I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
**********************************************************
1) Celebrate Thanksgiving with loved ones at Davio's Boston. On Thursday, November 26, from 12pm-8pm, guests are invited to enjoy a special Thanksgiving Day menu prepared by Executive Chef Eric Swartz. Guests will enjoy items such as Oven-Roasted Vermont Free-Range Organic Turkey, Yukon Gold Mashed Potatoes, Creamy Cipollini Onions with Fresh Peas, Challah Bread Herb Stuffing. We all know Thanksgiving isn’t complete without an All-American dessert. This year’s options include Homemade Apple Pie, Vanilla Ice Cream and Pumpkin Pie, Whipped Crème Fraîche.
The Davio's Thanksgiving dinner menu is $59 per adult and $15 per child (12 years & under). Full dinner menu also available. Special Holiday Desserts are available for $10 each. Tax and gratuity are not included.
Reservations are necessary for this event and can be made by calling 617.357.4810.
2) Legal Crossing will celebrate Thanksgiving on Thursday, November 26, from 12pm-8pm, by dishing out a three-plus-course feast. As the amuse course, guests will slurp the Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda). There are four options for the first course: Crab Cake (asparagus, pancetta, mustard hollandaise); Lacquered Pork Ribs (pickled vegetables); LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy); or, New England Clam Chowder (oyster crackers).
Moving on, guests will have their choice of five entrees: Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy); Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts); Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice); Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard; pictured below, left); or, Grilled Swordfish Steak (pan roasted vegetables, herb oil). Three desserts will be offered, including: Pumpkin Creme Brûlée; Pistachio Cake (marinated citrus, raspberry purée, pistachio granola); or, Adult Profiteroles I.D. Required (Eagle Rare bourbon ice cream, Valrhona chocolate sauce; must be 21 or older - contains alcohol).
The Cost is $55 per person.. Please make reservations by calling 617-692-8888.
3) Legal Harborside will serve a customizable three-course prix fixe Thanksgiving meal on their second level overlooking Boston Harbor. For the first course, guests will have their choice of “Treasures of the Sea” (oysters, jumbo shrimp cocktail, snow crab, housemade accoutrements), Local Squash Soup (smoked maple, delicata crisps, candied honeycrisp apple), Pear Salad (local greens, Brussels sprouts, Berkshire blue cheese, sherry vinaigrette) and Lobster Soup (Oloroso sherry, puff pastry; pictured below, left). For entrees, the options are Roasted Creekstone Sirloin (celery root puree, king oyster mushroom, roasted vegetable medley, horseradish gremolata), Sunburst Trout (spaghetti squash, pomegranate, pistachio, curry squash emulsion), Atlantic Cod (smoked mussel chowder, cockles, Applewood bacon, local apple; pictured below, right), Misty Knoll Farms Turkey (housemade cornbread and sage sausage stuffing, cranberry relish, roasted root vegetables) and North Atlantic Lobster (potato gnocchi, chanterelles, truffle, fine herbs). For desserts, choices include Pumpkin Trio (pumpkin pie, pumpkin bread pudding, pumpkin ice cream profiterole with chocolate sauce), Warm Apple Galette (cinnamon stick ice cream), and Warm Chocolate Bundt Cake (mint chocolate chunk ice cream).
The Cost is $65 per person.. Please make reservations by calling 617-477-2900
4) This Thanksgiving, Scampo chef and owner, Lydia Shire, will dish out a delightful family-style prix fixe menu. Available in addition to a la carte specialties, Scampo’s Thanksgiving feast is filled with the tastes of traditional holiday home cooking. To start, there is Baby Mustard Greens with Cabrales cheese, pomegranate seeds and candied pecans. For the second course, guests will have their choice of four options: Best Oysters on Ice, Tuna Tartare & Fluke Ceviche with Satsuma Tangerine, served with brown bread and butter; Maine’s Gil Feather Turnip Soup with grated pear & white truffle gnocchi; Brown Butter Crab Cakes; or, Puffed Vol au Vent of Lobster Savannah with autumn’s chanterelle mushrooms. Main courses include the Roast Heritage Turkey with Muscat gravy and Anadama bread & fig stuffing with celery heart and sausage; Long Bone Lamb Rack & Manti, lamb filled packets with coal roasted eggplant served with sumac & tomato yogurt butter; and, Broiled White Miso Chilean Sea Bass with shaved white turnip and purple yam (pictured below). Sides are served family-style at the table: Deluxe Mashed Potatoes; Maple Glazed Yams; Blistered Green Beans with quince & marcona almonds; Roasted Cipollini Onions with robiola crema; and, Edmund’s Cranberry Sauce. For dessert, choose between the Two-Layer Pumpkin Chiffon Tart or Sticky Toffee Pudding.
The Cost is $62 per adult; $25 per child 12. Please make reservations by calling 617-536-2100
Thursday, November 12, 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) North End restaurateur and chef, Anthony Caturano of Prezza, has announced he'll open a restaurant this spring in Gloucester: Tonno, Italian for “tuna.” Tonno is slated to open in May and will be housed in the former Blackburn Tavern space. Blending together Caturano’s favorite culinary styles, Tonno will feature coastal Italian seafood and a raw bar.
The 4,000 square foot venue will undergo a full renovation over the winter and the new space will be outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, a raw bar and a private events room. Seating 99 people, Tonno will have partial ocean views and will be open year-round.
Chef Caturano will design a culinary program that is rooted in coastal Italian seafood classics with specials that reflect the New England waters daily catches. Guests can expect to see items like roasted cod oreganata, coppino, octopus salad and roasted whole branzino. At the oyster bar, hyper-local varieties will be shucked and served with an array of accompaniments.
The beverage program will consist of classic Italian cocktails and a selection of craft beers. From the vine, there will be a curated list of about 150 wines that are mainly focused on Italian varietals, with some additions from Spain and California.
Tonno will open at Two Main Street in Gloucester in the spring of 2016. Tonno will be open for dinner service nightly. Stay updated on the latest developments by following Tonno on Facebook.
As Prezza has long been one of my favorite Italian restaurants, I eagerly look forward to the opening of Tonno. Chef Caturano is an avid fishermen and I expect this new seafood restaurant will be a great addition to Gloucester.
2) When your child is sick, it’s hard to keep up a normal daily routine, and even harder doing so during the holiday season. This is something that Paul Turano, executive chef/owner of Tryst located in Arlington and Cook in Newton, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units during past holidays. Both Turano’s children have Severe Combined Immune Deficiency Syndrome (SCIDS), and when his son was just two months old he had a bone marrow transplant at Boston Children’s Hospital that saved his life.
This holiday season, Turano is once again giving back to the hospital that was there for his family by holding a holiday fundraiser for the Patient and Family Resource Room, a program that helps provide services to families whose children are being treated at Boston Children’s Hospital Oncology and Hematology Center.
In cooperation with Boston Children’s Hospital, Turano has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1 through December 31. To donate, guests can visit the donation page online on either one of the restaurant’s webpages. In exchange for donating, Turano will give donors a gift certificate to Cook or Tryst (for up to $20) with proof of donation.
“I can’t emphasize how much The One Mission Resource Room helped my family and I when we were going through this difficult time. It’s because of their team and services that we were able to maintain a sense of normalcy and routine, and I want to be able to give that back to other families that are going through it,” said Chef Turano.
Funded through donations from area businesses and families, The One Mission Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. Receiving treatment for cancer and other serious disorders can keep families in the hospital for weeks and months on end, a process that takes a toll on their emotions. The One Mission Resource Room ensures that families who pass through the Hematology, Oncology, Bone Marrow Transplant, Neuro-oncology and Intensive Care units have the help they need at what is probably the most difficult time in their lives. It also offers a space for patients and families to relax and connect with others going through a similar experience. Whether the donated money be used for a morning coffee at the local Dunkin Donuts, or towards purchasing a generic American Express donation that can be used towards gas, or parking (daily routines that are often overlooked), each donation will help parents regain a sense of normalcy in their lives. With the extra help of these funds, Chef Turano will be putting the holidays back in the hands of these families.
HOW: Donate on http://fundraise.childrenshospital.org/goto/chefturano2015.
After donation, present your receipt at Cook or Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one gift certificate per person. Gift certificates cannot be combined with any other offer, and certificates to Cook cannot be used at Tryst. Non-transferable. To receive gift certificate diners must visit Cook or Tryst. Cannot be done online or via mail.
3) On Monday, December 7, at 6:30pm, Terramia Ristorante, located on Salem Street in the heart of Boston’s North End, is celebrating the long standing history of Tenute Folonari wines with a five-course wine dinner. The Folonari family has worked in the Italian wine sector since the end of the eighteenth century and they were at the forefront of creating the “new frontier” of the Italian wine. At the end of the 1960s the family began devoting themselves strictly to estate-bottled wines and started acquiring some of Tuscany’s finest estates including Nozzole in the heart of the Chianti Classico and Cabreothat Ambrogio.
At this exclusive Tenute Folonari dinner, guests will feel as if they are in the rolling vineyards of Italy once they sample Terramia’s talented chef, Luiz Prata’s hand-crafted five course menu perfectly paired with the Tenute Folonari’s wines. The meal will start with a wild mushroom and chestnut soup with white truffle oil and goat cheese matched with a 2013 “Campo al Mare” Vermentino. The second course follows with polpette con polenta, oven baked meatballs with a creamy Fontina cheese polenta and San Marzano tomato sauce topped with parmigiano cheese alongside the 2012 “Nozzole” Chianti Classico Riserva. As the night continues, guests are treated to the bolognese, featuring pappardelle pasta with traditional ground veal, beef and a pork meat tomato ragù paired with the 2012 “TorCalvano” Vino Nobile di Montepulciano. The fourth course includes the bistecca, a prime filet mignon complete with truffle potato mash, sautéed baby spinach, dolce gorgonzola and red wine reduction complimented by a 2013 “Campo al Mare” Bolgheri. The evening will finish on a savory note, with piatto di formaggi Italiani, Chef’s selection of Italian cheeses and dry fruits, which is enjoyed with a 2010 “La Fuga” Brunello di Montalcino.
The dinner is $70 per person (+tax and gratuity).
Reservations are required and can be made by calling Terramia at 617-523-3112.
**********************************************************
1) North End restaurateur and chef, Anthony Caturano of Prezza, has announced he'll open a restaurant this spring in Gloucester: Tonno, Italian for “tuna.” Tonno is slated to open in May and will be housed in the former Blackburn Tavern space. Blending together Caturano’s favorite culinary styles, Tonno will feature coastal Italian seafood and a raw bar.
The 4,000 square foot venue will undergo a full renovation over the winter and the new space will be outfitted with a dining room, a lounge complete with a fireplace, a cocktail bar, a raw bar and a private events room. Seating 99 people, Tonno will have partial ocean views and will be open year-round.
Chef Caturano will design a culinary program that is rooted in coastal Italian seafood classics with specials that reflect the New England waters daily catches. Guests can expect to see items like roasted cod oreganata, coppino, octopus salad and roasted whole branzino. At the oyster bar, hyper-local varieties will be shucked and served with an array of accompaniments.
The beverage program will consist of classic Italian cocktails and a selection of craft beers. From the vine, there will be a curated list of about 150 wines that are mainly focused on Italian varietals, with some additions from Spain and California.
Tonno will open at Two Main Street in Gloucester in the spring of 2016. Tonno will be open for dinner service nightly. Stay updated on the latest developments by following Tonno on Facebook.
As Prezza has long been one of my favorite Italian restaurants, I eagerly look forward to the opening of Tonno. Chef Caturano is an avid fishermen and I expect this new seafood restaurant will be a great addition to Gloucester.
2) When your child is sick, it’s hard to keep up a normal daily routine, and even harder doing so during the holiday season. This is something that Paul Turano, executive chef/owner of Tryst located in Arlington and Cook in Newton, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units during past holidays. Both Turano’s children have Severe Combined Immune Deficiency Syndrome (SCIDS), and when his son was just two months old he had a bone marrow transplant at Boston Children’s Hospital that saved his life.
This holiday season, Turano is once again giving back to the hospital that was there for his family by holding a holiday fundraiser for the Patient and Family Resource Room, a program that helps provide services to families whose children are being treated at Boston Children’s Hospital Oncology and Hematology Center.
In cooperation with Boston Children’s Hospital, Turano has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1 through December 31. To donate, guests can visit the donation page online on either one of the restaurant’s webpages. In exchange for donating, Turano will give donors a gift certificate to Cook or Tryst (for up to $20) with proof of donation.
“I can’t emphasize how much The One Mission Resource Room helped my family and I when we were going through this difficult time. It’s because of their team and services that we were able to maintain a sense of normalcy and routine, and I want to be able to give that back to other families that are going through it,” said Chef Turano.
Funded through donations from area businesses and families, The One Mission Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. Receiving treatment for cancer and other serious disorders can keep families in the hospital for weeks and months on end, a process that takes a toll on their emotions. The One Mission Resource Room ensures that families who pass through the Hematology, Oncology, Bone Marrow Transplant, Neuro-oncology and Intensive Care units have the help they need at what is probably the most difficult time in their lives. It also offers a space for patients and families to relax and connect with others going through a similar experience. Whether the donated money be used for a morning coffee at the local Dunkin Donuts, or towards purchasing a generic American Express donation that can be used towards gas, or parking (daily routines that are often overlooked), each donation will help parents regain a sense of normalcy in their lives. With the extra help of these funds, Chef Turano will be putting the holidays back in the hands of these families.
HOW: Donate on http://fundraise.childrenshospital.org/goto/chefturano2015.
After donation, present your receipt at Cook or Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one gift certificate per person. Gift certificates cannot be combined with any other offer, and certificates to Cook cannot be used at Tryst. Non-transferable. To receive gift certificate diners must visit Cook or Tryst. Cannot be done online or via mail.
3) On Monday, December 7, at 6:30pm, Terramia Ristorante, located on Salem Street in the heart of Boston’s North End, is celebrating the long standing history of Tenute Folonari wines with a five-course wine dinner. The Folonari family has worked in the Italian wine sector since the end of the eighteenth century and they were at the forefront of creating the “new frontier” of the Italian wine. At the end of the 1960s the family began devoting themselves strictly to estate-bottled wines and started acquiring some of Tuscany’s finest estates including Nozzole in the heart of the Chianti Classico and Cabreothat Ambrogio.
At this exclusive Tenute Folonari dinner, guests will feel as if they are in the rolling vineyards of Italy once they sample Terramia’s talented chef, Luiz Prata’s hand-crafted five course menu perfectly paired with the Tenute Folonari’s wines. The meal will start with a wild mushroom and chestnut soup with white truffle oil and goat cheese matched with a 2013 “Campo al Mare” Vermentino. The second course follows with polpette con polenta, oven baked meatballs with a creamy Fontina cheese polenta and San Marzano tomato sauce topped with parmigiano cheese alongside the 2012 “Nozzole” Chianti Classico Riserva. As the night continues, guests are treated to the bolognese, featuring pappardelle pasta with traditional ground veal, beef and a pork meat tomato ragù paired with the 2012 “TorCalvano” Vino Nobile di Montepulciano. The fourth course includes the bistecca, a prime filet mignon complete with truffle potato mash, sautéed baby spinach, dolce gorgonzola and red wine reduction complimented by a 2013 “Campo al Mare” Bolgheri. The evening will finish on a savory note, with piatto di formaggi Italiani, Chef’s selection of Italian cheeses and dry fruits, which is enjoyed with a 2010 “La Fuga” Brunello di Montalcino.
The dinner is $70 per person (+tax and gratuity).
Reservations are required and can be made by calling Terramia at 617-523-3112.
Tuesday, November 10, 2015
Boston Wine Expo: A Preview of 2016
Last week, I attended a media preview of the Expo, which including a wine tasting with over 30 wines from all over the world. There was also some food provided, from salami to risotto. For dessert, McCrea's Candies provided samples of their delicious caramels. Back in 2012, I first tasted their caramels and they were one of my top three finds at a dessert showcase. Since then, I've seen them each year at the Boston Wine Expo and last year, one of their new flavors, their Highland Single Malt Scotch Caramel, was excellent. At the 2016 Expo, I highly recommend you stop at their table to sample their caramels.
Of the wines I tasted at the preview event, I wanted to present my Top Three Favorites. I highly recommend you seek out these wines at the Boston Wine Expo, as well as seek them out at your local wine shop. You won't be disappointed.
Humboldt Imports
The NV Rossinyol de Moragas Extra Brut Cava (about $15) is produced by Fermi Bohigas, a which has been involved in working the vineyards for over 800 years. This Spanish sparkling wine is produced from a blend of traditional Cava grapes, Macabeo, Xarello and Parellada and it is made by the Champenoise method. It is organic and low production, and at this price is an excellent value. With a nice golden color and plenty of tiny bubbles, this is a dry, crisp and delicious Cava. There are tasty flavors of apple and pear, with a tiny hint of toast. It was nice paired with a creamy risotto, its acidity cutting well through the creaminess. With the holidays approaching, this would be a great choice for inexpensive bubbly.
90+ Cellars
I've long been a fan of the wines from 90+ Cellars and they recently have been creating some new labels to showcase different types of wines, especially wines that showcase terroir, which possess a sense of place.
From their Magic Door Vineyards label, they recently released the NV La Clé de la Femme Champagne (about $35), a blend of 80% Pinot Meunier and 20% Chardonnay. This is a more unusual blend as Pinot Meunier rarely headlines a Champagne, most often being a minor player in a blend. The vineyard is located in the Marne Valley, and the wine undergoes malolactic fermentation as well as spends at least 20 months on the lees. You'll love the flavors of green apple, red berries, and underlying spice and nutty notes within this bubbly.It is dry and crisp, an easy drinking Champagne with plenty of character for the price. This Champagne can easily compete with many House Champagnes that cost $50 or more. For the holidays, if you desire Champagne, this is an excellent value choice.
From their Earthshaker Wines label, they also have recently released the 2012 L'Amis Barbaresco (about $25), which is produced from 100% Nebbiolo. The wine is aged for 16-24 months in large Slovenian oak barrels. With a light red color, it has an appealing nose of red fruits with a hint of spice. On the palate, there are pleasing flavors of bright cherry with some black fruit notes, some floral elements and underlying spice. It is elegant with mild tannins that make it very approachable now without the need for cellaring, though it should age well too. In addition, it would make an excellent food wine, with dishes from pizza to pasta.
At the 2016 Boston Wine Expo, there will be the usual Grand Tasting, which will feature over 200 producers and about 1800 wines. As always, there will also be numerous other vendors, many food-related, which offer samples of their products. You can check this site for a list of the participating exhibitors. You will even have the opportunity to purchase wines through the Drync app which will be delivered to your home. There will be Chef Demonstrations on both days, with appearances by chefs including Ming Tsai, Barbara Lynch, Chris Coombs, Louis DiBicarri, and Rachel Klein.
Debuting this year will be a special W?NE Bar, where you can stop and ask members of the Boston Sommelier Society your wine-related questions as well as get a retrospective of the industry’s past 25 years and what to expect in the next 25 years.
Prices for Grand Tasting:
--Early Bird Tickets (through November 29): Saturday: $89 per person; Sunday: $79 per person
--Advance Tickets (November 30 – February 14): Saturday: $99 per person; Sunday: $89 per person
The Vintners’ Reserve Lounge is also returning, a place to taste special vintages, as well as unique d small production wines. Located in the Seaport Hotel’s Plaza Ballroom, the Vintners’ Reserve Lounge gives guests a chance to taste special wines that commonly retail for $75 and up per bottle, while enjoying tastings from the city’s finest restaurants. New this year, you can indulge your sweet tooth at the 25th anniversary Dessert Bar featuring treats designed to pair with the Vintners’ Reserve Lounge’s wines.
Prices for Vintners’ Reserve Lounge:
--Early Bird Tickets (through November 29): $185 per session
--Advance Tickets (November 30 – February 14): $200 per session
*Tickets also gran you access to the Grand Tasting.,
This year, there will be about 40 different Seminars which you can attend, educational programs for both consumers and those in the trade featuring top winemakers and industry experts. You can learn about Champagne and Chianti Classico, Rioja and Burgundy. A few Seminars which sound especially appealing to me include: Buffalo Trace's Singular Bourbons (where you'll get to taste 20 & 23 year old Pappy Van Winkle); Sherry for Billionaires and Historians (a chance to taste some very old Sherries); and Decadent & Delicious: Sweet Wines of the World.
Prices for Seminars:
--Prices range from $25-$225 by seminar
As always, the Boston Wine Expo contributes money to a local charity & in 2016, the major charitable benefactor will be the Tufts Medical Center’s Summer Camp Program for Children with Disabilities. To date, the Boston Guild of Oenophilists has raised over $1.4 million for worthy causes.
If you want to attend the Boston Wine Expo, now is the time to buy your tickets to pay the lowest price. In addition, some of the Seminars will sell out so it is better to get your tickets now if you are really interested in attending one of the seminar events.
Monday, November 9, 2015
Rant: Choosing Holiday Wines (Part 2)
Second, stop buying that same old fruitcake!
Most of the wine articles you'll read right now offer very similar advice, recommending the same types of wines again and again. For example, you'll see many suggestions for Pinot Noir and Riesling for Thanksgiving, the same wines that have been recommended by these articles year after year. You might have served them at Thanksgiving last year (and previous years) but can any of your dinner guests actually remember which wine was served? Doubtful.
Because they are so ordinary, they usually become very forgettable. They are the "same old fruitcakes" the same old traditional wines that everyone serves and think little about. Wouldn't you rather ditch those trite old fruitcakes and serve wines that are more memorable? There is nothing wrong with these fruitcake wines, They can be tasty and fitting for your meal, but why just stick to such wines? You can do more and make your dinner or party even more exciting.
A Thanksgiving meal is diverse, with many different flavors, from savory to sweet, and many different textures. No single wine is a perfect pairing with all these different dishes. And you can serve whatever wines you want. There are no rules. As such, you have an opportunity to serve a diverse selection of wines, to serve wines that will surprise and please your guests. For example,I've recommended serving Sherry or Sake for Thanksgiving.
This same idea applies to when you are buying wine as gifts for family, friends, and others. Don't you want to give something memorable to the recipient? It is easy to give someone a bottle of Chardonnay or Cabernet Sauvignon. They are probably the same type of wines the recipient might buy on their own. Instead, why not splurge and buy something different, something the recipient might not buy on their own but which they would enjoy. Stop sending "fruitcakes" and go for something more exciting.
You have plenty of options for more exciting gift wines. Pick something local, such as a Massachusetts wine, or something from another New England state, or even from nearby New York. Or find wines from either Mexico or Canada, our neighbors who are making some delicious and reasonably priced wines. Find wines with less common grapes such as Mencia, Assyrtiko, Petit Verdot, Grillo, Zweigelt, and Touriga Franca. Choose some different sparkling wines such as Franciacorta or Cremant d'Alsace. There are so many options available that it is easy to opt for something besides the same old fruitcakes.
All I want is for people to be more open in their holiday wine choices. Don't be lazy and choose the same old wines when there is an abundance of excellent choices out there. There are so many thousands of different wines available so why limit yourself to a mere handful? The holidays are a time many people splurge so splurge on diversity.
Thursday, November 5, 2015
Thursday Sips & Nibbles: Thanksgiving Edition
I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
**********************************************************
1) Legal Crossing will celebrate Thanksgiving with a decadent three-plus-course customizable menu featuring the best from land and sea. The menu will be presented as follows
AMUSE
Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda)
FIRST COURSE
-choice of-
Crab Cake (asparagus, pancetta, mustard hollandaise)
Lacquered Pork Ribs (pickled vegetables)
LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy)
New England Clam Chowder (oyster crackers)
MAINS
-choice of-
Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy)
Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts)
Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice)
Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard)
Grilled Swordfish Steak (pan roasted vegetables, herb oil)
DESSERT COURSE:
-choice of-
Pumpkin Creme Brûlée
Pistachio Cake (marinated citrus, raspberry purée, pistachio granola)
Adult Profiteroles (Eagle Rare Bourbon ice cream, Valrhona chocolate sauce; (must be 21 or older - contains alcohol)
Á LA CARTE
Freshly Shucked Oysters (market price)
Freshly Shucked Clams - Littlenecks or Cherrystones ($11 half dozen; $19 dozen)
Jumbo Shrimp Cocktail ($5.50 each)
Confit Turkey Wing (herbed lemon yogurt sauce)($8)
Premium Family Style Sides ($6)
Mashed Potato
Anadama Dressing
Sweet Potato Casserole
Horicot Verte Casserole
WHEN: Thursday, November 26, from 12pm – 8pm
COST: Three-course prix fixe: $55 per person
Reservations can be made by contacting 617-477-2900
2) This Thanksgiving, treat your nearest and dearest to a hearty and festive three-course, prix-fixe Thanksgiving Day feast at Bar Boulud, Boston. Served in lieu of the restaurant’s à la carte menu, Bar Boulud’s offerings are the answer to every home cook’s prayers, as Chef Kilroy and his talented culinary team have created an assortment of festive dishes boasting classic comfort food flavors, all served with a French-inspired twist. Comprised of local, seasonal ingredients like earthy roasted fall squash, briny Pemaquid oysters, succulent Gloucester lobster, and tender heritage breed turkey, Bar Boulud’s tempting holiday helpings are the perfect way to celebrate the year’s most heartwarming day.
To complement Bar Boulud’s satisfying selection of Thanksgiving-themed starters, entrées and sides, Pastry Chef Robert Differ will serve a selection of homemade sweet treats, including Pumpkin Pie with gingersnap ice cream and brown butter sable; Pecan Pie with brandy Chantilly and Illanka chocolate sauce; and Warm Cranberry-Apple Crisp topped with Tahitian vanilla ice cream.
Served from noon to 8PM, Bar Boulud’s Thanksgiving Day menu will be served as follows:
Appetizers
Tuscan Kale Salad (roasted fall squash, cranberries, pine nuts, Pecorino Romano)
Ward’s Berry Farm Squash Soup (spiced Chantilly, confit of local cranberries)
Poached Gloucester Lobster (Belgian endive, grapefruit, pistachios)
Wild Pemaquid Oysters (Champagne mignonette)
Pâté en Croûte De Chevreuil (venison, chestnuts, local cranberries)
Main Courses
House-made Pumpkin Cavatelli (kale, black trumpet mushrooms, chestnuts, Pecorino Romano)
Arctic Char (cauliflower, lemon, capers, Marcona almonds, brown butter)
Beef Wellington (truffle pomme purée, turnips, Swiss chard, sauce bordelaise)
Heritage Breed Turkey (roasted breast and leg, chestnut sage stuffing, sweet potato confit, roasted Brussels sprouts, local cranberry compote, rosemary turkey jus
Additional Course
(Market Price)
Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
Sides
($10 each)
Brussels Sprouts (honey crisp apples, chestnuts)
Roasted Winter Root Vegetables (carrots, parsnips, salsify, celeriac, turnips)
Potato Purée (reblochon cheese, bacon lardon)
Traditional Sage Stuffing (sourdough bread, chestnuts)
COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, please call 617-535-8800
3) This Thanksgiving, November 26, Boston’s South End hot spot, The Beehive, hosts its annual Thanksgiving Day feast, with a traditional prix fixe, three course menu. From 11am-10pm, Chef Gregory Torrech delivers a holiday meal complimented with live jazz performances all day long. Guests can also toast the holiday in style with a glass of champagne or champagne cocktails featuring Domaine Chandon or tequila cocktails featuring Milagro.
The Beehive has also created a Thanksgiving Leftover menu for the late night munchies from 10PM – 12AM featuring a collaboration of Torrech’s signature dishes along with traditional favorites.
First Course
Wild Mushroom Soup with Roasted Parsnip Croutons (gf)
Lobster Chowder with Bacon, Potatoes (gf)
Roasted Squash Salad with Warm Apple Cider Vinaigrette, Walnuts, Grated Parmesan Cheese
Crab Croquettes with Dijon Mustard, Pickled Onions
Foie Gras au Torchon * (+$6) with Sauternes Gelée, Brioche
Simple Salad with Red Vinaigrette (gf / veg)
Second Course
Roast Organic Turkey (Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy)
New York Strip Roast* (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Maine Halibut (French Lentils, Roasted Tomatoes, Toasted Breadcrumbs, Salsa Verde)
Wild Alaskan Salmon (Brussels sprouts, Mashed Potatoes, Black Truffle Vinaigrette (gf))
Colorado Rack of Lamb * (+$10) Country Mashed Potatoes, Brussels sprouts, Mustard Jus (gf)
Roasted Cauliflower and Spinach Lasagna (veg)
Vegetarian Thanksgiving (veg / vegan) with Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Glazed Baby Carrots, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy
(gf) Gluten Friendly (veg) Vegetarian
Third Course
Homemade Apple Pie
Homemade Pumpkin Pie
Flourless Chocolate Pie (gf)
Kids (Under 10 year old)
Kid's Turkey Dinner 20
Pasta with Butter & Parmesan 12
Crispy Chicken Dinosaurs with Fries 12
*Please Note: Menu Subject to change
Thanksgiving Leftovers, from 9PM to 11 PM
Lobster Chowder (Bacon, potatoes)
Roasted Squash Salad (Warm apple cider vinaigrette, Walnuts, Grated Parmesan Cheese)
Crab Croquettes (Dijon Mustard, Pickled Onions)
Foie Gras au Torchon (Sauternes Gelée, Brioche)
Simple Salad (Red Vinaigrette)
Turkey Melt (Caramelized Onions, Herbed gravy)
New York Strip Roast (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Roasted Cauliflower and Spinach Lasagna
The Beehive Prime Burger, Frites, & Slaw
COST: $55 prix fixe menu (3 Course Menu)
Reservations are strongly recommended and can be made by calling 617-423-0069
4) Leave the cooking to someone else this Thanksgiving and head to Beacon Hill Hotel & Bistro on Thursday, November 26, from 1pm-10pm. Experience the charm and comfort of one of Boston’s best restaurants as Beacon Hill Bistro prepares a multi-course holiday feast.
THANKSGIVING DAY MENU
Appetizers
Butternut Squash Soup, Maple Gastrique, Shaved Chestnuts,
Roasted Beet Salad, Hazelnuts, Mixed Greens, Ver Jus Vinaigrette
Pork Paté, Fine Herbs, Potato, Watercress, Sourdough, Mustard Dressing
Smoked Duck Breast, Frisée, Haricots Verts, Almonds, Bacon Vinaigrette
Braised Lamb, Polenta, Piperade, Braising Jus
Entrees
Free Range Turkey Breast, Potato Purée, Cranberry, Confit Leg Stuffing, Gravy
Roasted Pork Loin, Roasted Brussels Sprouts, Caramelized Apples, Bacon, Chestnut Purée
Pan Seared Salmon, Farro, Braised Endive, Brown Butter, Long Island Cheese Pumpkin
Potato Gnocchi, Roasted Root Vegetables, Chanterelle Mushrooms, Sage, Parmesan
Red Wine Braised Beef Short Rib, Cranberry Beans, Swiss Chard, Roasted Carrots
Desserts
Pumpkin Cheese Cake, Cinnamon Anglaise, Gingersnap Cookie
Pecan Tart, Caramel Ice Cream
Apple Croustade, Caramel Sauce, Vanilla Ice Cream
Grafton Aged Cheddar, Pear Butter, Raisin Bread
Cost: $63 per Person with Optional Wine Pairing for an Additional $32
Please Note: Menu Subject to Change
Reservations are highly recommended and can be made by calling 617-723-7575.
**********************************************************
1) Legal Crossing will celebrate Thanksgiving with a decadent three-plus-course customizable menu featuring the best from land and sea. The menu will be presented as follows
AMUSE
Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda)
FIRST COURSE
-choice of-
Crab Cake (asparagus, pancetta, mustard hollandaise)
Lacquered Pork Ribs (pickled vegetables)
LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy)
New England Clam Chowder (oyster crackers)
MAINS
-choice of-
Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy)
Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts)
Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice)
Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard)
Grilled Swordfish Steak (pan roasted vegetables, herb oil)
DESSERT COURSE:
-choice of-
Pumpkin Creme Brûlée
Pistachio Cake (marinated citrus, raspberry purée, pistachio granola)
Adult Profiteroles (Eagle Rare Bourbon ice cream, Valrhona chocolate sauce; (must be 21 or older - contains alcohol)
Á LA CARTE
Freshly Shucked Oysters (market price)
Freshly Shucked Clams - Littlenecks or Cherrystones ($11 half dozen; $19 dozen)
Jumbo Shrimp Cocktail ($5.50 each)
Confit Turkey Wing (herbed lemon yogurt sauce)($8)
Premium Family Style Sides ($6)
Mashed Potato
Anadama Dressing
Sweet Potato Casserole
Horicot Verte Casserole
WHEN: Thursday, November 26, from 12pm – 8pm
COST: Three-course prix fixe: $55 per person
Reservations can be made by contacting 617-477-2900
2) This Thanksgiving, treat your nearest and dearest to a hearty and festive three-course, prix-fixe Thanksgiving Day feast at Bar Boulud, Boston. Served in lieu of the restaurant’s à la carte menu, Bar Boulud’s offerings are the answer to every home cook’s prayers, as Chef Kilroy and his talented culinary team have created an assortment of festive dishes boasting classic comfort food flavors, all served with a French-inspired twist. Comprised of local, seasonal ingredients like earthy roasted fall squash, briny Pemaquid oysters, succulent Gloucester lobster, and tender heritage breed turkey, Bar Boulud’s tempting holiday helpings are the perfect way to celebrate the year’s most heartwarming day.
To complement Bar Boulud’s satisfying selection of Thanksgiving-themed starters, entrées and sides, Pastry Chef Robert Differ will serve a selection of homemade sweet treats, including Pumpkin Pie with gingersnap ice cream and brown butter sable; Pecan Pie with brandy Chantilly and Illanka chocolate sauce; and Warm Cranberry-Apple Crisp topped with Tahitian vanilla ice cream.
Served from noon to 8PM, Bar Boulud’s Thanksgiving Day menu will be served as follows:
Appetizers
Tuscan Kale Salad (roasted fall squash, cranberries, pine nuts, Pecorino Romano)
Ward’s Berry Farm Squash Soup (spiced Chantilly, confit of local cranberries)
Poached Gloucester Lobster (Belgian endive, grapefruit, pistachios)
Wild Pemaquid Oysters (Champagne mignonette)
Pâté en Croûte De Chevreuil (venison, chestnuts, local cranberries)
Main Courses
House-made Pumpkin Cavatelli (kale, black trumpet mushrooms, chestnuts, Pecorino Romano)
Arctic Char (cauliflower, lemon, capers, Marcona almonds, brown butter)
Beef Wellington (truffle pomme purée, turnips, Swiss chard, sauce bordelaise)
Heritage Breed Turkey (roasted breast and leg, chestnut sage stuffing, sweet potato confit, roasted Brussels sprouts, local cranberry compote, rosemary turkey jus
Additional Course
(Market Price)
Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
Sides
($10 each)
Brussels Sprouts (honey crisp apples, chestnuts)
Roasted Winter Root Vegetables (carrots, parsnips, salsify, celeriac, turnips)
Potato Purée (reblochon cheese, bacon lardon)
Traditional Sage Stuffing (sourdough bread, chestnuts)
COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, please call 617-535-8800
3) This Thanksgiving, November 26, Boston’s South End hot spot, The Beehive, hosts its annual Thanksgiving Day feast, with a traditional prix fixe, three course menu. From 11am-10pm, Chef Gregory Torrech delivers a holiday meal complimented with live jazz performances all day long. Guests can also toast the holiday in style with a glass of champagne or champagne cocktails featuring Domaine Chandon or tequila cocktails featuring Milagro.
The Beehive has also created a Thanksgiving Leftover menu for the late night munchies from 10PM – 12AM featuring a collaboration of Torrech’s signature dishes along with traditional favorites.
First Course
Wild Mushroom Soup with Roasted Parsnip Croutons (gf)
Lobster Chowder with Bacon, Potatoes (gf)
Roasted Squash Salad with Warm Apple Cider Vinaigrette, Walnuts, Grated Parmesan Cheese
Crab Croquettes with Dijon Mustard, Pickled Onions
Foie Gras au Torchon * (+$6) with Sauternes Gelée, Brioche
Simple Salad with Red Vinaigrette (gf / veg)
Second Course
Roast Organic Turkey (Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy)
New York Strip Roast* (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Maine Halibut (French Lentils, Roasted Tomatoes, Toasted Breadcrumbs, Salsa Verde)
Wild Alaskan Salmon (Brussels sprouts, Mashed Potatoes, Black Truffle Vinaigrette (gf))
Colorado Rack of Lamb * (+$10) Country Mashed Potatoes, Brussels sprouts, Mustard Jus (gf)
Roasted Cauliflower and Spinach Lasagna (veg)
Vegetarian Thanksgiving (veg / vegan) with Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Glazed Baby Carrots, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy
(gf) Gluten Friendly (veg) Vegetarian
Third Course
Homemade Apple Pie
Homemade Pumpkin Pie
Flourless Chocolate Pie (gf)
Kids (Under 10 year old)
Kid's Turkey Dinner 20
Pasta with Butter & Parmesan 12
Crispy Chicken Dinosaurs with Fries 12
*Please Note: Menu Subject to change
Thanksgiving Leftovers, from 9PM to 11 PM
Lobster Chowder (Bacon, potatoes)
Roasted Squash Salad (Warm apple cider vinaigrette, Walnuts, Grated Parmesan Cheese)
Crab Croquettes (Dijon Mustard, Pickled Onions)
Foie Gras au Torchon (Sauternes Gelée, Brioche)
Simple Salad (Red Vinaigrette)
Turkey Melt (Caramelized Onions, Herbed gravy)
New York Strip Roast (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Roasted Cauliflower and Spinach Lasagna
The Beehive Prime Burger, Frites, & Slaw
COST: $55 prix fixe menu (3 Course Menu)
Reservations are strongly recommended and can be made by calling 617-423-0069
4) Leave the cooking to someone else this Thanksgiving and head to Beacon Hill Hotel & Bistro on Thursday, November 26, from 1pm-10pm. Experience the charm and comfort of one of Boston’s best restaurants as Beacon Hill Bistro prepares a multi-course holiday feast.
THANKSGIVING DAY MENU
Appetizers
Butternut Squash Soup, Maple Gastrique, Shaved Chestnuts,
Roasted Beet Salad, Hazelnuts, Mixed Greens, Ver Jus Vinaigrette
Pork Paté, Fine Herbs, Potato, Watercress, Sourdough, Mustard Dressing
Smoked Duck Breast, Frisée, Haricots Verts, Almonds, Bacon Vinaigrette
Braised Lamb, Polenta, Piperade, Braising Jus
Entrees
Free Range Turkey Breast, Potato Purée, Cranberry, Confit Leg Stuffing, Gravy
Roasted Pork Loin, Roasted Brussels Sprouts, Caramelized Apples, Bacon, Chestnut Purée
Pan Seared Salmon, Farro, Braised Endive, Brown Butter, Long Island Cheese Pumpkin
Potato Gnocchi, Roasted Root Vegetables, Chanterelle Mushrooms, Sage, Parmesan
Red Wine Braised Beef Short Rib, Cranberry Beans, Swiss Chard, Roasted Carrots
Desserts
Pumpkin Cheese Cake, Cinnamon Anglaise, Gingersnap Cookie
Pecan Tart, Caramel Ice Cream
Apple Croustade, Caramel Sauce, Vanilla Ice Cream
Grafton Aged Cheddar, Pear Butter, Raisin Bread
Cost: $63 per Person with Optional Wine Pairing for an Additional $32
Please Note: Menu Subject to Change
Reservations are highly recommended and can be made by calling 617-723-7575.
Subscribe to:
Posts (Atom)