Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) After 28 years, Chef/Owner Steve DiFillippo is making his way back to his hometown with the opening of Davio’s Northern Italian Steakhouse in Lynnfield at the new Market Street Lynnfield shopping complex. Growing up in Lynnfield, DiFillippo’s passion for food began when he would rush home after long football practices to cook with his mom and learn all the DiFillippo family recipes passed down by his Italian grandmother.

“After opening Davio’s restaurants in multiple locations including Boston’s Back Bay, Chestnut Hill, Foxborough, Atlanta and Philadelphia, it is an honor to open in my own hometown. I always dreamed of opening my own restaurant in Lynnfield, this is where I grew up and is a very special homecoming for me.” – Steve DiFillippo

Under the leadership of DiFillippo, Culinary Director Rodney Murillo, Executive Chef Stephen Brown and General Manager Joe Buccieri, Davio’s Lynnfield will offer an array of daily lunch and dinner specials, while engaging guests with signature menu options, including Davio’s classics, fresh salads, handmade pastas, an a la carte section, Prime Brandt Beef and plated entrées.

The menu will include the following dishes ranging from $8 to $31: Tagliatelle Bolognese (braised veal, beef, pork, tomato sauce); Lobster Risotto (Asparagus, Fresh Herbs, Lobster Cream); Roasted Tomato Soup (goat cheese, chive crostini); Crispy Chicken Livers (port balsamic glaze, glass spinach, toasted pine nuts); Kobe Beef Meatball (San Marzano tomatoes) and Warm Spinach Salad (roasted peppers, portobello mushrooms, goat cheese, garlic, olive oil).

Pasta lovers can look forward to a selection of Farinacei (handmade pastas) such as Hand-Rolled Potato Gnocchi (organic mushrooms, basil, white truffle oil); Fettucine Carbonara (pancetta, egg, parmigiano, black pepper) and Spaghetti, Shrimp (hot chilies, white wine, lemon, olive oil) all prepared in house using the “La Monferrina” pasta machine imported from Italy. This new Technology allows for the production of delicious dry pasta in various shapes and sizes, all out of one machine.

While dining at the bar, Chef Stephen Brown has carefully crafted a selection of artisan, handmade pizzas. Priced from $12 to $16 and comprised of classic pizzas such as San Marzano Tomato (fresh mozzarella, basil); Prosciutto (fig jam, arugula, caramelized onions, shaved parmigiano) and Pepperoni. All of the handmade pizzas are cooked in the all-new wood stone oven. This oven heats up to 800 degrees Fahrenheit, cooking the pizza evenly from the bottom and top simultaneously for a crisp and bubbly crust.

Davio’s Lynnfield’s beverage menu includes a vast selection of spirits, premium alcohol and refreshing mixers, in addition to an array of signature cocktails such as the Pompelmo (Absolut Ruby Red, St. Germain, Grapefruit Juice); Davio’s Inferno (Stoli Hot, Fresh Lime Juice, Splash of Red Pepper Flake-Infused Simple Syrup) and Melagrano (Reyka, Pama, Fresh Lime Juice, Cranberry Juice, Splash of Rhubarb Bitters) priced at $11. Offering nearly 250 labels, the varied wine collection is comprised of red, white and sparkling wines from Italy, France and the United States, 20 of which are available by the glass ranging in price from $9 to $16. Paying special attention to its Italian heritage, Davio’s Lynnfield has placed particular emphasis on sourcing from Italy’s Tuscany and Piedmont regions. Taking serious wine connoisseurs into account, a special reserve selection featuring over 20 red and white wines by the bottle are also available.

2) Every Monday night from September 2, the bar at Tavolo will become an enoteca whose theme is Cheap Flights to Italy.  Eclectic bottles of regional Italian wines -- drawn from the identical 20 regions of Italy that are explored each week at Tavolo'’s popular Regional Pasta Tour -- will be featured in combination with three small plates of matching food. Each week, a stamp will be made in the diner’s personal Wine Passport, stored at the restaurant. Cheap Flights to Italy with small plates, hosted by Tavolo sommelier Monica Bolduc, cost $25 per person.

3) Executive Chef Eric Gburski is adding signature southern comfort dishes to the existing “Burger Joint” lunchtime menu at Estelle’s Southern Cuisine in the South End. In addition to the five burger options and four gourmet salads, Chef Grburksi will offer a taste of the south with Po Boy’s and an array of authentic southern plates.

For starters, there are five options: Buttermilk Fried House Pickles ($5.25); Spicy Smoked Chicken Liver Deviled Eggs ($3.95); Tasso Ham Hushpuppies (orange-chile honey & parsley butter - $5.95); Buttermilk Fried Chicken Thigh (watermelon-radish salad & BBQ sauce -$6.95); and, Traditional Sausage & Smoked Chicken Gumbo ($8.95).

Chef Gburski’s Po Boy’s are served with house-cut fries and a variety of sauces and will be as follows: Estelle’s Monte Cristo (smoked turkey, tasso ham, gruyere cheese & red onion jam - $11.95); Slow Roasted Brisket & Smoked Provolone (pickled hot pepper relish & roasted garlic aioli - $10.95); and, Fried Gulf White Shrimp (green tomato – corn chow chow & remoulade slaw - $12.95).

Savory southern entrees include: Buttermilk Fried Chicken Platter (sausage gravy, 2 cheese mac n’ cheese & seared greens - $17.95); and, Cajun Cornmeal Crusted Catfish (pecan-parsley relish, red beans n’ rice & garlic seared greens -$19.95).

Estelle’s is open for lunch service Monday through Saturday from 11:30am to 5:00pm.

4) On Wednesday, September 11, at 6:30pm, Ristorante Olivio, located in Arlington, will host a four- course Italian wine dinner in conjunction with North of Boston Wine Week. The all-inclusive meal ($49 per person + tax and gratuity) consists of four courses with specially paired wines.  

MENU:
Antipasto
Carpaccio di Vitello (Charred veal tenderloin carpaccio, shaved parmigiano reggiano, capers, zest of lemon and celery, drizzled lemon with juice and white truffle oil)
Wine: Alfredo & Luca Roagna Dolcetto d’Alba (Piedmont)

Primi
(Choice of One)
Tortellini (Homemade sweet corn tortellini, with lobster meat, shaved zucchini, roasted cherries tomatoes, lobster and fresh herb broth)
Wine: Villa Matilde Falerno del Massico Bianco (Campania)
or
Agnolotti (Homemade beef short rib Agnolotti, with fried zucchini, brown butter, shaved parmigiano and toasted bread crumbs)
Wine: Ascheri Barbera d’Alba (Piedmont)

Secondi
(Choice of One)
Filetto di Manzo (Filet Mignon, potato mash, crispy pancetta, braised rainbow chard, and Valpolicella reduction)
Wine: Tommasi Ripasso Valpolicella Classico Superiore (Veneto)
or
Spigola con Salmoriglio (Sea Bass, with extra virgin olive oil, garlic, parsley, fresh oregano and lemon, artichokes and zucchini)
Wine: Panizzi Vernaccia di San Gimignano (Tuscany)

Dolce
Sicilian Cake (Rum cake, ricotta, chocolate, peaches, strawberries, whipped cream & pistachios)
Wine: Le Serra Moscato D’asti

Reservations recommended by calling (781) 648-2300.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  51 Lincoln Owner Jeff Fournier and Chef de Cuisine Nate Gibson present Raw August, a month-long celebration of internationally influenced raw cuisine, featuring vegetables from 51 Lincoln’s own rooftop garden and proteins in their purest form.

During the month of August, Jeff Fournier and Nate Gibson will prepare dishes that are globally influenced, yet locally sourced. These carefully prepared dishes will not only delight your palate, but also provide you with a love of proteins in their natural state. Served with complimentary wine pairings, these dishes provide the perfect finishing touch to summer. Below are sample menu items for Raw August:

Wagu Steak Tartare with Red Onion, Capers, Truffle Dijon Dressing
Onset Oysters on the Halfshell, Pickled Ramp Mignonette, Peach Gastrique, Fresno Chili, Chervil
Colorado Lamb Kibbe, White Onion, Parsley, Kalamata Olive Vinaigrette, Naan Bread
Scallop and Mango Poke, Poi and Taro Root Chips, Radish Slaw
Cold Smoked Sail Island Salmon Tartare, House Baked Fennel Bread, Soft Boiled Farm Egg, Fennel Fronds, Pickled Mustard Seed Vinaigrette
Duo of Tartares: Yellow Fin Tuna & Fresh Blueberries, Red Onion, Lemon, Cilantro, Blueberry Aioli
Rhode Island Fluke Ceviche, Jalapeño, Lime, Cilantro, Pineapple, Avocado Espuma
Faroe Island Salmon Carpaccio, Crispy Green Bean Frites, Brandy Cream sauce

When: August 1-31 (Tuesdays through Saturdays, starting at 5:00pm)

2) From Sunday, September 8 to Sunday, September 15, restaurants and wine shops located north of Boston will join together to hold the third annual North of Boston Wine Week (NOBOWW). Sponsored by Merrimack Valley Magazine, in conjunction with NECN’s “TV Diner,” M.S. Walker, Horizon Beverage Company and Cape Ann Foodie Tours, North of Boston Wine Week will celebrate the towns north of Boston as a premier destination for fine wine and food. Throughout the week, the area’s finest businesses will highlight their wine selections with various events and great deals including everything from specially crafted wine tastings, wine dinners, wine flights, pairings, special events and more. For the complete calendar listing of events visit www.NorthOfBostonWineWeek.com.

North of Boston Wine Week will kick-off with a complimentary inaugural event at the Wine ConneXtion, located in North Andover, on Saturday, September 7, from 1pm-5pm, during an exclusive, free wine tasting event featuring cuisine from several participating venue’s chefs.

Buy local, drink global and join North of Boston as a vibrant food and wine community and support local businesses including: 50 Warren Restaurant, 62 Restaurant & Wine Bar, Adriatic Restaurant and Bar, Alchemy Bistro, Andiamo Restaurant + Bar, Angelina’s Italian Restaurant and Pizzeria, Blue Stove at Nordstrom, Burton’s Grill, Busa Wine & Spirits, Café Escadrille, Centro, China Blossom, Emerson By The Sea, Evviva Cucina, The Grapevine, Hanover Street Chophouse, Joseph's Trattoria, Laurie's 9:09 Gastro-Diner, Luna Rossa Ristorante, Michael's Harborside, Nathanial's at the Hawthorne Hotel, On The Bone, Oregano Pizzeria, Orzo Trattoria, Phat Cat Bistro, Ristorante Olivio, Salvatore's Restaurants, Smolak Farms, Stonehedge Inn & Spa, Ten Center Street, Tryst Restaurant, Tuscan Kitchen, Tuscan Market, Waterside Grille, and the Wine ConneXtion.

3) Executive Chef/Owner Paul Turano of Tryst Restaurant in Arlington, MA (and the soon to open “Cook” restaurant in Newton), has been nominated by Governor Deval Patrick to represent the state of Massachusetts at the Great American Seafood Cook-Off in New Orleans, Louisiana on August 3. The Great American Seafood Cook-Off is one of the nation’s most prestigious seafood competitions showcasing domestic, sustainable seafood featuring acclaimed chefs from across the country. Chefs are asked to create unique dishes and flavor combinations with domestic seafood that is native to their home states and representative of their region. Hosted in New Orleans, Louisiana, one of the most renowned cities for all things gourmet, the event is sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board.

“It’s such an honor to represent Massachusetts in this competition,” said Chef Paul Turano. This will be the first time Massachusetts is represented at the Great American Seafood Cook-Off. The Great American Seafood Cook-Off takes place at the Morial Convention Center in New Orleans, in Hall J, alongside the Louisiana Restaurant Association Food Service Expo on August 3.

4) On Sunday, July 28, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.

Founded in Somerville, MA, in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist- perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not. Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. For the past 30 years, Tower’s recipe has sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.

Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, $34 prix fixe dinner ($14 for optional cocktail pairing) by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat. Reservations are required and can be made by calling Tryst at 781-641-2227.

And here is a special Recipe from Chef Turano for Root Beer Braised Short Ribs

Ingredients:
3 lbs Boneless Beef Short Ribs (about 1 1/2" thick with good marbling)
1 ea yellow onion, rough chopped
1 ea carrot, rough chopped
2 ea celery stalks, rough chopped
3 ea garlic cloves, rough chopped
3 Tbls tomato paste
4 ea fresh thyme sprigs
1 ea bay leaf
½ bottle dark beer
½ bottle Tower Root Beer
3 cups chicken stock
3 Tbls balsamic vinegar
flour, as needed
salt and pepper
canola oil, as needed

Directions:
Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat. Serves 4-6 people.

5) On July 31-August 25, Rosa Mexicano will launch their annual Ice Cream Festival, featuring a dedicated menu of sweet and salty ice cream flavors, Paleta popsicles, dessert guacamole, ice cream-stuffed churros and more.

Part of their ongoing Flavors of Mexico series, the beloved festival will introduce specials including but not limited to:
· Guacamole de Postre: a decadent sundae of sweet avocado ice cream "guacamole," prepared tableside with fresh raspberries, white chocolate shavings & coconut crunch; served with piloncillo chocolate sauce and cinnamon sugar Buñuelos
· "Paleta" Popsicles: in flavors such as Guava, Chile & Huckleberry; and Papaya & Passionfruit
· Ice Cream Stuffed Churros: a twist on the traditional "deep fried ice cream," three churro fritters filled with various ice cream flavors such as malted coffee and plantain & peanut butter; served with chocolate fudge ganache
· Ice Cream Cones: highlights include Plantain & Peanut Butter; Strawberry Rose; Sweet Cream, Mexican Chocolate & Cajeta Swirl; and Mexican Sour Gherkin & Jalapeño Sorbet

6) Bringing a taste of the North End to the Greenway, Carla and Christine Pallotta have now opened the doors to the relocated NEBO at 520 Atlantic Avenue. The new 180-seat restaurant, with a 65-seat patio on the edge of the Greenway with 180-degree views of the Financial District, is now open for dinner service, and will add lunch in the next few weeks, followed by a takeout program specializing in Italian sandwiches, baked goods, and pastries.

“After eight years at the original NEBO, our hearts – and our parking spaces – will always be in the North End,” say sisters, chefs, and co-owners Carla and Christine Pallotta. “Though we’re not technically located in the neighborhood any more, we’re still close enough to do our morning shopping. Instead of ‘North End Boston,’ NEBO now means ‘North End brought over’ to the Greenway.”

In addition to the pizzas, handmade pastas, and antipasti for which NEBO is famous for, the new NEBO menu will offer even more traditional Italian dishes that the original, smaller NEBO kitchen wasn’t equipped to execute. These new dishes include about 10 new pizzas and summer entrees that focus on seafood and vegetables such as Branzino, Squid Ink Pasta with Salt Cod Confit, and Cioppino with Lobster, Shrimp, Calamari, Mussels and Smelts in a Spicy Tomato Brodo with Crostini.

NEBO has floor-to-ceiling windows on two sides of the building, a vaulted brick ceiling, and an open layout that includes: a 60-person bar area with two communal tables, an Italian marble bar, and 12-seat drink rail; a 120-person dining room with banquettes, coffee-stained rift oak tables, and chocolate brown Herman Miller bucket chairs interspersed with refinished Thonet chairs from the old NEBO; and a semi-private dining room with an Italian alabaster chandelier. The state-of-the-art open kitchen with adjoining gelato and sandwich bar is the “dream kitchen” Christine imagined eight years ago when she crafted the business plan for NEBO’s original North End location. During the warmer months, NEBO’s outdoor patio on the edge of the Greenway includes custom furniture designed to match the original cast iron work of Atlantic Wharf, nutmeg umbrellas, and Winston Flowers arrangements.

NEBO is now open for dinner Monday through Saturday beginning at 5:00 PM. Lunch service begins late July; takeout by September. NEBO is closed on Sundays.

I am a huge fan of NEBO so I am very excited to check out their new location, and I think it is great that they will soon be open for lunch too. This is definitely a restaurant I strongly encourage my readers to check out.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Owner & Chef Brian Poe is getting ready to flip for National Burger Month in May at The Tip Tap Room in Beacon Hill. Each week, Chef Poe will feature a different 8 oz. game-meat burger that takes a walk on the wild side: Elk Burger; Yak Burger; Antelope Burger; and, Buffalo Burger. Each reimagined American classic comes served with French fries and is dressed with toppings and condiments.

These specialty burgers will join Poe’s trio of signature burgers ($12.95 each), which are available at lunch and dinner: Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing); Lamb Burger (lettuce, tomato, tzatziki, lamb glace); and, Turkey Burger (lettuce, tomato, cranberry fennel slaw, turkey gravy). Customize any burger to your palate with an assortment of add-on accompaniments including: sautéed mushrooms; bacon; sautéed onions; Swiss; cheddar; American; and, beer cheese sauce.

Cost: Wild game specialty burgers: $14 each
         Signature burgers: $12.95

2) Spice things up on Sunday, May 5 at Tryst. In celebration of Cinco de Mayo, Tryst is offering guests a free shrimp taco with the purchase of a “Tryst-a-rita,” Tryst’s house margarita. From 4:30pm-9pm, guests will receive one of Executive Chef Paul Turano’s famed shrimp tacos when they order a margarita ($10) in the bar & lounge area or dining room. No food or cocktail substitutions. Limited to one shrimp taco per cocktail order. Limited to one per guest.

3) Join the team at Island Creek Oyster Bar as they welcome winemaker Christian Moreau of the Domaine Christian Moreau Pére & Fils for a dinner celebrating Chablis and its perfect pairing – seafood! Christian brings his portfolio of Chablis wines ranging from unadulterated AC (Appellation d'Origine Contrôlee) through Premier and Grand Cru holdings to Island Creek Oyster Bar on Tuesday, May 14, at 6:30pm.

The terroir of Chablis is the perfect match for ICOB’s sea-to-table fare. The soils in the Chablis region of France contain fossilized oysters shells giving the wine notes of mineral and salt from old sea beds – an oyster bar’s dream. ICOB is meticulous about the fishermen from which they source their seafood and farmers that grow their wines so the Moreau family’s tradition of carefully harvesting and sorting grapes by hand for optimal quality is an ideal match for not just the restaurant’s menu, but also its ethos.

Cost: $115 per person includes a four-course prix fixe menu (raw bar, appetizer, entrée, dessert) and paired wines, exclusive of gratuity & tax.
For Reservations, please call 617-532-5300.

4) Owner Brian Poe and Executive Chef Eric Gburski are burger guys, so much so that they launched Estelle’s Burger Joint in April, made up of a quintet of gourmet burgers that are offered six days a week until 5pm.

To rightfully honor National Burger Month in May, the duo will be grilling up an exclusive beauty of a special available by night: Big Beauty Burger (wicked hot aioli, cheddar cheese, Estelle’s B n’ B pickles - $12.95). For one month only, The Big Beauty Burger will join the ranks with Estelle’s signature creations that each come served with house-cut fries and a variety of sauces: Estelle’s House Burger (100% beef burger with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $7.95); Double Trouble (double 100% beef burgers, double American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $12.95); Cajun Turkey Burger (spiced turkey with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $9.95); Crispy Catfish Burger (pan fried, breaded and spiced catfish with lettuce, tomato, onion, Estelle’s B n’ B pickles, potato roll - $10.95); and, Vegan Burger (black eyed pea and corn burger with lettuce, tomato, onion, Estelle’s B n’ B pickles - $8.95).

5) Lee Napoli, owner of Chocolee Chocolates, is a skilled Pastry Chef and is now realizing her dream of bringing top quality baked goods to the masses with the opening later this month of a new bakery, Bread + Butter. This will be an artisan bakery-cafe designed to showcase her library of sweet and savory recipes, developed during her years at Boston restaurants like Maison Robert, Anago, Metro, and Sandrine’s.

It will feature Napoli'’s éclairs, croissants and napoleons; as well as other essential urban fare like sandwiches on fresh baked bread, unique entrees, exceptional coffee, crisp salads, and of course, hand-dipped chocolates from Chocolee Chocolates. It will be a 2,500 sq ft café and bakery located at the corner of Cross and Salem streets, where the North End meets the Rose Kennedy Greenway. Passers-by can watch Lee Napoli at work daily through a large window that connects the kitchen to the street.

I am a huge fan of Chocolee Chocolates and I have enjoyed Lee's eclairs, beignets and more. This new cafe/bakery is exciting and I look forward to checking it out once it opens this month.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) The Taste of the North End is turning 20 this year. The Taste of the North End was founded by Donato and Nancy Frattaroli in 1993 as a benefit for Casa Monte Cassino. The Frattarolis became aware of Casa Monte Cassino when a family from Italy came into their North End restaurant. The family was staying at the CMC while their four daughters received medical attention at Boston's Children's Hospital Boston. The Frattarolis were touched by their story and inspired by the mission of the Casa; to provide a place to stay for impoverished families from around the world while their children receive serious medical attention in Boston. Over the next few weeks, as the Frattarolis developed the idea for the Taste of the North End to raise funds to help Casa Monte Cassino provide its invaluable services.

The Frattarolis, with the support of the North End restaurant community, held the First Annual Taste of the North End in the basement of St. John's School. That first year, guests were able to try dishes from fifteen North End eateries. The success of the event has been incredible. What started in St. John's moved to the local Coast Guard Base, the New England Aquarium, and finally to the DCR's Steriti Rink on Commercial Street. The Taste of the North End currently features over 30 restaurants, bakeries and distributors. Since its inception, the Taste of the North End has raised over $500,000 for Casa Monte Cassino and other local North End charities.

This year, guests can sample from more than 35 popular North End eateries showcasing a wide array of delectable appetizers, cheeses, entrees and desserts, and sip on refreshing libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more.

All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community; last year over $100,000 was raised. This is the fourth year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.

This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies for the 16th year is KISS-108 and NECN personality Billy Costa. This ceremony will also honor Matt Conti, a local North End Community Journalist for his charitable work with North End organizations and North End restaurant owner, Barbara Summa of La Summa Restaurant.

This year’s participating restaurants include: Al Dente, Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Ducali, Filippo, Fiore, Gennaro’s 5 North Square, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune, Pagliuca, Paul W. Marks, Pellino, Perkins, Piantedosi Baking, Quattro, Taranta, Terra Mia, Tresca, and Vito’s Tavern.

The event will be held on Friday, May 10, from 6pm-11pm, at the DCR Steriti Memorial Ice Rink,                                  561 Commercial Street, Boston.

Tickets are $79 and can be purchased in advance at totne.brownpapertickets.com or by calling 617-643-8105. Tickets are $99 after April 26th.

2) Boston Bakes for Breast Cancer is celebrating their 14th year of success in the city. This year, from May 6-12, some of the area’s premiere restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100% of the proceeds from sales will go directly to the Boston Bakes for Breast Cancer organization.

This year, top area restaurants have kindly pledged to donate all of their selected dessert’s proceeds to join in the battle against breast cancer including:

Avila Modern Mediterranean and Davio’s Northern Italian Steakhouse’s Warm Chocolate Cake ($9)
BOKX 109 American Prime’s Local Strawberry, Tarragon & Balsamic Shortcake (basil, peach gelato, rhubarb lattice - $10)
Haru’s Banana Spring Rolls (chocolate dipping sauce - $9)
Legal Harborside’s Savarin Aux Fruit (yeast cake soaked in passion fruit and Bärenjäger with whipped cream, fresh fruit - $7.95 on the second level)
The Tip Tap Room’s Blackberry & White Chocolate Bread Pudding (caramel and brioche - $6.95)
The Varano Group’s Fresh Berry Chocolate Tart ($9 at Strega Waterfront, Strega North End and Nico).

3) On Monday, April 15, at 6:30pm, Tryst Restaurant located in Arlington and Berman’s Wine & Spirits, located in Lexington combine forces to host a four course, prix fixe wine dinner in celebration of international winemaker and the evening’s special guest, Guillaume Gonnet, the co-owner of Font de Michelle located in the Rhone Valley of France.

Font de Michelle has been run by the Gonnet family for over three generations, and offers some of the fairest prices throughout Chateauneuf du Pape sector. Quoting Robert Parker of The Wine Advocate, "One of the top estates in the eastern sector of Chateauneuf du Pape, with cellars located adjacent to Vieux Telegraphe, Font de Michelle has been impeccably run by the Gonnet brothers for a number of years. Moreover, they have kept their egos in check, offering some of the fairest pricing of the appellation."

Hosted at Tryst, guests will indulge in Chef Turano’s four course menu:

P.E.I Mussels (Coconut & red curry)
(2011 Cotes du Rhone Blanc “La Julia”)
Comte & Caramelized Onion Tart (Field greens & lardon’s)
(Cotes du Rhone Rouge “Font du Vent”)
Slow Braised American Lamb (Spring dug parsnip & roasted vegetables)
(2010 Chateauneuf du Pape “Font de Michelle”)
Almond Financier (Orange anglaise & rhubarb)
(Muscat Beaume de Vinise-La Pigeade)

Cost: $75 per person (tax & gratuity not included)
Reservations are required by calling Tryst at 781-641-2227

4) Mâitre d' hotel and Fromager Louis Risoli teams up with Sommelier Erich Schliebe to bring an exquisite Cheese & Champagne sampling to this month’s Salon Session at L’Espalier. On Thursday, April 11, at 6pm, Risoli and Schliebe present an entertaining evening for an intimate and interactive sampling. For $55 per person, guests can indulge in a selection from L’Espalier’s award-winning cheese cart paired with fine champagne. Hosted in L’Espalier’s striking salon overlooking Boylston Street, guests can toast to great cuisine, conversation, and a one of a kind view of the city.

For more information or reservations, please call (617) 262-3023

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Tuesday nights are now “Arlington Fried Chicken Night” at Tryst Restaurant in Arlington. This off menu special is available only on Tuesdays from 5pm-10pm and is focused on takeout. Guests will get 2 pieces of fried chicken marinated in buttermilk, double dredged and double-fried to a perfect golden crisp, along with a side of house-made whipped mashed potatoes with pan gravy, fresh coleslaw and a warm from-scratch buttermilk biscuit for $20.

The best part, $3 of each order sold will go directly to various Arlington based nonprofits including the Arlington Center for the Arts, Arlington Boys and Girls Club, and the Arlington Education Foundation.

Diners can call ahead and pick up this packaged meal which is available for take-out or dine-in on Tuesday nights only. Each AFC box is $20 (feeds one person) and can be ordered by calling the restaurant at (781) 641-2227.

Fried Chicken Recipe:
One all natural chicken, approximately four pounds. (Serves: 8)

Dry Rub:
1 Tablespoon smoked paprika
½ Tablespoon garlic powder
2 Tablespoon salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
1 teaspoon dry mustard
¼ teaspoon cayenne

One day in advance:
Cut chicken into ten pieces, removing the back bone and wing tips.
Combine all of the ingredients for the dry rub and massage into the chicken parts. Refrigerate overnight.

Day of:
Vegetable oil for frying
2 cups buttermilk
4 cups all-purpose flour

Preheat oil to 350˚.
Remove chicken from the refrigerator, do not rinse. Double batter in the buttermilk and flour (buttermilk, flour, buttermilk, flour).
Fry in batches, approximately 8 minutes
Drain on paper towels and season with salt and pepper.

2) Proprietor/General Manager Chris Campbell & Executive Chef/Partner Scott Hebert announced Sue Drabkin has taken the helm as Pastry Chef at Troquet. Drabkin was most recently the Executive Pastry Chef at RIS in Washington, D.C.’s West End.

Campbell said of Drabkin’s work, “Sue's mature dessert approach pairs well with our in-house wine approach: Providing uncompromising quality with sophistication & elegance.”

A graduate of the Culinary Institute of America in St. Helena, CA, Drabkin has since worked in some other New England kitchens including Rhode Island’s Stone House at Pietra Restaurant in Little Compton, & more recently at Harvest Restaurant in Cambridge, MA. During her two-year tenure at Harvest, she created seasonal menus from local produce available in Boston.

Drabkin said, “I am trained in the nuances of pastry, but what I think our guests will taste in my work is much more than technique & fresh ingredients. I have a lifelong affection for art & antiques – I design my own jewelry, too. My desserts embrace creativity & passion, & are very personal to me.”

Drabkin’s inaugural menu includes:
Pineapple Macaroon Napoleon with crème fraîche, roasted & fresh pineapple, mango sorbet, & toasted macadamia nuts
Lemon Meringue Tartlet with Amarena cherries, torched meringue, pistachio & sour cream lemon sorbet
Crème Brûlée Gâteau with orange chiffon, feuille de brick, brown sugar ice cream, blood orange sauce, & pomegranate
Valhrona Chocolate Soufflé with espresso crème anglaise, & cinnamon truffle ice cream
Lime-Ginger Parfait with gingersnap, cassis, lime gel, & lemon ginger sauce
Caramèlia Mousse Bombe with hazelnut crumble, bittersweet chocolate sorbet, & passion fruit coulis

3) Chef & Owner Anthony Caturano is helping everyone gear up for Marathon Monday by offering an array of carb-laced specials on Marathon Sunday, from 5:30pm-10pm, at Prezza in the North End. Chef Caturano will dish out a trio of handmade pasta options that will allow runners and spectators the opportunity to deliciously fuel up the night before going the distance…be it physically or mentally: Orecchiette (broccoli rabe, sausage, Taleggio cheese); Linguini (shrimp, spring garlic, fava beans, white wine); or, Bucatini all’ Amatriciana. Chef Caturano’s Marathon Sunday specials are available as individual entrees for $18 or for an unlimited portion of one for the apt price of $26.2(0) per person.

For one night only, this trio of specials will join Caturano’s staple handmade seasonal pasta offerings, available in both appetizer and entrée portions, including: Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk tossed with butter and sage - $12); Lobster Fra Diavlo (tagliatelle, roasted tomato, fennel, lobster meat - $18: appetizer; $25: entree); Pea Raviolini (Jones ham, English peas, mint, mascarpone, pecorino cheese - $15: appetizer; $30: entree); Walnut Ravioli (rabbit, fava beans, sage, butter, parmigiano cheese - $15: appetizer; $30: entree); and, Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15: appetizer; $30: entree).

For reservations, please call 617-227-1577

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) For Valentine's Day, consider Tavolo where Chef Nuno Alves will be have a special ala carte Valentine's Day menu from Thursday, February 14 through Sunday, February 17. .

In addition, they are offering a Couples Cooking Class on Saturday, February 16 at 12pm. Come to Tavolo, strap on an apron, and learn together how to make beet (think pink) raviolis, roast rack of lamb, and seasonal sides. All this togetherness, plus a post-class luncheon with wine, is $120 per couple. Call to reserve your space at 617-822-1918.

Also on Saturday, February 16, at 6pm, there will be Live Acoustic Guitar from their own Ryan Beke. Ryan is a local musician who attended Berklee, teaches several instruments to kids, records, and brings a funky energy. Beke has become a regular at the infamous Wally's in Boston, but you can skip the crowds and see him here, and you never know who he'll bring along to jam with.

2) For Valentine's Day, Thursday, February 14, the four restaurants of the Grafton Group, including PARK, Russell House Tavern, Temple Bar and Grafton Street, will have special menus.

PARK
Valentine’s Day Dining à la Carte

First Course
Chilled Crab & Melon Salad (Avocado, Roasted Lime Vinaigrette)
French Onion Soup (Bone Marrow Toast) Seared Foie Gras (Armagnac-Soaked Prunes, Brioche)
Entrée
Seared Scallops (Truffled Cauliflower Purée, Crispy Kale)
Grilled 12-oz. Ribeye (Potato Gratin, Roasted Asparagus, Red Wine Sauce)
Dessert
Red Velvet Cupcake (Mascarpone Frosting)

Russell House Tavern
Three-Course Prix Fixe
$59 per person ($10 discount for reservations before 6:30 PM)
$18 per person optional beer or wine pairing

First Course
Potato & Pernod Soup (Smoked Moosabec Mussels, Watercress)
Parsley & Ricotta Cavatelli (Braised Goat, Raisins, Pine Nuts, Mint)
60-Degree Egg (Parsnip Honey, House-Smoked & Cured Speck, Arugula)
Smoked Duck Rillettes (Fernet, Cherries, Toast)
Entrée
Roasted Half-Pheasant (Toasted Sunflower Butter, Wild Mushroom Pancake, Pea Greens)
Salt Cod & Roasted Tomato Stew (Crispy Oysters, Sea Urchin Rouille)
Moscato & Fennel-Braised Veal Shank (Anson Mills Polenta, Black Fig Gravy)
Crispy Cider-Glazed Heritage Pork Belly (Apple, Celery Root & Guanciale Hash, Soft-Poached Egg, Vinegar Greens)
Dessert
Chocolate Strawberry “Snowball” (Chocolate Truffle Cake, Strawberry Mousse, Coconut, Marshmallow)
Olive Oil Cake (Lemon Gelato, Pine Nut Cookie, Mint Simple Syrup)
The New England Cheese Board (Three Local Cheeses, Traditional Accompaniments (add $9)

Temple Bar
Three-Course Prix Fixe
$49 per person ($10 discount for reservations before 6:30 PM)
$18 per person optional beer or wine pairing

First Course
Thai Coconut-Lemongrass Soup (Poached Shrimp, Thai Basil, Frizzled Leeks)
Panko-Crusted Scallop Cakes (Beluga Lentils, Candied Bacon Jam, Crispy Beet Root)
Foie Gras Terrine (Kumquat Marmalade, Fennel Pollen, Pickled Mustard Seeds, Brioche)
Teriyaki-Braised Short Rib (Green Tea Rice, Pickled Veggies)
Entrée
Warm Eggplant Casserole (Fennel-Parmesan Gratin, Wild Mushroom “Meatballs,” Cured Black Olives, Capers, Grilled Baguette)
Rosemary Honey-Glazed Rohan Duck Breast (Sweet Potato Pavé, Broccoli Rabe, Black Mission Fig Jus)
Pan-Seared Mahi-Mahi (Israeli Couscous, Sliced Almonds, Grapes, Cilantro, Pineapple Curry Sauce, Crispy Plantains)
Grilled Ribeye Steak (Creamed Spinach, Truffled Duchess Potato, Gorgonzola Butter, Bordelaise)
Dessert
Chocolate & Peanut Butter Mousse Cake (Dark Chocolate Ganache, Caramelized Banana)
Passion Fruit & Strawberry Napoleon (Filo Dough, Coconut Mochi, Ginger Caramel)

Grafton Street
Valentine’s Day Dining à la Carte. Suggested wine pairings available

First Course 
Chestnut Rangoon (Oxtail Marmalade, Young Celery Leaves, Pine Nuts, Truffle Oil)
Parmigiano Reggiano Tartlet (Tuscan Kale Salad, Toasted Almonds, Plump Golden Raisins)
Entrée
Pan-Seared Atlantic Halibut (Red Curry Sweet Potato Purée, Radish, Edamame, Tarragon, Green Apple)
Grilled Brandt Farms Ribeye (Aligot Potatoes, Rapini, Smoked Bone Marrow Butter, Bordelaise)
Dessert
Dark Chocolate Decadence Cake (Brandied Amarena Cherries, Vanilla Bean Ice Cream)

3) Lucia Ristorante & Bar has teamed up with United Liquors, a Massachusetts-based distributor focusing on wine and spirits, to present a four course wine dinner. Guest speakers from the beverage industry will kick off the evening, introducing each course which will be paired with Italian wines from Zyme, a wine company founded by Celestino Gasperi, son-in-law of Giuseppe Quinterelli, one of Valpolicella’s most legendary winemakers.

The four course menu with wine pairings is as follows:

FIRST COURSE
Antipasto / Salmon Carpaccio
2011 Zyme “il Bianco from black to white
SECOND COURSE
Parpardelle with Wild Mushrooms, black truffles
2008 Valpolicella Classico Superiore
THIRD COURSE
Braised Leg of Lamb
2007 Zyme 60/20/20 grape varietal Cabernet, Merlot, and Cabfranc
FOURTH COURSE
Parmesan Reggiano
2004 Zyme Amarone

When: Monday, January 28, 6 p.m.
Cost: Tickets are $50 per person.
For reservations and more information, please call 617-367-2353.

4) Chef Paul Turano, chef/owner of Tryst restaurant in Arlington, has taken it upon himself to bring authenticity to his special prix fixe Mardi Gras dinner being held on Tuesday, February 12, from 5pm-10pm. Served in addition to Tryst’s regular menu, Mardi Gras diners can look forward to experiencing a three-course prix fixe menu available for $38 per person (tax and gratuity not included).

The menu will feature items such as oysters with chorizo mignonette, crawfish and chicken etouffee and Southern comfort bread pudding with pecans, apples & vanilla bean ice cream. Guests will also be able to enjoy authentic cocktails and Hurricanes galore.

Reservations are strongly recommended and can be made by calling 781-641-2227.

5) On Saturday, February 9, from 12pm-5pm, check out the Wine ConneXtion’s fourth annual “Battle of the Big Cabs,” a complimentary in-store wine tasting featuring high-end, luxury wines that are rarely uncorked. The Wine ConneXtion, located in North Andover, will be bringing out the big guns and opening some of the world's most distinct and exclusive Cabernets names such as Silver Oaks and Faust. Guests will have the opportunity to sip and swirl the featured wines before voting on their favorite Cab while munching on complimentary cuisine from Sultan Mediterranean Cafe located in North Andover.

Regardless of the winner, all of the featured wines will be available to purchase for a special price throughout the day. Walk-ins welcome all day. Free to the public. *Please note: Must be 21 or older.

6) “Laissez les bons temps rouler!" is a Cajun expression meaning "Let the good times roll!" and it strongly conveys the joie de vivre ("joy of living") attitude of The Beehive’s 6th Annual Mardi Gras celebration on Tuesday, February 12. The South End hot spot has spared no expense in making this year’s festivities as authentic as possible. Diners and party goers alike can look forward to the traditional jazz style of BT New Orleans 2nd Line Brass Band which will keep the crowd singing and swinging all night long.

Further indulge with Chef Rebecca Newell's Cajun inspired à la carte specials featuring authentic NOLA-style dishes. Finish off your meal with a big old Hurricane, put on your complimentary Mardi Gras beads, and you’ll be ready to hit the dance floor.

Come for dinner, come for the music and cocktails…come to see what “New Orleans Style” is all about. There is no cover charge for this event. Regular menu served in addition to all special items. Reservations recommended so please call 617-423-0069.

7) Special for Mardi Gras, Darryl’s Corner Bar & Kitchen will be welcoming New Orleans’ own jazz musician, Henri Smith, this Fat Tuesday. Henri Smith made his mark on the music industry in New Orleans, the birthplace of jazz, where he polished his talent for many years. As a radio personality for New Orleans’ premier jazz station for 14 years, Smith was a household name even before he began thrilling audiences with his jazz, blues, creole, and Cajun flavored music. Finding himself in Boston after the tragedy of Hurricane Katrina, Smith has established his groove in New England. Engaging audiences all over the area, he has become the go-to for traditional jazz entertainment.

Darryl’s Corner Bar & Kitchen's menu for Fat Tuesday/Mardi Gras will transport guests straight to Canal Street. Full of authentic New Orleans cuisine, dinner choices include: gumbo with okra; fried catfish strips; Jambalaya with shrimp, sausage, chicken, mussels, and rice; and more.

The special New Orleans themed cocktails are the other piece of the equation, equaling a “big fat” time. Specials include: DCBK Hurricane – Darryl’s take on the New Orleans original, built with dark rum, light rum, amaretto, fresh orange and pineapple juice, grapefruit bitters, and topped with grenadine; The Sazerac – Named after the coffeehouse where it appeared for the first time in 1859, this New Orleans signature cocktail features rye whiskey, Peychaud’s Bitters, and homemade simple syrup, served to preference, chilled neat or on the rocks; Dirty Cajun Martini – Southern style dirty martini served shaken and up with premium vodka and hot sauce; Dirty Oyster Martini- Literally, a dirty martini with a fresh oyster in lieu of an olive.

DCBK is encouraging guests to wear masks, collect beads, and march into Boston’s best corner bar dressed for the celebration, as the “best dressed” will win the choice of a DCBK $100 gift card or a Sunday Jazz Buffet Brunch for four. There is a $5 cover charge for live entertainment. For more information and reservations, please call 617-536-1100.

8) This Valentine’s Day wine, dine and seduce your significant other at Tryst, located in Arlington. Guests enjoy a special 3-course prix fixe menu created by Executive Chef Paul Turano. This exclusive menu features specials such as Tagliatelle Bolognese, Berkshire Pork Porterhouse Chop, Grilled Flat Iron Steak and Miso Glazed Sea Scallops. After dinner, guests can relax, reminisce and indulge in Tryst’s house-made Valentine’s Day desserts such as Vanilla Bean Cheesecake and Flourless Chocolate Torte, while sipping on after dinner cocktails with a twist.

Tryst’s Valentine’s Day dinner menu is $45 per person (tax, gratuity and beverages not included), and will be offered exclusively on Thursday, February 14 from 5pm-10pm. Reservations are highly recommended and can be made by calling 781-641-2227.

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Wednesday Sips & Nibbles

Welcome to a special Wednesday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. As Thanksgiving is tomorrow, I decided to post Sips & Nibbles a day earlier.
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1) The ancient Mayans were master astrologers and timekeepers, tracking the stars and planets and developing a cyclical calendar that has proven even more accurate than its modern day predecessors. Thousands of years ago the Mayan’s predicted that the 5,125-year “Great Period” would end specifically on Friday, December 21st, 2012 at 11:11PM and the world as we know it would cease to exist.

In preparation, Olé Mexican Grill, located in an extremely thick walled building in Cambridge, will usher in the event with their “Doomsday Dinner & Candle Vigil” on Friday, December 21, from 5:30PM – 11:11PM (Extended Hours). In addition, and for those of us left, Olé will also hold a very special “Survivalists Brunch” on Saturday, December 22 from 10:30AM to 2:30PM.

At the Doomsday Dinner & Candle Vigil, in addition to the regular menu at Olé Mexican Grill, the restaurant will also feature some heart-stopping, extremely rich regional Mexican dinner specials prepared by Executive Chef & Owner Erwin Ramos including:
--Montezuma’s Last Meal – An 18oz Ribeye Steak stuffed with caramelized garlic and jalapeños. Served with three cheese mashed potatoes and spicy fried onion rings ($32).
--Cortez’s Flautas - Crispy rolled corn tortillas filled with lobster and topped with a creamy chipotle sauce ($12)
--Mystic Offering - Lamb shank served with sweet mole manchamanteles, yucca fries and black beans ($26)
--Chocolate del Diablo - Double chocolate bread pudding served with vanilla ice-cream and topped with cajeta (caramel) sauce and churro bites ($8)

Guests can pair their dinner with such libations as: Maya’s Offering Margarita – a Blood orange frozen margarita with rimmed spicy salt ($8), or they can try the “Triple Threat” - a flight of three artisanal Mezcals for ($11).

Guests should spend, eat and drink like it is the end of the world (because it is)! All above will be served as al a carte specials in addition to the regular menu. Reservations are highly recommended by calling (617) 492-4495.

Survivalists Brunch:For those still around the following morning, let’s face it …they’re going to be hungry and need a drink. Celebrate the start of a new era in time with dishes such as: Tortilla de Jaiba con Huervos, crab cakes with poached eggs cilantro hollandaise sauce, caramelized plantains and home fries ($12.95), Huevos con Chorizo, scrambled eggs with Mexican sausage, onions and tomatoes on corn tortillas with pinto beans, home fries and toast ($9) and Mexican Hot Cakes, a baked pancake topped with caramel sauce, fresh seasonal fruit, sugared pecan and fresh whipped cream ($9). Pair it all with a Mexican Bloody Mary (Same as a regular Bloody Mary except you need to show a passport), or discuss your plans for the new rebellion over a fresh squeezed orange juice!

2) This New Year’s Eve, raise a glass to new beginnings with China Blossom Restaurant & Lounge and Lots of Laughs Comedy Lounge, located within China Blossom, in North Andover. On Monday, December 31 from 9:30PM to 1:00AM, give a proper farewell to 2012 with a night of fine dining, live entertainment and laughs.

The 2013 countdown begins at 9:30PM, when guests are invited to feast on their favorite China Blossom dishes at an all-you-can-eat premier buffet with live-action cooking and carving stations, create-your-own noodle soups and a diverse selection of sushi.

After their last supper of 2012, guests can put on their dancing shoes & show off their signature moves to the beat of DJ Barry Mooney! Then a team of the best comics in Boston will take the stage for an all-star comedy show featuring Sal Votano, Christine Hurley and John David.

Guests will toast to the New Year with a complimentary glass of champagne and festive hats & noisemakers. Attendees won’t be starting off the New Year empty handed, as they have a chance to test their luck with raffles, prizes and giveaways all night courtesy of China Blossom and Lots of Laughs.

Please call 978-687-1789, or visit http://www.lotsoflaughsnewyearseve.eventbrite.com for more information or to purchase tickets. Tickets are $75 per person and include an all-you-can-eat dinner buffet, comedy show, live entertainment, giveaways and a champagne toast at midnight.

Special hotel rates of $110 are available at the Wyndham Boston Andover with transportation to and from the event and a full breakfast included in the room rate. Rooms must be booked online or under the group reservation “Lots of Laughs/ China Blossom New Year’s Eve.”

3) 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 executive chef/owner of Tryst, Paul Turano, knows all too well, having spent time with his son at Boston Children’s Hospital’s Hematology, Oncology and Stem Cell Transplant Units over the past few years. Both Turano’s children have a rare auto-immune disease, 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 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 over 45 families whose children are being treated at the Boston Children’s Hospital Oncology and Hematology Center.

In cooperation with Boston Children’s Hospital, Tryst has set up a branded donation page online and will be encouraging holiday donations for the family resource program from December 1st through December 31. To donate, guests can visit the donation page online, or can donate at the restaurant where a QR code will be set up which, when scanned, will take guests directly to the page where they can make a donation on their mobile devices. In exchange for donating, Tryst will give donors a gift certificate to Tryst (for up to $20) with proof of donation.

“I can’t emphasize how much the Patient and Family 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, Executive Chef/Owner of Tryst.

Funded through donations from area businesses and families, the 6th floor Patient and Family Resource Room is staffed by a patient and family educator who can help patients and families learn about their medical treatment. The Patient and Family Resource Room 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, Tryst will be putting the holidays back in the hands of these families.

HOW: Donate on http://howtohelp.childrenshospital.org/events/page/Paul-Turano/tystsholidayfundraiser.htm or visit Tryst and scan the QR code (displayed throughout the restaurant). After donation, present your receipt at Tryst to receive your gift certificate (of equal value, up to a $20 value).
ADDITIONAL: Limited to one Tryst gift certificate per person per visit. Gift certificates cannot be combined with any other offer. To receive gift certificate diners must visit Tryst. Cannot be done online.

4) It’s time for The Beehive’s Holiday Brunch on Saturday, December 15, from 10am-3pm. Guests can count on tasty food and drink including specials from sponsor Bulleit Rye, seasonal music from some of Boston’s best, and plenty of holiday cheer.

From 10:30am-2:30pm, The Beehive will be filled with the sounds of the season as local musicians, Patrice Williamson, Sandi Hammond and Emily Broder, take the stage to perform holiday classics. Williamson, known for her soulful, gospel-inspired jazz, and a regular at The Beehive, will be joined by Sandi Hammond whose piano and guitar playing pop-folk blend will add wonderful sensitivity to the performance while Emily Broder, a versatile singer and actress, will bring the group full circle with her dramatic flair.

Couple all this merry music with brunch items like Extra Thick French Toast served with Chantilly cream and real deal maple syrup ($13), or the Beehive Eggs Benedict served with Virginia ham ($13.5) or smoked salmon ($14). Don’t forget about the kids! The Beehive’s “Little Bee’s” menu is perfect for little ones buzzing about. Children can choose from items such as Kiddie French Toast ($5), Scrambled Eggs & Toast ($5), or Free Range Chicken Fingers and Frites ($6).

Guests can toast the holiday season by sipping on cocktails from sponsor Bulleit Rye including the El Chicano, made with Bulleit Rye, Kahlua, Coffee Bitters and a Dash of Illegal Mezcal Joven, $12.50, or The Beehive’s famous Bloody Mary made with a secret house spice and pickled veggies, $11. Or, opt for seasonal sips such as the Cranberry Mojito, made in-house with drunken cranberries (marinated in rum and Cointreau) $12.50, the Kentucky Orchard, butter infused bourbon, fresh apple cider and St. Elizabeth Allspice Dram, $12, or the Queen Bee, vodka, fresh grapefruit, St. Germaine and champagne, $12.50.

Reservations are highly recommended. Regular brunch pricing and specials offered. No cover charge. Please call 617-423-0069 to make reservations.

5) Starting November 30, 80 Thoreau, located in Concord, will begin The Chef's Tasting Menu. Chef Carolyn Johnson and her team will prepare a one of a kind Five Course Tasting menu at the restaurant's Chef's Counter, which only has four seats! The Chef's Tasting Menu will be offered Thursday-Saturday, two seatings, at 6pm and 8:45pm.

The format will allow Johnson to feature luxury ingredients and those available in only small quantities (think heritage pig lardo or Concord maitakes), in her ever changing Chef's Tasting Menu. "This is the natural next step for our restaurant" shares Johnson. "We are excited because it gives us an outlet to do things beyond the menu. When I find amazing local product, but it's not in enough quantity to include on our daily menu, I can now showcase it here on our Chef's Tasting Menu." Wine pairings from the restaurant's cellar will give guests a chance to try selections otherwise not available by the glass.

The cost for this dinner is $75 per person, not including wine pairings, and Reservations are required by calling 978-318-0008.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) Back again, Smolak Farms presents “Whim” 2012. Located in North Andover, Smolak Farms has partnered with Northeast Flavor, Cambridge Culinary School, Boston Chefs, Yelp and how2heroes.com to present the best outdoor dining experience New England has to offer.

Whim will take place every Wednesday evening starting July 11 and continuing until August 29 at 7:30PM and will feature top chefs from all over New England. “Whim is such an innovative concept that is really difficult to ignore. It is something that people talk about and get excited for because it is a one-of-a-kind experience that you’re not going to find anywhere else. It is so easy to get wrapped up in the craziness of the city of Boston and I think people appreciate an evening away from it all. We’re taking the best food in the city and bringing it to a more rustic and relaxed setting. Top that off with the fact that each dinner supports a great cause and you really can’t beat it,” said Michael Smolak, owner of Smolak Farms.

Guests will experience a meal under the stars prepared by some of New England’s most respected chefs. Included in the $65 ticket price is a three-course dinner followed by a bonfire to meet and greet your fellow diners. Chefs will be accompanied by culinary students from The Cambridge School of Culinary Arts in order to help them smoothly and successfully execute dinner to an audience of over 100 guests each week. As implied by the event name, Whim, the menu is prepared the day-of at the discretion of the chef.

Schedule:
July 11, 7:30PM: Whim Featuring: Chef Will Gilson, Bridgestreet Charity: www.servings.org
July 18, 7:30PM: Whim Featuring: Chef Andy Husbands, Tremont 647 Charity: www.strength.org
July 25, 7:30PM: Whim Featuring: Chef Vittorio Ettore, Bistro 5 & A Tavola Charity: www.bistro5.com/Community/Seed-to-Plate-School-Program
August 1, 7:30PM: Whim Featuring: Chef Suzi Maitland, Trina's Starlite Lounge Charity: www.ontherise.org
August 8, 7:30PM: Whim Featuring: Chef Rich Morin, Lineage Charity: www.lovinspoonfulsinc.org
August 15, 7:30PM: Whim Featuring: Chef Mary Dumont, Harvest Charity: http://www.gbpflag.org/
August 22, 7:30PM: Whim Featuring: Chef Joe Faro, Tuscan Kitchen Charity: www.lazarushouse.org
August 29, 7:30PM: Whim Featuring: Chef Chris Coombs, Deuxave & d bar Charity: www.strength.org

INFO: $65 per person (gratuity and tax not included). Included in the ticket price is a 3-course dinner and hayride/farm tour. Dress is casual. Beverages not included. Paired wines, beer and non-alcoholic beverages available for purchase. Only one menu will be presented with no substitutions. Ticket is non-refundable. Tickets can be purchased directly via: http://www.smolakfarms.com/whim

2) On July 12, at 6:30pm, Legal Harborside will team up with Mikael Sigouin, winemaker at Beckman Vineyards, for an exclusive four-plus-course wine dinner. Overlooking the Santa Ynez Valley, Beckman Vineyard’s ambitious hillside terrain produces world-class Rhone varietals.

This menu will be presented as follows on Legal Harborside’s scenic second level overlooking Boston Harbor:

Hors D'Oeuvres 
fried green tomato and crab salad
slow olive oil poached tuna* with salsa verde
razor clam ceviche* with heirloom radish and fava bean
2011 Beckmen Vineyards “Purisima Mountain Vineyard” Grenache Rosé
First Course
pan seared scallop (peach mostarda)
2010 Beckmen Vineyards “Le Bec Blanc,” (Roussanne, Marsanne, Grenache Blanc blend)
Second Course
pan seared loch duart salmon (smoked tomato and mussel cream)
2008 Beckmen Vineyards “Cuvee Le Bec,” (Grenache, Syrah, Mourvedre, Counoise blend)
2009 Beckmen Vineyards Estate Grenache
Main Course
smoked and grilled quail (grilled spring onion, cherry-cardamom glaze)
2007 Beckmen Vineyards “Purisima Mountain Vineyard” Syrah
Dessert
slow roasted apricot (almond cream, salt butter shortbread, lemon thyme honey)
2009 Beckmen Vineyards “Purisima Mountain Vineyard” Late Harvest Roussanne

COST: $95 per person (excludes tax & gratuity)
Reservations may be made by contacting 617-530-9470

3)  This summer, Chef/Owner Paul Turano of Tryst Restaurant is taking his affinity for New England fare to new depths. On Sunday, August 12, foodies with a passion for food and adventure will experience the flavors of New England on an exclusive culinary fishing trip. The one-day excursion begins at 8am when guests climb aboard a deep sea fishing boat with Captain Jim Walsh of Walsh’s Deep Sea Fishing where they’ll spend the morning sailing open waters and deep sea fishing in Boston Harbor—reeling in the likes of cod, haddock and other native fish.

After a morning of fishing, Captain Walsh will bring the boat to port at 1pm. From there, guests can tidy up and head over to Tryst in Arlington where Chef Turano will be serving a 3-course dinner highlighting the traditional New England seafood and flavors that the region has become known for. From 4pm-9pm, guests can dine at Tryst and indulge in dishes such as Local Fish & Mirai Corn Chowder, Fish & Chips and Peach Upside Down Cake with St. Germaine Sabayon. For those that may suffer from seasickness, or cannot commit to the morning fishing trip, Tryst will be offering the same 3-course menu for $38 per person.

This all-inclusive culinary fishing trip is $80 per person, $35 for children ages 12 and under, and includes a half-day fishing trip, fishing rod and bait and a 3-course dinner at Tryst (please note: alcohol and gratuity are not included at dinner). Beer and light lunch (snacks, homemade hamburgers, hot dogs and breakfast items) are available on the boat for additional cost. Guests are encouraged to pack a lunch and/or beverages of their choosing. Reservations are required before Monday, August 6.

Schedule
8am: Group meets at Walsh’s Deep Sea Fishing, 76 Marine Blvd #R, Lynn, Guests spend morning deep sea fishing on Boston Harbor
1pm: Boat returns to port in Lynn
4pm-9pm: Guests meet back at Tryst (at their leisure) to enjoy 3-course New England-inspired meal. Friends and family are encouraged to join as the menu will be available a la carte.

RSVP for the fishing trip is mandatory and can be made by visiting: http://culinaryfishingtryst.eventbrite.com

4) During July and August, Haru will shake up their newest specialty cocktail: the Batida (Brazil’s other national cocktail). Available all day and night for $7, this fresh fruit-laced libation mixes together a medley of fruit purees and juices – including pineapple and mango – with Cruzan coconut rum, cachaça, coconut cream and muddled limes and strawberries.

For those looking to recreate this taste of Brazil at home, the recipe for Haru’s Badita is as follows:

INGREDIENTS
1 oz cachaça
1 oz coconut rum
.5 oz pineapple juice
.5 oz mango puree
.5 oz Coco Lopez
3 lime wedges
1 strawberry

METHOD
In a double rocks glass, muddle two limes wedges and one strawberry. Add cachaça, coconut rum, pineapple juice, mango puree and Coco Lopez to the glass. Shake and garnish with a lime wedge.

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Wednesday Sips & Nibbles

I am here with a special Wednesday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. There are plenty of interesting events coming up soon in the local area.
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1)  In celebration of Leap Year, and this year’s extra calendar day, Chef Paul Turano of Tryst restaurant, located in Arlington, is offering a menu special which will have guests leaping for joy, almost literally. On Wednesday, February 29, from 5pm-10pm, Chef Turano will be serving a Fried Buffalo Frog Legs special, for $8, featuring a spicy rice krispie coating, Stilton blue cheese and celery sticks.

Recipe:
4 frog legs
3 tablespoons buttermilk
½ tablespoons Sriracha
1 cup rice krispies
1 cup of flour
1 chopped shallot
salt
black pepper
1 tablespoon butter
½ cup of Franks Hot Sauce
2 tablespoons of honey

Directions
1. Marinate the frog legs with salt, pepper, Sriracha and buttermilk and allow to stand in the fridge for 30 minutes
2. Remove from legs, dredge in flour, salt and pepper and rice krispies, dip in buttermilk mixture and recoat with remaining flour and rice krispies.
3. Deep fry at 350 degrees for 6-7 minutes or until fully fried.
4. Remove and lay of paper towels to drain oil.
5. In a bowl mix together butter, Franks hot sauce, honey and chopped shallot.
6. Toss legs in mixture and Plate with Stilton blue cheese and celery sticks.

Reservations are recommended. Please call 781-641-2227

2)  Legal Sea Foods soon will feature a specialty menu highlighting the “Taste of Azores.” Indulge in the seafood-abundant, intensely flavored, hearty cuisine that this archipelago in the Atlantic Ocean has to offer.

The closest point to Europe from America, the Azores have bonds with New England that date back over three hundred years. Ships traveling to the New World would often stop in the Azores to restore supplies before continuing the journey to their final destination, New England, while also taking with them the first tastes of the Azores. At the heart of this cuisine is a wealth of fresh seafood steeped in the centuries-old traditional practices of the Azores which are marked by a deep respect for the plentiful species in the waters surrounding the islands.

Legal Sea Foods’ Azorean-inspired specialty menu features the following. For appetizers, options include: Escabeche de Camarão (Shrimp Escabeche with sweet and sour peppers and onions - $8.95); Polvo à Lagareiro (Braised Octopus with punched potatoes, caramelized pearl onion, roasted kale - $9.95); and, Pastéis de Bacalhau (Salt Cod Fritters with chouriço aioli - $8.95). For entrees, selections include: Peixe Frito (Crispy Fish with tomato rice, port braised shallots, Azorean pepper tartar sauce - $16.95); Espadarte Grelhado (Grilled Swordfish with shrimp açorda, garlicky green beans, cilantro - $22.95); Arroz Cremoso de Peixe (Creamy Seafood Rice with clams, shrimp, white fish - $16.95); and, Torremos de Porco com Aměijoas (Braised Pork with Clams, olive oil fried potato, pickled vegetable - $18.95). For dessert, indulge in the Gelado de Figo (Fig Ice Cream with traditional Azorean pastry - $5.95).

The “Taste of Azores” menu is available at all Legal Sea Foods locations in Massachusetts and Rhode Island from March 14th through April 11th. For more information and a chance to win a dream vacation to the Azores, please visit: www.legalseafoods.com.

3)  Guest Chef Hákon Már Örvarsson, Bocuse d’Or and World Culinary Cup winner, has created a special Icelandic menu with Chef Matthew Audette of Eastern Standard Kitchen & Drinks. Sourcing the freshest ingredients straight from Iceland, the two chefs will collaborate to offer a unique, four course menu that will showcase the best of Nordic cuisine to Boston-area diners. In addition, the restaurant will feature a custom-made Reyka Vodka cocktail created by Eastern Standard Bar Director Jackson Cannon.

The featured cocktail offered is called Iceland's Bell, named for the seminal work of Nobel-prize winning Icelandic author Halldor Laxness. This light and savory sour, highlights the indigenous flavors of crowberry, rhubarb, sea salt and wild thyme in harmony with the pure minerality of Reyka, an Icelandic Vodka.

The Icelandic Menu will be offered from March 1-4, for $65.00 and will include:

First Course
House made cold smoked filet of Icelandic Arctic char. Served with grainy mustard crème fraiche, dill oil and Icelandic rye bread.
Second Course
Grilled Icelandic Langoustine tails sprinkled with grinded “Söl” Icelandic seaweed. Served in garlic butter on top of creamy mousseline potatoes, fresh herbs and tomato-shallot dressing
Main Course
Icelandic free range lamb filet flavored with wild herbs and dried blueberries. Served with glazed root vegetables, carrot purée and juniper berry infused lamb jus reduction.
Dessert Course
“Skyrkaka:” a delicate mousse of Icelandic Skyr on top of a hazelnut-oat crust. Served with cinnamon flavored rhubarb and strawberry compote.

Reservations can be made by calling 617-532-9100.

4)  Celebrate the 3rd Anniversary of Swissbäkers, located in Reading, and join the for a day of family-fun, raffle prizes and complimentary Swiss treats. On Wednesday, March 7, from 5:30am-2pm, they will be celebrating at their Reading location, 32 Lincoln Street.

Enjoy Swissbäkers baked goods and complimentary offerings:
--George Howell coffee in a signature swissbäkers mug
--Juice and chocolate milk (for all children under the age of 10)
--Appearances by the Swiss Consul (7am-9am) and Reading Town Manager (7:30am-8:30am)
Activities for children and families including a magician (11am-2pm) and The Lindt Easter Bunny Car with chocolate samples
--Enter to win many exciting raffle prizes including two Switzerland hotel packages: One-week stay at Hotel Albana, Silvaplana, Switzerland (For two people, airfare not included) or a Two-night stay at Hotel Lauberhorn, Grindelwald, Switzerland coupled with a three-night stay at Hotel Loewen, Melchnau, Switzerland (For two people, airfare not included)

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  The Dorchester Community Food Cooperative cuts the ribbon on its much-anticipated Winter Farmer’s Market in Codman Square Great Hall on January 8. Simultaneously, Ashmont Grill's Give Back @ The Grill program enters its second year by supporting the Dorchester Community Food Coop throughout the month of January.

Proceeds of its Monday Night Wine Club will be donated directly to the Food Coop. That’s $5 out of every $38 three-course wine tasting sold on Monday nights during January. If Wine Club sells out on those five consecutive Mondays, the Food Coop stands to benefit by close to $2,000. That’s a significant windfall for a fledging organization whose goal is to serve the civic and nutritional needs of the neighborhood.

“General Manager Tara O’Riordan has lined up the Give Back @ The Grill program’s beneficiaries for most of the year ahead. Proceeds for February and March will be donated to Elizabeth Seton Academy and to Codman Academy, respectively.  Monday Night Wine Club events will feature small plates of seasonal fare paired with: New World wines (Jan. 2), Jean Bousquet of Argentina (Jan. 9), Italian Reds vs. Whites (Jan. 16), Viva La France (Jan. 23) and the Pacific Northwest (Jan. 30).

2)  Before Clio temporarily closes its doors for renovations in mid-January to mark its 15th anniversary, Ken Oringer celebrates his flagship restaurant’s storied history with a retrospective menu that pays homage to the exotic ingredients, cutting-edge techniques and dramatic presentations that have earned him raves from Food & Wine, Gourmet, Esquire and more since opening the doors in 1997.

The nine-course menu features:

Tomato Water Martini (Basil Oil, Caperberry and Tomato “Popsicle”)
· This non-alcoholic, crystal-clear cocktail has been offered as an amuse bouche since Clio’s opening in 1997.
Island Creek Oysters (Cranberry Verjus, Osetra Caviar, Lily White)
· As one of the first restaurants to open its doors to the local Duxbury oyster farm that now supplies oysters to some of the country’s best restaurants, Clio celebrates its 10-year friendship with Island Creek Oysters by showcasing the local product through this humble, yet elegant dish.
Cassolette of Sea Urchin and Lobster (Parsnip Milk, Crispy Shallots, Candied Lemon)
· Considered by Chef Ken Oringer to be the best dish ever created at Clio, this cassolette led to Oringer’s victory against Iron Chef Cat Cora on The Food Network’s “Iron Chef America.”
60° Poached Egg (White Asparagus, Crunchy Maple, Jamon Foam)
· Though the immersion circulator is a universal kitchen tool today, Clio started using it 12 years ago to create a slow-poached egg that playfully combines salty, sweet and earthy flavors
Celery Root Mousseline (Truffle Fondue, Bitter Cocoa)
· The result of Oringer’s time working alongside Ferran Adrià in the laboratory at El Bulli, this is the first foam preparation to have ever been served at Clio 14 years ago.
Lacquered Foie Gras (Sweet and Sour Lemon, Wild Ginger, Bee Pollen)
· Another dish inspired by Oringer’s friendship with an artisan producer, this dish features local Cape Cod bee pollen and Hudson Valley foie gras made by Oringer’s former college roommate.
Venison Cooked In Espresso Oil (Smoked Celery Root, Persimmon, Mugolio Jus)
· A variation on a dish that Oringer prepared for Iron Chef America, this new menu item has never been served at Clio before and provides a unique sneak peek into what the menu will look like post-renovation.
“Textures” of Winter Citrus (L’orange Sanguine, Aloe Ice, Hibiscus Sorbet)
· An updated version of a signature dessert created by former Clio Pastry Chef Alex Stupak (WD-50, Alinea, Empellón).
Milk Chocolate Geode (Hazelnut Sorbet, Milk Powder, Chicory Crumble)
· An updated version of a signature dessert created by former Clio Pastry Chef Rick Billings (L’Atelier de Joël Robuchon, China Poblano by José Andrés).

WHEN: January 9-14, 2012
COST: $125/person
RESERVATIONS: Recommended; please call 617-536-7200.

3)  Tryst, in Arlington, is launching its new Retro Brunch on Sunday, January 8th, 2012. Highlighting breakfasts of the past and throwback desserts like their house-made Twinkies and Devil Dogs, guests can look forward to stick-to-your-ribs, retro- fueled fare with culinary whim. Enjoy deep-caloric indulgences such as Annie's French Toast ($10) made with warm Portuguese sweet bread and cinnamon cider apples, or for something more hearty, try the Tryst Steak & Eggs ($17) featuring grilled steak, two eggs, crispy potatoes & hollandaise. You can also find dishes like the from-scratch Lemon & Ricotta Pancakes ($10) or Hand Cut Tagliatelle Carbonara  ($12 half order/ $19 full) with poached farm egg, crispy prosciutto, pecorino romano & cracked pepper.

It's not all about the food though. Guests can kick back and enjoy classic ‘50’s and ‘60’s music all morning and afternoon. And what would brunch be without handcrafted cocktails. Enjoy the “Father Knows Best Headache Powders” made with Ovaltine for those recovering from an evening of too much time travel, and the “Leave it to Beaver,” a blend of Bluecoat Gin, Cointreau, citrus, cream, and soda, both available for $12.

The Tryst Retro Brunch is only available on Sundays from 11AM to 2:30PM, and reservations are recommended so please call 781-641-2227.

4)  On Sunday, January 29, 2012 from 4pm-7pm, China Blossom, located in North Andover, and the Andover Chinese Cultural Exchange (ACCE) will celebrate the Chinese New Year with a festival sponsored by Yang’s Martial Arts. The Chinese New Year is a time to bring family together for feasting and celebration, and China Blossom will highlight this with authentic cuisine as well as various Asian traditions.

Guests will indulge in a dim sum buffet while they enjoy butt-kicking gong fu (kung fu) and lion dance demonstrations, as well as traditional Chinese dances and live cultural music. World-renowned player Zhan-tao Lin will wow the crowd with the Er-hu, which is similar to a violin with an exception of two strings. Lin is a professional musician from China who has won many competitions and performs broadly in the New England area, including at the Museum of Fine Arts in Boston, Ma. In addition, celebrated musician Shin-Yi Yang is sure to please with the Gu-zheng, an ancient Chinese instrument that has strings that are plucked like a guitar’s. Yang is the founder of the Boston Guzheng Ensemble and the two-time winner of the Traditional Arts Apprenticeship given by the Massachusetts Cultural Council's Folk Arts and Heritage Program. After you’ve had your fill of live entertainment, get the whole family involved with calligraphy and children’s crafts and don’t go home empty handed! There will be giveaways all evening!

Tickets are $25 per person (Senior and children pricing is available: Seniors, $20, Under 11, $15, Under 5, $9). Proceeds will benefit the ACCE, a non-profit community group dedicated to introducing Chinese culture. ACCE provides educational opportunities and support for charitable causes in the Merrimack Valley.

Seating is limited. To reserve early call Richard SooHoo, President of the ACCE at 978-470-2293 or email richsoohoo@aol.com.

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Wednesday Sips & Nibbles

I am here, because of the Thanksgiving holiday, with a special Wednesday edition of my usual Sips & Nibbles column, where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  Each holiday season from November 1st through New Year’s Eve, the Legal Sea Foods family of restaurants (Legal Sea Foods, Legal Test Kitchen, Legal C Bar and Legal Harborside) makes waves in assisting Children’s Hospital Boston. For the past sixteen years, a portion of the proceeds from every gift card sold has been contributed to innovative research that will benefit families with sick children. As an added incentive for gift givers this holiday season, Legal Sea Foods will grant a “Lobster Dinner Reward” voucher* (redeemable for a 1-1.25lb steamed lobster with a choice of two sides) for every $200 worth of gift cards purchased from the restaurants.

To date, Legal Sea Foods has raised over $1 million through its holiday gift card program making it the longest running annual cause marketing program to support Children’s Hospital Boston. The funds raised through the gift card program benefit Children’s Hospital scientist Dr. Leonard Zon’s revolutionary zebrafish research. Zon is a world-renowned stem cell researcher who pioneered the field of zebrafish genomic research. The hope is that discoveries in the fish, whose genetic structure is similar to humans, will translate into cures for millions of people worldwide with malignant, degenerative and genetic diseases such as leukemia, cancer, anemia and immune deficiency disorders.

According to Roger Berkowitz, President and CEO of Legal Sea Foods, “We take great pride in contributing to the cutting-edge research performed at Children’s Hospital Boston. Corporate philanthropy is part of Legal’s DNA and, as a company known for having family-friendly restaurants, it’s our privilege to support an institution that has been so meaningful to families in our community.”

All 19 Legal Sea Foods restaurants in Massachusetts are involved in the program. Gift cards are available for purchase in-store, online at www.legalseafoods.com, or by calling 1-800-EAT-FISH.
*“Lobster Dinner Reward” voucher valid from January 1 through March 31, 2012.

2)  To celebrate the winter season, Hotel Indigo’s BOKX 109 American Prime will host an evening of Cigars and Scotch on Friday, December 2, at 6:30pm.. At the event, guests will have the opportunity to sip on Glenfiddich Scotch while enjoying a fine cigar outside by the fire pits. The night will also include a meet-and-greet with the Glenfiddich Scotch Master himself. To accompany the fine whisky and cigars, Executive Chef Jarrod Moiles will prepare a selection of hors d'oeuvres for guests to sample. Enjoy a glass of one of the world’s most famous single malts and a stogie, with BOKX’s guest whisky aficionado.

COST: $50 per person (includes: scotch tasting, hors d'oeuvres, and cigars)

3)  When your child is sick, it’s hard to keep up a normal routine, let alone during the holiday season. This is something that executive chef/owner of Tryst, Paul Turano, knows all too well, having spent time with his son on the 6th Floor of Children’s Hospital Boston at Hematology, Oncology and Stem Cell Transplant Units over the past few years. This holiday season, Turano is giving back to the hospital that was there for his family by holding a holiday gift card drive for The Resource Room, a center that helps provide services to over 45 families whose children are being treated at the Children’s Hospital Boston Oncology and Hematology Center.

From December 1st, 2011 through December 20th, 2011 Tryst will match every $5, $10 or $20 gift card that diners bring in to the restaurant with a gift certificate of their own to Tryst. Whether the donated card can be used for a morning coffee at the local Dunkin Donuts, or is a generic American Express donation that can be used towards gas, or parking, each donation will help parents regain a sense of normalcy in their lives. Funded through donations from area businesses and families, the Resource Room floor 6 is staffed by a patient and family educator who can help patients and families learn about their medical treatment. The Resource Room also offers a space for patients and families to relax and connect with others going through a similar experience. With the extra help of these gift cards, Tryst will be putting Christmas back in the hands of these parents who will be able to utilize them for anything they wish. For a full list of accepted gift cards, please see below.

WHEN: Tryst’s holiday gift card fundraiser will be offered December 1, 2011 through December 20, 2011.
HOW: Bring a $5, $10 or $20 gift card to a store from the selected list below when you dine at Tryst and receive a Tryst gift certificate of equal value!
ADDITIONAL: Gift card donations are not limited to a $20 value, but Tryst will only match donations up to $20. Limited to one Tryst gift certificate per person per visit. Gift certificates cannot be combined. Cannot be combined with any other offer.
RSVP: Dine-in is not required. Walk-in’s welcome. Please call 781-641-2227 for more information.
ACCEPTED DONATIONS: American Express, Visa, Dining-In, Target, Walmart, Best Buy, Roche bros, CVS, Toys R’Us, Itunes, Amazon

4)  The 2012 Boston Wine Expo is expanding this year, as well as lowering the price of Grand Tasting tickets, and the celebration will extend from Monday, January 16 to Sunday, January 22, 2012.

Ticket prices for this year’s Grand Tasting are offered on a tiered scale. Saturday tickets begin at $85 and Sunday tickets begin at $70. On December 12th and again on January 13th, prices for each day increase $5 - $10. Two-day tasting tickets start at $130 and follow the same increase system at the same rate. Tickets can be purchased by visiting www.wineexpoboston.com or calling 877-946-3976. Area liquor merchants also sell tickets in advance of the Expo. A list of these locations can be found on the website. Note that they will be selling less tickets than year than last year.

Beginning January 16th, wineries will host exclusive Vintner Dinners at some of the city’s most enticing restaurants. Local favorites will provide the opportunity for guests to taste creative pairings of food and wine as they learn about each.

Consumers and trade can attend this year’s seminar series Friday thru Sunday and listen, as winemakers and industry experts speak to everything from wine and health, to wine and food pairings. Seminars include topics such as" “The One Hour Wine Expert” with Kevin Zraly, “O Ya, Sake & Sushi", "Ribera del Duero, a Region on the Rise," and "Argentina Beyond Malbec - Celebrating the Diversity of Argentina
."

At the Grand Tastings you can enjoy food and wine pairings from 40 restaurants daily and take in chef demonstrations by chefs including Christopher Coombs of Deuxave, Antonio Bettencourt of 62 on Wharf, Vittorio Ettore of Bistro 5 and Patricia Yeo of Om Restaurant & Lounge.

At the Grand Cru Wine Lounge on Saturday and Sunday, you can taste rare and expensive vintages (poured from $75 and up) as well as food from some of Boston’s restaurants. Grand Cru tickets are $175 and include admission to the Grand Tasting.

Saturday evening marks the Boston Wine Expo’s Signature Event, held in the Lighthouse at the Seaport Hotel. The evening will showcase premium wines, feature celebrity chef appearances and allow the trade and consumer guests to brush elbows with wine industry dignitaries.

New to the Boston Wine Expo this year will be a Mobile Application exclusively made for the event. The app will link wines directly to consumers to teach while they taste. Additionally, the app will list local retailers that carry the sampled wines. Attendees can save wine favorites to the app to access throughout the year.

5)  The Ashmont Grill , in Dorchester, is going to be busy in the next couple months with plenty of dining specials, including:

Holiday Shopper’s Lunch
Served on Fridays only, during December; runs through January 6.

Blackboard Specials, Early Winter
* Nantucket Bay Scallop Crudo
* Molasses-Braised Short Ribs, candied macadamia nuts
* Black Back Flounder a la Meuniere with almond spaetzle
* Pumpkin Ravioli with brown butter, sage and pecans
* Roasted Apple Bread Pudding with caramel sauce
* Valrhona Chocolate Pot de Crème, dulce de leche shortbread

Saturday-Sunday Brunch Standouts, $12 or less:
* Apple Pie Brioche French Toast, candied walnuts
* Turkey Burger with cranberry relish and watercress
* Chilequiles: Latin egg scramble with tomatillos, avocado, corn tortillas
* Trainwreck Omelette: our famous trainwreck fries (jack cheese, bacon, pickled jalapenos, scallions, sour cream) over an omelette

Progressive Dinner Sunday, December 11 @ 6 PM
In conjunction with the Grill's sister restaurant, Tavolo. Diners enjoy two courses @ one restaurant, head outdoors for an amuse bouche, then trot down the block to the next restaurant for another two courses. A sell-out in November, this is a fun-filled way to kick start the holidays with friends, and is likely to become a monthly affair. $60 p.p. includes 4 ½ courses plus wine.


Give Back @ The Grill
Donates 5% of the proceeds of its weekly Monday Night Wine Club to worthy local organizations that range from early education programs to the Boston Bicyclists Union. Beneficiaries for 2012 are now being sought. Call the restaurant for more details. Upcoming Wine Club themes:
* Puglia November 21
* Beaujolais November 28
* Argentina December 5
* Wine for the Holidays December 12
* Cabernet December 19
* Sparkling Wines December 26

Ashmont Grill Bake Shop Now Open – Order Holiday Pies
As always, we’re selling our top-selling pies to astound your family and holiday guests. Order ahead, then swing by to pick up: Pumpkin Cheesecake ($38) …Sweet Potato-Pecan ($20) …Nanny Sheila’s Ole’ Fashioned Carrot Cake ($38) …Apple Crumb ($18) …Sticky Toffee Pudding ($21)

New Year’s Eve
Ala carte specials like lobster, oysters, and beef tenderloin, followed by the neighborhood’s swingin'-est dance party, with DJ Mary Alice of Provincetown from 10 PM to 2 AM. No cover.

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