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 July 23, at 6:30pm, Legal Harborside will team up with Michelle DeFeo, Executive Vice President of Laurent-Perrier, for an exclusive four-plus-course champagne dinner. Founded in 1812, the French estate has over two centuries of experience in the industry. With such expansive and rich lands, Laurent-Perrier had the essential foundations required to produce superior champagnes which lead to create a full-fledged estate. The picturesque village of Tours-sur-Marne is ideally situated at the crossroads of the three successful wine growing areas: the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. Laurent-Perrier is continuously hailed for their combination of traditional and new approaches as well as their ability to capture their distinct personality. Time and time again, their selections of champagne are celebrated for their historic style and consistency.
The menu will be presented as follows:
HORS D’OEUVRES
Bruléed Figs, Serrano Jamón
Kusshi Oyster, Agave Yuzu Sorbet
Lobster Beignet, Louis Sauce
Deviled Egg, Salmon Mousse, Salmon Roe
Laurent-Perrier Ultra Brut, NV
FIRST COURSE
Seared Diver Scallop (Edamame Succotash, Miso Corn Velouté)
Laurent-Perrier Brut, NV
Laurent-Perrier Brut, 2004
SECOND COURSE
Grilled Tuna (Pickled Cherries, Watermelon, Heirloom Tomato)
Laurent-Perrier Cuvée Rosé Brut, NV
THIRD COURSE
Vanilla & Star Anise Poached Halibut (Braised Bok Choy, Verjus-Lemongrass Emulsion)
Laurent-Perrier Grand Siècle, NV
DESSERT COURSE
Nectarine Clafoutis (Honey Chantilly)
Laurent-Perrier Demi-Sec, NV
COST: $145 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
2) The Painted Burro is honoring one of America’s greats (and arguably one of its thirstiest) – Ernest Hemingway. Using locally distilled Privateer Rum as a base, the bar staff is shaking up a menu of signature daiquiris – one featured each night of the week – inspired by Hemingway’s works and travels. The creative combos of Privateer Rum, citrus and sugar all lead up to the ultimate National Daiquiri Day bash on Saturday, July 19 from 3pm-5pm, where guests will enjoy passed apps and daiquiri education free of charge including lessons on how to craft the perfect daiquiri and take-home recipe cards.
The “Summer Daiquiri Days” menu includes:
--Privateer Silver, Lime Juice, Pink Peppercorn Syrup, Peach Purée, Firewater, Peach Bitters, Splash of Rose Water
--Privateer Silver, Pineapple Simple, Luxardo Maraschino, Lime
--Privateer Silver Infused with Earl Grey, Sugar, Peach Purée
3) On Tuesday, July 15, from 8pm-12am, Beat Hôtel will transport diners to South America during “Cool Peru,” an evening featuring traditional Peruvian menu items and music from international superstar Damaris Mallma Porras.
Guests can begin their Peruvian experience with a dinner featuring the culinary style of Executive Chef Ignacio Lopez. In addition to the regular menu, Chef Lopez will be serving up several authentic Peruvian-flavored dishes. Guests can choose from a wide selection of appetizers including yellowtail ceviche, with lime, aji and sweet corn and Peruvian seafood stew with local shellfish, ginger and cilantro. Popular entrées reflecting the national heritage of the region include Peruvian roasted chicken, with papas Peruanas and chimichurri and stuffed spicy peppers, with seasonal squash, corn, tofu, and spicy cheese sauce, while the bar will be shaking up Pisco Sours.
The celebration wouldn’t be complete without live music. Guests can expect a special performance by internationally-known Peruvian folk singer, Damaris Mallma Porras from 8:00PM-12:00AM. Damaris is a renowned representative of contemporary Andean music, which is a mix of the traditional Indian language Quechua and modern pop music. She has received several industry honors, including the “Gaviota de Plata” (Silver Gull) for her song “Tusuykusun” during the 49th edition of the Viña del Mar International Song Festival.
For reservations, call 617-499-0001.
4) Prezza is welcoming summer by revamping their menu to include seasonal returns and newcomers. Chef & Owner Anthony Caturano now is dishing out the tastes of summer in New England laced with classic Italian home cooking that emanate fresh and full-bodied flavors. Chef Caturano also is debuting a new dish that is fresh-caught from his frequent fishing expeditions in the Atlantic.
For appetizers, Chef Caturano has added options such as Soft Shell Crab (fennel, orange segments, cucumber, lemon aioli - $16), a Salumi Plate (lomo, coppa, sopressata, speck, roasted peppers, truffle pecorino, pickled mushrooms - $18) and Burrata (English peas, fava beans, pea tendrils, cherry tomatoes, mint - $16). Handmade pastas that will make an encore performance this summer include the Potato Gnocchi (lobster, amaro cream, fava beans, tarragon, pancetta, crushed hazelnuts - $18/$36), Pea Ravioli (English peas, Jones ham, mint, mascarpone, parmigiano cheese - $17/$34) and Corn Raviolini (pancetta, corn, rock shrimp, white wine, garlic, butter, parmigiano cheese - $18/$36).
From the oven, Chef Caturano now will dish out Mahi Mahi (fennel puree, grilled radicchio, corn - $28) and Cod Oreganata (rock shrimp, white wine, pea tendrils, fava beans, English peas - $28). Chef Caturano, an avid fisher with his commercial bass license, also will be bringing his fresh-caught Roasted Wild Striped Bass (white beans, guanciale, braised cherry tomatoes - $32) to the menu straight from the seas.
As one of the few North End restaurants to create and execute their own desserts, Prezza has added Zeppoles (honey, salted walnuts - $12) and Strawberry & Rhubarb Cobbler (vanilla bean ice cream - $12) to their list of nine desserts.
For reservations, please call 617-227-1577.
5) The staff at Kenmore Square cocktail lounge The Hawthorne is calling class into session to help guests of all levels learn everything from the fundamentals of mixing the perfect cocktail to mastering large-batch drinks with a three-day series covering mixology necessities. The interactive classes include:
Day 1: The Basic Formulas
Many of the original classic cocktails use simple ratios – a Sour is a 2:1:1, a Manhattan 2:1 and a Negroni is equal parts. Mixing alongside Jackson Cannon, The Hawthorne’s Co-Owner and Bar Director, guests will get a hands-on experience in making basic cocktails such as a Gimlet, a Bee’s Knees and a Vieux Carre.
Day 2: Variations on a Theme
Maybe guests already have the basics down and it’s time to take their drink making to the next level. In this class, attendees will learn to assess their home bars and easily alter the three basic formulas for a variety of delicious and time-honored variations. Guests will leave understanding how to evaluate a home bar and design a cocktail menu from the ingredients around them.
Day 3: Drinks for a Crowd
Now it’s time to learn how to make a drink for a crowd. Here The Hawthorne’s experts will go over the difficulties in scaling up, best practices for batching a large cocktail and a few great tips for a killer punch. Come ready to get your hands wet creating Chatham Artillery Punch and a batched Daiquiri.
WHEN: Tuesday, July 15 – Thursday, July 17, 6pm-7:30pm
TICKETS: $30/person for one class or $75/person for all three; includes a hands on learning experience and cocktail tasting with light snacks.
To buy tickets, visit: http://www.eventbrite.com/e/raise-the-bar-foundations-and-formulas-for-better-drink-making-tickets-12083966469?aff=PR INFO: For more information, call 617-532-9150.
6) On July 22, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with Beckmen Estate Vineyards. Founded in 1994, this family-operated estate located in Santa Barbara County is one of the highest regarded vineyards in California that produces world-class wines. Beckmen Vineyards produces a full line of exceptional estate-grown Rhone varietals including Syrah, Grenache, Grenache Blanc, Grenache Rose, Marsanne, and the Cuvee Le Bec blend. Today, that quality is still reflected in its wines by the adoption of biodynamic farming practices which ultimately captures the unique flavors of the region.
Legal Sea Foods will team up with Winemaker, Steve Beckman, to host a four-plus-course dinner. The menu will be presented as follows:
HORS D’OEUVRES
Salmon Tartare, Tangerine Aioli, Toasted Brioche
Blackened Tuna Cucumber Cup, Dill Crème Fraîche
Prosciutto, Pepper, Stuffed Crimini Mushroom
Beckmen Estate “Purisima Mountain Vineyard” Grenache Rosé, Santa Ynez Valley, 2013
FIRST COURSE
Cherrywood Smoked Mahi Mahi (Fiddlehead Ferns, Caramelized Mushroom Salad, Roasted Garlic Vinaigrette)
Beckmen Estate “Cuvee Le Bec,” Santa Ynez Valley, 2011
SECOND COURSE
Pan Roasted Wild King Salmon (Golden Beets, Watercress, Arugula Salad, Strawberry Vinaigrette)
Beckmen Estate “Purisima Mountain Vineyard” Grenache, Santa Ynez Valley, 2013
THIRD COURSE
Hickory Wood Grilled Veal Chop (Demi-Glace, Morel Mushroom Risotto, Herb Butter Sauce)
Beckmen Syrah, Santa Ynez Valley, 2011
Beckmen Estate “Purisima Mountain Vineyard” Syrah, Santa Ynez Valley, 2011
DESSERT COURSE
Peach Cobbler (Honey Oatmeal Crumbs, Ricotta Ice Cream)
Beckmen Estate Late Harvest Roussanne, Santa Ynez Valley, 2009
COST: $75 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397