Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On Thursday, March 21, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Chehalem, the popular Oregon-based winery specializing in both red and white varietals. Legal Sea Foods will team up Chehalem’s winemaker, Wynne Peterson-Nedry, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine. Chehalem, the local Calapooia Indian word meaning “gentle land” or “valley of flowers,” prides itself on purely reflecting what its vineyard has produced.

The menu will be presented as follows:

HORS D’OEUVRES
Oysters* on the Half Shell, Green Apple and Poblano Vinaigrette
Seared Sea Scallop Tartlets, Curried Leek Jam
Lobster Spring Rolls, Citrus Ginger Glaze
Chehalem “Three Vineyard” Pinot Gris, Willamette Valley, 2011
FIRST COURSE
Seared Halibut Fillet (Mussels and Fennel Cream Sauce)
Chehalem “INOX” Chardonnay, Willamette Valley, 2010
SECOND COURSE
Poached Maine Lobster (Tarragon Nage, Baby Mache)
Chehalem “Ian’s Reserve” Stoller Vineyard Chardonnay, Dundee Hills, 2008
THIRD COURSE
Hickory Wood Grilled Veal Chop (Morel Mushrooms, Roasted Garlic Mashed Potato)
Chehalem “Three Vineyard” Pinot Noir, Willamette Valley, 2010
Chehalem “Ridgecrest” Pinot Noir, Ribbon Ridge, 2010
CHEESE COURSE
Morbier, Port Salut, MouCo ColoRouge (Cherry Compote, Toast Points)
Chehalem “Reserve” Pinot Noir, Ribbon Ridge, 2009

Cost: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

2) Darryl's Corner Bar & Kitchen (DCBK) hosts a fundraiser called “Big Star on Bar”, which showcases a community figure who serves as the "Startender" of the evening, mixing a specialty cocktail to raise money for the charity of his or her choice.

On Monday, March 11, from 5:30pm-8:30pm, Dr. Tiffany Cooper Gueye will be behind the DCBK bar, making BELLinis with 100 percent of her tips going toward BELL. There will also be a surprise raffle over the course of the evening. There is no cover charge and the event is open to the public. For reservations, please call 617-536-1100.

3) Haru’s Boston location is bringing back its popular promotion from last summer: Mystery Envelopes. From March 1 until May 1, Haru will once again offer its guests a chance to win a prize every visit they make.

Instructions to play: simply visit Haru Boston from March 1 through May 1 to receive your mystery envelope (while supplies last). DO NOT OPEN THE ENVELOPE. On your next visit to Haru Boston on or before May 20 (must be different day than when mystery envelope was received), present the still-sealed mystery envelope to a manager or server to see what treasure awaits. Prizes include $10 and $25 Haru gift certificates, complimentary sushi rolls, $100 Amex gift cards and a grand prize of $500 in Amex gift cards. Even guests who don’t win a prize won’t leave empty-handed (so to speak): holders of non-winning envelopes will receive a complimentary order of edamame as a gift.

The more often you frequent Haru Boston, the more envelopes you can collect so come often and come hungry [subject to limit of (1) envelope per person/household per (12) hour period].

More Info: No Purchase Necessary. Must be 18 or older. Most participants will receive complimentary order of edamame. Odds of winning a prize are approximately 1:6. Subject to Official Rules posted at Haru Boston. 

4) Eddie Huang, chef and owner of the critically-acclaimed BaoHaus in New York’s East Village, is bringing his beloved Taiwanese and Chinese cuisine to Boston, joining Big Night Entertainment Group’s Executive Chef Kevin Long in the Empire kitchen to create a special feast. Co-hosted by Long and Huang, the Thursday, March 14 event will kick off a visiting celebrity chef series showcasing Chef Long’s talents alongside some of today’s top chefs.

The $50 dinner will be a unique opportunity to experience Huang’s and Long’s cuisine in a stylish setting at an incredibly accessible price. Combining Empire’s hip atmosphere and lavish cuisine with BaoHaus’ authentic neighborhood feel, guests will receive an experience unlike any other. The menu will include items from Huang’s proprietary menu, including the Chairman Bao, the Uncle Jesse Bao and Coffin Bao Fried Chicken with Spicy, Tingly Condensed Milk, alongside signature items like Oxtail Soup with Heirloom Tomatoes and Mung Bean Noodles and Pi Dan Tofu.

Chef Huang – a former lawyer, stand-up comic, author, blogger and media personality – will also be signing his recently published memoir. “Fresh off the Boat” will also be included in the price of dinner. (Books will also be available for purchase and signing to Empire patrons who don’t attend the dinner.)

For reservations, please call 617-295-0001.

5) Irish eyes will be smiling when The Beehive presents their 6th annual St. Patrick’s Day festivities on Sunday, March 17 from 5pm-1am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including performances from Boston-based and lively Irish music performers, Irish inspired à la carte food & drink specials from Kilbeggan Irish Whiskey, Tyronnell Irish Whiskey and Connemara Irish Whiskey, and an evening like only The Beehive can create.

The claim from inside the ‘hive’ is that while there will be plenty of surprises, this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy.

This year at the ‘hive,’ a “special guest” performance will kick of the night of Irish filled festivities at 5:30pm. Husband-wife duo Matt & Shannon Heaton will then bring their shared musical experience and love for Boston’s Irish music scene to the stage at 8:00PM. Boston-based, Matt has made his musical home in Boston’s Irish scene while Shannon has co-founded Boston’s Celtic Music Fest and teaches for Boston’s Comhaltas. Their modern take on traditional centuries-old Irish songs, which features Irish flute- and guitar-driven tunes and traditional Irish-style singing, will bring out emotion and Irish pride from the Irish and non-Irish alike. Matt and Shannon’s entertaining and organic onstage banter is almost good as the music (almost)!

In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. Along with The Beehive’s regular libations, the bar will mix traditional Irish cocktails with the best of Kilbeggan’s Irish Whiskey, Tyronnell’s 10 year Port Cask and Connemara’s 12 year Single Malt.


Dinner reservations are recommended, no cover charge, both the upstairs and downstairs bars will be open for service.

6) This March experience wines from the different regions of the world at Tuscan Kitchen’s weekly Regional Wine Tasting Series. Every Wednesday from 6pm-8:30pm, Tuscan Brands’ Wine Director Joe Comforti will lead guests on a special tour as they sip and swirl their way through different wine regions across the globe. For only $20 per person ( tax & gratuity not included) guests will enjoy various regional wine samples accompanied by Salumi e Formaggi and artisanal Hand-crafted Breads from Tuscan Market bakery. Held upstairs in The Wine Bar, this series is the perfect excuse to relax midweek while enjoying wine from distinguished wine producers.

March 6th, 2013: Tuscany, Italy
March 13th, 2013: A World Tour
March 20th, 2013: Piedmont, Italy
March 27th, 2013: A Tour of Italy

Reservations accepted for parties of seven or more. Call-ahead seating is available for parties smaller than seven. Simply call (603) 952-4875 before leaving your home or office and if on a wait, you will be added to wait list ensuring priority seating. Upon arrival, please check in with the host at the front door. *There may be an additional wait when you arrive.

7) Since its opening in fall 2012, Belly Wine Bar in Kendall Square has quickly gained a following as a destination for offbeat, eccentric and hard-to-find European wines. This spring, the team at Belly will introduce some playful new food offerings for groups of all sizes that will guarantee a full belly and a seat at the restaurant (these munchies are reservation-only). So shake up your typical vino and cheese duo with gooey fondue, fried chicken and wine pairings and Sardinian lamb arm + a leg-style!

Seasonal special menus include:

Fondue for Your Crew
$14 per person
February - May
Get your dunk on with dip-able brussels sprouts, EVOO roasted potatoes, grilled focaccia, endive and apples, all ready for plunging into a gooey bowl of Spring Brook Farm Reading Raclette, Emmentaler and Gruyere.

Arm + A Leg: Lamb Jam
$62 per person
Begins March 1
Chef Robert Grant’s signature whole-animal spread switches gears for spring with a Sardinian lamb feast. Belly up to communal tables with your friends for four courses of baller carnivorous fare like lamb neck with salsa verde and fregola sarda, sticky glazed short ribs, whole wood-roasted leg of lamb, and Pecorino Calcagno with honey and nuts.
Reservations: Available for groups of 4-12 people. Please give at least 48 hours’ notice. All Arm + A Leg reservations must be made at: http://www.bellywinebar.com/reservations.

Fried Chicken and Orange Wine
$25 per person; $50 per person with flight of wine
May - September
KFC Belly-style: Killer Fried Chicken and Orange wine. A bucket of fried chicken (hot or cold), flight of orange vino and all the bird-loving extras (biscuits, pickles and citrusy fennel + radicchio slaw) enjoyed with your friends in your flip-flops on the patio.
Reservations: Available for groups of 4-8 people on the patio or in the dining room. Online reservations available beginning May 1.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  The 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.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  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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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1)  The Wine ConneXtion, located in North Andover, is hosting its own month-long playoff in March to determine the best bottle of wine under $25. Over 30 sommeliers, media personalities, chefs and restaurateurs will choose their favorite wines, and The Wine ConneXtion will pit these selections head-to-head in a single elimination battle for wine supremacy.

There will be preliminary tastings held every Saturday in March beginning March 10. From 12pm-5pm each week, guests will taste 10 player’s wines and vote on their three favorites. The top three weekly wines will make it to the final tasting round on Saturday, March 31, when one bottle (and one player) from the nine finalists will be crowned the "March Wine Madness" champion!

Throughout the entire month of March guests can peruse the aisles of the Wine ConneXtion and learn more about their favorite March Wine Madness player’s wine choice, which will be prominently displayed in the store. Wine lovers and fans alike are encouraged to get in on the action by using the Twitter hashtag #MarchWineMadness. Join the Wine ConneXtion in this fun taste-off with some of the area’s greatest wine connoisseurs and come away knowing the best wine bargains out there.

PLAYERS: Jenny Johnson, Executive Producer/ Co-Host of NECN’s TV Diner; Joe Faro, Owner of Tuscan Kitchen; Catherine Walkey, Owner of Blue on Highland; Scott Kearnan, Editorial Director at STUFF Magazine; Jamie Coelho, Associate Editor at Rhode Island Monthly magazine and The Dish local food newsletter; Tony Bettencourt, Chef/ Owner of 62 Restaurant & Wine Bar; Andrew Rimas, Editor at Improper Bostonian; Dan Henn, Wine Sommelier of Davio’s Northern Italian Steakhouse – Boston; Jay Foster, Beverage Director of C.S. Post 390 Restaurant; Eric Eastman, General Manager of BOKX 109 American Prime; Jennifer Mueller, Celebrity Chef; Billy Costa, Co-Host of NECN’s TV Diner and Co-Host of "Matty In the Morning" on KISS 108FM; Chef Brian Poe, Executive Chef of Poe’s Kitchen at the Rattlesnake; Chef Lydia Shire, Culinary Director of Towne Stove and Spirits and Chef/Owner of Scampo; Bruno Marini, General Manager & Wine Director of Strega Waterfront; Nicholas Daddona, Certified Sommelier of Les Zygomates Wine Bar & Bistro; Jason Bond, Executive Chef of Bondir; Bre Garcia Dale, Education Director at the Boston Center for Adult Education; Jonathon Alsop, Boston Wine School; Tom Grella, Executive Chef and Co-owner of Prelude Restaurant; Cecilia Rait, Co-Proprietor of Beacon Hill Hotel & Bistro; Jennifer L. Ziskin, Wine Director and General Manager of La Morra; Matthew Morello of Brasserie 28; Richard Auffrey, The Passionate Foodie Blog; Bertil Jean-Chronberg, General Manager and Sommelier of The Beehive; Mary Edes, General Manager of Coppa, Jose Duarte, Chef/Owner of Taranta Restaurant; Paul Turano, Chef/Owner of Tryst Restaurant; Eric Bogardus, Executive Chef Petit Robert Central; Erwin Ramos, Chef Ole Restaurant Group.

As you can see above, I am one of the Players, and have selected the Gruet Blanc de Noir ($11.99) as my choice for a winner. Who doesn't love sparkling wine? Plus, this bubbly is made in New Mexico, probably not a place that immediately comes to mind when you think of sparkling wine. But the Gruet is a delicious wine, especially at this price point. So please vote for the Gruet!

Preliminary Tastings:
Saturday, March 10th, from 12pm-5pm
Saturday, March 17th, from 12pm-5pm
Saturday, March 24th, from 12pm-5pm
Final Tasting: Saturday, March 31, from 12pm-5pm
Cost: Free. Guests must be 21 years of age or older

2)  On March 13, at 6:30pm, Legal Sea Foods’ Vice President of Beverage Operations and Master of Wine, Sandy Block, will host a “Blind Tasting” wine dinner at the Park Square location. Each course will feature a comparative tasting of European and New World wines whose identities will be concealed so guests can enjoy them with the food pairings. While discussing their distinctive qualities in a group setting, guests will indulge in the following at Legal Sea Foods’ wine cellar:

Hors d'Oeuvres
Smoked Oyster Paté, Roasted Walnuts, Grilled Crostini
Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms
Maine Lobster Tartare, Meyer Lemon Aioli
First Course
Serrano Ham Wrapped Scallops with baby arugula salad, marcona almonds, & cabrales blue cheese dressing
Second Course
Pan Seared Yellow Fin Tuna with Mediterranean red quinoa salad, yogurt mint cucumber sauce, hummus, pita chips
Third Course
Hickory Wood Grilled Swordfish with smoked beluga lentil salad, bacon braised Swiss chard, roasted pepper coulis
Cheese Course
Local Baby Swiss, Manchego, & Meunster with peach compote & buttery toast points

Cost: $75 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397

3) For St. Patrick’s Day, Saturday, March 17, let Grafton Street and Irish Village get you in the Irish spirit.

Grafton Street's St. Patrick’s Day Menu includes:
--Corned Beef & Cabbage (Boiled Cabbage, Red Potatoes, Carrots, Parsley Sauce)
--Rustic Shepherd’s Pie (Braised Lamb, Root Vegetables, English Peas, Carrots, Mashed Potatoes)
--Guinness Beef Stew (Hearty Vegetables, Potatoes)
--Grilled Atlantic Salmon (Smoked Savoy Cabbage, Slab Bacon, Fingerling Potatoes, Grainy Mustard)

At the Irish Village, you can enjoy:
--Complimentary Corned Beef Sandwiches
--Live Entertainment from Finbar Doyle, a true Irishman who gets the entire bar singing and clapping along to his classic pub songs with just an acoustic guitar and a bodhran (Irish drum).
--Perfect Pints of Guinness from bartender and Irishman Kieran McWilliam, who has been pouring Guinness at Boston’s original Irish pub for more than 20 years. Kieran expertly pours Guinness in a way that upholds the beer’s sought after bitterness and creaminess. Served at an ideal temperature in a traditional 20-ounce Imperial pint glass, there is no better way to enjoy this Irish staple.

4)  The Taste of Alsace, presented by the B.S.S.C.A., the Harvard Square Business Association, and Sandrine's Bistro, will take place on Wednesday, March 7, from 6pm-8pm, at The Inn at Harvard. At this event you will find:

--Restaurants including Brasserie Jo, Eastern Standard, Elephant Walk, Finale, Fornax Bread Co., Petit Robert Bistro, Russell House Tavern, Sandrine's Bistro, Savenor's, Sel de la Terre, l'Espalier, Upstairs on the Square
--Complimentary French wines
--Unique Silent Auction Items such as South African Photo Safari for 2, Red Sox tickets, Chalet in Annecy, Museum packages, restaurant gift certificates, Private UN tour with lunch, Beacon Hill house tour, Weekends in Strasbourg, and many more.
--Live Jazz

The Cost is $75 per person, and for more info and tickets, please Register Here

5)  Check out some of the new Saturday and Sunday brunch offerings at Ashmont Grill in Peabody Square of Dorchester. Please note that menu choices and creative alcoholic libations change often. There is plenty on this new menu that sounds very delicious.

New right now:
* ‘Croque It Your Way:
Three versions of the classic French sandwich, on brioche, including The Croque Boum-Boum, smothered in Bolognese sauce
* Crispy Fried Chicken with herb gravy, buttermilk biscuits, skillet potatoes
* Warm Cinnamon Sugar Donuts with chocolate-burnt cherry dipping sauce
* Roasted Butternut Squash Hummus w/ spiced pita chips and marinated olives
* House-made Turkey Chili with griddled cornbread
* Battered French Toast Sticks with Brandied Berry Compote, whipped cream
* Poached Shrimp Cocktail with spicy tequila sauce
* Banana Upside Down Cake with maple ice cream
* Gazpacho Bloody Mary plus The Bacon Bloody, The Bleu and Bloody
* Midnight Mimosa with Stoli Oranj and Cointreau
* Old Standards: Trainwreck Omelette …Ashmont Cobb Salad …Pearl Hot Dog ... Grass-Fed Burgers

6)  The Beehive presents their 5th annual St. Patrick’s Day festivities on Thursday, March 15, from 5pm-2am. St. Patrick’s Day at The Beehive means an evening of authentic entertainment including performances from the most exciting and genuine Irish music acts in the city and Irish inspired à la carte food & drink specials.

The claim is that this will not be your typical Irish fest. “No green beer…but what we are planning is a sophisticated evening of amazing Irish comfort food and authentic, world-class, Irish entertainment for a mature audience,” said Co-Owner, Jack Bardy. The Beehive has landed the stamp of approval again for this year’s event from the Boston Irish Tourism Association. “We’ve been more than happy to get involved with The Beehive and their annual St. Patrick’s day festivities, and we’re looking forward to the amazing food and festivities planned!” said Michael Quinlin, President and Founder of the Boston Irish Tourism Association.

Music: There will be a special performance by The Ivy Leaf, a young, traditional Irish quartet that came together through the Boston session scene. Featuring fiddles, flute & whistle, concertina, vocal, and bouzouki and guitar accompaniment, the group's influences are a blend of the old and new, taking on centuries old dance music and giving it a modern vigor.

Food: In addition to serving the regular menu, Chef Rebecca Newell has created several à la carte specials including: Corned Beef & "Cabbage" Flatbread with Sauerkraut & Cheese, Finaan Haddie Smoked Fish & Chips with Malt Vinegar Aioli & Slaw and Grilled Lamb Chops with Colcannon Mashed Potatoes just to name a few. And what would a St. Patrick’s Day celebration be without libations? The Beehive will be serving Irish-inspired cocktail specials such as the Lady Luck (Jameson Irish whiskey, Canton ginger, vanilla simple syrup, orange bitters, $11), Beehive Banshee (Jameson Irish whiskey, Bailey’s Irish cream, amaretto liquor, $11) and the Blood and Whiskey (Jameson Irish whiskey, blood orange juice, and Angostura bitters, $11) all evening long.

INFO: No cover charge, Cash Bar, Reservations recommended

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