What's the Dish?
We know you already know about the Boston Beer Summit and the Wine Riot!, as well as all the pre-marathon carbo loading dinners, but here are some extra foodie events going on next week.
Cooking with New England’s 1st Spring Crops
April 19, 4-7 p.m.
Sofra
Sofra and Oleana chef-owner Ana Sortun and pastry chef Maura Kilpatrick are launching their spring cooking class series, and they’ll focus on foods found at farmer’s markets. This Sunday, students will learn how to use parsnips, sunchokes, nettles, ramps, and sorrel to create dishes like nettle soup, parsnips with Moroccan spices and sugared almonds, sunchokes with chorizo, and halibut with roasted grapes and sorrel butter.
Tuesday Tequila Tasting
April 21, 5:30-7 p.m.
Ole Mexican Grille
There are more than 900 brands of registered tequila, and while you may have experienced quite a few on spring break circa 2002, there are still plenty left to try. Ole Mexican Grill hosts tequila tastings on the third Tuesday of every month. Guests can learn about and enjoy samples of tequila for $18, which includes several small plates.
Aura Teams Up with Harpoon
April 22, cocktails at 6 p.m.; dinner at 7 p.m.
Aura restaurant teams up with Harpoon Brewery for a special beer dinner created by chef Michael Madden. Not only will chef Madden be preparing a delicious three-course meal, but he will unveil his own signature lemon Verbena wheat beer during the evening’s cocktail hour. Reservations are required.
Earth Day Dinner
April 22, 5-10 p.m.
Tastings Wine Bar & Bistro
Chef Rich Garcia of Tastings will host an “Earth Dinner” to show the restaurant’s commitment to serving environmentally conscious cuisine. The Wednesday food and flight night menu will use all organic and sustainable ingredients, all sourced from New England, and paired with organic and/or biodynamic wines.
True Champagne at Monday Club Bar
April 23, 6:30 p.m.
UpStairs on the Square
Take a journey with the renowned owners of Champagne et Villages, a company that promotes small producers from Champagne. Authentic bubblies will be paired with four courses prepared by chef Susan Regis.
