Sake News: 2 Dinners, a Novel & Maine

1) Join me on Monday, December 3 at 6:30pm, for a tasty and interesting Sake Dinner at AKA Bistro in Lincoln. For only $55 per person, you will be treated to a four course meal, each course paired with a different Sake. During the course of the dinner, I will talk about Sake, from its history to its rituals, giving you a basic foundation in this intriguing beverage. I'll help demystify this exotic alcohol and hopefully entice you to seek our more Sake after this dinner.

This is the second time I have done a Sake event at AKA Bistro and the first one went very well, with many happy attendees. As space is limited, reservations are necessary so please call the restaurant at 781-259-9925 to secure a spot. Hope to see you there!

Food Menu:
--Salade de pommes locales (Local Orchard Apple Salad with blue cheese mousse, arugula. reduce apple cider and toasted walnuts)
--Foie gras torchon (Foe gras with preserved seasonal fruits and toasted brioche)
--Braised Shortribs (with Kabiyaki carrot and sauteed baby vegetables)
--Chocolat Biscuit (With yuzu ginger puree, Chestnut nougatine and pumpkin ice cream)

2) Just another reminder that I also am presiding at another Sake Dinner on Wednesday, November 28, at 6:30pm at China Blossom in North Andover. You will get 3 courses of food and 4 different Sakes for only $40 per person. Plus, I will talk about many different facets of Sake, from its legends to etiquette. Check out my previous post for all the details. Hope to see you there too!

3) As I previously mentioned, my new novel, Demons, Gods & Sake is now available as a Trade Paperback through Amazon. The Trade Paperback is 252 pages long and sells for $14.95. This novel is the fourth installment of the Tipsy Sensei series, the adventures of Nate Randall, a Sake Expert from Boston. The novel is also available as an Ebook and the prior three Tipsy Sensei short stories are available as Ebooks too.

Demons, Gods and Sake can now be found at its first bookstore, The Book Oasis in Stoneham. I am hoping to make it available in a few other local and independent book stores in the near future. Plus, I hope to do some local book signings. If any restaurants, book stores or other businesses would like to stock my new novel and/or do a book signing, please contact me.

4) There is a new kura, a Sake brewery, in Maine! I don't have much information about the Blue Current Brewery and their website and Facebook page also lack detail, but I am attempting to gather more information. When I learn more, I will be sure to share it with my readers. The cold winters in Maine probably are excellent for Sake brewing, so there is some potential there. I am also checking out another possible Sake brewery in Massachusetts!

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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) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!

2) On Saturday, November 3, from 12pm-2pm, the Seaport will host an interactive cooking class for the holidays. Class attendees will work alongside Seaport’s chefs in the interactive Action Kitchen to create Thanksgiving specialties and side dishes while enjoying tasty bites and beverages. Menu items to include: Sherried Green Beans with Wild Mushrooms, Classic Sweet Potato Casserole,  Traditional Cornbread Dressing,  Fresh Cranberry Relish and the Perfect Gravy. Seaport Beverage Manager Eric Loring will be on-hand to speak to pairing the perfect wines with your holiday meal.

Ticket prices for “Creating a Holiday Meal to Impress Your Guests” are: $75 for one guest or $125 for a couple. Admission includes complimentary self-parking in the Seaport Garage as well as side dishes and recipes to go.

Tickets are available via Eventbrite. 

3) Doug Bates, President, Greater Portsmouth Chamber of Commerce, has announced the dates for Restaurant Week Portsmouth & The Seacoast: November 8-17. The bi-annual culinary event has 49 locally owned restaurants already signed on to participate with special menus and deals. The restaurants and chefs are planning to celebrate the area's seasonal bounty. At each restaurant, a three course lunch will $16.95 while a three course dinner costs $29.95.

I have mixed feelings about these myriad restaurant weeks, as they often times don't offer a stellar experience or food. You have to be really choosy about where you go, as the true gems are not easily found. But some of these newer restaurants weeks lack some of the issues that plague the longer running events, like Boston Restaurant Week. Portsmouth is an up and coming culinary destination, and reminds me in some ways of Portland, Maine. Portsmouth is attracting some very talented culinary talent and it is well worth checking out, so this Restaurant Week gives people a less expensive opportunity to check out the offerings.

My top recommendation for Portsmouth is Moxy, which I recently gave a stellar review. Their Restaurant Week menu is not yet online, but I suspect their offerings will be quite compelling.

4) On Tuesday, October 30, at 6:30pm, haunted happenings will take over Legal Sea Foods. In honor of Halloween, Legal Sea Foods will host a spooktacular “Legal Holiday” a night early in Park Square’s 10,000 bottle wine cellar. The evening will feature small plates and Halloween-themed sips:

FIRST COURSE
Maryland Crab Bisque (Old Bay & curried brioche croutons)
Craggy Range "Fletcher Family" Riesling
SECOND COURSE
Braised Beef Short Ribs (creamy polenta, chanterelle mushroom ragout)
Terlato "Devil's Peak" Meritage Style Blend
THIRD COURSE
Belgian Chocolate Bread Pudding (Chambord cherry compote, chocolate shavings)
Death by Chocolate Martini

Cost: $40 per person (includes tax and gratuity)
Reservation required by calling: 617-426-4444

5) Chef Vittorio Ettore, Chef/Owner of A Tavola, is pleased to announce that Chef Daniel Noonan has recently been appointed as Chef de Cuisine. Chef Daniel Noonan comes to A Tavola from Hamersley’s Bistro, where he worked for over 11 years and was most recently Sous Chef. He strives to emulate Gordon Hamersley’s work ethic and inspiring dedication. As a Chef, Noonan’s top priorities are delivering a great product at a fair price in a timely manner as well as creating two-way communication platforms with his staff and customers. Noonan also admits the three ingredients he could not live without are thyme, olive oil and love. And maybe salt.

Continuing the monthly A Taste of Italy tour at A Tavola, Noonan and Ettore have worked together to create an exclusive menu throughout the month of October. This menu will focus on the Lazio region and the simple pasta and roasted meat dishes that dominate tables throughout Central Italy.

Menu
--Caccio e Pepe (Thick Spaghetti with Roman Pecorino and Black Pepper)
--Agnello alla Romana (John Crow Farm Lamb and Roman Style Fava Beans with Mint, Sage and Fennel)
--Castagnaccio (Chestnut Tart with Pine Nuts and Raisins)

The pre fixe Tuscany menu is $45 per person, with regional wine pairing for an additional $20.
Reservations are welcome by calling 781.729.1040

6) BostonChefs.com is throwing its annual autumn fundraiser on Monday, November 12 at Regattabar from 5:30 to 8:30 PM. Now in its ninth year, Flavors of Fall--co-sponsored by City Square Associates, The Charles Hotel and Cambridge Savings Bank--brings together a dozen of the area's top restaurants in support of a local charity.

This year's beneficiary, The Possible Project, utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience. The Cambridge-based after school program enables high school students to start and run their own businesses, participate in a collaborative work experience, and receive individualized advising on their post-high school pathways.

Returning Cantabrigian restaurants--Rialto, Russell House Tavern, The Blue Room, Bergamot, Garden at the Cellar, Harvest, Henrietta's Table, Sandrine's and UpStairs on the Square--will be showcasing their tasty wares alongside Flavors newcomers like Amelia's Trattoria and recent neighborhood additions Belly and West Bridge. And because hungry do-gooders are bound to get thirsty as well, Brooklyn Beer, Dreyfus, Ashby & Co., Noir Bar and Native Waters will be onsite serving their beer, wine, cocktails and water.

Tickets are available online right now, and the $65 per person ticket price--all of which goes to support the good work of The Possible Project--includes all food and beverages, not to mention a side of jazz courtesy of the Rollo Tomasi Quartet. And once again, J.P Licks will be on hand with their flavorful ice creams and coffees to make sure that you end the night on a sweet note.

Since the first Flavors event in 2004, over $75,000 have been been raised for a wide range of Cambridge-based community organizations. Past beneficiaries have included Tutoring Plus, Community Art Center, Second Chances, CitySprouts, CycleKids, CLSACC, On the Rise, and Project Playgroup. Go to the Flavors of Fall Hall of Fame to learn how these groups are enriching the lives of our neighbors in Cambridge and beyond.

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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) Having Blue Heron Farm, an organic garden, less than a mile away guarantees that Aka Bistro'’s fall menu is loaded with fresh flavors and healthfulness. Diners are encouraged to try these new early fall French menu offerings at Aka Bistro. Fall will come to the Japanese side of the menu shortly so sashimi-lovers please stand by.

Salade de Pommes Locales: Honeypot Orchard apples over arugula with bleu cheese mousse, toasted walnuts, apple cider reduction $10
Cuisses de Grenouille a la Grenobloise: Pan-fried frog’s legs with grilled leek puree, fried capers, lemon-herb vinaigrette $13
Foie Gras Torchon: with preserved seasonal fruits and toasted brioche $20
Cassoulet de Canard: Navy bean stew with duck leg terrine and roasted breast; served with shaved carrot & celery salad $28
Caree’ de Porc Roti: Boneless pork loin roasted and served with fig jus and cauliflower-potato gratin $24
Saumon Matignon: Pan-seared salmon with mustard cream sauce atop French lentils are cooked in butter with shaved fennel and baby turnips $27
Demi-Poulet Grille: Half chicken roasted with chicken with Brussels sprouts, bacon and fingerling potatoes; tarragon jus $22

2) On Thursday, October 11, at 6:30pm, Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, will host the Fall Harvest Wine Dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes of the season paired with some of Block’s favorite wines.

HORS D’OEUVRES
fourme d’ambert, roasted quince, port syrup
open face porchetta panini, quail egg
salt cod fritters, chorizo aioli
Adriano Adami “Dei Casel” Extra Dry Superiore, Prosecco di Valdobbiadene, NV
FIRST COURSE
sea scallop (blue hubbard squash and chestnut risotto, brown butter foam)
Schloss Schönborn Hochheimer Domdechaney Riesling Spätlese, Rheingau, 1997
SECOND COURSE
poached lobster (turnips, fennel, anise, cinnamon and pistachios)
Secateurs Chenin Blanc, Swartland, 2010
THIRD COURSE
baked halibut and lobster (porcini mushrooms, mashed potatoes, clover honey and whiskey sauce)
Patz & Hall “Zio Tony Ranch” Chardonnay, Russian River Valley, 2009
DESSERT COURSE
apple upside-down cake (cinnamon ice cream)
Alois Kracher “Cuvée Eiswein,” Burgenland, 2009

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

3) Oyster season is in full swing and Woodward at AMES has you covered when it comes to this seafood delicacy. Begining September 26th, guests can enjoy a new $1 Oyster special available Wednesdays beginning at 5pm. The deep-sea delights will be served platter-style and will come accompanied by horseradish, cocktail sauce and mignonette for dipping. This special will be offered until the raw bar’s stock runs dry.

Woodward also offers a selection of craft cocktails for pairing with your oyster ensemble like: Where There’s Smoke (Fidencio Joven Mezcal, Domaine de Canton, lime juice, agave nectar and habanero shrub-$12); AMES Sidecar (Hennessy VS, Tuaca liqueur, lemon and orange juice-$14); the Egg White Margarita (Milagro tequila, cointreau, agave nectar, lime juice, egg white and grapefruit bitters-$12); and, the One Court (Ron Zacapa 23 year-old rum, honey syrup and fresh lime-$12).

4) At Salvatore’s with 2 downtown Boston locations and restaurants in Medford and Lawrence, Executive Chef Victor Paone is taking an ordinary slice of pizza to an intoxicating level. Literally. Salvatore’s is now offering a brand new 21+ pizza menu featuring three authentic pizzas with an alcohol content. The adult selection includes: the Vignola Cherry Pizza, dried Italian cherries soaked in raspberry vodka with fresh mozzarella, gorgonzola, prosciutto and orange blossom honey; the Drunken Pig, Kahlua marinated braised pork, ricotta cheese, caramelized Granny Smith apples, mozzarella cheese and spicy hot honey; and last but not least, the Calabria Peach, rum infused fresh peaches, mascarpone, soppressata picante, fresh mozzarella and basil.

The 21+ pizza menu is available at all four locations and all (3) pizzas are available in 12” for $16 or 19” for $24.

5) On October 26, wine lovers worldwide will raise a flute to that quintessential wine of celebration, good cheer, and toasts everywhere: Champagne. Champagne Day encourages the celebration of this truly unique that can only come from the Champagne region in France. Consumers from around the world are encouraged to participate in the celebration of this authentic wine and raise awareness about the need to protect the Champagne name.

Participating is easy. Consumers can join Champagne Day online by blogging, tweeting, posting and sharing their thoughts about this exceptional wine by using the #ChampagneDay hashtag. Or, they can host or join one of the numerous retail and restaurant tastings that are being planned in locations across the United States. To stay up-to-date on the most current news regarding Champagne Day or to register an event, visit http://bit.ly/N3Xpw5.

As part of the celebration, the Champagne Bureau, USA is once again hosting a contest to recognize authentic Champagne and will give away a new iPad to one lucky winner. There are two ways to enter for a chance to win the latest iPad:

1) Send an ORIGINAL photograph that you have taken of an authentic Champagne label to champagne@clsdc.com with the email subject line as “Champagne Day 2012 Label Contest Entry”
OR
2) Post the picture including the authentic Champagne label to your Facebook profile and tag yourself and the Champagne Bureau in the picture.

One Grand Prize-winner will be selected randomly on October 23 and receive a new iPad. The winner will be announced on October 26, Champagne Day. Complete contest rules are available at http://bit.ly/UmVXfY. Contest entrants may submit multiple entries to increase their chances of winning. All entries must be unique, as duplicate entries will not be considered.

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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)  On June 5, at 6:30pm, Legal Sea Foods will team up with Bryan Parker, winemaker at Terlato Family Vineyards, to host a four-plus-course wine dinner at the Prudential Center location. Each course will feature Legal Sea Foods’ signature cuisine paired with selections from this vineyard. Guests will indulge in the following:

Hors D'Oeuvres:
Stuffed Mussels with Leeks and Lemon Zest
Frutti di Mare Brochettes
Endive with Maine Crab and Blood Orange
Paired with Terlato Family Vineyards Pinot Grigio, Russian River Valley, 2010
First Course:
Crispy Cod with Anjou Purée & Meyer Lemon Aioli
Paired with Terlato Family Vineyards Chardonnay, Russian River Valley, 2008
Second Course:
Pan-Seared Salmon with Rhubarb Compote & Herb Salad
Paired with Terlato Family Vineyards Pinot Noir, Russian River Valley, 2007
Third Course:
Mayan Rubbed Tuna with Grilled Long Beans & Mole Poblano
Paired with Giarrusso Zinfandel, Dry Creek Valley, 2008 and Terlato Family Vineyards “Block 9” Syrah, Dry Creek Valley, 2007
Cheese Course:
Berkshire Blue Cheese with Pickled Blackberries and Cocoa Crisp
Paired with Galaxy, California, 2008

Cost: $75 per person (excludes tax and gratuity)
Reservations required by calling: 617-266-6800

2)  AKA Bistro in Lincoln, one of my favorite restaurants, is gearing up for the Spring.

Chef Chris Chung'’s new Japanese menu items speak of Spring:
* Branzini is back. Mediterranean sea bass explodes with the combined flavors of hot sesame oil, jalapeno, cilantro and pickled burdock root ( a crunchy root vegetable with a taste similar to artichokes)
* Suzuki Sashimi. This is hybrid striped bass, seasoned with red shiso and topped with a tangle of mango-infused preserved yuzu & peppers
* Hamachi Sashimi Yellow. They adorn it with a creamy ginger vinaigrette, sea grapes and unique pressed yozu pineapple.
* Rock Shrimp Tempura. This is a a take on spicy Korean BBQ, “except with seafood instead of chicken.”

AKA has recently added a number of new Sakes to their list, such as the Sato No Homare (“Pride of the Village”) for $10/glass and the  Hakushika Yamadanishiki for $6/glass. The Sato No Homare is a favorite of mine, made in a sake brewery that is over 860 years old! What a taste of history.

Chariot de Fromage: Six or eight cheeses, at peak ripeness from The Concord Cheese Shop, are offered by the slice on Thursdays from 6-9 PM. Ask their cheesemonger Brie Hurd to describe the provenance and taste of each before deciding.

3)  Haru is debuting its new “Teriyaki for Two” Chef’s Special Menu, a prix fixe designed for two guests. Whether you’re an omnivore, pescatarian or vegetarian, you and your dining companion can indulge in the sweet tastes of “Teriyaki for Two.”

First Course:
Field Green Salad With Haru’s signature house dressing
Main Course:
Chicken Teriyaki (Marinated and grilled chicken breast with mixed vegetables)
-or-
Grilled Salmon Teriyaki (With shiitake mushrooms)
-or-
Tofu Teriyaki Grilled (With steam vegetables)
Dessert:
Ice Cream, Assorted flavors

The “Teriyaki for Two” Chef’s Special Menu is available during normal operating hours. It costs $45 (excluding tax and gratuity).

4)  As a result of a United Nations General Assembly resolution that passed in 2008, June 8 officially marks our planet’s biggest celebration of the ocean: “World Oceans Day.” On June 5, from 6pm-8pm, Legal Harborside will team up with The Nature Conservancy a few days early to celebrate “World Oceans Day” with a fundraising evening hosted on the rooftop lounge, brimming with local seafood and signature cocktails while overlooking Boston Harbor.

Supporters will indulge in a raw bar – filled with a variety of oysters, littlenecks and smoked salmon – and Legal Sea Foods’ signature New England Clam Chowder. Legal Harborside will also serve up complimentary beer, wine and an exclusively themed Ocean Breeze cocktail.

The only conservation organization working on marine issues in all U.S. coastal states and territories plus an additional 30 countries, The Nature Conservancy partners with fishermen to protect New England’s fisheries for the sake of healthy oceans and economically healthy coastal communities. Through 50 years of work in Massachusetts, The Nature Conservancy has protected more than 23,000 acres of important habitat from the coast to the mountains.

Cost: $80 per person in advance; $100 per person at the door
To reserve tickets, please visit: www.nature.org/junefive

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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)  In celebration of Easter Sunday on April 8th, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch. From 10:30am-4pm, diners can indulge in springtime fare and the prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.

Menu:
--Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
--Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
--Rohan Duck Rillettes with Traditional Accompaniments
--Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
--Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
--Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
--Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
--Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
--Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
--Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
--Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
--Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
--Selection from our Dessert Cart

2)  On March 27, at 6:30pm, Legal Sea Foods will “trick” out Park Square’s wine cellar with their next Legal Holiday: April Fools’ Day. For those looking to celebrate the occasion a bit early this year, Legal Sea Foods will serve up three-courses of unique beverages and fun hors d’oeuvres in this “Expect the Unexpected” themed menu:

First Course
White Shrimp Tamal with roasted corn relish & salsa tatemada
Domaine du Viking “Tendre” Vouvray, Loire Valley, 2009
Second Course
Pan Seared Native Striped Bass with cilantro rice au gratin & green pepper cream sauce
Ken Forrester “Petit” Pinotage, Western Cape, 2010
Third Course
Pastel Tres Leches with café de hoya caramel sauce
Petite Mexican Coffee

Cost: $35 per person (includes tax and gratuity)
Reservation required by calling: 617-530-9392

3)  Tamo Bar in the Seaport Hotel is gearing up for St. Patrick's Day with some distinctively Irish cocktails and authentic dishes from the Emerald Isle. All are welcome to join in on the fun from March 14 through St. Patrick’s Day, Saturday, March 17. The Irish classics are available at both Tamo lounge and Aura restaurant.

St. Patrick’s Day Cocktails
Shannon Cider (Tullamore Dew Whiskey, Magners Cider, Simple Syrup, Fresh Lime Juice, Muddled Mint, Poured over ice) $10
Guinness Float (Guinness, Vanilla Ice Cream, Baileys Float) $12
Galway Bay (Jameson Irish Whiskey, Calvados, Fresh Lime Juice, Grenadine, Shaken and served straight up) $10

St. Patrick’s Day Menu
Shepards Pie (A Rich Dish of Stewed Lamb Topped with Mashed Potatoes. Served with a small green side salad) $24
Corned Beef and Cabbage (Our version of a classic dish) $22
Pan Roasted Hake (Colcannon, Baby Carrots, Whole Grain Mustard Beurre Blanc) $24

4)  AKA Bistro, located in Lincoln, is one of my favorite suburban restaurants and their early spring menu will be highlighting sashimi. AKA Bistro chef /owner Chris Chung’'s reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open Uni Sashimi Bar. Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. In 2010, Chung and business partner Christian Touche (Clio's 15 year GM) broke from Clio, with Oringer’s blessing, and headed out to Lincoln to open AKA Bistro.

Chris Chung’s early spring menu includes:
--Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari
--Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron
--Bronzini with pickled burdock root, hot sesame oil and cilantro
--Sea Bream Sashimi with Shanghai style cabbage and shiso granite’
--Striped Bass Sashimi with mango kosho, umeboshi and red shiso
--Kumomoto Oyster with Barberry tapioca and ponzu
--Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes
--Kobe Beef Dumplings with Sukiyaki consommé
--Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos
--Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake
--Scottish Salmon Sashimi with Hakka soy bean vinaigrette

More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)

5)  On Friday, March 16 and Saturday, March 17, Blue on Highland will go green with a special Saint Patrick’s Day menu celebrating the luck of the Irish. Guests are invited to indulge in Irish beef stew ($14), fish & chips with malt vinegar ($16) and grilled rib eye steak with Jameson whiskey butter and colcannon ($28). Diners can top off their festive fare with Blue’s mint chocolate cupcakes ($8) for dessert.

Irish or not, Blue’s Celtic-inspired cocktails will get everyone in a celebratory mood with specials such as the Irish Buck, Bushmills whiskey with ginger beer and fresh lime ($11), St. Germain green cooler ($11), traditional Irish Coffee ($8.50) or Harpoon IPA (yes, it will be dyed green, $6). All food specials will be available for lunch, dinner and takeout on both Friday and Saturday, so head to Blue on Highland and go green this St. Patrick’s Day.

Reservations are recommended. Please RSVP at 781-444-7001.

6)  Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar serves a three course sit-down menu with a focus on deliciously traditional dishes. Brunch hours on April 8, Easter Sunday, are 11:30am-3pm. The prix fixe menu is $34.95 per person with a children’s version available for $16.95. Fleming’s traditional a la carte menu will also be available.

“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”

For the Benedict, tender filet mignon is cooked to order, topped with impeccably poached eggs, then crowned with buttery béarnaise sauce tasting of fresh lemon, shallots, and tarragon. Fleming’s New Orleans-Style French Toast is made from thick slices of rich brioche bread soaked in Grand Marnier-flavored cinnamon batter, then cooked in butter until crisp and golden brown on the outside with a velvety interior. A generous dollop of housemade chantilly cream and fresh berries make for a decadent topping. Shrimp or Filet Frittata and a Steakhouse Filet Mignon Cobb Salad round out the main course offerings. Guests start with Fleming’s signature Wedge Salad or a Fresh Fruit Medley, and desserts include a choice of Crème Brûlée, White Chocolate Bread Pudding or Walnut Turtle Pie.

The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.

A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.

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Sake Brunch at AKA Bistro on Nov.20

Would you like to learn more about Sake? One of the best ways to learn is to taste Sake with food, to see how well it interacts with a variety of dishes. So maybe you would be interested in the upcoming Sake Brunch being held at AKA Bistro in Lincoln.  

AKA Bistro garnered two wins in my Favorite Restaurants of 2010, including Favorite Brunch, Traditional Fare and Favorite New Suburban Restaurant. Presenting both French and Japanese fare, the restaurant offers many interesting and delicious dishes and I have been recommending it to everyone. I am now collaborating with AKA Bistro to present a special Sake Brunch, which may be the first of its kind in the area. This is your opportunity to taste their fare while learning about sake from me.

The Sake Brunch will be held on Sunday, November 20, at 1pm. You will receive Five Courses, prepared by Chef Chris Chung, accompanied by Five Sakes and the cost is only $55 per person. During the brunch, I will give a lesson in Sake, providing your the basics you need to know about this fascinating and tasty brew.

You must make a reservation by calling AKA Bistro at 781-259-9920, and please tell them that I sent you. Seating is limited so if you desire to attend, please call soon.

The Sake Brunch menu will be as follows:

First Course:
Suzuki (hybrid striped bass) Sashimi with mango kosho, umeboshi and red shiso seasoning.
Paired with a Sparkling Sake

Second Course:
Tempura of Local Mushrooms and Vegetable with Yuzu ketchup and Curry aïoli
Paired with the Watari Bune Junmai Ginjo

Third Course:
Aka Fried Rice with rib eye cap, shrimp, scallop, sesame oil, soy aromatic, scallion and pepper
Paired with a Yamahai style Sake

Fourth Course:
A Cheese Plate with a Creamy Goat cheese
Paired with an Ohtouka Namazake

Fifth Course:
Green Tea Pana Cotta
Paired with a Murai Nigori Genshu

I hope to see you at this Sake Brunch. Kanpai!

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