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)  Abby Lane Chef/Owner Jason Santos introduces a weekend brunch to the theatre district. Abby Lane is now offering brunch every Saturday and Sunday from 11:30 am through 3 pm.

Menu highlights include:
FIRST COURSE
--Smoked Salmon Bagel “Nachos” made with house-made boursin, pickled onions and capers ($11)
--Crispy Buffalo Oysters with celery root puree, gorgonzola, and house-made hot sauce ($11)
--Made-To-Order Cinnamon Doughnuts with three dipping sauces ($7)
ENTREES
--Blue Corn and Blueberry Pancakes with orange-honey butter, grilled sausage, and cinnamon pecan syrup ($12)
--Lobster Roll with a buttered brioche, fresh lemon, and fries ($21)
--Breakfast Pizza with cheese, bacon, sunny-side-up eggs, and potatoes ($15)
BRUNCH COCKTAILS
--Gin & Jam with gin, fresh lemon, strawberry jam, and a cinnamon sugar doughnut ($10)
--Cure for the Common Hangover with bourbon, ginger, fresh orage, and carrot juices ($11)
--There Once Was… with Nantucket’s 888 blueberry and mint Vodka, topped off with cisco grey lady ($12)

2) Puritan & Company launches its Sunday brunch this weekend, introducing the first “Provisions Table” approach of its kind. The main attraction of Sunday mornings at Puritan will be the transformation of the communal dining table into an a la carte Provisions Table, which will display all the house-made pastries, biscuit sandwiches, and more, presented in pre-priced individual portions. These selections will change weekly, but may include house-made nosh such as: Boston Cream Doughnuts, Coconut Cake, Babka, Croissants, Cookies, and Ham & Cheddar Biscuit Sandwiches. Guests are welcome to take whatever offerings they please from the Provisions Table (while they last), and each plate will be attached to a certain price point.

Taking the same approach on brunch as on dinner, Chef Will Gilson also presents a seasonal and fresh, modern New England a la carte menu in the form of griddle cakes, smoked bluefish pate, and more. The a la carte menu (attached) will also change weekly due to produce availability, and will include, but not be limited to:

STARTERS
Smoked Bluefish Pate// allium bread, herbs, chili flake $7
Greek yogurt parfait// granola, summer fruit preserve $6
Chopped Salad// market vegetables, egg, tarentaise $9
Duck Rillette// pumpernickel, pickled fruit $10
MAINS
Muscovy Duck Hash// farm eggs, herbed-crème fraiche $15
Early Summer Vegetable Quiche// market greens $12
Organic Griddle Cakes// maple, honey butter, nuts $13
TASTY SIDES
Pumpernickel toast $2
Cream of wheat $6
Smoked pork belly $5
SUNDAY SIPPERS
In-Square Shandy// summer ale, ginger, lemonade $8
Market Bellini// strawberry, mint, prosecco $10

When: Every Sunday, beginning July 21, from 11am-2pm

3) The “Scuola Culinaria,” - the cooking school at Tuscan Village, the property which houses both Tuscan Kitchen restaurant and the artisanal foodie wonderland of Tuscan Market in Salem, New Hampshire, has just announced its first hands-on cooking class to be held on Tuesday, July 30, from 6pm-9pm.

The first demo-based class held at the restaurant in late May sold out over 100 seats in less than 24 hours. Joe Faro, the owner and creator of Tuscan Brands, says “The demo class was great, but teaching artisanal techniques is at the core of what Tuscan Market does. We have a virtual army laboring over fresh baked breads and handmade pasta every day. We want to share that with people in an authentic and transparent way. We are extremely passionate about the food we create at the market and we want people to be connected to the food we make for them in a very personal way.”

The class which will be taught by Faro will lead students through the from-scratch creation of one of Tuscan’s most popular pastas, “Roasted Butternut Squash Cappellacci.” Students will create their own pastas as well as complete the plated dishes with a sage brown butter sauce, topped with Parmigiano Reggiano. While students are cooking away, the Chefs at the newly opened Trattoria within Tuscan Market will prepare a multi-course meal for the group to enjoy after the class comprising of not only the fresh cappellacci, but an antipasti course and a secondi course of roasted pork tenderloin. All students will take home all the pasta they make after the class and receive a Tuscan t-shirt. The class price is $125 per person and can be reserved via: http://www.tuscanbrands.com/kitchen/cooking-school/

Tickets will be released to the general public on July 22.

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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)  Boston Nightlife Ventures announces that Griddler’s Burgers & Dogs is teaming up with Union Square Donuts to launch the first ever ‘Bronut’. This donut-burger ($6) will combine a Griddler’s burger patty finished with a sizzling fried egg on top, inside a sweet, yet salty maple bacon glazed Union Square donut “bun”. The ‘Bronut’ will be offered only at Griddler’s with limited availability – beginning Saturday, July 6, it will be available Saturdays and Sunday only, from 11am-11pm, while supplies last.

I am not a fan of the name "bronuts" but the idea of a burger/donut combo is interesting.

2) This year, La Fête Nationale, the national celebration, is going international once again at The Beehive. On Sunday, July 14, in partnership with the French Government, the Consulate General of France in Boston, the restaurant will commemorate the storming of the Bastille with dinner, libations and a French flair of live Bastille street music. The doors will open at 5pm with inspired cocktails and flowing champagne from Domaine Chandon and Champagne Moet & Chandon. Dinner service will begin at 5:30pm and continues until 12am.

The event will heat up with a live special guest performance at 8pm when Lamine Toure will take the stage and fill the The Beehive with a French tribute to world music. Lamine Toure comes from a long line of musicians from Senegal and has been drumming since the young age of 4. Toure will be bringing his expert percussionist skills to The Beehive and will entertain the audience with a fusion of sounds combining Sengegalese mbalax with elements of jazz, funk, reggae and Afrobeat.

In addition to the regular menu, The Beehive will be serving Bastille Day specials including Frisèe aux Lardons Salade with Goat Cheese Crouton ($14), Skirt Steak Frites, Béarnaise sauce ($27) and Steak Tartare Frites ($26).

This event is 21+ and a cash bar will be open until 1am. For more information, or to make dinner reservation, please call 617-423-0069.

3) Mâitre d' hotel and Fromager Louis Risoli and Wine Director & Sommelier Lauren Collins present Salon Sessions, held at L’Espalier each month. Louis Risoli has defined the role of Grand Fromager across the east coast, as he was one of the first to bring this unique culinary practice to a restaurant setting. His passion for cheese is unparalleled and is the driving force behind the Grand Fromage at L’Espalier since 1988. Lauren Collins, Wine Director & Sommelier at L'Espalier, joined the team in 2012 and is a certified Advanced Sommelier through the Court of Master Sommeliers. Lauren is one of five people in Boston to obtain this esteemed certification.

L’Espalier presents Salon Sessions—an intimate yet educational wine and cheese pairing. Join experts Louis Risoli and Lauren Collins, as they share their knowledge on pairing cheese with wine and beer. Cheeses are selected from L’Espalier’s award winning cheese cart and the sessions are held in the L’Espalier salon which overlooks Boylston Street. The July Salon Session, on July 11, at 6pm, focuses on the classic pairing of Italian Cheese & Wine. The cheese selections will feature: Caciocavallo, a spicy and bold ubiquitous cheese of the south that is gourd shaped and dense with a bit of elasticity. Pecorino Toscano, a classic sheep’s milk cheese that is well aged, dense and slightly crumbly with flavors of butter and sweet/sour undercurrents. Robiola del Rocca, a creamy soft cheese made from cow, sheep and goat’s milk. Taleggio, often called Italy’s most elegant cheese, has a supple meaty texture and rich summery flavors.

Reservations are required. Event pricing is $55 per person. For additional information and to reserve space, please call L’Espalier at 617-262-3023

4) L’Espalier’s Tea Sommelier Cynthia Gold with special guest Ron Mutai of the Kenya Tea Development Authority, presents the latest Sunday Tea Tasting featuring the Teas of Kenya. From poaching and picking to brining and smoking, Cynthia is an expert using numerous techniques to combine flavors of teas and food to create appetizers, salads, main courses, and desserts. She has created a unique line of L’Espalier signature teas as well as a full line of tea cocktails. Ronald Mutai, Founder of Majani Teas, is a Kenyan native and expert in Kenyan teas. Growing up on a tea farm in Kenya, Mutai has a deep appreciation for the smooth, non-bitter flavor Kenyan teas embody.

Every Sunday, L’Espalier hosts a special Sunday Tea Tasting which highlights five teas around a specific theme. The theme is selected by Tea Sommelier, Cynthia Gold, and each are served and discussed along with a selection of tea sandwiches, pastries and petit fours. The menu includes dishes inspired by the theme and dishes cooked with the teas being served. The latest installment, on Sunday, July 21, 2pm, will be featuring the Teas of Kenya.

Tickets are $50 per person For reservations or more information please call (617) 262-3023.

5) Chef Jason Santos is mixing things up in the Financial District on Sunday, July 14, from 11am-3pm, with the return of Superhero Brunch at Blue Inc. Superhero Brunch features a superhero inspired soundtrack, superhero adornments, and a staff dressed head-to-toe in superhero fashions, and a menu full of dishes with the ultimate superhero aptitude. The menu will feature four brunch appetizers and ten brunch entrées, all priced under $15. Guests can choose to be the hero by choosing from the ‘The Good Guys’ menu (a menu that offers lighter options such as scrambled eggs and smoked salmon pizza) or the villain by choosing a dish from the ‘Villains’ menu (a menu that offers more indulgent options such as peanut butter pancakes and a crispy fried chicken sandwich), along with a choice of their very own ‘Sidekick’ of toast, hash browns, two eggs, fruit, bacon, and/or sausage to complete their perfect superhero or villain duo. Guests may also choose from a choice of espresso, cappuccino, an organic pot of loose leaf MEM tea or, a bottomless pot of coffee to pair with their superhuman meal.

Superhero Brunch is being offered at Blue Inc. for one day only, July 14.

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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) Donato Frattaroli, owner of Lucia Ristorante in Winchester, and Executive Chef Pino Maffeo continue their cooking class series by offering guests an opportunity to learn how to create five different fresh, summer-inspired salad favorites.

On Wednesday, July 10, from 6:30pm-9:30pm, Lucia Ristorante will hold the next in its series of cooking classes, where guests will have a hands-on lesson on how to make the freshest Italian- style summer salads, along delicious vinaigrettes to pair together. Just in time for the heat of the summer, these not-so-typical cool salads are the perfect dish for any summer barbeque or dinner. Following the class, guests will be invited for a family- style meal of class-prepared dishes with both chefs. Notebook, recipes, and aprons will be provided.

This class will include hands-on demonstrations on how to make:

L’Insalata di Patata Italiana (Italian Potato Salad)
Caprese Salad With Balsamic Vinegrette
Arugula Salad With Lemon Vinegrette and Bresaola
L’Insalata di Pomodoro Italiana (Italian Tomato Salad)
Sicilian Orange Salad with Blood orange, Fennel, EVOO

The Summer-Salad class costs $60 per person For more information about this event, or to make a reservation for the class, please call (781) 729-0515.

2) Ducali Pizzeria and Bar is upgrading its brunch for the summer. Starting this Sunday, in addition to the regular brunch menu Ducali will be offering a summer “Kegs and Eggs” special: a beer flight + a breakfast pizza for $12.

Start with the choice of a beer flight, Beantown (Massachusetts brews only) or Around the World (multi-regional brews), which offer guests a selection of five, 4-ounce pours. Pair it with the choice of a Breakfast Pizza including: Pizza Ducale with potato, pancetta, mozzarella & egg; Pizza Verde with spinach, cherry tomatoes, mushroom, mozzarella & egg; Pizza Abbruzzese with sausage, onion, mozzarella & egg, and it may just be the classiest form of kegs and eggs around.

Other brunch menu entrees range from $7 to $12 and include:
Frittata Occidentale (Mushroom, onion, red pepper & pancetta frittata served with country toast & Italian style potatoes)
Frittata Tricolore Cheese (basil & tomato frittata served with country toast & Italian style potatoes)
Granola (Mascarpone & fresh berries with homemade granola)
Americano (Two fried eggs, Italian sausage, country toast and Italian style potatoes)
Pane Dolce (Baked French toast topped with Nutella, served with fresh fruit)
Frutta Fresca (Seasonal fruit bowl)

Brunch is held every Sunday 11am-3pm

3) Chef & Owner Jeff Fournier, of 51 Lincoln in Newton, is revitalizing the restaurant by adding new talent to the kitchen, rebuilding the menu, and creating a new interior look and feel. I am a fan of 51 Lincoln and am intrigued by the new changes.

The new culinary team includes: Nate Gibson as the new Chef de Cuisine, a promotion from his former role of Sous Chef at sister restaurant Waban Kitchen; Nicholas Mace as the new Sous Chef, a promotion from his former role of first line cook; and former BU culinary student, Fernanda Tapia, has taken on a more independent role by creating The Cooking School at 51 Lincoln, a weekly hands-on cooking series which teaches a small group the ins and outs of everything from knife skills to how to butcher a while pig.

Fournier and Chef de Cuisine Gibson have rebuilt the menu from the ground up, going back to basics and focusing on fresh, local ingredients and creativity. Fournier sees everything besides the protein as the vehicles for that dish, thus focusing on sustainability all the way through the fruits, vegetables, seeds and nuts. The kitchen is experimenting with innovative techniques daily (pickled beet relish, apricot clafoutis in mason jars, an Asian Surf & Turf made with seared skirt steak, salt & pepper oyster, warm egg yolk, scallions, Fresno peppers), and the menu changes true to season.

The new menu for summer is composed of:
--Cheese & Charcuterie, such as Pickled Smoked Pork and Valdeon, a Spanish cheese.
--Appetizers, such as Watermelon “Steak” Salad with golden beets, French feta, red beet vinaigrette, and fresh herbs and New England Style Shrimp Chowder
--Entrees, such as Herb-Roasted Fried Chicken with made-to-order buttermilk mashed potatoes, field greens, and plum jam and Pan Rendered Long Island Duck Breast with chilled buckwheat soba noodles and garlic sautéed gai lan.
--Vegetables, such as Ginger & Fennel Dusted French Fries served with chipotle & lime aioli and Polenta Fries with truffled parmesan dip.

Chef Fournier, Gibson, Mace, and Tapia are all hands-on with the creation and fruition of the 3,000 square foot 51 Lincoln Rooftop Garden. The garden grows a majority of produce used at the restaurant, and serves as inspiration for his house made and aged sausages and many whim dishes, producing: tomato plants, many types of herbs, cucumbers, potatoes, and many varieties of peppers. This August, Fournier and Gibson will be using this rooftop produce as a major component during Raw August, a month-long celebration of internationally influenced raw cuisine featuring dishes such as: Fresh Hamachi & Heirloom Melon Sashimi, Rosewater Ponzu, Toasted Sesame Seeds, Bulls Blood and Colorado Lamb Kibbe, White Onion, Parsley, Kalamata Olive Vinaigrette, Naan Bread.

For the summer season, the craft cocktail program concocted cherry and lavender infused vodka, coconut infused tequila, strawberry & lemongrass infused gin, and brown sugar & BBQ-spiced bourbon, to create the offerings: El Cocodrilo - Loco Fresno Chili & Coconut Tequila, Homemade Sour Mix, Fresh Muddled Avocado and a squeeze of fresh lime; Cherry, Darling! - Cherry and lavender infused vodka, Contratto Vermouth Bianco, Campari, dash of simple syrup, and garnished with an orange twist; Bubble Moon - Strawberry & Lemongrass Gin, Creme de Violet, Fresh Lemon, Je T'aime; My Carolina Crush - Brown Sugar & BBQ-Spiced Bourbon, Pineapple, Pomegranate-Soaked Cherries, Lyle's Golden Syrup.

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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) Boston Chops, the new steakhouse in the South End, is debuting a new Brunch menu, held every  Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the dinner menu, including Lobster Cobb Salad (grilled avocado along with the lettuces, ½ a lobster, sharp cheddar, egg and grilled bacon, $24). The Unnamed section of the menu features items such as Huevos Rancheros, with machaca beef cheeks, black beans, grilled avocado, and a tortilla ($14); Brisket Shank & Grilled Tongue "Hash" with a 2hr egg, frites, cheese curds and gravy ($14); Giannone Fried Chicken with biscuits, sawmill gravy, sausage, and pepper jelly ($19), Brunch Frites, bottomless frites with a selection of either grilled steaks (a choice of three 8oz cuts) or sandwiches (corned brisket & tongue reuben $14, burger with house bacon, BC sauce & cheddar, $15, croque monsieur $15) served with the choice of select sauces from the dinner menu. For Sides, try the House Made Pecan Sticky Buns ($7) or House Made Donuts with Chocolate Sauce ($7).

On the beverage menu, you will find Prime Bloodies, culinary infused Bloody Marys, a collaboration between the kitchen and the bar. All bloodies can be “cooked” to order: Rare – bold house made Bloody Mary mix, Medium– add spice to your life, Well Done– when you want to play with fire. Selections include: Pickled Mary with asparagus, green beans, frog balls, and cornichons – all pickled in house ($10); Smoked Kebab with speared bell peppers, pearl onions, and smoked beef tongue ($10); Charred Shishito with pepper jack cheese, grilled shishito pepper, and lemon ($10); Steak & Cheese with veal stock and blue cheese stuffed olives ($10).

2) The Beehive Restaurant's latest celebration will be “La Fête nationale du Québec” or “Quebec National Day” featuring an evening of food and live performance from award-winning singer-songwriters Isabelle Cyr and Yves Marchand on Monday, June 24, from 5pm-1am. In partnership with the Quebec Delegation of Boston and Svedka Vodka, The Beehive will be decked out representing our friends to the north in proper fashion as Cyr and Marchand perform original, well-known and traditional pieces from their Quebec and Acadian repertoire from 8pm-12am.

Highlighting the true friendliness of Quebec and its people, dinner will kick off at 5pm with a La Fête nationale du Québec specials menu in addition to The Beehive’s regular fare. The evening’s food will feature traditional Quebec fare such as: Smoked Trout Cakes with Horseradish & Cucumber Salad ($12), Foie Gras & Maple Crème Brulée ($14), Brome Lake Duck Breast Au Poivre with Sweet Potato Fries ($27), Québec style Lobster Spaghetti ($32), and Bleu berries pie with Maple syrup ice cream ($8).

In the mood for some Quebec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of maple syrup, served on the rocks with a cinnamon stick, or the "Quebec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

There is no cover charge for this event, but dinner reservations are highly recommended, so please call 617-423-0069.

3) The Grafton Inn introduces the first annual Grafton Food Festival, a celebration of local food and farms in Vermont, to be held June 22 and 23, from 10am-4pm, in Grafton Village. The event is presented by Northeast Flavor, a food and wine magazine focused on New England culinary pursuits. Celebrate Vermont’s “taste of place” and sample local food from more than 20 local food providers including Grafton Village Cheese, Side Hill Farm, Vermont Creamery, Blake Hill Preserves, Wright Orchard Sugarworks, Vermont Smoke and Cure and more. Additional food vendors, a bar and local farms will be set-up for purchased items, as well.

Guests will have the chance to enjoy cooking demonstrations each day featuring nationally recognized chefs including Susan Tuveson and Jean Kerr of Northeast Flavor, Jason Tostrup of the Inn at Weathersfield, Martin Schuelke of the Grafton Inn and more. One lucky attendee at each of the five cooking demonstrations will win the prepared food and sit at a special Chef’s Table at the event to enjoy it.

Cost is $10 per person; children under 12 are free. The Grafton Inn will offer specially priced farm-to-table dinner menus at the Old Tavern Restaurant on Friday and Saturday evening. Friday night is a Vegetarian themed tasting dinner (with a meat option) and Saturday night is a local Pasture to Plate tasting dinner. Reservations are necessary for each dinner. Additional activities in Grafton this weekend include guided wine and cheese hikes at Grafton Ponds Outdoor Center on Saturday and Sunday at 1:30 p.m. ($25 per person) and live music at Phelps Barn Pub on Friday and Saturday night at 8 pm (no cover). The Grafton Inn is offering a special Grafton Food Festival lodging package that includes two night’s lodging at the historic inn, breakfast each morning, entry to the Food Festival and a special Food Festival welcome bag for just $375.

For the complete event agenda and to book lodging or dinner reservations, visit GraftonFoodFestival.com or call 800-843-1801.

4) Beginning Sunday, June 9, TICO hosts a monthly Summer Patio Party with food, drinks, music, games, giveaways and fun. On Sunday, July 14, from 2pm-8pm, there will be an All-American BBQ. Technically it’s Bastille Day, but don’t tell that to TICO – they’re still celebrating the Fourth well into July with classic BBQ fare like burgers, dogs, ribs, cornbread; beer samples, giveaways from Patron Tequila, and music from DJ Jaz. On Sunday, August 11, from 2pm-8pm, there will be a Patio Pig Roast. Closing out the summer with another of TICO’s winning pig roasts, the patio will be rocking once more with all-you-can-eat porchetta from the rig roast, sides, beer samples, giveaways from Patron Tequila, and music from DJ Jaz.

COST: $20/person at the door includes all-you-can-eat food, beer & spirit tastings, giveaways and live music from DJ Jaz of the Boston Celtics

5) Bistro 5, a phenomenal Italian restaurant in Medford, is celebrating strawberries and local agriculture from June 13-June 29, with a special 5 Course Tasting Menu with Wine Pairings. 50% of their dessert sales will benefit the Federation of Massachusetts Farmers Market.

The Menu is:
Strawberry Thyme Chilled Soup (Port Wine Syrup, Mascarpone and Prosciutto)
2011 Aragosta, Vermentino, Sardegna
Scungilli (Thinly Sliced Conch, Green Strawberries and Spring Onion Vinaigrette)
2011 Loosen Bros "Dr .L" Riesling, Germany
Goat Cheese Ravioli (Strawberry Confetti and Shishito Peppers)
2009 Montaribaldi, Dolcetto d'Alba
Duck Milanese (Strawberry and Window Box Shiso, Rhubarb and Cherry Compote)
2009 Zenato, Valpolicella, Ripasso
Strawberry Shortcake (White Chocolate Mousse and Lemon Cloud)
2011 Elio Perrone 'Bigarò', Brachetto d'Aqui

Cost: Tasting Menu--Five Course: $68 per person or Three Course: $49 per person
Wine Pairing--Five Course: $25 per person or Three Course: $20 per person

For reservations, please call (781) 395-7464

6) Chef-owner Chris Douglass of Ashmont Grill is hosting four special dining events this summer. Prices and menus vary.

Monday, June 24 @ 6 PM 
Joel Gott Wine Dinner: Cost $65 inclusive for 5 courses of seasonal cuisine, served communally on the patio and paired with 5 wines from this white-hot winery. Gott’'s local representative will speak. Seating for this event limited to the first 25 people who call to reserve a space.
Sunday, July 14 @ 6 PM 
Pig Roast: This exciting outdoor pork-a-thon features a traditional pig roast with all the fixin’s plus selected beers and wines. Cost is $60 inclusive.
Sunday, August 11 @ 6 PM 
Lobstah Bake: New Englanders know that this feast always includes our favorite crustacean, plus local corn, potatoes, clams, hot dogs, watermelon and more. Act fast as seating is limited @ $60 inclusive.
Sunday, September 8 @ 6 PM 
Dueling Chefs of Dorchester: This exciting competition pits the kitchen teams of Ashmont Grill and Tavolo (our sister restaurant) against each other in an end-of-the-season patio party chock full of local farm fare, meats, fish, psta, homey desserts, wine and beer. $75 inclusive.

Rain dates for all four events will be posted online.

7) Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, announced three new hires to his restaurant team. The Alpine Restaurant Group currently owns and operates Posto, Posto Mobile and The Painted Burro in Davis Square. These are some of my favorite restaurants. Alpine Restaurant Group has named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Additionally, Chef Wyatt Maguire joins as Executive Chef of Posto.

“In 2010, Posto was one of the first restaurants to debut in the resurgence of the Davis Square restaurant scene,” says Joseph Cassinelli. “It is New England’s first Verace Pizza Napoletana certified pizzeria, but over time it has evolved to be much more. Under the direction of our new team, guests can now enjoy a dining experience that highlights the simplicity of Italian cuisine augmented with the New England bounty. An extensive antipasti program of small plates, handmade pasta dishes, and local grilled meats and fish are labors of love that we are all excited to share.”

The new menu at Posto showcases the simplicity of Italian cooking with a focus on artisan ingredients. The menu includes a new section of Stouzi (white bean puree with cauliflower giardinerre), Ensalate (string bean salad with fava, pea, sunchoke, Gaeta olive and pistachio pesto) and Primi (ciabatta with rosemary roasted peach, foie gras & lavender sea salt). The Pasta section features an expanded selection of hand made dishes such as a rabbit tagliatelle with peas, carrots, toasted garlic, farm egg & tarragon. The Pizza selections offer both rosso and bianco selections and continue to be made in the true Neapolitan spirit with “00” flour, San Marzano tomatoes, and house made fior di latte mozzarella. A new section of Carne e Pesce showcases wood roasted meat as well as an extended selection of seafood dishes such as whole roasted sea bass “cartocchio” with spicy pomodoro, fennel & saffron sea salt and brook trout with kale, chiogga beet, sweet onion & bone marrow “almondine.”

The beverage program at Posto has also been revamped. The cocktail list now includes a selection of Aperitivo such as Aperol Spritz which is available by the pitcher, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. The wine list features sparkling, rose, white and red wine selections available both by the bottle and by the glass. Posto’s beverage program also features an imported Italian wine preservation system called Enzo. Enzo’s extensive wine by the glass program allows guests to enjoy rare selections of reserve wines by the glass. I look forward to checking out all the changes.

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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 crew at Farmstead, Inc. is shaking up your typical takeout routine with family-style suppers and monthly brunches, complete with all the house-cured meaty, artisan cheesy fare you dig from Farmstead. Weekend happenings include:

Sunday Suppers:
Every Sunday night, excluding May 26 and June 2, from 5pm-10pm
Cost: $29 per person; $39 per person with beverage pairing
Beginning this spring, Matt & Kate Jennings and the Farmstead team share age-old family recipes in a weekly Sunday Supper series. Diners are welcomed for three-course family-style feasts of homespun classics with a Farmstead twist, served communally with an optional beverage pairing (two hand-selected wines from the restaurant’s cellar, one cocktail or a beer-and-shot combo, depending on the menu). The full bistro menu will also be available during Sunday-night dinner starting June 9. Reservations accepted but not required.

Inspired by mom’s greatest hits, upcoming menus include (subject to adjustments):
June 9: Melville Rangoon and "Duck Sauce"
Orange Beef and Broccoli with Steamed Rice
Pineapple Upside-Down Cake with Maraschino Cherry Ice Cream
Singapore Slings
June 16: Fried Pickles with Garlic Ranch
BBQ Ribs, Coleslaw and Mom's Buttermilk Biscuits
Strawberry Rhubarb Pie with Vanilla Ice Cream
Bourbon Slush Punch
June 23rd: Antipasto All'Italiana
Nanny's Spaghetti and Meatballs
Affogato with Biscotti
Nero D'Avola

Monthly Brunches
First Sunday of every month; from 10am-2pm
Round off your weekends Jennings-style with once-a-month Sunday-morning brunches done up the Farmstead way. Midday meals include playful takes on brunch standards featuring monthly changing options like Sweet Pea Waffles with Smoked Salmon, Fried Mortadella & Pancake Sandwiches, Papas Gordas and House-Made Cider Doughnuts. Reservations suggested but not required.

2) It’s the mother of all pop-up dinners this June when Matt Jennings of Providence bistro/artisanal shop Farmstead, Inc. gathers ten of his closest friends – who also happen to be dynamite chefs from Boston, New York and Canada – for the first-ever Northern Alliance Dinner at jm Curley in Boston.

Celebrating the camaraderie, creative collaboration and shared inspiration between US and Canadian chefs, the dinner features a multi-course meal of neo-traditional North American cuisine from ten culinary all-stars. The evening begins with a reception of chef favorites Fernet Branca and Bols Genever soaked up with passed apps, followed by five collaborative courses with beverage pairings.

Proceeds from the Northern Alliance dinner support a favorite charity of the US chefs – the American Farmland Trust – in its mission to support and protect small family farms. A second event later this summer in Montreal will support an organization close to the Canadian chefs’ hearts.

Participating Chefs
Matt Jennings – Farmstead, Inc. (Providence)
April Bloomfield – Spotted Pig, The Breslin, The John Dory Oyster House, Salvation Taco (NYC)
Ken Oringer – Clio, Uni, Toro, Coppa, La Verdad, Earth (Boston)
Jamie Bissonnette – Toro, Coppa (Boston)
Zak Pelaccio – Fish & Game (NYC)
Derek Dammann – Maison Publique (Montreal)
Lee Cooper – L’Abbattoir (Vancouver)
Rob Gentile – Buca, Bar Buca (Toronto)
Matty Matheson – Parts & Labour (Toronto)
Jeremy Charles – Raymonds Restaurant (Newfoundland)

When: Sunday, June 23, 6pm-10pm
Cost: Tickets are $250/person and available at http://www.farmsteadinc.com/shop/things-we-love/northern-alliance-dinner-0

3) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Pasta. Guests will learn how to make Mama Lucia's Traditional Italian Lasagna, Pasta al Forno and Maccheroni Chittara. Attendees will learn the secrets of perfect pasta, sauce and pairings. Class will conclude with a family-style dinner.

When: Wednesday, June 5, from 6:30p.m.-9 p.m.
Where: Lucia Ristorante, Winchester, 13 Mt. Vernon St.   Winchester
Cost: The cost is $50 plus $15 materials fee. Classes are held in downstairs kitchen. Students can sign up and pay at host station before class date or pay by credit card by phone. For more information or to book a spot, please call (781) 729-0515.

4) 62 Restaurant & Wine Bar in Salem is launching a new Tuesday Tasting wine series beginning Tuesday, May 28, featuring wine, food and a chance to mingle with friends new and old for only $25 per person. Guests can look forward to (4) unique wines and (4) creations presented by chef Antonio Bettencourt while learning about each wine. “We have a really robust wine program here and many times people are intimidated by a restaurant’s wine list. We wanted to create a unique series so that our guests can experience all that we have to offer in a relaxed, comfortable and most importantly, fun setting,” said Chef Bettencourt.

A great deal for diners, the restaurant has added a fun twist to the series. Unlike typical wine dinners, each Tuesday night tasting has a unique theme meant to overcome some of the pretention associated with wine tastings. In addition to the wine pairings, guests will get a taste of true Italian authenticity as Chef Bettencourt serves up some of his paired spuntini and small plates.

May 28: What’s the 411? This tasting will cover the wine tasting basics- highlighting grape varietals, their characteristics and where they are grown around the world. Terroir- What is it and why should I care?
June 11: Pretty in Pink. At this wine tasting 62 is breaking the stigma of pink wine and setting the new rules for rose. Real men drink pink, too.
July 16: Summertime wines- Grilling reds-wines with low tannin and bright acidity/Picnic whites-keeping it light and bright/Sangria, ole! -using seasonal fruit to spice up your wine
August 20: ABC-- Anything But California – There’s more to U.S. wine than what’s grown in the Golden State. At this tasting guests will explore the other wine U.S. regions including Washington, Oregon, New York and even Massachusetts.
September 17: Italian All-stars - From Piedmont to Tuscany. Exploring some of the most sought after wines from Italy. Barolo, Barbaresco, Brunello & Super Tuscan
October 15: American Heavy Hitters Big-boy Cabs and Zins that make you pay attention.

Registration is necessary and can be done by calling 62 at (978) 744-0062

5) The Vermont Cheesemakers’ Festival will return to the shores of Lake Champlain this summer to celebrate Vermont cheeses, artisan foods, craft beers, local wines—and the people who make them. The 5th Annual Vermont Cheesemakers’ Festival will be held on Sunday, July 21 at the Coach Barn at Shelburne Farms in Shelburne, VT from 10am-4pm.

This year’s festival will feature over 200 cheeses from more than 40 cheesemakers, as well as dozens of artisan food producers, and local beer, wine and spirits producers. Tasting, pairing and sampling opportunities will be interspersed with cheesemaking and cooking demonstrations, and workshops throughout the day.

“This year’s “Meet the Cheesemakers” workshop series will be free with the price of admission, and offered on a first come, first serve basis. Murray’s Cheese will share their “Counter Intelligence” with a workshop on affinage and the cave-aging process. The cheesemakers behind Vermont’s well-loved cheddars will present “Cheddar is a Verb,” a workshop devoted to understanding what makes a great cheddar. “Cheese Through the Seasons” will delve into cheese seasonality and the subtle variations that result from the changing Vermont landscape.

Two cooking demonstrations will also be offered free with admission-- “Creative Cheese Boards” with Chef Sean Buchanan of Black River Produce and “Beyond Fondue: Cooking with Cheese” with Chef David Hugo of Shelburne Farms.

Tickets are $50 per person and include full access to all festival events, including workshops, demonstrations, and beer and wine tastings. Tickets are available online at www.vtcheesefest.com or by calling 802-86-FLYNN. The Festival typically sells out well in advance, so early ticket reservations are encouraged.

This cheese fest is always a great time and I highly recommend you check it out. And make sure to get your tickets early as they only sell a limited amount and sell out every year.

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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) On March 14th, from 7pm-10pm, Towne Stove and Spirits will host an event to benefit Boston Children’s Hospital: Fill with Bills. At this charitable fete, the team at Towne will urge guests to drop bills into the Boston Children’s Hospital glass donation vessel, that permanently lives at the top of the stairs in their Uptowne dining room and bar area, in support this ever-worthy cause. At this celebration of generosity and care, guests will enjoy complimentary hors d’oeuvres by Executive Chef Mario Capone and cocktails like their signature Uptowne Punch (wild tea vodka, cranberry simple syrup, triple sec and hard cider). At the end of the evening, the funds raised will be graciously presented to the Hospital.

To attend this event, Towne Stove and Spirits kindly requests making a donation to Boston Children’s Hospital at the door. To RSVP, please contact: kritter@towneboston.com.

2) Join The Beehive for a special Easter jazz brunch on Sunday March, 31 from 10am-4pm. Enjoy world-class music and a three course prix fixe meal for $33.95 per person featuring comfort cuisine classics from Executive Chef Rebecca Newell. Start off with options such as Greek Easter Lemon Lamb Soup or House-made Granola & Yogurt with Fresh Berries before indulging in the main event with choices that include Eggs Benedict with Smoked Salmon, Ham or Short Ribs and Easter classics such as Roast Leg of Lamb with Tomatoes, Capers, Olives & Oregano Potatoes, Baked Spiral Ham with Charred Pineapple Glaze, Peas & Whipped Potatoes, and The Beehive’s acclaimed Eggs Shakshuka (sunnyside eggs baked “North African Style” with tomato sauce and polenta). Or, opt for more traditional fare with The Beehive’s Prime Cheeseburger. For kids, The Beehive has a “Little Bee’s Kids Menu” ($12) to order from before they scurry off to partake in the annual Easter egg hunt from 10am-3pm.

The Beehive is also serving Easter Dinner from 4pm-10pm with live jazz performances until 12am. For reservations please call (617) 423-0069.

Read More

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) Shake off your funk and revel in the blues with The Beehive’s Blues On Sunday series. The Beehive is bringing you top notch blues complemented by tasty meals and libations compliments of Knob Creek every Sunday night from 8pm-12am. The all-star house blues band is led by 25-year-old musical veteran keyboardist and producer, Bruce Bears and features a core band of legendary players with a revolving door of guests singing, sitting in and getting down.

The Beehive invites guests to share a relaxing Sunday night of great performance with libations from Knob Creek including their Rye Whiskey and Single Barrel Reserve, and dishes from Executive Chef Rebecca Newell such as the Lowcountry Shrimp & Grits ($12), Stuffed Rack of Pork, Bacon, Apple & Brioche Stuffing, Brussels Sprouts, Cider Jus ($24), ‘Fall-Off-The-Bone’ Baby Back Ribs ($13) and the Beehive Prime Burger with Frites, and Slaw ($16).

2) Passion for good food mixed with fun and a dash of education is the inspiration for this spring’s event lineup at Farmstead, Inc. Cheese, wine, whiskey and brunch get the year started off right.

Upcoming events include:

Brunch at Farmstead, Inc.
First Sunday of every month beginning March 3, 10am-2pm
Every month, Farmstead whips up a morning-after spread that’ll knock your bacon-craving socks off. Think boudin noir sausage with biscuits and gravy, fried oysters and poutine, whiskey-brined Rhode Island ham, house-made candied nut granola and corned beef hash, washed down with French-press and Bloody Marys, of course. Reservations are accepted but not required.

Celtic Cheese and Whiskey Class
Sunday, March 10, 4pm-5:30pm
$65 per person
Celebrate St. Patrick’s Day with a blend of the Celtic lands’ best whiskeys and scotches and the cheeses that love them. The Farmstead, Inc. crew talks you through whiskey and cheese pairing basics while you sample Ireland’s finest brown spirits and curds. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/31013-whiskey-cheese-class.

Wine + Cheese = Love: A 101 Class
Sunday, April 14, 4pm-5:30pm
$50 per person
To honor the never-fail combination of wine and cheese, Farmstead, Inc. Barman David Magiantine and Cheese Monger Thomas Perry invite friends and fans to sample the pairings that made them fall in love with the worlds of vino and fromage in the first place. Guests are invited to learn the basics of pairings and polish their own palates and preferences. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/41413-wine-cheese-love-class.

Can I Eat The Rind? A Cheese 101 Class for the Whole Family
Sunday, May 19, 2pm-3pm
$45.00 per person; $35.00 for those under 21
The world of queso sparks lots of cheesy questions: Why does it stink up the fridge? How long will the cheddar last? Why is this kind orange? Farmstead has the answers to all these and more at their popular Cheese 101 class. The whole family is invited to nibble on a selection of cheeses and sip on some wine (sparkling cider for underage guests), as the mysteries of cheese are demystified. To reserve a spot, call 401-274-7177 or purchase tickets online at http://www.farmsteadinc.com/shop/classes/51913-can-i-eat-rind-cheese-class-whole-family.

3) Cinquecento, a new Roman trattoria, will start serving weekend brunch. Beginning Saturday, February 16, Cinquecento will be open for brunch from 10am-3pm on weekends. Reservations are accepted. Cinquecento is located at 500 Harrison Avenue in Boston's South End. Parking is free.

Cinquecento's inaugural brunch menu will include savory Italian dishes like Uova In Camicia, truffled polenta with poached eggs and Fontina cheese, Bistecca e Uova, grilled steak and eggs with Pecorino biscuits and piquillo pepper marmellata, and Cinquecento's already famous Tagliatelle Bolognese pasta with meat sauce. Indulge your sweet tooth with specialties like Ricotta Crespella, crepes with whipped lemon ricotta and native honey, Ricotta Fritters, Sugar Donuts, and Mela e Taleggio, an apple and Taleggio cheese panino with walnut honey pesto.

Accompany brunch with a selection of craft cocktails such as the Arancia Frizzante, a refreshing blend of blood orange juice, vodka, lime, soda water and mint simple syrup, The Bellini, a classic mix of white peach puree and prosecco and an Italian-inspired Bloody Mary, spiced up with peperoncini chilies.

4) Animal Welfare Approved, Chef’s Collaborative and Let’s Talk About Food will be supporting the Harvard Law School Food Law Society in its second annual food law and policy conference in Cambridge, Mass. on March 8-9. The conference will explore the legal and policy aspects of food labeling and will feature a series of lecturers and panelists who are experts in the field. This is the first law school hosted conference dedicated to examining the issue of food labeling from a legal perspective. Bringing together prominent experts to explore the issue is crucial to students, academics, politicians and thought leaders.

There is a great deal of confusion surrounding the misleading food labels commonly found on meat, eggs and dairy. By exploring the issue with industry experts, both students, consumers and professionals will gain an increased understanding of what is really at stake when it comes to the words we put on foods—whether the words are used for informing the public or for marketing the product. “Labeling is about communicating and the words we use matter. This first-ever conference at Harvard Law School is a terrific opportunity help all of the stakeholders come together and think critically and creatively about how to move food system move forward,” says Louisa Kasdon, founder of Let’s Talk About Food.

Melissa Kogut from Chef’s Collaborative adds, “It’s not enough to take labels at face value. This conference will put a much needed spotlight on a confusing topic and show us which labels to trust (and why) and what questions to ask.” AWA Program Director Andrew Gunther says, “When we heard about the opportunity, we immediately knew this was something we wanted to be involved in. Harvard is seen as a leader and is known for hosting dynamic debates and the best way to seek change is through active dialogue and consensus.”

Event co-sponsors include Animal Welfare Approved, the Harvard Food Law and Policy Clinic, Let's Talk About Food, and the Petrie Flom Center for Health Law Policy, Biotechnology, and Bioethics. Register at http://hlsforumonfoodlabeling.eventbrite.com/#. Admission is free for students with ID, and open to the public for $5 per day of attendance. Visit http://www.hlsforumonfoodlabeling.com/ for more information.

5) Lucia Ristorante Owner Donato Frattaroli introduces exciting additions to Lucia Winchester’s lineup. Together with Executive Chef Pino Maffeo, the two are making Winchester Center a foodie destination this winter. Beginning this February, Lucia Winchester is launching two events: Traditional Lucia Family Dinners and Cooking Classes with Chef Pino and Donato.

With its first installment on Sunday, February 24, the Traditional Lucia Family Dinners are designed to transport guests to Abruzzo, Italy as if they were at the Frattaroli dinner table. For just $20 per person ($15 for children under 12 years old), guests can feast on an authentic Italian dinner composed of century old Frattaroli family recipes. The dinner spread includes: soup or salad, pasta (an option of linguine or penne) with marinara sauce, and a choice of two sides—sausage, meatballs, beef braciolettine, or ribs. The Traditional Lucia Family Dinner menu will be available every Sunday and Monday evening during dinner service throughout the winter.

On Wednesday, February 27, from 6pm-9pm, Lucia is launching its Cooking Classes with Chef Pino and Donato. The first installment of this monthly series is titled, “Mouth-Watering Soups and Stocks: The Building Blocks of World-Class Italian Cooking.” Chef Pino and Donato will give guests hands-on training in the art of mouthwatering soup and stock making. Attendees are encouraged to bring a notebook – during the three-hour cooking course, they will learn the basics of how to make simple stocks (chicken stock and prosciutto broth) and how to incorporate them into world-class tasting soups (pasta fagiole and minestrone soup). They will also discuss bread pairings with Piantedosi breads, including how to choose which breads go best with a variety of meals. The cost of the class is $55 per person.

For more information about these events, please call (781) 729-0515.

6) On March 11, at 7pm, Legal Harborside will team up with Cakebread Cellars’ Director of Sales, Dennis Cakebread, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine. Cakebread Cellars has vineyard properties located throughout Napa Valley surrounding the production facility in Rutherford where it all began in 1972. Today, the winery owns 13 sites totaling 982 acres.

The menu will be presented as follows:

HORS D’OEUVRES
vol-au-vent, lobster, tarragon, mascarpone
geoduck clam, yuzu marinated melon, virginia ham
pickled sardines, dill crème fraîche, caraway and rye toast
merguez sausage, fennel vinaigrette and apple hash
Cakebread Cellars Chardonnay, Napa Valley, 2010
FIRST COURSE
tuna carpaccio* (bosc pear, wakame, serrano chiles, wasabi aioli and cucumber)
Cakebread Cellars Sauvignon Blanc, Napa Valley, 2011
SECOND DOURSE
grilled shrimp (rosemary, smoked and braised chickpeas, chorizo and roast garlic dust) Cakebread Cellars “Reserve” Chardonnay, Carneros, 2010
THIRD COURSE
cast iron skillet-seared duck breast (red rice, golden rutabaga, preserved walnuts and junipers)
Cakebread Cellars “Benchland Select” Cabernet Sauvignon, Napa Valley, 2009
CHEESE
mountain cheese and dried fruit
Cakebread Cellars Zinfandel, Lake County, 2010

COST: $125 per person (excludes tax & gratuity)
 Reservations can be made by contacting 617-530-9470

7) Maritime Gloucester, a working waterfront museum and marine science education center, will present a series of public lectures in March on the future of fishing and seafood, sustainability, and seafood fraud. Each free lecture takes place at 7pm at Maritime Gloucester, 23 Harbor Loop off Rte. 127 in Gloucester.

Meet the region’s experts on these hot-button topics, and learn how the latest industry changes are affecting both fishermen and consumers. "The public is hungry to better understand these topics, and we are thrilled to bring the conversation to Maritime Gloucester,”" says Executive Director Tom Balf.

Turner’s Seafood is the 2013 sponsor of this unique public information program. Turner’s, a family-owned business, is a partner with Cape Ann Fresh Catch, operates a retail fish market and wholesale fish processing facility in Gloucester, and a restaurant/oyster bar/fish market in Melrose called Turner’s Seafood Grill. Turner’s also sells fish and lobster with overnight delivery.

Schedule of Events:

Thursday, March 7
Fish, Fraud and Forensics
Sheila Jarnes, NOAA (National Oceanic and Atmospheric Administration) and Beth Daley, The Boston Globe
The lead reporter on the Globe’s seafood fraud investigative team, and a NOAA inspection/enforcement official, will describe this emerging concern, and what measures are being taken to address it.
Thursday, March 14
Trawl to Table: Understanding Today’s Groundfisheries
Jen Levin, GMRI (Gulf of Maine Research Institute), and a spokesperson TBA from the Northeast Seafood Coalition
An eye-opening discussion of commercial ground fishing methods, gear technologies, seafood transport, and the seafood needs of discerning markets.
Thursday, March 21
Sustainable Seafood Choices
Allison McHale, NOAA Fish Watch, and Heather Tausig, New England Aquarium’s Ocean-Friendly Seafood Program
Sustainable seafood purchases are a lot easier to make, thanks to these two consumer-oriented programs. A must for anyone who cares about our oceans’ renewable resources.
Thursday, March 28
Seafood Restaurant Crawl
various eateries throughout greater Gloucester. See http://www.maritimegloucester.org OR http://www.turners-seafood.com for further information

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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) Great news! After suffering a kitchen fire on July 15, Chef & Owner Anthony Caturano is ready to reopen the doors to his North End staple, Prezza. Opening today, the refreshed Prezza will once again dazzle diners with its Old World-style Italian cuisine and a wine list boasting over 800 labels.

Says Caturano, “We are really excited to kick off 2013 on a fresh note. On behalf of the Prezza team, I want to sincerely thank the Boston Fire Department, the City of Boston and our amazing neighbors, friends and patrons for the overwhelming support we’ve received in wake of the kitchen fire. We are forever grateful and look forward to reuniting with everyone soon.”

Prezza will make its encore performance by debuting a new menu that captures the tastes of the seasons through twists on classic Italian preparations. Newcomers to the appetizer portion of the menu include: Lambrusco Braised Chicken Thighs (with prosciutto, crispy potatoes - $16); Eggplant Stuffed with Fresh Anchovies (scamorza, roasted tomato - $16); Sunny Egg (wild mushrooms, grilled bread - $16); Baccala (tomato, fresh chili pepper, chick peas - $16); and, Chestnut Soup (croutons, duck confit, white beans, mushrooms - $15). For new handmade pastas ($15 – appetizer; $30 – entrée), Chef Caturano will now serve: Ricotta Stuffed Pansotti (butter, sage, Aceto Balsamico); Chestnut Ravioli (pulled duck, butter, parmigiano cheese); and, Pumpkin Ravioli (brown butter, sage, mascarpone, lobster meat).

From the oven, Prezza will now dish out: Roasted Halibut (squid ink gnocchi, lobster, cherry tomatoes, basil lobster broth - $34); Roasted Bronzino (Brussels sprouts, black olives, roast potatoes - $28); Veal Porterhouse (saffron lobster risotto, broccoli rabe, red wine sauce - $46); and, Venison Loin (grilled cabbage, amarone risotto - $38). Prezza will also continue serving up throwback favorites such as: Seared Scallops (pumpkin, sage, mascarpone, spiced hazelnuts - $16); Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Crispy Shrimp (Italian slaw, cherry pepper aioli - $16); and, Wood Grilled Squid & Octopus (braised white beans, toasted parsley - $16); Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk, tossed with butter and sage - $12); Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15 – appetizer; $30 – entrée); Fish Stew (lobster, swordfish, shrimp, clams, mussels, squid, lobster broth, toasted bread, saffron aioli - $38); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $28); and, Swordfish (tomato braised octopus, chili flake, chickpeas - $30).

Prezza is open for dinner Sunday through Thursday from 5:30pm-10 and Friday and Saturday from 5:00pm-10:30pm. The bar opens daily at 4:30pm.

2) Turner Fisheries is unveiling an Ocean to Table Tuesday night dinner series this month, which will offer guests the option of ordering seasonally inspired, three-course prix fixe menus featuring a different theme per month. This series launches on January 8, every Tuesday from 5pm-10pm.  Chef de Cuisine Armand Toutaint has chosen a theme of root vegetables for the month of January, and will be preparing dishes featuring pumpkin, sweet potato, parsnip, and beets, paired with sustainable seafood. Guests can expect to dine on broiled rainbow trout with honey glazed beets and skin-on haddock with sweet potato hash.

The Ocean to Table dinner costs $45 per person, exclusive of tax and gratuity. Wine pairings are additional, and will vary by menu.

3) Owner & Chef Brian Poe has decided that his New Year’s resolution is to launch a brunch at the Tip Tap Room in Beacon Hill. Poe now offers the Tipsy Brunch on Sundays from 10:30am-3pm. The brunch will include some classics with modern twists including: Muffins & Stuff (Chef Poe’s blend of fresh breads with breakfast caramel butters --$6); Baked Berry Irish Cut Oatmeal (topped with mint, white chocolate mousse, cinnamon sugared pecans - $6); Breakfast Salad (frisée with champagne and brown sugar vinaigrette topped with grilled doughnut croutons on a frittata - $9); Belgian Beer Waffles (Belgian Wit maple syrup, beer butter $10); Two Eggs (scrambled, fried or poached on toast with potatoes $8.50); Tip Top Benedict (butter fried smashed potato cake dusted with English muffin crumbs, cured ham, poached eggs, beer cheese hollandaise $12.50); The Signature Omelet (basil, Brie cheese, mushrooms, truffle shavings, asparagus $11.95); BLT Burger & Egg (housemade Beacon Hill bacon, lettuce, tomato, egg, cheddar on brioche, served with French fries $8.95); Cranberry French Toast (topped with maple pecans and whipped cream $12); Jalapeño Corned Beef Hash (topped with a poached egg $11); Croque Madame (griddled ham with Gruyere cheese, Dijon mustard, fried egg $12); and, Steak & Egg (5oz peppercorn-parsley rubbed filet, fried egg, whiskey sauce on French toast $21.95). For sides, there is Bacon ($3), Toast ($2) and Sausage ($3). To pair with the homestyle goodness, the Tip Tap Room will also serve up their 36 seasonal beers on tap as well as brunch-esque specialty brews.

4) In an episode dubbed the “Italian Empire,” by the Food Network, the Tuscan Brands family which includes the Tuscan Kitchen restaurant and the newly opened Tuscan Market in Salem, NH, both focusing on authentic artisanal food and preparation, will be the focus of an upcoming episode of “Chef Wanted with Anne Burrell.”

In the episode which is scheduled to air on Thursday, January 31 at 10pm, Tuscan Brands is looking for an executive chef who can handle the heavy volume while maintaining a dedication to scratch cooking. Chef Anne Burrell brings in four candidates, who are tested on their Italian cuisine skills and knowledge. The final two chefs are each handed the keys to the restaurant for a dinner service: One chef must dig their way out of a bad start, while the other struggles with consistency.

“It was a great experience working with Anne who shared our passion and commitment to authentic artisan Italian cuisine,” said Joe Faro, Chief Food Taster and Founder of Tuscan Brands.

A viewing party is in the works for the evening of the show at Tuscan Kitchen and more details will be released as they become available.

5) On January 31, at 6:30pm, Legal Harborside will team up with Château Fuissé winemaker, Antoine Vincent, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine.

The menu is as follows:

HORS D’OEUVRES
Gougère with camembert mousse
Freshly shucked oysters,* citrus mignonette
Alaskan crab cannelloni, Thai basil and chili
J.J. Vincent Crémant de Bourgogne, NV
FIRST COURSE
Braised Lobster (quince and ham salad, lettuce-ginger emulsion)
 J.J. Vincent Pouilly-Fuissé “Marie Antoinette,” 2010
SECOND COURSE
Fresh Chestnut Soup (squab-stuffed cabbage, hazelnut oil and pain d’épices)
Château Fuissé Juliénas “Domaine de la Conseillère,” Cru Beaujolais, 2009
Château Fuissé Morgon “Charmes,” Cru Beaujolais, 2009
THIRD COURSE
Baked Halibut (fricassée of snails, sweetbreads and lardons, roasted shallot and Meyer lemon)
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2009
Château Fuissé Pouilly-Fuissé “Les Brulés,” 2008
CHEESE
Selection of Burgundian cheese
Château Fuissé Pouilly-Fuissé “Le Clos,” 2010
Château Fuissé Pouilly-Fuissé “Le Clos,” 2008

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

6) Owner & Chef Brian Poe is launching a new lunch menu at the Tip Tap Room in Beacon Hill. Chef Poe’s new offerings include a series of savory appetizers and soups, lunch salads, sandwiches and burgers and, of course, its namesake’s tips and taps.

For starters, the Tip Tap Room will dish out the following items: Wild Mushrooms (sautéed with soy & chive vinaigrette, charred tomatoes - $9.75); Boar Meatballs (spicy ginger cilantro garlic broth - $13.95); Baked St. André Brie (coriander citrus roasted beets, warm mushroom vinaigrette - $9.95); Mashed Sampler (shareable tasting of horseradish, goat cheese, creamed corn & olive tapenade mashed potatoes - $5); French Onion Soup (Gruyère cheese, toast point - $5/cup; $9/bowl); and, Acorn Squash Soup (cinnamon spiked cranberry salsa, goat cheese - $5/cup; $9/bowl).

New lunch salads include the following highlights, all available with an optional tip selection (additional $6.50; swordfish - $7.50; wild game - $10): The Tip Tap (maple roasted pecans, roasted pumpkin, blue cheese crumbles, cranberry-sage vinaigrette - $9.95); Fried Goat Cheese (grilled asparagus, watercress, crispy prosciutto, carrot-ginger vinaigrette - $10.95); and, Grilled Baby Bok Choy (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95).

There are ten sandwich and burger options like: Mediterranean Tuna Melt (tuna salad, melted American cheese, Bibb lettuce, tomato, sourdough bread - $10.95); Grilled Sausage Sub (beer boiled, bell pepper & onion slaw, French baguette - $9.95); B.L.T. (seven-bacon tips, lettuce, tomato, Tabasco mayonnaise, sourdough bread - $8.95); Turkey Burger (lettuce, tomato, cranberry-fennel slaw - $10.95); and, Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing - $10.95).

7) On Sunday, February 10, China Blossom Restaurant and Lounge, 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 celebration is centuries old and the most important of the traditional Chinese holidays. More than anything, 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. Due to the tremendous success of last year’s event, a second seating has been added this year, and guests will have the choice of attending a 4pm or 6pm performance, with each show followed by dinner.

Guests will enjoy butt-kicking gong fu (kung fu) and lion dance demonstrations, as well as traditional Chinese dances from the Newton Chinese Dance Team 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 in the New England area, including at the Museum of Fine Arts in Boston. 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. Guests will also have the chance to increase their luck and ward off evil spirits in the New Year with the Hong Bao (Red Envelope) ceremony. During this traditional ceremony, red envelopes containing “lucky money” are typically given by the married to the unmarried, usually children.

After guests have taken in all of the festivities, guests will be invited to indulge in a dim sum buffet featuring China Blossom favorites as well as traditional Chinese New Year offerings. Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20), and can be purchased online here or by calling China Blossom at (978) 682-2242. Seating is limited and reservations are required. 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.

Ongoing Events & Live Performances:
Er Hu (Chinese Violin) performance
Gu Zheng (Zither) performance
Newton Chinese Dance Team
Lion Dance by Yang's Martial Arts
Martial Arts Demonstration by Yang's Martial Arts
ACCE Singing Chorus
Hong Bao (Red Envelope) ceremony
Buffet dinner featuring traditional dim sum

COST: Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20).
RSVP: Seating is limited and reservations are required. Tickets can be purchased online here or by calling China Blossom at (978) 682-2242.

8) For the first time in CityFeast’s 8 year history, the Seaport District and the South End will join the North End in dining out to conquer Diabetes! The 8th Annual CityFeast, held on Sunday, January 27, at 6pm, is fun-filled evening hosted by twelve of the most exclusive restaurants in Boston: Antico Forno, Aura, The Gallows, Lucca, Lucia, Pulcinella Mozzarella Bar, Taranta, Temazcal, Terramia Ristorante, Tremont 647, Tresca and Strega Waterfront.

Tickets include a five-course dinner with wine pairings (or tequila pairings at Temazcal) at the choice participating restaurant, and proceeds will benefit Joslin’s High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.

The North End’s own Carla Gomes began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.

Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://­www.­joslin.­org/­cityfeast

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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) Executive Chef Eric Gburski and Owner Brian Poe are rolling out weekend brunch at Estelle’s and Gburski will be serving up some Southern-inspired homestyle attractions.

For starters, options include: Spicy Smoked-Chicken Liver Deviled Eggs ($3.95); Estelle’s House Pickle Plate (a variety of seasonal pickles with a pickled egg & buttermilk ranch sauce - $6.25); “No Tomatoes, No Beans & No Crying” Authentic Texas Chili (spicy beef & beer chili with cheddar cheese, sour cream & cilantro - $7.95); Buttermilk Biscuits & Sausage Gravy ($6.95); and, Crispy Fried Chicken Livers (with orange marmalade, garlic seared greens & tobacco onions - $6.95).

Gburski is also serving up eight signature brunch plates with selections like: Pain Perdu (Louisiana French toast with sweet battered brioche with orange marmalade & molasses grilled banana - $8.95); Stuffed French Toast “Monte Cristo Style” (smoked turkey, Tasso ham & Gruyère cheese crispy fried with spiced fries - $12.95); Wings Over Waffles (buttermilk fried chicken wings with cornmeal Belgian waffles & dried cranberry gastrique - $10.95); Brisket & Sweet Potato Hash (with cheesy scrambled eggs, buttered toast & house jelly - $12.95); and, Frank’s Brunch Burger (topped with a single runny egg, cheddar cheese, tobacco onions & spicy aioli with house cut fries - $12.95).

Estelle’s will offer a variety of side orders such as: Molasses Grilled Banana ($4.25); Watermelon Radish Salad ($3.25); Garlic Seared Greens ($3.95); Red Beans & Rice ($4.25); and, “Hot as Hell” Scotch Bonnet Sausage ($4.95).  To wash it all down, there are three specialty cocktails ($8.95 each): Mimosa; South End Screwdriver; and, Bloody Estelle’s.

Estelle’s will serve weekend brunch from 11am-3pm.

2) The Beehive is hosting its first-ever holiday Gospel Concert featuring The Roxbury Presbyterian Praise Team on Wednesday, December 19th, from 8pm-12am. Guests can enjoy their favorite holiday melodies while enjoying food and drink including specials from the evening’s sponsor, Bulleit Rye.

The evening’s entertainment will be led by Aaron Bellamy, who has put on many jazz-induced funky performances at The Beehive as co-leader of the Funky Abs. He is the go-to bassist for funk in Boston, but on December 19th he will show his talents in the gospel genre as he leads his band and four singers from his regular Sunday appearance at The Roxbury Presbyterian Church in taking the stage to perform soul-inspired Christmas classics.

The Beehive’s professional bartender team will be serving up some of their highly acclaimed cocktails from the from sponsor Bulleit Rye including the El Chicano, made with Bulleit Rye, Kahlua, Coffee Bitters and a Dash of Illegal Mezcal Joven, $12.50, and other specialty cocktails available that night only.

For dinner reservations or for more information please call 617-423-0069. No cover charge, cash bar, reservations recommended.

3) In the holiday spirit, next week's Cheese Tuesday at L’Espalier will be a very special one for fromager and maitre d’ Louis Risoli – host of the evening – as he celebrates “An Italian Holiday” family tradition with guests, featuring his favorite Italian cheeses and a three-course holiday feast prepared from his family's generations-old recipes.

On the menu, guests will find dishes that Louis’ aunts, mother and Nonna prepared every Christmas and Easter, all served with complementary wines (the family is from Piacenza, Italy, so Parmigiano Reggiano is sure to be a star ingredient). This is a Cheese Tuesday near and dear to Louis’ heart, as he and Chef de cuisine Matt Delisle recently spent an entire day learning to prepare this holiday meal with Louis’ relatives. Enjoy this meaningful meal as Louis shares family stories, and end the evening with an unforgettable “cheese song”.

Cheese Tuesday is hosted by Fromager and Mâitre d’ Louis Risoli and Sommelier Erich Schliebe who offer a tasting event that combines wine and cheese in a casual setting with commentary about each course and its wine pairing, respectively. Cheese Expert Louis Risoli has defined the role of Grand Fromager across the East Coast, is a speaker at national cheese conferences, and is well versed in worldwide cheese varietals and culinary cheese trends. He is one of the few individuals in the country to recently receive certification as an American Cheese Society Certified Cheese Professional ™.

Sommelier Erich Schliebe loves wine because a good bottle has everything he loves about literature: history, geography, sociology, economics, science, and psychology. He can be found comparing wine characteristics to famous artwork, martial artists, and rock bands, making the extent of his wine knowledge approachable and fun.

An "Italian Holiday" will be held on Tuesday, December 18, at 7pm.  The cost is $85 per person, not including tax and gratuity. Reservations are required and can be made by calling L’Espalier directly at (617) 262-3023.

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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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Painted Burro: Brunch & Mexican Wine

Mas meatloaf, por favor! 

This past Sunday, I returned to The Painted Burro, in Somerville, with the Boston Brunchers to check out the Burro's Brunch menu. I reviewed the Burro last week, after dining there on two nights, and now can provide an update after my brunch experience. In short, brunch was delicious and very reasonably priced, well worth checking out on Sundays.

In the photo above, you can see panels on the walls and this is the soundproofing I discussed in my prior review. During brunch, the sound levels were very manageable and there was no difficulty in talking to anyone at our table. The sound proofing seems to be doing its job. In time, some of those panels will be painted with murals. They already blend in very well, but will look very cool once painted.

The Brunch Menu includes the same Appetizers and Tacos as on the Dinner menu. The Entrees are mostly different, with about ten options, and includes the Yucatan Meatloaf and the Mexican Loco Dog from the dinner menu. Nearly all the Brunch Entrees are priced $8-$10, and considering the quantity and quality of the dishes, they present an excellent value. You'll find dishes such as Chipotle Chocolate Chip Pancakes and Thick Cut French Toast, as well as items such as the Sunshine Burrito and Huevos Rancheros.

The Goat Empanadas. Again, a delicious choice with a compelling roasted red pepper & tomato-chipotle salsa.

The Fundido with Chorizo. Who wouldn't like all that cheesy goodness with plenty of spicy chorizo? This is one of my favorite appetizers.

Despite all of the other choices, I had to order the Yucatan Meatloaf again, to ensure the first time wasn't a fluke. And it was as amazing as the last time, with that great spicy red mole sauce and the flavorful meatloaf, with its intriguing blend of tastes and textures. It is a hearty dish, great for brunch or dinner, and gets my highest recommendation once again. Kudos to Chef Bua!

I think this was the Huevos Rancheros ($9), with 2 fried eggs, roasted corn, queso anejo, charro beans, salsa ranchero de la casa, and crispy tortillas. A variety of different entrees were on the table, and everyone was very happy with all the food they sampled. Plus, everyone was quite pleased with the large portion sizes.

The Vaquero Hash ($10) comes with 2 fried eggs, braised pork, roast potato, kale, nopales, poblano rajas, and chipotle mayo. Another dish that pleased everyone. You won't go wrong with any brunch entree. All of the brunchers I spoke to seemed very delighted with all of the food.

One of my objectives at brunch was to try the two Mexican wines on their wine list. As far as I am aware, they are the only Boston area restaurant that carries Mexican wines. (If anyone knows of another, I would love to hear about it.) Both of the wines are from the L.A. Cetto winery in the Valle de Guadalupe in the state of Baja California in Mexico. In the 19th century, there was a Catholic mission here which produced wine but the Mexican government eventually stripped the Church of all its lands. About 30 years later, a private company bought the land and established the first large scale winery in Mexico.

In 1928, Don Angelo Cetto began trying to establish a wine industry in the region, and eventually, the L.A. Cetto winery was founded in 1975. They now produce a wide variety of wines, including sparkling and fortified wines. At the Burro, they carry the 2006 L.A. Cetto Reserva Privada Nebbiolo and the 2009 L.A. Cetto Chenin Blanc and I highly recommend both of them.

The 2006 Nebbiolo is made from 100% Nebbiolo, the Italian grape which is well known for producing Barolo and Barbaresco. It spends about 14 months in French oak, and then two years in the bottle. This wine is a deep, dark red (almost purple) in color with a compelling nose of black fruits with hints of cherry. On the palate, the dark fruit flavors are prominent with a backbone of cherry and mild spice. The tannins are well integrated and it has a moderately long finish. It certainly reminded me of an Italian wine and I never would have guessed it was from Mexico. At retail, it would run around $20 and I think it is well worth the price. It would pair best with a hearty dish, such as pasta or a meatloaf.

The 2009 Chenin Blanc is made from 100% Chenin Blanc, sees no oak and only has an alcohol content of 12%. This was crisp and fresh, with delicious fruit flavors of melon, pear and peach and hints of herbs on the finish. I had a second glass of this wine as I enjoyed it so much. A great summer wine, or something with lighter dishes, such as chicken or seafood. It was easy drinking and pleasant, and at a retail price of $8-$12, it would also be a good value wine. Once again, you would not think it was from Mexico.

These two wines make me want to check out far more Mexican wines, and I strongly urge all of my readers to taste Mexican wines if you get the opportunity.

For dessert, I tasted the Chipotle Chocolate Ice Cream, a creamy and tasty treat with a spicy finish from the Chipotle, and a flavor that reminded me of cinnamon. I also tried another savory Popsicle, this time the flavor being Corn. Yes, it had a strong corn flavor and it was much more savory than sweet. A very unique dessert.

Once again, The Painted Burro satisfied and I strongly recommend you visit for dinner or brunch. From Fundido to Meatloaf, Tequila to Mexican wine, there is plenty to please all palates and tastes. Muchas Gracias to Chef Cassinelli and Chef Bua!

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