I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Puritan & Co. Chef/Owner Will Gilson, Wine Director Peter Nelson and the restaurant’s talented team welcome Oregonian winemaker Chad Stock as their guest of honor at a winemaker dinner on Thursday, May 3rd, at 6:30 p.m.
A top winemaker of and authority on Oregon wines, Chad will provide guests with an excellent introduction to the state’s wines beyond the ubiquitous Pinot Noir and the status quo of conventional winemaking. Along with complementary dishes prepared by Chef Will Gilson and conversation about Oregon wine varietals, Chad will be pouring tastes of a variety of wines produced by the three Oregonian wineries where he works.
Tickets cost $95 and can be purchased here: Eventbrite.
For reservations, please call (617)-615-6195.
Due to the limited number of seats, Puritan and Co. requires a $30 deposit per person. Puritan and Co. will call to confirm attendance on Saturday, April 23. If the reservation is cancelled after that time, and the space is not able to be reserved, a Puritan & Co. gift certificate will be issued in the amount of the deposit.
2) On Tuesday, May 1, at 6:3opm, Legal Harborside will host a four-plus-course wine dinner with selections from the acclaimed Knights Valley family retreat, Peter Michael Winery. The evening’s pours will be chosen by Peter Michael, a driven entrepreneur whose passion for winemaking began at his father’s side in Bordeaux and Burgundy. The dream of having his own vineyard came to realization in 1982 when he caught eye of the 630 acres of volcanic ridges and creeks on the western face of Mount St. Helena in Knights Valley, today known as the Peter Michael Winery.
Drawing inspiration from the wineries of Burgundy and Bordeaux, the Peter Michael vision is to perfect terroir-driven wines exclusive to the Cabernet, Pino Noir, Sauvignon Blanc and Chardonnay families.
Legal Harborside will team up with Michaels for a four-plus-course dinner paired with select northern California-grown wines. The menu will be presented as followsr:
HORS D’OEUVRES
Lobster Puff, Chive Pâte à Choux
Kampachi Crudo, Finger Lime
Pork & Crab Gyoza, Soy Sesame Vinaigrette
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Prosciutto-Wrapped Monkfish (Meyer lemon butter, veal demi-glace, warm spring bean salad)
Peter Michael “Ma Belle-Fille” Chardonnay, Knights Valley, 2012
Peter Michael “La Carrière” Chardonnay, Knights Valley, 2015
SECOND COURSE
Pan-Roasted Wild Salmon (sunchoke purée, pea greens, king oyster mushrooms)
Peter Michael “Le Caprice” Pinot Noir, Fort Ross-Seaview, 2013
THIRD COURSE
Dry-Aged Sirloin (smoked white asparagus, wild ramp chimichurri, cipollini onions)
Peter Michael “Les Pavots,” Knights Valley, 2006
CHEESE COURSE
Saint-Nectaire (cow, Guvergne)
Crémeux de Bourgogne (cow, Bourgogne)
Comté Fort Saint-Antoine (cow, Franche-Comté)
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2014
COST: $195 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
3) The team at Loco Taqueria & Oyster Bar is growing and they have just appointed inaugural Chef de Cuisine Jacob Mendros. Together with Executive Chef Matt Drummond, they have added over a dozen new menu items at this funky neighborhood taco joint.
Chef de Cuisine Jacob Mendros most recently opened Explorateur and prior to that was in the kitchen at L’Espalier. Jacob has fully embraced the bold flavors of regional Mexican cuisine and the endless summer vibe of Loco while revamping the menu.
Tacos are now available individually and some of the new items are: Oaxacan Quesadilla (a mildly tweaked version of a very classic dish from Oaxaca on a corn tortilla with blossoms, avocado bisque and queso Oaxaca), Fluke Crudo (herb jus, grapefruit soda, nori, horseradish and orange and black corn chips - although not necessarily traditional in Mexican flavors, it is light and earthy), Burrata (salsa verde-pesto, farm greens, shaved radish and onion, warm corn tortilla), Maine Mussels (rosé, serranos, radish and sour cream), Eggplant Al Pastor Taco (charred pineapple, crispy onion, shaved serrano & scallions), Asparagus Taco (green tortilla, fried cotija, buttermilk caramel, coriander), Burnt Ends Taco (guacamole, apple & red onion slaw, Carolina bbq), Ronnie Mac’s Taquitos (ground beef, Monterey jack, iceberg, Spanish onion, sesame seeds, Ronnie’s sauce), Chicharon Guacamole (roasted poblano, chicharron chips), Crab Guacamole (lump meat, chopped mango, blue corn chips) and Warm Wheat Berries salad (farm greens, roasted broccoli, cotija, egg yolk, cilantro & pepita pesto). The menu at Loco remains predominantly gluten free, with the exception of 4 out of 35 of menu items.
For guests who want to get a little adventurous, any of their 100+ tequila and mezcal selections can be made into a margarita. Beverage Manager Kaitlyn Fischer also now offers five types of tequila & mezcal flights:
Bartenders Favorites – Siete Leguas Blanco, Don Fulano Repo, Tequila Ocho Anejo
All in the Fam – Fortaleza Blanco, Fortaleza Repo, Forteleza Anejo
Ballin’ – Arette Grand Extra Anejo, Clase Azul Repo, Don Julio 1942
Tour de Mexico – Chinaco Blanco, Corralejo Blanco, Casamigos Blanco
The Funky Stuff – La Venenonsa Sierra Jalisco, Derrumbes Michoacan & Mezcal Vago Elote
4) The Babbo Pizzeria e Enoteca and the Corey C. Griffin NHL Pro-Am invite guests to dine out for a cause this April. Throughout the month of April, Babbo will be serving up a special edition Buff Chick Pizza to raise funds for Boston Children's Hospital. Created in partnership with the Corey C. Griffin NHL Pro-Am, $5 from every Buff Chick sold at Babbo from April 2nd to April 30th, will be donated directly to the the Pro-Am's fundraising efforts supporting Boston Children's Hospital's Pediatric Head Trauma Unit.
Established in memory of lifelong hockey fan and player, Corey Griffin, The Corey C. Griffin NHL Alumni Pro-Am brings together NHL greats for an annual hockey tournament, which raises money to support the care and research of pediatric head trauma at the Boston Children’s Hospital Pediatric Head Trauma Unit. Contributing to the $2,500,000 already raised by the tournament, Babbo's Buff Chick pizza was inspired by Corey's favorite childhood sandwich he would regularly order alongside longtime friend and co-founder of The Corey C. Griffin NHL Alumni Pro-Am, Anthony Aiello.
Thursday, April 12, 2018
Tuesday, April 10, 2018
2015 Darting Pinot Meunier: A German Delight
At the wine store where I work, the Beacon Hill Wine & Gourmet in Melrose, the Brack Mountain Fable Pinot Meunier (Russian River Valley) sells extremely well. It is a delicious wine, which the staff often recommends, and the customers love it. After taking a chance on a bottle, customers often return, wanting to buy more. Consumers simply need to be educated about Pinot Meunier, and be willing to take a chance on it. Once they do, they will likely enjoy it.
The history of Pinot Meunier extends at least as far back as the 16th century, and its name "Meunier" derives from the French word for "miller," a person who grinds grain into flour. It received this name as the underside of the leaves of the vine commonly have a layer of white hairs, which is thought to resemble a dusting of flour. The grape is also sometimes known as Müllerrebe, Müller-Traube and Schwarzriesling. You'll find Pinot Meunier planted in France, Germany, California, Oregon, Austria, Switzerland, New Zealand, Australia and other regions. However, it is still difficult to find still wines made from Pinot Meunier at most local wine shops.
On my recent food exploration of West Concord, I stopped by West Concord Wine & Spirits, to check out their selection, and found a German Pinot Meunier. Without knowing anything else about it, I bought a bottle, intrigued as it was the first time I had found such a wine from Germany.
In Germany, there are approximately 5,800 acres of Pinot Meunier (based on figures from 2008), constituting about 5% of the total vineyard acreage of the country. Most of the plantings, about 4300 across, are found in the region of Württemberg. The grape is also found in Baden (657 acres), Pfalz (398 acres), Franken (222 acres), and Rheinhessen (200 acres).
The 2015 Darting Winery Pinot Meunier ($21.99) is produced from a winery with roots extending back to 1780, but the winery didn't start selling wine under their own label until 1989. Located primarily in the Bad-Dürkheim area, their winemaker is Helmut Darting, who conducts minimal-intervention winemaking. For example, he uses only natural yeasts and ferments slowly under cold temperatures. They also tend to use large oak casks for aging, locally sourced and made. The winery currently has about 25 hectares of vineyards, with an annual production of about 21,000 cases.
This is a Terry Thiese wine, and had this to say about the winery, "Darting remains my icon of the perfect “commercial” winery, offering charming easygoing wines at excellent prices, bearing slightly fuddy-duddy labels, and hardly registering on the edgy stream, but that’s fine by me. The wines delight, over-deliver and are incredibly useful, and these things matter too—and matter more." As for the Pinot Meunier, Terry also said, "The wine speaks well for itself. It tastes very good! People will like it. We need to get past a really incoherent assumption that if the place or the label is unheard-of, the wine will taste weird. That’s only seldom true and it isn’t true here."
The 2015 Darting Winery Pinot Meunier is made from 100% Pinot Meunier, from the Pfalz region, and has a 13.5% ABV. It has a light red color, with a touch of sediment, and a mild, pleasing aroma of red fruit and spice. It is a light-bodied wine, subtle and elegant in its presentation, with delicious flavors of cherry and cranberry, a mild spicy backbone and a hint of earthiness. Nice acidity, a lingering finish, and interesting. Overall, it was delicious and paired perfectly with a dinner of lamb lollipops. We easily finished the bottle and I wish I'd had another. Highly recommended.
Monday, April 9, 2018
Rant: Bistro 5 & Respect For Older Restaurants
Next month, Bistro 5, a superb Italian restaurant located in Medford, turns 19 years old. It came to mind recently as I once again recommended it to some friends. I first dined at Bistro 5 back in August 2008, and it was an impressive first experience. During the last ten years, I've dined multiple times at Bistro 5, including at wine dinners, chef tasting menus, during their heirloom tomato festival, during their truffle season, and more. The restaurant is consistently excellent, and that is one of the main reasons the restaurant has lasted so long. Consistency is a significant element of restaurant greatness.
Chef Vittorio Ettore, of Bistro 5, is a culinary master, creative and passionate. However, he and his restaurant don't seem to get sufficient attention from the press. On social media, they are infrequently mentioned. As I've said before, new restaurants get the lion's share of publicity from food writers, reviewers and on social media. There is often a frenzy to be one of the first to review a new restaurant, and with so many restaurants opening all the time, writers don't lack for material. However, that means they give little, if any, attention to restaurants that have been open for years. That needs to change.
I've written about this issue before, first back in 2014, and it is an issue that should be raised time and time again, to continue to bring attention to this matter, as a regular reminder to people. Many older restaurants were reviewed years ago but often haven't received an updated review in a very long time, if at all. During those years, so much can change, sometimes for the positive and sometimes for the negative. Since Bistro 5 opened, there is now a whole new generation, and many of them may never have heard of Bistro 5. Consumers shouldn't have to rely on a 10 year old review to judge a restaurant. Some of these older restaurants are worthy of a new review, to ensure people know that it remains a quality restaurant.
Last year, Patrick Maguire, of I'm Your Server Not Your Servant, posted on Facebook, offering a Challenge to "list Boston area restaurants that have stood the test of time (15 year minimum) that you genuinely love, appreciate, respect, and to state why, devoid of any selfish motive." His post received a substantial number of responses, giving love to those older, worthy restaurants which may not often receive sufficient attention from food writers. It was fascinating to see the number of restaurants which actually have stood the test of time, lasting at least 15 years. That is a huge accomplishment in the restaurant industry.
These restaurants have survived so long for a reason and they should receive additional attention from time to time, to ensure people don't forget them. Every month, a significant number of restaurants close, indicative of the toughness of the restaurant industry. Those that can survive the test of time often deserve our respect and attention, and we need to ensure they are not forgotten. We need to write more about these older restaurants, to continue to highlight their quality. Any worthy writer can find an angle concerning these older restaurants. Don't just be dazzled by the new, restaurants that might not even survive a year. On social media, people need to talk about these older, but worthy, restaurants.
If you haven't dined at Bistro 5 yet, then get there ASAP. Go for their Tuesday evening $1 oysters or their Thursday night Burger special. Check out their A la Carte Menu, for items like Smoked Scallop Agnolotti or Veal Milanese, or be adventurous and opt for the Chef's Tasting Menu, three or five courses. In addition, keep an eye out for their special events, especially seasonal ones like Heirloom Tomatoes and Truffles. Learn why Chef Vittorio Ettore is one of the most talented chefs you might not know.
Chef Vittorio Ettore, of Bistro 5, is a culinary master, creative and passionate. However, he and his restaurant don't seem to get sufficient attention from the press. On social media, they are infrequently mentioned. As I've said before, new restaurants get the lion's share of publicity from food writers, reviewers and on social media. There is often a frenzy to be one of the first to review a new restaurant, and with so many restaurants opening all the time, writers don't lack for material. However, that means they give little, if any, attention to restaurants that have been open for years. That needs to change.
I've written about this issue before, first back in 2014, and it is an issue that should be raised time and time again, to continue to bring attention to this matter, as a regular reminder to people. Many older restaurants were reviewed years ago but often haven't received an updated review in a very long time, if at all. During those years, so much can change, sometimes for the positive and sometimes for the negative. Since Bistro 5 opened, there is now a whole new generation, and many of them may never have heard of Bistro 5. Consumers shouldn't have to rely on a 10 year old review to judge a restaurant. Some of these older restaurants are worthy of a new review, to ensure people know that it remains a quality restaurant.
Last year, Patrick Maguire, of I'm Your Server Not Your Servant, posted on Facebook, offering a Challenge to "list Boston area restaurants that have stood the test of time (15 year minimum) that you genuinely love, appreciate, respect, and to state why, devoid of any selfish motive." His post received a substantial number of responses, giving love to those older, worthy restaurants which may not often receive sufficient attention from food writers. It was fascinating to see the number of restaurants which actually have stood the test of time, lasting at least 15 years. That is a huge accomplishment in the restaurant industry.
These restaurants have survived so long for a reason and they should receive additional attention from time to time, to ensure people don't forget them. Every month, a significant number of restaurants close, indicative of the toughness of the restaurant industry. Those that can survive the test of time often deserve our respect and attention, and we need to ensure they are not forgotten. We need to write more about these older restaurants, to continue to highlight their quality. Any worthy writer can find an angle concerning these older restaurants. Don't just be dazzled by the new, restaurants that might not even survive a year. On social media, people need to talk about these older, but worthy, restaurants.
If you haven't dined at Bistro 5 yet, then get there ASAP. Go for their Tuesday evening $1 oysters or their Thursday night Burger special. Check out their A la Carte Menu, for items like Smoked Scallop Agnolotti or Veal Milanese, or be adventurous and opt for the Chef's Tasting Menu, three or five courses. In addition, keep an eye out for their special events, especially seasonal ones like Heirloom Tomatoes and Truffles. Learn why Chef Vittorio Ettore is one of the most talented chefs you might not know.
Thursday, April 5, 2018
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) As part of Branch Line’s focus on staff training and education, the restaurant has created an all-staff project titled, “BYOR,” or “Build Your Own Restaurant.” Dividing the entire staff in half, each team has been tasked with designing a restaurant from scratch (name, concept, menu, lighting, etc.) and now they get to actually open their creation to the public in the Branch Line space:
On Tuesday, April 10, from 3pm-6pm, Mulberry Wine Bar opens, serving up wood-fired fare and domestic wine & beer in a communal dining format. Focusing on shareability, the menu includes Vegetable Chips & Dip Duo (sweet potato & taro chips with smoked herb hummus & spring garlic ranch), Fire-Roasted Radishes (herbed ricotta, sea salt) and a Meat & Cheese plate (Moody’s Chorizo Seco, Formaggio’s Tongue & Cheek Terrine, Rogue River Blue, XO Gouda, crostini). For those on the hungrier side, Mulberry also offers a Commander Rodman’s Burger (brie, mushroom jam, smoked garlic aioli). Playful beverage offerings, such as rosé in a can and Notch Brewery’s Zwickel, exude the restaurant’s convivial atmosphere.
On Wednesday, April 11, from 8am-11am, The Early Bird Café opens, focusing on lighthearted hospitality and local ingredients. A counter-service fast-casual café, guests have the option to either grab their food to-go or enjoy it leisurely at a table. Early Bird Café’s menu features made-to-order breakfast items and creative beverages. Food highlights include Brûléed Grapefruit, Toastie (warm house made roll filled with gruyere and ham) and a Stone & Skillet Breakfast Sandwich (scrambled eggs, cheddar, choice of bacon, house made chorizo or avocado). To drink, enjoy creative refreshments such as Sparkling Hibiscus Iced Tea, Lavender Honey Ice Coffee and Black Current White Chocolate Mocha. Misfit Juice, Capito Hot Coffee and Capita Iced Coffee round out the offerings.
2) Viale, in Central Square Cambridge, is proud to announce "Whole Lotta Love," the next 'Get Down' in an ongoing dinner party series. The event on Thursday, April 12, from 5pm-10pm, will feature dinner specials from a whole pig butchered by Ron Savenor from Savenor's Market, beers from Jack's Abby, and Led Zeppelin playlist from Murf Reeves Music. The event (open to restaurant industry and the public) will be a casual, fun night to hang out for a few drinks, snacks, and some great tunes. No advance purchase required.
"Whole Pig Get Down" Menu:
~Pork and Beans with Corn Bread, Black Strap Rum & Jack's Abby IPL
~Head Cheese
~Viale Hot Dog with Comte, Mustard & BBQ chips
~Pork Rinds with Togarashi & Yuzu Aioli
~Roast Pork and Rabe Sandwich with Aged Provolone
Reservations recommended to guarantee seating. Please call Viale for reservations: 617-576-1900.
3) As of March 26th, Airbnb Experiences –activities hosted by in-the-know locals– officially launched in Boston. The Food Lens, a curated guide to Boston’s dining scene, is proud to partner with both Airbnb and featured TFL Spot, The Hawthorne, to host a signature experience: Classic Cocktails and How to Mix ‘Em.
The two-hour, Monday-evening classes will include hands-on instruction for building three drinks, as well as an overview of each drink’s history, ingredients, tools and techniques. Guests will also enjoy light bites and leave with recipe cards enabling them to recreate the cocktails at home. Classic Cocktails and How to Mix ‘Em encourages tipplers to stir and sip their way to memories sure to last a lifetime.
Upcoming Classes:
Monday, April 9th 6-8PM
Monday, April 23rd 6-8PM
Monday, May 7th 6-8PM
Monday, May 21st 6-8PM
Monday, May 28th 6-8PM
Cost: $65
To Book: Airbnb users can book their experience by clicking here
4) On Tuesday, April 10, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with selections from Mauritson Wines, an evolving portfolio of world-class wines. Family owned and operating since 1868, the Mauritson’s homestead is situated in Sonoma County’s Dry Creek Valley and today manages hundreds of vineyards stretching across Dry Creek Valley, Alexander Valley and Rockpile Appellations.
In 1998, sixth-generation owner Clay Mauritson perfected and released the original Mauritson Dry Creek Valley Zinfandel, creating the first wine to be made under the family’s label. Destined for the wine business, Clay and his team continue to carry out his family’s traditions and heritage nearly 150 years later, producing some of the most sought out wines in the industry.
Legal Harborside will team up with the wine expert to host an exclusive four-plus-course dinner featuring a selection of Mauritson Wines. The menu will be presented as follows:
HORS D’OEUVRES
Smoked Scallop Mousse, Chive Blossoms
Oyster on the Half Shell, Key Lime Granita
Salmon Tartare, Tomato Caper Relish
Mauritson Sauvignon Blanc, Dry Creek Valley, 2016
FIRST COURSE
Pan-Seared Branzino (cherry chutney, english pea purée, wild mushroom ragout)
Charlie Clay Pinot Noir, Russian River Valley, 2015
Charlie Clay Pinot Noir, Russian River Valley, 2016
SECOND COURSE
Bluefin Tuna Steak (espresso rub, wild berry bbq sauce, braised pea greens)
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2014
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2009
MAIN COURSE
Herb-Rubbed Venison Rack (warm spring bean salad, minus-8 beet emulsion, heirloom carrots)
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2012
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2009
DESSERT
Chocolate Hazelnut Napoleon (fresh raspberries)
Rockpile “Independence,” Rockpile, 2014
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
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1) As part of Branch Line’s focus on staff training and education, the restaurant has created an all-staff project titled, “BYOR,” or “Build Your Own Restaurant.” Dividing the entire staff in half, each team has been tasked with designing a restaurant from scratch (name, concept, menu, lighting, etc.) and now they get to actually open their creation to the public in the Branch Line space:
On Tuesday, April 10, from 3pm-6pm, Mulberry Wine Bar opens, serving up wood-fired fare and domestic wine & beer in a communal dining format. Focusing on shareability, the menu includes Vegetable Chips & Dip Duo (sweet potato & taro chips with smoked herb hummus & spring garlic ranch), Fire-Roasted Radishes (herbed ricotta, sea salt) and a Meat & Cheese plate (Moody’s Chorizo Seco, Formaggio’s Tongue & Cheek Terrine, Rogue River Blue, XO Gouda, crostini). For those on the hungrier side, Mulberry also offers a Commander Rodman’s Burger (brie, mushroom jam, smoked garlic aioli). Playful beverage offerings, such as rosé in a can and Notch Brewery’s Zwickel, exude the restaurant’s convivial atmosphere.
On Wednesday, April 11, from 8am-11am, The Early Bird Café opens, focusing on lighthearted hospitality and local ingredients. A counter-service fast-casual café, guests have the option to either grab their food to-go or enjoy it leisurely at a table. Early Bird Café’s menu features made-to-order breakfast items and creative beverages. Food highlights include Brûléed Grapefruit, Toastie (warm house made roll filled with gruyere and ham) and a Stone & Skillet Breakfast Sandwich (scrambled eggs, cheddar, choice of bacon, house made chorizo or avocado). To drink, enjoy creative refreshments such as Sparkling Hibiscus Iced Tea, Lavender Honey Ice Coffee and Black Current White Chocolate Mocha. Misfit Juice, Capito Hot Coffee and Capita Iced Coffee round out the offerings.
2) Viale, in Central Square Cambridge, is proud to announce "Whole Lotta Love," the next 'Get Down' in an ongoing dinner party series. The event on Thursday, April 12, from 5pm-10pm, will feature dinner specials from a whole pig butchered by Ron Savenor from Savenor's Market, beers from Jack's Abby, and Led Zeppelin playlist from Murf Reeves Music. The event (open to restaurant industry and the public) will be a casual, fun night to hang out for a few drinks, snacks, and some great tunes. No advance purchase required.
"Whole Pig Get Down" Menu:
~Pork and Beans with Corn Bread, Black Strap Rum & Jack's Abby IPL
~Head Cheese
~Viale Hot Dog with Comte, Mustard & BBQ chips
~Pork Rinds with Togarashi & Yuzu Aioli
~Roast Pork and Rabe Sandwich with Aged Provolone
Reservations recommended to guarantee seating. Please call Viale for reservations: 617-576-1900.
3) As of March 26th, Airbnb Experiences –activities hosted by in-the-know locals– officially launched in Boston. The Food Lens, a curated guide to Boston’s dining scene, is proud to partner with both Airbnb and featured TFL Spot, The Hawthorne, to host a signature experience: Classic Cocktails and How to Mix ‘Em.
The two-hour, Monday-evening classes will include hands-on instruction for building three drinks, as well as an overview of each drink’s history, ingredients, tools and techniques. Guests will also enjoy light bites and leave with recipe cards enabling them to recreate the cocktails at home. Classic Cocktails and How to Mix ‘Em encourages tipplers to stir and sip their way to memories sure to last a lifetime.
Upcoming Classes:
Monday, April 9th 6-8PM
Monday, April 23rd 6-8PM
Monday, May 7th 6-8PM
Monday, May 21st 6-8PM
Monday, May 28th 6-8PM
Cost: $65
To Book: Airbnb users can book their experience by clicking here
4) On Tuesday, April 10, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with selections from Mauritson Wines, an evolving portfolio of world-class wines. Family owned and operating since 1868, the Mauritson’s homestead is situated in Sonoma County’s Dry Creek Valley and today manages hundreds of vineyards stretching across Dry Creek Valley, Alexander Valley and Rockpile Appellations.
In 1998, sixth-generation owner Clay Mauritson perfected and released the original Mauritson Dry Creek Valley Zinfandel, creating the first wine to be made under the family’s label. Destined for the wine business, Clay and his team continue to carry out his family’s traditions and heritage nearly 150 years later, producing some of the most sought out wines in the industry.
Legal Harborside will team up with the wine expert to host an exclusive four-plus-course dinner featuring a selection of Mauritson Wines. The menu will be presented as follows:
HORS D’OEUVRES
Smoked Scallop Mousse, Chive Blossoms
Oyster on the Half Shell, Key Lime Granita
Salmon Tartare, Tomato Caper Relish
Mauritson Sauvignon Blanc, Dry Creek Valley, 2016
FIRST COURSE
Pan-Seared Branzino (cherry chutney, english pea purée, wild mushroom ragout)
Charlie Clay Pinot Noir, Russian River Valley, 2015
Charlie Clay Pinot Noir, Russian River Valley, 2016
SECOND COURSE
Bluefin Tuna Steak (espresso rub, wild berry bbq sauce, braised pea greens)
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2014
Mauritson “Rockpile Ridge Vineyard” Zinfandel, Rockpile, 2009
MAIN COURSE
Herb-Rubbed Venison Rack (warm spring bean salad, minus-8 beet emulsion, heirloom carrots)
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2012
Mauritson “Clough” Cabernet Sauvignon, Sonoma, 2009
DESSERT
Chocolate Hazelnut Napoleon (fresh raspberries)
Rockpile “Independence,” Rockpile, 2014
COST: $125 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
Wednesday, April 4, 2018
Momi Nonmi: Onigiri to Loco Moco
If you find yourself around Inman Square, Cambridge, you have a number of excellent restaurant options, from Bisq to Puritan & Co. If you're seeking Japanese cuisine, your top choice is definitely Momi Nomni, which has been open for nearly six months. Owned by Chef Chris Chung, formerly of AKA Bistro and Uni, Momi Nonmi is intended to be a casual izakaya, with some Hawaiian accents. My initial experience here was stellar, a special omakase dinner, and I knew I had to return again to check out more of their offerings.
When I recently found myself in the neighborhood, and craving something to eat, I stopped by Momi Nonmi and sat at their small bar, for a few small plates and Sake. Momi Nomi is an excellent Sake destination, and their passionate Sake sommelier, Stephen Connolly, can help you select some excellent choices to accompany your food.
Please note that this is more of a highlight than a full review, as I was primarily there just to enjoy the cuisine. My experience continued to solidify my belief that this is a superb restaurant, well worthy of more attention. It earns my highest recommendation.
As you can see, Momi Nonmi is producing some amazing dishes, with creativity and a great melange of flavors and textures. Head there for lunch or dinner, or one of their special events. You won't be disappointed.
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