Edible Events: March Edition
Whatever faint trace of Ireland you might still have pumping through your system, it’s still the perfect time to be toasting friends with some a perfectly-poured Guinness, a glass of Pinot Noir, or a jam-infused cocktail. Ahead you’ll find an incredible pork fete, a spread of Sardinian lamb, and celebrity baos, to fortify all of your good times.
Lamb Feast at Belly Wine Bar
Chef Robert Grant’s signature whole-animal spread welcomes in spring with a Sardinian lamb feast. Dine at communal tables with at least four of your friends for four courses of carnivorous fare like lamb neck with salsa verde and fregola sarda, sticky glazed short ribs, whole wood-roasted leg of lamb, and Pecorino Calcagno with honey and nuts. $62 per person (excluding beverage, tax, and gratuity), Throughout March. One Kendall Square, Cambridge, (617) 494-0968. www.bellywinebar.com. Please give at least 48 hours notice.
St. Patrick’s Day at Irish Village
Raise a glass to St. Pat at a traditional Irish pub that’s been around since the early 1970s. Patrons will be treated to complimentary corned beef sandwiches and live entertainment from Finbar Doyle. There will be classic Irish pub songs and perfect pints of Guinness poured by Irishman and seasoned bartender Kieran McWilliams. No cover, Sunday, March 17, from 11am-1am. 224 Market St., Brighton, (617) 787-5427, www.irishvillagebrighton.com.
Eddie Huang at Empire Asian Restuaurant & Lounge
Big time media personality, Eddie Huang, the chef and owner of Baohaus in New York’s East Village, will be joining Executive Chef Kevin Long for an unforgettable Taiwanese/Chinese feast at Empire Asian Restaurant. Guests will have the opportunity to sample Chef Huang’s famous pork belly and fried tofu baos alongside lavish Empire signature items like oxtail soup with heirloom tomatoes and mung bean noodles. The charismatic Huang – a former lawyer, stand-up comic, author, and blogger – will also be signing copies of his recently published memoir, Fresh off the Boat.
$50 a person, Thursday, March 14 at 7pm. One Marina Park Dr. Boston, (617) 295-0001, www.empireboston.com.
Legal Sea Foods’ Chehalem Wine Dinner
If you’re a fan of Burgundy you know all about Oregon’s Willamette Valley. Located just an hour outside of Portland, it’s a mecca for Pinot Noir fans and a reminder of how clean and complex a great Chardonnay can taste. Join Chehalem founder and winemaker Wynne Peterson-Nedry at Legal Seafood Park Square as he shares some of his best bottles paired with a beautiful four-plus-course meal. Selections include his unoaked “INOX” Chardonnay with seared halibut, the “Ian’s Reserve” single-vineyard Chardonnay with poached Maine lobster, and three different Pinot Noir selections to go along with a cheese course and a hickory wood grilled veal chop with morels.
$85 per person (excludes tax & gratuity), Thursday March 21st at 6:30pm. Legal Seafoods-Park Square Wine Cellar, 26 Park Square, Boston, (617) 530-9397, www.legalseafoods.com.
The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition arrives in Boston on Sunday, March 24th. Each event challenges five local chefs to prepare a snout-to-tail menu for an audience of pork-loving epicureans and judges. Competing chefs include: Jody Adams (Rialto / Trade), Michael LaScola (American Seasons), Michael Scelfo (Russell House Tavern), Brian Young (Citizen Public House), and Colin Lynch (Menton). Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries plus special tastings from Robert Kacher Selections, Taza Chocolate and Pig’s Nose Scotch. Attendees can also indulge in a craft cheese bar, a mezcal bar, and bourbons from Buffalo Trace, Four Roses, and others.
$125 general admission and $200 VIP. Sunday, March 24; 4pm (VIP) and 5pm (general admission). Revere Hotel Boston Common, 200 Stuart St., Boston, www.cochon555.com.
Bully Boy Springtime Jam Cocktail Program
Cambridge-based Bonnie’s Jams and Bully Boy Distillers are partnering with some of the area’s top mixologists to create exclusive spring libations. Eastern Standard’s Toast & Jam combines champagne, Bonnie’s strawberry rhubarb jam, and Bully Boy White Rum; Island Creek Oyster Bar’s Franklin’s Ghost is crafted with Bully Boy white whiskey and Bonnie’s strawberry and rhubarb jam; Russell House Tavern’s Bar Manager, Sam Gabrielli combines Applejack brandy, Bully Boy white whiskey, and Bonnie’s red pepper jam in his Secrets That You Keep; and Pain D’Avignon’s Snowbird is a tropical medley of Bully Boy’s white rum, cardamom, and Bonnie’s ginger peach jam.
Now through June at Island Creek Oyster Bar (500 Commonwealth Ave., Boston), Eastern Standard (528 Commonwealth Ave., Boston), Russell House Tavern (14 JFK St., Cambridge), Pain D’Avignon (15 Hinckley Rd., Hyannis, MA)