Select Oyster Bar offers Local Support for Chefs Cycle for No Kid Hungry

Join Select Oyster Bar in the Back Bay for a special event from Chef Michael Serpa, supporting Chefs Cycle for No Kid Hungry.

The four-course dinner from Serpa on Feb. 20th brings in a few top chef friends, Tiffani Faison (Sweet Cheeks, Tiger Mama, Fool’s Errand & the upcoming Orfando), Will Gilson (Puritan & Co., Puritan Trading Company, The Herb Lyceum), John daSilva (Chickadee), with Serpa, owner of Select Oyster Bar and Grand Tour, a bistro coming to Newbury Street in the Back Bay later this year.

The crew will pop with Island Creek Oysters kicking off the dinner, followed by a course from each chef. Wines focus on some of the best progressive producers in the country Banshee Wines, Arnot-Roberts, Scribe, Pax & Wind Gap, Fausse Piste, Sandhi and Cruse Wine Co. More will be available by the glass to allow guests to pair each course to their liking.

Menus will be marked with suggested wines for the various courses from each producer. The event is limited to one seating at $125 per guest. It starts at 6:30 p.m. and runs thru 9:00 p.m. A portion of the proceeds benefits Chefs Cycle for No Kid Hungry. The restaurant is located at 50 Gloucester St. in the Back Bay. hosts event for Chefs Cycle for No Kid Hungry

Craigie on Main celebrates 10 years

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Craigie on Main celebrates a decade

CAMBRIDGE, MA – Tony Maws, who first opened Craigie on Main a decade ago, is celebrating with turning his bar into COMB, celebrating the casual side of Craigie with servers in jeans and an exclusive a la carte menu all its own.

The menu will offer “elevated bistro fare” plus snacks and spreads. Among the dishes will be fried onion rings, herbed goat cheese, pork rillettes, a Turkish-spiced stew with Maine mussels and garbanzo beans, and house-made squid ink Mafalde pasta with ham and hedgehog mushroom ragout, all priced from $6-$18.

Additionally, Maws plans Buffalo Sundays, kicking off January 27 from 5:30 to 7 p.m. , priced at $40 and including a beer and unlimited Buffalo bites.

Wine(s) of the Week – 3 Rosés

Rosés used to be thought of as Summer sippers. Today, however, they’ve moved into the year-round scene in a big way. We look at three that we found to be worthy of sipping whether the weather is hot, cold or in-between!

Beaujolais Nouveau Rosé – Georges DuBoeuf 2018
The fruit for this wines comes from some 200 producers, partners, Chief Winemaker Denis Lapalus says, who “give us their baby and we raise it.” This vintage is less acidic than those of earlier years, he points out, calling it “classic and balanced.”
Mulderbosch 2015 Cabernet Sauvignon Rosé
– The grapes for this wine come from “specially farmed vineyards” and the wine is fresh and aromatic with hints of fresh watermelon, strawberries and cherries. It’s 12.5% ABV. The wine receives “cool fermentation with aromatic yeasts” and has fresh fruitiness. It received three starts in Patten’s SA Wines and is the color of sliced watermelon, it’s winemaker says. The final product offers hints of cherries, strawberries and white peach.
Dark Horse 2017 Rosé from California is dry, crisp and bright, a “fruit forward Provence style wine,” the San Modesto,CA winemaker declares. The wine is 13.5 % ABV, available in cans and bottles.

Thinking about holiday meals?

D’Artagnan, established meat purveyor since 1985, offers fresh Japanese Wagui whole tenderloins, rib eyes and striploins, A5 rated and humanely raised. The beef contains no antibiotics, hormones or animal by-products ever, the company stresses. At this time of year, holiday “helpers” such as truffle butter, mushrooms and more. Go to http://www.dartagnan.com.

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Sweet additions for holiday meals

BOSTON – The holiday season is the time for enjoying sweet endings to meals and we recently discovered a number of dessert goodies made by Frankie Boyer, a talk show host for BizTalk Radio who, in her role there, seeks to “empower listeners to live healthy, vibrant lives.”
Boyer, who won The Excellence in Health Journalism recently, makes delicious “goodies” including gluten and sugar-free truffles, Whoppi Pies with mascarpone whipped cream, toffees with sugar but no gluten, cakes with no gluten or refined sugar that are “nutrient dense,” and various types of cookies as well as other gluten and sugar free dessert items.
Each item, she notes, may be made with CBD and Cannabis as well. Check out http://www.frankieboyer.com.

Wine of the Week – Excelsior Chardonnay 2017


This Chardonnay from the De Wets of Excelsior in Ashton, South Africa makes a great, reasonably priced wine for restaurants and consumers alike. Chardonnay grapes were first planted in South Africa in the 1920s but the De Wets have a winemaking tradition that dates back to 1697! The soils of the Robertson area were once used for raising championship thoroughbred horses, Excelsior points out. Today, they’re used for making fine wines.
This reasonably priced ( $6/99-$8.99 retail) offers value to restaurants and customers alike.

Lime slopes near the river and the alluvial soils of the river area proved useful for growing grapes. Robertson is a warm, dry growing region specializing today in white wines. Three Chardonnay blends come together to yield flavors of green apple, pineapple and citrus. The creamy grapes are fermented in stainless steel tanks and aged for nine months. The result is a wine with smoothness, elegance and acidity. Check the wine out from http://www.capeclassics.com.