The Passionate Foodie

White Birch Brewing, owned by Dave Herlicka, started as a tiny brewery in Hooksett back in 2009, moving to its Nashua location in 2018. It has a good-sized tasting room, which can handle about 80 people.

I sat at the bar and you can see their tap system, with 12 available beers. Some of those beers included: Mango-Peach Shake (Milkshake IPA with mango, peach & milk sugar), Indulgence (Belgian Imperial Stout), Hop Sessions (Session IPA), and Amarillo Hop Session (Session IPA dry-hopped with Amarillo). They produce small batches so their line-up changes on a regular basis. I was told that some of their beers, made only in 2-4 kegs, can sell out within a couple days. As soon as information about a new brew is posted on their social media, their fans rush to the tasting room.

They sell about four beers by the can, generally in four-packs, priced at $12-$20. You can also get a Growler Refill for about $15-$20. If you're drinking in the tasting room, you can get a 5 ounce pour for $2.50, a 12 ounce pour ($4.50 for less than 8% ABV, $6 above 8%ABV) or a 16 ounce pour for $6. You can also get a flight of four 5-ounce pours for only $8, a reasonable price to sample four different beers.

If you want a Flight of Four, you just check off the four beers you want to taste.

White Birch produces several different Berliner Weisse beers, which they describe as a "German style sour wheat ale." Their website also states that, "Napolean’s troops referred to Berliner Weisse as the “Champagne of the North” due to its lively and elegant character." At White Birch, their Berliner Weisse beers are traditionally made, as well as unfiltered and unpasteurized.

The earliest U.S. newspaper reference I found to Berliner Weisse was in the Alexandria Gazette & Virginia Advertiser, September 14, 1859. The article discussed that New York was experiencing lots of bad water, and that many lager beers were now equally as bad. Thus, "... habitual lager beer drinkers have given up their favorite, and taken Berlin Weisse (white) Beer."

I opted for a flight of four of their Berliner Weisse beers, and overall, I found them to be fresh, fruity, slightly sour, and refreshing. They are more dry than sweet, though the fruitiness could seem to be sweet to some people. These are the type of beers that would appeal to many people who generally dislike most beers, especially IPAs. The main differences in the flavor profiles of these beers are based on the type of fruits which were used to make them.
My favorite of the four was the Squeeze My Berries (5.5% ABV), made with blackberry and raspberry, and I'll note that this beer was almost named Tickle My Berries. The tasty berry flavors were bright and there was almost a bit of pulp in it. The Raspberry Passionfruit (5.5% ABV), made with raspberry and passionfruit, was also delicious, with a bit more of a tropical fruit flavor. The 2020 Ale (5% ABV), is made with raspberry, mango and black cherry, and also had a pleasing blend of fruit flavors, with a more subtle mango taste. The New Years Ale #1 (5.5% ABV), made with raspberry and cranberry, was my least favorite of the four, but only because it was too tart for my preferences due to the cranberry. If you love cranberries though, I'm sure you'd enjoy this beer.

I recommend that you check out White Birch Brewing for their Berliner Weisse beers, or to try some of their other beers.

Just down the street from White Birch, and next to the Djinn Spirits distillery, you'll find Spyglass Brewing Company, which opened in Nashua in 2018. The brewery was established by AV, Joe, Jonas, and John, described as "engineers/scientists/beer geeks/brewers." Their tasting room is medium-sized, with a small bar and a number of tables. It seems very popular as when it opened at 4pm, there were quickly numerous customers filling the tasting room.

Spyglass had 11 beers available on tap, including such items as Quid Pro Quoconut (Imperial Stout on Cacao and Coconut), Elastic Cloud (NE Double IPA w/Oats & Lactose), Spectrum (Triple IPA), and Aperture (Session Ale).  They sell only a few beers in a can, though you can buy an empty 32 ounce ($5) growler, which you can fill for $10-$16, or a 64 ounce ($7) growler, which you can fill for $18-$26. If you're drinking in the tasting room, you can get an 8 or 14 ounce ounce pour, ranging from $4-$8.

They only had one sour ale, the Mixed Berry Entanglement, so I bought an 8 ounce pour for $4.50. This is a Kettle Soured Ale, made with raspberries, blueberries, and blackberries. A Kettle soured beer is made in stainless steel, rather than in a wooden barrel like a traditional sour, and it is a much quicker process. I very much enjoyed this beer, with a delicious melange of fruit flavors, a pleasant tartness, and a clean, refreshing taste. I really liked the addition of the blueberry flavor. This would be perfect outside on a hot summery day.

I also recommend that you check out Spyglass Brewing Company. It may be relatively new to the Nashua scene, but it appears popular and their sour ale was impressive.

Nashua is only about an hour away from the Boston area, and it is worth the drive to check out these breweries. Hopefully, I'll get to Nashua one of these upcoming weekends to check out Djinn Spirits, and then report back.

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2019 with my Top Ten Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend.

This is certainly not a complete list but it's more a sampling of memorable dishes I have experienced and/or posted about over the past year. It is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This list is not in any order of preference, so all receive equal accolades. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Jeera Chicken at Mitho (Winchester)
Mitho is a new restaurant that serves authentic Nepalese and Himalayan cuisine, and it's food is quite compelling. One of my favorite dishes on their menu is the Jeera Chicken. "Jeera" means "cumin seeds" and this dishes includes pan-grilled chicken, with cumin seeds, that is cooked in a typical Nepali way. The crispness of the chicken pieces was compelling, and the spices and seasonings were absolutely delicious, with a pleasing spicy kick. This dish is an appetizer and it would be an excellent snack for cocktails or Sake.

Roast Beef Sandwich at Cusser's Roast Beef & Seafood (Boston)
Beneath the Mooncusser Fish House, and open for lunch during the week, Cusser's Roast Beef serves delicious roast beef sandwiches and seafood. The Roast Beef Sandwich can be ordered in two different styles: North Shore and 80T Style. The 80T Style is served with cheddar, pickled red onions and Thoreau sauce (a type of spicy mayo). I went for the North Shore style, which usually comes with barbecue sauce, mayo, and cheese. The rolls, made daily by pastry chef Katherine Hamilburg, are soft and fresh, with the slight crunch of the seeds atop the roll. Hamilburg's roll was an excellent vehicle for the extremely tender and flavorful rare, roast beef. The barbecue sauce had a pleasant tang to it and didn't overwhelm the sandwich. Each bite was so satisfying and frankly, it is one of the best Roast Beef sandwiches I've eaten anywhere.

Rye Chitarra at Mooncusser Fish House (Boston)
And atop Cusser's the Mooncusser Fish House offers a seafood-centric menu, with a few exceptions, and the seafood is fresh, creatively prepared, and superb. One of my favorite dishes there is the Rye Chitarra, made with uni, celeriac, and mushrooms. Perfectly cooked pasta, briny uni, and umami-rich mushrooms, all combined for a fantastic taste. Such a nice blend of flavors of the soil and sea. This dish cried out for an umami-rich Sake, though they have an excellent wine list. The restaurant recently acquired a full liquor license, and now you can get cocktails there too.

Fried Chicken at BISq (Cambridge)
The Inman Square area has a number of excellent restaurants and BISq is certainly one of the best. They are well known for their Fried Chicken, with Thai Bird Chili Salt, and you receive four ample-sized pieces of boneless fried chicken, with your choice of dipping sauce, Buttermilk Ranch or Chipotle BBQ. I chose the Chipotle BBQ sauce, which had a pleasant tangy and slightly spicy taste. The fried chicken has a very crisp, crunchy and flavorful coating, covering the moist and tender chicken within. I can easily understand why this chicken is so beloved, and it is a very good value as well.

Ajarian Khachapuri at Jana Grill (Watertown)
Only a few local spots make Khachapuri, Georgian cheese bread, and the best I've tasted has been at the Jana Grill. Khachapuri is made in numerous ways and one of the most popular is the Adjarian, where the bread is molded into a boat shape and the middle is topped by a soft-boiled egg or just the yolk. Jana's version is pure comfort food, with a crust that's cooked perfectly to a nice golden brown, with a crisp exterior and a light, fluffy interior. The thick crust surrounding the middle even had cheese inside of it. The cheesy blend in the middle, when mixed with the egg yolk, was salty, cheesy, creamy and rich of umami. Each bite made me want to have another.

Goat Cheese Rangoon at East of Suez (Wolfeboro, NH)
East of Suez, a Pan Asian restaurant, is a delightful culinary destination in New Hampshire with plenty of tasty options. It's also BYOB, which is another reason to dine there. Their Goat Cheese Rangoon are made from local goat cheese, seasoned with fresh herbs, and enveloped in a deep-fried wonton skin with a sweet chili sauce dip. I'm not a fan of Crab Rangoon, with their fake crab meat and cream cheese, but I loved these goat cheese rangoon. Fried perfectly, with a crunchy exterior, the creamy goat cheese was a delight on the palate, enhanced by the sweet chili dip. Why can't more restaurants make something similar rather than the usual crab rangoon?

Pork Milanese at Osteria Posto (Waltham)
Osteria Posto is one of my favorite suburban Italian restaurants, and dishes like this are part of the reason. The Pork Milanese, made with mozzarella and tomatoes, was a killer dish. The plump little tomatoes spray your mouth with hot juices. The pork, pounded thin, was coated with a thin, crispy coating and the pork itself was very tender, covered with plenty of gooey cheese. You almost didn't need a knife to cut it. Overall, though it was an amply-sized piece of pork, the overall dish seemed light and you would definitely eat every piece.

Friptura De Miel at Moldova Restaurant (Newton)
I love lamb and the Moldova Restaurant knows well how to prepare it. Their Friptura De Miel is made from roasted lamb, stewed in a special wine and rosemary sauce, and it was served with polenta, feta cheese and sour cream. The lamb was cooked for over four hours, braised and then roasted in the oven. All that slow cooking made the lamb extremely tender, and you certainly didn't need a knife to cut it. The lamb was superb, with a hint of rosemary, and plenty of juicy, tender meat, lacking that gaminess which turns off some people to lamb. As a lamb lover, this dish impressed me immensely.

Torched Salmon Sashimi at Legal Harborside (Boston)
I haven't yet written about this dining experience but it was too good not to include on this list. The Torched Sashimi is made with Ōra King Tyee Salmon, farmed in New Zealand, which some say is like the Waygu beef of the seafood world. Made with ponzu sauce, a slice of jalapeño, and some soy sauce bubbles, this salmon was so rich and fatty, silky like butter, and well accented by the hint of heat and the umami of the soy. Pure hedonistic gustatory pleasure. Legal Harborside is the only New England restaurant that has any of these unique salmons.

Cinnamon Roll at Katie's Kitchen (Wolfeboro, NH)
Have to end this list with some home-made sweetness, a Cinnamon Roll from a cool, little breakfast spot in New Hampshire. It is everything you want in such a pastry, fresh, soft and full of plenty of rich cinnamon, as well as covered with a mildly sweet glaze. Though it comes with a large pat of butter, you won't need it for this sweet treat. This is one of the best cinnamon rolls that I've eaten at a restaurant. I'd come to Katie's Kitchen just for a couple of these pastries.

What were some of your favorite restaurant dishes of the past year?

There are over 25 wineries in New Hampshire, and you can check out the New Hampshire Winery Association to learn more about these various producers. Within New Hampshire, you'll find grape wines, fruit wines, mead, dessert wines, and more. Earlier this year, while in Wolfeboro, New Hampshire, I stopped at a farmer's market and bought a bottle of local white wine, NV Winnipesaukee Winery St. Pepin, intrigued by the grape and wanting to sample a New Hampshire wine.

Owned by Christoper Coache and Heidi von Gotz Cogean (the winemaker), the winery is located in Wolfeboro, a successor to Newfound Lake Vineyards. As their website states, "Winnipesaukee Winery is a farm winery making award winning wine from fruit and grapes. We are known for our three year old French oak barrel aged reds and our wide selection of dry to sweet wines. Handcrafted wine is our family tradition." Their Wolfeboro vineyard is planted with Seyval Blanc, Traminette and Edelweiss and they expect a small harvest in 2021. They also ran a Winery Bed & Breakfast, the only one in the state.
The NV Winnipesaukee Winery St. Pepin is an "American Table Wine," produced and bottled by the winery, though their website has no information listed about the wine. As an American Table Wine, it's likely that at least some of the St. Pepin grapes were sourced from outside New Hampshire. St. Pepin is a complex hybrid grape, of Seyval Blanc and Eler Swenson 114, that was introduced sometime between 1983-1986. It is partially named for Lake Pepin, which is in the Mississippi River. Most of the grapes are grown in Minnesota and Wisconsin. It is said that St. Pepin can produce fruity wines, with some similarities to Riesling.

This St. Pepin wine, unoaked with only a 11% ABV, was actually quite delicious. It was fairly crisp, with a hint of sweetness, and presented pleasant citrus and apple notes. It was more complex than expected and definitely would be a very good food wine, though it satisfied on its own as well. I look forward to the future, to try the wines made from grapes from their own vineyards.

"Ship me somewheres east of Suez, where the best is like the worst,
Where there aren't no Ten Commandments an' a man can raise a thirst"
--Mandalay (1890), by Rudyard Kipling

What first drew me to the restaurant was the fact that it was BYOB. Then, I checked out their food menu and it intrigued me as well, Pan-Asian cuisine, ranging from the Philippines to Vietnam. It also seemed reasonably priced. And as I looked further, I learned that it had existed for over 50 years, a worthy and uncommon achievement in the restaurant industry. As I was going to spend a few days vacationing in Wolfeboro, New Hampshire, I knew I wanted to dine at East of Suez. 

East of Suez was founded back in 1967 by Charles and Norma Powell, taking over a spot that once houses a pizzeria. Charles' father had been a naval officer, photojournalist and cinematographer, and often took Charles with him on visits to China and Japan. In 1962, Charles met his future wife, Norma Antonio, who was from the Philippines. At the time they opened the restaurant, they both lived in New York, so running a restaurant wasn't easy and during the early years, the restaurant was only open on weekends.

Currently, the restaurant is owned and operated by their daughter, Elizabeth Powell Gorai. East of Suez is primarily open for the Summer, though it may extend a bit into October dependent on the weather. Their food is prepared to order, and many local ingredients are used, except for those unavailable. It is also a BYOB spot, so you can bring your own wine or beer, though they also sell a variety of nonalcoholic beverages.

Their website states, "We are one of the oldest Pan-Asian restaurants in the United States, serving an eclectic sampling of exotic cuisine from Southeast Asia and the Pacific Rim, with occasional detours around the world since 1967. Our menu is small, specifically so, to represent a mix of the time-honored classics and culinary innovations our patrons have grown to love, however, each evening we experiment by adding choice delicacies to our collection, in much the way a traveler gathering mementoes might do, if he ventured to explore 'East of Suez."

The restaurant is cozy, spread out over several rooms, and decorated with an eclectic Asian decor, spanning several different cultures. I dined here twice, with several good friends, and on both visits it was fairly crowded, indicative of its popularity. We also brought wine with us on both occasions. Overall, I was impressed with the cuisine, enjoying the layers of flavors in each dish. It earns my hearty recommendation, and I look forward to dining there against some time.

The Regular Menu is relatively small, but with plenty of different choices, and each day they have a Special Daily Menu, adding even more choices. The Regular Menu generally consists of Starters/Small Plates (7 choices, $10-$12), Mains (8 choices, $19-$24) and Desserts (4 choices, $9-$10). The Special Daily Menu adds a Soup (Cup $6, Bowl $8); 4 Starters/Small Plates, 3 Mains, and 2 Desserts. So, there's plenty of options without being overwhelming. There are also Vegetarian and Gluten Free options. This is an excellent place to order a bunch of small plates and share, so you can sample the range of dishes available.
The Manila Polo Club Chowder ($6 cup/$8 bowl) is made with "Rich steamer clam and black tiger shrimp broths with chunky shrimp, bay scallops, clams, golden potatoes, veg." It is "Simmered all day in sweet cream seasoned with saffron, garlic and a hint of red chili." This was a superb chowder, rich and flavorful, with plenty of chunks of seafood. It wasn't too thin or too thick, and was seasoned well, creating nice layers of flavor. It was a big hit at our table.

Another big hit were the Goat Cheese Rangoon ($11), made from "Local NH farm goat cheese, seasoned with fresh herbs, enveloped in wonton skin & deep-fried crispy outside, melty inside; with sweet chili sauce dip." I'm not a fan of Crab Rangoon, with their fake crab meat and cream cheese, but I loved these goat cheese rangoon! Fried perfectly, with a crunchy exterior, the creamy goat cheese was a delight on the palate, enhanced by the sweet chili dip. We had these on both visits as they were just that damn good. Highly recommended!

The Philippine Lumpia ($11) were "Fingerling spring rolls of pork, tiger shrimp & veggies, deep-fried, sliced & served with pineapple sweet & sour." You can also order a Vegetarian version of the Lumpia. These crunchy rolls, with flaky layers, had a pleasing balance of flavors.

The Crab & Corn Fritters ($12) consist of "Shredded lump crab meat and shaved cob corn blended with Thai herbs and spices; Deep-fried crispy and served with nuoc cham, sweet chili lime dip." Another tasty and well balanced dish, the fritters had a great fluffy texture to them, with the crunch of the corn, some sweet crab, and a hint of spice. The dip was delicious too, as were all of the sauces and dips at the restaurant.

The Sichuan Giant Dumplings ($14) were "hearty pork dumplings steamed and drizzled with crunchy garlic soy black vinegar and chili flakes." They certainly were packed with savory pork and the sauce was intriguing, with sour and umami flavors, and a mild hint of heat.

The Japanese Yakitori ($12) include "Rock sugar & sweet soy marinated boneless organic chicken thigh, skewered & charbroiled; with ginger teriyaki glaze." Juicy, flavorful chicken, with some slight charring, and a light sweetness. Again, a well balanced and tasty dish.

Another of the regular Small Plates, Tita Glo's Lettuce Cups ($10), are "Auntie's wok-tossed turkey, apple, raisin & veggie crumble, with sesame, hoisin & garlic; served warm in a cool Boston lettuce leaf with toasted sunflower seeds." A take on lettuce wraps, it is also like a taste of Thanksgiving, with Asian accents.

The Longanisa Bao Buns ($10) are "Sweet and garlicky Philippine pork sausages in puffy steamed bar bun, with lettuce, tomato, onion and banana catsup aioli." Soft buns, with a meaty and intriguing sausage taste, enhanced especially by the aioli.

Onto some Main dishes now. The Bulgoki Steak ($22) consists of "Korean BBQ style, Angus beef flank steak, sliced thin & marinated in sesame, sweet soy & garlic chili miso paste; charbroiled & served with spicy kimchee pickles." The steak was tender and delicious, with a compelling and well-balanced sauce, bringing a nice contrast of sweet and heat.

The Drunken Noodles ($24), aka Pad Kee Mao consists of "wide rice noodles pan-fried with black tiger shrimps, red chili oil, garlic, sweet Thai basil leaves, red and green peppers, onions and Shaoxing rice wine in a sweet & spicy oyster sauce." The noodles had just the right texture and absorbed the tasty and spicy sauce. A hearty dish, there was plenty of shrimp and veggies, and it seemed fresh and bright, a delightful summer dish.

I really loved the Philippine Adobo ($20), "Mama Tars' tender confit of bone-in organic chicken & country style fatty pork, marinated and slowly braised in crushed garlic & soy vinegar with bay leaf & black peppercorns; with sliced fresh banana." Both the chicken and pork were extremely meaty and tender, in a superb and scrumptious sauce, each bite bringing gustatory pleasure.  Highly recommended.

The Vietnamese Bo Luc Lac Beefsteak ($25) is another beef dish, with "Well-marbled Angus rib-eye marinated in soy, garlic, rice wine, and lemongrass, char-broiled to order, sliced and served over mesclun greens and aromatic herb-tossed rice noodles, with nuoc cham, sweet chili lime dip." Once again, the beef was tender and flavorful, though with its own unique taste, a bit brighter here due to the lemongrass. The rice noodles were also quite tasty, with a mild herbal flavor.

Besides all the savory dishes, make sure to save room for Dessert. The Banana Blueberry Hawaiian Bread Pudding ($9) is made from "Barnstead blueberries and coconut sugared bread custard, served with Alae Sea salt butter caramel." I love Bread Pudding and will often order it if I see it on a menu. I think it is an under appreciated dessert, and still would love to see a Boston-Area bakery specializing in it. This Bread Pudding was fantastic, with an excellent, spongy texture, and great flavors of coconut and blueberry, with a salty and sweet edge from the caramel. Highly recommended.

The Banana Tempura ($10) consists of "Sweet bananas, batter-dipped, deep-fried light & crispy & honey-drizzled, with scoop of coconut ice cream." Another winner dessert, with an excellent tempura batter, fresh and sweet bananas, and creamy coconut ice cream. Pure hedonism.


Overall, East of Suez presents well-balanced dishes with pleasing layers of flavor. The dishes seem fresh and and everything seems cooked just right, from their noodles to steak. Some of the dishes seem very traditional while others are variations, and those variations, like the Goat Cheese Rangoon, work well. Service was very good on both visits. My only complaint is that they need better wine glasses, as the ones they offer seem more like fancy water glasses. However, you can bring your own glassware if you so desire (which we did on one visit). I strongly recommend you check out East of Suez before the summer ends.

Over the weekend, I spent a couple days in Wolfeboro, New Hampshire, staying at Adam Japko's stunning lakehouse with a number of friends. Both mornings, I stopped by Katie's Kitchen for breakfast and every time I now return to Wolfeboro, I'll make sure I go back to Katie's Kitchen. Delicious, fresh and inexpensive breakfast in a homey atmosphere. And those Cinnamon Rolls!

Katie's Kitchen, owned by Patty Lord, is a small, homey and casual restaurant, a place frequented by many locals. Locals know they can get up and refill their own cup of coffee, or even bus their own table. Everyone seems to know everyone else, a close-knit community, bonding over pancakes or bacon & eggs. Patty presides over the restaurant like a charming aunt, extremely personable, very attentive, and with a nice sense of humor. She likes the restaurant as it is, resistant to changing anything because she feels everything works well just the way it is. For example, she won't add an expresso/cappucino machine, believing her coffee is sufficient for all. Why ruin the charm of this place with such a machine?

The restaurant primarily serves breakfast and their menu is relatively simple, though they are willing to make almost anything else you might want if it is possible. They have you covered with all the basics, such as eggs, pancakes, omelettes, waffles, and eggs benedict. Their low prices are hard to beat, such as 3 Eggs, Toast & Home Fries for only $2.20! Three good-sized Pancakes for only $2.50. Only $3.25 for an Omelette. They also make fresh muffins and cinnamon rolls each morning, in limited quantities, so make sure to get there early so you don't miss out.

(As an aside, I also want to bring your attention to a fascinating article by my friend Patrick Maguire, Overtip Breakfast Servers. He makes persuasive points about why you should tip well at breakfast, especially at such an inexpensive place like Katie's Kitchen. The usual 15%-20% gratuity just isn't adequate in this situation.)

The Cinnamon Roll is amazing, soft and full of plenty of cinnamon, as well as covered with a mildly sweet glaze. Though it comes with a large pat of butter, you won't need it for this sweet treat. This is one of the best cinnamon rolls that I've eaten at a restaurant. I'd come to Katie's Kitchen just for a couple of these pastries.

Their fresh Muffins are also quite tasty, and I was pleasantly surprised to find a Butterscotch Muffin here. I love the taste of butterscotch but had never had such a muffin. The butterscotch flavor in this moist muffin was just enough, not overly sweet or strong, but prominent and delicious. We need more Butterscotch Muffins!

The Blueberry Muffin was also quite good, moist with plenty of sweet blueberries, and a nice crusty top. Their Corn Muffin was tasty as well.

The Belgian Waffle, with a side of crisp bacon, was chewy and flavorful, just how I prefer my waffles. I also enjoyed their Blueberry Pancakes, which were large, and filled with plentiful blueberries.

A simple dish of Scrambled Eggs, Bacon, Home Fries and English Muffin. Hearty and delicious.

If you enjoy breakfast, and find yourself in the Wolfeboro area, then you must stop by Katie's Kitchen. You won't be able to beat the prices, the food will be fresh and delicious, and you'll enjoy the homey ambiance. And their cinnamon rolls and muffins are a must buy! Kudos to Patty and the entire staff at Katies Kitchen.

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Master Sommelier Brahm Callahan and the team at Harvest invite guests to Rosé the Day Away and explore a variety of rosés on their outdoor oasis patio every Wednesday through Friday, from 4pm-6pm, this summer. They will feature rosé options by the glass or bottle, as well as a rosé sangria and cider expertly selected by Master Sommelier Brahm Callahan.

While enjoying the rosé bar, guests can select items from the mid bar menu at 4 PM such as New England Oysters, The Harvest Burger, and the Scituate Lobster Roll. In celebration of Rosé the Day Away’s kick-off week, Executive Chef Tyler Kinnett has prepared complimentary bar bites for each day of the week including Pretzel Sticks with Beer Cheese on Wednesday, Gougeres with Gruyere Cheese Mornay on Thursday, and Arancini with Spring Onion Aioli on Friday.

The Rosé the Day Away beverage menu is as follows:
Bottles
Pratsch, Zweigelt, Niederosterreich, Austria 2017 $42
Domaine Bunan, Mourvedre, Moulin des costs, Bandol, France 2016 $65
Minimus/Craft Wine Co., Tempranillo, Oregon 2016 $72
Duckhorn, Decoy, Syrah/Vermentino, California 2017 $48
By the Glass
Chateau Gassier, Esprit Gassier, Côtes de Provence, France 2017 $13
Villa de Anges, Languedoc, France 2017 $10
Vaccelli, Juste Ciel!, Corsica, France 2016 $9
Something Rose-y
Rosé Sangria, Bordeaux Rose, Strawberries, Raspberries, Brandy, Lemon $11
Rosé Cider, Wolffer, Dry Rosé Cider 139, Hamptons NY $14

Please call 617-868-2255 to book seats.

2) David Vargas, chef/owner of Portsmouth’s Mexican restaurant, Vida Cantina, announced today that he has been working in partnership with Herradura Tequila to create the first-ever signature batch of “Vida Tequila” which will be unveiled at the Vida Tequila Release Party on June 3 at Vida Cantina. “It is something I have wanted to create for a long time” shares Vargas. “Everything we make at Vida Cantina is from scratch and authentic; there’s a whole lot of love and family and history that goes into each of our dishes and cocktails. This is the next level of true Vida Cantina hospitality; sharing our very own custom-made Vida Tequila with our guests.”

The Vida Tequila Release Party, will be held outside on June 3, from 12noon-5pm. Vargas and his team will be cooking outside at Vida Cantina, preparing and serving authentic Mexican street food, signature Vida Cantina cocktails, local brews, and of course, celebrating Vida Tequila. Ruben Aceves, Global Ambassador, Tequila Herradura, will be on hand to share tastings and insights of Herradura. There will also be a Mariachi band and a DJ.

Cait Reagan, (former GM of Vida Cantina, and now GM at Vargas’ new restaurant, Ore Nell’s BBQ in Kittery, Maine) traveled to Mexico to see first-hand the production of Herradura Tequila. By learning the process and tasting the tequila barrels, Cait was able to select the barrel to be bottled as Vida Tequila. “It was a really interesting process” according to Reagan. “There were three barrels of tequila that had been aged and were ready for bottling. I thought they would taste similarly to each other, but I was surprised at how different they were. One barrel was very floral, one was sweet, and the third barrel had a nice sweetness at the start, and then some floral, and then just a really nice depth and complexity of flavor. That is the one I chose – I loved the complexity and balance.” 

Herradura bottled the tequila and is shipping the custom-batch to Vida Cantina in time for the June 3 Vida Tequila Release Party. “It was an absolutely amazing experience” shares Reagan. “To be able to select our own tequila was truly once-in-a-lifetime. Unless they invite me back, and then I’m happy to make it a ‘twice-in-a-lifetime experience!!’”

Everyone is invited. No tickets necessary. Just come as you are and order up some food and drink and have a great time!

3) Glass House, the restaurant, bar, and modern day “meeting house” in the heart of Kendall Square, is kicking the heat up a notch this summer with their new Toasty Tuesdays and Fire Pit Fridays.

Enjoy summer nights by the fire with Glass House every Tuesday and Friday. The Cambridge hotspot will be heating things up on the patio all summer long, where guests can get cozy under Glass House blankets, enjoy a glass of wine or other delicious cocktails, and dine from the special patio menu which includes summer favorites like Short Rib Gnocchos (Gnocchi Nachos), Tempura Chicken Skewers, Grilled Jumbo Shrimp, and Falafel Sliders.

When: Tuesdays, from 4-7pm, until August 14th and Fridays  from 4-7pm, until July 27

4) Chef/Owner Will Gilson and the Puritan and Co. team invite guests to join them for a night of all things rosé at their 4th annual Rosé Rumble. Puritan & Co.’s upcoming Rosé Rumble will offer guests the opportunity to immerse themselves in the best rosés in Boston like a true insider. Taking place on Thursday, June 14th, the fourth annual industry-style tasting event will showcase a variety of rosés for guests to taste, discuss, and learn about while enjoying unlimited bites from Chef Will Gilson and the Puritan and Co. team.

The night will feature two, separately ticketed sessions- one at 6 p.m. and one at 8 p.m. Both sessions will end at 10 p.m. Regularly $75, tickets are now available for a special early bird rate of $65 until May 25th.

Tickets can be purchased here: https://www.eventbrite.com/e/rose-rumble-2018-tickets-45986039482?aff=es2

This is an excellent event and I'm sure it will sell out quickly so I highly recommend you buy tickets now.

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Chamber Collaborative of Greater Portsmouth is pleased to announce that Restaurant Week Portsmouth & The Seacoast will be held November 2-11.  More than 40 restaurants and breweries are participating in this event during a New England autumns, with fall foliage in the mountains and plentiful fall bounty on the tables. Chefs from Greater Portsmouth, including Portsmouth, Dover, Hampton, New Castle, Rye, Exeter and Kittery, Maine are creating special prix fix menus celebrating the season.

Restaurant Week menus are offered at $16.95/lunch, $29.95/dinner per person; and some restaurants extend the $16.95 value price for dinner as well.

From viewing the menus, I'm especially interested in restaurants such as Agave Mexican Bistro, The Franklin, Black Trumpet, and Moxy.

2) On Sunday, November 12, from 12pm-2pm, Post 390 invites Bostonians with a sweet tooth to the annual Rise and Rumble Donut Throwdown where guests will be able to sample and vote on a variety of creative donut and ice cream flavors for the coveted title of Rise & Rumble Champion.

The event will feature creative donut creations from Boston’s top pastry chefs including Lauren Kroesser (Honeycomb Hamilton), Joshua Livsey (Harvest), Christina Larson (Bar Mezzana), Danica Lockett (Post 390), Valerie Nin (Grill 23 & Bar), Meg Thompson (SRV), Ellie Wallock (Puritan & Co.), Craig Williams (Williams Family Baking Co.) and ice cream from JP Licks, FOMU, Gracie’s, Honeycomb Creamery, Parlor Ice Cream Co., Picco, and Rancatore's Ice Cream & Yogurt.

Tickets are available for $35 per person (inclusive of Post 390 brunch buffet and coffee bar). To purchase tickets, visit https://www.eventbrite.com/e/rise-and-rumble-donut-throwdown-2017-tickets-38872720353

3) Boston’s first Hunanese restaurant, Sumiao Hunan Kitchen, is debuting seasonal menu additions on both their lunch and all-day menus. Sumiao’s weekday midday menu offers up 16 creations ($13 each) that come with a choice of hot & sour or tomato-mushroom soup. Newcomers include the vegetarian Cinderella, a dish with pumpkin and lily, and the Twice-Cooked Avocado Meatballs packed with ground pork, egg, tofu, green peppers and fermented black soybean.

Available on the all-day menu, there are starters like the Melted Gold Soup with pumpkin and millet ($5); the hometown favorite Spicy Dried Baby Fish with dried anchovy, red chili and fermented black soybean ($8); the popular Sumiao Gyoza with pork and a five-spice dipping sauce ($8); and, Sumiao Shang Gan with chili bean sauce, dried chili, garlic and scallion ($8). Noodles ($12) are hot off the wok, like the new Beef & Egg Rice Noodles with hard-boiled egg, Shanghai green homemade pickles, cilantro and peanut in addition to the Scallion-Flavored Noodles with lard, cucumber and chili bean sauce.

Sumiao Hunan Kitchen also is debuting a collection of chef-created specials that celebrate some of the province’s most popular dishes with modern twists. For adventurous palates, order up the Angry Frog, a dish with bullfrog, duojiao, shiso, red peppers, garlic, scallion and chili oyster sauce (MP). For seafood lovers, there is Steamed Duojiao Tilapia which is caught fresh daily and served from skin to fin with seasoned soy sauce (MP); Steamed Garlic Butterfly Shrimp with aged orange peel, garlic and pepper ($28); and the classic Daikon Radish Fish Ball in Broth finished with seedless red dates, vermicelli and chicken broth ($20).

Carnivores can get their meat fix by chowing down on two types of racks, Hot Ginger Ribs ($22) and BBQ Rib Festival ($26); the intensely-flavored House Crispy Duck with steamed buns, cucumber, pepper, scallion and seafood sauce ($36); Pork Tripe with green and serrano peppers ($16); and the Free-Style Meatballs with ground pork, fish, egg, vermicelli and black pepper ($18).

4) On Thursday, November 2, become immersed in the flavors of fall at Bar Boulud with an exclusive five-course harvest-themed menu, crafted by Chef Daniel Boulud and Chef de Cuisine Michael Denk, which will pay homage to New England’s seasonal bounty.

The Harvest Dinner menu will be served as follows:
First Course
Wild Mushroom Tarte Flambée
Second Course
Sunchoke & Leek Soup (porcini cream, espresso cocoa dust)
or
Chicory and Choux Salad (apples, Brussels sprouts, kale, pancetta-mustard vinaigrette, hazelnuts)
Third Course
Daniel’s Stuffed Pumpkin Grand-Mère (Gruyère, bacon lardon, sourdough)
Fourth Course
Saumon au Syrah (baked in fig leaves, fennel confit, beurre rouge)
or
Tourte de Saison (veal sweetbreads, baked foie gras and pork puff pastry, huckleberry)
Dessert
Poire Belle-Hélène (poached pears, black walnut ice cream, dark chocolate sauce, pear tuile)

COST: $65 per person (beverages, tax and gratuity not included)
To make a reservation, please call 617-535-8800

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) On Wednesday April 5th, from 7pm-10pm, Bar Boulud located at Mandarin Oriental, Boston, is bringing a taste or Oregon’s lush Dundee Hills to the Back Bay. Located in the well-regarded wine region of Willamette Valley, Torii Mor Winery boasts ten acres of vines and is known for producing the highest quality Pinot Noir, Pinot Gris, and Chardonnay.

Guests are invited to join Sommelier David Bérubé for this exclusive educational five-course experience, featuring special guest and winemaker, Jon Tomaselli. While learning about the intricacies of the winery’s varietals, guests will enjoy seasonal dishes paired by Chef de Cuisine Michael Denk and Pastry Chef Robert Differ.

The Torii Mor Wine Dinner menu will be served as follows:
Canapé
Torii Mor, Rosé, Willamette Valley, 2016
Razor Clams (celery, apple, mint)
Rabbit and Pork Pâté (pickled mustard seeds, sun-dried tomatoes, mustard frills)
Torii Mor, Pinot Blanc, Yamhill-Carlton, 2015
English Pea Tortellini (wild mushrooms, pea tendrils, lardo)
Torii Mor, Pinot Gris, Willamette Valley, 2015
Veal Shank (fava beans, leeks, chanterelles, natural jus)
Torii Mor, Pinot Noir, Willamette Valley, 2014
Amarelle Cherry Galette (anise almondine, 72% chocolate, vanilla gelato)
Torii Mor, Syrah, Port Style, Rogue Valley, 2011

COST: $125 for five-course menu and wine pairings (Ticket price includes tax and gratuity)
Tickets are available on Eventbrite.com: https://www.eventbrite.com/e/torii-mor-wine-dinner-tickets-32589076806

2) Tapestry Co-Owners/Chefs Meghann Ward and Kevin Walsh invite guests to join them as they raise a glass to the late Marlena Ward and raise funds for the Marlena J. Ward Breast Cancer Research Fund. In memory of late owner and beloved family member, Marlena Ward, Tapestry will be hosting an evening to benefit the Marlena J. Ward Breast Cancer Research Fund on Sunday, April 2nd. Taking place from 6 p.m. to close in Tapestry’s Club Room, the reception-style fundraiser will feature complimentary hors d’oeuvres prepared by Meghann Ward and Keivn Walsh as well as cocktails curated by Will Isaza of Tiger Mama and Melissa Figerleski of Campari America.

Proceeds will benefit Marlena’s research fund and all tips received at the Club Room Bar will be donated to the worthy cause.

For more information, or to make reservations, please call (617) 421-4470.

3) Valerie Rochon, President, Greater Portsmouth Chamber of Commerce announce the line-up of 40+ restaurants participating in Restaurant Week Portsmouth & the Seacoast  March 30 – April 8, 2017. “It is an exciting time to dine in Greater Portsmouth” shares Rochon. “We are so proud that Portsmouth is home to the only two NH chefs recognized by the James Beard Foundation as 2017 Best Chef Northeast semi-finalists, Chef Evan Mallett and Chef Matt Louis. Plus we have extraordinarily talented chefs creating every kind of cuisine on every corner.”

There is something for everyone in Greater Portsmouth during Restaurant Week. Waterfront views, open kitchens, woodfired ovens. Wine Bars. Oyster Bars, Craft Breweries. Greek, Mexican, Italian, Caribbean, Mediterranean, New England. Steak, Seafood, Tapas. And so much more. It’s all here in Greater Portsmouth, NH. It is said there are more restaurant seats in Greater Portsmouth than there are residents.
Menus: Special Prix Fixe Three Course Menus for Lunch and Dinner
Pricing: $16.95 for lunch / $29.95 for dinner per person
Lodging: Make it a weekend getaway. Local hotels and inns are offering special

Looking at the menus, I'm especially taken with a few of them, including:
--Moxy, with a cultural celebration of their employees, and dishes like Kdam Chaa (Cambodian stir fried crab) and Ukranian Potato-onion Pierogis.
--Cure Restaurant with dishes like Spicy Chorizo & Three Cheese Fondue Dip and Honey & Sage Glazed Boneless Pork Loin.
--Franklin Oyster House with dishes like Crispy Goat Roulade and Buttermilk Fried Maine Chicken.

4) Civic Kitchen & Drink is hosting its first ever Farmers' Expo, on Sunday, April 2, from 3pm-7pm, to showcase and thank their favorite farmers, brewers, bakers and friends who are part of their extended family at Civic Kitchen & Drink. Come meet the actual farmers and brewers and bakers whose product is behind every plate and glass at Civic. Free and open to the public – come on in for their Farmers Expo Open House.

Participating companies include: Lettuce Be Local, Harvey's, Spring Ridge, Lilac Hedge, Nourse, Pecorino's, Yummy Mummy, Bean Counter, Julio's, Wicked Twisted, Wormtown, Cold Harbor, Nashoba Winery, and Cake Shop Cafe.

5) Chef/Owner Michael Schlow and the Doretta Taverna team invite guests to join them at Doretta’s bar for its “Doretta Donates” Celebrity Bartending Series. Taking place on various Thursday evenings throughout the spring, Doretta Taverna welcomes local celebrities to give it their best “shot” as guest bartenders. From 6pm-9pm, each night, guest bartenders will sling cocktails, chat with guests, and even concoct their own signature drink to be featured that evening. 10% of all proceeds from the evening’s bar sales will be donated to a charity of each guest bartender’s choice.

So far, confirmed celebrity bartending evenings include:
April 20: Dining Playbook’s Jenny Johnson (benefiting Boston Healthcare for the Homeless)
May 18: Mix 104.1’s Kennedy (benefiting Great Dog Rescue New England
June 22: Miss Massachusetts, Julia Scaparotti (benefiting The Miss Pink Organization)

For reservations, please call (617) 422-0008

6) Loco Taqueria & Oyster Bar introduces new BBQ Wednesdays, where guests can watch Executive Chef Matt Drummond flex his culinary chops with Loco’s twist on BBQ favorites. In addition to Loco’s signature lineup of tacos and ceviches, guests can enjoy a BBQ Plate for two for $33 every Wednesday.

Wednesday BBQ Special (Serves Two)
Two Pulled Pork Tacos
Full Rack of Ribs
Baked Mac & Cheese
Cornbread

BBQ Specials will be available every Wednesday at Loco starting at 5pm, until they are gone. Guests can anticipate some rotating menu items from the Loco smoker as part of the ongoing Wednesday evening special.

Bar Dude Will Falaro will be slinging mouthwatering cocktails, including the spicy cult favorite Little Devil Margarita with jalapeno-infused Maestrp Dobel tequila, a little Combier, Lejay cassis, and fresh lime, and the newly debuted Flamingo with Absolut lime, fresh lime juice, Berry Simple (strawberry, blackberry, blueberry), orange bitters, Elderflower and a splash of soda water.

For Reservations, please call  617-917-LOCO

7) Pedro Martinez Charity, founded by former Red Sox pitching star Pedro Martinez and his wife Carolina, is hosting a fundraising feast at Fenway Park on Saturday, May 6, from 6pm-10pm, that will help the organization continue to provide underserved children and families a brighter future. Dozens of notable sports figures, more than 40 local Boston chefs.

Food lovers and Red Sox fans can indulge on delicacies from 39 of Boston’s chefs while overlooking the beautiful field at Fenway Park, mingling with numerous notables, and supporting a great cause. Participating chefs include Tony Maws of Craigie on Main, Andy Husbands of the Smoke Shop BBQ, Brian Poe of the Tip Tap Room, Steve DiFillippo and Rodney Murillo of Davios, Jason Santos of Buttermilk and Bourbon, Jason Neve of Eataly, Leo Fonseca of Stephanie’s on Newbury, Chris Coombs of Boston Chops, and many more.

Tickets are available via Eventbrite, ranging from $35 for children’s General Admission and $75 for adult General Admission that includes food from more than 40 chefs. There is also a Grandslam Ticket option for the VIP experience that includes an intimate meet-and-greet. All proceeds will benefit the Pedro Martinez Charity.

To purchase tickets, visit https://www.eventbrite.com/e/feast-with-45-at-fenway-tickets-32237234436

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) What began as a supper club run out of husband/wife team Tse Wei Lim and Diana Kudayarova’s Somerville apartment later became Journeyman, an intimate, almost naked dining experience in Union Square that turns five this month. Marking the milestone will be a week-long throwback menu highlighting some of the top dishes from the restaurant’s first five years.

In keeping with their no-menu approach, the Journeyman team – led by Chef Tru Lang – will carefully craft memorable moments through a multi-course meal that reinterprets such standout dishes as:
· A Salad of Every Seasonal Vegetable
· Clams and Oysters with Watermelon, Dill and Fennel
· Ricotta Gnudi with Corn, Tomatillo, Huitlacoche and Jimmy Nardello Peppers
· Blueberry, Banana and Black Sesame

The anniversary celebrates the restaurant’s journey while also nodding to the transformation of its Union Square home. Though now a serious stomping ground for established local chefs and food/drink enthusiasts, Union Square wasn’t always a polished dining destination or even one with much personality at all. When Journeyman opened in 2010, Tse Wei and Diana recognized that the neighborhood was on the cusp of something big. From their perch on a quiet side street off Union Square’s main drag, they now have a front-row seat to the continued development that they helped catalyze.

WHEN: Wednesday, September 16 – Sunday, September 20 5:30 – 10:30 PM
TICKETS: $65 - $95/person (exclusive of beverages and gratuity); $55/person for beverage pairings; Tickets available for purchase here https://journeyman.tocktix.com/#/home
INFO: For more information, call 617-718-2333.

2) On Tuesday, September 15, at 6pm, Legal Harborside will host a special burgundy seminar and wine dinner with Maison Bichot, ideal for Burgundy collectors and aficionados. Since its inception in 1350, the family-owned winery which has been passed down over generations has created some of the greatest wines in the world. Bichot’s label encompasses four separate vineyards located at the heart of the four major wine regions in France that create Burgundy: Chablis, Côte de Nuits, Côte de Beaune and Côte Chalonnaise. Each vineyard is dedicated to the vinification and aging of each wine’s structure and character and each wine represents the essence of their expertise and style. Legal Sea Foods will team up with Guillaume Suss, to host an exclusive seminar and five-plus-course dinner featuring signature cuisine paired with selections from the Maison Bichot vine.

The menu will be presented as follows:
COLLECTOR’S TASTING SEMINAR
Domaine Long-Depaquit, Chablis Grand Cru “La Moutonne,” 2012
Chateau Gris, Nuits-Saint-Georges “Les Terrasses” Blanc, 2012
Domaine du Pavillon, Beaune Premier Cru “Clos des Mouches” Blanc, 2012
Domaine du Pavillon, Meursault Premier Cru “Les Charmes,” 2009
Domaine Adelie, Mercurey Premier Cru “Les Champs Martins,” 2012
Domaine du Clos Frantin, Gevrey-Chambertin “Les Murots,” 2012
Domaine du Clos Frantin, Nuits-Saint-Georges, 2009

HORS D’OEUVRES
Hiramasa Crudo, Cucumber, Tosaka, Kombu Vinaigrette
Striped Bass Rillettes, Puff Pastry
Local Oysters, Mignonette Foam, Dulce
Gruyere Gourgéres
Domaine Long-Depaquit, Chablis, 2013
FIRST COURSE
Seared Diver Scallop (couscous, apricot, marcona almonds)
Domaine Long-Depaquit, Chablis Premier Cru “Les Vaucopins,” 2012
SECOND COURSE
Striped Bass (heirloom cauliflower, anchovy butter, tarragon)
Albert Bichot, “Secret de Famille” Pinot Noir, 2011
Albert Bichot, Mercurey, 2011
THIRD COURSE
Hudson Valley Duck Breast (parsnip, spaetzle, chicories, red currant)
Albert Bichot, Gevrey -Chambertin Premier Cru “Lavaux Saint Jacques,” 2009
CHEESE COURSE
Époisses (coriander shortbread, wild Maine blueberry)
Albert Bichot, Gevrey-Chambertin, 2009

COST: $175 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470

3) Papa Razzi Metro, in Burlington, is launching a brand new brunch menu. Guests can now enjoy a variety of freshly-squeezed juices and a selection of top caffe while dining on brunch items designed to satisfy every palate.Whether sipping on a Special Roast Illy Blend Coffee while catching up on the morning news or enjoying a bountiful brunch with your closest family and friends, Papa Razzi Metro offers an opportunity to enjoy a delicious, Italian meal in a casual yet exciting atmosphere.

Some of the menu items include:
Prosciutto & Melon (Cantaloupe, honeydew, crispy prosciutto, baby arugula, ricotta salata)
Caprese Bruschetta (Avocado, marinated grape tomatoes, mozzarella, basil, sunny side egg)
Steak & Eggs (Grilled sliced 7oz sirloin, local over easy eggs, onion, pea greens, potato hash, romesco sauce)
Cast Iron Poached Eggs (Red onion, pancetta, red chile, pomodoro sauce, local eggs, ricotta, grilled bread)
Stuffed French Toast (Ricotta & raspberry mousse, warm maple syrup)
Metro Frittata (Three egg omelet, sweet Italian sausage, fennel, baby spinach, tomato jam, grilled bread)
Daybreak Panini (Local egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta)

WHEN: Brunch is now available every Saturday and Sunday from 11:30 a.m.to 3p.m.

4) This Saturday night, August 29, from 5pm-11pm, head up to downtown Portsmouth, NH, for the Vida Cantina Pop Up at Moxy. Dave Vargas, Chef/Owner of Vida Cantina, is taking over the Moxy restaurant and kitchen for one night only, cooking pop-up Tacos, Guac, Pigs Head Platters, and More. And they will be serving the signature Vida Margaritas too, with several tequilas available.

Chef Vargas explains, “We’ve been talking about how great it would be to bring our tacos and margaritas to downtown Portsmouth. And now it’s happening – I am thrilled we are doing it this Saturday night at our sister restaurant Moxy. Matt Louis has opened the kitchen for us – and it’s all ours, all night on August 29th. We’ll keep cooking as long as the people keep coming and we still have food!”

The Vida Pop Up Menu includes:
Single Enchiladas $11 chicken, beef, or bean with rice & beans, and choice of sauce: red sauce / green sauce / xmas sauce
Rice & Beans $4 Just Rice $2 / Just Beans $2
OG Lettuce Tacos $13 house chorizo, lime crema, local corn salsa
Sonaran Dog $12 Mexican style hot dog, house bacon, crema, salsa fresca
Kale Salad $9 OG kale, masa croutons, almonds, cotija, sherry viniagrette
Fried Queso Fresco $10 bitter greens, apples, spiced nuts
Belly Taco $5 pepper aioli, salsa fresca, fried kale
Fish Taco $5 masa tempura, pickled slaw, avocado
Mushroom Taco $5 NH mushrooms, salsa de aguacate, pickled habaneros
Potato Tacos $8 Maine potatoes, salsa cruda, lemon onion
Tamarind Chicken $10 confit drumsticks, pickled mustard seeds
Tamales $11 local squash, chile verde, peanuts
Guacamole $9 served with chips and salsa
Chips & Salsa $4 corn tortilla chips, salsa fresca
Salsa Flight $6 mango habanero, salsa verde, salsa fresca
Local Pig Head Platter $50 tortillas, salsa flight, cilantro, onions, limes
Ceviche $13 yellowfin tuna, mango, avocado, peanuts, aguachile
Ribs $12 Fried hominy salsa, pickled tomatillos, chipotle BBQ
Fried Chicken & Pickled Jalapeño Mac & Cheese $11 chihuahua cheese, cilantro bread crumbs
Churros $8 Mexican fried dough, spiced chocolate sauce
Ghost Chili Frosty $8 3 times cooked fries

A Ghost Chili Frosty? Now that sounds very intriguing., Skip the Kale Salad and go for a Belly Taco or a Pig Hed platter.

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Legal Harborside is saddling up for “the most exciting two minutes in sports” by hosting a Kentucky Derby party for the books. Guests can head over to Legal Harborside’s rooftop to catch the run of the roses as all eyes will be on the top contenders at Churchill Downs. Revelers should dress to impress for Millionaires Row with a prize awarded at the end of the evening for “Best Derby Hat.”

Tickets to the party include festive tunes from a live deejay, one Mint Julep per guest, a Triple Crown of passed hors d’oeuvres (pulled pork sliders, shrimp & corn hush puppies, mini chicken & waffles) and an Oyster Bar (WiAnno, Merry Bay, Wellfleet, Naked Cowboy) from 6-7pm.

When: May 3 from 4:30pm – 7:30pm
Cost: General admission: $60 per person
Reserved couch: $400 per group (up to six people)

Tickets and tables may be reserved online. Tickets purchased are non-refundable and have no cash value. Limited tickets and table reservations are available. Access to the event will only be granted to guests with a ticket receipt and 21+ ID. Guests may order food a la carte from the full 3rd floor menu. Roof opens to the public at 7:30pm.

2) From June 2-8, 2014, Campari® and Imbibe magazine will present Negroni Week nationwide when a portion of proceeds from every Negroni sold at participating bars and restaurants will be donated to the charity of their choice. In addition, Campari will donate $10,000 to the top fundraising establishment’s charity.

“Last year through Negroni Week, we were able to give back by simply enjoying one of my favorite cocktails,” says Jonny Raglin of Comstock Saloon in San Francisco, one of the original Negroni Week supporters. “Cocktails are really only improved by supporting those in need.”

Last year, more than 120 bars and restaurants across the U.S. participated in the inaugural Negroni Week, including renowned cocktail destinations such as PDT in New York; Son of a Gun and Spare Room in Los Angeles; Imperial in Portland; and many more. “What started as a grassroots movement to aid charities through a cocktail is now an orchestrated effort around the world, giving bartenders and Campari fans a chance to give back to causes that matter most in their communities,” said Umberto Luchini, Head of Marketing, Campari America.

Negroni Week 2014, held in partnership the U.S. Bartender’s Guild (USBG), uses the classic Negroni cocktail - one part Campari, one part gin and one part sweet vermouth – as the catalyst to help raise funds for worthy causes. "We launched Negroni Week not only to celebrate one of the world's great cocktails but also to create a unique platform for charities nationwide," says Imbibe publisher Karen Foley. "It's such an amazing way for bartenders and cocktail enthusiasts to join forces for the greater good."

Bars and restaurants interested in signing up can go to www.NegroniWeek.com. This is also where consumers can find participating bars and restaurants in their area. Negroni fans nationwide will be encouraged to spread the word on social media using the hashtag #NegroniWeek, with surprise giveaways to supporters throughout the week.

Invented in Florence, Italy, in 1919, the exceptionally easy-to-create and even easier-to-enjoy Negroni is considered an aperitif – a drink traditionally consumed before a meal to stimulate the appetite. It can be served up in a cocktail glass or on the rocks, and it is always stirred, never shaken.

Several local bars have already committed to participating, including:
jm Curley
Citizen Public House & Oyster Bar
Brick & Mortar
Russell House Tavern

3) Scheduled for Sunday, April 13, the fifth annual Boston Lamb Jam brings together a slew of talented chefs and their tastiest American lamb-based dishes to compete for top honors in categories like Best in Show, People's Choice and Best Leg, Ground, Shank and Shoulder.

The event starts with a VIP hour tailored to the most ardent lovers of American lamb. From 2:30-3:30pm, guests will get to snack on lamb charcuterie from acclaimed chefs Jamie Bissonnette of Toro and Coppa, Will Gilson of Puritan & Co., Louis DiBiccari of Tavern Road and Dante de Magistris of dante. VIPs will also get to sample sheep's milk cheese, wine and beer, and Elijah Craig bourbon-based cocktails courtesy of mixologist Joy Richard and the renowned bar team at Citizen.

At the main event, which takes place from 3:00-6:00pm, fans of lamb will get to try samples of two dozen lambtastic dishes presented by chefs from Boston, Providence, Portsmouth and Portland. Reigning champion Michael Scelfo of Alden & Harlow, who took home a trio of trophies last year, will be defending his title against first time participants like Graham Botto of Back Bay Grill in Portland and Matt Louis from Portsmouth's Moxy. There are more than a few repeat performers, too including...

Boston/Cambridge
Michael Scelfo, Alden & Harlow
Brian Alberg, Red Lion Inn
Brian Dandro, ArtBar
Brian Rae, Rialto
Robert Sisca, Bistro du Midi
Cassie Piuma, Sarma
Brian Reyelt, Citizen
Nuno Alves & Chris Douglass, Tavolo
Peter Davis, Henrietta's Table
Jim Solomon, The Fireplace
Daniel Bojorquez, La Brasa
Justin Melnick, The Terrace

Providence
Nemo Bolin, Cook & Brown
Beau Vestal, New Rivers
Champe Speidel, Persimmon

Portland
Graham Botto, Back Bay Grill
Austin Miller, East Ender
Niko Regas, Emilitsa

Portsmouth
Matt Louis, Moxy
Evan Hennessy, Stages at One Washington

Attendees will be able to sip on lamb-friendly wines and beers from 12 of New England's best breweries (like Mayflower, Harpoon, Rising Tide and Smuttynose, just to name a few), take part in the make-your-own spice rub station and learn the ins and outs of animal butchery at a demo with Nuno Alves of Tavolo.

A portion of the proceeds from the Boston Lamb Jam will support Lovin' Spoonfuls, a local organization that facilitates the recovery and distribution of healthy, perishable food that would otherwise be discarded.

Where: The Royal Sonesta, 40 Edwin H Land Blvd, Cambridge, MA 02142
VIP Tickets ($90): http://www.americanlamb.com/store/products/vip-boston-lamb-jam-ticket/ GA Tickets ($60): http://www.americanlamb.com/store/products/ga-boston-lamb-jam-tickets/

4) Boston Bakes for Breast Cancer is celebrating their 15th year of sweet success in the city. This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100% of the proceeds from sales will go directly to the Boston Bakes for Breast Cancer organization.

This year, top area restaurants have kindly pledged to donate all of their selected dessert’s proceeds to join in the battle against breast cancer including: Cask ‘n Flagon’s Chocolate Torte (homemade flourless chocolate torte served warm with vanilla ice cream, topped with whipped cream and hot chocolate sauce - $6.75); Haru’s Tempura Cheesecake (coconut with mixed berry coulis, or traditional with sake claret coulis - $9); Legal Sea Foods’s Boston Cream Pie (chocolate sauce, rum caramel sauce, toffee almond crunch - $7.95); and, The Tip Tap Room’s Blackberry White Chocolate Bread Pudding (whiskey caramel glaze - $7.95).

WHEN: Available May 5th through May 11th at participating restaurants
WHERE: Participating restaurants include the following:
· Cask ‘n Flagon – Fenway (62 Brookline Avenue, Boston)
· Cask ‘n Flagon – Marshfield (804 Plain Street, Marshfield)
· Haru (55 Huntington Avenue, Boston)
· Legal Sea Foods – Copley Place (100 Huntington Avenue, Boston)
· Legal Sea Foods – Prudential Center (800 Boylston Street, Boston)
· Legal Sea Foods – Park Plaza (26 Park Plaza, Boston)
· Legal Sea Foods – Chestnut Hill (43 Boylston Street, Chestnut Hill)
· The Tip Tap Room (138 Cambridge Street, Boston)

5) Frances Mayes, the bestselling author of “Under the Tuscan Sun,” brings her line of Tuscan Sun Wines to New Hampshire for the first time on Friday, May 16 for a private dinner event at Tuscan Kitchen, a fine-dining Italian restaurant in Salem, New Hampshire. This will be followed by a wine sampling and book and bottle singing event on Saturday, May 17 at Tuscan Market, an artisan Italian marketplace and trattoria. Created in partnership with Curious Cork Imports, each Tuscan Sun Wine was hand-selected by Mayes herself to embody a different concept that touches on the Tuscan lifestyle.

The private dinner with Frances will take place on Friday, May 16 with two seatings at 5:30pm and again at 8:30pm at Tuscan Kitchen. Reservations for the private dinner is limited to 50 people per seating and is $125 per person. This includes a gourmet dinner, a signed bottle of Tuscan Sun Wines, and a signed cookbook. For reservations, please visit www.TuscanSunWines.com/events.

The book and bottle signing will take place the following day on Saturday, May 17 from 11:00am– 3:00pm at Tuscan Market, 63 Main Street in Salem, NH, right next to Tuscan Kitchen. Fans will be able to meet Frances Mayes, taste the wines and have Frances autograph her bottles, books, and the movie which make the perfect keepsake or gift. Frances’s wines, her cookbook, “The Tuscan Sun Cookbook,” book “Under the Tuscan Sun,” as well as the 2003 movie adaptation of her book of the same title will be available for purchase at the event.

The line of Tuscan Sun Wines includes three reds and one white. Each wine has an Italian name and an English translation and showcases the vision of Frances Mayes:

· Pensiero (A little gift) 100% Pinot Grigio
· Permesso (May I come in?) 100% Cabernet Sauvignon
· Tondo Tondo (Just perfect) 100% Sangiovese
· Auguri (My best to you) 80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot

“These wines bring to life a sense of wonder through the simple joys that my life in Italy has given me,” said Mayes. “I hope that by sharing them with the world, others can also attain a bit of the enjoyment I’ve gained from my experience here, if only for a moment as they sip these glorious wines.”