I’m sure most New England beer fans already have their calendars marked. But, just in case, the 21st Annual Harpoon Octoberfest is taking place here in Boston October 1st-2nd. There’s a $20 cover (proper ID required) for a day of German food and music and, of course, beer.
The Ultimate Battle
Sox vs. Yankees. Chef Laura Henry-Zoubir of Church is ready to settle things once and for all with a special ‘New England versus New York’ menu in honor of the teams’ final face-off this weekend. Round 1: the chowders, New England clam against Manhattan clam. Round 2: lobster roll battles corned beef on rye. Round 3: Boston cream pie takes on New York style cheesecake. Where do YOUR loyalties lie? The à la carte menu is available from October 1st-3rd. Call (617) 236-7600 for reservations and information.
Be healthy and learn something at the first-ever Boston Local Food Festival on October 2nd from 11am-5pm outside the Children’s Museum. Sponsored by the Sustainable Business Network, this zero waste event is a chance to learn about the health and economic benefits of eating locally grown foods. There’ll be exhibits, activities, demonstrations, beer tastings and live music. And all this fun for free!
Next Iron Chef
Starting October 3rd, tune into the Food Network Sundays at 9pm to watch chefs duke it out for the title of Iron Chef. Two are veterans of the Bean Scene, Mary Dumont of Harvest in Cambridge and Ming Tsai of Blue Ginger in Wellesley.
From the Fire to the Frying Pan
The Boston Center for Adult Education will launch “Behind the Line,” a new quarterly series in which students learn from top local chefs what it’s really like to work in a professional kitchen. Chef/owner of Lineage, Jeremy Sewall, turns up the heat October 4th from 6-9:30pm. The class costs $70 for non-members, $60 for members, plus a $15 materials fee. Can’t make this one? Join chefs/co-owners Christopher Myers and Joanne Chang of Myers and Chang on November 1st.
Even More Beer at The Beehive
This underground Bohemian bistro presents “Oktoberfest Der Beehive,” in association with the Goethe-Institut of Boston, the cultural institute of the Federal Republic of Germany, on October 5th. Munch on native specialties, like German Sausages and Roast Pork Knuckle, as you sip a frosty German beer. Live music begins at 8pm. Call (617) 423-0069 for reservations.
Speaking of Sweet Potatoes
Did you see farmer Meryl LaTronica’s Tuesday post on sweet potatoes? If you’re swimming in ‘sweets,’ here’s a recipe for Spiced Sweet Potato Ice Cream from local blog A Plum By Any Other Name. Considering yesterday’s balmy temps, it’s obvious Mother Nature still wants us to eat ice cream. Guilt free.
A Tour of Italy (in Dorchester)
Tavolo of Dorchester is halfway through its Regional Pasta Tour, but there’s still time to enjoy the remaining four areas: Piedmont, Aosta, Lombardy and Trentino. Starting at 6:30pm every Wednesday through October 27th, enjoy a three-course meal inspired by that night’s region for only $18. Reservations are a must, so call ahead at (617) 822-1918.
Food Gets Nerdy
The Museum of Science is hosting “Let’s Talk About Food,” a four-part series on all things food–from sustainability issues to conscious eating–starting with a panel discussion on the current state of food in our system October 8th at 7pm. Most of the events are free, and all are open to the public. For additional dates and registration information, click here.
Impress Your Friends
Russ Parsons of the LA Times is raving about homemade ricotta. He’s spent the last month testing out different ingredients (whole milk or goat’s milk? Vinegar or lemon juice?) and coming up with some deliciously simple recipes that showcase ricotta. He says it’s easy, but your family doesn’t need to know that.
Healthy Cupcakes, You Say?
NPR’s Eve Turow cheats the system by using ingredients like nonfat yogurt, apple sauce, and black beans in her cupcakes. So, go ahead and make a batch without feeling (as) bad.
A Great Time for Beer Tips
With only a few days left of New York Craft Beer Week, Esquire’s Ian Bassingthwaighte gets insider information from beer specialist, Bill Sysak. He knows the best way to drink your beer and which goes nicely with meat or vegetables.