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Food News Restaurants

Santa Claus Is Coming To Harvard Square – Beat Brasserie Hosts Fifth Annual Santa Brunch with Live Holiday Music

WHAT:                 It’s the most wonderful time of the year! On Saturday, December 9th, 2017 Rudolph will guide Santa’s sleigh to Beat Brasserie in Harvard Square for its fifth annual Santa Brunch from 10:00AM to 3:00PM.Guests can enjoy a delicious seasonal menu, live holiday music, and photo opportunities with jolly Kris Kringle himself.

The Beat’s acclaimed kitchen will serve a delicious selection of brunch fare from Executive Chef James Lyons, with dishes that include Pumpkin Coffee Cake with honey butter ($7.50), Hummus with Roasted Lamb or Vegetarian($16/$11.5), Eggs Shakshuka with baked eggs, eggplant, spicy tomato sauce ($14) add chorizo (+$3) or fresh baked pita (+$2), Prime Natural Beef Hamburger with balsamic onions, special sauce, and French fries ($17) with the option to add cheddar, gorgonzola, pimento cheddar, or bacon for ($5 ea.), Breakfast Pizza brick oven pizza with hot sausage, bacon, red bell peppers, potato and egg ($16), and for the kids, enjoy dishes like Kiddie Scrambled Eggs & Frites ($8.5), Grilled Cheese, Chicken Dinos, or Cheese & Tomato Pizza.

While the little ones are frolicking with Santa, parents can sneak in one of Beat’s “pick-me-ups” such as the Bloody Mary ($11.50), Mimosa with Domaine Chandon Brut and OJ ($12), and Honey Crisp with Domaine Chandon Brut, apple brandy, apple cider, and burlesque bitters ($13.50).

This is an event for all ages and is sure to get you on the nice list! Santa will be available for pictures from 10:30AM to 2:30PM, however cameras will not be provided. Reservations are highly recommended and can be made by calling 617-499-0001. Regular brunch pricing and specials offered. No cover charge.

WHERE:               Beat Brasserie, 13 Brattle Street, Cambridge, MA

 

WHEN:                 Saturday, December 9th, 2017 from 10:00AM – 3:00PM

 

RSVP:                   Online at www.beatbrasserie.com or by calling Beat at 617-499-0001

About Beat Brasserie:

Beat Brasserie is an American brasserie and bar located in the heart of Harvard Square in Cambridge, MA. Inspired by the hippie and beat movements of the mid-twentieth century, The Beat caters to all walks of life. Their mission is to satisfy the local community as well as vagabonds passing through. With an always fresh, seasonal, and wholesome menu, enjoyable for carnivores and vegetarians alike, Beat’s dishes draw influence and flavors from around the world. The bar celebrates American spirits and American artisanal wines crafted by small batch winemakers with heart and soul. To heighten the senses further, Beat features daily live music by cutting edge musicians in jazz, blues and world music, bringing eclectic artistry to their stage in Cambridge.  For more information visit www.beatbrasserie.com.

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Categories
Holidays Restaurants

Red’s Restaurant and Lounge Celebrates St. Patty’s Day with a Menu Homage to Coach Red Auerbach

958f2c0bac2c05300c574553ba4a3947Former Celtic’s coash Red Auerbach already serves as the namesake for Red’s Restaurant and Lounge located at the Sea Crest Beach Hotel and now the eatery is honoring him even more.

This St. Patrick’s Day, Red’s Restaurant and Lounge will have a specialty menu with an Irish theme that is accompanied by the live entertainment of The Familiars of Cape Cod.

Led by Executive Chef Daniel Kenney, the restaurant will offer its patrons a slight American-Cape touch to the Irish cuisine that includes A Tasting of Ireland’s Best Cheeses Served with Clover Honey and Toast, All-Day-Cooked Corned Beef, Tender Cabbage, Local Roots, and Guinness Broth, and Bailey’s Irish Cream Crème Brule with Toasted Almond Macaroon.

With an a la carte menu that represents Red Auerbach and his local pride, the restaurant will put on this special St. Patrick’s Day menu March 15, 16, and 17th.

Categories
Alcoholic Drinks/Cocktails Restaurants

MET Restaurant Group Bringing a “Crafty Mary” Bloody Mary Bar to All of Its New England Locations

If you love a good Bloody Mary, the MET Restaurant Group is launching a menu for you. This November, all five of their New England locations will have a “Crafty Mary Menu” with more than 13,000 combinations of this favorite cocktail. Sunday brunch has never looked or tasted so good.

The Metropolitan Club in Chestnut Hill, Massachusetts, The MET Bar & Grill in Dedham and Natick, Massachusetts, the MET on Main in Nantucket, Massachusetts, and Met Back Bay on Newbury Street in Boston will offer the menu at Sunday brunch. The Met Back Bay will also have the menu available on Saturdays.

Restaurant patrons get to choose their liquor from a list of spirits that includes everything from Ketel One to Don Julio. Once the liquor is chosen, guests have the option to pick from an unlimited combination of “fixins & garnishes” that include olives, lime, or even a Salami and Cheese Skewer. To top it all off, guests can choose traditional sea salt or the soon-to-be favorite bacon salt. A wide selection of hot sauces like Sriracha, wasabi, and Worcestershire give guests the option for as little or as much kick as they want.

Take your brunch experience to new levels with this Crafty Menu that is the perfect accompaniment to your weekend meals.

bloody-mary-cocktail-recipe-3

CRAFTY MARY MENU

 

SPIRITS (Choose One)

Belvedere $13

Belvedere Bloody $13

Ketel One $13

Ketel Citron $13

Tanqueray $12

Hendricks $12

Don Julio Silver $14

Don Julio Reposado $15

Don Julio Anjeo $16

Bulleit Bourbon $14

 

FIXINS & GARNISHES

Celery

Lime

Lemon

Olives

Cocktail Onions

Cured Garlic Cloves $1

Pepperocini $1

Cornichons $1

Cherry Tomatoes $1

Hickory Smoked Bacon Strip $1

Tomolives $1

Caperberries $1

1/2 Sour Pickle $2

Clams $2.5

Cheddar Block $3

Salami & Cheese Skewer $3

Oyster $3

Mini Cheese Burger $5

Shrimp $5

Lobster $8

 

RIMS

Sea Salt & Pepper

Old Bay

Bacon Salt

 

MIXERS

Met Bloody Mary Mix

Met Clamato

 

HEAT & TANG

Green or Red Tabasco

Worcestershire

MET Sauce

Horseradish

Sriracha

Wasabi

Categories
Food News Restaurants

McDonald’s and Heinz Ketchup to Part Ways

ketchup

Bert and Ernie. Peanut Butter and Jelly. Heinz Ketchup and McDonald’s French fries. One of the world’s most famous pairings is facing the end of its relationship as McDonald’s moves toward other ketchup brands to complement its world-famous fries.

Bernardo Hees, the former Burger King Worldwide CEO is stepping in to run H.J. Heinz Co., which is the main reason for the McDonalds/Heinz breakup. The restaurant powerhouse does not want to associate with a brand that is so closely related to one of its top competitors.

A spokesperson from McDonald’s told The Wall Street Journal “we value the relationship we’ve maintained with Heinz for more than 40 years…we have spoken to Heinz and plan to work together to ensure a smooth and orderly transition of the McDonald’s restaurant business, and are confident that there will be no impact to our business, our customers and our great tasting food at McDonald’s.”

Although McDonald’s is the world’s leading restaurant, only a small portion of their stores across America — those located in Minneapolis and Pittsburgh– even use Heinz ketchup. There are more international stores included this brand with their signature fries, however, which might cause some problems for the ketchup mogul.

The Heinz Company refuses to comment on the situation and insists that they do not talk about relationships with customers on a public level. Back in 2006 they worked hard to entice McDonald’s to bring their business back to Heinz after a tomato shortage encouraged the food chain to search for redder pastures back in the 1970’s.

The international impact of McDonald’s decision to take their business elsewhere could prove to be one of the biggest challenges Heinz’ new CEO Hees. Luckily, he has had experience with big changes in companies. During his three years with Burger King, he helped transform the burger maker from a struggling company into a viable threat to McDonald’s and its signature tastes. Even though he has transitioned to the condiment-industry, he still has his work cut out for him with McDonald’s.

With 34,000 stores around the world, it will be interesting to see how McDonald’s finds a ketchup brand that works as well with its French fries as Heinz has for the last forty years. mcdonalds_fries

Categories
Food News Restaurants

Celebrity Chef Sightings at the BCAE

This fall the Boston Center for Adult Education (BCAE) is once again hosting its Celebrity Chef Cooking Series where locals will have the opportunity to learn from six of Boston’s top chefs.

Chris Frothingham of Vine Brook Tavern will kick off the chef series on Monday, Sep. 23 with “A Taste of the Tavern,” focusing on innovative American cuisine. The following Monday (Sep. 30) Karen Akunowicz of Myers & Chang will lead the BCAE’s “Behind the Line,” one of the organization’s most popular classes where students actually work together  in a “restaurant-like” atmosphere where they’ll serve a small group of diners their dishes. The following week Bronwyn and T.W. Food’s Tim Wiechmann’s will lead an innovative class, “Bavarian Bites,” on Tuesday Oct. 1.

The chefs of Centerville Pie Co. will conduct a Festive Fall Pies session on Monday Oct. 7th , where you can learn how to put your apple picking to good use. Gabe Cheung of The Paramount spices things up with “Havana Night” on Tuesday, Oct. 15, and Greg Jordan of Mare Oyster bar collaborates with Notch Brewing for “Brew and Chew,” a class full of food and beer pairing, on Monday Oct. 28. Hungry yet?

Not only do students get to rub elbows with some of the most celebrated chefs in the area, but they’ll have fun doing it. Each of the classes is held in the BCAE’s state-of-the-a-art kitchens and gives students a rare chance to re-create some of their own favorite dishes.  If you live in New England and consider cooking a hobby and interest, look no further. The options at BCAE are endless. For more information on the BCAE’s Celebrity Chef Cooking Series visit www.bcae.org or call 617-267-4430.

Categories
Blog Food News Restaurants Reviews

Evviva Cucina

Evviva Cucina, a recently opened restaurant, offers a new dining experience and serves fresh renditions of Italian favorites.

The restaurant opened on March 18 in Westford, Mass. Found in Cornerstone Square, Evviva Cucina plays hosts to a range of Italian favorites ranging from pastas to pizzas to salads and more.

ecexterior

“We’re excited for all that Evviva Cucina is going to be,” Partner and General Manager Nick Harron said. “We’ve researched this concept, our ingredients and we truly set out to make the best pizza out there”

The focus of this restaurant is not only cooking authentic dishes but it also serves beer, wines, and cocktails.

Technology plays a huge role in Evviva Cucina’s success. The waiters are equipped with electronic ordering devices, music is played through a high-quality system and 80” television sets are found throughout the restaurant. Customers can also order takeout through an online ordering system.

Evviva Cucinaa appeals to all types of customers. It offers a lively atmosphere for a sit-down meal but also appeals to those who wish to eat from home. Additionally, the restaurant offers a “grab and go” section for diners on the move.

For more information, you can visit their website at www.evvivacucina.com

 

 

Categories
Blog Restaurants

Beacon Hill Hotel & Bistro’s Monday night wine and culinary series returns

This autumn, guests are invited to take a culinary wine tour around the world with the return of Beacon Hill Hotel & Bistro’s Wine & Dine Mondays series. Designed to both educate and entertain, the series is aimed at oenophiles of all levels. “Wine & Dine Mondays is about wonderful wines, creative food and good friends,” says Cecilia Rait, proprietress and wine director of Beacon Hill Hotel & Bistro. Diners are invited to visit various wine regions without leaving the comfort of their seats, as Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides, moving from region to region explaining the history, curiosities and nuances of each selection. Each of the five events will be held on select Mondays during the fall, beginning on October 15th, 2012 and ending on December 3rd, 2012.   Each four-course dinner showcases four wines as well the culinary artistry of Beacon Hill Hotel & Bistro’s Executive Chef Josh Lewin, whose dishes are designed to complement each featured wine. This intimate adventure is set in communal seating to encourage conversation, laughter and fun. For $60.00 per person (tax and gratuity not included), guests are treated to four wines, a full four-course dinner and Cecilia’s and Tracy’s good cheer, humor and expertise. Reservations are encouraged as most nights sell out well in advance.

Wine and Food – How to pair like an expert 

October 15th, 2012 7:00PM

In life luck plays a large role in what we do, who we meet and who we grow old with and that is fine. But don’t leave it to luck for something important like pairing food and wine. During this educational dinner, we will discuss simple ways to make successful pairings to enhance the food, the wine and hence, the entire experience. The perfect marriage is easier when you’re in control!

 

Ciao from Northern Italy

October 29th, 2012 7:00PM

Most of Italy’s high quality wines come from the northern part of the country. During the course of the evening wines will be sampled from the Piedmont, Veneto and Alto Adige.

Gerard Bertrand – Wines from Languedoc/Roussillon

November 5th, 2012 7:00PM

Gerard Bertrand is one of the leading winemakers from Southern France and a former member of the French national rugby team. As November arrives and shadows lengthen, this is the perfect time to taste these earthy wines from where the sun always shines!

 

Rioja Wines from Northern Spain

November 19th, 2012 7:00PM

Rioja, in northern Spain, is one of the classic wine regions of Spain and the world. Rioja continues to evolve producing Tempranillo-based wines that others can only try to replicate.

Holidays and Wine – The New Sparklers and the Old Stand-bys

December 3rd, 2012 7:00PM

Wine and the holidays are a pair that will never separate. As the holiday season approaches, we will show you that the key to a great wine has nothing to do with its price.

 

 

Categories
Food News Restaurants

French Food Tips from Brasserie JO Executive Chef Nicholas Calias

“Forget about dieting,” advises Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating. Take a page from the French way of cooking and you can trade diet books for a naturally healthy lifestyle. Here are some tips (with inspiration from The French Women Don’t Get Fat, The Secret of Eating for Pleasure):

1.       Use the best natural, local ingredients:

Allendale Farms, Costa Produce, Domestic Lamb, Grass Fed Beef’

2.       Focus on quality rather than quantity, enjoying one portion of a great dish rather than doubling up on processed foods

Recommended dish: French Lemon Chicken, Couscous, Crispy Almond Wrapped Asparagus (Recipe below)

3.       Eat consciously and slowly, savoring each mouthful

“Turn off the television and phone, and focus on the meal in front of you and your dining partner(s).”

4.       Allow yourself a glass of wine – especially red, which is known for the benefits of the antioxidant reservatrol

Chef’s recommendation: Trimbach Riesling-Alsacian White

5.       Enjoy dessert in small quantity, eating it slowly and enjoying it more

Whole Wheat Crepes, Flambé Strawberries, Yogurt, Toasted Pine Nuts

6.       Eat real cheese and fresh bread, avoiding processed, and it will prevent later snacking (if at a meal) or enjoy it as a healthier alternative to junk food snacks

Cheese Fondue, Crisp,  Fresh, Local Vegetables, Apples, Baguette

7.       Drink plenty of water

“This will aid digestion, speed your metabolism, and promote weight loss,” says Chef Nick.

8.       Forgive your lapses

“Indulge if you must and then return to your healthy way of eating,” Chef Nick allows.

Don’t miss Chef Nick’s recipe for French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus!