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1) Chef Josh Turka of The Salty Pig and Chef Dante de Magistris of Dante will go head-to-head in Share Our Strength’s Neighborhood Food Fight. The upcoming round pits hot-spots The Salty Pig and Dante against each other on Tuesday, May 17, from 6pm-8pm, at Capo in South Boston. The delicious evening will benefit Share Our Strength’s No Kid Hungry campaign, which aims to eradicate childhood hunger across the nation.
No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.
Tickets are available for a discounted, spring-fling price of $20 per person, which includes the food created by both talented chefs along with two complimentary drinks.
Tickets can be purchased at: http://ce.strength.org/events/boston-food-fights
2) On Monday, May 23, at 6:30pm, Legal Harborside will host a four-plus-course wine dinner with Paul Michael, owner of Peter Michael Winery. Located on the western face of Mount St. Helena in Knights Valley, this illustrious winery draws inspiration from the legendary wineries of Burgundy and Bordeaux. Since 1983, the family owned winery has consistently created terroir-driven wines that stand the test of time.
The menu will be presented as follows:
HORS D’OEUVRES
Jonah Crab Tartine
Uni Crudo
“Lobster Roll”
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
FIRST COURSE
Pan-Seared Dry-Aged Scallop (lightly smoked pumpkin seeds, golden squash crème caramel, herbal yuzu “tea”)
Peter Michael “L’Après-Midi” Sauvignon Blanc, Knights Valley, 2014
SECOND COURSE
Roasted Sablefish (harissa-scented lemon crumble, baby fennel, peach gel, foie gras hollandaise)
Peter Michael “Belle Côte” Chardonnay, Knights Valley, 2013
THIRD COURSE
Turmeric-Glazed Poached Salmon (bouquetière of baby spring vegetables, black trumpet mushrooms, soft herbs, smoked salmon consommé)
Peter Michael “Le Caprice” Pinot Noir, Sonoma Coast, 2013
CHEESE COURSE
Saint-Nectaire
Cremeux de Bourgogne
Comté Fort Saint-Antoine
With fresh stone fruit preserves, duck fat-fried marcona almonds, toasted baguette “wafer”
Peter Michael “Au Paradis” Cabernet Sauvignon, Oakville, 2012
COST: $175 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9470
3) Celebrating its eighth anniversary, Scampo is debuting a specialty cocktail menu with their greatest hits since opening in 2008. The special supplementary cocktail menu – titled “Rock Stars: Cheers to Eight Years” – will be available through June and features Scampo’s bestselling cocktail from each year since it has been open.
The throwback craft cocktails will be shaken up as follows:
2008: Fresca with rosemary-infused grapefruit vodka and elderflower
2009: Cranberry Spritz with Angel’s Envy, cranberry juice, fresh orange juice, Aperol and a splash of prosecco
2010: Scampo Margarita with tequila, blood orange, agave and lime
2011: Pop Tart with Leblon Cachaça, Framboise, muddle strawberries, lime and brown sugar
2012: Scampo Bellini with rosé champagne and fresh peach
2013: Scampo Lemonade with vodka, fresh raspberries and fresh squeezed lemonade
2014: The Bee’s Knees with chrysanthemum infused gin, honey and lemon
2015: Spicy Tangerine with tequila, tangerines, agave and lime
Standing in for 2016 is a recipe from Lydia Shire’s vault, created in 1980: Lydia’s Mai Tai with light and dark rums, fresh lime juice, pineapple juice and orgeat syrup.
COST: $14 per cocktail
4) This Mother’s Day, Waltham’s Italian newcomer, Osteria Posto, will be offering a special brunch menu from 11:30 a.m. to 2:15 p.m. and their regular dinner menu from 3:00 p.m. to 6:00 p.m.
The special brunch menu is as follows:
Appetizers include:
- Oysters with cocktail sauce, horseradish, and lemon ($18/$36)
- Caramelized Banana Bruschetta with Nutella and sea salt ($9)
- Fennel-Cured Salmon with dill cream, pickled onions, and toasted everything bagel chips ($13)
- Shrimp Cocktail with poached shrimp, cocktail sauce, and lemon ($17)
- Burrata with roasted tomatoes, strawberries, and balsamic ($14)
- Hush Puppies with pancetta, lobster, fontina, and harissa aioli ($9)
- Mezze Platter with hummus, roasted eggplant, marinated pepper, feta, pickled cucumbers, tzatziki, and spiced Turkish walnuts ($18)
Entrees include:
- French Toast with maple and fig scirropo, marscapone crema ($15)
- Lobster Benedict with asparagus and hollandaise ($22)
- Brisket Hash with potatoes, sunny-side up eggs, and garlic aioli ($24)
- Steak and Eggs with a 6 oz. filet, poached egg, hollandaise, asparagus, and hashed potatoes ($24)
- Spring Frittata with asparagus, mushrooms, peas, favas, goat cheese, and basil ($16)
- Quiche with spinach, pancetta, mozzeralla, and oregano ($16)
- Frittata with crab meat, tarragon, and parmesan ($16)
- Baked Eggs with ciabatta, spicy tomato, fingerling potatoes, and kale ($15)
For Reservations, please call 781-622-1500
5) BISq, located in Inman Square, will be serving up special menu items for brunch this Sunday for Mother's Day from 11 a.m. to 2:30 p.m.
Main dishes include:
- Louisiana-Boiled Shrimp and Crawdads with marinated hearts of palm, creole remoulade, frisee ($12)
- Chef’s Breakfast with tonno di maile, lentil salad, hard-boiled egg, sweet plantains, baguette ($10)
- Greek Yogurt Parfait with purple corn, mango, strawberry, sunflower seed granola ($6)
- N’awlins Eggs Benedict with shrimp toast, poached eggs, creole Hollandaise, sexy scallions ($14)
- Breakfast Pizza with roasted garlic schmoo, ricotta salata, spaghetti squash, baked egg, tomato preserve ($16)
- French Toast Bread Pudding with poached rhubarb, vanilla salt, anise whipped cream ($12)
- Soft-Shell Crab Pecan with melted leeks, roasted sweet potato, candy cap mushrooms ($18)
Sides include:
- Breakfast Sausage ($6)
- Cheesy Grits ($5)
- Biscuits and Gravy ($7)
For Reservations, please call 617-714-3693
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