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)  51 Lincoln Owner Jeff Fournier and Chef de Cuisine Nate Gibson present Raw August, a month-long celebration of internationally influenced raw cuisine, featuring vegetables from 51 Lincoln’s own rooftop garden and proteins in their purest form.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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) 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.

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) After months of swirling rumors, none confirmed, Chef Paul O’'Connell wants Boston area diners to know that his French-Latin bistro, Chez Henri, has NOT been sold, nor is it closing its doors anytime in the immediate future. O’Connell admits, however, that he has “been entertaining some possibilities for change, but there is no firm plan or time frame.” In the meantime, O’Connell is a full time presence in the Shepard Street kitchen.

In fact, O'Connell is re-launching The Latin Dinner Series, a summer dining concept that’s been on hiatus for a few years, but was a crowd favorite when it has been offered in the past. Starting on Memorial Day Weekend 2013, and running until the end of June, this sensuous, $39 prix fixe menu is based on recipes from a variety of South and Latin American cuisines.

In July, O’Connell will introduce a brand-new prix fixe menu concept, comprised of dishes made by a long and illustrious roster of alumni, that is, chefs who have spent time in the Chez Henri kitchen over the past 18 years (and in most cases have gone on to careers of great acclaim). First up is the celebrated husband-wife team of Amanda Lydon and Gabriel Frasca of Nantucket’s Straight Wharf restaurant, who will contribute recipes from their days working at Chez Henri in the late 80s. Pricing and details will be available soon online at http://www.chezhenri.com

2013 Latin Dinner Series 
Appetizers, Choice of
-Venezuelan Chipi Chipi Clam Soup with Ipswich Clams
-Clam Fritters with Bacon Aioli
-Grilled Clams Casino “Havana” with rum-lime butter & green garlic
-Chopped Kale Salad with cojita cheese, beachcomber croutons, buttermilk-chipotle dressing
-Chorizo and Shrimp Empanadas
- Smoked Cod and Lobster Chowder (cooked by Chef O’Connell at The Super Bowl – recipe below)
Entrees, Choice of
-Lobstah Bake in a Bowl: Maine Lobster, Mussels, New Potatoes and Corn with chile-lime butter and a bacon-corn biscuit
… add (1) Berkshire Farms Hot Dog, $2
-Ash-Roasted Hake and New Potatoes with Criollo Stew of spring vegetables, beer-battered onion rings and herb aioli
Desserts, Choice of
-Strawberry-Rhubarb Shortcake with Dulce de Leche
-Hot Fudge Sundae with Mexican Chocolate Brownie and crème de canela

2) Del Frisco’s Double Eagle Steak House and The Greg Hill Foundation will host Seaport Strong – a benefit to support those tragically affected by Boston Marathon bombings. The event, which will feature special guest bartenders such as New England Patriots players Danny Aiken and Zoltan Mesko, will donate 100% of the proceeds to the affected families and victims.

On Tuesday, June 4, at 6:30pm, for $50, guests will enjoy Del Frisco’s signature passed hors d’ oeuvres, VIP cocktails, and a silent auction, all while mixing and mingling with their favorite Boston athletes.

To purchase tickets, please visit The Greg Hill Foundation. For more information, call Del Frisco’s at 617-345-3941.

The Greg Hill Foundation is a 501c3 organization that was founded by Greg Hill, host of WAAF’s Hillman Morning Show. This unique foundation responds to immediate requests for assistance, to improve the lives of local families touched by tragedy, through matching the charitable donation of Greg's media audience.

3) The staff of Forum will be taking over sister restaurant, Noche, in order for the chef to test new menu times that will be on the Forum menu when it reopens and it will also allow the Forum staff to see loyal guests and friends while Forum is under renovations. Newly appointed Forum Executive, Chef Matthew Barros, will be hosting test dinners at Noche every Friday where the Forum menu will be introduced to guests as part of a weekly-ticketed event called “FORUM FOR ONE”. Proceeds from this multi-course dinner will benefit Boston’s ONE FUND.

Chef Barros was most recently the Chef de Cuisine at MARKET by Jean-Georges Vongerichten inside the W Hotel in Boston and at Myers + Chang in Boston’s South End. Forum staff, Forum guests, and supporters of Forum are invited to attend this special multi-course dinner while giving back. This will also give Chef Barros an opportunity to fine tune the Forum menu and teach the kitchen team his cooking techniques while he is without a kitchen. Some of the menu items will include:

First
--Warm Beet Salad - on Rich Yogurt with Candied Walnuts, Berkshire Blue Cheese, Bosc Pear, Garlic “Sand”
--Watercress Salad- Spiced Pecans, Cranberries, Blue Cheese, Champagne Vinaigrette
--Molasses Glazed Pork Belly with Pickled Peaches
Main
--Crispy Skinned Sea Bass on Couscous with Swiss Chard, Tomato Vinaigrette
--Brick Chicken on Panzanella Salad with Cherry Tomatoes, Sweet Corn, Dijon Basil
--Chili Glazed Lamb Chops* with Roasted Eggplant & Citrus Peppers
Dessert
--Frozen Chevre Parfait- Financier, Poached Pears, Caramel
Dark Chocolate Mousse Torte

WHEN: Friday, May 24 & Friday, May 31
Doors open at 6:30 pm. Dinner begins at 7:00pm
Proceeds will benefit Boston’s ONE FUND and tickets are $75 per person, Tickets can be purchased by logging onto www.forumboston.com.

4) 51 Lincoln, in Newton, is launching a weekly hands-on cooking series that will take place every Saturday called The Cooking School. Chef Fernanda Tapia will guide the class through a variety of topics ranging from the fundamentals of cooking to advanced techniques such as butchering a whole animal. After each class, the students are able to enjoy the fruits of their labor- a multi-course meal- paired with wine. Classes all take place from 9am-12pm every Saturday and will range from six to twelve students. Reservations should be made in advance online at The Cooking School.

Education is important to 51 Lincoln Chef/Owner Jeff Fournier as he is currently a culinary instructor at Boston University and Chef Fernanda was one of his students and now works for him at 51 Lincoln as one of his key chefs. When: The Cooking School at 51 Lincoln starts on Saturday, June 8 and all classes are listed below.

Saturday, June 8
Knife Skills: Hone and Refine Your Technique 
$75 Per Person (includes full meal and wine)
Saturday, June 15
Restaurant Secrets “Tricks of the Trade”: Searing, Blanching, Emulsions 
$100 Per Person (includes full meal and wine)
Saturday, June 22 
Handmade Pasta: Orichetti, Cavatelli, Fettuccine, Ravioli 
$89 Per Person (includes full meal and wine)
Saturday, June 29
Five Minute Pasta Sauces: Marinara, Puttanesca, Alfredo 
$89 Per Person (includes full meal and wine)
Saturday, July 20
The Best Breakfast: Eggs Benedict, Potato Hash, Crispy Bacon 
$89 Per Person (includes full meal and wine)
Saturday, July 27
Pickling and Canning: Jams, Tomato Sauce, Pickles 
$120 Per Person (includes jars of each to take home as well as a full meal and wine)
Saturday, August 3
Butchering, Part 1: Chicken, Pork Chop, Leg of Lamb 
$250 Per Person (includes meat to take home, full meal and wine)
Saturday, August 10
Butchering, Part 2: A Whole Pig 
$350 Per Person (includes the butchered meat from the whole pig, a full meal and wine)

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) Boston prepares to host its 4th annual Icelandic invasion this spring with A Taste of Iceland. The multi-day festival of entertainment offers Bostonians a chance to discover the wonders of Icelandic culture and lifestyle through a series of uniquely Icelandic events in Boston from March 8-12, 2013.

A Taste of Iceland is presented by Iceland Naturally, in cooperation with Icelandair, Reyka Vodka, 66° North, Blue Lagoon, Icelandic Glacial Water, Promote Iceland, Icelandic Group, Islandsbanki, , City of Reykjavik, Keflavik International Airport (KEF), Landsvirkjun, Fjardarlax, the Government of Iceland, Legal Sea Foods, Revere Hotel, Paradise Rock Club, WERS 88.9 FM, Arctic Salmon and Icelandic Brand Seafood.

One of the events is a special Icelandic Menu at Legal Sea Foods from March 8-12. Guest Chef Fannar Vernarðsson, first place winner of Icelandic Dessert of the Year in 2012, and Chef Thrainn Freyr Vigfusson, Executive Chef at the renowned VOX restaurant in Reykjavík, have created a special Icelandic tasting menu to be offered exclusively at Legal Sea Foods. Sourcing the freshest ingredients straight from Iceland, the two chefs will collaborate to offer a unique four course menu that will showcase the best of Nordic cuisine to Boston-area diners. In addition, the restaurant will feature a custom-made Reyka Vodka cocktail.

The three course Icelandic Menu will be offered at three Boston Legal Sea Foods locations; Copley Place, Prudential Center, Park Square, and the four course offering will be served at Legal Harborside, Floor 2. The 3-course Icelandic Menu will be offered for $32.95 (Copley, Park and Prudential), and the 4-course menu will be offered for $55 (Legal Harborside) and will include:

First
Marinated Icelandic salmon with fennel, rutabaga, artic char roe in spruce oil and horseradish dressing.
Second
Pan fried Icelandic cod with potatoes dressed with Icelandic dulse, watercress salad and mussel sauce.
Main (only served at Legal Harborside, Floor 2)
Roasted shoulder of Icelandic lamb with sunchokes, onions, preserved lemons and lamb jus.
Dessert
Skyr Tiramisu style: Skyr mousse and spice cake served with coffee ice cream.

Reservations can be made by visiting http://www.legalseafoods.com/reservations.

Chef Thrainn Freyr Vigfusson, is one of Iceland’s most brilliant young chefs. In 2011 he took seventh place in the Bocuse d’Or, one of the world’s most prestigious international cooking competitions. In 2009 he was awarded the Silver Medal in the Scandinavian Chef of the Year Competition. In 2007 he was named the Icelandic Chef of the Year. Vigfusson if the head Chef of Kolabrautin, one of the latest additions to Reykjavik’s burgeoning food scene. Chef Vigfusson attended the Hotel and Catering School in Kopavogi, Iceland, graduating in 2005, and the Valrhona Grand School of Chocolate in 2007.

Chef Fannar Vernarðsson graduated on top of his class from The Icelandic Culinary School in 2007. He has worked at a number of fine dining restaurants in Reykjavík, including chef de cuisine at Einar Ben and VOX restaurant. Fannar is currently Executive chef at the renowned VOX restaurant at The Reykjavík Hilton. Fannar comes from Siglufjörður, a small town in Northern Iceland. In his kitchen, he focuses on the New Nordic Cuisine. He regularly takes his team of chefs with him to the countryside gathering local wild herbs, mushrooms and berries which they serve with a wild yet elegant style. Fannar has won awards for third place in chef of the year 2011 and first place in desert of the year 2012. One of his sous chefs at VOX restaurant, Sigurður Kristinn Laufdal, is competing for Iceland in Bocuse d´or in Lyon this year.

2) Chef de Cuisine Armand Toutaint focuses on classic New England inspired cuisine, executed with a modern and elegant touch. Chef Toutaint's philosophy is to provide generous portions of the freshest, local sustainable seafood available.

Turner Fisheries continues its Ocean to Table Tuesday Night Dinner Series this March, with Chef Toutaint’s chosen theme of Fin Fish. Each week, Chef Toutaint will prepare a three course meal based around a chosen Fin Fish, including: salmon, grilled wreakfish, haddock and tuna.

Each prix fixe menu includes an appetizer, entrée and dessert. The fresh from the ocean meal will cost $45 per person with additional wine pairings optional.

WHEN: Every Tuesday in March, 5 p.m. - 10 p.m.
March 5 - Salmon
March 12 - Grilled Wreakfish
March 19 - Haddock
March 26 - Tuna

3) On Tuesday, March 12, from 6pm-8pm, The Beehive's co-owner and resident curator Jennifer Epstein and special guest curator Emily Lombardo will co-host the 14th installment in The Beehive's continuing art series entitled, Sting! 14: Future Futurist. The work on view for Future Futurist offers a new approach to seeing how reality shifts as perspectives warp with time. Realities explored in these works range from chemical to cultural identity, extinction married to rebirth, and evolution offering the possibility of progress. These works are not what they seem, challenging the notion that the image of the future is fixed in the world of science fiction and dystopic narratives. Each artist included in this exhibit approaches this subject with poetic individualism allowing for multiple entrances into an alternative world scape.

The ongoing Sting! series always signifies the launch of a new art installation at The Beehive and highlights an evening of live entertainment, food & libations specials along with amazing art. For this 14th installment, Jennifer Epstein joined forces with Emily Lombardo to bring together a group of artists (most of whom are working here in Boston or who otherwise have connections to the city). Emily Lombardo received her BFA in Glass from Massachusetts College of Art in 2002 and is currently pursuing her MFA at the School of the Museum of Fine Arts. Lombardo divided her studies between the glass and printmaking departments where she developed her unique glass printing techniques. Lombardo also started the kiln forming studio at Diablo Glass School in Boston, where she piloted a unique range of classes for adult artists and community youth programs.

There will also be a special live musical performance, starting at 6pm, by Karen Kocharyn, an Armenian born drummer, who brings together an all-star band featuring the amazing Phil Grenadier and George Garzone.

No cover charge, cash bar. Dinner reservations recommended.

4) Chef Presceia Cooper and the gang at Darryl’s Corner Bar & Kitchen invite Bostonians to enjoy a taste of Southern inspired American comfort with Glorified Chicken &Waffle Wednesdays. They are celebrating their deep rooted history in Boston by introducing Glorified Chicken Waffle Wednesdays, offering guests a special deal on its signature dish. Guests can enjoy Darryl’s signature Fried Chicken & Waffles for just $12 every Wednesday.

Darryl’s is the latest restaurant at the site of owner Darryl Settle’s first, Bob the Chef’s, which was the original restaurant to bring Chicken & Waffles to Boston. To celebrate the movement Bob’s began, Darryl’s is offering its homemade buttermilk waffle topped with country fried chicken breast and served with butter and maple syrup for a special price on

Fried Chicken & Waffles is regularly $16, now $12 on Wednesdays. Chicken Martini is not included in the promotion, and is an additional $12.

5) Get ready for a little getaway voyage to Italy with 51 Lincoln. On Wednesday, March 20, 51 Lincoln presents its Italian Wine Dinner with amazing wines from all over Italy paired with a menu by Chef de Cuisine Fernada Tapia.

Lobster Agnolotti (White Wine & Grape Sauce, Shaved Black Truffles)
Paitin Arneis
Venison Carpaccio with Wild Mushrooms & Pickled Beets
Li Veli Salice Salentino Passamante
Roasted Wild Boar Loin (Fagioli al Fiasco, Crispy Sweetbreads, Stewed Cherries)
Selvapiana Chianti Rufina Riserva Bucherchiali
Dry Aged Ribeye (Bagna Cauda, Sauteed Greens Beans & Turnips)
Revello Barolo Cru Giachini
Aged Taleggio with Orange-Infused Honey, Toasted Hazelnuts, Crostinis
Salavalai Monile

Tickets for the wine dinner are $151, including tax and gratuity. Tickets may be purchased here.

6) The Concord Cheese Shop sells goat cheeses from New England and Europe year-round, but proprietor Peter Lovis admits to being a little bit crazy for fresh, spring goat cheese. “Female goats’ milk is especially rich and flavorful in March, after the February birth of their kids, and because of the addition of new grass and whey to their diets. Within hours of its being made into cheese on the farm, it is delivered to the shop,” he says.

Two local goat farms Peter especially likes are Crystal Brook Farm in Sterling, Massachusetts … and York Hill Farm in New Sharon, Maine. Both are family-owned operations where production is small, and every step of the process is a labor of love.

Concord Cheese Shop recommends: Crystal Brook Farm Herbes de Provence Chevre Buttons, 72 hours from goat to store. Since 1738, this bucolic property northwest of Boston has been run as a farm and orchard; current farmer Ann Starbard purchased a small goat herd in 1998 and initiated the production of goat cheese.

On February 19, Ann reported that almost 80 new kids had been born to 33 mares. Goat cheese made from those mares’ milk will be ready to consume by early March, so cheesemaking is in high gear. Day One, the milk is pasteurized at low temperature; once it cools rennet and cultures are added and the mixture ripens overnight. Day Two, the mixture is hung in cloth bags to extract the liquids, a nutritious and palatable byproduct called whey, that is fed back to the animals. Day Three, the cheese is ready. Logs are formed, packaging vacuum-sealed, labels applied, and shop deliveries made.

Concord Cheese Shop recommends: York Hill Farm Capriano, a hard, medium-sharp cheese aged 5-12 months, notes of salt and caramel. John and Penny Duncan left behind careers in health care to buy a farm near Brunswick, Maine in 1981. Six years later, they’d amassed a herd of 40 Alpine and Sanaan goats, and a new business was born.

The herd is fed grain, pasture grass and hay, with the occasional treat of whey, a byproduct of cheesemaking, which they adore. Once birthing begins in March or April, the mother goats are milked twice daily. Milk is vat pasteurized and made into cheese three times a week. Farm visits are encouraged from April til fall, and York Hill Farm cheese can be found at select cheese shops, and at farmer’s markets near Brunswick.

7) Pinot Noir’s storied reputation originated in Burgundy, France, but the grape is cultivated for wine around the world. Although it is a fickle vine to tend, the payoff is tremendous with the end result being a fruit-forward, silky-smooth wine that leaves a lasting impression on the palate. On Saturday, March 23, from 12pm-5pm, The Wine ConneXtion, located in North Andover, will offer a complimentary wine tasting featuring some of the best Pinot Noirs on the market. In addition to the tasting, guests will get a firsthand experience of the variance between Pinot Noirs grown in different regions.

Read More

Thursday Sips & Nibbles: Thanksgiving Edition

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. This week, I am offering a number of Thanksgiving suggestions.
**********************************************************
1) At Post 390, you have two Thanksgiving options, to dine at the restaurant or get your meal "to go." You can get a 3 Course meal for $48 per person, or $65 with Wine Pairings.

Menu

First Course:
Lobster and Buttercup Squash Bisque (Cranberry Beans, House Tasso Ham, Sage Pistou)
Godello, Rafael Palacios, Sabrego, Spain, 2010
or
Salad of Locally Grown Lettuce, Poached Pear, Duck Prosciutto, Ewe's Bleu, Smoked Almonds, Fall Raspberry Vinaigrette
Gramona, Gessami, Penedes, Spain, 2011
Entreé:
Roasted "All Natural" Amish Raised Turkey
Choice of Traditional Herbed or Cornbread-Sausage Stuffing, Cape Cranberry Relish, Winter Squash Purée, Autumn Vegetables with Anise Honey, Buttermilk Mashed Potatoes, Giblet Gravy
Tempranillo, Montebuena, Rioja, Spain, 2009
Dessert:
Selection of House Made Seasonal Pies (Apple, Banana Cream, Cherry, Pecan or Pumpkin) Moscato d'Asti, Alasia, Italy, 2011

This special dinner is an addition to the usual Post 390 dinner menu. This special dinner is available on Thursday, November 22, from 12pm-8pm.

You can also order "Thanksgiving To Go" by November 16 and pick up on Wednesday, November 21 or Thursday, November 22. Please call Post 390 at 617-399-0015 for more information.

2) Aura Restaurant at the Seaport Hotel will celebrate Thanksgiving with an elaborate buffet brunch designed by Chef Robert Tobin.  Selections from the spread will include: traditional eggs Benedict; French toast; scrambled eggs; pancakes; bacon; cheese blintzes; pork sausage; chicken apple sausage; quiche Lorraine; truffle leek quiche; smoked salmon; shrimp cocktail; roasted beet salad; green salad; clam chowder; pumpkin chestnut soup; brined turkey breast with cranberry chutney; maple cured ham; roasted Atlantic salmon; Lyonnais potatoes; cranberry “cassoulet” with turkey leg & thigh; corn bread pudding; traditional stuffing; macaroni & cheese; roasted Brussels sprouts; whipped sweet potatoes; buttermilk mashed potatoes; roasted spaghetti squash; and, haricot vert. For dessert, Pastry Chef Karen Hodsdon will dish out mini desserts alongside a chocolate foundation.

The brunch will be served on Thursday, November 22, from 11am-3pm.  The cost is $69 per adult, $24 per child ages 7-14 and complimentary for children 6-and-under. Please call 617-385-4300 for reservations.

3)  Avila Modern Mediterranean’s Thanksgiving special includes: oven-roasted Vermont free-range organic turkey; Yukon gold mashed potatoes; creamy cippolini onions; fresh peas; roasted butternut squash; glazed carrots; Challah bread herb stuffing; homemade gravy; cranberry apple chutney; and, sautéed green beans. To top it off, a seasonal dessert menu is available which includes traditional favorites such as: pumpkin pie with crème fraîche; warm cinnamon apple pie with homemade ice cream; and, praline chocolate mousse with hazelnut anglaise. The cost is $47 per adult; $15 per child 12-and-under and $10 per dessert.

Avila is also serving up Tomorrow’s Turkey Sandwich – “To Go,” an on-the-go rendition of a favorite post-Thanksgiving treat: oven-roasted turkey, stuffing, cranberry apple chutney and gravy. It costs $13.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm. Please call 617-267-4810 to make reservations.

4) BOKX 109 American Prime at Hotel Indigo will be serving up a customizable three-course prix-fixe menu for Thanksgiving created by Chef Stephen Coe. For starters, choose between a roasted butternut soup, pear & mascarpone sacchetti or local heirloom beet salad. For entrees, guests will choose between butter poached 109 prime rib, seared diver scallops, local mushroom cavatelli or roasted organic turkey ballontine. Family-style sides include fingerling potatoes, chipotle & sweet potato gratin, roasted Brussels sprouts, creamed spinach and green beans. To finish off the feast, indulge in local cranberry & apple crisp, white chocolate & pumpkin cheesecake or flourless BOKX brownie sundae.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-6pm.The cost is $55 per adult and $15 per child under 12. Please call 617-454-3399 to make reservations.

5)  Legal Harborside will host a customizable prix fixe Thanksgiving meal on their second level overlooking Boston Harbor. For the first course, guests will have their choice of curried squash soup, Belgian endive & heirloom apple salad or steamed mussels. For entrees, the options are pan roasted wild salmon (with Romanesco cauliflower, lobster, Limoncello foam), roasted sirloin of beef (pureed potatoes, cippolini onions, acorn squash, rosemary jus) or herb roasted turkey (sweet potato, Brussels sprouts, cranberry, sausage stuffing). For desserts, choices include profiteroles with pumpkin ice cream, warm chocolate sticky toffee pudding with cinnamon ice cream or orange cardamom crème caramel with dried fruit compote.

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm.The cost is $55 per adult, $80 with wine pairings. Please call 617-477-2900 to make reservations.

The various locations of Legal Sea Foods, LTK & Legal C Bar will also serve Thanksgiving specials. It is said that the first Thanksgiving featured shellfish and fish, so Legal invites everyone to share in the time-honored celebration this holiday. In addition to offering their classic menu filled with seafood fare, Legal Sea Foods will also prepare a traditional feast with all the fixings: slow roasted turkey breast served with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce. Hours for Thanksgiving will vary by location. The turkey dinner costs $21.95 per adult and $7.95 per child.

6) The Pantry at The VERVE–Crown Plaza Hotel will celebrate Thanksgiving with a Thanksgiving brunch buffet created by Executive chef Joseph Lallave. For starters, options include: turkey white bean soup; pumpkin bisque; crudite of chicken; Old Bay shrimp cocktail; maple butternut squash frisée; baby spinach salad; and, market garden greens. Chef Lallave’s “main events” include: honey brined Heritage turkey; apple sausage stuffing; porcini-thyme dusted strip loin; Nantucket roasted cod en croute; and, turkey pot pie. For accompaniments, there is: mashed sweets; celeriac potato-onion mash; maple glazed roasted butternut squash; and, root vegetable succotash. For “grand finale” sweet selections, options include: double chocolate raspberry tartlet; sweet potato pie; whiskey pecan tarts; and, pumpkin cheesecake. Chef Lallave also will prepare items just for kids: mac ‘n cheese; chicken fingers; roasted turkey; and, tater tots.

Thanksgiving brunch will be served on Thursday, November 22, from 11pm-4pm. The cost is $40 per adult and $15 per child ages 4-12. Please call 508-416-1352 to make reservations.

7) This Thanksgiving, Culinary Director Lydia Shire and Executive Chef Mario Capone will whip up a decadent Thanksgiving feast all day at Towne Stove and Spirits in the Back Bay. In addition to serving up some classics from their regular menu, Shire and Capone have created an exclusive three-course menu that will allow you to gobble your way through this superbly traditional holiday:

FIRST COURSE
Pumpkin Bisque (white truffle foam)
-or-
Baby Arugula Salad (shaved pear, fig preserve, Great Hill blue cheese)
SECOND COURSE
Heritage Turkey (slow-roasted and basted with fresh herbs, sausage, sage & apple stuffing, homemade cranberry sauce, yams, roasted root vegetables)
DESSERT
-choice of-
Apple Pie or Pecan Pie (homemade Tahitian vanilla bean ice cream)

Thanksgiving dinner will be served on Thursday, November 22, from 12pm-8pm. The cost is $49 per adult and $17 for children under 12 years old. Please call 617-247-0400 to make reservations.

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) BOKX 109 American Prime, a steakhouse at Hotel Indigo in Newton, announces the appointment of Stephen Coe as Executive Chef. A seasoned professional with over 20 years of restaurant industry experience, Coe excitedly joins the culinary team at BOKX 109 American Prime for the second time in his career.

"A Massachusetts native, Coe was born into the culinary world and was filling doughnuts at his grandfather’s shop by the age of eight. Coe’s passion was quickly realized and he began competing on the junior culinary circuit for five years. Coe graduated from Johnson & Wales University (Providence, RI) in 2000 earning a Bachelors Degree in Culinary Arts, Pastry Arts and Nutrition and an Associates Degree in Culinary Arts and Business Management for Hotel Restaurants. Upon graduating, Coe brought his near-perfect GPA to The Country Club (Brookline, MA) where he delved further into his budding career doubling as the banquet sous chef and a la carte chef de cuisine. After four years, Coe assumed the position of pastry chef and sous chef at the seasonal five-star, five-diamond Topper’s at the Wauwinet (Nantucket, MA), a Relais Chateau Luxury Resort. During the off season, Coe was employed as private chef for The Chef’s Table (Pembroke, MA) where he was responsible for a myriad of tasks including menu development, servicing a celebrity clientele and business administration. In 2008, Coe became part of the BOKX 109 American Prime (Newton, MA) team as the sous chef under former executive chef Evan Percoco where he was an integral part of the seasonal menu development and nightly execution. Coe left BOKX 109 American Prime to open a 22 acre non-profit training and research bee farm, Hollow Tree Farm (Plymouth, MA). In the last five years, Coe also held executive chef positions at Alba (Quincy, MA) and Patrizia’s Trattoria (Plymouth, MA). Most recently, Coe has taken the food truck world by storm serving as a consultant for Food Truck Nation where he was responsible for conceptualizing and overseeing four trucks and three culinary concepts including Italian Street Food, Lobsta Lova and two Grilled Cheese Nations. To date, Coe has worked in 143 restaurant lines and credits stints in France and California as major inspirations for his aggressive style of cooking and intricate technique."

At the BOKX 109 American Prime, Coe says, “In revamping the menu at BOKX 109, my goal is to appeal to our guests by offering new spins on classic American fare. I’m excited to be back and am anxious to get into the kitchen with the team so we can start pumping out some truly memorable meals.”

Highlights from Coe’s updated menu include: Smoke Show! (pear and mascarpone sacchetti, mustard fruit, chive cream); Wood Grilled Octopus Carpaccio (arugula, picked red onion, tarragon, lemon vinaigrette); Grilled Oyster (pancetta, chive, fennel pollen, oreganata, chive fondue); Sesame Tuna Nachos (sriracha sour cream, wakame, pickled ginger, crispy wontons); Duck Fat Poached Sweet Breads (sorrel puree, frisee, crispy apple); Rabbit Trio (confit leg, bacon-wrapped loin, French rack, stewed butter beans, peperonata); Tournadoes Rossini (Marsala glazed filet, seared foie gras, confit Yukon potato, haricot vert); and, Brick Chicken Tagine (curried cous cous, almonds, apricots, dates, raisin agro dolce). Coe has also developed some sweets including: Frozen Lemon Semi Freddo (Pop Rocks, raspberry leather, blueberry soda); Levitate! (flourless chocolate cake, chocolate mousse funnel, tuille cookie, caramel popcorn); and, Smoke! (freestanding marshmallow crème brûlée, honey nougat, Graham cracker cookie, chocolate sorbet, cinnamon fire). Coe will also continue to dish out BOKX 109 American Prime’s signature cuisine including BOKX Cuts (the restaurant’s a la carte Brandt Beef selections, numbered by the sub-primal part of the animal they come from) and an array of Surf, Turf & Farm options.

2) On Saturday, August 18th, celebrate the kick-off of the second annual North Shore Wine Week at the Wine ConneXtion located in North Andover. From 12pm-5pm, sample wines specially paired with cuisine from participating North Shore Wine Week restaurants Oregano Pizzeria and Ristorante and Chama Grill.

Mix and mingle at this complimentary event while sampling local culinary treats. Sponsored by Northeast FLAVOR magazine, in conjunction with NECN’s “TV Diner” and the Merrimack Valley Chamber of Commerce, North Shore Wine Week seeks to celebrate the North Shore as a premier destination for great wine and food. North Shore Wine Week will run from Sunday, August 19 through Sunday, August 26.

RSVP to VIP@northshorewineweek.com

3) "No matter how you shuck it, nothing compliments the subtle nuanced flavors of an oyster like a crisp glass of champagne." As a toast to this classic food and wine pairing, Central Bottle is reveling in the final days of summer with a special wine bar event: Bubbles + Bivalves.

The team at Central Bottle will be shuckin’ the ICOs (Island Creek Oysters, of course) and serving up a bubbly flight of Jean Vesselle Champagne and Movia Puro Rosato, a one of a kind Italian rosé rarely available outside of restaurant wine lists.

COST: $48 per person for a dozen oysters and ample amounts of champagne
WHEN: Thursday, August 23, 5:00 – 9:00 PM
TICKETS: Please visit http://bubblesbivalves.eventbrite.com/

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)  Thirteen years ago, Chef/Owner Michael Leviton opened Lumière in West Newton and through the years, Leviton’s philosophy that great food begins with great ingredients led him to forge close relationships with farmers, seafood purveyors and artisanal producers throughout New England and beyond. He believes locally raised and harvested products not only taste better, but are better for the environment, the local economy and our health. This belief, coupled with his ties to local producers, allows Leviton to cook in harmony with the seasons, a defining characteristic that led to his appointment as Board Chair of the Chefs Collaborative in 2010.

To celebrate Earth Day and Lumière’s enduring mission to support local farmers and producers, Leviton hosts a 13th anniversary dinner made exclusively from local ingredients. Though a few exceptions will be made (coffee roasted locally and chocolate made locally, rather than locally-grown beans, for example), the menu features 100% New England ingredients, including:
· Goat from Frizzell Hill Farm in Lydon, Massachusetts
· Jersey veal from Vermont
· Grain from central Massachusetts
· Sea salt, kelp, canola and mustard oil from Maine
· Cheese and dairy from Cricket Creek Farm in Williamstown, Massachusetts
· Fish and shellfish from Ingrid Bengis of Stonington, Maine
· Spring produce (spring dug parsnips and roots from the cellar) from farms all around Massachusetts
· Yogurt from Sophia's Greek Pantry in Belmont, Massachusetts (made from local sheep and goat's milk, of course)
· Wine from Sakonnet (Little Compton, Rhode Island), Westport Rivers (Westport, Massachusetts) and Turtle Creek Winery (Lincoln, Massachusetts)
· Local apple ice wine and craft beer

WHEN: Sunday, April 22 at 6pm
COST: $125/person; $175/person with local beer/wine/cocktail pairings. $25 from each seat sold will go directly to the Chefs Collaborative with Organic Valley matching the total money raised up to $10,000 in celebration of Earth Day.

2)  Italian chef Marisa Iocco,– famed for culinary expertise at Galleria Italiana, South End Galleria, La Bettola, Bricco, Umbria and Mare– has been utilizing her talent as a consultant for a handful of restaurants in greater Boston. Chef Iocco is now launching a new concept, unlike anything she’s done before, at Gennaro’s 5 North Square in the North End (a restaurant I previously gave a very positive review).

MangiAmerica takes the Italian-American menu, familiar to all for classics like spaghetti and meatballs and chicken parm, and dramatically raises the bar on their taste, quality and presentation. It’s food that is pieno d'amore -- full of love.

Italian-American cooking, often derided as a lesser spinoff of true cucina Italiana, has been receiving some long overdue respect in recent years. Books like John Mariani’s Italian-American Cooking, and Lidia Bastianich’s Italian-American Kitchen are focusing attention on the roots of Italian-American culinary culture, roots that have grown deep into the soil and soul of American dining.

For Chef Iocco, MangiAmerica is both a declaration of affection for the United States, and a journey of personal discovery. It is an homage to the soulful hominess and evocative flavors of Italian-American cooking. Because this is food that often conjures up memories, she has recreated these dishes with great reverence.

Iocco’s grandfather Vincenzo built railroads in Boston and New York for decades, to support his family back in Italy. Immigrants like this, coming to America and unable to find the ingredients of home, developed a new cuisine that utilized ingredients that were often in short supply in Italy, yet abundant here: meat, dried pasta and dried herbs, canned tomatoes. In immigrant enclaves across the country, Italian families transformed such products into economical yet plentiful dishes. Thus evolved a uniquely Italian-American gastronomy, passed down through generations, and served both at home and at neighborhood restaurants that were soon discovered (and adored) by the general public.

Highlights of the MangiAmerica Menu:

Meatball Medley: One order = three meatballs, with Marisa’s Marinara for dipping. Or, mix and match as desired: classic beef, pork & pancetta cacciatore, veal saltimbocca, chicken & mushroom marsala, roasted eggplant with Romano and mozzarella.
Mozzarella Bar: Locally made cheese in a quintet of dishes: burratina with tomatoes & basil, braided over green salad, knotted over garlicky broccoli rabe, in carrozza with anchovies, and a fresh ricotta bruschetta.
Macaroni: Made without eggs to produce lighter-than-air classics like Chitarra Amatriciana, Rigatoni Bolognese, Linguini & Scampi, Fettucini Alfredo

Innovations
--Gnocchi with Whole Clams in Pizzaiola Sauce
--Vegan Ravioloni with Seasonal Vegetables
--Mushroom Risotto Arancini with Red Peppers & Sharp Provolone
--1 lb. Porterhouse Veal Chop with mushroom piccante sauce
--Lamb Chops Cacciatore

Served Family-Style Only
--Sausages and Polenta
--Pasta with Sunday Gravy and Pork Ribs
--Giambotta (Vegetable Stew)
--Lasagna

Standards We Cannot Live Without
--Fish Stew
--Lobster Fra Diavolo
--Veal Marsala
--Manicotti
--Chicken Parmigiana

And there will be her famous bread pudding! It is almost worth starting your meal with her bread pudding so you don't end up too full after dinner to eat dessert.

3)  On Wednesday, May 2, The Beehive is going south of the border early in celebration of Cinco de Mayo with its annual event featuring live music and amazing food & cocktail specials! Guests will be able to indulge in Mexican-inspired food specials from Chef Rebecca Newell while getting in the spirit with tequila cocktails made from Ilegal-Mezcal, small batch, artisanal mescal. A special performance by nine piece Mariachi band, will keep the night going as Mariachi International takes over The Beehive’s stage from 8pm-12am. Mexican appetizers, entrées, desserts and tequila specials will be served all night long.

Appetizers:
--Fresh Guacamole, Charred Tomatillos, Corn Chips $11
--Shrimp & Chorizo Quesadilla, Salsa Verde $12
Entrée:
--Mexican “Fall Off the Bone” Roast Pork, Warm Tortillas, Rice & Beans $20
--Grilled Mahi Mahi Tacos, Slaw, Salsa, Mexican Corn on the Cob $20
Dessert:
--Mexican Chocolate Coconut Flan $8

Cocktails:
Classic Ilegal Mezcal Margarita $10.50
Ilegal Mezcal Strawberry Margarita $10.50
Ilegal Mezcal Red Sangria Mexicana $10.50

No cover charge and a cash bar. Dinner reservations are highly recommended by calling 617-423-0069. Sombreros welcome!

4)  The Taste of the North End is turning 18 this year, and with this rite of passage, is asking guests to vote for the best taste for the first time. Guests can sample from more than 35 popular North End eateries showcasing a wide array of  appetizers, cheeses, entrees and desserts, and sip on libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more, along with a special ceremony honoring Dennis Seidenberg of the Boston Bruins for his charitable work with North End organizations.

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

This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies for the 15th year is KISS-108 and NECN’s Billy Costa, who will receive a special honor for his commitment to the event. Also being honored this year will be Boston Bruins Player Dennis Seidenberg.

In celebration of the event turning legal, more restaurants than ever are participating, including but not limited to: Accardi & Son, Al Dente, Albert A. Russo Imports, Inc., Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Dante, Ducali, Espresso Plus, Filippo, Fiore, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune, Pagliuca, Paul W. Marks, Pellino, Perkins, Piantedosi Baking, Sysco, Taranta, Terra Mia, The Living Room, Tresca, and Vito’s.

Where: DCR Steriti Memorial Ice Rink, 561 Commercial Street, Boston
When: Friday, May 4, from 7pm--11pm.
Tickets are $79 until April 20, and $99 from then until time of event. Tickets can be purchased in advance by logging onto their website. Tickets are $75 with military identification.

5)  The Massachusetts Affiliate of Susan G. Komen for the Cure® (Komen MA) is proud to present the 4th annual “Chefs for the Cure” event on Saturday, April 28, at the Viking Center in Westwood. “Chefs for the Cure” is an exclusive culinary tasting-style event which gives guests the opportunity to sample gourmet cuisine from some of the finest local chefs. This year’s featured chefs and menu item include:

Ø Jose Duarte, Taranta: surprise fish dish
Ø Joanne Chang, Myers+Chang: Mama Chang’s pork & chive dumplings
Ø Peter Dexter, ONE Bistro: lemon risotto w/gulf shrimp
Ø Weldon Fizell, The Regatta of Cotuit: ginger cured salmon on sesame crostini with miso aoli
Ø Keenan Langlois, Union Bar and Grille: frankfurter on brioche w/house cured sourkraut
Ø Christopher Robins, Gaslight: beef tartare
Ø Brian Reyelt, Citizen Public House & Oyster Bar: cured duck pastrami on rye w/grain mustard
Ø Richard Garcia, 606 Congress: smoked New England bluefish rillettes
Ø Ben Lacy, Tastings Wine Bar and Bistro: pork pate de campagne, blackberry mustardo, T’s greens, champagne vanilla vinaigrette
Ø Charlie Redd, Redd’s in Rozzie: vegetarian hush puppies with onion ragout
Ø Nicole Coady, Finale: whoopie pies
Ø Johnson & Wales students: fig cracker with prosciutto and mini doughnuts

To wash it down, wine pairings will be presented by Calina, a wine produced in the foothills of the Maule Valley, Chile. The evening will also include a silent auction and live raffle giveaways featuring coveted culinary and experiential prizes, including a 15" wine cellar with six wire shelves to store up to 24 wine bottles horizontally, keeping corks moist, courtesy of the Viking Center (valued at $2,200).

The event takes place on Saturday, April 28 beginning at 7:30 p.m. at the Viking Center (400 Blue Hill Drive, Westwood, MA 02090), a state of the art culinary showroom. General admission tickets are available for $100 and provide admission to the grand tasting. Proceeds from ticket sales will benefit Komen MA to help fund educational, screening and treatment programs, offer grant money to community-based organizations that support its mission, and to help better the lives of those facing breast cancer locally.

“Chefs for the Cure” is sponsored in part by Sous Chef Level sponsor Cancer Treatment Centers of America, X-Rated Fusion Liquor, Calina, Belmont Springs, and Saga Blue Cheese. Komen MA partners making this event possible are CBS Radio, Wicked Local, and Qwicket Design.

This is a very cool event, for an excellent cause, and I do recommend it.

6)  Let’s Talk About Food Presents: Sustainable Seafood Teach-In which will address important topics such as: assessing fish stocks, what fish varieties should we be eating? How do we maintain the livelihood of fishing fleets but still safeguard our environment and our fish? Where does aquaculture fit in? Seafood experts will educate attendees on policies, nutrition, the environment and the fishing business as a whole.

Let’s Talk About Food is presented in collaboration with the Museum of Science, the Chefs Collaborative, the New England Aquarium, the Cambridge Science Festival, and the Harvard Medical School Center for Health and the Environment.  Keynoters for this event include: Author of Four Fish, Paul Greenberg; National Marine Fisheries Service Scientist Gary Shepherd; Northeast Seafood Coalition Policy Director Vito Giacalone; Boston Globe Business Writer Jenn Abelson; Legal Sea Foods CEO Roger Berkowitz; Island Creek Oyster owner Skip Bennett; Hamersley’s Bistro owner Gordon Hamersley; Author of For Cod and Country Barton Seaver; and Let’s Talk About Food Founder Louisa Kasdon.

When: Sunday, April 29,
1:00p-5:00p (Fishing for Sustainability Forum)
7:00p-9:00p (Let’s Talk About Food Sustainable Seafood Forum)
Where: Fishing for Sustainability Forum is taking place at the Harvard Science Centre: 1 Oxford Street in Cambridge. Let’s Talk About Food Sustainable Seafood Forum is taking place at the Museum of Science: 1 Science Park, Boston.

The cost of the event is $10 for the public and is free for Harvard students for the first event. The second event at the Museum of Science is free to the public. For more information or to secure tickets, please log onto www.letstalkaboutfood.com.

7)  Ladies, don the largest and most elaborate hats to be found, and gentlemen, break out the sport coats, khakis and flashy ties because Blue on Highland is bringing the 138th Kentucky Derby to Needham. On Saturday, May 5th, guests of all ages are invited to celebrate the annual running of the roses with a southern-inspired viewing event from 5pm-7pm featuring food and cocktail specials, giveaways and more.

Guests will be able watch everything from the pre-race red carpet to the singing of “My Old Kentucky Home” in the bar and lounge as they indulge in specials such as Kentucky Fried Chicken Wings with a Kentucky Bourbon BBQ sauce, and “Shrimp Dip Devine” served with crackers, both $10, while sipping on traditional Mint Juleps, Stone Sours and Pimm’s Cup cocktail all available for $11.

From 5pm-7pm, Derby Diners will have a chance to test their own luck with a chance to win prizes from Blue on Highland including free appetizers, dinner for two, and more. The event will be held in the bar and lounge area, but food and drink specials will be available for dine-in and takeout. Guests are encourage to dress in traditional derby attire.  Post time for the Kentucky Derby is approximately 6:24pm.

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

I won't be at Blue on Highland because I will be in Louisville at the actual Kentucky Derby. Look carefully on your TV and there is a tiny possibility you will see me there.

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)  The Greater Portsmouth Chamber of Commerce announces the line-up of 49 restaurants participating in Restaurant Week Portsmouth & the Seacoast, March 22-31. “We are delighted by the restaurants and chefs who have committed to creating wonderful Restaurant Week menus with lots of options at an incredible value” says Valerie Rochon, Tourism Manager, Greater Portsmouth Chamber of Commerce. “Each year the reputation of Portsmouth as a restaurant mecca worthy of a culinary road trip is expanding beyond our borders. We are gratified to see visitors from Maine, Boston, New York and Rhode Island, and all points New Hampshire, coming to dine and shop and explore the Greater Portsmouth area.”

Prices: Lunch/$16.95, Dinner/$29.95 (*does not include tax, tip, beverage)
Menus are available online. 

2)  On April 4, Neurofibromatosis, Inc. Northeast will celebrate their 13th annual Table for TEN event in Boston. With Honorary Chairperson Jenny Johnson (Producer and Hostess of NECN’s TV Diner) emceeing this evening, supporters will be shuffled off to some of the city’s dining establishments to enjoy a three-course meal before closing out their night at a dessert reception and live auction hosted at Parris in Faneuil Hall.

Neurofibromatosis, Inc., Northeast has provided research grants to scientists at leading institutions around the country. NF, Inc. is proud to have been the impetus behind the creation of The Harvard Medical School Center for NF and Allied Disorders (CNfAD), a virtual center whose mission is to define the pathogenetic mechanisms that cause NF1, NF2 and related disorders. NF, Inc. is the leading resource in the northeast for patients and families who live with NF, a genetic condition that causes tumors to form on nerves anywhere in or on the body. Neurofibromatosis is more common than cystic fibrosis and muscular dystrophy combined.

Groups of ten guests will arrive at their respective restaurant at 6pm on Wednesday, April, and will indulge in a specially created three-course menu. Participating restaurants in the 13th annual Table for TEN event include, but are not limited to: Post 390; Red Lantern; Davio’s Northern Italian Steakhouse; Forum; Lucia’s Ristorante; Fleming’s Prime Steakhouse & Wine Bar; Strega Waterfront; Cafeteria; and, Legal Harborside. At 8pm, supporters are invited to continue the festivities at the official after-party at Parris in Faneuil Hall. At this dessert reception, Montilio’s Baking Company will provide custom sweet treats and revelers will enjoy entertainment and a live auction by Honorary Chairperson, Jenny Johnson.

Table for TEN is one of NF, Inc. Northeast’s largest fundraising events of the year. Through their efforts, grants for groundbreaking research at Harvard Medical School Center for Neurofibromatosis and Allied Disorders, Mass General Hospital and Children’s Hospital Boston are made possible. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.

To attend this event, please contact Sonja Nathan of NF, Inc. Northeast at 781-272-9936 or snathan@nfincne.org. For more information on the Table for TEN event and to reserve online, please visit: www.nfincne.org. Tables for ten are available beginning at $1,000 and individual placements at a table may be reserved for $100. To attend the dessert reception and auction only, guests are kindly asked to make a $20 donation to NF, Inc, Northeast. Sponsorship levels are also available.

3)  March 20 is National Ravioli Day. The traditional Italian filled pasta is a tried and true staple on menus at some of the best restaurants in the city, and now chefs are adding more creative takes on the Italian favorite. This year make it your mission to fill-up on the stuffed doughy delight, and stop into one of these Boston area venues to sample their rendition of the delectable ravioli.

Avila Restaurant (1 Charles Street South, Boston- 617-267-4810)
Lobster-Corn Ravioli ($28) served with lobster sherry cream.
Davio’s Northern Italian Steakhouse (75 Arlington Street, Boston- 617-357-4810)
Lobster Ravioli ($31) - with sherry red pepper cream, and lemon tarragon spiked lobster.
Flemings Prime Steakhouse (217 Stuart Street, Boston - 617-292-0808)
Roasted Mushroom Ravioli ($10.95; $6 at the bar nightly from 5-7pm) - stuffed with Portobello and shiitake mushrooms and served in a porcini butter sauce.
Legal C Bar (736 Legacy Place, Dedham – 781-234-6500):
Pumpkin Ravioli ($16.95) – served with blue cheese and sage brown butter.
Legal Harborside (270 Northern Avenue, Boston – 617-477-2900):
Misty Knoll Farms Chicken ($28 – available on the second floor) –served with truffled celery root and egg ravioli, wild mushrooms.
Legal Sea Foods (all locations):
Fish-Shaped Cheese Ravioli ($6.50 – kids’ menu) – served plain or with red sauce.
Strega North End (379 Hanover Street, Boston- 617-523-8481)
Ravioli Alla Aragosta ($22.50) - Lobster stuffed ravioli finished with crab meat in a pink sauce.
Ravioli Alla Formaggio ($15.95) - half-moon shaped cheese ravioli served with a plum tomato sauce and fresh ricotta cheese.
Strega Waterfront (One Marina Park Drive, Boston – 617-345-3992)
Ravioli Aragosta ($26) - Lobster filled ravioli finished in a crabmeat cream.
Towne Stove and Spirits (900 Boylston Street, Boston – 617-247-0400)
Ravioli Carbonara ($17) – ricotta, crisped pancetta, sweetest canned peas.
BOKX 109 American Prime at Hotel Indigo – (399 Grove Street, Newton – 617-454-3399)
4pm – 10pm: $15 per person (includes Corned Beef Rueben and choice of cocktail)

4)  Here are a few St. Patrick's Day upcoming events:

BOKX 109 American Prime (399 Grove Street, Newton – 617-454-3399) will feature a paired St. Patrick’s Day duo. Dig into a hearty Corned Beef Rueben at the bar and wash it down a cold pint of Guinness or Smithwick’s, or a glass of Jameson Irish Whiskey. In true “luck or the Irish” fashion, BOKX 109 American Prime will also be giving away a daytime pool cabana for eight people to be redeemed in the summertime.

Towne Stove and Spirits (900 Boylston Street, Boston – 617-247-0400)
Culinary Director Lydia Shire and Executive Chef Mario Capone will be whipping up specials to honor Emerald Isle. Go the traditional route with Corned Beef & Cabbage (with honey mustard and smoked sea salt - $21) or venture out with the Butter Poached Lobster (with leek pie, crispy potato and Irish whiskey sauce - $41).

Haru (55 Huntington Avenue, Boston – 617-536-0770)
Haru is going “green with envy” with one of their specialty cocktails this Saturday. The Green Tea Margarita (Patrón Reposado tequila, Citrónge, green tea liqueur and sours - $12). Green tea is healthful and packed with antioxidants, after all.

5)  Come to The Beehive, with their “Blues on Sunday” series, an ongoing down-home presentation of the area’s best blues music, food and cocktails. Each Sunday from 8pm-12am, “Blues on Sunday” showcases the very best blues music in New England with an all-star house blues band led by 25-year musical veteran Bruce Bears on the keyboards, a core band of inspired performers and a rotating cast of legendary “drop in” musicians making guest appearances.

Guest can enjoy offerings from the fresh raw bar including oysters ($2.50 each) and jumbo shrimp cocktail ($3 each), or opt for one of The Beehive’s raw bar platters (2pp $40/ 4pp $80/ 6pp $110). Another special is the Fall-Off-The-Bone’ Baby Back Ribs ($13.00). Those looking for more traditional fare with their blues should try the roast mustard & herb crusted rack of pork with Brussels sprout & prosciutto hash ($24.00), or the all-time favorite, The Beehive Prime Burger with frites and slaw ($15.00).

No cover charge, cash bar, reservations recommended.

Read More

Wednesday Sips & Nibbles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

Read More