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LOCAL BITES
Thank You. Love, Jody Adams
As a special thank you, Rialto in Cambridge has invited all those in the hotel or restaurant biz to join them TONIGHT from 10pm-1am to enjoy complimentary nibbles from chef Jody Adams and well-deserved cocktails from the cash bar. For more details, check out the Facebook invitation, or call (617) 661-5050.
Sunday Funday
Fondue Sundays are back at Beacon Hill Bistro from 5:30-10pm. The pots, priced at $26 a piece, are in addition to the regular fare, and come with the usual fondue goodies, like potatoes, pickled veggies, and bread from Iggy’s. Reservations are a must, so call (617) 723-7575.
‘Tis the Season to Be Naughty
The holidays are a time to indulge, so post-Christmas dinner binge, treat yourself once again at a complimentary tasting at Kickass Cupcakes December 27th from 4-7pm. They’ll be whipping up some festive miniature cupcakes like The Bubbly (vanilla cake, champagne-infused strawberry center, and champagne icing). Mmmmm.
Luxe Grilled Cheese
Ever crave a grilled cheese? Well, I do, and I just found out about Grilled Cheese Tuesdays at Dante’s bar and lounge. For just $2, order up some perfectly crispy, gooey sangys. Call them at (617) 497-4200 to find out what spin they’ll be putting on the classic that week, or just show up after 5:30pm for the surprise factor.
Fill Up
Get a good “base” for all that New Year’s Eve champagne you’ll be drinking at one of these restaurants, some of which will be doing special prix-fixe dinners and tastings on New Year’s Eve to jump start the shenanigans.
Stella(r) Dinner Guests
Starting January 3rd, head to Stella in the South End for their “Guest Chef Series.” Visiting chefs will prepare a favorite Italian appetizer and entreé every Monday in January. Call (617) 247-7747 for reservations and for the full list of maestros.
Not Too Little Too Late
Though it may be a holiday drink that requires at least two weeks of cranberry-soaking, this wintry cocktail will come in handy anytime during the next few months of snow and cold. Local blogger Emily Gelsomin of A Plumb By Any Other Name cozied up this week with her ‘Cranberry Christmas Spirit Cordial,’ which she made from some leftover fall cranberries. Maybe you’ve got the same problem, too many cranberries and nowhere to put them, or maybe it’s something to put on next year’s “To Make” list. Regardless, looks yummy.
NATIONAL TREATS
Take Note BHB Diners
If you’re planning on hitting up Beacon Hill Bistro Sunday nights for some fondue, take a look at this article from NPR on what’s best to drink with your cheesy meal to help digestion.
Get Mixing
If you want to get started on some New Year’s Eve cocktail ideas, start experimenting with Saveur’s seven bubbly recipes.
Holiday Candy in a Microwave?
It’s been done, and it’s recommended by the NY Times this week. Check out how to properly zap this homemade holiday gift.