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) 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.
Showing posts with label portsmouth. Show all posts
Showing posts with label portsmouth. Show all posts
Thursday, May 17, 2018
Thursday, October 26, 2017
Thursday Sips & Nibbles
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) 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
**********************************************************
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
Thursday, March 30, 2017
Thursday Sips & Nibbles
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
**********************************************************
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.
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
Thursday, August 27, 2015
Thursday Sips & Nibbles
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.
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.
Thursday, March 6, 2014
Thursday Sips & Nibbles
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) On Wednesday, April 2, NF Northeast (Neurofibromatosis Northeast) will celebrate the NF community and its supporters with their Table for TEN charitable event in Boston. With Honorary Co-Chairpersons Jenny Johnson (Co-Host of NESN’s “Dining Playbook with Billy and Jenny”) and chef Brian Poe (The Tip Tap Room; Poe’s Kitchen at the Rattlesnake; Estelle’s) headlining this unrivaled evening, supporters will dine at some of the city’s top restaurants before closing out their night at a decadent dessert reception with live entertainment and an auction hosted at Parris in Faneuil Hall.
Groups of ten guests will arrive at their respective restaurant at 6pm, and will indulge in a specially created three-course menu. This year, NF Northeast has joined forces with some of the best restaurants throughout the city to make their biggest splash yet. Participating restaurants in this year’s Table for TEN event include, but are not limited to: 75 Chestnut; Artu; Beehive; BOND at the Langham, Boston; Brasserie Jo; Cafeteria; Restaurant dante; Da Vinci Ristorante; Davio’s Northern Italian Steakhouse; Finch at The Boxer; Lala Rokh; Lucca North End and Back Bay; Lucia Ristorante; OAK Long Bar + Kitchen; Parker’s Restaurant at the Omni Parker; Post 390; Red Lantern; Stefi’s on Tremont; Strega Waterfront; Taranta; The Tip Tap Room; Top of the Hub; and, Union Oyster House.
At 8pm, supporters are invited to continue the festivities at the official after-party hosted by radio legend Ron Della Chiesa at Parris in Faneuil Hall. At this dessert reception, Montilio’s Baking Company will provide sweet treats and revelers will enjoy Latin and jazz music by the Kenny Kozol Trio as well as a live auction with Honorary Co-Chairperson, Jenny Johnson, serving as Guest Auctioneer.
Neurofibromatosis (NF) is a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time. Through NF Northeast’s efforts and the proceeds from their Table for TEN event, grants for groundbreaking research at Harvard Medical School Center for Neurofibromatosis and Allied Disorders, Massachusetts General Hospital and Boston Children’s Hospital are made possible. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.
NF Northeast has provided research grants to scientists at leading institutions around the country. NF Northeast 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 Northeast 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.
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 per person. Sponsorships are also available by contacting NF Northeast’s Sonja Nathan at 781-272-9936 or snathan@nfincne.org.
2) Since chef de cuisine Mark Christian McMann has come aboard, leaving the bright lights of NYC behind to join chef-owner Chris Douglass here in Dorchester. Ashmont Grill has evolved from an “almost scratch” kitchen to a “totally scratch” kitchen, and menu items now lean towards “culturally specific” areas of the US and Europe.
Some of the new dishes include:
*Avgolemono Soup
Made in classic style with fresh dill, from a recipe taught to McMann “by an ancient Greek lady” who knew exactly when to stop stirring the eggs.
*Winter Citrus Salad
Tossed in grapefruit vinaigrette are: pomegranates and blood oranges, Marcona almonds, ricotta salata, and radishes.
*Kale & Bacon Salad
“We’re maple-curing two hog bellies a week for our house bacon,” boasts McMann, who tosses this healthful green-of-the-moment with house-pickled pears, feta cheese, and cashews.
*Wild Mushroom Lasagna
Kale appears again, layered with roasted tomatoes and black trumpet-dusted ricotta, in this savory dish starring yellowfoot, hedgehog and shitake ‘shrooms.
*French Butcher’s Steak
Technically a bavette or onglet (tip of the sirloin), McMann wood-grills it, then gilds it with spicy chimichurri.
*Chicken and Dumplin’s
“This one’s been flying out the door,” McMann says, “because the pan-roasted Statler breast is splashed with natural jus, and comes with rough-rolled spinach and ricotta dumplings I was taught to call malfatte.”
*Shepard’s Pie
Local lamb is house-ground and braised in Guinness stout, then topped with a cloud of mashed potatoes for the friendly price of $17.
Pastry Chef Clare Garland recommends: “Our Ice Cream Sandwich of the Month (chocolate-mint nestled between two chocolate shortbreads) always satisfies, or, get a whiff of early spring in the Pistachio-Crusted Cheesecake with Rose-Scented Rhubarb and Strawberry Sorbet.”
3) From April 3-12, Restaurant Week Portsmouth & The Seacoast will be held in New Hampshire and close to 50 restaurants will be participating. Sponsored by the Greater Portsmouth Chamber of Commerce, Restaurant Week is a bi-annual culinary event that spotlights Portsmouth and the Seacoast as a culinary and cultural destination. The dates for the Fall are November 6-15, 2014.
Participating Restaurants include: Agave Mexican Bistro; Anneke Jans; BG's Boathouse; Black Trumpet Bistro; Blue Mermaid Island Grill; Blue Moon Evolution;Brazo Restaurant; British Beer Company; Budha O - Asian Bistro & Lounge; Café Mediterraneo; Café Nostimo; Carriage House Restaurant; Cava Tapas & Wine Bar; Common Man Portsmouth; Demeters Steakhouse; Dinnerhorn Restaurant; The District; Dolphin Striker; Exeter Inn/Epoch Restaurant & Bar; Galley Hatch Restaurant; Grill 28 at Pease; Jumpin' Jays Fish Café; Library Restaurant; Martingale Wharf; Mombo Restaurant; Moxy; The Oar House; Orchard Street Chop Shop; Portsmouth Brewery; Portsmouth Gas Light Co.; Radici Restaurant; Ri Ra Portsmouth, LLC; Ristorante Massimo; River House; Rosa Restaurant; Rudi's Portsmouth; Harbor's Edge at Sheraton Portsmouth Harborside Hotel; Stage Neck Inn; Stages at One Washington;Tavola; Three Chimneys Inn; Tulsi Indian Restaurant; Vida Cantina; Wellington Room; Wentworth by the Sea – SALT.
1) On Wednesday, April 2, NF Northeast (Neurofibromatosis Northeast) will celebrate the NF community and its supporters with their Table for TEN charitable event in Boston. With Honorary Co-Chairpersons Jenny Johnson (Co-Host of NESN’s “Dining Playbook with Billy and Jenny”) and chef Brian Poe (The Tip Tap Room; Poe’s Kitchen at the Rattlesnake; Estelle’s) headlining this unrivaled evening, supporters will dine at some of the city’s top restaurants before closing out their night at a decadent dessert reception with live entertainment and an auction hosted at Parris in Faneuil Hall.
Groups of ten guests will arrive at their respective restaurant at 6pm, and will indulge in a specially created three-course menu. This year, NF Northeast has joined forces with some of the best restaurants throughout the city to make their biggest splash yet. Participating restaurants in this year’s Table for TEN event include, but are not limited to: 75 Chestnut; Artu; Beehive; BOND at the Langham, Boston; Brasserie Jo; Cafeteria; Restaurant dante; Da Vinci Ristorante; Davio’s Northern Italian Steakhouse; Finch at The Boxer; Lala Rokh; Lucca North End and Back Bay; Lucia Ristorante; OAK Long Bar + Kitchen; Parker’s Restaurant at the Omni Parker; Post 390; Red Lantern; Stefi’s on Tremont; Strega Waterfront; Taranta; The Tip Tap Room; Top of the Hub; and, Union Oyster House.
At 8pm, supporters are invited to continue the festivities at the official after-party hosted by radio legend Ron Della Chiesa at Parris in Faneuil Hall. At this dessert reception, Montilio’s Baking Company will provide sweet treats and revelers will enjoy Latin and jazz music by the Kenny Kozol Trio as well as a live auction with Honorary Co-Chairperson, Jenny Johnson, serving as Guest Auctioneer.
Neurofibromatosis (NF) is a prevalent genetic disorder of the nervous system that causes tumors to form on the nerves anywhere in or on the body at any time. Through NF Northeast’s efforts and the proceeds from their Table for TEN event, grants for groundbreaking research at Harvard Medical School Center for Neurofibromatosis and Allied Disorders, Massachusetts General Hospital and Boston Children’s Hospital are made possible. Over the years, incredible strides in research development have been made bringing us one step closer to a cure.
NF Northeast has provided research grants to scientists at leading institutions around the country. NF Northeast 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 Northeast 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.
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 per person. Sponsorships are also available by contacting NF Northeast’s Sonja Nathan at 781-272-9936 or snathan@nfincne.org.
2) Since chef de cuisine Mark Christian McMann has come aboard, leaving the bright lights of NYC behind to join chef-owner Chris Douglass here in Dorchester. Ashmont Grill has evolved from an “almost scratch” kitchen to a “totally scratch” kitchen, and menu items now lean towards “culturally specific” areas of the US and Europe.
Some of the new dishes include:
*Avgolemono Soup
Made in classic style with fresh dill, from a recipe taught to McMann “by an ancient Greek lady” who knew exactly when to stop stirring the eggs.
*Winter Citrus Salad
Tossed in grapefruit vinaigrette are: pomegranates and blood oranges, Marcona almonds, ricotta salata, and radishes.
*Kale & Bacon Salad
“We’re maple-curing two hog bellies a week for our house bacon,” boasts McMann, who tosses this healthful green-of-the-moment with house-pickled pears, feta cheese, and cashews.
*Wild Mushroom Lasagna
Kale appears again, layered with roasted tomatoes and black trumpet-dusted ricotta, in this savory dish starring yellowfoot, hedgehog and shitake ‘shrooms.
*French Butcher’s Steak
Technically a bavette or onglet (tip of the sirloin), McMann wood-grills it, then gilds it with spicy chimichurri.
*Chicken and Dumplin’s
“This one’s been flying out the door,” McMann says, “because the pan-roasted Statler breast is splashed with natural jus, and comes with rough-rolled spinach and ricotta dumplings I was taught to call malfatte.”
*Shepard’s Pie
Local lamb is house-ground and braised in Guinness stout, then topped with a cloud of mashed potatoes for the friendly price of $17.
Pastry Chef Clare Garland recommends: “Our Ice Cream Sandwich of the Month (chocolate-mint nestled between two chocolate shortbreads) always satisfies, or, get a whiff of early spring in the Pistachio-Crusted Cheesecake with Rose-Scented Rhubarb and Strawberry Sorbet.”
3) From April 3-12, Restaurant Week Portsmouth & The Seacoast will be held in New Hampshire and close to 50 restaurants will be participating. Sponsored by the Greater Portsmouth Chamber of Commerce, Restaurant Week is a bi-annual culinary event that spotlights Portsmouth and the Seacoast as a culinary and cultural destination. The dates for the Fall are November 6-15, 2014.
Participating Restaurants include: Agave Mexican Bistro; Anneke Jans; BG's Boathouse; Black Trumpet Bistro; Blue Mermaid Island Grill; Blue Moon Evolution;Brazo Restaurant; British Beer Company; Budha O - Asian Bistro & Lounge; Café Mediterraneo; Café Nostimo; Carriage House Restaurant; Cava Tapas & Wine Bar; Common Man Portsmouth; Demeters Steakhouse; Dinnerhorn Restaurant; The District; Dolphin Striker; Exeter Inn/Epoch Restaurant & Bar; Galley Hatch Restaurant; Grill 28 at Pease; Jumpin' Jays Fish Café; Library Restaurant; Martingale Wharf; Mombo Restaurant; Moxy; The Oar House; Orchard Street Chop Shop; Portsmouth Brewery; Portsmouth Gas Light Co.; Radici Restaurant; Ri Ra Portsmouth, LLC; Ristorante Massimo; River House; Rosa Restaurant; Rudi's Portsmouth; Harbor's Edge at Sheraton Portsmouth Harborside Hotel; Stage Neck Inn; Stages at One Washington;Tavola; Three Chimneys Inn; Tulsi Indian Restaurant; Vida Cantina; Wellington Room; Wentworth by the Sea – SALT.
Thursday, October 24, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) Restaurateurs in Portsmouth and the New Hampshire Seacoast are preparing for their next Restaurant Week. Sponsored by the Greater Portsmouth Chamber of Commerce, this fall’s celebration will take place Thursday, November 7 – Saturday, November 16 and will feature close to 50 restaurants located in Portsmouth and the Seacoast.
Settled in the 1600s, Portsmouth and surrounding towns make up a vibrant, New England coastal destination with unique locally owned shops and restaurants, and world-class arts and culture. The restaurant scene provides every kind of cuisine imaginable – much locally sourced - at establishments ranging from chef-owned restaurants to local breweries.
“Whether you’re a local resident or a traveler, you can find what you are looking for in Portsmouth and the Seacoast, said Valerie Rochon, Tourism Manager for the Chamber. “Want to shop our independent stores or rich gallery scene before dinner? Take in dinner and a show? Stay the night in one of our charming hotels? Portsmouth and the Seacoast have it all. And, if you are new, Restaurant Week is a great way to introduce yourself to this charming, culinary destination.”
Participating restaurants offer special three course prix fixe menus at $16.95 for lunch or $29.95 for dinner. Based on prior years, some restaurants also offer additional specials, including wine/cocktails, to accompany the prix fixe menu. I really like the Portsmouth area, and its culinary scene is definitely up and coming. And one of my favorite spots is Moxy, for tapas.
2) The Local Craft Brewfest, Sustainable Business Network’s major fundraising event for the Boston Local Food Festival, is now scheduled for Friday, November 22, from 6-9:30pm at the John J. Moakley Courthouse in Fort Point. The SBN Local Craft Brewfest is a celebration of local craft brews and is a major fundraiser for the free Annual Boston Local Food Festival. Hundreds of supporters and dozens ofvendors, including brewers, cideries, meaderies, distilled spirits and local food producers are involved in this event.
“This is a critical fundraiser supporting our local food program,” said Laury Hammel, SBN’s Executive Director. “Many of our vendors have already committed to joining us for the new date—they support our mission and want us to have a successful fundraiser. We are a small non-profit trying to build a sustainable economy and we are hopeful that the food community will continue to support us by attending the event.”
The theme for this year’s Brewfest is Eat Local. Drink Local. Be Local. SBN’s Local Craft Brewfest features 50+ craft beer tastings plus 20+ tastings from local distilleries, including Battle Road Brewing, Watch City Brewing, Peak Organic, Moonlight Meadery, Bully Boy Distilleries, Turkey Shore Distilleries, Bantam Cider as well as local bites from the coolest local food producers in town such as Q’s Nuts, Taza Chocolate, 7Ate9, Vermont Smoke and Cure and much more.
Tickets for the Local Craft Brewfest can be purchased at LocalCraftBrew.eventbrite.com.
3) On Tuesday, November 12, at 6:30pm, Legal Harborside will host a wine dinner with Stemmler Wines. In the heart of California’s Sonoma wine country, Stemmler’s vineyards are critically acclaimed for their wines, natural winegrowing techniques and distinctive appeal. Legal Harborside will team up with Wine Grower, Anne Moller-Racke, to host a four-plus course dinner featuring signature cuisine paired with Stemmler’s selections from their vine.
The menu will be presented as follows on Legal Harborside’s scenic second level overlooking the Boston Harbor:
HORS D’OEUVRES
Bay Scallop Skewer, Pancetta, Fuji Apple, Smoked Maple Syrup
Oyster Stew, Vermouth, Fennel
Lobster en Croûte Feuille de Brick, Thai Basil, Curry Essence
Stemmler “Estate” Chardonnay, Carneros, 2009
FIRST COURSE
Aponata Stuffed Squid (Smoked Tomato, Bottarga, Moroccan Dried Olives)
Stemmler “Estate” Pinot Noir, Carneros, 2011
SECOND COURSE
Lightly Smoked Pork Belly (Moxie Luxardo Cherry Gastrique, Braised Tuscan Kale)
Stemmler “Nugent Vineyard” Pinot Noir, Russian River Valley, 2009
THIRD COURSE
Duo of Veal (Slow-roasted Veal Loin, Porcini Dusted Sweet Breads, Turnip, Fig)
Donum “Estate Grown” Pinot Noir, Russian River Valley, 2010
CHEESE COURSE
Vermont Butter & Cheese Creamery Bonne Bouche (5-spice Pumpkin Bread, Pecan Brittle, Pomegranate Molasses)
Donum “Estate Grown” Pinot Noir, Russian River Valley, 2007
Cost: $135 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
4) Taberna de Haro, an excellent Spanish restaurant in Brookline with the largest & best Spanish wine list in the area, is hosting several upcoming wine seminars. Each themed seminar presents an assortment of wines, paired with tasty tapas. The wine seminars cost $55 per person, plus tax and gratuity. Reservations and prepayment required.
October 30: Expressions of Tempranillo
Collaborating with the Wine Press, this seminar will answer the question: "What is tempranillo really all about?" Five different Tempranillo wines will be presented, including the LZ 2012 Rioja; Gazur 2011 Ribera del Duero; Dehesa Gago 2011 Toro; Terruños de Castilla 2012 Vino de la Tierra de Castilla Leon; and the Vilosell 2011 Costers del Segre.
November 6: Quintessential Examples of Sherry
Five perfect sherries to show the incredible range that the genre has. You'll start with bone-dry mananilla and end with perfectly sweet oloroso, visiting fino, amontillado, and dry oloroso along the way.
November 13: Focus on Finos & Manzanillas - en rama and pasada
Rare, dry sherries brand new to our shores. En rama refers to sherries barely filtered so they are as pure as possible; and pasada refers to sherries, in this case manzanilla, whose flor has been allowed to die gradually over several years, so the wine is exposed to ever-increasing amounts of oxygen, which lend it the depth and complexity of evolution.
You can reserve a spot for these classes online.
**********************************************************
1) Restaurateurs in Portsmouth and the New Hampshire Seacoast are preparing for their next Restaurant Week. Sponsored by the Greater Portsmouth Chamber of Commerce, this fall’s celebration will take place Thursday, November 7 – Saturday, November 16 and will feature close to 50 restaurants located in Portsmouth and the Seacoast.
Settled in the 1600s, Portsmouth and surrounding towns make up a vibrant, New England coastal destination with unique locally owned shops and restaurants, and world-class arts and culture. The restaurant scene provides every kind of cuisine imaginable – much locally sourced - at establishments ranging from chef-owned restaurants to local breweries.
“Whether you’re a local resident or a traveler, you can find what you are looking for in Portsmouth and the Seacoast, said Valerie Rochon, Tourism Manager for the Chamber. “Want to shop our independent stores or rich gallery scene before dinner? Take in dinner and a show? Stay the night in one of our charming hotels? Portsmouth and the Seacoast have it all. And, if you are new, Restaurant Week is a great way to introduce yourself to this charming, culinary destination.”
Participating restaurants offer special three course prix fixe menus at $16.95 for lunch or $29.95 for dinner. Based on prior years, some restaurants also offer additional specials, including wine/cocktails, to accompany the prix fixe menu. I really like the Portsmouth area, and its culinary scene is definitely up and coming. And one of my favorite spots is Moxy, for tapas.
2) The Local Craft Brewfest, Sustainable Business Network’s major fundraising event for the Boston Local Food Festival, is now scheduled for Friday, November 22, from 6-9:30pm at the John J. Moakley Courthouse in Fort Point. The SBN Local Craft Brewfest is a celebration of local craft brews and is a major fundraiser for the free Annual Boston Local Food Festival. Hundreds of supporters and dozens ofvendors, including brewers, cideries, meaderies, distilled spirits and local food producers are involved in this event.
“This is a critical fundraiser supporting our local food program,” said Laury Hammel, SBN’s Executive Director. “Many of our vendors have already committed to joining us for the new date—they support our mission and want us to have a successful fundraiser. We are a small non-profit trying to build a sustainable economy and we are hopeful that the food community will continue to support us by attending the event.”
The theme for this year’s Brewfest is Eat Local. Drink Local. Be Local. SBN’s Local Craft Brewfest features 50+ craft beer tastings plus 20+ tastings from local distilleries, including Battle Road Brewing, Watch City Brewing, Peak Organic, Moonlight Meadery, Bully Boy Distilleries, Turkey Shore Distilleries, Bantam Cider as well as local bites from the coolest local food producers in town such as Q’s Nuts, Taza Chocolate, 7Ate9, Vermont Smoke and Cure and much more.
Tickets for the Local Craft Brewfest can be purchased at LocalCraftBrew.eventbrite.com.
3) On Tuesday, November 12, at 6:30pm, Legal Harborside will host a wine dinner with Stemmler Wines. In the heart of California’s Sonoma wine country, Stemmler’s vineyards are critically acclaimed for their wines, natural winegrowing techniques and distinctive appeal. Legal Harborside will team up with Wine Grower, Anne Moller-Racke, to host a four-plus course dinner featuring signature cuisine paired with Stemmler’s selections from their vine.
The menu will be presented as follows on Legal Harborside’s scenic second level overlooking the Boston Harbor:
HORS D’OEUVRES
Bay Scallop Skewer, Pancetta, Fuji Apple, Smoked Maple Syrup
Oyster Stew, Vermouth, Fennel
Lobster en Croûte Feuille de Brick, Thai Basil, Curry Essence
Stemmler “Estate” Chardonnay, Carneros, 2009
FIRST COURSE
Aponata Stuffed Squid (Smoked Tomato, Bottarga, Moroccan Dried Olives)
Stemmler “Estate” Pinot Noir, Carneros, 2011
SECOND COURSE
Lightly Smoked Pork Belly (Moxie Luxardo Cherry Gastrique, Braised Tuscan Kale)
Stemmler “Nugent Vineyard” Pinot Noir, Russian River Valley, 2009
THIRD COURSE
Duo of Veal (Slow-roasted Veal Loin, Porcini Dusted Sweet Breads, Turnip, Fig)
Donum “Estate Grown” Pinot Noir, Russian River Valley, 2010
CHEESE COURSE
Vermont Butter & Cheese Creamery Bonne Bouche (5-spice Pumpkin Bread, Pecan Brittle, Pomegranate Molasses)
Donum “Estate Grown” Pinot Noir, Russian River Valley, 2007
Cost: $135 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
4) Taberna de Haro, an excellent Spanish restaurant in Brookline with the largest & best Spanish wine list in the area, is hosting several upcoming wine seminars. Each themed seminar presents an assortment of wines, paired with tasty tapas. The wine seminars cost $55 per person, plus tax and gratuity. Reservations and prepayment required.
October 30: Expressions of Tempranillo
Collaborating with the Wine Press, this seminar will answer the question: "What is tempranillo really all about?" Five different Tempranillo wines will be presented, including the LZ 2012 Rioja; Gazur 2011 Ribera del Duero; Dehesa Gago 2011 Toro; Terruños de Castilla 2012 Vino de la Tierra de Castilla Leon; and the Vilosell 2011 Costers del Segre.
November 6: Quintessential Examples of Sherry
Five perfect sherries to show the incredible range that the genre has. You'll start with bone-dry mananilla and end with perfectly sweet oloroso, visiting fino, amontillado, and dry oloroso along the way.
November 13: Focus on Finos & Manzanillas - en rama and pasada
Rare, dry sherries brand new to our shores. En rama refers to sherries barely filtered so they are as pure as possible; and pasada refers to sherries, in this case manzanilla, whose flor has been allowed to die gradually over several years, so the wine is exposed to ever-increasing amounts of oxygen, which lend it the depth and complexity of evolution.
You can reserve a spot for these classes online.
Thursday, July 25, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) The Blue Room and neighbor Bon Me are uniting, on Wednesday, July 31 (rain or shine), from 6pm-9pm, for a collaborative pop-up picnic at the scenic Rings Fountain on the Rose F. Kennedy Greenway. Guests are invited to lounge on provided blankets and dine picnic-style on a four-course fusion feast prepped in Bon Me’s newest truck.
The collaborative menu includes:
1970s Chicken Galantine with Modern Farm Slaw (The Blue Room)
Chilled Cucumber Soup Shooter (Bon Me)
Bon Me Sandwich with Sweet + Spicy Chinese Sausage (Bon Me + The Blue Room)
Forbidden Rice Pudding (The Blue Room)
Gluten-free and vegetarian options are available if requested in advance by emailing jenn@bonmetruck.com.
Cost: Tickets cost $25 per person in advance or $30 at the event. Purchase tickets at http://picnicpopup.brownpapertickets.com.
2) Tavolo chef de cuisine Nuno Alves is excited to be taking delivery of a caja china,… a charcoal-fueled cooking box that can roast whole animals outdoors in a 6-foot-long chamber constructed of wood and steel. Culinary historians disagree on its origin but what matters is that caja china cooking requires patience, but results in crisp yet moist meat with little fuss or attention. The caja china’s trial run occurs Wednesday, August 7 at Tavolo’s Porchetta Festival. The porchetta festival features three authentic dishes from the Italian region of Liguria for $25 per person and advance reservations are recommended.
On the morning of August 7, white-ashed charcoal briquettes will be heaped into the caja china and sealed tight to cook for 5-7 hours with a brined pig from Brambly Farms of Norfolk within. One pig can feed 30 salivating diners generously. Sides might include tiny stuffed peppers, pasta with eggplant, and a pork sausage stuffing fragrant with fennel fronds and seeds.
Tavolo will also hold an annual Gnocchi Fest on Wednesday, August 21. Experience a variety of Venetian recipe gnocchis – from hearty buckwheat versions to delicate egg spheres– combined with local farm vegetables, swordfish, and more. The cost is $25 per person for three courses.
Future Italian festivals coming up are:
Calabrian Hot Pepper Fest on September 4
Apulian Lambrusco Fest on September 18
Tavolo marks its 5 Year Anniversary with a gala party on Sunday, September 22.
3) Chef/Owner Chris Coombs, of Boston Chops, Deuxave and dbar, has teamed up with Smolak Farms “Whim” 2013 to present a dinner on Wednesday, July 31. Whim is a unique “pop up” dining experience held at Smolak Farms every Wednesday evening from July 10 through August 21 where some of New England’s best chefs prepare a three-course dinner in the Smolak Farms Pine Grove. Guests enjoy beer, wine and cocktails and a seated three-course dinner under the tent in the pine grove. Notch Brewing Company will also be on site sampling beer and offering a wide selection of their delicious, local craft beer for purchase.
Coombs’ one time menu will include:
First Course: Cucumber Soup with Marinated Shrimp, Lemon Creme Fraiche, Crouton
Second Course: Two Hour Egg, Orecchiette, Grilled Kale, Summer Squashes, Parmesian
Third Course: House made Sausage, Warm Potato Salad, Basil Pistou, Peach and Sweet Pepper Relish
Fourth Course: Blueberry Cobbler
Check in and cocktails begins at 6 pm and Dinner begins at 7 pm
Cost: $69 per person (includes tax), beverages and gratuity not included. There is one 3-course menu presented by the chef: no substitutions. Dinner is held rain or shine, no refunds after purchase. Wine, beer and soda will be available for purchase. (No BYOB allowed). Dress is casual. Tickets must be purchased in advance at http://www.eventbrite.com/event/6800946815.
4) Rather than the usual Restaurant Week menu, Piattini will be serving a multi-course family-style Italian Wine Dinner on Monday, August 19, 2013 at 6:30pm. Piattini will be joined by Francesco Calderaro from Winebow Boston as they wine and dine guests through an exciting 3-course tour of Italy. For $35 per person (+tax and gratuity), guests will get to try two antipasti and two entrées served family-style, each paired with a different Italian wine. Known for its educational wine program, Piattini and Carderaro will educate guests on the ins and outs of pairing Italian cuisine and wine, and everyone will leave with a wine card detailing the region, tasting notes, and other pertinent information of each poured wine.
MENU:
First course (shared)
Arugula (Seasoned, chopped fresh tomatoes, artichoke hearts, arugula, Parmigiano reggiano, lemon-oil dressing)
-and-
Polpo alla Griglia (Grilled marinated baby octopus, white cannellini bean salad, myer lemon drizzle)
Wine: Argiolas Costamolino Vermentino di Sardegna DOC 2012
Second Course (shared)
Bolognese (Homemade fussilli, traditional meat ragout)
-and-
Stracotto di Manzo (Braised Short ribs, glazed onions, parsnip puree)
Wine: Allegrini Palazzo della Torre 2009 Veneto
Dessert
Vanilla Almond Panna cotta
Wine: Bera Moscato di Asti DOCG 2012
Aromas of fresh grapes, honey, white flowers and orange blossoms.
**********************************************************
1) The Blue Room and neighbor Bon Me are uniting, on Wednesday, July 31 (rain or shine), from 6pm-9pm, for a collaborative pop-up picnic at the scenic Rings Fountain on the Rose F. Kennedy Greenway. Guests are invited to lounge on provided blankets and dine picnic-style on a four-course fusion feast prepped in Bon Me’s newest truck.
The collaborative menu includes:
1970s Chicken Galantine with Modern Farm Slaw (The Blue Room)
Chilled Cucumber Soup Shooter (Bon Me)
Bon Me Sandwich with Sweet + Spicy Chinese Sausage (Bon Me + The Blue Room)
Forbidden Rice Pudding (The Blue Room)
Gluten-free and vegetarian options are available if requested in advance by emailing jenn@bonmetruck.com.
Cost: Tickets cost $25 per person in advance or $30 at the event. Purchase tickets at http://picnicpopup.brownpapertickets.com.
2) Tavolo chef de cuisine Nuno Alves is excited to be taking delivery of a caja china,… a charcoal-fueled cooking box that can roast whole animals outdoors in a 6-foot-long chamber constructed of wood and steel. Culinary historians disagree on its origin but what matters is that caja china cooking requires patience, but results in crisp yet moist meat with little fuss or attention. The caja china’s trial run occurs Wednesday, August 7 at Tavolo’s Porchetta Festival. The porchetta festival features three authentic dishes from the Italian region of Liguria for $25 per person and advance reservations are recommended.
On the morning of August 7, white-ashed charcoal briquettes will be heaped into the caja china and sealed tight to cook for 5-7 hours with a brined pig from Brambly Farms of Norfolk within. One pig can feed 30 salivating diners generously. Sides might include tiny stuffed peppers, pasta with eggplant, and a pork sausage stuffing fragrant with fennel fronds and seeds.
Tavolo will also hold an annual Gnocchi Fest on Wednesday, August 21. Experience a variety of Venetian recipe gnocchis – from hearty buckwheat versions to delicate egg spheres– combined with local farm vegetables, swordfish, and more. The cost is $25 per person for three courses.
Future Italian festivals coming up are:
Calabrian Hot Pepper Fest on September 4
Apulian Lambrusco Fest on September 18
Tavolo marks its 5 Year Anniversary with a gala party on Sunday, September 22.
3) Chef/Owner Chris Coombs, of Boston Chops, Deuxave and dbar, has teamed up with Smolak Farms “Whim” 2013 to present a dinner on Wednesday, July 31. Whim is a unique “pop up” dining experience held at Smolak Farms every Wednesday evening from July 10 through August 21 where some of New England’s best chefs prepare a three-course dinner in the Smolak Farms Pine Grove. Guests enjoy beer, wine and cocktails and a seated three-course dinner under the tent in the pine grove. Notch Brewing Company will also be on site sampling beer and offering a wide selection of their delicious, local craft beer for purchase.
Coombs’ one time menu will include:
First Course: Cucumber Soup with Marinated Shrimp, Lemon Creme Fraiche, Crouton
Second Course: Two Hour Egg, Orecchiette, Grilled Kale, Summer Squashes, Parmesian
Third Course: House made Sausage, Warm Potato Salad, Basil Pistou, Peach and Sweet Pepper Relish
Fourth Course: Blueberry Cobbler
Check in and cocktails begins at 6 pm and Dinner begins at 7 pm
Cost: $69 per person (includes tax), beverages and gratuity not included. There is one 3-course menu presented by the chef: no substitutions. Dinner is held rain or shine, no refunds after purchase. Wine, beer and soda will be available for purchase. (No BYOB allowed). Dress is casual. Tickets must be purchased in advance at http://www.eventbrite.com/event/6800946815.
4) Rather than the usual Restaurant Week menu, Piattini will be serving a multi-course family-style Italian Wine Dinner on Monday, August 19, 2013 at 6:30pm. Piattini will be joined by Francesco Calderaro from Winebow Boston as they wine and dine guests through an exciting 3-course tour of Italy. For $35 per person (+tax and gratuity), guests will get to try two antipasti and two entrées served family-style, each paired with a different Italian wine. Known for its educational wine program, Piattini and Carderaro will educate guests on the ins and outs of pairing Italian cuisine and wine, and everyone will leave with a wine card detailing the region, tasting notes, and other pertinent information of each poured wine.
MENU:
First course (shared)
Arugula (Seasoned, chopped fresh tomatoes, artichoke hearts, arugula, Parmigiano reggiano, lemon-oil dressing)
-and-
Polpo alla Griglia (Grilled marinated baby octopus, white cannellini bean salad, myer lemon drizzle)
Wine: Argiolas Costamolino Vermentino di Sardegna DOC 2012
Second Course (shared)
Bolognese (Homemade fussilli, traditional meat ragout)
-and-
Stracotto di Manzo (Braised Short ribs, glazed onions, parsnip puree)
Wine: Allegrini Palazzo della Torre 2009 Veneto
Dessert
Vanilla Almond Panna cotta
Wine: Bera Moscato di Asti DOCG 2012
Aromas of fresh grapes, honey, white flowers and orange blossoms.
Friday, April 5, 2013
Portsmouth & The Seacoast Restaurant Week & Ristorante Massimo
The Portsmouth & The Seacoast Restaurant Week started yesterday and will continue through April 13. During this week, you will be able to obtain a three course Lunch for $16.95 or a three course Dinner for $29.95 at approximately 49 restaurants. In addition, some of those restaurants are offering even more for this low price, from free wine to extra courses.
For example, The Portsmouth Gas Light Co., B.G.'s Boathouse and Cafe Nostimo each offer a complimentary glass of wine or beer. The Great American Grill offers a free glass of House Wine. Cava offers a four course dinner while Moxy offers a five course dinner. Tio Juan's Margaritas Mexican Restaurant and Grill 28 are offering their three course meals all day for only $16.95. Check the various menus to see which other restaurants are offering special extras too. Over a dozen restaurants also offer gluten free and/or vegetarian menu options. These include The River House, Blue Moon Evolution, Brazo, Cava, Common Man, Green Monkey, Martingale Wharf, Moxy, Tulsi and more.
There was also a Bartender's Competition, a selection of several local mixologists who competed to create the best cocktail. The judges selected Neal Jacobs from Moxy as the winner, his cocktail containing a variety of local ingredients, including: Art in the Age Rhuby, Flag Hill "Josiah Bartlett" Apple Brandy (Lee, NH), Sweet Baby Vineyard Bartlett Pear Sweet Wine (Kingston, NH), Syrup of Locally Foraged Wintergreen, Appleton Farms Maple Syrup (Ipswich, MA), Lemon Juice, and Moxy-Made Bitters. I didn't get to taste the cocktail but it sounds intriguing and creative.
I spoke with a few local chefs and members of the Greater Portsmouth Chamber of Commerce and one of the more interesting conversations concerned how to keep their Restaurant Week vibrant and dynamic, to avoid problems like the backlash against Boston Restaurant Week. That is probably a conversation Boston Restaurant Week should have as well, to find ways to inject new life into an event which isn't working as well as it could. It is good to see Portsmouth is paying attention, seeking ways to ensure their Restaurant Week remains an interesting and compelling event. One thing I like about the Portsmouth Restaurant Week is that many of the menus seem far more interesting and diverse than what I often see in Boston Restaurant Week menus.
Though Restaurant Week had not started yet, Massimo made the menu available to us and it includes a choice of 4 First Courses, 4 Entrees and 2 Desserts. You could start with a dish like the Fried Zucchini Blossoms or Pan Roasted Duck Breast and then move on to a dish like the Grilled Sirloin Steak or Porcini Crusted Day Boat Scallops.
I need to check out Ristorante Massimo another time, when it is not Restaurant Week, as I want to explore their menu in more depth. I saw several dishes on their regular menu which sounded quite appealing.
So why not give Portsmouth & The Seacoast Restaurant Week a try?
Thursday, March 28, 2013
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1) On Tuesday, April 9, at 7pm, Legal Sea Foods in Park Square will host a wine dinner with Jordan Winery, a Sonoma County-based winery that specializes in producing Cabernet Sauvignon and Chardonnay. Legal Sea Foods will team up Jordan Winery’s Assistant Winemaker, Maggie Kruse, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine.
The menu will be presented as follows:
HORS D’OEUVRES
Scallop Tiradito* Al Aji Limo, Micro Cilantro, Choclo
Oysters on the Half Shell, Fuji Apple Mignonette
Tempura Lobster Bites, Sweet & Sour Aioli
Jordan Chardonnay, Alexander Valley, 2010
FIRST COURSE
Crab Meat Tartare in Salsa Verde (Green Apple & Ginger Vinaigrette)
Jordan Chardonnay, Alexander Valley, 2011
SECOND COURSE
Mesquite Wood Grilled Tuna Steak* (Creamy Hedgehog Mushroom Risotto, Blackberry Chutney)
Jordan Cabernet Sauvignon, Alexander Valley, 2008
THIRD COURSE
Herb Crusted Lamb Chop* (Black Truffle Mashed Potato, Grilled Ramps)
Jordan Cabernet Sauvignon, Alexander Valley, 2004
CHEESE COURSE
Aged Vermont Dandy, Grafton 3 Year Aged Cheddar, Maple Wood Aged Cheddar (Grilled Francese, Cherry Compote, Dark Chocolate Shavings)
Jordan Cabernet Sauvignon, Alexander Valley, 2002
Cost: $95 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9397
2) On Saturday, April 6, Horizons for Homeless Children will host their annual Spring Event, A Night For Tomorrow, followed by the first annual Spring Event After-Party. Starting at 9:30 p.m., guests can come enjoy a fun-filled evening with the lively Horizons’ Young Professionals Group. The evening will feature late-night drinks, dessert, dancing and views of the skyline from the beautiful State Room.
All proceeds from the After-Party (as well at the annual Spring Event) will directly benefit Horizons for Homeless Children.
COST: Tickets are $75 each
WHERE: State Room 60 State Street, 33rd Floor Boston
FOR TICKETS: www.horizonsforhomeless.org/springevent
3) For the first time ever, Tavolo will open its doors on Easter Sunday, with service from 1pm-8pm. In addition to its regular Italianate menu, Tavolo will feature a variety of a la carte brunch and dinner specials, some of which will appear on the new spring menu. Chef de Cuisine Nuno Alves loves cooking with rabbit, which his family raised and ate as he grew up with 10 siblings in Somerville. Nuno has also become something of a local expert on American lamb.
On the Tavolo menu Sunday, March 31 and beyond:
Braised Rabbit Ragu over Housemade Gnocchi
Truffled Egg or Bacala Pizza
Asparagus and Bacon Salad
Spring Pea Soup
Ligurian Whole Trout Bourride
House-Butchered Lamb Two Ways: smoked breast / roast leg
Confit Artichoke Tart in whole grain crust, inspired by Maria Speck's Ancient Grains for Modern Meals Eggs and Peppers over Polenta
Squid Ink Linguini with Cockles and Tomatoes
Rhubarb Panna Cotta
4) Portsmouth & The Seacoast Restaurant Week will be held from April 4-13, with a three course Lunch at $16.95 and a three course Dinner at $29.95. At least 49 restaurants will be participating this year. Doug Bates, the President of the Greater Portsmouth Chamber of Commerce stated: "Every year we welcome new restaurants to the program and new dining guests to the Seacoast. We thank our locally owned and operated restaurants, chefs and farms for providing incredible product at a tremendous value as part of Restaurant Week. This year we are delighted that Portsmouth's reputation as a dining destination is being recognized nationally, with our chefs earning national honors and acclaim."
Bates is referring to two local chefs, Chef Evan Mallett of Black Trumpet Bistro, a James Beard Award semi-finalist and Chef Matt Louis of Moxy, a Food & Wine Magazine People's Best New Chef 2013 Nominee. I previously raved about Moxy and awarded it my Favorite New Hampshire Restaurant of 2012.
A trend for Restaurant Week this year is an expanded offering of Gluten Free and Vegetarian menus. There are over a dozen restaurants also offering gluten free and/or vegetarian menu options. They include The River House, Blue Moon Evolution, Brazo, Cava, Common Man, Green Monkey, Martingale Wharf, Moxy, Tulsi and more. You can find Restaurant Week menus for about 70% of the participating restaurants on the website.
Interestingly, some of the restaurants offer even better deals that the usual. For example, The Portsmouth Gas Light Co., B.G.'s Boathouse and Cafe Nostimo each offer a complimentary glass of wine or beer. The Great American Grill offers a free glass of House Wine. Cava offers a four course dinner rather than the usual three courses. Tio Juan's Margaritas Mexican Restaurant and Grill 28 are offering their three course meals all day for only $16.95. So why not give Portsmouth & The Seacoast Restaurant Week a try?
5) On Easter Sunday, March 31, Turner Fisheries is offering a special brunch from 11am-3pm. For $69 per person, ($23 for children ages 5 to 12, under 5 years no charge) guests can enjoy a chef attended carving station, both a cold a hot buffet, and a plethora of desserts. Guests can indulge in a few of Turner classics such as the Clam Chowder and the New England Seafood Harvest complete with northern shrimp cocktail, cape littlenecks and island creek oyster. There are also traditional Easter brunch classics with a “Turner twist” including Crab Cake Benedict and Carved Lamb Chops with caramelized onion rolls from the chef’s station.
For the full menu selection, click here. For reservations please call: 617-424-7425
6) On Tuesday, April 23, The Beehive presents a tribute to the “father of jazz,” Louis Armstrong with an evening of live performance featuring some of his most iconic work. Join The Beehive as musician Eric Bloom and guests take the stage to honor one of the most legendary musicians of all time.
Widely remembered for his 1968 hit song “What a Wonderful World,” Armstrong was best known for his superb trumpet skills and iconic raspy voice. He pioneered the jazz genre-- shifting its focus from collaborative group performances to solo performances with scatting and singing, and was one of the first African American musicians to make his mark on the music scene.
From 8pm-12am, the music of the great Louis Armstrong will take over The Beehive as current jazz musician Eric Bloom plays some favorite tunes. Bloom broke into the jazz scene at the young age of 17 when he was chosen as a soloist for the All Eastern jazz band that performed at Carnegie Hall. In 2009 he began playing with highly-acclaimed singer-songwriter Diane Birch and opened for legendary musicians and fresh pop icons including James Morrison, Mat Kearny and Nick Jonas, and appeared on several national TV Shows including the Today Show, the Jimmy Kimmel Show and the David Letterman Show. In 2011 Bloom started playing with two critically-acclaimed funk bands Soulive and Lettuce, and since then he has performed with Dr. John, Pharohe Monch, Billy Martin and Talib Kweli to name a few.
No cover charge, cash bar, reservations recommended.
7) Wines will be poured and cuisine will be served on Saturday, April 20, from 12pm-5pm, at The Wine ConneXtion, located in North Andover, as they welcome guests to A Tasting for the Ages. Wine expert Aldo Rafanelli, from the famed House of Antinori will pour select wines as guests learn about the 600-year-old family dynasty, while complimentary Italian fare will be provided by North Shore favorite, Salvatore’s Andover, for all to enjoy.
With wine-making roots dating all the way back to family members in the 1385 Winemakers Guild of Florence, The House of Antinori has been in the business for over six centuries. Owning vineyards in Chianti Classico, Bolgheri, Montalcino, Montepulciano, Orvieto, and Washington State, the family has honored Italian traditions across multiple generations. Joining the family in 1987 as the sole U.S. representative, Aldo Rafanelli of Ste. Michelle’s Estate has carried the Antinori tradition overseas and will be at the Wine ConneXtion to guide guests with his passion and extensive knowledge, while providing them with rare insight into his 26 years with the company.
Walk-ins are encouraged and welcome all day! The event is Free to the public. Please note: Must be 21 or older.
**********************************************************
1) On Tuesday, April 9, at 7pm, Legal Sea Foods in Park Square will host a wine dinner with Jordan Winery, a Sonoma County-based winery that specializes in producing Cabernet Sauvignon and Chardonnay. Legal Sea Foods will team up Jordan Winery’s Assistant Winemaker, Maggie Kruse, to host a four-plus-course dinner featuring signature cuisine paired with choices from their vine.
The menu will be presented as follows:
HORS D’OEUVRES
Scallop Tiradito* Al Aji Limo, Micro Cilantro, Choclo
Oysters on the Half Shell, Fuji Apple Mignonette
Tempura Lobster Bites, Sweet & Sour Aioli
Jordan Chardonnay, Alexander Valley, 2010
FIRST COURSE
Crab Meat Tartare in Salsa Verde (Green Apple & Ginger Vinaigrette)
Jordan Chardonnay, Alexander Valley, 2011
SECOND COURSE
Mesquite Wood Grilled Tuna Steak* (Creamy Hedgehog Mushroom Risotto, Blackberry Chutney)
Jordan Cabernet Sauvignon, Alexander Valley, 2008
THIRD COURSE
Herb Crusted Lamb Chop* (Black Truffle Mashed Potato, Grilled Ramps)
Jordan Cabernet Sauvignon, Alexander Valley, 2004
CHEESE COURSE
Aged Vermont Dandy, Grafton 3 Year Aged Cheddar, Maple Wood Aged Cheddar (Grilled Francese, Cherry Compote, Dark Chocolate Shavings)
Jordan Cabernet Sauvignon, Alexander Valley, 2002
Cost: $95 per person (excludes tax & gratuity)
Reservations required by calling 617-530-9397
2) On Saturday, April 6, Horizons for Homeless Children will host their annual Spring Event, A Night For Tomorrow, followed by the first annual Spring Event After-Party. Starting at 9:30 p.m., guests can come enjoy a fun-filled evening with the lively Horizons’ Young Professionals Group. The evening will feature late-night drinks, dessert, dancing and views of the skyline from the beautiful State Room.
All proceeds from the After-Party (as well at the annual Spring Event) will directly benefit Horizons for Homeless Children.
COST: Tickets are $75 each
WHERE: State Room 60 State Street, 33rd Floor Boston
FOR TICKETS: www.horizonsforhomeless.org/springevent
3) For the first time ever, Tavolo will open its doors on Easter Sunday, with service from 1pm-8pm. In addition to its regular Italianate menu, Tavolo will feature a variety of a la carte brunch and dinner specials, some of which will appear on the new spring menu. Chef de Cuisine Nuno Alves loves cooking with rabbit, which his family raised and ate as he grew up with 10 siblings in Somerville. Nuno has also become something of a local expert on American lamb.
On the Tavolo menu Sunday, March 31 and beyond:
Braised Rabbit Ragu over Housemade Gnocchi
Truffled Egg or Bacala Pizza
Asparagus and Bacon Salad
Spring Pea Soup
Ligurian Whole Trout Bourride
House-Butchered Lamb Two Ways: smoked breast / roast leg
Confit Artichoke Tart in whole grain crust, inspired by Maria Speck's Ancient Grains for Modern Meals Eggs and Peppers over Polenta
Squid Ink Linguini with Cockles and Tomatoes
Rhubarb Panna Cotta
4) Portsmouth & The Seacoast Restaurant Week will be held from April 4-13, with a three course Lunch at $16.95 and a three course Dinner at $29.95. At least 49 restaurants will be participating this year. Doug Bates, the President of the Greater Portsmouth Chamber of Commerce stated: "Every year we welcome new restaurants to the program and new dining guests to the Seacoast. We thank our locally owned and operated restaurants, chefs and farms for providing incredible product at a tremendous value as part of Restaurant Week. This year we are delighted that Portsmouth's reputation as a dining destination is being recognized nationally, with our chefs earning national honors and acclaim."
Bates is referring to two local chefs, Chef Evan Mallett of Black Trumpet Bistro, a James Beard Award semi-finalist and Chef Matt Louis of Moxy, a Food & Wine Magazine People's Best New Chef 2013 Nominee. I previously raved about Moxy and awarded it my Favorite New Hampshire Restaurant of 2012.
A trend for Restaurant Week this year is an expanded offering of Gluten Free and Vegetarian menus. There are over a dozen restaurants also offering gluten free and/or vegetarian menu options. They include The River House, Blue Moon Evolution, Brazo, Cava, Common Man, Green Monkey, Martingale Wharf, Moxy, Tulsi and more. You can find Restaurant Week menus for about 70% of the participating restaurants on the website.
Interestingly, some of the restaurants offer even better deals that the usual. For example, The Portsmouth Gas Light Co., B.G.'s Boathouse and Cafe Nostimo each offer a complimentary glass of wine or beer. The Great American Grill offers a free glass of House Wine. Cava offers a four course dinner rather than the usual three courses. Tio Juan's Margaritas Mexican Restaurant and Grill 28 are offering their three course meals all day for only $16.95. So why not give Portsmouth & The Seacoast Restaurant Week a try?
5) On Easter Sunday, March 31, Turner Fisheries is offering a special brunch from 11am-3pm. For $69 per person, ($23 for children ages 5 to 12, under 5 years no charge) guests can enjoy a chef attended carving station, both a cold a hot buffet, and a plethora of desserts. Guests can indulge in a few of Turner classics such as the Clam Chowder and the New England Seafood Harvest complete with northern shrimp cocktail, cape littlenecks and island creek oyster. There are also traditional Easter brunch classics with a “Turner twist” including Crab Cake Benedict and Carved Lamb Chops with caramelized onion rolls from the chef’s station.
For the full menu selection, click here. For reservations please call: 617-424-7425
6) On Tuesday, April 23, The Beehive presents a tribute to the “father of jazz,” Louis Armstrong with an evening of live performance featuring some of his most iconic work. Join The Beehive as musician Eric Bloom and guests take the stage to honor one of the most legendary musicians of all time.
Widely remembered for his 1968 hit song “What a Wonderful World,” Armstrong was best known for his superb trumpet skills and iconic raspy voice. He pioneered the jazz genre-- shifting its focus from collaborative group performances to solo performances with scatting and singing, and was one of the first African American musicians to make his mark on the music scene.
From 8pm-12am, the music of the great Louis Armstrong will take over The Beehive as current jazz musician Eric Bloom plays some favorite tunes. Bloom broke into the jazz scene at the young age of 17 when he was chosen as a soloist for the All Eastern jazz band that performed at Carnegie Hall. In 2009 he began playing with highly-acclaimed singer-songwriter Diane Birch and opened for legendary musicians and fresh pop icons including James Morrison, Mat Kearny and Nick Jonas, and appeared on several national TV Shows including the Today Show, the Jimmy Kimmel Show and the David Letterman Show. In 2011 Bloom started playing with two critically-acclaimed funk bands Soulive and Lettuce, and since then he has performed with Dr. John, Pharohe Monch, Billy Martin and Talib Kweli to name a few.
No cover charge, cash bar, reservations recommended.
7) Wines will be poured and cuisine will be served on Saturday, April 20, from 12pm-5pm, at The Wine ConneXtion, located in North Andover, as they welcome guests to A Tasting for the Ages. Wine expert Aldo Rafanelli, from the famed House of Antinori will pour select wines as guests learn about the 600-year-old family dynasty, while complimentary Italian fare will be provided by North Shore favorite, Salvatore’s Andover, for all to enjoy.
With wine-making roots dating all the way back to family members in the 1385 Winemakers Guild of Florence, The House of Antinori has been in the business for over six centuries. Owning vineyards in Chianti Classico, Bolgheri, Montalcino, Montepulciano, Orvieto, and Washington State, the family has honored Italian traditions across multiple generations. Joining the family in 1987 as the sole U.S. representative, Aldo Rafanelli of Ste. Michelle’s Estate has carried the Antinori tradition overseas and will be at the Wine ConneXtion to guide guests with his passion and extensive knowledge, while providing them with rare insight into his 26 years with the company.
Walk-ins are encouraged and welcome all day! The event is Free to the public. Please note: Must be 21 or older.
Friday, October 19, 2012
Culinary Creativity: Chef Matt Louis
Prior to opening Moxy, Matt embarked on a series of stages at top restaurants including Noma, Momofuku KO, Torrisi, and Eleven Madison. At Moxy, Matt brings together his appreciation for and commitment to local product, and a desire to make it fun and approachable with food and service at the highest level of quality. Matt says, “Modern American tapas just means really great locally sourced food meant for sharing." I was very impressed with Moxy, with its chef, philosophy, drinks program and food, and you can check out my rave review. As I have said before, it is well worth the drive to Portsmouth and I look forward to my next trip up north.
(Check out my Introduction to the Culinary Creativity series.)
Now onto the interview--
How important is culinary creativity to you? Why is it important?
Every dish we do has a purpose, we never just have a dish hit the menu without a reason. Creativity comes in many forms, but for me, it is more about finding purpose, identity and reason...then making sure everything follows that common thread with your own voice.
What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
Inspirations come from everywhere...most important and significant are ones I have seen at Torrisi in NYC as well as David Chang's restaurants...not so much what they were doing in terms of actual dishes...but that they had foudn their voice, found their purpose and stick to it.
Where do you get your ideas for new recipes/dishes?
Our dishes come from 3 sources: 1) history and culture of our area 2) our own twists on iconic tapas dishes 3) what the local farmers are growing. Everything fits into at least one of these categories, if not more than one.
What is your process of creating a new recipe or dish?
Start with one of the above 3 listed criteria and let it evolve into something that makes sense for our restaurant...it could be an ingredient that has become available, or a historical or cultural significant dish that we than evolve into our own.
Do other members of your staff assist with creating ideas for new recipes/dishes?
Constant, and always.
How do you test new recipes/dishes?
Some we do tests, other we just go with....really depends on the nature of that specific dish.
What is the most difficult part of culinary creativity?
You must be highly organized in your operation to allow the time needed to really think, this, coupled with the balance of also trying to maintain a viable business at the same time is the biggest balancing act.
Do you ever experience "writer's block," an inability to be creative, and if so, how do you deal with it?
It is difficult to continue to push the mental part of what we do when we are really deep in the day to day...it almost has to happen away from the day to day operation...too much going on, too many distractions, and too much to tend to.
Relate an unusual or interesting anecdote about the creation of one of your dishes.
Hmmm....the fact that we serve burgers...I had no intention on opening a restaurant that serves burgers. However, when the identity became clear that this was going to be a modern American tapas restaurant and all items would stem from that...a huge part of tapas menu is bocadillos (small sandwiches)...traditionally Spanish in approach, we needed to look at how to make this American...the most iconic American sandwich...the burger. We had no choice. We did not want to jump on the "slider" bandwagon, nor did we simply want to serve a burger to please the masses...but when looked at it from the way we got there...it had to happen. I wish the whole "slider" thing never happened...we would have still come to the same conclusion about serving our mini burgers regardless, because it made sense with the thought process of how we got there...it just also happened to be one of the most overplayed items in restaurants...but again, we had no choice, the identity, concept, and reason told us we had to.
Thursday, October 18, 2012
Thursday Sips & Nibbles
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!
2) On Saturday, November 3, from 12pm-2pm, the Seaport will host an interactive cooking class for the holidays. Class attendees will work alongside Seaport’s chefs in the interactive Action Kitchen to create Thanksgiving specialties and side dishes while enjoying tasty bites and beverages. Menu items to include: Sherried Green Beans with Wild Mushrooms, Classic Sweet Potato Casserole, Traditional Cornbread Dressing, Fresh Cranberry Relish and the Perfect Gravy. Seaport Beverage Manager Eric Loring will be on-hand to speak to pairing the perfect wines with your holiday meal.
Ticket prices for “Creating a Holiday Meal to Impress Your Guests” are: $75 for one guest or $125 for a couple. Admission includes complimentary self-parking in the Seaport Garage as well as side dishes and recipes to go.
Tickets are available via Eventbrite.
3) Doug Bates, President, Greater Portsmouth Chamber of Commerce, has announced the dates for Restaurant Week Portsmouth & The Seacoast: November 8-17. The bi-annual culinary event has 49 locally owned restaurants already signed on to participate with special menus and deals. The restaurants and chefs are planning to celebrate the area's seasonal bounty. At each restaurant, a three course lunch will $16.95 while a three course dinner costs $29.95.
I have mixed feelings about these myriad restaurant weeks, as they often times don't offer a stellar experience or food. You have to be really choosy about where you go, as the true gems are not easily found. But some of these newer restaurants weeks lack some of the issues that plague the longer running events, like Boston Restaurant Week. Portsmouth is an up and coming culinary destination, and reminds me in some ways of Portland, Maine. Portsmouth is attracting some very talented culinary talent and it is well worth checking out, so this Restaurant Week gives people a less expensive opportunity to check out the offerings.
My top recommendation for Portsmouth is Moxy, which I recently gave a stellar review. Their Restaurant Week menu is not yet online, but I suspect their offerings will be quite compelling.
4) On Tuesday, October 30, at 6:30pm, haunted happenings will take over Legal Sea Foods. In honor of Halloween, Legal Sea Foods will host a spooktacular “Legal Holiday” a night early in Park Square’s 10,000 bottle wine cellar. The evening will feature small plates and Halloween-themed sips:
FIRST COURSE
Maryland Crab Bisque (Old Bay & curried brioche croutons)
Craggy Range "Fletcher Family" Riesling
SECOND COURSE
Braised Beef Short Ribs (creamy polenta, chanterelle mushroom ragout)
Terlato "Devil's Peak" Meritage Style Blend
THIRD COURSE
Belgian Chocolate Bread Pudding (Chambord cherry compote, chocolate shavings)
Death by Chocolate Martini
Cost: $40 per person (includes tax and gratuity)
Reservation required by calling: 617-426-4444
5) Chef Vittorio Ettore, Chef/Owner of A Tavola, is pleased to announce that Chef Daniel Noonan has recently been appointed as Chef de Cuisine. Chef Daniel Noonan comes to A Tavola from Hamersley’s Bistro, where he worked for over 11 years and was most recently Sous Chef. He strives to emulate Gordon Hamersley’s work ethic and inspiring dedication. As a Chef, Noonan’s top priorities are delivering a great product at a fair price in a timely manner as well as creating two-way communication platforms with his staff and customers. Noonan also admits the three ingredients he could not live without are thyme, olive oil and love. And maybe salt.
Continuing the monthly A Taste of Italy tour at A Tavola, Noonan and Ettore have worked together to create an exclusive menu throughout the month of October. This menu will focus on the Lazio region and the simple pasta and roasted meat dishes that dominate tables throughout Central Italy.
Menu
--Caccio e Pepe (Thick Spaghetti with Roman Pecorino and Black Pepper)
--Agnello alla Romana (John Crow Farm Lamb and Roman Style Fava Beans with Mint, Sage and Fennel)
--Castagnaccio (Chestnut Tart with Pine Nuts and Raisins)
The pre fixe Tuscany menu is $45 per person, with regional wine pairing for an additional $20.
Reservations are welcome by calling 781.729.1040
6) BostonChefs.com is throwing its annual autumn fundraiser on Monday, November 12 at Regattabar from 5:30 to 8:30 PM. Now in its ninth year, Flavors of Fall--co-sponsored by City Square Associates, The Charles Hotel and Cambridge Savings Bank--brings together a dozen of the area's top restaurants in support of a local charity.
This year's beneficiary, The Possible Project, utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience. The Cambridge-based after school program enables high school students to start and run their own businesses, participate in a collaborative work experience, and receive individualized advising on their post-high school pathways.
Returning Cantabrigian restaurants--Rialto, Russell House Tavern, The Blue Room, Bergamot, Garden at the Cellar, Harvest, Henrietta's Table, Sandrine's and UpStairs on the Square--will be showcasing their tasty wares alongside Flavors newcomers like Amelia's Trattoria and recent neighborhood additions Belly and West Bridge. And because hungry do-gooders are bound to get thirsty as well, Brooklyn Beer, Dreyfus, Ashby & Co., Noir Bar and Native Waters will be onsite serving their beer, wine, cocktails and water.
Tickets are available online right now, and the $65 per person ticket price--all of which goes to support the good work of The Possible Project--includes all food and beverages, not to mention a side of jazz courtesy of the Rollo Tomasi Quartet. And once again, J.P Licks will be on hand with their flavorful ice creams and coffees to make sure that you end the night on a sweet note.
Since the first Flavors event in 2004, over $75,000 have been been raised for a wide range of Cambridge-based community organizations. Past beneficiaries have included Tutoring Plus, Community Art Center, Second Chances, CitySprouts, CycleKids, CLSACC, On the Rise, and Project Playgroup. Go to the Flavors of Fall Hall of Fame to learn how these groups are enriching the lives of our neighbors in Cambridge and beyond.
1) AKA Bistro, one of my favorite suburban restaurants, should soon have a full liquor license and will start serving a variety of cocktails.At a public hearing on October 1, their application for a full liquor license was approved so now it heads to the Alcoholic Beverage Comission where it hopefully will also be approved. They are planning to create some Lincoln-themed cocktails including: The 1754 (kaffir lime infused vodka, cucumber, sour mix) and The Sandy Pond (gin, green tea, honey, orange juice). Good luck to them!
2) On Saturday, November 3, from 12pm-2pm, the Seaport will host an interactive cooking class for the holidays. Class attendees will work alongside Seaport’s chefs in the interactive Action Kitchen to create Thanksgiving specialties and side dishes while enjoying tasty bites and beverages. Menu items to include: Sherried Green Beans with Wild Mushrooms, Classic Sweet Potato Casserole, Traditional Cornbread Dressing, Fresh Cranberry Relish and the Perfect Gravy. Seaport Beverage Manager Eric Loring will be on-hand to speak to pairing the perfect wines with your holiday meal.
Ticket prices for “Creating a Holiday Meal to Impress Your Guests” are: $75 for one guest or $125 for a couple. Admission includes complimentary self-parking in the Seaport Garage as well as side dishes and recipes to go.
Tickets are available via Eventbrite.
3) Doug Bates, President, Greater Portsmouth Chamber of Commerce, has announced the dates for Restaurant Week Portsmouth & The Seacoast: November 8-17. The bi-annual culinary event has 49 locally owned restaurants already signed on to participate with special menus and deals. The restaurants and chefs are planning to celebrate the area's seasonal bounty. At each restaurant, a three course lunch will $16.95 while a three course dinner costs $29.95.
I have mixed feelings about these myriad restaurant weeks, as they often times don't offer a stellar experience or food. You have to be really choosy about where you go, as the true gems are not easily found. But some of these newer restaurants weeks lack some of the issues that plague the longer running events, like Boston Restaurant Week. Portsmouth is an up and coming culinary destination, and reminds me in some ways of Portland, Maine. Portsmouth is attracting some very talented culinary talent and it is well worth checking out, so this Restaurant Week gives people a less expensive opportunity to check out the offerings.
My top recommendation for Portsmouth is Moxy, which I recently gave a stellar review. Their Restaurant Week menu is not yet online, but I suspect their offerings will be quite compelling.
4) On Tuesday, October 30, at 6:30pm, haunted happenings will take over Legal Sea Foods. In honor of Halloween, Legal Sea Foods will host a spooktacular “Legal Holiday” a night early in Park Square’s 10,000 bottle wine cellar. The evening will feature small plates and Halloween-themed sips:
FIRST COURSE
Maryland Crab Bisque (Old Bay & curried brioche croutons)
Craggy Range "Fletcher Family" Riesling
SECOND COURSE
Braised Beef Short Ribs (creamy polenta, chanterelle mushroom ragout)
Terlato "Devil's Peak" Meritage Style Blend
THIRD COURSE
Belgian Chocolate Bread Pudding (Chambord cherry compote, chocolate shavings)
Death by Chocolate Martini
Cost: $40 per person (includes tax and gratuity)
Reservation required by calling: 617-426-4444
5) Chef Vittorio Ettore, Chef/Owner of A Tavola, is pleased to announce that Chef Daniel Noonan has recently been appointed as Chef de Cuisine. Chef Daniel Noonan comes to A Tavola from Hamersley’s Bistro, where he worked for over 11 years and was most recently Sous Chef. He strives to emulate Gordon Hamersley’s work ethic and inspiring dedication. As a Chef, Noonan’s top priorities are delivering a great product at a fair price in a timely manner as well as creating two-way communication platforms with his staff and customers. Noonan also admits the three ingredients he could not live without are thyme, olive oil and love. And maybe salt.
Continuing the monthly A Taste of Italy tour at A Tavola, Noonan and Ettore have worked together to create an exclusive menu throughout the month of October. This menu will focus on the Lazio region and the simple pasta and roasted meat dishes that dominate tables throughout Central Italy.
Menu
--Caccio e Pepe (Thick Spaghetti with Roman Pecorino and Black Pepper)
--Agnello alla Romana (John Crow Farm Lamb and Roman Style Fava Beans with Mint, Sage and Fennel)
--Castagnaccio (Chestnut Tart with Pine Nuts and Raisins)
The pre fixe Tuscany menu is $45 per person, with regional wine pairing for an additional $20.
Reservations are welcome by calling 781.729.1040
6) BostonChefs.com is throwing its annual autumn fundraiser on Monday, November 12 at Regattabar from 5:30 to 8:30 PM. Now in its ninth year, Flavors of Fall--co-sponsored by City Square Associates, The Charles Hotel and Cambridge Savings Bank--brings together a dozen of the area's top restaurants in support of a local charity.
This year's beneficiary, The Possible Project, utilizes entrepreneurship to inspire young people who have untapped potential, empowering them with the skills required to achieve enduring personal and professional success--skills like leadership, professionalism, self-confidence, teamwork, and resilience. The Cambridge-based after school program enables high school students to start and run their own businesses, participate in a collaborative work experience, and receive individualized advising on their post-high school pathways.
Returning Cantabrigian restaurants--Rialto, Russell House Tavern, The Blue Room, Bergamot, Garden at the Cellar, Harvest, Henrietta's Table, Sandrine's and UpStairs on the Square--will be showcasing their tasty wares alongside Flavors newcomers like Amelia's Trattoria and recent neighborhood additions Belly and West Bridge. And because hungry do-gooders are bound to get thirsty as well, Brooklyn Beer, Dreyfus, Ashby & Co., Noir Bar and Native Waters will be onsite serving their beer, wine, cocktails and water.
Tickets are available online right now, and the $65 per person ticket price--all of which goes to support the good work of The Possible Project--includes all food and beverages, not to mention a side of jazz courtesy of the Rollo Tomasi Quartet. And once again, J.P Licks will be on hand with their flavorful ice creams and coffees to make sure that you end the night on a sweet note.
Since the first Flavors event in 2004, over $75,000 have been been raised for a wide range of Cambridge-based community organizations. Past beneficiaries have included Tutoring Plus, Community Art Center, Second Chances, CitySprouts, CycleKids, CLSACC, On the Rise, and Project Playgroup. Go to the Flavors of Fall Hall of Fame to learn how these groups are enriching the lives of our neighbors in Cambridge and beyond.
Tuesday, September 4, 2012
Moxy: Tapas, Local & New England
On May 4, Chef Matt Louis and restaurateur Jay McSharry opened Moxy in downtown Portsmouth. The restaurant, with a casual and fun ambiance, seats over 90 people, including 12 at their bar and 14 at a communal table. It also has an open kitchen where you can watch them prepare your dishes. There is plenty of parking nearby and the downtown is a great place to walk around before or after dinner, to check out the nearby shops. Last week, I attended a media dinner at Moxy and actually drove up to Portsmouth early so I could wander around and check out the downtown.
As Chef Louis contemplated opening his own restaurant, he knew that he needed to begin with a concept, to give a solid foundation to the endeavor. He did not want to spend many months working at a restaurant trying to discover what it should be. Instead, he wanted the main idea to be there from the start, and then work at honing that concept over time. His desire was to create a small plates restaurant, serving tapas-like dishes, but with an homage to New England and a strong emphasis on local ingredients. This would be a challenge to his creativity, and hopefully something that would appeal to diners. It would also be more representative of the style of Chef David Chang rather than Chef Keller.
On the walls behind the bar, there are wooden plaques (pictured above) that identify the local farmers and producers they use, which is a great way to promote these producers as well as be transparent about sourcing. As Chef Louis relies on local ingredients, replicating Spanish-style tapas becomes an exercise in creativity as a number of typical Spanish ingredients, such as Marcona almonds and chick peas, are not available. This also leads to most of the dishes having a unique story behind them, the interesting details of their origin.
I had a chance to talk with Chef Louis for a short time, and he is an unassuming chef, especially considering his impressive resume. He lacks any pretension and the casual ambiance of this restaurant reflects this aspect. It is clear that he is passionate about his restaurant, and that local sourcing and sustainability is important to him and it is not merely a marketing stunt. He is also obviously innovative and creative, and I think Moxy will only continue to get better with time. This is a chef and restaurant to watch in the future.
Many of the cocktails were inspired by pre-Prohibition drinks, and they often rely on local ingredients as well as fresh herbs and juices. Cocktails average about $8 and you will find plenty of interesting choices, including plenty you might not have heard of before. We began the evening with the Great Bay Martini, their signature house cocktail, which is made with Rain organic vodka, lavender simple syrup, and fresh lemon juice. It had a summery taste to it and was nicely balanced, without being overly sweet or too tart.
They even created a new cocktail for us that evening, a take on the La Perla which usually is made with Tequila, Fino Sherry and pear liqueur. Their version included Silver Tequila, an Oloroso rather than a Fino Sherry, and some Broadbent Malmsey Madeira. It had a unique taste and you could discern the different ingredients if you really paid attention. A bit of that tequila bite, with a certain nuttiness and a fuller mouth feel. A nice match for their Spanish style tapas.
They carry a list of about 20 beers, with a fair number of local beers from New Hampshire and Maine. Many of the beers are priced at $4-$7 though they have some higher end beers, in larger formats, that cost up to $19 per bottle. Beer lovers should find numerous brews of interest.
For wine lovers, you will find that their list has about 13 wines available by the glass ($7-$10) and about 45 by the bottle (averaging $30-$60). It has an American focus, though you will find a number of wines from all over the world, from Spain to New Zealand, from France to Austria. There are plenty of interesting options, from Austrian Gruner Veltliner to Carneros Roussanne, from Spanish Mencia to California Fiano. They even carry Sherry, Port and Madeira, all which makes me happy. In the future, they will host wine and beer dinners.
My only issue with their wine list is its lack of local wines, which runs counter to the general philosophy of the restaurant. The only local item currently on the wine list is the NV Farnum Hill Farmhouse Cider, made in New Hampshire, and they also have a Riesling from the Finger Lakes. But this is an issue of which they are aware and which they are attempting to remedy. James is engaged in research to find quality, local wines and I suspect they will add some to their list in the near future. So I am hopeful this issue will be resolved.
The food menu changes frequently, due to the availability of ingredients as well as the creation of new items, so that almost every other day there is some type of change to the menu. The menu is divided into three main sections, Regional Pinchos ($4-$6), American Bocadillos ($10-$12), and Modern American Tapas ($4-$16). There is plenty of diversity, from vegetarian dishes to meat and seafood, and the small plate concept is a compelling one. I love the ability to order a bunch of small dishes so I can try many different foods, and it is a fun, communal experience to share plates. It can make for an intimate date, or an enjoyable time with a group of family or friends.
Initially, as we waited for everyone in our party to arrive, we stood around, sipping Great Bay Martinis and nibbling on some passed pinchos. The Fried Clams ($5) with pickled peppers, cocktail onions, and Raye’s mustard alioli, were clean, crisp and tasty. The Grilled Peaches ($4) with melted terrene and caramelized spring onions, were juicy and fresh with a nice tang. But my favorite was the Apple Cider Lacquered Pork Belly ($5), with grilled Maine cherry tomatoes and marinated watermelon. Perfectly tender, buttery fat, and bursting with exquisite flavors. The perfect mouthful. Plus the tomatoes and watermelons were their own fine bites of fresh juiciness.
The Grilled New Hampshire Corn ($6) is prepared with Brookford cheddar, a tomato vinaigrette, and chili alioli. (My photo of this dish came out poorly). I am a huge fan of grilled corn and this version was a winner. All of the flavors meshed well together, and presented a different profile than other grilled corns you might have had at places like Toro. The corn was naturally sweet, and there was a nice acidic bite to it as well. Definitely order this dish.
Service was excellent and I think the food is reasonably priced for its quality and quantity. The concept is compelling and well executed, and Chef Louis has created an exciting new restaurant in Portsmouth. Though only four months old, it has already found its groove and I suspect it will continue to improve over time. It is well worth the drive to Portsmouth, and would be perfect for a weekend excursion. I certainly plan on returning to sample more of their tapas and it receives my highest recommendation.
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