10 Must-Eat (and Drink) Culinary Events in February
Egg Rolls Gone Wild at Olde Magoun’s Saloon
Warm up this month with a bevy of unique flavors wrapped inside a warm wonton. Alongside a venerable lineup of German, Belgian, and other craft brews, this Somerville comfort food hub has a special, weekly menu dedicated to the egg roll this month. It’s mixing things up with flavors like shrimp and grits with Tobasco remoulade; the “Soul Roll,” with smoked turkey, collard greens, black-eyed peas and rice and gravy; a sweet s’mores roll, and more.
Available Wednesdays throughout February, 5-11 p.m., Olde Magoun’s Saloon, 518 Medford St., Somerville; 617-776-2600 or magounssaloon.com.
Spread the Love Food Drive with Bon Me and Rosie’s Place
Bring a non-perishable pantry item along with you when you order at Bon Me this month, and not only will you get a little protein boost in the form of gratis extra meat, but you’ll also make a donation to the country’s oldest women’s shelter. Rosie’s Place—located just blocks away from Bon Me’s commissary kitchen in the South End—provides resources and support to 12,000 poor and homeless women annually. Drop off donations like canned fruit and vegetables, soups, sauces, whole wheat pasta, granola, and more at any Bon Me truck or brick-and-mortar to help them out.
Donations accepted through February 13, 313 Congress St., Fort Point, Boston, 857-350-4035, and other locations, bonmetruck.com.
Izakaya Pop-Up with chef Chris Chung at Liquid Art House
Uni alum Chris Chung shuttered his ambitious AKA Bistro last year, but the chef has been popping up around Boston with decadent omakase dinners in the ensuring months. Tonight, he’s letting loose at Liquid Art House with a seafood feast in the style of an upscale Japanese izakaya. LAH executive chef Johnny Sheehan is helping him create a creative menu with Hawaiian poke, duck yaki onigiri, udon noodles with cod roe, baked bao, and more. Call for reservations, but everything is priced a la carte.
Wednesday, February 6, 5-10 p.m., Liquid Art House, at the Arlington, 100 Arlington St., Boston, 617-457-8130, liquidarthouse.com.
Maine Grains Wine Dinner at Forage
This Cambridge restaurant is trucking in stone-milled gold from Skowhegan, Maine. Locally grown and processed Maine Grains fuel this four-course wine dinner, with both a vegetarian-friendly and carnivore’s menu featuring marfax beans, rye berries, spelt, and more. The ticket price includes four European wines.
$59, Tuesday, February 7, 5 Craigie Circle, Cambridge, 617-576-5444, foragecambridge.com.
Bagelsaurus Pop-Up at Bar Mezzana
Bostonians, never up and across the river in time to nab the best bagels in Boston? Here’s your chance: Mary Ting Hyatt is bringing her coveted rounds, smears, and sweet-and-salty signature sandwich, the T-Rex, to the South End. Bar Mezzana chef and partner Colin Lynch is dreaming up some special sandwiches for the occasion, too, like the Tokyo, with house-smoked salmon, pickled cabbage, scallions, and yuzu cream cheese. Speedwell coffee will be fueling the fun with a mobile espresso cart, and beverage director Ryan Lotz and team are mixing up brunch Bloodies and mimosas. The bagels are also available to go.
Saturday, February 11, 10 a.m. until sold out, Bar Mezzana, Ink Block, 360 Harrison Ave., South End, Boston, 617-530-1770, barmezzana.com.
Gin and Juice with Todd Maul
Here’s another opportunity to up your personal cocktail game: Café ArtScience master mixologist Todd Maul is taking a closer look at gin for his second-ever, spirited class. Guests will taste a botanical bounty, and learn how to make one of the bartender’s favorite gin drinks at home. It’s also a chance to learn more about the science-driven bar’s house-clarified juices, which are the base for some of the most popular cocktails in Maul’s book. Executive chef Brandon Baltzley is making snacks, too.
$60, Saturday, February 11, 4 p.m., Cafe ArtScience, 650 E Kendall St., Cambridge, 857-999-2193, cafeartscience.com.
Boston Wine Expo
If you’re hanging around town this Presidents’ Day weekend, why not warm up with wine? The 26th annual celebration features more than 1,800 wines from around the world to try, more than 35 different seminars on pairings, tastings, and more; chef demonstrations by chefs like Preston Miller and Bing Liu (Ruka) and Andy Husbands (Tremont 647, Smoke Shop), and more.
Tastings: $100+, seminars: $30+, Saturday-Sunday, February 18-19, 1-5 p.m., Seaport World Trade Center and Seaport Hotel, 200 Seaport Blvd., Boston, wine-expos.com.
Share Our Strength Food Fight: French Fry-Off
Chefs Tony Maws, Steve “Nookie” Postal, Tiffani Faison, and Will Gilson are the culinary brains behind some of Boston’s hottest restaurants, but on this evening, they’re showing what they’re made of with the humble French fry. With proceeds benefitting Share Our Strength’s No Kid Hungry program to eradicate childhood hunger, binging on spuds was never so satisfying—and that’s saying something. Tickets include all food created by the gastronomic competitors, plus extra bites from the host, Maws’ Kirkland Tap & Trotter, and two cocktails from the beverage sponsor.
$20, Sunday, February 26, 2-4 p.m., Kirkland Tap & Trotter, 425 Washington St., Somerville, ce.nokidhungry.org.
Oisa Ramen Dinner
Moe Kuroki returns to Jamaica Plain this month, this time with smoky shoyu ramen. The five- or seven-course option also includes dishes like crunchy ponzu salad, tsukune (chicken patty) with a sweet soy glaze, childhood kanten jelly of pineapple and grape juice, and more. As usual, the chef will have a completely vegan/vegetarian-friendly option, as well.
$45-$55, Monday, February 27, 6-10 p.m., Brassica Kitchen + Cafe, 3710 Washington St., Jamaica Plain, Eventbrite.
Signature Chef Dinner Series: An Evening with Chef Jose Duarte
The Trustees have hosted myriad classes, chef demos, and more culinary fun at the Kitchen at the Boston Public Market since it debuted in 2015, but this month begins a new series. A different, Boston-based chef will use the bounty of the market each month to lead a cooking class to create a six-course meal highlighting their forte, and the ingredients from the onsite vendor community. Up first: Jose Duarte, proprietor of the can’t-miss North End restaurant Taranta, with winter recipes from his Peruvian-Italian recipe book. Later this year, Carl Dooley of the Table, Matthew Jennings of Townsman, and more chefs will bring the flavor.
$200, Tuesday, February 28, 6-9 p.m., the Kitchen at Boston Public Market, 100 Hanover St., Boston, thetrustees.org.