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Boston Food Events This Week: Sushi, Tequila and Reggae

July 28, 2014
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by Scott Kearnan

Tuesday. East meets west at Sushi-Teq; the restaurant at the Intercontinental Hotel has a name that nods to its somewhat unique focus on both sushi and tequila. And at 6:30 PM on Tuesday, July 29, that emphasis becomes even more apparent when Sushi-Teq hosts Don Julieo ambassador Dan Demeo. Demeo has teamed with chef Tsuyoshi Takeshi to serve a four-course sushi dinner with tequila pairings. Expect yellowtail ceviche and tuna tataki alongside creative cocktails that complement tequila with agave, Mezcal floaters, and more. Tickets are $80 and can be reserved by calling 617-217-5151. 

Tuesday. Chef Michael Scelfo's new, weekly Whole Garden Series at Alden & Harlow rolls on Tuesday, July 29. Each experience, limited to ten guests, highlights the best and freshest ingredients from a different local farm. Your $60 ticket ($90 with wine pairings) includes three "rounds" of savory and one round of sweet fare; three shareable, family-style dishes per round. This week's installment spotlights Higher Ground Farm, Boston's first rooftop farm that sprawls over 55,000 square feet atop the Boston Design Center in the Seaport. Reserve tickets by emailing info@aldenharlow.com.

Wednesday. Take a culinary trip to the Caribbean on Wednesday, July 30, when Harvard Square's Beat Hotel (pictured) hosts a Reggae Legends Tribute. From 8 PM-12 AM, the subterranean spot will host the Scotch Bonnet Band as it performs hits from three iconic reggae performers: Jimmy Cliff, Bob Marley and Peter Tosh. The band will even play Tosh's seminal album "Equal Rights" from start to finish. Meanwhile exec chef Ignacio Lopez will serve up a selection of Caribbean-inspired plates. Jam on. 

Thursday. On Thursday, July 31, Rosa Mexicano launches its Ice Cream Festival, a series that highlights the "flavors of Mexico a la mode." You can get them as scoops or as part of composed desserts, but all flavors evoke sweet and savory flavors. There's avocado ice cream, enjoyed solo or in a frozen molcajete (the mortar and pestle used to make guacamole) with raspberries, white chocolate shavings, coconut crunch and mint. There's sweet corn and caramel ice cream, sitting atop a warm chocolate tamale. (Or deep fried and covered in a cinnamon buñuelo crust.) And there is cinnamon-chile spiced chocolate ice cream, served by the unadulterated scoop. The special desserts will stay on the menu until August 24. 

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