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) Tuesday nights are now “Arlington Fried Chicken Night” at Tryst Restaurant in Arlington. This off menu special is available only on Tuesdays from 5pm-10pm and is focused on takeout. Guests will get 2 pieces of fried chicken marinated in buttermilk, double dredged and double-fried to a perfect golden crisp, along with a side of house-made whipped mashed potatoes with pan gravy, fresh coleslaw and a warm from-scratch buttermilk biscuit for $20.
The best part, $3 of each order sold will go directly to various Arlington based nonprofits including the Arlington Center for the Arts, Arlington Boys and Girls Club, and the Arlington Education Foundation.
Diners can call ahead and pick up this packaged meal which is available for take-out or dine-in on Tuesday nights only. Each AFC box is $20 (feeds one person) and can be ordered by calling the restaurant at (781) 641-2227.
Fried Chicken Recipe:
One all natural chicken, approximately four pounds. (Serves: 8)
Dry Rub:
1 Tablespoon smoked paprika
½ Tablespoon garlic powder
2 Tablespoon salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
1 teaspoon dry mustard
¼ teaspoon cayenne
One day in advance:
Cut chicken into ten pieces, removing the back bone and wing tips.
Combine all of the ingredients for the dry rub and massage into the chicken parts. Refrigerate overnight.
Day of:
Vegetable oil for frying
2 cups buttermilk
4 cups all-purpose flour
Preheat oil to 350˚.
Remove chicken from the refrigerator, do not rinse. Double batter in the buttermilk and flour (buttermilk, flour, buttermilk, flour).
Fry in batches, approximately 8 minutes
Drain on paper towels and season with salt and pepper.
2) Proprietor/General Manager Chris Campbell & Executive Chef/Partner Scott Hebert announced Sue Drabkin has taken the helm as Pastry Chef at Troquet. Drabkin was most recently the Executive Pastry Chef at RIS in Washington, D.C.’s West End.
Campbell said of Drabkin’s work, “Sue's mature dessert approach pairs well with our in-house wine approach: Providing uncompromising quality with sophistication & elegance.”
A graduate of the Culinary Institute of America in St. Helena, CA, Drabkin has since worked in some other New England kitchens including Rhode Island’s Stone House at Pietra Restaurant in Little Compton, & more recently at Harvest Restaurant in Cambridge, MA. During her two-year tenure at Harvest, she created seasonal menus from local produce available in Boston.
Drabkin said, “I am trained in the nuances of pastry, but what I think our guests will taste in my work is much more than technique & fresh ingredients. I have a lifelong affection for art & antiques – I design my own jewelry, too. My desserts embrace creativity & passion, & are very personal to me.”
Drabkin’s inaugural menu includes:
Pineapple Macaroon Napoleon with crème fraîche, roasted & fresh pineapple, mango sorbet, & toasted macadamia nuts
Lemon Meringue Tartlet with Amarena cherries, torched meringue, pistachio & sour cream lemon sorbet
Crème Brûlée Gâteau with orange chiffon, feuille de brick, brown sugar ice cream, blood orange sauce, & pomegranate
Valhrona Chocolate Soufflé with espresso crème anglaise, & cinnamon truffle ice cream
Lime-Ginger Parfait with gingersnap, cassis, lime gel, & lemon ginger sauce
Caramèlia Mousse Bombe with hazelnut crumble, bittersweet chocolate sorbet, & passion fruit coulis
3) Chef & Owner Anthony Caturano is helping everyone gear up for Marathon Monday by offering an array of carb-laced specials on Marathon Sunday, from 5:30pm-10pm, at Prezza in the North End. Chef Caturano will dish out a trio of handmade pasta options that will allow runners and spectators the opportunity to deliciously fuel up the night before going the distance…be it physically or mentally: Orecchiette (broccoli rabe, sausage, Taleggio cheese); Linguini (shrimp, spring garlic, fava beans, white wine); or, Bucatini all’ Amatriciana. Chef Caturano’s Marathon Sunday specials are available as individual entrees for $18 or for an unlimited portion of one for the apt price of $26.2(0) per person.
For one night only, this trio of specials will join Caturano’s staple handmade seasonal pasta offerings, available in both appetizer and entrée portions, including: Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk tossed with butter and sage - $12); Lobster Fra Diavlo (tagliatelle, roasted tomato, fennel, lobster meat - $18: appetizer; $25: entree); Pea Raviolini (Jones ham, English peas, mint, mascarpone, pecorino cheese - $15: appetizer; $30: entree); Walnut Ravioli (rabbit, fava beans, sage, butter, parmigiano cheese - $15: appetizer; $30: entree); and, Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15: appetizer; $30: entree).
For reservations, please call 617-227-1577
Bantam Cider: The New Barrel Aged La Grande
--Drink: A Cultural History of Alcohol by Iain Gately (p.152)
A year ago, I met Michele da Silva and Dana Masterpolo, the passionate owners of Bantam Cider, a new local cidery in Cambridge. I tasted and enjoyed their first product, the Wunderkind, and it was the Runner-Up for my 2012 Favorite Hard Cider. They have now released their second cider, La Grande, and they offered to send me a sample to try. I was eager to taste this new barrel aged cider.
La Grande is a blend of local apples, including about 40% of the Reine de Pomme, a French heirloom cider apple. The Reine de Pomme ("Queen of the Apple") is sourced from two small orchards in the Pioneer Valley of Massachusetts. This apple seems to have a murky origin in France, though it apparently has existed for at least one hundred years, and likely much longer. It is known to possess strong tannins and a bitter taste so it is not considered a good apple to eat though it can produce an excellent cider.
Cider making has a lengthy history in France, extending back over 1000 years. When the cider press was invented in the 13th century, cider production really took off. In France, they grow plenty of orchards of cider apples, many which are not good for eating, but which can produce excellent ciders. With a nod to these French roots, La Grande is Bantam's La Grande Dame, their Great Lady.
La Grande uses both wild and cultivated yeasts and it is fermented dry. Though they add a little bit of honey to their Wunderkind, no honey is added to La Grande. The cider is then aged in 60 gallon used barrels for about four months. They use about 60% bourbon barrels and about 40% rum barrels, which have been sourced from a variety of places, from Kentucky to New York. It is also bottled unfined and unfiltered, with an alcohol content of 6.9%.
Their inspiration for La Grande seems to have been their desire to highlight some of the special apples they have discovered in Western Massachusetts, like the Reine de Pomme. They also wanted this cider to be honest and unadulterated, which is the reason it is dry, unfined and unfiltered.
La Grande is a very different cider from their Wunderkind, which has a light sweetness and a fuller body. La Grande has a golden amber color, though you will find it is a bit cloudy and there may be some sediment in the bottle as it is unfiltered. Don't let that prevent you from tasting this cider, and it shouldn't detract from its taste either. It is a dry cider, with a lean, crisp and clean apple flavor and a mild effervescence, lightly refreshing bubbles. On the finish is where the barrel aging seemed to shine forth the boldest, providing an interesting and subdued bourbon flavor.
This is a compelling cider, and I enjoyed it even more than the Wunderkind as I preferred its clean dryness. The added complexity on the finish is another benefit and La Grande receives my hearty recommendation. You will find La Grande sold in 22 ounce bottles for approximately $8.99 and they are now available in select stores in the Greater Boston area. Bantam Cider suggests pairing La Grande with cheese, pork or chocolate though I think it would work with other dishes as well, from roast chicken to burgers. During the summer, this is going to be an excellent cider to sip outside while you enjoy the sun.
Michele and Dana have produced a winner cider, and I look forward to drinking more La Grande in the coming months, as well as anticipating the next new cider they produce.
Bobby's Burger Palace: A New Burger Joint in Burlington
I have twice visited another new burger joint, Bobby's Burger Palace at the Burlington Mall, and didn't wait in line either time I went. Chef Bobby Flay has created this chain of casual burger joints as a "tribute to America's regional flavors and traditions." How does it compete with other local burgers? Is it worth checking out?
Overall, I enjoyed my burgers, fries and shakes. They are reasonably priced, portions are good, and they are certainly tasty. My only complaint is that the bottom buns tend to get soggy, which I dislike though others might not care as much about it. Service is very good and it makes for a nice choice for a fast casual restaurant. Bobby's Burger Palace is worth checking out, and note that you likely won't have to wait in line as you might elsewhere.
Rant: Destroying A Chef's Reputation?
As I am an attorney (and despite the cliched jokes to the contrary), my ethics are very important to me. I have posted a Blogger Code Of Ethics and written numerous posts about ethical issues. I believe that all bloggers should follow a code of ethics as the power of the "pen" can be too easily abused. For example, negative reviews can adversely affect a business so one must be very careful in how one proceeds. One must be objective and fair, honest and upfront.
Rarely do I have an ethical dilemma as I simply follow my own rules, which have served me well for many years. However, I find myself now entangled in an ethical dilemma which has the power to destroy a person's reputation. I have long been pondering over how to properly handle this matter and have asked others for their opinions as well. I have finally made a decision on a course of action and only hope that what I am doing is right.
Because of my Monday Rants, I was approached by a line cook from a popular, Boston-area restaurant. He wanted to share with me some unsavory information concerning the chef and initially I was reluctant to talk with him about this matter. I had little interest in gossip about chefs, such as who they might be sleeping with or whether they do drugs or not. His information though struck at a more important issue, a deception the chef was perpetuating upon the general public, a lie about the sourcing of some of this restaurant's ingredients.
The restaurant has a reputation for serving primarily local foods, from their produce to their meats. The line cook alleged that the restaurant actually served very little meat that was purchased locally. Most of it came from large scale, out of state farms that cost far less than locally purchased meats. It appears that the chef has a close relative who works with one of those large scale meat suppliers and thus is able to acquire his meats more covertly.
This is an explosive allegation and I certainly would not have given it any credence without clear evidence. I met with the line cook and he had a cell phone video showing an incriminating conversation between the chef and his relative. It was not the best of quality, but the voices were clear enough and seemed to support the allegation. He lacked any further evidence and didn't think he could get anything else.
I was considering dropping the matter but decided I would interview the chef, and try to throw in a few questions about rumors concerning his meat sourcing. I arranged an interview through his PR company and met with the chef later one morning at his restaurant. The interview started off well until I started asking questions about his sourcing. My initial questions were rather innocent, without mentioning any rumors, yet the chef's attitude and demeanor changed. He seemed defensive even though there was no reason to be at that time. When I finally asked about the rumors, he ended the interview, leaving quite angrily.
It seemed to me that there was validity to the line cook's allegations. It seemed clear that the chef was trying to hide something. I did some further digging, identifying the chef's relative and his company. I phoned the relative and let me just say that I obtained verification that he delivered meat to the restaurant. With that verification, I contacted the chef again, though this time directly. I indicated I might be publishing this story and wanted to hear his side.
The call was extremely unpleasant, with lots of profanity and threats from the chef. However, the chef realized that he was in a corner, though refusing to admit guilt, and begged that I would not post the story. If I posted my story, it would probably destroy his reputation though he seemed guilty of the allegations. Should I post it or not?
In the end, the chef indicated that he would be leaving the restaurant within the next week, that he would likely be getting a job in another city. I indicated to him that if he quit and move, then I would not post the story. That deadline has passed though and there is no indication that the chef intends to move on. The chef has also not returned my subsequent phone calls or emails. This post is his final chance to do the right thing, to follow through on our agreement.
If nothing changes this week, then next Monday's Rant will identify the chef and restaurant, providing the evidence I possess. I received much support on both Facebook and Twitter for outing the chef if I possessed sufficient evidence of his deception. My outing will not be without repercussion, but I am willing to take on those consequences to expose this fraud. Once I identify the chef and restaurant, the restaurant owner will have the ability to verify this matter on their own. All they will have to do will be to analyze the invoices for the local meat producers and determine there was an insufficient amount to have fed all of the restaurant's patrons.
Chef, step up and do the right thing or it will be my obligation to reveal the truth.
UPDATE:
April Fools!!!
Every year, on April 1, I write an April Fools post, and this year is no different. I have no plans to out any chef, and have not received any info about a chef's deception concerning the source of their meat. With the advent of Social Media, it has become even more difficult to fool anyone because everyone talks about April Fools. Before SM, you could go the entire day without someone mentioning it. Now, you often can't go five minutes before someone mentions it. This post does strike at some very important issues and I appreciate all the thoughtful comments it has engendered. Though it has generated a few hateful comments as well. This is an issue that certainly could arise one day. But this time, it is only an April Fools joke.
Rarely do I have an ethical dilemma as I simply follow my own rules, which have served me well for many years. However, I find myself now entangled in an ethical dilemma which has the power to destroy a person's reputation. I have long been pondering over how to properly handle this matter and have asked others for their opinions as well. I have finally made a decision on a course of action and only hope that what I am doing is right.
Because of my Monday Rants, I was approached by a line cook from a popular, Boston-area restaurant. He wanted to share with me some unsavory information concerning the chef and initially I was reluctant to talk with him about this matter. I had little interest in gossip about chefs, such as who they might be sleeping with or whether they do drugs or not. His information though struck at a more important issue, a deception the chef was perpetuating upon the general public, a lie about the sourcing of some of this restaurant's ingredients.
The restaurant has a reputation for serving primarily local foods, from their produce to their meats. The line cook alleged that the restaurant actually served very little meat that was purchased locally. Most of it came from large scale, out of state farms that cost far less than locally purchased meats. It appears that the chef has a close relative who works with one of those large scale meat suppliers and thus is able to acquire his meats more covertly.
This is an explosive allegation and I certainly would not have given it any credence without clear evidence. I met with the line cook and he had a cell phone video showing an incriminating conversation between the chef and his relative. It was not the best of quality, but the voices were clear enough and seemed to support the allegation. He lacked any further evidence and didn't think he could get anything else.
I was considering dropping the matter but decided I would interview the chef, and try to throw in a few questions about rumors concerning his meat sourcing. I arranged an interview through his PR company and met with the chef later one morning at his restaurant. The interview started off well until I started asking questions about his sourcing. My initial questions were rather innocent, without mentioning any rumors, yet the chef's attitude and demeanor changed. He seemed defensive even though there was no reason to be at that time. When I finally asked about the rumors, he ended the interview, leaving quite angrily.
It seemed to me that there was validity to the line cook's allegations. It seemed clear that the chef was trying to hide something. I did some further digging, identifying the chef's relative and his company. I phoned the relative and let me just say that I obtained verification that he delivered meat to the restaurant. With that verification, I contacted the chef again, though this time directly. I indicated I might be publishing this story and wanted to hear his side.
The call was extremely unpleasant, with lots of profanity and threats from the chef. However, the chef realized that he was in a corner, though refusing to admit guilt, and begged that I would not post the story. If I posted my story, it would probably destroy his reputation though he seemed guilty of the allegations. Should I post it or not?
In the end, the chef indicated that he would be leaving the restaurant within the next week, that he would likely be getting a job in another city. I indicated to him that if he quit and move, then I would not post the story. That deadline has passed though and there is no indication that the chef intends to move on. The chef has also not returned my subsequent phone calls or emails. This post is his final chance to do the right thing, to follow through on our agreement.
If nothing changes this week, then next Monday's Rant will identify the chef and restaurant, providing the evidence I possess. I received much support on both Facebook and Twitter for outing the chef if I possessed sufficient evidence of his deception. My outing will not be without repercussion, but I am willing to take on those consequences to expose this fraud. Once I identify the chef and restaurant, the restaurant owner will have the ability to verify this matter on their own. All they will have to do will be to analyze the invoices for the local meat producers and determine there was an insufficient amount to have fed all of the restaurant's patrons.
Chef, step up and do the right thing or it will be my obligation to reveal the truth.
UPDATE:
April Fools!!!
Every year, on April 1, I write an April Fools post, and this year is no different. I have no plans to out any chef, and have not received any info about a chef's deception concerning the source of their meat. With the advent of Social Media, it has become even more difficult to fool anyone because everyone talks about April Fools. Before SM, you could go the entire day without someone mentioning it. Now, you often can't go five minutes before someone mentions it. This post does strike at some very important issues and I appreciate all the thoughtful comments it has engendered. Though it has generated a few hateful comments as well. This is an issue that certainly could arise one day. But this time, it is only an April Fools joke.
The Fish Head Whisperer Reigns Supreme
I recently competed in the 3rd Annual iPura Tweet & Blogfest at IBSS 2013, the 2013 International Boston Seafood Show. In this contest, local bloggers vied against each other to present the best, most comprehensive and interesting coverage of the seafood show. An impartial third party judged the contest and the top prize was a significant chunk of change, $1000. Yesterday, I learned that I have been selected as the winner and I am quite happy.
This was not the first time I have won. I was the champion of the 1st Annual iPura Tweet & Blogfest and in their 2nd Annual Contest, they added a prize for Best Coverage of Seafood Sustainability (sponsored by Global G.A.P.), which I also won. This year, there was only a single prize for Best Overall Coverage and my efforts lead to success. Kudos to all the Fish Heads who contributed to my win.
Big thanks also go to the good people of iPura, a food safety company, and especially Jason Simas, who runs their blog and social media. iPura has been supportive of Boston bloggers for several years and they understand the value of social media. They have also been extremely supportive of seafood issues and have helped elevate the visibility of the International Boston Seafood Show. The local print media, the newspapers and magazines, provide very little, if any, coverage of IBSS, often little more than a single basic article. Yet local bloggers, due to the iPura contest, have provides plenty of stories about IBSS.
What does it take to win this contest? Based on my experiences, let me offer some suggestions and advice on how you could win the contest, which hopefully will be held again next year. First, the event is held for three days and it would be most beneficial if you attended for all three days. The more time you are there, the more information you can gather. You will be able to attend more seminars and panel discussions, be able to speak with people at more booths, and be able to taste more seafood samples. The show is huge, and you really need all that time to get an excellent sense of everything.
Third, size does matter. As I said, you receive bonuses for the number of posts and tweets you make and that can make the difference in comparing the work of different people. You should be able to write multiple posts about IBSS, ensuring each post adds to your work, and is not just a rehash of another post. One or two posts probably won't be sufficient to touch on all of the diversity and depth available at IBSS. You will need to write numerous posts to address all of the different issues and stories you find at the seafood show. Ten blog posts, each showing diversity and depth, will trump five blog posts which do the same.
Shojo: Tempura Pickles to Chocolate Sesame Balls
I began my meal with a glass of Hakushu 12 Year Old Single Malt, a Japanese whisky, a nice sipping spirit with intriguing fruity elements and a mild smoky backbone. They also carry the Hibiki and Yamazaki Japanese whiskies. Japanese whisky intrigues me, and it is difficult to find much of it in the Boston area.
Overall, our dinner was excellent and impressive, and each dish delivered. Service was professional, courteous and attentive. I believe you get a good value for the price and Shōjō is certainly a welcome addition to Chinatown. Dine there for lunch or dinner, and I bet you too will enjoy their intriguing cuisine.
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.
Subscribe to:
Posts (Atom)