Seven Pop-Up Dinners (and Other Culinary Events)
Upscale boneless buffalo wings, a 'make your own' shandy stand, and foraged foods from an illustrious wild weed purveyor top the list.
An Artisanal Affair at West Bridge¬†
West Bridge Restaurant chef Matthew Gaudet is joining The FareTrade for a one-night pop-up¬†dinner dedicated to showcasing some of the country’s most progressive artisanal producers. The family-style meal will spotlight products like Gindo’s Spice Of Life and The Gracious Gourmet in¬†dishes that play upon Gaudet’s¬†dedication to flavors synonymous with New England. The multi-course menu will feature a cornmeal crusted sea bass with cauliflower steak, grilled quail with a rosemary-apple compote, and several others dishes showcasing West Bridge’s dedication to the Slow Food movement.
$120 with subscription to TheFareTrade or $65 without, June 11, 6:30 p.m., 1 Kendall Square, Cambridge; 617-946-0221 or westbridgerestaurant.com.
Talking Taste at the ICA
The ICA has brought back “Talking Taste,” their annual summer¬†celebration of the culinary arts. For its sixth season, the ICA is bringing is great local talent like Ribelle’s Tim Maslow (June 13), Backbar’s Sam Treadway, (June 20) and Row 34’s Jeremy Sewall (June 27) to give cooking and bartending demonstrations.¬†Held on the grandstand, weather permitting, or in the Barbara Lee Family Foundation Theater, the three guests will also hold an audience Q&A where they’ll share expert tips and trade secrets.
¬†$15 for students and non-members or $10 for members, June 13, 20, and 27 at 6:30 p.m., 100 Northern Avenue, Boston;¬†617-478-3100 or icaboston.org.
Forage Flavored Cookbook Signing with Tama Matsuoka Wong¬†
Forager Tama Matsuoka Wong‚ÄĒwho¬†supplies local wild foods to high-profile restaurants like¬†Daniel, Gramercy Tavern, Acme, and Marc Forgione‚ÄĒwill be signing copies¬†her new cookbook, Foraged Flavor, at the South End’s Farm and Fable. Wong will discuss the finer points of foraging and sustainability, as well as how she went¬†from being a corporate lawyer to a wild weed purveyor to some of the world’s best chefs. Wine will be available¬†and Josh Lewin from Bread and Salt Hospitality will be¬†serving appetizers and small plates inspired by Wong’s book.
$40 with a book or $25 per person without, June 14,¬†6-8 p.m., 251 Shawmut Ave., Boston; eventbrite.com.
M.C. Spiedo Supper Club
James Beard Award-winning chefs Mark Gaier and Clark Frasier have¬†launched a Sunday¬†Supper Club¬†at M.C. Spiedo, their Italian rotisserie located in the Waterfront Hotel. The¬†family-style dinner series, inspired by the supper club¬†fare¬†popular during the Italian Renaissance, features spit-roasted specialties like suckling pig porchetta on June 15 and salt-crusted halibut on June 22. Each three-course meal comes with wine pairings, seasonal shared plates, and a dessert.
$65, June 15 and 22, 606 Congress St., Boston; 617-476-5606 or mcspiedoboston.com.
Super Burger Bros. Level 3
Boston Burger Blog author Richard Chudy and former JM Curley chef Sam Monsour continue their Super Burger Bros. pop-up at Commonwealth in Cambridge. Burger lovers can look forward to Monsour’s¬†Mason Dixon Mix-Up, with johnny cake fried oysters, slaw, crispy leeks, and a mignonette ketchup. Chudy will make a chicken fried pork B.L.T., with sous vide pork belly, smoked tomatoes, grilled romaine, and vidalia jam. Both sandwiches are a preview of the duo‚Äôs anticipated burger cookbook, due for release¬†in April 2015.
June 17, 9 p.m., 11 Broad Canal Way, Cambridge; info: 617-945-7030 or commonwealthcambridge.com.
The Future of Junk Food Part 3: Chain Restaurants
Pop-up kings Mark O’Leary¬†and¬†Samuel Monsour head to the¬†East Boston Shipyard for the¬†third installment of their¬†Future of Junk Food series. This time around, the duo will explore upscale chain restaurant fare such as spinach¬†artichoke dip with lamb neck, cow’s milk Willoughby, and an herb-studded gremolata, and buffalo wings made from duck confit. Each of the five courses will feature a cheese from the Cellars of Jasper Hill and local beer pairings from Harpoon, Slumbrew, The Alchemist, and others. Guests are invited to join the chefs prior to dinner for a¬†Narragansett social hour featuring shandies and cornhole.
$85 per person, June 24, 6-10 p.m., 256 Marginal St., Boston; eventbrite.com.
Drink Craft Beer Summerfest
Drink Craft Beers’s Summerfest returns on July 18 and 19, with 25 New England cider makers and brewmasters pouring over 80 beers. Participating breweries will include Allagash, Foundation Brewing, Abandoned Building Brewery, and several others. Like years prior, there will be a focus on saisons, farmhouse ales, and sessionable summer brews, but this year’s Summerfest¬†will also include a¬†“build your own shandy” stand hosted by B. Good, providing real, house-made lemonade, to mix with any beer at the festival.
$50 per person, July 18 from 6 -9:30 p.m. and July 19, 1-4:30 p.m. or 6-9:30 p.m., 200 Stuart St., Boston; drinkcraftbeer.com.
Source URL: http://www.bostonmagazine.com/restaurants/blog/2014/06/05/seven-pop-dinners-culinary-events/