though she hadn't served us in nearly a year, she still recalled the type of drinks we preferred. The quality, quantity and taste of the food were impressive and as consistently good as usual. Chef Zimei is continuing to deliver a stellar experience and more attention should be paid to Chopps. It isn't the stereotypical hotel restaurant and is worthy of your support.
Thursday, October 20, 2016
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) The team at ArtBar, Royal Sonesta Boston’s locally-infused restaurant, is cheering for the New England Patriots and knows a thing or two about rooting for the home team. As a restaurant with travelers from every part of the world, they have heard it all. To defend the home team the best way they know how, ArtBar has created a specialty “Bully For Brady” cocktail.
Cheer on ‘the most hated team’ in the NFL as they ‘do their job.’ From the special “Bully For Brady” cocktail to a new football menu featuring half-priced wings, ArtBar is ready for some football.
Bully For Brady
“We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We are keeping the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.”
The Recipe:
Bully Boy Whiskey
St. Germain
Agave
Lemon Juice
Cranberry Bitters
Club Soda
Garnished with fresh cranberries and a lemon twist
Football Game Day Menu
The special football game day menu, offered Sundays 1pm- til closing:
½ price wings – lime garlic, sriracha roasted peanuts
Loaded Fries – cheddar, mozzarella, bacon, scallion, garlic parmesan aioli
Fried Calamari – roasted tomato sauce
½ BBQ Ribs – pickled peppers, cornbread
2) Brassica Kitchen + Café Co-Chef/Owners Jeremy Kean and Phil Kruta invite you to a '6-Course Tasting Menu' to raise awareness and funds for Rise Up for Justice. Along with Chef Kean and Kruta, the event will be hosted by Beth Fraster and Rosie McMahan in collaboration with James Mackey of Opportunity Youth United. All Proceeds from the event will support Opportunity Youth United’s work.
Opportunity Youth United is a movement of young leaders from all backgrounds working towards creating a nation where all young people can reach their highest potential and noblest aspirations in the context of supportive, healthy, and inclusive communities. The active membership reflects a diverse group of religions, genders, sexual preferences, and geographical areas across the United States.
The event will take place on October 30th from 6 to 8 pm.
Tickets cost $200 per person or $350 per couple. Attendees will be treated to a 6 course French inspired meal with wine pairings.
To purchase tickets, please go to: http://boston.eventful.com/events/rise-up-justice-/E0-001-094910245-1
3) On Halloween night, Union Square will be home to a Murder Mystery as Brass Union presents a classic game of “Who Done It?” hosted throughout the venue. Beginning at 8pm, the Brass team will be in full character while they go about their business and guests try to solve the mystery at-hand. Adult trick-or-treaters will comb the scene for clues while doing some of their best detective work questioning the (mostly) unassuming service staff to determine who went on a murderous tear. The first one to figure it out will get a $100 gift card to Brass Union.
Party-goers also will have their chance to shine with Brass Union’s annual costume contest, as voted on by the Brass team. Before 11pm, present yourself at the host stand for your close-up as they snap a picture and later confer with their colleagues in choosing the “Best in Show.” The winner will take home a $100 cash prize, and have bragging rights through the next All Hallows Eve. Additionally, Halloween faithful will be treated to piles of candy and other festive swag and DJ J-Wall will take to the turntables starting at 10pm to spin the “Monster Mash” and other spooky sounds.
Admission is complimentary. This event is reserved for ages 21+.
4) Travel back in time with CHOPPS American Bar and Grill at the First Annual 80’s Themed Halloween Costume party in partnership with The 33 Foundation. Dawn your best perm, apply that frosted blue eyeshadow, and throw on your favorite leg warmers for a party that will be “totally tubular”. DJ Doze will be dropping beats and playing top 80’s hits all night. The Burlington Marriott Boston Hotel will be offering a discounted overnight stay and breakfast for party goers for just $129/night.
Proceeds from tickets sales will go to The 33 Foundation, a community of beneficiaries and donors that are passionate about helping those living with and recovering from spinal cord injury.
To register for the 80s Themed Halloween Party, please contribute a donation of $33 or more to The 33 Foundation at http://www.the33foundation.org/new-events. Donations/admission will also be available at the door.
5) Committee is hosting a special Halloween Brunch on Sunday, October 30th featuring beats from DJ Ryan Brown from 12pm–5pm.
Guests are invited to indulge in an array of Meze Dishes (perfect for sharing), Breakfast favorites with a Greek twist, and Greek-inspired Lunch Entrees while Beverage Director Peter Szigeti crafts up creepy cocktails behind the bar.
Please make reservations by calling 617-737-5051
6) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Thursday, October 27, from 5pm-12am, at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its annual Boston appearance. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Beam Suntory.
The psychopath who created Pinchbottom Theatrical Burlesque (named the "Best Burlesque" in NYC - The Village Voice, New York Magazine) and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind.
Since 2013, Dead Sexy has been haunting the stages of Times Scare, a year-round Haunted House and performance venue in Times Square, NYC. Showcasing acts of more haunting nature, Dead Sexy has featured over a hundred top burlesque stars from across the country and around the world, including over a dozen Burlesque Hall of Fame “Queen of Burlesque” winners. This October in New York, a world-premiere Off-Broadway play will tell the electrifying story behind the creation of this burlesque cabaret.
Show begins at 8pm.
Cost: No cover charge RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
**********************************************************
1) The team at ArtBar, Royal Sonesta Boston’s locally-infused restaurant, is cheering for the New England Patriots and knows a thing or two about rooting for the home team. As a restaurant with travelers from every part of the world, they have heard it all. To defend the home team the best way they know how, ArtBar has created a specialty “Bully For Brady” cocktail.
Cheer on ‘the most hated team’ in the NFL as they ‘do their job.’ From the special “Bully For Brady” cocktail to a new football menu featuring half-priced wings, ArtBar is ready for some football.
Bully For Brady
“We created this with Tom Brady in mind” explains Kevin Khem, restaurants director at Royal Sonesta Boston. “We are keeping the cocktail clean and fresh with nothing artificial – the way Tom likes to eat. Bully Boy Whiskey is perfect for a football themed cocktail.”
The Recipe:
Bully Boy Whiskey
St. Germain
Agave
Lemon Juice
Cranberry Bitters
Club Soda
Garnished with fresh cranberries and a lemon twist
Football Game Day Menu
The special football game day menu, offered Sundays 1pm- til closing:
½ price wings – lime garlic, sriracha roasted peanuts
Loaded Fries – cheddar, mozzarella, bacon, scallion, garlic parmesan aioli
Fried Calamari – roasted tomato sauce
½ BBQ Ribs – pickled peppers, cornbread
2) Brassica Kitchen + Café Co-Chef/Owners Jeremy Kean and Phil Kruta invite you to a '6-Course Tasting Menu' to raise awareness and funds for Rise Up for Justice. Along with Chef Kean and Kruta, the event will be hosted by Beth Fraster and Rosie McMahan in collaboration with James Mackey of Opportunity Youth United. All Proceeds from the event will support Opportunity Youth United’s work.
Opportunity Youth United is a movement of young leaders from all backgrounds working towards creating a nation where all young people can reach their highest potential and noblest aspirations in the context of supportive, healthy, and inclusive communities. The active membership reflects a diverse group of religions, genders, sexual preferences, and geographical areas across the United States.
The event will take place on October 30th from 6 to 8 pm.
Tickets cost $200 per person or $350 per couple. Attendees will be treated to a 6 course French inspired meal with wine pairings.
To purchase tickets, please go to: http://boston.eventful.com/events/rise-up-justice-/E0-001-094910245-1
3) On Halloween night, Union Square will be home to a Murder Mystery as Brass Union presents a classic game of “Who Done It?” hosted throughout the venue. Beginning at 8pm, the Brass team will be in full character while they go about their business and guests try to solve the mystery at-hand. Adult trick-or-treaters will comb the scene for clues while doing some of their best detective work questioning the (mostly) unassuming service staff to determine who went on a murderous tear. The first one to figure it out will get a $100 gift card to Brass Union.
Party-goers also will have their chance to shine with Brass Union’s annual costume contest, as voted on by the Brass team. Before 11pm, present yourself at the host stand for your close-up as they snap a picture and later confer with their colleagues in choosing the “Best in Show.” The winner will take home a $100 cash prize, and have bragging rights through the next All Hallows Eve. Additionally, Halloween faithful will be treated to piles of candy and other festive swag and DJ J-Wall will take to the turntables starting at 10pm to spin the “Monster Mash” and other spooky sounds.
Admission is complimentary. This event is reserved for ages 21+.
4) Travel back in time with CHOPPS American Bar and Grill at the First Annual 80’s Themed Halloween Costume party in partnership with The 33 Foundation. Dawn your best perm, apply that frosted blue eyeshadow, and throw on your favorite leg warmers for a party that will be “totally tubular”. DJ Doze will be dropping beats and playing top 80’s hits all night. The Burlington Marriott Boston Hotel will be offering a discounted overnight stay and breakfast for party goers for just $129/night.
Proceeds from tickets sales will go to The 33 Foundation, a community of beneficiaries and donors that are passionate about helping those living with and recovering from spinal cord injury.
To register for the 80s Themed Halloween Party, please contribute a donation of $33 or more to The 33 Foundation at http://www.the33foundation.org/new-events. Donations/admission will also be available at the door.
5) Committee is hosting a special Halloween Brunch on Sunday, October 30th featuring beats from DJ Ryan Brown from 12pm–5pm.
Guests are invited to indulge in an array of Meze Dishes (perfect for sharing), Breakfast favorites with a Greek twist, and Greek-inspired Lunch Entrees while Beverage Director Peter Szigeti crafts up creepy cocktails behind the bar.
Please make reservations by calling 617-737-5051
6) In celebration of Halloween, The Beehive is bringing a sensual side to terror on Thursday, October 27, from 5pm-12am, at its Dead Sexy Burlesque show. This year, the space will be transformed into the Evil Laboratory and Cabaret Space of Mad Scientist Dr. Johanny Porkenpie (Jonny Porkpie) and his three peek-a-boo darlings. For one night only the slasher flasher showcase Dead Sexy will leave its weekly Times Square, New York City venue for its annual Boston appearance. Throughout the evening, Executive Chef Gregory Torrech will be serving up devilishly delicious dinner specials alongside special cocktail concoctions from the evening’s sponsor, Beam Suntory.
The psychopath who created Pinchbottom Theatrical Burlesque (named the "Best Burlesque" in NYC - The Village Voice, New York Magazine) and the infamous international burlesque gameshow "Grab My Junk" has dug up a skeleton crew of ghoulishly gorgeous (and gorgeously ghoulish) burlesque stars, to possess the stage of The Beehive just in time for Halloween. Terror has never been so titillating; horror has never been so hot. Come scream — with excitement — at this frighteningly attractive, monstrously talented, insanely seductive night of blood & gore and bump & grind.
Since 2013, Dead Sexy has been haunting the stages of Times Scare, a year-round Haunted House and performance venue in Times Square, NYC. Showcasing acts of more haunting nature, Dead Sexy has featured over a hundred top burlesque stars from across the country and around the world, including over a dozen Burlesque Hall of Fame “Queen of Burlesque” winners. This October in New York, a world-premiere Off-Broadway play will tell the electrifying story behind the creation of this burlesque cabaret.
Show begins at 8pm.
Cost: No cover charge RSVP: Dinner reservations are encouraged and can be made by calling (617) 423-0069.
Thursday, August 4, 2016
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) Chef Will Gilson of Puritan & Company and Chef Steve “Nookie” Postal of Commonwealth invite guests to join them on Sunday, August 7, from 11am-4pm, for a Commonwealth “Sunday Slam Summer Brunch Pop-Up. ” Gilson and the Puritan team will be serving up an epically delicious “Shore-to-Shore Pop-Up” menu on Commonwealth’s Kendall Square patio.
The North Shore and South Shore-themed menu, priced a la carte, will include the following items:
North Shore:
Roast beef 3-way sandwich
Fried Clams
Baked Oysters
Grilled Italian Sausage
South Shore:
Bar Pizza (cheese, pepperoni, or veggie available)
Fried Scallop Roll
Stuffies (stuffed clams)
Corned Beef Sandwich
Sides:
Grilled Corn-on-the-Cob with honey butter
Low-Brow Caesar Salad
For Reservations, please call 617-945-7030
2) In celebration of the 7th Annual Kiehl’s LifeRide for amfAR, Kiehl’s President Chris Salgardo and amfAR CEO Kevin Robert Frost, along with a crew of celebrity riders, will arrive in Boston on Wednesday, August 10, from 11am-12pm, for a special event at the Kiehl’s store on Newbury Street.
The event is free and open to the public and will consist of meet & greets with the riders, complimentary skincare treatments, music from local artists and small bites from Alden & Harlow and Waypoint Chef/Owner, Michael Scelfo. To continue this spirit of local giving, for the first time ever, Kiehl’s will be donating $5,000 to AIDS Action Committee of Massachusetts in an official on-site check presentation.
Kiehl’s LifeRide for amfAR is an annual multi-day, multi-state charity motorcycle ride to raise funds and awareness for amfAR, one of the world’s leading non-profit organizations dedicated to finding a cure for AIDS. This year’s 11-day ride will kick off in Kiehl’s hometown of New York City on August 3rd, with stops in Long Island, Hartford, Provincetown, Boston and ending in Philadelphia on August 13th.
Follow the journey and join the conversation by using #LifeRide7
WHO:
Michael Scelfo, Chef/Owner of Alden & Harlow and Waypoint
Chris Salgardo, President, Kiehl’s USA
Kevin Robert Frost, CEO, amfAR, The Foundation of AIDS Research
And fellow LifeRide for amfAR participants:
Scott Patterson – Actor, known for TV series “Gilmore Girls”
Theo Rossi – Actor, known for TV series “Sons of Anarchy”
Gilles Marini – Actor, known for TV series “Brothers & Sisters” and “Dancing with the Stars” and the film “Sex and the City”
Grant Reynolds – Host, “What Could Possibly Go Wrong?”
Teddy Sears – Actor, known for TV series “Masters of Sex”
Millissa Sears – Actress, known for TV series “The Mentalist”
Anthony Carrino – Host, “Kitchen Cousins”
Ben Cohen – World Cup Rugby Champion
Every customer who visits Kiehl’s on Newbury St. on August 10th will receive a 15% discount on all purchases, with the exception of charitable products and value sets. Kiehl’s will donate that 15% to amfAR, up to $125,000.
The cure is in your hands: 100% of net profits from the sale of Kiehl’s Limited Edition Ultimate Strength Hand Salve, a jumbo size of the brand’s classic formula ($28.50), up to $25,000, will benefit amfAR.
3) On Saturday, August 27,, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Boston’s chef, restaurateur and “Top Chef” finalist Tiffani Faison of Tiger Mama and Sweet Cheeks Q, to the North Shore for a complimentary tasting of her BBQ and biscuits which will be paired with their robust red wine blends and exclusive small batch bourbon.
Tiffani Faison is an American chef, restaurateur, culinary consultant and television personality who rose to fame after her stellar performance on Bravo’s “Top Chef” series. Recently named “Best Chef of 2016” by Boston magazine, Tiffani spent much of her childhood in the South, which inspired her first restaurant, Sweet Cheeks Q. In 2011, Sweet Cheeks Q took Boston’s Fenway neighborhood by storm with delicious Southern-style food and inspired cocktails served in a welcoming, family-style space. Sweet Cheeks has been awarded “Boston’s Best Barbecue” by both Boston Magazine and The Improper Bostonian and featured in Food & Wine, Forbes, Travel & Leisure, CBS’ “The Dish,” NBC’s “The Today Show,” People, and The New York Times, to name a few. In 2015 Tiffani opened her newest concept, Tiger Mama, which is located just steps away from Sweet Cheeks on Boylston Street, featuring playful interpretations of Southeast Asian-inspired dishes set in a funky, transporting space.
All afternoon, the staff at The Wine ConneXtion will be pouring samples of robust red wine blends and specialty bourbons from their BackRoom which will complement signature BBQ dishes that will be prepared onsite by Tiffani Faison herself. As guests sip on summer’s savory spirits and bold blends, they will have the chance to meet Tiffani and try her famous Southern-style eats, including her excellent biscuits.
Tasting is complimentary. Walk-ins welcome all day, must be 21+.
4) Chef/Owner Michael Schlow and the Tico Boston team invite guests to celebrate summer on their patio with a special “keep calm and summer on” party. On Monday, August 8th, Tico will host a “keep calm and summer on” patio party featuring boozy build-your-own sundaes, complimentary chips and guac, and beats by Dj Dolo.
The sundae bar will be available from 5 p.m. onwards will offer a selection of ice cream flavors infused with homemade vanilla bean-infused Ketel One vodka and a variety of unlimited toppings for $15.
Ice cream flavors will include:
Mint Chocolate Chip
Vanilla
Chocolate.
Sundae toppings will include:
Oreo
Strawberries
Sprinkles
M&M’s
Fudge
Caramel sauce
Whipped cream
Cherries
Mini Twix
In addition to the build-your-own boozy sundae bar, complimentary chips, guacamole, and salsa will be provided. DJ Dolo will also be spinning beats on the patio from 7 p.m. to 10 p.m.
For reservations, please call (617) 351-0400
5) $1 Oysters, all week long! Starting August 1, Bar Boulud, Boston is making oysters more affordable. As a permanent addition to their menu, they will now serve freshly-shucked Malpeque oysters from Prince Edward Island for just $1 from 2pm-6pm, Monday through Friday, in the bar, lounge and terrace areas of the restaurant. With most places offering oysters for $2-$3 per oyster, if not more, this is a nice bargain, especially as it isn't a temporary special. Get your brine on & order some oysters with a nice chilled Rosé wine.
6) And more Oyster joy! Saloon, in Davis Square, is now serving up new oyster-themed specials available through Labor Day. Dubbed “Mollusk Madness,” executive chef Shayne Nunes will be shucking $1 oysters from local waters served with classic cocktail sauce and a red wine mignonette. (Saloon’s delicacies of the sea normally are priced at $15 for a half-dozen and $30 for a dozen.)
To complement the blissful brininess of the bivalves, the beverage team will shake up a specialty cocktail, Mother of Pearl, made with Scotch, lemon, Combier, St-Germain and Amaro Averna ($10).
WHEN: Available daily through September 5 from 5:00pm-7:00pm
7) Are you up for a mighty Burger Challenge? In honor for the 2016 Olympics, A&B Burgers, one of my favorite burger spots, is bringing back their "Challenge Burger" from August 5th-August 21st. This Triple stacked, fully loaded burger weighs in at nearly 2 LBS. Wow!
What will you find on this Burger? Three Beef Patties, three layers of American Cheese, 3 Fried Eggs, 3 layers of Pickles, 3 layers of Haystack Onion Rings, Arugula, and AB Sauce (creamy feta, garlic base, aji amarillo deliciousness). All stacked between a Brioche Bun. And it only costs $21! That is a real bargain for such an enormous burger.
Anyone who is willing to accept this challenge will be timed and in the running for a Gold, Silver or Bronze medal. Winners will be announced on August 22nd and given an A&B gift bag.
So who wants to come with me and attempt this challenge? How fast can you devour this huge burger?
**********************************************************
1) Chef Will Gilson of Puritan & Company and Chef Steve “Nookie” Postal of Commonwealth invite guests to join them on Sunday, August 7, from 11am-4pm, for a Commonwealth “Sunday Slam Summer Brunch Pop-Up. ” Gilson and the Puritan team will be serving up an epically delicious “Shore-to-Shore Pop-Up” menu on Commonwealth’s Kendall Square patio.
The North Shore and South Shore-themed menu, priced a la carte, will include the following items:
North Shore:
Roast beef 3-way sandwich
Fried Clams
Baked Oysters
Grilled Italian Sausage
South Shore:
Bar Pizza (cheese, pepperoni, or veggie available)
Fried Scallop Roll
Stuffies (stuffed clams)
Corned Beef Sandwich
Sides:
Grilled Corn-on-the-Cob with honey butter
Low-Brow Caesar Salad
For Reservations, please call 617-945-7030
2) In celebration of the 7th Annual Kiehl’s LifeRide for amfAR, Kiehl’s President Chris Salgardo and amfAR CEO Kevin Robert Frost, along with a crew of celebrity riders, will arrive in Boston on Wednesday, August 10, from 11am-12pm, for a special event at the Kiehl’s store on Newbury Street.
The event is free and open to the public and will consist of meet & greets with the riders, complimentary skincare treatments, music from local artists and small bites from Alden & Harlow and Waypoint Chef/Owner, Michael Scelfo. To continue this spirit of local giving, for the first time ever, Kiehl’s will be donating $5,000 to AIDS Action Committee of Massachusetts in an official on-site check presentation.
Kiehl’s LifeRide for amfAR is an annual multi-day, multi-state charity motorcycle ride to raise funds and awareness for amfAR, one of the world’s leading non-profit organizations dedicated to finding a cure for AIDS. This year’s 11-day ride will kick off in Kiehl’s hometown of New York City on August 3rd, with stops in Long Island, Hartford, Provincetown, Boston and ending in Philadelphia on August 13th.
Follow the journey and join the conversation by using #LifeRide7
WHO:
Michael Scelfo, Chef/Owner of Alden & Harlow and Waypoint
Chris Salgardo, President, Kiehl’s USA
Kevin Robert Frost, CEO, amfAR, The Foundation of AIDS Research
And fellow LifeRide for amfAR participants:
Scott Patterson – Actor, known for TV series “Gilmore Girls”
Theo Rossi – Actor, known for TV series “Sons of Anarchy”
Gilles Marini – Actor, known for TV series “Brothers & Sisters” and “Dancing with the Stars” and the film “Sex and the City”
Grant Reynolds – Host, “What Could Possibly Go Wrong?”
Teddy Sears – Actor, known for TV series “Masters of Sex”
Millissa Sears – Actress, known for TV series “The Mentalist”
Anthony Carrino – Host, “Kitchen Cousins”
Ben Cohen – World Cup Rugby Champion
Every customer who visits Kiehl’s on Newbury St. on August 10th will receive a 15% discount on all purchases, with the exception of charitable products and value sets. Kiehl’s will donate that 15% to amfAR, up to $125,000.
The cure is in your hands: 100% of net profits from the sale of Kiehl’s Limited Edition Ultimate Strength Hand Salve, a jumbo size of the brand’s classic formula ($28.50), up to $25,000, will benefit amfAR.
3) On Saturday, August 27,, from 1pm-5pm, The Wine ConneXtion, located in North Andover, is bringing Boston’s chef, restaurateur and “Top Chef” finalist Tiffani Faison of Tiger Mama and Sweet Cheeks Q, to the North Shore for a complimentary tasting of her BBQ and biscuits which will be paired with their robust red wine blends and exclusive small batch bourbon.
Tiffani Faison is an American chef, restaurateur, culinary consultant and television personality who rose to fame after her stellar performance on Bravo’s “Top Chef” series. Recently named “Best Chef of 2016” by Boston magazine, Tiffani spent much of her childhood in the South, which inspired her first restaurant, Sweet Cheeks Q. In 2011, Sweet Cheeks Q took Boston’s Fenway neighborhood by storm with delicious Southern-style food and inspired cocktails served in a welcoming, family-style space. Sweet Cheeks has been awarded “Boston’s Best Barbecue” by both Boston Magazine and The Improper Bostonian and featured in Food & Wine, Forbes, Travel & Leisure, CBS’ “The Dish,” NBC’s “The Today Show,” People, and The New York Times, to name a few. In 2015 Tiffani opened her newest concept, Tiger Mama, which is located just steps away from Sweet Cheeks on Boylston Street, featuring playful interpretations of Southeast Asian-inspired dishes set in a funky, transporting space.
All afternoon, the staff at The Wine ConneXtion will be pouring samples of robust red wine blends and specialty bourbons from their BackRoom which will complement signature BBQ dishes that will be prepared onsite by Tiffani Faison herself. As guests sip on summer’s savory spirits and bold blends, they will have the chance to meet Tiffani and try her famous Southern-style eats, including her excellent biscuits.
Tasting is complimentary. Walk-ins welcome all day, must be 21+.
4) Chef/Owner Michael Schlow and the Tico Boston team invite guests to celebrate summer on their patio with a special “keep calm and summer on” party. On Monday, August 8th, Tico will host a “keep calm and summer on” patio party featuring boozy build-your-own sundaes, complimentary chips and guac, and beats by Dj Dolo.
The sundae bar will be available from 5 p.m. onwards will offer a selection of ice cream flavors infused with homemade vanilla bean-infused Ketel One vodka and a variety of unlimited toppings for $15.
Ice cream flavors will include:
Mint Chocolate Chip
Vanilla
Chocolate.
Sundae toppings will include:
Oreo
Strawberries
Sprinkles
M&M’s
Fudge
Caramel sauce
Whipped cream
Cherries
Mini Twix
In addition to the build-your-own boozy sundae bar, complimentary chips, guacamole, and salsa will be provided. DJ Dolo will also be spinning beats on the patio from 7 p.m. to 10 p.m.
For reservations, please call (617) 351-0400
5) $1 Oysters, all week long! Starting August 1, Bar Boulud, Boston is making oysters more affordable. As a permanent addition to their menu, they will now serve freshly-shucked Malpeque oysters from Prince Edward Island for just $1 from 2pm-6pm, Monday through Friday, in the bar, lounge and terrace areas of the restaurant. With most places offering oysters for $2-$3 per oyster, if not more, this is a nice bargain, especially as it isn't a temporary special. Get your brine on & order some oysters with a nice chilled Rosé wine.
To complement the blissful brininess of the bivalves, the beverage team will shake up a specialty cocktail, Mother of Pearl, made with Scotch, lemon, Combier, St-Germain and Amaro Averna ($10).
WHEN: Available daily through September 5 from 5:00pm-7:00pm
What will you find on this Burger? Three Beef Patties, three layers of American Cheese, 3 Fried Eggs, 3 layers of Pickles, 3 layers of Haystack Onion Rings, Arugula, and AB Sauce (creamy feta, garlic base, aji amarillo deliciousness). All stacked between a Brioche Bun. And it only costs $21! That is a real bargain for such an enormous burger.
Anyone who is willing to accept this challenge will be timed and in the running for a Gold, Silver or Bronze medal. Winners will be announced on August 22nd and given an A&B gift bag.
So who wants to come with me and attempt this challenge? How fast can you devour this huge burger?
Thursday, July 9, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
**********************************************************
1) SKYBOKX 109 in Natick is a family-friendly sports bar and restaurant. Their new 'Whiskey Passport’ serves as a ticket for guests to explore the world’s finest whiskey, Scotch and bourbon. The idea is to get guests to try different forms/varieties of whiskey from all over the world as a way of expanding their palate.
The way it works is this. When guests arrive, they can ask to join the program for free, at which point they’ll be given an actual passport that they sign and date as their commitment to sampling 50 select whiskeys within one year. Each time they come into the restaurant to continue their worldly whiskey tour, they alert their bartender, who stamps the placeholder for each whiskey included in the tour. Categories, or “Stops” on the tour include ‘Hometown Heroes’ (New England), ‘The Rest of North America,’ ‘Kentucky Bourbon,’ ‘Irish,’ and ’Scotch.’ (over 60 whiskeys in house)
If guests fill up their passport with all 50 stamps within one year, they will receive the following:
· Custom-engraved glass – 1 side with roman numeral noting the order of completion, 2nd side with SKYBOKX logo
· T-shirt: SKYBOKX109 logo and ‘Whiskey 109’ on front, opening declaration (in the passport) on the back
· Whiskey 109 Hall of Fame: Photo and name of person in framed section in restaurant
They will keep your passport here on file so you just have to tell your bartender your name upon arrival. Make your way around the world, sampling the magnificent whiskeys unique to each region. To keep your spirits up, at 25 whiskeys you’ll earn a $20 SKYBOKX 109 gift card. You have exactly one year to earn all 50 stamps before your passport expires.
2) Boston’s preeminent French chef, Jacky Robert, goes wild for Bastille Day. In fact, when his wife was due for a summer Caesarian section to deliver their first child, Jacky insisted it be done on July 14. It was. And to this day, Jacky proudly shares this most traditional of French holidays with the birth date of his daughter, Iris.
Now in Week Four of operations, Ma Maison Jacky Robert has started a French revolution in its staid Beacon Hill neighborhood. And the bistro clearly aims to please with this three-course Bastille Day menu, prix fixe at $35 for lunch or dinner.
Starters:
Trio of Pates
House-Smoked Salmon
Vichyssoise
Entrees:
Filet of Sole Mariane
Coq au Vin des Jacobins
Sirloin Steak with pommes de terre “a la guillotine”
Dessert:
Tarte Tatin
Mousse au Chocolat
Crème Caramel
3) The 13th “Taste of Cambridge” returns to the site, University Park at MIT, where the event began with plenty of food & drink, featuring outdoor seating, beer and wine gardens, lawn games, grills, craft beer, The Dirty Water Brass Band, celebrity DJ’s and dancing! It will be held on July 14t, from 5:30 p.m. to 8:30 p.m with VIP Opens 5:30 pm- 9:00pm.
Highlights of this Year’s Annual Taste of Cambridge include:
--Each “Adult” ticket to the Taste of Cambridge includes four glasses of beer or wine from our beer gardens featuring Amstel, Harpoon, John Harvard’s Brew House, and a variety of other specially chosen beers and wines.
--Our VIP area features a “Bloody Mary Bar,” a raw bar, specialty cocktails, and miniature golf! VIP’s have separate “fast pass” entrance to event through VIP area. VIP area has a mix of unique restaurants and mixed drinks and closes at 9:00 pm, a ½ an hour later then general area. VIP guests can sample in general area as well.
Children and Families are welcome! Get the ultimate Tasting Ticket for the under 12 set (accompanied by a parent): there is so much to choose from -it’s hard for even the pickiest kid to resist! Kids Tasting Tickets are available for $15.00 each for children 6 to 12; kids under six are free.
Feel good and do good! Buy a ticket to this benefit and provide support to local Cambridge non-profits doing direct service work in Cambridge in alcohol and drug prevention and treatment. The TOC helps to support five non-profit alcohol and drug prevention and treatment programs each year: Past recipients include: Cambridge Camping, Food for Free, IHR, The Margaret Fuller Neighborhood House, Transition House.
Please note: This is a charitable event and we do not issue ticket refunds. In case of inclement weather we have a rain date of 7/16/15.
Tickets can be purchased for $50 in advance or $60 at the door. VIP tickets are $75. Children Tickets: ages 6-12/$15; under 6/free
http://tasteofcambridge2015.eventbrite.com
4) At the end of this month, Boston area consumers will be able to purchase a dizzying selection of award-winning cheeses made from Massachusetts milk, all available under one roof. The Massachusetts Cheese Guild is partnering with The Trustees of Reservations to feature nearly 70 cheeses made by 16 local artisans at the 28,000 sq ft Boston Public Market, opening on the Rose Kennedy Greenway July 30. The partners hope to achieve two primary goals: to highlight the quality and diversity of Massachusetts-made cheese, and to promote and generate revenue for Massachusetts cheesemakers.
“They are excited to bring their members’ cheeses, some never available beyond the farms where they are produced, to the Boston Public Market, and look forward to a long and successful collaboration with the Trustees of Reservations.
In addition to numerous hard to find cheeses, many previously sold only on area farms, the booth will offer a wide variety of made-in-New England items ranging from bottled milk and yogurt, to cheesemaking supplies and cookbooks, to maple syrup, honey, pickled vegetables and granola, condiments and crackers. Rounding out the merchandise mix are books and magazine, locally baked baguettes, wooden cutting boards, Trustees-branded clothing, sea salt, and preserves.
A fulltime general manager for the cheese booth has been hired. She is Gannon Long, formerly of Glen’s Garden Market in Washington, DC. Several part-time shopkeepers will share responsibility at the booth for spreading the good word about local cheeses, joined by volunteer “cheese ambassadors” from the Cheese Guild and the Trustees. Occasional demonstrations and Meet the Cheesemaker type events are planned for the future.
“It is fitting that the vendor booth of Appleton Farms, America’s oldest working farm, will be a one-stop shop for cheese-lovers looking to sample the bounty the Commonwealth has to offer.”
5) Haru is gearing up for summer in the city with the release of new seasonal dishes and cocktails available beginning today. These summertime specials are designed to capture the lightest and cleanest flavors of the season through a duo of sophisticated appetizers, a refreshing sushi roll and two thirst-quenching cocktails.
From the kitchen, Haru will introduce two appetizers: Bluefin Crab & Corn Fritter with blue crab, corn, green onion, ginger, Thai basil and an Old Bay dressing ($8) and Tuna Tataki & Tomato Salad with seared rare tuna, vine ripened tomatoes, avocado and fresh herbs in a light lemon vinaigrette ($16). Haru’s featured sushi roll this summer is the sweet and flavorful Watermelon Roll made with snow crab, green onion, mint and watermelon that is topped with shrimp and served with a lemon dressing ($18).
For those looking for a retreat from the heat, Haru will debut two cocktails ($7.50 each) that are bursting with the bright, refreshing tastes of summer. The Cucumber Matcha Margarita sees Avión Silver tequila, Ty Ku Cucumber sake, Luxardo and matcha mixed in with a housemade cucumber-jalapeño infusion that tantalizes taste buds. With the use of matcha (a fine powdered tea hailing from Japan), this margarita-with-a-twist packs in the nutrients with its natural detoxifying qualities. The Watermelon Lemonade marries two summertime favorites in a clean yet tart blend of Absolut Citron, Ty Ku Silver Junmai, St-Germain Elderflower liqueur, fresh watermelon, lemon and thyme syrup.
WHEN: Available July 7 through October 6.
6) This summer, MET Back Bay is adding a brand new Rosé menu, just in time for the warmer weather. The MET’s new wine menu features a variety of pink wines to be purchased by the glass or the bottle. Stop in for a glass or pair it with one of MET’s signature dishes including the Pan Roasted Atlantic Halibut with Meyer lemon risotto, peas & stems and pistachio oil, New England Lobster Roll made with fresh shucked Scituate lobster and mayo served on a brioche bun, and Wellfleet Clams & Bucatini with prosciutto ends and garlic brown butter.
Rosé Wine Menu (by the glass)
Domaniers Selection Ott
Provence, France 2014 $15
Pale pink, with subtle aromas of red fruit, & a touch of citrus. It’s silky & supple with perfect acidity for patio sipping or summer suppers. Pairs well with fried food & grilled white flakey fish.
Minuty Prestige Rose
Provence, France 2013 $9
Very intense aromas of citrus fruits and white flowers. Has a good balance between rich fruits & the frest acidity. While there is a crisp, tangy background, the foreground is ripe with strawberries & apricots. The whole things is finished with a lively, bright aftertaste.
M de Minuty Rose
Provence, France 2014 $17
Hints of peach & candied orange. The mouth is fresh and round. Low acidity. Very light finish, no lingering palate.
Guilhem Rose
Pays de I’Herault, France 2014 $9
Vivid rose pink. Pleasant, intense with hints of strawberry. Mouth: Full & round with aromas of crushed red fruit. End: Splendidly fresh and long.
Signature Magali Rose
Provence, France $12
A light salmon pink in color. “A flattering bouquet of citrus fruits and red fruit.” Fresh & smooth on the palate, evoking the juiciness of apricots & grapefruit. Pairs well with vegetable dishes, salads, grilled foods. Also an excellent aperitif wine.
Chateau Beaulieu
Provence, France $10
Fruit-forward wine brimming with bright, summery notes of strawberry, raspberry & wildflowers.
7) Wendy Issokson, owner of the new Chill On Park in Fields Corner, Dorchester, announced today the start of “Family Night Tuesdays” at this ice cream and coffee shop that is becoming Dorchester’s neighborhood ice cream destination.
Family Night Tuesdays
*Every Tuesday evening this Summer, 6pm-8pm
*Specially priced kids ice cream cone or cup, $2.50....add one topping for 50 cents
*Free kids gift and balloon with any ice cream purchase. (One gift per child with purchase).
Family Ice Cream Social on Tuesday, August 4 and September 1
--August 4 Family Ice Cream Social:
*Special event with free face painting and kids activities. Fun for the whole family. 6-8pm.
*Specially priced kids ice cream cone or cup, $2.50...add one topping for 50 cents
--September 1 Family Ice Cream Social:
*Back to School Night at Chill On Park, with kids games and activities and surprise gifts for kids back-to-school backpack (with purchase of ice cream). 6-8pm.
*Specially priced kids ice cream cone or cup, $2.50...add one topping for 50 cents
1) SKYBOKX 109 in Natick is a family-friendly sports bar and restaurant. Their new 'Whiskey Passport’ serves as a ticket for guests to explore the world’s finest whiskey, Scotch and bourbon. The idea is to get guests to try different forms/varieties of whiskey from all over the world as a way of expanding their palate.
The way it works is this. When guests arrive, they can ask to join the program for free, at which point they’ll be given an actual passport that they sign and date as their commitment to sampling 50 select whiskeys within one year. Each time they come into the restaurant to continue their worldly whiskey tour, they alert their bartender, who stamps the placeholder for each whiskey included in the tour. Categories, or “Stops” on the tour include ‘Hometown Heroes’ (New England), ‘The Rest of North America,’ ‘Kentucky Bourbon,’ ‘Irish,’ and ’Scotch.’ (over 60 whiskeys in house)
If guests fill up their passport with all 50 stamps within one year, they will receive the following:
· Custom-engraved glass – 1 side with roman numeral noting the order of completion, 2nd side with SKYBOKX logo
· T-shirt: SKYBOKX109 logo and ‘Whiskey 109’ on front, opening declaration (in the passport) on the back
· Whiskey 109 Hall of Fame: Photo and name of person in framed section in restaurant
They will keep your passport here on file so you just have to tell your bartender your name upon arrival. Make your way around the world, sampling the magnificent whiskeys unique to each region. To keep your spirits up, at 25 whiskeys you’ll earn a $20 SKYBOKX 109 gift card. You have exactly one year to earn all 50 stamps before your passport expires.
2) Boston’s preeminent French chef, Jacky Robert, goes wild for Bastille Day. In fact, when his wife was due for a summer Caesarian section to deliver their first child, Jacky insisted it be done on July 14. It was. And to this day, Jacky proudly shares this most traditional of French holidays with the birth date of his daughter, Iris.
Now in Week Four of operations, Ma Maison Jacky Robert has started a French revolution in its staid Beacon Hill neighborhood. And the bistro clearly aims to please with this three-course Bastille Day menu, prix fixe at $35 for lunch or dinner.
Starters:
Trio of Pates
House-Smoked Salmon
Vichyssoise
Entrees:
Filet of Sole Mariane
Coq au Vin des Jacobins
Sirloin Steak with pommes de terre “a la guillotine”
Dessert:
Tarte Tatin
Mousse au Chocolat
Crème Caramel
3) The 13th “Taste of Cambridge” returns to the site, University Park at MIT, where the event began with plenty of food & drink, featuring outdoor seating, beer and wine gardens, lawn games, grills, craft beer, The Dirty Water Brass Band, celebrity DJ’s and dancing! It will be held on July 14t, from 5:30 p.m. to 8:30 p.m with VIP Opens 5:30 pm- 9:00pm.
Highlights of this Year’s Annual Taste of Cambridge include:
--Each “Adult” ticket to the Taste of Cambridge includes four glasses of beer or wine from our beer gardens featuring Amstel, Harpoon, John Harvard’s Brew House, and a variety of other specially chosen beers and wines.
--Our VIP area features a “Bloody Mary Bar,” a raw bar, specialty cocktails, and miniature golf! VIP’s have separate “fast pass” entrance to event through VIP area. VIP area has a mix of unique restaurants and mixed drinks and closes at 9:00 pm, a ½ an hour later then general area. VIP guests can sample in general area as well.
Children and Families are welcome! Get the ultimate Tasting Ticket for the under 12 set (accompanied by a parent): there is so much to choose from -it’s hard for even the pickiest kid to resist! Kids Tasting Tickets are available for $15.00 each for children 6 to 12; kids under six are free.
Feel good and do good! Buy a ticket to this benefit and provide support to local Cambridge non-profits doing direct service work in Cambridge in alcohol and drug prevention and treatment. The TOC helps to support five non-profit alcohol and drug prevention and treatment programs each year: Past recipients include: Cambridge Camping, Food for Free, IHR, The Margaret Fuller Neighborhood House, Transition House.
Please note: This is a charitable event and we do not issue ticket refunds. In case of inclement weather we have a rain date of 7/16/15.
Tickets can be purchased for $50 in advance or $60 at the door. VIP tickets are $75. Children Tickets: ages 6-12/$15; under 6/free
http://tasteofcambridge2015.eventbrite.com
4) At the end of this month, Boston area consumers will be able to purchase a dizzying selection of award-winning cheeses made from Massachusetts milk, all available under one roof. The Massachusetts Cheese Guild is partnering with The Trustees of Reservations to feature nearly 70 cheeses made by 16 local artisans at the 28,000 sq ft Boston Public Market, opening on the Rose Kennedy Greenway July 30. The partners hope to achieve two primary goals: to highlight the quality and diversity of Massachusetts-made cheese, and to promote and generate revenue for Massachusetts cheesemakers.
“They are excited to bring their members’ cheeses, some never available beyond the farms where they are produced, to the Boston Public Market, and look forward to a long and successful collaboration with the Trustees of Reservations.
In addition to numerous hard to find cheeses, many previously sold only on area farms, the booth will offer a wide variety of made-in-New England items ranging from bottled milk and yogurt, to cheesemaking supplies and cookbooks, to maple syrup, honey, pickled vegetables and granola, condiments and crackers. Rounding out the merchandise mix are books and magazine, locally baked baguettes, wooden cutting boards, Trustees-branded clothing, sea salt, and preserves.
A fulltime general manager for the cheese booth has been hired. She is Gannon Long, formerly of Glen’s Garden Market in Washington, DC. Several part-time shopkeepers will share responsibility at the booth for spreading the good word about local cheeses, joined by volunteer “cheese ambassadors” from the Cheese Guild and the Trustees. Occasional demonstrations and Meet the Cheesemaker type events are planned for the future.
“It is fitting that the vendor booth of Appleton Farms, America’s oldest working farm, will be a one-stop shop for cheese-lovers looking to sample the bounty the Commonwealth has to offer.”
5) Haru is gearing up for summer in the city with the release of new seasonal dishes and cocktails available beginning today. These summertime specials are designed to capture the lightest and cleanest flavors of the season through a duo of sophisticated appetizers, a refreshing sushi roll and two thirst-quenching cocktails.
From the kitchen, Haru will introduce two appetizers: Bluefin Crab & Corn Fritter with blue crab, corn, green onion, ginger, Thai basil and an Old Bay dressing ($8) and Tuna Tataki & Tomato Salad with seared rare tuna, vine ripened tomatoes, avocado and fresh herbs in a light lemon vinaigrette ($16). Haru’s featured sushi roll this summer is the sweet and flavorful Watermelon Roll made with snow crab, green onion, mint and watermelon that is topped with shrimp and served with a lemon dressing ($18).
For those looking for a retreat from the heat, Haru will debut two cocktails ($7.50 each) that are bursting with the bright, refreshing tastes of summer. The Cucumber Matcha Margarita sees Avión Silver tequila, Ty Ku Cucumber sake, Luxardo and matcha mixed in with a housemade cucumber-jalapeño infusion that tantalizes taste buds. With the use of matcha (a fine powdered tea hailing from Japan), this margarita-with-a-twist packs in the nutrients with its natural detoxifying qualities. The Watermelon Lemonade marries two summertime favorites in a clean yet tart blend of Absolut Citron, Ty Ku Silver Junmai, St-Germain Elderflower liqueur, fresh watermelon, lemon and thyme syrup.
WHEN: Available July 7 through October 6.
6) This summer, MET Back Bay is adding a brand new Rosé menu, just in time for the warmer weather. The MET’s new wine menu features a variety of pink wines to be purchased by the glass or the bottle. Stop in for a glass or pair it with one of MET’s signature dishes including the Pan Roasted Atlantic Halibut with Meyer lemon risotto, peas & stems and pistachio oil, New England Lobster Roll made with fresh shucked Scituate lobster and mayo served on a brioche bun, and Wellfleet Clams & Bucatini with prosciutto ends and garlic brown butter.
Rosé Wine Menu (by the glass)
Domaniers Selection Ott
Provence, France 2014 $15
Pale pink, with subtle aromas of red fruit, & a touch of citrus. It’s silky & supple with perfect acidity for patio sipping or summer suppers. Pairs well with fried food & grilled white flakey fish.
Minuty Prestige Rose
Provence, France 2013 $9
Very intense aromas of citrus fruits and white flowers. Has a good balance between rich fruits & the frest acidity. While there is a crisp, tangy background, the foreground is ripe with strawberries & apricots. The whole things is finished with a lively, bright aftertaste.
M de Minuty Rose
Provence, France 2014 $17
Hints of peach & candied orange. The mouth is fresh and round. Low acidity. Very light finish, no lingering palate.
Guilhem Rose
Pays de I’Herault, France 2014 $9
Vivid rose pink. Pleasant, intense with hints of strawberry. Mouth: Full & round with aromas of crushed red fruit. End: Splendidly fresh and long.
Signature Magali Rose
Provence, France $12
A light salmon pink in color. “A flattering bouquet of citrus fruits and red fruit.” Fresh & smooth on the palate, evoking the juiciness of apricots & grapefruit. Pairs well with vegetable dishes, salads, grilled foods. Also an excellent aperitif wine.
Chateau Beaulieu
Provence, France $10
Fruit-forward wine brimming with bright, summery notes of strawberry, raspberry & wildflowers.
7) Wendy Issokson, owner of the new Chill On Park in Fields Corner, Dorchester, announced today the start of “Family Night Tuesdays” at this ice cream and coffee shop that is becoming Dorchester’s neighborhood ice cream destination.
Family Night Tuesdays
*Every Tuesday evening this Summer, 6pm-8pm
*Specially priced kids ice cream cone or cup, $2.50....add one topping for 50 cents
*Free kids gift and balloon with any ice cream purchase. (One gift per child with purchase).
Family Ice Cream Social on Tuesday, August 4 and September 1
--August 4 Family Ice Cream Social:
*Special event with free face painting and kids activities. Fun for the whole family. 6-8pm.
*Specially priced kids ice cream cone or cup, $2.50...add one topping for 50 cents
--September 1 Family Ice Cream Social:
*Back to School Night at Chill On Park, with kids games and activities and surprise gifts for kids back-to-school backpack (with purchase of ice cream). 6-8pm.
*Specially priced kids ice cream cone or cup, $2.50...add one topping for 50 cents
Thursday, April 30, 2015
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events..
**********************************************************
1) Chef/restaurateur Michael Schlow is setting his sights on opening a new Greek inspired restaurant called Doretta Tavern at the 79 Park Plaza location. The restaurant is set to open in the Fall in what has been Schlow’s ode to rustic Italian cooking, Via Matta. After 13 years, he plans to close the restaurant at the end of May.
“This is a bittersweet time” says Schlow. “While it’s with great sadness that after so many years we are closing Via Matta, we are really excited for this new chapter. Boston has so many talented chefs and we’ve become one of the best food cities in the country; the time is right to take this great opportunity and create a restaurant that showcases the beauty and simplicity of Greek cuisine.”
Doretta Tavern will be designed by Michael Nadeau and Andrea Morton. The two have teamed up to take Schlow’s vision and turn it into reality. The space will take on a completely new look and feel with an emphasis on reclaimed woods, beamed ceilings, stone, and worn leather; highlights of the new design include a new center bar, action food stations, a new entrance, and a raw bar.
In true Mediterranean spirit, the cooking will rely on the best quality olive oils, fresh vegetables, ripe fruits, and locally sourced fish and meats. Guests can expect a vast array of raw bar selections, Mediterranean spreads, homemade warm flatbread, interesting small plates, grilled seafood, and slow roasted meats. Schlow will be paying homage to his wife Adrienne’s Greek heritage and will be offering some of the recipes passed down to her from generation to generation. The beverage program will be an interesting mix of traditional and craft cocktails, local beers, and an international, well-chosen wine list.
I'm hoping to see plenty of delicious Greek wines on their list.
2) This May, Anna’s Taqueria continues its commitment to charitable organizations in the Boston community by partnering with Red Sox Pitcher Craig Breslow’s Strike 3 Foundation. Baseball season has arrived and now Anna’s guests can take a swing at childhood cancer when they order the special “Breslow Burrito.”
During the month of May, $3 from every Breslow Burrito purchase will be donated to Craig’s Strike 3 Foundation, which heightens awareness, mobilizes support and raises funding for childhood cancer research. The Breslow Burrito was created by Craig and features Grilled Steak, Cheese, Rice, Black Beans, Salsa, Guacamole and Crumbled Tortilla Chips (no substitutions).
COST: Standard burrito pricing: Regular $5.45 & Super $6.25
3) On Saturday, May 23, from 12pm-4pm, the Cheese Shop of Concord will hold the Battle of the Butters, a free sampling of 8 fresh butters and attendees get to vote for their favorite. Who will prevail as the Top Butter?
The contestants include:
European Style Cultured Butter with Sea Salt Crystals (Cow’s Milk)
Vermont Creamery – Websterville, VT
Inspired by traditional French butter making, VC cultures the freshest, high quality cream from St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. Churned in small batches, the cream becomes a rich European-style butter with 86% butterfat content and a unique farm-fresh taste. Taking perfection one step further, it’s then topped with Celtic sea salt.
Cultured Butter, Unsalted (Cow’s Milk)
Ploughgate Creamery – Fayston, VT
Marisa Mauro, who’s been in involved with dairying since she was 15, makes this cultured butter at Bragg Farm, which she purchased from the Vermont Land Trust in 2012. Marisa makes both salted and unsalted butters, from St. Albans Cooperative milk. By autumn 2015, she expects to have a herd of 10 cows at the farm, so butter will be produced solely from her own proprietary milk.
Beurre de Baratte, Unsalted (Cow’s Milk)
Isigny Ste Mère - Normandy, France
Isigny butter has been renowned since the 16th century. By the 19th century, the population of Paris alone consumed 800 tons of butter annually. Isigny’s terroir has the advantage of a mild, moist climate near the ocean and enjoys the benefits of nearby marshes. Cows that graze there feed on grass rich in iodine, beta carotene and trace elements. The quality of buttercup yellow Isigny butter is amazing; it is rich in vitamin A and has a faint taste of hazelnuts.
Parmigiano Reggiano Butter, Unsalted (Cow’s Milk)
Delitia, Parma, Italy
This butter, with its fragrant and delicate flavor, is called "Burro di Parma." It is produced with pasteurized creams from the milk collected from family-owned farms in Parma and Reggio Emilia. Its quality is without equal because of extraordinarily rigorous production discipline in those regions. The burro is dense but smooth and spreadable, tastes “clean,” has a uniform color, and melts readily on the tongue.
Buffalo Milk Butter, Unsalted (Buffalo Milk)
Delitia, Parma, Italy
Like its widely known sibling, Mozzarella Di Bufala, the making of this high quality butter is very traditional. Basically, it is made from the cream left behind from the production of cheese. It tastes best when consumed plain, on rustic bread or melted over vegetables, but is also ideal for making cakes or custards. It is pale porcelain in color and intense in flavor.
Les Prés Salés Camargue, Salted (Cow’s Milk)
Belgium
After churning fresh cream from cows that grazed on the plateau of the Ardennes mountains in Belgium, this butter is blended with large salt crystals from Camargue, a region of the Rhone delta in France, known for its exceptional, hand-harvested sea salt, long prized by gourmet cooks. The crystals remain intact within the butter, allowing for savory bites as they dissolve on the tongue. Perfect for accompanying seafood, meat, fish and cheese.
Lenker Butter (Cow’s Milk)
Switzerland
There is no way to compare commercial butter to the taste of artisanal "kaeserei” (dairy butter). This butter comes from a dairy in Lenk, in the Bernese Alps. The milk is from cows that spend the winter in the valley, which of course, is still in a mountain zone. In the summer, they graze in the alp meadows at even higher altitude. As a result, the quality of the milk is very high, and the butter changes in color and taste according to the seasons.
Goat Butter (Salted)
St. Helen’s Farm – Yorkshire, England
At this farm, a delicious goat butter is made by churning goat cream inside a large stainless steel vessel, which drains off the buttermilk and thickens it. A small amount of carotene color is added for appearance (0therwise it would be snow white), and salt is added for improved shelf life. The butter is then carved into distinctive D-shaped rolls and wrapped in foil prior to shipping.
4) On Tuesday, May 19, at 6:30pm, Legal Oysteria will host a wine dinner with the Maculan winery. For over three generations, the Maculan family has been selecting and vinifying the best grapes in Breganze, an enchanting village at the foot of the Alps in Italy’s Veneto region. The winery provides the theatre for a marvelous combination of antique traditions and modern techniques using the latest winemaking technology. The fusion of tradition and innovation results in a selection of fresh and fruity whites, well-structured reds and delicious dessert wines.
Legal Oysteria will team up with Owner, Angela Maculan, to host a four-plus-course dinner and the menu will be presented as follows:
HORS D’OEUVRES
Spring Pea & Fava Bean Crostini
Grilled Pizza with Panna, Smoked Salmon, Scallion
Sausage-Stuffed Peppadew Peppers
Maculan Pino & Toi, Veneto, 2013
FIRST COURSE
Sautéed Sole (Ramps, Asparagus, Roasted Potatoes)
Maculan Chardonnay, Breganze, 2013
SECOND COURSE
Herbed Grilled Tuna (Fresh Shell Beans, Dandelion Greens, Coppa)
Maculan “Brentino” Cabernet Sauvignon-Merlot, Veneto, 2011
THIRD COURSE
Grilled Beef Tagliata (Arugula, Roasted Tomatoes, Parmigiano-Reggiano)
Maculan Fratta, Veneto, 2010
DESSERT COURSE
Bônet alla Piemontese (Mocha-Cinnamon Custard, Pine Nut Brittle)
Maculan Dindarello Moscato, Veneto, 2012
Maculan Torcolato, Breganze, 2008
COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392
5) Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Sommelier Peter Nelson and the restaurant’s talented team pay homage to France’s sustainable and organic wines in the next installation of “Wine Wednesdays”. Puritan offers guests a taste of France’s finest wines which includes a multi-course dinner prepared by Chefs Will Gilson, Alex Saenz and their talented culinary team.
Sommelier Peter Nelson has selected five chemical-conscious old vine vintages to accompany five courses of Puritan’s signature seasonal New England fare.
WHEN: Wednesday, May 6,. Arrival is 6:45pm and Wine Dinner starts at 7:00pm
COST: The Au Naturel wine dinner is $95 per guest
Reservations are required so please call (617)-615-6195
6) The beverage team at Foundry on Elm is rolling out an eclectic new cocktail menu comprised of signature sparkling, aromatic and sour concoctions. Known as “Cocktails & Angels,” Foundry on Elm’s menu is developed by a unique process that challenges their bartenders to create thoughtful, well-made cocktails each season.
Under the direction of Beverage Director Manny Gonzales, the bartenders’ names are entered into a tin and fourteen key ingredients are added to another such as a spirit, smoked lager or wine. In a third tin, Gonzales adds in styles of cocktails from their three signature categories: sparkling, aromatics and sours. Each bartender crafts two cocktails based on their draws, ensuring that the base alcohol is greater or equal to any other ingredient used and that no additive ingredient is used more than once on the menu. From there, the best cocktails make it onto the menu ($10 each):
SPARKLING
--The Dizzy Dame
DSP CA 162 vodka, GrandTen Distillers Angelica liqueur, Lillet Rouge, honey, cava
AROMATICS
--Eurotrip
Barr Hill gin, Alloro liqueur, Bärenjäger, dry vermouth
--American Beauty
Mezcal Amarás, Cocchi Americano, Meletti 1870
--Summer in Algiers
Camus VSOP, Combier, Imbue Bittersweet vermouth, Bittermen’s Citron Sauvage
--Lost in Translation
Nikka Taketsuru Pure Malt 12 Year Old, Arancione liqueur, Cynar, Orleans bitters, salt
--Oaxacan on Sunshine
Glendalough Single Grain Irish whisky, mezcal, Galliano, agave
--Calculated Risk
Ken Kelly 14 Year Tennessee whiskey, BroVo #4, Aperol
SOURS
--Jim’s House Sangria
--Carson Punch
Bully Boy vodka, Meletti 1870, Cherry Heering, lemon
--Crazy Legs
Legs Diamond white whiskey, Vermouth del Professore, Aperol, strawberry, lemon
--On Fleek
Tequila Ocho Plata, St-Germain, Averna, grapefruit, lime, mint
--Fuzzy Bunny
Wigle Ginever, Green Chartreuse, carrot juice, cucumber
--A.P.B.
Ford’s gin, FRUITLAB Jasmine liqueur, sweet vermouth, lemon, honey
--Voodoo Doctor
house rhum blend, Yellow Chartreuse, pineapple juice, lime juice
--Thyme Out
Novo Fogo Cachaça, Lillet Blanc, thyme-infused vermouth, lemon
--The Neck
Downeast cider, Catoctin rye, Gran Classico, BroVo #14, ginger beer, pickled apple
7) From May 13 through June 11, MET Restaurant Group will host its Tenth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days at MET Back Bay. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.
Guests will enjoy some very unique dishes including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.
1) Chef/restaurateur Michael Schlow is setting his sights on opening a new Greek inspired restaurant called Doretta Tavern at the 79 Park Plaza location. The restaurant is set to open in the Fall in what has been Schlow’s ode to rustic Italian cooking, Via Matta. After 13 years, he plans to close the restaurant at the end of May.
“This is a bittersweet time” says Schlow. “While it’s with great sadness that after so many years we are closing Via Matta, we are really excited for this new chapter. Boston has so many talented chefs and we’ve become one of the best food cities in the country; the time is right to take this great opportunity and create a restaurant that showcases the beauty and simplicity of Greek cuisine.”
Doretta Tavern will be designed by Michael Nadeau and Andrea Morton. The two have teamed up to take Schlow’s vision and turn it into reality. The space will take on a completely new look and feel with an emphasis on reclaimed woods, beamed ceilings, stone, and worn leather; highlights of the new design include a new center bar, action food stations, a new entrance, and a raw bar.
In true Mediterranean spirit, the cooking will rely on the best quality olive oils, fresh vegetables, ripe fruits, and locally sourced fish and meats. Guests can expect a vast array of raw bar selections, Mediterranean spreads, homemade warm flatbread, interesting small plates, grilled seafood, and slow roasted meats. Schlow will be paying homage to his wife Adrienne’s Greek heritage and will be offering some of the recipes passed down to her from generation to generation. The beverage program will be an interesting mix of traditional and craft cocktails, local beers, and an international, well-chosen wine list.
I'm hoping to see plenty of delicious Greek wines on their list.
2) This May, Anna’s Taqueria continues its commitment to charitable organizations in the Boston community by partnering with Red Sox Pitcher Craig Breslow’s Strike 3 Foundation. Baseball season has arrived and now Anna’s guests can take a swing at childhood cancer when they order the special “Breslow Burrito.”
During the month of May, $3 from every Breslow Burrito purchase will be donated to Craig’s Strike 3 Foundation, which heightens awareness, mobilizes support and raises funding for childhood cancer research. The Breslow Burrito was created by Craig and features Grilled Steak, Cheese, Rice, Black Beans, Salsa, Guacamole and Crumbled Tortilla Chips (no substitutions).
COST: Standard burrito pricing: Regular $5.45 & Super $6.25
3) On Saturday, May 23, from 12pm-4pm, the Cheese Shop of Concord will hold the Battle of the Butters, a free sampling of 8 fresh butters and attendees get to vote for their favorite. Who will prevail as the Top Butter?
The contestants include:
European Style Cultured Butter with Sea Salt Crystals (Cow’s Milk)
Vermont Creamery – Websterville, VT
Inspired by traditional French butter making, VC cultures the freshest, high quality cream from St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. Churned in small batches, the cream becomes a rich European-style butter with 86% butterfat content and a unique farm-fresh taste. Taking perfection one step further, it’s then topped with Celtic sea salt.
Cultured Butter, Unsalted (Cow’s Milk)
Ploughgate Creamery – Fayston, VT
Marisa Mauro, who’s been in involved with dairying since she was 15, makes this cultured butter at Bragg Farm, which she purchased from the Vermont Land Trust in 2012. Marisa makes both salted and unsalted butters, from St. Albans Cooperative milk. By autumn 2015, she expects to have a herd of 10 cows at the farm, so butter will be produced solely from her own proprietary milk.
Beurre de Baratte, Unsalted (Cow’s Milk)
Isigny Ste Mère - Normandy, France
Isigny butter has been renowned since the 16th century. By the 19th century, the population of Paris alone consumed 800 tons of butter annually. Isigny’s terroir has the advantage of a mild, moist climate near the ocean and enjoys the benefits of nearby marshes. Cows that graze there feed on grass rich in iodine, beta carotene and trace elements. The quality of buttercup yellow Isigny butter is amazing; it is rich in vitamin A and has a faint taste of hazelnuts.
Parmigiano Reggiano Butter, Unsalted (Cow’s Milk)
Delitia, Parma, Italy
This butter, with its fragrant and delicate flavor, is called "Burro di Parma." It is produced with pasteurized creams from the milk collected from family-owned farms in Parma and Reggio Emilia. Its quality is without equal because of extraordinarily rigorous production discipline in those regions. The burro is dense but smooth and spreadable, tastes “clean,” has a uniform color, and melts readily on the tongue.
Buffalo Milk Butter, Unsalted (Buffalo Milk)
Delitia, Parma, Italy
Like its widely known sibling, Mozzarella Di Bufala, the making of this high quality butter is very traditional. Basically, it is made from the cream left behind from the production of cheese. It tastes best when consumed plain, on rustic bread or melted over vegetables, but is also ideal for making cakes or custards. It is pale porcelain in color and intense in flavor.
Les Prés Salés Camargue, Salted (Cow’s Milk)
Belgium
After churning fresh cream from cows that grazed on the plateau of the Ardennes mountains in Belgium, this butter is blended with large salt crystals from Camargue, a region of the Rhone delta in France, known for its exceptional, hand-harvested sea salt, long prized by gourmet cooks. The crystals remain intact within the butter, allowing for savory bites as they dissolve on the tongue. Perfect for accompanying seafood, meat, fish and cheese.
Lenker Butter (Cow’s Milk)
Switzerland
There is no way to compare commercial butter to the taste of artisanal "kaeserei” (dairy butter). This butter comes from a dairy in Lenk, in the Bernese Alps. The milk is from cows that spend the winter in the valley, which of course, is still in a mountain zone. In the summer, they graze in the alp meadows at even higher altitude. As a result, the quality of the milk is very high, and the butter changes in color and taste according to the seasons.
Goat Butter (Salted)
St. Helen’s Farm – Yorkshire, England
At this farm, a delicious goat butter is made by churning goat cream inside a large stainless steel vessel, which drains off the buttermilk and thickens it. A small amount of carotene color is added for appearance (0therwise it would be snow white), and salt is added for improved shelf life. The butter is then carved into distinctive D-shaped rolls and wrapped in foil prior to shipping.
4) On Tuesday, May 19, at 6:30pm, Legal Oysteria will host a wine dinner with the Maculan winery. For over three generations, the Maculan family has been selecting and vinifying the best grapes in Breganze, an enchanting village at the foot of the Alps in Italy’s Veneto region. The winery provides the theatre for a marvelous combination of antique traditions and modern techniques using the latest winemaking technology. The fusion of tradition and innovation results in a selection of fresh and fruity whites, well-structured reds and delicious dessert wines.
Legal Oysteria will team up with Owner, Angela Maculan, to host a four-plus-course dinner and the menu will be presented as follows:
HORS D’OEUVRES
Spring Pea & Fava Bean Crostini
Grilled Pizza with Panna, Smoked Salmon, Scallion
Sausage-Stuffed Peppadew Peppers
Maculan Pino & Toi, Veneto, 2013
FIRST COURSE
Sautéed Sole (Ramps, Asparagus, Roasted Potatoes)
Maculan Chardonnay, Breganze, 2013
SECOND COURSE
Herbed Grilled Tuna (Fresh Shell Beans, Dandelion Greens, Coppa)
Maculan “Brentino” Cabernet Sauvignon-Merlot, Veneto, 2011
THIRD COURSE
Grilled Beef Tagliata (Arugula, Roasted Tomatoes, Parmigiano-Reggiano)
Maculan Fratta, Veneto, 2010
DESSERT COURSE
Bônet alla Piemontese (Mocha-Cinnamon Custard, Pine Nut Brittle)
Maculan Dindarello Moscato, Veneto, 2012
Maculan Torcolato, Breganze, 2008
COST: $85 per person (excludes tax & gratuity)
Reservations required by calling (617) 530-9392
5) Puritan & Co. Chef/Owner Will Gilson, Chef de Cuisine Alex Saenz, Sommelier Peter Nelson and the restaurant’s talented team pay homage to France’s sustainable and organic wines in the next installation of “Wine Wednesdays”. Puritan offers guests a taste of France’s finest wines which includes a multi-course dinner prepared by Chefs Will Gilson, Alex Saenz and their talented culinary team.
Sommelier Peter Nelson has selected five chemical-conscious old vine vintages to accompany five courses of Puritan’s signature seasonal New England fare.
WHEN: Wednesday, May 6,. Arrival is 6:45pm and Wine Dinner starts at 7:00pm
COST: The Au Naturel wine dinner is $95 per guest
Reservations are required so please call (617)-615-6195
6) The beverage team at Foundry on Elm is rolling out an eclectic new cocktail menu comprised of signature sparkling, aromatic and sour concoctions. Known as “Cocktails & Angels,” Foundry on Elm’s menu is developed by a unique process that challenges their bartenders to create thoughtful, well-made cocktails each season.
Under the direction of Beverage Director Manny Gonzales, the bartenders’ names are entered into a tin and fourteen key ingredients are added to another such as a spirit, smoked lager or wine. In a third tin, Gonzales adds in styles of cocktails from their three signature categories: sparkling, aromatics and sours. Each bartender crafts two cocktails based on their draws, ensuring that the base alcohol is greater or equal to any other ingredient used and that no additive ingredient is used more than once on the menu. From there, the best cocktails make it onto the menu ($10 each):
SPARKLING
--The Dizzy Dame
DSP CA 162 vodka, GrandTen Distillers Angelica liqueur, Lillet Rouge, honey, cava
AROMATICS
--Eurotrip
Barr Hill gin, Alloro liqueur, Bärenjäger, dry vermouth
--American Beauty
Mezcal Amarás, Cocchi Americano, Meletti 1870
--Summer in Algiers
Camus VSOP, Combier, Imbue Bittersweet vermouth, Bittermen’s Citron Sauvage
--Lost in Translation
Nikka Taketsuru Pure Malt 12 Year Old, Arancione liqueur, Cynar, Orleans bitters, salt
--Oaxacan on Sunshine
Glendalough Single Grain Irish whisky, mezcal, Galliano, agave
--Calculated Risk
Ken Kelly 14 Year Tennessee whiskey, BroVo #4, Aperol
SOURS
--Jim’s House Sangria
--Carson Punch
Bully Boy vodka, Meletti 1870, Cherry Heering, lemon
--Crazy Legs
Legs Diamond white whiskey, Vermouth del Professore, Aperol, strawberry, lemon
--On Fleek
Tequila Ocho Plata, St-Germain, Averna, grapefruit, lime, mint
--Fuzzy Bunny
Wigle Ginever, Green Chartreuse, carrot juice, cucumber
--A.P.B.
Ford’s gin, FRUITLAB Jasmine liqueur, sweet vermouth, lemon, honey
--Voodoo Doctor
house rhum blend, Yellow Chartreuse, pineapple juice, lime juice
--Thyme Out
Novo Fogo Cachaça, Lillet Blanc, thyme-infused vermouth, lemon
--The Neck
Downeast cider, Catoctin rye, Gran Classico, BroVo #14, ginger beer, pickled apple
7) From May 13 through June 11, MET Restaurant Group will host its Tenth Annual Soft Shell Crab Festival serving the delicious crustacean 30 ways in 30 days at MET Back Bay. Hailing from Maryland’s Chesapeake Bay, soft shell crabs have tantalized the taste buds of seafood lovers across the globe. The MET has explored a variety of flavors and techniques that reveal the best of this culinary creature and will offer a special soft shell crab dish each night from mid-May to mid-June.
Guests will enjoy some very unique dishes including Soft Shell Monte Cristo, Corn meal Crusted Crab with corn silk, favas and pea tendrils, Tempura Fried Crab with soy peanut sauce and cucumber noodles, and Chili Crab Pizza topped with fried crab, sweet chili and arugula. For the purist, soft shell crabs will also be available meuniére style daily.
Wednesday, August 20, 2014
Blue Ox in Lynn: Excellent Neighborhood Spot
What did I finally do? I dined at The Blue Ox in Lynn, which describes itself as "an upscale casual neighborhood restaurant" that "offers an approachable American menu."
The Blue Ox, which opened in 2009, is owned by Chef Matt O'Neil, a Swampscott native, who graduated from the Culinary Institute of America in Hyde Park, New York. He has previously worked at such restaurants as Prezza and No. 9 Park, and eventually decided to strike out on his own and open his own restaurant. The Blue Ox has received lots of positive press, and I know a number of people who have dined there and raved about their experiences. Most recently, Chef O'Neil and the team at the Blue Ox were the 2014 Champions of Boston Magazine's Battle of the Burger, and had also been the 2013 Champions. When I dined there a couple weeks ago, I realized what I have been missing for the past five years.
The Beverage Director, Charles Gaeta, has created an interesting drinks list, including wine, beer, and craft cocktails. The wine list has about 16 wines by the glass ($8-$13), and the bottle list has plenty of diversity and many bottles under $50. There are some lower mark-ups on wines over $50 and wine lovers should appreciate the variety of wines that are available. There are plenty of Chardonnay, Pinot Noir and Cabernet Sauvignon choices, but you will also find wines made from Peccorino, Assyrtiko, Muller-Thurgau, Zweigelt, and Kadarka. If you need a recommendation, Charles will help you select a wine to accompany your dinner. There are about 30 beers available ($3.50-$15), 6 on draft, with plenty of local choices
Their cocktail list is intriguing and definitely a compelling reason to check out the restaurant. They have about 16 House Cocktails (reasonably priced at $11 each), broken down into four groups. First, there are Locally Distilled which are all cocktails using spirits distilled in Massachusetts. A great way to support some worthy local companies. Second, there are the Wonders of the Agave Plant, cocktails using Tequila or Mezcal. Third, there are a couple Classic cocktails, onto which the restaurant has put their own spin. Finally, they have a couple Barrel-Aged cocktails. With all of these choices, I knew I needed to check out several of the cocktails.
Charles, the Beverage Director, recommended a California Zinfandel with the duck. Though a number of people recommend this same pairing, I have often found Zinfandel to be too big and tannic for duck but I was willing to take Charles' recommendation. The 2009 Canard Vineyard Zinfandel ($75/bottle) was excellent, and worked very well with the duck. It was smooth, with restrained tannins, nice black fruit flavors and spicy accents. It isn't your typical Zinfandel and Charles was dead on in his pairing suggestion. And as the Canard generally retails for $45, the wine has a low markup as well, making it a good value too.
Our server, Matthew, did an excellent job and I have spoken to others who have been served by Matthew and also raved about his performance. The food and drinks are excellent, and I like the neighborhood vibe of the restaurant. I know understand why so many people have recommended this place to me, and I will be sure to return soon. I have absolutely no excuse now. I give The Blue Ox my hearty recommendation.
Have you dined at The Blue Ox? What are your thoughts?
(Disclaimer: I received a media comp for this dinner. Please be advised I was under no obligation to actually review this restaurant and if I chose to review it, I was under no obligation to say anything specific, whether positive or negative, about my experience. All of this content was solely at my discretion. I will be returning to the restaurant soon, on my own dime, and will definitely report back on any differences I encounter.)
Subscribe to:
Posts (Atom)